_Beef Brawn._—Mince any pieces of cold meat, season well with pepper and salt. Boil some weak stock, with an onion, one or two cloves, and spice if liked. While boiling pour over gelatine (previously soaked). Mix all together and pour into a mould. To be eaten cold. Half an ounce of gelatine to a pint of water. Sufficient minced meat to nearly fill a pint measure. _Mulligatawny Pâté._—Mince or cut any pieces of cold meat very fine. Add equal quantity of boiled rice (boiled in stock when possible), add a teaspoonful of curry-powder. Line pie-dish with pastry. Put in mixture, cover with boiled rice, and bake. _Macaroni and Tomatoes._—Boil macaroni in stock, add any scraps of meat, two or three tomatoes cut in slices. Can be eaten hot, baked in pie-dish, or poured into a mould to be eaten cold. All these dishes can be prepared the day before, and only require heating up in the oven. We always had stock by us, boiling down at once any bones that were in the house, and keeping all liquor that meat had been boiled in. Not being fat eaters we melted down for dripping all we did not consume, and I have often cut off the fat from a joint before cooking it to use as suet for puddings. If we had to buy suet, we bought Hugon’s; it is cheaper and saves much labour in chopping than ordinary suet. But my advice to every housekeeper is, never throw away any fat, for every piece can be utilised. Unfortunately none of us are fond of what the boys call “pap” puddings, and we had some difficulty in getting rid of our stale bread till Aunt Jane advised us to dip the pieces into milk and crisp them in the oven for the cheese course. The ones that were not eaten at dinner we broke up, ground through the coffee mill, and kept in a tin for when we were cooking fish, rissole, or anything that requires breadcrumbs or raspings. We also used our stale bread in fruit puddings. Fill a pudding-basin, previously well greased, with pieces of bread. Boil any fruit, such as currants, blackberries, etc., and while hot pour over the bread till the basin is quite full. Place a saucer or small plate on the top, stand a heavy weight on it, and leave till the following day. To be turned out and eaten cold. _Half-pay Pudding._—¼ lb. suet, ¼ lb. currants, ¼ lb. raisins, ¼ lb. flour, ¼ lb. breadcrumbs, 2 tablespoonfuls dark treacle, ½ pint milk. Boil for three or four hours. The longer this pudding boils the better it is. Apple charlotte, rhubarb charlotte, and Manchester pudding also used up our stale bread. It had always been a difficulty when cook was with us to choose a pudding the boys would not call “pappy;” and now that every egg represented a penny to us the difficulty was greater, till it occurred to Cecilly that we might substitute cakes for ordinary puddings, and the result was most satisfactory. We could use dripping, of course; and after a friend told us of “Paisley Flour,” there seemed no end to a variety of nice and inexpensive sorts.