Twice Molly had found in market green corn young enough for their taste, and had bought half a dozen ears. The beets, also, were moderate enough in price now to come within Molly’s purse. Needless to say, all articles which were expensive, only because too early or too late in season, had to be eschewed; but in autumn, in the country, where vegetables are rarely so plentiful as in New York, the market needs watching. One grocer may have a stray basket of string beans, quite young, or a few dozen of sweet corn, long after they have disappeared generally; and these are often quite cheap. Molly had chosen a cheap part of corned beef—the plate—in preference to the round, at double the price: properly boiled, she liked it better. A small piece of four or five pounds of round of beef is very dry, even if the careful boiling prevents its being hard; therefore she got four pounds and a half at eight cents. She knew, from her cooking-school experience, the New York price was seven cents; but she had learned that most things were a little dearer in Greenfield. As she wrote down the recipes for cooking the heart, the corned beef, the flounders, and steak, I give them in that form. LAMB’S HEART BAKED.—The heart, which came with the lamb’s liver, instead of being cut up and fried in dry rings, as it is usually done, was cleansed of blood, the gristle (or “deaf ear”) cut away, and a veal stuffing made of a heaped table-spoonful of bread crumbs, a small tea-spoonful of parsley chopped very fine, and a pinch, between thumb and finger, of thyme, pepper and salt. Make this into a paste with butter by working a piece the size of a walnut into it, then fill the cavity in the heart with it; cut two thin slices of fat pork, wrap the heart in them, flour it and put it in a hot oven, in a small dish. Bake it twenty minutes, turning often so that it will be quite brown. Take it up, pour into the dish a _very little_ boiling water or gravy (Molly had some of her veal stock), season nicely; if water is used, add a few drops of sauce or catsup; stir it well round the little dish to remove dried gravy, then serve with the heart, which thus makes a very appetizing dish. The corned beef was washed, and, as the butcher had told Molly it was only moderately salt, she did not soak it. BOILED CORNED BEEF.—Although it was quite a small piece, Molly intended it to come so very slowly to the boil that she had it put on the stove in cold water at two o’clock. The water was only at the boiling-point at three, and it was kept till six so slowly cooking that one had to look carefully in order to see that there was any movement in the water at all. At six it was taken up, and the bones drawn out, the rough edges trimmed off, carrot and turnip cones set round it, and boiled cabbage served with it. After dinner, it was put between two dishes, and two heavy flatirons set on it, and it was allowed to get cold under pressure, in order that it might cut in neat slices.