uce with the milk, meal, and cheese,
seasoning it with a little cayenne pepper if handy. When the tomatoes
are baked, place them on hot buttered toast, pour the sauce over, and
serve hot.

TOMATOES AND ONION PIE.

Cut tomatoes and Spanish onions in slices, put into a pie-dish in
alternate layers, add a little soaked tapioca, pepper and salt, and a
little butter to taste. Put in sufficient water to make gravy, cover
with wholemeal crust, bake 1-1/2 hours; eat with baked potatoes and
bread.

TOMATOES AU GRATIN.

8 medium-sized tomatoes, 1 breakfastcupful of breadcrumbs, 1
teaspoonful each of finely chopped parsley, mint, and eschalot, 1 egg,
pepper and salt, 1 oz. of butter. Make a stuffing of the breadcrumbs,
parsley, mint, and eschalots, adding the egg well beaten, and
seasoning. Make a small opening in the tomato and take out the seeds
with a teaspoon; fill the tomatoes with the stuffing, put them into a
tin, place a bit of butter on each, pour 1/2 a teacupful of water in
the tin, and bake the tomatoes 15 minutes.

VEGETABLE BALLS.

These are an excellent addition to stews. Boil till soft, and mash up
together equal quantities of potatoes, turnips, carrots, lentils,
vegetable marrow, and haricot beans, and season nicely with pepper,
salt, nutmeg, and mixed herbs. Bind with beaten eggs, dip in frying
batter, and fry the balls in vege-butter or oil till golden brown.

VEGETABLE MOULD.

2 breakfastcupfuls of mashed potatoes, 2 ditto of parboiled finely cut
turnips, carrots, celery, onion, and green peas all mixed, 2 eggs, 1
teaspoonful of mixed herbs, pepper and salt to taste. Beat the eggs up
and mix all the ingredients well together; butter a mould. Fill in the
mixture, cover with the lid or tie a cloth over it, and steam for 2
hours. Turn out, and serve with brown sauce.

VEGETABLE PIE (1).

1/2 lb. each of tomatoes, turnips, carrots, potatoes, 1 tablespoonful
of sago, 1 teaspoonful of mixed herbs, 3 hard-boiled eggs, 2 oz. of
butter, and pepper and salt to taste. Prepare the vegetables, scald
and skin the tomatoes, cut them in pieces not bigger than a walnut,
stew them in the butter and 1 pint of water until nearly tender, add
the pepper and salt and the mixed herbs. When cooked, pour the
vegetables into a pie-dish, sprinkle in the sago, add water to make
gravy if necessary. Cut the hard-boiled eggs in quarters and place
them on the top of the vegetables, cover with a crust, and bake until
it