The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1927-05-16
By DORA S. JENNER
Home-sEaker and
Authority ON
New England Cooking
with the
LEWIS HOTEL
TRAINING SCHOOL,

44sAA4NA1NU COAAOOA
NNHE high cost of food has sent
4 us hurrying and scurrying for
ways and means in which to save.
to get the most possible out of all
purchased.
Limited means in no way affects
skill in the preparation of food. The
object OF cooking is to draw out
the proper flavor Of each individual
ingredient used in preparation Of q
dish, and render it more easy Of
digestion.
Admirable navorings are given by
the little left-overs of vegetables
that too often find their way into
the garbage can.
Economical marketing does not
mean the purchase of inferior
articles at q cheap price. but a
small quantity Of the best materials
and then use them wisely. Small
quantity and no waste, and not a
piece too much" is good rule to
remember.
In roasts and steaks, however,
there will be, in spite of careful
buying, bits left over, that, IL
economically use may be converted
into palatable, slightly and whole
some dishes for the next days
lunch or even dinner.
1t il not necessary to purchas the
so-called tender cuts for stews,
Hamburg steak or soups; nor would
it be economy to purchase round
for broiling, or an old chicken for
roasting. Each Individual one has
its price and place.
Save for stock, every bone.
whether beef. mutton, poultry or
game, as we'll as the juices that are
left in the carving dishes on the
table, and the water in which
meats are boiled. Into this store
house-for a stock pot really is
such-win go tough ends from
roasts, bits taken from French
chops or carcass of game or poultry
left on the general carving plate.
With stock always on hand, de-
licious soups and sauces are pre-.
pared with little time and effort.
All made-over dishes are more
savory where stock is used instead
Of water.
Meats
Leftover meats may be used in
any number Of attractive ways,
some Of which are Hamburg steak.
brown stew, croquettes, minced on
toast, hash, curried meat pie, or
stuffing for peppers. tomatoes, etc.
Vegetables
Leftover baked potatoes may be
converted at once into stuffed po-
tatoes and put aside for rewarm-
ing. At the close of the meal, cut
the potatoes directly in halves,
scoop out the inside portion, mash
it fine and, add a little butter. salt,
pepper and sufficient milk to make
a light mixture, Stand this over
hot water and heat till smooth and
light. Put 1t back into the shells
and set in a cold place. When ready
to serve, brush the tops with beaten
egg and bake in a quick oven till
hot and a golden brown.
Peas, beans, carrots, beets or
cauliflower may be used in salads,
soups and stews. II used in salad,
marinate with French dressing for a
few hours before serving. The
vinegar left from sweet pickles will
give them a pleasing flavor.
Stalks Of celery left may be used
for soup, salad, or creamed celery.
Cereals
Hominy, wheatina, cream Of wheat,
or mush left from breakfast may be
served for luncheon as fried hominy,
fried mush, etc. These are delicious
if served with maple syrup. Left
over hominy also makes croquettes
that always bring a request for
more.
Rice may be mixed with q small
quantity of meat and used for
stuffing peppers or tomatoes. May
also be reheated and made into rice
pudding, or rice croquettes.
Cheese
wonder how many of us make
use of the shells of Edam, or pine
apple cheese? They are convenient.
attractive and useful. Here is what
you may do with them: After all
available cheese has been scouped
out, use them as a baking dish for
stewed spaghetti, macaroni or rice.
Break macaroni into small pieces
and boil in sailed water till tender.
Drain, add to it a cream sauce, pour
into the shell. and stand the shell
on a piece Of oiled paper in a bak-
ing pan. Bake in a moderate oven
Is or 20 minutes. Lift the shell
carefully, place on heated dish and
serve at once. There is just enough
cheese impaired by the toasting OF
this shell to give an agreeable flavor
to the macaroni. After the naca-
roni has been taken out, the shell
should be cleaned and put in a cold
place for the next time. If care is
taken one shell may be used for
three or four bakings.
Dry bits of cheese and ends left
should not be thrown away. They
may be grated, put into a Jar, and
set aside for various uses; such as,
served with lettuce; cheese souffle:
macaroni and cheese; or cheese bis
cult.
Desserts
Fruits left from desserts may be
used in salads, cocktails, fritters or
for making other kinds of desserts.
Cakes may be made into numerous
kinds of buildings by addition OF
various sauces.
There doesn't seem to be much use