Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1920-02-15
ECON0NIzING ON FOOD
MANY LEFTOVERs FOUND
USEFUL BY HOUSEWIVES
Crusts or Hrcnd, Pieces OF Lemon and
foiks OF EtsRs Gun lie
Used.
by LoRETrO G. LYNCH.

Oh dear. icft-overs again for din
nor tonight" SO sighed Mr.. Tired
Husband as he slid into his chair at
the dining table and began to eat hash
again" Immediately his dcspalrinE
VIE began to explain once moro how
iifiicult 1t was TO make ends meet and
now very necessary ii was to use
ev cry least east BIZ Of leftover, ~,
housewife may serve Ieft-overs in so
attractive manner that the family
French cooks can serve us the most
ordinary foods SO attractiveiy that we
are prone to praise the food rather
SUPPOSE you have some cold roast
veal left over. Instead OF serving IL
cold sliced or rehcated in some gravy.
,ry serving It as Dreaded veal outlet.
SSllce inc meat into half-inch slices.
Trim them down until they have AN
hhe accept shape. Pip each slice into
ana Try in deep fat until golden brown.
Dram on soft paper and serve accom-
sauce.
spris of Green Useful.
Many left-ovcrs will be the more at
tractivc II garnished with a sprlg Of
y slice OF lemon sprinkled with finely
T mi pea, parsley or spicsy red paprik,
way or appetiZingncss.
II is not a difficult matter to keep
parsley growing in box or lower
, have a lemon or two on hand is never
amiss in the ordinary household.
a LEMONS ,b,, lend n Themselves to 80 man.
waste.
other varieties Of cold roasts may
be sliced. Dreaded and fried in sim
lar manner.
Often a small family expecting com
nany who do not arrive find possibly
RI CT Let .
tn!S Is reheated, IL usually loses flavor
and hardcns TO an undesirable degree.
n si instGad S Of mak'ng l hs5h Of T., Try
pee Cut the meat into inch cubes
iut !; into a cookpot with a sliced
onion. deed carrot and Il cuptul OF
potatoes Gu; into quartcr-inch slices
Cover with water and simmer slowly
ii9r about twenty minntes. Then
level tablespoons OF nour mixed with
half cup OF cold water place a sim
pc r 1%s, , oyer The Tor; hrqsh oye,
oven until the crust is golden
brown.
LEFTOVER Chicken Used.
leftover chicken or other cooked
meat may be made into pie.
a'iractirc pits Of meat may be put
into he soup kettle. y few spoon fuls
INC s3Ll pot or having ocen r!nscd
with hot water 70 remove any dress
lHE. tncSc leftover vcEctib lei may be
invitingly heaped on leaves of cool
green lettuce. dressed with oil and
yinsar and chilled to serve as a
Maccdoinc salad
Leftover sof, boiled eEas may he
boiled until hard and sliced. Served
with Mayonnaise. they make delicious
n!iinG;s Tor san'! w!ciIcs rs, we'll as the
basis for dainty. nutritious salad.
Pudding from leftover Bread may
tie either a Nat failure or n bowling
success. Trim OF, the crusts from left
over bread. The crusts may be
crushed. siftcd and stored away
SOAK the crumbs Of tho bread in
enough milk to noistcn. For each
iuoo. cups OF bread allow two eggs and
half q cup OF sugar. Beat The GEE
yolks and stir into them tho sugar and
moistened crumbs Add onc-half tea
spoon OF extract or vanilla cor lemon
and pu, into a baking dish. Bake until
knife inserted :nto tho mixture
B.a, the whites OF the eggs to a
st:fi froth Bea, into them three
tablespoons, OF powdered sugar. IIea .
on the pudding and return il TO the
oven to- Just one minute To dciicately
brown the merinsuc. See If the folks
VIII not call for a second helping o.
this attractively served left over bread.