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Stuffed Vegetable Marrow

Mix together one-half ounce of butter with five ounces of breadcrumbs; add a fried onion, a little parsley, thyme and sage, a piece of lemon rind and one egg. Scoop out the marrow and place the stuffing in. Then boil or steam. Dress with brown gravy and serve.

Cheese Eggs

Moisten the cream cheese with a little cream or milk and mould it around blanched almonds until about the size of a robin's egg. Arrange in a nest of lettuce leaves and garnish with ripe olives.

Cream and Eggs

This is one of the most nourishing and easily assimilated foods known. It is especially recommended for those who wish to gain flesh. Whip the whites of two eggs until quite stiff. Then lightly beat in one cup of cream.

Nuts and Carrots

Run through a meat-grinder two carrots and half a cupful of pecan meats. Moisten with cream and set on the stove until heated through. Stir in half a cupful of cream, a teaspoonful of butter, and salt and pepper to taste. Heat again and serve.

Lentil Cutlets

Boil a teacupful of lentils in sufficient water to cover them until they are quite tender. Add three grated onions, a little minced parsley and enough breadcrumbs to make a stiff paste. Flatten the mixture with a knife and shape into outlets. When cold, roll in eggs and

Mock Fish pallie Scrape some salsify roots well and lay them for half an hour in cold water. Then boil till tender and drain. Beat them with a wooden spoon to a soft paste. To every cupful of salsify, stir in a teaspoonful of butter and one egg well beaten. Moisten with milk. Season to taste and put in china fish shells. Cover with pieces of butter and breadcrumbs and brown in the oven before serving.

Brown Haricot Soup

The stock from these beans makes a very delicious and rich soup. Take one-half pound of haricot beans. Wash and stew them in one quart of water and two small onions. When the beans crack add a few tomatoes, a sliced leek and a bunch of soup herbs. Boil for an hour. Rub through a sieve and return to the saucepan. Stir in a tablespoonful of butter and the juice of half a lemon.

A Substitute For Meat Stock

This may be obtained by stewing haricots, peas or lentils and using the juices extracted as the meat juices are used.

Chestnut Soup

Boil two pounds of chestnuts for one hour. Strain and rub through a sieve. Pour the chestnuts in a saucepan with a little chopped onion, mace, pepper and salt. Boil again for ten minutes; then stir in one-half pint of milk and a table-spoonful of cream.