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Left-Over Vegetables

THE possibilities for utilizing cold vegetables are greater than for any dish that comes to the American table. Almost every vegetable in common use, from the ragged outside leaves of lettuce to a cupful cold string beans, may reappear as a tasty hot dish or a tempting salad. Leftover spinach, corn, lettuce, tomato, string beans, peas, squash, cauliflower, carrots, onions, or beans may be converted into savory soups, and nearly every vegetable in the market when cold can reappear as a salad. If the left-overs are many and small, the result may be a Macedoine salad.

This is the name given to a salad in which cold boiled vegetables are combined. Each vegetable is kept separate, and generally the dish can be arranged in such a charming scheme of color that it is a pleasure to the eye. Vegetables may be cut in cubes, strips, triangles, tiny balls, or in fancy shapes, formed by a vegetable cutter. During the summer, when young beets, turnips, carrots, and green vegetables are at their best, these salads may be had in perfection.

If left-overs of vegetables come from the table coated with cream sauce or mayonnaise, put each by itself in a colander. Wash off in cold water, drain thoroughly, chill before using, and it will be as good as if freshly cooked. Plenty of a crisp green vegetable, lettuce, water cress, or parsley, is necessary to make a Macedoine salad perfect. Spinach in Molds. 2 cupfuls cold spinach, Pepper and salt, 1 tablespoonful lemon juice, tablespoonful melted butter.

Drain the spinach and chop fine.

Season and stir in the melted butter.

Butter Dario molds and pack in the mixture. Set on ice until chilled.

Remove from the molds and arrange the spinach on thin slices of cold boiled tongue cut in rounds. Garnish the base of each with parsley, and serve on top a spoonful sauce tartare.

Baked-Bean Sandwiches. cupful baked beans, 1 tablespoonful horse-radish, 1 teaspoonful celery and parsley minced fine, teaspoonful onion juice, teaspoonful mustard, Dash McIlhenny's Tabasco Sauce.

Press the beans through a potato ricer, mix with the seasoning, and spread between slices of entire-wheat bread.

Corn Soup. 1 quart veal stock, 1 cupful green corn cut from the cob and chopped.

Add the corn to the stock and simmer slowly for twenty minutes. Add pepper and salt to taste, thicken slightly, and strain.

Pea Soup. 2 cupfuls cold green peas, 4 cupfuls veal stock, 1 slice onion, 1 teaspoonful salt, teaspoonful pepper, 2 tablespoonfuls butter, 2 tablespoonfuls flour.

Add the peas and onion to the stock and simmer till they begin to fall to LEFT-OVER VEGETABLES pieces. Rub through a sieve, reheat, season, and bind with butter and flour rubbed together. Peas that are too old to serve as a vegetable may be used for soup.