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

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

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

Poached 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 . Scalloped r Eggs. Swiss r Eggs. Tarragon r Eggs. Sweet Creamed r Eggs.VINNYS A1 STORE q q q q q q q q q q q q q q Egg Savoury r Eggs à la Bonne Femme r Eggs à la Duchesse r Eggs au Gratin r Eggs and Cabbage r Eggs and Mushrooms r Eggs. Tomato r Eggs. Stuffed r Eggs. Scotch r Eggs.

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

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

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

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

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

VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q 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. Ground Rice Pancakes. Apple Pancakes. Tomato Pie— r Bean r Cauliflower . Macaroni Pancakes. Mincemeat Pancakes. Chestnut Piecrusts Pie. Oatmeal Pancakes with Currants Paradise Pudding Parsley Sauce Parsnip Soup Pea Soup Pears (Stewed) and Vanilla Cream Pease Brose Pickled Walnut Savoury Pie.

Spanish .VINNYS A1 STORE r r r r r r r r r r r r r r r r r r r q q q q q q q q q q q q Cauliflower and Potato Favourite Herb Kentish Pudding Leek Lentil Marlborough Mushroom Onions and Queen's Apple Potato Potato and Cauliflower Potato and Tomato Queen's Apple and Onion Queen's Onion Queen's Tomato Savoury Tomato and Potato Vegetable (1) Vegetable (2) Pies Plain Cake Plum Pudding Poached Eggs Poor Epicure's Pudding Poppy-Seed Pudding Porridge Porridge. Barley 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.

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

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

VINNYS A1 STORE q Barley (Pearl) and Apple r Batter r Bread (Steamed) r Bread (Substantial) r Buckingham r Bun r Cabinet (1) r Cabinet (2) r Cabinet (3) r Chocolate r Chocolate Mould r Chocolate (Steamed) r Christmas r Cocoa r Custard r Empress r Eve r Feather r For Babies r Golden Syrup r Ground Rice r Kentish Pie r Lemon r Milk. 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.

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

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

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. Fried r Orange r Orange Flower r Orange Froth r Parsley r Raspberry Froth r Ratafia r Rose r Savoury r Sorrel r Spice r Tartare r Tomato (1) r Tomato (2) r Wheatmeal r White (1) r White (2) r White Savoury r White. and Spanish Onions Sausages.

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

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

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

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

Queen's Sponge Cake (1) Sponge Cake (2) Sponge Cakes.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Spanish Stew Spice Sauce Spinach Spinach Dumplings Spinach Soup Spinach Tortilla Sponge Cake. Ginger Sponge Cake. 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) .

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

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

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

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

4 24.3 14.5 .5 10.0 0.5 7.0 1.0 3.2 16.3 100 Parts Contain GRAINS.5 15. Heat-producers FleshStarch.2 -3.0 1.0 1. Wheat.0 38.9 31.2 18.0 11. &c.3 1.1 3. cleaned 11.9 5.0 13. Water.3 1.5 76.0 40.0 5.2 11.0 0.5 14.Bone -Beef 8.5 2. &c.0 52.0 22. J.5 6.2 50.0 65.7 6.2 6.5 76. Gristle.6 15.0 14. husk free Pearl Barley Barley Meal Rye flour Maize Rice.6 2.0 8.6 Water.8 4.2 1.5 68.8 44.9 6.5 0.6 5. Peas Lentils Haricots 22.5 2. Mineral Indigestible Matter. 1.VINNYS A1 STORE 100 Parts Contain Albuminoids.0 0.6 Mutt'n C.0 0.0 23. Sugar.2 4.0 51.9 13.6 1.0 50.1 2.0 0.5 9.7 7. Extractives.6 14.1 0.0 69.5 3.3 3.3 49.0 13.0 69.4 1.7 10.5 14.0 71.0 NUTS.0 14.7 81. fresh Scotch Buckwheat.8 5.3 5.1 ----2.0 16.6 76.0 7.0 9.B.0 63.0 30. White English Fine Flour.0 64.0 0.7 2.3 2.1 0. Fibre.7 0.0 13.7 2. Mutton Chop 7.1 5. Oatm'l. Walnuts[F] 12.0 63.5 14.6 PULSE. Matter.1 10.0 Mackerel Herring Bacon 44. from white soft Wheat Coarse Bran Household Flour.1 2.6 2.3 44.4 14.5 7.1 42. Mineral Ossein.5 1.7 1.0 0. formers.0 -12.1 2.5 8.0 71.0 2.5 74.8 0.0 Pork 4.7 17. Fat.8 1.5 Fowl 14.5 0.1 32.5 10. etc.7 2.1 15.5 3. Fat.

8 4.2 1.1 0. Potatoes. solid kernel 8.5 2.7 55.1 FRUITS.6 0.4 14.2 3.1 6.8 19. Turnips.1 89.8 2.5 1.7 1.0 2.2 0.5 0.3 81.2 12.6 4.0 84.6 2.4 0.1 18.0 80.7 0.1[B] 0.4 2.5 --0.4 3.8 1.5 0.5 0.9 48.3 0.8 0.1 0. 1.7 2.0 93.0 0.9 2.8 95.5 1.7 9.6 8.4 0.5 35.8 7.0 95.0 0.0 1.6 6.2 0.2 5.0 93.4 1.8 2.5 20.0 2.4 0.3 5.5 0.5 0.0 1.8 89.1[B] 1.6 0.7 84.7 0.9 -0.0 87.0 2.8 80.9[B] 0.9 17.2 80.8 1.8 94.5 11.4 2.8 0.2 0.8 0.6 0.2 .3 1.0 2.2 85.5 0.9 16.8 1.7 65. Peaches[E] Bananas Figs. Cherries[E] K.7[B] 0.8 6.7 1.2 7.1 8.4 0.9 0.0 82.9 1.6 0.0 0.1 0.0 2.3 11.0 86.2 -1.7 92.4 4.3 0.4 11.1 28.0 96.9 66.5[C] 0.7 2. Currants.3 90. K.0 46.0 0.2 75.0 1.9[B] 0.7 0.2 -0.5 83.5 0. STALKS.5 2.0 81.0 9.8 3.5 20.7 1.0 11.8[D] 1.0 5.3 4.4 0.0 2.0[B] 0.3 14.0 LEAVES. STEMS.6 0.1 5. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.4 0.6 ROOTS AND TUBERS.5 1.0 0.0 3.5 0.9 0.0 73. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1.5 4.0 1.8 89.7 2.2 -0.8 0.9 5.0 91. AND WHOLE PLANTS. Plums[E] K.2 0.3 0.6 0.1 0.6 0.4 3.1 0.8 0.3 8.5 -1.1 6.5 --1. K.0 8.2 1.6 1.3 5.5 2.8 96.2 0. Apples Pears Gooseberries Grapes Strawberr's K.7 13.5 1.7 1.7 0.4 5. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.VINNYS A1 STORE Filberts[F] Cocoa Nut.4 0. C.0[B] 2.3 93.8 3.

. 13. to the nation. 7 brands.0 0. therefore.3 0. dble.1 Cheese. &c.5 4. 38. [D] Tartaric acid.0 Cream 6.0 35. J.8 ---3. [F] Fresh kernels.5 5. Milk sugar. The health of the nation to a great extent is in the hands of our cooks and housewives.2 87. mean of 70 analyses.. Cows' Milk 4.16 1. I now leave this book in the hands of the public. Healthful cookery must result in health to the household and.9 0. James Bell.3 54.0 23. W.3 -----------86.5 55.0 Skim Milk 4. [B] Malic acid.7 Hum'n Mk.7 35. 41. Blyth. The letters refer to the authorities for the analyses:—J.W. [G] Extractives.7 36.2 9.0 Butter 2.0 10. WB 3.4 11.6 71.8 1. König. [C] Citric acid.B.25 4.0 2. Avoid disease-communicating foods.5 5. Johnstone.[H] 10.0 5. WB 37.7 [A] Contains 0.0 91.. those who are dependent on them will benefit by it.4 1.0%.0 89. WB 3.. J. C.8 0.0 5. H.2 0. If they learn to prepare wholesome and pure food. use those only which are conducive to health. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall). to which the inquirer is referred. American.B. 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.2 2.4 0.9 Goats' Mk. [E] Without stones. A.1%. K. Glo'ster. and you will be rewarded by an increase of health and consequently of happiness..9 86.0 Cheese. Cameron.3 Asses' Mk.8 22. cane sugar.7%.75 0.VINNYS A1 STORE MILK AND DAIRY PRODUCE. Otto Hehner.0 2.2 Hens' Eggs[A][G] 14. [H] Mean of 13 analyses.5 88. 2.4 22. WB 1.3% oxalic acid. ..5 Condensed Milk.0 4..56 0.0 4.

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

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

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

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

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

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

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

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

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

VINNYS A1 STORE

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

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

VINNYS A1 STORE

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

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

VINNYS A1 STORE

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

VINNYS A1 STORE

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

00 100.12 1. Eggs are a good food when taken in moderation. and pour a white sauce over them.. Eggs are a boon to cooks... Duck's egg. All the fat of the egg is contained in the yolk. and a little lemon juice. and best cooked thus for invalids. EGG COOKERY. and decorate the spinach with them... and keep stirring the meal and butter for 1 minute over the fire. of butter. Let the spinach heat well through before serving. Mash them up in a saucepan over the fire...VINNYS A1 STORE a minute.. mixing with them 1 oz.. Pile the mashed turnips on a flat dish.22 71.00 ====== ====== Eggs take a long time to digest if hard boiled. mix it well with the butter and meal. Put a piece of butter in the saucepan in which the spinach was cooked. 12. pressing the water out with a wooden spoon or plate.24 Fat . The best way of lightly boiling an egg is to put it in boiling water. The chemical composition of hen's and duck's eggs are as follows:— Hen's egg.. and few cakes are made without them.49 Mineral matter 1. of spinach. stirring it a few times to prevent it burning. Return the spinach to the saucepan.. as enough water will boil out of the spinach to cook it. They enter into a great many savoury and sweet dishes. TURNIPS (MASHED)...16 ----------100. Have ready 1 or 2 hard-boiled eggs cut in slices. Let the spinach cook 20 minutes. and add as much of the strained-off water as is necessary to moisten it. 74. an even tablespoonful of the meal. 12. especially when dishes are wanted quickly. As they are a highly nutritious article of food.. and set it over the fire in a saucepan without any water. Peel and wash the turnips. but the white of the egg is pure albumen (or nitrogen) and water. Heat it gently at first. and serve. Wash the spinach thoroughly.11 15. SPINACH. stir into it a spoonful of Allinson fine wheatmeal... and the juice of 1/2 a lemon to 4 lbs. when melted.. They can be prepared in a great variety of ways. set ..55 12. then strain it through a colander. in fact everything required for building up the organism of the young bird. add pepper and salt to taste. until enough water has boiled out of the spinach to prevent it from catching. Use 1 oz. and steam them until tender. Eggs contain both muscle and bone-forming material.. Water . Eggs are most easily digested raw or very lightly boiled..11 Nitrogen . they should not be indulged in too freely. of butter.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

5 1.3 1.7 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 180 140 390 FRUIT--DRIED.6 .1 4.3 2.6 .0 .3 .6 4.4 1.1 2.8 .VINNYS A1 STORE FRUIT--FRESH.5 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .4 1.4 2.8 .4 1.0 .8 2.3 .0 1.9 .0 1.6 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.5 2.3 1.8 2.8 .6 .6 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries Strawberries Water-melons Whortleberries or Wimberries .5 1.7 .1 1.4 .0 .

6 1.1 .1 .3 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 570 135 120 105 110 105 185 NUTS--SHELLED.2 5.8 2.2 1.5 6.1 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.0 10.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 2.7 1.4 1.6 2.8 1.0 .6 4.1 1.5 1.9 1.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .8 1.2 3.0 27.1 3.8 2.6 1.7 1.3 1.7 6.9 17.0 21.2 1.1 21.4 2.0 1.1 4.6 2.7 6.1 1.6 2.2 1.

6 15.0 ----9.4 12.3 16.5 8.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.1 9.4 7.1 10.6 34.1 16.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.3 9. ETC. Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.8 13.7 24.2 10. .7 8.0 22.9 21.5 6.8 10.0 6.0 27.8 29.5 14.3 18. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.2 13.6 7.9 18.0 --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.1 25.4 13.2 10.7 8.4 25.6 13.

the gladiators were called Hordearii. Plain " Vienna " Water Rye 6.0 9. and in old Latin and Greek books.6 ----2. According to Pliny. Fruit " Gingerbread " Sponge 5.1 9.3 9. average Water 10. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.7 9. Chocolate Cocoa Candy Honey Molasses (cane) 12. Barley has been used as a food from time out of mind.9 10.0 11. Buns. All kinds.9 5.8 6.9 9. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.7 8.9 7.7 1800 1835 BREAD. We find frequent mention of it in the Bible.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS.9 21.7 7.5 9. or .2 9. an ancient Roman writer.3 1760 1670 1795 BISCUITS. Currant " Hot Cross Corn.VINNYS A1 STORE Cake.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.

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

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

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

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

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

of peas pudding spread between the slices. or Brazil nuts. and a large mug of Brunak or cocoa satisfy them well. A pleasing addition to this pudding is some finely chopped almonds. and salad or fruit. which is a pleasant change from fruit. The fruit may be advantageously replaced by a salad. which is soaked in hot water until soft. will last a man well until he gets home at night. and have a light repast in the evening. cool. afterwards a glass of lemon water or bran tea. then crushed or crumbled. MIDDAY MEALS. As dinner is the chief meal of the day it should consist of substantial food. lemonade.—Women require about a quarter less food than men do. If No. at least five hours must elapse before going to bed. DINNERS. a little soaked sago stirred in.VINNYS A1 STORE up of food whilst they are at work. the meal must be a light one. He who limits himself to two courses does well. III. II. or an onion. Those engaged in hard physical work should make their chief meal about midday. 1/2 lb. It may be taken in the middle of the day by those who work hard. of bread may be eaten. of the wholemeal bread. or a tumbler of milk and water slowly sipped. a very little sugar and spice are added as a flavouring. some raw fruit. form another good meal. of bread and 2 pint of milk may be taken. with a large cup of fluid.B. breakfast is taken. with a cup of fluid. LUNCH. If No. and boiled in a saucepan. and mustard by those who still cling to condiments. of coarse oatmeal or crushed wheat made into porridge the day before. and about 1/2 lb. of Allinson wholemeal bread. III. of any raw fruit that is in season. The meal in the middle of the day must vary according to the work to be done after it. This is made from the wholemeal bread. or even plain vegetables. and not too sweet cocoa may be taken. and should be lunch rather than dinner. then good solid food must be eaten. or other greenstuff. and warmed up at midday. Brunak.—One of the simplest lunches is that composed of Allinson wholemeal bread and fruit. II. some currants or raisins are then mixed with this. Wholemeal biscuits and fruit. This mixture is then tied up in a pudding cloth and boiled. but the simpler the dishes and the less numerous the courses the better. and must arrange the quantity accordingly. of cheese. 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. A dinner may consist of many courses or different dishes. 1/2 lb. N. watercress. lastly. warmed and eaten. or it may be put in a pudding basin covered with a cloth. or a cup of thin. breakfast is eaten. salt. Another good meal is made from 1/2 lb. as it is not wise to burden the system with too much cooked food. 6 to 8 oz. From 6 to 8 oz. but he who takes more than three courses lays up for himself stomach troubles or disorder of the system. but if taken at night. Or a boiled bread pudding may be taken to work. oatmeal water. 2 or 3 oz. If much mental strain has to be borne or business done. A person who makes his meal from one dish only is the wisest of all. fresh fruit. when two courses are the rule. so that the stomach may have done its work before sleep comes on. or a basin of thin vegetable soup and bread. but without sugar. The peas can be flavoured with a little pepper. and sits as lightly on the stomach. of meal may be allowed. A basin of any kind of porridge with milk. a moderate amount of each . or instead of cocoa they may have milk and water. and a 1/4 lb. celery. also makes a light and good midday repast. or macaroni. 12 oz. lemon water. When only one course is had. Labouring men who wish to take something with them to work will find 12 oz. then 6 or 8 oz. form another good lunch. of the wholemeal bread and butter. or some harmless non-alcoholic drink.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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