e by mixing quarter of a pound of lard
or sweet drippings, (cost three cents,) with half a pound of flour,
(cost two cents,) a teaspoonful of salt, and just water enough to make a
stiff paste; roll it out; line the edges of a deep pudding dish with it
half way down; fill the dish with layers of fresh codfish cut in small
pieces, using two pounds, (cost twelve cents,) season each layer with
salt, pepper, chopped parsley, and chopped onions, using one
tablespoonful of salt, one saltspoonful of pepper, two bay leaves, a
saltspoonful of thyme, four ounces of onion, and half an ounce of
parsley, (cost five cents;) fill up the dish with any cold gravy, milk,
or water, cover with paste, and bake fifteen minutes in a quick oven;
finish by baking half an hour in a moderate oven; serve hot.

With bread the dinner will cost twenty-five cents.

=Fish and Potato Pudding.=--Wash and peel one quart of potatoes, (cost
three cents,) peel and slice about six ounces of onions, (cost one
cent,) skin and bone two bloaters or large herrings, (cost five cents,)
put all these ingredients into a baking dish in layers, seasoning them
with a dessertspoonful of salt and a saltspoonful of pepper; pour over
them any cold gravy you have on hand, or add two or three ounces of
drippings; if you have neither of these, water will answer; bake the
pudding an hour and a half; serve hot, with bread. If you use drippings
or milk the entire seasoning will cost you less than five cents; and the
whole dinner, which is excellent, not more than fifteen cents.

=Codfish Steaks.=--Two pounds of codfish, (which costs at the market from
four to seven cents,) can be cut in steaks, dried well, and either
dipped in flour, or thin batter of flour, salt, pepper, and water, and
fried in smoking hot fat, or can be served with a quart of boiled
potatoes, (cost three cents,) and plenty of bread and butter, at the
rate of about twenty cents a meal.

=Red Herrings with Potatoes.=--Soak a dozen herrings, (cost ten cents,) in
cold water for one hour; dry and skin them, split them down the back,
and lay them in a pan with two ounces of drippings, two ounces of onion
chopped fine, a saltspoonful of pepper, and three tablespoonfuls of
vinegar, (cost two cents,) and set them in a moderate oven to brown for
ten or fifteen minutes; meantime, boil one quart of potatoes, (cost
three cents,) with a ring of the paring taken off, in plenty of boiling
water and salt, pouring off the water