VINNYS A1 STORE

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

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VINNYS A1 STORE

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

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

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

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

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

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

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

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. Apple Dumplings. Baked r Pudding without Eggs r Raspberry r Strawberry r Savoury (1) r Savoury (2) Cutlets. Spinach Dumplings. Mushroom r Devonshire Sandwiches Doughnuts Dried Apples Dumplings.

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

Apple 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 . Rice Fritters. Savoury (2) Fritters.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Forcemeat Balls Forcemeat Eggs French Bean Omelet French Eggs French Omelet with Cheese French Sauce Fried Onion Sauce Fritters. Stewed. Sweet Corn Fruit and Custard Pudding Fruit. 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 .VINNYS A1 STORE q q q q q Index to Advertisements— r Brunak r Dr. 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.

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

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

Gardener's Omelet. Herbs Omelet. Sweet (1) Omelet. Cheese Onion and Rice Soup Onion Omelet Onion Pie & Tomato Onion Salad Onion Sauce Onion Soup (French) Onion Tart Onion Tortilla Onion Turnover Onion (Boiled) Sauce Onion (Fried) Sauce Onions (Braised) Onions and Queen's Apple Pie . Trappist Omelets. Tomato (1) Omelet. Lentil Omelet. Macaroni Omelet. Sweet (3) Omelet. Onion Omelet. French Bean Omelet (French) with Cheese 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. Savoury Omelet Soufflé (1) Omelet Soufflé (2) Omelet Soufflé (Sweet) Omelet. Sweet (2) Omelet. Tomato (2) Omelet.

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

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

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

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

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

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. Curried Rice Fritters Rice. How to Cook Rice (Ground) Pancakes Rice (Ground) Pudding Rice (Italian) Savoury Rice (Portuguese) Rice Pudding (French) Rice Savoury Croquettes Rice Soufflé Rice Soup Rice (Spanish) Rissoles.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Queen's Apple and Onion Pie Queen's Onion Pie Queen's Sponge Cakes Queen's Tomato Pie Raspberry Cream Raspberry Custard Raspberry Froth Raspberry Froth Sauce Ratafia Sauce Ratafia Soufflé Rice and Carrots Rice and Green Pea Soup Rice and Lentils Rice & Lentils. Oatmeal Finger Rolls. 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.

Potato Savouries— r Artichokes and Tomatoes r Bean Pie r Bread and Cheese r Butter Beans and Parsley Sauce r .VINNYS A1 STORE q q Chocolate r Currant (Red and White) r Curry (1) r Curry (2) r Egg r Egg Caper r Egg with Saffron r French r Herb r Horseradish r Mayonnaise r Milk Froth r Mint r Mustard r Olive r Onion r Onions. 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. and Spanish Onions Sausages.

Savoury (2) Haggis Hot-Pot Lentil (Curried) and Rice Lentil Rissoles Lentil Turnover Lentils. Savoury (1) Fritters. Potted. for Sandwiches Minestra Mushroom Mushroom Cutlets Mushroom Tart and Gravy Mushroom Tartlet Mushroom Turnover Nutroast Oatmeal Piecrust Onion Tart Onion Turnover Potato Pie Potato and Mushroom Stew Potato and Tomato Pie Queen's Apple and Onion Pie Queen's Onion Pie Queen's Tomato Pie Savoury.VINNYS A1 STORE r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r Carrots and Rice Cauliflower Pie Cauliflower and Potato Pie Celery à la Parmesan Celery Croquettes Cheese and Bread Chestnut Pie Colcanon Corn Pudding Curry Curry Balls Favourite Pie Forcemeat Balls Fritters. Pickled Walnut . Custard (1) Savoury. Custard (2) Savoury Pie Savoury.

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

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

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

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

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. Bran Tipsy Cake Toasted Potatoes Tomato aux Artichokes Tomato and Egg Sandwiches Tomato and Egg Sandwiches Tomato & Onion Pie Tomato & Potato Pie Tomato and Tapioca Soup Tomato Eggs Tomato Omelet (1) Tomato Omelet (2) Tomato Pie Tomato Sauce (1) Tomato Sauce (2) Tomato Sauce and Egg Tomato Soufflé Tomato Soup (1) q q q q q q q q q q q q q q q q q q q q q q q q q q . Almond r Chocolate r Lemon r Lemon Cream r Onion r Treacle Tartlets. Mushroom Tartlets. Orange Tarts— r Apple (Open) r Blancmange Tartlets r Cheesecakes. Black Currant Tea.

Boiled r Cabbage r Carrots with Parsley Sauce r Cauliflower with White Sauce r Celery (Italian) r Celery. Mashed Turnover. with White Sauce r Green r Leeks r Mushrooms. Mushroom Unfermented Bread Unfermented Finger Rolls Vegetable Balls Vegetable Batter Vegetable Marrow Soup Vegetable Mould Vegetable Pie (1) Vegetable Pie (2) Vegetable Soup Vegetable Stew Vegetables— r Artichokes à la Parmesan r Artichokes à la Sauce Blanche r Asparagus. Stewed r Onions. Chocolate Trifle. with White Cheese Sauce r Celery. Spaghetti. Lentil Turnovers. Braised r Onion Tortilla . Lemon Turnips. Stewed.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q Tomato Soup (2) Tomato Tortilla Tomatoes á la Parmesan Tomatoes and Curried Rice Tomatoes au Gratin Tomatoes. aux Tomatoes on Toast Treacle Tart Trifle. Onion Turnovers. Steamed.

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. Barley Water Eggs 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 . Savoury Water. Oatmeal Wheatmeal Sauce Whipped Cream White Sauce & Spanish Onions White Sauce. or Curly Kale r Spinach r Turnips.

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

formers.0 23.0 Pork 4.0 7.8 0.7 2.0 64. Mineral Indigestible Matter.0 22.1 42. Sugar. Water.7 10.2 11.0 0.0 30.1 10.5 9.Bone -Beef 8.0 40.2 4.9 31.5 1.5 7. Heat-producers FleshStarch.6 5.0 Mackerel Herring Bacon 44.5 8.7 2. Extractives.3 3.0 0.5 Fowl 14.7 17.0 13.0 69.2 -3.5 3.B.4 1.6 1.6 Water.1 ----2.1 3.1 15.7 81.5 3.0 2.6 2.9 6.0 11.6 76. etc.8 1.9 5.0 71.VINNYS A1 STORE 100 Parts Contain Albuminoids.0 1. cleaned 11. Oatm'l.3 1.0 0.0 69.6 Mutt'n C.5 74.4 24.1 32.6 14.3 44.5 15.5 6.1 0.0 13.3 5.0 63.0 13.5 0.5 0.0 0.1 2.5 14.2 18.8 44.0 NUTS. Fat.5 14.1 5. Matter.3 100 Parts Contain GRAINS.0 9.5 7.7 7.5 2.6 PULSE.0 0. Mutton Chop 7.3 2. 1. Gristle.7 0. Peas Lentils Haricots 22.5 2.0 50.0 52. J. White English Fine Flour.8 5.5 10.5 10. fresh Scotch Buckwheat.0 0.3 14.8 4.0 65.4 14.0 1.5 14.0 3.3 49.0 1.1 0.3 1.1 2.5 76. Fat.5 . Wheat. &c.7 6.0 5.5 76.0 0.0 14.0 51.9 13. husk free Pearl Barley Barley Meal Rye flour Maize Rice. Fibre. Mineral Ossein.1 2.0 71.7 1.0 38.0 8.6 2. &c.0 16.2 6.0 -12.2 50.0 63.2 1.2 16.5 68. Walnuts[F] 12.0 14.7 2.6 15. from white soft Wheat Coarse Bran Household Flour.

0 80.5 0.4 0.5 20.7 84.9 5.5 -1.6 0.6 0.1 FRUITS.0 96.0 2.2 0.0 93.8 95.0[B] 0.4 0.9 0.3 93.5 83. Currants.8 2.5 11.8 3.5 1.1 18.5 --0.0 2.6 0.5 0.0 84.6 8.4 2.6 0.0 87.5 0.3 0.8 96. Cherries[E] K.5 0.0 0.7 1. Apples Pears Gooseberries Grapes Strawberr's K. K.0 2.8 1.7 1.3 8.9 17.0 1. Plums[E] K.4 3.4 2.7 55.5 0.2 75. solid kernel 8.5[C] 0.6 2.0 2.3 14.5 35.7 2.5 2.8 2.7 0.8[D] 1.0 8.7 9.5 20.5 1.8 89.9 0.7 0. 1.1 6.2 1.6 4.0 0.2 -0.3 0.4 5.9 -0.0 2. K.8 0.2 80.8 80.3 0.7 0.6 1.5 4.1 89.4 0.0 11.0[B] 2.0 5.1[B] 0.1 0.0 93.6 0.8 7.0 46.2 3.8 0.5 2.2 0.8 1.1[B] 1.8 0.1 28.5 1.7[B] 0. C.3 90.9 16.1 6.1 5.0 73. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0. AND WHOLE PLANTS.9[B] 0.0 1.8 1. STALKS.2 -1. Turnips.8 0.3 81.2 -0.2 85.4 14.8 4.0 0.7 2. STEMS.8 19.9 48.0 9. Peaches[E] Bananas Figs.0 1.2 0.0 82.9[B] 0.8 89.9 66.9 2.2 0.3 5.3 11.2 0.4 0.1 0.0 2.8 94.3 5.4 3.7 1.6 6.6 0.0 86.0 1.7 13.1 8.5 0.7 92.2 5.4 0.8 0.0 3.1 0. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.4 0.8 3.7 1.0 0.2 12.4 1.6 ROOTS AND TUBERS.VINNYS A1 STORE Filberts[F] Cocoa Nut.0 LEAVES.1 0.0 81.7 2.2 7.2 1.2 .5 1.0 0.4 4.1 0.5 0.5 --1.6 0.3 1.9 1.4 11. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1.8 6. Potatoes.5 2.0 91.4 0.7 0.3 4.5 0.7 65.0 95.

9 86.9 0.6 71. therefore.1 Cheese.B.W. König. The letters refer to the authorities for the analyses:—J. dble..5 4. to which the inquirer is referred.2 2. W.3% oxalic acid.2 Hens' Eggs[A][G] 14. [F] Fresh kernels. 38. 2. H.7%. If they learn to prepare wholesome and pure food. 7 brands. Healthful cookery must result in health to the household and.0 23. Milk sugar.5 Condensed Milk.3 54. The health of the nation to a great extent is in the hands of our cooks and housewives.VINNYS A1 STORE MILK AND DAIRY PRODUCE.0 91. WB 3.0 Skim Milk 4..0 4. and you will be rewarded by an increase of health and consequently of happiness.0%.56 0.0 10. J.2 9. American.1%. cane sugar.0 5. [E] Without stones.0 35.7 36. 41.8 0. [B] Malic acid. Blyth. A..5 5.75 0. &c. [D] Tartaric acid.25 4.3 Asses' Mk.8 1. WB 1. WB 3.7 Hum'n Mk. mean of 70 analyses.2 87. [H] Mean of 13 analyses.4 1. C.4 22. [C] Citric acid. I hope that it will be found useful by many and a help to those who wish to live in a way which is conducive to health and at the same time innocent of slaughter and cruelty.0 Butter 2.0 89. [G] Extractives.16 1.0 4. I now leave this book in the hands of the public. those who are dependent on them will benefit by it.7 35.3 0.0 5. K. Avoid disease-communicating foods.0 Cream 6. to the nation.0 2.4 11. James Bell...5 55..5 88.3 -----------86. .2 0. Glo'ster.5 5. use those only which are conducive to health.7 [A] Contains 0.8 ---3. Cameron. Cows' Milk 4.9 Goats' Mk. Otto Hehner. Johnstone.8 22. 13. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall). WB 37.4 0.B.[H] 10. J..0 Cheese.0 2.0 0.

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

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

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

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

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

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

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

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

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

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

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

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

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

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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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Put a piece of butter in the saucepan in which the spinach was cooked....00 ====== ====== Eggs take a long time to digest if hard boiled...22 71. set . and add as much of the strained-off water as is necessary to moisten it. Let the spinach cook 20 minutes. add pepper and salt to taste. Mash them up in a saucepan over the fire. 12. and a little lemon juice.55 12.12 1. EGG COOKERY. Water .VINNYS A1 STORE a minute. pressing the water out with a wooden spoon or plate. They enter into a great many savoury and sweet dishes.11 15. of butter. Peel and wash the turnips. Duck's egg. then strain it through a colander.. Wash the spinach thoroughly. All the fat of the egg is contained in the yolk... 12. especially when dishes are wanted quickly.11 Nitrogen ..24 Fat . and few cakes are made without them. and pour a white sauce over them. Use 1 oz. of butter. SPINACH. and steam them until tender. and decorate the spinach with them. Eggs are a boon to cooks. The chemical composition of hen's and duck's eggs are as follows:— Hen's egg. when melted.. Let the spinach heat well through before serving. stirring it a few times to prevent it burning. The best way of lightly boiling an egg is to put it in boiling water. Pile the mashed turnips on a flat dish.. and best cooked thus for invalids. they should not be indulged in too freely... until enough water has boiled out of the spinach to prevent it from catching. Return the spinach to the saucepan. in fact everything required for building up the organism of the young bird. and the juice of 1/2 a lemon to 4 lbs. an even tablespoonful of the meal..00 100. Have ready 1 or 2 hard-boiled eggs cut in slices... of spinach. stir into it a spoonful of Allinson fine wheatmeal. Eggs contain both muscle and bone-forming material. 74.. as enough water will boil out of the spinach to cook it.16 ----------100.49 Mineral matter 1. and set it over the fire in a saucepan without any water. and serve. As they are a highly nutritious article of food. TURNIPS (MASHED). Eggs are most easily digested raw or very lightly boiled. mix it well with the butter and meal. and keep stirring the meal and butter for 1 minute over the fire. Heat it gently at first. Eggs are a good food when taken in moderation. They can be prepared in a great variety of ways.. but the white of the egg is pure albumen (or nitrogen) and water... mixing with them 1 oz.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

VINNYS A1 STORE

vanilla 3 inches long Dissolve the chocolate in 3/4 of the pint of milk, with the rest of the milk mix the wholemeal smooth, add it to the boiled chocolate, and stir the mixture over the fire until it detaches from the sides of the saucepan; then remove it from the fire and let it cool a little. Beat up the yolks of the eggs and stir those in, whip the whites to a stiff froth and mix these well through, turn the whole into a buttered mould, and steam the pudding 1-1/2 hours. Serve with white sauce poured round. CHOCOLATE TRIFLE. 8 sponge cakes, 3 large bars of chocolate, 1/4 pint of cream, white of 1 egg, 3 inches of stick vanilla, 3 oz. of almonds blanched and chopped, 2 oz. of ratafia, 1/2 pint of milk. Break the sponge cakes into pieces, boil the milk and pour it over them; mash them well up with a spoon. Dissolve half the chocolate in a saucepan with 2 tablespoonfuls of water, and flavour it with 1 inch of the vanilla, split; when the chocolate is quite dissolved remove the vanilla. Have ready a wetted mould, put into it a layer of sponge cake, next spread some of the dissolved chocolate, sprinkle with almonds and ratafias, repeat until you finish with a layer of sponge cake. Grate the rest of the chocolate, whip the cream with the whites of eggs, vanilla, and 1 teaspoonful of sifted sugar; sift the chocolate into the whipped cream. Turn the sponge cake mould into a glass dish, spread the chocolate cream over it evenly, and decorate it with almonds. CHRISTMAS PUDDING (1). 1 lb. raisins (stoned), 1 lb. chopped apples, 1 lb. currants, 1 lb. breadcrumbs, 1/2 lb. mixed peel, chopped fine, 1 lb. shelled and ground Brazil nuts, 1/2 lb. chopped sweet almonds, 1 oz. bitter almonds (ground), 1 lb. sugar, 1/2 lb. butter, 1/2 oz. mixed spice, 6 eggs. Wash, pick, and dry the fruit, rub the butter into the breadcrumbs, beat up the eggs, and mix all the ingredients together; if the mixture is too dry, add a little milk. Fill some greased basins with the mixture, and boil the puddings from 8 to 12 hours. CHRISTMAS PUDDING (2). 12 oz. breadcrumbs, 1/2 lb. currants, 1/2 lb. raisins, 1/2 lb. sweet almonds, 1 doz. bitter almonds, 3/4 lb. moist sugar, 3 oz. of butter, 2 oz. candied peel, 8 eggs, 1 teaspoonful of spice, and 1 teacupful of apple sauce. Rub the butter into the breadcrumbs, wash, pick, and dry the fruit, stone the raisins, chop or grind the almonds, beat up the eggs, mixing all well together, at the last stir in the apple sauce. Boil the pudding in a buttered mould for 8 hours, and serve with white sauce. CHRISTMAS PUDDING (3). 1 lb. each of raisins, currants, sultanas, chopped apples, and Brazil nut kernels; 1/2 lb. each of moist sugar, wholemeal breadcrumbs, Allinson fine wheatmeal, and sweet almonds and butter; 1/4 lb. of mixed peel, 1/2 oz. of mixed spice, 6 eggs, and some milk. Wash and pick the currants

VINNYS A1 STORE

and sultanas; wash and stone the raisins; chop fine the nut kernels, blanch and chop fine the almonds, and cut up fine the mixed peel. Rub the butter into the meal and breadcrumbs. First mix all the dry ingredients, then beat well the eggs and add them. Pour as much milk as is necessary to moisten the mixture sufficiently to work it with a wooden spoon. Have ready buttered pudding basins, nearly fill them with the mixture, cover with pieces of buttered paper, tie pudding cloths over the basins, and boil for 12 hours. CHRISTMAS PUDDING (4). This is a plainer pudding, which will agree with those who cannot take rich things. 1/2 lb. each of raisins, sultanas, currants, sugar, butter, and Brazil nuts. 1 lb. each of wholemeal breadcrumbs, Allinson fine wheatmeal, and grated carrots; 4 beaten-up eggs, 1/2 oz. of spice, and some milk. Wash and pick the currants and sultanas, wash and stone the raisins, and chop fine the Brazil nuts. Rub the butter into the wholemeal flour, mix all the ingredients together, and add as much milk as is required to moisten the mixture. Fill buttered pudding basins with it, cover with buttered paper, and tie over pudding cloths. Boil the puddings for 8 hours. COCOA PUDDING. 1/2 lb. of stale Allinson bread, 1 pint of milk, 1 oz. of butter, 3 oz. of sifted sugar, 1 tablespoonful of Allinson cocoa, 3 eggs, vanilla to taste. Boil the bread in the milk until it is quite soft and mashed up; then add the cocoa, smoothed with a little hot water, the sugar, and vanilla. Let the mixture cool a little, add the yolks of the eggs, well beaten, then beat the whites of the eggs to a stiff froth, add these, mixing all well. Bake the pudding in a buttered dish of an hour. COCOANUT PUDDING (1). 1/2 lb. of Allinson bread, 3 eggs, 1 pint of milk, 1 grated fresh cocoanut, its milk, and sugar to taste. Soak the bread as for the savouries, add the cocoanut, the milk of it, and sugar, and mix all well. Butter a pie-dish, pour in the mixture, place a few little pieces of butter on the top, and bake as above. COCOANUT PUDDING (2). 10 oz. of fresh grated cocoanut, 8 oz. of Allinson breadcrumbs, 4 oz. of stoned muscatels, chopped small, 3 oz. of sugar, 3 eggs, 1 pint of milk. Mix the breadcrumbs, cocoanut; muscatels, sugar, and the butter (oiled); add the yolks of the eggs, well beaten, whip the whites of the eggs to a stiff froth, add these to the mixture just before turning the pudding into a buttered pie-dish; bake until golden brown. COLLEGE PUDDING.

VINNYS A1 STORE

Twelve sponge fingers, 4 oz. of ratafia biscuits, 2 oz. blanched almonds, 2 oz. of candied fruit, and 1 pint of custard made with Allinson custard powder. Butter thickly a pint and a half pudding basin, decorate the bottom with a few slices of the bright coloured fruits, split the sponge fingers and arrange them round the sides of the basin, letting each one overlap the other and cut the tops level with the basin; break up the remainder of the cakes and mix with the chopped almonds, the ratafias crushed, and the remainder of the candied fruits chopped finely; carefully fill the basin with this mixture, not disturbing the fingers round the edge; prepare 1 pint of custard according to recipe on page 75, and while still hot pour into the basin over the cakes, &c., cover with a plate and put a weight on the top, let stand all night in a cold place; turn out on to a glass dish to serve. CUSTARD PUDDING. 1 quart of milk, 2 oz. of cornflour, 2 oz. of Allinson fine wheatmeal, sugar to taste, and vanilla or other flavouring. Proceed as for a blancmange; when the ingredients are cooked, let them cool a little, beat up the eggs, and mix them well with the rest, and bake all for 20 or 30 minutes in a moderate oven. CUSTARD PUDDING WITHOUT EGGS. One dessertspoonful of flour, one packet of Allinson custard powder, 1 oz. of butter, 1 pint of milk, and sugar to taste. Mix the flour and custard powder to a smooth, thin paste, with a few tablespoonfuls of the milk, boil the rest of the milk with the sugar and butter; when quite boiling pour it into the powder, &c., in the basin, stir briskly, then pour into a greased pie-dish and brown slightly in the oven; before serving decorate the top with some apricot or other jam. EMPRESS PUDDING. 1/2 lb. of rice, 2-1/2 pints of milk, the rind of 1/2 a lemon, 3 eggs, some raspberry and currant jam. Gently cook the rice with the lemon peel in the milk, until quite soft; let it cool a little and mix with it the eggs, well beaten. Butter a cake tin, place a layer of rice into it, spread a layer of jam, and repeat until the tin is full, finishing with the rice. Bake the pudding for 3/4 of an hour, turn out, and eat with boiled custard, hot or cold. FEATHER PUDDING. A teacupful of Allinson fine wheatmeal, a pinch of salt, 1/2 a teacupful of sifted sugar, and 2 oz. of butter; whisk well together, and add a teacupful of fresh milk, and 2 well-beaten eggs. Beat steadily for 15 minutes; fill a well-greased tin about three-parts full, and bake in a moderate oven for 35 minutes; serve with apricot sauce poured over and around. To make the sauce, take 1 teacupful of apricot jam, add to it 1 gill of water, make very hot, and rub through a heated gravy strainer over and around the pudding; then serve at once.

VINNYS A1 STORE

FRUIT AND CUSTARD PUDDING. 2 cupfuls of stewed and stoned plums (or the same quantity of any other fruit), 1 pint of milk, 3 eggs, 1 large cupful of fine breadcrumbs, sugar to taste, 1 teaspoonful of ground cinnamon, and 1 oz. of butter. Mix the crumbs and fruit in a bowl, oil the butter and mix it with the other ingredients, adding the sugar and cinnamon; beat up the eggs with the milk, and mix it with the rest of the pudding; have ready a greased pie-dish, pour in the mixture, and bake the pudding until nicely brown. GIANT SAGO PUDDING. 2 oz. of giant sago, 2 oz. of Allinson fine wheatmeal, 2 oz. of currants, 2 oz. of sultanas, 1 tablespoonful of sugar, 1 quart of milk. Soak the sago in cold water, drain, and cook in a double saucepan, if possible, with 1-1/2 pints of the milk for 2 hours; mix the meal smooth with the rest of the milk, add this, the fruit and sugar, and cook it gently for another 15 minutes: then pour the pudding into a pie-dish, and bake it in the oven until set or slightly brown on the top. GOLDEN SYRUP PUDDING (1). 1/2 lb. of golden syrup, 1 teacupful of sago, 1 lb. of Allinson fine wheatmeal, 1/2 pint of milk, 3 eggs, 2 oz. of citron peel. Soak the sago with the boiling milk until quite soft, adding a little water, if necessary; mix it with the meal and golden syrup into a fairly thick batter; beat up the eggs and mix them well with the other ingredients. Butter a mould, cut and arrange the citron in the bottom of it into a star, pour in the batter, tie a cloth over it, and steam the pudding for 3 hours. GOLDEN SYRUP PUDDING (2.) This pudding is very much liked and easily made. 10 oz. of Allinson fine wheatmeal, 3 eggs, 1 pint of milk, 1/2 lb. of golden syrup. Make a batter with the meal, eggs, and milk; grease a pudding basin, pour into it first the golden syrup, then the batter without mixing them; put over the batter a piece of buttered paper, tie up with a cloth, and steam the pudding in boiling water for 2-1/2 hours, taking care that no water boils into it. If liked, the juice of 1/2 lemon may be added to the syrup and grated rind put in the batter. Before turning the pudding out, dip the pudding basin in cold water for 1 minute. GOOSEBERRY SOUFFLÉ. 3 pints of gooseberries, castor sugar to taste, 1/2 pint of milk, 4 eggs. Stew the gooseberries with 1/2 a teacupful of water until quite soft, adding sugar to taste; rub the fruit through a coarse sieve and place it into a pie-dish; beat the yolks of the eggs well, mix them with the milk previously heated, and pour them over the gooseberries, mixing all well. Bake the mixture in a moderate

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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 1.8 .4 1.4 1.0 1.3 .8 .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. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.3 1.7 .1 1.5 2.4 1.6 1.VINNYS A1 STORE FRUIT--FRESH.5 1.3 .6 .8 2.6 4.6 .8 2.4 .5 1.3 1.6 .5 1.6 .1 4.3 2.0 .0 .8 .0 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .4 2.9 .1 2.

2 1.6 2.0 1.9 1.5 6.6 2.8 2.8 1.6 2. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .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.7 1.8 1.0 .1 1.5 1.0 10.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 2.1 .9 17.1 3.3 1.7 6.6 1.4 1.1 21.2 1.4 2.7 6.8 2.2 1.1 1.7 1.1 1.0 27.2 3.6 4.1 .1 4.0 21.6 1.2 5.

Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.4 13.3 9.3 16.8 10.3 18.0 --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.7 8.5 8.0 6.1 16.1 25. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.0 ----9.1 9.4 25. ETC.8 29.7 24.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.2 13.4 12.7 8. .6 13.4 7.9 18.8 13.2 10.6 34.0 27.2 10.9 21.5 6.1 10. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.6 7.6 15.5 14.0 22.

0 9.7 1800 1835 BREAD. Chocolate Cocoa Candy Honey Molasses (cane) 12.7 8. We find frequent mention of it in the Bible.3 9. All kinds. Currant " Hot Cross Corn.3 1760 1670 1795 BISCUITS.5 9. Fruit " Gingerbread " Sponge 5. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS.8 6. the gladiators were called Hordearii.9 21. Barley has been used as a food from time out of mind. and in old Latin and Greek books.0 11.7 7.2 9.9 10.6 ----2.1 9. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.VINNYS A1 STORE Cake. Plain " Vienna " Water Rye 6.9 5.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.9 9. Buns. an ancient Roman writer.9 7. or . average Water 10.7 9. According to Pliny.

These Hordearii were like our pugilists. boil together a few minutes. Mix 1 large tablespoonful of Allinson's barley with a little cold water. Barley contains about 7 per cent. Barley water contains a great deal of nourishment. and its flesh-forming matter is in the form of casin the same as is found in cheese.5 per cent. and it was made from barley. and is much more nourishing than rice pudding. . In Nubia.0 14.0 ===== [A] There is 2. and it can be drunk as a change from tea. This casin is not elastic like the gluten of wheat." meaning an intoxicating drink." BARLEY JELLY. Here is the chemical composition of barley meal:— Flesh formers Heat and force formers (carbon)[A] Mineral matters Water 7. of fat in barley. Barley has been used from very ancient days for making an intoxicating drink. until the cup is full. Hops were not used for beer or ale in those days.5 ----100. Use 3 teaspoonfuls of Allinson's barley to 1/2 pint of milk and water. sugar. A little nutmeg gives a pleasant flavour. BARLEY FOR BABIES. mixed in equal parts. The first intoxicant drink made in this country was ale.5 76. From this analysis we can judge that barley contains all the constituents of a good food.0 2. BARLEY FOR INVALIDS AND ADULTS. and 7 per cent. except that they often fought to the death. starch. of sugar. and there is a fair percentage of mineral matter for our bones and teeth. BARLEY GRUEL. and to vegetable stews. more than beef tea. and find this mixture invaluable. and fat to keep us warm and give force. the liquor made from barley was called Bouzah. and prepare as "Barley for Babies. it is also good for adding to broth or soup. add to this 1 pint of boiling milk and water.VINNYS A1 STORE "barley eaters. In it we find casin and albumen for our muscles. mix this perfectly smooth with cold milk and cold water in equal parts. stirring all the time to prevent it getting lumpy. and was the chief food of our peasantry until the beginning of the nineteenth century. coffee." because they were fed on this grain whilst training. then eat. of sugar. Allinson's prepared barley may be eaten as porridge or pudding (see directions). During illness I advise and use barley water and milk. Barley is a good food. let cool. Pour into a saucepan and bring to the boil. so that one cannot make a light bread from barley. from which we get our English word "booze. take from the fire. Put 1 teaspoonful of Allinson's barley into a breakfast cup. and cocoa. and is most useful for making gruel and barley water.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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