curry, 2 eggs,
pepper and salt to taste, some oil or butter for frying, and 1
teacupful of raspings. Boil the rice in 1 pint of water, adding the
butter and seasoning. When the rice is dry and tender mix in the
curry, beat up 1 egg, and bind the rice with that. Form into balls,
dip them in the other egg, well beaten, then into the raspings and
fry them a nice brown in oil or vege-butter.

CURRY SAVOURY.

1 breakfastcupful of rice, 1 ditto of Egyptian lentils, 1 lb. of
tomatoes, 1 dessertspoonful of curry, 2 eggs well beaten, 1 oz. of
butter, salt to taste. Boil the rice and lentils together until quite
tender, and let them cool a little. Slice the tomatoes into a
pie-dish, mix the curry, eggs, and salt with the rice and lentils, add
a little milk if necessary; spread the mixture over the tomatoes, with
the butter in bits over the top, and bake the savoury from 1/2 to 1
hour.

FAVOURITE PIE.

3 oz. of macaroni, 2 breakfastcupfuls of Allinson breadcrumbs, 2
onions, chopped very fine, 2 breakfastcupfuls of tinned tomatoes, 3
eggs, well beaten, 3 oz. of butter, 1 dessertspoonful of curry, salt
to taste. Boil the macaroni until tender, and cut it up into pieces 1
inch long; fry the onion brown in the butter, mix the breadcrumbs with
the tomatoes, add the eggs, curry, onion and salt, and mix all this
with the macaroni; turn the mixture into a pie-dish, and bake the pie
for 1 hour.

FORCEMEAT BALLS.

2 oz. of breadcrumbs, 6 oz. of boiled and grated potatoes, 1 gill of
milk, 2 eggs, some Allinson fine wheatmeal 1/4 teaspoonful of nutmeg,
3 finely chopped onions, 2 handfuls of spinach, 1 handful of parsley,
1 ditto of lettuce, all chopped fine. Soak the breadcrumbs in the
milk, add the potatoes, eggs well beaten, all the vegetables and
seasoning; mix sufficient of the wheatmeal with the rest to make the
mixture into a fairly firm paste, form this into balls, drop these in
boiling clear soup or water (according to requirements), and boil them
for 5 to 10 minutes.

HAGGIS.

2 oz. of wheatmeal, 1 oz. of rolled oatmeal, 1 egg, 1/2 oz. of oiled
butter, 1/2 lb. small sago, 3 eggs, 1 large Spanish onion, 1
dessertspoonful of mixed powdered herbs, 1 oz. of butter, pepper and
salt to taste, and a little milk if needed. Swell the sago over the
fire with as much water as it will absorb; when quite soft put into it
the butter to melt, and, when melted, mix in the oatmeal and
wheatmeal. Grate the onion, and whip up the e