Left overs

Portions of cold duck may be cut into convenient pieces, sprinkled with wine, about four tablespoonfuls to the pint, and allowed to stand while you make sauce Bordelaise. Put one tablespoonful of butter and one of flour into a saucepan ; mix, add a teaspoonful of browning or kitchen bouquet and a half pint of stock ; stir until boiling, add a tablespoonful of grated onion, a half teaspoonful of salt, a dash of pepper and, if you have it, a tablespoonful of finely-chopped ham ; cook for five minutes and strain ; add three or four fresh mushrooms or a half dozen canned mushrooms and the duck. Stand over boiling water until the mixture is thoroughly heated. Send to the table garnished with triangles of toasted bread. A few stoned olives or sliced olives may be added in the place of the mushrooms, and you would then have salmi of duck. CAME 39 GAME Bits of cold broiled or roasted game may be chopped very fine, rubbed to a smooth paste either in a bowl or mortar. To each half pint of this mixture allow two tablespoonfuls of brown sauce thoroughly rubbed with the game, and the unbeaten white of one egg; press the whole mixture through an ordinary flour sieve ; then stir in the well-beaten whites of two eggs, four mushrooms chopped almost to a powder, and a seasoning of salt and pepper. Fill this into little greased molds or cups ; the cups may be garnished with chopped truffle or mushrooms, or served plain. Fill in the mixture, stand the cups in a baking pan half filled with boiling water ; cook in a moderate oven twenty minutes. The little bomb-shaped molds are the better sort to use for these. Serve with brown sauce either plain or flavored with mushrooms. BREAD The better way is to cut just sufficient bread for each meal so that there will be really no left-overs. If, however, a few slices are accidentally left, put them aside in a can or jar, never in the regular bread box with the bread ; one or two slices will invariably be missed until sufficiently old to mold and contaminate the remaining quantity of bread in the box, and then, too, they are more apt to accumulate in this way than in a separate box. The neater pieces may be used for toast for breakfast or lunch or supper. The next best pieces use for bread and butter custard ; the crusts dry, roll and put aside to be ready for breading articles to be fried, or for escalloped dishes. In this way every piece, no matter what its condition, will be utilized. Bread and Butter Custard Beat two eggs, without separating, until light, add four tablespoonfuls of sugar and a pint of milk, mix and add a grating of nutmeg ; turn into an ordinary baking dish, cover the top with BREAD 41 buttered bread, butter side up ; bake in a moderate oven just as you would a cup custard, until you can put a spoon handle down in the centre of the custard and it will come out free from milk. Little Puddings a la Grand Belle Roll slices of stale bread into fine crumbs. Brush small custard cups, or a border mold with melted butter, sprinkle over a few currants or raisins, or any fruit that you may have left over. Fill the cups with crumbs. Beat three eggs, without separating, until light ; add three tablespoonfuls of sugar, ateaspoonful of vanilla and a pint of milk. Pour this carefully over the bread crumbs, let them stand for about five minutes until the mixture has been soaked up and the bread crumbs soft ; then stand in a pan of boiling water, cover with oiled paper and cook in the oven a half hour. Turn out and serve hot with egg sauce. Bread Croquettes Rub sufficient stale bread to make one quart of crumbs; add four tablespoonfuls of sugar, a half cup of cleaned