Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1885-05-28

small to appear upon the table again,
is bestowed upon the first basket beg
gar who presents himself? And Il
these escape that fate from the extra
conscientiousness of the housekeeper.
they are too often converted into the
ubiquitous hash. Hear how one care
ful housewife disposed of similar rem
nants: To the corned beef and bacon
minced fine, she added half as much
cold-mashed potato, one raw egg. .
little chopped onion and parsley, and
with croquettes made of these, rolled
IN flour and fried in nice dripping.
provided an appetizing dish that was
quite sufhcient, when accompanied by
stewed potatoes and bread and butter,
to make lunch for three people.
Another dainty dish which appeared
upon friends table was formed
from even less-promising materials.
Her dinner the day before had
been a stuffed chicken boiled with
rice. Examination, of the pantry re-
vealed the carcass of the fowl. with
one leg attached to it, and q couple of
spoonfuls of the cold rice. Nothing
daunted, however, the valiant house,
keeper advanced to the charge. and
with the aid of a small, sharp knife re-
moved more meat from the bones than
one would at first have believed pos
sible. This was cut, not chopped, in
small pieces and set aside with the rice
and half. of the dressing. while the
bones, the rest of the stufhng and =
little minced onion were put over the
fire in two cups of cold water. When
a slow, steady simmer of a couple of
hours had reduced this one-halE it was
cooled, strained. skinned and slightly
thickened with Drowned flour. then re-
turned to the fire with the fragments Of
meat, rice, etc., brought to boil.
poured over crustless squares of fried
bread laid in hot platter, and gar
nished with parsley. The result was
savory salmi, whose scrappy origin no
one would have suspected.
Many other instances of similar
nature could be given. Once, when an
underdone loaf of brown bread, too
heavy and sodden to appear on the
table in its original form, was dried in
the oven, grated and converted into
a tempting pudding. Another, when
an equally happy result was achieved
by crushing into fine crumbs quantity
of stale, hard cookies, lputting with
them two cups of milk. an egg. tea
spoonful OF DuItcT, anu Inc juice duu
grated peel of a lemon.
The principal objection urged against
the preparation of these and similar
dishes is the trouble it takes. 1t goes
without saying that when a woman's
time is sovaluable that she loses money
by spending an hour a day in her
kitchen. she may feel that she can bet
ter afford to let the scraps 60 than take
the trouble of saving them. But
this is not often the case. With
the average American housekeeper
it is far easier to save dollar than
to earn one. These stoopages of the
little leaks may not seem much sep
arately, but. taken together at the end
of the month or year, they mount up to
a sum that is consoling if it has been
saved, appalling if it has been wasted.
To those who think this close watching
and saving of leftover" has an APP
pearance of meanness and stinginess,
let it be said that, while solid roast and
boiled may give an impression of plain,
substantial comfort. the entrees and
made dishes have q savoriness that can
not be impaired to the regulation cuts
of meat. Any one can 60 to the butcher
and order round of beef or a leg of
mutton, but it takes judgment, taste
and skill to prepare ragout, salmi
or a really good scallop.- Christine
Ierhu,se HeryTcE, TN Good Housekeep-
ta1