k
the vegetables for 20 minutes, adding the butter, pepper, and salt.
Rub through a sieve, return the soup to the saucepan, rub the fine
wheatmeal smooth with the milk, add this to the soup, allow it to
simmer for 5 minutes, and add the parsley before serving.

WHITE SOUP.

4 oz. of ground almonds, 1 pint of milk, 1 pint of water, 1 oz. of
vermicelli, 2 blades of mace, pepper and salt. Let the almonds and
mace simmer in the water and milk for 1/2 of an hour, remove the mace,
add pepper and salt to taste, and the vermicelli. Let the soup cook
gently until the vermicelli is soft, and serve.

BATTERS

These dishes take the place of omelets and frequently of pies, to both
of which they are in many particulars similar. The batter is used to
keep the ingredients together, and adds to their wholesomeness.

BATTER CELERY.

1 large head of celery, 1 pint of milk, 3 eggs, 6 oz. Allinson fine
wheatmeal, 2 oz. butter, 1 English onion, pepper and salt to taste.
Prepare the celery, cut it into small pieces, chop up the onion pretty
fine, and stew both gently in half the milk and the butter and
seasoning. Make a batter meanwhile with the rest of the milk, the eggs
and the wheatmeal. When the celery and onion are quite tender mix the
batter with them; grease a pie-dish, pour the mixture into it, and
bake the savoury for 1-1/2 hours. Eat with potatoes and tomato sauce.

BATTER POTATO.

1-1/2 lbs. of potatoes, two good-sized English onions, 1 pint of milk,
1/2 lb. of Allinson fine wheatmeal, 3 eggs, 2-1/2 oz. of butter,
pepper and salt to taste. Peel and wash the potatoes, and slice them
1/4 inch thick, then dry them on a cloth. Chop fine the onions. Put
the butter into the frying-pan, and let it get boiling hot, turn into
it the potatoes and onions, and fry them together, stirring frequently
until the vegetables begin to brown and get soft. Make a batter of the
milk, meal, and eggs, stir the fried potatoes and onions into it, and
season with pepper and salt. Grease a pie-dish, turn the mixture into
it, and bake the savoury for 1-1/2 hours. Serve with vegetables and
tomato sauce. This is a very tasty dish.

BATTER VEGETABLE.

1/2 lb. of turnips, 1/2 lb. of carrots, 1/2 lb. of potatoes, 1/2 lb.
of shelled green peas (if in season), 1/2 lb. of onions, 8 oz. of
Allinson fine wheatmeal, 1 pint of milk, 3 eggs, 2 oz. of butter,
pepper and salt. Cut the vegetables into small dice; fry them in the
butter until fair