eat add 1/4 cup of stale bread, which has soaked for a few minutes in
cold water. The water having been squeezed from the bread, it was
added to the meat, as was also a small quantity of finely-minced onion
or parsley, and either the yolk or while of 1 egg and a seasoning of
salt and pepper. Add left-over gravy, to cause the mixture to be soft
enough to form into small rolls or cakes, and fry in a pan containing
a couple tablespoonfuls of sweet drippings. Mashed potatoes may be
substituted for the bread with equally good results. The meat mixture
may be formed into small cone shapes, dipped in egg, then rolled in
fine bread crumbs and fried in deep fat.

Very appetizing sandwiches may he made from cold pieces of fried ham,
run through food chopper. Spread this on thinly-sliced, buttered
bread, with a dish of prepared mustard, spread over the prepared ham.
Small bits of boiled ham, which cannot be sliced, may also be used in
this manner.

The fat was cut from left-over pieces of roast beef (place a couple of
tablespoonfuls of fat in a pan on the range until the fat has fried
out), then add a little finely-minced onion and the beef cut in pieces
the size of a small marble, brown in the fat a few minutes, then add a
small quantity of vinegar and water, and thicken to the consistency of
cream (with a little flour moistened with cold water, before being
added). This Aunt Sarah made frequently, being a frugal housewife, and
called "Salmagundi."

FOWL--ROAST CHICKEN OR TURKEY

Singe the fowl, after it has been picked; then with a small vegetable
brush quickly scrub it well, with luke-warm water. Do not let it lie
in the water. When perfectly clean rinse in cold water, wipe dry, cut
out the oil sack, remove craw from neck, draw the fowl, being careful
not to break the gall in the process, as that would cause the meat, as
well as giblets, to have a bitter taste. Take out the lungs, the
spongy red pieces lying in crevices near the bones of the back, and
pour cold water through the fowl until you have thoroughly rinsed and
chilled it, and no blood remains inside. I think fowls should be
rinsed thoroughly inside and outside with cold water (many good cooks
to the contrary). Wipe the inside of the fowl perfectly dry with a
clean cloth, and it is ready for the "filling." Separate the liver and
heart from entrails and cut open the piece containing the gizzard;
wash the outer part, and put the giblets on to cook with a little hot