Hints For Economy

PüRCHask provisions at a reliable niarket, not at a grocery. A little experience will enable one to select good articles at leas price than is usually paid. For breakfast, if meat is desired, au upper-cut sirloin steak, broiled,'fried liver, oom-beef hash, or hashed meats of any description, furnisli the substantial part of a breakfast. Graham gems, fried hominy, occasionally corn-bread, when eggs are not too expensive, cornrneal griddles, flour griddles, mixed in part with dry bread crumbs, Graham mush, oat-meal ïimsh, will go far toward eompleting a breakfast, and with many families prove a sñfficient variety with the aid of coffee. For hearty nooii meals I would recommend among other things lamb-shank stew. For this, take a fev little shanks, boiled till perfectly tender, about fonr hours. At the proper time add slieed potatoes, turnips, parsnips and carrots, if relished, nicely slioed ; half of a red pepper, ent ver'y fine ; tomatoes improve it ; or, in their season,in place of the vegetables named, add a pint of Lima beans, the same of sweet corn, cut from the ear, with two or three tomatoes. A pot of baked beans, cooked in the most approved New England style, will furnish a substantial meal at any time, especially if you add a good loaf of steamed brown bread. For tea, if meat is required, chipped beef, either dry or frizzled, and occasionally a lobster, ivill add relish. A píate of soup made of soup-bones or bits of meat left from the roasts or steaks, or clam stew, bread toasted or fresh. Always have on the table a dish of oatmeal mnsh, to be served with sugar and milk, according to the taste of each individual. The dish furnishes every want required by the waste of the system. Apple sauce or baked apples, either with sirup or without, afford a relish, and will complete a repast sufficiently hearty and nutiïtious to afford good sleep and pleasant dreams. For desserts, plain boiled rice, or, what is better still, "poor man's pudding," made of boiled rice; "cornstarch pudding," "cottage pudding," "apple pudding." The latter is made by filling a pudding-dish nearly full of apples, slieed, sweetened, salted, andflavored as for a pie. Place on top of range and cook till about half done. One and a half hours before eating cover with a good crust, made like biscuit ; cover so closely that no steam can escape ; place again on top of range, when the paste should puff very light to the top of the dish. Send hot to the table and serve with a liquid sauce made of molasses and sugar, equal parts, a little butter and flour added, and boil ten minutes.