- 3 tablespoons semolina.
- ½ pint water.
- 2 eggs.
- 4 ounces grated cheese.
- 1 ounce butter.
- 1 small onion.
- ½ teaspoon salt.
- ¼ teaspoon pepper.
- ½ teaspoon mixed herbs.
Boil the semolina in the water for twenty minutes, stirring very frequently, then place on one side to cool. Grate the cheese, mince the onion very fine, and add them, with the yolks of the eggs, pepper, salt, and herbs, to the semolina, and mix all well together. Beat the whites of the eggs to a stiff froth, add them the last thing, taking care that all is well mixed, and pour into a pie dish in which one ounce of butter has been dissolved. Bake in a moderate oven for about three quarters of an hour.
[No. 111.]—Spanish Onions Stuffed.
- 6 large Spanish onions.
- 1 ounce cooked vermicelli.
- ½ ounce bread crumbs.
- ¼ ounce oiled butter.
- 1 egg.
- 1 teaspoon cream or milk.
- 1 teaspoon chopped parsley.
- 1 teaspoon salt.
- ¼ teaspoon grated lemon rind.
- ¼ teaspoon mixed herbs.
- ¼ teaspoon pepper.
- 1 ounce butter for baking.
Boil the onions in salted water for half an hour, then remove the skins and scoop out the centres, chop these very fine and add to the other ingredients, including the egg, and stir well. Fill the onions with this mixture, place them in a baking dish containing the ounce of butter, and bake three hours covered over. Baste them occasionally. Serve with the gravy.
Note.—Rice, semolina, etc., may be used in place of the vermicelli.
[No. 112.]—Spinach with Peas and Tomatoes.
- 2 pounds spinach.
- ½ pound shelled green peas.
- 1 onion.
- ½ pint tomato juice.
- A little pepper.
- 3 teaspoons salt.
- 1 ounce butter.
- ½ ounce flour.
- A little water.
Place the peas, the onion sliced, one teaspoonful of salt, and half a pint of water in a stewpan, and boil with the lid off until the peas are tender. Have ready the tomato juice thickened with half ounce each of flour and butter, add to the peas and stir well. In the meantime, cook the spinach (which must have been well washed and picked) in a little water and the remainder of the salt. When tender, strain through a colander, well press out the water, turn the spinach on to a chopping-board, chop very fine, then place it into a stewpan containing half an ounce of butter and stir over a brisk fire for a few minutes, adding pepper to taste. Turn the spinach on to a hot dish, pour over the peas, and serve with sippets of toast.