escendo_ to "Beef _a la jardiniere_,"
followed by "Fried macaroni," and declining gracefully on "Cabinet
pudding."

"Left-over meat," as our contemporary remarks, "is more of a problem
nowadays than ever before, for, being generally imported, it is not
so tender as the pre-war home-grown meat to begin with, and the
small amounts that can be saved from the rationed joint rarely seem
sufficient for another meal." An excellent plan, therefore, would be
to provide all the members of the family with magnifying-glasses. It
is easy to believe a thing to be large when it looks large. Also there
is great virtue in calling a thing by a nutritious name. "Kipper on
toast" is not nearly so rich in carbohydrates, calories and aplanatic
amygdaloids as "Kipper _meat_." As for the preparation of "left-overs"
in such a way as to render them both appetising and palatable, "all
that need be done is to add a few vegetables and cook them over
again." And herein, as our instructor most luminously observes, "lies
one solution of the problem of quantity, for the amount of vegetables
used, if not the meat, can be measured by the size of the family
appetite." Once more the wisdom of the ancients comes to our help,
for, as it has been said, "the less you eat the hungrier you are, and
the hungrier you are the more you eat. Therefore the less you eat the
more you eat." The instructions for the preparation of a sauce for the
"Beef _a la jardiniere_" seem to us rather lavish. It is suggested
that we should give the whole a good brown colour by dissolving in
it "a teaspoonful of any beef extract." Walnut juice is just as
effective. If the "left-over" is made of "silver-side," the silver
should be carefully extracted and sent to the Mint. The choice of the
vegetables must of course depend on the idiosyncrasies of the family.
In the best families the prejudice against parsnips is sometimes
ineradicable. But if chopped up with kitten meat and onions their
intrinsic savour is largely disguised. Fried macaroni, as the _P.M.G.
chef_ remarks in an inspired passage, is delicious if properly
prepared with hot milk and quickly fried in hot fat. But, on the other
hand, if treated with spermaceti or train-oil it loses much of its
peninsular charm.

Cabinet pudding, if a "left-over," should perhaps be called
"reconstruction pudding." Here again the amount of egg and sugar used
must vary in a direct ratio with the size of the family appetite.
Prepared to suit tha