VINNYS A1 STORE

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

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

VINNYS A1 STORE

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

q q q q q q q

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

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

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

q q q q q q q

q

VINNYS A1 STORE
q q q

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

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

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

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

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

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

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

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

Whipped r Egg r Lemon r Lemon Tarts r Macaroon r Macaroni r Orange r Raspberry r Russian r Strawberry r Swiss r Vanilla. Tea Currant Sauce. Red and White Curry Balls Curry Sandwiches Curry Sauce (1) Curry Sauce (2) Curry Sauce. 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 . and Stewed Pears r Whipped Crisp Oatmeal Cakes Croquettes. Potato Croquettes. Celery Crusts for Mince Pies Cucumber Salad Cup Custard Currant (Black).VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q Blackberry r Cheese Sandwiches r Chocolate r Chocolate (French) r Chocolate.

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 . Spinach Dumplings. Baked r Pudding without Eggs r Raspberry r Strawberry r Savoury (1) r Savoury (2) Cutlets. 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. Mushroom r Devonshire Sandwiches Doughnuts Dried Apples Dumplings.

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

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

VINNYS A1 STORE q q q q q Index to Advertisements— r Brunak r Dr. Tapioca Icing for Cakes Improved Milk Puddings Invalid Cookery— r Barley for Babies r Barley for Invalids and Adults r Barley Gruel r Barley Jelly r Barley Porridge r Barley Puddings r Barley Water r Black Currant Tea r Bran Tea r Cocoa r Lemon Water r Oatmeal Porridge . 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.

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

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

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

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

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. Baked r Potato Rolls. Bird's Nest r Potato Cakes r Potato Cheese r Potato Cheesecakes r Potato Croquettes r Potato Pudding r Potato Puff r Potato Rolls. Barley Porridge.

Toasted Potato. Stuffed (1) 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. 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 (4) r Potatoes. Stuffed (2) r Potatoes. Browned r Potatoes. Mashed (Another way) r Potatoes (Milk) r Potatoes (Milk) with Capers 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. Mashed r Potatoes. Curried r Potatoes.

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

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

Curried Rice and Onions Rice and Onion Soup Rice and Wheat Bread Rice Cakes (1) Rice Cakes (2) Rice.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Queen's Apple and Onion Pie Queen's Onion Pie Queen's Sponge Cakes Queen's Tomato Pie Raspberry Cream Raspberry Custard Raspberry Froth Raspberry Froth Sauce Ratafia Sauce Ratafia Soufflé Rice and Carrots Rice and Green Pea Soup Rice and Lentils Rice & Lentils. Lentil Rock Seed Cakes Rolled Wheat Pudding Rolls. Curried Rice Fritters Rice. Oatmeal Finger Rolls. Stuffed Sweet Rolls. How to Cook Rice (Ground) Pancakes Rice (Ground) Pudding Rice (Italian) Savoury Rice (Portuguese) Rice Pudding (French) Rice Savoury Croquettes Rice Soufflé Rice Soup Rice (Spanish) Rissoles. Unfermented Finger Rose Sauce Rusk Pudding .

VINNYS A1 STORE q q q q q 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. and Spanish Onions Sausages. Potato Savouries— r Artichokes and Tomatoes r Bean Pie r Bread and Cheese r Butter Beans and Parsley Sauce r .

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

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

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

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. for Children r Oatmeal r Onion and Rice r Onion (French) r Parsnip r Pea r Portuguese r Potato r Rice r Rice and Green Pea r Sorrel (1) r Sorrel (2) r Sorrel (French) (3) r Spanish r Spinach r Spring r St. Stuffed. Stewed Spanish Pudding Spanish Rice Spanish Salad r . 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.

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

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

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

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

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

0 63.0 3.3 100 Parts Contain GRAINS.0 1.0 Mackerel Herring Bacon 44.6 14.0 23.0 1.5 Fowl 14.2 -3.0 63.1 2.5 0. fresh Scotch Buckwheat.5 6.6 2.5 7.5 9.5 74. &c.0 7.8 5.0 14. White English Fine Flour. Sugar. Mutton Chop 7.3 2.1 10.5 2.9 31.8 0.0 52.7 81.8 1. from white soft Wheat Coarse Bran Household Flour.3 44.7 17.1 32.3 5. J.1 5.Bone -Beef 8.0 22.1 2. Extractives.0 0.5 68. Fat. husk free Pearl Barley Barley Meal Rye flour Maize Rice.0 11.3 3.2 11.6 2.2 1.6 76.6 PULSE.0 5.1 15.7 7.6 1. Walnuts[F] 12.0 2.0 1.5 14.0 38.0 14.0 13.7 2.5 3.0 51.9 6. Mineral Indigestible Matter.0 71. Peas Lentils Haricots 22. etc.1 2.8 44.2 6.3 1.5 76.0 71.7 2. Matter.2 50.7 2.4 14.7 6.0 Pork 4.5 10. Mineral Ossein.5 2.VINNYS A1 STORE 100 Parts Contain Albuminoids.0 13.0 13.2 4.0 69.0 16.7 0.0 0.0 0. Fibre. Heat-producers FleshStarch.5 76.5 14.0 64.5 .9 5. Water.B. Gristle.6 Water.5 15.5 14.6 Mutt'n C.2 16.0 40.3 14.0 8.5 1. Wheat. formers.2 18.1 42.5 0.0 0.6 15.5 3. Oatm'l.0 50.9 13.1 ----2.5 8.4 1. cleaned 11.8 4.5 7.7 1.0 30. &c.1 0.5 10.0 0.4 24.3 49.0 0.3 1.0 -12.1 0.6 5.0 69. Fat. 1.7 10.0 65.0 9.0 NUTS.0 0.1 3.

0 1.0 87.8 3.2 0.7 92.3 81. C.1 8.9 5.0 0.0 LEAVES.2 0.6 ROOTS AND TUBERS.3 11.0 5.1 6.0[B] 2.7 2.7 0.0 91. 1.2 0.0 3.9[B] 0.0 46. K.0 2.2 12.2 7.8 1.6 6.3 8. Cherries[E] K.2 75.8 6.6 2.4 14.5 0. STALKS.0 82.9 16.7 1.7 0.7 0.4 0. K.6 0.0 84.7 9. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1.8 96.9 -0.0 8.5 0.3 0.7 84.5[C] 0.5 --1.7 55.6 8. Peaches[E] Bananas Figs.1 FRUITS.1 0.2 0.5 0.0 95.7 2.5 -1.1 0.2 80.5 35.6 0.9 0.8 89.0 2.0 80.4 0.6 4.7 1.0 9.7 13. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.9 2.1 6.0 93.6 0.4 4.7 1.8 89.9 17.5 20.4 0.0 2.1 89.3 1.9[B] 0.5 2.5 0. solid kernel 8.0 1.5 0.0 2.3 93. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.7 0.2 1.8 1.8 2.7 2.0 0.4 0.4 2.2 3.4 3.0 2.3 5.1 18.8[D] 1.9 0.0 81.8 7.6 0.2 -0.4 2.7[B] 0. Currants.9 66.1 0.8 0.6 0.7 65.8 0.4 1.3 90.0 2.8 4.9 1.1[B] 0.2 .3 0. Turnips.1 0.5 83.5 1. Apples Pears Gooseberries Grapes Strawberr's K.1 0.4 0. AND WHOLE PLANTS.9 48.5 --0.5 2.8 2.8 0.1 5.4 11.2 -0.5 20.5 0.0 1.8 1.0[B] 0.5 11.0 96.6 1.8 80. Potatoes.4 0.0 1.8 0.5 0.5 1.2 1.6 0.3 4.2 -1.3 5.0 0.0 0.2 5.7 1.0 93. Plums[E] K.8 0.3 14.5 4.0 73.3 0.4 0.0 0.1 28.4 5.8 95.5 1.8 94.0 11.6 0. STEMS.2 85.4 3.5 1.1[B] 1.VINNYS A1 STORE Filberts[F] Cocoa Nut.8 19.5 0.0 86.8 3.2 0.5 2.

0%.1%.0 10.7%.0 Butter 2.4 22.0 2.1 Cheese. Milk sugar.7 35. A.7 Hum'n Mk.W..0 4...2 2. to which the inquirer is referred.2 9. [G] Extractives. The letters refer to the authorities for the analyses:—J. J.5 Condensed Milk.3 Asses' Mk. If they learn to prepare wholesome and pure food.5 88. Healthful cookery must result in health to the household and.0 4. cane sugar.2 Hens' Eggs[A][G] 14.9 86.7 [A] Contains 0.8 1. [D] Tartaric acid. [C] Citric acid. 7 brands. mean of 70 analyses. W. Johnstone. and you will be rewarded by an increase of health and consequently of happiness. 38. Cows' Milk 4. [E] Without stones. Otto Hehner.0 35. therefore. dble.0 89.8 ---3.VINNYS A1 STORE MILK AND DAIRY PRODUCE. König. use those only which are conducive to health. WB 3..3 0.4 0.3 54.6 71. those who are dependent on them will benefit by it.16 1.56 0.8 0. Avoid disease-communicating foods.[H] 10.0 Cream 6. [H] Mean of 13 analyses. K.0 91. [B] Malic acid. 2. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall).7 36.0 0. Blyth. &c.5 55.9 Goats' Mk. The health of the nation to a great extent is in the hands of our cooks and housewives. [F] Fresh kernels.0 5.25 4.2 0.0 Cheese. WB 37..8 22.5 5.0 Skim Milk 4.5 4. 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..5 5.3 -----------86.B.0 2. Glo'ster. James Bell. C. I now leave this book in the hands of the public. 13.B.2 87.0 23..9 0.0 5. WB 1. . J.4 1.3% oxalic acid. Cameron.4 11. WB 3. 41.75 0. H. to the nation. American.

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

of butter. 12. they should not be indulged in too freely.. an even tablespoonful of the meal. stirring it a few times to prevent it burning. and the juice of 1/2 a lemon to 4 lbs. Eggs contain both muscle and bone-forming material.. As they are a highly nutritious article of food. then strain it through a colander. and a little lemon juice.. and best cooked thus for invalids. but the white of the egg is pure albumen (or nitrogen) and water. and set it over the fire in a saucepan without any water.. They enter into a great many savoury and sweet dishes... Use 1 oz. They can be prepared in a great variety of ways.. 12. Have ready 1 or 2 hard-boiled eggs cut in slices. Heat it gently at first.16 ----------100. and serve..11 Nitrogen . Eggs are most easily digested raw or very lightly boiled..24 Fat .. Wash the spinach thoroughly. Water .00 ====== ====== Eggs take a long time to digest if hard boiled..00 100.49 Mineral matter 1. 74. and decorate the spinach with them. SPINACH.. and steam them until tender. Duck's egg. Return the spinach to the saucepan. in fact everything required for building up the organism of the young bird. pressing the water out with a wooden spoon or plate. until enough water has boiled out of the spinach to prevent it from catching..22 71. EGG COOKERY. of butter. Eggs are a good food when taken in moderation. Peel and wash the turnips.. and few cakes are made without them. add pepper and salt to taste. and add as much of the strained-off water as is necessary to moisten it. especially when dishes are wanted quickly. when melted. set . and pour a white sauce over them. as enough water will boil out of the spinach to cook it. The best way of lightly boiling an egg is to put it in boiling water. Put a piece of butter in the saucepan in which the spinach was cooked. The chemical composition of hen's and duck's eggs are as follows:— Hen's egg. mix it well with the butter and meal. Eggs are a boon to cooks.11 15....12 1. TURNIPS (MASHED). of spinach. and keep stirring the meal and butter for 1 minute over the fire. Pile the mashed turnips on a flat dish. mixing with them 1 oz. All the fat of the egg is contained in the yolk.. Let the spinach cook 20 minutes..55 12. Let the spinach heat well through before serving.VINNYS A1 STORE a minute. stir into it a spoonful of Allinson fine wheatmeal. Mash them up in a saucepan over the fire..

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

4 1.6 .6 4.7 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 180 140 390 FRUIT--DRIED.7 .6 .6 1.1 1.3 2.9 .1 4.6 . Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries Strawberries Water-melons Whortleberries or Wimberries .1 2.8 .4 1.0 .3 .8 2.4 .0 1.8 .8 2.0 .4 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.3 1.8 .5 1.3 1.6 .4 2.0 1.5 1.VINNYS A1 STORE FRUIT--FRESH.5 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .5 2.0 .3 .

2 1.1 1.9 1.VINNYS A1 STORE Artichoke Asparagus Beetroot Cabbage " (Curly) " (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) " (ripe) Onions Parsnips Potatoes (boiled) " (chipped) " (raw) " (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips 2.8 2.7 1.2 1.1 4. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.4 1.0 .3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .1 .6 2.4 2.5 6.2 3.5 1.0 27.8 2.7 6.6 4.1 1.0 1.1 1.7 1.1 .6 2.6 1.1 3.8 1.2 5.2 1.3 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 570 135 120 105 110 105 185 NUTS--SHELLED.8 1.1 21.6 1.0 10.9 17.3 1.7 6.6 2.0 21.

VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.4 7.8 29. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.3 18.0 22.6 7. Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.3 9.1 9.7 8.4 13.7 24.9 18.0 ----9.1 16.4 25.6 15. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.5 6.2 10.5 14.6 34.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.6 13.9 21.2 10. ETC.1 10.8 13. .5 8.7 8.0 6.1 25.8 10.0 --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.3 16.0 27.2 13.4 12.

Buns.6 ----2.7 1800 1835 BREAD.7 7. All kinds. Chocolate Cocoa Candy Honey Molasses (cane) 12. average Water 10.3 1760 1670 1795 BISCUITS.0 11. Barley has been used as a food from time out of mind.0 9. According to Pliny.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS.9 9. Plain " Vienna " Water Rye 6.5 9.9 21. Currant " Hot Cross Corn. or .3 9. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. and in old Latin and Greek books.7 9.9 10. an ancient Roman writer. Fruit " Gingerbread " Sponge 5.8 6. We find frequent mention of it in the Bible. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.2 9. the gladiators were called Hordearii.7 8.9 5.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.1 9.VINNYS A1 STORE Cake.9 7.

starch. and its flesh-forming matter is in the form of casin the same as is found in cheese. and was the chief food of our peasantry until the beginning of the nineteenth century.0 2. Pour into a saucepan and bring to the boil. of sugar. Allinson's prepared barley may be eaten as porridge or pudding (see directions)." BARLEY JELLY.5 per cent. of fat in barley. add to this 1 pint of boiling milk and water. mix this perfectly smooth with cold milk and cold water in equal parts. and prepare as "Barley for Babies. BARLEY GRUEL. The first intoxicant drink made in this country was ale. the liquor made from barley was called Bouzah. From this analysis we can judge that barley contains all the constituents of a good food. In Nubia. A little nutmeg gives a pleasant flavour. stirring all the time to prevent it getting lumpy. During illness I advise and use barley water and milk." meaning an intoxicating drink. mixed in equal parts. more than beef tea. then eat. and there is a fair percentage of mineral matter for our bones and teeth. it is also good for adding to broth or soup. sugar. This casin is not elastic like the gluten of wheat. and fat to keep us warm and give force. and is much more nourishing than rice pudding. Use 3 teaspoonfuls of Allinson's barley to 1/2 pint of milk and water. and it can be drunk as a change from tea.0 ===== [A] There is 2. let cool. Barley contains about 7 per cent. These Hordearii were like our pugilists. and is most useful for making gruel and barley water.0 14.5 ----100. Mix 1 large tablespoonful of Allinson's barley with a little cold water. Put 1 teaspoonful of Allinson's barley into a breakfast cup. so that one cannot make a light bread from barley. and 7 per cent. Hops were not used for beer or ale in those days. and cocoa. boil together a few minutes. of sugar. Here is the chemical composition of barley meal:— Flesh formers Heat and force formers (carbon)[A] Mineral matters Water 7. from which we get our English word "booze. and it was made from barley. BARLEY FOR BABIES. and to vegetable stews. take from the fire. except that they often fought to the death. coffee. Barley is a good food. and find this mixture invaluable. Barley has been used from very ancient days for making an intoxicating drink. In it we find casin and albumen for our muscles. Barley water contains a great deal of nourishment.5 76." because they were fed on this grain whilst training. BARLEY FOR INVALIDS AND ADULTS.VINNYS A1 STORE "barley eaters. . until the cup is full.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Sole Proprietors: THE NATURAL CO.will be £5 in War Loan Vouchers. and of the purity and nutritive quality of Allinson there is no question.. 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. The Proprietors of Allinson Gold Medal Wholemeal Flour. 210 Cambridge Road." £5 " 20 of 5/. Bakers.. 10 " 10/. Grocers. MONTHLY COMPETITION. £20 Monthly Prize Scheme. 2nd " " £2 " 3 of 20/. Each cake must be made in strict accordance with the directions given as to the quantities of the ingredients. There will be no entrance fee. Each month ladies will be invited to compete in making one or other of the delicious recipes found in the Handy recipe book enclosed with each bag of Allinson Flour. and cash prizes to the value of £20 will be awarded in each competition for the best "dainties" sent in according to the decision of our cookery expert whose award must be accepted as final.will be £3 in Cash. This competition will run until further notice. Sold only in sealed bags 3-1/2 lbs. Puddings. 7 lbs. Pack the cake carefully and forward it. together with your name and address. of all Health Food Stores. 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." The importance of pure unadulterated flour for domestic cookery cannot be exaggerated. LTD. 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. cakes.. etc. realizing the immense value of genuine wholemeal as an economic and nourishing factor of our national diet. Many people who wisely use Wholemeal Flour for baking bread fail to realize that it can be used with equal success when making puddings. Allinson Wholemeal Flour alone must be used.VINNYS A1 STORE Allinson Gold Medal Wholemeal Flour has been rightly termed the "Flour of Health. . and home-made Bread. and pastry. Cakes. 14 lbs. 1st Prize will be £5 in Cash.

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

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

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

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

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

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

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

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

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

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

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

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

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

Sign up to vote on this title
UsefulNot useful