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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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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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RICE

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

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

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

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

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

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

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

24

green vegetables.

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

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

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

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

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

25

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

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

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

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

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

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

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

1 oz. APPLE SOUFFLÉ. and every week turn the eggs.00 Duck’s egg.. of castor sugar (or more if the apples are very sour). A fresh egg looks clear and transparent. Another very good way is to have stands made with holes which will hold the eggs. of Parmesan or other good dry.49 1... they should not be indulged in too freely.. All the fat of the egg is contained in the yolk. As they are a highly nutritious article of food... owing to the sudden expansion of the contents. and return them to the stewpan. Eggs often crack when they are put into enough boiling water to well cover them. Bake for 20 minutes in a moderately hot oven. of Allinson fine wheatmeal. Mineral matter 74....EGG COOKERY Eggs are a boon to cooks. and mix it with the apples.. set the basin or saucepan on the side of the stove. and mix them with the apple mixture. Beat them quite smooth. 1 gill of new milk or half milk and half cream. 1 gill of milk. especially when dishes are wanted quickly. Fat . 2 oz. 8 oz.24 15. 1 oz. then turn the mixture into a basin to cool. Whisk the whites to a stiff froth.16 -----100.. mix them lightly with the rest. and let it stand just off the boil for five or six minutes. Eggs are most easily digested raw or very CHEESE SOUFFLÉ.. ====== ====== Eggs take a long time to digest if hard boiled. Pare. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. but the white of the egg is pure albumen (or nitrogen) and water.. Separate the yolks from the whites of the eggs.11 12.. one of the best is by using the Allinson egg preservative. beat the yolks well. Eggs contain both muscle and bone-forming material.. cut up. of Allinson cornflour. and serve at once.. and pour the whole into a buttered Soufflé tin. Water .00 lightly boiled. and few cakes are made without them.22 12.. There are various ways of preserving eggs for the winter.55 12. Keep these stands in an airy place in a good current of fresh air. 4 eggs. and best cooked thus for invalids. of 33 . 4 eggs.. Nitrogen . in fact everything required for building up the organism of the young bird. and stir until it boils. They can be prepared in a great variety of ways. Smooth the cornflour with the milk. 71.11 1. so that one week they stand the pointed end down. and the juice of 1 lemon. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. 1 oz. If they are not covered with water there is less danger of them cracking. Eggs are a good food when taken in moderation. They enter into a great many savoury and sweet dishes... 4 apples.12 -----100. next week the rounded end down. One can easily tell stale eggs from fresh ones by holding them up to a strong light. The best way of lightly boiling an egg is to put it in boiling water. cooking cheese. whilst stale ones look cloudy and opaque.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

assisting daily laxation—a most important consideration. and for carrying off the excess of the biliary and other intestinal secretions with the fæces. there must be from four to six parts of carbonaceous or heat and force-forming matter to one of nitrogen. A perfect food must contain carbonaceous. it must follow that wholemeal bread must be best for our daily use.BREAD & CAKES THE ADVANTAGES OF WHOLEMEAL BREAD. but this is untrue if the loaf is a proper one. evidence on every side shows. If wheat is such a perfect food. and passed over a magnet 81 . and thus the proportion of nitrogen is slightly increased. a layer of nitrogenous matter directly under this. for as a nation we eat daily a pound of it per head. The average composition of wheat is this:— Nitrogen Carbon Mineral Matter Water 12 72 4 12 100 From this analysis we observe that the nitrogenous matter is to the carbonaceous in the proportion of one-sixth. and of all grains wheat is the one which is nearest perfection. and many of the other things we eat are garnishings. and an inner kernel of almost pure starch. which is the composition of a perfect food. The grain should be first cleaned and brushed. and so it is for calves and babies. those who eat it are healthier. The next question is. Not many years ago books treating of food and nutrition always gave milk as the standard food. composition. also a certain bulk of innutritious matter for exciting secretion. and then using the resulting flour for breadmaking. nitrogenous. for separating the particles of food so that the various gastric and intestinal juices may penetrate and dissolve out all the nutriment. for bread is the staff of life. It is said we cannot live on bread alone. the bran. That such is the case. as in fermentation some of the starch is destroyed. We consume more of this article of food than of any other. passes in bulk through the bowels. and mineral matter in definite quantities. A grain of wheat consists of an outer hard covering or skin. People are now concerning themselves about the foods they eat. and from two to four per cent. and inquiring into their properties. and we ought to be sure that this is of the best kind. One food that is now receiving a good deal of attention is bread. and more cheerful than those who do not. or which supplies to the body those elements that it requires. being in a great measure insoluble. and suitability. all other things being equal. stronger. and this is as it ought to be. of mineral matter. and the peasantry of many countries live on very little else. Nowadays we use a grain food as the standard. Besides taking part in this composition. 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. at one time our prisoners were fed on it alone. Wholemeal bread comes nearer the standard of a perfect food than does the wheaten grain.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

6 4.4 2.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.5 1.6 .8 .4 Wimberries 180 140 .0 .6 .3 1.3 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .5 1.1 4.1 2.5 1.3 .0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.6 365 FRUIT—DRIED.4 1.8 2.7 lb.5 2.3 2. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.3 1.0 .6 1.4 1.0 .9 . .1 1.8 .6 .8 2. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.7 .6 .0 1.8 . FRUIT—FRESH.4 1.

9 17.0 2620 3030 3075 3265 3165 10.1 21.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .5 6.4 1.7 1.6 8.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.2 3.7 1.6 2. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.6 1.1 1.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.8 2.8 2.0 27.1 .4 25.3 15.1 3.6 1.7 6.9 1.0 .2 1.1 .1 1.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.0 1.8 1.5 1.8 29.2 1.6 4.1 1.0 21.8 1.3 1.1 4.6 15.6 2.4 2.2 5.3 9.

7 8.8 13.5 1640 1650 6.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.1 10.3 1760 1670 1795 13.9 Californian} 27.4 12.4 CAKES.1 1620 1655 465 1815 1675 1635 1650 Buckwheat Flour 1620 Corn Flour Corn Meal (granular) 1655 “ Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour “ Meal Wheat Flaked 1690 “ Flour. Fruit “ Gingerbread “ Sponge 5.3 16.1 1645 9.6 7.8 6.0 ----9. or Wholemeal 1675 10.2 10.6 7.6 3105 “ Spaghetti “ Vermicelli Beans.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.9 5.0 --- 18.0 22.8 100 .7 8.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.5 8.0 6. Barley Meal “ Pearled 10. small White 1675 GRAIN FOODS.5 14. ETC.7 24.3 18.9 1695 1665 1600 1665 1660 1625 21. Cake.2 13.Pine Kernels Pistachios Walnuts “ “ Black } 34.1 16.

average 1800 Water 11.9 2860 101 . Buns.7 1470 1300 1300 1180 VARIOUS.9 1515 1275 1205 10.7 10. Chocolate 12. Plain “ Vienna “ Water Rye 9.9 1160 9.0 9.9 7. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.1 1215 9. Currant “ Hot Cross Corn.4 1835 BREAD.2 9.0 9.0 Cocoa Candy Honey Molasses (cane) 1290 21.6 ----- 2320 1785 1520 2.7 8.BISCUITS.7 7. All kinds.5 9.3 6.

so that one cannot make a light bread from barley. 102 . and in old Latin and Greek books. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. and fat to keep us warm and give force. Barley has been used from very ancient days for making an intoxicating drink. [A] From this analysis we can judge that barley contains all the constituents of a good food. and there is a fair percentage of mineral matter for our bones and teeth. and it can be drunk as a change from tea.5 76. boil together a few minutes. the liquor made from barley was called Bouzah. BARLEY FOR BABIES. then eat. and it was made from barley. and 7 per cent. and its fleshforming matter is in the form of casin the same as is found in cheese. and to vegetable stews.” because they were fed on this grain whilst training. more than beef tea. of sugar. coffee. This casin is not elastic like the gluten of wheat.5 100. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. These Hordearii were like our pugilists. or “barley eaters.Mineral matters Water 2. of sugar. let cool.” meaning an intoxicating drink. BARLEY GRUEL. of fat in barley. We find frequent mention of it in the Bible. until the cup is full. and find this mixture invaluable. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7.0 14. from which we get our English word “booze. mixed in equal parts. add to this 1 pint of boiling milk and water. According to Pliny.0 INVALID COOKERY BARLEY. Allinson’s prepared barley may be eaten as porridge or pudding (see directions). an ancient Roman writer. Barley has been used as a food from time out of mind. Mix 1 large tablespoonful of Allinson’s barley with a little cold water.5 per cent.0 There is 2. Hops were not used for beer or ale in those days. During illness I advise and use barley water and milk. In Nubia. starch. mix this perfectly smooth with cold milk and cold water in equal parts. A little nutmeg gives a pleasant flavour. Pour into a saucepan and bring to the boil. except that they often fought to the death. sugar. and is most useful for making gruel and barley water. stirring all the time to prevent it getting lumpy. and cocoa. it is also good for adding to broth or soup. take from the fire. Barley contains about 7 per cent. Barley water contains a great deal of nourishment. and is much more nourishing than rice pudding. The first intoxicant drink made in this country was ale. In it we find casin and albumen for our muscles. and was the chief food of our peasantry until the beginning of the nineteenth century. the gladiators were called Hordearii. Barley is a good food.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

1 oz. rolled wheat, ½ pint milk, 1 tablespoonful of currants and sultanas mixed, sugar to taste. Cook the rolled wheat in the milk for fifteen minutes, then add the fruit, and let simmer another 15 minutes. Pour the mixture into a small pie-dish, and bake in the oven until golden brown.

1 potato, 1 small onion, 1 good handful of sorrel washed and chopped fine, a little butter, pepper and salt, ½ pint water, 1 gill milk. Peel, wash, and cut up the potatoes and onion, boil in the water till tender, and rub through a sieve. Return the mixture to the saucepan, add the milk, sorrel, butter, and seasoning. Simmer gently for 10 minutes, and serve.

SAVOURY BATTER.
No. 21.

FRENCH SOUP.
1 small onion chopped fine, 1 oz. of cheese shredded fine, 1 slice of dry toast, ¾ pint of water, a little milk, pepper and salt to taste. Break up the toast, and set all the ingredients over the fire; cook till the onion is tender, add ½ gill of milk, and serve.

2 oz. fine wheatmeal, 1 gill of milk, 1 egg, 1 teaspoonful finely chopped parsley, ½ small grated onion, ¼ oz. butter, pepper and salt. Make a batter of the meal, egg, and milk, mix in the other ingredients, pour the mixture into a buttered pie-dish, and bake the batter ½ hour.

STEWED FRUIT AND CUSTARD.
Any kind of stewed fruit. Custard: 1 gill of milk, sugar and vanilla to taste, and 1 egg. Heat the milk, beat up the egg, and stir the milk into it gradually; pour the mixture into a small jug, place this in a saucepan of fast-boiling water, keep stirring until the spoon gets coated, which shows that the custard is thickening. Remove the saucepan from the fire immediately, and continue stirring the custard until it is well thickened. Then cool it, placing the jug in cold water. When cold, serve with stewed fruit.

VEGETABLE PIE.
½ lb. potatoes, peeled and cut in pieces, ½ Spanish onion chopped up, 1 tomato, ½ oz. butter, pepper and salt, some paste for crust. Stew the potatoes and onion in a little water; when tender, cut up the tomato and mix it in, season and add the butter; place the vegetables in a small pie-dish, cover with paste, and bake ½ hour or until golden brown.

CHOCOLATE PUDDING.
½ oz. ground rice, ½ pint milk, 1 teaspoonful N.F. cocoa, a little vanilla, sugar to taste, and 1 egg. Boil the rice in the milk for 5 minutes, let it cool a little, mix in the egg, well-beaten, cocoa, sugar, and vanilla. Pour the mixture into a small pie-dish, and bake for 20 to 30 minutes.

No. 23.

GREEN PEA SOUP.
½ teacupful green peas, 1 or 2 finely chopped spring onions, a little butter, pepper and salt, a dessertspoonful of meal, and 1 gill of milk. Cook the green peas and spring onions in ½ pint of water until quite tender. Add the butter and seasoning, thicken the soup with the meal (which should be smoothed with the

No. 22.

SORREL SOUP.

120

milk), and boil the soup for a minute or two before serving.

MUSHROOM TARTLETS.
¼ lb. mushrooms, ½ oz. butter, pepper and salt, ½ oz. vermicelli, cooked and cold, a little paste for short crust. Stew the mushrooms in the butter, after having dried them and cut into pieces. When they are cooked mix them well with the vermicelli. Line a couple of patty pans with the paste, and bake the tartlets until golden brown. Serve with vegetables.

butter over night, fry the onion in the butter. Boil the beans in as much water as they absorb until quite tender. Then pass them through a nut-mill or mash them up, and mix with the fried onion, mashed potatoes, herbs, and seasoning; form into little rissoles, roll in breadcrumbs, place them on a buttered tin, place a few bits of butter on the top, and bake in the oven until a nice brown. Serve with vegetables.

RATAFIA CUSTARD.
½ pint hot milk, 1 egg well beaten, 1 oz. ratafia broken up, sugar and flavouring to taste. Mix the ingredients, pour the mixture into a small buttered pie-dish, and bake the custard in a moderate oven until set.

EVE PUDDING.
1 teacupful of breadcrumbs, 1 small apple, peeled, cored, and chopped fine, ½ oz. citron peel chopped fine, 1 oz. sultanas, ½ oz. oiled butter, 1 egg well beaten, the juice and rind of a small half-lemon, sugar to taste, and a few finely chopped almonds. Mix all the ingredients, pour the mixture into a small buttered basin, cover and steam for 1 hour. Serve with sweet sauce.

No. 25.

CLEAR SOUP WITH DROPPED DUMPLINGS.
Make ¾ pint of clear soup, and proceed for dumplings as follows: 1 egg, 1 tablespoonful of milk, 1 teaspoonful of fine wheatmeal. Beat up the egg, add the milk and smooth the meal with it, flavour with nutmeg. Gradually drop the mixture into the boiling soup, let cook for a minute, and serve.

No. 24.

MUSHROOM SOUP.
2 oz. mushrooms cut up small, ½ small onion chopped fine, 1 dessertspoonful of fine wheatmeal, pepper and salt, ½ oz. of butter, a little milk. Stew the mushrooms and onions together in the butter until well cooked, add ½ pint of water, and cook the vegetables for 10 minutes. Add seasoning, and the meal smoothed in a little milk. Let the soup thicken and boil up, and serve with sippets of toast.

SAVOURY SAUSAGES.
½ teacupful of breadcrumbs, 1 wellbeaten egg, ½ teacupful cold lentil purée 1 small finely chopped onion tried brown. Mix the ingredients, adding seasoning. Form into sausages, roll them in a little wheatmeal, and bake them a nice brown in the oven. Serve with vegetables and sauce.

BUTTER BEANS RISSOLES.
2 oz. butter beans, 1 tablespoonful of cold mashed potatoes, ½ small onion chopped fine, a pinch of herbs, ½ oz. of butter, seasoning to taste. Soak the beans in

BAKED CUSTARD.

121

½ pint hot milk, 1 egg, a little sugar and flavouring. Beat the egg, mix it with the milk, sweeten and flavour to taste; pour the custard into a small pie-dish, and bake until set.

pepper and salt to taste, ¼ oz. butter, ¼ pint milk, 1 teaspoonful of cornflour. Boil, peel, and mash the chestnuts, and set them over the fire with the onion, milk, ½ pint of water, and the butter. When it has boiled up, bind the soup with the cornflour, boil up, and serve.

No. 26.

MACARONI SAVOURY.
2 oz. of cold boiled macaroni cut small, ½ oz. grated cheese, 1 gill milk, 1 egg, 1 oz. fine wheatmeal, ½ oz. butter, seasoning to taste. Make a batter with the milk, egg, and meal, mix together with the macaroni, cheese, and the butter, previously oiled, season to taste; turn the mixture into a small pie-dish, and bake until a golden brown.

PARSNIP SOUP.
½ lb. parsnip, ¼ lb. potato, ½ small onion, ¼ oz. butter, pepper and salt, a little milk. Cut up the vegetables, cook them until tender, then rub through a sieve, return the mixture into a saucepan, add butter and seasoning, and as much milk as needed to make up the quantity of soup. Boil up and serve.

APPLE PUDDING.
½ lb. apples, 1 saltspoonful of cinnamon, sugar to taste, and some paste as for a short crust. Peel, core, and out up the apples. Line a pudding basin with paste, fill the basin with the apples, add sugar and cinnamon, cover with paste, and steam the pudding for 1 to 11/2 hours.

GROUND RICE CUTLETS.
2 oz. ground rice, 1 egg, ½ pint milk, a little nutmeg, a pinch of herbs, ½ oz. grated cheese, seasoning, and breadcrumbs. Boil the ground rice in the milk until stiff, add the egg, well beaten, and the other ingredients. Butter a flat tin and sprinkle with breadcrumbs, spread the mixture on the tin, sprinkle well with fine breadcrumbs, scatter bits of butter on the top, and bake until golden brown. Cut into pieces, dish up, and serve with vegetables and tomato sauce.

No. 28.

SEMOLINA SOUP.
½ gill of milk, 1 gill water, ½ oz. semolina, a very small piece of mace, ¼ oz. butter, ½ oz. grated cheese, pepper and salt to taste. Bring the milk and water to the boil with the mace, thicken with the semolina; cook gently for 10 minutes, remove the mace, add cheese, butter, and seasoning, and serve.

FRUIT TART.
Line a couple of patty pans with paste for short crust. Partly bake, then fill with any kind of stewed fruit, and finish baking. Serve hot or cold.

No. 27.

MACARONI CUTLETS.
2 oz. cold boiled macaroni, 1 egg, a pinch of herbs, halt a small grated onion, pepper and salt, breadcrumbs, and butter, or vege-butter. Beat the egg well, and mix

CHESTNUT SOUP.
½ lb. chestnuts, ½ small grated onion,

122

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

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

125 .

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