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

VINNYS A1 STORE q q q q q q q q q q q Baked r Baked Apple r Caramel r Caramel Cup r Cup r Frumenty r Gooseberry r Gooseberry Fool r In Pastry r Macaroni r Macaroon r Orange r Pastry r Pudding r Pudding. Baked r Pudding without Eggs r Raspberry r Strawberry r Savoury (1) r Savoury (2) Cutlets. Apple 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 . Spinach Dumplings. Mushroom r Devonshire Sandwiches Doughnuts Dried Apples Dumplings.

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

Sweet Corn Fruit and Custard Pudding Fruit. Stewed. Savoury (2) Fritters. Rice Fritters. 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 .VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Forcemeat Balls Forcemeat Eggs French Bean Omelet French Eggs French Omelet with Cheese French Sauce Fried Onion Sauce Fritters. Savoury (1) Fritters.

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

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

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

Cheese Onion and Rice Soup Onion Omelet Onion Pie & Tomato Onion Salad Onion Sauce Onion Soup (French) Onion Tart Onion Tortilla Onion Turnover Onion (Boiled) Sauce Onion (Fried) Sauce Onions (Braised) Onions and Queen's Apple Pie . Sweet (1) Omelet. Trappist Omelets. Tomato (1) Omelet. Lentil Omelet. Savoury Omelet Soufflé (1) Omelet Soufflé (2) Omelet Soufflé (Sweet) Omelet. Macaroni Omelet. French Bean Omelet (French) with Cheese 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. Onion Omelet. Tomato (2) Omelet. Herbs Omelet. Gardener's Omelet. Sweet (3) Omelet. Sweet (2) Omelet.

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

Barley Porridge.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. Baked r Potato Rolls. Oatmeal Portuguese Rice Portuguese Soup Potato Cookery— r Potato à la Duchesse r Potato. Spanish .

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

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

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

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

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

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

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

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

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

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. Stewed Spanish Pudding Spanish Rice Spanish Salad r . Stuffed. 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 Cocoanut r Corn r Haricot r Leek (1) r Leek (2) r Lentil r Milk r Milk. and Brown Sauce Spanish Onions.

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

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

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

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

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

Mineral Ossein.0 63.2 4.0 -12. Extractives. Oatm'l.2 16.0 23.0 30.9 31.1 32.3 49. Peas Lentils Haricots 22.1 2.VINNYS A1 STORE 100 Parts Contain Albuminoids.0 0.7 81. formers.5 7. Walnuts[F] 12.5 14.0 71.0 2.6 2.5 6.6 5.5 15.0 0.6 1.5 10.0 0.0 52.5 Fowl 14.0 50.1 15.4 1.2 50.8 44.5 14. Matter.0 11.0 NUTS. Sugar.0 63.1 3.6 PULSE. Fat.0 13.0 14.5 74.5 7.5 1.5 10. &c.0 0.0 0.5 0.0 38.3 2. Mineral Indigestible Matter.2 11.7 2. Heat-producers FleshStarch.5 68.8 4.9 6. from white soft Wheat Coarse Bran Household Flour. &c.1 0.1 2.1 2.7 7.B.2 18.5 76.0 0. Wheat.0 8.1 ----2.5 .5 14.0 3.0 13.0 0. fresh Scotch Buckwheat.Bone -Beef 8.5 0.0 Pork 4.3 5.5 2.0 14.0 1.3 44.7 1.7 17.9 5.2 -3.3 1.7 0.6 76. Fat.3 1.4 14. White English Fine Flour.0 13.5 76.3 14.1 5.9 13.3 100 Parts Contain GRAINS. cleaned 11.3 3.7 2.2 6.5 8.6 2.5 3.5 9.0 7.6 14.8 1. 1.0 65.7 2.0 1.5 3.0 9.0 16.0 64.8 5.0 51.7 10.7 6. Gristle.0 40. husk free Pearl Barley Barley Meal Rye flour Maize Rice.2 1.5 2.0 71.1 10.1 0.0 1. Mutton Chop 7.6 15. Water.6 Mutt'n C. J.0 69.1 42.0 Mackerel Herring Bacon 44.0 22.0 5.0 69. Fibre.8 0. etc.4 24.6 Water.

8 2.0 2.8 6.2 85.5 1.3 4.6 1.0 1.0 82.8 3.0 0.1 5.5 2.0 2.7 84.0 0.3 0.1 0.7 1.0 8.8 0.7 1.0 2.7 1.0 91.8 1.2 0. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.0 96.1[B] 0.6 ROOTS AND TUBERS.6 0.7 13.4 0.4 4.5 0.7 9.0 2.8 94.2 -1.2 0.1 0.6 0.5 4.2 75.4 0.1 0.2 1.2 80.0 95.7 0.7[B] 0.5 2.8 89.8 19.3 5.5 0.8 80. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1.0 2.4 2.7 65.8 3.5 0. Currants.5 1.0 46.3 8.4 0. K.5 35.9 16.5 20.0 LEAVES.8 1.6 0.4 3.5 0.0 1.7 2. Apples Pears Gooseberries Grapes Strawberr's K.0 11.6 4.2 0.0[B] 0.0 80.4 1.5 2.2 0.3 1. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.1 0.0 3.4 0.3 0.4 5.8 0.0 93.3 90.4 3.8[D] 1.9 0.9 -0.0 81.9 48.0 2.8 1.4 0.VINNYS A1 STORE Filberts[F] Cocoa Nut.2 3.5 11. Peaches[E] Bananas Figs.2 5. K.8 89.5 --1.5 83.5 0. solid kernel 8.0 86.9 1.1 8.1 28.5 1.7 0.5 20.0 9. Turnips. AND WHOLE PLANTS.0 84.3 11.6 0.8 0.7 1.8 95.4 11.9 2. Cherries[E] K.8 96.4 2.5 0.9 66.5 0.9[B] 0.3 93.9 17. STEMS.2 12.0 73.2 .8 7.5[C] 0.0[B] 2.0 87.9[B] 0.8 0.4 0.1 6.7 92.8 0.2 -0.5 --0.7 2. C.7 0.2 0.3 81.3 0.9 0.4 0.0 1.6 0.1 18.7 0.5 1.0 0. STALKS.6 0.1 6.1 89. 1.1[B] 1.1 0. Potatoes.2 1.0 0.8 2. Plums[E] K.0 5.2 7.4 14.1 FRUITS.6 8.7 55.3 14.6 2.7 2.0 1.2 -0.5 -1.6 6.3 5.0 0.0 93.9 5.5 0.8 4.6 0.

0 Skim Milk 4.3 0.0 4. 38.8 ---3. [C] Citric acid.5 55. Healthful cookery must result in health to the household and. Milk sugar.0 2. W.0 Butter 2.7 Hum'n Mk. to the nation. to which the inquirer is referred. 7 brands.W. therefore.9 86.0 10. I now leave this book in the hands of the public.8 22.75 0.3 Asses' Mk.4 0. K.8 0. H.1%. dble.3 -----------86..7%. [H] Mean of 13 analyses.25 4.56 0. I hope that it will be found useful by many and a help to those who wish to live in a way which is conducive to health and at the same time innocent of slaughter and cruelty. mean of 70 analyses.0 5.3% oxalic acid. The letters refer to the authorities for the analyses:—J. use those only which are conducive to health. WB 1. König.B. [G] Extractives.2 2. A... Cows' Milk 4.9 Goats' Mk.0 89. WB 3. WB 3.8 1.2 Hens' Eggs[A][G] 14.7 36. J.. WB 37.2 87.0 2. &c. 2. J.7 35.0 35.2 0.0 Cheese.6 71.5 Condensed Milk.5 4.5 5. Otto Hehner.B.0 0.0 4. and you will be rewarded by an increase of health and consequently of happiness.16 1.2 9. 13.0 23. those who are dependent on them will benefit by it.VINNYS A1 STORE MILK AND DAIRY PRODUCE.4 1.5 5.. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall). 41.7 [A] Contains 0. C. If they learn to prepare wholesome and pure food. The health of the nation to a great extent is in the hands of our cooks and housewives..0%.0 Cream 6. Blyth.1 Cheese.4 11.3 54. American.[H] 10.9 0.0 5. cane sugar.. [E] Without stones. Avoid disease-communicating foods. [B] Malic acid.5 88. Cameron. James Bell. [D] Tartaric acid. Johnstone. . Glo'ster.4 22.0 91. [F] Fresh kernels.

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

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

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

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

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

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

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

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

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

VINNYS A1 STORE

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

TURNIPS (MASHED). 74. mixing with them 1 oz. and decorate the spinach with them. they should not be indulged in too freely. mix it well with the butter and meal. of butter. The best way of lightly boiling an egg is to put it in boiling water. Wash the spinach thoroughly.. Heat it gently at first. As they are a highly nutritious article of food.. Eggs contain both muscle and bone-forming material. Mash them up in a saucepan over the fire.. in fact everything required for building up the organism of the young bird. Return the spinach to the saucepan. but the white of the egg is pure albumen (or nitrogen) and water.. All the fat of the egg is contained in the yolk. Duck's egg. and a little lemon juice. 12.. EGG COOKERY. Have ready 1 or 2 hard-boiled eggs cut in slices...11 Nitrogen . pressing the water out with a wooden spoon or plate. Use 1 oz. Eggs are most easily digested raw or very lightly boiled. when melted. as enough water will boil out of the spinach to cook it... and set it over the fire in a saucepan without any water. SPINACH. Peel and wash the turnips. stir into it a spoonful of Allinson fine wheatmeal. The chemical composition of hen's and duck's eggs are as follows:— Hen's egg. and add as much of the strained-off water as is necessary to moisten it.VINNYS A1 STORE a minute. and few cakes are made without them. They enter into a great many savoury and sweet dishes. then strain it through a colander. and steam them until tender.. Let the spinach cook 20 minutes. and pour a white sauce over them.00 100. 12. and the juice of 1/2 a lemon to 4 lbs. Eggs are a good food when taken in moderation..00 ====== ====== Eggs take a long time to digest if hard boiled. Pile the mashed turnips on a flat dish. and best cooked thus for invalids.12 1.49 Mineral matter 1.24 Fat .. They can be prepared in a great variety of ways. and serve. Water .55 12. an even tablespoonful of the meal.16 ----------100. until enough water has boiled out of the spinach to prevent it from catching. Put a piece of butter in the saucepan in which the spinach was cooked.. stirring it a few times to prevent it burning.. Let the spinach heat well through before serving..22 71.. of butter. and keep stirring the meal and butter for 1 minute over the fire.. add pepper and salt to taste. especially when dishes are wanted quickly.11 15... Eggs are a boon to cooks. set .. of spinach.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

VINNYS A1 STORE

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

VINNYS A1 STORE

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

VINNYS A1 STORE

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

VINNYS A1 STORE

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

3 1.6 .VINNYS A1 STORE FRUIT--FRESH.6 1.4 1.8 .3 .1 1.1 4.0 .5 1.0 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .4 1.3 1.6 4.0 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.3 .8 .6 .5 1.0 1.8 2.4 2.6 .0 .7 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 180 140 390 FRUIT--DRIED.8 .5 1.4 1.6 . Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries Strawberries Water-melons Whortleberries or Wimberries .1 2.4 .9 .8 2.7 .3 2.5 2.

5 1.1 .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 2.2 3.1 1.1 1.0 10. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.6 2.7 6.7 1.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .6 4.0 21.2 1.4 1.9 1.0 27.3 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 570 135 120 105 110 105 185 NUTS--SHELLED.8 2.1 1.2 5.6 1.0 .7 6.1 4.4 2.6 1.1 3.1 .6 2.8 1.1 21.8 1.7 1.6 2.8 2.3 1.5 6.9 17.0 1.2 1.2 1.

.6 7.7 8.8 29.0 ----9.3 9.7 24.3 16.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS. ETC.4 7.9 21.7 8.4 25.2 13.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.1 16.8 13.5 6.5 14.6 13.1 9. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.4 13. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.0 6.1 25. Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.0 27.5 8.2 10.3 18.0 22.6 34.1 10.2 10.4 12.8 10.9 18.6 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.

9 9. or . and in old Latin and Greek books. All kinds.9 7.5 9. Buns. Fruit " Gingerbread " Sponge 5. Barley has been used as a food from time out of mind. an ancient Roman writer.6 ----2. Plain " Vienna " Water Rye 6.8 6.7 1800 1835 BREAD.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS.0 11. Chocolate Cocoa Candy Honey Molasses (cane) 12.7 9.7 7.2 9.9 5.3 1760 1670 1795 BISCUITS. the gladiators were called Hordearii. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.3 9.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.9 21.9 10.1 9.7 8. According to Pliny. average Water 10. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls. We find frequent mention of it in the Bible.VINNYS A1 STORE Cake. Currant " Hot Cross Corn.0 9.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cambridge Road. LIMITED. the Health Beverage The Allinson Vegebutter The Allinson Breakfast Oats The Allinson Crushed Wheat Allinson Blanc-Mange Powder Allinson Custard Powder Delicious Cocoa and Chocolate Prepared Barley The Allinson Vegetable Soup Finest Nut Oil PRICES ARE SUBJECT TO ALTERATION WITHOUT NOTICE THE NATURAL FOOD CO. . E.. 210.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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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