Blanquette Of Ham And Veal

Cut 2 cups of cooked veal, or any cold meat, and 1 cup of boiled ham in pieces, add this with salt, a pinch of cayenne pepper, 1/2 teaspoon of curry powder to 2 cups of cream sauce; when it boils add the yolks of 2 eggs, thoroughly beaten, with 1/2 cup of milk, cook 1/2 minute longer; serve with hard-boiled eggs, sliced, and laid on top. The cream sauce may be made by letting 1 pt. of cream come to a boil, have 1 heaping tablespoon of flour, mixed smooth with a little cold cream, and add to the boiling cream; boil 3 minutes. - Eloise Jennings, Winnetka, 111.

Boiled And Stewed Left-Overs

If cold roast beef is rare, boil quickly, and serve with butter, salt and pepper, etc. If well done, warm up in a brown gravy, have the gravy hot, and put the slices of meat in it; don't let them cook long, as cooking in a gravy will make any meat tough. Then with the remaining scraps of meat, with the bone and a few vegetables, make a stew, with dumplings. - Mrs. M. L. Baker, 3560 Forest Ave., Chicago, 111.

Boys' Delight

Use any chopped cold roast meat, place in a granite pan and cover with stewed or canned tomatoes and a little of the roast gravy or stock; cover with mashed potatoes and rolled biscuit, and dot with butter. Bake 3/4 of an hr. in oven. A splendid supper dish. - Mrs. C. E. Anderson, 3647 Forest Ave., Chicago, 111.

Bubble And Squeak

Cut in pieces, convenient for frying, cold roast or boiled beef; add pepper and salt, and fry them. Have a cabbage boiled and chopped small and fry with a little pepper and salt. Keep stirring, that all may be equally done; sprinkle over cabbage, when taken from the fire, a very little vinegar; place cabbage in center of dish and arrange meat neatly round it. - Mrs. C. E. Barker, 3235 South Park Ave., Chicago, 111.

Meat Cakes

Take the odds and ends of boiled ham, chop fine, add eggs and a little flour, mix and make in flat cakes and fry in a little butter until brown. - Mrs. C. E. Anderson, 3647 Forest Ave., Chicago, 111.

Cecils

Stir together 1 cup cooked meat, chopped fine, 1 egg yolk, 1/2 teaspoon butter, 1 tablespoon bread crumbs, a few drops onion juice, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 cup soup stock, over the fire until warm, then cool, form in ball, roll in crumbs, then egg, and fry in hot lard; serve with Bechamel sauce; any sort of meat may be used for this; the stock is to moisten the mixture, but water or milk may be substituted.

Bechamel Sauce

Melt 1 tablespoon butter, 1 tablespoon flour, pour on 1 cup hot water, 1/2 cup cream, beaten yolk of 1 egg, 1/2 teaspoon salt and 1/2 teaspoon pepper. - Mrs. W. L. Anderson, 128 E. 38th St., Chicago, 111.

Chopped Logie

Put chopped, fine cold meat, beefsteak or scraps of meat left from table into a frying-pan with a piece of butter size of an egg. Slice 3 medium-sized onions, fry these brown and add the chopped meat, season with pepper, salt and a little water, cook 15 or 20 minutes; just before serving add 1 cup of vinegar, let boil, and serve. - Eloise Jennings, Winnetka, 111.