Cold Meats

Of course, like other people, Margaret's mother often had cold meat
for luncheon or supper, and one of the things her cook-book told
her was how to make it look nice when it came on the table.

Always trim off all bits of skin and ragged pieces from the meat,
and remove the cold fat, except on ham, and then you must trim it
to a rather narrow edge. If you have a rather small dish for a
large family, put slices of hard boiled eggs around the edge,
or make devilled eggs, and put those around in halves. Sometimes
you can cut lettuce in very narrow ribbons by holding several leaves
in your hand at once, folding them lengthwise, and using a pair
of scissors. Sometimes a dozen pimolas may be sliced across and
put about the meat, especially if it is cold chicken or turkey.
Always use parsley with meat, cold or hot. Saratoga potatoes make
a good border for lamb or roast beef, and cold peas mixed with
mayonnaise are always delicious with either chicken or lamb.
If only the dish looks pretty, it is almost certain to taste well.


Sliced Meat with Gravy

When there are a few slices left from a roast, put them in a
frying-pan with some of the gravy left also, and heat; serve with
parsley around.

If there is not gravy, take a little boiling water, add a little
salt, pepper, and half-teaspoonful of minced onion, and as much