VINNYS A1 STORE

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

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VINNYS A1 STORE

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

VINNYS A1 STORE
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Apricot Sauce Apricot Pudding Artichoke Salad Artichoke Soup Artichokes À la Parmesan Artichokes À la Sauce Blanche Artichokes aux Tomato Asparagus, Boiled A Week's Menu Baked Apple Custard Baked Custard Baked Custard Pudding Banana, Wholemeal Pudding Barley (Pearl) and Apple Pudding Barley Soup Batter, Celery Batter, Jam Pudding Batter, Potato Batter, Pudding Batter, Sweet Batter, Vegetable Bean, French, Omelet Bean Pie Beans, Butter, with Parsley Sauce Belgian Pudding Bird's Nest Pudding Biscuits— r Butter r Chocolate r Cocoanut Blackberry Cream Blancmange Blancmanges Blancmange, Chocolate Blancmange, Eggs Blancmange, Lemon Blancmange— r Orange Mould (1) r Orange Mould (2) Blancmange, Semolina

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

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

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

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

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). 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. Brown Curry Savoury Curried Eggs Curried Lentils & Rice Curried Potatoes Curried Rice Curried Rice & Lentils Curried Rice and Tomatoes Custards— r And Fruit Puddings r Allinson's r Almond r . Red and White Curry Balls Curry Sandwiches Curry Sauce (1) Curry Sauce (2) Curry Sauce. Potato Croquettes.

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

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

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

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

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. for Sandwiches Light Cakes London Pudding Lunch Cake Macaroni Cheese Macaroni Cream Macaroni Custard Macaroni. Apple Jellies. 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. Potted. & Rice Lentils. Italian Macaroni Omelet Macaroni Pancakes .

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

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

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

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

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

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

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. 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. II Puffs.

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

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

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

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

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

Gooseberry Soufflé. Savoury Soufflé. Omelet (2) Soufflé. Sweet Omelet Soufflé. Rice Soufflé. Greengage Soufflé. Ratafia Soufflé. Tomato Soups— r Artichoke r Barley r Bread r Cabbage r Cabbage (French) r Caper r Carrot (1) r Carrot (2) r Cauliflower r Clear r Clear Celery r Clear. Cheese Soufflé. Mushroom Soufflé. Potatoes Soufflé.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Seed Cakes. with Dumplings . Apple Soufflé. Simple 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. Chocolate Soufflé. Omelet Soufflé. Bread Soufflé. Omelet (1) 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. Stuffed. Stewed Spanish Pudding Spanish Rice Spanish Salad r . for Children r Oatmeal r Onion and Rice r Onion (French) r Parsnip r Pea r Portuguese r Potato r Rice r Rice and Green Pea r Sorrel (1) r Sorrel (2) r Sorrel (French) (3) r Spanish r Spinach r Spring r St.VINNYS A1 STORE q q q q q q q q Cocoanut r Corn r Haricot r Leek (1) r Leek (2) r Lentil r Milk r Milk. and Brown Sauce Spanish Onions.

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

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

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

Barley Water Eggs Water. 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 . Oatmeal Wheatmeal Sauce Whipped Cream White Sauce & Spanish Onions White Sauce. Mashed Vanilla Chestnuts Vanilla Cream and Stewed Pears Victoria Sandwiches r q q q q Walnuts (Pickled).VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q Onions (Spanish) baked r Scotch. or Curly Kale r Spinach r Turnips.

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

3 1.1 3.0 30.0 0.2 1.0 71.0 40.0 0.8 5.7 0.0 9.0 51. etc.2 50.0 65.1 2. Matter. Mineral Indigestible Matter.0 0.4 14.7 7.0 13.0 3.5 8.5 .0 11.7 2.3 5. Mutton Chop 7.0 -12.6 2.2 6.0 38.0 5. Gristle.Bone -Beef 8.0 71.0 22. Heat-producers FleshStarch.3 1.1 10.0 69.5 15.1 2.0 63.5 76.1 32.6 5.6 76.0 16.9 6.2 -3.0 0.5 9.0 52.0 0.5 Fowl 14.0 8.5 10.7 6.2 11.8 0.4 1.3 100 Parts Contain GRAINS.7 81.VINNYS A1 STORE 100 Parts Contain Albuminoids.6 2. Fat.3 14.B.1 ----2. Water. White English Fine Flour. husk free Pearl Barley Barley Meal Rye flour Maize Rice.0 0.2 18.0 63. Walnuts[F] 12.6 15.9 5.0 0.8 44.9 13.0 64.0 1.6 1.0 13.5 7.0 13.2 4.0 23.5 2. Extractives.5 10. formers.3 3.7 2. Fat.0 1.5 0.0 14. cleaned 11.7 1.0 Mackerel Herring Bacon 44.3 49.5 74. Oatm'l. Fibre.6 Water.0 1.5 2.7 17.8 4.3 44. J.5 6.1 42.0 2. 1.1 0.5 14.4 24.5 14.1 2.6 14.0 7.5 3.1 0.5 0.5 7.1 5.0 Pork 4.1 15.6 PULSE.0 NUTS.0 50. from white soft Wheat Coarse Bran Household Flour.8 1.5 76. Sugar. &c.0 14.9 31. &c.2 16.5 1. Mineral Ossein.5 68.5 14. Wheat.3 2.6 Mutt'n C.5 3.7 2.7 10.0 69. fresh Scotch Buckwheat. Peas Lentils Haricots 22.

K.5 0.7 55.5 1.4 3.9 0.3 0.8 2.2 .6 0.0 84.5[C] 0.0 86.0 2.2 0.0 11.7 2.0 3.0 87.4 0.3 93.6 2.6 0.4 5.0 93.8 89.3 14.7 2.9[B] 0.7 65.VINNYS A1 STORE Filberts[F] Cocoa Nut.5 2.4 2.5 0.5 83.9 16.0[B] 0.2 -0.6 0. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.5 20.1 8.2 7.3 4.0 80.0 1.6 0.5 -1.0 73.4 0.2 85.9 2.3 11.7 84.5 35.0 0.6 6.0 5.1 0.2 0.3 8.1 89.7 0.5 0. 1.2 1.8 4.7 9.1 0.5 1.6 0.0 2.8 94.4 11.6 4.0 93. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1.0 96.0 0.5 --0.1 0.4 0.0 2.2 75.8 0.0 81.8 0. Cherries[E] K. AND WHOLE PLANTS.0 95.4 0.2 12.2 1.8 19.2 -0.7 1.2 0.0 9.8 96. Currants.0 LEAVES.0 91.5 0.5 0.3 90.0 1. STEMS.0 2.0 1.1 18.0 0.2 0.2 3.0[B] 2.7 1.9 66.4 3. Turnips.8 3.5 0.5 11.9 -0.5 2. C.9 17.8 7.5 4.1 6.8 3. STALKS.3 0.1 0.0 8.8 1.4 0.9 48.8 0.5 1.3 0.4 14.8 1.0 0.4 2.7[B] 0.5 1.4 4.8 95. Apples Pears Gooseberries Grapes Strawberr's K.3 5.1 0.7 92.7 0.5 0.7 2.4 0.6 0.2 0.8[D] 1.4 0.8 80.7 1.0 1.1 6.0 2.0 82.3 81.1[B] 0.1[B] 1.8 1.9[B] 0.8 0.8 89.1 FRUITS. K. Plums[E] K.1 5.2 5.9 5. Peaches[E] Bananas Figs.8 2.0 0.5 --1.7 13.8 0.0 46. Potatoes. solid kernel 8.0 2.3 1.9 0.6 0.2 80. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.5 0.3 5.6 1.7 1.2 -1.8 6.7 0.5 20.7 0.5 2.6 ROOTS AND TUBERS.9 1.6 8.4 1.1 28.

The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall).0 4. H..7 [A] Contains 0.2 Hens' Eggs[A][G] 14. James Bell. J..0 5. [G] Extractives. The letters refer to the authorities for the analyses:—J.0 5. Glo'ster. 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. [B] Malic acid.8 0. [H] Mean of 13 analyses.5 4. J..0 23. If they learn to prepare wholesome and pure food. I now leave this book in the hands of the public. WB 37.0%.5 5. [D] Tartaric acid.3 -----------86.0 89.4 0. [E] Without stones.4 1. Johnstone.7 36. C. to which the inquirer is referred.2 87. W. American.25 4. 38. WB 1. . Cows' Milk 4.[H] 10. Blyth. therefore. cane sugar. [F] Fresh kernels.5 55.0 Butter 2. Avoid disease-communicating foods.W.0 2.2 9. Milk sugar.5 88.8 ---3.9 0. K.1 Cheese..3 54. dble.7 Hum'n Mk.0 Skim Milk 4. WB 3. The health of the nation to a great extent is in the hands of our cooks and housewives. Cameron.4 22.75 0.VINNYS A1 STORE MILK AND DAIRY PRODUCE. [C] Citric acid.56 0. 41. 13.16 1.9 86.0 Cream 6.0 2. König.0 35.0 4.0 91.B. WB 3. 7 brands.6 71. to the nation. those who are dependent on them will benefit by it.3 0.0 0.2 0. &c.7 35.3 Asses' Mk..5 Condensed Milk.1%.0 10. mean of 70 analyses.5 5.. Healthful cookery must result in health to the household and.2 2.B.7%. Otto Hehner..0 Cheese. use those only which are conducive to health.8 1. A. and you will be rewarded by an increase of health and consequently of happiness.8 22.9 Goats' Mk.4 11. 2.3% oxalic acid.

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

16 ----------100.11 Nitrogen .. and pour a white sauce over them. and the juice of 1/2 a lemon to 4 lbs. Return the spinach to the saucepan. Mash them up in a saucepan over the fire.. until enough water has boiled out of the spinach to prevent it from catching.. Pile the mashed turnips on a flat dish. pressing the water out with a wooden spoon or plate... The chemical composition of hen's and duck's eggs are as follows:— Hen's egg. Eggs are most easily digested raw or very lightly boiled. Eggs are a boon to cooks. but the white of the egg is pure albumen (or nitrogen) and water......24 Fat .. 12. Put a piece of butter in the saucepan in which the spinach was cooked.. mix it well with the butter and meal. mixing with them 1 oz. and a little lemon juice.11 15. EGG COOKERY. of butter. add pepper and salt to taste. and best cooked thus for invalids. stir into it a spoonful of Allinson fine wheatmeal.00 100.. Eggs are a good food when taken in moderation.49 Mineral matter 1. set . of butter. in fact everything required for building up the organism of the young bird. as enough water will boil out of the spinach to cook it. The best way of lightly boiling an egg is to put it in boiling water. As they are a highly nutritious article of food. Wash the spinach thoroughly. when melted. Duck's egg.... and keep stirring the meal and butter for 1 minute over the fire. and set it over the fire in a saucepan without any water.. Use 1 oz. Heat it gently at first. TURNIPS (MASHED).22 71. and serve.. and few cakes are made without them.12 1.55 12. They enter into a great many savoury and sweet dishes. All the fat of the egg is contained in the yolk. and add as much of the strained-off water as is necessary to moisten it. Let the spinach cook 20 minutes. They can be prepared in a great variety of ways. and steam them until tender. Eggs contain both muscle and bone-forming material.VINNYS A1 STORE a minute.00 ====== ====== Eggs take a long time to digest if hard boiled.. SPINACH. of spinach. they should not be indulged in too freely. and decorate the spinach with them. especially when dishes are wanted quickly. Water .. Let the spinach heat well through before serving. stirring it a few times to prevent it burning. 74. Have ready 1 or 2 hard-boiled eggs cut in slices. then strain it through a colander. Peel and wash the turnips. 12. an even tablespoonful of the meal.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

and the hot milk. 4 chopped apples. Mix in lastly the whites of the 3 eggs whisked to a stiff froth. sweeten and flavour it to taste. of currants. and boil for 2 hours. and boil them in 1 pint of water. Serve with a sweet sauce. 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 dessertspoonful of sugar. of butter (oiled). 1/4 lb. Heat the milk and make a custard with the eggs. each slice spread thickly with raspberry jam. of sugar. and let them soak for 1/2 an hour. and the lemon rind added. Pare and core the apples. 2 tablespoonfuls of orange or rosewater. Fill a greased pudding basin with slices of Allinson bread. 3 oz. 3/4 lb. the yolks of 3 eggs. beat the mixture up with the yolks of the eggs. of sugar. 5 oz. and bake the pudding until the custard is set. 3 eggs. 4 eggs. 3 oz. then add 1/4 lb.VINNYS A1 STORE 1/2 lb. . mix all thoroughly. pour the whole into a well-buttered pie-dish and bake the Soufflé for 1/2 an hour in a brisk oven. 5 eggs. pour into a mould. a little grated nutmeg and zest of lemon. and bake about 3/4 hour. beat the whites of the eggs to a stiff froth. Serve either hot or cold. make a custard by dissolving 1 tablespoonful of cornflour in 1 pint of milk well beaten. serve immediately. 4 eggs well beaten. of sultanas. well beaten. add sugar and the rose or orange water. sweetened with 2 oz. for 1 hour. sugar. a little chopped peel. Soak the bread in the milk until perfectly soft. 1 teaspoonful of ground cinnamon (or any other flavouring preferred). the rind of 1/2 a lemon and some almond or vanilla essence. BIRD-NEST PUDDING. BELGIAN PUDDING. BUCKINGHAM PUDDING. 1 pint of milk. of Allinson wholemeal bread. Beat the eggs well. 1 quart of milk. BREAD SOUFFLÉ. sugar to taste. Turn into a buttered mould and steam the pudding for 1-1/2 to 2 hours. Mix all the ingredients. French roll in 1/2 pint of boiling milk. boil up and pour this over the jam and bread. of ground almonds. 1 oz. and mix them lightly with the rest. until they are beginning to get soft. of Allinson fine wheatmeal. 1 pint of milk. 1 wineglassful of rosewater. 6 medium-sized apples. sugar to taste. pour the custard over the apples. let it stand 1 hour. BREAD AND JAM PUDDING. Soak a 1d. 1 pint of milk. of breadcrumbs. turned out of the basin. BREAD PUDDING (STEAMED).

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

4 1.0 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .6 . Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries Strawberries Water-melons Whortleberries or Wimberries .3 .5 2.1 1.3 1.8 .3 1.4 2.6 4.3 2.4 .9 .0 .7 .3 .5 1.8 2.7 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 180 140 390 FRUIT--DRIED.6 .4 1.8 .6 .0 1.5 1.0 .1 4.0 1.1 2.6 1.8 2.4 1.5 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.VINNYS A1 STORE FRUIT--FRESH.8 .6 .

8 1.VINNYS A1 STORE Artichoke Asparagus Beetroot Cabbage " (Curly) " (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) " (ripe) Onions Parsnips Potatoes (boiled) " (chipped) " (raw) " (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips 2.1 4.6 4.5 6.4 2.4 1.2 1.1 .2 3.0 21. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.0 .5 1.2 1.9 17.7 1.6 1.6 2.6 1.0 1.3 1.6 2.0 10.2 1.9 1.0 27.1 .3 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 570 135 120 105 110 105 185 NUTS--SHELLED.7 6.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .1 1.1 1.8 1.7 6.8 2.8 2.1 1.1 3.1 21.6 2.7 1.2 5.

Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.6 34.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.0 ----9.1 9.7 24.1 25.4 7.4 25.2 10.2 13.2 10.5 14.3 18. ETC.1 10.6 15. .3 9.0 22.7 8.6 7.1 16.9 21. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.8 29.3 16.0 6.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.0 27.7 8.9 18.4 12.8 13.5 8. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.5 6.6 13.4 13.8 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.

Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls. Barley has been used as a food from time out of mind.2 9. and in old Latin and Greek books. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. Currant " Hot Cross Corn. average Water 10.5 9.1 9.7 1800 1835 BREAD.VINNYS A1 STORE Cake. Buns. We find frequent mention of it in the Bible.7 8. an ancient Roman writer.9 9.0 11. Fruit " Gingerbread " Sponge 5.8 6.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS.7 7.0 9. According to Pliny.9 7.9 21.9 10.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY. Plain " Vienna " Water Rye 6.3 9.6 ----2.3 1760 1670 1795 BISCUITS. Chocolate Cocoa Candy Honey Molasses (cane) 12.9 5.7 9. All kinds. or . the gladiators were called Hordearii.

starch. BARLEY FOR INVALIDS AND ADULTS. These Hordearii were like our pugilists. Barley is a good food." BARLEY JELLY. except that they often fought to the death. During illness I advise and use barley water and milk. it is also good for adding to broth or soup. add to this 1 pint of boiling milk and water. and prepare as "Barley for Babies. then eat. mixed in equal parts. let cool. BARLEY GRUEL. and it was made from barley. This casin is not elastic like the gluten of wheat. of sugar. Barley contains about 7 per cent. In it we find casin and albumen for our muscles. Allinson's prepared barley may be eaten as porridge or pudding (see directions). and to vegetable stews.5 per cent. A little nutmeg gives a pleasant flavour. so that one cannot make a light bread from barley. Here is the chemical composition of barley meal:— Flesh formers Heat and force formers (carbon)[A] Mineral matters Water 7. Use 3 teaspoonfuls of Allinson's barley to 1/2 pint of milk and water.0 14.0 2. mix this perfectly smooth with cold milk and cold water in equal parts. and its flesh-forming matter is in the form of casin the same as is found in cheese. Pour into a saucepan and bring to the boil." meaning an intoxicating drink. and 7 per cent. of sugar. Mix 1 large tablespoonful of Allinson's barley with a little cold water. and is much more nourishing than rice pudding. more than beef tea. From this analysis we can judge that barley contains all the constituents of a good food. until the cup is full. Barley water contains a great deal of nourishment. coffee. of fat in barley. and cocoa. .VINNYS A1 STORE "barley eaters. and find this mixture invaluable.5 76. BARLEY FOR BABIES. from which we get our English word "booze. Hops were not used for beer or ale in those days. sugar. boil together a few minutes. Barley has been used from very ancient days for making an intoxicating drink. Put 1 teaspoonful of Allinson's barley into a breakfast cup. and it can be drunk as a change from tea." because they were fed on this grain whilst training. stirring all the time to prevent it getting lumpy. and is most useful for making gruel and barley water. and was the chief food of our peasantry until the beginning of the nineteenth century. and there is a fair percentage of mineral matter for our bones and teeth. The first intoxicant drink made in this country was ale. the liquor made from barley was called Bouzah. and fat to keep us warm and give force. take from the fire.5 ----100.0 ===== [A] There is 2. In Nubia.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.VINNYS A1 STORE THE NATURAL CO.R. T.. Edin. They are perfectly digestible and form a splendid change of diet for dyspeptics and other sufferers. etc.. LTD. LTD.P. per lb. E. LONDON.. None genuine without the signature. Allinson. 210 Cambridge Road. Of all Allinson Bakers.. . or 2 lbs. Health Food Stores. R. LONDON. 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. 210 Cambridge Road. E. Ex-L. 8d. They can be eaten by the most delicate and are excellent for Babies.C. Grocers.

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

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

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

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

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

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

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

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

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

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

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

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