"Vegetables, as you know, I have already told you a good deal about. Peel the potatoes carefully. When you have only a little bit of carrot or turnip, mix this with cooked peas; or put all three together and cream them. Put a slice of beet in corned beef hash; a spoonful of peas goes into an omelette; a carrot can be diced and added to beef stew; celery tops go into soup; mixed vegetables are to be made up into vegetable croquettes; cooked potato makes potato soup, and so on. Never let so much as a single pea escape your watchful care. Even in slicing an onion, remember not to cut through the middle, but to begin at one end, to keep it fresh for next time, and so on till it gradually disappears. "Now, the worst of economies is yet to come, for to my mind utilizing bits of cold puddings and such things is most difficult. If you feel you must not eat up such left-overs at luncheon, and of course you ought to feel so, and yet there is not really enough to make a second dessert as it is, you have to face a problem at once. But here are a few things I have learned. "Suppose you have a very little rice pudding left; mix some jam with it, beat in it the yolk of one egg, pour it into two little moulds, and bake them in a pan of water. They will come out nice little shapes of fruity rice, quite different from the previous pudding. Corn-starch left-overs can be thickened by reheating and adding more corn-starch; when it is all smooth, pour this into a baking-powder can to harden, then turn it out, slice it, dip each piece in crumbs, egg, and crumbs again, and fry in deep fat; they grow soft in the middle and are very good indeed; the French call them fried cream. Treat bread pudding in the same way, and serve with a nice sauce. When you make gingerbread, put some raisins and spice into part and bake separately. When you want this half, steam it up and serve as a fruit pudding with a hot sauce. You can crumb up plain gingerbread that is stale, add a little molasses to keep it together, and raisins and spice, and steam it that way, too. It is surprisingly like a plum pudding. "A spoonful or two of boiled custard can be utilized as sauce for another pudding. Tapioca pudding can have canned fruit with plenty of juice put with it; it can be cooked over again and this time served cold, perhaps in a mould. In fact nearly everything but a small bit of pie can be made over to seem unlike itself. Pie, my dear, I really think you must eat for lunch, provided there is but one small piece." "Fred can have it for dinner," said Dolly, complacently. "All men love pie, and I can have coffee only, for once."