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

Whipped r Egg r Lemon r Lemon Tarts r Macaroon r Macaroni r Orange r Raspberry r Russian r Strawberry r Swiss r Vanilla. Tea Currant Sauce. Red and White Curry Balls Curry Sandwiches Curry Sauce (1) Curry Sauce (2) Curry Sauce.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. and Stewed Pears r Whipped Crisp Oatmeal Cakes Croquettes. Celery Crusts for Mince Pies Cucumber Salad Cup Custard Currant (Black). 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 . Potato Croquettes.

Apple Dumplings. 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 .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. Spinach Dumplings. Baked r Pudding without Eggs r Raspberry r Strawberry r Savoury (1) r Savoury (2) Cutlets.

Tarragon r Eggs. Poached 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. Sweet Creamed r Eggs. Stuffed r Eggs. Scotch r Eggs. Tomato r Eggs. Scalloped r Eggs. Swiss 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. Savoury (2) Fritters. Sweet Corn Fruit and Custard Pudding Fruit. Savoury (1) Fritters. Apple 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. Rice Fritters.

VINNYS A1 STORE q q q q q Index to Advertisements— r Brunak r Dr. 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 . 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.

Potted. Apple Jellies. Curried.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. 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. Italian Macaroni Omelet Macaroni Pancakes . for Sandwiches Light Cakes London Pudding Lunch Cake Macaroni Cheese Macaroni Cream Macaroni Custard Macaroni. & Rice Lentils.

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. 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. Stewed Mustard Sauce Natural Food for Babies Natural Food for Invalids and Adults Newcastle Pudding . 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.

Herbs 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 . Sweet (3) Omelet. Gardener's Omelet. Tomato (2) 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. Savoury Omelet Soufflé (1) Omelet Soufflé (2) Omelet Soufflé (Sweet) Omelet. Sweet (2) Omelet. Macaroni Omelet. Onion Omelet. Sweet (1) Omelet. Lentil Omelet. Tomato (1) Omelet. French Bean Omelet (French) with Cheese Omelet. Trappist Omelets.

Ground Rice Pancakes. Apple Pancakes. Mincemeat 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. Oatmeal Pancakes with Currants Paradise Pudding Parsley Sauce Parsnip Soup Pea Soup Pears (Stewed) and Vanilla Cream Pease Brose Pickled Walnut Savoury Pie. Tomato Pie— r Bean r Cauliflower . Chestnut Piecrusts 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. Barley Porridge. Spanish . Bird's Nest r Potato Cakes r Potato Cheese r Potato Cheesecakes r Potato Croquettes r Potato Pudding r Potato Puff r Potato Rolls. Baked r Potato Rolls. Oatmeal Portuguese Rice Portuguese Soup Potato Cookery— r Potato à la Duchesse r Potato.

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 . Stuffed (2) r Potatoes. Mashed (Another way) r Potatoes (Milk) r Potatoes (Milk) with Capers r Potatoes. Mashed r Potatoes. Toasted Potato. Stuffed (3) r Potatoes. Curried r Potatoes. Scalloped r Potatoes. Browned r Potatoes. Stuffed (1) 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. Mashed r Potato Sausages r Potato Savoury r Potato Snow r Potato Surprise r Potato with Cheese r Potatoes and Carrots r Potatoes. Stuffed (4) r Potatoes.

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 .

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. II Puffs. Potato r . 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.

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. Curried Rice Fritters Rice. Curried Rice and Onions Rice and Onion Soup Rice and Wheat Bread Rice Cakes (1) Rice Cakes (2) Rice. Stuffed Sweet Rolls.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. Lentil Rock Seed Cakes Rolled Wheat Pudding Rolls. Unfermented Finger Rose Sauce Rusk Pudding .

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. 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 .

and Spanish Onions Sausages. 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. Potato Savouries— r Artichokes and Tomatoes r Bean Pie r Bread and Cheese r Butter Beans and Parsley Sauce r .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.

Custard (1) Savoury. Savoury (2) Haggis Hot-Pot Lentil (Curried) and Rice Lentil Rissoles Lentil Turnover Lentils.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. 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. Potted. Pickled Walnut . Savoury (1) Fritters.

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. 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. or Curly Kale Scotch Eggs Seed Cake (1) Seed Cake (2) Seed Cake (3) Seed Cake (4) Seed Cake (5) Seed Cake (6) r .

Potatoes Soufflé. Apple Soufflé. Ratafia 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. Cheese Soufflé. Omelet (2) Soufflé. Chocolate Soufflé. Omelet (1) Soufflé. Sweet Omelet Soufflé. Rice Soufflé. Simple Soufflé. Greengage Soufflé. with Dumplings . Gooseberry Soufflé. Mushroom Soufflé. Bread 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. 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. Savoury Soufflé. Omelet Soufflé.

and Brown Sauce Spanish Onions. 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. Stuffed. Stewed Spanish Pudding Spanish Rice Spanish Salad r .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. 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.

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) .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. Queen's Sponge Cake (1) Sponge Cake (2) Sponge Cakes.

Black Currant Tea. Mushroom Tartlets.VINNYS A1 STORE q q q q q q q Sweet Omelet (2) Sweet Omelet (3) Swiss Cream Swiss Eggs Syrup. Orange Tarts— r Apple (Open) r Blancmange Tartlets r Cheesecakes. 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 . Savoury Tapioca & Tomato Soup Tapioca Ice Tapioca Pudding Tarragon Egg Tartare Sauce Tea. Almond r Chocolate r Lemon r Lemon Cream r Onion r Treacle Tartlets.

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 Sauce r Green r Leeks r Mushrooms. aux Tomatoes on Toast Treacle Tart Trifle. Onion Turnovers. Lemon Turnips. Mashed Turnover. Braised r Onion Tortilla . Stewed r Onions. Boiled r Cabbage r Carrots with Parsley Sauce r Cauliflower with White Sauce r Celery (Italian) r Celery. Spaghetti. Lentil Turnovers. Steamed. with White Cheese Sauce r Celery. Chocolate Trifle.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. Stewed.

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. Barley Water Eggs Water. Mashed Vanilla Chestnuts Vanilla Cream and Stewed Pears Victoria Sandwiches r q q q q Walnuts (Pickled). Savoury Water. 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 . or Curly Kale r Spinach r Turnips. Oatmeal Wheatmeal Sauce Whipped Cream White Sauce & Spanish Onions White Sauce.

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

0 64.7 17.0 1.7 7.0 2.0 Pork 4. fresh Scotch Buckwheat.5 10.0 40.6 2.0 0.5 2.5 76.0 0. Walnuts[F] 12.6 Water.7 6.VINNYS A1 STORE 100 Parts Contain Albuminoids.2 50.2 16.8 1.2 18. Sugar.0 63.8 0.0 0.0 13.5 3.9 13.3 1. Water.5 1.2 1.4 1.0 1.0 3.5 9.3 5.0 0. husk free Pearl Barley Barley Meal Rye flour Maize Rice.1 2.3 1.0 0.1 3.0 14.5 14. White English Fine Flour.3 49.1 ----2.7 10.0 51.1 0. Heat-producers FleshStarch.5 14.3 100 Parts Contain GRAINS. Fat.0 0.0 71.0 13.0 71.1 32. Mineral Indigestible Matter.0 52.5 7.0 69. etc.5 Fowl 14.3 44.5 8.9 5.1 5.5 3. Peas Lentils Haricots 22. Mutton Chop 7.5 2. Mineral Ossein.0 1.1 10. cleaned 11.5 15.2 6.0 8.5 68.6 15.8 5. Wheat.7 1.5 74.4 14.6 1.0 65.1 15.7 2.9 6.6 PULSE. from white soft Wheat Coarse Bran Household Flour.Bone -Beef 8.0 9.1 0. Gristle.0 NUTS.0 30.1 2.5 14.5 .0 22.2 11.0 5.0 11. Fibre.3 3.6 5.4 24.0 16.5 6.5 7. &c. 1.7 2. J.7 81.5 10.0 -12.5 0.0 0.0 7.3 14.5 0.0 Mackerel Herring Bacon 44. Fat.8 4.0 13.1 2.0 14.0 69.6 76.3 2.0 23. &c.B.2 4.5 76.6 Mutt'n C. Oatm'l.9 31.1 42.0 63. Matter.7 0.6 2.2 -3.7 2.8 44. Extractives. formers.6 14.0 38.0 50.

STALKS.2 -0.6 ROOTS AND TUBERS. 1.8 3.5 0.6 0.9 17.8 7.1 0.8 0.0 87.7 13.1 28.1 8.0 73.3 8.5 1.3 0.8 2.8 89.6 0.1 6.1 0.0 1.7 2.2 -0.2 0.4 1.4 2.8 89.4 0.7[B] 0.8 4.9 5.6 0.VINNYS A1 STORE Filberts[F] Cocoa Nut.8 94.4 11.6 0.4 0. AND WHOLE PLANTS.5 11.9 0.3 5.0 80.7 1.7 0.8[D] 1.2 0.9 66.5 1.3 0.5 83.2 . K.3 1.3 11.5 0.9 48.6 6.8 96.1 FRUITS.5 20.9 -0. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.5 -1.7 2.2 7.8 19.8 1.0 84.2 80.5 0.9[B] 0.2 0.2 0.0 0.5 0. K.8 80.7 55.3 14.8 0.0 2.7 0.0 2.2 12.4 4.1 89.1 18.3 93. Cherries[E] K.5 --0. Apples Pears Gooseberries Grapes Strawberr's K.0 2.5 2.0 93.0 LEAVES.0 0. solid kernel 8.7 0.0 2.8 0.4 0.6 0.0 3.3 90.5 1.0 0.3 5.1[B] 0. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.2 1.9 16.9 2.6 4.1 0.5 0.0 8.7 0.1 0.0 0.7 9.3 0.0 91.0 95.0 81.8 0.6 0.2 85.0 96.7 2.6 0.8 3.0 2.8 1.0 5.4 0.8 95. Potatoes.5 1.0[B] 2.0 1.7 92. Peaches[E] Bananas Figs.1 0. STEMS.1[B] 1.0 0.5 --1.2 3.2 5.9 0.7 84.8 1.2 1.6 2.5 0.7 1.4 14.6 1.5 4. C.0 46.2 0. Turnips.3 81.4 2.8 0.4 0.4 5.5 0.0 93.5 0.4 3.7 65.7 1.0 86.0 2.7 1.1 6.8 6.9[B] 0.5 35.1 5.2 -1. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1. Currants.9 1. Plums[E] K.3 4.5 20.0 82.0 11.0[B] 0.0 1.5 2.0 1.4 0.4 3.0 9.5 2.8 2.5[C] 0.6 8.2 75.4 0.

0 2. &c.5 Condensed Milk. 38.0 89.5 5.5 5.2 Hens' Eggs[A][G] 14. [D] Tartaric acid.0 2. use those only which are conducive to health.W. Johnstone.8 1.2 87. therefore. K. Cameron.3 54.8 22.0 0.. König. Milk sugar.1 Cheese.VINNYS A1 STORE MILK AND DAIRY PRODUCE. [H] Mean of 13 analyses..0 10.[H] 10.5 55. cane sugar. [F] Fresh kernels.25 4.B. Cows' Milk 4. [G] Extractives. 13. to which the inquirer is referred. to the nation. . James Bell. Avoid disease-communicating foods.6 71.9 86.2 2.4 22.3 -----------86. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall).8 0. J.. 7 brands.2 0.0 Cheese.0%.B.0 4. WB 3. Blyth.0 5.3 Asses' Mk. and you will be rewarded by an increase of health and consequently of happiness. 41. The health of the nation to a great extent is in the hands of our cooks and housewives. C.3% oxalic acid..0 91.0 35.8 ---3. W. [C] Citric acid. dble. 2.9 0. 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. WB 37.9 Goats' Mk.0 Cream 6.7 Hum'n Mk.0 Skim Milk 4.2 9. American. J. mean of 70 analyses.4 0.0 4. Otto Hehner.1%.. [B] Malic acid.3 0. A. WB 3. WB 1.4 11. The letters refer to the authorities for the analyses:—J.16 1. [E] Without stones.56 0. Glo'ster. If they learn to prepare wholesome and pure food.75 0..0 Butter 2. I now leave this book in the hands of the public.0 23.7 36.5 4.7 35. those who are dependent on them will benefit by it.7 [A] Contains 0.0 5.5 88.4 1.. H.7%. Healthful cookery must result in health to the household and.

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

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

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

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

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

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

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

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

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

VINNYS A1 STORE

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

VINNYS A1 STORE

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

VINNYS A1 STORE

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.

VINNYS A1 STORE

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

and the vegetables then served. as most of the soluble vegetable salts. and fry till lightly browned. In the case of vegetables like asparagus. 5 eggs. this is drained off when they are tender. Potatoes also require a good deal of care.. stir in the sugar. they should be placed over the fire after the water has been strained. of greens) and a little salt. the Continental way of preparing it is as follows: The spinach is cooked without water. and serve immediately. and chopped very finely. potatoes are plainly boiled. and fry the omelet till lightly browned. double it. and pour the mixture into the hot butter.VINNYS A1 STORE Just before frying the omelet. Scotch kail. Spinach is a vegetable which English cooks rarely prepare nicely. &c. The inside of the omelet should remain creamy. 1/2 pint of new milk. and turn it on to a hot dish. Most of these vegetables are very nice with a white sauce. Savoys. to 2 lb. is to peel them . cinnamon and sugar to taste. or a few very finely chopped eschalots and some of the juice previously strained. This makes them mealy and more palatable. cook it a few minutes longer. Smooth the wheatmeal with the milk. Spread some jam on the omelet. Make the butter boiling hot in a frying-pan. the size of the dish on which it is to be served. A very palatable way of serving potatoes. artichokes.. and serve it with slices of hard-boiled egg on the top. any water which is not absorbed should be thickened with a little Allinson fine wheatmeal and eaten with the vegetables. and I will now make a few remarks on the cooking of plain vegetables. turnip-tops. a little nutmeg. Serve immediately with sugar sifted over it. when quite tender it is strained. of butter. When the spinach is cooking a little Allinson fine wheatmeal. of butter. 1 tablespoonful of castor sugar. carrots are particularly pleasant with parsley sauce. as they are prepared very much alike everywhere in England. add the lemon juice and the whites of the eggs whipped to a stiff froth. 2 oz. 4 eggs. Green vegetables are generally boiled in a great deal of salt water. There are a number of recipes in this book giving savoury ways of preparing them. Potatoes which have been baked in their skins should be pricked when tender. and 1 teaspoonful of Allinson fine wheatmeal. Fry a pale golden colour. which cannot always be stewed in a little water. which are so important to our system. 2 tablespoonfuls of water. SWEET OMELET (3). SWEET OMELET (2). can be prepared this way. A great number of them. and serve at once. A much better way for all vegetables is to cook them in a very small quantity of water. Sift sugar over it. and mix with the other ingredients. Make the rest of the butter boiling hot in an oval omelet pan. cauliflower. with a little salt. such as Cabbages. The English way of boiling them is not at all a good one. and adding a small piece of butter (1 oz. are lost through it. Brussel sprouts. is added to bind the spinach with the juice. the potatoes should be lightly shaken to allow the moisture to steam out. 1 oz. When peeled. When the greens are tender. sea kale. otherwise they very soon become sodden. or the skins be cracked in some way. smoothed in 1 or 2 tablespoonfuls of milk. carrots or celery. VEGETABLES GREEN VEGETABLES (General Remarks). parsnips. &c. turned on to a board. then it is returned to the saucepan with a piece of butter. some raspberry and currant jam. I have not given recipes for the cooking of plain greens. Melt the butter in an omelet pan. this should be saved as stock for soups or sauces. beat the eggs well.

or water if milk is not handy. This is not a very hygienic way of preparing potatoes. Set it over the fire with 1/2 pint of water. 2 oz. and then shred it up fine. swedes. The salt is added because it kills any insects which may be present. cover with boiling water. an onion cooked with it greatly improves the flavour. add a little salt. Scotch kail. of artichokes. 3/4 pint of milk. and serve. beat up the egg with the lemon juice and add both to the sauce. 3/4 pint of milk. Scrub and wash as many carrots as are required. sprouts. of artichokes. and boil gently and steadily for 20 to 30 minutes. Take them out of the water as soon as they are tender. 1 tablespoonful of Allinson fine wheatmeal. &c. CABBAGE. for instance. boil it up. Serve with them rich melted butter in a tureen. of butter. and serve. Cook them in a little water or steam them until quite tender. and dish on to rounds of toast with the points to the middle. pepper and salt to taste." add the cheese to the sauce. juice of 1/2 a lemon. Any way of preparing greens is better than boiling them in a large saucepanful of water and throwing this away. Now put them into a saucepan. Let it cook very gently for 2 hours. 2 lbs. should be treated exactly as spinach. of Allinson fine wheatmeal. when the sauce has thickened. Proceed as in the recipe for "Celery à la Parmesan. A good many vegetables may be steamed with advantage. or vege-butter. I may just mention that Scotch kail. 1 oz. CARROTS WITH PARSLEY SAUCE. parsnips. remove it from the fire. ARTICHOKES À LA SAUCE BLANCHE. ASPARAGUS (BOILED). 2 lbs. after being boiled in a little water. then slice them and place them in a saucepan. Remove the outer coarse leaves. of grated Parmesan or any other cooking cheese. and boil them in water until tender. turnips. in order that they should brown evenly. Tie them up into bundles. From a health point of view they are best baked in their skins. the liquid can be thickened with a little fine wheatmeal. and serve the same with sauce as above. Peel the artichokes. Make a white sauce as directed in the . and put them into cold water as they are done.VINNYS A1 STORE and bake them in a tin with a little oil or butter. cabbage. cut the cabbage in four pieces lengthways. a dash of pepper. and a very little salt. and well wash the pieces in salt water. cut them into slices 1/2 an inch thick and place them on a dish. and is most delicious in that way. or steamed with or without the skins. Wash the cabbage as often as is necessary in pure water after this to clean it and remove the salt. Make a sauce of the milk and meal with seasoning. pour it over the artichokes. 1 egg. Scrape the white parts of the stalks quite clean. ARTICHOKES À LA PARMESAN. 1 egg. smooth this with a little milk. 1 oz. they should be turned occasionally. when it is quite tender. and cut them all the same length. juice of 1/2 a lemon.

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

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

22 71.. as enough water will boil out of the spinach to cook it.VINNYS A1 STORE a minute.55 12. Eggs are most easily digested raw or very lightly boiled. Eggs contain both muscle and bone-forming material. Have ready 1 or 2 hard-boiled eggs cut in slices. 74. when melted.. and pour a white sauce over them. EGG COOKERY. Duck's egg.00 100. stir into it a spoonful of Allinson fine wheatmeal. until enough water has boiled out of the spinach to prevent it from catching.49 Mineral matter 1.. of butter. and add as much of the strained-off water as is necessary to moisten it. but the white of the egg is pure albumen (or nitrogen) and water.12 1.00 ====== ====== Eggs take a long time to digest if hard boiled. in fact everything required for building up the organism of the young bird. 12. Mash them up in a saucepan over the fire.. Let the spinach cook 20 minutes..16 ----------100. Water . 12.. Use 1 oz.. mix it well with the butter and meal. of spinach. Eggs are a good food when taken in moderation.. of butter. Wash the spinach thoroughly. Return the spinach to the saucepan. They can be prepared in a great variety of ways. The chemical composition of hen's and duck's eggs are as follows:— Hen's egg. and the juice of 1/2 a lemon to 4 lbs. and decorate the spinach with them. they should not be indulged in too freely. They enter into a great many savoury and sweet dishes.11 15... stirring it a few times to prevent it burning. Put a piece of butter in the saucepan in which the spinach was cooked. and few cakes are made without them... Let the spinach heat well through before serving. and keep stirring the meal and butter for 1 minute over the fire. and set it over the fire in a saucepan without any water. As they are a highly nutritious article of food. and steam them until tender. Eggs are a boon to cooks..... especially when dishes are wanted quickly. pressing the water out with a wooden spoon or plate. add pepper and salt to taste. TURNIPS (MASHED). Heat it gently at first. Pile the mashed turnips on a flat dish. and serve.11 Nitrogen . mixing with them 1 oz. an even tablespoonful of the meal. The best way of lightly boiling an egg is to put it in boiling water. then strain it through a colander.. All the fat of the egg is contained in the yolk....24 Fat . set . and best cooked thus for invalids. and a little lemon juice. SPINACH. Peel and wash the turnips.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

5 1.1 1.8 2.6 .0 .4 .7 .3 2.8 .5 1.0 .6 .8 2.8 .1 4.4 2.3 1.4 1.9 .6 .6 4.8 .3 .VINNYS A1 STORE FRUIT--FRESH.3 1.6 1.0 .5 2.6 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.1 2. 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 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .0 1.4 1.5 1.7 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 180 140 390 FRUIT--DRIED.0 1.4 1.3 .

1 21.6 4.2 5.2 1.2 3.7 6.7 6.1 1.4 1.5 1.7 1.1 .3 1.2 1.0 1.0 10.8 1.6 2.1 .8 1.9 17.1 3.1 1.6 2.5 6.0 .6 1.8 2.2 1.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .0 27.1 1.7 1.1 4.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. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.0 21.3 365 220 215 145 215 215 210 140 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 1.9 1.4 2.6 2.

3 16.2 13.6 34.1 25.6 13.6 15. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.0 22.3 9.1 16.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.9 18. . Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.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.7 8.4 7.8 10.2 10.6 7.7 8.9 21.4 12.2 10.8 13.3 18.8 29.0 ----9.5 6.0 6.5 14. ETC. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.5 8.0 27.7 24.1 10.1 9.4 25.4 13.

the gladiators were called Hordearii. We find frequent mention of it in the Bible.7 1800 1835 BREAD. According to Pliny.9 5. average Water 10.5 9. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls. Buns. Currant " Hot Cross Corn.2 9.9 21. Plain " Vienna " Water Rye 6.0 11.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.9 7.9 10.1 9.7 7. Fruit " Gingerbread " Sponge 5.0 9.VINNYS A1 STORE Cake. or . an ancient Roman writer. and in old Latin and Greek books.8 6.3 9.9 9. Chocolate Cocoa Candy Honey Molasses (cane) 12.3 1760 1670 1795 BISCUITS.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS.7 8. All kinds. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.6 ----2. Barley has been used as a food from time out of mind.7 9.

Put 1 teaspoonful of Allinson's barley into a breakfast cup. let cool.5 per cent. of sugar. BARLEY FOR INVALIDS AND ADULTS." because they were fed on this grain whilst training. so that one cannot make a light bread from barley." meaning an intoxicating drink. and is most useful for making gruel and barley water. and cocoa. coffee. Use 3 teaspoonfuls of Allinson's barley to 1/2 pint of milk and water. Here is the chemical composition of barley meal:— Flesh formers Heat and force formers (carbon)[A] Mineral matters Water 7.0 14. take from the fire. it is also good for adding to broth or soup. The first intoxicant drink made in this country was ale. This casin is not elastic like the gluten of wheat. of sugar. .0 2. and is much more nourishing than rice pudding. Allinson's prepared barley may be eaten as porridge or pudding (see directions). and it was made from barley.5 76.0 ===== [A] There is 2. and its flesh-forming matter is in the form of casin the same as is found in cheese. then eat. mix this perfectly smooth with cold milk and cold water in equal parts. more than beef tea. and 7 per cent. of fat in barley. except that they often fought to the death. Mix 1 large tablespoonful of Allinson's barley with a little cold water. Barley has been used from very ancient days for making an intoxicating drink. add to this 1 pint of boiling milk and water. From this analysis we can judge that barley contains all the constituents of a good food. and was the chief food of our peasantry until the beginning of the nineteenth century." BARLEY JELLY. These Hordearii were like our pugilists. mixed in equal parts. from which we get our English word "booze. During illness I advise and use barley water and milk. stirring all the time to prevent it getting lumpy. and fat to keep us warm and give force. and there is a fair percentage of mineral matter for our bones and teeth. In it we find casin and albumen for our muscles. BARLEY FOR BABIES. and find this mixture invaluable. Barley contains about 7 per cent. BARLEY GRUEL. the liquor made from barley was called Bouzah. until the cup is full. and prepare as "Barley for Babies. Barley is a good food.VINNYS A1 STORE "barley eaters. starch. Pour into a saucepan and bring to the boil. In Nubia. boil together a few minutes. Hops were not used for beer or ale in those days. and it can be drunk as a change from tea. and to vegetable stews. sugar. A little nutmeg gives a pleasant flavour.5 ----100. Barley water contains a great deal of nourishment.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

E. Cambridge Road. 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. 210. .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.

it consistently affords that 100% of Brain. Allinson Wholemeal Bread is undoubtedly the ideal diet when eaten with fresh fruit or salads. sample loaf and N.) 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. 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. Biscuits. the Fact that a 2 lb. Bone and Muscle building qualities provided by unadulterated wheat. Loaf. In view of recent advice tendered by the Government on food economy. which combines the maximum of nutriment at a minimum cost. and particulars of monthly prize distribution of 23 cash prizes and 100 Bread Trenchers and Knives.F. (approx. Free Sample 2 lb. Nourishment. —Which wheat is so scientifically cleaned and ground by a patented stone mill process that Allinson Bread is perfectly digestible under all conditions. stamps (to pay carriage) for free 2 lb. Apart from the questions of economy and nourishment. together with free illustrated booklet on "Bread and Health. Allinson Bread retains to the full the delicious flavour of fresh-gleaned wheat. Send 4d. Economy. Other essentials of perfection are amply proved by the following facts:— Palatability. In Addition." name and address of nearest Allinson Baker.VINNYS A1 STORE The PERFECT BREAD The Perfect Bread and the Perfect Food is the best description of Allinson Wholemeal Bread. . Containing the whole of the grain.

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

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." £5 " 20 of 5/. Allinson Wholemeal Flour alone must be used. This competition will run until further notice. Sole Proprietors: THE NATURAL CO. 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. 2nd " " £2 " 3 of 20/. Grocers. Cakes. Bakers. 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. in time to reach us by the time indicated on the particulars enclosed with each bag flour. £20 Monthly Prize Scheme. 10 " 10/. together with your name and address. 14 lbs. 210 Cambridge Road. realizing the immense value of genuine wholemeal as an economic and nourishing factor of our national diet. etc." The importance of pure unadulterated flour for domestic cookery cannot be exaggerated. and of the purity and nutritive quality of Allinson there is no question.. 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.. cakes. 7 lbs.will be £3 in Cash. of all Health Food Stores. MONTHLY COMPETITION. . The Proprietors of Allinson Gold Medal Wholemeal Flour. Each cake must be made in strict accordance with the directions given as to the quantities of the ingredients.VINNYS A1 STORE Allinson Gold Medal Wholemeal Flour has been rightly termed the "Flour of Health. Puddings. Sold only in sealed bags 3-1/2 lbs. 1st Prize will be £5 in Cash. Many people who wisely use Wholemeal Flour for baking bread fail to realize that it can be used with equal success when making puddings. There will be no entrance fee.. Pack the cake carefully and forward it. LTD. and home-made Bread. and pastry. giving to each extra nourishment and retaining all the delicious flavour of fresh-gleaned wheat.will be £5 in War Loan Vouchers.

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

Grocers. They are perfectly digestible and form a splendid change of diet for dyspeptics and other sufferers. 8d... 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. E. LONDON. They can be eaten by the most delicate and are excellent for Babies. LTD.VINNYS A1 STORE THE NATURAL CO. Health Food Stores. . R. or 2 lbs. E. per lb.. Of all Allinson Bakers. They contain all the nourishment of pure unadulterated wholemeal and are made both sweet and plain.C. Ex-L.P. T. 1/6 post paid direct from— THE NATURAL CO. etc.. 210 Cambridge Road. Allinson. Edin. LONDON. LTD. None genuine without the signature. 210 Cambridge Road.

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

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

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

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

. 210 Cambridge Road. and children alike. and form bone and muscle.VINNYS A1 STORE Of Health Stores 1/6 and 7/-per Tin. tin for 1/6. LTD. and thoroughly relished by men. 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. or a sample 2 lb. produce healthy skins. women. perfectly digestible. always retain the same delicious flavour.. Being steam-cooked by a patented process. Equally suited to rich or poor. or 10 lbs. One pound weight will go as far as three pounds of butcher's meat. for 7/-post free from — THE NATURAL CO. and not cost one-sixth of the price. good complexions. E. LONDON.

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

Sold everywhere in 7 lb. 210 Cambridge Road. these Blanc-Mange Powders are . 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. LTD. E. bags or direct from— THE NATURAL CO. As with all other Allinson specialities.VINNYS A1 STORE Nothing is nicer than Allinson Crushed Wheat in Savouries and Puddings.. LONDON.

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

of Chocolate 2/-sent post free from— THE NATURAL CO. Nothing is more delicious or so capable of building up the body when run down or recovering from an illness. LTD. 210 Cambridge Road. NF Chocolate is as delicious as the Cocoa and equally nourishing for travellers and athletes.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. . The 2/6 Tins of NF Cocoa or 1 lb. for it is perfectly digestible.. E. LONDON.

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

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

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