ly chopped parsley and spring onion. Proceed as above; mix
the herbs and onion with the custard, and bake until set.

SAVOURY FRITTERS (1).

1 teacupful of mashed potatoes, 1/2 lb. of breadcrumbs, 1 large
English onion, 2 eggs, 1 oz. of butter, 1 teaspoonful of powdered
sage, 1/2 saltspoonful of nutmeg, pepper and salt to taste. Chop the
onion up fine and fry it brown in the butter. Whip up the eggs and mix
both ingredients with the breadcrumbs; add the mashed potatoes, herbs,
and seasoning, and mix all well together. Form into fritters, dredge
with flour, and fry them a nice brown. Serve with vegetables,
potatoes, and sauce.

SAVOURY FRITTERS (2).

12 oz. of onions, 6 oz. of breadcrumbs, 1 teaspoonful of dried sage, 2
eggs, 1-1/2 oz. of butter, pepper and salt to taste. Chop the onions
up small and fry them in the butter, or oil a nice brown, then add the
sage to them. Mix a third of the onions with the breadcrumbs, add the
eggs well beaten, pepper and salt; mix all well, form into fritters,
and fry in butter or oil. The remainder of the onions place round the
fritters on the dish. Serve with apple sauce.

SAVOURY PICKLED WALNUT.

1/2 lb. of Allinson bread, 1 pint of milk, 3 eggs, 4 pickled walnuts
and the vinegar to taste, 1 tablespoonful of finely chopped parsley, 1
teaspoonful of powdered mixed herbs, 1 grated English onion, 2 oz. of
butter, pepper and salt to taste. Soak the bread in the milk, add the
parsley, herbs, onion, eggs and seasoning. Mash up the pickled
walnuts, dissolve part of the butter on the stove and add both to the
other ingredients; mix all well. Butter a pie-dish with the rest of
the butter, pour in the mixture, and bake.

SAVOURY PIE.

6 oz. of haricot beans, 1/2 lb. of onions, 1 lb. of tomatoes, 1/2 lb.
of parboiled potatoes, 2 hard-boiled eggs, 1 teaspoonful of herbs, 4
oz. of butter, 1/2 lb. of fine wheatmeal, pepper and salt to taste.
Have the beans boiled the previous day, place them in a pie-dish, chop
up the onions and boil them in a little water until soft, cut the
potatoes in small dice, slice the tomatoes, cut up the eggs, and mix
all the ingredients thoroughly in the pie dish, adding the herbs, 1
oz. of butter, and seasoning. Pour over the mixture 1 pint of water,
and let it cook for 1 hour in the oven. Make a paste of the wheatmeal,
the rest of the butter and a little cold water, cover the vegetables
with it, and bake the pie 1 hour in a moderate oven.

SAVOURY