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

VINNYS A1 STORE
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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

VINNYS A1 STORE
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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

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

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

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

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

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

Italian Macaroni Omelet Macaroni Pancakes . Barley Jumbles Kentish Pudding Pie Leek Pie Leek Soup (1) Leek Soup (2) Leeks Lemon Blancmange Lemon Cakes Lemon Cream Lemon Cream Tarts Lemon Pudding Lemon Tart Lemon Trifle Lentil Flour Pudding Lentil Omelet Lentil Pie Lentil Rissoles Lentil Soup Lentil Turnovers Lentils and Rice Lentils.VINNYS A1 STORE 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. Potted. & Rice Lentils. Curried. for Sandwiches Light Cakes London Pudding Lunch Cake Macaroni Cheese Macaroni Cream Macaroni Custard Macaroni. Apple Jellies.

Stewed Mustard Sauce Natural Food for Babies Natural Food for Invalids and Adults Newcastle Pudding .VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q 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. 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.

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

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

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

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

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

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

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

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

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

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

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

Simple Soufflé. with Dumplings . Potatoes Soufflé. Sweet Omelet Soufflé. Bread Soufflé. Mushroom Soufflé. Cheese Soufflé. Rock Semolina Blancmange Simple Fruit Pudding Simple Pudding Simple Soufflé Sly Cakes Snowballs Sorrel Sauce Sorrel Soup (1) Sorrel Soup (2) Sorrel Soup (French) (3) Soufflé.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. Savoury Soufflé. Rice Soufflé. Chocolate Soufflé. Tomato Soups— r Artichoke r Barley r Bread r Cabbage r Cabbage (French) r Caper r Carrot (1) r Carrot (2) r Cauliflower r Clear r Clear Celery r Clear. Omelet Soufflé. Greengage Soufflé. Omelet (1) Soufflé. Apple Soufflé. Gooseberry Soufflé. Omelet (2) Soufflé. Ratafia Soufflé.

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

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

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

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

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

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

1 32.4 1.0 38.3 49.0 0.0 71.7 2.6 2.7 10.8 0.7 17.0 52.5 76.2 11.6 5.5 10.4 14. etc.0 69.8 44.0 50.0 13.0 1. Oatm'l.9 5. Wheat.0 22.0 14.6 15.0 2.1 10.6 PULSE.5 7.1 0.6 2.1 42.0 5. Gristle.6 76.0 0. Fat.2 -3.0 64.5 2.3 14.6 14. Water.2 4.1 15.2 16.0 -12.0 0. Sugar. White English Fine Flour.0 13.5 74.7 1.0 7.5 2.0 9.9 31.0 1.1 2.0 Pork 4.5 1.0 8.7 7.B.0 14.0 65.3 44.5 14.1 ----2.5 10.0 NUTS. Mineral Ossein.7 6.7 2.1 2.5 15.5 0.0 30.5 76.5 14. Walnuts[F] 12.0 71.6 1. husk free Pearl Barley Barley Meal Rye flour Maize Rice. Fat. J.3 3.2 50.2 18.5 6.5 Fowl 14.0 0.5 0.3 2.7 81. Heat-producers FleshStarch.5 .0 16.0 13.1 2.7 2.0 23.0 11. &c.1 5.5 3.5 7.VINNYS A1 STORE 100 Parts Contain Albuminoids. Mineral Indigestible Matter.5 9.4 24.3 100 Parts Contain GRAINS.9 13.Bone -Beef 8.0 0. fresh Scotch Buckwheat. cleaned 11.1 3.2 6.0 3.6 Water. from white soft Wheat Coarse Bran Household Flour.0 51.3 5.6 Mutt'n C.8 5.1 0.0 Mackerel Herring Bacon 44. &c. Fibre.8 1.0 40. Matter.0 63. Mutton Chop 7. 1.9 6.7 0. Peas Lentils Haricots 22. formers.2 1.0 69.0 1.5 14.5 3.5 8.0 63.3 1.8 4.5 68.3 1.0 0.0 0. Extractives.

8 95.5 4.8 0. solid kernel 8.2 0.4 0.4 0.7 1.0 2.4 0.1 6.9 5. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.8 3. Turnips.0 73.9 -0.3 8.0 81.0[B] 0.2 1.0 2.8[D] 1.9[B] 0.5 0.3 5.2 85.5[C] 0.0 1.0 9.8 2.1 0.3 4. Currants.4 5. Peaches[E] Bananas Figs.5 --1. C.3 0.2 0.5 0.7 0.1 FRUITS.2 3. Cherries[E] K.1[B] 1.0 1.1 6.4 1.9 48.3 14.7 0. 1.1 5.8 1.5 0.8 94.2 1.5 0.4 0.5 0.3 1.8 0.0 95.0[B] 2.9 66.5 1.1[B] 0.3 90.0 84.6 0.0 11.9[B] 0.0 0.0 91. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.5 0.6 ROOTS AND TUBERS.3 93.8 80.6 4.0 0.5 20.0 2.5 2.0 1.4 2. AND WHOLE PLANTS.6 0.6 8.0 5.4 4.0 93.7 2.8 6.1 0.6 0.3 5.9 2.6 2.0 8.0 86.8 0.5 -1.0 87.6 1.0 2.0 0.5 --0.8 89.2 -0.8 7.5 11.7 0.9 17.1 28.8 2.3 11. STALKS.7 9.0 80.2 -0.2 12. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1.6 0.5 0.9 1.5 2. K.0 2.7 65.7 2.7 92.7 1.4 2.8 96.8 1.4 14.2 . STEMS.8 1.4 3.6 0.9 0.0 0.6 0.2 5.7 0.8 3.1 0.0 93.8 19.0 LEAVES.VINNYS A1 STORE Filberts[F] Cocoa Nut. Apples Pears Gooseberries Grapes Strawberr's K.2 0.9 16.0 2.2 75.8 0.7 84.8 4.4 0.5 35.3 0.3 81.7 1.1 18.7 2.7 1.2 0. Potatoes.0 82.4 11.0 96.5 2.4 0. K.5 83.2 -1.6 6.9 0.0 0.4 3.5 0.7 55.1 89.5 1.5 1.7[B] 0.1 0.5 1.0 3.3 0.8 89.0 46.0 1.2 0.2 80.1 0.8 0.1 8.4 0. Plums[E] K.6 0.5 20.7 13.2 7.

those who are dependent on them will benefit by it. mean of 70 analyses.9 86.W. Avoid disease-communicating foods.9 0..0%.0 Butter 2.8 1. Cows' Milk 4.4 1. dble.9 Goats' Mk.6 71.0 Cheese.7 35. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall).0 35. [D] Tartaric acid.. C. The health of the nation to a great extent is in the hands of our cooks and housewives.7 36.3% oxalic acid. A.0 0. WB 3.4 0.8 22. J.0 Cream 6.4 22.3 -----------86. J.1 Cheese. American.B. [F] Fresh kernels.8 0. use those only which are conducive to health.2 9. cane sugar. 38.7%.0 Skim Milk 4. James Bell.....7 [A] Contains 0.VINNYS A1 STORE MILK AND DAIRY PRODUCE.25 4. Cameron.5 4. WB 3.0 5.2 0.5 5. [H] Mean of 13 analyses.2 2. I now leave this book in the hands of the public. [B] Malic acid.0 4.0 89.3 0. [G] Extractives.0 2. [C] Citric acid.0 23.8 ---3. [E] Without stones. Johnstone. 2.4 11. WB 1. 13. H.2 Hens' Eggs[A][G] 14.56 0.0 91.1%.0 10.3 54.16 1.7 Hum'n Mk.[H] 10. and you will be rewarded by an increase of health and consequently of happiness.5 5. If they learn to prepare wholesome and pure food.0 4. Blyth.5 55.2 87.B.5 Condensed Milk.0 2. K. therefore. WB 37.75 0. König. Milk sugar. to which the inquirer is referred. &c. Otto Hehner. The letters refer to the authorities for the analyses:—J.0 5.. 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. Glo'ster. . W. Healthful cookery must result in health to the household and. 7 brands. 41.3 Asses' Mk.5 88. to the nation.

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

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

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

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

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

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

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

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

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

VINNYS A1 STORE

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

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

VINNYS A1 STORE

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

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

VINNYS A1 STORE

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

VINNYS A1 STORE

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

VINNYS A1 STORE a minute. stir into it a spoonful of Allinson fine wheatmeal. when melted. and pour a white sauce over them. pressing the water out with a wooden spoon or plate. 74.. The best way of lightly boiling an egg is to put it in boiling water....11 15. TURNIPS (MASHED). of spinach.24 Fat . Pile the mashed turnips on a flat dish. stirring it a few times to prevent it burning.00 100. mixing with them 1 oz. in fact everything required for building up the organism of the young bird. and set it over the fire in a saucepan without any water.. Peel and wash the turnips.. Eggs are most easily digested raw or very lightly boiled. and serve.. All the fat of the egg is contained in the yolk. as enough water will boil out of the spinach to cook it. 12. and the juice of 1/2 a lemon to 4 lbs. Eggs contain both muscle and bone-forming material. and add as much of the strained-off water as is necessary to moisten it. They can be prepared in a great variety of ways. and few cakes are made without them.. Let the spinach cook 20 minutes. Heat it gently at first.12 1. Wash the spinach thoroughly. As they are a highly nutritious article of food.11 Nitrogen ... Duck's egg. Put a piece of butter in the saucepan in which the spinach was cooked. and a little lemon juice.22 71.. Mash them up in a saucepan over the fire.55 12.16 ----------100. and best cooked thus for invalids.. Water . Eggs are a boon to cooks.. EGG COOKERY. and decorate the spinach with them. until enough water has boiled out of the spinach to prevent it from catching. then strain it through a colander.00 ====== ====== Eggs take a long time to digest if hard boiled. but the white of the egg is pure albumen (or nitrogen) and water. mix it well with the butter and meal. set . add pepper and salt to taste.. Use 1 oz... of butter.49 Mineral matter 1... SPINACH. Return the spinach to the saucepan. 12. an even tablespoonful of the meal. Eggs are a good food when taken in moderation. and steam them until tender.. of butter. Have ready 1 or 2 hard-boiled eggs cut in slices. They enter into a great many savoury and sweet dishes. The chemical composition of hen's and duck's eggs are as follows:— Hen's egg. they should not be indulged in too freely. Let the spinach heat well through before serving. and keep stirring the meal and butter for 1 minute over the fire. especially when dishes are wanted quickly..

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .8 2.4 1.3 1.6 1.6 .6 .0 .3 1.VINNYS A1 STORE FRUIT--FRESH.7 .4 1.5 1.3 . 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 .3 2.1 4.0 .6 .3 .4 .8 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.0 .0 1.5 2.8 .1 1.7 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 180 140 390 FRUIT--DRIED.4 2.8 2.9 .8 .5 1.1 2.5 1.6 .4 1.0 1.6 4.

1 4.2 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.6 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.7 1.0 10.8 2.6 1.1 1.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .6 2.1 3.1 21.7 1.0 1.2 1.0 .5 1.8 2.8 1.3 1.6 2.4 2.7 6.0 27.5 6.4 1.6 2.8 1.2 1.9 17.1 1.1 .2 5.VINNYS A1 STORE Artichoke Asparagus Beetroot Cabbage " (Curly) " (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) " (ripe) Onions Parsnips Potatoes (boiled) " (chipped) " (raw) " (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips 2.0 21.6 4.9 1.1 .2 3.1 1.7 6.

0 --1640 1650 1620 1645 1655 1875 1650 1860 1850 1630 1630 1665 1690 1675 1695 1665 1600 1665 1660 1625 1675 1625 1620 1655 465 1815 1675 1635 1650 CAKES.6 7.1 10.3 16.6 13.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.8 10.3 9. ETC. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.5 14.7 24.0 22.5 6.9 21. Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.8 13.1 25.1 16. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10. .5 8.7 8.2 13.4 13.4 7.1 9.4 12.4 25.3 18.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.2 10.2 10.0 6.6 34.8 29.6 15.9 18.7 8.0 27.0 ----9.

Barley has been used as a food from time out of mind.3 1760 1670 1795 BISCUITS.0 11.5 9. average Water 10.7 9. Plain " Vienna " Water Rye 6.1 9.9 7. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS.9 10.2 9.7 8. We find frequent mention of it in the Bible.0 9. an ancient Roman writer. Buns. All kinds. Chocolate Cocoa Candy Honey Molasses (cane) 12. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls. According to Pliny. Fruit " Gingerbread " Sponge 5.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.9 9. the gladiators were called Hordearii.8 6.7 1800 1835 BREAD. Currant " Hot Cross Corn.6 ----2.VINNYS A1 STORE Cake.9 5. or .9 21.3 9.7 7. and in old Latin and Greek books.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

or 10 lbs. tin for 1/6. and children alike. The Allinson Breakfast Oats The Allinson Breakfast oats are made solely from finest Oats grown in our own country—and no country can grow Oats equal to ours. One pound weight will go as far as three pounds of butcher's meat. and thoroughly relished by men. for 7/-post free from — THE NATURAL CO.VINNYS A1 STORE Of Health Stores 1/6 and 7/-per Tin. 210 Cambridge Road. or a sample 2 lb. always retain the same delicious flavour. Equally suited to rich or poor. produce healthy skins. and not cost one-sixth of the price.. LTD. good complexions. and form bone and muscle. E. . LONDON. perfectly digestible. women. Being steam-cooked by a patented process.

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

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

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

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

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

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

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