BATTER VEGETABLE.

BATTER VEGETABLE.
½ lb. of turnips, ½ lb. of carrots, ½ lb. of potatoes, ½ lb. of shelled green peas (if in season), ½ lb. of onions, 8 oz. of Allinson fine wheat meal, 1 pint of milk, 3 eggs, 2 oz. of butter, pepper and salt. Cut the vegetables into small dice; fry them in the butter until fairly well cooked. Make the batter with the milk, wheat meal, and the eggs well beaten; add the vegetables and seasoning. Bake the mixture in a pie-dish for 1-1/2 hours in a moderate oven.