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

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

Spinach 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. Sponge Dyspeptics' Bread Egg Cookery— r Apple Soufflé r Cheese Soufflé r Chocolate Soufflé r Curried Eggs r Egg and Cheese r Egg & Cheese Fondu r Egg and Tomato Sandwiches r Egg and Tomato Sauce r Egg Salad and Mayonnaise r Egg Salmagundi with Jam . Apple Dumplings. Baked r Pudding without Eggs r Raspberry r Strawberry r Savoury (1) r Savoury (2) Cutlets.

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

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

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.

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

Stewed Mustard Sauce Natural Food for Babies Natural Food for Invalids and Adults Newcastle Pudding . Improved Milk Soup Milk Soup for Children Mincemeat (1) Mincemeat (2) Mincemeat Pancakes Minestra Mint Sauce Mushroom Cutlets Mushroom and Eggs Mushroom and Potato Stew Mushroom Pie Mushroom Savoury Mushroom Soufflé Mushroom Tart and Gravy Mushroom Tartlets Mushroom Turnover Mushrooms.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. 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.

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

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

Barley Porridge. Baked r Potato Rolls. Oatmeal Portuguese Rice Portuguese Soup Potato Cookery— r Potato à la Duchesse r Potato. 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. Bird's Nest r Potato Cakes r Potato Cheese r Potato Cheesecakes r Potato Croquettes r Potato Pudding r Potato Puff r Potato Rolls.

Toasted Potato. Stuffed (3) r Potatoes. Mashed r Potatoes. Stuffed (4) r Potatoes. Mashed r Potato Sausages r Potato Savoury r Potato Snow r Potato Surprise r Potato with Cheese r Potatoes and Carrots r Potatoes. 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. Browned r Potatoes. Mashed (Another way) r Potatoes (Milk) r Potatoes (Milk) with Capers r Potatoes.VINNYS A1 STORE q q q q q q q q q q q q q Potato Salad (1) r Potato Salad (2) r Potato Salad. Scalloped r Potatoes. Curried 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 .

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. II Puffs. Potato r .

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

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

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

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

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

Cheese Soufflé. Omelet Soufflé. Omelet (2) Soufflé. Savoury Soufflé. Potatoes Soufflé. Omelet (1) Soufflé. Rock Semolina Blancmange Simple Fruit Pudding Simple Pudding Simple Soufflé Sly Cakes Snowballs Sorrel Sauce Sorrel Soup (1) Sorrel Soup (2) Sorrel Soup (French) (3) Soufflé. Apple Soufflé. Simple Soufflé. Ratafia Soufflé. Tomato Soups— r Artichoke r Barley r Bread r Cabbage r Cabbage (French) r Caper r Carrot (1) r Carrot (2) r Cauliflower r Clear r Clear Celery r Clear. with Dumplings . Chocolate Soufflé. Bread Soufflé.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Seed Cakes. Gooseberry Soufflé. Greengage Soufflé. Mushroom Soufflé. Sweet Omelet Soufflé. Rice Soufflé.

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. and Brown Sauce Spanish Onions. Stewed Spanish Pudding Spanish Rice Spanish Salad r . Stuffed. Andrew's r Summer r Tapioca and Tomato r Tomato (1) r Tomato (2) r Tomato and Tapioca r Vegetable r Vegetable Marrow r White r Wholemeal Spaghetti aux Tomato Spanish Onion and Cheese Spanish Onions and White Sauce Spanish Onions. 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.

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. 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. Ginger Sponge Cake.

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

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

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

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

7 2.2 50.Bone -Beef 8.6 Water.0 71.4 14.0 51.7 2.2 6. Extractives. J.4 1.1 32.5 8.0 30.0 38. Walnuts[F] 12. &c.3 2.2 16.0 7. 1. Wheat. Matter.1 2.9 31.5 7.3 44.1 0.3 3.6 PULSE.0 1.5 3.6 15.0 11.VINNYS A1 STORE 100 Parts Contain Albuminoids.5 .0 Pork 4.7 1.5 74.8 4.1 3.7 81.0 64.0 23.5 10. &c.5 Fowl 14.0 16. Sugar.5 3. Mutton Chop 7.0 69.5 15.5 2.0 0.1 0.9 6. Gristle.6 Mutt'n C.8 0.5 10.1 42.7 2.0 71.0 0.0 22. from white soft Wheat Coarse Bran Household Flour.5 76.2 -3.5 6. husk free Pearl Barley Barley Meal Rye flour Maize Rice.1 ----2.1 15. Water.2 4.6 76.0 1.2 1.6 2.9 5.0 9. cleaned 11.6 2. formers.0 1.0 Mackerel Herring Bacon 44.2 11. Fat. Oatm'l.3 49.B.5 0. White English Fine Flour.4 24.0 5.0 13. Mineral Ossein.5 14.7 17.5 68.5 14.6 14.0 65.0 0.0 0.3 1.1 5.3 1.0 -12.5 0.6 1.8 1.7 0.7 6. fresh Scotch Buckwheat. etc.0 63.6 5.3 14.7 10. Fat.2 18.9 13.5 1.5 14.5 76.0 3.8 44.5 2.1 2.0 14.1 2.0 8.0 0.3 100 Parts Contain GRAINS.5 9.0 0. Heat-producers FleshStarch. Mineral Indigestible Matter.0 50.0 0.0 NUTS.0 69.0 40.1 10.0 52.7 7.0 63.8 5. Peas Lentils Haricots 22. Fibre.0 2.5 7.0 14.0 13.0 13.3 5.

Currants.6 0.0 0.3 5.0 46.0 1.5 0.4 1.0 86.2 3.7 13.5 83.2 0.4 4.1 0.3 93.5 1.8 7.0 5.5 0.5 35.0 9.7 65.8 95.1 0.6 6. solid kernel 8.0 11.0 1.3 4.1 18.1 5.5 4.6 0.5 0.7 0.8 0.0 2.7[B] 0.2 0.0 LEAVES.1 6.3 14.1 89.6 8.2 -1.2 0. C.0 2.8 3.2 7. Turnips.5 2.9 0.9[B] 0.0 95. Cherries[E] K.8 3. STEMS.0 2.5 1.2 85.2 0.0 96.0 73.9 17.1[B] 0.7 1.1[B] 1.1 8.8 96.3 1.0 87. AND WHOLE PLANTS.7 0.2 75.7 55.VINNYS A1 STORE Filberts[F] Cocoa Nut.0[B] 0.5 0.3 0.4 3.1 6. K.4 3.6 0.0 2. 1.8[D] 1.0 0.5 1.1 0. Apples Pears Gooseberries Grapes Strawberr's K.0 2.0 0. STALKS.8 0.8 0. Plums[E] K.4 14.0 80.7 0.4 0.6 4.8 1.4 11.5 --0.1 0.2 12.5 2.4 0.2 .8 0.4 0.9 0.7 1.5 0.4 2.2 0.5 0.1 28.0 2.2 1. Potatoes.0 1.7 84.2 -0.7 92.9 -0.7 2.6 2.5 2.4 0.7 2.3 0.2 1.2 -0.5 1.3 81. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.9 2.3 5.5[C] 0. K.9 1.8 80.5 0.8 1.7 9.6 0.8 6.8 2.5 11.4 0.8 2.1 FRUITS.0 0.7 1.9 66.0 1. Peaches[E] Bananas Figs.2 5.2 80.8 1.0 84.0[B] 2.3 11.9[B] 0.7 2.3 90.4 5.5 --1.6 1.0 0.4 0.0 93.4 2. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1.5 -1.0 91.1 0.8 94.8 89.7 0.6 0.3 8.5 20.6 0.4 0.7 1. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.9 16.9 48.6 ROOTS AND TUBERS.8 0.8 89.0 82.8 4.5 0.0 81.8 19.0 93.9 5.6 0.0 3.3 0.5 20.0 8.

2 9. &c.0 5.8 0. and you will be rewarded by an increase of health and consequently of happiness.5 4. J.0 4. I hope that it will be found useful by many and a help to those who wish to live in a way which is conducive to health and at the same time innocent of slaughter and cruelty..7%.1%. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall).4 22.4 1. H. WB 3. cane sugar. 7 brands.0 Cheese.2 87. The letters refer to the authorities for the analyses:—J. Glo'ster.8 1. those who are dependent on them will benefit by it.2 Hens' Eggs[A][G] 14. to which the inquirer is referred.8 22.0 2. [G] Extractives. I now leave this book in the hands of the public. [B] Malic acid.3 -----------86.3 0.9 Goats' Mk. James Bell.7 Hum'n Mk. therefore. The health of the nation to a great extent is in the hands of our cooks and housewives. use those only which are conducive to health. C. dble.0%.5 55. Johnstone.0 Skim Milk 4.7 35.0 89.VINNYS A1 STORE MILK AND DAIRY PRODUCE.0 10. Healthful cookery must result in health to the household and.0 Cream 6. Avoid disease-communicating foods. If they learn to prepare wholesome and pure food.4 11.0 Butter 2.[H] 10.25 4.0 91.7 [A] Contains 0.75 0. [C] Citric acid..6 71..1 Cheese. [H] Mean of 13 analyses. W.3 Asses' Mk. A..5 88..5 Condensed Milk. König.56 0. WB 1.0 35.5 5. to the nation. Milk sugar.2 2.0 5.B. 2.B.0 23.3% oxalic acid. Otto Hehner.16 1.. Blyth.0 2..7 36. J.9 0.8 ---3. Cameron.2 0. . K. mean of 70 analyses.9 86. American.3 54. [D] Tartaric acid. WB 3.0 4.0 0.W.5 5. 41. Cows' Milk 4. 38. 13.4 0. WB 37. [F] Fresh kernels. [E] Without stones.

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

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

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

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

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

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

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

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

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

VINNYS A1 STORE

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

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

VINNYS A1 STORE

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

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

VINNYS A1 STORE

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

VINNYS A1 STORE

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Let the spinach cook 20 minutes. Duck's egg.. Mash them up in a saucepan over the fire.. and decorate the spinach with them... Use 1 oz. Eggs are a good food when taken in moderation.VINNYS A1 STORE a minute. Eggs are most easily digested raw or very lightly boiled. mix it well with the butter and meal..11 15. EGG COOKERY. and a little lemon juice.. Heat it gently at first. in fact everything required for building up the organism of the young bird. mixing with them 1 oz.. until enough water has boiled out of the spinach to prevent it from catching.. Let the spinach heat well through before serving. stirring it a few times to prevent it burning.00 ====== ====== Eggs take a long time to digest if hard boiled. 12... and few cakes are made without them.. when melted. set . All the fat of the egg is contained in the yolk. Eggs contain both muscle and bone-forming material. and serve.55 12..24 Fat . then strain it through a colander. and add as much of the strained-off water as is necessary to moisten it. an even tablespoonful of the meal. as enough water will boil out of the spinach to cook it. Peel and wash the turnips. add pepper and salt to taste. As they are a highly nutritious article of food. stir into it a spoonful of Allinson fine wheatmeal. of butter. Pile the mashed turnips on a flat dish. They enter into a great many savoury and sweet dishes.22 71.. Return the spinach to the saucepan. and best cooked thus for invalids.49 Mineral matter 1.00 100. The chemical composition of hen's and duck's eggs are as follows:— Hen's egg. of butter. and pour a white sauce over them. 74.11 Nitrogen . and the juice of 1/2 a lemon to 4 lbs.. SPINACH. Wash the spinach thoroughly. Have ready 1 or 2 hard-boiled eggs cut in slices. they should not be indulged in too freely. Water . especially when dishes are wanted quickly.. and set it over the fire in a saucepan without any water. The best way of lightly boiling an egg is to put it in boiling water... and keep stirring the meal and butter for 1 minute over the fire. 12.. but the white of the egg is pure albumen (or nitrogen) and water. They can be prepared in a great variety of ways. pressing the water out with a wooden spoon or plate.16 ----------100. Eggs are a boon to cooks. Put a piece of butter in the saucepan in which the spinach was cooked.12 1. and steam them until tender.. of spinach. TURNIPS (MASHED)..

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

9 .VINNYS A1 STORE FRUIT--FRESH.0 1.8 2.0 .3 1.8 .1 4.7 .6 .3 1.6 4.7 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 180 140 390 FRUIT--DRIED.6 .6 .0 .8 .4 2.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .4 1.3 .5 1.1 1.0 .0 1.3 2.5 1.4 1.5 1.4 .6 1.5 2. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.8 2.6 .8 .3 .4 1.1 2. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries Strawberries Water-melons Whortleberries or Wimberries .

6 2.5 6.1 1.2 1.2 3.5 1.0 .4 2.6 1.4 1.9 1.6 4.1 1.2 1.1 .3 1.7 6.7 6.0 1.0 27.8 1.1 4.1 3.2 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.0 21.7 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 2.1 1.9 17.6 2.7 1.8 1.0 10.6 1.8 2.8 2.2 5.1 21.3 365 220 215 145 215 215 210 140 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.6 2.1 .3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .

4 25.3 9.0 6.6 15.0 --1640 1650 1620 1645 1655 1875 1650 1860 1850 1630 1630 1665 1690 1675 1695 1665 1600 1665 1660 1625 1675 1625 1620 1655 465 1815 1675 1635 1650 CAKES. Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.0 22.7 8.2 13.5 6.7 24.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS. ETC.4 13.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.0 27.9 18.8 10. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.5 14.2 10.1 10. .5 8.4 7.7 8.2 10.3 16.8 29.6 13.1 9.4 12.6 34. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.1 16.9 21.0 ----9.8 13.1 25.3 18.6 7.

According to Pliny. average Water 10.8 6.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS.VINNYS A1 STORE Cake.7 1800 1835 BREAD. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls. or .0 11.7 8. Barley has been used as a food from time out of mind.2 9. Plain " Vienna " Water Rye 6.0 9. the gladiators were called Hordearii. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.6 ----2.9 21. Chocolate Cocoa Candy Honey Molasses (cane) 12. All kinds.3 1760 1670 1795 BISCUITS.9 9.7 9.5 9. and in old Latin and Greek books. Fruit " Gingerbread " Sponge 5. Currant " Hot Cross Corn.9 10.9 7.7 7. an ancient Roman writer.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.3 9. Buns.1 9. We find frequent mention of it in the Bible.9 5.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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