Cookery for busy lives and small incomes

bottom, and the carrot cut into dice Cook gently for two hours, then add the potatoes and turnip also cut into dice, and continue to cook until tender ; season with pepper and salt. A little celery is an improvement to this dish. Add more water, if necessary', while the beans are cooking. Baked Haricot Beans Ingredients.— 2 pints of haricot beans, 4 tablespoonfuls of tapioca, 3 large onions, a few sage leaves, pepper and salt. Method. — Soak the beans over night and the tapioca for an hour, then put them into a jar, add two quarts of water, the onions sliced and fried, the sage leaves dried and powdered, and pepper and salt. Cover the jar and put in a slow oven for four hours, or until the beans are tender. Then turn them into a pie dish, cover thickly with raspings, and bake in a quick oven. Lentil Stew Ingredients. — 3 large onions, a few leeks, 3 carrots, 3 turnips, half a head of celery 2 IPs. of potatoes, IJ pint of water, ^ pint of lentils, a little powdered thyme, pepper and salt. Method. — Prepare and slice the vegetables and well wash the lentils, put them all into a stewingjar or saucepan with the water, pepper and salt, and stew gently for one hour and a half ; then add the potatoes, and continue cooking until they are tender. Add more water, if ■ ecessary. A little celery greatly improves the flavour of this dish. Peas can be cooked in the same way. Potato Pie Ingredients. — 3 lbs. of potatoes, 3 onions, 2 ozs. of dripping, 1 oz. of tapioca, pepper and salt, pastry. Method. — Peel and slice the onions from top to bottom, chop them and cut up the potatoes. Place the onions, potatoes, and tapioca in a pie dish, mix them well together, put in the dripping and season with pepper and salt. A few sage leaves or celery, tomatoes or mushrooms, may be added if liked. Pour in one pint and a half of water and cover with a pie crust. Bake in a moderately quick oven for about one hour and a half. A little pork, bacon, or other meat may be put in this pie, but it is very good without. Potato Omelet Ingredients. — 6 boiled potatoes, 1 oz. of butter or dripping, pepper and salt to taste, a dessertspoonful of finely chopped parsley, a little milk. Method. — Mash the potatoes with the other ingredients but do not use too much milk (if the potatoes are cold, the butter or dripping and milk should be made hot before they are added to them). Melt a little dripping in a well-seasoned frying-pan. Spread the potato over, and when brown and hot double it. Stewed Macaroni Ingredients. — ^ lb. of macaroni, 3 large onions, 2 ozs. of dripping, pepper and salt to taste. Method. — Break the macaroni in small pieces, put them into a stewing-jar or saucepan with the onions peeled and sliced from the top to the bottom, add the dripping, cover well with water season with pepper and salt, and cook for an hour, adding more water if necessary. Vegetable Marrow Stew Ingredients. — 1 large marrow, 2 lbs. of potatoes, 3 onions, a little sage, pepper and salt. Method. — Peel and slice the marrow, potatoes, and onions, put them into a stewing-jar with the sage, pepper and salt, pour in a cup of water and cook in a slow oven for two hours, or until the vegetables are cooked. If no jar is at hand, use a saucepan. Mushroom Pie