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Introduction

What to Keep on Hand From experience it has been found that it will facilitate the preparation of made-over dishes if the following supplies and utensils are always at hand:

Supplies Seasonings, spices, and herbs of all kinds, including cayenne pepper or paprika. Catsups and piquant sauces.

Small cans of vegetables, meats, fish, and soup.

Extract of beef or bouillon cubes.

Canned sweet peppers.

Salad dressings.

Tomato paste. (Italian stores carry this.) Grated parmesan cheese, in bottles.

Jar of sifted bread-crumbs.

Unsweetened crackers.

Cans of sweetened condensed milk.

Cans of unsweetened evaporated milk.

Potato flour. (Jewish stores carry this.) Meat chopper.

Utensils Double boiler (or two saucepans that fit one in the other).

Inexpensive wire frying-basket.

Individual baking-dishes, such as ramekins or shells.

Dover egg beater.

Measurements 66 All successful cooks measure. Some do it with their eyes, and with such nicety that they forget the process and declare they never measure, but to them a "lump" of butter and a 'pinch" of seasoning are definite units of measurement. But these are unsafe guides to follow. For receipts in this book use the standard half-pint measuringcup, with the subdivisions plainly marked. All measures should be level for dry materials, and full for liquids. A "cup of milk" means a cup so filled that it cannot be safely carried across the room without spilling. Flour should be sifted once before measuring, and never packed down in the cup. A "spoonful" of dry ingredients, such as salt or flour, is not "heaping," but level- 1 scraped level with a knife.

MEATS Intelligent Buying of Meats When buying meat remember the left-over which may follow, and which may need a sauce. Have all bones that are removed from roasts and other cuts of meat sent home from the market. They make excellent stock for sauces and soup. Always ask for a marrow-bone with all soup and stewing meat; marrow is an excellent shortening, and can be made into an acceptable luncheon dish. In preparing French chops, crown of lamb, and similar cuts for cooking, enough trimmings are often paid for and thrown away to make a savory dish. Have these sent home. Remember, an allowance of suet goes with most cuts of beef.

Do not let it accumulate. Wipe carefully with a damp cloth, try out in a slow oven, and keep in a covered earthen jar. Keep all fat from fried bacon in a separate jar; it is valuable for browning and seasoning purposes. Equal parts of chicken fat, flank suet, and butter make an excellent shortening, which will keep for some time in a cool place, and can be used instead of butter.

Intelligent Cooking of Left-over Meats The greatest care must be taken not to destroy their digestibility. Never subject them to great heat for a long time. Whenever possible, let a hot sauce do most of the heating of rare, tender meat. Long, slow cooking is sometimes necessary to blend flavors and soften the hardened fibers of some cooked meats, but always keep the heat moderate. A double boiler is a good utensil for such cooking.

Intelligent Seasoning of Left-over Meats As a rule, reheated meats need to be more highly seasoned than freshly cooked ones. It is not wise, however, to crowd too many flavors into one dish, or always use the same seasoning for the same dish. The exact amount of salt and pepper must be determined by the seasoning already in the meat.

Intelligent Care of Left-over Meat Eternal vigilance is the price of health. Cooked meats are particularly attractive to flies, and flies are deadly. Do not put warm meat in the icebox. Cover while cooling with inexpensive wire covers that come for the purpose. Do not forget it after it goes in the ice-box, but arrange for its prompt use.