BAKED VEGETABLE MARROW

* 1 Vegetable Marrow * * 1/2 pint Gravy * * 1 oz.  Dripping * * Total Cost—­3d. * * Time—­One Hour * Peel the marrow and cut into pieces, remove the seeds, put on to a baking sheet with some beef dripping, and bake till soft and rather brown.  Thicken a little gravy with some flour, and season and flavour it nicely; dish the marrow and pour this sauce over.

STEWED LEEKS

* 1 bunch Leeks * * 1/2 pint Stock—­2d. * * Pepper and Salt * * 1/2 oz.  Butter * * 1/2 oz.  Flour * * Lemon Juice—­1/2d. * * Total Cost—­2 1/2 d. * * Time—­One Hour * Cut off the roots and green tops of the leeks and wash well.  Put them into a saucepan with the stock and stew very gently till soft; take them up and put on to a hot dish.  Put the butter into a saucepan, and when it is dissolved stir in the flour, mix well, and strain in the stock.  Stir until it boils.  Season with some pepper, salt, and a few drops of lemon juice.  Pour over the leeks, and serve.

POTATOES A LA MAITRE D’HOTEL

* Cold Potatoes—­1d. * * 1/2 pint Maitre d’Hotel Sauce—­1 1/2d. * * Total Cost—­21/2 d. * * Time—­5 Minutes * Make the sauce by recipe given elsewhere, flavour nicely with lemon juice, pepper, and salt.  Slice up the potatoes, and put them into it; simmer for five minutes, dish, and serve.

LENTILS, TO BOIL

Wash the lentils well in cold water, cover them with cold water seasoned with salt, and boil for one hour and a half.  Strain all the water off, put them into a hot dish with about half an ounce of butter, and serve.

CURRIED LENTILS

Any cold lentils left make a very nice breakfast dish if they are curried.  If there should be any curry gravy left,

put them into that and simmer for half an hour; serve with boiled rice.  If there is no curry sauce, make a little by a recipe given elsewhere.

STEWED BEETROOT AND MASHED POTATOES

* 1 bunch Beetroot—­2d. * * 2 Onions—­1/2d. * * 1 oz.  Flour * * Mashed Potatoes * * Pepper and Salt * * 1 1/2 oz.  Butter * * 1/2 pint Milk * * 1 dessertspoonful Vinegar—­3d. * * Total Cost—­51/2 d. * * Time—­Half an Hour. * Peel and cut the onions into dice, put them into a frying-pan with the butter, and fry, but do not let them brown; sprinkle in the flour, pour in the milk, and stir until it boils.  Season with salt, pepper, and vinegar.  Boil the beetroot carefully, and when cold, peel and slice up.  Put it into the sauce and simmer for half an hour.  Make the mashed potatoes into a border on a hot dish, and put the beetroot in the centre; boil up the sauce, pour it over, and serve.

CAULIFLOWERS AU GRATIN