ch_pic8TheUSEofLEFT-OVERS
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byDr. LAVINA BAXTER-HERZERDepartment of Pathology and Bacteriology,College of Medical Evangelists,Loma Linda, California
At the present time, when the conservation of food is such a vital question, the use of left-overs becomes a very important matter for consideration. The following are a few simple suggestions that may prove helpful.
First of all, we should plan, as far as possible, to avoid having much food left. One of the simplest means of accomplishing this is to serve fewer foods at a meal. Variety may be had at different meals.
By planning beforehand, we can serve such foods at one meal as will combine nicely when warmed the next day or the next meal.
For example: In all large hotels, when navy bean soup is served army style, carrots are always served in some way. In order to make the broth sufficiently rich, more beans are cooked than are served as soup. The next day,these, with the carrots, are put through a soup strainer, properly seasoned, and served as puree a la Crecy.
Again, when planning tomato rice soup, cook a little extra rice in the tomato broth. When serving the soup, use only what rice is necessary. The thick remainder is very good baked in some acceptable preparation the next day. A little grated onion or a chopped bell pepper may be used for seasoning, if desired.
A Housewife's Test
After meals, the first thing that should claim the housewife's attention is the food that remains uneaten. Just here is one of the tests of her ability to do her part in conserving her family food supply. It is quicker, perhaps, to scrape everything into the garbage pail; and it is said that at least twenty per cent of all foods brought into American kitchens is lost in this way. This loss either decreases the amount of food the family should have, or raises the cost of living that much.
If food is to be kept over, it should be put into dishes of proper size, and put in a cool place, away from the flies and the dust. The sooner these left-overs are used, the better, as they naturally deteriorate by standing.
In case of fresh fruit, it may be heated, if there is any doubt as to its keeping.
Apple peelings and cores make excellent jelly, as most of the pectin is found near the skin and the seeds. Care should be taken to wash the apples well before paring, and remove any wormy parts.
All butter scraps should be saved, and may be used for cooking. If the family is properly taught, however, there will be very little left on the plates.
Left-over bread may be used for toast, bread pudding, or pressed fruit pudding, if unbroken. The broken pieces and the crumbs may be dried and used for dressing, orbroken or rolled and served with milk instead of fresh bread.
Buns, muffins, and gems may be moistened and reheated. A loaf of very stale bread may be freshened in the same way.
Left-over vegetables may be reheated, and used for salad, or for flavoring soups, if put through a soup strainer.
Salads do not keep well; and for that reason, care should be taken not to prepare more than is likely to be eaten. If a little is left, it may be used for a pick-up lunch, perhaps. Small portions of dessert may be used in the same way.
Milk or cream that is left may be sterilized and put in a cool place.
Left-over grains may be used for making gruels, which are very good for lunch; or if only a small amount remains, it may be used for thickening soup. If there is a sufficient amount, steamed raisins or dates may be added, and then it may be put into molds to cool. This may be served with cream or some pudding sauce, making a simple dessert for either dinner or lunch. Cream of wheat, rolled wheat, farina, and Graham are especially nice served in this way.
Many housewives cook an extra amount of corn meal in order to have some left, as it is better warmed up than at the first. It is good mixed with croutons, rolled in corn flakes, browned, and served with jelly or maple sirup. To mix with rice or any nut food, season, form into patties, and serve with tomato sauce, is another method.
When warming potatoes, if the supply is scant, many persons add a slice of stale bread broken up.
The vegetable loaf given in Mr. Anderson's recipes may be varied, and any kind of beans or peas used tomake it. Served with a good gravy, it makes a substantial dish for dinner.
By using a choux paste, left-over rice, macaroni, spaghetti, any kind of beans, peas, or lentils may be made into patties or croquettes. They may be served with gravy or jelly, and their original form scarcely be recognized when they appear on the table next time.
To make the choux paste, take one and one half tablespoons of butter, dairy or vegetable, one tablespoon of chopped onion, and a pinch of sage. Put in a small saucepan, and stir over the fire a few minutes, but do not brown. Add three tablespoons of flour, and stir until it is thoroughly scalded. Then add one third cup of milk, and stir until smooth. Drop into this mixture the yolk of one egg, and stir until it is well cooked. It should be a thick, smooth paste when done. Part of this may be used one day, and the rest saved for another time.
As the housewife seeks to make use of all remnants of food, new possibilities will gradually open before her, and her efforts will become a real pleasure rather than a task.
Thecall is, therefore, to YOU to do your part; and in the doing, you will bind yourself to the whole army of women who are serving their country.—Dr. Anna Howard Shaw.
Thecall is, therefore, to YOU to do your part; and in the doing, you will bind yourself to the whole army of women who are serving their country.
—Dr. Anna Howard Shaw.