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How To Use Left Overs, or the ‘Art of Using up’.

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When food or money was scarce, especially during the war years, every scrap of food would have been saved. Some of these economical little hints have been passed on as part of a family traditions, being handed down over the years. And many can still come in handy when there’s still a week to go before the salary is paid into the bank.
1: 
Bacon fat: keep it for frying fish, meat, eggs, omelettes, etc. Both lard and dripping contain palmitic and stearic fatty acids, important for energy metabolism and normal growth.
2: 
Bones: boil to make into stock for soups or gravy. Add lots of vegetables to the stock for a supply of nourishing soup.
3: 
Cold sausages: slice and add to potato salad, or mash; season and use as a filling for sandwiches or jacket potatoes.
4: 
Ends of cheese: grate and mix with equal quantity of freshly grated cheese and use as required in any cooked dish, Welsh rarebit, jacket potatoes, etc., Freeze and surplus.
5: 
Stale Bread: crisp in the oven and crush with a rolling pin, use as a coating for fish, croquettes or cutlets, and for a topping for cottage pies.
6: 
Rasher of bacon: a single rasher of bacon can be served with pieces of peeled apple, left-over mashed potato, or sliced boiled potato cooked in bacon fat.
7: 
Finely chop a rasher of bacon or cold sausage, fry and sprinkled over scrambled egg on toast; or add to the scrambled egg when it begins to thicken.
8: 
Eggy bread: For a ‘home from school’ treat, beat an egg in a bowl and season. Cut slices of bread in half and dip in the egg; fry in bacon fat.
9: 
Cold vegetables can be used to garnish salads, to thicken soups, or to add bulk to an economy cottage pie made from left-over roast meat.
10: 
Fry left-over greens and mashed potato to make traditional ‘bubble and squeak’.
Conclusion: 
As Mrs Beeton wrote: “Great care should be taken that nothing which might, by proper management, be turned to good account, is thrown away, or suffered to be wasted in the kitchen.”

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