Democratic Sentinel, Volume 14, Number 51, Rensselaer, Jasper County, 9 January 1891 — THE KITCHEN. [ARTICLE]

THE KITCHEN.

“Made-Over” Dishes. Butter a dish and lino it with cold mashed potatoes seasoned with salt, pepper, butter, and cream, and a moiety of inincod parsley. Layer it with any kind of chopped meat or fish alternately until the dish Is filled. Cover it with bread crumbs or mashed potatoes, brown nicely, and sorve with tomato catsup. Mince cold steak or cold beef, free it from every particle of fat sinew, season with pepper, salt, and a little minced onion; place in a dish buttered and lined with cold maccaronl stewud or baked; pour over it cold gravy or soup stock, or a spoonful of Liebig’s extract of beef in a little hot water. Cover with bread crumbs barely moistened In a little hot milk, into which two spoonfuls of butter have been stirred. Bake half an hour; serve with it tomato catsup. Minced cold steak, heated in a little water, with a teaspoonful of cornstarch or potato flour seasoned with salt, pepper, and butter, poured over lightly browned toast, makes a nice breakfast difjji. A few mushrooms added, or mushroom catsup, gives zest to the dish. Butter a dish and strew lightly with bread crumbs. Alternate with thinlysliced cold mutton and tomatoes peeled and sliced or canned tomatoes may be substituted; season each layer with salt, pepper, and small lumps of butter. Spread the top layer, which should be tomatoes, with slighly moisted bread crumbs. Bake about forty minutes, carry from the oven to the table. Servo hot, and with it Chili sauce. Innumerable are the ways of serving over cold potatoes. Bring to a slow boll in a tea-kettle-boiler a quart of new milk, season with pepper and a large tablespoonful of fresh butter; thicken with potato flour or a teaspoonful of cornstarch or cerealine. Add the cold potatoes cut In large-sized dice and simmer fifteen minutes. Stir frequently, pour into a dish, add the salt and keep the dish covered that the contents may retain their heat. In the country, or where milk is abundant, cold potatoes cut up and simmered for an hour, or longer, until the milk has simmered more than half away and the potatoes have assumed a glassy, waxy appearance, are almost as appetizing as oysters. A teacupful of sweet cream adds a touch of deliclousncss to an already savory dish. When thus cooked they require constant stirring, unless cooked in »tea-kettle-boiler. Take cold mashed potatoes that have been well seasoned with salt, pepper, butter, and cream. Flour the hands, but do not add flour to the potatoes; make into egg-shaped balls, wash over with beaten egg, place 1n a shallow pan and bake a light brown. Serve hot, and edge the dish on which they are served with leaves A fresh parsley or fringed celery.— Women's Illustrated World.