Rice Pancakes

Cold boiled rice may be used in griddle cakes, as follows: 1 cup of rice (boiled). 1 teaspoon baking powder. 1 cup flour. 1/2 cup milk. 1/4 teaspoon salt. 1 egg.

Beat the eggs, add the milk and stir into the rice. Sift flour, salt and baking powder together and beat into the mixture. Bake in spoonfuls on a hot griddle.

Rice Waffles

1 cup cold boiled rice. 1 cup flour. 1/2 cup milk. 1 egg. 1 tablespoon melted butter. 1/2 teaspoon salt. 1/2 teaspoon baking powder.

Moisten the rice with the milk, and add the beaten egg. Sift baking powder and salt with the flour, and add the melted butter; use more milk if necessary to form a thick batter. Heat the waffle iron, grease it well, and fill with the batter. Two or three minutes will bake it on one side; then turn over and brown the other side. Serve immediately.

Bread Crumb Griddle Cakes

Two cups bread crumbs softened in cold water; 1 egg beaten, 2 cups sour milk, 2 teaspoons soda (dissolved in 1 tablespoon hot water), 1/2 teaspoon salt, 1/2 cup flour. Mix in order mentioned and bake on hot griddle.

Fried Cereal

Pour the boiled cereal left from breakfast into a shallow pan to harden. Next morning slice it, dip each slice into crumbs and fry brown. Serve with syrup.

Potato Cakes

Shape cold mashed potatoes into small flat cakes. Roll in flour and brown each side in a hot frying pan. Drippings from bacon make a good fat in which to brown these cakes.

German Fried Potatoes

Cut cold boiled potatoes into slices. Season with salt and pepper. Brown on both sides in a hot greased skillet.

Slice leftover beets. Marinate in vinegar and serve next day cold.

Cream Soups

Leftover vegetables make delicious cream soups. Almost any vegetable may be used, carrots, peas, asparagus, spinach, potatoes and cauliflower being among the best. To make a cream soup, melt 1 tablespoon butter in the upper pan of a double boiler. When the butter bubbles, stir in 1 tablespoon flour, 1/2 teaspoon salt, dash of pepper, and cook until smooth. Place over boiling water and add 1 cup of milk slowly. When blended, add the vegetable, which must have been mashed fine with a fork. Cook over the boiling water five minutes, strain, then serve.

Julienne

Odds and ends of vegetables may be utilized in clear soups, a tablespoon or less of each not to exceed three kinds. Let the vegetable heat in the soup.

Combination Salad

Bits of cold vegetables may be combined into a salad, using not more than three kinds. If the vegetables have been served with either butter or a sauce, wash quickly in cold water and let dry before using for salad. A boiled dressing is best for vegetable salad. Arrange the vegetables upon crisp lettuce leaves before serving.

Vegetable Omlet

Use any leftover vegetable. Cut it into small pieces, season with salt and pepper, and beat in 2 tablespoons of milk. Spread upon the omelet just before folding.