The Telegraph-courier. [volume] (Kenosha, Wis.) 1888-1946, 1915-12-23
A DAY WITH LEFT OVERS.
Prepared for News by Nellie Maxwell
of the Department of Farmers
Institutes, of the University.

4
Left overs, like the poor, are al
ways with US.
There is none who cares to know
that he is being served with left overs
no matter how appetizing these may
be made. Yet, even in the best regu
lated 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 extravaganza
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
away that can be used.
| If one inquiries into the history of
certain families that are still without
a bank account after years of prosper
lily, visit to their garbage can some
times supplies the reason. The homely
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. y
It is necessary that the young wo-
man should be trained to spend money
wisely and use economy as it is that
I the young man should supply the
money for her use.
Now for few examples The bones
and carcass of turkey cracked and
put into cold water, then brought to
the simmering point and cooked for
several hours makes a good favored
broth which may be used in any mum
Der Of Ways-to make soup, as liquid
for meat sauces, and as flavor for
gravy. The bits of meat left on the
bones of the carver, if cut in bits,
added to thick, Well-seasoned gravy
(also left over) placed in a baking
dish and covered with seasoned mash
ed potato, brushed with egg to make
a nice brown, crust, then baked, is a
dish which the entire family will like.
A half cupful of stewed tomato less
or more may be added to the turkey
bone broth with celery salt, salt, pep
per, and two tablespoonful of boiled
rice, and you have a fine hot soup to
serve on a cold night.
A half cupful of canned salmon is
left from a previous meal. Shred the
fish with two forks, add chopped
sour pickle, or a few olives, some chop
ped cabbage and little celery with
simple boiled dressing, the result is
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 hot plat
tatoes, then around this pour thick,
rich, white sauce.
When cooking carrots to serve in any
ordinary way, reserve a few cooked
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 1
zest.
Any small amount of cranberry jelly
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 it
is light in color, like peach, pear or
pineapple 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
dessert. This may be served in sher
bet cups garnished with cherry or
bit Of preserved ginger.
Though the subject of left overs is
by no means exhausted, these sugges-
tions may prove helpful in solving some
difficulties. And we have the best of
authority for using economy fW the
Good Book says, "Gather up the frag
ments that remain that nothing be
lost