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 [...]
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 [...]
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 [...]
1 lb. of Spanish onions, 1 lb. of English onions, 4 oz. of butter, 3
eggs, 1/2 pint of cream, pepper and salt to taste, 1/2 lb. of Allinson
fine wheatmeal. Slice the onions, and stew them with 1-1/2 oz. of
butter without browning them. When tender let the onions cool, mix
with them the eggs, well beaten, and [...]
4 oz. each of medium oatmeal and Allinson fine wheatmeal, and 2-1/2
oz. of vege-butter or butter. Make the crust in the usual way with
cold water. It will be found beautifully short, very tasty, and more
digestible than white flour pastry.