or French beans cut lengthwise.  The carrots and turnips should be cooking for some time before the cabbage, &c., is put in.  See that there is plenty of liquid to cover, and put on the following paste:—­Take four heaped tablespoonfuls self-raising flour, a piece of “Nuttene” or butter the size of a small egg.  Rub in very lightly with the tips of the fingers, add pinch pepper and salt, and mix to a soft dough with a little water.  Flour well and roll out lightly to not quite the size of round stewpan to leave room for swelling.  Make a hole in centre, add quickly to contents of pan while fast stewing, keep lid very close, and cook for 3/4 of an hour.  Serve very hot.  Sea Pie may also be made with mushrooms stewed till tender, with teaspoonful “Extract” and tablespoonsful ketchup.  Have plenty of liquid.

NOTE.—­The above is exceedingly good, very simple to prepare, and may be varied in innumerable ways.  For those who prefer to dispense with chemical raising materials, I may say that the paste is very good made with ordinary flour, or with a mixture of wholemeal and flour.  An egg may be beaten and mixed in, but it rises very well without.  The same paste can be put over any stew—­German Lentil, Haricot Bean, &c.—­great care being taken that there is plenty of liquid.

Scotch Oatmeal Pudding.

One lb. oatmeal, 1/4 lb. onions, 1/2 lb. vegetable suet or 1/4 lb. each of suet and pine kernels; pepper and salt.  Run the pine kernels through nut-mill, and put with suet in frying-pan.  When hot, add the onions finely chopped, and after these have cooked for a few minutes add the oatmeal, which should be crisp and not too fine.  Cook all for some time, stirring constantly to prevent burning.  Wring a pudding cloth out of boiling water, flour well, and put the oatmeal, &c., in, and tie up at each end in the form of a roll, leaving a little room to swell.  Plunge in fast-boiling water, and boil for 3 to 4 hours.  Turn out of cloth carefully so as not to break.  It may be served as it is, but is much nicer if put in a baking tin, basted with hot fat, and baked till brown and crisp.  Serve with brown sauce or nut gravy.

This may be divided into a number of small puddings.  These are particularly good if allowed to cool, and then brushed over with a little white of egg before being toasted.

Hasty Oatmeal Pudding.

Make some vegetable fat very hot.  Add a little onion, grated or very finely chopped, and stir till nearly cooked.  Allow a teacupful oatmeal to each tablespoonful of fat, and stir in along with a little salt and pepper.  Cook over very moderate heat till crisp and brown all over, turning about almost constantly as it is very ready to burn.  Shredded Wheat Biscuit crumbs, Granose Flakes, or Kornules may be used in place of the oatmeal.  Less fat will be required.

Walnut Mince.