Peel and cut the tomatoes up small, saving the juice; put together in a saucepan with the seasoning. Simmer twenty minutes, stirring till it is smooth, and last put in half a cup of bread-crumbs. Serve in a hot, covered dish. ASPARAGUS Untie the bunch, scrape the stalks clean, and put it in cold water for half an hour. Tie the bunch again, and cut enough off the white ends to make all the pieces of the same length. Stand them in boiling water in a saucepan, and cook gently for about twenty minutes. Lay on a dish, on squares of buttered toast. ONIONS Peel off the outside skin and cook them in boiling, salted water till they are tender; drain them, put them in a baking-dish, and pour over them a tablespoonful of melted butter, three shakes of pepper, and a sprinkling of salt, and put in the oven and brown a very little. Or, cover them with a cup of white sauce instead of the melted butter, and sprinkle with salt and pepper, but do not put in the oven. FRIED POTATOES Wash and peel sufficient potatoes, then chop them fine, and put them into cold water. Put some bacon dripping into an iron frying-pan, and when very hot turn the potatoes into it (previously dried by pressing in a clean cloth). Add salt and pepper. Cook until soft; then draw the pan to a hotter part of the stove and brown. Serve very hot. CARROT CROQUETTES Wash and scrape a sufficient number of carrots; stew them until very soft, drain and mash and season with salt, pepper, and butter; then bind together with the yolk of an egg. When cool enough to handle, shape into balls, dredge with brown bread-crumbs, and fry in deep fat till brown. Serve up with parsley. MACARONI 6 long pieces of macaroni. 1 cup of white sauce. ½ pound of cheese. Pepper and salt. Break up the macaroni into small pieces, and boil fifteen minutes in salted water, shaking the saucepan often. Pour off the water. Butter a dish, put in a layer of macaroni, a good sprinkle of salt, then a very little white sauce, and a layer of grated cheese, sprinkled over with a tiny dusting of pepper; only use a tiny bit. Then cover with a thin layer of white sauce, and so on till the dish is full, with the last layer of white sauce covered with an extra thick one of the cheese. Bake till brown. Margaret’s mother got this recipe in Paris, and she thought it a very nice one. After the soup, meat, and vegetables at dinner came the salad; for this Margaret almost always had lettuce, with French dressing, as mayonnaise seemed too heavy for dinner. Sometimes she had nice watercress; very occasionally she had celery with mayonnaise. SWEETS BLANCMANGE 1 pint of milk. 2 heaping tablespoonfuls of cornflour. 3 tablespoonfuls of sugar. Whites of three eggs. ½ teaspoonful of vanilla.