* 4 Carrots--1 1/2d. * * 1 oz. Butter * * 1 teaspoonful Parsley * * Pinch of Salt and Sugar--1d. * * Total Cost--21/2 d. * * Time--One Hour * Scrape the carrots and slice them up, put them into boiling water seasoned with salt and sugar, and boil for ten minutes. Strain off the water. Put the butter into a small saucepan, and when it is hot stir in the parsley and a few drops of lemon juice. Toss the carrots in this until they are thoroughly hot, then cover down and cook slowly till soft. Dish and pour over the butter in which they were cooked. PARSNIPS AND PARSLEY BUTTER * 4 or 5 Parsnips * * 1/2 oz. Flour * * 1 teaspoonful Parsley--2d. * * 1 oz. Butter * * 1 gill Milk * * Pepper and Salt--2d. * * Total Cost--4d. * * Time--One Hour * Scrape and cut up the parsnips (or cold ones will do). If raw, boil them in water seasoned with salt for three-quarters of an hour. Make the butter, flour, and milk into a sauce by directions given, and season nicely. Stir in the parsley, put in the parsnips, bring to the boil and simmer for ten minutes. Arrange them on a hot dish, pour the sauce over, and serve. PARSNIPS FRIED Cold boiled parsnips make a delicious breakfast dish if sliced up and fried either in bacon fat, dripping, or butter. Pile high on a dish and serve very hot. POTATO BALLS * 1 lb. Cold Boiled Potatoes * * Bread Crumbs--1d. * * 2 Eggs * * 1 oz. Butter * * Hot Fat--3d. * * Total Cost--4d. * * Time--5 Minutes. * Rub the potatoes through a sieve or mash them smoothly. Put the butter into a saucepan, and, when melted, season with pepper and salt; put in the potatoes and turn them about till hot through. Drop in the egg and mix into a paste, turn on to a plate to cool, and roll into balls. Beat up an egg and brush over the balls, cover well with crumbs, and fry in hot fat. The yolks of eggs will do for this dish if the whites are wanted for other purposes. HARICOT BEANS Soak the haricots over night, if possible; if not, at least for two or three hours. Put them on in plenty of cold water seasoned with salt and an onion, and boil them steadily for three hours. Strain the water off, put them into a vegetable dish, and pour over them some parsley butter sauce. Haricot beans are the most nutritious of all pulse foods, and are a particularly good food for people who work in the open air. They are very nice eaten alone or served with meat. They make an exceedingly delicious dish if boiled for two hours and then put into a nice brown gravy and simmered for about an hour. Serve in the gravy with roast mutton. POTATO AND TOMATO PIE