The problem of cooking for two depends to a great extent for its solution upon the ability to use left-overs attractively at successive meals. In using this surplus food, it is important to supply whatever is lacking. If it is dry it needs to be moistened; if it is hard it needs to be softened; if it is not of any particular flavor it needs to be well seasoned or mixed with something that will give it a distinctive and appetizing taste.

Sometimes it is Well to Keep Your Left-Overs Uncooked. For instance, if you have a steak that is too large for one meal, because in order to have it appetizing you had to have it cut fairly thick, cut out the heart or tenderloin and broil it, keeping the rest for a fresh-meat casserole the next day.

Any Small Pieces of Uncooked Meat may be made attractive by broiling on the skewer or preparing as a mixed grill or a mixed fried dish. For any of these there need be only a few small pieces of meat with accessories such as half a dozen mushrooms, a few slices of potato, an onion or two, small cubes of egg-plant or turnip or other vegetables, a few curls of bacon or a tiny sausage or two. To cook "en brochette" dip the small pieces of meat and vegetable in melted butter and impale them on the skewer. Bacon and sausage of course need no butter.

Put the skewer on the broiling rack and broil, turning occasionally. For a mixed grill, any meat or vegetable that can be put under the broiler may be used. Slices of tomato, eggplant and pineapple give interesting variety.