The greatest economy can be obtained in the household by (1) buying just enough for one meal of expensive foods, or those that cannot be done over, for example, lamb chops and such fresh vegetables as cauliflower; (2) using of leftovers in made dishes, and a judicious cooking of foods in such quantities that they may be used in this way when desired; for example, in cooking rice for supper, cook enough to have casserole of rice and meat, or rice croquettes, etc., the next day, and possibly a rice cream pudding for the second or third day. If the character and appearance of the dish is entirely changed, no objection will be made to the same food being served several days in succession. This takes planning and until one. is used to it a little more work, but most acceptable and nutritious dishes will result when these leftovers are used intelligently.

In buying meat plan a way to use as a leftover what can not be eaten after the first cooking. If, for instance, a porterhouse steak is purchased, the tough end is usually left. By buying a little piece of round steak or some other coarser meat, say 5 cents worth, there will be enough for some made dish. Plan the vegetables two days ahead and cook in such quantity as will serve the purpose. Leftover potatoes can always be used to advantage, and it takes no more time or fuel to boil eight potatoes than four potatoes. This applies also to such vegetables as turnips, squash, etc. For instance, plan today to have creamed turnips; when boiled take out enough for turnip souffle for the next day or the day after, and so with other vegetables. If there are a few spoonfuls of a vegetable left, apparently not enough for any one dish, study the combinations with other vegetables, such as beans and corn, carrots and peas, peas and potatoes, tomatoes and corn, etc., and make them up into croquettes, scalloped dishes, etc., or put them into soups.

Even if your market does afford vegetables and fruits out of season, use them very rarely, for they are expensive and of poor flavor, and by the time they are in season and in good quality the appetite may no longer care for them.

A point to be observed in planning a meal by those using gas, gasoline, etc., is the manner of cooking the various dishes. If, for example, the meat is to be roasted, the oven has to be heated, and consequently as many things should be cooked in the oven as possible; or if on top of the stove, plan to make one burner do the work of two or three by boiling and steaming. In this way economy in fuel will result. This, of course, does not apply so much to those using coal or wood stoves.