FOUND IN THE LARDER

Dominion, Volume 25, Issue 265, 4 August 1932, Page 4

FOUND IN THE LARDER

Economies for Housewife What to do with the bits and pieces left over from a meal is one of the problems of the economical housewife. A little imagination can prevent a great deal of waste, and these few suggestions may be elaborated in many different ways. Items.—Some cold pea-soup, one bloater (kipper). Remains of a Jelly. Resultant Menu. —Curried soup, served with rice. Bio ter and potato salad and the jelly re-melted and poured over stewed apples mixed with ginger-brown jelly. Items—A hambone with a little meat, two tomatoes and a piece of suet pudding Resultant Menu. —Mince all the ham that can be cut off, using the bone for stock. Mix with an equal quantity of breadcrumbs, flavour, and bake In Rainikin dishes, with a slice of tomato at the bottom of each. Fry the pudding in slices, and serve spread with jam. Items. —Cold cabbage, potatoes; some hashed mutton; half a rice pudding. Resultant Menu.—Rissoles made of the cabbage, potato sieved and mixed with flour and gravy from the hash. Form .into flat cakes and bake. Better pudding with the pieces of mutton in it. Reheat the rice pudding with more milk apd jam or marmalade to form a plain souffle with or without an egg.