European housewives are noted for knowing how to combine leftovers in such a way as to make most savory and nourishing dishes; indeed, it is a common saying that a European family can live on what the average family in this country throws away.

Every scrap of food left over from a meal can be used in some way.

Learn to save money by avoiding waste.

If possible, buy for more than just one meal at a time; in other words, when buying plan to have something left over for another meal, particularly where the cooking takes a long time or where the food can be reheated to advantage. This will save you time, labor and money.

Left-Over Meat - Left-over beef, lamb, mutton and veal are excellent for hash, scalloped dishes, croquettes, a loaf, and salads. Leftover beef, lamb or mutton make excellent stews, with the addition of any left-over vegetables. Any left-over meat, vegetables and gravy can be used to make a meat pie. A left-over ham-bone will greatly improve the flavor of pea or bean soup. Any kind of cold meat can be chopped and used in an omelet, or combined with rice and tomatoes, used for scalloped dish.

Left-Over Poultry - Left-over chicken or turkey makes excellent hash, scalloped dishes, croquettes, creamed dishes, and salads. The carcass of a chicken or a turkey makes a splendid soup. Stuffing left from chicken or turkey can be sliced thin, browned in the oven, and served on toast.

Left-Over Fish - Any left-over fish can be used for creamed dishes, croquettes, fish pudding, and scalloped dishes.

Left-Over Vegetables - Vegetables are not hurt by reheating. Left-over vegetables can be used for flavoring soups, for making cream soups, scalloped dishes, vegetable hash, filling for an omelet, and for salads. The leaves of celery and any left-over parsley are valuable in the soup pot for flavoring. They can be dried out in a lukewarm oven and kept in a covered jar until needed. The celery roots can be saved for soup stock, and the water in which stewed celery has been cooked can be saved and used for cream of celery soup. The tops of summer beets and turnips, and the outer leaves of lettuce can each be cooked as spinach. They make excellent greens.

Left-Over Eggs - Any left-over poached or soft-cooked eggs may be returned to the hot water and cooked until hard. They can then be chopped and used with left-over meat or fish dishes. Any left-over fried eggs, pieces of omelet or scrambled eggs will improve a meat hash. When only the yolk of the egg is used, the white can be kept in a cup or glass, covered with a damp cloth fastened with an elastic band; or, if only the white is used, the yolk can be kept in the same way.

Left-Over Cereals - Cereals are improved by long cooking. Therefore, oatmeal, hominy and other cereals which are left over can be added next day to the fresh-cooked cereal. Left-over cereal may be molded cold with fruit, or it may be used in making pancakes, muffins and puddings, and also to make gruels for invalids. Cold hominy and mush may be cut into squares and fried so that a crisp crust is formed on both sides. This makes an excellent vegetable or breakfast dish. Cold hominy or farina may be rolled into balls and fried and used in the same way. Cold rice may be added to soup, made into croquettes, used in a scalloped dish, or it may be mixed with minced meat and egg and fried like an omelet.

Stale Bread

Small bits of stale bread may be slowly dried in the oven until crisp and brittle, then ground in a meat-chopper or rolled

These bread crumbs should be kept in a covered jar, and can be used for frying croquettes, etc. Larger pieces of stale bread may be eaten with soup in place of crackers, or used to make croutons for soup. (Croutons are little squares of bread fried in fat. They are usually served with pea, bean and cream soups.) Small pieces and broken slices of stale bread may be used for stuffing, for griddle cakes, bread omelet and puddings.

Cheese - All the little dried pieces of cheese should be grated and put in a covered glass jar. These cheese-crumbs are excellent for many made-over dishes, and are particularly good with starchy foods, such as potatoes, macaroni, rice, etc.

Sour Milk Or Cream - No Sour Milk Or Cream Should Be Wasted

Put it into an earthen or glass jar, little by little, until you have half a cup or a cupful. As soon as it thickens, use it for cottage cheese, griddle cakes, biscuits, cornbread or gingerbread.

Fruit - Any fresh fruit that has become soft should be cooked at once, with a little sugar added, to make a sauce for puddings, or it can be made into jelly. Any left-over canned fruit may be rubbed through a sieve and used for a sauce.