Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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RICE

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

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

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

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

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

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

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

24

green vegetables.

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

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

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

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

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

25

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

SWISS EGGS.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

6 .5 2.8 2. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.1 1. .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.0 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .9 .0 1.4 1.4 Wimberries 180 140 .3 .4 2.3 .8 .3 2.4 1.6 .5 1.6 1.3 1.7 lb.8 .3 1. FRUIT—FRESH.4 1.6 .5 1.7 .5 1.1 2.0 .8 .6 4.1 4.8 2.6 365 FRUIT—DRIED.6 .0 .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.

7 1.8 1.1 3.8 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.6 4.2 3.6 1.3 9.1 1.1 21.3 15.9 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) 1.5 6.2 5.6 8.8 2.6 15.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.7 1.0 2620 3030 3075 3265 3165 10.0 1.4 25.0 21.1 .1 1.0 .1 1.7 6.0 27.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.6 2.9 17.3 1.4 2.6 1.4 1.8 2.1 4.2 1.6 2.2 1.8 29.1 .5 1.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .

1 16. small White 1675 GRAIN FOODS.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.9 5.0 --- 18.Pine Kernels Pistachios Walnuts “ “ Black } 34. ETC.0 6.0 22. or Wholemeal 1675 10.3 16.2 10.8 6.1 10.0 ----9.7 8.2 13.5 1640 1650 6.8 13.7 24.6 3105 “ Spaghetti “ Vermicelli Beans.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.6 7.8 100 .5 8.3 1760 1670 1795 13.1 1620 1655 465 1815 1675 1635 1650 Buckwheat Flour 1620 Corn Flour Corn Meal (granular) 1655 “ Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour “ Meal Wheat Flaked 1690 “ Flour. Fruit “ Gingerbread “ Sponge 5. Cake.9 Californian} 27.5 14.3 18.9 1695 1665 1600 1665 1660 1625 21.6 7.4 12.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.1 1645 9.4 CAKES.7 8. Barley Meal “ Pearled 10.

4 1835 BREAD.1 1215 9. Buns.2 9. All kinds.9 1515 1275 1205 10.7 1470 1300 1300 1180 VARIOUS.6 ----- 2320 1785 1520 2. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.7 7.3 6. average 1800 Water 11. Chocolate 12. Currant “ Hot Cross Corn.9 1160 9.7 8.7 10.0 9.9 7.BISCUITS.0 Cocoa Candy Honey Molasses (cane) 1290 21.5 9. Plain “ Vienna “ Water Rye 9.9 2860 101 .0 9.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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