Dr. Allinson's cookery book, comprising many valuable vegetarian recipes

all in a pie-dish, adding seasoning to taste. Add enough water for gravy, and sprinkle in the sago. Cover with short crust, and bake in a moderately hot oven. STEWED PRUNES AND GRATED COCOANUT. Stew some Californian plums in enough water to cover them well. If possible, they should be soaked over night. Grate some fresh cocoanut, after removing the brown outer skin, and serve separately. No. 10. ASPARAGUS SOUP. 1/2 dozen sticks of asparagus, 1/2 pint water, 1/4 pint milk, 1 level dessertspoonful of cornflour, 1/4 oz. of butter, pepper and salt to taste. Boil the asparagus in the water till tender, add the seasoning, and the cornflour smoothed in the milk, boil up and serve. MACARONI WITH CAPER SAUCE. 2 oz. macaroni, 1/4 pint white sauce (see "Sauces"); 1 teaspoonful capers chopped small, enough of the caper vinegar to taste. Boil the macaroni in 1/2 pint of water until tender. Make the white sauce, then add the capers and vinegar. Serve with vegetables. PRUNE BATTER. 8 or 10 well-cooked Californian plums, with a little of the juice, 2 oz. of fine wheatmeal, 1/2 oz. of butter, 1 gill of milk, and 1 egg. Make a batter of the milk, meal, and egg, oil the butter, and stir it in. Place the prunes in a little pie-dish, pour the batter over, and bake until a nice brown. No. 11. TOMATO SOUP. 1 teacupful of tinned tomatoes, or 6 oz. of fresh ones, 1 teaspoonful of cornflour, 1 small onion, pepper and salt to taste, and a little butter. Chop the onion up fine, and cook the tomatoes and onion in enough water to make 1/2 pint of soup. When cooked 15 minutes rub the vegetables through a sieve; return to the saucepan, boil up, thicken with the cornflour smoothed with a spoonful of water, and add a little piece of butter; serve with sippets of toast. BREAD STEAK. One slice of Wholemeal bread, a small finely chopped onion, a little milk, half an egg beaten up, pepper and salt, a little piece of butter. Dip the bread in milk,