The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-02-15

In nothing de the talent and skill of a
cook display themselves more than in the
preparation of sauces and in the ap-
pearance and taste of made-over dishes.
An expert in culinary matters allows no
waste even of crumbs of stale bread. a
careful housewife who consults her own
interests and also that of her husband
will supply a whole family on what a
thoughtless one will throw away.
There is, perhaps, no knowledge so val
liable to the housewife and the cook as
how to utilize of cooked food.
A woman may be able TO roast, broil,
fry and boil, make cake and pastry fair
Iy well. but if she is deficient in the art
of converting left overs into palatable
and savory dishes hat bear no suspicion
of their origin, are nourishing. digestible
and pleasing TO the eye, she has learned
only the minor part of her profession
The usual method with cold meats is TO
convert them into stews and hashes, the
very name of which often destroys the APP
petite.
Many a family leaves the table in i'll
humor and disgust on made over dlshes
and the cook thinks she has been Ill used'
when the fault is really hers, owing to her
ignorance or carelessness.
Yet a we'll prepared hash or stew may
be made so appetizing and served SO
daintily as to be even a welcome dish on
the table of the most critical epicure-
Cold boiled potatoes may be prepared
in so many ways that it is surprising
that even one should be wasted. Small
pieces of broiled beefsteak may be made
into small, dainty beefsteak pies,or it may
be used for pillau, or cooked with vegeta-
bies m~acedoe; even tempting dishes may
be prepared from soup meat.
Cold fish can be prepared as salad or
it may be put in a dish with a cream
sauce and a thick layer of grated cheese,
over the top a few bread crumbs and a
little melted butter over the cheese; then
baked in a hot oyen to a fine golden
brown.
Cold cooked caulihower or potatoes may
be prepared in the same way: Cold
cooked fish is also nice, prepared as
chopped or croquettes. for which a table
spoonful Of butter should be melted in a
saucepan and one tablespoonful OF hoar
added stirred and cooked 4 few minutes
then adding one cupful milk, half teal
spoonful of salt, o~ne-quarter teaspoonful
of pepper, one teaspoonfui of dry English
mustard. lWU jill NEDPRNQ Aoto 'OtH
eggs and one and a half eupfuls of hne
cut cooked fish and one teaspoonfui finely
chopped parsley; this hould be stirred for
a few minutes over the fire, then mixed
with the yolk of two eggs and after a
few minutes cooking spread in a nat dish
and set aside in a cool place.
When cold small portions are taken
from the mixture with a tablespoon and
h1o an xrrhifaS- Hhan
rolled in grated bread crumbs. laid on a
board and formed with two knives in
the form of a chop and fried in hot fat
to a fine golden color and served with
tartar sauce.
The boiled eggs may be omitted and
a half cupful or more fish can be added.
If a few mushrooms are at hand they
may also be added.
Another nice way Is to cook one table
spoonful butter and four for a few min
utes, adding one and a haf cupfuls of
milk: when this has cooked to a smooth
sauce and seasoned with salt and white
pepper. two upfuls of fine cut cooked
fish is added and one tablespoonful of
lemon juice, then filled into small in
dividual ripped cups and one teaspoon
full OF fine chopped green pepper put on
IQp VI cdLik Jig "a lAS "
pers may be cooked a few minutes in the
sauce before the fish is added.
There is no end to the variety of
dishes prepared from cooked veal and
poultry; also mutton and lamb.
Even a few pork steaks or sausages
left from breakfast may be converted
into c~roquettes and be served for lunch
with tomato sauce or minced and mixed
with an equal quantity of soaked bread,
properly seasoned with salt, pepper and
grated onion, then rolled in blanched
cabbage leaves looked in bouillon.
All kinds of cold cooked game may be
served as ciaet or salnis. Even pan and
eriddie cakes need not be wasted; colo
meat chopped fine, mixed with a little
soaked bread well seasoned, adding an
egg to bind it, then small portions rolled
in a cold pan cake, the pan cake then
dipped into beaten egg. rolled in bread
crumbs and fried in deep hot fat may
be served with a bechamel or tomato
sauce as an entree or for lunch.
80
Gloves. in their first estate, are a
somewhat expensive article of feminine
dress. says "Harper's Bazar." 1T is sell
dom good economy to purchase very cheap
gloves. as they are liable to tear when
putting on. to rip easily, or to develop
somewhere a thin place which betrays
one at an untimely moment. The
frugal manager prefers to spend more
upon her gloves atsthe outset and have
them last longer, and she makes up for
the additional expense by taking care
of this part of her wardrobe,
When gloves are removed from the
hand they should not be pulled off a finger
at a time. but the wearer hould take
hold of them at the top and peel them
off so that the whole glove Is wrong
side out when it leaves her hand. If there
is any moisture about the glove, it is we'll
to leave it until it is entirely dry before
turning it. Gloves require airing, just as
other articles of dress do. When per-
feetly dry. the careful woman turns her
gloves, pulls them out l~engthwise, and
lays them together as they were when
she bought them in the store, If she is
not expecting to wear them again for a
few DAYS. she folds them in tissue-paper
and lays them way in her glove-box.
Those persons who are careful in these
matters at no time lay aside a glove
without first seeing that it is mended and
entirely in order, for the next time OF
wearing. Ali gloves should, If possible,
to some extent match the costume with
which they are worn, and while there are
- 1,o~, t;-,o ~ 3iraa which S1gpaSr