The cookbook featured in this post was published in 1940 by the Culinary Arts Institute of Chicago Illinois and features 500 “delicious dishes from leftovers”. Here’s how the cookbook begins as found in the introduction. Keep in mind that this was written over 71 years ago:
Rare indeed is the day when a modern housewife could not find in her refrigerator all sorts of odds and ends in the way of food. And it is these leftovers that challenge the imagination of the alert homemaker. She has learned the importance of their utilization for food value as well as economy…With freezing trays and modern refrigeration she may transform day old cake with custards and whipped cream into inspired desserts. She may even achieve colored ice cubes or her own special sherbets from those fruit juices that often go into the lemonade, and she may have frozen salads to her heart’s content.
Although I haven’t made the recipe below, and therefore can’t tell you it is “delicious”, it does look interesting. This leftover vegetarian recipe for Mashed Potatoes Au Gratin is found on page 13 of the cookbook.
3 tablespoons fat [substitute vegetable oil]
½ teaspoon salt
½ teaspoon paprika
6 cooked potatoes, riced
¼ cup grated cheese
½ cup buttered crumbs
Add fat [vegetable oil], seasonings and eggs to hot riced potatoes. Beat until light and arrange in greased baking dish. Cover with cheese and crumbs. Bake in hot oven (400 degrees) for 10 minutes, or until crumbs are browned. Serves 6.