1 carrot, 1 turnip, 1 potato, 1 parsnip, 2 Jerusalem artichokes, 2 onions,
2 tomatoes, 1 teaspoon lemon juice, nutter size of small walnut.

Scrub and scrape the carrot, turnip, parsnip and artichokes. Peel the
potato and onions. Shred the onions and put them into a stew-pan with the
nutter. Shake over the fire, and fry until brown, but do not burn or the
flavour of the stew will be completely spoilt. Cut the carrot and parsnip
and potato into quarters, the artichokes into halves, and put into the
stew-pan with the onions. Barely cover with water. Bring to the boil and
stew very gently until tender. Skin the tomatoes, break in halves, and
cook slowly to a pulp in a separate pan. Add these, with the lemon juice,
to the stew, and slightly thicken with a little wholemeal flour just
before serving.




IV.--CASSEROLE COOKERY.


Casserole is the French word for stew-pan. But "Casserole Cookery" is a
phrase used to denote cookery in earthenware pots. It commends itself
especially to food-reformers, as the slow cookery renders the food more
digestible, and the earthenware pots are easier to keep clean than the
ordinary saucepan. The food is served up in the pot in which it is cooked,
this being simply placed on a dish. A large pudding-basin covered with a
plate may be used in default of anything better. A clean white serviette
is generally pinned round this before it comes to table. Various
attractive-looking brown crocks are sold for the purpose. But anyone who
possesses the old-fashioned "beef-tea" jar needs nothing else. It is