The Portland daily press., 1893-02-02
THE HON e.
THE USES OF REMNANTS.

concerns the thrifty house motheris what
can be done with all that remains after our
dinners? We cannot surely afford to
throw it away, and how can all the odds
and ends of our meats and vegetables be
utilized to advantage?
So many ways there are to make yester-
days roast or boil into attractive shape,
and gratifying and satisfying to the pal
ate and appetite as well. Delicately,
thinly cnt both roast beef and lamb are
favorite with many cold, and if garn-
ished with a bit of parsley, well, II is
strange how much daintier the plain
dish does taste just for a sight of that
bit of green. But the ragged, unshapely
parts left even yet? They can be warm
ed up, after being nicely cut into uni
formed pieces, with all fat and gristle
cast aside, in the rich. brown gravy left
over and served on slices of buttered
toast, a good breakfast dish; yet the
shabbiest bits of all can be finely chopp-
ed, well seasoned, a bit of sweet herb
added, or bit Of onion, if allowed, and
from yesterday, all them bound with an
egg," as the old grandmothers express
it, then made into pretty croquettes and
fried rich brown, and we have another
welcome breakfast dish and have saved
our remnant Of mashed potato also.
This same chopped meat, if there yet
is more to dispose of, can be seasoned
with a different sweet herb, put in a
pudding dish, with plenty of butter for
moisture, covered with mashed potato,
brushed over with beaten egg, Drowned
in the oven for half an hour, and we
have variety for breakfast again, or
even side-dish for dinner, which will be
relished just because it is unexpected
and out of the beaten track.
The broth IRON our boils, all save
corned beef, is the ground of our soups.
Even the bones from our roast. and
the untouched ones from the breakfast
steak, simmered together a long time,
make a stock to start an infinite variety
of substantial soups. A large roast or
boil often leaves ample for meat pie,
and the rich gravy and juices added
make it delicious. None of these made
over dishes are or should be poor, but en-.
riched with butter and suitable season
ing, Most vegetables, like caulihower,
squash or turnip, can be perfectly recook-
ed by covering in close PAN and setting
in hot oven just long enough to be
thoroughly heated through. The rem
nants of cooked fish can be readily used
in salads, or warmed up in milk and
served on toast OF made, with leftover
mashed potato and an egg, INTO fish balls
that are very acceptable. and have the
merit, too, of requiring but few NOM
ents to have ready.
A bit of paste left over in making pies
can be used in great number Of ways
helpful to the one who has to plan and
think what to have for DESERT often a
troublesome and perplexing question.
Line quart pudding dish with the bit
of piecrust left, prick it generously with
fork to retain its shape, and bake a
good color. In cold place, in two or
three days, even this will be convenient
to use, when the pies have all disappear
ed. Pare one quart of tart apples, slice
and stew them with one spoonful of
water and one of vinegar, one spoonful
of butter, one teaspoonful of salt and
one cup of sugar. The flavor may be
varied by using cinnamon or nutmeg or
vanilla or lemon at different times; it
gives variety. Cover and simmer the
apples till transparent and done. Then
Frost with the sweetened and frothed
whites of two or three eggs, and brown
delicately in the oven. The yolks of
those two or three eggs, kept with a
spoonful of water, can form part of the
breakfast omelet. A quart of peaches,
treated in exactly the same way. make
another dessert, only they should merely
be heated through to melt the butter,
and the vinegar should be omitted. A
quart of cranberries may be turned to
the same account, and made into a very
handsome and rich dessert; but they re-
uuire more butter and sugar and are
amply acid without vinegar.-Am. Gull
tivator.
REMNANTS OF DAMASK.
In looking over merchants stock of
table linens there can sometimes be found
small remnants from yard to two yards
in length which can be bought for much
less than the original cost. With a little
painstaking work, such as drawing
threads-and in table-linen this is very
easily done-for hemstitching, or hem
stitching first and then pulling out the
threads for a fringe, these remnants can
be converted into very nice everyday tray
napkins and carving-cloths or table pro-
teCUOrS.
The housekeeper who daily pours the
coffee sees with dismay the little stains on
the fine linen which the most careful
handling of the urn or pot will not al
ways prevent.
A square of thin, white, marbled OIL
Goth laid over the tablecloth, then COW
ed with neat hemstitched protector is
great help and on fine damask, the work
of taking out the stains on small cloth
is much less than on a large tablecloth
which is bulky and hard to handle.
Cut these cloths from a half to three
quarters of a yard one way by yard the
other, according to the remnant. A one
yard remnant will make two very nicely
by cutting hemlengthwise- piece three
fourths of a yard will make them suffi-
GENTLY large for an ordinary table. The
usual width border makes convenient
size for wash cloths, and when hemmed