er. 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 sa