The subject of "wasting" is one to which I wish to call attention. There are so many housekeepers who never think of utilizing the fragments which have been left after a meal, but throw them into the swill-tub. Now any thrifty, sensible housekeeper can, with proper care and judgment, manufacture these bits into numberless nice and palatable dishes, which will be a great saving, and perhaps add many a dollar to her supply of "pin money." Never throw away even a crumb of bread, but save it and put it with other pieces. If you have a loaf of bread about to mold, cut it into thin slices, place all together in a dripping-pan and place in the oven to dry, and you will find that when pounded and rolled, it will be very nice for dressing, puddings, griddle-cakes, and croquettes. Keep in a covered box, or in a paper sack tied securely, and hang it in a dry place. It is much more economical to prepare meats with a dressing of some kind, since they "go so much further." Save all the fat from soups, and boiled or roasted meats. The fat from beef, pork and poultry, keep for shortening or frying, and from ham, mutton and soups, in which vegetables were boiled, for soap grease. To clarify drippings, boil them a few minutes and then cut in a raw potato and let it cook for five minutes, then drop in a pinch of saleratus, and strain. If all the drippings are taken care of, it will be a great saving in a family.

Hash

There is nothing worse for the health, or for the palate, than a poor hash, while a good hash is not only a favorite dish in most families, but an essential article of economy and convenience. Do not make hash or any other dish greasy. It is a mistaken idea to think that fat and butter in large quantities are necessary to good cooking. Butter and oils may be melted without changing their nature, but when cooked they become much more indigestible and injurious to weak stomachs. Cold meat of any kind will do, but corned beef is best; always remove all surplus fat and bits of gristle, chop fine, place in a dripping-pan, season with salt and pepper, dredge with a little flour, and pour in at the side of the pan enough water to come up level with the hash, place in oven and do not stir; when the flour is a light brown, and has formed a sort of crust, take out, add a lump of butter, stir it through several times, and you will have a delicious hash. Or. place in hot skillet with just enough water to moisten, add a little butter or some nice beef drippings, stir often until warmed through, cover and let stand on a moderately hot part of the stove fifteen minutes. When ready to dish, ran the knife under and fold as you would an omelet, and serve hot.

How To Fix Tough Beefsteak

Cut off the tough ends of the beefsteak, - or any other kind of meat may be cooked in the same way. Chop the meat, while raw, very fine, heat a skillet very hot and grease it with butter, put in your meat, and stir all the time while cooking. This should be done over a quick fire, three minutes will cook the meat. Season with butter, pepper and salt. You can serve it plain or on toast. Another way: Chop fine and broil on a hot-gridiron, season with salt and pepper. Or, brown in a very hot skillet, dredge in a tablespoonful of flour, pour over a teacupful of boiling water, stir well and put over nicely toasted bread on a platter; poach some eggs if you like and put one on each slice of toast.