“LEFT-OVER” DISHES

Wairarapa Times-Age, 6 August 1938, Page 8

“LEFT-OVER” DISHES

* HOW TO PROVIDE THEM. The greatest source of loss or extravagance in the kitchen may perhaps be in dealing with left-overs. While it is good practice to allow for an extra helping,'or unexpected guests it is sometimes annoying to have portions left over. If there are small individual pie dishes or moulds on hand, this left-over portion may then be reheated, if necessary, with little loss of flavour. Avoid reheating of food if I possible, however. Dainty individual salads may be made from small quantities of cold cooked vegetables used with fresh lettuce leaves, with an appetiser such as grated cheese or a good dressing. Many hot savouries which are eaten with relish have cooked vegetables as their base. Take, for example, duchess potatoes for which mashed potatoes are well beaten up, seasoned with grated cheese added, with egg or milk used for binding. Cooked in spoonfuls on a tray in a quick oven until puffed and brown, and served piping hot, a ' delectable savoury dish may be set on the table. A good, thick, smooth white sauce combined with various cooked vegetables, such as silver beet, celery, cauliflower, baked in the oven, makes a tasty savoury. A thin white sauce, with cooked vegetables added, makes a nourishing, delicious soup.