_Pie Crust._--One and one fourth cups pastry flour, four tablespoonfuls solid vegetable fat, one eighth teaspoonful salt, about three tablespoonfuls water. Add the salt and the shortening to the flour, and mix with the finger tips. Add the water very slowly, mixing with a fork, as it runs in, to a soft, light dough. Line the bottom of a pie tin with crust, being careful to press the crust well down into the tin; then pour on the stewed raisins. Add the lemon juice and the vegetable butter; then cover with a perforated top crust, having the edges wet, so as to stick the crusts together. Brush over the top with milk, and bake in a quick oven. _Cream Rolls._--One and one third cups pastry flour, two thirds cup whole wheat flour, one half teaspoonful salt, one teaspoonful sugar, one third cup double cream, one fourth cup cold water. Mix the water and the cream thoroughly. Put all the dry ingredients into a bowl, and pour on the wetting in a very slow stream, stirring constantly, so as to get the moisture evenly blended through the flour. Work into a dough, roll out to about one half inch thickness, and cut into long strips about one third inch in width. Roll each piece on the board, and cut into three-inch lengths. Lay in a baking pan, leaving a little space between, and bake in a medium oven, to a light brown. [Illustration] _The_ USE _of_ LEFT-OVERS _by Dr. LAVINA BAXTER-HERZER_ Department of Pathology and Bacteriology, College of Medical Evangelists, Loma Linda, California At the present time, when the conservation of food is such a vital question, the use of left-overs becomes a very important matter for consideration. The following are a few simple suggestions that may prove helpful. First of all, we should plan, as far as possible, to avoid having much food left. One of the simplest means of accomplishing this is to serve fewer foods at a meal. Variety may be had at different meals. By planning beforehand, we can serve such foods at one meal as will combine nicely when warmed the next day or the next meal. For example: In all large hotels, when navy bean soup is served army style, carrots are always served in some way. In order to make the broth sufficiently rich, more beans are cooked than are served as soup. The next day, these, with the carrots, are put through a soup strainer, properly seasoned, and served as puree a la Crecy. Again, when planning tomato rice soup, cook a little extra rice in the tomato broth. When serving the soup, use only what rice is necessary. The thick remainder is very good baked in some acceptable preparation the next day. A little grated onion or a chopped bell pepper may be used for seasoning, if desired. _A Housewife's Test_