QUEEN’S TOMATO PIE.

8 breakfastcupfuls of Allinson breadcrumbs, 3 eggs, 2 lbs. of tomatoes, 2 finely chopped onions, 1/2 oz. of butter, pepper and salt to taste, a little boiling milk; 1 dessertspoonful of finely chopped parsley.  Cut the tomatoes into slices, and stew them gently with 1 oz. of the butter, the onions and seasoning for 10 minutes, then add the parsley.  Soak the breadcrumbs with enough hot milk to just moisten them through, add the eggs beaten up.  Grease a pie-dish, place in it first a layer of breadcrumbs, then one of tomatoes and so on until full, finishing with breadcrumbs.  Put the rest of the butter in little bits on the top of the pie, and bake it until lightly brown.

SAVOURY CUSTARD.

1 quart of milk; 6 eggs, 6 oz. of grated cheese, Parmesan is the best, but any kind of cooking cheese can be used; 1/2 a saltspoonful of nutmeg, pepper and salt to taste.  Heat the milk; meanwhile whip the eggs well, and mix the cheese and seasoning with them.  Mix well with the hot milk, pour the mixture into a buttered pie-dish, and bake in a moderately hot oven until set.  Serve with green vegetables and potatoes.

Savoury custard (Another way).

1 quart of milk, 6 eggs, pepper and salt to taste, 1 tablespoonful each of finely chopped parsley and spring onion.  Proceed as above; mix the herbs and onion with the custard, and bake until set.

SAVOURY FRITTERS (1).

1 teacupful of mashed potatoes, 1/2 lb. of breadcrumbs, 1 large English onion, 2 eggs, 1 oz. of butter, 1 teaspoonful of powdered sage, 1/2 saltspoonful of nutmeg, pepper and salt to taste.  Chop the onion up fine and fry it brown in the butter.  Whip up the eggs and mix both ingredients with the breadcrumbs; add the mashed potatoes, herbs, and seasoning, and mix all well together.  Form into fritters, dredge with flour, and fry them a nice brown.  Serve with vegetables, potatoes, and sauce.

SAVOURY FRITTERS (2).

12 oz. of onions, 6 oz. of breadcrumbs, 1 teaspoonful of dried sage, 2 eggs, 1-1/2 oz. of butter, pepper and salt to taste.  Chop the onions up small and fry them in the butter, or oil a nice brown, then add the sage to them.  Mix a third of the onions with the breadcrumbs, add the eggs well beaten, pepper and salt; mix all well, form into fritters, and fry in butter or oil.  The remainder of the onions place round the fritters on the dish.  Serve with apple sauce.

SAVOURY PICKLED WALNUT.

1/2 lb. of Allinson bread, 1 pint of milk, 3 eggs, 4 pickled walnuts and the vinegar to taste, 1 tablespoonful of finely chopped parsley, 1 teaspoonful of powdered mixed herbs, 1 grated English onion, 2 oz. of butter, pepper and salt to taste.  Soak the bread in the milk, add the parsley, herbs, onion, eggs and seasoning.  Mash up the pickled walnuts, dissolve part of the butter on the stove and add both to the other ingredients; mix all well.  Butter a pie-dish with the rest of the butter, pour in the mixture, and bake.