Pig's Kidneys may be cooked in the same manner, and enough can be bought for ten cents to make a good sized dish.
Kidney Pudding.—Cut the kidneys, season, and stew them as above, making meantime a crust from one pound of flour, two teaspoonfulls of salt, and one of baking powder, sifted together; mix into these ingredients four ounces of finely chopped suet, (cost two cents,) make them into a paste with about one pint of cold water; use part of this to line a deep pudding dish, into which put the stewed kidneys; cover the dish with the rest of the paste, and bake it about an hour and a quarter in a regular, moderately hot oven. The pudding will cost about thirty cents.
Gammon Dumpling.—Make a plain paste of one pound of flour, (cost four cents,) one dessertspoonful of salt, and one of baking powder, quarter of a pound of finely chopped suet or scraps, (cost two cents,) and sufficient cold water to mix it to a stiff dough; roll this out about half an inch thick, spread over it half a pound of any cheap cut of bacon or ham, finely chopped, (cost six cents,) roll up the dumpling as you would a roly-poly pudding, tie it tightly in a clean cloth, and boil it in boiling water, or boiling pot-liquor, for about three hours. Do not let the pot stop boiling, or the dumpling will be heavy. Serve it hot, with one quart of plain boiled potatoes, (cost three cents.) The dinner will cost fifteen cents.
Bacon and Apple Roly-poly.—Boil a pound of bacon, (cost twelve cents,) for half an hour; then slice it thin; peel and slice three cents' worth of apples and the same quantity of onions; make a stiff dough of one pound of flour, (cost four cents,) a teaspoonful of salt, and cold water; roll it out half an inch thick; lay the bacon, apples, and onion all over it, roll it up, tie it tightly in a clean cloth, and boil it about two hours, in plenty of boiling water. Serve it with three cents' worth of boiled potatoes, or boiled cabbage. The dinner will cost twenty-five cents.
Mutton and Onions.—Choose a shoulder of mutton weighing about three pounds, which you can buy at six cents a pound; wipe it thoroughly with a damp cloth, put it into a pot half full of boiling water, with a tablespoonful of salt, and boil it gently for two hours, skimming the pot as often as any scum rises. Half an hour before it is done slice one quart of onions, (cost five cents,) boil them in a pint of boiling water for about twenty minutes, add one ounce of butter, (cost two cents,) half a pint of milk, (cost two cents,) four tablespoonfuls of flour (cost one cent,) one teaspoonful of salt, and pepper to taste. When you have put the onions over the fire, pare rings off a quart of potatoes, (cost three cents,) and boil them in well salted boiling water. Have all three dishes ready at once, and serve them together hot. Save the broth from the mutton, and the next morning boil it up once, and serve it for breakfast, with half a loaf of stale bread, toasted, and cut in dice; or boil in it for twenty minutes a quarter of a pound of rice or macaroni.
The dinner will cost you about thirty cents, and you have on hand the broth for breakfast.
Pork and Onions.—Three pounds of the neck, or spare ribs, of fresh pork, which you can buy at the packing houses for three cents a pound, can be made into a capital dinner, which will cost only about twenty cents, by following the above receipt.
Veal and Rice.—Put the scrag end of a neck of veal, which you can usually buy for ten cents, into a pot half full of boiling water, with a half tablespoonful of salt, and half a pound of bacon, or salt pork, (cost six cents,) half a pound of rice, (cost five cents,) and an onion stuck with six cloves; boil it gently for three hours, and then serve it hot, the meat in the middle of the platter, and the rice laid around it. The broth may be served for breakfast, as in the receipt for MUTTON AND ONIONS.
The dinner will cost about twenty cents.
Irish Stew.—Cut two pounds of the flank of beef, (cost fifteen cents, or less,) in pieces about two inches square, rub them well with pepper and salt; peel and slice one quart of onions, (cost five cents;) place beef and onions in a saucepan, with just enough cold water to cover them, and stew them gently for one and a half hours; then add one quart of peeled potatoes, (cost three cents,) and boil the stew until the potatoes are soft, which will be in about twenty minutes. Serve at once hot. The dish will cost twenty-three cents.