The USE of LEFT-OVERS
by
Dr. LAVINA BAXTER-HERZER
Department of Pathology and Bacteriology,
College of Medical Evangelists,
Loma Linda, California
At the present time, when the conservation of food is such a vital question, the use of left-overs becomes a very important matter for consideration. The following are a few simple suggestions that may prove helpful.
First of all, we should plan, as far as possible, to avoid having much food left. One of the simplest means of accomplishing this is to serve fewer foods at a meal. Variety may be had at different meals.
By planning beforehand, we can serve such foods at one meal as will combine nicely when warmed the next day or the next meal.
For example: In all large hotels, when navy bean soup is served army style, carrots are always served in some way. In order to make the broth sufficiently rich, more beans are cooked than are served as soup. The next day, these, with the carrots, are put through a soup strainer, properly seasoned, and served as puree a la Crecy.
Again, when planning tomato rice soup, cook a little extra rice in the tomato broth. When serving the soup, use only what rice is necessary. The thick remainder is very good baked in some acceptable preparation the next day. A little grated onion or a chopped bell pepper may be used for seasoning, if desired.