"Waste not, want not "

Save all broken pieces and crusts of bread not fit for toast; put them in a pan and dry (not brown) in a cool oven; better leave the door open or you may forget them. When thoroughly dry, roll them on an old bread board, sift them through a rather coarse sieve; the crumbs that easily pass through put in a box or jar, the ones remaining in the sieve turn out and roll over again and sift as before. These will be found very useful and much better than cracker crumbs for dipping croquettes, oysters, etc.

Pieces of stale bread may also be saved for bread cakes, queen pudding, or bread muffins.

Muffins left from breakfast may be split into halves and toasted for luncheon.

Broken pieces of buns and stale cake make delightful cabinet pudding, and are just the things for "general satisfaction." Here also you may use the small saucer of preserves left from tea.

There is nothing better for panada than stale rusks toasted.

All cold mashed potatoes should be saved for croquettes or potato puff. One cupful will make six croquettes.

Cold boiled potatoes make excellent French fried or Lyonnaise potatoes.

All small pieces of plain or puff paste, trimmed from your pies or patties, may be used for cheese fingers or with the small piece of steak left from breakfast made into rissoles, and you will have an inexpensive but nice entree for luncheon. The unbaked portion of puff paste taken from the centre of patties, dried and rolled, furnish a richer and better covering for scallops, devils, etc., than the dried bread crumbs.

If you are going to have celery for dinner, the green part of the stalks is not pretty in the glass nor crisp to eat, but is just the thing for stews, or flavoring for soups. The roots, when boiled, make an excellent salad.

The turnip left from yesterday will be just enough for to-day's soup, and will save the time of preparing and cooking another.

Save every bone - whether beef, mutton, veal, ham, poultry or game - as well as all juices left, for the stock-pot. Into this goes the long end of the rib roast, which would only become tasteless and dry if put in the oven; also the fat ends of your French mutton chops. This pot is a store-house of wealth, not only for ordinary soup, or puree, but to use instead of water for sauces and gravies.

The fat which you skim from the surface of this stock, every piece of suet from chops and steaks; in fact, all kinds of fat, should be saved, tried out, clarified, and then strained into your dripping-pot. If you do this religiously, even in a large family, you will have to buy very little or no lard for general frying. Doughnuts and fritters are much better fried in dripping than in lard, as they do not absorb so much of it.

The coarse, tough and unprepossessing tops of the sirloin steaks, and the tough ends of the rumps, which cannot possibly be eaten when broiled, make most excellent, tender Hamburg steaks. If you are fond of these, and have much chopping to do, an "Enterprise" chopper soon pays for itself, as it saves time and chops uncooked meats.

Pressed Meat No. 1 (see Index) is made from the soup meat; remember, it is rather tasteless unless nicely seasoned.

Cecils are appetizing for breakfast or luncheon, and, unless wantonly suggested by you, it will never enter into the masculine intellect to suspect them of being the remnants of yesterday's roast.

Cold mutton is better made over into pilaff, hash on toast with tomato sauce, and scallop, than when first served.

Beef a la mode makes the very best of ragouts, and the pieces of game left from dinner are just the thing for a salmi, and there also is a chance to use some of the olives that were opened yesterday and will mould in a day or two if not used.

Cold roast and boiled chicken or turkey may be made into croquettes, a la Bechamel, or a l'ltalienne; and, if nicely served, would never suggest warmed-over meats.

A cup of cold, boiled rice added to griddle-cakes, muffins or waffles, makes them lighter and more easily digested.

The water in which fresh tongue, mutton or chicken is boiled, may be used for soup or added to the stock-pot.

After you have used all the ham that will cut nicely from the bone, and after chipping the remaining tender meat for frizzled ham, boil the bone with cabbage. Being free from fat, it flavors the cabbage nicely without making it greasy.

Whites of eggs, saved one or two at a time and kept in a cold place, may be used for angels' food, corn-starch cake, or apple snow; the yolks for salad dressing, gravies or soups.

Cold boiled, baked or broiled fish may be used for croquettes a la creme or salad.

In fact, waste nothing, as many things may be redressed in a different way, and thus improve the appearance of your table without increasing the expense.