Peel the mushrooms, and if rather large, cut them in pieces ; add about the same quantity of potatoes, pared and sliced ; put them in a pie-dish with the butter and a little Avater ; season with pepper and salt✪ Forcemeat Pie ; cover with paste, and bake it. Stew the parings and stalks of the mushrooms half an hour in water, then strain, and pour it into the pie, when baked. No. 76. — Onion Pie. Onions, apples, quarter of an ounce of dried sage, and two ounces of butter. Cut the onions in two, boil five minutes, and chop them small, adding the sage ; season with pepper and salt, and put them in a pie-dish, with the butter and a little water. Pi-epare the apples as for sauce, with a little sugar ; lay them over the onions, cover with paste✪ Onion Pie, and bake it. No. 77. — Potato Pie. Two pounds of potatoes, two ounces of onions (cut small), one ounce of butter, and half an ounce of tapioca. Pare and cut the potatoes ; season with pepper and salt ; put them in a pie-dish, adding the onion, tapioca, a few pieces of butter on the top, and half a pint of water✪ Potato Pie ; cover with paste, and bake it in a moderately hot oven. A little celery or powdered sage may be added. No. 78. — Potato Pie. One pound and a half of potatoes, six ounces of turnips, two ounces of onions, one ounce of celery, one ounce of tapioca, one ounce of butter, and thiee eggs. 84 VEGETARIAN COOKERT. Pare and cut tlie potatoes and turnips ; chop the white part of the celery and the onion ; season with pepper and salt, add- ing the tapioca (previously steeped ten minutes in quarter of a pint of cold water) ; mix all well together, adding quarter of a pint more water, and the butter cut in small pieces ; cover it with a moderately thick paste, and bake in a rather quick oven. This may be served with thin brown sauce, poured upon two or three boiled eggs, cut small, in a sauce tureen ; or the eggs may be cut in small pieces and put in the pie. No. 79. — Savoury Pie. Twelve bread and parsley, or onion and sage fritters, half a pound of mushrooms, three eggs, two ounces of tapioca, and three ounces of butter. Cut the fritters in small pieces, also the eggs, previously boiled ten minutes ; steep the tapioca twenty-four horn’s in a pint of water, then boil it half an hour with the mushrooms, finely chopped, mix all together, adding the butter and season- ing, nearly fill the pie dish, cover with paste, and bake it. No. 80. — Raised Savoury Pies. Tlie same ingi-edients as in the preceding receipt, and paste made as follows : — One pound of flour, and half a pound of butter. Melt the butter in a tinned pan with three quarters of a pint of water ; add a little salt to the flour and the butter, skimmed from the top of the water, mixing it mth the flour, add- ing as much of the water only as will make it into a stiff paste ; keep the paste covered and warm near the fire till re- quired for use ; roll it, and give it the required form with a wooden mould, or the lower part of a small jar ; fill in the in- gredients ; cover with paste ; and bind the pie round mth paper before baking, or bake in small tins. The pies may be bi-ushed over with a little yolk of egg, just before they are set in the oven. VEGETARIAN COOKERY. 85 No. 81.— Turnip Pie. One pound and a half of turnips, four ounces of onions, and one ounce of butter. ✪ Turnip Pie

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Peel the mushrooms, and if rather large, cut them in pieces ; add about the same quantity of potatoes, pared and sliced ; put them in a pie-dish with the butter and a little Avater ; season with pepper and salt ; cover with paste, and bake it. Stew the parings and stalks of the mushrooms half an hour in water, then strain, and pour it into the pie, when baked. No. 76. — Onion Pie. Onions, apples, quarter of an ounce of dried sage, and two ounces of butter. Cut the onions in two, boil five minutes, and chop them small, adding the sage ; season with pepper and salt, and put them in a pie-dish, with the butter and a little water. Pi-epare the apples as for sauce, with a little sugar ; lay them over the onions, cover with paste, and bake it. No. 77. — Potato Pie. Two pounds of potatoes, two ounces of onions (cut small), one ounce of butter, and half an ounce of tapioca. Pare and cut the potatoes ; season with pepper and salt ; put them in a pie-dish, adding the onion, tapioca, a few pieces of butter on the top, and half a pint of water ; cover with paste, and bake it in a moderately hot oven. A little celery or powdered sage may be added. No. 78. — Potato Pie. One pound and a half of potatoes, six ounces of turnips, two ounces of onions, one ounce of celery, one ounce of tapioca, one ounce of butter, and thiee eggs. 84 VEGETARIAN COOKERT. Pare and cut tlie potatoes and turnips ; chop the white part of the celery and the onion ; season with pepper and salt, add- ing the tapioca (previously steeped ten minutes in quarter of a pint of cold water) ; mix all well together, adding quarter of a pint more water, and the butter cut in small pieces ; cover it with a moderately thick paste, and bake in a rather quick oven. This may be served with thin brown sauce, poured upon two or three boiled eggs, cut small, in a sauce tureen ; or the eggs may be cut in small pieces and put in the pie. No. 79. — Savoury Pie. Twelve bread and parsley, or onion and sage fritters, half a pound of mushrooms, three eggs, two ounces of tapioca, and three ounces of butter. Cut the fritters in small pieces, also the eggs, previously boiled ten minutes ; steep the tapioca twenty-four horn’s in a pint of water, then boil it half an hour with the mushrooms, finely chopped, mix all together, adding the butter and season- ing, nearly fill the pie dish, cover with paste, and bake it. No. 80. — Raised Savoury Pies. Tlie same ingi-edients as in the preceding receipt, and paste made as follows : — One pound of flour, and half a pound of butter. Melt the butter in a tinned pan with three quarters of a pint of water ; add a little salt to the flour and the butter, skimmed from the top of the water, mixing it mth the flour, add- ing as much of the water only as will make it into a stiff paste ; keep the paste covered and warm near the fire till re- quired for use ; roll it, and give it the required form with a wooden mould, or the lower part of a small jar ; fill in the in- gredients ; cover with paste ; and bind the pie round mth paper before baking, or bake in small tins. The pies may be bi-ushed over with a little yolk of egg, just before they are set in the oven. VEGETARIAN COOKERY. 85 No. 81.— Turnip Pie. One pound and a half of turnips, four ounces of onions, and one ounce of butter.

Vegetarian cookery