Try these tempting recipes for inviting dishes, made with left-over meat and Mus-
tard. Meat served the second time can be more delicious than ever, if you give it
extra tang that only Mustard can impart. Here also are some new and varied
recipes made more delicious by the addition of Mustard.

LAMB PATTIES

2 cups finely chopped cold lamb 1 teaspoon salt

shoulder 1 teaspoon Mustard
1 cup thick white sauce 2 eggs (beaten)
2 teaspoons lemon juice 2 cups cracker crumbs

lg teaspoon pepper
Grind meat. Combine with the white sauce and seasonings. Cool thoroughly.
Shape into small patties. Dip in egg and cracker crumbs. Brown in deep hot fat.

Serve at once. Serves 6.
HAM PIE

8 potatoes (medium size) 2 tablespoons butter
salt and pepper 244 cup cooked ham (chopped)
4 teaspoon Mustard

Peel the potatoes and cook in boiling water until tender, then mash thoroughly.
Season with the butter, salt and pepper and beat well until light. Butter a baking
dish and put into it about one inch of mashed potatoes. Cover the potatoes with a
layer of ham about half an inch deep. Sprinkle a bit of the Mustard over the top of
the ham. Repeat these layers until the dish is filled, covering the top with mashed
potatoes. Dot with bits of butter and bake in a moderate oven (350°F.) until golden

brown. Six servings.
MEAT PIE

114 lbs. beef ly teaspoon Mustard
1 cup potatoes salt, pepper
4 cup carrots — slice of onion

Cut meat which has been left from pot roast or cold broiled steak into %-inch
cubes, cook vegetables, make sauce by browning onion in fat, thicken with flour,
add seasoning and hot stock or water. Mix meat, vegetables and sauce. Add
parsley and pour mixture into buttered baking dish. Cover with crust rolled one-
eighth thick and bake 15 to 20 minutes. This recipe serves six people.

MEAT SAUCE

1 cup chili sauce 1 tablespoon chopped parsley or
2 tablespoons Worcestershire chives (optional)

Sauce ; 1 tablespoon butter
1 tablespoon dry Mustard 4 peeled clove garlic

Heat chili sauce; add Mustard, Worcestershire sauce, garlic, parsley or chives, and
drippings from the meat. Mix well, then blend in butter. Remove garlic. Pour sauce
over hot meat when serving. Superb with hamburger, meat loaf, or spare-ribs.

GLORIFIED RAREBIT

1 10-ounce can (114 cups) con- 2 eggs, separated
densed tomato soup l teaspoon Mustard
4 cup water few grains cayenne
4 cup finely-diced celery 2 teaspoons thick condiment
l4 cup finely-chopped onion sauce
14 teaspoon salt 2 cups shredded nippy cheese

few grains pepper

Empty the soup into a saucepan and blend in the water; add celery, onion, salt and
pepper. Cover and simmer, stirring occasionally, until the vegetables are tender—
about 20 minutes. Beat the egg yolks slightly and blend in the Mustard, cayenne
and thick condiment sauce. Beat the egg whites until stiff but not dry. Stir the cheese
into the hot tomato mixture and cook over a low heat, stirring constantly, until the
cheese is melted; stir immediately into the egg-yolk mixture. Return all to saucepan
and cook, stirring constantly, for 1 minute. Remove from heat, fold in the beaten
egg whites and serve at once on freshly-made hot buttered toast.

where mustard is specified always use KEEN’S D.S.F. 19