VINNYS A1 STORE

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

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VINNYS A1 STORE

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

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

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

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

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

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

Potato Croquettes. Tea Currant Sauce. and Stewed Pears r Whipped Crisp Oatmeal Cakes Croquettes. 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. 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 . Red and White Curry Balls Curry Sandwiches Curry Sauce (1) Curry Sauce (2) Curry Sauce.

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

Tarragon 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. Water r Forcemeat Eggs r French Eggs r Mushroom Soufflé r Potato Soufflé r Ratafia Soufflé r Rice Soufflé r Savory Creamed Eggs r Savory Soufflé r Spinach Tortilla r Stirred Eggs on Toast r Sweet Creamed Eggs r Tomato Soufflé Egg and Tomato Sandwiches Egg Blancmange Egg Caper Sauce Egg Cream Egg Mayonnaise Egg Sauce Egg Sauce with Saffron Empress Puddings Eve Pudding r Favourite Pie Feather Pudding Flour Lentil Pudding Flour Potato Cakes . Scotch r Eggs. Sweet Creamed r Eggs. Swiss r Eggs. Tomato r Eggs. Scalloped r Eggs. Poached r Eggs.

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

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

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

Onion Omelet. Gardener's Omelet. Sweet (1) 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. 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 . Sweet (2) Omelet. Tomato (2) Omelet. Lentil Omelet. Herbs Omelet. Sweet (3) Omelet. Trappist Omelets. Tomato (1) Omelet. Macaroni Omelet. Savoury Omelet Soufflé (1) Omelet Soufflé (2) Omelet Soufflé (Sweet) Omelet. French Bean Omelet (French) with Cheese Omelet.

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

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

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

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

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

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

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 .

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

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

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. or Curly Kale Scotch Eggs Seed Cake (1) Seed Cake (2) Seed Cake (3) Seed Cake (4) Seed Cake (5) Seed Cake (6) r . 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.

Mushroom Soufflé. Omelet Soufflé. Chocolate Soufflé. Sweet Omelet Soufflé. Savoury Soufflé. Cheese Soufflé. Ratafia Soufflé. with Dumplings . Apple Soufflé. Gooseberry Soufflé. Omelet (2) Soufflé. Greengage Soufflé. Omelet (1) 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. Simple Soufflé. Rice Soufflé. Tomato Soups— r Artichoke r Barley r Bread r Cabbage r Cabbage (French) r Caper r Carrot (1) r Carrot (2) r Cauliflower r Clear r Clear Celery r Clear. Rock Semolina Blancmange Simple Fruit Pudding Simple Pudding Simple Soufflé Sly Cakes Snowballs Sorrel Sauce Sorrel Soup (1) Sorrel Soup (2) Sorrel Soup (French) (3) Soufflé. Bread Soufflé. Potatoes Soufflé.

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

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

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

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

Oatmeal Wheatmeal Sauce Whipped Cream White Sauce & Spanish Onions White Sauce. Barley Water Eggs Water. Savoury Water. Mashed Vanilla Chestnuts Vanilla Cream and Stewed Pears Victoria Sandwiches r q q q q Walnuts (Pickled).VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q Onions (Spanish) baked r Scotch. 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 . or Curly Kale r Spinach r Turnips.

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

0 0. Mineral Indigestible Matter.5 2.5 6.5 2.3 1.2 18.5 7. from white soft Wheat Coarse Bran Household Flour.1 15.7 10.6 PULSE.0 71.5 0.0 69.0 50.7 81.1 ----2.0 1.5 14. Gristle.0 30.7 7.0 14. Oatm'l.0 0.0 23.0 40.0 Pork 4.1 5. cleaned 11.3 44.0 3.0 13.9 5.6 2.5 Fowl 14.8 5.3 100 Parts Contain GRAINS.1 2.3 1.B.7 0.0 0. Fat. Mutton Chop 7.0 0.0 1.2 6.7 6.0 -12.6 5. Matter.0 69.6 Mutt'n C.0 22. Heat-producers FleshStarch.0 65.0 5.Bone -Beef 8.3 5.5 74. Mineral Ossein.3 14.1 42.0 2.5 76.6 1.8 4.5 1.0 8.5 10.6 Water.0 14.0 NUTS.0 Mackerel Herring Bacon 44.2 1.7 1. White English Fine Flour.2 16.8 44.5 3.2 11. Sugar.0 13.0 63.0 13. Fat.9 6. Walnuts[F] 12.7 17.0 11. husk free Pearl Barley Barley Meal Rye flour Maize Rice.0 0. formers.5 8.0 0.6 76. Wheat.2 50.2 4. Water.1 0. etc.5 . &c.0 51.4 14.0 1. J.4 24.0 16.1 2.5 10.7 2.5 14.6 2.0 0.5 7.5 15.8 1.1 10.0 7.1 2.0 71.2 -3.0 63.6 15.VINNYS A1 STORE 100 Parts Contain Albuminoids.0 52. Fibre. &c.3 2.8 0.1 3.7 2.5 9.5 14.3 3.7 2.1 32.5 0.9 31.6 14.3 49. Extractives.0 9.4 1. 1. fresh Scotch Buckwheat.1 0.5 76.0 64.0 38.9 13. Peas Lentils Haricots 22.5 68.5 3.

1 0.6 0.0 2.7 0.6 4.9 5. 1.5 11.8 96.1 18.8 0.1 28.4 0.1 0.2 7.4 2.3 0.5 83.4 5.9 1.7 0.2 0.0 2.5 0.2 0.0 96. Turnips.1 5.9 0.7 9.0 0.7 1. Currants.0 11.1 0.8 89.1 FRUITS. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1.0[B] 2.1 0.8 80.5 1.6 0.8[D] 1.0 73.0 0.5 0.0 80.5 35.4 0.2 85.2 1.5 -1.9 2.8 0.0 0.9 -0.8 1.4 2.5 0. AND WHOLE PLANTS.3 0.0 3. Peaches[E] Bananas Figs.5 20.8 0.2 0.0 9.6 8.9 17.8 94.0 95.5[C] 0.4 0.2 -1.4 0.0 LEAVES.7 1. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.5 1.5 4.4 1.6 0.0 0.6 0.0 93. C.6 0.4 11.2 .0 2.1 89.9 48.8 95.7 55.0 1.2 -0.5 2.4 4.4 3.0 1.3 11.8 19.2 75.0 84.0 86.4 0.3 93.0 87. STEMS.0 82.0 2.2 0.2 0.1 6.7[B] 0.8 3.7 13.8 0.9 66.3 5.5 2.5 20.1 8.7 65.2 5.8 3.8 2.0 5.8 1.5 0.7 1.6 ROOTS AND TUBERS.5 1.3 5.8 1. Plums[E] K.2 1.8 7.9[B] 0.2 3. K.6 0.1 0.1 6.3 8.5 1.7 1.3 4.2 12.7 2.2 -0. K.3 1.1[B] 1.8 0.7 2.7 92.0 0. solid kernel 8.2 80. Apples Pears Gooseberries Grapes Strawberr's K.6 2.5 --0.9[B] 0.0 2. Potatoes.7 84.3 14. Cherries[E] K.9 16.5 2.3 90.VINNYS A1 STORE Filberts[F] Cocoa Nut.0 91.5 0.8 4.7 0.9 0.5 0.5 0.4 3.6 0.8 2.5 0.0 46.8 6.1[B] 0.7 0.0 2.0 8.7 2.0[B] 0.6 1.5 --1. STALKS.0 1.0 1.6 6.0 81.0 93.8 89.3 0.3 81. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.4 0.4 0.4 14.

0 35.5 5.5 88.75 0. [B] Malic acid. Milk sugar.W.0 10. 7 brands. and you will be rewarded by an increase of health and consequently of happiness.2 87.2 0. those who are dependent on them will benefit by it. If they learn to prepare wholesome and pure food.0%. [F] Fresh kernels. . K..0 4. Blyth.7 [A] Contains 0. W.4 22. The health of the nation to a great extent is in the hands of our cooks and housewives. American. to which the inquirer is referred.0 91.5 4..3 Asses' Mk. dble. J. Avoid disease-communicating foods.3 -----------86. C. WB 3.0 Cream 6.7 36. to the nation.0 2.3% oxalic acid.4 1. 2. Otto Hehner. [D] Tartaric acid.25 4. cane sugar. mean of 70 analyses.B.2 Hens' Eggs[A][G] 14.6 71.5 Condensed Milk. 38.7 35.0 5.9 86. WB 37. 41.0 2.3 0. [G] Extractives..0 5. therefore.2 2.VINNYS A1 STORE MILK AND DAIRY PRODUCE. A..9 0. H.5 5.4 0.. 13. [C] Citric acid.5 55.7%. &c.0 Cheese.7 Hum'n Mk. WB 1.2 9.16 1.0 Skim Milk 4.1 Cheese.8 1... Cameron.8 0.8 ---3.4 11. J.3 54.0 0. 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. James Bell.1%. Cows' Milk 4. I now leave this book in the hands of the public.8 22. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall). Glo'ster.B.0 Butter 2.56 0. [H] Mean of 13 analyses.[H] 10. Healthful cookery must result in health to the household and. [E] Without stones. use those only which are conducive to health.0 23.9 Goats' Mk. WB 3. König.0 4. The letters refer to the authorities for the analyses:—J. Johnstone.0 89.

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

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

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

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

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

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

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

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

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

VINNYS A1 STORE

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

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

VINNYS A1 STORE

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

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

VINNYS A1 STORE

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

VINNYS A1 STORE

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

As they are a highly nutritious article of food.. They enter into a great many savoury and sweet dishes.11 Nitrogen . add pepper and salt to taste. 12.. Put a piece of butter in the saucepan in which the spinach was cooked. and add as much of the strained-off water as is necessary to moisten it. 74. and set it over the fire in a saucepan without any water.. of butter...49 Mineral matter 1.. Eggs are a boon to cooks.55 12. The best way of lightly boiling an egg is to put it in boiling water..16 ----------100. Heat it gently at first. and steam them until tender. and keep stirring the meal and butter for 1 minute over the fire. Eggs are most easily digested raw or very lightly boiled. SPINACH. Return the spinach to the saucepan... Eggs are a good food when taken in moderation.12 1..22 71. Let the spinach heat well through before serving. stirring it a few times to prevent it burning.. they should not be indulged in too freely. EGG COOKERY. The chemical composition of hen's and duck's eggs are as follows:— Hen's egg. an even tablespoonful of the meal.. mix it well with the butter and meal. Water .11 15. Wash the spinach thoroughly. as enough water will boil out of the spinach to cook it. and pour a white sauce over them.. Eggs contain both muscle and bone-forming material. Peel and wash the turnips. Have ready 1 or 2 hard-boiled eggs cut in slices.VINNYS A1 STORE a minute. and best cooked thus for invalids.. but the white of the egg is pure albumen (or nitrogen) and water. stir into it a spoonful of Allinson fine wheatmeal. of butter. 12.00 ====== ====== Eggs take a long time to digest if hard boiled. then strain it through a colander.24 Fat .. when melted.00 100. Let the spinach cook 20 minutes. Pile the mashed turnips on a flat dish.. and few cakes are made without them. and the juice of 1/2 a lemon to 4 lbs.. set . Use 1 oz. Mash them up in a saucepan over the fire. mixing with them 1 oz.. pressing the water out with a wooden spoon or plate. until enough water has boiled out of the spinach to prevent it from catching. and decorate the spinach with them.. and a little lemon juice. Duck's egg. in fact everything required for building up the organism of the young bird. especially when dishes are wanted quickly. All the fat of the egg is contained in the yolk. of spinach.. and serve. TURNIPS (MASHED). They can be prepared in a great variety of ways.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

each 1 inch from the other. make a batter of the milk. 1 lb. APPLE PUDDING (Nottingham). sultanas.VINNYS A1 STORE more should the apples be very sour. only just enough to keep from burning. Core the apples. and 4-1/2 oz. the juice of a lemon. 3 eggs. APPLE SAUCE. butter. of butter. let all simmer together until the apples have become a pulp. flat dish with it. let the fruit cool. so as to make a kind of trellis arrangement of the pastry. and turn out when cold. almonds. mix the sugar and cinnamon. meanwhile have the apples ready. If enough paste is left. 2 lbs. 3/4 pint of milk. a teaspoonful of ground cinnamon. and cut in pieces the apples. cook them in very little water. and fill the hole where the core was with it. and sweeten the sauce to taste. when they are quite soft rub them through a sieve and mix them with the cooking sago. and sugar to taste. put the apples into a buttered pie-dish. core. and a little water. sugar to taste. and cut up the apples. Serve with white sauce or custard. 2 oz. and 1 oz. core. cinnamon. 1-1/2 lbs. and sugar. lay a thin strip right round the dish to finish off the edge. Pare. APPLE SAGO. 1 heaped up teaspoonful of ground cinnamon. of butter. of good cooking apples. and bake the pudding for 2 hours in a moderate oven. of chopped almonds. 6 oz. APPLE TART (OPEN). adding sugar and lemon juice. Pare. cover the apples with the rest of the paste. and cut up. pared. 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. and bake the tart for 3/4 hour. 1 teaspoonful of ground cinnamon or the rind of 1/2 lemon (which latter should be removed after cooking with the apples). melt the butter and mix it into the batter. when quite soft rub the apple through a sieve. mark it nicely with a fork or spoon. stew them in very little water. 1 cupful of currants and sultanas. tie a cloth over the basin and boil the pudding for 2-1/2 to 3 hours in a saucepan with boiling water. make a paste of the meal. of sago. cored. roll it out and line a round. of Allinson wholemeal. 6 baking apples. 12 oz. to which the cinnamon is added. and meal. and brush the paste over with white of eggs. cook them in a few spoonfuls of water to prevent them burning. sugar to taste. turn the apple mixture on the paste. cut the rest of the paste into strips 3/8 of an inch wide. 5 oz. let all cook gently for a few minutes or until the sago is quite soft. . pour it over the apples. of apples. and lay them over the apples in diamond shape. put the mixture into a wetted mould. of apples. eggs. of sugar. and press the edges together round the sides. Wash the sago and cook it in 1-1/2 pints of water. 2 oz. when nearly done add the currants. or Allinson fine wheatmeal.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

0 .0 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .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 2.3 .6 .9 .4 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.1 4.7 .6 4.1 2.0 1.4 1.5 1.5 1.4 2. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries Strawberries Water-melons Whortleberries or Wimberries .3 1.8 .5 1.8 .8 2.4 1.6 .3 .1 1.8 .0 .VINNYS A1 STORE FRUIT--FRESH.0 .3 2.3 1.6 .6 1.4 1.6 .5 2.

2 1.1 4.4 1.1 .0 21.2 5.1 1.2 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 2.3 1.0 1.9 1.8 2.5 6.1 1.1 1.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .6 1.6 4.6 2.3 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 570 135 120 105 110 105 185 NUTS--SHELLED.1 21.7 6.6 1.8 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.1 .5 1.1 3.2 3.2 1.7 1.4 2.6 2.0 .0 27.8 2.7 6.8 1.7 1.9 17.6 2.0 10.

6 7.0 6.2 10.8 29.0 22.7 8.2 13.0 27.8 10.6 34.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.7 8. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.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. Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.3 18.5 6. .4 12.7 24.3 16.0 ----9.4 25.1 10.4 13.6 13.2 10.9 21.1 9.3 9.5 8.4 7.5 14.8 13.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.6 15.1 25.9 18. ETC. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.1 16.

7 7. Chocolate Cocoa Candy Honey Molasses (cane) 12.7 1800 1835 BREAD. Barley has been used as a food from time out of mind. We find frequent mention of it in the Bible.0 9.0 11.7 8.9 9.5 9.3 1760 1670 1795 BISCUITS. an ancient Roman writer. According to Pliny.2 9.9 21. the gladiators were called Hordearii. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.7 9. Plain " Vienna " Water Rye 6. Currant " Hot Cross Corn. average Water 10.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY. Buns. All kinds.9 5.8 6.3 9. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS.1 9. or .6 ----2.9 10.VINNYS A1 STORE Cake. and in old Latin and Greek books. Fruit " Gingerbread " Sponge 5.9 7.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

LIMITED. E.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. Cambridge Road. the Health Beverage The Allinson Vegebutter The Allinson Breakfast Oats The Allinson Crushed Wheat Allinson Blanc-Mange Powder Allinson Custard Powder Delicious Cocoa and Chocolate Prepared Barley The Allinson Vegetable Soup Finest Nut Oil PRICES ARE SUBJECT TO ALTERATION WITHOUT NOTICE THE NATURAL FOOD CO. . 210..

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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