ggs; mix all the
ingredients together, not forgetting the herbs and seasoning. The
whole should be a thick porridgy mass; if too dry add a little milk.
Butter a pudding basin, pour into it the mixture, place a piece of
buttered paper over it, tie a pudding cloth over the basin, and steam
the haggis for 3 hours.

HERB PIE.

1 handful of parsley, 1 handful of spinach, and 1 of mustard and
cress, 2 lettuce hearts sliced fine, 2 small onions, and a little
butter, 3 eggs, 1 pint of milk, and 1/2 lb. of Allinson fine
wheatmeal. Chop all the vegetables up finely, and mix them with a
batter made of the milk, meal, and eggs; season it with pepper and
salt; mix well; pour the mixture into a buttered pie-dish, place bits
of butter over the top, and bake it for 1-1/2 hours.

HOT-POT.

2 lbs. of potatoes, 3/4 lb. of onions, 1 breakfastcupful of tinned
tomatoes, or 1/2 lb. of sliced fresh ones, 1 teaspoonful of thyme,
1-1/2 oz. butter, pepper and salt to taste. Those who do not like
tomatoes can leave them out, and the dish will still be very savoury.
The potatoes should be peeled, washed, and cut into thin slices, and
the onions peeled and cut into thin slices. Arrange the vegetables and
tomatoes in layers; dust a little pepper and salt between the layers,
and finish with a layer of potatoes. Cut the butter into little bits,
place them on the top of the potatoes, fill the dish with hot water,
and bake the hot-pot for 2 hours or more in a hot oven. Add a little
more hot water if necessary while baking to make up for what is lost
in the cooking.

LEEK PIE.

1 bunch of leeks, 1 lb. of potatoes, 1/2 teaspoonful of herbs, a
little nutmeg, 1 pint of milk, pepper and salt to taste, 8 oz. of
Allinson fine wheatmeal, 3 eggs, 1 oz. of butter. Cut up into dice the
potatoes and leeks, parboil them in 1 pint of water, adding the herbs,
butter, and seasoning; place the vegetables in a pie-dish, make a
batter with the milk, eggs, and meal, pour it over the vegetables, mix
all well, and bake the pie 1-1/2 to 2 hours in a moderate oven.

LENTIL PIE.

1/2 lb. of lentils, 1 lb. of potatoes, 1 lb. of tomatoes, 1 Spanish
onion, 1 heaped-up teaspoonful of herbs, 3 hard-boiled eggs, 1-1/2 oz.
of butter, pepper and salt to taste. Have the lentils cooked
beforehand. Peel, wash, and cut into dice the potatoes and onion, and
fry them in the butter until nearly soft. Scald and slice the
tomatoes, and mix the fried vegetables, lentils, tomat