| OCR Text |
Show 1... T I 'I. 1 '.MM Hlte KitcKen Cabinet , 1I7. Wnlti i Nawiwr L'nloa ) Oh! man I n'r contnuted with hli lot, th ( My: In lummer'a ht w long for March. In wlnur tlm for May. LEFTOVERS AND ECONOMY She thnt Is careless with little will be wasteful with much. Good whole- nine riKxis if 1 1 over from a meal tihotild be carefully care-fully handled. The thrifty housewife house-wife of today considers con-siders It a mark of good manuee- to say thnt "Nothing In my liouue-hold liouue-hold Is wasted." All food coming from outside sources should be taken care of without delay. de-lay. Meat should be removed at once from the wrapper and put on plates In the Ice chest Milk and cream should not be left standing on the porch, but should be put Into the refrigerator re-frigerator at once. Meat tightly wrapped or covered, preventing a free circulation of air, encourages spoilage. Fruit should be removed at once from bags and boxes, placed In shallow shal-low pans In the Ice chest Berrlea left In deep dishes piled high will crush and spoil much quicker than In shallow dishes. Butter and lard should be kept In suitable receptacles. Butter In jars should be covered with a white cheesecloth cheese-cloth wrung from cold salt water. A systemutlc method of procedure should be used In the clearing sway of a meal. All bits of bread, crusts and crumbs of crackers should be placed at once In a can which may be tightly covered and kept for this purpose. These pieces when dried mny be reduced re-duced to crumbs, then they are ready for breading and for various dishes using crumbs. - The fresher portions of bread may be used for puddings, dressings, the base of eludings and many other dishes. Bread Is too valuable a food to be wasted. ' ' A small cup or bowl should be used for tlie waste bits of butter. These are used for seasoning and for buttered but-tered toast Using stale cake In puddings may be carried out endlessly. . Salads may be made, and most appetizing ones, from small amounts of fruit and vegetables. vege-tables. Omelets uiay be given flavor and food value by the addition of chopped meats, nuts, vegetables or Jelly before they are folded. All bits of leftover meats, bones, gristle which cannot be otherwise used, should go 'Into the soup kettle. Gravies and vegetublvs add to the soup flavor and should be added. It Is well to remember, however, thnt vegetables will quickly spoil the broth If allowed to stand, so such soup should be served the same day, In warm weather. Suggestive Ideas. Three square feet of garden will supply a small family with nice salad . lettuce all summer. Head lettuce takes more room but It Is well worth the time and trouble It takes. A row or two of peas will keep one supplied with fresh peas, If planted plant-ed every two weeks until the frosts of fnll. When cooking ' new green peas, add a tea- spooniui oi Bugar 10 them. (Some like a small bunch of mint cooked with the peas. This la especially good when serving lamb chops. ' Gum camphor In the silver phest will keep it from tarnishing. Don't forget when poisoned with poison ivy to crush fresh catnip leaves and bind over the spots Infected. A little paraffin rubbed over the kitchen range while it U still warm will keep .it shiny and good looking. When leaving the house for a few weeks this Is a good thing to do to keep It from rusting. Save all scraps of paraffin to use for auch purposes. Muriatic acid (very poisonous) will remove rust and other stains from porcelain tubs and toilets. Use care to rinse well as soon as the stain Is removed, otherwise It will eat Into the enamel. The spatula or wide limber knife Is Indesensable In scraping out cooking dishes, doing away with the old-fashioned and not to be recommended, forefinger. fore-finger. The finger nails, with the best of care, harbor countless bacteria. Care of the food Is not being overfussy; we all like to feel that the' food we eat has been neatly prepared. Less butter will be used on griddle cakes If some Is added to the hot sirup to be used on rakes. Some mothers think that both butter and elmp on cakes Is wasteful, but If one likes It better, that. Is the best way to decide the question. Economy la a great game and the ofteuer It Is played the more enjoyment enjoy-ment Is gained by using oue's mind on this Important matter. When cooking on a rslny or damp day remember that water boils out much quicker as the air being full of moisture soaks it up rapidly. Old stocking legs make fine dusters and are especially good for the kitchen stove. |
