Cook together a variety of tender spring vegetables--carrots, turnips, cabbage, pens, French beans, &c. First brown some onions with "Nuttene," add water with some vegetable extract--"Marmite" or "Carnos"--also some ketchup and seasoning. When boiling, add the carrots and turnips--not too small--then a fair-sized cabbage cut in four pieces, the peas shelled, or French beans cut lengthwise. The carrots and turnips should be cooking for some time before the cabbage, &c., is put in. See that there is plenty of liquid to cover, and put on the following paste:--Take four heaped tablespoonfuls self-raising flour, a piece of "Nuttene" or butter the size of a small egg. Rub in very lightly with the tips of the fingers, add pinch pepper and salt, and mix to a soft dough with a little water. Flour well and roll out lightly to not quite the size of round stewpan to leave room for swelling. Make a hole in centre, add quickly to contents of pan while fast stewing, keep lid very close, and cook for 3/4 of an hour. Serve very hot. Sea Pie may also be made with mushrooms stewed till tender, with teaspoonful "Extract" and tablespoonsful ketchup. Have plenty of liquid. NOTE.--The above is exceedingly good, very simple to prepare, and may be varied in innumerable ways. For those who prefer to dispense with chemical raising materials, I may say that the paste is very good made with ordinary flour, or with a mixture of wholemeal and flour. An egg _may_ be beaten and mixed in, but it rises very well without. The same paste can be put over any stew--German Lentil, Haricot Bean, &c.--great care being taken that there is plenty of liquid. Scotch Oatmeal Pudding. One lb. oatmeal, 1/4 lb. onions, 1/2 lb. vegetable suet or 1/4 lb. each of suet and pine kernels; pepper and salt. Run the pine kernels through nut-mill, and put with suet in frying-pan. When hot, add the onions finely chopped, and after these have cooked for a few minutes add the oatmeal, which should be crisp and not too fine. Cook all for some time, stirring constantly to prevent burning. Wring a pudding cloth out of boiling water, flour well, and put the oatmeal, &c., in, and tie up at each end in the form of a roll, leaving a little room to swell. Plunge in fast-boiling water, and boil for 3 to 4 hours. Turn out of cloth carefully so as not to break. It may be served as it is, but is much nicer if put in a baking tin, basted with hot fat, and baked till brown and crisp. Serve with brown sauce or nut gravy. This may be divided into a number of small puddings. These are particularly good if allowed to cool, and then brushed over with a little white of egg before being toasted. Hasty Oatmeal Pudding.