that need be done is to add a few vegetables and cook them over
again." And herein, as our instructor most luminously observes, "lies
one solution of the problem of quantity, for the amount of vegetables
used, if not the meat, can be measured by the size of the family
appetite." Once more the wisdom of the ancients comes to our help,
for, as it has been said, "the less you eat the hungrier you are, and
the hungrier you are the more you eat. Therefore the less you eat the
more you eat." The instructions for the preparation of a sauce for the
"Beef _á la jardinière_" seem to us rather lavish. It is suggested
that we should give the whole a good brown colour by dissolving in
it "a teaspoonful of any beef extract." Walnut juice is just as
effective. If the "left-over" is made of "silver-side," the silver
should be carefully extracted and sent to the Mint. The choice of the
vegetables must of course depend on the idiosyncrasies of the family.
In the best families the prejudice against parsnips is sometimes
ineradicable. But if chopped up with kitten meat and onions their
intrinsic savour is largely disguised. Fried macaroni, as the _P.M.G.
chef_ remarks in an inspired passage, is delicious if properly
prepared with hot milk and quickly fried in hot fat. But, on the other
hand, if treated with spermaceti or train-oil it loses much of its
peninsular charm.

Cabinet pudding, if a "left-over," should perhaps be called
"reconstruction pudding." Here again the amount of egg and sugar used
must vary in a direct ratio with the size of the family appetite.
Prepared to suit that of the family of the late Dr. TANNER, such a
dinner as the above is not merely inexpensive, it costs nothing at
all.

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