is brown.

VEGETABLE PIE (2).

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
take