Vegetables
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Warmed-Over Meats
Savory Beef
Ingredients—1.5 cups tomatoes, 1/8 teaspoon pepper, 1/3 cup beef gravy, 1.5 cups cold roast beef, 1/2 onion, 2 cups cooked' spaghetti, 4 cloves 1/2 cup bread crumbs, 1 teaspoon salt, 2 tablespoons beef drippings, 1 tablespoon butter.
Preparation—Simmer tomatoes, gravy, and seasonings for fifteen minutes, and press through a sieve; add beef cut in small pieces, and spaghetti, and pour into a greased baking dish; cover with crumbs which have been mixed with the drippings and butter melted together. Bake in a moderate oven about fifteen minutes. A can of condensed tomato soup may be used in place of the tomato sauce. Any meat may be used.
Baked Ham and Potato
Ingredients—3 cups well-seasoned mashed potato, 1/2 teaspoon mustard, 6 pimolas chopped, 1 cup chopped cooked ham, 1/2 cup hot milk, 1 teaspoon grated onion, A cup crumbs, 1 teaspoon chopped parsley, 1 tablespoon bacon fat.
Preparation—Mix potato, ham, seasonings, and milk, put into a greased baking dish, cover with crumbs which have been mixed with melted bacon fat, and bake in a hot oven until brown; or prepare half of mixture, spread in egg shirrers, make a depression with the back of a spoon, and into it carefully break an egg; cover with crumbs, and bake until egg is set.
Scalloped Corned Beef
Ingredients—2 tablespoons beef drippings, 1/2 teaspoon celery salt, 1 cup corned beef stock, 5 tablespoons flour, 1/2 cup hot milk, 1 teaspoon grated onion, 1/2 cups corned beef cut in half-inch cubes, *4 teaspoon paprika, 1/2 cup buttered crumbs.
Preparation—Melt drippings, add flour, onion, and seasonings, and cook two minutes; add stock and milk, and stir until smooth; add meat, and put into a greased baking dish; cover with crumbs, and bake until crumbs are brown.
Ham Mousse
Ingredients—1/2 cups chopped cooked ham, 1 cup hot milk, 1 teaspoon mixed mustard, 1/2 cup soft bread crumbs, 1/4 teaspoon paprika, 1 tablespoon gelatine, whites of 2 eggs.
Preparation—Mix ham with bread crumbs; dissolve the gelatine in the hot milk, and add to crumbs with mustard snd paprika; beat the whites of eggs very stiff and fold lightly into mixture. Put into a deep pan or mold, and place on ice until firm. A little salt may be needed.
Corned Beef Hash with Beets
Ingredients—1,5 cups corned beef, 1/2 teaspoon salt, 2 cups cooked potatoes, 1 teaspoon Worcestershire sauce, 1/2 cup cooked beets, 1 teaspoon grated onion, 4 cup stock or water, 2 tablespoons beef drippings.
Preparation—Have meat, potatoes, and beets coarsely chopped; add seasonings and stock; melt fat in frying pan, and, when very hot, add hash; cook slowly until a rich brown crust is formed; fold, and serve on a hot platter. If meat is very fat, use less fat in frying pan.
Savory Hash (Baked)
Ingredients—1 cup cold meat cut fine, 1 cup tomatoes, 2 cups cold cooked potatoes, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 onion finely chopped, 2 tablespoons melted bacon fat or beef drippings, 2 stalks celery chopped, or 1/4 teaspoon celery salt.
Preparation—Mix, and bake in casserole in moderate oven forty-five minutes.
Southern Hash
Ingredients—4 raw potatoes, 1/2 cup stock or water, 2 green peppers, 1,5 cups cold chopped beef, 2 tomatoes, salt and pepper, 1 onion, toast points.
Preparation—Put vegetables through the meat chopper, using coarse cutter; cook in the stock, covered, until tender; add beef, salt, and pepper, and when hot turn on a platter and garnish with toast points. If corned beef and stock are used, use salt with care.
Meat Shortcake
Ingredients—1,5 cups cooked meat, chopped; 1/4 teaspoon salt, 1/2 cup celery tops, chopped; 1/2 teaspoon paprika, 1/2 teaspoon dry mustard, 1 teaspoon grated onion, 1 cup meat gravy or thickened stock.
Preparation—Mix ingredients, simmer for fifteen minutes, and put between layers of Shortcake.
Meat and Tomato Pie
Ingredients-2 cups cooked meat cut in inch pieces, 1/2 teaspoon onion juice, 1 teaspoon Worcestershire sauce, 1 can tomatoes drained, salt and pepper, quick drop biscuit, 1/4 cup fine crumbs, 1/2 cup gravy or stock.
Preparation-In a deep dish arrange in alternate layers meat and tomatoes cut in pieces; season each layer with salt and pepper, and sprinkle with crumbs; add onion and Worcestershire sauce to gravy; bake twenty minutes in a hot oven; remove from oven, and drop biscuit mixture by spoonfuls on top; bake about fifteen minutes longer. Use tomato juice for soup or sauce.
Meat Souffle
Ingredients-1/2 cup dry bread crumbs, 1 onion chopped fine, 1,5 cups hot stock or milk, 1/2 teaspoons salt, 1 tablespoon butter, 1/2 teaspoon paprika, 1/2 cups chopped meat, yolks of 2 eggs, 1 cup celery or white cabbage chopped fine, whites of 2 eggs.
Preparation-Mix in the order given, beating the yolks until thick and light, and the whites until very stiff. Bake in a moderate oven about half an hour. Any left-over meat may be used.
Liver Patties
Ingredients-2 cups chopped cooked liver, 2 tablespoons finely chopped pickles, 2 cups mashed potato, salt and pepper, coarse stale Ifread crumbs.
Preparation-Mix liver, potato, and pickles, and season with salt and pepper. Grease patty pans or cups; sprinkle with crumbs, and fill with mixture. Bake fifteen minutes in a hot oven, turn out on serving dish, and serve with Brown Sauce or Tomato Sauce.
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