Left-overs made palatable

2 tablespoons granulated gelatine J cup cold water I cup boiling water i cup sugar 1 tablespoon lemon juice 2 cups cold coffee Soak the gelatine in cold water, dissolve in boiling water, strain and add to the coffee, sugar and lemon juice. Turn into a mold and chill. COFFEE FILLING FOR CAKE 1 cup hot milk ■| teaspoon butter 2 egg yolks 2 tablespoons cornstarch i cup very strong coffee Beat the yolks until thick and lemon-colored. Add the sugar and cornstarch, then the milk and butter, and cook until it boils. Add the coffee. Return to the double boiler and cook until thick. When cool, fill the cake and cover it with a coffee frosting. WALNUT COFFEE CAKE £ cup butter 1 cup sugar ^ cup strong coffee if cups flour 2\ teaspoons baking powder Whites 3 eggs J cup walnut meats, broken in pieces Cream the butter, gradually add the sugar, and beat until white and frothy. Pour in the coffee. Sift in the flour with the baking powder, add the walnut meats, and the whites pf the eggs beaten to a stiff froth. Bake in a deep pan and ice with coffee frosting. 3^ Left-Overs COFFEE FROSTING . Add to a cup of confectioner's sugar as much strong coffee as will give you the consistency of cake frosting. Flavor with half a teaspoon of vanilla. Beat till very smooth, then spread on the walnut coffee cake. Garnish with halves of English walnuts. COFFEE CAKE i cup butter 2 cups sugar 4 eggs 2 tablespoons molasses i cup strong coffee 3½ cups flour 5 teaspoons baking powder i teaspoon cinnamon £ teaspoon mace £ teaspoon allspice f cup raisins J cup currants J cup citron 2 tablespoons brandy Cream the butter and sugar. Cream the butter and sugar. Add the well-beaten yolks of the eggs, the milk and coffee, then the flour, with all the dry ingredients sifted in, the raisins, currants and citron rolled in flour, and the brandy, lastly the whites of the eggs beaten to a stiff froth. Frost with coffee icing. COFFEE ICE CREAM 2 cups milk i£ cups sugar 2 tablespoons flour \ teaspoon salt 2 eggs 2 cups cream £ cup cold strong coffee Made Palatable M Scald the milk in a double boiler. Pour it over the flour, salt, sugar and well-beaten eggs, and stir till the sugar is dissolved. Return to the double boiler and cook till the custard coats the spoon. When cold, add the coffee and cream, then freeze. FROZEN COFFEE WITH CREAM 4 cups cold coffee i£ cups sugar Whites 2 eggs 2 cups cream 2 tablespoons powdered sugar I teaspoon vanilla Add the beaten whites of the eggs and the sugar to the coffee, freeze till stiff. Pack. When ready to serve, whip the cream, sweeten slightly and stir in one cup of it to the coffee. Reserve the rest to put in a frothy mound on top of each sorbet cup. — Mrs. Ashley. 34 Left-Overs Cereal Left- Overs Rice with Cheese Crust Farina Muffins Rice with Cheese Fried Mush and Bacon Rice Griddlecakes Fried Mush Rice with Date Sauce Hominy Muffins Rice Waffles Hominy in Cream Sauce Rice Gems Hominy Griddlecakes Rice Bread Macaroni and Celery Rice and Corn Meal Muf- Savory Macaroni fins Creamed Macaroni on Cream Rice Pudding Toast Rice and Apple Pudding Macaroni and Chicken Rice Croquettes Macaroni a la Italiene Oatmeal Muffins Macaroni Croquettes THE appetizing dishes which may be evolved from a small left-over of any cereal are many. By cereals I include every description of breakfast food, rice, macaroni, hominy or oatmeal. Even a few spoonfuls of well-cooked cereal can be utilized in gems or griddlecakes or can be fried in butter and eaten hot with maple sirup. Set it away carefully, covering tightly.