HOW TO AVOID WASTE.

Gisborne Times, Volume XXVI, Issue 2366, 5 December 1908, Page 9 (Supplement)

HOW TO AVOID WASTE.

Much is wasted in a household simply because the housewife does not know how. to make use of the remnants of meals, and they are usually thrown into the garbage-bin when often most- appetising little ,dishes could have been made from them. Mrs. Itorcr, tho well known authority on cooking, gives some useful hints as to methods of using up these leftover materials. “Bits of bread,” she says, “often find their way into the garbagebucket. Keep in the kitchen three or four coffee-cans or tin crackerboxes. Pieces of bread of uniform size may be put away for toast. Smaller pieces may be cut at once into croutons, browned, and put into a box ready for servico; unsightly pieces anil ends cut into bits, dried and put into another for brown Betty, Princess pudding or for stuffings, or for ordinary bread-and-butter pudding, whilo the smaller pieces will be dried, made into crumbs for dishes au gratin, and for such light desert as the Queen of puddings, or the English bread pudding. Even brown or graham bread, if well dried and sifted, may be used in a number of plain cakes and muffins. “For example, for breakfast or supper muffins separate two eggs, add to the yolks a cupful of milk, half a cupful of bread-crumbs, and a cupful of flour, sifted with two teaspoonfn Is of baking powder. Then fold tho well-beaten whites of the eggs. Bake in gem-pans in a quick oven for twenty minutes. “Or you may use these ingredients in another way:—Beat the eggs without separating, add the milk, put the crumbs into small, greased custaideups. If you have them add a few stewed raisins or prunes to garnish tlie bottom of the cups, and put tlie crumbs on top. Pour over the egg and milk, stand the cups in a shallow pan partly filled with water, and bake in a moderate oven for fifteen or twenty minutes, until they are firm in the centre. “As I am writing I can think of twenty ways of utilising small, clean bits of bread that are usually thrown away. One or two muffins left over may be pulled apart and toasted and used as tlio foundation for eggs Benedict. Two muffins split will hold four eggs, and with tlie usual accompaniments are enough for four people for luncheon or supper.” Much can be done with rinds of lemons and oranges (says Miss Rorer, in the “Ladies Homo Journal”). Lemon Juice is much better if the yellow rind is taken off before tho lemon is squeezed. Conserve the rind at once and put it away for fruit cake, mince pics, and flavoring. Save orange rinds for the same purpose. Wash eggs thoroughly before they are broken. It is a good idea to wash them as soon as they come from the market. Then save the shells for the clearing of soups and jellies, and for coffee, if you boil it. Simply crush the shells in your bands, puttbem on a plate at tlio oven door until they are thoroughly dried. Keep them in a jar. To utilise them soak them in cold water for twenty minutes. Four of these shells will clarify a quart of gelatine or the same quantity of soup. Cold poached eggs, almost always thrown away, may be recooked and put aside for garnishing the dinner salid, or may be added to cream sauce for fish. Left-over soft-boiled eggs should be re-boiled at once until hard. Then they may bo put through your vege-table-press, added to cream sauce, and poured over toast for the children’s supper. Cold scrambled eggs may be mixed with the minced meat for tho breakfast bask.

AVlion an egg has been opened and die white alone has been used drop the yolk into a cup of cold water and stand it in a cold place. This keeps tlie skin soft. Or if you are going to have a dish a ila Newburgh drop (lie yolks at once into a pan on the back of the stove, where the yolks will cook slowly for fifteen- minutes. They really have a better flavor than when boiled in the shell with the whites.

Half a cupful of oatmeal of other breakfast cereal may be iised for cream soups next day, with either half stock and half milk or all stock ; with a lew croutons saved from the bread, and you have a admirable soup at little cost. Cut hominy into inch cubes, dip them dn milk, fry them in- hift fat, and use them as a garnish for dinner meat. “What can yon do with two tablespoonfuls of sour cream?” asked one of my pupils. Add an egg to it, use it for a cole-slaw dressing for dinner. Even one tablespoonful of sour cream will add greatly to a cole-slawj.dress-ing. Small quantities of milk, frequently thrown away after a day old, may be nut together and saved in a cold place, until you have enough to make a small quantity of cottage cheese to serve with the dinner salad. It takes only a quart to make enough dinner cheese for six people.