Pork And Onions

Three pounds of the neck, or spare ribs, of fresh pork, which you can buy at the packing houses for three cents a pound, can be made into a capital dinner, which will cost only about twenty cents, by following the above receipt.

Veal And Rice

Put the scrag end of a neck of veal, which you can usually buy for ten cents, into a pot half full of boiling water, with a half tablespoonful of salt, and half a pound of bacon, or salt pork, (cost six cents,) half a pound of rice, (cost five cents,) and an onion stuck with six cloves; boil it gently for three hours, and then serve it hot, the meat in the middle of the platter, and the rice laid around it. The broth may be served for breakfast, as in the receipt for MUTTON and Onions.

The dinner will cost about twenty cents.

Irish Stew

Cut two pounds of the flank of beef, (cost fifteen cents, or less,) in pieces about two inches square, rub them well with pepper and salt; peel and slice one quart of onions, (cost five cents;) place beef and onions in a saucepan, with just enough cold water to cover them, and stew them gently for one and a half hours; then add one quart of peeled potatoes, (cost three cents,) and boil the stew until the potatoes are soft, which will be in about twenty minutes. Serve at once hot. The dish will cost twenty-three cents.

Sheep's Haslet

Peel and slice one quart of onions, (cost five cents;) wash and slice a sheep's haslet, (cost six cents;) put two ounces of drippings, (cost two cents,) in the bottom of a dripping pan, strew the onions upon it, and lay the haslet on them, seasoning it with a teaspoon-ful of salt, and one of thyme, savory, allspice, and pepper, using equal parts of each; add enough water to reach halfway to the top of the meat, then cover it thickly with the crumbs from half a loaf of stale bread, and bake all together for one hour and a half, in a moderate oven. The whole dish will not cost over seventeen cents, and it is nutritious and savory.

Baked Pig's Head

Buy at a packing house half a medium sized pig's head, which you can get for three or four cents a pound, (the piece will cost about ten cents;) clean and wash it well; pare and slice one quart of onions, (cost five cents;) chop quarter of a pound of suet, (dost two cents,) and grate half a loaf of stale bread, (cost three cents;) put into a dripping pan one ounce of drippings, (cost one cent,) one gill of vinegar, (cost one cent,) then the onions, next the head, skin up, and last the bread, suet, and seasoning, well mixed, and bake in a moderate oven for about one and a half hours. The dish will cost about twenty-two cents; it is hearty and extremely nutritious.