MINCE MEAT.

There is a great difference in preparing mince meat. Some make it
a coarse, unsavory dish; and others make it nice and palatable. No
economical house-keeper will despise it; for broken bits of meat and
vegetables cannot so well be disposed of in any other way. If you
wish to have it nice, mash your vegetables fine, and chop your meat
very fine. Warm it with what remains of sweet gravy, or roast-meat
drippings, you may happen to have. Two or three apples, pared, cored,
sliced, and fried, to mix with it, is an improvement. Some like a
little sifted sage sprinkled in.

It is generally considered nicer to chop your meat fine, warm it in
gravy, season it, and lay it upon a large slice of toasted bread to be
brought upon the table without being mixed with potatoes; but if you
have cold vegetables, use them.


BEANS AND PEAS.

Baked beans are a very simple dish, yet few cook them well. They
should be put in cold water, and hung over the fire, the night before
they are baked. In the morning, they should be put in a colander, and
rinsed two or three times; then again placed in a kettle, with the
pork you intend to bake, covered with water, and kept scalding hot,
an hour or more. A pound of pork is quite enough for a quart of beans,
and that is a large dinner for a common family. The rind of the pork
should be slashed. Pieces of pork alternately fat and lean, are the