slowly for one hour and a
quarter. It will cost about fifteen cents made as above; or a suet
crust, made as directed for SUET DUMPLINGS, may be added for five cents
more. If the taste of curry is not liked it may be omitted.

=Pork Chops.=--Buy at a packing house two pounds of shoulder chops,
(cost sixteen to twenty cents,) roll them in flour, pepper, and salt,
put them into a hot frying pan, and fry them brown, cooking them at
least twenty minutes. Meantime boil one quart of potatoes, (cost three
cents,) in boiling water and salt, and chop fine one pickle, (cost one
cent.) When the chops are done, take them up, and keep them hot, while
you make the gravy by pouring into the frying-pan half a pint of boiling
water, and adding to it the chopped pickle, a tablespoonful of flour
mixed smooth with half a cup of cold water, and salt and pepper to
taste. Boil it up once, pour it over the chops, and serve them hot with
the potatoes.

The dinner will cost about twenty-five cents.

=Roast Pork and Apples.=--Season two pounds of shoulder chops, (cost
twenty cents, or less,) with salt and pepper, and powdered sage, and put
them in a deep baking dish with one quart of potatoes, (cost three
cents,) two cents' worth of onions, and two cents' worth of apples,
peeled and sliced; add half a pint of cold water, and bake two hours in
a moderate oven.

The dish will cost twenty-seven cents, or less.

=Stewed Sausage.=--Prick a pound and a half of sausages, (cost eighteen
cents,) lay them in hot water for three minutes, roll them in flour, put
them in a hot frying pan, and fry them brown; take them up and fry about
half a loaf of stale bread sliced, in the same pan; put this on a
platter, lay the sausages on it, and pour over them a gravy made as
follows; after taking up the sausages, pour into the pan half a pint of
boiling water, season it to taste with salt and pepper, thicken it with
one tablespoonful of flour mixed smooth in half a cupful of cold water,
add to it one chopped pickle, boil it up, and pour it over the sausages
and bread. The seasoning and flour will cost two cents, the bread three,
and the whole dish about twenty-three cents. If you serve it with a
quart of plain boiled potatoes it will cost twenty-five or twenty-six
cents.

=German Potatoes.=--Carefully wash one quart of potatoes, removing any
defective part, cut a slice from the top of the potatoes, take out a
little of the inside, chop it fine, mix it with half