NUT BREAD Cold sliced chicken, mayonnaise, lettuce. Chopped ham and egg, boiled dressing, lettuce. Deviled turkey, parsley, boiled dressing. GRAHAM BREAD Star Summer Sausage, lettuce. Caserta Peperoni chopped with green peppers. Cooked sweetbreads, chopped, dressing, lettuce. Strassburg liver pudding, lettuce. RAISIN BREAD Corned beef, lettuce. Chopped dry sausage, pimento, boiled dressing. Loin roll, tomato ketchup. Smoked ham, lettuce. USE OF LEFT-OVERS Waste has no place in the substantial American home. The wise home manager uses every bit of wholesome edible product for food. She makes tasty dishes of all left-over foods. A bit of extract of beef adds just the flavor necessary to make many left-over meat and vegetable dishes favorites with the family. Left-over egg yolks are rich in fat and may be used with skimmed milk in making custards, pudding sauces, salad dressings, noodles and in soups or drinks. Left-over whites may be used to clear coffee, consommé or bouillon. Left-over bits of cheese are excellent as garnishes and as flavoring for soups and milk sauces; they not only add a great deal of fat, but some protein also. Cheese may be grated, added to white sauce and served on toast. This makes a fine, tasty luncheon dish. [Illustration] _Armour potted and deviled meats make most appetizing sandwich fillers_ FEEDING THE YOUNGER GENERATION The fundamental principle in child feeding is the gradual development of the digestive powers. A normal child fed upon his mother’s milk doubles in weight in the first six months of his life, largely because his food is adapted to his needs. Never will he double his weight so rapidly again. Cow’s milk is the safe staple throughout the second year. Milk is easily assimilated; its protein furnishes nitrogen in the best form for muscle building, and its fat provides the valuable vitamines. The mineral salts, so necessary to bone formation, are also found in this valuable food. Great care must be exercised to maintain clean, pure milk. Eggs, cereals, orange juice, tomato juice, or other mild fruit juices (a few spoonfuls at a time), round out the diet. When the teeth are cut, stale bread or dry toast should be added to the diet, to train the child to masticate. When the children grow older they should be gradually given a variety in diet and, above all, trained to eat what is put before them without comment. Avoid monotony; children as well as adults enjoy change in the form in which food is served. A normal child three to four years old needs 1100-1400 calories of food per day; at the age of five, 1435-1517 calories are required; at the age of six, 1530-1575 calories; and at seven, 1600-1700 calories, according to weight. Milk and eggs continue to supply the necessary protein, even after green vegetables are introduced, and a plain, simple dessert may be served at the end of a meal.