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Show liSli LEFTOVERS IS REAL M0TIC DUTY OF HOUSEWIFE v ' J Using leftovers from meals for the next meal or the next day is as imperatively imper-atively a duty of loyal, patriotic Americanism, Amer-icanism, as enlisting to fight, or buying buy-ing bonds to aid the cause. It is one of the accompaniments of food conservation con-servation and this being food conser-1 vation week, some suggestions are not mapropos. Make meat do double duty, leave less in the garbago can, boil and bake more and fry less, eat more fruits and vegetables. Dut above all, do not get the idea that the government is asking ask-ing you to eat less, to starve yourself, but merely substituto equally nutritious nutri-tious foods for tlioso -which can best bo exporteti to help our allies. Following are some suggestions for leftovers: Milk Use left-ovor milk for cottage cheese or in cooking. Use less cream and more whole milk and cheese. Macaroni and Meat Hash Boll a quarter of a pound of macaroni; maca-roni; drain and put it into a buttered casserole, adding a little clarified sausage sau-sage fat. Push the macaroni to the sides of the dish and add a sprinkling of grated cheese. Fill the center with chopped cooked meat of any kind, with which a little sausage has been mixed. Moisten with meat stock. Place in the oven until hot through. Serve in the casserole. Delicious Breakfast Dish When rice has been cooked for dinner, din-ner, take what is left and, before it gets cold and solid, mix in enough rich milk or cream to soften, adding a little bacon fat or oleomargarine, and spread on a shallow baking-dish, covering, cov-ering, to keep it moist. In the morning make hollows in It -with a large spoon, as many as there nre persons to serve, and drop an egg in each. Set the dish i in a pan of water and steam until eggs are nicely poached. Slices of broiled bacon may be laid over the top If desired. A Roman Meat Pudding One pint chopped meat, one cup stock, one egg, tomato sauce or lemon juice, seasoning, bread crumbs. To make a Roman meat pudding is a palatable way to use up leftovers of joints and roasts. Chicken, mutton or beef may be usod. Chop up enough meat so you will have a pint of it after it is finely minced. Take a cup of good stock well flavored, one egg, some lemon juice or tomato sauce, a few bread-crumbs nnd pepper and salt. Mix all togethor and season if liked with a little onion and chopped parsley. Line a mold or dish with some macaroni that has been previously boiled until tender. Fill the dish with the meat mixture and stcajn for half an hour. Turn out of the dish and servo with a white sauce. Scalloped Fish and Hominy Place, flaked pieces of canned salmon sal-mon in the center of a baking dish; lake some boiled hominy, or mcuiom and shape it into a border around the dish; pour over a white sauce, sprinkle sprin-kle the hominy with bread crumbs and j the fish with minced parsley and bake in a hot oven until nicely browned. Serve hot In the same dish in which it was cooked. Rice or macaroni may be used in place of hominy and minced left-over meat in tho place of fish. may be done with a dry newspaper or w'ith a chamois skin. To cut butter in small even squares for tho table, use a coarse wet thread, as this leaves no ragged edges. After using a paint brush place it immediately in turpentine. It should be allowed to stand in this until it can be washed. On no account must the paint be allowed to dry' on the brush. To clean decanters, crush an eggshell egg-shell into small pieces, half fill the decanter with water, and shake well. For cleaning enameled ware, use a little common salt instead of 'soap, and it will remain smooth and white. It is also the best thing for removing stains from china. To revive patent leather, rub well with a soft rag soaked in olive oil and milk, then polish with a soft dry duster. dust-er. Cream and linseed oil mixed in equal proportions make a very good polish also, and a little lasts for a long time. For mixing cake and pastry, an old marble slab or a piece of plate glass is better than a board. Gloss for shirts and collars may be made as follows: Pour one pint of boiling water upon two ounces of white gum arabic and allow it to stand all night covered up. Carefully pour off the clear liquid into a clean bottle, keep corked until required Add a tablospoonful of this to a pint of starch. |