Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-09-14
BY MRS. NJ. A. WILSON

t6spvvsoht, 1920. bv Mrs. NJ. A. wilson. All
k|F riohts reserved.
0yHE Department Of Agriculture lists
y Ave principal causes for the " ,OOO.-
90 worth of food that is wasted yearly
b this country.
III Purchasing food and allowing it
tp spoil in the home.
yF2. Waste by careless pairing ana
trimming. ..,.
mining the food. -.
"a. The garbage pail habit.
t16 Permitting the family to take upon
the,r n,ates more food than they can
at and thus leaving some to be was'eu'
DO Won know that when making
mresl. II YOU will rub the bottom OF the
ckresI kettle with shortening. ana thei,
rfoceed to make the cereal the cooke1
krear will not stick to the potion vi
fhe kettle? This is also true when you
epok macaroni, rice or corn mush OF
make cocoa.
Do not throw away the leftover
Il, eskfast cereal; Just add IL TO the
soup or in the batter Of mufhns, grlduls
~skes or wafies and note the improved
favor.
y n milk sours. do not throw it away
n NAV be slowly heated, until oiooG
warm about 100 degrees Fahr., ana
then poured into sieve or straiher:
which has been lined with piece OF
Sheesecloth. and thus make cottage
cl,eese, which can be utilized for unch-
epns. for sandwiches or as an appe''"er
fbr dinner.
X Do YOU pick the meat from the bones
which you use for making soup! ms
meat can be made into eminceS: meat
1oayes, souffies or hashes and left over
cereals may be added to increase the
amount.
Perhaps the largest waste in the
Average home today is in fats ana
bread, Pieces of suet and other fats are
thrown into the garbage pail and the
housewife must continually purchase
Shortening to use.
Ham, pork and bacon fat can be
utilized for frying and for meat pas
tries: Il imparts a delicious flavor to
the foods it is also delicious in ginger
bread, spice cake and cookies. Lamb
and mutton fat may be rendered and
then combined with two parts of beef
suet or ham fat and used for frying,
Beef suet and drippings may be
used for pastry, cakes and deep fat
frying or when finely chopped for max
Ing DuuulDKS. ne ldl lhul 10 nv i'hbN
available for cooking purposes may be
sayed until there is about six pounds.
then purchase can of lye and simply
follow the direction for making soap.
You will be surprised at the amount
YOU will have. il you drain into can
every bit of cooking fat and this in
cludes the fat from the broilcr pan.
Utilizing the firPlcsS cooker to its
fullest capacity will mean a saving in
fsiel. ...
4 Cool mornings give warning to the
that it is time to increase
the heat and energy foods. or. in Other
words, restore the hot cooked morning
cereal with milk or cream. Eggs will
be- quite expensive. so plan to arrange
to have other palatable foods. such aS
cereal and meat, cereal and nut sau-
ages. as well as hot cakes, for the
morning meal.
How to make cereal and meat sau.
ages. Purchase two pounds OF soup
bones and have the butcher crack the
bones well. Place in soup kettle and
sdd:
Fosr pints of poter,
X One cup of finely chopped onions,
Bring to a boil and place on the
simmering burner and cook for two
NOuTS. teHONe lUt DOuto anu plCh
every bit of meat from them. Put the
meat through the food chopper. Re
turn to the stock and boil until re-
duced to two pints. Now add:
3 T.oo teaspoons Of salt,
Z One-hdlf teaspoon Of pepper.
One halt teaspoon Of poultry season.
is0,
81 One cup Of oatmeal.
One CUP of cornmedI,
! One half cup Of -four.
Beat to mix and then cook slowly
until thick like mush. This means
when it will hold the spoon up straight.
Pour into loaf shaped pans that have
been rinsed in cold water. Let cool
and then part may be cut in slices and
dipped in -four ana fried like scrapple.
The balance may be made into sau.
sages and then roll in -four and Drowned
IN hot fat. Serve with brown gravy.