HOUSEHOLD WASTE. – Much waste is experienced
in the boiling, &c., of meats. Unless watched, the cook will throw
out the water without letting it cool to take off the fat, or scrape
the dripping-pan into the swill-pail. This dripping is useful in many
ways. It can be burned in lamps mixed with lard. When pork is boiled
alone, it will do to fry cakes, if cleansed. Again, bits of meat are
thrown out which would make hashed meat or hash. The flour is sifted
in a wasteful manner, or the bread-pan left with dough sticking to it.
Pie crust is left and laid by to sour, instead of making a few tarts
for ten, &c. Cake batter is thrown out because but little is left.
Cold puddings are considered good for nothing, when often they can be
steamed for the next day, or, as in case of rice, made over in other
forms. Vegetables are thrown away that would warm for breakfast nicely.
Dish-towels are thrown down where mice can destroy them. Soap is left
in water to dissolve, or more used than is necessary. If Bath
brick, whiting*, rotten-stone,
&c., are used, much is wasted uselessly. The scrub-brush is left
in water, pails scorched by the stove, and tubs, &c., left in the
sun to dry and fall apart.
*whiting - A pure white grade of chalk ground and washed for use
in paints, ink, and putty.