that hash.” “‘Dear Mrs. Holmes,’ our friend said to my mother, ‘I assure you I have dreamed of corned-beef hash and fried mush, and longed for them many times when the table has been groaning with every French dainty, and believed I could not hope to eat them on this side of the Atlantic.’ “Since that time I never think anything too small to save; it comes in when least expected; and, had my cooked potato not been there, I could have made no hash.” CHAPTER XIX. SUMMARY—LAMB’S HEART—FLOUNDERS—CORNED BEEF—CANNELON OF BEEF. IT has been said that Molly was providing for visitors by economizing slightly in her table. She was always economical, but it made some difference whether the fish she bought was the inexpensive flounder, made by the art of good cooking into the aristocratic _filet de sole_, or what passes for such where veritable sole is not to be bought for money, or a more expensive sort; whether she used veal instead of chicken, or clams in place of oysters, and tomato or potato salad for lettuce. On Saturday, after Sunday’s marketing was done, her account stood thus:— Monday—Sundries $2.80 Tuesday—Sweet corn and milk .10 Wednesday—Oysters .15 Liver .10 Knuckle of veal .20 Pork .20 Thursday—Kidneys .05 Yeast .02 Sweet corn .06 Friday—Beets .05 Corned beef .40 One flounder .12 Soup meat .15 Saturday—Steak .16 Chicken .50 Ice .40 Fuel .50 Milk .56 ——— $6.52 This made the week’s expenditure 23 cents less than the last week. It will be remembered that Monday’s dinner was formed, with the addition of oysters, from what was left on Sunday; and therefore the lamb bought on Monday did not come into use till Tuesday, when three chops were used for breakfast, and the shoulder for the evening dinner. Substituting, then, the lamb for the steak of the Tuesday before, and on Wednesday using lamb’s liver in place of the roast breast which was used on Thursday, the bills of fare were substantially the same as those of the preceding week, until Friday, when stuffed lamb’s heart for breakfast, and corned beef and flounders and beets for dinner, were new items, as was also the steak for Saturday, in place of the cutlets. Dessert and puddings of the first week were repeated.