4 good-sized Spanish onions, 1 breakfastcupful of Allinson breadcrumbs, an egg, 1 teaspoonful of powdered dry sage, or a dessertspoonful of minced fresh sage, pepper and salt to taste, and 2 oz. of butter.  Boil the onions for 20 minutes and drain them.  Cut a piece off the top of each onion and scoop out enough inside to leave at least 1 inch thick of the outer part.  Chop up finely the part removed, mix it with the breadcrumbs, the sage, pepper, and salt.  Beat up the egg, melt 1 oz. of the butter, and mix with the breadcrumbs, and stuff the onions with the mixture.  Replace the slices cut off the tops of the onions, and tie them on with white cotton.  Place the onions in a pie-dish or deep tin, put the rest of the butter on the top of the onions, cover them up, and bake them until quite tender.  Have ready the brown sauce, remove the threads of cotton, and pour the sauce over the cooked onions.

SWEET CORN FRITTERS.

1/2 tin of sweet corn, 2 eggs, 1/2 pint of milk, 1/2 oz. of Allinson fine wheatmeal, pepper, and salt, 1/2 saltspoonful of nutmeg, and some oil or butter.  Make a batter of the meal, milk, and the eggs well beaten, adding the seasoning and the sweet corn.  Have some oil (vege-butter) boiling in the frying-pan, drop spoonfuls of the batter into the boiling fat, and fry the fritters a golden brown.  Serve with slices of lemon or tomato sauce.

TOMATO PIE.

1-1/2 lbs. of tomatoes, 1/2 lb. of onions, 1 oz. of butter, 2 oz. of vermicelli, 2 hard-boiled eggs.  For the crust, 8 oz. of Allinson fine wheatmeal, 3 oz. of butter.  Cut up the potatoes and onions into dice, and parboil them in 1 pint of water, adding the butter and seasoning.  Turn them into a pie-dish, add the tomatoes and eggs cut in slices, mix all the ingredients, and add the vermicelli broken up small.  Make a paste with the meal, butter, and a little cold water, cover the pie with the crust, and bake for 1 hour.

TOMATO TORTILLA.

1 lb. of tomatoes, 1 oz. of butter, 4 eggs, pepper and salt to taste.  Scald, skin, and slice the tomatoes.  Melt the butter in a frying-pan.  Add it to the tomatoes with seasoning, and stew in the butter until quite tender and until a good deal of the liquid has steamed away.  Whip the eggs and stir them into the cooked tomatoes; keep stirring until the mixture has thickened.  Serve on hot buttered toast.  This mixture can also be used cold for sandwiches.

TOMATOES A LA PARMESAN.

4 large tomatoes, 1 oz. of butter, 3 oz. of Parmesan cheese, 3/4 pint of milk, 1 dessertspoonful of Allinson fine wheatmeal, pepper and salt to taste.  Bake the tomatoes in a tin with the butter and a dredging of pepper and salt.  Make a sauce with the milk, meal, and cheese, seasoning it with a little cayenne pepper if handy.  When the tomatoes are baked, place them on hot buttered toast, pour the sauce over, and serve hot.