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Use up the leftovers

In these tough economic times, anything that will save a little bit of money — such as not wasting leftovers -- is a welcome relief.

A recent find, at an estate sale, was a ragged little book titled “The Economy Administration Cook Book” which was published in the early 1900s.  These suggestions are from that book.

Southern Hash

To one pound of ground cooked meat, add one large onion (very finely chopped), one green pepper (finely chopped), one cup of strained tomatoes, one tablespoon melted butter, one cup of cooked rice. Add salt and pepper to taste. Bake one-half hour in brisk oven.

Cottage Pie

Line a baking dish with cold mashed potatoes left from dinner the night before. Cover with chopped meat (chopped steak or roast works well) and gravy. Season well and spread with mashed potatoes. Bake in a hot oven for about twenty minutes.

Rice Waffles

Press one cup of cold boiled rice through a sieve; rub together a tablespoon of sugar and a large teaspoon of butter. Sift together one cup of flour, one and one-half teaspoons of baking powder, one-half teaspoon of salt; add the sugar and butter mixture and the well –beaten yolks of two eggs. Thin with milk to the consistency of cake batter; fold in the whites of eggs, beaten stiff, and bake in a hot well-greased waffle iron.

Stuffed Eggplant

Cut eggplant in half and remove the meat; put the latter with one onion, one potato, one cup leftover ham (chopped), yolk of two hard boiled eggs, and one stalk of celery, into a kettle, season to taste, and steam about one hour. Remove from the stove and when slightly cooled, put the mixture into the empty eggplant shells and bake until slightly browned. Serve hot.

Chicken Salad

Remove leftover roasted chicken from bones and cut or chop fine. Add to three cups of meat one-half as much celery, a few chopped cucumbers and 5 hard boiled eggs, leaving out the yolks of half of the eggs. Mash the yolks that are set aside with one tablespoon of flour, salt, a pinch of red pepper and 1 teaspoon of mustard. Gradually add one-half cup of chicken broth to egg yolk mixture. Stir this into saucepan, on stove, containing one half cup of vinegar, two tablespoons of sugar and a lump of butter, until it thickens. When cold pour over salad and mix well. Green tips of celery, lettuce, sliced lemons or eggs may garnish the top of the salad.