aving 1/2 inch of potato wall all round. Mash the scooped out potato
well up with the cheese, add the egg, butter, and seasoning, also a
little milk if necessary; fill the potatoes, tie them together, brush
over with a little oiled butter, and bake them 10 to 15 minutes. Serve
with vegetables and white sauce.

POTATOES (STUFFED) (4).

6 large boiled potatoes, 1 large English onion, 1/2 oz. of butter, 1
egg well beaten, pepper and salt to taste. Halve the potatoes as
before, scoop out most of the soft part and mash it up. Mince the
onion very finely and fry it a nice brown with the best part of the
butter, mix all up together, adding the egg and seasoning, fill the
potato skins, tie the halves together, brush them over with the rest
of the butter (oiled), and put them in the oven until well heated
through. Serve with vegetables and brown sauce.

POTATOES (TOASTED).

Cut cold boiled potatoes into slices, brush them over with oiled
butter, place them on a gridiron (if not handy, in a wire salad
basket), and put it over a clear fire. Brown the slices on both sides.

SAUCES

Flesh-eaters have the gravy of meat to eat with their vegetables, and
when they give up the use of flesh they are often at a loss for a good
substitute. Sauces may be useful in more ways than one. When not too
highly spiced or seasoned they help to prevent thirst, as they supply
the system with fluid, and when made with the liquor in which
vegetables have been boiled they retain many valuable salts which
would otherwise have been lost. When foods are eaten in a natural
condition no sauces are required, but when food is changed by cooking
many persons require it to be made more appetising, as it is called.
The use of sauces is thus seen to be an aid to help down plain and
wholesome food, and being fluid they cause the food to be more
thoroughly broken up and made into a porridgy mass before it is
swallowed. From a health point of view artificial sauces are not good,
but if made as I direct very little harm will result.

Brown Gravy, Fried Onion Sauce, or Herb Gravy must be used with great
caution, or not at all by those who are troubled with heartburn,
acidity, biliousness, or skin eruptions of any kind.

The water in which vegetables (except cabbage or potatoes) have been
boiled is better for making sauces than ordinary water.

APPLE SAUCE.

1 lb. of apples, 1 gill of water, 1-1/2 oz. of sugar (or more,
according to taste), 1/2