To-days Recipe MEDLEY PIE

Dominion, Volume 30, Issue 173, 19 April 1937, Page 4

To-days Recipe MEDLEY PIE

Take 2oz. butter, Jib tomatoes, 2 large onions, pinch ground mace. 2 teaspoonfuls minced parsley, 2 hardboiled eggs, 2oz vermicelli, } lb. boiled potatoes, 1 pint white sauce, pepper, salt, and celery salt to taste, spaghetti and sliced boiled egg to garnish. Cover the bottom of a well-but-tered piedish with slices of tomato, scalded and peeled, and allowed to cool before slicing. Fry the peeled and sliced onions till golden, in the butter; Cover tomato slices with slices of hard-boiled egg. Sprinkle with pepper, salt, celery salt, parsley. mace, and a little of the onion. • Cover with a layer of well-season-ed white sauce, flavoured with onion. Place a layer of vermicelli, cooked till tender in boiling salted water and well drained, on top. Repeat layers till dish is full. Cover with sliced potatoes. Dab with one or two pats of butter. Bake in a moderate. oven till brown on top. Garnish with small heaps of cooked spaghetti and sliced hard-boiled egg. > .