The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-03-29
NINE RAILS FOR HASH,
THE BUDGETS FRIEND
Clever Use of Left-Oyers
Best Way of Combating
High Prices.
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SOUP bone for they are with us strong
err than ever. In the past the people
of this nation have been censored by
| those of other countries for their wan
ton waste of foodstuffs. but this is no
longer the case. The present shortage
of food and the consequent high prices
have made economy in the household
the paramount thing in domestic af-
fairs, and the leftover which for
merly filled the garbage can to over
| flowing, are now being rcincarnated
and served as tempcting dishes in
| themselves.
economy side of domestic science
training would require extensive train
ing in chemistry, physics. Latin and,
possibly astronomy on the part of the
student in order that the intricate
formulate and directions might be de-
ciphered. The head of the house would
be compelled to visit Il beanery while
waiting for the cook to figure out how
many calories of such and such should
be included in the evening meal. The
best authorities on the subject are to
be found among the coollbooks of long
ago which are for the most part based
upon the experiences of European
cooks or the housewives of the nations
early youth when Necessity was COM
PEELED to mother Invention and turn
the hambone into something edible for
the good of the family.
Too Much Food.
The abundance of produce from the
! farms and ranches of this country has
made the housewife careless and food
! sufficient for the up-keep of two
| families has often been thrown away
| by one Of moderate means.
White bread is the universal Ameri-
can food. In no other country is it
found on the tables of the rich and
poor. Every day tons Of this food are
thrown away when a little care would
permit it to serve it's maximum of eff
| ficicncy.
| The crusts of bread have been sub
| jccted TO a chemical process by brown
ing which make them the bese part of
the loaf. These can be saved, dried,
ground and used for foundations of
many dishes. The half slices should be
toasted and used up in tfHt way be-
fore they become dry, for crumbs made
| of the white, inner parts of the loaf
are not as highly favored as those
made from the crusts and heels.
Residue Fats.
Residue fats from the cooking of
meats and the preparation of soups
are often tossed into the drain with
out thought of their immense value
at the present time, with lard selling
at 25 cents per pound. The grease from
the top of soups and the drippipgs
from meat can be utilized as The
foundations of gravies or for frying
other foods. The drippings from a
roast will give added flavor to fried
potatoes. Save the pieces of fat pork
and bacon grease, place in a pan, add
water and try-Out as you would lard.
The result will be clear white fat.
When some of this fat is Drowned
through use in frying other foods save
it and when sufficient quantity has
been collected, submit it to the same
process and it will be ready for use
again.
To Fool the Baker.
Bits of meat and bones can be al
ways used in making soups, hash,
| SouffleS and similar dishes. Leftover
fish portions can be crcamed and
Len I'D CT
or croustades Croustade is another
name for baking powder biscuit with
a sort of minced fish in the center. A
white sauce or gravy is added to re-
licve the dryncss. If the baker makes
one of his frequent mistakes of sending
you a stale loaf of bread on Saturday
night. fool him and please yourself by
saving off one end and digging out
the white part. Mix a part of these
crumbs with minced fish or meat,
cream the mess, pack it in the hollow
in the loaf and bake.
Save every part of the egg but the
air bubble. The shells can be used to
clarity the coffee in the mornings. Cold.
boiled eggs can be used in salads and
cTeIIllcu uledlS liSu. IL Sou Silouiu
get reckless and make an angelfood
cake, make a custard, lemon or cream
, pie and use thc yolks before they be-
come stale. If you don't want to make
} the pie when you do the cake, stir a
\ little cold water in with the yOlks
5 place in the refrigerator and they will
, stay fresh for several days.
Left. Over Vegetables Best.
~- OF all the foods on the table, left
over vegetables are probably the most
susceptible to re-serving. Boiled tur-
nips, carrots and peas can be mixed
together and cveamcd, making a very
: appetising dish. Boiled carrots, cab
l bage. beans and other vegetables OF
this kind can he used in beef stew with
e satisfactory results, while celery tips
and leaves can be used to flavor soup
a