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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

and best cooked thus for invalids. of 33 .. and few cakes are made without them.. The best way of lightly boiling an egg is to put it in boiling water. Eggs often crack when they are put into enough boiling water to well cover them. 1 oz. Keep these stands in an airy place in a good current of fresh air. APPLE SOUFFLÉ.49 1. Beat them quite smooth. 8 oz. set the basin or saucepan on the side of the stove. and pour the whole into a buttered Soufflé tin. and let it stand just off the boil for five or six minutes. One can easily tell stale eggs from fresh ones by holding them up to a strong light... Another very good way is to have stands made with holes which will hold the eggs. Bake for 20 minutes in a moderately hot oven. they should not be indulged in too freely. and stir until it boils. Separate the yolks from the whites of the eggs. owing to the sudden expansion of the contents. 1 gill of new milk or half milk and half cream.22 12.. but the white of the egg is pure albumen (or nitrogen) and water... and mix them with the apple mixture.. and every week turn the eggs... There are various ways of preserving eggs for the winter. They can be prepared in a great variety of ways. 71. Water . ====== ====== Eggs take a long time to digest if hard boiled. of Allinson fine wheatmeal. mix them lightly with the rest. whilst stale ones look cloudy and opaque. in fact everything required for building up the organism of the young bird..00 lightly boiled. Nitrogen . All the fat of the egg is contained in the yolk. beat the yolks well.16 -----100.. 2 oz. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg.55 12. and return them to the stewpan. 4 eggs. They enter into a great many savoury and sweet dishes. 1 gill of milk. Fat . Mineral matter 74.24 15. cooking cheese... and serve at once. If they are not covered with water there is less danger of them cracking. Eggs contain both muscle and bone-forming material.11 12.11 1. of Allinson cornflour.00 Duck’s egg. especially when dishes are wanted quickly. of castor sugar (or more if the apples are very sour). 4 eggs.EGG COOKERY Eggs are a boon to cooks. next week the rounded end down. Eggs are a good food when taken in moderation. and the juice of 1 lemon.12 -----100.. Pare. so that one week they stand the pointed end down.. and mix it with the apples. then turn the mixture into a basin to cool.. cut up. of Parmesan or other good dry. Eggs are most easily digested raw or very CHEESE SOUFFLÉ. one of the best is by using the Allinson egg preservative. Whisk the whites to a stiff froth. As they are a highly nutritious article of food. Smooth the cornflour with the milk... 1 oz.. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. 4 apples. 1 oz. A fresh egg looks clear and transparent.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

0 .4 1.0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.4 Wimberries 180 140 .6 .7 .3 1.8 2.4 2.3 2.5 1.9 .3 .5 1.6 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.6 .8 .1 4.0 1.4 1.5 1. FRUIT—FRESH. .6 4.6 1.0 .0 .1 2.1 1.6 .4 1.7 lb.3 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.5 2. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.8 .8 .3 1.6 365 FRUIT—DRIED.8 2.

1 .0 .1 1.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .8 2.1 1.4 25.8 2.6 1.0 21.2 1.7 6.0 1.1 21.2 1.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.6 4.7 1.3 15.8 1.4 2.6 15.4 1.1 1.3 9.6 2.9 1.6 1.0 27.0 2620 3030 3075 3265 3165 10.8 29.6 8.1 .1 4.6 2.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.1 3.9 17.5 6.3 1.8 1.5 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.7 1.2 5.2 3.

Barley Meal “ Pearled 10.4 12.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25. small White 1675 GRAIN FOODS.4 CAKES.9 5.3 16.3 18.9 1695 1665 1600 1665 1660 1625 21.Pine Kernels Pistachios Walnuts “ “ Black } 34.8 100 .0 22.1 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.6 3105 “ Spaghetti “ Vermicelli Beans.5 14.1 10.5 1640 1650 6. Fruit “ Gingerbread “ Sponge 5.7 24.6 7. Cake.7 8.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.0 ----9.2 13.3 1760 1670 1795 13.2 10.7 8.8 13.1 16.5 8.9 Californian} 27.1 1645 9.6 7. or Wholemeal 1675 10.8 6.0 --- 18.0 6. ETC.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.

average 1800 Water 11.0 Cocoa Candy Honey Molasses (cane) 1290 21.5 9. Buns.7 8.2 9.1 1215 9. All kinds.9 1515 1275 1205 10.BISCUITS.7 1470 1300 1300 1180 VARIOUS. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls. Chocolate 12.7 10.0 9.9 2860 101 .7 7.4 1835 BREAD.9 7.0 9. Plain “ Vienna “ Water Rye 9. Currant “ Hot Cross Corn.3 6.9 1160 9.6 ----- 2320 1785 1520 2.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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