r for one hour and a half, in a
moderate oven. The whole dish will not cost over seventeen cents, and it
is nutritious and savory. =Baked Pig's Head.=--Buy at a packing house
half a medium sized pig's head, which you can get for three or four
cents a pound, (the piece will cost about ten cents;) clean and wash it
well; pare and slice one quart of onions, (cost five cents;) chop
quarter of a pound of suet, (cost two cents,) and grate half a loaf of
stale bread, (cost three cents;) put into a dripping pan one ounce of
drippings, (cost one cent,) one gill of vinegar, (cost one cent,) then
the onions, next the head, skin up, and last the bread, suet, and
seasoning, well mixed, and bake in a moderate oven for about one and a
half hours. The dish will cost about twenty-two cents; it is hearty and
extremely nutritious.

CHAPTER VIII.

SUNDAY DINNERS.

Sunday is the workingman's festival. It is not only a day of rest from
manual labor, a breathing space in his struggle for existence, an
interval during which his devotional aspirations may have full exercise;
it is the forerunner of a new phase of life, in which toil is laid aside
for the gentler occupations of home, if he is a man of family, and for
rest and relaxation in any case.

The duty of making home pleasant, which a good wife feels, is doubly
felt upon the days when the bread-winner abides in it. The husband of
such a wife seldom passes his Sundays in strange places: he is content
to accept the day according to its recognized signification, and when it
has passed he is all the more ready to begin his daily work again.
Because much of the comfort of home depends upon good and economical
meals, and because Sunday dinners ought to be better than those of
working days, we must make Monday dinners supplementary to them; the
cost of Saturday night's marketing must be divided between the two days,
in order to keep within our financial margin. Good examples of this
management may be found in the receipts given in this chapter for ROAST
FOWL and FRIED CHICKEN, A LA MODE BEEF and MEAT PATTIES, BOILED MUTTON
and KROMESKYS, and ROAST VEAL and VEAL AND HAM PATTIES. These receipts
show how by the exercise of a little judgment in buying, and economy in
managing food, we can have our Sunday fowl, or joint of meat, without
incurring any expense unwarranted by the figures to which this little
book confines us.

=Roast Fowl.=--You can generally buy a fowl for about a shillin