not maintain that this apparently unlimited use of butter, eggs, and
occasionally cream, is necessary; but we believe that there are many
families who will be only able to make the change by substituting "_nice_"
dishes, at any rate at first starting, to make up for the loss of the meat.
It is only by substituting a pleasant kind of food, that many will be
induced even to attempt to change. Gradually the living will become
cheaper and cheaper; but it is unwise to attempt, in a family, to do too
much at once.

There are many soups we have given in which cream is recommended; for
instance, artichoke soup, bean soup, cauliflower soup, and celery soup.
After partaking of a well-made basin of one of these soups, followed by one
or two vegetables and a fruit pie or stewed fruit, there are many persons
who would voluntarily remark, "I don't seem to care for any meat." On the
other hand, were the vegetables served in the old-fashioned style, but
without any meat, there are many who would feel that they were undergoing a
species of privation, even if they did not say so--we refer to a dish of
plain-boiled potatoes and dry bread, or even the ordinary cabbage served in
the usual way. Supposing, however, a nice little new cabbage is sent to
table, with plenty of really good white sauce or butter sauce, over which
has been sprinkled a little bright green parsley, whilst some crisp fried
bread surrounds the dish--the cabbage is converted into a meal; and if we
take into account the absence of the meat, we still save enormously. The
advice we would give, especially to young housekeepers, is, "Persuasion is
better than force." If you wish to teach a child to swim, it is far easier
to entice him into shallow water on a hot summer's day than to throw him in
against his will in winter time.

Another point which we consider of great importance is appearances. As far
as possible, we should endeavour to make the dishes look pretty. We are