Springville Herald | 1950-03-09 | Page 12 | "Easy does it"

grf)f)OE wmX IT" pjgc BY. .... HELEN HALE , By HELEN HALE If your food budget is leaking, 'you can stop it by using the following fol-lowing tips: cutter leit on Duner piaies may be used for cooking purposes in white sauce, gravy, vegetables and frying. Use leftover meat or meat juices or gravy or vegetable juices left from cooking vegetables in stews, meat pies, hash, soups and gravies. grav-ies. These flavorful juices add more flavor than just plain water and give nourishment too! Leftover garnishes of parsley, celery tops and watercress may RECIPE OF THE WEEK Apple Griddle Cakes (Makes 12 3-inch cakes). 2 cups sifted flour 3 teaspoons baking powder 1 teaspoon salt 1 tablespoon sugar 1 egg 1 cups milk 2 tablespoons melted shortening short-ening 1 cup finely chopped apples Sift together flour, baking powder, salt and sugar. Beat egg lightly and add milk and shortening. Stir into flour mixture, mix-ture, beating until smooth. Add apples and mix well. Bake on a hot griddle, turning once. be "revived" by washing under the cold water faucet and used a second time. Cut-up celery tops may be used to flavor roasts, meats and stews or bread stuffings. Or, combine them with cut celery, cook until soft and use a strainer. Use as a basis for cream of celery soup. Mince leftover parsley and use for seasoning stews, meat pies, salads, sandwiches and vegetable dishes. Leftover watercress may be minced and used as a garnish for soups, in salads or sandwiches. A few pieces of leftover fruit make an excellent garnish around meats or puddings. Juices from canned fruits may be combined with other juices to use as a beverage or as the liquid in gelatin puddings, fruit cobblers, sauces for cornstarch puddings, oi for basting meats, for sherbeb and for tapioca puddings.