The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-02-14

and used for stufing tomatoes or egg
plant, or it may be reheated or made
into pudding or added to the mullins
for lunch. or added to the corn bread.
a cup OF left over oatmeal or cracked
wheat or wheatlet may also he added
to the mullins or ordinary yeast or
corn bread.
These little additions increase the
food value, make the mixture lighter
and save waste. A few spoonfuls Of
left over rice, hominy, macaroni or
potato mixed with a little chopped
meat or fish and few spoonfuls of
gravy or white sauce to moisten it
may be put In baking dish. covered
with bread crumbs and baked i'm the
oven.
Small bits OF stale bread may he
slowly dried in the oven until crisp
and brittle. and then ground i'm meat
chopper or rolled. These bread
crumbs should he kept in a covered
glass jar and may be used for frying
Croquettes and other foods Larger
pieces of stale bread may be eaten
with soul. 0Mlace Of crackers. or usss
to make croutons for soup tcroutofrs
are little squares of bread fried in
fat; they are usually served with pea.
bean and crcamed soups. Small
pieces and small slices of stale bread
may be used for stufIing, for griddle
cakes, bread omelet and buildings.
"Moisten with lemon Juice enough
stale cake to cover the bottom Of
glass dish holding a quart. Make
soft custard by scalding two cups Of
milk and pouring in slowly upon it
two beaten egg yOlks, mixed with
three tablespoons Of sugar. one tea
spoon Of butter and little salt. Cook
in double boiler until thicl<cned |
Strain and when partly coon add one
half teaspoon Of vanilla and pour |
over the cake. When ready 20 serve !
beat the whites to a stif frotn, add |
ing one tablespoon Of sugar and a I
little lemon Juice while beating. Drop !
lightly. by spoonfuls. on top Of the |
custurd and put a few bits Of Jelly on |
the meringue.
mo sour milk or crea should he |
wasted. Put in AN eartheu or glass
Jar. little by little until you have half |
a cup or a cupful. As soon as il |
thickens use 1t for cottage cheese. |
griddle cakes biscuits. cornbread or |
Sour cream may also be |
used for filling the cake.
ANY fresh fruit that has become |
soft should he cooked AT once with a |
little sugar added to make sauce.
or 1t can be made into jelly. Any |
left over canned fruit can be rubbed |
through a sieve and used for sauce. |
1t may be put into ice cream or
moulded into cornstarch or rice mix |
ture.
apple parings and cores should he !
stewed into pulp and then strained. |
This will make jelly which spread !
on apple tart will greatly improve II. |
1t also can be used for flavoring tap |
ioca pudding Orange and lemon peel |
may be used for fiavoring sauces and |
stewed fruits. They can be dried and /
kept in "A glass covered Jar and used .
when necessary.
Clarity all beef fat and drlppings,
the grease which arises ON soup stock /
and the fat from poultry. Keep 1t in /
a clean jar or tin pail for frying. Fat /
from fried bacon is excellent for /,
browning and seasoning. Equal parts ;
Of chicken fat. flank suet and butter |
make an excellent shortening for |
biscuits, mullins and pastry.
Marrow from beef bones is excel 7
lent for shortening. II also makes "A |
tasty luncheon dish served on toast. |
When marrow is not wanted in the /
soup it can be served on crisp crack /
ers for lunch. Scrapc marrow bones. .
wash them well and cover top and ?
bottom with paste made of -four and .
water. Tie in clean Chccsccloth and .
boil for three-quartcrs of an hour /
Remove cloth and paste, take marrow /
out from bones and season highly"