fting together one pound of flour, one
teaspoonful of salt, and two of baking-powder, (cost three cents;) make
into a soft dough with one egg, half a pint of milk and a very little
water, (cost four cents,) and drop them by the tablespoonful in the
soup; be careful that the pot does not stop boiling, or the dumplings
will be heavy.

At the end of three quarters of an hour stir together over the fire in a
large sauce-pan one ounce each of butter and flour, (cost two cents,)
and when they are nicely browned, gradually add, and mix with an
egg-whip or large fork, a pint of the boiling soup. Take up the meat and
dumplings on the same dish, strain the soup into the sauce you have just
made, and mix it thoroughly; put a little of it over the meat and
dumplings, and serve the rest in the soup tureen; it is very nice with
small dice of toast in it.

Both dishes make an excellent dinner, at a cost of about twenty-five
cents, including bread.

=Meat Brewis.=--This palatable dish is made by putting the thick upper or
under crust of a stale loaf of bread into the pot when any meat or soup
is boiling, and letting it remain about five minutes to thoroughly
absorb the broth; it should then be taken out as whole as possible, and
eaten at once. It is satisfactory, nutritious and economical; enough for
a hearty meal costing not more than five cents.

CHAPTER VI.

PEAS, BEANS, LENTILS, AND MAIZE.

Before giving you receipts for cooking peas, beans, and lentils, I want
to show you how important they are as foods. I have already spoken of
the heat and flesh forming properties of food as the test of its
usefulness; try to understand that a laboring man needs twelve ounces
and a half of heat food, and half an ounce of flesh-food every day to
keep him healthy. One pound, or one and a quarter pints of dried peas,
beans, or lentils, contains nearly six ounces of heat food, and half an
ounce of flesh food; that is, nearly as much heat-food, and more than
twice as much flesh food as wheat. A little fat, salt meat, or suet,
cooked with them, to bring up their amount of heat-food to the right
point, makes either of them the best and most strengthening food a
workingman can have. The only objection to their frequent use is the
fact that their skins are sometimes hard to digest; but if you make them
into soup, or pudding, rubbing them through a sieve after they are
partly cooked, you will be safe from any danger.

=Oatmeal and Peas.=-