The kind of dessert served at dinner, besides depending on the taste of the family, depends on the amount of money which is spent for food and whether there are young children in the family. Pie and ice cream, which are favorite desserts in many families, are expensive. Little children should not have desserts which contain a good deal of fat, such as pie or doughnuts, or which are the least bit soggy, as some steamed puddings are inclined to be. The most economical desserts and those best suited to the children are baked puddings made with milk and cereal, such as Indian pudding, rice pudding, and those made with cereal and fruit, such as Apple Betty or peach tapioca. If there is skimmed milk on hand the possibility of using it in a milk pudding should be considered. Chocolate bread pudding and Apple Betty made a very attractive use of left-over bread. Dessert should always be chosen with reference to the heartiness of the first course. A main dish which is not very filling can be balanced by a more substantial dessert. SIMPLE DINNERS: 1. Hamburg steak. Baked potato. Squash or baked tomatoes. Apple Betty. 2. Roast chicken or roast lamb with dressing and currant jelly. Mashed potato and gravy. Peas or string beans. Orange jelly and whipped cream. MEAT--The best way to learn about cuts of meat is to go often to market and talk to the butcher whenever he has a minute to spare. Some cuts of meat are tough with coarse fibers and much connective tissue. They should be ground if, like Hamburg steak, they are to be cooked by a short process, such as broiling. If not ground, the tougher meats are usually cooked a long time with water and made into a stew, a pot roast, a meat pie, or a meat loaf. These cuts are cheaper, but require more care in preparation than the more expensive cuts. Examples are the bottom of the round, the shin, and the flank of beef. The more expensive cuts, such as the top of the round, tenderloin and sirloin, are more tender, more delicately flavored, and are used for broiling and roasting. Some cuts which seem inexpensive really cost more than they appear to because they contain large amounts of bone or waste fat. The difference between lamb and mutton is a question of the age at which the animal was slaughtered. Lamb is much more tender than mutton, is more delicately flavored and more expensive. There is a similar difference between chicken and fowl. Fowl is much tougher than chicken and requires careful and long cooking to make it tender. _Pan Broiled Hamburg Steak_--Hamburg steak may be bought already ground at the butcher's, or one of the cheap cuts of beef, such as bottom of the round or shin, may be bought and ground at home. Many people like a little salt pork or onion ground with the meat.