After meals, the first thing that should claim the housewife's attention is the food that remains uneaten. Just here is one of the tests of her ability to do her part in conserving her family food supply. It is quicker, perhaps, to scrape everything into the garbage pail; and it is said that at least twenty per cent of all foods brought into American kitchens is lost in this way. This loss either decreases the amount of food the family should have, or raises the cost of living that much. If food is to be kept over, it should be put into dishes of proper size, and put in a cool place, away from the flies and the dust. The sooner these left-overs are used, the better, as they naturally deteriorate by standing. In case of fresh fruit, it may be heated, if there is any doubt as to its keeping. Apple peelings and cores make excellent jelly, as most of the pectin is found near the skin and the seeds. Care should be taken to wash the apples well before paring, and remove any wormy parts. All butter scraps should be saved, and may be used for cooking. If the family is properly taught, however, there will be very little left on the plates. Left-over bread may be used for toast, bread pudding, or pressed fruit pudding, if unbroken. The broken pieces and the crumbs may be dried and used for dressing, or broken or rolled and served with milk instead of fresh bread. Buns, muffins, and gems may be moistened and reheated. A loaf of very stale bread may be freshened in the same way. Left-over vegetables may be reheated, and used for salad, or for flavoring soups, if put through a soup strainer. Salads do not keep well; and for that reason, care should be taken not to prepare more than is likely to be eaten. If a little is left, it may be used for a pick-up lunch, perhaps. Small portions of dessert may be used in the same way. Milk or cream that is left may be sterilized and put in a cool place. Left-over grains may be used for making gruels, which are very good for lunch; or if only a small amount remains, it may be used for thickening soup. If there is a sufficient amount, steamed raisins or dates may be added, and then it may be put into molds to cool. This may be served with cream or some pudding sauce, making a simple dessert for either dinner or lunch. Cream of wheat, rolled wheat, farina, and Graham are especially nice served in this way. Many housewives cook an extra amount of corn meal in order to have some left, as it is better warmed up than at the first. It is good mixed with croutons, rolled in corn flakes, browned, and served with jelly or maple sirup. To mix with rice or any nut food, season, form into patties, and serve with tomato sauce, is another method. When warming potatoes, if the supply is scant, many persons add a slice of stale bread broken up. The vegetable loaf given in Mr. Anderson's recipes may be varied, and any kind of beans or peas used to make it. Served with a good gravy, it makes a substantial dish for dinner.