"Then there is fat of all sorts; the grease on top of soups, drippings from meat, bacon fat, everything of that sort is to be saved. Put the strips of fat through the meat-chopper and then put all in a dish with water, cover tightly, and set in the oven and let it cook till the water is gone. Strain it through cheesecloth, put it in a covered pail, and you will always have enough for frying without buying lard. When you use part of it and it gets brown, do not pour it back on the white fat, but put it by itself, and when you have enough cook it up again with boiling water, strain it twice, and it will turn white and as good as before. "As to bits of meat, I have told you about those; use them up in soufflé or in hash, or any way you can. Some people insist that there are some things that one cannot properly use, such as an end of steak, but I have yet to find the bit of meat that is not good for something. The steak ends I pour boiling water over and scrape till the charred part disappears, and they make either hash of some sort or soufflé. If you cannot do any better, at least put the bits of meat into soup stock, and of course all the bones you have go with it. "As to bits of fish, those go into patties or croustades; the patties are really baking-powder biscuits. I just cut out the middle, without opening them, and there is a perfect shell. I put a little butter inside, heat it well, and fill it with creamed fish or anything else. The croustades are one of the most useful things of all for serving left-overs. To make those you take slices of bread three inches thick and cut them into rounds with a biscuit-cutter; on top you mark a smaller circle. Dip each one in milk; drop it into hot fat and let it turn golden brown; fill it with creamed chicken or meat or fish or peas. A platter of croustades is a really attractive dish and as good to eat as it is to look at. If ever I have a round loaf of bread that I can spare I make that into a large croustade, too, especially for company. I cut out the middle till it is a good-sized shell, butter the inside, and brown it in the oven, and then fill it with creamed salmon, or anything else. Creamed oysters are delicious in it. That does not properly come under left-overs, but as it belongs with croustades I put it there, anyway. "As to eggs, begin by saving all their shells and washing them; they do for clearing coffee. Of course you must not break a fresh egg for that. Then when you make mayonnaise out of the yolk of one, always make up a dish calling for one white, perhaps a little cake; or, whip it, sweeten with powdered sugar, mix with currant jelly, make it very cold, and serve it in two small glasses as currant fluff. It does for dessert after a heavy dinner. If you use the egg white first, do not let the yolk dry out, but stir it with a little cold water and you can keep it over a day or so till you need it; or make it up at once into mayonnaise, and do not put water in it.