Parboil some potatoes, slice them, put them in a pie dish thus--a layer of potatoes, then sliced onions and tomatoes, a few cloves, pepper and salt, and a spoonful of water, and so on till the dish is full. Cover with a light crust, and bake a golden brown, ornament with a frill round the dish, and serve. 7. Mixed Vegetable Pie. Parboil some potatoes, carrots, turnips, some green cabbage, cauliflower. Cut the former into nice slices, the cauliflower into nice bunches, so, too, the cabbage. Now put them in a pie dish thus--a layer of the vegetable mixture, then some sliced onions and tomatoes and a few cloves and a spoonful of water, pepper and salt to taste; fill up the dish thus. Cover with a nice light crust and bake a golden brown; ornament as before. 8. Stewed Onions White. Parboil some onions (Spanish), put them aside. Have ready some white butter sauce, as recipe No. 1, and put your onions into it, and finish cooking them in the sauce. Serve with a sprinkling of pepper and salt over them. 9. Stewed Onions Brown. Parboil some onions as before. Have ready a good brown sauce, as recipe No. 14, put your onions in, and let them finish cooking in the sauce. If liked, a sprinkling of chopped parsley may be put over the onions before serving. 10. Farced Cucumbers Stewed. Parboil some small cucumbers, scoop out the inside with care, taking care the outsides are not injured. Stuff these with a lentil farce, as recipe No. 1 for lentil moulds. Have ready some good brown sauce as recipe No. 14, and finish cooking your cucumbers in it. Dish neatly, and pour the sauce round. 11. Cucumbers on Toast. Boil some cucumbers (small ones) till tender. Lay them neatly on pieces of toast, pour over them a white butter sauce, as recipe No. 1. Sprinkle over with pepper and salt, and serve hot. 12. Stewed Vegetable Marrow. Get some small marrows, peel them, scoop out the inside carefully, stuff them with a farce thus--boil some onions, mash them with a fork. Add one cup of fine bread crumbs, some chopped sage to taste, two ounces of butter, pepper and salt. Mix well, and stuff the marrows. Now steam the marrows till nearly done. Have ready some good brown sauce, as recipe No. 14, finish cooking your marrows in that. Dish neatly, and pour the sauce round them. A separate boat of apple sauce to eat with them is liked by some. 13. Marrows on Toast. Peel and cut into quarters some nice young marrows. Put the pieces into a jar with some butter, pepper and salt. Cover the jar close, and put it into the oven. Let the marrows cook in their own steam. When done place them on nicely cut pieces of buttered toast; sprinkle over them pepper and salt. These are really delicious. 14. Stewed Cabbage Stalks.