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

well together; butter a mould. Fill in the mixture, cover with the lid or tie a cloth over it, and steam for 2 hours. Turn out, and serve with brown sauce. VEGETABLE PIE (1). 1/2 lb. each of tomatoes, turnips, carrots, potatoes, 1 tablespoonful of sago, 1 teaspoonful of mixed herbs, 3 hard-boiled eggs, 2 oz. of butter, and pepper and salt to taste. Prepare the vegetables, scald and skin the tomatoes, cut them in pieces not bigger than a walnut, stew them in the butter and 1 pint of water until nearly tender, add the pepper and salt and the mixed herbs. When cooked, pour the vegetables into a pie-dish, sprinkle in the sago, add water to make gravy if necessary. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables, cover with a crust, and bake until it is brown. VEGETABLE PIE (2). 1/2 lb. each of carrots, turnips, onions, potatoes, 1 small cauliflower, 2 good sized tomatoes or a cupful of tinned ones, 2 hard-boiled eggs, 1 teaspoonful of mixed herbs, 1 oz. of butter, 1 dessertspoonful of sago, pepper and salt to taste. Wash and prepare the vegetables, cut them into pieces the size of nuts; if fresh tomatoes are used, scald and skin them. Let all the vegetables stew gently with the butter and 1 pint of water until they are nearly tender; add the herbs, and seasoning; pour the whole into a pie-dish, sprinkling the sago between the vegetables; add water if more is required for the pie to have sufficient gravy; cut up the eggs in quarters, place the pieces on the top of the vegetables, and cover all with a crust. These vegetable pies can be varied according to the vegetables in season; cooked haricot or kidney beans, lentils, green peas, French beans may be used, and vermicelli or tapioca substituted for the sago. VEGETABLE STEW. Fry 2 Spanish onions in 2 oz. of butter, then add 3 turnips, 2 carrots, a little white celery, and 1 pint of water. Allow all to stew for 2 hours,