The Holly chieftain., 1898-09-16
LEFTOVER RmA7xHDcEREAIs
There Is sonethi.x besiaes Eco.o.sy
N Utiliaiag Aese Foods
- Here Dtseetea.

proper appreclAtlOu Oh the value of
cereals that are left from the family
breakfasts, and fewer still know how
to turn them to account and make not
only good and substantial but really
delicious dishes from them" said a
woman who has acquired much more
than . local reputation as cook and
practical domestic economist "It
is the custom In most households to
throw all of the surplus Of this sort
into the waste bucket, and q more re-
prehensible practice cannot imagine.
In the first plnce, all Of this material
is Of great value In the. soup kettle
If one is kept on tie range against
the time of need.
II spent one summer In q household
where the dainty and admirable eco
nomics OF life were carried out to
point that amounted to genius. Dur
ing that visit learned to utilize al
most every particle Of food that came
unused from the table. Even thnt
which would, under ordinary circum-
stances, not find use was looked after.
OF course, previous preparation WINS
necessary in order that the articles
could be made the most Of, but that
woman's management was worthy OF
a diplomat. My first lesson was on 9
roast left from the previous days din
ner. It was to be served cold for lunch.
con, and she made most attractive
dish of it. The roast was carefully
trimmed. the thick fat and gristle were
removed and almost every piece had
more or less trimming. You may think
me fussy and over-particular,' she said,
but j. have learned from long expert
ence with my family that there is little
use in putting the usual slices of cold
meat upon the table. They chip and
minee and haggle, the meats become
unsightly, almost at the outset Of the
meal, and at the finish the plates are
covered with scraps that are useles.
for any purpose. This dish, us l have
prepared it, has not q particle of waste
meat on 1t. Even the little lines of soft
gristle that run through the slices are
taken out. and while It makes very
small pieces they are thin and dainty
and really appetizing, and you will see
after the meal is over that there will
not be an ounce of waste on the plates
This method leaves me with a large
dishful of fragments, all of which are
eatable, save the hardest part of The
gristlc, and this / put into the sour
kettle to simmer until 1t is nothing
but gelatine. Out OF seven-pound
roast have made two fresh meals OF
warm meat for my family of four per
sons. The first day cut from on.
side Of the roast the second day from
the other. On the day following W.
have it cold for luncheon, and for tn.
next mornings breakfast a hash made
from some carefully-removed trim.
mings. This daj's luncheon and hot
dish with gravy ,orto-morrow's break.
fast and Luncheon dish which we cal
an alternative will just clean it up
which is, I think doing pretty well 70,
one first-class roast weighing seven
pounds, after the bones were removed
OF course, we are not very great meat
eaters, as you see, but it is more in the
way manage 1t thar In the actual quan.
tity consumed. AID every one Of the
meals made from \ have been most
IeiibHdDle. NOW, as IOr cereals. defe
Is q dish of hohiny. Ordinarily, II
isn't taken into account as very use
full, but with twp eggs, spoonful Of
sugar and bowl of skim milk, which
have put away br that purpose, I will
make delicioudpudding for the chill
dren's supper. yesterday there was 4
large dish of oatmeal left from break
FAST and that I hixed with some milk
sugar and one etg, beat and boiled 1t
poured 1t into @nstard cups and put
II away to cool br the children's des
sert, to be eatel with little suga,
and cream or MAPLE sirup. 1t was mos,
delicious and vfy delicate. To-mor
row morning I vill have rice for break
fast, and what left, II any, will ge
into custard, o1which the youngster,
are very fond. Ibut cereals on to cook
with liberal hind, because they fur
nish the basis I'd more little desserts
than anything ellie I can employ"
ave eat grfat deal Of farmose
which is, as you probably know. pre-
cisely the same article as wheatena
and made by thesame firm in the sam.
mills. Indeed, hrmOse 10 merely an
other name for that article. Wher
we have surplus, that's either mixed
with milk and pit in forms or goes into
a custard or pudding. We are fond oi
griddle cakes hade from all Of the
cereals, especially farmose, and otter
get up little F}ench pancakes with
jelly, using either rice or almost any
OF the grains. Sometimes we have
gems made of ltft-overs mixed with
little -four. Thkse are split when hot
with very sharp knife, and jelly OF
preserves are spread In with little
butter. The children ike these wher
they come in from school with tho usu
al insatiate and clsmorous appetite.
Of growing childhood. Stale bread has
so many uses that can scarce enumer
ate them. The most delicious pud.
dings, pies, escallops, custards, and
griddie cakes are msde from them
and score of disha with which we
are all familiar IN Y. Ledger.
Green Corr 'uadinx.
This calls for ONT quart of milk |
Ave eggs. two tables,oonfuls of melt
ed butter, one teaooonful of white
sugar and l2 large e.rs of green corn
Crate the corn from the cob, beat
the whites and the ,slks of the egg,
separately, put the c'rn and the yolks
together, stir hard ard add the butter
then the milk gradually. beating alll
the while. next the slgar and little
salt, lastly the whits. Bake slowly