Left-over potatoes, turnips, parsnips, carrots, and similar vegetables may be cut into cubes and reheated in cream sauce. It is essential to have the sauce freshly made and very hot when the vegetables are entered. They may be served in this style, or the dish may be sprinkled with buttered bread-crumbs, and browned in the oven. Or, using a thick cream sauce as a "binder," the vegetables may be made into croquettes. Of course, if so used, they must be mashed first.

Left-over stewed tomatoes may be strained and used as stock for tomato sauce, which is an excellent foundation for reheating cold meats.