SAVOURY PIE.

6 oz. of haricot beans, 1/2 lb. of onions, 1 lb. of tomatoes, 1/2 lb. of parboiled potatoes, 2 hard-boiled eggs, 1 teaspoonful of herbs, 4 oz. of butter, 1/2 lb. of fine wheatmeal, pepper and salt to taste.  Have the beans boiled the previous day, place them in a pie-dish, chop up the onions and boil them in a little water until soft, cut the potatoes in small dice, slice the tomatoes, cut up the eggs, and mix all the ingredients thoroughly in the pie dish, adding the herbs, 1 oz. of butter, and seasoning.  Pour over the mixture 1 pint of water, and let it cook for 1 hour in the oven.  Make a paste of the wheatmeal, the rest of the butter and a little cold water, cover the vegetables with it, and bake the pie 1 hour in a moderate oven.

SAVOURY 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.