Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-05-19
MRS. WILSON'S RECIPES
FOR USING LEFTOVERS
Some Secrets OF French Housewives Success in PrepW
ing Seasoning Are Reuealed-Appetising Wdys OF
Utilizing Odd Bits of Fish and Meat
By MRS. NJ. A. WILSON


HOW to utilize and serve leftover
= = food so there will be no actual
waste has perplexed many young
housewives, and as one woman writes
me: 81 try to keep down the left
overs, but every once in so often they
just rise up and conquer me-"
Every housewife knows that. no
matter how carefully she plans, there
lis sure to be a small quantity of left
over meat, gravy or vegetables. And
4 Just what to do with them is almost
daily problem. Two essentials are
necessary to successfully utilize left
overs. First, good seasoning; sec
ond, attractive appearance.
The French excel in serving left
overs because they so thoroughly un-
derstand the art of favoring and sea-
soning. The French housewife knows
very we'll that she may only have a
pot au feu to serve to the family.
but the family knows that the deli
cate, attractive manner in which the
food is put on the table would appeal
to the epicure, though the table is
but plain ash top, secured to the
whiteness of the SHOWS.
French Seasonings
Each housewife prepares her own
seasonings from her garden. You
know, she grows them in the garden,
and as the leaves become abundant
she picks them each day, dries them
thoroughly and then places them in
separate containers. She prepares
the fagots of soup herbs and has
them ready for instant use.
How to Prepare Fagot of Soup
Herbs
Place in separate piles
One bunch Of parsley,
One-qudrter hccE,
TaCo branches of thyme,
One and oRe-hGf carrots, cW
lcngtha0ise,
One bag le0f.
Tie in punches and then dry thor
oIghly and place in fruit jar until
needed.
-. Garlic
Few American persons know of
the garlic but as rank, pungent
flavor. To the foreigner garlic is as
4 sweet tasting as the onion ana its
flavor delightful in food. Just that
dash that needs to give it zest. Sepa-
rate clump of garlic into cloves and
then peel and place in fruit jar.
Now bring one pint Of white wine
vinegar to the scalding point and
then pour it over the garlic. Place
on the cover and set in a warm place
for two days. Use this vinegar for
3 seasoning gravies and use the garlic,
cut into tiny bits the size of PIN
head, for flavoring.
For serving use individual ramekln
Z casseroles, baking shells, and thus
make for efficient and quick handling
of the food, in which the food itself
is presented in a most attractive
way.
A good blend Of seasoning is most
Important, so | am going to give you
q French housewives secret. Mmct
four medium sized onions very fine
then place in bowl and add
Sie tablespoons of salt,
Two teaspoons Of pdprika,
n. One-half teaspoon Of thyme,
One teaspoon of street mdJoram,
Oae-qudrter teaspoon OF sage,
Pinch of clores,
S.s Pinch of dllspice.
Rub together until thorough!
mixed and then put in a warm, dr.!
place for twenty-four hours. Pu
through fine sieve. Place in bot
tic and use one teaspoon of this mix
ture in place of salt.
The average housewife seldom
thinks of using such herbs a
sweet basil, sorrel, tarragon, lee
\ and chervil, yet they give deliciou
K f7avorinp to not only soups, steWs