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“…in a well regulated kitchen nothing is ever wasted, but with careful preparation even the ‘rough ends’ of a beef steak may be made into a wholesome, tender and appetizing dish; that ‘stale bread’ may be used in the most delicious ‘desserts’ and ‘farcies,’ and ‘left-over’ food from the day before need not be thrown in the trash-box, but may be made into an endless variety of wholesome and nutritious dishes.”
From The Picayune’s Creole Cook Book (originally published in 1901) – a collection of nearly 800 recipes for Creole cooking from the publishers of New Orleans The Times- Picayune.
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