2 lbs. of potatoes, 2 lbs. of tomatoes, 3 hard-boiled eggs, 1 oz. of
vermicelli or sago, 1 Spanish onion, 1 dessertspoonful of thyme, 1 oz.
of butter, pepper and salt to taste. For the crust, 1/2 lb. of
Allinson fine wheatmeal, 3 oz. of butter, and as much cold water as
needed. Boil the potatoes in their [...]
Cook a can of tomatoes with 1/2 an onion, a stalk of celery, a bay leaf
and pepper and salt. Dissolve 3/4 of a box of gelatine in 1/2 a cup of
cold water. Add the gelatine to the tomato and strain into small round
moulds; serve each one on a lettuce leaf with a circle of mayonnaise
dressing [...]
Slice potatoes and onions, stew with a little water until nearly done,
put into a pie-dish, flavour with herbs, pepper, and salt, add a
little soaked tapioca and very little butter, cover with short
wheatmeal crust, and bake 1 hour. To make a very plain pie-crust use
about 2 oz. of butter or a proportionate quantity of Allinson frying
oil [...]
Grease small cups and fill 2/3 full with bread crumbs and a little
chopped candied fruit; beat 2 eggs without separating and 2
tablespoonfuls of sugar and 1-1/2 cups of milk. Pour this carefully over
the crumbs and stand the cups in a pan of boiling water and bake in a
moderate oven 15 minutes. Turn out and serve [...]
2 medium-sized Spanish onions, 1 oz. of butter (or Allinson frying
oil), 3 eggs, pepper and salt. For the pastry, 6 oz. of Allinson fine
wheatmeal, 2-1/2 oz. of butter or oil. Chop the onions fine, boil them
a few minutes in a little water, and drain them; stew them in the
butter for 10 minutes, adding the seasoning [...]