e; slice two
cents' worth of onions, frying them in two ounces of drippings, (cost
two cents,) season with one teaspoonful of salt, quarter of a level
teaspoonful of pepper, and one tablespoonful of vinegar, add to the
tripe, and cook all together for fifteen minutes, stirring occasionally
to prevent burning. Just as you are ready to serve it, stir in one
teaspoonful of curry, which, with the other seasonings, will cost two
cents. Drain the rice in a colander, shake it into a dish, and send it
to the table with the tripe. The dinner will cost twenty-seven cents,
and be very satisfactory.

=Liver Polenta.=--Boil one pound of yellow Indian Meal, (cost four cents,)
for half an hour, in two quarts of boiling water with one ounce of
drippings, (cost one cent,) stirring it occasionally to prevent burning;
meantime fry in one ounce of drippings, (cost one cent,) a sheep's or
pig's haslet, (cost five cents,) well washed and sliced; when the meal
has boiled half an hour, put it into a greased baking dish with the
haslet, seasoning each layer with salt and pepper; bake it for twenty
minutes in a quick oven, and serve it hot.

The dish, which is palatable and nutritious, costs less than twelve
cents.

=A la Mode Beef.=--This is one of the compound dishes which are mentioned
in the beginning of this chapter, and will serve as a basis for at least
two good dinners. Unless there is an unusual rise in the price of meat,
you can buy the round of beef for a shilling a pound at the market or
provision house; in the middle of the week choose four pounds in a
solid, thick piece; cut half a pound of fat pork, (cost six cents,) into
strips half an inch square; thrust the steel you use for sharpening
knives into the meat, in the direction of the grain, and put the strips
of pork into the holes you make; cut up five cents' worth of carrot,
turnips, onion, and parsley, lay them in the bottom of an earthen crock
or deep bowl, with two tablespoonfuls of salt, and one teaspoonful of
pepper; put the beef on them, and pour over it one pint of vinegar, and
enough water to just cover the meat; the vinegar and seasoning will cost
five cents.

Turn a plate over the meat, and put a clean stone on it to keep the meat
under the pickle; turn the meat every day, keeping it in a cool place.

Sunday morning, as soon as breakfast is over, put the meat, pickle, and
vegetables, over the fire in a clean pot, and let them stew,
_uncovered_, until the pickle i