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

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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. Red and White Curry Balls Curry Sandwiches Curry Sauce (1) Curry Sauce (2) Curry Sauce. Celery Crusts for Mince Pies Cucumber Salad Cup Custard Currant (Black). 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 . Tea Currant Sauce. Whipped r Egg r Lemon r Lemon Tarts r Macaroon r Macaroni r Orange r Raspberry r Russian r Strawberry r Swiss r Vanilla. Potato Croquettes.

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

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

Savoury (2) Fritters. Rice Fritters. Sweet Corn Fruit and Custard Pudding Fruit. Apple Fritters. Pudding Frumenty Gardener Omelet Giant Sago Pudding Ginger Sponge Cake Golden Syrup Puddings Gooseberry Custard Gooseberry Fool Gooseberry Soufflé Greengage Soufflé Green Pea and Rice Soup Green Vegetables Ground Rice Pancakes Ground Rice Pudding Gruel Gruel Barley Haggis Haricot Soup Hasty Meal Pudding (1) Hasty Meal Pudding (2) Herb Omelet Herb Pie Herb Sauce Horseradish Sauce Hot-Pot . Stewed.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.

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

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

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

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

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

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

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

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

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

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. 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 . and Spanish Onions Sausages.

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

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

Chocolate Soufflé. Apple Soufflé. Simple Soufflé. Omelet 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. Greengage 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. Omelet (2) Soufflé. with Dumplings . Mushroom Soufflé. Ratafia Soufflé. Bread Soufflé. Sweet Omelet 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. Potatoes Soufflé. Omelet (1) Soufflé. Savoury Soufflé. Cheese Soufflé. Rice Soufflé. Gooseberry Soufflé.

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

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

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

Braised r Onion Tortilla . aux Tomatoes on Toast Treacle Tart Trifle. Lemon Turnips. with White Sauce r Green r Leeks r Mushrooms. Stewed r Onions.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q Tomato Soup (2) Tomato Tortilla Tomatoes á la Parmesan Tomatoes and Curried Rice Tomatoes au Gratin Tomatoes. Boiled r Cabbage r Carrots with Parsley Sauce r Cauliflower with White Sauce r Celery (Italian) r Celery. Onion Turnovers. with White Cheese Sauce r Celery. Chocolate Trifle. Spaghetti. Steamed. 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. Mashed Turnover. Stewed. Lentil Turnovers.

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

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

9 31.5 76.B.1 0.1 ----2.0 1.5 6. White English Fine Flour.1 32.0 1. cleaned 11.6 1.1 2.0 0.8 4. Wheat.9 13.0 65.5 9.7 7.6 2.0 50. Mutton Chop 7.3 100 Parts Contain GRAINS.5 3.7 81.0 51.0 2.3 49.1 42.5 7.4 24.2 16.0 14.9 6. Heat-producers FleshStarch.5 10.0 14.VINNYS A1 STORE 100 Parts Contain Albuminoids.0 0.0 52.5 76.0 11.2 1.5 14.6 5.8 5. etc.2 11.2 6.1 2.0 40.6 Mutt'n C.7 0.5 2.4 1. &c.0 13. 1.6 15.5 2.5 10.0 69.1 5.3 1.0 NUTS.3 5. Gristle.0 63.0 1.0 Pork 4.7 17.0 Mackerel Herring Bacon 44. Mineral Ossein.0 64.0 69.0 0.8 44.0 0.5 68.0 38.6 14. Matter.7 2.7 2.2 18.8 0.5 Fowl 14.0 71. Fat.5 0.0 13.2 -3.0 5.3 44.5 0.3 1. husk free Pearl Barley Barley Meal Rye flour Maize Rice.0 30.5 74.7 2.7 1.1 10. Mineral Indigestible Matter.0 0.1 3. Water. from white soft Wheat Coarse Bran Household Flour.0 -12. formers.0 13.5 .2 50.1 0. Fat.0 7.0 71.3 14.5 3.6 2.5 14.5 7.6 PULSE.5 15.7 6. Extractives.4 14.0 63.0 22.1 15.0 3.8 1. Peas Lentils Haricots 22.7 10. J.5 14. Oatm'l. Sugar.0 23.0 0.0 8. Fibre.3 3.5 8. Walnuts[F] 12.2 4. fresh Scotch Buckwheat.0 9.Bone -Beef 8.6 Water.9 5.5 1. &c.6 76.3 2.0 16.0 0.1 2.

6 0.0 82.5 4.9 1.3 4.2 0. Peaches[E] Bananas Figs.8 0.4 0.8 89.2 .8 7.5[C] 0.7 0.2 -0.9 0.5 1. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1.2 1.0 1.1[B] 0.0 84.7 65.0 11.7[B] 0.1[B] 1.4 0.2 7.0 0.0 80.0 73.6 0. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.7 2.5 20.9[B] 0.6 6.1 6.3 0.5 2.9 66.7 9.5 11.2 12.7 2.2 -0.0 93.9[B] 0.0 96.4 11.8[D] 1.8 1. Turnips.7 13.0 5.3 0.3 14.8 0. STALKS.4 3. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.7 0.5 0.4 5. Potatoes.5 0.9 48. AND WHOLE PLANTS.5 83.5 2.5 0.7 0.4 0. solid kernel 8. K.9 2.0 93.8 0.4 14.7 0.9 17.3 5.1 6.4 2.5 0.9 -0.3 5.9 0.0 2.8 95.4 2.5 35.3 11.0 1.5 20.5 1.1 18.3 93.6 1.4 1. Apples Pears Gooseberries Grapes Strawberr's K.0 3.1 0.0[B] 2.4 0.0 0. K.0 2. 1.0 46.9 16.0 86.0 8.7 2.7 92.2 3.VINNYS A1 STORE Filberts[F] Cocoa Nut.8 80.0 2.8 2.8 94.0 LEAVES.8 1.5 2.5 0.7 1.0 81.0 87.1 FRUITS.9 5.0 1.4 3. Cherries[E] K.2 0.1 0.5 1.1 0. Plums[E] K.0[B] 0.0 0.2 0.5 --1.8 89.8 3. Currants.3 0. STEMS.7 1.1 8.2 80.2 85.2 0.6 0.5 -1.7 84.0 0.1 5.1 28.3 90.6 ROOTS AND TUBERS.7 1.2 0.5 0.7 1.6 8.8 0.5 0.8 2.7 55.2 5.4 4.3 81.0 0.1 0.2 -1.5 0.0 91.5 1.8 6.0 2.6 0.0 2.8 1.0 9.0 1.4 0.6 4.6 0.2 75.5 --0.8 3.1 89.4 0.2 1.4 0.6 0.0 2. C.0 95.6 0.8 96.8 19.8 0.8 4.6 2.3 1.3 8.1 0.

WB 1. I now leave this book in the hands of the public. A. to which the inquirer is referred. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall).VINNYS A1 STORE MILK AND DAIRY PRODUCE. ..2 2.0 Skim Milk 4.5 5.5 4.4 1.0 35. H. C.0 4. to the nation.9 0. WB 3.7 36.4 0. I hope that it will be found useful by many and a help to those who wish to live in a way which is conducive to health and at the same time innocent of slaughter and cruelty.0 2. 38.7 Hum'n Mk. König.0 5.1%. [E] Without stones.3% oxalic acid. 13. [H] Mean of 13 analyses. James Bell. The health of the nation to a great extent is in the hands of our cooks and housewives. those who are dependent on them will benefit by it.0 Cheese.[H] 10.. The letters refer to the authorities for the analyses:—J. [G] Extractives. Otto Hehner. 7 brands. dble. Avoid disease-communicating foods.5 Condensed Milk.8 0. Johnstone.0 91.16 1.1 Cheese.9 Goats' Mk.0 10.0 0.5 5.0 4.7 35. [C] Citric acid. WB 3..8 ---3. Milk sugar.2 Hens' Eggs[A][G] 14. [B] Malic acid.2 87. 2.0%. WB 37.3 0. If they learn to prepare wholesome and pure food.56 0.7%.. [F] Fresh kernels.75 0. Blyth. &c.0 89.7 [A] Contains 0.3 Asses' Mk.4 11.0 Butter 2. 41.3 54.0 5.5 55.B.B.8 1.3 -----------86.. W.9 86. use those only which are conducive to health. Cows' Milk 4.6 71. Cameron.. [D] Tartaric acid.25 4.8 22.0 23.0 2. therefore.5 88. cane sugar. American. and you will be rewarded by an increase of health and consequently of happiness. Glo'ster. mean of 70 analyses.4 22. J.. J.2 0.W.2 9. Healthful cookery must result in health to the household and.0 Cream 6. K.

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

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

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

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

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

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

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

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

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

VINNYS A1 STORE

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

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

VINNYS A1 STORE

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

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

VINNYS A1 STORE

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

VINNYS A1 STORE

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Wash the spinach thoroughly.24 Fat .11 Nitrogen . Eggs are most easily digested raw or very lightly boiled. Let the spinach heat well through before serving. mixing with them 1 oz.. The best way of lightly boiling an egg is to put it in boiling water... 74.. and keep stirring the meal and butter for 1 minute over the fire.. TURNIPS (MASHED).11 15.. an even tablespoonful of the meal. but the white of the egg is pure albumen (or nitrogen) and water.. and steam them until tender. and few cakes are made without them.VINNYS A1 STORE a minute. Water .16 ----------100. and decorate the spinach with them.. and a little lemon juice. and the juice of 1/2 a lemon to 4 lbs. of spinach. They enter into a great many savoury and sweet dishes.. of butter.. and best cooked thus for invalids. Mash them up in a saucepan over the fire... Put a piece of butter in the saucepan in which the spinach was cooked. mix it well with the butter and meal. 12. especially when dishes are wanted quickly.. SPINACH. EGG COOKERY. All the fat of the egg is contained in the yolk. then strain it through a colander. Duck's egg. and pour a white sauce over them. Heat it gently at first. Eggs contain both muscle and bone-forming material. As they are a highly nutritious article of food.00 ====== ====== Eggs take a long time to digest if hard boiled. when melted... The chemical composition of hen's and duck's eggs are as follows:— Hen's egg.49 Mineral matter 1.55 12. they should not be indulged in too freely... They can be prepared in a great variety of ways. Have ready 1 or 2 hard-boiled eggs cut in slices. and set it over the fire in a saucepan without any water.. pressing the water out with a wooden spoon or plate. 12.. stir into it a spoonful of Allinson fine wheatmeal.12 1. Let the spinach cook 20 minutes. Pile the mashed turnips on a flat dish. until enough water has boiled out of the spinach to prevent it from catching. as enough water will boil out of the spinach to cook it. stirring it a few times to prevent it burning.22 71. in fact everything required for building up the organism of the young bird. of butter. Eggs are a boon to cooks. add pepper and salt to taste. and serve. Use 1 oz. set . Peel and wash the turnips. Eggs are a good food when taken in moderation.00 100. and add as much of the strained-off water as is necessary to moisten it. Return the spinach to the saucepan..

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

0 .4 1.5 1.6 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.6 .8 2.7 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 180 140 390 FRUIT--DRIED.3 .7 .1 1.5 1.4 .VINNYS A1 STORE FRUIT--FRESH.4 1.6 1.3 2.6 .6 .0 .0 1.8 .4 2.3 1.8 .5 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .8 2.6 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 .5 2.1 2.0 1.0 .3 1.1 4.4 1.3 .8 .9 .

3 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 570 135 120 105 110 105 185 NUTS--SHELLED.1 .1 1.6 1.9 1.9 17.6 2.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 4.6 1.7 1.1 1.2 3.7 6.0 21.1 21.2 1.6 2.2 5.0 1.1 .7 1.8 2.0 27.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .2 1.1 4.7 6.4 2.6 2.8 1.0 .3 1.2 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.1 1.1 3.5 1.5 6.4 1.8 2.8 1.0 10.

4 25.7 24.0 22.1 9.7 8.6 15.4 12.9 21. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.4 13.0 27.8 29.0 6. Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.8 10.7 8.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.2 13. .1 10.4 7.5 6.0 --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. ETC.6 13.6 34.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.6 7.2 10.5 8.1 16.5 14.3 18.3 16.9 18.1 25.8 13. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.2 10.0 ----9.3 9.

Buns. Chocolate Cocoa Candy Honey Molasses (cane) 12.3 1760 1670 1795 BISCUITS.3 9.6 ----2.9 9. Barley has been used as a food from time out of mind. or .5 9. the gladiators were called Hordearii.9 21.7 9.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.7 1800 1835 BREAD.0 9.9 10.2 9. and in old Latin and Greek books. average Water 10.9 7.9 5. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. According to Pliny. All kinds.VINNYS A1 STORE Cake.8 6. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls. an ancient Roman writer.1 9. Currant " Hot Cross Corn. Fruit " Gingerbread " Sponge 5.0 11.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS. We find frequent mention of it in the Bible.7 7. Plain " Vienna " Water Rye 6.7 8.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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