Dr. Allinson's cookery book, comprising many valuable vegetarian recipes

pie-dish with 1/2 oz. of butter, place a layer of breadcrumbs in your dish, a layer of apple and onion, repeat this until your dish is full, finishing with breadcrumbs. Place the rest of the butter on the top in little bits, and bake the pie for 1 hour. Serve with brown gravy. QUEEN'S ONION PIE. 3 lbs of Spanish onions, 3 breakfastcupfuls of Allinson breadcrumbs, 3 eggs, 3 oz. of butter, 1 teaspoonful of mixed herbs, 1 tablespoonful of finely chopped parsley, pepper and salt to taste, and a little hot milk. Stew the onions in 2 oz. of butter, adding the herbs and seasoning. Prepare the breadcrumbs in the same way as for "Queen's Onion and Apple Pie," place the onions and breadcrumbs in layers as in the previous recipe, and bake 1 hour. QUEEN'S TOMATO PIE. 8 breakfastcupfuls of Allinson breadcrumbs, 3 eggs, 2 lbs. of tomatoes, 2 finely chopped onions, 1/2 oz. of butter, pepper and salt to taste, a little boiling milk; 1 dessertspoonful of finely chopped parsley. Cut the tomatoes into slices, and stew them gently with 1 oz. of the butter, the onions and seasoning for 10 minutes, then add the parsley. Soak the breadcrumbs with enough hot milk to just moisten them through, add the eggs beaten up. Grease a pie-dish, place in it first a layer of breadcrumbs, then one of tomatoes and so on until full, finishing with breadcrumbs. Put the rest of the butter in little bits on the top of the pie, and bake it until lightly brown. SAVOURY CUSTARD. 1 quart of milk; 6 eggs, 6 oz. of grated cheese, Parmesan is the best, but any kind of cooking cheese can be used; 1/2 a saltspoonful of nutmeg, pepper and salt to taste. Heat the milk; meanwhile whip the eggs well, and mix the cheese and seasoning with them. Mix well with the hot milk, pour the mixture into a buttered pie-dish, and bake in a moderately hot oven until set. Serve with green vegetables and potatoes. SAVOURY CUSTARD (Another way). 1 quart of milk, 6 eggs,