Left-over foods and how to use them
With suggestions regarding the preservation of foods in the home
Written by ELIZABETH O. HILLER for the McCray Refrigerator Co. KENDALLVILLE, INDIANA
COPYRIGHT, 1910 McCRAY REFRIGERATOR CO. KENDALLVILLE, IND.
Left-over foods and how to use them
I cannot say that I altogether agree with the statement, “Scraps are accidents to be taken care of, no doubt, but the very last objects on which to bestow either expense or labor.” The “scraps” or “left-over” bits of food that accumulate in the average household, are worthy of consideration and with little labor and expense are convertible into the most palatable viands. There is always some labor attendant on any and all household duties, for we have all learned that the Earl of Chesterfield uttered a great truth when he said (away back in the 17th century), “Whatever is worth doing at all, is worth doing well.” I have discovered that this old maxim applies to household management as well as all other vocations.
It is the careless tossing together of “left-over” food and giving the creation when finished, a name quite as unattractive as itself, that has caused this great antipathy so prevalent among people, for serving or partaking of “made-up” dishes. Hash , itself, is a very much abused term as well as the mixture thus named.
This little book of helpful suggestions has been carefully prepared and if followed by the housewife, fortunate enough to receive one, she will find immediate help over some of the “rough places” too often found in the daily routine of house work, where the preparation for such duties has been limited.
Study the chapter on “How to Measure Accurately, and Combining Ingredients,” and all the others and you cannot fail to learn, thoroughly, the lesson “Left-Overs and How to Use Them.”
Every one seems to have “a way of their own” for marketing and taking care of food. There are, however, but two methods of marketing and but one proper way to take care of food.
Elizabeth O. Hiller
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To Market and Care for Food
A Word on Food in Season
Care of Vegetables, Fresh Fruit, etc.
Fresh Fruit
Potatoes
Sweet Potatoes
Beef and Mutton
Fish
Butter
Milk and Cream
Eggs
How to Measure Accurately
To Measure Ingredients
A Cupful
Measuring Liquids
Measuring Butter, Lard, Etc.
Tablespoons and Teaspoons
Combining Ingredients
Standard Table of Weights and Measures
The Refrigerator
The Care of Food in the Refrigerator
Left-Over Meats
Beef Croquettes
Left-Over Roast Beef—Mexican Style
Delicious Beef Pie
Cecils with Brown Sauce
Beef Cutlets
Beef-Steak Pie
Creole Croquettes
Corned Beef au Gratin
Corned Beef Hash
Breaded Tongue with Tomato Sauce
Casserole Rice with Veal
Veal Croquettes.
Blanquette of Veal
Minced Veal
Ragout of Veal
Mutton with Currant Jelly Sauce
Minced Mutton on Toast
Salmi of Mutton
Lamb Croquettes
Left-over Roast Pork Croquettes
Left-Over Poultry
Chicken Croquettes
Chicken and Mushroom Croquettes
Cream Chicken with Green Peppers and Mushrooms
Scalloped Chicken
Chicken Chartreuse
Chicken Timbales
Chicken a la Bechamel
Chicken Souffle
Salmi of Duck with Green Peas
Chicken and Oysters a la Seville
Mock Terrapin
Left-Over Chicken with Poached Eggs
Minced Turkey with Poached Eggs
Left-Over Fish
A Simple Luncheon Dish
Fish Hash
Left-over Fish en Casserole
Fish Croquettes
Turban of Fish
Left-Over Ham, Etc.
Minced Ham Omelet
Ham with Currant Jelly
Canapes—Mexican Style
Scrambled Eggs with Minced Ham and Chicken
How to Keep Left-Over Whites and Yolks of Eggs
Left-Over Cheese
Cheese Omelet
Cheese Souffle
Cheese Balls
Cheese Canapes
Cheese Wafers
Meat and Fish Sauces
Thin White Sauce
White Sauce No. 2
Brown Mushroom Sauce
Veloute Sauce
Creole Sauce
Tomato Sauce No. 1
Tomato Sauce No. 2.
Supreme Sauce
Bechamel Sauce
Sauce Saubise
Sauce Bearnaise
Hollandaise Sauce
Sauce Tartare
Bacon Sauce
Left-Over Potatoes and Vegetables
Potato Cakes
Creamed Potatoes
Hash Brown Potatoes
Lyonnaise Potatoes
Burr Oak Farm Potatoes
Potato Croquettes
German Fried Potatoes
Potatoes Delmonico
Stuffed Peppers
Fried Celery
Creamed Celery With Cheese
Corn Oysters
Stale Bread and Its Uses
Bread and Butter Pudding
Chocolate Bread Pudding
German Toast
Brown Betty
Apple Bread Pudding
Croustades of Bread
Pudding Sauces
Creamy Sauce
Vanilla Sauce
Peach Canapes
Hard Sauce
Coffee Jelly
Candied Orange Peel
In Conclusion—Let Nothing Be Wasted
Transcriber’s Note
