Luncheon is the meal at which to use up left-overs. Ability to use left-overs wisely indicates wide culinary knowledge on the part of housekeeper or cook. The second appearance of any article of food should not suggest the first, nor should much time or new material be expended in its preparation.

It is not necessary to have a different recipe for each special kind of meat, fish, or vegetable, but rather to classify all recipes under a few heads, and then adapt the material at hand to the general process.

Soups, stews, hashes, scallops, croquettes, fritters, salads, timbales, and souffles are standard processes, and once the general formula is learned almost any material may be used for each.

It is seldom wise for a household employing few helpers to buy new material to convert into elaborate "made dishes," but often from several bits an attractive entree may be evolved with little labor.

If the material is limited it may be extended mar-velously by the judicious use of milk, eggs, crumbs, and seasoning.

Unless there is milk or stock, few soups are possible.

Stews require time for preparation, salads imply the use of something green, fritters and croquettes mean frying, and souffles are undesirable when eggs are four cents apiece. Thus we may select the one dish best adapted to our conditions.