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Allinsons Vegetarian Cookbook

Allinsons Vegetarian Cookbook

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Published by rivahcat
Vegetarianism is NOT a new idea; it's been around for centuries! Dr. Allinson wrote this book of meatless recipes in 1915, and they are still valuable today for those who, for whatever reason, wish not to eat flesh.
Vegetarianism is NOT a new idea; it's been around for centuries! Dr. Allinson wrote this book of meatless recipes in 1915, and they are still valuable today for those who, for whatever reason, wish not to eat flesh.

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Published by: rivahcat on May 18, 2013
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Sections

  • ARTICHOKE SOUP
  • HARICOT SOUP
  • BARLEY SOUP
  • BREAD SOUP
  • CABBAGE SOUP
  • CABBAGE SOUP (French)
  • CAPER SOUP
  • CARROT SOUP (1)
  • CARROT SOUP (2)
  • CAULIFLOWER SOUP
  • CLEAR SOUP
  • CLEAR CELERY SOUP
  • COCOANUT SOUP
  • CORN SOUP
  • LEEK SOUP (1)
  • LEEK SOUP (2)
  • LENTIL SOUP
  • MACARONI STEW
  • MILK SOUP
  • OATMEAL SOUP
  • ONION SOUP (French)
  • PARSNIP SOUP
  • PEA SOUP
  • PEASE BROSE
  • PORTUGUESE SOUP
  • POTATO SOUP
  • RICE SOUP
  • RICE AND GREEN-PEA SOUP
  • RICE AND ONION SOUP
  • SORREL SOUP (1)
  • SORREL SOUP (2)
  • SORREL SOUP (French) (3)
  • SPINACH SOUP
  • SPRING SOUP
  • SUMMER SOUP
  • TOMATO SOUP (1)
  • TOMATO SOUP (2)
  • VEGETABLE SOUP
  • VEGETABLE MARROW SOUP
  • WHITE SOUP
  • BATTER CELERY
  • BATTER POTATO
  • BATTER VEGETABLE
  • ARTICHOKES AUX TOMATOES
  • BEAN PIE
  • BREAD AND CHEESE SAVOURY
  • BUTTER BEANS WITH PARSLEY SAUCE
  • CARROTS AND RICE
  • CAULIFLOWER AND POTATO PIE
  • CAULIFLOWER PIE
  • CELERY À LA PARMESAN
  • CELERY CROQUETTES
  • CHESTNUT PIE
  • COLCANON
  • CORN PUDDING
  • CURRY BALLS
  • CURRY SAVOURY
  • FAVOURITE PIE
  • FORCEMEAT BALLS
  • HAGGIS
  • HERB PIE
  • HOT-POT
  • LEEK PIE
  • LENTIL PIE
  • LENTIL RISSOLES
  • LENTIL TURNOVERS
  • MINESTRA
  • MUSHROOM CUTLETS
  • MUSHROOM PIE
  • MUSHROOM SAVOURY
  • MUSHROOM TARTLETS
  • MUSHROOM TART AND GRAVY
  • MUSHROOM TURNOVERS
  • OATMEAL PIE-CRUST
  • ONION TART
  • ONION TURNOVER
  • POTATO PIE
  • POTATO AND TOMATO PIE
  • POTATOES AND MUSHROOM STEW
  • QUEEN'S APPLE AND ONION PIE
  • QUEEN'S ONION PIE
  • QUEEN'S TOMATO PIE
  • SAVOURY PICKLED WALNUT
  • SAVOURY PIE
  • SAVOURY TARTLETS
  • SPAGHETTI AUX TOMATOES
  • SPANISH ONIONS (Stewed)
  • SPANISH ONIONS AND WHITE SAUCE
  • SPANISH STEW
  • SPINACH DUMPLINGS
  • STEWED MUSHROOMS
  • STUFFED SPANISH ONIONS WITH BROWN SAUCE
  • SWEET CORN FRITTERS
  • TOMATO PIE
  • TOMATO TORTILLA
  • TOMATOES À LA PARMESAN
  • TOMATOES AU GRATIN
  • VEGETABLE BALLS
  • VEGETABLE MOULD
  • VEGETABLE PIE (1)
  • VEGETABLE PIE (2)
  • VEGETABLE STEW
  • YORKSHIRE PUDDING
  • NUTROAST
  • MACARONI CHEESE
  • MACARONI CREAM
  • MACARONI SAVOURY
  • RICE, HOW TO COOK
  • CURRIED RICE
  • CURRIED RICE AND TOMATOES
  • PORTUGUESE RICE
  • RICE AND LENTILS
  • RICE AND ONIONS
  • SAVOURY RICE (Italian)
  • SAVOURY RICE CROQUETTES
  • SPANISH RICE
  • CHEESE OMELET
  • FRENCH BEAN OMELET
  • FRENCH OMELET WITH CHEESE
  • GARDENER'S OMELET
  • OMELET LENTIL
  • OMELET MACARONI
  • OMELET ONION
  • OMELET SAVOURY
  • OMELET SOUFFLÉ (SWEET)
  • OMELET TOMATO (1)
  • OMELET TOMATO (2)
  • OMELET TRAPPIST
  • SWEET OMELET (1)
  • SWEET OMELET (2)
  • SWEET OMELET (3)
  • ARTICHOKES À LA SAUCE BLANCHE
  • ARTICHOKES À LA PARMESAN
  • CABBAGE
  • CARROTS WITH PARSLEY SAUCE
  • CAULIFLOWER WITH WHITE SAUCE
  • CELERY (ITALIAN)
  • CELERY (STEAMED) WITH WHITE CHEESE SAUCE
  • LEEKS
  • ONION TORTILLA
  • ONIONS (BRAISED)
  • ONIONS (SPANISH) (BAKED)
  • SPINACH
  • APPLE SOUFFLÉ
  • CHEESE SOUFFLÉ
  • CHOCOLATE SOUFFLÉ
  • CURRIED EGGS
  • EGG AND CHEESE
  • EGG AND TOMATO SAUCE
  • EGG AND TOMATO SANDWICHES
  • EGG SALMAGUNDI WITH JAM
  • EGG SAVOURY
  • EGGS À LA BONNE FEMME
  • EGGS AND CABBAGE
  • EGGS AU GRATIN
  • FORCEMEAT EGGS
  • FRENCH EGGS
  • MUSHROOM AND EGGS
  • MUSHROOM SOUFFLÉ
  • POACHED EGGS
  • POTATO SOUFFLÉ
  • RATAFIA SOUFFLÉ
  • RICE SOUFFLÉ
  • SAVOURY CREAMED EGGS
  • SAVOURY SOUFFLÉ
  • SCALLOPED EGGS
  • SCOTCH EGGS
  • SPINACH TORTILLA
  • STIRRED EGGS ON TOAST
  • STUFFED EGGS
  • SWEET CREAMED EGGS
  • SWISS EGGS
  • TARRAGON EGGS
  • TOMATO EGGS
  • TOMATO SOUFFLÉ
  • WATER EGGS
  • ARTICHOKE SALAD
  • CAULIFLOWER SALAD
  • CHEESE SALAD
  • CUCUMBER SALAD
  • ONION SALAD
  • EGG MAYONNAISE
  • SPANISH SALAD
  • SUMMER SALAD
  • SUMMER SALADS
  • WINTER SALAD
  • POTATO COOKERY
  • POTATO CAKES
  • POTATO CHEESE
  • POTATO CHEESECAKES
  • POTATO CROQUETTES
  • POTATO PUDDING
  • POTATO PUFF
  • POTATO SALAD (1)
  • POTATO SALAD (2)
  • POTATO SAUSAGES
  • POTATO SURPRISE
  • POTATO WITH CHEESE
  • POTATOES AND CARROTS
  • POTATOES (MILK)
  • POTATOES (MILK) WITH CAPERS
  • APPLE SAUCE
  • APRICOT SAUCE
  • BOILED ONION SAUCE
  • BROWN GRAVY
  • BROWN SAUCE (1)
  • BROWN SAUCE (2)
  • CAPER SAUCE
  • CHOCOLATE SAUCE
  • CURRY SAUCE (1)
  • CURRY SAUCE (2)
  • EGG CAPER SAUCE
  • EGG SAUCE
  • EGG SAUCE WITH SAFFRON
  • FRENCH SAUCE
  • FRIED ONION SAUCE
  • HERB SAUCE
  • HORSERADISH SAUCE
  • MAYONNAISE SAUCE
  • MILK FROTH SAUCE
  • MINT SAUCE
  • MUSTARD SAUCE
  • OLIVE SAUCE
  • ONION SAUCE
  • ORANGE FLOWER SAUCE
  • ORANGE FROTH SAUCE
  • ORANGE SAUCE
  • PARSLEY SAUCE
  • RASPBERRY FROTH SAUCE
  • RATAFIA SAUCE
  • ROSE SAUCE
  • SAVOURY SAUCE
  • SORREL SAUCE
  • SPICE SAUCE
  • TARTARE SAUCE
  • TOMATO SAUCE (1)
  • TOMATO SAUCE (2)
  • WHEATMEAL SAUCE
  • WHITE SAUCE (1)
  • WHITE SAUCE (2)
  • ALMOND PUDDING (1)
  • ALMOND PUDDING (2)
  • ALMOND RICE
  • APPLE CHARLOTTE
  • APRICOT PUDDING
  • BAKED CUSTARD PUDDING
  • BARLEY (PEARL) AND APPLE PUDDING
  • BATTER JAM PUDDING
  • BATTER PUDDING
  • BELGIAN PUDDING
  • BREAD AND JAM PUDDING
  • BREAD PUDDING (STEAMED)
  • BREAD SOUFFLÉ
  • BUCKINGHAM PUDDING
  • BUN PUDDING
  • CABINET PUDDING (1)
  • CABINET PUDDING (2)
  • CABINET PUDDING (3)
  • CARROT PUDDING
  • CHOCOLATE ALMOND PUDDING
  • CHOCOLATE MOULD
  • CHOCOLATE PUDDING
  • CHOCOLATE TRIFLE
  • CHRISTMAS PUDDING (1)
  • CHRISTMAS PUDDING (2)
  • CHRISTMAS PUDDING (3)
  • CHRISTMAS PUDDING (4)
  • COCOA PUDDING
  • COCOANUT PUDDING (1)
  • COCOANUT PUDDING (2)
  • COLLEGE PUDDING
  • EMPRESS PUDDING
  • FEATHER PUDDING
  • FRUIT AND CUSTARD PUDDING
  • GIANT SAGO PUDDING
  • GOLDEN SYRUP PUDDING (1)
  • GOLDEN SYRUP PUDDING (2.)
  • GOOSEBERRY SOUFFLÉ
  • GREENGAGE SOUFFLÉ
  • GROUND RICE PUDDING
  • HASTY MEAL PUDDING (1)
  • HASTY MEAL PUDDING (2)
  • LEMON PUDDING
  • LEMON TRIFLE
  • LENTIL FLOUR PUDDING
  • LONDON PUDDING
  • MACARONI PUDDING (1)
  • MACARONI PUDDING (2)
  • MALVERN PUDDING
  • MARLBOROUGH PUDDING
  • MELON PUDDING
  • MILK PUDDING
  • MINCEMEAT PANCAKES
  • NEWCASTLE PUDDING
  • NURSERY PUDDING
  • OATMEAL PANCAKES
  • OATMEAL PUDDING
  • ORANGE MARMALADE PUDDING
  • ORANGE MOULD
  • ORANGE PUDDING
  • OXFORD PUDDING
  • PANCAKE PUDDING
  • PANCAKES
  • PANCAKES WITH CURRANTS
  • PARADISE PUDDING
  • PLUM PUDDING
  • POOR EPICURE'S PUDDING
  • POPPY-SEED PUDDING
  • PRUNE PUDDING
  • PRUNE PUDDING
  • ROLLED WHEAT PUDDING
  • RUSK PUDDING
  • SEMOLINA BLANCMANGE
  • SIMPLE PUDDING
  • SIMPLE FRUIT PUDDING
  • SIMPLE SOUFFLÉ
  • SPANISH PUDDING
  • SPONGE DUMPLINGS
  • STUFFED SWEET ROLLS
  • TAPIOCA PUDDING
  • WHOLEMEAL BANANA PUDDING
  • PIES
  • BLANCMANGE TARTLETS
  • CHOCOLATE TARTS
  • LEMON TART
  • TREACLE TART
  • BLANCMANGES
  • BLANCMANGE
  • BLANCMANGE EGGS
  • ORANGE MOULD (1)
  • ORANGE MOULD (2)
  • APRICOT CREAMS
  • BLACKBERRY CREAM
  • CHOCOLATE CREAM
  • CHOCOLATE CREAM (French) (1)
  • EGG CREAM
  • LEMON CREAM
  • MACAROON CREAM
  • ORANGE CREAM
  • RASPBERRY CREAM
  • STRAWBERRY CREAM
  • SWISS CREAM
  • WHIPPED CREAMS
  • ALMOND CUSTARD
  • BAKED APPLE CUSTARD
  • BAKED CUSTARD
  • CARAMEL CUSTARD
  • CUP CUSTARD
  • FRUMENTY
  • GOOSEBERRY CUSTARD
  • GOOSEBERRY FOOL
  • MACARONI CUSTARD
  • MACAROON CUSTARD
  • ORANGE CUSTARD
  • RASPBERRY CUSTARD
  • STRAWBERRY CUSTARD
  • APPLE CAKE
  • APPLE DUMPLINGS
  • APPLE FOOL
  • APPLE FRITTERS
  • APPLE JELLY
  • APPLE PANCAKES
  • APPLE PUDDING
  • APPLE PUDDING (Nottingham)
  • APPLE SAGO
  • APPLE TART (OPEN)
  • APPLES (RICE)
  • EVE PUDDING
  • BREAD AND CAKES
  • BARLEY BANNOCKS
  • BUN LOAF
  • BUTTER BISCUITS
  • BUTTERMILK CAKE
  • BUTTERMILK CAKES
  • CHOCOLATE BISCUITS
  • CHOCOLATE CAKE (1)
  • CHOCOLATE CAKE (2)
  • CHOCOLATE MACAROONS
  • CINNAMON MADEIRA CAKE
  • COCOANUT BISCUITS
  • COCOANUT DROPS
  • CRACKERS
  • CRISP OATMEAL CAKES
  • DYSPEPTICS' BREAD
  • DOUGHNUTS
  • ICING FOR CAKES
  • JUMBLES
  • LEMON CAKES
  • LIGHT CAKE
  • LUNCH CAKE
  • MACAROON
  • MADEIRA CAKE
  • OATMEAL BANNOCKS
  • OATMEAL FINGER-ROLLS
  • ORANGE CAKES
  • PLAIN CAKE
  • POTATO FLOUR CAKES
  • QUEEN'S SPONGE CAKE
  • RICE CAKES (1)
  • RICE CAKES (2)
  • RICE AND WHEAT BREAD
  • ROCK SEED CAKES
  • SALLY LUNN
  • SEED CAKE (1)
  • SEED CAKE (2)
  • SEED CAKE (3)
  • SEED CAKE (4)
  • SEED CAKE (5)
  • SEED CAKE (6)
  • SLY CAKES
  • SPONGE CAKE (1)
  • SPONGE CAKE (2)
  • SPONGE CAKE ROLY-POLY
  • UNFERMENTED BREAD
  • UNFERMENTED FINGER-ROLLS
  • VICTORIA SANDWICH
  • WHOLEMEAL BREAD (FERMENTED)
  • WHOLEMEAL CAKE
  • WHOLEMEAL GEMS
  • WHOLEMEAL ROCK CAKES
  • A DISH OF SNOW
  • CAULIFLOWER AU GRATIN
  • COMPÔTE OF ORANGES AND APPLES
  • CRUST FOR MINCE PIES
  • GROUND RICE PANCAKES
  • MACARONI PANCAKES
  • ORANGE FLOWER PUFF
  • ORANGE SYRUP
  • RASPBERRY FROTH
  • RICE FRITTERS
  • SNOWBALLS
  • SPONGE MOULD
  • STEWED PEARS AND VANILLA CREAM
  • TAPIOCA ICE
  • TIPSY CAKE
  • A WEEK'S MENU
  • INVALID COOKERY
  • BARLEY FOR BABIES
  • BARLEY GRUEL
  • BARLEY FOR INVALIDS AND ADULTS
  • BARLEY JELLY
  • BARLEY PORRIDGE
  • BARLEY PUDDINGS
  • BARLEY WATER
  • BLACK CURRANT TEA
  • BRAN TEA
  • BRUNAK
  • COCOA
  • LEMON WATER
  • OATMEAL PORRIDGE
  • OATMEAL WATER
  • RICE PUDDING
  • FOR BABIES
  • GRUEL
  • IMPROVED MILK PUDDINGS
  • PORRIDGE
  • WHOLESOME COOKERY
  • BREAKFASTS
  • MIDDAY MEALS
  • DINNERS
  • EVENING MEAL
  • SUPPERS
  • DRINKS
  • WHOLEMEAL COOKERY
  • SAVOURY DISHES MADE WITH BATTER
  • STEWED FRUIT PUDDING
  • SUBSTANTIAL BREAD PUDDINGS
  • SWEET BATTER
  • WHOLEMEAL SOUP
  • A MONTH'S MENUS FOR ONE PERSON
  • CHEESE SANDWICHES
  • CREAM CHEESE SANDWICHES
  • CHOCOLATE SANDWICHES
  • CURRY SANDWICHES
  • DEVONSHIRE SANDWICHES
  • TOMATOES ON TOAST
  • "NF" Biscuits
  • BRUNAK
  • The Allinson VEGEBUTTER
  • The Allinson Breakfast Oats
  • The Allinson CRUSHED WHEAT
  • Allinson Custard Powder
  • Delicious COCOA & CHOCOLATE
  • The Allinson Vegetable SOUP
  • Finest NUT OIL

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
q q q q q q q q q q q

q q q q q q q

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

VINNYS A1 STORE
q q q q q q q q q q q q q q q q q q q q q q q q q q q q

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

q q q q q q q

q

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

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

VINNYS A1 STORE
q q q q q q q q q q q q

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

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

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
q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q

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

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

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

Swiss r Eggs. Scotch r Eggs. Scalloped r Eggs. Stuffed r Eggs. Poached r Eggs. Sweet Creamed r Eggs. Water r Forcemeat Eggs r French Eggs r Mushroom Soufflé r Potato Soufflé r Ratafia Soufflé r Rice Soufflé r Savory Creamed Eggs r Savory Soufflé r Spinach Tortilla r Stirred Eggs on Toast r Sweet Creamed Eggs r Tomato Soufflé Egg and Tomato Sandwiches Egg Blancmange Egg Caper Sauce Egg Cream Egg Mayonnaise Egg Sauce Egg Sauce with Saffron Empress Puddings Eve Pudding r Favourite Pie Feather Pudding Flour Lentil Pudding Flour Potato Cakes . Tomato r Eggs.VINNYS A1 STORE q q q q q q q q q q q q q q Egg Savoury r Eggs à la Bonne Femme r Eggs à la Duchesse r Eggs au Gratin r Eggs and Cabbage r Eggs and Mushrooms r Eggs. Tarragon r Eggs.

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

Allinson's— s Biscuits s Blancmange Powder s Books on Health s Breakfast Oats s Crushed Wheat s Custard Powder s Fine Ground Wheatmeal s Finest Nut Oil s Food for Babies s Food "Power" s Hair Restorer s Hair Tonic s Natural Food Cocoa s Natural Food Chocolate s Prepared Barley s Salad Oil s Simple Ointment s Specialities s Tar Soap s Vege-Butter s Wholemeal s Wholemeal Lunch Biscuits s Wholemeal Rusks Ice. 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.

Curried.VINNYS A1 STORE r r r q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Oatmeal Water Rice Pudding Italian Macaroni Jam & Bread Pudding Jam Batter Pudding Jellies. Barley Jumbles Kentish Pudding Pie Leek Pie Leek Soup (1) Leek Soup (2) Leeks Lemon Blancmange Lemon Cakes Lemon Cream Lemon Cream Tarts Lemon Pudding Lemon Tart Lemon Trifle Lentil Flour Pudding Lentil Omelet Lentil Pie Lentil Rissoles Lentil Soup Lentil Turnovers Lentils and Rice Lentils. & Rice Lentils. Apple Jellies. Italian Macaroni Omelet Macaroni Pancakes . Potted. 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. Stewed Mustard Sauce Natural Food for Babies Natural Food for Invalids and Adults Newcastle Pudding . Improved Milk Soup Milk Soup for Children Mincemeat (1) Mincemeat (2) Mincemeat Pancakes Minestra Mint Sauce Mushroom Cutlets Mushroom and Eggs Mushroom and Potato Stew Mushroom Pie Mushroom Savoury Mushroom Soufflé Mushroom Tart and Gravy Mushroom Tartlets Mushroom Turnover Mushrooms.

French Bean Omelet (French) with Cheese Omelet. Savoury Omelet Soufflé (1) Omelet Soufflé (2) Omelet Soufflé (Sweet) Omelet. Tomato (1) Omelet. Sweet (2) Omelet. Herbs Omelet. Sweet (1) Omelet. Sweet (3) Omelet. Tomato (2) 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. Trappist Omelets. Gardener's Omelet. Lentil Omelet. Onion 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 . Macaroni Omelet.

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

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

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

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

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

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

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.

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

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

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

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

Andrew's r Summer r Tapioca and Tomato r Tomato (1) r Tomato (2) r Tomato and Tapioca r Vegetable r Vegetable Marrow r White r Wholemeal Spaghetti aux Tomato Spanish Onion and Cheese Spanish Onions and White Sauce Spanish Onions. and Brown Sauce Spanish Onions.VINNYS A1 STORE q q q q q q q q Cocoanut r Corn r Haricot r Leek (1) r Leek (2) r Lentil r Milk r Milk. for Children r Oatmeal r Onion and Rice r Onion (French) r Parsnip r Pea r Portuguese r Potato r Rice r Rice and Green Pea r Sorrel (1) r Sorrel (2) r Sorrel (French) (3) r Spanish r Spinach r Spring r St. Stuffed. Stewed Spanish Pudding Spanish Rice Spanish Salad r .

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

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

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

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

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

0 0.9 31. Sugar.0 1.0 63.5 14.7 1.5 76.1 5. Walnuts[F] 12.0 50.0 13.2 50.5 76.5 3.8 1. cleaned 11. &c.0 8.4 24.Bone -Beef 8.3 100 Parts Contain GRAINS. Fat.0 16.0 0.5 10.3 3.7 2.5 3.3 1.7 17.5 Fowl 14. Mineral Ossein.1 42. Mutton Chop 7.2 4.8 44.2 6.0 69.4 14.3 5.0 5.0 1.0 64.0 9.1 0.3 1.0 71.1 10.2 11.6 Mutt'n C. husk free Pearl Barley Barley Meal Rye flour Maize Rice.0 65. Mineral Indigestible Matter.5 7.0 13.9 6.6 14.1 32.2 -3.VINNYS A1 STORE 100 Parts Contain Albuminoids.6 1.6 15.6 Water.0 13.0 0.7 7.1 2.0 0.0 11.5 68.0 3.6 PULSE. fresh Scotch Buckwheat. Heat-producers FleshStarch. Wheat.5 14.0 40. formers.0 7.0 71.0 23.4 1.0 52.5 0.0 69.0 14.0 38.0 -12.5 8.5 10.7 2.7 0.2 16.1 2.5 2.5 7.7 2.7 6.0 22.5 14. Fibre. 1.1 2.5 2.0 0.0 51.1 ----2.0 30.3 49. Water.0 NUTS. Oatm'l.1 3.6 2. &c. Extractives.5 15. etc.0 1.8 4.2 1.8 5.B.0 0. Matter.3 14.5 6.0 63.9 5.0 0.5 0.0 2. Peas Lentils Haricots 22.9 13.0 Pork 4.1 15.8 0.6 76.2 18.5 .5 1.6 5.7 81.7 10. Fat. White English Fine Flour.6 2.5 9.3 2. Gristle.3 44.1 0.5 74. from white soft Wheat Coarse Bran Household Flour.0 14.0 Mackerel Herring Bacon 44. J.

1 0.7 0.4 0.8 1.0 80.5 83.0 95.4 3.1[B] 1.0 8.2 -1.3 14.5 --1.8 2. Potatoes.7 9.6 0.7 0.8 6.0 0. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.8 19.0 9.3 93.4 0.5 0.4 0.0 1.8 96.0 91.0 0.6 0.0 1.5 11.5 20.5 1.0 5.5 35.8 0.9 -0.2 0.2 75.7 1.1 0.0[B] 2.2 5.0 93.4 2.5[C] 0.1 18.3 0.7 0.7 1. STEMS.5 0.2 1.9 2. Peaches[E] Bananas Figs.6 0.9 5.0 2.1 28.1 FRUITS.0 2.7 1.5 2.0 LEAVES.6 0. STALKS.9 16.5 0.4 0.9 48.8 2.9[B] 0.2 7.4 3.5 1. solid kernel 8.2 85.6 ROOTS AND TUBERS.8 95.VINNYS A1 STORE Filberts[F] Cocoa Nut.2 1.2 0.0 82.1[B] 0.7 0.4 14.0 86.8 94.8 4.7 92.2 0.8 7.0 1.7 65.3 5.8 0.1 0.6 8.0 11.5 1.3 81.0 84.3 4.2 0.5 0.0[B] 0.0 0. 1.8 3. K.3 5.6 4.8 3.0 2.7 84.9 0.5 0.1 0.0 2.2 -0.3 0.7 2.8 0.0 93.2 -0.4 5.0 1.1 6.3 90.9 1.0 73.4 11.0 2. K.5 --0. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.2 80.5 -1.2 .4 2.6 1.4 0.5 0.1 5.5 4.7[B] 0.7 1.0 0.2 0. Cherries[E] K.9 0.8 0.1 89.8 80.8 89. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1.7 2.0 87.5 2.7 13.8 89.7 2.0 0.8 1.5 0.8[D] 1.5 1.6 2.3 1.3 8.9 66.6 0.3 0.0 3.1 6.5 20.2 12.4 4.5 0.3 11.0 2.8 0.8 1. AND WHOLE PLANTS.0 46.5 2.1 0.4 1. Plums[E] K. Turnips.4 0.6 0. C.4 0.6 6.0 96.2 3.9[B] 0.1 8.9 17. Apples Pears Gooseberries Grapes Strawberr's K.0 81.6 0.7 55. Currants.

0 2. [H] Mean of 13 analyses.0 89..5 55.0 10.0 4.0 23. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall).3 54. Otto Hehner. König. Cows' Milk 4. 7 brands.3 0. C.2 87.1 Cheese.7%.. A.25 4. W.7 [A] Contains 0. I now leave this book in the hands of the public.. [D] Tartaric acid. J.16 1.0 Skim Milk 4.4 22. those who are dependent on them will benefit by it..0 91. use those only which are conducive to health.0 5. WB 37.8 1. Johnstone. American.2 0.B. [E] Without stones.0 5. 2. If they learn to prepare wholesome and pure food.2 9.5 Condensed Milk.0%. The health of the nation to a great extent is in the hands of our cooks and housewives.9 Goats' Mk. Blyth. Healthful cookery must result in health to the household and.0 Cream 6.4 11.5 5. [G] Extractives.7 35..0 4.0 0.3% oxalic acid. [B] Malic acid. &c. mean of 70 analyses.8 22. dble.7 36. WB 1.9 86.3 Asses' Mk.6 71. [C] Citric acid.3 -----------86. . Cameron. cane sugar. 41. Glo'ster. Milk sugar.2 2.56 0. [F] Fresh kernels.0 Butter 2. J.8 0. 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.[H] 10. WB 3.7 Hum'n Mk.5 4.0 Cheese.VINNYS A1 STORE MILK AND DAIRY PRODUCE.B. K.0 2..8 ---3. to which the inquirer is referred.5 88. The letters refer to the authorities for the analyses:—J. 13.W. 38. James Bell. WB 3.5 5. Avoid disease-communicating foods. and you will be rewarded by an increase of health and consequently of happiness. therefore. H.1%.2 Hens' Eggs[A][G] 14. to the nation..75 0.4 0.0 35.9 0.4 1.

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

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

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

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

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

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

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

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

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

VINNYS A1 STORE

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

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

VINNYS A1 STORE

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

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

VINNYS A1 STORE

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

VINNYS A1 STORE

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

and keep stirring the meal and butter for 1 minute over the fire.. Return the spinach to the saucepan.. especially when dishes are wanted quickly. then strain it through a colander... Eggs are a boon to cooks. 12. and few cakes are made without them. Heat it gently at first.. and decorate the spinach with them.12 1.. Have ready 1 or 2 hard-boiled eggs cut in slices. All the fat of the egg is contained in the yolk. until enough water has boiled out of the spinach to prevent it from catching. SPINACH. mixing with them 1 oz. Water .49 Mineral matter 1. stirring it a few times to prevent it burning. mix it well with the butter and meal.. EGG COOKERY.. Put a piece of butter in the saucepan in which the spinach was cooked. pressing the water out with a wooden spoon or plate.55 12. in fact everything required for building up the organism of the young bird.. and best cooked thus for invalids. Use 1 oz. Peel and wash the turnips. and set it over the fire in a saucepan without any water.. and steam them until tender.... of spinach. as enough water will boil out of the spinach to cook it. 12. and the juice of 1/2 a lemon to 4 lbs. Eggs contain both muscle and bone-forming material.22 71. Let the spinach heat well through before serving. They enter into a great many savoury and sweet dishes. and pour a white sauce over them. Mash them up in a saucepan over the fire.. Wash the spinach thoroughly. The chemical composition of hen's and duck's eggs are as follows:— Hen's egg.11 Nitrogen . an even tablespoonful of the meal. and serve. TURNIPS (MASHED).. They can be prepared in a great variety of ways.VINNYS A1 STORE a minute. The best way of lightly boiling an egg is to put it in boiling water. Eggs are a good food when taken in moderation.16 ----------100. Duck's egg.24 Fat . set . they should not be indulged in too freely.. stir into it a spoonful of Allinson fine wheatmeal. and a little lemon juice. of butter. Eggs are most easily digested raw or very lightly boiled. add pepper and salt to taste. when melted. of butter... but the white of the egg is pure albumen (or nitrogen) and water. Pile the mashed turnips on a flat dish.00 ====== ====== Eggs take a long time to digest if hard boiled. 74.00 100.11 15... As they are a highly nutritious article of food. Let the spinach cook 20 minutes. and add as much of the strained-off water as is necessary to moisten it.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

VINNYS A1 STORE

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

VINNYS A1 STORE

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

VINNYS A1 STORE

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

VINNYS A1 STORE

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

8 .8 2.4 1.1 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries Strawberries Water-melons Whortleberries or Wimberries .0 .3 1.6 .1 2.8 .0 1.7 .9 .3 .5 1.8 2.6 .8 .5 2.6 1.VINNYS A1 STORE FRUIT--FRESH.5 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .3 2.3 .1 4.7 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 180 140 390 FRUIT--DRIED.6 .3 1.4 2.6 4.0 1.4 1.0 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.0 .4 .4 1.6 .5 1.

6 2.9 17.5 1.4 1.1 21.3 365 220 215 145 215 215 210 140 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 1.2 5.4 2.9 1.7 1.8 1.8 1.1 4.2 1.3 1.1 .1 1.6 1.0 1.0 . Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.6 1.1 1.8 2.6 2.1 3.8 2.2 1.1 .6 2.VINNYS A1 STORE Artichoke Asparagus Beetroot Cabbage " (Curly) " (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) " (ripe) Onions Parsnips Potatoes (boiled) " (chipped) " (raw) " (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips 2.6 4.1 1.0 27.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .2 1.7 6.0 10.0 21.7 6.5 6.2 3.

4 7.9 18. ETC.1 25.7 8.6 7.3 16.9 21.3 18.4 12.4 25.0 ----9.0 27. Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.6 15.2 10.5 8.1 16.6 34.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.5 6.3 9.6 13.5 14.4 13.2 10.8 29.7 8.7 24.0 6.1 10.0 --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. .1 9.8 13.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.0 22. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.2 13.8 10.

Fruit " Gingerbread " Sponge 5.9 5.3 9.7 9.VINNYS A1 STORE Cake. the gladiators were called Hordearii.5 9.1 9. average Water 10. Currant " Hot Cross Corn.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS.0 11. Plain " Vienna " Water Rye 6.7 1800 1835 BREAD. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls. Buns. We find frequent mention of it in the Bible.3 1760 1670 1795 BISCUITS. and in old Latin and Greek books. All kinds. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.9 10. According to Pliny.2 9.0 9. Chocolate Cocoa Candy Honey Molasses (cane) 12.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.7 8. an ancient Roman writer.6 ----2. Barley has been used as a food from time out of mind.9 7. or .9 21.7 7.8 6.9 9.

take from the fire. and was the chief food of our peasantry until the beginning of the nineteenth century. and 7 per cent.0 14. Barley is a good food. and find this mixture invaluable. boil together a few minutes. and is most useful for making gruel and barley water." BARLEY JELLY. During illness I advise and use barley water and milk. of sugar. except that they often fought to the death. of sugar. BARLEY FOR INVALIDS AND ADULTS. let cool. Barley contains about 7 per cent. from which we get our English word "booze. Use 3 teaspoonfuls of Allinson's barley to 1/2 pint of milk and water. add to this 1 pint of boiling milk and water. Barley water contains a great deal of nourishment. and to vegetable stews. In Nubia. of fat in barley. Allinson's prepared barley may be eaten as porridge or pudding (see directions). and there is a fair percentage of mineral matter for our bones and teeth. it is also good for adding to broth or soup. starch. Here is the chemical composition of barley meal:— Flesh formers Heat and force formers (carbon)[A] Mineral matters Water 7. Put 1 teaspoonful of Allinson's barley into a breakfast cup. Barley has been used from very ancient days for making an intoxicating drink. until the cup is full. and is much more nourishing than rice pudding.0 ===== [A] There is 2. . and its flesh-forming matter is in the form of casin the same as is found in cheese. The first intoxicant drink made in this country was ale. stirring all the time to prevent it getting lumpy." meaning an intoxicating drink. and cocoa. These Hordearii were like our pugilists. more than beef tea. and it was made from barley. Mix 1 large tablespoonful of Allinson's barley with a little cold water. mix this perfectly smooth with cold milk and cold water in equal parts. A little nutmeg gives a pleasant flavour. mixed in equal parts. In it we find casin and albumen for our muscles. and prepare as "Barley for Babies. BARLEY FOR BABIES. This casin is not elastic like the gluten of wheat. Hops were not used for beer or ale in those days. the liquor made from barley was called Bouzah. BARLEY GRUEL. Pour into a saucepan and bring to the boil. From this analysis we can judge that barley contains all the constituents of a good food.VINNYS A1 STORE "barley eaters. so that one cannot make a light bread from barley. and it can be drunk as a change from tea.5 per cent. coffee. then eat. sugar." because they were fed on this grain whilst training.5 76.0 2.5 ----100. and fat to keep us warm and give force.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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