Left-overs made palatable

salad molds 15 1 Sandwiches, baked bean 79 fried cheese 161 ham 130 In cream sauce 13 mock crab 161 tongue in veal .' H9 Sauce, bread 16 coffee cream 29 raspberry 25 Robert 82 white 98 Scotch eggs 129 Soup, baked bean 80 chicken 133 corn 79 cream of corn 80 left-over 98 mock bisque 16 pea 79 squash 80 turkey 134 Sour cream salad dressing 60 milk biscuit 49 milk corn fritters 58 Spanish dressing 19 Spider corncake.... 51 Spinach in molds 74 rechauffe 84 Sponge cake a la Chantelly 153 cake marmalade 1 54 Squash biscuit 87 Steamed graham loaf 49 Stew, beef 112 Stuffing, roast goose 18 Sunday morning loaf 48 Sweet potatoes au gratin -. 69 potatoes, Cuban style 68 potatoes, glazed 68 Timbales 89 Toast 12 tomato 15 Tomatoes and onions, scalloped.. 8s mock .' 78 stuffed 104 Turkey, potted 143 scalloped 135 Veal casserole "8 in omelet 118 in tomato sauce 118 White bread brewis 13 Whole wheat muffins so Woodlawn brown bread 47 £1 h o } J u Giving Small Luncheons Or dinners when there's a baby in the family .baby »,,„,„. fy ALICE BRADLEY "*» ?."*■" ^ lly need not J Btir and boil one n Principal ef _/ \ i hinder von from fiimLlbjI Jif Add celery, bring t entertaining your friends * ™ ' boiling point, Beason t ! luncheon or dinner Miss farmer's School of Cookery taste with salt and p. ivh have tkrika. and keen hot ovi just as you always have done, provided you make your plans for it carefully in advance. It is a good idea to make a list of the dishes with which you are familiar and which are easy to serve, together with the vegetables and relishes that go with them, and consult it whenever you are planning for guests. Several days before the party get your place cards ready and make sure that the linen, china, glassware, and silver are ready for use. Flowers can be arranged early on Plan your menu two or three days in advance, selecting dishes that may be cooked the day before or early on the day of the party when baby is having a nap. If they are also dishes that can be prepared for the table ahead of time and kept hot or cold, you can easily attend to baby's needs just before_the guests arrive so that he will re* prika, and keep hot o' hot water until just b fore serving. Then add egg yolk and cress and stir and cook two minutes. Charlotte Russe with Figs }£ tablespoon gelatin }4 teaspoon vanil 2 tablespoons cold <4 cup heavy crea water 1 small jar canni yi cup scalded milk figs H cup powdered 2 stale macaroons Soak gelatin in cold water, dissolve in b, milk, and add sugar and vanilla. Be cream until stiff and fold into the first raj ture, when it is cool but not stiff. Put fif cut in pieces, in bottom of slender parfj glasses. Add a spoonful of the charlol mixture, more figs, and enough charlcJ mixture to nil the glass. Sprinkle wj macaroons rolled fine and put in cold ptf Serve with the fig sirup. jS A )T THE recipes making up this Thanksgiving group of New England dishes are centuries old, some of them copied from handwritten, time-yellowed books which have been handed down in one family from generation to generation. They were originated by our New England forefathers (or mothers), or adapted by them from the Indian dishes which they found in Pumpkin Pie "Tobias' favorite pue" it th $4 teaspoon omna- 1 medium-sued pumpkin 4 eups milk 3 eggs 1 teaspo — —-- Yi teaspoon soft Steam pumpkin until perfectly press through Bieve. Add milk, eggs, and other ingredients. \ thoroughly and jmur into dee; with crust. Sift a little sugar ; ever the top before putting into until firm in the center and a gi Pumpkin Soup