VINNYS A1 STORE

VINNYS EBOOK OF DR. ALLINSON'S COOKERY BOOK
Comprising many valuable Vegetarian Recipes
1915

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VINNYS A1 STORE

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INDEX
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A Dish of Snow Allinson's Custard Almond Cheesecakes Almond, Chocolate, Pudding Almond Custard Almond Pudding (1) Almond Pudding (2) Almond Rice Pudding A Month's Menu for One Person Analysis Apple Cookery— r Apple Cake r Apple Charlotte r Apple Dumplings r Apple Fool r Apple Fritters r Apple Jelly r Apple Pancakes r Apple Pudding r Apple Pudding (Nottingham) r Apple Sago r Apple Sauce r Apple Tart (open) r Apples, Buttered r Apples, Drying r Apples (Rice) r Eve Pudding Apple & Barley (Pearl) Pudding Apple Charlotte Apple Custard, Baked Apple Sauce Apple Soufflé Apple & Orange Compôte Apricot Cream

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Apricot Sauce Apricot Pudding Artichoke Salad Artichoke Soup Artichokes À la Parmesan Artichokes À la Sauce Blanche Artichokes aux Tomato Asparagus, Boiled A Week's Menu Baked Apple Custard Baked Custard Baked Custard Pudding Banana, Wholemeal Pudding Barley (Pearl) and Apple Pudding Barley Soup Batter, Celery Batter, Jam Pudding Batter, Potato Batter, Pudding Batter, Sweet Batter, Vegetable Bean, French, Omelet Bean Pie Beans, Butter, with Parsley Sauce Belgian Pudding Bird's Nest Pudding Biscuits— r Butter r Chocolate r Cocoanut Blackberry Cream Blancmange Blancmanges Blancmange, Chocolate Blancmange, Eggs Blancmange, Lemon Blancmange— r Orange Mould (1) r Orange Mould (2) Blancmange, Semolina

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Blancmange, Tartlets Boiled Onion Sauce Bread and Cakes— r Barley Bannocks r Buns r Bun Loaf r Buns, Plain r Chocolate (1) r Chocolate (2) r Chocolate Macaroons r Cocoanut Biscuits r Cocoanut Drops r Crackers r Cinnamon Madeira Cake r Doughnuts r Dyspeptics' r Oatmeal Bannocks r Sally Luns r Unfermented r Victoria Sandwiches r Wholemeal Gems r Wholemeal Rock Cakes Bread and Cheese Savoury Bread and Jam Pudding Bread Pudding (steamed) Bread Puddings, substantial Bread Soufflé Bread Soup Bread, Wheat & Rice Bread, Wholemeal Fermented Brown Curry Sauce Brown Gravy Brown Gravy Sauce Brown Sauce (1) Brown Sauce (2) Brown Sauce & Stuffed Spanish Onions Brunak Butter Beans with Parsley Sauce Butter Biscuits Buttered Apples Buttermilk Cake

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Buckingham Pudding Bun Pudding Cabbage Cabbage and Eggs Cabbage Soup Cabbage Soup (French) Cabinet Pudding (1) Cabinet Pudding (2) Cabinet Pudding (3) Cake, Lunch Cakes— r Apple (German) r Cocoanut Rock r Cornflower r Crisp Oatmeal r Ginger Sponge r Lemon r Light r Madeira r Orange r Plain r Potato r Potato Flour r Queen's Sponge r Rice (1) r Rice (2) r Rock Seed r Seed (1) r Seed (2) r Seed (3) r Seed (4) r Seed (5) r Seed (6) r Sly r Sponge (1) r Sponge (2) r Sponge, Roly-poly r Tipsy r Wholemeal r Wholemeal Rock

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Canadian Pudding Caper Sauce Caper Soup Caramel Custard Caramel Cup Custard Carrot Pudding Carrot Soup (1) Carrot Soup (2) Carrots and Potatoes Carrots and Rice Carrots with Parsley Sauce Cauliflower au Gratin Cauliflower and Potato Pie Cauliflower Pie Cauliflower Salad Cauliflower Soup Cauliflower with White Sauce Celery à la Parmesan Celery Batter Celery Clear Soup Celery Croquettes Celery, Italian Celery, Steamed, with White Cheese Sauce Celery, Stewed, with White Sauce Charlotte, Apple Cheese & Bread Savoury Cheese and Eggs Cheese & Egg Fondu Cheese and Spanish Onions Cheesecakes, Almond Cheesecakes, Potato Cheese, Cream, Sandwiches Cheese, Macaroni Cheese Omelet Cheese, Potato Cheese Salad Cheese Sandwiches Cheese Soufflé Chestnut Pie Chestnuts, Vanilla Chocolate Almond Pudding

VINNYS A1 STORE
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Chocolate Blancmange Chocolate Biscuits Chocolate Cake (1) Chocolate Cake (2) Chocolate Cream Chocolate Cream (French) Chocolate Cream, Whipped Chocolate Macaroons Cinnamon Madeira Cakes Chocolate Mould Chocolate Pudding Chocolate Pudding, Steamed Chocolate Sandwiches Chocolate Sauce Chocolate Soufflé Chocolate Trifle Chocolate Tarts Christmas Pudding (1) Christmas Pudding (2) Christmas Pudding (3) Christmas Pudding (4) Clear Celery Soup Clear Soup Clear Soup, with Dumplings Cocoa Pudding Cocoanut Biscuits Cocoanut Drops Cocoanut Pudding (1) Cocoanut Pudding (2) Cocoanut Rock Cakes Cocoanut Soup Colcanon College Pudding Compôte of Oranges and Apples Corn Pudding Corn Soup Corn, Sweet, Fritters Cornflower Cake Crackers Cream— r Apricot

Brown Curry Savoury Curried Eggs Curried Lentils & Rice Curried Potatoes Curried Rice Curried Rice & Lentils Curried Rice and Tomatoes Custards— r And Fruit Puddings r Allinson's r Almond r .VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q Blackberry r Cheese Sandwiches r Chocolate r Chocolate (French) r Chocolate. Red and White Curry Balls Curry Sandwiches Curry Sauce (1) Curry Sauce (2) Curry Sauce. Tea Currant Sauce. Whipped r Egg r Lemon r Lemon Tarts r Macaroon r Macaroni r Orange r Raspberry r Russian r Strawberry r Swiss r Vanilla. and Stewed Pears r Whipped Crisp Oatmeal Cakes Croquettes. Celery Crusts for Mince Pies Cucumber Salad Cup Custard Currant (Black). Potato Croquettes.

Apple Dumplings.VINNYS A1 STORE q q q q q q q q q q q Baked r Baked Apple r Caramel r Caramel Cup r Cup r Frumenty r Gooseberry r Gooseberry Fool r In Pastry r Macaroni r Macaroon r Orange r Pastry r Pudding r Pudding. Baked r Pudding without Eggs r Raspberry r Strawberry r Savoury (1) r Savoury (2) Cutlets. Mushroom r Devonshire Sandwiches Doughnuts Dried Apples Dumplings. Sponge Dyspeptics' Bread Egg Cookery— r Apple Soufflé r Cheese Soufflé r Chocolate Soufflé r Curried Eggs r Egg and Cheese r Egg & Cheese Fondu r Egg and Tomato Sandwiches r Egg and Tomato Sauce r Egg Salad and Mayonnaise r Egg Salmagundi with Jam . Spinach Dumplings.

Tomato r Eggs. Scotch r Eggs. Water r Forcemeat Eggs r French Eggs r Mushroom Soufflé r Potato Soufflé r Ratafia Soufflé r Rice Soufflé r Savory Creamed Eggs r Savory Soufflé r Spinach Tortilla r Stirred Eggs on Toast r Sweet Creamed Eggs r Tomato Soufflé Egg and Tomato Sandwiches Egg Blancmange Egg Caper Sauce Egg Cream Egg Mayonnaise Egg Sauce Egg Sauce with Saffron Empress Puddings Eve Pudding r Favourite Pie Feather Pudding Flour Lentil Pudding Flour Potato Cakes .VINNYS A1 STORE q q q q q q q q q q q q q q Egg Savoury r Eggs à la Bonne Femme r Eggs à la Duchesse r Eggs au Gratin r Eggs and Cabbage r Eggs and Mushrooms r Eggs. Swiss r Eggs. Scalloped r Eggs. Stuffed r Eggs. Tarragon r Eggs. Poached r Eggs. Sweet Creamed r Eggs.

VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Forcemeat Balls Forcemeat Eggs French Bean Omelet French Eggs French Omelet with Cheese French Sauce Fried Onion Sauce Fritters. Sweet Corn Fruit and Custard Pudding Fruit. Savoury (2) Fritters. Apple Fritters. Savoury (1) Fritters. Rice Fritters. Pudding Frumenty Gardener Omelet Giant Sago Pudding Ginger Sponge Cake Golden Syrup Puddings Gooseberry Custard Gooseberry Fool Gooseberry Soufflé Greengage Soufflé Green Pea and Rice Soup Green Vegetables Ground Rice Pancakes Ground Rice Pudding Gruel Gruel Barley Haggis Haricot Soup Hasty Meal Pudding (1) Hasty Meal Pudding (2) Herb Omelet Herb Pie Herb Sauce Horseradish Sauce Hot-Pot . Stewed.

Allinson's— s Biscuits s Blancmange Powder s Books on Health s Breakfast Oats s Crushed Wheat s Custard Powder s Fine Ground Wheatmeal s Finest Nut Oil s Food for Babies s Food "Power" s Hair Restorer s Hair Tonic s Natural Food Cocoa s Natural Food Chocolate s Prepared Barley s Salad Oil s Simple Ointment s Specialities s Tar Soap s Vege-Butter s Wholemeal s Wholemeal Lunch Biscuits s Wholemeal Rusks Ice. Tapioca Icing for Cakes Improved Milk Puddings Invalid Cookery— r Barley for Babies r Barley for Invalids and Adults r Barley Gruel r Barley Jelly r Barley Porridge r Barley Puddings r Barley Water r Black Currant Tea r Bran Tea r Cocoa r Lemon Water r Oatmeal Porridge .VINNYS A1 STORE q q q q q Index to Advertisements— r Brunak r Dr.

& Rice Lentils. Barley Jumbles Kentish Pudding Pie Leek Pie Leek Soup (1) Leek Soup (2) Leeks Lemon Blancmange Lemon Cakes Lemon Cream Lemon Cream Tarts Lemon Pudding Lemon Tart Lemon Trifle Lentil Flour Pudding Lentil Omelet Lentil Pie Lentil Rissoles Lentil Soup Lentil Turnovers Lentils and Rice Lentils. Potted.VINNYS A1 STORE r r r q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Oatmeal Water Rice Pudding Italian Macaroni Jam & Bread Pudding Jam Batter Pudding Jellies. Apple Jellies. Curried. for Sandwiches Light Cakes London Pudding Lunch Cake Macaroni Cheese Macaroni Cream Macaroni Custard Macaroni. Italian Macaroni Omelet Macaroni Pancakes .

Improved Milk Soup Milk Soup for Children Mincemeat (1) Mincemeat (2) Mincemeat Pancakes Minestra Mint Sauce Mushroom Cutlets Mushroom and Eggs Mushroom and Potato Stew Mushroom Pie Mushroom Savoury Mushroom Soufflé Mushroom Tart and Gravy Mushroom Tartlets Mushroom Turnover Mushrooms.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Macaroni Pudding (1) Macaroni Pudding (2) Macaroni Savoury Macaroni Stew Macaroon Macaroon Cream Macaroon Custard Macaroon. Chocolate Madeira Cake Malvern Pudding Marlborough Pie Marlborough Pudding Marmalade (Orange) Pudding Mayonnaise Egg Mayonnaise Sauce Melon Pudding Milk Froth Sauce Milk Pudding Milk Puddings. Stewed Mustard Sauce Natural Food for Babies Natural Food for Invalids and Adults Newcastle Pudding .

Gardener's Omelet. Sweet (2) Omelet. Onion Omelet.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Nursery Pudding Oatmeal Bannocks Oatmeal Cakes (Crisp) Oatmeal Finger Rolls Oatmeal Pancakes Oatmeal Pie Crust Oatmeal Pudding Oatmeal Soup Olive Sauce Omelet. Trappist Omelets. Macaroni Omelet. Tomato (2) Omelet. French Bean Omelet (French) with Cheese Omelet. Sweet (3) Omelet. Savoury Omelet Soufflé (1) Omelet Soufflé (2) Omelet Soufflé (Sweet) Omelet. Sweet (1) Omelet. Cheese Onion and Rice Soup Onion Omelet Onion Pie & Tomato Onion Salad Onion Sauce Onion Soup (French) Onion Tart Onion Tortilla Onion Turnover Onion (Boiled) Sauce Onion (Fried) Sauce Onions (Braised) Onions and Queen's Apple Pie . Lentil Omelet. Herbs Omelet. Tomato (1) Omelet.

Ground Rice Pancakes.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Onions and Rice Onions (Spanish) Baked Onions (Spanish) and Cheese Onions (Spanish) Stewed Orange Cakes Orange & Apple Compôte Orange Cream Orange Custard Orange Flower Puff Orange Flower Sauce Orange Froth Sauce Orange Marmalade Pudding Orange Mould Orange Mould Blancmange (1) Orange Mould Blancmange (2) Orange Pudding Orange Sauce Orange Syrup Oxford Pudding Pancake Pudding Pancakes Pancakes. Macaroni Pancakes. Tomato Pie— r Bean r Cauliflower . Chestnut Piecrusts Pie. Apple Pancakes. Mincemeat Pancakes. Oatmeal Pancakes with Currants Paradise Pudding Parsley Sauce Parsnip Soup Pea Soup Pears (Stewed) and Vanilla Cream Pease Brose Pickled Walnut Savoury Pie.

VINNYS A1 STORE r r r r r r r r r r r r r r r r r r r q q q q q q q q q q q q Cauliflower and Potato Favourite Herb Kentish Pudding Leek Lentil Marlborough Mushroom Onions and Queen's Apple Potato Potato and Cauliflower Potato and Tomato Queen's Apple and Onion Queen's Onion Queen's Tomato Savoury Tomato and Potato Vegetable (1) Vegetable (2) Pies Plain Cake Plum Pudding Poached Eggs Poor Epicure's Pudding Poppy-Seed Pudding Porridge Porridge. Spanish . Oatmeal Portuguese Rice Portuguese Soup Potato Cookery— r Potato à la Duchesse r Potato. Barley Porridge. Baked r Potato Rolls. Bird's Nest r Potato Cakes r Potato Cheese r Potato Cheesecakes r Potato Croquettes r Potato Pudding r Potato Puff r Potato Rolls.

Scalloped r Potatoes. Stuffed (1) r Potatoes. Mashed r Potatoes. Browned r Potatoes. Toasted Potato. Stuffed (2) r Potatoes. Mashed r Potato Sausages r Potato Savoury r Potato Snow r Potato Surprise r Potato with Cheese r Potatoes and Carrots r Potatoes.VINNYS A1 STORE q q q q q q q q q q q q q Potato Salad (1) r Potato Salad (2) r Potato Salad. Stuffed (4) r Potatoes. Curried r Potatoes. Stuffed (3) r Potatoes. Mashed (Another way) r Potatoes (Milk) r Potatoes (Milk) with Capers r Potatoes. Batter Potato and Cauliflower Pie Potato and Tomato Pie Potato Flour Cakes Potato Pie Potato Salad (1) Potato Salad (2) Potato Soufflé Potato Soup Potatoes and Mushroom Stew Prune Pudding Prune Pudding Pudding— r Almond (1) r Almond (2) r Belgian r Bird's Nest r Bread and Jam r Canadian r Carrot r .

VINNYS A1 STORE q Chocolate Almond r Cocoanut r College r Corn r Fruit and Custard r Giant Sago r Golden Syrup r Hasty Meal (1) r Hasty Meal (2) r Lentil Flour r London r Macaroni r Malvern r Marlborough r Melon r Milk r Newcastle r Nursery r Oatmeal r Orange r Orange Marmalade r Oxford r Pancake r Potato r Prune r Semolina r Simple r Simple Fruit r Spanish r Stewed Fruit r Tapioca r Winifred Puddings— r Almond Rice r Apple r Apple Charlotte r Apple (Nottingham) r Apricot r Baked Custard r Baked Jam r Barley r .

II Puffs. Improved r Orange Mould r Paradise r Plum r Poor Epicure's r Poppy-Seed r Prune r Rice r Rice (French) r Rolled Wheat r Rusk r Simple Soufflé r Sponge Dumplings r Stuffed Sweet Rolls r Vanilla Chestnuts r Wholemeal Banana r Yorkshire.VINNYS A1 STORE q Barley (Pearl) and Apple r Batter r Bread (Steamed) r Bread (Substantial) r Buckingham r Bun r Cabinet (1) r Cabinet (2) r Cabinet (3) r Chocolate r Chocolate Mould r Chocolate (Steamed) r Christmas r Cocoa r Custard r Empress r Eve r Feather r For Babies r Golden Syrup r Ground Rice r Kentish Pie r Lemon r Milk. Potato r .

Unfermented Finger Rose Sauce Rusk Pudding . Curried Rice and Onions Rice and Onion Soup Rice and Wheat Bread Rice Cakes (1) Rice Cakes (2) Rice. Stuffed Sweet Rolls. Lentil Rock Seed Cakes Rolled Wheat Pudding Rolls. Curried Rice Fritters Rice.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Queen's Apple and Onion Pie Queen's Onion Pie Queen's Sponge Cakes Queen's Tomato Pie Raspberry Cream Raspberry Custard Raspberry Froth Raspberry Froth Sauce Ratafia Sauce Ratafia Soufflé Rice and Carrots Rice and Green Pea Soup Rice and Lentils Rice & Lentils. Oatmeal Finger Rolls. How to Cook Rice (Ground) Pancakes Rice (Ground) Pudding Rice (Italian) Savoury Rice (Portuguese) Rice Pudding (French) Rice Savoury Croquettes Rice Soufflé Rice Soup Rice (Spanish) Rissoles.

Mashed r Spanish r Winter Sally Luns Sandwiches— r Cheese r Chocolate r Cream Cheese r Curry r Devonshire r Egg and Tomato r Potted Lentil r Tomato and Egg r Tomatoes on Toast r Victoria Sauces— r Apple r Apricot r Boiled Onion r Brown (1) r Brown (2) r Brown Curry r Brown Gravy r Brown and Stuffed Spanish Onion r Caper q q q .VINNYS A1 STORE q q q q q Russian Cream Saffron with Egg Sauce Sago (Giant) Pudding Salads— r Artichoke r Cauliflower r Cheese r Cucumber r Egg and Mayonnaise r Egg Mayonnaise r Onion r Potato (1) r Potato (2) r Potato (1) r Potato (2) r Potato.

Potato Savouries— r Artichokes and Tomatoes r Bean Pie r Bread and Cheese r Butter Beans and Parsley Sauce r . Fried r Orange r Orange Flower r Orange Froth r Parsley r Raspberry Froth r Ratafia r Rose r Savoury r Sorrel r Spice r Tartare r Tomato (1) r Tomato (2) r Wheatmeal r White (1) r White (2) r White Savoury r White.VINNYS A1 STORE q q Chocolate r Currant (Red and White) r Curry (1) r Curry (2) r Egg r Egg Caper r Egg with Saffron r French r Herb r Horseradish r Mayonnaise r Milk Froth r Mint r Mustard r Olive r Onion r Onions. and Spanish Onions Sausages.

Pickled Walnut . for Sandwiches Minestra Mushroom Mushroom Cutlets Mushroom Tart and Gravy Mushroom Tartlet Mushroom Turnover Nutroast Oatmeal Piecrust Onion Tart Onion Turnover Potato Pie Potato and Mushroom Stew Potato and Tomato Pie Queen's Apple and Onion Pie Queen's Onion Pie Queen's Tomato Pie Savoury. Custard (2) Savoury Pie Savoury.VINNYS A1 STORE r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r Carrots and Rice Cauliflower Pie Cauliflower and Potato Pie Celery à la Parmesan Celery Croquettes Cheese and Bread Chestnut Pie Colcanon Corn Pudding Curry Curry Balls Favourite Pie Forcemeat Balls Fritters. Potted. Savoury (2) Haggis Hot-Pot Lentil (Curried) and Rice Lentil Rissoles Lentil Turnover Lentils. Savoury (1) Fritters. Custard (1) Savoury.

or Curly Kale Scotch Eggs Seed Cake (1) Seed Cake (2) Seed Cake (3) Seed Cake (4) Seed Cake (5) Seed Cake (6) r . and Cheese r Spanish Onions (Stewed) r Spanish Onions and White Sauce r Spanish Stew r Spinach Dumplings r Stewed Mushrooms r Stuffed Spanish Onions and Brown Sauce r Sweet Corn Fritters r Tomato and Onion Pie r Tomato Pie r Tomato à la Parmesan r Tomato Tortilla r Tomatoes au Gratin r Vegetable Balls r Vegetable Mould r Vegetable Pie (1) r Vegetable Pie (2) r Vegetable Stew r Yorkshire Pudding Savoury Creamed Eggs Savoury Dishes made with Batter Savoury Egg Savoury Macaroni Savoury Omelet Savoury Potatoes Savoury Rice (Italian) Savoury Rice Croquettes Savoury Sauce Savoury Soufflé Savoury White Sauce Scalloped Eggs Scotch.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q Savoury Tartlets r Spaghetti aux Tomato r Spanish Onion.

Omelet (1) Soufflé. Simple Soufflé. Potatoes Soufflé. Ratafia Soufflé. Cheese Soufflé. Apple Soufflé.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Seed Cakes. Tomato Soups— r Artichoke r Barley r Bread r Cabbage r Cabbage (French) r Caper r Carrot (1) r Carrot (2) r Cauliflower r Clear r Clear Celery r Clear. Rice Soufflé. Greengage Soufflé. Rock Semolina Blancmange Simple Fruit Pudding Simple Pudding Simple Soufflé Sly Cakes Snowballs Sorrel Sauce Sorrel Soup (1) Sorrel Soup (2) Sorrel Soup (French) (3) Soufflé. Omelet Soufflé. Mushroom Soufflé. with Dumplings . Chocolate Soufflé. Gooseberry Soufflé. Omelet (2) Soufflé. Sweet Omelet Soufflé. Savoury Soufflé. Bread Soufflé.

Stewed Spanish Pudding Spanish Rice Spanish Salad r . Andrew's r Summer r Tapioca and Tomato r Tomato (1) r Tomato (2) r Tomato and Tapioca r Vegetable r Vegetable Marrow r White r Wholemeal Spaghetti aux Tomato Spanish Onion and Cheese Spanish Onions and White Sauce Spanish Onions. Stuffed.VINNYS A1 STORE q q q q q q q q Cocoanut r Corn r Haricot r Leek (1) r Leek (2) r Lentil r Milk r Milk. for Children r Oatmeal r Onion and Rice r Onion (French) r Parsnip r Pea r Portuguese r Potato r Rice r Rice and Green Pea r Sorrel (1) r Sorrel (2) r Sorrel (French) (3) r Spanish r Spinach r Spring r St. and Brown Sauce Spanish Onions.

Ginger Sponge Cake. Roly-poly Sponge Dumplings Sponge Mould Spring Soup Stewed Fruit Pudding Stewed Mushrooms Stewed Pears and Vanilla Cream Stewed Spanish Onions Stews— r Macaroni r Mushroom & Potato r Potato & Mushroom r Spanish r Vegetable Stirred Eggs on Toast Strawberry Cream Strawberry Custard Stuffed Eggs Stuffed Potatoes (1) Stuffed Potatoes (2) Stuffed Potatoes (3) Stuffed Potatoes (4) Stuffed Spanish Onions and Brown Sauce Stuffed Sweet Rolls Substantial Bread Puddings Summer Salads Summer Soup Sweet Batter Sweet Corn Fritters Sweet Creamed Eggs Sweet Omelet (1) . Queen's Sponge Cake (1) Sponge Cake (2) Sponge Cakes.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Spanish Stew Spice Sauce Spinach Spinach Dumplings Spinach Soup Spinach Tortilla Sponge Cake.

Orange Tarts— r Apple (Open) r Blancmange Tartlets r Cheesecakes. Savoury Tapioca & Tomato Soup Tapioca Ice Tapioca Pudding Tarragon Egg Tartare Sauce Tea. Bran Tipsy Cake Toasted Potatoes Tomato aux Artichokes Tomato and Egg Sandwiches Tomato and Egg Sandwiches Tomato & Onion Pie Tomato & Potato Pie Tomato and Tapioca Soup Tomato Eggs Tomato Omelet (1) Tomato Omelet (2) Tomato Pie Tomato Sauce (1) Tomato Sauce (2) Tomato Sauce and Egg Tomato Soufflé Tomato Soup (1) q q q q q q q q q q q q q q q q q q q q q q q q q q .VINNYS A1 STORE q q q q q q q Sweet Omelet (2) Sweet Omelet (3) Swiss Cream Swiss Eggs Syrup. Mushroom Tartlets. Almond r Chocolate r Lemon r Lemon Cream r Onion r Treacle Tartlets. Black Currant Tea.

Mushroom Unfermented Bread Unfermented Finger Rolls Vegetable Balls Vegetable Batter Vegetable Marrow Soup Vegetable Mould Vegetable Pie (1) Vegetable Pie (2) Vegetable Soup Vegetable Stew Vegetables— r Artichokes à la Parmesan r Artichokes à la Sauce Blanche r Asparagus. with White Cheese Sauce r Celery. Mashed Turnover. Chocolate Trifle. Lemon Turnips.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q Tomato Soup (2) Tomato Tortilla Tomatoes á la Parmesan Tomatoes and Curried Rice Tomatoes au Gratin Tomatoes. Onion Turnovers. Stewed r Onions. Braised r Onion Tortilla . aux Tomatoes on Toast Treacle Tart Trifle. Lentil Turnovers. Stewed. Spaghetti. Boiled r Cabbage r Carrots with Parsley Sauce r Cauliflower with White Sauce r Celery (Italian) r Celery. Steamed. with White Sauce r Green r Leeks r Mushrooms.

VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q Onions (Spanish) baked r Scotch. Savoury White Sauce (1) White Sauce (2) White Soup Wholemeal Banana Pudding Wholemeal Bread (Fermented) Wholemeal Cake Wholemeal Cookery Wholemeal Gems Wholemeal Rock Cakes Wholemeal Soup Wholesome Cookery— r Breakfasts r Dinners r Drinks r Evening Meals r Midday Meals r Suppers Winifred Pudding Winter Salads Yorkshire Pudding INTRODUCTION . Oatmeal Wheatmeal Sauce Whipped Cream White Sauce & Spanish Onions White Sauce. Barley Water Eggs Water. or Curly Kale r Spinach r Turnips. Savoury Water. Mashed Vanilla Chestnuts Vanilla Cream and Stewed Pears Victoria Sandwiches r q q q q Walnuts (Pickled).

The list is copied from a little pamphlet by A. Not only do they delay the digestion of the foods in which they are used. like arsenic. which always demands cheap goods. but also to flesh eaters. for instance. The recipes have been written bearing in mind the necessity for a wholesome diet. Flesh F. when I inquired closely into the causes. Duncan. published by the Vegetarian Society in Manchester. and often are the primary cause of stone in the kidney and bladder. soda. as well as to vegetarians who may wish to use it for reference. in boiled savouries or sweets which are largely made of wholemeal. I will now give a list of the composition of the various foods. one for each day in a month. lentils or peas perhaps once a week. that is. for instance. convince the readers that all these chemicals are best avoided in culinary preparations. and it will be better for the health of each individual if the plainer dishes only are prepared for the daily table. but when the housewife tries to put before her family or friends a meal in which meat is to be conspicuous by its absence. which is liked by so many on account of its convenience. Vegetarians also frequently stay with non-vegetarian friends. is nothing but ordinary flour mixed with some sort of baking powder. namely. They are often used in the making of acid drinks. They take these very concentrated. heavy and dull feelings. Should any one wish to make the dishes richer. to be beneficial to the system of the consumer. I hope. the abuse of pulse food was generally the chief one.W. tartaric acid. Even salt and spices are best used in great moderation. for in it will be found a set of thirty menus. if our dishes could be prepared without them it would be far the best. savouries or sweets. because they have an idea that only they will support them when the use of meat is abandoned. and then only when they have plenty of physical work to do. not to eat much pulse. when lemons are not handy. in which a substitute for suet is required to lighten the mixture. but there are a number of dishes introduced which can hardly claim to be hygienic. it has to be left to the good judgment of the readers to use them on rare occasions only. come on the table perhaps once a month. the most concentrated of all foods. are all most injurious to the system. Let me draw the attention of vegetarians to the use of soaked sago in many dishes. tartaric acid. I have known several people who tried vegetarianism who have given up the trial in despair. she is often at a loss how to set about it. I wish here to impress on vegetarians. These few remarks will. those who once have got accustomed to the use of yeast will not find it any more trouble than using baking powder. baking powder had been used. require a great deal of muscular exertion on his part. soda and bicarbonate of soda. or lodge with others who do not understand how to provide for them. and general discomfort. this is the rock on which many "would-be vegetarians" come to grief. or cream. roly-poly pudding. Throughout this book it will be found that the use of wholemeal has been introduced in the place of white flour. When soaked sago is used (taking a teacupful of dry sago to two breakfastcupfuls of meal) a light paste will be obtained which would mislead any meat eater into the belief that suet or. I have tried to make this a hygienic cookery book. it can easily be done by an addition of butter. BUTCHERS' MEAT AND FISH. and give rise to various stomach troubles. In my own household butter beans. The results to persons of sedentary habits of eating pulse foods often are indigestion. For such this book will especially prove useful. and often cause acute dyspepsia. nitrogenous foods in rather large quantities. and citric acid. mixed with baking powder. baking powder. giving suitable recipes with quantities for one person only. Thoroughly soaked sago should be used in all dishes. Tartaric acid and citric acid also belong to the class of injurious chemicals.VINNYS A1 STORE This book is written with the object of laying before the public a cookery book which will be useful not only to vegetarians. eggs. and. This is a farinaceous food which should be used much more largely in vegetarian cookery than it is. at any rate. It may here be beneficial to give a few hints as to the harm done by the use of the most commonly introduced chemicals. and all fruit or vegetable puddings which are boiled in a paste. who are often at a loss for recipes for non-flesh dishes. Another danger lies in the fact that these chemicals are too dear to be supplied pure to the public. but it takes a long time to wean people entirely from the use of condiments. in vegetable haggis. . and those who wish to give the diet a trial. and these chemicals have been left out of this book entirely. Nowadays most people admit that "too much meat is eaten". which may be instructive and useful to those to whom the study of dietetics is new. and they will be found to be less rich than those in most of the cookery books published. Those persons who do not care to follow the hygienic principle in its entirety can easily substitute white flour if preferred. the first step towards it is to use them as sparingly as possible. coloured and flavoured. They are foods which. Baking powder. Self-raising flour. bicarbonate of soda. and the result is that many of the chemicals in the market are mixed with other still worse poisons. as. in the same way egg powders are simply starch powders. but also cause rheumatism and gout. In breads and cakes I have used a small quantity of yeast for the rising of the dough. They irritate the stomach violently. None but those persons who have strong digestive organs should eat pulse foods at all.

5 14.7 2. cleaned 11.1 5.0 64.3 49. fresh Scotch Buckwheat.0 13.0 51.9 6. 1.1 0.0 38.8 4.0 9.2 11.VINNYS A1 STORE 100 Parts Contain Albuminoids.0 2.0 0.2 18.3 100 Parts Contain GRAINS.0 0.1 ----2.0 69.5 3.0 13.5 3.6 5.5 7.7 2.0 1.7 17.8 0.5 68.1 42.3 14.4 24.6 PULSE.0 63.3 2.5 0.0 -12. Sugar.1 2.5 .0 23. Gristle.0 14.5 14.0 16. Oatm'l.0 11.3 3.5 74.2 50.5 7.0 50.3 1.0 63.2 6.7 6.0 69.7 0.2 16. husk free Pearl Barley Barley Meal Rye flour Maize Rice.0 14.0 0.7 2. Mineral Ossein.6 14.5 15. Peas Lentils Haricots 22.0 0.1 10.8 44.1 15.0 13.7 7.3 1. &c.0 3.1 32.1 0.0 Mackerel Herring Bacon 44.1 3.B.0 1.4 1. White English Fine Flour.7 1.5 Fowl 14.8 5.5 10. Fat.5 0. Fat.6 2.2 4.2 1. from white soft Wheat Coarse Bran Household Flour.0 8.5 76.5 8. Extractives.0 22.0 52. formers.6 Water.9 5.0 5.3 5. &c.6 Mutt'n C.2 -3. Walnuts[F] 12.0 71. Heat-producers FleshStarch.0 65.5 76.0 NUTS.0 0.1 2.5 9.0 7. Water. Fibre.8 1.7 10. Mutton Chop 7.1 2.5 14.0 1. etc.6 2. Wheat.6 76.7 81. J.0 71.0 0.9 31.0 Pork 4.5 1.5 10.5 2.4 14. Matter.9 13.Bone -Beef 8.5 6.6 1.3 44.0 40. Mineral Indigestible Matter.0 0.5 2.0 30.6 15.

6 0.5 2. Turnips.9 66.0 11.6 1.8 89.8 89.3 0.5 83.8 0.3 0.0 0.8 6.1 28.4 0.0 0.7 0.6 8. Cherries[E] K.6 6.0 87.7 2.2 5.8 0.8 2.0 0.2 7.6 0.4 0.8 0.0 82.8 7.9 -0.9[B] 0.0 91.3 90.0 5.1 0.0[B] 0.1 6.0 2.7[B] 0.0 84.0 0. STALKS.7 9.1[B] 1. C.2 0.2 80.3 14.0 1.8 1.1 0.5 1.7 0.0 95.8 3.9 48.1 6.4 0. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.0 1.6 0.2 .5 0.8 3.1 8.5 1. Peaches[E] Bananas Figs.5 0.8 1.4 4.2 -0.5 0.7 84.0 93.3 8.7 13.2 1. Apples Pears Gooseberries Grapes Strawberr's K.8[D] 1.6 0.6 2.4 11.6 ROOTS AND TUBERS.8 19.0 2.1 89.9 16.3 5.4 0.4 3.9 0.9[B] 0.0 46.5 0.6 4.3 93.5 20. K.7 0.8 0.5 --0.5 0.2 -0.9 5.2 75.3 5.5 1.2 0.8 4.0 3.5 11.1 FRUITS.2 12.2 -1.0 LEAVES.0 81.0 96.1 0. solid kernel 8.5[C] 0.2 0.7 2.3 0.2 0.6 0.2 3.4 3.8 0.2 1. Plums[E] K.2 0.8 94.4 14.6 0. STEMS.0 0.VINNYS A1 STORE Filberts[F] Cocoa Nut.5 20. AND WHOLE PLANTS. 1.7 1.7 1.4 5.8 1. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1.6 0.3 81.7 0.7 65.0 1.4 0.8 96.7 2.8 95.4 1.0[B] 2.7 1.0 80.1 0. Potatoes.5 --1.5 2.9 2.0 1. Currants.5 1.7 55.0 2.5 4.5 35.7 1.5 -1.8 80.1 0.4 0.4 2.5 0.1 18.8 2.4 2.5 2.9 17.1 5.0 93.9 0.0 2.5 0.1[B] 0.7 92.4 0.9 1.3 1.3 4.0 2.3 11.5 0.2 85.0 86.0 8.0 2.0 73. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.0 9. K.

2. WB 3.0 4.3% oxalic acid.VINNYS A1 STORE MILK AND DAIRY PRODUCE. Healthful cookery must result in health to the household and. I now leave this book in the hands of the public.0 Cheese.0 2.3 0. A. cane sugar.0 5.0 10. The letters refer to the authorities for the analyses:—J.2 9.. Avoid disease-communicating foods.7 [A] Contains 0. [D] Tartaric acid.8 0. 7 brands. If they learn to prepare wholesome and pure food.0 4.0 Skim Milk 4.0 0.4 22. to the nation. Cows' Milk 4.0 2. James Bell.9 Goats' Mk. 41. Blyth.2 Hens' Eggs[A][G] 14.0 Butter 2.5 5.25 4.9 0. Otto Hehner.7 36. K..8 1. C. König. [F] Fresh kernels. [G] Extractives. WB 37.56 0.5 88. use those only which are conducive to health.4 11.16 1.0%.2 0.3 -----------86.7 35.8 ---3.0 35.6 71. Cameron. [B] Malic acid. H. [E] Without stones.7 Hum'n Mk.5 4.3 54. J. [H] Mean of 13 analyses.0 23.8 22.. therefore.5 55.1%.. American.0 Cream 6. ..0 91.B.B.1 Cheese. mean of 70 analyses.5 5. Johnstone.[H] 10. those who are dependent on them will benefit by it. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall). Milk sugar..0 5. to which the inquirer is referred.2 2. W.3 Asses' Mk. [C] Citric acid. 38. and you will be rewarded by an increase of health and consequently of happiness..5 Condensed Milk.4 1.9 86.2 87. &c. J. 13.0 89. WB 3.4 0. dble.75 0.W. The health of the nation to a great extent is in the hands of our cooks and housewives. I hope that it will be found useful by many and a help to those who wish to live in a way which is conducive to health and at the same time innocent of slaughter and cruelty. Glo'ster.7%. WB 1.

1 lb. 2 quarts of water. pepper and salt to taste. Allow all to simmer gently for 1 hour. each of artichokes and potatoes. add the milk. 1/2 a teaspoonful of thyme. 1 teaspoonful of mixed herbs. and serve. 1 oz. 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). if the flavour is liked. boil the soup up and serve at once. When the beans are quite tender. 2 turnips. adding the butter. of onions. 1 stick of celery. a little grated nutmeg. of haricot beans. BARLEY SOUP. 1 oz. potatoes. and seasoning. 4 potatoes. Peel. 1 dessertspoonful of finely chopped parsley. add the milk and parsley. 1 oz. stirring occasionally. 1/2 pint of milk. add them to the bread with the butter and pepper and salt to taste. 1/2 oz. rub the soup through a sieve. of butter. Pick and wash the barley. Cook them until tender in 1 quart of water with the butter and seasoning. of butter. and pepper and salt to taste. herbs. thyme. 1 oz. slice the potatoes. 1 lb.VINNYS A1 STORE SOUPS AND STEWS ARTICHOKE SOUP. 2 carrots. boil the soup up. boil it up and serve. of butter. pepper and salt to taste. of stale crusts of Allinson wholemeal bread. wash. 3-1/2 pints of water. CABBAGE SOUP. 1 Spanish onion. Boil the whole gently for 4 hours with the water. 1 pint of milk. and boil the soup up again. then rub the soup through a sieve. of butter. add the milk and parsley. and cut into dice the artichokes. Add water if the soup is too thick. Cut up into small dice the vegetables. BREAD SOUP. Return the liquid to the saucepan. of turnips. return it to the saucepan. add the parsley chopped up finely. 1 lb. 1/2 oz. 8 pints of water. or small dice of bread fried crisp in butter or vege-butter. When the vegetables are tender rub them through a sieve. 1/2 lb. and onion. of parsley. HARICOT SOUP. of pearl barley. 2 onions. adding the butter. 2 sticks of celery. Soak the crusts in the water for 2 hours before they are put over the fire. 1/2 pint of milk. . adding more water if needed. return it to the saucepan. When the barley is quite soft. 8 oz. of finely chopped parsley. 4 onions. 1/2 lb. Cook all very gently for 3-1/2 to 4 hours. Serve with Allinson plain rusks. and. chop up the onions.

1/2 oz. 1 oz. and serve. pepper and salt. of butter. CAPER SOUP. 1 fair-sized onion. add them and let the soup cook gently for 10 minutes. 2 eggs. Wash the cabbage and shred it finely. and then rub them through a sieve. bread. and 1 blade of mace. return the soup to the saucepan. serve with little squares of toasted or fried bread. 1/2 saltspoonful of nutmeg. add the parsley. 1 onion. of Allinson wholemeal bread without crust. 3 oz. 1 oz. 1 turnip. of butter. set these two in a saucepan over the fire with 1 quart of water. rub all through a sieve. 1 small head of celery. butter. 1-1/2 oz. boil the vegetables in the milk and water until quite tender.VINNYS A1 STORE 1 fair-sized cabbage. 1 medium-sized cabbage. Wash. Prepare and cut up the onions and celery. and 1 dessertspoonful of Allinson fine wheatmeal. and mace. pepper and salt to taste. a large Spanish onion. 4 good-sized carrots. If the carrots are old. When quite soft. Boil the milk and water and butter. set them over the fire with 3 pints of water. 1 large tablespoonful of capers. the butter and seasoning. CABBAGE SOUP (French). they will take longer cooking. 1 dessertspoonful of finely chopped parsley. take it off the fire. 1/2 lemon. pepper and salt to taste. 1 head of celery. and serve. peel the potatoes and cut them into small dice. rub the wheatmeal smooth with a little water. at the last add the juice of the half lemon. Set the vegetables over the fire with 3 pints of water. of butter. 1-1/2 oz. and serve with sippets of toast. 3 oz. and cut the carrots into dice. pepper and salt to taste. re-heat the soup without allowing it to boil. Let all boil together. and let all cook gently for 1 hour. shred up very fine. and let all simmer gently for 10 minutes. . adding the mace. and cut them up small. until the vegetables are quite tender. or longer it the vegetables are not quite tender. and 2 blades of mace. chop up the onion. of butter. 1 lb. with seasoning to taste. Add the milk and thickening when the vegetables are thoroughly tender. 1 blade of mace. 3 pints of milk and water equal parts. thicken it with the wheatmeal rubbed smooth with a little milk. Scrape and wash the vegetables. CARROT SOUP (1). of butter. beat up the eggs and add them carefully. and if too thick add water to the soup. scrape. When the vegetables are tender. let it simmer with the soup for 5 minutes. Chop up the capers. 4 good-sized carrots. allow it to boil up. the butter. of Allinson fine wheatmeal. add the butter. pepper and salt to taste. Let all cook until quite soft. 1 pint of milk. 11/2 oz. that they may not curdle. 1-1/2 pints of milk. which will probably be in 1-1/2 hours. or Allinson plain rusks. 2 tablespoonfuls of Allinson fine wheatmeal. CARROT SOUP (2). adding the mace and seasoning. After preparing and washing the cabbage. and seasoning. of potatoes. 2 pints of water. of breadcrumbs. Return the mixture to the saucepan. season with pepper and salt.

Cut up in thin slices the carrot and turnip. When brown.VINNYS A1 STORE which should be as thick as cream. pepper and salt to taste. Chop up finely the onions and fry them brown in the butter in the saucepan in which the soup is to be made. of butter. 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. butter. sago. of vermicelli. 1 large Spanish onion. nutmeg. the mace. in the saucepan in which the soup is to be made. or Italian paste. pepper and salt to taste. and seasoning. and celery. When the vegetables are tender drain the liquid. boil the soup up. drain the liquid. return it to the saucepan. pepper and salt to taste. add 4 pints of water. and seasoning to the soup. 1 carrot. Lastly. and pepper and salt to taste. set it in a pan with boiling water. Chop the onion up fine. herbs. 2 large English onions. mix them with the soup. and the juice of a lemon. and serve. Let it boil for I hour. of butter. nutmeg. 1 turnip. keeping the flowers whole. pepper. boil it up. Return it to the saucepan. and pepper and salt to the water. or Allinson plain rusks. CLEAR CELERY SOUP. 1 teaspoonful of herbs. 1 large head of celery or 2 small ones. return it to the saucepan. and serve the soup with sippets of toast. Pour it into a buttered jug. of butter. 1/2 teaspoonful of nutmeg. and 1 blade of mace. 1-1/2 pints of milk. then drain the liquid from the vegetables. Prepare and cut into small pieces the carrot. a little nutmeg. adding the butter. 1 medium-sized cauliflower. CLEAR SOUP (with Dumplings). a little nutmeg. of Allinson fine wheatmeal. 1 oz. the celery washed and cut into pieces. and fry it brown in the butter. and salt. add these. and let the mixture thicken. CAULIFLOWER SOUP. and thicken the soup with the wheatmeal. Then cut off little lumps with a spoon. and boil in 1-1/2 pints of water. the pepper and salt. Let all cook until the celery is quite soft. 1 oz. and when boiling add the dumplings prepared as follows: 1/2 pint of clear soup. with the fried onions. with the herbs. 4 eggs. Prepare the cauliflower by washing and breaking it into pieces. and throw these into the soup and boil up before serving. the nutmeg. Beat the eggs well. which should first be smoothed with a little cold water. 1 turnip. and boil the soup up. boil the soup up. and season the mixture with nutmeg. 1 teaspoonful of mixed herbs. CLEAR SOUP. 1-1/2 oz. 1/2 head of celery. add these. and add 5 pints of water. let the soup cook until this is quite soft. add the water. 2 oz. When the cauliflower is quite tender add the milk. 3 pints of water. and add 1 oz. add the lemon juice. 2 oz. pepper and salt to taste. and serve with sippets of crisp toast. turnip. 1 carrot. 1 large Spanish onion. .

each of lentils and potatoes. and cut up the potatoes. and serve with a little plain boiled rice. 1 lb. 2 eggs. 1 dozen leeks. chopped up very fine. of butter. and boil the soup up again. Serve with Allinson plain rusks. 1 oz. Make a paste of the eggs. 1 lb. and pepper and salt. Add the milk. milk. Peel and wash the potatoes and cut them into dice. cut them into pieces about an inch long. saving the heart for table use). 1 large Spanish onion. Cut off the coarse part of the green ends of the leeks. 1-1/2 pints of milk. of eschalots. of fresh ones. adding the mace. Return the mixture to the saucepan. pepper and salt to taste. 1/2 oz. then cook both vegetables with 2 pints of water. and cook them until tender. which will be in about 1 hour. 1 medium-sized head of celery (or the outer pieces of a head of celery. serve with sippets of toast. of butter. and cut the leeks lengthways. Steep the wheat over night in the water and boil it in the same water for 3 hours. 1 oz. add it to the soup and let it boil up before serving. Peel. 1 oz. add the butter. LEEK SOUP (1). and seasoning. pepper and salt to taste. the eschalots. 1 lb. strain the mixture through a sieve and then return the soup to the saucepan. When the vegetables are quite tender. of butter. 1/2 pint of milk. LENTIL SOUP. cinnamon. and lemon juice. CORN SOUP. 1 saltspoonful of cinnamon. the juice of a lemon. 1 breakfastcupful of fresh wheat. 1 quart of water. let it simmer for 5 minutes. 2 blades of mace. add the milk and parsley. and the juice of a lemon.VINNYS A1 STORE COCOANUT SOUP. wheatmeal. of butter. 1 oz. 1-1/2 pints of milk. then cut them in short pieces. Let the whole simmer very gently for another 1/2 hour. and serve. boil up. Chop the onion up . so as to be able to brush out the grit. seasoning to taste. of potatoes. Should the soup be too thick add a little hot water. pepper and salt to taste. Boil the cocoanut in the water. Wash the leeks well. of finely chopped parsley. Before serving add the lemon juice. 2 bunches of leeks. and seasoning. 1/2 oz. 2 cocoanuts grated. and seasoning. pepper and salt to taste. 1 oz. and see no grit remains. add the butter. 3 pints of water. rub them through a sieve. Let it cook gently for an hour. Set the vegetables over the fire with 1 quart of water. of Allinson fine wheatmeal. of potatoes. 1 breakfastcupful of tinned tomatoes or 1/2 lb. wash. When soft rub all through a sieve and return the soup to the saucepan. boil the soup up once more. LEEK SOUP (2). Prepare the leeks as in the previous recipe. and the juice of a lemon (this last may be omitted if not liked). butter. and add the lemon juice just before serving.

ONION SOUP (French). add the sugar. 3 oz. return the whole to the saucepan. OATMEAL SOUP. butter. let the soup simmer for 5 minutes. 1 large Spanish onion. 1 egg. 1 head of celery. adding the fried onion. set them over the fire with 2 quarts of water. of sultanas. 1 oz. of butter. MACARONI STEW. and the cheese. Wash. Pick and wash the lentils. and fry it in the butter until beginning to brown. add pepper and salt.VINNYS A1 STORE roughly. add the sultanas. and pepper and salt. Serve with sippets of toast or Allinson plain rusks. 1-1/2 oz. pepper and salt to taste. Boil 1-1/4 pints of milk. and cut up the potatoes. sugar to taste. of tomatoes. 2 oz. and serve. 2 oz. Rub the mixture well through a sieve. add pepper and salt. MILK SOUP. 1 oz. 1/4 lb. Return the soup to the saucepan. of cold boiled macaroni. grated cheese. and more water if the soup is too thick. rub the wheatmeal smooth in the milk. The soup should be of a smooth. Cover them with water and stew them until tender. stir in the oatmeal and allow all to cook gently for 2 hours. and set them over the fire with 2 quarts of water or vegetable stock. When all the ingredients are quite tender rub them through a sieve. of mushrooms. 6 oz. creamy consistency. cut it into small pieces. onions. and cut up the vegetables in small pieces. MILK SOUP (suitable for Children). 1/2 lb. 1 tablespoonful of Allinson fine wheatmeal. Wash and cut the vegetables up small. When brown add to it the cheese and 3 pints of water. pepper and salt to taste. Serve with sippets of toast. 2 tablespoonfuls of Allinson fine wheatmeal. Peel. 3 pints of milk. 1/2 lb. of grated cheese. and fry them a nice brown in the butter. of coarse oatmeal. 1 turnip. When they are nearly soft add the tomatoes. beat up the egg with the rest of the milk and mix the wheatmeal smooth with it. 1 pint of water. some squares of Allinson wholemeal bread. stir this into the boiling milk. When tender add the macaroni cut into finger lengths. 1-1/2 pints of milk. Place the . 2 onions. and let it boil up. add the butter and pepper and salt. adding the butter and seasoning. Boil all up together and season to taste. 6 oz. 1 Spanish onion. Return the soup to the saucepan. Peel and chop the onions. and let the soup simmer for 10 minutes. adding hot water it necessary. the outer part of a head of celery. Rub them through a sieve. prepare. of butter. and add all to the lentils. prepare the celery. wash. pepper and salt to taste. 2 turnips. 1 carrot. When boiling. Chop up the vegetables and boil them in the water until quite tender.

add the tomatoes skinned and sliced. add more water. 1 head of celery. and let it stand for 10 minutes to allow the bread to soak. pepper and salt to taste. 3 parsnips. 1 Spanish onion. butter. PORTUGUESE SOUP. Boil it up. the water. and eats it with or without oatcake. 1/2 stick of celery or the outer stalks of a head of celery. 1/4 lb. and pepper and salt to taste. and serve. washed. 1/2 pint of milk. add the milk and the thickening. 1 pint of milk. This latter may be left out if preferred. of butter. or fried dice of Allinson wholemeal bread. and set the vegetables over the fire with the water. at the same time stirring and thoroughly mixing the meal and water together. peel and chop roughly the onion. Peel. When mixed he adds a little salt. Add the potatoes and the other vegetables. 1 even teaspoonful of herbs. and put it into the tureen. This is made by the Scottish peasant in this way. Scrape the parsnips and cut them up finely. sprinkle the cheese over before serving. rub them through a sieve and return them to the saucepan. pour the soup over it. of split peas. Slice the onions and fry them until brown. pepper and salt to taste. 1 turnip. a heaped up tablespoonful of finely chopped parsley. saving the heart for table use. Return the soup to the saucepan. pour the boiling soup over it. 1/2 oz. and pours boiling water over it. 1 carrot. 2 lbs.VINNYS A1 STORE bread in the tureen. pepper and salt. the butter and seasoning. If the soup is too thick. herbs. 1 oz. Cook the vegetables . of butter. 1 tablespoonful of vinegar. Pick and wash the peas. of grated cheese. pepper. boil up for five minutes. cut up the celery and onion. 1 lb. 1 onion. of butter. and set them to boil in 2 quarts of water. Cut up the bread into dice. POTATO SOUP. 1 oz. 1 quart of water. previously prepared and cut into small pieces. and butter. wash. of butter. and pepper and salt to taste: when they are quite tender rub them through a sieve. peeled. cover. and cut into pieces. 1/2 head of celery or a whole small one. 4 tomatoes. 1 quart of water. and before serving add the vinegar. He puts some pea flour into a basin. 1 oz. and pepper and salt. and cut in pieces the potatoes. Allow 3 to 4 hours for the soup. of potatoes. 1 tablespoonful of Allinson fine wheatmeal. prepare and cut in small pieces the celery. PEA SOUP. 1 lb. and let the whole boil gently for 1 hour. and serve with fresh chopped mint. 1 oz. PARSNIP SOUP. of stale Allinson wholemeal bread. 4 onions. PEASE BROSE. 1 large Spanish onion. of potatoes. When all the ingredients are soft.

SCARLET RUNNER SOUP. 1-1/2 lbs. Serve at once with sippets of toast. Return the soup to the saucepan (adding more water if it has boiled away much). let it simmer . add also the butter and pepper and salt. add a little more. 4 onions. Boil the rice in the water for 10 minutes. Boil the potatoes in their skins. of butter. Allow the soup to simmer for 10 minutes. of rice. 1-1/2 oz. Rub them through a sieve. pepper and salt to taste. 1 onion. A tablespoonful of finely chopped parsley may be added. then add the milk. ST. add the tomato juice and the cheese. 1 stick of celery. butter. and serve. Allow all to cook until thoroughly tender. add the rice. 1 oz. 1/2 oz. 1 pint of milk. and water. Mix the parsley in the soup just before serving. seasoning to taste. of rice. when tender peel and pass them through a potato masher. Boil the rice till tender in 2-1/2 pints of water. and let the whole cook gently until quite soft. RICE SOUP. and 2 oz. and water. adding pepper and salt to taste. add the peas. of grated cheese. 1 carrot. a breakfastcupful of tomato juice. add the milk and boil the soup up before serving. and fry them with the butter until slightly browned. of butter. boil up again. seasoning. return the fluid mixture to the saucepan. 3 oz. Chop the onions up very finely.VINNYS A1 STORE in three pints of water until they are quite soft. and boil the soup up again. add the milk. 4 oz. of rice. 3 oz. with the butter and seasoning. 1 oz. or Allinson plain rusks. if too thick add more water. 1 pint of water. which should be boiling. When quite soft. 4 large potatoes. the butter and pepper and salt to taste. RICE AND GREEN-PEA SOUP. tomato juice. pepper and salt to taste. of butter. String the beans and break them up in small pieces. 2 quarts of water. and thicken it with the wheatmeal. stir until the soup boils and the cheese is dissolved. and seasoning. of butter. Let it cook until the rice and peas are tender. RICE AND ONION SOUP. of butter. 3 pints of water. 1 oz. of French beans or scarlet runners. 2 eggs. 1 breakfastcupful of shelled green peas. remove the saucepan to the cool side of the stove and stir in the eggs well beaten. pepper and salt. Put the potatoes into a saucepan with the butter. 1 pint of clear tomato juice (from tinned tomatoes). If too much of the water has boiled away. cut up the other vegetables and add them to the water. 1 pint of milk. of Allinson fine wheatmeal. 2 oz. 1 teaspoonful of thyme. ANDREW'S SOUP. then rub through a sieve. 1 quart of water.

boil all up. of Allinson wholemeal bread cut into small dice. 1 chopped up onion. and set both over the fire with the water. SPINACH SOUP. Serve with sippets of toast. and let the soup simmer for 1/2 an hour. but do not allow them to boil. which will take 1-1/2 hours. 1-1/2 lbs. SPANISH SOUP. and chop fine the sorrel. and seasoning to taste. Set it over the fire with the butter and stew for 5 minutes. butter. 1/2 lb. pepper and salt to taste. 1-1/2 oz. 1 large Spanish onion. Pick. pepper and salt. SORREL SOUP (French) (3). add the milk. 1 dessertspoonful of vinegar. 6 potatoes. Let it boil 10 minutes. pepper. 1 oz. wash. Place the bread in the soup-tureen and pour the soup over it. 2 quarts of water. SORREL SOUP (2). Boil the chestnuts and vegetables gently until quite tender. pepper and salt. 3 pints of water. peel and cut up in slices the potatoes. of butter. and let the bread soak for a few minutes before serving. add the wheatmeal. 1 oz. 1 oz. of sorrel. and pepper and salt to taste. SORREL SOUP (1). 2 lbs. 2 tablespoonfuls of Allinson fine wheatmeal. butter. rub all through a sieve. and sift in the cheese before serving. 1 pint of milk. 3 pints of water. 2 eggs. pepper and salt to taste. Pick and wash the sorrel and drain the water. add the water. wash. of butter.VINNYS A1 STORE for 5 minutes. 1 teaspoonful of thyme. and cook it in 1 pint of water with the onion and seasoning. when the potatoes are quite tender. Cover it up. This will make about 3 pints of soup. stir into it the spinach. 1 oz. of butter. add the butter. as this would make them curdle. of sorrel. of butter. 2 quarts of water. and serve with fried sippets of bread. 1/2 lb. Wash the spinach well. and stir it with the sorrel for 5 minutes. Rub them through a sieve and return the soup to the saucepan. of potatoes. pass the soup through a sieve. serve with sippets of toast. 1 oz. Mix the wheatmeal with the melted butter as in the previous recipe. of spinach. pepper and salt to taste. 1 lb. and boil both with the water. vinegar. of sorrel. and salt until the onion is quite tender. and pepper and salt to taste. before serving add the eggs well beaten. When the spinach is quite soft. 2 Spanish onions. and add the lemon juice last . 3 pints of chestnuts peeled and skinned. Pick. 2 turnips cut up in dice. of Allinson fine wheatmeal. 1 lb. chop up the onion. of butter. 2 oz. and chop up the sorrel. the juice of 1 lemon. of grated cheese.

2 cabbage lettuces. and cauliflower. 1 teaspoonful of herbs. 1 lb. 1 pint shelled peas. Season and add 1/2 pint green peas previously boiled. If the soup is too thick. Then strain off the liquid and pass the vegetables through a sieve. TAPIOCA AND TOMATO SOUP. Cover with about 1 quart of cold water. 1 turnip. 1 leaf each of chervil and of tarragon. Add them to the liquid again. and simmer gently for 3 hours. Cut the tomatoes into slices. 1 tea-cup of cauliflower cut into little branches. and 3 pints of water. of butter. Strain the mixture. SUMMER SOUP. Cut the carrots and turnip into small rounds. 1 large Spanish onion or 2 small ones. 1 carrot. chop fine the onion. whole onions. of butter. and boil it up before serving. 1 cucumber. When all is quite tender add the peas and asparagus points. let all cook until quite tender. and bring to the boil. 1/4 pint croutons. of tomatoes. heart of small white cabbage lettuce. TOMATO SOUP (1). 1 onion. Stamp the sorrel and lettuce into small round pieces. 1 blade of mace. Let the soup cook gently until the rice is tender. of butter. 1 teaspoonful of herbs. when the soup is boiling. and butter. Peel.VINNYS A1 STORE of all. 1 oz. butter. . or to shape. 10 small spring onions. of tapioca. to a quart of water. small handful of sorrel. pass the soup through a sieve. the herbs and seasoning to taste. small handful of spinach. also cut up the cucumber and onion. 2 oz. add them with the chopped-up celery. 1/4 pint asparagus points. Add the water. 1 large onion. 2 carrots. SPRING SOUP. put them into a stewpan. pepper and salt to taste. 1/2 head celery. 1/4 pint of peas. return it to the saucepan. pepper and salt to taste. together with 1 teaspoonful of sugar. serve with croutons. 3 pints of water (only 2 if tinned tomatoes are used). and add them with the leaf of chervil and tarragon to the soup. 1 turnip. and set on the fire. or 2 lbs. add a little water. and add the other ingredients and seasoning. of tomatoes (or 1 tin of tomatoes). 1-1/2 lbs. simmer for 1/2 an hour. and let them cook with the water for about 20 minutes. freshly cooked. 1 tin of tomatoes. of rice. 2 oz. a piece of mint. the mint. and cut up finely the vegetables and stew them in the butter for 10 minutes. 1 quart of water. wash. of fresh ones. bring to the boil. Wash and cut up the lettuces. together with 1/2 pint of peas. 2 oz. 1 oz. TOMATO SOUP (2). sprinkle in the tapioca. return the liquid to the saucepan. the tomatoes skinned and cut in slices. 2 oz.

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pepper and salt to taste, 1 oz. vermicelli, and 2 bay leaves (these may be left out it desired). Peel the onion and chop it up roughly. Fry it brown with the butter in the saucepan in which the soup should be made. When the onion is browned add the tomatoes (the fresh ones should be sliced), the bay leaves and 3 pints of water; let all cook together for 1/2 an hour. Then drain the liquid through a strainer or sieve without rubbing anything through; return the soup to the saucepan, add seasoning and the vermicelli, and allow the soup to cook until the vermicelli is soft, which will take from 5 to 10 minutes. VEGETABLE SOUP. 2 large turnips, 2 large carrots, 2 Spanish onions, 1 teacupful of pearl barley, 1-1/2 oz. butter, 1/2 pint of milk, salt and pepper to taste. Cover the vegetables with cold water and allow them to boil from 2 to 3 hours, then rub through a sieve and add butter and milk. It too thick, add more milk. Boil up and serve. VEGETABLE MARROW SOUP. 1 medium-sized marrow, 1 onion, 1/2 oz. of finely chopped parsley, 2 tablespoonfuls of Allinson fine wheatmeal, 1 pint of milk, 1 quart of water, 1/2 oz. of butter, pepper and salt to taste. Remove the pips from the marrow, cut it into pieces, chop up fine the onions, and cook the vegetables for 20 minutes, adding the butter, pepper, and salt. Rub through a sieve, return the soup to the saucepan, rub the fine wheatmeal smooth with the milk, add this to the soup, allow it to simmer for 5 minutes, and add the parsley before serving. WHITE SOUP. 4 oz. of ground almonds, 1 pint of milk, 1 pint of water, 1 oz. of vermicelli, 2 blades of mace, pepper and salt. Let the almonds and mace simmer in the water and milk for 1/2 of an hour, remove the mace, add pepper and salt to taste, and the vermicelli. Let the soup cook gently until the vermicelli is soft, and serve.

BATTERS
These dishes take the place of omelets and frequently of pies, to both of which they are in many particulars similar. The batter is used to keep the ingredients together, and adds to their wholesomeness. BATTER CELERY. 1 large head of celery, 1 pint of milk, 3 eggs, 6 oz. Allinson fine wheatmeal, 2 oz. butter, 1 English onion, pepper and salt to taste. Prepare the celery, cut it into small pieces, chop up the

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onion pretty fine, and stew both gently in half the milk and the butter and seasoning. Make a batter meanwhile with the rest of the milk, the eggs and the wheatmeal. When the celery and onion are quite tender mix the batter with them; grease a pie-dish, pour the mixture into it, and bake the savoury for 1-1/2 hours. Eat with potatoes and tomato sauce. BATTER POTATO. 1-1/2 lbs. of potatoes, two good-sized English onions, 1 pint of milk, 1/2 lb. of Allinson fine wheatmeal, 3 eggs, 2-1/2 oz. of butter, pepper and salt to taste. Peel and wash the potatoes, and slice them 1/4 inch thick, then dry them on a cloth. Chop fine the onions. Put the butter into the frying-pan, and let it get boiling hot, turn into it the potatoes and onions, and fry them together, stirring frequently until the vegetables begin to brown and get soft. Make a batter of the milk, meal, and eggs, stir the fried potatoes and onions into it, and season with pepper and salt. Grease a pie-dish, turn the mixture into it, and bake the savoury for 1-1/2 hours. Serve with vegetables and tomato sauce. This is a very tasty dish. BATTER VEGETABLE. 1/2 lb. of turnips, 1/2 lb. of carrots, 1/2 lb. of potatoes, 1/2 lb. of shelled green peas (if in season), 1/2 lb. of onions, 8 oz. of Allinson fine wheatmeal, 1 pint of milk, 3 eggs, 2 oz. of butter, pepper and salt. Cut the vegetables into small dice; fry them in the butter until fairly well cooked. Make the batter with the milk, wheatmeal, and the eggs well beaten; add the vegetables and seasoning. Bake the mixture in a pie-dish for 1-1/2 hours in a moderate oven.

SAVOURIES
ARTICHOKES AUX TOMATOES. 2 lbs. of artichokes, 1-1/2 lbs. of tomatoes (or three parts of a tin of tomatoes), 1 oz. of Allinson fine wholemeal, 1 oz. of butter, pepper and salt to taste, 1/2 dozen eschalots. Parboil the artichokes, drain them, and cut them into slices. Make tomato sauce as follows: Chop the eschalots up very finely, slice the tomatoes and stew both in 3/4 pint of water for 20 minutes, adding seasoning and the butter; thicken the sauce with the wheatmeal, rub through a sieve, pour it over the artichokes and stew both gently until the artichokes are quite tender; serve with potatoes. BEAN PIE. This is made from boiled beans, which are put in a pie-dish, soaked tapioca, flavouring herbs, pepper, salt, and butter are added, a cup of water is poured in to make the gravy, a crust is put on

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the top, and then baked for 1 hour or so. This is a tasty dish. Cold beans are very nice if warmed in a frying-pan with oil or butter, and may be eaten with potatoes, vegetables, and sauce. Mashed beans, flavoured with pepper, salt, and mace, and put into pots make an excellent substitute for potted meat. BREAD AND CHEESE SAVOURY. 1/2 lb. of Allinson wholemeal bread, 3 oz. of grated cheese, 1 pint of milk, 3 eggs, pepper and salt to taste, a little nutmeg, and some butter. Cut the bread into slices and butter them: arrange in layers in a pie-dish, spreading some cheese between the layers, and dusting with pepper, salt, and a little nutmeg. Finish with a good sprinkling of cheese. Whip up the eggs, mix them with the milk and pour the mixture over the bread and cheese in the pie-dish. Pour the custard back into the basin, and repeat the pouring over the contents of the pie-dish. If this is done 2 or 3 times the top slices of bread and butter get soaked and then bake better. This should also be done when a bread and butter pudding is made. Bake the savoury until brown, which it will be in about 3/4 of an hour. BUTTER BEANS WITH PARSLEY SAUCE. Pick the beans, wash them, and steep them over night in boiling water, just covering them. Allow 2 or 3 oz. of beans for each person. In the morning, let them cook gently in the water they are steeped in with the addition of a little butter, until quite soft, which will be in about 2 hours. The beans should be cooked in only enough water to keep them from burning, therefore, when it boils away, add only just sufficient for absorption. The sauce is made thus: 1 pint of milk, 1 tablespoonful of Allinson fine wheatmeal, a handful of finely chopped parsley, the juice of 1/2 a lemon, pepper and salt to taste. Boil the milk and thicken it with the flour, which should first be smoothed with a little cold milk, then last of all add the lemon juice, the seasoning, and the parsley. This dish should be eaten with potatoes and green vegetables. CARROTS AND RICE. 1 breakfastcupful of rice, 6 medium-sized carrots, 2 oz. of butter, 1 tablespoonful of finely chopped Parsley, 1 tablespoonful of Allinson fine wheatmeal, pepper and salt to taste. Boil the rice in 1 quart of water until quite tender and dry; meanwhile slice the carrots and stew them in 1 pint of water and 1 oz. of butter until quite tender, thicken them with the meal, add seasoning and the parsley. Set the rice in the form of a ring on a dish, pile the carrots in the centre, sprinkle a few breadcrumbs over the whole, also the butter cut into little bits, and bake the dish in a moderate oven for 20 minutes. CAULIFLOWER AND POTATO PIE. 1 fair-sized boiled (cold) cauliflower, 1 lb. of cold boiled potatoes, 1 pint of milk, 3 eggs, 8 oz. of Allinson fine wheatmeal, 1-1/2 oz. of butter, 4 oz. of grated cheese, pepper and salt to taste.

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

mix it with the mashed potatoes. Boil the cabbage in 1 pint of water until quite tender. pepper and salt to taste. heat all well through in the oven or in a steamer. FAVOURITE PIE. beat up the eggs. well beaten. Slice the tomatoes into a pie-dish. Form into balls.VINNYS A1 STORE 1 large cabbage. of tomatoes. of butter. 2 breakfastcupfuls of Allinson breadcrumbs. 1 pint of mashed potatoes. 1 oz. 2 oz. 8 oz. spread the mixture over the tomatoes. add a little milk it necessary. pepper and salt to taste. Boil the macaroni until tender. and mix these well with the rest. turn out and serve with a white sauce. salt to taste. of butter. 1 oz. fry the onion brown in the butter. CURRY BALLS. CORN PUDDING. add the other ingredients. 1 dessertspoonful of curry. well beaten. of macaroni. 1 oz. 1 lb. chopped very fine. 2 eggs. Boil the rice in 1 pint of water. pepper and salt to taste. 1/2 saltspoonful of nutmeg. 3 oz. chop the cabbage up fine. beat up 1 egg. 2 eggs. Boil the rice and lentils together until quite tender. 1 ditto of Egyptian lentils. 1 pint of milk. add the eggs. turn the mixture into a pie-dish. 8 oz. mix the breadcrumbs with the tomatoes. adding the butter and seasoning. 1 breakfastcupful of rice. and salt with the rice and lentils. 4 eggs. and bake the savoury from 1/2 to 1 hour. the butter and seasoning and the grated cheese. of butter. some oil or butter for frying. 1 dessertspoonful of curry. eggs and milk. 3 oz. curry. drain the water off to keep for stock. 2 breakfastcupfuls of tinned tomatoes. press the mixture into a greased mould. When the rice is dry and tender mix in the curry. of butter. and bind the rice with that. 1 tin of sweet corn. FORCEMEAT BALLS. eggs. 2 onions. and 1 teacupful of raspings. 2 oz. of breadcrumbs. mix the curry. and let it bake 1 hour. 1/2 saltspoonful of nutmeg. 6 oz. 1 gill of milk. then into the raspings and fry them a nice brown in oil or vege-butter. CURRY SAVOURY. 1 good teaspoonful of curry. and mix all this with the macaroni. of Allinson fine wheatmeal. This can be made from cold potatoes and cold cabbage. of butter. of grated cheese. of rice. some Allinson . pour the mixture into a pie-dish. 2 eggs well beaten. Make a batter of the meal. dip them in the other egg. onion and salt. 2 eggs. 1/2 oz. 3 eggs. salt to taste. and bake the pie for 1 hour. with the butter in bits over the top. of boiled and grated potatoes. and let them cool a little. and cut it up into pieces 1 inch long.

1 pint of milk. or 1/2 lb. and bake the hot-pot for 2 hours or more in a hot oven. Cut the butter into little bits. 3 eggs. of butter. form this into balls. 2 small onions. 3 eggs. and eggs. pour the mixture into a buttered piedish. eggs well beaten. not forgetting the herbs and seasoning. of potatoes. Arrange the vegetables and tomatoes in layers. 1 ditto of lettuce. and meal. 1 egg. Add a little more hot water if necessary while baking to make up for what is lost in the cooking. 1 handful of parsley. pepper and salt to taste. all the vegetables and seasoning. Soak the breadcrumbs in the milk. if too dry add a little milk. of rolled oatmeal. make a batter with the milk. mix in the oatmeal and wheatmeal. 1 large Spanish onion. 1 pint of milk. Those who do not like tomatoes can leave them out. and seasoning. 8 oz. 2 oz. HOT-POT. 1/2 lb. and finish with a layer of potatoes. when melted. and cut into thin slices. and the dish will still be very savoury. 2 handfuls of spinach. butter. a little nutmeg. pour into it the mixture. mix all the ingredients together. of oiled butter. adding the herbs. of Allinson fine wheatmeal. add the potatoes. .VINNYS A1 STORE fine wheatmeal 1/4 teaspoonful of nutmeg. and. 1 oz. eggs. 1 lb. and a little butter. of potatoes. dust a little pepper and salt between the layers. of sliced fresh ones. 1 handful of spinach. 3/4 lb. 1-1/2 oz. 1 teaspoonful of thyme. and boil them for 5 to 10 minutes. 2 lbs. 1 breakfastcupful of tinned tomatoes. drop these in boiling clear soup or water (according to requirements). and whip up the eggs. of butter. 3 eggs. season it with pepper and salt. of Allinson fine wheatmeal. pepper and salt to taste. of onions. butter. place the vegetables in a pie-dish. LEEK PIE. HAGGIS. place a piece of buttered paper over it. and mix them with a batter made of the milk. mix all well. fill the dish with hot water. place them on the top of the potatoes. when quite soft put into it the butter to melt. Butter a pudding basin. washed. pour it over the vegetables. Cut up into dice the potatoes and leeks. and the onions peeled and cut into thin slices. and 1 of mustard and cress. 1 handful of parsley. place bits of butter over the top. Chop all the vegetables up finely. and a little milk if needed. and 1/2 lb. small sago. of wheatmeal. all chopped fine. 3 finely chopped onions. 1 oz. Swell the sago over the fire with as much water as it will absorb. 1/2 teaspoonful of herbs. Grate the onion. HERB PIE. and bake it for 1-1/2 hours. and bake the pie 1-1/2 to 2 hours in a moderate oven. The potatoes should be peeled. parboil them in 1 pint of water. 1/2 oz. and steam the haggis for 3 hours. 1 bunch of leeks. tie a pudding cloth over the basin. meal. The whole should be a thick porridgy mass. mix well. mix sufficient of the wheatmeal with the rest to make the mixture into a fairly firm paste. pepper and salt to taste. 2 lettuce hearts sliced fine. 1 dessertspoonful of mixed powdered herbs. 1 oz.

1 breakfastcupful of breadcrumbs. and serve with brown sauce. Form into rissoles. of Allinson fine wheatmeal and 2 oz. When the lentils are quite soft. beating all well together. of lentils. and seasoning well together. some raspings. Fry the onion in 1-1/2 oz. Bake for 15 minutes in a floured tin. 1-1/2 oz. and bake the pie for 1 to 1-1/2 hours. Pick and wash the lentils. when this is absorbed add the tomatoes. Mix the lentils and the breadcrumbs. lentils. picked and washed. vegebutter or oil for frying. the whole should be a fairly firm pureé. but only just enough to make the mixture keep together. Drain and serve. and like a pureé (which will take from 1 to 1-1/2 hours). of butter. wash. 1 lb. 1 finely chopped onion. Have the lentils cooked beforehand. 1 lb. of butter. also the lemon juice and seasoning. and cut into dice the potatoes and onion. 1 dessertspoonful of curry. and cook them in only as much water as they will absorb. cut them into slices and place them in a buttered pie-dish. 1 breakfastcupful of tinned tomatoes. and press the edges together. vegetables. 6 oz. then set it over the fire with 1-1/2 pints of water and the lentils. Pick and wash the lentils. pepper and salt to taste. of mushrooms. of fresh tomatoes or 1/2 a tinful of tinned ones. pepper and salt to taste. some breadcrumbs. 2 eggs. Turn the mixture into a pie-dish. of lentils. 1/2 lb. and fry the rissoles a nice brown in boiling butter or oil. pepper and salt to taste. 1-1/2 oz. of lentils. turn half over. and potatoes. 1 Spanish onion. AND RICE. mix it with the lentils as they are stewing. Let it cool. When tender set them aside to cool a little. of tomatoes. Quarter the eggs and place them on the top. and boil them in enough water to cover them. and pour over as much water or vegetable stock as may be required for gravy. Scald and slice the tomatoes. Peel. beat up one of the eggs and add it to the mixture. and if necessary gradually a little more water to prevent the lentils from burning. . 3 eggs. of potatoes. moisten the edges. Scald and skin the tomatoes. LENTIL TURNOVERS. Add them to the lentils now cooking. cut into squares of about 4 inches. 1 breakfastcupful each of lentils and rice. beat up the second egg. 1 dessertspoonful of lemon juice. and cut up the mushrooms. roll them into the egg and raspings. 6 oz. and mix the fried vegetables. 1 ounce of butter. butter. and fry them in the butter until nearly soft. add a very little milk. Roast the rice in a frying-pan in half of the butter until browned. 1 lb. and meanwhile make a paste of 6 oz. 1 heaped-up teaspoonful of herbs. Peel. and add pepper and salt to taste.VINNYS A1 STORE LENTIL PIE. 2 oz. LENTIL RISSOLES. 1/2 lb. herbs. of butter. and salt to taste. set them aside to cool. If it is too dry. When the lentils are quite soft. wash. 3 hard-boiled eggs. tomatoes. of butter or vegebutter and a little water. LENTILS (CURRIED). of butter. 1 English onion chopped very fine. and fry both in the butter. Cover with a short crust. chop fine the onion. Roll the paste out thin. Place some of the lentil mixture in each. well beaten.

1/2 lb. If too dry. 1/4 lb. Mix all well in the pie-dish. 2 oz. 1 oz. 2 oz. add the curry. 1 oz. and cook all together gently until the rice is soft. according to their size. Peel and wash the potatoes. if necessary add a little milk to make it into a paste. 1 teaspoonful of finely chopped parsley. pepper and salt to taste. parboil them with 1 pint of water. of lentils. and mix all well. Mix the mushrooms and onion with the breadcrumbs. and salt to the cooked rice and lentils. 1-1/2 lbs. and celery mixed (the latter cut up small). adding the mace. Peel and cut up the mushrooms. and serve. 1/4 lb. only just covered with water. quarter . Peel and wash the mushrooms. of grated Parmesan cheese. Before serving add the butter and cheese. add the fried onions and tomatoes to the lentils. 1 egg well beaten. Boil the vegetables in 1 quart of water until quite tender. When they are done remove the mace and turn the lentils out to get cold. 2 oz. Chop fine the onion and fry it a nice brown in the butter. shape the mixture into cutlets. pepper and salt to taste. of butter. adding the herbs and seasoning.VINNYS A1 STORE Smooth the curry with 1 spoonful of water. add the rice. Bake the savoury for 3/4 of an hour to 1 hour. scatter breadcrumbs over the top. and cook the mushrooms and onion for 10 minutes with the butter in 1/2 pint of water. MUSHROOM CUTLETS. of mushrooms. of butter. 1/2 teaspoonful of herbs. and cut them into pieces the size of walnuts. 1 English onion. 1/2 teacupful of mashed potatoes. of potatoes. onions. of butter. 1 teacupful of breadcrumbs. of mushrooms. 1 teaspoonful of mixed herbs. and salt. 2 eggs. 1 small onion. and cut them into 2 or 4 pieces. pepper. 2 breakfastcupfuls of flagolet beans. Then use for making sandwiches with very thin bread and butter. also pepper and salt. add a little more water as may be required. Spread all over the tomatoes. the eggs. Chop up the onion. 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. and 3 hard-boiled eggs. stir them sometimes to prevent burning. Pick and wash the lentils. add also pepper and salt to taste. of rice. 1 breakfastcupful of potatoes cut into small dice. MUSHROOM PIE. Serve with tomato sauce. and set them over the fire to cook. 1 Spanish onion. 1-1/2 lbs. FOR SANDWICHES. carrots. pepper and salt to taste. stir a few minutes. cut up the rest of the butter in pieces and place them here and there over the breadcrumbs. 1 blade of mace. 1/2 a cupful of tinned tomatoes. and turn them into a pie-dish with the water. LENTILS (POTTED). MINESTRA. a little milk. adding more water if necessary. and fry them in 1 oz. chop up the onion. of butter. and fry them in the rest of the butter. of butter.

Peel. remove the stalks. 4 ounces of Allinson plain rusks 3 eggs. and cut up the mushrooms. roll it out. pepper and salt to taste. 3 oz. 1/2 oz. return the sauce to the saucepan. wash. Serve with green vegetables. a good deal of liquid will run from the mushrooms. keep a little of the paste. 3 bay leaves. which let cook in the juice until tender. butter. MUSHROOM TURNOVERS. cover with a short crust. of mushrooms. 1/2 lb. and fry them in the butter for 5 to 10 minutes. of butter. and pepper and salt to taste. of mushrooms. of butter.VINNYS A1 STORE the eggs. pepper and salt to taste. 1 lb. Pick and wash the mushrooms. 1/2 lb. 1 lb. line a large plate and heap the mushrooms upon it. 1 pint of milk. chop up the onions very fine. then gently cook them in 3/4 pint of water for 1/2 hour. and place them on the top. when you line the plate. bake in a moderate oven. 1/2 lb. MUSHROOM TART AND GRAVY. cut this into thin strips and lay them in diamond shape across the pie. MUSHROOM TARTLETS. 1 small onion chopped fine. 1 oz. of mushrooms. 1 tablespoonful of vermicelli broken up small. adding seasoning and the bay leaves. add the eggs well whipped. of Allinson fine wheatmeal. Peel and wash the mushrooms and cut them up. melt the butter in the frying-pan and fry the mushrooms and onion in it. and bake the pie for 3/4 of an hour to 1 hour. 1/2 lb. 4 eschalots chopped very fine. Fry the stalks and eschalots in the butter. cut them up in small pieces dredge them with pepper and salt. and thicken it with the cornflour. line some tartlet tins with Allinson wholemeal crust. of the butter. fill with the mixture. and bake the savoury for 1 hour. and a little cold water. When they have cooked in the butter for 10 minutes add them to the other ingredients. 4 oz. pick and wash the mushrooms. and season with pepper and salt. 1 teaspoonful of Allinson cornflour. 1 oz. of butter. stir into it the vermicelli. of butter or Allinson frying oil. make pastry with the meal. and a little water. of butter. 3 oz. pepper and salt to taste. of Allinson fine wheatmeal. . of butter (or 3 tablespoonfuls of Allinson frying oil). The Gravy. and tomato sauce. For the pastry. Make the pastry of the meal. strain. potatoes. and cut the rest of the butter into bits to be scattered over the mushrooms.—The stalks of the mushrooms. 1 small English onion. and press the edges well together. dredge well with pepper and salt. bake the pie 3/4 hour in a moderate oven. Pour the mixture into a greased pie-dish. cover with crust. pepper and salt to taste. of medium-sized mushrooms. MUSHROOM SAVOURY. 2 oz. and fry them and the onion in the butter. dry them and cut them into pieces. adding pepper and salt to taste. let the mixture cool. Crush the rusks and soak in the milk.

Make the crust in the usual way with cold water. roll it out. remove the mixture as it begins to set. bake the tart in a moderate oven until golden brown. 1 lb. place the onions and eggs on it. Slice potatoes and onions. 2 lbs. and place as much mushroom on each as it will conveniently hold. and salt. of vermicelli or sago. add a little soaked tapioca and very little butter. ONION TART. POTATO AND TOMATO PIE. 6 oz. of butter or oil. and cream into the paste-lined tin. of butter without browning them. of Allinson fine wheatmeal. When tender let the onions cool. pepper and salt to taste. 4 oz. of tomatoes. Chop the onions fine. put into a pie-dish. It will be found beautifully short. of Spanish onions. Press the edges of each square together. and a little cold water. POTATO PIE. and drain them. boil them a few minutes in a little water. 1/2 pint of cream. stew with a little water until nearly done. pinching the edges over. 2 lbs. pepper and salt. of English onions. pour the mixture of onions. 3 hard-boiled eggs. 1 lb. folding them in triangular shape. stew them in the butter for 10 minutes. Have ready the pastry made with the meal. well beaten. of butter or a proportionate quantity of Allinson frying oil to 1 lb. and lay these crossways over the tart. of butter. 3 eggs. mix with them the eggs. pepper. of wheatmeal. Serve with gravy. butter. ONION TURNOVER. of butter (or Allinson frying oil). 1/2 lb. Eat this pie with green vegetables. and mix with milk instead of water. 2-1/2 oz. and bake the turnover brown. Slice the onions. 3 eggs. To make a very plain pie-crust use about 2 oz. Serve with brown gravy. eggs. of Allinson fine wheatmeal. keeping back a small quantity of the paste. and the cream. For the pastry. 1 Spanish . adding the seasoning beat up the eggs and mix them well with the onions over the fire. very tasty. fold the pastry over. also the seasoning. each of medium oatmeal and Allinson fine wheatmeal. OATMEAL PIE-CRUST. Roll or touch with the fingers as little as possible. 2 medium-sized Spanish onions. cover with short wheatmeal crust. Make a paste with the meal and the rest of the butter. and 2-1/2 oz. cut the rest of the paste into thin strips. forming diamond-shaped squares. of vege-butter or butter. flavour with herbs. This is a Turkish dish. and bake 1 hour.VINNYS A1 STORE Roll the paste out. 1 oz. and more digestible than white flour pastry. and stew them with 1-1/2 oz. cut it in squares of about 4 inches. 1 oz. and bake them in a moderate oven for an hour. line with it a baking-tin. of potatoes. 4 oz.

1/2 lb. pepper and salt to taste. peel. well beaten. 2 lbs. 3 oz. 1 Spanish onion. 1-1/2 lbs. add them to the other ingredients. adding the butter and the vermicelli or sago. let cook until the potatoes are about half done.VINNYS A1 STORE onion. 3 breakfastcupfuls of Allinson breadcrumbs. of butter. of butter. QUEEN'S APPLE AND ONION PIE. and mix all with the potatoes and tomatoes. stew them gently (without adding-water) with 1 oz. Meanwhile skin. and serve. POTATOES AND MUSHROOM STEW. Place the rest of the butter on the top in little bits. 1 oz. Serve with brown gravy. 8 breakfastcupfuls of Allinson breadcrumbs. 3 breakfastcupfuls of Allinson breadcrumbs. Stew the onions in 2 oz. of butter. and when nearly soft drain. 3 lbs of Spanish onions. and a little hot milk. Cut the tomatoes into slices. Chop up roughly the onion. of butter. of butter. adding the herbs and seasoning. Prepare the breadcrumbs in the same way as for "Queen's Onion and Apple Pie. finishing with breadcrumbs. of apples. pepper and salt to taste. Add pepper and salt. Cook until soft. Boil the potatoes in their skins. 1/2 lb. and mix all the ingredients well. and bake 1 hour. and cut them into pieces. 2 lbs. of Allinson fine wheatmeal. of butter. of potatoes. a little boiling milk. For the crust. and stew them gently with 1 oz. of tomatoes. 1 dessertspoonful of finely chopped parsley. of the butter. 1 teaspoonful of mixed herbs. Quarter the eggs and place the pieces on the top of the vegetables. Mix the breadcrumbs with the eggs. boil up." place the onions and breadcrumbs in layers as in the previous recipe. Thicken the liquid with the cornflour. Peel. and bake the pie from 3/4 of an hour to 1 hour. QUEEN'S TOMATO PIE. 3 eggs. and enough hot milk to smooth the breadcrumbs. of butter. 2 finely chopped onions. butter a pie-dish with 1/2 oz. the butter and seasoning. pepper and salt to taste. 1/2 oz. 1 tablespoonful of finely chopped parsley. of the butter. 3 eggs. of mushrooms. pepper and salt. of butter. and cut into pieces the mushrooms. 1/2 teaspoonful of spice. of Spanish onions. 1-1/2 lbs. 2 oz. and cut into pieces the potatoes. scald and skin the tomatoes and cut them into pieces also. chop up the onion. and bake the pie for 1 hour. a layer of apple and onion. 3 oz. Mix them with the potatoes in a pie-dish. cut into slices the onions and apples. and set both over the fire with 1 pint of water. and boil in about 1 pint of water. repeat this until your dish is full. place a layer of breadcrumbs in your dish. pepper and salt to taste. and a little hot milk. and 1 teaspoonful of Allinson cornflour for thickening. and let all stew together until tender. Sprinkle in the thyme. 1 oz. wash. 1 dessertspoonful of thyme. the . wash. The crust looks better if brushed over with white of egg before baking. 3 eggs. Make the crust. the spice and seasoning until quite tender. and as much cold water as needed. cover the dish with it. QUEEN'S ONION PIE.

Form into fritters. 1-1/2 oz. herbs. meanwhile whip the eggs well. 2 oz. Mix a third of the onions with the breadcrumbs. 1 teacupful of mashed potatoes. mix the herbs and onion with the custard. and sauce. and bake until set. Serve with vegetables. 1/2 lb. 2 eggs. 1 large English onion. of breadcrumbs. Serve with green vegetables and potatoes. and bake it until lightly brown. pepper and salt to taste. 1 teaspoonful of powdered mixed herbs. Put the rest of the butter in little bits on the top of the pie. SAVOURY PICKLED WALNUT. 1 teaspoonful of powdered sage. pepper and salt to taste. 1 oz. add the mashed potatoes. Chop the onions up small and fry them in the butter. form into fritters. 1/2 a saltspoonful of nutmeg. of Allinson bread. SAVOURY FRITTERS (2). add the eggs well beaten. Soak the breadcrumbs with enough hot milk to just moisten them through. potatoes. of butter. and fry in butter or oil. Heat the milk. 1 grated English onion. onion. 4 pickled walnuts and the vinegar to taste. Soak the bread in the milk. 6 eggs. and mix the cheese and seasoning with them. 2 eggs. then add the sage to them. Chop the onion up fine and fry it brown in the butter. then one of tomatoes and so on until full. 3 eggs. dissolve part of the butter on the stove and add both to the other ingredients. or oil a nice brown. pour the mixture into a buttered pie-dish. mix all well. Whip up the eggs and mix both ingredients with the breadcrumbs. and bake in a moderately hot oven until set. of grated cheese.VINNYS A1 STORE onions and seasoning for 10 minutes. mix all well. 1 quart of milk. then add the parsley. 1/2 saltspoonful of nutmeg. 1 pint of milk. SAVOURY CUSTARD. dredge with flour. eggs and seasoning. add the eggs beaten up. The remainder of the onions place round the fritters on the dish. Mash up the pickled walnuts. add the parsley. of butter. finishing with breadcrumbs. 6 eggs. 1/2 lb. of onions. pepper and salt to taste. of butter. SAVOURY FRITTERS (1). place in it first a layer of breadcrumbs. pepper and salt. Grease a pie-dish. Proceed as above. and seasoning. herbs. 1 teaspoonful of dried sage. of breadcrumbs. 1 quart of milk. 12 oz. Serve with apple sauce. and mix all well together. SAVOURY CUSTARD (Another way). 1 tablespoonful each of finely chopped parsley and spring onion. 6 oz. 1 tablespoonful of finely chopped parsley. Butter a pie-dish with the . Parmesan is the best. 6 oz. Mix well with the hot milk. pepper and salt to taste. pepper and salt to taste. but any kind of cooking cheese can be used. and fry them a nice brown.

of Allinson fine wheatmeal. cut up the eggs. the rest of the butter and a little cold water. grated cheese. thicken the liquid on the onions with some Allinson fine wheatmeal. SAVOURY PIE. Dissolve the mustard in a little water. cover the vegetables with it. mixing the paste with a knife. and bake the pie 1 hour in a moderate oven. SPAGHETTI AUX TOMATOES. 1 teaspoonful of mustard. Set them over a fire in a saucepan with a piece of butter the size of a walnut. 1/2 lb. SPANISH ONIONS (Stewed). 1/2 lb. pepper and salt to taste. Meanwhile have ready the paste for the pastry. of butter. 1 oz. of tomatoes. Whip up the eggs and add to each egg 1 dessertspoonful of water. Moisten the edges of the paste in the patty pans. cut the potatoes in small dice. of butter. This is a very nice dish for the evening meal. of fine wheatmeal. of butter. Serve very hot with grated cheese. pour in the mixture. let them stew gently for 1-1/2 hours. 6 oz. and 1 teacupful of water. Bake the little tartlets in a moderately hot oven until done. mix this. pepper and salt to taste. 1 oz. taking care to keep the contents of the saucepan boiling fast. Pour over the mixture 1 pint of water. Mix the tomato juice with 1 pint of water and let the liquid come to the boil. and mix all the ingredients thoroughly in the pie dish. 1 lb. add the butter and seasoning. Heat the butter in a frying-pan. 1/2 lb. and let it cook for 1 hour in the oven. Roll it out thin. the cheese and seasoning with the eggs. of butter. and bake. of onions. chop up the onions and boil them in a little water until soft. 1 lb. line small patty pans. let the onions simmer a few minutes longer. adding the herbs.VINNYS A1 STORE rest of the butter. 1 oz. 2 hardboiled eggs. . slice the tomatoes. 4 oz. Cut up lengthways as many onions as may be required. place them in a pie-dish. stirring it with a knife over the fire until set. Make a paste of the wheatmeal. throw in the spaghetti. For the crust 6 oz. and when boiling stir in the eggs and cheese mixture. then mix the parsley with them. 1 teaspoonful of herbs. pepper and salt. fill with the egg and cheese mixture. the strained juice of one tin of tomatoes. they will take from 15 to 20 minutes. of butter. Chop fine a handful of parsley. 1 gill of cream. add enough water to make it hold together. SAVOURY TARTLETS. according to number in family. and serve at once with squares of toast. of haricot beans. of spaghetti. 4 oz. add pepper and salt. and cook until tender. time from 15 to 20 minutes. and seasoning. and press the edges together. Rub the butter into the flour. and 2 oz. cover with paste. when there will be a lot of juice boiled out of the onions. Turn the mixture into a bowl to cool. 4 eggs. of parboiled potatoes. Have the beans boiled the previous day.

pepper and salt. 1 oz. wash. when they are tender. 2 lbs. 3 eggs. Pour a small teacupful of water into the pie-dish. SPANISH STEW. This is a very savoury dish and suitable for an evening meal. 1/2 pint of milk. 1 oz. milk. Pick and wash the spinach. 1 lb. 1 oz. juice of 1/2 a lemon. 1/2 pint of milk. of Spanish onions. the time necessary being about 2 to 2-1/2 hours. 1 lb. This is nice eaten cold as well as hot. drop them into boiling water. and seasoning. of butter. drain it dry. keeping the water they were boiled in as stock for soup or stew. boil it with the onions without water until quite tender. and a little more water if necessary. of butter. and thicken it with the cornflour. flour them. sprinkling cheese and a little pepper and salt between each layer. Choose as many onions of equal size as are required and boil them whole in plenty of water until tender. the lemon juice. and boil them 5 to 10 minutes. of mushrooms. Peel. Boil the milk with the butter and seasoning. 1 lb. STEWED MUSHROOMS. Finish with the cheese. of spinach. of butter. Add seasoning. Then drain them. and bake about 2 hours. of vermicelli. and cook the vegetables 10 minutes longer.VINNYS A1 STORE SPANISH ONIONS AND CHEESE. Make the sauce as follows: 1/2 pint of milk. quarter them—chop fine the onion. pepper and salt to taste. thicken with the cornflour. SPINACH DUMPLINGS. and 1 oz. of cheese. of potatoes. and stew them with the butter and very little water. and mix it with the eggs well beaten. and seasoning. Boil the sauce up again and pour it over the onions. the milk and vermicelli. chop the spinach fine. pepper and salt to taste. butter. pepper and salt to taste. pepper and salt. 2 oz. 1 lb. and serve. a few breadcrumbs. add the tomatoes cut in slices. Form into balls. 4 oz. of Spanish onions. and fry both in the butter for 10 minutes. and some Allinson fine wheatmeal. 1/2 pint of water. Arrange the onions in a pie-dish in layers. serve with potatoes and gravy. let the whole simmer for another 10 minutes. Add the water. Cut up into dice the potatoes and onions. and dry the mushrooms—if big. 1 oz. 2 lbs. boil up and serve with curried or plain boiled rice. SPANISH ONIONS AND WHITE SAUCE. of butter. and let it all simmer for 20 minutes. scatter breadcrumbs on the top. . Add as much of the meal as necessary to make the mixture into a soft paste. Peel and slice the onions thinly and grate the cheese. 1 small English onion. 1 dessertspoonful of Allinson cornflour. of tomatoes. which should be ready on a hot dish on slices of toast. 1 heaped teaspoonful of cornflour. of butter. 2 finely chopped onions. cut up the butter into bits and scatter it over the breadcrumbs.

1 dessertspoonful of Allinson fine wheatmeal. 4 good-sized Spanish onions. adding the seasoning and the sweet corn. 1 oz. milk. Make a paste with the meal. Beat up the egg. put the rest of the butter on the top of the onions. Replace the slices cut off the tops of the onions. Serve on hot buttered toast. and slice the tomatoes. adding the butter and seasoning. and bake them until quite tender. 3 oz. of tomatoes. and fry the fritters a golden brown. 1 oz. and salt. the sage. pepper. Bake the tomatoes in a tin with the butter and . and stuff the onions with the mixture. and a little cold water. 3/4 pint of milk. Place the onions in a pie-dish or deep tin. 2 oz.VINNYS A1 STORE STUFFED SPANISH ONIONS WITH BROWN SAUCE. Cut up the potatoes and onions into dice. This mixture can also be used cold for sandwiches. 1 breakfastcupful of Allinson breadcrumbs. and the eggs well beaten. 1/2 tin of sweet corn. pepper and salt to taste. 1/2 lb. and pour the sauce over the cooked onions. and parboil them in 1 pint of water. of the butter. of butter. Have some oil (vege-butter) boiling in the frying-pan. mix it with the breadcrumbs. 4 large tomatoes. and bake for 1 hour. 4 eggs. Boil the onions for 20 minutes and drain them. TOMATO PIE. or a dessertspoonful of minced fresh sage. pepper and salt to taste. 2 eggs. Have ready the brown sauce. of butter. Chop up finely the part removed. of tomatoes. and some oil or butter. and salt. 3 oz. cover the pie with the crust. of vermicelli. melt 1 oz. of 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. drop spoonfuls of the batter into the boiling fat. pepper. 1/2 pint of milk. and add the vermicelli broken up small. Whip the eggs and stir them into the cooked tomatoes. and mix with the breadcrumbs. pepper and salt to taste. 1 teaspoonful of powdered dry sage. skin. TOMATO TORTILLA. SWEET CORN FRITTERS. of butter. TOMATOES À LA PARMESAN. 1 oz. Make a batter of the meal. keep stirring until the mixture has thickened. and 2 oz. butter. add the tomatoes and eggs cut in slices. For the crust. of Allinson fine wheatmeal. Melt the butter in a frying-pan. 1 lb. of butter. 2 hard-boiled eggs. 1/2 saltspoonful of nutmeg. and stew in the butter until quite tender and until a good deal of the liquid has steamed away. of Parmesan cheese. an egg. remove the threads of cotton. Scald. mix all the ingredients. Add it to the tomatoes with seasoning. cover them up. 8 oz. of butter. 1/2 oz. of Allinson fine wheatmeal. Serve with slices of lemon or tomato sauce. and tie them on with white cotton. 1-1/2 lbs. Turn them into a pie-dish.

sprinkle in the sago. and eschalot. celery. VEGETABLE MOULD. 1 teaspoonful of mixed herbs. eat with baked potatoes and bread. nutmeg. Make a small opening in the tomato and take out the seeds with a teaspoon. pour the vegetables into a pie-dish. pepper and salt. carrots. put them into a tin. lentils. and serve with brown sauce. 1 egg. When the tomatoes are baked.VINNYS A1 STORE a dredging of pepper and salt. cover with wholemeal crust. Beat the eggs up and mix all the ingredients well together. fill the tomatoes with the stuffing. 2 eggs. potatoes. onion. 3 hard-boiled eggs. and a little butter to taste. adding the egg well beaten. . add a little soaked tapioca. Bind with beaten eggs. and season nicely with pepper. 1 oz. mint. turnips. 2 breakfastcupfuls of mashed potatoes. vegetable marrow. Fill in the mixture. These are an excellent addition to stews. turnips. and eschalots. 2 oz. VEGETABLE BALLS. cut them in pieces not bigger than a walnut. and fry the balls in vege-butter or oil till golden brown. each of tomatoes. mint. Cut tomatoes and Spanish onions in slices. dip in frying batter. add water to make gravy if necessary. parsley. scald and skin the tomatoes. place them on hot buttered toast. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables. carrots. VEGETABLE PIE (1). Make a sauce with the milk. Make a stuffing of the breadcrumbs. 1 breakfastcupful of breadcrumbs. TOMATOES AND ONION PIE. 1/2 lb. put into a pie-dish in alternate layers. pepper and salt. and cheese. and mash up together equal quantities of potatoes. pour 1/2 a teacupful of water in the tin. and mixed herbs. and bake the tomatoes 15 minutes. bake 1-1/2 hours. and pepper and salt to taste. pepper and salt to taste. and seasoning. and serve hot. butter a mould. When cooked. 1 teaspoonful of mixed herbs. and steam for 2 hours. Turn out. of butter. Boil till soft. cover with the lid or tie a cloth over it. pour the sauce over. 1 teaspoonful each of finely chopped parsley. of butter. Put in sufficient water to make gravy. and green peas all mixed. add the pepper and salt and the mixed herbs. 8 medium-sized tomatoes. carrots. and haricot beans. 2 ditto of parboiled finely cut turnips. salt. place a bit of butter on each. Prepare the vegetables. stew them in the butter and 1 pint of water until nearly tender. 1 tablespoonful of sago. meal. TOMATOES AU GRATIN. seasoning it with a little cayenne pepper if handy.

cut them into pieces the size of nuts. butter (oiled). 1 small onion chopped very fine. cooked haricot or kidney beans. NUTROAST. pepper and salt to taste. 1 good pinch of mixed herbs. and cover all with a crust.VINNYS A1 STORE cover with a crust. and seasoning. potatoes. breadcrumbs. 1 oz. each of carrots. onions. of butter. add the herbs. These vegetable pies can be varied according to the vegetables in season. 1 teaspoonful of mixed herbs. Mix all the ingredients thoroughly. Scatter them over the batter. French beans may be used. lentils. 1 dessertspoonful of sago. 4 eggs. green peas. To use half each of Allinson breakfast oats and wheatmeal will be found very tasty. Fry 2 Spanish onions in 2 oz. turn into a buttered bread tin and steam 2-1/2-3 hours. Thoroughly beat the eggs. turnips. a little white celery. and bake until it is brown. Wash and prepare the vegetables. add water if more is required for the pie to have sufficient gravy. pour the whole into a pie-dish. Allow all to stew for 2 hours. which contains more flesh-forming matter than butcher's meat. 1 lb. and bake it 3/4 hour. VEGETABLE PIE (2). Serve with vegetables. turn out and serve with brown sauce. and enough milk just to smoothly moisten the mixture. 1/2 lb. VEGETABLE STEW. and season it. cut up the eggs in quarters. 2 oz. of Allinson fine wheatmeal. 1 small cauliflower. 2 hard-boiled eggs. 4 eggs. then add 3 turnips. and sauce. It is made from Italian wheat. In the . and serve. and vermicelli or tapioca substituted for the sago. of butter. 6 oz. place the pieces on the top of the vegetables. 1/2 lb. pepper and salt to taste. if fresh tomatoes are used. scald and skin them. ground cob nuts. 1 oz. YORKSHIRE PUDDING. then mix a tablespoonful of Allinson fine wheatmeal with 1/2 pint of milk. potatoes. of butter. Well butter a shallow tin. sprinkling the sago between the vegetables. 1 pint of milk. MACARONI Macaroni is one of the most nutritious farinaceous foods. 2 good sized tomatoes or a cupful of tinned ones. pepper and salt to taste. and 1 pint of water. pour in the batter. make a batter of them with the flour and milk. 2 carrots. and cut the rest of the butter in bits. Add to the stew. Let all the vegetables stew gently with the butter and 1 pint of water until they are nearly tender.

Gruyère. of butter. MACARONI SAVOURY. onion. of macaroni. or in milk and water. of butter. 1 tablespoonful of finely chopped parsley. cornflour. some breadcrumbs. Then place a layer of it in a piedish. and repeat the layers of macaroni and cheese. the cheese. or Canadian cheese). of butter. or parsley sauce. use Naples macaroni. sprinkle some of the grated cheese over it. Place the macaroni in a pie-dish. It may be cooked in plain water. &c. The Genoa macaroni takes longer. finishing with a sprinkling of cheese. of macaroni. or baked potatoes. Bake it in a moderately hot oven until brown. the thin spaghetti kind is done in from 15 to 20 minutes. and let the macaroni brown in the oven. 1/2 lb. of spaghetti or vermicelli. If neither spaghetti nor vermicelli are handy. MACARONI CHEESE. and must therefore always be eaten with green vegetables. as the latter is usually poorer than the former in mineral salts and flesh-forming substances. Macaroni takes from 20 minutes to 1 hour to cook. Boil the macaroni till tender in 2 pints of water. so that when the macaroni is done.VINNYS A1 STORE manufacture of macaroni some of the bran is removed from the flour. grate some more cheese over the top. 6 oz. pour over the mixture of macaroni and other ingredients. may be regarded as the amount to be allowed at a meal for grown-up persons. dust with pepper. of grated cheese. That which is slightly yellow is to be preferred to the white. Beat the eggs well in the dish in which the macaroni is to be served. Boil the macaroni in slightly salted water until soft. Macaroni should be thrown into boiling water and be kept boiling. 1/2 oz. and 1 oz.. For those who have a weak digestion plain boiled macaroni with grated cheese added at table is better and lighter. From 2 to 4 oz. macaroni is slightly constipating. The Italian paste is mostly used as an addition in clear soup. Make a sauce of the milk. a little salt may be added by those who use it. to which the butter has been added. but if any does remain it should be saved for sauce. or fruit. MACARONI (Italian). as the pipes or pieces otherwise stick together. Eat with vegetables and tomato sauce. 2 eggs. and vermicelli and Italian paste are done in a few minutes. of cheese. with grated cheese. of grated cheese. and the parsley. but the meal left is still very rich in flesh-forming matter. stock for soup. Macaroni requires from 25 minutes to 1/2 an hour cooking. and place them here and there on the top. it may be eaten with any kind of vegetables. 8 oz. 2 oz. 1 teaspoonful of Allinson cornflour. and the breadcrumbs. and care should be taken to use just enough water to cook it in. onions. pepper and salt to taste. Boil the macaroni until tender in only as much water as it will absorb. MACARONI CREAM. pepper and salt to taste. and serve. as it contains valuable nutritive material. Macaroni should always be boiled before being made into various dishes. or fried onions. pour the sauce over it. 3 oz. . according to the kind used. 3 oz. pepper and salt to taste. mix all well with the eggs. Cut the butter in pieces. As the coarser particles of the bran have been taken away. little or no fluid may be left. and cheese (you can use Parmesan. 3/4 pint of milk. When soft add seasoning. caper. and if desired. 1/2 lb. A very simple nourishing and satisfying meal can be made from macaroni plainly boiled.

mix 1 pint of cold water with the curry powder. CURRIED RICE. and set the rice over the fire with it. Wash the rice. Cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed. of butter. 1 oz. 1/2 lb. cut up the butter in pieces and spread them on the top. To cook it in a large saucepanful of water which is then drained away is very wasteful. of butter. for a great deal of the goodness of the rice is thrown away. Rice cooked this way will have all the grains separate. that is having all the grains separate. 1 lb. 1 dessertspoonful of curry powder. Cut the macaroni in small pieces. and let it cook very gently. the rice will take from 15 to 20 minutes' cooking only. When all the water is absorbed. For the tomatoes proceed as follows: 1 lb. 1 tablespoonful of finely chopped parsley. Do not allow it to get very soft. dust them with pepper and salt. 1 finely chopped onion. Make a batter of the milk. This will take about 20 minutes. and salt.VINNYS A1 STORE 4 oz. butter. pour it into a buttered pie-dish. of Patna rice. When the rice boils. 1/2 a saltspoonful of grated nutmeg. of Patna rice. RICE. It will be sufficiently cooked in 15 to 20 minutes and each grain will be separate. serve the rice. 1 lb. and place little bits of butter on each tomato. HOW TO COOK. Let the rice come to the boil slowly. Very often it comes to table in a soft. pulpy mass. the butter and salt. only just cooked through. 1 oz. pepper and salt to taste. of butter. pepper and salt. Rice should not be cooked too soft. Let it come to the boil gently. Bake them from 15 to 20 minutes. 1 oz. Wash the rice and set it over the fire with 1 quart of cold water. salt to taste. and stir it a few times to prevent it sticking to the saucepan. not stirring it again. 1 dessertspoonful of curry. RICE In many households it seems a difficulty to get rice cooked properly. 1 quart of cold water. 4 oz. Place the rice in the . 3 eggs. Wash the rice. adding the butter and seasoning. Bake the savoury for 1 to 1-1/2 hours. of Allinson fine wheatmeal. CURRIED RICE AND TOMATOES. which is certainly not appetising. and meal. put this over the fire with the rice. 3/4 pint of milk. eggs. of grated cheese. of boiled macaroni. 1 quart of water. mix the curry with the proper quantity of water. When the rice boils. cover it with a piece of buttered paper. 2 oz. set it on the side and let it just simmer. Wash the tomatoes and place them in a flat tin with a few spoonfuls of water. of tomatoes and a little butter. salt to taste. and 1 oz. of butter. The following recipe will be found thoroughly reliable and satisfactory. according to the size of the tomatoes and the heat of the oven. and salt to taste. mix into it all the other ingredients. of good rice. stirring it a little to prevent the rice from sticking to the saucepan. the grated rind of 1 lemon.

SPANISH RICE. of grated cheese. butter. pour the liquid over the rice. dip them in the eggs beaten up and then in the raspings. and seasoning. 4 tablespoonfuls of grated cheese (Parmesan or other cheese). Boil the rice in the milk until soft. 1-1/2 pints of vegetable stock. and fry them in boiling oil a light brown. a pinch of saffron. 1 teacupful of raspings. serve in a vegetable dish with the grated cheese sprinkled over. 6 tomatoes. SAVOURY RICE (Italian). pour over the stewed onions and lentils. and seasoning. and eat with green vegetables. There are various stuffings which can be used instead of the onions—fried mushrooms chopped up. RICE AND LENTILS. Boil the rice with water as above. of butter. 3 tomatoes. .VINNYS A1 STORE centre of a hot flat dish. some olives chopped fine and mixed with hard-boiled yolks of eggs. 1-1/2 pints of milk. of butter. 2 eggs. and butter. Form the cold rice into balls. 1 lb. 3 medium-sized onions. salt. SAVOURY RICE CROQUETTES. 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. 1 breakfastcupful of rice. of Spanish onions. Meanwhile chop the onions up fine and fry them brown in the butter. 1 oz. 2 oz. pepper. Boil whole onions in water until done quite through. Put the rice on a dish. mix all well. serve. and a little butter. pepper and salt to taste. 6 onions. 1 oz. Serve with gravy. salt. place the rice over the fire with 1 pint of water. until well done. 1 oz. When done. RICE AND ONIONS. 1/2 teaspoonful of herbs. and serve. herbs. and let all cook until the rice is quite soft. herbs and seasoning. Peel and slice the onions and tomatoes and fry them in the butter for 15 minutes. 1 teacupful of rice. Allinson's oil for frying. tomatoes. put the tomatoes round it. 1/2 lb. and turn it out to get quite cold. serve with the onions and eat with a green vegetable. 1-1/2 cupfuls of rice. of butter. then add the cheese. add the onions. PORTUGUESE RICE. of Patna rice. saffron. Boil the rice as above. stew Egyptian lentils with chopped onions. and serve. and put in it washed rice with a little pepper. pepper and salt to taste. remove them from the water. &c.

&c. add the vegetables and seasoning. of grated cheese. . of butter. turnips. and a little nutmeg to taste. 2 oz. When all have boiled slowly for 20 minutes. and scatter them over the top. carrots.). 3 eggs. 1/2 a teacupful of milk. and fry the omelet in boiling butter or Allinson frying oil. pepper and salt to taste. Dissolve half of the butter and mix it with the other ingredients. let the omelet cook a little longer. GARDENER'S OMELET. rub the meal smooth with it. 1 oz. potatoes. nutmeg. OMELETS CHEESE OMELET. of butter. some vege-butter or oil for frying. and 1 oz. minced fine (green peas. FRENCH BEAN OMELET. 3 tablespoonfuls of cut boiled French beans. and let it fry over a gentle fire. 2 tablespoonfuls of grated cheese (Gruyère or Parmesan). whip the whites of the eggs to a stiff froth. FRENCH OMELET WITH CHEESE. and seasoning. the cheese and seasoning to the meal and milk. scatter the cheese over it. beat up the eggs and add them. Serve with sauce. pour in the mixture. 3 dessertspoonfuls of water. crush the toast or rusks with your hands. 1 tablespoonful of Allinson fine wheatmeal. and add the rice. Smooth the meal with the milk. pepper and salt. fold over when the top is still creamy. 1 oz.VINNYS A1 STORE butter. add to them the water and seasoning. Beat the yolks of the eggs. Add the cheese. Beat the eggs and milk well together. 1 breakfastcupful of cold boiled vegetables. 1/4 lb. Butter a pie-dish. or Allinson rusks. 1 pint of milk. Beat up the eggs. and mix it lightly with the yolks. Bake the savoury for 1 hour or a little longer until well set. mix thoroughly with the beans. pepper and salt to taste. Fry the onions and tomatoes in butter until well browned. 1 saltspoonful of nutmeg. cut the rest of the butter in little pieces. 1/2 a gill of milk. Meanwhile have the butter boiling hot in an omelet pan. and mix them with the milk. 4 eggs. 1 dessertspoonful of Allinson fine wheatmeal. then place them with the seasoning into the cold stock. and soak them in the egg and milk. Serve with cheese grated over. and fry as an omelet. Pass a heated salamander or coal-shovel over the top of the omelet. 3 eggs. 4 eggs. and serve immediately. of butter. 4 slices of Allinson bread toasted. Serve hot or cold. When it has risen. pour the mixture into it. the rice should have absorbed the stock. of grated cheese. pepper and salt to taste.

Butter a pie-dish with the rest of the butter. 3 oz. 1 finely chopped English onion. 4 slices of Allinson bread. OMELET SAVOURY. OMELET ONION. parsley. 2 oz. and pepper and salt to taste. breadcrumbs. and nutmeg. 4 medium-sized English onions. 4 tablespoonfuls of milk. 4 eggs. and bake. or until done. beat the eggs well. place a few small pieces of butter on the top. and mix them with the macaroni. 4 eggs. pepper and salt to taste. It you have any cold boiled lentils. the grated rind of 1/2 a lemon. 1 teaspoonful of dried mixed herbs. of Allinson breadcrumbs. and mix it with the soaked bread. 3 oz. pour the mixture into it. of grated cheese. 1 dessertspoonful of finely chopped parsley. 3 eggs. Soak the bread. and bake in a moderately hot oven. Add the herbs. Add 1 dessertspoonful of water to each egg. and mix the lentils and eggs smooth. proceed as follows: To 1 teacupful of boiled lentils take 3 well-beaten eggs. until quite soft. beat up 1 egg. of butter. OMELET LENTIL.VINNYS A1 STORE OMELET HERB. and mix all well. Whip the eggs up. and pepper and salt to taste. Mix the whole together. Add the seasoning. and seasoning. OMELET MACARONI. bake them in a piedish with the butter and seasoning. pepper and salt to taste. Beat the yolks of the eggs for 10 minutes with the sugar and lemon rind. Put the mixture into a greased pie-dish. cheese. then rub smooth. Peel and slice the onions. of sifted castor sugar. and fry the omelet with the butter in a large frying-pan. mix them with the milk. 1-1/2 oz. of butter. put in a pie-dish. 1 good tablespoonful of finely chopped parsley. pepper and salt to taste. 2 oz. Serve with tomato sauce. grate 1 onion. of butter. 1 pint of milk. of butter. and add a few flavouring herbs. and bake about 1/2 hour. 1/2 a saltspoonful of nutmeg. parsley. Eat with vegetables and potatoes. of boiled cold macaroni. 1-1/2 oz. mix all well. some sandwich mixture you wish to use up. Fry the mixture as an omelet in boiling butter. Soak Allinson wholemeal bread in cold milk and water until soft. 3 eggs. Whip the whites of the eggs to a very . OMELET SOUFFLÉ. and the baked onions. of butter. fry the onion in 1-1/2 oz. 1-1/2 oz. for instance. Cut the macaroni into little pieces. 1 oz.

2 oz.VINNYS A1 STORE stiff froth. and mix them lightly with the other ingredients. add these to the other ingredients. 1 dessertspoonful of potato flour. and orange water. of butter. 1 oz. and turn the mixture into one or more well-buttered shallow tins. OMELET TOMATO (2). and turn the omelet neatly out on a buttered dish. add the eggs well beaten. and beat all well with a wooden spoon for 10 minutes. and 1 dessertspoonful of orangeflower water. Mix all well and smoothly. 1 lemon. 3 eggs. of butter. and mixed with the ingredients given above. potato flour. OMELET TRAPPIST. sugar to taste. pour the mixture into a well-buttered pie-dish or cake tin. beat the whites of the eggs to a stiff froth. Set it in the oven for about 10 minutes. 2 oz. Moisten the breadcrumbs with the milk. half the butter melted. of butter. 6 eggs. pepper and salt to taste. of powdered sugar. add the sugar. 2 average-sized tomatoes are cut up fine. Melt the butter in the fryingpan. add the eggs well beaten. of tomatoes. mix all up thoroughly. cut the tomatoes up. and sugar. 1 lb. spread the mixture in it. Serve immediately. 3 oz. of fine breadcrumbs. Put the yolks of the eggs into a large basin. when boiling pour the mixture into it. 4 oz. but without the addition of flavouring herbs. of breadcrumbs. pour the mixture over the breadcrumbs. the herbs and seasoning. Meanwhile beat the butter in the omelet pan. Let all simmer for 20 minutes. OMELET TOMATO (1). pepper and salt to taste. When it begins to set round the sides shake it very gently from side to side. 1/2 gill of boiling milk. and fry the omelet a golden brown both sides. 2 eggs. This is made in almost the same way as the savoury omelet. and fry the omelet over a gentle fire. the milk. SWEET OMELET (1). and bake the Soufflé in a moderately hot oven from 10 to 15 minutes. add pepper and salt. Bake the omelet in a quick oven for 10 to 15 minutes. 1 large Spanish onion. 1/2 teaspoonful of powdered herbs. 1-1/2 oz. When tinned tomatoes are used the juice may be made hot and the bread soaked in it instead of in milk and water. Stew the finely chopped onions in the butter for 20 minutes in a covered-up saucepan. mix it with the other ingredients. adding the grated rind of the lemon. 3 eggs. . and 1/2 a teacupful of new milk. and serve immediately with a little castor sugar sifted over it. of butter. Whip the yolks of the eggs well. OMELET SOUFFLÉ (SWEET). 1/2 lb.

A much better way for all vegetables is to cook them in a very small quantity of water. to 2 lb. Make the butter boiling hot in a frying-pan. and fry till lightly browned. Potatoes also require a good deal of care. A great number of them. and mix with the other ingredients. carrots or celery. When the greens are tender. double it. The English way of boiling them is not at all a good one. and 1 teaspoonful of Allinson fine wheatmeal. cook it a few minutes longer.. a little nutmeg. artichokes. Scotch kail. and adding a small piece of butter (1 oz. When peeled. can be prepared this way. Serve immediately with sugar sifted over it. A very palatable way of serving potatoes. which cannot always be stewed in a little water. or the skins be cracked in some way. and pour the mixture into the hot butter. When the spinach is cooking a little Allinson fine wheatmeal. Melt the butter in an omelet pan. with a little salt. Fry a pale golden colour. turnip-tops. when quite tender it is strained. Most of these vegetables are very nice with a white sauce. and fry the omelet till lightly browned. &c. This makes them mealy and more palatable. any water which is not absorbed should be thickened with a little Allinson fine wheatmeal and eaten with the vegetables. this is drained off when they are tender. Make the rest of the butter boiling hot in an oval omelet pan. turned on to a board. 4 eggs. or a few very finely chopped eschalots and some of the juice previously strained. as most of the soluble vegetable salts.. and I will now make a few remarks on the cooking of plain vegetables. of butter. cauliflower. 2 tablespoonfuls of water. I have not given recipes for the cooking of plain greens. stir in the sugar.VINNYS A1 STORE Just before frying the omelet. parsnips. which are so important to our system. and serve at once. as they are prepared very much alike everywhere in England. In the case of vegetables like asparagus. such as Cabbages. otherwise they very soon become sodden. Smooth the wheatmeal with the milk. Potatoes which have been baked in their skins should be pricked when tender. and the vegetables then served. 1 tablespoonful of castor sugar. Spinach is a vegetable which English cooks rarely prepare nicely. some raspberry and currant jam. Sift sugar over it. SWEET OMELET (3). and turn it on to a hot dish. is added to bind the spinach with the juice. 5 eggs. they should be placed over the fire after the water has been strained. potatoes are plainly boiled. 2 oz. There are a number of recipes in this book giving savoury ways of preparing them. cinnamon and sugar to taste. The inside of the omelet should remain creamy. Green vegetables are generally boiled in a great deal of salt water. and chopped very finely. &c. the size of the dish on which it is to be served. then it is returned to the saucepan with a piece of butter. add the lemon juice and the whites of the eggs whipped to a stiff froth. VEGETABLES GREEN VEGETABLES (General Remarks). 1 oz. beat the eggs well. of butter. Spread some jam on the omelet. sea kale. this should be saved as stock for soups or sauces. and serve immediately. the potatoes should be lightly shaken to allow the moisture to steam out. the Continental way of preparing it is as follows: The spinach is cooked without water. carrots are particularly pleasant with parsley sauce. are lost through it. Brussel sprouts. Savoys. 1/2 pint of new milk. of greens) and a little salt. SWEET OMELET (2). and serve it with slices of hard-boiled egg on the top. is to peel them . 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. of Allinson fine wheatmeal. or steamed with or without the skins. and cut them all the same length. parsnips. cut the cabbage in four pieces lengthways. the liquid can be thickened with a little fine wheatmeal. 2 oz. pour it over the artichokes. juice of 1/2 a lemon. Scrape the white parts of the stalks quite clean. Remove the outer coarse leaves. a dash of pepper. of artichokes. Peel the artichokes. Scotch kail. Make a white sauce as directed in the . boil it up. swedes. The salt is added because it kills any insects which may be present. 3/4 pint of milk. and dish on to rounds of toast with the points to the middle. and serve the same with sauce as above. 2 lbs. 1 oz. This is not a very hygienic way of preparing potatoes. after being boiled in a little water. cabbage. Proceed as in the recipe for "Celery à la Parmesan. and put them into cold water as they are done. From a health point of view they are best baked in their skins. and boil gently and steadily for 20 to 30 minutes. pepper and salt to taste. ARTICHOKES À LA PARMESAN. sprouts. CABBAGE. 3/4 pint of milk. and then shred it up fine. or water if milk is not handy. remove it from the fire." add the cheese to the sauce. Set it over the fire with 1/2 pint of water. Serve with them rich melted butter in a tureen. Wash the cabbage as often as is necessary in pure water after this to clean it and remove the salt. &c. an onion cooked with it greatly improves the flavour. and serve. 1 egg. Take them out of the water as soon as they are tender. of grated Parmesan or any other cooking cheese. add a little salt. Tie them up into bundles. and serve. cut them into slices 1/2 an inch thick and place them on a dish. then slice them and place them in a saucepan. Make a sauce of the milk and meal with seasoning. beat up the egg with the lemon juice and add both to the sauce. ASPARAGUS (BOILED). A good many vegetables may be steamed with advantage. for instance. 1 tablespoonful of Allinson fine wheatmeal. or vege-butter. of artichokes. and well wash the pieces in salt water. Let it cook very gently for 2 hours. smooth this with a little milk. 1 egg. turnips. Now put them into a saucepan. when the sauce has thickened. Cook them in a little water or steam them until quite tender. and a very little salt. of butter. cover with boiling water. in order that they should brown evenly. and boil them in water until tender. ARTICHOKES À LA SAUCE BLANCHE. should be treated exactly as spinach. and is most delicious in that way.VINNYS A1 STORE and bake them in a tin with a little oil or butter. juice of 1/2 a lemon. when it is quite tender. 1 oz. CARROTS WITH PARSLEY SAUCE. 2 lbs. I may just mention that Scotch kail. Scrub and wash as many carrots as are required. they should be turned occasionally.

and place it in a vegetable steamer. 2 oz. pepper and salt to taste. Remove the outer hard pieces from the celery. 1/2 pint of milk. Boil the milk with the butter. If the leeks are gritty cut them right . and serve very hot. Have ready some Allinson plain rusks on a flat dish. 2 or 3 heads of celery (according to quantity required). wash it well in fresh water and boil quickly until tender. and let them simmer for ten minutes. and last add the grated cheese and seasoning. 1 dessertspoonful of Allinson cornflour. 1/2 oz. Butter a shallow dish.VINNYS A1 STORE recipe for "Onions and white sauce. 1 egg. Let all gently simmer for a few minutes. 1-1/2 oz. Set over the fire with 1/2 pint of water. CELERY (STEAMED) WITH WHITE CHEESE SAUCE. CELERY (ITALIAN). leaving it in long pieces. of butter. 1/2 pint of milk. let the sauce simmer. Simmer the celery gently until tender. wash well and cut up in pieces about 3 inches long. put the butter over it in little bits. put it aside to cool a little. of butter. and bake the celery until brown. sprinkle the rest of the breadcrumbs over the top. Cut up the celery into pieces." and stir into it a handful of finely-chopped parsley. the butter and seasoning. LEEKS. Pour the sauce over the carrots. butter. thicken it with the cornflour smoothed first with a spoonful of water. Prepare the celery as in previous recipe. Serve very hot with baked potatoes. which will take about 1 hour. of butter. and serve. and serve with white sauce. CAULIFLOWER WITH WHITE SAUCE. For the sauce you need: 1 pint of milk. Remove the coarse part of the green stalks of the leeks. pepper and salt to taste. add the thickening and the milk. pepper and salt to taste. 1 oz. which consists of a large saucepan over which is fitted a perforated top. place the celery on it. boil it in water for 10 minutes. and let the celery steam for 1-1/2 hours. CELERY (STEWED) WITH WHITE SAUCE. 1 cupful of breadcrumbs. pepper and salt. Let cook gently until the celery is quite tender. and pour in the celery. strew it well with some of the breadcrumbs. of grated cheese. Add a little pepper and salt. Put it into salt water to force out any insects in the cauliflower. saving them for flavouring soups or sauces. 1 oz. stirring it until the cheese is dissolved. 1 dessertspoonful of flour. drain it and put it into the stewpan with the milk. Trim the cauliflower. and add the egg well beaten. 2 heads of celery. pour the sauce over. cutting away only the bad and bruised leaves and the coarse part of the stalk. After soaking.

and stir into it 1 tablespoonful of Allinson fine wheatmeal. 2 oz. and fry them for 10 or 15 minutes. Put the leeks on pieces of dry toast on a flat dish. Wash the kail. Drain it when soft and chop it fine like spinach. Then add some of the drained-off kail wafer and stir it smooth with the browned flour. and serve.VINNYS A1 STORE through and wash them well. and brown it very slightly. add them to the onions. and wash them in water with a dash of vinegar in it. boil it for 1-1/2 to 2 hours in a small quantity of water. beat the eggs. Peel and clean the mushrooms. and is much liked. Peel and slice the onions. of butter. ONION TORTILLA. pour the sauce over them. Peel as many onions as are required. 3 eggs. and put in a baking-dish with 1/2 oz. dust them over with pepper and salt. Eat with wholemeal toast. pepper and salt to taste. and let them brown after that. then stir in the yolk of egg with the lemon juice. This is very savoury. melt it. of onions. which will take about 1-1/2 hours. Make a white sauce as for the cauliflower. ONIONS (BRAISED). Stew the mushrooms in this for 10 to 15 minutes. or half that quantity on small ones. MUSHROOMS (STEWED). 1 dessertspoonful of Allinson cornflour. 1-1/2 oz. season with pepper and salt. Then add enough water to make gravy. adding a chopped up onion. and fry them a nice brown in the butter. 1/2 teaspoonful of herbs. add pepper and salt to taste. Baste the onions from time to time with the butter. and cut away the coarse stalks. SCOTCH OR CURLY KAIL. ONIONS (SPANISH) (BAKED). pepper and salt to taste. and if necessary use a brush to get out the sand. Scotch kail is best after there has been frost on it. of butter. of butter on each large onion. Into the saucepan in which the kail was cooked put a piece of butter. and serve. add pepper and salt. and bake them for 3 hours. and fry the whole a light brown on both sides. of Spanish onions. of butter or oil. of mushrooms. 1/2 pint of water. vege-butter. Melt the butter in a frying-pan. making an incision crossways on the top. and stew the onions for 20 minutes. 1 lb. 1/2 saltspoonful of nutmeg. and seasoning. 2 lbs. 1 lb. slice the onions. Tie the leeks in bunches and steam them until tender. Thicken with the cornflour. 1 oz. Wipe them dry with a cloth. Keep them covered for 2 hours. Return the chopped Scotch kail to the saucepan. let it cook for . juice of 1/2 a lemon. the yolk of 1 egg. or oil. have the water and butter ready in a saucepan with the herbs.

They can be prepared in a great variety of ways. Wash the spinach thoroughly. The chemical composition of hen's and duck's eggs are as follows:— Hen's egg... and decorate the spinach with them. when melted.. Eggs are most easily digested raw or very lightly boiled. in fact everything required for building up the organism of the young bird. and serve.11 Nitrogen .49 Mineral matter 1.. Have ready 1 or 2 hard-boiled eggs cut in slices. and set it over the fire in a saucepan without any water... Peel and wash the turnips. mix it well with the butter and meal. add pepper and salt to taste. then strain it through a colander.00 ====== ====== Eggs take a long time to digest if hard boiled. pressing the water out with a wooden spoon or plate. and pour a white sauce over them. TURNIPS (MASHED). Duck's egg. but the white of the egg is pure albumen (or nitrogen) and water. SPINACH.. Return the spinach to the saucepan. especially when dishes are wanted quickly. EGG COOKERY.. set . Let the spinach cook 20 minutes.00 100. and a little lemon juice.12 1.. As they are a highly nutritious article of food. and add as much of the strained-off water as is necessary to moisten it.. Put a piece of butter in the saucepan in which the spinach was cooked. Let the spinach heat well through before serving.16 ----------100. All the fat of the egg is contained in the yolk. an even tablespoonful of the meal. as enough water will boil out of the spinach to cook it. and steam them until tender. 74. Eggs contain both muscle and bone-forming material. Pile the mashed turnips on a flat dish. until enough water has boiled out of the spinach to prevent it from catching. and keep stirring the meal and butter for 1 minute over the fire. They enter into a great many savoury and sweet dishes.. and few cakes are made without them. of butter. and best cooked thus for invalids. stirring it a few times to prevent it burning.. Eggs are a boon to cooks. Mash them up in a saucepan over the fire....11 15. Eggs are a good food when taken in moderation.24 Fat ... 12. of butter.. they should not be indulged in too freely. stir into it a spoonful of Allinson fine wheatmeal.. and the juice of 1/2 a lemon to 4 lbs. The best way of lightly boiling an egg is to put it in boiling water.22 71.VINNYS A1 STORE a minute.. 12. mixing with them 1 oz. Use 1 oz. of spinach.55 12. Heat it gently at first. Water .

Eggs often crack when they are put into enough boiling water to well cover them. of castor sugar. and salt to taste. APPLE SOUFFLÉ. Whip the whites of the eggs to a stiff froth. Squeeze it dry. and let it stand just off the boil for five or six minutes. CURRIED EGGS. Smooth the cornflour with the milk. 1 oz. 4 apples. Bake for 20 minutes in a moderately hot oven. next week the rounded end down. 6 oz. 8 oz. and stir until it boils. pepper. Cream the butter. 1 gill of new milk or half milk and half cream. separate the yolks of the eggs from the whites. 2 large bars of chocolate. Whisk the whites to a stiff froth. beat the yolks well.VINNYS A1 STORE the basin or saucepan on the side of the stove. of butter. 6 hard-boiled eggs. mix them lightly with the rest. and mix it with the apples. of butter. 2 oz. turn the mixture into a buttered Soufflé tin. 1 cooking apple. Beat them quite smooth. and salt to taste. There are various ways of preserving eggs for the winter. Bake 3/4 of an hour. of castor sugar (or more if the apples are very sour). A fresh egg looks clear and transparent. Add vanilla and the whites of the eggs whipped to a stiff froth. mix it lightly with the other ingredients. and add to it the other ingredients. 1 teaspoonful of curry powder. 1 oz. and serve immediately. a serviette should be pinned round it before serving. Keep these stands in an airy place in a good current of fresh air. owing to the sudden expansion of the contents. of Allinson cornflour. Melt the butter in a saucepan. and every week turn the eggs. of Parmesan or other good dry. and serve at once. and drop the yolks of the eggs. stir in the wheatmeal. of Allinson fine wheatmeal. 4 eggs. Separate the yolks from the whites of the eggs. and mix them with the apple mixture. 2 oz. If they are not covered with water there is less danger of them cracking. and stir until the mixture is set and comes away from the sides of the saucepan. cut up. 4 eggs. 1 dessertspoonful of Allinson fine wheatmeal. beating all well. 1 oz. Previously soak the bread in milk or water. and pour the mixture into a buttered pie-dish or cake tin. If the Soufflé is baked in a cake tin. Pare. season with mustard. Turn into a basin. 1 oz. Another very good way is to have stands made with holes which will hold the eggs. and bake the Soufflé for 15 minutes. so that one week they stand the pointed end down. CHEESE SOUFFLÉ. and salt. CHOCOLATE SOUFFLÉ. and vanilla essence to taste. of the crumb of the bread. Pour in the milk. Grate the cheese and stir it in. 1 medium-sized English onion. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. then turn the mixture into a basin to cool. one of the best is by using the Allinson egg preservative. cooking cheese. 1 gill of milk. 3 oz. and pour the whole into a buttered Soufflé tin. pepper. and let the mixture cool. One can easily tell stale eggs from fresh ones by holding them up to a strong light. 5 eggs. into the mixture. and stir into it gradually the yolks of the eggs. whilst stale ones look cloudy and opaque. and the juice of 1 lemon. one by one. Prepare . mustard. of butter. and return them to the stewpan. and chocolate. the sugar.

thickened with 1 dessertspoonful of Allinson fine wheatmeal. shell the eggs. break the eggs carefully into it without breaking the yolks. then turn the mixture into a bowl to get cold. Stir the eggs and tomatoes with a knife until set. and fry them in the butter in a stewpan until brown. of grated cheese. which should be well seasoned. 1 teacupful of milk. 1 teacupful of tinned tomatoes or 1/2 lb. sprinkle the cheese over them. and thicken the sauce with it. Butter a pie-dish. mix in the cheese. they should be scalded and skinned before cooking. pour into it the thickened milk. EGG AND CHEESE FONDU. pepper. with sippets of Allinson wholemeal toast. To each egg 1/2 its weight in grated cheese and a 1/2 oz. and cook the tomatoes in it until most of the liquid is steamed away. Put on hot buttered toast. .VINNYS A1 STORE the onion and apple. when cold. chop them very fine. Serve very hot. and use for sandwiches. 4 eggs. 6 eggs. Smooth the curry and wheatmeal with a little cold water. EGG SALAD WITH MAYONNAISE. and season to taste. Let it simmer for 10 minutes. EGG AND CHEESE. 1 lb. Heat the tomato sauce. as in the previous recipe. 1 teacupful of tomato sauce. pepper and salt to taste. a little made mustard. pepper and salt to taste. This is an extremely tasty French dish. add the lemon juice. Return the sauce to the stewpan. EGG AND TOMATO SANDWICHES. and 1/2 oz. is excellent for sandwiches. 4 eggs. Bake in a moderate oven until the eggs are just set. until it becomes a smooth and thickish mass. and heat them up in the sauce. of butter must be used). of butter. of butter. of cold boiled potatoes. break the eggs over it. and salt to taste. Add 1/2 pint of water and a little salt. dust them with pepper and salt. serve very hot on a flat dish. Melt the butter in a flat dish. Keep stirring it with a knife. Beat up the eggs and stir them into the cooled tomatoes. the juice of 1/2 a lemon. and pour it over the eggs. fresh ones. and place the dish on the stove until the eggs are set. If fresh tomatoes are used. then rub through a sieve. Cut the potatoes and eggs into slices. and pepper and salt. of butter (if only 1 egg is prepared 1/2 oz. 2 oz. Heat the butter in a frying-pan or small stewpan. pepper and salt. Whip up the eggs. add 1 dessertspoonful of water for each egg. mustard. When hot stir in the mixture of egg and cheese. Melt the butter in a frying-pan. set aside to cool. EGG AND TOMATO SAUCE. and serve. The mixture. 6 hard-boiled eggs. adding seasoning to taste. 1 oz.

pepper. especially in the beginning. pepper and salt to taste. which will only take a few minutes. 1/2 pint of milk. in winter Scotch kale prepared the same way. 4 eggs. Take a clean cold basin. Should an accident happen. The mayonnaise should be made in a cold room. and sprinkle with breadcrumbs. 1 Spanish onion. or until brown. Smooth the mustard with a little lemon juice. 4 eggs. smooth the cornflour with . some very thin slices of bread and butter. Place a few bits of butter on the top. Mix part of it with the eggs and potatoes. EGG SAVOURY. 6 eggs. Melt the butter in a frying-pan. EGG SALMAGUNDI WITH JAM. and bake until the eggs are set. and stir it in last of all with sufficient pepper and salt. garnish with watercress.VINNYS A1 STORE and mix all well together. 1-1/2 gills of good salad oil. and stir it over the fire until it thickens. pepper. dust these with pepper and salt. add the vinegar and seasoning when done. and add lemon juice or seasoning as required. and finish with a layer of bread well buttered. the juice of 1/2 a lemon. 1 oz. break the eggs over them. and 2 tablespoonfuls of breadcrumbs. 1 saltspoonful of mustard. and fry it brown in the butter. nutmeg. 1 oz. Drop the oil into them. beat up another yolk of egg and start afresh with a little fresh oil. EGGS À LA BONNE FEMME. or bread fried in butter. and pour the rest over the salad. drop by drop. dust with nutmeg. a piece of vanilla 2 inches long. Repeat the layers. Stir in some jam. lemon juice. Great care should be taken. of butter. 1 tablespoonful of Allinson cornflour. Peel and slice the onion. of butter. shelled and sliced. When the mayonnaise gets very thick add carefully a little lemon juice to thin it down. 6 hard-boiled eggs. Taste the mayonnaise. and serve with lady fingers. Spread a layer of spinach and a layer of slices of eggs. Pour the mixture into the butter. Butter a pie-dish and line it with slices of bread and butter. Pour over the whole the milk. Beat the eggs. Spread the onion on a buttered dish. the yolks of 2 eggs. and bake the savoury from 20 to 30 minutes. Vinegar may be used instead of lemon juice if the latter is not conveniently had. in summer use 1 large breakfastcupful of boiled and chopped spinach. 1 teaspoonful of vinegar. and place in it the yolks of the eggs beaten up. as the eggs easily curdle when the oil is stirred in too fast. 1 quart of milk. and salt. Splice the vanilla and let it boil with the milk and sugar. EGGS À LA DUCHESSE. pepper. drop by drop. Make the mayonnaise as follows. and mix with them the cream or milk and the lemon juice. and salt to taste. and when going on well stir in. some apricot or other jam. Allinson rusks. the curdled mayonnaise. and salt to taste. and some butter. stirring with a wooden spoon quickly all the time. 1/2 a teacupful of cream or milk. as it may curdle if made in a hot room. sugar to taste. then add again oil and lemon juice alternately until all the oil is used up.

1 dessertspoonful of finely chopped parsley. of butter. but do not allow it to boil. 2 tablespoonfuls of breadcrumbs. . 1 oz. pour the custard into the glass dish. stir the whole over the fire to let the eggs thicken. made of 6 oz. remove the snowballs with a slice. Mix all together and season with pepper and salt. pepper and salt to taste. Pound the yolks very fine. smoothed previously with a little cold milk. FORCEMEAT EGGS. season to taste. of butter or vege-butter. 1-1/2 oz. 3 eggs. and dust with nutmeg. and season with pepper and salt. let it simmer for a few minutes until the egg snow has got set. meanwhile beat up the eggs. Serve with vegetables and sauce. and proceed as follows: Chop up the onion very fine with the sage and parsley. or 1/2 teaspoonful of dried powdered sage. Boil the milk with the butter. 1 oz. remove the yolks. and bake for 20 minutes. and scatter the butter in bits over the breadcrumbs. Let the milk cool a little.VINNYS A1 STORE a spoonful of water. drop it in spoonfuls in the boiling milk. thicken it with the flour. a little nutmeg. Half the quantity will make a fair dishful. FRENCH EGGS. Let the mixture cool. thicken the milk with it. and salt to taste. beat up the yolks of the eggs. pepper and salt to taste. set them in cold water. Boil the eggs for 10 minutes. of grated cheese. and add the onion and herbs. and a little cold water. and some paste rolled thin. pepper. Slice the eggs. of butter. When the milk is thickened shell the eggs. Warm the cabbage with the butter and the milk. 6 eggs. Bake until the breadcrumbs begin to brown. 6 hard-boiled eggs. Spread the breadcrumbs over the top. a few leaves of fresh sage. Turn the mixture into a shallow buttered pie-dish. EGGS AND CABBAGE. of butter. EGGS AU GRATIN. and let it cook gently for 2 or 3 minutes. and salt. and pepper and salt to taste. brush them over with the white of egg. 1 large breakfastcupful of cold boiled cabbage. remove the vanilla. and will make a nice side dish for dinner. pepper. serve when quite cold. of Allinson fine wheatmeal. which will take about 15 minutes. Put the halves together. 1/2 pint of milk. place them on a well-buttered flat baking dish. cut them into quarters lengthways. fill the whites of the eggs with the mixture. a few sprigs of Parsley. Cut them in half lengthways. enclose them in paste. 3 hard-boiled eggs. 1/2 oz. and take off the shells. 1 small English onion. Any kind of cold vegetables mashed up can be used up this way. 1 teacupful of milk. 2 oz. and bake until the pastry is done. Have ready the whites of eggs whipped to a stiff froth. and place them in a glass dish. 1 dessertspoonful of Allinson fine wheatmeal. taking care not to curdle them. but not pouring it over the snow. mix them carefully with the milk. sprinkle them thickly with the grated cheese. nutmeg.

pepper and salt to taste. Last of all. MUSHROOM AND EGGS. Cream the butter in a basin. and serve with sippets of toast laid in the bottom of the dish. which should be a teacupful. eggs are best poached in a large frying-pan nearly filled with water. add the mushroom liquor. 1 oz. 1 teaspoonful of parsley chopped very fine. and almonds. Then stir in the mushrooms.. and cut in small pieces the mushrooms. Unless an egg-poacher is used. POACHED EGGS. 6 oz. Stew the mushrooms in the butter. and season well. then stir in the potatoes and breadcrumbs. wash. and 1-1/2 oz. 6 oz. and last of all the whites of the eggs whipped to a stiff froth. and turn all into a basin and let it cool a little. Separate the yolks from the whites of the eggs. Each egg should first be broken into a separate cup. of Allinson fine wheatmeal. and bake in a . 2 oz. of ground almonds (half bitter and half sweet). 4 eggs. chop up the eggs and mix them with the mushrooms. of mushrooms. of castor sugar. Scotch kale. and when this is well mixed with the butter. which is done by stirring it round the sides of the basin until soft and creamy. of sifted breadcrumbs. of butter.VINNYS A1 STORE and put them into the sauce. Melt the butter in a little saucepan. Season to taste. Turn the mixture into a buttered pie-dish or Soufflé tin. 1/2 oz. which will take about 2 minutes. Whip up the whites of the eggs to a stiff froth. when it will make a slight crackling noise. and bake the Soufflé 15 minutes. Peel. of mushrooms. and then slipped into the rapidly boiling water. Turn the mixture into a well-buttered dish. POTATO SOUFFLÉ. like spinach. 1 oz. and slip them on the toast. A little vinegar and salt should be added to the water. When the mushrooms have stewed 10 minutes. 1 oz. when they are served laid on the vegetables. of butter. of butter. 4 hard-boiled eggs. MUSHROOM SOUFFLÉ. 1/4 lb. beat for 10 minutes. Always have plates and dishes very hot for all kinds of egg dishes. and stew them in 3/4 of a teacupful of water. Have ready hot buttered toast. and stir each yolk separately into the mixture in the basin. and mix them lightly with the rest. adding the parsley. cover them up and allow them to boil only just long enough to have the whites set. remove the eggs from the water with an egg-slice. pepper and salt. put in the parsley. stir into it the wheatmeal. 4 eggs. Poached eggs are also a very nice accompaniment to vegetables. and serve on sippets of toast. drain off the liquid. of cold boiled and grated potatoes. stirring the mixture well until quite smooth and thick and coming away from the sides of the saucepan. &c. 1/4 lb. as the eggs will then set more quickly. Stir in the yolks of the eggs. heat all well through. Quite newly laid eggs take a little longer. the sugar.

and proceed as in "Sweet Creamed Eggs. grease a shallow dish with part of the butter. 2 oz. and lastly. Allinson fine wheatmeal. Butter the cups as in the last recipe. vanilla essence or the peel of 1/2 a lemon. nutmeg. and salt to taste. and salt. Let it cool a little. pour the mixture into it. of butter. stir in the flour. beat up the eggs. 1 tablespoonful of finely chopped parsley. cover with breadcrumbs. 1 oz. RICE SOUFFLÉ. 1 dessertspoonful of finely minced spring onions. the lemon rind. 1/2 pint of milk. of Allinson fine wheatmeal. and beat each separately into the rice for 2 or 3 minutes. 1 pint of milk. 6 eggs. 2 oz. and scatter them over the breadcrumbs. Sprinkle with castor sugar. SAVOURY SOUFFLÉ. 3 tablespoonfuls of brown breadcrumbs. and stir them lightly into the mixture. Bake from 1/2 an hour to 3/4 of an hour in a moderately hot oven. and then add the milk. Melt the butter in a saucepan. adding seasoning to taste." Serve hot.VINNYS A1 STORE moderately hot oven from 3/4 of an hour to 1 hour. sugar. and bake the Soufflé for 20 minutes in a hot oven. wheatmeal. Proceed as in Cheese Soufflé. To each egg take 2 tablespoonfuls of cream or milk. sprinkle well with parsley. and 1 oz. SCALLOPED EGGS. 1 gill of milk. pepper. . of butter. of ratafias. RATAFIA SOUFFLÉ. 2 oz. 3 oz. mix well. SAVOURY CREAMED EGGS. and put the eggs in it. pepper and salt to taste. and 1 oz. and a slice of hot buttered toast. of butter. of rice. 6 eggs. the whites of the eggs whipped to a stiff froth. a little chopped parsley. if the latter is used for flavouring. and serve immediately with stewed fruit. and the lemon peel. with alternate layers of ratafias. Shell and quarter the eggs. cut the rest of the butter in little pieces. 1/2 dozen hard-boiled eggs. Separate the yolks of the eggs from the whites. and serve at once. then stir in the yolks of the eggs well beaten. or flavour with vanilla essence. sugar to taste. of cheese. 4 eggs. When the rice is tender remove the peel. of castor sugar. season with nutmeg. the grated rind of 1/2 lemon. Stew the rice in the milk with the butter. Whip the whites of the eggs to a stiff froth. and let all cool. 1/2 pint of milk. the sugar. pepper. stirring all until the mixture is quite smooth and thick and comes away from the sides of the saucepan. 1 dessertspoonful of Allinson fine wheatmeal. Turn the mixture into a buttered pie-dish or cake tin. and cheese. 2 oz. Have ready a buttered Soufflé tin. 1 oz. Pour it over the eggs. adding (instead of cheese) the parsley and onion. 1 oz. of butter. Make a thick sauce of the milk.

1 egg. This quantity will suffice for 3 persons. of butter. cover them completely with a thick layer of forcemeat. Whip the eggs up well. and mix them together with the breadcrumbs. add a dessertspoonful of water for each egg. shell the eggs. reckoning 1 egg for each person. sugar and vanilla. and seasoning. 5 hard-boiled eggs. add the butter and pepper and salt. and mix all well. let the tortilla set. beat up the eggs with the cream or milk. and set the other side. of butter. and serve on a very hot dish. 1 Spanish onion. stand the cups in a stew-pan with boiling water. SCOTCH EGGS. 4 eggs. or new milk. vege-butter. SPINACH TORTILLA. and divide the mixture into the cups. on a hot dish. melt the butter. flavoured with grated cheese. pepper and salt to taste. 1 thin slice of buttered toast. 4 hard-boiled eggs. of butter. It should not be allowed to cook until hard. Place the jam in the centre of the cup. and fry them a nice brown. SWEET CREAMED EGGS. Pour some thick white sauce. Beat the eggs and pour them into the mixture. Heat the butter in a fryingpan. and mix them with the olives. Place the stirred eggs on the toast. Fill the whites of the eggs with the mixture. STUFFED EGGS. Cover each cup with buttered paper. and pepper and salt to taste. then turn it with a plate. some oil. STIRRED EGGS ON TOAST. and take the mixture from the fire directly it gets uniformly thick.VINNYS A1 STORE Bake till nicely browned. Keep stirring the mixture with a knife. 1 dessertspoonful of finely chopped parsley. herbs. and season well with pepper and salt. Beat the forcemeat smooth. 3 slices of hot buttered toast. sugar and vanilla to taste. Grate the onion. 1 teaspoonful of powdered sage. Serve hot. 1 oz. 1 teaspoonful of strawberry or raspberry and currant jam. Serve with brown gravy. pepper and salt to taste. Serve hot. removing the egg which sets round the sides and on the bottom of the frying-pan. pepper and salt. of butter. To each egg allow 2 tablespoonfuls of cream. and fry it lightly in the butter. 1 oz. 4 eggs. Sprinkle the lemon juice over the spinach. lemon juice and pepper and salt to taste. 1 breakfastcupful of Allinson breadcrumbs. Halve the eggs lengthway. a teacupful of boiled chopped spinach. or butter for frying. which should be previously stoned and minced fine. stir in the eggs over a mild fire. Butter as many cups as eggs. 1/2 oz. and place the eggs on it. Pound these well. 8 Spanish olives. and carefully remove the yolks. 1 oz. beat up the eggs. which .

and stir until the mixture is thickened and comes away from the sides of the pan. and cut them into slices. Serve the eggs on buttered Allinson wholemeal toast. place them in a saucepan with boiling water. 1 clove of garlic or 2 shalots. Rub the garlic round a small saucepan. Spread the butter on a flat baking dish. which has been strained through a sieve. 1 teaspoonful of finely chopped parsley. . mix it with the parsley.VINNYS A1 STORE should reach only half-way up the cups. place it in a larger dish with boiling water in a moderately hot oven. 2 yolks of eggs. and divide into the buttered cups. season with pepper and salt. strew this over the eggs. Boil the sugar and lemon rind and juice in 1/2 pint of water for 15 minutes. 1/4 lb. pepper and salt to taste. Pulp the tomatoes through a sieve. and melt the butter. Batter a cup for each egg. 1 tablespoonful tarragon vinegar. of Allinson fine wheatmeal. in it. and bake them in a quick oven for 5 to 7 minutes. of butter. stirring in one yolk after the other. and serve hot or cold. 1 oz. pour into a buttered Soufflé pan. and bake 15 minutes. Lay them in a buttered pie-dish. tarragon. then the tomato pulp. and add to them the sweetened water. 1 oz. lay on it some very thin slices of the cheese. serve with fried croûtons round. of butter. of sugar. Beat the eggs well. mix them with the tomato juice. stir them with the other ingredients. 1 oz. Beat up the eggs. and bake until set. Pour over the eggs. and tarragon vinegar. 4 hard-boiled eggs. 1 teaspoonful chopped tarragon. 4 eggs. of fresh tomatoes or a teacupful of tinned tomato. Turn the eggs out on the buttered toast. or chop up very finely the shalots. and bake for 10 minutes. pepper and salt to taste. Cover each cup with buttered paper. of Gruyère cheese. WATER EGGS. whip up the whites of the eggs. Strain the mixture through a sieve into the dish in which it is to be served. 3 oz. have ready the sauce hot. 4 eggs. Serve hot or cold. On these break the eggs. Boil the eggs for 7 minutes. and mix them with the butter. To each egg take 2 tablespoonfuls of tomato juice. 1-1/2 oz. and steam the eggs until they are set—time from 8 to 10 minutes. SWISS EGGS. 4 eggs. keeping the yolks whole. the rind and juice of 1/2 a lemon. TOMATO SOUFFLÉ. 1/2 pint white sauce. grate the rest of the cheese. season to taste. TARRAGON EGGS. When the butter is hot. and steam the eggs for 10 minutes. then proceed as before. TOMATO EGGS. stir in the wheatmeal. pepper and salt to taste. and mix it into yolks.

As a second course. some mustard and cress. 1 large boiled Spanish onion. then add very gradually 1 tablespoonful of vinegar. Peel and slice a cucumber. 1/4 of a teaspoonful of white pepper. Boil potatoes and artichokes separately. and vinegar. mix. milk or bread pudding. Salads are invaluable in cases of gout. round lettuces. or even finely cut raw red or white cabbage. Put some finely shredded lettuce in a glass dish. mustard and cress. and two dinners each week of them with Allinson wholemeal bread will prevent many a serious illness. A little mayonnaise is an improvement. a layer of sliced tomatoes. into which had been smoothly mixed a little mustard. salt. Cut up finely the cauliflower and potatoes when cold. All may use these foods with benefit. for very few know the value of them. salad oil. mix together 1/2 a teaspoonful of salt. Add salt and pepper. and two hard-boiled eggs. and over this put some young sliced onions. A medium-sized boiled cauliflower. mix well with the dressing. 3 large boiled potatoes. Serve with a dressing composed of equal parts of cream. oil. juice of 1/2 a lemon. stir it well together. Slice the onion and potatoes when . CUCUMBER SALAD. and in a gravelly condition of the water and impure condition of the system. Put the sliced cucumber into a salad dish. 2 or 3 tablespoonfuls of oil. eat with Allinson wholemeal bread. watercress. stirring it all the time.VINNYS A1 STORE SALADS These wholesome dishes are not used sufficiently by English people. and 2 tablespoonfuls of olive oil. rheumatism. salads may be made with endive. oil. They are natural food in a plain state. and then over all put a nice layer of grated cheese. or celery root. and pepper and salt to taste. juice of 1 lemon. celery. cut into slices. and garnish it with nasturtium leaves and flowers. but makes it rich. and supply the system with vegetable salts and acids in the best form. pepper. pepper and salt to taste. salt. stone in the kidney or bladder. gallstones. 3 boiled potatoes. also sliced. and vinegar are added as above. ONION SALAD. CAULIFLOWER SALAD. 1 teaspoonful of parsley. In winter. ARTICHOKE SALAD. add pepper. CHEESE SALAD. 2 or 3 tablespoonfuls of olive oil. and vinegar.

salt. POTATO SALAD (1). 1 lb. and vinegar. endive. put these into a salad bowl. some mayonnaise. some spring onions. salt. The quantity of oil should be about three times the amount of the vinegar used. SUMMER SALADS. of cold boiled potatoes. spring onions. and cut them in slices. and before serving pour over some good mayonnaise. pepper. . pour it into the salad bowl. add the lemon juice and oil. decorate with slices of egg and tomato and tufts of cress. 4 tablespoonfuls of vinegar. 1 small beetroot. SUMMER SALAD. place in a salad bowl with mayonnaise dressing. Arrange them in a dish. POTATO SALAD (2). Cold green peas. pepper. mustard and cress. oil. 2 spring onions. 2 tomatoes. and quarter the eggs. carrots. 1 large lettuce. Boil potatoes that are firm and waxy when cooked. cucumber. add pepper. and cress. tomatoes. a little tarragon vinegar. Put into the centre of the bowl some cold dressed French beans or scarlet runners. and stir it well. salt. Mix the vinegar.VINNYS A1 STORE quite cold. EGG MAYONNAISE. and mix well once more. vinegar. grate a small onion and mix it with these. SPANISH SALAD. turnips. Garnish the beans with three tomatoes cut in slices and arranged in a circle one overlapping the other. Shred the lettuce. two hard-boiled eggs. olives. or any other raw or cooked green foods. let them soak in 1/2 gill of water. tarragon vinegar. watercress. sprinkling pepper and salt in between. salt. and pepper well together. and oil to taste. oil. mix well together with the parsley and pepper and salt. cut up the onions and olives. Garnish with beetroot and parsley. Cut the potatoes in small pieces. 4 medium-sized cold boiled potatoes. and add them to the potatoes. 1 head endive. pour over the mayonnaise. tomatoes. minced parsley. 1 bunch of watercress. and lettuce make a good cold salad for the summer. and garnish with more watercress. onions. Slice the potatoes. 6 hard-boiled eggs. 2 of salad oil. mix pieces of watercress with the eggs and tomatoes. These are made from mixtures of lettuce. Eat with Allinson wholemeal bread. French beans.

flour. oil the butter and mix this and the lemon juice with the rest of the ingredients. oil. and a pinch of nutmeg. seasoning. mustard. pepper and salt to taste. 1/2 a teaspoonful of mustard. of mashed potatoes. 3 hard-boiled eggs. and fry the mixture like pancakes in oil or butter. 1 lb. and form the mixture into cakes. Hard-boiled eggs may be cut into slices and added. 4 oz. of cold boiled potatoes. 6 oz. of butter. Beat all well together. flour. shelled. turn the cakes into the beaten egg and raspings. beat up the egg and mix it with the potatoes. POTATO CHEESECAKES. add the potatoes very finely mashed. 2 lemons. some bread raspings. Grate the rind of the lemons and pound it well with the sugar in a mortar. and grate the raw potatoes. add watercress. Serve as hot as possible. 1 oz. Beat up the second egg. and boiled and sliced beetroot. when all is very thoroughly mixed. 2 eggs. Inside this spread the spinach. salt. Cut up 1 lb. flavour with pepper.VINNYS A1 STORE WINTER SALAD. 1 oz. pepper and salt to taste. of butter. . Peel. on the top of this. 2 oz. POTATO CHEESE. POTATO CAKES 3 fair-sized potatoes. When oranges are added to a salad the onion must be left out. grate fine 1 onion and mix with these. 2 tablespoonfuls of Allinson fine wheatmeal. or mustard and cress. 2 tablespoonfuls of Allinson fine wheatmeal. Fry the mashed potatoes a nice brown in the butter. of grated cheese. and 1 of the eggs well beaten. and sliced apples or pieces of orange may be advantageously mixed with the other ingredients. 1 egg. fill the mixture in a jar and keep closely covered. of mashed potatoes. POTATO COOKERY POTATO BIRD'S NEST. of butter. add the cheese. Mix all well. of sugar. of spinach well cooked and chopped. and vinegar as above. 6 oz. Melt the butter and mix it with the mashed potatoes. and place the eggs. 2 lbs. A plateful of mashed potatoes. wash. and seasoning. then place it on a dish in the shape of a ring. and fry them in oil or butter until brown.

3 tablespoonfuls of Allinson fine wheatmeal. eggs. and proceed as in "Potato Rolls. of butter. parsley. and a teaspoonful of powdered thyme. the rind and juice of 1/2 a lemon. make the mixture into little rolls 3 inches long. 18 olives. Beat the butter with a fork until it creams. brush them over with a pastry brush dipped in Allinson nut-oil or hot butter and bake them on a floured tin until brown. 1/2 pint of milk. and add this. Add the nutmeg. 3 eggs. seasoning to taste. season with pepper and salt. and egg well together. a little nutmeg. 1 boiled Spanish onion. POTATO PUDDING. The potatoes.VINNYS A1 STORE Serve with tomato sauce and green vegetables. 1 oz. 1 gill of milk. pepper and salt to taste. 1/2 a saltspoonful of nutmeg. and last of all the whites of the eggs. Turn the mixture into a buttered pie-dish. 1 lb. 2 oz. of butter. Chop up the onion fine. turn the mixture into a buttered pie-dish. beat the egg well. 1 egg well beaten. and stir in the other ingredients. add the eggs well beaten. of butter. the yolks of 2 eggs. add a little milk if necessary. of hot mashed potatoes. POTATO PUFF. pepper and salt to taste. form the mixture into balls. 1 pint of mashed potatoes. 1 oz. and seasoning. 2 lbs. some Allinson nut-oil or butter for frying. and milk should be well beaten separately before being used. and mix it with the mashed potatoes. POTATO ROLLS (Spanish). POTATO ROLLS (BAKED). mashed potato. the yolk of egg. and fry a nice brown. Mix all well. 1/2 a saltspoonful of nutmeg. also the other ingredients. mix it with the mashed potatoes. raspings. Beat the potatoes well with the yolks of the eggs and the seasoning. 1/2 lb. roll the balls in the egg and breadcrumbs. of potatoes well mashed. olive. 1-1/2 oz. the yolk of 1 egg. 3 eggs. whip the yolks of the eggs well with the milk. POTATO CROQUETTES. Stone the olives and chop them up fine. Beat the butter. mix the meal. . pepper and salt. butter. 3 teacupfuls of mashed potatoes. beaten to a stiff froth. 1 whole egg. as the success of the dish depends on this." POTATO SALAD (1). Warm the butter until melted. and bake it 1/2 hour. of cold mashed potatoes. Serve with brown sauce and vegetables. and the thyme. mix the potatoes with the butter. and bake it for 1 hour in a hot oven. of sugar. and a dessertspoonful of finely chopped parsley. which will take from 10 to 20 minutes. make the mixture into rolls.

and garnish with parsley or watercress and beetroot. of potatoes. oil and lemon juice. pepper and salt. 3 hard-boiled eggs. and add this to the dressing. pepper. Mash the potatoes well with one of the eggs. and seasoning. of butter (or Allinson nut-oil). and arrange alternate slices of egg and beetroot round the base of the potato snow. with a coalshovel made red hot. mix them with the onion and parsley. 1 pint of mashed potato. pepper and salt to taste. POTATO SAUSAGES. Mix the mashed potatoes. 2 hard-boiled eggs. 1 breakfastcupful of breadcrumbs. Brown the top with a salamander. and piling it up high. if such is not handy. 1/2 a teacupful of milk. Chop the whites of the eggs up fine. Make a dressing of the oil. 1 teaspoonful of mustard. 1 dessertspoonful of finely chopped parsley. pass them through a potato masher into a hot dish. mix all together. or. and chopped whites of eggs well together. letting the mashed potato fall lightly. pepper and salt to taste. 2 eggs well beaten. of butter. dressing. 1 dessertspoonful of sugar. POTATO SALAD (2). 4 tomatoes. and dress like any other salad.VINNYS A1 STORE 4 medium-sized cold boiled potatoes. 1 oz. POTATO SNOW (a Pretty Dish). mustard. 1-1/2 pints of mashed potatoes. 2 oz. 2 tablespoonfuls of Allinson salad oil. add seasoning. Slice the eggs and beetroot. Boil the potatoes till tender. and add this to the dressing. 1 pint of mashed potatoes. salt. Any good salad dressing may be used. 1 small beetroot. POTATO SALAD (MASHED). form the mixture into sausages. turn the mixture smoothly into a salad bowl or glass dish. let them soak with 3 tablespoonfuls of water. 1/2 a saltspoonful of nutmeg. pepper and salt. Turn the mixture into a salad bowl or glass dish. 1 tablespoonful of finely . milk. 1 teaspoonful of mustard. 1 small onion minced very fine. roll them in egg and breadcrumbs. 2 tablespoonfuls of Allinson salad oil. mash the yolks of the eggs quite fine and mix them smooth with the lemon juice. Slice the potatoes. and fry them brown. and garnish with watercress and beetroot. 2 tablespoonfuls of lemon juice and seasoning. 2 hard-boiled eggs. POTATO SURPRISE. and lemon juice to taste. 1/2 pint of mashed potatoes. 1-1/2 lbs. Chop the whites of the eggs up very fine. Mash the yolks of the eggs and mix them with the lemon juice.

1 teaspoonful of curry powder. 1 oz. butter a mould. 1/2 oz. salt and lemon juice to taste. place them in a greased baking tin. Mince the onion very fine and fry it a golden brown in the butter. POTATOES (MASHED). and brown the patties in the oven. POTATO WITH CHEESE. grease some patty pans. some Parsley. 1 dessertspoonful of fine wheatmeal. 1 oz.VINNYS A1 STORE chopped parsley. POTATOES AND CARROTS. and serve. add seasoning. POTATOES À LA DUCHESSE. fill it with the mixture. and bake them a nice brown. 3/4 lb. Butter 8 patty pans and line them with a thick layer of potato. to avoid the egg curdling. 3/4 pint of milk. . add lemon juice. beat up. POTATOES (BROWNED). pour this over the potatoes. spread the butter on the top. Mix the butter well with the mashed potatoes. pepper and salt to taste. 2 eggs. of butter. Slice the potatoes into a saucepan and pour the milk over them. 6 good-sized potatoes parboiled. which should be previously smoothed with a little milk or water. season with a little pepper and salt. with little bits of butter on the top of the cakes. Cover with mashed potatoes. of grated cheese. of butter. 1 pint of finely mashed potatoes. 1 large English onion. POTATOES (CURRIED). Prepare potatoes as in "Milk Potatoes. add the egg and lemon juice carefully. beat the eggs well and mix them with the vegetables. fill them with the mixture. pepper and salt. then thicken with the meal. Serve with vegetables and any savoury sauce. Let the potatoes cook gently until soft. and add the butter and seasoning. of boiled potatoes. let the potatoes go off the boil. a little nutmeg. of butter. of boiled carrots. 1 pint of mashed potato. 1 egg with the juice of 1 lemon. Let all simmer for 2 or 3 minutes. turn out. 3 oz." leaving out the parsley. form the mixture into cakes. place 1/2 a tomato in each. and add seasoning to taste. bake the whole for 1/2 hour. Mash the potatoes and carrots together. and bake them in a moderate oven until golden brown. mix it well with the mashed potato. 1 oz. of butter pepper and salt to taste. and garnish with parsley. flour them well. Mix all well with the seasoning. smooth the curry powder with a little water. with a little of the parsley and a dusting of pepper and salt. re-heat the whole again but do not allow it to boil. 1-1/2 lbs.

add the fried onion and seasoning and a little hot milk. 1 oz. Boil or steam potatoes in their skins. POTATOES (SAVOURY). butter a pie- . and serve. 6 medium-sized boiled potatoes. piece of butter the size of a walnut. 2 onions chopped fine. Then simmer a few minutes with the capers. creamy mass. 1 tablespoonful of finely chopped capers. pepper and salt to taste. add the milk and seasoning. thickened with Allinson fine wheatmeal. break the eggs into it. Mash all well through. add the capers and vinegar. a little Allinson wholemeal. boil the potatoes till nearly tender. of butter. Let the potatoes simmer in the sauce for 10 minutes. then turn them into a basin and pass them through a potato masher back into the saucepan. taking care not to burn it. POTATOES (SCALLOPED). and fried brown. and seasoning. 1 tablespoonful of Allinson wholemeal. beat them well with the vinegar. Make a sauce of milk. 1 finely chopped English onion to 1 pound of potatoes. pepper and salt to taste. shaking them occasionally to prevent burning. and when the milk boils add the wheatmeal. 1 dessertspoonful of finely chopped onion. POTATOES (MILK) WITH CAPERS. Rub the inside of a basin with the garlic.VINNYS A1 STORE To mash potatoes well they should be drained when soft and steamed dry over the fire. Slice the potatoes into the saucepan and let them stew gently for 15 minutes with the butter. 1 breakfastcupful of milk. and serve very hot. 3 eggs. 1 clove of garlic. 1 lb. of butter. Let all simmer until the potatoes are tender. of potatoes. add a piece of butter the size of a walnut (or more according to quantity of potatoes). When the potatoes have been passed through the masher back into the saucepan. Slice the potatoes. pepper and salt. and a little hot milk. and season with pepper and salt. and pour them over the potatoes. Before serving mix into the sauce a spoonful of finely chopped parsley. 1 oz. when soft. and mash all well through over the fire with a wooden spoon. adding hot milk as required until it is a thick. POTATOES (MASHED)(another way). drain them and cut them in slices. pepper and salt to taste. Return them to the saucepan. Fry the onion a nice brown in the butter. POTATOES (MILK). onion. 1 dessertspoonful of vinegar. and serve. shake the whole well over the fire until thoroughly mixed. 1-1/2 lbs. of small boiled potatoes. 1 teaspoonful of vinegar. peel and slice them. 3/4 pint of milk.

pepper and salt to taste. . a cupful of breadcrumbs. scoop them out. and seasoning. 1 ditto of finely chopped parsley. fill the potatoes. and seasoning. adding a very little milk it the stuffing should be too dry. part of the butter. bake the potatoes till tender. and put them in the oven until well heated through. scoop out most of the soft part and mash it up. POTATOES (STUFFED) (4). leaving nearly 1 inch of the inside all round. and a little meal. and bake them until done. brush over with a little oiled butter. pepper and salt to taste. 6 large boiled potatoes. Chop the onion and apple fine and stew them (without water) with the butter. Mash the scooped out potato well up with the cheese. adding the egg and seasoning. fill the potatoes with it. tie the halves together. fill the potato skins. POTATOES (STUFFED) (3).VINNYS A1 STORE dish. butter. 1 egg well beaten. Repeat this until the dish is full. add the egg. Serve with vegetables and white sauce. POTATOES (TOASTED). Halve the potatoes as before. Mince the onion very finely and fry it a nice brown with the best part of the butter. of butter. fill them with the mixture. 1 oz. over this sprinkle pepper and salt. brush them over with the rest of the butter (oiled). mix all up together. scoop them out. of butter. 1 egg well beaten. leaving 1/2 inch of potato wall all round. pepper and salt to taste. tie them together. of grated English onions. sugar. 1 dessertspoonful of sugar. Scoop the potatoes out as in previous recipe. 1/2 teaspoonful of allspice. tie. also a little milk if necessary. 1/2 lb. Halve the potatoes. 1/2 oz. POTATOES (STUFFED)(2). tie the halves together. of grated Gruyère or Canadian cheese. piece of butter the size of a walnut. 6 large potatoes. 6 large potatoes. and bake them 10 to 15 minutes. 1 large English onion. and serve them with brown sauce and vegetables. put into it a layer of potatoes. 1 egg well beaten. 1-1/2 ozs. 1 large apple. Serve with brown sauce. and bake for 1 hour. 6 large boiled potatoes. Make a stuffing of the other ingredients. 1-1/2 breakfastcupfuls of breadcrumbs. POTATOES (STUFFED) (1). 1 teaspoonful of powdered sage. 1 Spanish onion. a piece of butter the size of a walnut. When quite tender sift in enough breadcrumbs to make a fairly stiff paste. allspice. some of the onion. pepper and salt to taste. Serve with vegetables and brown sauce. Halve the potatoes as before. pour the milk over the whole.

When not too highly spiced or seasoned they help to prevent thirst. Can also be served cold. or Herb Gravy must be used with great caution. and when made with the liquor in which vegetables have been boiled they retain many valuable salts which would otherwise have been lost. then add boiling water. 1 gill of water. APPLE SAUCE. Fried Onion Sauce. re-heat. biliousness. as they supply the system with fluid. 1-1/2 oz." but plenty of boiled and chopped onions are mixed in it. of apricot jam. A little mushroom or walnut ketchup may be added it desired. Rub the apples through a sieve. Serve hot or cold. boil it up and pass it through a sieve. brown this. or not at all by those who are troubled with heartburn. 1/2 a teaspoonful of Allinson cornflour. and serve. From a health point of view artificial sauces are not good. acidity. according to taste). Brown the slices on both sides. as it is called. When foods are eaten in a natural condition no sauces are required. add sugar and spice. SAUCES Flesh-eaters have the gravy of meat to eat with their vegetables. Eat with vegetables . make it hot. dredge in a tablespoonful of Allinson fine wheatmeal. This goes well with any plain vegetables. The use of sauces is thus seen to be an aid to help down plain and wholesome food. brush them over with oiled butter. but if made as I direct very little harm will result. and being fluid they cause the food to be more thoroughly broken up and made into a porridgy mass before it is swallowed. and when they give up the use of flesh they are often at a loss for a good substitute. cut them up. in a wire salad basket). 1 lb. This is made as "Wheatmeal Sauce. The water in which vegetables (except cabbage or potatoes) have been boiled is better for making sauces than ordinary water. but when food is changed by cooking many persons require it to be made more appetising. and put it over a clear fire. and cook them with the water until quite mashed up. or skin eruptions of any kind. Pare and core the apples. Sauces may be useful in more ways than one. 1/2 lb. with pepper and salt to taste. BOILED ONION SAUCE. BROWN GRAVY. 1/2 a teaspoonful of mixed spice. boil the sauce up. of apples.VINNYS A1 STORE Cut cold boiled potatoes into slices. of sugar (or more. Put a tablespoonful of butter or olive oil into a frying-pan or saucepan. place them on a gridiron (if not handy. APRICOT SAUCE. Brown Gravy. and thicken it with the cornflour. Dilute the jam with 1/2 pint of water.

VINNYS A1 STORE or savouries. When . 6 eschalots chopped fine. 3 bay leaves. carrot." Add capers. Add the lemon juice. 1/2 pint of both white and red currants. pepper and salt to taste. &c. rub the fruit through a sieve. and seasoning. 1 oz. of butter. Remove the mace. This goes very well with plain boiled macaroni. and thicken the sauce with the cornflour. the mace. 1/2 oz. 1/2 teaspoonful of cornflour. of Allinson fine wheatmeal. and keep on stirring until it is a brown colour. Boil the sauce up. of sugar. 1/2 a lemon (peeled) cut in slices. CHOCOLATE SAUCE. 3 English onions. If the sauce should be lumpy. 1 carrot. Stir in gradually enough boiling water to make the sauce of the thickness of cream. BROWN SAUCE (1). a blade of mace. Leave out the onions. 1 oz. 1/2 a teaspoonful of cornflour. CURRY SAUCE (1). add the milk. 1/2 pint of milk. 1/2 teaspoonful of vanilla essence. Brown the meal with the butter. stir into it the meal. salt to taste. adding the curry and salt. bay leaves. lemon. CURRANT SAUCE (RED & WHITE). 1 dessertspoonful of Allinson fine wheatmeal. or macaroni with turnips. of butter. and pour the sauce over the onions. pepper and salt to taste. return the sauce to the saucepan. CAPER SAUCE. otherwise make as "Wheatmeal Sauce. Serve hot or cold. 1 gill of water. and apple. BROWN SAUCE (2). and serve. 1 teaspoonful of curry powder. strain it through a gravy-strainer. 1 good cooking apple. Melt the chocolate over the fire with 1 tablespoonful of water. and let the sauce simmer for 20 minutes. the juice of 1/2 a lemon. and stew them in 3/4 pint of water until quite tender. when it boils add the cornflour and vanilla. and boil it up before serving. or macaroni batter. and stir well. 1 oz. and cook 10 minutes after adding them. strain. 1 bar of Allinson chocolate. re-heat it. 2 ozs. add water enough to make the sauce the thickness of cream. Chop up the onions. and seasoning. Let all simmer 15 to 20 minutes. add the eschalots. Melt the butter in a frying-pan over the fire. 2 tablespoonfuls of Allinson fine wheatmeal. of butter. Cook the ingredients for 10 minutes.

beat it up. CURRY SAUCE (BROWN). taking care not to curdle the sauce. beat the egg up with the lemon juice. 1 teaspoonful of curry powder. and see that the latter dissolves thoroughly. pepper and salt. 1 good tablespoonful of vinegar. Add seasoning. brown the meal in the saucepan in the butter. but do not allow it to boil. FRENCH SAUCE. return to the saucepan. taking care not to curdle it. butter. vinegar. add gradually and gently the egg. 1 teaspoonful of Allinson fine wheatmeal. Boil the milk and water. add as much water as required to make the sauce the consistency of cream. strain the sauce. 1 teaspoonful of Allinson cornflour. and brown. Let the sauce go off the boil. CURRY SAUCE (2). 1/2 pint of water. add it gradually. The same as "Egg Sauce. and seasoning. 1 egg. and thicken with the cornflour. juice of 1/2 lemon. 1 teaspoonful of cornflour. of butter." adding 1 tablespoonful of finely chopped capers before the egg is stirred in. 1 oz. 2 tablespoonfuls of Allinson fine wheatmeal. it should be dried in the oven and then powdered. EGG SAUCE WITH SAFFRON. add the butter and seasoning. and let these ingredients cook a few minutes. add the sauce to this. 1 onion. EGG CAPER SAUCE. Warm up the sauce again. Grate the onion into the water. Heat it up. 1/2 oz. a pinch of saffron. Thicken the sauce with the cornflour. and salt. of butter. add curry. beat up the egg. but do not let it boil. Let the whole simmer for 5 to 10 minutes. 3/4 pint of half milk and water. Boil the milk and water with the saffron. 1 English onion chopped fine. To easily dissolve the saffron. 1 even teaspoonful of curry. and after having allowed the sauce to cool a little. and serve. Fry the onions in the butter until nearly brown. a pinch of mint and sage.VINNYS A1 STORE quite soft rub the vegetables well through a sieve. and which should simmer a few minutes. and salt to taste. Thicken the sauce with the meal. 1 egg. and colour with burnt sugar. . add a little more water if necessary. 1/2 oz. of butter (or oil). pepper and salt to taste. add the meal. and let it simmer for a few minutes. add the curry. 1/2 pint of milk and water. a little burnt sugar. EGG SAUCE.

stirring in a little fresh oil first. into which the meal has been rubbed smooth." and add mixed herbs a little before serving. cook for two minutes. fry. Place the yolks in a basin. and then adding the curdled mixture. add the salt. and flavouring. and fry them in the butter. MILK FROTH SAUCE. MAYONNAISE SAUCE. should this ever happen. 1/2 teaspoonful each of mustard. Let all simmer for 1/2 an hour. the juice of a lemon. and mix all well. add Allinson fine wheatmeal. and horseradish for a few minutes. turnip. sugar to taste. 2 eggs. the yolk of 1 egg. do not waste the curdled sauce. adding the thyme. pepper and salt to taste. It you follow directions the sauce may curdle. FRIED ONION SAUCE. then add the vinegar and seasoning. 2 oz.VINNYS A1 STORE 1 oz. which should be quite cold. Stir the sauce until it boils. Chop fine an onion. and serve. pepper. work them smooth with a wooden spoon. 1 dessertspoonful of Allinson fine wheatmeal. Stir in the oil very gradually. return it to the saucepan. pepper. rub the sauce through a sieve. 1 dessertspoonful of Allinson fine wheatmeal. HORSERADISH SAUCE. continue with the oil. Make like "Brown Gravy. of butter. 1/2 pint of oil. or eschalots. eggs. 2 tablespoonfuls of grated horseradish." MINT SAUCE. a little thyme. 1/2 pint of milk. add salt. salt to taste. Mix the milk. When slightly browned add 3/4 pint of water. 1/2 pint of water. 1 teaspoonful of Allinson fine wheatmeal. Be sure to make it in a cool place. boil up. flour. Boil the water. and serve. Chop the vegetables up fine. but start afresh with a fresh yolk of egg. butter. and proceed as in "Orange Froth Sauce. some essence of vanilla or any other flavouring. and make into a sauce like brown gravy. and salt. each of carrot. and mustard. 1 tablespoonful of vinegar. when the sauce begins to thicken stir in a little of the lemon juice. HERB SAUCE. butter. . 1/2 oz. and thicken the sauce with the meal rubbed smooth in a little cold water. onion. drop by drop. also to stir one way only. and so on alternately until the sauce is finished.

mix this well with the sugar. MUSTARD SAUCE. and let the sauce soak at least 1 hour before serving. Smooth the meal with a little water. stone and chop 8 Spanish olives. . 1 dessertspoonful of Allinson fine wheatmeal. 4 oz. and serve. let all simmer for a few minutes. add the mustard. and then serve. add the milk. Make a white sauce.VINNYS A1 STORE 1 teacupful of vinegar. 1 tablespoonful of sugar. Mix all the ingredients well. Rub the sugar on the rind of one of the oranges until all the yellow part is taken off. 1 large Spanish onion. ORANGE FLOWER SAUCE Make a sweet white sauce. sugar to taste. ORANGE FROTH SAUCE. 1 teaspoonful of white flour (not cornflour). sugar. and cook them in the water until tender. the eggs previously beaten. 1 dessertspoonful of Allinson fine wheatmeal. 1/2 pint of water. Brown the wheatmeal with the butter in the saucepan. do not allow the sauce to boil. OLIVE SAUCE. serve at once. and stir the sauce over the fire until thickened. add this to the juice when hot. 1 teacupful of water. Serve immediately. 2 eggs. of butter. put the mixture over the fire in an enamelled saucepan. 1 good teaspoonful of mustard. some water. 1 gill of water. as it would then be spoiled. 1 oz. 4 large lumps of sugar. ONION SAUCE. of butter. and salt. vinegar and salt to taste. 1 heaped-up tablespoonful of finely chopped mint. ORANGE SAUCE 2 oranges. thicken the sauce. and let it cook a few minutes before serving. and whisk it well until quite frothy. pepper and salt to taste. 1 teaspoonful of sugar. and flavour it with 2 tablespoonfuls of orangeflower water. 1/2 pint of milk. take the juice of both the oranges and add it to the sugar. butter and seasoning. Chop the onions up fine. 1/2 a teaspoonful of cornflour. Mix smooth the cornflour in 8 tablespoonfuls of water. add to the orange juice enough water to make 1/2 pint of liquid. The juice of 2 oranges. let it simmer for five minutes. and the flour smoothed with a very little water. add them to the sauce. vinegar.

RASPBERRY FROTH SAUCE. of ratafias. 2 eggs. and add 1/2 teaspoonful of mixed spice before serving. SPICE SAUCE. but do not let it boil. and proceed as for "Orange Froth Sauce. heat it up and thicken it with the meal. cook them gently in 1 pint of water with the onion and seasoning until quite soft. beat up the yolk of egg. sugar to taste. 1 oz. 1/2 pint of raspberries. and flavour with 2 tablespoonfuls of rosewater. 1 gill of water. Make a white sauce. let it simmer a few minutes. then rub the sauce through a sieve. let it boil. then add the eggs. a teaspoonful of Allinson fine wheatmeal. Chop up the onion and fry it a nice brown. Make a sweet white sauce. butter. RATAFIA SAUCE.VINNYS A1 STORE PARSLEY SAUCE. Make a sweet white sauce. SORREL SAUCE. ROSE SAUCE. add a little more water if the juice is not 1/2 pint. and add to it a handful of finely chopped sorrel. return it to the saucepan. remove from the fire. 3 carrots. and when the milk has cooled a little stir it in carefully. 3 oz. pepper and salt to taste. and sugar." but some finely chopped parsley is added five minutes before serving. then strain through a cloth or fine hair sieve. flour. stir again over the fire until the sauce has thickened a little. cut up the carrots into small dice. Bruise the ratafias and put them in a stewpan with the milk. Boil the raspberries in the water for 10 minutes. 1/2 pint of milk." This sauce can be made with any kind of fruit juice. 1 teaspoonful of white flour. allow it to get cold. if necessary. . the yolk of 1 egg. This is made as "Wheatmeal Sauce. 1 onion. and serve. a little nutmeg. SAVOURY SAUCE.

WHEATMEAL SAUCE. 1 teaspoonful of sugar. thicken it with the meal. WHITE SAUCE (2). strain it through a gravy strainer. when done rub through a sieve. and salt. Boil 1/2 pint of the milk with sugar. 1 dessertspoonful of Allinson fine wheatmeal. add the lemon juice. Let the tomatoes cook gently for 10 minutes. rub a little Allinson fine wheatmeal into a paste with cold water. then rub them well through a strainer. of fresh ones. WHITE SAUCE (1). chopped fine. 1/2 oz. TOMATO SAUCE (1). pepper. 1/2 pint of milk. cook with water and finely chopped onions. If fresh tomatoes are used. which should he smoothed well with a little cold water. 1/2 oz. adding the butter and seasoning. cook for 3 to 4 minutes. sugar to taste. of butter. Let the sauce simmer for a minute. Mix this with the boiling milk and water. and pour it into a warm sauce-boat. 1 dessertspoonful of Allinson fine wheatmeal. and when it boils thicken the sauce with the meal. pepper and salt to taste. thicken it with the cornflour previously smoothed with a . add this to the boiling milk and keep stirring until the sauce has thickened. slice them and set them to cook with a breakfastcupful of water. Cook the mushrooms and onion. and serve. Eat this with vegetables. a tablespoonful of Allinson fine wheatmeal. add a little pepper and salt to taste. re-heat. boil up again. 3/4 pint of milk. For tinned tomatoes a teacupful of water is sufficient. Return the liquid to the saucepan. and let it thicken. in 1/2 pint of water for 15 minutes. of mushrooms. juice of 1/2 a lemon. thicken with Allinson fine wheatmeal made into a paste with water. and boil. add a grated onion. Eat with vegetables or savoury dishes. add the butter. Mix milk and water together in equal proportions. Boil the milk. let it simmer 2 or 3 minutes. 1/2 a canful of tinned tomatoes or 1 lb. 1 lb. and flavour with vanilla or almond essence. TOMATO SAUCE (2). a dessertspoonful of Allinson cornflour or potato flour. Cut up fresh or tinned tomatoes. 1 small onion. Add a little butter.VINNYS A1 STORE TARTARE SAUCE. of butter. pepper. mix the meal smooth in the rest of the milk. a little vanilla essence. Strain the sauce and return it to the saucepan. and salt. pepper and salt to taste.

With a spoonful of water make the ground almonds into a paste. 3 oz. Turn the pudding out and serve cold. 1 teacupful of mixed currants and sultanas. Have ready a well-buttered pie-dish. butter. and serve with sweet sauce. mix the almonds with this. 1/2 lb. which will take from 40 to 50 minutes. size of a nut. and serve with the pudding. 2 tablespoonfuls of sifted sugar. 2 lbs. let it get cold. 4 eggs. butter a mould. of rice. add the butter and seasoning. sift the cinnamon over it evenly. Mix well. mix the meal smooth with the rest. of ground bitter almonds. a small piece of butter. if the rice will not turn out easily. of almond paste. of butter. sugar. mix them lightly with the well-beaten yolks. 2 eggs. and the eggs well beaten. and butter some cups. Let it cook gently a few minutes after adding the meal. PUDDINGS ALMOND PUDDING (1). of castor sugar. 3 oz. 1 teaspoonful of cinnamon. Bring part of the milk to the boil. ALMOND PUDDING (2). 1/2 oz. and bake in a moderately hot oven until a knitting needle pushed through comes out clean. 1 good dessertspoonful of Allinson fine wheatmeal. Cook the rice. of cooking apples. and ratafia flavouring. APPLE CHARLOTTE. Whip the whites of the eggs to a stiff froth. turn out and serve with sauce made of raspberry jam and water. add the other ingredients gradually. 1 heaped up teaspoonful of . 1 oz. boil up. of ground sweet almonds and a dozen bitter ground almonds. and thicken the sauce. half fill them.VINNYS A1 STORE little water. 2-1/2 pints of milk. 3/4 pint of milk. Turn them out on a dish. add sugar and vanilla. and almonds until the rice is quite tender. of butter. milk. 4 oz. WHITE SAUCE (SAVOURY). sugar to taste. and serve. cream. warm the butter. Dip the mould into hot water for 1/2 a minute. 1/4 lb. pour in the rice. 1/2 lb. some raspberry jam. of ground sweet almonds. ALMOND RICE. pepper and salt to taste. and bake the puddings for about 20 minutes. and add the sugar and 2 tablespoonfuls of cream or milk. pour the mixture in (not filling the dish more than three-quarters full).

Allinson wholemeal bread. add the fruit picked and washed. and bake the pudding for 1/2 an hour. 1/4 oz. core. Bake from 3/4 hour to 1 hour. Warm the milk. of cornflour. Beat the eggs up with milk and pour it on the apricots. line a buttered pie-dish with them. and butter. and so on. vanilla flavouring. finishing with the batter. Mix with them the sponge cakes crumbled. Cut very thin slices of bread and butter. 2 eggs. of sugar. BAKED CUSTARD PUDDING. nutmeg. 1 lb. Place a layer of apples over the buttered bread. Pour the mixture into a wetted mould and bake in a hot oven with a cover over the mould for 1/2 an hour. of pearl barley. and cut up the apples and set them to cook with 1 teacupful of water. the grated rind of a lemon. and bake in a slow oven for 1/2 an hour. 6 sponge cakes. APRICOT PUDDING. When quite tender. serve either hot or cold. of butter. Rub the cornflour and meal smooth with a little of the milk. of butter. 1/2 lb. Stir the mixture over the fire for about 8 minutes. of Allinson fine wheatmeal. sugar. of apples. the cinnamon. butter a pie-dish. pour the milk over. 2 oz. add the sugar. When they are soft. bring the rest to boil with the butter. and stir into it the smooth paste. Serve in the pie-dish with stewed rhubarb. lemon rind. Turn out. and the almonds and sugar. and chopped fine. and boil it in 3 pints of water for 3 hours. beat up the eggs with the sugar. 1 pint of milk. take them off the fire and beat them with a fork. 3 oz. Put the apricots into a saucepan. Some apples require much more water than others. 3 eggs. some raspberry or apricot jam. 1/2 pint of milk.VINNYS A1 STORE ground cinnamon. BARLEY (PEARL) AND APPLE PUDDING. . Pare. Soak the barley overnight. Pour the mixture into a buttered dish. and bake for 1 hour. finishing with a layer of bread and butter. until the dish is full. put the butter in bits over the top. whip the whites of the eggs to a stiff froth and add them to the rest. and flavour. grate a little nutmeg over the top. and repeat the layers of bread and apples until the dish is full. and the apples pared. then spread a layer of jam. Have a pie-dish lined at the edge with baked paste. 2 oz. 3 oz. strain the custard into the dish. pour in a layer of the batter. cored. 3 eggs. and let them simmer with a little sugar for 1/2 an hour. BATTER JAM PUDDING. 1 pint of milk. 2 oz. 1 tin of apricots. BATTER PUDDING. then turn it into a basin to cool. of blanched and chopped almonds. Beat up the yolks of the eggs and add them to the cooked batter. sugar to taste.

4 eggs. 1 teaspoonful of ground cinnamon (or any other flavouring preferred). Mix all the ingredients. and boil for 2 hours. sugar to taste. . BREAD PUDDING (STEAMED). BIRD-NEST PUDDING. BREAD AND JAM PUDDING. of ground almonds. of sugar. 1 wineglassful of rosewater. beat the mixture up with the yolks of the eggs. Fill a greased pudding basin with slices of Allinson bread. add sugar and the rose or orange water. 3/4 lb. 5 oz. Remove the apples from the saucepan and place them in a pie-dish without the syrup. 1 pint of milk. 1/4 lb. boil up and pour this over the jam and bread. then boil for 1 hour covered with a pudding cloth. of butter (oiled). of sultanas. then add 1/4 lb. 3 oz. 3 oz. Serve either hot or cold. 4 chopped apples. well beaten. each slice spread thickly with raspberry jam. let it stand 1 hour. of breadcrumbs. a little grated nutmeg and zest of lemon. of Allinson fine wheatmeal. Turn into a buttered mould and steam the pudding for 1-1/2 to 2 hours. pour the custard over the apples. and bake the pudding until the custard is set. 1 pint of milk. BUCKINGHAM PUDDING. pour into a mould. 5 eggs. and mix them lightly with the rest. the yolks of 3 eggs. beat the whites of the eggs to a stiff froth. pour the whole into a well-buttered pie-dish and bake the Soufflé for 1/2 an hour in a brisk oven. of currants. Soak the bread in the milk until perfectly soft. make a custard by dissolving 1 tablespoonful of cornflour in 1 pint of milk well beaten.VINNYS A1 STORE 1/2 lb. and bake about 3/4 hour. and boil them in 1 pint of water. until they are beginning to get soft. Soak a 1d. and the lemon rind added. BREAD SOUFFLÉ. 2 tablespoonfuls of orange or rosewater. and let them soak for 1/2 an hour. 4 eggs well beaten. Pare and core the apples. sugar. 1 dessertspoonful of sugar. for 1 hour. Mix in lastly the whites of the 3 eggs whisked to a stiff froth. 1 oz. 6 medium-sized apples. serve immediately. Beat the eggs well. and the hot milk. of sugar. mix all thoroughly. a little chopped peel. turned out of the basin. 3 eggs. 1 quart of milk. of Allinson wholemeal bread. French roll in 1/2 pint of boiling milk. Serve with a sweet sauce. the rind of 1/2 a lemon and some almond or vanilla essence. sugar to taste. sweetened with 2 oz. 1 pint of milk. sweeten and flavour it to taste. Heat the milk and make a custard with the eggs. BELGIAN PUDDING.

BUN PUDDING. vanilla flavouring. 4 or 5 sponge cakes. Steam the pudding for 1 hour. 3/4 pint of milk. put them in a dish. cover with a plate. pour over the mixture the custard of milk and eggs with the flavouring added. then fill the basin with layers of sliced sponge cakes and macaroons. 2 oz. add to the milk and sugar. 1 breakfastcupful of currants and sultanas mixed. Butter a mould. almonds. Beat the yolks of the eggs well together and the whites of 2 eggs. citron peel. 1-1/2 pints milk. 2 oz. Cut the buns in thin slices. a few drops of almond essence. 1 pint of milk. well beaten. eggs and milk as in Bun Pudding. Cover it with buttered paper and steam for about 1 hour. Soak the bread as directed in above recipe. When the mould is nearly full. and the cinnamon. let it cool a little. Make a pint of custard with Allinson custard powder. Boil the milk and pour it on the eggs. &c. of butter. or steam for 1-1/2 hours. sugar to taste. and bake the pudding in a moderate oven for 1 hour.VINNYS A1 STORE 1/4 lb. CABINET PUDDING (1). CABINET PUDDING (2). then stand for 2 hours. add to it 2 tablespoonfuls of raisin wine and pour over the cakes. add it to the rest of the ingredients. break up the sponge cakes and fill the mould with layers of sponge cake. add the fruit. 4 eggs. of ratafias. 3 eggs. dried cherries. 2 oz. serve with wine sauce. 1/2 lb. 3 eggs. and pour over the buns. bake for 1 hour in a moderate oven. and sugar to taste. 8 stale sponge cakes. beat the eggs well. and some raspberry jam. ratafias. Butter a mould and decorate it with the cherries and citron cut into fine strips. scattering a few cherries between the layers. serve with lemon sauce. Turn it out carefully. picked. Dissolve part of the butter. press the ratafias all over it. and lay in the sponge cakes cut in slices. CABINET PUDDING (3). and dried. 1 heaped-up teaspoonful of cinnamon. and sugar. buns. sugar. taking care not to let the water boil into it. 3 stale 1d. as preferred. Butter a pint pudding mould and decorate it with preserved cherries. then put in more ratafias and sponge cakes until the mould is almost full. steam the pudding carefully for three-quarters of an hour. . and serve with jam or sauce round it. 2 oz. Butter a pie-dish with the rest of the butter. and mix them all well together. and jam. 2 oz. and serve with sauce. ratafias. which should be previously well washed. add sugar and flavouring.. Pour into the mould. 2 oz. of Allinson bread cut in thin slices. of chopped almonds.

Mix the chocolate. boil it up and thicken it with the smoothed ingredients. Three large sticks of chocolate. and the cocoa. and bake the puddings the same way as almond puddings. 3 eggs. make a batter of the other ingredients. 1/2 pint of milk. Boil up the milk and stir over the fire until it comes clean from the sides of the pan. 2 oz. Pour the mixture into pie-dishes. 8 eggs. first add the yolks to the pudding. add some jam. 1 oz. beating the mixture all the time. stir frequently. bake 1 hour in a buttered pie-dish. sugar. and butter together. CHOCOLATE MOULD. Break the eggs. of sugar. add the grated carrots. of Allinson fine wheatmeal. 1 teaspoonful of cinnamon. the whites beaten up stiffly. 3 large carrots. of potato flour. 1/4 lb. To use up cold stiff porridge. Smooth the potato flour. of grated Allinson chocolate. and steam for 1 hour. 1 pint of milk. mix in the whites. 1/4 lb. and serve plain. the sugar. of Allinson cocoa. 1 egg to a breakfastcupful of the batter. of Allinson fine wheatmeal. 1/2 lb. or with cold white sauce. 2 tablespoonfuls of syrup. stirring it well into the batter. 1 heaped-up tablespoonful of cocoa. of butter. add the whites of the eggs last. pour the mixture into a buttered mould. 1 dessertspoonful of vanilla essence. add the vanilla essence. CHOCOLATE PUDDING. 1 pint of milk. Beat up 1 or 2 eggs. flour. 3 eggs. the almond meal. Let all simmer for 10 minutes. and cocoa with some of the milk. Add sugar to the rest of the milk. CHOCOLATE PUDDING (STEAMED). Mix the porridge with enough hot milk to make it into a fairly thick batter. 1/4 lb.VINNYS A1 STORE CANADIAN PUDDING. 1/4 lb. 3 eggs. wheatmeal flour. 7 oz. of Allinson fine wheatmeal. Turn out and serve hot. Scrape and grate the carrots. 1 quart of milk. Put into a buttered basin. and when they are well stirred in. of flour. piece of . then take it out and let it cool. 7 oz. turn out when cold. 2 oz. taking care not to fill them to the top. Pour the mixture into a wetted mould. of castor sugar. and steam the pudding for 2-1/2 to 3 hours. and sugar to taste. of ground sweet almonds. whip them well. Place the yolks of the eggs in the pan. CHOCOLATE ALMOND PUDDING. CARROT PUDDING. add the vanilla and mix it well through. 4 oz. whisk the whites and yolks separately. 1 dessertspoonful of vanilla essence.

VINNYS A1 STORE

vanilla 3 inches long Dissolve the chocolate in 3/4 of the pint of milk, with the rest of the milk mix the wholemeal smooth, add it to the boiled chocolate, and stir the mixture over the fire until it detaches from the sides of the saucepan; then remove it from the fire and let it cool a little. Beat up the yolks of the eggs and stir those in, whip the whites to a stiff froth and mix these well through, turn the whole into a buttered mould, and steam the pudding 1-1/2 hours. Serve with white sauce poured round. CHOCOLATE TRIFLE. 8 sponge cakes, 3 large bars of chocolate, 1/4 pint of cream, white of 1 egg, 3 inches of stick vanilla, 3 oz. of almonds blanched and chopped, 2 oz. of ratafia, 1/2 pint of milk. Break the sponge cakes into pieces, boil the milk and pour it over them; mash them well up with a spoon. Dissolve half the chocolate in a saucepan with 2 tablespoonfuls of water, and flavour it with 1 inch of the vanilla, split; when the chocolate is quite dissolved remove the vanilla. Have ready a wetted mould, put into it a layer of sponge cake, next spread some of the dissolved chocolate, sprinkle with almonds and ratafias, repeat until you finish with a layer of sponge cake. Grate the rest of the chocolate, whip the cream with the whites of eggs, vanilla, and 1 teaspoonful of sifted sugar; sift the chocolate into the whipped cream. Turn the sponge cake mould into a glass dish, spread the chocolate cream over it evenly, and decorate it with almonds. CHRISTMAS PUDDING (1). 1 lb. raisins (stoned), 1 lb. chopped apples, 1 lb. currants, 1 lb. breadcrumbs, 1/2 lb. mixed peel, chopped fine, 1 lb. shelled and ground Brazil nuts, 1/2 lb. chopped sweet almonds, 1 oz. bitter almonds (ground), 1 lb. sugar, 1/2 lb. butter, 1/2 oz. mixed spice, 6 eggs. Wash, pick, and dry the fruit, rub the butter into the breadcrumbs, beat up the eggs, and mix all the ingredients together; if the mixture is too dry, add a little milk. Fill some greased basins with the mixture, and boil the puddings from 8 to 12 hours. CHRISTMAS PUDDING (2). 12 oz. breadcrumbs, 1/2 lb. currants, 1/2 lb. raisins, 1/2 lb. sweet almonds, 1 doz. bitter almonds, 3/4 lb. moist sugar, 3 oz. of butter, 2 oz. candied peel, 8 eggs, 1 teaspoonful of spice, and 1 teacupful of apple sauce. Rub the butter into the breadcrumbs, wash, pick, and dry the fruit, stone the raisins, chop or grind the almonds, beat up the eggs, mixing all well together, at the last stir in the apple sauce. Boil the pudding in a buttered mould for 8 hours, and serve with white sauce. CHRISTMAS PUDDING (3). 1 lb. each of raisins, currants, sultanas, chopped apples, and Brazil nut kernels; 1/2 lb. each of moist sugar, wholemeal breadcrumbs, Allinson fine wheatmeal, and sweet almonds and butter; 1/4 lb. of mixed peel, 1/2 oz. of mixed spice, 6 eggs, and some milk. Wash and pick the currants

VINNYS A1 STORE

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

VINNYS A1 STORE

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

VINNYS A1 STORE

FRUIT AND CUSTARD PUDDING. 2 cupfuls of stewed and stoned plums (or the same quantity of any other fruit), 1 pint of milk, 3 eggs, 1 large cupful of fine breadcrumbs, sugar to taste, 1 teaspoonful of ground cinnamon, and 1 oz. of butter. Mix the crumbs and fruit in a bowl, oil the butter and mix it with the other ingredients, adding the sugar and cinnamon; beat up the eggs with the milk, and mix it with the rest of the pudding; have ready a greased pie-dish, pour in the mixture, and bake the pudding until nicely brown. GIANT SAGO PUDDING. 2 oz. of giant sago, 2 oz. of Allinson fine wheatmeal, 2 oz. of currants, 2 oz. of sultanas, 1 tablespoonful of sugar, 1 quart of milk. Soak the sago in cold water, drain, and cook in a double saucepan, if possible, with 1-1/2 pints of the milk for 2 hours; mix the meal smooth with the rest of the milk, add this, the fruit and sugar, and cook it gently for another 15 minutes: then pour the pudding into a pie-dish, and bake it in the oven until set or slightly brown on the top. GOLDEN SYRUP PUDDING (1). 1/2 lb. of golden syrup, 1 teacupful of sago, 1 lb. of Allinson fine wheatmeal, 1/2 pint of milk, 3 eggs, 2 oz. of citron peel. Soak the sago with the boiling milk until quite soft, adding a little water, if necessary; mix it with the meal and golden syrup into a fairly thick batter; beat up the eggs and mix them well with the other ingredients. Butter a mould, cut and arrange the citron in the bottom of it into a star, pour in the batter, tie a cloth over it, and steam the pudding for 3 hours. GOLDEN SYRUP PUDDING (2.) This pudding is very much liked and easily made. 10 oz. of Allinson fine wheatmeal, 3 eggs, 1 pint of milk, 1/2 lb. of golden syrup. Make a batter with the meal, eggs, and milk; grease a pudding basin, pour into it first the golden syrup, then the batter without mixing them; put over the batter a piece of buttered paper, tie up with a cloth, and steam the pudding in boiling water for 2-1/2 hours, taking care that no water boils into it. If liked, the juice of 1/2 lemon may be added to the syrup and grated rind put in the batter. Before turning the pudding out, dip the pudding basin in cold water for 1 minute. GOOSEBERRY SOUFFLÉ. 3 pints of gooseberries, castor sugar to taste, 1/2 pint of milk, 4 eggs. Stew the gooseberries with 1/2 a teacupful of water until quite soft, adding sugar to taste; rub the fruit through a coarse sieve and place it into a pie-dish; beat the yolks of the eggs well, mix them with the milk previously heated, and pour them over the gooseberries, mixing all well. Bake the mixture in a moderate

1 egg. of butter. stirring all the time. a few drops of almond flavouring. let the mixture cool. GREENGAGE SOUFFLÉ. well beaten. and bake the Soufflé‚ for 1/2 an hour in a brisk oven. 5 oz. of sago. of Allinson fine wheatmeal. 20 greengages. turn it into a dish. of butter. Skin and stone the fruit. Let the mixture cook gently for 5 minutes. 1 pint of milk. some jam or golden syrup. 2 oz. add the butter. add the butter and let the whole mixture boil up. meanwhile beat the whites of the eggs to a stiff froth. of sugar. then pour the rest of the pudding mixture over the jam. 1 lb. add the butter. let it cook for 5 or 6 minutes. Boil the milk and meal as for a blancmange. 3 tablespoonfuls of ground rice. of ground rice. which should have been smoothed previously with the milk. and let it brown lightly in the oven. of Allinson fine wheatmeal. Serve immediately. some marmalade or other preserve. Boil the milk and sift the meal in gradually. add the eggs. and mix well. 1/2 oz. 1 pint of milk. sugar to taste. stirring quickly until it is well cooked and a stiff batter. sugar to taste. and when it has ceased to boil add the egg well whipped. Pour the mixture into a well-greased dish. 1/2 pint of milk. pour the mixture over. 4 eggs. let it set in the oven. breadcrumbs. and serve quickly. blanch and drop (or grind) the kernels. When the fruit has been reduced to a pulp mix in gradually the ground rice. letting it dissolve. Pour half of the mixture into a pie-dish. gently cook the greengages in the water with the kernels and sugar. and eat the pudding with syrup or jam. lay this over the Soufflé‚ a few minutes before it is quite done. draw the saucepan from the fire and stir in the yolks of the eggs and then the whites beaten to a stiff froth. and any kind of jam. 3 eggs. stir it into the ground rice. 1/2 a teacupful of water. HASTY MEAL PUDDING (1).VINNYS A1 STORE oven until set. of butter. 1-1/2 pints of milk. and bake it from 20 to 30 minutes. GROUND RICE PUDDING. LEMON PUDDING. spread a layer of jam over it. draw the saucepan to the side. 3 eggs. HASTY MEAL PUDDING (2). flavour with the sugar and almond essence. and mix with it the . previously smoothed with some of the cold milk. spread a layer of marmalade or preserve in the bottom of the pie-dish. 2 oz. Boil the milk. adding a little castor sugar. 8 oz. Soak the sago well in the milk over the fire. 3 lemons. 1 quart of milk. stir frequently. 4 oz. 1 oz. 2 oz.

and a little grated nutmeg. Boil until the macaroni is quite tender. Boil the milk with the oats. 4 oz. then add the eggs well beaten up. stir carefully and bake for 1-1/2 or 2 hours. macaroni. MACARONI PUDDING (2). 3 oz. let the slices be quite covered with the cream. and pour the mixture into 2 well-greased pudding basins. then pour into a pie-dish and add to the mixture 1 pint of custard made according to recipe given. bake for 1/2 hour and serve either hot or cold. of Allinson steam cooked oats (to be obtained from any grocer in 2 lb. of sugar to 1 pint of milk. Add the butter. 3 eggs. smooth the lentil flour with a little water. sugar. Put the pudding into a pie-dish and bake for 1/2 hour. Let it cool. of sugar. and pour over a pint of custard made with Allinson custard powder. the sugar. butter. and the grated rind of 2. 2 eggs. cook gently for 15 minutes.VINNYS A1 STORE breadcrumbs. Boil the milk. when it is perfectly smooth pour it over slices of Swiss roll which have been laid close together in a glass dish.B. sugar. and serve them with stewed fruit or white sauce. the rind and juice of 1/2 lemon. 3 oz. butter. 2 oz. of butter. of macaroni. LEMON TRIFLE. place in a buttered pie-dish. 2 pints of milk. 1/2 pint of milk. sugar. steam the puddings 2 hours. MACARONI PUDDING (1). LENTIL FLOUR PUDDING. . 1 large tablespoonful of sugar. 3 oz. sugar. add the eggs. and juice. Prepare over night 1 pint of custard made by using 1 dessertspoonful of Allinson cornflour and 2 oz. let it cool for a short time before serving.—This is a most delicious pudding. mixing the lentils well with the milk. Next morning add the strained juice of 2 lemons and beat together for 5 minutes. when the mixture has cooled a little. of lentil flour. Break the macaroni in small pieces and boil it for 20 minutes. which should be boiled in milk until quite tender. lemon rind. pour in the milk. 1 oz. bake the pudding in a wellgreased dish in a moderate oven until quite set. and a piece of butter. the juice of the 3 lemons. 1 oz. mix all the ingredients thoroughly. Beat the eggs well. Garnish with glacé cherries. LONDON PUDDING. 1 pint of milk. Drain off all the water. Stand in a cold place for 2 or 3 hours. and pour the boiling milk gradually over it. let it boil 1 or 2 minutes and put on one side. of butter and 1 pint of custard made with Allinson custard powder. well beaten. boxes). N.

sift the flour and lightly stir it into the butter. 1/2 pint of milk. beat up the eggs. bake the pudding for 3/4 an hour. 1 pint of raspberries. MELON PUDDING. Should eggs be added. and sift sugar over all. 3/4 lb. according to the heat of the oven. 2 oz. 1/2 pint of milk. mix them with the milk. 1 pint of red currants. 3 eggs. 3 apples. 1 lb. of Allinson breadcrumbs. some butter. 3 eggs. which should be only three-parts full. Turn out and serve with melted butter sauce. of butter. 1/2 lb. remove the cloves from the fruit. For instance. finishing with a layer of breadcrumbs. they should be beaten well. then a layer of the fruit. . 4 oz. washed. 2 eggs. 1/2 pint of cream. of mixed peel. of sultanas. use 2 oz. whip the cream. The general rule for milk puddings is to take 4 oz. and for vermicelli pudding the same. Allinson breadcrumbs. 1-1/2 lbs. the same quantities of wheatmeal and semolina. spread it over the pudding. and some mincemeat. then mixed with the pudding before it goes into the oven. and stew the fruit 15 minutes. MINCEMEAT PANCAKES. beat in the eggs one by one until well mixed. with sugar and flavouring to taste. 6 oz. of giant sago and 2 oz. repeat these layers until the dish is full. of wheatmeal to 1 quart of milk. of melon. picked. 4 oz. Then put in the peel cut in very fine strips and the sultanas. Butter a pie-dish well. add a little milk if necessary. sugar to taste. 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. 1 oz. and pour the mixture over the pudding. or for semolina pudding. and so on until the dish is full. Place a layer of breadcrumbs in a buttered dish. spread a layer of breadcrumbs. 12 cloves. 4 oz. of Allinson fine wheatmeal. of butter. of Allinson fine wheatmeal. Beat the butter and sugar to a cream. of sugar. and mixed. some sugar and bits of butter. Put into a well-buttered mould. MILK PUDDING. Most farinaceous milk puddings are improved by the use of Allinson fine wheatmeal with the other ingredients. adding sugar and the cloves tied in muslin. a little milk. Peel and cut up the apples and melon. spread the butter in bits over the top. of farinaceous food of any kind to 1 quart of milk. MARLBOROUGH PUDDING. and bake the pudding 1 hour. of butter. and steam for 2 hours. 1/2 lb. finishing with breadcrumbs and butter. place a layer of fruit over the breadcrumbs.VINNYS A1 STORE MALVERN PUDDING. turn it into a glass dish. of sugar. 6 oz.

and steam the pudding for 3 hours. sugar to taste. mix them well with the milk. and place a spoonful of mincemeat on each pancake. NEWCASTLE PUDDING. citron. and steam for 3 hours. and serve with sifted sugar. 1 pint of milk. mix this lightly with the rest of the ingredients. and serve immediately. of butter. beat up the eggs. and serve with any kind of sweet sauce. Mix the Allinson breakfast oats with the soaked sago. 4 oz. 6 oz. OATMEAL PANCAKES. sift sugar over it. of fine oatmeal. 2 oz. a few drops of almond flavouring. oil. large enough to be only half full when the mixture is turned into it. pour the custard over the bread and butter. 1 gill of milk. and add the flavouring. 1/2 lb. a pinch of salt. OMELET SOUFFLÉ (1). turn out. of currants. . of Allinson breakfast oats. 1/2 lb. 1 dessertspoonful of cornflour. cover with a cloth. cinnamon. of sultana raisins. the well-beaten yolks of 2 eggs. butter a mould. turn out carefully. 4 eggs. and bake the Soufflé‚ in a moderate oven until set and lightly browned. and fry the pancakes in butter. and sugar to taste. Turn out. and finally add the whites of 3 eggs whisked to a firm froth. Allinson wholemeal bread and butter in thin slices. 4 eggs. stir all well. adding 1 tablespoonful of water. 1/2 lb. and teacupful of milk. crush up finely the macaroons and mix well the yolks of the eggs. and eat very short. cornflour. Mix all lightly together. NURSERY PUDDING. 2 oz. sugar. 3 eggs. OATMEAL PUDDING. Butter a pudding mould and line it with the cherries. use to fill a fancy mould. of sultanas. of soaked sago. then add 4 cupful of golden syrup. or vege-butter in the usual way. the macaroons. 1 even teaspoonful of cinnamon. Make a batter of the ingredients. 2 oz. 1 pint of milk. Whip the whites to a stiff froth. fold them up. let it soak for 1 hour. add the eggs. fry the pancakes. steam the pudding for 1-1/2 hours.VINNYS A1 STORE Make the batter. and 1/2 lb. 3 eggs. pour the mixture into it. and milk. and serve with sauce. 6 macaroons. 1 oz. butter. Mix again. sugar to taste. Serve with lemon and castor sugar. of vege-butter. well beaten. of candied cherries. These are very good. of Allinson fine wheatmeal. fill it with slices of bread and butter. butter a mould. 1 teaspoonful finely minced citron peel. the fruit. Separate the whites and yolks of the eggs. sweeten the milk to taste. and sugar.

of sugar. The juice of 7 oranges. cover the mould tightly. and of 1 lemon. whip up the whites of the eggs to a very stiff froth. cut the bread into slices and butter them. ORANGE MARMALADE PUDDING. 2 apples. ORANGE PUDDING. let the milk cool. Add enough water to the fruit juices to make 1 quart of liquid. 4 eggs and 4 oz. keep stirring the mixture over a gentle fire until it has cooked 5 minutes. When the liquid in the saucepan is near the boil. of Allinson cornflour. and mix this lightly with the other ingredients. 1 pint of milk. OXFORD PUDDING. and bake the Soufflé about 20 minutes until it is a golden brown and well risen. When the mould is 3/4 full. Butter a mould thoroughly. and add them carefully to the thickened milk. stirring the whole for 10 minutes. some butter. 2 oz. 3 eggs. . let the whole soak for 1 hour. and steam the pudding for 1-1/2 hours. turn it into a wetted mould and allow to get cold. and sprinkle with sugar. sugar to taste. cored. 1/4 lb. pour the mixture into it. have ready a buttered Soufflé dish. Wash the rice. I tablespoonful of orange water. beat up the eggs. beat up the eggs with the milk and pour it over the layers. well beaten. of Allinson wholemeal bread. time 1-1/2 hours. sift sugar over it and serve immediately. and chopped up. 1/2 lb. Let the pudding boil sharply in plenty of boiling water until the rice is soft. taking care not to do so while it is too hot. ORANGE MOULD. then arrange the bread and butter in the mould in layers. put 1-1/2 pints of this over the fire with the sugar. allowing plenty of room for swelling. With the rest smooth the cornflour and mix with it the eggs. and sugar to taste. place the fruit in a pie-dish. 6 oz. of Patna rice. pour the custard over the fruit. and thicken it with the cornflour. spreading each layer with marmalade. then turn out and serve. Peel and slice the oranges and remove the pips. some orange marmalade. 1 teacupful of milk. 1 dessertspoonful of Allinson cornflour. the sugar and the cornflour (previously smoothed with the milk). Mix the yolks of the eggs with the orange water.VINNYS A1 STORE OMELET SOUFFLÉ (2). 1 pint of milk. 1 teaspoonful of cinnamon. of castor sugar. stir into it the mixture of egg and cornflour. Serve hot or cold. boil the milk. and tie all in a cloth. of sultanas. 1 tablespoonful of Allinson cornflour. 3 eggs. pared. 4 oranges. and bake the pudding in a moderate oven until the custard is set. mix it with the other ingredients. Dip the mould in cold water for 1 minute before turning it out. 3/4 lb. 6 eggs. serve with white sauce.

PANCAKES. butter. 2 eggs. add them. 2 eggs. 1 teaspoonful of cinnamon. Spread the pancakes with jam. overlapping each other. form a circle of slices round the bottom of the mould against the sides. then mix all the ingredients together. each of white flour and fine Allinson wheatmeal. of currants. 4 oz. 2 oz. Mix it with the other ingredients. 4 oz. Boil the sago in 1/2 pint of milk until soft. Wash and stone the raisins. 4 eggs. 2 oz. cinnamon. adding vanilla to taste. of Allinson fine wheatmeal. butter for frying. and work these circles right up the mould. 2 tablespoonfuls of sugar. Rub the butter into the wheatmeal. Mix together the raisins. of sugar. roll them up and cut them across into slices. 6 apples chopped small. Make a batter of the meal. 5 or 6 thin cold pancakes. and some milk. of butter. adding as much water as the sago will absorb. of sultanas. and serve. 2 oz. Soak the sago over the fire with as much hot water as it will require to soften it. of wholemeal breadcrumbs. and keep hot in the oven while the other pancakes are being fried. If the mixture is too dry add as much . 1/2 lb. 1 breakfastcupful of Allinson breadcrumbs. turn it over.VINNYS A1 STORE PANCAKE PUDDING. 1 teaspoonful of cinnamon. 3 eggs. 1 teacupful of sago. a pinch of salt. The above quantity will make 6 or 7 pancakes. turn out. PARADISE PUDDING. of small sago. 1/2 lb. or vege-butter for frying. and when browned on the other side fold the pancake over from each side and slip it upon a hot dish. Put a piece of butter the size of a walnut in the frying-pan. and mix all well. the grated rind and juice of a lemon. Fry a golden brown. PLUM PUDDING. 1 pint of milk. 3 or 3 stale sponge cakes. This is a plain pudding which can be eaten instead of Christmas pudding by those who are inclined to be dyspeptic 1/2 lb. Make a batter of the above ingredients. beat up the eggs. 1 pint of milk. vanilla flavouring. 1/2 pint of milk. 2 oz. and steam the pudding for 2 hours. PANCAKES WITH CURRANTS. A 1/4 lb. some butter. of Allinson fine wheatmeal. wheatmeal. fill the centre with the sponge cakes broken into pieces. sugar. 3 oz. milk and eggs. and breadcrumbs. some jam. pick and wash the currants and add them to the batter. Butter a mould. Turn the mixture into a well-buttered mould. of Allinson fine wheatmeal. Serve with sauce. pour this over the rest and steam the pudding for 1-1/2 hours. Make the batter the usual way. oil. sugar and cinnamon to taste. and when boiling pour in enough batter to make a thin pancake. of raisins. Fry into thin pancakes with vege-butter. and 8 well-beaten eggs.

a stick of cinnamon (4 inches long). of Allinson fine wheatmeal. and soak the prunes in 1/2 pint of water over night. of thin slices of Allinson bread and butter. sugar and flavouring to taste. let it cool. and bake 1 hour. drain this on and crush the seed in a pestle and mortar. the thin rind of 1 lemon. and 1/2 pint of milk. and so alternately until the dish is full. 1 pint of milk. beat up the egg in the milk. The pudding will be much improved if all the liquid is poured off once or twice. and cover the pie-dish with these. and the rest of the milk. Stew them very gently in an enamelled saucepan in the water in which they soaked. and the yolks of eggs. remove the stones. PRUNE PUDDING. let the milk cool a little. when the prunes are quite tender. 6 oz. and bake the pudding 1-1/2 hours. and add a little more if needed.VINNYS A1 STORE milk as is necessary to moisten all well. of white poppy-seed. and poured over again. 1 lb. cinnamon. 3 oz. When the poppy-seed has been crushed fairly fine. 3 eggs. of prunes or French plums. sugar to taste. and then add carefully the eggs well beaten. 1 pint of milk. the bread should be free from crust. some Allinson wholemeal bread. 3 eggs. 12 blanched and sliced almonds. 2 tablespoonfuls of orange-water. and entirely cover the milk. meal. POOR EPICURE'S PUDDING. butter. . and steam 3 hours. turn all into a buttered pie-dish. Fill a buttered pudding basin with the mixture. PRUNE PUDDING 1 lb. Grease a pie-dish and line it with a layer of bread and butter. of butter. Pour the mixture into a wide. finishing with bread and butter. mix all well. 4 oz. well beaten. pour a little prune juice over. adding a little of the milk. Pour the custard over the mixture. Meanwhile make a custard with the milk. let soak 1 hour. of sugar. of stoned and stewed prunes. mash them well with a fork or wooden spoon. of butter. 4 eggs. Butter slices of bread on both sides. add this to the rest of the mixture. Bake in a moderate oven about 45 minutes. sugar to taste. add the yolks of the eggs. Boil the milk with the sugar. Scald the poppy-seed with boiling water. rather shallow pie-dish. and let them cool. 1-1/2 oz. Eat with a sweet white sauce. Wash the prunes. 3/4 lb. Heap the prunes on a glass dish and pour the custard round. and almonds. orange-water. Beat the whites of the eggs to a stiff froth. adding sugar and a few drops of almond essence. 3 eggs. and serve. tie over with a pudding cloth. and mix this with the mashed prunes when quite cold. then arrange a layer of prunes. remove the cinnamon. beat the whites of the eggs to a stiff froth. the sugar. 1 pint of milk. cornflour. and 2 oz. 1 teaspoonful of Allinson cornflour. adding a little sugar if liked. POPPY-SEED PUDDING.

1 teacupful of currants and sultanas. add the semolina. and pour the custard over the rusks. SEMOLINA PUDDING. boil the rice in the milk with the sugar and lemon rind. Set the milk over the fire. 1 tablespoonful of sugar. then stir it into the remainder of the milk. It should turn out brown and firm. Serve with fruit sauce or stewed fruit. bring the rest of the milk to the boil with the sugar and Lemon rind. Arrange them neatly in a buttered mould. a very little sugar. and mix them with the rice. turn the mixture into a buttered pie-dish. of semolina. and bake the pudding from 1/2 to 1 hour in a moderate oven. 4 oz. then add the fruit. of loaf sugar. and set the mixture aside to cool. Take off and mix in quickly the yolk of an egg beaten up with flavouring. 4 eggs. and bake until a golden colour. 1 oz. a few drops of almond flavouring. Thoroughly butter a pudding mould. yolk of 1 egg. ROLLED WHEAT PUDDING. 1 quart of milk. then steam the pudding for 1/2 an hour. let it gently simmer until quite soft. of Allinson rolled wheat. Spread a little jam between every two rusks. 4 eggs. when boiling add the wheat from which the water has been strained. mix this well with the rice. 6 oz. beat up the eggs. 1 quart of milk. 1 pint of milk. let the rice cool a little. and stir over a clear fire for 20 minutes. bake the pudding 1 hour in a moderate oven. the rind of 1/4 a lemon. 4 oz. mix them with the boiled semolina when it is fairly cool. SEMOLINA BLANCMANGE. Pour into mould previously dipped in water. 1 quart of milk. and turn the whole gently into the mould. . raspberry jam. 1-1/2 oz. Soak the rolled wheat in water for 1 hour.VINNYS A1 STORE RICE PUDDING (French). Let it cook gently for 1 hour. Serve cold with stewed fruit or custard. and serve with white sauce. and press them together. turn out. beat up the yolks of the eggs. taking care not to displace the breadcrumbs. let them soak for 1 hour. 1 pint of milk. beat up the eggs. RUSK PUDDING. Mix the semolina smooth with part of the milk. then remove the lemon rind. which must be boiling. the rind of 1/2 a lemon. which has been flavoured with almond essence. Soak semolina in 1/4 pint of the milk for 10 minutes. mix them with the milk. a few drops of essence of lemon. looking like a cake. of rice. 1 teacupful of fine breadcrumbs. Beat the whites of the eggs to a stiff froth. let all cook for 10 minutes. of semolina. and until all the milk is absorbed. pour the mixture into a buttered pie-dish. 2 tablespoonfuls of sugar. add sugar. 2 eggs. 8 oz. and sprinkle it all over with the breadcrumbs. of Allinson rusks.

and bake the Soufflé‚ until risen and brown. when a knitting-needle passed through will come out clean. 2 eggs. beat up to a stiff froth the whites of the eggs. SPANISH PUDDING. stir the smoothed meal into it. Have ready the whites of the eggs beaten to a stiff froth. sugar to taste. stirring all the time. and turn it out carefully. mix the wheatmeal with the milk. with a little sugar. Next spread a layer of apricot jam. pile the froth over the pudding. 1 tablespoonful of Allinson fine wheatmeal. 4 eggs. take the mixture from the . and bake it in a slow oven until set. well beaten. of Allinson fine wheatmeal. grease a mould with the butter. of butter. when boiling. of Allinson fine wheatmeal. turn the mixture over the jam. Stir the mixture over the fire with the butter until it is quite thick and comes away from the saucepan. Slice the sponge cakes lengthways. and fill the mould with alternate layers of sponge cake and jam. 1 pint of milk. 1 pot of apricot jam. When cold. Then fill the dish with any kind of hot stewed fruit. mace. turn out. sugar to taste. 4 oz. beat up the yolks of the eggs. and mix them well with the mixture (remove the vanilla or lemon rind). Butter some cups.VINNYS A1 STORE SIMPLE PUDDING. the sugar and cinnamon. Smooth the meal in part of the milk. 3 eggs. and let it gently cook for 5 to 8 minutes. 1/2 pint of milk. any kind of jam. of butter. and serve with custard. gently pressed on to the fruit. set the rest over the fire with sugar and a piece of lemon rind or 1-1/2 inch of stick vanilla. Mix the milk and meal perfectly smooth. and at once cover it with a layer of bread. Serve with custard or milk sauce. SIMPLE FRUIT PUDDING. 1/2 pint of milk. and salt to taste. Spread a layer of jam in a pie-dish. a little mace. 4 eggs. Line a plain mould with some slices (about 1/4 inch thick) of Allinson wholemeal bread. 1 even teaspoonful of powdered cinnamon. 1/2 oz. line it neatly with some of the slices of the sponge cakes. remove from the fire to cool. 1/2 oz. SIMPLE SOUFFLÉ. pepper. Beat up the yolks of the eggs and mix them with the milk. 8 sponge cakes. and bake the mixture until done. 2 oz. add the eggs. and mix them with the rest. Separate the yolks from the whites of the eggs. Let the pudding get cold. 1-1/2 gills of milk. that is. fill them three-parts full. press them to the mould to keep them in position. pepper and salt. and serve with either custard or white sauce. adding the whites of the eggs. Serve immediately. lemon rind or vanilla. SPONGE DUMPLINGS. pour the mixture over the pudding. from which the crust has been removed.

then add the chestnuts. of butter. Cut off lumps with a spoon and drop them into the boiling soup. and simmer till quite soft and clear. Peel them. 4 Allinson wholemeal rolls. press the two halves of each roll together. and the yolk of the other. VANILLA CHESTNUTS (for Dessert). 1 gill of cold water. sugar. of macaroons crushed. 1 lb. of sago. scatter bits of butter over the crusts. add vanilla and remove the chestnuts from the fire. a little milk. 1 oz. and bake in a moderate oven until it is a golden colour. of tapioca. 1 egg. WHOLEMEAL BANANA PUDDING. and bake the rolls for 1/2 hour. Draw to the side of the fire. of the butter. 1/2 oz. macaroons. Bring to a boil. cook them with 1/3 teacupful of water. sprinkle them with sugar and powdered cinnamon. and sago. Put the tapioca into a basin. TAPIOCA PUDDING. of currants. meal.VINNYS A1 STORE fire. to cool it a little. picked and washed. until it has absorbed all the water. but not too soft. almonds. of chestnuts. when sufficiently cool. and when a little cooled add the yolks. pour into a greased dish. either in the oven or in a saucepan. 1 oz. STUFFED SWEET ROLLS. vanilla to taste. Fill the crusts of the rolls with the mixture. simmer the sugar and the teacupful of water for 10 minutes. 6 bananas. Break the egg and beat it slightly. and milk. 1 egg well beaten. place the rolls into a baking tin. of sugar. Peel the bananas and mash them with a fork. 3 cooking apples. and mash them up to a pulp with a wooden spoon. 1/2 oz. 1/2 pint of milk. Make a batter with the eggs. 1 tablespoonful of sugar. mix well with the tapioca. and 1 tablespoonful of sugar. . 1/4 oz. Halve the rolls lengthways and remove the crumb. 2 teacupfuls of Allinson fine wheatmeal. cinnamon to taste. 3 eggs. turn the whole into a glass dish. 1/2 pint of cold milk. of butter. Allow all to cook gently until the syrup browns. cinnamon. 1 teacupful of water. and mix all smoothly. Pare and core the apples. of moist sugar. that they may not break in peeling. Turn the mixture into a greased mould and steam the pudding for 2 hours. 2 eggs. Let it soak for 1 hour. 1/2 lb. then add the currants. 2 oz. 4 oz. of ground sweet almonds. add the bananas. 2 oz. 3 oz. Serve with white sauce. soak the crusts for a few minutes in a little cold milk when the stuffing is ready. Boil the chestnuts in plenty of water until tender. Mix all well. and add some of the breadcrumbs to make the whole into a fairly firm mass. Add the milk and sugar. Soak the sago with 1/2 pint of water. sugar to taste. and cover it with water. Serve either hot or cold.

PIES PIE-CRUSTS. YORKSHIRE PUDDING. roll out and use. . of sugar.VINNYS A1 STORE WINIFRED PUDDING. a little cold milk (about 1 cupful). and serve hot or cold. 4 eggs. and make a batter of the eggs. a little cold water. Serve with baked potatoes. Use for pie-crust. Scatter a few bits of butter on the top. flavouring. add the strained lemon juice and flavouring. 1 pint of milk. 2 eggs. a little cold water. and mix well together. and roll out as required. Pour the mixture into a shallow Yorkshire pudding tin. (1) 1 lb. of Allinson breadcrumbs. adding enough cold milk to make a firm paste. and a little cold milk. 6 oz. each of Allinson breakfast oats and Allinson fine wheatmeal. (4) 1/2 lb. Whip the eggs well. add enough cold water to make a stiff paste. mixing with a knife only. Mix the ingredients as in (3). The old-fashioned way of making it is with white flour. 1 lb. 3 oz. of butter. and bake the pudding for 1 hour. roll it out again. roll out and use. 2 eggs. Rub the butter into the meal. beat in the eggs one at a time. until all the butter is used up. of butter. of Allinson fine wheatmeal. puff paste. some milk. 1/2 lb. of fine breadcrumbs. 4 eggs.. 1 oz. add enough milk to moisten the paste. moisten the paste with milk. of Allinson fine wheatmeal. roll up again and repeat about 3 times. of butter. of Allinson fine wheatmeal. 2 oz. and add them to the mixture. (5) (Puff crust). adding pepper and salt. Rub the butter into the meal. and sauce. Mix the meal and mashed potatoes. spread with more butter. Rub 1/2 lb. 3 oz. 1/2 lb. (3) 1/2 lb. pepper and salt to taste. meal and oats. of butter into the meal. (2) 1/2 lb. and roll it out. 3 oz. Beat the butter and sugar to a cream. of Allinson fine wheatmeal. add enough water to the paste to keep it together. spread the paste with some of the other butter. rub in the butter and the oil. green vegetables. 1 tablespoonful of oil. &c. Sift a little white sugar over. of Allinson fine wheatmeal. of mashed potatoes. the juice of 1 lemon. 2 oz. and bake for about 30 minutes in a moderate oven. and roll the paste up. mix them with the meal. mixing it with a knife. of butter. which has been previously well buttered. put in the mixture. Pour sufficient boiling milk over the breadcrumbs to soak. 4 oz. milk. Try this way. and bake in a quick oven. beat the eggs well. 1 lb. of butter. roll it out. of butter. Border a pie-dish and line with paste.

these should first be stewed till tender. of Allinson chocolate (grated). and the sugar. like prunes. 1/2 oz. Let the sago swell out over the fire with milk and 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. Make a blancmange. of Allinson fine wheatmeal. fill with the almond mixture. add to it the chocolate smoothly and gradually. grease some patty pans. CHEESECAKES (ALMOND). as the same rules apply to all. mix it with the meal and butter. apple-rings. place a spoonful of jam on every tartlet. &c. bitter ground almonds. 1/2 oz. raspberries. of sweet ground almonds. or with a top crust only.. line a greased plate with it. 2 oz. For the crust either of the recipes given for pie-crusts may be used. Mix the fruit with the necessary sugar. and flavouring. . When any dried fruit is used. and the fruit tarts can be made either open. and bake them 10 minutes. currants. any kind of jam preferred. cherries. of Allinson fine wheatmeal. and allowed to cool. beat the egg and mix it well with the almonds. 1 oz. and sweetened if necessary. as it would make the crust heavy. Roll out and use according to requirements. fill them with the blancmange mixture. 1 gill of cold milk. Rub the butter well into the meal. Pound the almonds well together with the orange-water. let cool a little and stir in the eggs. 4 eggs. 3 oz. 2 oz. with top and bottom crust. bake the tart 1/2 hour in a moderate oven. only very little juice should be used. stir the mixture over the fire until it thickens. a few drops of almond essence. and 1 pint of milk. 3 oz. If an open tart is made. of ground rice. and gooseberries need not be previously cooked. vege-butter. and pour the cooled custard into it. and roll the paste out and use. of Allinson fine wheatmeal. 5 oz. make the meal and butter into a paste with a little cold water. moisten with the milk (taking a little more than 1 gill if necessary). cover it with a crust. 1 egg. BLANCMANGE TARTLETS. then place as much of the fruit as is required into your tart. 3 oz. like strawberries. castor sugar. and it the tart is made with a top crust only. 3 oz. in the usual way. Summer fruit. Mix the milk with the ground rice. and serve cold. dried apricots. (7) 1 lb. ground rice. 1 teaspoonful of sugar. 1 pint of milk. of sago. bake them. CHOCOLATE TARTS. of ground rice. 6 oz. 1 dessertspoonful of sugar. of the milk. 1 dessertspoonful of orange-water.VINNYS A1 STORE (6) 1/2 lb. and bake until the crust is done. of butter. well beaten. with a bottom crust only. TARTS Special recipes for every kind of fruit tart are not given. of butter. Line 8 or 10 little cheesecake tins with a short crust.

lemon juice and rind. 1 teacupful of milk. beat up the eggs. Moisten the cornflour with a little of the water. let it simmer for a few minutes. and then pour it . Bring 1-1/2 pints of milk to the boil. of Allinson cornflour. the grated rind and juice of 1 lemon. line a dish with paste. LEMON CREAM (for Cheesecakes). 1 oz. grated rind of 2 lemons. 6 good-sized apples. bake in a quick oven. powdered sugar. Steam or bake the apples till tender and press them through a sieve while hot. of butter. 1 breakfastcupful of water. line a flat dish or soup-plate with pastry. piece of vanilla 3 inches long. Thicken the mixture with the cornflour. add the mixture to the boiling milk. 1 oz. add to them the milk. bring the rest of the water to the boil with the juice and the grated rind of the lemon and sugar. Mix well together. then set aside to cool. sugar to taste. Put about 1 tablespoonful of the mixture in each tin. fresh butter. and bake the pie for 1/2 hour in a quick oven. pour the mixture into this. 2 oz. cover the tart with thin strips of pastry in diamond shape. 1/4 lb. Line the tins with short paste. and some paste for crust. 1 lemon.VINNYS A1 STORE MARLBOROUGH PIE. of sugar. sugar to taste. of butter. 2 oz. of golden syrup add 1 breakfastcupful of Allinson breadcrumbs. and bake the tart 3/4 of an hour. To 1 lb. of Allinson fine wheatmeal. 2 eggs. and add all these to the apples and butter. whip the whites of the eggs stiff. Put the ingredients into a double boiler and stir over a slow fire until the cream is the consistency of honey. beat the yolks of the eggs. the juice and rind of 1 lemon. sugar. 6 yolks of eggs. 1 oz. mix the wheatmeal and cornflour smooth with the rest of the milk. heap the froth over the pie. stir all well for 8 to 10 minutes. 1 lb. 1 dessertspoonful of cornflour. mix them well through with the rest of the ingredients. and let it set in the oven. BLANCMANGES BLANCMANGE. 4 whites of eggs. juice of 8 lemons. and let the mixture cool. or some vanilla essence. of butter. fill it with the above mixture. add the butter. adding a little castor sugar. of Allinson's fine wheatmeal and 1-1/2 oz. LEMON TART. adding the vanilla spliced and the sugar. TREACLE TART. some short crust made of 4 oz. 3 eggs. 1 quart of milk.

Put the water in an enamel saucepan. Pierce the ends of 4 or 6 eggs. 2 oz. of Allinson cornflour. ORANGE MOULD (1). 1 pint of water. and essence of lemon. sugar to taste. Add enough water to the juice to make 1 quart of liquid. 4 oz. and cocoa. When the liquid over the fire boils. 4 eggs. stirring very frequently. whisk in the yolks of the eggs. Have ready the whites of the eggs beaten to a stiff froth. stir it well through. 1 lemon.VINNYS A1 STORE into one or two wetted moulds. turn out and serve with stewed fruit or jam. of N. add the cornflour mixed with a little cold water. mix it lightly with the rest. Add the vanilla essence. and keep all stirring over the fire for 2 minutes. Make a blancmange with 1 pint of milk. and cocoa. of Allinson cornflour. 7 oranges. some water. beat up the yolks and add them to the cornflour and juice when those are smooth. When cold gently peel off the shells. Mix the cornflour. 1 oz. ORANGE MOULD (2). pour the mixture into a wetted mould. Set the greatest part of the milk over the fire. and let the contents drain away. stir in the mixture of eggs. of sugar. 1 oz. wheatmeal flour. Turn it out. and add the sugar. and let it all simmer for 8 to 10 minutes. when cold. Serve on a glass dish nicely arranged with stewed fruit or jam. 4 oz. 1 good dessertspoonful of vanilla essence. 1 quart of milk. 2 eggs. Set that over the fire to boil (keeping back a 1/4 of a pint for mixing the cornflour smooth). Stir the mixture into the boiling milk. BLANCMANGE (CHOCOLATE). and smooth it with the cold milk. of cornflour. then fill them with the hot blancmange mixture.F. Rinse the shells with cold water. 2 oz. 2 tablespoonfuls of Allinson cornflour. sugar to taste. and serve. a little sugar. flour. Have the whites of the eggs beaten to a stiff froth. Allow it all to boil for a few minutes. and let it boil with the rind of the lemon in it. BLANCMANGE EGGS. 1 lemon. of Allinson fine wheatmeal. Turn out when cold and serve when required. and beat up well with the mixture. leaving enough to smooth the cornflour. Make a little custard to pour over the blancmange— 1/2 pint of milk. then pour into a mould. cornflour. BLANCMANGE (LEMON) (a very good Summer Pudding). Separate the yolks of the eggs from the white. then add sugar and the juice of a lemon. of sifted Allinson fine wheatmeal. and pour the mixture into wetted moulds. When boiling. and 1 oz. and juice. cocoa. This makes an excellent custard. . and let it get cold. Take the juice of the oranges and lemon and the grated rind of the latter.

then remove the vanilla. sugar to taste. Add enough water to the fruit juice to make 1 quart of liquid. 1 quart of milk. and fill up with whipped cream. some apricot jam. stirring it over the fire until a thick. of sugar. and melt it in a little enamelled saucepan with very little water. Break the chocolate in pieces. Split the vanilla. CHOCOLATE CREAM. of Allinson chocolate. stir it quite smooth. serve in custard glasses or poured over sponge cakes or macaroons. vanilla to taste. CREAMS APRICOT CREAMS. turn it out. and not too firm. 1 quart of blackberries. When boiling thicken the milk with the cornflour. BLACKBERRY CREAM. Set the chocolate aside until quite cold. whip the cream and mix with the juice. Dissolve the chocolate in a few tablespoonfuls of water. and mix the chocolate with it. Stir well over the fire for 5 to 8 minutes. put this and the sugar into the cream. 1 tablespoonful of Allinson corn flour. beat the eggs well. This is . 4 eggs. remove the mixture from the fire to cool slightly. smooth paste. white of 2 eggs. 6 oz. CHOCOLATE CREAM (French) (1). add the milk. vanilla. of Allinson cornflour. let it get cold. whip this with the whites of eggs until stiff. It the cream is not found sweet enough. sugar to taste. stir them into the thickened chocolate very gradually. Sprinkle the fruit with sugar to make the juice drain more freely. when it should be a smooth paste. When boiling thicken it with the cornflour. Beat the whites of the eggs to a very stiff froth. and 4 eggs. and serve. put it into a hair-sieve and allow it to drain. Serve in a glass dish. 4 oz. 1 pint of cream. 2 inches of vanilla pod. stirring both well together until the chocolate is well mixed with the froth. and sugar. taking care not to allow it to boil When well thickened let the cream cool. add a little castor sugar. the whites of 4 eggs. Pour all into a wetted mould. which should be smoothed with the rest of the liquid. 6 oz. whip up the eggs and stir them carefully into the mixture so as not to curdle them. 1/2 pint of cream. and stir the whole over the fire. Put 1-1/2 pints of this over the fire with the sugar. Place a good teaspoonful of apricot jam in each custard glass. and flavour with Allinson vanilla essence.VINNYS A1 STORE The juice of 7 oranges and 1 lemon. essence of vanilla. Mash the fruit gently. Use the whites of 3 eggs to 2 large bars of chocolate. 1 dessertspoonful of castor sugar.

1 lemon. this will not require any additional sugar. 1/2 pint of cream. fill into glasses and serve at once. of sugar. jar of cream. Pound 1-1/2 doz. serve in custard glasses. 6 oranges. whip to a stiff froth. taking care not to let it boil. adding the sugar to it. place in a bowl. LEMON CREAM. The yolks of 6 eggs. 7 eggs. set aside and let it cool a little. or in a glass dish poured over macaroons. 1 dessertspoonful of cornflour. let this get hot. letting it boil up for a minute." . a little cinnamon. Dissolve the chocolate over the fire with 2 tablespoonfuls of water. then 1 or 2 spoonfuls of the cream. mix the cornflour smooth with a spoonful of cold water. more paste and cream. white of 1 egg. of Allinson chocolate to 1/4 pint of cream." MACAROON CREAM. put the mixture into a saucepan over a sharp fire. some water. keep stirring continually until the cream thickens. and whisk it till quite frothy. sugar to taste. Take a 6d. of sugar (according to taste). Proceed as in "Blackberry Cream. Add enough water to the fruit juice to make 1-1/2 pints of liquid. but take care not to let it boil. and thicken the fruit juice with it. and very dainty. 7 eggs. beat the eggs well. 1 dessertspoonful of cornflour.VINNYS A1 STORE easily made. 1/2 pint of water. macaroons. and when the liquid has cooled mix them carefully in with it. add 1 or 2 spoonfuls of milk. RASPBERRY CREAM. Take the juice of the oranges and the juice and grated rind of the lemon. ORANGE CREAM. 1 quart of raspberries. 4 to 6 oz. then cover with 1 spoonful of cream put on roughly. return the whole over a gentle fire. and then mix it with the cream previously whipped stiff. 2 oz. The juice of 3 lemons and the rind of 1. as this would curdle it. CHOCOLATE CREAM (WHIPPED). Proceed exactly as in "Orange Cream. 2 oz. Lay a little of the macaroon paste roughly in the bottom of a glass dish. juice of 1 lemon. of sifted sugar. 6 oz. When cold. and mix all to a smooth paste. Beat up all the ingredients. let it get quite cold. EGG CREAM.

CUSTARDS ALMOND CUSTARD. always stirring. When nearly cold cover the top with ratafia biscuits and decorate with angelica and cherries. smooth the cornflour with the rosewater and stir it into the boiling milk. 1/2 pint of cream. Beat up the eggs. then pour it over the biscuits and serve cold. STRAWBERRY CREAM. let the cream cool a little. This makes a delicious dish. 1 quart of milk. Put the cream and milk over the fire. Boil the milk with the sugar and almonds.VINNYS A1 STORE RUSSIAN CREAM. 1 wineglassful of rosewater. Whip it well with a whisk or fork until it gets quite thick. Quantity of good thick cream according to requirement. in hot weather it should be kept on ice or standing in another basin with cold water. 1 tablespoonful of Allinson cornflour. then stir in the eggs very gradually. 1/2 pint of cream. WHIPPED CREAMS. 1/2 lb. as the cream might curdle. stirring occasionally. sugar to taste. of macaroons. Proceed as in "Blackberry Cream. Let the milk cool a little. sugar to taste. 1/2 pint of milk. When whipped cream is used to pour over sweets. remove the vanilla. of ratafias. then add 1 pint of blancmange. 2 oz. let it boil up for a minute. stir the mixture over the fire until it has thickened and let it simmer 2 minutes longer. and sugar to taste. leaving out 3 of the whites of the eggs. stir over the fire until the custard is nearly boiling. &c." SWISS CREAM. which are to be beaten to a stiff froth. taking care not to curdle them. ground almonds. arrange the macaroons and ratafias on a shallow glass dish. smooth the cornflour with a tablespoonful of cold milk. Lay 6 sponge cakes on a glass dish. mix it with the milk and cream when nearly boiling. adding a piece of vanilla 2 inches long. pour it into a glass . then let it cool. and sugar to taste. Add sugar to taste and whatever flavouring might be desired. vanilla. this latter giving the cream its name. 1 dessertspoonful of Allinson cornflour. 1 quart of strawberries.. it must be split and as much as possible of the little grains in it rubbed into the cream. 6 eggs. a piece 1 inch long is sufficient for 1/2 pint of cream. and soak them with any fruit syrup. 1/4 lb. The white of 1 egg to 1/4 pint. flavour it with stick vanilla.

and serve cold. CARAMEL CUSTARD. Meanwhile heat the milk near boiling-point. and add the vanilla and sugar. and flavouring to taste. when cold put the fruit at the bottom of a pie-dish and pour the custard over. Let it cool. half a teacupful of water and the juice of half a lemon. 1-1/2 pints of milk. Gradually stir the caramel into the hot custard. Serve with stewed fruit. Use vanilla pods to flavour—they are better than the essence. so as not to curdle the eggs. 1 pint of custard made with Allinson custard powder. BAKED APPLE CUSTARD. moist sugar to taste. Put the dry castor sugar into an enamelled saucepan and let it melt and turn a rich brown over the fire. sugar. Heat the milk until nearly boiling. and the juice of 1/2 lemon. grate a little nutmeg over the top. cut and core the apples and put into a lined saucepan with the water. 6 whole eggs or 10 yolks of eggs. 8 large apples. Pour the custard into a buttered pie-dish. and mix them carefully with the hot milk. bake lightly. Allow it to get cold. and lemon juice. 4 eggs. and pile the whipped whites of the eggs on the top of the custard just before serving. it is therefore important to bear in mind that the milk should first be heated. and let it run all round the sides of the tin. put it over a brisk fire in a small enamelled saucepan. Then cautiously add 2 tablespoonfuls of boiling water. If the milk and eggs are mixed cold and then baked the custard goes watery. stir carefully into them the hot milk. Then pour the caramel into a mould or cake-tin. Peel. . stirring all the time. 1 dessertspoonful of sugar. Whip up the eggs. 1 quart of milk.VINNYS A1 STORE dish." Take 4 oz. and serve. 1 quart of milk. of castor sugar. BAKED CUSTARD. 6 eggs. place it in the oven. sugar and vanilla to taste. and add any kind of flavouring. Whip up the eggs. of castor sugar for caramel. sugar. 1/2 lemon and 4 oz. and bake in a moderately hot oven for about 20 minutes or until the custard is set. stew till tender and rub through a sieve. and bake it in a moderately hot oven until set. Make the custard as in the recipe for "Cup Custard. and serve in custard glasses. Then pour the custard into the tin on the caramel and stand the tin in a larger tin with hot water. Beat the eggs well while the milk is being heated. turn out. sweeten it with sugar. When the sugar is melted and browned stir into it about 2 tablespoonfuls of hot water. CARAMEL CUP CUSTARD (French). taking care not to be scalded by the spluttering sugar. CUP CUSTARD. keep stirring it until quite melted and a rich brown.

VINNYS A1 STORE which is alcoholic. stir quickly for a minute. or the milk can first be thickened with a dessertspoonful of Allinson cornflour before mixing it with the 6 eggs. and the custard tastes just as rich as if more eggs were used. 1/2 pint of ready boiled wheat (boiled in water). 1 quart of milk. 4 eggs. Line a pie-dish with puff paste. it saves eggs. taking great care not to curdle them. a stick of cinnamon. stirring frequently. for directly the water ceases to boil it cannot curdle the custard.. and when quite boiling pour quickly into the basin. out of a pint of milk take 8 tablespoonfuls and mix well with the flour. then fill the case with a custard made as follows. Mix 1 dessertspoonful of flour with the contents of a packet of Allinson custard powder. custard powder. the custard will only take from 5 to 10 minutes to finish. split a piece of the pod 3 or 4 inches long. or the custard can be used with Christmas or plum pudding instead of sauce. If the milk is nearly boiling when mixed with the eggs. When all is mixed. of sultanas and currants mixed. 1 pint of milk or cream. and let all cook gently over a low fire. adding the cinnamon. 8 eggs should be used. CUSTARD (ALLINSON). so as to extract the flavour from the vanilla. boil the remainder of milk with sugar to taste and 1 oz. of lump sugar and 1 packet of Allinson custard powder. serve either hot or cold. and as soon as the custard begins to coat the spoon remove the saucepan from the fire. when the mixture is nicely thickened remove it from the fire and let it cool. of butter and when quite boiling pour on to the custard powder. Keep stirring the custard with a wooden spoon. stirring thoroughly. or put in a glass dish and serve with stewed or tinned fruits. &c. beat up the eggs and gradually mix them with the rest. stir it often while cooling to prevent a skin forming on the top. and continue stirring the custard until it is well thickened. Carefully stir the milk into the beaten eggs. then pour into custard glasses and grate a little nutmeg on the top. or in a glass dish. sugar to taste. prick well with a fork and bake carefully. so as not to curdle the eggs. the sugar and fruit. Stir the . 2 oz. stir occasionally until quite cold. thin paste with about 2 tablespoonfuls of the milk. adding only a little at a time. 1/4 lb. When the custard has been standing over night. In doing as here directed there is no risk of the custard curdling. Should the custard be required very thick. Mix the milk with the wheat (which should be fresh). and let it soak in the milk for 1 hour before it is set over the fire. pour the custard into a jug. When the custard is done place the jug in which it was made in a bowl of cold water. it should be well stirred before using. boil the remainder of milk with the sugar. which should be placed in a saucepanful of boiling water. This is an excellent plan. Sweeten the milk and let it come nearly to boiling-point. Remove the vanilla pod and pour the custard into glasses. FRUMENTY. Put the contents of the packet into a basin and mix to a smooth. grate a little nutmeg on the top and bake till of a golden brown. Serve in custard glasses. CUSTARD IN PASTRY OR KENTISH PUDDING PIE. then pour into the pastry case. although it is hot enough to finish thickening it.

mix 1 tablespoonful of Allinson cornflour to a smooth paste with cold milk. which should have been allowed to become cold before being mixed with the fruit. substituting sharp apples for the gooseberries. and serve with or without stewed fruit. N. then rub them through a sieve. Serve cold. and then cooked from 3 to 5 hours. and is as good cold as hot. of castor sugar stew 1 lb. let it boil for 5 minutes. put into a lined saucepan with sugar to taste and half a small teacupful of water. 4 oz. of Allinson macaroni. Pour this into the lined pie-dish and bake 25 or 30 minutes. stew gently until perfectly tender. Make some good puff paste and line a pie-dish with it. Arrange the macaroons in a glass dish. when quite tender place it on a glass dish to cool. and lastly the whites of the eggs whipped to a stiff froth. add it to the milk when boiling. of castor sugar. Top and tail 1 pint of gooseberries. then turn it into a bowl and let it become cool. of green gooseberries until the skins are tender. make a custard of the rest of the milk and the other ingredients. GOOSEBERRY CUSTARD.B. and when the custard is cool enough not to crack the dish. pour it over them and sprinkle some ground almonds on the top. rub through a sieve. GOOSEBERRY FOOL. Serve hot or cold. and add a little water it needed.—Apple fool is made in exactly the same way as above.VINNYS A1 STORE frumenty over the fire. but do not allow to boil. vanilla to taste. placing it in a jug into a saucepan of boiling water. MACAROON CUSTARD. Serve in a glass dish with sponge fingers. then put in the wellbeaten yolks of 6 eggs. The wheat should be fresh and soaked for 24 hours. gently stirring it all the time. and carefully stir in the milk (which should have been allowed to go off the boil) without curdling it. Boil the milk and stir into it the cornflour smoothed with a little of the milk. of butter melted and dropped in gradually whilst the mixture is beaten. whip up the eggs. 6 eggs. Add 1/4 lb. add the mashed gooseberries in small quantities. serve in the pie-dish. sugar and vanilla essence to taste. 1 dessertspoonful of Allinson cornflour. beat all together for a minute to mix well. . This can be made from any kind of acid fruit. putting a double row round the edge. Boil the macaroni in 1 pint of milk. 1 even dessertspoonful of Allinson cornflour. Scald 1 pint of milk. 2 oz. and stir the custard over the fire until it thickens. MACARONI CUSTARD. and when quite cold add 1 pint of custard made with Allinson custard powder. 1 tablespoonful of sugar. 1 quart of milk. 3 eggs. flavour it well with vanilla. when the custard is cool pour it over the macaroni. With 1/2 lb. add sugar and vanilla to taste. 1/2 lb. of macaroons.

or any juicy summer fruit. heat the butter in a frying-pan. 1 dessertspoonful of Allinson cornflour. prepare 1 pint of custard with Allinson custard powder according to recipe given above. red currants. gradually stir into them the thickened liquid. 6 eggs. add them carefully after the fruit juice has somewhat cooled. but do not allow it to boil. ground cinnamon and sugar to taste. of sugar. and 1 dessertspoonful of Allinson cornflour. and serve on buttered toast.VINNYS A1 STORE ORANGE CUSTARD. Pare. RASPBERRY CUSTARD. with strawberries. place them in a glass dish and scatter over 2 tablespoonfuls of pounded sugar. and thicken the liquid with it when boiling. if necessary add a little more water. and very delicious. 6 oz. then set it aside to cool. and while still hot pour carefully over the fruit. Beat up the eggs. Beat up the eggs. add the sugar and reheat the liquid. when it boils thicken it with the cornflour. as the eggs would curdle. APPLE COOKERY APPLES (BUTTERED). sprinkle with sugar and cinnamon. APPLE CAKE . 2 oz. stir the custard over the fire until it thickens. strain the juice well through a piece of muslin or a fine hair-sieve. core. 1 lb. of apples. STRAWBERRY CUSTARD. return the juice to the saucepan. cherries. of butter. when it boils turn in the apples and fry them until cooked. The juice of 6 oranges and of 1/2 a lemon. Set aside the saucepan. Add enough water to the fruit juices to make 1-1/2 pints of liquid. 6 oz. of fresh strawberries. Mix the fruit. You can make a fruit custard in this way. or in a glass dish poured over macaroons or sponge cakes. of sugar. 1/2 pint of red currants. set aside to cool. Set this over the fire with the sugar. meanwhile smooth the cornflour with a little cold water. (which should be an enamelled one) so as to cool the contents a little. This is a German sweet. Serve cold in custard glasses. Remove the stalks from 1 lb. and just before serving (which must not be until the custard has become quite cold) garnish the top with a few fine strawberries. and then proceed with the custard as in the previous recipe. There should be 1 quart of juice. and let it cook from 5 to 10 minutes with 1 pint of water. 1-1/2 pints of raspberries. and slice the apples. 7 eggs.

1 stick of cinnamon about 3 inches long. roll out the greater part of it 1/4 inch thick. The apples will be found delicious in flavour when stewed. fill them into brown paper bags and hang them up in an airy. and line a flat buttered tin with it. . The apples come down on some days by the bushel. and bake the cake until brown in a moderately hot oven. 1 egg. they should be taken indoors and spread on tins (but with paper underneath). each of Allinson fine wheatmeal and white flour. slip the cake off the tin. which is when the outside is not moist at all. the apples must be dried indoors only. the juice of 1/2 a lemon. of apples. Next day they may again be spread in the sun. when cold sift castor sugar over it. and it is impossible to use them all up for apple pie. 4 oz. of butter. placed in the oven well spread out. and add sugar. for the home-dried apples are superior in flavour to any bought apple-rings or pippins. In the evening (before the dew falls). and the currants and sultanas. make 2 incisions in the crust. spread them on large sheets of paper in the sun. Pare. beat up the egg and add it. Those who have apple-trees are often at a loss to know what to do with the windfalls. and most acceptable when fresh fruit is scarce. arrange them in close rows on the paste point down. washed. repeat the layers. a little cold water. Peel your apples. and stew them with a teacupful of water and the cinnamon. sift the sugar and cinnamon over the apples. butter a pie-dish and line it with thin slices of bread and butter.VINNYS A1 STORE 6 oz. core. leaving 1 inch of edge uncovered. It gives a little trouble. roll out thinly the rest of the paste. APPLE DUMPLINGS. until the apples have become a pulp. puddings. of course they require frequent turning about. When the apples are quite dry. dry place. of currants and sultanas mixed. cover the apples with it. sugar to taste. and cut the apples into thin divisions. 2 oz. both in the sun and on the stove. and 3 oz. and will probably be quite dry in the course of the day. then place on it a layer of apple mixture. The good parts cut into thin pieces. of good cooking apples. but one is well repaid for it. APPLES (DRYING). and serve. of chopped almonds. 4-1/2 oz. and dried. cut away the cores and all the worm-eaten parts —for nearly the whole of the windfalls are more or less worm-eaten. Rub the butter into the meal and flour. 2 lbs. Pare. the almonds. finishing with slices of bread and butter. 1-1/2 lbs. bake for 3/4 hour in a moderate oven. remove the cinnamon. of castor sugar. and if the oven is only just warm. and Allinson bread and butter cut very thinly. cut into pieces. mix all well and allow the mixture to cool. 1 heaped-up teaspoonful of cinnamon. on the cool kitchen stove. Whilst cooking is going on they will dry nicely on sheets of paper on the plate-rack. and cut up the apples. Should the weather be rainy. and extra care must then be taken that they are neither scorched nor cooked on the stove. core. An excellent way to keep them for winter use is to dry them. or jelly. previously picked. lemon juice. and as much cold water as is required to make a smooth paste. turn up the edges of the bottom crust over the edges of the top crust. APPLE CHARLOTTE. I have dried several bushels of apples in this way every year.

VINNYS A1 STORE Core as many apples as may be required." peel 2 apples. APPLE PUDDING. Boil the liquid. and the juice of 1 lemon to each quart of liquid. 2 lbs. a little lemon juice if liked. 3 good juicy cooking apples. when sufficiently cooked. and cut them in thin slices. of apples. core. Wash and cut up the apples. stone the dates. or butter. and boil them in the water until tender. APPLE PANCAKES. and cut them into rounds 1/4 inch thick. add sugar and cinnamon to taste. and a little sugar. APPLE FRITTERS. Pare and core the apples. APPLE JELLY. or boil them the same time in plenty of water. which should be boiling. and keep them hot in the oven until all are done. meal. Have a frying-pan ready on the fire with boiling oil. drain them on blotting paper. then the cream. make a batter with the milk. vege-butter. 1/2 lb. and 2-1/2 oz. butter and a little cold water. Bake the dumplings about 30 or 40 minutes in the oven. 1/2 pint of milk. until the jelly sets when cold if a drop is tried on a plate. Pare. of dates. gradually mix in the milk. 1/2 lb. roll it out. of loaf sugar to each pint of juice. 3 eggs. core. Pare. and wrap each apple in it. roll the paste out. make a paste for a short crust. serve cold with sponge-cake fingers. 3/4 pint of milk. of butter or vege-butter. remove the cloves. It may take from 2 hours to 3 hours in boiling. 6 cloves tied in muslin. APPLE FOOL. 6 oz. and sprinkle over them the cinnamon and 4 oz. placing the dumplings in the water when it boils fast. and gently stew the fruit with a teacupful of water and the cloves until quite tender. of Allinson fine wheatmeal. put in the apples. 1/4 pint of cream. of Allinson fine wheatmeal. skimming carefully. of sugar—a little . Serve with cream or sweet white sauce. Fill the holes with a mixture of sugar and cinnamon. and cut up the apples. of apples. and sugar to taste. of apples. make a paste of the meal. 1 pint of water to each 1 lb. sugar to taste. then pour them into a jelly bag and let drain well. 1-1/2 lbs. line a pudding basin with the greater part of it. and cut up the apples. and the eggs well beaten. adding sugar to taste. 1 teaspoonful of ground cinnamon. dip the apple slices into the batter and fry the fritters until golden brown. and rub the fruit through a sieve. and fry the pancakes in the usual way. mix them with the batter. Make the batter as directed in the recipe for "Apple Fritters. take 1 lb.

to which the cinnamon is added. roll it out and line a round. Core the apples. when nearly done add the currants. 3/4 pint of milk. 2 oz. pared. 1 teaspoonful of ground cinnamon or the rind of 1/2 lemon (which latter should be removed after cooking with the apples). mix the sugar and cinnamon. and press the edges together round the sides. almonds. 5 oz. a teaspoonful of ground cinnamon. when quite soft rub the apple through a sieve. so as to make a kind of trellis arrangement of the pastry. sugar to taste. let all simmer together until the apples have become a pulp. and sugar. and meal. 1 cupful of currants and sultanas. of Allinson wholemeal. of sago. cinnamon. Pare. flat dish with it. of good cooking apples. melt the butter and mix it into the batter. just enough to keep the apples from burning. when they are quite soft rub them through a sieve and mix them with the cooking sago. core. and a little water. 2 lbs. let all cook gently for a few minutes or until the sago is quite soft. 6 oz. eggs. only just enough to keep from burning. If enough paste is left. of sugar. and cut in pieces the apples. Rubbing the sauce through a sieve ensures the sauce being free from pieces should the apple not pulp evenly. of butter. and brush the paste over with white of eggs. adding sugar and lemon juice. cook them in very little water. sugar to taste. of apples. make a paste of the meal. cover the apples with the rest of the paste. put the apples into a buttered pie-dish. APPLE TART (OPEN). core. 12 oz. APPLE SAGO. or Allinson fine wheatmeal. and 4-1/2 oz. of butter. and bake the pudding for 2 hours in a moderate oven. 3 eggs. and cut up. sultanas. stew them in very little water.VINNYS A1 STORE more should the apples be very sour. butter. and 1 oz. cook them in a few spoonfuls of water to prevent them burning. 1 heaped up teaspoonful of ground cinnamon. 6 baking apples. turn the apple mixture on the paste. and fill the hole where the core was with it. 2 oz. 1-1/2 lbs. of chopped almonds. and lay them over the apples in diamond shape. pour it over the apples. . let the fruit cool. and cut up the apples. make a batter of the milk. cored. lay a thin strip right round the dish to finish off the edge. each 1 inch from the other. Wash the sago and cook it in 1-1/2 pints of water. APPLE SAUCE. APPLE PUDDING (Nottingham). and bake the tart for 3/4 hour. Pare. mark it nicely with a fork or spoon. of apples. tie a cloth over the basin and boil the pudding for 2-1/2 to 3 hours in a saucepan with boiling water. put the mixture into a wetted mould. and turn out when cold. 1 lb. the juice of a lemon. meanwhile have the apples ready. and sweeten the sauce to taste. Serve with white sauce or custard. and sugar to taste. cut the rest of the paste into strips 3/8 of an inch wide.

the rind of 1/2 lemon (or a piece of stick cinnamon if preferred). a layer of nitrogenous matter directly under this. for separating the particles of food so that the various gastric and intestinal juices may penetrate and dissolve out all the nutriment. let all simmer gently for 1/2 hour. then add the apples. Boil the rice in 3 pints of water with the lemon rind. remove the lemon rind before serving. of butter. previously melted. and of all grains wheat is the one which is nearest perfection. whip up the eggs and mix them well with the other ingredients. It is said we cannot live on bread alone. nitrogenous. tie with a cloth. and we ought to be sure that this is of the best kind. Not many years ago books treating of food and nutrition always gave milk as the standard food. currants. of butter. the grated rind and juice of 1 lemon. the sultanas. and many of the other things we eat are garnishings. 5 eggs well beaten. for as a nation we eat daily a pound of it per head. also a certain bulk of innutritious matter for exciting secretion. turn the mixture into a buttered mould. and sugar. and an inner kernel of almost pure starch. cored. and 2 oz. and the butter. BREAD AND CAKES THE ADVANTAGES OF WHOLEMEAL BREAD. and for carrying off the excess of the biliary and other intestinal secretions with the fæces. of mineral matter. EVE PUDDING. or which supplies to the body those elements that it requires. sugar. of rice. and from two to four per cent. sugar to taste. and 1/2 lb. and so it is for calves and babies. and in best proportions. at one time our prisoners were fed on it alone. 1/2 lb. the juice of a lemon. of currants and sultanas mixed. for bread is the staff of life. mix them with the breadcrumbs. the lemon juice and rind. A perfect food must contain carbonaceous. butter. and steam the pudding for 3 hours. sugar to taste. if the apples are not sour. and this is as it ought to be. 1/2 lb. composition. core. Nowadays we use a grain food as the standard. of sultanas. lemon juice. but this is untrue if the loaf is a proper one. The average composition of wheat is this:— Nitrogen Carbon Mineral Matter Water 12 72 4 12 . A grain of wheat consists of an outer hard covering or skin. there must be from four to six parts of carbonaceous or heat and force-forming matter to one of nitrogen. and. 1 oz. if too dry add a little more water. and the peasantry of many countries live on very little else. or until quite tender. One food that is now receiving a good deal of attention is bread. and suitability. and sliced.VINNYS A1 STORE APPLES (RICE) 2 lbs. and inquiring into their properties. pared. and chop small the apples. 4 oz. and mineral matter in definite quantities. and sultanas (washed and picked). We consume more of this article of food than of any other. of apples. People are now concerning themselves about the foods they eat. Peel. each of apples and breadcrumbs.

take a portion off. When ground. salt. and bake in a moderate oven for 2 hours. a little salt. brush the tops over . 1/2 lb. nothing must be taken from it. mix with the milk. those who eat it are healthier. French yeast. 1 lb. being in a great measure insoluble. it must follow that wholemeal bread must be best for our daily use. Turn the mass out on a meal-besprinkled board and leave to cool. candied peel. Allinson wholemeal flour. sugar. or soda and hydrochloric acid. raisins. otherwise it gives a bitter flavour to the loaf. The grain should be first cleaned and brushed. If brewer's yeast is used it must be first well washed. and tartaric acid. otherwise it adds an injurious agent to the bread. Put 1/2 pint of milk into a saucepan allow it to boil. 1/4 lb. and passed over a magnet to cleanse it from any bits of steel or iron it may have acquired from the various processes it goes through. stirring it constantly to prevent lumps till the mixture is quite thick and almost unstirrable. 4 eggs. flour. or other chemical agents. set it to rise by the fire for 1/2 hour. candied peel (cut in thin strips). and then using the resulting flour for bread-making. nor must anything be added to the flour. the bran. butter. That such is the case. all other things being equal. Eat hot or cold with butter. Mix the flour. it is always advisable to kiln-dry it first. but not much. Wholemeal bread comes nearer the standard of a perfect food than does the wheaten grain. BARLEY BANNOCKS. 1/2 lb. BUNS (1). assisting daily laxation—a most important consideration. sugar. 1 teacupful of milk. as in fermentation some of the starch is destroyed. currants. To ensure fine grinding. A small quantity of salt may be used. 1 lb. 1/4 lb. Baking powder. pour this on the flour. and then finely ground. when thoroughly mixed. work it quite stiff with dry meal.VINNYS A1 STORE --100 === From this analysis we observe that the nitrogenous matter is to the carbonaceous in the proportion of one-sixth. When cool enough to knead. If wheat is such a perfect food. pour into a buttered tin. as these substances are injurious. the butter and eggs well together. evidence on every side shows. then sprinkle in barley meal. 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. or vege-butter. sugar. set to rise by the fire for 10 minutes. Mix the flour. butter. of this the French variety is best. or ammonia and hydrochloric acid. and affect the human system for harm. stirring well together till it is all moistened. soda. when done on one side. 4 oz. Besides taking part in this composition. The only ferment that should be used is yeast. warm the butter and milk slightly. stronger. currants. and currants in a basin. 1/4 lb. and more cheerful than those who do not. 2 eggs. passes in bulk through the bowels. make into buns. must never be used for raising bread. which is the composition of a perfect food. turn and cook on the other. 1/4 lb. 1/2 teacupful of milk. raisins. currants. 2 oz. then add the eggs well beaten. BUN LOAF. and from this bread should be made. mix it smoothly with the yeast. 1 oz. roll it as thin as a wafer. and bake it on a hot girdle. The next question is. brown sugar. and thus the proportion of nitrogen is slightly increased. The girdle is to be swept clean after each bannock.

pinch of salt. 15 drops essence of lemon. prove 15 minutes and bake in moderately warm oven for 20 minutes. 5 oz. 1/2 pint water. make the milk lukewarm. and mix the ingredients well together. and bake from 10 to 15 minutes. 2 oz. beat well together. cut into cakes. 12 oz. Allinson's wholemeal. 1/2 pint milk. Beat the butter to a cream. currants. 2 lbs. sugar. Allinson wholemeal flour. Warm water and milk to 105 degrees. smooth paste. Then have ready 1 3/4 lbs. make bay of meal. butter. pour in the mixture. or vege-butter. and bake for from 15 to 20 minutes in a quick oven. beat up with it the egg and lemon and stir to the flour. BUNS (PLAIN). 1 oz. shape buns. 1 oz. butter a cake tin. and bake in a slow oven for 3 1/2 hours. 1/2 lb. fine wholemeal flour. BUTTERMILK CAKE. 1/4 lb. 1 egg. roll it out. then stir in the meal and make into a stiff. 1/2 lb. BUTTERMILK CAKES. beat the dough well for 10 minutes. add the buttermilk and pour on the flour. sprinkle currants round. 2 lbs. yeast. and bake in a brisk oven for from 20 to 30 minutes. 1/2 pint milk. Melt down vege-butter to oil. Allinson's wholemeal. then the meal. mix thoroughly. 1/4 lb. stir the sugar and salt with the ferment till dissolved. then knock gas out of dough and leave 1/2 hour more. beat it with a wooden spoon. stamp it into biscuits. 1 lb. BUNS (2). 2 lbs. and milk. Dissolve the butter in the milk. Keep in warm place for 45 minutes. add the sugar.VINNYS A1 STORE with egg. BUTTER BISCUITS. and bake on tins in a quick oven for 10 minutes. vege-butter. sugar. 1 egg (not necessary). leave well covered up in a warm place for 45 minutes. currants. fruit. 1 pint buttermilk. . wholemeal flour. sugar. dissolve sugar and yeast in it and stir in the meal. put into patty pans. then mix in the melted butter and make up into a dough with the meal and currants. butter. 6 oz. 1 teaspoonful salt. 6 oz. which should be warmed. flour. 1/4 pint milk. stir the flour in gradually with the sugar. 1 pint buttermilk. prick them out with a fork. Mix the meal well with the salt. 2 lbs. place on warm greased tin. roll it out very thin. 1/2 lb. CHOCOLATE BISCUITS. candied lemon peel. butter. Warm the butter without oiling it. divide into 24 pieces. sugar.

of ground sweet almonds. COCOANUT BISCUITS. 1/2 lb. 2 breakfastcupfuls of wheatmeal. cocoa. of white sugar. of currants and sultanas mixed (washed and picked) 5 eggs. 3 eggs. The cake can be iced when done. Beat the whites of the eggs to a stiff froth. and bake them in a moderate oven a pale brown." and bake in a fairly hot oven. 1/2 lb. 2 whites of eggs beaten to a stiff froth. 1/2 lb. a heaped tablespoonful of cocoa. 1/4 lb. of powdered chocolate. then the cocoanut. Mix the ingredients. of castor sugar. of butter. a little milk. CINNAMON MADEIRA CAKE. and almond meal. 1 oz. of castor sugar. Mix all together. mix it well. the whites of 3 eggs. Add to the butter mixture. 2 oz. 1-1/2 oz. and a little milk. adding a little milk to moisten the paste. 1/2 lb. Prick the biscuits. 3 dessertspoonfuls of sugar. 1/2 lb. and drop in biscuits on white or wafer paper." adding the cocoa and flavouring with vanilla. 5 eggs. of castor sugar. Work 4 oz. 1/2 lb. COCOANUT DROPS. of Allinson cocoa. 2 teacupfuls of grated cocoanut. the white of 4 eggs. Whip the white of the eggs to a stiff froth. roll the paste out 1/4 in. of fine wheatmeal. of castor sugar. into diamond-shaped pieces or triangles. of sugar. vanilla. and bake on a shallow tin or plate in a quick oven. cut out with a biscuit cutter. and cinnamon as flavouring. Bake 16 minutes in a moderate oven. 3 tablespoonfuls of orange water. of butter. Mix together 1/2 lb. of fine wheatmeal. of desiccated cocoanut. add the sugar. of butter to a cream. 1 dessertspoonful of vanilla essence. of cocoa. 1 dessertspoonful of vanilla essence. thick. 1/2 lb. 1/2 lb. Proceed as in recipe of "Madeira Cake. and proceed as in the previous recipe. 1/4 lb. add the sugar. . 1 dessertspoonful of ground cinnamon. as in recipe for "Macaroons. CHOCOLATE CAKE (2). 1/4 lb." adding the fruit. of butter. Place little lumps of the mixture on the rice wafer paper. add a 1/4 lb. when cold. CHOCOLATE CAKE (1). and cut. of Allinson fine wheatmeal. 2 oz. Proceed as in recipe for "Madeira Cake. CHOCOLATE MACAROONS.VINNYS A1 STORE 2 oz.

and mix it well into the batter. a little cold milk. and when they are a little brown on the underside. add the sugar. cocoanut. 4 eggs. mix with the yolks. 1 teaspoonful of cinnamon. turn the dough on to it. of butter or oil (1 tablespoonful of oil is 1 oz. 1 cupful butter.). work it a little with the backs of your fingers. put the cakes on a hot stove. if you wish them to resemble baker's crackers. of fine wholemeal flour. cut it in shapes. cream the butter and sugar. of oatmeal. and whisk all together for 25 minutes. 1 egg. 6 oz. take them off and place them on a hanger in front of the fire in order to brown the upper side. and mix this with the meal into a thick batter. Dissolve the . Rub the butter into the meal. 1 teaspoonful salt. DYSPEPTICS' BREAD. CORNFLOUR CAKE. and bake for 1 hour in a moderately hot oven. of desiccated cocoanut. of Allinson wholemeal. 6 oz. Mix. butter. 3 tablespoonfuls of sugar. 6 oz. Separate the yolk from the white of the egg. of butter. Grease and heat a bread tin. shake meal plentifully on the board. and lastly the flour. and beat in meal to make brittle and hard. 9 oz. 1 lb. then pinch off pieces and roll out each cracker by itself. DOUGHNUTS. CRISP OATMEAL CAKES. and having sprinkled this too with meal. 2 quarts Allinson wholemeal flour. This is very delicious bread. 1 egg. of cornflour. 1/2 lb. 1 gill of cold milk. beat well. Rub thoroughly together with the hand. meal. 3 eggs. and add only just enough milk to make the mixture keep together. CRACKERS. yeast. and bake in a quick oven. 1-1/2 lbs. whip up the white of the egg stiff. 1 lb. a scant 1/2 pint of milk and water.VINNYS A1 STORE COCOANUT ROCK CAKES. turn the mixture into it. and bake the loaf for 1-1/2 hours in a hot oven. enough lukewarm milk to moisten the dough. and the wellbeaten eggs. castor sugar. some jam and marmalade. 2 oz. Make a dough of the butter. and milk. very light and digestible. Beat up the yolk with the milk and water. and wet up with cold water. Roll the dough out to the thickness of a crown piece. when this is done they are ready for use. 3 oz. Put small lumps on a floured baking tin. same of castor sugar. of wheatmeal. 1/4 oz. separate the yolks of eggs from the whites and beat separately for a 1/4 of an hour. then the whites.

Put into a well-greased tin. lastly the milk. LEMON CAKES. 2 lbs. 1 breakfast cup of sugar. but do not let it remain long enough to discolour. forming the dough nuts. 1/4 lb. of butter into 1-1/4 lbs. Bake in a gentle oven. cut out round pieces. of brown breadcrumbs. sugar. GINGER SPONGE CAKE (a nice Cake for Children who do not like Gingerbread). 1/2 gill milk. as much milk as required to moisten 1/4 lb. of wheatmeal. Whisk the ingredients thoroughly. adding the dissolved yeast and enough milk to make the dough sufficiently moist to handle. At the last add the whites beaten to a stiff froth. roll the mixture out thin. When cold cut into finger lengths or squares. bake about 20 minutes in a quick oven. When risen roll it out 1/2 in. and when baked cut into diamond squares. place a little jam or marmalade in the middle. close up the dough. of butter. ground almonds. 2 oz. of sugar take 2 whites of eggs. Eat warm. the grated rind of a lemon. Let it rise 1-1/2 hours in front of the stove. and when the cake is cold cover it with the mixture. &c. 2 oz. add gradually to the butter. lay it on a tin. 1/2 lb. yolks. 3 eggs. ICING FOR CAKES. sifted fine. of butter. 3 breakfast cups of Allinson wholemeal flour. well beaten. of castor sugar.VINNYS A1 STORE yeast in a little warm milk. 1/2 lb. of wheatmeal. of castor sugar. mix all the ingredients. Put the mixture in a well-greased tin. sugar. Rub the butter into the breadcrumbs. and lukewarm milk. 3 eggs. and cook them in boiling oil or vege-butter until brown and thoroughly done. 1 lb. To 8 oz. and moisten with a little rosewater. Cream the butter. 1 lb. 2 heaped teaspoonfuls of ground ginger. JUMBLES. mix all the dry ingredients together. and bake 1 hour in a moderate oven. LUNCH CAKE. A good lunch cake may be made by rubbing 6 oz. Roll out and cut the jumbles into any shape desired. and mix all the ingredients well together. of Allinson wholemeal . of butter or vege-butter. Beat the butter. 1/2 pint of milk. add the other ingredients. yolks and whites beaten separately. thick. Set the cake in the oven to harden. of sultanas. LIGHT CAKE. Rub the butter into the meal. of butter.. 6 oz. and 1 tablespoonful of orange-or rosewater. 1 saltspoonful of salt. 1 lb. of sugar. add the fruit. 1/2 lb. and eggs to a cream. and 2 well-beaten eggs.

of fine wheatmeal. as it is also called. 1/2 lb. then the almond meal. sugar. thick batter. of castor sugar. the whites of 4 eggs. place a sheet of paper lightly over them. Line a cake tin with buttered paper. Use equal parts of medium oatmeal and Allinson fine wheatmeal. and mix all well together. place a couple of pieces of sliced almond on each. 1 oz. Stir sufficient of the meal into any cold porridge that may be left over to form a dough just firm enough to roll out. of ground bitter almonds. whisk well. of castor sugar. and bake them in a quick oven from 30 to 40 minutes. OATMEAL FINGER-ROLLS. OATMEAL BANNOCKS. of sugar. Beat 1 egg. if the mixture seems very stiff add one or two teaspoonfuls of water. 4 oz. of mixed sultanas. 6 oz. grate in the rind of 1 small orange. Beat the butter to a cream. If the macaroons brown too much. 3 oz. ORANGE CAKES. Half fill small greased tins with this mixture. allowing room for the spreading of the macaroons. butter. of butter. a few sliced almonds. make it into finger-rolls about 3 inches long. of Allinson wholemeal flour. Beat up the yolks of 4 eggs with a teacupful of milk. roll the dough to the thickness of 1/2 an inch. add the sugar. and pour the mixture into a greased cake tin. of mixed peel cut small. and stir in with the juice of the orange and sufficient buttermilk to make a smooth. Well grease and sprinkle with flour some baking sheets. and bake them in a quick oven until they are set and don't feel wet to the touch. drop little lumps of the mixture on the wafers. add the beaten white of the eggs. 1/2 lb. over this sheets of rice wafers (or. which can be obtained from confectioners and large stores. add the sugar. Add 2 oz. and bake the cake in a moderate oven from 1 to 1-1/2 hours. and bake until brown on both sides. and 1/2 lb. and bake 15 minutes in a moderate oven. Whip the whites of the eggs to a stiff froth. MADEIRA CAKE. MACAROON. flavouring to taste. Lay sheets of kitchen paper on tins. Cold porridge. Allinson fine wheatmeal. 5 eggs. Butter and serve hot. and work into the flour so as to make a stiff batter. cut into triangular shapes. then the eggs well beaten. and add a good 1/2 pint of milk and water to 1 pound of the mixed meal. and mix all well. Bake for 1-1/2 to 2 hours. the meal and the flavouring.VINNYS A1 STORE flour. . Knead into a dough. and 1/2 lb. 1/2 lb. 6 oz. of ground sweet almonds. Lastly. 1/2 lb. "wafer paper").

4 eggs. and stand it on a cool place of the stove to rise. stirring all the time. and bake the little cakes from 10 to 15 minutes. 6 eggs. 1 oz. beat all together and bake the cake in a buttered mould. 100 degrees Fahrenheit in winter. cornflour. only half filling it. sugar. ground bitter almonds. then drop small lumps of it on floured tins. the same quantity of very fine wheatmeal (sift the latter through a sieve if not very fine). lemon or almond flavouring. milk to moisten the cake. which is done by beating the butter round the sides of the pan with a wooden spoon until it is quite creamy. pour into a tin mould. 2 eggs. 1/4 lb. do not let it get hot. 1 dessertspoonful of ground bitter almonds. the lemon juice. well beaten. 2-1/2 lbs. then the sugar. butter (or oil). Cream the butter. 4 oz. add the sugar and flour. Separate the yolks of the eggs from the whites. Meanwhile prepare the fruit and almonds. the juice of 1/2 a lemon. 1/4 lb. Beat the eggs a little. 10 eggs. and beat well. ground rice. of potato flour. of castor sugar. greased and warmed. of butter. add the egg well beaten. sifted sugar. 1 breakfastcupful sultanas. mix it well with the rest. Let the dough rise in front of the fire. 1 lb. mix the meal. in a moderately hot oven. and bitter almonds.VINNYS A1 STORE PLAIN CAKE. meal. 1/4 oz. add the lemon juice and rind. as this will spoil the yeast. chopped sweet almonds. 4 oz. adding the sugar. 1/2 lb. sugar. 6 oz. 1/4 lb. stir the yolks well. and 1 egg. 1/2 lb. make a batter of the yeast and water. wheatmeal. butter or 1/2 teacupful of oil. meal. and bake in a moderate oven 1 hour. RICE CAKES (1). potato flour. 3 oz. of ground rice. rind and juice of a lemon. 85 degrees in summer. with two spoonfuls of the meal. 3 oz. Mix the almonds with the ground rice. then sift in gradually. POTATO FLOUR CAKES. of sweet and bitter ground almonds mixed. the sugar and cornflour. beat the whites of the eggs to a firm froth. Beat the mixture from 20 minutes to 1/2 an hour. place the mixture in one or more greased cake tins and bake at once in a quick oven. Fill into greased cake tins and bake for 1-1/2 hours. 6 oz. yeast. then add the yeast and as much lukewarm milk as is required to moisten the cake. 2 oz. A 1/4 lb. . sugar and 1 teaspoonful cinnamon. and the eggs. fruit. Dissolve the yeast in a cup of warm water. The dough should be fairly firm and wet. some vanilla. QUEEN'S SPONGE CAKE. cinnamon and eggs. RICE CAKES (2). of castor sugar.

seeds. of ground carraway seeds. 6 oz. add the egg slightly beaten." adding 1/2 oz. turn the mixture into them. of ground carraway seeds. and 3 eggs. 4 oz. and bake about 15 minutes. 1/2 lb. and dredge in the flour. .VINNYS A1 STORE RICE AND WHEAT BREAD. Put into a quick oven. Stir this mixture gradually into the flour. of sugar. The same as "Madeira Cake. of wheatmeal. line one or more tins with buttered paper. set these in a warm place for 1 hour to rise. 3/4 lb. and the milk. Simmer 1 lb. mix all the ingredients well together. according to the size of the cakes and the heat of the oven. Knead well and set to rise before the fire 11/2 hours. Cream the butter. add a little cold water it too dry. about 3/4 of a cupful of milk. and the whites of 5 beaten to a stiff froth. as flavouring. 1/2 lb. 1 lb. Bake for 1/2 an hour. Divide into two. of Allinson wholemeal flour. 1/4 oz. of wholemeal. rub the yeast smooth with 1/2 a teaspoonful of sugar. SALLY LUNN. 1 egg. add the eggs well beaten. 4 oz. the eggs well beaten. add sugar. Beat the butter and sugar to a cream. 1 oz. of butter. Add a teaspoonful of salt. 1-1/2 lbs. 6 oz. Warm the milk and butter in a pan together. 2 oz. adding the whites of the eggs last. put into well-greased tins. of yeast dissolved in a very little lukewarm water or milk. Place the mixture in lumps on floured tins. Let it cool sufficiently to handle. 1-1/2 gills of milk. ground fine. butter. ROCK SEED CAKES. of castor sugar. salt butter. and mix it thoroughly with 4 lbs. Rub the butter into the meal. SEED CAKE (1). add the milk and butter. of rice in 2 quarts of water until quite soft. Bake in a good hot oven. 3/4 of lb. 1/4 an ounce of German yeast. If a bright knitting needle passed through the cake comes out clean. of butter. and bake the cakes for half an hour in a hot oven. mix till quite smooth. SEED CAKE (3). castor sugar. and bake the cake or cakes from 1 to 1-1/2 hours. fine wholemeal flour. of carraway seeds. of wholemeal. the cake is done. SEED CAKE (2). work in also 1/2 oz. 1 oz. 2 eggs. the yolks of 10 eggs. carraway seeds.

3 oz. only filling them half full. and eggs. 2 lbs. and make it into a smooth paste with water. sift in the sugar. of meal. Put in a greased tin and bake 1 to 1-1/2 hours. of sugar. but do not make it very wet. 6 oz. 2 oz. Allinson wholemeal flour. 8 oz. mix the flour and sugar. the sugar. add the sugar. a little lukewarm milk. of seed. SEED CAKE (5). Beat up the eggs. until a knitting needle comes out clean. Bake in a moderate oven for about an hour. and pour the mixture into one or two greased cake tins. fine wheatmeal. of seed (crushed).VINNYS A1 STORE SEED CAKE (4). meal and butter. any flavouring to taste. any flavouring to taste. Rub the butter to cream. and meal. 4 eggs. add the flavouring. stirring all the time. twice their weight in meal. the seed. sugar. 4 eggs. and 6 drops essence of lemon. and the weight of 4 in castor sugar. 1/4 oz. SPONGE CAKE (2). seed. then add the yolks of eggs. and enough milk to moisten the mixture. 1 lb. 1/2 oz. and bake the mixture in a well-greased cake tin in a moderate oven from 1 to 1-1/2 hours. 1/2 oz. 4 eggs. lastly. seed. fill into greased cake tins and bake the cakes 1-1/2 to 2 hours. their weight in sugar. . SPONGE CAKE (1). 1/2 lb. and spread in the butter as for pastry. butter. 6 oz. 4 eggs. castor sugar. then the sugar. first the eggs well beaten. SLY CAKES. Cream the butter first. and a little milk. of yeast. Spread half of them very thickly with currants. the weight of 3 in fine wheatmeal. Roll out 3 times. of butter. SEED CAKE (6). 1/2 their weight in butter. Beat the eggs. then the flour. add the whites of the eggs beaten to a froth. and cut into rounds or square cakes. sift in the sugar and meal. and bake in a quick oven till a light brown. dissolve the yeast in warm milk and add to it the other ingredients. 1 oz. so as to form a sandwich. their weight in sugar. Let the dough rise 1-1/2 hours in a warm place. Rub the butter into the meal. then stir in gradually the other ingredients. 4 eggs. Moisten the dough with sufficient warm milk not to make it stick to your pan. and last the flour. of seed. and bake at once in a fairly quick oven. press the others very gently on the top. roll it very thin. 8 oz. currants.

WHOLEMEAL BREAD (FERMENTED). rolling the finger-rolls about 3 inches long with the flat hand. or fill it into greased tins. make a hole in the centre of the meal. and if necessary add a little more warm water. 2-1/2 pints of warm water (about 85° Faht. 1-1/2 hours in front of the fire. 2 lbs. mix the meal and the milk and water into a dough. Mix the ingredients as directed in "Sponge Cake. a clean skewer or knife should be passed through a loaf. pour the mixture into it. This will be found useful where a large family has to be provided for. square." line a large. on which sprinkle some white sugar. so that the dough may get warm evenly. flat baking tin with buttered paper. the weight of 2 in fine wheatmeal. or where it is desirable to bake bread for several days. and bake it for 1-1/2 hours. 1 lb. dissolve the yeast in the water. It it comes out clean the bread is done. spread the cake with jam.VINNYS A1 STORE SPONGE CAKE ROLY-POLY. Have a sheet of white kitchen paper on the kitchen table. add the salt. and liked by most. The time will depend on the heat of the oven. spread jam on one. 3 eggs. of Allinson wholemeal. or until baked through. 1 teaspoonful salt. of Allinson wholemeal.). Then knead the dough well through. covered with a cloth. These are bread in the simplest and purest form. The oven should be fairly hot. of yeast. if it sticks it not sufficiently baked. VICTORIA SANDWICH. of 8 in castor sugar. and cover with the other cake. In a very hot oven the rolls will be well baked in 1/2 an hour. Place them on a floured baking-tin. To know whether the bread is done. as it has to be mixed fairly moist. pour in the water with the yeast and salt. 7 lbs. and bake it in a fairly hot oven from 7 to 12 minutes. This should be done quickly. UNFERMENTED BREAD. Loaves the size of the twopenny loaves will want 1-1/2 hours in a hot oven. put the meal into a pan. UNFERMENTED FINGER-ROLLS. of Allinson wholemeal. This is as sweet and pure a bread as the finger-rolls. a good 1/2 pint of milk and water mixed. 1-1/2 pints of milk and water. and roll up. mix these to a thick paste. Allow it to stand. some raspberry and currant jam. for if the cake is allowed to cool it will not roll. turning the pan sometimes." but bake the mixture in 2 round. flat tins. Make the dough into round loaves. knead it a few minutes. 1/2 oz. Proceed the same as in "Sponge Cake Roly-Poly. When it is desired to have . Turn the cake out of the tin on to the paper. and mix the whole into a dough. and put the mixture into some small greased bread tins. then make the dough into finger-rolls on a floured pastry-board. and bake them in a sharp oven from 1/2 an hour to 1 hour. and keeps fresh for several days.

and very little milk (about 3/4 of a teacup). 3 eggs. and make all into a moist dough. It is much cheaper than butter. Rub the butter into the meal. and baking for 3/4 of an hour. Cover the pan in which you mix the cake with a cloth. of sugar. . 3 eggs. Then fill the dough into one or several well-greased tins. add the fruit. turning the pan round occasionally that the dough may be equally warm. and mix the whole to a stiff paste. and some warm milk. of meal. chopped fine. WHOLEMEAL CAKE. 1 teaspoonful of cinnamon. and allow the dough to rise 1-1/2 hours. and cinnamon. of blanched almonds. 3 oz. and the eggs well beaten. goes further. almonds. of wholemeal. pouring this into greased and hot gem pans. adding as much more milk as is required to make the dough sufficiently moist for the spoon to beat all together. as in that case the cakes would run. or the grated rind of half a lemon. the loaves may be baked under tins in the oven. All bread should be left for a day or two to set before it is eaten. cover it over with a sheet of paper. Mix Allinson wholemeal flour with cold water into a batter. beat up the eggs with the milk. almonds and sugar. of chopped sweet almonds. 1 breakfastcupful of currants and sultanas mixed. Particular care must be taken that the paste should not be too moist. otherwise it is apt to lie heavy on the stomach and cause a feeling of weight and uncomfortableness. sugar. of German yeast. 4 oz. WHOLEMEAL GEMS. 1/4 oz. and bake the cakes in a quick oven 25 to 35 minutes. and being very rich. Vegebutter. well-washed and picked over. and bake the cake or cakes from 1 to 1-1/2 hours (according to the size) in a hot oven. 1/4 lb. of sugar. Flour 1 or 2 flat tins. WHOLEMEAL ROCK CAKES. made from the oil which is extracted from cocoanuts and clarified. of butter or vege-butter. cinnamon. 1/4 lb. place it in front of the fire. place little lumps of the paste on them. 1 lb. a cupful of currants and sultanas mixed. Vege-butter is a vegetable butter. MISCELLANEOUS A DISH OF SNOW. 3 oz.VINNYS A1 STORE a soft crust. Rub the butter into the meal. 1 dozen ground bitter almonds. also from several depôts of food specialities. 3 oz. 1 lb. If the cake browns too soon. It can be obtained from some of the larger stores. Dissolve the yeast in a cupful of warm milk (not hot milk) add it to the other ingredients. 1 teaspoonful of cinnamon. add the fruit.

and fill them with mincemeat. 2 oz. 1 pint of milk. and place them in a pie-dish. Thicken with the wholemeal smoothed in a little cold milk or water." Peel the oranges and the apples. and 1/2 a saltspoonful of the nutmeg. Make a batter of the milk. of butter. sugar to taste. 1/2 pint of milk. Line with them small patty pans. eggs. cut pieces out with a tumbler or biscuit cutter. Rub the butter into the flour. they will be done in 15 to 20 minutes. of Allinson fine wheatmeal. beaten to a stiff froth. syrup as in "Orange Syrup. 1 heaped-up tablespoonful of Allinson wholemeal flour. Stir in the cheese and pour the sauce over the cauliflower. cover with paste. of ground sweet almonds. jam. and serve. sprinkle them with sugar and cinnamon. the . 1/2 lb. 1/2 oz. cut them across in thin slices. 4 eggs. 3 eggs. some sifted sugar. keep hot until all the pancakes are fried. 3 oz. Mix both together. 1 cupful of cold water. 3 oz. a little nutmeg. 1 pint of milk. of cheese. 6 oranges. 1-1/2 oz. CAULIFLOWER AU GRATIN. add the water. A fair-sized cauliflower. 1-1/2 oz. of Allinson fine wheatmeal. coring the apples and removing the pips from the oranges. Boil the milk. Serve when cold. CRUST FOR MINCE PIES. fold up. and pepper and salt to taste.VINNYS A1 STORE 1 pint of thick apple sauce. they should be slipped on a plate. and powdered cinnamon. sprinkle with a little more sugar. of medium oatmeal. Arrange the fruit into alternate circles in a glass dish. the whites of 3 eggs. When the pancakes are golden brown on one side. and place them over the breadcrumbs. 8 fine sweet apples. 1 oz. and mix all into a paste with a knife. Roll the paste out thin on a floured board. Fry thin pancakes of the mixture. or until the cauliflower is soft. Shake the breadcrumbs over the top. and ground rice. and bake the mince pies in a quick oven. of ground rice. 4 oz. COMPÔTE OF ORANGES AND APPLES. butter or oil for frying. of butter or vege-butter. GROUND RICE PANCAKES. cut it into pieces. of macaroni. Boil the cauliflower until half cooked. Pour over the whole the syrup. 6 oz. turned back into the frying-pan. 1/2 lb. and serve them very hot. MACARONI PANCAKES. sprinkling the ground almonds between the layers. sweetened and flavoured to taste (orange or rosewater is preferable). cut the rest of the butter in bits. and fried brown on the other side. moisten the edges and press them together. of dried Allinson breadcrumbs. Bake for 20 minutes to 1/2 an hour. place a dessertspoonful of jam on each. adding the seasoning. of the butter.

powder with castor sugar. 4 ozs. of Allinson fine wheatmeal. ORANGE FLOWER PUFF. Turn the mincemeat into little jars. and keep in a dry and cool place. eggs (well beaten). 6 oz. and meal. add the almonds cut up fine. 1/2 pint of water. and 1/2 lb. and serve. Peel 6 oranges. add the orange water. of sugar. 1/2 lb. and cut up the mixed peel. butter. of blanched almonds. butter. and 2 tablespoonfuls of orange water. ORANGES IN SYRUP. 3 eggs. each of raisins. then strain it and pour over the fruit. of currants. of butter. The oranges are nicest served cold. Beat the whites of the eggs to a very . mix it thoroughly with the fruit. fill it into one or more jars. peel. 4 oz. some butter or oil for frying. of mixed peel. Make a batter of the milk. of apples. Boil the ingredients until the syrup is clear. and tie down tightly. Melt the butter. and currants. and 1 whole lemon. MINCEMEAT. Strain. and add to the water 6 oz. without breaking the skins. of stoned raisins. 3 oz. boil it gently for 10 minutes. 1/2 lb. apples. cover tightly. sugar. 1/2 lb. The whites of 5 eggs. the juice of 4 lemons. Chop the fruit up very finely. RASPBERRY FROTH. oil the butter and mix well with the fruit. 1 lb. and the macaroni. carefully removing all the white pith. of blanched and chopped almonds. 3 tablespoonfuls of raspberry jam. 1 lb. drain it and cut it into pieces 1 inch long. meal. 1 lb. Wash and pick the currants. and fry the batter in thin pancakes.VINNYS A1 STORE grated rind of a lemon. 1/2 pint of milk. then drop into it the oranges. of loaf sugar. fry pancakes of the mixture. Sift sugar over the pancakes and serve them very hot with slices of lemon. and milk. add the lemon rind. core. MINCEMEAT (another). Only a few minutes cooking will be needed. then mince all up together. wash and stone the raisins. 1 lb. and quarter the apples. ORANGE SYRUP. Throw the macaroni into boiling water and boil until quite soft. Make a batter of the eggs. divided in sections. The rind of 3 oranges. of citron peel. and add the chopped almonds. of moist sugar. cover with paper. Boil it until it is a thick syrup. 1/2 lb. Put the rinds of these into 1/2 pint of cold water. using a small piece of butter not bigger than a walnut for each pancake.

Halve the sponge cakes. Strew sifted sugar over them. This recipe can be varied by using various kinds of jam. 9 stale sponge cakes. STEWED PEARS AND VANILLA CREAM. dip them in a batter. and pour the syrup round them. 8 oz. when the rice is done. When the pears are cold lay them on a dish with the cores upwards. RICE FRITTERS. and let the syrup cook until it is thick. and drop spoonfuls of the froth into the boiling milk. stir them carefully in the hot milk. Allow to boil until the balls are well set. SWISS CREAMS. sugar and vanilla to taste. turning them over that both sides may get done. some raspberry jam. 4 eggs. and soak them with 1/2 pint of the milk boiling hot. and thicken the milk with it. 1 oz. and serve. and fry them a nice brown. spread them with jam. Get 1 tin of pears. Boil the milk with sugar and a piece of vanilla or with 1 dessertspoonful of vanilla essence. stir it well over the fire until the eggs are set. sprinkle them with finely shredded blanched almonds or pistachios. Take out the pears carefully without breaking them. arrange them in a buttered mould. and with a spoon scoop out the core. Smooth the cornflour with a little cold milk. about 1/2 an inch thick. let the custard cool. of rice. then beat the jam up with it and serve at once in custard glasses. and let them stew a few minutes. but not over the snowballs. Whip the whites of the eggs to a very stiff froth with 1 spoonful of castor sugar. and place them in a glass dish. and pour it into the glass dish. cut it in long strips. SNOWBALLS. add some sugar and liquid cochineal to colour the fruit. of sugar. of fresh butter. a few drops of almond essence. flavour with the essence and sugar. When it is quite cold. 2 pints of milk. and 1 tablespoonful of cornflour. 1-1/2 pints of milk. 3 eggs. strain off any milk there may be left. of apricot marmalade.VINNYS A1 STORE stiff froth. 6 oz. 1 pint of milk. and turn all out when cold. Lift the balls out with a slice. Beat up the yolks of the eggs. . of Allinson cornflour. sugar to taste. and fill the space left with whipped cream flavoured with vanilla and sweetened. SPONGE MOULD. Boil the rest of the milk and thicken it with the cornflour as for blancmange. then spread the mixture on a dish. 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 1/2 of an hour. and turn the contents into an enamelled stewpan. 6 oz. 8 oz. which should remain white. open it. pour the mixture over the sponge cakes. Mix in the apricot marmalade and the beaten eggs.

Chop up the pineapple and mix it with the boiling hot tapioca. and add the sugar and pineapple syrup. jam. in the morning boil it in 1 quart of water until perfectly clear. a little raisin wine and 1 pint of custard. A WEEK'S MENU I have written the following menus to help those who are beginning vegetarianism. Soak the tapioca over night in cold water. When first starting. A substantial soup and a pudding. of macaroons. and this is a source of anxiety. and to those meat eaters who wish to provide tasty meals for vegetarian friends. most housewives do not know what to provide. I have not included macaroni cheese in these menus. make the custard in the usual way. arrange them on a deep glass dish in four layers. W. When cold turn it out and serve with cream and sugar. TAPIOCA ICE. we like to provide tempting dishes for them. Soak the sponge cakes in a little raisin wine. London. because this dish is so generally known. 4. lentils or split peas can be substituted. and show them that appetising meals can be prepared without the carcases of animals. They usually eat the plainest foods. I only give seven menus. when quite cold garnish with pieces of bright coloured jelly. When visitors come. Instead of always using butter beans. I have allowed three courses at the dinner. let it cool and then pour over the cakes. made with Allinson custard powder. I give them to make the menus more complete. Anna P. 1 teacupful of tapioca. or haricot beans. one for each day of the week. that is. as directed in one of these menus. because they know of no tasty dishes. I occasionally meet some who have been vegetarians a long time.VINNYS A1 STORE 4 oz. Spanish Place. Allinson. it can be introduced into any vegetarian dinner. 1/2 lb. Manchester Square. but they are really not necessary. 1/2 teacupful of sifted sugar. This article will be of assistance to all those who are wishing to try a healthful and humane diet. and often only one course. 12 small sponge cakes. decorate the top with candid cherries and almonds blanched and split. The recipes here written give a fair idea to start with. MENU I. but our dishes can be so varied that we can have a different menu daily for weeks without any repetition. 1 tinned pineapple. turn the mixture into a wet mould. . In our own household we rarely have more than two courses. are sufficient for a good meal. spread a little jam on each layer and pour the custard round. or a savoury with vegetables and sauce and a pudding. but confess that they do not know how to provide a nice meal. 1 pint of custard made with Allinson custard powder. TIPSY CAKE. lay the macaroons in a glass dish and pour over enough raisin wine to soak them.

cover the vegetable with the crust. of Allinson wholemeal. of butter or vege-butter.VINNYS A1 STORE TOMATO SOUP. Peel the onions and chop up roughly. then allow the soup to cook until the vermicelli is soft. Sago. mixing the paste with a knife. and 1/2 lb. Grease a pudding basin. When the onion is browned. carrots. add the water. Do not allow any water to boil into the pudding. decorate it. 1 tablespoonful of sago. 1 pint of milk. meal. and bake the pie as directed. VEGETABLE PIE. . potatoes. Prepare the vegetables. of butter. tapioca. add water to make gravy if necessary. When cooked. 8 oz. of Allinson wholemeal. 3 eggs. 3 hard-boiled eggs. brown them with the butter in the saucepan in which the soup is made. 10 oz. but do not stir the batter up with the syrup. turnips. scald and skin the tomatoes. Roll it out. GOLDEN SYRUP PUDDING. or a little dried julienne may be used instead of the vermicelli. make a batter with the milk. 1 teacupful of cold water. of smaller ones. MENU II. pepper and salt to taste. add the seasoning and the vermicelli. cut strips to line the rim of the pie-dish. add the tomatoes (the fresh ones must be sliced) and 3 pints of water. pour the vegetables into a pie-dish. and pour the golden syrup into it. tie a cloth over the basin unless you have a basin with a fitting metal lid. and eggs. of vermicelli and 2 bay leaves. for then it comes out more easily. cover with a crust made from Allinson wholemeal. each of tomatoes. add the pepper and salt and the mixed herbs. SHORT CRUST. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables. 1/2 lb. of golden syrup. 1 oz. which will be in about 10 minutes. Rub the butter into the meal. sprinkle in the sago. Dip the basin with the pudding in it for 1 minute in cold water before turning it out. and steam the pudding for 2 1/2 hours in boiling water. 1 teaspoonful of mixed herbs. 10 oz. cut them in pieces not bigger than a walnut. Let all cook together for 1/2 an hour. and bake until it is brown. Then drain the liquid through a sieve without rubbing anything through. 1 large Spanish onion or 1/2 lb. and pour this into the pudding basin on the syrup. and pepper and salt to taste. 2 oz. of butter. Place a piece of buttered paper on the top of the batter. stew them in the butter and 1 pint of water until nearly tender. Return the liquid to the saucepan. 1 tin of tomatoes or 2 lbs. of fresh ones. 2 oz.

Let all boil together until the vegetables are quite tender. and if too thick add water . BUTTER BEANS WITH PARSLEY SAUCE. The sauce is made thus: 1 pint of milk. MENU III. until quite soft. and cut them up small. and add 1 oz. 1 fair sized onion. and mix well. Scrape and wash the vegetables. Boil the milk. and serve with sippets of Allinson wholemeal toast. then last of all add the lemon juice. 1 large Spanish onion. Let the mixture gook gently for 5 minutes. let the soup cook until this is quite soft. sago. bread. therefore. of butter. pepper and salt to taste. Pour half of the mixture into a pie-dish. Return it to the saucepan. a turnip. stir frequently. The beans should be cooked in only enough water to keep them from burning. When brown. which should first be smoothed with a little cold milk. 1 blade of mace. Allow 2 or 3 oz. season with pepper and salt. Chop the onion and fry it brown in the butter (or vege-butter) in the saucepan in which the soup is to be made. when it boils away. 1 tablespoonful of Allinson wholemeal. add only just sufficient for absorption. 1 quart of milk. the pepper and salt. set them over the fire with 3 pints of water. of butter. Let all cook until the celery is quite soft. a handful of finely chopped parsley. then pour the rest of the pudding mixture over the jam. the seasoning. In the morning let them cook gently in the water they are steeped in. and then rub them through a sieve. and 1 blade of mace. the butter. of Allinson breadcrumbs. and mace. spread a layer of jam over it. 1-1/2 oz. 6 oz. the mace. Boil the milk and thicken it with the meal. boil the soup up. 1 small head of celery. 3 oz. 4 good-sized carrots. and the parsley. the celery washed and cut into pieces. This dish should be eaten with potatoes and green vegetables. the juice of 1/2 a lemon. or Italian paste. and let it brown lightly in the oven. draw the saucepan to the side. 1 egg. pepper and salt to taste. 2 oz. just covering them. wash them and steep them over night in boiling water. Return the mixture to the saucepan.VINNYS A1 STORE CLEAR CELERY SOUP. with the addition of a little butter. of vermicelli. Pick the beans. stir into it the ground rice previously smoothed with some of the cold milk. and any kind of jam. CARROT SOUP. of ground rice. add 4 pints of water. of beans for each person. GROUND RICE PUDDING. pepper and salt to taste. 1 large head of celery or 2 small ones. then drain the liquid from the vegetables. and when it has ceased to boil add the egg well whipped. which will be in about 2 hours.

and butter. and salt. When they are soft add the fruit picked and washed. butter. of grated cheese. 1 oz. of rice. core. The potatoes should be . Wash the tomatoes and place them in a flat tin with a few spoonfuls of water. salt to taste. Bake from 3/4 of an hour to 1 hour. 3 oz. of blanched and chopped almonds. 1/2 lb. 2 oz. 1 heaped-up teaspoonful of ground cinnamon. of sliced fresh ones. put the tomatoes round it. APPLE CHARLOTTE. add the tomato juice and the cheese. put it over the fire in cold water. stir until the soup boils and the cheese is dissolved. RICE SOUP. add a little more. MENU IV. Mix 1 pint of cold water with the curry powder. 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. and serve. Boil the rice till tender in 2-1/2 pints of water. and the almonds and sugar. of butter. pepper. and serve. 1-1/2 oz. Boil the soup up. Place a layer of apples over the buttered bread. and place little bits of butter on each tomato. Place the rice in the centre of a hot flat dish. of onions. of butter. HOT-POT. 4 oz. pepper and salt to taste. When quite soft. 1 teacupful of mixed currants and sultanas. of Patna rice. If too much of the water has boiled away. For the tomatoes proceed as follows: 1 lb. Bake them from 15 to 20 minutes. Rice cooked this way will have all the grains separate. 1 breakfastcupful of tinned tomatoes or 1/2 lb. according to the size of the tomatoes and the heat of the oven. let it just boil up. and serve.VINNYS A1 STORE to the soup. Pare. put this over the fire with the rice. Cut very thin slices of bread and butter. 3/4 lb. sugar to taste. Some apples require much more water than others. the cinnamon. Wash the rice. pour the liquid over the rice. then drain the water off. butter. and the dish will still be very savoury. 1 breakfastcupful of tomato juice. of cooking apples. line a buttered pie-dish with them. Allinson wholemeal bread. of tomatoes and a little butter. which should be as thick as cream. 1 teaspoonful of mixed herbs. 2 lbs. CURRIED RICE AND TOMATOES. pepper and salt to taste. and cut up the apples and set them to cook with a teacupful of water. and repeat the layers of bread and apples until the dish is full. and 1 oz. and salt. dust them with pepper and salt. Those who do not like tomatoes can leave them out. 2 lbs. 1 dessertspoonful of curry powder. of potatoes. with the butter and seasoning. finishing with a layer of bread and butter.

place them on the top of the potatoes. and see no grit remains. of butter. When they have cooked in the butter for 10 minutes add them to the other ingredients. and finish with a layer of potatoes. and fry them and the onion in the butter. milk. CABINET PUDDING. and seasoning. 1 dessertspoonful of vanilla essence. Return the mixture to the saucepan. 1 lb. Pour the mixture into a greased pie-dish and bake the savoury for 1 hour. of butter. Before serving. then out them in short pieces. Whip the eggs up. of potato flour. Cut the butter into little bits. 2 oz. 8 eggs. of butter. Crush the toast in your hands. of mushrooms. 4 slices of Allinson bread toasted. Wash the leeks well. fill the dish with hot water. vanilla. and add both to the soaked toast. and the juice of 1 lemon. 2 oz. 2 bunches of leeks. of potatoes. and bake the pudding for 1 hour in a moderately hot oven. and sugar to taste. When the vegetables are quite tender. potatoes. sugar to taste. and soak it in the milk. 4 slices Allinson bread toast. 1 quart of milk. Thoroughly mix all the various ingredients together. Butter a pie-dish and pour the pudding mixture into it. of Allinson fine wheatmeal. wash. and cut up the potatoes. Add a little more hot water if necessary while baking to make up for what is lost in the cooking. 8 eggs. Serve with green vegetables. dust a little pepper and salt between the layer. and boil the soup up again. put a few bits of butter on the top. 1 lb. Cut off the coarse part of the green ends of the leeks. and bake the hot-pot for 2 hours or more in a hot oven.VINNYS A1 STORE peeled. and tomato sauce. 1-1/4 pints of milk. MENU V. 2 oz. 1 oz. or almond essence. of chopped almonds. LEEK SOUP. Peel. and pepper and salt to taste. melt the butter. add the eggs well whipped. 1-1/2 pints of milk. 1 teacupful of mixed currants and sultanas and any kind of flavouring— cinammon. Smooth the . 1 pint of milk. and cut into thin slices. Crush the toast with your hand and soak it in the milk. MUSHROOM SAVOURY. add the Lemon juice. wash. so as to be able to brush out the grit. and cut the leeks lengthways. 3 oz. pepper and salt to taste. 1 oz. lemon. add the butter. Peel. then cook both vegetables with 2 pints of water. 1 small onion chopped fine. 1 heaped-up tablespoonful of cocoa. and out up the mushrooms. CHOCOLATE MOULD. and season with pepper and salt. and the onions peeled and cut into thin slices. washed. Arrange the vegetables and tomatoes in layers. serve with sippets of toast or Allinson rusks. rub them through a sieve.

1 oz. stir thoroughly. and cut into dice the artichokes. 4 oz. and cocoa with some of the milk.VINNYS A1 STORE potato flour. and mix it well through. and season it. Peel. add the milk and boil the soup up again. and a little more sugar to sweeten the custard. of butter. Pour the mixture into a wetted mould. potatoes. turn out when cold. BAKED CARAMEL CUSTARD. 1-1/2 pints of milk. When the vegetables are tender rub them through a sieve. whip up the eggs. and bake it in a moderate oven. and pepper and salt to taste. Add water it the soup is too thick. of castor sugar for the caramel. and sauce. Add sugar to the rest of the milk. until the custard is set. boil it up and thicken it with the smoothed ingredients. YORKSHIRE PUDDING. 4 eggs. pour in the custard. ARTICHOKE SOUP. each of artichokes and potatoes. MENU VI. add the vanilla. and onion. To use half each of Allinson breakfast oats and wheatmeal flour will be found very tasty. Thoroughly beat the eggs. 1/2 lb. MENU VII. and carefully stir the hot milk into the beaten eggs. of Allinson fine wheatmeal. Well butter a shallow tin. Serve with vegetables. vanilla essence. pour in the batter. 5 eggs. Let it get cold. 1 oz. Scatter them over the batter and bake it 3/4 of an hour. and serve. make a batter of them with the flour and milk. and cut the rest of the butter in bits. . turn out. 1 lb. Heat the milk. Add about 2 tablespoonfuls of hot water to the caramel. wash. Return the liquid to the saucepan. flavour with vanilla and sugar to taste. 1 pint of milk. potatoes. 1 pint of milk. Meanwhile put the castor sugar into a small enamelled saucepan and stir it over a quick fire until it is quite melted and brown. Cook them until tender in 1 quart of water with the butter and seasoning. pepper and salt to taste. of butter. Let all simmer for 10 minutes. Serve with small dice of bread fried crisp in butter or vegebutter. and serve plain or with cold white sauce. wheatmeal. standing in a larger tin of boiling water. and pour it into a tin mould or a cake tin. stir frequently. 1 Spanish onion. This is a very dainty sweet dish. Let the caramel run all round the sides of the tin.

2 lbs. Nuts. . 4 eggs. 1 oz. which it will be in about 3/4 of an hour. If this is done two or three times. and pepper and salt to taste. ORANGE MOULD. Rub them through a sieve. and seasoning. add the milk. if too thick. Peel.VINNYS A1 STORE POTATO SOUP. and pour the mixture over the bread and cheese in the pie-dish. put 1-1/2 pints of this over the fire with the sugar. Bake the savoury until brown. Cut the bread into slices and butter them. return the fluid mixture to the saucepan. of Allinson bread. 1 pint of milk. 1 pint of milk. saving the heart for table use. BREAD AND CHEESE SAVOURY. of sugar. and 4 oz. With the rest smooth the cornflour and mix with it the eggs well beaten. Add enough water to the fruit juices to make 1 quart of liquid. A WEEK'S MENU Nutritive Value and Chemical Composition of Various Fruits. Grains. The juice of 7 oranges and of 1 lemon. and dusting with pepper. of potatoes. of grated cheese. This should also be done when a bread and butter pudding is made. Finish with a good sprinkling of cheese. and some butter. and a little nutmeg. 3 eggs. Calories in one lb. arrange in layers in a pie-dish. add more water. pepper and salt to taste. Whip up the eggs. Keep stirring the mixture over a gentle fire until it has cooked 5 minutes. and then bake better. (Analysis of the edible portion. 1/2 lb. and boil the soup up again. Mix the parsley in the soup just before serving. 6 oz. and cut in pieces the potatoes. of butter. a little nutmeg. butter. Proteid per cent. wash. When the liquid in the saucepan is near the boil. peel and chop roughly the onion. and repeat the pouring over the contents of the pie-dish. 1/2 a stick of celery or the outer stalks of a head of celery. 3 oz. 1 large Spanish onion. and Vegetables. Turn it into a wetted mould and allow to get cold. a heaped-up tablespoonful of finely chopped Parsley. stir into it the mixture of egg and cornflour. spreading some cheese between the layers. then turn out and serve. Pour the custard back into the basin.) PROFESSOR ATWATER'S ANALYSIS. salt. mix them with the milk. prepare and cut in small pieces the celery. of Allinson cornflour. the top slices of bread and butter get soaked. Cook the vegetables in 8 pints of water until they are quite soft.

4 2.6 4.4 1.3 1.6 1.4 1.6 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.8 .0 1.4 .5 1.1 1.3 .8 .3 1.7 . Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries Strawberries Water-melons Whortleberries or Wimberries .8 2.6 .8 2.3 .VINNYS A1 STORE FRUIT--FRESH.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .8 .7 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 180 140 390 FRUIT--DRIED.1 2.6 .5 1.9 .0 .0 .1 4.5 1.4 1.3 2.0 .0 1.5 2.6 .

0 27.9 1.8 1.1 4.9 17.2 3.3 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 570 135 120 105 110 105 185 NUTS--SHELLED.6 4.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .0 .7 1.8 2.0 21.0 10.6 1.6 1.1 .5 6.1 3.4 1.5 1.2 1.2 5.8 1.6 2.2 1.2 1.7 1.1 1.1 1.6 2.6 2.7 6.1 .1 21.1 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.3 1.4 2.VINNYS A1 STORE Artichoke Asparagus Beetroot Cabbage " (Curly) " (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) " (ripe) Onions Parsnips Potatoes (boiled) " (chipped) " (raw) " (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips 2.8 2.0 1.7 6.

9 18.0 ----9.1 9.8 10.1 16.1 25.2 10.1 10.7 8.3 16.0 22.5 6.4 12.5 14.2 13.9 21.6 34.7 8.0 6.8 13.6 13.3 18.4 13. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.7 24.3 9.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.4 7. ETC.8 29.0 --1640 1650 1620 1645 1655 1875 1650 1860 1850 1630 1630 1665 1690 1675 1695 1665 1600 1665 1660 1625 1675 1625 1620 1655 465 1815 1675 1635 1650 CAKES.6 15.5 8. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.4 25.6 7.2 10.0 27. . Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.

VINNYS A1 STORE Cake.7 1800 1835 BREAD.9 7. the gladiators were called Hordearii.9 9. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.0 9.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS. average Water 10.2 9.6 ----2.9 10.9 21.3 1760 1670 1795 BISCUITS. Fruit " Gingerbread " Sponge 5. or .1 9. All kinds.0 11.7 9. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. Barley has been used as a food from time out of mind.9 5. and in old Latin and Greek books. Currant " Hot Cross Corn.3 9.7 8.7 7. We find frequent mention of it in the Bible.5 9. Plain " Vienna " Water Rye 6.8 6. According to Pliny. Chocolate Cocoa Candy Honey Molasses (cane) 12. an ancient Roman writer. Buns.

Barley contains about 7 per cent. sugar. Barley water contains a great deal of nourishment." BARLEY JELLY. and 7 per cent. From this analysis we can judge that barley contains all the constituents of a good food. BARLEY FOR INVALIDS AND ADULTS. of sugar.0 14. starch. and there is a fair percentage of mineral matter for our bones and teeth. of fat in barley. from which we get our English word "booze. A little nutmeg gives a pleasant flavour. more than beef tea. of sugar. Barley is a good food. and was the chief food of our peasantry until the beginning of the nineteenth century. BARLEY FOR BABIES. let cool. and cocoa. Here is the chemical composition of barley meal:— Flesh formers Heat and force formers (carbon)[A] Mineral matters Water 7. The first intoxicant drink made in this country was ale. boil together a few minutes. . stirring all the time to prevent it getting lumpy. Pour into a saucepan and bring to the boil. In it we find casin and albumen for our muscles. Barley has been used from very ancient days for making an intoxicating drink. and is much more nourishing than rice pudding.0 2. except that they often fought to the death. This casin is not elastic like the gluten of wheat. Mix 1 large tablespoonful of Allinson's barley with a little cold water. In Nubia." because they were fed on this grain whilst training. During illness I advise and use barley water and milk. then eat. so that one cannot make a light bread from barley.5 ----100. and fat to keep us warm and give force. mix this perfectly smooth with cold milk and cold water in equal parts. the liquor made from barley was called Bouzah. and its flesh-forming matter is in the form of casin the same as is found in cheese.0 ===== [A] There is 2. and to vegetable stews. and prepare as "Barley for Babies. and find this mixture invaluable. Put 1 teaspoonful of Allinson's barley into a breakfast cup.5 76.5 per cent. add to this 1 pint of boiling milk and water. take from the fire. coffee." meaning an intoxicating drink. Use 3 teaspoonfuls of Allinson's barley to 1/2 pint of milk and water. and is most useful for making gruel and barley water. and it was made from barley. These Hordearii were like our pugilists. mixed in equal parts. BARLEY GRUEL. and it can be drunk as a change from tea. until the cup is full.VINNYS A1 STORE "barley eaters. it is also good for adding to broth or soup. Allinson's prepared barley may be eaten as porridge or pudding (see directions). Hops were not used for beer or ale in those days.

Take 2 tablespoonfuls of Allinson's barley. of pearl barley for 6 hours. pour into a pie-dish. Take 3 tablespoonfuls of Allinson's barley. or dried fruits. Mix smoothly 2 tablespoonfuls of Allinson's barley with a little cold water. then add it to 1 quart of water in a saucepan. strain when cold. and bring to the boil. biscuits. Pour into a jug. boil 2 or 3 minutes. and serve with a little crushed ice if allowed. When this is used as a drink at breakfast or tea. BRUNAK. Mix 1 oz.VINNYS A1 STORE Wash. Stir well together. and boil 5 to 10 minutes. flavour and sweeten to taste. Pour on shallow plates to cool. boil for 1/2 hour. May be stood on the hob to . of bran with 1 pint of water. then add 2 eggs lightly beaten. 1 pint boiling water. stew it quickly in a covered jar in a hot oven till perfectly soft and the water absorbed. pour 31/2 pints of boiling water upon it. 6 oz. pour upon it the remainder of 1 pint of milk. BRAN TEA. BARLEY PORRIDGE. add 1/2 pint of boiling milk. Eat with stewed. and when cool add the juice of 1 or 2 oranges or lemons. 1 large tablespoonful of black currant jam. Pour it into a mould to set. 21/2 hours is the correct time for stewing the barley. and drink cool. a little sugar may be added to it. then eat with Allinson wholemeal bread. BARLEY WATER. and it is then a better colour than if longer in preparation. then strain and add hot milk and sugar to taste. mix smoothly with a little milk. or stewed fruits. and boil for 2 or 3 minutes to get the full flavour. BLACK CURRANT TEA. or jug if preferred. Take 1-1/2 or 2 teaspoonfuls of Brunak for each large cupful required. or toast. rusks. A little orange or lemon juice is a pleasant addition. A little sugar may be added when permissible. BARLEY PUDDINGS. Can be made in a coffee-pot. and bake to a golden brown. fresh. mix it with sufficient water. strain. add 6 oz. mix smoothly with 1/2 pint of cold water. When half done. of sugar and a few drops of essence of lemon. then steep. teapot.

Only an occasional stirring will be required. . OATMEAL WATER. stirring carefully. rub it well through. when it can be flavoured with lemon juice and sweetened a little. but it is useful to know that if you take 1 pint of water to each heaped-up breakfastcupful of Allinson breakfast oats. and boil for 1 minute. COCOA. may know how to make porridge.VINNYS A1 STORE draw. of coarse oatmeal or Allinson breakfast oats. thin it down with water or hot milk—half oatmeal water and half milk is a good mixture. and there is no fear of burning the porridge.F. Wash the rice. mix with this a little cinnamon or other flavouring. and bake until set. and should be given cool. To 1 quart of water take 3 oz. Put 1 teaspoonful of N. Squeeze the juice of 1/2 a Lemon into a tumbler of warm or cold water. then cut in slices. Fill the cup with milk and water in equal parts. OATMEAL PORRIDGE. or if you have any left over from a previous meal it can be boiled up again and served as freshly made. adding a little more hot water when rubbed dry. and is a most pleasant drink in hot weather. add sugar to taste. RICE PUDDING. semolina. This is very useful in cases of illness. make into a paste with a little cold milk. Then rub it through a fine sieve or gravy strainer. and sugar added to taste. LEMON WATER. If the porridge is preferred thinner. and in cases of diarrhoea remedial. I think. Most people. Or the lemon may be peeled first. add just sufficient sugar to take off the tartness. and hominy puddings are made after the manner of rice pudding. It is nourishing and soothing. cocoa into a breakfast cup. pour into lined saucepan. Let it simmer gently on the stove for about 2 hours. put it into a pie-dish. This is best without sugar. Sago. When the water has boiled. place the saucepan on the side of the stove on an asbestos mat. Beat up 1 egg with milk. Nothing better can be given to adults or children in cases of colds or feverish attacks. and boiling water poured over them. a little of the peel grated in. If it is thick when it has been rubbed through sufficiently. you have just the amount of water for a fairly firm porridge. so as to get all the goodness out of the oatmeal. cover with cold water. 1 even cupful to 1 pint of water will be found the proportion. and you have stirred in the oats. and bake until the rice is nearly soft throughout. tapioca. and pour it over the rice.

Take 3 tablespoonfuls of the food. Mix 1 tablespoonful of the food with 1 of rice. or stewed fruits. N. Pour on shallow plates to cool. (To Prepare the Food. and prepare as above.VINNYS A1 STORE DR. and should be given cool. stirring all the time to prevent it getting lumpy. rusks. mix this perfectly smooth with 2 parts milk to 1 of water until the cup is full. It is best without sugar. boil 2 or 3 minutes. and boil 5 or 10 minutes. IMPROVED MILK PUDDINGS. ALLINSON'S NATURAL FOOD FOR BABIES. A little nutmeg gives a pleasant flavour. and pour into wetted mould.—The food nicely thickens soups. sweeten to taste. Mix 6 large tablespoonfuls of the food to a thin paste with a little cold milk. gravies. biscuits. and make as above.) Put 1 teaspoonful of the food into a breakfast cup. with 1/2 pint of cold water. and you have a most nutritious and satisfying dish. add to this 1 pint of boiling milk and water. or dried fruits. GRUEL. boil together a few minutes. then eat with Allinson wholemeal bread. mix smoothly. &c. add 1/2 pint boiling milk.B. BLANCMANGE. then add 1 quart of milk. fresh. . Use 3 teaspoonfuls of the food to 1/2 a pint of milk and water. flavour with vanilla. toast. PORRIDGE. Eat with stewed. let cool. take from the fire. and then eat. sago. or hominy. Mix 1 large tablespoonful of the food with a little cold water. Pour into a saucepan and bring to the boil. lemon or almonds. tapioca. FOR INVALIDS AND ADULTS.

and early spring. as it causes a sleepy feeling. grapes. When porridge is made with water.—3 to 4 oz. When porridges are eaten. and may be eaten lukewarm. fresh. In summer. artisans. and then eaten with bread. and indigestion results. or fruits stewed with much sugar must be avoided. as they cause mental confusion and disinclination for brain work. heartburn. of meal will make at least 16 oz. or a cup of cool milk and water. of ripe. III. or Brunak. banana. winter.. No. or professional man. Meals absorb at least thrice their weight of water in cooking. wholemeal and barleymeal make the best porridges. will find one of the three following breakfasts to suit him well:— No. pour upon it the remainder of 1 pint of milk. the porridge should be poured upon platters or soup-plates. The clerk. of porridge. maize or barley meal may be boiled for 1/2 an hour with milk and water. and they may be taken cold. Neither cocoa nor any other fluids should be taken after a porridge meal. and then eaten with milk. or the stomach becomes filled with too much liquid. they may allow themselves from 8 to 10 oz. of Allinson wholemeal bread into dice. let it stand ten minutes. I. and fruit. Take 2 tablespoonfuls of the food. bran tea. tomatoes. at the end of the meal have a cup of cool. whilst those engaged in hard work will require a heavier one. and pour over about 1/2 a pint of boiling milk. in autumn. Sugar. As breakfast is the first meal of the day. or molasses should not be eaten with porridge. or fresh fruit may be taken afterwards. This may be eaten with Allinson wholemeal bread and a small quantity of milk. and then eat slowly. When ready. with a scrape of butter. bread. No. a very little salt being taken by those who use it. or dried prunes if there is a tendency to constipation. digestion is delayed. If they take No. no other course should be taken afterwards. Stewed fruits may be eaten with the porridge. Labourers. so that 4 oz. Sugar or salt should not be added to the bread and milk. or milk and water. with this take from 6 to 8 oz. put into a basin. or even a cup of water that has been boiled and allowed to go nearly cold. treacle. and flatulence. or seasonable green stuff. An apple. BREAKFASTS. but the entire meal should be made of porridge.—Allinson wholemeal bread. II. of Allinson wholemeal or crushed wheat. but only the bread. syrup. celery. Sugar must be used in strict moderation. No other foods should be eaten at this meal. thin. too much fluid enters the stomach. and if not of a costive habit. of bread. and waterbrash frequently occurs. Lettuce must be eaten sparingly at this meal. WHOLESOME COOKERY I. and salads. milk. flavour and sweeten to taste. and should drink a large cup of Brunak afterwards. mix smoothly with a little milk. it may be made the day before it is required. as they are apt to cause acid risings in the mouth. 6 to 8 oz. The fruits allowed are all the seasonable ones. and fruit.—Cut 4 to 6 oz. I. cover the basin with a plate. business man. cucumber. as their work requires a fair amount of liquid to carry off some of the heat caused by the burning . or fresh or stewed fruit. The literary man will best be suited with a light meal. The green stuffs include watercress. orange.VINNYS A1 STORE PUDDINGS. pour into a pie-dish. jam. and just warmed through before being brought to the table. raw fruit. boil 2 or 3 minutes. or other seasonable fruit may be eaten afterwards. Eat with stewed.. hominy. oatmeal or hominy are the best. coarse oatmeal or groats. To make the best flavoured porridge. then add 2 eggs lightly beaten. cut thick. and those engaged in hard physical work may take any of the above breakfasts. allowed to cool. pear. and bake to a golden brown. it must vary in quantity and quality according to the work afterwards to be done. An egg may be taken at this meal by those luxuriously inclined. the coarse meal or crushed grain should be stewed in the oven for an hour or two. student. or dried fruits. and not too sweet cocoa.

but he who takes more than three courses lays up for himself stomach troubles or disorder of the system. and warmed up at midday. MIDDAY MEALS. If much mental strain has to be borne or business done. then good solid food must be eaten. Wholemeal biscuits and fruit. some currants or raisins are then mixed with this. of Allinson wholemeal bread.—Women require about a quarter less food than men do. of coarse oatmeal or crushed wheat made into porridge the day before.—One of the simplest lunches is that composed of Allinson wholemeal bread and fruit. form another good lunch. so that the stomach may have done its work before sleep comes on. and a 1/4 lb. or it may be put in a pudding basin covered with a cloth. when two courses are the rule. with a cup of fluid. 6 to 8 oz. which is soaked in hot water until soft. lastly. A person who makes his meal from one dish only is the wisest of all. or Brazil nuts. Labouring men who wish to take something with them to work will find 12 oz. 2 or 3 oz. lemon water. or a basin of thin vegetable soup and bread. afterwards a glass of lemon water or bran tea. Brunak. The best lunch of all will be found in Allinson wholemeal bread. form another good meal.B. of the wholemeal bread. 1/2 lb. then 6 or 8 oz. or macaroni. which is a pleasant change from fruit. then crushed or crumbled. It may be taken in the middle of the day by those who work hard. as it is not wise to burden the system with too much cooked food. watercress. of bread may be eaten. A pleasing addition to this pudding is some finely chopped almonds. oatmeal water. of cheese. but if taken at night. If No. The meal in the middle of the day must vary according to the work to be done after it. warmed and eaten. II. or other greenstuff. but the simpler the dishes and the less numerous the courses the better. a moderate amount of each . but without sugar. When only one course is had. of peas pudding spread between the slices. From 6 to 8 oz. and mustard by those who still cling to condiments. lemonade. with a large cup of fluid. or some harmless non-alcoholic drink. breakfast is eaten. fresh fruit. and not too sweet cocoa may be taken. 1/2 lb. A basin of any kind of porridge with milk. and should be lunch rather than dinner. and boiled in a saucepan. III. III. salt. or even plain vegetables. II. and must arrange the quantity accordingly. DINNERS. The fruit may be advantageously replaced by a salad. and have a light repast in the evening. 12 oz. Or a boiled bread pudding may be taken to work. This mixture is then tied up in a pudding cloth and boiled. The peas can be flavoured with a little pepper. or an onion. or a cup of thin. or instead of cocoa they may have milk and water. of any raw fruit that is in season. Those engaged in hard physical work should make their chief meal about midday. A dinner may consist of many courses or different dishes. and one never feels so light after made dishes as after bread and fruit. This is made from the wholemeal bread. will last a man well until he gets home at night. or a tumbler of milk and water slowly sipped. N. a very little sugar and spice are added as a flavouring. As dinner is the chief meal of the day it should consist of substantial food. of meal may be allowed. He who limits himself to two courses does well. cool. LUNCH. some raw fruit.VINNYS A1 STORE up of food whilst they are at work. If No. of the wholemeal bread and butter. and salad or fruit. Another good meal is made from 1/2 lb. and a large mug of Brunak or cocoa satisfy them well. the meal must be a light one. of bread and 2 pint of milk may be taken. breakfast is taken. a little soaked sago stirred in. and about 1/2 lb. and sits as lightly on the stomach. also makes a light and good midday repast. at least five hours must elapse before going to bed. celery.

and let cook for an hour. Heavy or hard work after tea is no excuse for a supper. As a second course. varicose veins. the water that the celery is boiled in may be thickened with Allinson fine wheatmeal. tapioca. Fruit in the evening is not considered good. sago. or boiled celery. bran tea. especially if peeled. of cheese and an onion with their bread. or boating excursion. almonds. batters. Those troubled with dreams or restlessness must do the same.VINNYS A1 STORE should be taken. onion. beetroot. carrot. made into sauce. or constipation must avoid this dinner as much as possible. and their skins should always be eaten. IV. a cup of Brunak. radishes. boiled and taken cool. or eczema. or boiled egg. If hard physical work has to be done. or lemon water. or some kind of green food. or onions. of the wholemeal bread. as little water as possible should be used. cover with a plate. may take 2 oz. or even plain water. This simple meal can be easily carried to work. The fluid drunk may be Brunak.. eaten with another vegetable. but in summer they are best cool or cold. some might like a salad instead of the fruit. cocoa. Those who are away from home all day. steamed potatoes are next. turnip. . Any seasonable vegetable may be steamed and eaten with the potatoes. Those who want to rise early must make their last meal a light one. varicocele. Others not subject to piles. avoiding puddings of rice. cycling trip. or even on ordinary occasions for a change. and the later it is eaten the less substantial it should be. such as cauliflower. The plainest dinner any one can eat is that composed of Allinson wholemeal bread and raw fruit. Very little fluid should be taken last thing at night. and who take their food to their work may have some kind of milk pudding at this meal. omelettes. and take the Allinson bread pudding or bread and fruit afterwards. milk and water. Evening meal or tea meal should be the last meal at which solid food is eaten. cabbage. tapioca. Of cooked dinners. whilst boiled ones. such as soups. watercress. the next best is when a thin scrape of butter is spread on it. parsnips. sago. using butter or olive oil. This wholesome fare can be varied in a variety of ways. sprouts. and the wholemeal bread. and spring onions may be eaten if the evening meal is taken 4 or 5 hours before going to bed. tomato. It should always be a light one. or boiled in their skins. This meal must be taken at least three hours before retiring. the simplest is that composed of potatoes baked. Recipes for the sauces used with this course will be found in another part of the book. or stewed fresh fruit and bread may be eaten. baked apples. as it causes persons to rise frequently to empty the bladder. Various dishes may be served for the dinner meal. or rice. From 4 to 6 oz. pies. or a piece of cocoanut may be eaten with the bread in winter. A few Brazil nuts. When it is boiled. fried. and it three different dishes are provided. then add a cupful of boiling water to the contents of the frying pan. or fruit. steamed. caper. The bread is best dry. Wheatmeal blancmange. should be drunk at the end of the meal. they may be parsley. and when taken it should be cooked rather than raw. or a hard-boiled egg. fry them first until nicely brown. Persons troubled with piles. savouries. Baked potatoes are the most wholesome. milk and water. &c. a proportionately lighter quantity of each. or Allinson bread pudding. broccoli. but one easy of digestion and of great use to the sleepless. or brown gravy sauce. of Allinson wholemeal bread may be allowed with a poached or lightly boiled egg. a salad. and sweet courses. by this means we do not loose the valuable salts dissolved out of the food by boiling. and poured over the cooked celery. sauce. Mustard and cress. This dinner may be varied by adding to it a poached. A man in full work may eat from 12 to 16 oz. In winter these fluids might be taken warmed. cocoa. or cold milk pudding may occasionally be eaten those who are costive will find a boiled onion or some braized onions very useful. constipation. and others may prefer cold vegetables. EVENING MEAL. some Spanish nuts. Boiled celery will be found to be lighter on the stomach at this meal than the raw vegetable. Those who are restless at night. are not nearly so good. nervous. Wholemeal biscuits or Allinson rusks may be used instead of bread if one is on a walking tour. or on a journey. or sleepless must not drink tea at this meal. This is not really a rich food. and about the same quantity of ripe raw fruit. or macaroni. To prepare braized onions. walnuts. If they do eat it they must be sure to eat the skins of the potatoes. Boil the onion in as little water as possible and serve up with the liquor it is boiled in. or macaroni pudding with stewed fruit.

and add sugar to taste. BRUNAK. bran tea. varicocele. and they may all gain further good it they will use Allinson wholemeal flour in place of white for all cooking purposes. or even boiled water. Some peel the lemon first. No solid food must be eaten. this is how we make it. May be stood on the hob to draw. teapot. In making ordinary white sauce or vegetable sauce.—Mix 1 oz.—Allow 1 bar of Allinson's chocolate for each cup of fluid. SUPPERS. DRINKS. unless it is to make bill-stickers' paste or some like stuff. put on the fire. Hygienic livers will never take such meals. COCOA. then cut in slices. LEMON WATER is made by squeezing the juice of 1/2 a lemon into a tumbler of warm or cold water. CHOCOLATE. WHOLEMEAL COOKERY Most of my readers have received great benefit from eating wholemeal bread instead of white. Can be made in a coffee-pot. grate in a little of the peel. boiling water is then poured upon this and stirred. cocoa. add a little boiling water. or jug if preferred. if desired. and drink cool. a little milk and sugar may be added to it. such as Allinson's. into a breakfast cup. mix it with sufficient water. boil for 1/2 an hour. In winter warm drinks may be taken. put into a saucepan.. 1 tablespoonful of milk must be added to each cup. The milk may be added to the chocolate whilst boiling. but no extra sugar. The most that should be consumed is a cup of Brunak. Every kind of cookery can be done with wholemeal flour. back pain. VI.—This is best made by putting a teaspoonful of any good cocoa. Break the chocolate in bits. A little orange or lemon juice is a pleasant addition. Pour the chocolate into cups. even if tea has been early. and add about 1 tablespoonful of fresh milk to each cup. or who suffer from piles. or it you have any left over from a previous meal it can be boiled up again and served as freshly made.—Take 1-1/2 to 2 teaspoonfuls of Brunak for each large cupful required. varicose veins. or hard work done since the tea meal was taken. pour boiling water over the slices. Hygienists and health-reformers should not permit white flour to enter their houses. Those who are inclined to stoutness should use wholemeal flour rather than white. of bran with 1 pint of water. Chop fine some onion or . and boil for 2 or 3 minutes to get the full flavour. When this is used as a drink at breakfast or tea. then add rest of fluid and boil 2 or 3 minutes. to this is added just enough sugar to take off the tartness. BRAN TEA. and 1 teaspoonful of sugar where sugar is used. and stir until the chocolate is dissolved. strain. then strain and add hot milk and sugar to taste. should never use white flour in cooking. or 1 or 2 teaspoonfuls of condensed milk and no extra sugar.VINNYS A1 STORE V. Those who are at all constipated. and in summer cool ones. lemon water. Toothless children must not be given any food but milk and water until they cut at least two teeth. but never milk. &c.

gently pressed on the hot fruit. pepper. and are more nourishing and healthy. fry onions and add to them. bake in the oven from 1/2 an hour to 1 hour. Soak crusts or slices of Allinson bread in hot water. There is a substitute for pie-crusts that is very tasty. line a pie-dish with these. Serve with white sauce or eat with stewed fresh fruit. &c. and thus produce a sauce that helps down vegetables and potatoes. Mix Allinson wholemeal flour. Then fill the dish with hot stewed fruit of any kind. next make a batter of Allinson wholemeal flour. and their children cannot have a better meal to take to school. gooseberries. and not at all harmful. and a little cinnamon. let it bubble and sputter.. Fry some potatoes. raisins. cloves. eat with the usual vegetables. or other flavouring. currants. vanilla. under crusts.VINNYS A1 STORE parsley. Turn out when cold on to a flat dish. batter poured over. damsons. or dripping is used they will lie just as heavy. the batter has formed a crust. and if much butter. and such puddings can all be made with wholemeal flour. SWEET BATTER. 1 or 2 eggs. Cut Allinson wholemeal bread into slices a little over a 1/4 of an inch thick. salt. Yorkshire puddings. SAVOURY DISHES MADE WITH BATTER. milk. White sweet sauce is made from wholemeal flour. having first cut off the hard crusts. then some onions. dredge in Allinson wholemeal flour. pour over the fried vegetables as they lie in the dish. In making a brown sauce we put a little butter or olive oil in the frying-pan." and it can be used for savoury dishes as well as sweet ones. Tomatoes may be wiped. put them in layers in a pie-dish. and a little sugar and cinnamon. pie-crusts. These puddings can be eaten hot or cold. a beaten-up egg. and it is ready for use. SUBSTANTIAL BREAD PUDDINGS. If we wish to make it very tasty we fry a finely chopped onion first and add that to it. STEWED FRUIT PUDDING. and cause heartburn just as much as those made with white flour. and bake. All kinds of pastry. or other . stir in wholemeal flour and milk. raspberries. thin with hot water. Or chop fine cold vegetables of any kind. labourers can take them to their work for dinner. a little ketchup. and do not lie so heavy as those made from white flour. and serve. 1 or 2 eggs together. add a little pepper and salt. chopped nuts or almonds. but does not make them more wholesome or more nourishing. porridge. are best made from Allinson wholemeal. put in a pie-dish. and at once cover it with a layer of bread.. can go into this. lard. and then baked. with sugar and spice. pour some of the batter as above over them. and you then have a nice brown sauce for many dishes. batter puddings. add to this soaked currants. Stew ripe cherries. Norfolk dumplings. Or tie the whole up in a pudding-cloth and boil. plums. stir it round with a knife until browned. Pancakes can be made from wholemeal flour just as well as from white. lemon juice. and milk. and are very tasty this way. sugar. in fact. until. milk. and bake in the oven. pour over it a white sauce. Butter adds to the flavour of these dishes. cold soup. put in a pie-dish. add boiling water. We call it "batter. then break fine in a pie-dish. &c. milk. boil in a small quantity of water. All kinds of cold vegetables. and a little pepper with salt. and tinned or fresh tomatoes will make it more savoury.

sugar and vanilla to taste. Make a batter of the ingredients. pour into a pie-dish. 2 oz. wedding cake. and this is a good substitute for a fruit pie. No. poured into a mould. Smooth the meal and cornflour with a little of the milk. Chop fine any kinds of greens or vegetables. then it forms wholemeal blancmange. or the batter can be cooked in the saucepan. and turn out when cold. nourishing soup. butter a flat tin or a small pie-dish. stew in a little water until thoroughly done. stirring all the time. turn the batter into it. 1/2 pint milk and water. 1 even dessertspoonful of wheatmeal. pour into the batter named above. and may be eaten with stewed fresh fruit. 1 egg. thicken the soup with it. biscuits. boil up for a minute and serve. and other like articles as Madeira cake. 1 teaspoonful of fine wholemeal. &c. 1/2 small cauliflower.. allowed to go cold and set. 1 gill of milk.VINNYS A1 STORE ripe fruit in a jar. bake. Rusks. pepper and salt to taste. 1. small piece of butter. with pepper and salt to taste. buns. Wash and cut up the cauliflower. Eat with vegetables. bring the rest to the boil. can all be made of wholemeal flour. Prunes can be treated the same way. cheesecakes. BLANCMANGE. To make it more savoury. CAULIFLOWER SOUP. WHOLEMEAL BATTER. add flavouring. let it all simmer for 5 to 8 minutes. stir in the mixture. and a 1/4 of an hour before serving. cook till tender with the milk and water. A MONTH'S MENUS FOR ONE PERSON. wholemeal. then add plenty of hot water. fry your vegetables before making into soup. . WHOLEMEAL SOUP. Pour into a wetted mould. 1 ditto cornflour. seasoning to taste. smooth the meal with a little water. 1/4 pint milk." and you get a thick. pound cake. add butter and seasoning. pour in a cupful of the "Sweet Batter. and bake it from 20 to 30 minutes.

and cook them in the milk and water. and cut up small the vegetables. or butter. of oiled butter. CARROT SOUP. 1 egg. of picked and washed Egyptian lentils.VINNYS A1 STORE No. previously smoothed with a spoonful of water. a little butter. WHEATMEAL PUDDING. 1 gill of milk. Peel. 1/4 lb. artichokes. pepper and salt. 1 egg. 1 small finely chopped and fried onion. 1 tablespoonful sultanas washed and picked. LENTIL CAKES. when cooked. No. and serve with the sauce. rub them through a sieve. 2 oz. boil up and serve. 1/2 oz. and fry in vege-butter. they should be a thick purée. 1/2 gill of milk. Stew the lentils with the onion in just enough water to cover them. Serve with potatoes and green vegetables. 2 oz. boil up. a little grated lemon peel. butter. 1 teaspoonful of finely chopped parsley. Rub them through a sieve. butter a small pie-dish. thicken with the cornflour. adding a little water if necessary. and 1 small onion cut up small. season with pepper and salt. 1 dessertspoonful of cold boiled vermicelli. seasoning to taste. 1 carrot. of flagolets. Make it as follows. season. Season to taste. Boil up the milk. add seasoning and butter. wash. . dip in egg and breadcrumb. sugar to taste. 2. 1/4 oz. Beat up the egg and mix well all ingredients. pepper and salt to taste. some breadcrumbs. add the vermicelli. and form into 1 or 2 cakes. 1/4 lb. add butter and seasoning. return to saucepan. 1 teaspoonful of cornflour. 3/4 pint milk and water (equal parts). of fine wheatmeal. and mix with the parsley before serving. boil up and serve. 1 pint of water. Cook the flagolets till tender. Cook the vegetables in the water till quite tender. until tender. return to saucepan. 3. and bake the pudding about 1/2 hour. FLAGOLETS. ARTICHOKE SOUP. 3 oz. potatoes. 1/4 pint parsley sauce. and pepper and salt to taste. 1 potato. and a small bit of butter.

of oiled butter. of rolled oatmeal. let it soak in a very little water for half an hour. a little butter. return to the saucepan.VINNYS A1 STORE TAPIOCA PUDDING. Serve with vegetables. pepper and salt to taste. No. Boil the milk. Turn the mixture into a small greased basin. Pour the milk over the soaked tapioca. CLEAR SOUP (Julienne). and steam the haggis 1-1/2 hours. add butter and seasoning and serve. turn the mixture into a small pie-dish. stir the ground rice into it. 1 egg. of ground rice. a teaspoonful of grated onion. 4. let the soup cook until the vermicelli is soft. 1 oz. Put the tapioca into a small pie-dish. let it simmer for 10 minutes. pepper and salt to taste. and add the other ingredients. 1/2 egg. then add sugar and flavouring and the 1/2 egg well beaten. then drain all the liquid. . 3/4 pint vegetable stock. 1 small finely chopped and fried onion. a scanty 1/2 pint of milk. mix it with the milk. 1/2 gill milk. and serve. 2 oz. a teaspoonful of vermicelli. or 1 fair-sized fresh one. GROUND RICE PUDDING. 1/2 pint of milk. and bake it in the oven until thoroughly cooked. No. sugar to taste. 1 oz. a pinch of herbs. Boil the tomatoes with the onion and water for 5 to 10 minutes. 1/2 pint of water. Eat with or without stewed fruit. HAGGIS. Cook the Julienne in the stock until tender. season and sprinkle in the vermicelli. 1/4 oz. and bake in the oven until a golden colour. 1 oz. Beat up the egg. 5. 2 tablespoonfuls of tinned tomatoes. pour off any which has not been absorbed. 1 tablespoonful dried Julienne (vegetables). of wheatmeal. sugar and flavouring to taste. CLEAR TOMATO SOUP. small tapioca. pepper and salt to taste.

add the other ingredients. 6. and bake the pudding until a golden colour. and serve with sippets of toast. a few spoonfuls of water in the dish. 1 large tomato or two small ones. place a little bit of butter on each. rice. 1/2 oz. 2 oz. sprinkle with pepper and salt. pour the juice over. 1/4 oz. Set the rice over the fire with the water (cold) and the butter and seasoning. 7. RICE AND TOMATOES. Make a batter of the egg. 1/2 pint milk. each of carrots and turnips cut up small. let it simmer until the water is absorbed and the rice fairly tender. . pour the mixture into a little pie-dish.VINNYS A1 STORE MACARONI WITH CHEESE. then rub them through a sieve. place the tomatoes in the middle. 2 oz. milk. No. WHEATMEAL BATTER. sugar to taste. 1/2 pint water. of oiled butter. and bake them from 15 to 25 minutes. Cook the vegetables and lentils in the water until quite tender. of butter. 1 dessertspoonful of sago. LENTIL SOUP. 1/2 oz. WHEATMEAL AND SAGO PUDDING. of butter. Return to the saucepan. Season to taste. add butter and seasoning. of meal. pepper and salt to taste. a little grated cheese. Boil the macaroni in as much water as it will absorb (about 1/2 pint). 1 gill of milk. No. and bake the batter in a small buttered pie-dish. 1/4 oz. of Egyptian lentils. 2 oz. and serve. Meanwhile place the tomatoes in a small dish. Flavour to taste. sugar and flavouring to taste. of macaroni or Spaghetti. of desiccated cocoanut. 1 oz. seasoning to taste. 1/4 lb. pepper and salt to taste. Spread the rice on a flat dish. of onion chopped fine. boil up. 1 pint of water. It will take 20 minutes. When tender serve with grated cheese and vegetables. 2 oz. and meal. Boil the sago and wheatmeal in the milk until the sago is well swelled out. 1 egg. 1 ditto of wheatmeal.

and bake the tart until a light brown. Rub the vegetables through a sieve. of butter. 3/4 pint water. add sugar and cinnamon to taste. place the butter in little bits over the top. 2 medium-sized potatoes. POTATO SOUP (2). 1/2 lb. and bake in a fairly quick oven until brown. No. a little piece of butter. Peel. Serve with brown sauce or tomato sauce. and onion. Boil the cauliflower until tender. then let cook gently for another 1/4 hour in a cooler part of the oven. dust with pepper and salt. sugar and cinnamon or lemon peel to taste. Cover with paste. boil up and serve. 1/2 oz. and serve. wash. 1 piece of celery. Rub the mixture through a sieve. pepper and salt to taste. 2 medium-sized cooking apples.VINNYS A1 STORE POTATO SOUP. Beat up the egg and mix with the sweet corn. 1 small cauliflower. 1 small onion chopped fine. add the butter and seasoning. pepper and salt to taste. core. Boil with the water until tender. milk. and fried a nice brown in butter or vegebutter. 2 tablespoonfuls of tinned sweet corn. Some paste for short crust. of potatoes. Roll out the paste and line a plate with it. Peel. a teaspoonful of chopped parsley. of grated cheese. 1 tablespoonful of breadcrumbs. . 8. and cut up the apples. pepper and salt to taste. mix in the parsley. sprinkle over the cheese and breadcrumbs. cut it up and arrange it in a small pie-dish. 1/4 pint milk. 1/4 oz. SWEET CORN TART. a piece of celery. Pare.") APPLE PIE. season to taste. Serve with white sauce. and bake the cauliflower until golden brown. add seasoning. boil up. and a little water. and cut up the potatoes. CAULIFLOWER AU GRATIN. and cook them in the water till quite tender. and fill a small pie-dish with them. some paste for crust. and cut up the celery. 1 oz. 1 small onion. 1 pint of water. wash. (See "Sauces. pepper and salt. return the soup to the saucepan. 1 egg. turn the sweet corn mixture on to the paste. of butter. and cut up small the vegetables.

each of potato. and bake in a moderately hot oven. Boil all the vegetables. No. turnip. 1/4 oz. tomato (or any other vegetable in season). Bring the milk to the boil. and bake the pudding till the rice is tender. If possible. RICE CHEESE SOUP. add the seasoning. pepper and salt to taste. 3/4 pint water. butter. and sprinkle in the sago. Grate some fresh cocoanut. add the sugar and any kind of flavouring. a small onion. and seasoning. 1/4 pint milk. and serve separately. ASPARAGUS SOUP. No. MACARONI WITH CAPER SAUCE. celery. 1/2 pint of milk. Chop fine the onion and fry it. Cover with short crust. in 1/2 pint of water. and let the soup boil up until the cheese is dissolved. 1 oz. of rice. Wash the rice and put it into a piedish. pepper and salt to taste. carrot. . and the cornflour smoothed in the milk. 1/2 dozen sticks of asparagus. 2 oz. 1/4 pint milk. 1/4 oz. put all in a pie-dish. Add enough water for gravy. 1 teaspoonful of sago. 1/2 oz. grated cheese. Boil the asparagus in the water till tender. of butter. Cook the rice in the milk and water until tender. 10. pour it over the rice. boil up and serve. then add the cheese. Stew some Californian plums in enough water to cover them well. previously washed and cut up. sugar and flavouring to taste. When they are quite tender. adding seasoning to taste. STEWED PRUNES AND GRATED COCOANUT. 1 dessertspoonful of rice.VINNYS A1 STORE RICE PUDDING. 9. seasoning to taste. butter. of butter. they should be soaked over night. 1/2 pint water. VEGETABLE PIE. 1 oz. 1 level dessertspoonful of cornflour. after removing the brown outer skin.

SEMOLINA PUDDING. and egg. thicken with the cornflour smoothed with a spoonful of water. When cooked 15 minutes rub the vegetables through a sieve. Make the white sauce. 1/4 pint white sauce (see "Sauces"). sprinkle with seasoning and serve with potato and greens. 1 small onion. melt the butter in a frying pan. meal. of butter. Boil the semolina in the milk until well thickened. TOMATO SOUP.VINNYS A1 STORE 2 oz. and bake until a nice brown. PRUNE BATTER. pour the batter over. and 1 egg. boil up. Serve with vegetables. and add a little piece of butter. fry the bread and onion a nice brown. . then add the capers and vinegar. enough of the caper vinegar to taste. and a little butter. pour the mixture into a little pie-dish. return to the saucepan. then in egg. Chop the onion up fine. pepper and salt. 2 oz. macaroni. half an egg beaten up. with a little of the juice. One slice of Wholemeal bread. add sugar and flavouring. sugar and vanilla to taste. and stir it in. Make a batter of the milk. 1 teacupful of tinned tomatoes. Place the prunes in a little pie-dish. 1/2 pint of milk. serve with sippets of toast. 1 teaspoonful of cornflour. 1 oz. of fresh ones. 1 teaspoonful capers chopped small. 1 gill of milk. 8 or 10 well-cooked Californian plums. 1/2 oz. a little milk. Boil the macaroni in 1/2 pint of water until tender. 11. and bake until a golden colour. pepper and salt to taste. oil the butter. of fine wheatmeal. and cook the tomatoes and onion in enough water to make 1/2 pint of soup. a little piece of butter. a small finely chopped onion. No. BREAD STEAK. Dip the bread in milk. of semolina. or 6 oz. BREAD SOUP. 12. No.

add the butter oiled. ONION SOUP. 1 medium-sized potato. pepper and salt to taste. 2 oz. boil up. 1 oz. and bake the pudding from 30 to 45 minutes. MACARONI AND TOMATOES. a little milk. of butter. Boil the bread in 3/4 pint of water and milk in equal parts. 1-1/2 gills of water. a dusting of pepper and salt and a bit of butter on each. place the mushrooms in the middle. Soak the bread in milk. 1/2 doz. spread the rice on a flat dish. place them in a flat tin with a few spoonfuls of water. sultanas. 1/2 oz. 1 small finely chopped onion fried brown. cinnamon and sugar to taste. Soak the sago over the fire in a little water. rub all through a sieve. rub the vegetables through a sieve. Mix all the ingredients together. and serve. Cut up the vegetables and cook them in 1/2 pint of water. 13. 1 well-beaten egg. When tender. when almost tender drain . 1 oz. return the soup to the saucepan. of bread. add the butter and seasoning. and serve. a little grated cheese. adding the onion and seasoning. BREAD PUDDING. of macaroni. return soup to the saucepan. a little butter and seasoning. of butter. of mushrooms. sugar to taste. 1/4 lb. 1 oz. Cook the rice in the water and tomatoes until tender. pour over the gravy. 1 small Spanish onion. a little milk. wheatmeal." Peel and wash the mushrooms. a pinch of nutmeg. and serve. pour the mixture into a buttered pie-dish. of sago. No. sweet almonds chopped fine. pepper and salt and a pinch of mixed herbs. Bake them from 15 to 20 minutes. add seasoning. sultanas. 2 oz. Cook the rice in 1/2 pint of water. 1/2 oz. 1/2 teacupful tinned tomatoes. 1/2 saltspoonful of cinnamon. adding a little herbs. of rice. 1/4 oz. STEAMED PUDDING. 1/4 lb. When the bread is quite tender. of oiled butter. RICE AND MUSHROOMS. 1 egg. 3 oz. and serve with grated cheese and vegetables. as directed in recipe for "Rice. and squeeze the surplus out with a spoon.VINNYS A1 STORE 1 slice of Allinson bread.

2 sponge cakes. SPLIT PEA SOUP. 14. the cheese. pour the mixture into a soupor small basin. tie with a cloth. a teaspoonful of fine meal. seasoning to taste. pepper and salt to taste. and serve. GREEN PEA SOUP. 1 gill of custard. of split peas cooked overnight. Return to the saucepan. of grated cheese.VINNYS A1 STORE off any water that is not absorbed. 2 oz. Then add seasoning. Set them over the fire in the morning. and serve. a piece of celery. 2 ozs. arranging them in a little pie-dish. 1 egg well beaten. or vege-butter. spread them with jam. 1/2 teacupful green peas. and serve with sippets of toast. Boil the vermicelli in the water until tender and all the water absorbed. the egg. of vermicelli. boil up. mix it with the other ingredients. a few breadcrumbs. Cut the sponge cakes in half. 15. of butter. Serve with white sauce. VERMICELLI RISSOLES. When the peas are tender. Then rub all through a sieve. No. let it all soak for half an hour. Form into 2 or 3 little cakes. seasoning to taste. and a few breadcrumbs. 1/2 oz. a little butter. No. a slice of Spanish onion chopped up. Boil the green peas in 1/2 pint of water. and a little water if necessary. after picking them over and washing them. smooth the meal with a little milk. of potatoes cut into pieces. add the butter. if the mixture is too moist. Soak the peas in water overnight. Pour the custard over. and bake them a golden brown. add pepper and salt. 1 oz. of chopped almond. TRIFLE. 3 oz. adding seasoning and the mint. a few ratafias. sprinkling crumbled ratafias and the almonds between the pieces of cake. 1 spray of mint. place little bits of butter on each. . a little milk. 1/4 oz. take out the mint. and cook them with the vegetables till quite tender. a little jam. 1 gill of water. Let it cook for 2 to 3 minutes. and thicken the soup. and steam the pudding for an hour.

VINNYS A1 STORE HOT-POT. and sprinkle pepper and salt between the vegetables. LEEK SOUP. of butter.F. Cut the butter in little bits. flour. 1 gill of milk. No. 1-1/2 gills of milk. Bring the milk to the boil. potatoes. and boil the hot-pot for 1 to 1-1/2 hours. 1/2 teacupful tomatoes. . and bake it in the oven in a dish or tin with a few spoonfuls of water until well done. Turn out. a pinch of nutmeg. of half cornflour and fine wheatmeal. and seasoning. Fill the dish with boiling water. Peel. and serve. Arrange the potatoes. Pour into a wetted mould. 16. cocoa. CHOCOLATE BLANCMANGE. adding a little hot water if needed. 1/2 lb. No. sweeten and flavour. and serve with potatoes and greens. 1/4 lb. 1 egg. pepper and salt to taste. and smooth them with a little water. keep stirring. sugar and vanilla essence to taste. and allow to cook 5 minutes. and cut up the leek and potatoes. 3 oz. of butter. Spanish onion peeled and sliced. SAVOURY CUSTARD. mix cocoa. Stir the mixture into the boiling milk. Proceed as in savoury custard. and serve. fill the core with 1 or 2 stoned dates. Wash and core a good-sized apple. 1 teaspoonful N. of grated cheese. 1/2 pint water. and scatter them over the top. Then rub the vegetables through a sieve. pepper and salt to taste. pepper and salt to taste. Return to the saucepan. add the milk. 17. 1/4 oz. 1 oz. BAKED APPLES AND WHITE SAUCE. onions. and tomatoes in layers in a small pie-dish. Serve with sauce. and allow to get cold. 1 oz. butter. 1/2 oz. potatoes. boil up. 1 leek. and cook them till tender in the water. 1/2 pint of milk. wash. and wheatmeal.

1 teaspoonful of cornflour. Peel and cut up the apple. pour 1/2 teacupful of water over them. add sugar. Cook the rice in the water until quite dry and soft. 2 oz. and fry them a golden brown. 1 egg. 1 large tablespoonful of golden syrup. thicken the soup with the cornflour. Serve with vegetables and brown sauce. a small onion. 1 oz. return to the saucepan. and bake . Fry the potatoes in the butter. turnip. a pinch of nutmeg. wheatmeal. seasoning and sugar to taste. mix the egg—well beaten—seasoning. mix it with the potatoes. return the mixture to the saucepan. and cook with the onion in the water till quite tender. of potato. rice. Take out the rind. 2 oz. and egg. APPLE SOUP. or butter. turn out when cold. and serve. add the syrup and lemon juice. Boil the tapioca until quite tender. RICE CHEESECAKES. 18. 1 gill of milk. PLUM PIE. and cook them in the water until tender. Roll in wheatmeal. 1 small finely chopped onion. and 2 oz. seasoning and sugar. Rub the mixture through a sieve. and bake the savoury for half an hour. boil up. add butter and seasoning. and cheese with the rice. peel. in the water. some paste. cold boiled potatoes. 1/4 lb. a little butter. LEMON MOULD. 1 egg. 1 large cooking apple. pour the mixture into a wetted mould. pour the mixture in a little pie-dish. 1/2 pint of water. of grated cheese. Rub them through a sieve. and some vege-butter. seasoning. of vege-butter. 1 oz. 1/2 pint of water. and serve. 1 oz. meal. Wash the plums and put them in a small pie-dish. mix well. add the butter. No. add seasoning. and form the mixture into small cakes. cover the plums with a short crust. make a batter of the milk. a little butter and seasoning. ripe plums. and serve. juice and rind of 1/4 lemon. POTATO BATTER. 1 gill water. with the Lemon rind. and cut up the vegetables. Wash. of tapioca. 1/2 pint water.VINNYS A1 STORE TURNIP SOUP. sugar to taste. 6 oz. 1/2 lb. a little wheatmeal.

and cut up the vegetables. When all is tender. 1 hard-boiled egg. . adding water as it boils away. 1/4 oz. 1/2 small onion chopped fine. Boil the macaroni in water until tender. rub the vegetables through a sieve. a little butter. Rub through a sieve. pepper and salt. 6 oz. SAUSAGES. peel. 2 oz. boil up. apples. 1/4 lb. boil up the soup. 1 egg well beaten. BUTTER BEAN SOUP. 1/2 stick celery. Wash. and place the pieces on the mixture. Cook all the vegetables until tender. When nearly tender. celery. cover with a crust. APPLE AND ONION PIE. Serve with stewed fruit. Cut into little pieces and place in a little pie-dish. egg. and serve. pour the custard over the macaroni. 1/2 pint milk. 1/2 small onion cut up small. Oil the butter and mix it with the breadcrumbs. 2 oz. turn the mixture into a small pie-dish.VINNYS A1 STORE the pie a golden brown. 2 oz. seasoning to taste. 1/2 small onion. sugar and flavouring to taste. 20. 19. add the butter. and bake the pie 1/2 hour. 1 potato. 1/2 oz. and bake until set. some paste for a short crust. return to the saucepan. season and add the butter. carefully with it. season with pepper and salt. 1/2 oz. quarter the egg. add the butter. pepper and salt to taste. 1 teacupful of breadcrumbs. Peel and cut up the apples and onion. macaroni. butter. return to the saucepan. MACARONI PUDDING. 6 eggs. of butter beans soaked overnight in 1 pint of water. beat the milk. well beaten. Spanish onions. add sugar and flavouring. No. and serve. and cook them in 1/2 pint of water till tender. 2 oz. season with pepper and salt. No. butter. carrot. 1/2 saltspoonful of herbs. stew gently with a little water. butter. add the egg. CELERY SOUP.

well-beaten. 1/2 pint milk. peeled and cut in pieces. butter. and serve. cook till the onion is tender. place the vegetables in a small pie-dish. 21. pepper and salt. Return the mixture to the saucepan. a little butter. 1/2 pint water. Pour the mixture into a small pie-dish. cut up the tomato and mix it in. season and add the butter. 1 small onion chopped fine. Peel. and set all the ingredients over the fire. Boil the rice in the milk for 5 minutes. potatoes. sugar to taste. 1 tablespoonful of currants and sultanas mixed. roll them into a little breadcrumb. 1 good handful of sorrel washed and chopped fine. and seasoning. SORREL SOUP. cover with paste. No. rolled wheat. 1 oz. Make the mixture into sausages. 1/2 pint milk. and bake in the oven until golden brown. wash. add the milk.VINNYS A1 STORE onion. 1 teaspoonful N. VEGETABLE PIE. 1/2 oz. 1 slice of dry toast. sugar. Pour the mixture into a small pie-dish. 1 gill milk. 1/2 Spanish onion chopped up. some paste for crust.F. 1/2 oz. Break up the toast. and bake for 20 to 30 minutes. and bake 1/2 hour or until golden brown. then add the fruit. ground rice. 1 potato. Cook the rolled wheat in the milk for fifteen minutes. FRENCH SOUP. and cut up the potatoes and onion. and vanilla. cocoa. and let simmer another 15 minutes. and rub through a sieve. ROLLED WHEAT PUDDING. 1 tomato. herbs. a little milk. boil in the water till tender. of cheese shredded fine. 22. when tender. mix in the egg. and fry them brown in a little vege-butter. cocoa. 1 oz. 1 small onion. pepper and salt. CHOCOLATE PUDDING. 1/2 lb. Stew the potatoes and onion in a little water. 3/4 pint of water. let it cool a little. add 1/2 gill of milk. sugar to taste. pepper and salt to taste. . and 1 egg. a little vanilla. No.

VINNYS A1 STORE sorrel. egg. vermicelli. Serve with vegetables. pour the mixture into a small buttered basin. Mix all the ingredients. thicken the soup with the meal (which should be smoothed with the milk). mushrooms. SAVOURY BATTER. butter. a little paste for short crust. 2 oz. beat up the egg. 1 small apple. and chopped fine. 1/2 oz. Make a batter of the meal. citron peel chopped fine. pepper and salt. When they are cooked mix them well with the vermicelli. 1/2 oz. Add the butter and seasoning. . 1/2 oz. and continue stirring the custard until it is well thickened. and a few finely chopped almonds. peeled. GREEN PEA SOUP. Line a couple of patty pans with the paste. keep stirring until the spoon gets coated. EVE PUDDING. mix in the other ingredients. 1 oz. pour the mixture into a buttered pie-dish. MUSHROOM TARTLETS. cooked and cold. and stir the milk into it gradually. sugar and vanilla to taste. fine wheatmeal. and bake the tartlets until golden brown. Cook the green peas and spring onions in 1/2 pint of water until quite tender. oiled butter. 1 egg well beaten. a little butter. after having dried them and cut into pieces. butter. Then cool it. and 1 gill of milk. and seasoning. sultanas. place this in a saucepan of fast-boiling water. and 1 egg. and milk. Serve with sweet sauce. Stew the mushrooms in the butter. 1 teaspoonful finely chopped parsley. 1 egg. placing the jug in cold water. pepper and salt. which shows that the custard is thickening. Remove the saucepan from the fire immediately. 1/4 oz. Heat the milk. cover and steam for 1 hour. 23. sugar to taste. 1 gill of milk. and bake the batter 1/2 hour. 1 teacupful of breadcrumbs. pepper and salt. pour the mixture into a small jug. Any kind of stewed fruit. 1/2 small grated onion. a dessertspoonful of meal. cored. No. 1/2 teacupful green peas. STEWED FRUIT AND CUSTARD. 1/4 lb. the juice and rind of a small half-lemon. 1 or 2 finely chopped spring onions. When cold. Custard: 1 gill of milk. serve with stewed fruit. butter. and serve. Simmer gently for 10 minutes. 1/2 oz. and boil the soup for a minute or two before serving.

sugar and flavouring to taste. 1/2 pint hot milk. 1 tablespoonful of cold mashed potatoes. 25. 1/2 teacupful of breadcrumbs. RATAFIA CUSTARD. and seasoning. MUSHROOM SOUP. and bake in the oven until a nice brown. 1/2 small onion chopped fine.VINNYS A1 STORE No. Serve with vegetables. and cook the vegetables for 10 minutes. Beat up the egg. 1 well-beaten egg. and proceed for dumplings as follows: 1 egg. 1 dessertspoonful of fine wheatmeal. of butter. place a few bits of butter on the top. 1/2 teacupful cold lentil purée 1 small finely . Soak the beans in butter over night. and serve with sippets of toast. Stew the mushrooms and onions together in the butter until well cooked. of butter. 1/2 oz. mashed potatoes. fry the onion in the butter. let cook for a minute. and mix with the fried onion. 24. roll in breadcrumbs. Mix the ingredients. and bake the custard in a moderate oven until set. 1 tablespoonful of milk. 1/2 small onion chopped fine. herbs. seasoning to taste. ratafia broken up. 2 oz. pepper and salt. add 1/2 pint of water. Gradually drop the mixture into the boiling soup. and the meal smoothed in a little milk. Boil the beans in as much water as they absorb until quite tender. add the milk and smooth the meal with it. Let the soup thicken and boil up. a little milk. Make 3/4 pint of clear soup. place them on a buttered tin. Add seasoning. SAVOURY SAUSAGES. 1 egg well beaten. pour the mixture into a small buttered pie-dish. 2 oz. flavour with nutmeg. Then pass them through a nut-mill or mash them up. and serve. mushrooms cut up small. CLEAR SOUP WITH DROPPED DUMPLINGS. butter beans. 1 oz. BUTTER BEANS RISSOLES. 1 teaspoonful of fine wheatmeal. No. a pinch of herbs. form into little rissoles. 1/2 oz.

Mix the ingredients. peel. 1 teaspoonful of cornflour. 1/2 oz. and set them over the fire with the . 1 egg. parsnip. 1/2 small grated onion. 27. Boil up and serve. return the mixture into a saucepan. and as much milk as needed to make up the quantity of soup. dish up. scatter bits of butter on the top. chestnuts. butter.VINNYS A1 STORE chopped onion tried brown. 1/2 lb. mix it with the milk. and serve with vegetables and tomato sauce. a pinch of herbs. Cut up the vegetables. and breadcrumbs. then fill with any kind of stewed fruit. add the egg. pepper and salt. Partly bake. a little nutmeg. Serve with vegetables and sauce. and bake until golden brown. Beat the egg. well beaten. FRUIT TART. No. and bake until set. Boil the ground rice in the milk until stiff. 1/4 oz. Form into sausages. 1 egg. pour the custard into a small pie-dish. GROUND RICE CUTLETS. and finish baking. Line a couple of patty pans with paste for short crust. 1/4 pint milk. spread the mixture on the tin. ground rice. sprinkle well with fine breadcrumbs. 1/2 small onion. grated cheese. Butter a flat tin and sprinkle with breadcrumbs. CHESTNUT SOUP. potato. 1/4 oz. roll them in a little wheatmeal. cook them until tender. Boil. butter. and mash the chestnuts. a little milk. 1/2 lb. 1/4 lb. PARSNIP SOUP. 2 oz. No. Serve hot or cold. 1/2 pint hot milk. seasoning. Cut into pieces. and bake them a nice brown in the oven. then rub through a sieve. a little sugar and flavouring. and the other ingredients. adding seasoning. 26. BAKED CUSTARD. 1/2 pint milk. pepper and salt to taste. add butter and seasoning. sweeten and flavour to taste.

1/2 gill of milk. and serve. sugar to taste. and serve. Beat the egg well. Peel. remove the mace. Make a batter with the milk. 6 oz. pepper and salt. Bring the milk and water to the boil with the mace. SEMOLINA SOUP. 1 saltspoonful of cinnamon. butter. and meal. and the butter. halt a small grated onion. grated cheese. thicken with the semolina. 1 egg. and bake until a golden brown. mix together with the macaroni. Serve with rusks. and mix it with the macaroni cut in small pieces. When it has boiled up. turn the mixture into a small pie-dish. MACARONI CUTLETS. fill the basin with the apples. Serve with vegetables. egg. add cheese. season to taste. semolina. and some paste as for a short crust. 28. previously oiled. grated cheese. 1/2 oz. cheese. add sugar to taste. 1 tablespoonful of cream. seasoning to taste. GOOSEBERRY POOL. of cold boiled macaroni cut small. 2 oz. cold boiled macaroni. and as much breadcrumb as needed to keep the mixture together. . core. pepper and salt to taste. let get cold. fine wheatmeal. 1 oz.VINNYS A1 STORE onion. and out up the apples. APPLE PUDDING. gooseberries. when soft enough to pulp. seasoning. 1 egg. 1/2 oz. bind the soup with the cornflour. MACARONI SAVOURY. milk. sugar to taste. and seasoning. butter. butter. Cook the goose-berries in 1/2 gill of water. a pinch of herbs. No. a very small piece of mace. Add the herbs. onion. boil up. or vege-butter. 1/2 lb. 1/4 oz. and butter. Shape into cutlets. and steam the pudding for 1 to 11/2 hours. add sugar and cinnamon. apples. and mix the gooseberries with the cream. 2 oz. and fry a nice brown. dip in egg and breadcrumb. 1 gill milk. 1/2 oz. Line a pudding basin with paste. rub the fruit through a sieve. breadcrumbs. 1/2 oz. cover with paste. 1 gill water. and the butter. cook gently for 10 minutes. 1/2 pint of water.

1 saltspoonful of curry. meal. fry a golden brown. pumpkin. 1/2 teacupful tinned tomatoes. 2 tablespoonfuls of meal. add the rest and thicken the soup. butter. add the butter. No. and serve. seasoning to taste. rub it through a sieve. PUMPKIN TART. Add sugar and Lemon juice. and cover the paste. pepper and salt. 30. until the rice is quite tender. return to the saucepan. 1 oz. juice of 1/2 a lemon. a little Lemon juice. Line a plate with paste. SWEET CORN AND TOMATOES. drop the batter by spoonfuls into the boiling fat. and bake the tart until the crust is done. adding seasoning to taste. 1 gill of milk. . 1 small beet. 1 pint milk and water (equal parts). butter. make a batter with the milk. mix the beet with it. finely chopped onion. salt to taste. and serve the fritters with vegetables and brown sauce. let it cook until quite tender. 1/2 gill milk. which should have been previously brushed over with white of egg. curry. 1 egg. BEETROOT FRITTERS. Let some butter or oil boil in the frying-pan. Stew together. pepper and salt. and serve with baked potatoes. 1/2 oz. 3/4 lb. set it over the fire with 4 pint of water. sugar to taste. with a little water until tender. stew the pumpkin. Cut the beetroot into small dice. 1/2 stick celery. cut into dice. 29. Cook the rice with the onion. 1 dessertspoonful of meal. 1 teacupful of sweet corn. rice. some paste for short crust. 1 oz.VINNYS A1 STORE No. Cut the celery into pieces. CELERY SOUP. CURRY RICE SOUP. smooth the meal with part of the milk. boil it up for a few minutes before serving. Meanwhile. 1/4 oz. a little piece of butter. and seasoning in the milk and water. and egg. add pepper and salt to taste.

Put them on a plate in the oven. CHOCOLATE SANDWICHES. and a tablespoonful of fine breadcrumbs. Pound together the yolks of 8 hard-boiled eggs. 3 bananas. EGG AND TOMATO SANDWICHES. 2 bars of good chocolate. whip the cream. 1 egg. Rub them through a sieve. a teaspoonful of lemon juice. and the lemon juice. CREAM CHEESE SANDWICHES. Cut some slices of new bread into squares. make into sandwiches. 1/4 pint cream. CURRY SANDWICHES. long. then put any kind of jam between the slices. spread each piece with golden syrup and over this with clotted cream. add the egg. and bake in a moderate oven until the custard is set. . a piece of butter the size of an egg. and when the bread is toasted serve on a napkin. Cut some slices of rich cheese and place them between some slices of wholemeal bread and butter. Mix the chocolate with the cream and spread the mixture on thin slices of bread. well beaten. adding a piece of vanilla 1/2 in. pour the mixture into a small pie-dish. slit the latter and remove it when the cream is whipped firmly. a little salt. Peel and slice the bananas. SANDWICHES CHEESE SANDWICHES. a teaspoonful of curry powder. Pound to a smooth paste and moisten with a little tarragon vinegar. If desired sweeter add a little sugar to the cream.VINNYS A1 STORE BANANA PUDDING. and cook in the milk until they will mash up well. Grate the chocolate. 1 gill of milk. like sandwiches. Spread some thin brown bread thickly with cream cheese. sift with powdered sugar and serve. DEVONSHIRE SANDWICHES.

sprinkle with fine breadcrumbs seasoned with pepper and salt. after having removed the seeds.VINNYS A1 STORE 2 eggs. and let them simmer for 10 minutes. pour the gravy from it round the dish. bake 15 minutes. Arrange in a single layer in a baking tin. TOMATOES ON TOAST. A few drops of lemon juice are an improvement. melt the butter in a saucepan. 1/2 oz. mashing them well with a wooden spoon. Cut in slices 1 or 2 ripe red tomatoes. and serve on hot buttered toast. tomatoes. then turn it out and let it get cold. mix them with the tomatoes and stir the mixture well over the fire until it is well set. Skin and slice the tomatoes. butter. APPENDIX . Put a little bit of butter on each slice. 1/4 lb. pepper and salt. set the saucepan aside and allow the tomatoes to cool. make into sandwiches in the usual way. Beat up the eggs. add the tomatoes and pepper and salt to taste.

VINNYS A1 STORE Some ALLINSON Specialities INDEX The Perfect Bread Wholemeal Flour "NF" Biscuits Allinson Wholemeal Rusks The Allinson Natural Food for Babies and Invalids "Power" the Ideal Breakfast Food Brunak. . LIMITED. the Health Beverage The Allinson Vegebutter The Allinson Breakfast Oats The Allinson Crushed Wheat Allinson Blanc-Mange Powder Allinson Custard Powder Delicious Cocoa and Chocolate Prepared Barley The Allinson Vegetable Soup Finest Nut Oil PRICES ARE SUBJECT TO ALTERATION WITHOUT NOTICE THE NATURAL FOOD CO. Cambridge Road.. 210. E.

) Allinson loaf contains as much real nutriment as a pound of beef (costing nearly three times as much) is a point of economy that none can afford to overlook. Loaf. it consistently affords that 100% of Brain. Allinson Bread retains to the full the delicious flavour of fresh-gleaned wheat. . Free Sample 2 lb. the Fact that a 2 lb.VINNYS A1 STORE The PERFECT BREAD The Perfect Bread and the Perfect Food is the best description of Allinson Wholemeal Bread. Send 4d. (approx. sample loaf and N. Other essentials of perfection are amply proved by the following facts:— Palatability. In Addition. —Which wheat is so scientifically cleaned and ground by a patented stone mill process that Allinson Bread is perfectly digestible under all conditions. Containing the whole of the grain." name and address of nearest Allinson Baker. Economy. Biscuits. which combines the maximum of nutriment at a minimum cost. stamps (to pay carriage) for free 2 lb. together with free illustrated booklet on "Bread and Health. and particulars of monthly prize distribution of 23 cash prizes and 100 Bread Trenchers and Knives. Apart from the questions of economy and nourishment. Nourishment. In view of recent advice tendered by the Government on food economy. Bone and Muscle building qualities provided by unadulterated wheat. Allinson Wholemeal Bread is undoubtedly the ideal diet when eaten with fresh fruit or salads. Allinson Bread is unique as the health-maintaining diet because it retains those essentials of the wheat expressly designed by Nature as a Natural and all sufficient corrective.F.

bags.VINNYS A1 STORE For 1/2 a 3-1/2 lb. 7 lb. Allinson Wholemeal Flour is packed in 3-1/2 lb. trial bag of Allinson Wholemeal will be sent in addition to above. and 14 lb. and bread. LONDON.. LTD.. . containing useful recipes for making all kinds of fancy cakes.FLOUR... THE NATURAL CO.. 210 Cambridge Road. pastries. E. Wholemeal .

etc. and of the purity and nutritive quality of Allinson there is no question. realizing the immense value of genuine wholemeal as an economic and nourishing factor of our national diet. cakes. 14 lbs. giving to each extra nourishment and retaining all the delicious flavour of fresh-gleaned wheat. Bakers. There will be no entrance fee. Sold only in sealed bags 3-1/2 lbs. Allinson Wholemeal Flour alone must be used.." £5 " 20 of 5/. 1st Prize will be £5 in Cash. It contains the full 100% nourishment of unadulterated wheat in a form so perfectly digestible that it is the ideal flour for all possible Baking purposes. Many people who wisely use Wholemeal Flour for baking bread fail to realize that it can be used with equal success when making puddings. Puddings.. Each cake must be made in strict accordance with the directions given as to the quantities of the ingredients. have arranged a series of monthly competitions for "Allinson" Housewives in order to stimulate a wider and more general use of Wholemeal Flour in the making of Pastry." The importance of pure unadulterated flour for domestic cookery cannot be exaggerated. and home-made Bread. 2nd " " £2 " 3 of 20/. and pastry. of all Health Food Stores. . Cakes. in time to reach us by the time indicated on the particulars enclosed with each bag flour. MONTHLY COMPETITION. 7 lbs. LTD.will be £5 in War Loan Vouchers. and cash prizes to the value of £20 will be awarded in each competition for the best "dainties" sent in according to the decision of our cookery expert whose award must be accepted as final.will be £3 in Cash. Pack the cake carefully and forward it. The Proprietors of Allinson Gold Medal Wholemeal Flour.. This competition will run until further notice.VINNYS A1 STORE Allinson Gold Medal Wholemeal Flour has been rightly termed the "Flour of Health. 210 Cambridge Road. Sole Proprietors: THE NATURAL CO. 10 " 10/. Grocers. together with your name and address. £20 Monthly Prize Scheme. Each month ladies will be invited to compete in making one or other of the delicious recipes found in the Handy recipe book enclosed with each bag of Allinson Flour.

E. or a family tin containing 6 lbs. Grocers. Allinson Wholemeal Biscuits are at one and the same time the most delicious and nourishing biscuits sold at a popular price. Sold by all Allinson Bakers. They are guaranteed free from all chemicals and are made from the celebrated Allinson Gold Medal Wholemeal Flour. Allinson's Autograph is stamped on each biscuit. "NF" Biscuits..VINNYS A1 STORE LONDON. Health Food Stores. or 3 lbs. LUNCH BISCUITS (Plain) LUNCH BISCUITS (Sweet) GINGER BISCUITS COCOANUT BISCUITS OATEN BISCUITS (Plain) OATEN BISCUITS (Sweet) Be sure that Dr. carriage paid for 5/-to any address in the United Kingdom direct from — . and refuse all substitutes. these biscuits are most easily digestible and wholesome. etc. As with Allinson Bread. post paid for 2/6. There are four distinct kinds each sold at the same price.

210 Cambridge Road.. Allinson. .VINNYS A1 STORE THE NATURAL CO. LTD.. Of all Allinson Bakers. E. 8d. None genuine without the signature. They can be eaten by the most delicate and are excellent for Babies. Allinson Wholemeal RUSKS These delicious rusks contain no chemicals and are consequently far superior to the ordinary kind which contain so much harmful chemical rising material. R. LTD.R.C. 1/6 post paid direct from— THE NATURAL CO. Health Food Stores.. LONDON. T. Edin. LONDON. They are perfectly digestible and form a splendid change of diet for dyspeptics and other sufferers. etc..P. Ex-L. E. They contain all the nourishment of pure unadulterated wholemeal and are made both sweet and plain. Grocers. 210 Cambridge Road. or 2 lbs. per lb.

this causes the milk to curdle in flakes. ALLINSON. but it has its drawbacks. Ex-L. . No artificial food.C. is equal to a mother's milk. Some Doctors Advise lime water to be added to the milk.VINNYS A1 STORE The Allinson NATURAL FOOD for Babies & Invalids A Note by Dr. the chief one is that it curdles in heavy cheese-like masses. and cause discomfort. which lie heavy on the stomach. Edin. gives rise to constipation. are long in digesting. and may lead to stone in the bladder. nor the milk of any other animal. Usually the milk of the cow is given as a substitute for mother's milk.P. The aim of the scientific and practical physician is to prevent this heavy curdling while allowing cow's milk to be taken.R. but it hinders digestion. It takes the place of mother's milk fairly well.

Allinson. but they have their drawbacks. barley and rice water are constipating. 1/-. 210 Cambridge Road. oatmeal or rice Water.P. or not warmer than the temperature of the human blood. Only under exceptional circumstances should tinned milk be used. This. and when cool the food is ready. Mothers should send a post-card for free booklet. etc. the success that has followed its use justifies me in saying that it is second to none. etc. 2/6." by T. or in laxative principles. They all are a trouble to make.R. or else they contain injurious chemicals. or 1/-or 2/6 tin (containing 4 lbs. or when fresh milk cannot be had. mix well. Chemists. bring to the boil. is easily prepared. or they are deficient in bone-forming materials. Sugar should not be added to the food. When Inventing Natural Food I tried to overcome every obstacle and make it the best Food for infants in the market. of Food) carriage paid from— THE NATURAL CO. Nine-tenths of the foods made for babies are made on wrong lines. and thus is a valuable addition to the milk. and besides this. and when babies are reared as I advise they are usually the admiration of all. "Healthy Babies and how to Rear Them. These often answer the purpose. This is the Way to prepare the food for babies. to be added to the cow's milk. put on the fire. as on board ship. 3d. and it is my boast that I rarely lose a child in illness. They either contain too much sugar. LTD. wheat.VINNYS A1 STORE Some advise barley. Prices Natural Food in tins. Also quite as invaluable for nursing mothers and invalids.C.. LONDON. the tip of the little finger is a good tester. "POWER" . I am a practical physician. and 5/-of all Health Food Stores.. and to each half-pint of this mixture is added a fairly heaped-up teaspoonful of Natural Food. if the food does not feel hot to this test it will be of the right temperature.R. and oatmeal water is heating. Ex-L. Knowing these Drawbacks I invented Natural Food. will prevent it curdling in heavy masses. All food should be given cool.. 6d. nor should tinned or condensed milk be ordinarily used. One part of water is added to two parts of fresh milk. when added to cow's milk. and live to be a source of delight to their parents. it nourishes all the organs but clogs none. Grocers. or they are too starchy... it contains all that the growing baby needs. In place of a thermometer. E.

We have many foods that will fulfil one or two of these conditions." Power is pleasant to the taste—nutritious and most sustaining. gives exercise to the teeth. It combines proteid elements for building up the muscles. but it is rare to find all combined in one.VINNYS A1 STORE THE IDEAL BREAKFAST FOOD Mankind is eternally searching for the best form of food. It is made in the form of crisp pellets. mineral matters for bone and teeth. Bakers. for 2/-direct from— THE NATURAL CO. LTD. hydro-carbons and carbo-hydrates for heating the body and suppyling the requisite energy for work. keeps them in good order. LONDON. Sold in Packets only at 7d by all Health Food Stores. a certain amount of "filling" material to occupy the stomach and bowels. the retention of which means disease. It may form the correct diet for young children and the aged. as in "Power. 210 Cambridge Road. It is perfectly digestible and will prove a tower of strength and a standby under all conditions of life and work. The rational man wants something that will satisfy the cravings of hunger.. and not be too bulky. or 3 lbs. Power is a Natural Corrective of inestimable worth. and stimulates the salivary glands. nourish every organ and tissue of the body. Grocers. be tasty. and lastly. Further. and so carry away the bile and various other digestive juices. BRUNAK The HEALTH BEVERAGE . etc. E.. It contains everything necessary for supporting the human frame. cause daily laxation.

and no nervousness in a ton of it. and a little more water used in making the paste than if Lard or Butter were being used. or cocoa. packet. and all who cannot or should not take tea. coffee. being a pure vegetable product both healthful and economical. may take BRUNAK with perfect safety. 210 Cambridge Road. The Allinson VEGEBUTTER Not only Vegetarians but many others agree that the Allinson Vegebutter is the ideal fat for cooking purposes. Loss of Memory. For Pastry it should be softened slightly before rubbing into the flour. Trembling. LTD. There is not a headache in a barrel of it. For cooking and frying it is used in the same manner as Butter or Lard. It does not contain animal fat whatever. or direct from— THE NATURAL CO. Is as easily made as either of them. weak and strong. also by invalids. Wakefulness. E." Sold by all Stores and Chemists at 1/2 per lb. the brainy man and the athlete. May be drunk by young and old. and can be taken at any meal or at supper-time. It is never rancid and is far more digestible than Cow Butter or any other animal Fat. Flushing. as tasty as COFFEE. and as harmless as WATER. Low Spirits." "All who suffer from Nervousness and Palpitation and Headache. even in diabetes. . as comforting as COCOA.VINNYS A1 STORE "It is as refreshing as TEA.. LONDON.

perfectly digestible. . E. One pound weight will go as far as three pounds of butcher's meat. for 7/-post free from — THE NATURAL CO.VINNYS A1 STORE Of Health Stores 1/6 and 7/-per Tin. or 10 lbs.. and not cost one-sixth of the price. women. 210 Cambridge Road. and thoroughly relished by men. produce healthy skins. LTD. LONDON. always retain the same delicious flavour. tin for 1/6. and children alike. or a sample 2 lb. Being steam-cooked by a patented process. The Allinson Breakfast Oats The Allinson Breakfast oats are made solely from finest Oats grown in our own country—and no country can grow Oats equal to ours. good complexions. Equally suited to rich or poor. and form bone and muscle.

Bone. E. containing all the 100% nourishment of the celebrated Allinson Wholemeal. LTD. 210 Cambridge Road. It is perfectly digestible and especially suitable for growing children. and Muscle. .VINNYS A1 STORE MAKE SPLENDID PORRIDGE FOR THE WINTER MONTHS THE NATURAL CO. LONDON. The Allinson CRUSHED WHEAT THE ALLINSON CRUSHED WHEAT is also just splendid for porridge.. with all its delicious flavour. as without impairing their delicate digestive systems. It builds up Brain.

bags or direct from— THE NATURAL CO. Sold everywhere in 7 lb. Dainty Dishes Allinson BLANC-MANGE ---POWDER--ALLINSON BLANC-MANGE POWDER makes the most dainty puddings in six distinct flavours: ALMOND—RASPBERRY—LEMON—STRAWBERRY—VANILLA and PINEAPPLE.. LONDON. As with all other Allinson specialities. 210 Cambridge Road. these Blanc-Mange Powders are . LTD. E.VINNYS A1 STORE Nothing is nicer than Allinson Crushed Wheat in Savouries and Puddings.

LONDON. Nothing is nicer in summer-time than Allinson Custard and Fresh Fruit." Sold in 6d. and make excellent sweets for both children and "grown-ups. Tarts and Puddings. Of all Health Stores. in every respect as pure and equal in flavour to home-made custard prepared with new eggs. LTD. etc.. . LTD.. Boxes containing 6 packets each. Two Boxes for 1/-post free from— [Note: Stamped. or in Winter with Stewed Prunes or Tinned Fruit.. Boxes post free for 1/-direct from— THE NATURAL CO. or two 6d.VINNYS A1 STORE composed of the purest and most healthful ingredients. 210 Cambridge Road. LONDON. sufficient to make 1 pint of delicious Blanc-Mange. PRICE ADVANCED] THE NATURAL CO. One penny packet is sufficient to make a pint of thick creamy Custard. 210 Cambridge Road. E. Grocers. E. Boxes containing 6 Packets. They supply nourishment and delicacy of flavour at the same time. Allinson Custard Powder Is as delicious as it is economical to use. Sold by all Grocers and Stores in 6d.

VINNYS A1 STORE Delicious COCOA & CHOCOLATE NF Cocoa forms a most healthful and nutritious food-beverage combining with pure Cocoa a portion of Cocoa Butter and Allinson Natural Food with all its additional nourishment.. 210 Cambridge Road. Nothing is more delicious or so capable of building up the body when run down or recovering from an illness. LTD. E. LONDON. NF Chocolate is as delicious as the Cocoa and equally nourishing for travellers and athletes. The 2/6 Tins of NF Cocoa or 1 lb. of Chocolate 2/-sent post free from— THE NATURAL CO. . for it is perfectly digestible.

. Ask for Allinson Prepared Barley. Sold in convenient packets. and is much more nourishing than rice pudding for children. and during illness is the ideal drink. 1/-. the 1/-and 2/6 Tins are sent post free by THE NATURAL CO. Of all Chemists. Especially suitable is it for making Barley Water. The Allinson Vegetable SOUP Here is one of the most useful and economical additions to the Housewife's Larder. at little extra cost. and be sure the signature is on every tin. Grocers. one of the most healthful and refreshing drinks for both summer and winter. and 2/6 Tins. 210 Cambridge Road.. Properly prepared Barley Water contains far more nourishment than Beef Tea. at the small cost of 2d. and more palatable. and Stores. either plain or mixed with equal parts of milk. this delicious Soup can be instantly made and served either as a separate course or as a sauce with a wholesome vegetable dinner. adding. LONDON. in 6d.VINNYS A1 STORE PREPARED BARLEY an ideal DRINK Allinson Prepared Barley may be eaten as porridge or pudding. LTD. . Broth and Vegetable Stews. much actual nourishment and a delicious flavour. E. It greatly improves both the flavour and nourishing qualities of Soup. per pint.

LTD. "Salads are not used sufficiently by English people.. Allinson's signature on every bottle at 1/-per bottle by all Health Food Stores. 210 Cambridge Road. Finest NUT OIL NUT OIL is far preferable to any other kind for use in salads. and two dinners each week of them with wholemeal bread will prevent many a serious illness. E. etc. .. and 1/-Packets. 6d. for very few know the value of them.. post free.VINNYS A1 STORE Sold in 2d." Sold with Dr.— THE NATURAL CO. E. and the QUANTITY OF OIL SHOULD BE ABOUT THREE TIMES THE AMOUNT OF THE VINEGAR USED. or 1/-Packet direct. Salads should be eaten with wholemeal bread. All may use these foods with benefit. 210 Cambridge Road. by all Food Stores. and supply the system with vegetable salts and acids in the best form. LTD.. from— THE NATURAL CO. LONDON. pastry. and for frying and cooking of every description. They are natural food in a plain state. LONDON. Grocers.

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