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_MENU I._

TOMATO SOUP.

1 tin of tomatoes or 2 lbs. of fresh ones, 1 large Spanish onion or
1/2 lb. of smaller ones, 2 oz. of butter, pepper and salt to taste, 1
oz. of vermicelli and 2 bay leaves. Peel the onions and chop up
roughly; brown them with the butter in the saucepan in which the soup
is made. When the onion is browned, add the tomatoes (the fresh ones
must be sliced) and 3 pints of water. Let all cook together for 1/2 an
hour. Then drain the liquid through a sieve without rubbing anything
through. Return the liquid to the saucepan, add the seasoning and the
vermicelli; then allow the soup to cook until the vermicelli is soft,
which will be in about 10 minutes. Sago, tapioca, or a little dried
julienne may be used instead of the vermicelli.

VEGETABLE PIE.

1/2 lb. each of tomatoes, turnips, carrots, potatoes, 1 tablespoonful
of sago, 1 teaspoonful of mixed herbs, 3 hard-boiled eggs, 2 oz. of
butter, and pepper and salt to taste. Prepare the vegetables, scald
and skin the tomatoes, cut them in pieces not bigger than a walnut,
stew them in the butter and 1 pint of water until nearly tender, add
the pepper and salt and the mixed herbs. When cooked, pour the
vegetables into a pie-dish, sprinkle in the sago, add water to make
gravy if necessary. Cut the hard-boiled eggs in quarters and place
them on the top of the vegetables, cover with a crust made from
Allinson wholemeal, and bake until it is brown.

SHORT CRUST.

10 oz. of Allinson wholemeal, 8 oz. of butter or vege-butter, 1
teacupful of cold water. Rub the butter into the meal, add the water,
mixing the paste with a knife. Roll it out, cut strips to line the rim
of the pie-dish, cover the vegetable with the crust, decorate it, and
bake the pie as directed.

GOLDEN SYRUP PUDDING.

10 oz. of Allinson wholemeal, 3 eggs, 1 pint of milk, and 1/2 lb. of
golden syrup. Grease a pudding basin, and pour the golden syrup into
it; make a batter with the milk, meal, and eggs, and pour this into
the pudding basin on the syrup, but do not stir the batter up with the
syrup. Place a piece of buttered paper on the top of the batter, tie a
cloth over the basin unless you have a basin with a fitting metal lid,
and steam the pudding for 2 1/2 hours in boiling water. Do not allow
any water to boil into the pudding. Dip the basin with the pudding in
it for 1 minute in cold water before turning it out, for then it comes
out more easily.

_MENU