Macaroni Egg Cutlets

are made by adding 2 finely chopped hard boiled eggs to the above mixture.
Add when macaroni is cooked, along with crumbs, raw egg, seasoning, &c.


Celery Egg Cutlets

are made by adding the hard-boiled eggs to the mixture for celery fritters.
Both of these are specially delicious, and this forms an excellent way of
using up cold cooked stuff--savoury rice, vermicelli, &c.--so that one can
have a dainty savoury with very little trouble. This is of no little
importance in an age when so many demands are made upon the time and energy
of the average housewife, and one would do well to study while preparing any
dish requiring a good deal of care and labour, to have sufficient over to
make a fricassee of some sort for another time.


Rice and Lentil Mould

comes in very handy in this way. Put 1 oz. butter in saucepan and shred
into it very finely a large Spanish onion or an equal quantity white of
small onions or leeks. Cover, and allow to sweat over gentle heat for 10
minutes. Some finely shred white celery along with the onions is a welcome
addition, but is not indispensable. Pick and wash well 1/4 lb. yellow
lentils and bring to boil in water to cover. Do the same with 3 ozs. rice.
The lentils and rice may be boiled together, but are nicer done separately.
Add to onion, &c., in saucepan, along with seasoning to taste of curry
powder, &c. Some tomato pulp or chutney is very good. Mix lightly so as
not to make it pasty. Remove from fire, add a beaten egg, and press into a