6 large potatoes, 1 Spanish onion, 1 large apple, 1 oz. of butter, 1/2 teaspoonful of allspice, 1 dessertspoonful of sugar, pepper and salt to taste, a cupful of breadcrumbs. Chop the onion and apple fine and stew them (without water) with the butter, allspice, sugar, and seasoning. When quite tender sift in enough breadcrumbs to make a fairly stiff paste. Scoop the potatoes out as in previous recipe, fill them with the mixture, tie, bake the potatoes till tender, and serve them with brown sauce and vegetables.
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.
