Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-11-03
Special Care Should BE
Taken Not to TASTE
Small Bits of Food Good
for Next Day
BY MRS. NJ. A. WILSON
Ds N'hNOs ave - w 'b'D-'
CopyriOht, 1919. IN Mrs. ". 4. Tiis0h
Al RtDbts ResCfUcd.

to keep up the high cost of liv-
ing and how far are you willing to
economic in an effort to help cut
the cost that threatens to prevent
the housewife from supplying her
family with sufficient nourishment
to maintain life?
Prevent waste. Statistics show
sthat the average housewife wastes
from Is to 35 per cent of the food
sshe buys to maintain her family,
x either by careless methods in pre-
pairing and cooking the food or in
& serving it.
Food that is poorly cooked or that
is allowed to scorch or dry out in the
pan is wasted, for. while the hungry
family may take this food on their
plates, they only eat a portion of it
and leave the balance to be thrown
out
e Bread, the staff of life. is fre-
quently wasted in the average home.
AS it is only bit of bread it doesn't
matter. so throw it in the garbage
can; or the bread may be allowed
to lie in the bread box until it molds
and must then be thrown away.
This surely is a great waste, for il
this surplus is watched it can be
turned into many palatable dishes,
such as bread griddle cakes, mullins,
! omelet, etc, that may be easily pre-
pared for breakfast, while many
other attractive dishes that will ma
terially help to cut the high cost of
living will be keenly relished by the
family.
Do you leave small amounts of
butter on the plate, when you could
have taken spatula and scraped
this small bit into a ball and used it
for sandwiches or to spread on
bread for the hungry child? Do
you rinse the milk bottle with one
half cup of water and then use this
& for sauces and gravies and for
baking or to help in making the
breakfast cereals? What becomes
of the fat that accompanies the
meat; or the drippings? Do you
know how to clarity them so that
they may be used in making biscuits,
pastry, cookies or cakes? Or do
you purchase expensive shortening
to take its place?
When buying meats, do you insist
upon the butcher giving you all the
trimmings from the meat and bone
st5f the meat you have just pur-
chased? Do you pare the potatoes
carelessly or place them to cook in
cold water until soft and mushy, and
throw away the water in which they
were cooked?
Utilize the water in which vege-
tables are cooked. 1t contains valua-
:, bic food elements that the family
Sneed. Make stock from all bits of
meat trimmings as we'll as all left
over bones and vegetables that are
too small to serve alone.
If you have not started winter
garden do so at once. A small pack
age of parsley seed will furnish the
table with abundant garnishing for
the winter. Two or three small
boxes in the kitchen or dining room
windows will give flavoring.
Parsley, thyme and leek will elimi-
snate the purchasing of the weekly
bunch of potherbs.
Remove the cream from the top OF
the bottle of milk and use it for the
coffee. Grease the bottom Of the
saucepan in which you cook the
cereals to prevent them from stick
ing to the bottom of the kettle. Also
carefully scrape all leftover cereals
from the kettle and use in omelets
hashes and goulashes.
The loss from the lack of knowl
edge of how to control the oven whei
baking would bankrupt the baker i,
it were of the same proportions il
, his shop as in the kitchen of tn,
average household. Learn to regu
late for a hot, moderate and SLOW
oven, and then watch the food care
fully while baking. Use hot over
to brown roast meats and then re
duce heat to moderate temperature
after the meat is in the oven one
half hour.
Cream puffs, corn bread and bis
cults and cookies and popovers re
quire hot oven. Use moderat,
oven for cakes, bread mullins
scones, meat and oyster pies. AM
slow oven is best for custards
puddings, pastry and meat loafs
The purchase of an oven thermome
ter will save its cost in six months
Take time to learn the control o
the temperature before placing tn
food in the oven. A hot oven, 425 t
$50 degrees; moderate oven, $50 dc
grees; slow oven, 250 degrees Fab
renheit.
Grease and flour the cake pans bC
fore placing the cake in them. Lin
the pans with paper for fruit cake
or crumb cakes and then grease th
paper thoroughly. Use wei
cleansed paint brush for greasing I'll
pans.
Do not throw away sour mil
( whether it is fresh milk that II
milkman leaves you or the eval
a grated milk that has turned sour b.