Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1914-04-14
The Utilization Of Lott. Overs.

The Utilization OF Left.UvefS.
The demonstration on The Utilization
OF Left. Overs in Farmers' Week 1t the
University Of Maine was given BY Miss
Marion W. Borden, Laboratory Assist
ant in the Home Economics Department:
She was assisted By Miss Rosalind
Jewett Of tho senior class, and other stn:
dents In the department, who attended
ovens and served tho ladies present With
the various dishes prepared. Every per-
son In the audience was provided with
large soda cracker for plate and small
individual spoon. Miss Borden and Miss
Jewett discussed the subject from vari-
Gus stspdpoints. Some Of the suggestions
and recipes below were given.
Even 10 tho most carefully managed
households there are tho "left.overs"
which too often accumulate and are
finally thrown away BY tho housewife In
despair. There 10 the unsightly piece OF
meat, the stale bread, tho small quantity
of vegetable or fruit, but all may be
used to good advantage In attractive
dishes with . little thought.
Since meats are so expensive, especial
care must be taken that none 10 wasted.
The following recipes suggest ways OF
using meat. All bones, tough parts,
and other bits cooked or uncOoked, may
be put In the stock kettle and, when
enough has accumulated, made into
stock which 10 the foundation for many
soups, and sauces.
HUNGARIAN STEW
2 cups cooked beef, tablespoonful
vinegar, IL teaspoonful salt, l.S tea.
spoonful caraway, few grains paprika,
| 1 g teaspoonful sweet marjoram. Mari
nate hour. Cook tablespoonful on.
ion In 2 tablespoonfuls butter until
brown. Add / tablespoonful flour, IL
cup water. When thick add meat and
heat. Just before serving add IL cup
cream, sweet or sour.
Not q single orumb Of bread need be
wasted. Slices of stale bread may be
reserved for toast. Crusts and broken
bits may be dried in the oven, ground o!
crushed to crumbs and kept In closed
| Jar for the tops Of scalloped. dishes,
breading, etc. Stale bread not dried
may be used for filling scalloped dishes,
| in puddings and other dishes, -
| EN6LlSd hONhhx
1 cup stale bread crumbs, cup milk,
1 tablespoonful butter, 1.2 teaspoon salt
10 cup soft mild cheese, ! egg, few
grains cayenne. Soak bread crumbs IL
minutes In milk. Melt butter, ado
cheese cut In small pieces, and whom ],
has melted, add crumbs, eggs slightly
beaten, and seasonings. Cook three
minutes and pour over toasted crackers
spariugly buttered.
QUEEN OF PUDDINGs
quart scalded milk, IL cup sugar,
eggs, IA teaspoonful salt, 2 cups stall
bread crumbs, jelly or jam, IL table
spoonfuls powdered sugar, IL table
spoonfuls lemon juice. Beat the yolk'
and the whites Of the eggs separately
Beat sugar into yolks, add milk, salt
lemon juice and crumbs. When crumbs
are soft, turn into buttered dish ant
bake until knife inserted comes on
clean. Spread with jelly or jam, pill
over 1t meringue Of whites Of egg
sweetened and put back In oven until
slightly brown.
Milk which has soured may be used II
making cottage cheese and the whey, Ii
whey bread, an excellent bread made q
ordinary bread with whey instead o.
milk or water. Sour milk and cream
may be used in griddle cakes, cookies
and cakes the recipes for which arr
found in any cook book.
Cereals may be recooked with new ce
real, moulded and served cold with frui
or sauted, fused in croquettes, and Il
some scalloped dishes.
RICE Oh HoMINY DROP CAKES
cup boiled rice or hominy, egg
If cereal is cold, reheat with table
spoonful water, stir till soft. Beat vol
and white separately, add Id teaspoon
full SALT. Drop in tablespoonfuls on vel
buttered pan. Bake brown In hot oven
Fruits may be used in souff1es, saladt
whips, and buildings. Where severa
are used care must be taken that th
fiavors blend we'll. Orange or lemo
juice added will often aid In this. Veg
stables may be used 10 scallope'
dishes, soups, salads, and II there ]
only . small quantity ~ q garnisb. It
very essential in combining . salad o
these odds and ends that it does not loo
the part but is pleasing both In taste an
appearance.
FRUIT SALAD IN BOXES
To make boxes use four halves OF salt
Inc crackers. With . sharp knife max
small hole In end of each piece. Wit
rafia tie corners OF the box together
Serve salads of fruits In boxes.
JELLY WHIP
l egg white,2 tablespoonfuls jelly, jsu
or crushed fruit, 1.2 cup powdere'
sugar. Put sugar, jelly and egg whit
II In bowl and whip until stiff. SerY