I found a little crust of bread that must not go to waste.

So, by a famous recipe, I seasoned it to taste.

I used six eggs, a pint of cream, some citron and some spice,

Two lemons, dates and raisins, and a brimming cup of rice.

It took a lot of things, I know

(That's how the cook-book read);

And no one cared for it - but oh!

I saved that crust of bread.

- Author Unknown.

LEFT-OVERS afford the cook an opportunity for the display of her ingenuity that is not to be slighted. To concoct a pleasing dish out of an unpromising left-over is a small triumph that is in itself its own reward. Almost any one can succeed with new and fresh material, but to take old materials that are too good to be wasted, and make them appear new and tempting, is a branch of the art of cooking that will repay the extra time and study that it takes. Made-over dishes are especially useful for luncheons or suppers, when only a light meal is needed. What otherwise might be a loss of good food can often be made to appear on the table as a most desirable addition to the menu.

There are throughout this book many recipes that call for cold meats and vegetables, so that this chapter is not the only one to be studied by the economical cook. See especially the chapter on "Entrees."

Baked Hash

2 cups cold meat 1 tablespoon butter

2 cups cold potatoes 2 cups stock

Seasoning to taste

Melt the butter in the stock; add the meat and potato, finely chopped or run through a meat chopper. Season to taste; put in a greased baking dish and bake until nicely browned.

Curry Of Beef

2 cups cold beef

Curry sauce

1 cup boiled rice

Make curry sauce according to directions given in the chapter on "Sauces," page 101, using meat stock instead of boiling water; add the beef, finely chopped; bring to a boil and serve in a border of hot boiled rice.

Curry Of Lamb

Make and serve the same as curry of beef, adding a half teaspoon of chopped mint if desired.

Scalloped Beef

2 cups cold chopped beef 2 cups cooked tomatoes Salt and pepper

1 cup brown sauce

1 cup bread crumbs

2 tablespoons butter

In a baking dish arrange alternate layers of beef and tomatoes, seasoning each and moistening the meat with brown sauce (or with a little melted butter and hot water if there has been no brown sauce left). Cover the top with bread crumbs and bits of butter; bake in a moderate oven for half an hour and serve. If it begins to brown too quickly, cover with another pan.

Creamed Hash

1 pint cold meat Salt and pepper

1 tablespoon chopped parsley 1 teaspoon onion juice

1 cup cream sauce

Chop the meat very fine; season it and add the onion and parsley. Make the cream sauce in a double boiler; stir in the meat; beat thoroughly and serve on squares of toasted bread.

Mock Venison

Cold mutton

1 tablespoon butter

1 tablespoon flour

1 cup water or stock

1 tablespoon currant jelly

1 tablespoon bottled meat sauce

Brown the flour in the butter; add the water or stock, stirring constantly; then add the jelly and meat sauce and bring to a boil. Cut the cold meat into thin slices; heat them thoroughly in the sauce and serve.

Corned-Beef Hash

1 cup cold corned beef 1 cup cold boiled potatoes

Salt and pepper 1 tablespoon butter

Milk or stock

Chop the corned beef, discarding the gristle but using some of the fat. Melt the butter in a frying pan; add the beef mixed with chopped potatoes; pour over enough milk or stock to moisten; stir until well mixed; then cook slowly until browned underneath. Fold over like an omelet and serve garnished with parsley and poached eggs.

Farmers' Cabbage

1 cup cold meat

1 cup cooked cabbage

1 cup cooked tomatoes 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

2 ounces butter

Salt and pepper 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

1/2/2 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.

Fish Croquettes

Mold the cutlet mixture into cones; dip in egg and crumbs and fry in hot fat. Sprinkle with chopped parsley.

Scalloped Fish

1 pint cold cooked fish Butter

1 pint cream sauce Bread crumbs

Put the fish in a baking dish with the cream sauce. C over with bread crumbs and bits of butter and bake until brown.