If it's good food, don't throw it away. Little left-overs or big ones, fit into many dishes. A switch in recipes here or a novel dessert there - and your left-overs are put to work in interesting ways. Egg yolks can substitute for whole eggs, for example. If bread is a bit dry, then it's just right for French toast. Other left-overs have a way of adding food value or a fresh new touch - such as fruit in muffins or vegetables in omelet. Listed below are some of the dishes in which left-overs may be used.

Cooked snap beans, lima beans, corn, peas, carrots, in Meat and vegetable pie, soup, stew, stuffed peppers, stuffed tomatoes, vegetables in cheese sauce.

Cooked leafy vegetables, chopped, in creamed vegetables, soup, meat loaf, meat patties, omelet, souffle.

Cooked or canned fruits, in fruit cup, fruit sauces, jellied fruit, quick breads, shortcake, upside-down cake, yeast breads.

Cooked meats, poultry, fish, in casserole dishes, hash, meat patties, meat pies, salads, sandwiches, stuffed vegetables.

Cooked whest, oat, or corn cereals, in fried cereal, meat loaf or patties, sweet puddings.

Cooked rice, noodles, macaroni, spaghetti, in casseroles, meat or cheese loaf, timbales.

Bread: Slices, for French toast, dry crumbs in Brown Betty, Croquettes, Fried chops, Soft crumbs in meat loaf, stuffings.

Cake or cookies, in Brown Betty, icebox cake, toasted, with sweet topping for dessert.

Egg yolks, in cakes, cornstarch pudding, custard or sauce, pie filling, salad dressing, scrambled eggs.

Egg whites, in custard, fruit whip, meringue, souffles.

Hard-cooked egg or yolk, in casserole dishes, garnish, salads, sandwiches.

Sour cream, in cakes, cookies, dessert sauce, meat stews, pie filling, salad dressing, sauce for vegetables.

Sour milk, in coakes, cookies, quick breads.

Cooked potatoes, in croquettes, fried or creamed potatoes, meat-pie crust, potatoes in cheese sauce, stew or chowder.