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Show r3 the pa fcJCABINETGa We muy ImiM more splendid Iiablta- tlons. Fill our rooms with paintings nnd with sculptures Hut ii ii not hay with gold the old iiinleiliMii IxniRfellow. USE OF LEFT-OVERS. It Is false economy to use expensive materials In combination with loft- overs, thus prepar- BXt"-i economical. The best economy is thai which arranges the meals so that there will be no serious se-rious leaks In loft-ovi rs. No scrap of moat need be wasted, for It may be minced and served In dozens of forms. Any left-over ceroid If In small amount may be stirred Into the gems or muffin mixture, ulwnys to the nd- vantage of the hot bread, or if a larg er portion Is left it Is n most tasty breakfast dish If fried crisp and brown In a little hot fat. A little Cereal Ce-real may be mixed with egg, sugar and flavoring and baked In small ramekins ram-ekins and served with u sauce of fruit or cream, for a dessert. Such a dessert des-sert may be safely given to the children. chil-dren. Stuffed Apples. With n little roast duck or goose left fiom dinner. In an amount too small to use otherwise, mince fine, add tot tf the stuffing If there is mit enough meat, and fill the centers of cored tart applet with tins mixture, put a bit of butter on top, add Just enough water to keep them from burning when first put into the oven; bake until the apples are soft, nnd servo eneh on a round of Med bread or cornmoul mush and serve With currant Jelly. Such a dish will prove sustaining enough for the main dish at luncheon. A cold fried egg or a hard-boiled one, or oven a poached egg should never be put Into the garbage, for It muy be chopped and udded to uny sulad or to u rich white sauce mid served on buttered toast; or to a white sauce to serve with lish, adding also II finely chopped sour pickle. Of a delicious sandwich may be made by mincing the egg and adding a pinch of mustard, salt and pepper; spread on buttered bread and serve with a cupful of cocoa, ibis will inuke u satisfying luncheon t |