TOMATOES AND ONION PIE.

Cut tomatoes and Spanish onions in slices, put into a pie-dish in alternate layers, add a little soaked tapioca, pepper and salt, and a little butter to taste.  Put in sufficient water to make gravy, cover with wholemeal crust, bake 1-1/2 hours; eat with baked potatoes and bread.

TOMATOES AU GRATIN.

8 medium-sized tomatoes, 1 breakfastcupful of breadcrumbs, 1 teaspoonful each of finely chopped parsley, mint, and eschalot, 1 egg, pepper and salt, 1 oz. of butter.  Make a stuffing of the breadcrumbs, parsley, mint, and eschalots, adding the egg well beaten, and seasoning.  Make a small opening in the tomato and take out the seeds with a teaspoon; fill the tomatoes with the stuffing, put them into a tin, place a bit of butter on each, pour 1/2 a teacupful of water in the tin, and bake the tomatoes 15 minutes.

VEGETABLE BALLS.

These are an excellent addition to stews.  Boil till soft, and mash up together equal quantities of potatoes, turnips, carrots, lentils, vegetable marrow, and haricot beans, and season nicely with pepper, salt, nutmeg, and mixed herbs.  Bind with beaten eggs, dip in frying batter, and fry the balls in vege-butter or oil till golden brown.

VEGETABLE MOULD.

2 breakfastcupfuls of mashed potatoes, 2 ditto of parboiled finely cut turnips, carrots, celery, onion, and green peas all mixed, 2 eggs, 1 teaspoonful of mixed herbs, pepper and salt to taste.  Beat the eggs up and mix all the ingredients well together; butter a mould.  Fill in the mixture, cover with the lid or tie a cloth over it, and steam for 2 hours.  Turn out, and serve with brown sauce.

VEGETABLE PIE (1).

1/2 lb. each of tomatoes, turnips, carrots, potatoes, 1 tablespoonful of sago, 1 teaspoonful of mixed herbs, 3 hard-boiled eggs, 2 oz. of butter, and pepper and salt to taste.  Prepare the vegetables, scald and skin the tomatoes, cut them in pieces not bigger than a walnut, stew them in the butter and 1 pint of water until nearly tender, add the pepper and salt and the mixed herbs.  When cooked, pour the vegetables into a pie-dish, sprinkle in the sago, add water to make gravy if necessary.  Cut the hard-boiled eggs in quarters and place them on the top of the vegetables, cover with a crust, and bake until it is brown.

VEGETABLE PIE (2).