True food values and their low costs

Mr. Horace Fletcher, who begins his day's work at four in the morning and eats nothing until noon, when over fifty years of age, put in a week with a Yale boat crew in training, and held his own with the lads. His diet was only cereal, milk, and maple sugar, costing eleven cents a day. CHAPTER XIII Easy Ways to Prevent Waste "Waste not, want not," is the motto which should be hung in every kitchen. Every kind of food left over can be utilized in some way. Of course, in using "leftnDvers" something new must be added. Tough steak may be finely chopped, seasoned with salt, pepper, and onions, and fried in little cakes. A nice stew may be made of the pieces of cold beef. Cut them into small pieces and cover with water, boil till tender, add an onion, carrot, potatoes, a little turnip, a spoonful of rice, pepper, and salt' Serve with slices of toasted bread. Scraps of veal, mutton, lamb, or lean pork, alone or all together, make a fine meat pie, or, finely chopped up. may be heated in tomato sauce. Remnants of fowl of any kind may be served with cream sauce, hashed with a dash of mustard and served on toast, or used as sandwiches. The bones of fowl slowly simmered in water for a long time give the foundation for a rich soup. Cold ham, seasoned with onion and mustard, and use for sandwiches, scrambled eggs, or in hash. Horseradish makes a good seasoning for this. Cold potatoes may be fried, mashed, creamed and used in salads. Other vegetables may be used in hash or stew or as a vegetable salad. Cold beans and corn warmed up in milk make a fine succotash. Cold rice may be made into a pudding, or into muffins and griddle cakes. Make hash and balls with left-over fish. Chop cold oysters finely and add to poultry dressing. Dry and pound all stale bread, and use for rolling croquettes and fish in. To boil cracked eggs, put a teaspoonful of salt in the water, and the whites will not come through. To remove egg stain from silver, rub with a wet rag dipped in salt. Before squeezing a lemon, heat it thoroughly first, and nearly double the amount of juice will be obtained. To avoid waste in cooking potatoes, take them up as soon as they are done. Of course, it is important to begin to cook them at the proper time. When boiled, baked, fried, or steamed. J they are rendered watery by continuing to cook after they reach the proper point. For this reason potatoes, to bake or boil, should be selected so as to have them nearly the same size. Begin with the largest first, and continue to select the largest until all are gone. Be careful that the water does not stop boiling, as this will make the potatoes watery. Never boil them hard, as it breaks them. When peeled, they boil fifteen minutes quicker. The secret of having potatoes mealy and palatable is to cook them rapidly. Steam until the skin cracks and a fork can easily penetrate the center. If not to be served at once, continue steaming, as they become solid sooner than when boiled. New potatoes should always be boiled in two waters, and old ones are also better for it. In making broth it is a great mistake to assume that the nearly tasteless mass of fibers which is left undissolved by the water has no nutritive value. This tasteless material has been found to be as easily and completely digested as the same weight of ordinary roast. It contains nearly all the protein of the meat, and, if it is properly combined with vegetables, salt, and flavoring material, makes an agreeable as well as nutritive food. The cheapest foods, generally speaking, arc 1 those which can be secured in bulk. I purchased what purported to be a pound of bacon, sliced and put up in glass jars, paying thirty-five cents for it. A side of bacon can be purchased for eighteen cents a pound. 1 was paying seventeen cents for the brand.