VINNYS A1 STORE

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

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VINNYS A1 STORE

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

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

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

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

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

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

Tea Currant Sauce. 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 . Red and White Curry Balls Curry Sandwiches Curry Sauce (1) Curry Sauce (2) Curry Sauce. Celery Crusts for Mince Pies Cucumber Salad Cup Custard Currant (Black). and Stewed Pears r Whipped Crisp Oatmeal Cakes 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. Potato Croquettes.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q Blackberry r Cheese Sandwiches r Chocolate r Chocolate (French) r Chocolate.

Spinach Dumplings. Apple Dumplings. Sponge Dyspeptics' Bread Egg Cookery— r Apple Soufflé r Cheese Soufflé r Chocolate Soufflé r Curried Eggs r Egg and Cheese r Egg & Cheese Fondu r Egg and Tomato Sandwiches r Egg and Tomato Sauce r Egg Salad and Mayonnaise r Egg Salmagundi with Jam . Baked r Pudding without Eggs r Raspberry r Strawberry r Savoury (1) r Savoury (2) Cutlets. Mushroom r Devonshire Sandwiches Doughnuts Dried Apples 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.

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

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

Allinson's— s Biscuits s Blancmange Powder s Books on Health s Breakfast Oats s Crushed Wheat s Custard Powder s Fine Ground Wheatmeal s Finest Nut Oil s Food for Babies s Food "Power" s Hair Restorer s Hair Tonic s Natural Food Cocoa s Natural Food Chocolate s Prepared Barley s Salad Oil s Simple Ointment s Specialities s Tar Soap s Vege-Butter s Wholemeal s Wholemeal Lunch Biscuits s Wholemeal Rusks Ice.VINNYS A1 STORE q q q q q Index to Advertisements— r Brunak r Dr. 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 .

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

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. Improved Milk Soup Milk Soup for Children Mincemeat (1) Mincemeat (2) Mincemeat Pancakes Minestra Mint Sauce Mushroom Cutlets Mushroom and Eggs Mushroom and Potato Stew Mushroom Pie Mushroom Savoury Mushroom Soufflé Mushroom Tart and Gravy Mushroom Tartlets Mushroom Turnover Mushrooms. Stewed Mustard Sauce Natural Food for Babies Natural Food for Invalids and Adults Newcastle Pudding .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.

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

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

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

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

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

VINNYS A1 STORE q Barley (Pearl) and Apple r Batter r Bread (Steamed) r Bread (Substantial) r Buckingham r Bun r Cabinet (1) r Cabinet (2) r Cabinet (3) r Chocolate r Chocolate Mould r Chocolate (Steamed) r Christmas r Cocoa r Custard r Empress r Eve r Feather r For Babies r Golden Syrup r Ground Rice r Kentish Pie r Lemon r Milk. 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. II Puffs. Potato r .

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 .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. 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. Oatmeal Finger Rolls. Curried Rice Fritters Rice. Lentil Rock Seed Cakes Rolled Wheat Pudding Rolls. Stuffed Sweet 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.

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

Custard (2) Savoury Pie Savoury. Savoury (1) Fritters. Custard (1) Savoury. Pickled Walnut .VINNYS A1 STORE r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r Carrots and Rice Cauliflower Pie Cauliflower and Potato Pie Celery à la Parmesan Celery Croquettes Cheese and Bread Chestnut Pie Colcanon Corn Pudding Curry Curry Balls Favourite Pie Forcemeat Balls Fritters. Potted. Savoury (2) Haggis Hot-Pot Lentil (Curried) and Rice Lentil Rissoles Lentil Turnover Lentils. 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.

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 . 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.

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

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. 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.VINNYS A1 STORE q q q q q q q q Cocoanut r Corn r Haricot r Leek (1) r Leek (2) r Lentil r Milk r Milk. Stuffed. Stewed Spanish Pudding Spanish Rice Spanish Salad r . and Brown Sauce Spanish Onions.

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. 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) . Ginger Sponge Cake.

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

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

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

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

8 1.7 2.6 14.6 2.0 0.1 0.1 2.3 2.7 7.5 3.VINNYS A1 STORE 100 Parts Contain Albuminoids.3 44.3 3.2 16.0 65.5 14.4 24.0 23.5 14. cleaned 11. Peas Lentils Haricots 22.8 4.7 6.4 1.0 13.8 0.5 74.5 Fowl 14. Extractives.5 2.0 0.0 14.5 8.0 69. Fat.0 0. formers. Mineral Indigestible Matter.9 31.0 Mackerel Herring Bacon 44.6 Mutt'n C. from white soft Wheat Coarse Bran Household Flour. Mutton Chop 7.2 18.5 2.5 0.1 2.5 6.0 Pork 4.9 5.8 44. etc.2 11. Wheat.2 4.6 5.3 49.5 7. Mineral Ossein.2 -3.0 52.5 15.0 13.2 50. White English Fine Flour.0 0.0 0.3 100 Parts Contain GRAINS.0 71.1 10.6 1.2 6.0 0.0 -12. Matter.7 2.5 7.B.3 14.0 30. Gristle.5 76.0 71.0 64.7 81.0 13.5 .0 38.5 3.5 10.9 13.7 2.5 10. Heat-producers FleshStarch.6 Water.Bone -Beef 8.0 5.5 9. fresh Scotch Buckwheat.6 76. Sugar.0 0.0 NUTS.0 7.0 8.1 3.0 22.5 1. Oatm'l. Fat.7 10.0 69.1 5. &c.0 3.6 2.5 68.7 0.0 50.7 17.0 63. 1.1 32.5 76.0 1.0 40. Fibre. Walnuts[F] 12.5 14.2 1.0 2.0 1.1 ----2. J.0 1.7 1.9 6.8 5.1 0.0 51.5 0. Water.6 15.0 63.0 11.1 2.0 16.3 5.1 42. &c.0 14.3 1.4 14.3 1.1 15. husk free Pearl Barley Barley Meal Rye flour Maize Rice.6 PULSE.0 9.

9 0.6 0.3 1.4 11.3 5.4 2.0 2.6 8.7 92.1 6.6 2.4 3.5 1.2 0.0 2.5 2.9 16.0 0.8 7.2 12.8 4.1 8.7 0.0 87.0 11.2 80. solid kernel 8.1 0.3 4. Apples Pears Gooseberries Grapes Strawberr's K.2 5.VINNYS A1 STORE Filberts[F] Cocoa Nut.7 9.2 1. STALKS.5 2.2 1.5 1.8 3.7 0.5 1.6 0. Currants.2 3.4 5.2 -0.5 1.5 11.5 20.5 2.8 89.1 28.5 0.0 1.3 0.6 0.4 0.7 1.9[B] 0.4 0.9 -0.8 1. Peaches[E] Bananas Figs.6 0.6 1.6 6.4 0.9 2.0 1.0[B] 0.8 94.5 --1.4 14.0 2.0 2. STEMS.5 35.0 73.2 .4 0.7[B] 0.8 6.2 85.5[C] 0.5 4. K. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.3 90. Plums[E] K.1[B] 1.8 89.0[B] 2. Turnips.5 0.7 55.1 FRUITS.1 89.3 14.2 7.6 0.8[D] 1.0 86.1 5.3 81.8 96.9 5.0 93.0 84.4 0.0 81.8 95.3 11.5 0.6 4.0 82. AND WHOLE PLANTS.3 0.1 0. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1. 1.7 1.9 0.8 3.4 0.2 0.9 48.3 8.3 93.7 2.5 20.7 1. Potatoes.5 --0.0 5.0 3.8 0.4 4.8 0.8 2.9[B] 0.7 1.2 -0.8 19.2 75.0 46.5 0.0 1.7 2.2 0.0 0.0 1.0 0.8 0.1 0.9 66.7 84.2 0.1 6.0 2.8 1.0 80.4 3.7 65. K.5 0.7 0.6 0.0 9.0 LEAVES.7 13.3 0.7 0.0 91.1[B] 0.6 ROOTS AND TUBERS.1 0.8 1.4 0.8 0.9 1.0 93.5 0. Cherries[E] K.0 96.0 8. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.6 0.7 2.5 0.0 0.4 2.5 0.2 -1.0 95.5 -1.0 2.5 83.3 5.8 80. C.0 0.9 17.1 0.2 0.4 1.1 18.8 0.8 2.

.8 0.0 35.9 Goats' Mk.3 -----------86. mean of 70 analyses. American. Milk sugar. cane sugar.. 2.0 0. C. . W. WB 3.4 22.5 88.7%.7 Hum'n Mk. K. 7 brands. [C] Citric acid.9 86. Cameron.B..5 Condensed Milk.0 Cream 6.3 54. 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.0 5. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall). Blyth..75 0. Otto Hehner.7 36. dble. WB 1.0 2.[H] 10. [H] Mean of 13 analyses.B. [B] Malic acid.2 0. The health of the nation to a great extent is in the hands of our cooks and housewives.4 11.25 4.0%. [F] Fresh kernels. The letters refer to the authorities for the analyses:—J.. [E] Without stones.0 4.0 4. Avoid disease-communicating foods.5 55.4 0.8 22.8 ---3. WB 3. to the nation.0 Butter 2.0 5. [G] Extractives.2 9.0 Cheese.VINNYS A1 STORE MILK AND DAIRY PRODUCE.0 10. Johnstone.4 1. If they learn to prepare wholesome and pure food. Healthful cookery must result in health to the household and.W.56 0.0 23. I now leave this book in the hands of the public. 41. 38. therefore. A.5 5. &c. to which the inquirer is referred. [D] Tartaric acid.0 89.7 [A] Contains 0. Glo'ster.8 1.1%..3% oxalic acid.7 35. those who are dependent on them will benefit by it. 13.9 0.3 Asses' Mk..5 5. J.2 87.0 Skim Milk 4. WB 37. use those only which are conducive to health.2 Hens' Eggs[A][G] 14.3 0. Cows' Milk 4.1 Cheese.6 71.0 2.5 4.2 2. König.16 1. James Bell. J.0 91. H. and you will be rewarded by an increase of health and consequently of happiness.

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

11 Nitrogen . SPINACH..22 71.. Duck's egg.. and few cakes are made without them. Use 1 oz. in fact everything required for building up the organism of the young bird. Eggs are most easily digested raw or very lightly boiled. 74. mixing with them 1 oz. but the white of the egg is pure albumen (or nitrogen) and water. and a little lemon juice.49 Mineral matter 1. and add as much of the strained-off water as is necessary to moisten it..12 1. then strain it through a colander.. until enough water has boiled out of the spinach to prevent it from catching. mix it well with the butter and meal.. They can be prepared in a great variety of ways.24 Fat . an even tablespoonful of the meal. and keep stirring the meal and butter for 1 minute over the fire. As they are a highly nutritious article of food.. Peel and wash the turnips. of butter. Let the spinach heat well through before serving.. Heat it gently at first.00 ====== ====== Eggs take a long time to digest if hard boiled. add pepper and salt to taste. and pour a white sauce over them. Let the spinach cook 20 minutes. All the fat of the egg is contained in the yolk. The chemical composition of hen's and duck's eggs are as follows:— Hen's egg. especially when dishes are wanted quickly. Put a piece of butter in the saucepan in which the spinach was cooked. Mash them up in a saucepan over the fire. they should not be indulged in too freely. and set it over the fire in a saucepan without any water. The best way of lightly boiling an egg is to put it in boiling water. Eggs are a good food when taken in moderation.. stir into it a spoonful of Allinson fine wheatmeal. stirring it a few times to prevent it burning. 12.11 15.. of spinach. Pile the mashed turnips on a flat dish. Eggs contain both muscle and bone-forming material.... when melted. set .. of butter..55 12. and the juice of 1/2 a lemon to 4 lbs.. and best cooked thus for invalids. They enter into a great many savoury and sweet dishes.00 100. and serve. 12.. EGG COOKERY.16 ----------100. and decorate the spinach with them. Wash the spinach thoroughly. Have ready 1 or 2 hard-boiled eggs cut in slices.. Water . pressing the water out with a wooden spoon or plate.VINNYS A1 STORE a minute. TURNIPS (MASHED).. as enough water will boil out of the spinach to cook it. Return the spinach to the saucepan. Eggs are a boon to cooks. and steam them until tender..

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

VINNYS A1 STORE

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

VINNYS A1 STORE

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

VINNYS A1 STORE

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

VINNYS A1 STORE

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

4 1.6 .0 1.3 .5 1.5 2.1 1.3 2.3 1.8 .5 1.VINNYS A1 STORE FRUIT--FRESH.0 1.4 . 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 2.0 .4 1.3 .4 2.8 2.0 .6 .6 4.4 1.1 2.6 .1 4.7 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 180 140 390 FRUIT--DRIED.0 .6 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .9 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.5 1.8 .3 1.7 .6 1.

8 2.2 3.2 1.6 2.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .6 2.5 6.7 6.0 10.0 1.6 1.4 1.1 1.1 1.7 6.3 365 220 215 145 215 215 210 140 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.9 1.VINNYS A1 STORE Artichoke Asparagus Beetroot Cabbage " (Curly) " (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) " (ripe) Onions Parsnips Potatoes (boiled) " (chipped) " (raw) " (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips 2.8 1.6 2.8 1.1 21.1 4.8 2.1 3.4 2.0 21.9 17.7 1.2 1.2 5.5 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.6 4.0 27.3 1.7 1.1 .1 1.2 1.0 .6 1.1 .

4 13.7 8.0 --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.2 10.3 18. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.5 8. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.2 13.6 15.1 25.4 25. Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.0 6.9 18.1 9. .8 10.4 12.3 9.0 22.8 29.2 10.7 8.5 6.8 13.0 27.4 7.1 10.1 16.0 ----9.6 13.3 16.9 21.7 24.6 34. ETC.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.5 14.6 7.

We find frequent mention of it in the Bible.5 9.9 9.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS.1 9. an ancient Roman writer.0 9.9 7.7 8. Chocolate Cocoa Candy Honey Molasses (cane) 12.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.7 1800 1835 BREAD.2 9. the gladiators were called Hordearii.0 11. Fruit " Gingerbread " Sponge 5. Plain " Vienna " Water Rye 6. Buns.7 7. Currant " Hot Cross Corn.7 9. and in old Latin and Greek books.8 6.VINNYS A1 STORE Cake. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.9 10.3 1760 1670 1795 BISCUITS.9 21.9 5.6 ----2. Barley has been used as a food from time out of mind. All kinds. average Water 10. or .3 9. According to Pliny.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

210. LIMITED.. . E. Cambridge Road.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. 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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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