Vegetables. A small amount of vegetables left over may go into the soup, or may be mixed with a ragoût. Peas, tomatoes, or beans can be put in an omelet. A number of vegetables mixed together can be used for a salad. Cauliflower broken into flowerets, covered with white sauce, and sprinkled with grated cheese, makes “cauliflower au gratin,” a dish which is much liked.
The coarse stalks and roots of celery make a good vegetable dish when cut in pieces and boiled, or they make a good cream-of-celery soup. The leaves are valuable in the soup pot for flavor; also are useful for garnishing.
Sour Milk. Sour milk makes cottage cheese, or makes good biscuits.
For uses of stale cakes see page [411].
For jellies left over see page [418].
Fruits. When fruits show signs of deterioration, stew them at once instead of letting them decay. See [compotes]. Stew apple parings and cores to a pulp and strain; this will make a jelly which, spread on apple tart, greatly improves it.
Boil lemon and orange peels in sugar, and dry as directed, page [527], for candied peels.
Cheese. Grate cheese which becomes dry and use for gratin dishes or soups; or it can be served with crackers the same as though in its original shape.