The representative. [volume] (St. Paul, Minn.) 1893-1901, 1899-06-22

fine and lay them on tin plate in the
oven to just warm; then make an ONE
let as follows: To each egg allow
tablespoonful of milk and dust of salt
an egg for each of the family is suffi-
cient allowance Place lump of butter
in the frying-pan, and when the egg,
milk and seasoning are beaten together
and the butter is hot turn the egg into
it. AS the egg sets in the cooking, slip
the knife under it and thus allow the
thin portion on top to slide into spot
to cook it, Continue this manipulation
until all the egg seems cooked, then lay
the ham on half of the omelet; transfer
the whole to platter and fold over on
the ham the side that has no meat. This
process does not require unusual skill,
and it is a delicious solution of the
problem of the use of scraps of ham.
In small family the careful use Of
meat is more of consideration than in
a large one, for the less meat there is
to warm over the better. In buying steak
for two or three there need be little
to warm over, if but part of the steak is
cooked. A cut of two pounds will yield
two good meals for Them the tender
loin and bit of the end serving for one
meal and the back portion for the other
this does not, perhaps, provide an
misunderstanding dish, but it is far bet
ter than waste or warming over. Cook
ed fish is always easy to utilize, for cod,
halibut or any large faxed FISH may be
served cold with mayonaise dressing;
or, if small, bony fish is to be used
and set in the oven to heat, a cream
or tomato sauce being added when the
fish is hot.
The practical economist who yet would
retain a refined degree of living must
early learn the value of sauces. A sauce
well made will glorify any dish.
tomato sauce may consist merely of
boiled tomatoes, no water being used;
the vegetable is cooked slowly for Is
minutes, then strained through seive.
To this pulp a thickening of butter and
-four is added, then the seasoning, and
it is ready to use. The thickening of
sauces should be so well understood that
they will always be creamy and smooth
not full of globules of uncooked flour
and consequently impossible to eat. A
tablespoon each Of flour and butter will
thicken pint of liquid. The -four and
butter should be rubbed together until
thoroughly blended, the liquid then
heated and tablespoonful of it added
to the flour mixture and we'll stirred;
more liquid-enough to thin the flour
and butter-is then added and stirred
until smooth; into the boiling liquid
that remains is added the -four and
water, which is stirred continually and
cooked in mild heat for three or four
never be full of Jumps and will not be
too thick. Tomato sauce and cream
sauce are two possibilities that may
always be depended on in the use of
leftover food.
1t is not alone in meats that care
should be exercised in the home
Through lack of care and forethought
bread is often shamefully thrown out
Each morning it should receive as much
attention as other food. The maid.
where there is one, may early be taught
freshly cut bread is allowed if there are
already slices cut. Cut bread should be
used at breakfast, luncheon or supper,
as the case may be, made into toast
a form of food that should always be
welcome. Toast is not the most success
full dish in every home, but only be-
cause it is not carefully made. Again,
it is worth while to do the work WE'LL
for the outcome always justifies the
pains. Toast the bread at the end of
fork over the bright Goals, allowing a
light degree of brown on both sides.
Toast that is burned at the edges in
dicates careless cook and is mex
cusable. Butter the toast and have
ready a quantity of boiling hot milk to
which has been added lump of butter
and a seasoning of salt. Pour this over
the toast and serve at once in a deep
dish. A thickened cream sauce is some
times used on toast, but this is matter
of choice.
Milk is often allowed to grow sour
because of an over supply, but this may
be prevented by adding two tablespoon
fuls OF lime water to each quart Of milk,
the lime water keeping the milk sweet
for some time. Lime water is a very
useful article to have at hand and is
inexpensive. The woman who grows
discouraged at the continued effort de-
manded to make her income cover ex-
penses should make study of her
housekeeping; and with will do her
best she will seldom fail of success.