Living on a Little

and

was all glittering generalities. I didn't have a thing written down under soups but 'beans' and 'split peas,' and as to meats,

ays realize that you do not know how to use a cook-book yet;

ups made with vegetables and water and nothing else; soups made with a foundation of meat and

m, when they are soft and pulpy, through the sieve. What is called a purée sieve is the best, because it is made in such a way that it presses the vegetables through itself. Then you must thicken the soup with a little bit of butter melted and r

good deal of seasoning, and a bone is good in them, but not really necessary. Left-over baked beans make a good brown soup, and dried Lima beans are excellent; alternate these, and make each one by rule, for each has some little touch of seasoning which makes it have a taste of its own. Any cook-book will tell you how, because all of them are so simple to put together. Besides the

les; cook them with onion and salt and pepper and bits of celery or parsley, and put them through the sieve and thi

t a bone i

a soup. Remember that these thick soups go with the dinners with the light mea

strain and clarify it, and either use it as it is or put in something like tomato or potato. This is all very well if you have a range which goes day and night, and if you are careful to completely empty the pot twice a week in winter and three times a week in summer and scrub it out thor

ff the soup, and it is

s done you cool it, take off the white cake of fat on top and save it for frying purposes; heat the soup again and clarify it by stirring in a washed and broken up egg-shell and a little of the white. When this has boiled

es and things f

ittle kitchen bouquet in the house. It comes in a small bottle on purpose, and it flavors the soup and at the same

water till it is pulpy, adding a little onion, salt, and pepper; then you put it through the sieve, and add a pint of milk, or, rather, add as much milk as you have water, for often you can use only half a pint of each. Then you thicken it slightly, cook it up once, strain, and serve. You can use left-overs of any sort for this,-the outer leaves of lettu

aid Dolly, indignant at having her thirst for information treated in this summary manner.

n go on by yourself and have no trouble at all. I am in such a hurry to get on to meats, to tell the truth, that I feel like skipping everything to get to that, because to my mind it is the most important of all the subjects we

shes of all sorts and kinds. Now we will begin with beef, because that is really our staple; it is good and nourishing and has no waste

is makes a covering that keeps in the juices. Then simmer it a long, long time in a deep covered dish; a casserole, or a crock, or some such thing. When it is half-done put in salt and pepper, chopped onions, and plenty of finely minced vegetables, and keep on cooking till it is tender and the juice is pretty well ab

is perfectly clean. Sometimes I get three pounds at once, and make up two pounds into beef loaf, mixing it with a cup of bread crumbs, an egg, salt, and pepper, and a little bit of salt pork. I put it in a bread tin and bake it two hours, basting it well with melted butte

out the chopped meat and make it into a long piece, larger at one end than the other. Have the butcher give you some strips of suet and press one down through the middle, to represent the bone; put the other one all around the steak to look like the edge of fat. Then put this into

me I fry thick rounds of banana and put one on each ball when I take them up; this is a very good combination. Or, Dolly, if you will never betray me, I will tell you a horrid secret. Twice a year, when the

cret. I don't think I shall ever sink to th

bably will approve the dish in spite of your prejudice. And now

in my

it till it is tender. Then broil it, sprinkle with salt and pepper, and dot with butter mixed with chopped parsley; if you have any doubts about its being tender, score it all over with a sharp knife

er have co

even cubes and cream them and put them in a baking-dish with crumbs and butter on top, and brown it in the oven. It is difficult to use up corned beef, for it is not good sliced and warmed over, as most meats are. Sometimes we ha

pie; if I have any over I sometimes mix it with egg, gravy, and crumbs and make a loaf of it. Or I mince it, add chopped hard-boiled eggs, and serve it that way. Then there is veal stew cooked with tomatoes; to make that, cut up the meat, add a slice of onion and a small

ittle chopped salt pork, bread crumbs, seasoning, some celery if you have any, or chopped nuts, and bake it

eat drops apart; put this in layers in a deep baking-dish, and add seasoning. Boil down the stock to a cupful, strain it, add a level teaspoonful of gelatine dissolved in co

'Weal and hammer'

dishes you will want to have is croquettes. You can make them of any sort of meat, but they are particularly nice of veal. Learn to make good

rule down; I l

rfectly cold before you take another step. I leave mine an hour, at the very least. Then cut it up into small pieces and roll them under your hand and square the ends; dip each one in finely sifted bread crumbs-have them well sifted, Dolly. Next dip in half-beaten egg yolk, then in crumbs again, and then dry them thoroughly before you go any farther. I usually make the paste after b

purée," inte

es, you will have

er, will be plenty of meat for two people, and so cheap! Pork tenderloins I think are the greatest economy. Try getting two of them and opening them lengthwise, filling them with bread-crumb stuffing, and roasting them with nice brown gravy; you will be perfectly surprised to see how good they are. There will be enough meat left over for a second dinner, either croque

ewed with barley into a thick Scotch broth and served like a stew; all those are cheap. As to roasts, once in a long time you can get a small leg of mutton and parboil it, to save roasting it all the time in the oven, and so shrinking it more or less. Brown it at the last, however, and serve it with peas and mint jelly. For the second dinner there will be plenty to slice with the gravy, and enough still t

en. Are we never, never to have that

wise, take out the bone and lay half the meat away with the breast. Cook some boiled rice, to put around your platter; have plenty of gravy, and the first four pieces will do very well for two people. For the second dinner, brown the corresponding four pieces, and serve these with sweet potatoes. The third night, open the drumsticks, take out the bones, fill the centres with stuffing, and brown these. Serve them on toas

the fowl was not too t

ittle; as you do so, put them in a kettle and add a very little water. When all are in see that the water just covers them; put a cover on and p

e this down. "Now, before I forget it, tell me why the drumsticks are to be served 'on toast?'

things are scanty it conceals the fact as nothing else does. Don't y

, though I thought it said 'snippets' of toast. I s

mall economies of cooking. They get rid of bits of bread, and a

in a wire basket. Beef olives are thin slices of beef with a spoonful of crumbs put on each slice, and these rolled over once and pinned in place with a tiny wooden skewer-in other words, a wooden toothpick. Any other meat can be used in the same way. Mutton can be served a la marquise; that is, mince it, mix it with boiled rice and curry-powder and a tiny bit of onion, and a raw egg to bind it all; make into balls and fry them. Sl

s less, measure everything else in the same proportion. With a cupful take as much white sauce, a little minced onion and parsley, salt and pepper, and put it all on the fire with two beaten egg yo

and very nice Mexican dish: put in a saucepan a quarter of a pound of dried beef cut up rather small, with a cup of tomato and a quarter of a cup of rice,

u to at least begin to manage; afterwards you can go on and h

od was not wholesome; do you really believe it is a

d they never have dyspepsia. And then you are to have warmed-over things only every other ni

thought and all that on doing over things? Don't you think you m

ve in wasting strength, but I do believe in using it wisely in order to save buying unnecessarily. But you will learn

e finds out he is dining on left-overs and dried beef and scrags of mu

l these delicacies and declare that they are far better than roasts of beef and spring lamb, and wonder how you can possibly afford to have such good

exactly so much hardtack and so many ounces of water doled out to you each day. If you eat any of your to-morrow's provisions you won't b

allowance, not your daily one; there's comfort in that for you. You can see that one day you may buy two days' food at once, and so spend part or all of the dollar

e on pea soup and lentils and peanuts and such things.

ther. But I am sure they are far better off without too much meat, and if they can be made to think they are getting as much as usual when really they are getting only half as much, that is

ea what you spen

o dinners. Dividing the two or possibly three pounds up in that way, of course it makes the

meats you mentioned. And with this enormous expense you pay for vegetables, m

etables the next, flour the third,

ite as impossible as one would

before you make up your mind one way or the other. Now get your hat and we will

next day the beef again,-in soufflé, possibly, provided Dick comes h

oup; we have a vege

y be enough beef left f

eward for work well done is the ability to do more work,' we will pick out a particularly difficult lesson on