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

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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). and Stewed Pears r Whipped Crisp Oatmeal Cakes 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.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. Potato Croquettes. Red and White Curry Balls Curry Sandwiches Curry Sauce (1) Curry Sauce (2) Curry Sauce. Whipped r Egg r Lemon r Lemon Tarts r Macaroon r Macaroni r Orange r Raspberry r Russian r Strawberry r Swiss r Vanilla.

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

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 . Tarragon r Eggs. Scalloped r Eggs. Swiss r Eggs. Tomato r Eggs. Stuffed r Eggs. Scotch r Eggs.

VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Forcemeat Balls Forcemeat Eggs French Bean Omelet French Eggs French Omelet with Cheese French Sauce Fried Onion Sauce Fritters. Rice Fritters. Savoury (1) Fritters. Stewed. 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 . Sweet Corn Fruit and Custard Pudding Fruit. Apple Fritters. Savoury (2) Fritters.

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

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

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.

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

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

Bird's Nest r Potato Cakes r Potato Cheese r Potato Cheesecakes r Potato Croquettes r Potato Pudding r Potato Puff r Potato Rolls. Oatmeal Portuguese Rice Portuguese Soup Potato Cookery— r Potato à la Duchesse r Potato. Baked r Potato Rolls. Spanish . Barley Porridge.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.

Mashed r Potato Sausages r Potato Savoury r Potato Snow r Potato Surprise r Potato with Cheese r Potatoes and Carrots r Potatoes. Scalloped r Potatoes. Stuffed (4) r Potatoes. Toasted Potato. Curried r Potatoes. Stuffed (2) 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 . Mashed (Another way) r Potatoes (Milk) r Potatoes (Milk) with Capers r Potatoes.VINNYS A1 STORE q q q q q q q q q q q q q Potato Salad (1) r Potato Salad (2) r Potato Salad. Mashed r Potatoes. Browned r Potatoes. Stuffed (3) r Potatoes. Stuffed (1) r Potatoes.

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

Potato 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.

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

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

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

for Sandwiches Minestra Mushroom Mushroom Cutlets Mushroom Tart and Gravy Mushroom Tartlet Mushroom Turnover Nutroast Oatmeal Piecrust Onion Tart Onion Turnover Potato Pie Potato and Mushroom Stew Potato and Tomato Pie Queen's Apple and Onion Pie Queen's Onion Pie Queen's Tomato Pie Savoury. Custard (1) Savoury. Pickled Walnut . Savoury (1) Fritters. Savoury (2) Haggis Hot-Pot Lentil (Curried) and Rice Lentil Rissoles Lentil Turnover Lentils. Potted.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. Custard (2) Savoury Pie Savoury.

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

Potatoes Soufflé. Cheese Soufflé. Omelet (2) Soufflé. Tomato Soups— r Artichoke r Barley r Bread r Cabbage r Cabbage (French) r Caper r Carrot (1) r Carrot (2) r Cauliflower r Clear r Clear Celery r Clear. Sweet Omelet Soufflé. Greengage Soufflé. Gooseberry Soufflé. Apple Soufflé. Ratafia Soufflé.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Seed Cakes. Omelet (1) 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. Simple Soufflé. Mushroom Soufflé. Rice Soufflé. Omelet Soufflé. with Dumplings . Chocolate Soufflé. Bread Soufflé. Savoury Soufflé.

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

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

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

VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q Onions (Spanish) baked r Scotch. Mashed Vanilla Chestnuts Vanilla Cream and Stewed Pears Victoria Sandwiches r q q q q Walnuts (Pickled). or Curly Kale r Spinach r Turnips. 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 . Savoury Water. Barley Water Eggs Water. Oatmeal Wheatmeal Sauce Whipped Cream White Sauce & Spanish Onions White Sauce.

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

7 10.7 6.7 1.5 Fowl 14.0 3.4 1. cleaned 11.1 2.0 13.0 Mackerel Herring Bacon 44.0 65.0 NUTS.0 0.3 3.6 5.3 2.2 16.1 10. Water.0 1. White English Fine Flour.1 ----2.1 0.0 1.2 50.7 17.0 13. Fat.5 74.0 9.3 100 Parts Contain GRAINS.4 14.0 0.1 2.0 1.8 5.0 71.0 5.5 15.6 15.6 Mutt'n C.0 22.7 81.6 14.7 0.2 -3.5 68.5 .9 31.6 76.0 38.0 11. Wheat. &c.6 PULSE. 1.VINNYS A1 STORE 100 Parts Contain Albuminoids.8 44.5 76.0 0.5 10. Fat. Oatm'l.5 1.5 2.5 3. Matter.8 0.3 44.0 0.5 10.0 63.5 0.4 24.8 4. Walnuts[F] 12. J.2 1.1 3.5 14.2 6.6 2.7 7.0 8.1 32.0 23. Gristle.5 14. husk free Pearl Barley Barley Meal Rye flour Maize Rice.9 6.5 9.Bone -Beef 8.5 2.5 8.2 18.0 51. fresh Scotch Buckwheat.5 14.7 2.0 40. Extractives. etc.5 7.0 7.5 7.0 64.0 14.1 42.2 4. Sugar. Fibre.1 5. formers.6 2. from white soft Wheat Coarse Bran Household Flour.5 6.0 50.0 69.0 30. Heat-producers FleshStarch.3 1.0 0.0 0.3 1.5 76. Mineral Ossein.0 63.0 2.5 3.9 5.0 52.0 69.5 0. Peas Lentils Haricots 22. &c.7 2.7 2.6 1.B.0 -12.1 0.0 14.9 13.3 5.3 14.8 1.0 Pork 4.0 0.3 49.6 Water.0 71.0 13.1 2. Mineral Indigestible Matter.2 11. Mutton Chop 7.1 15.0 16.

1 6.3 0.8 3.8 80.4 2.VINNYS A1 STORE Filberts[F] Cocoa Nut.8 94.7 2.3 0.7 1. Currants.0 91.9[B] 0.8 0.2 7. Potatoes.0[B] 0.0 2.0 8.3 8.6 8.2 75.9 48.5 4.2 12.2 3.2 85.0 9.4 0.4 5.1 0.4 1.9 66.3 11. Peaches[E] Bananas Figs.4 3.2 1.0 2.9 2.2 0.4 11.5 0.0 96.0 0.8 1. AND WHOLE PLANTS. Apples Pears Gooseberries Grapes Strawberr's K.7 2.5 0.7 92.9 17.4 0.3 90.7 84.2 0.8 95.9 1.7 2.2 0. Cherries[E] K.7 1.6 0.2 .7 65. Turnips.0 2.5 35.1 5.6 1.8 7. Plums[E] K.3 4.2 -0.3 93.5 20.0 95.5 --0.1 28.8 0.5 0.8 6.9 -0.0 82.6 0.0 0.6 ROOTS AND TUBERS.0 1.3 5. solid kernel 8.0 93. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.0 1.8[D] 1.5 1.2 5.4 0. STEMS.3 5.1[B] 0.2 -1.7 1.0 0.9 0.5 0.0 0.1 6.1 0.7 0.5 0. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.0 LEAVES.5 1.4 4.9 16.8 89.1 89.9 0.7 0.0 1.8 96.6 0.4 2.7 1.8 1.4 0.5 -1. K. C.3 0.6 0.1 0.6 2.0 84.0 87.4 14.0 1.8 0. 1.4 0.3 14.5[C] 0.3 81. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1.7 13.5 2.8 4.8 2.5 1.0 2.6 4.2 -0.5 83.3 1.7[B] 0.6 6. K.7 0.1 FRUITS.8 0.0 2.1 0.0 73.5 20.9[B] 0.8 89.0 80.0 93.5 11.9 5.5 0.4 0.8 2.5 0.5 1.0 3.8 3.0 81.8 19.2 0. STALKS.2 80.1[B] 1.5 0.7 0.6 0.7 55.5 2.6 0.6 0.0[B] 2.0 5.8 1.0 2.1 8.8 0.1 0.5 --1.7 9.2 1.1 18.0 11.0 46.4 3.4 0.0 0.0 86.2 0.5 2.

16 1. Cows' Milk 4. [B] Malic acid. to the nation.. Johnstone.0 5.2 9.W. König.0 89. those who are dependent on them will benefit by it.VINNYS A1 STORE MILK AND DAIRY PRODUCE.3 Asses' Mk. 41.9 0. Healthful cookery must result in health to the household and.7 36. Otto Hehner. H. to which the inquirer is referred.2 87.2 0.0 4. J.0 91.3% oxalic acid.7%. and you will be rewarded by an increase of health and consequently of happiness.8 1. J.2 Hens' Eggs[A][G] 14.25 4. Milk sugar.0 Cream 6. James Bell.0 0.3 -----------86. [C] Citric acid. If they learn to prepare wholesome and pure food. WB 37. [H] Mean of 13 analyses. W. Cameron.8 ---3. ..[H] 10. [F] Fresh kernels. [G] Extractives. I now leave this book in the hands of the public.4 1.1%. therefore.6 71. The letters refer to the authorities for the analyses:—J.7 Hum'n Mk.7 35.5 88. &c.0 23.0 4. 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. The health of the nation to a great extent is in the hands of our cooks and housewives. 13.7 [A] Contains 0. K.0 10. 38.4 22.75 0.3 54.9 86.8 0.8 22. American.. Blyth.3 0.0%.5 Condensed Milk. [D] Tartaric acid. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall).0 2.2 2.0 2. Avoid disease-communicating foods. cane sugar.0 35.4 11. Glo'ster.. use those only which are conducive to health.5 5.5 55.B. WB 3. mean of 70 analyses. WB 3. dble.0 Cheese. WB 1.B.5 5. 7 brands.1 Cheese.0 Butter 2.0 5.0 Skim Milk 4.. C..56 0.. A.4 0. [E] Without stones.5 4. 2.9 Goats' Mk.

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

5 1.4 1.6 4. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.7 .8 2.0 .3 .5 1.6 .8 .4 2.6 .0 .3 2.8 2.1 4.6 .5 1.4 .6 1.0 1.8 .7 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 180 140 390 FRUIT--DRIED.VINNYS A1 STORE FRUIT--FRESH.8 .9 .0 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .6 .0 .5 2.4 1.3 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 .1 2.4 1.1 1.3 1.3 .

9 1.1 21.2 3.2 1.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 2.0 21.8 2.7 1.5 1.1 1.1 4.0 .1 .7 1.6 4.7 6.1 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.0 1.1 3.8 1.6 1.0 27.6 2.2 1.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .6 2.8 2.2 1.2 5.4 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.6 1.9 17.0 10.6 2.3 1.5 6.1 1.7 6.4 2.1 .8 1.

2 10. ETC.0 ----9.2 10.5 14.6 13.9 21.1 9.0 6.3 18. .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. Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.4 25.6 34.8 13.6 7.3 9.8 10.7 8.7 8.0 22.5 6.2 13.5 8.7 24. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.1 25.9 18.0 27.1 10.1 16.8 29.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.4 7. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.6 15.4 12.3 16.4 13.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.

3 9. the gladiators were called Hordearii.6 ----2. Plain " Vienna " Water Rye 6.1 9.9 5. and in old Latin and Greek books.9 21. average Water 10.0 11.5 9. Fruit " Gingerbread " Sponge 5.7 8.8 6.9 10.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS. All kinds.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. an ancient Roman writer. Barley has been used as a food from time out of mind.9 9.2 9. Buns. According to Pliny. Chocolate Cocoa Candy Honey Molasses (cane) 12.9 7.7 1800 1835 BREAD. We find frequent mention of it in the Bible.0 9. or . Currant " Hot Cross Corn.3 1760 1670 1795 BISCUITS.VINNYS A1 STORE Cake.7 9. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.7 7.

so that one cannot make a light bread from barley.5 76. of fat in barley. This casin is not elastic like the gluten of wheat. stirring all the time to prevent it getting lumpy. Barley contains about 7 per cent. BARLEY FOR BABIES. boil together a few minutes. In it we find casin and albumen for our muscles. let cool. and is most useful for making gruel and barley water. and there is a fair percentage of mineral matter for our bones and teeth. mixed in equal parts.0 2.0 ===== [A] There is 2. from which we get our English word "booze.VINNYS A1 STORE "barley eaters. Put 1 teaspoonful of Allinson's barley into a breakfast cup." BARLEY JELLY. mix this perfectly smooth with cold milk and cold water in equal parts. Use 3 teaspoonfuls of Allinson's barley to 1/2 pint of milk and water. and to vegetable stews. and fat to keep us warm and give force. it is also good for adding to broth or soup. except that they often fought to the death. During illness I advise and use barley water and milk." meaning an intoxicating drink. ." because they were fed on this grain whilst training. BARLEY FOR INVALIDS AND ADULTS. starch. and cocoa. then eat. of sugar. and its flesh-forming matter is in the form of casin the same as is found in cheese. Barley has been used from very ancient days for making an intoxicating drink. Hops were not used for beer or ale in those days. and was the chief food of our peasantry until the beginning of the nineteenth century. From this analysis we can judge that barley contains all the constituents of a good food. and find this mixture invaluable. Here is the chemical composition of barley meal:— Flesh formers Heat and force formers (carbon)[A] Mineral matters Water 7. and it can be drunk as a change from tea. A little nutmeg gives a pleasant flavour. and 7 per cent. Pour into a saucepan and bring to the boil. and prepare as "Barley for Babies. Barley is a good food. and it was made from barley. Allinson's prepared barley may be eaten as porridge or pudding (see directions). until the cup is full. In Nubia. more than beef tea.0 14. coffee. and is much more nourishing than rice pudding. sugar. add to this 1 pint of boiling milk and water. These Hordearii were like our pugilists. take from the fire.5 per cent. Mix 1 large tablespoonful of Allinson's barley with a little cold water. of sugar. BARLEY GRUEL. Barley water contains a great deal of nourishment. the liquor made from barley was called Bouzah. The first intoxicant drink made in this country was ale.5 ----100.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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