STOP THE WASTE

Dominion, Volume 11, Issue 87, 5 January 1918, Page 10

STOP THE WASTE

Many housekeepers waste without knowing it. Knowledge is always power, ami they lack knowledge. Aro you in the habit of wasting stalks of cauliflower? Save them and next day cut thorn lengthwise into two or three pieces, according to the thickness. Tic in bundles, and cook as asparagus; then drain and mash with a white sauce. Economise on expensive meats by serving tho children first with a generous slice of suet pudding, or Yorkshire pudding, with gravy. Both of these are wholesome, nutritious and delicious. Save your celery leaves, dry and pound them, and put chem into a closely covered jar to add'to your soups and stews. Do tho same with parsley or mint. You can save many pence in this way. If you make your own bread, do you know that you can utilise your crusts and stale pieces of bread by working | them over in your dough next time you bake? As the pieces accumulate put they into the. oven to dry, then crush them with the rolling-pin, and next baking day uso them in your bread making. Tho proportion is one cup of crumbs to three of flour. Proceed in exactly tho same way as if you wero using flour only, and you will And the stale crumbs .will be incorporated in you bread without anyone being the wiser. It is not wise, though, to add biscuits, or any bread having much fat in it, to these crumbs, as, unless used promptly, the fat might affect the flavour ;i little. ,

Instead of simply boiling a whole head of cabbage, stuff one-half with chopped beef judiciously blended with breadcrumbs and seasoned. Cook it in stock or gravy, and use as a mam dish for dinner. Then another day cut the remaining half into hue shreds, and cook 15 minutes in fast-boiling water. Then drain and mix it with a cup of white sauce, turn into a baking dish, sprinkle with cheese Jud hake. If you.are serving fish, save the trimmings, cook them down in a litllu water, onion, and a little bit of mace, with nutmeg, then add an equal amount of milk to the liquor, thicken with flour and butter, and servo as bisquo. Fish trimmings and bones arß the foundation for the rich fish cream soups served at restaurants.