Any cold boiled fish that is left over may be made into croquettes. To
each cupful of the cold fish allow one level tablespoonful of butter, two
level tablespoonfuls of flour and a half cupful of milk. Rub the butter
and flour together, add the milk; when boiling take from the fire. Add to
the fish a level teaspoonful of salt, a dash of black pepper, a
tablespoonful of chopped parsley and a few drops of onion juice; mix this
carefully with the paste and turn out to cool. When cold, form into small
cylinders, dip in beaten egg and fry in deep hot fat.


Fish a la Creme

One pint of cold boiled fish, mixed with a half pint of white sauce. Turn
this into a baking dish and brown. Or when the two are carefully heated
together, serve in either ramekin dishes or in a border of browned mashed
potatoes.




MEAT


As meat is the most costly and extravagant of all articles of food, it
behooves the housewife to save all left-overs and work them over into
other dishes. The so-called inferior pieces--not inferior because they
contain less nourishment, but inferior because the demand for such meat is
less--should be used for all dishes that are chopped before cooking, as
Hamburg steaks, curry balls, kibbee, or for stews, ragouts, pot roasts and
various dishes where a sauce is used to hide the inferiority and ugliness