Tried favourites cookery book

1 oz. each of Carrot, Turnip, Celery, Cauliflower, and Mushrooms (or any other Vegetable in season, such as Vegetable Marrow, Cucumber, Spinach, or Beetroot), 2 tablespoonfuls Salad Oil, 1 gill Water, 1 dessertspoonful finely chopped Parsley, 1 Shallot, finely chopped; i tablespoonful Tapioca, steeped in 1 gill cold Water, Pepper and Salt. Cut vegetables in small pieces ; peel and slice mushrooms. Put in pan with salad oil and water. Put on lid, and stew slowly 10 minutes. Put in pie-dish with parsley and shallot, pepper and salt, and pour over the tapioca, which has now become quite soft, and absorbed all the water. Allov to get cold, and then cover pie with plain or rough puff pastry. Make 3 slits in top of pie, to allow steam to escape. Decorate, and brush over with beaten egg. Bake in good oven 1 hour. Place 2 sprigs of parsley on pie, and serve. Savoury Pie. Pare several potatoes and slice 2 or 3 onions ; place these in a buttered pie-dish in layersi, with a little well-steeped tapioca, pepper, salt, and powdered sage upon each, also mushroom powder or fresh mushrooms. Slices of cold omelet may be inserted. Cover with a plain crust, and keep the bottom of the pie supplied with hot water while baking. Savoury Pudding. 1 breakfastcupful Bread Crumbs, 2 Eggs, 1 middle-sized Onion boiled and shred fine, 1 teaspoonful Parsley shred fine, a little Butter, and sufficient Milk or Cream to make a light mixture, a little Pepper and Salt. (Must be seasoned well.) Beat the eggs, then mix all well together. Butter some cups, into which pour the mixture, only half filling them, and bake in the oven for about 20 or 30 minutes. Serve with broavn, sauce. Savoury Shape. Moisten ½ lb. brown bread crumbs with 1 breakfastcupful boiling milk, ½ lb. blanched celery cut down and well washed, 4 eggs well beaten, ½ dozen best French plums stoned and cut finely, 2 oz. melted butter, a pinch of salt, and a dust of nutmeg. Mix all ingredients thoroughly, and pour into a buttered mould. Steam in boiling water for 4 hours. Turn out on ashet, garnish with sprigs of parsley, and serve with white vegetable sauce. Hunt Stew. ½ lb. of Haricot Beans, 1 large Spanish Onion, 4 Potatoes, cut in square pieces, 1 Carrot and 1 Turnip (both cut like the potatoes), 1 small blade of Garlic, a little Sage, and 1 quart of Water. Soak the beans in cold water a few hours, then put them in saucepan with water to cover them, and place on the fire. Add the vegetables, with a teaspoonful of salt and a bit of soda the size of a small pea. Boil gently till tender, and thicken with a batter of cornflour. Season with pepper and a little ketchup. stewed Barley, with Tomatoes. Soak \ lb. barley 2 hours in 1 quart of 'water. Boil 2 hours. Season with salt and Cayenne pepper. Add either 1 lb. fresh tomatoes or i tin of American tomatoes. Simmer gently for 10 minutes. Vegetable Cutlets. 1 tablespoon chopped parsley, 1 tablespoon onion, 1 tablespoon beetroot cooked and cut small, a little salt and Pepper, ½ lb. wheaten bread crumbs, 2 hard-boiled eggs, and a spoonful of butter ; mix well together, and moisten with 2 eggs beaten ; shape into cutlets, and fry. Vegetable Hash. 1 quart potatoes. 1 Carrot, 1 Small Beet. 1 White Turnip, a stick Celery, and a few Onions, Nut Butter. .