Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1915-12-16
A DAY With
LEFT OVERS
Prepared For The Daily Reporter by
Nellie Maxwell of the Department of
Farmers Institute, University of
Wisconsin.

Farmers Institute, University of
Wisconsin.
Left overs, like the poor, ARE al
ways with us
There are none who care to know
that they are being served with left
overs no matter how appetizing these
may be made. Yet, even in the best
regulated families there are BITS of left
over food which, if care and thought
is used, may be served again without
a suspicion that they are rehashed.
The soup kettle has been aptly term
ed the kitchen waste basket, receiving
many a choice culinary manuscript
which might otherwise go for naught.
Foods thrown away by extravagant
cooks would feed an entire family, and
well.
Girls should be taught, as they are
taught religion, that waste is a crime
and that nothing should be thrown a.
way that can be used.
If one inquiries into the history of
certain families that are still without
a bank account after years of prosper
jty, a visit to their garbage can some
times supplies the reason. The home
ly saying is here in force-'more is
thrown out of the back door with a
tablespoon than is brought in the front
door in wheelbarrow"
1t is necessary that the young wo-
man should be trained to spend money
wisely and use economy as it is that a
young man should supply the money
for her use.
Now for few examples The bones
and carcass of a turkey cracked and
put into cold water, then brought to
he slmmering point and cooked for
several hours makes a good favored
broth which may be used in any num-
Der of ways-to make soup, as a liquid
for meat sauces, and as a flavor for
gravy The bits of meat left on the
bones of the carver, if cut in bits, adj
led to thick, well seasoned gravy(a lso
a left over-placed in baking dish and
covered with seasoned mashed pota-
toes brushed with egg to make a nice
brown, crust, then baked, is dish
which the entire family will like
A half cupful of stewed tomato less
or, hn -
bone broth with celery salt, salt, pep
per, and two tablespoons of boiled rice,
and you have fine hot soup to serve
On a cold night
A half cupful of canned salmon is
left over from previous meal Shred
The fish with two forks, add a chopped
sour pickle, or afew olives, some chop
ped cabbage and a little celery with a
simple boiled dressing the result is a
most appetizing salad which may be
served on lettuce or shredded cabbage
Tuna fish is especially good served this
way or with hot riced potatoes. Place
the hot fish in the center of a hot plat
Ter, surround with seasoned riced pota-
toes, then around this pour a thick,
rich, white sauce.
When cooking carrots to serve in
any ordinary way, reserve few cook
ed whole, then later serve them cut in
strips seasoned with butter and lemon
Juice. Serve very hot. A grating of
nutmeg or a dash or two of cayenne
pepper is liked by some for little
zest.
Any small amount of cranberry iel-
ly if cut in cubes may be served as a
pudding garnish with hard sauce or
whipped cream.
Fruit juice, left from canned fruit
will make delicious pudding sauces or
as liquid in fruit cake and as salad
dressings for fruit, particularly if 1t is
light in color, like peach, pear orpine-
apple juice.
Small pieces of fruit cake or plum
pudding if crumbed and mixed with
chopped nuts then stirred into sweet
ened and favored whipped cream,
makes most dainty and enjoyable des
5ert. This may be served in sherbet
cups garnished with a cherry or bit of
ginger.
Though the subject of left overs is
by no means exhausted, these sugges-
lions may prove helpful in solving
some difficulties And we have the best
Of authority for using economy for the
Good Book says, Gather up the frag-
nents that remain that nothing be