Soak the haricots over night, if possible; if not, at least for two or three hours.  Put them on in plenty of cold water seasoned with salt and an onion, and boil them steadily for three hours.  Strain the water off, put them into a vegetable dish, and pour over them some parsley butter sauce.  Haricot beans are the most nutritious of all pulse foods, and are a particularly good food for people who work in the open air.  They are very nice eaten alone or served with meat.  They make an exceedingly delicious dish if boiled for two hours and then put into a nice brown gravy and simmered for about an hour.  Serve in the gravy with roast mutton.

POTATO AND TOMATO PIE

* 6 Tomatoes—­2d. * * 6 Potatoes—­1d. * * 1/2 lb.  Short Pastry * * Dripping * * 1 teaspoonful Parsley * * 1 1/2 teaspoonful Sweet Herbs * * Salt and Pepper—­1 1/2d. * * Total Cost—­4 1/2 d. * * Time—­One Hour * Peel and slice up the potatoes and tomatoes; lay them alternatively in a pie dish and sprinkle over them some parsley, herbs, salt, and pepper.  When the dish is full, cover with a short pastry and bake for one hour; serve hot.

CAULIFLOWERS AND TOMATOES

* 2 Cauliflowers—­4d. * * 1/2 pint Tomato Sauce—­1d. * * Total Cost—­5d. * * Time—­20 Minutes * Boil the cauliflowers and make the sauce by directions given elsewhere.  Dish the cauliflowers carefully and pour over them the sauce, leaving just the centre of the flowers clear.  Put into the oven for five minutes, and serve.

STEWED CELERY

* 3 heads of Celery—­3d. * * 1 oz.  Butter—­1d. * * 1/2 gill Milk * * 1 oz.  Flour * * Pepper and Salt—­1d. * * Total Cost—­5d. * * Time—­Half an Hour * Take only the white and best part of celery for this dish, pull it to pieces, wash well in salt and water, and tie in a bundle.  Put it into boiling water seasoned with salt, and boil for about half an hour, or until the fork will go through easily.  Take half a pint of the water in which it was boiled and mix it with the milk; make a sauce with this and the butter and flour by directions given for sauces.  Dish the celery and pour the sauce over.  This is an excellent food for anyone suffering from, or subject to, rheumatism or gout.  Celery is also very nice stewed in broth or gravy and thickened with a little butter and flour.

LETTUCE STEWED

* 4 Lettuces—­3d. * * 1 oz.  Butter * * Nutmeg * * Pepper and Salt—­1d. * * Total Cost—­4d. * * Time—­Half an Hour * Wash the lettuces very thoroughly and lay them in salt and water for half an hour.  Plunge them into plenty of boiling water seasoned with salt and a quarter of a teaspoonful of carbonate of soda.  Boil quickly without the lid from fifteen to twenty minutes, take up and squeeze all the water from them.  Chop them up and put into a saucepan with some butter, nutmeg, pepper and salt, and a few drops of lemon juice; stir them about and cook for about five minutes.  Turn into a hot dish and serve.