Show TO SAVE IS TO PRODUCE HAVING IN VIN TUB HOME IS TRUE CONS nowhere can tt artio conservation bo be better practiced than in the use of 0 leftovers left lott overs from our tables declares do clarea a recent circular ot of the extension division of the utah agricultural college it la Is said states the circular t that hat a frene frenc household lives pon what wo we throw away this la Is true whether the material Is ig visible Is in the case of food scraps and partly used dishes or invisible such as minerals and other nutrients of which the food Is composed the scraps tako take now and delicious forms by means of tile the gift in the use UBO of seasonings tor for which the iho french woman Is famous while the nutrients are conserved by means of methods of preparation such as steaming USO use of the stock pot and deep tat fat trying frying kettle stale bread so often wasted can bo be used in many appetizing ways the following suggestions tlona are offered steamed bread toast bread crums crume griddle calcos cakes tried broad bread dip slices in C 6 tablespoons of milk and one egg milk toast bread crumb omelet dressing tor for fish fowl etc bread puddings pudding s apple puddings fine crumbs for croquette croquet ts cutlets and scalloped dishes tasty dishes may also bo be made from bread crumbs A tow low recipes are as aa follows bread crumb omelet I 1 cup stale broad crumbs I 1 cup milk 3 eggs and 2 tablespoons of butter soak the bread crumbs for foi halt an hour in the milk add th of eggs beaten until thick and lemon colored pepper and salt tc taste then put in the egg whiter whipped to a dry froth cook it ir melted butter and servo serve like an om olt alt spiced pudding soak ono one packed cup ot of the brown crusts of bread in one plat of scalded milk until soft then add one hals hall cup of molasses scant measure one eighth teaspoon salt and one fourth of a level teaspoon of mixed spice cinnamon cloves allspice and nut meg and from ono one halt half to ono one cut cui of at raisins stir occasionally at first and bake in a very moderate oven for nearly an hour serve with whipped or plain cream or with a vanilla sauce this may also be made ot of lett avei jams and jellies omitting the molasses and spices apple pudding fill a buttered pudding dish with alternate layers of broad bread crumbs and apple sauce which has boon sweeten ws eton oil od and slightly spiced A table spoon of butter melted and mixed with tile the top layer of crumbs will give a crisp crust cover with a plato plate and bake slowly for halt half nii ar hour remove the cover tor for the last live ivo minutes and brown the top raw apples sliced or chopped may bo be ausec but in that case the pudding must b balco bako adfor an all hour or until the app les are tender teader servo serve hot with plaat or whipped crea cream m |