The name of a dish ought to do at least two things: it
should indicate what kind of dish it is, perhaps listing a main ingredient for
identification purposes, and it should sound appetizing.
Rose Elder might have stopped at “Vegetable Stew,” although
that would have been misleading, given the two pounds of beef in it. She
certainly needn’t have indicated that this recipe is a catch-all for getting
rid of items she no longer wants, or pointed to a housekeeping task that
possibly reminds one of the nasty stuff left in the bottom of refrigerator bins
that prompts you to clean them in the first place.
The Golfer’s Cookbook,
Rose Elder, 1977
