II._

CLEAR CELERY SOUP.

1 large head of celery or 2 small ones, 1 large Spanish onion, 2 oz.
of butter, pepper and salt to taste, and 1 blade of mace. Chop the
onion and fry it brown in the butter (or vege-butter) in the saucepan
in which the soup is to be made. When brown, add 4 pints of water, the
celery washed and cut into pieces, the mace, the pepper and salt. Let
all cook until the celery is quite soft, then drain the liquid from
the vegetables. Return it to the saucepan, boil the soup up, and add 1
oz. of vermicelli, sago, or Italian paste; let the soup cook until
this is quite soft, and serve with sippets of Allinson wholemeal
toast.

BUTTER BEANS WITH PARSLEY SAUCE.

Pick the beans, wash them and steep them over night in boiling water,
just covering them. Allow 2 or 3 oz. of beans for each person. In the
morning let them cook gently in the water they are steeped in, with
the addition of a little butter, until quite soft, which will be in
about 2 hours. The beans should be cooked in only enough water to keep
them from burning; therefore, when it boils away, add only just
sufficient for absorption. The sauce is made thus: 1 pint of milk, 1
tablespoonful of Allinson wholemeal, a handful of finely chopped
parsley, the juice of 1/2 a lemon, pepper and salt to taste. Boil the
milk and thicken it with the meal, which should first be smoothed with
a little cold milk, then last of all add the lemon juice, the
seasoning, and the parsley. This dish should be eaten with potatoes
and green vegetables.

GROUND RICE PUDDING.

1 quart of milk, 6 oz. of ground rice, 1 egg, and any kind of jam.
Boil the milk, stir into it the ground rice previously smoothed with
some of the cold milk. Let the mixture gook gently for 5 minutes, stir
frequently, draw the saucepan to the side, and when it has ceased to
boil add the egg well whipped, and mix well. Pour half of the mixture
into a pie-dish, spread a layer of jam over it, then pour the rest of
the pudding mixture over the jam, and let it brown lightly in the
oven.

_MENU III._

CARROT SOUP.

4 good-sized carrots, 1 small head of celery, 1 fair sized onion, a
turnip, 3 oz. of Allinson breadcrumbs, 1-1/2 oz. of butter, 1 blade of
mace, pepper and salt to taste. Scrape and wash the vegetables, and
cut them up small; set them over the fire with 3 pints of water, the
butter, bread, and mace. Let all boil together until the vegetables
are quite tender, and then r