The shoulder of mutton can be bought at the market for about six cents a pound. Choose one weighing not over four pounds, (cost twenty-four cents,) wipe it with a clean, damp cloth, put it into three quarts of boiling water with the salt, soup greens, and pepper, and boil it gently fifteen minutes for each pound, skimming it as often as any scum rises. About one hour before it is done pare the turnips, cut them in quarters, and boil them with the mutton. Wash the potatoes, pare off a ring from each, and boil them in boiling water. Serve them with the mutton and turnips, saving the broth from the mutton for BREAD BROTH for breakfast. The potatoes and turnips will cost five cents, and the proportionate cost of the mutton will be twelve cents; so the dinner will cost seventeen cents. The remains of the mutton must be saved for MUTTON rechauffée, as the basis of the next day's dinner.