This sounds, to ordinary cooks, very extravagant, even supposing butter to be only one shilling per pound.

Suppose, however, this half a pound of butter is used as a means of going without a leg of mutton?
That is the chief point to be borne in mind in a variety of recipes to follow.

The cream, butter, and eggs are often recommended in what will appear as wholesale quantities, but, as a set-off against this, you have no butcher's bill at all.

We do 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.