Do not reheat left-over cooked meat for a long time at a great heat, as this will make the meat tough.

Left-over cooked meat will be much more palatable if highly seasoned.

Left-over beef, lamb, mutton and veal are excellent for hash, scalloped dishes, croquettes, a loaf, and salads.

Left-over beef, lamb or mutton make excellent stews, with the addition of any left-over vegetables. Any left-over meat, vegetables and gravy may be used to make a meat pie.

A left-over ham bone will greatly improve the flavor of pea or bean soup.

Any kind of cold meat may be chopped and used in an omelet or, combined with rice and tomatoes, used for a scalloped dish.

Warmed-Over Beef. Melt two tablespoons of drippings, add two tablespoons flour, and pour on, gradually, one-half cup stewed and strained tomatoes or canned tomato pulp and one-fourth cup stock or water. Season with one-half teaspoon salt, one-eighth teaspoon paprika, and a few drops onion juice. Add one cup rare cooked chopped beef; cook one minute, and serve.

Scalloped Beef

Chop sufficient cold cooked beef to make one pint; season with a teaspoon of salt, a tablespoon of chopped parsley and a dash of pepper. Put this in the bottom of a baking - dish. Crush six Uneeda biscuits, pour over them a half pint of milk, let them stand a minute or two, add one egg, well beaten, a half teaspoon of salt and a half teaspoon of pepper. Pour this over the beef and bake in a moderate oven twenty minutes to a half hour.

Other meats may be substituted for beef.

Beef Loaf (Of Cold Beef)

Soak one tablespoon of gelatine in one-half cup of cold water ten minutes. Then heat a quarter of a cup of well-seasoned stewed tomatoes or canned tomato pulp to boiling, and pour over gelatine, stirring well until gelative is dissolved. Have ready two cups of chopped and seasoned meat mixed with one tablespoon of lemon juice and one small sour pickle minced fine. Stir tomato into meat mixture and mould in an earthen dish. Let stand in mould until jelly is stiff. Serve cold. (Equally good for Lamb or Mutton.)

Fire Island Stew

Melt two tablespoons of drippings; add one small onion and cook together until very slightly browned. To this add one and one-half cups of stewed tomatoes or canned tomato pulp and let boil slowly for about 15 minutes or until tomatoes are somewhat thickened. Then add one and one-half cups of cooked macaroni and let all cook together, until well thickened. Just before the dinner hour, put into saucepan one and one-half to two cups of remnants of Left-Over Recipes tender roast beef, cut small, and thoroughly heat. Do not let the stew boil after the meat is added.

Scallop Of Roast Beef With Cooked Rice. Season the rice with one teaspoon of drippings to each cup of rice used and put a layer in a baking-dish. Cover with cold roast beef chopped not too fine, then a layer of sliced tomatoes, stewed tomatoes or canned tomato pulp seasoned well with salt and pepper and dots of butter. Repeat until the dish is nearly filled, and cover with bread crumbs. Brown lightly in oven.