The evening herald. (Klamath Falls, Or.) 1906-1942, 1921-09-22
DOMESTIC SCIENCE DEPARTMENT
Conducted by
Mrs. Belle De Graf
"Left OUers" Grave Problem, in Average House
hold, But Puzzle Really Easily Solved
Domestic Science Director Spcrry Flour Co.

WOuIu not W. an stOhOHhyp ps tnc
other ingredients needed are too ex-
pensive merely to use up left-overs of
bread. .......
Small portions of cooked or raw
tomatoes may make savory sauces.
Sour milk should never be wasted.
II can always bc substituted for
fresh milk in flour mixtures, using
one-half toaspoonful of soda to each
cupful Of sour milk, emitting the
baking powder; or the sour milk
can be made into cottage cheese.
All pieces Of beef or chicken fat
shoud be cut fine and carefully rem
dered to be used for frying Fat left
from frying bacon or ham should be
saved, but kept in a sepaate jar, as
the smoked flavor Is not desirable
for all frying.
Left-overs OF fruit may be combin-
cd and used for salads or for dessert.
Stale cake may be served for pud-
ding, with the addition OF a custard
or chocolate pudding sauce; or the
cake may be cut In finger lengths
and used for charlottes or charlotte
russo. .s.
The greatest care should be given
left-overs, 10 that they will be in
proper condition to use later. Jelly
glasses with covers are convenient
for small portions Of vegetables or
fruit.
The use OF left-overs IL unlimited
and while such cookery requires
both consideration and time. the re.
suits will amply repay for the addi.
tional labor. ....
CustArd Bread Pudding
One thick slice dry bread; two
cups scalded milk; one-haf cup sug.
ar; two egg yolks; one egg; one-hali
cup cocoanut: one teaspoon vanilla
Soak the bread in cold water III.
teen minutes, then press dry. Beat
the egg and yolks slightly, add sugar
scaldcd milk. bread, cocoanut and
vanilla. Pour into a baking dish and
place In a pan OF hot water; set In q
moderate oven and bake until center
Is firm. When cool spread the toT
with jam or jelly and cover with Q
meringue made OF two egg white,
beaten until stiff, then add gradual
ly, constantly beating, two table
spoons OF sugar. then fold In tive
more tablespoons OF sugar. Place OF
the top crate OF moderate over
and bake eight minutes.
Surprise Charlotte Russo
Line individual or large dish will
lady fingers or thin slices OF spong,
cake. whip one cup of whipping
cream: add two tablespoons (leyell
of powdered sugar and one teaspoon
ful of vanilla. Line sides and bottom
OF cake-lined dish with whipped
cream, place cooked or fresh sweet
ened fruit in the center, then covel
with whipped cream. Sufficient 70,
three persons.
Meat or Fish Croquettcs
One cupful OF well-seasoned thicl
white sauce, ono cupful OF finel,
chopped meat or flaked fish. two
teaspoons onion Juice or grated on
ion. one egg beaten with one table
spoon OF water; dry bread crumbs.
For sauce use four level table
spoons OF butter or substitute melr
ed; add four tablespoons of flour
stir until smooth, return to fire ant
cook until frothy and add one cuI
OF cold milk. Stir constantly unit
very thick. then add meat or fish
seasonings and onion juice. Spread
on a platter and set aside to cool
Shape into balls or cone-shaped Gro
| quettes, roll in bread crumbs, ther
In egg, then In crumbs again. Fry In