TARTLETS.

4 eggs, 4 oz. grated cheese, 1 oz. of butter, 1 teaspoonful of
mustard, 1 gill of cream, pepper and salt to taste. For the crust 6
oz. of Allinson fine wheatmeal, and 2 oz. of butter. Whip up the eggs
and add to each egg 1 dessertspoonful of water. Dissolve the mustard
in a little water; mix this, the cheese and seasoning with the eggs.
Heat the butter in a frying-pan, and when boiling stir in the eggs and
cheese mixture, stirring it with a knife over the fire until set. Turn
the mixture into a bowl to cool. Meanwhile have ready the paste for
the pastry. Rub the butter into the flour, add enough water to make it
hold together, mixing the paste with a knife. Roll it out thin, line
small patty pans, fill with the egg and cheese mixture. Moisten the
edges of the paste in the patty pans, cover with paste, and press the
edges together. Bake the little tartlets in a moderately hot oven
until done; they will take from 15 to 20 minutes.

SPAGHETTI AUX TOMATOES.

1 lb. of spaghetti, the strained juice of one tin of tomatoes, 1 oz.
of butter, pepper and salt. Mix the tomato juice with 1 pint of water
and let the liquid come to the boil, throw in the spaghetti, taking
care to keep the contents of the saucepan boiling fast; add the butter
and seasoning, and cook until tender; time from 15 to 20 minutes.
Serve very hot with grated cheese.

SPANISH ONIONS (Stewed).

Cut up lengthways as many onions as may be required, according to
number in family. Set them over a fire in a saucepan with a piece of
butter the size of a walnut, and 1 teacupful of water; let them stew
gently for 1-1/2 hours, when there will be a lot of juice boiled out
of the onions. Chop fine a handful of parsley, thicken the liquid on
the onions with some Allinson fine wheatmeal, add pepper and salt; let
the onions simmer a few minutes longer, then mix the parsley with
them, and serve at once with squares of toast. This is a very nice
dish for the evening meal.

SPANISH ONIONS AND CHEESE.

This is a very savoury dish and suitable for an evening meal. 1 lb. of
Spanish onions, 4 oz. of cheese, a few breadcrumbs, pepper and salt to
taste, and 1 oz. of butter. Peel and slice the onions thinly and grate
the cheese. Arrange the onions in a pie-dish in layers, sprinkling
cheese and a little pepper and salt between each layer. Finish with
the cheese, scatter breadcrumbs on the top, cut up the butter into
bits and scatter it over the breadcrumbs. Pou