Use the left-overs for luncheon.

Serve a soup with waffles or griddle cakes for dessert.

It will be an innovation in some families, but the waffles are even better than at breakfast.

Or serve a made-meat dish, a salad, and a dessert.

Serve mayonnaise with egg, meat, fish, or shellfish salads. Also with the more delicate vegetable salads, as tomato, asparagus, or celery.

Serve a boiled salad dressing with vegetable salads.

Serve French dressing with all green salads.

Serve plain lemon with all fat fish, as salmon, herring, mackerel - or a green salad with French dressing.

Serve a rich butter sauce or hollandaise with the white fish like halibut, cusk, haddock, and smelts.

Tomatoes may be served with fish in place of lemon.