Care Of Leftovers

The greatest attention should be given to the care of the leftovers so that they will be in the proper condition to use. Foods should never be put away in the dishes in which they have been served, because of the inconvenience, the unattractiveness in appearance, and the inadvisability of setting good dishes in the refrigerator. A small jar should be kept especially for meats. When the meat is brought from the table it should be freed from the bones and fat and put into the jar. If the bones are to be used for soup, put them at one side of the jar. Gravies and the scrapings of the platter should be kept in a small bowl.

Vegetables should receive the care that their character demands. Green vegetables, as stated above should be wrapped in a cloth or paper and put in a cool place. When cooked vegetables are left, plan the use, and put away accordingly. Two or three may be put away together if they are to be combined in a made-over dish, as in soups, croquettes, etc.

Jelly glasses are very convenient for this purpose, occupying small space and being easily covered.

Pieces of bread that are left, crusts, etc., should be put in a pan and set in a warm, dry place where they will dry out slowly and be ready to use as bread crumbs or dry bread. They should never be thrown back into the bread box with the other bread. Cake, and cookies should be taken care of in the same way dry cake crumbs, being very useful in making desserts.

Small amounts of preserves, jellies, canned fruits, etc., if put away in jelly glasses and kept covered so they will not dry out, can also be used to advantage in desserts and entrees.

Keeping Supplies On Hand

The systematic, thoughtful housekeeper will always have on hand reserve supplies to meet whatever emergency may arise. In selecting these supplies, thought should be given to the use to which they may be put. Canned soups, and vegetables that can be utilized in cream soups, should be on hand. Canned vegetables are always easy to choose, but it requires a little thought to get materials that could be used for salads. For this, asparagus, string beans, kidney beans, peas, with the addition of nuts, can be utilized very nicely. In fruits, canned peaches, pears, pineapple, white cherries and grapes, either in combination or with oranges, bananas, nuts, etc., will make dainty salads.

The "bouillon cubes" now on the market are excellent and very convenient. A can or two of unsweetened condensed milk may help out in an emergency. There now may be obtained a number of canned dehydrated fruits and vegetables - even dehydrated cream soup - which take up little space in the store closet. These are especially useful when camping. The dried fruits - apricots, peaches, prunes, apples and pears, are much less expensive than canned fruits and may be kept on hand in covered receptacles. They cannot be prepared quickly, however.

Canned fish, such as salmon, kippered herring, etc., and the canned meats, tongue, chicken, corned beef, etc., will help greatly in an emergency, being served either cold or hot, in a natural state, or with some sauce, or made into scalloped dishes, croquettes, souffles, etc. Smoked fish and meats may be kept on hand in small quantities.

For desserts, the following suggestions may be helpful: Boxes of candied pineapple, cherries, and other fruits, with dates, figs and nuts, will always furnish the foundation for a quick, dainty dessert. For example, into the bottom of a pudding dish put some toasted breakfast food, such as puffed wheat, or bread, or cake crumbs, sprinkle over with small pieces of dates and a few nuts. Another layer of breakfast food, with some more dates and nuts on top; over this pour a little soft custard or cream. A few pieces of candied pineapple or cherries on top will make it more attractive.

Canned plum pudding, different kinds of fancy wafers, and preserved fruits will always be ready.