Fried Left-Overs

Cut the slices, not too thick, of any kind of left-over meat, dip them in beaten egg and then in bread or cracker crumbs, or cornmeal, then fry to a nice brown in piping hot fat; be careful in turning. Lay each piece on a hot platter, not heaped up, and garnish with greens. Serve hot. - Mrs. E. Freeman, 3304 S. State St., Chicago, 111.

Meat Fritters

Batter - Add 1/4 teaspoon salt to whites of 2 eggs, beat stiff, beat yolks and add 1/2 cup milk to 1 cup flour, add 1 tablespoon of melted butter and just before frying add the beaten whites. Take 1 cup of cold chopped meat, 1/2 cup of grated bread crumbs or cooked rice, 1/4 teaspoon of salt and pepper, add the yolk of 1 egg, beaten, and enough warm water to make the mixture stick together; form into balls, dip them into the batter and fry in hot lard; drain on paper in a hot oven. Oysters can be drained and dipped in batter and fired. - Mrs. Conklin, 914 N 5th Ave., Maywood, 111.

Imitation Goose

This is a very savory dish made from the remains of cold meat. Make a good quantity of sage and onion dressing, grease a pie dish and place alternate layers of dressing and small pieces of meat until the dish is full, have dressing for the top layer; have ready enough gravy, thickened and flavored to taste, to moisten the whole. Bake about 1 hr. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Italian Entree

Slice remains of boiled or roast fresh tongue, and cover with oil and lemon juice, and leave in the marinade for 1 hr. Then add salt, pepper, some sliced onion, a little parsley, and a few mushrooms, cut into halves. Place in a frying-pan and cook slowly for about 15 minutes, moistening with a tablespoon of sherry and a little lemon juice; just before taking from the fire, add a little brown stock and a' little tomato sauce, well seasoned. - Mrs. Roger Rawlings, Chicago Heights, 111.

Browned Mince Meat Of Beef

Heat the remains of cold roast, 1/4 as much mashed potatoes, 1 cup gravy, seasoning of pepper, salt, mustard and catsup, very hot in saucepan, pile on dish, cover with bread crumbs, put little bits of butter over and brown quickly in oven. - Mrs. Dora Brown, 3805 S. Wabash Ave., Chicago, 111.

Minced Corned Beef

Remove all bones and gristle of cold 'boiled corned beef. Chop fine, with a good proportion of cold boiled potatoes. Fry 3 slices of thin salt pork in a spider; when crisp and brown, take it up, and put in the minced meat and potatoes. Let it cook 20 minutes. Take it up in a covered dish, with the slices of pork placed on top. - Eloise Jennings, Winnetka, 111.

Fried Minced Meat

Mince fine any pieces of cold meat, mix with bread crumbs, and 1 well-beaten egg, press together and fry in slices in hot fat. - Mrs. M. Crowell, 3101 S. State St., Chicago, 111.

Minced Mutton With Poached Eggs

Mince cold, lean mutton that is free from fat and gristle. Season with pepper and salt, and place it over the fire with a little good stock; warm well, but do not boil. Mash smoothly some hot potatoes and mix with a little milk; make a wall of them around the platter, put the mutton in the center, and lay 3 or 4 nicely poached eggs on the top. - 'Mrs. M. C. Cauler, 3245 S. State St., Chicago, 111.