Escalloped Potatoes

Cold boiled potatoes may be sliced and browned as a scallop. Make a white sauce, line a buttered baking dish with a layer of the potatoes, pour over a little of the sauce, add another layer of potatoes and more sauce, and so on until the dish is full. Over the top dot bits of butter and brown in hot oven.

Pastry Bits

Pastry scraps may be utilized to make dainties for luncheon. Roll the dough left from pies into a thin sheet and spread with chopped dates, raisins, figs, nuts, a mixture of whatever happens to be on hand; lay another sheet of paste on top and press lightly with the roller. Cut into shapes and bake a delicate brown.

Sprinkle cinnamon and sugar in between pieces of paste, or on top, using only one layer, if preferred.

Cheese Sticks

Another use for pastry scraps is to sprinkle the rolled-out dough with grated cheese, seasoned with salt and cayenne pepper. Cut into long strips and bake.

Egg Balls For Soup

When the whites of eggs are used for a dish not requiring the yolks, have ready on the stove a pan of boiling water. As the eggs are to be opened drop each yolk whole into the water and cook hard. Drain when done and put away to add later to a clear soup, serving 1 egg yolk in each plate of soup. Also use the yolks mashed as a garnish for creamed toast or hash.

Meringue

Leftover whites will make a meringue to improve tapioca puddings, or spread over pies in place of the upper crust. Beat the whites stiff, adding a tablespoon of sugar for each egg. Spread on pudding or pie and brown in a moderate oven. They can also be used for frosting, and for pudding sauce.

Gelatine Foam

The beaten white of an egg will add to the appearance and nutritive value of a gelatine pudding. Fold it into the jelly just as the latter is about to harden.

Fried Bread

Remove crusts from leftover slices of stale bread, butter and brown in a skillet. Serve as a breakfast dish.

French Bread Croutons

When cut into dice and fried, they make excellent croutons for soup.

Custard Garnish

A small piece of custard pudding may be cut into squares and two or three added to each serving of clear soup. This makes a delicious garnish.

Fresh Fish Balls

Pick cooked fish to pieces, and sprinkle with salt and pepper. Pass through a vegetable ricer a few hot boiled potatoes; to these add a little fish sauce, if at hand, or a little milk or butter; also salt and pepper, and beat as for mashed potatoes. To the fish add enough of the hot potatoes to hold the fish balls together. Shape the mixture into balls, roll these in fine crumbs and fry in deep fat. Use at least twice as much potato as fish. The addition of one egg is an improvement, as it holds the mixture together better.

Brown Hash

Take any kind of cold meat you may have, add 1 cup of cold boiled potatoes, and 1 cup of bread crumbs. Chop all together until fine. Season with salt and pepper and a little onion. Place in a frying pan with 1 tablespoon of fat and fry a delicate brown. Turn onto a platter, being careful not to break the crust. This may be baked in the oven.

Shepards Pie

2 cups cold meat. 4 large potatoes. 1 1/2 tablespoons butter. 1/2 cup hot milk. 1 tablespoon flour. Salt and pepper. 1 cup water.

Cut the meat into thin slices, place in an earthenware dish and over it pour a sauce made of one-half the butter, the flour, salt, pepper and water. Pare, boil and mash the potatoes, and add the boiling milk, the rest of the butter and salt. Spread this preparation over all and bake for half an hour.

Breakfast Scramble

Chop leftover meat fine, turn into a pan three beaten eggs, four broken crackers, three tablespoons of top milk, a pinch of salt, and stir while cooking until the egg is done. Serve on toast moistened with milk.

Chicken Souffle

1 cup cold chicken, minced. 1 tablespoon chopped parsley. 1/4 cup milk. 4 egg whites. 1/4 cup soft stale bread crumbs. 1/2 teaspoon salt.

By using 1 tablespoon each of butter and flour, and combining with the milk to form a sauce, 2 whites only will be needed for the souffle. One yolk or 2 may be used if desired, also.

Mix chicken, milk, or cream sauce if used, bread crumbs and seasonings. Beat the eggs very light. Fold carefully into the mixture and bake in a moderate oven until set-about 30 minutes. Serve at once.