1 carrot, 1 potato, and 1 small onion cut up small, 1 pint of water, a little butter, and pepper and salt to taste.  Cook the vegetables in the water till quite tender, rub them through a sieve, adding a little water if necessary; return to saucepan, add seasoning and butter, boil up and serve.

LENTIL CAKES.

2 oz. of picked and washed Egyptian lentils, 1 small finely chopped and fried onion, 1 dessertspoonful of cold boiled vermicelli, 1 egg, some breadcrumbs, seasoning to taste.  Stew the lentils with the onion in just enough water to cover them; when cooked, they should be a thick puree.  Season to taste, add the vermicelli, and form into 1 or 2 cakes, dip in egg and breadcrumb, and fry in vege-butter, or butter.  Serve with potatoes and green vegetables.

TAPIOCA PUDDING.

1 oz. small tapioca, 1/2 pint of milk, sugar to taste.  Put the tapioca into a small pie-dish, let it soak in a very little water for half an hour, pour off any which has not been absorbed.  Pour the milk over the soaked tapioca, and bake it in the oven until thoroughly cooked.  Eat with or without stewed fruit.

No. 4.

CLEAR SOUP (Julienne).

3/4 pint vegetable stock, 1 tablespoonful dried Julienne (vegetables), a little butter, pepper and salt to taste.  Cook the Julienne in the stock until tender, add butter and seasoning and serve.

HAGGIS.

2 oz. of wheatmeal, 1 oz. of rolled oatmeal, 1 egg, 1/4 oz. of oiled butter, 1/2 gill milk, a teaspoonful of grated onion, a pinch of herbs, pepper and salt to taste.  Beat up the egg, mix it with the milk, and add the other ingredients.  Turn the mixture into a small greased basin, and steam the haggis 1-1/2 hours.  Serve with vegetables.

GROUND RICE PUDDING.

1 oz. of ground rice, a scanty 1/2 pint of milk, sugar and flavouring to taste, 1/2 egg.  Boil the milk, stir the ground rice into it; let it simmer for 10 minutes, then add sugar and flavouring and the 1/2 egg well beaten; turn the mixture into a small pie-dish, and bake in the oven until a golden colour.

No. 5.

CLEAR TOMATO SOUP.

2 tablespoonfuls of tinned tomatoes, or 1 fair-sized fresh one, 1 small finely chopped and fried onion, a teaspoonful of vermicelli, pepper and salt to taste, 1/2 pint of water.  Boil the tomatoes with the onion and water for 5 to 10 minutes, then drain all the liquid; return to the saucepan, season and sprinkle in the vermicelli, let the soup cook until the vermicelli is soft, and serve.

MACARONI WITH CHEESE.

2 oz. of macaroni or Spaghetti, a little grated cheese, pepper and salt to taste.  Boil the macaroni in as much water as it will absorb (about 1/2 pint).  Season to taste.  When tender serve with grated cheese and vegetables.