Irish Stew.—This is a way of economizing meat by cooking it with a large quantity of potatoes. It is best made of fat meat —the ends of the neck of mutton and the scrag do very well. Lay in a saucepan layers of mutton and potatoes and onions cut in slices, seasoned to taste, pour over a very little water, and let it stew two or three hours. Many people, considering the water in which potatoes are boiled unwholesome, boil the potatoes partially, throw away the water, cut them up or mash them, and then lay them in layers with the meat as above.