Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1917-11-15
LETTERS FROM THE PEOPLE
sussestions about the Use Of Left
Overs In Cooking.

Overs In Cooking.
In the food canvass week. several busy
mothers and inexperienced housekeepers
seemed DESTROYS Of complying with the
government ruling, but having had little
or no time or opportunity for reading,
they were troubled about the substitute
foods, and how to use left-overs, or just
what was expected in the way Of small
economies.
The following hints are intended to be
suggestive and helpful and are largely in
line with the instruction given In the gov
eminent bulletins. Many Of the bread and
other recipes can be furnished by the
writer II desired.
In the place Of meat on meatless days.
a casserole dinner Of vegetables and rice,
fish. salt or fresh, and tripe may be SUBJ
stituted.
The smallest size Of potatoes boiled. then
q can Of peas, beans, succotash or as
paraRus, seasoned with butter. pepper,
and salt with little rich milk or cream
gives q palatable dish. Beans baked or
stewed form the basis of q good meal.
The government urges people to keep
more hens, using them for meat and the
eggs help to vary the diet
Macaroni Is q nourishing dish and may
be varied by adding cheese, onion fried
in q bit Of ham, bacon or sausage fat, to-
matoes, peanut butter. green peppers
chopped. (the seeds removed) asparagus,
or oysters.
Rice may be served as breakfast ce-
real, a vegetable, or as q foundation for
croquettes, desserts. in pancakes, waf-
fies, batters and soups.
The government is urging diet largely
of grains, perishable vegetables and
fruits.
Potatoes can be served in a variety of
ways, creamed stuffed. scalloped in fish
balls, warmed with onions, or served as a
salad.
The housewife can now arrange to
raise or secure vegetables for canning
and drying, can salt down her dandelton
greens, make apple jelly, and apple but
ter from wind falls, and Feelings. and
! other appetizing relishes and conserves
\ from rhubarb, prunes. plums. dried
peaches. apricots, cranberries, oranges,
grape-fruits. and carrots. These in some
families serve to lessen the amount Of but
ter used.
| There are a great variety of pickle rel
ishes which utilize nearly every garden
vegetable.
| There are so many wholesome and near
| ly, II not wholly. wheatless breads, that
| no one need miss white bread In many
cases health would be improved by SUBJ
stituting bran bread, bran rolls, graham,
oatmeal bread, and brown bread. The
latter toasted and served as creamed toast
| is delicious.
| White flour may be saved by using part
middlings. obtained at the milD buck
wheat, rye. barley. rice and Indian meal,
mashed potato. squash. cereal or stale
bread softened.
| Corn can be served as homny or fried
for breakfast. corn meal mush, also fried
mush and a variety Of corn cakes, In
dian pudding with apples or fruit. and
| some have even used Indian meal in pie
crust and doughnuts. In matters OF
small economy the government suggests
that all housewives guard against need.
less waste, as nearly every leftover car
be used to advantage by the expert cook
Bits Of potato. fish. macaroni. chicken
celery, apples. cabbage. tomatoes. aspar.
agus, string beans. beets. cauliflower ant
fruits can be served as salads, and some
Of these for variety may be moulded ir
jello.
Most women throw away water in which
potatoes have been boiled. which con
tains valuable mineral salts. The bulle
tins tell US that bread and cake made
with this water are lighter. This watel
may also be used as basis for a pala'
table soup by adding vegetables and milk
Spaghetti and macaroni are improved
by cooking In water in which turnip OF
cabbage have been boiled.
Vegetable soup may be thickened with
stale bread crumbs. may also be used ir
scalloped dishes. croquettes, stuffings fol
meats. buildings. etc.
Stale bread softened. or a bit Of cream
toast mashed and added to an omelet
improves 1t.
Leftover beans, made soft, mashed ant
treated with salad dressing can be form
ed into croquettes. rolled in crumbs ant
fried. The beans can also be used in 6
nutritious SOUP with or without onior
flavor.
Bits Of fried or scrambled egg can bt
chopped and combined with chopped veg
etables and softened bread, seasoned ant
formed into croquettes.
Leftover cereals may be utilized II
milk or stock soups, favored with oniol
or celery salt.
Any housekeeper can have a supply o
these fiavors with very little trouble
Celery leaves can be dried and sifteC
ready for use and kept In a tight can OF
bottle.
An onion can be put through a foot
chopper. a half cup of salt added. ant
dried. then again ground and sifted.
Green peppers. with the seeds removed
may be ground and dried for use.
The government bulletins tell us bee
l.drippings (rendered in double boiler
may be used for pie crust. gingerbread
cookies and drop cakes. while bacon
ham and sausage fat may be utilized IL
spice cakes, and macaroni dishes. Chick
en- fat is considered by some cooks su
perior to butter for cakes. Melted ice
cream can be used in cakes, cookies ant
some varieties of buildings. the amount
Of sugar and butter should be lesseneO
Bits Of leftover brown bread may be
put through meat cutter and served as
a breakfast cereal.
!, Leftover coffee with gelatine added
gives a nice coffee jelly.
One way to save flour is to lessen the
number OF pies and serve buildings.
There Is a great variety from which te
choose, tho steamed graham puddings
rice, tapioca, with or without fruit, GUS
tard, chocolate, corn starch, gelatine. OF
jello.
Should some woman exolaim- But oul
family don't like warmed over dishes and
,, substitutes" we reply. This may be per-
fectly true under normal conditions. but
we must remember that the soldier boys
! who have gone at the call OF their coun'
try-your substitutes and mine-may no,
like everything they may be compelled
to undergo"
Shall we who remain In our comfortable
homes know no sacrifice. and especially
let our boys and the allies 60 hungry be-
cause Of our waste and lack OF self
denial?
Let's make It q glad game.
|