* 5 or 6 Large Potatoes—­1 1/2d. * * 2 oz.  Cheese—­1d. * * 1 spoonful of Milk * * 1 Egg * * Pepper and Salt—­1d. * * Total Cost—­31/2 d. * * Time—­Two Hours. * Scrub the potatoes and bake them in the oven.  Cut off the end, scoop out all the meal; grate up some dry pieces of cheese, beat it into the potatoes with the yolk of the egg, and some seasoning.  Whip the white till stiff and stir lightly in; fill the potatoes with this mixture.  Lay in a baking sheet and bake for about twenty minutes.  Garnish with parsley, and serve.

CAULIFLOWER FRITTERS

* Cold Cauliflower * * Frying Batter * * Hot Fat * * Total Cost—­1 1/2 d. * * Time—­5 Minutes. * Take any cold cauliflower that may be left, divide it into branches.  Make the frying batter by directions given.  Dip the pieces of cauliflower into it, and put into very hot fat.  Fry a good colour and pile high on a dish.  Garnish with fried parsley and serve very hot.

FRIED TOMATOES

* 1 doz.  Tomatoes—­4d. * * 1 gill Milk * * 1 oz.  Butter * * Pepper and Salt—­1 1/2d. * * Total Cost—­51/2 d. * * Time—­10 Minutes. * Slice up the tomatoes, mix a spoonful of flour with some pepper and salt; dip in the slices and fry quickly, pile on a dish.  Pour the milk into the pan in which they were fried, stir until it boils, and pour over.  Garnish with fried bread and serve hot.

CHAPTER XXI.

FIFTY RECIPES FOR SALADS AND SAUCES

CURRY SAUCE

* 1 Onion * * 1 Apple * * 1/2 oz.  Flour * * Lemon Juice * * Salt—­1d * * 1/2 oz.  Curry Powder * * 1 oz.  Butter or Dripping * * 1 pint Gravy—­1d * * Total Cost—­2d. * * Time—­Half an Hour. * Peel and chop up the apple and onion.  Put the butter or dripping into a saucepan, and when it is melted put in the apple and onion, and fry for a few minutes; sprinkle over the curry powder and the flour.  Pour over the gravy and stir until it boils.  Simmer for half an hour, then strain, flavour with lemon juice and salt, boil up, and it is ready.  If this sauce is for fish, use milk or fish stock instead of gravy.

MAITRE D’HOTEL SAUCE

* 1/2 pint Milk—­1d. * * 1 oz.  Butter—­1d. * * Lemon Juice * * 1/2 oz.  Flour * * 1 teaspoonful Parsley * * Pepper and Salt.—­1d. * * Total Cost—­3d. * * Time—­5 Minutes. * Put the butter into a small saucepan, and when it is melted stir in the flour, and mix smoothly; pour in the milk and stir until it boils.  Take the saucepan from the fire, add a few drops of lemon juice, a pinch of pepper and salt to taste, last of all the parsley.  It is then ready to serve.

ONION SAUCE