HOT-POT.

2 lbs. of potatoes, 3/4 lb. of onions, 1 breakfastcupful of tinned tomatoes or 1/2 lb. of sliced fresh ones, 1 teaspoonful of mixed herbs, 1-1/2 oz. butter, pepper and salt to taste.  Those who do not like tomatoes can leave them out, and the dish will still be very savoury.  The potatoes should be peeled, washed, and cut into thin slices, and the onions peeled and cut into thin slices.  Arrange the vegetables and tomatoes in layers; dust a little pepper and salt between the layer, and finish with a layer of potatoes.  Cut the butter into little bits, place them on the top of the potatoes, fill the dish with hot water, and bake the hot-pot for 2 hours or more in a hot oven.  Add a little more hot water if necessary while baking to make up for what is lost in the cooking.

CABINET PUDDING.

4 slices of Allinson bread toasted, 1-1/4 pints of milk, 8 eggs, 1 oz. of butter, sugar to taste, 2 oz. of chopped almonds, 1 teacupful of mixed currants and sultanas and any kind of flavouring—­cinammon, lemon, vanilla, or almond essence.  Crush the toast in your hands, and soak it in the milk.  Whip the eggs up, melt the butter, and add both to the soaked toast.  Thoroughly mix all the various ingredients together.  Butter a pie-dish and pour the pudding mixture into it; put a few bits of butter on the top, and bake the pudding for 1 hour in a moderately hot oven.

MENU V.

LEEK SOUP.

2 bunches of leeks, 1-1/2 pints of milk, 1 oz. of butter, 1 lb. of potatoes, pepper and salt to taste, and the juice of 1 lemon.  Cut off the coarse part of the green ends of the leeks, and cut the leeks lengthways, so as to be able to brush out the grit.  Wash the leeks well, and see no grit remains, then out them in short pieces.  Peel, wash, and cut up the potatoes, then cook both vegetables with 2 pints of water.  When the vegetables are quite tender, rub them through a sieve.  Return the mixture to the saucepan, add the butter, milk, and seasoning, and boil the soup up again.  Before serving, add the Lemon juice; serve with sippets of toast or Allinson rusks.

MUSHROOM SAVOURY.

4 slices Allinson bread toast, 8 eggs, 1 pint of milk, 3 oz. of butter, 1 lb. of mushrooms, 1 small onion chopped fine, and pepper and salt to taste.  Crush the toast with your hand and soak it in the milk; add the eggs well whipped.  Peel, wash, and out up the mushrooms, and fry them and the onion in the butter.  When they have cooked in the butter for 10 minutes add them to the other ingredients, and season with pepper and salt.  Pour the mixture into a greased pie-dish and bake the savoury for 1 hour.  Serve with green vegetables, potatoes, and tomato sauce.

CHOCOLATE MOULD.