VINNYS A1 STORE

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

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VINNYS A1 STORE

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

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

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

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

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

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

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. Potato Croquettes. 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. 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 . and Stewed Pears r Whipped Crisp Oatmeal Cakes Croquettes. Tea Currant Sauce. Celery Crusts for Mince Pies Cucumber Salad Cup Custard Currant (Black).

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

Swiss r Eggs. Sweet Creamed r Eggs.VINNYS A1 STORE q q q q q q q q q q q q q q Egg Savoury r Eggs à la Bonne Femme r Eggs à la Duchesse r Eggs au Gratin r Eggs and Cabbage r Eggs and Mushrooms r Eggs. Poached r Eggs. Stuffed 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 . Tarragon r Eggs. Tomato r Eggs. Scalloped r Eggs. Scotch 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 . Savoury (2) Fritters. Rice Fritters.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Forcemeat Balls Forcemeat Eggs French Bean Omelet French Eggs French Omelet with Cheese French Sauce Fried Onion Sauce Fritters. Stewed. Apple Fritters. Savoury (1) Fritters.

Allinson's— s Biscuits s Blancmange Powder s Books on Health s Breakfast Oats s Crushed Wheat s Custard Powder s Fine Ground Wheatmeal s Finest Nut Oil s Food for Babies s Food "Power" s Hair Restorer s Hair Tonic s Natural Food Cocoa s Natural Food Chocolate s Prepared Barley s Salad Oil s Simple Ointment s Specialities s Tar Soap s Vege-Butter s Wholemeal s Wholemeal Lunch Biscuits s Wholemeal Rusks Ice. 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.

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

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

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

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

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

Batter Potato and Cauliflower Pie Potato and Tomato Pie Potato Flour Cakes Potato Pie Potato Salad (1) Potato Salad (2) Potato Soufflé Potato Soup Potatoes and Mushroom Stew Prune Pudding Prune Pudding Pudding— r Almond (1) r Almond (2) r Belgian r Bird's Nest r Bread and Jam r Canadian r Carrot r . Stuffed (1) r Potatoes. Scalloped 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. Toasted Potato. Curried r Potatoes. Stuffed (4) r Potatoes. Mashed r Potatoes. Browned r Potatoes. Stuffed (2) r Potatoes.VINNYS A1 STORE q q q q q q q q q q q q q Potato Salad (1) r Potato Salad (2) r Potato Salad. Stuffed (3) r Potatoes.

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

Improved r Orange Mould r Paradise r Plum r Poor Epicure's r Poppy-Seed r Prune r Rice r Rice (French) r Rolled Wheat r Rusk r Simple Soufflé r Sponge Dumplings r Stuffed Sweet Rolls r Vanilla Chestnuts r Wholemeal Banana r Yorkshire. II Puffs.VINNYS A1 STORE q Barley (Pearl) and Apple r Batter r Bread (Steamed) r Bread (Substantial) r Buckingham r Bun r Cabinet (1) r Cabinet (2) r Cabinet (3) r Chocolate r Chocolate Mould r Chocolate (Steamed) r Christmas r Cocoa r Custard r Empress r Eve r Feather r For Babies r Golden Syrup r Ground Rice r Kentish Pie r Lemon r Milk. Potato r .

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

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

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 . and Spanish Onions Sausages.

Potted. Savoury (1) Fritters. 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. Pickled Walnut . Savoury (2) Haggis Hot-Pot Lentil (Curried) and Rice Lentil Rissoles Lentil Turnover Lentils. Custard (2) Savoury Pie Savoury.VINNYS A1 STORE r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r Carrots and Rice Cauliflower Pie Cauliflower and Potato Pie Celery à la Parmesan Celery Croquettes Cheese and Bread Chestnut Pie Colcanon Corn Pudding Curry Curry Balls Favourite Pie Forcemeat Balls Fritters. Custard (1) Savoury.

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

Simple Soufflé. Ratafia Soufflé. Gooseberry Soufflé. Mushroom Soufflé. Sweet Omelet Soufflé. Rock Semolina Blancmange Simple Fruit Pudding Simple Pudding Simple Soufflé Sly Cakes Snowballs Sorrel Sauce Sorrel Soup (1) Sorrel Soup (2) Sorrel Soup (French) (3) Soufflé. Cheese Soufflé. with Dumplings . Chocolate 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. Omelet (1) Soufflé. Greengage Soufflé. Savoury 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. Apple Soufflé. Omelet Soufflé. Rice Soufflé. Omelet (2) Soufflé. Potatoes Soufflé. Bread Soufflé.

Stewed Spanish Pudding Spanish Rice Spanish Salad r . and Brown Sauce Spanish Onions. Andrew's r Summer r Tapioca and Tomato r Tomato (1) r Tomato (2) r Tomato and Tapioca r Vegetable r Vegetable Marrow r White r Wholemeal Spaghetti aux Tomato Spanish Onion and Cheese Spanish Onions and White Sauce Spanish Onions. for Children r Oatmeal r Onion and Rice r Onion (French) r Parsnip r Pea r Portuguese r Potato r Rice r Rice and Green Pea r Sorrel (1) r Sorrel (2) r Sorrel (French) (3) r Spanish r Spinach r Spring r St. 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.

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

VINNYS A1 STORE q q q q q q q Sweet Omelet (2) Sweet Omelet (3) Swiss Cream Swiss Eggs Syrup. Almond r Chocolate r Lemon r Lemon Cream r Onion r Treacle Tartlets. 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. Mushroom Tartlets.

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

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 . Barley Water Eggs Water. or Curly Kale r Spinach r Turnips.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q Onions (Spanish) baked r Scotch. Oatmeal Wheatmeal Sauce Whipped Cream White Sauce & Spanish Onions White Sauce. Savoury Water. Mashed Vanilla Chestnuts Vanilla Cream and Stewed Pears Victoria Sandwiches r q q q q Walnuts (Pickled).

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

9 13.B.1 10.5 14. White English Fine Flour.0 50. Gristle.5 0.7 2.0 52. Mutton Chop 7.0 0. &c.7 2.0 0. Walnuts[F] 12.6 1.0 23.6 15.5 1.0 -12.9 5.6 76.5 74.1 ----2.3 14. Mineral Ossein. 1.9 6.6 Water. &c.7 1.7 81. Fat.2 -3. Fibre.0 9.2 16.0 11.6 2.0 NUTS.2 18.4 14.0 16.0 63.5 76.1 42.7 0. Wheat.7 10.5 7.0 69.0 65.5 2.1 0. fresh Scotch Buckwheat.5 10. from white soft Wheat Coarse Bran Household Flour.5 68.5 8.0 8. Mineral Indigestible Matter. Fat.0 38.8 44.VINNYS A1 STORE 100 Parts Contain Albuminoids.0 5.8 5. etc.0 40.6 2. Water.2 50.6 5.1 5.3 5.1 2.0 13.0 13. Oatm'l.3 3.8 4.5 2.5 14. husk free Pearl Barley Barley Meal Rye flour Maize Rice.5 6.1 32.7 2.1 2.0 0.0 64. Matter.3 1.4 24.5 0. Extractives.3 100 Parts Contain GRAINS.3 2.0 0.6 PULSE.5 3.2 6.0 22.5 15. Heat-producers FleshStarch. Sugar.7 17.1 2.5 9. cleaned 11.0 71.0 2.2 11.1 3. Peas Lentils Haricots 22.9 31.0 0.0 30. formers.0 71.7 7.7 6.5 76.0 69.0 7.6 Mutt'n C.5 .5 10.8 1.5 14.3 1.0 0.0 0.5 Fowl 14.0 1.5 7.2 1.0 14.Bone -Beef 8.4 1.1 15.1 0.0 1.0 Pork 4.0 3.3 49.0 Mackerel Herring Bacon 44.0 13.0 51.0 14.6 14.2 4.8 0. J.3 44.0 1.5 3.0 63.

solid kernel 8.8 7.1[B] 0.9[B] 0.3 0.2 85.0 1.0 84. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.0 0. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.7 1.5 --1.4 3. Cherries[E] K.6 8.2 5.2 12.5 0.4 1.0 11.1 0.5[C] 0.6 0.9 0.2 75.0 2.1 0.5 --0.0[B] 2.4 14.3 0.0 2.9 66.0 1.5 0.4 2.0 46. Currants. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1.9 0.7 2.0 8.3 93.1 5.9 16.2 0.3 8.8 94.4 2.1 28.6 0.0 80.7 13.5 4.2 -1.9 48.6 0.1 6.5 0.0 3.8 96.0 86.5 0.4 11.5 83.8 89.0[B] 0. Apples Pears Gooseberries Grapes Strawberr's K.3 4.3 5.5 20.5 2.5 0.0 0.8 80. 1.8 2.8 0.3 5.8 95.2 7.5 1.0 2.0 5.3 14.2 80.7 2.1 0.0 81.4 0.2 -0.1 8. K.0 2.2 0.0 96.7 9.5 2.1 FRUITS.9 17.0 0.4 5.0 0.7[B] 0. STEMS.6 0.9[B] 0.5 -1. C.8 19.5 2.VINNYS A1 STORE Filberts[F] Cocoa Nut.2 0.0 1.6 6.7 0.2 1. STALKS.0 LEAVES.0 0.9 5.4 3.7 92.6 2.8 3.5 1.8 4.4 0. Turnips.5 0.7 2.5 0.6 0.1 6.2 0.2 .8 1.8 0.0 87.6 0.4 0.3 1. Plums[E] K.4 0.9 2.7 0.7 1.8 0.5 0.8 1.7 1.8[D] 1.0 93.6 4.0 73.6 ROOTS AND TUBERS.1 0.2 1.0 82.2 -0.0 93.4 0.3 0.0 9.8 89.7 55.1 18.9 -0.5 1.8 0.1 89.7 84.9 1.0 95.1 0.3 90.4 0.7 1. Potatoes.4 0.2 3.3 11. Peaches[E] Bananas Figs.7 0.6 0.5 1.2 0.8 3. K.7 65.0 91.0 2.0 2.5 20.8 0.4 4.3 81.8 1.1[B] 1.7 0. AND WHOLE PLANTS.5 35.8 2.6 1.5 11.0 1.8 6.

those who are dependent on them will benefit by it... 41..25 4.5 4.5 Condensed Milk. [F] Fresh kernels.0 5.5 5. Healthful cookery must result in health to the household and. J. and you will be rewarded by an increase of health and consequently of happiness.5 55. 38. [H] Mean of 13 analyses.6 71. H.VINNYS A1 STORE MILK AND DAIRY PRODUCE.0 4.0 4..1 Cheese. Cameron. The health of the nation to a great extent is in the hands of our cooks and housewives.7 [A] Contains 0. .4 1. Avoid disease-communicating foods. König. cane sugar. WB 3. A.0 0. Glo'ster.0 89.9 0. WB 1.0 2.5 88.2 0. to the nation.0 2.. &c.56 0..8 22.8 ---3. American.8 0.0 10. C.[H] 10.0 Butter 2.0 5.2 9. I now leave this book in the hands of the public. dble.8 1.2 2.7 36. [C] Citric acid. K.2 Hens' Eggs[A][G] 14.1%.4 0. [D] Tartaric acid. 13. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall).0 Cheese.0 91.75 0. [G] Extractives. 7 brands.B. WB 37.W. 2.0 23. Blyth.5 5.9 Goats' Mk.7%. mean of 70 analyses. 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. J.3 0.0%. Johnstone. Cows' Milk 4. therefore. WB 3. W.7 Hum'n Mk. to which the inquirer is referred.9 86.16 1. The letters refer to the authorities for the analyses:—J.3 54.7 35. Otto Hehner.0 Cream 6. Milk sugar. If they learn to prepare wholesome and pure food.3% oxalic acid.0 35. [E] Without stones.3 -----------86.B.0 Skim Milk 4.2 87.. [B] Malic acid.4 11. use those only which are conducive to health.4 22.3 Asses' Mk. James Bell.

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

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

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

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

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

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

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

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

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

VINNYS A1 STORE

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

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

VINNYS A1 STORE

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

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

VINNYS A1 STORE

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

VINNYS A1 STORE

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Eggs are a good food when taken in moderation.00 100. and serve.VINNYS A1 STORE a minute. Return the spinach to the saucepan. 12. add pepper and salt to taste. mix it well with the butter and meal. especially when dishes are wanted quickly. Duck's egg. As they are a highly nutritious article of food. they should not be indulged in too freely.. Water . Pile the mashed turnips on a flat dish. pressing the water out with a wooden spoon or plate.. stir into it a spoonful of Allinson fine wheatmeal. Have ready 1 or 2 hard-boiled eggs cut in slices. Let the spinach cook 20 minutes. 12.12 1. SPINACH. mixing with them 1 oz.. and few cakes are made without them. Wash the spinach thoroughly. Peel and wash the turnips. and the juice of 1/2 a lemon to 4 lbs.00 ====== ====== Eggs take a long time to digest if hard boiled. They enter into a great many savoury and sweet dishes. and keep stirring the meal and butter for 1 minute over the fire. The best way of lightly boiling an egg is to put it in boiling water.. Use 1 oz.. and a little lemon juice.11 15. and decorate the spinach with them. TURNIPS (MASHED). set ... but the white of the egg is pure albumen (or nitrogen) and water. and add as much of the strained-off water as is necessary to moisten it. Heat it gently at first. Let the spinach heat well through before serving.. of spinach.. Mash them up in a saucepan over the fire..55 12.. stirring it a few times to prevent it burning. an even tablespoonful of the meal. and pour a white sauce over them.. The chemical composition of hen's and duck's eggs are as follows:— Hen's egg. Put a piece of butter in the saucepan in which the spinach was cooked. when melted. Eggs are most easily digested raw or very lightly boiled.. All the fat of the egg is contained in the yolk..24 Fat ..49 Mineral matter 1... They can be prepared in a great variety of ways.. and best cooked thus for invalids. of butter. and steam them until tender..22 71. of butter. EGG COOKERY. in fact everything required for building up the organism of the young bird.. as enough water will boil out of the spinach to cook it. then strain it through a colander. and set it over the fire in a saucepan without any water.16 ----------100.11 Nitrogen . until enough water has boiled out of the spinach to prevent it from catching. 74. Eggs are a boon to cooks. Eggs contain both muscle and bone-forming material.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

8 2.9 .1 4.8 .4 1.6 .6 .8 2.3 .1 2.6 .4 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 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.5 1.3 .6 4.0 1.VINNYS A1 STORE FRUIT--FRESH.6 1.0 .1 1.3 1.0 .0 1.8 .5 2.3 1.4 2.6 .5 1.7 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 180 140 390 FRUIT--DRIED.0 .7 .3 2.4 .5 1.8 .4 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .

0 1.7 1.2 5.5 1.6 2.4 2.1 1.2 1.8 1.6 2.8 1.1 1.1 3.5 6.6 4.7 6.3 1.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .0 27.2 3.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 2.4 1.9 1.0 .9 17.0 21.2 1.7 1.8 2.1 1.7 6.8 2.1 4.6 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 10.6 1.1 .6 2.2 1.1 21. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.1 .

8 13.6 7.0 --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.6 13.0 ----9.9 18.2 13.2 10.2 10.0 27.5 14.1 16.7 8.5 6.1 9.9 21.7 24.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.5 8.6 34.8 29.4 25.8 10.0 22.1 25. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15. ETC. Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.3 16.3 18.7 8.1 10. .4 13.4 12.3 9.6 15.0 6.4 7.

average Water 10.VINNYS A1 STORE Cake. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls. and in old Latin and Greek books.3 1760 1670 1795 BISCUITS. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.3 9. According to Pliny.7 9.7 7. We find frequent mention of it in the Bible.9 21. Buns.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY. or .7 1800 1835 BREAD. the gladiators were called Hordearii. Plain " Vienna " Water Rye 6. Chocolate Cocoa Candy Honey Molasses (cane) 12.0 11.0 9.9 7.8 6. Currant " Hot Cross Corn. Barley has been used as a food from time out of mind.9 5. All kinds.9 9.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS.9 10. Fruit " Gingerbread " Sponge 5. an ancient Roman writer.2 9.1 9.6 ----2.5 9.7 8.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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