Vegetarian cookery

;4 Boil the macaroni in water about half an hour ; drain the water from it ; spread it on a cloth, and when cool, cut it in pieces. Mix the bread crumbs with the milk ; add the eggs, wellbeaten ; season with pepper and salt. Put the onions into a well-buttered dish, dredged with flour ; lay the macaroni over them, and pour in the eggs, etc. Bake in a moderately hot oven ; turn it out on a hot, flat dish, and serve with brown sauce. No. 43. — Onion Omelet. Six onions, four eggs, two ounces of bread crumbs, and five table-spoonfuls of milk or cream. Peel and slice the onions ; bake them in a dish, with butter, pepper, and salt, till tender ; beat the eggs well ; add the milk, a little salt, the bread crumbs and onions ; put the mixture into a buttered pie-dish ; bake in a moderately hot oven, and serve with brown sauce. No. 44. — Omelet without Eggs or Butter. One pound of bread crumbs, half a pound of onions, quarter of a pound of macaroni, three ounces of chopped parsley, one table-spoonful of tapioca, two table-spoonfuls of salad oil, and one tea-spoonful of baking-powder. Boil the macaroni in water, adding a little salt ; or cook it in the oven with plenty of water, covered with a plate, till tender, but not soft ; drain the water from it, and, when cool, cut it in small pieces ; boil the tapioca in quarter of a pint of water five or six minutes ; mix it with the onions, boiled a little and chopped, the bread crumbs, parsley, and baking-powder ; season with pepper and salt. Put the oil in a dish, then a layer of the mixture and the macaroni alternately, having three layers of the mixture, and two of macaroni ; Bake in a moderately hot oven, and turn it over on a hot, flat dish. No. 45. — Omelet. * Two ounces of bread crumbs, four eggs, and an ounce of chopped parsley, beets, and leeks, mixed. Put quarter of a pint of water to the bread crumbs, add the herbs and the eggs, well beaten, and seasoned with pepper and salt ; melt about half an ounce of butter in the frying-pan, and when quite hot, pour in the mixture, and when set, cut it in quarters, turn it over and let it be nicely browned on both sides ; lay it on a flat dish, and serve with brown sauce. No. 46. — Omelet. One dessert-spoonful of chopped parsley, a dessert-spoonful of beets or spinach, chopped small, a small tea-spoonful of sweet leeks, half a tea-spoonful of lemon-thyme, one tablespoonful of flour, four table-spoonfuls of milk, and four eggs. Mix the flour with the milk or cream ; add the herbs, a very little mace or nutmeg, pepper, and salt ; add the eggs, well beaten, and stir all together ; pour it into a flat, buttered dish, and bake it in a hot oven about quarter of an hour or twenty minutes. No. 47. — Omelet. Five eggs, two ounces of onion, two ounces of bread crumbs, and half a tea-spoonful of sage. Beat the eggs well ; add the onion cut small, the bread crumbs, and the sage ; mix all together, and season with pepper and salt ; fry it in butter, on both sides, of a lightish brown colour, about the size of a plate, and one inch thick. Slice three or four onions ; fry and lay them round the omelet, and serve with brown sauce. No. 48. — Omelet.