minutes, adding the seasoning beat up the eggs and mix
them well with the onions over the fire, remove the mixture as it
begins to set. Have ready the pastry made with the meal, butter, and a
little cold water, roll it out, place the onions and eggs on it, fold
the pastry over, pinching the edges over, and bake the turnover brown.
Serve with gravy. This is a Turkish dish.

POTATO PIE.

Slice potatoes and onions, stew with a little water until nearly done,
put into a pie-dish, flavour with herbs, pepper, and salt, add a
little soaked tapioca and very little butter, cover with short
wheatmeal crust, and bake 1 hour. To make a very plain pie-crust use
about 2 oz. of butter or a proportionate quantity of Allinson frying
oil to 1 lb. of wheatmeal. Roll or touch with the fingers as little as
possible, and mix with milk instead of water. Eat this pie with green
vegetables.

POTATO AND TOMATO PIE.

2 lbs. of potatoes, 2 lbs. of tomatoes, 3 hard-boiled eggs, 1 oz. of
vermicelli or sago, 1 Spanish onion, 1 dessertspoonful of thyme, 1 oz.
of butter, pepper and salt to taste. For the crust, 1/2 lb. of
Allinson fine wheatmeal, 3 oz. of butter, and as much cold water as
needed. Boil the potatoes in their skins, and when nearly soft drain,
peel, and cut them into pieces, scald and skin the tomatoes and cut
them into pieces also. Mix them with the potatoes in a pie-dish. Chop
up roughly the onion, and boil in about 1 pint of water, adding the
butter and the vermicelli or sago. Cook until soft. Add pepper and
salt, and mix all with the potatoes and tomatoes. Sprinkle in the
thyme, and mix all the ingredients well. Quarter the eggs and place
the pieces on the top of the vegetables. Make the crust, cover the
dish with it, and bake the pie from 3/4 of an hour to 1 hour. The
crust looks better if brushed over with white of egg before baking.

POTATOES AND MUSHROOM STEW.

1-1/2 lbs. of potatoes, 1 Spanish onion, 1/2 lb. of mushrooms, 1 oz.
of butter, pepper and salt, and 1 teaspoonful of Allinson cornflour
for thickening. Peel, wash, and cut into pieces the potatoes; chop up
the onion, and set both over the fire with 1 pint of water, the butter
and seasoning; let cook until the potatoes are about half done.
Meanwhile skin, wash, and cut into pieces the mushrooms, add them to
the other ingredients, and let all stew together until tender. Thicken
the liquid with the cornflour, boil up, and serve.

QUEEN'S APPLE AND ONION PIE.