Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1900-07-24
eATneR UP rHe FRAGMENTS.

GATHER UP THE FRAGMENTS.
In the miracle Of tho loaves and flshes,
the fact that after the feast there were
gathered up Of the fragments twelve
baskets full, holds truth that the con-
scientious housewife cannot afford 70
ignore. First, Il b IN evidence OF the
dignity OF economy; secondly, II recalls
to mind tho truth that the fragments
that remain may be 90 utilized that
nothing need be wasted.
But L takes an educated mind to grasp
this fact. Norah or Bridget may shrug
her shoulders at tho Idea. Too often,
under her sway, the scraps OF butter
left upon the butter plates, and the
slices Of stale bread, 60 TO feed the nre
that keeps the range In red glow from
morning to night, while the pieces Of
the cold roast, or the bits OF steak, are
often thrown to the Cat or dog.
To the housewife, then, falls the lot
Of supervising the disposal Of the frag-
ments. Even she-unless she has had
much OBSERVATION-DISCLOSURES throws
away that which could be used to ad-
vantage. For example, she may not
know that the water In which rice has
been boiled Is 90 nourishing that life
could be sustained upon Il. II this
water IL set aside until cold Il will be-
come q smooth, light jelly, digestible
and strengthening. Therefore, instead
Of turning rice water out into the sink,
strain 1t, and add Il to the contents OF
your soup stock pot.
And, speaking Of this stock pot, II may
be made the repository OF many frag-
ments which seem almost too small TO
use. The two or three inches Of steak,
the half-cup Of green peas left from last
nights dinner, the outer stalks o.
bunch Of celery, the trimmings from
roast Of beef may all be utilized here.
Have the large iron stock pot at the
side Of the range, whore the contents
will simmer slowly, and drop into the
liquid the fragments for which you have
no other use. Cover the pot and let II
remain on the range all day-only TAX
ing care that the liquid never reaches .
hard boil.
At night, turn the stock into large
china or earthenware bowl, stir In . little
salt, and set In q cold place. In the
morning skim and strain, and you have
q foundation for delicious soups and
broths, all the more nourishing and
savory for the many fragments" that
yielded juices and flavor to make up the
sppetizing whole. IL such q stock pot
becomes q household Institution, the bill
for soup meat ut the end Of the month
will be marvelously small.
Other fragments that should never be
thrown away are the bits Of butter b,lls
left upon the Individual butter plates.
Although "messy-looking" the butter
IL good, and would serve perfectly well
70 grease cake or muffin tins, or TO COM
bine with the fiour that is to thicken
sauce or broth. The white sauce, also,
might be better for the addition Of the
tablespoonful Of cream, which goes into
the swill-pail, and, into the mashed po-
tstoes might be beaten the hsli-cup OF
milk, or the white Of an egg, that the
waitress may think worthless.
Scraps Of pastry can always be utilized.
IL, after making your pies, you have
some small bits Of pastry left, roll them
into one piece, and keep this In the Ice
box until you can use Il. You may roll
it out, cut Il into half-inch squares, and
bake In quick oven to q golden-brown.
Use these squares as you would
croutons, throwing 4 handful OF them
upon the surface OF cream-like soup after
II IL In the tureen.
Bits OF fat cut from q piece OF meat
before IL IL cooked may be "tried out,"
and the grease, thus rendered, used for
frying purposes. The only fat which
should not be saved for this object IL
that from lamb or mutton. This H.,
when clarified, mutton tallow, pure and
simple, and while excellent as an I'M
guent for the skin, Is insdmissible for
culinary purposes.
All beef drippings should be kept for
frying. By strsinlng through cloth
after each using the same clarified grease
may be used several times.
The uses for. the fragments OF bread
are so numerous that only few need be
mentioned. When one considers the
bresd-crumb puddings, omelets, griddle-
cakes, and other toothsome and whole
some dishes for which these bits Of
bread may be employed, one marvels
that they are ever discarded as worth
less.
An excellent use to which may be put
pieces Of stale loaves, crusts cut from
slices Of bread before toasting, and
dried rolls, Is to utilize them ~ crumbs.
Lay these bits of bread In baking pan
and set In 4 moderate oven until they
are thoroughly dried and crisp. Lay
them upon = pastry board, and with n
rolling pin, crush to delicate and fine
powder.
Keep this powder In glass jar or tin
box with . tightly fitting top, and use
for bresding chops, fish, oysters, etc. II
you will think how often bread or
cracker crumbs are needed for such pur-
poses, and how frequently package Of
cracker dust Is ordered from the grocer,
you will appreciate that this practice Of
drying bread is not only convenient but
8 money saving one.
In family where croquettes are IN
agreeable variety In the diet these
crumbs will be found useful. The pieces
should drst be placed In the hot closet
to free them from moisture, when they
will be ready to roll.
Another use for stale bread IL TO make
1t into croutons for the soup course.
These may be prepared 10 q quantity, for
they will keep almost indefinitely, and
are a pleasant addition TO cream soup
or puree.
Take slices Of bread, stale, but not too
dry, and cut them into inch squares, or
10 fancy shapes, like stars, triangles,
hearts. leaves, etc., making sure they
are all about the same size. Little
French cutters for this purpose may be
found for few cents at the Kitchen
Furnishing stores.
Dry the croutons until they are free
from all moisture, and keep In q closely
covered box. When they are wanted
for use, dip about cupfui of them into
melted butter, spread them on tin plates,
and brown in the oven to rich, golden
shade. Drain on brown paper, when
they will be ready to serve with the
soup.
The observance of small economies,
the gathering up of the fragments, is
not mean. Stinginess Is degrading; q
wise oversight on the part Of the house
wife into the ways Of the household Is
Just and honorable. Sin lies In the
waste, not In the careful use Of good
and wholesome materials.-The House
hold.
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