Wash eggs before using them, then save the shells for clearing coffee or soup. Four eggshells, to which something of the albumen clings, are enough to clear one pot of coffee. The crushed eggshells are capital for cleaning the insides of .cruets or any bottle with a narrow neck. One is often puzzled to think of ways of utilizing the whites or yolks of eggs when the other part has been used. If making boiled custard, salad dressing or anything which calls for only yolks, plan to make either a snow or white cake, meringues for puddings or pies, frosting, etc. Soft-boiled eggs may be boiled again till, hard, and the yolks mashed and seasoned and used in sandwiches, or served plain in meat and fish sauces, salads or soups ; the whites may be put into the stock kettle or used as a garnish for all sorts of dishes. Dropped eggs, bits of omelet and otner cooked eggs may be used in egg sauce, soup, stuffing, or in made- over fish or meat dishes. — Mrs. Mary Woodbridge. Sometimes yolks of eggs are left over when mak- ing a dish which calls for only whites; drop them gently in a bowl of cold water if you do not need them immediately. They will not spoil if they stand for several days. Handle them carefully so they will not break. A cold fried egg chopped and seasoned makes a good sandwich. Children like an oyster sandwich made by putting cold stewed oysters between buttered crackers. — H. Annette Poole. When you serve a baked bean salad, accompany it with olive or anchovy sandwiches. 6 Left-Overs Before making a chicken salad, let the pieces before being cut stand in some chicken or white stock for a few hours. It will make it deliciously moist and tender. Roast or boiled chicken, or even a bit of canned chicken, can be treated in this way and improved. A pint of new potatoes, too small to serve in pre- sentable fashion, may be boiled, skinned and covered with a white sauce or allowed to cool and served whole as a potato salad with a few shredded chives sprinkled over them. If the liquor about olives gets emptied accidentally, make a fresh brine of salt and water and replace the olives in their bottle. A pinch of ground cloves in a warmed-up meat dish is often a pleasing addition. Nutmeg is the spice to use with poultry. In making hash, never stir with a spoon, it makes the mixture disagreeably pasty. Toss lightly with a fork. Save the skins of particularly fine oranges and lemons, they may be very easily candied at home and save buying an expensive item in cooking. Use the skins in two halves as when you cut them to extract the juice on a lemon squeezer. When you have a dozen or so on hand, drop them in boiling water and cook for half an hour, changing the water three times before they are done. When ready you can pierce them with a straw. Make a sirup of equal parts of sugar and water. Cook the skins in it till they grow transparent and you have a thick sirup. Drain the skins on a plate, then roll in pulverized sugar and set in a cool oven to dry. Save the sugar into which the sirup changes to flavor and sweeten sauces for pud- dings or fritters. Keep the lemon and orange peel packed in a fruit can with a close lid. When using Made Palatable 7 peel, cut it in fine strips with a scissors. You will find it much easier to use than a knife. Save the oil from good sardines ; a tablespoonf ul of it gives an agreeable flavor to a brown sauce for heating sardines and it economizes on butter. A slight flavor of onion is almost a must-have in hot dishes prepared from cold meat. Rubbing the inside of the salad bowl or fork with a cut clove of garlic or onion will give all the flavor desirable where the least flavor possible is desired.

AI-modernized reading of the original text

Wash eggs before using them, then save the shells for clearing coffee or soup. Four eggshells, to which something of the albumen clings, are enough to clear one pot of coffee. The crushed eggshells are capital for cleaning the insides of .cruets or any bottle with a narrow neck. One is often puzzled to think of ways of utilizing the whites or yolks of eggs when the other part has been used. If making boiled custard, salad dressing or anything which calls for only yolks, plan to make either a snow or white cake, meringues for puddings or pies, frosting, etc. Soft-boiled eggs may be boiled again till, hard, and the yolks mashed and seasoned and used in sandwiches, or served plain in meat and fish sauces, salads or soups ; the whites may be put into the stock kettle or used as a garnish for all sorts of dishes. Dropped eggs, bits of omelet and otner cooked eggs may be used in egg sauce, soup, stuffing, or in madeover fish or meat dishes. — Mrs. Mary Woodbridge. Sometimes yolks of eggs are left over when making a dish which calls for only whites; drop them gently in a bowl of cold water if you do not need them immediately. They will not spoil if they stand for several days. Handle them carefully so they will not break. A cold fried egg chopped and seasoned makes a good sandwich. Children like an oyster sandwich made by putting cold stewed oysters between buttered crackers. — H. Annette Poole. When you serve a baked bean salad, accompany it with olive or anchovy sandwiches. 6 Left-Overs Before making a chicken salad, let the pieces before being cut stand in some chicken or white stock for a few hours. It will make it deliciously moist and tender. Roast or boiled chicken, or even a bit of canned chicken, can be treated in this way and improved. A pint of new potatoes, too small to serve in presentable fashion, may be boiled, skinned and covered with a white sauce or allowed to cool and served whole as a potato salad with a few shredded chives sprinkled over them. If the liquor about olives gets emptied accidentally, make a fresh brine of salt and water and replace the olives in their bottle. A pinch of ground cloves in a warmed-up meat dish is often a pleasing addition. Nutmeg is the spice to use with poultry. In making hash, never stir with a spoon, it makes the mixture disagreeably pasty. Toss lightly with a fork. Save the skins of particularly fine oranges and lemons, they may be very easily candied at home and save buying an expensive item in cooking. Use the skins in two halves as when you cut them to extract the juice on a lemon squeezer. When you have a dozen or so on hand, drop them in boiling water and cook for half an hour, changing the water three times before they are done. When ready you can pierce them with a straw. Make a sirup of equal parts of sugar and water. Cook the skins in it till they grow transparent and you have a thick sirup. Drain the skins on a plate, then roll in pulverized sugar and set in a cool oven to dry. Save the sugar into which the sirup changes to flavor and sweeten sauces for puddings or fritters. Keep the lemon and orange peel packed in a fruit can with a close lid. When using Made Palatable 7 peel, cut it in fine strips with a scissors. You will find it much easier to use than a knife. Save the oil from good sardines ; a tablespoonf ul of it gives an agreeable flavor to a brown sauce for heating sardines and it economizes on butter. A slight flavor of onion is almost a must-have in hot dishes prepared from cold meat. Rubbing the inside of the salad bowl or fork with a cut clove of garlic or onion will give all the flavor desirable where the least flavor possible is desired.

Left-overs made palatable