Made-Over Dishes

by S. T. Rorer

Cold boiled or roasted sweet potatoes may be mashed while warm, seasoned with salt, pepper and butter and formed at once into croquettes; dip and fry the same as white potato croquettes.

Lyonnaise Potatoes

Cut cold boiled potatoes into small dice; to each pint allow a tablespoonful of butter; put the butter in an ordinary sauté pan, melt it, add a tablespoonful of chopped onion, shake until the onion is golden brown; throw in the potatoes, shake or toss over a hot fire until each piece is slightly browned; sprinkle lightly with a half teaspoonful of salt, a tablespoonful of parsley, and a dash of pepper; dish and serve.

Broiled Potatoes

Cut cold boiled potatoes into thin slices lengthwise; dip each slice in a little melted butter, dust it with salt and pepper, and broil it over a clear fire until a golden brown. For dyspeptics it is better to broil the potato first and add the butter after, as the heating of the butter renders it indigestible. Sweet potatoes may be broiled after this same rule, and would be less greasy than when fried.

Vegetable Browned Hash

Chop two or three cold boiled potatoes rather fine, add an equal quantity of chopped carrot, and either string beans or peas, which ever you happen to have left over. You can add to this a cupful of stewed cabbage. Put two tablespoonfuls of butter into a shallow frying pan, mix the vegetables, put them into the butter, let them stand over a slow fire until they are browned thoroughly and crusted in the bottom. Fold one half carefully over the other, and press the two halves together; cook just a moment longer, and turn out on to a heated platter. This is a nice dish to serve with omelet and tomato sauce for luncheon or supper.

CHEESE

The shells of Edam, or pine-apple cheese, after all the available cheese has been scooped out, will be used as a baking dish for stewed spaghetti or macaroni or rice. If care is taken, one shell may be used for three or four bakings. Boil the macaroni in plain water until tender; then drain, cut it into small pieces and add it to cream sauce. Pour this into the cheese shell, stand the shell on a piece of oiled paper in a baking pan and run into a moderate oven for fifteen or twenty minutes. Lift the shell carefully, put it on to a heated dish, and send at once to the table. After the macaroni has been taken out, the shell will be cleaned and put aside in a cold place for the next baking. There is just enough cheese imparted by the toasting of this shell to give ah agreeable flavor to the macaroni. Plain boiled rice may be heaped into the shells and steamed, or baked in the oven for a few moments.

Any scraps or bits of common cheese, when too hard and dry to serve on the table should be grated, put into a jar and put aside for cheese balls to serve with lettuce, cheese soufflé, for baked macaroni, or spaghetti, or for croquettes, cheese sauce, or Duchess soup.