Strain two-thirds of a cup of tomato, and put to heat in a graniteware saucepan; when hot, turn into a bowl, rinse the saucepan, and wipe dry. Then put into it one table-spoonful of butter and the same of flour. Stir the flour and butter together as they heat, and do not allow to brown. To this add half a cup of whole milk, and let cook until it thickens. Season both this and the tomato with salt and pepper. Add the tomato to the white sauce, pouring slowly, and stirring constantly, and as soon as mixed pour over nicely toasted slices of bread, and serve.
Make one-half a cup of white sauce, and season same as for hash. Stir into it one-half cup of chopped meat, - chicken, tongue, veal, or lamb. Make boiling hot, and stir into it the beaten yolk of one egg. Let cool, and when cold stir in the white of the egg, beaten stiff. Bake in a buttered dish slowly until done, and serve in the dish in which it was cooked. The souffle may be seasoned with parsley and onion, in addition to the salt and pepper, if desired. All seasonings should be stirred into the white sauce before it is added to the meat. The souffle may be served with mushroom sauce.
One-fourth cup of white sauce, one-fourth cup of chopped meat, one-half egg yolk (well beaten), one-half egg white (well beaten). Make and bake same as directed in home rule.
Cut cold roast beef or steak into dice, and cook slowly in a very small amount of water until tender. Cook together, until brown, one-half tablespoonful each of butter and flour, and add one-half cup of soup stock or water from the roasting pan, and two tablespoonfuls of strained tomato. Pour over the meat in the dish in which it is to be served enough to make quite moist, cover with buttered crumbs, and bake in the oven.
One-fourth cup of cold beef, cut into dice, one-fourth cup of macaroni, cut into inch lengths, one-half cup of strained tomato, two level teaspoonfuls of flour, two level teaspoonfuls of butter. Make into a sauce, and season. Pour the sauce over the beef and macaroni. Mix together and boil up. Put into a shallow baking dish, cover with buttered crumbs, and brown in the oven.
Place one tablespoonful of butter in a frying pan, and when hot, not browned, put in one-half pint of dried beef, sliced very thin. Cook a few minutes over a hot fire, so the beef will curl up, then dredge over it one and one-half tablespoonfuls of flour. Stir and let brown slightly, then pour in one-half pint of sweet milk, and cook till it thickens. Pepper to taste. Serve on toast, or without toast.
Prepare in same way as escalloped beef, except leave out the tomatoes, and use more mutton broth in their place.
One cup of veal cubes, one-half cup of mushrooms, one hard-boiled egg, one level teaspoonful of butter, one level teaspoonful of flour, one-half cup of milk, one-half cup of veal broth. Make a white sauce. Season to taste, add the veal and chopped egg, and serve hot.