VINNYS A1 STORE

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

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VINNYS A1 STORE

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

VINNYS A1 STORE
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Apricot Sauce Apricot Pudding Artichoke Salad Artichoke Soup Artichokes À la Parmesan Artichokes À la Sauce Blanche Artichokes aux Tomato Asparagus, Boiled A Week's Menu Baked Apple Custard Baked Custard Baked Custard Pudding Banana, Wholemeal Pudding Barley (Pearl) and Apple Pudding Barley Soup Batter, Celery Batter, Jam Pudding Batter, Potato Batter, Pudding Batter, Sweet Batter, Vegetable Bean, French, Omelet Bean Pie Beans, Butter, with Parsley Sauce Belgian Pudding Bird's Nest Pudding Biscuits— r Butter r Chocolate r Cocoanut Blackberry Cream Blancmange Blancmanges Blancmange, Chocolate Blancmange, Eggs Blancmange, Lemon Blancmange— r Orange Mould (1) r Orange Mould (2) Blancmange, Semolina

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

VINNYS A1 STORE
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Buckingham Pudding Bun Pudding Cabbage Cabbage and Eggs Cabbage Soup Cabbage Soup (French) Cabinet Pudding (1) Cabinet Pudding (2) Cabinet Pudding (3) Cake, Lunch Cakes— r Apple (German) r Cocoanut Rock r Cornflower r Crisp Oatmeal r Ginger Sponge r Lemon r Light r Madeira r Orange r Plain r Potato r Potato Flour r Queen's Sponge r Rice (1) r Rice (2) r Rock Seed r Seed (1) r Seed (2) r Seed (3) r Seed (4) r Seed (5) r Seed (6) r Sly r Sponge (1) r Sponge (2) r Sponge, Roly-poly r Tipsy r Wholemeal r Wholemeal Rock

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

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

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

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

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

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

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

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. Potted. Italian Macaroni Omelet Macaroni Pancakes . for Sandwiches Light Cakes London Pudding Lunch Cake Macaroni Cheese Macaroni Cream Macaroni Custard Macaroni. Apple Jellies. & 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. Curried.

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.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. Stewed Mustard Sauce Natural Food for Babies Natural Food for Invalids and Adults Newcastle Pudding . 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.

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

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

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. Barley Porridge. Spanish . 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.

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

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

II Puffs.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. Potato r .

Curried Rice and Onions Rice and Onion Soup Rice and Wheat Bread Rice Cakes (1) Rice Cakes (2) Rice. Stuffed Sweet 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. Lentil Rock Seed Cakes Rolled Wheat Pudding Rolls. Curried Rice Fritters Rice. Unfermented Finger Rose Sauce Rusk Pudding . Oatmeal Finger 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 .

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

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

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.

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

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. 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 . 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. and Brown Sauce Spanish Onions.

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

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

aux Tomatoes on Toast Treacle Tart Trifle.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. 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. Lentil Turnovers. Stewed r Onions. Stewed. Braised r Onion Tortilla . Chocolate Trifle. Steamed. Boiled r Cabbage r Carrots with Parsley Sauce r Cauliflower with White Sauce r Celery (Italian) r Celery. with White Cheese Sauce r Celery. Spaghetti. Mashed Turnover. with White Sauce r Green r Leeks r Mushrooms. Lemon Turnips.

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

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

Matter.0 0.0 3.0 14.5 15.8 5.0 Pork 4.0 22.0 63.9 6.2 6.3 100 Parts Contain GRAINS. Heat-producers FleshStarch.1 32.0 7.0 69. Fat.0 0.6 1.0 51.7 7.0 1.0 38.B.0 1.1 ----2.7 2. Fat.3 44. Mineral Ossein. husk free Pearl Barley Barley Meal Rye flour Maize Rice.5 14.0 8.0 64.3 2.0 0.5 .0 69. Gristle.5 14. from white soft Wheat Coarse Bran Household Flour.7 2.2 50.7 81.0 9. Extractives.5 6.1 3.5 2. Mutton Chop 7. etc.5 9. Peas Lentils Haricots 22.0 1.6 76.0 23.5 68.0 63.1 2.7 0.0 0. Oatm'l.7 1.9 5.2 11. fresh Scotch Buckwheat.5 0.0 14.7 6.0 13.2 1.5 1.6 14.1 2.0 0. formers.0 11.3 3.6 5.7 10.0 5.1 42.4 24.5 2.0 2.6 Water.5 76. &c.Bone -Beef 8.9 13.1 0. &c.0 NUTS.6 2.8 44.0 50.6 Mutt'n C.2 4.1 10.9 31.7 2.6 2.1 2. Sugar.1 15.3 1.5 3.7 17.0 -12.0 13. 1.5 7. Mineral Indigestible Matter.3 1.0 16.4 1.0 52.0 0.3 49.0 0.4 14.0 13.5 7.8 1.5 74.5 10.3 5. Wheat.5 3.1 0. Walnuts[F] 12.0 71.5 10. J.0 40.0 30.2 -3.6 PULSE.5 8. White English Fine Flour. Water.0 71.0 Mackerel Herring Bacon 44.2 16.2 18.1 5.5 76. cleaned 11.8 4.0 65.8 0.3 14.5 14.5 Fowl 14.VINNYS A1 STORE 100 Parts Contain Albuminoids.6 15. Fibre.5 0.

5 2.3 1.7 13.4 3.8 4.3 8.0 93.8 7.1 0.5 1.0 0.5 20.1 0.5 2.8 1.6 1.5 20.8[D] 1.3 0.7 1.8 96.4 5.4 14.4 3.9 1.9 16.5 4.7 1.5 0.2 1.8 2.0 81.2 0.8 89.8 0.2 0.8 1.9 5.3 0.9 17.8 89.2 .7 0.6 8.1 28.6 0.0 1.4 1.6 0. Potatoes.0 84.4 0. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.0 87.0 46.0 95.1[B] 0.1 5.7 1.7 2.5 35.3 90.1 0.4 0.7 0.2 0.4 0.6 0. Turnips.7 0.0 2.3 0.3 4.5 0.8 0.0 2.5 0. STEMS.0 91.0 93.5 0. 1.5 1.0 3.5 -1.9 66. Peaches[E] Bananas Figs.1 FRUITS.2 -0.9[B] 0.7 0.2 5.0 0.0 1. C.0 86.4 0.2 -1.8 19.3 93.0 82.5 11.2 75.1[B] 1.2 7.2 -0. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes. Cherries[E] K.6 0.9[B] 0.1 18. AND WHOLE PLANTS.4 0.3 5.5 0.3 5.0 9. K.0 2.VINNYS A1 STORE Filberts[F] Cocoa Nut.6 4.8 3.8 95.4 4.6 0.8 0.2 3.0 LEAVES.0 1.2 85.0 2.0 0.1 0.7 55.0 80.1 6. Plums[E] K. STALKS.7 2.6 0.4 11.1 8.0 0.8 94.0 11.6 2.3 14.5 0.6 ROOTS AND TUBERS.7 84.0 96.8 80.7 65.8 1.5 83.8 6.2 80.0 73.5 1.0 5.2 1.5 1.3 11.9 0.6 6.9 -0. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1.0[B] 0.1 89.3 81.7[B] 0.7 9.9 2. Currants.5 2. Apples Pears Gooseberries Grapes Strawberr's K.0 1.7 92. K.9 0.4 0.2 12.5 0.5 --1.0 0.4 0.9 48.0[B] 2.8 3.6 0.4 2.5 0.1 0. solid kernel 8.7 2.0 2.2 0.8 2.1 6.2 0.0 8.5[C] 0.0 2.7 1.5 --0.8 0.8 0.4 2.

.0 89.4 1. and you will be rewarded by an increase of health and consequently of happiness.3 54. 13. C. 2. Cameron.2 Hens' Eggs[A][G] 14.0 4.3% oxalic acid.0 Cream 6.0 0.[H] 10.7 36. K. Johnstone.9 Goats' Mk.9 86. König. [H] Mean of 13 analyses. [D] Tartaric acid.7 Hum'n Mk. H.5 88. [E] Without stones.0%.B. A. WB 1.8 ---3.25 4.0 91. 38.0 23. those who are dependent on them will benefit by it.5 5. If they learn to prepare wholesome and pure food.0 35.VINNYS A1 STORE MILK AND DAIRY PRODUCE. I now leave this book in the hands of the public. [B] Malic acid. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall). Healthful cookery must result in health to the household and.5 Condensed Milk.3 -----------86.6 71..9 0.2 9.2 2. American.4 0.0 2.8 1.2 0.8 0.7 [A] Contains 0. Glo'ster.B. The health of the nation to a great extent is in the hands of our cooks and housewives.2 87.0 10.0 5. cane sugar.0 5.3 0.4 22. Cows' Milk 4. James Bell. 41. to the nation. Avoid disease-communicating foods.0 Cheese. The letters refer to the authorities for the analyses:—J. to which the inquirer is referred. [G] Extractives.7%.. WB 37.0 4.75 0.1%. therefore. mean of 70 analyses. J.1 Cheese. dble.0 Skim Milk 4.7 35. 7 brands.W... Blyth. WB 3.5 4..5 5.3 Asses' Mk.56 0.4 11. use those only which are conducive to health.5 55. W. [F] Fresh kernels.8 22.. J. I hope that it will be found useful by many and a help to those who wish to live in a way which is conducive to health and at the same time innocent of slaughter and cruelty.0 2. [C] Citric acid. Otto Hehner.0 Butter 2.. Milk sugar. WB 3. &c.16 1.

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

set . 12.. and few cakes are made without them. The chemical composition of hen's and duck's eggs are as follows:— Hen's egg. Let the spinach heat well through before serving.. and decorate the spinach with them. especially when dishes are wanted quickly. SPINACH. stirring it a few times to prevent it burning. and steam them until tender. and keep stirring the meal and butter for 1 minute over the fire. and a little lemon juice. and the juice of 1/2 a lemon to 4 lbs. They can be prepared in a great variety of ways. then strain it through a colander. Duck's egg. and set it over the fire in a saucepan without any water. All the fat of the egg is contained in the yolk. 12. TURNIPS (MASHED). Wash the spinach thoroughly. add pepper and salt to taste. EGG COOKERY. of spinach..11 15... mix it well with the butter and meal.. when melted.. Eggs are a good food when taken in moderation.16 ----------100. 74. They enter into a great many savoury and sweet dishes..... Mash them up in a saucepan over the fire. Have ready 1 or 2 hard-boiled eggs cut in slices. of butter. Eggs are most easily digested raw or very lightly boiled. and serve. and pour a white sauce over them.. stir into it a spoonful of Allinson fine wheatmeal. until enough water has boiled out of the spinach to prevent it from catching. of butter.. an even tablespoonful of the meal.55 12. Water . Use 1 oz.11 Nitrogen .00 ====== ====== Eggs take a long time to digest if hard boiled..00 100..49 Mineral matter 1... in fact everything required for building up the organism of the young bird. as enough water will boil out of the spinach to cook it. Peel and wash the turnips..VINNYS A1 STORE a minute. Put a piece of butter in the saucepan in which the spinach was cooked. Eggs are a boon to cooks. pressing the water out with a wooden spoon or plate. Eggs contain both muscle and bone-forming material. Return the spinach to the saucepan. and best cooked thus for invalids. they should not be indulged in too freely. The best way of lightly boiling an egg is to put it in boiling water. As they are a highly nutritious article of food.. and add as much of the strained-off water as is necessary to moisten it.12 1. Pile the mashed turnips on a flat dish. mixing with them 1 oz. Let the spinach cook 20 minutes. Heat it gently at first.22 71.24 Fat . but the white of the egg is pure albumen (or nitrogen) and water..

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

VINNYS A1 STORE

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

VINNYS A1 STORE

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

VINNYS A1 STORE

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

VINNYS A1 STORE

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

6 .0 1.1 2.8 2. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.8 .6 .5 2.5 1.5 1.6 4.4 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .6 1.7 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 180 140 390 FRUIT--DRIED.8 .1 1. 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 .3 1.4 2.8 .0 .1 4.0 1.0 .9 .5 1.4 1.8 2.0 .VINNYS A1 STORE FRUIT--FRESH.3 .3 2.6 .6 .3 1.4 .4 1.7 .3 .

3 1.7 6.4 1.1 .1 1.0 10.6 2.8 2.0 1.4 2.7 1.1 .1 21.1 3.2 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.6 2.2 5.3 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 570 135 120 105 110 105 185 NUTS--SHELLED.0 27.8 1.1 1.8 1.6 4.8 2.6 2.2 1.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .7 6.9 17.1 4.6 1.7 1.0 21.2 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 2.9 1.1 1.5 1.2 3.5 6.6 1.0 .

9 18.1 16.1 25.6 34.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.6 15.3 9. .8 10. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.5 8.4 25.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15. ETC.3 18.0 22.6 7.0 ----9.2 13.7 24.9 21. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.7 8.1 9.5 14.8 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.1 10.0 27.6 13. Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.4 7.8 29.0 6.7 8.5 6.4 13.2 10.3 16.4 12.2 10.

Buns. average Water 10.8 6. Plain " Vienna " Water Rye 6.0 9.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS.VINNYS A1 STORE Cake. the gladiators were called Hordearii. and in old Latin and Greek books. Currant " Hot Cross Corn.7 1800 1835 BREAD.0 11.5 9.7 7. Fruit " Gingerbread " Sponge 5. All kinds.1 9.2 9. an ancient Roman writer.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.6 ----2. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. We find frequent mention of it in the Bible. or . Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.7 8.7 9. Barley has been used as a food from time out of mind.9 7.9 10.9 5.9 9.3 1760 1670 1795 BISCUITS. Chocolate Cocoa Candy Honey Molasses (cane) 12.3 9. According to Pliny.9 21.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

As with all other Allinson specialities. bags or direct from— THE NATURAL CO.. 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. LTD.VINNYS A1 STORE Nothing is nicer than Allinson Crushed Wheat in Savouries and Puddings. Sold everywhere in 7 lb. these Blanc-Mange Powders are . E. LONDON. 210 Cambridge Road.

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

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

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

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

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