Principles of cookery

Milk surplus may be used in many ways. Skimmed milk answers as well as full milk for soups and doughs when fat is also used. Even if otherwise likely to curdle in heating, the addition of a little cooking soda makes it possible to scald milk, and then it may be used for custards, puddings, etc. Sour milk is available for 12? doughs and cheese, and cream may be substituted for butter and milk in simpler cakes and cookies. [illustration: 12?] Eggs left at the table in a soft-boiled condition may be cooked again until hard and then combined with sauces and served on toast or used as a garnish in soups or salads. Meat left-overs should be carefully sorted. The obloquy heaped upon hashes is due to carelessness. All uneatable portions, — bone, skin, and gristle, should be removed, but may yield a little stock if put in cold water. The clear lean may have about onefourth as much fat with it if it is to be used in the combination with potatoes, bread or cereal. There may be two grades of the lean, one cut in pieces of uniform shape an inch or more across, to be served in a sauce or moulded in a jelly ; the other to be chopped fine for hashes, croquettes, etc. Vegetables. Cooked vegetables spoil quickly but often may serve as soup, or a scallop, or a salad for a second meal. Fruits. It seems practically impossible to put together several kinds of fruit without good results. Combinations of left-over fruits, raw or cooked, will serve as the basis of a gelatine dessert made like the jelly described elsewhere, or may be frozen alone, or combined with cream, or thickened for a pudding sauce, or diluted with water for a fruit punch. Add suear as desired. Meat Left Overs Fruit Combinations Attractive Form Garnish Shapes Bread. No scrap of bread of any kind need be lost. Brown bread and muffins of different kinds are sometimes wasted when they might be steamed, or toasted and served in cream sauce, or made into puddings like a baked Indian pudding. Slices of stale raised bread, dried, gives us croutons, cut in cubes, or crumbs white and brown, coarse and fine, to use for scalloped dishes, stuffing for fish and poultry, and for many kinds of sweet puddings. The use of gelatine is an instance of our endeavor to make foods attractive in form. It has doubtful food value and no> agreeable flavor, but it gives solidity to fruit juices, or in aspic jelly to soup stock, and in such jellies we may mould fruits for dessert, or meat and vegetables for salad. Garnish is often desirable to make foods more appetizing, but it is a question whether this purpose is served by the addition of unedible materials which must be laid one side before the food itself is accessible. The truest art does not waste effort on useless things. The form of foods is further varied by utensils producing different shapes, the meat choppers with adjustable knives for particles of different sizes, the fancy 'knives for making thin slices or balls of vegetables and fruits, the muffin pans, waffle iron, the timbale iron, the many cutters and moulds for puddings, etc., The tendency of the present day is plainly towards small portions for individual service, and here again a