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Show a IB THE G0ST OF LIVING If Rres : Values Jg ' By GARDNER WEEKS WOOD WMj Remnants STOP WASTING GOOD MEAT AND MAKE USE OF CHEAPER CUTS Left-overs may be Disguised and Made Attractive and Will Help Solve Problem of Domestic Economy BUSINESS METHODS MUST BE APPLIED TO HOUSEKEEPING American Homes Now Run on Extravagant and Wasteful Basis Hence the Increased Prices of All Foodstuffs the scraps may be worked Into finch temptingly looking and tasting dishes that even tho lynx-eyed John may be fooled Into partaking. In spile of careful purchasing by the most thrifty housekeeper thero are times when left-overs are Inevitable, and then her ingenuity comes Into play. It In a splendid thins to be thrifty at all times, and Ihrlftlnesa does not mean miserliness, but during theso days of Roaring prices In everything ediblo It is doubly wise and will save the creature, the pip. has his feet served I on tho be3t-apnolnted tables; also the calf? When purchasing a rolled roast bo suro that the bones taken from It are sent home by tho market man, so that they may bo added to the soup-pot. soup-pot. The woman who will learn tho value of "stock" will solve many a problem of poor cooking, and hero Is where, her soup-stock pot becomes Invaluable, In-valuable, for many times a cupful of stock Is called for In recipes in which water makes a poor substitute. Some- ppoonful3 of the stock added to the meat from which the juice has been extracted for beef tea, or for tho heavy vegetable soups, will convert this otherwise tasteless mass of fiber Into a tasty hash, with or without potatoes po-tatoes being added. Even tho water In which mutton or cabbage or turnips have been boiled will be found excellent tin which to cook beans, lentils or other dried vegetable. Macaroni and spaghetti aro also Improved by being cooked In thej potato arranged m like manner. At tho top make an Indentation, which fill with butter, and this will trickle down tho crinkly sides of tho potato. Fish Pudding. Remove tho bones and ttkln from tho left-over fish, and to each cupful allow one cupful breadcrumbs and white sauce. Cutter a mold or bak-ing-dlsb, sprinkle with chori.-d parsley, pars-ley, then with crumbs; add a layer of tho fl3h, and add Just enough saaee to moisten; repeat until the dish is filled, having the last layer of crumbs, over which dot a little butter; set In a hot oven and bake for thirty minutes; Invert In-vert on a warm dish. Escalloped meat may be made this way, adding a lltUo onion and moistening with gravy or brown Bauce. Fish In Ramekins. Mix tho cooked and flaked fish with enough white sauce to moisten; then till buttered dishes 'two-thirds full, cover with cracker-crumbs, buttered, and arrange mashed potato about tho edge or press through a pastry tube. Prush the potato with milk and set In tho oven until potato la browned. NO question of the day is more agitated or of vldr popular' Inter si th.in Mm undoubtedly undoubted-ly lncreied com of living. Every house ife and housekeeper In this city, an In every other throughout the United .States. Is o.xerclscd all her waking hours, trying to devise schemes for mil ing the decreased purchasing power of the dollar meet growlnrr t'emnnds en I'. A household page is not the place for political or sociological discussion as to the reasons for thin increase. Nor is It nroer here to argue about the rights or wrongs of iho packers or whether they arc charging too much for meat. The truth remains that meat costs more than it used to. and this for the housekeeper whose allowance allow-ance has not grown any larger presents pre-sents the gravest problem. Housekeepers, as a matter of fact, are. to a certain extent, to blame for the exorbitant priced now charged for meat Nine out of ten mothers of American famllier. are extravagant and wasteful. A thrifty French household house-hold can live for a week, and live well, on tho rood that an American cook will throw a -Any ii two days. This Is not a theory, but nn actual condl- I'uropranR." The average American is actually proud of catlug meat three times a day. which Is a very silly thing to do. Patriotic braggers never pause to admit the fact that Americans Ameri-cans also have more indigestion than othor natlous. Now this Is partly duo to the fact that they cat meat three times a day, partly to the fact that this meat usually Is abo.ninably cooked. Most women over here put a lump of beef over the fire In a cold pan and let It fry in its own greaso until it is almost unrecognizable, quite unpalatable,, very Indigestible and with most of tho nourishment grizzled out of iL Meat ones a day will furnish ample nourishment, no matter how hard a man has to work. The reason most men think they require more Is that they have been taught blindly to think so, and also that the meat they do get is so badly cooked that It does not nourish them sufficiently and the Indigestion It causes creates an abnormal ab-normal craving. In the second place, then, tho housewife house-wife should elimlnato at least one carnivorous meal a day. It does not need an elaborate course in chemistry to study food values. The United States government has published a bulletin known as Bulletin No. 28, en 1 per. onion, catrup 01 ranker to the cutlets. Any combinclon of vegcta! tP!y ho used, bit the onr Illustrated wa3 formed of a cupful of mashed potatoes molded in tho center, then covert'' with a boiled dressing and fipgoVf beans, minced beets and celery pr-ranged pr-ranged In lengthwise pectlons over the dressing. Celery foliage was useij for a garnish; when serving, toss tho vegetables together to thoroughly mix with tho mashed potatoes and dressing. dress-ing. Spring Salad. I Sometimes there Is half a cucumber, a few stalks of asparagus left from a meal and not enough for any purpose when used alone. Paro only as much of the cucumber as will be used immediately, im-mediately, as it dries out quickly; any part not used should be wrapped tightly In an oiled paper. Use a lat-tlce-slleer, or, if one has none, cut Into small pieces. Cut tho asparagus into small pieces, and also any other cold, cooked potatoes. Line a dUh with lettuce, then mix the vegetables and pour over an Italian dressing and mound luto the dish. Do not put tho dressing on until ready to serve. Russian Salad. Everything left over, from a hit of fish to several kinds of vegetables, may be mixed together after chopping the vegetables and flaking the fish. Add a few chopped peanuts or salted almonds; then moisten with French dressing and serve on lettuce, or All tomato shells, using the pulp In tho salad. If thero Is any salted and smoked fish left over add that, and tho Russian salad beconica a Danish salad. Swedish Salad. Mix the left-over spinach with boned sardines and ono hard-cooked egg; season with lemon Juice and a little of the 6ardlne oil; press Into a bowl. Servo unmoldcd In a wreath of choi'ped celery. A Simple Charlotte Russe. Lino a charlotte mold with slices of stale sponge cake; beat one and one-half one-half cupful of double (extra thick) cream, ono teaspoonful of vanilla and one-third cupful of granulated sugar until Arm to tho bottom of the bowl; turn the cream mixture into the lined mold, leveling It off at the top. and set In a cool place. When ready to servo have the other half cunful of erenm. Ibing to do. ratflotic braggers never ,., , . . , , - , j aowu mo criDKjy biucb 01 uio ixjiuv. pause to admit the fact that Amerl- llf" .. : ; -- - ;;---, , - , ryrr --Tjff' "J cans also have more indigestion than I LV: - " V : ' ,v- .'.'''.;.,! 'y'ij- . 4 Fish Pudding. rIlMi.f'l1115,! H .'V -" 'vV'.:; V--' "' TP OX Remove the bones and skin from o the fact that hey tat meat three I': ,', I'; .'. : - - : , " . . . -, . . . : , . ; o Vk the left-over fish, and to each cupful me3 a day. partly to the fac that " - . ' . -VV -V- JkV allow one cupful breadcrumbs and this mea usually Is abominably 7 ' T .'-. 'i . ...;--. r : : Av J) white sauce. Cutter a mold or bak-cooked bak-cooked Most women over here put a k ,- . ' ,';: : .': v.-. - ' ': ; . " . i .-II V) 'J Ing-dlsh. sprinkle with chopi-.-d pars-lump pars-lump of beef over he fire In a cold I--;, .,'.,,;.. .:v;i;.,:v.V Z'::y.K:- V c V lev, then with crumbs ; add a I layer of pan and let It fry in Its own grease spx 1 - : ' Xf . the fish, and add Just enough sauce to until It is almost unrecognizable, quite f (J .. . ' Mftfe'v .v-- .. V . V- '- ';-'.f ' !' P) moisten; repeat until the dish is filled, unpalatable very Indigestible and - '' -Wr ' V 'SfTk'- I having the ast layer of crumbs, over wl h most of the nourishment grizzled Wf . ' : ? ..' - V which dot a little butter; set In a hot out or iu rjj - -V . ' S' SvlX? (Jv oven and bake for thirty minutes; in- Meat once a day will furnish ample &k Z7 V v" vert on a warm dish. Escalloped nourishment, no matter how hard a : -v.cXyJ-. V: fyj 1 meat may be made this way. adding a man has to work. The reason most lJX -U M lltUo onion and moistening with gravy men think they require more is that 1 c A - sVrSMi. eJjftVEJ '.-X WVZ-'iv -Tr-, --; A Ffl J l ir,,. they have been taught blindly to think JUVfiT L tSSf i jM so, and also that the meat they do 4V ftSAr-flK 'SiA Lcbii'V - F,u In R,mkln get Is so badly cooked that It does Rfc Pf MJ1&- trht Ramekins, not nourish them sufficiently and the . UTilf ii3;S23 lPrk4'' rT . . gj Mix tho cooked and flaked fish with Indigestion It causes creates an ab- li V ' V'tg-0$Sb' "' . enough white sauce to moisten; then normal craving. l ' b-Cl 1,11 utterfd dishes ' two-thirds full. In the second place, then, tho house- M ' ; " -agzw - cover with cracker-crumbs, buttered, wife should elimlnato at least one f f iv ' 6jCGSLr . . an(i arrange mashed potato about tho carnivorous meal a day. It does not A WfylJD .( 7 .'" edge or press through a pastry tube, need an elaborate course In chemistry ill llllji , ' Prush the potato with milk and set to study food values. The United m jlHul uljf ' . in tho oven until potato la browned. States government has published a I llH " " ' irw-iV ' '-Vj ' ' bulletin known as Bulletin No. 28, en -j? "' y;r ' ' """"g tlon. Furthermore, housewives in this country do their buying absolutely by rote. Pome years aco when a period of abnormal prosperity seemed to prevail pre-vail ever body stand In to live on a very high, needless! hf?h ncale. Even rlerks and mechanics v. ore- rating rat-ing their meat thin- time; a day and only the most epe:y ive cuts at that. This extravagance b.-s become such a habit that most housewives now seem to think lhat the s'ur.k p- d rlh pieces of beef are the only pT-.-ts of the animal ani-mal that can be bought. The result has been inevllable. It has been jnithematically (alculated that eighty i-r crr.t. of the demand in meat. Is for tweniv per cent, of the carcase. Conse'iuenily prttty nearly eighty per cent. four-fifi lis of every animal Is totally wasted, thrown away. Now this would not be o,nile so absurd a condition if the choice pieces contained more nourishment than the less expensive ones. They do not; there is Just a much nutriment nutri-ment In tho brisket as In the sirloin and just as palatable dishes can be made from It by the woman who will make a study of cooking. But It stands to reason that, when butchers have to throw away so much from atLrv arncrt Ihiv lmv from the Three Simple and Attractive Ways of Serving Left-Over Desserts. Salads from Loft-Overs May be Disguised by Dainty Appearance. Charlotte Russe and Little Puddings. Fish Pudding and. Potato Mound. packer that they have to charge a correspondingly high price for the choice cuts for which there Is all the demand. Moreover, with such a large proportion wasted, the number of animals ani-mals required to supply the tables of America Is raised beyond all reason. Serious as this problem actually Is now, It la threatening to become much moro so unless the American housekeeper house-keeper acquires more common sense. Aa It Is, tho sheep and cattle ranches of tho country are barely able to furnish fur-nish sufficient animals to meet the growing demand. Tho demand. Indeed. In-deed. Is growing much faster than the eupply and presently there will come a time when the people of this country coun-try will 6imply have to eat the portions por-tions of tho carcase which their fastidiousness fas-tidiousness now causes to be absolutely abso-lutely wasted. This, then, 13 the first thing lhat the housewife must do in order to make her stationary allowance meet the increasing cost of living. She must feed her family on the equally good, but less exponsivo cuts of meat. Tho 6econd thing she must do Is to etudy food values and inquire into the mode of living of other countries. A tremendous lot of fustian and vainglorious vain-glorious brags have been spoken and written about "How fine it is that Americans llvo so much better than titled: "Tho Chemical Composition of American Food Materials." Anybody Any-body can obtain a copy by sending live cents to the Superintendent of Documents, Union Building, Washington. Washing-ton. I). C. The third thing for tho woman of small income to do Is to take a leaf out of the book of tho packers themselves. them-selves. For It Is generally known that they do not make their profits out of even the high prices they aro charging for beef. Out of tho actual meat they barely do more than make expenses; profits In their business, as in almost all others, are now derived de-rived from by-products. The hides, tho bristles of the hogs, the tallow aro converted Into money, while the carcases are sold at little more than coat. One prominent firm of packers make most of their profits out of soap. Tho housewife's by-products aro the things bho throws away. Most of these can be converted Into palatable dishes Indeed, more palatable dishes than the original ones from which the "left-overs" remain. It Is too true that many housekeepers housekeep-ers will not bother to prepare leftovers, left-overs, and the size of their grocery bills attests to the wasteful habit. Even in those households whore "John will never eat left-overs," if tho cook be of an economical turn of mind head of the household many a deep-drawn deep-drawn sigh when the monthly account ac-count is rendered. The soup stock-pot is a valuable adjunct ad-junct to tho household, and one should be kept duriug the cold and cool seasons, sea-sons, even If soup Is dispensed with during summer. Every bono of meat and fowl should be saved, excepting those on Individual plates. To secure se-cure the marrow they will have to be cracked, which can be easily accomplished accom-plished with a mallet or hammer. Tho Juices from the carving-platter and all tho tough ends of meat and fowls may go Into the soup-pot to make a foundation, not only for vegetable, veg-etable, but for the delicious cream soups that most families like. In tho best-regulated households the tips of the wings from game and fowl, tho legs and feet and nocks aro used for soups, the feet and lGgs containing so much gclaUnou8 substance when cooked that so much more nutriment Is added to the soup foundation Tho feet should bo thoroughly scrubbed, then simmered in hot water for ten minutes and plunged into cold water, when the scaly skin can bo removed, leaving the whilo substance beneath. Clip off the nails and then couk tho feet and legs with the other soup scraps. Why should fowls' feet be Bcorncd for eating when the dlrtlcBt times tho call is ' for brown stock, which may bo secured by cooking the scraps of ham, mutton and beef together. to-gether. White stock Is secured from chicken, veal and lean fresh pork. For simple vegetable or noodle soups, all but tho ham may be cooked together, to-gether, and when ham la not disagreeable disagree-able to the family it may bo also cooked for the 6oup, care being taken to cut off all the black, smoked part, which will give too strong a flavor for even serving the haia In its original orig-inal state. Cover tho scraps anil bones with water, add a 6llce of onion If tho amount be small, and a whole one if there Is a reasonable amount, slicking a clove In the slice and ihree ! in a whole onion. Add the celery foliage or tough stalks, a raw carrot and somo sprigs of parsley; simmer for an hour or longer, occordbiu' to tho amount; then strain off tho liquor and place in a dish so tho fat will rlio and can be removed when ready to 6erve. It is wiser to let the cake of fat remain over tho top, as it excludes tho air, and when ready to use the etock. Just take off enough of tho fat to allow of dipping out the liquor, vhlch should be jollied a trifle. Iu making tho cream soups, by using tho stock whenever water is called for will give you a richer and moro nourishing dish. A few table- any of these waters beforo being cooked with sauce or served in the various ways that are known to this age of culinary feats. The almost numberless sauces that aro simple In construction will aid in disguising the left-overs either In forming croquettes or serving as a covering. The melted ico cream may bo drained from tho mold or can and placed in a dish in a cold place until wanted as a foundation for the puddings pud-dings or custards. Scraps of jellies and marmalades may bo added to sauces for deeserts or game and as ono studied the advantage of tho left-ovor left-ovor w!U prove Itself In many unknown un-known ways, a few of which aro appended; ap-pended; Triple AHIancj. A combination of potato, turnip and meat. Reheat tho turnip and potato in separate dlshc3 set lu Lolling water. wa-ter. Mound the turnip on a hot dish; then cover with the mashed po'ato piped through a pastry tube or made rough with a fork. Arrange ball3 of meat and fish as illustrated about the base. If the turnip has been cooked sliced, cut into small pieces when reheating re-heating before mashing. Either the white or red turnip will combino with tho potatoes. Minced meat or tish may bo substituted for tha turnip, and Pressed Fish. To ono cupful flaked fish add salt, pepper and one-fourth teaspoonful each scraped onion and chopped parsley, pars-ley, one beaten egg, half cupful cracker-crumbs, two tablespoonfuls milk; mix together and heat, then press Into a buttered mold and serve. Pish Salad. Soak half a cupful toasted bread-crurnbij bread-crurnbij In scant one-fourth cupful loft-over loft-over stewed tomatoes; when softened add to it one cupful llaked fish, juice of one-half lemon; rub a mold with a little garlic and pack the fsh In and set In a cold pbco; 6ero ou a bed of lettuce. Fish, Spanish Style. One cupful flah heited in one-fourth cupful white hauce and spread on a buttered plate; when cold form Into cutlets; dip Into breadcrumbs; then cover with '.v: yolk diluted with a tablespoon fnl of mill;; then recover with crumbs; fry brown in cmokin hot fat. Arrange on ma3hci potato spooned on a hot dish, and In th center place reheated bean?, pta lentils, and pour a. jx-ppe. sy.uco about it. Meat may be used Instead of Sen and the character of the tilsli changed by adding chopped green or red pep- two tablespoonfuls of sugar and a few drops of flavoring beaten firm. Un-rnold Un-rnold the charlotte on a servlng-dl3h and pipe tho cream over the Joints of tho slices of cake and at the top and base of the charlotte. Rhubarb Charlotte Russe. Soften one tablespoonful and one-half one-half of granulated gelatine iu one-j one-j third cupful of cold water and dissolve dis-solve by setting the dish of gelatine la hot water, or odd it to one cupful left-over rhubarb reheated and well sweetened; add tho Juico of one-half a li-mon, stir over lee-water until it hep-ins to thicken and then add one-third one-third cupful of sugur, fold in one and one-half cupful of double cream beaten beat-en sol'il. Turn Info mold lined with spoi.tre cake and cot aside to coo! unto un-to itady to serve. Lady-fingers may be u:cd for the take. Potato and Fish Saiad. Cut cold boiled potatoes into small pieces. Remove bones and skin from oiie-half cupful of fink; then flake if. Mix potatoes and fiab together with a slice cf onion minced very fine, two aprlgs of pa rsl ;; when ready to servo gently mix into these one-halt cupful cream, one teaspoonful vinegar, beat-on beat-on together un'll thick; serve on a bed of lettuce at once. |
