Rolled Oats Savoury.

Put a teacupful Scotch rolled oats in a basin, and pour over 2 cupfuls milk in which some onion has been boiled.  Allow to soak for an hour, remove onion, add pinch salt, &c., and a beaten egg.  Steam in small greased basin for an hour.  May be served with a puree of tomatoes.

Irish Stew.

Pare and slice 2 lbs. potatoes, and about 1/2 lb. each carrots, turnips, and onions.  Fry all, except the potatoes, a nice brown in a little butter or fat.  Put in layers in saucepan with 2 ozs. fat, salt, pepper, and good stock to barely cover.  Simmer very gently for about 2 hours.  It may also be baked in pie-dish.

This may be varied in many ways, as by adding layers of forcemeat, pressed lentils, &c.  Then there are the various nut meats—­Meatose, Vejola, Savoury Nut Meat, &c.—­which can be used to great advantage in such a stew.

Scotch Stew.

This is a most substantial and excellent dish.  Wash well 1/4 lb. pot barley—­the unpearled if it can be procured—­simmer gently in 1 pint white stock for an hour, then add some carrots, scraped—­and if large, sliced lengthwise—­2 or 3 small turnips cut in halves or quarters, or part of a large one in slices, a Spanish onion sliced, or a few shallots, some green peas, French beans, or other vegetables that may be in season; some cauliflower in sprigs is a welcome addition.  It or green peas should not be added till 1/2 hour before serving.  Simmer till all the vegetables are just cooked, adding more stock if necessary.  Serve with a border of boiled pasties, potato balls, or chips.

Poor Man’s Pie.

Pare and slice 2 to 3 lbs. potatoes.  Slice 1 lb. onions; put half the potatoes in pie-dish, then the onions, and sprinkle over 2 tablespoonfuls tapioca and a little powdered herbs or parsley.  Add the rest of the potatoes, dust with pepper and salt, pour in water or stock to within 1/2 inch from top.  Put 2 oz. butter or nut butter on the top, and bake in moderate oven about 2 hours.

Vegetable Roast Duck.

Take a good-sized vegetable marrow, pare thinly and remove a small wedge-shaped piece from the side.  Scoop out the seeds and water, fill in with good forcemeat, replace the wedge, brush all over with beaten egg.  Coat with crumbs, put some butter over, and bake till a nice brown, basting frequently.  Serve with fried tomatoes.

An ordinary forcemeat of crumbs, onion, parsley, egg, &c., will do, or any of the sausage mixtures given previously.

Esau’s Pottage.

The following I have had given me as the original recipe for “Esau’s pottage,” but I think it must be more elaborate than that set before the hungry hunter.

One pint lentils and 2 quarts water boiled 2-1/2 hours, then add 1/2 lb. onions, 2 lbs. tomatoes, a little thyme and parsley.  Cook all together 3/4 hour longer and add 3 oz. butter and 1 oz. grated cheese just before serving.