ts, we wish to say that as a rule the cheaper cuts have
as much food value as the more expensive ones. Careful cooking will
render the less expensive cuts delightfully appetizing. It is an
advantage to housekeepers to know that meat need not be the highest in
price to be nutritious and palatable.

BAKED BREAST OF MUTTON.

Sew up breast of mutton in a thin cloth, put into a stewpan, nearly
cover with cold salt water, and let simmer, allowing ten minutes to each
pound. Take out of pan and cloth, put into baking dish, rub over with
mutton drippings, butter or fat, sprinkle with flour and bake one-half
hour in hot oven, basting frequently with its own broth. Just before
removing from oven, strew with bread crumbs and butter and let brown.
Serve with brown sauce made from broth in which meat was cooked.

BEEF OMELET.

Three pounds chopped steak, three eggs, one and one-half cup rolled
crackers, lump of butter size of a walnut, salt and pepper to taste,
one-half cup milk. Mix thoroughly, make out in rolls, wrap in cloth, and
bake two hours.

BEEFSTEAK WITH OYSTER BLANKET.

Broil an inch-thick sirloin steak, remove to platter, spread with
butter, sprinkle with salt and pepper; cover steak with one pint of
oysters, sprinkle with salt and pepper, dot with butter, place on grate
in hot oven until the oysters are plump.

BEEF TENDERLOIN.

Take tenderloin of beef and lard it with pork. Put one can of mushrooms
with the beef and cook in oven twenty minutes. Then cut the meat in
slices one and one-half inch thick. On top of each slice place a few of
the mushrooms and a little of the gravy, and set back in the oven five
minutes to keep hot. Serve the slices on a chop plate, forming a circle,
and filling in the center with peas.

BLANKETED HAM WITH SWEET POTATOES AND APPLES.

Cut off the fat close to the edge of a slice of ham one-half inch thick.
Put fat through meat chopper, spread on top of ham, then sprinkle
one-half cup of brown sugar and wine-glass of sherry over it. Peel and
quarter four large sweet potatoes and four large apples. Put ham in oven
in covered roasting pan. After it has cooked a quarter of an hour add
apples and sweet potatoes. Now cook all of it three-quarters of an hour.
This makes a delicious and savory dish, and is so substantial that
little else is required for a meal.

BROWN STEW.

Thirty-five-cent beef off the shoulder; cut in pieces, cover with water
and stew two hours until tend