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. Celery Crusts for Mince Pies Cucumber Salad Cup Custard Currant (Black). Red and White Curry Balls Curry Sandwiches Curry Sauce (1) Curry Sauce (2) Curry Sauce. Tea Currant Sauce.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q Blackberry r Cheese Sandwiches r Chocolate r Chocolate (French) r Chocolate. 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 . Whipped r Egg r Lemon r Lemon Tarts r Macaroon r Macaroni r Orange r Raspberry r Russian r Strawberry r Swiss r Vanilla. and Stewed Pears r Whipped Crisp Oatmeal Cakes Croquettes.

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

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 . Tomato r Eggs. Scalloped r Eggs. Scotch r Eggs. Tarragon 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. Swiss r Eggs. Stuffed r Eggs.

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

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

Curried. Italian Macaroni Omelet Macaroni Pancakes .VINNYS A1 STORE r r r q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Oatmeal Water Rice Pudding Italian Macaroni Jam & Bread Pudding Jam Batter Pudding Jellies. for Sandwiches Light Cakes London Pudding Lunch Cake Macaroni Cheese Macaroni Cream Macaroni Custard Macaroni. & Rice Lentils. Potted. 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. Apple Jellies.

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

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

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

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. Spanish . 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. Baked r Potato Rolls.

Browned r Potatoes. Stuffed (2) r Potatoes. Curried r Potatoes. Stuffed (1) r Potatoes. Stuffed (3) r Potatoes. Scalloped r Potatoes. Mashed r Potatoes. Stuffed (4) r Potatoes. Batter Potato and Cauliflower Pie Potato and Tomato Pie Potato Flour Cakes Potato Pie Potato Salad (1) Potato Salad (2) Potato Soufflé Potato Soup Potatoes and Mushroom Stew Prune Pudding Prune Pudding Pudding— r Almond (1) r Almond (2) r Belgian r Bird's Nest r Bread and Jam r Canadian r Carrot r . Mashed r Potato Sausages r Potato Savoury r Potato Snow r Potato Surprise r Potato with Cheese r Potatoes and Carrots r Potatoes. Toasted Potato.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.

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

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

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

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

Custard (1) Savoury. Savoury (1) Fritters. Savoury (2) Haggis Hot-Pot Lentil (Curried) and Rice Lentil Rissoles Lentil Turnover Lentils. for Sandwiches Minestra Mushroom Mushroom Cutlets Mushroom Tart and Gravy Mushroom Tartlet Mushroom Turnover Nutroast Oatmeal Piecrust Onion Tart Onion Turnover Potato Pie Potato and Mushroom Stew Potato and Tomato Pie Queen's Apple and Onion Pie Queen's Onion Pie Queen's Tomato Pie Savoury.VINNYS A1 STORE 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 . Potted. Custard (2) Savoury Pie Savoury.

or Curly Kale Scotch Eggs Seed Cake (1) Seed Cake (2) Seed Cake (3) Seed Cake (4) Seed Cake (5) Seed Cake (6) r .VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q Savoury Tartlets r Spaghetti aux Tomato r Spanish Onion. 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.

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

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

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

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. with White Cheese Sauce r Celery. Chocolate Trifle. Stewed. Spaghetti. Steamed. with White Sauce r Green r Leeks r Mushrooms. Onion Turnovers. Stewed r Onions. Boiled r Cabbage r Carrots with Parsley Sauce r Cauliflower with White Sauce r Celery (Italian) r Celery. aux Tomatoes on Toast Treacle Tart Trifle. Lentil Turnovers. Lemon Turnips. Braised r Onion Tortilla . Mushroom Unfermented Bread Unfermented Finger Rolls Vegetable Balls Vegetable Batter Vegetable Marrow Soup Vegetable Mould Vegetable Pie (1) Vegetable Pie (2) Vegetable Soup Vegetable Stew Vegetables— r Artichokes à la Parmesan r Artichokes à la Sauce Blanche r Asparagus.

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

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

0 -12.8 44.3 44.6 14.0 3. Sugar.0 69.7 7. Water.1 ----2. White English Fine Flour.2 16. Gristle.5 76. Mineral Ossein.0 2.0 1.B.7 0.6 Mutt'n C. husk free Pearl Barley Barley Meal Rye flour Maize Rice.3 3.1 5.5 74.7 10.5 3.0 14.0 0.0 65.3 2. &c.5 0.6 2.0 1.5 14. Heat-producers FleshStarch.6 15. Mutton Chop 7.0 16.0 0.5 2.6 2.5 14.2 4.0 71.0 0.5 . Peas Lentils Haricots 22.3 1.1 0.9 31.0 13.5 9.8 4.5 10.2 11. etc.2 -3.VINNYS A1 STORE 100 Parts Contain Albuminoids.0 0. Oatm'l.0 69.0 63. Wheat.0 Mackerel Herring Bacon 44.6 Water.8 1.7 2.3 100 Parts Contain GRAINS.5 8.5 7.1 0.3 14.9 6.1 15.7 2.7 17.0 50. J.0 63.3 5.1 10.0 13.6 1. Mineral Indigestible Matter. Walnuts[F] 12. Extractives.7 81.9 5.5 7. fresh Scotch Buckwheat. &c.0 38.3 49.0 1.5 68.0 30. cleaned 11.8 0. Fat.7 6.0 7.1 2.0 11. 1.0 64.3 1.6 PULSE.2 18. Fibre.1 2.0 22.Bone -Beef 8.7 1. Fat.8 5.4 1.6 76.0 0.0 5.0 14.5 6.0 NUTS.0 51.0 52.2 1.0 Pork 4.7 2.5 1.0 8.1 32. Matter.5 76.5 Fowl 14.9 13. from white soft Wheat Coarse Bran Household Flour.0 23.1 42.5 0.1 3.4 24.5 14.0 0.4 14.5 15.0 13.5 10.1 2.0 40.2 6.0 9.2 50.5 3.6 5.0 71. formers.5 2.0 0.

Turnips.4 4.8 4.0 1.0 91.2 0.7 0.0 0.8 80.0 3.0 81.5 -1.3 5.5 0.8 3.8 0.7[B] 0.0 2.9 48.0 0.6 0.0 0.6 2.2 0.3 8.5 20.2 .0 96.0 2.5 --1.9 2.5 0.3 11.7 65.8 0.4 0.7 1.5 0.8 1.4 11.8 0.3 93.3 0.1 0.0 8.8 0.0 95.6 6.4 0.0 84.0 11.5 0.2 5.6 0.5 20.1 89.4 0. 1.8 96. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.6 1.3 0.1 0. solid kernel 8. Cherries[E] K. STALKS.7 2.0 1.5 1.0 2.4 2.1 FRUITS.5 83.4 14.8[D] 1.7 92.4 0.6 0.3 14.7 1.0 46.5 2.5 --0.5 11.0[B] 0.8 1.7 0.4 3.2 -1.8 7.5 2. K.1 0. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1.0 73.7 84.8 19.2 -0.8 3.0[B] 2.0 LEAVES.5 0.2 7.2 0.8 95.3 90.2 75.1 28.0 1.9 0.8 94.0 1. Plums[E] K.0 2.3 1.9 -0.9[B] 0.0 9.7 1.3 81. Peaches[E] Bananas Figs.1 0.3 4. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.7 1.4 5.7 13.5 0.4 3.2 1.9 16.0 2.9 66. STEMS.5 2.6 0. AND WHOLE PLANTS.0 86.6 0.9 17.7 0.0 5.5 0.4 2.2 0.6 8.5 1.0 2.7 0.0 0.4 0.5 1.0 87.0 93.6 4.1 8.2 85.7 55.3 5.0 93.8 1.0 82.9 5.5 35.8 0.5 0.3 0.2 80.1 6.1 6.0 80.2 12.8 2.7 2.7 9.9[B] 0.6 0. Potatoes.6 ROOTS AND TUBERS.5[C] 0.0 0. Currants.2 -0.4 0.2 0.8 6.5 1.8 89.1 18.1 5.9 1.2 3.5 4.4 0.1[B] 0.8 2.8 89.2 1.7 2.VINNYS A1 STORE Filberts[F] Cocoa Nut.1 0. Apples Pears Gooseberries Grapes Strawberr's K.1[B] 1. C.9 0. K.4 1.6 0.

K.0 2.B.7 36.16 1.5 4. James Bell.5 88.. . American.6 71. 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.0 5.5 5.7 35.4 11.3 Asses' Mk.0 0.7%.0 91. 7 brands.0 5.0 89.3 54.1 Cheese. Glo'ster. Blyth.0 2.25 4.4 22. therefore.56 0. H.0 Cheese. [C] Citric acid.W. those who are dependent on them will benefit by it.3% oxalic acid. [H] Mean of 13 analyses. Avoid disease-communicating foods. 13. [F] Fresh kernels.. WB 37. WB 3.8 ---3. König.9 0. [B] Malic acid. Cows' Milk 4..4 1. The health of the nation to a great extent is in the hands of our cooks and housewives.0 Cream 6.9 86. to which the inquirer is referred.5 5. to the nation. 38. WB 1.. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall).0 Skim Milk 4.2 9.8 1.5 Condensed Milk.0 4.VINNYS A1 STORE MILK AND DAIRY PRODUCE.2 87. 41... [G] Extractives.1%. WB 3.B.2 Hens' Eggs[A][G] 14.0 Butter 2.75 0.. Johnstone. mean of 70 analyses. [E] Without stones.0 4. A. J. [D] Tartaric acid. If they learn to prepare wholesome and pure food.[H] 10.8 0.7 [A] Contains 0.2 0. &c.4 0. Otto Hehner. Cameron. I now leave this book in the hands of the public. C. use those only which are conducive to health.3 0. dble.2 2. W. cane sugar.9 Goats' Mk. and you will be rewarded by an increase of health and consequently of happiness.7 Hum'n Mk.0%. J.0 23.3 -----------86.5 55. Healthful cookery must result in health to the household and. 2. Milk sugar.0 10.0 35.8 22. The letters refer to the authorities for the analyses:—J.

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

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

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

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

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

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

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

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

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

VINNYS A1 STORE

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

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

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

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

VINNYS A1 STORE

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

VINNYS A1 STORE

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

. Put a piece of butter in the saucepan in which the spinach was cooked. of spinach. pressing the water out with a wooden spoon or plate.49 Mineral matter 1. Eggs contain both muscle and bone-forming material. of butter... they should not be indulged in too freely. stir into it a spoonful of Allinson fine wheatmeal. 74. The chemical composition of hen's and duck's eggs are as follows:— Hen's egg. Mash them up in a saucepan over the fire.VINNYS A1 STORE a minute.16 ----------100. and the juice of 1/2 a lemon to 4 lbs. They enter into a great many savoury and sweet dishes.. Let the spinach heat well through before serving. set .. of butter. Eggs are a boon to cooks. Peel and wash the turnips. Duck's egg. and serve... All the fat of the egg is contained in the yolk. TURNIPS (MASHED).. and few cakes are made without them.. but the white of the egg is pure albumen (or nitrogen) and water.. stirring it a few times to prevent it burning. Return the spinach to the saucepan.. and set it over the fire in a saucepan without any water.. They can be prepared in a great variety of ways. and add as much of the strained-off water as is necessary to moisten it.. as enough water will boil out of the spinach to cook it. and a little lemon juice. in fact everything required for building up the organism of the young bird. Water .24 Fat . Let the spinach cook 20 minutes. then strain it through a colander. As they are a highly nutritious article of food.00 100. 12. until enough water has boiled out of the spinach to prevent it from catching. and best cooked thus for invalids. when melted. Wash the spinach thoroughly. Eggs are a good food when taken in moderation. EGG COOKERY...55 12. Heat it gently at first. and steam them until tender. SPINACH.00 ====== ====== Eggs take a long time to digest if hard boiled.. and pour a white sauce over them. Have ready 1 or 2 hard-boiled eggs cut in slices. add pepper and salt to taste.22 71.11 Nitrogen .12 1. Eggs are most easily digested raw or very lightly boiled..11 15. especially when dishes are wanted quickly. Pile the mashed turnips on a flat dish... Use 1 oz. 12. mix it well with the butter and meal. and keep stirring the meal and butter for 1 minute over the fire. The best way of lightly boiling an egg is to put it in boiling water. mixing with them 1 oz.. and decorate the spinach with them. an even tablespoonful of the meal.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

8 .5 1.4 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries Strawberries Water-melons Whortleberries or Wimberries .4 1.9 .3 .0 .6 1.3 1.6 .8 2.1 1.1 4.4 .7 .1 2.4 2.3 2.8 2.5 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.6 4.5 2.7 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 180 140 390 FRUIT--DRIED.6 .8 .0 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .0 1.3 1.3 .4 1.5 1.6 .0 1.0 .8 .VINNYS A1 STORE FRUIT--FRESH.6 .

1 21.1 1.6 2.1 .8 1.9 1.8 1.6 2.1 4.8 2.7 1.4 2.1 .0 21.6 1.7 6.8 2.2 1.0 1.3 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 570 135 120 105 110 105 185 NUTS--SHELLED.0 27.1 1.3 1.2 5.2 1.7 1.1 1.6 4.VINNYS A1 STORE Artichoke Asparagus Beetroot Cabbage " (Curly) " (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) " (ripe) Onions Parsnips Potatoes (boiled) " (chipped) " (raw) " (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips 2.6 2.4 1.9 17.6 1.2 3.0 10. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.2 1.5 6.0 .3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .7 6.5 1.1 3.

0 ----9. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.2 10.2 10.1 25.9 18.0 27. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.4 13. ETC.3 18.4 25.0 22. .4 12.9 21.7 8.3 9.5 6.8 10.5 8.6 15.1 9.5 14.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.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.8 13.1 16.7 8.6 34.3 16.0 6.6 7.2 13.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.6 13.8 29.4 7.7 24. Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.1 10.

Plain " Vienna " Water Rye 6.9 5.3 9. average Water 10.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.7 7. Fruit " Gingerbread " Sponge 5. We find frequent mention of it in the Bible.8 6. or .7 1800 1835 BREAD.3 1760 1670 1795 BISCUITS.9 9.0 9.0 11. an ancient Roman writer. and in old Latin and Greek books. Currant " Hot Cross Corn.6 ----2.9 7.7 8.5 9.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.2 9. Chocolate Cocoa Candy Honey Molasses (cane) 12. Buns.9 21. the gladiators were called Hordearii. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.7 9.VINNYS A1 STORE Cake. Barley has been used as a food from time out of mind.9 10. According to Pliny. All kinds.1 9.

and cocoa. of sugar. and it was made from barley. starch. From this analysis we can judge that barley contains all the constituents of a good food. and there is a fair percentage of mineral matter for our bones and teeth. In Nubia. and was the chief food of our peasantry until the beginning of the nineteenth century. of fat in barley.5 per cent. Use 3 teaspoonfuls of Allinson's barley to 1/2 pint of milk and water. . Barley is a good food.0 2. coffee. Barley has been used from very ancient days for making an intoxicating drink." because they were fed on this grain whilst training. Allinson's prepared barley may be eaten as porridge or pudding (see directions). mix this perfectly smooth with cold milk and cold water in equal parts. BARLEY FOR BABIES. This casin is not elastic like the gluten of wheat. add to this 1 pint of boiling milk and water.VINNYS A1 STORE "barley eaters. and 7 per cent. BARLEY FOR INVALIDS AND ADULTS. During illness I advise and use barley water and milk.5 ----100. and to vegetable stews. These Hordearii were like our pugilists. Mix 1 large tablespoonful of Allinson's barley with a little cold water. Pour into a saucepan and bring to the boil. The first intoxicant drink made in this country was ale." meaning an intoxicating drink. Put 1 teaspoonful of Allinson's barley into a breakfast cup. from which we get our English word "booze.0 ===== [A] There is 2. In it we find casin and albumen for our muscles. of sugar. and is much more nourishing than rice pudding. so that one cannot make a light bread from barley. A little nutmeg gives a pleasant flavour. then eat. and find this mixture invaluable. sugar. and it can be drunk as a change from tea. it is also good for adding to broth or soup. Barley contains about 7 per cent. more than beef tea. and its flesh-forming matter is in the form of casin the same as is found in cheese.0 14. Barley water contains a great deal of nourishment. let cool. BARLEY GRUEL." BARLEY JELLY. stirring all the time to prevent it getting lumpy. and fat to keep us warm and give force. Hops were not used for beer or ale in those days. take from the fire. except that they often fought to the death. until the cup is full. Here is the chemical composition of barley meal:— Flesh formers Heat and force formers (carbon)[A] Mineral matters Water 7.5 76. the liquor made from barley was called Bouzah. boil together a few minutes. and prepare as "Barley for Babies. and is most useful for making gruel and barley water. mixed in equal parts.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

or 2 lbs. None genuine without the signature. Health Food Stores. 8d.. per lb. 210 Cambridge Road. Grocers. 1/6 post paid direct from— THE NATURAL CO. T.R. Of all Allinson Bakers. etc.P. E. LONDON. . 210 Cambridge Road... Edin. LTD. Allinson Wholemeal RUSKS These delicious rusks contain no chemicals and are consequently far superior to the ordinary kind which contain so much harmful chemical rising material. E. They can be eaten by the most delicate and are excellent for Babies. They are perfectly digestible and form a splendid change of diet for dyspeptics and other sufferers. LTD. Allinson. R. LONDON.. They contain all the nourishment of pure unadulterated wholemeal and are made both sweet and plain. Ex-L.C.VINNYS A1 STORE THE NATURAL CO.

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

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

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

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

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

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

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

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

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

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

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

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