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

and Stewed Pears r Whipped Crisp Oatmeal Cakes Croquettes. Celery Crusts for Mince Pies Cucumber Salad Cup Custard Currant (Black). Potato Croquettes. Red and White Curry Balls Curry Sandwiches Curry Sauce (1) Curry Sauce (2) Curry Sauce. Whipped r Egg r Lemon r Lemon Tarts r Macaroon r Macaroni r Orange r Raspberry r Russian r Strawberry r Swiss r Vanilla. Tea Currant Sauce.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q Blackberry r Cheese Sandwiches r Chocolate r Chocolate (French) r Chocolate. 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 .

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

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

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

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

Curried. Italian Macaroni Omelet Macaroni Pancakes . & Rice Lentils. 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. Apple Jellies. Potted.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.

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. Chocolate Madeira Cake Malvern Pudding Marlborough Pie Marlborough Pudding Marmalade (Orange) Pudding Mayonnaise Egg Mayonnaise Sauce Melon Pudding Milk Froth Sauce Milk Pudding Milk Puddings.

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

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

Oatmeal Portuguese Rice Portuguese Soup Potato Cookery— r Potato à la Duchesse r Potato.VINNYS A1 STORE r r r r r r r r r r r r r r r r r r r q q q q q q q q q q q q Cauliflower and Potato Favourite Herb Kentish Pudding Leek Lentil Marlborough Mushroom Onions and Queen's Apple Potato Potato and Cauliflower Potato and Tomato Queen's Apple and Onion Queen's Onion Queen's Tomato Savoury Tomato and Potato Vegetable (1) Vegetable (2) Pies Plain Cake Plum Pudding Poached Eggs Poor Epicure's Pudding Poppy-Seed Pudding Porridge Porridge. Baked r Potato Rolls. Bird's Nest r Potato Cakes r Potato Cheese r Potato Cheesecakes r Potato Croquettes r Potato Pudding r Potato Puff r Potato Rolls. Spanish . Barley Porridge.

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

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

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

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

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

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. and Spanish Onions Sausages. Potato Savouries— r Artichokes and Tomatoes r Bean Pie r Bread and Cheese r Butter Beans and Parsley Sauce r . Fried r Orange r Orange Flower r Orange Froth r Parsley r Raspberry Froth r Ratafia r Rose r Savoury r Sorrel r Spice r Tartare r Tomato (1) r Tomato (2) r Wheatmeal r White (1) r White (2) r White Savoury r White.

Custard (2) Savoury Pie Savoury. for Sandwiches Minestra Mushroom Mushroom Cutlets Mushroom Tart and Gravy Mushroom Tartlet Mushroom Turnover Nutroast Oatmeal Piecrust Onion Tart Onion Turnover Potato Pie Potato and Mushroom Stew Potato and Tomato Pie Queen's Apple and Onion Pie Queen's Onion Pie Queen's Tomato Pie Savoury. Savoury (2) Haggis Hot-Pot Lentil (Curried) and Rice Lentil Rissoles Lentil Turnover Lentils.VINNYS A1 STORE r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r Carrots and Rice Cauliflower Pie Cauliflower and Potato Pie Celery à la Parmesan Celery Croquettes Cheese and Bread Chestnut Pie Colcanon Corn Pudding Curry Curry Balls Favourite Pie Forcemeat Balls Fritters. Savoury (1) Fritters. Potted. Pickled Walnut . Custard (1) Savoury.

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

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

and Brown Sauce Spanish Onions. Stuffed. Andrew's r Summer r Tapioca and Tomato r Tomato (1) r Tomato (2) r Tomato and Tapioca r Vegetable r Vegetable Marrow r White r Wholemeal Spaghetti aux Tomato Spanish Onion and Cheese Spanish Onions and White Sauce Spanish Onions. Stewed Spanish Pudding Spanish Rice Spanish Salad r .VINNYS A1 STORE q q q q q q q q Cocoanut r Corn r Haricot r Leek (1) r Leek (2) r Lentil r Milk r Milk. for Children r Oatmeal r Onion and Rice r Onion (French) r Parsnip r Pea r Portuguese r Potato r Rice r Rice and Green Pea r Sorrel (1) r Sorrel (2) r Sorrel (French) (3) r Spanish r Spinach r Spring r St.

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

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

Stewed.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q Tomato Soup (2) Tomato Tortilla Tomatoes á la Parmesan Tomatoes and Curried Rice Tomatoes au Gratin Tomatoes. Mashed Turnover. Steamed. Lentil Turnovers. Chocolate Trifle. Spaghetti. Boiled r Cabbage r Carrots with Parsley Sauce r Cauliflower with White Sauce r Celery (Italian) r Celery. Lemon Turnips. Stewed r Onions. with White Cheese Sauce r Celery. Mushroom Unfermented Bread Unfermented Finger Rolls Vegetable Balls Vegetable Batter Vegetable Marrow Soup Vegetable Mould Vegetable Pie (1) Vegetable Pie (2) Vegetable Soup Vegetable Stew Vegetables— r Artichokes à la Parmesan r Artichokes à la Sauce Blanche r Asparagus. with White Sauce r Green r Leeks r Mushrooms. Braised r Onion Tortilla . aux Tomatoes on Toast Treacle Tart Trifle. Onion Turnovers.

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

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

0 63.0 13.0 22.5 2.4 24.2 50. Gristle.0 0.2 16. White English Fine Flour.0 0.1 2.0 -12.1 2.0 1.6 15.7 1.0 38. &c.0 14.0 0.8 1.3 100 Parts Contain GRAINS.5 .6 76.3 3.0 0. husk free Pearl Barley Barley Meal Rye flour Maize Rice.1 32.5 0.5 3.5 8.1 15.5 7.1 ----2.5 7.0 30.8 44.6 14.5 14. Matter. Peas Lentils Haricots 22.9 5.0 51.VINNYS A1 STORE 100 Parts Contain Albuminoids.3 49.7 81. etc.5 76.5 Fowl 14. Fibre.0 64. Walnuts[F] 12.5 15.0 8.7 2.2 4.3 5.8 0. from white soft Wheat Coarse Bran Household Flour.0 3.0 2.0 9. Extractives.0 11.1 10.0 14.7 2.3 1. Mineral Indigestible Matter.0 63.9 13.5 10. J.7 0. fresh Scotch Buckwheat.0 Pork 4.5 14.0 69.6 Mutt'n C. 1. cleaned 11.0 50.0 7.5 14.0 1. Water.0 0.2 11.B.6 2. Wheat.7 7. Heat-producers FleshStarch.0 13.1 42.0 52.0 40.5 6.5 74.2 6.0 69.1 3.0 5.0 1.1 0.2 1.7 6.5 3.1 2.0 0.0 13.8 4.5 1.6 Water.6 2.0 0.3 2.4 14.6 PULSE.0 23.5 10.5 9.1 0.5 76.1 5.2 -3.4 1. Sugar. Mineral Ossein.5 68. &c.8 5. Mutton Chop 7.9 31.0 16.6 1. Fat.0 71.7 17.3 44.0 Mackerel Herring Bacon 44. formers.9 6.5 2.0 65.0 NUTS.7 10.3 1.6 5. Oatm'l.3 14.7 2.0 71.Bone -Beef 8.2 18. Fat.5 0.

Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1.0 0.0 95.0 2.VINNYS A1 STORE Filberts[F] Cocoa Nut.2 1.0 2.4 2.1 6.0 2.8 1.9 0.6 6.4 5.7 9.2 7.5 --1.8 3.5 2.8 2.5 20. 1.7 55.5 35.4 3.2 0.5 0.2 -1.1 28. STALKS.2 80.0 93.5 2.3 1.8 19.0 1.6 0.3 4.2 5.0 3.1[B] 1.0 2.5 1.2 3.5 4.9 2.5 0. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.0 84.7 0.0 1.7 2.5 1.7 13. Currants.5 0.6 0.7 92.4 0.4 0.9[B] 0.1 0.1[B] 0.4 3.8 96.4 14.8 0.0 93.3 5.0 LEAVES.8 1.7[B] 0.7 1.6 0.8 2.3 0.8 94.9 16.0 1.3 0. Turnips.5[C] 0.9 66.8 6.0 87.7 2.1 FRUITS.8 3.3 81.4 0.7 65.2 0. Peaches[E] Bananas Figs.2 85.0 91.8 0.0 0.9 1.6 4.0 0.8 0.4 2.8 4.4 0.6 0.0 73. AND WHOLE PLANTS.8 89.2 .1 0.1 8.9 5.0 1.5 1.1 0.4 0.5 20.0 2.8 95.0 11.0 9.4 0.8 0.5 0.4 11.8 1.0 46.3 5.0 82.7 84.0 5.1 0.8 80.8 0.0 0.8[D] 1.2 -0.1 6.5 0.5 0.2 12.0 86.6 1.0[B] 2.5 -1.6 8.6 ROOTS AND TUBERS.9 17. C. Cherries[E] K.3 14.5 83.1 89.3 8.5 1. Potatoes.5 11.0 80.8 89.1 0.0 81. K.0 8.7 0.9 48.2 0.7 0.5 0.1 5. Apples Pears Gooseberries Grapes Strawberr's K.0[B] 0.3 11.9 0.3 93. K. Plums[E] K.8 7.0 96.3 0.6 0.2 0.7 1.7 0.5 2.0 0.4 1.2 75.4 4.0 2.2 -0.1 18.6 2.2 0.5 0.7 2.3 90.4 0. solid kernel 8.9 -0. STEMS.9[B] 0.6 0.7 1. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.6 0.7 1.5 --0.2 1.

VINNYS A1 STORE MILK AND DAIRY PRODUCE. Johnstone. I now leave this book in the hands of the public. Otto Hehner. H.75 0..1%. use those only which are conducive to health.W. [D] Tartaric acid.5 4.. 38.2 Hens' Eggs[A][G] 14. [C] Citric acid.8 1.7 Hum'n Mk. Blyth.[H] 10.3 0. The letters refer to the authorities for the analyses:—J.7 [A] Contains 0.3% oxalic acid.8 0.0 35. [G] Extractives. to the nation.7 36. to which the inquirer is referred.9 Goats' Mk. 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. Milk sugar.5 88.5 55. 2.2 0.8 ---3. A. WB 3.0 Cheese.4 22.2 87. [E] Without stones.B.6 71. WB 1.1 Cheese. 7 brands.3 -----------86.5 5. Cameron. [F] Fresh kernels. Glo'ster.7%. WB 37.7 35.0 2.5 5. dble.0 10.9 86.4 11.0 89. cane sugar.B. [B] Malic acid.8 22. K.. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall). Cows' Milk 4. C. therefore. J.4 0. James Bell.0 2. If they learn to prepare wholesome and pure food. 13. American. [H] Mean of 13 analyses.0 Skim Milk 4. Avoid disease-communicating foods. J.. those who are dependent on them will benefit by it.0 23.25 4.2 2.9 0. mean of 70 analyses. 41.0 91. WB 3. W. The health of the nation to a great extent is in the hands of our cooks and housewives..16 1..4 1.3 Asses' Mk.0 0.5 Condensed Milk. König.0 4.3 54.2 9.0 Butter 2.0%.0 4.56 0.0 5. and you will be rewarded by an increase of health and consequently of happiness. Healthful cookery must result in health to the household and. &c.0 5.0 Cream 6.. .

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

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

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

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

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

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

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

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

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

VINNYS A1 STORE

pepper and salt to taste, 1 oz. vermicelli, and 2 bay leaves (these may be left out it desired). Peel the onion and chop it up roughly. Fry it brown with the butter in the saucepan in which the soup should be made. When the onion is browned add the tomatoes (the fresh ones should be sliced), the bay leaves and 3 pints of water; let all cook together for 1/2 an hour. Then drain the liquid through a strainer or sieve without rubbing anything through; return the soup to the saucepan, add seasoning and the vermicelli, and allow the soup to cook until the vermicelli is soft, which will take from 5 to 10 minutes. VEGETABLE SOUP. 2 large turnips, 2 large carrots, 2 Spanish onions, 1 teacupful of pearl barley, 1-1/2 oz. butter, 1/2 pint of milk, salt and pepper to taste. Cover the vegetables with cold water and allow them to boil from 2 to 3 hours, then rub through a sieve and add butter and milk. It too thick, add more milk. Boil up and serve. VEGETABLE MARROW SOUP. 1 medium-sized marrow, 1 onion, 1/2 oz. of finely chopped parsley, 2 tablespoonfuls of Allinson fine wheatmeal, 1 pint of milk, 1 quart of water, 1/2 oz. of butter, pepper and salt to taste. Remove the pips from the marrow, cut it into pieces, chop up fine the onions, and cook the vegetables for 20 minutes, adding the butter, pepper, and salt. Rub through a sieve, return the soup to the saucepan, rub the fine wheatmeal smooth with the milk, add this to the soup, allow it to simmer for 5 minutes, and add the parsley before serving. WHITE SOUP. 4 oz. of ground almonds, 1 pint of milk, 1 pint of water, 1 oz. of vermicelli, 2 blades of mace, pepper and salt. Let the almonds and mace simmer in the water and milk for 1/2 of an hour, remove the mace, add pepper and salt to taste, and the vermicelli. Let the soup cook gently until the vermicelli is soft, and serve.

BATTERS
These dishes take the place of omelets and frequently of pies, to both of which they are in many particulars similar. The batter is used to keep the ingredients together, and adds to their wholesomeness. BATTER CELERY. 1 large head of celery, 1 pint of milk, 3 eggs, 6 oz. Allinson fine wheatmeal, 2 oz. butter, 1 English onion, pepper and salt to taste. Prepare the celery, cut it into small pieces, chop up the

VINNYS A1 STORE

onion pretty fine, and stew both gently in half the milk and the butter and seasoning. Make a batter meanwhile with the rest of the milk, the eggs and the wheatmeal. When the celery and onion are quite tender mix the batter with them; grease a pie-dish, pour the mixture into it, and bake the savoury for 1-1/2 hours. Eat with potatoes and tomato sauce. BATTER POTATO. 1-1/2 lbs. of potatoes, two good-sized English onions, 1 pint of milk, 1/2 lb. of Allinson fine wheatmeal, 3 eggs, 2-1/2 oz. of butter, pepper and salt to taste. Peel and wash the potatoes, and slice them 1/4 inch thick, then dry them on a cloth. Chop fine the onions. Put the butter into the frying-pan, and let it get boiling hot, turn into it the potatoes and onions, and fry them together, stirring frequently until the vegetables begin to brown and get soft. Make a batter of the milk, meal, and eggs, stir the fried potatoes and onions into it, and season with pepper and salt. Grease a pie-dish, turn the mixture into it, and bake the savoury for 1-1/2 hours. Serve with vegetables and tomato sauce. This is a very tasty dish. BATTER VEGETABLE. 1/2 lb. of turnips, 1/2 lb. of carrots, 1/2 lb. of potatoes, 1/2 lb. of shelled green peas (if in season), 1/2 lb. of onions, 8 oz. of Allinson fine wheatmeal, 1 pint of milk, 3 eggs, 2 oz. of butter, pepper and salt. Cut the vegetables into small dice; fry them in the butter until fairly well cooked. Make the batter with the milk, wheatmeal, and the eggs well beaten; add the vegetables and seasoning. Bake the mixture in a pie-dish for 1-1/2 hours in a moderate oven.

SAVOURIES
ARTICHOKES AUX TOMATOES. 2 lbs. of artichokes, 1-1/2 lbs. of tomatoes (or three parts of a tin of tomatoes), 1 oz. of Allinson fine wholemeal, 1 oz. of butter, pepper and salt to taste, 1/2 dozen eschalots. Parboil the artichokes, drain them, and cut them into slices. Make tomato sauce as follows: Chop the eschalots up very finely, slice the tomatoes and stew both in 3/4 pint of water for 20 minutes, adding seasoning and the butter; thicken the sauce with the wheatmeal, rub through a sieve, pour it over the artichokes and stew both gently until the artichokes are quite tender; serve with potatoes. BEAN PIE. This is made from boiled beans, which are put in a pie-dish, soaked tapioca, flavouring herbs, pepper, salt, and butter are added, a cup of water is poured in to make the gravy, a crust is put on

VINNYS A1 STORE

the top, and then baked for 1 hour or so. This is a tasty dish. Cold beans are very nice if warmed in a frying-pan with oil or butter, and may be eaten with potatoes, vegetables, and sauce. Mashed beans, flavoured with pepper, salt, and mace, and put into pots make an excellent substitute for potted meat. BREAD AND CHEESE SAVOURY. 1/2 lb. of Allinson wholemeal bread, 3 oz. of grated cheese, 1 pint of milk, 3 eggs, pepper and salt to taste, a little nutmeg, and some butter. Cut the bread into slices and butter them: arrange in layers in a pie-dish, spreading some cheese between the layers, and dusting with pepper, salt, and a little nutmeg. Finish with a good sprinkling of cheese. Whip up the eggs, mix them with the milk and pour the mixture over the bread and cheese in the pie-dish. Pour the custard back into the basin, and repeat the pouring over the contents of the pie-dish. If this is done 2 or 3 times the top slices of bread and butter get soaked and then bake better. This should also be done when a bread and butter pudding is made. Bake the savoury until brown, which it will be in about 3/4 of an hour. BUTTER BEANS WITH PARSLEY SAUCE. Pick the beans, wash them, and steep them over night in boiling water, just covering them. Allow 2 or 3 oz. of beans for each person. In the morning, let them cook gently in the water they are steeped in with the addition of a little butter, until quite soft, which will be in about 2 hours. The beans should be cooked in only enough water to keep them from burning, therefore, when it boils away, add only just sufficient for absorption. The sauce is made thus: 1 pint of milk, 1 tablespoonful of Allinson fine wheatmeal, a handful of finely chopped parsley, the juice of 1/2 a lemon, pepper and salt to taste. Boil the milk and thicken it with the flour, which should first be smoothed with a little cold milk, then last of all add the lemon juice, the seasoning, and the parsley. This dish should be eaten with potatoes and green vegetables. CARROTS AND RICE. 1 breakfastcupful of rice, 6 medium-sized carrots, 2 oz. of butter, 1 tablespoonful of finely chopped Parsley, 1 tablespoonful of Allinson fine wheatmeal, pepper and salt to taste. Boil the rice in 1 quart of water until quite tender and dry; meanwhile slice the carrots and stew them in 1 pint of water and 1 oz. of butter until quite tender, thicken them with the meal, add seasoning and the parsley. Set the rice in the form of a ring on a dish, pile the carrots in the centre, sprinkle a few breadcrumbs over the whole, also the butter cut into little bits, and bake the dish in a moderate oven for 20 minutes. CAULIFLOWER AND POTATO PIE. 1 fair-sized boiled (cold) cauliflower, 1 lb. of cold boiled potatoes, 1 pint of milk, 3 eggs, 8 oz. of Allinson fine wheatmeal, 1-1/2 oz. of butter, 4 oz. of grated cheese, pepper and salt to taste.

VINNYS A1 STORE

Cut up the cauliflower and potatoes, sprinkle half the cheese between the vegetables, make a batter of the milk and eggs and meal, add seasoning to it, place the vegetables in a pie-dish, pour the batter over them, cut the butter into little bits and put them on the top of the pie, sprinkle the rest of the cheese over all, and bake for 1 hour. CAULIFLOWER PIE. 1 small cauliflower, 3/4 lb. of potatoes, 1/2 lb. of Allinson fine wheatmeal, 3 eggs, 3/4 pint of milk, 1 oz. of butter, 1 saltspoonful of nutmeg, pepper and salt. Parboil the cauliflower and potatoes, cut the former into pieces and slice the potatoes; place both in a pie-dish with the butter and seasoning; make a batter of the meal, milk, and the eggs, well beaten; pour it over the vegetables, mix well, and bake 1-1/2 hours. CELERY À LA PARMESAN. 2 heads of celery, 1 pint of milk, 2 oz. of Parmesan, or any other cooking cheese, 2 tablespoonfuls of breadcrumbs, 1 oz. of butter. Cut the celery into pieces 3 inches long, stew it in the milk until tender; drain the milk and make a sauce of it, thickening with Allinson fine wheatmeal, and adding the cheese and seasoning to taste. Put the celery into a pie-dish, pour the sauce over it, sprinkle the breadcrumbs over the whole, place the butter in little pieces on the top, and bake for 15 minutes in a moderate oven. CELERY CROQUETTES. 1 or 2 heads of celery, a teacupful of dried and sifted Allinson breadcrumbs, 2 eggs, pepper and salt to taste. Well wash the celery, remove the coarse outer stalks, and steam the parts used until they are a little tender. Then cut them into pieces about 2 inches long, dip them first into the egg whipped up, then into the breadcrumbs, and fry them in boiling butter, vege-butter, or olive oil until a nice brown; dust with pepper and salt, and serve up very hot; eat with white or tomato sauce. CHESTNUT PIE. 2 lbs. of chestnuts, 1 head of celery, 1 large Spanish onion, 1/2 lb. of Allinson fine wheatmeal, 4 oz. of butter, pepper and salt. Boil the chestnuts until partly tender, and remove the skins; cut the celery into pieces, removing the outer very hard pieces only, slice the onion and stew until tender in 1 pint of water; mix all the ingredients together, adding 1 oz. of the butter and seasoning to taste; make some pastry of the meal, 3 oz. of butter, and a little cold water; turn the vegetables into a pie-dish, cover the dish with the pastry, and bake the pie for 1 hour; serve with brown gravy. COLCANON.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Have ready 1 or 2 hard-boiled eggs cut in slices. and the juice of 1/2 a lemon to 4 lbs... stir into it a spoonful of Allinson fine wheatmeal.. Pile the mashed turnips on a flat dish. of butter. Peel and wash the turnips. pressing the water out with a wooden spoon or plate. in fact everything required for building up the organism of the young bird.00 ====== ====== Eggs take a long time to digest if hard boiled. EGG COOKERY.... 12.55 12.. they should not be indulged in too freely. and keep stirring the meal and butter for 1 minute over the fire. Return the spinach to the saucepan. Eggs contain both muscle and bone-forming material.. The best way of lightly boiling an egg is to put it in boiling water. mixing with them 1 oz.. Wash the spinach thoroughly. Duck's egg. SPINACH.. They enter into a great many savoury and sweet dishes. set . Use 1 oz. of spinach. Eggs are a good food when taken in moderation.. They can be prepared in a great variety of ways. Eggs are most easily digested raw or very lightly boiled.24 Fat . and a little lemon juice.49 Mineral matter 1. and best cooked thus for invalids.. 12.22 71. especially when dishes are wanted quickly. TURNIPS (MASHED). until enough water has boiled out of the spinach to prevent it from catching. The chemical composition of hen's and duck's eggs are as follows:— Hen's egg. add pepper and salt to taste.VINNYS A1 STORE a minute. and few cakes are made without them.00 100. All the fat of the egg is contained in the yolk. Water . and set it over the fire in a saucepan without any water. Mash them up in a saucepan over the fire. stirring it a few times to prevent it burning.. Put a piece of butter in the saucepan in which the spinach was cooked. an even tablespoonful of the meal. Eggs are a boon to cooks.12 1.11 15. and serve.. and pour a white sauce over them. as enough water will boil out of the spinach to cook it. when melted.. and add as much of the strained-off water as is necessary to moisten it. Heat it gently at first. then strain it through a colander.. 74. Let the spinach heat well through before serving. of butter.. Let the spinach cook 20 minutes. mix it well with the butter and meal. As they are a highly nutritious article of food.. and decorate the spinach with them. and steam them until tender.16 ----------100.. but the white of the egg is pure albumen (or nitrogen) and water.11 Nitrogen ..

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

3 1.4 .4 1.9 .5 1.5 1.5 2.6 .0 .8 .3 2.VINNYS A1 STORE FRUIT--FRESH.1 1.0 .1 4.8 .0 1.7 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 180 140 390 FRUIT--DRIED.6 1.8 .8 2.3 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.0 .5 1.0 1.7 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .6 .4 1.4 1.3 1.1 2. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries Strawberries Water-melons Whortleberries or Wimberries .8 2.6 4.3 .4 2.6 .6 .

0 .7 1.2 3.8 1.1 1.7 1.0 1.5 1.3 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 570 135 120 105 110 105 185 NUTS--SHELLED.5 6.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 2.1 3.1 1.6 2.6 2.1 .7 6.6 1.0 27.2 1.3 1.0 10.2 5.7 6.8 2.9 17.2 1.1 21.1 .4 1.1 4.2 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.6 2.8 1.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .4 2.6 4.1 1.6 1.8 2.0 21.9 1.

8 29.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.4 7.6 7.5 8. Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.6 13.8 13. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.2 13.3 16.3 9.1 9.7 8.1 10.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.4 13.2 10.0 6.2 10.5 6.9 21. .1 16. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.1 25.0 27.7 24. ETC.4 12.0 22.5 14.4 25.8 10.7 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.0 ----9.3 18.9 18.6 15.6 34.

9 10.7 7.6 ----2. an ancient Roman writer. All kinds.5 9.9 5. average Water 10. and in old Latin and Greek books. We find frequent mention of it in the Bible.8 6.1 9.0 11.7 8. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls. Chocolate Cocoa Candy Honey Molasses (cane) 12.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS.3 1760 1670 1795 BISCUITS. Fruit " Gingerbread " Sponge 5.7 1800 1835 BREAD. or . According to Pliny.7 9. the gladiators were called Hordearii.2 9. Barley has been used as a food from time out of mind.9 7.9 9.3 9. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.VINNYS A1 STORE Cake. Plain " Vienna " Water Rye 6. Currant " Hot Cross Corn.0 9. Buns.9 21.

" BARLEY JELLY. Here is the chemical composition of barley meal:— Flesh formers Heat and force formers (carbon)[A] Mineral matters Water 7.0 ===== [A] There is 2. except that they often fought to the death. Barley is a good food. starch.0 14." meaning an intoxicating drink. it is also good for adding to broth or soup. and prepare as "Barley for Babies. add to this 1 pint of boiling milk and water. Mix 1 large tablespoonful of Allinson's barley with a little cold water. and fat to keep us warm and give force. BARLEY FOR INVALIDS AND ADULTS. A little nutmeg gives a pleasant flavour. and cocoa. and its flesh-forming matter is in the form of casin the same as is found in cheese. coffee. let cool. Put 1 teaspoonful of Allinson's barley into a breakfast cup. and was the chief food of our peasantry until the beginning of the nineteenth century.0 2. Barley contains about 7 per cent. Pour into a saucepan and bring to the boil." because they were fed on this grain whilst training. Use 3 teaspoonfuls of Allinson's barley to 1/2 pint of milk and water. of sugar. stirring all the time to prevent it getting lumpy. so that one cannot make a light bread from barley.VINNYS A1 STORE "barley eaters. During illness I advise and use barley water and milk. and 7 per cent. BARLEY GRUEL. then eat. until the cup is full. and to vegetable stews. and there is a fair percentage of mineral matter for our bones and teeth.5 ----100. and it was made from barley. mixed in equal parts.5 per cent. and it can be drunk as a change from tea. of fat in barley. and is much more nourishing than rice pudding. The first intoxicant drink made in this country was ale. more than beef tea. boil together a few minutes. In Nubia. In it we find casin and albumen for our muscles. Hops were not used for beer or ale in those days. Allinson's prepared barley may be eaten as porridge or pudding (see directions). Barley has been used from very ancient days for making an intoxicating drink. This casin is not elastic like the gluten of wheat. take from the fire. from which we get our English word "booze. sugar. mix this perfectly smooth with cold milk and cold water in equal parts. These Hordearii were like our pugilists.5 76. Barley water contains a great deal of nourishment. From this analysis we can judge that barley contains all the constituents of a good food. of sugar. the liquor made from barley was called Bouzah. . BARLEY FOR BABIES. and find this mixture invaluable. and is most useful for making gruel and barley water.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

E. Cambridge Road.. 210.VINNYS A1 STORE Some ALLINSON Specialities INDEX The Perfect Bread Wholemeal Flour "NF" Biscuits Allinson Wholemeal Rusks The Allinson Natural Food for Babies and Invalids "Power" the Ideal Breakfast Food Brunak. the Health Beverage The Allinson Vegebutter The Allinson Breakfast Oats The Allinson Crushed Wheat Allinson Blanc-Mange Powder Allinson Custard Powder Delicious Cocoa and Chocolate Prepared Barley The Allinson Vegetable Soup Finest Nut Oil PRICES ARE SUBJECT TO ALTERATION WITHOUT NOTICE THE NATURAL FOOD CO. . LIMITED.

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

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

There will be no entrance fee.. 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." The importance of pure unadulterated flour for domestic cookery cannot be exaggerated. LTD. The Proprietors of Allinson Gold Medal Wholemeal Flour. 7 lbs. Puddings. 10 " 10/. This competition will run until further notice. and pastry.will be £5 in War Loan Vouchers. 2nd " " £2 " 3 of 20/. Each cake must be made in strict accordance with the directions given as to the quantities of the ingredients.. 1st Prize will be £5 in Cash. in time to reach us by the time indicated on the particulars enclosed with each bag flour. together with your name and address. 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. MONTHLY COMPETITION. £20 Monthly Prize Scheme. etc. Grocers. Many people who wisely use Wholemeal Flour for baking bread fail to realize that it can be used with equal success when making puddings. Bakers. . 210 Cambridge Road. and of the purity and nutritive quality of Allinson there is no question. and home-made Bread.. Allinson Wholemeal Flour alone must be used. Sold only in sealed bags 3-1/2 lbs. realizing the immense value of genuine wholemeal as an economic and nourishing factor of our national diet. Each month ladies will be invited to compete in making one or other of the delicious recipes found in the Handy recipe book enclosed with each bag of Allinson Flour. It contains the full 100% nourishment of unadulterated wheat in a form so perfectly digestible that it is the ideal flour for all possible Baking purposes." £5 " 20 of 5/.will be £3 in Cash. giving to each extra nourishment and retaining all the delicious flavour of fresh-gleaned wheat. of all Health Food Stores. Sole Proprietors: THE NATURAL CO. Cakes. cakes.VINNYS A1 STORE Allinson Gold Medal Wholemeal Flour has been rightly termed the "Flour of Health. 14 lbs. Pack the cake carefully and forward it.

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

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

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

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

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

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

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

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

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

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

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

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

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

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