LEFT-OVER MEAT

There are many ways to utilize left-over meat.

Indeed, not one particle of meat should ever be wasted.

Cold roasts of beef, lamb, mutton or any cold joint roasted or boiled may be made into soups, stews, minces or used for sandwiches, or just served cold with vegetables or salads.

SPAGHETTI AND MEAT

Break spaghetti in small pieces and boil until tender.  Put left-over meat through chopper and mix with the spaghetti, salt, pepper, and a little onion juice.  Grease a baking dish and put in the meat and spaghetti, sprinkle on top with bread crumbs and bake in a moderate oven.

MEAT PIE

Cut any left-over beef, lamb or veal in small pieces, removing all excess of fat; parboil one green pepper (seeds removed) cut in strips, two cups of potatoes and one-half cup of carrots cut in dice, and one onion chopped fine.  Add to the meat.  Thicken with one-fourth cup of flour moistened in cold water.  Put in a baking dish.  The crust is made as follows:  One cup of flour, one heaping teaspoon of drippings, pinch of salt, one-fourth teaspoon of baking powder, one teaspoon of sugar and cold water to mix, about one-third cup.  Roll out to fit baking dish, cut holes for steam to escape, after covering the contents of the dish.  Bake in a quick hot oven one-half hour.

PICKLED MEAT—­HOME-MADE CORNED BEEF

Take four quarts of water, adding enough salt to float an egg, boil this salted water, when cool take four or five pounds brisket of beef, seasoned with whole and ground peppers, one large clove of garlic, pierced in different parts of the beef, one tablespoon of sugar, one bay leaf and one teaspoon of saltpetre.  Put meat into deep stone pot, pour the boiled water over it and store in a cool place for ten days or two weeks.

BOILED CORNED BEEF

Put corned beef into cold water; using enough to cover it well; let it come slowly to the boiling-point; then place where it will simmer only; allow thirty minutes or more to each pound.  It is improved by adding a few soup vegetables the last hour of cooking.

If the piece can be used a second time, trim it to good shape; place it again in the water in which it was boiled; let it get heated through; then set aside to cool in the water, and under pressure, a plate or deep dish holding a flat-iron being set on top of the meat.  The water need not rise above the meat sufficiently to wet the iron.  When cooled under pressure the meat is more firm and cuts better into slices.

Cabbage is usually served with hot corned beef, but should not be boiled with it.

ENCHILADAS