ot dish, sprinkle with paprika and
garnish with finely chopped parsley.

EGGS A LA GRENADIER

Cook three ounces of macaroni and then place in a bowl, and season
highly. Add

One onion, chopped fine,
Two tablespoons of finely chopped parsley.

Now fill into five pimentos. Place in a baking pan and bake for
fifteen minutes. Remove and then place on a hot platter, flattening
well; then place one poached egg on each pepper. Cover with cheese
sauce and garnish with parsley.

CODDLED EGGS

Place a teaspoon of butter in an egg glass or custard cup. Break in
two eggs, then add one teaspoon of butter and place in a cup of
cold water. Bring to a boil and cook for three minutes. Lift cups on
saucers, dust the eggs lightly with paprika, and serve. Use two eggs
for each service.

How to utilize and serve leftover food so there will be no actual
waste has perplexed many young housewives, and as one woman writes
me: "I try to keep down the leftovers, but every once in so often they
just rise up and conquer me."

Every housewife knows that, no matter how carefully she plans there is
sure to be a small quantity of leftover meat, gravy or vegetables. And
just what to do with them is almost a daily problem. Two essentials
are necessary to successfully utilize leftovers: First, good
seasoning; second, attractive appearance.

The French excel in serving leftovers because they so thoroughly
understand the art of flavoring and seasoning. The French housewife
knows very well that she may only have a _pot au feu_ to serve to the
family, but the family knows that the delicate, attractive manner in
which the food is put on the table would appeal to the epicure, though
the table is but a plain ash top, scoured to the whiteness of the
snows.

HOW TO PREPARE A FAGGOT OF SOUP HERBS

Place in separate piles:

One branch of parsley,
One-quarter leek,
Two branches of thyme,
One-half carrot, cut lengthwise,
One bay leaf.

Tie in bunches and then dry thoroughly and place in a fruit jar until
needed.

FRENCH SEASONINGS

Each housewife prepares her own seasonings from her garden. You know,
she grows them in the garden, and as the leaves become abundant she
picks them each day, dries them thoroughly, and then places them in
separate containers. She prepares the faggots of soup herbs and has
them ready for instant use.

GARLIC

Few American persons know of the garlic but as a rank, pungent flavor.
To the f