3 cups stale bread crumbs 2 cups milk 2 teaspoons salt 1/8 teaspoon pepper 1/4 teaspoon poultry seasoning 1 tablespoon onion juice and pulp 2 eggs 4 teaspoons baking powder 1-1/2 cups chopped peanuts Add bread to milk; add seasoning, beaten eggs, baking powder, and peanuts. Pour into greased, lined baking tin. Bake in moderate oven 40 minutes. CHEESE ENTREE 1 cup cooked farina or rice 1 cup cheese 1 cup nuts 1 cup milk 1/8 teaspoon cayenne 1 egg 1 teaspoon salt Mix ingredients thoroughly. Bake in greased dish 30 minutes. BEAN LOAF 2 cups cold cooked beans 1 egg beaten 1 cup breadcrumbs 1/8 teaspoon pepper 1 tablespoon minced onion 2 tablespoons catsup 1/4 teaspoon salt Shape into loaf. Bake 25 minutes. Serve with tomato sauce. ROYAL FRENCH TOAST Use leftover bread as French toast by dipping in mixture of 1 cup milk 1 tablespoon corn syrup 1 egg beaten Then brown in frying pan in small amount of fat. Spread with marmalade, jelly, cocoanut, or preserves and serve as dessert. DRIED FRUIT PUDDING One cup dried apricots, peaches or prunes soaked two hours in two cups of water. 1 cup bread crumbs 2/3 cup corn syrup 1 teaspoon orange or lemon rind 2 eggs 1/8 teaspoon salt 1 teaspoon lemon juice 1/2 cup chopped nuts 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.