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Allinsons Vegetarian Cookbook

Allinsons Vegetarian Cookbook

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Published by rivahcat
Vegetarianism is NOT a new idea; it's been around for centuries! Dr. Allinson wrote this book of meatless recipes in 1915, and they are still valuable today for those who, for whatever reason, wish not to eat flesh.
Vegetarianism is NOT a new idea; it's been around for centuries! Dr. Allinson wrote this book of meatless recipes in 1915, and they are still valuable today for those who, for whatever reason, wish not to eat flesh.

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Published by: rivahcat on May 18, 2013
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05/18/2013

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1 bar of Allinson chocolate, 1/2 pint of milk, 1/2 teaspoonful of cornflour, 1/2 teaspoonful of
vanilla essence. Melt the chocolate over the fire with 1 tablespoonful of water, add the milk, and
stir well; when it boils add the cornflour and vanilla. Boil the sauce up, and serve.

CURRANT SAUCE (RED & WHITE).

1/2 pint of both white and red currants, 2 ozs. of sugar, 1 gill of water, 1/2 a teaspoonful of
cornflour. Cook the ingredients for 10 minutes, rub the fruit through a sieve, re-heat it, and
thicken the sauce with the cornflour. Serve hot or cold.

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