e pepper,
Three tablespoons of parsley,
One well-beaten egg.

Beat to mix thoroughly and then heat to the boiling point. Serve over
the baked onions. This dish will replace meat for luncheon.

SWISS ONION AND POTATO PANCAKES

Peel and put two Spanish onions through the food chopper, using a
fine knife. Place in a bowl and then pare and grate four medium-sized
potatoes into a bowl and add

Three-quarters cup of milk,
One egg,
One tablespoon of syrup,
One and one-half teaspoons of salt,
One-half teaspoon of pepper,
Seven-eighths cup of flour,
Two level teaspoons of baking powder,
Two level teaspoons of shortening.

Beat to mix and then fry like pancakes. Serve with parsley butter.

ONION CUSTARD

Chop sufficient onions to measure one-half cup. Parboil and then
drain. Now place in a bowl

One and one-half cups of milk,
Two eggs,
One teaspoon of salt,
One teaspoon of paprika,
Two tablespoons of finely chopped parsley.

Beat to mix and then grease the custard cups. Add one-half cup of fine
breadcrumbs to the prepared onions. Mix well and then divide into six
cups. Pour the prepared custard on the top. Place the cups in a baking
pan, add one quart of water and then place in a moderate oven and bake
until firm in the centre, usually about twenty-five minutes. The water
in the baking pan prevents the custards from cooking too fast. Serve
in the cups or let stand for five minutes before taking from the mould
and putting on a slice of toast.

PARSLEY BUTTER

Two tablespoons of butter,
Three tablespoons of finely minced parsley,
One teaspoon of lemon juice.

Beat to a smooth paste and use. This dish will replace potatoes in the
luncheon menu.

HAVANA BANANA PASTRY

Two cups of flour,
One-half teaspoon of salt,
Two teaspoons of baking powder,
One tablespoon of sugar.

Place in a mixing bowl and sift to thoroughly mix. Now rub into the
prepared flour eight tablespoons of shortening and then mix to a dough
with one-half cup of ice-cold water. Roll the pastry on a slightly
floured pastry board one-fourth inch thick; cut in oblongs three
inches wide and six inches long. Peel the banana and lay on the
pastry; sprinkle with

One teaspoon of brown sugar,
Pinch of nutmeg,
Pinch of cinnamon,
One-half teaspoon of butter.

Brush the edges of the pastry with cold water and press firmly
together, inclosing the banana. Lay on a well-greased and floure