The Barre daily times. (Barre, Vt.) 1897-1959, 1915-03-18
Uses for Left Overs.


Uses for Left Overs.
| The following advice about "left overs
will contain nothing new to the good
cook or the experienced housekeeper. SAYS
the New York World, but ii is Just what
| the average American home cook needs,
for she rarely knows how to make good
use of left over meats, vegeta bles and
other foods. This advice is taken from
= pamphlet issued by Mavor MitcheFs
food supnly committee Of New York.
Left Over Meat Do not reheat left
over cooked meat for long time at a
great heat, as this viii make the meat
tough.
Left over cooked meat win be much
more palatable ii highly seasoned.
Left over beef lamb, mutton and veal
ARE excellent for hash scalloped dishes,
croquettes. a loaf and salads.
Left over beef. lamb or mutton make
excellent stews with the addition Of any
left over vegetables. ANY left over meat.
vegetables and gravy may be used to
make a meat pie
A left over ham bone will greatly inn
prove the flavor of pea or bean soup.
Any kind OF cold meat may be chopped
and used in an omelet, or. combined with
rice and tomatoes, used for scalloped
dish.
Sour Milk or Cream-No sour milk or
cream should be wasted. Put it into an
earthen or glass jar, little by little, un-
til you have half a cup or a cupful AS
soon as il thickens use it for cottage
cheese, griddle cakes, biscuits, cornbread
or gingerbread.
Sour cream may also be used for fiji
ing for cake
Cheese-All the little dried pieces of
cheese should be grated and put in
covered glass jar These cheese crumbs /
are particularly good with starchy foods, |
such as potatoes, macaroni, etc.
Very tasty crackers can be made by \
spreading this grated cheese on crackers. /
them and then putting them in 1
the oven for a few minutes.
stale Bread Small bits 81 stale bread I
may be- slowly dried in the oven until
,risp and brittle, then ground in meat
chopper. These should be kept in COW
cred glass par and may be used for fry
ing croquettes, etc.
Larger pieces Of stale bread may ~
aaten with soup in place Of crackers or
used 10 make croutons for soup lcroutons
ere little squares Of bread fried in fat.
They are usually served with pea. bean
md crcamed soupsl.
Small pieces and broken slices Of stale
,rcad may b. used for stuiliinp. Cor grid.
he cakes, bread omelet and puddinps.
lett Over Eggs Save your cgpshelIs
md use them 90 clear soups and iellv.
Dry ont the eVpshells. then crush them
nd keep them in covered glass Jar
ntil ready to be used
ANY Jeff over poached Or soft cooked
ggs may - returned 20 the hot wafer
nd cooked until hard. They can then h.
hopped and used with left over meat 81
sh dishes
Any left over fried eggs. piroes II
rnelet Or scrambled eggs win improve I
leat hash
when oniy the yolk 81 the egg & need
b. white can b. kept ID cup or glass
otsrrd with damp cloth fastened with
y elastic hand Or " only the white :
ed, Go voik can ~ Kept in the sam
ay The whites % eNrs NAV for used
b. apple feet and for Inefinrie for uud.
iurs or ries The woke 81 eggs me-
p used f0r scrambled eggs custsrd anJ
urlrt.
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