Part I. Barley Broth with Vegetables. - Trim a neck of mutton into neat cutlets, and reserve them for part 2; put the bones and trimmings into three quarts of cold water, boil slowly, and skim thoroughly:add six ounces of barley which has been soaked in cold water over night, a bouquet of sweet herbs, two teaspoonfuls of salt, and one salt-spoonful of pepper, and simmer for two hours; strain out one quart of the broth for part 3, then add six ounces of carrots, four ounces of onions, and four ounces of yellow turnips cut in dice about half an inch square, six ounces of oatmeal mixed to a smooth batter with cold water, and simmer until the vegetables are tender, which will be about half an hour: taste to try the seasoning and serve hot.

Part II. Mutton Stew. - Cut half a quart each of yellow turnips and potatoes into balls as large as marbles, saving the trimmings to put into soup, and for mashed potatoes; peel six ounces of small onions; put all these in separate vessels to boil until tender enough to pierce with a fork; meantime put the cutlets in a hot pan containing an ounce of drippings, and fry them brown quickly; stir among them one ounce of dry flour; brown it, add one quart of boiling water; season with one teaspoonful of salt, and a quarter of a saltspoonful of pepper; drain the vegetables, put them with the meat and gravy, and serve hot.

Part III. Fried Pudding. - To the quart of broth strained off as directed in Part I, and brought to the boiling point, gradually add sufficient Indian meal to thicken it, about half a pound will generally be enough; season with a teaspoonful of salt, and boil it for twenty minutes, stirring it occasionally to prevent burning; pour it out into a deep earthen dish, and let it stand long enough to grow solid; then cut it in slices, and fry it brown in drippings; it can be eaten with molasses for dessert. With proper management all these dishes can be ready at one time, and will form a good and wholesome dinner.