Broken crackers that cannot be served on the table, may be crushed moderately and used for stuffing, or may be rolled fine and used for crumbing oysters, scallops or fish, croquettes, etc.
There need be no waste of stale bread in the kitchen. For stale bread can be used in an infinite variety of ways. Only the thin brown crust may be removed and this makes good food for the chickens. Smalls bits of bread should be dried in the warming oven, covered with a piece of cheese cloth to protect it from dust, then passed through the meat chopper and sifted. The fine crumbs are used for crumbing purposes, and the coarse crumbs for the top of Au Gratin dishes.
The onion from which a slice has been cut, should be turned “cut side” down on a saucer, and covered with a cup or small bowl, and set aside in a cool place for future use.
When using garlic, break off one section, called “a clove of garlic,” in cooking parlance. The remainder of bulb will keep some time if kept dry.
The outer leaves of lettuce, if not wilted and torn, may be cut in shreds or ribbons and used to garnish salad or cold meat dishes.