table are excessively dear in certain seasons. It is very
improvident to buy such articles out of season. Rather
bring into use what is more readily procurable, by
varying the manner of cooking it, serving it up in differ-
ent styles. That is the variety that will give the most
satisfaction, and even if there is not so lavish an out-
lay, health and contentment will be certain to reward
the effort. The art of cookery is a high-sounding
phrase to some, and yet it means merely the exercise
of a little taste and judgment, the putting together of
what materials one has with good results.
Economy may at first be hard to learn, but it is
valuable. When the housewife acquires the habit of
making the best use of all she possesses, she will then
be economical without being stingy, liberal without
wasting, and will learn how to provide a frugal table
with frequent changes far more agreeable to the taste
than expensive ones, and a sameness in the articles
served.
HOW TO UTILIZE EYERYTHINQ. ;
The tendency to waste is more likely to occur in
small families where the mistress of the home is at a
loss to know what to do with the small portions left
over from various meals, than in large families where
the odds and ends can be used for next day's meals. In
large cities, the utilizing of such fragments is not so
grave a matter, for there are plenty of wandering
travelers who will accept them gladly; in smaller towns,
where the poor are fewer, the question is more serious.
The article most frequently wasted is bread, every
crumb of which should be saved. It can be converted
into toast or placed in the oven to dry. When dry it
can be grated coarsely and put into wide-mouthed
covered jars for puddings, stuffings, or thickening for
meat gravies. Other pieces not large enough for toast,
can be converted into griddle cakes. Then there is the
bread pudding, and if the children, or the older mem-
bers of the family, grow tired of the economical bread pudding with lemon
sauce, try the same in custard cups with raisins for fruit. Butter the
cups, fill, and then bake them, standing in a pan of hot water. Cover
ODDS AND
^ENDS
iVA S TE FULNESS. SO"
each one with a teaspoon of bright-colored jelly and to the family it will
no longer be a simple bread pudding, but a rich new dish, to be eaten
with cream✪ Bread Pudding with Lemon Sauce.
The bones of a roast can be cracked and put into the bean soup, giv-
ing it a nice flavor. Cold roast beef can be sliced thin and warmed over
in its own gravy for a breakfast or luncheon dish. Some turn it into hash,
but cold corned beef, after it has been sliced one or twice for tea, makes
the best hash. If you like, you can chop cold cabbage and cold beets that
have not been in vinegar, with the potatoes and meat, and a dish that any
one should enjoy will be the result. If you chance to have no cold vege-
tables, chop the corned beef very fine, fry and lay it over dry toast in a
platter, after first pouring a spoonful of boiling water upon the toast, to
moisten it.
Scraps of ham can be chopped, bread-crumbs added, a little butter
and some of the fat; then make layers of ham and bread, set it in the
oven, and you have escalloped ham✪ Escalloped Ham.
Page 39 · 2 recipe records on this page
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
table are excessively dear in certain seasons. It is very improvident to buy such articles out of season. Rather bring into use what is more readily procurable, by varying the manner of cooking it, serving it up in different styles. That is the variety that will give the most satisfaction, and even if there is not so lavish an outlay, health and contentment will be certain to reward the effort. The art of cookery is a high-sounding phrase to some, and yet it means merely the exercise of a little taste and judgment, the putting together of what materials one has with good results.
Economy may at first be hard to learn, but it is valuable. When the housewife acquires the habit of making the best use of all she possesses, she will then be economical without being stingy, liberal without wasting, and will learn how to provide a frugal table with frequent changes far more agreeable to the taste than expensive ones, and a sameness in the articles served.
HOW TO UTILIZE EVERYTHING. ;
The tendency to waste is more likely to occur in small families where the mistress of the home is at a loss to know what to do with the small portions left over from various meals, than in large families where the odds and ends can be used for next day's meals. In large cities, the utilizing of such fragments is not so grave a matter, for there are plenty of wandering travelers who will accept them gladly; in smaller towns, where the poor are fewer, the question is more serious. The article most frequently wasted is bread, every crumb of which should be saved. It can be converted into toast or placed in the oven to dry. When dry it can be grated coarsely and put into wide-mouthed covered jars for puddings, stuffings, or thickening for meat gravies. Other pieces not large enough for toast, can be converted into griddle cakes. Then there is the bread pudding, and if the children, or the older members of the family, grow tired of the economical bread pudding with lemon sauce, try the same in custard cups with raisins for fruit. Butter the cups, fill, and then bake them, standing in a pan of hot water. Cover
ODDS AND
^ENDS
iVA S TE FULNESS. SO"
each one with a teaspoon of bright-colored jelly and to the family it will no longer be a simple bread pudding, but a rich new dish, to be eaten with cream.
The bones of a roast can be cracked and put into the bean soup, giving it a nice flavor. Cold roast beef can be sliced thin and warmed over in its own gravy for a breakfast or luncheon dish. Some turn it into hash, but cold corned beef, after it has been sliced one or twice for tea, makes the best hash. If you like, you can chop cold cabbage and cold beets that have not been in vinegar, with the potatoes and meat, and a dish that any one should enjoy will be the result. If you chance to have no cold vegetables, chop the corned beef very fine, fry and lay it over dry toast in a platter, after first pouring a spoonful of boiling water upon the toast, to moisten it.
Scraps of ham can be chopped, bread-crumbs added, a little butter and some of the fat; then make layers of ham and bread, set it in the oven, and you have escalloped ham.
Records on this page
Bread Pudding with Lemon SauceEscalloped Ham