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

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

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 .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. Mushroom r Devonshire Sandwiches Doughnuts Dried Apples Dumplings. Apple Dumplings. Spinach Dumplings.

Swiss r Eggs. Scotch 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. Tarragon r Eggs. Tomato 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. Sweet Creamed r Eggs. Scalloped r Eggs.

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. Pudding Frumenty Gardener Omelet Giant Sago Pudding Ginger Sponge Cake Golden Syrup Puddings Gooseberry Custard Gooseberry Fool Gooseberry Soufflé Greengage Soufflé Green Pea and Rice Soup Green Vegetables Ground Rice Pancakes Ground Rice Pudding Gruel Gruel Barley Haggis Haricot Soup Hasty Meal Pudding (1) Hasty Meal Pudding (2) Herb Omelet Herb Pie Herb Sauce Horseradish Sauce Hot-Pot . Sweet Corn Fruit and Custard Pudding Fruit. Apple Fritters. Savoury (2) Fritters. Stewed. Savoury (1) Fritters.

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

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

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. Stewed Mustard Sauce Natural Food for Babies Natural Food for Invalids and Adults Newcastle Pudding . Improved Milk Soup Milk Soup for Children Mincemeat (1) Mincemeat (2) Mincemeat Pancakes Minestra Mint Sauce Mushroom Cutlets Mushroom and Eggs Mushroom and Potato Stew Mushroom Pie Mushroom Savoury Mushroom Soufflé Mushroom Tart and Gravy Mushroom Tartlets Mushroom Turnover Mushrooms.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Macaroni Pudding (1) Macaroni Pudding (2) Macaroni Savoury Macaroni Stew Macaroon Macaroon Cream Macaroon Custard Macaroon.

Tomato (2) Omelet. Trappist Omelets. 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 . Savoury Omelet Soufflé (1) Omelet Soufflé (2) Omelet Soufflé (Sweet) Omelet. Tomato (1) Omelet. Onion Omelet. French Bean Omelet (French) with Cheese Omelet. Sweet (2) Omelet. Sweet (1) Omelet.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Nursery Pudding Oatmeal Bannocks Oatmeal Cakes (Crisp) Oatmeal Finger Rolls Oatmeal Pancakes Oatmeal Pie Crust Oatmeal Pudding Oatmeal Soup Olive Sauce Omelet. Macaroni Omelet. Sweet (3) Omelet. Herbs Omelet. Gardener's Omelet. Lentil 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 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. Apple Pancakes. Chestnut Piecrusts Pie. Tomato Pie— r Bean r Cauliflower . Macaroni Pancakes. Mincemeat Pancakes. Ground Rice Pancakes. Oatmeal Pancakes with Currants Paradise Pudding Parsley Sauce Parsnip Soup Pea Soup Pears (Stewed) and Vanilla Cream Pease Brose Pickled Walnut Savoury Pie.

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

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

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

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

Oatmeal Finger Rolls. Curried Rice Fritters Rice. Curried Rice and Onions Rice and Onion Soup Rice and Wheat Bread Rice Cakes (1) Rice Cakes (2) Rice. 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. 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. Stuffed Sweet Rolls. Unfermented Finger Rose Sauce Rusk Pudding .

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

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

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

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.

Potatoes Soufflé. with Dumplings . Tomato Soups— r Artichoke r Barley r Bread r Cabbage r Cabbage (French) r Caper r Carrot (1) r Carrot (2) r Cauliflower r Clear r Clear Celery r Clear. Savoury Soufflé. Chocolate Soufflé. Gooseberry Soufflé.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Seed Cakes. Cheese Soufflé. Simple Soufflé. Mushroom Soufflé. Omelet (1) Soufflé. Bread Soufflé. Sweet Omelet Soufflé. Apple Soufflé. Ratafia Soufflé. Greengage Soufflé. Omelet (2) Soufflé. Omelet Soufflé. Rice 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.

and Brown Sauce Spanish Onions. Stewed Spanish Pudding Spanish Rice Spanish Salad r . 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. Stuffed. 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.

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

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

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

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

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

1 42.8 1.1 2.2 -3.2 4.9 13. Fat.0 14.6 14. formers.0 0.5 Fowl 14.0 23.5 15.0 13.8 5.3 14. Peas Lentils Haricots 22.0 50.0 22.0 51.1 32.7 17.5 6.0 71.5 3. J.5 7.0 -12.3 49.0 69. Heat-producers FleshStarch.0 1.3 3.0 63. fresh Scotch Buckwheat. Fibre.0 5.0 63.0 0. etc.7 0.0 71.0 40.5 2.1 15.0 0.0 Pork 4. Mineral Ossein.8 44. from white soft Wheat Coarse Bran Household Flour.VINNYS A1 STORE 100 Parts Contain Albuminoids.0 30.7 7.0 13.5 1.9 6.5 7. Fat.5 68.0 7. cleaned 11.0 1.0 14.5 76.2 11.B.5 9. White English Fine Flour. Gristle. husk free Pearl Barley Barley Meal Rye flour Maize Rice.5 14.7 2.5 14.7 2. &c. Mutton Chop 7.1 0.0 3.6 Water.2 6.3 1.4 1.7 81.2 1.7 2.8 0.7 6.1 2.0 NUTS.0 1.6 PULSE.5 .9 5.0 2.6 2.2 50. Sugar.Bone -Beef 8.1 3.0 64.0 38.3 100 Parts Contain GRAINS.0 65.1 5.0 9.0 13.6 15.5 2.0 0. Wheat.2 18.0 16.5 10.5 76. Extractives.5 0.6 2.6 1.0 11.6 76.8 4. Mineral Indigestible Matter.5 14.7 1.1 0.0 0. 1.0 0.0 Mackerel Herring Bacon 44.0 52.5 74.5 10. Oatm'l. Matter. Walnuts[F] 12.2 16. &c.5 3.7 10.3 5.6 5.0 69.3 1.1 ----2.0 8.0 0.4 14.5 0. Water.5 8.1 2.3 44.4 24.1 10.6 Mutt'n C.9 31.3 2.

4 2. AND WHOLE PLANTS.VINNYS A1 STORE Filberts[F] Cocoa Nut.3 5.5[C] 0.8[D] 1.0 93. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.0 95.4 14.7 1.0 1.1 0.1 6.0 0.6 0.5 0. K.8 0.1 5.4 0.4 0.6 1.6 ROOTS AND TUBERS. Cherries[E] K.5 --0.3 14.3 93. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1.2 0.4 3.2 1.5 11.2 0.1[B] 1. Turnips.4 4. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.5 0. solid kernel 8.9 0.5 35.9 5.6 0.2 5.3 4.1[B] 0.8 0.3 0.5 1.0 86.1 FRUITS.5 20. K.1 0.0 1.6 0.2 0.0 2.3 0.0 0.5 0.4 2.8 89.5 2.7 0.1 6. STEMS.5 --1.0 91.9 17.0 1.3 90.5 4.5 2.5 1.8 0.0 0.3 81.9 -0.4 0.7 13.2 80.8 2.8 0.3 0.5 0.8 7.6 0.0 87.0 9.2 0.5 0.5 1.0 2.7 65.8 2.8 89.5 0.4 0.7[B] 0.0 96.1 0.0 11. 1.2 85.6 0. Plums[E] K.0 2.0 2.5 0.4 5. STALKS.0[B] 0.8 96.5 -1.0 93.5 83.9 16.3 1.2 7.2 -0.0 82.0 2.6 4.9 2.0 3.2 12.6 2. Potatoes.5 2.6 0.4 3.8 3.0 8.7 84.7 1.7 9.2 75.3 8.8 1.2 .5 1.9 48.6 6.9 1.0 73.0 0.0 1.8 0.8 95.2 1.8 19.7 2.7 1.1 8.7 1.1 0.8 1.0 80.0 2.8 80.5 0.7 0. C.3 11.7 2.7 2.4 1.0 46.9[B] 0.4 11.7 92.8 1.0 81.7 55.9 0.0 LEAVES.9 66.4 0.7 0.0 0.2 0.8 6.2 -0.8 4.1 89.5 20. Apples Pears Gooseberries Grapes Strawberr's K.3 5. Currants.1 28.1 18.4 0. Peaches[E] Bananas Figs.4 0.2 3.0 84.6 0.0[B] 2.0 5.2 -1.9[B] 0.8 94.1 0.7 0.8 3.6 8.

4 22.4 11. If they learn to prepare wholesome and pure food. WB 37.0 4.1%.B..2 0.5 55.1 Cheese.7 [A] Contains 0. Milk sugar. James Bell. Avoid disease-communicating foods.0 Cream 6. therefore.0 10. [H] Mean of 13 analyses.0 89.0 2.0 35.75 0.0 Cheese.56 0. The health of the nation to a great extent is in the hands of our cooks and housewives.7 Hum'n Mk. [D] Tartaric acid.. J. American.0 23. Otto Hehner. K. &c.5 88.5 4.8 0.0 Butter 2.2 Hens' Eggs[A][G] 14. J.5 5.0 5. WB 1.4 1. 13.9 Goats' Mk.. W..3% oxalic acid. WB 3. Glo'ster..0 2.8 22. 41. I now leave this book in the hands of the public.W.3 -----------86. 7 brands.9 0.7%.2 9.5 Condensed Milk.2 2. to the nation. König. [B] Malic acid. Cameron.4 0.VINNYS A1 STORE MILK AND DAIRY PRODUCE.7 35.16 1. H.9 86. .[H] 10. to which the inquirer is referred. Cows' Milk 4. 2. [G] Extractives.3 Asses' Mk.0 4.8 1.7 36.3 54.0 0.2 87. [C] Citric acid.6 71. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall).0 91.25 4.0 5. The letters refer to the authorities for the analyses:—J. C. WB 3. Healthful cookery must result in health to the household and. Blyth.0 Skim Milk 4. Johnstone. cane sugar. and you will be rewarded by an increase of health and consequently of happiness. 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. A.3 0.8 ---3. [F] Fresh kernels. [E] Without stones. those who are dependent on them will benefit by it.B. 38.. mean of 70 analyses.5 5.. dble. use those only which are conducive to health.0%.

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Eggs are a boon to cooks. and add as much of the strained-off water as is necessary to moisten it.00 ====== ====== Eggs take a long time to digest if hard boiled..VINNYS A1 STORE a minute.24 Fat . then strain it through a colander. EGG COOKERY. Eggs contain both muscle and bone-forming material. set . pressing the water out with a wooden spoon or plate. Wash the spinach thoroughly. 12. All the fat of the egg is contained in the yolk..49 Mineral matter 1. when melted. they should not be indulged in too freely. of butter. Mash them up in a saucepan over the fire. add pepper and salt to taste. Heat it gently at first. Water .. and the juice of 1/2 a lemon to 4 lbs. TURNIPS (MASHED).. Pile the mashed turnips on a flat dish. and steam them until tender... Peel and wash the turnips. an even tablespoonful of the meal.. They can be prepared in a great variety of ways.22 71. and decorate the spinach with them. Let the spinach heat well through before serving. They enter into a great many savoury and sweet dishes. 12.. SPINACH. Use 1 oz. and serve. and a little lemon juice.12 1.16 ----------100. The chemical composition of hen's and duck's eggs are as follows:— Hen's egg. Duck's egg. and keep stirring the meal and butter for 1 minute over the fire.00 100. and few cakes are made without them. of butter. of spinach. The best way of lightly boiling an egg is to put it in boiling water. Return the spinach to the saucepan.. especially when dishes are wanted quickly.. in fact everything required for building up the organism of the young bird.. Let the spinach cook 20 minutes. and pour a white sauce over them. Eggs are a good food when taken in moderation.. As they are a highly nutritious article of food.11 Nitrogen . mix it well with the butter and meal. Eggs are most easily digested raw or very lightly boiled.. stirring it a few times to prevent it burning. 74. until enough water has boiled out of the spinach to prevent it from catching... and set it over the fire in a saucepan without any water.55 12. Put a piece of butter in the saucepan in which the spinach was cooked.11 15. and best cooked thus for invalids.. mixing with them 1 oz.. stir into it a spoonful of Allinson fine wheatmeal. but the white of the egg is pure albumen (or nitrogen) and water... as enough water will boil out of the spinach to cook it.. Have ready 1 or 2 hard-boiled eggs cut in slices.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

8 .4 1.5 1.4 1.0 .3 2. 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 .0 1.6 .0 1.8 2.0 .5 1.3 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.8 .5 1.9 .6 4.1 1.6 .VINNYS A1 STORE FRUIT--FRESH.1 4.1 2.8 .3 1.0 .3 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .4 .4 2.7 .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 1.6 .5 2.3 .6 .8 2.6 1.

4 1.8 2.0 .6 2.7 1.1 .1 1.6 2.5 6.0 1.1 1.0 27.1 3.1 21.9 1.2 1.1 4.VINNYS A1 STORE Artichoke Asparagus Beetroot Cabbage " (Curly) " (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) " (ripe) Onions Parsnips Potatoes (boiled) " (chipped) " (raw) " (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips 2.7 1.4 2.6 4.6 1.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .2 3.6 2.3 365 220 215 145 215 215 210 140 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. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.0 21.8 1.2 1.8 1.1 1.6 1.1 .7 6.8 2.3 1.5 1.2 1.9 17.2 5.0 10.7 6.

3 16.0 --1640 1650 1620 1645 1655 1875 1650 1860 1850 1630 1630 1665 1690 1675 1695 1665 1600 1665 1660 1625 1675 1625 1620 1655 465 1815 1675 1635 1650 CAKES.4 13.4 7.1 9.8 29.8 10.1 16.4 12.0 22.9 21.3 9.3 18.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.6 34.5 6.2 13. ETC.9 18.7 8. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.4 25.1 25.8 13.6 7.0 6.7 8.7 24.1 10.0 27.2 10.5 8.5 14.0 ----9.2 10. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.6 13.6 15. Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour. .

Plain " Vienna " Water Rye 6. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.7 7. Currant " Hot Cross Corn.9 10.6 ----2. Barley has been used as a food from time out of mind. We find frequent mention of it in the Bible.0 9.3 9. average Water 10. Fruit " Gingerbread " Sponge 5. Buns.9 7. Chocolate Cocoa Candy Honey Molasses (cane) 12. an ancient Roman writer.7 9.9 9. or .7 1800 1835 BREAD. and in old Latin and Greek books.7 8.3 1760 1670 1795 BISCUITS.9 21.8 6.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.1 9.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS.2 9.5 9. According to Pliny.VINNYS A1 STORE Cake. the gladiators were called Hordearii.0 11. All kinds.9 5.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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