Those parts of meat which are called the cheap cuts, such as the head, brains, tongue, tripe, kidneys, haslet or pluck, feet, and tail, are eaten much more frequently in Europe than in this country, and are worthy of all the use they get there; for their proportion of flesh-forming elements is large; this is especially the case with the lights or lungs, but as they are rather difficult to digest, they should be thoroughly cooked, and never eaten alone. Tripe and pigs' feet, on the contrary, are very easily digested; but on this account are not as satisfactory food as that which remains longer in the stomach; although they are both savory and cheap.

Be careful to keep all meat stews closely covered, or a great deal of the nutriment of the meat will escape in the steam.

Sheeps' Head Stew - Thoroughly clean a sheeps' head, weighing about three pounds, (cost about ten cents,) put it over the fire with quarter of a pound of rice, (cost three cents,) two cents' worth of onions sliced, a level tablespoonful of salt, quarter of a teaspoonful of pepper, and three pints of cold water; bring it slowly to a boil, skim-' ming it carefully, and then add five cents' worth of carrots and turnips, peeled aud quartered; let all simmer gently together for two hours, being careful to remove all grease, and see if the seasoning is correct, before dishing the stew. With bread, or boiled potatoes, the meal will cost about twenty-five cents,

Oxtail Stew

Put two jointed oxtails, (cost about ten cents,) over the fire in one quart of cold water, and scald them, to remove the strong flavor; then roll the joints in flour, season them with salt and pepper, and pack them in an earthen jar, with one onion chopped, and one quart of potatoes peeled and sliced; the vegetables and seasoning will cost about five cents; add one pint of water, put on the cover of the jar, and cement it in place with a paste of flour and water, which you must grease a little to prevent cracking; then put the jar into a moderately hot oven, and bake it about four hours. With the addition of bread and butter it makes a hearty meal, and costs about twenty-two cents.

Beef Pie

Cut in two inch pieces two pounds of the neck of beef, (cost twelve cents,) brown them quickly in one ounce of drippings, (cost one cent,) season them with pepper and salt, put them into a pudding dish in layers with one cents' worth of chopped onion, and one quart of potatoes, (cost three cents,) peeled and sliced; add enough cold water to cover the beef and vegetables, and put over them a crust made of one pound of flour, (cost four cents,) and quarter of a pound of lard, (cost three cents,) put it for fifteen minutes into a hot oven, and then bake for an hour and a half in a moderate one. It will cost less than twenty-five cents, and be an abundant meal.

Baked Heart

Thoroughly wash a beef's heart, (cost ten cents,) stuff it with half a loaf of stale bread, (cost two cents,) moistened with warm water and seasoned with one teaspoonful of salt, quarter of a tea-spoonful each of pepper, chopped parsley and sweet herbs, an onion chopped, and one ounce of sweet drippings (cost of all these two cents;) lay it in a dripping pan with five cents' worth of parsnips scraped and washed, and bake in a moderate oven about two hours. It may be baked in an earthen jar, like the oxtail stew, and all its goodness -will be saved.

Parsnips are exceedingly nutritious and cheap, but if they are not liked potatoes may be substituted for them.

The entire dinner with bread and butter will cost about twenty-five cents.