1/2 small cauliflower, 1/2 pint milk and water, small piece of butter, 1 teaspoonful of fine wholemeal, pepper and salt to taste. Wash and cut up the cauliflower, cook till tender with the milk and water, add butter and seasoning; smooth the meal with a little water, thicken the soup with it, boil up for a minute and serve. WHOLEMEAL BATTER. 2 oz. wholemeal, 1 gill of milk, 1 egg, seasoning to taste. Make a batter of the ingredients, butter a flat tin or a small pie-dish, turn the batter into it, and bake it from 20 to 30 minutes. Eat with vegetables. BLANCMANGE. 1 even dessertspoonful of wheatmeal, 1 ditto cornflour, 1/4 pint milk, sugar and vanilla to taste. Smooth the meal and cornflour with a little of the milk, bring the rest to the boil, stir in the mixture, add flavouring, let it all simmer for 5 to 8 minutes, stirring all the time. Pour into a wetted mould, and turn out when cold. No. 2. ARTICHOKE SOUP. 1/4 lb. artichokes, 1/4 lb. potatoes, 3/4 pint milk and water (equal parts), 1/4 oz. butter, pepper and salt to taste. Peel, wash, and cut up small the vegetables, and cook them in the milk and water, until tender. Rub them through a sieve, return to saucepan, add butter and seasoning, boil up and serve. FLAGOLETS. 3 oz. of flagolets, 1/4 pint parsley sauce. Cook the flagolets till tender, season with pepper and salt, and serve with the sauce. Make it as follows; 1 gill of milk, 1 teaspoonful of cornflour, 1 teaspoonful of finely chopped parsley, pepper and salt, and a small bit of butter. Boil up the milk, thicken with the cornflour, previously smoothed with a spoonful of water; boil up, season, and mix with the parsley before serving. WHEATMEAL PUDDING. 2 oz. of fine wheatmeal, 1 egg, 1/2 gill of milk, 1 tablespoonful sultanas washed and picked, 1/2 oz. of oiled butter, a little grated lemon peel, sugar to taste. Beat up the egg and mix well all ingredients; butter a small pie-dish, and bake the pudding about 1/2 hour. No. 3. CARROT SOUP. 1 carrot, 1 potato, and 1 small onion cut up small, 1 pint of water, a little butter, and pepper and salt to taste. Cook the vegetables in the water till quite tender, rub them through a sieve, adding a little water if necessary; return to saucepan, add seasoning and butter, boil up and serve. LENTIL CAKES. 2 oz. of picked and washed Egyptian lentils, 1 small finely chopped and fried onion, 1 dessertspoonful of cold boiled vermicelli, 1 egg, some breadcrumbs, seasoning to taste. Stew the lentils with the onion in just enough water to cover them; when cooked, they should be a thick purée. Season to taste, add the vermicelli, and form into 1 or 2 cakes, dip in egg and breadcrumb, and fry in vege-butter, or butter. Serve with potatoes and green vegetables. TAPIOCA PUDDING.