BATTER POTATO.

1-1/2 lbs. of potatoes, two good-sized English onions, 1 pint of milk, 1/2 lb. of Allinson fine wheatmeal, 3 eggs, 2-1/2 oz. of butter, pepper and salt to taste.  Peel and wash the potatoes, and slice them 1/4 inch thick, then dry them on a cloth.  Chop fine the onions.  Put the butter into the frying-pan, and let it get boiling hot, turn into it the potatoes and onions, and fry them together, stirring frequently until the vegetables begin to brown and get soft.  Make a batter of the milk, meal, and eggs, stir the fried potatoes and onions into it, and season with pepper and salt.  Grease a pie-dish, turn the mixture into it, and bake the savoury for 1-1/2 hours.  Serve with vegetables and tomato sauce.  This is a very tasty dish.

BATTER VEGETABLE.

1/2 lb. of turnips, 1/2 lb. of carrots, 1/2 lb. of potatoes, 1/2 lb. of shelled green peas (if in season), 1/2 lb. of onions, 8 oz. of Allinson fine wheatmeal, 1 pint of milk, 3 eggs, 2 oz. of butter, pepper and salt.  Cut the vegetables into small dice; fry them in the butter until fairly well cooked.  Make the batter with the milk, wheatmeal, and the eggs well beaten; add the vegetables and seasoning.  Bake the mixture in a pie-dish for 1-1/2 hours in a moderate oven.

SAVOURIES

ARTICHOKES AUX TOMATOES.

2 lbs. of artichokes, 1-1/2 lbs. of tomatoes (or three parts of a tin of tomatoes), 1 oz. of Allinson fine wholemeal, 1 oz. of butter, pepper and salt to taste, 1/2 dozen eschalots.  Parboil the artichokes, drain them, and cut them into slices.  Make tomato sauce as follows:  Chop the eschalots up very finely, slice the tomatoes and stew both in 3/4 pint of water for 20 minutes, adding seasoning and the butter; thicken the sauce with the wheatmeal, rub through a sieve, pour it over the artichokes and stew both gently until the artichokes are quite tender; serve with potatoes.

BEAN PIE.

This is made from boiled beans, which are put in a pie-dish, soaked tapioca, flavouring herbs, pepper, salt, and butter are added, a cup of water is poured in to make the gravy, a crust is put on the top, and then baked for 1 hour or so.  This is a tasty dish.  Cold beans are very nice if warmed in a frying-pan with oil or butter, and may be eaten with potatoes, vegetables, and sauce.  Mashed beans, flavoured with pepper, salt, and mace, and put into pots make an excellent substitute for potted meat.

BREAD AND CHEESE SAVOURY.