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Amazing Vegetarian Recipes the Secrets of Veg Cooking Mastery

Amazing Vegetarian Recipes the Secrets of Veg Cooking Mastery

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Published by lilucamp
Amazing Vegetarian Recipes the Secrets of Veg Cooking Mastery
Amazing Vegetarian Recipes the Secrets of Veg Cooking Mastery

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Published by: lilucamp on May 10, 2013
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07/02/2014

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Sections

  • ARTICHOKE SOUP
  • HARICOT SOUP
  • BARLEY SOUP
  • BREAD SOUP
  • CABBAGE SOUP
  • CABBAGE SOUP (French)
  • SOUPS AND STEWS
  • CAPER SOUP
  • CARROT SOUP (1)
  • CARROT SOUP (2)
  • CAULIFLOWER SOUP
  • CLEAR SOUP
  • CLEAR SOUP (with Dumplings)
  • CLEAR CELERY SOUP
  • COCOANUT SOUP
  • CORN SOUP
  • LEEK SOUP (1)
  • LEEK SOUP (2)
  • LENTIL SOUP
  • MACARONI STEW
  • MILK SOUP
  • MILK SOUP (suitable for Children)
  • OATMEAL SOUP
  • ONION SOUP (French)
  • PARSNIP SOUP
  • PEA SOUP
  • PEASE BROSE
  • PORTUGUESE SOUP
  • POTATO SOUP
  • RICE SOUP
  • RICE AND GREEN-PEA SOUP
  • RICE AND ONION SOUP
  • ST. ANDREW’S SOUP
  • SCARLET RUNNER SOUP
  • SORREL SOUP (1)
  • SORREL SOUP (2)
  • SORREL SOUP (French) (3)
  • SPANISH SOUP
  • SPINACH SOUP
  • SPRING SOUP
  • SUMMER SOUP
  • TAPIOCA AND TOMATO SOUP
  • TOMATO SOUP (1)
  • TOMATO SOUP (2)
  • VEGETABLE SOUP
  • WHITE SOUP
  • BATER CELERY
  • BATER POTATO
  • BATER VEGETABLE
  • BUTER BEANS WITH PARSLEY SAUCE
  • CARROTS AND RICE
  • CAULIFLOWER AND POTATO PIE
  • CAULIFLOWER PIE
  • CELERY À LA PARMESAN
  • CELERY CROQUETES
  • CURRY SAVOURY
  • FAVOURITE PIE
  • FORCEMEAT BALLS
  • LENTIL PIE
  • LENTIL RISSOLES
  • LENTIL TURNOVERS
  • LENTILS (CURRIED), AND RICE
  • LENTILS (POTED), FOR SANDWICHES
  • MUSHROOM CUTLETS
  • MUSHROOM SAVOURY
  • MUSHROOM TARTLETS
  • MUSHROOM TURNOVERS
  • OATMEAL PIE-CRUST
  • ONION TART
  • ONION TURNOVER
  • POTATO PIE
  • POTATO AND TOMATO PIE
  • POTATOES AND MUSHROOM STEW
  • QUEEN’S APPLE AND ONION PIE
  • QUEEN’S ONION PIE
  • QUEEN’S TOMATO PIE
  • SAVOURY CUSTARD
  • SAVOURY CUSTARD (Another way)
  • SAVOURY FRITERS (1)
  • SAVOURY FRITERS (2)
  • SAVOURY TARTLETS
  • SPAGHETI AUX TOMATOES
  • SPANISH ONIONS (Stewed)
  • SPANISH ONIONS AND CHEESE
  • SPANISH ONIONS AND WHITE SAUCE
  • SPINACH DUMPLINGS
  • STEWED MUSHROOMS
  • STUFFED SPANISH ONIONS WITH BROWN SAUCE
  • SWEET CORN FRITERS
  • TOMATO PIE
  • TOMATO TORTILLA
  • TOMATOES AND ONION PIE
  • TOMATOES AU GRATIN
  • VEGETABLE BALLS
  • VEGETABLE MOULD
  • VEGETABLE PIE (1)
  • VEGETABLE PIE (2)
  • VEGETABLE STEW
  • YORKSHIRE PUDDING
  • MACARONI (Italian)
  • MACARONI CHEESE
  • MACARONI CREAM
  • MACARONI SAVOURY
  • RICE, HOW TO COOK
  • CURRIED RICE AND TOMATOES
  • PORTUGUESE RICE
  • RICE AND LENTILS
  • RICE AND ONIONS
  • SAVOURY RICE (Italian)
  • CHEESE OMELET
  • FRENCH BEAN OMELET
  • FRENCH OMELET WITH CHEESE
  • GARDENER’S OMELET
  • OMELET LENTIL
  • OMELET MACARONI
  • OMELET SAVOURY
  • OMELET SOUFFLÉ
  • OMELET SOUFFLÉ (SWEET)
  • OMELET TOMATO (1)
  • OMELET TOMATO (2)
  • OMELET TRAPPIST
  • SWEET OMELET (1)
  • SWEET OMELET (2)
  • SWEET OMELET (3)
  • GREEN VEGETABLES (General Remarks)
  • ARTICHOKES À LA SAUCE BLANCHE
  • ARTICHOKES À LA PARMESAN
  • ASPARAGUS (BOILED)
  • CARROTS WITH PARSLEY SAUCE
  • CAULIFLOWER WITH WHITE SAUCE
  • CELERY (ITALIAN)
  • CELERY (STEAMED) WITH WHITE CHEESE SAUCE
  • CELERY (STEWED) WITH WHITE SAUCE
  • MUSHROOMS (STEWED)
  • ONION TORTILLA
  • ONIONS (BRAISED)
  • ONIONS (SPANISH) (BAKED)
  • SCOTCH OR CURLY KAIL
  • TURNIPS (MASHED)
  • APPLE SOUFFLÉ
  • CHEESE SOUFFLÉ
  • EGG COOKERY
  • CHOCOLATE SOUFFLÉ
  • EGG AND CHEESE
  • EGG AND CHEESE FONDU
  • EGG AND TOMATO SAUCE
  • EGG SALAD WITH MAYONNAISE
  • EGGS À LA BONNE FEMME
  • EGGS À LA DUCHESSE
  • EGGS AND CABBAGE
  • EGGS AU GRATIN
  • FORCEMEAT EGGS
  • MUSHROOM AND EGGS
  • MUSHROOM SOUFFLÉ
  • POTATO SOUFFLÉ
  • RATAFIA SOUFFLÉ
  • RICE SOUFFLÉ
  • SAVOURY CREAMED EGGS
  • SAVOURY SOUFFLÉ
  • SCALLOPED EGGS
  • SPINACH TORTILLA
  • STIRRED EGGS ON TOAST
  • SWEET CREAMED EGGS
  • SWISS EGGS
  • TARRAGON EGGS
  • TOMATO SOUFFLÉ
  • WATER EGGS
  • ARTICHOKE SALAD
  • CAULIFLOWER SALAD
  • CUCUMBER SALAD
  • EGG MAYONNAISE
  • POTATO SALAD (1)
  • POTATO SALAD (2)
  • SPANISH SALAD
  • SUMMER SALADS
  • POTATO BIRD’S NEST
  • POTATO CHEESE
  • POTATO CHEESECAKES
  • POTATO CROQUETES
  • POTATO PUDDING
  • POTATO ROLLS (BAKED)
  • POTATO ROLLS (Spanish)
  • POTATO SALAD (MASHED)
  • POTATO SAUSAGES
  • POTATO SNOW (a Prety Dish)
  • POTATO SURPRISE
  • POTATO WITH CHEESE
  • POTATOES À LA DUCHESSE
  • POTATOES (BROWNED)
  • POTATOES AND CARROTS
  • POTATOES (CURRIED)
  • POTATOES (MASHED)
  • POTATOES (MASHED)(another way)
  • POTATOES (MILK)
  • POTATOES (MILK) WITH CAPERS
  • POTATOES (SAVOURY)
  • POTATOES (SCALLOPED)
  • POTATOES (STUFFED) (1)
  • POTATOES (STUFFED)(2)
  • POTATOES (STUFFED) (3)
  • POTATOES (STUFFED) (4)
  • POTATOES (TOASTED)
  • APRICOT SAUCE
  • BOILED ONION SAUCE
  • BROWN SAUCE (1)
  • BROWN SAUCE (2)
  • CHOCOLATE SAUCE
  • CURRANT SAUCE (RED & WHITE)
  • CURRY SAUCE (1)
  • CURRY SAUCE (2)
  • CURRY SAUCE (BROWN)
  • EGG CAPER SAUCE
  • EGG SAUCE
  • EGG SAUCE WITH SAFFRON
  • FRIED ONION SAUCE
  • HERB SAUCE
  • HORSERADISH SAUCE
  • MAYONNAISE SAUCE
  • MILK FROTH SAUCE
  • MINT SAUCE
  • MUSTARD SAUCE
  • ORANGE FLOWER SAUCE
  • ORANGE FROTH SAUCE
  • PARSLEY SAUCE
  • RASPBERRY FROTH SAUCE
  • RATAFIA SAUCE
  • ROSE SAUCE
  • SAVOURY SAUCE
  • TARTARE SAUCE
  • TOMATO SAUCE (1)
  • TOMATO SAUCE (2)
  • WHEATMEAL SAUCE
  • WHITE SAUCE (1)
  • WHITE SAUCE (2)
  • WHITE SAUCE (SAVOURY)
  • ALMOND PUDDING (1)
  • ALMOND PUDDING (2)
  • APPLE CHARLOTE
  • APRICOT PUDDING
  • BAKED CUSTARD PUDDING
  • BARLEY (PEARL) AND APPLE PUDDING
  • BATER JAM PUDDING
  • BATER PUDDING
  • BELGIAN PUDDING
  • BIRD-NEST PUDDING
  • BREAD AND JAM PUDDING
  • BREAD SOUFFLÉ
  • BUCKINGHAM PUDDING
  • CABINET PUDDING (1)
  • CABINET PUDDING (2)
  • CABINET PUDDING (3)
  • CANADIAN PUDDING
  • CARROT PUDDING
  • CHOCOLATE MOULD
  • CHOCOLATE PUDDING
  • CHOCOLATE PUDDING (STEAMED)
  • CHOCOLATE TRIFLE
  • CHRISTMAS PUDDING (1)
  • CHRISTMAS PUDDING (2)
  • CHRISTMAS PUDDING (3)
  • CHRISTMAS PUDDING (4)
  • COCOA PUDDING
  • COCOANUT PUDDING (1)
  • COCOANUT PUDDING (2)
  • COLLEGE PUDDING
  • CUSTARD PUDDING
  • CUSTARD PUDDING WITHOUT EGGS
  • EMPRESS PUDDING
  • FEATHER PUDDING
  • FRUIT AND CUSTARD PUDDING
  • GIANT SAGO PUDDING
  • GOOSEBERRY SOUFFLÉ
  • GREENGAGE SOUFFLÉ
  • GROUND RICE PUDDING
  • HASTY MEAL PUDDING (1)
  • HASTY MEAL PUDDING (2)
  • LEMON PUDDING
  • LENTIL FLOUR PUDDING
  • LONDON PUDDING
  • MACARONI PUDDING (1)
  • MACARONI PUDDING (2)
  • MALVERN PUDDING
  • MARLBOROUGH PUDDING
  • MELON PUDDING
  • MINCEMEAT PANCAKES
  • NEWCASTLE PUDDING
  • NURSERY PUDDING
  • OATMEAL PANCAKES
  • OATMEAL PUDDING
  • OMELET SOUFFLÉ (1)
  • OMELET SOUFFLÉ (2)
  • ORANGE PUDDING
  • OXFORD PUDDING
  • PANCAKE PUDDING
  • 7 pancakes
  • PARADISE PUDDING
  • POOR EPICURE’S PUDDING
  • POPPY-SEED PUDDING
  • PRUNE PUDDING
  • RICE PUDDING (French)
  • ROLLED WHEAT PUDDING
  • SEMOLINA BLANCMANGE
  • SEMOLINA PUDDING
  • SIMPLE PUDDING
  • SIMPLE FRUIT PUDDING
  • SIMPLE SOUFFLÉ
  • SPANISH PUDDING
  • SPONGE DUMPLINGS
  • STUFFED SWEET ROLLS
  • VANILLA CHESTNUTS (for Dessert)
  • WINIFRED PUDDING
  • PIE-CRUSTS
  • BLANCMANGE TARTLETS
  • CHEESECAKES (ALMOND)
  • CHOCOLATE TARTS
  • MARLBOROUGH PIE
  • LEMON CREAM (for Cheesecakes)
  • LEMON TART
  • BLANCMANGE
  • BLANCMANGE (LEMON) (a very good Summer Pudding)
  • BLANCMANGE EGGS
  • ORANGE MOULD (1)
  • ORANGE MOULD (2)
  • BLANCMANGES
  • APRICOT CREAMS
  • BLACKBERRY CREAM
  • CHOCOLATE CREAM
  • CHOCOLATE CREAM (French) (1)
  • CHOCOLATE CREAM (WHIPPED)
  • EGG CREAM
  • MACAROON CREAM
  • RASPBERRY CREAM
  • RUSSIAN CREAM
  • STRAWBERRY CREAM
  • WHIPPED CREAMS
  • ALMOND CUSTARD
  • BAKED APPLE CUSTARD
  • BAKED CUSTARD
  • CARAMEL CUSTARD
  • CARAMEL CUP CUSTARD (French)
  • CUSTARD (ALLINSON)
  • CUSTARD IN PASTRY OR KENTISH PUDDING PIE
  • GOOSEBERRY CUSTARD
  • GOOSEBERRY FOOL
  • MACARONI CUSTARD
  • MACAROON CUSTARD
  • ORANGE CUSTARD
  • RASPBERRY CUSTARD
  • STRAWBERRY CUSTARD
  • APPLES (BUTERED)
  • APPLE CAKE
  • APPLES (DRYING)
  • APPLE DUMPLINGS
  • APPLE FOOL
  • APPLE FRITERS
  • APPLE PANCAKES
  • APPLE PUDDING
  • APPLE SAGO
  • APPLE TART (OPEN)
  • THE ADVANTAGES OF WHOLEMEAL BREAD
  • BARLEY BANNOCKS
  • BUTER BISCUITS
  • BUTERMILK CAKE
  • BUTERMILK CAKES
  • CHOCOLATE BISCUITS
  • CHOCOLATE CAKE (1)
  • CHOCOLATE CAKE (2)
  • CHOCOLATE MACAROONS
  • COCOANUT BISCUITS
  • COCOANUT DROPS
  • COCOANUT ROCK CAKES
  • CORNFLOUR CAKE
  • CRISP OATMEAL CAKES
  • DYSPEPTICS’ BREAD
  • DOUGHNUTS
  • ICING FOR CAKES
  • LIGHT CAKE
  • LUNCH CAKE
  • OATMEAL BANNOCKS
  • OATMEAL FINGER-ROLLS
  • PLAIN CAKE
  • POTATO FLOUR CAKES
  • QUEEN’S SPONGE CAKE
  • RICE CAKES (1)
  • RICE CAKES (2)
  • RICE AND WHEAT BREAD
  • ROCK SEED CAKES
  • SALLY LUNN
  • SEED CAKE (1)
  • SEED CAKE (2)
  • SEED CAKE (3)
  • SEED CAKE (4)
  • SEED CAKE (5)
  • SEED CAKE (6)
  • SLY CAKES
  • SPONGE CAKE (1)
  • SPONGE CAKE (2)
  • SPONGE CAKE ROLY-POLY
  • UNFERMENTED BREAD
  • UNFERMENTED FINGER- ROLLS
  • VICTORIA SANDWICH
  • WHOLEMEAL BREAD (FERMENTED)
  • WHOLEMEAL CAKE
  • WHOLEMEAL GEMS
  • WHOLEMEAL ROCK CAKES
  • A DISH OF SNOW
  • CAULIFLOWER AU GRATIN
  • COMPÔTE OF ORANGES AND APPLES
  • CRUST FOR MINCE PIES
  • GROUND RICE PANCAKES
  • MACARONI PANCAKES
  • MINCEMEAT
  • MINCEMEAT (another)
  • ORANGE FLOWER PUFF
  • ORANGES IN SYRUP
  • RASPBERRY FROTH
  • SNOWBALLS
  • STEWED PEARS AND VANILLA CREAM
  • TIPSY CAKE
  • VEGETABLE PIE
  • GOLDEN SYRUP PUDDING
  • CABINET PUDDING
  • LEEK SOUP
  • A WEEK’S MENU
  • BARLEY FOR BABIES
  • BARLEY FOR INVALIDS AND ADULTS
  • BLACK CURRANT TEA
  • OATMEAL PORRIDGE
  • DR. ALLINSON’S NATURAL FOOD
  • II. MIDDAY MEALS
  • SAVOURY DISHES MADE WITH BATER
  • STEWED FRUIT PUDDING
  • A MONTH’S MENUS FOR ONE PERSON
  • WHEATMEAL PUDDING
  • CLEAR SOUP (Julienne)
  • CLEAR TOMATO SOUP
  • MACARONI WITH CHEESE
  • RICE AND TOMATOES
  • RICE CHEESE SOUP
  • STEWED PRUNES AND GRATED COCOANUT
  • RICE AND MUSHROOMS
  • VERMICELLI RISSOLES
  • BAKED APPLES AND WHITE SAUCE
  • CHOCOLATE BLANCMANGE
  • RICE CHEESECAKES
  • APPLE AND ONION PIE
  • MACARONI PUDDING
  • BUTER BEANS RISSOLES
  • CLEAR SOUP WITH DROPPED DUMPLINGS
  • SAVOURY SAUSAGES
  • MACARONI CUTLETS
  • GROUND RICE CUTLETS
  • BEETROOT FRITERS
  • DEVONSHIRE SANDWICHES
  • TOMATOES ON TOAST
  • CHEESE SANDWICHES
  • CHOCOLATE SANDWICHES
  • CURRY SANDWICHES

Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

Contents
SOUPS AND STEWS
ARTICHOKE SOUP. HARICOT SOUP. BARLEY SOUP. BREAD SOUP. CABBAGE SOUP. CABBAGE SOUP (French). CAPER SOUP. CARROT SOUP (1). CARROT SOUP (2). CAULIFLOWER SOUP. CLEAR SOUP. CLEAR SOUP (with Dumplings). CLEAR CELERY SOUP. COCOANUT SOUP. CORN SOUP. LEEK SOUP (1). LEEK SOUP (2). LENTIL SOUP. MACARONI STEW.

1
1 1 1 1 1 1 2 2 2 2 2 2 3 3 3 3 3 4 4

MILK SOUP. MILK SOUP (suitable for Children). OATMEAL SOUP. ONION SOUP (French). PARSNIP SOUP. PEA SOUP. PEASE BROSE. PORTUGUESE SOUP. POTATO SOUP. RICE SOUP. RICE AND GREEN-PEA SOUP. RICE AND ONION SOUP. ST. ANDREW’S SOUP. SCARLET RUNNER SOUP. SORREL SOUP (1). SORREL SOUP (2). SORREL SOUP (French) (3). SPANISH SOUP. SPINACH SOUP. SPRING SOUP. SUMMER SOUP. TAPIOCA AND TOMATO SOUP. TOMATO SOUP (1). TOMATO SOUP (2).

4 4 4 4 4 5 5 5 5 5 5 5 6 6 6 6 6 6 6 7 7 7 7 7

 BREAD AND CHEESE SAVOURY. CHESTNUT PIE. CORN PUDDING. BATTER POTATO. CELERY À LA PARMESAN. CAULIFLOWER PIE. BEAN PIE. 9 9 9 9 SAVOURIES ARTICHOKES AUX TOMATOES. 10 10 10 10 10 10 11 11 11 11 11 11 12 12 12 12 . CAULIFLOWER AND POTATO PIE. CELERY CROQUETTES. VEGETABLE MARROW SOUP.VEGETABLE SOUP. CARROTS AND RICE. CURRY SAVOURY. FAVOURITE PIE. COLCANON. BATTER VEGETABLE. CURRY BALLS. BUTTER BEANS WITH PARSLEY SAUCE. 7 8 8 BATTERS BATTER CELERY. WHITE SOUP.

 HERB PIE. MUSHROOM SAVOURY. LENTIL TURNOVERS. LENTILS (CURRIED). POTATOES AND MUSHROOM STEW. MUSHROOM TARTLETS. HOT-POT. OATMEAL PIE-CRUST. POTATO PIE. ONION TART. MUSHROOM TART AND GRAVY. POTATO AND TOMATO PIE. FOR SANDWICHES. LENTIL RISSOLES. AND RICE. MUSHROOM TURNOVERS. MINESTRA. ONION TURNOVER. 12 12 12 13 13 13 13 13 14 14 14 14 14 15 15 15 15 15 16 16 16 16 16 16 . LENTIL PIE. MUSHROOM CUTLETS.FORCEMEAT BALLS. QUEEN’S APPLE AND ONION PIE. HAGGIS. MUSHROOM PIE. LEEK PIE. LENTILS (POTTED).

 TOMATOES AU GRATIN. SAVOURY TARTLETS. QUEEN’S TOMATO PIE.QUEEN’S ONION PIE. TOMATO PIE. SAVOURY FRITTERS (2). VEGETABLE BALLS. SAVOURY PIE. SAVOURY PICKLED WALNUT. SPANISH ONIONS (Stewed). SPINACH DUMPLINGS. SWEET CORN FRITTERS. SPANISH ONIONS AND CHEESE. TOMATOES AND ONION PIE. 17 17 17 17 17 17 18 18 18 18 18 18 19 19 19 19 20 20 20 20 20 20 20 STUFFED SPANISH ONIONS WITH BROWN SAUCE. SPANISH ONIONS AND WHITE SAUCE. 19 . SAVOURY CUSTARD (Another way). SAVOURY CUSTARD. SPAGHETTI AUX TOMATOES. STEWED MUSHROOMS. SAVOURY FRITTERS (1). SPANISH STEW. TOMATOES À LA PARMESAN. TOMATO TORTILLA.

 NUTROAST. SPANISH RICE. 24 24 24 24 24 24 25 25 25 25 OMELETS CHEESE OMELET. RICE AND ONIONS. MACARONI SAVOURY. 22 22 22 22 23 RICE RICE. SAVOURY RICE CROQUETTES. CURRIED RICE AND TOMATOES. VEGETABLE PIE (2). PORTUGUESE RICE. CURRIED RICE. RICE AND LENTILS. SAVOURY RICE (Italian). 26 26 . VEGETABLE PIE (1). HOW TO COOK. 20 21 21 21 21 21 MACARONI MACARONI (Italian). YORKSHIRE PUDDING. MACARONI CHEESE. MACARONI CREAM.VEGETABLE MOULD. VEGETABLE STEW.

 CAULIFLOWER WITH WHITE SAUCE. OMELET SAVOURY.FRENCH BEAN OMELET. ARTICHOKES À LA PARMESAN. OMELET MACARONI. SWEET OMELET (1). 29 29 29 30 30 30 30 30 . OMELET SOUFFLÉ. FRENCH OMELET WITH CHEESE. SWEET OMELET (3). ASPARAGUS (BOILED). SWEET OMELET (2). OMELET TOMATO (1). CABBAGE. OMELET LENTIL. ARTICHOKES À LA SAUCE BLANCHE. OMELET ONION. OMELET HERB. OMELET SOUFFLÉ (SWEET). OMELET TRAPPIST. OMELET TOMATO (2). GARDENER’S OMELET. 26 26 26 26 26 27 27 27 27 27 27 27 27 28 28 28 VEGETABLES GREEN VEGETABLES (General Remarks). CARROTS WITH PARSLEY SAUCE.

 EGG AND CHEESE FONDU. LEEKS. EGG AND CHEESE. ONIONS (SPANISH) (BAKED). EGG SALMAGUNDI WITH JAM. 33 33 33 34 34 34 34 34 34 35 35 35 35 . 30 EGG COOKERY APPLE SOUFFLÉ. ONIONS (BRAISED). EGGS À LA BONNE FEMME. CHOCOLATE SOUFFLÉ. CURRIED EGGS. EGG AND TOMATO SANDWICHES. CELERY (STEWED) WITH WHITE SAUCE. ONION TORTILLA. EGG SAVOURY. 30 31 31 31 31 31 31 31 32 32 CELERY (STEAMED) WITH WHITE CHEESE SAUCE. SCOTCH OR CURLY KAIL. TURNIPS (MASHED). CHEESE SOUFFLÉ. EGG SALAD WITH MAYONNAISE.CELERY (ITALIAN). SPINACH. EGG AND TOMATO SAUCE. MUSHROOMS (STEWED).

 POTATO SOUFFLÉ. SPINACH TORTILLA. SCOTCH EGGS. STIRRED EGGS ON TOAST.EGGS À LA DUCHESSE. TARRAGON EGGS. SWEET CREAMED EGGS. POACHED EGGS. MUSHROOM AND EGGS. SAVOURY SOUFFLÉ. FORCEMEAT EGGS. TOMATO SOUFFLÉ. 35 36 36 36 36 36 36 37 37 37 37 37 37 38 38 38 38 38 38 38 39 39 39 39 . EGGS AND CABBAGE. RATAFIA SOUFFLÉ. SWISS EGGS. FRENCH EGGS. WATER EGGS. SAVOURY CREAMED EGGS. SCALLOPED EGGS. EGGS AU GRATIN. TOMATO EGGS. MUSHROOM SOUFFLÉ. STUFFED EGGS. RICE SOUFFLÉ.

 POTATO SALAD (2). 40 40 40 40 40 40 40 40 41 41 41 41 41 POTATO COOKERY POTATO BIRD’S NEST.SALADS ARTICHOKE SALAD. POTATO CROQUETTES. POTATO ROLLS (BAKED). SUMMER SALAD. CHEESE SALAD. POTATO ROLLS (Spanish). WINTER SALAD. EGG MAYONNAISE. POTATO PUDDING. POTATO CAKES POTATO CHEESE. CAULIFLOWER SALAD. SPANISH SALAD. SUMMER SALADS. POTATO PUFF. POTATO SALAD (1). 42 42 42 42 42 42 42 42 43 43 . ONION SALAD. CUCUMBER SALAD. POTATO CHEESECAKES.

 POTATO SALAD (2). POTATOES (BROWNED). POTATOES (TOASTED). POTATOES (MILK) WITH CAPERS. POTATOES (CURRIED). POTATO SAUSAGES. POTATOES (SAVOURY). POTATOES (STUFFED) (1). POTATO WITH CHEESE. POTATO SURPRISE. POTATOES (STUFFED)(2). POTATOES AND CARROTS. POTATO SALAD (MASHED). POTATOES (STUFFED) (3). POTATOES (STUFFED) (4). POTATOES (MASHED)(another way). POTATO SNOW (a Pretty Dish). POTATOES (SCALLOPED). POTATOES (MILK). 47 47 .POTATO SALAD (1). POTATOES À LA DUCHESSE. 43 43 43 43 43 43 44 44 44 44 44 44 44 44 45 45 45 45 45 45 46 46 SAUCES APPLE SAUCE. POTATOES (MASHED).

 CURRY SAUCE (1). FRIED ONION SAUCE.APRICOT SAUCE. MINT SAUCE. BROWN GRAVY. MUSTARD SAUCE. HERB SAUCE. FRENCH SAUCE. MAYONNAISE SAUCE. 47 47 47 47 47 48 48 48 48 48 48 48 48 49 49 49 49 49 49 49 49 49 50 50 . OLIVE SAUCE. CURRANT SAUCE (RED & WHITE). CURRY SAUCE (BROWN). CURRY SAUCE (2). EGG CAPER SAUCE. HORSERADISH SAUCE. EGG SAUCE WITH SAFFRON. BOILED ONION SAUCE. MILK FROTH SAUCE. EGG SAUCE. BROWN SAUCE (2). CAPER SAUCE. BROWN SAUCE (1). ONION SAUCE. CHOCOLATE SAUCE.

 50 50 50 50 50 50 50 50 50 51 51 51 51 51 51 51 51 PUDDINGS ALMOND PUDDING (1). WHEATMEAL SAUCE. RATAFIA SAUCE. SORREL SAUCE. WHITE SAUCE (2). WHITE SAUCE (1). WHITE SAUCE (SAVOURY). APRICOT PUDDING. APPLE CHARLOTTE. TOMATO SAUCE (2). ALMOND PUDDING (2). SAVOURY SAUCE. ROSE SAUCE. TOMATO SAUCE (1). ORANGE SAUCE PARSLEY SAUCE. SPICE SAUCE. TARTARE SAUCE. BAKED CUSTARD PUDDING.ORANGE FLOWER SAUCE ORANGE FROTH SAUCE. 52 52 52 52 52 52 52 . RASPBERRY FROTH SAUCE. ALMOND RICE.

 BATTER PUDDING. CHRISTMAS PUDDING (2). CHOCOLATE MOULD. CABINET PUDDING (1). CHOCOLATE TRIFLE. BATTER JAM PUDDING. BREAD AND JAM PUDDING. BREAD PUDDING (STEAMED).BARLEY (PEARL) AND APPLE PUDDING. BELGIAN PUDDING. BUN PUDDING. CABINET PUDDING (2). CHOCOLATE PUDDING (STEAMED). CHRISTMAS PUDDING (4). CHRISTMAS PUDDING (1). BREAD SOUFFLÉ. CHOCOLATE PUDDING. BIRD-NEST PUDDING. CHOCOLATE ALMOND PUDDING. CHRISTMAS PUDDING (3). 53 53 53 53 53 53 53 53 54 54 54 54 54 54 54 55 55 55 55 55 55 56 56 56 . CANADIAN PUDDING. BUCKINGHAM PUDDING. CARROT PUDDING. CABINET PUDDING (3).

 COCOANUT PUDDING (2). CUSTARD PUDDING WITHOUT EGGS. LONDON PUDDING.COCOA PUDDING. 56 56 56 56 57 57 57 57 57 57 58 58 58 58 58 58 59 59 59 59 59 59 59 60 . LEMON PUDDING. GROUND RICE PUDDING. CUSTARD PUDDING. FRUIT AND CUSTARD PUDDING. COCOANUT PUDDING (1). GOLDEN SYRUP PUDDING (1).) GOOSEBERRY SOUFFLÉ. MACARONI PUDDING (1). COLLEGE PUDDING. LEMON TRIFLE. MALVERN PUDDING. EMPRESS PUDDING. GREENGAGE SOUFFLÉ. LENTIL FLOUR PUDDING. HASTY MEAL PUDDING (1). HASTY MEAL PUDDING (2). FEATHER PUDDING. MACARONI PUDDING (2). GOLDEN SYRUP PUDDING (2. GIANT SAGO PUDDING.

 PANCAKES WITH CURRANTS. OMELET SOUFFLÉ (2). OATMEAL PANCAKES.MARLBOROUGH PUDDING. 60 60 60 60 60 60 61 61 61 61 61 61 61 62 62 62 62 62 62 62 63 63 63 63 . PRUNE PUDDING RICE PUDDING (French). PARADISE PUDDING. NEWCASTLE PUDDING. MINCEMEAT PANCAKES. MELON PUDDING. ORANGE MARMALADE PUDDING. ORANGE PUDDING. MILK PUDDING. PANCAKE PUDDING. POPPY-SEED PUDDING. NURSERY PUDDING. OXFORD PUDDING. PANCAKES. OATMEAL PUDDING. PLUM PUDDING. PRUNE PUDDING. OMELET SOUFFLÉ (1). POOR EPICURE’S PUDDING. ORANGE MOULD.

 MARLBOROUGH PIE. CHOCOLATE TARTS. WHOLEMEAL BANANA PUDDING.ROLLED WHEAT PUDDING. STUFFED SWEET ROLLS. TAPIOCA PUDDING. SPANISH PUDDING. YORKSHIRE PUDDING. SEMOLINA PUDDING. SIMPLE PUDDING. SEMOLINA BLANCMANGE. WINIFRED PUDDING. 68 68 68 68 68 68 . CHEESECAKES (ALMOND). 67 67 TARTS BLANCMANGE TARTLETS. RUSK PUDDING. VANILLA CHESTNUTS (for Dessert). LEMON CREAM (for Cheesecakes). SPONGE DUMPLINGS. 63 64 64 64 64 64 64 64 65 65 65 65 65 65 66 PIES PIE-CRUSTS. SIMPLE FRUIT PUDDING. SIMPLE SOUFFLÉ.

 69 69 BLANCMANGES BLANCMANGE.LEMON TART.  70 BLANCMANGE EGGS. RUSSIAN CREAM. 70 70 70 BLANCMANGE (LEMON) (a very good Summer Pudding). TREACLE TART. CHOCOLATE CREAM (WHIPPED). RASPBERRY CREAM. EGG CREAM. 72 72 72 72 72 72 72 72 72 73 73 73 73 . ORANGE CREAM. 70 70 70 CREAMS APRICOT CREAMS. BLANCMANGE (CHOCOLATE). CHOCOLATE CREAM. LEMON CREAM. ORANGE MOULD (1). MACAROON CREAM. CHOCOLATE CREAM (French) (1). STRAWBERRY CREAM. BLACKBERRY CREAM. ORANGE MOULD (2).

 CUSTARD (ALLINSON). STRAWBERRY CUSTARD. 78 78 78 78 . WHIPPED CREAMS. FRUMENTY. 73 73 CUSTARDS ALMOND CUSTARD. GOOSEBERRY FOOL. MACAROON CUSTARD. RASPBERRY CUSTARD. 74 74 74 74 74 74 74 75 75 75 76 76 76 76 76 77 CUSTARD IN PASTRY OR KENTISH PUDDING PIE. CUP CUSTARD. 75 APPLE COOKERY APPLES (BUTTERED).SWISS CREAM. MACARONI CUSTARD. BAKED CUSTARD. CARAMEL CUSTARD. ORANGE CUSTARD. BAKED APPLE CUSTARD. GOOSEBERRY CUSTARD. CARAMEL CUP CUSTARD (French). APPLE CAKE APPLE CHARLOTTE.

APPLES (DRYING). APPLE JELLY. BUNS (1). APPLE FRITTERS. CHOCOLATE BISCUITS. APPLE SAGO. BUTTER BISCUITS. APPLE SAUCE. APPLE FOOL. BUNS (PLAIN). 78 79 79 79 79 79 79 79 80 80 80 80 80 BREAD AND CAKES THE ADVANTAGES OF WHOLEMEAL BREAD. APPLE TART (OPEN). APPLE PANCAKES. APPLE DUMPLINGS. BARLEY BANNOCKS. BUN LOAF. BUNS (2). BUTTERMILK CAKES. APPLE PUDDING (Nottingham). BUTTERMILK CAKE. APPLES (RICE) EVE PUDDING. 81 81 82 82 82 82 82 82 83 83 83 . APPLE PUDDING.

 OATMEAL FINGER-ROLLS. COCOANUT ROCK CAKES. MADEIRA CAKE. OATMEAL BANNOCKS. 84 ICING FOR CAKES. DOUGHNUTS. JUMBLES. LIGHT CAKE. CHOCOLATE MACAROONS. 83 83 83 83 83 83 83 84 84 84 84 84 GINGER SPONGE CAKE (a nice Cake for Children who do not like Gingerbread). DYSPEPTICS’ BREAD. ORANGE CAKES. PLAIN CAKE. CRISP OATMEAL CAKES. MACAROON. LUNCH CAKE. COCOANUT BISCUITS. CINNAMON MADEIRA CAKE. CRACKERS.CHOCOLATE CAKE (1). 84 85 85 85 85 85 85 85 85 86 86 . COCOANUT DROPS. LEMON CAKES. CORNFLOUR CAKE. CHOCOLATE CAKE (2).

 SLY CAKES. VICTORIA SANDWICH. WHOLEMEAL CAKE. UNFERMENTED FINGER-ROLLS. ROCK SEED CAKES. WHOLEMEAL GEMS. SEED CAKE (6). SPONGE CAKE (2). RICE AND WHEAT BREAD. SEED CAKE (4). WHOLEMEAL BREAD (FERMENTED). UNFERMENTED BREAD. QUEEN’S SPONGE CAKE. SALLY LUNN.POTATO FLOUR CAKES. SEED CAKE (2). RICE CAKES (2). SPONGE CAKE (1). SPONGE CAKE ROLY-POLY. RICE CAKES (1). WHOLEMEAL ROCK CAKES. 86 86 86 86 86 86 87 87 87 87 87 87 87 87 87 88 88 88 88 88 88 89 89 89 . SEED CAKE (1). SEED CAKE (3). SEED CAKE (5).

 TIPSY CAKE. SNOWBALLS. RICE FRITTERS. STEWED PEARS AND VANILLA CREAM. ORANGE SYRUP. ORANGES IN SYRUP. CRUST FOR MINCE PIES. CAULIFLOWER AU GRATIN. 93 93 93 . SWISS CREAMS.MISCELLANEOUS A DISH OF SNOW. TOMATO SOUP. MINCEMEAT (another). MACARONI PANCAKES. 90 90 90 90 90 90 90 91 91 91 91 91 91 91 91 92 92 92 92 92 A WEEK’S MENU MENU I. ORANGE FLOWER PUFF. MINCEMEAT. RASPBERRY FROTH. COMPÔTE OF ORANGES AND APPLES. SPONGE MOULD. GROUND RICE PANCAKES. TAPIOCA ICE.

 MUSHROOM SAVOURY. BUTTER BEANS WITH PARSLEY SAUCE. CLEAR CELERY SOUP. 93 93 94 MENU II. 96 96 . GROUND RICE PUDDING. GOLDEN SYRUP PUDDING. 96 96 96 96 MENU VI. 95 95 95 95 MENU V. CABINET PUDDING. ARTICHOKE SOUP. LEEK SOUP. CARROT SOUP. SHORT CRUST. HOT-POT. 94 94 95 95 MENU IV. 94 94 94 94 MENU III. CHOCOLATE MOULD.VEGETABLE PIE. RICE SOUP. CURRIED RICE AND TOMATOES. APPLE CHARLOTTE.

 BARLEY PORRIDGE. OATMEAL PORRIDGE. 97 97 97 97 A WEEK’S MENU INVALID COOKERY BARLEY. POTATO SOUP. BARLEY JELLY. BREAD AND CHEESE SAVOURY. ORANGE MOULD. OATMEAL WATER. BARLEY GRUEL. LEMON WATER. BARLEY FOR INVALIDS AND ADULTS. COCOA.YORKSHIRE PUDDING. BARLEY FOR BABIES. 96 97 MENU VII. BAKED CARAMEL CUSTARD. BRUNAK. BARLEY PUDDINGS. BLACK CURRANT TEA. BARLEY WATER. 97 102 102 102 102 103 103 103 103 103 103 103 103 103 103 103 104 . BRAN TEA.

SUPPERS. BREAKFASTS. IV. MIDDAY MEALS.EVENING MEAL. III. ALLINSON’S NATURAL FOOD FOR BABIES. WHOLEMEAL COOKERY SAVOURY DISHES MADE WITH BATTER.DRINKS. PUDDINGS. 104 104 104 104 104 104 105 105 WHOLESOME COOKERY I. PORRIDGE.DINNERS. IMPROVED MILK PUDDINGS. 104 DR. II. BLANCMANGE. 106 106 107 107 108 109 109 111 111 111 . V. GRUEL.RICE PUDDING. VI. FOR INVALIDS AND ADULTS. STEWED FRUIT PUDDING.

 HAGGIS. TAPIOCA PUDDING. 112 112 112 112 112 113 113 113 113 113 113 113 113 114 114 114 114 114 114 114 114 . 111 112 112 A MONTH’S MENUS FOR ONE PERSON. SWEET BATTER. MACARONI WITH CHEESE.SUBSTANTIAL BREAD PUDDINGS. CLEAR TOMATO SOUP. CARROT SOUP. WHEATMEAL AND SAGO PUDDING. RICE AND TOMATOES. LENTIL CAKES. POTATO SOUP. FLAGOLETS. WHOLEMEAL SOUP. WHEATMEAL BATTER. CAULIFLOWER AU GRATIN. ARTICHOKE SOUP. WHEATMEAL PUDDING. BLANCMANGE. CLEAR SOUP (Julienne). CAULIFLOWER SOUP. WHOLEMEAL BATTER. GROUND RICE PUDDING. LENTIL SOUP.

 ASPARAGUS SOUP. GREEN PEA SOUP. BREAD PUDDING. TOMATO SOUP.APPLE PIE. TRIFLE. VEGETABLE PIE. BREAD STEAK. SEMOLINA PUDDING. SWEET CORN TART. MACARONI WITH CAPER SAUCE. HOT-POT. RICE CHEESE SOUP. 115 115 115 115 115 115 115 115 116 116 116 116 116 116 116 116 117 117 117 117 117 117 117 118 . MACARONI AND TOMATOES. STEAMED PUDDING. RICE PUDDING. RICE AND MUSHROOMS. ONION SOUP. STEWED PRUNES AND GRATED COCOANUT. POTATO SOUP (2). BREAD SOUP. PRUNE BATTER. SPLIT PEA SOUP. VERMICELLI RISSOLES.

 RICE CHEESECAKES. SAVOURY CUSTARD. GREEN PEA SOUP. LEEK SOUP. POTATO BATTER. SAVOURY BATTER. APPLE AND ONION PIE. ROLLED WHEAT PUDDING. 118 118 118 118 118 118 118 119 119 119 119 119 119 119 119 119 120 120 120 120 120 120 120 121 . SORREL SOUP.BAKED APPLES AND WHITE SAUCE. MACARONI PUDDING. CHOCOLATE BLANCMANGE. STEWED FRUIT AND CUSTARD. APPLE SOUP. SAUSAGES. CELERY SOUP. BUTTER BEAN SOUP. PLUM PIE. VEGETABLE PIE. LEMON MOULD. MUSHROOM TARTLETS. CHOCOLATE PUDDING. FRENCH SOUP. TURNIP SOUP.

 GOOSEBERRY POOL. MUSHROOM SOUP. SEMOLINA SOUP. MACARONI CUTLETS. SWEET CORN AND TOMATOES. CHESTNUT SOUP. APPLE PUDDING. MACARONI SAVOURY. BANANA PUDDING. BAKED CUSTARD. CLEAR SOUP WITH DROPPED DUMPLINGS. PARSNIP SOUP. CURRY RICE SOUP. SAVOURY SAUSAGES. FRUIT TART. BUTTER BEANS RISSOLES. RATAFIA CUSTARD. PUMPKIN TART. 121 121 121 121 121 121 121 122 122 122 122 122 122 122 122 123 123 123 123 123 123 123 SANDWICHES CHEESE SANDWICHES.EVE PUDDING. 124 124 . GROUND RICE CUTLETS. BEETROOT FRITTERS. CELERY SOUP.

 124 124 124 124 124 124 .CREAM CHEESE SANDWICHES. CURRY SANDWICHES. EGG AND TOMATO SANDWICHES. DEVONSHIRE SANDWICHES. TOMATOES ON TOAST. CHOCOLATE SANDWICHES.

2 quarts of water. return it to the saucepan. of potatoes. 1 stick of celery. of butter. Add the milk and thickening when the vegetables are thoroughly tender. 1-1/2 oz. 1 pint of milk. 1 oz. 1 oz. 2 onions. When the vegetables are tender rub them through a sieve. chop up the onion. pepper and salt to taste. 1 lb. ½ oz. and cut into dice the artichokes. of butter. CABBAGE SOUP (French). HARICOT SOUP. shred up very fine. of butter. 1-1/2 pints of milk. of butter. When the beans are quite tender. BREAD SOUP. of finely chopped parsley. 1 lb. each of artichokes and potatoes. thyme. pepper and salt to taste. 3-1/2 pints of water. add them to the bread with the butter and pepper and salt to taste. herbs. ARTICHOKE SOUP. Cut up into small dice the vegetables. add the milk. or longer it the vegetables are not quite tender. ½ a teaspoonful of thyme. serve with little squares of toasted or fried bread. Add water if the soup is too thick. Return the liquid to the saucepan. ½ oz. of butter. ½ lb. Cook all very gently for 3-1/2 to 4 hours. a little grated nutmeg. 4 onions. Pick and wash the barley. 8 pints of water. or Allinson plain rusks. of butter. of stale crusts of Allinson wholemeal bread. adding the butter. 2 turnips. return it to the saucepan. of onions. of haricot beans. the butter and seasoning. 1 lb. When the barley is quite soft. 2 tablespoonfuls of Allinson fine wheatmeal. Allow all to simmer gently for 1 hour. and boil the soup up again. add the parsley chopped up finely. and let all simmer gently for 10 minutes. 1 oz. potatoes. of parsley. of pearl barley. 1 fair-sized cabbage. and seasoning. 1 medium-sized cabbage. 1 oz. 4 potatoes. then rub the soup through a sieve. pepper and salt to taste. boil it up and serve. wash. and pepper and salt to taste. slice the potatoes.SOUPS AND STEWS 8 oz. Peel. set these two in a saucepan over the fire with 1 quart of water. and let all cook gently for 1 hour. and. Boil the whole gently for 4 hours with the water. 1 dessertspoonful of finely chopped parsley. add the milk and parsley. ½ saltspoonful of nutmeg. 3 pints of milk BARLEY SOUP. 1 Spanish onion. Soak the crusts in the water for 2 hours before they are put over the fire. add the milk and parsley. and onion. 2 sticks of celery. After preparing and washing the cabbage. 1 oz. adding the butter. ½ lb. chop up the onions. ½ pint of milk. if the flavour is liked. stirring occasionally. boil the soup up and serve at once. Cook them until tender in 1 quart of water with the butter and seasoning. and serve. rub the soup through a sieve. CABBAGE SOUP. ½ pint of milk. 2 carrots.  . of turnips. 1 lb. or small dice of bread fried crisp in butter or vege-butter. boil the soup up. 1 teaspoonful of mixed herbs. Serve with Allinson plain rusks. adding more water if needed. Cut up the vegetables and set them to boil in the water with the haricot beans (which should have been steeped over night in cold water). a large Spanish onion.

that they may not curdle. 2 pints of water. CAPER SOUP. 1 blade of mace. Lastly. 1-1/2 oz. turnip. set them over the fire with 3 pints of water. at the last add the juice of the half lemon. and serve. and mace. 1 turnip. and seasoning. and then rub them through a sieve. pepper and salt to taste. in the saucepan in which the soup is to be made. Let all boil together. thicken it with the wheatmeal rubbed smooth with a little milk. add the butter. and if too thick add water to the soup. keeping the flowers whole. of breadcrumbs. CLEAR SOUP. peel the potatoes and cut them into small dice. which should be as thick as cream. 1-1/2 oz. allow it to boil up. and pepper and salt to taste. the nutmeg. of butter. 1 carrot. Set the vegetables over the fire with 3 pints of water. and boil the soup up. and serve the soup with sippets of toast. nutmeg. which will probably be in 1-1/2 hours. take it off the fire. with seasoning to taste. Scrape and wash the vegetables. and 2 blades of mace. and pepper and salt to the water. of Allinson fine wheatmeal. Chop up the capers. ½ oz. and thicken the soup with the wheatmeal. 4 good-sized carrots. pepper and salt to taste. If the carrots are old. and 1 blade of mace. add them and let the soup cook gently for 10 minutes. rub the wheatmeal smooth with a little water. ½ lemon. Boil the milk and water and butter. 1 pint of milk. pepper and salt to taste. of butter. of Allinson wholemeal bread without crust. boil the vegetables in the milk and water until quite tender. 1 oz. CLEAR SOUP (with Dumplings). celery. 2 oz. pepper and salt to taste. Chop the onion up fine. re-heat the soup without allowing it to boil. When the vegetables are tender. of CARROT SOUP (2). and celery. Return the mixture to the saucepan. 1 large Spanish onion. Let all cook until quite soft. 2 eggs. 1-1/2 oz. a little nutmeg. and cut them up small. and the juice of a lemon. and boil in 1-1/2 pints of water. bread. ½ head of celery. add the lemon juice. of Allinson fine wheatmeal. When quite soft. add these. and serve. When the cauliflower is quite tender add the milk. of butter. and 1 dessertspoonful of Allinson fine wheatmeal. 1 head of celery. with the fried onions. scrape. 1 carrot. CAULIFLOWER SOUP. beat up the eggs and add them carefully. 1 teaspoonful of mixed herbs. the butter. 1-1/2 pints of milk. When the vegetables are tender drain the liquid. and fry it brown in the butter. herbs. until the vegetables are quite tender. which should first be smoothed with a little cold water. and serve. 2 large English onions. 1 teaspoonful of herbs. 4 good-sized carrots. and serve with sippets of toast. Prepare and cut up the onions and celery. CARROT SOUP (1). 1 turnip. butter. Wash. return the soup to the saucepan. adding the mace and seasoning. pepper and salt to taste. adding the mace. add the parsley. Prepare the cauliflower by washing and breaking it into pieces. 1 dessertspoonful of finely chopped parsley. Prepare and cut into small pieces the carrot.and water equal parts. and cut the carrots into dice. season with pepper and salt. boil it up. 3 oz. and seasoning. butter. 1 fair-sized onion. adding the butter. boil the soup up. rub all through a sieve. of butter. 1 medium-sized cauliflower. Wash the cabbage and shred it finely. let it simmer with the soup for 5 minutes. 1 turnip. 1 small head of  . ½ teaspoonful of nutmeg. 3 oz. return it to the saucepan. 1 large tablespoonful of capers. pepper and salt. 1 oz. and add 5 pints of water. they will take longer cooking. 1 oz. 1 onion.

butter, 3 pints of water. Chop up finely the onions and fry them brown in the butter in the saucepan in which the soup is to be made; add the water. Cut up in thin slices the carrot and turnip, add these, with the herbs, nutmeg, and seasoning to the soup. Let it boil for I hour, drain the liquid, return it to the saucepan, and when boiling add the dumplings prepared as follows: ½ pint of clear soup, 4 eggs, a little nutmeg, pepper and salt to taste. Beat the eggs well, mix them with the soup, and season the mixture with nutmeg, pepper, and salt. Pour it into a buttered jug; set it in a pan with boiling water, and let the mixture thicken. Then cut off little lumps with a spoon, and throw these into the soup and boil up before serving.

for 5 minutes, and serve with a little plain boiled rice.

CORN SOUP.
1 breakfastcupful of fresh wheat, 1 quart of water, ½ pint of milk, ½ oz. of butter, ½ oz. of finely chopped parsley, 1 oz. of eschalots, seasoning to taste. Steep the wheat over night in the water and boil it in the same water for 3 hours, add the butter, the eschalots, chopped up very fine, and pepper and salt. Let the whole simmer very gently for another ½ hour, add the milk and parsley, boil the soup up once more, and serve.

LEEK SOUP (1).
2 bunches of leeks, 1-1/2 pints of milk, 1 oz. of butter, 1 lb. of potatoes, pepper and salt to taste, and the juice of a lemon. Cut off the coarse part of the green ends of the leeks, and cut the leeks lengthways, so as to be able to brush out the grit. Wash the leeks well, and see no grit remains, then cut them in short pieces. Peel, wash, and cut up the potatoes, then cook both vegetables with 2 pints of water. When the vegetables are quite tender, rub them through a sieve. Return the mixture to the saucepan, add the butter, milk, and seasoning, and boil the soup up again. Before serving add the lemon juice; serve with sippets of toast.

CLEAR CELERY SOUP.
1 large head of celery or 2 small ones, 1 large Spanish onion, 2 oz. of butter, pepper and salt to taste, and 1 blade of mace. Chop the onion and fry it brown in the butter or Allinson vege-butter in the saucepan in which the soup is to be made. When brown, add 4 pints of water, the celery washed and cut into pieces, the mace, the pepper and salt. Let all cook until the celery is quite soft, then drain the liquid from the vegetables. Return it to the saucepan, boil the soup up, and add 1 oz. of vermicelli, sago, or Italian paste; let the soup cook until this is quite soft, and serve with sippets of crisp toast, or Allinson plain rusks.

LEEK SOUP (2).
1 dozen leeks, 1-1/2 pints of milk, 1 lb. of potatoes, 1 oz. of butter, pepper and salt to taste, and the juice of a lemon (this last may be omitted if not liked). Prepare the leeks as in the previous recipe, cut them into pieces about an inch long. Peel and wash the potatoes and cut them into dice. Set the vegetables over the fire with 1 quart of water, and cook them until tender, which will be in about 1 hour. When soft rub all through a sieve and return the soup to the saucepan. Add the milk, butter, and seasoning, boil up, and add the lemon juice just before serving. Should the soup

COCOANUT SOUP.
2 cocoanuts grated, 2 blades of mace, 1 saltspoonful of cinnamon, 3 pints of water, the juice of a lemon, 2 eggs, 1 oz. of Allinson fine wheatmeal, pepper and salt to taste. Boil the cocoanut in the water, adding the mace, cinnamon, and seasoning. Let it cook gently for an hour; strain the mixture through a sieve and then return the soup to the saucepan. Make a paste of the eggs, wheatmeal, and lemon juice, add it to the soup and let it boil up before serving; let it simmer 

be too thick add a little hot water. Serve with Allinson plain rusks.

MILK SOUP (suitable for Children).
1-1/2 pints of milk, 1 egg, 1 tablespoonful of Allinson fine wheatmeal, 1-1/2 oz. of sultanas, sugar to taste. Boil 1-1/4 pints of milk, add the sugar, beat up the egg with the rest of the milk and mix the wheatmeal smooth with it; stir this into the boiling milk, add the sultanas, and let the soup simmer for 10 minutes.

LENTIL SOUP.
1 lb. each of lentils and potatoes, 1 large Spanish onion, 1 medium-sized head of celery (or the outer pieces of a head of celery, saving the heart for table use), 1 breakfastcupful of tinned tomatoes or ½ lb. of fresh ones, 1 oz. of butter, pepper and salt to taste. Chop the onion up roughly, and fry it in the butter until beginning to brown. Pick and wash the lentils, and set them over the fire with 2 quarts of water or vegetable stock, adding the fried onion. Peel, wash, and cut up the potatoes, prepare the celery, cut it into small pieces, and add all to the lentils. When they are nearly soft add the tomatoes. When all the ingredients are quite tender rub them through a sieve. Return the soup to the saucepan, add pepper and salt, and more water if the soup is too thick. Serve with sippets of toast.

OATMEAL SOUP.
6 oz. of coarse oatmeal, the outer part of a head of celery, 1 Spanish onion, 1 turnip, 1 oz. of butter, and pepper and salt. Wash and cut the vegetables up small, set them over the fire with 2 quarts of water. When boiling, stir in the oatmeal and allow all to cook gently for 2 hours. Rub the mixture well through a sieve, adding hot water it necessary. Return the soup to the saucepan, add the butter and pepper and salt, and let it boil up. The soup should be of a smooth, creamy consistency. Serve with sippets of toast or Allinson plain rusks.

MACARONI STEW.
6 oz. of cold boiled macaroni, 1 large Spanish onion, 1 carrot, ½ lb. of tomatoes, ¼ lb. of mushrooms, 2 oz. of grated cheese, 1 oz. of butter, pepper and salt to taste. Wash, prepare, and cut up the vegetables in small pieces. Cover them with water and stew them until tender, adding the butter and seasoning. When tender add the macaroni cut into finger lengths, and the cheese.

ONION SOUP (French).
½ lb. onions, 3 oz. grated cheese, 2 oz. butter, some squares of Allinson wholemeal bread, pepper and salt to taste. Peel and chop the onions, and fry them a nice brown in the butter. When brown add to it the cheese and 3 pints of water. Boil all up together and season to taste. Place the bread in the tureen, pour the boiling soup over it, and serve.

MILK SOUP.
2 onions, 2 turnips, 1 head of celery, 3 pints of milk, 1 pint of water, 2 tablespoonfuls of Allinson fine wheatmeal, pepper and salt to taste. Chop up the vegetables and boil them in the water until quite tender. Rub them through a sieve, return the whole to the saucepan, add pepper and salt, rub the wheatmeal smooth in the milk, let the soup simmer for 5 minutes, and serve.

PARSNIP SOUP.
3 parsnips, 1 onion, 1 head of celery, ½ oz. of butter, ½ pint of milk, 1 quart of water, 1 tablespoonful of Allinson fine wheatmeal, 1 tablespoonful of vinegar, pepper and salt. Scrape the parsnips and cut them up finely, cut up the celery and onion, and set the vegetables over the fire with the water, butter, and pepper and salt 

to taste: when they are quite tender rub them through a sieve. Return the soup to the saucepan, add the milk and the thickening, boil up for five minutes, and before serving add the vinegar. This latter may be left out if preferred.

POTATO SOUP.
2 lbs. of potatoes, ½ stick of celery or the outer stalks of a head of celery, saving the heart for table use; 1 large Spanish onion, 1 pint of milk, 1 oz. of butter, a heaped up tablespoonful of finely chopped parsley, and pepper and salt to taste. Peel, wash, and cut in pieces the potatoes, peel and chop roughly the onion, prepare and cut in small pieces the celery. Cook the vegetables in three pints of water until they are quite soft. Rub them through a sieve, return the fluid mixture to the saucepan; add the milk, butter, and seasoning, and boil the soup up again; if too thick add more water. Mix the parsley in the soup just before serving.

PEA SOUP.
1 lb. of split peas, 1 lb. of potatoes, peeled, washed, and cut into pieces, 1 Spanish onion, 1 carrot, 1 turnip, ½ head of celery or a whole small one, 1 oz. of butter, pepper and salt to taste, Pick and wash the peas, and set them to boil in 2 quarts of water. Add the potatoes and the other vegetables, previously prepared and cut into small pieces, the butter and seasoning. When all the ingredients are soft, rub them through a sieve and return them to the saucepan. If the soup is too thick, add more water. Boil it up, and serve with fresh chopped mint, or fried dice of Allinson wholemeal bread. Allow 3 to 4 hours for the soup.

RICE SOUP.
3 oz. of rice, 4 oz. of grated cheese, a breakfastcupful of tomato juice, 1 oz. of butter, pepper and salt to taste. Boil the rice till tender in 2-1/2 pints of water, with the butter and seasoning. When quite soft, add the tomato juice and the cheese; stir until the soup boils and the cheese is dissolved, and serve. If too much of the water has boiled away, add a little more.

PEASE BROSE.
This is made by the Scottish peasant in this way. He puts some pea flour into a basin, and pours boiling water over it, at the same time stirring and thoroughly mixing the meal and water together. When mixed he adds a little salt, pepper, and butter, and eats it with or without oatcake.

RICE AND GREEN-PEA SOUP.
2 oz. of rice, 1 breakfastcupful of shelled green peas, 1 pint of milk, 1 quart of water, 1 oz. of butter. Boil the rice in the water for 10 minutes, add the peas, the butter and pepper and salt to taste. Let it cook until the rice and peas are tender, add the milk and boil the soup up before serving.

PORTUGUESE SOUP.
4 onions, 4 tomatoes, 1 oz. of grated cheese, ¼ lb. of stale Allinson wholemeal bread, 1 quart of water, 1 oz. of butter, 1 even teaspoonful of herbs, pepper and salt to taste. Slice the onions and fry them until brown, add the tomatoes skinned and sliced, the water, herbs, and pepper and salt, and let the whole boil gently for 1 hour. Cut up the bread into dice, and put it into the tureen, pour the soup over it, cover, and let it stand for 10 minutes to allow the bread to soak; sprinkle the cheese over before serving.

RICE AND ONION SOUP.
4 onions, 3 oz. of rice, 1-1/2 oz. of butter, 3 pints of water, pepper and salt. Chop the onions up very finely, and fry them with the butter until slightly browned; add the rice, seasoning, and water, and let the whole cook gently until quite soft. A tablespoonful of finely chopped parsley may be added. 

Wash the spinach well. let it simmer for 5 minutes. when the potatoes are quite tender. 1 onion. of butter. of butter. 1 pint of milk. and 2 oz. the juice of 1 lemon. 2 eggs. and chop fine the sorrel. Pick. and salt until the onion is quite tender. pepper and salt to taste. pepper and salt. of spinach. 1-1/2 lbs. Place the bread in the soup-tureen and pour the soup over it. and boil both with the water. and chop up the sorrel. cut up the other vegetables and add them to the water. of butter. before serving add the eggs well beaten. then rub through a sieve. but do not allow them to boil. and water. Rub them through a sieve and return the soup to the saucepan. Return the soup to the saucepan (adding more water if it has boiled away much). 2 Spanish onions. peel and cut up in slices the potatoes. 1 teaspoonful of thyme. of Allinson wholemeal bread cut into small dice. Allow the soup to simmer for 10 minutes. which should be boiling. 3 pints of water. add the wheatmeal. 2 tablespoonfuls of Allinson fine wheatmeal. 1 large Spanish onion. Boil the potatoes in their skins. 1 oz. and cook it in 1 pint of water with the onion and seasoning. when tender peel and pass them through a potato masher. 1 oz. 1 lb. SORREL SOUP (1). SPANISH SOUP. wash. 1 oz. pepper and salt to taste. When the spinach is quite soft. ½ lb. rub all through a SORREL SOUP (2). 1 pint of clear tomato juice (from tinned tomatoes). of French beans or scarlet runners. serve with sippets of toast. add the butter. 2 oz. ½ oz. pepper and salt to taste. 3 pints of chestnuts peeled and skinned. Set it over the fire with the butter and stew for 5 minutes. of Allinson fine wheatmeal. tomato juice. 2 quarts of water. 2 quarts of water. of butter. which will take 1-1/2 hours. SCARLET RUNNER SOUP. 2 quarts of water. and stir it with the sorrel for 5 minutes. 1 pint of milk. butter. or Allinson plain rusks. 1 lb. as this would make them curdle. 1 teaspoonful of thyme. add also the butter and pepper and salt. salt to taste. pepper. 6 potatoes. 1 dessertspoonful of vinegar. Serve with sippets of toast. adding pepper and salt to taste. 3 pints of water. and serve with fried sippets of bread. Pick. 2 eggs. SPINACH SOUP. Serve at once with sippets of toast. wash. of sorrel. of sorrel. and thicken it with the wheatmeal. seasoning to taste. Pick and wash the sorrel and drain the water. 1 oz. of Allinson fine wheatmeal. of potatoes. and seasoning to taste. ½ lb. String the beans and break them up in small pieces. Cover it up. ANDREW’S SOUP. pass the soup through a sieve. and let the soup simmer for ½ an hour. 1 carrot. 4 large potatoes. SORREL SOUP (French) (3). 1 chopped up onion. 1 oz. remove the saucepan to the cool side of the stove and stir in the eggs well beaten. vinegar. of grated cheese. 2 lbs. Allow all to cook until thoroughly tender. then add the milk. pepper and salt. butter. 2 turnips cut up in dice.ST. 1 pint of water. add the water. and set both over the fire with the water. 1 stick of celery. and pepper and salt to taste. This will make about 3 pints of soup. 1 oz. Put the potatoes into a saucepan with the butter. pepper and  . chop up the onion. of sorrel. of butter. and let the bread soak for a few minutes before serving. of butter. Let it boil 10 minutes. and sift in the cheese before serving. Boil the chestnuts and vegetables gently until quite tender. and pepper and salt to taste. 1-1/2 oz. boil up again. 1-1/2 lbs. of butter.

1 large Spanish onion or 2 small ones. ¼ pint asparagus points. small handful of spinach. to a quart of water. 1 cucumber. Strain the mixture. and add the lemon juice last of all. 1 lb. salt and pepper to taste. Peel the onion and chop it up roughly. 1 teaspoonful of herbs. 1 oz. Season and add ½ pint green peas previously boiled. pass the soup through a sieve. 1 oz. of rice. and cauliflower. let all cook until quite tender. Stamp the sorrel and lettuce into small round pieces. and let them cook with the water for about 20 minutes. bring to the boil. 1 tin of tomatoes. heart of small white cabbage lettuce. the mint. also cut up the cucumber and onion. chop fine the onion. 2 cabbage lettuces. and cut up finely the vegetables and stew VEGETABLE SOUP. TAPIOCA AND TOMATO SOUP. 1 pint shelled peas. TOMATO SOUP (2). 1 blade of mace. 1 onion. Add them to the liquid again. pepper and salt to taste. add the milk. 3 pints of water (only 2 if tinned tomatoes are used). wash. together with ½ pint of peas. and bring to the boil. return it to the saucepan. Peel. 1 oz. butter. and simmer gently for 3 hours. and butter. simmer for ½ an hour. Wash and cut up the lettuces. ½ head celery. butter. ¼ pint of peas. Then strain off the liquid and pass the vegetables through a sieve. when the soup is boiling. 2 oz. serve with croutons. Let the soup cook gently until the rice is tender. 1 quart of water. a piece of mint. or to shape. freshly cooked. and set on the fire. of tomatoes. Add the water. Cover the vegetables with cold water and allow them to boil from 2 to 3 hours. 1 leaf each of chervil and of tarragon. 2 carrots. 1 carrot. of butter. vermicelli. sprinkle in the tapioca. boil all up. pepper and salt to taste. 2 oz. or 2 lbs. ½ pint of milk. the bay leaves and 3 pints of water. 1 teacupful of pearl barley. SUMMER SOUP. of butter. 1-1/2 lbs. the tomatoes skinned and cut in slices. 1 turnip. let all cook together for ½ an hour. return the liquid to the saucepan. ¼ pint croutons. them in the butter for 10 minutes. 10 small spring onions. add more  . Cut the tomatoes into slices. 1-1/2 oz. and 2 bay leaves (these may be left out it desired). Then drain the liquid through a strainer or sieve without rubbing anything through. of tomatoes (or 1 tin of tomatoes). of tapioca. add seasoning and the vermicelli. and allow the soup to cook until the vermicelli is soft. If the soup is too thick. and add the other ingredients and seasoning. small handful of sorrel. and boil it up before serving. Mix the wheatmeal with the melted butter as in the previous recipe. together with 1 teaspoonful of sugar. add a little water. 2 Spanish onions. 2 large turnips. It too thick. Cover with about 1 quart of cold water. add them with the chopped-up celery. TOMATO SOUP (1). When the onion is browned add the tomatoes (the fresh ones should be sliced). 2 oz.sieve. When all is quite tender add the peas and asparagus points. 1 tea-cup of cauliflower cut into little branches. stir into it the spinach. which will take from 5 to 10 minutes. pepper and salt to taste. Cut the carrots and turnip into small rounds. and add them with the leaf of chervil and tarragon to the soup. 1 teaspoonful of herbs. then rub through a sieve and add butter and milk. put them into a stewpan. the herbs and seasoning to taste. of butter. of fresh ones. 2 large carrots. 1 turnip. and 3 pints of water. Fry it brown with the butter in the saucepan in which the soup should be made. whole onions. 1 large onion. SPRING SOUP. return the soup to the saucepan. 2 oz.

add pepper and salt to taste. of vermicelli.milk. return the soup to the saucepan. and cook the vegetables for 20 minutes. pepper and salt. chop up fine the onions. and serve. 2 blades of mace. 1 medium-sized marrow. 1 pint of milk. pepper. Let the soup cook gently until the vermicelli is soft. VEGETABLE MARROW SOUP. 1 pint of milk. rub the fine wheatmeal smooth with the milk. ½ oz. and salt. WHITE SOUP. ½ oz. 1 quart of water. remove the mace. allow it to simmer for 5 minutes. Remove the pips from the marrow. 4 oz. 1 onion. add this to the soup. and the vermicelli. Boil up and serve. pepper and salt to taste. Let the almonds and mace simmer in the water and milk for ½ of an hour. 1 oz. adding the butter. Rub through a sieve. and add the parsley before serving.  . 1 pint of water. of butter. cut it into pieces. of finely chopped parsley. of ground almonds. 2 tablespoonfuls of Allinson fine wheatmeal.

cut it into small pieces. 3 eggs. wheatmeal. Serve with vegetables and tomato sauce. and season with pepper and salt. of Allinson fine wheatmeal. the eggs and the wheatmeal. These dishes take the place of omelets and frequently of pies. and eggs. Allinson fine wheatmeal. 6 oz.into it. 1 pint of milk. to both of which they are in many particulars similar. of Allinson fine wheatmeal. of onions. of potatoes. Eat with potatoes and tomato sauce. 3 eggs. BATTER POTATO. ½ lb. Chop fine the onions. stir the fried potatoes and onions  . pepper and salt. 1 pint of milk. When the celery and onion are quite tender mix the batter with them. 1 pint of milk. Make a batter meanwhile with the rest of the milk. pepper and salt to taste. meal. 2 oz. ½ lb. Prepare the celery. then dry them on a cloth. add the vegetables and seasoning. BATTER VEGETABLE. pour the mixture into it. fry them in the butter until fairly well cooked. and the eggs well beaten. turn the mixture into it. and bake the savoury for 1-1/2 hours. chop up the onion pretty fine. butter. and slice them ¼ inch thick. 2-1/2 oz. Grease a pie-dish. 2 oz. and let it get boiling hot. stirring frequently until the vegetables begin to brown and get soft. two good-sized English onions. BATTER CELERY. Make the batter with the milk. of potatoes. of turnips. and bake the savoury for 1-1/2 hours. The batter is used to keep the ingredients together. of carrots. ½ lb. ½ lb. ½ lb. Bake the mixture in a piedish for 1-1/2 hours in a moderate oven. Put the butter into the frying-pan. ½ lb. of shelled green peas (if in season). This is a very tasty dish. grease a pie-dish. 3 eggs. Make a batter of the milk. of butter. Peel and wash the potatoes. Cut the vegetables into small dice. pepper and salt to taste. turn into it the potatoes and onions. 1 English onion. and stew both gently in half the milk and the butter and seasoning. 1-1/2 lbs. and fry them together. and adds to their wholesomeness. 1 large head of celery. of butter. 8 oz.

when it boils away. CARROTS AND RICE. Pour the custard back into the basin. Whip up the eggs. carrots. and some butter. then last of all add the lemon juice. a crust is put on the top. a handful of finely chopped parsley. Pick the beans. soaked tapioca. and a little nutmeg. pepper and salt to taste. BUTTER BEANS WITH PARSLEY SAUCE. mix them with the milk and pour the mixture over the bread and cheese in the pie-dish. of beans for each person. 2 lbs. just covering them. In the morning. This is made from boiled beans. 1 finely chopped Parsley. This is a tasty dish. salt. pepper and salt to taste. a little nutmeg. drain them. Cold beans are very nice if warmed in a frying-pan with oil or butter. 6 medium-sized tablespoonful of tablespoonful of pepper and salt BREAD AND CHEESE SAVOURY. This should also be done when a bread and butter pudding is made. 1-1/2 lbs. 1 breakfastcupful of rice. ½ dozen eschalots. flavouring herbs. of artichokes. The sauce is made thus: 1 pint of milk. let them cook gently in the water they are steeped in with the addition of a little butter. the seasoning. and the parsley. of tomatoes (or three parts of a tin of tomatoes). Allow 2 or 3 oz. and may be eaten with potatoes. Finish with a good sprinkling of cheese. 1 pint of milk. a cup of water is poured in to make the gravy. of grated cheese. 3 oz. and repeat the pouring over the contents of the pie-dish. thicken the sauce with the wheatmeal. spreading some cheese between the layers. which should first be smoothed with a little cold milk. slice the tomatoes and stew both in ¾ pint of water for 20 minutes. and sauce. which will be in about 2 hours. and mace. of butter. 3 eggs. The beans should be cooked in only enough water to keep them from burning. and steep them over night in boiling water. 1 oz. pepper. and then baked for 1 hour or so. of Allinson wholemeal bread. Mashed beans. vegetables. and put into pots make an excellent substitute for potted meat. rub through a sieve. Cut the bread into slices and butter them: arrange in layers in a pie-dish. pour it over the artichokes and stew both gently until the artichokes are quite tender. serve with potatoes. the juice of ½ a lemon. adding seasoning and the butter. which are put in a pie-dish. of butter. Parboil the artichokes. therefore. BEAN PIE. ½ lb.SAVOURIES ARTICHOKES AUX TOMATOES. of Allinson fine wholemeal. 10 . pepper and salt to taste. salt. and butter are added. 1 oz. If this is done 2 or 3 times the top slices of bread and butter get soaked and then bake better. which it will be in about ¾ of an hour. salt. Bake the savoury until brown. 1 tablespoonful of Allinson fine wheatmeal. 2 oz. until quite soft. Boil the milk and thicken it with the flour. Make tomato sauce as follows: Chop the eschalots up very finely. wash them. and cut them into slices. This dish should be eaten with potatoes and green vegetables. 1 Allinson fine wheatmeal. and dusting with pepper. flavoured with pepper. add only just sufficient for absorption.

2 lbs. with Allinson fine wheatmeal. then into the breadcrumbs. 2 oz. of butter. COLCANON. remove the coarse outer stalks. drain the water off to keep for stock. meanwhile slice the carrots and stew them in 1 pint of water and 1 oz. 4 oz. of Allinson fine wheatmeal. and the eggs. 1 pint of mashed potatoes. 1 oz. ½ saltspoonful of nutmeg. dust with pepper and salt. Cut the celery into pieces 3 inches long. 1 large cabbage. of butter. sprinkle half the cheese between the vegetables. 2 oz. and bake 1-1/2 hours. place the butter in little pieces on the top. vege-butter. 1 fair-sized boiled (cold) cauliflower. CHESTNUT PIE. and adding the cheese and seasoning to taste. 1 large Spanish onion. make some pastry of the meal. milk. 3 eggs. or any other cooking cheese. removing the outer very hard pieces only. and bake for 15 minutes in a moderate oven. of butter. of the butter and seasoning to taste. and remove the skins. 1 lb. 1 head of celery. pour the sauce over it. and serve up very hot. cut the former into pieces and slice the potatoes. mix well. CELERY CROQUETTES. sprinkle a few breadcrumbs over the whole. of cold boiled potatoes. 1 small cauliflower. dip them first into the egg whipped up. of chestnuts. of grated cheese. and a little cold water. of grated cheese. Put the celery into a pie-dish. stew it in the milk until tender. add seasoning and the parsley. and fry them in boiling butter. Boil the rice in 1 quart of water until quite tender and dry. serve with brown gravy. Then cut them into pieces about 2 inches long. of Allinson fine wheatmeal. Set the rice in the form of a ring on a dish. of potatoes. 1 or 2 heads of celery. 11/2 oz. and steam the parts used until they are a little tender. pepper and salt to taste. chop the cabbage up fine. cut the celery into pieces. Parboil the cauliflower and potatoes. 1 oz. of butter. the butter and seasoning and the grated cheese. 2 heads of celery. pour the batter over them. pepper and salt.to taste. sprinkle the breadcrumbs over the whole. of butter until quite tender. mix all the ingredients together. also the butter cut into little bits. of Allinson fine wheatmeal. Cut up the cauliflower and potatoes. slice the onion and stew until tender in 1 pint of water. 2 tablespoonfuls of breadcrumbs. a teacupful of dried and sifted Allinson breadcrumbs. place the vegetables in a pie-dish. add seasoning to it. ¾ pint of milk. Well wash the celery. of butter. cut the butter into little bits and put them on the top of the pie. 1 pint of milk. turn the vegetables into a pie-dish. Boil the chestnuts until partly tender. and CELERY À LA PARMESAN. 1 oz. pepper and salt. Boil the cabbage in 1 pint of water until quite tender. 3 oz. and bake the dish in a moderate oven for 20 minutes. 2 eggs. 3 eggs. CAULIFLOWER AND POTATO PIE. well beaten. of butter. pepper and salt to taste. drain the milk and make a sauce of it. ¾ lb. CAULIFLOWER PIE. 1 pint of milk. ½ lb. pepper and salt to taste. or olive oil until a nice brown. mix it with the mashed potatoes. make a batter of the meal. beat up the eggs. 2 eggs. sprinkle the rest of the cheese over all. 1 saltspoonful of nutmeg. thicken them with the meal. pour it over the vegetables. place both in a pie-dish with the butter and seasoning. cover the dish with the pastry. eat with white or tomato sauce. pile the carrots in the centre. adding 1 oz. ½ lb. 8 oz. and bake the pie for 1 hour. make a batter of the milk and eggs and meal. of Parmesan. 4 oz. and bake for 1 hour. thickening 11 .

1 large Spanish onion. 3 finely chopped onions. 1 dessertspoonful of mixed powdered herbs. some Allinson fine wheatmeal ¼ teaspoonful of nutmeg. fry the onion brown in the butter. and salt with the rice and lentils. 1 tin of sweet corn. turn the mixture into a pie-dish. all the vegetables and seasoning. and 1 teacupful of raspings. not forgetting the herbs and seasoning. if too dry add a little milk. mix all the ingredients together. This can be made from cold potatoes and cold cabbage. 1 dessertspoonful of curry. Soak the breadcrumbs in the milk. of butter.mix these well with the rest. eggs and milk. turn out and serve with a white sauce. FORCEMEAT BALLS. all chopped fine. 8 oz. of wheatmeal. dip them in the other egg. chopped very fine. eggs. Form into balls. 1 lb. adding the butter and seasoning. add the eggs. some oil or butter for frying. form this into balls. Butter a pudding basin. 1 oz. well beaten. small sago. pour into it the mixture. of rice. eggs well beaten. well beaten. when quite soft put into it the butter to melt. 1 pint of milk. ½ saltspoonful of nutmeg. Boil the rice and lentils together until quite tender. and let them cool a little. of butter. salt to taste. 6 oz. tie a pudding cloth over the basin. Make a batter of the meal. 1 oz. and whip up the eggs. 2 eggs. 1 oz. pepper and salt to taste. press the mixture into a greased mould. of oiled butter. 2 onions. salt to taste. pepper and salt to taste. 1 handful of parsley. mix the breadcrumbs with the tomatoes. of butter. 3 eggs. and let it bake 1 hour. beat up 1 egg. mix sufficient of the wheatmeal with the rest to make the mixture into a fairly firm paste. 1 good teaspoonful of curry. mix in the oatmeal and wheatmeal. 1 ditto of Egyptian lentils. of rolled oatmeal. spread the mixture over the tomatoes. 1 handful of parsley. and mix all this with the macaroni. 12 . 2 eggs well beaten. of HERB PIE. and boil them for 5 to 10 minutes. drop these in boiling clear soup or water (according to requirements). 2 breakfastcupfuls of Allinson breadcrumbs. of tomatoes. with the butter in bits over the top. and steam the haggis for 3 hours. ½ oz. heat all well through in the oven or in a steamer. 1 dessertspoonful of curry. curry. CURRY BALLS. butter. pepper and salt to taste. CORN PUDDING. HAGGIS. Swell the sago over the fire with as much water as it will absorb. place a piece of buttered paper over it. 2 handfuls of spinach. 1 breakfastcupful of rice. ½ lb. of macaroni. and. and bake the pie for 1 hour. The whole should be a thick porridgy mass. of boiled and grated potatoes. Boil the rice in 1 pint of water. CURRY SAVOURY. When the rice is dry and tender mix in the curry. 1 ditto of lettuce. 1 gill of milk. of Allinson fine wheatmeal. 2 eggs. 3 oz. when melted. and a little milk if needed. 1 oz. 4 eggs. 3 eggs. then into the raspings and fry them a nice brown in oil or vege-butter. and cut it up into pieces 1 inch long. 2 breakfastcupfuls of tinned tomatoes. 1 handful of spinach. 2 oz. of butter. 3 oz. Grate the onion. ½ oz. Slice the tomatoes into a pie-dish. of breadcrumbs. 2 oz. 8 oz. add the other ingredients. add the potatoes. 1 egg. Boil the macaroni until tender. onion and salt. FAVOURITE PIE. mix the curry. add a little milk it necessary. and bake the savoury from ½ to 1 hour. and bind the rice with that. pour the mixture into a piedish.

pepper and salt to taste. Those who do not like tomatoes can leave them out. Turn the mixture into a pie-dish. of lentils. The potatoes should be peeled. pepper and salt to taste. and the onions peeled and cut into thin slices. 6 oz. and like a pureé (which will take from 1 to 11/2 hours). ½ teaspoonful of herbs. place them on the top of the potatoes. fill the dish with hot water. and the dish will still be very savoury. Mix the lentils and the breadcrumbs. 1 lb. 1 pint of milk. Arrange the vegetables and tomatoes in layers. washed. and if necessary gradually a little more water to prevent the lentils from burning. 1 pint of milk. 1 lb. 2 lbs. herbs. roll them into the egg and raspings. LENTIL TURNOVERS. adding the herbs. of butter. ½ lb. of butter. but only just enough to make the mixture keep together. lentils. Fry the onion in 1-1/2 oz. teaspoonful of herbs. and cut up the mushrooms. and ½ lb. HOT-POT. season it with pepper and salt. ½ lb. of Allinson fine wheatmeal. of butter. 1 finely chopped onion. and bake the hot-pot for 2 hours or more in a hot oven. a little nutmeg. Peel. Scald and slice the tomatoes. and bake the pie 1-1/2 to 2 hours in a moderate oven. Have the lentils cooked beforehand. or ½ lb. beating all well together. 1 bunch of leeks. and cook them in only as much water as they will absorb. 1 teaspoonful of thyme. Cover with a short crust. beat up the second egg. 3 hard-boiled eggs. 3 eggs. and fry the rissoles a nice brown in boiling butter or oil. Cut up into dice the potatoes and leeks. and finish with a layer of potatoes. Chop all the vegetables up finely. Peel. Add a little more hot water if necessary while baking to make up for what is lost in the cooking. mix it with the lentils as they are stewing. pour it over the vegetables. 1 breakfastcupful of breadcrumbs. 1 ounce of butter. of potatoes. place bits of butter over the top. and mix the fried vegetables. pepper and salt to taste. of sliced fresh ones. when this is absorbed add the tomatoes. and cut into thin slices. 1 breakfastcupful of tinned tomatoes. butter. and meal. 1 English onion chopped very fine. place the vegetables in a pie-dish. Cut the butter into little bits. meal. ¾ lb. butter. tomatoes. 11/2 oz. of potatoes. 1-1/2 oz. chop LENTIL PIE.and 1 of mustard and cress. and a little butter. of lentils. of butter. 3 eggs. and pour over as much water or vegetable stock as may be required for gravy. 2 eggs. mix all well. pepper and salt to taste. of tomatoes. 2 small onions. set them aside to cool. 8 oz. parboil them in 1 pint of water. 1-1/2 oz. If it is too dry. wash. beat up one of the eggs and add it to the mixture. wash. pour the mixture into a buttered pie-dish. of lentils. eggs. mix well. and cut into dice the potatoes and onion. and seasoning. Form into rissoles. Drain and serve. When the lentils are quite soft. add a very little milk. and add pepper and salt to taste. Quarter the eggs and place them on the top. 1 lb. of mushrooms. LEEK PIE. 1 Spanish onion. 6 oz. and seasoning well together. 1 oz. 1 heaped-up 13 . and mix them with a batter made of the milk. and eggs. 1 dessertspoonful of lemon juice. dust a little pepper and salt between the layers. of potatoes. vegebutter or oil for frying. and bake it for 1-1/2 hours. butter. some raspings. Pick and wash the lentils. and bake the pie for 1 to 1-1/2 hours. Pick and wash the lentils. 1 breakfastcupful of tinned tomatoes. make a batter with the milk. pepper and salt to taste. of onions. and boil them in enough water to cover them. of Allinson fine wheatmeal. and fry them in the butter until nearly soft. LENTIL RISSOLES. 2 lettuce hearts sliced fine.

1 blade of mace. 1 small onion. FOR SANDWICHES. Smooth the curry with 1 spoonful of water. Before serving add the butter and cheese. 2 oz. the eggs. ½ a cupful of tinned tomatoes. 2 oz. only just covered with water. 1 oz. of butter or vege-butter and a little water. and meanwhile make a paste of 6 oz. and fry them in 1 oz. shape the mixture into cutlets. 2 breakfastcupfuls of flagolet beans. of fresh tomatoes or ½ a tinful of tinned ones. ½ teacupful of mashed potatoes. and celery mixed (the latter cut up small). and salt to the cooked rice and lentils. cut them into slices and place them in a buttered pie-dish. turn half over. and let the lentils cook gently until they have become soft and make a fairly firm purée. dip them in the other egg well beaten. vegetables. add also pepper and salt to taste. add the rice. Serve with tomato sauce. and potatoes. and serve. 1-1/2 lbs. Scald and skin the tomatoes. ½ lb. of butter. adding the mace. add the curry. 2 oz. 1 teaspoonful of mixed herbs. 2 eggs. Boil the vegetables in 1 quart of water until quite tender. onions. Roll the paste out thin. MINESTRA. stir them sometimes to prevent burning. Bake for 15 minutes in a floured tin. add a little more water as may be required. then set it over the fire with 1-1/2 pints of water and the lentils. LENTILS (CURRIED). of rice. Peel and wash the mushrooms. Mix the mushrooms and onion with the breadcrumbs. scatter breadcrumbs over the top. chop up the onion. if necessary add a little milk to make it into a paste. pepper and salt to taste. of butter. some breadcrumbs. of Allinson fine wheatmeal and 2 oz. picked and washed. and serve with brown sauce. Place some of the lentil mixture in each. cut up the rest of the butter in pieces and place them here and there over the breadcrumbs. Spread all over the tomatoes. pepper and salt to taste. 1 English onion. Bake the savoury for ¾ of an hour to 1 hour. and 14 . and salt to taste. 1 lb. When they are done remove the mace and turn the lentils out to get cold. adding more water if necessary.fine the onion. AND RICE. Add them to the lentils now cooking. add the fried MUSHROOM PIE. of butter. and press the edges together. 1 breakfastcupful of potatoes cut into small dice. 1 teacupful of breadcrumbs. stir a few minutes. ¼ lb. of butter. and fry them in the rest of the butter. of grated Parmesan cheese. and mix all well. 1-1/2 lbs. a little milk. 1 oz. 2 oz. and set them over the fire to cook. When the lentils are quite soft. 1 egg well beaten. of mushrooms. 1 teaspoonful of finely chopped parsley. and cook all together gently until the rice is soft. cut into squares of about 4 inches. and salt. pepper. also pepper and salt. MUSHROOM CUTLETS. and fry both in the butter. and 3 hard-boiled eggs. Chop fine the onion and fry it a nice brown in the butter. Pick and wash the lentils. Let it cool. moisten the edges. according to their size. and cut them into 2 or 4 pieces. of mushrooms. carrots. 1 breakfastcupful each of lentils and rice. of lentils. If too dry. ¼ lb. 1 dessertspoonful of curry. Then use for making sandwiches with very thin bread and butter. Roast the rice in a frying-pan in half of the butter until browned. ½ teaspoonful of herbs. the whole should be a fairly firm pureé. onions and tomatoes to the lentils. of butter. Peel and cut up the mushrooms. When tender set them aside to cool a little. of butter. well beaten. pepper and salt to taste. also the lemon juice and seasoning. 1 Spanish onion. Peel and wash the potatoes. LENTILS (POTTED). of potatoes. 3 eggs.

Make the pastry of the meal. adding seasoning and the bay leaves. and bake the pie for ¾ of an hour to 1 hour. Peel. of butter or Allinson 15 . of vege-butter or butter. bake the pie ¾ hour in a moderate oven. cut this into thin strips and lay them in diamond shape across the pie. 4 oz. make pastry with the meal. ½ lb. of butter (or 3 tablespoonfuls of Allinson frying oil). folding them in triangular shape. potatoes. and a little cold water. then gently cook them in ¾ pint of water for ½ hour. 1 tablespoonful of vermicelli broken up small. ½ oz. and place as much mushroom on each as it will conveniently hold. pick and wash the mushrooms. Press the edges of each square together. cut it in squares of about 4 inches. 1 oz. Serve with green vegetables. and season with pepper and salt. and cut the rest of the butter into bits to be scattered over the mushrooms. and tomato sauce. dry them and cut them into pieces. Make the crust in the usual way with cold water. of mushrooms. dredge well with pepper and salt. cut them up in small pieces dredge them with pepper and salt. and more digestible than white flour pastry. of Allinson fine wheatmeal. pepper and salt to taste. 1 small onion chopped fine. stir into it the vermicelli.cut them into pieces the size of walnuts. It will be found beautifully short. bake in a moderate oven. and thicken it with the cornflour. pepper and salt to taste. Peel and wash the mushrooms and cut them up. very tasty. of mushrooms. adding pepper and salt to taste. cover with crust. When they have cooked in the butter for 10 minutes add them to the other ingredients. cover with a short crust. keep a little of the paste. 4 eschalots chopped very fine. and bake the savoury for 1 hour. 1 small English onion. melt the butter in the frying-pan and fry the mushrooms and onion in it. OATMEAL PIE-CRUST. 4 oz. adding the herbs and seasoning. 1 teaspoonful of Allinson cornflour. which let cook in the juice until tender. and turn them into a pie-dish with the water. MUSHROOM SAVOURY. wash. and pepper and salt to taste. butter. Roll the paste out. line some tartlet tins with Allinson wholemeal crust. of butter. return the sauce to the saucepan. Mix all well in the pie-dish. and cook the mushrooms and onion for 10 minutes with the butter in ½ pint of water. add the eggs well whipped. chop up the onions very fine. quarter the eggs. Pick and wash the mushrooms. 3 oz. of medium-sized mushrooms. 3 bay leaves. Serve with brown gravy. 3 oz. parboil them with 1 pint of water. MUSHROOM TURNOVERS. of Allinson fine wheatmeal. ½ lb. remove the stalks. and fry them in the butter for 5 to 10 minutes. of mushrooms. line a large plate and heap the mushrooms upon it. Pour the mixture into a greased pie-dish. 1 lb. and 2-1/2 oz. frying oil. 1 pint of milk. let the mixture cool. 4 ounces of Allinson plain rusks 3 eggs. each of medium oatmeal and Allinson fine wheatmeal. of butter. and bake them in a moderate oven for an hour. 1 oz. ½ lb.—The stalks of the mushrooms. roll it out. 1 lb. and cut up the mushrooms. and place them on the top. MUSHROOM TARTLETS. The Gravy. fill with the mixture. strain. 2 oz. a good deal of liquid will run from the mushrooms. pepper and salt to taste. and press the edges well together. of butter. and fry them and the onion in the butter. Chop up the onion. when you line the plate. Crush the rusks and soak in the milk. of butter. Fry the stalks and eschalots in the butter. ½ lb. MUSHROOM TART AND GRAVY. pepper and salt to taste. and a little water. of the butter. For the pastry.

and set both over the fire with 1 pint of water. 6 oz. ½ lb. of butter (or Allinson frying oil). of Allinson fine wheatmeal. of Allinson fine wheatmeal. eggs. Make a paste with the meal and the rest of the butter. POTATOES AND MUSHROOM STEW. of butter without browning them. ½ lb. and mix with milk instead of water. and mix all with the potatoes and tomatoes. 2 lbs. and 1 teaspoonful of Allinson cornflour for thickening. 2 lbs. also the seasoning. bake the tart in a moderate oven until golden brown. To make a very plain pie-crust use about 2 oz. roll it out. boil up. pepper and salt. Have ready the pastry made with the meal. 1 oz. cut the rest of the paste into thin strips. 3 eggs. pepper and salt to taste. Mix them with the potatoes in a piedish. forming diamond-shaped squares. cover the dish with it. pinching the edges over. Boil the potatoes in their skins. 3 oz. touch with the fingers as little as possible. 1 lb. Slice the onions. scald and skin the tomatoes and cut them into pieces also. 2 medium-sized Spanish onions. POTATO AND TOMATO PIE. and stew them with 1-1/2 oz. the butter and seasoning. let cook until the potatoes are about half done. The crust looks better if brushed over with white of egg before baking. 4 oz. Add pepper and salt. Serve with gravy. 1 dessertspoonful of thyme. 3 breakfastcupfuls of Allinson 16 . and lay these crossways over the tart. Cook until soft. of English onions. 1 lb. and as much cold water as needed. adding the butter and the vermicelli or sago. 1 Spanish onion. and when nearly soft drain. and salt. and drain them. and bake the pie from ¾ of an hour to 1 hour. and cut them into pieces. of butter. of butter. POTATO PIE. of Allinson fine wheatmeal. keeping back a small quantity of the paste. add a little soaked tapioca and very little butter. adding the seasoning beat up the eggs and mix them well with the onions over the fire.ONION TART. pepper and salt. Quarter the eggs and place the pieces on the top of the vegetables. of butter or a proportionate quantity of Allinson frying oil to 1 lb. and cut into pieces the mushrooms. Chop up roughly the onion. Sprinkle in the thyme. and bake the turnover brown. and cream into the paste-lined tin. Slice potatoes and onions. pour the mixture of onions. wash. 1 Spanish onion. For the crust. Make the crust. Meanwhile skin. add them to the other ingredients. and cut into pieces the potatoes. pepper. Chop the onions fine. butter. of wheatmeal. well beaten. 1-1/2 lbs. 1 oz. and mix all the ingredients well. remove the mixture as it begins to set. stew them in the butter for 10 minutes. boil them a few minutes in a little water. wash. Roll or QUEEN’S APPLE AND ONION PIE. ONION TURNOVER. For the pastry. 3 hard-boiled eggs. put into a pie-dish. line with it a baking-tin. Peel. pepper and salt to taste. and serve. of mushrooms. and let all stew together until tender. 1 oz. fold the pastry over. and boil in about 1 pint of water. of butter. of tomatoes. chop up the onion. of potatoes. Thicken the liquid with the cornflour. mix with them the eggs. cover with short wheatmeal crust. and the cream. 2-1/2 oz. of butter or oil. of vermicelli or sago. flavour with herbs. peel. and a little cold water. of potatoes. 1 oz. 3 eggs. When tender let the onions cool. of Spanish onions. and bake 1 hour. This is a Turkish dish. ½ pint of cream. ½ lb. place the onions and eggs on it. stew with a little water until nearly done. Eat this pie with green vegetables. of butter.

1 teaspoonful of powdered sage. 6 eggs. add the eggs well beaten. Mix well with the hot milk. and fry in butter or oil. Proceed as above. meanwhile whip the eggs well. 1 quart of milk. of grated cheese. adding the herbs and seasoning. Heat the milk. but any kind of cooking cheese can be used. of butter. of the butter. QUEEN’S ONION PIE. and a little hot milk. 6 oz. 11/2 oz. a little boiling milk. pepper and salt to taste.” place the onions and breadcrumbs in layers as in the previous recipe. 1 large English onion. of butter. and bake it until lightly brown. ½ teaspoonful of spice. and mix all well together. cut into slices the onions and apples. a layer of apple and onion. of butter. 1 oz. ½ lb. ½ a saltspoonful of nutmeg. 2 eggs. pour the mixture into a buttered piedish. 2 eggs. Stew the onions in 2 oz. 1 dessertspoonful of finely chopped parsley. then add the sage to them. or oil a nice brown. repeat this until your dish is full. of Spanish onions. the onions and seasoning for 10 minutes. 12 oz. ½ oz. Serve with vegetables. SAVOURY CUSTARD (Another way). Put the rest of the butter in little bits on the top of the pie. finishing with breadcrumbs. SAVOURY CUSTARD. 1 teacupful of mashed potatoes. Chop the onions up small and fry them in the butter. and fry them a nice brown. 3 eggs. ½ saltspoonful of nutmeg. SAVOURY FRITTERS (1). pepper and salt to taste.breadcrumbs. 6 eggs. 1 tablespoonful each of finely chopped parsley and spring onion. Grease a pie-dish. stew them gently (without adding-water) with 1 oz. pepper and salt to taste. QUEEN’S TOMATO PIE. 1 teaspoonful of dried sage. Place the rest of the butter on the top in little bits. place in it first a layer of breadcrumbs. of breadcrumbs. pepper and salt. Cut the tomatoes into slices. of apples. Parmesan is the best. finishing with breadcrumbs. and bake the pie for 1 hour. 3 eggs. place a layer of breadcrumbs in your dish. and bake 1 hour. pepper and salt to taste. Serve with 17 . potatoes. well beaten. 3 eggs. of butter. herbs. then add the parsley. of butter. and bake until set. pepper and salt to taste. of onions. 1 teaspoonful of mixed herbs. and a little hot milk. 2 lbs. 6 oz. 2 lbs. then one of tomatoes and so on until full. 3 oz. Whip up the eggs and mix both ingredients with the breadcrumbs. form into fritters. The remainder of the onions place round the fritters on the dish. Soak the breadcrumbs with enough hot milk to just moisten them through. and stew them gently with 1 oz. and mix the cheese and seasoning with them. pepper and salt to taste. 1 tablespoonful of finely chopped parsley. and enough hot milk to smooth the breadcrumbs. Chop the onion up fine and fry it brown in the butter. Serve with green vegetables and potatoes. mix all well. add the eggs beaten up. Serve with brown gravy. Mix a third of the onions with the breadcrumbs. 3 breakfastcupfuls of Allinson breadcrumbs. and sauce. butter a piedish with ½ oz. SAVOURY FRITTERS (2). Mix the breadcrumbs with the eggs. of butter. of tomatoes. 8 breakfastcupfuls of Allinson breadcrumbs. 2 oz. of the butter. and bake in a moderately hot oven until set. mix the herbs and onion with the custard. add the mashed potatoes. and seasoning. 3 lbs of Spanish onions. Prepare the breadcrumbs in the same way as for “Queen’s Onion and Apple Pie. pepper and salt to taste. Form into fritters. dredge with flour. 1 quart of milk. 1-1/2 lbs. of butter. the spice and seasoning until quite tender. of breadcrumbs. 2 finely chopped onions.

let the onions simmer a few minutes longer. cut the potatoes in small dice. 4 oz. Bake the little tartlets in a moderately hot oven until done. dissolve part of the butter on the stove and add both to the other ingredients. pour in the mixture. Rub the butter into the flour. of spaghetti. place them in a pie-dish. ½ lb. SAVOURY PICKLED WALNUT. pepper and salt to taste. thicken the liquid on the onions with some Allinson fine wheatmeal. line small patty pans. the rest of the butter and a little cold water. Moisten the edges of the paste in the patty pans. onion. Dissolve the mustard in a little water. stirring it with a knife over the fire until set. 4 pickled walnuts and the vinegar to taste. mix all well. of butter. time from 15 to 20 minutes. Butter a pie-dish with the rest of the butter. 1 lb. and cook until tender. add the parsley. of butter. of Spanish onions. the strained juice of one tin of tomatoes. Make a paste of the wheatmeal. of Allinson bread. 6 oz. pepper and salt to taste. 2 oz. Chop fine a handful of parsley. 1 teaspoonful of mustard. and press the edges together. of parboiled potatoes. of butter. add enough water to make it hold together. Have the beans boiled the previous day. Turn the mixture into a bowl to cool. of tomatoes. Mash up the pickled walnuts. For the crust 6 oz. cover the vegetables with it. taking care to keep the contents of the saucepan boiling fast. Cut up lengthways as many onions as may be required. This is a very savoury dish and suitable for an evening meal. pepper and salt. ½ lb. and bake. Soak the bread in the milk. slice the tomatoes. 4 eggs. of onions. and mix all the ingredients thoroughly in the pie dish. Set them over a fire in a saucepan with a piece of butter the size of a walnut. 1 gill of cream. and serve at once with squares of toast. of Allinson fine wheatmeal. chop up the onions and boil them in a little water until soft. and SPANISH ONIONS AND CHEESE. 1 oz. Pour over the mixture 1 pint of water. Meanwhile have ready the paste for the pastry. 2 hard-boiled eggs. and bake the pie 1 hour in a moderate oven. of cheese. pepper and salt to taste. when boiling stir in the eggs and cheese mixture. Mix the tomato juice with 1 pint of water and let the liquid come to the boil. the cheese and seasoning with the eggs. and let it cook for 1 hour in the oven. and 2 oz. cut up the eggs. according to number in family. herbs. grated cheese. Roll it out thin. 1 oz. fill with the egg and cheese mixture. and seasoning. then mix the parsley with them. 1 grated English onion. add pepper and salt. when there will be a lot of juice boiled out of the onions. of butter. Heat the butter in a frying-pan.apple sauce. 1 oz. throw in the spaghetti. Serve very hot with grated cheese. ½ lb. This is a very nice dish for the evening meal. pepper and salt to taste. adding the herbs. Peel 18 . 4 oz. 1 pint of milk. of butter. of haricot beans. SPAGHETTI AUX TOMATOES. 1 lb. SAVOURY PIE. SPANISH ONIONS (Stewed). and 1 oz. a few breadcrumbs. of butter. Whip up the eggs and add to each egg 1 dessertspoonful of water. 1 lb. mixing the paste with a knife. let them stew gently for 1-1/2 hours. eggs and seasoning. of fine wheatmeal. add the butter and seasoning. ½ lb. 1 tablespoonful of finely chopped parsley. 1 teaspoonful of powdered mixed herbs. mix this. and 1 teacupful of water. they will take from 15 to 20 minutes. 1 teaspoonful of herbs. 4 oz. cover with paste. of butter. 3 eggs. SAVOURY TARTLETS.

or a dessertspoonful of minced fresh sage. Choose as many onions of equal size as are required and boil them whole in plenty of water until tender. of vermicelli. when they are tender. SPINACH DUMPLINGS. Arrange the onions in a pie-dish in layers. juice of ½ a lemon. pepper and salt. and stew them with the butter and very little water. and pour the sauce over the cooked onions. SPANISH ONIONS AND WHITE SAUCE. the time necessary being about 2 to 2-1/2 hours. of tomatoes. chop the spinach fine. 1 oz. of butter. of butter. mix it with the breadcrumbs. serve with potatoes and gravy. pepper and salt. 1 small English onion. 1 heaped teaspoonful of cornflour. 2 oz. 1 oz. Boil the milk with the butter and seasoning. Boil the onions for 20 minutes and drain them. put the rest of the butter on the top of the onions. Then drain them. pepper and salt to taste. and stuff the onions with the mixture. Add seasoning. and fry both in the butter for 10 minutes. of the butter. Chop up finely the part removed. butter. Add the water. STEWED MUSHROOMS. Cut up into dice the potatoes and onions. Cut a piece off the top of each onion and scoop out enough inside to leave at least 1 inch thick of the outer part. flour them. 19 . keeping the water they were boiled in as stock for soup or stew.and slice the onions thinly and grate the cheese. the milk and vermicelli. 1 oz. 1 lb. 1 oz. and salt. ½ pint of water. ½ pint of milk. 1 dessertspoonful of Allinson cornflour. which should be ready on a hot dish on slices of toast. and seasoning. Form into balls. boil it with the onions without water until quite tender. and serve. of butter. the sage. Pour a small teacupful of water into the pie-dish. Place the onions in a pie-dish or deep tin. Replace the slices cut off the tops of the onions. and boil them 5 to 10 minutes. 1 lb. and a little more water if necessary. 4 good-sized Spanish onions. and cook the vegetables 10 minutes longer. 1 breakfastcupful of Allinson breadcrumbs. pepper and salt to taste. 3 eggs. and bake about 2 hours. quarter them—chop fine the onion. milk. of mushrooms. wash. 1 teaspoonful of powdered dry sage. cover them up. cut up the butter into bits and scatter it over the breadcrumbs. 1 lb. 2 lbs. of butter. and let it all simmer for 20 minutes. drop them into boiling water. Beat up the egg. of butter. pepper and salt to taste. melt 1 oz. Pick and wash the spinach. Finish with the cheese. Add as much of the meal as necessary to make the mixture into a soft paste. and dry the mushrooms—if big. thicken with the cornflour. Have ready the brown sauce. STUFFED SPANISH ONIONS WITH BROWN SAUCE. and tie them on with white cotton. SPANISH STEW. Peel. sprinkling cheese and a little pepper and salt between each layer. add the tomatoes cut in slices. of Spanish onions. and thicken it with the cornflour. and mix with the breadcrumbs. remove the threads of cotton. This is nice eaten cold as well as hot. and bake them until quite tender. 2 finely chopped onions. the lemon juice. let the whole simmer for another 10 minutes. Make the sauce as follows: ½ pint of milk. an egg. pepper. boil up and serve with curried or plain boiled rice. of potatoes. scatter breadcrumbs on the top. and mix it with the eggs well beaten. drain it dry. 2 lbs. of spinach. ½ pint of milk. Boil the sauce up again and pour it over the onions. and seasoning. and some Allinson fine wheatmeal. and 2 oz.

Scald. and fry the balls in vege-butter or oil till golden brown. and season nicely with pepper. TOMATO PIE. of butter. and a little butter to taste. Make a stuffing of the breadcrumbs. ½ saltspoonful of nutmeg. of Allinson fine wheatmeal. ½ lb. pepper and salt to taste. 1 oz. salt. and eschalots. pour the sauce over. These are an excellent addition to stews. mint. 1-1/2 lbs. 1 teaspoonful each of finely chopped parsley. Boil till soft. and slice the tomatoes. Make a paste with the meal. Make a small opening in the tomato and take out the seeds with a teaspoon. carrots. and bake for 1 hour. ½ pint of milk. Make a sauce with the milk. fill the tomatoes with the stuffing.SWEET CORN FRITTERS. and parboil them in 1 pint of water. Cut up the potatoes and onions into dice. nutmeg. adding the egg well beaten. lentils. bake 1-1/2 hours. and a little cold water. TOMATOES AND ONION PIE. ½ tin of sweet corn. 1 lb. of Allinson fine wheatmeal. and mixed herbs. and haricot beans. drop spoonfuls of the batter into the boiling fat. eat with baked potatoes and bread. 8 medium-sized tomatoes. pepper and salt to taste. and cheese. ¾ pint of milk. Bind with beaten eggs. and seasoning. 1 dessertspoonful of Allinson fine VEGETABLE MOULD. This mixture can also be used cold for sandwiches. and the eggs well beaten. and mash up together equal quantities of potatoes. Make a batter of the meal. Bake the tomatoes in a tin with the butter and a dredging of pepper and salt. of onions. 2 eggs. and salt. 1 oz. pepper and salt. Put in sufficient water to make gravy. 1 oz. of tomatoes. and eschalot. of butter. TOMATOES À LA PARMESAN. Cut tomatoes and Spanish onions in slices. 1 egg. 3 oz. pepper. of butter. parsley. wheatmeal. mint. 2 ditto of parboiled finely cut turnips. and stew in the butter until quite tender and until a good deal of the liquid has steamed away. 3 oz. dip in frying batter. and serve hot. meal. 1 oz. skin. 2 breakfastcupfuls of mashed potatoes. When the tomatoes are baked. add a little soaked tapioca. and add the vermicelli broken up small. of tomatoes. milk. of butter. put into a pie-dish in alternate layers. pepper and salt. TOMATO TORTILLA. adding the seasoning and the sweet corn. 20 . 4 large tomatoes. place a bit of butter on each. ½ oz. seasoning it with a little cayenne pepper if handy. of Parmesan cheese. put them into a tin. and some oil or butter. adding the butter and seasoning. add the tomatoes and eggs cut in slices. mix all the ingredients. vegetable marrow. and fry the fritters a golden brown. 1 breakfastcupful of breadcrumbs. Have some oil (vege-butter) boiling in the frying-pan. pour ½ a teacupful of water in the tin. butter. TOMATOES AU GRATIN. For the crust. 2 hardboiled eggs. 4 eggs. of vermicelli. Whip the eggs and stir them into the cooked tomatoes. 2 oz. and bake the tomatoes 15 minutes. cover with wholemeal crust. turnips. of butter. cover the pie with the crust. place them on hot buttered toast. VEGETABLE BALLS. Add it to the tomatoes with seasoning. Turn them into a pie-dish. 8 oz. Serve on hot buttered toast. keep stirring until the mixture has thickened. Serve with slices of lemon or tomato sauce. Melt the butter in a frying-pan.

pepper and salt to taste. Add to the stew. lentils. 6 oz. turn out and serve with brown sauce. onion. cover with a crust. 1 teaspoonful of mixed herbs. a little white celery. 1 small cauliflower. of butter. and 1 pint of water. Prepare the vegetables. sprinkle in the sago. and pepper and salt to taste. 1 lb. When cooked. 1 teaspoonful of mixed herbs. 1 oz. butter (oiled). cut them in pieces not bigger than a walnut. Fill in the mixture. pour in the batter. 2 carrots. 2 eggs. add the pepper and salt and the mixed herbs. cover with the lid or tie a cloth over it. 2 oz. ½ lb. place the pieces on the top of the vegetables. cut them into pieces the size of nuts. scald and skin the tomatoes. of butter. potatoes. of Allinson fine wheatmeal. if fresh tomatoes are used. make a batter of them with the flour and milk. each of tomatoes. Turn out. sprinkling the sago between the vegetables. pour the whole into a pie-dish. carrots. scald and skin them. and enough milk just to smoothly moisten the mixture. 21 . 3 hard-boiled eggs. then add 3 turnips. and green peas all mixed. VEGETABLE PIE (1). 1 tablespoonful of sago. YORKSHIRE PUDDING. French beans may be used. These vegetable pies can be varied according to the vegetables in season. and season it. pour the vegetables into a pie-dish. and seasoning. 2 oz. of butter. To use half each of Allinson breakfast oats and wheatmeal will be found very tasty. onions. and sauce. 1 pint of milk. NUTROAST. turn into a buttered bread tin and steam 2-1/2-3 hours. 2 hard-boiled eggs. cut up the eggs in quarters.carrots. pepper and salt to taste. 1 small onion chopped very fine. ground cob nuts. and vermicelli or tapioca substituted for the sago. Thoroughly beat the eggs. 1 good pinch of mixed herbs. stew them in the butter and 1 pint of water until nearly tender. Well butter a shallow tin. add the herbs. breadcrumbs. Beat the eggs up and mix all the ingredients well together. and cover all with a crust. butter a mould. VEGETABLE STEW. Allow all to stew for 2 hours. pepper and salt to taste. 1 teaspoonful of mixed herbs. VEGETABLE PIE (2). celery. and steam for 2 hours. add water if more is required for the pie to have sufficient gravy. potatoes. add water to make gravy if necessary. 1 dessertspoonful of sago. then mix a tablespoonful of Allinson fine wheatmeal with ½ pint of milk. 2 good sized tomatoes or a cupful of tinned ones. cooked haricot or kidney beans. and cut the rest of the butter in bits. potatoes. turnips. pepper and salt to taste. Fry 2 Spanish onions in 2 oz. ½ lb. each of carrots. turnips. Wash and prepare the vegetables. Serve with vegetables. and bake it ¾ hour. Mix all the ingredients thoroughly. of butter. 1 oz. and serve. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables. Let all the vegetables stew gently with the butter and 1 pint of water until they are nearly tender. 4 eggs. green peas. ½ lb. and serve with brown sauce. Scatter them over the batter. 4 eggs. and bake until it is brown.

of butter. of macaroni. and the breadcrumbs. MACARONI Macaroni is one of the most nutritious farinaceous foods. but the meal left is still very rich in flesh-forming matter. onion. pepper and salt to taste. The Genoa macaroni takes longer. Macaroni should always be boiled before being made into various dishes. and 1 oz. MACARONI CREAM. 3 oz. dust with pepper. ½ lb. it may be eaten with any kind of vegetables. of cheese. as the latter is usually poorer than the former in mineral salts and fleshforming substances. caper. 2 eggs. and 22 . may be regarded as the amount to be allowed at a meal for grown-up persons. of grated cheese. onions. to which the butter has been added. 8 oz. and care should be taken to use just enough water to cook it in. and serve. Eat with vegetables and tomato sauce. It is made from Italian wheat. The Italian paste is mostly used as an addition in clear soup. A very simple nourishing and satisfying meal can be made from macaroni plainly boiled. Cut the butter in pieces. pepper and salt to taste. of spaghetti or vermicelli. It may be cooked in plain water. MACARONI CHEESE. or in milk and water. some breadcrumbs. pepper and salt to taste..MACARONI (Italian). of macaroni. the thin spaghetti kind is done in from 15 to 20 minutes. Macaroni requires from 25 minutes to ½ an hour cooking. For those who have a weak digestion plain boiled macaroni with grated cheese added at table is better and lighter. and repeat the layers of macaroni and cheese. ¾ pint of milk. but if any does remain it should be saved for sauce. macaroni is slightly constipating. with grated cheese. pour over the mixture of macaroni and other ingredients. as it contains valuable nutritive material. or parsley sauce. mix all well with the eggs. sprinkle some of the grated cheese over it. From 2 to 4 oz. which contains more fleshforming matter than butcher’s meat. the cheese. Bake it in a moderately hot oven until brown. Boil the macaroni till tender in 2 pints of water. In the manufacture of macaroni some of the bran is removed from the flour. or fruit. or fried onions. 2 oz. and the parsley. That which is slightly yellow is to be preferred to the white. Macaroni should be thrown into boiling water and be kept boiling. Macaroni takes from 20 minutes to 1 hour to cook. Beat the eggs well in the dish in which the macaroni is to be served. and place them here and there on the top. Then place a layer of it in a pie-dish. When soft add seasoning. &c. 1 teaspoonful of Allinson cornflour. as the pipes or pieces otherwise stick together. 1 tablespoonful of finely chopped parsley. Boil the macaroni in slightly salted water until soft. If neither spaghetti nor vermicelli are handy. finishing with a sprinkling of cheese. ½ oz. according to the kind used. of butter. stock for soup. so that when the macaroni is done. or baked potatoes. As the coarser particles of the bran have been taken away. and if desired. of grated cheese. little or no fluid may be left. ½ lb. 3 oz. use Naples macaroni. a little salt may be added by those who use it. Boil the macaroni until tender in only as much water as it will absorb. 6 oz. cornflour. and must therefore always be eaten with green vegetables. Make a sauce of the milk. and vermicelli and Italian paste are done in a few minutes. of butter.

cheese (you can use Parmesan, Gruyère, or Canadian cheese). Place the macaroni in a pie-dish, pour the sauce over it, grate some more cheese over the top, and let the macaroni brown in the oven.

MACARONI SAVOURY.
4 oz. of boiled macaroni, 4 oz. of Allinson fine wheatmeal, 3 eggs, ¾ pint of milk, 1 finely chopped onion, the grated rind of 1 lemon, 2 oz. of grated cheese, 1 tablespoonful of finely chopped parsley, 1 oz. of butter, ½ a saltspoonful of grated nutmeg, pepper and salt to taste. Cut the macaroni in small pieces. Make a batter of the milk, eggs, and meal, mix into it all the other ingredients, pour it into a buttered pie-dish, cut up the butter in pieces and spread them on the top. Bake the savoury for 1 to 1-1/2 hours.

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RICE

When all the water is absorbed, serve the rice. Do not allow it to get very soft; the rice will take from 15 to 20 minutes’ cooking only.

CURRIED RICE AND TOMATOES.
½ lb. of Patna rice, 1 dessertspoonful of curry powder, salt to taste, and 1 oz. of butter. Wash the rice; mix 1 pint of cold water with the curry powder, put this over the fire with the rice, butter, and salt. Cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed. This will take about 20 minutes. Rice cooked this way will have all the grains separate. For the tomatoes proceed as follows: 1 lb. of tomatoes and a little butter, pepper and salt. Wash the tomatoes and place them in a flat tin with a few spoonfuls of water; dust them with pepper and salt, and place little bits of butter on each tomato. Bake them from 15 to 20 minutes, according to the size of the tomatoes and the heat of the oven. Place the rice in the centre of a hot flat dish, put the tomatoes round it, pour the liquid over the rice, and serve.

In many households it seems a difficulty to get rice cooked properly, that is having all the grains separate. Very often it comes to table in a soft, pulpy mass, which is certainly not appetising. To cook it in a large saucepanful of water which is then drained away is very wasteful, for a great deal of the goodness of the rice is thrown away. The following recipe will be found thoroughly reliable and satisfactory.

RICE, HOW TO COOK.
1 lb. of good rice, 1 quart of water, 1 oz. of butter, salt to taste. Wash the rice and set it over the fire with 1 quart of cold water, the butter and salt. Let it come to the boil gently, stirring it a little to prevent the rice from sticking to the saucepan. When the rice boils, set it on the side and let it just simmer. It will be sufficiently cooked in 15 to 20 minutes and each grain will be separate. Rice should not be cooked too soft, only just cooked through.

PORTUGUESE RICE.
1 teacupful of rice, 3 medium-sized onions, 3 tomatoes, 2 oz. of grated cheese, ½ teaspoonful of herbs, 1 oz. of butter, pepper and salt to taste. Peel and slice the onions and tomatoes and fry them in the butter for 15 minutes; place the rice over the fire with 1 pint of water; add the onions, tomatoes, herbs, and seasoning, and let all cook until the rice is quite soft; serve in a vegetable dish with the grated cheese sprinkled over.

CURRIED RICE.
1 lb. of Patna rice, 1 quart of cold water, 1 dessertspoonful of curry, 1 oz. of butter, and salt to taste. Wash the rice, mix the curry with the proper quantity of water, and set the rice over the fire with it, adding the butter and seasoning. Let the rice come to the boil slowly, and stir it a few times to prevent it sticking to the saucepan. When the rice boils, cover it with a piece of buttered paper, and let it cook very gently, not stirring it again.

RICE AND LENTILS.
Boil the rice as above; stew Egyptian lentils with chopped onions, pepper, salt, and a little butter, until well done. Put the rice on a dish, pour over the stewed onions and lentils, serve, and eat with

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green vegetables.

RICE AND ONIONS.
Boil whole onions in water until done quite through, remove them from the water, and put in it washed rice with a little pepper, salt, and butter. When done, serve with the onions and eat with a green vegetable.

the cold stock, and add the rice. When all have boiled slowly for 20 minutes, the rice should have absorbed the stock. Serve with cheese grated over.

SAVOURY RICE (Italian).
1 breakfastcupful of rice, 4 tablespoonfuls of grated cheese (Parmesan or other cheese), 1 oz. of butter, a pinch of saffron, pepper and salt to taste. Boil the rice with water as above, then add the cheese, butter, saffron, and seasoning; mix all well, and serve.

SAVOURY RICE CROQUETTES.
½ lb. of Patna rice, 1-1/2 pints of milk, 1 lb. of Spanish onions, 1 oz. of butter, 2 eggs, 1 teacupful of raspings, Allinson’s oil for frying. Boil the rice in the milk until soft, and turn it out to get quite cold. Meanwhile chop the onions up fine and fry them brown in the butter. Form the cold rice into balls, and with the thumb of the right hand hollow them sufficiently to admit of their receiving a stuffing of fried onions, close them again carefully, dip them in the eggs beaten up and then in the raspings, and fry them in boiling oil a light brown. Serve with gravy. There are various stuffings which can be used instead of the onions—fried mushrooms chopped up, some olives chopped fine and mixed with hard-boiled yolks of eggs, &c.

SPANISH RICE.
6 onions, 6 tomatoes, 1-1/2 pints of vegetable stock, herbs and seasoning, 11/2 cupfuls of rice, butter. Fry the onions and tomatoes in butter until well browned, then place them with the seasoning into

25

). 2 oz. 1 oz. 1 dessertspoonful of Allinson fine wheatmeal. crush the toast or rusks with your hands. Meanwhile have the butter boiling hot in an omelet pan. potatoes. or Allinson rusks. pour in the mixture. 3 tablespoonfuls of cut boiled French beans. cut the rest of the butter in little pieces. FRENCH OMELET WITH CHEESE. Soak the bread. pour the mixture into it. and pepper and salt to taste. ½ a gill of milk. and scatter them over the top. pepper and salt to taste. of grated cheese. pepper and salt to taste. 4 slices of Allinson bread. let the omelet cook a little longer. add the vegetables and seasoning. and mix it lightly with the yolks. 1 finely chopped English onion. and bake. pepper and salt to taste. some vege-butter or oil for frying. fry the onion in 1-1/2 oz. pepper and salt to taste. of butter. 4 eggs. CHEESE OMELET. Add the herbs. Smooth the meal with the milk. &c. and mix it with the soaked bread. pepper and salt. 4 slices of Allinson bread toasted. 1 saltspoonful of nutmeg. and let it fry over a gentle fire. Beat the eggs and milk well together. 1 pint of milk. minced fine (green peas. 3 eggs. ½ a teacupful of milk. add to them the water and seasoning. rub the meal smooth with it. Beat the yolks of the eggs. It you have any cold boiled lentils. and fry the omelet in boiling butter or Allinson frying oil. beat up the eggs and add them. of grated cheese. 1 tablespoonful of Allinson fine wheatmeal. 1 teaspoonful of dried mixed herbs. Add the cheese. and soak them in the egg and milk. Beat up the eggs. 1 good tablespoonful of finely chopped parsley. 1 breakfastcupful of cold boiled vegetables. and fry as an omelet. and seasoning. ¼ lb. for instance. and a little nutmeg to taste. Dissolve half of the butter and mix it with the other ingredients. FRENCH BEAN OMELET. OMELET HERB. and mix all well. whip the whites of the eggs to a stiff froth. Add 1 dessertspoonful of water to each egg. Serve hot or cold. parsley. and mix the lentils and eggs smooth. fold over when the top is still creamy. some sandwich mixture you wish to use up. 2 tablespoonfuls of grated cheese (Gruyère or Parmesan). and serve immediately. Bake the savoury for 1 hour or a little longer until well set. of butter.OMEL dessertspoonfuls of water. the cheese and seasoning to the meal and milk. carrots. and seasoning. pour the mixture into it. turnips. scatter the cheese over it. 4 eggs. OMELET LENTIL. of butter. Butter a pie-dish. When it has risen. 3 ETS GARDENER’S OMELET. and mix them with the milk. Butter a pie-dish with the rest of the butter. 2 oz. 3 eggs. 3 eggs. nutmeg. Fry the mixture as an omelet in boiling butter. 1 pint of milk. mix thoroughly with the beans. 1 oz. of butter. 26 . of butter. proceed as follows: To 1 teacupful of boiled lentils take 3 wellbeaten eggs. Pass a heated salamander or coalshovel over the top of the omelet. Serve with sauce. and 1 oz.

OMELET TOMATO (2). and 1 dessertspoonful of orangeflower water. or until done. and bake about ½ hour. mix all well. add the eggs well beaten. of butter. and orange water. of grated cheese. and the baked onions. cheese. 1 lb. 2 oz. 1 oz. and mixed with the ingredients given above. 3 oz. then rub smooth. pour the mixture into a well-buttered piedish or cake tin. Mix the whole together. 1 dessertspoonful of finely chopped parsley. 2 averagesized tomatoes are cut up fine. ½ a saltspoonful of nutmeg. beat the whites of the eggs to a stiff froth. mix them with the milk. pepper and salt to taste. Peel and slice the onions. of butter. 1-1/2 oz.OMELET MACARONI. and turn the omelet neatly out on a buttered dish. of Allinson breadcrumbs. Put the yolks of the eggs into a large basin. Whip the whites of the eggs to a very stiff froth. and beat all well with a wooden spoon for 10 minutes. and add a few flavouring herbs. OMELET TOMATO (1). breadcrumbs. and fry the omelet with the butter in a large frying-pan. Let all simmer for 20 minutes. of butter. 1-1/2 oz. Serve immediately. the grated rind of ½ a lemon. Soak Allinson wholemeal bread in cold milk and water until soft. Meanwhile beat the butter in the omelet pan. and mix them lightly with the other ingredients. OMELET ONION. 3 eggs. of butter. 4 eggs. Serve with tomato sauce. This is made in almost the same way as the savoury omelet. and fry the omelet over a gentle fire. beat the eggs well. and bake the Soufflé in a moderately hot oven from 10 to 15 minutes. 1-1/2 oz. 4 medium-sized English onions. Set it in the oven for about 10 minutes. parsley. add these to the other ingredients. potato flour. pour the mixture over the breadcrumbs. when boiling pour the mixture into it. put in a pie-dish. When tinned tomatoes are used the juice may be made hot and the bread soaked in it instead of in milk and water. Eat with vegetables and potatoes. 4 tablespoonfuls of milk. add the sugar. 6 eggs. 1-1/2 oz. 4 oz. and mix them with the macaroni. mix it with the other ingredients. cut the tomatoes up. When it begins to set round the sides shake it very gently from side to side. and bake in a moderately hot oven. and turn the mixture into one or more wellbuttered shallow tins. pepper and salt to taste. 4 eggs. Cut the macaroni into little pieces. 2 oz. place a few small pieces of butter on the top. 3 eggs. of powdered sugar. and serve immediately with a little castor sugar sifted over it. OMELET SAVOURY. ½ lb. and nutmeg. 2 eggs. but without the addition of flavouring herbs. 1 dessertspoonful of potato flour. until quite soft. of butter. of fine breadcrumbs. of tomatoes. grate 1 onion. 3 oz. of boiled cold macaroni. beat up 1 egg. of sifted castor sugar. of butter. OMELET SOUFFLÉ. mix all up thoroughly. Bake the omelet in a quick oven for 10 to 15 minutes. ½ teaspoonful of powdered 27 . Whip the eggs up. Put the mixture into a greased pie-dish. add pepper and salt. 1 oz. bake them in a pie-dish with the butter and seasoning. OMELET TRAPPIST. Stew the finely chopped onions in the butter for 20 minutes in a covered-up saucepan. and pepper and salt to taste. 1 large Spanish onion. Beat the yolks of the eggs for 10 minutes with the sugar and lemon rind. OMELET SOUFFLÉ (SWEET). pepper and salt to taste. of breadcrumbs. 3 oz. Add the seasoning.

of butter. pepper and salt to taste. SWEET OMELET (2). Melt the butter in the fryingpan. the herbs and seasoning.herbs. 2 tablespoonfuls of water. and turn it on to a hot dish. and fry till lightly browned. spread the mixture in it. 2 oz. ½ gill of boiling milk. The inside of the omelet should remain creamy. adding the grated rind of the lemon. and serve at once. Mix all well and smoothly. 5 eggs. half the butter melted. Make the rest of the butter boiling hot in an oval omelet pan. Melt the butter in an omelet pan. Serve immediately with sugar sifted over it. beat the eggs well. Smooth the wheatmeal with the milk. 4 eggs. ½ pint of new milk. the size of the dish on which it is to be served. and mix with the other ingredients. add the lemon juice and the whites of the eggs whipped to a stiff froth. some raspberry and currant jam. and fry the omelet a golden brown both sides. and serve immediately. Spread some jam on the omelet. Just before frying the omelet. 28 . and sugar. 2 oz. and ½ a teacupful of new milk. double it. Whip the yolks of the eggs well. and 1 teaspoonful of Allinson fine wheatmeal. Moisten the breadcrumbs with the milk. stir in the sugar. 1 oz. sugar to taste. add the eggs well beaten. SWEET OMELET (3). SWEET OMELET (1). of butter. 1 lemon. of butter. the milk. Fry a pale golden colour. cinnamon and sugar to taste. Make the butter boiling hot in a frying-pan. and fry the omelet till lightly browned. 1 tablespoonful of castor sugar. Sift sugar over it. 3 eggs. and pour the mixture into the hot butter.

they should be placed over the fire after the water has been strained. and I will now make a few remarks on the cooking of plain vegetables. this should be saved as stock for soups or sauces. the potatoes should be lightly shaken to allow the moisture to steam out.. Scotch kail. then it is returned to the saucepan with a piece of butter. is added to bind the spinach with the juice. this is drained off when they are tender. when quite tender it is strained. cook it a few minutes longer. which cannot always be stewed in a little water. The English way of boiling them is not at all a good one. 2 lbs. sea kale. Scotch kail. A very palatable way of serving potatoes. any water which is not absorbed should be thickened with a little Allinson fine wheatmeal and eaten with the vegetables. a little nutmeg. as they are prepared very much alike everywhere in England. or vege-butter. 1 oz. in order that they should brown evenly. or the skins be cracked in some way. and adding a small piece of butter (1 oz. parsnips. This makes them mealy and more palatable. I may just mention that Scotch kail. can be prepared this way. such as Cabbages. which are so important to our system..VEGETABLES GREEN VEGETABLES (General Remarks). of Allinson fine 29 . is to peel them and bake them in a tin with a little oil or butter. an onion cooked with it greatly improves the flavour. carrots are particularly pleasant with parsley sauce. and the vegetables then served. the Continental way of preparing it is as follows: The spinach is cooked without water. When peeled. or steamed with or without the skins. swedes. &c. sprouts. for instance. A much better way for all vegetables is to cook them in a very small quantity of water. &c. cabbage. Potatoes also require a good deal of care. should be treated exactly as spinach. of greens) and a little salt. Green vegetables are generally boiled in a great deal of salt water. A good many vegetables may be steamed with advantage. cauliflower. Brussel sprouts. This is not a very hygienic way of preparing potatoes. When the greens are tender. otherwise they very soon become sodden. Potatoes which have been baked in their skins should be pricked when tender. or a few very finely chopped eschalots and some of the juice previously strained. Most of these vegetables are very nice with a white sauce. as most of the soluble vegetable salts. and is most delicious in that way. and serve it with slices of hard-boiled egg on the top. When the spinach is cooking a little Allinson fine wheatmeal. potatoes are plainly boiled. turnip-tops. after being boiled in a little water. In the case of vegetables like asparagus. ARTICHOKES À LA SAUCE BLANCHE. with a little salt. Savoys. they should be turned occasionally. to 2 lb. A great number of them. &c. smoothed in 1 or 2 tablespoonfuls of milk. Any way of preparing greens is better than boiling them in a large saucepanful of water and throwing this away. From a health point of view they are best baked in their skins. turned on to a board. There are a number of recipes in this book giving savoury ways of preparing them. artichokes. I have not given recipes for the cooking of plain greens. of artichokes. and chopped very finely. are lost through it. turnips. carrots or celery. parsnips. Spinach is a vegetable which English cooks rarely prepare nicely.

beat up the egg with the lemon juice and add both to the sauce. drain it and put it into the stewpan with the milk. when the sauce has thickened. juice of ½ a lemon. juice of ½ a lemon. cut them into slices ½ an inch thick and place them on a dish. and boil them in water until tender. Make a white sauce as directed in the recipe for “Onions and white sauce. CAULIFLOWER WITH WHITE SAUCE. CARROTS WITH PARSLEY SAUCE. put it aside to cool a little. Make a sauce of the milk and meal with seasoning. Serve very hot with baked potatoes. ARTICHOKES À LA PARMESAN. Butter a shallow dish. ½ pint of milk. and dish on to rounds of toast with the points to the middle. put the butter over it in little bits. Cook them in a little water or steam them until quite tender. sprinkle the rest of the breadcrumbs over the top. Simmer the celery gently until tender. smooth this with a little milk. pepper and salt. and serve the same with sauce as above. and serve. Scrub and wash as many carrots as are required. CELERY (ITALIAN). of artichokes. then slice them and place them in a saucepan. ASPARAGUS (BOILED). Wash the cabbage as often as is necessary in pure water after this to clean it and remove the salt.” add the cheese to the sauce. cutting away only the bad and bruised leaves and the coarse part of the stalk. with a little fine wheatmeal. pepper and salt to taste. when it is quite tender. the liquid can be thickened CELERY (STEAMED) WITH WHITE CHEESE SAUCE. and a very little salt. and add the egg well beaten. Let it cook very gently for 2 hours. wash it well in fresh water and boil quickly until tender. 30 . 1 egg. and then shred it up fine. and pour in the celery. Proceed as in the recipe for “Celery à la Parmesan. Now put them into a saucepan. 2 heads of celery. 1 egg. Serve with them rich melted butter in a tureen. and let them simmer for ten minutes. Pour the sauce over the carrots. pepper and salt to taste. Cut up the celery into pieces. of butter. 1 oz. boil it in water for 10 minutes. and serve with white sauce.” and stir into it a handful of finely-chopped parsley. or water if milk is not handy. pour it over the artichokes. Prepare the celery as in previous recipe. of butter. Remove the outer coarse leaves. 2 lbs. butter. remove it from the fire. Peel the artichokes. Take them out of the water as soon as they are tender. of grated Parmesan or any other cooking cheese. Set it over the fire with ½ pint of water. 1 cupful of breadcrumbs. and cut them all the same length. and serve. CABBAGE. cut the cabbage in four pieces lengthways. cover with boiling water. and bake the celery until brown. Tie them up into bundles. 2 oz. boil it up. add a little salt. strew it well with some of the breadcrumbs. and put them into cold water as they are done. Put it into salt water to force out any insects in the cauliflower. ½ oz. ¾ pint of milk.wheatmeal. 1 oz. and boil gently and steadily for 20 to 30 minutes. 1 tablespoonful of Allinson fine wheatmeal. After soaking. The salt is added because it kills any insects which may be present. ¾ pint of milk. 1 egg. Trim the cauliflower. Scrape the white parts of the stalks quite clean. a dash of pepper. and well wash the pieces in salt water.

or half that quantity on small ones. boil it for 1-1/2 to 2 31 . Then add enough water to make gravy. Remove the coarse part of the green stalks of the leeks. and serve. Peel and clean the mushrooms. Put the leeks on pieces of dry toast on a flat dish. and bake them for 3 hours. Boil the milk with the butter. 2 lbs. Peel as many onions as are required. Thicken with the cornflour. have the water and butter ready in a saucepan with the herbs. Add a little pepper and salt. Baste the onions from time to time with the butter. Melt the butter in a frying-pan. and wash them in water with a dash of vinegar in it. wash well and cut up in pieces about 3 inches long. 1 oz. pour the sauce over. of onions.leaving it in long pieces. of mushrooms. let the sauce simmer. saving them for flavouring soups or sauces. season with pepper and salt. and fry them a nice brown in the butter. the butter and seasoning. which consists of a large saucepan over which is fitted a perforated top. 1 dessertspoonful of Allinson cornflour. 1 lb. Wipe them dry with a cloth. of butter. 1 dessertspoonful of Allinson cornflour. and fry the whole a light brown on both sides. 3 eggs. Tie the leeks in bunches and steam them until tender. 2 oz. and serve very hot. and stew the onions for 20 minutes. and cut away the coarse stalks. add the thickening and the milk. pepper and salt to taste. and serve. of butter. Remove the outer hard pieces from the celery. which will take about 1-1/2 hours. ONION TORTILLA. of Spanish onions. slice the onions. thicken it with the cornflour smoothed first with a spoonful of water. pour the sauce over them. of butter. Scotch kail is best after there has been frost on it. MUSHROOMS (STEWED). Set over the fire with ½ pint of water. 1 oz. vegebutter. and seasoning. of grated cheese. LEEKS. ONIONS (BRAISED). Let cook gently until the celery is quite tender. beat the eggs. pepper and salt to taste. This is very savoury. dust them over with pepper and salt. or oil. add them to the onions. ONIONS (SPANISH) (BAKED). If the leeks are gritty cut them right through and wash them well. 1-1/2 oz. making an incision crossways on the top. and if necessary use a brush to get out the sand. ½ pint of milk. Stew the mushrooms in this for 10 to 15 minutes. Keep them covered for 2 hours. of butter or oil. and put in a baking-dish with ½ oz. pepper and salt to taste. and last add the grated cheese and seasoning. add pepper and salt. Peel and slice the onions. pepper and salt to taste. then stir in the yolk of egg with the lemon juice. and is much liked. Wash the kail. 2 oz. and place it in a vegetable steamer. ½ SCOTCH OR CURLY KAIL. 2 or 3 heads of celery (according to quantity required). 1 lb. Let all gently simmer for a few minutes. juice of ½ a lemon. 1-1/2 oz. of butter on each large onion. Make a white sauce as for the cauliflower. ½ saltspoonful of nutmeg. ½ teaspoonful of herbs. place the celery on it. Have ready some Allinson plain rusks on a flat dish. which will take about 1 hour. of butter. and let them brown after that. CELERY (STEWED) WITH WHITE SAUCE. the yolk of 1 egg. and serve. pint of water. and fry them for 10 or 15 minutes. Eat with wholemeal toast. stirring it until the cheese is dissolved. and let the celery steam for 1-1/2 hours. 1 dessertspoonful of flour. For the sauce you need: 1 pint of milk.

of spinach. and brown it very slightly. Let the spinach heat well through before serving. and add as much of the strained-off water as is necessary to moisten it. Use 1 oz. Have ready 1 or 2 hard-boiled eggs cut in slices. and a little lemon juice. Return the chopped Scotch kail to the saucepan. Let the spinach cook 20 minutes. and stir into it 1 tablespoonful of Allinson fine wheatmeal. Return the spinach to the saucepan. add pepper and salt to taste. an even tablespoonful of the meal. Heat it gently at first. stirring it a few times to prevent it burning. pressing the water out with a wooden spoon or plate. adding a chopped up onion. Then add some of the drained-off kail wafer and stir it smooth with the browned flour. and the juice of ½ a lemon to 4 lbs. until enough water has boiled out of the spinach to prevent it from catching. Mash them up in a saucepan over the fire. and decorate the spinach with them. when melted. SPINACH. then strain it through a colander. mixing with them 1 oz. as enough water will boil out of the spinach to cook it. and serve. of butter. TURNIPS (MASHED). 32 . and steam them until tender. Pile the mashed turnips on a flat dish. Drain it when soft and chop it fine like spinach. mix it well with the butter and meal. melt it. and set it over the fire in a saucepan without any water. of butter. Wash the spinach thoroughly.hours in a small quantity of water. add pepper and salt to taste. let it cook for a minute. Into the saucepan in which the kail was cooked put a piece of butter. Put a piece of butter in the saucepan in which the spinach was cooked. and pour a white sauce over them. stir into it a spoonful of Allinson fine wheatmeal. and keep stirring the meal and butter for 1 minute over the fire. Peel and wash the turnips.

00 lightly boiled.00 Duck’s egg.11 12.. 4 eggs. ====== ====== Eggs take a long time to digest if hard boiled.. Water . Nitrogen . Whisk the whites to a stiff froth. 2 oz.12 -----100. of 33 . A fresh egg looks clear and transparent. so that one week they stand the pointed end down. 8 oz. and mix them with the apple mixture. and best cooked thus for invalids. of castor sugar (or more if the apples are very sour). There are various ways of preserving eggs for the winter... and serve at once. Eggs are a good food when taken in moderation. next week the rounded end down. 1 gill of new milk or half milk and half cream. Pare. of Allinson fine wheatmeal. and return them to the stewpan.. 4 apples. Fat . Bake for 20 minutes in a moderately hot oven. and few cakes are made without them.. Another very good way is to have stands made with holes which will hold the eggs. and pour the whole into a buttered Soufflé tin. then turn the mixture into a basin to cool. and stir until it boils. and stew the apples with the sugar and lemon juice until they are reduced to a pulp.22 12.11 1.16 -----100. 1 gill of milk. Keep these stands in an airy place in a good current of fresh air.. set the basin or saucepan on the side of the stove. cut up. in fact everything required for building up the organism of the young bird. and the juice of 1 lemon. Separate the yolks from the whites of the eggs. The best way of lightly boiling an egg is to put it in boiling water.. and every week turn the eggs. 1 oz..EGG COOKERY Eggs are a boon to cooks.55 12. 1 oz. They enter into a great many savoury and sweet dishes. and let it stand just off the boil for five or six minutes..24 15.49 1. As they are a highly nutritious article of food. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. Beat them quite smooth. 4 eggs. Smooth the cornflour with the milk.. 1 oz.. owing to the sudden expansion of the contents. All the fat of the egg is contained in the yolk. One can easily tell stale eggs from fresh ones by holding them up to a strong light. Eggs contain both muscle and bone-forming material... Eggs are most easily digested raw or very CHEESE SOUFFLÉ. Mineral matter 74. Eggs often crack when they are put into enough boiling water to well cover them. and mix it with the apples.. of Parmesan or other good dry. they should not be indulged in too freely. whilst stale ones look cloudy and opaque.. of Allinson cornflour. cooking cheese.. 71.. APPLE SOUFFLÉ. but the white of the egg is pure albumen (or nitrogen) and water. If they are not covered with water there is less danger of them cracking. They can be prepared in a great variety of ways.. especially when dishes are wanted quickly. mix them lightly with the rest.. beat the yolks well. one of the best is by using the Allinson egg preservative.

and salt to taste. fresh ones. 1 teacupful of milk. pepper and salt to taste. mix in the cheese. and serve immediately. 1 oz. If fresh tomatoes are used. and vanilla essence to taste. Pour in the milk. The mixture. Whip up the eggs. and thicken the sauce with it. 2 oz. and serve. thickened with 1 dessertspoonful of Allinson fine wheatmeal. and cook the tomatoes in it until most of the liquid is steamed away. When hot stir in the mixture of egg and cheese. and heat them up in the sauce. and pepper and salt. pepper. break the eggs carefully into it without breaking the yolks. and bake the Soufflé for 15 minutes. add 1 dessertspoonful of water for each egg. 4 eggs. and let the mixture cool. Return the sauce to the stewpan. pour into it the thickened milk. and stir into it gradually the yolks of the eggs. then rub through a sieve. of grated cheese. Keep stirring it with a knife. 2 oz. 6 oz. 34 . CHOCOLATE SOUFFLÉ. of the crumb of the bread. Beat up the eggs and stir them into the cooled EGG AND CHEESE. shell the eggs. a serviette should be pinned round it before serving. and place the dish on the stove until the eggs are set. 1 cooking apple. and salt. This is an extremely tasty French dish. Bake in a moderate oven until the eggs are just set. Cream the butter. EGG AND CHEESE FONDU. of butter (if only 1 egg is prepared ½ oz. and chocolate. and salt to taste. Previously soak the bread in milk or water. If the Soufflé is baked in a cake tin. pepper and salt. Butter a pie-dish. 1 dessertspoonful of Allinson fine wheatmeal. a little made mustard. CURRIED EGGS.butter. and stir until the mixture is set and comes away from the sides of the saucepan. of butter. Grate the cheese and stir it in. mustard. of butter. and add to it the other ingredients. and fry them in the butter in a stewpan until brown. Prepare the onion and apple. Heat the tomato sauce. set aside to cool. pepper. EGG AND TOMATO SANDWICHES. mix it lightly with the other ingredients. serve very hot on a flat dish. 1 teacupful of tinned tomatoes or ½ lb. which should be well seasoned. 6 eggs. Melt the butter in a flat dish. of butter. when cold. Heat the butter in a frying-pan or small stewpan. of butter must be used). 2 large bars of chocolate. of butter. Bake ¾ of an hour. sprinkle the cheese over them. pepper. 3 oz. Add ½ pint of water and a little salt. one by one. into the mixture. break the eggs over it. is excellent for sandwiches. EGG AND TOMATO SAUCE. separate the yolks of the eggs from the whites. 1 medium-sized English onion. and salt to taste. Put on hot buttered toast. with sippets of Allinson wholemeal toast. 4 eggs. Melt the butter in a saucepan. chop them very fine. turn the mixture into a buttered Soufflé tin. beating all well. and ½ oz. 1 teacupful of tomato sauce. until it becomes a smooth and thickish mass. the sugar. 6 hard-boiled eggs. Turn into a basin. of castor sugar. 1 oz. 5 eggs. Serve very hot. mustard. Add vanilla and the whites of the eggs whipped to a stiff froth. and drop the yolks of the eggs. Squeeze it dry. Let it simmer for 10 minutes. season with mustard. Melt the butter in a frying-pan. and season to taste. Smooth the curry and wheatmeal with a little cold water. as in the previous recipe. Whip the whites of the eggs to a stiff froth. stir in the wheatmeal. 1 teaspoonful of curry powder. and pour it over the eggs. To each egg ½ its weight in grated cheese and a ½ oz. they should be scalded and skinned before cooking. and pour the mixture into a buttered pie-dish or cake tin.

some very thin slices of bread and butter. and mix all well together. shelled and sliced. dust them with pepper and salt. garnish with watercress. Taste the mayonnaise. EGGS À LA DUCHESSE. and bake the savoury from 20 to 30 minutes. 6 hard-boiled eggs. in summer use 1 large breakfastcupful of boiled and chopped spinach. 6 hard-boiled eggs. the juice of ½ a lemon. Spread a layer of spinach and a layer of slices of eggs. and bake until the eggs are set. which will only take a few minutes. When the mayonnaise gets very thick add carefully a little lemon juice to thin it down. Make the mayonnaise as follows. add the lemon juice. and salt. the yolks of 2 eggs. EGG SAVOURY. Smooth the mustard with a little lemon juice. Pour the mixture into the butter. drop it in spoonfuls in the boiling milk. Splice the vanilla and let it boil with the milk and sugar. 35 . and salt to taste. 1 lb. of cold boiled potatoes. EGG SALAD WITH MAYONNAISE. 1 quart of milk. or until brown. 1 saltspoonful of mustard. especially in the beginning. break the eggs over them. dust with nutmeg. pepper. and some butter. smooth the cornflour with a spoonful of water. and 2 tablespoonfuls of breadcrumbs. and salt to taste. as the eggs easily curdle when the oil is stirred in too fast. drop by drop. the juice of ½ a lemon. and use for sandwiches. thicken the milk with it. pepper. Stir the eggs and tomatoes with a knife until set. Should an accident happen. Peel and slice the onion. Mix part of it with the eggs and potatoes. pepper. drop by drop. then add again oil and lemon juice alternately until all the oil is used up. the curdled mayonnaise. and finish with a layer of bread well buttered. ½ a teacupful of cream or milk. Take a clean cold basin.tomatoes. nutmeg. Place a few bits of butter on the top. of butter. of butter. Spread the onion on a buttered dish. ½ pint of milk. and add lemon juice or seasoning as required. Pour over the whole the milk. or bread fried in butter. adding seasoning to taste. 4 eggs. and serve with lady fingers. in winter Scotch kale prepared the same way. and stir it over the fire until it thickens. and stir it in last of all with sufficient pepper and salt. Repeat the layers. and pour the rest over the salad. Cut the potatoes and eggs into slices. Have ready the whites of eggs whipped to a stiff froth. Drop the oil into them. beat up another yolk of egg and start afresh with a little fresh oil. dust these with pepper and salt. add the vinegar and seasoning when done. pepper and salt to taste. and mix with them the cream or milk and the lemon juice. 1-1/2 gills of good salad oil. and fry it brown in the butter. then turn the mixture into a bowl to get cold. as it may curdle if made in a hot room. some apricot or other jam. Vinegar may be used instead of lemon juice if the latter is not conveniently had. and let it cook gently for 2 or 3 minutes. pepper and salt to taste. 4 eggs. lemon juice. sugar to taste. Beat the eggs. 1 oz. Stir in some jam. Great care should be taken. 6 eggs. Butter a piedish and line it with slices of bread and butter. 1 tablespoonful of Allinson cornflour. a piece of vanilla 2 inches long. 1 teaspoonful of vinegar. let it simmer for a few EGG SALMAGUNDI WITH JAM. Allinson rusks. EGGS À LA BONNE FEMME. and sprinkle with breadcrumbs. 1 Spanish onion. Melt the butter in a frying-pan. and place in it the yolks of the eggs beaten up. stirring with a wooden spoon quickly all the time. The mayonnaise should be made in a cold room. remove the vanilla. 1 oz. and when going on well stir in.

and dust with nutmeg. 2 tablespoonfuls of breadcrumbs. pepper and salt to taste. 1 oz. of mushrooms. Put the halves together. or ½ teaspoonful of dried powdered sage. and pepper and salt to taste. a little nutmeg. MUSHROOM AND EGGS. and add the onion and herbs. Let the milk cool a little. 1 small English onion. Last of all. 3 eggs. and put them into the sauce. season to taste. and take off the shells. but do not allow it to boil. 1 oz. of grated cheese. 1 dessertspoonful of Allinson fine wheatmeal. and season well. and cut in small pieces the mushrooms. When the milk is thickened shell the eggs. pour the custard into the glass dish. a few sprigs of Parsley. pepper and salt to taste. and scatter the butter in bits over the breadcrumbs. enclose them in paste. made of 6 oz. heat all well through. pepper and salt to taste. 1 teaspoonful of parsley chopped very fine. and salt. Turn the mixture into a shallow buttered pie-dish. meanwhile beat up the eggs. remove the snowballs with a slice. When the mushrooms have stewed 10 minutes. Serve with vegetables and sauce. Melt the butter in a little saucepan. EGGS AU GRATIN. and serve with sippets of toast laid in the bottom of the dish. add the mushroom liquor. FRENCH EGGS. Pound the yolks very fine.minutes until the egg snow has got set. set them in cold water. of butter. chop up the eggs and mix them with the mushrooms. and bake for 20 minutes. ¼ lb. of Allinson fine wheatmeal. 1 teacupful of milk. of butter. pepper. 1 oz. 6 oz. nutmeg. Spread the breadcrumbs over the top. which should be a teacupful. stir the whole over the fire to let the eggs thicken. Let the mixture cool. of Allinson fine wheatmeal. pepper and salt. beat up the yolks of the eggs. Bake until the breadcrumbs begin to brown. of butter. Half the quantity will make a fair dishful. 1 oz. and proceed as follows: Chop up the onion very fine with the sage and parsley. Cut them 36 . wash. of butter or vege-butter. 4 eggs. and place them in a glass dish. 1 large breakfastcupful of cold boiled cabbage. cut them into quarters lengthways. in half lengthways. sprinkle them thickly with the grated cheese. Boil the milk with the butter. of butter. place them on a well-buttered flat baking dish. fill the whites of the eggs with the mixture. and bake until the pastry is done. 6 eggs. and will make a nice side dish for dinner. of mushrooms. Peel. 6 hard-boiled eggs. taking care not to curdle them. 2 oz. 4 hard-boiled eggs. 1-1/2 oz. Boil the eggs for 10 minutes. 1 oz. remove the yolks. and when this is well mixed with the butter. a few leaves of fresh sage. which will take about 15 minutes. and a little cold water. brush them over with the white of egg. Any kind of cold vegetables mashed up can be used up this way. smoothed previously with a little cold milk. Warm the cabbage with the butter and the milk. of butter. mix them carefully with the milk. and some paste rolled thin. ½ pint of milk. MUSHROOM SOUFFLÉ. serve when quite cold. adding the parsley. stir into it the wheatmeal. stirring the mixture well until quite smooth and thick FORCEMEAT EGGS. ½ oz. drain off the liquid. pepper. thicken it with the flour. put in the parsley. 3 hard-boiled eggs. and salt to taste. 1 dessertspoonful of finely chopped parsley. and season with pepper and salt. but not pouring it over the snow. and stew them in ¾ of a teacupful of water. Stew the mushrooms in the butter. and serve on sippets of toast. EGGS AND CABBAGE. Mix all together and season with pepper and salt. Slice the eggs.

then stir in the potatoes and breadcrumbs. remove the eggs from the water with an egg-slice. ¼ lb. ½ pint of milk..and coming away from the sides of the saucepan. Bake from ½ an hour to ¾ of an hour in a moderately hot oven. of rice. Always have plates and dishes very hot for all kinds of egg dishes. and let all cool. of castor sugar. Sprinkle with castor sugar. Scotch kale. of castor sugar. 2 oz. the lemon rind. cover them up and allow them to boil only just long enough to have the whites set. and 1-1/2 oz. and mix them lightly with the rest. Unless an egg-poacher is used. Let it cool a little. pepper. Have ready hot buttered toast. &c. To each egg take 2 tablespoonfuls of cream or milk. 6 oz. Butter the cups as in the last recipe. and almonds. Turn the mixture into a wellbuttered dish. Whip the whites of the eggs to a stiff froth. then stir in the yolks of the eggs well beaten. of butter. the whites of the eggs whipped to a stiff froth. stirring all until the mixture is quite smooth and thick and comes away from the sides of the saucepan. the sugar. 1 pint of milk. Stir in the yolks of the eggs. with alternate layers of ratafias. vanilla essence or the peel of ½ a lemon. SAVOURY SOUFFLÉ. RATAFIA SOUFFLÉ. 2 oz. 2 oz. Poached eggs are also a very nice accompaniment to vegetables. and slip them on the toast. and serve immediately with stewed fruit. or flavour with vanilla essence. 6 eggs. and salt. Melt the butter in a saucepan. a little chopped parsley. ½ oz. and beat each separately into the rice for 2 or 3 minutes. of Allinson fine wheatmeal. and serve at once. eggs are best poached in a large frying-pan nearly filled with water. SAVOURY CREAMED EGGS. Stew the rice in the milk with the butter. and salt to taste.” Serve hot. 37 . and stir them lightly into the mixture. pepper. if the latter is used for flavouring. nutmeg. and 1 oz. pour the mixture into it. and turn all into a basin and let it cool a little. and last of all the whites of the eggs whipped to a stiff froth. Turn the mixture into a buttered pie-dish or cake tin. Separate the yolks of the eggs from the whites. Turn the mixture into a buttered piedish or Soufflé tin. and then add the milk. mix well. and proceed as in “Sweet Creamed Eggs. beat for 10 minutes. of ground almonds (half bitter and half sweet). Then stir in the mushrooms. Have ready a buttered Soufflé tin. beat up the eggs. sugar. the sugar. Season to taste. and lastly. of cold boiled and grated potatoes. RICE SOUFFLÉ. Cream the butter in a basin. season with nutmeg. of butter. When the rice is tender remove the peel. and bake the Soufflé 15 minutes. and a slice of hot buttered toast. sugar to taste. the grated rind of ½ lemon. 6 eggs. POACHED EGGS. Quite newly laid eggs take a little longer. which is done by stirring it round the sides of the basin until soft and creamy. like spinach. POTATO SOUFFLÉ. when it will make a slight crackling noise. when they are served laid on the vegetables. of butter. of sifted breadcrumbs. A little vinegar and salt should be added to the water. Each egg should first be broken into a separate cup. of ratafias. and bake in a moderately hot oven from ¾ of an hour to 1 hour. and then slipped into the rapidly boiling water. 4 eggs. and the lemon peel. which will take about 2 minutes. and bake the Soufflé for 20 minutes in a hot oven. as the eggs will then set more quickly. and stir each yolk separately into the mixture in the basin. stir in the flour. Separate the yolks from the whites of the eggs. 2 oz. sprinkle well with parsley. 3 oz. 2 oz. Whip up the whites of the eggs to a stiff froth.

4 eggs, 1 oz. Allinson fine wheatmeal, 1 gill of milk, 1 tablespoonful of finely chopped parsley, 1 dessertspoonful of finely minced spring onions, 1 oz. of butter, pepper and salt to taste. Proceed as in Cheese Soufflé, adding (instead of cheese) the parsley and onion.

STIRRED EGGS ON TOAST.
4 eggs, 1 oz. of butter, pepper and salt, 3 slices of hot buttered toast. Whip the eggs up well, add a dessertspoonful of water for each egg, and pepper and salt to taste. Heat the butter in a frying-pan, stir in the eggs over a mild fire. Keep stirring the mixture with a knife, removing the egg which sets round the sides and on the bottom of the frying-pan, and take the mixture from the fire directly it gets uniformly thick. It should not be allowed to cook until hard. Place the stirred eggs on the toast, and serve on a very hot dish. This quantity will suffice for 3 persons.

SCALLOPED EGGS.
½ dozen hard-boiled eggs, ½ pint of milk, 1 dessertspoonful of Allinson fine wheatmeal, 1 oz. of cheese, 3 tablespoonfuls of brown breadcrumbs, and 1 oz. of butter. Shell and quarter the eggs; grease a shallow dish with part of the butter, and put the eggs in it. Make a thick sauce of the milk, wheatmeal, and cheese, adding seasoning to taste. Pour it over the eggs, cover with breadcrumbs; cut the rest of the butter in little pieces, and scatter them over the breadcrumbs. Bake till nicely browned.

STUFFED EGGS.
4 hard-boiled eggs, 8 Spanish olives, ½ oz. of butter, pepper and salt to taste. Halve the eggs lengthway, and carefully remove the yolks. Pound these well, and mix them with the olives, which should be previously stoned and minced fine; add the butter and pepper and salt, and mix all well. Fill the whites of the eggs with the mixture. Pour some thick white sauce, flavoured with grated cheese, on a hot dish, and place the eggs on it. Serve hot.

SCOTCH EGGS.
5 hard-boiled eggs, 1 breakfastcupful of Allinson breadcrumbs, 1 Spanish onion, 1 teaspoonful of powdered sage, 1 dessertspoonful of finely chopped parsley, 1 egg, 1 oz. of butter, pepper and salt to taste, some oil, vege-butter, or butter for frying. Grate the onion, melt the butter, beat up the eggs, and mix them together with the breadcrumbs, herbs, and seasoning. Beat the forcemeat smooth, shell the eggs, cover them completely with a thick layer of forcemeat, and fry them a nice brown. Serve with brown gravy.

SWEET CREAMED EGGS.
To each egg allow 2 tablespoonfuls of cream, or new milk, 1 teaspoonful of strawberry or raspberry and currant jam, 1 thin slice of buttered toast, sugar and vanilla to taste. Butter as many cups as eggs, reckoning 1 egg for each person. Place the jam in the centre of the cup; beat up the eggs with the cream or milk, sugar and vanilla, and divide the mixture into the cups. Cover each cup with buttered paper, stand the cups in a stew-pan with boiling water, which should reach only half-way up the cups, and steam the eggs until they are set—time from 8 to 10 minutes. Turn the eggs out on the buttered toast, and serve hot or cold.

SPINACH TORTILLA.
4 eggs, 1 oz. of butter, a teacupful of boiled chopped spinach, lemon juice and pepper and salt to taste. Sprinkle the lemon juice over the spinach, and season well with pepper and salt, and fry it lightly in the butter. Beat the eggs and pour them into the mixture, let the tortilla set, then turn it with a plate, and set the other side. Serve hot.

SWISS EGGS.

38

4 eggs, 3 oz. of Gruyère cheese, 1 oz. of butter, 1 teaspoonful of finely chopped parsley, pepper and salt to taste. Spread the butter on a flat baking dish; lay on it some very thin slices of the cheese. On these break the eggs, keeping the yolks whole; grate the rest of the cheese, mix it with the parsley; strew this over the eggs, and bake them in a quick oven for 5 to 7 minutes.

then proceed as before, stirring in one yolk after the other; season with pepper and salt, whip up the whites of the eggs, stir them with the other ingredients, pour into a buttered Soufflé pan, and bake 15 minutes.

WATER EGGS.
4 eggs, 1-1/2 oz. of sugar, the rind and juice of ½ a lemon. Boil the sugar and lemon rind and juice in ½ pint of water for 15 minutes. Beat the eggs well, and add to them the sweetened water. Strain the mixture through a sieve into the dish in which it is to be served, place it in a larger dish with boiling water in a moderately hot oven, and bake until set. Serve hot or cold.

TARRAGON EGGS.
4 hard-boiled eggs, ½ pint white sauce, 1 teaspoonful chopped tarragon, 1 tablespoonful tarragon vinegar, 2 yolks of eggs. Boil the eggs for 7 minutes, and cut them into slices. Lay them in a buttered pie-dish, have ready the sauce hot, and mix it into yolks, tarragon, and tarragon vinegar. Pour over the eggs, and bake for 10 minutes; serve with fried croûtons round.

TOMATO EGGS.
To each egg take 2 tablespoonfuls of tomato juice, which has been strained through a sieve; pepper and salt to taste. Batter a cup for each egg. Beat up the eggs, mix them with the tomato juice, season to taste, and divide into the buttered cups. Cover each cup with buttered paper, place them in a saucepan with boiling water, and steam the eggs for 10 minutes. Serve the eggs on buttered Allinson wholemeal toast.

TOMATO SOUFFLÉ.
4 eggs, 1 oz. of Allinson fine wheatmeal, ¼ lb. of fresh tomatoes or a teacupful of tinned tomato, 1 oz. of butter, 1 clove of garlic or 2 shalots, pepper and salt to taste. Pulp the tomatoes through a sieve. Rub the garlic round a small saucepan, and melt the butter, in it; or chop up very finely the shalots, and mix them with the butter. When the butter is hot, stir in the wheatmeal, then the tomato pulp, and stir until the mixture is thickened and comes away from the sides of the pan,

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SALADS
These wholesome dishes are not used sufficiently by English people, for very few know the value of them. All may use these foods with benefit, and two dinners each week of them with Allinson wholemeal bread will prevent many a serious illness. They are natural food in a plain state, and supply the system with vegetable salts and acids in the best form. In winter, salads may be made with endive, mustard and cress, watercress, round lettuces, celery, or celery root, or even finely cut raw red or white cabbage; pepper, salt, oil, and vinegar are added as above. As a second course, milk or bread pudding. Salads are invaluable in cases of gout, rheumatism, gallstones, stone in the kidney or bladder, and in a gravelly condition of the water and impure condition of the system.

CHEESE SALAD.
Put some finely shredded lettuce in a glass dish, and over this put some young sliced onions, some mustard and cress, a layer of sliced tomatoes, and two hard-boiled eggs, also sliced. Add salt and pepper, and then over all put a nice layer of grated cheese. Serve with a dressing composed of equal parts of cream, salad oil, and vinegar, into which had been smoothly mixed a little mustard.

CUCUMBER SALAD.
Peel and slice a cucumber, mix together ½ a teaspoonful of salt, ¼ of a teaspoonful of white pepper, and 2 tablespoonfuls of olive oil, stir it well together, then add very gradually 1 tablespoonful of vinegar, stirring it all the time. Put the sliced cucumber into a salad dish, and garnish it with nasturtium leaves and flowers.

ONION SALAD.
1 large boiled Spanish onion, 3 large boiled potatoes, 1 teaspoonful of parsley, pepper and salt to taste, juice of 1 lemon, 2 or 3 tablespoonfuls of olive oil. Slice the onion and potatoes when quite cold, mix well together with the parsley and pepper and salt; add the lemon juice and oil, and mix well once more.

ARTICHOKE SALAD.
Boil potatoes and artichokes separately, cut into slices; mix, add pepper, salt, oil, and vinegar; eat with Allinson wholemeal bread.

EGG MAYONNAISE.
4 medium-sized cold boiled potatoes, 6 hard-boiled eggs, 1 bunch of watercress, some mayonnaise. Slice the potatoes, and quarter the eggs. Arrange them in a dish, sprinkling pepper and salt in between; mix pieces of watercress with the eggs and tomatoes, pour over the mayonnaise, and garnish with more watercress.

CAULIFLOWER SALAD.
A medium-sized boiled cauliflower, 3 boiled potatoes, juice of ½ a lemon, 2 or 3 tablespoonfuls of oil. Cut up finely the cauliflower and potatoes when cold, mix well with the dressing, and pepper and salt to taste. A little mayonnaise is an improvement, but makes it rich.

POTATO SALAD (1).
Boil potatoes that are firm and waxy when cooked, and cut them in slices; let them soak in ½ gill of water, grate a

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1 lb. and before serving pour over some good mayonnaise. flavour with pepper. WINTER SALAD. salt. SUMMER SALADS. salt. and add them to the potatoes. spring onions. of cold boiled potatoes. French beans. When oranges are added to a salad the onion must be left out. cucumber. turnips. add watercress. and cress. mustard and cress. Mix the vinegar.small onion and mix it with these. 4 tablespoonfuls of vinegar. Garnish with beetroot and parsley. 1 small beetroot. Shred the lettuce. pepper. olives. and vinegar as above. oil. Cold green peas. salt. and vinegar. 2 spring onions. and boiled and sliced beetroot. Cut up 1 lb. salt. watercress. The quantity of oil should be about three times the amount of the vinegar used. minced parsley. or mustard and cress. POTATO SALAD (2). add pepper. or any other raw or cooked green foods. pepper. 1 large lettuce. and stir it well. These are made from mixtures of lettuce. Eat with Allinson wholemeal bread. oil. a little tarragon vinegar. endive. and oil to taste. salt. 2 of salad oil. carrots. and pepper well together. cut up the onions and olives. put these into a salad bowl. oil. tomatoes. vinegar. and sliced apples or pieces of orange may be advantageously mixed with the other ingredients. onions. place in a salad bowl with mayonnaise dressing. tomatoes. pour it into the salad bowl. and lettuce make a good cold salad for the summer. two hard-boiled eggs. 2 tomatoes. Hard-boiled eggs may be cut into slices and added. 1 head endive. SPANISH SALAD. SUMMER SALAD. decorate with slices of egg and tomato and tufts of cress. Put into the centre of the bowl some cold dressed French beans or scarlet runners. Cut the potatoes in small pieces. of cold boiled potatoes. 41 . tarragon vinegar. grate fine 1 onion and mix with these. some spring onions. Garnish the beans with three tomatoes cut in slices and arranged in a circle one overlapping the other.

Fry the mashed potatoes a nice brown in the butter. oil the butter and mix this and the lemon juice with the rest of the ingredients. turn the cakes into the beaten egg and raspings. as the success of the dish depends on this. and grate the raw potatoes. 1 egg. and fry the mixture like pancakes in oil or butter. flour. 6 oz. the rind and juice of ½ a lemon. beat the egg well. ½ pint of milk. also the other ingredients. and 1 of the eggs well beaten. mix it with the mashed potatoes. 1 lb. form the mixture into balls. ½ a saltspoonful of nutmeg. some Allinson nut-oil or butter for frying. Beat the butter. Add the nutmeg. parsley. shelled. 1 oz. 2 lemons. of butter. of potatoes well mashed. Grate the rind of the lemons and pound it well with the sugar in a mortar. raspings. and a pinch of nutmeg. of butter. flour. of spinach well cooked and chopped. seasoning. and bake it ½ hour. and seasoning. then place it on a dish in the shape of a ring. cheese. Peel. add the potatoes very finely mashed. and last of all the whites of the eggs. and seasoning. Beat the potatoes well with the yolks of the eggs and the seasoning. on the top of this. whip the yolks of the eggs well with the milk. 2 tablespoonfuls of Allinson fine wheatmeal. 2 oz. ½ lb. and milk should be well beaten separately before being used. Beat all well together. the yolks of 2 eggs. 2 lbs. Beat up the second egg. 4 oz. and place the eggs. and a dessertspoonful of finely chopped parsley. roll the balls in the egg and breadcrumbs. some bread raspings. of grated 42 . add the cheese. 1 pint of mashed potatoes. of butter. when all is very thoroughly mixed. 1-1/2 oz. 2 tablespoonfuls of Allinson fine wheatmeal. and stir in the other ingredients. Mix all well. 1 oz. of hot mashed potatoes. POTATO PUFF. POTATO CROQUETTES. ½ a teaspoonful of mustard. POTATO CAKES 3 fair-sized potatoes. Melt the butter and mix it with the mashed potatoes. 2 oz. butter.POTATO COOKERY POTATO BIRD’S NEST. of mashed potatoes. ½ a saltspoonful of nutmeg. 1 gill of milk. Inside this spread the spinach. wash. POTATO PUDDING. of sugar. 2 eggs. and form the mixture into cakes. The potatoes. pepper and salt to taste. fill the mixture in a jar and keep closely covered. 3 eggs. eggs. 3 hard-boiled eggs. of butter. mix the potatoes with the butter. 6 oz. of mashed potatoes. pepper and salt to taste. Turn the mixture POTATO CHEESECAKES. A plateful of mashed potatoes. mustard. and fry them in oil or butter until brown. pepper and salt to taste. add the eggs well beaten. Beat the butter with a fork until it creams. and fry a nice brown. 1 oz. beat up the egg and mix it with the potatoes. beaten to a stiff froth. POTATO CHEESE. Serve as hot as possible. of butter. 1 whole egg. 1 lb. 3 eggs. turn the mixture into a buttered pie-dish. pepper and salt. of sugar. Serve with tomato sauce and green vegetables.

with a coal-shovel made red hot. 3 hard-boiled eggs. roll them in egg and breadcrumbs. let them soak with 3 tablespoonfuls of water. and chopped whites of eggs well together. POTATO SALAD (MASHED). POTATO ROLLS (Spanish). mash the yolks of the eggs quite fine and mix them smooth with the lemon juice. and bake it for 1 hour in a hot oven. POTATO SURPRISE. and seasoning. 3 teacupfuls of mashed potatoes. and fry them brown. 1 oz. 1 dessertspoonful of sugar. Stone the olives and chop them up fine. Warm the butter until melted.” POTATO SAUSAGES. pass them through a potato masher into a hot dish. 1 egg well beaten. 3 tablespoonfuls of Allinson fine wheatmeal. milk. and add this to the dressing. Slice the eggs and beetroot. salt. season with pepper and salt. of potatoes. POTATO SALAD (2). Make a dressing of the oil.into a buttered pie-dish. add a little milk if necessary. and add this to the dressing. Turn the mixture into a salad bowl or glass dish. turn the mixture smoothly into a salad bowl or glass dish. dressing. of 43 . make the mixture into rolls. and a teaspoonful of powdered thyme. 2 tablespoonfuls of Allinson salad oil. and mix it with the mashed potatoes. oil and lemon juice. POTATO ROLLS (BAKED). and arrange alternate slices of egg and beetroot round the base of the potato snow. Mash the potatoes well with one of the eggs. 1 dessertspoonful of finely chopped parsley. 1 boiled Spanish onion. POTATO SNOW (a Pretty Dish). and garnish with watercress and beetroot. letting the mashed potato fall lightly. and egg well together. form the mixture into sausages. mix all together. Chop up the onion fine. Any good salad dressing may be used. 1 small beetroot. pepper and salt to taste. brush them over with a pastry brush dipped in Allinson nut-oil or hot butter and bake them on a floured tin until brown. mix them with the onion and parsley. and dress like any other salad. Boil the potatoes till tender. of butter. pepper and salt. Chop the whites of the eggs up very fine. and piling it up high. Brown the top with a salamander. 4 medium-sized cold boiled potatoes. or. mix the meal. 1 pint of mashed potatoes. the yolk of egg. seasoning to taste. if such is not handy. 1-1/2 lbs. 2 tablespoonfuls of lemon juice and seasoning. Slice the potatoes. ½ a teacupful of milk. Mix all well. 2 lbs. Chop the whites of the eggs up fine. 1 breakfastcupful of breadcrumbs. pepper and salt to taste. ½ a saltspoonful of nutmeg. POTATO SALAD (1). and add this. 1 pint of mashed potato. the yolk of 1 egg. ½ pint of mashed potatoes. olive. pepper. 2 oz. of cold mashed potatoes. 2 hard-boiled eggs. and garnish with parsley or watercress and beetroot. and lemon juice to taste. 2 eggs well beaten. 1 small onion minced very fine. mustard. 1 teaspoonful of mustard. pepper and salt to taste. add seasoning. Mash the yolks of the eggs and mix them with the lemon juice. 2 hardboiled eggs. which will take from 10 to 20 minutes. of butter (or Allinson nut-oil). and the thyme. 1 teaspoonful of mustard. Serve with brown sauce and vegetables. 2 tablespoonfuls of Allinson salad oil. a little nutmeg. Mix the mashed potatoes. make the mixture into little rolls 3 inches long. 18 olives. 1-1/2 pints of mashed potatoes. mashed potato. and proceed as in “Potato Rolls. 1 oz.

POTATOES AND CARROTS. add a piece of butter the size of a walnut (or more according to quantity of potatoes). 1 finely chopped English onion to 1 pound of potatoes. which should be previously smoothed with a little milk or water. and garnish with parsley. place them in a greased baking tin. 1 teaspoonful of curry powder. 1 dessertspoonful of fine wheatmeal. 1 pint of mashed potato. Mash the potatoes and carrots together. creamy mass. Slice the potatoes into a saucepan and pour the milk over them. Serve with vegetables and any savoury sauce. POTATOES (MILK). Let all simmer for 2 or 3 minutes. ¾ pint of milk. piece of butter the size of a walnut. pepper and salt to taste. add seasoning. flour them well. spread the butter on the top. POTATOES (MASHED). add lemon juice. Butter 8 patty pans and line them with a thick layer of potato. 3 oz. and bake them in a moderate oven until golden brown. let the potatoes go off the boil. To mash potatoes well they should be drained when soft and steamed dry over the fire. salt and lemon juice to taste. fill them with the mixture. 1-1/2 lbs. 1 oz. beat up. bake the whole for ½ hour. beat the eggs well and mix them with the vegetables. Mash all well through. of butter. form the mixture into cakes. and add seasoning to taste. Mix all well with the seasoning. season with a little pepper and salt. a little nutmeg. and a little hot milk. 2 eggs. Mix the butter well with the mashed potatoes. grease some patty pans. 1 pint of finely mashed potatoes. POTATOES À LA DUCHESSE. of butter. place ½ a tomato in each. then thicken with the meal. Cover with mashed potatoes. pepper and salt to taste. POTATOES (MASHED)(another way). 1 tablespoonful of finely chopped parsley. of butter. pepper and salt. some Parsley. then turn them into a basin and pass them through a potato masher back into the saucepan. ¾ lb. to avoid the egg curdling. POTATOES (BROWNED). add the fried onion and seasoning and a little hot milk. re-heat the whole again but do not allow it to boil. of butter pepper and salt to taste. and brown the patties in the oven. 1 oz.” leaving out the parsley. and serve. and serve very hot. of boiled potatoes. Prepare potatoes as in “Milk Potatoes. and add the butter and seasoning. adding hot milk as required until it is a thick. with a little of the parsley and a dusting of pepper and salt. fill it with the mixture.butter. When the potatoes have been passed through the masher back into the saucepan. and bake them a nice brown. Mince the onion very fine and fry it a golden brown in the butter. turn out. butter a mould. 44 . mix it well with the mashed potato. with little bits of butter on the top of the cakes. POTATOES (CURRIED). 4 tomatoes. 6 good-sized potatoes parboiled. POTATO WITH CHEESE. taking care not to burn it. of grated cheese. 1 egg with the juice of 1 lemon. 1 large English onion. smooth the curry powder with a little water. Let the potatoes cook gently until soft. of boiled carrots. Fry the onion a nice brown in the butter. pour this over the potatoes. ½ oz. 1 oz. add the egg and lemon juice carefully. and mash all well through over the fire with a wooden spoon. pepper and salt.

6 large potatoes. POTATOES (SCALLOPED). Then simmer a few minutes with the capers. and serve them with brown sauce and vegetables. 6 medium-sized boiled potatoes. also a little milk if necessary. pepper and salt to taste. allspice. and season with pepper and salt. shaking them occasionally to prevent burning. and seasoning. pepper and salt to taste. pepper and salt to taste. a cupful of breadcrumbs. and seasoning. Let the potatoes simmer in the sauce for 10 minutes. 3 eggs. tie. adding a very little milk it the stuffing should be too dry. 6 large boiled potatoes. and bake them until done. and when the milk boils add the wheatmeal. 1 egg well beaten. over this sprinkle pepper and salt. brush over with a little oiled butter. and pour them over the potatoes. 1 oz. bake the potatoes till tender. 1 egg well beaten. onion. butter a pie-dish. break the eggs into it. put into it a layer of potatoes. shake the whole well over the fire until thoroughly mixed. and fried brown. and serve. of butter. when soft. Scoop the potatoes out as in previous recipe. add the egg. 1 teaspoonful of powdered sage. of the onion. add the milk and seasoning. 1-1/2 ozs. 1 dessertspoonful of finely chopped onion. Halve the potatoes. scoop them out. of small boiled potatoes. 1 breakfastcupful of milk. 1 tablespoonful of Allinson wholemeal. and serve. of grated Gruyère or Canadian cheese. 1 tablespoonful of finely chopped capers. sugar. Slice the potatoes. 1 dessertspoonful of sugar. ½ teaspoonful of allspice. a little Allinson wholemeal. add the capers and vinegar. beat them well with the vinegar. ½ lb. 6 large potatoes. a piece of butter the size of a walnut. 1 oz. Make a stuffing of the other ingredients. some 45 . POTATOES (STUFFED) (3). 1-1/2 breakfastcupfuls of breadcrumbs. and bake them 10 to 15 minutes. POTATOES (MILK) WITH CAPERS. of potatoes. fill the potatoes with it. 1 oz. leaving ½ inch of potato wall all round. tie them together. butter. Serve with brown sauce. POTATOES (SAVOURY). fill the potatoes.Boil or steam potatoes in their skins. Slice the potatoes into the saucepan and let them stew gently for 15 minutes with the butter. boil the potatoes till nearly tender. 1 Spanish onion. pepper and salt to taste. and bake for 1 hour. Chop the onion and apple fine and stew them (without water) with the butter. 2 onions chopped fine. POTATOES (STUFFED) (1). Return them to the saucepan. Make a sauce of milk. fill them with the mixture. 1 ditto of finely chopped parsley. 1 lb. POTATOES (STUFFED)(2). 1 clove of garlic. Halve the potatoes as before. peel and slice them. drain them and cut them in slices. scoop them out. thickened with Allinson fine wheatmeal. of butter. Repeat this until the dish is full. and a little meal. 1 teaspoonful of vinegar. 1 large apple. pour the milk over the whole. tie the halves together. piece of butter the size of a walnut. of grated English onions. When quite tender sift in enough breadcrumbs to make a fairly stiff paste. pepper and salt to taste. Let all simmer until the potatoes are tender. Mash the scooped out potato well up with the cheese. 1 dessertspoonful of vinegar. part of the butter. leaving nearly 1 inch of the inside all round. Serve with vegetables and white sauce. pepper and salt. ¾ pint of milk. and seasoning. 1-1/2 lbs. of butter. Before serving mix into the sauce a spoonful of finely chopped parsley. Rub the inside of a basin with the garlic.

Halve the potatoes as before. tie the halves together. in a wire salad basket). 1 egg well beaten. 46 . Mince the onion very finely and fry it a nice brown with the best part of the butter. fill the potato skins. and put them in the oven until well heated through. ½ oz. Serve with vegetables and brown sauce. brush them over with the rest of the butter (oiled). 1 large English onion.POTATOES (STUFFED) (4). Brown the slices on both sides. place them on a gridiron (if not handy. and put it over a clear fire. adding the egg and seasoning. Cut cold boiled potatoes into slices. pepper and salt to taste. brush them over with oiled butter. of butter. POTATOES (TOASTED). scoop out most of the soft part and mash it up. 6 large boiled potatoes. mix all up together.

½ lb. make it hot. BOILED ONION SAUCE. then add boiling water. This is made as “Wheatmeal Sauce. Serve hot or cold. cut them up. and pour the sauce over the onions. When foods are eaten in a natural condition no sauces are required. Can also be served cold. add sugar and spice. 1 oz. and thicken it with the cornflour. ½ a teaspoonful of mixed spice. pepper and salt to taste. Fried Onion Sauce. Rub the apples through a sieve. strain it through a gravy-strainer. and cook them with the water until quite mashed up. 1 oz. and let the sauce simmer for 20 minutes. Brown Gravy. acidity. 1 lb. Put a tablespoonful of butter or olive oil into a frying-pan or saucepan. If the sauce should be lumpy. SAUCES Flesh-eaters have the gravy of meat to eat with their vegetables. or Herb Gravy must be used with great caution. ½ a teaspoonful of Allinson cornflour. Remove the mace. brown this.sugar (or more. or skin eruptions of any kind. but when food is changed by cooking many persons require it to be made more appetising. a blade of mace.” but plenty of boiled and chopped onions are mixed in it. Stir in gradually enough boiling water to make the sauce of the thickness of cream. biliousness. A little mushroom or walnut ketchup may be added it desired. as it is called. of apricot jam. and keep on stirring until it is a brown colour. BROWN SAUCE (1). Melt the butter in a frying-pan over the fire. of apples. APPLE SAUCE. This goes well with any plain vegetables. the mace. Eat with vegetables or savouries. but if made as I direct very little harm will result. Sauces may be useful in more ways than one. BROWN GRAVY. the juice of ½ a lemon. and serve. The water in which vegetables (except cabbage or potatoes) have been boiled is better for making sauces than ordinary water. The use of sauces is thus seen to be an aid to help down plain and wholesome food. When not too highly spiced or seasoned they help to prevent thirst. of BROWN SAUCE (2). or not at all by those who are troubled with heartburn. boil it up and pass it through a sieve. stir into it the meal. with pepper and salt to taste. re-heat. and being fluid they cause the food to be more thoroughly broken up and made into a porridgy mass before it is swallowed. Pare and core the apples. 1 gill of water. From a health point of view artificial sauces are not good. according to taste). Add the lemon juice. 1-1/2 oz. APRICOT SAUCE. and when made with the liquor in which vegetables have been boiled they retain many valuable salts which would otherwise have been lost. of butter. of Allinson fine wheatmeal. 47 . and seasoning. and when they give up the use of flesh they are often at a loss for a good substitute. boil the sauce up. Dilute the jam with ½ pint of water. as they supply the system with fluid. dredge in a tablespoonful of Allinson fine wheatmeal.

1 even teaspoonful of curry. of butter (or oil). 3 bay leaves. EGG CAPER SAUCE. beat it up. &c. 1 good tablespoonful of vinegar. otherwise make as “Wheatmeal Sauce. 1 gill of water. Melt the chocolate over the fire with 1 tablespoonful of water. reheat it. Let the sauce go off the boil. and serve. pepper and salt. 1 English onion chopped fine. ½ pint of water. bay leaves. and serve. and salt. Serve hot or cold. CHOCOLATE SAUCE. and stir well.” adding 1 tablespoonful of finely chopped capers before the egg is stirred in. Let the whole simmer for 5 to 10 minutes. ½ a teaspoonful of cornflour. 1 good cooking apple. 1 teaspoonful of curry powder. 1 bar of Allinson chocolate. add the butter and seasoning. Leave out the onions. brown the meal in the saucepan in the butter. and cook 10 minutes after adding them. The same as “Egg Sauce. Grate the onion into the water. and thicken the sauce with the cornflour. and seasoning. Cook the ingredients for 10 minutes. taking care not to curdle it. Chop up the onions. Brown the meal with the butter. Fry the onions in the butter until nearly brown. and colour with burnt sugar. Let all simmer 15 to 20 minutes. 1 onion. This goes very well with plain boiled macaroni. strain. Warm up the sauce again. When quite soft rub the vegetables well through a sieve. CURRANT SAUCE (RED & WHITE). ½ pint of both white and red currants. and let it simmer for a few minutes. Boil the milk and water. lemon. 1 carrot. 1 egg. 1 teaspoonful of Allinson fine wheatmeal. CURRY SAUCE (1). 2 ozs. of butter. ½ oz. add gradually and gently the egg. add the milk. or macaroni with turnips. and apple. Boil the sauce up. ½ oz. 1 teaspoonful of Allinson cornflour. salt to taste. return to the saucepan. add the meal. of sugar. Thicken the sauce with the cornflour. add the sauce to this. strain the sauce. 2 tablespoonfuls of Allinson fine wheatmeal. add the curry. ½ teaspoonful of cornflour. CAPER SAUCE. rub the fruit through a sieve. EGG SAUCE. a little burnt sugar. or macaroni batter. add curry. of butter. beat the egg up with the lemon juice. Thicken the sauce with the meal. ¾ pint of half milk and water. vinegar. pepper and salt to taste. and seasoning. 1 oz.” Add capers. and brown. and boil it up before serving. and which should simmer a few minutes. return the sauce to the saucepan. of butter. juice of ½ lemon. and let these ingredients cook a few minutes. carrot. 3 English onions. ½ oz. butter. 48 . 1 dessertspoonful of Allinson fine wheatmeal. ½ a lemon (peeled) cut in slices. of butter. 1 teaspoonful of curry powder. ½ pint of milk. and stew them in ¾ pint of water until quite tender. when it boils add the cornflour and vanilla. a pinch of mint and sage. add the eschalots. add as much water as required to make the sauce the consistency of cream. 6 eschalots chopped fine. add water enough to make the sauce the thickness of cream. CURRY SAUCE (BROWN). 1 oz. but do not allow it to boil. ½ teaspoonful of vanilla essence. CURRY SAUCE (2). and salt to taste.2 tablespoonfuls of Allinson fine wheatmeal. add a little more water if necessary. adding the curry and salt.

when the sauce begins to thicken stir in a little of the lemon juice. cook for two minutes. beat up the egg. boil up. salt to taste. ½ pint of milk. Make like “Brown Gravy. Add seasoning. then add the vinegar and seasoning. 1 dessertspoonful of Allinson fine wheatmeal. HERB SAUCE. or eschalots. stirring in a little fresh oil first. and fry them in the butter. 2 tablespoonfuls of grated horseradish. and salt. Mix all the ingredients well.EGG SAUCE WITH SAFFRON. and mix all well. 1 teaspoonful of sugar. 49 . a pinch of saffron. and serve. MUSTARD SAUCE. ½ teaspoonful each of mustard. pepper. adding the thyme. ½ oz. pepper. pepper and salt to taste. and let the sauce soak at least 1 hour before serving. Mix the milk. Place the yolks in a basin. fry. which should be quite cold. add the mustard. and mustard. and thicken with the cornflour. let all simmer for a few minutes. and horseradish for a few minutes.” FRIED ONION SAUCE. Let all simmer for ½ an hour. Chop the vegetables up fine. continue with the oil. and salt. should this ever happen. ½ pint of oil. 2 oz. butter. add Allinson fine wheatmeal. and make into a sauce like brown gravy. the yolk of 1 egg. It you follow directions the sauce may curdle. Chop fine an onion. onion. and flavouring. 1 dessertspoonful of Allinson fine wheatmeal. some essence of vanilla or any other flavouring. add salt. and serve. pepper and salt to taste. ½ pint of water. Brown the wheatmeal with the butter in the saucepan. 1 oz. 1 dessertspoonful of Allinson fine wheatmeal. sugar to taste. HORSERADISH SAUCE. return it to the saucepan. vinegar and salt to taste. ½ pint of water. vinegar. rub the sauce through a sieve. MAYONNAISE SAUCE. 2 eggs. add the salt. Be sure to make it in a cool place. a little thyme. When slightly browned add ¾ pint of water. 1 oz. and proceed as in “Orange Froth Sauce. Stir in the oil very gradually. into which the meal has been rubbed smooth. and then adding the curdled mixture. 1 teaspoonful of cornflour. 1 teaspoonful of Allinson fine wheatmeal. turnip. Heat it up. 1 tablespoonful of sugar. of butter.” and add mixed herbs a little before serving. also to stir one way only. 1 egg. flour. MILK FROTH SAUCE. work them smooth with a wooden spoon. and see that the latter dissolves thoroughly. and after having allowed the sauce to cool a little. To easily dissolve the saffron. 1 teacupful of water. and thicken the 1 good teaspoonful of mustard. but do not let it boil. Boil the water. 1 teacupful of vinegar. drop by drop. 1 heaped-up tablespoonful of finely chopped mint. it should be dried in the oven and then powdered. Stir the sauce until it boils. each of carrot. Boil the milk and water with the saffron. taking care not to curdle the sauce. butter. eggs. of butter. ½ pint of milk and water. sauce with the meal rubbed smooth in a little cold water. and so on alternately until the sauce is finished. FRENCH SAUCE. sugar. MINT SAUCE. do not waste the curdled sauce. add it gradually. but start afresh with a fresh yolk of egg. the juice of a lemon. and then serve. 1 tablespoonful of vinegar.

Mix smooth the cornflour in 8 tablespoonfuls of water. 4 large lumps of sugar. 3 oz. the yolk of 1 egg. and serve. The juice of 2 oranges. return it to the saucepan.” This sauce can be made with any kind of fruit juice. sugar to taste. add this to the juice when hot. and sugar. and when the milk has cooled a little stir it in carefully. put the mixture over the fire in an enamelled saucepan. thicken the sauce. cook them gently in 1 pint of water with the onion and seasoning until quite soft. Make a white sauce. Bruise the ratafias and put them in a stewpan with the milk. 1 teaspoonful of white flour (not cornflour). butter and seasoning. and flavour with 2 tablespoonfuls of rosewater. Chop up the onion and fry it a nice brown. add them to the sauce. 1 teaspoonful of white flour. ORANGE FLOWER SAUCE Make a sweet white sauce. sugar to taste. stone and chop 8 Spanish olives. the eggs previously beaten. heat it up and thicken it with the meal. beat up the yolk of egg. 3 carrots. mix this well with the sugar. Rub the sugar on the rind of one of the oranges until all the yellow part is taken off. do not allow the sauce to boil. ORANGE SAUCE 2 oranges. add a little more water if the juice is not ½ pint. and let it cook a few minutes before serving. add the milk. Serve immediately. 2 eggs. ROSE SAUCE. Boil the raspberries in the water for 10 minutes. SORREL SAUCE. RATAFIA SAUCE. add to the orange juice enough water to make ½ pint of liquid. and cook them in the water until tender. but do not let it boil. then strain through a cloth or fine hair sieve. SAVOURY SAUCE. ONION SAUCE. flour. a teaspoonful of Allinson fine wheatmeal. 1 large Spanish onion. ½ pint of raspberries. ½ a teaspoonful of cornflour. 1 gill of water. cut up the carrots into small dice. 1 onion. and flavour it with 2 tablespoonfuls of orangeflower water. butter. pepper and salt to taste. 1 dessertspoonful of Allinson fine wheatmeal. 4 oz. and proceed as for “Orange Froth Sauce. if necessary. and the flour smoothed with a very little water. 1 oz. take the juice of both the oranges and add it to the sugar. Smooth the meal with a little water. Make a sweet white sauce. 2 eggs. remove from the fire. ½ pint of milk. ½ pint of milk. stir again over the fire until the sauce has thickened a little. PARSLEY SAUCE. then rub the sauce through a sieve. let it simmer for five minutes. 1 gill of water. as it would then be spoiled. RASPBERRY FROTH SAUCE. ORANGE FROTH SAUCE.” but some finely chopped parsley is added five minutes before serving. and add to it a handful 50 . of ratafias.OLIVE SAUCE. Make a white sauce. and whisk it well until quite frothy. pepper and salt to taste. a little nutmeg. This is made as “Wheatmeal Sauce. of butter. and stir the sauce over the fire until thickened. Chop the onions up fine. serve at once. let it boil. allow it to get cold. some water. then add the eggs.

Let it cook gently a few minutes after adding the meal. ¾ pint of milk. WHITE SAUCE (2). Add a little butter. then rub them well through a strainer. ½ pint of milk. in ½ pint of water for 15 minutes. ½ oz. Cook the mushrooms and onion. TARTARE SAUCE. WHITE SAUCE (SAVOURY). Let the tomatoes cook gently for 10 minutes. 1 lb. and add ½ teaspoonful of mixed spice before serving. pepper. size of a nut. a tablespoonful of Allinson fine wheatmeal. of butter. If fresh tomatoes are used. boil up again. adding the butter and seasoning. Boil ½ pint of the milk with sugar. add the butter. and serve. add the lemon juice. of butter. thicken it with the cornflour previously smoothed with a little water. pepper and salt to taste. of fresh ones. thicken it with the meal. 1 dessertspoonful of Allinson fine wheatmeal. add a grated onion. a small piece of butter. strain it through a gravy strainer. and serve. Bring part of the milk to the boil. WHITE SAUCE (1). thicken with Allinson fine wheatmeal made into a paste with water. Cut up fresh or tinned tomatoes. Return the liquid to the saucepan. and let it thicken. let it simmer 2 or 3 minutes. of mushrooms. and boil. Eat with vegetables or savoury dishes. TOMATO SAUCE (1). a little vanilla essence. which should he smoothed well with a little cold water. when done rub through a sieve. and when it boils thicken the sauce with the meal. and serve. TOMATO SAUCE (2). re-heat. boil up. pepper and salt to taste. pepper. juice of ½ a lemon. add sugar and vanilla. 51 . 1 teaspoonful of sugar. Make a sweet white sauce. sugar to taste. ½ oz. add this to the boiling milk and keep stirring until the sauce has thickened. rub a little Allinson fine wheatmeal into a paste with cold water. Mix this with the boiling milk and water. mix the meal smooth in the rest of the milk. slice them and set them to cook with a breakfastcupful of water. ¾ pint of milk. add the butter and seasoning. Eat this with vegetables. chopped fine. mix the meal smooth with the rest. Strain the sauce and return it to the saucepan. 1 dessertspoonful of Allinson fine wheatmeal. 1 small onion. Boil the milk. pepper and salt to taste. cook for 3 to 4 minutes. and thicken the sauce. For tinned tomatoes a teacupful of water is sufficient. Mix milk and water together in equal proportions. and salt. and serve with the pudding. and salt. and pour it into a warm sauce-boat. Let the sauce simmer for a minute.of finely chopped sorrel. ½ a canful of tinned tomatoes or 1 lb. add a little pepper and salt to taste. and flavour with vanilla or almond essence. a dessertspoonful of Allinson cornflour or potato flour. 1 good dessertspoonful of Allinson fine wheatmeal. cook with water and finely chopped onions. let it simmer a few minutes. WHEATMEAL SAUCE. SPICE SAUCE.

which will take from 40 to 50 minutes. sugar to taste. of ground sweet almonds and a dozen bitter ground almonds. Turn out. When they are soft. half fill them. 2 oz. 2 tablespoonfuls of sifted sugar. and cut up the apples and set them to cook with 1 teacupful of water. Dip the mould into hot water for ½ a minute. mix the almonds with this. ALMOND PUDDING (1). 4 oz. and bake in a slow oven 52 . of almond paste. of butter. of cooking apples. Cut very thin slices of bread and butter. Place a layer of apples over the buttered bread. sugar. 2 eggs. Some apples require much more water than others. line a buttered pie-dish with them. ½ oz. ½ lb. add the fruit picked and washed. serve either hot or cold. pour in the rice. 2 lbs. of ground sweet almonds. sugar. Beat the eggs up with milk and pour it on the apricots. 4 eggs. ALMOND PUDDING (2). and butter. ALMOND RICE. 1 pint of milk. let it get cold. nutmeg. butter. Pour the mixture into a wetted mould and bake in a hot oven with a cover over the mould for ½ an hour. turn out and serve with sauce made of raspberry jam and water. and serve with sweet sauce. strain the custard into the dish. and add the sugar and 2 tablespoonfuls of cream or milk. and almonds until the rice is BAKED CUSTARD PUDDING. ½ lb. and flavour. of blanched and chopped almonds. Have a pie-dish lined at the edge with baked paste. and the eggs well beaten. pour the milk over. pour the mixture in (not filling the dish more than three-quarters full). 1 heaped up teaspoonful of ground cinnamon. some raspberry jam. and bake in a moderately hot oven until a knitting needle pushed through comes out clean. and let them simmer with a little sugar for ½ an hour. 1 teaspoonful of cinnamon. sugar to taste. Have ready a wellbuttered pie-dish. mix them lightly with the well-beaten yolks. Warm the milk. ½ pint of milk. ¼ lb. Mix with them the sponge cakes crumbled. the cinnamon. APPLE CHARLOTTE. of rice. and butter some cups. With a spoonful of water make the ground almonds into a paste. and the almonds and sugar. 1 teacupful of mixed currants and sultanas. Pare. Turn the pudding out and serve cold. 1 oz. APRICOT PUDDING. take them off the fire and beat them with a fork. Whip the whites of the eggs to a stiff froth. finishing with a layer of bread and butter. Bake from ¾ hour to 1 hour. Cook the rice. core. 3 eggs. beat up the eggs with the sugar. 6 sponge cakes. vanilla flavouring. of butter. and bake the puddings for about 20 minutes. Put the apricots into a saucepan. and repeat the layers of bread and apples until the dish is full. butter a mould. warm the butter. add the other ingredients gradually. milk. 2 eggs. grate a little nutmeg over the top. of castor sugar. 1 tin of apricots.PUDDINGS quite tender. cream. of ground bitter almonds. 3 oz. and ratafia flavouring. if the rice will not turn out easily. Turn them out on a dish. sift the cinnamon over it evenly. 2-1/2 pints of milk. Mix well. 3 oz. Allinson wholemeal bread.

2 tablespoonfuls of orange or rosewater. 5 eggs. boil up and pour this over the jam and bread. of Allinson wholemeal bread. and bake about ¾ hour. pour the custard over the apples. 1 oz. 3 oz. Serve either hot or cold. of Allinson fine wheatmeal. 1 wineglassful of rosewater. and so on. 1 pint of milk. 1 dessertspoonful of sugar. then turn it into a basin to cool. and stir into it the smooth paste. pour in a layer of the batter. ¾ lb. and the hot milk. of sugar. and chopped fine. Serve with a sweet sauce. Soak a 1d. of apples. 3 oz. ½ lb. the grated rind of a lemon. then add ¼ lb. pour into a mould. of breadcrumbs. sugar. 3 oz. 1 pint of milk. put the butter in bits over the top. for 1 hour. a little grated nutmeg BREAD SOUFFLÉ. BREAD PUDDING (STEAMED). Serve in the pie-dish with stewed rhubarb. Mix in lastly the whites of the 3 eggs whisked to a stiff froth. make a custard by dissolving 1 tablespoonful of cornflour in 1 pint of milk well beaten. sugar to taste. When quite tender. Turn into a buttered mould and steam the pudding for 1-1/2 to 2 hours. 1 quart of milk. Soak the barley overnight. Beat the eggs well. Beat up the yolks of the eggs and add them to the cooked batter. BATTER PUDDING. and the lemon rind added. add the sugar. 2 oz. BELGIAN PUDDING. of currants. 2 oz. BREAD AND JAM PUDDING. of butter (oiled). until they are beginning to get soft. let it stand 1 hour. and boil them in 1 pint of water. and bake the pudding until the custard is set. 3 eggs. 6 medium-sized apples. butter a pie-dish. ¼ lb. a little chopped peel. and boil it in 3 pints of water for 3 hours. Heat the milk and make a custard with the eggs. the rind of ½ a lemon and some almond or vanilla essence. 53 . lemon rind. 4 eggs. 4 chopped apples. ½ lb. whip the whites of the eggs to a stiff froth and add them to the rest. some raspberry or apricot jam. French roll in ½ pint of boiling milk. and boil for 2 hours. of butter.for ½ an hour. of ground almonds. and bake for 1 hour. sugar to taste. well beaten. cored. of pearl barley. 1 pint of milk. finishing with the batter. then spread a layer of jam. and let them soak for ½ an hour. BIRD-NEST PUDDING. ¼ oz. sweetened with 2 oz. Fill a greased pudding basin with slices of Allinson bread. then boil for 1 hour covered with a pudding cloth. mix all thoroughly. of sultanas. of sugar. 4 eggs well beaten. Remove the apples from the saucepan and place them in a pie-dish without the syrup. the yolks of 3 eggs. each slice spread thickly with raspberry jam. Mix all the ingredients. bring the rest to boil with the butter. BARLEY (PEARL) AND APPLE PUDDING. 1 pint of milk. 3 oz. of butter. 5 oz. Pare and core the apples. of cornflour. 1 lb. until the dish is full. and bake the pudding for ½ an hour. 3 eggs. and the apples pared. sweeten and flavour it to taste. Stir the mixture over the fire for about 8 minutes. of sugar. Rub the cornflour and meal smooth with a little of the milk. and zest of lemon. turned out of the basin. Soak the bread in the milk until perfectly soft. Pour the mixture into a buttered dish. of Allinson fine wheatmeal. BATTER JAM PUDDING. 1 teaspoonful of ground cinnamon (or any other flavouring preferred).

press the ratafias all over it. ¼ lb. add to it 2 tablespoonfuls of raisin wine and pour over the cakes. Turn it out carefully. and sugar to taste. eggs and milk as in Bun Pudding. CABINET PUDDING (1). a few drops of almond essence. Scrape and grate the carrots. of Allinson fine wheatmeal. 1 pint of milk. make a batter of the other ingredients. well beaten. ¾ pint of milk. let it cool a little. Dissolve part of the butter. BUCKINGHAM PUDDING. buns. and steam the pudding for 2-1/2 to 3 hours. 3 eggs. CABINET PUDDING (2). 1 heaped-up teaspoonful of cinnamon. ratafias. serve immediately. dried cherries. ratafias. serve with lemon sauce. or steam for 1-1/2 hours. When the mould is nearly full. 1 breakfastcupful of currants and sultanas mixed. bake for 1 hour in a moderate oven. stirring it well into the batter. beat the eggs well. vanilla flavouring. and serve with sauce. Make a pint of custard with Allinson custard powder. beat the mixture up with the yolks of the eggs. To use up cold stiff porridge. of butter. and dried. Butter a pie-dish with the rest of the butter. 4 oz. picked. of ratafias. 2 oz. moderate oven for 1 hour. Beat the yolks of the eggs well together and the whites of 2 eggs. then put in more ratafias and sponge cakes until the mould is almost full. and the cinnamon. Butter a pint pudding mould and decorate it with preserved cherries. and mix them lightly with the rest. citron peel. ½ pint of milk. 1-1/2 pints milk. bake 1 hour in a buttered piedish. 4 or 5 sponge cakes. cover with a plate. 2 tablespoonfuls of syrup. and some raspberry jam. and mix them all well together. 2 oz.. sugar to taste. 1 teaspoonful of cinnamon. add it to the rest of the ingredients. Butter a mould. and lay in the sponge cakes cut in slices. 1 egg to a breakfastcupful of the batter.add sugar and the rose or orange water. put them in a dish. as preferred. CANADIAN PUDDING. 3 stale 1d. of chopped almonds. pour the whole into a well-buttered pie-dish and bake the Soufflé for ½ an hour in a brisk oven. &c. break up the sponge cakes and fill the mould with layers of sponge cake. taking care not to let the water boil into it. and sugar. which should be previously well washed. 3 eggs. 8 stale sponge cakes. 2 oz. then fill the basin with layers of sliced sponge cakes and macaroons. 2 oz. pour the mixture into a buttered mould. of Allinson bread cut in thin slices. serve with wine sauce. CABINET PUDDING (3). 3 eggs. 2 oz. scattering a few cherries between the layers. Soak the bread as directed in above recipe. add some jam. add to the milk and sugar. almonds. steam the pudding carefully for three-quarters of an hour. then stand for 2 hours. and bake the pudding in a CARROT PUDDING. add the grated carrots. BUN PUDDING. and serve with jam or sauce round it. beat the whites of the eggs to a stiff froth. Beat up 1 or 2 eggs. 2 oz. Mix the porridge with enough hot milk to make it into a fairly thick batter. and pour over the buns. add sugar and flavouring. 4 eggs. 3 large carrots. and jam. Steam the pudding for 1 hour. sugar. Butter a mould and decorate it with the cherries and citron cut into fine strips. Cover it with buttered paper and steam for about 1 hour. Pour into the mould. Boil the milk and pour it on the eggs. ½ lb. add the fruit. Cut the buns in thin slices. 54 . pour over the mixture the custard of milk and eggs with the flavouring added.

and mix all the ingredients CHOCOLATE PUDDING (STEAMED). butter. split. Grate the rest of the chocolate. with the rest of the milk mix the wholemeal smooth. spread the chocolate cream over it evenly.CHOCOLATE ALMOND PUDDING. 1 lb. 1 lb. of butter. Add sugar to the rest of the milk. Mix the chocolate. the almond meal. and butter together. 6 eggs. chopped fine. add the vanilla essence. breadcrumbs. Beat up the yolks of the eggs and stir those in. pick. and decorate it with almonds. 8 eggs. of almonds blanched and chopped. taking care not to fill them to the top. Have ready a wetted mould. CHOCOLATE MOULD. Pour the mixture into a wetted mould. the sugar. Smooth the potato flour. sugar. 3 large bars of chocolate. ½ pint of milk. 1 quart of milk. and serve plain. Pour the mixture into pie-dishes. and sugar to taste. 1 lb. 7 oz. when the chocolate is quite dissolved remove the vanilla. 1 dessertspoonful of vanilla essence. 1 oz. Dissolve half the chocolate in a saucepan with 2 tablespoonfuls of water. 3 eggs. and flavour it with 1 inch of the vanilla. 1 pint 55 . vanilla. rub the butter into the breadcrumbs. ½ lb. ¼ pint of cream. Three large sticks of chocolate. ½ lb. of Allinson fine wheatmeal. and stir the mixture over the fire until it detaches from the sides of the saucepan. 1 lb. ¼ lb. of potato flour. repeat until you finish with a layer of sponge cake. whip the cream with the whites of eggs. and 1 teaspoonful of sifted sugar. currants. Break the eggs. 3 inches of stick vanilla. 1 dessertspoonful of vanilla essence. wheatmeal flour. and steam for 1 hour. the whites beaten up stiffly. of milk. of Allinson cocoa. and the cocoa. ¼ lb. CHOCOLATE TRIFLE. boil the milk and pour it over them. Let all simmer for 10 minutes. add the whites of the eggs last. bitter almonds (ground). Break the sponge cakes into pieces. ¼ lb. and dry the fruit. 1 lb. whip them well. and when they are well stirred in. and bake the puddings the same way as almond puddings. 1 lb. 3 eggs. Put into a buttered basin. 1 pint of milk. Serve with white sauce poured round. raisins (stoned). mixed peel. ½ lb. of grated Allinson chocolate. 2 oz. 8 sponge cakes. first add the yolks to the pudding. 1 oz. CHOCOLATE PUDDING. 2 oz. then remove it from the fire and let it cool a little. of flour. chopped apples. white of 1 egg. boil it up and thicken it with the smoothed ingredients. sprinkle with almonds and ratafias. of ground sweet almonds. Boil up the milk and stir over the fire until it comes clean from the sides of the pan. of castor sugar. of sugar. Wash. and steam the pudding 1-1/2 hours. beat up the eggs. next spread some of the dissolved chocolate. turn the whole into a buttered mould. stir frequently. whisk the whites and yolks separately. or with cold white sauce. Place the yolks of the eggs in the pan. mix in the whites. put into it a layer of sponge cake. of ratafia. add the vanilla and mix it well through. turn out when cold. then take it out and let it cool. beating the mixture all the time. mash them well up with a spoon. sugar. 3 oz. mixed spice. add it to the boiled chocolate. piece of vanilla 3 inches long Dissolve the chocolate in ¾ of the pint of milk. ½ oz. of Allinson fine wheatmeal. and cocoa with some of the milk. 1 heaped-up tablespoonful of cocoa. chopped sweet almonds. ¼ lb. Turn the sponge cake mould into a glass dish. ½ lb. sift the chocolate into the whipped cream. Turn out and serve hot. whip the whites to a stiff froth and mix these well through. 2 oz. flour. shelled and ground Brazil nuts. 7 oz. CHRISTMAS PUDDING (1).

the milk of it. then beat the whites of the eggs to a stiff froth. butter. at the last stir in the apple sauce. Soak the bread as for the savouries. COCOANUT PUDDING (2). raisins. cover with pieces of buttered paper. sugar. and tie over pudding cloths. up eggs. the sugar. add a little milk. 4 oz. 1 tablespoonful of Allinson cocoa. mix all the ingredients together. whip the whites of the eggs to a stiff froth. cocoanut. bitter almonds. chop or grind the almonds. Bake the pudding in a buttered dish of an hour. cover with buttered paper. Rub the butter into the meal and breadcrumbs. ½ lb. and boil the puddings from 8 to 12 hours. 1 doz. chop fine the nut kernels. and dry the fruit. well beaten. sultanas. 1 lb. 3 oz. if the mixture is too dry. add the yolks of the eggs.together. place a few little pieces of butter on the top. CHRISTMAS PUDDING (2). and serve with white sauce. First mix all the dry ingredients. and boil for 12 hours. then add the cocoa. chopped small. ¾ lb. pick. wash. COCOANUT PUDDING (1). and bake as above. currants. Rub the butter into the breadcrumbs. COCOA PUDDING. and chop fine the Brazil nuts. wholemeal breadcrumbs. CHRISTMAS PUDDING (4). Pour as much milk as is necessary to moisten the mixture sufficiently to work it with a wooden spoon. which will agree with those who cannot take rich things. CHRISTMAS PUDDING (3). muscatels. and sweet almonds and butter. mixing all well together. bake until golden brown. 1 lb. of Allinson breadcrumbs. 1 pint of milk. 3 eggs. 10 oz. well beaten. Wash and pick the currants and sultanas. its milk. each of raisins. and add as much milk as is required to moisten the mixture. 1 grated fresh cocoanut. Have ready buttered pudding basins. ½ lb. 6 eggs. 3 oz. each of wholemeal breadcrumbs. of mixed spice. of Allinson bread. of butter. 4 beaten- COLLEGE PUDDING. sultanas. ½ lb. 1 pint of milk. add these. of stale Allinson bread. Let the mixture cool a little. Rub the butter into the wholemeal flour. ½ lb. of butter. ¼ lb. This is a plainer pudding. of fresh grated cocoanut. wash and stone the raisins. then beat well the eggs and add them. and sugar. of sifted sugar. 3 eggs. Boil the pudding in a buttered mould for 8 hours. moist sugar. and Brazil nuts. sugar. Boil the puddings for 8 hours. each of moist sugar. and sugar to taste. 56 . candied peel. Wash and pick the currants and sultanas. stone the raisins. beat up the eggs. Allinson fine wheatmeal. ½ lb. ½ lb. smoothed with a little hot water. Fill buttered pudding basins with it. Mix the breadcrumbs. each of raisins. Fill some greased basins with the mixture. ½ oz. add the yolks of the eggs. 12 oz. of sugar. and vanilla. 3 oz. 8 oz. add these to the mixture just before turning the pudding into a buttered pie-dish. and 1 teacupful of apple sauce. and some milk. 2 oz. of spice. ½ lb. 1 oz. 3 eggs. Butter a pie-dish. 1 teaspoonful of spice. of stoned muscatels. and cut up fine the mixed peel. and Brazil nut kernels. nearly fill them with the mixture. vanilla to taste. mixing all well. 8 eggs. chopped apples. Boil the bread in the milk until it is quite soft and mashed up. breadcrumbs. blanch and chop fine the almonds. tie pudding cloths over the basins. pour in the mixture. add the cocoanut. wash and stone the raisins. of mixed peel. 1 pint of milk. currants. currants. and grated carrots. ½ oz. and mix all well. sweet almonds. and the butter (oiled). and some milk. Allinson fine wheatmeal.

and 2 oz. cover with a plate and put a weight on the top. FEATHER PUDDING. of ratafia biscuits. 3 eggs. 1 oz. of sultanas. and 2 well-beaten eggs. boil the rest of the milk with the sugar and butter. adding the sugar and cinnamon. A teacupful of Allinson fine wheatmeal. make very hot. Butter thickly a pint and a half pudding basin. sugar to taste. 2 oz. carefully fill the basin with this mixture. of cornflour. and repeat until the tin is full. &c. and 1 oz. then serve at once. CUSTARD PUDDING WITHOUT EGGS. let them cool a little. and the remainder of the candied fruits chopped finely. finishing with the rice. of giant sago. 2 oz. and vanilla or other flavouring. 2 oz. of currants. of Allinson fine wheatmeal. when quite boiling pour it into the powder. hot or cold. in the basin. of rice. letting each one overlap the other and cut the tops level with the basin. of Allinson fine wheatmeal. of candied fruit. 1 tablespoonful of sugar.. add to it 1 gill of water. sugar to taste. 2 oz. Mix the flour and custard powder to a smooth. prepare 1 pint of custard according to recipe on page 75. and mix them well with the rest. fill a well-greased tin about three-parts full. 1 pint of milk. 1 teaspoonful of ground cinnamon. Proceed as for a blancmange. and rub through a heated gravy strainer over and around the pudding. pour in the mixture. a pinch of salt. Beat steadily for 15 minutes. 1 EMPRESS PUDDING. 1 pint of milk. 2 cupfuls of stewed and stoned plums (or the same quantity of any other fruit). with a few tablespoonfuls of the milk. some raspberry and currant jam. One dessertspoonful of flour. not disturbing the fingers round the edge. place a layer of rice into it. thin paste. split the sponge fingers and arrange them round the sides of the basin. 2 oz. FRUIT AND CUSTARD PUDDING. 2 oz. 4 oz. before serving decorate the top with some apricot or other jam. have ready a greased pie-dish. serve with apricot sauce poured over and around. 57 . 2 oz. and eat with boiled custard. beat up the eggs. beat up the eggs with the milk. 1 quart of milk. of butter. turn out. let it cool a little and mix with it the eggs. of butter. the rind of ½ a lemon.. until quite soft. To make the sauce. well beaten. Mix the crumbs and fruit in a bowl. &c. and bake all for 20 or 30 minutes in a moderate oven. ½ lb. let stand all night in a cold place. and add a teacupful of fresh milk. and bake in a moderate oven for 35 minutes. and bake the pudding until nicely brown. break up the remainder of the cakes and mix with the chopped almonds. turn out on to a glass dish to serve. one packet of Allinson custard powder. CUSTARD PUDDING. Bake the pudding for ¾ of an hour. and mix it with the rest of the pudding. the ratafias crushed. Butter a cake tin. Gently cook the rice with the lemon peel in the milk. take 1 teacupful of apricot jam. and 1 pint of custard made with Allinson custard powder. blanched almonds. and while still hot pour into the basin over the cakes. oil the butter and mix it with the other ingredients.Twelve sponge fingers. and sugar to taste. of butter. 2-1/2 pints of milk. then pour into a greased pie-dish and brown slightly in the oven. whisk well together. GIANT SAGO PUDDING. spread a layer of jam. 3 eggs. ½ a teacupful of sifted sugar. 1 large cupful of fine breadcrumbs. stir briskly. when the ingredients are cooked. 2 oz. decorate the bottom with a few slices of the bright coloured fruits.

taking care that no water boils into it. GOOSEBERRY SOUFFLÉ. Serve immediately. Bake the mixture in a moderate oven until set. GREENGAGE SOUFFLÉ. and steam the pudding for 3 hours. 10 oz. GOLDEN SYRUP PUDDING (2. sugar to taste. well beaten. Stew the gooseberries with ½ a teacupful of water until quite soft. HASTY MEAL PUDDING (1).quart of milk. 3 eggs. cut and arrange the citron in the bottom of it into a star. Soak the sago with the boiling milk until quite soft. the juice of ½ lemon may be added to the syrup and grated rind put in the batter. If liked. adding sugar to taste. sugar to taste. pour in the batter. and mix well. gently cook the greengages in the water with the kernels and sugar. Before turning the pudding out. and cook it gently for another 15 minutes: then pour the pudding into a pie-dish. and let it brown lightly in the oven. blanch and drop (or grind) the kernels. dip the pudding basin in cold water for 1 minute. of ground rice. 1 quart of milk. lay this over the Soufflé’ a few minutes before it is quite done. ½ lb.) This pudding is very much liked and easily made. When the fruit has been reduced to a pulp mix in gradually the ground rice. beat the yolks of the eggs well. add this. pour into it first the golden syrup. let it set in the oven. 3 eggs. of Allinson fine wheatmeal. ½ pint of milk. 58 . tie a cloth over it. draw the saucepan from the fire and stir in the yolks of the eggs and then the whites beaten to a stiff froth. and steam the pudding in boiling water for 2-1/2 hours. Let the mixture cook gently for 5 minutes. 2 oz. previously smoothed with some of the cold milk. ½ lb. and bake it in the oven until set or slightly brown on the top. stir frequently. 4 eggs. spread a layer of jam over it. tie up with a cloth. if necessary. and serve quickly. and any kind of jam. 1 teacupful of sago. ½ oz. and milk. and when it has ceased to boil add the egg well whipped. mix the meal smooth with the rest of the milk. adding a little water. a few drops of almond flavouring. mixing all well. mix them with the milk previously heated. Pour half of the mixture into a pie-dish. rub the fruit through a coarse sieve and place it into a pie-dish. 4 eggs. of Allinson fine wheatmeal. 3 eggs. 3 pints of gooseberries. 3 tablespoonfuls of ground rice. Skin and stone the fruit. Soak the sago in cold water. the fruit and sugar. grease a pudding basin. ½ pint of milk. Pour the mixture into a well-greased dish. 1 lb. which should have been smoothed previously with the milk. castor sugar to taste. eggs. Butter a mould. 5 oz. of butter. of golden syrup. draw the saucepan to the side. drain. stir it into the ground rice. GOLDEN SYRUP PUDDING (1). if possible. Make a batter with the meal. of golden syrup. GROUND RICE PUDDING. 20 greengages. add the butter and let the whole mixture boil up. Boil the milk. then pour the rest of the pudding mixture over the jam. and pour them over the gooseberries. of citron peel. 1 pint of milk. 1 egg. beat up the eggs and mix them well with the other ingredients. then the batter without mixing them. and bake the Soufflé’ for ½ an hour in a brisk oven. and cook in a double saucepan. mix it with the meal and golden syrup into a fairly thick batter. ½ pint of milk. 2 oz. meanwhile beat the whites of the eggs to a stiff froth. put over the batter a piece of buttered paper. of Allinson fine wheatmeal. with 1-1/2 pints of the milk for 2 hours. 1 pint of milk. adding a little castor sugar. ½ a teacupful of water.

2 oz. Garnish with glacé cherries. 3 oz. let it cook for 5 or 6 minutes.B. 2 oz. spread a layer of marmalade or preserve in the bottom of the pie-dish. of sugar. boxes). Boil the milk and sift the meal in gradually. Prepare over night 1 pint of custard made by using 1 dessertspoonful of Allinson cornflour and 2 oz. some jam or golden syrup. MACARONI PUDDING (1). Boil the milk and meal as for a blancmange. cook gently for 15 minutes. LEMON PUDDING. and pour the mixture into 2 well-greased pudding basins. and serve them with stewed fruit or white sauce. which should be boiled in milk until quite tender. 59 . well beaten. 1 pint of milk. Add the butter. 8 oz. of butter. Stand in a cold place for 2 or 3 hours. N. HASTY MEAL PUDDING (2). letting it dissolve. LEMON TRIFLE. Boil the milk. of lentil flour. and mix with it the breadcrumbs. then pour into a pie-dish and add to the mixture 1 pint of custard made according to recipe given. of sugar to 1 pint of milk. stir carefully and bake for 1-1/2 or 2 hours. 1 oz. of Allinson steam cooked oats (to be obtained from any grocer in 2 lb.some marmalade or other preserve. Beat the eggs well. 2 oz. 1 oz. turn it into a dish. 1-1/2 pints of milk. of macaroni. pour in the milk. let it cool for a short time before serving. 1 large tablespoonful of sugar. mix all the ingredients thoroughly. and bake it from 20 to 30 minutes. flavour with the sugar and almond essence. of butter. Boil until the macaroni is quite tender. sugar. place in a buttered pie-dish. 1 oz. macaroni. LENTIL FLOUR PUDDING. Put the pudding into a pie-dish and bake for ½ hour. and pour the boiling milk gradually over it. and the grated rind of 2. bake for ½ hour and serve either hot or cold. add the butter. 4 oz. when the mixture has cooled a little. and juice. bake the pudding in a well-greased dish in a moderate oven until quite set. sugar. Let it cool. butter. 3 oz. let the mixture cool. pour the mixture over. 2 eggs. ½ pint of milk. the juice of the 3 lemons. let the slices be quite covered with the cream. the rind and juice of ½ lemon. let it boil 1 or 2 minutes and put on one side. 2 pints of milk. stirring quickly until it is well cooked and a stiff batter. of sugar. mixing the lentils well with the milk. add the eggs. 1 lb. sugar. 3 lemons. steam the puddings 2 hours. when it is perfectly smooth pour it over slices of Swiss roll which have been laid close together in a glass dish. the sugar. MACARONI PUDDING (2). and a piece of butter. 1 pint of milk. 3 eggs. 3 eggs. then add the eggs well beaten up. Soak the sago well in the milk over the fire.—This is a most delicious pudding. sugar. and a little grated nutmeg. smooth the lentil flour with a little water. Drain off all the water. lemon rind. add the butter. 3 oz. Next morning add the strained juice of 2 lemons and beat together for 5 minutes. LONDON PUDDING. add the eggs. stirring all the time. 4 oz. butter. of Allinson fine wheatmeal. Break the macaroni in small pieces and boil it for 20 minutes. and pour over a pint of custard made with Allinson custard powder. of sago. and eat the pudding with syrup or jam. of butter and 1 pint of custard made with Allinson custard powder. Boil the milk with the oats. of butter. breadcrumbs.

of sugar. ½ lb. spread a layer of breadcrumbs. sift the flour and lightly stir it into the butter. turn it into a glass dish. with sugar and flavouring to taste. whip the cream. For instance. 1 pint of red currants. of mixed peel. of Allinson fine wheatmeal. and steam for 2 hours. of wheatmeal to 1 quart of milk. and place a spoonful of mincemeat on each pancake. NURSERY PUDDING. then add 4 cupful of golden syrup. adding sugar and the cloves tied in muslin. 1 oz. and so on until the dish is full. 6 oz. mix them with the milk. 1 pint of raspberries. Turn out and serve with melted butter sauce. of melon. of sugar. Allinson breadcrumbs. of farinaceous food of any 60 . then mixed with the pudding before it goes into the oven. beat up the eggs. beat up the eggs. then a layer of the fruit. 3 eggs. 2 eggs. washed. ½ pint of milk. Butter a pudding mould and line it with the cherries. and some mincemeat. beat in the eggs one by one until well mixed. of Allinson breadcrumbs. a little milk. ½ pint of cream. some sugar and bits of butter. Mix all lightly together. of vege-butter. 6 oz. of butter. and pour the mixture over the pudding. repeat these layers until the dish is full. a pinch of salt. The general rule for milk puddings is to take 4 oz. use 2 oz. which should be only three-parts full. fold them up. spread it over the pudding. kind to 1 quart of milk. finishing with a layer of breadcrumbs. 3 eggs. 1-1/2 lbs. of Allinson fine wheatmeal. fry the pancakes. according to the heat of the oven. and sift sugar over all. sugar to taste. of butter. turn out. NEWCASTLE PUDDING. MINCEMEAT PANCAKES. Mix again. 4 oz. Place a layer of breadcrumbs in a buttered dish. Allinson wholemeal bread and butter in thin slices. of Allinson fine wheatmeal. or for semolina pudding. spread the butter in bits over the top. of candied cherries. picked. Peel and cut up the apples and melon. sugar to taste. finishing with breadcrumbs and butter. ½ pint of milk. of sultanas. Make the batter. of butter. they should be beaten well. remove the cloves from the fruit. 2 oz. the well-beaten yolks of 2 eggs. 3 apples. and for vermicelli pudding the same. a few drops of almond flavouring. Butter a pie-dish well. and serve with sifted sugar. and serve with any kind of sweet sauce. Put into a well-buttered mould. Then put in the peel cut in very fine strips and the sultanas. some butter. and mixed. fill it with slices of bread and butter. ½ lb. mix them well with the milk. 1 pint of milk. and finally add the whites of 3 eggs whisked to a firm froth. 4 oz. 3 eggs. sweeten the milk to taste. pour the custard over the bread and butter. and stew the fruit 15 minutes. of giant sago and 2 oz. 4 oz. the same quantities of wheatmeal and semolina. Most farinaceous milk puddings are improved by the use of Allinson fine wheatmeal with the other ingredients. MARLBOROUGH PUDDING. and teacupful of milk. Beat the butter and sugar to a cream. and bake the pudding 1 hour. add a little milk if necessary. MILK PUDDING. steam the pudding for 1-1/2 hours. Should eggs be added. place a layer of fruit over the breadcrumbs. 1 lb. 12 cloves. let it soak for 1 hour. and add the flavouring. ¾ lb. MELON PUDDING. ½ lb.MALVERN PUDDING. of sultana raisins. 4 oz. bake the pudding for ¾ an hour. and ½ lb. The best way to prepare most of these puddings is to let the ingredients gently cook on the top of the stove and then to turn them into a pie-dish to finish them in the oven for 4 hour or a little longer. ½ lb.

cinnamon. of butter. and steam the pudding for 3 hours. mix this lightly with the rest of the ingredients. When the liquid in the saucepan is near the boil. or vege-butter in the usual way. of Allinson cornflour. and sprinkle with sugar. 6 eggs. 4 eggs. large enough to be only half full when the mixture is turned into it. crush up finely the macaroons and mix well the yolks of the eggs. of Allinson breakfast oats. the fruit. sift sugar over it. citron. These are very good. oil. 4 oranges. place the fruit in a piedish. 1 oz. beat up the eggs with the milk and pour it over the layers. 4 eggs and 4 oz. 1 teacupful of milk. ¾ lb. Serve with lemon and castor sugar. stir all well. stirring the whole for 10 minutes. Add enough water to the fruit juices to make 1 quart of liquid. spreading each layer with marmalade. and mix this lightly with the other ingredients. butter a mould. some butter. When the mould is ¾ full. and bake the Soufflé’ in a moderate oven until set and lightly browned. Mix the Allinson breakfast oats with the soaked sago. 1 gill of milk. sugar to taste. 3 eggs. let the whole soak for 1 hour. Whip the whites to a stiff froth. the sugar and the 61 . 1 pint of milk. the macaroons. well beaten. and serve immediately. of soaked sago. of sugar. add the eggs. and steam the pudding for 1-1/2 hours. stir into it the mixture of egg and cornflour. OMELET SOUFFLÉ (1). and eat very short. 2 oz. some orange marmalade. serve with white sauce. sugar. sift sugar over it and serve immediately. and serve with sauce. 6 macaroons. whip up the whites of the eggs to a very stiff froth. ½ lb. Peel and slice the oranges and remove the pips. Separate the whites and yolks of the eggs. then arrange the bread and butter in the mould in layers. of sultanas. have ready a buttered Soufflé dish. Turn out. 1 dessertspoonful of cornflour. Mix the yolks of the eggs with the orange water. 1 pint of milk. turn it into a wetted mould and allow to get cold. cornflour. ORANGE MOULD. 1 pint of milk. OATMEAL PANCAKES. With the rest smooth the cornflour and mix with it the eggs. 1 teaspoonful finely minced citron peel. and steam for 3 hours. ORANGE MARMALADE PUDDING. 1 even teaspoonful of cinnamon. and of 1 lemon. keep stirring the mixture over a gentle fire until it has cooked 5 minutes. 6 oz. pour the mixture into it. cover the mould tightly. of castor sugar. boil the milk. cover with a cloth. 4 eggs. 1 tablespoonful of Allinson cornflour. 2 oz. cut the bread into slices and butter them. then turn out and serve. The juice of 7 oranges. OMELET SOUFFLÉ (2). and milk. put 1-1/2 pints of this over the fire with the sugar. well beaten.use to fill a fancy mould. of currants. 3 eggs. sugar to taste. and bake the Soufflé about 20 minutes until it is a golden brown and well risen. OATMEAL PUDDING. ORANGE PUDDING. cornflour (previously smoothed with the milk). pour the mixture into it. I tablespoonful of orange water. of fine oatmeal. and thicken it with the cornflour. and sugar to taste. 6 oz. 1 dessertspoonful of Allinson cornflour. butter. butter a mould. 2 oz. 2 oz. of Allinson wholemeal bread. and fry the pancakes in butter. Dip the mould in cold water for 1 minute before turning it out. and sugar. Make a batter of the ingredients. adding 1 tablespoonful of water. Butter a mould thoroughly. 3 eggs. turn out carefully.

½ lb. add them. of butter. of wholemeal breadcrumbs. 3 eggs. 1 teaspoonful of cinnamon. 3 or 3 stale sponge cakes. Serve hot or cold. and work these circles right up the mould. Fry into thin pancakes with vegebutter. Make the batter the usual way. PLUM PUDDING. and breadcrumbs. and when boiling pour in enough batter to make a thin pancake. Mix it with the other ingredients. of sultanas. ½ lb. and tie all in a cloth. form a circle of slices round the bottom of the mould against the sides. of raisins. 4 eggs. of Allinson fine wheatmeal. Boil the sago in ½ pint of milk until soft. Mix together the raisins. 1 breakfastcupful of Allinson breadcrumbs. pared. 1 teaspoonful of cinnamon.let the milk cool. and steam 3 hours. ½ lb. 6 apples chopped small. and sugar to taste. and when browned on the other side fold the pancake over from each side and slip it upon a hot dish. and keep hot in the oven while the other pancakes are being fried. Make a batter of the above ingredients. Spread the pancakes with jam. pick and wash the currants and add them to the batter. 2 oz. and mix all well. roll them up and cut them across into slices. Let the pudding boil sharply in plenty of boiling water until the rice is soft. and 8 wellbeaten eggs. cored. time 1-1/2 hours. then mix all the ingredients together. 1 teaspoonful of cinnamon. tie over with a pudding cloth. 2 oz. PANCAKE PUDDING. sugar and cinnamon to taste. of currants. PANCAKES WITH CURRANTS. 7 pancakes. Make a batter of the meal. some jam. beat up the eggs. or vege-butter for frying. vanilla flavouring. Rub the butter into the wheatmeal. and serve. sugar. some butter. Butter a mould. 2 oz. 62 . The above quantity will make 6 or POOR EPICURE’S PUDDING. and steam the pudding for 2 hours. oil. and add them carefully to the thickened milk. Wash and stone the raisins. This is a plain pudding which can be eaten instead of Christmas pudding by those who are inclined to be dyspeptic ½ lb. and chopped up. Put a piece of butter the size of a walnut in the frying-pan. A ¼ lb. butter. 2 eggs. If the mixture is too dry add as much milk as is necessary to moisten all well. fill the centre with the sponge cakes broken into pieces. butter for frying. each of white flour and fine Allinson wheatmeal. taking care not to do so while it is too hot. 3 oz. and some milk. wheatmeal. Fry a golden brown. 2 eggs. 2 oz. beat up the eggs. Serve with sauce. OXFORD PUDDING. and bake the pudding in a moderate oven until the custard is set. pour this over the rest and steam the pudding for 1-1/2 hours. adding as much water as the sago will absorb. of Allinson fine wheatmeal. Fill a buttered pudding basin with the mixture. 1 pint of milk. turn it over. Turn the mixture into a wellbuttered mould. 5 or 6 thin cold pancakes. 1 pint of milk. overlapping each other. of sultanas. allowing plenty of room for swelling. a pinch of salt. cinnamon. ½ pint of milk. of small sago. mix it with the other ingredients. Eat with a sweet white sauce. the grated rind and juice of a lemon. 2 apples. pour the custard over the fruit. PARADISE PUDDING. 2 tablespoonfuls of sugar. of Patna rice. of sugar. 4 oz. Wash the rice. Soak the sago over the fire with as much hot water as it will require to soften it. milk and eggs. PANCAKES. of Allinson fine wheatmeal. 4 oz. ¼ lb. 1 teacupful of sago. adding vanilla to taste. turn out.

let the milk cool a little. 1 quart of milk. mash them well with a fork or wooden spoon. Wash the prunes. Thoroughly butter a pudding mould. Stew them very gently in an enamelled saucepan in the water in which they soaked. The pudding will be much improved if all the liquid is poured off once or twice. 3 oz. sugar to taste. 3 eggs. 2 tablespoonfuls of orange-water. and then add carefully the eggs well beaten. remove the cinnamon. essence. and cover the piedish with these. finishing with bread and butter. adding a little of the milk. butter. beat up the egg in the milk. beat the whites of the eggs to a stiff froth. when the prunes are quite tender. mix all well. then add the fruit. 1 teacupful of currants and sultanas. and add a little more if needed. 4 oz. Scald the poppy-seed with boiling water. 1-1/2 oz. cornflour. When the poppy-seed has been crushed fairly fine. well beaten. turn all into a buttered pie-dish. of white poppy-seed. and poured over again. 6 oz. the sugar. then arrange a layer of prunes. add the yolks of the eggs. sugar and flavouring to taste. remove the stones. Set the milk over the fire. let it cool. pour a little prune juice over. 1 quart of milk. PRUNE PUDDING. meal. let it gently simmer until quite soft. POPPY-SEED PUDDING. the thin rind of 1 lemon. rather shallow pie-dish. and sprinkle it all over with the breadcrumbs. 1 lb. 1 teaspoonful of Allinson cornflour. RICE PUDDING (French). and soak the prunes in ½ pint of water over night. of thin slices of Allinson bread and butter. Meanwhile make a custard with the milk. and bake 1 hour. adding a little sugar if liked. and almonds. PRUNE PUDDING 1 lb. a very little sugar. and 2 oz. Beat the whites of the eggs to a stiff froth. orangewater. 1 pint of milk.1 pint of milk. and serve. of prunes or French plums. 1 pint of milk. of butter. Heap the prunes on a glass dish and pour the custard round. Let it cook gently for 1 hour. beat up the yolks of the eggs. 4 eggs. turn the mixture into a buttered pie-dish. bake the pudding 1 hour in a moderate oven. It should turn out brown and firm. sugar to taste. Beat the whites of the eggs to a stiff froth. 4 oz. Pour the mixture into a wide. let soak 1 hour. adding sugar and a few drops of almond ROLLED WHEAT PUDDING. Bake in a moderate oven about 45 minutes. mix this well with the rice. and ½ pint of milk. some Allinson wholemeal bread. boil the rice in the milk with the sugar and lemon rind. and turn the whole gently into the mould. 12 blanched and sliced almonds. 1 teacupful of fine breadcrumbs. Serve with fruit sauce or stewed fruit. of sugar. and entirely cover the milk. cinnamon. 3 eggs. ¾ lb. of Allinson rolled wheat. the rind of ½ a lemon. and so alternately until the dish is full. drain this on and crush the seed in a pestle and mortar. and mix them with the rice. let the rice cool a little. and mix this with the mashed prunes when quite cold. taking care not to displace the breadcrumbs. of Allinson fine wheatmeal. Butter slices of bread on both sides. add this to the rest of the mixture. 8 oz. and the yolks of eggs. when boiling add the wheat from which the water has been strained. a stick of cinnamon (4 inches long). looking like a cake. 63 . of stoned and stewed prunes. and let them cool. 3 eggs. of butter. 2 tablespoonfuls of sugar. the bread should be free from crust. and until all the milk is absorbed. and the rest of the milk. Pour the custard over the mixture. Boil the milk with the sugar. of rice. 4 eggs. and bake the pudding 1-1/2 hours. Grease a pie-dish and line it with a layer of bread and butter. Soak the rolled wheat in water for 1 hour.

1 oz. and bake until a golden colour. beat up the eggs. 4 oz. press them to the mould to keep them in position. gently pressed on to the fruit. remove from the fire to cool. Serve with custard or milk sauce. Spread a layer of jam in a pie-dish. line it neatly with some of the slices of the sponge cakes. 4 oz. and stir over a clear fire for 20 minutes. any kind of jam. when a knitting-needle passed through will come out clean. which must be boiling. Soak semolina in ¼ pint of the milk for 10 minutes. pour the mixture into a buttered pie-dish. Spread a little jam between every two rusks. beat up the eggs. When cold. 4 eggs. of semolina. 4 eggs. 1 pot of apricot jam. Serve cold with stewed fruit or custard. SEMOLINA BLANCMANGE. 2 eggs. then remove the lemon rind. add the semolina. mix them with the boiled semolina when it is fairly cool. the eggs. lemon rind or vanilla. 1-1/2 oz. 1 even teaspoonful of powdered cinnamon. Take off and mix in quickly the yolk of an egg beaten up with flavouring. sugar to taste. and serve with either custard or white sauce. the rind of ¼ a lemon. stir the smoothed meal into it. and mix them well with the mixture (remove the vanilla or lemon rind). 8 sponge cakes. from which the crust has been removed. which has been flavoured with almond essence. 1 quart of milk. Butter some cups. and set the mixture aside to cool. 1 pint of milk. Next spread a layer of apricot jam. Mix the semolina smooth with part of the milk. SIMPLE SOUFFLÉ. SPANISH PUDDING. pour the mixture over the SIMPLE PUDDING. Smooth the meal in part of the milk. ½ pint of milk. stirring all the time. ½ oz. 3 eggs. well beaten. sugar to taste. and pour the custard over the rusks. SIMPLE FRUIT PUDDING. let them soak for 1 hour. raspberry jam. a few drops of essence of lemon. Then fill the dish with any kind of hot stewed fruit. the sugar and cinnamon. bring the rest of the milk to the boil with the sugar and Lemon rind. add sugar. when boiling. and mix them with the rest. 1 pint of milk. beat up to a stiff froth the whites of the eggs. and bake the Soufflé’ until risen and brown. ½ pint of milk. beat up the yolks of the eggs. fill them three-parts full. 4 eggs. of butter. SEMOLINA PUDDING. 1 tablespoonful of Allinson fine wheatmeal. that is. and serve with white sauce. of semolina. Beat up the yolks of the eggs and mix them with the milk. 1 pint of milk. then steam the pudding for ½ an hour. 6 oz. turn out. set the rest over the fire with sugar and a piece of lemon rind or 1-1/2 inch of stick vanilla. Line a plain mould with some slices (about ¼ inch thick) of Allinson wholemeal bread. Serve immediately. of Allinson rusks. and press them together. RUSK PUDDING. of Allinson fine wheatmeal. and let it gently cook for 5 to 8 minutes.and bake the pudding from ½ to 1 hour in a moderate oven. a few drops of almond flavouring. yolk of 1 egg. 1 tablespoonful of sugar. grease a mould with the butter. Slice the sponge cakes lengthways. Pour into mould previously dipped in water. and bake the mixture until done. of loaf sugar. turn the mixture over the jam. mix them with the milk. Arrange them neatly in a buttered mould. then stir it into the remainder of the milk. turn out. and at once cover it with a layer of bread. and fill the mould with alternate layers of sponge cake and jam. Mix the milk and meal perfectly smooth. let all cook for 10 minutes. add 64 .

Pour sufficient boiling TAPIOCA PUDDING. a little milk. pour into a greased dish. Peel them. Make a batter with the eggs. and milk. and bake the rolls for ½ hour. ¼ oz. but not too soft. and mash them up to a pulp with a wooden spoon. ½ pint of milk. of ground sweet almonds. until it has absorbed all the water. beat in the eggs one at a time. 2 teacupfuls of Allinson fine wheatmeal. when sufficiently cool. mix the wheatmeal with the milk. Halve the rolls lengthways and remove the crumb. and sago. 1 tablespoonful of sugar. pepper and salt. Let the pudding get cold. Add the milk and sugar. of moist sugar. SPONGE DUMPLINGS. 3 oz. and when a little cooled add the yolks. Break the egg and beat it slightly. Turn the mixture into a greased mould and steam the pudding for 2 hours. place the rolls into a baking tin. cinnamon. then add the chestnuts. of tapioca. ½ oz. press the two halves of each roll together. of macaroons crushed. turn the whole into a glass dish. Have ready the whites of the eggs beaten to a stiff froth. of chestnuts. sprinkle them with sugar and powdered cinnamon. mix well with the tapioca. add vanilla and remove the chestnuts from the fire. 1 gill of cold water. Draw to the side of the fire. of currants. mace. VANILLA CHESTNUTS (for Dessert). either in the oven or in a saucepan. of the butter. soak the crusts for a few minutes in a little cold milk when the stuffing is ready. 1 egg well beaten. and add some of the breadcrumbs to make the whole into a fairly firm mass. sugar. picked and washed. Cut off lumps with a spoon and drop them into the boiling soup. Beat the butter and sugar to a cream. Serve with white sauce. 3 oz. Mix all well. adding the whites of the eggs. simmer the sugar and the teacupful of water for 10 minutes. Boil the chestnuts in plenty of water until tender. Let it soak for 1 hour. Bring to a boil. 1 oz. 1 oz.pudding. of Allinson breadcrumbs. Stir the mixture over the fire with the butter until it is quite thick and comes away from the saucepan. WHOLEMEAL BANANA PUDDING. and bake in a moderate oven until it is a golden colour. 2 oz. 1-1/2 gills of milk. 3 cooking apples. 6 bananas. of butter. 2 eggs. that they may not break in peeling. 4 Allinson wholemeal rolls. pile the froth over the pudding. to cool it a little. and turn it out carefully. STUFFED SWEET ROLLS. 65 . and salt to taste. and 1 tablespoonful of sugar. WINIFRED PUDDING. cook them with 1/3 teacupful of water. 4 oz. 1 teacupful of water. ½ oz. Pare and core the apples. with a little sugar. of Allinson fine wheatmeal. take the mixture from the fire. Put the tapioca into a basin. of butter. 1 lb. ½ oz. 2 eggs. a little mace. Allow all to cook gently until the syrup browns. pepper. and serve with custard. 3 oz. and cover it with water. and bake it in a slow oven until set. scatter bits of butter over the crusts. of butter. almonds. of sago. the juice of 1 lemon. and the yolk of the other. cinnamon to taste. add the bananas. puff paste. sugar to taste. 3 eggs. 1 oz. then add the currants. flavouring. Fill the crusts of the rolls with the mixture. of sugar. of sugar. 2 oz. Peel the bananas and mash them with a fork. Separate the yolks from the whites of the eggs. ½ pint of cold milk. meal. 2 eggs. Soak the sago with ½ pint of water. macaroons. 2 oz. ½ lb. Serve either hot or cold. and mix all smoothly. vanilla to taste. 1 egg. of butter. and simmer till quite soft and clear.

and make a batter of the eggs. and serve hot or cold. and sauce. 1 pint of milk. each of Allinson breakfast oats and Allinson fine wheatmeal. Pour the mixture into a shallow Yorkshire pudding tin. YORKSHIRE PUDDING. meal and oats.milk over the breadcrumbs to soak. milk. add the strained lemon juice and flavouring. Border a pie-dish and line with paste. put in the mixture. 66 . and bake the pudding for 1 hour. which has been previously well buttered. The old-fashioned way of making it is with white flour. and bake for about 30 minutes in a moderate oven. Serve with baked potatoes. and mix well together. 4 eggs. and add them to the mixture. pepper and salt to taste. Sift a little white sugar over. Try this way. Scatter a few bits of butter on the top. green vegetables. 4 oz. adding pepper and salt. Whip the eggs well.

beat the eggs well. some milk. (2) ½ lb. and a little cold milk. rub in the butter and the oil. roll up again and repeat about 3 times. until all the butter is used up. of butter. (5) (Puff crust). Rub ½ lb. and bake in a quick oven. roll it out. of butter into the meal. 4 eggs. Mix the ingredients as in (3). of Allinson fine wheatmeal. roll out and use. Rub the butter into the meal. 1 lb. of butter. 1 lb. spread the paste with some of the other butter. 2 eggs. 1 tablespoonful of oil. of fine breadcrumbs. add enough water to the paste to keep it together. Use for pie-crust. (4) ½ lb. (7) 1 lb. of butter. and roll the paste up. a little cold milk (about 1 cupful). a little cold water. moisten with the milk (taking a little more than 1 gill if necessary). a little cold water. and roll it out. 3 oz. Rub the butter into the meal. Rub the butter well into the meal. and roll out as required. of Allinson fine wheatmeal. ½ lb. ½ lb. 1 oz. 3 oz.PIES PIE-CRUSTS. of Allinson fine wheatmeal. of mashed potatoes. roll it out again. of butter. of butter.. add enough milk to moisten the paste. Let the sago swell out over the fire with milk and water. in the usual way. 2 oz. 2 oz. and roll the paste out and use. mix it with the meal and butter. mixing with a knife only. roll out and use. of Allinson fine wheatmeal. 6 oz. of sago. of Allinson fine wheatmeal. 67 . of Allinson fine wheatmeal. spread with more butter. &c. adding enough cold milk to make a firm paste. 5 oz. add enough cold water to make a stiff paste. Mix the meal and mashed potatoes. (3) ½ lb. moisten the paste with milk. mix them with the meal. (1) 1 lb. of Allinson fine wheatmeal. mixing it with a knife. 1 gill of cold milk. vege-butter. Roll out and use according to requirements. of butter. (6) ½ lb.

make the meal and butter into a paste with a little cold water. &c. beat the yolks of the eggs. of ground rice. with top and bottom crust. TARTS CHOCOLATE TARTS. line a greased plate with it. of butter. as it would make the crust heavy. as the same rules apply to all. of sweet ground almonds. like prunes. apple-rings. powdered sugar. grated 68 . MARLBOROUGH PIE. add the butter. cherries. and add all these to the apples and butter. Mix the milk with the ground rice. of Allinson fine wheatmeal. fill with the almond mixture. well beaten. place a spoonful of jam on every tartlet. 1 teacupful of milk. 4 eggs. 3 eggs. 3 oz. 6 oz. and some paste for crust. sugar to taste. and flavouring. stir the mixture over the fire until it thickens. For the crust either of the recipes given for pie-crusts may be used. Line 8 or 10 little cheesecake tins with a short crust. 1 oz. sugar. cover it with a crust. whip the whites of the eggs stiff. and let it set in the oven. add to it the chocolate smoothly and gradually. 3 oz. let cool a little and stir in the eggs. and serve cold. fill it with the above mixture. ½ oz. 1 dessertspoonful of orange-water. a little water can be added and an egg-cup or a little tea-cup should be placed in the pie-dish upside down to keep up the crust. or with a top crust only. Pound the almonds well together with the orange-water. heap the froth over the pie. and bake them 10 minutes. juice of 8 lemons. and it the tart is made with a top crust only. currants. and 1 pint of milk. then place as much of the fruit as is required into your tart. lemon juice and rind. 1 teaspoonful of sugar. of butter. 1 pint of milk. with a bottom crust only. Steam or bake the apples till tender and press them through a sieve while hot. 1 lb. and gooseberries need not be previously cooked. Make a blancmange. grease some patty pans. Special recipes for every kind of fruit tart are not given. bake the tart ½ hour in a moderate oven. of ground rice. LEMON CREAM (for Cheesecakes). of the milk. and bake until the crust is done. beat the egg and mix it well with the almonds. and sweetened if necessary. dried apricots. fill them with the blancmange mixture. these should first be stewed till tender. 2 oz. Mix the fruit with the necessary sugar. 1 dessertspoonful of sugar. If an open tart is made. the juice and rind of 1 lemon.CHEESECAKES (ALMOND). like strawberries. BLANCMANGE TARTLETS. ground rice. 6 yolks of eggs. bitter ground almonds. and the sugar. 4 whites of eggs.. 2 oz. a few drops of almond essence. ½ oz. 6 good-sized apples. castor sugar. of Allinson chocolate (grated). adding a little castor sugar. and allowed to cool. and bake the pie for ½ hour in a quick oven. line a dish with paste. add to them the milk. and pour the cooled custard into it. raspberries. Summer fruit. and the fruit tarts can be made either open. only very little juice should be used. bake them. 3 oz. When any dried fruit is used. and let the mixture cool. 1 egg. any kind of jam preferred.

of golden syrup add 1 breakfastcupful of Allinson breadcrumbs. 1 dessertspoonful of cornflour. of butter. LEMON TART. cover the tart with thin strips of pastry in diamond shape. fresh butter. and bake the tart ¾ of an hour. let it simmer for a few minutes. the grated rind and juice of 1 lemon. Moisten the cornflour with a little of the water. bring the rest of the water to the boil with the juice and the grated rind of the lemon and sugar. Line the tins with short paste. 1 lemon. Thicken the mixture with the cornflour. bake in a quick oven. of Allinson’s fine wheatmeal and 1-1/2 oz. ¼ lb. 1 breakfastcupful of water. then set aside to cool. TREACLE TART. pour the mixture into this. 2 eggs. sugar to taste. Put the ingredients into a double boiler and stir over a slow fire until the cream is the consistency of honey. Put about 1 tablespoonful of the mixture in each tin. mix them well through with the rest of the ingredients. line a flat dish or soup-plate with pastry.rind of 2 lemons. of butter. beat up the eggs. 69 . To 1 lb. Mix well together. some short crust made of 4 oz. 1 oz.

1 good dessertspoonful of vanilla essence. Stir the mixture into the boiling milk. leaving enough to smooth the cornflour. 2 oz. mix the wheatmeal and cornflour smooth with the rest of the milk. and beat up well with the mixture. add the cornflour mixed with a little cold water. and juice. then add sugar and the juice of a lemon. and 1 oz. Pierce the ends of 4 or 6 eggs. Allow it all to boil for a few minutes. sugar to taste. stirring very frequently. Serve on a glass dish nicely arranged with stewed fruit or jam. stir all well for 8 to 10 minutes. 1 pint of water. of Allinson cornflour. Set that over the fire to boil (keeping back a ¼ of a pint for mixing the cornflour smooth). Put the water in an enamel saucepan. Turn it out. ORANGE MOULD (1). Have the whites of the eggs beaten to a stiff froth. and cocoa. stir it well through. some water. 1 quart of milk. then pour into a mould. cornflour. and let it get cold. a little sugar. BLANCMANGE (LEMON) (a very good Summer Pudding). and let it boil with the rind of the lemon in it. 2 tablespoonfuls of Allinson cornflour. Bring 11/2 pints of milk to the boil. and then pour it into one or two wetted moulds. 1 quart of milk. When the liquid over the fire boils. of sugar. Make a blancmange with 1 pint of milk. This makes an excellent custard. and keep all stirring over the fire for 2 minutes. Add enough water to the juice to make 1 quart of liquid. Turn out when cold and serve when required. 2 oz. Add the vanilla essence. 4 oz. and pour the mixture into wetted moulds. 1 oz. 7 oranges. 1 lemon. BLANCMANGE EGGS. Make a little custard to pour over the blancmange—1/2 pint of milk. and let the contents drain away. and essence of lemon. of sugar. 70 . 4 oz. and serve. pour the mixture into a wetted mould. of Allinson fine wheatmeal. flour. 1 oz. and smooth it with the cold milk. 1 oz. 2 oz. add the mixture to the boiling milk. and add the sugar. beat up the yolks and add them to the cornflour and juice when those are smooth. whisk in the yolks of the eggs.BLANCMANGES BLANCMANGE. of N. of Allinson cornflour. mix it lightly with the rest. 2 oz. Separate the yolks of the eggs from the white. 2 eggs. turn out and serve with stewed fruit or jam. When cold gently peel off the shells. of Allinson fine wheatmeal.F. ORANGE MOULD (2). of cornflour. and cocoa. Set the greatest part of the milk over the fire. then fill them with the hot blancmange mixture. Rinse the shells with cold water. of sifted Allinson fine wheatmeal. stir in the mixture of eggs. Mix the cornflour. 4 eggs. Have ready the whites of the eggs beaten to a stiff froth. of Allinson cornflour. 1 lemon. adding the vanilla spliced and the sugar. cocoa. piece of vanilla 3 inches long. BLANCMANGE (CHOCOLATE). when cold. wheatmeal flour. and let it all simmer for 8 to 10 minutes. sugar to taste. Take the juice of the oranges and lemon and the grated rind of the latter. When boiling. or some vanilla essence.

and 4 eggs. 4 oz. and serve. of Allinson cornflour. turn it out. Stir well over the fire for 5 to 8 minutes. Add enough water to the fruit juice to make 1 quart of liquid. which should be smoothed with the rest of the liquid. Put 1-1/2 pints of this over the fire with the sugar. 71 . Pour all into a wetted mould. let it get cold.The juice of 7 oranges and 1 lemon. 6 oz. whip up the eggs and stir them carefully into the mixture so as not to curdle them. When boiling thicken it with the cornflour. of sugar.

and fill up with whipped cream. Serve in a glass dish. ½ pint of water. When boiling thicken the milk with the cornflour. a little cinnamon. CHOCOLATE CREAM (WHIPPED). put the mixture into a saucepan over a sharp fire. this will not require any additional sugar. Sprinkle the fruit with sugar to make the juice drain more freely. taking care not to allow it to boil When well thickened let the cream cool. 1 tablespoonful of Allinson corn flour. essence of vanilla. of Allinson chocolate. and stir the whole over the fire. 1 pint of cream. and then mix it with the cream previously whipped stiff. let it get quite cold. juice of 1 lemon. and sugar. ½ pint of cream. then remove the vanilla. 2 oz. It the cream is not found sweet enough. remove the mixture from the fire to cool slightly. APRICOT CREAMS. Set the chocolate aside until quite cold. 4 eggs. white of 2 eggs. fill into glasses and serve at once. 1 dessertspoonful of castor sugar. whip this with the whites of eggs until stiff. add the milk. and very dainty. put this and the sugar into the cream. and melt it in a little enamelled saucepan with very little water. stir it quite smooth. white of 1 egg. the whites of 4 eggs. 1 quart of blackberries. whip the cream and mix with the juice. some apricot jam. Pound 1-1/2 doz. Break the chocolate in pieces. 2 oz. smooth paste.CREAMS CHOCOLATE CREAM (French) (1). 7 eggs. sugar to taste. and whisk it till quite frothy. LEMON CREAM. 6 oz.” MACAROON CREAM. place in a 72 . macaroons. Beat up all the ingredients. beat the eggs well. Dissolve the chocolate in a few tablespoonfuls of water. vanilla. Place a good teaspoonful of apricot jam in each custard glass. EGG CREAM. add a little castor sugar. and not too firm. 6 oz. when it should be a smooth paste. The juice of 3 lemons and the rind of 1. vanilla to taste. of sifted sugar. 1 dessertspoonful of cornflour. Dissolve the chocolate over the fire with 2 tablespoonfuls of water. Proceed exactly as in “Orange Cream. and flavour with Allinson vanilla essence. Beat the whites of the eggs to a very stiff froth. This is easily made. put it into a hair-sieve and allow it to drain. Use the whites of 3 eggs to 2 large bars of chocolate. sugar to taste. of sugar. serve in custard glasses or poured over sponge cakes or macaroons. The yolks of 6 eggs. 2 inches of vanilla pod. of Allinson chocolate to ¼ pint of cream. CHOCOLATE CREAM. Mash the fruit gently. taking care not to let it boil. BLACKBERRY CREAM. stirring both well together until the chocolate is well mixed with the froth. Split the vanilla. 1 quart of milk. and mix the chocolate with it. stir them into the thickened chocolate very gradually. stirring it over the fire until a thick.

and mix all to a smooth paste. more paste and cream. ½ pint of cream. serve in custard glasses. set aside and let it cool a little. Lay 6 sponge cakes on a glass dish. Whip it well with a whisk or fork until it gets quite thick. stir the mixture over the fire until it has thickened and let it simmer 2 minutes longer. some water. and sugar to taste. add 1 or 2 spoonfuls of milk. let this get hot. whip to a stiff froth. mix the cornflour smooth with a spoonful of cold water.. Take the juice of the oranges and the juice and grated rind of the lemon. WHIPPED CREAMS. then 1 or 2 spoonfuls of the cream.” RUSSIAN CREAM. When nearly cold cover the top with ratafia biscuits and decorate with angelica and cherries. 1 tablespoonful of Allinson cornflour. 1 lemon. as the cream might curdle.bowl. 4 to 6 oz. and thicken the fruit juice with it. beat the eggs well. 7 eggs. ½ pint of cream. 6 oranges. this latter giving the cream its name. letting it boil up for a minute. and sugar to taste. Add sugar to taste and whatever flavouring might be desired. jar of cream. arrange the macaroons and ratafias on a shallow glass dish. This makes a delicious dish. 1 dessertspoonful of cornflour. 2 oz. but take care not to let it boil. mix it with the milk and cream when nearly boiling. return the whole over a gentle fire. of macaroons. 1 quart of strawberries. flavour it with stick vanilla. and when the liquid has cooled mix them carefully in with it. 1 quart of raspberries. Take a 6d. in hot weather it should be kept on ice or standing in another basin with cold water. remove the vanilla. ¼ lb. STRAWBERRY CREAM. vanilla. it must be split and as much as possible of the little grains in it rubbed into the cream. or in a glass dish poured over macaroons. of sugar (according to taste). and soak them with any fruit syrup. smooth the cornflour with a tablespoonful of cold milk. When cold. let the cream cool a little. adding the sugar to it. then pour it over the biscuits and serve cold. a piece 1 inch long is sufficient for ½ pint of cream. When whipped cream is used to pour over sweets. Add enough water to the fruit juice to make 11/2 pints of liquid. Lay a little of the macaroon paste roughly in the bottom of a glass dish. of ratafias. sugar to taste. adding a piece of vanilla 2 inches long. ½ pint of cream. The white of 1 egg to ¼ pint. as this would curdle it. Put the cream and milk over the fire. sugar to taste. keep stirring continually until the cream thickens. Quantity of good thick cream according to requirement. ½ pint of milk. ORANGE CREAM. SWISS CREAM. &c. Proceed as in “Blackberry Cream. RASPBERRY CREAM. then cover with 1 spoonful of cream put on roughly. then add 1 pint of blancmange. Proceed as in “Blackberry Cream. always stirring.” 73 .

Let the milk cool a little. BAKED APPLE CUSTARD. Heat the milk until CUP CUSTARD. place it in the oven. Whip up the eggs. 6 eggs. and serve cold. 6 eggs. keep stirring it until quite melted and a rich brown. ½ lemon and 4 oz. sugar. CARAMEL CUSTARD. 1-1/2 pints of milk. half a teacupful of water and the juice of half a lemon. Let it cool. 1 dessertspoonful of Allinson cornflour. 1 quart of milk. Make the custard as in the recipe for “Cup Custard. Beat up the eggs. Whip up the eggs. 4 eggs. BAKED CUSTARD. stir over the fire until the custard is nearly boiling. 74 . Then pour the caramel into a mould or caketin. put it over a brisk fire in a small enamelled saucepan. and add any kind of flavouring. and let it run all round the sides of the tin. and the juice of ½ lemon. which are to be beaten to a stiff froth. Serve with stewed fruit. stew till tender and rub through a sieve. Gradually stir the caramel into the hot custard. then stir in the eggs very gradually. and add the vanilla and sugar. smooth the cornflour with the rosewater and stir it into the boiling milk. and bake it in a moderately hot oven until set. ground almonds. and pile the whipped whites of the eggs on the top of the custard just before serving. leaving out 3 of the whites of the eggs. so as not to curdle the eggs. it is therefore important to bear in mind that the milk should first be heated. then let it cool. stir carefully into them the hot milk. Then pour the custard into the tin on the caramel and stand the tin in a larger tin with hot water. bake lightly. Peel. stirring occasionally. and mix them carefully with the hot milk. taking care not to curdle them. and serve. grate a little nutmeg over the top. Put the dry castor sugar into an enamelled saucepan and let it melt and turn a rich brown over the fire. 1 dessertspoonful of sugar. cut and core the apples and put into a lined saucepan with the water. let it boil up for a minute. stirring all the time. ½ lb. Then cautiously add 2 tablespoonfuls of boiling water.” Take 4 oz. and bake in a moderately hot oven for about 20 minutes or until the custard is set. turn out. nearly boiling. and serve in custard glasses. Boil the milk with the sugar and almonds. sweeten it with sugar. 1 quart of milk. 1 pint of custard made with Allinson custard powder. 8 large apples. When the sugar is melted and browned stir into it about 2 tablespoonfuls of hot water. Allow it to get cold. Meanwhile heat the milk near boilingpoint. when cold put the fruit at the bottom of a pie-dish and pour the custard over. moist sugar to taste. and lemon juice.CUSTARDS ALMOND CUSTARD. taking care not to be scalded by the spluttering sugar. pour it into a glass dish. of castor sugar for caramel. If the milk and eggs are mixed cold and then baked the custard goes watery. sugar to taste. sugar. Pour the custard into a buttered pie-dish. 1 wineglassful of rosewater. and flavouring to taste. CARAMEL CUP CUSTARD (French). of castor sugar.

it saves eggs. Mix the milk with the wheat (which should be fresh). grate a little nutmeg on the top and bake till of a golden brown. CUSTARD IN PASTRY OR KENTISH PUDDING PIE. when the mixture is nicely thickened remove it from the fire and let it cool. boil the remainder of milk with sugar to taste and 1 oz.6 whole eggs or 10 yolks of eggs. and as soon as the custard begins to coat the spoon remove the saucepan from the fire. of butter and when quite boiling pour on to the custard powder. or the milk can first be thickened with a dessertspoonful of Allinson cornflour before mixing it with the 6 eggs. stir it often while cooling to prevent a skin forming on the top. beat up the eggs and gradually mix them with the rest. of sultanas and currants mixed. Beat the eggs well while the milk is being heated. 1 quart of milk. Put the contents of the packet into a basin and mix to a smooth. 2 oz. the custard will only take from 5 to 10 minutes to finish. boil the remainder of milk with the sugar. When the custard has been standing over night. Use vanilla pods to flavour—they are better than the essence. Sweeten the milk and let it come nearly to boiling-point. sugar to taste. CUSTARD (ALLINSON). stirring frequently. Mix 1 dessertspoonful of flour with the contents of a packet of Allinson custard powder. so as to extract the flavour from the vanilla. split a piece of the pod 3 or 4 inches long. or in a glass dish. 1 pint of milk or cream. of lump sugar and 1 packet of Allinson custard powder. This is an excellent plan. serve either hot or cold. &c. ¼ lb. FRUMENTY. then pour GOOSEBERRY CUSTARD. Should the custard be required very thick. it should be well stirred before using. and the custard tastes just as rich as if more eggs were used. which should be placed in a saucepanful of boiling water. Keep stirring the custard with a wooden spoon. putting a double row round 75 . but do not allow to boil. Carefully stir the milk into the beaten eggs. 8 eggs should be used. stirring thoroughly. and continue stirring the custard until it is well thickened. for directly the water ceases to boil it cannot curdle the custard. adding only a little at a time. adding the cinnamon. In doing as here directed there is no risk of the custard curdling. 4 eggs. and let it soak in the milk for 1 hour before it is set over the fire. then fill the case with a custard made as follows. pour the custard into a jug. and then cooked from 3 to 5 hours. prick well with a fork and bake carefully. although it is hot enough to finish thickening it. Serve in custard glasses. and let all cook gently over a low fire. The wheat should be fresh and soaked for 24 hours. 1 quart of milk. ½ pint of ready boiled wheat (boiled in water). stir occasionally until quite cold. and when quite boiling pour quickly into the basin. sugar and vanilla to taste.. or the custard can be used with Christmas or plum pudding instead of sauce. or put in a glass dish and serve with stewed or tinned fruits. Remove the vanilla pod and pour the custard into glasses. When the custard is done place the jug in which it was made in a bowl of cold water. which is alcoholic. then pour into the pastry case. Make some good puff paste and line a piedish with it. custard powder. thin paste with about 2 tablespoonfuls of the milk. out of a pint of milk take 8 tablespoonfuls and mix well with the flour. taking great care not to curdle them. stir quickly for a minute. a stick of cinnamon. Stir the frumenty over the fire. so as not to curdle the eggs. Serve hot or cold. into custard glasses and grate a little nutmeg on the top. When all is mixed. If the milk is nearly boiling when mixed with the eggs. the sugar and fruit. Line a pie-dish with puff paste.

and lastly the whites of the eggs whipped to a stiff froth. 2 oz. add it to the milk when boiling. 7 eggs. which should have been allowed to become cold before being mixed with the fruit. put into a lined saucepan with sugar to taste and half a small teacupful of water. Boil the macaroni in 1 pint of milk. There should be 1 quart of juice. 6 oz. ORANGE CUSTARD. strain the juice well through a piece of muslin or a fine hair-sieve. and 1 dessertspoonful of Allinson cornflour. 3 eggs. then set it aside to cool. of castor sugar stew 1 lb. add sugar and vanilla to taste. 76 .B. Beat up the eggs. Add enough water to the fruit juices to make 1-1/2 pints of liquid. and stir the custard over the fire until it thickens. and thicken the liquid with it when boiling. Arrange the macaroons in a glass dish. 1 dessertspoonful of Allinson cornflour. 4 oz. and then proceed with the custard as in the previous recipe. Serve in a glass dish with sponge fingers. of castor sugar. of butter melted and dropped in gradually whilst the mixture is beaten. vanilla to taste. when it boils thicken it with the cornflour. RASPBERRY CUSTARD. add the mashed gooseberries in small quantities. and when quite cold add 1 pint of custard made with Allinson custard powder. and very delicious. stir the custard over MACARONI CUSTARD. serve in the pie-dish.—Apple fool is made in exactly the same way as above. and serve with or without stewed fruit. make a custard of the rest of the milk and the other ingredients. (which should be an enamelled one) so as to cool the contents a little. return the juice to the saucepan. 6 oz. Top and tail 1 pint of gooseberries. of green gooseberries until the skins are tender. whip up the eggs. add the sugar and reheat the liquid. gradually stir into them the thickened liquid. Add ¼ lb. then put in the well-beaten yolks of 6 eggs. ½ pint of red currants. substituting sharp apples for the gooseberries. and carefully stir in the milk (which should have been allowed to go off the boil) without curdling it. mix 1 tablespoonful of Allinson cornflour to a smooth paste with cold milk. then rub them through a sieve. Mix the fruit. of macaroons. add them carefully after the fruit juice has somewhat cooled. 1 dessertspoonful of Allinson cornflour. gently stirring it all the time. 1-1/2 pints of raspberries. Serve cold. of Allinson macaroni. 1 quart of milk. pour it over them and sprinkle some ground almonds on the top. and add a little water it needed. let it boil for 5 minutes. meanwhile smooth the cornflour with a little cold water. beat all together for a minute to mix well. when the custard is cool pour it over the macaroni. 1 even dessertspoonful of Allinson cornflour. placing it in a jug into a saucepan of boiling water. This can be made from any kind of acid fruit. then turn it into a bowl and let it become cool. if necessary add a little more water. and when the custard is cool enough not to crack the dish. and is as good cold as hot. 6 eggs. stew gently until perfectly tender. of sugar. Beat up the eggs. MACAROON CUSTARD. when quite tender place it on a glass dish to cool. flavour it well with vanilla. With ½ lb. rub through a sieve. ½ lb. 6 eggs. Pour this into the lined pie-dish and bake 25 or 30 minutes. N. GOOSEBERRY FOOL. Set this over the fire with the sugar. of sugar. Scald 1 pint of milk. Set aside the saucepan.the edge. Boil the milk and stir into it the cornflour smoothed with a little of the milk. sugar and vanilla essence to taste. The juice of 6 oranges and of ½ a lemon. and let it cook from 5 to 10 minutes with 1 pint of water. This is a German sweet. 1 tablespoonful of sugar.

Serve cold in custard glasses. and just before serving (which must not be until the custard has become quite cold) garnish the top with a few fine strawberries.the fire until it thickens. You can make a fruit custard in this way. place them in a glass dish and scatter over 2 tablespoonfuls of pounded sugar. red currants. with strawberries. as the eggs would curdle. of fresh strawberries. Remove the stalks from 1 lb. or in a glass dish poured over macaroons or sponge cakes. STRAWBERRY CUSTARD. set aside to cool. or any juicy summer fruit. but do not allow it to boil. and while still hot pour carefully over the fruit. prepare 1 pint of custard with Allinson custard powder according to recipe given above. cherries. 77 .

sift the sugar and cinnamon over the apples. of 78 . finishing with slices of bread and butter. cover the apples with it. and cut up the apples. each of Allinson fine wheatmeal and white flour. until the apples have become a pulp. APPLE CHARLOTTE. a little cold water. slip the cake off the tin. mix all well and allow the mixture to cool. and serve on buttered toast. sprinkle with sugar and cinnamon. for the home-dried apples are superior in flavour to any bought apple-rings or pippins. and slice the apples. and if the oven is only just warm. when cold sift castor sugar over it. when it boils turn in the apples and fry them until cooked. and as much cold water as is required to make a smooth paste. and add sugar. core. and bake the cake until brown in a moderately hot oven. 2 oz. of butter. ground cinnamon and sugar to taste. but one is well repaid for it. The apples come down on some days by the bushel. core. Pare. Pare. of butter. core. the apples must be dried indoors only. they should be taken indoors and spread on tins (but with paper underneath). In the evening (before the dew falls). of currants and sultanas mixed. 4-1/2 oz. Pare. The good parts cut into thin pieces. of apples. of good cooking apples. then place on it a layer of apple mixture. and serve. When the apples are quite APPLE CAKE 6 oz. and dried. It gives a little trouble. and stew them with a teacupful of water and the cinnamon. leaving 1 inch of edge uncovered. An excellent way to keep them for winter use is to dry them. and extra care must then be taken that they are neither scorched nor cooked on the stove. both in the sun and on the stove. chopped almonds. 2 oz. and will probably be quite dry in the course of the day. the almonds. of apples. roll out thinly the rest of the paste. the juice of ½ a lemon. 1-1/2 lbs. cut into pieces. of castor sugar. arrange them in close rows on the paste point down. heat the butter in a frying-pan. and cut the apples into thin divisions. puddings. 1 heaped-up teaspoonful of cinnamon. bake for ¾ hour in a moderate oven. repeat the layers. turn up the edges of the bottom crust over the edges of the top crust. sugar to taste. roll out the greater part of it ¼ inch thick. 4 oz. washed. remove the cinnamon. or jelly. Next day they may again be spread in the sun. cut away the cores and all the worm-eaten parts—for nearly the whole of the windfalls are more or less worm-eaten. and Allinson bread and butter cut very thinly. Peel your apples. placed in the oven well spread out. butter a pie-dish and line it with thin slices of bread and butter. APPLES (DRYING). and 3 oz. spread them on large sheets of paper in the sun. and it is impossible to use them all up for apple pie. Those who have apple-trees are often at a loss to know what to do with the windfalls. and line a flat buttered tin with it. beat up the egg and add it. 2 lbs. previously picked. Rub the butter into the meal and flour. of course they require frequent turning about. 1 lb. make 2 incisions in the crust.APPLE COOKERY APPLES (BUTTERED). and the currants and sultanas. on the cool kitchen stove. lemon juice. Should the weather be rainy. 1 egg. 1 stick of cinnamon about 3 inches long. Whilst cooking is going on they will dry nicely on sheets of paper on the plate-rack.

79 . and wrap each apple in it. 6 oz. and sugar to taste. 2 oz. roll the paste out. 1 teaspoonful of ground cinnamon. and fill the hole where the core was with it. and the eggs well beaten. ½ pint of milk. gradually mix in the milk. adding sugar to taste. and keep them hot in the oven until all are done. and fry the pancakes in the usual way. which should be boiling. core. of sugar—a little more should the apples be very sour. 6 oz. drain them on blotting paper. Serve with cream or sweet white sauce. of apples. and cut them in thin slices. of butter or vege-butter. APPLE PUDDING. then pour them into a jelly bag and let drain well. core. serve cold with sponge-cake fingers. I have dried several bushels of apples in this way every year. and 2-1/2 oz. ½ lb. a little lemon juice if liked. and cut them into rounds ¼ inch thick. 2 lbs. 3 good juicy cooking apples. make a paste of the meal. Boil the liquid. Pare. roll it out. when sufficiently cooked. 6 cloves tied in muslin. and press the edges together round the sides. 1 pint of water to each 1 lb. ½ lb. add sugar and cinnamon to taste. APPLE JELLY. tie a cloth over the basin and boil the pudding for 2-1/2 to 3 hours in a saucepan with boiling water. of loaf sugar to each pint of juice. make a batter with the milk. of butter. dip the apple slices into the batter and fry the fritters until golden brown. until the jelly sets when cold if a drop is tried on a plate. meal. then the cream. and 1 oz. and the juice of 1 lemon to each quart of liquid. stone the dates. make a paste for a short crust. of apples. Pare and core the apples. fill them into brown paper bags and hang them up in an airy. Bake the dumplings about 30 or 40 minutes in the oven. butter and a little cold water. put in the apples. and boil them in the water until tender. mix them with the batter. skimming carefully. ¾ pint of milk. take 1 lb. ¾ pint of milk. make a batter of the milk. of Allinson fine wheatmeal. sugar to taste. of dates.” peel 2 apples. cover the apples with the rest of the paste. and sprinkle over them the cinnamon and 4 oz. vege-butter. line a pudding basin with the greater part of it. APPLE PUDDING (Nottingham). Have a frying-pan ready on the fire with boiling oil. and most acceptable when fresh fruit is scarce. of Allinson fine wheatmeal. Wash and cut up the apples. 3 eggs.dry. APPLE FOOL. pour it over the apples. dry place. 3 eggs. Make the batter as directed in the recipe for “Apple Fritters. of sugar. APPLE DUMPLINGS. mix the sugar and cinnamon. or boil them the same time in plenty of water. Core the apples. or butter. and cut up the apples. Fill the holes with a mixture of sugar and cinnamon. It may take from 2 hours to 3 hours in boiling. remove the cloves. which is when the outside is not moist at all. Core as many apples as may be required. 1 heaped up teaspoonful of ground cinnamon. and rub the fruit through a sieve. and bake the pudding for 2 hours in a moderate oven. Pare. The apples will be found delicious in flavour when stewed. and gently stew the fruit with a teacupful of water and the cloves until quite tender. and a little sugar. ¼ pint of cream. 6 baking apples. eggs. of Allinson wholemeal. of apples. put the apples into a buttered pie-dish. APPLE FRITTERS. placing the dumplings in the water when it boils fast. and meal. APPLE PANCAKES. 1-1/2 lbs. and cut up the apples. melt the butter and mix it into the batter.

and lay them over the apples in diamond shape. of currants and sultanas mixed. sultanas. turn the mixture into a buttered mould. butter. whip up the eggs and mix them well with the other ingredients. core. only just enough to keep from burning. Peel. Serve with white sauce or custard. and 4-1/2 oz. sugar. roll it out and line a round. cinnamon. of chopped almonds. currants. to which the cinnamon is added. 4 oz. and steam the pudding for 3 hours. and sugar. mark it nicely with a fork or spoon. the grated rind and juice of 1 lemon. and turn out when cold. of sultanas. or until quite tender. if the apples are not sour. and the butter. tie with a cloth. cook them in a few spoonfuls of water to prevent them burning. adding sugar and lemon juice. sugar to taste. 5 oz. Pare. Rubbing the sauce through a sieve ensures the sauce being free from pieces should the apple not pulp evenly. when nearly done add the currants. when they are quite soft rub them through a sieve and mix them with the cooking sago. let all simmer together until the apples have become a pulp. 1 cupful of currants and sultanas. 5 eggs well beaten. ½ lb. and sultanas (washed and picked). APPLE SAUCE. and chop small the apples. pared. cored. meanwhile have the apples ready. and brush the paste over with white of eggs. Wash the sago and cook it in 1-1/2 pints of water. the juice of a lemon. the sultanas. flat dish with it. cook them in very little water. let all cook gently for a few minutes or until the sago is quite soft. sugar to taste. make a paste of the meal. sugar to taste. 1 teaspoonful of ground cinnamon or the rind of ½ lemon (which latter should be removed after cooking with the apples). each 1 inch from the other. stew them in very little water. make a kind of trellis arrangement of the pastry. of butter. and sweeten the sauce to taste. and sugar. Boil the rice in 3 pints of water with the lemon rind. and cut up. pared. butter. core. let the fruit cool. and cut in pieces the apples. cored. 2 lbs. Pare. and sugar to taste. turn the apple mixture on the paste. put the mixture into a wetted mould. lemon juice. of apples. of good cooking apples. and cut up the apples. ½ lb. of apples. and sliced. of apples.APPLE SAGO. 2 oz. mix them with the breadcrumbs. and 2 oz. 1-1/2 lbs. a teaspoonful of ground cinnamon. the rind of ½ lemon (or a piece of stick cinnamon if preferred). the juice of a lemon. sugar to taste. the lemon juice and rind. or Allinson fine wheatmeal. and a little water. just enough to keep the apples from burning. and. If enough paste is left. 1 lb. of butter. APPLE TART (OPEN). 12 oz. core. if too dry add a little more water. of rice. then add the apples. let all simmer gently for ½ hour. each of apples and breadcrumbs. previously melted. when quite soft rub the apple through a sieve. APPLES (RICE) 2 lbs. of butter. of sago. cut the rest of the paste into strips 3/8 of an inch wide. EVE PUDDING. 1 oz. so as to 80 . remove the lemon rind before serving. and bake the tart for ¾ hour. almonds. lay a thin strip right round the dish to finish off the edge. and ½ lb.

composition. A perfect food must contain carbonaceous. and thus the proportion of nitrogen is slightly increased. and an inner kernel of almost pure starch. and many of the other things we eat are garnishings. for separating the particles of food so that the various gastric and intestinal juices may penetrate and dissolve out all the nutriment. One food that is now receiving a good deal of attention is bread.BREAD & CAKES THE ADVANTAGES OF WHOLEMEAL BREAD. and mineral matter in definite quantities. a layer of nitrogenous matter directly under this. Nowadays we use a grain food as the standard. Wholemeal bread comes nearer the standard of a perfect food than does the wheaten grain. and the peasantry of many countries live on very little else. and more cheerful than those who do not. there must be from four to six parts of carbonaceous or heat and force-forming matter to one of nitrogen. passes in bulk through the bowels. and for carrying off the excess of the biliary and other intestinal secretions with the fæces. stronger. or which supplies to the body those elements that it requires. the bran. and of all grains wheat is the one which is nearest perfection. but this is untrue if the loaf is a proper one. The grain should be first cleaned and brushed. it must follow that wholemeal bread must be best for our daily use. It is said we cannot live on bread alone. People are now concerning themselves about the foods they eat. for as a nation we eat daily a pound of it per head. also a certain bulk of innutritious matter for exciting secretion. and this is as it ought to be. all other things being equal. how shall we prepare the grain so as to make the best bread from it? This is done by grinding the grain as finely as possible with stones. That such is the case. and from two to four per cent. We consume more of this article of food than of any other. The next question is. and passed over a magnet 81 . and we ought to be sure that this is of the best kind. and suitability. A grain of wheat consists of an outer hard covering or skin. at one time our prisoners were fed on it alone. as in fermentation some of the starch is destroyed. for bread is the staff of life. Besides taking part in this composition. and inquiring into their properties. Not many years ago books treating of food and nutrition always gave milk as the standard food. being in a great measure insoluble. If wheat is such a perfect food. those who eat it are healthier. of mineral matter. The average composition of wheat is this:— Nitrogen Carbon Mineral Matter Water 12 72 4 12 100 From this analysis we observe that the nitrogenous matter is to the carbonaceous in the proportion of one-sixth. and then using the resulting flour for breadmaking. and in best proportions. nitrogenous. assisting daily laxation—a most important consideration. which is the composition of a perfect food. evidence on every side shows. and so it is for calves and babies.

butter. ½ lb. a little salt. sprinkle currants round. The girdle is to be swept clean after each bannock. roll it as thin as a wafer. divide into 24 pieces. make bay of meal. stirring it constantly to prevent lumps till the mixture is quite thick and almost unstirrable. 4 oz. candied peel. put into patty pans. 2 oz. sugar. sugar. brush the tops over with egg. sugar. and then finely ground. take a portion off. stir the sugar and salt with the ferment till dissolved. 1 lb. Melt down vegebutter to oil. BUNS (1). currants. then mix in the melted butter and make up into a dough with the meal and currants. Mix the flour. Allinson’s wholemeal. 1 oz. stirring well together till it is all moistened. pour this on the flour. and affect the human system for harm.to cleanse it from any bits of steel or iron it may have acquired from the various processes it goes through. soda. when done on one side. ½ pint water. beat the dough well for 10 minutes. candied peel (cut in thin strips). 1 lb. butter. 1 oz. BUNS (PLAIN). make into buns. BUTTER BISCUITS. and from this bread should be made. yeast. ¼ pint milk. ¼ lb. When cool enough to knead. nothing must be taken from it. the butter and eggs well together. flour. BUNS (2). shape buns. ¼ lb. 82 . then add the eggs well beaten. must never be used for raising bread. and bake it on a hot girdle. vege-butter. 6 oz. 5 oz. and bake from 10 to 15 minutes. When ground. as these substances are injurious. Warm water and milk to 105 degrees. or soda and hydrochloric acid. beat it with a wooden spoon. set to rise by the fire for 10 minutes. ½ lb. currants. pinch of salt. or vege-butter. 1 teacupful of milk. ½ lb. it is always advisable to kiln-dry it first. Warm the butter without oiling it. Turn the mass out on a mealbesprinkled board and leave to cool. If brewer’s yeast is used it must be first well washed. 4 eggs. mix it smoothly with the yeast. nor must anything be added to the flour. Then have ready 1 ¾ lbs. warm the butter and milk slightly. Allinson’s wholemeal. A small quantity of salt may be used. mix with the milk. Keep in warm place for 45 minutes. and tartaric acid. and mix the ingredients well together. otherwise it adds an injurious agent to the bread. make the milk lukewarm. Baking powder. turn and cook on the other. 15 drops essence of lemon. stir the flour in gradually with the sugar. then knock gas out of dough and leave ½ hour more. and bake in a moderate oven for 2 hours. butter. French yeast. ¼ lb. currants. set it to rise by the fire for ½ hour. 1 lb. sugar. place on warm greased tin. sugar. The only ferment that should be used is yeast. ¼ lb. 1 egg (not necessary). BUN LOAF. 1 oz. currants. Mix the flour. brown sugar. leave well covered up in a warm place for 45 minutes. Allinson wholemeal flour. ½ pint milk. but not much. raisins. Eat hot or cold with butter. raisins. 2 eggs. dissolve sugar and yeast in it and stir in the meal. flour. salt. ¼ lb. or other chemical agents. ½ teacupful of milk. or ammonia and hydrochloric acid. prove 15 minutes and bake in moderately warm oven for 20 minutes. Put ½ pint of milk into a saucepan allow it to boil. or vege-butter. work it quite stiff with dry meal. of this the French variety is best. BARLEY BANNOCKS. and bake in a brisk oven for from 20 to 30 minutes. To ensure fine grinding. beat up with it the egg and lemon and stir to the flour. 1 egg. otherwise it gives a bitter flavour to the loaf. when thoroughly mixed. then sprinkle in barley meal. sugar. pour into a buttered tin. and currants in a basin. 6 oz. ¼ lb.

add a ¼ lb. CHOCOLATE CAKE (1). Allinson wholemeal flour. and cinnamon as flavouring. COCOANUT BISCUITS. and bake for from 15 to 20 minutes in a quick oven. of butter. and bake on a shallow tin or plate in a quick oven. then the cocoanut. 3 eggs. 12 oz. Mix the meal well with the salt. Beat the whites of the eggs to a stiff froth. and milk. ½ pint milk. wholemeal flour. thick. 5 eggs.” adding the fruit. Whip the white of the eggs to a stiff froth. 3 dessertspoonfuls of sugar. 2 oz. ½ lb. Dissolve the butter in the milk. cocoa. as in recipe for “Macaroons. roll the paste out ¼ in. of ground sweet almonds. of butter. of castor sugar. 1 dessertspoonful of vanilla essence. Proceed as in recipe for “Madeira Cake. mix it well. the white of 4 eggs. 2 whites of eggs beaten to a stiff froth. of sugar. CHOCOLATE BISCUITS. 1-1/2 oz. Beat the butter to a cream. 83 . which should be warmed. CINNAMON MADEIRA CAKE. pour in the mixture. CHOCOLATE MACAROONS. 2 oz. 2 oz. ¼ lb. candied lemon peel. of white sugar. 2 lbs. BUTTERMILK CAKE. Mix all together. of castor sugar. of cocoa. a little milk. beat well together. of desiccated cocoanut. and bake in a slow oven for 3 ½ hours. 2 lbs. BUTTERMILK CAKES. and cut. 2 oz. and a little milk. smooth paste. cut out with a biscuit cutter. and bake on tins in a quick oven for 10 minutes. and proceed as in the previous recipe. sugar. Mix together ½ lb. stamp it into biscuits. of powdered chocolate. prick them out with a fork. 1 oz. and bake them in a moderate oven a pale brown. of currants and sultanas mixed (washed and picked) 5 eggs. into diamond-shaped pieces or triangles. Place little lumps of the mixture on the rice wafer paper. fruit. Mix the ingredients. 2 lbs. 2 breakfastcupfuls of wheatmeal. currants. ½ lb. ½ lb. Bake 16 minutes in a moderate oven. ½ lb. roll it out. of butter. Add to the butter mixture. add the sugar. adding a little milk to moisten the paste. cut into cakes. 2 lbs. butter a cake tin. when cold. ½ lb. Prick the biscuits. then the meal. of butter to a cream.½ lb. roll it out very thin. Work 4 oz. of fine wheatmeal. fine wholemeal flour. 2 teacupfuls of grated cocoanut. a heaped tablespoonful of COCOANUT ROCK CAKES. CHOCOLATE CAKE (2). mix thoroughly. add the sugar. ¼ lb. ½ lb. of fine wheatmeal. add the buttermilk and pour on the flour. 1 dessertspoonful of ground cinnamon. The cake can be iced when done. Proceed as in recipe of “Madeira Cake. of castor sugar. the whites of 3 eggs. ¼ lb. 1 pint buttermilk. then stir in the meal and make into a stiff. vanilla. ½ lb. butter. of Allinson cocoa. 3 tablespoonfuls of orange water. of castor sugar. 1 pint buttermilk. and almond meal. ½ lb. 1 dessertspoonful of vanilla essence. add the sugar. and drop in biscuits on white or wafer paper.” and bake in a fairly hot oven. butter. COCOANUT DROPS.” adding the cocoa and flavouring with vanilla. 1 teaspoonful salt. of Allinson fine wheatmeal. ½ lb. cocoa.

mix with the yolks. add the sugar. CORNFLOUR CAKE. and the well-beaten eggs. 2 oz. 1 gill of cold milk. and whisk all together for 25 minutes. forming the dough nuts. very light and digestible. meal. ½ gill milk. then pinch off pieces and roll out each cracker by itself. a 84 . and bake in a quick oven. of oatmeal. cut out round pieces. place a little jam or marmalade in the middle. DOUGHNUTS. 1 egg. 1 lb. and having sprinkled this too with meal. 9 oz. turn the mixture into it. 3 oz. of butter or vege-butter. 2 heaped teaspoonfuls of ground ginger. GINGER SPONGE CAKE (a nice Cake for Children who do not like Gingerbread). castor sugar. Let it rise 1-1/2 hours in front of the stove. and wet up with cold water. of sugar take 2 whites of eggs. cocoanut. 3 tablespoonfuls of sugar. ICING FOR CAKES. 3 eggs. To 8 oz. and mix this with the meal into a thick batter. 6 oz. 6 oz. well beaten. mix all the ingredients. of butter. Grease and heat a bread tin. 1-1/2 lbs.). Eat warm. and mix it well into the batter. and when they are a little brown on the underside. Rub thoroughly together with the hand. Make a dough of the butter. 1 breakfast cup of sugar. and beat in meal to make brittle and hard. of fine wholemeal flour. bake about 20 minutes in a quick oven. 1 cupful butter. 1 teaspoonful salt. sugar. 2 quarts Allinson wholemeal flour. mix all the dry ingredients together. Put into a well-greased tin. 3 breakfast cups of Allinson wholemeal flour. thick. This is very delicious bread. some jam and marmalade. scant ½ pint of milk and water. cut it in shapes. and milk. then the whites. of desiccated cocoanut. CRISP OATMEAL CAKES. Rub the butter into the meal. a little cold milk. When cold cut into finger lengths or squares. ¼ oz. Whisk the ingredients DYSPEPTICS’ BREAD. 6 oz. of butter or oil (1 tablespoonful of oil is 1 oz. cream the butter and sugar. &c. of cornflour. Roll the dough out to the thickness of a crown piece. and cook them in boiling oil or vege-butter until brown and thoroughly done. work it a little with the backs of your fingers. of Allinson wholemeal. Mix. 4 eggs. turn the dough on to it. shake meal plentifully on the board. 3 eggs. Dissolve the yeast in a little warm milk. When risen roll it out ½ in. yeast. adding the dissolved yeast and enough milk to make the dough sufficiently moist to handle. CRACKERS. and add only just enough milk to make the mixture keep together. butter. of wheatmeal. Beat the butter. ½ lb. and 1 tablespoonful of orangeor rosewater. whip up the white of the egg stiff. 1 saltspoonful of salt. Put small lumps on a floured baking tin. when this is done they are ready for use. and lastly the flour. Separate the yolk from the white of the egg. separate the yolks of eggs from the whites and beat separately for a ¼ of an hour. take them off and place them on a hanger in front of the fire in order to brown the upper side. Beat up the yolk with the milk and water. and bake the loaf for 1-1/2 hours in a hot oven. put the cakes on a hot stove. 1 teaspoonful of cinnamon. beat well. lastly the milk. add gradually to the butter. 6 oz. and eggs to a cream.1 lb. and bake for 1 hour in a moderately hot oven. 1 egg. if you wish them to resemble baker’s crackers. enough lukewarm milk to moisten the dough.. close up the dough. same of castor sugar.

Beat the butter to a cream. and mix all well. and bake 1 hour in a moderate oven. yolks and whites beaten separately. and when the cake is cold cover it with the mixture. Lay sheets of kitchen paper on tins. ¼ lb. LUNCH CAKE. and bake until brown on both sides. place a couple of pieces of sliced almond on each. and when baked cut into diamond squares. place a sheet of paper lightly over them. and lukewarm milk. which can be obtained from confectioners and large stores. of wheatmeal. 5 eggs. Rub the butter into the meal. and ½ lb. lay it on a tin. add the fruit. and pour the mixture into a greased cake tin. 2 oz. 2 oz. cut into triangular shapes. of sugar. Stir sufficient of the meal into any cold porridge that may be left over to form a dough just firm enough to roll out. and 2 well-beaten eggs. yolks. of butter into 1-1/4 lbs. LIGHT CAKE. If the macaroons brown too much. of mixed sultanas. the grated rind of a lemon. OATMEAL BANNOCKS. of castor sugar. ½ lb. of ground bitter almonds. Beat up the yolks of 4 eggs with a teacupful of milk. add the sugar. MADEIRA CAKE. ½ pint of milk. Bake for 1-1/2 to 2 hours. allowing room for the spreading of the macaroons. 1 oz. 3 eggs. Line a cake tin with buttered paper. a few sliced almonds. Put the mixture in a well-greased tin. flavouring to taste. and mix all the ingredients well together. add the other ingredients. of castor sugar. “wafer paper”). then the almond meal. Add 2 oz. 1 lb. and bake them in a quick oven until they are set and don’t feel wet to the touch. A good lunch cake may be made by rubbing 6 oz. add the beaten white of the eggs. as much milk as required to moisten ¼ lb. Well grease and sprinkle with flour some baking sheets. and bake them in a quick oven from 30 to 40 minutes. of castor sugar. of fine wheatmeal. and ½ lb. Use equal parts of medium oatmeal and Allinson fine wheatmeal. add the sugar. of castor sugar. whisk well. ½ lb. OATMEAL FINGER-ROLLS. and add a good ½ pint of milk and water to 1 pound of the mixed meal. Set the cake in the oven to harden. as it is also called. 1 lb. Butter and serve hot. ½ lb. Lastly. and work into the flour so as to make a stiff batter. of butter. of Allinson wholemeal flour. Roll out and cut the jumbles into any shape desired. then the eggs well beaten. ground almonds. MACAROON. Rub the butter into the breadcrumbs. make it into finger-rolls about 3 inches long. Knead into a dough.thoroughly. of butter. ½ lb. sugar. of mixed peel cut small. of butter. Bake in a gentle oven. but do not let it remain long enough to discolour. 6 oz. roll the mixture out thin. of sugar. ½ lb. of butter. Cold porridge. At the last add the whites beaten to a stiff froth. of ground sweet almonds. drop little lumps of the mixture on the wafers. Cream the butter. Whip the whites of the eggs to a stiff froth. roll the dough to the thickness of ½ an inch. ½ lb. the meal and the flavouring. Allinson fine wheatmeal. sifted fine. LEMON CAKES. over this sheets of rice wafers (or. of brown breadcrumbs. 85 . the whites of 4 eggs. and moisten with a little rosewater. and bake the cake in a moderate oven from 1 to 1-1/2 hours. of sultanas. JUMBLES. ½ lb. 1 lb. if the mixture seems very stiff add one or two teaspoonfuls of water. 2 lbs. of wheatmeal.

ROCK SEED CAKES. 6 eggs. of Allinson wholemeal flour. adding the sugar. QUEEN’S SPONGE CAKE. 3 oz. beat the whites of the eggs to a firm froth. ¼ lb. well beaten. add the egg well beaten. and 3 eggs. grate in the rind of 1 small orange. RICE CAKES (2). butter (or oil). Fill into greased cake tins and bake for 1-1/2 hours. in a moderately hot oven. work in also ½ oz. Beat the mixture from 20 minutes to ½ an hour. beat all together and bake the cake in a buttered mould. do not let it get hot. about ¾ of a cupful of milk. add the sugar and flour. and stir in with the juice of the orange and sufficient buttermilk to make a smooth. Beat the eggs a little. 4 oz. the same quantity of very fine wheatmeal (sift the latter through a sieve if not very fine). Simmer 1 lb. Dissolve the yeast in a cup of warm water. of sweet and bitter ground almonds mixed. The dough should be fairly firm and wet. ¼ lb. 85 degrees in summer. yeast. thick batter. Let the dough rise in front of the fire. pour into a tin mould. of ground carraway seeds. rind and juice of a lemon. then sift in gradually. Add a teaspoonful of salt. fruit. butter or ½ teacupful of oil. meal. mix it well with the rest. 1 lb. Let it cool sufficiently to handle. 4 oz. Half fill small greased tins with this mixture. RICE AND WHEAT BREAD. 2 eggs. 3 oz. sugar. the eggs well beaten. 1 oz. and bake the little cakes from 10 to 15 minutes. Knead well and set to rise before the fire 1-1/2 hours. then add the yeast and as much lukewarm milk as is required to moisten the cake. seeds. 4 eggs. ¼ lb. of wheatmeal. and the milk. ground bitter almonds. PLAIN CAKE. Rub the butter into the meal. with two spoonfuls of the meal. the sugar and cornflour. 2-1/2 lbs. 4 oz. of butter. POTATO FLOUR CAKES. ¼ oz. of ground rice. and 1 egg. of yeast dissolved in a very little lukewarm water or milk. 6 oz. then the sugar. Mix the almonds with the ground rice. and beat well. sugar and 1 teaspoonful cinnamon. meal. of sugar. 6 oz. and bake 15 minutes in a moderate oven. cornflour. Cream the butter. the lemon juice.ORANGE CAKES. the juice of ½ a lemon. 86 . potato flour. only half filling it. lemon or almond flavouring. Bake in a good hot oven. of butter. Separate the yolks of the eggs from the whites. of rice in 2 quarts of water until quite soft. sugar. Beat 1 egg. which is done by beating the butter round the sides of the pan with a wooden spoon until it is quite creamy. stir the yolks well. and mix all well together. sifted sugar. sugar. mix the meal. 3 oz. greased and warmed. ½ lb. 1 breakfastcupful sultanas. 4 oz. ½ lb. 6 oz. A ¼ lb. chopped sweet almonds. butter. and stand it on a cool place of the stove to rise. cinnamon and eggs. 4 oz. 1 lb. 1 oz. of castor sugar. some vanilla. place the mixture in one or more greased cake tins and bake at once in a quick oven. 2 oz. 10 eggs. stirring all the time. milk to moisten the cake. 1 dessertspoonful of ground bitter almonds. and mix it thoroughly with 4 lbs. make a batter of the yeast and water. ground rice. add sugar. wheatmeal. and bake in a moderate oven 1 hour. and bitter almonds. of wholemeal. add the lemon juice and rind. then drop small lumps of it on floured tins. and the eggs. as this will spoil the yeast. of potato flour. Meanwhile prepare the fruit and almonds. 100 degrees Fahrenheit in winter. of castor sugar. RICE CAKES (1).

4 eggs. SPONGE CAKE (1). 3 oz. the seed. fine wholemeal flour. SEED CAKE (2). Allinson wholemeal flour. ½ oz. lastly. castor sugar. add the milk and butter. 1 oz. ¼ oz. and bake about 15 minutes. add the whites of the eggs beaten to a froth. 6 oz. and dredge in the flour. and meal. and last the flour. of seed. and the whites of 5 beaten to a stiff froth. set these in a warm place for 1 hour to rise. and bake the cake or cakes from 1 to 1-1/2 hours. 87 . the cake is done. 1-1/2 gills of milk. SEED CAKE (1). ¾ lb. then stir in gradually the other ingredients. first the eggs well beaten. twice their weight in meal. of wholemeal. ¾ of lb. then the sugar. ground fine. currants. 2 lbs. Put into a quick oven. ¼ oz. and eggs. of ground carraway seeds. sugar. ½ lb. but do not make it very wet. 4 eggs. and a little milk. 1 oz. of meal. their weight in sugar. SLY CAKES. as flavouring. and bake the cakes for half an hour in a hot oven. their weight in sugar. Moisten the dough with sufficient warm milk not to make it stick to your pan. salt butter. of Allinson wholemeal flour. If a bright knitting needle passed through the cake comes out clean. fill into greased cake tins and bake the cakes 11/2 to 2 hours. add the eggs well beaten. Let the dough rise 1-1/2 hours in a warm place. the yolks of 10 eggs. 2 eggs. according to the size of the cakes and the heat of the oven. ½ lb. mix the flour and sugar. SEED CAKE (6). of butter. Put in a greased tin and bake 1 to 1-1/2 hours. The same as “Madeira Cake. seed. adding the whites of the eggs last.Place the mixture in lumps on floured tins. meal and butter. mix till quite smooth. add the egg slightly beaten. SEED CAKE (3). Cream the butter first. turn the mixture into them. SEED CAKE (5). and bake in a quick oven till a light brown. of butter. carraway seeds. SEED CAKE (4). put into well-greased tins. then add the yolks of eggs. 8 oz. a little lukewarm milk. 1 egg. of castor sugar. Rub the butter into the meal. 4 eggs. of carraway seeds. 2 oz. Stir this mixture gradually into the flour. add the sugar. castor sugar. and enough milk to moisten the mixture. ½ their weight in butter. dissolve the yeast in warm milk and add to it the other ingredients. 6 oz. 8 oz. Rub the butter to cream. press the others very gently on the top. rub the yeast smooth with ½ a teaspoonful of sugar. butter. 1 lb. Divide into two. add a little cold water it too dry. butter. Bake for ½ an hour. roll it very thin. and cut into rounds or square cakes. Cream the butter. line one or more tins with buttered paper. SALLY LUNN. so as to form a sandwich. of seed. 6 oz. of seed (crushed). ½ lb. Beat the butter and sugar to a cream. and bake at once in a fairly quick oven. Warm the milk and butter in a pan together. and 6 drops essence of lemon. mix all the ingredients well together. 1-1/2 lbs. the sugar. of sugar. Spread half of them very thickly with currants. fine wheatmeal. of yeast. seed.” adding ½ oz. 2 oz. 6 oz. and make it into a smooth paste with water. Roll out 3 times. ½ oz. ¼ an ounce of German yeast. and spread in the butter as for pastry.

Loaves the size of the twopenny loaves will want 1-1/2 hours in a hot oven. and keeps fresh for several days.4 eggs. a clean skewer or knife should be passed through a loaf. mix these to a thick paste. or where it is desirable to bake bread for several days. 2-1/2 pints of warm water (about 85° Faht. Mix the ingredients as directed in “Sponge Cake. of Allinson wholemeal. Then knead the dough well through. In a very hot oven the rolls will be well baked in ½ an hour. This should be done quickly. mix the meal and the milk and water into a dough. stirring all the time. any flavouring to taste. UNFERMENTED FINGERROLLS. ½ oz. of Allinson wholemeal. and roll up. Proceed the same as in “Sponge Cake Roly-Poly. The time will depend on the heat of the oven. This will be found useful where a large family has to be provided for. SPONGE CAKE (2). 1-1/2 hours in front of the fire. When it is desired to have a soft crust. or until baked through. the weight of 2 in fine wheatmeal. of yeast. and cover with the other cake. a good ½ pint of milk and water mixed. dissolve the yeast in the water. Allow it to stand. This is as sweet and pure a bread as the finger-rolls. Place them on a floured bakingtin. any flavouring to taste. sift in the sugar. put the meal into a pan. Turn the cake out of the tin on to the paper. make a hole in the centre of the meal. Beat up the eggs. or fill it into greased tins. flat tins. turning the pan sometimes. as it has to be mixed fairly moist. VICTORIA SANDWICH. and the weight of 4 in castor sugar. SPONGE CAKE ROLY-POLY. Bake in a moderate oven for about an hour. The oven should be fairly hot. if it sticks it not sufficiently baked. These are bread in the simplest and purest form. and bake the mixture in a well-greased cake tin in a moderate oven from 1 to 11/2 hours. sift in the sugar and meal. and pour the mixture into one or two greased cake tins. some raspberry and currant jam. square.). 7 lbs. and put the mixture into some small greased bread tins. the loaves may be baked under tins in the oven. Have a sheet of white kitchen paper on the kitchen table. for if the cake is allowed to cool it will not roll. knead it a few minutes. covered with a cloth. spread the cake with jam. pour in the water with the yeast and salt. 4 eggs. 3 eggs. Make the dough into round loaves. then the flour. spread jam on one. until a knitting needle comes out clean. Beat the eggs. of 8 in castor sugar. so that the dough may get warm evenly. add the flavouring. pour the mixture into it. 1 teaspoonful salt. WHOLEMEAL BREAD (FERMENTED). of Allinson wholemeal. rolling the finger-rolls about 3 inches long with the flat hand. flat baking tin with buttered paper. and bake them in a sharp oven from ½ an hour to 1 hour. and liked by most. the weight of 3 in fine wheatmeal. only filling them half full. and bake it for 1-1/2 hours.” line a large. 1-1/2 pints of milk and water. UNFERMENTED BREAD. add the salt. To know whether the bread is done. 2 lbs. and if necessary add a little more warm water.” but bake the mixture in 2 round. on which sprinkle some white sugar. and bake it in a fairly hot oven from 7 to 12 minutes. 1 lb. It it comes out clean the bread is done. then make the dough into fingerrolls on a floured pastry-board. and mix the whole into a dough. 88 .

place little lumps of the paste on them. 3 eggs. and being very rich. goes further. sugar. of sugar. ¼ lb. It can be obtained from some of the larger stores. 4 oz. and the eggs well beaten. 1 breakfastcupful of currants and sultanas mixed. and very little milk (about ¾ of a teacup). chopped fine. 1 lb. 1 dozen ground bitter almonds. 3 eggs. and bake the cake or cakes from 1 to 1-1/2 hours (according to the size) in a hot oven. of wholemeal. and baking for ¾ of an hour. wellwashed and picked over. of German yeast. If the cake browns too soon. It is much cheaper than butter. All bread should be left for a day or two to set before it is eaten. almonds and sugar. 3 oz. of meal.WHOLEMEAL CAKE. otherwise it is apt to lie heavy on the stomach and cause a feeling of weight and uncomfortableness. and mix the whole to a stiff paste. and some warm milk. pouring this into greased and hot gem pans. of sugar. beat up the eggs with the milk. turning the pan round occasionally that the dough may be equally warm. Mix Allinson wholemeal flour with cold water into a batter. WHOLEMEAL ROCK CAKES. Flour 1 or 2 flat tins. Cover the pan in which you mix the cake with a cloth. 1 teaspoonful of cinnamon. 1 teaspoonful of cinnamon. Rub the butter into the meal. or the grated rind of half a lemon. Vegebutter. 1 lb. Then fill the dough into one or several well-greased tins. cinnamon. of butter or vegebutter. 3 oz. and allow the dough to rise 1-1/2 hours. almonds. of blanched almonds. adding as much more milk as is required to make the dough sufficiently moist for the spoon to beat all together. made from the oil which is extracted from cocoanuts and clarified. Rub the butter into the meal. and make all into a moist dough. as in that case the cakes would run. cover it over with a sheet of paper. add the fruit. a cupful of currants and sultanas mixed. Vege-butter is a vegetable butter. cinnamon. and bake the cakes in a quick oven 25 to 35 minutes. and 89 . Dissolve the yeast in a cupful of warm milk (not hot milk) add it to the other ingredients. of chopped sweet almonds. place it in front of the fire. add the fruit. ¼ oz. also from several depôts of food specialities. Particular care must be taken that the paste should not be too moist. 3 oz. WHOLEMEAL GEMS. ¼ lb.

Boil the cauliflower until half cooked. Boil the milk. MISCELLANEOUS A DISH OF SNOW. fry pancakes of the mixture. butter. 4 eggs. of medium oatmeal. Sift sugar over the pancakes and serve them very COMPÔTE OF ORANGES AND APPLES. Rub the butter into the flour. of butter. ½ lb. the whites of 3 eggs. 6 oz. CAULIFLOWER AU GRATIN. adding the seasoning. MACARONI PANCAKES. Make a batter of the eggs. and the macaroni. 1 pint of milk. using a small piece of butter not bigger than a walnut for each pancake. the grated rind of a lemon. some sifted sugar. 1 pint of thick apple sauce. Arrange the fruit into 90 . of butter or vege-butter. Thicken with the wholemeal smoothed in a little cold milk or water. Stir in the cheese and pour the sauce over the cauliflower. a little nutmeg. ½ lb. Pour over the whole the syrup. 1 cupful of cold water. of cheese. of dried Allinson breadcrumbs. 1 oz.alternate circles in a glass dish. eggs. turned back into the frying-pan. 4 oz. cut it into pieces. of Allinson fine wheatmeal. and ½ a saltspoonful of the nutmeg. 2 oz. and place them in a pie-dish. 3 oz. or until the cauliflower is soft. and powdered cinnamon. and ground rice. GROUND RICE PANCAKES. A fair-sized cauliflower. sprinkle with a little more sugar. ½ pint of milk. 6 oranges. and milk. moisten the edges and press them together. cut them across in thin slices. meal. syrup as in “Orange Syrup. of Allinson fine wheatmeal. fold up. and fried brown on the other side. and serve them very hot. and place them over the breadcrumbs. 3 eggs. of macaroni. of ground rice. sprinkling the ground almonds between the layers. 1-1/2 oz. ½ oz. 11/2 oz. and fill them with mincemeat. sugar to taste. and serve. CRUST FOR MINCE PIES.” Peel the oranges and the apples. butter or oil for frying. add the lemon rind. beaten to a stiff froth. drain it and cut it into pieces 1 inch long. add the water. Roll the paste out thin on a floured board. they will be done in 15 to 20 minutes. sprinkle them with sugar and cinnamon. and pepper and salt to taste. place a dessertspoonful of jam on each. When the pancakes are golden brown on one side. of the butter. jam. Serve when cold. and mix all into a paste with a knife. Bake for 20 minutes to ½ an hour. 1 heapedup tablespoonful of Allinson wholemeal flour. 1 pint of milk. Shake the breadcrumbs over the top. 3 oz. of ground sweet almonds. keep hot until all the pancakes are fried. coring the apples and removing the pips from the oranges. Throw the macaroni into boiling water and boil until quite soft. and bake the mince pies in a quick oven. Fry thin pancakes of the mixture. cut pieces out with a tumbler or biscuit cutter. Make a batter of the milk. and 1 whole lemon. sweetened and flavoured to taste (orange or rosewater is preferable). they should be slipped on a plate. cover with paste. Mix both together. 8 fine sweet apples. cut the rest of the butter in bits. sugar. Line with them small patty pans.

and drop spoonfuls of the froth into the boiling milk. then mince all up together. and quarter the apples. 3 oz. add the almonds cut up fine. and fry them a nice brown. ORANGES IN SYRUP. Boil the milk with sugar and a piece of vanilla or with 1 dessertspoonful of vanilla essence. then beat the jam up with it and serve at once in custard glasses. Peel 6 oranges. and serve. of fresh butter. of rice. of citron peel. the juice of 4 lemons. oz. Wash and pick the currants. and serve. and add to the water 6 91 . core. then strain it and pour over the fruit. The rind of 3 oranges. and place them in a glass dish. RICE FRITTERS. oil the butter and mix well with the fruit. Only a few minutes cooking will be needed. When it is quite cold. without breaking the skins. 1 oz. 4 ozs. each of raisins. of moist sugar. 1 lb. of blanched almonds. 3 tablespoonfuls of raspberry jam. and pour it into the glass dish. 4 oz. ½ lb. Melt the butter. ½ lb. when the rice is done. and ½ lb. cover tightly. butter. Beat up the yolks of the eggs. Boil it until it is a thick syrup. ½ lb. 1 lb. then spread the mixture on a dish. sugar and vanilla to taste. 3 eggs. ½ pint of water. Allow to boil until the balls are well set. and meal. and currants. Turn the mincemeat into little jars. eggs (well beaten). some butter or oil for frying. and add the chopped almonds. dip them in a batter. Let the rice swell in the milk with the butter and the sugar over a slow fire until it is tender—this will take about ½ of an hour. MINCEMEAT. of blanched and chopped almonds. of loaf sugar. peel. and 1 tablespoonful of cornflour. RASPBERRY FROTH. cover with paper. Make a batter of the milk. fill it into one or more jars. add the orange water. 3 eggs. Strew sifted sugar over them. Lift the balls out with a slice. strain off any milk there may be left. of butter. of apricot marmalade. boil it gently for 10 minutes. Chop the fruit up very finely. 6 oz. 1 lb. of currants. turning them over that both sides may get done. apples. and cut up the mixed peel. and 2 tablespoonfuls of orange water. MINCEMEAT (another). stir it well over the fire until the eggs are set. Mix in the apricot marmalade and the beaten eggs. This recipe can be varied by using various kinds of jam. The whites of 5 eggs. but not over the snowballs.hot with slices of lemon. then drop into it the oranges. wash and stone the raisins. SNOWBALLS. 1 lb. and fry the batter in thin pancakes. 4 eggs. Beat the whites of the eggs to a very stiff froth. and thicken the milk with it. and tie down tightly. 1 pint of milk. stir them carefully in the hot milk. and keep in a dry and cool place. carefully removing all the white pith. let the custard cool. of mixed peel. of apples. Strain. of stoned raisins. divided in sections. 6 oz. ½ lb. The oranges are nicest served cold. Boil the ingredients until the syrup is clear. of Allinson fine wheatmeal. ORANGE SYRUP. Whip the whites of the eggs to a very stiff froth with 1 spoonful of castor sugar. 1-1/2 pints of milk. of sugar. 6 oz. cut it in long strips. powder with castor sugar. of sugar. ORANGE FLOWER PUFF. Put the rinds of these into ½ pint of cold water. mix it thoroughly with the fruit. about ½ an inch thick. Smooth the cornflour with a little cold milk. 8 oz. ½ pint of milk.

1 teacupful of tapioca. some raspberry jam. open it. jam. Soak the sponge cakes in a little raisin wine. of Allinson cornflour. and pour the syrup round them.which should remain white. in the 92 . and let the syrup cook until it is thick. of macaroons. When cold turn it out and serve with cream and sugar. When the pears are cold lay them on a dish with the cores upwards. 4 oz. 1 pint of custard made with Allinson custard powder. ½ lb. TAPIOCA ICE. and add the sugar and pineapple syrup. made with Allinson custard powder. SPONGE MOULD. lay the macaroons in a glass dish and pour over enough raisin wine to soak them. ½ teacupful of sifted sugar. 12 small sponge cakes. 1 tinned pineapple. TIPSY CAKE. Boil the rest of the milk and thicken it with the cornflour as for blancmange. 2 pints of milk. flavour with the essence and sugar. and soak them with ½ pint of the milk boiling hot. and with a spoon scoop out the core. make the custard in the usual way. add some sugar and liquid cochineal to colour the fruit. Soak the tapioca over night in cold water. a little raisin wine and 1 pint of custard. let it cool and then pour over the cakes. Take out the pears carefully without breaking them. 8 oz. sugar to taste. and turn all out when cold. STEWED PEARS AND VANILLA CREAM. turn the mixture into a wet mould. decorate the top with candid cherries and almonds blanched and split. and turn the contents into an enamelled stewpan. spread a little jam on each layer and pour the custard round. Chop up the pineapple and mix it with the boiling hot tapioca. morning boil it in 1 quart of water until perfectly clear. sprinkle them with finely shredded blanched almonds or pistachios. Get 1 tin of pears. and let them stew a few minutes. 9 stale sponge cakes. pour the mixture over the sponge cakes. a few drops of almond essence. when quite cold garnish with pieces of bright coloured jelly. Halve the sponge cakes. arrange them on a deep glass dish in four layers. spread them with jam. and fill the space left with whipped cream flavoured with vanilla and sweetened. arrange them in a buttered mould. SWISS CREAMS.

2 oz. of Allinson wholemeal. are sufficient for a good meal. sprinkle in the sago. TOMATO SOUP. of butter. and to those meat eaters who wish to provide tasty meals for vegetarian friends. 3 hard-boiled eggs. it can be introduced into any vegetarian dinner. or a savoury with vegetables and sauce and a pudding. Peel the onions and chop up roughly. Rub the butter into the meal. Then drain the liquid through a sieve without rubbing anything through. and this is a source of anxiety. scald and skin the tomatoes. brown them with the butter in the saucepan in which the soup is made. or haricot beans. SHORT CRUST.A WEEK’S MENU I have written the following menus to help those who are beginning vegetarianism. pour the vegetables into a pie-dish. They usually eat the plainest foods. stew them in the butter and 1 pint of water until nearly tender. ½ lb. add the tomatoes (the fresh ones must be sliced) and 3 pints of water. I occasionally meet some who have been vegetarians a long time. add water to make gravy if necessary. I give them to make the menus more complete. of vermicelli and 2 bay leaves. MENU I. I have allowed three courses at the dinner. The recipes here written give a fair idea to start with. 1 teacupful of cold water. turnips. Prepare the vegetables. Let all cook together for ½ an hour. add 93 . but our dishes can be so varied that we can have a different menu daily for weeks without any repetition. that is. and pepper and salt to taste. When first starting. I only give seven menus. A substantial soup and a pudding. 1 oz. I have not included macaroni cheese in these menus. one for each day of the week. VEGETABLE PIE. 8 oz. This article will be of assistance to all those who are wishing to try a healthful and humane diet. because this dish is so generally known. Instead of always using butter beans. add the pepper and salt and the mixed herbs. Sago. carrots. we like to provide tempting dishes for them. lentils or split peas can be substituted. then allow the soup to cook until the vermicelli is soft. 1 tin of tomatoes or 2 lbs. of butter or vege-butter. of butter. cover with a crust made from Allinson wholemeal. or a little dried julienne may be used instead of the vermicelli. 1 tablespoonful of sago. and show them that appetising meals can be prepared without the carcases of animals. as directed in one of these menus. but they are really not necessary. 2 oz. of fresh ones. cut them in pieces not bigger than a walnut. of smaller ones. and bake until it is brown. each of tomatoes. When cooked. 1 large Spanish onion or ½ lb. tapioca. When the onion is browned. because they know of no tasty dishes. pepper and salt to taste. which will be in about 10 minutes. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables. most housewives do not know what to provide. In our own household we rarely have more than two courses. add the seasoning and the vermicelli. and often only one course. potatoes. 1 teaspoonful of mixed herbs. Return the liquid to the saucepan. 10 oz. but confess that they do not know how to provide a nice meal. When visitors come.

of golden syrup. 1 large Spanish onion. CARROT SOUP. a turnip. cover the vegetable with the crust. draw the saucepan to the side. of beans for each person. wash them and steep them over night in boiling water. 1 egg. Let the mixture gook gently for 5 minutes. for then it comes out more easily. and serve with sippets of Allinson wholemeal toast. 1 fair sized onion. 1 large head of celery or 2 small ones. 3 oz. Place a piece of buttered paper on the top of the batter. The sauce is made thus: 1 pint of milk. mixing the paste with a knife. 1 blade of mace. This dish should be eaten with potatoes and green vegetables. cut strips to line the rim of the pie-dish. The beans should be cooked in only enough water to keep them from burning. CLEAR CELERY SOUP. then last of all add the lemon juice. pepper and salt to taste. and eggs. add only just sufficient for absorption. the seasoning. Return it to the saucepan. and mix well. then pour the rest of the pudding mixture over the jam. then drain the liquid from the vegetables. and steam the pudding for 2 ½ hours in boiling water. which will be in about 2 hours. Pour half of the mixture into a pie-dish. Dip the basin with the pudding in it for 1 minute in cold water before turning it out. and let it brown lightly in the oven. add 4 pints of water. and 1 blade of mace. Scrape and wash the vegetables. 1 pint of milk.the water. Chop the onion and fry it brown in the butter (or vege-butter) in the saucepan in which the soup is to be made. 3 eggs. and the parsley. pepper and salt to taste. PARSLEY SAUCE. Boil the milk. 1 tablespoonful of Allinson wholemeal. sago. of vermicelli. just covering them. Boil the milk and thicken it with the meal. the juice of ½ a lemon. of ground rice. when it boils away. make a batter with the milk. or Italian paste. 6 oz. In the morning let them cook gently in the water they are steeped in. boil the soup up. of Allinson wholemeal. tie a cloth over the basin unless you have a basin with a fitting metal lid. 1 quart of milk. and pour this into the pudding basin on the syrup. 10 oz. When brown. of butter. stir frequently. Let all cook until the celery is quite soft. Roll it out. stir into it the ground rice previously smoothed with some of the cold milk. 1 small head of celery. and cut BUTTER BEANS WITH 94 . Allow 2 or 3 oz. a handful of finely chopped parsley. but do not stir the batter up with the syrup. Grease a pudding basin. until quite soft. the mace. decorate it. the celery washed and cut into pieces. let the soup cook until this is quite soft. and when it has ceased to boil add the egg well whipped. with the addition of a little butter. and pour the golden syrup into it. 2 oz. GOLDEN SYRUP PUDDING. 1-1/2 oz. and add 1 oz. therefore. meal. pepper and salt to taste. the pepper and salt. and bake the pie as directed. Do not allow any water to boil into the pudding. spread a layer of jam over it. which should first be smoothed with a little cold milk. 4 good-sized carrots. Pick the beans. of butter. and ½ lb. GROUND RICE PUDDING. MENU II. MENU III. and any kind of jam. of Allinson breadcrumbs.

and 1 oz. let it just boil up. of onions. 4 oz. 1-1/2 oz. 1-1/4 pints of milk. Some apples require much more water than others. and the dish will still be very savoury. salt to taste. ¾ lb. finishing with a layer of bread and butter. MENU IV. ½ lb. HOT-POT. according to the size of the tomatoes and the heat of the oven. dust them with pepper and salt. 1 heapedup teaspoonful of ground cinnamon. place them on the top of the potatoes. and cut up the apples and set them to cook with a teacupful of water. and the onions peeled and cut into thin slices. of chopped almonds. 2 lbs. 1 oz. fill the dish with hot water. 4 slices of Allinson bread toasted. Wash the rice. 3 oz. The potatoes should be peeled.them up small. and repeat the layers of bread and apples until the dish is full. When quite soft. Boil the soup up. set them over the fire with 3 pints of water. add a little more. of sliced fresh ones. Boil the rice till tender in 2-1/2 pints of water. of cooking apples. which should be as thick as cream. and finish with a layer of potatoes. Return the mixture to the saucepan. and then rub them through a sieve. Mix 1 pint of cold water with the curry powder. 1 95 . Pare. When they are soft add the fruit picked and washed. and cut into thin slices. sugar to taste. of butter. add the tomato juice and the cheese. with the butter and seasoning. of tomatoes and a little butter. bread. Cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed. 1 breakfastcupful of tomato juice. core. Allinson wholemeal bread. pour the liquid over the rice. and bake the hot-pot for 2 hours or more in a hot oven. Those who do not like tomatoes can leave them out. 2 oz. of grated cheese. and salt. CURRIED RICE AND TOMATOES. 2 lbs. 1 breakfastcupful of tinned tomatoes or ½ lb. washed. butter. a layer of apples over the buttered bread. and if too thick add water to the soup. and place little bits of butter on each tomato. pepper and salt to taste. APPLE CHARLOTTE. This will take about 20 minutes. Cut the butter into little bits. pepper and salt to taste. and serve. Bake from ¾ of an hour to 1 hour. and serve. line a buttered pie-dish with them. stir until the soup boils and the cheese is dissolved. Add a little more hot water if necessary while baking to make up for what is lost in the cooking. put the tomatoes round it. 2 oz. Cut very thin slices of bread and butter. of butter. of butter. Wash the tomatoes and place them in a flat tin with a few spoonfuls of water. and mace. dust a little pepper and salt between the layer. pepper. Bake them from 15 to 20 minutes. Place the rice in the centre of a hot flat dish. of potatoes. season with pepper and salt. 1 oz. the cinnamon. sugar to taste. the butter. of Patna rice. of rice. butter. 1 dessertspoonful of curry powder. If too much of the water has boiled away. and serve. Arrange the vegetables and tomatoes in layers. 1 teaspoonful of mixed herbs. and the almonds and sugar. put this over the fire with the rice. Rice cooked this way will have all the grains separate. RICE SOUP. put it over the fire in cold water. Let all boil together until the vegetables are quite tender. and salt. 1 teacupful of mixed currants and sultanas. Place CABINET PUDDING. For the tomatoes proceed as follows: 1 lb. and butter. of blanched and chopped almonds. then drain the water off. 8 eggs.

of butter. and cut into dice the artichokes. make a batter of them with the flour and milk. and boil the soup up again. Peel. of potatoes. boil it up and thicken it with the smoothed ingredients. 1 pint of milk. and pepper and salt to taste. potatoes. Wash the leeks well. Well butter a shallow tin. put a few bits of butter on the top. and cut the rest of the butter in bits. Return the mixture to the saucepan. 1 dessertspoonful of vanilla essence. and cocoa with some of the milk. 1 pint of milk. Add sugar to the rest of the milk. and tomato sauce. When the vegetables are quite tender. turn out when cold. lemon. and add both to the soaked toast. and the juice of 1 lemon. add the milk and boil the soup up again. melt the butter. MENU V. Serve with small dice of bread fried crisp in butter or vegebutter. 1-1/2 pints of milk. Thoroughly mix all the various ingredients together. Crush the toast in your hands. add the butter. and season it. each of artichokes and potatoes. 2 oz. LEEK SOUP. and see no grit remains. Serve 96 . Let all simmer for 10 minutes. and out up the mushrooms. and season with pepper and salt. Serve with green vegetables. Smooth the potato flour.teacupful of mixed currants and sultanas and any kind of flavouring—cinammon. Thoroughly beat the eggs. add the Lemon juice. and pepper and salt to taste. potatoes. add the vanilla. wash. Before serving. 1 oz. then out them in short pieces. 1 lb. Add water it the soup is too thick. then cook both vegetables with 2 pints of water. When they have cooked in the butter for 10 minutes add them to the other ingredients. 1 Spanish onion. and bake the pudding for 1 hour in a moderately hot oven. so as to be able to brush out the grit. ARTICHOKE SOUP. 2 oz. 8 eggs. 1 heaped-up tablespoonful of cocoa. of butter. rub them through a sieve. and onion. 1 pint of milk. of butter. and cut the leeks lengthways. milk. add the eggs well whipped. Return the liquid to the saucepan. or almond essence. 1 lb. and mix it well through. Cut off the coarse part of the green ends of the leeks. ½ lb. 4 eggs. of butter. pour in the batter. MENU VI. YORKSHIRE PUDDING. serve with sippets of toast or Allinson rusks. Peel. 1 quart of milk. of potato flour. When the vegetables are tender rub them through a sieve. 1 small onion chopped fine. and seasoning. wash. Butter a pie-dish and pour the pudding mixture into it. 1 oz. Pour the mixture into a greased pie-dish and bake the savoury for 1 hour. 1 lb. Whip the eggs up. 1 oz. pepper and salt to taste. pepper and salt to taste. 2 bunches of leeks. and cut up the potatoes. wheatmeal. and soak it in the milk. and sugar to taste. 4 slices Allinson bread toast. of mushrooms. of Allinson fine wheatmeal. vanilla. stir frequently. CHOCOLATE MOULD. and serve plain or with cold white sauce. Pour the mixture into a wetted mould. 3 oz. Cook them until tender in 1 quart of water with the butter and seasoning. MUSHROOM SAVOURY. and fry them and the onion in the butter. wash. Crush the toast with your hand and soak it in the milk. of Allinson fine wheatmeal. Scatter them over the batter and bake it ¾ of an hour. Peel.

and sauce. which it will be in about ¾ of an hour. and 4 oz. 4 oz. Add enough water to the fruit juices to make 1 quart of liquid. and dusting with pepper. of Allinson cornflour. Pour the custard back into the basin. peel and chop roughly the onion. Cook the vegetables in 8 pints of water until they are quite soft. This is a very dainty sweet dish. stir thoroughly. This should also be done when a bread and butter pudding is made. and carefully stir the hot milk into the beaten eggs. ½ lb. If this is done two or three times. Meanwhile put the castor sugar into a small enamelled saucepan and stir it over a quick fire until it is quite melted and brown. then turn out and serve. Heat the milk. and pour it into a tin mould or a cake tin. 3 eggs. whip up the eggs. 1 large Spanish onion. 97 . of sugar. (Analysis of the edible portion. 5 eggs. and boil the soup up again. 3 oz. Cut the bread into slices and butter them. arrange in layers in a piedish. 2 lbs. a heaped-up tablespoonful of finely chopped Parsley. and a little nutmeg. spreading some cheese between the layers. Nuts. of castor sugar for the caramel. flavour with vanilla and sugar to taste. Turn it into a wetted mould and allow to get cold.with vegetables. Add about 2 tablespoonfuls of hot water to the caramel. return the fluid mixture to the saucepan. of potatoes. of grated cheese. Peel. and then bake better. of butter. Keep stirring the mixture over a gentle fire until it has cooked 5 minutes. The juice of 7 oranges and of 1 lemon. and seasoning. Finish with a good sprinkling of cheese. saving the heart for table use. and bake it in a moderate oven. and repeat the pouring over the contents of the pie-dish. 6 oz. Let the caramel run all round the sides of the tin. and pour the mixture over the bread and cheese in the pie-dish. mix them with the milk. turn out. pepper and salt to taste. Mix the parsley in the soup just before serving. potatoes.) PROFESSOR ATWATER’S ANALYSIS. until the custard is set. 1 pint of milk. and a little more sugar to sweeten the custard. 1-1/2 pints of milk. standing in a larger tin of boiling water. prepare and cut in small pieces the celery. stir into it the mixture of egg and cornflour. BAKED CARAMEL CUSTARD. When the liquid in the saucepan is near the boil. and serve. MENU VII. POTATO SOUP. and pepper and salt to taste. a little nutmeg. and some butter. and Vegetables. butter. A WEEK’S MENU Nutritive Value and Chemical Composition of Various Fruits. Bake the savoury until brown. BREAD AND CHEESE SAVOURY. Grains. pour in the custard. 1 oz. the top slices of bread and butter get soaked. and cut in pieces the potatoes. wash. ½ a stick of celery or the outer stalks of a head of celery. put 1-1/2 pints of this over the fire with the sugar. ORANGE MOULD. salt. Rub them through a sieve. add more water. Whip up the eggs. add the milk. vanilla essence. 4 eggs. of Allinson bread. To use half each of Allinson breakfast oats and wheatmeal flour will be found very tasty. if too thick. With the rest smooth the cornflour and mix with it the eggs well beaten. 1 pint of milk. Let it get cold.

6 .3 1.1 2.5 1.8 .4 1.0 .0 .0 .6 365 FRUIT—DRIED.5 1.1 1.5 2.0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.4 1.3 1.5 1.8 .3 .3 2.4 Wimberries 180 140 .6 .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1. .8 2.6 .1 4.7 .3 .6 1.9 .7 lb.8 .0 1. FRUIT—FRESH.4 2. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.6 .6 4.4 1.8 2. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .

0 2620 3030 3075 3265 3165 10.6 2.9 1.2 3.1 1.6 15.0 1.8 2.5 1.7 6.3 15.4 1.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.6 1.1 1.1 3.0 .8 1.1 .1 .2 1.6 4.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.5 6.4 2.0 27.8 2.3 1.2 1.6 8.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.6 2.6 1.1 4.1 1.1 21.3 9.7 1.2 5.8 1.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .7 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.8 29.0 21.9 17.4 25.

2 10. or Wholemeal 1675 10.4 12.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.0 6.3 16.1 1645 9.0 --- 18.6 7.9 1695 1665 1600 1665 1660 1625 21. ETC.6 7.6 3105 “ Spaghetti “ Vermicelli Beans.7 8.8 100 .2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.0 22. Fruit “ Gingerbread “ Sponge 5.5 1640 1650 6.5 14.0 ----9. small White 1675 GRAIN FOODS.4 CAKES. Cake.1 10.8 6.1 1620 1655 465 1815 1675 1635 1650 Buckwheat Flour 1620 Corn Flour Corn Meal (granular) 1655 “ Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour “ Meal Wheat Flaked 1690 “ Flour.8 13.7 24.9 5.5 8.3 1760 1670 1795 13.Pine Kernels Pistachios Walnuts “ “ Black } 34.3 18.1 16.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.7 8.2 13.9 Californian} 27. Barley Meal “ Pearled 10.

Chocolate 12.7 10. average 1800 Water 11.0 9.3 6.5 9.9 2860 101 .9 1515 1275 1205 10. Currant “ Hot Cross Corn.7 1470 1300 1300 1180 VARIOUS.9 7.9 1160 9. Buns.2 9.7 7. All kinds.1 1215 9.0 Cocoa Candy Honey Molasses (cane) 1290 21.6 ----- 2320 1785 1520 2. Plain “ Vienna “ Water Rye 9. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.BISCUITS.0 9.4 1835 BREAD.7 8.

Barley water contains a great deal of nourishment. The first intoxicant drink made in this country was ale.0 14. In it we find casin and albumen for our muscles. In Nubia. of sugar. We find frequent mention of it in the Bible. BARLEY GRUEL. starch. take from the fire. and 7 per cent.5 per cent. and in old Latin and Greek books. Barley has been used as a food from time out of mind. mixed in equal parts. from which we get our English word “booze.0 There is 2. Hops were not used for beer or ale in those days. These Hordearii were like our pugilists. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. BARLEY FOR BABIES. and it was made from barley. Barley has been used from very ancient days for making an intoxicating drink. Barley contains about 7 per cent. add to this 1 pint of boiling milk and water. Barley is a good food. or “barley eaters. and cocoa. let cool. more than beef tea. and is most useful for making gruel and barley water. it is also good for adding to broth or soup. A little nutmeg gives a pleasant flavour. mix this perfectly smooth with cold milk and cold water in equal parts. and was the chief food of our peasantry until the beginning of the nineteenth century. and to vegetable stews. of sugar. of fat in barley. and is much more nourishing than rice pudding.” meaning an intoxicating drink. boil together a few minutes. and it can be drunk as a change from tea. and fat to keep us warm and give force. Allinson’s prepared barley may be eaten as porridge or pudding (see directions). Put 1 teaspoonful of Allinson’s barley into a breakfast cup. then eat. and its fleshforming matter is in the form of casin the same as is found in cheese. the gladiators were called Hordearii. until the cup is full. so that one cannot make a light bread from barley. coffee. [A] From this analysis we can judge that barley contains all the constituents of a good food. and find this mixture invaluable. except that they often fought to the death. an ancient Roman writer.5 76.” because they were fed on this grain whilst training. sugar. This casin is not elastic like the gluten of wheat.5 100. During illness I advise and use barley water and milk. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7. According to Pliny. stirring all the time to prevent it getting lumpy. and there is a fair percentage of mineral matter for our bones and teeth. Mix 1 large tablespoonful of Allinson’s barley with a little cold water. Pour into a saucepan and bring to the boil.Mineral matters Water 2. the liquor made from barley was called Bouzah.0 INVALID COOKERY BARLEY. 102 .

Take 3 tablespoonfuls of Allinson’s barley. then strain and add hot milk and sugar to taste. Use 3 teaspoonfuls of Allinson’s barley to ½ pint of milk and water. BRUNAK.BARLEY FOR INVALIDS AND ADULTS. Can be made in a coffee-pot. stirring carefully. Stir well together. pour 31/2 pints of boiling water upon it. When this is used as a drink at breakfast or tea.F. Wash. or jug if preferred. 103 . of pearl barley for 6 hours. or toast. strain.” BLACK CURRANT TEA. fresh. BARLEY JELLY. 1 pint boiling water. OATMEAL PORRIDGE. add ½ pint of boiling milk. Take 1-1/2 or 2 teaspoonfuls of Brunak for each large cupful required. Fill the cup with milk and water in equal parts. A little orange or lemon juice is a pleasant addition. boil 2 or 3 minutes. Pour on shallow plates to cool. and prepare as “Barley for Babies. or stewed fruits. BARLEY PORRIDGE. and boil 5 to 10 minutes. then eat with Allinson wholemeal bread. and serve with a little crushed ice if allowed. or if you have any left over from a previous meal it can be boiled up again and served as freshly made. and drink cool. This is best without sugar. Pour into a jug. add just sufficient sugar to take off the tartness. pour into a pie-dish. Mix smoothly 2 tablespoonfuls of Allinson’s barley with a little cold water. biscuits. cocoa into a breakfast cup. and boiling water poured over them. pour upon it the remainder of 1 pint of milk. LEMON WATER. then steep. Mix 1 oz. May be stood on the hob to draw. Pour it into a mould to set. A little sugar may be added when permissible. When half done. and sugar added to taste. 21/2 hours is the correct time for stewing the barley. 6 oz. flavour and sweeten to taste. make into a paste with a little cold milk. and boil for 1 minute. pour into lined saucepan. Or the lemon may be peeled first. then cut in slices. and bring to the boil. Take 2 tablespoonfuls of Allinson’s barley. and should be given cool. Put 1 teaspoonful of N. 1 large tablespoonful of black currant jam. boil for ½ hour. and it is then a better colour than if longer in preparation. mix smoothly with ½ pint of cold water. COCOA. a little of the peel grated in. teapot. mix it with sufficient water. BARLEY PUDDINGS. and boil for 2 or 3 minutes to get the full flavour. add 6 oz. Squeeze the juice of ½ a Lemon into a tumbler of warm or cold water. Eat with stewed. a little sugar may be added to it. BRAN TEA. and when cool add the juice of 1 or 2 oranges or lemons. strain when cold. or dried fruits. then add 2 eggs lightly beaten. then add it to 1 quart of water in a saucepan. of bran with 1 pint of water. and bake to a golden brown. of sugar and a few drops of essence of lemon. stew it quickly in a covered jar in a hot oven till perfectly soft and the water absorbed. BARLEY WATER. mix smoothly with a little milk. rusks.

rub it well through. and hominy puddings are made after the manner of rice pudding. and bake until set. Let it simmer gently on the stove for about 2 hours. lemon or almonds.Most people. let cool. take from the fire. boil 2 or 3 minutes. If it is thick when it has been rubbed through sufficiently. A little nutmeg gives a pleasant flavour. and make as above. This is very useful in cases of illness.) Put 1 teaspoonful of the food into a breakfast cup. put it into a pie-dish. and bake until the rice is nearly soft throughout. IMPROVED MILK PUDDINGS. tapioca. sago. Then rub it through a fine sieve or gravy strainer. Mix 6 large tablespoonfuls of the food to a thin paste with a little cold milk. may know how to make porridge. and pour into wetted mould. and you have stirred in the oats. To 1 quart of water take 3 oz. and is a most pleasant drink in hot weather. fresh. DR. add sugar to taste. and you have a most nutritious and satisfying dish. FOR INVALIDS AND ADULTS. you have just the amount of water for a fairly firm porridge. OATMEAL WATER. If the porridge is preferred thinner. Mix 1 tablespoonful of the food with 1 of rice. It is best without sugar. Only an occasional stirring will be required. Sago. 104 . and prepare as above. but it is useful to know that if you take 1 pint of water to each heaped-up breakfastcupful of Allinson breakfast oats. ALLINSON’S NATURAL FOOD FOR BABIES. Beat up 1 egg with milk. flavour with vanilla. or dried fruits. and pour it over the rice. so as to get all the goodness out of the oatmeal. of coarse oatmeal or Allinson breakfast oats. tapioca. place the saucepan on the side of the stove on an asbestos mat. mix with this a little cinnamon or other flavouring. or hominy. semolina. It is nourishing and soothing. Wash the rice. When the water has boiled. GRUEL. BLANCMANGE. boil together a few minutes. stirring all the time to prevent it getting lumpy. Nothing better can be given to adults or children in cases of colds or feverish attacks. Use 3 teaspoonfuls of the food to ½ a pint of milk and water. Eat with stewed. and there is no fear of burning the porridge. sweeten to taste. then add 1 quart of milk. and should be given cool. (To Prepare the Food. adding a little more hot water when rubbed dry. cover with cold water. Pour into a saucepan and bring to the boil. RICE PUDDING. mix this perfectly smooth with 2 parts milk to 1 of water until the cup is full. and in cases of diarrhoea remedial. Mix 1 large tablespoonful of the food with a little cold water. thin it down with water or hot milk—half oatmeal water and half milk is a good mixture. when it can be flavoured with lemon juice and sweetened a little. 1 even cupful to 1 pint of water will be found the proportion. add to this 1 pint of boiling milk and water. I think. and then eat.

—The food nicely thickens soups. pour upon it the remainder of 1 pint of milk. &c. Pour on shallow plates to cool. then add 2 eggs lightly beaten. mix smoothly. gravies. flavour and sweeten to taste. biscuits. Take 2 tablespoonfuls of the food. rusks. Eat with stewed. then eat with Allinson wholemeal bread. add ½ pint boiling milk. and boil 5 or 10 minutes. Take 3 tablespoonfuls of the food.B. fresh. or dried fruits. mix smoothly with a little milk. pour into a pie-dish. PORRIDGE. with ½ pint of cold water. toast. boil 2 or 3 minutes. PUDDINGS. or stewed fruits. 105 . and bake to a golden brown.N.

An apple. 6 to 8 oz. bread. grapes. whilst those engaged in hard work will require a heavier one. and indigestion results. III. 106 . cover the basin with a plate. and they may be taken cold. and then eat slowly. winter. Sugar or salt should not be added to the bread and milk. as they cause mental confusion and disinclination for brain work. but the entire meal should be made of porridge. and then eaten with milk. let it stand ten minutes. it may be made the day before it is required. and not too sweet cocoa. banana. or a cup of cool milk and water. No. No. Meals absorb at least thrice their weight of water in cooking. An egg may be taken at this meal by those luxuriously inclined. jam. or seasonable green stuff. When ready. a very little salt being taken by those who use it. or even a cup of water that has been boiled and allowed to go nearly cold. coarse oatmeal or groats. BREAKFASTS. will find one of the three following breakfasts to suit him well:— No. at the end of the meal have a cup of cool. II. so that 4 oz. cut thick. and early spring. This may be eaten with Allinson wholemeal bread and a small quantity of milk. as they are apt to cause acid risings in the mouth. thin. no other course should be taken afterwards. and salads. The green stuffs include watercress. and pour over about ½ a pint of boiling milk.—Allinson wholemeal bread. or fresh or stewed fruit. of Allinson wholemeal or crushed wheat. it must vary in quantity and quality according to the work afterwards to be done. orange. or dried prunes if there is a tendency to constipation. or molasses should not be eaten with porridge. digestion is delayed. I. Sugar..WHOLESOME COOKERY I.—Cut 4 to 6 oz. oatmeal or hominy are the best. and waterbrash frequently occurs. Stewed fruits may be eaten with the porridge. of porridge. The fruits allowed are all the seasonable ones. Lettuce must be eaten sparingly at this meal. and fruit. the coarse meal or crushed grain should be stewed in the oven for an hour or two. Neither cocoa nor any other fluids should be taken after a porridge meal.—3 to 4 oz. and then eaten with bread. business man. tomatoes. hominy. or the stomach becomes filled with too much liquid. When porridge is made with water. No other foods should be eaten at this meal. heartburn. put into a basin. cucumber. or professional man. pear. bran tea. of Allinson wholemeal bread into dice. but only the bread. too much fluid enters the stomach. as it causes a sleepy feeling. with this take from 6 to 8 oz. wholemeal and barleymeal make the best porridges. with a scrape of butter. or other seasonable fruit may be eaten afterwards. raw fruit. or fresh fruit may be taken afterwards. and just warmed through before being brought to the table. student. The literary man will best be suited with a light meal. In summer. the porridge should be poured upon platters or soupplates. and may be eaten lukewarm. When porridges are eaten. and flatulence. of ripe. The clerk. and if not of a costive habit. celery. maize or barley meal may be boiled for ½ an hour with milk and water. or milk and water. of meal will make at least 16 oz. As breakfast is the first meal of the day. allowed to cool. Sugar must be used in strict moderation. or fruits stewed with much sugar must be avoided. treacle. or Brunak. in autumn. To make the best flavoured porridge. syrup.

DINNERS. some raw fruit. N. or a basin of thin vegetable soup and bread. If they take No. and a large mug of Brunak or cocoa satisfy them well. of the wholemeal bread and butter.B. or Brazil nuts. oatmeal water. and should be lunch rather than dinner. ½ lb. form another good lunch. and sits as lightly on the stomach. 12 oz. I. will last a man well until he gets home at night. and must arrange the quantity accordingly. From 6 to 8 oz. cool. A pleasing addition to this pudding is some finely chopped almonds. or some harmless non-alcoholic drink. and a ¼ lb. This mixture is then tied up in a pudding cloth and boiled. watercress. 107 . as their work requires a fair amount of liquid to carry off some of the heat caused by the burning up of food whilst they are at work. as it is not wise to burden the system with too much cooked food. LUNCH. they may allow themselves from 8 to 10 oz. and have a light repast in the evening. warmed and eaten. or a tumbler of milk and water slowly sipped. fresh fruit. of Allinson wholemeal bread. celery. Labouring men who wish to take something with them to work will find 12 oz.—Women require about a quarter less food than men do. salt. II. 6 to 8 oz. of bread may be eaten. a little soaked sago stirred in. Labourers. which is soaked in hot water until soft. some currants or raisins are then mixed with this. II. ½ lb. breakfast is taken. and mustard by those who still cling to condiments. or an onion. of coarse oatmeal or crushed wheat made into porridge the day before. or instead of cocoa they may have milk and water. and warmed up at midday. makes a light and good midday repast. or it may be put in a pudding basin covered with a cloth. III. which is a pleasant change from fruit. of meal may be allowed. Or a boiled bread pudding may be taken to work.. of bread. then 6 or 8 oz. and not too sweet cocoa may be taken. of bread and 2 pint of milk may be taken.—One of the simplest lunches is that composed of Allinson wholemeal bread and fruit. If No. lemon water. Another good meal is made from ½ lb. but without sugar. and boiled in a saucepan. form another good meal. or other greenstuff. then crushed or crumbled. Wholemeal biscuits and fruit. of peas pudding spread between the slices. also III. Brunak. lemonade. of any raw fruit that is in season. and one never feels so light after made dishes as after bread and fruit. of the wholemeal bread. A basin of any kind of porridge with milk. and about ½ lb. and fruit. the meal must be a light one. This is made from the wholemeal bread. The best lunch of all will be found in Allinson wholemeal bread. and should drink a large cup of Brunak afterwards. The fruit may be advantageously replaced by a salad. of cheese.milk. or a cup of thin. 2 or 3 oz. or even plain vegetables. MIDDAY MEALS. with a large cup of fluid. and salad or fruit. and those engaged in hard physical work may take any of the above breakfasts. Those engaged in hard physical work should make their chief meal about midday. The peas can be flavoured with a little pepper. breakfast is eaten. afterwards a glass of lemon water or bran tea. with a cup of fluid. If much mental strain has to be borne or business done. a very little sugar and spice are added as a flavouring. The meal in the middle of the day must vary according to the work to be done after it. artisans. If No. or macaroni. lastly.

beetroot. a moderate amount of each should be taken. Various dishes may be served for the dinner meal. or even on ordinary occasions for a change. so that the stomach may have done its work before sleep comes on. some might like a salad instead of the fruit. should be drunk at the end of the meal. and the wholemeal bread. It should always be a light one. Of cooked dinners. sago. walnuts.. or rice. IV. and it three different dishes are provided. or brown gravy sauce. turnip. pies. and the later it is eaten the less substantial it should be. This dinner may be varied by adding to it a poached. fried. and their skins should always be eaten. Persons troubled with piles. As a second course. omelettes. sprouts. This meal must be taken at least three hours before retiring. He who limits himself to two courses does well. varicose veins. savouries. almonds. steamed. milk and water. In winter these fluids might be taken warmed. A dinner may consist of many courses or different dishes. but in summer they are best cool or cold. and about the same quantity of ripe raw fruit. or stewed fresh fruit and bread may be eaten. Any seasonable vegetable may be steamed and eaten with the potatoes. a proportionately lighter quantity of each. A few Brazil nuts. If hard physical work has to be done. batters. This simple meal can be easily carried to work. From 108 . Baked potatoes are the most wholesome. such as soups. or a hard-boiled egg. parsnips. &c. or lemon water. Evening meal or tea meal should be the last meal at which solid food is eaten. steamed potatoes are next. whilst boiled ones. of the wholemeal bread. and take the Allinson bread pudding or bread and fruit afterwards. then good solid food must be eaten. when two courses are the rule. avoiding puddings of rice. the next best is when a thin scrape of butter is spread on it. they may be parsley. of cheese and an onion with their bread. cabbage. Wholemeal biscuits or Allinson rusks may be used instead of bread if one is on a walking tour. the simplest is that composed of potatoes baked. a cup of Brunak.EVENING MEAL. A man in full work may eat from 12 to 16 oz. The plainest dinner any one can eat is that composed of Allinson wholemeal bread and raw fruit. A person who makes his meal from one dish only is the wisest of all. or a piece of cocoanut may be eaten with the bread in winter. or onions. some Spanish nuts. onion. The bread is best dry. especially if peeled. cocoa. or macaroni pudding with stewed fruit. constipation. or boating excursion. or Allinson bread pudding. varicocele. When only one course is had. sago. If they do eat it they must be sure to eat the skins of the potatoes. but he who takes more than three courses lays up for himself stomach troubles or disorder of the system. Heavy or hard work after tea is no excuse for a supper. sauce. It may be taken in the middle of the day by those who work hard. tomato. and sweet courses. or on a journey. eaten with another vegetable.As dinner is the chief meal of the day it should consist of substantial food. This wholesome fare can be varied in a variety of ways. at least five hours must elapse before going to bed. or boiled in their skins. but the simpler the dishes and the less numerous the courses the better. tapioca. tapioca. such as cauliflower. broccoli. or constipation must avoid this dinner as much as possible. or macaroni. Recipes for the sauces used with this course will be found in another part of the book. Others not subject to piles. or eczema. cycling trip. baked apples. and others may prefer cold vegetables. carrot. or boiled celery. or boiled egg. may take 2 oz. caper. but if taken at night. are not nearly so good.

and let cook for an hour. then add a cupful of boiling water to the contents of the frying pan. teapot. of Allinson wholemeal bread may be allowed with a poached or lightly boiled egg. but never milk. Mustard and cress. In winter warm drinks may be taken. or jug if preferred. strain. or some kind of green food.SUPPERS. VI. or even plain water. pour boiling water over the slices. such as Allinson’s. or sleepless must not drink tea at this meal. To prepare braized onions. Wheatmeal blancmange.—This is best made by putting a teaspoonful of any good cocoa. LEMON WATER is made by squeezing the juice of ½ a lemon into a tumbler of warm or cold water.DRINKS. Those troubled with dreams or restlessness must do the same. as it causes persons to rise frequently to empty the bladder. V. Hygienic livers will never take such meals.4 to 6 oz. then strain and add hot milk and sugar to taste. boil for ½ an hour. by this means we do not loose the valuable salts dissolved out of the food by boiling. watercress. using butter or olive oil. of bran with 1 pint of water. the water that the celery is boiled in may be thickened with Allinson fine wheatmeal. The fluid drunk may be Brunak. radishes. The most that should be consumed is a cup of Brunak. boiling water is then poured upon this and stirred. even if tea has been early. milk and water. and spring onions may be eaten if the evening meal is taken 4 or 5 hours before going to bed. Fruit in the evening is not considered good. When this is used as a drink at breakfast or tea. Those who are restless at night. Those who want to rise early must make their last meal a light one. mix it with sufficient water. or it you have any left over from a previous meal it can be boiled up again and served as freshly made. nervous. COCOA. grate in a little of the peel. as little water as possible should be used. May be stood on the hob to draw. BRUNAK. and who take their food to their work may have some kind of milk pudding at this meal. or even boiled water. Those who are away from home all day. and drink cool. 1 tablespoonful of milk must be added to each cup. then cut in slices. When it is boiled. This is not really a rich food. and in summer cool ones. to this is added just enough sugar to take off the tartness. Some peel the lemon first. Very little fluid should be taken last thing at night. bran tea. Can be made in a coffee-pot. and add sugar to taste. Boiled celery will be found to be lighter on the stomach at this meal than the raw vegetable. BRAN TEA. cocoa.—Mix 1 oz. bran tea. a salad. boiled and taken cool. made into sauce. 109 . or 1 or 2 teaspoonfuls of condensed milk and no extra sugar.—Take 1-1/2 to 2 teaspoonfuls of Brunak for each large cupful required. but one easy of digestion and of great use to the sleepless. No solid food must be eaten. Boil the onion in as little water as possible and serve up with the liquor it is boiled in. A little orange or lemon juice is a pleasant addition. cover with a plate. fry them first until nicely brown. lemon water. a little milk and sugar may be added to it. into a breakfast cup. or hard work done since the tea meal was taken. and poured over the cooked celery. or cold milk pudding may occasionally be eaten those who are costive will find a boiled onion or some braized onions very useful. and when taken it should be cooked rather than raw. cocoa. and boil for 2 or 3 minutes to get the full flavour. or fruit. and 1 teaspoonful of sugar where sugar is used.

The milk may be added to the chocolate whilst boiling. 110 . add a little boiling water. put into a saucepan. and add about 1 tablespoonful of fresh milk to each cup. Pour the chocolate into cups. if desired. Break the chocolate in bits.—Allow 1 bar of Allinson’s chocolate for each cup of fluid.CHOCOLATE. put on the fire. and stir until the chocolate is dissolved. but no extra sugar. then add rest of fluid and boil 2 or 3 minutes.

and at once cover it with a layer of bread. SAVOURY DISHES MADE WITH BATTER. until. 111 . in fact. Chop fine some onion or parsley. cold soup. or other flavouring. milk. next make a batter of Allinson wholemeal flour. Those who are inclined to stoutness should use wholemeal flour rather than white. 1 or 2 eggs. and serve. having first cut off the hard crusts. Yorkshire puddings. add boiling water. let it bubble and sputter. fry onions and add to them. Turn out when cold on to a flat dish. put in a pie-dish. and do not lie so heavy as those made from white flour.WHOLEMEAL COOKERY Most of my readers have received great benefit from eating wholemeal bread instead of white. the batter has formed a crust. porridge. stir in wholemeal flour and milk. boil in a small quantity of water. and such puddings can all be made with wholemeal flour. but does not make them more wholesome or more nourishing. STEWED FRUIT PUDDING. bake in the oven from ½ an hour to 1 hour. Or chop fine cold vegetables of any kind. cloves. Norfolk dumplings. Cut Allinson wholemeal bread into slices a little over a ¼ of an inch thick. White sweet sauce is made from wholemeal flour. put them in layers in a pie-dish. varicose veins. or dripping is used they will lie just as heavy. and a little pepper with salt. unless it is to make bill-stickers’ paste or some like stuff. Toothless children must not be given any food but milk and water until they cut at least two teeth. thin with hot water. and are very tasty this way. &c. Every kind of cookery can be done with wholemeal flour. In making a brown sauce we put a little butter or olive oil in the frying-pan. sugar. Butter adds to the flavour of these dishes. under crusts. and they may all gain further good it they will use Allinson wholemeal flour in place of white for all cooking purposes.. then some onions. All kinds of cold vegetables. and cause heartburn just as much as those made with white flour. pie-crusts. put in a piedish. Pancakes can be made from wholemeal flour just as well as from white. lemon juice. and you then have a nice brown sauce for many dishes. or who suffer from piles. There is a substitute for pie-crusts that is very tasty. a little ketchup. line a pie-dish with these. batter puddings. eat with the usual vegetables. can go into this. SUBSTANTIAL BREAD PUDDINGS. Then fill the dish with hot stewed fruit of any kind. Tomatoes may be wiped. &c. and then baked. All kinds of pastry. pour over the fried vegetables as they lie in the dish. milk. batter poured over.. should never use white flour in cooking. pour over it a white sauce. Hygienists and health-reformers should not permit white flour to enter their houses. add a little pepper and salt. and if much butter. back pain.” and it can be used for savoury dishes as well as sweet ones. and not at all harmful. this is how we make it. are best made from Allinson wholemeal. salt. lard. and bake. and thus produce a sauce that helps down vegetables and potatoes. pour some of the batter as above over them. We call it “batter. and a little cinnamon. varicocele. stir it round with a knife until browned. and tinned or fresh tomatoes will make it more savoury. If we wish to make it very tasty we fry a finely chopped onion first and add that to it.. vanilla. and are more nourishing and healthy. gently pressed on the hot fruit. dredge in Allinson wholemeal flour. &c. In making ordinary white sauce or vegetable sauce. pepper. Fry some potatoes. Those who are at all constipated.

pour into a pie-dish. &c. let it all simmer for 5 to 8 minutes. wholemeal. cook till tender with the milk and water. poured into a mould. These puddings can be eaten hot or cold. ½ small cauliflower. and other like articles as Madeira cake. and bake in the oven. stir in the mixture. milk. ¼ pint milk. and this is a good substitute for a fruit pie. stew in a little water until thoroughly done. turn the batter into it. 1 or 2 eggs together.. Prunes can be treated the same way. SWEET BATTER. return to saucepan. artichokes. Wash and cut up the cauliflower. add flavouring. raspberries. pepper and salt to taste. ¼ lb. A MONTH’S MENUS FOR ONE PERSON. Serve with white sauce or eat with stewed fresh fruit. butter. Chop fine any kinds of greens or vegetables. pour into the batter named above.Soak crusts or slices of Allinson bread in hot water. currants. ½ pint milk and water. Pour into a wetted mould.” and you get a thick. 112 . seasoning to taste. labourers can take them to their work for dinner. ¼ oz. smooth the meal with a little water. add to this soaked currants. and milk. chopped nuts or almonds. and bake it from 20 to 30 minutes. allowed to go cold and set. Mix Allinson wholemeal flour. 1. then add plenty of hot water. WHOLEMEAL BATTER. cheesecakes. with sugar and spice. butter a flat tin or a small pie-dish. thicken the soup with it. and may be eaten with stewed fresh fruit. with pepper and salt to taste. Eat with vegetables. Or tie the whole up in a pudding-cloth and boil. damsons. buns. and a ¼ of an hour before serving. Make a batter of the ingredients. Smooth the meal and cornflour with a little of the milk. ARTICHOKE SOUP. gooseberries. nourishing soup. and it is ready for use. BLANCMANGE. 1 gill of milk. and cook them in the milk and water. a beaten-up egg. and a little sugar and cinnamon. and cut up small the vegetables. Stew ripe cherries. fry your vegetables before making into soup. boil up for a minute and serve. 1 even dessertspoonful of wheatmeal. bake. bring the rest to the boil. and their children cannot have a better meal to take to school. Rub them through a sieve. raisins. No. 2 oz. then break fine in a piedish. Peel. plums. ¼ lb. wedding cake. WHOLEMEAL SOUP. or the batter can be cooked in the saucepan. can all be made of wholemeal flour. potatoes. No. add butter and seasoning. pound cake. 2. pour in a cupful of the “Sweet Batter. biscuits. sugar and vanilla to taste. then it forms wholemeal blancmange. To make it more savoury. stirring all the time. add butter and seasoning. 1 egg. 1 ditto cornflour. pepper and salt to taste. wash. Rusks. or other ripe fruit in a jar. and turn out when cold. until tender. small piece of butter. 1 teaspoonful of fine wholemeal. CAULIFLOWER SOUP. ¾ pint milk and water (equal parts).

season with pepper and salt. of picked and washed Egyptian lentils. small tapioca. ½ egg. Cook the flagolets till tender. and 1 small onion cut up small. Make it as follows. boil up and serve. ½ gill milk. pepper and salt. of wheatmeal. ¾ pint vegetable stock. Cook the vegetables in the water till quite tender. seasoning to taste. vermicelli. when cooked. some breadcrumbs. or butter. Beat up the egg. 1 egg. Serve with potatoes and green vegetables. sugar to taste. 3 oz. 1 oz. let it soak in a very little water for half an hour. pepper and salt to taste. 1 carrot. LENTIL CAKES. add butter and seasoning and serve. add seasoning and butter. Eat with or without stewed fruit. FLAGOLETS. 2 oz. Season to taste. dip in egg and breadcrumb. rub them through a sieve. 1 potato. Boil the milk. a pinch of herbs. stir the ground rice into it. CARROT SOUP. and a small bit of butter. a little butter. mix it with the milk. 1 gill of milk. ¼ oz. they should be a thick purée. 1 teaspoonful of cornflour. Beat up the egg and mix well all ingredients. and bake in the oven until a golden colour. turn the mixture into a small piedish. let it simmer for 10 minutes. No. GROUND RICE PUDDING. 1 oz. Pour the milk over the soaked tapioca. CLEAR SOUP (Julienne). season. 4. 2 oz. ¼ pint parsley sauce. Boil up the milk. Turn the mixture into a small greased basin. ½ gill of milk. a little butter. 3. return to saucepan. and fry in vegebutter. butter a small pie-dish. 1 tablespoonful dried Julienne (vegetables). sugar and flavouring to taste. Put the tapioca into a small piedish. Serve with vegetables. adding a little water if necessary. and form into 1 or 2 cakes. No. ½ pint of milk. 1 teaspoonful of finely chopped parsley. a teaspoonful of grated onion. of fine wheatmeal. add the 113 . 1 egg. TAPIOCA PUDDING. 1 small finely chopped and fried onion. 2 oz. a scanty ½ pint of milk. of flagolets. 1 egg. ½ oz. of rolled oatmeal. boil up. then add sugar and flavouring and the ½ egg well beaten. and pepper and salt to taste. and bake the pudding about ½ hour. of ground rice. and bake it in the oven until thoroughly cooked. WHEATMEAL PUDDING. Cook the Julienne in the stock until tender. and mix with the parsley before serving. a little grated lemon peel. 1 oz. pour off any which has not been absorbed. and add the other ingredients. of oiled butter. Stew the lentils with the onion in just enough water to cover them. 1 pint of water. thicken with the cornflour. pepper and salt to taste. of oiled butter.boil up and serve. HAGGIS. previously smoothed with a spoonful of water. sugar to taste. 1 dessertspoonful of cold boiled vermicelli. 1 tablespoonful sultanas washed and picked. and serve with the sauce. and steam the haggis 1-1/2 hours.

½ pint milk. Boil the sago and wheatmeal in the milk until the sago is well swelled out. of butter. and serve. Make a batter of the egg. sugar to taste. of desiccated cocoanut. a little piece of butter. and bake the pudding until a golden colour. season and sprinkle in the vermicelli. each of carrots and turnips cut up small. milk. 7. 1 pint of water. place a little bit of butter on each. a teaspoonful of vermicelli. Rub the mixture through a sieve. place the tomatoes in the middle. and serve. Peel. and serve with sippets of toast. Cook the vegetables and lentils in the water until quite tender. POTATO SOUP. 1 gill of milk. 2 oz. pepper and salt to taste. Boil the tomatoes with the onion and water for 5 to 10 minutes. of onion chopped fine. seasoning to taste. and bake them from 15 to 25 minutes. Return to the saucepan. a teaspoonful of chopped parsley. of oiled butter. of butter. 1 oz. No. 6. and cook them in the water till quite tender. sprinkle over the cheese 114 . ½ oz. 1 egg. It will take 20 minutes. of meal. 2 oz. WHEATMEAL AND SAGO PUDDING. Meanwhile place the tomatoes in a small dish. sugar and flavouring to taste. rice. sprinkle with pepper and salt. ½ oz. MACARONI WITH CHEESE. 2 oz. No. 1 dessertspoonful of sago. and serve. 2 tablespoonfuls of tinned tomatoes. 5. When tender serve with grated cheese and vegetables. and bake the batter in a small buttered pie-dish. of potatoes. of Egyptian lentils. pour the juice over. pepper and salt. a few spoonfuls of water in the dish. ¼ lb. pepper and salt to taste. Flavour to taste. 1 pint of water. CLEAR TOMATO SOUP. let it simmer until the water is absorbed and the rice fairly tender. CAULIFLOWER AU GRATIN. a little grated cheese. add the other ingredients. LENTIL SOUP. and cut up small the vegetables. then drain all the liquid. 1 tablespoonful of breadcrumbs. ½ oz. of macaroni or Spaghetti. Boil the cauliflower until tender. of grated cheese. pour the mixture into a little pie-dish. or 1 fair-sized fresh one. Season to taste. ½ pint of water. add butter and seasoning. boil up. 2 oz. Boil the macaroni in as much water as it will absorb (about ½ pint). of butter. 1 large tomato or two small ones. cut it up and arrange it in a small pie-dish. then rub them through a sieve. WHEATMEAL BATTER. ½ pint water. 1 small finely chopped and fried onion. a piece of celery.RICE AND TOMATOES. add the butter and seasoning. mix in the parsley. pepper and salt to taste. 1 oz. wash. Spread the rice on a flat dish. 1 small onion. No. and meal. ¼ oz. let the soup cook until the vermicelli is soft. pepper and salt to taste. ¼ oz. return to the saucepan. 1 small cauliflower. ½ lb. 1 ditto of wheatmeal. boil up. Set the rice over the fire with the water (cold) and the butter and seasoning.

add the sugar and any kind of flavouring. (See “Sauces. of rice. ¼ pint milk. When they are quite tender. ¾ pint water. ¾ pint water. Pare. and cut up the apples. tomato (or any other vegetable in season). 2 medium-sized cooking apples. No. STEWED PRUNES AND GRATED COCOANUT. ¼ pint milk. and let the soup boil up until the cheese is dissolved. carrot. celery. 1 teaspoonful of sago. core. 2 tablespoonfuls of tinned sweet corn. and bake in a moderately hot oven. 115 . 8. pepper and salt to taste. sugar and cinnamon or lemon peel to taste. and bake the tart until a light brown. pepper and salt to taste. and cut up the potatoes. 1 piece of celery. butter. adding seasoning to taste. Chop fine the onion and fry it. turnip. If possible. SWEET CORN TART. they should be soaked over night. and bake in a fairly quick oven until brown. 1 oz. turn the sweet corn mixture on to the paste. season to taste. then add the cheese. ¼ oz. and fried a nice brown in butter or vege-butter. put all in a pie-dish. Boil with the water until tender. grated cheese. Wash the rice and put No. add sugar and cinnamon to taste. and onion. butter. Serve with brown sauce or tomato sauce. some paste for crust. and bake the pudding till the rice is tender. RICE PUDDING. Bring the milk to the boil. No. 2 oz. Cover with paste. Serve with white sauce. ½ pint of milk. each of potato. and seasoning. Rub the vegetables through a sieve.and breadcrumbs. Some paste for short crust. dust with pepper and salt. ½ oz. place the butter in little bits over the top. then let cook gently for another ¼ hour in a cooler part of the oven. 1 egg. seasoning to taste. after removing the brown outer skin. 1 small onion chopped fine.”) it into a pie-dish. and a little water. and sprinkle in the sago. Roll out the paste and line a plate with it. RICE CHEESE SOUP. Grate some fresh cocoanut. boil up and serve. POTATO SOUP (2). Add enough water for gravy. of butter. and fill a small piedish with them. and bake the cauliflower until golden brown. pour it over the rice. 10. ¼ oz. 2 medium-sized potatoes. and serve separately. previously washed and cut up. ASPARAGUS SOUP. in ½ pint of water. of butter. 1 oz. Boil all the vegetables. return the soup to the saucepan. Stew some Californian plums in enough water to cover them well. 9. Peel. VEGETABLE PIE. wash. 1 dessertspoonful of rice. Cover with short crust. add seasoning. pepper and salt to taste. a small onion. APPLE PIE. Beat up the egg and mix with the sweet corn. Cook the rice in the milk and water until tender. sugar and flavouring to taste. and cut up the celery. milk.

of fine wheatmeal. oil the butter. ½ oz. of fresh ones. and bake until a golden colour. ¼ lb. Boil the macaroni in ½ pint of water until tender. melt the butter in a frying pan. macaroni. 3 oz. of semolina. spread the rice on a flat dish. pepper and salt. place the mushrooms in the middle. a small finely chopped onion. ½ doz. add sugar and flavouring. half an egg beaten up. boil up and serve. When the bread is quite tender. ¼ pint white sauce (see “Sauces”). boil up. Dip the bread in milk. Bake them from 15 to 20 minutes. then in egg. of butter. adding the onion and seasoning.” Peel and wash the mushrooms. rub all through a sieve. 1 slice of Allinson bread. place them in a flat tin with a few spoonfuls of water. No. Make a batter of the milk. meal. of bread. pepper and salt to taste. a little milk. with a little of the juice. Cook the rice in ½ pint of water. of mushrooms. One slice of Wholemeal bread. pour over the gravy. Place the prunes in a little pie-dish. and a little butter. 1 level dessertspoonful of cornflour. No. 12. sultanas. When cooked 15 minutes rub the vegetables through a sieve. 1 wellbeaten egg. Make the white sauce. pour the mixture into a little pie-dish. a pinch of nutmeg. enough of the caper vinegar to taste. 1 small onion. add the seasoning. and bake until a nice brown. pepper and salt to taste.½ dozen sticks of asparagus. SEMOLINA PUDDING. and add a little piece of butter. sweet almonds chopped fine. ½ pint water. boil up. pepper and salt to taste. then add the capers and vinegar. and the cornflour smoothed in the milk. thicken with the cornflour smoothed with a spoonful of water. 116 . a little piece of butter. MACARONI WITH CAPER SAUCE. of rice. sugar and vanilla to taste. and egg. Serve with vegetables. return to the saucepan. 1 oz. BREAD STEAK. of butter. RICE AND MUSHROOMS. ½ pint of milk. BREAD PUDDING. 8 or 10 well-cooked Californian plums. 2 oz. and serve. 1 oz. ¼ oz. TOMATO SOUP. 1 teacupful of tinned tomatoes. Boil the asparagus in the water till tender. ¼ lb. and cook the tomatoes and onion in enough water to make ½ pint of soup. Boil the bread in ¾ pint of water and milk in equal parts. serve with sippets of toast. cinnamon and sugar to taste. PRUNE BATTER. 1 teaspoonful of cornflour. a little butter and seasoning. and stir it in. and serve. pour the batter over. 11. 1 small finely chopped onion fried brown. a dusting of pepper and salt and a bit of butter on each. 1 teaspoonful capers chopped small. and 1 egg. sprinkle with seasoning and serve with potato and greens. as directed in recipe for “Rice. 2 oz. fry the bread and onion a nice brown. Boil the semolina in the milk until well thickened. BREAD SOUP. return soup to the saucepan. Chop the onion up fine. 1 gill of milk. or 6 oz. ¼ pint milk.

STEAMED PUDDING.½ oz. tie with a cloth. 14. ½ teacupful green peas. and thicken the soup. When tender. Return to the saucepan. No. ONION SOUP. pour the mixture into a soup-or small basin. and bake them a golden brown. sultanas. and serve with grated cheese and vegetables. the cheese. a few ratafias. 1 oz. 1-1/2 gills of water. No. if the mixture is too moist. Then add seasoning. When the peas are tender. a teaspoonful of fine meal. adding a little herbs. MACARONI AND TOMATOES. a little grated cheese. a piece of celery. a slice of Spanish onion chopped up. of split peas cooked overnight. of sago. of grated cheese. ½ saltspoonful of cinnamon. Soak the bread in milk. ½ teacupful tinned tomatoes. 2 ozs. let it all soak for half an hour. and a few breadcrumbs. 1 spray of mint. 15. and squeeze the surplus out with a spoon. or vege-butter. the egg. of butter. pour the mixture into a buttered pie-dish. No. ½ oz. Soak the peas in water overnight. Let it cook for 2 to 3 minutes. seasoning to taste. add the butter and seasoning. after picking them over and washing them. pepper and salt and a pinch of mixed herbs. adding seasoning and the mint. 1 oz. 1 oz. and serve. Mix all the ingredients together. of oiled butter. pepper and salt to taste. of potatoes cut into pieces. a few breadcrumbs. sugar to taste. of chopped almond. return the soup to the saucepan. add seasoning. rub the vegetables through a sieve. ¼ oz. Soak the sago over the fire in a little water. and steam the pudding for an hour. Cook the rice in the water and tomatoes until tender. and cook them with the vegetables till quite tender. and serve. place little bits of butter on each. of vermicelli. 2 oz. spread them with jam. ¼ oz. 117 . Form into 2 or 3 little cakes. mix it with the other ingredients. take out the mint. of butter. add the butter oiled. of butter. TRIFLE. a little milk. 2 oz. 2 sponge cakes. a little milk. arranging them in a little pie-dish. VERMICELLI RISSOLES. 1 gill of custard. a little jam. 1 gill of water. 1 medium-sized potato. of macaroni. Set them over the fire in the morning. and bake the pudding from 30 to 45 minutes. add the butter. wheatmeal. a little butter. when almost tender drain off any water that is not absorbed. Pour the custard over. ½ oz. GREEN PEA SOUP. 1 egg well beaten. Then rub all through a sieve. Cut the sponge cakes in half. Cut up the vegetables and cook them in ½ pint of water. a little milk. SPLIT PEA SOUP. 1 egg. and serve. 3 oz. seasoning to taste. 1 small Spanish onion. Boil the green peas in ½ pint of water. Serve with white sauce. smooth the meal with a little milk. Boil the vermicelli in the water until tender and all the water absorbed. 2 oz. 13. sprinkling crumbled ratafias and the almonds between the pieces of cake.

and serve. and egg. and bake it in the oven in a dish or tin with a few spoonfuls of water until well done. 1 large tablespoonful of golden syrup. turn out when cold. of half cornflour and fine wheatmeal. meal. wash. add the milk. boil up. Cut the butter in little bits. Fill the dish with boiling water. add seasoning. and allow to get cold. LEMON MOULD. Arrange the potatoes. Then rub the vegetables through a sieve. pour the mixture in a little pie-dish. ½ pint of water. of butter. 2 oz. Turn out. 1 egg. butter. Rub them through a sieve. Fry the potatoes in the butter. and cut up the vegetables. ¼ lb. and scatter them over the top. CHOCOLATE BLANCMANGE. pour the mixture into a wetted mould. and serve. peel. juice and rind of ¼ lemon. flour. a small onion. 1-1/2 gills of milk. ½ lb. Return to the saucepan. 118 . ½ teacupful tomatoes. potatoes. Spanish onion peeled and sliced. HOT-POT. Wash. and a little water if necessary. return the mixture to the saucepan. cold boiled potatoes. turnip. Bring the milk to the boil. and seasoning. 1 gill of milk. 1 oz. and serve with potatoes and greens. 1 leek.F. fill the core with 1 or 2 stoned dates. keep stirring. of vege-butter. pepper and salt to taste. add butter and seasoning. and cut up the leek and potatoes. sweeten and flavour. and cook them till tender in the water. and serve with sippets of toast.add pepper and salt. No. 1 oz. sugar and vanilla essence to taste. Pour into a wetted mould. pepper and salt to taste. and serve. 18. adding a little hot water if needed. a little butter and seasoning. ½ oz. Peel. 16. boil up. boil up. cocoa. Take out the rind. wheatmeal. onions. make a batter of the milk. ½ pint water. and serve. add the syrup and lemon juice. a pinch of nutmeg. 17. 6 oz. and cook them in the water until tender. of tapioca. and bake the savoury for half an hour. ½ pint of milk. and 2 oz. mix well. Proceed as in savoury custard. POTATO BATTER. pepper and salt to taste. 3 oz. and smooth them with a little water. No. of grated cheese. SAVOURY CUSTARD. BAKED APPLES AND WHITE SAUCE. of potato. Boil the tapioca until quite tender. Serve with sauce. and tomatoes in layers in a small pie-dish. of butter. No. mix it with the potatoes. with the Lemon rind. in the water. and allow to cook 5 minutes. 1 teaspoonful N. Stir the mixture into the boiling milk. TURNIP SOUP. and sprinkle pepper and salt between the vegetables. LEEK SOUP. 1 oz. ¼ oz. ¼ lb. and boil the hot-pot for 1 to 1-1/2 hours. potatoes. 1 oz. Wash and core a good-sized apple. ½ pint water. mix cocoa. 1 gill of milk. and wheatmeal. 1 egg.

of grated cheese. Roll in wheatmeal. 1 large cooking apple. mix the egg—well beaten—seasoning. 19. ½ small onion cut up small. and seasoning. adding water as it boils away. Make the mixture into sausages. 6 eggs. beat the milk. stew gently with a little water. seasoning and sugar to taste. Peel and cut up the apple. sugar to taste. Cut into little pieces and place in a little pie-dish. of butter beans soaked overnight in 1 pint of water. carrot. pour the custard over the macaroni. and serve. RICE CHEESECAKES. and bake the pie ½ hour. ½ lb. and cheese with the rice. ½ small onion chopped fine. Oil the butter and mix it with the breadcrumbs. apples. Cook the rice in the water until quite dry and soft. season with pepper and salt. add the butter. and bake the pie a golden brown. 119 . 2 oz. Serve with stewed fruit. and serve. 1 teacupful of breadcrumbs. a little butter. Rub the mixture through a sieve. boil up the soup. return to the saucepan. 6 oz. onion. ripe plums. quarter the egg. thicken the soup with the cornflour. Spanish onions. add the butter. and serve. SAUSAGES. ½ saltspoonful of herbs. boil up. 1 potato. ½ pint milk. Rub through a sieve. 2 oz. 1 egg well beaten. ½ oz. and fry them brown in a little vege-butter. butter. pour ½ teacupful of water over them. ½ pint of water. 1 egg. some paste. herbs. well beaten. 1 hardboiled egg. 20. Peel and cut up the apples and onion. Wash the plums and put them in a small pie-dish. APPLE AND ONION PIE. sugar and flavouring to taste. seasoning and sugar. macaroni. cover the plums with a short crust. 1 teaspoonful of cornflour. turn the mixture into a small pie-dish. carefully with it. ½ stick celery. celery. 2 oz. Wash. 1 gill water. Cook all the vegetables until tender. ½ oz. 2 oz. 2 oz. BUTTER BEAN SOUP. egg. peel. seasoning to taste. and bake until set. When nearly tender. and cook them in ½ pint of water till tender. CELERY SOUP. 1 oz. pepper and salt. season and add the butter. or butter. return to the saucepan. rub the vegetables through a sieve. No. butter. Boil the macaroni in water until tender. ½ small onion. MACARONI PUDDING. When all is tender. No. and fry them a golden brown. butter. add sugar. ROLLED WHEAT PUDDING. and some vegebutter. and cook with the onion in the water till quite tender. return to the saucepan. some paste for a short crust. and form the mixture into small cakes. Serve with vegetables and brown sauce. and place the pieces on the mixture. add sugar and flavouring. ¼ lb. cover with a crust.APPLE SOUP. season with pepper and salt. a little butter. 1 small finely chopped onion. add the egg. roll them into a little breadcrumb. add the butter. a little wheatmeal. rice. seasoning. and cut up the vegetables. a pinch of nutmeg. PLUM PIE. pepper and salt to taste. ¼ oz.

1 oz. rolled wheat, ½ pint milk, 1 tablespoonful of currants and sultanas mixed, sugar to taste. Cook the rolled wheat in the milk for fifteen minutes, then add the fruit, and let simmer another 15 minutes. Pour the mixture into a small pie-dish, and bake in the oven until golden brown.

1 potato, 1 small onion, 1 good handful of sorrel washed and chopped fine, a little butter, pepper and salt, ½ pint water, 1 gill milk. Peel, wash, and cut up the potatoes and onion, boil in the water till tender, and rub through a sieve. Return the mixture to the saucepan, add the milk, sorrel, butter, and seasoning. Simmer gently for 10 minutes, and serve.

SAVOURY BATTER.
No. 21.

FRENCH SOUP.
1 small onion chopped fine, 1 oz. of cheese shredded fine, 1 slice of dry toast, ¾ pint of water, a little milk, pepper and salt to taste. Break up the toast, and set all the ingredients over the fire; cook till the onion is tender, add ½ gill of milk, and serve.

2 oz. fine wheatmeal, 1 gill of milk, 1 egg, 1 teaspoonful finely chopped parsley, ½ small grated onion, ¼ oz. butter, pepper and salt. Make a batter of the meal, egg, and milk, mix in the other ingredients, pour the mixture into a buttered pie-dish, and bake the batter ½ hour.

STEWED FRUIT AND CUSTARD.
Any kind of stewed fruit. Custard: 1 gill of milk, sugar and vanilla to taste, and 1 egg. Heat the milk, beat up the egg, and stir the milk into it gradually; pour the mixture into a small jug, place this in a saucepan of fast-boiling water, keep stirring until the spoon gets coated, which shows that the custard is thickening. Remove the saucepan from the fire immediately, and continue stirring the custard until it is well thickened. Then cool it, placing the jug in cold water. When cold, serve with stewed fruit.

VEGETABLE PIE.
½ lb. potatoes, peeled and cut in pieces, ½ Spanish onion chopped up, 1 tomato, ½ oz. butter, pepper and salt, some paste for crust. Stew the potatoes and onion in a little water; when tender, cut up the tomato and mix it in, season and add the butter; place the vegetables in a small pie-dish, cover with paste, and bake ½ hour or until golden brown.

CHOCOLATE PUDDING.
½ oz. ground rice, ½ pint milk, 1 teaspoonful N.F. cocoa, a little vanilla, sugar to taste, and 1 egg. Boil the rice in the milk for 5 minutes, let it cool a little, mix in the egg, well-beaten, cocoa, sugar, and vanilla. Pour the mixture into a small pie-dish, and bake for 20 to 30 minutes.

No. 23.

GREEN PEA SOUP.
½ teacupful green peas, 1 or 2 finely chopped spring onions, a little butter, pepper and salt, a dessertspoonful of meal, and 1 gill of milk. Cook the green peas and spring onions in ½ pint of water until quite tender. Add the butter and seasoning, thicken the soup with the meal (which should be smoothed with the

No. 22.

SORREL SOUP.

120

milk), and boil the soup for a minute or two before serving.

MUSHROOM TARTLETS.
¼ lb. mushrooms, ½ oz. butter, pepper and salt, ½ oz. vermicelli, cooked and cold, a little paste for short crust. Stew the mushrooms in the butter, after having dried them and cut into pieces. When they are cooked mix them well with the vermicelli. Line a couple of patty pans with the paste, and bake the tartlets until golden brown. Serve with vegetables.

butter over night, fry the onion in the butter. Boil the beans in as much water as they absorb until quite tender. Then pass them through a nut-mill or mash them up, and mix with the fried onion, mashed potatoes, herbs, and seasoning; form into little rissoles, roll in breadcrumbs, place them on a buttered tin, place a few bits of butter on the top, and bake in the oven until a nice brown. Serve with vegetables.

RATAFIA CUSTARD.
½ pint hot milk, 1 egg well beaten, 1 oz. ratafia broken up, sugar and flavouring to taste. Mix the ingredients, pour the mixture into a small buttered pie-dish, and bake the custard in a moderate oven until set.

EVE PUDDING.
1 teacupful of breadcrumbs, 1 small apple, peeled, cored, and chopped fine, ½ oz. citron peel chopped fine, 1 oz. sultanas, ½ oz. oiled butter, 1 egg well beaten, the juice and rind of a small half-lemon, sugar to taste, and a few finely chopped almonds. Mix all the ingredients, pour the mixture into a small buttered basin, cover and steam for 1 hour. Serve with sweet sauce.

No. 25.

CLEAR SOUP WITH DROPPED DUMPLINGS.
Make ¾ pint of clear soup, and proceed for dumplings as follows: 1 egg, 1 tablespoonful of milk, 1 teaspoonful of fine wheatmeal. Beat up the egg, add the milk and smooth the meal with it, flavour with nutmeg. Gradually drop the mixture into the boiling soup, let cook for a minute, and serve.

No. 24.

MUSHROOM SOUP.
2 oz. mushrooms cut up small, ½ small onion chopped fine, 1 dessertspoonful of fine wheatmeal, pepper and salt, ½ oz. of butter, a little milk. Stew the mushrooms and onions together in the butter until well cooked, add ½ pint of water, and cook the vegetables for 10 minutes. Add seasoning, and the meal smoothed in a little milk. Let the soup thicken and boil up, and serve with sippets of toast.

SAVOURY SAUSAGES.
½ teacupful of breadcrumbs, 1 wellbeaten egg, ½ teacupful cold lentil purée 1 small finely chopped onion tried brown. Mix the ingredients, adding seasoning. Form into sausages, roll them in a little wheatmeal, and bake them a nice brown in the oven. Serve with vegetables and sauce.

BUTTER BEANS RISSOLES.
2 oz. butter beans, 1 tablespoonful of cold mashed potatoes, ½ small onion chopped fine, a pinch of herbs, ½ oz. of butter, seasoning to taste. Soak the beans in

BAKED CUSTARD.

121

½ pint hot milk, 1 egg, a little sugar and flavouring. Beat the egg, mix it with the milk, sweeten and flavour to taste; pour the custard into a small pie-dish, and bake until set.

pepper and salt to taste, ¼ oz. butter, ¼ pint milk, 1 teaspoonful of cornflour. Boil, peel, and mash the chestnuts, and set them over the fire with the onion, milk, ½ pint of water, and the butter. When it has boiled up, bind the soup with the cornflour, boil up, and serve.

No. 26.

MACARONI SAVOURY.
2 oz. of cold boiled macaroni cut small, ½ oz. grated cheese, 1 gill milk, 1 egg, 1 oz. fine wheatmeal, ½ oz. butter, seasoning to taste. Make a batter with the milk, egg, and meal, mix together with the macaroni, cheese, and the butter, previously oiled, season to taste; turn the mixture into a small pie-dish, and bake until a golden brown.

PARSNIP SOUP.
½ lb. parsnip, ¼ lb. potato, ½ small onion, ¼ oz. butter, pepper and salt, a little milk. Cut up the vegetables, cook them until tender, then rub through a sieve, return the mixture into a saucepan, add butter and seasoning, and as much milk as needed to make up the quantity of soup. Boil up and serve.

APPLE PUDDING.
½ lb. apples, 1 saltspoonful of cinnamon, sugar to taste, and some paste as for a short crust. Peel, core, and out up the apples. Line a pudding basin with paste, fill the basin with the apples, add sugar and cinnamon, cover with paste, and steam the pudding for 1 to 11/2 hours.

GROUND RICE CUTLETS.
2 oz. ground rice, 1 egg, ½ pint milk, a little nutmeg, a pinch of herbs, ½ oz. grated cheese, seasoning, and breadcrumbs. Boil the ground rice in the milk until stiff, add the egg, well beaten, and the other ingredients. Butter a flat tin and sprinkle with breadcrumbs, spread the mixture on the tin, sprinkle well with fine breadcrumbs, scatter bits of butter on the top, and bake until golden brown. Cut into pieces, dish up, and serve with vegetables and tomato sauce.

No. 28.

SEMOLINA SOUP.
½ gill of milk, 1 gill water, ½ oz. semolina, a very small piece of mace, ¼ oz. butter, ½ oz. grated cheese, pepper and salt to taste. Bring the milk and water to the boil with the mace, thicken with the semolina; cook gently for 10 minutes, remove the mace, add cheese, butter, and seasoning, and serve.

FRUIT TART.
Line a couple of patty pans with paste for short crust. Partly bake, then fill with any kind of stewed fruit, and finish baking. Serve hot or cold.

No. 27.

MACARONI CUTLETS.
2 oz. cold boiled macaroni, 1 egg, a pinch of herbs, halt a small grated onion, pepper and salt, breadcrumbs, and butter, or vege-butter. Beat the egg well, and mix

CHESTNUT SOUP.
½ lb. chestnuts, ½ small grated onion,

122

1 egg. Add the herbs. Peel and slice the bananas. Meanwhile. return to the saucepan. Cook the gooseberries in ½ gill of water. and egg. a little Lemon juice. 1 oz. cut into dice. BEETROOT FRITTERS. and fry a nice brown. add the egg. let it cook until quite tender. Cut the celery into pieces. ½ gill milk. Add sugar and Lemon juice. with a little water until tender. butter. let get cold. add the rest and thicken the soup. and cook in the milk until they will mash up well. pumpkin. Let some butter or oil boil in the frying-pan. rub it through a sieve. 1 pint milk and water (equal parts). and the lemon juice. add the butter. 3 bananas. CELERY SOUP. Cook the rice with the onion. pepper and salt. Serve with vegetables. 1 small beet. mix the beet with it. and serve the fritters with vegetables and brown sauce. Stew together. a little piece of butter. 1 teacupful of sweet corn. some paste for short crust. set it over the fire with 4 pint of water. curry. sugar to taste. butter. and bake in a moderate oven until the custard is set. and seasoning in the milk and water. boil it up for a few minutes before serving. 2 tablespoonfuls of meal. stew the pumpkin. GOOSEBERRY POOL. onion. seasoning to taste. SWEET CORN AND TOMATOES. pepper and salt. Rub them through a sieve. and mix the gooseberries with the cream. 1 tablespoonful of cream. drop the batter by spoonfuls into the boiling fat. 1 gill of milk. fry a golden brown. ¼ oz. make a batter with the milk. rice. 1 saltspoonful of curry. finely chopped onion. salt to taste. and serve with baked potatoes. and bake the tart until the crust is done. seasoning. dip in egg and breadcrumb. a teaspoonful of lemon juice. 1 dessertspoonful of meal. CURRY RICE SOUP. add sugar to taste. ½ stick celery. which should have been previously brushed over with white of egg. smooth the meal with part of the milk. Cut the beetroot into small dice. Serve with rusks. 1 egg. 29. ¾ lb.it with the macaroni cut in small pieces. BANANA PUDDING. PUMPKIN TART. 6 oz. add pepper and salt to taste. and as much breadcrumb as needed to keep the mixture together. sugar to taste. Line a plate with paste. and cover the paste. pour the mixture into a small pie-dish. 30. gooseberries. 1 oz. ½ oz. Shape into cutlets. until the rice is quite tender. when soft enough to pulp. 1 gill of milk. juice of ½ a lemon. meal. ½ teacupful tinned tomatoes. No. 123 . well beaten. and serve. adding seasoning to taste. No. rub the fruit through a sieve.

pour the gravy from it round the dish. Pound to a smooth paste and moisten with a little tarragon vinegar. bake 15 minutes. sift with powdered sugar and serve. 2 bars of good chocolate. make into sandwiches. set the saucepan aside and allow the tomatoes to cool. ¼ lb. then turn it out and let it get cold. a little salt. a piece of butter the size of an egg. Mix the chocolate with the cream and spread the mixture on thin slices of bread. 2 eggs. Cut in slices 1 or 2 ripe red tomatoes. and let them simmer for 10 minutes. slit the latter and remove it when the cream is whipped firmly. melt the butter in a saucepan. add the tomatoes and pepper and salt to taste. CHEESE SANDWICHES. tomatoes. ½ oz. make into sandwiches in the usual way. Spread some thin brown bread thickly with cream cheese. whip the cream. CREAM CHEESE SANDWICHES. long. mix them with the tomatoes and stir the mixture well over the fire until it is well set. a teaspoonful of curry powder. Grate the chocolate. Put them on a plate in the oven. like sandwiches. TOMATOES ON TOAST. Pound together the yolks of 8 hard-boiled eggs. pepper and salt. sprinkle with fine breadcrumbs seasoned with pepper and salt. spread each piece with golden syrup and over this with clotted cream. Skin and slice the tomatoes. Put a little bit of butter on each slice. If desired sweeter add a little sugar to the cream. and a tablespoonful of fine breadcrumbs. A few drops of lemon juice are an improvement. mashing them well with a wooden spoon.SANDWICHES DEVONSHIRE SANDWICHES. Beat up the eggs. after having removed the seeds. 124 . Arrange in a single layer in a baking tin. CHOCOLATE SANDWICHES. and serve on hot buttered toast. butter. EGG AND TOMATO SANDWICHES. then put any kind of jam between the slices. and when the bread is toasted serve on a napkin. adding a piece of vanilla ½ in. Cut some slices of rich cheese and place them between some slices of wholemeal bread and butter. ¼ pint cream. CURRY SANDWICHES. Cut some slices of new bread into squares.

125 .

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