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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

especially when dishes are wanted quickly. Pare. ====== ====== Eggs take a long time to digest if hard boiled. Separate the yolks from the whites of the eggs. 4 eggs. they should not be indulged in too freely.... and pour the whole into a buttered Soufflé tin. and stir until it boils. 4 apples.. Eggs often crack when they are put into enough boiling water to well cover them. Water . set the basin or saucepan on the side of the stove. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. one of the best is by using the Allinson egg preservative.00 lightly boiled.55 12. 4 eggs. whilst stale ones look cloudy and opaque. and mix them with the apple mixture. Eggs contain both muscle and bone-forming material. Bake for 20 minutes in a moderately hot oven. and every week turn the eggs. Nitrogen . mix them lightly with the rest. All the fat of the egg is contained in the yolk. If they are not covered with water there is less danger of them cracking. 1 gill of new milk or half milk and half cream. owing to the sudden expansion of the contents.. As they are a highly nutritious article of food. Another very good way is to have stands made with holes which will hold the eggs. They can be prepared in a great variety of ways. Whisk the whites to a stiff froth.22 12. Eggs are a good food when taken in moderation. and mix it with the apples.. and few cakes are made without them.. then turn the mixture into a basin to cool. There are various ways of preserving eggs for the winter. They enter into a great many savoury and sweet dishes. of 33 . cooking cheese. 1 oz.. but the white of the egg is pure albumen (or nitrogen) and water. 1 gill of milk. Fat . APPLE SOUFFLÉ.. Smooth the cornflour with the milk... Eggs are most easily digested raw or very CHEESE SOUFFLÉ. of Allinson cornflour.. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. cut up. and serve at once. and return them to the stewpan. Mineral matter 74.. Keep these stands in an airy place in a good current of fresh air.. A fresh egg looks clear and transparent..00 Duck’s egg. in fact everything required for building up the organism of the young bird. so that one week they stand the pointed end down. beat the yolks well. 1 oz. of castor sugar (or more if the apples are very sour). and let it stand just off the boil for five or six minutes.49 1. and best cooked thus for invalids.EGG COOKERY Eggs are a boon to cooks.. of Parmesan or other good dry.. 1 oz..11 12..11 1. One can easily tell stale eggs from fresh ones by holding them up to a strong light.12 -----100. of Allinson fine wheatmeal. 2 oz. 8 oz. Beat them quite smooth. 71. and the juice of 1 lemon.16 -----100..24 15. next week the rounded end down. The best way of lightly boiling an egg is to put it in boiling water.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

0 .6 365 FRUIT—DRIED.6 .9 .5 1.8 .0 1.6 .8 2.4 Wimberries 180 140 .3 2.7 .5 2.6 .3 1.5 1.6 4.1 4.6 1.4 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 2.5 1.7 lb. FRUIT—FRESH.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 . Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.8 .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.8 2.0 .8 .3 1.4 2.1 2.0 .3 .6 .4 1.3 .4 1.1 1. . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.

0 2620 3030 3075 3265 3165 10.1 21.8 2.1 .1 1.7 6.8 1.2 1.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.6 8.3 1.1 .0 .1 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.6 2.6 4.6 15.9 17.2 1.8 2.0 27.8 29.2 5.3 15.1 3.1 1.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.0 21.7 1.5 1.0 1.4 1.7 1.1 4.6 1.6 1.9 1.3 9.4 2.2 3.8 1.6 2.4 25.5 6.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .

0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.9 1695 1665 1600 1665 1660 1625 21. small White 1675 GRAIN FOODS.0 6.2 13.8 13.4 12.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.0 ----9. Fruit “ Gingerbread “ Sponge 5.9 Californian} 27.Pine Kernels Pistachios Walnuts “ “ Black } 34. Barley Meal “ Pearled 10.5 14.0 --- 18.6 3105 “ Spaghetti “ Vermicelli Beans.5 1640 1650 6.1 16.2 10.3 18.8 6.0 22.6 7.9 5.1 1645 9. Cake.3 1760 1670 1795 13.8 100 .7 24.7 8.1 10.5 8. or Wholemeal 1675 10.1 1620 1655 465 1815 1675 1635 1650 Buckwheat Flour 1620 Corn Flour Corn Meal (granular) 1655 “ Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour “ Meal Wheat Flaked 1690 “ Flour.7 8.3 16. ETC.4 CAKES.6 7.

0 Cocoa Candy Honey Molasses (cane) 1290 21.5 9.BISCUITS. Currant “ Hot Cross Corn.9 7.7 1470 1300 1300 1180 VARIOUS. Plain “ Vienna “ Water Rye 9.0 9. All kinds.4 1835 BREAD. average 1800 Water 11.9 1160 9.2 9.7 7.7 8. Buns.9 2860 101 .3 6.6 ----- 2320 1785 1520 2. Chocolate 12.1 1215 9.0 9.7 10.9 1515 1275 1205 10. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

Sign up to vote on this title
UsefulNot useful