SHORT CRUST.

10 oz. of Allinson wholemeal, 8 oz. of butter or vege-butter, 1 teacupful of cold water.  Rub the butter into the meal, add the water, mixing the paste with a knife.  Roll it out, cut strips to line the rim of the pie-dish, cover the vegetable with the crust, decorate it, and bake the pie as directed.

GOLDEN SYRUP PUDDING.

10 oz. of Allinson wholemeal, 3 eggs, 1 pint of milk, and 1/2 lb. of golden syrup.  Grease a pudding basin, and pour the golden syrup into it; make a batter with the milk, meal, and eggs, and pour this into the pudding basin on the syrup, but do not stir the batter up with the syrup.  Place a piece of buttered paper on the top of the batter, tie a cloth over the basin unless you have a basin with a fitting metal lid, and steam the pudding for 2 1/2 hours in boiling water.  Do not allow any water to boil into the pudding.  Dip the basin with the pudding in it for 1 minute in cold water before turning it out, for then it comes out more easily.

MENU II.

CLEAR CELERY SOUP.

1 large head of celery or 2 small ones, 1 large Spanish onion, 2 oz. of butter, pepper and salt to taste, and 1 blade of mace.  Chop the onion and fry it brown in the butter (or vege-butter) in the saucepan in which the soup is to be made.  When brown, add 4 pints of water, the celery washed and cut into pieces, the mace, the pepper and salt.  Let all cook until the celery is quite soft, then drain the liquid from the vegetables.  Return it to the saucepan, boil the soup up, and add 1 oz. of vermicelli, sago, or Italian paste; let the soup cook until this is quite soft, and serve with sippets of Allinson wholemeal toast.

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, which will be in about 2 hours.  The beans should be cooked in only enough water to keep them from burning; therefore, when it boils away, add only just sufficient for absorption.  The sauce is made thus:  1 pint of milk, 1 tablespoonful of Allinson wholemeal, a handful of finely chopped parsley, the juice of 1/2 a lemon, pepper and salt to taste.  Boil the milk and thicken it with the meal, which should first be smoothed with a little cold milk, then last of all add the lemon juice, the seasoning, and the parsley.  This dish should be eaten with potatoes and green vegetables.

GROUND RICE PUDDING.

1 quart of milk, 6 oz. of ground rice, 1 egg, and any kind of jam.  Boil the milk, stir into it the ground rice previously smoothed with some of the cold milk.  Let the mixture gook gently for 5 minutes, stir frequently, draw the saucepan to the side, and when it has ceased to boil add the egg well whipped, and mix well.  Pour half of the mixture into a pie-dish, spread a layer of jam over it, then pour the rest of the pudding mixture over the jam, and let it brown lightly in the oven.