Mall Gazette_, preaches frugality in the most practical manner
by providing a daily _menu_ card, with helpful comments on the
preparation of the viands. The time for an unrestricted dietary is
still far off, and it is a work of national importance to encourage
the thrifty use of what our contemporary calls "left-overs." Herein
we are only following ancient and honourable precedent, one of the
earliest lyrics in the language informing us that

"What they did not eat that day
The Queen next morning fried."

Our only fault with the _P.M.G._'s _chef_ is that he is inclined
to err on the side of generosity. The dinner for January 6th, for
instance, is composed of no fewer than four dishes, of which only one
is a "left-over." The bill of fare opens with "Kipper meat on toast";
it proceeds with a fine _crescendo_ to "Beef _á la jardinière_,"
followed by "Fried macaroni," and declining gracefully on "Cabinet
pudding."

"Left-over meat," as our contemporary remarks, "is more of a problem
nowadays than ever before, for, being generally imported, it is not
so tender as the pre-war home-grown meat to begin with, and the
small amounts that can be saved from the rationed joint rarely seem
sufficient for another meal." An excellent plan, therefore, would be
to provide all the members of the family with magnifying-glasses. It
is easy to believe a thing to be large when it looks large. Also there
is great virtue in calling a thing by a nutritious name. "Kipper on
toast" is not nearly so rich in carbohydrates, calories and aplanatic
amygdaloids as "Kipper _meat_." As for the preparation of "left-overs"
in such a way as to render them both appetising and palatable, "all