This is a very savoury dish and suitable for an evening meal. 1 lb. of Spanish onions, 4 oz. of cheese, a few breadcrumbs, pepper and salt to taste, and 1 oz. of butter.  Peel and slice the onions thinly and grate the cheese.  Arrange the onions in a pie-dish in layers, sprinkling cheese and a little pepper and salt between each layer.  Finish with the cheese, scatter breadcrumbs on the top, cut up the butter into bits and scatter it over the breadcrumbs.  Pour 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.