as well
as a patriotic service, the left-over must be handled intelligently.

The following recipes show how to make appetizing dishes from products
that heretofore in many homes have found their way to the extravagant
pail.

In these recipes, sauces are prominent because they are of great
value in making foods of neutral flavor, especially the starchy winter
vegetables, and rice, macaroni and hominy, as attractive as they are
nutritious; salads are included, since these serve to combine odds
and ends of meats and vegetables; gelatine dishes are provided because
gelatine serves as a binder for all kinds of leftovers and is an
extremely practical way of making the most rigid saving acceptable;
desserts made of crumbs of bread and cake, or left-over cereals, are
among the major economies if they are worked out in such a way that
they do not involve the extravagant use of other foodstuffs. All the
recipes in this economy cook-book have been thoughtfully adapted to
the conditions of the time, and will show the practical housekeeper
how to supply wholesome, flavorsome food for the least cost.

* * * * *

SAUCES MAKE LEFTOVERS ATTRACTIVE

WHITE SAUCE

1/4 cup flour
1/4 cup fat
1 teaspoon salt
1/8 teaspoon cayenne
1-1/2 cups milk

Melt fat. Add dry ingredients and a little of the milk. Bring to
boiling point. Continue adding milk a little at a time until all is
added. Serve with vegetables, fish, eggs, meats.

WHITE SAUCE WITH CHEESE

1/2 cup cheese (cream or American) added to
1-1/2 cups white sauce

Excellent to serve with macaroni, hominy or vegetables.

WHITE SAUCE WITH SHRIMPS

1/2 cup shrimps
1/4 teaspoon salt
1 cup white sauce

Serve on toast, or with starchy vegetables.

WHITE SAUCE WITH HORSERADISH AND PIMENTO

1/4 cup horseradish
1 tablespoon chopped pimento
1 cup white sauce

SERVE WITH BOILED BEEF, HOT OR COLD, OR WITH COLD ROAST BEEF.

WHITE SAUCE WITH EGG

1 cup white sauce
2 sliced hard-cooked eggs
1/8 teaspoon cayenne
1/8 teaspoon salt

Excellent for spinach and vegetables, or fish.

BROWN SAUCE

1/4 cup fat
1/3 cup flour
1 teaspoon salt
1/8 teaspoon of cayenne
1-1/2 cups brown stock, or
1-1/2 cups water and 2 bouillon cubes
1/2 teaspoon Worcestershire sauce

Melt fat until brown. Add flour. Heat until brown. Add liquid
gradually, letting come to boiling point each time before a