IF a medium-sized family has meat twice a day, there can easily be gotten drippings enough for frying all the potatoes, French toast, mush, wonders, and scrapple they may serve from time to time. Hashes and croquettes are very palatable dishes, and cost but little except the labor of preparing them.
In clearing a table, every scrap of meat or bone with a particle of fat on it should be saved in a tin can or basin. The meat remnants on the plates may be mixed with other food, but they should be rinsed and saved, nevertheless. It is more nice than wise to throw them into the garbage. Keep these accumulations for a couple of days, then put them in the oven, and in an hour or two all the grease will be tried out. It can then be strained, and is purer and more wholesome than the lard sold by the average butcher. A raw potato peeled and sliced and cooked in a quart of drippings will clarify them very successfully. The fat that rises on the water in which corned beef has been boiled makes very nice cookies. It can be melted and strained with other drippings to make it clearer.
An inferior piece of beef will answer. Boil it tender, chop very fine with an onion, season with salt, pepper, a bit of parsley, and add 1 cup of bread crumbs to 4 of meat and raw egg enough to bind the mass together. Form into balls, dip in flour, and fry brown in hot lard.
Mince cold cooked beef, fat and lean, very fine; season with chopped onion, pepper, salt, and gravy. Half fill pattypans with this and then fill them with mashed potatoes; put a bit of butter on each and brown in a hot oven.
Chop up cold roast beef or other meat. Heat it with a cup of water in a spider. Season with pepper, salt, and a bit of sage, and thicken with a spoonful of flour mixed in a little cold water. Pour this into a deep pan, and make a crust a trifle richer than biscuit dough, which spread over the top, make an opening in, and bake. Cold potatoes may be added to the meat.
Chop fine any bits of cold meat, even different kinds. Put it into a deep pie-plate an inch or more in depth. Season it well with salt, pepper, catsup, or Chili sauce, and pour over any gravy there may be. Cover it all with a layer of mashed potatoes, and put bits of butter over the top, and scatter grated bread crumbs or cracker crumbs lightly over the whole. Crease with a knife, in squares, and bake in the oven until well-browned. Serve in the same dish.
Mince up any cold pieces of meat, add a few crumbs of bread or crackers, and enough beaten egg to bind them together. Season well and pour into a well-buttered frying-pan. If it is difficult to turn it whole, a hot shovel may be held over the top until it is browned.