This site is the complete 1911 book The Cook Book of Left-Overs: 400 Reliable Recipes for the Practical Housekeeper, page by page as originally printed — period spelling, remedies and opinions included. About this edition →
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Left-Over Beef
18 recipes
Left-Over Lamb and Mutton
12 recipes
Left-Over Veal and Pork
15 recipes
Left-Over Ham and Bacon
8 recipes
Left-Over Poultry
33 recipes
Left-Over Fish
41 recipes
Left-Over Vegetables
70 recipes
Left-Over Cereals
32 recipes
Left-Over Bread
63 recipes
Left-Over Fruit
41 recipes
Left-Over Cake and Beverages
13 recipes
The Book
2 recipes
Highlights
Vegetable Sauce
This may be made from either celery, asparagus, cauliflower, green peas or mushrooms. One-half cup of any one of these vegetables…
Cherry Pudding
I cup of fine sifted bread-crumbs I cup flour 4 tablespoonfuls sugar I cup pitted cherries 4 tablespoonfuls butter About ½ cup of…
Cream-of-Lettuce Soup
I qt. milk, scalded I pt. cold water Lettuce leaves 2 or 3 small carrots Salt and pepper Handful of parsley 3 white onions…
Stewed Cucumbers
Use those which are too large and old to slice Pare them and cook in boiling salted water until tender. Slice in quarters…
Cornmeal Circles
Do not allow left-over cornmeal mush to get perfectly cold before molding it. Beat it well, so that it will be perfectly smooth…
BEVERAGES (Coffee Ice-cream from Custard)
Coffee Ice-cream (from Custard) To two cups of left-over or fresh custard add one-half cup of good strong coffee and one-half cup…