strips and lay them in
diamond shape across the pie; bake the pie 3/4 hour in a moderate
oven.

The Gravy.--The stalks of the mushrooms, 4 eschalots chopped very
fine, 1 teaspoonful of Allinson cornflour, 3 bay leaves, 1/2 oz. of
butter, pepper and salt to taste. Fry the stalks and eschalots in the
butter, then gently cook them in 3/4 pint of water for 1/2 hour,
adding seasoning and the bay leaves; strain, return the sauce to the
saucepan, and thicken it with the cornflour.

MUSHROOM TURNOVERS.

1/2 lb. of medium-sized mushrooms, 1 oz. of butter, pepper and salt to
taste. For the pastry, 1/2 lb. of Allinson fine wheatmeal, 3 oz. of
butter (or 3 tablespoonfuls of Allinson frying oil). Make the pastry
of the meal, butter, and a little water; pick and wash the mushrooms,
cut them up in small pieces dredge them with pepper and salt, and fry
them in the butter for 5 to 10 minutes. Roll the paste out, cut it in
squares of about 4 inches, and place as much mushroom on each as it
will conveniently hold. Press the edges of each square together,
folding them in triangular shape, and bake them in a moderate oven for
an hour. Serve with brown gravy.

OATMEAL PIE-CRUST.

4 oz. each of medium oatmeal and Allinson fine wheatmeal, and 2-1/2
oz. of vege-butter or butter. Make the crust in the usual way with
cold water. It will be found beautifully short, very tasty, and more
digestible than white flour pastry.

ONION TART.

1 lb. of Spanish onions, 1 lb. of English onions, 4 oz. of butter, 3
eggs, 1/2 pint of cream, pepper and salt to taste, 1/2 lb. of Allinson
fine wheatmeal. Slice the onions, and stew them with 1-1/2 oz. of
butter without browning them. When tender let the onions cool, mix
with them the eggs, well beaten, and the cream, also the seasoning.
Make a paste with the meal and the rest of the butter, line with it a
baking-tin, keeping back a small quantity of the paste; pour the
mixture of onions, eggs, and cream into the paste-lined tin, cut the
rest of the paste into thin strips, and lay these crossways over the
tart, forming diamond-shaped squares; bake the tart in a moderate oven
until golden brown.

ONION TURNOVER.

2 medium-sized Spanish onions, 1 oz. of butter (or Allinson frying
oil), 3 eggs, pepper and salt. For the pastry, 6 oz. of Allinson fine
wheatmeal, 2-1/2 oz. of butter or oil. Chop the onions fine, boil them
a few minutes in a little water, and drain them; stew them in the
butter for 10