TOMATO PIE

1-1/2 lbs. of tomatoes
1/2 lb. of onions
1 oz. of butter
2 oz. of vermicelli
2 hard-boiled eggs
For the crust, 8 oz. of Allinson fine wheatmeal
3 oz. of butter

Cut up the potatoes and onions into dice, and parboil them in 1 pint of water, adding the butter and seasoning. Turn them into a pie-dish, add the tomatoes and eggs cut in slices, mix all the ingredients, and add the vermicelli broken up small. Make a paste with the meal, butter, and a little cold water, cover the pie with the crust, and bake for 1 hour.