WAYS TO USE LEFT-OVERS
If it’s good food, don’t throw it away. Little left-overs, or big ones, fit into many dishes; adding extra food value or a fresh new touch to favorite main dishes. Listed below are some left-over uses recommended by the Bureau of Human Nutrition and Home Economics, U. S. Department of Agriculture.
EGG YOLKS, in
Cakes
Cornstarch pudding
Custard or sauce
Pie filling
Salad dressing
Scrambled eggs
EGG WHITES, in
Custard
Fruit whip
Meringue
Souffles
HARD COOKED EGG OR YOLK, in
Casserole dishes
Garnish
Salads
Sandwiches
SOUR MILK, in
Cakes, cookies
Quick breads
SOUR CREAM, in
Cakes, cookies
Dessert sauce
Meat stews
Pie filling
Salad dressing
Sauce for vegetables
COOKED POTATOES, in
Croquettes
Fried or creamed potatoes
Meat-pie crust
Potatoes in cheese sauce
Stew or chowder
COOKED CARROTS, LIMA BEANS, CORN, SNAP BEANS, PEAS, in
Meat and vegetable pie
Soup
Stew
Stuffed peppers
Stuffed tomatoes
Vegetables in cheese sauce
COOKED LEAFY VEGETABLES, CHOPPED, in
Creamed vegetables
Soup
Meat loaf
Meat patties
Omelet
Souffle
COOKED OR CANNED FRUITS, in
Fruit cup
Fruit sauces
Jellied fruit
Quick breads
Shortcake
Upside-down cake
Yeast breads
COOKED MEATS, POULTRY, FISH, in
Casserole dishes
Hash
Meat patties
Meat pies
Salads
Sandwiches
Stuffed vegetables
COOKED WHEAT, OAT OR CORN CEREALS, in
Fried cereal
Meat loaf or patties
Sweet puddings
COOKED SPAGHETTI, RICE, NOODLES, in
Casseroles
Meat or cheese loaf
Timbales
BREAD
Slices, for
French toast
Dry crumbs, in
Brown betty
Croquettes
Fried chops
Soft crumbs, in
Meat loaf
Stuffings
CAKE OR COOKIES, in
Brown betty
Ice-box cake
Toasted, with sweet topping, for dessert