as soon as they are tender, and
letting them stand on the back of the fire, covered with a dry towel,
for five minutes; serve them with the herrings, taking care to dish
both quite hot. With bread and butter a plentiful dinner can be had for
about twenty-two cents.

=Cheap Meats.=--Those parts of meat which are called the cheap cuts, such
as the head, brains, tongue, tripe, kidneys, haslet or pluck, feet, and
tail, are eaten much more frequently in Europe than in this country, and
are worthy of all the use they get there; for their proportion of
flesh-forming elements is large; this is especially the case with the
lights or lungs, but as they are rather difficult to digest, they should
be thoroughly cooked, and never eaten alone. Tripe and pigs' feet, on
the contrary, are very easily digested; but on this account are not as
satisfactory food as that which remains longer in the stomach; although
they are both savory and cheap.

Be careful to keep all meat stews closely covered, or a great deal of
the nutriment of the meat will escape in the steam.

=Sheeps' Head Stew.=--Thoroughly clean a sheeps' head, weighing about
three pounds, (cost about ten cents,) put it over the fire with quarter
of a pound of rice, (cost three cents,) two cents' worth of onions
sliced, a level tablespoonful of salt, quarter of a teaspoonful of
pepper, and three pints of cold water; bring it slowly to a boil,
skimming it carefully, and then add five cents' worth of carrots and
turnips, peeled and quartered; let all simmer gently together for two
hours, being careful to remove all grease, and see if the seasoning is
correct, before dishing the stew. With bread, or boiled potatoes, the
meal will cost about twenty-five cents.

=Oxtail Stew.=--Put two jointed oxtails, (cost about ten cents,) over the
fire in one quart of cold water, and scald them, to remove the strong
flavor; then roll the joints in flour, season them with salt and pepper,
and pack them in an earthen jar, with one onion chopped, and one quart
of potatoes peeled and sliced; the vegetables and seasoning will cost
about five cents; add one pint of water, put on the cover of the jar,
and cement it in place with a paste of flour and water, which you must
grease a little to prevent cracking; then put the jar into a moderately
hot oven, and bake it about four hours. With the addition of bread and
butter it makes a hearty meal, and costs about twenty-two cents.

=Beef Pie.=--Cut in tw