These may be used for puddings, or dried and powdered for crumbs; they can also be used to thicken soup.
Cold Potatoes.
These may be mashed and baked in a pie-dish, or made into balls and fried or baked; they may also be sliced and made into French salad, or used to thicken soup.
Scraps of Meat.
If there are not sufficient to re-cook for a made dish of any kind, put them into the stock-pot.
Fat, cooked or uncooked.
This can be cut in pieces and rendered down (see [Rendering down Fat]). It can be used for frying, plain pastry, and cakes.
Fat Skimmings from the Stock-pot.
This is excellent to fry cutlets, &c., in, and can be used instead of butter.