The Goodland republic. [volume] (Goodland, Kan.) 1891-1907, 1898-11-11
LEFTOVER NEAT AND CEREALS
Fhere Il Something Besides Economy
in Utilizing These FOOds
a. Here Directed.

proper appreciation OF 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
woman who has acquired much more
than q local reputation as a cook and
a practical domestic economist. cit
is the custom in most households to
throw al Of the surplus Of this sort
into the waste bucket, and more re-
prehensible practice cannot imagine
In the first place, all Of this material
IL Of great value in the soup kettle
If one is kept on the range against
the time Of need
81 spent one summer in household
where the dainty and admirable eco
nomics Of life were carried out to g
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 that
which would, under ordinary eircum-
stances, not find use was looked after.
OF course, epreviOus preparation was
necessary in order that the articles
could be made the most Of, but that
woman's management was worthy Of
a diplomat. Ny first lesson was on
roast left from the previous days din
ner. It was to be served cold for lunch
con, and she made q 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 ver-particular,' she said,
but I 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
mince and haggle, the meats become
unsightIy, almost at-the outset Of the
meal, and at the finish the plates are
covered with scraps that are useless
for any purpose. This dish, as have
prepared II, has not q particle Of waste
meat on it 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 RPpetizing, and you viii see
after the meal is over that there viii
not be an ounce Of waste on the plates
This method leaves me with a large
dishful of fragments, all Of which are
eatabIe, save the hardest part Of the
gristle, and this I put into the soup
kettle to simmer until IL is nothing
but gelatine. Out Of a seven-pOund
roast I have made two fresh meals Of
warm meat for my family Of four per
sons The first day 1 cut from one
side Of the roast, the second day from
- n 10 foil
have it cold for luncheon, and for the
next mornings breakfast a hash made
from some carefUlIy-remOved trim
mings. This days luncheon and hot
dish with gravy for tO-mOrrOw's break
fast and a luncheon dish which we call
an alternative viii Just clean it up,
which is, think, doing pretty well for
one frst-class roast weighing seven
pounds, after the bones were removed.
Of course, we are not very great meat
eaters, as you see, but Il IS more in the
way manage II than IN the actual guam
tity consumed. And every one Of the
meals made from II have been most
reIishabIe. Now. as for cereals. Here
is a dish Of hOminy. Ordinarily, it
isn't taken into account as very use
full, but with two eggs, a spoonful Of
sugar and q bowl Of skim milk, which
I have put away for that purpose, viii
make q delicious pudding for the chill
dren's supper Yesterday there was
large dish Of oatmeal left from break
fast, and that mixed with some milk,
sugar and one egg. beat and boiled it,
poured it into custard cups and put
it away to cool for the children's des-
sert, to be eaten with a little sugar
and cream or maple sirUP- Tt was most
G-''-iOus and very delicate. TO-mor-
r .aorning I viii have rice for break
fast, and what is left, If any, viii 90
into 4 custard, Of which the youngsters
are very fond. I put cereals on to cook
with q liberal hand. because they fur
nish the basis for more little desserts
than anything else can employ"
ID" We eat a great deal Of farmOse,
which is, as you probably know, pre-
cisely the same article as wheatena,
and made by the same firm in the same
mills Indeed, farmOse is merely an
other name for that article. When
we have a surplus, that is either mixed
with milk and put in forms OF goes into
q custard or pudding We are fond Of
griddle cakes made from all Of the
cereals, especially farmose, and often
get up little French pancakes with
jelly, using either rice OF almost any
OF the grains Sometimes we have
gems made Of Ieft-evers mixed with a
little -four These are split when hot
with very sharp knife, and Jelly or
preserves are spread in with a little
butter. The children like these -rha-,
they come IN from school with the usu-
al insatiate and clamorous appetites
OF growing childhood. Stale bread has
50 many uses thatI can scarce enumer-
ate them. The most delicious pud-
dings, pies, escaIIops, custards and
griddle cakes are made from them
and q score OF dishes with which we
are all familiar y Y. Ledger.
Green Corn Padding.