strips like straws, and bake light brown in a
hot oven, as 'Cheese Straws.'"

Wash and dry celery tips in oven, and when not wished for soup they
may be used later for seasoning. The undesirable outer leaves of a
head of lettuce, if fresh and green, may be used if cut fine with
scissors, and a German salad dressing added. The heart of lettuce
should, after washing carefully, be placed in a piece of damp cheese
cloth and put on ice until wanted, then served at table "au natural,"
with olive oil and vinegar or mayonnaise dressing to suit individual
taste. Should you have a large quantity of celery, trim and carefully
wash the roots, cut them fine and add to soup as flavoring. Almost all
vegetables may be, when well cooked, finely mashed, strained, and when
added to stock, form a nourishing soup by the addition of
previously-cooked rice or barley. Add small pieces of meat,
well-washed bones cut from steaks or roasts, to the stock pot. Small
pieces of ham or bacon (left-overs), also bacon or ham _gravy_ not
thickened with flour may be used occasionally, when making German
salad dressing for dandelion, endive, lettuce or water cress, instead
of frying fresh pieces of bacon.

[Illustration: AN OLD FASHIONED BUCKS COUNTY BAKE OVEN]

It is a great convenience, also economical, to keep a good salad
dressing on hand, and when the white of an egg is used, the yolk
remaining may he added at once to the salad dressing (previously
prepared). Mix thoroughly, cook a minute and stand away in a cool
place. Young housekeepers will be surprised at the many vegetables,
frequently left-overs, from which appetizing salads may be made by the
addition of a couple tablespoonfuls of mayonnaise, besides nut meats,
lettuce, watercress, celery and fruit, all of which may be used to
advantage. A good potato salad is one of the cheapest and most easily
prepared salads. A German dressing for dandelions, lettuce or potatoes
may be prepared in a few minutes by adding a couple of tablespoonfuls
of salad dressing (which the forehanded housewife will always keep on
hand) to a little hot ham or bacon gravy. Stirring it while hot over
the salad and serving at once.

A cup of mashed potatoes, left over from dinner, covered and set aside
in a cool place, may be used the next day, with either milk or potato
water, to set a sponge for "Dutch Cake," or cinnamon buns with equally
good results as if they had been freshly boiled (if the potatoes be
heated luke-