Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1917-01-02
HOUSEHOLD HINTS
When Saving Is Extravaganza

A FRENCHWOAIAN once said of an
n American housewife:
she throws into the garbage pail more
than her husband can shovel in at the
front door"
The Frenchwoman, as every one knows. is
marvelousl| thrifty, even in times of peace.
She can corcoct out OF n few left-overs
th7t the American husband could not be
hynotized into consuming dish thar
looks appetizing enough for banquet. She
has trained the French husband into n
liking for the 'ragout." the stew, the cro-
quette, the made dish that she prepares
with such sldllful hands
There Is no doubt that through lack of
information or experience a great deal Is
wasted in many homes. But there is an
other Kind of waste that is just as much
10 be avoided, and that is the waste that
comes from a desire to he economical!
have before me an old recipe book which
purports to be a guide TO the inexperienced
young housewife II urges her to he eco
nomical of the "eft-overs." She is NOT
to throw away anything, Leftover boiled
potatoes can be served as creamed pota-
toes the following day; If the creameCk pota-
toes, too, are left over I'm part, they can
De beaten up with eggs and little cream
and make delicious puffs Add mushrooms
10 the leftover bits of chicken and it be-
comes a royal dish, and so on.
now there is no use disgusting the fact
that there are many kinds of left-overs
tiat cannot be made to taste the same
atter having been served at one days
meals Warming up OF any kind accentu-
stes' even II only to a mild degree, their
Iett-oYerness. II is not the best kind Of
economy TO add to such dishes any costly
ingredients that increase the size of the
over favor.
In other words II is "extravagant econ
oIny TO add costly food ingredlents-like
esss or cream or mushrooms-to disguise
leIt-over, or to increase it's bulk so that II
Sulncient for one meal Such foods can
se, hlaue TO serve as meal by them
selves For example, the same number OF
sess that are needed to help out" a left
over can be creamed on toast, casseroled,
served with rice ring, etc, so as TO make
q meal that does not contain any leftover
To preserve the economy OF the left
UFer Is worth while only TO combine
u with Inexpensive ingredients. For ex-
simple. new sauce that is not expensive
Wll dress up the leftover In presentable
,,iItss 'l1lhg shape. There are many sauces
win an economical basls-white sauce to-
ls nato sauce and curry sauce fof instance
"hich are excellent for leftover vegetables
ana meats that are minced.
. lheh there is the bread Crumb" founda-
a.oH lot the leftover, which Is not costly
80 Is lustihable combination For ex-
ample, there IS a dish made OF leftover
essplant, which, like most vegetables, makes
a most perplexing leftover that is really
improved by an Inexpensive morning
stesl treatment with bread crumbs. The
remnants OF eggplant are chopped some
Hhet eoarsely and placed in a casserole
p alternate layers with buttered cracker
u bread crumbs The top layer Is Of bread
steillps and then the dish Is moistened with
,ulle ana Drowned in a hot oven II tastes
- much like casseroled oysters, and as
S-A pe seen from the ingredients Is a very
ANS - snsiYe though fairly substantial dish
ssteh your leftover recipes lest they
f your economies eNtravagantt
tc0ryrlsht.l