Evening Republican, Volume 16, Number 23, Rensselaer, Jasper County, 26 January 1912 — MAKESHIFTS FOR THE COOK [ARTICLE]

MAKESHIFTS FOR THE COOK

Tasty and Appetizing Dishes Easily Made From Various Kinds of Leftovers. Canned tomato soup can masquerade aB a delicious puree if it is mixed j with half its bulk of cream or milk. I Season highly and . add the cream be- ! fore the soup is seated, as it is less likely to curdlg. For variety, barley or cut-up sphagetti can. be added. mixture that Is left In the bottom of the casserole after the meat has been removed can be utilized for another meal. And about half the quanity of water, cut up dice of potatoes and make dough balls, stewing the mixture until the potatoeh are tender. When making apple float try roasting the apples instead of stewing them. The pulp is removed' from the skins and mixed with, the whites ol eggs. Left-over spaghetti or macaroni is nice cooked in a baking dish with a cream sauce and shredded green and red peppers cut over the top. Sometimes cheese is added to the mixture, again bread crumbs.