More Left-Overs

Mock Terrapin

Cut bits of cold roasted fowl, turkey or duck in cubes of one inch. Measure; to each pint allow two tablespoonfuls of butter, one tablespoonful of flour, half a pint of milk and the hard-boiled yolks of three eggs. Rub the butter and flour together, add the milk, stir until boiling; add this gradually to the yolks of the eggs, rubbing all the while. When you have a perfectly smooth, thick, yellow sauce, add the chicken; stand it over hot water for at least twenty minutes, add a level teaspoonful of salt, a saltspoonful of white pepper and a teaspoonful of Worcestershire sauce or soy. Serve smoking hot.

Creamed Fish

Rub together one tablespoonful of butter and one of flour; add half a pint of milk, stir until boiling; take from the fire, add a level teaspoonful of salt, a saltspoonful of pepper and one pint of cold cooked fish, picked in flakes; stand this over hot water until thoroughly heated. Serve on toast, in pâté shells, paper cases or in a potato border.

Prune Souffle 2

Mash sufficient stewed prunes to make half a pint; press them through a colander; add four tablespoonfuls of sugar, and stir in the well-beaten whites of four eggs; turn in a baking-dish, dust with powdered sugar, and bake in a moderately quick oven for ten minutes.

Cheese

Shells of Edam or pineapple cheese after being scooped out nearly clean may be saved to use as a baking-dish for creamed spaghetti, macaroni or rice. After the dish is completed, pour it in the shell, stand it on a greased paper in a baking-pan, and bake for fifteen minutes. Serve in the shell.

Other bits of dried cheese may be grated and put aside to serve with macaroni or as a flavoring to bread-balls for soup.

Compote Of Peaches

Reheat cold boiled rice by standing it in a colander in a kettle of boiling water. Pare peaches, cut them in halves and remove the stones. Put the hot rice in the centre of a platter, cover with the peaches, dust with powdered sugar, and serve immediately with a pitcher of cream or milk.