* 1 Cauliflower—­4d. * * 1/2 pint White Sauce—­1 1/2d. * * 2 oz.  Dry Grated Cheese * * Pepper and Salt—­1/2d. * * Total Cost—­6d. * * Time—­15 Minutes. * Boil the cauliflower and make the sauce by directions already given.  Put the cauliflower into a dish in which it can be served, put half the cheese into the white sauce, season with pepper and salt, make it hot and pour over.  Sprinkle the rest of the cheese on the top, and put into the oven till quite brown; it is then ready to serve.

NEW POTATOES SAUTE

* 1 lb.  New Potatoes—­1d. * * 1 oz.  Butter—­1d. * * Pepper and Salt * * 1 teaspoonful Parsley * * Lemon Juice—­1/2d. * * Total Cost—­21/2 d. * * Time—­Half an Hour. * Wash the potatoes and put them into boiling salt and water, and boil for ten minutes.  Take up, peel and cut them in half.  Melt the butter in a saucepan, and when quite hot, put in the potatoes and toss over the fire.  Sprinkle over the parsley, pepper, salt, and a few drops of lemon juice; cover down and cook gently till the potatoes are soft but not broken.  Put into a hot dish and serve.

POTATO PUFF

* 1/2 lb.  Cold Potatoes—­1d. * * 2 Eggs—­2d. * * 1 oz.  Butter * * 1 gill Milk—­1d. * * Total Cost—­4d. * * Time—­Half an Hour * Mash the potatoes, beat the butter to a cream, then beat in the eggs, pepper, salt, and milk.  Stir up the potatoes, pour into a buttered pie-dish, and bake for about half an hour.  Serve hot.

POTATOES STUFFED

* 6 Large Potatoes—­2d. * * 1/4 lb.  Cold Meat—­1/2d. * * 1/2 gill Gravy or Sauce * * Pepper, Salt, and Parsley—­1/2d. * * Total Cost—­3d. * * Time—­One Hour and a Half. * Wash and scrub the potatoes, and bake them in the oven till quite done.  Cut them in half so that they will stand nicely.  Scoop out the inside, and mix the potato meal with some butter, pepper, and salt.  Make a little savoury meat by directions given for mince, and nearly fill the potato skins with this.  Put some of the potato on top, making it look as rough and rocky as possible.  Stand in the oven till quite hot, and serve.

HARICOT BEANS AND BACON

* 1 pint Haricot Beans—­2d. * * 1 teaspoonful Parsley * * 1/2 lb.  Bacon * * Pepper and Salt—­5d. * * Total Cost—­7d. * * Time—­Two Hours. * Soak the haricot beans and boil them by directions already given.  Rub them through a wire sieve.  The bacon should be in thin rashers and very fat.  Cook it carefully in a small clean frying-pan, and as the fat runs from it, pour it on the beans.  Mash them up with this and a little pepper and salt, and put them into a hot dish.  Sprinkle over with parsley and lay the bacon rashers on top.  Serve hot.

ARTICHOKES, TO BOIL