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

Potato Croquettes. Red and White Curry Balls Curry Sandwiches Curry Sauce (1) Curry Sauce (2) Curry Sauce. and Stewed Pears r Whipped Crisp Oatmeal Cakes Croquettes. Tea Currant Sauce. Celery Crusts for Mince Pies Cucumber Salad Cup Custard Currant (Black).VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q Blackberry r Cheese Sandwiches r Chocolate r Chocolate (French) r Chocolate. 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 .

Spinach Dumplings.VINNYS A1 STORE q q q q q q q q q q q Baked r Baked Apple r Caramel r Caramel Cup r Cup r Frumenty r Gooseberry r Gooseberry Fool r In Pastry r Macaroni r Macaroon r Orange r Pastry r Pudding r Pudding. Baked r Pudding without Eggs r Raspberry r Strawberry r Savoury (1) r Savoury (2) Cutlets. Apple Dumplings. Sponge Dyspeptics' Bread Egg Cookery— r Apple Soufflé r Cheese Soufflé r Chocolate Soufflé r Curried Eggs r Egg and Cheese r Egg & Cheese Fondu r Egg and Tomato Sandwiches r Egg and Tomato Sauce r Egg Salad and Mayonnaise r Egg Salmagundi with Jam . Mushroom r Devonshire Sandwiches Doughnuts Dried Apples Dumplings.

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

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

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

Italian Macaroni Omelet Macaroni Pancakes . Apple Jellies. & Rice Lentils.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. Curried. Potted.

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

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

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

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

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

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

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

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

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

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

Custard (2) Savoury Pie Savoury. Savoury (1) Fritters. Potted. Custard (1) 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. Pickled Walnut . Savoury (2) Haggis Hot-Pot Lentil (Curried) and Rice Lentil Rissoles Lentil Turnover Lentils. for Sandwiches Minestra Mushroom Mushroom Cutlets Mushroom Tart and Gravy Mushroom Tartlet Mushroom Turnover Nutroast Oatmeal Piecrust Onion Tart Onion Turnover Potato Pie Potato and Mushroom Stew Potato and Tomato Pie Queen's Apple and Onion Pie Queen's Onion Pie Queen's Tomato Pie Savoury.

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.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. or Curly Kale Scotch Eggs Seed Cake (1) Seed Cake (2) Seed Cake (3) Seed Cake (4) Seed Cake (5) Seed Cake (6) r .

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

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

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

Orange Tarts— r Apple (Open) r Blancmange Tartlets r Cheesecakes. Savoury Tapioca & Tomato Soup Tapioca Ice Tapioca Pudding Tarragon Egg Tartare Sauce Tea. Black Currant Tea.VINNYS A1 STORE q q q q q q q Sweet Omelet (2) Sweet Omelet (3) Swiss Cream Swiss Eggs Syrup. Mushroom Tartlets. 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 . Almond r Chocolate r Lemon r Lemon Cream r Onion r Treacle Tartlets.

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

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

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

Water.1 3.1 2. etc.0 13.5 2.2 11.0 Mackerel Herring Bacon 44.0 5. &c.5 3.3 3.5 1.3 49.0 0. Extractives.5 15.7 2.6 PULSE.6 14. Matter.5 3.0 0.0 22.6 2. 1.0 65.3 2.0 0.5 76. formers.3 1.0 30.4 24.0 13.7 0.2 -3.0 0. Fibre. Fat.9 31.9 13.1 2.7 1. Oatm'l. Walnuts[F] 12.9 6.0 11.0 NUTS.8 5.5 0.5 14. Peas Lentils Haricots 22.4 1.2 6.0 -12.5 14.7 17.5 10.1 15.0 2. Sugar.6 1.0 71. Mineral Indigestible Matter.5 .0 52. from white soft Wheat Coarse Bran Household Flour.VINNYS A1 STORE 100 Parts Contain Albuminoids. J.4 14.8 0.5 0.0 3.0 13.0 14.5 74.2 4.1 32.B.8 44. Fat.2 16.6 Water.0 8.6 2.7 7.1 10.0 38. cleaned 11.6 5.5 Fowl 14.7 2.1 ----2.0 0. Mutton Chop 7.8 1. &c.5 14.0 1. husk free Pearl Barley Barley Meal Rye flour Maize Rice.3 1.2 50.2 1.0 1. fresh Scotch Buckwheat.Bone -Beef 8.8 4.0 0.5 6.0 7.5 7.7 10.0 1.0 71.0 9. White English Fine Flour.0 69.0 14.6 76.3 44. Wheat.5 2.0 16.2 18.1 5.0 40.0 23.5 9.1 42.7 6.1 0.1 0.6 15.5 68.0 Pork 4.5 10.3 5.0 63.0 69.5 7.0 50.3 14.6 Mutt'n C.0 0.3 100 Parts Contain GRAINS. Heat-producers FleshStarch. Mineral Ossein.9 5.1 2.0 51.5 8.7 81.0 63.0 64. Gristle.5 76.7 2.

0 1. C.1 FRUITS.0 0.7 2.8 2. Potatoes.7 84.3 11.6 0.9 17.0 46.1[B] 0.9 -0.0 73.3 8.9 0.0 1.4 0. K.7[B] 0.4 0.5 0.5[C] 0.2 7. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1.1 6.0 8.2 80. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.6 6.2 -0.2 12.4 2.0 0.8 7.4 2.8 0.2 1.8 89.0 81.9 16.5 1. AND WHOLE PLANTS.3 0. Currants.3 5.0 87.5 -1.3 90.5 11.1 0.0 2.7 13.6 0.7 1.4 3.8 80.1 0.2 0.1 5.2 -1.6 0.4 1.0 1.3 93.4 5.7 0.5 1.0 0.0 9.8 1.7 65.2 0. Apples Pears Gooseberries Grapes Strawberr's K.5 0.1 28.7 92.1 18.8[D] 1.0 2.8 95.0 80.1 0.7 0. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.0 2.0[B] 2.5 0.1 0.7 1.2 0. STEMS.5 2.5 1. Peaches[E] Bananas Figs.5 0.2 1.0 11. Plums[E] K.4 0.5 20.3 4.VINNYS A1 STORE Filberts[F] Cocoa Nut.6 0.7 9.5 --1.8 2.8 4.1 89.4 3.5 35.6 2.0 2.0 86.0 84.4 14.2 .5 0.8 19.9[B] 0.6 ROOTS AND TUBERS. K.1 8.0 91.4 11.5 0.5 83.2 3.2 -0.7 1.5 1.0 0. solid kernel 8.9 0.1 0.5 2.0 2.8 3.8 0.2 0.4 0.4 4.8 96.0 5.2 5.7 0.3 5.1[B] 1.3 14.9 66.9 2.8 0.0 2.8 0.7 2.0 93.8 94.6 4.5 0.8 3.7 55.6 8.3 0.0 95.7 2.6 0.5 0.2 85.9 1.8 1.9 5.3 1.0[B] 0.9 48.7 0.0 LEAVES.6 0. STALKS.1 6.5 2. Turnips.0 82. Cherries[E] K. 1.9[B] 0.0 96.8 0.2 0.0 93.7 1.0 1.6 0.5 20.2 75.3 0.0 3.0 0.8 89.6 1.4 0.8 6.3 81.5 --0.8 1.4 0.4 0.5 4.

use those only which are conducive to health. Cows' Milk 4.0 Skim Milk 4.0 5. [B] Malic acid.3 Asses' Mk. K. cane sugar.0 Cheese.VINNYS A1 STORE MILK AND DAIRY PRODUCE. Otto Hehner. mean of 70 analyses.4 11.9 0. 7 brands.5 88.1%. James Bell. [D] Tartaric acid.3 0. H. Milk sugar. WB 3.8 0. [G] Extractives. .[H] 10.5 5.W...0 4. dble.0 4. those who are dependent on them will benefit by it.0 0. [H] Mean of 13 analyses. [F] Fresh kernels.. The health of the nation to a great extent is in the hands of our cooks and housewives. Glo'ster.16 1.7 Hum'n Mk.7 36.2 0.4 22.4 1.56 0. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall). Blyth. Cameron.8 1.1 Cheese. If they learn to prepare wholesome and pure food.4 0.0 23.7 35. 13.2 9.9 Goats' Mk... to which the inquirer is referred.9 86.7 [A] Contains 0. C.7%. König. A.3 54.2 Hens' Eggs[A][G] 14. I now leave this book in the hands of the public.5 55. W. Avoid disease-communicating foods.6 71.0 Cream 6. therefore. WB 1.2 87.0 5.0 Butter 2.0 2.B.0 35.0%. J.0 2. to the nation.75 0.B. &c.2 2. 2. 38.3% oxalic acid. American.8 22. Johnstone..3 -----------86. [C] Citric acid. 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.0 91. The letters refer to the authorities for the analyses:—J.5 5.0 89.5 Condensed Milk.0 10. Healthful cookery must result in health to the household and.. and you will be rewarded by an increase of health and consequently of happiness. WB 3. 41.8 ---3. WB 37. [E] Without stones.5 4.25 4.

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

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

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

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

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

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

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

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

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

VINNYS A1 STORE

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

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

VINNYS A1 STORE

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

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

VINNYS A1 STORE

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

VINNYS A1 STORE

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

in fact everything required for building up the organism of the young bird.. stirring it a few times to prevent it burning. Peel and wash the turnips. and pour a white sauce over them.... All the fat of the egg is contained in the yolk... Water .. but the white of the egg is pure albumen (or nitrogen) and water. Wash the spinach thoroughly.24 Fat . an even tablespoonful of the meal..55 12. of butter. Return the spinach to the saucepan. Put a piece of butter in the saucepan in which the spinach was cooked.. The chemical composition of hen's and duck's eggs are as follows:— Hen's egg. 12. 12. and set it over the fire in a saucepan without any water. pressing the water out with a wooden spoon or plate...16 ----------100.11 Nitrogen . they should not be indulged in too freely.00 ====== ====== Eggs take a long time to digest if hard boiled. of butter.. then strain it through a colander. Let the spinach heat well through before serving. and the juice of 1/2 a lemon to 4 lbs. as enough water will boil out of the spinach to cook it.00 100.12 1.. add pepper and salt to taste... mix it well with the butter and meal. The best way of lightly boiling an egg is to put it in boiling water. mixing with them 1 oz. and add as much of the strained-off water as is necessary to moisten it. of spinach. They can be prepared in a great variety of ways.. and decorate the spinach with them. They enter into a great many savoury and sweet dishes. Eggs are a good food when taken in moderation. Duck's egg. when melted. and serve. TURNIPS (MASHED). especially when dishes are wanted quickly.VINNYS A1 STORE a minute. set .11 15. Heat it gently at first. Eggs are a boon to cooks. and a little lemon juice. Mash them up in a saucepan over the fire..22 71. Eggs are most easily digested raw or very lightly boiled. 74. and steam them until tender. Let the spinach cook 20 minutes..49 Mineral matter 1. stir into it a spoonful of Allinson fine wheatmeal. Have ready 1 or 2 hard-boiled eggs cut in slices. and best cooked thus for invalids. and keep stirring the meal and butter for 1 minute over the fire. Eggs contain both muscle and bone-forming material... Pile the mashed turnips on a flat dish. As they are a highly nutritious article of food. EGG COOKERY. and few cakes are made without them. Use 1 oz. until enough water has boiled out of the spinach to prevent it from catching. SPINACH.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

3 1.1 4.VINNYS A1 STORE FRUIT--FRESH.0 1.5 2.7 .1 2.8 .0 . 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 .7 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 180 140 390 FRUIT--DRIED.5 1.4 1.4 1.5 1.0 .6 4.6 .4 2.9 .4 .6 .0 .8 .6 1.6 .3 .8 2.8 2.5 1.6 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.3 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .0 1.8 .3 1.1 1.4 1.3 2.

9 17.4 1.8 1.6 4.1 4.1 21.2 3.8 2.7 6.1 3.7 1.8 2.8 1.4 2.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 2.0 10.6 1.5 6.0 27.1 1.0 1.3 1.3 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 570 135 120 105 110 105 185 NUTS--SHELLED.2 1.6 2.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .2 1.6 2.0 21.2 1.6 2.1 .5 1.1 . Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.6 1.7 1.7 6.9 1.0 .1 1.1 1.2 5.

1 10.6 7. Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.8 10.2 10.5 6.7 8.9 18.6 13. .1 9.6 34.0 --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.4 7. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.3 9.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.4 12.0 27.4 13.8 13.2 10.0 22.5 8.0 6.3 16.1 16. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.0 ----9.8 29.4 25.1 25.6 15.9 21.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.2 13.7 8.5 14.3 18.7 24. ETC.

7 9. Buns. and in old Latin and Greek books. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.0 11.VINNYS A1 STORE Cake. Fruit " Gingerbread " Sponge 5. Plain " Vienna " Water Rye 6. Currant " Hot Cross Corn.9 9.5 9.3 9. All kinds.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.9 7. We find frequent mention of it in the Bible.9 10.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS. average Water 10.6 ----2.3 1760 1670 1795 BISCUITS.7 7.0 9. or .1 9. According to Pliny.9 5. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.7 8.9 21.7 1800 1835 BREAD. the gladiators were called Hordearii. an ancient Roman writer. Chocolate Cocoa Candy Honey Molasses (cane) 12. Barley has been used as a food from time out of mind.8 6.2 9.

Pour into a saucepan and bring to the boil. and it can be drunk as a change from tea.0 ===== [A] There is 2.0 2. of sugar. Use 3 teaspoonfuls of Allinson's barley to 1/2 pint of milk and water. it is also good for adding to broth or soup. and its flesh-forming matter is in the form of casin the same as is found in cheese. Barley is a good food. Here is the chemical composition of barley meal:— Flesh formers Heat and force formers (carbon)[A] Mineral matters Water 7. sugar. During illness I advise and use barley water and milk. BARLEY FOR INVALIDS AND ADULTS. of fat in barley. These Hordearii were like our pugilists. so that one cannot make a light bread from barley. A little nutmeg gives a pleasant flavour. mixed in equal parts.5 ----100.VINNYS A1 STORE "barley eaters. and cocoa. and is much more nourishing than rice pudding. except that they often fought to the death." BARLEY JELLY. and fat to keep us warm and give force. BARLEY GRUEL. Allinson's prepared barley may be eaten as porridge or pudding (see directions). and is most useful for making gruel and barley water.0 14. Barley has been used from very ancient days for making an intoxicating drink.5 76. let cool. and there is a fair percentage of mineral matter for our bones and teeth. Put 1 teaspoonful of Allinson's barley into a breakfast cup. stirring all the time to prevent it getting lumpy. . In Nubia. and to vegetable stews. and prepare as "Barley for Babies. more than beef tea. mix this perfectly smooth with cold milk and cold water in equal parts. add to this 1 pint of boiling milk and water. from which we get our English word "booze. the liquor made from barley was called Bouzah. and find this mixture invaluable. starch. BARLEY FOR BABIES. Mix 1 large tablespoonful of Allinson's barley with a little cold water. Hops were not used for beer or ale in those days. The first intoxicant drink made in this country was ale. of sugar. and 7 per cent. then eat. boil together a few minutes. Barley contains about 7 per cent." because they were fed on this grain whilst training. until the cup is full. coffee. This casin is not elastic like the gluten of wheat. and was the chief food of our peasantry until the beginning of the nineteenth century. From this analysis we can judge that barley contains all the constituents of a good food. Barley water contains a great deal of nourishment. and it was made from barley." meaning an intoxicating drink. take from the fire. In it we find casin and albumen for our muscles.5 per cent.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

or a family tin containing 6 lbs. and refuse all substitutes. Allinson's Autograph is stamped on each biscuit. Allinson Wholemeal Biscuits are at one and the same time the most delicious and nourishing biscuits sold at a popular price..VINNYS A1 STORE LONDON. Grocers. LUNCH BISCUITS (Plain) LUNCH BISCUITS (Sweet) GINGER BISCUITS COCOANUT BISCUITS OATEN BISCUITS (Plain) OATEN BISCUITS (Sweet) Be sure that Dr. or 3 lbs. Health Food Stores. There are four distinct kinds each sold at the same price. "NF" Biscuits. As with Allinson Bread. etc. Sold by all Allinson Bakers. these biscuits are most easily digestible and wholesome. E. 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. post paid for 2/6.

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

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

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

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

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

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

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

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

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

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. for it is perfectly digestible. LONDON. E. of Chocolate 2/-sent post free from— THE NATURAL CO. NF Chocolate is as delicious as the Cocoa and equally nourishing for travellers and athletes. The 2/6 Tins of NF Cocoa or 1 lb. LTD. 210 Cambridge Road.

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

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