The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1885-04-30
die a.1teIEiaettlla.
1l5 q n ~ On
q lwAsrHs on TME HOUSEHOLD.


qfasat aei. xs ana "a geaEteehtl street,.
l5sw4ksrHso HOUSEHOLD.
How to Utilize Scraps That the Housewife
-lts Throws Away. 4.
coed Ho4l1tepag.
. While the well known saying that q
French family could i've with elegance on
what an American housewife throws away
Is frequently illustrated fniamilies where
waste Gamble illaaorded, Il u also. true
that, inieight cases out Of ten, this relega-
ton Of cold bits to the oaal pail or ash
barrel is not caused 50 much by extraya-
sanee as by the lack Of knowledge of.how
q. diaposslot them in any other way. The
dainty utilization Of scraps is q subject
that well tepays the thoughtful study Of
any housewife, and even the least original
cook can often "eyolye from her inner con-
seriousness an lappstixing dish from cold
fragments that first sight appear utterly
unpromising. In this matter, however.
the mistress must generally depend upon
her own brains. Few hirelings hayethe
keen interest in their employers welfare
that would urge them to save o couple Of
pennies here and five orsix, there. Fewer
still, with the best intentions in the world,
know how to do it or appreciate that
II ia in. the minor economies that
true saving consists. What differ
ence does it make II those scraps OF cold
bacon left from breakfast are summariiy
disposed Of in the swill barrel, or iftbat
bit Of corn beet-too small TO appear upon
the table agafn--is bestowed upon the iirst
basket beggar who presents himself? And
IL these escape that fate fromth extra
conscientiousness Of the housekeepef,
they are too often converted into the
ubiquitous Hash. Hear how one careful
housewife disposed Of similar remnants:
To the com beef and bacon, minced fine,
she added half as much cold mashed 20.
tato, one raw egg, little chopped onion
and parsley, and with croquettes made OF
these, rolled In -four and fried In nice
dripping, provided an appetizipg dish that
was quite sufficient, when accompanied
by stewed potatoes and bread and butter,
to make q lunch for three people. Another
dainty dish, which appeared upon afriend's
table, was formed from even less promis.
ing materials. Her dinner the day before
had been q stuffed chicken boiled witt
rice. Examination Of the pantry revealed
theCarcass Of the fowl, with one leg at.
tached to II, and q couple OF spoopfnls. of
the cold rice. Nothing dannted, how
ever, the valiant hoasekeeper advanced 10
the charge, and, with the aid Of small
sharp knife, removed more meat from the
bones than one would ut first have be-
lieved possible. Thiswas cut-not chop
ped@-in small.pieces and set aside with
the rice and hall the dressing, while the
bones, the rest Of the stntlne, and little
minced onions were pat over the fire IN
MO cups Of cold water. When slow,
steady simmer ofagcopple Of hours had
reduced this ops-ha {, 1t was cooled,
skimmed, and slightly thickened
with brown Hour, then returned to the
fire with the fragments oimeat, rice, etc,
brought toa boil, poured over crnstless
$qusfes Of flied bread laid In a hot plat
teri and gafnished with parsley. The re.
sult was a sayory salmi, whose scrappy
Jsigin no one would have suspected.