"To begin with meat, because you know my theory that that is always the expensive point in housekeeping, you know I said veal was cheap in the spring. So it is, but instead of using the ordinary cuts, you can have something less expensive. There is a calf's heart, for one thing. A country butcher would probably give that away--and incidentally inquire what on earth you wanted it for. Here in town I suppose we must pay something for it, but it will not be much; only a few cents. You have no idea what a delicious meat that is, so delicate and tender. You wash it well and make a bread-crumbs stuffing for it with a good deal of seasoning, and after you cut out the strings and wipe it dry in the middle you stuff it. Bake it in a covered pan for two hours, basting it well frequently, then make a gravy and pour over it. You really should have cooked onions, browned in this gravy, to go with the dish, because they are the accepted thing with the heart, but you need not if you do not want to, for it will be good without them. Then the next day you will have enough left over for a dish of baked hash, or a cottage loaf. And all for, say, ten cents or less! Isn't that a stroke of economy? "Then there is boiled calf's head. That, too, you could get for a song in the country. Have the butcher clean it well and let you have both the brain and the tongue; be sure and make him understand that. Wash and parboil both of these in separate saucepans. The brains taste exactly like sweetbreads, and if you chop them and make them up into croquettes, no one will suspect that they are not what they seem. It is strange that so many people are prejudiced against using brains, for they are the cleanest possible meat. They are kept shut up in a little bone box where nothing can soil or hurt them, and as a calf has little intelligence, they never grow tough from use! So have the brains for one meal. Then when the tongue is tender, take it up and peel it and braise it with minced vegetables; that is, cook it in the oven in a covered pan, smothered in vegetables. Have this as it is, as a roast, and what is left over make up into a loaf exactly as you do with chopped veal or beef; or dice, cream and bake it for a second dinner. If you have any tiny bits still left, put those through the meat chopper and spread them on toast; put an egg on each and serve for breakfast or luncheon.