The Rice belt journal. (Welsh, Calcasieu Parish, La.) 1900-19??, 1918-03-08
DOMESTIC SCIENCE PUPIL
GIVES VALUABLE ADVICE

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Tells Of Recipes and What Can Be
Done With "Left-0Yers."
How to make use OF "left overs" and
save food material, fuel and labor at
the same time. Numerous palatable
combinations of two or more food ma
terialS which can be prepared by the
housewife with but little trouble in
themselves will supply the major part
of Well.chosen meal. Such COmblna.
tons should be used very frequently
to simplify and make more economical
the serving of a rational diet for the
family, combining left overs" into a
palatable dish, for example, effects a
considerable saving in material, in fuel,
and in the labor of preparing meals
and cooking utensils and dishes, Good
use thus is made of food which might
otherwise be wasted when one dish is
prepared, cooked, and handled instead
OF several.
The character of any one of the daily
meals should be determined by that OF
the other meals that are served. A
light breakfast and light supper OF
luncheon, for instance, usually make
desirable a heavier dinner. In some
families the preference may be Tor a
hearty breakfast and dinner and very
light supper, and so on through con-
siderable range of individual tastes. II
the meal is to be light one, the COM
bination dish, together with the bread
and butter which usually accompany
American meals, may be all that IS
wished. If the combination dish forms
the central part of hearter meal, it is
IN accordance with our usual food Gus.
toms to serve with it, in addition to
bread and butter, such foods as garden
vegetables, fruits (freSh or cooked,
and simple deserts. Good planning ne.
CeSsitateS in the principal meals OF the
day such variety as has been suggested
in order that all the varied nutritive
substances which the body requires
may be supplied.
The following are some suggestions
for few of the many nutritious COM
bination dishes, which may be prepared
without too much trouble from staple
food materials and common left over"
and for other foods which can accom-.
pany them to make a we'll rounded
meal. Every hOuSekeepeP Of course,
will have a special liking for certain
dishes and combinations.
SOME TYPICAL COMBINATION
DISHES.
Spaghetti or maearoni or rice cooked
with tomato, onion, or green pepper,
and cheese, or cheese sauce, served
with white. graham, OF whole wheat
bread. and butter, and stewed or sliced
fruit and simple cookies.
Boiled rice baked (scalloped) with
minced leftover meat, Clipped beef, or
canned fish, served with
Beet, dandelion, or other greens,
dressed with peanut, olive, Cottonseed,
or other table oil, with vinegar or
lemon juice enough to favor the dress.
ing, and wheat, corn, or rye bread and
honey.
Boiled rice scrambled with eggs,
served with
A SuCculent vegetable such aSstewed
tomatoes, canned corn, green peas, and
bread and butter, and nuts and raisinS
or other dried fruit.
Green peas and canned salmon with
white ii. e., thickened milky sauce
served with
Corn bread and syrup.
Cowpeas boiled with pork and com
bined with boiled rice, served with
Bread and butter,a freSho or rtewed
fruit, date sandwiches.
Beans baked with pork or bacon
served with
Boston brown bread and butter, ant
tart apple sauce and cookies.
Bean and cheese roast "a mixture Of
cooked beans, and cheese prepared and
seasoned like meat Loaf with tomato
or brown gravy, served with
Sweet potatoes, and bread and butter
and sliced orange and banana or other
fruit.
GOLDIE GOLDSMITH.
Eighth Grade Cooking and Nutrition
Class, Welsh High School.
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