e cent,) one teaspoonful of salt, and pepper to taste. When you
have put the onions over the fire, pare rings off a quart of potatoes,
(cost three cents,) and boil them in well salted boiling water. Have
all three dishes ready at once, and serve them together hot. Save the
broth from the mutton, and the next morning boil it up once, and serve
it for breakfast, with half a loaf of stale bread, toasted, and cut in
dice; or boil in it for twenty minutes a quarter of a pound of rice or
macaroni.

The dinner will cost you about thirty cents, and you have on hand the
broth for breakfast.

=Pork and Onions.=--Three pounds of the neck, or spare ribs, of fresh
pork, which you can buy at the packing houses for three cents a pound,
can be made into a capital dinner, which will cost only about twenty
cents, by following the above receipt.

=Veal and Rice.=--Put the scrag end of a neck of veal, which you can
usually buy for ten cents, into a pot half full of boiling water, with a
half tablespoonful of salt, and half a pound of bacon, or salt pork,
(cost six cents,) half a pound of rice, (cost five cents,) and an onion
stuck with six cloves; boil it gently for three hours, and then serve it
hot, the meat in the middle of the platter, and the rice laid around it.
The broth may be served for breakfast, as in the receipt for MUTTON AND
ONIONS.

The dinner will cost about twenty cents.

=Irish Stew.=--Cut two pounds of the flank of beef, (cost fifteen cents,
or less,) in pieces about two inches square, rub them well with pepper
and salt; peel and slice one quart of onions, (cost five cents;) place
beef and onions in a saucepan, with just enough cold water to cover
them, and stew them gently for one and a half hours; then add one quart
of peeled potatoes, (cost three cents,) and boil the stew until the
potatoes are soft, which will be in about twenty minutes. Serve at once
hot. The dish will cost twenty-three cents.

=Sheep's Haslet.=--Peel and slice one quart of onions, (cost five cents;)
wash and slice a sheep's haslet, (cost six cents;) put two ounces of
drippings, (cost two cents,) in the bottom of a dripping pan, strew the
onions upon it, and lay the haslet on them, seasoning it with a
teaspoonful of salt, and one of thyme, savory, allspice, and pepper,
using equal parts of each; add enough water to reach halfway to the top
of the meat, then cover it thickly with the crumbs from half a loaf of
stale bread, and bake all togethe