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Deficient in Azote

Potatoes.

Rice.

Fat (dripping) Lard.

Bacon fat.

Mushrooms.

Cabbages, cauliflower, brocoli, oatmeal, bread, milk, and buttermilk, may be considered as containing a proper proportion of the four elements, and merely requiring any flavouring matter mixed with them to suit the palate. It will therefore be necessary to adapt the diet in this list; so that, for instance, potatoes, as the cheapest of all foods, may be mixed with some one or other articles in the opposite list; while peas and beans, again, require the addition of dripping, lard, or bacon, to make them in the same way suitable to the demands of the system. In the first place, then, we will see how liver, pig's blood, ox cheek, or sheep's head and trotters, may each be cooked to advantage, so as to make a good and cheap meal, with potatoes or rice, for the poor man. It must be remembered that we have not only to consider what is the best food for the labourer, but what is the best for his money; and, if this precaution is neglected, it only leads to his rejecting other and perhaps really useful advice, by the idea that the adviser is not practically acquainted with his necessities.. In a very well-intended little book on Domestic Economy, lately published by one of her Majesty's Inspectors of Schools, the first item given under the head of "Recipes for Economical Cookery," is a cheap mode of making Irish stew, in which "good beef sausages and a little dripping" are ordered, with potatoes, to replace a neck of mutton, which is the usual animal part of the concoction. Now, every one knows that beef sausages are sold at nearly, or in some places quite, double the price of necks of mutton and the coarse parts of beef, which would also answer better for the stew than the expensive sausages; so that a stew made of them would, instead of being economical, be quite the reverse, and such a recommendation would at once condemn all the consecutive pieces of advice in the judgment of the person who tried the receipt, although they might be, and are, really useful. But with this caution the following savoury compounds may be adopted, which shall, at the same time, be as cheap as such messes can be made, provided they contain sufficient nourishment of both kinds,