s all evaporated and the meat is nicely
browned; then sprinkle over it two tablespoonfuls of flour, and let that
brown, turning the meat over occasionally; then add enough boiling water
to cover the meat, put on the pot cover, and set it where it will simmer
gently for at least three hours. During the last half hour boil one
quart of potatoes, (cost three cents,) in plenty of boiling water and
salt. When the meat is done take it upon a platter, strain the gravy
over it, and serve it hot with the boiled potatoes. About half of it
will be enough for dinner, and will cost, with the potatoes, thirty-five
cents.

=Meat Patties.=--Chop the remainder of the _A la mode_ BEEF; make a suet
crust, (cost five cents,) as directed for SUET DUMPLINGS, roll it out
quarter of an inch thick, cut it out with a round tin cutter, lay a
tablespoonful of the mince-meat on each round, wet the edges of the
crust, and fold it over in the shape of an old-fashioned turn-over;
pinch the edges together, put the patties on a floured baking-pan, and
bake them about half an hour in a moderate oven. When you put them in
the oven, put one quart of potatoes, (cost three cents,) to boil in
boiling water and salt. When both potatoes and patties are done serve
them together; the dinner will cost about thirty cents.

=Boiled Mutton.=--The shoulder of mutton can be bought at the market for
about six cents a pound. Choose one weighing not over four pounds, (cost
twenty-four cents,) wipe it with a clean, damp cloth, put it into three
quarts of boiling water with a tablespoonful of salt, one cents' worth
of soup greens, a level teaspoonful of pepper, and boil it gently
fifteen minutes for each pound, skimming it as often as any scum rises.
About one hour before it is done pare one quart of turnips, cut them in
quarters, and boil them with the mutton. Wash one quart of potatoes,
pare off a ring from each, and boil them in boiling water. Serve them
with the mutton and turnips, saving the broth from the mutton for BREAD
BROTH for breakfast. The potatoes and turnips will cost five cents, and
the proportionate cost of the mutton will be twelve cents; so the dinner
will cost seventeen cents. The remains of the mutton must be saved for
MUTTON _rechauffee_, as the basis of the next day's dinner.

=Mutton= _rechauffee_.--Prepare and boil one quart of potatoes, (cost
three cents;) slice the best part of the mutton remaining from the day
before, saving all the scraps and