Cameron County press. [volume] (Emporium, Cameron County, Pa.) 1866-1922, 1900-08-02
A PENNY SAVED.
How the Housewife rIay Gain by
Careful Watching.

Lareiui watching.
Make it point to 90 each morning
to your refrigerator and take account Of
stock. You will save enough in the
course Of a month to purchase supplies
for at least a week, and there is many
an addition that may be made to your
table simply by carefully looking into
the state of your larder. A cupful Of
mashed potatoes may be made into the
most delicious croquettes by the addition
of the yolks of two eggs, little grated
nutmeg, half spoonful of onion juice,
teaspoonful of salt and a little chopped
parsley. Dip in eggs and then in bread
crumbs and fry in boiling lard. This
will make not only delicious dish, but
one that will add in every way to the
appearance Of your table.
A little cold corned beef, if finely
chopped and nicely seasoned, will save
the purchase of fresh meat for break
fast or luncheon, and served on toast
will be enjoyed by every member Of the
family. Some of the darker pieces of
celery that do not look tempting for the
table may be stewed and with little
white sauce will save the purchase Of
vegetable. The white pieces OF the
celery and some pieces of cold chicken
that were left over will with the addition
Of some mayonnaise dressing make Il
tempting dish Of salad tor an extra treat
for John, and he will never guess that
the treat is only little bit Of economy.
The cupful of stewed tomatoes added
to the macaroni will but add to its at
fractions, and the stale cake if neatly
cut in slices and covered with sauce
made by boiling pint of milk and ad-
ding to 1t two eggs, some vanilla and a
teaspoonful of sugar will make a desert
for small family. The whites Of the
eggs used for the custard will clear the
coffee for several days. The fish that
was left from last nights dinner if
shredded and to it added little cream
dressing may be baked in small moulds
and served as an extra course. The
tough end of the steak will make delici-
Gus meat cakes, and the cold roast beef
that is left over can be sliced and heated
up in the gravy with part Of an onion
and some Worcestershire sauce, and
more than one plate will come back for
the second helping
The ends OF pie crust may be made
into little patties and filled with jam or
with some creamed oysters, As for the
possibilities Of leftover bread there is no
end to them. Among the simplest is
toast and bread crumbs, so that there is
no lost time in waiting to prepare them
when occasion demands.
Next come the delicious puddings
that may be made from these lcft-oyers
A delicious pudding is made from two
cupfuls of bread broken into very small
pieces and covered with quart of milk
Stir together one cupful of sugar, a lump
of butter the size of an egg, the juice of
lemon or, it preferred, a teaspoonful
Of Vanilla half cupful Of stoned roisns
and the yolks of four eggs. Bake in a
good oven and when cold put over the
top a merineue made by beating until
very light the whites of the eggs, table
SPOONFUL of sugar and a little currant
Jelly, and then return to the oven for a
few minutes until lightly Drowned
Serve cold. Brown betty may also be
made of the bits Of bread, broken, and
alternate layers of bread and sliced apples,
with a sprinkling of cinnamon, sugar
and butter placed between the layers and
half cupful OF hot water poured over
all, then baked.
1t is impossible to tell in short article
Of all the many ways in which one may
save and at the same time add to the
variety and to the appearance Of the
table