a pound of highly
seasoned sausage or mincemeat, (cost six cents,) fill it into the
potatoes, put on the piece you first cut off, and bake them for about
three quarters of an hour in a quick oven. Serve them as soon as they
are soft. Ten cents will cover the entire cost, and they will make a
very hearty and nutritious meal, especially if the meat used is pork.

=Brain and Liver Pudding.=--You can generally buy a pig's brain and haslet
at the slaughter house for about ten cents; wash them thoroughly; slice
the heart, liver, and lights, and fry them light brown in a cents' worth
of drippings. Put the brain over the fire in cold water with a
tablespoonful each of salt and vinegar, let it boil for fifteen minutes,
and then lay it in cold water to get hard. Make a suet crust, as
directed for SUET DUMPLINGS, (cost five cents,) roll out a cover for the
pudding, line the edges of the dish two inches down with it, and put any
bits you may have remaining, into the dish in layers with the haslet and
brain sliced; season the pudding with one level tablespoonful of salt,
one onion chopped, and half a level teaspoonful of pepper; cover it with
the suet crust, and bake it for about an hour in a moderate oven. Serve
it hot. The pudding will make a very hearty dinner, at a cost of about
fifteen cents.

=Broiled Kidneys.=--Mix together in a deep plate the following
ingredients, which will cost about three cents; one ounce of butter,
half a level teaspoonful of pepper, one teaspoonful each of mustard, and
any table sauce or vinegar, and as much cayenne as you can take up on
the point of a small pen-knife blade; toast half a loaf of stale bread,
(cost three cents,) cut in slices one inch thick; wash, split, and broil
one pound of pig's or sheep's kidneys, (cost ten cents or less;) while
the kidneys are broiling dip the toast in the first named seasonings,
lay it on a hot dish, and lay the kidneys on it as soon as they are
broiled; season them with salt and pepper, and serve them hot with one
quart of plain boiled potatoes, (cost three cents.) The cost of the
entire dinner will be less than twenty cents.

=Tripe, Curry and Rice.=--Thoroughly wash two pounds of tripe, (cost
sixteen cents,) boil it until tender, about one hour, in plenty of water
and salt; then lay it on a clean, dry cloth to drain; put half a pound
of rice, (cost five cents,) into the same water, and boil it fast for
twenty minutes; cut the tripe in pieces two inches squar