Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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green vegetables.

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

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

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

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

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

25

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

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

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

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

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

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

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

. and serve at once. Nitrogen .24 15. and mix them with the apple mixture. 1 oz. beat the yolks well. in fact everything required for building up the organism of the young bird. of Allinson cornflour. A fresh egg looks clear and transparent. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. Eggs often crack when they are put into enough boiling water to well cover them. but the white of the egg is pure albumen (or nitrogen) and water. and stir until it boils. ====== ====== Eggs take a long time to digest if hard boiled..11 1.49 1. so that one week they stand the pointed end down.00 Duck’s egg. cooking cheese.. 71..00 lightly boiled.. and the juice of 1 lemon. of Allinson fine wheatmeal. of castor sugar (or more if the apples are very sour). Separate the yolks from the whites of the eggs. 8 oz. one of the best is by using the Allinson egg preservative.. and let it stand just off the boil for five or six minutes.. mix them lightly with the rest.. One can easily tell stale eggs from fresh ones by holding them up to a strong light. Eggs contain both muscle and bone-forming material.. All the fat of the egg is contained in the yolk. whilst stale ones look cloudy and opaque. Eggs are a good food when taken in moderation. Mineral matter 74..EGG COOKERY Eggs are a boon to cooks.16 -----100. Beat them quite smooth. Another very good way is to have stands made with holes which will hold the eggs. then turn the mixture into a basin to cool.. of Parmesan or other good dry. and few cakes are made without them. 2 oz. APPLE SOUFFLÉ. 1 gill of milk. They enter into a great many savoury and sweet dishes.. and return them to the stewpan. They can be prepared in a great variety of ways. of 33 .. 1 oz. 1 gill of new milk or half milk and half cream.. 4 eggs.. Water . next week the rounded end down. they should not be indulged in too freely. Bake for 20 minutes in a moderately hot oven. 4 apples. and mix it with the apples. Keep these stands in an airy place in a good current of fresh air. Pare. set the basin or saucepan on the side of the stove. and pour the whole into a buttered Soufflé tin. As they are a highly nutritious article of food. The best way of lightly boiling an egg is to put it in boiling water. cut up.11 12. Eggs are most easily digested raw or very CHEESE SOUFFLÉ. Whisk the whites to a stiff froth. owing to the sudden expansion of the contents.. and every week turn the eggs. and best cooked thus for invalids. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. 1 oz.. Fat .22 12. There are various ways of preserving eggs for the winter.. especially when dishes are wanted quickly.. 4 eggs..55 12. If they are not covered with water there is less danger of them cracking. Smooth the cornflour with the milk.12 -----100.

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

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

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

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

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

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

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

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

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

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

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

SWISS EGGS.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

set aside to cool. Remove the stalks from 1 lb. but do not allow it to boil. Serve cold in custard glasses. or any juicy summer fruit.the fire until it thickens. red currants. cherries. 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. of fresh strawberries. You can make a fruit custard in this way. 77 . with strawberries. and while still hot pour carefully over the fruit. prepare 1 pint of custard with Allinson custard powder according to recipe given above. or in a glass dish poured over macaroons or sponge cakes. STRAWBERRY CUSTARD. as the eggs would curdle.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .6 1.0 .8 2.6 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.0 .4 2.0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.8 2.4 1.8 .1 4.8 .9 .1 2.7 . Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.6 4.5 1.1 1.3 .6 .4 Wimberries 180 140 .5 1.6 .3 .7 lb.4 1. FRUIT—FRESH.3 1.4 1.0 1.5 2.6 . .0 .8 .5 1.6 365 FRUIT—DRIED.3 2.3 1.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.

1 .9 17.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.6 4.1 .2 5.7 6.3 1.6 15.6 1.6 1.0 2620 3030 3075 3265 3165 10.8 2.4 1.0 21.1 1.3 15.2 1.8 29.1 1.6 8.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .1 3.8 2.0 27. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.4 25.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.9 1.2 3.1 1.3 9.5 1.1 4.7 1.5 6.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 21.7 1.8 1.2 1.8 1.6 2.6 2.0 1.4 2.0 .

5 1640 1650 6.3 1760 1670 1795 13.5 14.4 CAKES.8 6.3 16.Pine Kernels Pistachios Walnuts “ “ Black } 34.4 12.3 18. Cake.7 24.0 6.7 8.6 7.7 8.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25. or Wholemeal 1675 10.8 100 .0 22. small White 1675 GRAIN FOODS.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.2 10.1 16.0 --- 18.9 1695 1665 1600 1665 1660 1625 21.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.2 13.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.6 3105 “ Spaghetti “ Vermicelli Beans. ETC.1 10.6 7. Fruit “ Gingerbread “ Sponge 5. Barley Meal “ Pearled 10.9 5.0 ----9.8 13.9 Californian} 27.1 1645 9.5 8.

Chocolate 12.1 1215 9. All kinds.0 9.0 Cocoa Candy Honey Molasses (cane) 1290 21.7 8.9 2860 101 .BISCUITS.7 7.6 ----- 2320 1785 1520 2. Currant “ Hot Cross Corn.4 1835 BREAD.7 1470 1300 1300 1180 VARIOUS. Buns.9 1160 9.7 10.9 7.5 9. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.9 1515 1275 1205 10.0 9.2 9.3 6. Plain “ Vienna “ Water Rye 9. average 1800 Water 11.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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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,

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

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

125 .