Preparing a Chicken—Giblets—Spoilt Bread 130 CHAPTER XXI. To make a Fowl Tender as Spring Chicken 136 CHAPTER XXII. Dollars and Cents 138 CHAPTER XXIII. Chiefly Social—Mrs. Framley’s Opinions 145 CHAPTER XXIV. A very Plain Pudding—How to cook Odds and Ends—Bills of Fare for a Week 149 CHAPTER XXV. Marta’s Noodles—Braised Beef—How to adapt one’s Materials—Polka Pudding and Sauce 154 CHAPTER XXVI. Fried Potatoes—Polka Sauce—Clearing Gravy of Fat—A Variety of Cakes from One Recipe 161 CHAPTER XXVII. Candied Lemon-Peel—To whip Cream Solid—Iced Cream Coffee—Madeleine Cake—Potato Balls 166 CHAPTER XXVIII. Fricasseed Chicken—Lemon Honey—French Icing to keep 172 CHAPTER XXIX. Boiled Custard—Frozen Bananas—Uses of French Icing—Scalloped Potatoes—Hollandaise Sauce—Roast Oysters—Unexpected Visitors 176 CHAPTER XXX. Hominy Muffins—Fish Balls—Royal Custard—“Consommé à la Royale”—Fricassee Sweetbreads—Vanilla Soufflé 189 CHAPTER XXXI. A Surprise—A Boiled Dinner—Dresden Patties—Oysters and Brown Butter—“Old English” Fritters 196 CHAPTER XXXII. Veal and Ham Pie—Beefsteak Pudding—Trifle 205 CHAPTER XXXIII. Town versus Country—The Servant Question 214 CHAPTER XXXIV. Ox-Tail Soup—Grisini—Stewed Lamb and Peas—Méringues with Cream 219 CHAPTER XXXV. Macaroons—Jumbles—Genoese Tablettes—Irish Stew 225 CHAPTER XXXVI. To boil and prepare Lobsters—Sandwiches—Clearing Soup—Omelet Soufflé 234 CHAPTER XXXVII. Gâteau de Riz—French Rice Cake—Preparing Calf’s Head—Mock-Turtle Soup—More Noodles—Pigeon Pie 241 CHAPTER XXXVIII. One More Use for Soup Meat—Stewed Calf’s Tongue—Brains, au Beurre Noir (Brown Butter)—Calf’s Head—Hollandaise Sauce—Calf’s Head en Tortue 248 CHAPTER XXXIX. Ideas and Suggestions on several Subjects 252 CHAPTER XL. English Muffins and Crumpets—Pickling and curing—Roast Beef-Heart—Soused Mackerel 259 CHAPTER XLI. The Baby—Conclusion 269 TEN DOLLARS ENOUGH. CHAPTER I. MR. AND MRS. BISHOP TRY THE EXPERIMENT. “BEEF steak, cod steak, mutton chop, and hash!”