Select about a dozen good hard onions, as nearly of a size as possible, and weighing 6 or 8 to the lb.  Make 2 ozs. or so vegetable fat—­“Nutter” is very good—­smoking hot in large stewpan, add the onions, and stir about till nicely browned all over; be careful not to burn; if fat not all absorbed pour it away.  Cover with boiling water, add seasoning, pinch herbs, &c., cover and stew gently till cooked—­about an hour.  There should be a rich brown gravy, so that this makes a most appetising dish to serve with a dry savoury.

Cheese Moulds.

One pint milk, 1/2 lb. grated cheese, 3/4 lb. wheaten bread crumbs, 2 eggs, 1 teaspoonful salt, 1/4 teaspoonful mustard, 1/4 teaspoonful pepper.  Put milk, cheese, and crumbs into a pan and bring them almost to the boil, add seasoning and eggs, and stir till thick, but do not let it boil.  Butter some small dariole moulds and sprinkle them with some chopped parsley.  Press in the mixture, dip in hot water, and turn out.

* * * * *

MAPLETON’S NUT FOODS WARDLE, LANCASHIRE.

PER LB. 
S. D.
Walnut Butter                     1 0
Cocoa Nut Butter                  1 0
Cashew Butter                     1 0
Almond Margarine                  1 2
Nut Margarine                     0 10
Blended Nut Margarine             0 10
Honey & Nut Margarine             1 0
Pea Nut Butter                    0 9
Almond Cream                      1 10
Hazel Cream                       1 4
Cocoa Nut Cream                   0 10
Nut Milk                          1 4
Cooking Nutter, 1-1/2 lb. carton  0 11
Nutter Suet                       0 8
Cooking Nut Oil                   1 0
H.M.R.  Nut Oil                    1 6
Walnut Oil                        2 6
Olive Oil                         1 5
Salted Almonds (packet)           0 11
Blanched Almonds                  1 3
Cooking Almonds                   1 0
Jordan Almonds                    1 8
Twin Jordan Almonds               1 2
Walnut Halves                     2 0
Broken Walnuts                    0 8
Pine Kernels                      0 11
Roasted Pine Kernels              1 0
Pea Nuts                          0 4
Roasted Pea Nuts                  0 5
Blanched Pea Nuts                 0 6
Cashew Nuts                       0 9
Hazel Nuts                        0 10
Monkey Nuts                       0 4
Almond Meal                       1 6
"     (Unblanched)             1 3
Hazel Meal                        1 0
Walnut Meal                       0 11
Chestnut Meal                     0 4
Desiccated Cocoa Nut              0 5
Pea Nut Meal                      0 7
Roasted Pea Nut Meal              0 7
Banana Meal                       0 6
Dried Bananas                     0 6
Figs                              0 4
Dried Pears                       0 9
Orange Peel                       0 5-1/2
Lemon Peel                        0 5-1/2
Citron Peel                       0 9
Malted Almonds and Hazels         1 9
Cereal Cream                      0 6