The national course in home economics

The most delightful combinations may be made with left-over foods combined with bread-crumbs, soups, nut preparations, with or without tomato or browned flour. The seasoning may be varied with onion, mint, thyme, sage, savory, marjoram, caraway, celery seed or leaves or stalks. In using protose, take equal quantities of that and very dry but not too fine bread-crumbs (if they are moist, twice the quantity will be required), chopped onion, and a trifle of mint (not over one-eighth of a teaspoonful to a good-sized loaf), with a little strained tomato, and water and salt. The mixture should be quite dry, after standing a few minutes for the crumbs (if dry) to become moistened. It should not seem watery when pressed together with the hand, but should be just moist enough to hold together; if too moist, the loaf will be solid and soggy when baked; or if not baked long enough it will be too soft to slice nicely. When prepared, press the mixture into an oiled, brick-shaped tin and bake in a moderate oven about one hour, or until it feels rather firm when pressed with the fingers. Loosen the sides, turn out on a board, and slice carefully with a thin, sharp knife. Serve with brown gravy or tomato sauce. E. J. S. NUT SOUP. Break into small pieces one cupful of hickory and almond nuts of equal amounts. S amer in two pints of water seasoned with one-half teaspoonful of salt, a slice of onion and two stalks of celery. When tender add one cupful )f rich milk or cream. This soup may be strained or not, as desired. H. O. C. NUT SOUP— No. 2. Simmer a pint of Lima beans gently in just sufficient water to cook and not burn, until they have fallen to pieces. Add more boiling water as needed. When done, rub the beans through a colander. Add nut soup stock to make of the proper consistency and salt to season. Reheat and serve. White beans may be used in place of Lima beans, but they require longer cooking. A heaping tablespoonful of sago, previously soaked in cold water, may be added to the soup when it is reheated, if liked, and the whole cooked until the sago is transparent. F. M. P. NUT CROQUETTES. Steam one-half cupful of well-washed rice in one cupful of water with one-fourth teaspoonful of salt for one hour or until tender. Add to this an equal bulk of dry simmered protose, one egg and salt to taste; shape, roll in fine bread-crumbs; bake twenty minutes in a moderate oven. If liked one tablespoonful of chopped parsley or celery may be added before shaping. Protose as it comes from the can chopped may be used if preferred. H. F. L. ALHOND PUDDING. Soak three tablespoonfuls of finely-grated bread-crumbs in milk. Add one-quarter of a pound of blanched and pounded almonds, a piece of butter the size of an egg melted in a pint of new milk, sugar to taste, a teaspoonful of grated lemon-rind, a little nutmeg and three eggs well beaten. A glass of wine may be added if approved of. Place in a pudding dish lined with paste, and bake in a moderate oven. Mrs. Sarah Bullard. PEANUT BEANS.