warm and mashed through a sieve); besides the various
other ways in which cold boiled potatoes may be used.

Fruit juices or a couple tablespoonfuls of tart jelly or preserved
fruit may be added to mincemeat with advantage. Housewives should make
an effort to give their family good, plain, nourishing, wholesome
food. The health of the family depends so largely on the quality of
food consumed. When not having time, strength or inclination to bake
cake, pies or puddings, have instead good, sweet, home-made bread and
fruit; if nothing else, serve stewed fruit or apple sauce. Omit meat
occasionally from the bill of fare and serve instead a dish of
macaroni and cheese and fruit instead of other dessert. Serve a large,
rich, creamy rice pudding for the children's lunch. When eggs are
cheap and plentiful make simple custards, old-fashioned cornmeal
puddings, tapioca, bread puddings and gelatine with fruits. These are
all good, wholesome, and not expensive, and in Summer may be prepared
in the cool of the early morning with small outlay of time, labor or
money. Plan your housework well the day before and have everything in
readiness. The pudding may be placed in the oven and baked white
preparing breakfast, economizing coal and the time required for other
household duties.

Every wife and mother who does her own housework and cooking these
days (and their number is legion) knows the satisfaction one
experiences, especially in hot weather, in having dinner and luncheon
planned and partly prepared early in the morning before leaving the
kitchen to perform other household tasks.

Another small economy of Aunt Sarah's was the utilizing of cold mashed
potatoes in an appetizing manner. The mashed potatoes remaining from a
former meal were put through a small fruit press or ricer to make them
light and flaky. To one heaped cup of mashed potatoes (measured before
pressing them through fruit press) she added 3/4 cup of soft, stale
bread crumbs, 1/4 cup of flour sifted with 1/4 teaspoonful of baking
powder. Mix in lightly with a fork yolk of one egg, then the stiffly
beaten white, seasoned with salt and a little minced onion or parsley,
or both. With well-floured hands she molded the mixture into balls the
size of a shelled walnut, dropped into rapidly boiling water and
cooked them uncovered from 15 to 20 minutes, then skimmed them from
the water and browned in a pan with a little butter and served on
platter with meat, a pot roast or