VEGETABLE QUICHE

1/2 lb. of turnips
1/2 lb. of carrots
1/2 lb. of potatoes
1/2 lb. of shelled green peas (if in season)
1/2 lb. of onions
8 oz. of Allinson fine wheatmeal
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, wheatmeal, 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.