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Amazing Vegetarian Recipes

Amazing Vegetarian Recipes

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Published by Rohan Shirodkar

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Published by: Rohan Shirodkar on Sep 05, 2010
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10/30/2011

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Sections

  • ARTICHOKE SOUP
  • HARICOT SOUP
  • BARLEY SOUP
  • BREAD SOUP
  • CABBAGE SOUP
  • CABBAGE SOUP (French)
  • SOUPS AND STEWS
  • 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
  • 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)
  • VEGETABLE SOUP
  • WHITE SOUP
  • BATER CELERY
  • BATER POTATO
  • BATER VEGETABLE
  • BUTER BEANS WITH PARSLEY SAUCE
  • CARROTS AND RICE
  • CAULIFLOWER AND POTATO PIE
  • CAULIFLOWER PIE
  • CELERY À LA PARMESAN
  • CELERY CROQUETES
  • CURRY SAVOURY
  • FAVOURITE PIE
  • FORCEMEAT BALLS
  • LENTIL PIE
  • LENTIL RISSOLES
  • LENTIL TURNOVERS
  • LENTILS (CURRIED), AND RICE
  • LENTILS (POTED), FOR SANDWICHES
  • MUSHROOM CUTLETS
  • MUSHROOM SAVOURY
  • MUSHROOM TARTLETS
  • MUSHROOM TURNOVERS
  • OATMEAL PIE-CRUST
  • ONION TART
  • ONION TURNOVER
  • POTATO PIE
  • POTATO AND TOMATO PIE
  • POTATOES AND MUSHROOM STEW
  • QUEEN’S APPLE AND ONION PIE
  • QUEEN’S ONION PIE
  • QUEEN’S TOMATO PIE
  • SAVOURY CUSTARD
  • SAVOURY CUSTARD (Another way)
  • SAVOURY FRITERS (1)
  • SAVOURY FRITERS (2)
  • SAVOURY TARTLETS
  • SPAGHETI AUX TOMATOES
  • SPANISH ONIONS (Stewed)
  • SPANISH ONIONS AND CHEESE
  • SPANISH ONIONS AND WHITE SAUCE
  • SPINACH DUMPLINGS
  • STEWED MUSHROOMS
  • STUFFED SPANISH ONIONS WITH BROWN SAUCE
  • SWEET CORN FRITERS
  • TOMATO PIE
  • TOMATO TORTILLA
  • TOMATOES AND ONION PIE
  • TOMATOES AU GRATIN
  • VEGETABLE BALLS
  • VEGETABLE MOULD
  • VEGETABLE PIE (1)
  • VEGETABLE PIE (2)
  • VEGETABLE STEW
  • YORKSHIRE PUDDING
  • MACARONI (Italian)
  • MACARONI CHEESE
  • MACARONI CREAM
  • MACARONI SAVOURY
  • RICE, HOW TO COOK
  • CURRIED RICE AND TOMATOES
  • PORTUGUESE RICE
  • RICE AND LENTILS
  • RICE AND ONIONS
  • SAVOURY RICE (Italian)
  • CHEESE OMELET
  • FRENCH BEAN OMELET
  • FRENCH OMELET WITH CHEESE
  • GARDENER’S OMELET
  • OMELET LENTIL
  • OMELET MACARONI
  • OMELET SAVOURY
  • OMELET SOUFFLÉ
  • OMELET SOUFFLÉ (SWEET)
  • OMELET TOMATO (1)
  • OMELET TOMATO (2)
  • OMELET TRAPPIST
  • SWEET OMELET (1)
  • SWEET OMELET (2)
  • SWEET OMELET (3)
  • GREEN VEGETABLES (General Remarks)
  • ARTICHOKES À LA SAUCE BLANCHE
  • ARTICHOKES À LA PARMESAN
  • ASPARAGUS (BOILED)
  • CARROTS WITH PARSLEY SAUCE
  • CAULIFLOWER WITH WHITE SAUCE
  • CELERY (ITALIAN)
  • CELERY (STEAMED) WITH WHITE CHEESE SAUCE
  • CELERY (STEWED) WITH WHITE SAUCE
  • MUSHROOMS (STEWED)
  • ONION TORTILLA
  • ONIONS (BRAISED)
  • ONIONS (SPANISH) (BAKED)
  • SCOTCH OR CURLY KAIL
  • TURNIPS (MASHED)
  • APPLE SOUFFLÉ
  • CHEESE SOUFFLÉ
  • EGG COOKERY
  • CHOCOLATE SOUFFLÉ
  • EGG AND CHEESE
  • EGG AND CHEESE FONDU
  • EGG AND TOMATO SAUCE
  • EGG SALAD WITH MAYONNAISE
  • EGGS À LA BONNE FEMME
  • EGGS À LA DUCHESSE
  • EGGS AND CABBAGE
  • EGGS AU GRATIN
  • FORCEMEAT EGGS
  • MUSHROOM AND EGGS
  • MUSHROOM SOUFFLÉ
  • POTATO SOUFFLÉ
  • RATAFIA SOUFFLÉ
  • RICE SOUFFLÉ
  • SAVOURY CREAMED EGGS
  • SAVOURY SOUFFLÉ
  • SCALLOPED EGGS
  • SPINACH TORTILLA
  • STIRRED EGGS ON TOAST
  • SWEET CREAMED EGGS
  • SWISS EGGS
  • TARRAGON EGGS
  • TOMATO SOUFFLÉ
  • WATER EGGS
  • ARTICHOKE SALAD
  • CAULIFLOWER SALAD
  • CUCUMBER SALAD
  • EGG MAYONNAISE
  • POTATO SALAD (1)
  • POTATO SALAD (2)
  • SPANISH SALAD
  • SUMMER SALADS
  • POTATO BIRD’S NEST
  • POTATO CHEESE
  • POTATO CHEESECAKES
  • POTATO CROQUETES
  • POTATO PUDDING
  • POTATO ROLLS (BAKED)
  • POTATO ROLLS (Spanish)
  • POTATO SALAD (MASHED)
  • POTATO SAUSAGES
  • POTATO SNOW (a Prety Dish)
  • POTATO SURPRISE
  • POTATO WITH CHEESE
  • POTATOES À LA DUCHESSE
  • POTATOES (BROWNED)
  • POTATOES AND CARROTS
  • POTATOES (CURRIED)
  • POTATOES (MASHED)
  • POTATOES (MASHED)(another way)
  • POTATOES (MILK)
  • POTATOES (MILK) WITH CAPERS
  • POTATOES (SAVOURY)
  • POTATOES (SCALLOPED)
  • POTATOES (STUFFED) (1)
  • POTATOES (STUFFED)(2)
  • POTATOES (STUFFED) (3)
  • POTATOES (STUFFED) (4)
  • POTATOES (TOASTED)
  • APRICOT SAUCE
  • BOILED ONION SAUCE
  • BROWN SAUCE (1)
  • BROWN SAUCE (2)
  • CHOCOLATE SAUCE
  • CURRANT SAUCE (RED & WHITE)
  • CURRY SAUCE (1)
  • CURRY SAUCE (2)
  • CURRY SAUCE (BROWN)
  • EGG CAPER SAUCE
  • EGG SAUCE
  • EGG SAUCE WITH SAFFRON
  • FRIED ONION SAUCE
  • HERB SAUCE
  • HORSERADISH SAUCE
  • MAYONNAISE SAUCE
  • MILK FROTH SAUCE
  • MINT SAUCE
  • MUSTARD SAUCE
  • ORANGE FLOWER SAUCE
  • ORANGE FROTH SAUCE
  • PARSLEY SAUCE
  • RASPBERRY FROTH SAUCE
  • RATAFIA SAUCE
  • ROSE SAUCE
  • SAVOURY SAUCE
  • TARTARE SAUCE
  • TOMATO SAUCE (1)
  • TOMATO SAUCE (2)
  • WHEATMEAL SAUCE
  • WHITE SAUCE (1)
  • WHITE SAUCE (2)
  • WHITE SAUCE (SAVOURY)
  • ALMOND PUDDING (1)
  • ALMOND PUDDING (2)
  • APPLE CHARLOTE
  • APRICOT PUDDING
  • BAKED CUSTARD PUDDING
  • BARLEY (PEARL) AND APPLE PUDDING
  • BATER JAM PUDDING
  • BATER PUDDING
  • BELGIAN PUDDING
  • BIRD-NEST PUDDING
  • BREAD AND JAM PUDDING
  • BREAD SOUFFLÉ
  • BUCKINGHAM PUDDING
  • CABINET PUDDING (1)
  • CABINET PUDDING (2)
  • CABINET PUDDING (3)
  • CANADIAN PUDDING
  • CARROT PUDDING
  • CHOCOLATE MOULD
  • CHOCOLATE PUDDING
  • CHOCOLATE PUDDING (STEAMED)
  • CHOCOLATE TRIFLE
  • CHRISTMAS PUDDING (1)
  • CHRISTMAS PUDDING (2)
  • CHRISTMAS PUDDING (3)
  • CHRISTMAS PUDDING (4)
  • COCOA PUDDING
  • COCOANUT PUDDING (1)
  • COCOANUT PUDDING (2)
  • COLLEGE PUDDING
  • CUSTARD PUDDING
  • CUSTARD PUDDING WITHOUT EGGS
  • EMPRESS PUDDING
  • FEATHER PUDDING
  • FRUIT AND CUSTARD PUDDING
  • GIANT SAGO PUDDING
  • GOOSEBERRY SOUFFLÉ
  • GREENGAGE SOUFFLÉ
  • GROUND RICE PUDDING
  • HASTY MEAL PUDDING (1)
  • HASTY MEAL PUDDING (2)
  • LEMON PUDDING
  • LENTIL FLOUR PUDDING
  • LONDON PUDDING
  • MACARONI PUDDING (1)
  • MACARONI PUDDING (2)
  • MALVERN PUDDING
  • MARLBOROUGH PUDDING
  • MELON PUDDING
  • MINCEMEAT PANCAKES
  • NEWCASTLE PUDDING
  • NURSERY PUDDING
  • OATMEAL PANCAKES
  • OATMEAL PUDDING
  • OMELET SOUFFLÉ (1)
  • OMELET SOUFFLÉ (2)
  • ORANGE PUDDING
  • OXFORD PUDDING
  • PANCAKE PUDDING
  • 7 pancakes
  • PARADISE PUDDING
  • POOR EPICURE’S PUDDING
  • POPPY-SEED PUDDING
  • PRUNE PUDDING
  • RICE PUDDING (French)
  • ROLLED WHEAT PUDDING
  • SEMOLINA BLANCMANGE
  • SEMOLINA PUDDING
  • SIMPLE PUDDING
  • SIMPLE FRUIT PUDDING
  • SIMPLE SOUFFLÉ
  • SPANISH PUDDING
  • SPONGE DUMPLINGS
  • STUFFED SWEET ROLLS
  • VANILLA CHESTNUTS (for Dessert)
  • WINIFRED PUDDING
  • PIE-CRUSTS
  • BLANCMANGE TARTLETS
  • CHEESECAKES (ALMOND)
  • CHOCOLATE TARTS
  • MARLBOROUGH PIE
  • LEMON CREAM (for Cheesecakes)
  • LEMON TART
  • BLANCMANGE
  • BLANCMANGE (LEMON) (a very good Summer Pudding)
  • BLANCMANGE EGGS
  • ORANGE MOULD (1)
  • ORANGE MOULD (2)
  • BLANCMANGES
  • APRICOT CREAMS
  • BLACKBERRY CREAM
  • CHOCOLATE CREAM
  • CHOCOLATE CREAM (French) (1)
  • CHOCOLATE CREAM (WHIPPED)
  • EGG CREAM
  • MACAROON CREAM
  • RASPBERRY CREAM
  • RUSSIAN CREAM
  • STRAWBERRY CREAM
  • WHIPPED CREAMS
  • ALMOND CUSTARD
  • BAKED APPLE CUSTARD
  • BAKED CUSTARD
  • CARAMEL CUSTARD
  • CARAMEL CUP CUSTARD (French)
  • CUSTARD (ALLINSON)
  • CUSTARD IN PASTRY OR KENTISH PUDDING PIE
  • GOOSEBERRY CUSTARD
  • GOOSEBERRY FOOL
  • MACARONI CUSTARD
  • MACAROON CUSTARD
  • ORANGE CUSTARD
  • RASPBERRY CUSTARD
  • STRAWBERRY CUSTARD
  • APPLES (BUTERED)
  • APPLE CAKE
  • APPLES (DRYING)
  • APPLE DUMPLINGS
  • APPLE FOOL
  • APPLE FRITERS
  • APPLE PANCAKES
  • APPLE PUDDING
  • APPLE SAGO
  • APPLE TART (OPEN)
  • THE ADVANTAGES OF WHOLEMEAL BREAD
  • BARLEY BANNOCKS
  • BUTER BISCUITS
  • BUTERMILK CAKE
  • BUTERMILK CAKES
  • CHOCOLATE BISCUITS
  • CHOCOLATE CAKE (1)
  • CHOCOLATE CAKE (2)
  • CHOCOLATE MACAROONS
  • COCOANUT BISCUITS
  • COCOANUT DROPS
  • COCOANUT ROCK CAKES
  • CORNFLOUR CAKE
  • CRISP OATMEAL CAKES
  • DYSPEPTICS’ BREAD
  • DOUGHNUTS
  • ICING FOR CAKES
  • LIGHT CAKE
  • LUNCH CAKE
  • OATMEAL BANNOCKS
  • OATMEAL FINGER-ROLLS
  • PLAIN CAKE
  • POTATO FLOUR CAKES
  • QUEEN’S SPONGE CAKE
  • RICE CAKES (1)
  • RICE CAKES (2)
  • RICE AND WHEAT BREAD
  • ROCK SEED CAKES
  • SALLY LUNN
  • SEED CAKE (1)
  • SEED CAKE (2)
  • SEED CAKE (3)
  • SEED CAKE (4)
  • SEED CAKE (5)
  • SEED CAKE (6)
  • SLY CAKES
  • SPONGE CAKE (1)
  • SPONGE CAKE (2)
  • SPONGE CAKE ROLY-POLY
  • UNFERMENTED BREAD
  • UNFERMENTED FINGER- ROLLS
  • VICTORIA SANDWICH
  • WHOLEMEAL BREAD (FERMENTED)
  • WHOLEMEAL CAKE
  • WHOLEMEAL GEMS
  • WHOLEMEAL ROCK CAKES
  • A DISH OF SNOW
  • CAULIFLOWER AU GRATIN
  • COMPÔTE OF ORANGES AND APPLES
  • CRUST FOR MINCE PIES
  • GROUND RICE PANCAKES
  • MACARONI PANCAKES
  • MINCEMEAT
  • MINCEMEAT (another)
  • ORANGE FLOWER PUFF
  • ORANGES IN SYRUP
  • RASPBERRY FROTH
  • SNOWBALLS
  • STEWED PEARS AND VANILLA CREAM
  • TIPSY CAKE
  • VEGETABLE PIE
  • GOLDEN SYRUP PUDDING
  • CABINET PUDDING
  • LEEK SOUP
  • A WEEK’S MENU
  • BARLEY FOR BABIES
  • BARLEY FOR INVALIDS AND ADULTS
  • BLACK CURRANT TEA
  • OATMEAL PORRIDGE
  • DR. ALLINSON’S NATURAL FOOD
  • II. MIDDAY MEALS
  • SAVOURY DISHES MADE WITH BATER
  • STEWED FRUIT PUDDING
  • A MONTH’S MENUS FOR ONE PERSON
  • WHEATMEAL PUDDING
  • CLEAR SOUP (Julienne)
  • CLEAR TOMATO SOUP
  • MACARONI WITH CHEESE
  • RICE AND TOMATOES
  • RICE CHEESE SOUP
  • STEWED PRUNES AND GRATED COCOANUT
  • RICE AND MUSHROOMS
  • VERMICELLI RISSOLES
  • BAKED APPLES AND WHITE SAUCE
  • CHOCOLATE BLANCMANGE
  • RICE CHEESECAKES
  • APPLE AND ONION PIE
  • MACARONI PUDDING
  • BUTER BEANS RISSOLES
  • CLEAR SOUP WITH DROPPED DUMPLINGS
  • SAVOURY SAUSAGES
  • MACARONI CUTLETS
  • GROUND RICE CUTLETS
  • BEETROOT FRITERS
  • DEVONSHIRE SANDWICHES
  • TOMATOES ON TOAST
  • CHEESE SANDWICHES
  • CHOCOLATE SANDWICHES
  • CURRY SANDWICHES

Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

5

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

set the basin or saucepan on the side of the stove.11 12.49 1. 1 oz. 1 gill of new milk or half milk and half cream. and return them to the stewpan.. 8 oz. Eggs often crack when they are put into enough boiling water to well cover them.22 12. of Allinson fine wheatmeal. 1 oz. and mix it with the apples.. and let it stand just off the boil for five or six minutes. in fact everything required for building up the organism of the young bird. Eggs contain both muscle and bone-forming material. they should not be indulged in too freely. One can easily tell stale eggs from fresh ones by holding them up to a strong light. Whisk the whites to a stiff froth. A fresh egg looks clear and transparent... Separate the yolks from the whites of the eggs.11 1.EGG COOKERY Eggs are a boon to cooks. then turn the mixture into a basin to cool. Smooth the cornflour with the milk.24 15. 1 gill of milk. Beat them quite smooth. cut up. Mineral matter 74.. Water .16 -----100. 4 eggs. Eggs are a good food when taken in moderation. and every week turn the eggs. There are various ways of preserving eggs for the winter.. so that one week they stand the pointed end down. Pare.. Another very good way is to have stands made with holes which will hold the eggs.. of Parmesan or other good dry. and the juice of 1 lemon. All the fat of the egg is contained in the yolk. They enter into a great many savoury and sweet dishes. and pour the whole into a buttered Soufflé tin... and stew the apples with the sugar and lemon juice until they are reduced to a pulp. and serve at once. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. Fat . Keep these stands in an airy place in a good current of fresh air.. cooking cheese. Nitrogen .. and mix them with the apple mixture. 71. If they are not covered with water there is less danger of them cracking. of Allinson cornflour. and best cooked thus for invalids.00 lightly boiled. The best way of lightly boiling an egg is to put it in boiling water. and few cakes are made without them. ====== ====== Eggs take a long time to digest if hard boiled. As they are a highly nutritious article of food.. owing to the sudden expansion of the contents. 2 oz. They can be prepared in a great variety of ways. Bake for 20 minutes in a moderately hot oven. 4 apples.. of 33 . APPLE SOUFFLÉ..... and stir until it boils. mix them lightly with the rest. 4 eggs.55 12. of castor sugar (or more if the apples are very sour). whilst stale ones look cloudy and opaque. 1 oz. beat the yolks well. but the white of the egg is pure albumen (or nitrogen) and water. next week the rounded end down.00 Duck’s egg. Eggs are most easily digested raw or very CHEESE SOUFFLÉ. one of the best is by using the Allinson egg preservative..12 -----100.. especially when dishes are wanted quickly.

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

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

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

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

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

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

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

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

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

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

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

SWISS EGGS.

38

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

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

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

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

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

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

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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

40

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .7 .6 .1 1.5 1.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.6 1.6 4. .3 2.8 .0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.6 365 FRUIT—DRIED.3 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.8 2.0 1.6 .5 1.6 .4 2.0 .5 2.3 .1 4.8 .8 2.5 1.4 Wimberries 180 140 .0 .4 1.3 .0 .9 .4 1.7 lb.1 2. FRUIT—FRESH.4 1.3 1.8 .6 .

4 25.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .8 29.6 2.0 27.8 1.9 1.3 15.9 17.5 6.1 1.6 1.7 6.3 9.1 1.7 1.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.1 1.8 2.1 3.6 2.4 2.1 .3 1.5 1.6 1.8 2.2 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. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.1 21.2 1.0 1.6 4.7 1.0 .2 5.1 .1 4.0 2620 3030 3075 3265 3165 10.4 1.2 3.0 21.8 1.6 8.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.6 15.

4 CAKES.1 16.9 Californian} 27.8 100 .3 16.0 ----9. or Wholemeal 1675 10.Pine Kernels Pistachios Walnuts “ “ Black } 34.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.6 7.0 --- 18.2 10.5 14.8 6.5 1640 1650 6.5 8.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25. ETC.9 5.1 1645 9.3 18.6 3105 “ Spaghetti “ Vermicelli Beans. Fruit “ Gingerbread “ Sponge 5.0 6.0 22.7 24.3 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. small White 1675 GRAIN FOODS.7 8. Cake.8 13.4 12.7 8.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.9 1695 1665 1600 1665 1660 1625 21.6 7.1 10.2 13. Barley Meal “ Pearled 10.

7 10.9 2860 101 . Chocolate 12.1 1215 9.7 8.9 1160 9.0 9. Plain “ Vienna “ Water Rye 9.7 7.0 9.0 Cocoa Candy Honey Molasses (cane) 1290 21.5 9.BISCUITS.4 1835 BREAD. Buns. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.9 7.6 ----- 2320 1785 1520 2. average 1800 Water 11.3 6.9 1515 1275 1205 10. Currant “ Hot Cross Corn.7 1470 1300 1300 1180 VARIOUS.2 9. All kinds.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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