... From the earliest days of her married life, Mrs. Heath had found all her pleasure to consist in making her home happy. To be sure, in her young d… - Mary Hooper

A good cook will never be embarrassed by having too much cold meat on hand, because she will be able by her skill so to vary the dishes that the appetites of those for whom she caters will never tire of it. Even a small piece of the loin of mutton may be served in half-a-dozen different ways, and be relished by those who are tired of the mutton-chop or the plainroast.

Eggs.
Put into a stewpan two s of or milk, two of good gravy, with two ounces of , a little salt and pepper, Break into this six eggs, and when they begin to set throw in the {asparagus prepared thus:—Take two dozen heads of small asparagus, cut the green tops into pieces the size of large peas, throw them into boiling water with plenty of salt, when done, drain them on a sieve. Let them be stirred over the fire with the eggs for half a minute, then pour them on to their dish and garnish them with .

Sausages have from time immemorial found favor as a breakfast dish. But that any one should be able to eat those sold in shops after the revelations respecting them, and the great risk there is of getting diseased meat in so disguised a form, is indeed surprising. There is no difficulty whatever in making sausages at home, a will last a lifetime, and be so useful for a variety of purposes that no family should be without one.