Left-over foods and how to use them

by Elizabeth O. Hiller

Corned Beef au Gratin

• 2 cups cold left-over corned beef cut in small dice.
• 2 slices onion.
• 1 cup celery, coarse stalks and leaves cut in pieces.
• 4 tablespoons butter.
• 4 tablespoons flour.
• 2 cups milk.
• ¼ teaspoon paprika.
• ¾ cup buttered crumbs.

Process: Scald milk with onions and celery. Melt butter in sauce-pan, add flour and stir to a smooth paste. Strain celery and onion from milk; add milk to butter, and flour gradually while stirring constantly, season with salt if necessary, add paprika and bring to boiling point. Add corned beef; mix well and turn into a buttered baking dish. Cover with buttered crumbs. Bake in hot oven until mixture is heated through and crumbs are browned.