Most for your money cookbook

Soak and parboil beans. Cut bones from mutton and simmer to make a broth; and if you have a piece of fowl, a goose or duck carcass, or any other tasty leftover, throw it in with the mutton bones. Start simmering onion in fat, add garlic, then mutton, and let all slowly brown; take out mutton, add tomato to pan and simmer until thick. Place bacon rind in bottom of a wide saucepan or earthenware casserole, add onion mixture, then a few beans and some of the meat; alternate beans and meat, seasoning each layer, until all are used. Pour in the strained juice, cover very closely and simmer for about 3 hours. The French often buy a piece of goose to include with the other meats, but there are only a few foreign butcher shops in our cities which will accommodate their customers by selling portions of poultry. As for the sausage, there is nothing so good to give flavor to soups and stews as that smoked sausage sold for this purpose by Italian and Spanish grocers. BOUILLI, OR LEFTOVER BOILED BEEF Beef which had served for soup-making was once considered useless and thrown away by prodigal American housewives, until our chemists discovered that such meats still contain valuable food elements that are not dissolved by boiling. French cooks, however, have always made tasty and nourishing dishes out of the remains of their soup pots, to serve on the following day. REHEATED SOUP MEAT (i) Cut meat across the grain in even thin slices. Mince i onion, I garlic clove, i parsley sprig, and i anchovy, and mix together. Place half of the mixture in a saucepan with i cup of leftover soup and I tablespoon of the fat skimmed from soup. Lay the meat slices in the pan and cover with the other half of mixture. Simmer 30 minutes. (2) Brown a sliced onion in 2 tablespoons soup fat, add I tablespoon flour, mix well; add i^ cups leftover soup, i tablespoon vinegar, salt and pepper. Boil and stir 5 minutes. Carefully lay thinly sliced meat in pan and simmer 15-20 minutes. (3) Blanch a dozen small onions, drain and brown in a mixture of butter and soup fat; add i>^ cups leftover soup, and thinly sliced DISHES FOR KNIFE, FORK AND SPOON IO3 meat. Simmer until onions are done. (4) Brown i tablespoon flour in soup fat, add \% cups leftover soup and a grated onion; season, stir, and boil 5 minutes. Lay thinly sliced meat in a baking dish, pour gravy over it, sprinkle with crumbs, dot with butter, and brown in oven. XIII. Mulligans^ SlumguUionSy Lobscouses and Burgoos MULLIGAN This American specialty of tramp jungles cannot be reduced to one recipe, for its ingredients depend on what you've got, its mixture on the artistic inspiration of the cook, and the time required for cooking entirely on the hunger of the eaters-to-be. Here's a sample, however, based on the take of a lucky day: 3 POUNDS OF MEAT SCRAPS }4 CABBAGE, SHREDDED 1 BUNCH CARROTS I POUND POTATOES 2 ONIONS, SLICED SALT AND PEPPER t Start the meat cooking, then add the vegetables, stirring occasionally so the potatoes, which sink to the bottom, won't stick there. The word Mulligan is American slang which the dictionary says is obscure in origin, but it seems probable that it's the knight of the road's mocking abbreviation of the millionaire's Mulligatawny, a MULLIGANS, SLUMGULLIONS, LOBSCOUSES, ETC. I05