VINNYS A1 STORE

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

For Free Ebooks Instant Download Click Here For Free Website Promotion Sites Click Here

VINNYS A1 STORE

FOR MORE GREAT EBOOKS CLICK HERE
INDEX
q q q q q q q q q q q

q q q q q q q

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

VINNYS A1 STORE
q q q q q q q q q q q q q q q q q q q q q q q q q q q q

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

q q q q q q q

q

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

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

VINNYS A1 STORE
q q q q q q q q q q q q

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

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

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
q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q

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

and Stewed Pears r Whipped Crisp Oatmeal Cakes Croquettes. Brown Curry Savoury Curried Eggs Curried Lentils & Rice Curried Potatoes Curried Rice Curried Rice & Lentils Curried Rice and Tomatoes Custards— r And Fruit Puddings r Allinson's r Almond r . Celery Crusts for Mince Pies Cucumber Salad Cup Custard Currant (Black).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. Whipped r Egg r Lemon r Lemon Tarts r Macaroon r Macaroni r Orange r Raspberry r Russian r Strawberry r Swiss r Vanilla. Tea Currant Sauce. Potato Croquettes. Red and White Curry Balls Curry Sandwiches Curry Sauce (1) Curry Sauce (2) Curry Sauce.

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

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

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

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

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

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

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

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

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

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

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

II Puffs. 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. 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.

Lentil Rock Seed Cakes Rolled Wheat Pudding Rolls. How to Cook Rice (Ground) Pancakes Rice (Ground) Pudding Rice (Italian) Savoury Rice (Portuguese) Rice Pudding (French) Rice Savoury Croquettes Rice Soufflé Rice Soup Rice (Spanish) Rissoles. Curried Rice and Onions Rice and Onion Soup Rice and Wheat Bread Rice Cakes (1) Rice Cakes (2) Rice. Curried Rice Fritters Rice. Unfermented Finger Rose Sauce Rusk Pudding . Oatmeal Finger Rolls. Stuffed Sweet 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.

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

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

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

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

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

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

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

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

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

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

7 2.7 7.0 8.0 0.7 10.1 3. Fat.5 2.0 Mackerel Herring Bacon 44. Mineral Ossein.8 44.3 2.6 Mutt'n C. 1.3 3.0 1.5 74.1 0.0 38.2 50. Fibre.7 2.5 76.2 1.0 13.9 6.0 9.VINNYS A1 STORE 100 Parts Contain Albuminoids. Heat-producers FleshStarch.0 71. cleaned 11.0 0.0 52.5 Fowl 14.7 2.0 69.7 6.6 PULSE.1 15.2 18.1 ----2.0 16.5 68.8 1.7 81. Water.6 2. from white soft Wheat Coarse Bran Household Flour.2 -3.0 2.4 1. &c.0 14.3 5.5 0.9 5. White English Fine Flour.0 50.5 0.7 0.7 17. etc.9 13.0 1.0 0.0 71. Oatm'l.6 14.4 14.0 13.3 100 Parts Contain GRAINS.5 14.3 1.0 63.9 31.4 24.0 63.2 11.0 3.0 64.6 5.8 0.B. Sugar.0 13.5 2.Bone -Beef 8.3 1.3 44.5 8.6 Water.0 0.5 10.6 76. Matter.6 1. fresh Scotch Buckwheat.3 14.5 3.0 -12.5 3.5 76. Fat.0 40.1 0.1 2.2 6. Extractives.1 2.0 0. Peas Lentils Haricots 22.5 14. formers.6 2.5 . Mutton Chop 7.7 1.0 0.0 5.1 5.5 7.0 51. Wheat.1 42.5 9.0 1. husk free Pearl Barley Barley Meal Rye flour Maize Rice.0 7.2 4.0 11.0 30.0 23.5 14.8 5. &c.2 16.3 49.1 2.5 15.0 NUTS.5 6.0 0.0 14.5 10.1 32.0 69. J.1 10.0 Pork 4. Mineral Indigestible Matter.5 7.5 1. Gristle.0 22.0 65.8 4.6 15. Walnuts[F] 12.

6 0.8 3.0 2. Potatoes.5 1.8 0.5 1.4 4.0 2.6 0. K.0 2.0 LEAVES.5 0.8 1.7 0.6 0.3 11.0 0.7 92. AND WHOLE PLANTS.8 1.0 46.5 20.0 9.0[B] 0.1 5.5 0.2 1. Plums[E] K.8 89.4 1. Peaches[E] Bananas Figs.0 86.8 94.2 .2 0.6 0.2 0.0 1.5 2.7 13.6 0.1[B] 1.0 84.7 55.0 80. STEMS.6 4.5 0.4 3.7[B] 0.1 0. C.3 14.7 2.7 84.0 2.5 1.0[B] 2.3 8.1 0.5 0.9 16.0 96.5 0.3 0.0 0. solid kernel 8.9[B] 0.1 FRUITS.0 91.2 3.2 -1.7 65.3 5.2 0.7 1.2 1.3 93.4 0.0 87.8 0.4 11.0 95.7 1.5[C] 0.3 81.2 75.0 2.1 0.0 93.2 0.VINNYS A1 STORE Filberts[F] Cocoa Nut. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1.8 96.1 6.9 17.0 0.0 73.4 0.2 80.8 3.7 1.4 14.4 3.4 5.6 ROOTS AND TUBERS.8 80. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.7 0.2 5.0 2.6 2.1[B] 0.5 2.6 0.1 8.8 95.2 85.8 7.1 0.0 3.8 4.8 2.8 2.0 5.1 89.4 0. Turnips.8 19. 1.0 82.6 6.0 81.8 0.7 9.6 0.7 1.3 0.3 4.1 18.9 48. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.7 2.9[B] 0.0 8.8 6.5 --1.4 0.1 28.9 0.4 0.8 1.0 1.6 1.1 6.8 0.5 83.5 --0.5 -1.0 11.5 11.9 1.7 0.9 5.9 -0.4 2.3 0.5 20.3 5. STALKS.7 2.5 35.3 90. Apples Pears Gooseberries Grapes Strawberr's K.9 2. K.0 0.9 66.3 1.1 0. Currants.5 1.2 7.8[D] 1.0 1.5 2. Cherries[E] K.6 8.8 0.2 12.4 2.2 0.4 0.2 -0.4 0.5 0.0 0.9 0.5 4.0 93.8 89.2 -0.5 0.7 0.5 0.0 1.

.0 89. dble. Cows' Milk 4.5 88.[H] 10. WB 1. [F] Fresh kernels. mean of 70 analyses.4 1.56 0.6 71.5 Condensed Milk.8 ---3.0 35. H. Glo'ster. Blyth.0%. 38.5 5.4 11.B. Cameron. use those only which are conducive to health. to the nation.5 5.7%.4 0. to which the inquirer is referred. A. WB 3. 2.9 86.2 9.3 54. .75 0.5 4..0 0.9 0.. 7 brands.3 -----------86.8 22. C. WB 3. 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.9 Goats' Mk. American..W.3 Asses' Mk.8 1..0 Butter 2. I now leave this book in the hands of the public. K. Milk sugar.7 [A] Contains 0.B. 13. Healthful cookery must result in health to the household and.5 55. Johnstone.7 Hum'n Mk. [C] Citric acid.0 91. [B] Malic acid. J.2 Hens' Eggs[A][G] 14.0 2. 41. cane sugar. The letters refer to the authorities for the analyses:—J.1 Cheese.0 Cheese.. WB 37.2 2..4 22.0 4. &c. Otto Hehner.7 36.VINNYS A1 STORE MILK AND DAIRY PRODUCE.0 10.8 0.25 4. W.0 2. [H] Mean of 13 analyses. [E] Without stones. If they learn to prepare wholesome and pure food.2 87. and you will be rewarded by an increase of health and consequently of happiness.0 5. therefore. James Bell.0 Skim Milk 4. The health of the nation to a great extent is in the hands of our cooks and housewives.3% oxalic acid.0 4. [D] Tartaric acid.2 0. König. [G] Extractives. those who are dependent on them will benefit by it.0 Cream 6.0 5.0 23. Avoid disease-communicating foods.7 35. J.3 0.16 1.1%. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall).

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

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

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

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

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

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

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

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

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

VINNYS A1 STORE

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

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

VINNYS A1 STORE

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

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

VINNYS A1 STORE

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

VINNYS A1 STORE

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

All the fat of the egg is contained in the yolk.11 Nitrogen . mixing with them 1 oz..49 Mineral matter 1. then strain it through a colander...55 12.24 Fat . and decorate the spinach with them.. mix it well with the butter and meal. Put a piece of butter in the saucepan in which the spinach was cooked.. Eggs are a boon to cooks.. and pour a white sauce over them.. Water . Pile the mashed turnips on a flat dish. They can be prepared in a great variety of ways.. EGG COOKERY. Eggs are most easily digested raw or very lightly boiled. as enough water will boil out of the spinach to cook it. The best way of lightly boiling an egg is to put it in boiling water. an even tablespoonful of the meal. and set it over the fire in a saucepan without any water.. but the white of the egg is pure albumen (or nitrogen) and water..22 71. Wash the spinach thoroughly. Use 1 oz. and few cakes are made without them. and steam them until tender. and the juice of 1/2 a lemon to 4 lbs.. add pepper and salt to taste.. when melted. As they are a highly nutritious article of food.16 ----------100. and a little lemon juice. of spinach. 12. they should not be indulged in too freely. and best cooked thus for invalids... in fact everything required for building up the organism of the young bird. stir into it a spoonful of Allinson fine wheatmeal. of butter. 74. and keep stirring the meal and butter for 1 minute over the fire. Peel and wash the turnips.. SPINACH.. set . Have ready 1 or 2 hard-boiled eggs cut in slices. stirring it a few times to prevent it burning. Duck's egg. Let the spinach cook 20 minutes. 12. Eggs are a good food when taken in moderation. Heat it gently at first.11 15. pressing the water out with a wooden spoon or plate. The chemical composition of hen's and duck's eggs are as follows:— Hen's egg. of butter..VINNYS A1 STORE a minute. Let the spinach heat well through before serving. Return the spinach to the saucepan. and serve. especially when dishes are wanted quickly.. until enough water has boiled out of the spinach to prevent it from catching.12 1. and add as much of the strained-off water as is necessary to moisten it. TURNIPS (MASHED).. Mash them up in a saucepan over the fire.00 ====== ====== Eggs take a long time to digest if hard boiled.. They enter into a great many savoury and sweet dishes. Eggs contain both muscle and bone-forming material.00 100.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

4 .0 .1 4.0 1.1 2.0 .6 1.8 .0 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .5 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.4 1.6 .5 2.6 .5 1.3 .8 .7 .0 1.4 1.6 .3 2.VINNYS A1 STORE FRUIT--FRESH.4 1.4 2.8 2.5 1.6 4.3 .9 . Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries Strawberries Water-melons Whortleberries or Wimberries .8 .1 1.6 .7 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 180 140 390 FRUIT--DRIED.3 1.3 1.8 2.

0 27.0 1.6 4.0 10.2 5.7 6.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .7 1.5 6.9 1.2 3.6 1.6 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.4 1.1 .3 1.6 2.8 1.0 21.6 1.2 1.1 4.8 2.1 .9 17.1 1.8 2.6 2.1 3.7 1.VINNYS A1 STORE Artichoke Asparagus Beetroot Cabbage " (Curly) " (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) " (ripe) Onions Parsnips Potatoes (boiled) " (chipped) " (raw) " (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips 2.1 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.1 21.2 1.2 1.5 1.4 2.0 .8 1.1 1.7 6.

6 34.8 29.3 16.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.1 10. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.3 9.0 22.7 8.1 25.1 16.0 ----9. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.9 21.6 13.2 10.5 6.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.0 27.6 7.4 7. ETC.7 8.9 18.8 13.2 10. Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.4 25.6 15.1 9.2 13.0 --1640 1650 1620 1645 1655 1875 1650 1860 1850 1630 1630 1665 1690 1675 1695 1665 1600 1665 1660 1625 1675 1625 1620 1655 465 1815 1675 1635 1650 CAKES.0 6.4 12.5 8.4 13.8 10. .7 24.3 18.5 14.

7 8.7 1800 1835 BREAD. According to Pliny. Currant " Hot Cross Corn.7 9.8 6. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.3 1760 1670 1795 BISCUITS. We find frequent mention of it in the Bible. Fruit " Gingerbread " Sponge 5.9 7. average Water 10. Barley has been used as a food from time out of mind. Buns.1 9.9 21.5 9.2 9. an ancient Roman writer. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.9 9.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY. the gladiators were called Hordearii. and in old Latin and Greek books.6 ----2.0 11. Plain " Vienna " Water Rye 6. Chocolate Cocoa Candy Honey Molasses (cane) 12.7 7. or .9 5.3 9. All kinds.0 9.9 10.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS.VINNYS A1 STORE Cake.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

LIMITED. Cambridge Road. .VINNYS A1 STORE Some ALLINSON Specialities INDEX The Perfect Bread Wholemeal Flour "NF" Biscuits Allinson Wholemeal Rusks The Allinson Natural Food for Babies and Invalids "Power" the Ideal Breakfast Food Brunak. E.. 210. 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.

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

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

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

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. Allinson's Autograph is stamped on each biscuit. "NF" Biscuits. There are four distinct kinds each sold at the same price. Grocers. or a family tin containing 6 lbs. these biscuits are most easily digestible and wholesome. Sold by all Allinson Bakers.. They are guaranteed free from all chemicals and are made from the celebrated Allinson Gold Medal Wholemeal Flour. As with Allinson Bread. Health Food Stores. carriage paid for 5/-to any address in the United Kingdom direct from — . etc. 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. E.VINNYS A1 STORE LONDON. or 3 lbs.

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

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

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

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

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

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

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

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

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

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

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

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

Sign up to vote on this title
UsefulNot useful