Farmers' Cabbage

1 cup cold meat 1 cup cooked tomatoes

1 cup cooked cabbage 1 cup bread crumbs

Salt and pepper

Chop the meat into small pieces; likewise the cabbage. Put a layer of meat in the bottom of a baking dish; then a layer of cabbage; then a layer of tomatoes. Continue until the entire quantity has been used, seasoning each layer as you go. Cover all with bread crumbs and bake in a moderate oven until brown. A little grated cheese may be added to the top if desired.

Stew From Cold Meat

Free the meat from fat, gristle and bones; cut into small pieces; add salt and water sufficient to cover it. Let simmer until almost ready to break in pieces; add raw onions and potatoes and cook until tender, adding also a little soup stock if available. Cook until the potatoes are done; thicken with flour and serve on small slices of toast.

Potted Meat

1 pint cold meat Salt and pepper

2 ounces butter Dried herbs

Melted suet

Chop the meat very fine; pound it in a mortar, adding gradually the butter and seasoning to taste. Pack into small jars; cover with melted suet and keep in a cool place.

Veal Cakes

1 pound cold chopped veal

½ pound soaked bread crumbs

Dash of pepper

1 teaspoon chopped onion

1 teaspoon salt

2 tablespoons fat or butter

Mix all the ingredients except the fat; mold into small cakes. Melt the fat in a frying pan and brown the cakes in it, first on one side, then on the other.

Blanquette Of Chicken

2 cups cold chicken

1 cup cream sauce

1 tablespoon lemon juice

2 tablespoons chopped parsley Few gratings of nutmeg Pinch of clove

Make the cream sauce as usual; heat the chicken thoroughly in it; add the seasonings and serve.

Fish Cutlets

1 cup cold cooked fish ½ cup milk 1 tablespoon butter 1 tablespoon flour Yolk of 1 egg

½ teaspoon chopped onion ½ teaspoon chopped parsley ½ teaspoon salt Dash of red pepper Uncooked macaroni

Bread crumbs and egg

Make a cream sauce of the butter, flour and milk; add the egg, then the fish and seasonings. Mix carefully and let cool; form into cutlet shapes; dip in egg and bread crumbs and fry in hot fat. When brown, remove the cutlets and insert in each a small piece of uncooked macaroni to represent the bone, covering the place of insertion with a sprinkling of chopped parsley.

Fish Croquettes

Prepare the same mixture used for cutlets; mold into cones; dip in egg and crumbs and fry in hot fat, removing them as soon as they are brown and sprinkling each with chopped parsley.

Cusk A La Creme

1 pint cold fish 1 pint milk 1 blade mace 1 sprig parsley 1 bay leaf

½ tablespoon cornstarch ½ tablespoon butter Yolk of 1 egg Salt and pepper Bread crumbs

Put the milk with the mace, parsley and bay leaf in a double boiler; bring to a boil; remove the mace, parsley and bay leaf and add the cornstarch and butter, well rubbed together. Then add the beaten egg and season to taste. Fill a baking dish with alternate layers of fish and sauce; cover with bread crumbs and bake in the oven until the crumbs are browned.

Scalloped Fish

1 pint cold cooked fish 1 pint cream sauce

1 pint stuffing Bread crumbs

Butter

Put the fish and stuffing in a baking dish in alternate layers, moistening each with cream sauce. Cover with bread crumbs and bits of butter and bake until brown.