r a small teacupful of
water into the pie-dish, and bake about 2 hours. This is nice eaten
cold as well as hot.

SPANISH ONIONS AND WHITE SAUCE.

Choose as many onions of equal size as are required and boil them
whole in plenty of water until tender; the time necessary being about
2 to 2-1/2 hours. Then drain them, keeping the water they were boiled
in as stock for soup or stew. Make the sauce as follows: 1/2 pint of
milk, 1 oz. of butter, 1 heaped teaspoonful of cornflour, pepper and
salt to taste. Boil the milk with the butter and seasoning, and
thicken it with the cornflour. Boil the sauce up again and pour it
over the onions, which should be ready on a hot dish on slices of
toast.

SPANISH STEW.

2 lbs. of potatoes, 1 lb. of Spanish onions, 1 lb. of tomatoes, 2 oz.
of vermicelli, 1/2 pint of milk, 1 oz. of butter, pepper and salt. Cut
up into dice the potatoes and onions, and stew them with the butter
and very little water; when they are tender, add the tomatoes cut in
slices, and cook the vegetables 10 minutes longer. Add seasoning, the
milk and vermicelli, and a little more water if necessary; let the
whole simmer for another 10 minutes, and serve.

SPINACH DUMPLINGS.

2 lbs. of spinach, 3 eggs, 1 oz. of butter, 2 finely chopped onions,
juice of 1/2 a lemon, pepper and salt, and some Allinson fine
wheatmeal. Pick and wash the spinach, boil it with the onions without
water until quite tender; drain it dry, chop the spinach fine, and mix
it with the eggs well beaten, the lemon juice, butter, and seasoning.
Add as much of the meal as necessary to make the mixture into a soft
paste. Form into balls, flour them, drop them into boiling water, and
boil them 5 to 10 minutes; serve with potatoes and gravy.

STEWED MUSHROOMS.

1 lb. of mushrooms, 1 small English onion, 1 oz. of butter, 1
dessertspoonful of Allinson cornflour, 1/2 pint of milk, 1/2 pint of
water, pepper and salt to taste. Peel, wash, and dry the mushrooms--if
big, quarter them--chop fine the onion, and fry both in the butter for
10 minutes. Add the water, milk, and seasoning, and let it all simmer
for 20 minutes; thicken with the cornflour, boil up and serve with
curried or plain boiled rice.

STUFFED SPANISH ONIONS WITH BROWN SAUCE.

4 good-sized Spanish onions, 1 breakfastcupful of Allinson
breadcrumbs, an egg, 1 teaspoonful of powdered dry sage, or a
dessertspoonful of minced fresh sage, pepper and salt to taste, and 2
oz. of butt