Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Eggs are most easily digested raw or very CHEESE SOUFFLÉ. One can easily tell stale eggs from fresh ones by holding them up to a strong light. Keep these stands in an airy place in a good current of fresh air. 1 oz. of 33 . Beat them quite smooth. cooking cheese. and every week turn the eggs. and the juice of 1 lemon. of Parmesan or other good dry.. set the basin or saucepan on the side of the stove.22 12. 4 eggs. If they are not covered with water there is less danger of them cracking. and best cooked thus for invalids.. mix them lightly with the rest.12 -----100. They can be prepared in a great variety of ways. cut up. The best way of lightly boiling an egg is to put it in boiling water. Eggs are a good food when taken in moderation. 71. next week the rounded end down. but the white of the egg is pure albumen (or nitrogen) and water. and pour the whole into a buttered Soufflé tin. so that one week they stand the pointed end down.. beat the yolks well. Another very good way is to have stands made with holes which will hold the eggs.. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. 1 gill of milk. one of the best is by using the Allinson egg preservative. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. and let it stand just off the boil for five or six minutes..24 15.55 12. and mix them with the apple mixture.. 2 oz. Nitrogen .. of Allinson fine wheatmeal. of Allinson cornflour. There are various ways of preserving eggs for the winter. and return them to the stewpan. Fat . 1 gill of new milk or half milk and half cream. Separate the yolks from the whites of the eggs. and stir until it boils. they should not be indulged in too freely.. Eggs often crack when they are put into enough boiling water to well cover them.. and few cakes are made without them.EGG COOKERY Eggs are a boon to cooks. ====== ====== Eggs take a long time to digest if hard boiled.00 Duck’s egg... 1 oz. and serve at once. Whisk the whites to a stiff froth.. then turn the mixture into a basin to cool. in fact everything required for building up the organism of the young bird..00 lightly boiled.11 1. A fresh egg looks clear and transparent. Smooth the cornflour with the milk. and mix it with the apples. APPLE SOUFFLÉ... As they are a highly nutritious article of food. Mineral matter 74. Eggs contain both muscle and bone-forming material.16 -----100. All the fat of the egg is contained in the yolk.. owing to the sudden expansion of the contents. 4 eggs. especially when dishes are wanted quickly.11 12.49 1. 1 oz.. of castor sugar (or more if the apples are very sour). whilst stale ones look cloudy and opaque. Water . They enter into a great many savoury and sweet dishes... 4 apples. Pare. Bake for 20 minutes in a moderately hot oven.. 8 oz.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.7 lb.6 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.4 1.4 1.5 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.4 2.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .0 1.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.6 . .1 4.3 1.1 1.8 2.3 .6 1.7 .8 2.8 .5 1. FRUIT—FRESH.6 365 FRUIT—DRIED.1 2.3 .8 .6 4.0 .0 .5 1.3 1.3 2.5 2.6 .9 .4 1.6 .4 Wimberries 180 140 .0 .8 .

1 21.2 3.1 4.5 6.0 21.6 1.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.9 1.3 9.6 4.6 2.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.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) 1.3 1.9 17.1 1.0 1.0 . Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.8 2.7 6.1 3.8 29.4 25.1 1.6 8.2 1.1 .2 1.8 2.6 1.1 1.4 2.7 1.6 15.7 1.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .6 2.8 1.3 15.8 1.0 27.2 5.1 .4 1.0 2620 3030 3075 3265 3165 10.5 1.

8 6.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.7 8.3 16.6 7.0 ----9.0 6.7 24.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.0 22.6 3105 “ Spaghetti “ Vermicelli Beans.8 13.3 18. Fruit “ Gingerbread “ Sponge 5. Cake.9 Californian} 27.1 1645 9. small White 1675 GRAIN FOODS.2 13.4 12.2 10.4 CAKES.Pine Kernels Pistachios Walnuts “ “ Black } 34. Barley Meal “ Pearled 10. ETC. or Wholemeal 1675 10.9 5.5 14.1 16.6 7.3 1760 1670 1795 13.0 --- 18.8 100 .7 8.1 10.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.9 1695 1665 1600 1665 1660 1625 21.5 8.1 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.5 1640 1650 6.

9 1160 9.7 7. Currant “ Hot Cross Corn.9 1515 1275 1205 10.9 7.6 ----- 2320 1785 1520 2.1 1215 9.BISCUITS.7 10.0 Cocoa Candy Honey Molasses (cane) 1290 21.3 6. Buns.5 9. average 1800 Water 11.4 1835 BREAD. All kinds.7 1470 1300 1300 1180 VARIOUS.0 9.9 2860 101 . Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.2 9. Plain “ Vienna “ Water Rye 9.7 8.0 9. Chocolate 12.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cut up the vegetables and cook them in ½ pint of water. 1 medium-sized potato. a little milk. 1-1/2 gills of water. 1 oz. adding seasoning and the mint. Cook the rice in the water and tomatoes until tender. Boil the green peas in ½ pint of water. Set them over the fire in the morning. ½ oz. Soak the sago over the fire in a little water. after picking them over and washing them. the cheese. pepper and salt and a pinch of mixed herbs. 1 oz. sugar to taste. rub the vegetables through a sieve. ½ teacupful tinned tomatoes. sultanas. Boil the vermicelli in the water until tender and all the water absorbed. Then rub all through a sieve. pepper and salt to taste. if the mixture is too moist. of vermicelli. 14. pour the mixture into a soup-or small basin. of oiled butter. 1 small Spanish onion. MACARONI AND TOMATOES. Then add seasoning. When the peas are tender. Form into 2 or 3 little cakes. add the butter oiled. 1 egg well beaten. SPLIT PEA SOUP. smooth the meal with a little milk. and serve. 2 ozs. of split peas cooked overnight. a slice of Spanish onion chopped up. of sago. and bake them a golden brown. of butter. Pour the custard over. a piece of celery. and steam the pudding for an hour. 13.½ oz. and serve. place little bits of butter on each. take out the mint. add the butter and seasoning. and a few breadcrumbs. of chopped almond. of butter. a little milk. 2 oz. 1 egg. ½ teacupful green peas. of potatoes cut into pieces. seasoning to taste. and bake the pudding from 30 to 45 minutes. 15. return the soup to the saucepan. TRIFLE. and squeeze the surplus out with a spoon. Let it cook for 2 to 3 minutes. ½ oz. 117 . a few ratafias. ½ saltspoonful of cinnamon. No. ¼ oz. Return to the saucepan. a little grated cheese. 1 gill of custard. adding a little herbs. pour the mixture into a buttered pie-dish. let it all soak for half an hour. Soak the peas in water overnight. ONION SOUP. a little butter. mix it with the other ingredients. Soak the bread in milk. 3 oz. 1 spray of mint. a little jam. seasoning to taste. add seasoning. or vege-butter. 1 gill of water. Serve with white sauce. of macaroni. 2 sponge cakes. 2 oz. a little milk. and cook them with the vegetables till quite tender. ¼ oz. of butter. VERMICELLI RISSOLES. and serve. 1 oz. wheatmeal. and thicken the soup. add the butter. No. the egg. Mix all the ingredients together. STEAMED PUDDING. spread them with jam. No. and serve with grated cheese and vegetables. arranging them in a little pie-dish. 2 oz. Cut the sponge cakes in half. tie with a cloth. a teaspoonful of fine meal. a few breadcrumbs. GREEN PEA SOUP. when almost tender drain off any water that is not absorbed. sprinkling crumbled ratafias and the almonds between the pieces of cake. When tender. of grated cheese.

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

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

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

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

SAVOURY BATTER.
No. 21.

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

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

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

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

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

No. 23.

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

No. 22.

SORREL SOUP.

120

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

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

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

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

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

No. 25.

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

No. 24.

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

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

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

BAKED CUSTARD.

121

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

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

No. 26.

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

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

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

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

No. 28.

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

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

No. 27.

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

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

122

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

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

125 .

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