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

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

Stuffed r Eggs. Tomato r Eggs. Swiss r Eggs. Water r Forcemeat Eggs r French Eggs r Mushroom Soufflé r Potato Soufflé r Ratafia Soufflé r Rice Soufflé r Savory Creamed Eggs r Savory Soufflé r Spinach Tortilla r Stirred Eggs on Toast r Sweet Creamed Eggs r Tomato Soufflé Egg and Tomato Sandwiches Egg Blancmange Egg Caper Sauce Egg Cream Egg Mayonnaise Egg Sauce Egg Sauce with Saffron Empress Puddings Eve Pudding r Favourite Pie Feather Pudding Flour Lentil Pudding Flour Potato Cakes .VINNYS A1 STORE q q q q q q q q q q q q q q 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. Tarragon r Eggs. Scalloped r Eggs. Sweet Creamed r Eggs. Poached r Eggs. Scotch r Eggs.

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 . Rice Fritters. Sweet Corn Fruit and Custard Pudding Fruit. Apple Fritters. Stewed.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.

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

VINNYS A1 STORE 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. & Rice Lentils. Apple Jellies. for Sandwiches Light Cakes London Pudding Lunch Cake Macaroni Cheese Macaroni Cream Macaroni Custard Macaroni. Potted. 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. Italian Macaroni Omelet Macaroni Pancakes . 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. 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. Stewed Mustard Sauce Natural Food for Babies Natural Food for Invalids and Adults Newcastle Pudding .VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Macaroni Pudding (1) Macaroni Pudding (2) Macaroni Savoury Macaroni Stew Macaroon Macaroon Cream Macaroon Custard Macaroon.

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

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

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

Mashed r Potatoes. Stuffed (4) r Potatoes. Curried r Potatoes. Toasted Potato. Mashed (Another way) r Potatoes (Milk) r Potatoes (Milk) with Capers 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 (1) 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. Browned r Potatoes. Batter Potato and Cauliflower Pie Potato and Tomato Pie Potato Flour Cakes Potato Pie Potato Salad (1) Potato Salad (2) Potato Soufflé Potato Soup Potatoes and Mushroom Stew Prune Pudding Prune Pudding Pudding— r Almond (1) r Almond (2) r Belgian r Bird's Nest r Bread and Jam r Canadian r Carrot r . Stuffed (3) r Potatoes. Scalloped 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 . II Puffs. Improved r Orange Mould r Paradise r Plum r Poor Epicure's r Poppy-Seed r Prune r Rice r Rice (French) r Rolled Wheat r Rusk r Simple Soufflé r Sponge Dumplings r Stuffed Sweet Rolls r Vanilla Chestnuts r Wholemeal Banana r Yorkshire.

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

Mashed r Spanish r Winter Sally Luns Sandwiches— r Cheese r Chocolate r Cream Cheese r Curry r Devonshire r Egg and Tomato r Potted Lentil r Tomato and Egg r Tomatoes on Toast r Victoria Sauces— r Apple r Apricot r Boiled Onion r Brown (1) r Brown (2) r Brown Curry r Brown Gravy r Brown and Stuffed Spanish Onion r Caper q q q .VINNYS A1 STORE q q q q q Russian Cream Saffron with Egg Sauce Sago (Giant) Pudding Salads— r Artichoke r Cauliflower r Cheese r Cucumber r Egg and Mayonnaise r Egg Mayonnaise r Onion r Potato (1) r Potato (2) r Potato (1) r Potato (2) r Potato.

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. and Spanish Onions Sausages.

Custard (2) Savoury Pie Savoury. Potted.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. Savoury (2) Haggis Hot-Pot Lentil (Curried) and Rice Lentil Rissoles Lentil Turnover Lentils. Pickled Walnut . for Sandwiches Minestra Mushroom Mushroom Cutlets Mushroom Tart and Gravy Mushroom Tartlet Mushroom Turnover Nutroast Oatmeal Piecrust Onion Tart Onion Turnover Potato Pie Potato and Mushroom Stew Potato and Tomato Pie Queen's Apple and Onion Pie Queen's Onion Pie Queen's Tomato Pie Savoury. Custard (1) Savoury.

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.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.

Rice Soufflé. Omelet Soufflé. with Dumplings . Omelet (1) 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. Bread Soufflé. Sweet Omelet Soufflé. Greengage Soufflé. Savoury Soufflé. Simple Soufflé. Potatoes Soufflé. Omelet (2) Soufflé. Mushroom Soufflé. Chocolate Soufflé. Ratafia Soufflé. Rock Semolina Blancmange Simple Fruit Pudding Simple Pudding Simple Soufflé Sly Cakes Snowballs Sorrel Sauce Sorrel Soup (1) Sorrel Soup (2) Sorrel Soup (French) (3) Soufflé.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Seed Cakes. Gooseberry Soufflé. Cheese Soufflé. Apple Soufflé.

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

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

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

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

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

Not only do they delay the digestion of the foods in which they are used. the first step towards it is to use them as sparingly as possible. convince the readers that all these chemicals are best avoided in culinary preparations. Nowadays most people admit that "too much meat is eaten". The list is copied from a little pamphlet by A. like arsenic. this is the rock on which many "would-be vegetarians" come to grief. the abuse of pulse food was generally the chief one. Duncan. and it will be better for the health of each individual if the plainer dishes only are prepared for the daily table. This is a farinaceous food which should be used much more largely in vegetarian cookery than it is.W. tartaric acid. soda. or cream. but also cause rheumatism and gout. I will now give a list of the composition of the various foods. Vegetarians also frequently stay with non-vegetarian friends. The results to persons of sedentary habits of eating pulse foods often are indigestion. which may be instructive and useful to those to whom the study of dietetics is new. Self-raising flour. Another danger lies in the fact that these chemicals are too dear to be supplied pure to the public. They are often used in the making of acid drinks. those who once have got accustomed to the use of yeast will not find it any more trouble than using baking powder. savouries or sweets. They irritate the stomach violently. The recipes have been written bearing in mind the necessity for a wholesome diet. is nothing but ordinary flour mixed with some sort of baking powder. 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. I have known several people who tried vegetarianism who have given up the trial in despair. and often are the primary cause of stone in the kidney and bladder. the most concentrated of all foods. and general discomfort. Tartaric acid and citric acid also belong to the class of injurious chemicals. In breads and cakes I have used a small quantity of yeast for the rising of the dough. heavy and dull feelings. or lodge with others who do not understand how to provide for them. but there are a number of dishes introduced which can hardly claim to be hygienic. Thoroughly soaked sago should be used in all dishes. as well as to vegetarians who may wish to use it for reference. Even salt and spices are best used in great moderation. because they have an idea that only they will support them when the use of meat is abandoned. at any rate. when I inquired closely into the causes. require a great deal of muscular exertion on his part. and they will be found to be less rich than those in most of the cookery books published.VINNYS A1 STORE This book is written with the object of laying before the public a cookery book which will be useful not only to vegetarians. and those who wish to give the diet a trial. eggs. tartaric acid. and all fruit or vegetable puddings which are boiled in a paste. which always demands cheap goods. and citric acid. and the result is that many of the chemicals in the market are mixed with other still worse poisons. bicarbonate of soda. but it takes a long time to wean people entirely from the use of condiments. are all most injurious to the system. Should any one wish to make the dishes richer. It may here be beneficial to give a few hints as to the harm done by the use of the most commonly introduced chemicals. I have tried to make this a hygienic cookery book. mixed with baking powder. in vegetable haggis. Let me draw the attention of vegetarians to the use of soaked sago in many dishes. nitrogenous foods in rather large quantities. They take these very concentrated. to be beneficial to the system of the consumer. Those persons who do not care to follow the hygienic principle in its entirety can easily substitute white flour if preferred. but when the housewife tries to put before her family or friends a meal in which meat is to be conspicuous by its absence. In my own household butter beans. lentils or peas perhaps once a week. roly-poly pudding. that is. These few remarks will. . namely. but also to flesh eaters. Baking powder. They are foods which. and these chemicals have been left out of this book entirely. giving suitable recipes with quantities for one person only. coloured and flavoured. when lemons are not handy. BUTCHERS' MEAT AND FISH. she is often at a loss how to set about it. in the same way egg powders are simply starch powders. for instance. in boiled savouries or sweets which are largely made of wholemeal. baking powder. come on the table perhaps once a month. and then only when they have plenty of physical work to do. I wish here to impress on vegetarians. in which a substitute for suet is required to lighten the mixture. Throughout this book it will be found that the use of wholemeal has been introduced in the place of white flour. if our dishes could be prepared without them it would be far the best. and often cause acute dyspepsia. for in it will be found a set of thirty menus. as. not to eat much pulse. None but those persons who have strong digestive organs should eat pulse foods at all. For such this book will especially prove useful. one for each day in a month. it can easily be done by an addition of butter. for instance. it has to be left to the good judgment of the readers to use them on rare occasions only. baking powder had been used. which is liked by so many on account of its convenience. and. and give rise to various stomach troubles. Flesh F. who are often at a loss for recipes for non-flesh dishes. I hope. published by the Vegetarian Society in Manchester. soda and bicarbonate of soda.

&c.5 10.0 71.5 .6 Mutt'n C.6 14.0 0.9 6. Extractives.0 0.0 2.3 1.4 14.0 13.0 1.2 1.5 14.6 2.5 Fowl 14.0 63.VINNYS A1 STORE 100 Parts Contain Albuminoids. cleaned 11.5 3.0 Pork 4.2 6.1 ----2.7 2.0 71.1 0. Fibre.0 65.0 5. husk free Pearl Barley Barley Meal Rye flour Maize Rice.5 9. Mineral Indigestible Matter. J.4 1. Fat.5 76.6 1.0 52.3 44. Gristle.5 15.6 2.1 15. White English Fine Flour.0 14.7 2.5 76. Oatm'l.3 100 Parts Contain GRAINS.0 0.1 42.2 16.4 24. formers.1 2.6 5.0 1.0 50.1 10.0 0.Bone -Beef 8.9 13.0 7.2 -3.5 0.9 31. 1.B.5 0.0 0.2 11. etc.3 5. Heat-producers FleshStarch.6 76.9 5.2 50.6 Water.7 10.8 4. Mutton Chop 7. Peas Lentils Haricots 22.0 38.0 8.7 0.5 14.5 68.8 44.5 10.7 81.5 14. Fat. from white soft Wheat Coarse Bran Household Flour.0 NUTS.0 9.0 40.0 63.0 69.0 14.7 17.2 18.0 64.1 2.5 2.5 1.7 7.8 5.3 14. fresh Scotch Buckwheat.0 23.0 11. &c.0 22. Sugar.5 74.6 15.8 1. Mineral Ossein.5 7.3 2.3 3.8 0.5 6.3 49.5 7.0 16.1 32.0 0. Wheat.7 6.1 5.7 2.5 8.0 13.0 69.5 3.0 30.5 2. Matter.1 0.2 4.0 3.1 2.7 1.0 0. Water.0 -12.1 3.0 51.6 PULSE.0 13.3 1.0 Mackerel Herring Bacon 44. Walnuts[F] 12.0 1.

C.5 1.0 81.7 1.2 1.4 3. STALKS.8 89.8[D] 1.9[B] 0.0 2.1 FRUITS.8 3.4 0.7 0.0 0.5 2.4 0.0 96.5 0.3 93.1[B] 1.8 6.0 93.2 -0. Currants.9 17.0 80.5 2.2 0.2 3.2 -1.7 9.5 0.1 0.4 11.6 ROOTS AND TUBERS.2 7.4 5.8 3.2 80.0 9.0 11.2 75.4 0.5 0.1 6.2 0.9[B] 0.9 16.6 0.7 0.2 85.0 2.6 0.0 0.0[B] 0.2 0.1 0.3 81.1 0.5 --0.6 4.0 2.0 1. AND WHOLE PLANTS.5 83.0 91.2 .6 0.5 0.4 3.2 0.1 0.0 8. Potatoes.4 0.0 0.8 0.3 90.2 5.0 93.5 35.5 -1. STEMS.0 LEAVES. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.7 1. Apples Pears Gooseberries Grapes Strawberr's K.3 0.4 0.6 0.8 0.3 11.7 2.1 8.5 1.8 1.0 2.0 3.7 55.8 19.7 1. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.9 1.9 5. solid kernel 8.7 0.0 5.3 5.7[B] 0.0 73.6 0.1 0.0 82.0 1.6 0.8 95.5 20.VINNYS A1 STORE Filberts[F] Cocoa Nut.8 4.8 1.5 0.0 0. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1.8 80.4 1.7 1.7 0.5 0.4 0.3 1.8 2.1 89.3 14.0 84. Peaches[E] Bananas Figs.1[B] 0.0 95.3 0.1 28.0[B] 2.0 1.4 14.9 2.5 --1.5 2.8 89.8 1.9 0.7 92.2 -0.6 6.0 0. 1.9 48.5 1.3 5.5 0.2 1.4 2.2 0.8 94.4 2.0 86. Cherries[E] K. K.9 0.1 6.4 4.4 0.8 96.7 65.5 11.6 1.0 46.6 8.8 7.1 18.0 2.8 0.5[C] 0.2 12.3 8.8 0.0 87.0 2.8 0.3 0.9 66. Plums[E] K.5 0.5 20.7 84.0 1.6 0.7 2. K.6 2.5 4.1 5. Turnips.8 2.5 1.3 4.7 2.9 -0.7 13.

.0 5. [G] Extractives.3% oxalic acid. WB 3. K.4 11. to which the inquirer is referred. J. If they learn to prepare wholesome and pure food. mean of 70 analyses. C.3 -----------86.. W.9 86. WB 1.0 Cream 6. Milk sugar.0 91. H. Avoid disease-communicating foods.5 Condensed Milk. Cameron.9 0. therefore.8 0.0 4.B.2 9. use those only which are conducive to health. [C] Citric acid. Cows' Milk 4.1 Cheese. The letters refer to the authorities for the analyses:—J. WB 37. Otto Hehner.5 88.W. König. &c. American.0 Skim Milk 4.0 2. Blyth. Healthful cookery must result in health to the household and. . Glo'ster.7 35.5 55.4 22.0 2. to the nation.6 71. dble.0 4.5 5. [D] Tartaric acid.5 5..56 0.2 87. WB 3..1%. James Bell.0 Cheese.0%.2 0.8 ---3.4 1.B. Johnstone. 2. 38. I now leave this book in the hands of the public.[H] 10.7 Hum'n Mk.0 0. [F] Fresh kernels.16 1.7 36.0 Butter 2.4 0. The health of the nation to a great extent is in the hands of our cooks and housewives.8 22.. those who are dependent on them will benefit by it.3 0.0 23. [H] Mean of 13 analyses.7%. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall). 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.3 Asses' Mk.75 0.. A.VINNYS A1 STORE MILK AND DAIRY PRODUCE.0 89. 13.5 4.0 10.3 54.25 4. cane sugar.9 Goats' Mk. J.2 Hens' Eggs[A][G] 14. and you will be rewarded by an increase of health and consequently of happiness.8 1. [B] Malic acid. 7 brands..0 5.7 [A] Contains 0. 41.2 2. [E] Without stones.0 35.

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

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

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

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

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

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

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

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

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

VINNYS A1 STORE

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

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

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

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

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

VINNYS A1 STORE

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

VINNYS A1 STORE

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

VINNYS A1 STORE

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

VINNYS A1 STORE

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

VINNYS A1 STORE

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .0 .3 .8 2.1 1.6 1.4 .6 .4 1.4 1.4 1.VINNYS A1 STORE FRUIT--FRESH.5 1.7 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 180 140 390 FRUIT--DRIED.1 4. 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 .1 2.6 .5 1.3 1.4 2.8 .8 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.6 .5 1.5 2.3 1.3 2.9 .6 4.6 .0 1.0 .8 2.0 1.7 .0 .8 .3 .

Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.0 21.8 2.9 1.6 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 2.6 4.7 6.6 2.2 1.4 1.9 17.8 1.1 4.2 5.1 1.7 6.6 2.7 1.1 1.6 2.0 10.7 1.5 1.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .3 1.2 3.1 .0 1.0 .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.8 2.4 2.1 1.1 21.1 3.0 27.5 6.2 1.6 1.2 1.8 1.1 .

9 21.1 16.8 13.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.1 10.1 25.0 22.2 13. Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.6 34.2 10.6 15.8 10.6 7.2 10.7 8.5 14.7 8.8 29.0 27.5 8.1 9.0 ----9. ETC.3 16. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.3 18.4 7.4 25.0 --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.9 18. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.6 13.4 13.0 6.5 6.4 12.3 9.7 24.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS. .

9 7.1 9.9 5.7 7. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls. average Water 10.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY. or . Barley has been used as a food from time out of mind. Buns.3 9.2 9.3 1760 1670 1795 BISCUITS.8 6.0 9. According to Pliny.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS. Chocolate Cocoa Candy Honey Molasses (cane) 12.9 21. an ancient Roman writer. We find frequent mention of it in the Bible.7 8. Currant " Hot Cross Corn. All kinds.9 10. Fruit " Gingerbread " Sponge 5.6 ----2.5 9. the gladiators were called Hordearii. and in old Latin and Greek books.VINNYS A1 STORE Cake.7 9.7 1800 1835 BREAD.9 9.0 11. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. Plain " Vienna " Water Rye 6.

mixed in equal parts. Put 1 teaspoonful of Allinson's barley into a breakfast cup. let cool. Here is the chemical composition of barley meal:— Flesh formers Heat and force formers (carbon)[A] Mineral matters Water 7. and fat to keep us warm and give force. and 7 per cent. of sugar. of fat in barley." meaning an intoxicating drink. and is most useful for making gruel and barley water. Barley contains about 7 per cent. the liquor made from barley was called Bouzah. starch. BARLEY GRUEL.0 2. until the cup is full. Hops were not used for beer or ale in those days.5 per cent. and it was made from barley. from which we get our English word "booze. then eat. so that one cannot make a light bread from barley. In Nubia. Barley water contains a great deal of nourishment. it is also good for adding to broth or soup.0 ===== [A] There is 2. . These Hordearii were like our pugilists. add to this 1 pint of boiling milk and water. sugar. This casin is not elastic like the gluten of wheat. and there is a fair percentage of mineral matter for our bones and teeth. From this analysis we can judge that barley contains all the constituents of a good food. and it can be drunk as a change from tea. and find this mixture invaluable. Use 3 teaspoonfuls of Allinson's barley to 1/2 pint of milk and water. Allinson's prepared barley may be eaten as porridge or pudding (see directions). Barley is a good food. The first intoxicant drink made in this country was ale. Pour into a saucepan and bring to the boil. mix this perfectly smooth with cold milk and cold water in equal parts. Mix 1 large tablespoonful of Allinson's barley with a little cold water.5 76.0 14. BARLEY FOR BABIES. and to vegetable stews. of sugar." BARLEY JELLY. A little nutmeg gives a pleasant flavour. and is much more nourishing than rice pudding." because they were fed on this grain whilst training. and was the chief food of our peasantry until the beginning of the nineteenth century.5 ----100. more than beef tea. During illness I advise and use barley water and milk. In it we find casin and albumen for our muscles. except that they often fought to the death. and prepare as "Barley for Babies. stirring all the time to prevent it getting lumpy. Barley has been used from very ancient days for making an intoxicating drink.VINNYS A1 STORE "barley eaters. boil together a few minutes. BARLEY FOR INVALIDS AND ADULTS. and its flesh-forming matter is in the form of casin the same as is found in cheese. and cocoa. take from the fire. coffee.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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. are long in digesting. this causes the milk to curdle in flakes. ALLINSON. No artificial food.P. which lie heavy on the stomach. but it has its drawbacks. Usually the milk of the cow is given as a substitute for mother's milk. nor the milk of any other animal.C. Edin. Ex-L. gives rise to constipation. is equal to a mother's milk.R. but it hinders digestion. . and may lead to stone in the bladder. The aim of the scientific and practical physician is to prevent this heavy curdling while allowing cow's milk to be taken. Some Doctors Advise lime water to be added to the milk. and cause discomfort.

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

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

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

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

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

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

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

The 2/6 Tins of NF Cocoa or 1 lb. for it is perfectly digestible. LONDON. E. 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. 210 Cambridge Road. of Chocolate 2/-sent post free from— THE NATURAL CO. .. LTD. NF Chocolate is as delicious as the Cocoa and equally nourishing for travellers and athletes.

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

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

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