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 night and brought up the bay—to serve for two meals; first, boiled, fried or broiled, and then for luncheon or breakfast the next day, creamed or baked au gratin. When I buy meat I now know the economical cuts, how to get the most proteids for my money, so to speak. Just by knowing how meat is cut up, I have reduced my meat bill one-third.

"These are actual figures. For nearly a month I have been transferring money from the envelope marked 'Food' to the envelope marked 'Recreation and Improvement,' I have charged up all the car fare, postage, etc., incidental to our adventures in thrift, and still have a good balance in favor of the investigation."

"Then what do you consider the secret of thrift in food buying?" asked Mr. Moore.

Mrs. Larry shook her head.

"I can't tell you that until Larry has reported his interview with the postmaster of Brooklyn, on the parcel-post system."

"All right, Lena, bring on the last course," said Mr. Larry.

And Lena brought from the living-room a