Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-11-23
How to Use Left-overs.
MRS. q. T. RoRKR.


MRS. o. T. RoRER.
The very best OF favoring to soups
and sauces may DO given by using the
small quantities of vegetables that may
be left over after meal.
Two or three tablespoonfuls OF stewed
tomatoes may be put aside and added to
roasted beef gravy or soup.
half cupful Of peas will garnish and
flavor breakfast omelet.
A cupful of mashed potatoes mixed
with An equal quantity Of finely chop
ped leftover cold meat, heated carefully,
and garnished with toast, will make an
admirable luncheon or breakfast dish.
Crusts and crumbs of bread left over
from the table should be dried, put aside
for rolling and dipping, or to be used In
scslloped dishes, or mixed with . few
sliced apples, and baked and served Is a
dinner dessert.
Economical marketing does not mean
the purchasing of inferior articles of
food. Buy perishable materials OF the
best quality in small quantities, and use
them economically. In roasts and
steaks, both expensive dishes, there al
ways will be, in spite of careful buying,
pieces left over. These pieces may be
used for croquettes, cecils, ragouts. our
ries and brown stews.
Never purchase the tender, expensive
pieces of meats for stews, soups, Ham,
burg steak or cannelon; nor purchase
the same chicken for roasting that you
would for fricassee. Buy spring chick
ems for broiling, yearlings for roasting,
and fowls for fricassee.
Save all the bones left on the carving
plate, whether beef, mutton or veal, as
we'll as the juice left 10 the carving
dishes, for soups and stock. The solu-
BILE portions which these bones contain
are as necessary as any other part OF our
food. On ironing day, when you are
obliged to have q fire for several hours,
cover the bones with cold water, bring
to boiling point; skim, and simmer
gently for three hours; strain and put
aside, and you will have large bowl OF
clear jelly, ready to use for soups or
sauces at q moments notice. Water Is
a poor substitute, and stock should not
cost a penny. In summer the bones
will not keep for a week. Boil on iron
ing day and again on baking day; 1t is
extravagaIt to use fire for one thing
only.
In every day cooking there is con.
slant demand for half pint or pint OF
stock-all meat sauces require little
stock to give them flavor. A few pieces
of green celery, not sufficiently tender to
serve uncooked, may be chopped fine
and cooked in pint OF stock for thirty
minutes; then add pint Of milk; thick
en-, and you will have delicious cream
Of celery soup.
Half pint Of leftover tomatoes may
be added to pint of stock with thicken.
ing and palatable seasoning of salt and
pepper. This will make an excellent
clear tomato soup. Cut few stale bits
of bread into dice, toast and serve with
the soup.
Boiled potatoes that are left over
may be chopped fine, mixed with half
the quantity of cream sauce, turned into
a baking dish, and baked twenty min
utes.
The water In which rice Is boiled Is
too valuable to be thrown out; add to-
matoes to it and make soup for the
next days luncheon or dinner.
Water In which onions are boiled may
be put over the bones with ordinary
water for stock making.
Water in which potatoes are boiled
should be thrown away; it contains a
poisonous alkaloid and is unwholesome;
this is also true of the water in which
asparagus is cooked, but the water in
which other vegetables are cooked is
worth saving.
The water in which peas, beans and
oauliflower are boiled may be added to
the water in which leg of mutton or
beef was boiled, and carefully reduced
by rapid boiling, strained and put aside
to use for sauces or soups.
Meat is the most costly of all articles
of food; hence, it Is we'll for the house
wife to save all left-overs. The so-salled
inferior pieces-not inferior because
they contain less nourishment, but sim.
ply because they are unsightly and the
demand for such pieces Is less-are ex-
cellent for all such dishes as cannelon,
or Hamburg steaks, where the raw meat
Is chopped. Meats from soups may be
used for jellied meats. II properly
made they are palatable and appetizing,
and also nutritious.
Use pieces of cold mutton for curry
balls, bobotie, boudins, klops and pilau.
Use the daintiest pieces for serving cold
or In salads. Flavor mutton salads with
mint or capers; beef with tomato or
onion; chicken, with celery.
Leftover chicken may be served as
creamed hash, casserole, warmed in
white sauce, served iu border Of rice, q
mock terrapin or a la Newburg. The
latter is dish that may be put before
guests for special occasions.
II the family is small and there has
been a roasted turkey or chicken, ar
range to have guests for the next day,
either to supper or luncheon. Use the
pieces of leftover turkey in mock terra
pin, casserole, croquettes or salad, and
you will have q most attractive meal
one easily prepared and at little extra
cost.