SMALL LEAKS OF A HOUSEHOLD.

Press, Volume LXVIII, Issue 14344, 2 May 1912, Page 2

SMALL LEAKS OF A HOUSEHOLD.

MANY MAY BE STOPPED BY A LITTLE CARE.

In an article in -the Washington "Herald" concerning the small leaks of the household, tho littlo foxes which ravage our, domestic .. vines, Marion Harland says:—How about that soup-meat from which you say "all tho good has been cooked?" Recall the fact, that -tho well-known "bouilli" of the French— the most marvellous culinary experts and economists we know —is nothing, more nor less than the boiled meat from which their pot-au-feu and their bouillon aro made. They do not throw away the meat with the assertion that it i 3 worthless after boiling it for soup. They put with it some of the liquor in which it was cooked, add vegetables and seasoning; and make a savory dish fit for the table of anyone. Suppose you try this. - Exercise tho same care with other left-overs of food. Nothing is too small *to be worth keeping. A tablespoonful jof tomatoes or of peas or of beans, a little rice, a cold boiled potato, odds and ends of this sort —none of them Is too trifling to go into a salad or to enrich a soup or to mako a part of a savoury compound which will help out at luncheon or,,,dinncr. The despised cheese parings may be ground up and saved for macaroni or some dish au gratin. Stale cake, like stale bread, has many uses, either by itself or in combination with something else. The tablespoonful of preserves left in tho bottom of tho jar need not be "eaten to save it," but put aside to spread on bread for a child's lunch; the left-over of preserves or desert will-help to give character to a cornstarch or rice or I bread pudding. Orange and lemon peel may be thrown in cold water to be caudied or preserved for future service, fresh fruit which will not keep may bo stewed, even if there is only a littlo of it. . Don't waste milk. I have been in households where sour milk was thrown away. If you do not havo need for it in biscuits, or corn bread, or gi**: bread, or some one of the many other recipes whero sour milk is called for. uso it in pot cheese, which will keep for several days, and is good with bread, with crackers and jam or cake, or in salad. You are wasting when you do not take care of tho commodities you have, when bread gets stale on your hands because it is not properly wrapped, when milk sours because "it has been left in the hot kitchen, when crackers grow damp and musty-because they are kept in a. paper-bag instead of in a tin. All the provisions that go bad beforo they can be used arc. just so much loss, and 6how your extravagance in buying, your "inattention in caring for them, or j-our heedlessness in planning their use. Perhaps you do not call yourself wasteful, but stop and think. Is there any other word which describes the condition ? ' What care do you take of your household linen? Do-you watch for every break and mend it as soon as it comes*-' Do you look.over your worn napkins and tablecloths before they go to the wash, and put in\the stitch that may save a hole? Do you .cut up tablecloths which are too badly worn for their proper use and convert them into fish napkins and doilies to lav* under baked potatoes and the like ? Do you turn your sheets as they beeomo thin m the centre and make wash cloths out of the towels that are badly broken and catch up the hemstitched border of the towels themselves as soon as it begins to go? Look out for. all the tiny leaks and stop. them. '