he cardinal principles of success in the details of
housekeeping, as in all other occupations in life, consists not alone in
making advantageous use of fresh material, but in carefully preserving
and utilizing the "left-over" fragments and bits of food which accrue in
every household. Few cooks can make such perfect calculation respecting
the desires and needs of their families as to provide just enough and no
more, and the improvident waste of the surplus thus prepared, is in many
homes fully equal to one half the first cost of the meal. Scarcely
anything need ever be wasted--certainly nothing which was at first well
cooked. There are ways of utilizing almost every kind of cooked food so
that it will be quite as appetizing and nutritious as when first
prepared.

All left-over foods, as grains, vegetables, or others of a moist
character, should be removed to clean dishes before putting away. Unless
this precaution is observed, the thin smears and tiny bits about the
edges of the dish, which become sour or moldy much sooner than the
larger mass, are apt to spoil the whole. They should also be set on ice
or be kept in a cool, dry place until needed. Left-over foods of any
kind, to be suitable again for use, must be well preserved. Sour or
moldy fragments are not fit for food.

USES OF STALE BREAD.--If properly made from wholesome and
nutritious material and well preserved, there are few other foods that
can be combined into more varied and palatable dishes than left-over
bread. To insure the perfect preservation of the fragments, the loaf
itself should receive good care. Perfectly sweet, light, well-baked
bread has not the same propensity to mold as a poorer loaf; but the best
of bread is likely to become musty if its surroundings are not entirely
wholesome. The receptacle used for keeping the loaves should be
frequently washed, scalded, and well dried. Crumbs and fragments should
be kept in a separate receptacle and as thoroughly cared for. It is well
in cutting bread not to slice more than will be needed, and to use one
loaf before beginning on another. Bread grows stale much faster after
being cut.

Whole or half slices of bread which have become too dry to be palatable
may be utilized for making zwieback, directions for the use and
preparation of which are given on page 289.

Broken pieces of bread not suitable for zwieback, crusts, and trimmings
of the loaf make excellent _croutons_, a most palatable accompanimen