After the exercise of economy in the purchase of supplies, there is still to be met the problem of their economical- use and preservation. There are few cooks who make such perfect calculations respecting the desires and needs of their families as to provide just enough and no more. In most homes there will accrue bits of food and "leftover " fragments; nevertheless, scarcely anything need be wasted - certainly nothing which was at first well cooked. There are ways of utilizing almost every kind of cooked food, so that it will be quite as appetizing and nutritious as when first prepared.

All left-over foods, as grains, vegetables, or others of a moist character, should be removed to clean dishes before being put away. Unless this precaution is observed, the thin smears and tiny bits about the edges of the dish, which become sour and moldy much sooner than the larger mass, are apt to spoil the whole. They should be set on ice or kept in a cool, suitable place until needed, as left-over foods of any kind must be ■well preserved in order to be again suitable for use.