Left-Over Foods and How to Use Them

About this eBook

Author

Hiller, Elizabeth O., 1856?-1941

Title

Left-over foods and how to use them : with suggestions regarding the preservation of foods in the home

Original Publication

Kendallville: McCray refrigerator co., 1910.

Credits

Carol Brown, Charlene Taylor and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking, American

Category

Text

Project Gutenberg

eBook-No. 72831

Release Date

January 30, 2024

Copyright

Public domain in the USA.

Contents

1. 1.Left-Over Foods and How to Use Them
2. 2.Untitled
3. 3.Untitled
4. 4.To Market and Care for Food
5. 5.A Word on Food in Season
6. 6.Care of Vegetables, Fresh Fruit, etc. — Fresh Fruit — Potatoes — Sweet Potatoes — Beef and Mutton — Fish — Butter — Milk and Cream — Eggs
7. 7.How to Measure Accurately — To Measure Ingredients — A Cupful — Measuring Liquids — Measuring Butter, Lard, Etc. — Tablespoons and Teaspoons — Combining Ingredients
8. 8.Standard Table of Weights and Measures
9. 9.The Refrigerator — Care of the Refrigerator — The Care of Food in the Refrigerator
10. 10.Left-Over Meats — Beef Croquettes — Left-Over Roast Beef—Mexican Style — Delicious Beef Pie — Cecils with Brown Sauce — Beef Cutlets — Beef-Steak Pie — Creole Croquettes — Corned Beef au Gratin — Corned Beef Hash — Breaded Tongue with Tomato Sauce — Casserole Rice with Veal — Veal Croquettes. — Blanquette of Veal — Minced Veal — Ragout of Veal — Mutton with Currant Jelly Sauce — Minced Mutton on Toast — Salmi of Mutton — Lamb Croquettes — Left-over Roast Pork Croquettes
11. 11.Left-Over Poultry — Chicken Croquettes — Chicken and Mushroom Croquettes — Cream Chicken with Green Peppers and Mushrooms — Scalloped Chicken — Chicken Chartreuse — Chicken Timbales — Chicken a la Bechamel — Chicken Souffle — Salmi of Duck with Green Peas — Chicken and Oysters a la Seville — Mock Terrapin — Left-Over Chicken with Poached Eggs — Minced Turkey with Poached Eggs
12. 12.Left-Over Fish — A Simple Luncheon Dish — Fish Hash — Fish Cakes (Made of Remnants of any Fresh Fish) — Left-over Fish en Casserole — Fish Croquettes — Turban of Fish
13. 13.Left-Over Ham, Etc. — Minced Ham Omelet — Ham with Currant Jelly — Canapes—Mexican Style — Scrambled Eggs with Minced Ham and Chicken — How to Keep Left-Over Whites and Yolks of Eggs
14. 14.Left-Over Cheese — Cheese Omelet — Cheese Souffle — Cheese Balls — Cheese Canapes — Cheese Wafers
15. 15.Meat and Fish Sauces — Thin White Sauce — White Sauce No. 2 — Thick White Sauce (Basis of Croquettes and Cutlets.) — Thick Sauce Veloute (Used for Croquettes and Cutlets) — Brown Mushroom Sauce — Veloute Sauce — Creole Sauce — Tomato Sauce No. 1 — Tomato Sauce No. 2. — Egg Sauce (Drawn Butter Sauce.) — Supreme Sauce — Bechamel Sauce — Sauce Saubise — Sauce Bearnaise — Hollandaise Sauce — Sauce Tartare — Bacon Sauce
16. 16.Left-Over Potatoes and Vegetables — Potato Cakes — Creamed Potatoes — Hash Brown Potatoes — Lyonnaise Potatoes — Burr Oak Farm Potatoes — Potato Croquettes — German Fried Potatoes — Potatoes Delmonico — Stuffed Peppers — Fried Celery — Creamed Celery With Cheese — Corn Oysters
17. 17.Stale Bread and Its Uses — Bread and Butter Pudding — Chocolate Bread Pudding — German Toast — Brown Betty — Apple Bread Pudding — Croustades of Bread
18. 18.Pudding Sauces — Creamy Sauce — Vanilla Sauce — Peach Canapes — Hard Sauce — Coffee Jelly — Candied Orange Peel
19. 19.In Conclusion—Let Nothing Be Wasted
20. 20.Transcriber’s Note

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