"Beware of little extravagances; a small leak will sink a big ship."—Benjamin Franklin.
Left Overs Roll Call Responses
BREAD AND POTATOES.—Break up scraps of bread into small pieces, moisten with a little hot water; cover and steam a few moments. Add to diced cold boiled potatoes, season, and fry in butter.—Mrs. A. McKay.
HASH.—Use twice as much cold boiled potatoes as you have cold cooked meat. Chop fine, separately; mix until moist with hot water and season with salt and cayenne pepper and a little onion, if liked. Spread on baking pan, pour bacon drippings on top and bake brown.—Mrs. T. A. McKay.
EIER BROD.—Cut scraps of bread into small dice and fry brown in plenty of butter. To a pint of crumbs, beat five or six eggs lightly with two or three tablespoons of milk; add a dash of salt and turn eggs over the bread. Scramble all together until the eggs are cooked. Serve hot.—Mrs. Paul Leonhardy.
BROILED BOILED HAM.—Take thin slices of boiled ham, put on a broiler and broil crisp. Nice for breakfast or lunch.—L. W.
SWEET AND SOUR STEW.—Cut up two onions and fry until glazed; add one tablespoon of flour. Brown and add one quart cold water, one bay leaf, a little salt and pepper, one cooking spoon of vinegar and the same of sugar. Boil and add diced, cold boiled meat. Stew about one hour.—Mrs. George Bruegger.
SECOND DAY CHICKEN STEW.—Three fourths cup chicken broth, one cup thick cream, dash of salt, two tablespoons of flour rubbed with butter. Thicken the above hot broth with this and add left over diced chicken and one half can mushrooms.—Mrs. T. A. McKay.