Small pieces of cold roast beef, veal or steak may all be utilized by being put through the food chopper.  To 1 cup of finely-chopped cold meat 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 water; if wanted to use with the filling.  If the fowl is wanted to cook or steam the day following, do not cut in pieces and let stand in water over night, as I have known some quite good cooks to do, as that draws the flavor from the meat and makes it tasteless.  If the giblets are not to be cooked and added to dressing,