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

VINNYS A1 STORE
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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

VINNYS A1 STORE
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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

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

Spinach Dumplings.VINNYS A1 STORE q q q q q q q q q q q Baked r Baked Apple r Caramel r Caramel Cup r Cup r Frumenty r Gooseberry r Gooseberry Fool r In Pastry r Macaroni r Macaroon r Orange r Pastry r Pudding r Pudding. Baked r Pudding without Eggs r Raspberry r Strawberry r Savoury (1) r Savoury (2) Cutlets. Apple 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 . Mushroom r Devonshire Sandwiches Doughnuts Dried Apples Dumplings.

Tarragon r Eggs. Poached r Eggs. Sweet Creamed r Eggs.VINNYS A1 STORE q q q q q q q q q q q q q q 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. 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 . Scotch r Eggs. Swiss r Eggs. Stuffed r Eggs. Tomato r Eggs. Scalloped r Eggs.

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 . Savoury (2) Fritters. Rice Fritters. Apple Fritters. Savoury (1) Fritters. Sweet Corn Fruit and Custard Pudding Fruit. 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 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.

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

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

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

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

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

Barley Porridge. Oatmeal Portuguese Rice Portuguese Soup Potato Cookery— r Potato à la Duchesse r Potato.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. Baked r Potato Rolls. 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.

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

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

II Puffs.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. 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. Potato r .

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

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 .

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

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. Savoury (1) Fritters. Pickled Walnut . Custard (2) Savoury Pie Savoury. Potted. 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.

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

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

Stuffed. 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. and Brown Sauce Spanish Onions. 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. 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.

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

Stewed r Onions. Lentil Turnovers. Onion Turnovers. with White Cheese Sauce r Celery. aux Tomatoes on Toast Treacle Tart Trifle. 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. Chocolate Trifle. Lemon Turnips.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q Tomato Soup (2) Tomato Tortilla Tomatoes á la Parmesan Tomatoes and Curried Rice Tomatoes au Gratin Tomatoes. with White Sauce r Green r Leeks r Mushrooms. Mashed Turnover. Stewed. Boiled r Cabbage r Carrots with Parsley Sauce r Cauliflower with White Sauce r Celery (Italian) r Celery. Braised r Onion Tortilla . Steamed. Spaghetti.

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

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

8 5.1 32.0 0.8 1.4 24.0 13.1 15.0 0. Fat.2 -3.1 2.7 10.8 44. Matter.9 31.0 40.0 11.5 9.7 1.2 16.0 71. &c.3 5. Fibre.9 5. &c.1 2.3 49.5 10.6 14. Wheat.0 23. Fat. cleaned 11.7 17.5 68.5 2.9 6.0 0.0 38. Sugar.4 1. formers. fresh Scotch Buckwheat.5 6.5 74. White English Fine Flour.9 13.7 2.3 2.5 7.0 NUTS.6 1.6 76.0 8.3 14.3 1.6 15.0 0.6 2.5 0.3 100 Parts Contain GRAINS.0 16.5 14.1 2.6 Water.5 0.7 2. Walnuts[F] 12.5 7.0 0.0 7.5 . Peas Lentils Haricots 22.1 5.6 PULSE. Mineral Ossein.0 69.0 14.5 14.0 50.0 65.0 1.7 7.5 3.7 6.5 76.0 1.5 10.8 4.0 -12.5 14.7 2.0 22.0 13.1 10.0 0.2 50.0 71.0 14.0 3.0 9.5 15.3 44.4 14.3 3.7 81. Oatm'l.0 0.8 0.0 51.5 2.6 2.0 Mackerel Herring Bacon 44.5 76.3 1. Gristle.6 Mutt'n C.VINNYS A1 STORE 100 Parts Contain Albuminoids.0 63. J.0 30. Water.1 0.0 1.1 42.0 13. husk free Pearl Barley Barley Meal Rye flour Maize Rice.0 Pork 4.7 0. Mineral Indigestible Matter.2 4.1 3. 1.0 5.5 1.2 1.2 6.5 Fowl 14.Bone -Beef 8. etc.1 ----2.0 2.0 63. from white soft Wheat Coarse Bran Household Flour.2 18. Heat-producers FleshStarch. Mutton Chop 7.2 11. Extractives.0 69.5 8.5 3.1 0.0 52.0 64.6 5.B.

Apples Pears Gooseberries Grapes Strawberr's K.5 0.5 --1.2 85.1 6. Turnips.1[B] 0. Potatoes.2 1.2 1.6 8.4 2.8 2.2 -0.4 0.8 89.9 2.7 0.2 0.6 0.0 2.5 0. K.0 91.0 1.2 0.5 83.2 0.4 0.7 0.0 0.9 17.7[B] 0.3 8.8 89.3 14.0 95.4 3.0 0.3 93. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.0 1.4 2.7 84.0 82.1 18.4 11.9 -0.3 0.5 20.5 0.6 1.0 8.4 4.7 2.5 1.2 0.3 11.8 7. Peaches[E] Bananas Figs.8 96.0 1.7 1.7 92.5 2.1[B] 1.8 95.8 1.3 81.8 0.VINNYS A1 STORE Filberts[F] Cocoa Nut.8 1.9 48.7 1.4 0.3 0.0 93.0 46.2 80. STALKS.5 --0.3 0.0 1.3 1.1 0.8 1.4 14.0 96.8 19.3 90. K.5 0.0 81.0 73.1 0.5 20.6 0.0 2.5 0.9 66.8 3.9 0.8 2.7 65.8 80.2 7.7 55.1 FRUITS.7 13.6 2.7 1.5 2.5 35.0 0.1 0.2 -1.8 4.7 0.0 3.8 94.9 5. Currants.5 1.8 0.5 2.5 0. 1.7 9. STEMS.6 0.2 .2 5.5 0.1 0.6 0.0 2.0 84.6 6.6 0.0 86.5 4.1 28.0 9.0 11.1 5.6 0. C.5 1.2 3.3 5.2 0.5 11.0[B] 2.6 4.2 -0.5 1.8 0.7 0.2 75.9 0.0 5.9[B] 0.1 89.1 0. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1.9 1.0 0.7 1.0[B] 0.0 93.8 6.0 80. solid kernel 8.1 8.1 6.4 5.8[D] 1.3 5.0 87.9[B] 0.6 0.0 0.2 12. AND WHOLE PLANTS.6 ROOTS AND TUBERS.4 0. Plums[E] K.4 0.4 1.8 3.4 0.9 16.8 0.5 -1.0 LEAVES.4 0.0 2.3 4.7 2. Cherries[E] K.5 0.4 3.5[C] 0.0 2.7 2.0 2. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.8 0.

VINNYS A1 STORE MILK AND DAIRY PRODUCE. [F] Fresh kernels. The letters refer to the authorities for the analyses:—J. dble.7 [A] Contains 0.7 Hum'n Mk. WB 1.7 36.0 91. 2.B. Johnstone. [G] Extractives.0 89. 7 brands.1%.5 88.9 Goats' Mk. WB 37.0 10.3 -----------86. C. The health of the nation to a great extent is in the hands of our cooks and housewives.7%. 38. [B] Malic acid.0 Butter 2. and you will be rewarded by an increase of health and consequently of happiness.2 0..4 1.2 87. WB 3.3% oxalic acid. I now leave this book in the hands of the public. Healthful cookery must result in health to the household and.2 2.0 23.8 1. Blyth. those who are dependent on them will benefit by it.9 0. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall). Cameron. Milk sugar..16 1.0 Skim Milk 4.6 71. A. WB 3. W..0%. .0 Cheese. to the nation.0 2.0 0.. Glo'ster.8 22.3 Asses' Mk.56 0.3 0. 13. cane sugar.4 22.0 4.8 0. Otto Hehner. to which the inquirer is referred. American. K. H.1 Cheese. 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.4 11.2 Hens' Eggs[A][G] 14. James Bell. use those only which are conducive to health. König.0 5. [H] Mean of 13 analyses.0 5.0 4.B.0 2.5 4. J.4 0. therefore. [C] Citric acid. Cows' Milk 4.5 Condensed Milk. J. 41.5 5. mean of 70 analyses.5 5.9 86. [D] Tartaric acid.0 Cream 6.5 55.[H] 10. [E] Without stones..75 0.25 4.W. Avoid disease-communicating foods.0 35.2 9.3 54.7 35. If they learn to prepare wholesome and pure food...8 ---3. &c.

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

3 1.4 .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 1.6 1.4 2.7 .4 1.6 .5 1.4 1.6 .5 1.0 .1 2.6 .9 .5 1.3 2.3 1.0 .1 4.8 2. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.0 1.1 1. 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 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .8 .5 2.6 4.3 .0 .8 .6 .8 .VINNYS A1 STORE FRUIT--FRESH.3 .8 2.

6 2.8 2.7 1.2 1.3 1.3 365 220 215 145 215 215 210 140 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.1 1.1 .8 2.VINNYS A1 STORE Artichoke Asparagus Beetroot Cabbage " (Curly) " (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) " (ripe) Onions Parsnips Potatoes (boiled) " (chipped) " (raw) " (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips 2.8 1.7 6.2 3.8 1.0 27.0 1.9 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.1 .6 2.1 1.1 1.6 1.0 21.1 3.6 4.7 1.4 1.2 1.9 17.1 4.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .5 1.2 5.0 10.6 2.0 .6 1.7 6.4 2.2 1.1 21.5 6.

7 8.5 14.5 8.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.1 10.6 7.8 29.3 16.0 --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.0 27. ETC.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.1 9.2 10. .3 9.2 10.7 24.0 ----9.1 25.0 6. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.5 6.8 10. Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.4 7.4 13.2 13.4 25.6 34.7 8.4 12. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.6 13.8 13.6 15.9 18.3 18.0 22.1 16.9 21.

All kinds.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS.1 9.7 8.VINNYS A1 STORE Cake.0 9.9 7.8 6. According to Pliny. Buns.2 9.9 21. Plain " Vienna " Water Rye 6.7 1800 1835 BREAD. and in old Latin and Greek books. Fruit " Gingerbread " Sponge 5. or .5 9.9 5. an ancient Roman writer.3 1760 1670 1795 BISCUITS. the gladiators were called Hordearii.7 7. We find frequent mention of it in the Bible. average Water 10.7 9.9 9.6 ----2.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.3 9. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls. Chocolate Cocoa Candy Honey Molasses (cane) 12.0 11.9 10. Barley has been used as a food from time out of mind. Currant " Hot Cross Corn.

5 76. and find this mixture invaluable. From this analysis we can judge that barley contains all the constituents of a good food. starch. except that they often fought to the death. of fat in barley. A little nutmeg gives a pleasant flavour.5 ----100. take from the fire. . In it we find casin and albumen for our muscles. These Hordearii were like our pugilists. BARLEY GRUEL. and to vegetable stews. Pour into a saucepan and bring to the boil. In Nubia. let cool.VINNYS A1 STORE "barley eaters.0 2." BARLEY JELLY. mix this perfectly smooth with cold milk and cold water in equal parts. mixed in equal parts. Put 1 teaspoonful of Allinson's barley into a breakfast cup. and it can be drunk as a change from tea. of sugar.0 14.5 per cent. and cocoa. of sugar. This casin is not elastic like the gluten of wheat. BARLEY FOR INVALIDS AND ADULTS. Allinson's prepared barley may be eaten as porridge or pudding (see directions). and was the chief food of our peasantry until the beginning of the nineteenth century.0 ===== [A] There is 2. BARLEY FOR BABIES. and is much more nourishing than rice pudding. boil together a few minutes. Here is the chemical composition of barley meal:— Flesh formers Heat and force formers (carbon)[A] Mineral matters Water 7. and there is a fair percentage of mineral matter for our bones and teeth." meaning an intoxicating drink. until the cup is full. Mix 1 large tablespoonful of Allinson's barley with a little cold water. Barley water contains a great deal of nourishment. Barley has been used from very ancient days for making an intoxicating drink. from which we get our English word "booze. and is most useful for making gruel and barley water. stirring all the time to prevent it getting lumpy." because they were fed on this grain whilst training. and 7 per cent. the liquor made from barley was called Bouzah. The first intoxicant drink made in this country was ale. and its flesh-forming matter is in the form of casin the same as is found in cheese. and prepare as "Barley for Babies. and fat to keep us warm and give force. add to this 1 pint of boiling milk and water. so that one cannot make a light bread from barley. and it was made from barley. Barley is a good food. During illness I advise and use barley water and milk. it is also good for adding to broth or soup. then eat. more than beef tea. Use 3 teaspoonfuls of Allinson's barley to 1/2 pint of milk and water. sugar. Barley contains about 7 per cent. Hops were not used for beer or ale in those days. coffee.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

LIMITED.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. 210. E. the Health Beverage The Allinson Vegebutter The Allinson Breakfast Oats The Allinson Crushed Wheat Allinson Blanc-Mange Powder Allinson Custard Powder Delicious Cocoa and Chocolate Prepared Barley The Allinson Vegetable Soup Finest Nut Oil PRICES ARE SUBJECT TO ALTERATION WITHOUT NOTICE THE NATURAL FOOD CO. Cambridge Road.. .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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