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Left-Overs (I found a little crust)

I found a little crust of bread that must not go to waste, So, by a famous recipe, I seasoned it to taste.

I used six eggs, a pint of cream, some citron and some spice, Two lemons, dates and raisins, and a brimming cup of rice. It took a lot of things, I know (That's how the cook-book read); And no one cared for it-but oh!

I saved that crust of bread. -Author Unknown.

LEFT-OVERS afford the cook an opportunity for the display of her ingenuity that is not to be slighted. To concoct a pleasing dish out of an unpromising left-over is a small triumph that is in itself its own reward. Almost any one can succeed with new and fresh material, but to take old materials that are too good to be wasted, and make them appear new and tempting, is a branch of the art of cooking that will repay the extra time and study that it takes. Made-over dishes are especially useful for luncheons or suppers, when only a light meal is needed. What otherwise might be a loss of good food can often be made to appear on the table as a most desirable addition to the menu. There are throughout this book many recipes that call for cold meats and vegetables, so that this chapter is not the only one to be studied by the economical cook. See especially the chapter on "Entrées."