h 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 fine wheatmeal, 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 flour, 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.

CARROTS AND RICE.

1 breakfastcupful of rice, 6 medium-sized carrots, 2 oz. of butter, 1
tablespoonful of finely chopped Parsley, 1 tablespoonful of Allinson
fine wheatmeal, pepper and salt to taste. Boil the rice in 1 quart of
water until quite tender and dry; meanwhile slice the carrots and stew
them in 1 pint of water and 1 oz. of butter until quite tender,
thicken them with the meal, add seasoning and the parsley. Set the
rice in the form of a ring on a dish, pile the carrots in the centre,
sprinkle a few breadcrumbs over the whole, also the butter cut into
little bits, and bake the dish in a moderate oven for 20 minutes.

CAULIFLOWER AND POTATO PIE.

1 fair-sized boiled (cold) cauliflower, 1 lb. of cold boiled potatoes,
1 pint of milk, 3 eggs, 8 oz. of Allinson fine wheatmeal, 1-1/2 oz. of
butter, 4 oz. of grated cheese, pepper and salt to taste. Cut up the
cauliflower and potatoes, sprinkle half the cheese between the
vegetables, make a batter of the milk and eggs and meal, add seasoning
to it, place the vegetables in a pie-dish, pour the batter over them,
cut the butter into little bits and put them on the top of the pie,
sprinkle the rest of the cheese over all, and bake for 1 hour.

CAULIFLOWER PIE.

1 small cauliflower, 3/4 lb. of potatoes, 1/2 lb. of Allinson fine
wheatmeal, 3 eggs, 3/4 pint of milk, 1 oz. of butter, 1 saltspoonful
of nutmeg, pepper and salt. Parboil the cauliflower and potatoes, cut
the former into pieces and slice the potatoes; place both in a
pie-dish with the butter and seasoning; make a batter of the meal,
milk, and the eggs, well beaten; pour it over the vegetables, mix
well, and bake 1-1/2 hours.

CELERY A LA PARMESAN.

2 heads of celery, 1 pint of milk, 2 oz. of Parmesan, or any other
cooking cheese, 2 tablespoonfuls of breadcrumbs, 1 oz. of butter. Cut
the celery into pieces 3 inches long, stew