elegantly drest in themselves and substituted for the most expensive, without detriment to appearance or even to taste. Coarse pieces are anything but economical even where the bones are boiled down entirely, unless it is done in great quantities upon very economical principles. A true knowledge of stewing is of great consequence.

Hollibut an excellent substitute for turbot in various dressings.

Ox cheek, beautiful potted as a dormant dish, excellent soup. Ragoût, with goose fat as goose collard, mince meats, and for farcing, and is bought without bones from two-pence to two-pence halfpenny per pound. For frying there is no fat equal to that of the head or feet, and of which they yield a great deal.

Ox heart, roasted or baked with onion, apple, or venison sauce, as hare or venison, collops, Scotch minced collops, potting, forcing, &c. may be had for about three pence per pound.

Udder salted, to be tacked to and boiled is excellent: when fat with lean pieces it is two-pence to three-pence per pound. The Italians eat it cold, sliced with oil.

Liver, tripe, kidneys, sticking piece, see Receipts.

Cow-heel for jellies, stocks, mock turtle, pies, ragouts, &c. six-pence to eight-pence, from the killing butchers, yields, of the best fats for frying, more than its whole value.

Veal, knuckle, head, see Receipts; veal, although the dearest butchers' meat, makes an excellent substitute for poultry, turtle-meat, tunny-fish, &c.

Mutton, mock venison, tongue, breast, and liver; draught, opening, lamb's head, draught, and liver, many excellent and cheap dishes: see Receipt.

Pork, in all its parts economical, dear only in the London markets; when young, a substitute for lamb; a sucking-pig from five to seven shillings, will make an excellent substitute for a turkey, &c. double the price.

Butchers' meat, particularly veal in fricandeau, may be substituted for game and poultry, as also mock-turtle, chitterlings, &c. in paste.

Shoulders and necks of venison, may sometimes be had at eight-pence per pound for pasties; rabbits and capon rabbits, may be substituted for poultry and hare. Rabbit in friars, chicken, fricasée, pasties, &c.; and the body of

skate for crabs claws in cold salad, or served in a crabshell. It is not meant to sanction deception in any form whatever, only to show that proper dressing will make such and such things equal to those of higher prices. Dressed cod's head, and stewed, roasted, or baked haddocks or whiting, and other cheap fish, with fish olives, fricandeux, and fish and sauce, are not surpassed, if made properly, by the most expensive fishes; besides, there being a season when almost every kind is cheap. Turbot roe is hardly distinguishable from sweetbreads or brains in taste, and scarcely, even when undressed, in appearance, and may be prepared in all the different dressings used for them. This great delicacy often can scarcely find purchasers, at one penny per pound, salt fish, in quantities, from one penny to two-pence per pound, and when properly dressed, are dishes of the highest relish; families ought to buy them by the 100 wt.

These few substitutes may induce mistresses who may not have thought on the subject, to look into it, and their experience will every day add others to the list. The reduction that good and prudent management will effect in vegetables, second course dishes, and particularly in desserts, are still greater.

Rice is one of the best foods for children, servants will not eat it, because it is rarely well cooked, and they will eat nothing but what is fat and savory; bought by the tierce, it may be had as low as three-halfpence per pound, and often for less; one pound of rice makes four pounds of food, as it takes three times its weight merely to swell it, and when properly cooked as pillau, is excellent, particularly with salt fish, hard eggs, or bacon. May the prudent housewife keep in her heart the song of the poet :

"To take with gratitude what heaven bestows,
"With prudence always ready at" her" call,
"To guide" her " use of it, is all in all."

Potatoes, Ham, or Tongue, melted Butter, Cucumber, Melon, &c. on the Side Board.

Cucumbers are now always served with fish, with the skin on, and sliced thick

Parsley and Butter, sweet Apple sauce, Melon, Cucumber, cold Meats, Cream and Stilton Cheese, on the side Board.

First Course.

Turtle Soup.
Salmon.

Oysters, and Fennel Sauces, Melon, Cucumber, grated Parmesan, disposed upon the Table or Side-board.

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Port, Sherry, and Madeira, at Dinner: between the courses, sweet Cape: Dessert, Port, Sherry, Cotillon, and Vin de Grave.

Melon, Cucumber, Lobster or Shrimp Sauce, and Vegetables, on the Sideboard.

To this dessert may be added four dishes of cakes and dried fruits.

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