ly well cooked. Make the batter with the milk,
wheatmeal, and the eggs well beaten; add the vegetables and seasoning.
Bake the mixture in a pie-dish for 1-1/2 hours in a moderate oven.

SAVOURIES

ARTICHOKES AUX TOMATOES.

2 lbs. of artichokes, 1-1/2 lbs. of tomatoes (or three parts of a tin
of tomatoes), 1 oz. of Allinson fine wholemeal, 1 oz. of butter,
pepper and salt to taste, 1/2 dozen eschalots. Parboil the artichokes,
drain them, and cut them into slices. Make tomato sauce as follows:
Chop the eschalots up very finely, slice the tomatoes and stew both in
3/4 pint of water for 20 minutes, adding seasoning and the butter;
thicken the sauce with the wheatmeal, rub through a sieve, pour it
over the artichokes and stew both gently until the artichokes are
quite tender; serve with potatoes.

BEAN PIE.

This is made from boiled beans, which are put in a pie-dish, soaked
tapioca, flavouring herbs, pepper, salt, and butter are added, a cup
of water is poured in to make the gravy, a crust is put on the top,
and then baked for 1 hour or so. This is a tasty dish. Cold beans are
very nice if warmed in a frying-pan with oil or butter, and may be
eaten with potatoes, vegetables, and sauce. Mashed beans, flavoured
with pepper, salt, and mace, and put into pots make an excellent
substitute for potted meat.

BREAD AND CHEESE SAVOURY.

1/2 lb. of Allinson wholemeal bread, 3 oz. of grated cheese, 1 pint of
milk, 3 eggs, pepper and salt to taste, a little nutmeg, and some
butter. Cut the bread into slices and butter them: arrange in layers
in a pie-dish, spreading some cheese between the layers, and dusting
with pepper, salt, and a little nutmeg. Finish with a good sprinkling
of cheese. Whip up the eggs, mix them with the milk and pour the
mixture over the bread and cheese in the pie-dish. Pour the custard
back into the basin, and repeat the pouring over the contents of the
pie-dish. If this is done 2 or 3 times the top slices of bread and
butter get soaked and then bake better. This should also be done when
a bread and butter pudding is made. Bake the savoury until brown,
which it will be in about 3/4 of an hour.

BUTTER BEANS WITH PARSLEY SAUCE.

Pick the beans, wash them, and steep them over night in boiling water,
just covering them. Allow 2 or 3 oz. of beans for each person. In the
morning, let them cook gently in the water they are steeped in with
the addition of a little butter, until quite soft, whic