Beef Fritters

Chop sufficient cold cooked beef to make one pint; add to it a teaspoon of salt, and a quarter of a teaspoon of pepper. Beat two eggs until light, add to them a half pint of water or stock; stir into this one and a half cups of flour, beat until smooth; then add a teaspoon of baking-powder and the meat. Mix well and drop by spoonfuls into smoking hot, deep fat; cook about three minutes, drain on brown paper, and serve with tomato sauce.

Beef Croquettes

Take cold roast or corned beef. Put it into a wooden bowl and chop it fine. Mix with it about twice the quantity of hot mashed potatoes or boiled rice, well seasoned with butter or drippings and salt. Beat up an egg and work it into the potato or rice and meat, then form the mixture into little cakes the size of fish balls. Flatten them a little; roll in flour or egg and cracker crumbs, fry in hot fat, browning on both sides. Serve piping hot. Almost any cold meat can be used instead of beef.

Beef Croquettes Made From Soup Meat

Chop the meat very fine. Season highly with salt, pepper and celery salt. Add a little grated nutmeg if desired. To two cups of the chopped meat add one beaten egg and moisten with enough tomato sauce to shape into croquettes. Roll in egg and crumbs and fry in smoking hot deep fat. Serve with hot tomato sauce.

Soup Meat Salad

Cut beef that has been boiled for soup into half-inch dice; season with onion juice. Mix lightly with some cold boiled potatoes cut into half-inch dice, and some parsley chopped fine. Pour over it a French dressing, or mayonnaise. Garnish with hard-boiled eggs and lettuce.

Meat And Potato Croquettes. Put in a stew-pan 2 tablespoons of drippings and a slice of onion minced fine; when this simmers add a level teaspoon of sifted flour; stir the mixture until it becomes smooth; then add half a cup of milk and season with salt and pepper; let it come to a boil, stirring it all the while. Now add a cup of cold meat chopped fine, and a cup of cold or hot mashed potato. Mix all thoroughly and spread on a plate to cool. When cool, shape into balls' or rolls. Dip them in beaten egg and roll in cracker or bread crumbs. Drop into, smoking hot deep fat and fry about two minutes until a delicate brown; take them out with a skimmer and drain on a piece of brown paper. Serve immediately while hot. Cold rice or hominy may be used in place of the potato; or a cup of cold fish, minced fine, may be used in place of meat.

Baked Hash

1 pint of chopped cooked meat 1 pint of chopped raw potatoes

1/2 pint of gravy or water

1 tablespoon of melted drippings

Salt and pepper to taste

Mix all the ingredients together, turn into a mould and bake in a moderate oven one hour.

Fricandelles

2 cups of left - over meat, chopped fine 2 tablespoons bread crumbs or 1 cup mashed potatoes

1 tablespoon chopped parsley

1 teaspoon onion juice

1 raw egg

Salt and pepper to taste

Mix ingredients, pat into round flat cakes, and fry in hot fat until brown. Serve with brown gravy, to which has been added a few drops of Worcestershire Sauce.

Meat Pie. Combine any left-over meat and vegetables and put into a baking-dish. Over this pour any gravy you may have. Then make a biscuit crust and place it over the top of the baking-dish. Put in oven and bake until the crust is brown.

Biscuit Crust.

1 cup flour

2 teaspoons baking - powder 1/2 teaspoon salt

Enough milk to make a soft dough (about 1/4 to 1/2 cup)

4 level teaspoons butter or butter substitute

Mix and sift the dry ingredients. Then rub in the butter or butter substitute until the mixture looks like meal. Add milk gradually. When all is moistened, turn out on to a floured board; roll out to about one-fourth inch in thickness and spread over the top of the dish.