Remove the coarse part of the green stalks of the leeks. If the leeks are gritty cut them right through and wash them well, and if necessary use a brush to get out the sand. Tie the leeks in bunches and steam them until tender, which will take about 1-1/2 hours. Make a white sauce as for the cauliflower. Put the leeks on pieces of dry toast on a flat dish, pour the sauce over them, and serve.
MUSHROOMS (STEWED).
1 lb. of mushrooms, 1 oz. of butter, 1/2 pint of water, 1/2 teaspoonful of herbs, 1/2 saltspoonful of nutmeg, pepper and salt to taste, juice of 1/2 a lemon, the yolk of 1 egg, 1 dessertspoonful of Allinson cornflour. Peel and clean the mushrooms, and wash them in water with a dash of vinegar in it. Wipe them dry with a cloth; have the water and butter ready in a saucepan with the herbs, and seasoning. Stew the mushrooms in this for 10 to 15 minutes. Thicken with the cornflour, then stir in the yolk of egg with the lemon juice, and serve.
ONION TORTILLA.
1 lb. of Spanish onions, 1-1/2 oz. of butter or oil, 3 eggs. Melt the butter in a frying-pan, slice the onions, and fry them for 10 or 15 minutes, beat the eggs, add them to the onions, season with pepper and salt, and fry the whole a light brown on both sides.
ONIONS (BRAISED).
2 lbs. of onions, 2 oz. of butter, vege-butter, or oil, pepper and salt to taste. Peel and slice the onions, and fry them a nice brown in the butter. Then add enough water to make gravy, add pepper and salt, and stew the onions for 20 minutes. Eat with wholemeal toast. This is very savoury, and is much liked.
ONIONS (SPANISH) (BAKED).
Peel as many onions as are required, making an incision crossways on the top, and put in a baking-dish with 1/2 oz. of butter on each large onion, or half that quantity on small ones; dust them over with pepper and salt, and bake them for 3 hours. Keep them covered for 2 hours, and let them brown after that. Baste the onions from time to time with the butter.