True economy consists of buying small quantities of the best materials and using them carefully. When one wants a fine piece of roasted beef the roast itself must be of fair size; small roasts are extravagant and not palatable. Large roasts lose less in cooking than small ones, but the left-overs must be utilized or the dish is most expensive. As a rule left-overs are extravagances; they show thoughtless buying; but to know how to utilize them is the stronghold of every housewife. Many left-over vegetables are better on second cooking, especially the starchy ones. Not so, however, with meats.

Dishes made from eggs and milk should not be kept for a second day, especially during the warm months. Fish, even if perfectly fresh when cooked, is by far more dangerous than stale meat. Beef and mutton keep longer than either fish or white meats.

A few of the succulent vegetables, such as beans, peas, corn and stewed tomatoes, are better the second day than on the first; enough may be cooked one day to serve for the second, providing they are quickly chilled after cooking. Stock and boiled meats must be put at once in a cold place or they will sour in the cooling, especially if there is much moisture in the atmosphere. Stand the stock bowl in a pan of cold water and change the water frequently until the stock is cool, then put it at once in the refrigerator. Cooked meats should also be cooled quickly. Do not cover materials while cooling. Spiced meats will keep longer in warm weather than plain boiled or roasted meats.

Save everything, even if it is only a tablespoonful of stewed tomatoes or one of peas; they may be added to to-morrow's omelet and change it from a plain into a dainty one. If the yolk of the egg has been used for a sauce save the white, and in arranging for next day's dinner select a dessert in which it may play a part. If there is one cold boiled potato save it; you may have cream of potato soup without the cooking of an extra potato. A few ears of corn may be cut off and added to breakfast muffins, or to the omelet, making corn muffins and a corn omelet. A pint of stewed tomatoes will make the tomato sauce for chops or beef croquettes.

A very nice experiment is to take six or eight saucers of left-overs from the refrigerator, and, with a few extra materials, convert them into a luncheon. To a saucer of apple sauce add a little tapioca for apple tapioca, or the white of a wellbeaten egg folded in for apple snow; or with an egg and half a pint of milk filled in custard-cups and baked, a Marlborough custard. Such work is not only interesting but instructive. It calls out inventive and artistic ideas, and makes pleasant work of the so-called drudgery. Every duty that calls out our better thoughts and higher nature not only educates the doer but elevates the position as well.