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

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

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

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

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

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

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

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 . Potted. Curried. for Sandwiches Light Cakes London Pudding Lunch Cake Macaroni Cheese Macaroni Cream Macaroni Custard Macaroni. & Rice Lentils. Apple Jellies. 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. Stewed Mustard Sauce Natural Food for Babies Natural Food for Invalids and Adults Newcastle Pudding . Chocolate Madeira Cake Malvern Pudding Marlborough Pie Marlborough Pudding Marmalade (Orange) Pudding Mayonnaise Egg Mayonnaise Sauce Melon Pudding Milk Froth Sauce Milk Pudding Milk Puddings. 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.

Gardener's Omelet. Onion 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 . Sweet (1) Omelet. Sweet (2) Omelet. Macaroni Omelet. French Bean Omelet (French) with Cheese Omelet. Tomato (2) Omelet. Trappist Omelets. Tomato (1) Omelet. Savoury Omelet Soufflé (1) Omelet Soufflé (2) Omelet Soufflé (Sweet) Omelet.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Nursery Pudding Oatmeal Bannocks Oatmeal Cakes (Crisp) Oatmeal Finger Rolls Oatmeal Pancakes Oatmeal Pie Crust Oatmeal Pudding Oatmeal Soup Olive Sauce Omelet. Sweet (3) Omelet. Lentil Omelet. Herbs Omelet.

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

Spanish .VINNYS A1 STORE r r r r r r r r r r r r r r r r r r r q q q q q q q q q q q q Cauliflower and Potato Favourite Herb Kentish Pudding Leek Lentil Marlborough Mushroom Onions and Queen's Apple Potato Potato and Cauliflower Potato and Tomato Queen's Apple and Onion Queen's Onion Queen's Tomato Savoury Tomato and Potato Vegetable (1) Vegetable (2) Pies Plain Cake Plum Pudding Poached Eggs Poor Epicure's Pudding Poppy-Seed Pudding Porridge Porridge. Barley Porridge. Baked r Potato Rolls. Oatmeal Portuguese Rice Portuguese Soup Potato Cookery— r Potato à la Duchesse r Potato. Bird's Nest r Potato Cakes r Potato Cheese r Potato Cheesecakes r Potato Croquettes r Potato Pudding r Potato Puff r Potato Rolls.

Stuffed (1) 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. Mashed r Potatoes. Mashed r Potato Sausages r Potato Savoury r Potato Snow r Potato Surprise r Potato with Cheese r Potatoes and Carrots r Potatoes. Mashed (Another way) r Potatoes (Milk) r Potatoes (Milk) with Capers r Potatoes. Batter Potato and Cauliflower Pie Potato and Tomato Pie Potato Flour Cakes Potato Pie Potato Salad (1) Potato Salad (2) Potato Soufflé Potato Soup Potatoes and Mushroom Stew Prune Pudding Prune Pudding Pudding— r Almond (1) r Almond (2) r Belgian r Bird's Nest r Bread and Jam r Canadian r Carrot r . Stuffed (3) r Potatoes. Stuffed (2) r Potatoes. Toasted Potato. Browned r Potatoes. Curried r Potatoes. Scalloped r Potatoes.

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

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

Lentil Rock Seed Cakes Rolled Wheat Pudding Rolls. Stuffed Sweet Rolls. 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. How to Cook Rice (Ground) Pancakes Rice (Ground) Pudding Rice (Italian) Savoury Rice (Portuguese) Rice Pudding (French) Rice Savoury Croquettes Rice Soufflé Rice Soup Rice (Spanish) Rissoles. Unfermented Finger Rose Sauce Rusk Pudding . Oatmeal Finger Rolls. Curried Rice and Onions Rice and Onion Soup Rice and Wheat Bread Rice Cakes (1) Rice Cakes (2) Rice.

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

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

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

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 .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.

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

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

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

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

Braised r Onion Tortilla .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. Stewed r Onions. Lentil Turnovers. Boiled r Cabbage r Carrots with Parsley Sauce r Cauliflower with White Sauce r Celery (Italian) r Celery. aux Tomatoes on Toast Treacle Tart Trifle. Spaghetti. Steamed. Stewed. Lemon Turnips. Mashed Turnover. Chocolate Trifle. with White Sauce r Green r Leeks r Mushrooms. 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. Onion Turnovers. with White Cheese Sauce r Celery.

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

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

0 64. Heat-producers FleshStarch.5 Fowl 14. &c.0 13.3 100 Parts Contain GRAINS.0 0.5 14.0 16.7 7. Matter.B.7 2.2 11.0 11.0 13.0 1. Water.8 4.0 0. Mutton Chop 7. Peas Lentils Haricots 22.8 1.1 0. 1.1 0.6 Water.5 7.9 31.9 5.5 14.0 50.6 Mutt'n C.6 76.8 0. Fat.0 40.5 10.0 1.7 1.8 44.5 2.0 3.0 30.5 0.4 1.1 15.0 NUTS. husk free Pearl Barley Barley Meal Rye flour Maize Rice.5 3.5 10. cleaned 11. Fibre.0 9.3 5.4 24. White English Fine Flour.2 6.3 1.0 38.0 69. Oatm'l.7 0.1 2.6 15.7 2. Wheat.1 3.0 -12. fresh Scotch Buckwheat.5 2.1 ----2.0 13.0 22.1 2.5 14.1 2.5 8.3 2.3 14.5 6.1 5. formers.6 2.0 Mackerel Herring Bacon 44.2 4.0 69.0 14.0 5. Fat.0 51.3 44.5 76.0 1.Bone -Beef 8. J.5 76.3 49.6 PULSE.VINNYS A1 STORE 100 Parts Contain Albuminoids.6 14.0 63.6 2.0 63.0 0.7 6. &c.7 81.2 1. Gristle.6 5.0 0.0 52.5 15.0 0.5 3.1 10.0 71.0 Pork 4.5 .5 68. Sugar.5 0.0 7.1 32.4 14.7 2.7 10. Mineral Indigestible Matter.0 0.2 50.0 8. etc.2 16.0 23. from white soft Wheat Coarse Bran Household Flour.2 -3.5 9.7 17. Mineral Ossein.0 65.9 6.3 3. Walnuts[F] 12.1 42. Extractives.0 14.0 0.0 2.3 1.0 71.5 1.9 13.2 18.5 74.6 1.5 7.8 5.

2 1.4 0.9[B] 0.1[B] 1.2 -1.7 1.1 0.8 2.0 2.3 81.5 4.0 80.5 0.3 11. STEMS.0 84.9 16.8 0.8 7.9 66.5 1.5 20.5 --1.8 0.7 9.5 -1.4 3.8 6.6 0.6 6.9 -0.5 11.8 0.0 2.0 95.0 93.7 65.7 1.0 86.4 3.5 --0.7 1.3 5.0 91.3 90.0 82.1 0.4 14.8 1.2 .0 2.2 75.0 0.8 89.7[B] 0. Cherries[E] K.5 2.2 1.4 0.0 8.8 1.1 8.1 0.0 1.0 LEAVES.0 0. Potatoes.0 1.8 19.2 85. K. AND WHOLE PLANTS.0 0.0 2.3 4. solid kernel 8.8 4.6 0.2 7.8 94. K.3 93.0 11.9 5.2 0.1 FRUITS.4 0. Peaches[E] Bananas Figs.5 20.5 0.7 84.5 1. Plums[E] K.3 8.0 1.8 1.5 35.0 0.9 0.0 87.9[B] 0.7 0.2 0.8 89.6 ROOTS AND TUBERS.3 0.7 2.8 95.0 1.1 0.5[C] 0.5 2.3 1.7 55.9 0.5 0.1 6.2 12.8 0. C. STALKS.0 96. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1.6 1.7 1.4 0.5 0.0[B] 2.0 9.6 0.0[B] 0.VINNYS A1 STORE Filberts[F] Cocoa Nut.4 5.8 2.1 6.2 3.6 0.0 93.3 14.2 0.0 46.1 0.1 28.3 0.4 0.5 1.6 4.1[B] 0.0 0.7 2.9 2.0 73.9 1.5 0.4 0.5 83.7 0.4 11.3 0.5 2.6 8.2 0.0 3.7 92.2 -0. Apples Pears Gooseberries Grapes Strawberr's K.5 0.7 0.0 5.3 5.5 1.6 0. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.2 -0.2 5.1 5.8[D] 1.8 3.7 13.0 2. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.6 2.8 96.6 0.4 2.2 0.0 81.7 0. Turnips.4 0.4 1.8 3. 1.1 89. Currants.4 2.0 2.9 48.2 80.6 0.8 80.7 2.5 0.5 0.4 4.9 17.8 0.1 18.

8 0. cane sugar.B. WB 37.0 2. If they learn to prepare wholesome and pure food. and you will be rewarded by an increase of health and consequently of happiness. therefore.0 91. C. mean of 70 analyses. [H] Mean of 13 analyses.1 Cheese.5 Condensed Milk.. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall)..2 9.3 0. J..0 35.5 5. [B] Malic acid.7 36.7 35.7 Hum'n Mk.56 0. [G] Extractives. to the nation. use those only which are conducive to health.9 0. those who are dependent on them will benefit by it.8 1.2 2. Milk sugar.2 0.0 Skim Milk 4.5 55. The letters refer to the authorities for the analyses:—J. Glo'ster.9 86. [D] Tartaric acid. WB 1.0 Cream 6. Otto Hehner. .8 ---3. 2. [F] Fresh kernels. Healthful cookery must result in health to the household and.W..3% oxalic acid.16 1. 13.4 11. American.7%.0 23. 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 Hens' Eggs[A][G] 14.0 4. K. J.5 4. dble.5 5. A. [E] Without stones.3 -----------86.8 22. WB 3.6 71.9 Goats' Mk. Avoid disease-communicating foods.1%. 38.4 1.0 5...0%. WB 3. 41. Johnstone.0 4.4 22. 7 brands. Cameron.0 10.3 54. [C] Citric acid. H. Cows' Milk 4.5 88.25 4.0 2.. W. I now leave this book in the hands of the public.0 89.0 5. &c.0 Cheese. Blyth.VINNYS A1 STORE MILK AND DAIRY PRODUCE.3 Asses' Mk.B.0 Butter 2.7 [A] Contains 0. The health of the nation to a great extent is in the hands of our cooks and housewives.2 87.75 0. König. to which the inquirer is referred.[H] 10.0 0. James Bell.4 0.

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Heat it gently at first. Pile the mashed turnips on a flat dish. they should not be indulged in too freely. and best cooked thus for invalids. set .16 ----------100. in fact everything required for building up the organism of the young bird.. TURNIPS (MASHED). of spinach. Put a piece of butter in the saucepan in which the spinach was cooked.12 1. Return the spinach to the saucepan. Let the spinach cook 20 minutes.. As they are a highly nutritious article of food. and set it over the fire in a saucepan without any water. when melted. EGG COOKERY. and few cakes are made without them. and add as much of the strained-off water as is necessary to moisten it. Wash the spinach thoroughly. Water .... Use 1 oz. of butter.. as enough water will boil out of the spinach to cook it... They enter into a great many savoury and sweet dishes. Duck's egg. Have ready 1 or 2 hard-boiled eggs cut in slices. All the fat of the egg is contained in the yolk. 74. and steam them until tender. Mash them up in a saucepan over the fire. especially when dishes are wanted quickly.. of butter.VINNYS A1 STORE a minute.11 15. SPINACH. mix it well with the butter and meal. mixing with them 1 oz. The chemical composition of hen's and duck's eggs are as follows:— Hen's egg. and serve. and pour a white sauce over them.00 ====== ====== Eggs take a long time to digest if hard boiled. until enough water has boiled out of the spinach to prevent it from catching. and a little lemon juice. and the juice of 1/2 a lemon to 4 lbs.. pressing the water out with a wooden spoon or plate. but the white of the egg is pure albumen (or nitrogen) and water..24 Fat . and keep stirring the meal and butter for 1 minute over the fire. an even tablespoonful of the meal.. stir into it a spoonful of Allinson fine wheatmeal.. add pepper and salt to taste. Let the spinach heat well through before serving. Eggs contain both muscle and bone-forming material. and decorate the spinach with them.00 100.. stirring it a few times to prevent it burning. Eggs are most easily digested raw or very lightly boiled..22 71.. The best way of lightly boiling an egg is to put it in boiling water.49 Mineral matter 1. Eggs are a good food when taken in moderation.. 12... They can be prepared in a great variety of ways.. Peel and wash the turnips. Eggs are a boon to cooks.11 Nitrogen . 12.55 12. then strain it through a colander.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.5 2.8 2.6 .8 2.5 1.0 1.8 .1 4.3 .7 .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 1.0 1.6 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .0 .6 4.6 .1 1.5 1.4 .8 .4 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.3 1.3 2.1 2.4 1.9 .0 .8 .4 1.3 1.VINNYS A1 STORE FRUIT--FRESH.3 .4 2.0 .6 .

2 1.1 1.6 1.6 2.3 1.9 1.0 27.2 1.2 1.1 4.7 1.6 1.2 5.7 6.1 .1 .2 3.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .0 21.7 6.5 6.8 1.4 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.0 10.7 1.1 21.6 4.8 2.1 3.0 1.0 .4 2.6 2.5 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.8 1.6 2.8 2.9 17.1 1.1 1.VINNYS A1 STORE Artichoke Asparagus Beetroot Cabbage " (Curly) " (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) " (ripe) Onions Parsnips Potatoes (boiled) " (chipped) " (raw) " (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips 2.

6 34.8 13.4 13.6 15.5 8.1 10.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.4 7.2 13.1 25.3 9.7 8.6 7.4 25. .9 18.6 13.8 10.2 10.7 24.0 22.8 29.3 16. Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.0 ----9.5 14.4 12.1 16. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans. ETC.0 6.0 27.1 9.7 8.3 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.9 21. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.2 10.5 6.

9 10.7 7.3 1760 1670 1795 BISCUITS.3 9.2 9.7 9. and in old Latin and Greek books. Barley has been used as a food from time out of mind. We find frequent mention of it in the Bible. Plain " Vienna " Water Rye 6. an ancient Roman writer.9 5. All kinds.9 21. According to Pliny. Buns.9 9.9 7. or .6 ----2.1 9. Chocolate Cocoa Candy Honey Molasses (cane) 12.VINNYS A1 STORE Cake.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS. average Water 10. Currant " Hot Cross Corn.7 1800 1835 BREAD.7 8.8 6. Fruit " Gingerbread " Sponge 5. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY. the gladiators were called Hordearii.0 11. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.0 9.5 9.

of fat in barley. Allinson's prepared barley may be eaten as porridge or pudding (see directions). and prepare as "Barley for Babies. Barley water contains a great deal of nourishment. and was the chief food of our peasantry until the beginning of the nineteenth century. so that one cannot make a light bread from barley. This casin is not elastic like the gluten of wheat. Barley contains about 7 per cent.5 ----100. .5 76. of sugar.0 14.0 ===== [A] There is 2. and is much more nourishing than rice pudding. more than beef tea. until the cup is full. These Hordearii were like our pugilists. In Nubia." because they were fed on this grain whilst training. The first intoxicant drink made in this country was ale. During illness I advise and use barley water and milk. mixed in equal parts. Barley has been used from very ancient days for making an intoxicating drink.VINNYS A1 STORE "barley eaters. and fat to keep us warm and give force. From this analysis we can judge that barley contains all the constituents of a good food. and is most useful for making gruel and barley water. and to vegetable stews. let cool. In it we find casin and albumen for our muscles. Hops were not used for beer or ale in those days.0 2. it is also good for adding to broth or soup. stirring all the time to prevent it getting lumpy. BARLEY GRUEL. BARLEY FOR INVALIDS AND ADULTS." meaning an intoxicating drink. BARLEY FOR BABIES." BARLEY JELLY. add to this 1 pint of boiling milk and water. coffee. from which we get our English word "booze. starch. then eat. A little nutmeg gives a pleasant flavour. except that they often fought to the death.5 per cent. of sugar. Use 3 teaspoonfuls of Allinson's barley to 1/2 pint of milk and water. and cocoa. and 7 per cent. Barley is a good food. the liquor made from barley was called Bouzah. boil together a few minutes. mix this perfectly smooth with cold milk and cold water in equal parts. and there is a fair percentage of mineral matter for our bones and teeth. Pour into a saucepan and bring to the boil. and it was made from barley. and its flesh-forming matter is in the form of casin the same as is found in cheese. and it can be drunk as a change from tea. take from the fire. Put 1 teaspoonful of Allinson's barley into a breakfast cup. sugar. and find this mixture invaluable. Here is the chemical composition of barley meal:— Flesh formers Heat and force formers (carbon)[A] Mineral matters Water 7. Mix 1 large tablespoonful of Allinson's barley with a little cold water.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

. 210. LIMITED. E.VINNYS A1 STORE Some ALLINSON Specialities INDEX The Perfect Bread Wholemeal Flour "NF" Biscuits Allinson Wholemeal Rusks The Allinson Natural Food for Babies and Invalids "Power" the Ideal Breakfast Food Brunak. 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. Cambridge Road..

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

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

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

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

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

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

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

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

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

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

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

these Blanc-Mange Powders are . Sold everywhere in 7 lb. bags or direct from— THE NATURAL CO.. E. LTD. 210 Cambridge Road.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. LONDON. As with all other Allinson specialities.

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

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

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

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

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