St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1889-10-19
HINTS FOR THE HOUSE.
Economical Methods That Will Be
Found Worth Looking Over.

After the family have left the table
the remnants of food left on and in the
dishes that are to be saved remove im-
mediately to clean, smaller dishes or
plates, to be placed at once in the refrig-
orator or carried to the cellar. Meats
and vegetables may reappear on the
table in dishes as dainty and nutritious
as on their first appearance. The secret
of good housekeeping lies in minutie Of
detail rather than superfluity.
There need never be wasted crumb
of good wheat loaf bread. II may be
sliced when very stale and with broken
pieces, that would be otherwise wasted,
put into dripping pan and set in a
moderate oven TO thoroughly dry, but
not scorch. When pounded and rolled
put in covered box or securely tie in a
paper bag ready to use in buildings,
griddle cakes, dressing and stuffing
poultry and Dreaded meats; for the last
it must be rolled very fine. A dish is
not only rendered more savOry with
dressing, but is economical, as it goes
farther.
Many appetizing dishes are prepared
from cold meats and cold potatoes.
Take what remains of the turkey whose
generous proportions were Drowned to
juicy, tender crlspness for dinner; cut
off the meat, leaving the carcass for the
soup kettle. Pick the meat into bits, do
not minee it; season with salt, pepper
and minced celery. or little bruised
celery seed or celery essence. as is most
convenient. Butter dish and spread
it thiekiy with bread = crumbs
milk. Next put in layer of the
caocopad turi-au. fiji tho Hich with oil
ternate layers; when full add what
dressing or gravy may have been left
from the turkey when first served. Mix
together two eggs, half cup of milk,
good tablespoonful of sweet butter.
thicken with bread-crumbs, add little
pepper and salt, and spread over the
top; cover with a large plate or pan,
and bake for thirty minutes. Draw the
dish to the mouth of the oven, remove
the cover, return to the oven to brown
handsomely. Serve with current jelly.
If the carcass is not reserved for
soup a nice breakfast dish can still be
made from it. Pick off the meat and
shred it, break up the bones, but them
into the stew-kettle with sufficient cold
water to cover them. Let them SIM
mer for half an hour, strain, thicken
with breadcrumbs. mix through it the
shredded cold turkey that has been well
seasoned. adding lump of butter of
generous size. Place in hot oven for
fifteen or twenty minutes. 1t does not
need cooking second time, but little
more than thorough heating. Serve
with it cranberry sauce Orsielly.
An egg or two mixed with the minced
turkey will furnish the most seasonable
crOQuetteS for breakfast; but only sim
pie eaSily-prepared dishes are Sug-
gested.
Butter a dish and line it with cold
mashed potatoes, seasoned with salt,
pepper, butter and cream and moiety
of minced parsley. Layer it with any
kind of chopped meat or fish alternately
until the dish is filled. Cover with
bread crumbs or mashed potatoes,
brown nicely anu serve with tomato
catchup.
Mince cold steak or cold beef, free it
from every particle of fat and sinew,
season with pepper, salt and little
minced onion; place in dish buttered
and lined with cold macaroni stewed or
baked, pour over it cold gravy or soup
stock. or a spoonful of Liebig's extract
of beef in little hot water. Cover with
bread-crumbs barely moistened in lit
tie hot milk, into which two spoonfuls
of butter has been stirred. Bake half
an hour; serve it with tomato eatsup.
Take cold mashed potatoes that have
been well seasoned with salt, pepper,
butter and cream. Flour the hands. but
do not add -four to the potatoes; make
into egg-shaped balls, wash over with
beaten egg, place IN a shallow pan and
bake light brown. Serve hot. and
edge the dish on which they are served
with leaves Of fresh parsley or fringed
celery.
Bread crumbs make lighter and far
more dIgestible crust for buildings than
the pastry III which they are ordinarily
baked.