The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1902-01-29
FOUR DAILY BREAD
Datudbie Suggestions for the
Kitchen and Dining.Room.
BY KATHERINE KURTZ
Do THE BEST YOU CAN WITH WHAT
YOU HAVE l8
BY KATHERINE KU.

1udl There Is great zeal OF waste lrOH
bad management in most kitchens, even the
guilty parties themselves admit while they
can offer but one excuse. 1t is so difficult to
know what to do with the scraps that will
accumulate even in the well-managed kitch-
ems. Many housekeeper suffers daily stings
OF conscience because of the seemingly hope
less waste of good materials. Her family
objects to hash and warmed-overs'' and is
justified in SO doing when the left-overs are
so carelessly and indifferently treated as to
show only desire to dispose of troublesome
materials that weigh upon the cooks con-
science and clutter up her pantry and re-
frigerator.
Innate sense of justice and pleasure in her
work incites the good housekeeper to discover
the attractive and desirable possibilities which
Turk in the scraps of roasts, or steak; pick
ings from the bones of poultry game, han,
bone or shoulder blade of mutton: few
slices of brown bread, fruit pudding, pie, ETC.
The most careful buying will not prevent
the accumulation of fragments occasionally
at least. This surplus stock must be dis
posed Of, even if, as the merchant would
put it, "at a sacrifice to- the buyer" The
sacrifice" in both instances being only in the
minds eye Of the unthinking, for the house
keeper often has rarer bargains on her pan
try shelves in the s"left-overs" than she finds
on the much -sought-after bargain counters.
Her bargains are pure gain, as they often
furnish paid-for materials for many dainty
little entree or salad or lunch dish she would
hesitate to prepare if fresh materials and ex-
ira time to cook them We're required.
Therefore these much misused and abused
H'left are ofttimes blessings in dis
guise, and as for the time spent in trans
forming them into appetizing and attractive
dishes, the excuse is mere sophistry, for no
good house wife considers time wasted that
is spent in the practice of useful and neces-
sary economy.
Twice Cooked Foods.
We are informed that twice cooked mater
ials are not wholesome or digestible. 1t all
depends the method and manner of doing
this Admitting that the materials have al
ready been Sufficiently cooked, what then?
They only require relocating to make them
more acceptable to the palate and Disgusting
in dainty form and shape to attract the eye
and desire to partake, and last but not least,
seasoned and Favored with such taste and
judgment that all trace of previous acquaint-
ance is lost All this can be easily accom-
plished by adopting the many methods given
by those skilled in this art The trouble is
that the housewife of modest means does1not
recognize the fact that the many dishes that
bear seemingly fancy names that indicate
French origin are made from what she would
consider impossible materials for anything
but hash. The French are of necessity as
well as naturally the greatest economists in
foods as we'll as the most perfect in the
artistic feature Of the work The la cremes,
bouchees riasoles, mousses, etc., have a very
startling and not to say luxuriant sound to
the uninitiated hOusekeeper, but the secret
of their construction once revealed, she Will
probably express herself did the dear old
dame who watched the preparation of Goldfish
ala creme with absorbing Interest and curl
osity. When it was finished and tasted she
exclaimed, Why, I've been making that for
forty years and always called it Goldfish with
milk gravy"
Stale Bread and Milk.
These two materials are always at "a pre-
MUM in every household and should never
be wasted. Even the dry, hard crusts may
be made crisp enough in the oven to be
rolled and sffted and used in many ways, as
thickening for soups, stewed to1A toes, dark
meat croquettes, rissoles, etc. NThe white
crumbs and scraps are always needed for
breadtng, ruddngs, sauces, griddle cakes, etc.
Even a cup OF milk Is much to be
priced, as it will improve your hot soda bis
cult, batter cakes, mullins and gingerbread
while delicious salad or hot slaw may be
made with it.
Cold Vegetables.
These should never be thrown away, no.
SO much as tablespoonful or one cold pota- 4
to- A mixture OF such cold vegetables as I'M
mashed potatoes, peas, beans, carrots, cauli-
flower and turrips can be made into most
desirable salad, vegetable rissoles or GRO
quotes, curry of vegetables, etc.; or they go
into a vegetable PURGE A tablespoonful Of
stewed tomatoes may go into a brown sauce
or gravy, or with the same quantity of peas
be folded III hot in little French omelet
just large enough for two. When once you
learn how to utilize these critics" you learn
to depend on them to help you in many an
emergency and to save many dollar on
the housekeeping accounts
Fish n la Creme.
Put one pint of milk in the double boiler
and put on to scald with slice of onion.
sprig of parsley and two whole cloves. Melt
four level tablespoonful of butter without
browning, add same amount Of sifted pastry
flour and stir and cook until it boils. Season
to taste with salt and pepper, and add two
cups Of faxed cold cooked Ash, free from fat,
skin and bones. Butter and crumb a baking
dish. turn in the fish mixture, sprinkle the
top with bread crumbs and bake In the oven
until the crumbs are brown. II the fish Is
and breaks easily, do not mix
it into the sauce, but put into the baking
dish In separate layers, having q layer of
sauce top and bottom
This same preparation may be made to
serve as a deinty fish entree for dinner or