The Washington bee., 1908-02-22
USING 'IEFT-OVERS''
ECONOMICAL WAYS OF PREPAR.
ING SCRAPS.
Dainty Dishes That May Be Fashioned
from Small Portions of Food
Not Consumed at the.
Caiiy Meals.

Al this time il Will be an economy
for every housekeeper TO know how
to use the small portions of food that
may be left from breakfast, luncheon
or dinner. The amount of food needed
cannot always be estimated exactly
No matter how carefully We may plan
each meal, appetites will vary and
tastes differ. Unless we use up and
make over from day to day the re-
frigerator will be full of odds and
ends. Many a dainty luncheon dish
can be prepared from ''Ieft-overs."
Never place cold bits on the table in
an unattTactive manner The easiest
way of dispOsing of remnants is to
turn everything into the garbage can
after each meal, but this is an eXtTaya-
gance. The hOusekeeper should visit
the refrigerator every day before go
ing to market, to see how far the
cooked food left over will go towards
the next meal IL is often more eco
nOmical to use the leftover without
any additional material, and this can
be done by taking a little pains to
serve it in an attractive manner Even
if there is only enough for one or two
persons, there Will be some one who
will relish the remnant OF course
this does not apply to a meal at which
guests have been specially invited. A
luncheon served for only two, however.
should be just as dainty as the most
formal function. A napkin spread on
the bare table is sufficient when time
is of great value. No matter how large
our income may be it is wrong to
throw away or waste food that can be
made to serve some good purpose.
AS many 'left-overs" require the
addition of a sauce or gravy to make
them appetizing, we give the following
recipe for cream sauce: Melt one
tablespoonful of butter in a saucepan.
When melted stir in quickly a heaping
tablespoonful of flour Add gradually
one cupful of hot milk or cream, or
white stock Stir constantly as it
thickens. For vegetables, add salt
and pepper; and for fish or meat, sea
son to taste with a little onion,
chopped parsley, cayenne, curry, Gel
cry, lemon juice, capers or mush-
rooms. To make the sauce richer, stir
In as il is taken from the fire a beaten
yOlk of egg or two hard-boiled eggs
chopped fine. Use cornstarch'or double
the amount of -four when you wish
very thick sauce.
New appetizers or relishes are now
being served with afternoon teas and
dinners. The foundation is a piece of
stale bread about an inch thick and
two inches long which has been
Drowned in butter The bottom of
hot pan should be merely covered
with butter and the bits of bread fried
on one side and then turned until both
sides are a delicate brown. Then they
are laid on clean paper to absorb the
grease. These are spread with diff
ferent mixtures One is chopped
stuffed olives and mayOnnaise, while
another is chopped hard-bOiled eggs,
beets and may0nnaise. COlOred mayOn-
naise, which is perfectly harmless,
is used in the appetizers. Red mayon-
naise may be made by stirring in
pounded lobster coral, varying the
quantity according to the color de-
sired. For green drop a bunch of pars-
ley into boiling water In minute
1t will become vivid green. Remove
from the water and press into a pulp,
using as much or little as one de-
sires.