pint parsley sauce. Cook the flagolets till
tender, season with pepper and salt, and serve with the sauce. Make it
as follows; 1 gill of milk, 1 teaspoonful of cornflour, 1 teaspoonful
of finely chopped parsley, pepper and salt, and a small bit of butter.
Boil up the milk, thicken with the cornflour, previously smoothed with
a spoonful of water; boil up, season, and mix with the parsley before
serving.

WHEATMEAL PUDDING.

2 oz. of fine wheatmeal, 1 egg, 1/2 gill of milk, 1 tablespoonful
sultanas washed and picked, 1/2 oz. of oiled butter, a little grated
lemon peel, sugar to taste. Beat up the egg and mix well all
ingredients; butter a small pie-dish, and bake the pudding about 1/2
hour.

No. 3.

CARROT SOUP.

1 carrot, 1 potato, and 1 small onion cut up small, 1 pint of water, a
little butter, and pepper and salt to taste. Cook the vegetables in
the water till quite tender, rub them through a sieve, adding a little
water if necessary; return to saucepan, add seasoning and butter, boil
up and serve.

LENTIL CAKES.

2 oz. of picked and washed Egyptian lentils, 1 small finely chopped
and fried onion, 1 dessertspoonful of cold boiled vermicelli, 1 egg,
some breadcrumbs, seasoning to taste. Stew the lentils with the onion
in just enough water to cover them; when cooked, they should be a
thick puree. Season to taste, add the vermicelli, and form into 1 or 2
cakes, dip in egg and breadcrumb, and fry in vege-butter, or butter.
Serve with potatoes and green vegetables.

TAPIOCA PUDDING.

1 oz. small tapioca, 1/2 pint of milk, sugar to taste. Put the tapioca
into a small pie-dish, let it soak in a very little water for half an
hour, pour off any which has not been absorbed. Pour the milk over the
soaked tapioca, and bake it in the oven until thoroughly cooked. Eat
with or without stewed fruit.

No. 4.

CLEAR SOUP (Julienne).

3/4 pint vegetable stock, 1 tablespoonful dried Julienne (vegetables),
a little butter, pepper and salt to taste. Cook the Julienne in the
stock until tender, add butter and seasoning and serve.

HAGGIS.

2 oz. of wheatmeal, 1 oz. of rolled oatmeal, 1 egg, 1/4 oz. of oiled
butter, 1/2 gill milk, a teaspoonful of grated onion, a pinch of
herbs, pepper and salt to taste. Beat up the egg, mix it with the
milk, and add the other ingredients. Turn the mixture into a small
greased basin, and steam the haggis 1-1/2 hours. Serve with
vegetables.

GROUND RICE PUDDING.