Tried favourites cookery book

Take bread-crumbs, chopped onions, pepper, salt, butter, the peeled and sliced tomatoes, the milk and beaten eggs. Mix well and put in greased pie-dish. Shake over a handful bread-crumbs, add a few tiny dots of butter, and bake till brown. Vegetarian Omelet. 2 teacupfuls of Bread Crumbs, i lb. Macaroni, 1 large Spanish Onion, 1 Pepper and Salt, piece of Butter the size of an egg. Put a layer of crumbs, boiled macaroni, and onions ; then bea,t up 2 eggs mixed in a pennyworth of sweet milk, pour over ingredients and bake in the oven. Onions, Stuffed.. Take some Spanish onions ; peel and scoop out a part of the insides, which must be finely chopped ; then mix some bread crumbs, a little butter and cream. Season with pepper and salt, put into the onions ; then steam or stew till tender, and seiwe with brown sauce. Harvest Pie. Tlie ingredients must be prepared beforehand. Potatoes boiled not too soft to slice, 1 carrot, ^ swede turnip, 3 medium onions, boiled ^ hour, then out up and stewed in fresh cold water till tender, J lb. chestnuts, cut crosswise at point, boiled quickly 20 minutes, peeled and skinned, also 1 dessertspoon tapicoa soaked all night in cold water. Put all in a pie-dish. Moisten well with milk. If liked, add 2 hard-boiled eggs, pepper, and salt. Cover with short crust and balce. Goose Pudding. i lb. scraps of Bread,i tablespoonful Flour, pinch of Pepper and Salt, Dripping size of egg, teaspoonful Sage rubbed down, 2 tablespoonfuls Milk.Soak bread with boiling water, and drain well ; add dry ingredients, then milk. Place mixture in well-greased tin ; shred the dripping over the top, and bake 20 minutes. Cut in squares, and servo hot or cold. Rice, with Cheese. Wash a small cupful of rice, and boil it in water until tender. Strain, and add about i pint of milk, a little bit of butter, pepper, and salt. Simmer for a little while, until the rice and milk are blended. Meanwhile, grate 2 or 3 oz. cheese. Grease a pie-dish well with butter, and lay the rice and cheese in alternate layers, sprinkling cheese on the top, also a few pieces of butter cut in shreds. Put in the oven until nicely brown, and serve very hot. Rissoles. 1 Potato of middle size, 1 small Onion, a little Parsley, 2 tablespoonfuls Bread Crumbs, ^ teaspoon Pepper and Salt, mixed; J oz. Butter, ^ teaspoon Marjoram and Winter Savoury, mixed; and 1 Egg. Boil and bruise potato. Boil egg hard and onion soft. Make 8 balls. Boll in egg and bread crumbs, and cook in a little butter either in oven or over fire. Serve with brown sauce, in which is a very little ketchup. Bread and Cheese Rissoles. 1 breakfastcupful Brown Bread Crumbs, 1 do. Grated Cheddar Cheese, a little chopped Parsley, and 1 Egg. Mix all with the beaten egg, form into balls, and fry in boiling fat for about 10 minutes, or steam with a little milk and no parslev for 1 hour and turn out, / Savoury or Entree. Take ¼ lb. tomatoes, ½ lb. macaroni, 2 oz. Cheddar cheese, and a little butter ; season with pepper and salt to taste. Stew the tomatoes well, and boil the macaroni till soft. Stir the ingredients well together and serve. Sprinkle chopped parsley over all Savoury Pie.