The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1917-08-01
HOUSEHOLD HINTS
Appetizing Dishes from Leftover


Do not throw out one bit of food
unless it is actually spoiled. Acquire
the habit of scraping dishes clean.
The bits thus saved can be used the
next day or so in appetizing lunch
dishes, especially in a small family.
Croquettes-Save small portions of
rice, noodles, potatoes, toast, bread
crumbs, scrapings from gravy bowls;
any one of these or several put to-
gether may be mixed with cracker or
bread crumbs, with little egg or
meat if desired, and fried as cro-
quotes.
After serving a cooked cereal, put
the dish to soak in warm water. Later
pour out the water and scrape out
the 1oosened cereal. This may also
be used in croquette combinations.
Dressing-Scrape the crumbs from
cake or cookie tins. These may be
used advantageously in a dressing
that has raisins or nuts as a part of
it's filling. Any of the scraps men
toned above may also be used in
dressing.
Soups-Save the bottom tough ends
of asparagus. Boil up for soup stock.
Celery stubs and onion tops may also
be used for soups. Use the brown or
withered stalks of celery and the
leaves In the same way. Scrub pota-
toes with brush before pairing Boil
up the parings in the water that the
potatoes have cooked in; remove the
Feelings OF, rub thru a strainer and
add other vegetables to make the
soup.
Often bits of leftover food may be
utilized in making a cream gravy
to serve on crackers.
Table ReIish-Do not throw out
canned fruit that is partly moldy. Re
move the part that is badly spoiled;
boil up the rest with added sugar and
spices until it thickens enough for
L, he, nc
relish.
Coffee-If a percolator is used, it
is unnecessary to make fresh coffee
every meal; remove the grounds, add
more water and very little more
coffee and .'perk'' again.
The Table.
Roast Mutton, English Sty1e-Sea-
son the roast of mutton with salt and
pepper, put in baking pan, pour over
it, say, one-half or three-fourths cup
of boiling water. Roast till over half
done. Mix one tablespoon flour with
one-haIf glass currant jelly or apple
currant jelly till it forms a smooth
paste Spread this over your roast
like butter on bread. The roast
should be basted often till done. The
paste will be golden brown when done
right. Serve the dressing with meat.
Scrambled Eggs With Bacon-Cut
four slices of bacon into dice, put in
skillet; while frying. beat two table
spoons flour with a little water to a
smooth paste. Break into this paste
| four eggs; beat; into that stir two cups
milk, pour over bacon and grease.
| While cooking fold in carefully with
a spoon. Will serve four.
Near Meat.-Crumb four slices of
toasted dry bakers bread. Beat one
egg. add one cup sweet milk, three
! tablespoons peanut butter; season
with salt and pepper. mix with crumbs
and fry in butter. This is very nice
IN place of meat.
! Strawberry Cake.-One cup sugar.
two cups flour. one-half cup butter
Cor butter and 1ard1, two eggs, one
cup canned strawberries, one teaspoon
/ +. stroke measure) soda stirred into
berries, one-half teaspoon baking
powder in the flour (well Sifted)
This batter will be thin, but don't add
any more flour. Bake in two LAYERS
| and put together with your fs.vorite
icing.