In writing of how to use left-overs, one must necessarily allow for the judgment of the cook. There may be small left-overs in your refrigerator which did not happen to be in mine at the preparation of a certain dish — that does not pro- hibit their use if the combination of one food with another i: not an outrage on the palate. This is of special application to salads and croquettes, where oftentimes the choice of ingre- dients is limited only by what is on hand. This book simply endeavors to show how to make palatable, both for hot and cold weather, the remains from every meal. To its teachings add common sense and aid in setting aside the verdict of Ian Maclaren that the American housewife is the most wasteful cook in the world. A Few Rules to be Observed in Cooking from Recipes in This Book A LL measurements are level. A cup is the glass measuring cup marked with thirds and quarters. When it is full it is leveled off smoothly with a dry knife. When flour is to be measured in cupfuls, sift it, then lift with a spoon into a cup. Do not shake or press it down, simply make it full, then run a spatula over the top to level it A tablespoonful of butter is measured in the same way. A tablespoonful of melted butter means butter melted before measuring. One cup of cream, whipped, means cream measured before whipping. Whipped cream requires measuring after being whipped. I Left-Overs of Fat DO NOT throw away scraps of fat. The grease that accumulates on top of soup stock, bits of suet from roasts and steak, sausage and bacon drippings, the fat on top of the gravy from a roast, even mutton drippings, which some cooks despise, can be saved and converted into a pail of drippings that will do all sorts of excellent service. Keep a fat jar as you do a receptacle for stock pot materials. See that it is scrupulously clean and set it in a cool place. Empty it twice a week in summer and once in winter. Take all the scraps, put them through u meat chopper and set over the fire in a saucepan with enough cold water to cover them. Let them cook till the fat is melted and the water almost evaporated. Strain and press all the fat from the scraps. When this forms into a solid cake, lift it off, put with it any fat that requires clarifying and do it altogether. Pour over it a pint of boiling water, add a teaspoon of salt and boil it uncovered for an hour. Set the saucepan where it will cool as quickly as pos- sible and lift the cake of fat as soon as it hardens. Scrape the sediment from the bottom, melt again, let- ting all the water cook out of it. Strain through two folds of cheesecloth, and the fat will be ready for frying. If only a teacup of fat is added to this supply once a week, it will save the buying of fat for frying purposes, even in a large family. Keep it clean by straining carefully every time it is used. 2 Left-Overs Keep in another jar a different supply of fat, the fine flavored drippings of pork or beef for frying pota- toes and various foods that call for sauted treatment. If it is very brown or holds water in it, treat to a boiled bath as for frying fat and you will have a dish of drippings that excels even the traditionally fine quality of salt pork. When fat becomes too dark for frying, and pieces accumulate which are not fit to add to the frying material, clarify it occasionally and save it for soap grease. A ten-cent can of lye and the accu- mulation of two months' unavailable fat will make sixteen pounds of excellent soap, suitable for laundry, cleaning and sink purposes. Half an hour's work will accomplish the job and you will have a pan full of a fine, firm white jelly ready to be cut into cakes. Small Aids for the Thrifty Housewife If the end of a beefsteak has been blackened during the broiling process, and you wish to convert it into a mince or stew, simply wash it by pouring boiling water over it.

AI-modernized reading of the original text

In writing of how to use left-overs, one must necessarily allow for the judgment of the cook. There may be small left-overs in your refrigerator which did not happen to be in mine at the preparation of a certain dish — that does not prohibit their use if the combination of one food with another is not an outrage on the palate. This is of special application to salads and croquettes, where oftentimes the choice of ingredients is limited only by what is on hand. This book simply endeavors to show how to make palatable, both for hot and cold weather, the remains from every meal. To its teachings add common sense and aid in setting aside the verdict of Ian Maclaren that the American housewife is the most wasteful cook in the world. A Few Rules to be Observed in Cooking from Recipes in This Book A LL measurements are level. A cup is the glass measuring cup marked with thirds and quarters. When it is full it is leveled off smoothly with a dry knife. When flour is to be measured in cupfuls, sift it, then lift with a spoon into a cup. Do not shake or press it down, simply make it full, then run a spatula over the top to level it A tablespoonful of butter is measured in the same way. A tablespoonful of melted butter means butter melted before measuring. One cup of cream, whipped, means cream measured before whipping. Whipped cream requires measuring after being whipped. Left-Overs of Fat DO NOT throw away scraps of fat. The grease that accumulates on top of soup stock, bits of suet from roasts and steak, sausage and bacon drippings, the fat on top of the gravy from a roast, even mutton drippings, which some cooks despise, can be saved and converted into a pail of drippings that will do all sorts of excellent service. Keep a fat jar as you do a receptacle for stock pot materials. See that it is scrupulously clean and set it in a cool place. Empty it twice a week in summer and once in winter. Take all the scraps, put them through u meat chopper and set over the fire in a saucepan with enough cold water to cover them. Let them cook till the fat is melted and the water almost evaporated. Strain and press all the fat from the scraps. When this forms into a solid cake, lift it off, put with it any fat that requires clarifying and do it altogether. Pour over it a pint of boiling water, add a teaspoon of salt and boil it uncovered for an hour. Set the saucepan where it will cool as quickly as possible and lift the cake of fat as soon as it hardens. Scrape the sediment from the bottom, melt again, letting all the water cook out of it. Strain through two folds of cheesecloth, and the fat will be ready for frying. If only a teacup of fat is added to this supply once a week, it will save the buying of fat for frying purposes, even in a large family. Keep it clean by straining carefully every time it is used. 2 Left-Overs Keep in another jar a different supply of fat, the fine flavored drippings of pork or beef for frying potatoes and various foods that call for sauted treatment. If it is very brown or holds water in it, treat to a boiled bath as for frying fat and you will have a dish of drippings that excels even the traditionally fine quality of salt pork. When fat becomes too dark for frying, and pieces accumulate which are not fit to add to the frying material, clarify it occasionally and save it for soap grease. A ten-cent can of lye and the accumulation of two months' unavailable fat will make sixteen pounds of excellent soap, suitable for laundry, cleaning and sink purposes. Half an hour's work will accomplish the job and you will have a pan full of a fine, firm white jelly ready to be cut into cakes. Small Aids for the Thrifty Housewife If the end of a beefsteak has been blackened during the broiling process, and you wish to convert it into a mince or stew, simply wash it by pouring boiling water over it.

Left-overs made palatable