South Bend news-times. (South Bend, Ind.) 1913-1938, 1915-04-24
Art of Utilizing All
Kinds of Left Ouers
With a Little Study and Care
Economy Dishes May Be
Made Delicate.

| since the dppellle bA the ldLllly =
| not a made-to-or affair, the econ
omical house manager will always
have the task Of utilizing the much
| despised left-overs. The oversee
soned, poorly combined poorly cook
ed and worse served dish that has
sometimes resulted from a misguided
| idea Of economy has no relation what
ever To the well prepared and served
dish. some of whose ingredients have
| decreased the amount of waste in the
| kitchen. Breadcrumbs are necessary
in the preparation of many dishes,
and as far as their use Is concerned,
| il is immaterial whether a new loaf
of bread has been used or whether
the crumbs have been obtained by
keeping the bread jar in order by dry
ing and grinding all pieces that could
not be served at table. CrOquettes,
the patties that are almost synony
nous with a caterers dinner in some
towns, many salads and some desserts
require cooked food in their prepare
ton Whether a portion of food has
appeared at table in other forms or
whether the food be cooked especially
for this particular dish, should not
decide whether the concoction is
leftover or a popular food. In
some families. the chowder, Columbia
pudding salad, steamed pudding and
casserole of rice and meat are as
popular as though they had not
helped to save from the garbage pail
cooked vegetables, fruits both raw
and cooked. dry cake. eggs ii any
form, and cold meat.
Some Suggestions.
A few suggestions may help TO make
these dishes more popular. First,
use only food in perfect condition. 1t
is much more economical to throw
away food that has the slightest sug-
gestion of faint than to ruin an entire
dish and the reputation both OF the
dish and the maker by trying TO cover
up the staleness by spices or other
seasonings. This means there may
be judgment used in the amount or
food cooked In the first place. Using
the left-Overs at once, instead of wait
ing to combine everything into one
SCRAP meal" is a much wiser plan,
although even the latter can be done
successfully. Second. the dish must be
prepared and served as well as would
be done with the best raw material
A meat-lOaf may contain all kinds OF
good meat and yet its good flavor
may come from a very small amount
of fresh beef trimmed from the next
days roast or steak. When this same
mixture is packed into a mold lined
with rice, baked and then turned on
to a platter and surrounded with to-
mato sauce, it becomes an appeuz-
ing dish All kinds OF fruit, strain
ed or cut into small pieces, may be
sweetened, calculated with lemon
Juice and set with gelatin. When this
has hardened il may be covered with
layer of dates, figs or a mixture OF
fruits and then with a layer of lemon
snow which has been beaten Whef
half set and mixed with egg white or
cream. Such a dish has long been
popular in family, some of whose
members boast of their objection TO
left-overs.
Don't "Set the Day"
A third suggestion in the use OF
left-overs is that there shall not be
any regular day or meal for their APP
pearance. Hash for Saturday lunch
con or supper as regular institution
is too suggestive of a clean retrlger-
ator. The following menus were
served at the end of a three-day
course in cooking, when the instruc-
tors desired to have a meal prepared
and seryed and also needed TO use
all the left-oVers in its preparation. !
These dishes could more easily in the
home be distributed through num- |
Der Of meals.
FIRST MEAL FROM LEFT OVERS. |
cream u NtBtNdblt Abup II CbNSAAN
Casserole Of Rice and Beef
Tomato Sauce Macedonia Salad |
Columbia Pudding Coffee
SECOND MEAL FROM LEFT-ONERS |
ChOwder
Potato Croquettes MQGt Souffle /
Scalloped Vegetable with Cheese
Combination Fruit Salad
Bread Pudding Caramel Sauce |
Coffee.
The careful utilization of raw ma !
terial in the home will greatly reduce |
the amount Of waste to be disposed of
by fire. Economical methods of city
aided by science, will +,
continue TO suggest means for obtain |
ing valuable material from the col /
lected waste This prevention Of |
waste is a problem that belongs alike /
to the housekeeper, the institution |
the city and the government. 1t is |
part of the great conservation move /
ment. and its solution will have much |
to do with the difficulty of the high |
cost of living. Waste not, want not is |
applied in a somewhat broader way |
than formerly, but it is just as good |
advice as ever. The present inter-
pretation is: Waste neither mater |
ials nor human energy and life, in or
der that societ yin every section may /
not want"