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

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

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

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

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

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

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. Improved Milk Soup Milk Soup for Children Mincemeat (1) Mincemeat (2) Mincemeat Pancakes Minestra Mint Sauce Mushroom Cutlets Mushroom and Eggs Mushroom and Potato Stew Mushroom Pie Mushroom Savoury Mushroom Soufflé Mushroom Tart and Gravy Mushroom Tartlets Mushroom Turnover Mushrooms. Chocolate Madeira Cake Malvern Pudding Marlborough Pie Marlborough Pudding Marmalade (Orange) Pudding Mayonnaise Egg Mayonnaise Sauce Melon Pudding Milk Froth Sauce Milk Pudding Milk Puddings.

Sweet (2) Omelet. Onion Omelet. Sweet (1) Omelet. French Bean Omelet (French) with Cheese Omelet. Macaroni Omelet. Trappist Omelets. Gardener's Omelet. Tomato (1) 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 . Herbs Omelet. Savoury Omelet Soufflé (1) Omelet Soufflé (2) Omelet Soufflé (Sweet) Omelet.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Nursery Pudding Oatmeal Bannocks Oatmeal Cakes (Crisp) Oatmeal Finger Rolls Oatmeal Pancakes Oatmeal Pie Crust Oatmeal Pudding Oatmeal Soup Olive Sauce Omelet. Lentil Omelet. Tomato (2) Omelet. Sweet (3) Omelet.

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

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

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

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

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

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

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.

and Spanish Onions Sausages.VINNYS A1 STORE q q Chocolate r Currant (Red and White) r Curry (1) r Curry (2) r Egg r Egg Caper r Egg with Saffron r French r Herb r Horseradish r Mayonnaise r Milk Froth r Mint r Mustard r Olive r Onion r Onions. Potato Savouries— r Artichokes and Tomatoes r Bean Pie r Bread and Cheese r Butter Beans and Parsley Sauce r . 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.

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

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

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

Stewed Spanish Pudding Spanish Rice Spanish Salad r . 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. Stuffed. 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.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. and Brown Sauce Spanish Onions.

VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Spanish Stew Spice Sauce Spinach Spinach Dumplings Spinach Soup Spinach Tortilla Sponge Cake. Roly-poly Sponge Dumplings Sponge Mould Spring Soup Stewed Fruit Pudding Stewed Mushrooms Stewed Pears and Vanilla Cream Stewed Spanish Onions Stews— r Macaroni r Mushroom & Potato r Potato & Mushroom r Spanish r Vegetable Stirred Eggs on Toast Strawberry Cream Strawberry Custard Stuffed Eggs Stuffed Potatoes (1) Stuffed Potatoes (2) Stuffed Potatoes (3) Stuffed Potatoes (4) Stuffed Spanish Onions and Brown Sauce Stuffed Sweet Rolls Substantial Bread Puddings Summer Salads Summer Soup Sweet Batter Sweet Corn Fritters Sweet Creamed Eggs Sweet Omelet (1) . Queen's Sponge Cake (1) Sponge Cake (2) Sponge Cakes. Ginger 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. Bran Tipsy Cake Toasted Potatoes Tomato aux Artichokes Tomato and Egg Sandwiches Tomato and Egg Sandwiches Tomato & Onion Pie Tomato & Potato Pie Tomato and Tapioca Soup Tomato Eggs Tomato Omelet (1) Tomato Omelet (2) Tomato Pie Tomato Sauce (1) Tomato Sauce (2) Tomato Sauce and Egg Tomato Soufflé Tomato Soup (1) q q q q q q q q q q q q q q q q q q q q q q q q q q . Almond r Chocolate r Lemon r Lemon Cream r Onion r Treacle Tartlets. Black Currant Tea.VINNYS A1 STORE q q q q q q q Sweet Omelet (2) Sweet Omelet (3) Swiss Cream Swiss Eggs Syrup.

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

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

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

Extractives.0 1.0 50.0 3.8 1. Matter.9 5.0 0. husk free Pearl Barley Barley Meal Rye flour Maize Rice.5 . J.0 65.3 49.5 68.5 7.1 0.0 69.0 Mackerel Herring Bacon 44.6 76.0 0.0 14.5 76. Heat-producers FleshStarch.2 6.0 22.2 18.3 3.5 9.0 40. Mineral Ossein.0 71.0 63.6 2. Wheat. Water.8 44.6 Water.5 3.5 10.4 14.0 2.9 6.5 0.0 NUTS.0 -12. cleaned 11.2 1. Fat. Mutton Chop 7. White English Fine Flour.4 24. &c.0 13. Fat.5 0.7 7.6 15.5 14.7 6.5 2.6 1.0 38.0 23.0 71. Oatm'l.0 0.5 74. Peas Lentils Haricots 22.7 2.1 5. formers.5 Fowl 14. fresh Scotch Buckwheat. &c.0 14.5 1.8 0.7 17.9 13.5 2.5 14.1 2.5 14.0 51.5 8. Fibre.0 0.7 2.0 63.0 30.3 2.0 Pork 4.5 6. from white soft Wheat Coarse Bran Household Flour.1 32.2 50.B.0 13.8 5.0 7. etc.6 2.8 4.3 44.1 0.1 2.0 52.3 100 Parts Contain GRAINS.0 9.3 5.1 2.2 11.6 14.3 14.1 3.1 10.4 1. Sugar.7 81.7 1.0 5. 1.7 10.1 ----2.6 Mutt'n C.6 PULSE.2 4.0 69.0 11.0 13.7 0.5 3.0 16.6 5.7 2.VINNYS A1 STORE 100 Parts Contain Albuminoids.5 76. Gristle. Walnuts[F] 12. Mineral Indigestible Matter.0 1.1 15.3 1.5 7.9 31.1 42.Bone -Beef 8.2 -3.0 0.5 10.3 1.0 0.2 16.0 0.0 8.5 15.0 1.0 64.

8 80.1[B] 0.7 9.2 12.6 1.5 --0.1 5.8 89.8 96.8 19.9 1.2 -1.4 0.5 --1.1 0.1[B] 1.3 0.4 1.6 2. K.0 93.8 3.8 6.5 1.0 86.5 2.7 1.5 2.4 5.4 0. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.7 55.0 2. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1.8 0.5 0.9 0.6 0.0 0.0 1.6 6. Turnips.8 94.7 2.2 0.9 17.0 96.0 3.8 3.1 28.6 4.8 1.5 0.9[B] 0.6 ROOTS AND TUBERS.1 0. STALKS.2 0.4 3.0 93.4 0.7 2.0 0.4 3.0 9.3 4.2 1.2 -0.0 81.8 2.3 5.0 2.6 0.1 0.8 89. Potatoes.4 4.0 2.8 7.0 2.2 .5 0.6 0. STEMS.8 1.5 0. solid kernel 8.5 0.4 14.0 0.0 5.0 95.4 0.0 0.7 1.0 84.9 66.0 LEAVES.7 0.2 3.8 2.2 5.7 1.1 FRUITS.1 18.5 35.8[D] 1. Peaches[E] Bananas Figs.8 0.3 14.8 4.4 2.4 11.0[B] 2.3 5.7 65.2 80.8 1.5 20.2 0.2 75.0 46.5 0.9 48.1 0.0 1.1 8.7 1.5 4.4 0.0 2.5 1.5 -1.1 6.5 1.5 83.0 11.5[C] 0.1 6.4 0.9 2.7 84. Cherries[E] K.9 -0.3 8.3 11.0 91.5 1.2 0.0 82. 1.0 87. K.5 11.6 8.0[B] 0.7 13.4 0.2 1.2 0.5 0.7[B] 0.9[B] 0.8 0.0 80. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.7 0.3 90.6 0.8 95.3 1.9 0.7 2.0 8.7 92. Currants.3 81.4 2.1 89.1 0.5 0.7 0.0 2.6 0.0 73.2 7.5 2.9 16.9 5.0 1.3 93.8 0.3 0.0 0.0 1. Plums[E] K.6 0. C.3 0. Apples Pears Gooseberries Grapes Strawberr's K.6 0.8 0.2 -0.5 20.7 0. AND WHOLE PLANTS.2 85.VINNYS A1 STORE Filberts[F] Cocoa Nut.

7%.9 Goats' Mk. [H] Mean of 13 analyses.2 87. I hope that it will be found useful by many and a help to those who wish to live in a way which is conducive to health and at the same time innocent of slaughter and cruelty.0 91.. Avoid disease-communicating foods. J.. 13. WB 37.0 23. [D] Tartaric acid.75 0.7 35. [E] Without stones. mean of 70 analyses.W.0 35.B.2 0.0 Butter 2. and you will be rewarded by an increase of health and consequently of happiness.9 0. 7 brands.2 9.7 Hum'n Mk..8 ---3.0 Cream 6..5 4.0%.7 36. American.0 2. J. to which the inquirer is referred.0 4.1%.8 0. Glo'ster. König. Cows' Milk 4.2 2. Johnstone.[H] 10.0 5.0 Skim Milk 4.0 0.3 0.4 1. A.5 55.4 22. [F] Fresh kernels. Blyth. Cameron.9 86. 2.5 88.3 54.16 1.25 4.4 0.8 1. those who are dependent on them will benefit by it.4 11. [C] Citric acid.0 5. Healthful cookery must result in health to the household and. to the nation. 41.0 4. use those only which are conducive to health.3% oxalic acid.6 71. 38.1 Cheese.0 10.0 2.5 5.0 89. The letters refer to the authorities for the analyses:—J. [G] Extractives.3 -----------86.. Milk sugar.VINNYS A1 STORE MILK AND DAIRY PRODUCE. W. [B] Malic acid. WB 3.2 Hens' Eggs[A][G] 14.B.5 5. If they learn to prepare wholesome and pure food.3 Asses' Mk. Otto Hehner. WB 1. James Bell.. K. The health of the nation to a great extent is in the hands of our cooks and housewives.8 22. cane sugar.56 0. WB 3.7 [A] Contains 0.5 Condensed Milk. H. therefore. &c.0 Cheese. I now leave this book in the hands of the public. dble. . The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall). C..

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

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

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

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

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

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

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

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

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

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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

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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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

6 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.4 .7 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 180 140 390 FRUIT--DRIED. 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 .6 .0 .4 1.8 2.8 .7 .8 2.0 1.6 1.3 .1 4.5 1.1 1.3 .0 .6 4.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .VINNYS A1 STORE FRUIT--FRESH.5 1.5 2.3 1.6 .3 2.6 .9 .4 1.0 .8 .5 1.4 1.4 2.1 2.3 1.0 1.8 .

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 2.7 1.1 4.8 2.7 1.2 1.6 2.2 1.7 6.7 6.2 1.5 6.8 2.4 1.1 3.2 3.2 5.1 .1 1.9 17.0 27.6 1.8 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.0 10.6 4.0 1.0 .6 2.4 2.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .1 .6 1.9 1.1 21.6 2.3 1.5 1.8 1.0 21.1 1.1 1.3 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 570 135 120 105 110 105 185 NUTS--SHELLED.

0 22.3 18.7 24.4 13.8 29.0 27.8 13.3 9.1 9.5 6.1 10.6 13.7 8.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.6 34.4 7.5 14.2 10.3 16.6 7.0 ----9.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.1 16. ETC.4 25. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.2 13.8 10.0 6. Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour. .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.7 8.9 21.4 12.6 15.1 25.9 18.2 10.5 8.

Buns.5 9. All kinds.9 10.6 ----2. the gladiators were called Hordearii.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS.VINNYS A1 STORE Cake.0 9. an ancient Roman writer.7 8. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.9 9.2 9.7 9.8 6.1 9. and in old Latin and Greek books. average Water 10. or . According to Pliny.9 5. Barley has been used as a food from time out of mind. Chocolate Cocoa Candy Honey Molasses (cane) 12.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.3 9.9 21.3 1760 1670 1795 BISCUITS.0 11. Fruit " Gingerbread " Sponge 5. Currant " Hot Cross Corn. Plain " Vienna " Water Rye 6.7 1800 1835 BREAD. We find frequent mention of it in the Bible.9 7.7 7. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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