SAVOURY FRITTERS (2).
12 oz. of onions, 6 oz. of breadcrumbs, 1 teaspoonful of dried sage, 2 eggs, 1-1/2 oz. of butter, pepper and salt to taste. Chop the onions up small and fry them in the butter, or oil a nice brown, then add the sage to them. Mix a third of the onions with the breadcrumbs, add the eggs well beaten, pepper and salt; mix all well, form into fritters, and fry in butter or oil. The remainder of the onions place round the fritters on the dish. Serve with apple sauce.
SAVOURY PICKLED WALNUT.
1/2 lb. of Allinson bread, 1 pint of milk, 3 eggs, 4 pickled walnuts and the vinegar to taste, 1 tablespoonful of finely chopped parsley, 1 teaspoonful of powdered mixed herbs, 1 grated English onion, 2 oz. of butter, pepper and salt to taste. Soak the bread in the milk, add the parsley, herbs, onion, eggs and seasoning. Mash up the pickled walnuts, dissolve part of the butter on the stove and add both to the other ingredients; mix all well. Butter a pie-dish with the rest of the butter, pour in the mixture, and bake.
SAVOURY PIE.
6 oz. of haricot beans, 1/2 lb. of onions, 1 lb. of tomatoes, 1/2 lb. of parboiled potatoes, 2 hard-boiled eggs, 1 teaspoonful
of herbs, 4 oz. of butter, 1/2 lb. of fine wheatmeal, pepper and salt to taste. Have the beans boiled the previous day, place them in a pie-dish, chop up the onions and boil them in a little water until soft, cut the potatoes in small dice, slice the tomatoes, cut up the eggs, and mix all the ingredients thoroughly in the pie dish, adding the herbs, 1 oz. of butter, and seasoning. Pour over the mixture 1 pint of water, and let it cook for 1 hour in the oven. Make a paste of the wheatmeal, the rest of the butter and a little cold water, cover the vegetables with it, and bake the pie 1 hour in a moderate oven.
SAVOURY TARTLETS.
4 eggs, 4 oz. grated cheese, 1 oz. of butter, 1 teaspoonful of mustard, 1 gill of cream, pepper and salt to taste. For the crust 6 oz. of Allinson fine wheatmeal, and 2 oz. of butter. Whip up the eggs and add to each egg 1 dessertspoonful of water. Dissolve the mustard in a little water; mix this, the cheese and seasoning with the eggs. Heat the butter in a frying-pan, and when boiling stir in the eggs and cheese mixture, stirring it with a knife over the fire until set. Turn the mixture into a bowl to cool. Meanwhile have ready the paste for the pastry. Rub the butter into the flour, add enough water to make it hold together, mixing the paste with a knife. Roll it out thin, line small patty pans, fill with the egg and cheese mixture. Moisten the edges of the paste in the patty pans, cover with paste, and press the edges together. Bake the little tartlets in a moderately hot oven until done; they will take from 15 to 20 minutes.