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

and cook until tender; time from 15 to 20 minutes. Serve very hot with grated cheese. SPANISH ONIONS (Stewed). Cut up lengthways as many onions as may be required, according to number in family. Set them over a fire in a saucepan with a piece of butter the size of a walnut, and 1 teacupful of water; let them stew gently for 1-1/2 hours, when there will be a lot of juice boiled out of the onions. Chop fine a handful of parsley, thicken the liquid on the onions with some Allinson fine wheatmeal, add pepper and salt; let the onions simmer a few minutes longer, then mix the parsley with them, and serve at once with squares of toast. This is a very nice dish for the evening meal. SPANISH ONIONS AND CHEESE. This is a very savoury dish and suitable for an evening meal. 1 lb. of Spanish onions, 4 oz. of cheese, a few breadcrumbs, pepper and salt to taste, and 1 oz. of butter. Peel and slice the onions thinly and grate the cheese. Arrange the onions in a pie-dish in layers, sprinkling cheese and a little pepper and salt between each layer. Finish with the cheese, scatter breadcrumbs on the top, cut up the butter into bits and scatter it over the breadcrumbs. Pour a small teacupful of water into the pie-dish, and bake about 2 hours. This is nice eaten cold as well as hot. SPANISH ONIONS AND WHITE SAUCE. Choose as many onions of equal size as are required and boil them whole in plenty of water until tender; the time necessary being about 2 to 2-1/2 hours. Then drain them, keeping the water they were boiled in as stock for soup or stew. Make the sauce as follows: 1/2 pint of milk, 1 oz. of butter, 1 heaped teaspoonful of cornflour, pepper and salt to taste. Boil the milk with the butter and seasoning, and thicken it with the cornflour. Boil the sauce up again and pour it over the onions, which should be ready on a hot dish on slices of