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.

1
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 . CELERY CROQUETTES. BEAN PIE. BUTTER BEANS WITH PARSLEY SAUCE. CURRY BALLS. CELERY À LA PARMESAN. BATTER VEGETABLE. CAULIFLOWER AND POTATO PIE. CORN PUDDING. CHESTNUT PIE. 7 8 8 BATTERS BATTER CELERY. CURRY SAVOURY. 9 9 9 9 SAVOURIES ARTICHOKES AUX TOMATOES. WHITE SOUP. FAVOURITE PIE. BREAD AND CHEESE SAVOURY. VEGETABLE MARROW SOUP.VEGETABLE SOUP. COLCANON. CARROTS AND RICE. BATTER POTATO.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

3

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

4

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.

5

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

2 oz. 1 tin of tomatoes. 1 carrot. and butter. to a quart of water. bring to the boil. 1 turnip. ¼ pint croutons. Strain the mixture. put them into a stewpan. butter. and cauliflower. small handful of sorrel. ½ head celery. Cover with about 1 quart of cold water. Cover the vegetables with cold water and allow them to boil from 2 to 3 hours. together with 1 teaspoonful of sugar. add more 7 . wash. simmer for ½ an hour. add them with the chopped-up celery. and boil it up before serving. heart of small white cabbage lettuce. when the soup is boiling. 1 oz. and allow the soup to cook until the vermicelli is soft. 10 small spring onions. Stamp the sorrel and lettuce into small round pieces. chop fine the onion. Add the water. 2 Spanish onions. pepper and salt to taste. then rub through a sieve and add butter and milk. and 2 bay leaves (these may be left out it desired). 2 carrots. pass the soup through a sieve. 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. TAPIOCA AND TOMATO SOUP. which will take from 5 to 10 minutes. Season and add ½ pint green peas previously boiled. 1 teaspoonful of herbs. Cut the tomatoes into slices. or 2 lbs. 1 oz. 1 teaspoonful of herbs. ¼ pint asparagus points. return the soup to the saucepan. the herbs and seasoning to taste. sprinkle in the tapioca. of tomatoes. of fresh ones. If the soup is too thick. 2 oz. butter. them in the butter for 10 minutes. freshly cooked. SUMMER SOUP. 1 quart of water. boil all up. Add them to the liquid again. 2 large carrots. the tomatoes skinned and cut in slices. return it to the saucepan. Mix the wheatmeal with the melted butter as in the previous recipe. also cut up the cucumber and onion.sieve. 2 cabbage lettuces. and add the lemon juice last of all. pepper and salt to taste. 2 oz. TOMATO SOUP (1). salt and pepper to taste. It too thick. 1 tea-cup of cauliflower cut into little branches. 1 cucumber. 1 turnip. TOMATO SOUP (2). and add them with the leaf of chervil and tarragon to the soup. of butter. or to shape. pepper and salt to taste. let all cook together for ½ an hour. ½ pint of milk. Fry it brown with the butter in the saucepan in which the soup should be made. whole onions. 2 oz. of tapioca. the mint. of tomatoes (or 1 tin of tomatoes). ¼ pint of peas. and simmer gently for 3 hours. 1 large Spanish onion or 2 small ones. let all cook until quite tender. 1 teacupful of pearl barley. a piece of mint. Then strain off the liquid and pass the vegetables through a sieve. and add the other ingredients and seasoning. of butter. add seasoning and the vermicelli. 1 blade of mace. return the liquid to the saucepan. and 3 pints of water. 3 pints of water (only 2 if tinned tomatoes are used). Let the soup cook gently until the rice is tender. When all is quite tender add the peas and asparagus points. 1-1/2 lbs. and set on the fire. 1 pint shelled peas. 1-1/2 oz. together with ½ pint of peas. 2 large turnips. Cut the carrots and turnip into small rounds. Peel. of rice. add the milk. 1 oz. the bay leaves and 3 pints of water. of butter. 1 leaf each of chervil and of tarragon. Peel the onion and chop it up roughly. 1 onion. small handful of spinach. SPRING SOUP. When the onion is browned add the tomatoes (the fresh ones should be sliced). add a little water. and cut up finely the vegetables and stew VEGETABLE SOUP. serve with croutons. 1 large onion. and bring to the boil. stir into it the spinach. 1 lb. Wash and cut up the lettuces.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

23

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

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

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

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

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

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

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

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

. of Allinson cornflour. 4 apples. 1 gill of milk. Fat .. mix them lightly with the rest.11 12.. especially when dishes are wanted quickly. and few cakes are made without them. Whisk the whites to a stiff froth.EGG COOKERY Eggs are a boon to cooks. Keep these stands in an airy place in a good current of fresh air. of Allinson fine wheatmeal. Mineral matter 74. next week the rounded end down. whilst stale ones look cloudy and opaque. APPLE SOUFFLÉ. and stir until it boils. in fact everything required for building up the organism of the young bird. As they are a highly nutritious article of food.00 Duck’s egg. Separate the yolks from the whites of the eggs. owing to the sudden expansion of the contents.16 -----100. 1 oz. Pare. 4 eggs. 71. Bake for 20 minutes in a moderately hot oven.. they should not be indulged in too freely.00 lightly boiled. and best cooked thus for invalids. and pour the whole into a buttered Soufflé tin. beat the yolks well. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. Beat them quite smooth.. A fresh egg looks clear and transparent. and mix it with the apples. Eggs often crack when they are put into enough boiling water to well cover them. Eggs contain both muscle and bone-forming material. and mix them with the apple mixture. 1 oz. If they are not covered with water there is less danger of them cracking. of 33 .. They can be prepared in a great variety of ways. and let it stand just off the boil for five or six minutes. and the juice of 1 lemon.11 1.. but the white of the egg is pure albumen (or nitrogen) and water. 1 gill of new milk or half milk and half cream. one of the best is by using the Allinson egg preservative... The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. set the basin or saucepan on the side of the stove. Eggs are a good food when taken in moderation. 1 oz. ====== ====== Eggs take a long time to digest if hard boiled. Smooth the cornflour with the milk. There are various ways of preserving eggs for the winter. They enter into a great many savoury and sweet dishes. cooking cheese. Another very good way is to have stands made with holes which will hold the eggs. Nitrogen . The best way of lightly boiling an egg is to put it in boiling water.12 -----100. All the fat of the egg is contained in the yolk.24 15. 8 oz.. of castor sugar (or more if the apples are very sour)..22 12.55 12. so that one week they stand the pointed end down. and serve at once. Water .. then turn the mixture into a basin to cool.. Eggs are most easily digested raw or very CHEESE SOUFFLÉ. cut up.. and every week turn the eggs.. 4 eggs... and return them to the stewpan.49 1.... One can easily tell stale eggs from fresh ones by holding them up to a strong light. of Parmesan or other good dry. 2 oz.

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

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

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

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

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.

38

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,

39

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

40

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

0 .6 365 FRUIT—DRIED.3 2.1 2.3 .9 .7 lb.6 1.3 .8 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.0 .4 1.8 . FRUIT—FRESH.6 .5 1.3 1.1 1.0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.6 .5 1.8 .6 .5 1.4 1.8 2.4 2. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent. .4 1.3 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.6 4.8 2.6 .0 1.0 .4 Wimberries 180 140 .7 .1 4.5 2.

1 .9 17.6 15.1 1.8 1.7 1.4 2.6 2.4 1.0 27.2 1.5 1.4 25.9 1.1 4.0 .6 8.6 1.2 3.7 1.1 21.8 2.0 2620 3030 3075 3265 3165 10.6 4.0 1.8 29.3 9. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.2 5.1 1.8 1.1 3.3 15.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.3 1.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.6 1.6 2.5 6.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.1 1.0 21.7 6.8 2.1 .7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .2 1.

9 1695 1665 1600 1665 1660 1625 21. Fruit “ Gingerbread “ Sponge 5.9 5.5 14. Barley Meal “ Pearled 10.Pine Kernels Pistachios Walnuts “ “ Black } 34.6 7.5 8.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25. Cake.8 100 .3 16.1 1645 9.1 16.5 1640 1650 6.8 6.0 6.7 24.2 13.7 8. or Wholemeal 1675 10.2 10.3 1760 1670 1795 13.8 13.1 1620 1655 465 1815 1675 1635 1650 Buckwheat Flour 1620 Corn Flour Corn Meal (granular) 1655 “ Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour “ Meal Wheat Flaked 1690 “ Flour.1 10. ETC.6 7. small White 1675 GRAIN FOODS.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.6 3105 “ Spaghetti “ Vermicelli Beans.0 ----9.0 --- 18.9 Californian} 27.0 22.7 8.4 CAKES.3 18.4 12.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.

7 8.9 2860 101 . average 1800 Water 11.1 1215 9.2 9.9 7.6 ----- 2320 1785 1520 2.BISCUITS.0 Cocoa Candy Honey Molasses (cane) 1290 21.9 1515 1275 1205 10.3 6. All kinds.5 9. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls. Chocolate 12.0 9.7 7.0 9. Plain “ Vienna “ Water Rye 9. Buns. Currant “ Hot Cross Corn.7 1470 1300 1300 1180 VARIOUS.4 1835 BREAD.9 1160 9.7 10.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

Sign up to vote on this title
UsefulNot useful