ingredients together and little more than half fill the marrow with mixture. Place in stewpan and cover with water and simmer gently till quite tender. If more water is required use boiling water. Same mixture is soiiTCtimes rolled in large vine leaves and stewed. Miss M'Millan, North Berwick. MEAT SHAPE WITH VEGETABLES. 6 ozs. of beef cooked and pounded. ^ pint of brown .sauce. J oz. Cox’s gelatine. I teaspoonful of made mustard. 1 dessertspoonful of ketchup. 2 or 3 mixed vinegar.s. I teacupful of cut vegetables (cooked). I teacupful of cut aspic or calf- foot jelly. Soak gelatine in cold water for 5 minutes. Strain and melt it in the sauce or stock. Mix meat, ketchup, mustard and vinegar together in a basin, then stir in the hot sauce and gelatine, mixing with a wooden spoon. Pour all into a wetted mould. Let stand till quite set. Turn out and make a border round it of the vegetables and jelly mixed together, or decorate in any other way. P. Q. R. DELICIOUS DISHES for DELICATE DIGESTIONS DELIGHTFULLY DEVISED By the Aid of — Yorkshire Relish SOLD IN BOTTLES AT 6d., Is., and 2s. each SOLE MAKERS Goodall, Backhouse & Co. I. E E O S Send Id. stamo for Cookery Book, doth bound, 104 pages 51 SALADS AND VEGETABLES. BEETROOT SERVED HOT. {By Hnd permission of Brown <L- Polsoti, Paisley). Although beetroot is usually taken cold with vinegar, it is a very pleasant vegetable eaten hot. Boil it till soft in the usual way, taking care not to crack the skin, and serve covered with white or onion sauce. BOILED ARTICHOKES. {By kind permission of Brown <0 Poison, Paisley). ^ lb. of Jeru.salem artichokes. A few drops of fresh lemon Lemon sauce. juice or a little vinegar. Wash the artichokes thoroughly and peel them. Put them on in cold water with the lemon juice or vinegar and enough salt to taste the water, and boil till they are tender, about f of an hour. When boiling, prepare lemon sauce. When tender pour off the water, leaving the artichokes quite dry and free from moisture. Lay on a hot vegetable dish and serve with lemon sauce poured over. BOILED CAULIFLOWER (Au Gratin). Trim the cauliflower, cut it flat at the bottom so that it may stand on the stem, score it across, then steep it in a basin of salt water head down for ^ an hour. Put into a pot of boiling water head down and let it boil rapidly until tender, about I of an hour. Keep the lid off, and put a pinch of baking soda in to keep the leaves green. .Sanee— i 07.. butter✪ Meat Pie. ^ (77,. flour. A hre.Tkfast cup of iiiilk. A 07.. grated cheese. A little salt and pepper. Mix butter and flour over heat, add milk and boil till .smooth. Take from fire and add grated cheese and .seasonings. Pour over the cauliflower. Sprinkle a little grated chee.se over it and put it in the oven to brown on tlie top, a minute tlrjes it. Parmesan clieese is best. T he cheese may be omitted. K. M. 52 CABBAGE SALAD. 3 eggs. 3 tablespoonfuls of butter. I teaspoonful of salt. I teaspoonful of pepper. I teaspoonful of mustard. 3 tablespoonfuls of sugar. 6 tablespoonfuls of sweet milk. I cupful of vinegar✪ Cabbage Salad. Beat eggs thoroughly, stir all together and cook in double boiler. When cold add very finely chopped raw cabbage. Mrs Wm. Jack, Barre, Vt., America. CARROTS AND GREEN PEAS. 8 good sound carrots. 2 lbs. green peas (bottled or fresh). I dessertspoonful finely minced parsley. ✪ Carrots and Green Peas

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ingredients together and little more than half fill the marrow with mixture. Place in stewpan and cover with water and simmer gently till quite tender. If more water is required use boiling water. Same mixture is soiiTCtimes rolled in large vine leaves and stewed. Miss M'Millan, North Berwick. MEAT SHAPE WITH VEGETABLES. 6 ozs. of beef cooked and pounded. ^ pint of brown .sauce. J oz. Cox’s gelatine. I teaspoonful of made mustard. 1 dessertspoonful of ketchup. 2 or 3 mixed vinegar.s. I teacupful of cut vegetables (cooked). I teacupful of cut aspic or calf- foot jelly. Soak gelatine in cold water for 5 minutes. Strain and melt it in the sauce or stock. Mix meat, ketchup, mustard and vinegar together in a basin, then stir in the hot sauce and gelatine, mixing with a wooden spoon. Pour all into a wetted mould. Let stand till quite set. Turn out and make a border round it of the vegetables and jelly mixed together, or decorate in any other way. P. Q. R. DELICIOUS DISHES for DELICATE DIGESTIONS DELIGHTFULLY DEVISED By the Aid of — Yorkshire Relish SOLD IN BOTTLES AT 6d., Is., and 2s. each SOLE MAKERS Goodall, Backhouse & Co. I. E E O S Send Id. stamo for Cookery Book, doth bound, 104 pages 51 SALADS AND VEGETABLES. BEETROOT SERVED HOT. {By Hnd permission of Brown <L- Polsoti, Paisley). Although beetroot is usually taken cold with vinegar, it is a very pleasant vegetable eaten hot. Boil it till soft in the usual way, taking care not to crack the skin, and serve covered with white or onion sauce. BOILED ARTICHOKES. {By kind permission of Brown <0 Poison, Paisley). ^ lb. of Jeru.salem artichokes. A few drops of fresh lemon Lemon sauce. juice or a little vinegar. Wash the artichokes thoroughly and peel them. Put them on in cold water with the lemon juice or vinegar and enough salt to taste the water, and boil till they are tender, about f of an hour. When boiling, prepare lemon sauce. When tender pour off the water, leaving the artichokes quite dry and free from moisture. Lay on a hot vegetable dish and serve with lemon sauce poured over. BOILED CAULIFLOWER (Au Gratin). Trim the cauliflower, cut it flat at the bottom so that it may stand on the stem, score it across, then steep it in a basin of salt water head down for ^ an hour. Put into a pot of boiling water head down and let it boil rapidly until tender, about I of an hour. Keep the lid off, and put a pinch of baking soda in to keep the leaves green. .Sanee— i 07.. butter. ^ (77,. flour. A hre.Tkfast cup of iiiilk. A 07.. grated cheese. A little salt and pepper. Mix butter and flour over heat, add milk and boil till .smooth. Take from fire and add grated cheese and .seasonings. Pour over the cauliflower. Sprinkle a little grated chee.se over it and put it in the oven to brown on tlie top, a minute tlrjes it. Parmesan clieese is best. T he cheese may be omitted. K. M. 52 CABBAGE SALAD. 3 eggs. 3 tablespoonfuls of butter. I teaspoonful of salt. I teaspoonful of pepper. I teaspoonful of mustard. 3 tablespoonfuls of sugar. 6 tablespoonfuls of sweet milk. I cupful of vinegar. Beat eggs thoroughly, stir all together and cook in double boiler. When cold add very finely chopped raw cabbage. Mrs Wm. Jack, Barre, Vt., America. CARROTS AND GREEN PEAS. 8 good sound carrots. 2 lbs. green peas (bottled or fresh). I dessertspoonful finely minced parsley.

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