Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1915-09-21

them so that they will retain their prop
or nourishment and flavor.
Seasoning does not mean merely ado
ing salt and pepper or sugar; It means
the correct blending of vegetables and
fruits not to destroy any one flavor, out
to intensity all.
Marketing economy does not mean
buying cheap foods. 1t means the wise
selection of such foods as your purse
will allow and those best suited to the
occupation Of your family.
"Much tasting and no wasting" is a
good rule to remember. "Have just
enough and not an ounce too much" is
another. Purchase fowl for fricas-
see and a year-old chicken for roasting.
Save every bone, whether beef, mutton,
veal, poultry, or game, as we'll as the re-
naming gravies or sauces and juices In
the meat dishes, and add them to the
stock pot. The stock.pot is q store.
house of wealth, and In even small
family an economical housewife will
have soup every day without cost.
Meat is the most costly and extrava-
CANT of all foods. Save every bit that Is
left over and make it into dish for an
other meal. Where sauces are used to
hide the ugliness Of q piece or meat or
dish, there is no occasion to spend
money on the dish itself. Bits OF left.
over meat may be cut into cubes and
warmed up in brown sauce; garnished
with toast, they make a palatable and
slightly dish.
Tops of sirloin steaks, and the tough
ends of the rump or round steak, very
unpalatable when broiled or panued, are
excellent when made into meat balls,
Hamburg steaks, or steaks Stanley. A
small meat-grinder, costing dollar and
a quarter, will save hours Of time and a
great deal of money. If you use ham,
after all the slices have been taken from
the ham itself, chip the remaining lean
portion as yon would dried beef, and
irizze it, using milk for the sauce. With
corn bread or whole-wheat gems, this
makes nice supper or luncheon dish.
Save the bone for the stock-pot.
Where vegetables are to be served
alone, select the best portion for the
special dish, the less slightly parts for
soups, stews, and seasonings. For in
stance, il you purchase head Of celery,
wash the tops, cut them off, and save
the best for the tlavoring of soups; take
off the outside stalks and put them aside
for stewing, and reserve the center for
eating raw, or for salads. This would
be more economical, even, II you have
to buy two heads of celery instead of
one. Que baked tomato or two or three
tablespoopfuls of stewed tomatoes may
be saved aud added to give flavor to to-
morrow's sauce.
Three or four tablespoOnfuls Of peas
left over from to-day's dinner may be
added to to .morrow's luncheon omelet
Water in which rice is boiled may be
added to the common stock, or used
with tomatoes for quick tomato soup.
One boiled onion left from to-day's din
ner may be pressed through sieve and
added to to-morrow's soup or sauce.
A half cupful of cold boiled rice, homi-
ny, or oatmeal should be saved and add
ed to to-morrow's mullins.
Leftover mashed potatoes may be
used for croquettes or potato puff, and
should under no circumstances be made
into the ordinary, greasy, indigestible
potato cakes. One cupful OF mashed
potatoes, with the addition OF one egg.
yum, q itti0 paioicy, ooitt ohu PCPPOi,
will make six croquettes.
Pieces of bread, rusk, or stale cake
may be used for spice or bread pudding
this, If we'll made, is one of the incest OF
all cheap buildings. Bits Of bread may
also be saved for bread. crums or for
scalloped dishes. DO not allow slices OF
bread to remain in the box; they will
mold aud spoil the flavor of all the
bread. Make them at once into pulled
bread or hard toast; in this way they
keep for several days. Small bits OF
bread may also be used for bread m fins
or breakfast cakes.
Cold boiled, baked, or fried fish
makes good croquettes, or may be serv-
ed la creme in border Of mashed pc.
tatoes. With lettuce salad and French
dressing, this makes a delightful lunch
con dish.
Foods, however, are not alone respon
sible for leakages in the household.
Brooms should be hung by the handle
or rested on the handle. Scrubbipg.
brushes should be put to dry with the
bristles down. Soap should be kept in a
wire dish to prevent dissolution by the
water. Pastry brushes and grease
brushes should be washed and rinsed as
soon as they are used, and put to dry.
Old table.cloths should be cut into
squares and hemmed to use over the
table or as screens for bread, buns, or
when cooling cakes. They also make
exceedingly nice window or silver. cloths.
Save the salt and four-bags and use
them for greens, lettuce, and parsley
that are 10 be put on the ice.
Furnish your kitchen, II you wish to
be truly economical, with non-breakable
utensils. Insist on their being properly
cared for, and see that each utensil is
used for the purpose intended.
| To prevent breakage, use graniteware
plates in your refrigerator instead Of
stoneware, granite mixing bowls instead
of the old-fashioned yellow earthen
bowls, and tin cups for measuring pur.
poses.
After all these things have been con-
Gdered, do not forget the economy OF
Time. Drop into regular routine each
day, that the work may be done without
fatigue or worry. Do the same thing
every time; your hands will do it with
out the addition OF your brain. Learn
to collect materials for "the dish"
then the necessary utensils, then to at
tend to the fire, and make the dish.
Measure ingredients quickly and save
time. Trouble and irregularities are
averted where one rigidly adheres to reg
ulsr rules and routine.
| Recipes.
| SOUR CREAM DoU6HNUTS