2 oz. of wheatmeal, 1 oz. of rolled oatmeal, 1 egg, 1/2 oz. of oiled butter, 1/2 lb. small sago, 3 eggs, 1 large Spanish onion, 1 dessertspoonful of mixed powdered herbs, 1 oz. of butter, pepper and salt to taste, and a little milk if needed.  Swell the sago over the fire with as much water as it will absorb; when quite soft put into it the butter to melt, and, when melted, mix in the oatmeal and wheatmeal.  Grate the onion, and whip up the eggs; mix all the ingredients together, not forgetting the herbs and seasoning.  The whole should be a thick porridgy mass; if too dry add a little milk.  Butter a pudding basin, pour into it the mixture, place a piece of buttered paper over it, tie a pudding cloth over the basin, and steam the haggis for 3 hours.

HERB PIE.

1 handful of parsley, 1 handful of spinach, and 1 of mustard and cress, 2 lettuce hearts sliced fine, 2 small onions, and a little butter, 3 eggs, 1 pint of milk, and 1/2 lb. of Allinson fine wheatmeal.  Chop all the vegetables up finely, and mix them with a batter made of the milk, meal, and eggs; season it with pepper and salt; mix well; pour the mixture into a buttered pie-dish, place bits of butter over the top, and bake it for 1-1/2 hours.

HOT-POT.

2 lbs. of potatoes, 3/4 lb. of onions, 1 breakfastcupful of tinned tomatoes, or 1/2 lb. of sliced fresh ones, 1 teaspoonful of thyme, 1-1/2 oz. butter, pepper and salt to taste.  Those who do not like tomatoes can leave them out, and the dish will still be very savoury.  The potatoes should be peeled, washed, and cut into thin slices, and the onions peeled and cut into thin slices.  Arrange the vegetables and tomatoes in layers; dust a little pepper and salt between the layers, and finish with a layer of potatoes.  Cut the butter into little bits, place them on the top of the potatoes, fill the dish with hot water, and bake the hot-pot for 2 hours or more in a hot oven.  Add a little more hot water if necessary while baking to make up for what is lost in the cooking.

LEEK PIE.

1 bunch of leeks, 1 lb. of potatoes, 1/2 teaspoonful of herbs, a little nutmeg, 1 pint of milk, pepper and salt to taste, 8 oz. of Allinson fine wheatmeal, 3 eggs, 1 oz. of butter.  Cut up into dice the potatoes and leeks, parboil them in 1 pint of water, adding the herbs, butter, and seasoning; place the vegetables in a pie-dish, make a batter with the milk, eggs, and meal, pour it over the vegetables, mix all well, and bake the pie 1-1/2 to 2 hours in a moderate oven.

LENTIL PIE.