Amazing Vegetarian Recipes | Pudding | Custard

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

OATMEAL BANNOCKS. COCOANUT BISCUITS.CHOCOLATE CAKE (1). ORANGE CAKES. MADEIRA CAKE. DOUGHNUTS. LEMON CAKES. CORNFLOUR CAKE. CRISP OATMEAL CAKES. PLAIN CAKE. JUMBLES. CHOCOLATE MACAROONS. 84 ICING FOR CAKES. LIGHT CAKE. 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). CRACKERS. MACAROON. CINNAMON MADEIRA CAKE. LUNCH CAKE. COCOANUT DROPS. CHOCOLATE CAKE (2). OATMEAL FINGER-ROLLS. DYSPEPTICS’ BREAD. COCOANUT ROCK CAKES. 84 85 85 85 85 85 85 85 85 86 86 .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

24

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

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

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

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

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

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

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

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

. of 33 .. so that one week they stand the pointed end down.. Keep these stands in an airy place in a good current of fresh air. next week the rounded end down. Nitrogen . Fat . and pour the whole into a buttered Soufflé tin.55 12. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. and the juice of 1 lemon. and let it stand just off the boil for five or six minutes. Eggs often crack when they are put into enough boiling water to well cover them. and few cakes are made without them.00 Duck’s egg.. of Parmesan or other good dry.. Beat them quite smooth. If they are not covered with water there is less danger of them cracking. 1 gill of new milk or half milk and half cream. A fresh egg looks clear and transparent.. Water . and stew the apples with the sugar and lemon juice until they are reduced to a pulp. and stir until it boils. 4 eggs. 4 eggs. especially when dishes are wanted quickly. Pare.22 12. They enter into a great many savoury and sweet dishes. of Allinson fine wheatmeal... Eggs are most easily digested raw or very CHEESE SOUFFLÉ....11 1. 71... 8 oz. 1 oz.12 -----100. whilst stale ones look cloudy and opaque. then turn the mixture into a basin to cool. set the basin or saucepan on the side of the stove. and every week turn the eggs. APPLE SOUFFLÉ.49 1. Eggs contain both muscle and bone-forming material. mix them lightly with the rest.11 12. Another very good way is to have stands made with holes which will hold the eggs. cut up... and return them to the stewpan. 1 oz.. Smooth the cornflour with the milk. beat the yolks well.EGG COOKERY Eggs are a boon to cooks. ====== ====== Eggs take a long time to digest if hard boiled. The best way of lightly boiling an egg is to put it in boiling water. One can easily tell stale eggs from fresh ones by holding them up to a strong light. owing to the sudden expansion of the contents.. in fact everything required for building up the organism of the young bird... they should not be indulged in too freely. of Allinson cornflour. of castor sugar (or more if the apples are very sour). 2 oz.24 15. As they are a highly nutritious article of food.. Eggs are a good food when taken in moderation. but the white of the egg is pure albumen (or nitrogen) and water. one of the best is by using the Allinson egg preservative. Separate the yolks from the whites of the eggs. and mix it with the apples. 1 gill of milk. 4 apples. All the fat of the egg is contained in the yolk. They can be prepared in a great variety of ways. cooking cheese. and best cooked thus for invalids. There are various ways of preserving eggs for the winter. Bake for 20 minutes in a moderately hot oven. Mineral matter 74.00 lightly boiled. and mix them with the apple mixture. 1 oz. Whisk the whites to a stiff froth.16 -----100. and serve at once.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

4 2.4 1.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.6 . Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.4 Wimberries 180 140 .8 2.9 .4 1.5 2.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .3 1.5 1.5 1. FRUIT—FRESH.8 .0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.3 2.3 .0 .4 1.1 2.7 .7 lb.8 2.0 1.6 4.1 1.1 4.6 .6 .8 .6 1.0 .6 365 FRUIT—DRIED.6 .5 1.8 . . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.3 1.0 .3 .

9 17.5 6.1 3.5 1.3 9.7 1.0 1.8 1.7 6.1 4.9 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.2 1.1 1.4 1.3 1.0 27.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.1 1.6 15.6 4.2 5.4 25.8 29.7 1.2 1.8 2.6 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) 1.4 2.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .6 1.1 .8 2.8 1.1 .0 21.1 1.0 2620 3030 3075 3265 3165 10.0 .1 21.2 3.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.6 8.3 15.6 2.6 2.

3 18.1 16. Fruit “ Gingerbread “ Sponge 5.2 10.3 16.0 6.5 8.8 6.7 8.9 1695 1665 1600 1665 1660 1625 21.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.1 10.0 ----9. Barley Meal “ Pearled 10.9 5.1 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 24.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.0 22. or Wholemeal 1675 10.6 3105 “ Spaghetti “ Vermicelli Beans.9 Californian} 27.7 8.4 12.Pine Kernels Pistachios Walnuts “ “ Black } 34.3 1760 1670 1795 13.0 --- 18.1 1645 9.5 1640 1650 6.8 13. Cake.6 7.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.6 7.5 14. ETC.8 100 .2 13.4 CAKES. small White 1675 GRAIN FOODS.

9 1160 9.7 10.4 1835 BREAD.7 8.2 9.BISCUITS.0 9.1 1215 9. Buns. Plain “ Vienna “ Water Rye 9. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls. Chocolate 12.9 2860 101 .3 6. All kinds.0 9.9 1515 1275 1205 10. average 1800 Water 11.5 9. Currant “ Hot Cross Corn.0 Cocoa Candy Honey Molasses (cane) 1290 21.6 ----- 2320 1785 1520 2.7 1470 1300 1300 1180 VARIOUS.9 7.7 7.

These Hordearii were like our pugilists. The first intoxicant drink made in this country was ale. and fat to keep us warm and give force. and was the chief food of our peasantry until the beginning of the nineteenth century. or “barley eaters. This casin is not elastic like the gluten of wheat. and it was made from barley. and it can be drunk as a change from tea. Pour into a saucepan and bring to the boil. let cool. and in old Latin and Greek books. add to this 1 pint of boiling milk and water. so that one cannot make a light bread from barley.Mineral matters Water 2. We find frequent mention of it in the Bible. and cocoa. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. Hops were not used for beer or ale in those days. and is most useful for making gruel and barley water.” because they were fed on this grain whilst training. except that they often fought to the death. [A] From this analysis we can judge that barley contains all the constituents of a good food. it is also good for adding to broth or soup. and there is a fair percentage of mineral matter for our bones and teeth.0 There is 2.5 100. In it we find casin and albumen for our muscles. more than beef tea. of sugar. sugar. take from the fire.5 per cent. stirring all the time to prevent it getting lumpy. mixed in equal parts. During illness I advise and use barley water and milk. Allinson’s prepared barley may be eaten as porridge or pudding (see directions). starch.0 14. boil together a few minutes. the gladiators were called Hordearii.” meaning an intoxicating drink. Barley has been used from very ancient days for making an intoxicating drink. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. BARLEY FOR BABIES. and 7 per cent. Mix 1 large tablespoonful of Allinson’s barley with a little cold water. and is much more nourishing than rice pudding. until the cup is full. A little nutmeg gives a pleasant flavour. the liquor made from barley was called Bouzah. an ancient Roman writer. mix this perfectly smooth with cold milk and cold water in equal parts.0 INVALID COOKERY BARLEY. In Nubia. Barley contains about 7 per cent. coffee. Barley water contains a great deal of nourishment. and find this mixture invaluable. of sugar. from which we get our English word “booze. Barley has been used as a food from time out of mind. of fat in barley. BARLEY GRUEL. then eat.5 76. 102 . According to Pliny. and to vegetable stews. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7. and its fleshforming matter is in the form of casin the same as is found in cheese. Barley is a good food.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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