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

the milk, breadcrumbs, and the baked onions. Put the mixture into a greased pie-dish, and bake in a moderately hot oven. Serve with tomato sauce. OMELET SAVOURY. Soak Allinson wholemeal bread in cold milk and water until soft, then rub smooth, grate 1 onion, beat up 1 egg, and add a few flavouring herbs, and pepper and salt to taste. Mix the whole together, put in a pie-dish, place a few small pieces of butter on the top, and bake about 1/2 hour, or until done. Eat with vegetables and potatoes. OMELET SOUFFLÉ. 4 eggs, 3 oz. of sifted castor sugar, the grated rind of 1/2 a lemon, 1 oz. of butter. Beat the yolks of the eggs for 10 minutes with the sugar and lemon rind. Whip the whites of the eggs to a very stiff froth, mix it with the other ingredients, pour the mixture into a well-buttered pie-dish or cake tin, and bake the soufflé in a moderately hot oven from 10 to 15 minutes. Serve immediately. OMELET SOUFFLÉ (SWEET). 6 eggs, 3 oz. of powdered sugar, 1 oz. of butter, 1 dessertspoonful of potato flour, and 1 dessertspoonful of orangeflower water. Put the yolks of the eggs into a large basin, add the sugar, potato flour, and orange water, and beat all well with a wooden spoon for 10 minutes; beat the whites of the eggs to a stiff froth, and mix them lightly with the other ingredients. Meanwhile beat the butter in the omelet pan; when boiling pour the mixture into it, and fry the omelet over a gentle fire. When it begins to set round the sides shake it very gently from side to side, and turn the omelet neatly out on a buttered dish. Set it in the oven for about 10 minutes, and serve immediately with a little castor sugar sifted over it. OMELET TOMATO (1). This is made in almost the same way as the savoury omelet, but without the addition of flavouring herbs. 2 average-sized tomatoes are cut up fine, and mixed with the ingredients given above. When tinned tomatoes