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

Potato Croquettes.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q Blackberry r Cheese Sandwiches r Chocolate r Chocolate (French) r Chocolate. 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. Red and White Curry Balls Curry Sandwiches Curry Sauce (1) Curry Sauce (2) Curry Sauce. and Stewed Pears r Whipped Crisp Oatmeal Cakes Croquettes. Tea Currant Sauce.

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.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. Spinach Dumplings. Baked r Pudding without Eggs r Raspberry r Strawberry r Savoury (1) r Savoury (2) Cutlets.

Sweet Creamed r Eggs. Poached 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 . Scotch r Eggs. Tomato r Eggs. Tarragon r Eggs. Scalloped r Eggs. Stuffed r Eggs. Swiss r Eggs.VINNYS A1 STORE q q q q q q q q q q q q q q Egg Savoury r Eggs à la Bonne Femme r Eggs à la Duchesse r Eggs au Gratin r Eggs and Cabbage r Eggs and Mushrooms r Eggs.

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

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

Potted. & Rice Lentils. Italian Macaroni Omelet Macaroni Pancakes .VINNYS A1 STORE r r r q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Oatmeal Water Rice Pudding Italian Macaroni Jam & Bread Pudding Jam Batter Pudding Jellies. Apple Jellies. Curried. 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.

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

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

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

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

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

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

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

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

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

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

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

Mushroom Soufflé. with Dumplings . Omelet Soufflé. Simple 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. Gooseberry Soufflé. Cheese Soufflé. Greengage Soufflé. Savoury Soufflé. Omelet (1) Soufflé. Rock Semolina Blancmange Simple Fruit Pudding Simple Pudding Simple Soufflé Sly Cakes Snowballs Sorrel Sauce Sorrel Soup (1) Sorrel Soup (2) Sorrel Soup (French) (3) Soufflé. Potatoes Soufflé. Chocolate Soufflé. Apple Soufflé. Ratafia 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. Rice Soufflé. Omelet (2) Soufflé. Bread Soufflé. Sweet Omelet Soufflé.

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

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

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

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

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

In breads and cakes I have used a small quantity of yeast for the rising of the dough. Nowadays most people admit that "too much meat is eaten". 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. it has to be left to the good judgment of the readers to use them on rare occasions only. come on the table perhaps once a month. The list is copied from a little pamphlet by A. and those who wish to give the diet a trial. she is often at a loss how to set about it. Vegetarians also frequently stay with non-vegetarian friends. baking powder.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. baking powder had been used. I will now give a list of the composition of the various foods. Another danger lies in the fact that these chemicals are too dear to be supplied pure to the public. published by the Vegetarian Society in Manchester. heavy and dull feelings. and they will be found to be less rich than those in most of the cookery books published. this is the rock on which many "would-be vegetarians" come to grief. Should any one wish to make the dishes richer. not to eat much pulse. soda and bicarbonate of soda. in the same way egg powders are simply starch powders. is nothing but ordinary flour mixed with some sort of baking powder. are all most injurious to the system. and often are the primary cause of stone in the kidney and bladder. those who once have got accustomed to the use of yeast will not find it any more trouble than using baking powder. because they have an idea that only they will support them when the use of meat is abandoned. or cream. and often cause acute dyspepsia. This is a farinaceous food which should be used much more largely in vegetarian cookery than it is. but also to flesh eaters. soda. and give rise to various stomach troubles. . for in it will be found a set of thirty menus. They are often used in the making of acid drinks. Let me draw the attention of vegetarians to the use of soaked sago in many dishes. I hope. They take these very concentrated. or lodge with others who do not understand how to provide for them. savouries or sweets. BUTCHERS' MEAT AND FISH. like arsenic. Even salt and spices are best used in great moderation. bicarbonate of soda. mixed with baking powder. one for each day in a month. I have tried to make this a hygienic cookery book. Not only do they delay the digestion of the foods in which they are used. in vegetable haggis. it can easily be done by an addition of butter. for instance. lentils or peas perhaps once a week. the first step towards it is to use them as sparingly as possible. and general discomfort. nitrogenous foods in rather large quantities. It may here be beneficial to give a few hints as to the harm done by the use of the most commonly introduced chemicals. Self-raising flour. in boiled savouries or sweets which are largely made of wholemeal. but also cause rheumatism and gout. The results to persons of sedentary habits of eating pulse foods often are indigestion. For such this book will especially prove useful. which always demands cheap goods. namely. the abuse of pulse food was generally the chief one. but there are a number of dishes introduced which can hardly claim to be hygienic. when I inquired closely into the causes. Throughout this book it will be found that the use of wholemeal has been introduced in the place of white flour. convince the readers that all these chemicals are best avoided in culinary preparations. that is. tartaric acid. as well as to vegetarians who may wish to use it for reference. when lemons are not handy. Those persons who do not care to follow the hygienic principle in its entirety can easily substitute white flour if preferred. tartaric acid. The recipes have been written bearing in mind the necessity for a wholesome diet. and. I have known several people who tried vegetarianism who have given up the trial in despair. They are foods which. which is liked by so many on account of its convenience. and these chemicals have been left out of this book entirely. in which a substitute for suet is required to lighten the mixture. the most concentrated of all foods. to be beneficial to the system of the consumer. In my own household butter beans. Baking powder. at any rate. Flesh F. which may be instructive and useful to those to whom the study of dietetics is new. and it will be better for the health of each individual if the plainer dishes only are prepared for the daily table. I wish here to impress on vegetarians. and the result is that many of the chemicals in the market are mixed with other still worse poisons. for instance. giving suitable recipes with quantities for one person only. who are often at a loss for recipes for non-flesh dishes. These few remarks will. but it takes a long time to wean people entirely from the use of condiments. require a great deal of muscular exertion on his part. coloured and flavoured. eggs. and citric acid. roly-poly pudding. They irritate the stomach violently. Tartaric acid and citric acid also belong to the class of injurious chemicals. but when the housewife tries to put before her family or friends a meal in which meat is to be conspicuous by its absence. as.W. Thoroughly soaked sago should be used in all dishes. and then only when they have plenty of physical work to do. 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 all fruit or vegetable puddings which are boiled in a paste. Duncan.

Peas Lentils Haricots 22. formers. &c.5 14.0 50.1 0.5 14.0 38.6 76.5 14. cleaned 11.7 6.2 11.2 4. &c.0 9.0 64.5 3.5 76.0 14.7 10. fresh Scotch Buckwheat. J.5 .0 -12.1 2.5 7. Extractives.0 40. from white soft Wheat Coarse Bran Household Flour.5 74.0 11.5 10.1 10. Fat.2 16.0 13.0 63.8 5.6 2.5 10. Fat.1 32. Gristle.1 15.1 3.1 2.6 Water. Mineral Ossein.0 63.0 51.0 13.0 Mackerel Herring Bacon 44.0 69.0 1.9 6.Bone -Beef 8. White English Fine Flour.0 0.B.0 52.2 -3.0 3.7 1.0 0.5 3.8 0.6 15.0 2.3 2.7 81.7 2.1 42.0 71.6 PULSE.5 0. Mutton Chop 7.5 6.7 2. Matter. Water. Mineral Indigestible Matter.1 5.8 44.0 69.4 1.9 31.0 8.2 1.0 0.8 4.9 13.6 5. husk free Pearl Barley Barley Meal Rye flour Maize Rice.5 15.4 24.5 8.3 44.2 18.7 2.9 5.5 2.5 7.0 0.3 3. etc.VINNYS A1 STORE 100 Parts Contain Albuminoids.0 14.0 0. Sugar. Fibre.5 0.5 76.3 49.0 1. Walnuts[F] 12. Oatm'l.6 2.3 1.3 100 Parts Contain GRAINS.0 NUTS.2 6.5 68.1 2.7 7.8 1.5 2.3 5.7 17.7 0.0 71.2 50.6 1.0 65.0 23.5 1.4 14. 1. Heat-producers FleshStarch.0 7.0 Pork 4.0 1.5 9.0 13.1 0.6 14.0 22.3 14.0 30. Wheat.3 1.6 Mutt'n C.0 5.5 Fowl 14.1 ----2.0 0.0 16.0 0.

1[B] 1.3 1.3 5.9[B] 0.2 7.8 89.0 81.0 2. Peaches[E] Bananas Figs.5 0. STEMS.5 0.6 ROOTS AND TUBERS.7 55.1 8.0 1.9 17.6 4. Potatoes.0 93.6 8.5 0.0 73.6 1.2 -0.5 0.7 9.0 0.0 9.2 0.1 0.0 82.5 4.0 0.2 -1.3 81.5 1.6 0.9 16.5 2.6 0.1 0.8[D] 1.4 11.6 6.0 2.1 6.9 1.1 18.7 2. Plums[E] K.8 2.7 1.8 89.3 4.5 0.8 96.1 6.0 2.0 1.1 FRUITS.5 0. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.4 2.4 5.2 0.4 0.2 0.0 46. Apples Pears Gooseberries Grapes Strawberr's K. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.4 0.3 0.4 1.9 -0.0 0.0 8.2 80.7 92.1 0.6 0.0[B] 0.8 1.5 2.3 8.9 5.4 0.0 95.1 5.2 0.3 93.5 35.4 0.1 89.5[C] 0.0 LEAVES.0 93.8 0.5 0.7 2.2 5.0 84.3 0.0 86.3 90. Cherries[E] K.9 0.6 0.8 7.1 0.5 --0.0 1.3 11.8 94.7 0.5 1.0 2.8 0.8 95.6 0.2 1.7[B] 0.2 0.3 5.2 3.7 84. 1.4 2.5 1.9[B] 0. solid kernel 8.6 0.8 1.4 3.0 87.4 0.0 2.8 4.7 1. STALKS.8 3.0 2.0 0.4 4.3 14.VINNYS A1 STORE Filberts[F] Cocoa Nut.4 14. Currants.7 0.4 3.1 28.7 2.2 .8 0. K.7 13.5 20.7 0.9 2.0 1. K.0 80.4 0.0 5.7 65.9 66.8 1.8 0. AND WHOLE PLANTS.6 2.5 0.6 0.7 1.5 2.2 12.5 83.9 0.1 0.5 -1.2 75.8 80.7 1.1[B] 0.0 91.8 2. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1.4 0.0 3.0 0.5 1. C.5 20.5 11.8 19.2 -0.0 11.3 0.9 48.0[B] 2.8 3.2 85. Turnips.0 96.8 6.5 --1.2 1.7 0.8 0.

.B.5 Condensed Milk.B. The letters refer to the authorities for the analyses:—J.0 10.5 5. 38. therefore. dble.0 5.1%.5 88. Otto Hehner. to the nation.5 5.2 0..8 0. James Bell.0 2.3 0. A.. to which the inquirer is referred.0 Cream 6. [B] Malic acid. Cows' Milk 4. 2. [G] Extractives. J. 13.8 22.0 Cheese. use those only which are conducive to health.3 54. WB 3.0 4.2 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..7 Hum'n Mk. Glo'ster.0 23. and you will be rewarded by an increase of health and consequently of happiness. Cameron. [E] Without stones. WB 1. W.W. C.4 22.2 Hens' Eggs[A][G] 14. mean of 70 analyses. [C] Citric acid.0 89. Milk sugar. WB 3.3% oxalic acid. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall).VINNYS A1 STORE MILK AND DAIRY PRODUCE.. I now leave this book in the hands of the public. Avoid disease-communicating foods.0 4.0 Skim Milk 4. König. cane sugar. K.9 Goats' Mk.2 9..25 4. 41.0 35.7 35.5 4.7 36.4 0.6 71.1 Cheese.4 1.9 86.5 55.2 2. WB 37.[H] 10. &c.0 91. [D] Tartaric acid. H.7 [A] Contains 0. Healthful cookery must result in health to the household and.75 0..56 0. Blyth.0 0. 7 brands.16 1.3 -----------86. [F] Fresh kernels. The health of the nation to a great extent is in the hands of our cooks and housewives.8 ---3.8 1. [H] Mean of 13 analyses.4 11. If they learn to prepare wholesome and pure food.3 Asses' Mk.9 0. J. .0%. those who are dependent on them will benefit by it.0 2.7%. American.0 5. Johnstone.0 Butter 2.

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

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

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

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

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

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

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

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

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

VINNYS A1 STORE

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

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

VINNYS A1 STORE

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

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

VINNYS A1 STORE

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

VINNYS A1 STORE

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

EGG COOKERY. and set it over the fire in a saucepan without any water. mixing with them 1 oz.22 71. stirring it a few times to prevent it burning... Wash the spinach thoroughly. Peel and wash the turnips. set .. 12.12 1.. Heat it gently at first. as enough water will boil out of the spinach to cook it.11 Nitrogen . and a little lemon juice. add pepper and salt to taste. and steam them until tender. stir into it a spoonful of Allinson fine wheatmeal. of butter.. All the fat of the egg is contained in the yolk. an even tablespoonful of the meal. Let the spinach heat well through before serving. in fact everything required for building up the organism of the young bird. they should not be indulged in too freely... TURNIPS (MASHED). and serve.. Eggs are a good food when taken in moderation.49 Mineral matter 1. Use 1 oz. They can be prepared in a great variety of ways. and best cooked thus for invalids. of butter.. Have ready 1 or 2 hard-boiled eggs cut in slices. Eggs contain both muscle and bone-forming material. and few cakes are made without them. The best way of lightly boiling an egg is to put it in boiling water. Return the spinach to the saucepan. and keep stirring the meal and butter for 1 minute over the fire.. Put a piece of butter in the saucepan in which the spinach was cooked. and the juice of 1/2 a lemon to 4 lbs..16 ----------100. when melted. but the white of the egg is pure albumen (or nitrogen) and water. pressing the water out with a wooden spoon or plate. and add as much of the strained-off water as is necessary to moisten it.00 100. mix it well with the butter and meal.. As they are a highly nutritious article of food. 12. Eggs are a boon to cooks. The chemical composition of hen's and duck's eggs are as follows:— Hen's egg. until enough water has boiled out of the spinach to prevent it from catching.VINNYS A1 STORE a minute. of spinach. They enter into a great many savoury and sweet dishes... then strain it through a colander. 74..55 12. Mash them up in a saucepan over the fire. and pour a white sauce over them.... Duck's egg..24 Fat . and decorate the spinach with them.. Pile the mashed turnips on a flat dish.11 15.00 ====== ====== Eggs take a long time to digest if hard boiled. especially when dishes are wanted quickly. Eggs are most easily digested raw or very lightly boiled. Let the spinach cook 20 minutes. Water . SPINACH.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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 .4 2.6 1.6 .3 1.6 4.1 4.9 .6 .4 1.0 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .0 .5 2.8 .3 2.4 1.0 .1 1.3 .3 1.1 2.0 .8 .7 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 180 140 390 FRUIT--DRIED.6 .4 1.6 .5 1.5 1.8 2.5 1.3 .4 .7 .0 1.8 .VINNYS A1 STORE FRUIT--FRESH.8 2.

Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 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 2.8 2.3 365 220 215 145 215 215 210 140 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.6 2.2 1.1 1.2 3.0 1.1 1.1 1.0 10.6 2.4 2.6 4.5 1.1 .2 1.4 1.8 2.6 1.1 4.3 1.7 6.1 21.0 21.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .6 1.7 1.9 17.7 6.7 1.2 5.1 .1 3.5 6.8 1.0 27.9 1.8 1.6 2.0 .2 1.

small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.8 13.5 14.4 25.1 25.2 13.4 12.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.6 7. Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.5 8.3 16.6 15.9 18.4 13.7 24.0 27.1 10.3 18.9 21.0 --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.8 29.0 ----9.0 6.1 16.5 6.4 7.7 8. ETC.6 13. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.3 9.6 34.1 9.8 10.2 10.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.7 8.0 22. .2 10.

We find frequent mention of it in the Bible.VINNYS A1 STORE Cake. Barley has been used as a food from time out of mind. All kinds.7 7.2 9. Currant " Hot Cross Corn.0 9.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS.7 1800 1835 BREAD. According to Pliny.9 21. Buns.9 5. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.1 9.9 7.3 1760 1670 1795 BISCUITS.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.5 9.7 9.0 11. and in old Latin and Greek books.7 8.3 9. Fruit " Gingerbread " Sponge 5. Plain " Vienna " Water Rye 6.6 ----2.9 9.9 10. Chocolate Cocoa Candy Honey Molasses (cane) 12. the gladiators were called Hordearii.8 6. or . an ancient Roman writer. average Water 10.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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