water. Pour over potatoes. Let cook slowly in oven
until potatoes are tender, about 30 minutes.

DUMPLINGS

2 cups flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons drippings
1 cup water, meat stock or milk

Sift dry ingredients. Cut in fat. Gradually add liquid to make a soft
dough. Roll out, place on greased pan and steam 20 minutes, or drop
into stew and cook covered 30 minutes. Serve at once.

POTATO SALAD

2 cups freshly cooked and diced potatoes
1/3 cup bacon drippings
1/2 teaspoon salt
2 tablespoons chopped peppers
2 tablespoons vinegar
1/8 teaspoon cayenne

Mix drippings, salt, pepper, vinegar and cayenne. Add to the potatoes
and mix thoroughly. Chill and serve. Cold cooked potatoes may be used,
but the flavor is better if mixed while potatoes are hot.

SOAP

1 can lye
6 lbs. fat (Fat for soap should be fat which is no longer useful
for culinary purposes.)
1 quart cold water

To lye add water--using enamel or agate utensil. When cool add the fat
which has been heated until liquid. Stir until of consistency of honey
(about 20 minutes). Two tablespoons ammonia or two tablespoons borax
may be added for a whiter soap. If stirred thoroughly this soap will
float.

[Illustration: The illustration shows various forms of food waste--the
discarded outside leaves of lettuce and cabbage, apple cores and
parings, stale bread and drippings.]

SAVE FOOD

_REASONS WHY OUR GOVERNMENT ASKS US NOT TO WASTE FOOD, WITH PRACTICAL
RECIPES ON THE USE OF LEFTOVERS_

Elimination of food waste is to-day a patriotic service. It is also a
most effective method of solving our food problem. This country,
like all the powers at war, will undoubtedly be called upon to face
increasing prices so long as the war continues, and waste in any form
is not only needless squandering of the family income, but failure in
devotion to a great cause.

Food waste is due to poor selection of raw materials, to careless
storage and heedless preparation, to bad cooking, to injudicious
serving, and to the overflowing garbage pail.

To select food in such a way as will eliminate waste and at the same
time insure the best possible return for money spent, the housekeeper
must purchase for nutriment rather than to please her own or the
family palate.

When eggs are sixty and seventy cents a dozen their price is out of
all proportion to their food value. Tomatoes at five or te