egg, (cost one or two cents,) two tablespoonfuls of oil, (cost one
cent,) and one gill of water, or a quantity sufficient to make a thick
batter; just as you are ready to use it, beat the white of the egg, and
stir it into the batter; the cost will be three or four cents, and the
use of it will double the size and nicety of your dish.

=Chicken Broth.=--Heat the broth in which the fowl for Sunday dinner was
boiled, and when it is at the boiling point throw in quarter of a pound
of rice, or fine macaroni, which will cost three or four cents, and boil
it about twenty minutes, or until tender; see if the seasoning is right,
and serve it hot.

=New York Cooking School Fricassee.=--Prepare a fowl weighing about three
pounds, (cost three shillings,) as directed in the receipt for =Roast
Fowl=; cut it in neat joints, fry it quickly in one ounce of sweet
drippings, (cost one cent,) till brown; cover it with boiling water, add
one teaspoonful of salt, and quarter of a level teaspoonful of pepper,
and stew it gently until tender, keeping it covered closely; when it is
about half done, add to it some dumplings made as follows:

=Suet Dumplings.=--Make into a stiff paste, with about two gills of cold
water, half a pound of flour, (cost two cents,) quarter of a pound of
chopped suet, (cost two cents,) a teaspoonful of salt, and the same
quantity of baking powder sifted with the flour; drop the paste into the
fricassee from a teaspoon dipped in cold water, and let them boil with
it; these dumplings cost less than five cents, and are nice with any
stew, soup, or fricassee.

=Rabbit Curry.=--Choose a tender rabbit or hare, which will cost at the
market about twenty cents, and which if young will be plump, and have a
short neck, thick knees, and fore paws whose joints break easily; hang
it by the hind legs, and skin it, beginning at the tail, and ending at
the head, wipe it carefully with a damp cloth to remove the hairs; take
out the entrails, saving the brains, heart and liver, rinse out the
carcass with a cup of vinegar, (cost two cents,) which you must save,
and cut it in joints; lay the rabbit in a deep frying pan, with two
ounces of drippings, (cost two cents,) one cent's worth of onion sliced,
a teaspoonful of salt, ten whole cloves, and quarter of a level
teaspoonful of pepper; fry it gently for twenty minutes; then add one
cent's worth of parsley, the vinegar, half a level tablespoonful of
curry, and one tablespoonful of f