Pour over bread, sliced and
toasted. Bake in moderate oven.

SURPRISE CEREAL

3 cups dried breadcrumbs
3 tablespoons maple syrup
1/2 teaspoon salt

Mix thoroughly and place in moderately hot oven for 20 minutes,
stirring frequently. Remove and serve as breakfast food. Very
inexpensive and delicious. Graham, corn or oatmeal bread is best for
this purpose, but any bread may be used.

SURPRISE CROQUETTES

1 cup leftover cereal
1 cup chopped peanuts
1/2 cup dried breadcrumbs
1 beaten egg

Shape as croquettes and bake in oven or pan-broil. Serve with tart
jelly.

CHEESE STRAWS

1 cup stale bread
1/8 teaspoon cayenne
1/2 cup grated cheese
1/4 cup milk
2/3 cup flour
1/4 teaspoon salt

Make into dough; roll 1/4 inch thick. Cut into strips 6 inches long
and 1/2 inch wide. Place on baking sheet. Bake 20 minutes in moderate
oven. Serve with soup, salad, or pastry.

SOUPS UTILIZE LEFTOVERS

In nearly every case when meat is purchased, some bone is paid for.
Too frequently this is either left at the market or thrown away in
the home. Bones, gristle, tough ends, head and feet of chickens, head,
fins and bones of fish, etc., should be utilized for making soup.

If a meat or fish chowder with plenty of vegetable accompaniment is
served, no other meat is required for the usual home meal.

If a cream of dried or fresh vegetables, or a meat stock soup with
plenty of vegetables or cereal content, is served, the amount of meat
eaten with the main course of the meal will be materially lessened.

Soups may be a most economical method of using water in which meat,
fish or vegetables have been cooked; also of utilizing small portions
of leftover meats, fish, vegetables or cereal.

Cream soups are made by cooking vegetables or cereal, then utilizing
the water in which they are cooked as part of the liquid for the soup.
Outer parts or wilted parts of vegetables may be utilized for soups
instead of being discarded. Water in which ham or mutton has been
boiled makes an excellent basis for dried or fresh vegetable soups.
In fact, soup can be made from all kinds of leftovers--the variety
and kind make little difference so long as the mixture is allowed to
simmer for several hours and is properly seasoned.

CREAM SOUP

1/3 cup fat
1/3 cup flour
1 teaspoon salt
1 cup cereal or vegetable
1/4 teaspoon cayenne
1 pt. milk
1 pt. water, in which vegetable or cereal was