WAYS TO USE LEFT-OVERS
Reading edition
If it’s good food, don’t throw it away. Little left-overs, or big ones, fit into many dishes; adding extra food value or a fresh new touch to favorite main dishes. Listed below are some left-over uses recommended by the Bureau of Human Nutrition and Home Economics, U. S. Department of Agriculture.
EGG YOLKS, in
Cakes Cornstarch pudding Custard or sauce Pie filling Salad dressing Scrambled eggs
EGG WHITES, in
Custard Fruit whip Meringue Souffles
HARD COOKED EGG OR YOLK, in
Casserole dishes Garnish Salads Sandwiches
SOUR MILK, in
Cakes, cookies Quick breads
SOUR CREAM, in
Cakes, cookies Dessert sauce Meat stews Pie filling Salad dressing Sauce for vegetables
COOKED POTATOES, in
Croquettes Fried or creamed potatoes Meat-pie crust Potatoes in cheese sauce Stew or chowder
COOKED CARROTS, LIMA BEANS, CORN, SNAP BEANS, PEAS, in
Meat and vegetable pie Soup Stew Stuffed peppers Stuffed tomatoes Vegetables in cheese sauce
COOKED LEAFY VEGETABLES, CHOPPED, in
Creamed vegetables Soup Meat loaf Meat patties Omelet Souffle
COOKED OR CANNED FRUITS, in
Fruit cup Fruit sauces Jellied fruit Quick breads Shortcake Upside-down cake Yeast breads
COOKED MEATS, POULTRY, FISH, in
Casserole dishes Hash Meat patties Meat pies Salads Sandwiches Stuffed vegetables
COOKED WHEAT, OAT OR CORN CEREALS, in
Fried cereal Meat loaf or patties Sweet puddings
COOKED SPAGHETTI, RICE, NOODLES, in
Casseroles Meat or cheese loaf Timbales
BREAD
Slices, for French toast Dry crumbs, in Brown betty Croquettes Fried chops Soft crumbs, in Meat loaf Stuffings
CAKE OR COOKIES, in
Brown betty Ice-box cake Toasted, with sweet topping, for dessert