The Pattern cook-book

luncheon. The unbaked portion of puff paste taken from the center of patties, when dried and rolled, makes a richer and much better covering for scallops, devils, etc., than dried bread-crumbs. The green part of celery stalks is not sightly in the dish or glass, nor is it fit to eat ; but it is just the thing for stewing and for flavoring soups. The roots, when boiled, make an excellent salad. Save every bone, whether of beef, mutton, veal, ham, poultry or game, and also all juices and gravies, for making soup. In the soup kettle place the long end of the rib roast, which would only become tasteless and dry if warmed in the oven ; and also the fat ends of French mutton chops. This kettle may be made an inexhaustible storehouse, not only for making ordinary soup or puree, but also for stock, which is far better than water for making sauces and gravies. All the fat from the surface of the soup, every piece of suet from chops and steaks, in fact, all kinds of fat should be saved, tried out, clarified and strained into the dripping pot. If this is done, there will always be an abundance of fat for frying, and no lard need ever be purchased for this work. Doughnuts and fritters are much better fried in drippings than in lard, as then so much of the fat is not absorbed. The coarse, tough and unprepossessing tops of sirloin steaks, and the tough ends of rumps, which cannot possibly be eaten when broiled, make most excellent Hamburg steaks. Soup meat, nicely chopped and seasoned and freed from all tough gristle may be pressed and used for luncheon. It needs to be well seasoned, else it will prove tasteless. SMALL ECONOMIES. 603 Cold mutton is particularly satisfactory when hashed and served on toast, or when stewed with tomatoes. Cold roast and boiled chicken or turkey may be made into croquettes a la Bechamel, and if nicely served, will never suggest warmed-over meats. A cupful of cold boiled rice added to griddle-cakes, muffins or waffles makes them lighter and more easy of digestion. The water in which fresh tongue, mutton or chicken is boiled may be used for soup, or may be added to the stock-kettle. Whites of eggs, saved one or two at a time, and kept in a cool place, may be used for angels'-food, white cakes or apple snow. When the yolks of eggs are to be set aside for any length of time, beat them thin, adding a little cold water. This will prevent the thick scum forming on the top that wastes so much of the egg. If the yolks are to be used for salads, however, the water must not be added. Cold boiled, baked or broiled fish may be used in croquettes or salads, a la creme, etc. Hard ends of cheese may be grated and saved for baking macaroni. From a few of these dried bits a large quantity of grated cheese is obtained. " Together let us beat his ample field, Try what the open, what the covert yield ; Content if hence the unlearned their wants may view, The learned reflect on what before they knew." Pope. HOW TO BLANCH ALMONDS. Shell the nuts and pour boiling water upon them. Let them stand in the water until the skin may be removed, then throw them into cold water, rub off the skins between the hands, and dry the kernels between towels. HOW TO SALT ALMONDS.