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Left - Overs of Meat, Fish, Etc

IN families of two, it is often advisable, even during the summer, to prepare enough of certain articles of food for two or more meals at one and the same time; but, in general, the best results are obtained, both as regards palatability and digestibility, if just enough of each article be prepared for the meal and no more. Why bake three potatoes when only two are eaten? Why buy and cook six chops when four are just enough, and hot chops are more palatable and wholesome than cold ones? Plan to have every-thing so perfect that every morsel will be eaten, and nothing thrown away. If vegetables be left over and are to be used in salads, wait until the heat has left them, then cover securely, and plan for an early reappearance on the table. Serve cold meat cut in thin slivers; and, if made dishes are attempted, discard religiously all skin and gristle. Apply heat indirectly, by means of hot sauces and the like, lest strong heat impair the digestibility of the finished product. CORNED BEEF HASH Have ready an equal bulk of cold, corned beef and cold, boiled potatoes, chopped fine, and a hot fryingpan with two or three tablespoonfuls of straw-colored bacon fat. Turn in the meat and potatoes, add from three tablespoonfuls to a cup of broth, according to the quantity of hash, cover, and let become hot. Stir to mix thoroughly, make smooth in the pan, cover, and let stand, to crust over slightly next the pan. Roll as an omelet, and turn on to a hot platter. Garnish with slices of lemon and pickled beet. Two or three slices of cold crisped bacon if at hand may be chopped with the meat and potato.