Left-overs made palatable

If you cannot allow soup stock time enough to cool and the fat to harden, remove fat with absorbent cotton. Roll it in a tiny pad, dip it deftly across the top of the soup and the fat will be absorbed. If there is much fat, several bits of cotton may be necessary to clear it. When you begin to grow tired of a watermelon that refuses to be eaten up, chop it coarsely, add a cup of sugar and a few tablespoons of sherry and transform it into one of the most luscious of sherbets. Before you fry cold potatoes, dust them with flour. They will taste better and brown better. One of the most successful transformations of a plain omelet into a delicious dish is the pouring over it when cooked a cup of hot white sauce containing a cup of green peas. A cup or two of blanc mange enriched with eggs and well flavored may be made into a delicious pudding. Reheat it in the double boiler and press into a half-pound buttered baking powder can. When required cut in inch thick slices, roll till dry in flour, egg, crumb and fry in smoking hot fat. Serve with a wine sauce. Save the blanched, crisp feathery tops of celery. They make the most sightly of garnishes. Left-Overs Stale Bread Brown Bread Brewis Steamed Bread Toasted Sandwiches Toast Spider Browned Bread Sandwiches in Cream Sauce White Bread Brewis Bread Crumb Buckwheat Cakes Brown Bread Cream Toast with Cheese Fried Bread Milk Toast Brown Bread Saute Tomato Toast Bread Griddlecakes Bread Crumb Omelet Bread Roulettes Bread Sauce Mock Bisque Soup English Monkey Bread Croquettes Dressing for Baked Fish Potato and Bread Stuffing for Fowl Roast Goose Stuffing Spanish Dressing Giblet Stuffing Orange Pudding Walnut Pudding Lemon Meringue Pudding Prune and Bread Pudding Apple Custard Pudding Plum Pudding Fig Pudding Orange Marmalade Pudding Scalloped Apples Bread Pudding with Raspberry Sauce Apple Dowdy Crusty Apple Pudding Chocolate Souffle Brown Bread Ice Cream Cocoanut Pudding Plain Cracker Pudding Cracker Fritters Made Palatable 9 A CAREFUL housewife plans to keep in stock the smallest amount possible of stale bread, and of that stock not a morsel is consigned to the garbage pail. There is economy in adopting the English fashion of bread cutting, placing the loaf on a wooden trencher with a keen knife and cutting at the table each slice as it is required. Look carefully to the stale bread remains of each day. Keep a wire basket, set in a tin pan in the pantry, to receive all scraps left on plates, toast crusts or morsels from the bread jar. Never put them in a covered pail or jar, they will mold. Save all soft inside parts of a loaf to be used as soon as possible for croutons, or croustades, slices or cubes for toast and toast points, and soft scraps for meat and fish dressings, puddings, omelets, scalloped dishes, griddlecakes, souffles, croquettes and the numerous dishes for which stale bread may be utilized. For stuffing for poultry, fish, spareribs, veal or game it is often possible to use the dry "heels" and crusts by soaking and adding to them a portion of dry crumbs. The scraps which can be used in no other way may be saved for crumbing. When the basket becomes full, put the bread in a pan and set in a moderate oven with the door open. Never allow these crusts to grow more than a golden brown. The browner crumbs are, which are used as a covering for croquettes, etc., the less frying they will stand. Before a croquette rolled in very brown crumbs is heated to the heart, *it will appear almost burned. When the scraps of bread are thoroughly dry, roll them on a board or put through the meat chopper, using the finest knife. If there are children in the family who like " rusk," the old-fashioned New England name for browned crumbs sprinkled into cold milk, reserve the coarser io Left-Overs