sliced, will be chopped and made into potted or deviled ham. Throw the
bone into the stock pot.

A meat chopper or grinder, which costs but a dollar and a half or two
dollars, will save its price in the utility of these scraps in less than a
month.

The water in which you boil a leg of mutton, chicken, turkey or a fresh
beef's tongue, or such vegetables as string beans, peas, rice, macaroni or
barley, put aside and use in place of plain water to cover the bones for
stock-making. The water in which cabbage is boiled should be saved alone
and used the next day for a soup Crecy; the flavor of the cabbage, with a
carrot that has been slightly browned in butter, makes a delightful soup
without the addition of meat.




BEEF--UNCOOKED


The uncooked tough bits or pieces of beef may be made into any of the
following dishes:


Kibbee

Chop uncooked tough meat very fine; put it twice through a grinder. To
each pound, allow a tablespoonful of grated onion, a tablespoonful of
chopped parsley, a teaspoonful of salt, just a dash of pepper, and a half