POTATO AND TOMATO PIE.

2 lbs. of potatoes, 2 lbs. of tomatoes, 3 hard-boiled eggs, 1 oz. of vermicelli or sago, 1 Spanish onion, 1 dessertspoonful of thyme, 1 oz. of butter, pepper and salt to taste.  For the crust, 1/2 lb. of Allinson fine wheatmeal, 3 oz. of butter, and as much cold water as needed.  Boil the potatoes in their skins, and when nearly soft drain, peel, and cut them into pieces, scald and skin the tomatoes and cut them into pieces also.  Mix them with the potatoes in a pie-dish.  Chop up roughly the onion, and boil in about 1 pint of water, adding the butter and the vermicelli or sago.  Cook until soft.  Add pepper and salt, and mix all with the potatoes and tomatoes.  Sprinkle in the thyme, and mix all the ingredients well.  Quarter the eggs and place the pieces on the top of the vegetables.  Make the crust, cover the dish with it, and bake the pie from 3/4 of an hour to 1 hour.  The crust looks better if brushed over with white of egg before baking.

POTATOES AND MUSHROOM STEW.

1-1/2 lbs. of potatoes, 1 Spanish onion, 1/2 lb. of mushrooms, 1 oz. of butter, pepper and salt, and 1 teaspoonful of Allinson cornflour for thickening.  Peel, wash, and cut into pieces the potatoes; chop up the onion, and set both over the fire with 1 pint of water, the butter and seasoning; let cook until the potatoes are about half done.  Meanwhile skin, wash, and cut into pieces the mushrooms, add them to the other ingredients, and let all stew together until tender.  Thicken the liquid with the cornflour, boil up, and serve.

QUEEN’S APPLE AND ONION PIE.

3 breakfastcupfuls of Allinson breadcrumbs, 3 eggs, 1-1/2 lbs. of apples, 2 lbs. of Spanish onions, 2 oz. of butter, 1/2 teaspoonful of spice, pepper and salt to taste, and a little hot milk; cut into slices the onions and apples, stew them gently (without adding-water) with 1 oz. of the butter, the spice and seasoning until quite tender.  Mix the breadcrumbs with the eggs, well beaten, and enough hot milk to smooth the breadcrumbs; butter a pie-dish with 1/2 oz. of butter, place a layer of breadcrumbs in your dish, a layer of apple and onion, repeat this until your dish is full, finishing with breadcrumbs.  Place the rest of the butter on the top in little bits, and bake the pie for 1 hour.  Serve with brown gravy.

QUEEN’S ONION PIE.

3 lbs of Spanish onions, 3 breakfastcupfuls of Allinson breadcrumbs, 3 eggs, 3 oz. of butter, 1 teaspoonful of mixed herbs, 1 tablespoonful of finely chopped parsley, pepper and salt to taste, and a little hot milk.  Stew the onions in 2 oz. of butter, adding the herbs and seasoning.  Prepare the breadcrumbs in the same way as for “Queen’s Onion and Apple Pie,” place the onions and breadcrumbs in layers as in the previous recipe, and bake 1 hour.