Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

Contents
SOUPS AND STEWS
ARTICHOKE SOUP. HARICOT SOUP. BARLEY SOUP. BREAD SOUP. CABBAGE SOUP. CABBAGE SOUP (French). CAPER SOUP. CARROT SOUP (1). CARROT SOUP (2). CAULIFLOWER SOUP. CLEAR SOUP. CLEAR SOUP (with Dumplings). CLEAR CELERY SOUP. COCOANUT SOUP. CORN SOUP. LEEK SOUP (1). LEEK SOUP (2). LENTIL SOUP. MACARONI STEW.

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1 1 1 1 1 1 2 2 2 2 2 2 3 3 3 3 3 4 4

MILK SOUP. MILK SOUP (suitable for Children). OATMEAL SOUP. ONION SOUP (French). PARSNIP SOUP. PEA SOUP. PEASE BROSE. PORTUGUESE SOUP. POTATO SOUP. RICE SOUP. RICE AND GREEN-PEA SOUP. RICE AND ONION SOUP. ST. ANDREW’S SOUP. SCARLET RUNNER SOUP. SORREL SOUP (1). SORREL SOUP (2). SORREL SOUP (French) (3). SPANISH SOUP. SPINACH SOUP. SPRING SOUP. SUMMER SOUP. TAPIOCA AND TOMATO SOUP. TOMATO SOUP (1). TOMATO SOUP (2).

4 4 4 4 4 5 5 5 5 5 5 5 6 6 6 6 6 6 6 7 7 7 7 7

CAULIFLOWER PIE. CELERY À LA PARMESAN. BEAN PIE. CURRY SAVOURY. WHITE SOUP. CELERY CROQUETTES. 10 10 10 10 10 10 11 11 11 11 11 11 12 12 12 12 . CURRY BALLS. BUTTER BEANS WITH PARSLEY SAUCE. BREAD AND CHEESE SAVOURY. CHESTNUT PIE. CORN PUDDING. 7 8 8 BATTERS BATTER CELERY. FAVOURITE PIE.VEGETABLE SOUP. CAULIFLOWER AND POTATO PIE. BATTER POTATO. VEGETABLE MARROW SOUP. 9 9 9 9 SAVOURIES ARTICHOKES AUX TOMATOES. BATTER VEGETABLE. CARROTS AND RICE. COLCANON.

LENTIL RISSOLES. MUSHROOM TURNOVERS. ONION TURNOVER. MUSHROOM SAVOURY.FORCEMEAT BALLS. LENTILS (POTTED). POTATO AND TOMATO PIE. MUSHROOM TARTLETS. OATMEAL PIE-CRUST. LEEK PIE. POTATOES AND MUSHROOM STEW. MUSHROOM CUTLETS. LENTIL PIE. QUEEN’S APPLE AND ONION PIE. MUSHROOM TART AND GRAVY. HAGGIS. MINESTRA. LENTILS (CURRIED). HOT-POT. POTATO PIE. MUSHROOM PIE. LENTIL TURNOVERS. 12 12 12 13 13 13 13 13 14 14 14 14 14 15 15 15 15 15 16 16 16 16 16 16 . FOR SANDWICHES. AND RICE. HERB PIE. ONION TART.

SAVOURY PICKLED WALNUT. SAVOURY PIE. SAVOURY FRITTERS (2). 19 . SPANISH ONIONS (Stewed). SAVOURY FRITTERS (1). VEGETABLE BALLS. SPANISH ONIONS AND WHITE SAUCE. 17 17 17 17 17 17 18 18 18 18 18 18 19 19 19 19 20 20 20 20 20 20 20 STUFFED SPANISH ONIONS WITH BROWN SAUCE.QUEEN’S ONION PIE. SAVOURY TARTLETS. SWEET CORN FRITTERS. SPINACH DUMPLINGS. STEWED MUSHROOMS. QUEEN’S TOMATO PIE. TOMATOES À LA PARMESAN. TOMATO TORTILLA. SPANISH STEW. SAVOURY CUSTARD (Another way). TOMATOES AU GRATIN. SAVOURY CUSTARD. SPANISH ONIONS AND CHEESE. SPAGHETTI AUX TOMATOES. TOMATOES AND ONION PIE. TOMATO PIE.

RICE AND LENTILS. MACARONI CHEESE. 20 21 21 21 21 21 MACARONI MACARONI (Italian). 26 26 . MACARONI CREAM. VEGETABLE PIE (2). RICE AND ONIONS. 24 24 24 24 24 24 25 25 25 25 OMELETS CHEESE OMELET. MACARONI SAVOURY. VEGETABLE PIE (1). YORKSHIRE PUDDING. NUTROAST. SPANISH RICE. CURRIED RICE AND TOMATOES. 22 22 22 22 23 RICE RICE. PORTUGUESE RICE. CURRIED RICE. VEGETABLE STEW. HOW TO COOK.VEGETABLE MOULD. SAVOURY RICE CROQUETTES. SAVOURY RICE (Italian).

ARTICHOKES À LA SAUCE BLANCHE. OMELET TOMATO (1). OMELET SOUFFLÉ. OMELET SAVOURY. CARROTS WITH PARSLEY SAUCE.FRENCH BEAN OMELET. OMELET SOUFFLÉ (SWEET). OMELET TRAPPIST. CAULIFLOWER WITH WHITE SAUCE. SWEET OMELET (2). FRENCH OMELET WITH CHEESE. ARTICHOKES À LA PARMESAN. ASPARAGUS (BOILED). SWEET OMELET (1). CABBAGE. SWEET OMELET (3). OMELET MACARONI. OMELET LENTIL. OMELET ONION. 26 26 26 26 26 27 27 27 27 27 27 27 27 28 28 28 VEGETABLES GREEN VEGETABLES (General Remarks). OMELET TOMATO (2). GARDENER’S OMELET. 29 29 29 30 30 30 30 30 . OMELET HERB.

EGG SAVOURY. CURRIED EGGS. EGGS À LA BONNE FEMME. ONIONS (BRAISED). LEEKS. EGG AND CHEESE. EGG AND TOMATO SANDWICHES. EGG AND TOMATO SAUCE. SCOTCH OR CURLY KAIL. 33 33 33 34 34 34 34 34 34 35 35 35 35 . CHEESE SOUFFLÉ. 30 EGG COOKERY APPLE SOUFFLÉ. ONIONS (SPANISH) (BAKED).CELERY (ITALIAN). CHOCOLATE SOUFFLÉ. TURNIPS (MASHED). EGG AND CHEESE FONDU. ONION TORTILLA. EGG SALAD WITH MAYONNAISE. EGG SALMAGUNDI WITH JAM. MUSHROOMS (STEWED). CELERY (STEWED) WITH WHITE SAUCE. SPINACH. 30 31 31 31 31 31 31 31 32 32 CELERY (STEAMED) WITH WHITE CHEESE SAUCE.

MUSHROOM AND EGGS. SAVOURY SOUFFLÉ. EGGS AU GRATIN. SCALLOPED EGGS. RATAFIA SOUFFLÉ. FRENCH EGGS. SCOTCH EGGS. POTATO SOUFFLÉ. TOMATO EGGS. STUFFED EGGS. TARRAGON EGGS.EGGS À LA DUCHESSE. RICE SOUFFLÉ. EGGS AND CABBAGE. SWEET CREAMED EGGS. POACHED EGGS. SWISS EGGS. MUSHROOM SOUFFLÉ. STIRRED EGGS ON TOAST. WATER EGGS. TOMATO SOUFFLÉ. SPINACH TORTILLA. SAVOURY CREAMED EGGS. FORCEMEAT EGGS. 35 36 36 36 36 36 36 37 37 37 37 37 37 38 38 38 38 38 38 38 39 39 39 39 .

POTATO SALAD (1). CUCUMBER SALAD. SUMMER SALADS. EGG MAYONNAISE. 42 42 42 42 42 42 42 42 43 43 . POTATO CHEESECAKES. POTATO CAKES POTATO CHEESE. CHEESE SALAD. POTATO PUFF.SALADS ARTICHOKE SALAD. ONION SALAD. CAULIFLOWER SALAD. POTATO PUDDING. 40 40 40 40 40 40 40 40 41 41 41 41 41 POTATO COOKERY POTATO BIRD’S NEST. SUMMER SALAD. POTATO CROQUETTES. POTATO ROLLS (Spanish). WINTER SALAD. SPANISH SALAD. POTATO SALAD (2). POTATO ROLLS (BAKED).

POTATO SALAD (2). POTATOES (STUFFED)(2). POTATOES (BROWNED). POTATOES (MILK). POTATO SALAD (MASHED). POTATO SNOW (a Pretty Dish). POTATO SAUSAGES. 43 43 43 43 43 43 44 44 44 44 44 44 44 44 45 45 45 45 45 45 46 46 SAUCES APPLE SAUCE. POTATOES (SAVOURY).POTATO SALAD (1). POTATO WITH CHEESE. POTATOES (MASHED)(another way). POTATOES (MASHED). POTATOES À LA DUCHESSE. POTATOES (TOASTED). POTATOES (STUFFED) (1). POTATOES AND CARROTS. POTATOES (MILK) WITH CAPERS. POTATOES (SCALLOPED). 47 47 . POTATO SURPRISE. POTATOES (STUFFED) (3). POTATOES (CURRIED). POTATOES (STUFFED) (4).

FRIED ONION SAUCE. EGG SAUCE WITH SAFFRON. BROWN GRAVY. CURRY SAUCE (2). MILK FROTH SAUCE. CURRY SAUCE (BROWN). EGG CAPER SAUCE. BOILED ONION SAUCE. CURRY SAUCE (1). 47 47 47 47 47 48 48 48 48 48 48 48 48 49 49 49 49 49 49 49 49 49 50 50 . CAPER SAUCE. HORSERADISH SAUCE. MUSTARD SAUCE. EGG SAUCE. CURRANT SAUCE (RED & WHITE). ONION SAUCE. MINT SAUCE. OLIVE SAUCE. FRENCH SAUCE. HERB SAUCE. CHOCOLATE SAUCE. BROWN SAUCE (2). MAYONNAISE SAUCE.APRICOT SAUCE. BROWN SAUCE (1).

ALMOND RICE. TOMATO SAUCE (1). ALMOND PUDDING (2). SAVOURY SAUCE. ORANGE SAUCE PARSLEY SAUCE. WHITE SAUCE (1). SORREL SAUCE. 50 50 50 50 50 50 50 50 50 51 51 51 51 51 51 51 51 PUDDINGS ALMOND PUDDING (1). WHEATMEAL SAUCE. RASPBERRY FROTH SAUCE. WHITE SAUCE (2). SPICE SAUCE.ORANGE FLOWER SAUCE ORANGE FROTH SAUCE. RATAFIA SAUCE. APPLE CHARLOTTE. TARTARE SAUCE. BAKED CUSTARD PUDDING. 52 52 52 52 52 52 52 . TOMATO SAUCE (2). APRICOT PUDDING. ROSE SAUCE. WHITE SAUCE (SAVOURY).

CHRISTMAS PUDDING (2). BUCKINGHAM PUDDING. 53 53 53 53 53 53 53 53 54 54 54 54 54 54 54 55 55 55 55 55 55 56 56 56 . BUN PUDDING. CHRISTMAS PUDDING (1). CARROT PUDDING. CHOCOLATE TRIFLE. BREAD AND JAM PUDDING. CABINET PUDDING (3). CHRISTMAS PUDDING (4). CANADIAN PUDDING. BREAD PUDDING (STEAMED). CABINET PUDDING (1). BATTER JAM PUDDING. CHOCOLATE PUDDING (STEAMED). CHOCOLATE PUDDING. CABINET PUDDING (2). BREAD SOUFFLÉ. BIRD-NEST PUDDING. CHOCOLATE ALMOND PUDDING. BATTER PUDDING.BARLEY (PEARL) AND APPLE PUDDING. CHRISTMAS PUDDING (3). BELGIAN PUDDING. CHOCOLATE MOULD.

GIANT SAGO PUDDING. COCOANUT PUDDING (2).COCOA PUDDING. GOLDEN SYRUP PUDDING (2. MACARONI PUDDING (2). LONDON PUDDING. FRUIT AND CUSTARD PUDDING. GOLDEN SYRUP PUDDING (1). 56 56 56 56 57 57 57 57 57 57 58 58 58 58 58 58 59 59 59 59 59 59 59 60 . HASTY MEAL PUDDING (1). MACARONI PUDDING (1). COCOANUT PUDDING (1). GROUND RICE PUDDING. COLLEGE PUDDING. LENTIL FLOUR PUDDING. LEMON PUDDING. EMPRESS PUDDING. CUSTARD PUDDING. HASTY MEAL PUDDING (2). MALVERN PUDDING. LEMON TRIFLE.) GOOSEBERRY SOUFFLÉ. GREENGAGE SOUFFLÉ. CUSTARD PUDDING WITHOUT EGGS. FEATHER PUDDING.

OATMEAL PUDDING. PANCAKES WITH CURRANTS. ORANGE PUDDING. MILK PUDDING. PANCAKE PUDDING. OATMEAL PANCAKES. OXFORD PUDDING. MINCEMEAT PANCAKES. ORANGE MOULD. POPPY-SEED PUDDING. ORANGE MARMALADE PUDDING. PANCAKES. PLUM PUDDING. OMELET SOUFFLÉ (2). 60 60 60 60 60 60 61 61 61 61 61 61 61 62 62 62 62 62 62 62 63 63 63 63 . NEWCASTLE PUDDING. NURSERY PUDDING. PRUNE PUDDING RICE PUDDING (French). OMELET SOUFFLÉ (1).MARLBOROUGH PUDDING. POOR EPICURE’S PUDDING. PARADISE PUDDING. PRUNE PUDDING. MELON PUDDING.

TAPIOCA PUDDING. LEMON CREAM (for Cheesecakes). RUSK PUDDING. SIMPLE FRUIT PUDDING. SEMOLINA BLANCMANGE. SIMPLE PUDDING. CHOCOLATE TARTS. MARLBOROUGH PIE. WHOLEMEAL BANANA PUDDING. 63 64 64 64 64 64 64 64 65 65 65 65 65 65 66 PIES PIE-CRUSTS. 68 68 68 68 68 68 . SIMPLE SOUFFLÉ. WINIFRED PUDDING. STUFFED SWEET ROLLS.ROLLED WHEAT PUDDING. SPANISH PUDDING. YORKSHIRE PUDDING. 67 67 TARTS BLANCMANGE TARTLETS. SPONGE DUMPLINGS. VANILLA CHESTNUTS (for Dessert). CHEESECAKES (ALMOND). SEMOLINA PUDDING.

ORANGE MOULD (1). 70 70 70 CREAMS APRICOT CREAMS. CHOCOLATE CREAM (French) (1).LEMON TART. STRAWBERRY CREAM. BLACKBERRY CREAM. ORANGE CREAM. BLANCMANGE (CHOCOLATE). CHOCOLATE CREAM (WHIPPED). LEMON CREAM. RUSSIAN CREAM. ORANGE MOULD (2). EGG CREAM. RASPBERRY CREAM. 72 72 72 72 72 72 72 72 72 73 73 73 73 . MACAROON CREAM. 70 BLANCMANGE EGGS. CHOCOLATE CREAM. TREACLE TART. 69 69 BLANCMANGES BLANCMANGE. 70 70 70 BLANCMANGE (LEMON) (a very good Summer Pudding).

GOOSEBERRY CUSTARD. CARAMEL CUSTARD. GOOSEBERRY FOOL. CUP CUSTARD.SWISS CREAM. CARAMEL CUP CUSTARD (French). APPLE CAKE APPLE CHARLOTTE. CUSTARD IN PASTRY OR KENTISH PUDDING PIE. RASPBERRY CUSTARD. FRUMENTY. 74 74 74 74 74 74 74 75 75 75 75 76 76 76 76 76 77 APPLE COOKERY APPLES (BUTTERED). 78 78 78 78 . STRAWBERRY CUSTARD. 73 73 CUSTARDS ALMOND CUSTARD. CUSTARD (ALLINSON). WHIPPED CREAMS. BAKED CUSTARD. MACAROON CUSTARD. ORANGE CUSTARD. MACARONI CUSTARD. BAKED APPLE CUSTARD.

APPLE FOOL. BUTTER BISCUITS. APPLE JELLY. APPLES (RICE) EVE PUDDING. APPLE PANCAKES.APPLES (DRYING). BUNS (1). BUTTERMILK CAKE. CHOCOLATE BISCUITS. APPLE PUDDING. 78 79 79 79 79 79 79 79 80 80 80 80 80 BREAD AND CAKES THE ADVANTAGES OF WHOLEMEAL BREAD. APPLE TART (OPEN). BUN LOAF. BUNS (PLAIN). APPLE PUDDING (Nottingham). 81 81 82 82 82 82 82 82 83 83 83 . APPLE SAGO. APPLE FRITTERS. BUNS (2). BUTTERMILK CAKES. APPLE SAUCE. APPLE DUMPLINGS. BARLEY BANNOCKS.

83 83 83 83 83 83 83 84 84 84 84 84 GINGER SPONGE CAKE (a nice Cake for Children who do not like Gingerbread). OATMEAL BANNOCKS. MADEIRA CAKE. CINNAMON MADEIRA CAKE. 84 85 85 85 85 85 85 85 85 86 86 . 84 ICING FOR CAKES. COCOANUT BISCUITS. MACAROON.CHOCOLATE CAKE (1). JUMBLES. COCOANUT ROCK CAKES. DYSPEPTICS’ BREAD. LEMON CAKES. OATMEAL FINGER-ROLLS. CRISP OATMEAL CAKES. CRACKERS. LUNCH CAKE. CHOCOLATE MACAROONS. CORNFLOUR CAKE. COCOANUT DROPS. PLAIN CAKE. ORANGE CAKES. LIGHT CAKE. CHOCOLATE CAKE (2). DOUGHNUTS.

SEED CAKE (2). SPONGE CAKE ROLY-POLY. QUEEN’S SPONGE CAKE. UNFERMENTED FINGER-ROLLS. SALLY LUNN. SEED CAKE (4). SPONGE CAKE (1). SEED CAKE (5). WHOLEMEAL ROCK CAKES. RICE CAKES (2). SPONGE CAKE (2). SEED CAKE (1). WHOLEMEAL BREAD (FERMENTED). UNFERMENTED BREAD. SEED CAKE (6). SLY CAKES. WHOLEMEAL GEMS. RICE CAKES (1). RICE AND WHEAT BREAD. WHOLEMEAL CAKE.POTATO FLOUR CAKES. SEED CAKE (3). VICTORIA SANDWICH. 86 86 86 86 86 86 87 87 87 87 87 87 87 87 87 88 88 88 88 88 88 89 89 89 . ROCK SEED CAKES.

CRUST FOR MINCE PIES.MISCELLANEOUS A DISH OF SNOW. SNOWBALLS. CAULIFLOWER AU GRATIN. STEWED PEARS AND VANILLA CREAM. 90 90 90 90 90 90 90 91 91 91 91 91 91 91 91 92 92 92 92 92 A WEEK’S MENU MENU I. TOMATO SOUP. RASPBERRY FROTH. MACARONI PANCAKES. MINCEMEAT. TAPIOCA ICE. SWISS CREAMS. GROUND RICE PANCAKES. SPONGE MOULD. ORANGE SYRUP. ORANGE FLOWER PUFF. ORANGES IN SYRUP. COMPÔTE OF ORANGES AND APPLES. RICE FRITTERS. 93 93 93 . TIPSY CAKE. MINCEMEAT (another).

LEEK SOUP. 94 94 95 95 MENU IV. ARTICHOKE SOUP. CURRIED RICE AND TOMATOES. RICE SOUP. APPLE CHARLOTTE. HOT-POT. BUTTER BEANS WITH PARSLEY SAUCE. CARROT SOUP. 96 96 96 96 MENU VI. CLEAR CELERY SOUP. 93 93 94 MENU II. SHORT CRUST. CHOCOLATE MOULD. CABINET PUDDING. GROUND RICE PUDDING. 96 96 . 95 95 95 95 MENU V. GOLDEN SYRUP PUDDING. MUSHROOM SAVOURY.VEGETABLE PIE. 94 94 94 94 MENU III.

BARLEY GRUEL. LEMON WATER. BREAD AND CHEESE SAVOURY. BARLEY PORRIDGE. BARLEY WATER. OATMEAL PORRIDGE. POTATO SOUP. BRUNAK. BAKED CARAMEL CUSTARD. 97 97 97 97 A WEEK’S MENU INVALID COOKERY BARLEY. 96 97 MENU VII. BARLEY FOR BABIES. BLACK CURRANT TEA. COCOA. BARLEY FOR INVALIDS AND ADULTS. OATMEAL WATER. BRAN TEA.YORKSHIRE PUDDING. BARLEY JELLY. ORANGE MOULD. BARLEY PUDDINGS. 97 102 102 102 102 103 103 103 103 103 103 103 103 103 103 103 104 .

III.DRINKS. FOR INVALIDS AND ADULTS. 104 104 104 104 104 104 105 105 WHOLESOME COOKERY I. MIDDAY MEALS. IV. V. ALLINSON’S NATURAL FOOD FOR BABIES. IMPROVED MILK PUDDINGS. BREAKFASTS.SUPPERS. 104 DR.DINNERS.RICE PUDDING. WHOLEMEAL COOKERY SAVOURY DISHES MADE WITH BATTER.EVENING MEAL. VI. PORRIDGE. 106 106 107 107 108 109 109 111 111 111 . BLANCMANGE. GRUEL. PUDDINGS. STEWED FRUIT PUDDING. II.

MACARONI WITH CHEESE. LENTIL CAKES. SWEET BATTER. RICE AND TOMATOES. CARROT SOUP. GROUND RICE PUDDING. WHEATMEAL AND SAGO PUDDING. CAULIFLOWER AU GRATIN. ARTICHOKE SOUP. 111 112 112 A MONTH’S MENUS FOR ONE PERSON.SUBSTANTIAL BREAD PUDDINGS. TAPIOCA PUDDING. CLEAR SOUP (Julienne). CAULIFLOWER SOUP. CLEAR TOMATO SOUP. WHOLEMEAL BATTER. HAGGIS. WHEATMEAL BATTER. 112 112 112 112 112 113 113 113 113 113 113 113 113 114 114 114 114 114 114 114 114 . FLAGOLETS. LENTIL SOUP. WHOLEMEAL SOUP. BLANCMANGE. POTATO SOUP. WHEATMEAL PUDDING.

RICE CHEESE SOUP. SEMOLINA PUDDING. STEAMED PUDDING. TOMATO SOUP. VERMICELLI RISSOLES. VEGETABLE PIE. BREAD STEAK. ONION SOUP. RICE PUDDING. STEWED PRUNES AND GRATED COCOANUT. RICE AND MUSHROOMS.APPLE PIE. MACARONI AND TOMATOES. MACARONI WITH CAPER SAUCE. ASPARAGUS SOUP. 115 115 115 115 115 115 115 115 116 116 116 116 116 116 116 116 117 117 117 117 117 117 117 118 . PRUNE BATTER. HOT-POT. POTATO SOUP (2). BREAD PUDDING. GREEN PEA SOUP. TRIFLE. BREAD SOUP. SPLIT PEA SOUP. SWEET CORN TART.

FRENCH SOUP. PLUM PIE. STEWED FRUIT AND CUSTARD. ROLLED WHEAT PUDDING. MACARONI PUDDING. LEEK SOUP. APPLE AND ONION PIE. POTATO BATTER. SAVOURY BATTER. APPLE SOUP. BUTTER BEAN SOUP. LEMON MOULD. CHOCOLATE BLANCMANGE. SAVOURY CUSTARD. CHOCOLATE PUDDING. 118 118 118 118 118 118 118 119 119 119 119 119 119 119 119 119 120 120 120 120 120 120 120 121 . RICE CHEESECAKES. GREEN PEA SOUP. SORREL SOUP. MUSHROOM TARTLETS. SAUSAGES. VEGETABLE PIE.BAKED APPLES AND WHITE SAUCE. CELERY SOUP. TURNIP SOUP.

PUMPKIN TART. CHESTNUT SOUP. BANANA PUDDING. CLEAR SOUP WITH DROPPED DUMPLINGS. RATAFIA CUSTARD. CELERY SOUP. BEETROOT FRITTERS.EVE PUDDING. 121 121 121 121 121 121 121 122 122 122 122 122 122 122 122 123 123 123 123 123 123 123 SANDWICHES CHEESE SANDWICHES. FRUIT TART. SAVOURY SAUSAGES. BUTTER BEANS RISSOLES. BAKED CUSTARD. GROUND RICE CUTLETS. GOOSEBERRY POOL. CURRY RICE SOUP. 124 124 . MACARONI SAVOURY. APPLE PUDDING. SEMOLINA SOUP. SWEET CORN AND TOMATOES. MUSHROOM SOUP. MACARONI CUTLETS. PARSNIP SOUP.

EGG AND TOMATO SANDWICHES. CURRY SANDWICHES. CHOCOLATE SANDWICHES.CREAM CHEESE SANDWICHES. 124 124 124 124 124 124 . DEVONSHIRE SANDWICHES. TOMATOES ON TOAST.

2 tablespoonfuls of Allinson fine wheatmeal. chop up the onions. potatoes. serve with little squares of toasted or fried bread. of turnips. 1 Spanish onion. of haricot beans. 1 teaspoonful of mixed herbs. return it to the saucepan. Add water if the soup is too thick. 1 oz. pepper and salt to taste. ½ a teaspoonful of thyme. 2 turnips. rub the soup through a sieve. 1 lb. return it to the saucepan. CABBAGE SOUP (French). adding the butter. Pick and wash the barley. pepper and salt to taste. ½ lb. ½ saltspoonful of nutmeg. ARTICHOKE SOUP. When the beans are quite tender. of stale crusts of Allinson wholemeal bread. 1 pint of milk. slice the potatoes. 3 pints of milk BARLEY SOUP. adding the butter. Add the milk and thickening when the vegetables are thoroughly tender. Cook all very gently for 3-1/2 to 4 hours. and seasoning. and boil the soup up again. then rub the soup through a sieve. pepper and salt to taste. wash. or small dice of bread fried crisp in butter or vege-butter. of butter. 1 oz. and let all simmer gently for 10 minutes. and serve. add them to the bread with the butter and pepper and salt to taste. of onions. a large Spanish onion. if the flavour is liked. ½ lb. each of artichokes and potatoes. of pearl barley. 2 quarts of water. Return the liquid to the saucepan. 1 stick of celery. 1-1/2 oz. stirring occasionally. CABBAGE SOUP. Cut up into small dice the vegetables. Serve with Allinson plain rusks. 1 . Soak the crusts in the water for 2 hours before they are put over the fire. 4 onions. 1 oz. 2 carrots. herbs. and. Boil the whole gently for 4 hours with the water. the butter and seasoning. 1 lb. Allow all to simmer gently for 1 hour. of butter. thyme. shred up very fine. 1 lb. BREAD SOUP. Cut up the vegetables and set them to boil in the water with the haricot beans (which should have been steeped over night in cold water). 1 oz. boil it up and serve. HARICOT SOUP. 1 oz. ½ oz. of finely chopped parsley.SOUPS AND STEWS 8 oz. of butter. and pepper and salt to taste. or longer it the vegetables are not quite tender. 8 pints of water. 1 medium-sized cabbage. 1 fair-sized cabbage. Cook them until tender in 1 quart of water with the butter and seasoning. of butter. of parsley. and onion. adding more water if needed. 2 sticks of celery. and cut into dice the artichokes. ½ pint of milk. 1 dessertspoonful of finely chopped parsley. add the milk. boil the soup up. boil the soup up and serve at once. 1 lb. add the milk and parsley. ½ oz. of butter. When the vegetables are tender rub them through a sieve. add the milk and parsley. 4 potatoes. 2 onions. When the barley is quite soft. 1-1/2 pints of milk. of potatoes. or Allinson plain rusks. set these two in a saucepan over the fire with 1 quart of water. a little grated nutmeg. After preparing and washing the cabbage. and let all cook gently for 1 hour. of butter. ½ pint of milk. chop up the onion. 3-1/2 pints of water. Peel. add the parsley chopped up finely.

½ head of celery. and serve. Let all boil together. pepper and salt to taste. the nutmeg. and serve. nutmeg. herbs. scrape. 3 oz. of Allinson wholemeal bread without crust. and celery. of butter. and 1 dessertspoonful of Allinson fine wheatmeal. 1 blade of mace. return the soup to the saucepan. 1 medium-sized cauliflower. Return the mixture to the saucepan. boil the soup up. and add 5 pints of water. and cut them up small. set them over the fire with 3 pints of water. 1 dessertspoonful of finely chopped parsley. beat up the eggs and add them carefully. 4 good-sized carrots. If the carrots are old. 2 pints of water. 2 oz. Wash. Prepare and cut up the onions and celery. keeping the flowers whole. add the parsley. of butter. and the juice of a lemon. pepper and salt to taste. 1 large Spanish onion. 1-1/2 oz. 1 oz. add these. take it off the fire. and 2 blades of mace. peel the potatoes and cut them into small dice. 1 carrot. Wash the cabbage and shred it finely. butter. When the cauliflower is quite tender add the milk. in the saucepan in which the soup is to be made. and serve with sippets of toast. 3 oz. which should first be smoothed with a little cold water. bread. with the fried onions. Let all cook until quite soft. of breadcrumbs. and serve the soup with sippets of toast. CARROT SOUP (1). of butter. 1 fair-sized onion. Lastly. 1 onion. ½ oz. and if too thick add water to the soup. and pepper and salt to the water. Set the vegetables over the fire with 3 pints of water. ½ teaspoonful of nutmeg. Prepare and cut into small pieces the carrot. 1-1/2 oz. When the vegetables are tender drain the liquid. and seasoning. they will take longer cooking. of CARROT SOUP (2). Boil the milk and water and butter. 1 head of celery. add the lemon juice. with seasoning to taste. 1-1/2 oz. that they may not curdle. of butter. and mace. When the vegetables are tender. adding the mace. 1 turnip. CAPER SOUP. and fry it brown in the butter. Prepare the cauliflower by washing and breaking it into pieces. the butter. celery. pepper and salt to taste. 2 eggs. boil the vegetables in the milk and water until quite tender. Chop the onion up fine.and water equal parts. 1 oz. pepper and salt to taste. Chop up the capers. 1 large tablespoonful of capers. and boil the soup up. 1 turnip. ½ lemon. CLEAR SOUP. pepper and salt to taste. rub all through a sieve. of Allinson fine wheatmeal. butter. 1 teaspoonful of herbs. and then rub them through a sieve. add them and let the soup cook gently for 10 minutes. 1 pint of milk. season with pepper and salt. until the vegetables are quite tender. 1-1/2 pints of milk. boil it up. pepper and salt. thicken it with the wheatmeal rubbed smooth with a little milk. at the last add the juice of the half lemon. 1 turnip. 4 good-sized carrots. and boil in 1-1/2 pints of water. and 1 blade of mace. of Allinson fine wheatmeal. and serve. 2 large English onions. CAULIFLOWER SOUP. which will probably be in 1-1/2 hours. 1 teaspoonful of mixed herbs. allow it to boil up. which should be as thick as cream. return it to the saucepan. When quite soft. add the butter. and thicken the soup with the wheatmeal. a little nutmeg. 1 small head of 2 . 1 carrot. Scrape and wash the vegetables. rub the wheatmeal smooth with a little water. let it simmer with the soup for 5 minutes. adding the mace and seasoning. CLEAR SOUP (with Dumplings). and seasoning. and pepper and salt to taste. turnip. and cut the carrots into dice. adding the butter. re-heat the soup without allowing it to boil. 1 oz.

butter, 3 pints of water. Chop up finely the onions and fry them brown in the butter in the saucepan in which the soup is to be made; add the water. Cut up in thin slices the carrot and turnip, add these, with the herbs, nutmeg, and seasoning to the soup. Let it boil for I hour, drain the liquid, return it to the saucepan, and when boiling add the dumplings prepared as follows: ½ pint of clear soup, 4 eggs, a little nutmeg, pepper and salt to taste. Beat the eggs well, mix them with the soup, and season the mixture with nutmeg, pepper, and salt. Pour it into a buttered jug; set it in a pan with boiling water, and let the mixture thicken. Then cut off little lumps with a spoon, and throw these into the soup and boil up before serving.

for 5 minutes, and serve with a little plain boiled rice.

CORN SOUP.
1 breakfastcupful of fresh wheat, 1 quart of water, ½ pint of milk, ½ oz. of butter, ½ oz. of finely chopped parsley, 1 oz. of eschalots, seasoning to taste. Steep the wheat over night in the water and boil it in the same water for 3 hours, add the butter, the eschalots, chopped up very fine, and pepper and salt. Let the whole simmer very gently for another ½ hour, add the milk and parsley, boil the soup up once more, and serve.

LEEK SOUP (1).
2 bunches of leeks, 1-1/2 pints of milk, 1 oz. of butter, 1 lb. of potatoes, pepper and salt to taste, and the juice of a lemon. Cut off the coarse part of the green ends of the leeks, and cut the leeks lengthways, so as to be able to brush out the grit. Wash the leeks well, and see no grit remains, then cut them in short pieces. Peel, wash, and cut up the potatoes, then cook both vegetables with 2 pints of water. When the vegetables are quite tender, rub them through a sieve. Return the mixture to the saucepan, add the butter, milk, and seasoning, and boil the soup up again. Before serving add the lemon juice; serve with sippets of toast.

CLEAR CELERY SOUP.
1 large head of celery or 2 small ones, 1 large Spanish onion, 2 oz. of butter, pepper and salt to taste, and 1 blade of mace. 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. When brown, add 4 pints of water, the celery washed and cut into pieces, the mace, the pepper and salt. Let all cook until the celery is quite soft, then drain the liquid from the vegetables. Return it to the saucepan, boil the soup up, and add 1 oz. of vermicelli, sago, or Italian paste; let the soup cook until this is quite soft, and serve with sippets of crisp toast, or Allinson plain rusks.

LEEK SOUP (2).
1 dozen leeks, 1-1/2 pints of milk, 1 lb. of potatoes, 1 oz. of butter, pepper and salt to taste, and the juice of a lemon (this last may be omitted if not liked). Prepare the leeks as in the previous recipe, cut them into pieces about an inch long. Peel and wash the potatoes and cut them into dice. Set the vegetables over the fire with 1 quart of water, and cook them until tender, which will be in about 1 hour. When soft rub all through a sieve and return the soup to the saucepan. Add the milk, butter, and seasoning, boil up, and add the lemon juice just before serving. Should the soup

COCOANUT SOUP.
2 cocoanuts grated, 2 blades of mace, 1 saltspoonful of cinnamon, 3 pints of water, the juice of a lemon, 2 eggs, 1 oz. of Allinson fine wheatmeal, pepper and salt to taste. Boil the cocoanut in the water, adding the mace, cinnamon, and seasoning. Let it cook gently for an hour; strain the mixture through a sieve and then return the soup to the saucepan. Make a paste of the eggs, wheatmeal, and lemon juice, add it to the soup and let it boil up before serving; let it simmer

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be too thick add a little hot water. Serve with Allinson plain rusks.

MILK SOUP (suitable for Children).
1-1/2 pints of milk, 1 egg, 1 tablespoonful of Allinson fine wheatmeal, 1-1/2 oz. of sultanas, sugar to taste. Boil 1-1/4 pints of milk, add the sugar, beat up the egg with the rest of the milk and mix the wheatmeal smooth with it; stir this into the boiling milk, add the sultanas, and let the soup simmer for 10 minutes.

LENTIL SOUP.
1 lb. each of lentils and potatoes, 1 large Spanish onion, 1 medium-sized head of celery (or the outer pieces of a head of celery, saving the heart for table use), 1 breakfastcupful of tinned tomatoes or ½ lb. of fresh ones, 1 oz. of butter, pepper and salt to taste. Chop the onion up roughly, and fry it in the butter until beginning to brown. Pick and wash the lentils, and set them over the fire with 2 quarts of water or vegetable stock, adding the fried onion. Peel, wash, and cut up the potatoes, prepare the celery, cut it into small pieces, and add all to the lentils. When they are nearly soft add the tomatoes. When all the ingredients are quite tender rub them through a sieve. Return the soup to the saucepan, add pepper and salt, and more water if the soup is too thick. Serve with sippets of toast.

OATMEAL SOUP.
6 oz. of coarse oatmeal, the outer part of a head of celery, 1 Spanish onion, 1 turnip, 1 oz. of butter, and pepper and salt. Wash and cut the vegetables up small, set them over the fire with 2 quarts of water. When boiling, stir in the oatmeal and allow all to cook gently for 2 hours. Rub the mixture well through a sieve, adding hot water it necessary. Return the soup to the saucepan, add the butter and pepper and salt, and let it boil up. The soup should be of a smooth, creamy consistency. Serve with sippets of toast or Allinson plain rusks.

MACARONI STEW.
6 oz. of cold boiled macaroni, 1 large Spanish onion, 1 carrot, ½ lb. of tomatoes, ¼ lb. of mushrooms, 2 oz. of grated cheese, 1 oz. of butter, pepper and salt to taste. Wash, prepare, and cut up the vegetables in small pieces. Cover them with water and stew them until tender, adding the butter and seasoning. When tender add the macaroni cut into finger lengths, and the cheese.

ONION SOUP (French).
½ lb. onions, 3 oz. grated cheese, 2 oz. butter, some squares of Allinson wholemeal bread, pepper and salt to taste. Peel and chop the onions, and fry them a nice brown in the butter. When brown add to it the cheese and 3 pints of water. Boil all up together and season to taste. Place the bread in the tureen, pour the boiling soup over it, and serve.

MILK SOUP.
2 onions, 2 turnips, 1 head of celery, 3 pints of milk, 1 pint of water, 2 tablespoonfuls of Allinson fine wheatmeal, pepper and salt to taste. Chop up the vegetables and boil them in the water until quite tender. Rub them through a sieve, return the whole to the saucepan, add pepper and salt, rub the wheatmeal smooth in the milk, let the soup simmer for 5 minutes, and serve.

PARSNIP SOUP.
3 parsnips, 1 onion, 1 head of celery, ½ oz. of butter, ½ pint of milk, 1 quart of water, 1 tablespoonful of Allinson fine wheatmeal, 1 tablespoonful of vinegar, pepper and salt. Scrape the parsnips and cut them up finely, cut up the celery and onion, and set the vegetables over the fire with the water, butter, and pepper and salt

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to taste: when they are quite tender rub them through a sieve. Return the soup to the saucepan, add the milk and the thickening, boil up for five minutes, and before serving add the vinegar. This latter may be left out if preferred.

POTATO SOUP.
2 lbs. of potatoes, ½ stick of celery or the outer stalks of a head of celery, saving the heart for table use; 1 large Spanish onion, 1 pint of milk, 1 oz. of butter, a heaped up tablespoonful of finely chopped parsley, and pepper and salt to taste. Peel, wash, and cut in pieces the potatoes, peel and chop roughly the onion, prepare and cut in small pieces the celery. Cook the vegetables in three pints of water until they are quite soft. Rub them through a sieve, return the fluid mixture to the saucepan; add the milk, butter, and seasoning, and boil the soup up again; if too thick add more water. Mix the parsley in the soup just before serving.

PEA SOUP.
1 lb. of split peas, 1 lb. of potatoes, peeled, washed, and cut into pieces, 1 Spanish onion, 1 carrot, 1 turnip, ½ head of celery or a whole small one, 1 oz. of butter, pepper and salt to taste, Pick and wash the peas, and set them to boil in 2 quarts of water. Add the potatoes and the other vegetables, previously prepared and cut into small pieces, the butter and seasoning. When all the ingredients are soft, rub them through a sieve and return them to the saucepan. If the soup is too thick, add more water. Boil it up, and serve with fresh chopped mint, or fried dice of Allinson wholemeal bread. Allow 3 to 4 hours for the soup.

RICE SOUP.
3 oz. of rice, 4 oz. of grated cheese, a breakfastcupful of tomato juice, 1 oz. of butter, pepper and salt to taste. Boil the rice till tender in 2-1/2 pints of water, with the butter and seasoning. When quite soft, add the tomato juice and the cheese; stir until the soup boils and the cheese is dissolved, and serve. If too much of the water has boiled away, add a little more.

PEASE BROSE.
This is made by the Scottish peasant in this way. He puts some pea flour into a basin, and pours boiling water over it, at the same time stirring and thoroughly mixing the meal and water together. When mixed he adds a little salt, pepper, and butter, and eats it with or without oatcake.

RICE AND GREEN-PEA SOUP.
2 oz. of rice, 1 breakfastcupful of shelled green peas, 1 pint of milk, 1 quart of water, 1 oz. of butter. Boil the rice in the water for 10 minutes, add the peas, the butter and pepper and salt to taste. Let it cook until the rice and peas are tender, add the milk and boil the soup up before serving.

PORTUGUESE SOUP.
4 onions, 4 tomatoes, 1 oz. of grated cheese, ¼ lb. of stale Allinson wholemeal bread, 1 quart of water, 1 oz. of butter, 1 even teaspoonful of herbs, pepper and salt to taste. Slice the onions and fry them until brown, add the tomatoes skinned and sliced, the water, herbs, and pepper and salt, and let the whole boil gently for 1 hour. Cut up the bread into dice, and put it into the tureen, pour the soup over it, cover, and let it stand for 10 minutes to allow the bread to soak; sprinkle the cheese over before serving.

RICE AND ONION SOUP.
4 onions, 3 oz. of rice, 1-1/2 oz. of butter, 3 pints of water, pepper and salt. Chop the onions up very finely, and fry them with the butter until slightly browned; add the rice, seasoning, and water, and let the whole cook gently until quite soft. A tablespoonful of finely chopped parsley may be added.

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1 oz. Pick. 1 teaspoonful of thyme. and let the bread soak for a few minutes before serving. Boil the potatoes in their skins. pass the soup through a sieve. 1 stick of celery. of French beans or scarlet runners. and let the soup simmer for ½ an hour. Let it boil 10 minutes. 3 pints of water. pepper and salt to taste. cut up the other vegetables and add them to the water. 3 pints of chestnuts peeled and skinned. Set it over the fire with the butter and stew for 5 minutes. 2 eggs. ½ lb. 1 onion. ANDREW’S SOUP. and stir it with the sorrel for 5 minutes. Place the bread in the soup-tureen and pour the soup over it. 1 pint of water. Serve with sippets of toast. peel and cut up in slices the potatoes. the juice of 1 lemon. of butter. wash. Wash the spinach well. ½ oz. 3 pints of water. 1 pint of milk. 4 large potatoes. Pick and wash the sorrel and drain the water. serve with sippets of toast. of butter. 2 tablespoonfuls of Allinson fine wheatmeal. 2 eggs. 1 lb. 2 Spanish onions. and 2 oz. rub all through a SORREL SOUP (2).ST. of Allinson fine wheatmeal. when the potatoes are quite tender. Allow all to cook until thoroughly tender. add the water. and chop fine the sorrel. ½ lb. 2 turnips cut up in dice. and thicken it with the wheatmeal. and water. of Allinson wholemeal bread cut into small dice. then rub through a sieve. Allow the soup to simmer for 10 minutes. SPANISH SOUP. but do not allow them to boil. let it simmer for 5 minutes. adding pepper and salt to taste. add the butter. SCARLET RUNNER SOUP. and pepper and salt to taste. of sorrel. add also the butter and pepper and salt. which should be boiling. butter. 1-1/2 lbs. and set both over the fire with the water. of Allinson fine wheatmeal. SORREL SOUP (1). 1 pint of milk. and cook it in 1 pint of water with the onion and seasoning. of sorrel. of potatoes. of grated cheese. vinegar. of butter. Boil the chestnuts and vegetables gently until quite tender. 2 quarts of water. 2 lbs. and pepper and salt to taste. of butter. Rub them through a sieve and return the soup to the saucepan. of butter. Serve at once with sippets of toast. then add the milk. add the wheatmeal. pepper and 6 . pepper and salt. Return the soup to the saucepan (adding more water if it has boiled away much). and salt until the onion is quite tender. and serve with fried sippets of bread. butter. 1 teaspoonful of thyme. and boil both with the water. SPINACH SOUP. Cover it up. 1 oz. 2 quarts of water. and sift in the cheese before serving. before serving add the eggs well beaten. 1 carrot. 1 oz. 2 quarts of water. which will take 1-1/2 hours. pepper and salt to taste. chop up the onion. of butter. 1 dessertspoonful of vinegar. pepper and salt. 1 oz. seasoning to taste. 1 pint of clear tomato juice (from tinned tomatoes). 1 oz. when tender peel and pass them through a potato masher. Put the potatoes into a saucepan with the butter. tomato juice. String the beans and break them up in small pieces. SORREL SOUP (French) (3). 1 large Spanish onion. of butter. 1 chopped up onion. boil up again. of spinach. and seasoning to taste. 6 potatoes. of sorrel. 1-1/2 lbs. and chop up the sorrel. or Allinson plain rusks. This will make about 3 pints of soup. 1 oz. pepper. pepper and salt to taste. 1 lb. 1-1/2 oz. 2 oz. wash. Pick. as this would make them curdle. When the spinach is quite soft. salt to taste. remove the saucepan to the cool side of the stove and stir in the eggs well beaten.

2 Spanish onions. return it to the saucepan. pass the soup through a sieve. pepper and salt to taste. to a quart of water.sieve. 2 oz. sprinkle in the tapioca. or 2 lbs. add them with the chopped-up celery. If the soup is too thick. when the soup is boiling. and add the lemon juice last of all. boil all up. 1-1/2 lbs. add seasoning and the vermicelli. the mint. and let them cook with the water for about 20 minutes. 2 cabbage lettuces. small handful of spinach. 2 large turnips. or to shape. 1-1/2 oz. SUMMER SOUP. and 3 pints of water. 1 tin of tomatoes. 1 oz. Peel. small handful of sorrel. return the soup to the saucepan. Let the soup cook gently until the rice is tender. Add them to the liquid again. TOMATO SOUP (2). serve with croutons. which will take from 5 to 10 minutes. let all cook together for ½ an hour. simmer for ½ an hour. When all is quite tender add the peas and asparagus points. When the onion is browned add the tomatoes (the fresh ones should be sliced). SPRING SOUP. of tomatoes (or 1 tin of tomatoes). of tomatoes. and add the other ingredients and seasoning. TAPIOCA AND TOMATO SOUP. 1 tea-cup of cauliflower cut into little branches. Peel the onion and chop it up roughly. It too thick. salt and pepper to taste. also cut up the cucumber and onion. Fry it brown with the butter in the saucepan in which the soup should be made. let all cook until quite tender. 1 oz. and allow the soup to cook until the vermicelli is soft. and add them with the leaf of chervil and tarragon to the soup. 1 teaspoonful of herbs. 2 oz. Then drain the liquid through a strainer or sieve without rubbing anything through. butter. return the liquid to the saucepan. ½ pint of milk. Then strain off the liquid and pass the vegetables through a sieve. 1 leaf each of chervil and of tarragon. and boil it up before serving. add a little water. chop fine the onion. 2 oz. and 2 bay leaves (these may be left out it desired). and set on the fire. ¼ pint of peas. the tomatoes skinned and cut in slices. of tapioca. heart of small white cabbage lettuce. 1 cucumber. 1 quart of water. 1 oz. of rice. them in the butter for 10 minutes. TOMATO SOUP (1). 2 large carrots. and butter. bring to the boil. stir into it the spinach. 1 lb. 2 carrots. put them into a stewpan. together with 1 teaspoonful of sugar. and cut up finely the vegetables and stew VEGETABLE SOUP. and cauliflower. ¼ pint asparagus points. ¼ pint croutons. together with ½ pint of peas. add the milk. Mix the wheatmeal with the melted butter as in the previous recipe. wash. whole onions. then rub through a sieve and add butter and milk. vermicelli. Cut the carrots and turnip into small rounds. Cover the vegetables with cold water and allow them to boil from 2 to 3 hours. Stamp the sorrel and lettuce into small round pieces. 1 teaspoonful of herbs. 1 blade of mace. and simmer gently for 3 hours. freshly cooked. Cut the tomatoes into slices. Strain the mixture. 3 pints of water (only 2 if tinned tomatoes are used). 1 onion. the herbs and seasoning to taste. 1 pint shelled peas. the bay leaves and 3 pints of water. Add the water. 1 turnip. of butter. Season and add ½ pint green peas previously boiled. ½ head celery. 2 oz. and bring to the boil. 1 carrot. 1 large Spanish onion or 2 small ones. butter. add more 7 . pepper and salt to taste. 10 small spring onions. of butter. 1 large onion. 1 teacupful of pearl barley. a piece of mint. of butter. Cover with about 1 quart of cold water. Wash and cut up the lettuces. 1 turnip. pepper and salt to taste. of fresh ones.

2 tablespoonfuls of Allinson fine wheatmeal. chop up fine the onions. VEGETABLE MARROW SOUP. of butter. and the vermicelli. 1 oz. of finely chopped parsley.milk. of ground almonds. pepper and salt. 1 pint of milk. 8 . add pepper and salt to taste. 1 pint of water. and serve. Let the soup cook gently until the vermicelli is soft. add this to the soup. ½ oz. ½ oz. WHITE SOUP. 1 pint of milk. allow it to simmer for 5 minutes. Let the almonds and mace simmer in the water and milk for ½ of an hour. adding the butter. pepper and salt to taste. 2 blades of mace. Rub through a sieve. 1 onion. 1 medium-sized marrow. Boil up and serve. rub the fine wheatmeal smooth with the milk. of vermicelli. and add the parsley before serving. remove the mace. 1 quart of water. Remove the pips from the marrow. return the soup to the saucepan. pepper. and salt. and cook the vegetables for 20 minutes. 4 oz. cut it into pieces.

2 oz. pepper and salt.into it. Allinson fine wheatmeal. and slice them ¼ inch thick. 1 large head of celery. and the eggs well beaten. 3 eggs. Cut the vegetables into small dice. pepper and salt to taste. Eat with potatoes and tomato sauce. 1 pint of milk. wheatmeal. 3 eggs. two good-sized English onions. 2-1/2 oz. BATTER VEGETABLE. Make a batter of the milk. Bake the mixture in a piedish for 1-1/2 hours in a moderate oven. and bake the savoury for 1-1/2 hours. stirring frequently until the vegetables begin to brown and get soft. 2 oz. Make a batter meanwhile with the rest of the milk. and stew both gently in half the milk and the butter and seasoning. 8 oz. and adds to their wholesomeness. and fry them together. Make the batter with the milk. BATTER POTATO. of carrots. 1 English onion. then dry them on a cloth. Serve with vegetables and tomato sauce. ½ lb. 6 oz. BATTER CELERY. of onions. and eggs. This is a very tasty dish. meal. and bake the savoury for 1-1/2 hours. and let it get boiling hot. pepper and salt to taste. Peel and wash the potatoes. pour the mixture into it. When the celery and onion are quite tender mix the batter with them. of butter. ½ lb. grease a pie-dish. Prepare the celery. Chop fine the onions. cut it into small pieces. ½ lb. ½ lb. of potatoes. These dishes take the place of omelets and frequently of pies. Grease a pie-dish. 3 eggs. of potatoes. turn the mixture into it. to both of which they are in many particulars similar. turn into it the potatoes and onions. butter. 1 pint of milk. ½ lb. 1 pint of milk. chop up the onion pretty fine. The batter is used to keep the ingredients together. Put the butter into the frying-pan. of Allinson fine wheatmeal. the eggs and the wheatmeal. 1-1/2 lbs. of butter. of Allinson fine wheatmeal. add the vegetables and seasoning. of turnips. and season with pepper and salt. of shelled green peas (if in season). ½ lb. fry them in the butter until fairly well cooked. stir the fried potatoes and onions 9 .

serve with potatoes.SAVOURIES ARTICHOKES AUX TOMATOES. of butter. therefore. a cup of water is poured in to make the gravy. a crust is put on the top. adding seasoning and the butter. of Allinson fine wholemeal. of butter. soaked tapioca. 1 tablespoonful of Allinson fine wheatmeal. which are put in a pie-dish. which it will be in about ¾ of an hour. 1 pint of milk. Bake the savoury until brown. and some butter. carrots. a handful of finely chopped parsley. and cut them into slices. and then baked for 1 hour or so. and repeat the pouring over the contents of the pie-dish. of grated cheese. and may be eaten with potatoes. spreading some cheese between the layers. Whip up the eggs. and steep them over night in boiling water. Finish with a good sprinkling of cheese. mix them with the milk and pour the mixture over the bread and cheese in the pie-dish. thicken the sauce with the wheatmeal. pepper and salt to taste. salt. 2 oz. 1 breakfastcupful of rice. Cold beans are very nice if warmed in a frying-pan with oil or butter. the seasoning. rub through a sieve. and a little nutmeg. 1 oz. The beans should be cooked in only enough water to keep them from burning. and put into pots make an excellent substitute for potted meat. CARROTS AND RICE. wash them. ½ dozen eschalots. Pour the custard back into the basin. of artichokes. Pick the beans. BUTTER BEANS WITH PARSLEY SAUCE. of tomatoes (or three parts of a tin of tomatoes). This is made from boiled beans. of beans for each person. and the parsley. ½ lb. when it boils away. add only just sufficient for absorption. vegetables. a little nutmeg. Parboil the artichokes. In the morning. pepper. This is a tasty dish. If this is done 2 or 3 times the top slices of bread and butter get soaked and then bake better. pepper and salt to taste. slice the tomatoes and stew both in ¾ pint of water for 20 minutes. 3 eggs. This dish should be eaten with potatoes and green vegetables. The sauce is made thus: 1 pint of milk. pepper and salt to taste. pour it over the artichokes and stew both gently until the artichokes are quite tender. 3 oz. Cut the bread into slices and butter them: arrange in layers in a pie-dish. 1 oz. flavoured with pepper. 1-1/2 lbs. and dusting with pepper. until quite soft. Make tomato sauce as follows: Chop the eschalots up very finely. then last of all add the lemon juice. Boil the milk and thicken it with the flour. 6 medium-sized tablespoonful of tablespoonful of pepper and salt BREAD AND CHEESE SAVOURY. and sauce. the juice of ½ a lemon. 1 Allinson fine wheatmeal. of Allinson wholemeal bread. flavouring herbs. drain them. BEAN PIE. Mashed beans. just covering them. 1 finely chopped Parsley. salt. 2 lbs. This should also be done when a bread and butter pudding is made. which should first be smoothed with a little cold milk. Allow 2 or 3 oz. and butter are added. and mace. 10 . salt. which will be in about 2 hours. let them cook gently in the water they are steeped in with the addition of a little butter.

Cut the celery into pieces 3 inches long. well beaten. 2 eggs. and bake 1-1/2 hours. 2 heads of celery. 2 oz. eat with white or tomato sauce. Cut up the cauliflower and potatoes. of butter. ¾ lb. CAULIFLOWER AND POTATO PIE. pepper and salt. of chestnuts. add seasoning and the parsley. of Allinson fine wheatmeal. cover the dish with the pastry. also the butter cut into little bits. milk. stew it in the milk until tender. sprinkle half the cheese between the vegetables. 1 or 2 heads of celery. of potatoes. and bake the dish in a moderate oven for 20 minutes. 1 oz. 1 oz. sprinkle the breadcrumbs over the whole. or olive oil until a nice brown.to taste. CELERY CROQUETTES. Parboil the cauliflower and potatoes. pepper and salt to taste. beat up the eggs. of butter. and remove the skins. the butter and seasoning and the grated cheese. pepper and salt to taste. adding 1 oz. cut the former into pieces and slice the potatoes. Set the rice in the form of a ring on a dish. and fry them in boiling butter. place both in a pie-dish with the butter and seasoning. vege-butter. pour the sauce over it. CHESTNUT PIE. a teacupful of dried and sifted Allinson breadcrumbs. cut the butter into little bits and put them on the top of the pie. turn the vegetables into a pie-dish. make a batter of the meal. of the butter and seasoning to taste. of grated cheese. and a little cold water. serve with brown gravy. 4 oz. and bake for 15 minutes in a moderate oven. 2 eggs. make some pastry of the meal. add seasoning to it. ½ lb. and steam the parts used until they are a little tender. 1 oz. drain the water off to keep for stock. and the eggs. then into the breadcrumbs. dip them first into the egg whipped up. Boil the rice in 1 quart of water until quite tender and dry. 4 oz. chop the cabbage up fine. 1 pint of mashed potatoes. pour the batter over them. 3 eggs. drain the milk and make a sauce of it. 2 lbs. mix well. 3 eggs. slice the onion and stew until tender in 1 pint of water. 1 fair-sized boiled (cold) cauliflower. 8 oz. thicken them with the meal. Well wash the celery. of butter. sprinkle a few breadcrumbs over the whole. of grated cheese. 1 saltspoonful of nutmeg. pile the carrots in the centre. 1 large Spanish onion. and serve up very hot. dust with pepper and salt. remove the coarse outer stalks. 1 large cabbage. cut the celery into pieces. or any other cooking cheese. of butter. 1 lb. of butter until quite tender. and CELERY À LA PARMESAN. 2 tablespoonfuls of breadcrumbs. with Allinson fine wheatmeal. 1 small cauliflower. make a batter of the milk and eggs and meal. of butter. and adding the cheese and seasoning to taste. of cold boiled potatoes. Boil the cabbage in 1 pint of water until quite tender. 3 oz. 1 head of celery. and bake for 1 hour. place the butter in little pieces on the top. of butter. of Allinson fine wheatmeal. place the vegetables in a pie-dish. thickening 11 . Then cut them into pieces about 2 inches long. of Allinson fine wheatmeal. pepper and salt to taste. ½ lb. 2 oz. 1 pint of milk. 11/2 oz. ½ saltspoonful of nutmeg. mix all the ingredients together. sprinkle the rest of the cheese over all. CAULIFLOWER PIE. Put the celery into a pie-dish. Boil the chestnuts until partly tender. of Parmesan. COLCANON. pepper and salt. mix it with the mashed potatoes. and bake the pie for 1 hour. 1 pint of milk. ¾ pint of milk. removing the outer very hard pieces only. pour it over the vegetables. meanwhile slice the carrots and stew them in 1 pint of water and 1 oz.

Swell the sago over the fire with as much water as it will absorb. 1 pint of milk. Grate the onion. mix in the oatmeal and wheatmeal. adding the butter and seasoning. some oil or butter for frying. add the potatoes. and whip up the eggs. 8 oz. drop these in boiling clear soup or water (according to requirements). Make a batter of the meal. ½ lb. 1 oz. and mix all this with the macaroni. some Allinson fine wheatmeal ¼ teaspoonful of nutmeg. ½ oz. 1 dessertspoonful of curry. 3 finely chopped onions. Boil the rice in 1 pint of water. 1 dessertspoonful of mixed powdered herbs. butter. 4 eggs. pepper and salt to taste. of butter. eggs. press the mixture into a greased mould. and a little milk if needed. CORN PUDDING. all chopped fine. CURRY SAVOURY. 1 lb.mix these well with the rest. and bake the pie for 1 hour. When the rice is dry and tender mix in the curry. of macaroni. well beaten. and cut it up into pieces 1 inch long. not forgetting the herbs and seasoning. and. 2 eggs well beaten. 1 tin of sweet corn. beat up 1 egg. form this into balls. and bind the rice with that. 6 oz. salt to taste. with the butter in bits over the top. of boiled and grated potatoes. 1 oz. when melted. The whole should be a thick porridgy mass. 2 oz. curry. 3 eggs. and 1 teacupful of raspings. of butter. of breadcrumbs. place a piece of buttered paper over it. add the other ingredients. of rice. FORCEMEAT BALLS. Slice the tomatoes into a pie-dish. 2 breakfastcupfuls of tinned tomatoes. add a little milk it necessary. of oiled butter. and bake the savoury from ½ to 1 hour. 1 large Spanish onion. of butter. Form into balls. 1 dessertspoonful of curry. pepper and salt to taste. 1 gill of milk. mix the curry. if too dry add a little milk. 1 egg. mix the breadcrumbs with the tomatoes. then into the raspings and fry them a nice brown in oil or vege-butter. chopped very fine. 12 . well beaten. of wheatmeal. FAVOURITE PIE. of tomatoes. when quite soft put into it the butter to melt. pepper and salt to taste. small sago. 3 oz. heat all well through in the oven or in a steamer. 3 eggs. 2 breakfastcupfuls of Allinson breadcrumbs. add the eggs. 1 handful of parsley. mix all the ingredients together. 1 handful of parsley. 2 onions. 2 oz. 1 good teaspoonful of curry. Butter a pudding basin. 2 eggs. of HERB PIE. 1 ditto of lettuce. ½ oz. and let them cool a little. pour the mixture into a piedish. HAGGIS. onion and salt. eggs well beaten. salt to taste. 1 oz. and salt with the rice and lentils. turn the mixture into a pie-dish. 8 oz. Soak the breadcrumbs in the milk. 2 eggs. of rolled oatmeal. spread the mixture over the tomatoes. of Allinson fine wheatmeal. This can be made from cold potatoes and cold cabbage. 3 oz. and boil them for 5 to 10 minutes. turn out and serve with a white sauce. CURRY BALLS. and let it bake 1 hour. fry the onion brown in the butter. 1 breakfastcupful of rice. Boil the rice and lentils together until quite tender. dip them in the other egg. 1 oz. tie a pudding cloth over the basin. and steam the haggis for 3 hours. of butter. eggs and milk. 2 handfuls of spinach. 1 handful of spinach. 1 ditto of Egyptian lentils. pour into it the mixture. ½ saltspoonful of nutmeg. Boil the macaroni until tender. all the vegetables and seasoning. mix sufficient of the wheatmeal with the rest to make the mixture into a fairly firm paste.

1 oz. of Allinson fine wheatmeal. and finish with a layer of potatoes. eggs. If it is too dry. 1 breakfastcupful of tinned tomatoes. 1-1/2 oz. 1 pint of milk. ¾ lb. place bits of butter over the top. and cook them in only as much water as they will absorb. and the onions peeled and cut into thin slices. of mushrooms. LENTIL TURNOVERS. 2 lettuce hearts sliced fine. and add pepper and salt to taste. 6 oz. and bake the pie 1-1/2 to 2 hours in a moderate oven. Quarter the eggs and place them on the top. Drain and serve. adding the herbs. of butter. 1 Spanish onion. of potatoes. and seasoning. place the vegetables in a pie-dish. 3 eggs. and bake the pie for 1 to 1-1/2 hours. of butter. Cut the butter into little bits. butter. and seasoning well together. Add a little more hot water if necessary while baking to make up for what is lost in the cooking. when this is absorbed add the tomatoes. place them on the top of the potatoes. Pick and wash the lentils. and a little butter. Fry the onion in 1-1/2 oz. Mix the lentils and the breadcrumbs. beat up the second egg. 2 lbs. of butter. washed. make a batter with the milk. 1-1/2 oz. of potatoes. and fry them in the butter until nearly soft. 1 teaspoonful of thyme. Scald and slice the tomatoes. set them aside to cool. beating all well together. Peel. 2 eggs. parboil them in 1 pint of water. and ½ lb. of potatoes. of Allinson fine wheatmeal. and pour over as much water or vegetable stock as may be required for gravy. butter. beat up one of the eggs and add it to the mixture. 1 breakfastcupful of tinned tomatoes. roll them into the egg and raspings. LENTIL RISSOLES. fill the dish with hot water. ½ teaspoonful of herbs. 1 dessertspoonful of lemon juice. and the dish will still be very savoury. pour it over the vegetables. mix it with the lentils as they are stewing. 1 ounce of butter. 11/2 oz. Cover with a short crust. and eggs. 1 finely chopped onion. HOT-POT. 1 pint of milk. season it with pepper and salt. 1 lb. 1 breakfastcupful of breadcrumbs. pour the mixture into a buttered pie-dish. of tomatoes. and if necessary gradually a little more water to prevent the lentils from burning. of lentils. 8 oz. some raspings. pepper and salt to taste. 2 small onions. butter. pepper and salt to taste. Turn the mixture into a pie-dish. add a very little milk. ½ lb. herbs. 3 eggs. and cut into thin slices. and mix them with a batter made of the milk. Cut up into dice the potatoes and leeks. and boil them in enough water to cover them. but only just enough to make the mixture keep together. of onions. Peel. and bake the hot-pot for 2 hours or more in a hot oven. Form into rissoles. 1 English onion chopped very fine. Those who do not like tomatoes can leave them out. and bake it for 1-1/2 hours. or ½ lb. pepper and salt to taste. pepper and salt to taste. ½ lb. teaspoonful of herbs. a little nutmeg. wash. 1 bunch of leeks. When the lentils are quite soft. 1 lb. 6 oz. mix well. Have the lentils cooked beforehand. and cut up the mushrooms. LEEK PIE. chop LENTIL PIE. tomatoes. of lentils. dust a little pepper and salt between the layers. 3 hard-boiled eggs. of butter. Chop all the vegetables up finely. The potatoes should be peeled. and meal. and cut into dice the potatoes and onion. and fry the rissoles a nice brown in boiling butter or oil. lentils. 1 heaped-up 13 . mix all well.and 1 of mustard and cress. Pick and wash the lentils. 1 lb. of sliced fresh ones. vegebutter or oil for frying. Arrange the vegetables and tomatoes in layers. of lentils. and mix the fried vegetables. wash. and like a pureé (which will take from 1 to 11/2 hours). pepper and salt to taste. meal.

vegetables. and meanwhile make a paste of 6 oz. and serve. 3 eggs. LENTILS (CURRIED). Let it cool. stir them sometimes to prevent burning. and press the edges together. scatter breadcrumbs over the top. pepper and salt to taste. Chop fine the onion and fry it a nice brown in the butter. of butter. if necessary add a little milk to make it into a paste. MUSHROOM CUTLETS. Scald and skin the tomatoes. of mushrooms. cut up the rest of the butter in pieces and place them here and there over the breadcrumbs. stir a few minutes. chop up the onion. add the rice. Before serving add the butter and cheese. carrots. 1 lb. and salt. 1 breakfastcupful of potatoes cut into small dice. 1 dessertspoonful of curry. of rice. MINESTRA. When tender set them aside to cool a little. and 14 . of butter. ½ a cupful of tinned tomatoes. Then use for making sandwiches with very thin bread and butter. ½ lb. turn half over. and fry them in the rest of the butter. 1 small onion. and let the lentils cook gently until they have become soft and make a fairly firm purée. When the lentils are quite soft. the eggs. of lentils. 1 egg well beaten. pepper and salt to taste. only just covered with water.fine the onion. the whole should be a fairly firm pureé. according to their size. of fresh tomatoes or ½ a tinful of tinned ones. add the fried MUSHROOM PIE. 2 oz. onions. Peel and wash the mushrooms. Roast the rice in a frying-pan in half of the butter until browned. of mushrooms. and serve with brown sauce. 2 breakfastcupfuls of flagolet beans. of butter. 1 oz. and set them over the fire to cook. 1-1/2 lbs. AND RICE. then set it over the fire with 1-1/2 pints of water and the lentils. 2 eggs. Peel and wash the potatoes. of butter. adding the mace. pepper. dip them in the other egg well beaten. 1 teacupful of breadcrumbs. cut into squares of about 4 inches. also pepper and salt. Mix the mushrooms and onion with the breadcrumbs. add also pepper and salt to taste. 2 oz. and potatoes. of grated Parmesan cheese. When they are done remove the mace and turn the lentils out to get cold. moisten the edges. and salt to taste. of butter. onions and tomatoes to the lentils. ½ teaspoonful of herbs. If too dry. ¼ lb. shape the mixture into cutlets. add the curry. 1 teaspoonful of mixed herbs. of Allinson fine wheatmeal and 2 oz. Serve with tomato sauce. Roll the paste out thin. 1 teaspoonful of finely chopped parsley. and fry them in 1 oz. well beaten. Place some of the lentil mixture in each. and celery mixed (the latter cut up small). add a little more water as may be required. pepper and salt to taste. Peel and cut up the mushrooms. 1 breakfastcupful each of lentils and rice. and cook all together gently until the rice is soft. and mix all well. adding more water if necessary. 1 Spanish onion. a little milk. Bake for 15 minutes in a floured tin. and 3 hard-boiled eggs. ½ teacupful of mashed potatoes. 1-1/2 lbs. 1 oz. Boil the vegetables in 1 quart of water until quite tender. and salt to the cooked rice and lentils. and fry both in the butter. 2 oz. ¼ lb. also the lemon juice and seasoning. Pick and wash the lentils. of potatoes. some breadcrumbs. cut them into slices and place them in a buttered pie-dish. and cut them into 2 or 4 pieces. picked and washed. FOR SANDWICHES. 2 oz. 1 English onion. of butter or vege-butter and a little water. Bake the savoury for ¾ of an hour to 1 hour. Spread all over the tomatoes. LENTILS (POTTED). Add them to the lentils now cooking. 1 blade of mace. Smooth the curry with 1 spoonful of water. of butter.

remove the stalks. and 2-1/2 oz. of butter. pepper and salt to taste. a good deal of liquid will run from the mushrooms. 1 small onion chopped fine. of mushrooms. and fry them and the onion in the butter. frying oil. which let cook in the juice until tender. cut them up in small pieces dredge them with pepper and salt. of butter. ½ lb. ½ lb. bake in a moderate oven. MUSHROOM SAVOURY. each of medium oatmeal and Allinson fine wheatmeal. Pick and wash the mushrooms. and cut up the mushrooms. and turn them into a pie-dish with the water. and cut the rest of the butter into bits to be scattered over the mushrooms. of Allinson fine wheatmeal. and more digestible than white flour pastry. 3 oz. chop up the onions very fine. adding the herbs and seasoning. parboil them with 1 pint of water. 1 lb. Make the crust in the usual way with cold water. very tasty. 1 oz. OATMEAL PIE-CRUST. The Gravy. Pour the mixture into a greased pie-dish. For the pastry. cover with a short crust. roll it out. and place them on the top. 1 teaspoonful of Allinson cornflour. 1 small English onion. and a little water. 4 oz. line a large plate and heap the mushrooms upon it. melt the butter in the frying-pan and fry the mushrooms and onion in it. and tomato sauce. Crush the rusks and soak in the milk. pick and wash the mushrooms. of butter (or 3 tablespoonfuls of Allinson frying oil). 1 tablespoonful of vermicelli broken up small. keep a little of the paste. adding pepper and salt to taste. and place as much mushroom on each as it will conveniently hold. and fry them in the butter for 5 to 10 minutes. of butter. Serve with brown gravy. and cook the mushrooms and onion for 10 minutes with the butter in ½ pint of water. make pastry with the meal. pepper and salt to taste. Peel. when you line the plate. When they have cooked in the butter for 10 minutes add them to the other ingredients.cut them into pieces the size of walnuts. 1 lb. bake the pie ¾ hour in a moderate oven. of mushrooms. and season with pepper and salt. Chop up the onion. of butter. It will be found beautifully short. ½ oz. MUSHROOM TART AND GRAVY.—The stalks of the mushrooms. strain. 4 eschalots chopped very fine. then gently cook them in ¾ pint of water for ½ hour. cut it in squares of about 4 inches. dredge well with pepper and salt. pepper and salt to taste. 3 oz. fill with the mixture. and bake them in a moderate oven for an hour. let the mixture cool. of Allinson fine wheatmeal. 2 oz. and thicken it with the cornflour. of butter or Allinson 15 . of medium-sized mushrooms. and press the edges well together. MUSHROOM TURNOVERS. and a little cold water. wash. of mushrooms. and bake the savoury for 1 hour. cover with crust. pepper and salt to taste. 4 ounces of Allinson plain rusks 3 eggs. dry them and cut them into pieces. Roll the paste out. Serve with green vegetables. ½ lb. Make the pastry of the meal. adding seasoning and the bay leaves. and bake the pie for ¾ of an hour to 1 hour. line some tartlet tins with Allinson wholemeal crust. cut this into thin strips and lay them in diamond shape across the pie. and pepper and salt to taste. Peel and wash the mushrooms and cut them up. of vege-butter or butter. Mix all well in the pie-dish. MUSHROOM TARTLETS. 4 oz. folding them in triangular shape. of the butter. add the eggs well whipped. ½ lb. Press the edges of each square together. return the sauce to the saucepan. potatoes. quarter the eggs. butter. 1 pint of milk. stir into it the vermicelli. 1 oz. Fry the stalks and eschalots in the butter. 3 bay leaves.

and cut into pieces the potatoes. Have ready the pastry made with the meal. and bake the pie from ¾ of an hour to 1 hour. line with it a baking-tin. pepper and salt to taste. pinching the edges over.ONION TART. ½ lb. of potatoes. of vermicelli or sago. Thicken the liquid with the cornflour. add a little soaked tapioca and very little butter. and stew them with 1-1/2 oz. adding the seasoning beat up the eggs and mix them well with the onions over the fire. of tomatoes. also the seasoning. of Spanish onions. POTATO PIE. pepper and salt. pour the mixture of onions. ½ pint of cream. POTATOES AND MUSHROOM STEW. fold the pastry over. of Allinson fine wheatmeal. 3 eggs. stew them in the butter for 10 minutes. flavour with herbs. of Allinson fine wheatmeal. and a little cold water. Peel. roll it out. 1 lb. 1 oz. and 1 teaspoonful of Allinson cornflour for thickening. Sprinkle in the thyme. and set both over the fire with 1 pint of water. 2 medium-sized Spanish onions. eggs. place the onions and eggs on it. Make the crust. of butter or a proportionate quantity of Allinson frying oil to 1 lb. of wheatmeal. cover with short wheatmeal crust. put into a pie-dish. of potatoes. of butter. of butter (or Allinson frying oil). wash. let cook until the potatoes are about half done. adding the butter and the vermicelli or sago. When tender let the onions cool. wash. Cook until soft. of butter. 2-1/2 oz. Chop the onions fine. boil up. 4 oz. 3 hard-boiled eggs. 1-1/2 lbs. ½ lb. and as much cold water as needed. pepper. pepper and salt. butter. of butter. add them to the other ingredients. 1 dessertspoonful of thyme. cut the rest of the paste into thin strips. The crust looks better if brushed over with white of egg before baking. bake the tart in a moderate oven until golden brown. Slice the onions. of English onions. 6 oz. Boil the potatoes in their skins. scald and skin the tomatoes and cut them into pieces also. forming diamond-shaped squares. of butter without browning them. To make a very plain pie-crust use about 2 oz. and serve. 1 lb. stew with a little water until nearly done. and boil in about 1 pint of water. and salt. and the cream. This is a Turkish dish. of butter or oil. of Allinson fine wheatmeal. and bake 1 hour. the butter and seasoning. 1 Spanish onion. touch with the fingers as little as possible. and mix all the ingredients well. and bake the turnover brown. Make a paste with the meal and the rest of the butter. mix with them the eggs. pepper and salt to taste. remove the mixture as it begins to set. and cut them into pieces. of mushrooms. and drain them. 1 oz. For the crust. and when nearly soft drain. peel. Mix them with the potatoes in a piedish. and let all stew together until tender. 1 Spanish onion. keeping back a small quantity of the paste. For the pastry. Quarter the eggs and place the pieces on the top of the vegetables. 1 oz. of butter. 3 oz. well beaten. cover the dish with it. 3 eggs. Meanwhile skin. ½ lb. 1 oz. Chop up roughly the onion. 3 breakfastcupfuls of Allinson 16 . 2 lbs. Serve with gravy. ONION TURNOVER. Roll or QUEEN’S APPLE AND ONION PIE. and lay these crossways over the tart. Add pepper and salt. 2 lbs. POTATO AND TOMATO PIE. and cut into pieces the mushrooms. and cream into the paste-lined tin. and mix all with the potatoes and tomatoes. and mix with milk instead of water. boil them a few minutes in a little water. chop up the onion. Slice potatoes and onions. Eat this pie with green vegetables.

SAVOURY FRITTERS (1). of breadcrumbs. Form into fritters. then add the parsley. pepper and salt to taste. and a little hot milk. potatoes. add the mashed potatoes. of onions. pepper and salt to taste. 1 tablespoonful each of finely chopped parsley and spring onion. mix the herbs and onion with the custard. and enough hot milk to smooth the breadcrumbs. Put the rest of the butter in little bits on the top of the pie. then one of tomatoes and so on until full. form into fritters. Chop the onion up fine and fry it brown in the butter. Cut the tomatoes into slices. 1 tablespoonful of finely chopped parsley. 6 eggs. pepper and salt to taste. of the butter. Stew the onions in 2 oz. add the eggs beaten up. ½ a saltspoonful of nutmeg. pepper and salt. of apples. 2 eggs. and bake 1 hour. and bake in a moderately hot oven until set. of butter. 1 quart of milk. The remainder of the onions place round the fritters on the dish. 1 teaspoonful of mixed herbs. of butter. SAVOURY FRITTERS (2). 11/2 oz. a layer of apple and onion. 12 oz. 1 teaspoonful of powdered sage. of butter. herbs. 3 lbs of Spanish onions. 2 eggs. 3 eggs. Heat the milk. pepper and salt to taste. pour the mixture into a buttered piedish. Serve with 17 . then add the sage to them. 8 breakfastcupfuls of Allinson breadcrumbs. a little boiling milk. Serve with brown gravy. 1 large English onion. or oil a nice brown. place in it first a layer of breadcrumbs. SAVOURY CUSTARD. of butter. finishing with breadcrumbs. and sauce. 1 teacupful of mashed potatoes. 2 lbs. Prepare the breadcrumbs in the same way as for “Queen’s Onion and Apple Pie. 1 quart of milk. Grease a pie-dish. the onions and seasoning for 10 minutes. of the butter. ½ saltspoonful of nutmeg. of butter. and bake it until lightly brown. 3 oz. pepper and salt to taste. ½ oz. QUEEN’S ONION PIE. pepper and salt to taste. Proceed as above. and mix all well together. Mix the breadcrumbs with the eggs. but any kind of cooking cheese can be used. ½ teaspoonful of spice. 2 finely chopped onions. Serve with green vegetables and potatoes. Serve with vegetables. of Spanish onions. dredge with flour. 1 teaspoonful of dried sage. of butter. adding the herbs and seasoning. and bake until set. butter a piedish with ½ oz. mix all well. of breadcrumbs. and stew them gently with 1 oz. 6 oz. and seasoning. pepper and salt to taste. 6 eggs. 1 oz. of butter. SAVOURY CUSTARD (Another way). the spice and seasoning until quite tender. and fry them a nice brown. and a little hot milk. 6 oz. 1 dessertspoonful of finely chopped parsley. ½ lb. Chop the onions up small and fry them in the butter. Parmesan is the best. 1-1/2 lbs. of grated cheese. Place the rest of the butter on the top in little bits. and mix the cheese and seasoning with them. Mix a third of the onions with the breadcrumbs. stew them gently (without adding-water) with 1 oz. 2 oz. well beaten. cut into slices the onions and apples.breadcrumbs. repeat this until your dish is full. 3 breakfastcupfuls of Allinson breadcrumbs. and bake the pie for 1 hour. Soak the breadcrumbs with enough hot milk to just moisten them through. of tomatoes. Mix well with the hot milk. meanwhile whip the eggs well. QUEEN’S TOMATO PIE. Whip up the eggs and mix both ingredients with the breadcrumbs. 3 eggs. place a layer of breadcrumbs in your dish. 2 lbs. and fry in butter or oil.” place the onions and breadcrumbs in layers as in the previous recipe. add the eggs well beaten. 3 eggs. finishing with breadcrumbs.

Dissolve the mustard in a little water. Serve very hot with grated cheese. add pepper and salt. Butter a pie-dish with the rest of the butter. of butter. time from 15 to 20 minutes. dissolve part of the butter on the stove and add both to the other ingredients. 4 pickled walnuts and the vinegar to taste. a few breadcrumbs. ½ lb. 1 lb. ½ lb. cover with paste. eggs and seasoning. of butter. of butter. of butter. and cook until tender. of Allinson fine wheatmeal. 1 oz. Whip up the eggs and add to each egg 1 dessertspoonful of water. SAVOURY PICKLED WALNUT. 6 oz. adding the herbs. then mix the parsley with them. and press the edges together. 1 teaspoonful of mustard. Roll it out thin. 1 lb. Turn the mixture into a bowl to cool. Make a paste of the wheatmeal. of parboiled potatoes. Bake the little tartlets in a moderately hot oven until done. herbs. of butter. 1 pint of milk. the cheese and seasoning with the eggs. and 1 teacupful of water. of tomatoes. For the crust 6 oz. let the onions simmer a few minutes longer. slice the tomatoes. when boiling stir in the eggs and cheese mixture. chop up the onions and boil them in a little water until soft. 4 oz. of onions. cover the vegetables with it. and SPANISH ONIONS AND CHEESE. and let it cook for 1 hour in the oven. Pour over the mixture 1 pint of water. Cut up lengthways as many onions as may be required. Rub the butter into the flour. they will take from 15 to 20 minutes. 3 eggs. SPAGHETTI AUX TOMATOES. and serve at once with squares of toast. Mix the tomato juice with 1 pint of water and let the liquid come to the boil. fill with the egg and cheese mixture. mix all well. when there will be a lot of juice boiled out of the onions. SAVOURY PIE. according to number in family. of haricot beans. and bake the pie 1 hour in a moderate oven.apple sauce. pepper and salt to taste. 4 oz. mixing the paste with a knife. of Allinson bread. Moisten the edges of the paste in the patty pans. 1 lb. Set them over a fire in a saucepan with a piece of butter the size of a walnut. Mash up the pickled walnuts. 1 gill of cream. of spaghetti. Meanwhile have ready the paste for the pastry. let them stew gently for 1-1/2 hours. cut the potatoes in small dice. grated cheese. thicken the liquid on the onions with some Allinson fine wheatmeal. ½ lb. 1 teaspoonful of powdered mixed herbs. add the butter and seasoning. the strained juice of one tin of tomatoes. 1 oz. Chop fine a handful of parsley. SPANISH ONIONS (Stewed). of butter. add enough water to make it hold together. throw in the spaghetti. and seasoning. taking care to keep the contents of the saucepan boiling fast. Peel 18 . pepper and salt. 1 grated English onion. pepper and salt to taste. the rest of the butter and a little cold water. mix this. of fine wheatmeal. and 2 oz. Have the beans boiled the previous day. add the parsley. pepper and salt to taste. cut up the eggs. pepper and salt to taste. and bake. Heat the butter in a frying-pan. pour in the mixture. line small patty pans. of cheese. 2 hard-boiled eggs. 4 eggs. 2 oz. 1 teaspoonful of herbs. place them in a pie-dish. This is a very nice dish for the evening meal. stirring it with a knife over the fire until set. 4 oz. of Spanish onions. SAVOURY TARTLETS. and mix all the ingredients thoroughly in the pie dish. onion. This is a very savoury dish and suitable for an evening meal. Soak the bread in the milk. and 1 oz. 1 oz. 1 tablespoonful of finely chopped parsley. ½ lb. of butter.

Chop up finely the part removed. SPINACH DUMPLINGS. 1 oz. 1 teaspoonful of powdered dry sage. SPANISH STEW. Choose as many onions of equal size as are required and boil them whole in plenty of water until tender. 4 good-sized Spanish onions. Add seasoning. 2 oz. cut up the butter into bits and scatter it over the breadcrumbs. Place the onions in a pie-dish or deep tin. and seasoning. let the whole simmer for another 10 minutes. Arrange the onions in a pie-dish in layers. Finish with the cheese. and a little more water if necessary. the milk and vermicelli. scatter breadcrumbs on the top. add the tomatoes cut in slices. 1 lb. 3 eggs. remove the threads of cotton. keeping the water they were boiled in as stock for soup or stew. quarter them—chop fine the onion. and bake them until quite tender. Beat up the egg. mix it with the breadcrumbs. drain it dry. Pick and wash the spinach. which should be ready on a hot dish on slices of toast. 1 small English onion. butter. of tomatoes. and dry the mushrooms—if big. of butter. pepper and salt. put the rest of the butter on the top of the onions. 2 lbs. 1 oz. flour them. of vermicelli. 1 lb. sprinkling cheese and a little pepper and salt between each layer. and thicken it with the cornflour. of butter. milk. and bake about 2 hours. ½ pint of milk. Form into balls. 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. and mix it with the eggs well beaten.and slice the onions thinly and grate the cheese. 2 lbs. and some Allinson fine wheatmeal. Then drain them. Boil the milk with the butter and seasoning. boil it with the onions without water until quite tender. melt 1 oz. Make the sauce as follows: ½ pint of milk. boil up and serve with curried or plain boiled rice. Replace the slices cut off the tops of the onions. Have ready the brown sauce. and seasoning. 1 dessertspoonful of Allinson cornflour. of potatoes. pepper and salt. pepper and salt to taste. thicken with the cornflour. wash. of spinach. and fry both in the butter for 10 minutes. Cut up into dice the potatoes and onions. of butter. 1 oz. and tie them on with white cotton. drop them into boiling water. and serve. pepper and salt to taste. and salt. Boil the sauce up again and pour it over the onions. juice of ½ a lemon. 1 breakfastcupful of Allinson breadcrumbs. an egg. of mushrooms. 1 lb. Peel. the sage. Add as much of the meal as necessary to make the mixture into a soft paste. Add the water. cover them up. of Spanish onions. STUFFED SPANISH ONIONS WITH BROWN SAUCE. and pour the sauce over the cooked onions. and stew them with the butter and very little water. STEWED MUSHROOMS. pepper. and 2 oz. serve with potatoes and gravy. and let it all simmer for 20 minutes. This is nice eaten cold as well as hot. of butter. 19 . pepper and salt to taste. and boil them 5 to 10 minutes. ½ pint of water. and mix with the breadcrumbs. 1 heaped teaspoonful of cornflour. of butter. the time necessary being about 2 to 2-1/2 hours. Boil the onions for 20 minutes and drain them. when they are tender. Pour a small teacupful of water into the pie-dish. 1 oz. and cook the vegetables 10 minutes longer. of the butter. the lemon juice. SPANISH ONIONS AND WHITE SAUCE. chop the spinach fine. or a dessertspoonful of minced fresh sage. 2 finely chopped onions. and stuff the onions with the mixture. ½ pint of milk.

put into a pie-dish in alternate layers. and haricot beans. Serve with slices of lemon or tomato sauce. and eschalots. mint. mint. 1 oz. salt. ½ lb. of vermicelli. cover the pie with the crust. place a bit of butter on each. 1 oz. of butter. of onions. 2 hardboiled eggs. adding the butter and seasoning. of Allinson fine wheatmeal. pepper and salt. cover with wholemeal crust. and some oil or butter. 1 egg. 4 eggs. 1 oz. This mixture can also be used cold for sandwiches. put them into a tin. Cut up the potatoes and onions into dice. TOMATOES À LA PARMESAN. parsley. 20 . and mash up together equal quantities of potatoes. 8 oz. 2 ditto of parboiled finely cut turnips. pepper and salt to taste. ¾ pint of milk. and a little butter to taste. and slice the tomatoes. carrots. place them on hot buttered toast. 2 oz. 1 breakfastcupful of breadcrumbs. 3 oz. TOMATO PIE. Make a sauce with the milk. 1 lb. of Allinson fine wheatmeal. mix all the ingredients. Scald. Cut tomatoes and Spanish onions in slices. skin. dip in frying batter. of butter. and fry the balls in vege-butter or oil till golden brown. Melt the butter in a frying-pan. For the crust. nutmeg. of butter. and season nicely with pepper. ½ oz. fill the tomatoes with the stuffing. keep stirring until the mixture has thickened. wheatmeal.SWEET CORN FRITTERS. of Parmesan cheese. pour ½ a teacupful of water in the tin. Add it to the tomatoes with seasoning. vegetable marrow. and eschalot. and fry the fritters a golden brown. Bind with beaten eggs. Boil till soft. pepper and salt to taste. of tomatoes. and serve hot. 8 medium-sized tomatoes. ½ saltspoonful of nutmeg. VEGETABLE BALLS. 2 eggs. 1 teaspoonful each of finely chopped parsley. TOMATO TORTILLA. ½ tin of sweet corn. add a little soaked tapioca. Make a small opening in the tomato and take out the seeds with a teaspoon. Make a stuffing of the breadcrumbs. bake 1-1/2 hours. seasoning it with a little cayenne pepper if handy. add the tomatoes and eggs cut in slices. and the eggs well beaten. and bake for 1 hour. Have some oil (vege-butter) boiling in the frying-pan. lentils. of tomatoes. of butter. and stew in the butter until quite tender and until a good deal of the liquid has steamed away. Put in sufficient water to make gravy. milk. of butter. and cheese. eat with baked potatoes and bread. Serve on hot buttered toast. Make a batter of the meal. Make a paste with the meal. These are an excellent addition to stews. turnips. meal. 4 large tomatoes. Turn them into a pie-dish. When the tomatoes are baked. drop spoonfuls of the batter into the boiling fat. 3 oz. 1 dessertspoonful of Allinson fine VEGETABLE MOULD. and bake the tomatoes 15 minutes. and add the vermicelli broken up small. pepper and salt. adding the seasoning and the sweet corn. and seasoning. and a little cold water. 2 breakfastcupfuls of mashed potatoes. pepper. Bake the tomatoes in a tin with the butter and a dredging of pepper and salt. and salt. ½ pint of milk. 1-1/2 lbs. TOMATOES AU GRATIN. pour the sauce over. and mixed herbs. TOMATOES AND ONION PIE. 1 oz. and parboil them in 1 pint of water. butter. Whip the eggs and stir them into the cooked tomatoes. adding the egg well beaten.

VEGETABLE PIE (2). VEGETABLE STEW. YORKSHIRE PUDDING. Mix all the ingredients thoroughly. cover with the lid or tie a cloth over it. turnips. sprinkle in the sago. Fill in the mixture. butter a mould. Turn out. and green peas all mixed. French beans may be used. Thoroughly beat the eggs. of butter. pour the vegetables into a pie-dish. potatoes. potatoes. carrots. NUTROAST. and bake until it is brown. and 1 pint of water. 21 . Let all the vegetables stew gently with the butter and 1 pint of water until they are nearly tender. Allow all to stew for 2 hours. scald and skin them. and enough milk just to smoothly moisten the mixture. cut up the eggs in quarters. Serve with vegetables. cut them in pieces not bigger than a walnut. 6 oz. onions. of butter. and pepper and salt to taste. onion. each of carrots. and serve. turn into a buttered bread tin and steam 2-1/2-3 hours. 2 good sized tomatoes or a cupful of tinned ones. celery. potatoes. butter (oiled). make a batter of them with the flour and milk. 1 pint of milk. Beat the eggs up and mix all the ingredients well together. and sauce. scald and skin the tomatoes. ground cob nuts. sprinkling the sago between the vegetables. pepper and salt to taste. Fry 2 Spanish onions in 2 oz. VEGETABLE PIE (1).carrots. 1 dessertspoonful of sago. breadcrumbs. add water if more is required for the pie to have sufficient gravy. pepper and salt to taste. 1 teaspoonful of mixed herbs. pour the whole into a pie-dish. 1 small cauliflower. ½ lb. 1 teaspoonful of mixed herbs. 1 teaspoonful of mixed herbs. pepper and salt to taste. 1 good pinch of mixed herbs. cut them into pieces the size of nuts. 2 carrots. 2 hard-boiled eggs. 3 hard-boiled eggs. of butter. green peas. then mix a tablespoonful of Allinson fine wheatmeal with ½ pint of milk. 2 oz. Wash and prepare the vegetables. and steam for 2 hours. ½ lb. 4 eggs. These vegetable pies can be varied according to the vegetables in season. stew them in the butter and 1 pint of water until nearly tender. 1 small onion chopped very fine. pour in the batter. add water to make gravy if necessary. Prepare the vegetables. Add to the stew. and season it. a little white celery. turn out and serve with brown sauce. and serve with brown sauce. 2 oz. 1 oz. 1 lb. Scatter them over the batter. and cover all with a crust. add the pepper and salt and the mixed herbs. turnips. To use half each of Allinson breakfast oats and wheatmeal will be found very tasty. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables. 2 eggs. of butter. and seasoning. and bake it ¾ hour. place the pieces on the top of the vegetables. When cooked. lentils. pepper and salt to taste. if fresh tomatoes are used. cooked haricot or kidney beans. and vermicelli or tapioca substituted for the sago. of Allinson fine wheatmeal. add the herbs. cover with a crust. 1 oz. and cut the rest of the butter in bits. each of tomatoes. then add 3 turnips. ½ lb. 4 eggs. Well butter a shallow tin. 1 tablespoonful of sago.

of grated cheese. of macaroni. but if any does remain it should be saved for sauce. When soft add seasoning. which contains more fleshforming matter than butcher’s meat. with grated cheese. The Genoa macaroni takes longer. Then place a layer of it in a pie-dish. or baked potatoes. caper. finishing with a sprinkling of cheese. of butter. and if desired. MACARONI CHEESE. pour over the mixture of macaroni and other ingredients. as the pipes or pieces otherwise stick together. of macaroni. the thin spaghetti kind is done in from 15 to 20 minutes. stock for soup. little or no fluid may be left. and repeat the layers of macaroni and cheese.MACARONI (Italian). according to the kind used. use Naples macaroni. It is made from Italian wheat. For those who have a weak digestion plain boiled macaroni with grated cheese added at table is better and lighter. 1 teaspoonful of Allinson cornflour. so that when the macaroni is done. In the manufacture of macaroni some of the bran is removed from the flour. mix all well with the eggs. Eat with vegetables and tomato sauce. &c. Boil the macaroni till tender in 2 pints of water. it may be eaten with any kind of vegetables. Beat the eggs well in the dish in which the macaroni is to be served. and place them here and there on the top. 2 eggs. and the breadcrumbs.. and 22 . onions. ½ oz. or fried onions. of cheese. of butter. of grated cheese. The Italian paste is mostly used as an addition in clear soup. ½ lb. and 1 oz. That which is slightly yellow is to be preferred to the white. 3 oz. ¾ pint of milk. 8 oz. the cheese. as it contains valuable nutritive material. 3 oz. Cut the butter in pieces. 1 tablespoonful of finely chopped parsley. but the meal left is still very rich in flesh-forming matter. some breadcrumbs. of butter. It may be cooked in plain water. From 2 to 4 oz. dust with pepper. cornflour. Macaroni requires from 25 minutes to ½ an hour cooking. Bake it in a moderately hot oven until brown. A very simple nourishing and satisfying meal can be made from macaroni plainly boiled. MACARONI CREAM. and vermicelli and Italian paste are done in a few minutes. As the coarser particles of the bran have been taken away. Boil the macaroni in slightly salted water until soft. and serve. 6 oz. If neither spaghetti nor vermicelli are handy. sprinkle some of the grated cheese over it. onion. or parsley sauce. as the latter is usually poorer than the former in mineral salts and fleshforming substances. or fruit. or in milk and water. pepper and salt to taste. Boil the macaroni until tender in only as much water as it will absorb. MACARONI Macaroni is one of the most nutritious farinaceous foods. to which the butter has been added. may be regarded as the amount to be allowed at a meal for grown-up persons. Make a sauce of the milk. pepper and salt to taste. of spaghetti or vermicelli. and must therefore always be eaten with green vegetables. Macaroni takes from 20 minutes to 1 hour to cook. ½ lb. a little salt may be added by those who use it. macaroni is slightly constipating. Macaroni should always be boiled before being made into various dishes. pepper and salt to taste. and care should be taken to use just enough water to cook it in. 2 oz. and the parsley. Macaroni should be thrown into boiling water and be kept boiling.

cheese (you can use Parmesan, Gruyère, or Canadian cheese). Place the macaroni in a pie-dish, pour the sauce over it, grate some more cheese over the top, and let the macaroni brown in the oven.

MACARONI SAVOURY.
4 oz. of boiled macaroni, 4 oz. of Allinson fine wheatmeal, 3 eggs, ¾ pint of milk, 1 finely chopped onion, the grated rind of 1 lemon, 2 oz. of grated cheese, 1 tablespoonful of finely chopped parsley, 1 oz. of butter, ½ a saltspoonful of grated nutmeg, pepper and salt to taste. Cut the macaroni in small pieces. Make a batter of the milk, eggs, and meal, mix into it all the other ingredients, pour it into a buttered pie-dish, cut up the butter in pieces and spread them on the top. Bake the savoury for 1 to 1-1/2 hours.

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RICE

When all the water is absorbed, serve the rice. Do not allow it to get very soft; the rice will take from 15 to 20 minutes’ cooking only.

CURRIED RICE AND TOMATOES.
½ lb. of Patna rice, 1 dessertspoonful of curry powder, salt to taste, and 1 oz. of butter. Wash the rice; mix 1 pint of cold water with the curry powder, put this over the fire with the rice, butter, and salt. Cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed. This will take about 20 minutes. Rice cooked this way will have all the grains separate. For the tomatoes proceed as follows: 1 lb. of tomatoes and a little butter, pepper and salt. Wash the tomatoes and place them in a flat tin with a few spoonfuls of water; dust them with pepper and salt, and place little bits of butter on each tomato. Bake them from 15 to 20 minutes, according to the size of the tomatoes and the heat of the oven. Place the rice in the centre of a hot flat dish, put the tomatoes round it, pour the liquid over the rice, and serve.

In many households it seems a difficulty to get rice cooked properly, that is having all the grains separate. Very often it comes to table in a soft, pulpy mass, which is certainly not appetising. To cook it in a large saucepanful of water which is then drained away is very wasteful, for a great deal of the goodness of the rice is thrown away. The following recipe will be found thoroughly reliable and satisfactory.

RICE, HOW TO COOK.
1 lb. of good rice, 1 quart of water, 1 oz. of butter, salt to taste. Wash the rice and set it over the fire with 1 quart of cold water, the butter and salt. Let it come to the boil gently, stirring it a little to prevent the rice from sticking to the saucepan. When the rice boils, set it on the side and let it just simmer. It will be sufficiently cooked in 15 to 20 minutes and each grain will be separate. Rice should not be cooked too soft, only just cooked through.

PORTUGUESE RICE.
1 teacupful of rice, 3 medium-sized onions, 3 tomatoes, 2 oz. of grated cheese, ½ teaspoonful of herbs, 1 oz. of butter, pepper and salt to taste. Peel and slice the onions and tomatoes and fry them in the butter for 15 minutes; place the rice over the fire with 1 pint of water; add the onions, tomatoes, herbs, and seasoning, and let all cook until the rice is quite soft; serve in a vegetable dish with the grated cheese sprinkled over.

CURRIED RICE.
1 lb. of Patna rice, 1 quart of cold water, 1 dessertspoonful of curry, 1 oz. of butter, and salt to taste. Wash the rice, mix the curry with the proper quantity of water, and set the rice over the fire with it, adding the butter and seasoning. Let the rice come to the boil slowly, and stir it a few times to prevent it sticking to the saucepan. When the rice boils, cover it with a piece of buttered paper, and let it cook very gently, not stirring it again.

RICE AND LENTILS.
Boil the rice as above; stew Egyptian lentils with chopped onions, pepper, salt, and a little butter, until well done. Put the rice on a dish, pour over the stewed onions and lentils, serve, and eat with

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green vegetables.

RICE AND ONIONS.
Boil whole onions in water until done quite through, remove them from the water, and put in it washed rice with a little pepper, salt, and butter. When done, serve with the onions and eat with a green vegetable.

the cold stock, and add the rice. When all have boiled slowly for 20 minutes, the rice should have absorbed the stock. Serve with cheese grated over.

SAVOURY RICE (Italian).
1 breakfastcupful of rice, 4 tablespoonfuls of grated cheese (Parmesan or other cheese), 1 oz. of butter, a pinch of saffron, pepper and salt to taste. Boil the rice with water as above, then add the cheese, butter, saffron, and seasoning; mix all well, and serve.

SAVOURY RICE CROQUETTES.
½ lb. of Patna rice, 1-1/2 pints of milk, 1 lb. of Spanish onions, 1 oz. of butter, 2 eggs, 1 teacupful of raspings, Allinson’s oil for frying. Boil the rice in the milk until soft, and turn it out to get quite cold. Meanwhile chop the onions up fine and fry them brown in the butter. Form the cold rice into balls, and with the thumb of the right hand hollow them sufficiently to admit of their receiving a stuffing of fried onions, close them again carefully, dip them in the eggs beaten up and then in the raspings, and fry them in boiling oil a light brown. Serve with gravy. There are various stuffings which can be used instead of the onions—fried mushrooms chopped up, some olives chopped fine and mixed with hard-boiled yolks of eggs, &c.

SPANISH RICE.
6 onions, 6 tomatoes, 1-1/2 pints of vegetable stock, herbs and seasoning, 11/2 cupfuls of rice, butter. Fry the onions and tomatoes in butter until well browned, then place them with the seasoning into

25

¼ lb. for instance. turnips. 3 tablespoonfuls of cut boiled French beans. and seasoning. 1 dessertspoonful of Allinson fine wheatmeal. pepper and salt to taste. and mix them with the milk. and mix it lightly with the yolks. and seasoning. 3 ETS GARDENER’S OMELET. Add the cheese. of butter. of butter. Beat up the eggs. pepper and salt to taste. fold over when the top is still creamy. 26 . and fry the omelet in boiling butter or Allinson frying oil. crush the toast or rusks with your hands. and a little nutmeg to taste.). of butter. pepper and salt to taste. pour the mixture into it. ½ a teacupful of milk. and mix the lentils and eggs smooth. When it has risen. whip the whites of the eggs to a stiff froth. Beat the yolks of the eggs. &c. add to them the water and seasoning. of grated cheese. pour the mixture into it. and scatter them over the top. and serve immediately. 1 teaspoonful of dried mixed herbs. 1 finely chopped English onion. ½ a gill of milk. FRENCH OMELET WITH CHEESE. and bake. pour in the mixture. 4 slices of Allinson bread. of butter. pepper and salt. 3 eggs. scatter the cheese over it. and let it fry over a gentle fire. 2 oz. Butter a pie-dish with the rest of the butter. and mix all well. fry the onion in 1-1/2 oz. 1 oz. Fry the mixture as an omelet in boiling butter. add the vegetables and seasoning. mix thoroughly with the beans. FRENCH BEAN OMELET. 4 slices of Allinson bread toasted. 1 oz. 2 oz. of grated cheese. and pepper and salt to taste. 2 tablespoonfuls of grated cheese (Gruyère or Parmesan). Pass a heated salamander or coalshovel over the top of the omelet. the cheese and seasoning to the meal and milk. Bake the savoury for 1 hour or a little longer until well set. Dissolve half of the butter and mix it with the other ingredients. of butter. 1 tablespoonful of Allinson fine wheatmeal. let the omelet cook a little longer. Soak the bread. and fry as an omelet. and soak them in the egg and milk. proceed as follows: To 1 teacupful of boiled lentils take 3 wellbeaten eggs. 4 eggs. pepper and salt to taste.OMEL dessertspoonfuls of water. nutmeg. and mix it with the soaked bread. Add the herbs. 1 saltspoonful of nutmeg. some sandwich mixture you wish to use up. OMELET LENTIL. parsley. cut the rest of the butter in little pieces. CHEESE OMELET. 3 eggs. carrots. OMELET HERB. rub the meal smooth with it. potatoes. Butter a pie-dish. and 1 oz. some vege-butter or oil for frying. 3 eggs. 1 breakfastcupful of cold boiled vegetables. Serve hot or cold. Smooth the meal with the milk. Beat the eggs and milk well together. 1 pint of milk. 4 eggs. Serve with sauce. or Allinson rusks. It you have any cold boiled lentils. Add 1 dessertspoonful of water to each egg. 1 good tablespoonful of finely chopped parsley. Meanwhile have the butter boiling hot in an omelet pan. minced fine (green peas. 1 pint of milk. beat up the eggs and add them.

of grated cheese. and fry the omelet with the butter in a large frying-pan. OMELET ONION. 2 oz. bake them in a pie-dish with the butter and seasoning. When it begins to set round the sides shake it very gently from side to side. parsley. Soak Allinson wholemeal bread in cold milk and water until soft. Serve immediately. 3 oz. 1 oz. pepper and salt to taste. 3 oz. and the baked onions.OMELET MACARONI. and 1 dessertspoonful of orangeflower water. Meanwhile beat the butter in the omelet pan. and serve immediately with a little castor sugar sifted over it. of butter. and nutmeg. 1 oz. then rub smooth. This is made in almost the same way as the savoury omelet. or until done. 1-1/2 oz. grate 1 onion. Mix the whole together. 3 eggs. of powdered sugar. beat the eggs well. but without the addition of flavouring herbs. breadcrumbs. cheese. and mix them with the macaroni. 1-1/2 oz. and mix them lightly with the other ingredients. 3 oz. ½ lb. pour the mixture over the breadcrumbs. and pepper and salt to taste. of sifted castor sugar. mix them with the milk. mix all up thoroughly. of Allinson breadcrumbs. Whip the eggs up. Put the mixture into a greased pie-dish. Stew the finely chopped onions in the butter for 20 minutes in a covered-up saucepan. 4 oz. and bake the Soufflé in a moderately hot oven from 10 to 15 minutes. of fine breadcrumbs. beat up 1 egg. 2 oz. Set it in the oven for about 10 minutes. and add a few flavouring herbs. Add the seasoning. mix it with the other ingredients. and bake about ½ hour. Peel and slice the onions. of butter. 1 dessertspoonful of potato flour. of butter. 4 medium-sized English onions. OMELET SOUFFLÉ (SWEET). and fry the omelet over a gentle fire. OMELET TOMATO (1). add pepper and salt. ½ teaspoonful of powdered 27 . Serve with tomato sauce. potato flour. of butter. 1 lb. 2 eggs. beat the whites of the eggs to a stiff froth. until quite soft. pour the mixture into a well-buttered piedish or cake tin. Bake the omelet in a quick oven for 10 to 15 minutes. of breadcrumbs. pepper and salt to taste. and bake in a moderately hot oven. 1 dessertspoonful of finely chopped parsley. 1-1/2 oz. 1-1/2 oz. Cut the macaroni into little pieces. OMELET TOMATO (2). 4 tablespoonfuls of milk. add the eggs well beaten. Let all simmer for 20 minutes. and orange water. and beat all well with a wooden spoon for 10 minutes. OMELET SAVOURY. add the sugar. and turn the omelet neatly out on a buttered dish. mix all well. of boiled cold macaroni. of butter. and turn the mixture into one or more wellbuttered shallow tins. 4 eggs. 3 eggs. place a few small pieces of butter on the top. pepper and salt to taste. When tinned tomatoes are used the juice may be made hot and the bread soaked in it instead of in milk and water. Whip the whites of the eggs to a very stiff froth. 2 averagesized tomatoes are cut up fine. cut the tomatoes up. OMELET TRAPPIST. 6 eggs. Beat the yolks of the eggs for 10 minutes with the sugar and lemon rind. Eat with vegetables and potatoes. add these to the other ingredients. put in a pie-dish. when boiling pour the mixture into it. of butter. ½ a saltspoonful of nutmeg. 1 large Spanish onion. of tomatoes. 4 eggs. and mixed with the ingredients given above. Put the yolks of the eggs into a large basin. OMELET SOUFFLÉ. the grated rind of ½ a lemon.

sugar to taste. the herbs and seasoning. and pour the mixture into the hot butter. 4 eggs.herbs. Moisten the breadcrumbs with the milk. pepper and salt to taste. Make the butter boiling hot in a frying-pan. add the eggs well beaten. Make the rest of the butter boiling hot in an oval omelet pan. beat the eggs well. and sugar. SWEET OMELET (1). Smooth the wheatmeal with the milk. Melt the butter in an omelet pan. Whip the yolks of the eggs well. and fry the omelet till lightly browned. and serve at once. cinnamon and sugar to taste. and mix with the other ingredients. 1 tablespoonful of castor sugar. Mix all well and smoothly. of butter. Spread some jam on the omelet. of butter. Melt the butter in the fryingpan. double it. of butter. and fry the omelet a golden brown both sides. the size of the dish on which it is to be served. 2 tablespoonfuls of water. 1 oz. and turn it on to a hot dish. 2 oz. Fry a pale golden colour. Just before frying the omelet. 5 eggs. add the lemon juice and the whites of the eggs whipped to a stiff froth. adding the grated rind of the lemon. and serve immediately. SWEET OMELET (2). 1 lemon. spread the mixture in it. Sift sugar over it. some raspberry and currant jam. Serve immediately with sugar sifted over it. ½ pint of new milk. 2 oz. 28 . and fry till lightly browned. ½ gill of boiling milk. SWEET OMELET (3). stir in the sugar. and ½ a teacupful of new milk. and 1 teaspoonful of Allinson fine wheatmeal. half the butter melted. the milk. 3 eggs. The inside of the omelet should remain creamy.

and chopped very finely. this should be saved as stock for soups or sauces. A great number of them. &c. cook it a few minutes longer. such as Cabbages. Scotch kail. There are a number of recipes in this book giving savoury ways of preparing them. 2 lbs. of Allinson fine 29 . sprouts. A very palatable way of serving potatoes. when quite tender it is strained. In the case of vegetables like asparagus. carrots are particularly pleasant with parsley sauce. and is most delicious in that way. or the skins be cracked in some way. cabbage. Potatoes also require a good deal of care. The English way of boiling them is not at all a good one. they should be turned occasionally. turned on to a board. which are so important to our system. &c. Any way of preparing greens is better than boiling them in a large saucepanful of water and throwing this away. 1 oz. an onion cooked with it greatly improves the flavour. When peeled. parsnips. the potatoes should be lightly shaken to allow the moisture to steam out. This makes them mealy and more palatable. A good many vegetables may be steamed with advantage. swedes. or a few very finely chopped eschalots and some of the juice previously strained. When the greens are tender. Potatoes which have been baked in their skins should be pricked when tender.. turnip-tops. this is drained off when they are tender. to 2 lb. should be treated exactly as spinach. cauliflower. for instance. they should be placed over the fire after the water has been strained. I have not given recipes for the cooking of plain greens.VEGETABLES GREEN VEGETABLES (General Remarks). Green vegetables are generally boiled in a great deal of salt water. are lost through it. of artichokes. and I will now make a few remarks on the cooking of plain vegetables. Brussel sprouts. A much better way for all vegetables is to cook them in a very small quantity of water. When the spinach is cooking a little Allinson fine wheatmeal. as they are prepared very much alike everywhere in England. and adding a small piece of butter (1 oz. potatoes are plainly boiled. the Continental way of preparing it is as follows: The spinach is cooked without water. or steamed with or without the skins. then it is returned to the saucepan with a piece of butter. parsnips. From a health point of view they are best baked in their skins. smoothed in 1 or 2 tablespoonfuls of milk. Most of these vegetables are very nice with a white sauce. as most of the soluble vegetable salts. carrots or celery. any water which is not absorbed should be thickened with a little Allinson fine wheatmeal and eaten with the vegetables. artichokes. is to peel them and bake them in a tin with a little oil or butter. after being boiled in a little water. a little nutmeg. turnips. &c. sea kale. Spinach is a vegetable which English cooks rarely prepare nicely. Savoys. which cannot always be stewed in a little water. with a little salt. and serve it with slices of hard-boiled egg on the top. ARTICHOKES À LA SAUCE BLANCHE. of greens) and a little salt. I may just mention that Scotch kail.. Scotch kail. in order that they should brown evenly. otherwise they very soon become sodden. can be prepared this way. is added to bind the spinach with the juice. and the vegetables then served. or vege-butter. This is not a very hygienic way of preparing potatoes.

sprinkle the rest of the breadcrumbs over the top. and cut them all the same length. smooth this with a little milk. Serve very hot with baked potatoes. 1 cupful of breadcrumbs. Serve with them rich melted butter in a tureen. boil it up. Prepare the celery as in previous recipe. and serve with white sauce. Simmer the celery gently until tender. cut them into slices ½ an inch thick and place them on a dish. of butter. Let it cook very gently for 2 hours. a dash of pepper. cut the cabbage in four pieces lengthways. and dish on to rounds of toast with the points to the middle. put the butter over it in little bits. Take them out of the water as soon as they are tender. and let them simmer for ten minutes. and then shred it up fine. pepper and salt to taste. The salt is added because it kills any insects which may be present. beat up the egg with the lemon juice and add both to the sauce. 2 oz. pepper and salt to taste. juice of ½ a lemon. add a little salt. ¾ pint of milk. ½ pint of milk. Remove the outer coarse leaves. and pour in the celery. Tie them up into bundles. and boil them in water until tender. the liquid can be thickened CELERY (STEAMED) WITH WHITE CHEESE SAUCE. wash it well in fresh water and boil quickly until tender. and serve the same with sauce as above.” add the cheese to the sauce. Make a sauce of the milk and meal with seasoning. and put them into cold water as they are done. and a very little salt. CAULIFLOWER WITH WHITE SAUCE. cover with boiling water. butter. Now put them into a saucepan. pour it over the artichokes. Proceed as in the recipe for “Celery à la Parmesan. 1 tablespoonful of Allinson fine wheatmeal. Set it over the fire with ½ pint of water. Trim the cauliflower. strew it well with some of the breadcrumbs. 1 egg. 1 oz. of artichokes. and add the egg well beaten. Scrub and wash as many carrots as are required. or water if milk is not handy. ASPARAGUS (BOILED). 1 egg. and well wash the pieces in salt water. 2 lbs. pepper and salt. ARTICHOKES À LA PARMESAN. ¾ pint of milk. of butter. and boil gently and steadily for 20 to 30 minutes. juice of ½ a lemon. ½ oz. 2 heads of celery. Put it into salt water to force out any insects in the cauliflower. then slice them and place them in a saucepan. and serve. boil it in water for 10 minutes. Butter a shallow dish.wheatmeal. Cook them in a little water or steam them until quite tender. Cut up the celery into pieces. CARROTS WITH PARSLEY SAUCE. drain it and put it into the stewpan with the milk. Scrape the white parts of the stalks quite clean. Peel the artichokes.” and stir into it a handful of finely-chopped parsley. remove it from the fire. and serve. Wash the cabbage as often as is necessary in pure water after this to clean it and remove the salt. CABBAGE. put it aside to cool a little. 30 . After soaking. 1 oz. when the sauce has thickened. of grated Parmesan or any other cooking cheese. 1 egg. CELERY (ITALIAN). Pour the sauce over the carrots. with a little fine wheatmeal. Make a white sauce as directed in the recipe for “Onions and white sauce. when it is quite tender. and bake the celery until brown. cutting away only the bad and bruised leaves and the coarse part of the stalk.

Remove the outer hard pieces from the celery. or half that quantity on small ones. and stew the onions for 20 minutes. and fry them for 10 or 15 minutes. slice the onions. let the sauce simmer. pepper and salt to taste. and wash them in water with a dash of vinegar in it. Peel and slice the onions. and last add the grated cheese and seasoning. vegebutter. of Spanish onions. Keep them covered for 2 hours. pepper and salt to taste. add the thickening and the milk. Thicken with the cornflour. ½ SCOTCH OR CURLY KAIL. of butter or oil. For the sauce you need: 1 pint of milk. pint of water. 1 lb. Have ready some Allinson plain rusks on a flat dish. of butter. 1 oz. and fry the whole a light brown on both sides. and serve. have the water and butter ready in a saucepan with the herbs. pepper and salt to taste. MUSHROOMS (STEWED). 1-1/2 oz. stirring it until the cheese is dissolved. and fry them a nice brown in the butter. season with pepper and salt. Set over the fire with ½ pint of water. 3 eggs. Wash the kail. of onions. of mushrooms. Let all gently simmer for a few minutes. and serve. Tie the leeks in bunches and steam them until tender. of grated cheese. and if necessary use a brush to get out the sand. of butter on each large onion. 2 or 3 heads of celery (according to quantity required). 2 oz. Then add enough water to make gravy. Let cook gently until the celery is quite tender. add pepper and salt. Scotch kail is best after there has been frost on it. pour the sauce over. ONIONS (BRAISED). 1 oz. which will take about 1-1/2 hours. and cut away the coarse stalks. dust them over with pepper and salt. Make a white sauce as for the cauliflower. Remove the coarse part of the green stalks of the leeks. 1 dessertspoonful of flour. the yolk of 1 egg. or oil. Peel and clean the mushrooms. which will take about 1 hour. and place it in a vegetable steamer. beat the eggs. saving them for flavouring soups or sauces. making an incision crossways on the top. Peel as many onions as are required. and let the celery steam for 1-1/2 hours. wash well and cut up in pieces about 3 inches long. of butter. and let them brown after that. then stir in the yolk of egg with the lemon juice. place the celery on it. and serve very hot. ½ pint of milk. Eat with wholemeal toast. Add a little pepper and salt. ½ teaspoonful of herbs. 2 oz. If the leeks are gritty cut them right through and wash them well. Baste the onions from time to time with the butter. This is very savoury. CELERY (STEWED) WITH WHITE SAUCE. the butter and seasoning. and bake them for 3 hours.leaving it in long pieces. LEEKS. 1 lb. add them to the onions. of butter. and put in a baking-dish with ½ oz. pour the sauce over them. 1-1/2 oz. of butter. 1 dessertspoonful of Allinson cornflour. Put the leeks on pieces of dry toast on a flat dish. ½ saltspoonful of nutmeg. Stew the mushrooms in this for 10 to 15 minutes. Boil the milk with the butter. and is much liked. pepper and salt to taste. 2 lbs. thicken it with the cornflour smoothed first with a spoonful of water. juice of ½ a lemon. Wipe them dry with a cloth. ONION TORTILLA. boil it for 1-1/2 to 2 31 . which consists of a large saucepan over which is fitted a perforated top. Melt the butter in a frying-pan. 1 dessertspoonful of Allinson cornflour. and serve. ONIONS (SPANISH) (BAKED). and seasoning.

Return the spinach to the saucepan. and the juice of ½ a lemon to 4 lbs. and brown it very slightly. stir into it a spoonful of Allinson fine wheatmeal. stirring it a few times to prevent it burning. as enough water will boil out of the spinach to cook it.hours in a small quantity of water. and pour a white sauce over them. Put a piece of butter in the saucepan in which the spinach was cooked. an even tablespoonful of the meal. Drain it when soft and chop it fine like spinach. of butter. Wash the spinach thoroughly. and add as much of the strained-off water as is necessary to moisten it. Use 1 oz. and keep stirring the meal and butter for 1 minute over the fire. and a little lemon juice. Pile the mashed turnips on a flat dish. of butter. until enough water has boiled out of the spinach to prevent it from catching. add pepper and salt to taste. and set it over the fire in a saucepan without any water. 32 . and stir into it 1 tablespoonful of Allinson fine wheatmeal. Heat it gently at first. when melted. add pepper and salt to taste. TURNIPS (MASHED). Mash them up in a saucepan over the fire. then strain it through a colander. Let the spinach cook 20 minutes. Into the saucepan in which the kail was cooked put a piece of butter. Let the spinach heat well through before serving. of spinach. and serve. and decorate the spinach with them. mix it well with the butter and meal. and steam them until tender. let it cook for a minute. SPINACH. melt it. Then add some of the drained-off kail wafer and stir it smooth with the browned flour. pressing the water out with a wooden spoon or plate. Peel and wash the turnips. Have ready 1 or 2 hard-boiled eggs cut in slices. mixing with them 1 oz. Return the chopped Scotch kail to the saucepan. adding a chopped up onion.

.11 1.24 15.49 1. cut up. and few cakes are made without them. especially when dishes are wanted quickly. 4 eggs. 1 oz. of castor sugar (or more if the apples are very sour).. Eggs are a good food when taken in moderation. 2 oz.. of Allinson cornflour. Bake for 20 minutes in a moderately hot oven. One can easily tell stale eggs from fresh ones by holding them up to a strong light. If they are not covered with water there is less danger of them cracking.. The best way of lightly boiling an egg is to put it in boiling water. 4 eggs. 4 apples. and mix them with the apple mixture. 1 gill of new milk or half milk and half cream. and stir until it boils. cooking cheese..00 Duck’s egg. owing to the sudden expansion of the contents.12 -----100.. then turn the mixture into a basin to cool.55 12.00 lightly boiled. They enter into a great many savoury and sweet dishes. but the white of the egg is pure albumen (or nitrogen) and water.. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. and the juice of 1 lemon. set the basin or saucepan on the side of the stove. they should not be indulged in too freely. 1 gill of milk. 1 oz. and pour the whole into a buttered Soufflé tin. Eggs contain both muscle and bone-forming material.11 12. Smooth the cornflour with the milk. All the fat of the egg is contained in the yolk. so that one week they stand the pointed end down. 8 oz. and return them to the stewpan. Nitrogen .. Eggs are most easily digested raw or very CHEESE SOUFFLÉ. Separate the yolks from the whites of the eggs. ====== ====== Eggs take a long time to digest if hard boiled. Eggs often crack when they are put into enough boiling water to well cover them. Whisk the whites to a stiff froth. Another very good way is to have stands made with holes which will hold the eggs.. and serve at once.. They can be prepared in a great variety of ways. Beat them quite smooth. 71... Fat . and let it stand just off the boil for five or six minutes. of 33 .. whilst stale ones look cloudy and opaque..16 -----100. one of the best is by using the Allinson egg preservative. Water .. and best cooked thus for invalids..EGG COOKERY Eggs are a boon to cooks. There are various ways of preserving eggs for the winter... next week the rounded end down. and mix it with the apples.. 1 oz. Pare. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. As they are a highly nutritious article of food. in fact everything required for building up the organism of the young bird.22 12. of Allinson fine wheatmeal. and every week turn the eggs. Mineral matter 74. Keep these stands in an airy place in a good current of fresh air. APPLE SOUFFLÉ. of Parmesan or other good dry. A fresh egg looks clear and transparent. mix them lightly with the rest. beat the yolks well..

and ½ oz. of the crumb of the bread. 1 teacupful of tomato sauce. Beat up the eggs and stir them into the cooled EGG AND CHEESE. and chocolate. pepper. When hot stir in the mixture of egg and cheese. 5 eggs. Squeeze it dry. one by one. mustard. of butter. Previously soak the bread in milk or water. turn the mixture into a buttered Soufflé tin. of grated cheese. Pour in the milk. as in the previous recipe. 2 oz. mustard. mix in the cheese. 1 oz. and fry them in the butter in a stewpan until brown. Butter a pie-dish. they should be scalded and skinned before cooking. break the eggs carefully into it without breaking the yolks. Heat the tomato sauce. Return the sauce to the stewpan. of butter must be used). pepper. Whip the whites of the eggs to a stiff froth. EGG AND CHEESE FONDU. of castor sugar. and serve immediately. Put on hot buttered toast. and pour it over the eggs. Melt the butter in a saucepan. and serve. with sippets of Allinson wholemeal toast. and cook the tomatoes in it until most of the liquid is steamed away. mix it lightly with the other ingredients. shell the eggs. 1 teacupful of milk. into the mixture. chop them very fine. 6 eggs. and stir into it gradually the yolks of the eggs.butter. of butter. Cream the butter. of butter (if only 1 egg is prepared ½ oz. add 1 dessertspoonful of water for each egg. serve very hot on a flat dish. EGG AND TOMATO SAUCE. a little made mustard. 6 hard-boiled eggs. Melt the butter in a flat dish. and salt. 1 teacupful of tinned tomatoes or ½ lb. and vanilla essence to taste. 3 oz. of butter. 2 large bars of chocolate. The mixture. and thicken the sauce with it. and place the dish on the stove until the eggs are set. Bake ¾ of an hour. Grate the cheese and stir it in. 34 . and pepper and salt. fresh ones. separate the yolks of the eggs from the whites. 4 eggs. beating all well. and heat them up in the sauce. If fresh tomatoes are used. 1 oz. and salt to taste. Prepare the onion and apple. and season to taste. pepper. 1 cooking apple. If the Soufflé is baked in a cake tin. This is an extremely tasty French dish. 2 oz. Keep stirring it with a knife. 1 dessertspoonful of Allinson fine wheatmeal. 1 teaspoonful of curry powder. pepper and salt to taste. Melt the butter in a frying-pan. To each egg ½ its weight in grated cheese and a ½ oz. thickened with 1 dessertspoonful of Allinson fine wheatmeal. 6 oz. break the eggs over it. and salt to taste. which should be well seasoned. and bake the Soufflé for 15 minutes. 1 medium-sized English onion. season with mustard. a serviette should be pinned round it before serving. pepper and salt. then rub through a sieve. Smooth the curry and wheatmeal with a little cold water. of butter. sprinkle the cheese over them. and add to it the other ingredients. and stir until the mixture is set and comes away from the sides of the saucepan. the sugar. and pour the mixture into a buttered pie-dish or cake tin. pour into it the thickened milk. when cold. and drop the yolks of the eggs. Serve very hot. Bake in a moderate oven until the eggs are just set. CHOCOLATE SOUFFLÉ. Add vanilla and the whites of the eggs whipped to a stiff froth. Let it simmer for 10 minutes. set aside to cool. Whip up the eggs. and let the mixture cool. Turn into a basin. stir in the wheatmeal. 4 eggs. Heat the butter in a frying-pan or small stewpan. is excellent for sandwiches. CURRIED EGGS. Add ½ pint of water and a little salt. and salt to taste. EGG AND TOMATO SANDWICHES. until it becomes a smooth and thickish mass.

then turn the mixture into a bowl to get cold. drop by drop. Stir in some jam. of butter. Make the mayonnaise as follows. remove the vanilla. add the vinegar and seasoning when done. in summer use 1 large breakfastcupful of boiled and chopped spinach. 1-1/2 gills of good salad oil. Smooth the mustard with a little lemon juice. thicken the milk with it. beat up another yolk of egg and start afresh with a little fresh oil. pepper. 1 lb. and finish with a layer of bread well buttered. Repeat the layers. some very thin slices of bread and butter. stirring with a wooden spoon quickly all the time. Stir the eggs and tomatoes with a knife until set. Butter a piedish and line it with slices of bread and butter. Allinson rusks. of cold boiled potatoes. sugar to taste. adding seasoning to taste. and when going on well stir in. and bake until the eggs are set. 6 hard-boiled eggs. Peel and slice the onion. 4 eggs. and place in it the yolks of the eggs beaten up. and use for sandwiches. 6 eggs. 1 quart of milk. Splice the vanilla and let it boil with the milk and sugar. smooth the cornflour with a spoonful of water. 1 Spanish onion. garnish with watercress. Great care should be taken. The mayonnaise should be made in a cold room. as it may curdle if made in a hot room. as the eggs easily curdle when the oil is stirred in too fast. and bake the savoury from 20 to 30 minutes. the juice of ½ a lemon. Have ready the whites of eggs whipped to a stiff froth. and add lemon juice or seasoning as required. Cut the potatoes and eggs into slices. shelled and sliced. the juice of ½ a lemon. pepper. and salt. dust them with pepper and salt. and 2 tablespoonfuls of breadcrumbs. drop it in spoonfuls in the boiling milk. 1 tablespoonful of Allinson cornflour. When the mayonnaise gets very thick add carefully a little lemon juice to thin it down. Place a few bits of butter on the top. add the lemon juice. and stir it over the fire until it thickens. pepper and salt to taste. Vinegar may be used instead of lemon juice if the latter is not conveniently had. and pour the rest over the salad. which will only take a few minutes. and some butter. pepper and salt to taste. Should an accident happen. Beat the eggs. a piece of vanilla 2 inches long. 1 oz. of butter. and mix all well together. or bread fried in butter. especially in the beginning. 1 saltspoonful of mustard. and fry it brown in the butter. and mix with them the cream or milk and the lemon juice. Take a clean cold basin. in winter Scotch kale prepared the same way. and salt to taste. Spread the onion on a buttered dish. and let it cook gently for 2 or 3 minutes. or until brown. Spread a layer of spinach and a layer of slices of eggs. lemon juice. dust these with pepper and salt. pepper. EGG SAVOURY. Pour over the whole the milk. 1 oz. and stir it in last of all with sufficient pepper and salt. EGGS À LA DUCHESSE.tomatoes. EGG SALAD WITH MAYONNAISE. the curdled mayonnaise. 6 hard-boiled eggs. Pour the mixture into the butter. let it simmer for a few EGG SALMAGUNDI WITH JAM. Melt the butter in a frying-pan. and serve with lady fingers. 35 . ½ a teacupful of cream or milk. break the eggs over them. Drop the oil into them. some apricot or other jam. 4 eggs. Mix part of it with the eggs and potatoes. dust with nutmeg. then add again oil and lemon juice alternately until all the oil is used up. 1 teaspoonful of vinegar. Taste the mayonnaise. nutmeg. the yolks of 2 eggs. EGGS À LA BONNE FEMME. drop by drop. ½ pint of milk. and sprinkle with breadcrumbs. and salt to taste.

season to taste. 1 small English onion. Boil the milk with the butter. and some paste rolled thin. 1 oz. of butter. and bake for 20 minutes. and bake until the pastry is done. stirring the mixture well until quite smooth and thick FORCEMEAT EGGS. of Allinson fine wheatmeal. and salt. Let the milk cool a little. Boil the eggs for 10 minutes. and stew them in ¾ of a teacupful of water. of butter. and pepper and salt to taste. Bake until the breadcrumbs begin to brown. adding the parsley. chop up the eggs and mix them with the mushrooms. 6 oz. of butter or vege-butter. pepper. EGGS AU GRATIN. Turn the mixture into a shallow buttered pie-dish. a few sprigs of Parsley. 1 oz. and a little cold water. pepper and salt to taste. of butter. 4 eggs. smoothed previously with a little cold milk. Put the halves together. nutmeg. When the milk is thickened shell the eggs. and dust with nutmeg. Half the quantity will make a fair dishful. ½ oz. Serve with vegetables and sauce. Warm the cabbage with the butter and the milk. Pound the yolks very fine. fill the whites of the eggs with the mixture. 1 dessertspoonful of Allinson fine wheatmeal. cut them into quarters lengthways. 1 oz. 2 oz. EGGS AND CABBAGE. and serve on sippets of toast. set them in cold water. and salt to taste. which should be a teacupful. thicken it with the flour. but do not allow it to boil. MUSHROOM AND EGGS. pepper and salt. place them on a well-buttered flat baking dish. pour the custard into the glass dish. wash. 2 tablespoonfuls of breadcrumbs. 6 eggs. and take off the shells. of butter. Peel. pepper and salt to taste. and when this is well mixed with the butter. brush them over with the white of egg. made of 6 oz. sprinkle them thickly with the grated cheese. in half lengthways. of mushrooms. 3 eggs. remove the yolks. and cut in small pieces the mushrooms. Cut them 36 . and scatter the butter in bits over the breadcrumbs. of grated cheese. a few leaves of fresh sage. 1-1/2 oz. stir the whole over the fire to let the eggs thicken. serve when quite cold. which will take about 15 minutes. Stew the mushrooms in the butter. 6 hard-boiled eggs. 3 hard-boiled eggs. Mix all together and season with pepper and salt. 1 teaspoonful of parsley chopped very fine. Last of all. 1 dessertspoonful of finely chopped parsley. Slice the eggs. put in the parsley.minutes until the egg snow has got set. pepper and salt to taste. Any kind of cold vegetables mashed up can be used up this way. but not pouring it over the snow. a little nutmeg. Spread the breadcrumbs over the top. When the mushrooms have stewed 10 minutes. pepper. 1 oz. add the mushroom liquor. heat all well through. and will make a nice side dish for dinner. mix them carefully with the milk. 1 large breakfastcupful of cold boiled cabbage. and add the onion and herbs. 1 teacupful of milk. and season with pepper and salt. drain off the liquid. beat up the yolks of the eggs. enclose them in paste. 1 oz. of Allinson fine wheatmeal. of mushrooms. ½ pint of milk. Melt the butter in a little saucepan. MUSHROOM SOUFFLÉ. of butter. meanwhile beat up the eggs. remove the snowballs with a slice. 4 hard-boiled eggs. and put them into the sauce. FRENCH EGGS. taking care not to curdle them. Let the mixture cool. and season well. and serve with sippets of toast laid in the bottom of the dish. and place them in a glass dish. or ½ teaspoonful of dried powdered sage. ¼ lb. stir into it the wheatmeal. and proceed as follows: Chop up the onion very fine with the sage and parsley.

Have ready hot buttered toast. RICE SOUFFLÉ. and bake in a moderately hot oven from ¾ of an hour to 1 hour. the sugar. SAVOURY SOUFFLÉ. remove the eggs from the water with an egg-slice. 3 oz. which will take about 2 minutes. and stir them lightly into the mixture. Season to taste. Turn the mixture into a buttered pie-dish or cake tin. and 1 oz. and serve at once. vanilla essence or the peel of ½ a lemon. and salt. Turn the mixture into a wellbuttered dish. Quite newly laid eggs take a little longer. the grated rind of ½ lemon. 1 pint of milk. and last of all the whites of the eggs whipped to a stiff froth. SAVOURY CREAMED EGGS. and serve immediately with stewed fruit. beat for 10 minutes. POTATO SOUFFLÉ. mix well. then stir in the potatoes and breadcrumbs. of butter. and bake the Soufflé for 20 minutes in a hot oven. Whip up the whites of the eggs to a stiff froth. or flavour with vanilla essence. of Allinson fine wheatmeal. then stir in the yolks of the eggs well beaten. and proceed as in “Sweet Creamed Eggs. Have ready a buttered Soufflé tin. cover them up and allow them to boil only just long enough to have the whites set. and then slipped into the rapidly boiling water. 2 oz. Stew the rice in the milk with the butter.and coming away from the sides of the saucepan. RATAFIA SOUFFLÉ. pepper. of rice. pepper. ½ oz. Always have plates and dishes very hot for all kinds of egg dishes. Let it cool a little. 2 oz. Stir in the yolks of the eggs. sprinkle well with parsley. of castor sugar. and stir each yolk separately into the mixture in the basin. POACHED EGGS. of butter. &c. When the rice is tender remove the peel. like spinach. Bake from ½ an hour to ¾ of an hour in a moderately hot oven. and mix them lightly with the rest. Whip the whites of the eggs to a stiff froth. eggs are best poached in a large frying-pan nearly filled with water. of ratafias. season with nutmeg. and slip them on the toast. of ground almonds (half bitter and half sweet). Scotch kale. Unless an egg-poacher is used. 2 oz. stirring all until the mixture is quite smooth and thick and comes away from the sides of the saucepan. ½ pint of milk. 6 eggs. nutmeg. as the eggs will then set more quickly. the whites of the eggs whipped to a stiff froth. ¼ lb. pour the mixture into it. 6 eggs.” Serve hot. a little chopped parsley. and 1-1/2 oz. To each egg take 2 tablespoonfuls of cream or milk. of castor sugar. and the lemon peel. Poached eggs are also a very nice accompaniment to vegetables. Separate the yolks from the whites of the eggs. Separate the yolks of the eggs from the whites.. when it will make a slight crackling noise. Butter the cups as in the last recipe. the lemon rind. and let all cool. and turn all into a basin and let it cool a little. stir in the flour. sugar. sugar to taste. Then stir in the mushrooms. when they are served laid on the vegetables. Cream the butter in a basin. Sprinkle with castor sugar. 4 eggs. A little vinegar and salt should be added to the water. 37 . and bake the Soufflé 15 minutes. and beat each separately into the rice for 2 or 3 minutes. if the latter is used for flavouring. the sugar. 6 oz. and salt to taste. Melt the butter in a saucepan. of cold boiled and grated potatoes. and a slice of hot buttered toast. 2 oz. of butter. 2 oz. and then add the milk. with alternate layers of ratafias. of sifted breadcrumbs. Each egg should first be broken into a separate cup. Turn the mixture into a buttered piedish or Soufflé tin. which is done by stirring it round the sides of the basin until soft and creamy. beat up the eggs. and lastly. and almonds.

4 eggs, 1 oz. Allinson fine wheatmeal, 1 gill of milk, 1 tablespoonful of finely chopped parsley, 1 dessertspoonful of finely minced spring onions, 1 oz. of butter, pepper and salt to taste. Proceed as in Cheese Soufflé, adding (instead of cheese) the parsley and onion.

STIRRED EGGS ON TOAST.
4 eggs, 1 oz. of butter, pepper and salt, 3 slices of hot buttered toast. Whip the eggs up well, add a dessertspoonful of water for each egg, and pepper and salt to taste. Heat the butter in a frying-pan, stir in the eggs over a mild fire. Keep stirring the mixture with a knife, removing the egg which sets round the sides and on the bottom of the frying-pan, and take the mixture from the fire directly it gets uniformly thick. It should not be allowed to cook until hard. Place the stirred eggs on the toast, and serve on a very hot dish. This quantity will suffice for 3 persons.

SCALLOPED EGGS.
½ dozen hard-boiled eggs, ½ pint of milk, 1 dessertspoonful of Allinson fine wheatmeal, 1 oz. of cheese, 3 tablespoonfuls of brown breadcrumbs, and 1 oz. of butter. Shell and quarter the eggs; grease a shallow dish with part of the butter, and put the eggs in it. Make a thick sauce of the milk, wheatmeal, and cheese, adding seasoning to taste. Pour it over the eggs, cover with breadcrumbs; cut the rest of the butter in little pieces, and scatter them over the breadcrumbs. Bake till nicely browned.

STUFFED EGGS.
4 hard-boiled eggs, 8 Spanish olives, ½ oz. of butter, pepper and salt to taste. Halve the eggs lengthway, and carefully remove the yolks. Pound these well, and mix them with the olives, which should be previously stoned and minced fine; add the butter and pepper and salt, and mix all well. Fill the whites of the eggs with the mixture. Pour some thick white sauce, flavoured with grated cheese, on a hot dish, and place the eggs on it. Serve hot.

SCOTCH EGGS.
5 hard-boiled eggs, 1 breakfastcupful of Allinson breadcrumbs, 1 Spanish onion, 1 teaspoonful of powdered sage, 1 dessertspoonful of finely chopped parsley, 1 egg, 1 oz. of butter, pepper and salt to taste, some oil, vege-butter, or butter for frying. Grate the onion, melt the butter, beat up the eggs, and mix them together with the breadcrumbs, herbs, and seasoning. Beat the forcemeat smooth, shell the eggs, cover them completely with a thick layer of forcemeat, and fry them a nice brown. Serve with brown gravy.

SWEET CREAMED EGGS.
To each egg allow 2 tablespoonfuls of cream, or new milk, 1 teaspoonful of strawberry or raspberry and currant jam, 1 thin slice of buttered toast, sugar and vanilla to taste. Butter as many cups as eggs, reckoning 1 egg for each person. Place the jam in the centre of the cup; beat up the eggs with the cream or milk, sugar and vanilla, and divide the mixture into the cups. Cover each cup with buttered paper, stand the cups in a stew-pan with boiling water, which should reach only half-way up the cups, and steam the eggs until they are set—time from 8 to 10 minutes. Turn the eggs out on the buttered toast, and serve hot or cold.

SPINACH TORTILLA.
4 eggs, 1 oz. of butter, a teacupful of boiled chopped spinach, lemon juice and pepper and salt to taste. Sprinkle the lemon juice over the spinach, and season well with pepper and salt, and fry it lightly in the butter. Beat the eggs and pour them into the mixture, let the tortilla set, then turn it with a plate, and set the other side. Serve hot.

SWISS EGGS.

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4 eggs, 3 oz. of Gruyère cheese, 1 oz. of butter, 1 teaspoonful of finely chopped parsley, pepper and salt to taste. Spread the butter on a flat baking dish; lay on it some very thin slices of the cheese. On these break the eggs, keeping the yolks whole; grate the rest of the cheese, mix it with the parsley; strew this over the eggs, and bake them in a quick oven for 5 to 7 minutes.

then proceed as before, stirring in one yolk after the other; season with pepper and salt, whip up the whites of the eggs, stir them with the other ingredients, pour into a buttered Soufflé pan, and bake 15 minutes.

WATER EGGS.
4 eggs, 1-1/2 oz. of sugar, the rind and juice of ½ a lemon. Boil the sugar and lemon rind and juice in ½ pint of water for 15 minutes. Beat the eggs well, and add to them the sweetened water. Strain the mixture through a sieve into the dish in which it is to be served, place it in a larger dish with boiling water in a moderately hot oven, and bake until set. Serve hot or cold.

TARRAGON EGGS.
4 hard-boiled eggs, ½ pint white sauce, 1 teaspoonful chopped tarragon, 1 tablespoonful tarragon vinegar, 2 yolks of eggs. Boil the eggs for 7 minutes, and cut them into slices. Lay them in a buttered pie-dish, have ready the sauce hot, and mix it into yolks, tarragon, and tarragon vinegar. Pour over the eggs, and bake for 10 minutes; serve with fried croûtons round.

TOMATO EGGS.
To each egg take 2 tablespoonfuls of tomato juice, which has been strained through a sieve; pepper and salt to taste. Batter a cup for each egg. Beat up the eggs, mix them with the tomato juice, season to taste, and divide into the buttered cups. Cover each cup with buttered paper, place them in a saucepan with boiling water, and steam the eggs for 10 minutes. Serve the eggs on buttered Allinson wholemeal toast.

TOMATO SOUFFLÉ.
4 eggs, 1 oz. of Allinson fine wheatmeal, ¼ lb. of fresh tomatoes or a teacupful of tinned tomato, 1 oz. of butter, 1 clove of garlic or 2 shalots, pepper and salt to taste. Pulp the tomatoes through a sieve. Rub the garlic round a small saucepan, and melt the butter, in it; or chop up very finely the shalots, and mix them with the butter. When the butter is hot, stir in the wheatmeal, then the tomato pulp, and stir until the mixture is thickened and comes away from the sides of the pan,

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SALADS
These wholesome dishes are not used sufficiently by English people, for very few know the value of them. All may use these foods with benefit, and two dinners each week of them with Allinson wholemeal bread will prevent many a serious illness. They are natural food in a plain state, and supply the system with vegetable salts and acids in the best form. In winter, salads may be made with endive, mustard and cress, watercress, round lettuces, celery, or celery root, or even finely cut raw red or white cabbage; pepper, salt, oil, and vinegar are added as above. As a second course, milk or bread pudding. Salads are invaluable in cases of gout, rheumatism, gallstones, stone in the kidney or bladder, and in a gravelly condition of the water and impure condition of the system.

CHEESE SALAD.
Put some finely shredded lettuce in a glass dish, and over this put some young sliced onions, some mustard and cress, a layer of sliced tomatoes, and two hard-boiled eggs, also sliced. Add salt and pepper, and then over all put a nice layer of grated cheese. Serve with a dressing composed of equal parts of cream, salad oil, and vinegar, into which had been smoothly mixed a little mustard.

CUCUMBER SALAD.
Peel and slice a cucumber, mix together ½ a teaspoonful of salt, ¼ of a teaspoonful of white pepper, and 2 tablespoonfuls of olive oil, stir it well together, then add very gradually 1 tablespoonful of vinegar, stirring it all the time. Put the sliced cucumber into a salad dish, and garnish it with nasturtium leaves and flowers.

ONION SALAD.
1 large boiled Spanish onion, 3 large boiled potatoes, 1 teaspoonful of parsley, pepper and salt to taste, juice of 1 lemon, 2 or 3 tablespoonfuls of olive oil. Slice the onion and potatoes when quite cold, mix well together with the parsley and pepper and salt; add the lemon juice and oil, and mix well once more.

ARTICHOKE SALAD.
Boil potatoes and artichokes separately, cut into slices; mix, add pepper, salt, oil, and vinegar; eat with Allinson wholemeal bread.

EGG MAYONNAISE.
4 medium-sized cold boiled potatoes, 6 hard-boiled eggs, 1 bunch of watercress, some mayonnaise. Slice the potatoes, and quarter the eggs. Arrange them in a dish, sprinkling pepper and salt in between; mix pieces of watercress with the eggs and tomatoes, pour over the mayonnaise, and garnish with more watercress.

CAULIFLOWER SALAD.
A medium-sized boiled cauliflower, 3 boiled potatoes, juice of ½ a lemon, 2 or 3 tablespoonfuls of oil. Cut up finely the cauliflower and potatoes when cold, mix well with the dressing, and pepper and salt to taste. A little mayonnaise is an improvement, but makes it rich.

POTATO SALAD (1).
Boil potatoes that are firm and waxy when cooked, and cut them in slices; let them soak in ½ gill of water, grate a

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1 large lettuce. pour it into the salad bowl. or any other raw or cooked green foods. cucumber. decorate with slices of egg and tomato and tufts of cress. salt. tarragon vinegar. 1 small beetroot. salt. SPANISH SALAD. Cut the potatoes in small pieces. and vinegar. Put into the centre of the bowl some cold dressed French beans or scarlet runners. and lettuce make a good cold salad for the summer. and vinegar as above. and cress. Garnish with beetroot and parsley. and oil to taste. pepper. Eat with Allinson wholemeal bread. mustard and cress. olives. salt. WINTER SALAD. cut up the onions and olives. The quantity of oil should be about three times the amount of the vinegar used. and sliced apples or pieces of orange may be advantageously mixed with the other ingredients. 1 head endive. When oranges are added to a salad the onion must be left out. 4 tablespoonfuls of vinegar. put these into a salad bowl. French beans. grate fine 1 onion and mix with these. tomatoes. vinegar. two hard-boiled eggs. 41 . and add them to the potatoes. add pepper. of cold boiled potatoes. salt. flavour with pepper. and boiled and sliced beetroot.small onion and mix it with these. Cold green peas. Shred the lettuce. and before serving pour over some good mayonnaise. add watercress. oil. place in a salad bowl with mayonnaise dressing. oil. watercress. turnips. Cut up 1 lb. minced parsley. endive. spring onions. oil. Hard-boiled eggs may be cut into slices and added. a little tarragon vinegar. Garnish the beans with three tomatoes cut in slices and arranged in a circle one overlapping the other. POTATO SALAD (2). or mustard and cress. of cold boiled potatoes. These are made from mixtures of lettuce. and stir it well. SUMMER SALAD. salt. and pepper well together. 2 tomatoes. some spring onions. 2 of salad oil. 1 lb. onions. pepper. Mix the vinegar. SUMMER SALADS. carrots. tomatoes. 2 spring onions.

3 eggs. pepper and salt to taste. and stir in the other ingredients. of butter. 2 tablespoonfuls of Allinson fine wheatmeal. some Allinson nut-oil or butter for frying. as the success of the dish depends on this. mix it with the mashed potatoes. 1 oz. of mashed potatoes. Beat the potatoes well with the yolks of the eggs and the seasoning. on the top of this. of hot mashed potatoes. and form the mixture into cakes. Mix all well. form the mixture into balls. A plateful of mashed potatoes. flour. of butter. 1 gill of milk. beat the egg well. whip the yolks of the eggs well with the milk. 1 oz. when all is very thoroughly mixed. POTATO CROQUETTES. 1 lb. 3 eggs. 3 hard-boiled eggs. add the potatoes very finely mashed. of spinach well cooked and chopped. Serve as hot as possible. Serve with tomato sauce and green vegetables. turn the mixture into a buttered pie-dish. POTATO PUDDING. 6 oz. ½ a saltspoonful of nutmeg. and last of all the whites of the eggs. raspings. eggs. of potatoes well mashed. pepper and salt. oil the butter and mix this and the lemon juice with the rest of the ingredients. Beat all well together.POTATO COOKERY POTATO BIRD’S NEST. 1-1/2 oz. flour. POTATO CHEESE. the rind and juice of ½ a lemon. mustard. 2 oz. of butter. parsley. Beat the butter with a fork until it creams. 2 tablespoonfuls of Allinson fine wheatmeal. POTATO CAKES 3 fair-sized potatoes. Beat the butter. Beat up the second egg. and place the eggs. then place it on a dish in the shape of a ring. Inside this spread the spinach. beat up the egg and mix it with the potatoes. 1 lb. of sugar. Fry the mashed potatoes a nice brown in the butter. wash. and bake it ½ hour. the yolks of 2 eggs. butter. 1 egg. ½ a teaspoonful of mustard. add the eggs well beaten. seasoning. Turn the mixture POTATO CHEESECAKES. cheese. of grated 42 . and seasoning. of mashed potatoes. 2 lemons. of butter. ½ lb. and fry a nice brown. and a pinch of nutmeg. fill the mixture in a jar and keep closely covered. and fry them in oil or butter until brown. Melt the butter and mix it with the mashed potatoes. 6 oz. and fry the mixture like pancakes in oil or butter. and seasoning. 2 oz. and grate the raw potatoes. 1 oz. mix the potatoes with the butter. also the other ingredients. 2 eggs. and a dessertspoonful of finely chopped parsley. pepper and salt to taste. Add the nutmeg. 2 lbs. and milk should be well beaten separately before being used. 1 pint of mashed potatoes. ½ a saltspoonful of nutmeg. POTATO PUFF. beaten to a stiff froth. of sugar. Grate the rind of the lemons and pound it well with the sugar in a mortar. shelled. some bread raspings. turn the cakes into the beaten egg and raspings. ½ pint of milk. of butter. add the cheese. The potatoes. Peel. pepper and salt to taste. and 1 of the eggs well beaten. roll the balls in the egg and breadcrumbs. 1 whole egg. 4 oz.

Mash the yolks of the eggs and mix them with the lemon juice. pepper and salt. and seasoning. 3 teacupfuls of mashed potatoes. and add this. seasoning to taste. Slice the potatoes. make the mixture into little rolls 3 inches long. mash the yolks of the eggs quite fine and mix them smooth with the lemon juice.” POTATO SAUSAGES. and a teaspoonful of powdered thyme. make the mixture into rolls. 1 oz. 1-1/2 lbs. pass them through a potato masher into a hot dish. 1 small beetroot. pepper and salt to taste. mustard. 2 lbs. a little nutmeg. ½ a teacupful of milk. POTATO SNOW (a Pretty Dish). of butter. mashed potato. mix them with the onion and parsley. Turn the mixture into a salad bowl or glass dish. 1 egg well beaten. and arrange alternate slices of egg and beetroot round the base of the potato snow. Slice the eggs and beetroot. if such is not handy. Brown the top with a salamander. 1 small onion minced very fine. add a little milk if necessary. milk. of potatoes. and fry them brown. Mix all well. with a coal-shovel made red hot. Stone the olives and chop them up fine. and bake it for 1 hour in a hot oven. POTATO SURPRISE. let them soak with 3 tablespoonfuls of water. salt. or. 4 medium-sized cold boiled potatoes. letting the mashed potato fall lightly. and egg well together. and mix it with the mashed potatoes. Make a dressing of the oil. 1 boiled Spanish onion. of 43 . Serve with brown sauce and vegetables. Any good salad dressing may be used. of butter (or Allinson nut-oil). which will take from 10 to 20 minutes. of cold mashed potatoes. pepper and salt to taste. Mix the mashed potatoes. dressing. olive. 1 pint of mashed potatoes. 3 tablespoonfuls of Allinson fine wheatmeal. 2 hardboiled eggs. POTATO ROLLS (BAKED). Chop the whites of the eggs up fine. POTATO ROLLS (Spanish). 3 hard-boiled eggs. the yolk of egg. Chop up the onion fine. mix the meal. 2 tablespoonfuls of Allinson salad oil. 2 tablespoonfuls of Allinson salad oil. mix all together. 1 breakfastcupful of breadcrumbs. ½ a saltspoonful of nutmeg. POTATO SALAD (MASHED). 2 oz. ½ pint of mashed potatoes. and garnish with watercress and beetroot. Chop the whites of the eggs up very fine. Warm the butter until melted. and garnish with parsley or watercress and beetroot. 1 pint of mashed potato. 18 olives.into a buttered pie-dish. and piling it up high. 1 teaspoonful of mustard. and add this to the dressing. and proceed as in “Potato Rolls. 1 dessertspoonful of sugar. 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 lemon juice to taste. 1-1/2 pints of mashed potatoes. and dress like any other salad. 2 eggs well beaten. pepper and salt to taste. roll them in egg and breadcrumbs. oil and lemon juice. 2 tablespoonfuls of lemon juice and seasoning. Boil the potatoes till tender. the yolk of 1 egg. pepper. turn the mixture smoothly into a salad bowl or glass dish. form the mixture into sausages. 1 oz. 1 teaspoonful of mustard. add seasoning. POTATO SALAD (2). 1 dessertspoonful of finely chopped parsley. and chopped whites of eggs well together. and the thyme. season with pepper and salt. 2 hard-boiled eggs. POTATO SALAD (1). and add this to the dressing. Mash the potatoes well with one of the eggs.

Mix the butter well with the mashed potatoes. grease some patty pans. add the fried onion and seasoning and a little hot milk.” leaving out the parsley. and serve very hot. pepper and salt to taste. When the potatoes have been passed through the masher back into the saucepan. 1 tablespoonful of finely chopped parsley. 44 . Serve with vegetables and any savoury sauce. pour this over the potatoes. add a piece of butter the size of a walnut (or more according to quantity of potatoes). POTATOES À LA DUCHESSE. add lemon juice. adding hot milk as required until it is a thick. Mix all well with the seasoning. ½ oz. To mash potatoes well they should be drained when soft and steamed dry over the fire. of butter. 2 eggs. let the potatoes go off the boil. mix it well with the mashed potato. of butter. 1 large English onion. with little bits of butter on the top of the cakes. place ½ a tomato in each. Let the potatoes cook gently until soft. fill them with the mixture. place them in a greased baking tin. 1 oz. a little nutmeg. form the mixture into cakes. and garnish with parsley. 1 egg with the juice of 1 lemon. add the egg and lemon juice carefully. re-heat the whole again but do not allow it to boil. Butter 8 patty pans and line them with a thick layer of potato. 1 dessertspoonful of fine wheatmeal. bake the whole for ½ hour. 1 pint of mashed potato. 1 oz. of butter pepper and salt to taste. and mash all well through over the fire with a wooden spoon. of boiled carrots. 1-1/2 lbs. 1 oz.butter. and add the butter and seasoning. smooth the curry powder with a little water. flour them well. creamy mass. Slice the potatoes into a saucepan and pour the milk over them. Prepare potatoes as in “Milk Potatoes. Mash all well through. ¾ lb. and brown the patties in the oven. POTATOES (CURRIED). some Parsley. then thicken with the meal. with a little of the parsley and a dusting of pepper and salt. season with a little pepper and salt. salt and lemon juice to taste. add seasoning. POTATOES AND CARROTS. pepper and salt. and serve. Mince the onion very fine and fry it a golden brown in the butter. of grated cheese. 1 finely chopped English onion to 1 pound of potatoes. Fry the onion a nice brown in the butter. 4 tomatoes. Cover with mashed potatoes. pepper and salt to taste. of butter. ¾ pint of milk. 1 teaspoonful of curry powder. piece of butter the size of a walnut. beat the eggs well and mix them with the vegetables. of boiled potatoes. Let all simmer for 2 or 3 minutes. beat up. and add seasoning to taste. and bake them a nice brown. POTATOES (BROWNED). spread the butter on the top. Mash the potatoes and carrots together. 6 good-sized potatoes parboiled. which should be previously smoothed with a little milk or water. pepper and salt. POTATOES (MILK). and a little hot milk. fill it with the mixture. to avoid the egg curdling. and bake them in a moderate oven until golden brown. then turn them into a basin and pass them through a potato masher back into the saucepan. POTATOES (MASHED). POTATOES (MASHED)(another way). POTATO WITH CHEESE. 1 pint of finely mashed potatoes. 3 oz. butter a mould. taking care not to burn it. turn out.

boil the potatoes till nearly tender. and fried brown. POTATOES (STUFFED)(2). Serve with vegetables and white sauce. 6 large boiled potatoes. peel and slice them. add the milk and seasoning. and bake them 10 to 15 minutes. ½ lb. When quite tender sift in enough breadcrumbs to make a fairly stiff paste. 1 dessertspoonful of finely chopped onion. Let the potatoes simmer in the sauce for 10 minutes. some 45 . 1 teaspoonful of vinegar. 1 dessertspoonful of vinegar. of grated English onions. Mash the scooped out potato well up with the cheese. Let all simmer until the potatoes are tender. add the egg. Repeat this until the dish is full. tie the halves together. 1 large apple.Boil or steam potatoes in their skins. pepper and salt to taste. Return them to the saucepan. and serve. Serve with brown sauce. tie them together. 1 clove of garlic. and pour them over the potatoes. POTATOES (MILK) WITH CAPERS. Slice the potatoes. Make a stuffing of the other ingredients. drain them and cut them in slices. bake the potatoes till tender. 1 lb. scoop them out. and when the milk boils add the wheatmeal. 1 tablespoonful of Allinson wholemeal. add the capers and vinegar. Chop the onion and apple fine and stew them (without water) with the butter. 1 oz. brush over with a little oiled butter. pepper and salt to taste. butter a pie-dish. allspice. 1 breakfastcupful of milk. a cupful of breadcrumbs. and seasoning. Rub the inside of a basin with the garlic. 2 onions chopped fine. beat them well with the vinegar. Before serving mix into the sauce a spoonful of finely chopped parsley. 1 ditto of finely chopped parsley. pepper and salt. 1 oz. 1 dessertspoonful of sugar. 6 medium-sized boiled potatoes. 6 large potatoes. fill the potatoes with it. and seasoning. scoop them out. POTATOES (STUFFED) (3). sugar. onion. pepper and salt to taste. put into it a layer of potatoes. fill them with the mixture. break the eggs into it. POTATOES (SCALLOPED). 1 Spanish onion. ½ teaspoonful of allspice. 1-1/2 lbs. and a little meal. leaving ½ inch of potato wall all round. of small boiled potatoes. over this sprinkle pepper and salt. 1 oz. and season with pepper and salt. of potatoes. a piece of butter the size of a walnut. butter. and seasoning. of butter. shaking them occasionally to prevent burning. pepper and salt to taste. ¾ pint of milk. of the onion. 6 large potatoes. adding a very little milk it the stuffing should be too dry. pepper and salt to taste. 1 tablespoonful of finely chopped capers. of butter. leaving nearly 1 inch of the inside all round. when soft. 1-1/2 ozs. tie. Halve the potatoes. piece of butter the size of a walnut. of grated Gruyère or Canadian cheese. 1 egg well beaten. part of the butter. fill the potatoes. and bake them until done. POTATOES (STUFFED) (1). a little Allinson wholemeal. 1 egg well beaten. 1 teaspoonful of powdered sage. 1-1/2 breakfastcupfuls of breadcrumbs. Make a sauce of milk. and serve them with brown sauce and vegetables. shake the whole well over the fire until thoroughly mixed. and serve. of butter. 3 eggs. and bake for 1 hour. Then simmer a few minutes with the capers. POTATOES (SAVOURY). thickened with Allinson fine wheatmeal. Scoop the potatoes out as in previous recipe. also a little milk if necessary. pour the milk over the whole. Halve the potatoes as before. Slice the potatoes into the saucepan and let them stew gently for 15 minutes with the butter.

mix all up together. Cut cold boiled potatoes into slices. and put it over a clear fire. adding the egg and seasoning. scoop out most of the soft part and mash it up. fill the potato skins. in a wire salad basket). POTATOES (TOASTED). of butter. 6 large boiled potatoes. 46 . tie the halves together. 1 egg well beaten. Mince the onion very finely and fry it a nice brown with the best part of the butter.POTATOES (STUFFED) (4). and put them in the oven until well heated through. Halve the potatoes as before. place them on a gridiron (if not handy. Serve with vegetables and brown sauce. brush them over with oiled butter. ½ oz. Brown the slices on both sides. 1 large English onion. brush them over with the rest of the butter (oiled). pepper and salt to taste.

strain it through a gravy-strainer. with pepper and salt to taste. BROWN GRAVY. Can also be served cold. 1 gill of water. then add boiling water. Dilute the jam with ½ pint of water. The water in which vegetables (except cabbage or potatoes) have been boiled is better for making sauces than ordinary water. a blade of mace. and being fluid they cause the food to be more thoroughly broken up and made into a porridgy mass before it is swallowed. the mace. This is made as “Wheatmeal Sauce. 1 lb.sugar (or more. From a health point of view artificial sauces are not good. of apricot jam. or Herb Gravy must be used with great caution. and thicken it with the cornflour. ½ lb. pepper and salt to taste. When foods are eaten in a natural condition no sauces are required. ½ a teaspoonful of mixed spice. brown this. the juice of ½ a lemon. and pour the sauce over the onions. cut them up. of apples. Stir in gradually enough boiling water to make the sauce of the thickness of cream. APPLE SAUCE. and let the sauce simmer for 20 minutes. according to taste). or skin eruptions of any kind. BROWN SAUCE (1). and when they give up the use of flesh they are often at a loss for a good substitute. APRICOT SAUCE. and serve. Brown Gravy. The use of sauces is thus seen to be an aid to help down plain and wholesome food. BOILED ONION SAUCE. dredge in a tablespoonful of Allinson fine wheatmeal. SAUCES Flesh-eaters have the gravy of meat to eat with their vegetables. but when food is changed by cooking many persons require it to be made more appetising. 1-1/2 oz. of BROWN SAUCE (2). of butter. stir into it the meal. Fried Onion Sauce. add sugar and spice. Put a tablespoonful of butter or olive oil into a frying-pan or saucepan. and cook them with the water until quite mashed up. and seasoning. Melt the butter in a frying-pan over the fire. make it hot. and keep on stirring until it is a brown colour. but if made as I direct very little harm will result. of Allinson fine wheatmeal. re-heat. Add the lemon juice. 47 . as it is called. Pare and core the apples. Serve hot or cold. or not at all by those who are troubled with heartburn. biliousness. A little mushroom or walnut ketchup may be added it desired. acidity. as they supply the system with fluid. If the sauce should be lumpy. Remove the mace. This goes well with any plain vegetables. and when made with the liquor in which vegetables have been boiled they retain many valuable salts which would otherwise have been lost. 1 oz. boil the sauce up. Rub the apples through a sieve. When not too highly spiced or seasoned they help to prevent thirst. ½ a teaspoonful of Allinson cornflour. boil it up and pass it through a sieve. Sauces may be useful in more ways than one.” but plenty of boiled and chopped onions are mixed in it. Eat with vegetables or savouries. 1 oz.

rub the fruit through a sieve. Thicken the sauce with the cornflour. ½ oz. otherwise make as “Wheatmeal Sauce. bay leaves. when it boils add the cornflour and vanilla. Let the sauce go off the boil. add the meal. and colour with burnt sugar. 1 teaspoonful of Allinson cornflour. and boil it up before serving. and brown. Let all simmer 15 to 20 minutes. return the sauce to the saucepan. add as much water as required to make the sauce the consistency of cream. Boil the milk and water. Grate the onion into the water. and stew them in ¾ pint of water until quite tender. Serve hot or cold. Fry the onions in the butter until nearly brown. Warm up the sauce again. ½ oz. strain the sauce. 1 teaspoonful of Allinson fine wheatmeal. CHOCOLATE SAUCE. add the sauce to this. add the curry. and apple. pepper and salt to taste. 3 English onions. and thicken the sauce with the cornflour. and salt to taste. of butter. and cook 10 minutes after adding them. add a little more water if necessary. but do not allow it to boil. of butter (or oil). ½ a teaspoonful of cornflour. 1 good tablespoonful of vinegar. EGG SAUCE. CURRY SAUCE (2). ½ a lemon (peeled) cut in slices. 1 good cooking apple. and seasoning. Chop up the onions. Let the whole simmer for 5 to 10 minutes. of butter. CURRY SAUCE (BROWN). 1 carrot. 1 bar of Allinson chocolate. juice of ½ lemon. When quite soft rub the vegetables well through a sieve. ½ pint of both white and red currants. and salt. 6 eschalots chopped fine. strain. add water enough to make the sauce the thickness of cream. CAPER SAUCE. add the milk. EGG CAPER SAUCE. beat the egg up with the lemon juice. add the butter and seasoning. brown the meal in the saucepan in the butter.2 tablespoonfuls of Allinson fine wheatmeal. beat it up. 2 ozs. 48 . add curry. &c. carrot. add gradually and gently the egg. Brown the meal with the butter. ½ pint of water. of butter. 1 dessertspoonful of Allinson fine wheatmeal. a little burnt sugar. return to the saucepan. CURRY SAUCE (1). Thicken the sauce with the meal. reheat it. 1 even teaspoonful of curry.” Add capers. 1 teaspoonful of curry powder. ¾ pint of half milk and water. or macaroni batter. 3 bay leaves. of butter. pepper and salt. 1 gill of water. and let it simmer for a few minutes. 1 egg.” adding 1 tablespoonful of finely chopped capers before the egg is stirred in. salt to taste. and which should simmer a few minutes. a pinch of mint and sage. 1 English onion chopped fine. and seasoning. 1 teaspoonful of curry powder. of sugar. Cook the ingredients for 10 minutes. lemon. and serve. or macaroni with turnips. Leave out the onions. ½ teaspoonful of vanilla essence. ½ teaspoonful of cornflour. The same as “Egg Sauce. 1 onion. and serve. taking care not to curdle it. 1 oz. ½ oz. Boil the sauce up. This goes very well with plain boiled macaroni. 1 oz. adding the curry and salt. CURRANT SAUCE (RED & WHITE). and let these ingredients cook a few minutes. add the eschalots. and stir well. ½ pint of milk. Melt the chocolate over the fire with 1 tablespoonful of water. butter. vinegar. 2 tablespoonfuls of Allinson fine wheatmeal.

add the salt. Add seasoning. and serve. adding the thyme. ½ pint of milk. return it to the saucepan. add Allinson fine wheatmeal. should this ever happen. and let the sauce soak at least 1 hour before serving. Stir the sauce until it boils. 1 dessertspoonful of Allinson fine wheatmeal. also to stir one way only. and proceed as in “Orange Froth Sauce. When slightly browned add ¾ pint of water. ½ oz. 2 eggs. vinegar. rub the sauce through a sieve. ½ teaspoonful each of mustard. 1 teaspoonful of Allinson fine wheatmeal. 1 teacupful of vinegar. cook for two minutes. and flavouring. stirring in a little fresh oil first. it should be dried in the oven and then powdered. a pinch of saffron. ½ pint of water. ½ pint of milk and water. 2 oz. do not waste the curdled sauce. add it gradually. MUSTARD SAUCE. 1 egg. pepper and salt to taste. let all simmer for a few minutes. Make like “Brown Gravy. and after having allowed the sauce to cool a little. flour. a little thyme. beat up the egg. sauce with the meal rubbed smooth in a little cold water. Chop fine an onion. fry. Boil the milk and water with the saffron. or eschalots. Let all simmer for ½ an hour. ½ pint of water. Boil the water. To easily dissolve the saffron. HORSERADISH SAUCE. Mix the milk. work them smooth with a wooden spoon. and then serve. 1 tablespoonful of vinegar. taking care not to curdle the sauce. Brown the wheatmeal with the butter in the saucepan. each of carrot. butter. and salt. onion. eggs. 1 oz. and then adding the curdled mixture. 1 teaspoonful of cornflour. when the sauce begins to thicken stir in a little of the lemon juice. HERB SAUCE. and mustard. but do not let it boil. 1 teaspoonful of sugar. Place the yolks in a basin. MINT SAUCE. of butter. add salt. and salt. of butter. and horseradish for a few minutes. Stir in the oil very gradually. then add the vinegar and seasoning. pepper and salt to taste. salt to taste. and fry them in the butter. Mix all the ingredients well. pepper. add the mustard. Be sure to make it in a cool place. drop by drop. 1 oz. the yolk of 1 egg. 1 heaped-up tablespoonful of finely chopped mint. MILK FROTH SAUCE. continue with the oil. butter. 1 dessertspoonful of Allinson fine wheatmeal. and so on alternately until the sauce is finished.” and add mixed herbs a little before serving. sugar to taste.” FRIED ONION SAUCE. ½ pint of oil.EGG SAUCE WITH SAFFRON. turnip. the juice of a lemon. MAYONNAISE SAUCE. pepper. and make into a sauce like brown gravy. 1 dessertspoonful of Allinson fine wheatmeal. but start afresh with a fresh yolk of egg. 1 tablespoonful of sugar. into which the meal has been rubbed smooth. and see that the latter dissolves thoroughly. and serve. which should be quite cold. and thicken the 1 good teaspoonful of mustard. some essence of vanilla or any other flavouring. sugar. 49 . Chop the vegetables up fine. 1 teacupful of water. FRENCH SAUCE. Heat it up. and thicken with the cornflour. It you follow directions the sauce may curdle. 2 tablespoonfuls of grated horseradish. and mix all well. boil up. vinegar and salt to taste.

This is made as “Wheatmeal Sauce. Chop the onions up fine. let it simmer for five minutes.” but some finely chopped parsley is added five minutes before serving. ½ a teaspoonful of cornflour. as it would then be spoiled.” This sauce can be made with any kind of fruit juice.OLIVE SAUCE. add them to the sauce. and proceed as for “Orange Froth Sauce. flour. of butter. take the juice of both the oranges and add it to the sugar. Mix smooth the cornflour in 8 tablespoonfuls of water. ORANGE FROTH SAUCE. Serve immediately. do not allow the sauce to boil. return it to the saucepan. 1 onion. let it boil. SAVOURY SAUCE. RASPBERRY FROTH SAUCE. put the mixture over the fire in an enamelled saucepan. ORANGE FLOWER SAUCE Make a sweet white sauce. the yolk of 1 egg. of ratafias. and flavour it with 2 tablespoonfuls of orangeflower water. 1 teaspoonful of white flour (not cornflour). a teaspoonful of Allinson fine wheatmeal. cut up the carrots into small dice. then strain through a cloth or fine hair sieve. SORREL SAUCE. stone and chop 8 Spanish olives. butter. and sugar. add this to the juice when hot. beat up the yolk of egg. Make a sweet white sauce. Chop up the onion and fry it a nice brown. ½ pint of raspberries. The juice of 2 oranges. RATAFIA SAUCE. remove from the fire. pepper and salt to taste. some water. but do not let it boil. 2 eggs. then rub the sauce through a sieve. Make a white sauce. sugar to taste. Make a white sauce. serve at once. and stir the sauce over the fire until thickened. allow it to get cold. ONION SAUCE. stir again over the fire until the sauce has thickened a little. and cook them in the water until tender. the eggs previously beaten. 2 eggs. Smooth the meal with a little water. 4 oz. and whisk it well until quite frothy. Rub the sugar on the rind of one of the oranges until all the yellow part is taken off. and let it cook a few minutes before serving. ORANGE SAUCE 2 oranges. 1 oz. butter and seasoning. heat it up and thicken it with the meal. pepper and salt to taste. PARSLEY SAUCE. 3 oz. a little nutmeg. 1 dessertspoonful of Allinson fine wheatmeal. add the milk. and add to it a handful 50 . ½ pint of milk. Bruise the ratafias and put them in a stewpan with the milk. 1 large Spanish onion. and the flour smoothed with a very little water. mix this well with the sugar. and flavour with 2 tablespoonfuls of rosewater. ROSE SAUCE. then add the eggs. 1 teaspoonful of white flour. Boil the raspberries in the water for 10 minutes. 3 carrots. 1 gill of water. thicken the sauce. if necessary. ½ pint of milk. and when the milk has cooled a little stir it in carefully. 1 gill of water. cook them gently in 1 pint of water with the onion and seasoning until quite soft. add a little more water if the juice is not ½ pint. sugar to taste. and serve. 4 large lumps of sugar. add to the orange juice enough water to make ½ pint of liquid.

WHITE SAUCE (2). thicken it with the meal. adding the butter and seasoning. which should he smoothed well with a little cold water. add the butter and seasoning. 1 teaspoonful of sugar. 1 lb. cook for 3 to 4 minutes. and when it boils thicken the sauce with the meal. re-heat. If fresh tomatoes are used. strain it through a gravy strainer. Mix this with the boiling milk and water. Cut up fresh or tinned tomatoes. Eat this with vegetables. add sugar and vanilla. add this to the boiling milk and keep stirring until the sauce has thickened.of finely chopped sorrel. Let the sauce simmer for a minute. thicken with Allinson fine wheatmeal made into a paste with water. Let it cook gently a few minutes after adding the meal. ¾ pint of milk. For tinned tomatoes a teacupful of water is sufficient. 1 good dessertspoonful of Allinson fine wheatmeal. let it simmer 2 or 3 minutes. pepper and salt to taste. 1 small onion. pepper and salt to taste. WHEATMEAL SAUCE. ½ pint of milk. and serve. WHITE SAUCE (1). Eat with vegetables or savoury dishes. and thicken the sauce. sugar to taste. mix the meal smooth with the rest. Make a sweet white sauce. a little vanilla essence. of fresh ones. ½ a canful of tinned tomatoes or 1 lb. ½ oz. ¾ pint of milk. when done rub through a sieve. Bring part of the milk to the boil. thicken it with the cornflour previously smoothed with a little water. and boil. boil up again. SPICE SAUCE. and serve. then rub them well through a strainer. and serve with the pudding. 51 . Cook the mushrooms and onion. Let the tomatoes cook gently for 10 minutes. a dessertspoonful of Allinson cornflour or potato flour. slice them and set them to cook with a breakfastcupful of water. and serve. boil up. pepper. a small piece of butter. Boil ½ pint of the milk with sugar. of mushrooms. TOMATO SAUCE (2). of butter. Mix milk and water together in equal proportions. a tablespoonful of Allinson fine wheatmeal. and add ½ teaspoonful of mixed spice before serving. cook with water and finely chopped onions. and let it thicken. add the lemon juice. pepper. TARTARE SAUCE. WHITE SAUCE (SAVOURY). Add a little butter. add a grated onion. Strain the sauce and return it to the saucepan. pepper and salt to taste. of butter. chopped fine. TOMATO SAUCE (1). mix the meal smooth in the rest of the milk. add a little pepper and salt to taste. 1 dessertspoonful of Allinson fine wheatmeal. Boil the milk. and salt. and pour it into a warm sauce-boat. add the butter. ½ oz. size of a nut. 1 dessertspoonful of Allinson fine wheatmeal. juice of ½ a lemon. and flavour with vanilla or almond essence. and salt. rub a little Allinson fine wheatmeal into a paste with cold water. in ½ pint of water for 15 minutes. Return the liquid to the saucepan. let it simmer a few minutes.

¼ lb. Mix well. Turn them out on a dish. 2 lbs. sugar. butter a mould. serve either hot or cold. 3 oz. half fill them. of ground sweet almonds. if the rice will not turn out easily. Beat the eggs up with milk and pour it on the apricots. cream. Mix with them the sponge cakes crumbled. Warm the milk. of ground bitter almonds. 6 sponge cakes. vanilla flavouring. and the eggs well beaten. Put the apricots into a saucepan. ½ oz. sugar. Whip the whites of the eggs to a stiff froth. of castor sugar. Have a pie-dish lined at the edge with baked paste. Pour the mixture into a wetted mould and bake in a hot oven with a cover over the mould for ½ an hour. and bake the puddings for about 20 minutes. core. 2 eggs. finishing with a layer of bread and butter. Turn out. sugar to taste. sugar to taste. and the almonds and sugar. 1 teacupful of mixed currants and sultanas. and butter some cups. 2 tablespoonfuls of sifted sugar. APPLE CHARLOTTE. ALMOND PUDDING (1). the cinnamon. 1 pint of milk. 3 oz. of almond paste. With a spoonful of water make the ground almonds into a paste. of butter. 2-1/2 pints of milk. add the fruit picked and washed. and cut up the apples and set them to cook with 1 teacupful of water.PUDDINGS quite tender. 2 eggs. 3 eggs. When they are soft. 4 oz. sift the cinnamon over it evenly. and repeat the layers of bread and apples until the dish is full. line a buttered pie-dish with them. mix them lightly with the well-beaten yolks. Dip the mould into hot water for ½ a minute. pour the milk over. of rice. which will take from 40 to 50 minutes. turn out and serve with sauce made of raspberry jam and water. warm the butter. Bake from ¾ hour to 1 hour. and add the sugar and 2 tablespoonfuls of cream or milk. of cooking apples. Some apples require much more water than others. Place a layer of apples over the buttered bread. milk. ½ lb. strain the custard into the dish. pour in the rice. let it get cold. and let them simmer with a little sugar for ½ an hour. Pare. ½ pint of milk. nutmeg. APRICOT PUDDING. and bake in a slow oven 52 . pour the mixture in (not filling the dish more than three-quarters full). of butter. 1 oz. beat up the eggs with the sugar. and flavour. and almonds until the rice is BAKED CUSTARD PUDDING. add the other ingredients gradually. Cut very thin slices of bread and butter. ALMOND PUDDING (2). ALMOND RICE. 1 teaspoonful of cinnamon. 1 heaped up teaspoonful of ground cinnamon. butter. and butter. Have ready a wellbuttered pie-dish. some raspberry jam. ½ lb. 2 oz. Allinson wholemeal bread. Turn the pudding out and serve cold. of blanched and chopped almonds. mix the almonds with this. 1 tin of apricots. and bake in a moderately hot oven until a knitting needle pushed through comes out clean. Cook the rice. grate a little nutmeg over the top. and serve with sweet sauce. and ratafia flavouring. take them off the fire and beat them with a fork. 4 eggs. of ground sweet almonds and a dozen bitter ground almonds.

then boil for 1 hour covered with a pudding cloth. then spread a layer of jam.for ½ an hour. Stir the mixture over the fire for about 8 minutes. 1 pint of milk. ¼ oz. Soak the barley overnight. a little grated nutmeg BREAD SOUFFLÉ. Turn into a buttered mould and steam the pudding for 1-1/2 to 2 hours. make a custard by dissolving 1 tablespoonful of cornflour in 1 pint of milk well beaten. and bake the pudding for ½ an hour. of butter. BARLEY (PEARL) AND APPLE PUDDING. of butter (oiled). and zest of lemon. 2 tablespoonfuls of orange or rosewater. bring the rest to boil with the butter. turned out of the basin. 4 eggs well beaten. Mix in lastly the whites of the 3 eggs whisked to a stiff froth. 5 oz. let it stand 1 hour. of breadcrumbs. pour into a mould. 3 eggs. Beat up the yolks of the eggs and add them to the cooked batter. 2 oz. sweeten and flavour it to taste. ¼ lb. boil up and pour this over the jam and bread. butter a pie-dish. cored. and bake for 1 hour. of currants. pour the custard over the apples. each slice spread thickly with raspberry jam. the rind of ½ a lemon and some almond or vanilla essence. sugar to taste. 4 eggs. and so on. 4 chopped apples. 3 oz. Rub the cornflour and meal smooth with a little of the milk. Pare and core the apples. of pearl barley. and boil it in 3 pints of water for 3 hours. BREAD PUDDING (STEAMED). BATTER PUDDING. BELGIAN PUDDING. until the dish is full. then turn it into a basin to cool. and stir into it the smooth paste. add the sugar. Serve either hot or cold. Mix all the ingredients. and bake the pudding until the custard is set. 5 eggs. BREAD AND JAM PUDDING. ½ lb. 1 teaspoonful of ground cinnamon (or any other flavouring preferred). of butter. for 1 hour. sweetened with 2 oz. Serve in the pie-dish with stewed rhubarb. and boil them in 1 pint of water. and the hot milk. the grated rind of a lemon. Serve with a sweet sauce. 1 wineglassful of rosewater. and bake about ¾ hour. well beaten. ½ lb. 1 pint of milk. 6 medium-sized apples. 1 oz. 1 pint of milk. of Allinson fine wheatmeal. 1 quart of milk. When quite tender. 3 oz. 1 dessertspoonful of sugar. Fill a greased pudding basin with slices of Allinson bread. and the apples pared. and boil for 2 hours. 1 pint of milk. sugar. a little chopped peel. put the butter in bits over the top. of sugar. and the lemon rind added. Heat the milk and make a custard with the eggs. pour in a layer of the batter. 2 oz. whip the whites of the eggs to a stiff froth and add them to the rest. BIRD-NEST PUDDING. of sultanas. of Allinson fine wheatmeal. 3 oz. Pour the mixture into a buttered dish. sugar to taste. Soak a 1d. of Allinson wholemeal bread. 1 lb. and let them soak for ½ an hour. lemon rind. of apples. BATTER JAM PUDDING. of sugar. of cornflour. of sugar. Soak the bread in the milk until perfectly soft. some raspberry or apricot jam. ¾ lb. the yolks of 3 eggs. 53 . until they are beginning to get soft. mix all thoroughly. Remove the apples from the saucepan and place them in a pie-dish without the syrup. French roll in ½ pint of boiling milk. then add ¼ lb. 3 eggs. of ground almonds. finishing with the batter. Beat the eggs well. 3 oz. and chopped fine.

Cover it with buttered paper and steam for about 1 hour. add the fruit. cover with a plate. and sugar to taste. steam the pudding carefully for three-quarters of an hour. of ratafias. CABINET PUDDING (2). 2 oz. put them in a dish. and bake the pudding in a CARROT PUDDING. 3 large carrots. Steam the pudding for 1 hour. 2 tablespoonfuls of syrup. 3 eggs. ratafias. 3 eggs. When the mould is nearly full. vanilla flavouring. Turn it out carefully. buns. Cut the buns in thin slices. Pour into the mould. moderate oven for 1 hour. 8 stale sponge cakes. and jam. 1-1/2 pints milk. Beat the yolks of the eggs well together and the whites of 2 eggs. bake for 1 hour in a moderate oven. or steam for 1-1/2 hours. and dried. and serve with jam or sauce round it. picked. 4 eggs. ½ lb.add sugar and the rose or orange water. of Allinson bread cut in thin slices. sugar to taste. 3 eggs. Scrape and grate the carrots. Butter a mould and decorate it with the cherries and citron cut into fine strips. pour the whole into a well-buttered pie-dish and bake the Soufflé for ½ an hour in a brisk oven. 54 . and pour over the buns. 2 oz. add sugar and flavouring. 4 oz. of chopped almonds. and mix them all well together. 2 oz. citron peel. Beat up 1 or 2 eggs. taking care not to let the water boil into it. 3 stale 1d. pour the mixture into a buttered mould. 2 oz. ¼ lb. &c. CABINET PUDDING (1). make a batter of the other ingredients. Mix the porridge with enough hot milk to make it into a fairly thick batter. pour over the mixture the custard of milk and eggs with the flavouring added. Soak the bread as directed in above recipe. ¾ pint of milk. eggs and milk as in Bun Pudding. BUCKINGHAM PUDDING. scattering a few cherries between the layers. bake 1 hour in a buttered piedish. add to the milk and sugar. 1 breakfastcupful of currants and sultanas mixed. then stand for 2 hours. of Allinson fine wheatmeal. then put in more ratafias and sponge cakes until the mould is almost full. 1 pint of milk. add it to the rest of the ingredients. 2 oz. and some raspberry jam. sugar. To use up cold stiff porridge. 1 heaped-up teaspoonful of cinnamon. then fill the basin with layers of sliced sponge cakes and macaroons. serve with wine sauce. beat the eggs well.. 1 teaspoonful of cinnamon. Butter a pint pudding mould and decorate it with preserved cherries. CABINET PUDDING (3). Boil the milk and pour it on the eggs. and steam the pudding for 2-1/2 to 3 hours. dried cherries. 4 or 5 sponge cakes. Butter a mould. well beaten. 2 oz. ½ pint of milk. and mix them lightly with the rest. 1 egg to a breakfastcupful of the batter. serve immediately. a few drops of almond essence. and serve with sauce. as preferred. and sugar. CANADIAN PUDDING. beat the mixture up with the yolks of the eggs. almonds. break up the sponge cakes and fill the mould with layers of sponge cake. beat the whites of the eggs to a stiff froth. Make a pint of custard with Allinson custard powder. of butter. stirring it well into the batter. Dissolve part of the butter. serve with lemon sauce. BUN PUDDING. press the ratafias all over it. Butter a pie-dish with the rest of the butter. ratafias. add to it 2 tablespoonfuls of raisin wine and pour over the cakes. which should be previously well washed. add some jam. let it cool a little. and the cinnamon. and lay in the sponge cakes cut in slices. add the grated carrots.

mix in the whites. raisins (stoned). 2 oz. put into it a layer of sponge cake. ¼ lb. and sugar to taste. the almond meal. 1 lb. ½ lb. white of 1 egg. butter. and steam for 1 hour. 1 dessertspoonful of vanilla essence. of flour. piece of vanilla 3 inches long Dissolve the chocolate in ¾ of the pint of milk. flour. Smooth the potato flour. 1 quart of milk. of milk. and the cocoa. Wash. and stir the mixture over the fire until it detaches from the sides of the saucepan. of butter. CHOCOLATE PUDDING. 7 oz. chopped fine. chopped sweet almonds. Turn the sponge cake mould into a glass dish. 3 eggs. and steam the pudding 1-1/2 hours. 1 oz. 1 pint 55 . and bake the puddings the same way as almond puddings. CHOCOLATE MOULD. 3 oz. mash them well up with a spoon. 1 heaped-up tablespoonful of cocoa. ¼ lb. of ground sweet almonds. mixed spice. ½ lb. whip the cream with the whites of eggs. ½ oz. Pour the mixture into pie-dishes. turn out when cold. Dissolve half the chocolate in a saucepan with 2 tablespoonfuls of water. 1 pint of milk. Serve with white sauce poured round. 1 lb. Three large sticks of chocolate. 1 dessertspoonful of vanilla essence. rub the butter into the breadcrumbs. repeat until you finish with a layer of sponge cake. when the chocolate is quite dissolved remove the vanilla. and butter together. spread the chocolate cream over it evenly. 3 eggs. wheatmeal flour. sprinkle with almonds and ratafias. Break the sponge cakes into pieces. Grate the rest of the chocolate. split. stir frequently. and mix all the ingredients CHOCOLATE PUDDING (STEAMED). 8 eggs. 1 lb. of grated Allinson chocolate. ½ lb. add the whites of the eggs last. ¼ lb. 3 inches of stick vanilla. Beat up the yolks of the eggs and stir those in. currants.CHOCOLATE ALMOND PUDDING. and serve plain. next spread some of the dissolved chocolate. 2 oz. or with cold white sauce. ½ pint of milk. of almonds blanched and chopped. of castor sugar. of sugar. breadcrumbs. vanilla. 2 oz. Mix the chocolate. Put into a buttered basin. ¼ lb. and 1 teaspoonful of sifted sugar. 3 large bars of chocolate. beat up the eggs. CHOCOLATE TRIFLE. Boil up the milk and stir over the fire until it comes clean from the sides of the pan. sugar. Turn out and serve hot. 1 oz. first add the yolks to the pudding. add the vanilla essence. whisk the whites and yolks separately. Pour the mixture into a wetted mould. and dry the fruit. add the vanilla and mix it well through. turn the whole into a buttered mould. chopped apples. the sugar. of potato flour. pick. Break the eggs. 1 lb. sugar. of ratafia. Have ready a wetted mould. boil the milk and pour it over them. beating the mixture all the time. 1 lb. with the rest of the milk mix the wholemeal smooth. sift the chocolate into the whipped cream. Place the yolks of the eggs in the pan. and flavour it with 1 inch of the vanilla. whip them well. ½ lb. 7 oz. 1 lb. whip the whites to a stiff froth and mix these well through. Let all simmer for 10 minutes. ¼ pint of cream. bitter almonds (ground). 8 sponge cakes. taking care not to fill them to the top. boil it up and thicken it with the smoothed ingredients. and cocoa with some of the milk. of Allinson fine wheatmeal. of Allinson fine wheatmeal. shelled and ground Brazil nuts. and decorate it with almonds. Add sugar to the rest of the milk. mixed peel. and when they are well stirred in. then take it out and let it cool. 6 eggs. the whites beaten up stiffly. of Allinson cocoa. add it to the boiled chocolate. then remove it from the fire and let it cool a little. CHRISTMAS PUDDING (1).

Fill some greased basins with the mixture. Have ready buttered pudding basins. wash and stone the raisins. and grated carrots. Mix the breadcrumbs. sultanas. of spice. add a little milk. butter. ½ lb. and some milk. Rub the butter into the breadcrumbs. and sweet almonds and butter. pick. 56 . 4 beaten- COLLEGE PUDDING. 3 eggs. and Brazil nut kernels. and vanilla. Wash and pick the currants and sultanas. breadcrumbs. sugar. of sifted sugar. bake until golden brown. 6 eggs. if the mixture is too dry. and boil for 12 hours. and dry the fruit. ½ lb. ¾ lb. add the yolks of the eggs. currants. Boil the pudding in a buttered mould for 8 hours. currants. of mixed spice. each of raisins. CHRISTMAS PUDDING (4). COCOA PUDDING. nearly fill them with the mixture. ½ lb. and sugar. sugar. smoothed with a little hot water. COCOANUT PUDDING (1). sultanas. and add as much milk as is required to moisten the mixture. raisins. each of moist sugar. 1 doz. then add the cocoa. and 1 teacupful of apple sauce. and boil the puddings from 8 to 12 hours. Wash and pick the currants and sultanas. 1 tablespoonful of Allinson cocoa. the milk of it. Let the mixture cool a little. CHRISTMAS PUDDING (3). Pour as much milk as is necessary to moisten the mixture sufficiently to work it with a wooden spoon. and cut up fine the mixed peel. muscatels. tie pudding cloths over the basins. chop fine the nut kernels. cover with pieces of buttered paper. place a few little pieces of butter on the top. COCOANUT PUDDING (2). chopped small. mix all the ingredients together. and tie over pudding cloths. 1 teaspoonful of spice. its milk. 1 pint of milk. beat up the eggs. Soak the bread as for the savouries. then beat the whites of the eggs to a stiff froth. of Allinson breadcrumbs. CHRISTMAS PUDDING (2). Allinson fine wheatmeal. 3 eggs. 1 oz. 4 oz.together. of butter. at the last stir in the apple sauce. 1 lb. cover with buttered paper. mixing all well. of mixed peel. of stale Allinson bread. add these. Boil the puddings for 8 hours. moist sugar. Butter a pie-dish. and serve with white sauce. Rub the butter into the meal and breadcrumbs. wholemeal breadcrumbs. add these to the mixture just before turning the pudding into a buttered pie-dish. well beaten. 2 oz. each of wholemeal breadcrumbs. add the yolks of the eggs. of sugar. and Brazil nuts. ½ lb. the sugar. and chop fine the Brazil nuts. 12 oz. each of raisins. and the butter (oiled). up eggs. 1 pint of milk. 1 lb. cocoanut. 3 oz. of fresh grated cocoanut. whip the whites of the eggs to a stiff froth. and mix all well. of Allinson bread. wash. 3 eggs. ½ oz. well beaten. Rub the butter into the wholemeal flour. stone the raisins. blanch and chop fine the almonds. candied peel. of stoned muscatels. 3 oz. vanilla to taste. and bake as above. Allinson fine wheatmeal. which will agree with those who cannot take rich things. Bake the pudding in a buttered dish of an hour. pour in the mixture. chop or grind the almonds. ½ lb. Fill buttered pudding basins with it. This is a plainer pudding. bitter almonds. 1 grated fresh cocoanut. wash and stone the raisins. currants. 1 pint of milk. ¼ lb. Boil the bread in the milk until it is quite soft and mashed up. First mix all the dry ingredients. of butter. add the cocoanut. chopped apples. ½ oz. 10 oz. and some milk. then beat well the eggs and add them. 3 oz. 8 eggs. 8 oz. ½ lb. and sugar to taste. ½ lb. sweet almonds. mixing all well together.

1 pint of milk. 1 large cupful of fine breadcrumbs. Butter thickly a pint and a half pudding basin. make very hot. split the sponge fingers and arrange them round the sides of the basin. One dessertspoonful of flour. of ratafia biscuits. and bake in a moderate oven for 35 minutes. of butter. 1 EMPRESS PUDDING. Mix the crumbs and fruit in a bowl. of rice. 2 oz. not disturbing the fingers round the edge. and add a teacupful of fresh milk. turn out. some raspberry and currant jam. thin paste. and eat with boiled custard. of butter. when the ingredients are cooked. of cornflour. decorate the bottom with a few slices of the bright coloured fruits. 2 oz. of Allinson fine wheatmeal. well beaten. 2-1/2 pints of milk. Mix the flour and custard powder to a smooth. of candied fruit. 2 oz. until quite soft. and 2 well-beaten eggs. 57 . 3 eggs. Gently cook the rice with the lemon peel in the milk. CUSTARD PUDDING WITHOUT EGGS. then serve at once. stir briskly. carefully fill the basin with this mixture. ½ lb. 1 teaspoonful of ground cinnamon. oil the butter and mix it with the other ingredients. beat up the eggs with the milk.. and the remainder of the candied fruits chopped finely. GIANT SAGO PUDDING. serve with apricot sauce poured over and around. Beat steadily for 15 minutes. add to it 1 gill of water. break up the remainder of the cakes and mix with the chopped almonds. sugar to taste. 4 oz. Bake the pudding for ¾ of an hour. 1 tablespoonful of sugar. and bake the pudding until nicely brown. 2 oz. of Allinson fine wheatmeal. and 1 oz. and 2 oz. blanched almonds. pour in the mixture. and bake all for 20 or 30 minutes in a moderate oven. of butter. 3 eggs. whisk well together. place a layer of rice into it. fill a well-greased tin about three-parts full. and sugar to taste. one packet of Allinson custard powder. To make the sauce. a pinch of salt. then pour into a greased pie-dish and brown slightly in the oven. cover with a plate and put a weight on the top. of currants. 1 quart of milk. CUSTARD PUDDING. and rub through a heated gravy strainer over and around the pudding. 2 oz. 2 oz. of sultanas. 2 cupfuls of stewed and stoned plums (or the same quantity of any other fruit). prepare 1 pint of custard according to recipe on page 75. Butter a cake tin. FEATHER PUDDING. with a few tablespoonfuls of the milk. of giant sago. Proceed as for a blancmange. let them cool a little. letting each one overlap the other and cut the tops level with the basin. and mix them well with the rest. and repeat until the tin is full. &c. 1 oz. &c. and while still hot pour into the basin over the cakes. FRUIT AND CUSTARD PUDDING. take 1 teacupful of apricot jam. in the basin. the rind of ½ a lemon. and mix it with the rest of the pudding. 1 pint of milk. sugar to taste. when quite boiling pour it into the powder. ½ a teacupful of sifted sugar. let stand all night in a cold place. have ready a greased pie-dish. finishing with the rice. beat up the eggs. turn out on to a glass dish to serve. spread a layer of jam.Twelve sponge fingers. the ratafias crushed.. adding the sugar and cinnamon. and 1 pint of custard made with Allinson custard powder. boil the rest of the milk with the sugar and butter. let it cool a little and mix with it the eggs. 2 oz. hot or cold. 2 oz. and vanilla or other flavouring. before serving decorate the top with some apricot or other jam. A teacupful of Allinson fine wheatmeal.

of ground rice. adding sugar to taste. 4 eggs. 1 egg. castor sugar to taste. 3 eggs. spread a layer of jam over it. 10 oz. ½ oz. 2 oz. gently cook the greengages in the water with the kernels and sugar. GOLDEN SYRUP PUDDING (2. beat the yolks of the eggs well. with 1-1/2 pints of the milk for 2 hours. GOLDEN SYRUP PUDDING (1). adding a little water. and milk. Soak the sago with the boiling milk until quite soft.quart of milk. drain. ½ pint of milk. 20 greengages. Pour the mixture into a well-greased dish. if possible. of golden syrup. 1 teacupful of sago. 3 eggs. Soak the sago in cold water. Serve immediately. 3 tablespoonfuls of ground rice. ½ pint of milk. and let it brown lightly in the oven. 4 eggs. stir it into the ground rice. eggs. GROUND RICE PUDDING. beat up the eggs and mix them well with the other ingredients. and mix well. 3 eggs. Boil the milk. Butter a mould. mixing all well. which should have been smoothed previously with the milk. 1 quart of milk. 58 . 2 oz. ½ pint of milk. ½ lb. of golden syrup. adding a little castor sugar. and bake the Soufflé’ for ½ an hour in a brisk oven. well beaten. Pour half of the mixture into a pie-dish. and pour them over the gooseberries. the fruit and sugar. pour in the batter. the juice of ½ lemon may be added to the syrup and grated rind put in the batter. 5 oz. mix them with the milk previously heated. cut and arrange the citron in the bottom of it into a star. GOOSEBERRY SOUFFLÉ. Bake the mixture in a moderate oven until set. Before turning the pudding out. and when it has ceased to boil add the egg well whipped. of butter. put over the batter a piece of buttered paper. of citron peel. GREENGAGE SOUFFLÉ. 3 pints of gooseberries. ½ a teacupful of water. grease a pudding basin. a few drops of almond flavouring. draw the saucepan to the side. rub the fruit through a coarse sieve and place it into a pie-dish. HASTY MEAL PUDDING (1). blanch and drop (or grind) the kernels. sugar to taste. Make a batter with the meal. ½ lb. Skin and stone the fruit. and cook in a double saucepan. mix the meal smooth with the rest of the milk. taking care that no water boils into it. tie up with a cloth. Stew the gooseberries with ½ a teacupful of water until quite soft. and steam the pudding in boiling water for 2-1/2 hours. 1 pint of milk. and bake it in the oven until set or slightly brown on the top. If liked. tie a cloth over it. of Allinson fine wheatmeal. add this. add the butter and let the whole mixture boil up. let it set in the oven. of Allinson fine wheatmeal. and any kind of jam. and serve quickly. 1 pint of milk. sugar to taste. draw the saucepan from the fire and stir in the yolks of the eggs and then the whites beaten to a stiff froth. previously smoothed with some of the cold milk. then the batter without mixing them. stir frequently. and steam the pudding for 3 hours. of Allinson fine wheatmeal. if necessary.) This pudding is very much liked and easily made. When the fruit has been reduced to a pulp mix in gradually the ground rice. lay this over the Soufflé’ a few minutes before it is quite done. dip the pudding basin in cold water for 1 minute. pour into it first the golden syrup. meanwhile beat the whites of the eggs to a stiff froth. 1 lb. and cook it gently for another 15 minutes: then pour the pudding into a pie-dish. then pour the rest of the pudding mixture over the jam. Let the mixture cook gently for 5 minutes. mix it with the meal and golden syrup into a fairly thick batter.

when it is perfectly smooth pour it over slices of Swiss roll which have been laid close together in a glass dish. of lentil flour. 4 oz. of Allinson steam cooked oats (to be obtained from any grocer in 2 lb. which should be boiled in milk until quite tender. Garnish with glacé cherries. let it cook for 5 or 6 minutes. 1 large tablespoonful of sugar. 2 oz. HASTY MEAL PUDDING (2). Prepare over night 1 pint of custard made by using 1 dessertspoonful of Allinson cornflour and 2 oz. 2 pints of milk. letting it dissolve. 3 oz. macaroni. of butter and 1 pint of custard made with Allinson custard powder. Boil the milk. 1 oz. bake the pudding in a well-greased dish in a moderate oven until quite set. bake for ½ hour and serve either hot or cold. N. and pour over a pint of custard made with Allinson custard powder. stir carefully and bake for 1-1/2 or 2 hours. when the mixture has cooled a little. and pour the boiling milk gradually over it. sugar. 1-1/2 pints of milk. Beat the eggs well. lemon rind. Boil until the macaroni is quite tender. and mix with it the breadcrumbs. the sugar. Add the butter. cook gently for 15 minutes. of sugar to 1 pint of milk. sugar. 3 oz. 59 . Soak the sago well in the milk over the fire. pour the mixture over. and a piece of butter. of sugar. boxes). place in a buttered pie-dish. butter. of macaroni. 3 eggs. flavour with the sugar and almond essence. butter. steam the puddings 2 hours. the juice of the 3 lemons. add the eggs. add the butter. mix all the ingredients thoroughly. 2 eggs. and eat the pudding with syrup or jam. turn it into a dish. breadcrumbs.B. and bake it from 20 to 30 minutes. 3 eggs. stirring all the time. LONDON PUDDING.—This is a most delicious pudding. MACARONI PUDDING (2). well beaten. Stand in a cold place for 2 or 3 hours. ½ pint of milk. 3 lemons. let it cool for a short time before serving. 3 oz. smooth the lentil flour with a little water. Boil the milk and sift the meal in gradually. of sugar. and juice. Break the macaroni in small pieces and boil it for 20 minutes. and the grated rind of 2.some marmalade or other preserve. Let it cool. 2 oz. Put the pudding into a pie-dish and bake for ½ hour. then add the eggs well beaten up. of butter. mixing the lentils well with the milk. add the butter. and serve them with stewed fruit or white sauce. pour in the milk. let it boil 1 or 2 minutes and put on one side. of butter. and pour the mixture into 2 well-greased pudding basins. Boil the milk with the oats. and a little grated nutmeg. 1 pint of milk. let the mixture cool. 1 oz. LENTIL FLOUR PUDDING. spread a layer of marmalade or preserve in the bottom of the pie-dish. 1 pint of milk. of Allinson fine wheatmeal. LEMON PUDDING. 1 lb. stirring quickly until it is well cooked and a stiff batter. 2 oz. sugar. some jam or golden syrup. Next morning add the strained juice of 2 lemons and beat together for 5 minutes. MACARONI PUDDING (1). let the slices be quite covered with the cream. add the eggs. LEMON TRIFLE. of butter. sugar. 1 oz. the rind and juice of ½ lemon. Boil the milk and meal as for a blancmange. Drain off all the water. 4 oz. of sago. 8 oz. then pour into a pie-dish and add to the mixture 1 pint of custard made according to recipe given.

and stew the fruit 15 minutes. and sift sugar over all. 1 lb. kind to 1 quart of milk. the same quantities of wheatmeal and semolina. ½ pint of milk. beat up the eggs. 3 eggs. mix them with the milk. ½ lb. and finally add the whites of 3 eggs whisked to a firm froth. 4 oz. MILK PUDDING. and for vermicelli pudding the same. with sugar and flavouring to taste. then a layer of the fruit. and pour the mixture over the pudding. of sultana raisins. of Allinson fine wheatmeal. picked. Then put in the peel cut in very fine strips and the sultanas. ½ pint of milk. sift the flour and lightly stir it into the butter. Peel and cut up the apples and melon. a little milk. and teacupful of milk. MINCEMEAT PANCAKES.MALVERN PUDDING. of vege-butter. they should be beaten well. adding sugar and the cloves tied in muslin. of butter. 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. 6 oz. 4 oz. of giant sago and 2 oz. Allinson breadcrumbs. some butter. Put into a well-buttered mould. ½ lb. and mixed. and ½ lb. beat in the eggs one by one until well mixed. place a layer of fruit over the breadcrumbs. 1 pint of raspberries. some sugar and bits of butter. 2 eggs. The general rule for milk puddings is to take 4 oz. then add 4 cupful of golden syrup. 1 pint of red currants. Should eggs be added. and serve with sifted sugar. of mixed peel. 4 oz. washed. use 2 oz. of sultanas. spread a layer of breadcrumbs. spread it over the pudding. turn it into a glass dish. of sugar. 3 eggs. add a little milk if necessary. finishing with a layer of breadcrumbs. ½ pint of cream. For instance. MARLBOROUGH PUDDING. ½ lb. and serve with any kind of sweet sauce. 12 cloves. NURSERY PUDDING. and add the flavouring. according to the heat of the oven. and bake the pudding 1 hour. 1 pint of milk. a pinch of salt. of farinaceous food of any 60 . Mix again. of candied cherries. 3 apples. let it soak for 1 hour. steam the pudding for 1-1/2 hours. Make the batter. which should be only three-parts full. Allinson wholemeal bread and butter in thin slices. then mixed with the pudding before it goes into the oven. and steam for 2 hours. or for semolina pudding. Place a layer of breadcrumbs in a buttered dish. spread the butter in bits over the top. sugar to taste. of sugar. sugar to taste. remove the cloves from the fruit. and place a spoonful of mincemeat on each pancake. MELON PUDDING. of wheatmeal to 1 quart of milk. finishing with breadcrumbs and butter. fry the pancakes. 1-1/2 lbs. Beat the butter and sugar to a cream. fold them up. Turn out and serve with melted butter sauce. the well-beaten yolks of 2 eggs. beat up the eggs. Mix all lightly together. bake the pudding for ¾ an hour. ½ lb. of melon. 2 oz. repeat these layers until the dish is full. and some mincemeat. Butter a pie-dish well. of Allinson fine wheatmeal. of Allinson fine wheatmeal. of butter. fill it with slices of bread and butter. Butter a pudding mould and line it with the cherries. turn out. Most farinaceous milk puddings are improved by the use of Allinson fine wheatmeal with the other ingredients. mix them well with the milk. whip the cream. of Allinson breadcrumbs. 3 eggs. NEWCASTLE PUDDING. 4 oz. 6 oz. pour the custard over the bread and butter. and so on until the dish is full. of butter. ¾ lb. 1 oz. sweeten the milk to taste. a few drops of almond flavouring.

ORANGE MOULD. and sugar. and serve with sauce. put 1-1/2 pints of this over the fire with the sugar. beat up the eggs with the milk and pour it over the layers. OATMEAL PUDDING. and mix this lightly with the other ingredients. Peel and slice the oranges and remove the pips. let the whole soak for 1 hour. 1 teaspoonful finely minced citron peel. 2 oz. boil the milk. 3 eggs. oil. 1 gill of milk. ORANGE PUDDING. 1 pint of milk. 4 eggs.use to fill a fancy mould. 1 dessertspoonful of cornflour. Add enough water to the fruit juices to make 1 quart of liquid. ¾ lb. of Allinson breakfast oats. and steam the pudding for 3 hours. add the eggs. 1 dessertspoonful of Allinson cornflour. well beaten. stirring the whole for 10 minutes. of sultanas. 3 eggs. of castor sugar. 1 oz. crush up finely the macaroons and mix well the yolks of the eggs. then turn out and serve. some orange marmalade. 1 pint of milk. and of 1 lemon. cornflour. These are very good. Whip the whites to a stiff froth. and bake the Soufflé’ in a moderate oven until set and lightly browned. 6 macaroons. 1 tablespoonful of Allinson cornflour. cut the bread into slices and butter them. the fruit. 4 eggs. When the liquid in the saucepan is near the boil. stir all well. pour the mixture into it. With the rest smooth the cornflour and mix with it the eggs. turn out carefully. butter a mould. OMELET SOUFFLÉ (1). then arrange the bread and butter in the mould in layers. spreading each layer with marmalade. serve with white sauce. OMELET SOUFFLÉ (2). sift sugar over it and serve immediately. and sugar to taste. ORANGE MARMALADE PUDDING. 6 eggs. of sugar. cornflour (previously smoothed with the milk). the sugar and the 61 . have ready a buttered Soufflé dish. cinnamon. ½ lb. 3 eggs. 2 oz. of soaked sago. and fry the pancakes in butter. place the fruit in a piedish. Serve with lemon and castor sugar. cover the mould tightly. adding 1 tablespoonful of water. of fine oatmeal. 1 even teaspoonful of cinnamon. butter. OATMEAL PANCAKES. keep stirring the mixture over a gentle fire until it has cooked 5 minutes. The juice of 7 oranges. well beaten. of Allinson cornflour. mix this lightly with the rest of the ingredients. and bake the Soufflé about 20 minutes until it is a golden brown and well risen. or vege-butter in the usual way. large enough to be only half full when the mixture is turned into it. and milk. and steam for 3 hours. turn it into a wetted mould and allow to get cold. some butter. Make a batter of the ingredients. When the mould is ¾ full. cover with a cloth. sugar. 1 teacupful of milk. the macaroons. Butter a mould thoroughly. 6 oz. and sprinkle with sugar. butter a mould. 4 eggs and 4 oz. pour the mixture into it. 1 pint of milk. Mix the yolks of the eggs with the orange water. of Allinson wholemeal bread. Separate the whites and yolks of the eggs. Dip the mould in cold water for 1 minute before turning it out. and thicken it with the cornflour. sift sugar over it. of currants. Mix the Allinson breakfast oats with the soaked sago. and steam the pudding for 1-1/2 hours. and eat very short. I tablespoonful of orange water. 4 oranges. and serve immediately. citron. sugar to taste. Turn out. 2 oz. 2 oz. sugar to taste. of butter. whip up the whites of the eggs to a very stiff froth. stir into it the mixture of egg and cornflour. 6 oz.

some butter. of sultanas. of Allinson fine wheatmeal. and when browned on the other side fold the pancake over from each side and slip it upon a hot dish. OXFORD PUDDING. pour this over the rest and steam the pudding for 1-1/2 hours. 1 pint of milk. of wholemeal breadcrumbs. adding as much water as the sago will absorb. turn out. Butter a mould. PANCAKES WITH CURRANTS. cinnamon. and steam the pudding for 2 hours. sugar and cinnamon to taste. Boil the sago in ½ pint of milk until soft. overlapping each other. beat up the eggs. pick and wash the currants and add them to the batter. cored. The above quantity will make 6 or POOR EPICURE’S PUDDING. 2 eggs. 3 or 3 stale sponge cakes. turn it over. butter for frying. the grated rind and juice of a lemon. 1 teaspoonful of cinnamon. oil. some jam. add them. A ¼ lb. 2 eggs. Soak the sago over the fire with as much hot water as it will require to soften it. of sugar. Fry into thin pancakes with vegebutter. of small sago. 5 or 6 thin cold pancakes. 2 oz.let the milk cool. and keep hot in the oven while the other pancakes are being fried. of currants. of raisins. fill the centre with the sponge cakes broken into pieces. pared. Wash the rice. Make a batter of the above ingredients. and tie all in a cloth. PLUM PUDDING. mix it with the other ingredients. then mix all the ingredients together. PANCAKES. milk and eggs. and sugar to taste. Serve hot or cold. beat up the eggs. 4 oz. of Allinson fine wheatmeal. ½ pint of milk. Mix together the raisins. 1 teaspoonful of cinnamon. 2 oz. allowing plenty of room for swelling. each of white flour and fine Allinson wheatmeal. This is a plain pudding which can be eaten instead of Christmas pudding by those who are inclined to be dyspeptic ½ lb. and when boiling pour in enough batter to make a thin pancake. a pinch of salt. Make the batter the usual way. Rub the butter into the wheatmeal. 4 oz. Fry a golden brown. PARADISE PUDDING. Put a piece of butter the size of a walnut in the frying-pan. Serve with sauce. and some milk. of Patna rice. Fill a buttered pudding basin with the mixture. and 8 wellbeaten eggs. and bake the pudding in a moderate oven until the custard is set. or vege-butter for frying. 6 apples chopped small. If the mixture is too dry add as much milk as is necessary to moisten all well. 2 oz. 1 teaspoonful of cinnamon. Wash and stone the raisins. time 1-1/2 hours. ½ lb. Mix it with the other ingredients. of butter. of Allinson fine wheatmeal. Turn the mixture into a wellbuttered mould. vanilla flavouring. ½ lb. taking care not to do so while it is too hot. and steam 3 hours. 1 teacupful of sago. 2 oz. and breadcrumbs. and mix all well. roll them up and cut them across into slices. adding vanilla to taste. 1 breakfastcupful of Allinson breadcrumbs. and chopped up. and work these circles right up the mould. of sultanas. pour the custard over the fruit. and serve. and add them carefully to the thickened milk. 2 tablespoonfuls of sugar. form a circle of slices round the bottom of the mould against the sides. Eat with a sweet white sauce. sugar. Let the pudding boil sharply in plenty of boiling water until the rice is soft. Make a batter of the meal. 7 pancakes. 62 . ½ lb. PANCAKE PUDDING. butter. wheatmeal. 4 eggs. tie over with a pudding cloth. 3 oz. 3 eggs. 1 pint of milk. Spread the pancakes with jam. ¼ lb. 2 apples.

cornflour. Pour the custard over the mixture. of rice. the sugar. and cover the piedish with these. of Allinson rolled wheat. turn all into a buttered pie-dish. Scald the poppy-seed with boiling water. and the rest of the milk. and until all the milk is absorbed. let it cool. sugar to taste. remove the stones. let soak 1 hour. let the rice cool a little. when boiling add the wheat from which the water has been strained. of thin slices of Allinson bread and butter. 3 eggs. and bake 1 hour. Let it cook gently for 1 hour. and add a little more if needed. 1-1/2 oz. and serve. turn the mixture into a buttered pie-dish. 2 tablespoonfuls of orange-water. Pour the mixture into a wide. 1 teacupful of currants and sultanas. of white poppy-seed. sugar to taste. and mix this with the mashed prunes when quite cold. and almonds. let the milk cool a little. 3 oz. 1 quart of milk. PRUNE PUDDING. cinnamon. 1 pint of milk. and sprinkle it all over with the breadcrumbs. Grease a pie-dish and line it with a layer of bread and butter. Boil the milk with the sugar. 3 eggs. the thin rind of 1 lemon. add the yolks of the eggs. 4 oz. remove the cinnamon. and bake the pudding 1-1/2 hours. Soak the rolled wheat in water for 1 hour. 1 teacupful of fine breadcrumbs. adding a little sugar if liked. ¾ lb. PRUNE PUDDING 1 lb. and so alternately until the dish is full. let it gently simmer until quite soft. 4 eggs. beat up the yolks of the eggs. and then add carefully the eggs well beaten. meal. adding sugar and a few drops of almond ROLLED WHEAT PUDDING. 1 quart of milk. and the yolks of eggs. bake the pudding 1 hour in a moderate oven. and ½ pint of milk. mash them well with a fork or wooden spoon. pour a little prune juice over.1 pint of milk. taking care not to displace the breadcrumbs. Beat the whites of the eggs to a stiff froth. some Allinson wholemeal bread. beat the whites of the eggs to a stiff froth. Beat the whites of the eggs to a stiff froth. Butter slices of bread on both sides. and 2 oz. when the prunes are quite tender. Wash the prunes. then add the fruit. essence. 2 tablespoonfuls of sugar. Meanwhile make a custard with the milk. finishing with bread and butter. 8 oz. orangewater. of stoned and stewed prunes. the rind of ½ a lemon. 1 lb. adding a little of the milk. When the poppy-seed has been crushed fairly fine. of sugar. of prunes or French plums. mix this well with the rice. POPPY-SEED PUDDING. Serve with fruit sauce or stewed fruit. 1 teaspoonful of Allinson cornflour. drain this on and crush the seed in a pestle and mortar. Stew them very gently in an enamelled saucepan in the water in which they soaked. and entirely cover the milk. Set the milk over the fire. 4 eggs. 4 oz. and let them cool. of butter. It should turn out brown and firm. The pudding will be much improved if all the liquid is poured off once or twice. 3 eggs. rather shallow pie-dish. and soak the prunes in ½ pint of water over night. mix all well. and mix them with the rice. then arrange a layer of prunes. 1 pint of milk. a stick of cinnamon (4 inches long). of butter. 63 . looking like a cake. butter. Bake in a moderate oven about 45 minutes. and poured over again. the bread should be free from crust. of Allinson fine wheatmeal. 6 oz. sugar and flavouring to taste. beat up the egg in the milk. add this to the rest of the mixture. and turn the whole gently into the mould. Heap the prunes on a glass dish and pour the custard round. boil the rice in the milk with the sugar and lemon rind. a very little sugar. Thoroughly butter a pudding mould. well beaten. RICE PUDDING (French). 12 blanched and sliced almonds.

fill them three-parts full. Smooth the meal in part of the milk. and set the mixture aside to cool. sugar to taste. SEMOLINA PUDDING. Mix the semolina smooth with part of the milk. raspberry jam. the eggs. ½ oz. gently pressed on to the fruit. add sugar. Butter some cups. Soak semolina in ¼ pint of the milk for 10 minutes. SEMOLINA BLANCMANGE. of Allinson rusks. and fill the mould with alternate layers of sponge cake and jam. bring the rest of the milk to the boil with the sugar and Lemon rind. 4 eggs. turn out. and press them together. 4 oz. 1-1/2 oz. of semolina. 6 oz. sugar to taste. set the rest over the fire with sugar and a piece of lemon rind or 1-1/2 inch of stick vanilla. any kind of jam. Spread a layer of jam in a pie-dish. 8 sponge cakes. 1 oz. beat up the yolks of the eggs. turn out. then steam the pudding for ½ an hour. 1 tablespoonful of sugar. of semolina. and let it gently cook for 5 to 8 minutes. Serve cold with stewed fruit or custard. 4 eggs. mix them with the milk. Next spread a layer of apricot jam. Take off and mix in quickly the yolk of an egg beaten up with flavouring. when boiling. and serve with white sauce. which must be boiling. Spread a little jam between every two rusks. and serve with either custard or white sauce. remove from the fire to cool. well beaten. and bake until a golden colour. When cold. SIMPLE FRUIT PUDDING. 1 quart of milk. ½ pint of milk. beat up to a stiff froth the whites of the eggs. when a knitting-needle passed through will come out clean. Pour into mould previously dipped in water. add 64 . a few drops of essence of lemon. Then fill the dish with any kind of hot stewed fruit. 3 eggs. Mix the milk and meal perfectly smooth. press them to the mould to keep them in position. mix them with the boiled semolina when it is fairly cool. and bake the Soufflé’ until risen and brown. of loaf sugar. beat up the eggs. add the semolina. 1 pint of milk. 1 tablespoonful of Allinson fine wheatmeal. and bake the mixture until done. 1 pint of milk. pour the mixture into a buttered pie-dish. stirring all the time. 1 even teaspoonful of powdered cinnamon. then stir it into the remainder of the milk. pour the mixture over the SIMPLE PUDDING. stir the smoothed meal into it. SIMPLE SOUFFLÉ. that is. Beat up the yolks of the eggs and mix them with the milk. Line a plain mould with some slices (about ¼ inch thick) of Allinson wholemeal bread. and pour the custard over the rusks. let all cook for 10 minutes. 1 pint of milk. RUSK PUDDING. yolk of 1 egg. and mix them with the rest. line it neatly with some of the slices of the sponge cakes. and mix them well with the mixture (remove the vanilla or lemon rind). a few drops of almond flavouring. 2 eggs. Serve with custard or milk sauce. SPANISH PUDDING. and at once cover it with a layer of bread. 1 pot of apricot jam. 4 oz. lemon rind or vanilla. and stir over a clear fire for 20 minutes. ½ pint of milk. from which the crust has been removed. grease a mould with the butter. then remove the lemon rind. let them soak for 1 hour. turn the mixture over the jam. Arrange them neatly in a buttered mould. of butter. beat up the eggs. which has been flavoured with almond essence.and bake the pudding from ½ to 1 hour in a moderate oven. of Allinson fine wheatmeal. the sugar and cinnamon. the rind of ¼ a lemon. Slice the sponge cakes lengthways. 4 eggs. Serve immediately.

pepper and salt. Fill the crusts of the rolls with the mixture. Stir the mixture over the fire with the butter until it is quite thick and comes away from the saucepan. Draw to the side of the fire. Allow all to cook gently until the syrup browns. turn the whole into a glass dish. Turn the mixture into a greased mould and steam the pudding for 2 hours. Pare and core the apples. either in the oven or in a saucepan. cinnamon. Peel them.pudding. and add some of the breadcrumbs to make the whole into a fairly firm mass. and bake the rolls for ½ hour. and bake in a moderate oven until it is a golden colour. of currants. simmer the sugar and the teacupful of water for 10 minutes. Let it soak for 1 hour. 2 oz. Have ready the whites of the eggs beaten to a stiff froth. take the mixture from the fire. 1 egg. 2 eggs. and mix all smoothly. picked and washed. Boil the chestnuts in plenty of water until tender. Peel the bananas and mash them with a fork. a little milk. SPONGE DUMPLINGS. Pour sufficient boiling TAPIOCA PUDDING. of the butter. VANILLA CHESTNUTS (for Dessert). Cut off lumps with a spoon and drop them into the boiling soup. with a little sugar. of butter. ½ pint of cold milk. and turn it out carefully. of ground sweet almonds. ½ oz. of sago. of tapioca. then add the chestnuts. meal. Let the pudding get cold. to cool it a little. 1-1/2 gills of milk. Halve the rolls lengthways and remove the crumb. WHOLEMEAL BANANA PUDDING. Bring to a boil. of macaroons crushed. and sago. soak the crusts for a few minutes in a little cold milk when the stuffing is ready. Mix all well. mix the wheatmeal with the milk. of butter. and mash them up to a pulp with a wooden spoon. 2 eggs. and bake it in a slow oven until set. the juice of 1 lemon. puff paste. Beat the butter and sugar to a cream. ¼ oz. sprinkle them with sugar and powdered cinnamon. of butter. Put the tapioca into a basin. 3 oz. and salt to taste. 1 oz. of butter. 65 . Separate the yolks from the whites of the eggs. press the two halves of each roll together. add vanilla and remove the chestnuts from the fire. 1 oz. 3 cooking apples. pour into a greased dish. Soak the sago with ½ pint of water. but not too soft. and when a little cooled add the yolks. 3 eggs. then add the currants. 3 oz. and serve with custard. 2 eggs. 1 gill of cold water. 3 oz. and 1 tablespoonful of sugar. STUFFED SWEET ROLLS. Add the milk and sugar. Break the egg and beat it slightly. and milk. pepper. a little mace. when sufficiently cool. of sugar. almonds. adding the whites of the eggs. place the rolls into a baking tin. and the yolk of the other. of Allinson breadcrumbs. 2 oz. Serve with white sauce. pile the froth over the pudding. 1 lb. 2 teacupfuls of Allinson fine wheatmeal. vanilla to taste. mace. flavouring. until it has absorbed all the water. scatter bits of butter over the crusts. WINIFRED PUDDING. 4 oz. beat in the eggs one at a time. 1 oz. ½ oz. and simmer till quite soft and clear. of Allinson fine wheatmeal. cinnamon to taste. Make a batter with the eggs. ½ lb. ½ oz. of moist sugar. cook them with 1/3 teacupful of water. add the bananas. 1 teacupful of water. of sugar. ½ pint of milk. Serve either hot or cold. 1 tablespoonful of sugar. 1 egg well beaten. 2 oz. and cover it with water. 6 bananas. mix well with the tapioca. 4 Allinson wholemeal rolls. sugar. of chestnuts. macaroons. that they may not break in peeling. sugar to taste.

add the strained lemon juice and flavouring. Try this way. 1 pint of milk. and bake the pudding for 1 hour. green vegetables. and mix well together.milk over the breadcrumbs to soak. adding pepper and salt. 66 . and make a batter of the eggs. Serve with baked potatoes. Pour the mixture into a shallow Yorkshire pudding tin. which has been previously well buttered. 4 oz. and add them to the mixture. and sauce. Sift a little white sugar over. milk. Scatter a few bits of butter on the top. The old-fashioned way of making it is with white flour. and serve hot or cold. YORKSHIRE PUDDING. pepper and salt to taste. meal and oats. each of Allinson breakfast oats and Allinson fine wheatmeal. and bake for about 30 minutes in a moderate oven. Border a pie-dish and line with paste. 4 eggs. put in the mixture. Whip the eggs well.

a little cold water. a little cold milk (about 1 cupful). add enough cold water to make a stiff paste. Rub ½ lb. 1 oz. add enough water to the paste to keep it together. of Allinson fine wheatmeal. 3 oz. vege-butter. roll up again and repeat about 3 times. &c. ½ lb. of Allinson fine wheatmeal. of Allinson fine wheatmeal. roll out and use. of Allinson fine wheatmeal. (6) ½ lb. mixing it with a knife. Rub the butter into the meal. 2 oz. 1 lb. roll it out again. 2 eggs. Mix the ingredients as in (3). of butter. moisten the paste with milk. 1 lb. (7) 1 lb. 67 . Rub the butter well into the meal.PIES PIE-CRUSTS. of butter. 1 tablespoonful of oil. (2) ½ lb. roll it out. of butter. of butter. (5) (Puff crust). of mashed potatoes. Rub the butter into the meal. Let the sago swell out over the fire with milk and water. (4) ½ lb. 4 eggs. beat the eggs well. Mix the meal and mashed potatoes. of Allinson fine wheatmeal. a little cold water. until all the butter is used up. adding enough cold milk to make a firm paste. of butter into the meal. spread the paste with some of the other butter. 1 gill of cold milk. in the usual way. moisten with the milk (taking a little more than 1 gill if necessary). Use for pie-crust. of butter. mix them with the meal. of fine breadcrumbs. and roll the paste out and use. (3) ½ lb. Roll out and use according to requirements. and roll out as required. 3 oz. mix it with the meal and butter. of butter. rub in the butter and the oil. mixing with a knife only. of sago. of Allinson fine wheatmeal. of Allinson fine wheatmeal. 6 oz. ½ lb. roll out and use. 2 oz. and a little cold milk. and roll it out. add enough milk to moisten the paste. (1) 1 lb. 5 oz. and roll the paste up. spread with more butter. and bake in a quick oven.. some milk.

of Allinson fine wheatmeal. and pour the cooled custard into it. adding a little castor sugar. the juice and rind of 1 lemon. make the meal and butter into a paste with a little cold water. and let the mixture cool. fill them with the blancmange mixture. grated 68 . lemon juice and rind. 1 teacupful of milk. and sweetened if necessary. Special recipes for every kind of fruit tart are not given. these should first be stewed till tender. 3 oz. MARLBOROUGH PIE. like strawberries. ground rice. add the butter. 4 whites of eggs.CHEESECAKES (ALMOND). For the crust either of the recipes given for pie-crusts may be used. Line 8 or 10 little cheesecake tins with a short crust. cherries. like prunes. and it the tart is made with a top crust only. heap the froth over the pie. bake them. 1 teaspoonful of sugar. If an open tart is made. of ground rice. beat the yolks of the eggs. of butter. beat the egg and mix it well with the almonds. 2 oz. of the milk. 1 lb. 1 oz. grease some patty pans. fill with the almond mixture. &c. line a dish with paste. and add all these to the apples and butter. stir the mixture over the fire until it thickens. and gooseberries need not be previously cooked. BLANCMANGE TARTLETS. LEMON CREAM (for Cheesecakes). then place as much of the fruit as is required into your tart. and the sugar. whip the whites of the eggs stiff. and let it set in the oven. and the fruit tarts can be made either open. and flavouring. and serve cold. ½ oz. of butter. currants. ½ oz. or with a top crust only. and 1 pint of milk. with top and bottom crust. Mix the milk with the ground rice. Make a blancmange. place a spoonful of jam on every tartlet. Mix the fruit with the necessary sugar. and bake them 10 minutes. juice of 8 lemons. and bake until the crust is done. and bake the pie for ½ hour in a quick oven. 1 dessertspoonful of sugar. 6 good-sized apples. Pound the almonds well together with the orange-water. of sweet ground almonds. of Allinson chocolate (grated). and allowed to cool. cover it with a crust. 6 yolks of eggs. any kind of jam preferred. sugar. line a greased plate with it. 3 eggs. as the same rules apply to all. castor sugar. 3 oz. only very little juice should be used. 1 egg. 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. 6 oz. add to it the chocolate smoothly and gradually. dried apricots. TARTS CHOCOLATE TARTS. and some paste for crust. Summer fruit. as it would make the crust heavy. raspberries. Steam or bake the apples till tender and press them through a sieve while hot. bitter ground almonds. sugar to taste. 3 oz. When any dried fruit is used. let cool a little and stir in the eggs. add to them the milk. with a bottom crust only. a few drops of almond essence. powdered sugar. of ground rice. bake the tart ½ hour in a moderate oven. well beaten. 4 eggs. fill it with the above mixture. 1 dessertspoonful of orange-water. 2 oz. apple-rings. 1 pint of milk..

line a flat dish or soup-plate with pastry. ¼ lb. Put about 1 tablespoonful of the mixture in each tin. To 1 lb. 1 dessertspoonful of cornflour. then set aside to cool. sugar to taste. of butter. let it simmer for a few minutes. 1 oz. fresh butter. some short crust made of 4 oz. bring the rest of the water to the boil with the juice and the grated rind of the lemon and sugar. beat up the eggs. Thicken the mixture with the cornflour. 2 eggs. LEMON TART. and bake the tart ¾ of an hour. cover the tart with thin strips of pastry in diamond shape. 1 lemon. of butter. pour the mixture into this. of Allinson’s fine wheatmeal and 1-1/2 oz. Mix well together. 69 . of golden syrup add 1 breakfastcupful of Allinson breadcrumbs. Moisten the cornflour with a little of the water. Line the tins with short paste. the grated rind and juice of 1 lemon. bake in a quick oven. TREACLE TART.rind of 2 lemons. 1 breakfastcupful of water. mix them well through with the rest of the ingredients. Put the ingredients into a double boiler and stir over a slow fire until the cream is the consistency of honey.

stir in the mixture of eggs. leaving enough to smooth the cornflour. 70 . and beat up well with the mixture. then fill them with the hot blancmange mixture. 2 tablespoonfuls of Allinson cornflour. of Allinson cornflour. beat up the yolks and add them to the cornflour and juice when those are smooth. BLANCMANGE (LEMON) (a very good Summer Pudding). mix it lightly with the rest. 2 oz. and then pour it into one or two wetted moulds. Make a little custard to pour over the blancmange—1/2 pint of milk. 4 eggs. stirring very frequently. 2 oz. Stir the mixture into the boiling milk. 1 oz. of Allinson cornflour. add the cornflour mixed with a little cold water. 4 oz. 1 quart of milk. 1 oz. 1 lemon. Bring 11/2 pints of milk to the boil. and keep all stirring over the fire for 2 minutes. a little sugar. of N. Make a blancmange with 1 pint of milk. stir it well through. 1 oz. 1 good dessertspoonful of vanilla essence. wheatmeal flour. piece of vanilla 3 inches long. When the liquid over the fire boils. Turn it out. of Allinson fine wheatmeal. and let it boil with the rind of the lemon in it. when cold. Turn out when cold and serve when required. some water. 1 lemon. of sugar. pour the mixture into a wetted mould. Rinse the shells with cold water. 2 oz. and serve.BLANCMANGES BLANCMANGE. of sifted Allinson fine wheatmeal. Add the vanilla essence. and cocoa. When cold gently peel off the shells. sugar to taste.F. and 1 oz. add the mixture to the boiling milk. Pierce the ends of 4 or 6 eggs. and add the sugar. and juice. 2 oz. mix the wheatmeal and cornflour smooth with the rest of the milk. Have the whites of the eggs beaten to a stiff froth. 2 eggs. of cornflour. When boiling. turn out and serve with stewed fruit or jam. ORANGE MOULD (1). Serve on a glass dish nicely arranged with stewed fruit or jam. sugar to taste. Set that over the fire to boil (keeping back a ¼ of a pint for mixing the cornflour smooth). then add sugar and the juice of a lemon. of sugar. stir all well for 8 to 10 minutes. BLANCMANGE EGGS. of Allinson cornflour. Have ready the whites of the eggs beaten to a stiff froth. cornflour. and essence of lemon. 1 quart of milk. and let the contents drain away. whisk in the yolks of the eggs. and let it all simmer for 8 to 10 minutes. cocoa. Take the juice of the oranges and lemon and the grated rind of the latter. and let it get cold. or some vanilla essence. of Allinson fine wheatmeal. BLANCMANGE (CHOCOLATE). 7 oranges. flour. Separate the yolks of the eggs from the white. Set the greatest part of the milk over the fire. and pour the mixture into wetted moulds. ORANGE MOULD (2). 4 oz. Put the water in an enamel saucepan. and smooth it with the cold milk. Add enough water to the juice to make 1 quart of liquid. and cocoa. then pour into a mould. Allow it all to boil for a few minutes. adding the vanilla spliced and the sugar. This makes an excellent custard. 1 pint of water. Mix the cornflour.

The juice of 7 oranges and 1 lemon. Add enough water to the fruit juice to make 1 quart of liquid. Pour all into a wetted mould. of sugar. and 4 eggs. Put 1-1/2 pints of this over the fire with the sugar. 4 oz. which should be smoothed with the rest of the liquid. whip up the eggs and stir them carefully into the mixture so as not to curdle them. Stir well over the fire for 5 to 8 minutes. let it get cold. 6 oz. 71 . turn it out. and serve. of Allinson cornflour. When boiling thicken it with the cornflour.

Serve in a glass dish. taking care not to let it boil. macaroons.CREAMS CHOCOLATE CREAM (French) (1). 1 quart of blackberries. stirring both well together until the chocolate is well mixed with the froth. Proceed exactly as in “Orange Cream. Dissolve the chocolate over the fire with 2 tablespoonfuls of water. of Allinson chocolate to ¼ pint of cream. let it get quite cold. Mash the fruit gently. 6 oz. place in a 72 . 1 dessertspoonful of castor sugar. When boiling thicken the milk with the cornflour. and melt it in a little enamelled saucepan with very little water. juice of 1 lemon. It the cream is not found sweet enough. and stir the whole over the fire. of sifted sugar. remove the mixture from the fire to cool slightly. The yolks of 6 eggs. ½ pint of water. CHOCOLATE CREAM. fill into glasses and serve at once. 7 eggs. then remove the vanilla. essence of vanilla. and mix the chocolate with it. ½ pint of cream. whip the cream and mix with the juice. of sugar. stir them into the thickened chocolate very gradually. stirring it over the fire until a thick. add a little castor sugar. taking care not to allow it to boil When well thickened let the cream cool. stir it quite smooth. serve in custard glasses or poured over sponge cakes or macaroons. 2 inches of vanilla pod. Break the chocolate in pieces. a little cinnamon. 1 pint of cream. Split the vanilla. put it into a hair-sieve and allow it to drain.” MACAROON CREAM. sugar to taste. this will not require any additional sugar. and flavour with Allinson vanilla essence. 6 oz. 1 dessertspoonful of cornflour. Sprinkle the fruit with sugar to make the juice drain more freely. white of 1 egg. and whisk it till quite frothy. and not too firm. sugar to taste. whip this with the whites of eggs until stiff. This is easily made. put the mixture into a saucepan over a sharp fire. Dissolve the chocolate in a few tablespoonfuls of water. APRICOT CREAMS. some apricot jam. 2 oz. Use the whites of 3 eggs to 2 large bars of chocolate. The juice of 3 lemons and the rind of 1. vanilla. Place a good teaspoonful of apricot jam in each custard glass. 2 oz. the whites of 4 eggs. add the milk. beat the eggs well. Beat up all the ingredients. EGG CREAM. BLACKBERRY CREAM. CHOCOLATE CREAM (WHIPPED). smooth paste. of Allinson chocolate. and fill up with whipped cream. white of 2 eggs. Pound 1-1/2 doz. put this and the sugar into the cream. LEMON CREAM. and very dainty. 1 quart of milk. vanilla to taste. Set the chocolate aside until quite cold. when it should be a smooth paste. 1 tablespoonful of Allinson corn flour. 4 eggs. and sugar. and then mix it with the cream previously whipped stiff. Beat the whites of the eggs to a very stiff froth.

” 73 . of sugar (according to taste). 1 quart of raspberries. ½ pint of cream.. as the cream might curdle. STRAWBERRY CREAM. then 1 or 2 spoonfuls of the cream. ¼ lb. but take care not to let it boil. Add enough water to the fruit juice to make 11/2 pints of liquid.bowl. in hot weather it should be kept on ice or standing in another basin with cold water. ½ pint of cream. or in a glass dish poured over macaroons. this latter giving the cream its name. smooth the cornflour with a tablespoonful of cold milk. some water. add 1 or 2 spoonfuls of milk. ORANGE CREAM. a piece 1 inch long is sufficient for ½ pint of cream. Whip it well with a whisk or fork until it gets quite thick. more paste and cream. jar of cream. letting it boil up for a minute. 1 lemon. 4 to 6 oz. Take the juice of the oranges and the juice and grated rind of the lemon. ½ pint of cream.” RUSSIAN CREAM. remove the vanilla. mix the cornflour smooth with a spoonful of cold water. When whipped cream is used to pour over sweets. This makes a delicious dish. let the cream cool a little. of macaroons. of ratafias. sugar to taste. Lay 6 sponge cakes on a glass dish. stir the mixture over the fire until it has thickened and let it simmer 2 minutes longer. as this would curdle it. When nearly cold cover the top with ratafia biscuits and decorate with angelica and cherries. When cold. WHIPPED CREAMS. adding the sugar to it. 1 dessertspoonful of cornflour. serve in custard glasses. The white of 1 egg to ¼ pint. vanilla. Put the cream and milk over the fire. Proceed as in “Blackberry Cream. whip to a stiff froth. flavour it with stick vanilla. Proceed as in “Blackberry Cream. and when the liquid has cooled mix them carefully in with it. return the whole over a gentle fire. 7 eggs. adding a piece of vanilla 2 inches long. &c. and thicken the fruit juice with it. 2 oz. it must be split and as much as possible of the little grains in it rubbed into the cream. 1 quart of strawberries. Lay a little of the macaroon paste roughly in the bottom of a glass dish. and sugar to taste. and mix all to a smooth paste. mix it with the milk and cream when nearly boiling. Quantity of good thick cream according to requirement. 1 tablespoonful of Allinson cornflour. arrange the macaroons and ratafias on a shallow glass dish. Add sugar to taste and whatever flavouring might be desired. 6 oranges. then pour it over the biscuits and serve cold. ½ pint of milk. always stirring. Take a 6d. SWISS CREAM. then add 1 pint of blancmange. let this get hot. sugar to taste. and soak them with any fruit syrup. and sugar to taste. beat the eggs well. set aside and let it cool a little. RASPBERRY CREAM. keep stirring continually until the cream thickens. then cover with 1 spoonful of cream put on roughly.

and serve in custard glasses. 1 pint of custard made with Allinson custard powder. sugar. stir carefully into them the hot milk. then let it cool. Whip up the eggs. and add any kind of flavouring. and mix them carefully with the hot milk. Gradually stir the caramel into the hot custard. Then cautiously add 2 tablespoonfuls of boiling water. and pile the whipped whites of the eggs on the top of the custard just before serving. and add the vanilla and sugar. 1 dessertspoonful of sugar. and serve. stir over the fire until the custard is nearly boiling. grate a little nutmeg over the top. BAKED APPLE CUSTARD. stew till tender and rub through a sieve. put it over a brisk fire in a small enamelled saucepan. cut and core the apples and put into a lined saucepan with the water. Pour the custard into a buttered pie-dish. pour it into a glass dish. taking care not to curdle them. and serve cold. nearly boiling. Allow it to get cold. and bake it in a moderately hot oven until set. and lemon juice. Then pour the caramel into a mould or caketin. smooth the cornflour with the rosewater and stir it into the boiling milk. so as not to curdle the eggs. CARAMEL CUSTARD. ½ lb. and the juice of ½ lemon. Then pour the custard into the tin on the caramel and stand the tin in a larger tin with hot water.CUSTARDS ALMOND CUSTARD. stirring all the time. then stir in the eggs very gradually. 1 dessertspoonful of Allinson cornflour. of castor sugar. Peel. Beat up the eggs. turn out. leaving out 3 of the whites of the eggs. stirring occasionally. 6 eggs. When the sugar is melted and browned stir into it about 2 tablespoonfuls of hot water. sweeten it with sugar. Put the dry castor sugar into an enamelled saucepan and let it melt and turn a rich brown over the fire. when cold put the fruit at the bottom of a pie-dish and pour the custard over. 1 quart of milk. taking care not to be scalded by the spluttering sugar. moist sugar to taste. and bake in a moderately hot oven for about 20 minutes or until the custard is set.” Take 4 oz. it is therefore important to bear in mind that the milk should first be heated. Make the custard as in the recipe for “Cup Custard. which are to be beaten to a stiff froth. keep stirring it until quite melted and a rich brown. bake lightly. 1 wineglassful of rosewater. sugar. sugar to taste. BAKED CUSTARD. 74 . ground almonds. 1 quart of milk. Let the milk cool a little. Whip up the eggs. place it in the oven. Meanwhile heat the milk near boilingpoint. If the milk and eggs are mixed cold and then baked the custard goes watery. Let it cool. ½ lemon and 4 oz. half a teacupful of water and the juice of half a lemon. and flavouring to taste. 4 eggs. CARAMEL CUP CUSTARD (French). Serve with stewed fruit. and let it run all round the sides of the tin. 6 eggs. let it boil up for a minute. 1-1/2 pints of milk. 8 large apples. Boil the milk with the sugar and almonds. of castor sugar for caramel. Heat the milk until CUP CUSTARD.

pour the custard into a jug. of sultanas and currants mixed. adding the cinnamon. which is alcoholic. The wheat should be fresh and soaked for 24 hours. grate a little nutmeg on the top and bake till of a golden brown. CUSTARD IN PASTRY OR KENTISH PUDDING PIE. then pour GOOSEBERRY CUSTARD. 8 eggs should be used. out of a pint of milk take 8 tablespoonfuls and mix well with the flour. and let all cook gently over a low fire. into custard glasses and grate a little nutmeg on the top. When the custard has been standing over night. Should the custard be required very thick. Remove the vanilla pod and pour the custard into glasses. Keep stirring the custard with a wooden spoon. stir occasionally until quite cold. of butter and when quite boiling pour on to the custard powder. then fill the case with a custard made as follows. and as soon as the custard begins to coat the spoon remove the saucepan from the fire. 2 oz. custard powder. which should be placed in a saucepanful of boiling water. If the milk is nearly boiling when mixed with the eggs. Beat the eggs well while the milk is being heated. or the milk can first be thickened with a dessertspoonful of Allinson cornflour before mixing it with the 6 eggs. then pour into the pastry case. so as not to curdle the eggs. Sweeten the milk and let it come nearly to boiling-point. Use vanilla pods to flavour—they are better than the essence. it should be well stirred before using. when the mixture is nicely thickened remove it from the fire and let it cool. of lump sugar and 1 packet of Allinson custard powder. 1 pint of milk or cream. sugar to taste. although it is hot enough to finish thickening it. stirring frequently. stir quickly for a minute. Line a pie-dish with puff paste. split a piece of the pod 3 or 4 inches long. it saves eggs. Mix 1 dessertspoonful of flour with the contents of a packet of Allinson custard powder. putting a double row round 75 . Serve in custard glasses. Make some good puff paste and line a piedish with it. 4 eggs. and let it soak in the milk for 1 hour before it is set over the fire. stirring thoroughly. ¼ lb. In doing as here directed there is no risk of the custard curdling. When all is mixed. 1 quart of milk. Carefully stir the milk into the beaten eggs. and the custard tastes just as rich as if more eggs were used. or put in a glass dish and serve with stewed or tinned fruits. and continue stirring the custard until it is well thickened. sugar and vanilla to taste. This is an excellent plan. stir it often while cooling to prevent a skin forming on the top. and then cooked from 3 to 5 hours. but do not allow to boil. the custard will only take from 5 to 10 minutes to finish. beat up the eggs and gradually mix them with the rest. a stick of cinnamon. boil the remainder of milk with sugar to taste and 1 oz. or in a glass dish.6 whole eggs or 10 yolks of eggs. taking great care not to curdle them. serve either hot or cold. thin paste with about 2 tablespoonfuls of the milk. 1 quart of milk. &c. adding only a little at a time. prick well with a fork and bake carefully. Put the contents of the packet into a basin and mix to a smooth. ½ pint of ready boiled wheat (boiled in water). for directly the water ceases to boil it cannot curdle the custard. and when quite boiling pour quickly into the basin.. Stir the frumenty over the fire. Serve hot or cold. CUSTARD (ALLINSON). the sugar and fruit. or the custard can be used with Christmas or plum pudding instead of sauce. FRUMENTY. When the custard is done place the jug in which it was made in a bowl of cold water. boil the remainder of milk with the sugar. Mix the milk with the wheat (which should be fresh). so as to extract the flavour from the vanilla.

(which should be an enamelled one) so as to cool the contents a little. rub through a sieve. 76 . Beat up the eggs. then set it aside to cool. when it boils thicken it with the cornflour.—Apple fool is made in exactly the same way as above. This is a German sweet. of sugar. 6 oz. put into a lined saucepan with sugar to taste and half a small teacupful of water. 1 dessertspoonful of Allinson cornflour. 7 eggs. add them carefully after the fruit juice has somewhat cooled. 1 tablespoonful of sugar. Arrange the macaroons in a glass dish. Add ¼ lb. With ½ lb. ½ pint of red currants. Boil the macaroni in 1 pint of milk. and is as good cold as hot. 1 quart of milk. 1-1/2 pints of raspberries. beat all together for a minute to mix well. add it to the milk when boiling. stew gently until perfectly tender. make a custard of the rest of the milk and the other ingredients. Boil the milk and stir into it the cornflour smoothed with a little of the milk. 1 dessertspoonful of Allinson cornflour. which should have been allowed to become cold before being mixed with the fruit. add the sugar and reheat the liquid. 4 oz. and thicken the liquid with it when boiling. and lastly the whites of the eggs whipped to a stiff froth. then put in the well-beaten yolks of 6 eggs. return the juice to the saucepan. of green gooseberries until the skins are tender. 2 oz. Serve in a glass dish with sponge fingers. of butter melted and dropped in gradually whilst the mixture is beaten. and serve with or without stewed fruit. RASPBERRY CUSTARD. MACAROON CUSTARD. Scald 1 pint of milk. then rub them through a sieve. 1 even dessertspoonful of Allinson cornflour. whip up the eggs. serve in the pie-dish. of castor sugar. and very delicious. and then proceed with the custard as in the previous recipe. Set aside the saucepan. meanwhile smooth the cornflour with a little cold water. and stir the custard over the fire until it thickens. and when quite cold add 1 pint of custard made with Allinson custard powder. sugar and vanilla essence to taste. N. ORANGE CUSTARD. Top and tail 1 pint of gooseberries. GOOSEBERRY FOOL. Pour this into the lined pie-dish and bake 25 or 30 minutes. There should be 1 quart of juice. gradually stir into them the thickened liquid. when quite tender place it on a glass dish to cool. and 1 dessertspoonful of Allinson cornflour. 6 eggs. strain the juice well through a piece of muslin or a fine hair-sieve.the edge. then turn it into a bowl and let it become cool. flavour it well with vanilla. The juice of 6 oranges and of ½ a lemon. of sugar. add the mashed gooseberries in small quantities. gently stirring it all the time.B. 3 eggs. add sugar and vanilla to taste. of castor sugar stew 1 lb. if necessary add a little more water. ½ lb. of macaroons. and carefully stir in the milk (which should have been allowed to go off the boil) without curdling it. and when the custard is cool enough not to crack the dish. vanilla to taste. 6 oz. let it boil for 5 minutes. placing it in a jug into a saucepan of boiling water. Set this over the fire with the sugar. 6 eggs. Beat up the eggs. substituting sharp apples for the gooseberries. mix 1 tablespoonful of Allinson cornflour to a smooth paste with cold milk. and let it cook from 5 to 10 minutes with 1 pint of water. Serve cold. of Allinson macaroni. Mix the fruit. pour it over them and sprinkle some ground almonds on the top. stir the custard over MACARONI CUSTARD. and add a little water it needed. Add enough water to the fruit juices to make 1-1/2 pints of liquid. when the custard is cool pour it over the macaroni. This can be made from any kind of acid fruit.

You can make a fruit custard in this way. Serve cold in custard glasses. 77 . as the eggs would curdle. of fresh strawberries. place them in a glass dish and scatter over 2 tablespoonfuls of pounded sugar. red currants. or in a glass dish poured over macaroons or sponge cakes. set aside to cool. or any juicy summer fruit. STRAWBERRY CUSTARD. with strawberries. Remove the stalks from 1 lb. prepare 1 pint of custard with Allinson custard powder according to recipe given above. and just before serving (which must not be until the custard has become quite cold) garnish the top with a few fine strawberries. cherries. and while still hot pour carefully over the fruit.the fire until it thickens. but do not allow it to boil.

core. roll out the greater part of it ¼ inch thick. and it is impossible to use them all up for apple pie. make 2 incisions in the crust. Pare. washed. until the apples have become a pulp. APPLE CHARLOTTE. placed in the oven well spread out. repeat the layers. a little cold water. and serve. sprinkle with sugar and cinnamon. cut into pieces. butter a pie-dish and line it with thin slices of bread and butter. of butter. of apples. sugar to taste. they should be taken indoors and spread on tins (but with paper underneath). Next day they may again be spread in the sun. both in the sun and on the stove. then place on it a layer of apple mixture. In the evening (before the dew falls). 2 oz. mix all well and allow the mixture to cool. and dried. and 3 oz. turn up the edges of the bottom crust over the edges of the top crust. Should the weather be rainy. Pare. and line a flat buttered tin with it. and stew them with a teacupful of water and the cinnamon. when it boils turn in the apples and fry them until cooked. 2 lbs. 1-1/2 lbs. 2 oz. spread them on large sheets of paper in the sun. of castor sugar. core. APPLES (DRYING). of apples. or jelly. 1 lb. Those who have apple-trees are often at a loss to know what to do with the windfalls. sift the sugar and cinnamon over the apples. but one is well repaid for it. of good cooking apples. core. ground cinnamon and sugar to taste. 4-1/2 oz. Pare. and add sugar. remove the cinnamon. 1 egg. and as much cold water as is required to make a smooth paste. and bake the cake until brown in a moderately hot oven. Whilst cooking is going on they will dry nicely on sheets of paper on the plate-rack. The good parts cut into thin pieces. chopped almonds. of currants and sultanas mixed. roll out thinly the rest of the paste. of butter. 4 oz. and slice the apples. when cold sift castor sugar over it. the almonds. for the home-dried apples are superior in flavour to any bought apple-rings or pippins.APPLE COOKERY APPLES (BUTTERED). and serve on buttered toast. and if the oven is only just warm. 1 heaped-up teaspoonful of cinnamon. Peel your apples. and the currants and sultanas. lemon juice. Rub the butter into the meal and flour. and cut up the apples. heat the butter in a frying-pan. and extra care must then be taken that they are neither scorched nor cooked on the stove. 1 stick of cinnamon about 3 inches long. of course they require frequent turning about. beat up the egg and add it. finishing with slices of bread and butter. It gives a little trouble. When the apples are quite APPLE CAKE 6 oz. slip the cake off the tin. on the cool kitchen stove. bake for ¾ hour in a moderate oven. cut away the cores and all the worm-eaten parts—for nearly the whole of the windfalls are more or less worm-eaten. of 78 . leaving 1 inch of edge uncovered. each of Allinson fine wheatmeal and white flour. arrange them in close rows on the paste point down. cover the apples with it. puddings. and will probably be quite dry in the course of the day. previously picked. An excellent way to keep them for winter use is to dry them. The apples come down on some days by the bushel. the juice of ½ a lemon. and cut the apples into thin divisions. the apples must be dried indoors only. and Allinson bread and butter cut very thinly.

and cut up the apples. of apples. Make the batter as directed in the recipe for “Apple Fritters. Core the apples. fill them into brown paper bags and hang them up in an airy. stone the dates. make a paste for a short crust. Bake the dumplings about 30 or 40 minutes in the oven. and cut them in thin slices. of butter or vege-butter. and meal. 1 pint of water to each 1 lb. Core as many apples as may be required. make a batter with the milk. Pare. remove the cloves. of Allinson wholemeal. ½ lb. APPLE FOOL. I have dried several bushels of apples in this way every year. and cut up the apples. put in the apples. until the jelly sets when cold if a drop is tried on a plate. ¾ pint of milk. serve cold with sponge-cake fingers. APPLE JELLY. and sugar to taste. and wrap each apple in it. 6 oz. dry place. 3 eggs. APPLE DUMPLINGS. Pare and core the apples. of apples. 1 teaspoonful of ground cinnamon. Wash and cut up the apples. and 1 oz. a little lemon juice if liked. or boil them the same time in plenty of water. dip the apple slices into the batter and fry the fritters until golden brown.” peel 2 apples. roll it out. of Allinson fine wheatmeal. and press the edges together round the sides. of dates. ¾ pint of milk. Fill the holes with a mixture of sugar and cinnamon. and gently stew the fruit with a teacupful of water and the cloves until quite tender. mix the sugar and cinnamon. placing the dumplings in the water when it boils fast. of sugar—a little more should the apples be very sour. ½ lb. skimming carefully. mix them with the batter. core. gradually mix in the milk. The apples will be found delicious in flavour when stewed. and fry the pancakes in the usual way. then the cream. melt the butter and mix it into the batter. and boil them in the water until tender. which is when the outside is not moist at all. meal. 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 paste of the meal. make a batter of the milk. and fill the hole where the core was with it. add sugar and cinnamon to taste. core. 6 cloves tied in muslin. 3 good juicy cooking apples. butter and a little cold water. 6 oz. 6 baking apples. 2 lbs. eggs. vege-butter. ½ pint of milk. APPLE PUDDING. and bake the pudding for 2 hours in a moderate oven. 1-1/2 lbs. and 2-1/2 oz. 1 heaped up teaspoonful of ground cinnamon. of loaf sugar to each pint of juice. of Allinson fine wheatmeal. APPLE PANCAKES. roll the paste out. and rub the fruit through a sieve. line a pudding basin with the greater part of it. adding sugar to taste. take 1 lb. It may take from 2 hours to 3 hours in boiling. and cut them into rounds ¼ inch thick. APPLE PUDDING (Nottingham).dry. sugar to taste. and most acceptable when fresh fruit is scarce. and a little sugar. Serve with cream or sweet white sauce. 3 eggs. pour it over the apples. of sugar. then pour them into a jelly bag and let drain well. cover the apples with the rest of the paste. and sprinkle over them the cinnamon and 4 oz. ¼ pint of cream. Boil the liquid. or butter. and the juice of 1 lemon to each quart of liquid. Have a frying-pan ready on the fire with boiling oil. Pare. and the eggs well beaten. of butter. 79 . put the apples into a buttered pie-dish. when sufficiently cooked. which should be boiling. and keep them hot in the oven until all are done. of apples. 2 oz. APPLE FRITTERS. drain them on blotting paper.

the grated rind and juice of 1 lemon.APPLE SAGO. core. core. 1 cupful of currants and sultanas. almonds. the juice of a lemon. mark it nicely with a fork or spoon. of butter. 12 oz. of apples. and the butter. whip up the eggs and mix them well with the other ingredients. of good cooking apples. and sugar. the juice of a lemon. tie with a cloth. flat dish with it. of butter. and cut up the apples. of currants and sultanas mixed. 2 lbs. APPLES (RICE) 2 lbs. Serve with white sauce or custard. cinnamon. cut the rest of the paste into strips 3/8 of an inch wide. 1-1/2 lbs. Boil the rice in 3 pints of water with the lemon rind. sugar to taste. and ½ lb. Peel. if the apples are not sour. and a little water. and brush the paste over with white of eggs. of apples. and sugar. of sultanas. ½ lb. and cut up. butter. sugar to taste. let all cook gently for a few minutes or until the sago is quite soft. 2 oz. and chop small the apples. Pare. meanwhile have the apples ready. sultanas. so as to 80 . cook them in very little water. of butter. 1 lb. just enough to keep the apples from burning. APPLE SAUCE. adding sugar and lemon juice. make a paste of the meal. 5 oz. APPLE TART (OPEN). or Allinson fine wheatmeal. Rubbing the sauce through a sieve ensures the sauce being free from pieces should the apple not pulp evenly. lay a thin strip right round the dish to finish off the edge. cored. or until quite tender. turn the mixture into a buttered mould. core. when nearly done add the currants. sugar. and sugar to taste. 1 oz. and cut in pieces the apples. if too dry add a little more water. cook them in a few spoonfuls of water to prevent them burning. ½ lb. let the fruit cool. lemon juice. only just enough to keep from burning. 5 eggs well beaten. sugar to taste. and. EVE PUDDING. remove the lemon rind before serving. to which the cinnamon is added. pared. of chopped almonds. 1 teaspoonful of ground cinnamon or the rind of ½ lemon (which latter should be removed after cooking with the apples). and turn out when cold. cored. the sultanas. let all simmer together until the apples have become a pulp. 4 oz. and bake the tart for ¾ hour. butter. Pare. each 1 inch from the other. a teaspoonful of ground cinnamon. each of apples and breadcrumbs. turn the apple mixture on the paste. put the mixture into a wetted mould. pared. when they are quite soft rub them through a sieve and mix them with the cooking sago. when quite soft rub the apple through a sieve. and steam the pudding for 3 hours. make a kind of trellis arrangement of the pastry. of apples. sugar to taste. roll it out and line a round. and lay them over the apples in diamond shape. and 2 oz. stew them in very little water. of sago. the rind of ½ lemon (or a piece of stick cinnamon if preferred). of rice. and 4-1/2 oz. let all simmer gently for ½ hour. then add the apples. and sweeten the sauce to taste. the lemon juice and rind. Wash the sago and cook it in 1-1/2 pints of water. currants. mix them with the breadcrumbs. previously melted. and sultanas (washed and picked). and sliced. If enough paste is left.

and we ought to be sure that this is of the best kind. The grain should be first cleaned and brushed. That such is the case. but this is untrue if the loaf is a proper one. and suitability. Wholemeal bread comes nearer the standard of a perfect food than does the wheaten grain. Not many years ago books treating of food and nutrition always gave milk as the standard food. A perfect food must contain carbonaceous. One food that is now receiving a good deal of attention is bread. passes in bulk through the bowels. and of all grains wheat is the one which is nearest perfection. of mineral matter. all other things being equal. composition. those who eat it are healthier. and the peasantry of many countries live on very little else.BREAD & CAKES THE ADVANTAGES OF WHOLEMEAL BREAD. stronger. If wheat is such a perfect food. The next question is. The average composition of wheat is this:— Nitrogen Carbon Mineral Matter Water 12 72 4 12 100 From this analysis we observe that the nitrogenous matter is to the carbonaceous in the proportion of one-sixth. and an inner kernel of almost pure starch. and this is as it ought to be. A grain of wheat consists of an outer hard covering or skin. assisting daily laxation—a most important consideration. and so it is for calves and babies. and in best proportions. or which supplies to the body those elements that it requires. and more cheerful than those who do not. for separating the particles of food so that the various gastric and intestinal juices may penetrate and dissolve out all the nutriment. for bread is the staff of life. and mineral matter in definite quantities. We consume more of this article of food than of any other. and inquiring into their properties. Besides taking part in this composition. as in fermentation some of the starch is destroyed. 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. and many of the other things we eat are garnishings. also a certain bulk of innutritious matter for exciting secretion. and from two to four per cent. at one time our prisoners were fed on it alone. it must follow that wholemeal bread must be best for our daily use. People are now concerning themselves about the foods they eat. It is said we cannot live on bread alone. evidence on every side shows. and passed over a magnet 81 . and thus the proportion of nitrogen is slightly increased. and then using the resulting flour for breadmaking. the bran. a layer of nitrogenous matter directly under this. there must be from four to six parts of carbonaceous or heat and force-forming matter to one of nitrogen. for as a nation we eat daily a pound of it per head. and for carrying off the excess of the biliary and other intestinal secretions with the fæces. being in a great measure insoluble. which is the composition of a perfect food. Nowadays we use a grain food as the standard. nitrogenous.

when thoroughly mixed. nor must anything be added to the flour. The only ferment that should be used is yeast. pinch of salt. Melt down vegebutter to oil. work it quite stiff with dry meal. beat up with it the egg and lemon and stir to the flour. stirring it constantly to prevent lumps till the mixture is quite thick and almost unstirrable. stir the flour in gradually with the sugar. stirring well together till it is all moistened. BUNS (2). flour. ½ lb. When cool enough to knead. leave well covered up in a warm place for 45 minutes. as these substances are injurious. nothing must be taken from it. yeast. 1 oz. mix it smoothly with the yeast. ¼ lb. prove 15 minutes and bake in moderately warm oven for 20 minutes. 5 oz. roll it as thin as a wafer. brush the tops over with egg. Then have ready 1 ¾ lbs. vege-butter. candied peel. and bake in a brisk oven for from 20 to 30 minutes. Put ½ pint of milk into a saucepan allow it to boil. or vege-butter. and currants in a basin. 4 eggs. then add the eggs well beaten. ¼ lb. turn and cook on the other. ¼ lb. Warm water and milk to 105 degrees.to cleanse it from any bits of steel or iron it may have acquired from the various processes it goes through. divide into 24 pieces. a little salt. set to rise by the fire for 10 minutes. make into buns. Eat hot or cold with butter. 6 oz. BUNS (1). dissolve sugar and yeast in it and stir in the meal. Allinson’s wholemeal. take a portion off. ½ pint milk. 1 egg (not necessary). 2 oz. ¼ lb. currants. sugar. 2 eggs. Turn the mass out on a mealbesprinkled board and leave to cool. make bay of meal. Allinson wholemeal flour. ¼ lb. make the milk lukewarm. ¼ lb. soda. ¼ pint milk. BUTTER BISCUITS. stir the sugar and salt with the ferment till dissolved. beat it with a wooden spoon. but not much. Mix the flour. and bake in a moderate oven for 2 hours. then sprinkle in barley meal. then mix in the melted butter and make up into a dough with the meal and currants. it is always advisable to kiln-dry it first. ½ pint water. 15 drops essence of lemon. of this the French variety is best. sugar. and tartaric acid. Keep in warm place for 45 minutes. and then finely ground. or ammonia and hydrochloric acid. butter. currants. ½ lb. To ensure fine grinding. candied peel (cut in thin strips). and bake it on a hot girdle. place on warm greased tin. butter. currants. 1 egg. otherwise it gives a bitter flavour to the loaf. Allinson’s wholemeal. pour this on the flour. mix with the milk. currants. or vege-butter. sprinkle currants round. must never be used for raising bread. butter. 1 oz. when done on one side. 82 . shape buns. If brewer’s yeast is used it must be first well washed. and mix the ingredients well together. 1 lb. 4 oz. sugar. French yeast. or soda and hydrochloric acid. BARLEY BANNOCKS. Warm the butter without oiling it. The girdle is to be swept clean after each bannock. and from this bread should be made. otherwise it adds an injurious agent to the bread. 1 lb. then knock gas out of dough and leave ½ hour more. the butter and eggs well together. When ground. sugar. A small quantity of salt may be used. Baking powder. pour into a buttered tin. and bake from 10 to 15 minutes. warm the butter and milk slightly. Mix the flour. sugar. and affect the human system for harm. ½ lb. 1 lb. ½ teacupful of milk. BUN LOAF. or other chemical agents. salt. raisins. brown sugar. beat the dough well for 10 minutes. sugar. flour. 6 oz. 1 oz. raisins. 1 teacupful of milk. BUNS (PLAIN). set it to rise by the fire for ½ hour. put into patty pans.

2 lbs. butter a cake tin. ½ lb. and bake on a shallow tin or plate in a quick oven. ½ lb. of butter to a cream. ½ lb. Proceed as in recipe of “Madeira Cake. when cold. mix thoroughly. then the cocoanut. and almond meal. ¼ lb. Proceed as in recipe for “Madeira Cake. and milk. 3 eggs. 3 tablespoonfuls of orange water. ½ lb. a little milk. ½ lb. Bake 16 minutes in a moderate oven. of white sugar. Mix all together. roll the paste out ¼ in. 83 . Place little lumps of the mixture on the rice wafer paper. mix it well. and bake on tins in a quick oven for 10 minutes. and a little milk. Prick the biscuits. 2 lbs. 2 oz. ¼ lb. and bake for from 15 to 20 minutes in a quick oven. beat well together. 1 teaspoonful salt. 1-1/2 oz. 5 eggs. of castor sugar. of fine wheatmeal. the whites of 3 eggs. add the buttermilk and pour on the flour. Work 4 oz. of butter. then the meal. CHOCOLATE MACAROONS. pour in the mixture. Allinson wholemeal flour. into diamond-shaped pieces or triangles. and cinnamon as flavouring. 2 teacupfuls of grated cocoanut. and bake in a slow oven for 3 ½ hours. of ground sweet almonds. BUTTERMILK CAKE. candied lemon peel. thick. a heaped tablespoonful of COCOANUT ROCK CAKES. the white of 4 eggs. roll it out. and bake them in a moderate oven a pale brown. 1 dessertspoonful of vanilla essence. COCOANUT DROPS. and cut. and proceed as in the previous recipe. 2 lbs. of desiccated cocoanut. Add to the butter mixture. 2 oz. The cake can be iced when done. of castor sugar. adding a little milk to moisten the paste. of sugar. 2 breakfastcupfuls of wheatmeal. stamp it into biscuits. cut into cakes. then stir in the meal and make into a stiff. fruit. butter.” and bake in a fairly hot oven. ½ pint milk. Mix together ½ lb. CINNAMON MADEIRA CAKE. Mix the ingredients. ½ lb. CHOCOLATE BISCUITS. cut out with a biscuit cutter. of fine wheatmeal. currants. add a ¼ lb. cocoa. prick them out with a fork. butter. of butter. add the sugar. of Allinson cocoa. as in recipe for “Macaroons. CHOCOLATE CAKE (2). of currants and sultanas mixed (washed and picked) 5 eggs. of Allinson fine wheatmeal. 3 dessertspoonfuls of sugar. of powdered chocolate. 2 oz. Beat the butter to a cream. ½ lb. Dissolve the butter in the milk. of butter. 1 oz. 12 oz. sugar. smooth paste. of castor sugar. ½ lb.” adding the fruit. wholemeal flour. add the sugar. of cocoa. of castor sugar. 1 pint buttermilk. roll it out very thin. cocoa. vanilla. COCOANUT BISCUITS. Whip the white of the eggs to a stiff froth. fine wholemeal flour. 1 dessertspoonful of ground cinnamon. 2 lbs.” adding the cocoa and flavouring with vanilla. BUTTERMILK CAKES. CHOCOLATE CAKE (1). which should be warmed.½ lb. add the sugar. ½ lb. 2 whites of eggs beaten to a stiff froth. 2 oz. 1 dessertspoonful of vanilla essence. 1 pint buttermilk. Beat the whites of the eggs to a stiff froth. ¼ lb. Mix the meal well with the salt. and drop in biscuits on white or wafer paper.

and bake in a quick oven. CRISP OATMEAL CAKES. To 8 oz. turn the mixture into it. 4 eggs. CORNFLOUR CAKE. 1-1/2 lbs. place a little jam or marmalade in the middle. whip up the white of the egg stiff. forming the dough nuts. and beat in meal to make brittle and hard. scant ½ pint of milk and water. yeast. 1 breakfast cup of sugar. This is very delicious bread. cut it in shapes. Let it rise 1-1/2 hours in front of the stove. 1 saltspoonful of salt. Grease and heat a bread tin. Whisk the ingredients DYSPEPTICS’ BREAD. separate the yolks of eggs from the whites and beat separately for a ¼ of an hour. of oatmeal. a 84 . and mix it well into the batter. beat well. and milk. GINGER SPONGE CAKE (a nice Cake for Children who do not like Gingerbread). adding the dissolved yeast and enough milk to make the dough sufficiently moist to handle. 1 teaspoonful of cinnamon. Rub thoroughly together with the hand. and 1 tablespoonful of orangeor rosewater. 2 quarts Allinson wholemeal flour. if you wish them to resemble baker’s crackers. 2 oz. of sugar take 2 whites of eggs.. a little cold milk. same of castor sugar. When risen roll it out ½ in.). 3 eggs. bake about 20 minutes in a quick oven. 1 egg.1 lb. very light and digestible. when this is done they are ready for use. &c. of desiccated cocoanut. 6 oz. of Allinson wholemeal. 1 cupful butter. Mix. 2 heaped teaspoonfuls of ground ginger. DOUGHNUTS. Put into a well-greased tin. take them off and place them on a hanger in front of the fire in order to brown the upper side. 1 egg. When cold cut into finger lengths or squares. 3 eggs. 6 oz. of fine wholemeal flour. 1 gill of cold milk. of butter or oil (1 tablespoonful of oil is 1 oz. 9 oz. Dissolve the yeast in a little warm milk. mix with the yolks. then the whites. work it a little with the backs of your fingers. of butter or vege-butter. cocoanut. add the sugar. Beat the butter. ½ gill milk. 1 lb. butter. well beaten. Beat up the yolk with the milk and water. castor sugar. cream the butter and sugar. and add only just enough milk to make the mixture keep together. put the cakes on a hot stove. and the well-beaten eggs. mix all the dry ingredients together. and bake for 1 hour in a moderately hot oven. of cornflour. ICING FOR CAKES. and bake the loaf for 1-1/2 hours in a hot oven. and whisk all together for 25 minutes. close up the dough. 1 teaspoonful salt. 3 tablespoonfuls of sugar. Make a dough of the butter. then pinch off pieces and roll out each cracker by itself. and when they are a little brown on the underside. Eat warm. mix all the ingredients. and mix this with the meal into a thick batter. and lastly the flour. cut out round pieces. shake meal plentifully on the board. CRACKERS. Separate the yolk from the white of the egg. of wheatmeal. add gradually to the butter. 3 oz. some jam and marmalade. 6 oz. lastly the milk. meal. 3 breakfast cups of Allinson wholemeal flour. Put small lumps on a floured baking tin. ½ lb. ¼ oz. turn the dough on to it. and cook them in boiling oil or vege-butter until brown and thoroughly done. 6 oz. Rub the butter into the meal. of butter. and having sprinkled this too with meal. thick. sugar. enough lukewarm milk to moisten the dough. Roll the dough out to the thickness of a crown piece. and eggs to a cream. and wet up with cold water.

which can be obtained from confectioners and large stores. 2 oz. of castor sugar. of Allinson wholemeal flour. OATMEAL FINGER-ROLLS. place a couple of pieces of sliced almond on each. allowing room for the spreading of the macaroons. 1 oz. OATMEAL BANNOCKS. 2 lbs. and ½ lb. ½ lb. of castor sugar. Roll out and cut the jumbles into any shape desired. sugar. the meal and the flavouring. yolks. of butter into 1-1/4 lbs. At the last add the whites beaten to a stiff froth. Add 2 oz. 6 oz. Beat up the yolks of 4 eggs with a teacupful of milk. ½ lb. MADEIRA CAKE. and pour the mixture into a greased cake tin. a few sliced almonds. sifted fine. ½ pint of milk. and mix all well. 2 oz. LUNCH CAKE. LEMON CAKES. as it is also called. and when baked cut into diamond squares. yolks and whites beaten separately. 5 eggs. cut into triangular shapes. of sugar. as much milk as required to moisten ¼ lb. LIGHT CAKE. Cold porridge. and bake 1 hour in a moderate oven. Allinson fine wheatmeal. JUMBLES. whisk well. Butter and serve hot. of wheatmeal. and bake until brown on both sides. then the eggs well beaten. lay it on a tin. 85 . and bake them in a quick oven from 30 to 40 minutes. and bake the cake in a moderate oven from 1 to 1-1/2 hours. Whip the whites of the eggs to a stiff froth. ½ lb. and work into the flour so as to make a stiff batter. of butter. Rub the butter into the breadcrumbs. Knead into a dough. Rub the butter into the meal. Bake in a gentle oven. ground almonds. of ground sweet almonds. Cream the butter. Lay sheets of kitchen paper on tins. of brown breadcrumbs. and when the cake is cold cover it with the mixture. drop little lumps of the mixture on the wafers. Beat the butter to a cream. Lastly. Put the mixture in a well-greased tin. then the almond meal. ½ lb. ½ lb. over this sheets of rice wafers (or. Set the cake in the oven to harden. ½ lb. of mixed peel cut small. of sultanas. and bake them in a quick oven until they are set and don’t feel wet to the touch. 1 lb. 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 mix all the ingredients well together. of castor sugar. of fine wheatmeal. add the sugar. of butter. roll the mixture out thin. add the sugar. and 2 well-beaten eggs. and lukewarm milk. of sugar. A good lunch cake may be made by rubbing 6 oz. place a sheet of paper lightly over them. add the other ingredients. ¼ lb. roll the dough to the thickness of ½ an inch. the grated rind of a lemon. of mixed sultanas. MACAROON. Line a cake tin with buttered paper. 1 lb. Well grease and sprinkle with flour some baking sheets. make it into finger-rolls about 3 inches long. of butter. but do not let it remain long enough to discolour.thoroughly. the whites of 4 eggs. add the fruit. Use equal parts of medium oatmeal and Allinson fine wheatmeal. of castor sugar. and moisten with a little rosewater. Bake for 1-1/2 to 2 hours. add the beaten white of the eggs. If the macaroons brown too much. of wheatmeal. of butter. flavouring to taste. and add a good ½ pint of milk and water to 1 pound of the mixed meal. of ground bitter almonds. “wafer paper”). if the mixture seems very stiff add one or two teaspoonfuls of water. ½ lb. and ½ lb. 3 eggs. 1 lb.

and stir in with the juice of the orange and sufficient buttermilk to make a smooth. of potato flour. and 3 eggs. the sugar and cornflour.ORANGE CAKES. milk to moisten the cake. of castor sugar. add sugar. A ¼ lb. 3 oz. ¼ oz. beat all together and bake the cake in a buttered mould. add the egg well beaten. Let it cool sufficiently to handle. ¼ lb. mix it well with the rest. 100 degrees Fahrenheit in winter. of sugar. Add a teaspoonful of salt. the lemon juice. 1 dessertspoonful of ground bitter almonds. 3 oz. 4 oz. Half fill small greased tins with this mixture. Simmer 1 lb. 4 oz. stirring all the time. ½ lb. of ground carraway seeds. 2-1/2 lbs. RICE CAKES (2). yeast. wheatmeal. 2 oz. 6 oz. Knead well and set to rise before the fire 1-1/2 hours. make a batter of the yeast and water. of butter. the eggs well beaten. fruit. 2 eggs. 4 oz. which is done by beating the butter round the sides of the pan with a wooden spoon until it is quite creamy. of ground rice. and the milk. butter (or oil). sifted sugar. mix the meal. ¼ lb. Bake in a good hot oven. of rice in 2 quarts of water until quite soft. grate in the rind of 1 small orange. 85 degrees in summer. 6 oz. cinnamon and eggs. adding the sugar. lemon or almond flavouring. stir the yolks well. place the mixture in one or more greased cake tins and bake at once in a quick oven. then drop small lumps of it on floured tins. add the sugar and flour. of butter. Separate the yolks of the eggs from the whites. sugar and 1 teaspoonful cinnamon. of yeast dissolved in a very little lukewarm water or milk. 1 oz. then sift in gradually. Fill into greased cake tins and bake for 1-1/2 hours. and bitter almonds. ¼ lb. and mix all well together. well beaten. Beat the eggs a little. of Allinson wholemeal flour. of castor sugar. and beat well. rind and juice of a lemon. 4 oz. ground rice. the juice of ½ a lemon. in a moderately hot oven. 1 breakfastcupful sultanas. thick batter. Let the dough rise in front of the fire. and stand it on a cool place of the stove to rise. with two spoonfuls of the meal. Mix the almonds with the ground rice. 86 . then add the yeast and as much lukewarm milk as is required to moisten the cake. cornflour. seeds. and bake in a moderate oven 1 hour. Beat the mixture from 20 minutes to ½ an hour. PLAIN CAKE. of wholemeal. the same quantity of very fine wheatmeal (sift the latter through a sieve if not very fine). as this will spoil the yeast. and 1 egg. 1 lb. and bake the little cakes from 10 to 15 minutes. add the lemon juice and rind. RICE CAKES (1). work in also ½ oz. chopped sweet almonds. some vanilla. butter. beat the whites of the eggs to a firm froth. QUEEN’S SPONGE CAKE. The dough should be fairly firm and wet. and bake 15 minutes in a moderate oven. and mix it thoroughly with 4 lbs. 6 oz. sugar. meal. potato flour. ½ lb. and the eggs. butter or ½ teacupful of oil. pour into a tin mould. 3 oz. POTATO FLOUR CAKES. 1 oz. Rub the butter into the meal. 4 oz. ROCK SEED CAKES. about ¾ of a cupful of milk. ground bitter almonds. of wheatmeal. do not let it get hot. then the sugar. Cream the butter. Beat 1 egg. 4 eggs. 10 eggs. Dissolve the yeast in a cup of warm water. greased and warmed. sugar. of sweet and bitter ground almonds mixed. 1 lb. sugar. 6 eggs. RICE AND WHEAT BREAD. only half filling it. meal. Meanwhile prepare the fruit and almonds.

castor sugar. their weight in sugar. 2 oz. Spread half of them very thickly with currants. Stir this mixture gradually into the flour. SEED CAKE (1). of Allinson wholemeal flour. 4 eggs. and make it into a smooth paste with water. set these in a warm place for 1 hour to rise. rub the yeast smooth with ½ a teaspoonful of sugar. salt butter. and dredge in the flour. so as to form a sandwich. Allinson wholemeal flour. a little lukewarm milk. of seed. Put into a quick oven. ¼ oz. roll it very thin. SEED CAKE (5). add the sugar. 87 . adding the whites of the eggs last. of butter. and eggs. 6 oz. lastly. mix the flour and sugar. 1 egg. of sugar. ground fine. mix all the ingredients well together. then the sugar. according to the size of the cakes and the heat of the oven. the seed. fine wheatmeal. of meal. ¼ oz. 6 oz. SEED CAKE (3). ½ oz. 1-1/2 lbs. ½ oz. ¼ an ounce of German yeast. add the eggs well beaten. turn the mixture into them. and a little milk. of seed (crushed). Moisten the dough with sufficient warm milk not to make it stick to your pan. the cake is done. Put in a greased tin and bake 1 to 1-1/2 hours. currants. ½ lb. put into well-greased tins. Warm the milk and butter in a pan together. 6 oz. If a bright knitting needle passed through the cake comes out clean. then add the yolks of eggs. Bake for ½ an hour. ½ lb. press the others very gently on the top. add a little cold water it too dry. Divide into two. fill into greased cake tins and bake the cakes 11/2 to 2 hours. and the whites of 5 beaten to a stiff froth. 1 oz. line one or more tins with buttered paper. 8 oz. of carraway seeds. of seed. and 6 drops essence of lemon. 2 eggs. and meal. 1 lb. Let the dough rise 1-1/2 hours in a warm place. seed. Cream the butter. seed. and last the flour. butter.Place the mixture in lumps on floured tins. 4 eggs. fine wholemeal flour. ¾ of lb. of ground carraway seeds. but do not make it very wet. SEED CAKE (4). SLY CAKES. Rub the butter into the meal. 6 oz. 8 oz. sugar. SEED CAKE (2). The same as “Madeira Cake. the yolks of 10 eggs. Rub the butter to cream. 4 eggs. add the egg slightly beaten. as flavouring. and bake the cake or cakes from 1 to 1-1/2 hours. of castor sugar. the sugar. add the milk and butter. ½ their weight in butter. and enough milk to moisten the mixture.” adding ½ oz. SALLY LUNN. dissolve the yeast in warm milk and add to it the other ingredients. butter. SEED CAKE (6). castor sugar. SPONGE CAKE (1). ½ lb. and bake in a quick oven till a light brown. Roll out 3 times. of yeast. meal and butter. Beat the butter and sugar to a cream. ¾ lb. their weight in sugar. 3 oz. and bake at once in a fairly quick oven. Cream the butter first. 1 oz. carraway seeds. twice their weight in meal. and cut into rounds or square cakes. then stir in gradually the other ingredients. and bake the cakes for half an hour in a hot oven. add the whites of the eggs beaten to a froth. 2 oz. of wholemeal. 1-1/2 gills of milk. and spread in the butter as for pastry. mix till quite smooth. and bake about 15 minutes. first the eggs well beaten. 2 lbs. of butter.

so that the dough may get warm evenly. This will be found useful where a large family has to be provided for. knead it a few minutes. and the weight of 4 in castor sugar. VICTORIA SANDWICH. then the flour. mix the meal and the milk and water into a dough. Place them on a floured bakingtin. of 8 in castor sugar. 1 lb. the weight of 3 in fine wheatmeal. 1-1/2 pints of milk and water. and bake them in a sharp oven from ½ an hour to 1 hour. or fill it into greased tins. covered with a cloth. and bake the mixture in a well-greased cake tin in a moderate oven from 1 to 11/2 hours. 2 lbs. The time will depend on the heat of the oven. Beat up the eggs. Bake in a moderate oven for about an hour. or until baked through. Make the dough into round loaves. UNFERMENTED FINGERROLLS. UNFERMENTED BREAD. the loaves may be baked under tins in the oven. 88 . SPONGE CAKE (2).” line a large. any flavouring to taste. add the flavouring. until a knitting needle comes out clean. only filling them half full. if it sticks it not sufficiently baked. To know whether the bread is done. Allow it to stand. of Allinson wholemeal. make a hole in the centre of the meal. 7 lbs. and mix the whole into a dough. sift in the sugar and meal. of Allinson wholemeal. flat tins. WHOLEMEAL BREAD (FERMENTED). SPONGE CAKE ROLY-POLY. 1 teaspoonful salt. then make the dough into fingerrolls on a floured pastry-board. Proceed the same as in “Sponge Cake Roly-Poly. sift in the sugar. These are bread in the simplest and purest form. pour the mixture into it. flat baking tin with buttered paper. a good ½ pint of milk and water mixed.4 eggs. It it comes out clean the bread is done. stirring all the time. spread jam on one. and put the mixture into some small greased bread tins. add the salt. and keeps fresh for several days. and cover with the other cake. mix these to a thick paste. 1-1/2 hours in front of the fire. any flavouring to taste. some raspberry and currant jam. ½ oz. dissolve the yeast in the water. 4 eggs. Beat the eggs.). Mix the ingredients as directed in “Sponge Cake. In a very hot oven the rolls will be well baked in ½ an hour. and bake it in a fairly hot oven from 7 to 12 minutes. Turn the cake out of the tin on to the paper. and pour the mixture into one or two greased cake tins. 2-1/2 pints of warm water (about 85° Faht. the weight of 2 in fine wheatmeal. of yeast. spread the cake with jam. rolling the finger-rolls about 3 inches long with the flat hand. turning the pan sometimes. This should be done quickly. a clean skewer or knife should be passed through a loaf. The oven should be fairly hot. 3 eggs. and bake it for 1-1/2 hours. and if necessary add a little more warm water.” but bake the mixture in 2 round. Loaves the size of the twopenny loaves will want 1-1/2 hours in a hot oven. and roll up. and liked by most. on which sprinkle some white sugar. as it has to be mixed fairly moist. When it is desired to have a soft crust. square. put the meal into a pan. Then knead the dough well through. pour in the water with the yeast and salt. Have a sheet of white kitchen paper on the kitchen table. This is as sweet and pure a bread as the finger-rolls. for if the cake is allowed to cool it will not roll. of Allinson wholemeal. or where it is desirable to bake bread for several days.

of sugar. 3 oz. 1 breakfastcupful of currants and sultanas mixed. 1 lb. 3 eggs. Rub the butter into the meal. ¼ lb. cover it over with a sheet of paper. sugar. pouring this into greased and hot gem pans. and baking for ¾ of an hour. 1 lb. wellwashed and picked over. beat up the eggs with the milk. otherwise it is apt to lie heavy on the stomach and cause a feeling of weight and uncomfortableness. almonds and sugar. and some warm milk. Particular care must be taken that the paste should not be too moist. of chopped sweet almonds. almonds. of butter or vegebutter. 3 oz. a cupful of currants and sultanas mixed. of sugar. made from the oil which is extracted from cocoanuts and clarified. ¼ oz. and the eggs well beaten. place it in front of the fire. 1 teaspoonful of cinnamon. It can be obtained from some of the larger stores. Rub the butter into the meal. turning the pan round occasionally that the dough may be equally warm. of wholemeal. All bread should be left for a day or two to set before it is eaten.WHOLEMEAL CAKE. and mix the whole to a stiff paste. or the grated rind of half a lemon. 1 teaspoonful of cinnamon. of blanched almonds. and make all into a moist dough. place little lumps of the paste on them. 1 dozen ground bitter almonds. Mix Allinson wholemeal flour with cold water into a batter. and 89 . goes further. and being very rich. Dissolve the yeast in a cupful of warm milk (not hot milk) add it to the other ingredients. also from several depôts of food specialities. WHOLEMEAL GEMS. add the fruit. Then fill the dough into one or several well-greased tins. and allow the dough to rise 1-1/2 hours. cinnamon. of German yeast. of meal. and bake the cakes in a quick oven 25 to 35 minutes. It is much cheaper than butter. Vegebutter. and bake the cake or cakes from 1 to 1-1/2 hours (according to the size) in a hot oven. cinnamon. WHOLEMEAL ROCK CAKES. 4 oz. ¼ lb. If the cake browns too soon. 3 eggs. add the fruit. Flour 1 or 2 flat tins. chopped fine. adding as much more milk as is required to make the dough sufficiently moist for the spoon to beat all together. as in that case the cakes would run. 3 oz. Cover the pan in which you mix the cake with a cloth. Vege-butter is a vegetable butter. and very little milk (about ¾ of a teacup).

some sifted sugar. and serve them very hot. CRUST FOR MINCE PIES. keep hot until all the pancakes are fried. and 1 whole lemon. ½ lb. cut pieces out with a tumbler or biscuit cutter. and ½ a saltspoonful of the nutmeg. butter. Pour over the whole the syrup. or until the cauliflower is soft. Stir in the cheese and pour the sauce over the cauliflower. of Allinson fine wheatmeal. of ground rice. a little nutmeg. 1 heapedup tablespoonful of Allinson wholemeal flour. eggs. add the lemon rind. 6 oranges. MACARONI PANCAKES. sprinkling the ground almonds between the layers. of Allinson fine wheatmeal. turned back into the frying-pan. add the water. Bake for 20 minutes to ½ an hour.alternate circles in a glass dish. beaten to a stiff froth. and place them in a pie-dish. Boil the milk. Line with them small patty pans. ½ pint of milk. and serve. 6 oz. and powdered cinnamon. Thicken with the wholemeal smoothed in a little cold milk or water. 1 pint of milk. of butter or vege-butter. 1 cupful of cold water. and fill them with mincemeat. Make a batter of the eggs. drain it and cut it into pieces 1 inch long.” Peel the oranges and the apples. cut the rest of the butter in bits. Shake the breadcrumbs over the top. sprinkle them with sugar and cinnamon. cut them across in thin slices. jam. of macaroni. Fry thin pancakes of the mixture. they should be slipped on a plate. of ground sweet almonds. sweetened and flavoured to taste (orange or rosewater is preferable). syrup as in “Orange Syrup. moisten the edges and press them together. meal. Sift sugar over the pancakes and serve them very COMPÔTE OF ORANGES AND APPLES. of cheese. 4 eggs. ½ lb. the grated rind of a lemon. 11/2 oz. cover with paste. When the pancakes are golden brown on one side. A fair-sized cauliflower. Rub the butter into the flour. 8 fine sweet apples. using a small piece of butter not bigger than a walnut for each pancake. 1 pint of milk. ½ oz. place a dessertspoonful of jam on each. and bake the mince pies in a quick oven. of butter. and fried brown on the other side. Mix both together. and place them over the breadcrumbs. of dried Allinson breadcrumbs. of the butter. Throw the macaroni into boiling water and boil until quite soft. Arrange the fruit into 90 . 3 oz. Boil the cauliflower until half cooked. 1 oz. 2 oz. and milk. and mix all into a paste with a knife. and ground rice. sprinkle with a little more sugar. they will be done in 15 to 20 minutes. CAULIFLOWER AU GRATIN. 3 eggs. the whites of 3 eggs. 1 pint of thick apple sauce. fold up. cut it into pieces. adding the seasoning. MISCELLANEOUS A DISH OF SNOW. sugar to taste. and the macaroni. 3 oz. butter or oil for frying. and pepper and salt to taste. of medium oatmeal. Roll the paste out thin on a floured board. sugar. coring the apples and removing the pips from the oranges. fry pancakes of the mixture. 4 oz. Make a batter of the milk. Serve when cold. 1-1/2 oz. GROUND RICE PANCAKES.

6 oz. without breaking the skins. and thicken the milk with it. of citron peel. and drop spoonfuls of the froth into the boiling milk. butter. oz. cut it in long strips. and serve. Allow to boil until the balls are well set. 1 lb. 1 lb. Chop the fruit up very finely. and keep in a dry and cool place. The rind of 3 oranges. and tie down tightly. of apples. 4 ozs. and meal. ORANGE SYRUP. then drop into it the oranges. powder with castor sugar. and serve. each of raisins. of blanched and chopped almonds. of fresh butter. mix it thoroughly with the fruit. Peel 6 oranges. then spread the mixture on a dish. of sugar.hot with slices of lemon. ½ lb. sugar and vanilla to taste. peel. of loaf sugar. The oranges are nicest served cold. 3 tablespoonfuls of raspberry jam. 3 oz. SNOWBALLS. This recipe can be varied by using various kinds of jam. Only a few minutes cooking will be needed. core. stir it well over the fire until the eggs are set. 1 pint of milk. of Allinson fine wheatmeal. Mix in the apricot marmalade and the beaten eggs. of sugar. Whip the whites of the eggs to a very stiff froth with 1 spoonful of castor sugar. then mince all up together. divided in sections. Make a batter of the milk. but not over the snowballs. 1 oz. then beat the jam up with it and serve at once in custard glasses. of currants. 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 ½ of an hour. ½ lb. boil it gently for 10 minutes. add the orange water. of stoned raisins. MINCEMEAT. Turn the mincemeat into little jars. Boil it until it is a thick syrup. Melt the butter. cover with paper. ½ pint of milk. and fry the batter in thin pancakes. of mixed peel. and add the chopped almonds. 4 oz. 1 lb. of rice. dip them in a batter. ORANGE FLOWER PUFF. Lift the balls out with a slice. and cut up the mixed peel. Beat the whites of the eggs to a very stiff froth. stir them carefully in the hot milk. carefully removing all the white pith. 6 oz. Boil the milk with sugar and a piece of vanilla or with 1 dessertspoonful of vanilla essence. about ½ an inch thick. ½ lb. RICE FRITTERS. turning them over that both sides may get done. of moist sugar. 3 eggs. of blanched almonds. Strain. and 2 tablespoonfuls of orange water. add the almonds cut up fine. 3 eggs. and 1 tablespoonful of cornflour. ½ lb. Strew sifted sugar over them. cover tightly. apples. of apricot marmalade. 4 eggs. and pour it into the glass dish. Boil the ingredients until the syrup is clear. and currants. and place them in a glass dish. oil the butter and mix well with the fruit. Put the rinds of these into ½ pint of cold water. then strain it and pour over the fruit. when the rice is done. the juice of 4 lemons. 1-1/2 pints of milk. Wash and pick the currants. MINCEMEAT (another). and quarter the apples. When it is quite cold. and fry them a nice brown. let the custard cool. and ½ lb. of butter. The whites of 5 eggs. and add to the water 6 91 . RASPBERRY FROTH. some butter or oil for frying. ORANGES IN SYRUP. Beat up the yolks of the eggs. 6 oz. Smooth the cornflour with a little cold milk. strain off any milk there may be left. fill it into one or more jars. wash and stone the raisins. ½ pint of water. 1 lb. 8 oz. eggs (well beaten).

and add the sugar and pineapple syrup. a little raisin wine and 1 pint of custard. of macaroons. sprinkle them with finely shredded blanched almonds or pistachios.which should remain white. 12 small sponge cakes. 1 pint of custard made with Allinson custard powder. ½ teacupful of sifted sugar. 8 oz. flavour with the essence and sugar. make the custard in the usual way. 9 stale sponge cakes. and let the syrup cook until it is thick. spread them with jam. when quite cold garnish with pieces of bright coloured jelly. STEWED PEARS AND VANILLA CREAM. TIPSY CAKE. Take out the pears carefully without breaking them. Soak the sponge cakes in a little raisin wine. arrange them in a buttered mould. Chop up the pineapple and mix it with the boiling hot tapioca. lay the macaroons in a glass dish and pour over enough raisin wine to soak them. some raspberry jam. a few drops of almond essence. decorate the top with candid cherries and almonds blanched and split. TAPIOCA ICE. and turn the contents into an enamelled stewpan. ½ lb. add some sugar and liquid cochineal to colour the fruit. arrange them on a deep glass dish in four layers. and let them stew a few minutes. of Allinson cornflour. and fill the space left with whipped cream flavoured with vanilla and sweetened. jam. Get 1 tin of pears. open it. turn the mixture into a wet mould. SPONGE MOULD. SWISS CREAMS. Soak the tapioca over night in cold water. and with a spoon scoop out the core. When the pears are cold lay them on a dish with the cores upwards. and turn all out when cold. and soak them with ½ pint of the milk boiling hot. in the 92 . 1 teacupful of tapioca. and pour the syrup round them. When cold turn it out and serve with cream and sugar. spread a little jam on each layer and pour the custard round. Halve the sponge cakes. made with Allinson custard powder. sugar to taste. 1 tinned pineapple. morning boil it in 1 quart of water until perfectly clear. Boil the rest of the milk and thicken it with the cornflour as for blancmange. pour the mixture over the sponge cakes. 4 oz. let it cool and then pour over the cakes. 2 pints of milk.

This article will be of assistance to all those who are wishing to try a healthful and humane diet. stew them in the butter and 1 pint of water until nearly tender. and often only one course. 8 oz. When cooked. MENU I. add water to make gravy if necessary. They usually eat the plainest foods. A substantial soup and a pudding. ½ lb. The recipes here written give a fair idea to start with. pepper and salt to taste. Peel the onions and chop up roughly. of Allinson wholemeal. of vermicelli and 2 bay leaves. or a little dried julienne may be used instead of the vermicelli. sprinkle in the sago. cover with a crust made from Allinson wholemeal. When visitors come. add the seasoning and the vermicelli. of fresh ones. SHORT CRUST. of smaller ones. and to those meat eaters who wish to provide tasty meals for vegetarian friends. 2 oz. potatoes. 1 teaspoonful of mixed herbs. or haricot beans. brown them with the butter in the saucepan in which the soup is made. because this dish is so generally known. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables. cut them in pieces not bigger than a walnut. then allow the soup to cook until the vermicelli is soft. scald and skin the tomatoes. 1 large Spanish onion or ½ lb. of butter. that is. Rub the butter into the meal. In our own household we rarely have more than two courses. because they know of no tasty dishes. 1 oz. Prepare the vegetables. of butter. lentils or split peas can be substituted. and this is a source of anxiety. 3 hard-boiled eggs. When first starting. of butter or vege-butter. 1 teacupful of cold water. we like to provide tempting dishes for them. which will be in about 10 minutes. but confess that they do not know how to provide a nice meal. Return the liquid to the saucepan. I occasionally meet some who have been vegetarians a long time. 1 tablespoonful of sago. When the onion is browned. VEGETABLE PIE. it can be introduced into any vegetarian dinner. Let all cook together for ½ an hour. carrots. and pepper and salt to taste. 1 tin of tomatoes or 2 lbs. Sago. but they are really not necessary. Instead of always using butter beans. each of tomatoes. I have not included macaroni cheese in these menus. and bake until it is brown. 2 oz. add 93 . most housewives do not know what to provide. I give them to make the menus more complete. TOMATO SOUP. and show them that appetising meals can be prepared without the carcases of animals. but our dishes can be so varied that we can have a different menu daily for weeks without any repetition.A WEEK’S MENU I have written the following menus to help those who are beginning vegetarianism. tapioca. pour the vegetables into a pie-dish. turnips. I only give seven menus. add the pepper and salt and the mixed herbs. add the tomatoes (the fresh ones must be sliced) and 3 pints of water. I have allowed three courses at the dinner. are sufficient for a good meal. 10 oz. Then drain the liquid through a sieve without rubbing anything through. as directed in one of these menus. one for each day of the week. or a savoury with vegetables and sauce and a pudding.

meal. and pour the golden syrup into it. 2 oz. just covering them. Do not allow any water to boil into the pudding. Scrape and wash the vegetables. Dip the basin with the pudding in it for 1 minute in cold water before turning it out. wash them and steep them over night in boiling water. of golden syrup. stir frequently. mixing the paste with a knife. of vermicelli. add only just sufficient for absorption. or Italian paste. Allow 2 or 3 oz. and steam the pudding for 2 ½ hours in boiling water. then pour the rest of the pudding mixture over the jam. 1 quart of milk. 1 tablespoonful of Allinson wholemeal. PARSLEY SAUCE. and let it brown lightly in the oven. 3 oz. which will be in about 2 hours. Return it to the saucepan. In the morning let them cook gently in the water they are steeped in. The beans should be cooked in only enough water to keep them from burning. Pick the beans. pepper and salt to taste. 1 egg. let the soup cook until this is quite soft. which should first be smoothed with a little cold milk. of Allinson wholemeal. when it boils away. 1 large head of celery or 2 small ones. of butter. and the parsley. then last of all add the lemon juice. 6 oz. of beans for each person. of butter. Roll it out. the mace. Let the mixture gook gently for 5 minutes. and 1 blade of mace. until quite soft. and any kind of jam. pepper and salt to taste. and ½ lb. a handful of finely chopped parsley. Let all cook until the celery is quite soft. and bake the pie as directed. MENU III. of ground rice. decorate it. for then it comes out more easily. with the addition of a little butter. The sauce is made thus: 1 pint of milk. and when it has ceased to boil add the egg well whipped. and serve with sippets of Allinson wholemeal toast. then drain the liquid from the vegetables. Pour half of the mixture into a pie-dish. but do not stir the batter up with the syrup. of Allinson breadcrumbs. MENU II. the pepper and salt. 1 blade of mace. 10 oz. draw the saucepan to the side. the juice of ½ a lemon. 1 pint of milk.the water. This dish should be eaten with potatoes and green vegetables. therefore. and cut BUTTER BEANS WITH 94 . 1 large Spanish onion. add 4 pints of water. boil the soup up. Boil the milk. Place a piece of buttered paper on the top of the batter. stir into it the ground rice previously smoothed with some of the cold milk. tie a cloth over the basin unless you have a basin with a fitting metal lid. and eggs. Chop the onion and fry it brown in the butter (or vege-butter) in the saucepan in which the soup is to be made. sago. 1 fair sized onion. GROUND RICE PUDDING. cut strips to line the rim of the pie-dish. and add 1 oz. 1-1/2 oz. the celery washed and cut into pieces. cover the vegetable with the crust. Boil the milk and thicken it with the meal. make a batter with the milk. When brown. GOLDEN SYRUP PUDDING. spread a layer of jam over it. pepper and salt to taste. a turnip. CARROT SOUP. 4 good-sized carrots. and mix well. the seasoning. Grease a pudding basin. 3 eggs. and pour this into the pudding basin on the syrup. 1 small head of celery. CLEAR CELERY SOUP.

½ lb. 4 oz. pour the liquid over the rice. 1 breakfastcupful of tinned tomatoes or ½ lb. 4 slices of Allinson bread toasted. of butter. and repeat the layers of bread and apples until the dish is full. and serve. of cooking apples. dust a little pepper and salt between the layer. When they are soft add the fruit picked and washed. of butter. Place CABINET PUDDING. put this over the fire with the rice. of potatoes. 2 lbs. HOT-POT. of tomatoes and a little butter. 2 lbs. of rice. and the onions peeled and cut into thin slices. Some apples require much more water than others. Boil the soup up. set them over the fire with 3 pints of water. Cut very thin slices of bread and butter. and mace. and if too thick add water to the soup. line a buttered pie-dish with them. and serve. butter. let it just boil up. and salt. Rice cooked this way will have all the grains separate. and place little bits of butter on each tomato. the butter. 3 oz. of onions. of sliced fresh ones. finishing with a layer of bread and butter. APPLE CHARLOTTE. add the tomato juice and the cheese. 1 oz. bread. dust them with pepper and salt. Add a little more hot water if necessary while baking to make up for what is lost in the cooking. Bake from ¾ of an hour to 1 hour. Cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed. pepper and salt to taste. The potatoes should be peeled. Pare. a layer of apples over the buttered bread. core. CURRIED RICE AND TOMATOES.them up small. RICE SOUP. salt to taste. 2 oz. Boil the rice till tender in 2-1/2 pints of water. fill the dish with hot water. 1 heapedup teaspoonful of ground cinnamon. of chopped almonds. When quite soft. which should be as thick as cream. Let all boil together until the vegetables are quite tender. sugar to taste. 1 breakfastcupful of tomato juice. Those who do not like tomatoes can leave them out. the cinnamon. This will take about 20 minutes. 1-1/2 oz. of butter. 1 95 . of Patna rice. Allinson wholemeal bread. pepper. 1 oz. Place the rice in the centre of a hot flat dish. Arrange the vegetables and tomatoes in layers. 1 dessertspoonful of curry powder. Mix 1 pint of cold water with the curry powder. put the tomatoes round it. and 1 oz. and salt. sugar to taste. washed. add a little more. MENU IV. according to the size of the tomatoes and the heat of the oven. 1 teacupful of mixed currants and sultanas. and bake the hot-pot for 2 hours or more in a hot oven. of grated cheese. put it over the fire in cold water. then drain the water off. and cut up the apples and set them to cook with a teacupful of water. For the tomatoes proceed as follows: 1 lb. If too much of the water has boiled away. and finish with a layer of potatoes. pepper and salt to taste. of blanched and chopped almonds. Bake them from 15 to 20 minutes. stir until the soup boils and the cheese is dissolved. 1-1/4 pints of milk. Cut the butter into little bits. 1 teaspoonful of mixed herbs. season with pepper and salt. and cut into thin slices. and the dish will still be very savoury. with the butter and seasoning. ¾ lb. butter. Wash the rice. Wash the tomatoes and place them in a flat tin with a few spoonfuls of water. Return the mixture to the saucepan. 8 eggs. and butter. 2 oz. and serve. and the almonds and sugar. and then rub them through a sieve. place them on the top of the potatoes.

1 lb. ½ lb. serve with sippets of toast or Allinson rusks. of potatoes. YORKSHIRE PUDDING. and cut the rest of the butter in bits. 1 lb. 4 slices Allinson bread toast. 1 Spanish onion. 1 small onion chopped fine. Scatter them over the batter and bake it ¾ of an hour. 1 pint of milk. Return the mixture to the saucepan. 1 oz. Butter a pie-dish and pour the pudding mixture into it. and cocoa with some of the milk. 1-1/2 pints of milk. of butter. then cook both vegetables with 2 pints of water. milk. of potato flour. and mix it well through. wash. 1 oz. of mushrooms. of butter. Before serving. Serve 96 . LEEK SOUP. 1 dessertspoonful of vanilla essence. and onion. MUSHROOM SAVOURY. 1 pint of milk. and the juice of 1 lemon. 1 heaped-up tablespoonful of cocoa. Smooth the potato flour. 1 quart of milk. wash. and bake the pudding for 1 hour in a moderately hot oven. and seasoning. and fry them and the onion in the butter. turn out when cold. MENU V. 2 oz. melt the butter. ARTICHOKE SOUP. CHOCOLATE MOULD. so as to be able to brush out the grit. Crush the toast in your hands. Peel. Return the liquid to the saucepan. 1 lb.teacupful of mixed currants and sultanas and any kind of flavouring—cinammon. Serve with green vegetables. Add sugar to the rest of the milk. 4 eggs. 2 bunches of leeks. When they have cooked in the butter for 10 minutes add them to the other ingredients. Peel. potatoes. and sugar to taste. add the butter. 2 oz. 8 eggs. 1 pint of milk. of Allinson fine wheatmeal. Add water it the soup is too thick. Thoroughly mix all the various ingredients together. Serve with small dice of bread fried crisp in butter or vegebutter. potatoes. and boil the soup up again. Thoroughly beat the eggs. Cook them until tender in 1 quart of water with the butter and seasoning. add the eggs well whipped. of Allinson fine wheatmeal. Pour the mixture into a greased pie-dish and bake the savoury for 1 hour. and pepper and salt to taste. add the milk and boil the soup up again. of butter. and pepper and salt to taste. When the vegetables are quite tender. and cut the leeks lengthways. Let all simmer for 10 minutes. and see no grit remains. rub them through a sieve. pepper and salt to taste. pepper and salt to taste. and out up the mushrooms. and season it. When the vegetables are tender rub them through a sieve. boil it up and thicken it with the smoothed ingredients. and cut into dice the artichokes. 1 oz. then out them in short pieces. MENU VI. make a batter of them with the flour and milk. and tomato sauce. add the vanilla. and cut up the potatoes. Whip the eggs up. wash. wheatmeal. Cut off the coarse part of the green ends of the leeks. or almond essence. add the Lemon juice. and season with pepper and salt. pour in the batter. and serve plain or with cold white sauce. Wash the leeks well. 3 oz. stir frequently. Peel. Crush the toast with your hand and soak it in the milk. and add both to the soaked toast. and soak it in the milk. lemon. Pour the mixture into a wetted mould. put a few bits of butter on the top. vanilla. of butter. Well butter a shallow tin. each of artichokes and potatoes.

and carefully stir the hot milk into the beaten eggs. of potatoes. Cut the bread into slices and butter them. and pour it into a tin mould or a cake tin. arrange in layers in a piedish. If this is done two or three times. and pour the mixture over the bread and cheese in the pie-dish. vanilla essence. 1 pint of milk. Nuts. then turn out and serve. and a little more sugar to sweeten the custard. and pepper and salt to taste. Pour the custard back into the basin. 2 lbs. The juice of 7 oranges and of 1 lemon. Whip up the eggs. of Allinson bread. Keep stirring the mixture over a gentle fire until it has cooked 5 minutes. Add about 2 tablespoonfuls of hot water to the caramel. Finish with a good sprinkling of cheese. and serve. and repeat the pouring over the contents of the pie-dish. Peel. Cook the vegetables in 8 pints of water until they are quite soft. 4 oz. 5 eggs. a little nutmeg. 6 oz. 3 eggs. stir thoroughly. which it will be in about ¾ of an hour. potatoes. and a little nutmeg. stir into it the mixture of egg and cornflour. A WEEK’S MENU Nutritive Value and Chemical Composition of Various Fruits. ORANGE MOULD. add the milk. Let the caramel run all round the sides of the tin. POTATO SOUP. Meanwhile put the castor sugar into a small enamelled saucepan and stir it over a quick fire until it is quite melted and brown. To use half each of Allinson breakfast oats and wheatmeal flour will be found very tasty. 3 oz. wash. and cut in pieces the potatoes. until the custard is set. and Vegetables. 97 . the top slices of bread and butter get soaked. Rub them through a sieve. and boil the soup up again. 1 oz. and dusting with pepper. MENU VII. Add enough water to the fruit juices to make 1 quart of liquid. flavour with vanilla and sugar to taste. of butter. (Analysis of the edible portion. BREAD AND CHEESE SAVOURY. BAKED CARAMEL CUSTARD. if too thick. of Allinson cornflour. Turn it into a wetted mould and allow to get cold. 1-1/2 pints of milk. Heat the milk.with vegetables.) PROFESSOR ATWATER’S ANALYSIS. When the liquid in the saucepan is near the boil. peel and chop roughly the onion. Let it get cold. turn out. Bake the savoury until brown. mix them with the milk. ½ a stick of celery or the outer stalks of a head of celery. Grains. Mix the parsley in the soup just before serving. 1 pint of milk. of grated cheese. of sugar. saving the heart for table use. prepare and cut in small pieces the celery. a heaped-up tablespoonful of finely chopped Parsley. pour in the custard. return the fluid mixture to the saucepan. of castor sugar for the caramel. 1 large Spanish onion. ½ lb. put 1-1/2 pints of this over the fire with the sugar. and seasoning. and sauce. pepper and salt to taste. This is a very dainty sweet dish. This should also be done when a bread and butter pudding is made. With the rest smooth the cornflour and mix with it the eggs well beaten. and bake it in a moderate oven. 4 eggs. standing in a larger tin of boiling water. and then bake better. salt. whip up the eggs. and 4 oz. spreading some cheese between the layers. add more water. butter. and some butter.

7 lb.4 Wimberries 180 140 .3 1.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.0 1.4 1.0 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .6 .5 1.8 .5 1. FRUIT—FRESH.5 2.0 .6 .8 .3 .1 4.6 .8 .3 2.8 2.4 1.0 .5 1.1 2.7 . Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent. .3 .3 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.4 2.6 .0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.6 1.6 4.8 2.4 1.9 .6 365 FRUIT—DRIED.1 1.

1 1.8 1.2 5.6 2.2 3.9 1.2 1.0 27.0 2620 3030 3075 3265 3165 10. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.6 1.5 6.1 .9 17.1 21.8 1.3 1.4 1.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .1 1.0 1.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.1 4.1 3.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.5 1.1 .6 15.6 1.6 8.0 21.4 2.3 15.8 2.6 4.2 1.1 1.8 29.3 9.4 25.7 1.7 6.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.6 2.0 .7 1.8 2.

8 100 . or Wholemeal 1675 10.6 7.8 13.7 8.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.0 6.7 24. small White 1675 GRAIN FOODS. Fruit “ Gingerbread “ Sponge 5.9 5.0 ----9.5 1640 1650 6.4 12.8 6.1 10. ETC.6 7.9 1695 1665 1600 1665 1660 1625 21.7 8.2 13.0 22.3 16.Pine Kernels Pistachios Walnuts “ “ Black } 34.4 CAKES.1 1645 9.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.6 3105 “ Spaghetti “ Vermicelli Beans. Barley Meal “ Pearled 10.3 18. Cake.9 Californian} 27.1 16.0 --- 18.5 8.2 10.5 14.3 1760 1670 1795 13.1 1620 1655 465 1815 1675 1635 1650 Buckwheat Flour 1620 Corn Flour Corn Meal (granular) 1655 “ Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour “ Meal Wheat Flaked 1690 “ Flour.

7 10. Plain “ Vienna “ Water Rye 9.7 7.9 1160 9.1 1215 9. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.5 9. Chocolate 12. average 1800 Water 11.3 6.9 2860 101 .0 9.9 1515 1275 1205 10.7 8.0 Cocoa Candy Honey Molasses (cane) 1290 21. Buns. Currant “ Hot Cross Corn. All kinds.7 1470 1300 1300 1180 VARIOUS.6 ----- 2320 1785 1520 2.4 1835 BREAD.9 7.2 9.BISCUITS.0 9.

In Nubia. Allinson’s prepared barley may be eaten as porridge or pudding (see directions). These Hordearii were like our pugilists.0 There is 2. boil together a few minutes. During illness I advise and use barley water and milk. Pour into a saucepan and bring to the boil. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7. Barley water contains a great deal of nourishment. or “barley eaters. let cool.5 76. the gladiators were called Hordearii. until the cup is full. then eat. and cocoa. add to this 1 pint of boiling milk and water. Barley contains about 7 per cent. the liquor made from barley was called Bouzah. According to Pliny.” meaning an intoxicating drink. 102 . and was the chief food of our peasantry until the beginning of the nineteenth century. This casin is not elastic like the gluten of wheat. so that one cannot make a light bread from barley. of sugar. coffee. and find this mixture invaluable. BARLEY FOR BABIES. and 7 per cent. and to vegetable stews. Barley has been used as a food from time out of mind.5 100. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. and fat to keep us warm and give force. except that they often fought to the death. Hops were not used for beer or ale in those days. In it we find casin and albumen for our muscles. take from the fire. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. of sugar. We find frequent mention of it in the Bible. sugar. it is also good for adding to broth or soup. A little nutmeg gives a pleasant flavour.5 per cent. mix this perfectly smooth with cold milk and cold water in equal parts.0 INVALID COOKERY BARLEY. of fat in barley.” because they were fed on this grain whilst training. [A] From this analysis we can judge that barley contains all the constituents of a good food. and there is a fair percentage of mineral matter for our bones and teeth. Mix 1 large tablespoonful of Allinson’s barley with a little cold water. from which we get our English word “booze. an ancient Roman writer. and its fleshforming matter is in the form of casin the same as is found in cheese. Barley is a good food. stirring all the time to prevent it getting lumpy. mixed in equal parts. and in old Latin and Greek books. The first intoxicant drink made in this country was ale. BARLEY GRUEL. starch. and it was made from barley.0 14. more than beef tea. and is much more nourishing than rice pudding. Barley has been used from very ancient days for making an intoxicating drink. and it can be drunk as a change from tea.Mineral matters Water 2. and is most useful for making gruel and barley water.

or if you have any left over from a previous meal it can be boiled up again and served as freshly made. then strain and add hot milk and sugar to taste. cocoa into a breakfast cup. add just sufficient sugar to take off the tartness. and it is then a better colour than if longer in preparation. BRUNAK. 103 . and when cool add the juice of 1 or 2 oranges or lemons. a little sugar may be added to it. BRAN TEA. pour into lined saucepan. Mix smoothly 2 tablespoonfuls of Allinson’s barley with a little cold water. Pour it into a mould to set. OATMEAL PORRIDGE. COCOA. LEMON WATER. and bake to a golden brown. 1 pint boiling water. Fill the cup with milk and water in equal parts. 6 oz.BARLEY FOR INVALIDS AND ADULTS. This is best without sugar. BARLEY JELLY. strain. boil for ½ hour. pour into a pie-dish. May be stood on the hob to draw. or toast. and boil for 1 minute. Mix 1 oz. of bran with 1 pint of water. Eat with stewed. add 6 oz. then add it to 1 quart of water in a saucepan. teapot. of pearl barley for 6 hours. stirring carefully. rusks. or stewed fruits. stew it quickly in a covered jar in a hot oven till perfectly soft and the water absorbed. Or the lemon may be peeled first. and serve with a little crushed ice if allowed. Squeeze the juice of ½ a Lemon into a tumbler of warm or cold water. Pour into a jug. Can be made in a coffee-pot. Take 3 tablespoonfuls of Allinson’s barley. BARLEY WATER.” BLACK CURRANT TEA. mix smoothly with a little milk. 21/2 hours is the correct time for stewing the barley. Wash. Stir well together. strain when cold. A little orange or lemon juice is a pleasant addition. BARLEY PUDDINGS. or dried fruits. BARLEY PORRIDGE. Put 1 teaspoonful of N. fresh. then eat with Allinson wholemeal bread. Use 3 teaspoonfuls of Allinson’s barley to ½ pint of milk and water. or jug if preferred. of sugar and a few drops of essence of lemon. then steep. a little of the peel grated in. mix smoothly with ½ pint of cold water. and should be given cool. boil 2 or 3 minutes. Take 2 tablespoonfuls of Allinson’s barley. and bring to the boil. pour upon it the remainder of 1 pint of milk. Pour on shallow plates to cool. When half done. mix it with sufficient water.F. 1 large tablespoonful of black currant jam. then cut in slices. add ½ pint of boiling milk. and sugar added to taste. and drink cool. make into a paste with a little cold milk. and boiling water poured over them. then add 2 eggs lightly beaten. flavour and sweeten to taste. When this is used as a drink at breakfast or tea. and boil for 2 or 3 minutes to get the full flavour. and boil 5 to 10 minutes. A little sugar may be added when permissible. pour 31/2 pints of boiling water upon it. and prepare as “Barley for Babies. Take 1-1/2 or 2 teaspoonfuls of Brunak for each large cupful required. biscuits.

Eat with stewed. DR. If it is thick when it has been rubbed through sufficiently. FOR INVALIDS AND ADULTS. and you have a most nutritious and satisfying dish. boil 2 or 3 minutes. Mix 1 large tablespoonful of the food with a little cold water. and pour into wetted mould. It is nourishing and soothing. tapioca. Mix 1 tablespoonful of the food with 1 of rice. then add 1 quart of milk. sago. Beat up 1 egg with milk. so as to get all the goodness out of the oatmeal. To 1 quart of water take 3 oz. Nothing better can be given to adults or children in cases of colds or feverish attacks. IMPROVED MILK PUDDINGS. OATMEAL WATER. fresh. let cool.) Put 1 teaspoonful of the food into a breakfast cup. Wash the rice. put it into a pie-dish. lemon or almonds. and hominy puddings are made after the manner of rice pudding. I think. and bake until the rice is nearly soft throughout. Only an occasional stirring will be required. It is best without sugar. and is a most pleasant drink in hot weather. rub it well through. may know how to make porridge. Use 3 teaspoonfuls of the food to ½ a pint of milk and water. This is very useful in cases of illness. A little nutmeg gives a pleasant flavour. When the water has boiled. take from the fire. semolina. mix with this a little cinnamon or other flavouring. Then rub it through a fine sieve or gravy strainer. or dried fruits. and there is no fear of burning the porridge. thin it down with water or hot milk—half oatmeal water and half milk is a good mixture. If the porridge is preferred thinner. and make as above. mix this perfectly smooth with 2 parts milk to 1 of water until the cup is full. (To Prepare the Food. you have just the amount of water for a fairly firm porridge. and pour it over the rice. and should be given cool. and then eat. place the saucepan on the side of the stove on an asbestos mat. sweeten to taste. 1 even cupful to 1 pint of water will be found the proportion. Mix 6 large tablespoonfuls of the food to a thin paste with a little cold milk. ALLINSON’S NATURAL FOOD FOR BABIES. and you have stirred in the oats. GRUEL. and bake until set. boil together a few minutes. and in cases of diarrhoea remedial. Let it simmer gently on the stove for about 2 hours. of coarse oatmeal or Allinson breakfast oats. flavour with vanilla. but it is useful to know that if you take 1 pint of water to each heaped-up breakfastcupful of Allinson breakfast oats. stirring all the time to prevent it getting lumpy. when it can be flavoured with lemon juice and sweetened a little. cover with cold water. adding a little more hot water when rubbed dry. add to this 1 pint of boiling milk and water. Pour into a saucepan and bring to the boil. BLANCMANGE. Sago. add sugar to taste. 104 .Most people. tapioca. or hominy. and prepare as above. RICE PUDDING.

&c.—The food nicely thickens soups. with ½ pint of cold water. Pour on shallow plates to cool. and bake to a golden brown. mix smoothly. toast. or dried fruits. pour into a pie-dish. PUDDINGS. 105 . Eat with stewed. PORRIDGE.N.B. rusks. then eat with Allinson wholemeal bread. fresh. Take 2 tablespoonfuls of the food. biscuits. or stewed fruits. boil 2 or 3 minutes. pour upon it the remainder of 1 pint of milk. then add 2 eggs lightly beaten. and boil 5 or 10 minutes. gravies. mix smoothly with a little milk. Take 3 tablespoonfuls of the food. add ½ pint boiling milk. flavour and sweeten to taste.

the porridge should be poured upon platters or soupplates. In summer. An egg may be taken at this meal by those luxuriously inclined. or fresh fruit may be taken afterwards. as they cause mental confusion and disinclination for brain work. celery.—Cut 4 to 6 oz. As breakfast is the first meal of the day. or other seasonable fruit may be eaten afterwards. cut thick. II. Sugar. and not too sweet cocoa. student. and just warmed through before being brought to the table. no other course should be taken afterwards. of Allinson wholemeal bread into dice. a very little salt being taken by those who use it. III.—3 to 4 oz. or Brunak. or dried prunes if there is a tendency to constipation. cucumber. No. will find one of the three following breakfasts to suit him well:— No. and may be eaten lukewarm. and salads. of porridge. heartburn. it may be made the day before it is required. Sugar or salt should not be added to the bread and milk. bread. or milk and water. Stewed fruits may be eaten with the porridge. I. in autumn. as they are apt to cause acid risings in the mouth. and flatulence. 106 . of meal will make at least 16 oz. or the stomach becomes filled with too much liquid. of ripe. or fruits stewed with much sugar must be avoided. digestion is delayed. Sugar must be used in strict moderation. and fruit.WHOLESOME COOKERY I. too much fluid enters the stomach. the coarse meal or crushed grain should be stewed in the oven for an hour or two. syrup. put into a basin. of Allinson wholemeal or crushed wheat. and indigestion results. orange. Lettuce must be eaten sparingly at this meal. and if not of a costive habit. maize or barley meal may be boiled for ½ an hour with milk and water. let it stand ten minutes. jam. or fresh or stewed fruit. with this take from 6 to 8 oz. wholemeal and barleymeal make the best porridges. The clerk. or professional man. but the entire meal should be made of porridge. or molasses should not be eaten with porridge. and early spring. or seasonable green stuff. or even a cup of water that has been boiled and allowed to go nearly cold. This may be eaten with Allinson wholemeal bread and a small quantity of milk. so that 4 oz. Neither cocoa nor any other fluids should be taken after a porridge meal. Meals absorb at least thrice their weight of water in cooking. business man. BREAKFASTS. To make the best flavoured porridge. grapes. and then eat slowly. banana. 6 to 8 oz. it must vary in quantity and quality according to the work afterwards to be done. but only the bread. pear. When ready. No other foods should be eaten at this meal. allowed to cool. thin. whilst those engaged in hard work will require a heavier one. When porridge is made with water.—Allinson wholemeal bread. cover the basin with a plate. coarse oatmeal or groats. and waterbrash frequently occurs. as it causes a sleepy feeling. No. at the end of the meal have a cup of cool. raw fruit.. oatmeal or hominy are the best. and then eaten with bread. hominy. with a scrape of butter. bran tea. or a cup of cool milk and water. When porridges are eaten. tomatoes. The literary man will best be suited with a light meal. treacle. and then eaten with milk. An apple. and they may be taken cold. The fruits allowed are all the seasonable ones. winter. The green stuffs include watercress. and pour over about ½ a pint of boiling milk.

of bread. of Allinson wholemeal bread. LUNCH. cool. lemon water. breakfast is taken. and have a light repast in the evening. MIDDAY MEALS. of peas pudding spread between the slices.B. or a basin of thin vegetable soup and bread. of coarse oatmeal or crushed wheat made into porridge the day before. or a cup of thin. and warmed up at midday. and must arrange the quantity accordingly. they may allow themselves from 8 to 10 oz. If they take No. and boiled in a saucepan. II. The meal in the middle of the day must vary according to the work to be done after it. Those engaged in hard physical work should make their chief meal about midday. Labouring men who wish to take something with them to work will find 12 oz. some currants or raisins are then mixed with this. Another good meal is made from ½ lb. or other greenstuff. fresh fruit. or some harmless non-alcoholic drink. or Brazil nuts. but without sugar. The fruit may be advantageously replaced by a salad. The peas can be flavoured with a little pepper. of the wholemeal bread and butter. A pleasing addition to this pudding is some finely chopped almonds. some raw fruit. If No..DINNERS. and a large mug of Brunak or cocoa satisfy them well. If much mental strain has to be borne or business done. the meal must be a light one. and mustard by those who still cling to condiments. ½ lb. then crushed or crumbled. From 6 to 8 oz. a very little sugar and spice are added as a flavouring. and should drink a large cup of Brunak afterwards. form another good meal.milk. lemonade. of bread may be eaten. and should be lunch rather than dinner. and one never feels so light after made dishes as after bread and fruit. ½ lb. or instead of cocoa they may have milk and water. and not too sweet cocoa may be taken. 6 to 8 oz. warmed and eaten. of meal may be allowed. as their work requires a fair amount of liquid to carry off some of the heat caused by the burning up of food whilst they are at work. III. form another good lunch. lastly. or macaroni. and a ¼ lb. also III. as it is not wise to burden the system with too much cooked food. salt.—One of the simplest lunches is that composed of Allinson wholemeal bread and fruit. of the wholemeal bread. afterwards a glass of lemon water or bran tea. and about ½ lb. Wholemeal biscuits and fruit. then 6 or 8 oz. artisans. makes a light and good midday repast. or it may be put in a pudding basin covered with a cloth. and those engaged in hard physical work may take any of the above breakfasts. of any raw fruit that is in season. The best lunch of all will be found in Allinson wholemeal bread. and fruit. This mixture is then tied up in a pudding cloth and boiled. of cheese. oatmeal water. A basin of any kind of porridge with milk. with a large cup of fluid. breakfast is eaten. 107 . 12 oz. celery. If No. II. of bread and 2 pint of milk may be taken. or even plain vegetables. will last a man well until he gets home at night. with a cup of fluid. a little soaked sago stirred in. or a tumbler of milk and water slowly sipped. and sits as lightly on the stomach. Or a boiled bread pudding may be taken to work. I. which is soaked in hot water until soft. 2 or 3 oz. N. watercress.—Women require about a quarter less food than men do. Brunak. which is a pleasant change from fruit. or an onion. Labourers. and salad or fruit. This is made from the wholemeal bread.

Wholemeal biscuits or Allinson rusks may be used instead of bread if one is on a walking tour. or onions. Baked potatoes are the most wholesome. omelettes. of cheese and an onion with their bread. but the simpler the dishes and the less numerous the courses the better. whilst boiled ones. then good solid food must be eaten. may take 2 oz. Persons troubled with piles. but in summer they are best cool or cold. In winter these fluids might be taken warmed. This meal must be taken at least three hours before retiring. sago. or on a journey. or a hard-boiled egg. or boiled egg. and sweet courses. This dinner may be varied by adding to it a poached. Of cooked dinners. some Spanish nuts.As dinner is the chief meal of the day it should consist of substantial food. some might like a salad instead of the fruit. such as soups. cocoa. are not nearly so good. batters. or boiled celery. a proportionately lighter quantity of each. or boiled in their skins. or boating excursion. tomato. varicocele. when two courses are the rule. fried. cabbage. Any seasonable vegetable may be steamed and eaten with the potatoes. tapioca. or even on ordinary occasions for a change. or lemon water. and others may prefer cold vegetables. beetroot. or rice. IV. If they do eat it they must be sure to eat the skins of the potatoes. From 108 . cycling trip. baked apples. a moderate amount of each should be taken. they may be parsley. A dinner may consist of many courses or different dishes. sago. or macaroni pudding with stewed fruit. Others not subject to piles. When only one course is had. It should always be a light one. A few Brazil nuts. Various dishes may be served for the dinner meal. and the later it is eaten the less substantial it should be. but he who takes more than three courses lays up for himself stomach troubles or disorder of the system. or stewed fresh fruit and bread may be eaten. A man in full work may eat from 12 to 16 oz. It may be taken in the middle of the day by those who work hard. The bread is best dry. walnuts. As a second course. especially if peeled. onion.EVENING MEAL.. and the wholemeal bread. or eczema. the simplest is that composed of potatoes baked. so that the stomach may have done its work before sleep comes on. such as cauliflower. pies. should be drunk at the end of the meal. caper. broccoli. or a piece of cocoanut may be eaten with the bread in winter. Evening meal or tea meal should be the last meal at which solid food is eaten. avoiding puddings of rice. This simple meal can be easily carried to work. or macaroni. varicose veins. This wholesome fare can be varied in a variety of ways. of the wholemeal bread. steamed. tapioca. or constipation must avoid this dinner as much as possible. sauce. turnip. Recipes for the sauces used with this course will be found in another part of the book. milk and water. sprouts. almonds. parsnips. A person who makes his meal from one dish only is the wisest of all. constipation. and their skins should always be eaten. The plainest dinner any one can eat is that composed of Allinson wholemeal bread and raw fruit. steamed potatoes are next. and about the same quantity of ripe raw fruit. savouries. If hard physical work has to be done. and it three different dishes are provided. but if taken at night. Heavy or hard work after tea is no excuse for a supper. a cup of Brunak. or brown gravy sauce. eaten with another vegetable. and take the Allinson bread pudding or bread and fruit afterwards. at least five hours must elapse before going to bed. or Allinson bread pudding. carrot. He who limits himself to two courses does well. &c. the next best is when a thin scrape of butter is spread on it.

Can be made in a coffee-pot. or some kind of green food. then add a cupful of boiling water to the contents of the frying pan. Those troubled with dreams or restlessness must do the same. or even plain water. This is not really a rich food. Those who are restless at night. The most that should be consumed is a cup of Brunak. pour boiling water over the slices.DRINKS. boiled and taken cool. such as Allinson’s. Boiled celery will be found to be lighter on the stomach at this meal than the raw vegetable. using butter or olive oil. BRUNAK.SUPPERS. Those who want to rise early must make their last meal a light one. boil for ½ an hour. or sleepless must not drink tea at this meal. strain. and add sugar to taste. Mustard and cress. even if tea has been early. or it you have any left over from a previous meal it can be boiled up again and served as freshly made. bran tea. and spring onions may be eaten if the evening meal is taken 4 or 5 hours before going to bed. grate in a little of the peel. as it causes persons to rise frequently to empty the bladder. the water that the celery is boiled in may be thickened with Allinson fine wheatmeal. and poured over the cooked celery. radishes. A little orange or lemon juice is a pleasant addition. VI. Hygienic livers will never take such meals. then strain and add hot milk and sugar to taste. LEMON WATER is made by squeezing the juice of ½ a lemon into a tumbler of warm or cold water. or 1 or 2 teaspoonfuls of condensed milk and no extra sugar. No solid food must be eaten. and boil for 2 or 3 minutes to get the full flavour.—Mix 1 oz. or hard work done since the tea meal was taken. May be stood on the hob to draw. lemon water. teapot. and in summer cool ones. BRAN TEA. and 1 teaspoonful of sugar where sugar is used. or cold milk pudding may occasionally be eaten those who are costive will find a boiled onion or some braized onions very useful. Fruit in the evening is not considered good. In winter warm drinks may be taken. into a breakfast cup. boiling water is then poured upon this and stirred. but one easy of digestion and of great use to the sleepless. to this is added just enough sugar to take off the tartness. a salad. and who take their food to their work may have some kind of milk pudding at this meal. When this is used as a drink at breakfast or tea. and let cook for an hour. When it is boiled. cocoa. but never milk. as little water as possible should be used. V. cocoa. The fluid drunk may be Brunak.4 to 6 oz. or fruit. made into sauce.—Take 1-1/2 to 2 teaspoonfuls of Brunak for each large cupful required. Very little fluid should be taken last thing at night. or even boiled water. fry them first until nicely brown. of Allinson wholemeal bread may be allowed with a poached or lightly boiled egg.—This is best made by putting a teaspoonful of any good cocoa. then cut in slices. and drink cool. watercress. by this means we do not loose the valuable salts dissolved out of the food by boiling. bran tea. COCOA. To prepare braized onions. 109 . cover with a plate. milk and water. 1 tablespoonful of milk must be added to each cup. mix it with sufficient water. or jug if preferred. of bran with 1 pint of water. Wheatmeal blancmange. a little milk and sugar may be added to it. Those who are away from home all day. and when taken it should be cooked rather than raw. Boil the onion in as little water as possible and serve up with the liquor it is boiled in. nervous. Some peel the lemon first.

—Allow 1 bar of Allinson’s chocolate for each cup of fluid. and stir until the chocolate is dissolved.CHOCOLATE. add a little boiling water. put into a saucepan. if desired. Pour the chocolate into cups. 110 . but no extra sugar. then add rest of fluid and boil 2 or 3 minutes. Break the chocolate in bits. and add about 1 tablespoonful of fresh milk to each cup. put on the fire. The milk may be added to the chocolate whilst boiling.

In making a brown sauce we put a little butter or olive oil in the frying-pan. stir in wholemeal flour and milk. until. vanilla. boil in a small quantity of water. Yorkshire puddings. pepper. Hygienists and health-reformers should not permit white flour to enter their houses.WHOLEMEAL COOKERY Most of my readers have received great benefit from eating wholemeal bread instead of white. SUBSTANTIAL BREAD PUDDINGS. We call it “batter. unless it is to make bill-stickers’ paste or some like stuff. next make a batter of Allinson wholemeal flour. should never use white flour in cooking. add boiling water. STEWED FRUIT PUDDING. bake in the oven from ½ an hour to 1 hour. thin with hot water. pour over it a white sauce. If we wish to make it very tasty we fry a finely chopped onion first and add that to it. Chop fine some onion or parsley. Pancakes can be made from wholemeal flour just as well as from white. under crusts. and a little pepper with salt. this is how we make it. &c. 111 . and are very tasty this way. varicocele. Fry some potatoes. and not at all harmful. stir it round with a knife until browned. back pain. or dripping is used they will lie just as heavy. and do not lie so heavy as those made from white flour. dredge in Allinson wholemeal flour. can go into this. or who suffer from piles. SAVOURY DISHES MADE WITH BATTER. and you then have a nice brown sauce for many dishes. milk. or other flavouring. and a little cinnamon. pie-crusts. lemon juice. put in a pie-dish. eat with the usual vegetables. and then baked. In making ordinary white sauce or vegetable sauce. Toothless children must not be given any food but milk and water until they cut at least two teeth. Turn out when cold on to a flat dish. and serve. salt. pour some of the batter as above over them. and bake. cold soup. line a pie-dish with these. Then fill the dish with hot stewed fruit of any kind. milk. having first cut off the hard crusts. varicose veins. batter puddings. Butter adds to the flavour of these dishes. Those who are at all constipated. add a little pepper and salt. but does not make them more wholesome or more nourishing. &c. pour over the fried vegetables as they lie in the dish. a little ketchup. There is a substitute for pie-crusts that is very tasty. sugar. let it bubble and sputter. Those who are inclined to stoutness should use wholemeal flour rather than white. and are more nourishing and healthy. are best made from Allinson wholemeal. All kinds of cold vegetables. Every kind of cookery can be done with wholemeal flour.. put them in layers in a pie-dish. and if much butter. Norfolk dumplings. White sweet sauce is made from wholemeal flour. and at once cover it with a layer of bread. and they may all gain further good it they will use Allinson wholemeal flour in place of white for all cooking purposes. the batter has formed a crust. Or chop fine cold vegetables of any kind. 1 or 2 eggs. and cause heartburn just as much as those made with white flour. and thus produce a sauce that helps down vegetables and potatoes. and tinned or fresh tomatoes will make it more savoury. &c. porridge. put in a piedish. gently pressed on the hot fruit. Cut Allinson wholemeal bread into slices a little over a ¼ of an inch thick. batter poured over. then some onions... cloves. in fact. All kinds of pastry. Tomatoes may be wiped. fry onions and add to them. lard. and such puddings can all be made with wholemeal flour.” and it can be used for savoury dishes as well as sweet ones.

cheesecakes. or the batter can be cooked in the saucepan. Rusks. and their children cannot have a better meal to take to school. A MONTH’S MENUS FOR ONE PERSON. and bake it from 20 to 30 minutes. smooth the meal with a little water. can all be made of wholemeal flour. milk. Eat with vegetables. then break fine in a piedish. pour into a pie-dish.. thicken the soup with it. stew in a little water until thoroughly done. Smooth the meal and cornflour with a little of the milk. boil up for a minute and serve. add flavouring. and it is ready for use. and cook them in the milk and water. 1 or 2 eggs together. bring the rest to the boil. Rub them through a sieve. CAULIFLOWER SOUP. raisins. bake. ¼ lb.Soak crusts or slices of Allinson bread in hot water. and this is a good substitute for a fruit pie. biscuits. return to saucepan. turn the batter into it. add butter and seasoning. wash. and other like articles as Madeira cake. stirring all the time. Chop fine any kinds of greens or vegetables. ARTICHOKE SOUP. 112 . WHOLEMEAL BATTER. stir in the mixture. a beaten-up egg. wedding cake. pour in a cupful of the “Sweet Batter. Wash and cut up the cauliflower. Serve with white sauce or eat with stewed fresh fruit. ¾ pint milk and water (equal parts).” and you get a thick. and turn out when cold. Make a batter of the ingredients. pepper and salt to taste. Mix Allinson wholemeal flour. 1 teaspoonful of fine wholemeal. WHOLEMEAL SOUP. potatoes. labourers can take them to their work for dinner. pound cake. and milk. add butter and seasoning. ½ pint milk and water. Peel. sugar and vanilla to taste. 2 oz. with pepper and salt to taste. SWEET BATTER. currants. Stew ripe cherries. and may be eaten with stewed fresh fruit. buns. ¼ pint milk. chopped nuts or almonds. ½ small cauliflower. pepper and salt to taste. 1. let it all simmer for 5 to 8 minutes. then add plenty of hot water. and bake in the oven. ¼ lb. add to this soaked currants. then it forms wholemeal blancmange. plums. poured into a mould. No. No. 1 ditto cornflour. 1 even dessertspoonful of wheatmeal. butter a flat tin or a small pie-dish. wholemeal. Prunes can be treated the same way. fry your vegetables before making into soup. 1 gill of milk. nourishing soup. BLANCMANGE. pour into the batter named above. These puddings can be eaten hot or cold. and a ¼ of an hour before serving. artichokes. To make it more savoury. raspberries. ¼ oz. and cut up small the vegetables. 1 egg. butter. and a little sugar and cinnamon. or other ripe fruit in a jar. 2. until tender. damsons. small piece of butter. cook till tender with the milk and water. &c. allowed to go cold and set. Pour into a wetted mould. Or tie the whole up in a pudding-cloth and boil. with sugar and spice. seasoning to taste. gooseberries.

Boil the milk. 3 oz. Serve with potatoes and green vegetables. a scanty ½ pint of milk. season with pepper and salt. No. sugar and flavouring to taste. butter a small pie-dish. WHEATMEAL PUDDING. when cooked. small tapioca. Turn the mixture into a small greased basin. vermicelli. Eat with or without stewed fruit. of oiled butter. and mix with the parsley before serving. of ground rice. 1 egg. ½ pint of milk. 1 tablespoonful dried Julienne (vegetables). they should be a thick purée. 2 oz. and steam the haggis 1-1/2 hours. ¼ oz. ½ gill of milk. Pour the milk over the soaked tapioca. a little butter. previously smoothed with a spoonful of water. dip in egg and breadcrumb. CLEAR SOUP (Julienne). 1 teaspoonful of cornflour. and bake it in the oven until thoroughly cooked. Put the tapioca into a small piedish. of oiled butter. 1 potato. pepper and salt to taste. 1 pint of water. add seasoning and butter. Cook the vegetables in the water till quite tender. No. HAGGIS. of picked and washed Egyptian lentils. 1 teaspoonful of finely chopped parsley. 1 egg. adding a little water if necessary. thicken with the cornflour. 3. Beat up the egg. 1 oz. a pinch of herbs. Make it as follows. 1 carrot. a little butter. and bake the pudding about ½ hour. season. LENTIL CAKES. and a small bit of butter. a teaspoonful of grated onion. and bake in the oven until a golden colour. and pepper and salt to taste. ¾ pint vegetable stock. Stew the lentils with the onion in just enough water to cover them. a little grated lemon peel. 1 oz. ½ gill milk. 1 oz. ½ egg. and fry in vegebutter. or butter. 1 tablespoonful sultanas washed and picked. and 1 small onion cut up small. 1 small finely chopped and fried onion. 1 gill of milk. 1 egg. some breadcrumbs. pepper and salt to taste. turn the mixture into a small piedish. pepper and salt. rub them through a sieve. let it soak in a very little water for half an hour. Cook the Julienne in the stock until tender.boil up and serve. FLAGOLETS. ½ oz. of rolled oatmeal. Season to taste. of fine wheatmeal. and form into 1 or 2 cakes. TAPIOCA PUDDING. 1 dessertspoonful of cold boiled vermicelli. pour off any which has not been absorbed. boil up. seasoning to taste. CARROT SOUP. mix it with the milk. 4. and add the other ingredients. of flagolets. Beat up the egg and mix well all ingredients. sugar to taste. boil up and serve. add butter and seasoning and serve. 2 oz. and serve with the sauce. add the 113 . Cook the flagolets till tender. let it simmer for 10 minutes. return to saucepan. Serve with vegetables. sugar to taste. ¼ pint parsley sauce. then add sugar and flavouring and the ½ egg well beaten. GROUND RICE PUDDING. Boil up the milk. of wheatmeal. 2 oz. stir the ground rice into it.

sprinkle over the cheese 114 . of potatoes. CAULIFLOWER AU GRATIN. a teaspoonful of chopped parsley. 1 gill of milk. and cook them in the water till quite tender. and meal. and serve. pour the juice over. and serve. 5. and serve with sippets of toast. a little grated cheese. ½ pint water. pepper and salt to taste. and bake them from 15 to 25 minutes. 7. Boil the sago and wheatmeal in the milk until the sago is well swelled out. of macaroni or Spaghetti. CLEAR TOMATO SOUP. 1 oz. Boil the cauliflower until tender. POTATO SOUP. boil up. Flavour to taste. sugar to taste. ½ pint milk. Return to the saucepan. WHEATMEAL AND SAGO PUDDING. Boil the macaroni in as much water as it will absorb (about ½ pint). then drain all the liquid. 2 oz. or 1 fair-sized fresh one. then rub them through a sieve. pepper and salt to taste. Peel. of Egyptian lentils. 2 oz. WHEATMEAL BATTER. a little piece of butter. 1 tablespoonful of breadcrumbs. Make a batter of the egg. boil up. 1 small cauliflower. MACARONI WITH CHEESE. ¼ oz. rice. sprinkle with pepper and salt. ½ pint of water. Spread the rice on a flat dish. ½ oz. wash. sugar and flavouring to taste. of desiccated cocoanut. add butter and seasoning. 2 oz. It will take 20 minutes. add the other ingredients. and bake the batter in a small buttered pie-dish. 2 tablespoonfuls of tinned tomatoes. 1 small onion. and serve. of oiled butter. pepper and salt to taste. Set the rice over the fire with the water (cold) and the butter and seasoning. 1 large tomato or two small ones. pepper and salt. and bake the pudding until a golden colour. No. mix in the parsley. 1 ditto of wheatmeal. LENTIL SOUP. cut it up and arrange it in a small pie-dish. 2 oz. place a little bit of butter on each. 1 pint of water. milk. season and sprinkle in the vermicelli. let the soup cook until the vermicelli is soft. pour the mixture into a little pie-dish. 1 small finely chopped and fried onion. a piece of celery. a teaspoonful of vermicelli. seasoning to taste. Boil the tomatoes with the onion and water for 5 to 10 minutes. of butter. Rub the mixture through a sieve. of onion chopped fine. place the tomatoes in the middle. 1 egg. ½ oz. of grated cheese. No. Cook the vegetables and lentils in the water until quite tender. a few spoonfuls of water in the dish. of butter. ½ oz. add the butter and seasoning. When tender serve with grated cheese and vegetables. Season to taste. ¼ lb. pepper and salt to taste. No. let it simmer until the water is absorbed and the rice fairly tender. and cut up small the vegetables. 6. of butter. return to the saucepan. 1 oz. ½ lb. 1 dessertspoonful of sago. 1 pint of water. of meal. Meanwhile place the tomatoes in a small dish. ¼ oz. each of carrots and turnips cut up small.RICE AND TOMATOES.

core. Cover with short crust. Boil with the water until tender. carrot. Cover with paste. pepper and salt to taste. of butter. boil up and serve. adding seasoning to taste. of butter. ¼ pint milk. butter. they should be soaked over night. each of potato. Grate some fresh cocoanut.”) it into a pie-dish. SWEET CORN TART. and bake in a moderately hot oven. and bake the tart until a light brown. Peel. Bring the milk to the boil. ½ oz. add sugar and cinnamon to taste. butter. 1 oz. and cut up the potatoes. (See “Sauces. 115 . 10. a small onion. dust with pepper and salt. return the soup to the saucepan. Serve with brown sauce or tomato sauce. If possible. Boil all the vegetables. then add the cheese. put all in a pie-dish. then let cook gently for another ¼ hour in a cooler part of the oven. sugar and cinnamon or lemon peel to taste. 8. 1 egg. and cut up the celery. turn the sweet corn mixture on to the paste. and let the soup boil up until the cheese is dissolved. 2 medium-sized potatoes. and bake the pudding till the rice is tender. ASPARAGUS SOUP. When they are quite tender. pour it over the rice. 1 dessertspoonful of rice. RICE PUDDING. STEWED PRUNES AND GRATED COCOANUT. grated cheese. of rice. turnip. 2 medium-sized cooking apples. Stew some Californian plums in enough water to cover them well. previously washed and cut up. and fried a nice brown in butter or vege-butter. and a little water. and serve separately. 9. after removing the brown outer skin. pepper and salt to taste. ¼ pint milk. sugar and flavouring to taste. celery. Roll out the paste and line a plate with it. and cut up the apples. APPLE PIE. place the butter in little bits over the top. milk. 1 oz. and seasoning. ¼ oz. ¾ pint water. pepper and salt to taste. add seasoning. Wash the rice and put No. 2 tablespoonfuls of tinned sweet corn. VEGETABLE PIE. ¾ pint water. ¼ oz. and fill a small piedish with them. 1 teaspoonful of sago. add the sugar and any kind of flavouring. 2 oz. and bake in a fairly quick oven until brown. 1 piece of celery. Rub the vegetables through a sieve. and onion. No. Chop fine the onion and fry it. POTATO SOUP (2). and bake the cauliflower until golden brown. Pare. Serve with white sauce. Cook the rice in the milk and water until tender. season to taste. in ½ pint of water. Add enough water for gravy. ½ pint of milk.and breadcrumbs. Some paste for short crust. some paste for crust. wash. 1 small onion chopped fine. tomato (or any other vegetable in season). RICE CHEESE SOUP. and sprinkle in the sago. No. Beat up the egg and mix with the sweet corn. seasoning to taste.

1 gill of milk. and bake until a nice brown. 116 . No. 12. One slice of Wholemeal bread. melt the butter in a frying pan. Place the prunes in a little pie-dish. sprinkle with seasoning and serve with potato and greens. 1 small finely chopped onion fried brown. SEMOLINA PUDDING. Boil the macaroni in ½ pint of water until tender. add the seasoning. boil up. a little butter and seasoning. 11. and bake until a golden colour. and stir it in. enough of the caper vinegar to taste. pepper and salt. and 1 egg. pepper and salt to taste. Chop the onion up fine. thicken with the cornflour smoothed with a spoonful of water. and a little butter. with a little of the juice. 8 or 10 well-cooked Californian plums. rub all through a sieve. fry the bread and onion a nice brown. sultanas. 1 oz.½ dozen sticks of asparagus. 2 oz. MACARONI WITH CAPER SAUCE. meal. 1 small onion. Make the white sauce. Cook the rice in ½ pint of water. 1 teacupful of tinned tomatoes. pepper and salt to taste. and cook the tomatoes and onion in enough water to make ½ pint of soup. pour over the gravy. a little milk. BREAD STEAK. ½ pint of milk. No. Bake them from 15 to 20 minutes. return soup to the saucepan. or 6 oz. half an egg beaten up. a pinch of nutmeg. 1 wellbeaten egg. sugar and vanilla to taste. PRUNE BATTER. BREAD SOUP. a small finely chopped onion. 1 oz. of bread. place them in a flat tin with a few spoonfuls of water. boil up. pour the mixture into a little pie-dish. of semolina. and add a little piece of butter. and egg. ¼ oz. of fine wheatmeal. Serve with vegetables. adding the onion and seasoning. ½ doz. ½ oz. ¼ pint white sauce (see “Sauces”). pepper and salt to taste. add sugar and flavouring.” Peel and wash the mushrooms. Boil the bread in ¾ pint of water and milk in equal parts. ¼ lb. boil up and serve. return to the saucepan. and serve. spread the rice on a flat dish. sweet almonds chopped fine. of fresh ones. cinnamon and sugar to taste. of rice. a dusting of pepper and salt and a bit of butter on each. Dip the bread in milk. Boil the asparagus in the water till tender. serve with sippets of toast. When the bread is quite tender. ¼ pint milk. 1 slice of Allinson bread. as directed in recipe for “Rice. place the mushrooms in the middle. 3 oz. 1 teaspoonful of cornflour. TOMATO SOUP. and serve. a little piece of butter. 2 oz. 1 level dessertspoonful of cornflour. 1 teaspoonful capers chopped small. of mushrooms. RICE AND MUSHROOMS. macaroni. of butter. pour the batter over. ½ pint water. BREAD PUDDING. then in egg. of butter. When cooked 15 minutes rub the vegetables through a sieve. Boil the semolina in the milk until well thickened. ¼ lb. oil the butter. and the cornflour smoothed in the milk. then add the capers and vinegar. Make a batter of the milk.

rub the vegetables through a sieve. 1 medium-sized potato. 1 oz. VERMICELLI RISSOLES. 1 egg. Return to the saucepan. Cook the rice in the water and tomatoes until tender. 15. ½ teacupful green peas. a little butter. Form into 2 or 3 little cakes. SPLIT PEA SOUP. of butter. a slice of Spanish onion chopped up. 1 spray of mint. ¼ oz. of macaroni. and serve. mix it with the other ingredients. add the butter oiled. a teaspoonful of fine meal. STEAMED PUDDING. seasoning to taste. 13. let it all soak for half an hour. and bake the pudding from 30 to 45 minutes. ½ teacupful tinned tomatoes. 2 oz. add the butter. sultanas. 1 gill of water. Soak the peas in water overnight. Cut the sponge cakes in half. No. ONION SOUP. Then rub all through a sieve. or vege-butter. TRIFLE. Set them over the fire in the morning. 117 . a piece of celery. Serve with white sauce. 3 oz. a little milk. and serve. Soak the bread in milk. pepper and salt to taste. and a few breadcrumbs. of butter. place little bits of butter on each. 1-1/2 gills of water. the egg. smooth the meal with a little milk. tie with a cloth. ¼ oz. 1 gill of custard. of split peas cooked overnight. a few ratafias. pour the mixture into a soup-or small basin. arranging them in a little pie-dish. Let it cook for 2 to 3 minutes. 14. Boil the vermicelli in the water until tender and all the water absorbed. take out the mint. when almost tender drain off any water that is not absorbed. the cheese. adding a little herbs. Pour the custard over. ½ oz. and cook them with the vegetables till quite tender. ½ oz. if the mixture is too moist. Then add seasoning. of vermicelli. sprinkling crumbled ratafias and the almonds between the pieces of cake. and bake them a golden brown. of butter. 2 oz. MACARONI AND TOMATOES. sugar to taste. When the peas are tender. a few breadcrumbs. a little grated cheese. a little jam. spread them with jam. Mix all the ingredients together. add seasoning. a little milk. of oiled butter. ½ saltspoonful of cinnamon. and thicken the soup. 2 oz. of sago. and squeeze the surplus out with a spoon. Soak the sago over the fire in a little water. a little milk. No. Cut up the vegetables and cook them in ½ pint of water. wheatmeal. 1 egg well beaten. pour the mixture into a buttered pie-dish. and serve with grated cheese and vegetables. Boil the green peas in ½ pint of water. of potatoes cut into pieces. GREEN PEA SOUP. 2 ozs. pepper and salt and a pinch of mixed herbs. return the soup to the saucepan. adding seasoning and the mint. 1 oz. 1 small Spanish onion. seasoning to taste. 1 oz. 2 sponge cakes. and steam the pudding for an hour. No. of grated cheese. and serve. of chopped almond. after picking them over and washing them. When tender. add the butter and seasoning.½ oz.

½ pint of milk. Fry the potatoes in the butter. and sprinkle pepper and salt between the vegetables. wash. ½ pint water. and allow to get cold. 1 oz. of vege-butter. fill the core with 1 or 2 stoned dates. Proceed as in savoury custard. and bake it in the oven in a dish or tin with a few spoonfuls of water until well done. ¼ lb. of half cornflour and fine wheatmeal. and serve. mix cocoa. 18. of grated cheese. 6 oz. mix it with the potatoes. 1-1/2 gills of milk. and serve. POTATO BATTER. Spanish onion peeled and sliced. pepper and salt to taste. Then rub the vegetables through a sieve. 1 egg. butter. in the water. 3 oz. and bake the savoury for half an hour. add the syrup and lemon juice. HOT-POT. onions. ½ pint of water. Pour into a wetted mould. Cut the butter in little bits. TURNIP SOUP. Fill the dish with boiling water. with the Lemon rind. LEEK SOUP. LEMON MOULD. cocoa. ½ lb. and cut up the leek and potatoes. and serve. Turn out. add seasoning. Return to the saucepan. of potato. 17. Bring the milk to the boil. BAKED APPLES AND WHITE SAUCE. 1 leek. 16. Stir the mixture into the boiling milk. and boil the hot-pot for 1 to 1-1/2 hours.add pepper and salt. and wheatmeal. No. juice and rind of ¼ lemon. return the mixture to the saucepan. and 2 oz. 1 egg. Wash. ½ pint water. flour. boil up. 1 oz. ½ oz. and cook them till tender in the water. and cut up the vegetables. and allow to cook 5 minutes. Arrange the potatoes. 1 gill of milk. pour the mixture into a wetted mould. wheatmeal. turn out when cold. and egg. ¼ oz. Boil the tapioca until quite tender. 1 oz. peel. No. pepper and salt to taste. ¼ lb. Take out the rind. pour the mixture in a little pie-dish. a small onion. sweeten and flavour. potatoes. No. potatoes. a little butter and seasoning. of tapioca. and serve with sippets of toast. 1 teaspoonful N. and seasoning. Serve with sauce. boil up. and a little water if necessary. and tomatoes in layers in a small pie-dish. 1 oz. make a batter of the milk. boil up. Peel. Wash and core a good-sized apple. and cook them in the water until tender.F. ½ teacupful tomatoes. add the milk. and smooth them with a little water. and scatter them over the top. 118 . cold boiled potatoes. SAVOURY CUSTARD. a pinch of nutmeg. sugar and vanilla essence to taste. meal. Rub them through a sieve. pepper and salt to taste. keep stirring. add butter and seasoning. 1 gill of milk. CHOCOLATE BLANCMANGE. 1 large tablespoonful of golden syrup. of butter. adding a little hot water if needed. turnip. and serve. 2 oz. mix well. and serve with potatoes and greens. of butter.

of butter beans soaked overnight in 1 pint of water. ½ oz. Spanish onions. 2 oz. sugar to taste. 1 small finely chopped onion. MACARONI PUDDING. 1 potato. add sugar. butter. onion. RICE CHEESECAKES. and form the mixture into small cakes. 2 oz. turn the mixture into a small pie-dish. Wash. boil up. and cook with the onion in the water till quite tender. and bake the pie a golden brown. cover the plums with a short crust. 1 teaspoonful of cornflour. celery. seasoning and sugar to taste. Wash the plums and put them in a small pie-dish. ½ saltspoonful of herbs. add the butter. Peel and cut up the apple. and seasoning. 1 hardboiled egg. ½ small onion. ½ lb. When all is tender. 6 eggs. stew gently with a little water. Boil the macaroni in water until tender. 1 oz. seasoning to taste. When nearly tender. ½ oz. Roll in wheatmeal. rice. ripe plums. 1 large cooking apple. ½ pint milk. egg. pour ½ teacupful of water over them. Rub through a sieve. and cheese with the rice. and bake until set. No. and fry them brown in a little vege-butter. and bake the pie ½ hour. butter. ½ stick celery. APPLE AND ONION PIE. seasoning and sugar. PLUM PIE. ¼ lb. pepper and salt to taste. sugar and flavouring to taste. and cook them in ½ pint of water till tender. carrot. quarter the egg. a pinch of nutmeg. CELERY SOUP. and serve. 1 teacupful of breadcrumbs. Oil the butter and mix it with the breadcrumbs. a little wheatmeal. season with pepper and salt. peel. 2 oz. add sugar and flavouring. carefully with it. and some vegebutter.APPLE SOUP. thicken the soup with the cornflour. Serve with stewed fruit. Cook the rice in the water until quite dry and soft. a little butter. ¼ oz. pour the custard over the macaroni. adding water as it boils away. season and add the butter. return to the saucepan. seasoning. Make the mixture into sausages. add the egg. 1 egg well beaten. ½ pint of water. Rub the mixture through a sieve. mix the egg—well beaten—seasoning. 2 oz. macaroni. some paste for a short crust. cover with a crust. and serve. 119 . 2 oz. or butter. well beaten. a little butter. 20. and cut up the vegetables. ½ small onion chopped fine. add the butter. add the butter. 19. and place the pieces on the mixture. return to the saucepan. No. Peel and cut up the apples and onion. herbs. season with pepper and salt. beat the milk. 1 egg. apples. roll them into a little breadcrumb. Cook all the vegetables until tender. and serve. BUTTER BEAN SOUP. return to the saucepan. some paste. 6 oz. butter. 1 gill water. ROLLED WHEAT PUDDING. and fry them a golden brown. rub the vegetables through a sieve. Serve with vegetables and brown sauce. of grated cheese. ½ small onion cut up small. boil up the soup. pepper and salt. Cut into little pieces and place in a little pie-dish. SAUSAGES.

1 oz. rolled wheat, ½ pint milk, 1 tablespoonful of currants and sultanas mixed, sugar to taste. Cook the rolled wheat in the milk for fifteen minutes, then add the fruit, and let simmer another 15 minutes. Pour the mixture into a small pie-dish, and bake in the oven until golden brown.

1 potato, 1 small onion, 1 good handful of sorrel washed and chopped fine, a little butter, pepper and salt, ½ pint water, 1 gill milk. Peel, wash, and cut up the potatoes and onion, boil in the water till tender, and rub through a sieve. Return the mixture to the saucepan, add the milk, sorrel, butter, and seasoning. Simmer gently for 10 minutes, and serve.

SAVOURY BATTER.
No. 21.

FRENCH SOUP.
1 small onion chopped fine, 1 oz. of cheese shredded fine, 1 slice of dry toast, ¾ pint of water, a little milk, pepper and salt to taste. Break up the toast, and set all the ingredients over the fire; cook till the onion is tender, add ½ gill of milk, and serve.

2 oz. fine wheatmeal, 1 gill of milk, 1 egg, 1 teaspoonful finely chopped parsley, ½ small grated onion, ¼ oz. butter, pepper and salt. Make a batter of the meal, egg, and milk, mix in the other ingredients, pour the mixture into a buttered pie-dish, and bake the batter ½ hour.

STEWED FRUIT AND CUSTARD.
Any kind of stewed fruit. Custard: 1 gill of milk, sugar and vanilla to taste, and 1 egg. Heat the milk, beat up the egg, and stir the milk into it gradually; pour the mixture into a small jug, place this in a saucepan of fast-boiling water, keep stirring until the spoon gets coated, which shows that the custard is thickening. Remove the saucepan from the fire immediately, and continue stirring the custard until it is well thickened. Then cool it, placing the jug in cold water. When cold, serve with stewed fruit.

VEGETABLE PIE.
½ lb. potatoes, peeled and cut in pieces, ½ Spanish onion chopped up, 1 tomato, ½ oz. butter, pepper and salt, some paste for crust. Stew the potatoes and onion in a little water; when tender, cut up the tomato and mix it in, season and add the butter; place the vegetables in a small pie-dish, cover with paste, and bake ½ hour or until golden brown.

CHOCOLATE PUDDING.
½ oz. ground rice, ½ pint milk, 1 teaspoonful N.F. cocoa, a little vanilla, sugar to taste, and 1 egg. Boil the rice in the milk for 5 minutes, let it cool a little, mix in the egg, well-beaten, cocoa, sugar, and vanilla. Pour the mixture into a small pie-dish, and bake for 20 to 30 minutes.

No. 23.

GREEN PEA SOUP.
½ teacupful green peas, 1 or 2 finely chopped spring onions, a little butter, pepper and salt, a dessertspoonful of meal, and 1 gill of milk. Cook the green peas and spring onions in ½ pint of water until quite tender. Add the butter and seasoning, thicken the soup with the meal (which should be smoothed with the

No. 22.

SORREL SOUP.

120

milk), and boil the soup for a minute or two before serving.

MUSHROOM TARTLETS.
¼ lb. mushrooms, ½ oz. butter, pepper and salt, ½ oz. vermicelli, cooked and cold, a little paste for short crust. Stew the mushrooms in the butter, after having dried them and cut into pieces. When they are cooked mix them well with the vermicelli. Line a couple of patty pans with the paste, and bake the tartlets until golden brown. Serve with vegetables.

butter over night, fry the onion in the butter. Boil the beans in as much water as they absorb until quite tender. Then pass them through a nut-mill or mash them up, and mix with the fried onion, mashed potatoes, herbs, and seasoning; form into little rissoles, roll in breadcrumbs, place them on a buttered tin, place a few bits of butter on the top, and bake in the oven until a nice brown. Serve with vegetables.

RATAFIA CUSTARD.
½ pint hot milk, 1 egg well beaten, 1 oz. ratafia broken up, sugar and flavouring to taste. Mix the ingredients, pour the mixture into a small buttered pie-dish, and bake the custard in a moderate oven until set.

EVE PUDDING.
1 teacupful of breadcrumbs, 1 small apple, peeled, cored, and chopped fine, ½ oz. citron peel chopped fine, 1 oz. sultanas, ½ oz. oiled butter, 1 egg well beaten, the juice and rind of a small half-lemon, sugar to taste, and a few finely chopped almonds. Mix all the ingredients, pour the mixture into a small buttered basin, cover and steam for 1 hour. Serve with sweet sauce.

No. 25.

CLEAR SOUP WITH DROPPED DUMPLINGS.
Make ¾ pint of clear soup, and proceed for dumplings as follows: 1 egg, 1 tablespoonful of milk, 1 teaspoonful of fine wheatmeal. Beat up the egg, add the milk and smooth the meal with it, flavour with nutmeg. Gradually drop the mixture into the boiling soup, let cook for a minute, and serve.

No. 24.

MUSHROOM SOUP.
2 oz. mushrooms cut up small, ½ small onion chopped fine, 1 dessertspoonful of fine wheatmeal, pepper and salt, ½ oz. of butter, a little milk. Stew the mushrooms and onions together in the butter until well cooked, add ½ pint of water, and cook the vegetables for 10 minutes. Add seasoning, and the meal smoothed in a little milk. Let the soup thicken and boil up, and serve with sippets of toast.

SAVOURY SAUSAGES.
½ teacupful of breadcrumbs, 1 wellbeaten egg, ½ teacupful cold lentil purée 1 small finely chopped onion tried brown. Mix the ingredients, adding seasoning. Form into sausages, roll them in a little wheatmeal, and bake them a nice brown in the oven. Serve with vegetables and sauce.

BUTTER BEANS RISSOLES.
2 oz. butter beans, 1 tablespoonful of cold mashed potatoes, ½ small onion chopped fine, a pinch of herbs, ½ oz. of butter, seasoning to taste. Soak the beans in

BAKED CUSTARD.

121

½ pint hot milk, 1 egg, a little sugar and flavouring. Beat the egg, mix it with the milk, sweeten and flavour to taste; pour the custard into a small pie-dish, and bake until set.

pepper and salt to taste, ¼ oz. butter, ¼ pint milk, 1 teaspoonful of cornflour. Boil, peel, and mash the chestnuts, and set them over the fire with the onion, milk, ½ pint of water, and the butter. When it has boiled up, bind the soup with the cornflour, boil up, and serve.

No. 26.

MACARONI SAVOURY.
2 oz. of cold boiled macaroni cut small, ½ oz. grated cheese, 1 gill milk, 1 egg, 1 oz. fine wheatmeal, ½ oz. butter, seasoning to taste. Make a batter with the milk, egg, and meal, mix together with the macaroni, cheese, and the butter, previously oiled, season to taste; turn the mixture into a small pie-dish, and bake until a golden brown.

PARSNIP SOUP.
½ lb. parsnip, ¼ lb. potato, ½ small onion, ¼ oz. butter, pepper and salt, a little milk. Cut up the vegetables, cook them until tender, then rub through a sieve, return the mixture into a saucepan, add butter and seasoning, and as much milk as needed to make up the quantity of soup. Boil up and serve.

APPLE PUDDING.
½ lb. apples, 1 saltspoonful of cinnamon, sugar to taste, and some paste as for a short crust. Peel, core, and out up the apples. Line a pudding basin with paste, fill the basin with the apples, add sugar and cinnamon, cover with paste, and steam the pudding for 1 to 11/2 hours.

GROUND RICE CUTLETS.
2 oz. ground rice, 1 egg, ½ pint milk, a little nutmeg, a pinch of herbs, ½ oz. grated cheese, seasoning, and breadcrumbs. Boil the ground rice in the milk until stiff, add the egg, well beaten, and the other ingredients. Butter a flat tin and sprinkle with breadcrumbs, spread the mixture on the tin, sprinkle well with fine breadcrumbs, scatter bits of butter on the top, and bake until golden brown. Cut into pieces, dish up, and serve with vegetables and tomato sauce.

No. 28.

SEMOLINA SOUP.
½ gill of milk, 1 gill water, ½ oz. semolina, a very small piece of mace, ¼ oz. butter, ½ oz. grated cheese, pepper and salt to taste. Bring the milk and water to the boil with the mace, thicken with the semolina; cook gently for 10 minutes, remove the mace, add cheese, butter, and seasoning, and serve.

FRUIT TART.
Line a couple of patty pans with paste for short crust. Partly bake, then fill with any kind of stewed fruit, and finish baking. Serve hot or cold.

No. 27.

MACARONI CUTLETS.
2 oz. cold boiled macaroni, 1 egg, a pinch of herbs, halt a small grated onion, pepper and salt, breadcrumbs, and butter, or vege-butter. Beat the egg well, and mix

CHESTNUT SOUP.
½ lb. chestnuts, ½ small grated onion,

122

smooth the meal with part of the milk. juice of ½ a lemon. well beaten. pepper and salt. let get cold. add the egg. sugar to taste. Cut the celery into pieces. boil it up for a few minutes before serving. and fry a nice brown. cut into dice. Stew together. which should have been previously brushed over with white of egg. stew the pumpkin. mix the beet with it. with a little water until tender. No. 1 gill of milk. 2 tablespoonfuls of meal. until the rice is quite tender. Shape into cutlets. ½ teacupful tinned tomatoes. Line a plate with paste. Cook the rice with the onion. seasoning to taste. salt to taste. ¾ lb. sugar to taste. 1 teacupful of sweet corn. when soft enough to pulp. dip in egg and breadcrumb. Cook the gooseberries in ½ gill of water. a little piece of butter. return to the saucepan. butter. 29. pepper and salt. pour the mixture into a small pie-dish. a teaspoonful of lemon juice. GOOSEBERRY POOL. drop the batter by spoonfuls into the boiling fat. 3 bananas. CELERY SOUP. and cook in the milk until they will mash up well. fry a golden brown. add the butter. a little Lemon juice. and egg. ½ oz. meal. onion. rub it through a sieve. Add the herbs. ½ gill milk. 1 saltspoonful of curry. Cut the beetroot into small dice. make a batter with the milk. Serve with rusks. No. add sugar to taste. 30.it with the macaroni cut in small pieces. Meanwhile. BEETROOT FRITTERS. curry. seasoning. 1 tablespoonful of cream. and serve with baked potatoes. Add sugar and Lemon juice. and serve. and as much breadcrumb as needed to keep the mixture together. butter. and cover the paste. add pepper and salt to taste. and seasoning in the milk and water. 1 oz. SWEET CORN AND TOMATOES. rub the fruit through a sieve. 1 egg. 1 pint milk and water (equal parts). Rub them through a sieve. CURRY RICE SOUP. 1 oz. 6 oz. 123 . finely chopped onion. ½ stick celery. 1 small beet. and mix the gooseberries with the cream. add the rest and thicken the soup. gooseberries. Peel and slice the bananas. Serve with vegetables. Let some butter or oil boil in the frying-pan. PUMPKIN TART. let it cook until quite tender. some paste for short crust. 1 egg. and bake in a moderate oven until the custard is set. adding seasoning to taste. ¼ oz. pumpkin. rice. and bake the tart until the crust is done. 1 gill of milk. and serve the fritters with vegetables and brown sauce. BANANA PUDDING. and the lemon juice. set it over the fire with 4 pint of water. 1 dessertspoonful of meal.

and when the bread is toasted serve on a napkin. CHEESE SANDWICHES. 2 eggs. melt the butter in a saucepan. slit the latter and remove it when the cream is whipped firmly. 124 . and serve on hot buttered toast. bake 15 minutes. then put any kind of jam between the slices. 2 bars of good chocolate. mix them with the tomatoes and stir the mixture well over the fire until it is well set. spread each piece with golden syrup and over this with clotted cream. set the saucepan aside and allow the tomatoes to cool. add the tomatoes and pepper and salt to taste. whip the cream. a little salt. EGG AND TOMATO SANDWICHES. after having removed the seeds. Pound to a smooth paste and moisten with a little tarragon vinegar. make into sandwiches in the usual way. Cut some slices of rich cheese and place them between some slices of wholemeal bread and butter. a teaspoonful of curry powder. Grate the chocolate. CHOCOLATE SANDWICHES.SANDWICHES DEVONSHIRE SANDWICHES. Mix the chocolate with the cream and spread the mixture on thin slices of bread. and let them simmer for 10 minutes. a piece of butter the size of an egg. ¼ pint cream. Arrange in a single layer in a baking tin. CURRY SANDWICHES. Pound together the yolks of 8 hard-boiled eggs. Put a little bit of butter on each slice. Spread some thin brown bread thickly with cream cheese. Skin and slice the tomatoes. like sandwiches. ¼ lb. sift with powdered sugar and serve. ½ oz. tomatoes. then turn it out and let it get cold. A few drops of lemon juice are an improvement. long. butter. pepper and salt. CREAM CHEESE SANDWICHES. Cut some slices of new bread into squares. mashing them well with a wooden spoon. Cut in slices 1 or 2 ripe red tomatoes. and a tablespoonful of fine breadcrumbs. pour the gravy from it round the dish. adding a piece of vanilla ½ in. TOMATOES ON TOAST. If desired sweeter add a little sugar to the cream. Put them on a plate in the oven. make into sandwiches. Beat up the eggs. sprinkle with fine breadcrumbs seasoned with pepper and salt.

125 .

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