The proper care and use of drippings, as well as of the fat cut from the
edge of steaks, should be known and practiced by all housekeepers. For
frying purposes they are more wholesome than lard, many persons who
are unable to partake of food fried in the latter find no trouble with the
use of the former; besides, the drippings do not spatter from the pan as
does lard, and are, therefore, more desirable on the score of cleanliness.
For frying fish, potatoes, and such food as does not require butter, they
will be found very satisfactory. To clarify drippings pour on boiling
water, stir thoroughly and set aside until the following day, then put into
a saucepan with boiling water and a little salt and allow to simmer slowly,
skimming well until the water has evaporated; strain into an earthen
vessel and keep covered. If the work has been well done so as to remove
the water and all impurities, it will keep for weeks. Turkey and chicken
fat can be saved for making soup.
Sour milk makes cottage cheese, a recipe for which will be found
under its proper heading; it also makes good biscuits and griddle
cakes.
Potted meats can be made of fragments cut from the bone, pounded
in a mortar and seasoned; they make fine canapes for luncheon. The
tough ends of steaks can be chopped and made into Hamburg steak or
cornish pastry; the recipe is in this book.
Potatoes left over are capable of so many ways of re-serving that it is
almost unnecessary to mention them. They reappear in potato cakes, in
hash, in soups, and in many other forms.
40 WASTEFULNESS.
Egg-shells are useful for clearing soups, jellies and coffee. Soft-
boiled eggs left over can be reboiled, and when hard, take their place in
garnishing, in salads, in pressed meats, and on toast. The canary never
objects to a tiny taste. Cold fried or scrambled eggs need not be wasted
but chopped and mixed with mince meat to make excellent stuffed rolls.
If eggs are required for the white alone, save the yolks in a cup, wet a
cloth, place it over them, and keep in a cold place till wanted.
Oatmeal and other cereals, left over, answer well to be added to that
made fresh the next day, or they can be fried for breakfast and eaten
with maple syrup.
Vegetables left over may go into the soup designed for next day's
dinner. Canned fruits should be watched; if they show signs of working
they should be stewed at once. Apple parings and pulps that are sound
need not be thrown away. Stew to a pulp, strain and sweeten and you
have apple butter✪ Apple Butter, peach butter and excellent filling for tarts.
Cold rice is easily made into a pudding, into croquettes, or better still,
is fine as a thickening for broth.
If ice is not obtainable set milk in a cold place or boil to keep it
sweet. Flour and meal must be kept covered, and tea and coffee are best
preserved in closed canisters. Add a tablespoon of cornstarch to each
pint of salt, mix well and you will not be troubled by salt clogging or
becoming damp. Butter keeps best in stone jars, bread and cake retain
their freshness in tin.
Page 40 · 1 recipe record on this page
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The proper care and use of drippings, as well as of the fat cut from the edge of steaks, should be known and practiced by all housekeepers. For frying purposes they are more wholesome than lard, many persons who are unable to partake of food fried in the latter find no trouble with the use of the former; besides, the drippings do not spatter from the pan as does lard, and are, therefore, more desirable on the score of cleanliness. For frying fish, potatoes, and such food as does not require butter, they will be found very satisfactory. To clarify drippings pour on boiling water, stir thoroughly and set aside until the following day, then put into a saucepan with boiling water and a little salt and allow to simmer slowly, skimming well until the water has evaporated; strain into an earthen vessel and keep covered. If the work has been well done so as to remove the water and all impurities, it will keep for weeks. Turkey and chicken fat can be saved for making soup.
Sour milk makes cottage cheese, a recipe for which will be found under its proper heading; it also makes good biscuits and griddle cakes.
Potted meats can be made of fragments cut from the bone, pounded in a mortar and seasoned; they make fine canapes for luncheon. The tough ends of steaks can be chopped and made into Hamburg steak or cornish pastry; the recipe is in this book.
Potatoes left over are capable of so many ways of re-serving that it is almost unnecessary to mention them. They reappear in potato cakes, in hash, in soups, and in many other forms.
40 WASTEFULNESS.
Egg-shells are useful for clearing soups, jellies and coffee. Softboiled eggs left over can be reboiled, and when hard, take their place in garnishing, in salads, in pressed meats, and on toast. The canary never objects to a tiny taste. Cold fried or scrambled eggs need not be wasted but chopped and mixed with mince meat to make excellent stuffed rolls. If eggs are required for the white alone, save the yolks in a cup, wet a cloth, place it over them, and keep in a cold place till wanted.
Oatmeal and other cereals, left over, answer well to be added to that made fresh the next day, or they can be fried for breakfast and eaten with maple syrup.
Vegetables left over may go into the soup designed for next day's dinner. Canned fruits should be watched; if they show signs of working they should be stewed at once. Apple parings and pulps that are sound need not be thrown away. Stew to a pulp, strain and sweeten and you have apple butter, peach butter and excellent filling for tarts.
Cold rice is easily made into a pudding, into croquettes, or better still, is fine as a thickening for broth.
If ice is not obtainable set milk in a cold place or boil to keep it sweet. Flour and meal must be kept covered, and tea and coffee are best preserved in closed canisters. Add a tablespoon of cornstarch to each pint of salt, mix well and you will not be troubled by salt clogging or becoming damp. Butter keeps best in stone jars, bread and cake retain their freshness in tin.
Records on this page
Apple Butter