Rolled Oats Savoury.

Put a teacupful Scotch rolled oats in a basin, and pour over 2 cupfuls milk
in which some onion has been boiled. Allow to soak for an hour, remove
onion, add pinch salt, &c., and a beaten egg. Steam in small greased basin
for an hour. May be served with a puree of tomatoes.


Irish Stew.

Pare and slice 2 lbs. potatoes, and about 1/2 lb. each carrots, turnips,
and onions. Fry all, except the potatoes, a nice brown in a little butter
or fat. Put in layers in saucepan with 2 ozs. fat, salt, pepper, and good
stock to barely cover. Simmer very gently for about 2 hours. It may also
be baked in pie-dish.

This may be varied in many ways, as by adding layers of forcemeat, pressed
lentils, &c. Then there are the various nut meats--Meatose, Vejola, Savoury
Nut Meat, &c.--which can be used to great advantage in such a stew.


Scotch Stew.

This is a most substantial and excellent dish. Wash well 1/4 lb.
_pot_ barley--the unpearled if it can be procured--simmer gently in 1
pint white stock for an hour, then add some carrots, scraped--and if large,
sliced lengthwise--2 or 3 small turnips cut in halves or quarters, or part
of a large one in slices, a Spanish onion sliced, or a few shallots, some
green peas, French beans, or other vegetables that may be in season; some
cauliflower in sprigs is a welcome addition. It or green peas should not be