The broad ax. [volume] (Salt Lake City, Utah) 1895-19??, 1917-08-25

An Expert Tells Us How to Conserve
Odd Ends Instead of Enriehing the
Garbage Pail.with LeftoVers-A Role
For the Tail End" of Steaks.
In these days when thrift is the
housewives national slogan it is well
to consider methods which will enable
the last fragments to be utilized.
In many homes a leftover is an &C.
cident, but the better way is to make
a planned over" which shall be put to
really. wider use. For instance, when
buying a steak with a tail end have
this end chopped by the butcher. But
do not stop there. Buy at the same
time enough chuck or lower round
steak to make enough Of the meat so
that when all chopped together there
will be enough for second meal two
days later, whereas the small tail alone
would not have been enough.
In cooking rice for luncheon cook
enough more so that there will be suft1-
cient for rice cakes for breakfast, not
merely a small saucerful with which
hardly anything can be done. Similar
" with many other foods, which by
cooking about one-third more the first
time will prove sufficient for second
meal, rather than have left such
small portion that 1t will likely be
thrown out and considered not worth
saving.
In cooking vegetables 1t Is easy to
cook at one time double portion, to be
divided into two days use. For in
stance, carrots or spinach or asparagus
can be cooked with one using Of fuel,
then used one day hot, one day cold.
The water must be saved in which it
was cooked. This, when combined with
cream, will make a delicious cream
soup for luncheon Of the third day. 1t
is In the water Of the vegetables that
the most valuable mineral salts are to
be found, so that by saving them we
are also saving food values.
In making pie crust make sufficient
extra to have for tarts or small cheese
crackers by adding old grated cheese
to the paste before it is cooked. In pre-
pairing any kind of cornstarch or tapi-
oca pudding make it in small molds
instead, Of in a large one. The small
molds will serve just one person, and
there is likely to be little waste, where
If large mold Is used the portions will
not come out even, and there Is likely
to be waste.
Everywhere that the double cook
ing" can be given and fuel thus saved
there is economy. Very many families
cook separate meat, potatoes and vege-
tables over separate burners every day,
when by the double cooking they could
not only save time, but fuel and ma
terial, If more were cooked at once and
the remainder Of the dish made a
planned over" instead Of a left over.
In cooking cereal there Is always q
little left over, which in many homes Is
thrown out or put on a saucer, expect
ing to be warmed, but which never Is
Why not, instead, cook more and then
pour the excess into muffin rings
where 1t can be made into cakes to fry
for lunch or next days breakfast? Oh
enough can be saved to form the basis
Of griddelcakes, mullins and similal
dishes.
If fish is used buy enough so that the
second amount can be made into cakes
or scalloped forms, etc. The bones anC
waste can be used in a soup, which, Il
well seasoned and strained and com
bined with rice, will conserve the mos
nourishing values Of the fish.
All IThpN Mn0E1