Evening Republican, Volume 18, Number 277, Rensselaer, Jasper County, 23 November 1914 — SEVEN METHODS OF SAVING [ARTICLE]

SEVEN METHODS OF SAVING

Some Good Uifes for Utilization of Leftover* Which Will interest the Housekeeper. 1. Save badly cut pieces oi bread and slices left over from the table for a bread pudding or a Brown Betty. Save every scrap and crust to crumb up for stuffings or to use for breading scallop dishes, croquettes, etc. 2. Remove the sinew from the legs of a fowl when it is drawn and the meat of the leg will be as good as that of the second joint. 3. Cold rice shopld always be saved;; ft can be added to a soup, mashed into croquettes, mixed with eggs and fried like hominy or used in a scallop dish. 4. Leftover vegetables, when the amount is too small to ;be served again, may be mixed .with gravy for a ragout, or used septnately or together for a salad. Cauliflower, potatoes and cabbage are good broken in small pieces covered with grated cheese and baked in a baking dish, “aU gratin.” 5. Small portions of leftover cereals may be added to the pancake batter and will greatly Improve the cakes. Or they may be rolled into balls and fried, or added to the soup stock. s 6. The tough ends of steak may be chopped very fine, seasoned well with pepper, salt, butter and a little onion juice and formed into balls or cakes for sautes or broiled for luncheon. Scraps of white meat may be chopped, mixed with a white sauce warmed up and garnished with parsley and hardboiled eggs. The carcasses of fowl and the bones of roasts should be used to make a nourishing soup. Beef fat and drippings and the fat from poultry should be clarified and kept for frying. Wings and legs of fowls that are left over are good grilled for luncheon. 7. Sour milk may be used for corn bread, griddle cakes, ginger bread and biscuits. It may be made into cream cheese or turned into a refreshing drink by icing it and whipping it for about five minutes with an egg beater.