The Pattern cook-book

Pork spoils for want of salt, and beef because the brine needs scalding. Cheese is permitted to mould, or when dry is thrown away. Woodenware is put away unscalded and left to warp and crack. The bread-pan is set away with a quantity of the dough still in it. Remnants of pie-crust are allowed to harden and ihen thrown out, instead of being utilized for making a few tarts for supper. Cold pudding is thrown away because there is not enough to " go round." Some fruit should be served also, and the pudding steamed, thus producing a good dessert. Cooked rice is wasted, when a pudding could be made of it, or it could be used in soup. Vegetables are also thrown away that might be used to advantage in soup. The scrub-brush is left to rot in a pail of water. Pails are scorched on the stove, and tubs and barrels are left in the sun to dry and fall apart. Potatoes in the cellar commence to grow, and the sprouts are not removed until the potatoes are spoiled. Dried beef becomes so hard it cannot be cut. Servants are allowed to leave a light burning in their rooms or in the kitchen, when they are to be out all the evening. Servants neglect the wash on a windy day, and the clothes are whipped to pieces. Fine cambrics are washed on the board instead of between the hands, and laces are torn in ironing. Fruit-stains in the table-cloths are not strained out as soon as possible, but are washed into the cloths. Clothes-pins that have fallen to the ground are not picked up promptly, and so are soon ruined. Scraps of soap are wasted instead of being utilized in a soap-shaker that costs but a trifle. Good sheets are taken for ironing cloths, when coarse, unbleached cotton can be had for a few cents a yard. Good blankets or quilts also are used for padding the SMALL ECONOMIES. 6oi ironing board, when an ironing-blanket may be purchased at very small cost. The egg-beater is left soaking in water, instead of being at once cleansed and laid away. Kitchen knives and forks are also left in water until the handles are loosened if they do not come entirely off. HOW TO USE WHAT IS SAVED. Save all broken pieces and crusts of bread not fit for toast ; they may be used in place of cracker-crumbs for dipping oysters, croquettes, etc. (See " How to Dry Bread-Crumbs.") Stale bread may also be used in bread griddle-cakes, queen of puddings, bread muffins and many desserts. Muffins left from breakfast may be split in half and toasted for luncheon ; or they may be dipped quickly in cold water and set in a hot oven for fifteen minutes, when they will taste as if newly made. Pieces of buns or stale cake make excellent cabinet pudding or cake custard pudding. Here also may be used the bit of preserves left from last evening's tea. There is nothing better for panada than stale rusks, toasted. All cold mashed potatoes should be saved for croquettes or potato puff. One cupful will make six croquettes. Cold boiled potatoes make delicious French fried or Lyonnaise potatoes and potato salad. All small pieces of plain or puff paste trimmed from pies or patties may be used for cheese fingers, or with the small piece of beefsteak left from breakfast, may be made into rissoles^ forming a dainty but inexpensive entree for