comes in very handy in this way. Put 1 oz. butter in saucepan and shred into it very finely a large Spanish onion or an equal quantity white of small onions or leeks. Cover, and allow to sweat over gentle heat for 10 minutes. Some finely shred white celery along with the onions is a welcome addition, but is not indispensable. Pick and wash well 1/4 lb. yellow lentils and bring to boil in water to cover. Do the same with 3 ozs. rice. The lentils and rice may be boiled together, but are nicer done separately. Add to onion, &c., in saucepan, along with seasoning to taste of curry powder, &c. Some tomato pulp or chutney is very good. Mix lightly so as not to make it pasty. Remove from fire, add a beaten egg, and press into a plain buttered mould. Tie down with buttered paper and steam for one hour. Turn out and serve with tomato sauce. It may also be garnished with slices of hard-boiled egg, beetroot, fried tomatoes, &c.
Cut tomatoes and Spanish onions in slices, put into a pie-dish in alternate layers, add a little soaked tapioca, pepper and salt, and a little butter to taste. Put in sufficient water to make gravy, cover with wholemeal crust, bake 1-1/2 hours; eat with baked potatoes and bread.
Hard-boil six eggs, chop them, but not fine. Make a half pint of curry sauce. Put the chopped eggs over a bed of carefully boiled rice, cover with the curry sauce, garnish with strips of Spanish pepper and serve. This dish may be changed by using tomato sauce in place of the curry sauce.
Take one pint of cold chicken, duck or any poultry. Cut it into flakes and place it in a pudding dish which has been lined with a thin crust. On the layer of meat place a layer of sweet red peppers (seeds removed), cut in slices; next, a layer of thinly sliced sausage, and so on until the dish is full. Over this pour a glass of claret into which have been rubbed two tablespoons of flour. Cover with a thin crust of pastry, and bake.
1 lb. of sorrel, 1 large Spanish onion, 3 pints of water, 1 oz. of butter, pepper and salt to taste, 1/2 lb. of Allinson wholemeal bread cut into small dice. Pick, wash, and chop up the sorrel, chop up the onion, and boil both with the water, butter, pepper, and salt until the onion is quite tender. Place the bread in the soup-tureen and pour the soup over it. Cover it up, and let the bread soak for a few minutes before serving.
Small Spanish onions are perhaps best for this dish, but ordinary onions can be used. Cut the onions cross-ways after peeling them, so that they fall in rings, and remove the white core. Two Spanish or half a dozen ordinary onions will be sufficient. Fry these rings of onions in butter till they are tender, without browning them. Take them out of the frying-pan and put them aside. Add a spoonful of flour to the frying-pan, and make a paste with the butter, and then add sufficient milk so that when it is boiled and stirred up it makes a thick sauce; add pepper and salt, a little lemon-juice, and a small quantity of grated nutmeg. Put back the rings of onions into this, and let them simmer gently. Take half a dozen hard-boiled eggs, cut the eggs in halves, remove the yolks, and cut the whites into rings, like the onions, mixing these white egg-rings with the onions and sauce; make the whole hot and serve on a dish, using the hard-boiled half-yolks to garnish; sprinkle a little chopped parsley over the whole, and serve.
Chop up 2 apples and 1 Spanish onion and stir over the fire with 2 ozs. butter till quite brown, but not burnt. Add 1 oz. flour (and if wanted somewhat thickened, one or two spoonfuls "Digestive" lentil or pea flour), 1 teaspoonful curry powder, and a cupful of milk, previously mixed together. Stir till smooth and boil up, then add some good stock--brown would be best--and simmer for half an hour longer, removing the scum as it rises. Serve with boiled rice, handed round on a separate dish.
3 lbs of Spanish onions, 3 breakfastcupfuls of Allinson breadcrumbs, 3 eggs, 3 oz. of butter, 1 teaspoonful of mixed herbs, 1 tablespoonful of finely chopped parsley, pepper and salt to taste, and a little hot milk. Stew the onions in 2 oz. of butter, adding the herbs and seasoning. Prepare the breadcrumbs in the same way as for "Queen's Onion and Apple Pie," place the onions and breadcrumbs in layers as in the previous recipe, and bake 1 hour.
2 breakfast cups bread-crumbs, 2 medium Spanish onions, or 2 tomatoes, 2 breakfast cups ground nuts, nutter. Any shelled nuts may be used for this roast. Some prefer one kind only; others like them mixed. Almonds, pine-kernels, new Brazil nuts, and new walnuts are nice alone. Old hazel nuts and walnuts are nicer mixed with pine-kernels. A good mixture is one consisting of equal quantities of blanched almonds, walnuts, hazel nuts, and pine-kernels; where strict economy is a consideration, peanuts may be used. Put a few of each kind alternately into the food chopper and grind until you have enough to fill two cups. Mix with the same quantity breadcrumbs. Grate the onions, discard all tough pieces, using the soft pulp and juice only with which to mix the nuts and crumbs to a very stiff paste. If onions are disliked, skin and mash two tomatoes for the same purpose. Or one onion and one tomato may be used. Well grease a pie-dish, fill it with the mixture, spread a few pieces of nutter (or butter) on the top, and bake until brown. Another method.--For those who use eggs, the mixing may be done with a well-beaten egg. The mixture may also be formed into an oblong roast, greased, and baked on a tin. Serve with brown gravy or tomato sauce.
