gallon of properly salted water until they are tender; drain them through a colander and return them to the saucepan ; put in one tablespoonful of finely-chopped parsley and two ounces of butter; shake these over the gas until the butter is properly melted, and serve on a hot dish. Celery with Cheese. — This is a very good and ap¬ petising dish to be eaten by itself. Take some young and tender sticks of celery, cut them into suitable lengths and wash them thoroughly. Then cook the celery in salt water until it is quite tender, and when done strain it well so as to leave the sticks as dry as possible. Put the sticks of celery into a dish, arranging in layers and sprinkling each layer with grated cheese, white pepper, and salt. Add also several pieces of fresh butter✪ Celery with Cheese. Put the dish into the oven and cook the celery until it becomes a golden brown, and serve hot. Those who are sometimes troubled to think of something new and appetising for dinner will find this dish very useful and acceptable. The Lentil. — Since the days of Esau (who sold his birthright for a plate of lentils), up to our own da^s, this vegetable has never lost its character. 1 he simple lentil has been sold over and over again in powder form under various names by advertise! s at varying prices at 2s. 6d. to 3s* a lb., instead of 4^* It is its wonderful nutritive qualities that has lent itself to charlatanism. The lentil stands highest among all vegetables in its nutritive properties, as may be seen by the following analysis Azote . 25 parts. Fats 3 5 > Starch and sugar - - - 56 >> Cellulose - - ~ - 2 ,, Mineral salts - - - 2 »» Water - - - - - 12 ,, 100 parts. GAS COOKERY BOOK. 13 1 Thus the lentil is proved to be the most rich in azote, and as azote is the repairer of the muscular tissue, the lentil stands foremost amongst all vege¬ tables as a muscle-forming food. Pease Pudding. — Take a pint of split peas and allow them to remain in water all night. Put them loosely in a cloth, to allow them to swell ; boil for four hours, or until tender; rub them through a colander; add to the pulp a lump of butter and some salt✪ Pease Pudding, with one bind the mixture with. After being well mixed, put them into the cloth again, tie tightly, and boil for half an hour. This is usually eaten with boiled pork or beef. Venetian Marrow. — Take two or three scalded mushrooms, the crumb of a roll soaked in milk, two ounces of grated cheese, a dessertspoonful of chopped parsley, one onion, pepper and salt to taste, and well pound in a mortar. Take four small marrows, peel and cut them in half across, scoop out the insides with the back of a spoon. Take the ingredients from the mortar and well mix them with two beaten eggs. Put the mixture into the marrow, and the marrow in a cloth, or tie it so that the mixture does not escape. Place in a steame'r, and steam gently on the simmering burner. Place the marrow on a very hot dish, pour the sauce over it, and serve. ✪ Venetian Marrow

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gallon of properly salted water until they are tender; drain them through a colander and return them to the saucepan ; put in one tablespoonful of finely-chopped parsley and two ounces of butter; shake these over the gas until the butter is properly melted, and serve on a hot dish. Celery with Cheese. — This is a very good and ap¬ petising dish to be eaten by itself. Take some young and tender sticks of celery, cut them into suitable lengths and wash them thoroughly. Then cook the celery in salt water until it is quite tender, and when done strain it well so as to leave the sticks as dry as possible. Put the sticks of celery into a dish, arranging in layers and sprinkling each layer with grated cheese, white pepper, and salt. Add also several pieces of fresh butter. Put the dish into the oven and cook the celery until it becomes a golden brown, and serve hot. Those who are sometimes troubled to think of something new and appetising for dinner will find this dish very useful and acceptable. The Lentil. — Since the days of Esau (who sold his birthright for a plate of lentils), up to our own da^s, this vegetable has never lost its character. 1 he simple lentil has been sold over and over again in powder form under various names by advertise! s at varying prices at 2s. 6d. to 3s* a lb., instead of 4^* It is its wonderful nutritive qualities that has lent itself to charlatanism. The lentil stands highest among all vegetables in its nutritive properties, as may be seen by the following analysis Azote . 25 parts. Fats 3 5 > Starch and sugar - - - 56 >> Cellulose - - ~ - 2 ,, Mineral salts - - - 2 »» Water - - - - - 12 ,, 100 parts. GAS COOKERY BOOK. 13 1 Thus the lentil is proved to be the most rich in azote, and as azote is the repairer of the muscular tissue, the lentil stands foremost amongst all vege¬ tables as a muscle-forming food. Pease Pudding. — Take a pint of split peas and allow them to remain in water all night. Put them loosely in a cloth, to allow them to swell ; boil for four hours, or until tender; rub them through a colander; add to the pulp a lump of butter and some salt, with one bind the mixture with. After being well mixed, put them into the cloth again, tie tightly, and boil for half an hour. This is usually eaten with boiled pork or beef. Venetian Marrow. — Take two or three scalded mushrooms, the crumb of a roll soaked in milk, two ounces of grated cheese, a dessertspoonful of chopped parsley, one onion, pepper and salt to taste, and well pound in a mortar. Take four small marrows, peel and cut them in half across, scoop out the insides with the back of a spoon. Take the ingredients from the mortar and well mix them with two beaten eggs. Put the mixture into the marrow, and the marrow in a cloth, or tie it so that the mixture does not escape. Place in a steame'r, and steam gently on the simmering burner. Place the marrow on a very hot dish, pour the sauce over it, and serve.

The household gas cookery book