Left overs

currants, or any fruit that you have left over, and a grating of nutmeg ; sprinkle over a teaspoonful of vanilla, and add sufficient beaten eggs (about three) to moisten the crumbs. Form into small cylinder-shaped croquettes, dip in egg and roll in bread crumbs and fry in smoking hot fat Serve hot with sugar sauce. Bread Muffins Cover a quart of bits of bread that have been broken apart, with one pint of milk; soak for fifteen minutes, then with a spoon beat until you have a smooth paste; add the yolks of three eggs, a tablespoonful of melted butter and one cup of flour that has been sifted with a heaping teaspoonful of baking powder. Fold in carefully the wellbeaten whites of the eggs, and bake in muffin pans in a quick oven about twenty minutes. Muffins left from breakfast may be pulled apart and toasted for lunch or supper. Pieces of stale sponge cake, in fact, any stale cake may be used for cabinet puddings, for cream puddings, or for croquettes. EGGS 43 EGGS The soft boiled eggs that are left from breakfast will be at once hard boiled, put into the refrigerator, and when four have accumulated, use them for Beauregard eggs, a la Newburg dishes or garnishes. Poached eggs that are left over may be dropped at once into boiling water, cooked slowly until perfectly hard, and put aside for chopping, to use as a garnish for a curry or some vegetable dish with which they will nicely blend. The tablespoonful or two of stewed tomatoes left in the dish from dinner will be put aside to use for tomato omelet, or they may be added to the roasted beef gravy for dinner, converting a plain homely gravy into one of better flavor. The half cup of peas may be added to to-morrow's consomme, or used as a garnish for the breakfast omelet. The green portions of celery will be put aside for stewing; the tender white part for serving raw ; while the leaves and roots will be used for flavoring soups and sauces. The yolk of egg left over, if put into a cup or saucer will, in less than two hours, become hard, dry and useless. This same yolk dropped into a cup half filled with cold water will keep for several days, and may be used for mayonnaise or added to a sauce. When needed, it may be carefully lifted with a spoon and used the same as a fresh yolk. Whites of Eggs The yolks of eggs are quite easily disposed of, as sauces frequently call for the yolk of one or two eggs ; then they may be used for mayonnaise dressing, or added to various dishes. The whites of eggs however accumulate. One of the ways of getting hard boiled yolks, without wasting the whites, is to separate the white and the yolk before the egg is cooked ; drop the yolk down into a kettle of boiling water ; then stand on the back part of the stove for fifteen or twenty minutes until it is hard. The yolk will cook in this way just as well as with the white in the shell. Now, you have the uncooked whites, which may be used for a simple white cake, apple float, souffles, plain or with fruit. EGGS 45 Beauregard Eggs Separate the whites and yolks of five hard boiled eggs, press through an ordinary fruit press, or chop very fine. Make a half pint of cream sauce ; when boiling, add the whites of the eggs. Have ready on a heated platter five squares of toasted bread ; heap the white sauce over these squares, dust the top with the yolks of the eggs, then with a little salt and pepper, and send at once to the table. Egg Croquettes