Made-Over Dishes

by S. T. Rorer

One frequently has four or five yolks left after having used the whites for some light dish, as mock charlotte. Beat a half cupful of butter to a cream, add gradually one cupful of sugar. When very, very light, add the yolks of the eggs and beat for ten or fifteen minutes; then add one cupful of water, and two and a half cupfuls of flour, sifted with three level teaspoonfuls of baking powder. Beat thoroughly, and bake in a small round or square pan.

German Slaw

This will use the yolks of two eggs and any little sour cream that may be left over. Shred the cabbage and soak it in cold water, changing the water once or twice. When crisp, wring it perfectly dry in a towel. Beat the yolks of two eggs, add a half cupful of sour cream, four tablespoonfuls of vinegar; stir this over the fire until it thickens. Take from the fire, add a half teaspoonful of salt and a dash of pepper; mix it with the cabbage and turn it into the serving dish. This quantity of dressing will be quite sufficient for about one quart of cabbage.

Apple Snow

In making sauce Hollandaise or mayonnaise one always has quite a quantity of the left-over whites. These may be made into various sponges, or used for fruit snow. Beat the whites of four or five eggs until light, then add two level tablespoonfuls of sifted powdered sugar to the white of each egg and beat until dry and glossy. Grate into this one tart apple, fold it quickly, float it on a little dish of good milk or cream, and send it at once to the table. If you have one or two little stale cakes, or a bit of sponge cake, stale, grate it, dust the top, and if you have just a little jelly, you may dot it here and there with the jelly. This must be made just before the dinner hour, or the apple will lose its color. Grated pear, or two or three peaches pressed through a sieve, or one or two soft bananas may be beaten and used in the place of the apple.

POTATOES

Cold baked potatoes will be converted at once into stuffed potatoes, and put aside for rewarming. Two cold boiled potatoes will make a comfortable dish of hashed browned potatoes, or may be served with cream sauce or au gratin.

Stuffed Potatoes

Baked potatoes that are left over must be made into stuffed potatoes before they are heavy and cold. At the close of the meal at which they were first served, cut the potatoes directly into halves, scoop out the inside portion, put it through an ordinary vegetable press, or mash it fine; add a little butter, salt, pepper and sufficient milk to make a light mixture; stand this over hot water and beat until light and smooth. Put it back into the shells, and stand them aside in a cold place. When ready to serve, brush the top with beaten egg, run them into a quick oven until hot and golden brown.

Potato Croquettes