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

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

Sweet Creamed r Eggs. Stuffed r Eggs. Scalloped 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 . Poached 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. Tomato r Eggs. Swiss r Eggs. Tarragon r Eggs. Scotch r Eggs.

Pudding Frumenty Gardener Omelet Giant Sago Pudding Ginger Sponge Cake Golden Syrup Puddings Gooseberry Custard Gooseberry Fool Gooseberry Soufflé Greengage Soufflé Green Pea and Rice Soup Green Vegetables Ground Rice Pancakes Ground Rice Pudding Gruel Gruel Barley Haggis Haricot Soup Hasty Meal Pudding (1) Hasty Meal Pudding (2) Herb Omelet Herb Pie Herb Sauce Horseradish Sauce Hot-Pot .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. Stewed. Rice Fritters. Apple Fritters. Savoury (1) Fritters. Sweet Corn Fruit and Custard Pudding Fruit. Savoury (2) Fritters.

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

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

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

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

VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q 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. Apple Pancakes. Ground Rice Pancakes. Tomato Pie— r Bean r Cauliflower . Oatmeal Pancakes with Currants Paradise Pudding Parsley Sauce Parsnip Soup Pea Soup Pears (Stewed) and Vanilla Cream Pease Brose Pickled Walnut Savoury Pie. Mincemeat Pancakes. Macaroni Pancakes. Chestnut Piecrusts Pie.

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

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

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

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

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

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

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

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

Savoury Soufflé. Greengage Soufflé. Chocolate Soufflé. Rice Soufflé. Ratafia 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. with Dumplings . Bread Soufflé. Omelet Soufflé. Apple Soufflé. Simple Soufflé. Potatoes 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. Gooseberry Soufflé. Mushroom Soufflé.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Seed Cakes. Omelet (2) Soufflé. Sweet Omelet Soufflé. Cheese Soufflé. Omelet (1) Soufflé.

and Brown Sauce Spanish Onions.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. Stewed Spanish Pudding Spanish Rice Spanish Salad r . Stuffed. Andrew's r Summer r Tapioca and Tomato r Tomato (1) r Tomato (2) r Tomato and Tapioca r Vegetable r Vegetable Marrow r White r Wholemeal Spaghetti aux Tomato Spanish Onion and Cheese Spanish Onions and White Sauce Spanish Onions. 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.

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

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

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

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

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

5 8.2 18.1 0.3 49.0 69. Gristle.3 100 Parts Contain GRAINS.0 71. etc.5 2.1 5.0 13.0 65.7 0.5 7.0 Mackerel Herring Bacon 44.7 2. Sugar.8 0.1 2. Matter. &c.5 15. 1. fresh Scotch Buckwheat. Mutton Chop 7.1 2.7 81.0 52.3 1. Mineral Indigestible Matter. J.1 2.0 63.1 0. Wheat.2 1.5 68.9 6.0 Pork 4.5 3.2 6.3 1.7 1.0 14.0 0.0 7. Fat.0 NUTS. Fat.9 13.2 -3.6 76.0 0. &c. Fibre.3 3.5 76.0 1.6 5.6 Water.5 14. husk free Pearl Barley Barley Meal Rye flour Maize Rice.0 40.0 51.5 6. White English Fine Flour.0 69.0 64.7 6.5 0. Water.9 31.6 14.5 Fowl 14.6 2.0 5.0 22.6 1. Peas Lentils Haricots 22. Walnuts[F] 12.0 13.Bone -Beef 8.5 3.3 14.0 63. Mineral Ossein.2 4. from white soft Wheat Coarse Bran Household Flour.6 Mutt'n C.0 23.0 13.7 2.5 7.VINNYS A1 STORE 100 Parts Contain Albuminoids.1 42.5 14.0 30.1 15.5 1.7 2. formers.7 10.0 0.0 -12.0 3.1 32.8 4. Oatm'l.0 0.5 14.0 71.8 5.5 9.0 9.0 1.4 14.5 0.0 8.0 2.5 74.0 16.7 17. Heat-producers FleshStarch.3 2.2 50.9 5.4 1. cleaned 11.6 2.5 .0 11.7 7.1 ----2.B.3 5.0 0.5 2.5 10.2 11.2 16.6 PULSE.6 15.0 0.1 10.0 50.0 38.0 0.0 14.5 10.1 3.5 76.0 1.8 44.3 44. Extractives.8 1.4 24.

Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.7 65.0 1.6 0.8 1.4 0.0 2.4 14.0 1. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.3 81.0 81. Plums[E] K.2 0.2 5.0 9.2 75.8 0.2 0.5[C] 0.0 84. Potatoes.8 0.2 .3 0.3 90.4 2.1 6.5 0.4 3.0 46.4 0. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1.2 80.8 2.4 2.7 1.9 0.6 0.4 11.1 6.2 1.8 19.5 20.9 48.8 6.6 0. AND WHOLE PLANTS.0 2. 1.6 0.8 0.7 92.5 0.8 2.8 1.3 5.7 84. C. K.2 -1.2 3.0 1.5 2.3 93.5 --0.9 16.1 0.0 LEAVES.5 11.0 0.1 28.0[B] 2.0 80.4 0.VINNYS A1 STORE Filberts[F] Cocoa Nut.4 0.2 0.7 0.3 11.2 7.1 18.9 1.9 17.0 5.0 0.6 4.1 FRUITS.5 4.5 1.6 2.4 0.8 95.8 94. Peaches[E] Bananas Figs.8 4.1[B] 0.6 0.9 0.3 8.9[B] 0. STEMS.9 -0.2 85.3 0. STALKS.0 0.0 2.0 95.4 4.0 2. Turnips.8 96.6 1.5 0.0 0.7 1.0 73.7 1.1 0.5 --1.7 2.5 0.5 0.5 20. K.7 1.5 1.4 0.4 1.7 2.4 5. Currants.9[B] 0.5 2.1 0.0 0.0 2.7 0.7 9.2 0.9 2.9 66.6 ROOTS AND TUBERS.5 1.9 5.8[D] 1.8 7.0 2.6 0.2 0. Apples Pears Gooseberries Grapes Strawberr's K.7[B] 0.7 13.7 55. Cherries[E] K.5 0.3 0.1 0.2 12.6 6.1 8.0 87.8 0.5 35.4 3.0 93.1[B] 1.3 5.0 8.0 91.5 1.7 2.7 0.0 11.6 8.8 89.0 93.0 1.8 80.5 -1.1 89.8 3.5 83.3 14.2 -0.1 0.0 96.3 1.7 0.1 5.0 86.4 0.8 3.8 1.5 0.0[B] 0.2 -0.2 1.8 0.6 0.0 82.5 0.8 89. solid kernel 8.3 4.0 3.5 2.

The letters refer to the authorities for the analyses:—J. WB 3. therefore. WB 3. 13..9 0. 2.7 35.0 5.3 54.8 22.4 11.B. 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.. and you will be rewarded by an increase of health and consequently of happiness.2 0.0 0.. American.5 Condensed Milk. [G] Extractives. WB 1.0 5.0 23.W.5 88.8 ---3.0 10..2 87.0 Butter 2. to which the inquirer is referred.2 2. [E] Without stones. C. If they learn to prepare wholesome and pure food.25 4. Cameron.0 91.0%. Otto Hehner.4 0. Milk sugar. A. Blyth. The health of the nation to a great extent is in the hands of our cooks and housewives. dble.1%. [D] Tartaric acid. Cows' Milk 4. Healthful cookery must result in health to the household and.0 4.8 1. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall).0 89.8 0. [H] Mean of 13 analyses. to the nation.4 22. I now leave this book in the hands of the public.16 1. Avoid disease-communicating foods. W.2 Hens' Eggs[A][G] 14. K.VINNYS A1 STORE MILK AND DAIRY PRODUCE.7 36. cane sugar.B. [F] Fresh kernels. [C] Citric acid. .75 0.0 Skim Milk 4.5 55. J.7 [A] Contains 0..9 Goats' Mk.0 Cheese. James Bell.56 0.4 1..2 9. those who are dependent on them will benefit by it.0 4.0 Cream 6.0 2..3% oxalic acid. 41. use those only which are conducive to health.7 Hum'n Mk. WB 37.0 2. &c.5 5.1 Cheese.[H] 10. Johnstone. H.6 71. König. 7 brands.3 -----------86. 38.5 4.5 5. mean of 70 analyses.3 Asses' Mk. J. Glo'ster.7%.9 86.0 35.3 0. [B] Malic acid.

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

8 2.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .3 .5 1.6 .4 .1 4.3 .1 1.9 .0 1.6 1.4 1.1 2.5 1.6 .0 .5 1.3 1.5 2.4 1.4 2. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries Strawberries Water-melons Whortleberries or Wimberries .8 .8 .VINNYS A1 STORE FRUIT--FRESH.0 .4 1.0 .6 .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.7 .6 .6 4.0 1.8 .8 2.3 2. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.3 1.

7 6.5 6.6 2.8 2.4 1.5 1.6 1.7 1.1 .9 17.6 4.2 1.4 2. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.1 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 .8 1.2 3.3 1.7 6.2 5.0 27.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 2.2 1.0 10.2 1.1 21.1 4.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .6 2.1 .6 1.1 3.8 2.6 2.1 1.0 1.0 21.1 1.8 1.7 1.9 1.

4 25.6 13.1 16.4 7.4 12.3 16. Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.8 10. ETC.6 34.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.8 29.5 14.7 8.2 10.9 21.1 10.0 22. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.7 24.6 15.0 ----9.8 13.6 7.3 9.2 13. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.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.1 9. .9 18.3 18.5 6.5 8.1 25.0 6.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.4 13.7 8.0 27.2 10.

Currant " Hot Cross Corn.0 9.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.7 7. an ancient Roman writer.9 9.7 8.9 10.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.9 7.6 ----2.7 1800 1835 BREAD. Plain " Vienna " Water Rye 6. or .5 9. According to Pliny. Fruit " Gingerbread " Sponge 5.2 9.3 1760 1670 1795 BISCUITS. Buns. and in old Latin and Greek books.VINNYS A1 STORE Cake.0 11.9 21.7 9.9 5. the gladiators were called Hordearii. Chocolate Cocoa Candy Honey Molasses (cane) 12. Barley has been used as a food from time out of mind.3 9. We find frequent mention of it in the Bible. average Water 10.1 9. All kinds. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.8 6.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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