VINNYS A1 STORE

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

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VINNYS A1 STORE

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

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

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

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

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

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

Tea Currant Sauce. Brown Curry Savoury Curried Eggs Curried Lentils & Rice Curried Potatoes Curried Rice Curried Rice & Lentils Curried Rice and Tomatoes Custards— r And Fruit Puddings r Allinson's r Almond r . Red and White Curry Balls Curry Sandwiches Curry Sauce (1) Curry Sauce (2) Curry Sauce. Whipped r Egg r Lemon r Lemon Tarts r Macaroon r Macaroni r Orange r Raspberry r Russian r Strawberry r Swiss r Vanilla. Celery Crusts for Mince Pies Cucumber Salad Cup Custard Currant (Black). Potato Croquettes.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q Blackberry r Cheese Sandwiches r Chocolate r Chocolate (French) r Chocolate. and Stewed Pears r Whipped Crisp Oatmeal Cakes Croquettes.

Baked r Pudding without Eggs r Raspberry r Strawberry r Savoury (1) r Savoury (2) Cutlets. 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. 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.

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

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

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

Italian Macaroni Omelet Macaroni Pancakes . Potted. Curried. Apple Jellies. 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.VINNYS A1 STORE r r r q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Oatmeal Water Rice Pudding Italian Macaroni Jam & Bread Pudding Jam Batter Pudding Jellies. & Rice Lentils.

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

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

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

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. 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.

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 (1) r Potatoes. Toasted Potato. Mashed r Potatoes. Stuffed (4) r Potatoes. Browned r Potatoes. Mashed (Another way) r Potatoes (Milk) r Potatoes (Milk) with Capers r Potatoes. Curried r Potatoes.VINNYS A1 STORE q q q q q q q q q q q q q Potato Salad (1) r Potato Salad (2) r Potato Salad. Stuffed (3) 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. Scalloped r Potatoes. Stuffed (2) 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 .

II Puffs. Improved r Orange Mould r Paradise r Plum r Poor Epicure's r Poppy-Seed r Prune r Rice r Rice (French) r Rolled Wheat r Rusk r Simple Soufflé r Sponge Dumplings r Stuffed Sweet Rolls r Vanilla Chestnuts r Wholemeal Banana r Yorkshire.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 .

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

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. Potato Savouries— r Artichokes and Tomatoes r Bean Pie r Bread and Cheese r Butter Beans and Parsley Sauce r . and Spanish Onions Sausages. Fried r Orange r Orange Flower r Orange Froth r Parsley r Raspberry Froth r Ratafia r Rose r Savoury r Sorrel r Spice r Tartare r Tomato (1) r Tomato (2) r Wheatmeal r White (1) r White (2) r White Savoury r White.

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

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

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

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

Black Currant Tea. Bran Tipsy Cake Toasted Potatoes Tomato aux Artichokes Tomato and Egg Sandwiches Tomato and Egg Sandwiches Tomato & Onion Pie Tomato & Potato Pie Tomato and Tapioca Soup Tomato Eggs Tomato Omelet (1) Tomato Omelet (2) Tomato Pie Tomato Sauce (1) Tomato Sauce (2) Tomato Sauce and Egg Tomato Soufflé Tomato Soup (1) q q q q q q q q q q q q q q q q q q q q q q q q q q . Savoury Tapioca & Tomato Soup Tapioca Ice Tapioca Pudding Tarragon Egg Tartare Sauce Tea. Almond r Chocolate r Lemon r Lemon Cream r Onion r Treacle Tartlets.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. Mushroom Tartlets.

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

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

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

Fibre.5 10.0 11.0 14.0 0.5 76.VINNYS A1 STORE 100 Parts Contain Albuminoids.3 14.2 1.5 76.8 0.1 42.0 22.5 1. Matter.1 ----2.6 2.7 2.5 2.0 -12.0 0.5 Fowl 14. J.0 1. Mutton Chop 7.5 .0 23.5 14. &c.0 71.3 100 Parts Contain GRAINS. from white soft Wheat Coarse Bran Household Flour.9 13. &c.7 6.5 6. Gristle.4 1.2 4.0 2.2 16.3 49.6 15. Peas Lentils Haricots 22.2 18.1 15.0 13.0 51. Oatm'l.6 1.9 31.3 44. Fat. husk free Pearl Barley Barley Meal Rye flour Maize Rice.5 3.0 NUTS.1 2.6 76.0 0.0 5.0 8.6 14.0 7.4 24.1 2.0 52.7 2.1 0.0 50.5 14.8 4.6 Water. Heat-producers FleshStarch.6 5.0 40. Walnuts[F] 12.9 6.5 0. Extractives.7 1.0 69. Fat.2 50.0 64.6 PULSE.6 Mutt'n C.2 -3.3 1. Wheat.5 8.1 5.5 15.0 9.5 10.0 1.1 10.Bone -Beef 8.1 32.3 1.8 5. cleaned 11.5 7.3 2.0 0. Mineral Indigestible Matter.7 17.5 7.0 63.0 0.0 65.0 63. etc.0 0.0 13.2 6. Sugar.5 9.0 16. formers.0 3.6 2.2 11.0 38. White English Fine Flour.9 5.4 14.5 74.B.7 81.1 2. fresh Scotch Buckwheat. Water.1 3.7 2.0 14.3 3.5 14.0 1.0 71.0 Mackerel Herring Bacon 44.5 0.7 10.7 7.5 68.8 44.7 0.5 3.5 2.3 5.0 69. 1.1 0.0 Pork 4. Mineral Ossein.0 30.0 0.8 1.0 13.

0 93.0 87.0 0.2 1.7 1.5 20.5 2.3 11.3 5.6 0.2 0.4 1.9 66. 1.6 2.3 14.5 11.5 0. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.1 0.0 0.8 19.7 13.0 1.0 80.0 82.0 2.5 4.0 2.1 6.5 0.2 7.7 65.5 --0.8 7.4 3.0 11.0 73.8 3.5 0.8 94.9 17.2 -1.7 0.2 -0.0 96.4 14.9[B] 0.3 4.1 5.2 12.2 3.5 0. Cherries[E] K.9 1.0 0.3 5.5 0.4 0.1 8.0 5.1 0.6 ROOTS AND TUBERS.6 0.5 1.4 0.8 6.4 5.7 2.0[B] 2.7 2.9 2.5[C] 0.9 -0.1 18.2 0.4 0.2 0.6 0. AND WHOLE PLANTS.0 86.9 5.0 3.4 0.3 0.1 0.5 1. K.0 2.0 46.5 0.4 3.6 4.8 89. C.0 2.8 0. K.7 1.0 93.5 0. Peaches[E] Bananas Figs.8 1.0 2.8 0.9 48.3 8.1 0.8 0.7 0.0 2.7 1.8 3.5 2.5 1.0 0.8[D] 1.0 1. solid kernel 8.5 20.2 0.5 2.7 55.2 -0.8 4.4 0.7[B] 0.1[B] 0.8 0.3 90.4 0.9[B] 0.7 1.0 95.8 1.2 80.0 LEAVES.7 2.8 80.7 92.4 2.7 84.9 0.6 1.2 1.3 0. Plums[E] K.7 0.4 0.2 5.3 1.4 4.4 2.0 1.9 16.8 1.0 8.0 84.1 28.1[B] 1.2 . Apples Pears Gooseberries Grapes Strawberr's K.8 0.0 0.0[B] 0.5 0.7 9.0 9.6 6.7 0.1 FRUITS.5 --1.5 1.1 89.2 0.5 35. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.8 89.6 0.4 11.3 0.2 75.6 0.9 0. Turnips.VINNYS A1 STORE Filberts[F] Cocoa Nut.6 0.0 1.3 81.3 93. STALKS.8 95.5 83.0 91. Potatoes. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1.8 96. STEMS.1 6.6 8.8 2. Currants.2 85.1 0.0 81.5 -1.6 0.8 2.

to the nation. [F] Fresh kernels. Cows' Milk 4.2 87.1 Cheese. to which the inquirer is referred. 7 brands.7 [A] Contains 0.4 1.0 5..3% oxalic acid. J.4 22.3 54. Avoid disease-communicating foods..B. [B] Malic acid. WB 1. [D] Tartaric acid.2 0.3 Asses' Mk.W.7 Hum'n Mk. cane sugar. J. W.5 5.75 0. Milk sugar.16 1. The letters refer to the authorities for the analyses:—J.0 91.. therefore.2 Hens' Eggs[A][G] 14. [H] Mean of 13 analyses.9 86. I now leave this book in the hands of the public.5 Condensed Milk.9 0.0 Cheese. 2. and you will be rewarded by an increase of health and consequently of happiness. König. WB 3.3 0.B.3 -----------86.2 2.8 0. [G] Extractives. American.0 23. dble.1%. Healthful cookery must result in health to the household and.0 0.0 5.0 2.5 5. A.7%.8 1.4 0..4 11.56 0. &c.5 4. use those only which are conducive to health.0 Cream 6.. WB 37. 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. 38.[H] 10.7 35.0%.25 4. K.2 9.5 55. 41.0 4. Otto Hehner. [C] Citric acid. C.8 ---3.0 Butter 2. mean of 70 analyses. The health of the nation to a great extent is in the hands of our cooks and housewives.0 4.5 88. Johnstone. Cameron.7 36. .0 35.VINNYS A1 STORE MILK AND DAIRY PRODUCE. If they learn to prepare wholesome and pure food. James Bell. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall). [E] Without stones.0 10.0 Skim Milk 4.0 89... H. Glo'ster. Blyth.9 Goats' Mk. WB 3.8 22.0 2. 13.6 71. those who are dependent on them will benefit by it.

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

6 1.3 .VINNYS A1 STORE FRUIT--FRESH.3 2.3 1.0 .1 1.8 .4 .4 2.5 1.6 .5 1.7 .4 1.4 1.6 .3 .1 4.6 4.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .0 .8 2.3 1.8 .5 2.9 .7 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 180 140 390 FRUIT--DRIED.8 . 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 .4 1.1 2. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.0 1.8 2.0 1.5 1.6 .6 .0 .

6 1.7 1.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .5 1.1 21.6 2.2 1.7 1.7 6.8 2. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.6 2.1 4.7 6.6 1.5 6.0 10.8 1.1 .1 3.2 1.2 3.2 5.6 2.4 2.9 1.0 .1 1.3 1.0 1.9 17.1 1.6 4.2 1.VINNYS A1 STORE Artichoke Asparagus Beetroot Cabbage " (Curly) " (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) " (ripe) Onions Parsnips Potatoes (boiled) " (chipped) " (raw) " (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips 2.8 1.8 2.3 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 570 135 120 105 110 105 185 NUTS--SHELLED.4 1.0 21.0 27.1 .1 1.

7 24.2 13.3 18.4 13.6 7.4 7.8 13.5 6.9 18.8 10.3 16.1 16. .1 9.7 8.0 --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.4 25.4 12.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.2 10.0 22. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans. Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.5 14.0 6.3 9.7 8.1 10.6 13.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.8 29.2 10.9 21.6 15. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10. ETC.5 8.6 34.1 25.0 27.0 ----9.

7 1800 1835 BREAD.8 6.9 10.9 7.3 9.6 ----2. and in old Latin and Greek books. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.9 5. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.VINNYS A1 STORE Cake. Plain " Vienna " Water Rye 6. Fruit " Gingerbread " Sponge 5.7 7. We find frequent mention of it in the Bible.0 11. Buns.9 21. According to Pliny. Currant " Hot Cross Corn.3 1760 1670 1795 BISCUITS. or .0 9. Chocolate Cocoa Candy Honey Molasses (cane) 12.5 9. average Water 10. All kinds. the gladiators were called Hordearii.7 8. Barley has been used as a food from time out of mind.9 9.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.1 9.7 9. an ancient Roman writer.2 9.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

LTD. E. or a sample 2 lb. LONDON.. tin for 1/6. and not cost one-sixth of the price. and thoroughly relished by men. for 7/-post free from — THE NATURAL CO.VINNYS A1 STORE Of Health Stores 1/6 and 7/-per Tin. good complexions. perfectly digestible. Equally suited to rich or poor. and form bone and muscle. or 10 lbs. The Allinson Breakfast Oats The Allinson Breakfast oats are made solely from finest Oats grown in our own country—and no country can grow Oats equal to ours. Being steam-cooked by a patented process. . produce healthy skins. and children alike. 210 Cambridge Road. One pound weight will go as far as three pounds of butcher's meat. always retain the same delicious flavour. women.

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

LTD. 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. Sold everywhere in 7 lb. As with all other Allinson specialities. 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. 210 Cambridge Road.

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

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

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

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