Onion 1 teaspoonful chopped Salt 1/4 teaspoonful Pepper Flour 2 tablespoonfuls Butter 2 tablespoonfuls Sugar 1 teaspoonful Cloves 3 Tomatoes 2 cups Brown the onion in butter and stir in the flour. When it has bubbled up, add the tomatoes and seasonings. Stir constantly until it thickens. Strain into a hot bowl. TEACHER’S NOTE.——One sixth of these recipes would be as small an amount as it would be practicable to use. (2) _Croquettes._ Cold meat or chicken 2 cups Salt 1/2 teaspoonful Pepper 1/8 teaspoonful Cayenne Few grains Onion juice Few drops White sauce 1 cup, thick, hot Beaten egg Dried bread crumbs Mix ingredients in order given and let mixture cool. Shape into croquettes, roll in crumbs, beaten egg and crumbs again, place in a frying basket and fry in deep fat to a golden brown. (3) _Escalloped meat_ Cold meat Bread crumbs, soft 2 cups Onion 1 slice, chopped fine Salt 1/2 teaspoonful Mixed poultry seasoning 1 tablespoonful A little chopped celery is desirable This is a simple method of serving left over meat that needs no specific recipe. Layers of bread crumbs are alternated with layers of meat which may be chopped or cut into small pieces. Liquid may be used like tomato or tomato juice, or soup that is left over, or plain water. The flavor may be varied by the use of the different materials that are suitable to meat. Layers of mashed potato may be used instead of bread. POULTRY In selecting poultry see that the flesh is firm, that there is a good amount of fat underneath the skin, and that the skin is whole and a good yellow. Notice the odor of the fowl particularly. The skin of cold-storage poultry has not such a good color and is sometimes broken. Often the flesh is shrunken, and if the cold storage has been too long continued the odor is unpleasant. Refrigeration is allowable for a period. Another way to judge cold-storage poultry is by the price. Well-fed poultry freshly killed brings a high market price and a bargain quite often proves to be poultry too long in cold storage. Good quality poultry is at present a high-priced food.