e it out of the oven, season with salt and pepper, baste
it with a little sweet drippings, return it to the oven, and bake it
thoroughly fifteen minutes to each pound. Meantime wash one quart of
potatoes, (cost three cents,) pare a ring off each one, and boil them in
plenty of boiling water and salt. When the veal is done take it up on a
hot dish, pour half a pint of boiling water in the dripping pan, scrape
it well, and strain the contents; set this gravy again over the fire to
boil while you mix a tablespoonful of flour, in half a cup of cold
water; stir this smoothly into the gravy, boil it for five minutes, and
serve it with the roast veal and boiled potatoes.

Be careful to save all that remains from the dinner, towards making the
VEAL AND HAM PATTIES; the proportionate cost will be about thirty cents.

=Blanquette Of Veal.=--Put the pieces of veal saved for this dish into
enough cold water to cover them, together with a tablespoonful of salt
and one cent's worth of soup greens, the onion being stuck with ten
cloves; skim occasionally whenever any scum rises, and simmer until the
meat is tender, which will be in half or three quarters of an hour; then
take up the meat in a colander, and run some cold water over it from the
faucet; strain the pot-liquor, and let it boil again; mix together over
the fire one tablespoonful of butter, (cost two cents,) and two of
flour; when they are smooth add one quart of the boiling broth to them,
season with a teaspoonful of salt, quarter of a level teaspoonful of
white pepper, and quarter of a nutmeg grated; mix the yolks of two eggs,
(cost two cents,) with about a cupful of the broth, and stir them into
the rest; then put in the veal, and heat and serve it, with a quart of
boiled potatoes, (cost three cents.) The dinner will cost about thirty
cents.

=Veal and Ham Patties.=--Chop the remains of the ROAST VEAL (cost twenty
cents,) with quarter of a pound of lean ham, (cost four cents,) weigh
both, and mix with them an equal weight of dried bread, soaked in warm
water, and wrung dry in a clean towel; season with salt, pepper, and
powdered herbs, or SPICE SALT to taste, moisten with any cold gravy you
have saved from the ROAST VEAL, and fill it into little turnovers, or
patty pans lined with a suet crust, made as directed on page 53, for
SUET DUMPLINGS, (cost five cents.)

The dinner will cost about thirty cents.

CHAPTER IX.

CHEAP PUDDINGS, PIES, AND CAKES.

Good p