All stews were done in a brown earthenware stewing jar that was one of her most cherished possessions. While the stew within it was cooking, the jar stood in a dripping tin containing water in the oven; by this means the contents of the jar never boiled, though the water outside it might do so, and if the stew cooked long enough it was always perfectly tender. As the heat of the fire did not hurt the look of the jar, the stews were always served in it, which arrangement had the double advantage of saving time and keeping the dish hot. The Irish stew of Tuesday was made with one and a half pounds of scrag of mutton, three pounds of potatoes, and half a pound of onions, all sliced and cooked gently for two hours. There was a good deal over, so it was used on Thursday, with the addition of a few more potatoes, half a pint of water, a gill of milk, and a piece of celery, to make a delicious potato soup. The milk was added last after the soup had been rubbed through a sieve and re-heated. For the apple pie a pound of apples of a good cooking sort were used, and these turned a beautiful amber colour in the pie. They had such a good flavour of their own that no cloves were needed to assist them. The herrings on Wednesday were boned, spread with veal stuffing, rolled up, brushed with milk and rolled in brown crumbs, then packed in a greased dripping tin and baked for twenty-five minutes. They made a substantial meal; on the next day there were one and a half one over, which were sliced up and put into the curried fish. The scones were mixed with milk that was slightly sour, as they are always lightest when so made. The forcemeat balls that went with the rabbit on Friday were made of veal stuffing, fried separately, and served on a hot plate instead of going in the jar with the rabbit. The Swiss roll was made in the morning before the rabbit was put to cook. The brown soup of Saturday was made by frying lightly some pieces of carrot, onion, turnip and celery in a little dripping, and then pouring in the gravy from the rabbit, and adding any pieces or bones that were left. The lid was put on, and the soup simmered an hour and a half; then it was rubbed through a sieve, returned to the fire, brought to the boil, and thickened with an ounce of flour mixed with a little cold gravy. When Marion looked through her accounts (which she kept scrupulously) on Saturday, she found that her food expenses had been as follows:--