Mix ingredients. Place in greased baking dish and bake 30 minutes in moderately hot oven.

CHEESE SAUCE ON BREAD

1/4 cup fat 1 pint milk 2 qts. milk 1/4 cup flour 1/4 teaspoon cayenne 1 cup cheese

Make as white sauce and add cheese. Pour over bread, sliced and toasted. Bake in moderate oven.

SURPRISE CEREAL

3 cups dried breadcrumbs 3 tablespoons maple syrup 1/2 teaspoon salt

Mix thoroughly and place in moderately hot oven for 20 minutes, stirring frequently. Remove and serve as breakfast food. Very inexpensive and delicious. Graham, corn or oatmeal bread is best for this purpose, but any bread may be used.

SURPRISE CROQUETTES

1 cup leftover cereal 1 cup chopped peanuts 1/2 cup dried breadcrumbs 1 beaten egg

Shape as croquettes and bake in oven or pan-broil. Serve with tart jelly.

CHEESE STRAWS

1 cup stale bread 1/8 teaspoon cayenne 1/2 cup grated cheese 1/4 cup milk 2/3 cup flour 1/4 teaspoon salt

Make into dough; roll 1/4 inch thick. Cut into strips 6 inches long and 1/2 inch wide. Place on baking sheet. Bake 20 minutes in moderate oven. Serve with soup, salad, or pastry.

SOUPS UTILIZE LEFTOVERS

In nearly every case when meat is purchased, some bone is paid for.

Too frequently this is either left at the market or thrown away in the home. Bones, gristle, tough ends, head and feet of chickens, head, fins and bones of fish, etc., should be utilized for making soup.

If a meat or fish chowder with plenty of vegetable accompaniment is served, no other meat is required for the usual home meal.

If a cream of dried or fresh vegetables, or a meat stock soup with plenty of vegetables or cereal content, is served, the amount of meat eaten with the main course of the meal will be materially lessened.

Soups may be a most economical method of using water in which meat, fish or vegetables have been cooked; also of utilizing small portions of leftover meats, fish, vegetables or cereal.

Cream soups are made by cooking vegetables or cereal, then utilizing the water in which they are cooked as part of the liquid for the soup.

Outer parts or wilted parts of vegetables may be utilized for soups instead of being discarded. Water in which ham or mutton has been boiled makes an excellent basis for dried or fresh vegetable soups.

In fact, soup can be made from all kinds of leftovers--the variety and kind make little difference so long as the mixture is allowed to simmer for several hours and is properly seasoned.

CREAM SOUP

1/3 cup fat 1/3 cup flour 1 teaspoon salt 1 cup cereal or vegetable 1/4 teaspoon cayenne 1 pt. milk 1 pt. water, in which vegetable or cereal was cooked, or leftover water in which meat was cooked.

Melt fat, add dry ingredients and, gradually, liquid. When at boiling point, add vegetables or cereal and serve.

MEAT STOCK

Leftover bits of meat, bone, or gristle may be used alone or with some fresh meat and bone from shin or neck.

To each 1 lb. of meat and bone, add 1 qt. cold water. Let stand 1 hour. Cover and bring slowly to boiling point and simmer 2 to 3 hours. Remove bones and meat. Let stand until cold. Skim off fat.

Add vegetables cut in small pieces, season as desired and cook until vegetables are tender. Leftover cereals, as barley, oatmeal, etc., vegetables, macaroni, tapioca, sago, etc., etc., may be added for increased food value.

TOMATO GUMBO SOUP

Bones and gristle from chicken or turkey 2 qts. cold water 1 cup okra 1 tablespoon chopped pimento 1-1/2 teaspoons salt 1/2 cup rice 2 tablespoons fat 1-1/2 cups tomatoes 1/4 cup chopped parsley

Soak bones and gristle in the cold water 1 hour. Then boil slowly 1 hour, in same water. Strain out the bones and gristle and add other ingredients to the liquor. Boil this mixture slowly 3/4 hour and serve.

LEGUME SOUP

1 cup dried peas, beans or lentils 3 qts. cold water 1 tablespoon onion pulp 1 ham bone or 1/2 pound smoked sausage 1 teaspoon celery salt 2 teaspoons salt 2 tablespoons flour, plus 2 tablespoons cold water 1/4 teaspoon pepper 1 cup tomato

Wash and soak dried legume over night. In morning drain, add water, ham bone or sausage and cook very slowly until tender. Add other ingredients, cook 1/2 hour and serve.

VEGETABLE SOUP

1 qt. boiling water 1/2 cup carrots 1/2 cup cabbage 1 cup potatoes 1 cup tomato juice and pulp 1 tablespoon minced onion 1/4 teaspoon pepper 4 tablespoons fat 4 cloves 1 bayleaf 2 teaspoons salt 4 peppercorns 2 tablespoons chopped parsley

Heat onion, pepper, salt, bayleaf and peppercorns with tomatoes for 20 minutes. Strain. To juice and pulp add other ingredients and cook slowly 1 hour. Add parsley just before serving.

CREAM OF CARROT SOUP

2 cups diced carrots 2 cups water 1 cup milk 1/8 teaspoon pepper 2 tablespoons fat 2 tablespoons flour 1 teaspoon salt

Cook the carrots in the water until tender. Melt the fat, add dry ingredients, add gradually the 1 cup water in which the carrots were cooked and the milk. When at boiling point, serve with a little grated raw carrot sprinkled over top of soup. Any vegetable, raw or cooked, may be used in the same way, as cauliflower, cabbage, peas, turnips, etc.

SALMON CHOWDER

1 cup cooked or canned fish 1 cup cooked potato, diced 1 cup peas 2 tablespoons fat 2 tablespoons flour 1-1/2 teaspoons salt 1/4 teaspoon paprika 2 cups milk 1 cup water from boiled potatoes 2 tablespoons chopped parsley 1 teaspoon onion juice

Melt fat, add dry ingredients and gradually the liquid. When at boiling point, add parsley and serve.