This section is from the book "Hints To Housewives On How To Buy, How To Care For Food", by Mayor Mitchel's Food Supply Committee. Also available from Amazon: Hints to Housewives on How to Buy, How to Care for Food.
A number of vegetables may be mixed together and used for a salad.
Vegetables are not hurt by reheating.
The leaves of celery are valuable in the soup for flavoring, Any left-over celery leaves can be dried out in a lukewarm oven, put into a glass jar, and kept for flavoring soups, sauces, etc.
Any left-over parsley can be dried out in the same manner and used for the same purpose.
Limp lettuce leaves may be shredded with a scissors and used in any kind of salad.
Baked potatoes that are left over must be made into stuffed potatoes before they are heavy and cold. At the close of the meal at which they were first served, cut the potatoes directly into halves, scoop out the inside portion, put it through an ordinary vegetable press, or mash it fine; add a little butter, salt, pepper and sufficient milk to make a light mixture; stand this over hot water and beat until light and smooth. Put it back into the shells, and stand them aside in a cold place. When ready to serve, brush the top with beaten egg and run them into a quick oven until hot and golden brown.
See page 59.
Cold mashed potatoes may be made into croquettes by adding to each pint four tablespoons of heated milk, the yolks of two eggs, a tablespoon of chopped parsley, a teaspoon of grated onion, a quarter of a teaspoon of pepper; stir over the fire until the mixture is thoroughly heated; form into cylinder-shaped croquettes, dip in egg and rolled bread crumbs and fry in smoking hot deep fat.
See page 66.
Have previously prepared one cup boiled potato, cut in dice, one cup boiled carrots, cut in dice, one-half cup boiled turnips, cut in dice, and one-half cup left-over peas. Cook two slices onion in three tablespoons drippings five minutes. Remove onion, and add three tablespoons flour, one teaspoon curry-powder, one teaspoon salt, one-fourth teaspoon celery salt, one-fourth teaspoon pepper, and one and one-half cups milk. Stir until smooth, then reheat vegetables in sauce.
Left-Over Tomatoes. A half cup of stewed tomatoes or canned tomato pulp may be used with stock for brown tomato sauce, or for making a small dish of scalloped tomatoes, helping out at lunch when perhaps the family is less in number. The Italians boil down this half cup of tomatoes until it has the consistency of dough; then press through a sieve, add a little salt, pack down into a jelly tumbler and stand in the refrigerator to use as flavoring. A tablespoonful in a soup, or in an ordinary sauce, or mixed with the water for baked beans, or added to the stock sauce for spaghetti or macaroni, adds greatly to the flavor as well as appearance.
When tomatoes are very plentiful and the supply is greater than the immediate need, it is a good plan to make a paste, which will keep for some time in a cool place. Wash and scald tomatoes. Strain through a fine sieve, and boil until thick. Put in glass jars. This will be found very useful in flavoring soups and sauces.
See page 65.
Form any cold, well-seasoned spinach into a neat border on buttered toast. A full tablespoonful will answer for each piece of toast. Break an egg in the center of each mound. Season, sprinkle very lightly with buttered crumbs. Bake in the oven until the eggs are "set."
1 cup cooked carrots 1 cup white sauce
1 cup cooked peas 1 egg
Salt and pepper
Press carrots and peas through a sieve. Add seasoning, unbeaten egg, white sauce; set away to chill. Form into croquettes, roll in crumbs and egg, and fry in smoking hot deep fat.
1 tablespoon butter 1/2 cup water
2 tablespoons vinegar
Combine these in the order given and bring to a boil. Then add one teaspoon corn-starch moistened with cold water. Cook until clear. This makes a transparent sauce for warmed-over beets.
Any left-over beets that have been served with butter and no vinegar may be creamed. Chop them coarse, and to each cup of beets allow one cup of white sauce.
Take the outer and less tender stalks of celery that are often thrown away, cut them into one-half-inch pieces and cook in slightly salted water until tender. Drain and use one-half cup of this water and one-half cup of milk to make a white sauce. Add the celery to the sauce and pour over slices of nicely browned and buttered toast. Serve very hot.
See page 19.