* 4 Lettuces—3d. * * 1 oz. Butter * * Nutmeg * * Pepper and Salt—1d. * * Total Cost—4d. * * Time—Half an Hour * Wash the lettuces very thoroughly and lay them in salt and water for half an hour. Plunge them into plenty of boiling water seasoned with salt and a quarter of a teaspoonful of carbonate of soda. Boil quickly without the lid from fifteen to twenty minutes, take up and squeeze all the water from them. Chop them up and put into a saucepan with some butter, nutmeg, pepper and salt, and a few drops of lemon juice; stir them about and cook for about five minutes. Turn into a hot dish and serve.
BAKED ONIONS
* 2 lbs. Onion—2d. * * 1/2 pint Thick Gravy * * 1/2 pint Water * * Pepper and Salt—1d. * * Total Cost—3d. * * Time—One Hour. * Peel the onions, put them on in cold water, and bring to the boil. Strain the water off, butter a baking dish, put in the onions, pour in the water, cover with a plate, and stand in a moderate oven. Stew until soft, place in a hot dish and pour over them, either a nice gravy thickened with a little butter and flour, or some plain melted butter. Serve hot.
CASSOLETTES OF VEGETABLES
Peel some turnips and scoop out the centre; boil them in salt and water till soft, but quite whole. If there are any cold vegetables in the larder, such as beans, peas, carrots, and parsnips, make them hot; if not, cut some into small pieces and boil separately. Stir them into any cold sauce that may be left, or toss them in a little butter. Fill the turnip cups with these, arranging them on a dish, alternately red and green. Serve hot.
VEGETABLE MARROW STUFFED
* 1 Vegetable Marrow—3d. * * 1/4 lb. Veal Forcemeat—2d. * * 1/2 pint Melted Butter Sauce—1 1/2d. * * Total Cost—61/2 d. * * Time—Half an Hour * Peel a marrow and cut it in half length-ways. Prepare some veal forcemeat by recipe given elsewhere, and make it hot in a saucepan. Remove the seeds from the marrow and put in their place the forcemeat; put the pieces together and bind round with tape. Have ready a fish kettle full of boiling water seasoned with salt; lay the marrow on the drainer and plunge into the water; boil gently for about twenty-five minutes. Slip the marrow carefully into a dish and pour over some melted butter sauce.
LYONNAISE POTATOES
* 1 lb. Potatoes—1d. * * 1/2 pint Onion Sauce—2d. * * Total Cost—3d. * * Time—Half an Hour * Peel and boil the potatoes in the usual way, slice them up and put them into a hot dish; make some rather thin onion sauce by directions given elsewhere, season with a few drops of lemon juice, and pour over the potatoes; serve hot.