with butter poured over.
Another way is to boil them, and then heat them up in fricassee sauce.
Or boil in salt and water, dry them, dip them into butter, fry, and
serve them up with melted butter. Or having boiled, stew, and toss them
up with white or brown gravy. Add a little cayenne, ketchup, and salt,
and thicken with a bit of butter and flour.

CHARLOTTE. Rub a baking-dish thick with butter, and line the bottom and
sides with very thin slices of white bread. Put in layers of apples
thinly sliced, strewing sugar between, and bits of butter, till the dish
is full. In the mean time, soak in warm milk as many thin slices of
bread as will cover the whole; over which lay a plate, and a weight to
keep the bread close on the apples. To a middling sized dish use half a
pound of butter in the whole, and bake slowly for three hours.

CHEAP SOUP. Much nutricious food might be provided for the poor and
necessitous, at a very trifling expence, by only adopting a plan of
frugality, and gathering up the fragments, that nothing be lost. Save
the liquor in which every piece of meat, ham, or tongue has been boiled,
however salt; for it is easy to use only a part of it, and to add a
little fresh water. Then, by the addition of more vegetables, the bones
of meat used in the family, the pieces of meat that come from table on
the plates, and rice, Scotch barley, or oatmeal, there will be some
gallons of useful soup saved. The bits of meat should only be warmed in
the soup, and remain whole; the bones and sinewy parts should be boiled
till they yield their nourishment. If the fragments are ready to put
into the boiler as soon as the meat is served, it will save lighting the
fire, and a second cooking. Take turnips, carrots, leeks, potatoes,
leaves of lettuce, or any sort of vegetable that is at hand; cut them
small, and throw in with the thick part of peas, after they have been
pulped for soup, and grits, or coarse oatmeal, which have been used for
gruel. Should the soup be poor of meat, the long boiling of the bones,
and different vegetables, will afford better nourishment than the
laborious poor can generally obtain; especially as they are rarely
tolerable cooks, and have not fuel to do justice to what they buy. In
almost every family there is some superfluity; and if it be prepared
with cleanliness and care, the benefit will be very great to the
receiver, and the satisfaction no less to the giver. The cook or servant
should never