Bits of cooked ham or sausages may be minced fine and mixed with hashed potatoes; the mixture being then well seasoned and put into a frying-pan, with a little butter or sweet drippings, and browned. If there be a little gravy of any kind, it may be added to any of the above-mentioned dishes.
Nearly all kinds of vegetables may be combined in a salad or a hash.
Tough pieces of meat and bones may be used in making little stews or a little soup stock. All kinds of meats may be combined in making a stew or soup.
A few spoonfuls of almost any kind of meat, fish, or vegetable may be heated in a sauce and spread over a plain omelet, just before rolling it up, thus giving a change in this dish of eggs.
A soft-boiled egg left from a meal may be boiled until hard, and then used in a salad or an egg sauce.
Pieces of bread may be used for puddings and griddle-cakes, and, in the form of dried crumbs, for breading.
Pieces of cake and gingerbread may be used in puddings.
Gravies, sauces, and soups, no matter how small the quantity, should be saved to use in warming over meat, fish, or vegetables.
A few tablespoonfuls of cold rice or hominy are often a pleasing addition to muffins or griddle-cakes. Indeed, it is rarely necessary to waste a particle of food if the proper attention be given to the little details of kitchen management.