1/2 lb. each of carrots, turnips, onions, potatoes, 1 small cauliflower, 2 good sized tomatoes or a cupful of tinned ones, 2 hard-boiled eggs, 1 teaspoonful of mixed herbs, 1 oz. of butter, 1 dessertspoonful of sago, pepper and salt to taste.  Wash and prepare the vegetables, cut them into pieces the size of nuts; if fresh tomatoes are used, scald and skin them.  Let all the vegetables stew gently with the butter and 1 pint of water until they are nearly tender; add the herbs, and seasoning; pour the whole into a pie-dish, sprinkling the sago between the vegetables; add water if more is required for the pie to have sufficient gravy; cut up the eggs in quarters, place the pieces on the top of the vegetables, and cover all with a crust.  These vegetable pies can be varied according to the vegetables in season; cooked haricot or kidney beans, lentils, green peas, French beans may be used, and vermicelli or tapioca substituted for the sago.

VEGETABLE STEW.

Fry 2 Spanish onions in 2 oz. of butter, then add 3 turnips, 2 carrots, a little white celery, and 1 pint of water.  Allow all to stew for 2 hours, then mix a tablespoonful of Allinson fine wheatmeal with 1/2 pint of milk.  Add to the stew, and serve.

YORKSHIRE PUDDING.

4 eggs, 1/2 lb. of Allinson fine wheatmeal, 1 pint of milk, pepper and salt to taste, 1 oz. of butter.  Thoroughly beat the eggs, make a batter of them with the flour and milk, and season it.  Well butter a shallow tin, pour in the batter, and cut the rest of the butter in bits.  Scatter them over the batter, and bake it 3/4 hour.  Serve with vegetables, potatoes, and sauce.  To use half each of Allinson breakfast oats and wheatmeal will be found very tasty.

NUTROAST.

1 lb. breadcrumbs, 6 oz. ground cob nuts, 2 oz. butter (oiled), 4 eggs; 1 small onion chopped very fine, 1 good pinch of mixed herbs, pepper and salt to taste, and enough milk just to smoothly moisten the mixture.  Mix all the ingredients thoroughly, turn into a buttered bread tin and steam 2-1/2-3 hours; turn out and serve with brown sauce.

MACARONI

Macaroni is one of the most nutritious farinaceous foods.  It is made from Italian wheat, which contains more flesh-forming matter than butcher’s meat.  In the manufacture of macaroni some of the bran is removed from the flour, but the meal left is still very rich in flesh-forming matter.  As the coarser particles of the bran have been taken away, macaroni is slightly constipating, and must therefore always be eaten with green vegetables, onions, or fruit.  Macaroni should always be boiled before being made into various dishes.  It may be cooked in plain water, or in milk and water; a little salt may be added by those who use it, and care should be taken