Chop the vegetables and herbs; cut the meat fine, and break up the bones. Put the oatmeal to soak in a pint of water. Slice the potatoes, and parboil them in hot water for ten minutes. Add them then to the other vegetables, and put them all, with the meat and bones, into a soup-pot, with the water. Stew for four hours, until the liquor in the pot has fallen one-third. Strain through a colander, set aside two quarts of the stock until to-morrow, after seasoning it all, and return the rest to the fire. Boil up and skim; add the oatmeal, and stew, covered, forty minutes, stirring often, lest it should burn.

Mutton Chops and Tomato Purée.

Broil the chops, after trimming them neatly; rub, as soon as they leave the gridiron, with butter on both sides; pepper and salt, and cover, for a few minutes, in a hot water dish, that they may take up the seasoning.

Make the purée by stewing a can of tomatoes until almost dry, then seasoning, and stirring in a tablespoonful of butter rolled in flour. Simmer three minutes, arrange the chops on their sides, overlapping each other, inside of the curve of a flat dish, and pour the purée within their enclosure.

Potato Strips.

Pare and cut the potatoes in long strips, the length of the potato, and not more than the sixteenth of an inch thick. Lay in ice-water for one hour; dry by laying on one clean towel and pressing another upon it, and fry, not too many at once, in hot lard, a little salt. Take out so soon as they are browned lightly, toss in a hot colander, and serve in a deep dish lined with a napkin.

Boiled Beans.

Soak all night, and in the morning change the cold water for lukewarm. Leave in this two hours; drain it off and put them on to boil in cold water, with a piece of fat salt pork two inches square. Cook slowly until soft. Take out the pork, drain the beans well, season with pepper, and dish.

Macaroni Pudding.