"Or, here is another way to cook the same cut. Get a good large piece, say one weighing two and a half pounds. Brown it in a hot saucepan all over with a spoonful of drippings; when it is all a good color, pour enough water on to just cover it, and put in the vegetables as you did before and add six cloves. Simmer the whole under a cover for four hours and serve just as it is, in a hot dish. "Still a third way to manage, is to cut the meat from the bone and dice it. Simmer this with the vegetables and the bone till it is very tender. Take up the meat and put it in a baking-dish, and strain and thicken the gravy and pour this over; then put a crust on top, either one of pastry or a mashed potato crust with an egg beaten in it to make it light, and bake the whole. Put a little butter on top to brown it if you use the potato. Now, no one who ate those three or four dishes would think they were related; but when you have them, do not serve them one after another, but let a week go by between, just to have a change of meat. "Then there is calf's liver. That in town even in spring costs more than it did some years ago, but even here a little goes so far that I call it a cheap meat, too; there is not a particle of waste about it, you see. Get a pound and a half some time and lard it; that is, stick narrow strips of salt pork in it. If you cannot do that, lay two slices on top of the whole. Bake it in a covered pan and baste it often, and serve with a brown gravy. There will be one dinner off this roast to begin with. For a second, chop it up and either make a mock terrapin by a cook-book rule, or else cut it in dice, cream and bake it. If any bits are left over have those on toast for luncheon." "Mary, you told me in the most solemn manner that I was never to have meat for either luncheon or breakfast." "Did I say never? I did not quite mean that, because sometimes you have a very little bit of something you can economically utilize in that way. Of course you could have it in a soufflé for dinner if you had a small cupful, but if you had only half as much, you could not; then put it on toast and add plenty of gravy, and have it for breakfast with a clear conscience. Only do not have anything which would do for dinner; that is all I meant by my 'never.' The same thing applies to lunch. If you have just a little meat you are sure is useless elsewhere, mix it with boiled rice and lots of seasoning, and bake it in a mould in a pan of water and turn it out hot; that makes a very good and economical dish for once." "It does seem strange, when one thinks that we are eating scrag of mutton and beef stew right along, to buy things cheaper still for dinner, doesn't it?"