Left-overs made palatable

5 tablespoons melted butter i tablespoon sage * egg Mix together the potato, bread crumbs and seasoning. Moisten with the butter and beaten egg. ROAST GOOSE STUFFING io apples | cup currants i cup raisins 2 cups stale bread crumbs i teaspoon cinnamon Pare and quarter the apples, steam them with the raisins and currants. When cooked, beat hard for five Made Palatable 19 minutes, then stir in the crumbs, the beaten egg and the cinnamon. SPANISH DRESSING 2 cups stale bread crumbs 1 tablespoon butter 1 teaspoon minced onion 1 teaspoon chopped parsley i teaspoon salt Sage, thyme and summer savory Juice and grated peel 1 lemon Pour enough hot water over the bread crumbs to moisten them. Add the butter and seasonings. GIBLET STUFFING Chicken giblets I slice salt pork I cup stale bread 6 small oysters I teaspoon powdered sage I tablespoon butter Salt and pepper Cook the giblets slowly with the salt pork in a pint of water. When tender, put through the meat chopper. Soak the bread in the liquor in which the giblets were cooked, add the chopped meat, oysters, butter and seasonings. Puddings The variety of puddings into which stale bread enters is endless. It begins with the old-fashioned economical pan-dowdy and ends with the Queen of Puddings, rich in jam and lovely in meringue. For puddings use only stale bread or crumbs, rejecting crusts. Do not add the oven-dried crumbs, or you 20 Left-Overs will have a pudding as tough as a doormat. Leftovers of fruit, fresh berries, peaches, plums, gooseberries, apples, prunes, apricots, almost anything can help to enrich a bread pudding. A cupful of canned or stewed fruit or a few spoons of jam or marmalade gives a morsel of delicious flavoring. The good cook uses common sense and the material she has at hand. If a recipe calls for red raspberries and she has nothing but dried apples, she can season them with spices, and the dessert will be a success. The base of any bread pudding light as a souffle and large enough for a family of four consists of one cup of stale bread crumbs, two cups of milk and one egg. This may be enriched by almonds, chocolate, nut meats, raisins, currants and peel or fruit of any description. ORANGE PUDDING i| cups stale bread crumbs i cup cold water 1 cup sugar i cup orange juice Juice half a lemon 2 eggs i tablespoon melted butter i teaspoon salt 2 tablespoons powdered sugar i teaspoon orange extract Soak the crumbs in the water for twenty minutes, then add the sugar, orange and lemon juice, the yolks of the eggs slightly beaten, the butter and salt. Beat till thoroughly mixed, pour in a buttered dish arid bake in a moderate oven till the pudding is firm. Allow it to cool slightly and cover with a meringue made from the whites of the eggs, the sugar and the orange flavoring. Brown delicately and serve hot or cold. Made Palatable 21 WALNUT PUDDING Meats from 12 English walnuts 1 cup stale brown bread crumbs 2 cups milk 2 tablespoons sugar 3 e gg s 1 teaspoon vanilla Scald the milk in a double boiler and add to it the crumbs and chopped walnut meats. Allow the mixture to simmer gently for five minutes. Take from the fire. When cool, stir in the yolks of the eggs beaten with the sugar. Add the vanilla and the whites of the eggs beaten to a stiff froth. Pour in a buttered mold and bake for thirty minutes. Serve hot with a wine sauce or hard sauce. — Miss Margaret Bailey. LEMON MERINGUE PUDDING 2 cups stale bread crumbs 2 cups cold water 1 lemon § cup sugar 3 eggs ^ cup chopped suet 3 tablespoons powdered sugar