"LEFT-OVERS" are a necessary part of all comfortable, not to mention abundant housekeeping. To utilize these in an appetizing, and at the same time economical way, is one of the accomplishments of all good housewives.

And, indeed, the dainty dishes, the curries, the scallops, the ragouts and the hashes that may be satisfactorily prepared by a skilled hand from such materials will be approved by the most critical epicure.

But since the same preparations may,' through inexperience, become unwholesome and unpalatable mysteries, too much atten tion cannot be paid to the simple and explicit rules given here for the preparation of these important compounds.

Beef Rissoles

Chop and season cold roast beef; season with salt, pepper and tomato catsup or a little prepared mustard. Make some plain pastry, roll very thin, and cut into pieces 4 inches square; inclose in each, some of the prepared beef, and fold one edge of the paste over like a turnover; drop in hot lard and fry like doughnuts to a very light brown.

The paste can scarcely be rolled too thin. A delicious breakfast or side-dish. Roast mutton, veal and even pork can be served in like manner.

Hash With Eggs

Chop the remnants of cold boiled mutton or veal very fine; heat in a very little of the broth, adding pepper, salt and butter; toast slices of bread and spread this hash upon them. Break eggs into boiling water; when cooked lay one over the hash upon each slice of toast. This is very nice.

Spanish Hash

1 cup finely chopped cold meat. 1 cup raw tomatoes, cut in bits. 1 common sized onion, chopped.

Season with salt, finely chopped red pepper pods, and butter if the meat is quite lean. Cook until the tomatoes are done. If too thin, thicken with bread or cracker crumbs.

Hashed Beef

Take 2 pounds of cold cooked beef, free from sinew and bone, and chop well. Peel and chop 2 onions, put in the frying-pan with 2 tablespoonfuls of butter. When he-ginning to color lightly add the beef, a little salt, pepper, nutmeg if liked, and a pinch of thyme. Place over the fire and stir ten minutes, moistening with a little boiling water. Just before serving sprinkle 'with a little powdered or chopped parsley.

Meat And Potato Hash

Cold corn beef is considered best for this, but other meats answer as well; indeed, a mixture of two or more kinds adds to the flavor. Chop the meat fine, carefully removing superfluous bits of gristle and sinew. Use half as much meat as of boiled potatoes. Put a little boiling water in a sauce-pan, together with a good-sized piece of butter. Season the chopped meat and potatoes, and put in the saucepan. Let this cook well, stirring occasionally. It will adhere to the pan slightly when done, and should be neither watery nor dry. For many the hash is improved by the addition of a finely chopped onion. Hash may be served very tastefully for breakfast by spreading an inch or more in thickness upon shoes of buttered toast. Mustard should be served with it. Hash is very nice moistened with milk instead of water.