Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-02-03
The Left Overs.

One of the most intricate points in
household economy is that of utilizing
'left-overs' is an attractive and APP
petiZing manner. 1t is said by the
French cooks that the American house
wives are extravagant, and what they
throw away or waste would keep a
French family for two days. However
true the statement may be, it is at
least worthy of attention at the pres
ent prevailing meat prices, and the
sooner the household leakages are
stopped the greater peace Of mind will
dwell with the provider.
In buying the marketer must look
at the piece of meat with an eye to
Judge Just how many times it may
appear in disguise after the first serv-
ing without arousing the family's sus-
picion. For if roast appears on the
table three or four times in the same
form. its edges dried and the platter
covered with the fragments of the last
carving. one may bow to it as a time
honored acquaintance, but the odorS
that foated from nearby restaurant
on the way home have aroused an APP
petite that this joint seems Inadequate
to appease, even accompanied by its
canned assistants or the first aids
to the hurryup meal
Now let us assume that the house
hold partner knows the secrets OF good
living and purchases for dinner leg
OF lamb weighing, say, seven and IL
half pounds and costing ABOUT $l.3o to
s1.5O according to prices in the neigh
borhood in which it is purchased. The
leg bone, which, though always weigh
ed up is usually left with the butcher.
should be cracked and ten cents worth
of other white bones sent home with 1t
for SOUP 4 five-cent bunch of soup
greens and a ten-cent can of tomatoes
makes soup for two days: the hfSt
day with the vegetables in IT, the sec
ond day strained and with noodles or
tiny dumplings added. The first day
the lamb is served with potatoes roast
ed with the meat. Il good gravy anu
a can of peas followed by crispy
salad, then an inexpensive prune pun
pudding and good cup OF coHee'
making four-course dihher, Siihpie'
vet awfully tasty.
The next day the dinner starts with the
clear soup with noodles or dumpln2s.
then a platter of thinly sliced lamb gar
nished with devied eggs and watercress,
and platter of thnly sliced not lamb
i'm the gravy left from the day before.
Mashed potatoes and fried parsnips are
the vegeta bles. This is followed by
simple celery and apple salad ana
cream rice custard hot or iced, and
coffee which finishes the second four
course dinner.
Now, for the third dinper all the meat
that is left is chopped fine and with
suspicion of onion made into croquettes.
to be fried a delicate brown. This is pre-
coded by cream of celery soup. The
croauettes have tomato sauce. baked
potatoes and stewed corn are the vege-
tables and are followed by a cream
cheese salad The dessert is apricot pie
and coffee Thus ended the leg Of lamb
having supplied three dinners with needed
meat.
A roast OF beef may be similarly
treated and the results be quite as
astonishing 4 palf'S bead that costs
i'm the neielborliood OF ~ cents dressed
ard split is a mine ~ good eating if
properly managed. The brains may be
removed. boiled in silently sailed water
for twenty minutes. blanched. chopped
and made into delicious fritters The
rest Of the head should be boiled with