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Dainty Side Dishes

American housekeepers are beginning to appreciate the value of dainty little side dishes as a means of varying the plain roast and boiled. The dishes are usually made from portions of meat, poultry or game that would otherwise be thrown away or served up cold. Though the garnishes and sauces add a considerable item to the expense, they are nevertheless as economical as they are delicious. Almost every careful housewife has learned to utilize scraps of meat for making croquettes, and there are a great many who use up the scraps of pastry and dainty bits of meat to make a plate of appetizing rissoles. Not everyone knows, however, that the merest suspicion of coraline pepper added to the pastry of a lobster or meat rissole gives a delightful piquancy to the savory bit. Kromestles, timbales, coquilles and many other things might be added to the familiar little "dishes" which form today such a tempting feature of a refined table..