Living on a Little

ing E

nd strawberries in the market one May morning. "Everything is so tempting, and we are tired of winter vegetables, and yet we will run

ed home. "We are ahead on our money, I know, because I rattled the bank this morning, and it w

thing as nice and pretty as possible, and you know we used up our savings of two months on our dinner-parties

. "We do not waste a single crumb now, not a potato paring, n

e try. And there is a suggestion for to-

when she sat down with book and

suggest, we have cheap meats and vegetables right along. But we can still find some things that are cheaper still,-because you always can, whatever you have. So if we cut dow

I suppose we must pay something for it, but it will not be much; only a few cents. You have no idea what a delicious meat that is, so delicate and tender. You wash it well and make a bread-crumbs stuffing for it with a good deal of seasoning, and after you cut out the strings and wipe it dry in the middle you stuff it. Bake it in a covered pan for two hours, basting it well frequently, then mak

t they seem. It is strange that so many people are prejudiced against using brains, for they are the cleanest possible meat. They are kept shut up in a little bone box where nothing can soil or hurt them, and as a calf has little intelligence, they never grow tough from use! So have the brains for one meal. Then when the tongue is tender, take it up and peel it and braise it with minced vegetab

all onion, chopped, a carrot and a sprig of parsley. If you have a bay leaf, put that in too. Cover the pot and gently simmer it for two hours, or till the meat is ready to drop from the bones. Take it up then, take out all the bones, skin, and gristle, and put the meat in an even pile; cover it with bread crumbs and brown it in the oven. In cool weather this will make two good dinners, and you will find it as good as the tongue. In summer, divide the meat and have only one dinner baked. Put the other half into a mould and fill it up with the stock it was

d open to con

ou may need three, if he cuts low down, or possibly only one high up; you must watch him and judge how many you will need. Take this, put it in a casserole or stew-pan with hot water enough to cover it and put it on the very back of the stove, where it cannot boil, and let it stand there for three hours; then try it, and if it is

ucepan all over with a spoonful of drippings; when it is all a good color, pour enough water on to just cover it, and put in the ve

the gravy and pour this over; then put a crust on top, either one of pastry or a mashed potato crust with an egg beaten in it to make it light, and bake the whole. Put a little butter on top to brown it if you us

d and a half some time and lard it; that is, stick narrow strips of salt pork in it. If you cannot do that, lay two slices on top of the whole. Bake it in a covered pan and baste it often, and serve with a brown gravy. There wi

n manner that I was never to have me

only half as much, you could not; then put it on toast and add plenty of gravy, and have it for breakfast with a clear conscience. Only do not have anything which would do for dinner; that is all I meant by my 'never.' The same thing appli

eating scrag of mutton and beef stew right along, t

and a third of half a pound of chopped beef made up into meat cakes with a brown gravy. If you eke out with odds and ends of things in croquettes, with heavy soup before it, I should think you could save nearly two dollars in the one item of meat, and no one the wiser. Then once have a main course of salt codfish, freshened and creamed and baked with crumbs, in place of meat, and another time have baked beans, just for a change. If it is summer-time you can have a very good dinner dish of an eggplant. Cut it in two sidewise, take out the centre a

I fancy we may pick up some cheap new beets or carrots. If not, we will just go on having winter ones, but we will try and serve them in vegetable croquettes, or cr

em," said Dolly with

red saucepan without water, and turn and press them well from time to time till the juice flows. Take them up then and put them twice through the meat-chopper; never try and chop them in a bowl or they will not be good, but instead, coarse and stringy. After they are a smooth pulp, put them on the fire, and add seasoning generously: salt, pep

d written this down and marked it with a star as

old; then I change over. But do not have potatoes all the time; boiled rice is cheaper when you are cutting down expenses. And when you can

w about

ff soups and have those instead. But do not buy them unless you can really save mon

desse

puff. For that you take the white of one egg, sweeten it and mix with the pulp of half a dozen cooked prunes; chill this and serve

gar, and put it in a buttered dish with spoonfuls of jam or orange marmalade dropped in here and the

d sugar, and put them in cups or small moulds and bake them in a pan of water. You can vary them by putting in jam or by making

e from the left-overs. On another you stew it in a little water, and put in the sugar as it is just done, because it does not take as much then as if it went in at firs

hat kind, for they do not take butter or eggs; but I rather think I told you of th

wder biscuit dough and mould several rather thin biscuits; bake these, split them, and put in the berries between two layers, and you have nice individual shortcakes. In that way one box will make two desserts, while otherwis

of in one large one; individual dishes are a great economy for any sort of thing. And try having boiled rice croquettes with raisins in them; and have farina croquettes, too, c

finished dinners. Can you really economize on those? It seem

o many eggs. In winter you can have a hearty meal of fried corn-meal mush; you can either make that the day before you want it and slice and fry it in the morning, or you can stir it up and boil

sound

reakfast dish to alternate with them; I suppose milk toast, or if you live where milk is plenty, cream toast, and codfish in lots of ways, especially in baked potatoes, or mixed with

Did you say you could or co

ummer I should have creamed corn or peas on toast, and lots of salads of plain cooked vegetables. But be very careful not to try and cut down on your luncheons by doing without substantial dishes. No woman who does her own wor

cut down on other things, such as coffee, for ex

ed to find that all such places make a specialty of coffee which actually costs less than you can buy it for at your regular grocery, and it is infinitely better, too. One famous place keeps coffee for thirty-five and forty cents a pound and even more, and at the same time

w cents a day? I have often wondered whether I could manage or not. Suppose

I think. For luncheons I should have split pea purée, or a thick bean soup. For dinner I should have a dish of creamed codfish, let us say; or, I should have whole wheat bread and a baked apple instead of the fish. And I should have macaroni and cheese, too. I kn

be less. I like a pretty dinner table and a dainty dinner. Cereals may be all very well as to nourishment for

lass and good things to eat gives an air of refinement to life. Well, I agree with you that they are w

I am afraid things will not be qui

fortable living to lentils, or to anything corresponding with your idea of the 'scrags of mutton' which you are perpetually holding up as the very embodiment of inelegance! Better not go in for too much luxury any one day; have thi

-town and lark a bit and refresh our jaded spirits, and when we feel equal to it, we will come back and c