VINNYS A1 STORE

VINNYS EBOOK OF DR. ALLINSON'S COOKERY BOOK
Comprising many valuable Vegetarian Recipes
1915

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VINNYS A1 STORE

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INDEX
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A Dish of Snow Allinson's Custard Almond Cheesecakes Almond, Chocolate, Pudding Almond Custard Almond Pudding (1) Almond Pudding (2) Almond Rice Pudding A Month's Menu for One Person Analysis Apple Cookery— r Apple Cake r Apple Charlotte r Apple Dumplings r Apple Fool r Apple Fritters r Apple Jelly r Apple Pancakes r Apple Pudding r Apple Pudding (Nottingham) r Apple Sago r Apple Sauce r Apple Tart (open) r Apples, Buttered r Apples, Drying r Apples (Rice) r Eve Pudding Apple & Barley (Pearl) Pudding Apple Charlotte Apple Custard, Baked Apple Sauce Apple Soufflé Apple & Orange Compôte Apricot Cream

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Apricot Sauce Apricot Pudding Artichoke Salad Artichoke Soup Artichokes À la Parmesan Artichokes À la Sauce Blanche Artichokes aux Tomato Asparagus, Boiled A Week's Menu Baked Apple Custard Baked Custard Baked Custard Pudding Banana, Wholemeal Pudding Barley (Pearl) and Apple Pudding Barley Soup Batter, Celery Batter, Jam Pudding Batter, Potato Batter, Pudding Batter, Sweet Batter, Vegetable Bean, French, Omelet Bean Pie Beans, Butter, with Parsley Sauce Belgian Pudding Bird's Nest Pudding Biscuits— r Butter r Chocolate r Cocoanut Blackberry Cream Blancmange Blancmanges Blancmange, Chocolate Blancmange, Eggs Blancmange, Lemon Blancmange— r Orange Mould (1) r Orange Mould (2) Blancmange, Semolina

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Blancmange, Tartlets Boiled Onion Sauce Bread and Cakes— r Barley Bannocks r Buns r Bun Loaf r Buns, Plain r Chocolate (1) r Chocolate (2) r Chocolate Macaroons r Cocoanut Biscuits r Cocoanut Drops r Crackers r Cinnamon Madeira Cake r Doughnuts r Dyspeptics' r Oatmeal Bannocks r Sally Luns r Unfermented r Victoria Sandwiches r Wholemeal Gems r Wholemeal Rock Cakes Bread and Cheese Savoury Bread and Jam Pudding Bread Pudding (steamed) Bread Puddings, substantial Bread Soufflé Bread Soup Bread, Wheat & Rice Bread, Wholemeal Fermented Brown Curry Sauce Brown Gravy Brown Gravy Sauce Brown Sauce (1) Brown Sauce (2) Brown Sauce & Stuffed Spanish Onions Brunak Butter Beans with Parsley Sauce Butter Biscuits Buttered Apples Buttermilk Cake

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Buckingham Pudding Bun Pudding Cabbage Cabbage and Eggs Cabbage Soup Cabbage Soup (French) Cabinet Pudding (1) Cabinet Pudding (2) Cabinet Pudding (3) Cake, Lunch Cakes— r Apple (German) r Cocoanut Rock r Cornflower r Crisp Oatmeal r Ginger Sponge r Lemon r Light r Madeira r Orange r Plain r Potato r Potato Flour r Queen's Sponge r Rice (1) r Rice (2) r Rock Seed r Seed (1) r Seed (2) r Seed (3) r Seed (4) r Seed (5) r Seed (6) r Sly r Sponge (1) r Sponge (2) r Sponge, Roly-poly r Tipsy r Wholemeal r Wholemeal Rock

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Canadian Pudding Caper Sauce Caper Soup Caramel Custard Caramel Cup Custard Carrot Pudding Carrot Soup (1) Carrot Soup (2) Carrots and Potatoes Carrots and Rice Carrots with Parsley Sauce Cauliflower au Gratin Cauliflower and Potato Pie Cauliflower Pie Cauliflower Salad Cauliflower Soup Cauliflower with White Sauce Celery à la Parmesan Celery Batter Celery Clear Soup Celery Croquettes Celery, Italian Celery, Steamed, with White Cheese Sauce Celery, Stewed, with White Sauce Charlotte, Apple Cheese & Bread Savoury Cheese and Eggs Cheese & Egg Fondu Cheese and Spanish Onions Cheesecakes, Almond Cheesecakes, Potato Cheese, Cream, Sandwiches Cheese, Macaroni Cheese Omelet Cheese, Potato Cheese Salad Cheese Sandwiches Cheese Soufflé Chestnut Pie Chestnuts, Vanilla Chocolate Almond Pudding

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Chocolate Blancmange Chocolate Biscuits Chocolate Cake (1) Chocolate Cake (2) Chocolate Cream Chocolate Cream (French) Chocolate Cream, Whipped Chocolate Macaroons Cinnamon Madeira Cakes Chocolate Mould Chocolate Pudding Chocolate Pudding, Steamed Chocolate Sandwiches Chocolate Sauce Chocolate Soufflé Chocolate Trifle Chocolate Tarts Christmas Pudding (1) Christmas Pudding (2) Christmas Pudding (3) Christmas Pudding (4) Clear Celery Soup Clear Soup Clear Soup, with Dumplings Cocoa Pudding Cocoanut Biscuits Cocoanut Drops Cocoanut Pudding (1) Cocoanut Pudding (2) Cocoanut Rock Cakes Cocoanut Soup Colcanon College Pudding Compôte of Oranges and Apples Corn Pudding Corn Soup Corn, Sweet, Fritters Cornflower Cake Crackers Cream— r Apricot

Celery Crusts for Mince Pies Cucumber Salad Cup Custard Currant (Black). Tea Currant Sauce. and Stewed Pears r Whipped Crisp Oatmeal Cakes Croquettes. Red and White Curry Balls Curry Sandwiches Curry Sauce (1) Curry Sauce (2) Curry Sauce. Whipped r Egg r Lemon r Lemon Tarts r Macaroon r Macaroni r Orange r Raspberry r Russian r Strawberry r Swiss r Vanilla.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q Blackberry r Cheese Sandwiches r Chocolate r Chocolate (French) r Chocolate. Brown Curry Savoury Curried Eggs Curried Lentils & Rice Curried Potatoes Curried Rice Curried Rice & Lentils Curried Rice and Tomatoes Custards— r And Fruit Puddings r Allinson's r Almond r . Potato Croquettes.

Mushroom r Devonshire Sandwiches Doughnuts Dried Apples Dumplings. Sponge Dyspeptics' Bread Egg Cookery— r Apple Soufflé r Cheese Soufflé r Chocolate Soufflé r Curried Eggs r Egg and Cheese r Egg & Cheese Fondu r Egg and Tomato Sandwiches r Egg and Tomato Sauce r Egg Salad and Mayonnaise r Egg Salmagundi with Jam .VINNYS A1 STORE q q q q q q q q q q q Baked r Baked Apple r Caramel r Caramel Cup r Cup r Frumenty r Gooseberry r Gooseberry Fool r In Pastry r Macaroni r Macaroon r Orange r Pastry r Pudding r Pudding. Spinach Dumplings. Baked r Pudding without Eggs r Raspberry r Strawberry r Savoury (1) r Savoury (2) Cutlets. Apple Dumplings.

VINNYS A1 STORE q q q q q q q q q q q q q q Egg Savoury r Eggs à la Bonne Femme r Eggs à la Duchesse r Eggs au Gratin r Eggs and Cabbage r Eggs and Mushrooms r Eggs. Poached r Eggs. Scalloped r Eggs. Swiss r Eggs. Water r Forcemeat Eggs r French Eggs r Mushroom Soufflé r Potato Soufflé r Ratafia Soufflé r Rice Soufflé r Savory Creamed Eggs r Savory Soufflé r Spinach Tortilla r Stirred Eggs on Toast r Sweet Creamed Eggs r Tomato Soufflé Egg and Tomato Sandwiches Egg Blancmange Egg Caper Sauce Egg Cream Egg Mayonnaise Egg Sauce Egg Sauce with Saffron Empress Puddings Eve Pudding r Favourite Pie Feather Pudding Flour Lentil Pudding Flour Potato Cakes . Tomato r Eggs. Scotch r Eggs. Stuffed r Eggs. Sweet Creamed r Eggs. Tarragon r Eggs.

Apple Fritters. Savoury (1) Fritters.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Forcemeat Balls Forcemeat Eggs French Bean Omelet French Eggs French Omelet with Cheese French Sauce Fried Onion Sauce Fritters. Pudding Frumenty Gardener Omelet Giant Sago Pudding Ginger Sponge Cake Golden Syrup Puddings Gooseberry Custard Gooseberry Fool Gooseberry Soufflé Greengage Soufflé Green Pea and Rice Soup Green Vegetables Ground Rice Pancakes Ground Rice Pudding Gruel Gruel Barley Haggis Haricot Soup Hasty Meal Pudding (1) Hasty Meal Pudding (2) Herb Omelet Herb Pie Herb Sauce Horseradish Sauce Hot-Pot . Savoury (2) Fritters. Stewed. Rice Fritters. Sweet Corn Fruit and Custard Pudding Fruit.

Tapioca Icing for Cakes Improved Milk Puddings Invalid Cookery— r Barley for Babies r Barley for Invalids and Adults r Barley Gruel r Barley Jelly r Barley Porridge r Barley Puddings r Barley Water r Black Currant Tea r Bran Tea r Cocoa r Lemon Water r Oatmeal Porridge . Allinson's— s Biscuits s Blancmange Powder s Books on Health s Breakfast Oats s Crushed Wheat s Custard Powder s Fine Ground Wheatmeal s Finest Nut Oil s Food for Babies s Food "Power" s Hair Restorer s Hair Tonic s Natural Food Cocoa s Natural Food Chocolate s Prepared Barley s Salad Oil s Simple Ointment s Specialities s Tar Soap s Vege-Butter s Wholemeal s Wholemeal Lunch Biscuits s Wholemeal Rusks Ice.VINNYS A1 STORE q q q q q Index to Advertisements— r Brunak r Dr.

Potted. Italian Macaroni Omelet Macaroni Pancakes . for Sandwiches Light Cakes London Pudding Lunch Cake Macaroni Cheese Macaroni Cream Macaroni Custard Macaroni. & Rice Lentils. Curried. Barley Jumbles Kentish Pudding Pie Leek Pie Leek Soup (1) Leek Soup (2) Leeks Lemon Blancmange Lemon Cakes Lemon Cream Lemon Cream Tarts Lemon Pudding Lemon Tart Lemon Trifle Lentil Flour Pudding Lentil Omelet Lentil Pie Lentil Rissoles Lentil Soup Lentil Turnovers Lentils and Rice Lentils. Apple Jellies.VINNYS A1 STORE r r r q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Oatmeal Water Rice Pudding Italian Macaroni Jam & Bread Pudding Jam Batter Pudding Jellies.

Chocolate Madeira Cake Malvern Pudding Marlborough Pie Marlborough Pudding Marmalade (Orange) Pudding Mayonnaise Egg Mayonnaise Sauce Melon Pudding Milk Froth Sauce Milk Pudding Milk Puddings.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Macaroni Pudding (1) Macaroni Pudding (2) Macaroni Savoury Macaroni Stew Macaroon Macaroon Cream Macaroon Custard Macaroon. Stewed Mustard Sauce Natural Food for Babies Natural Food for Invalids and Adults Newcastle Pudding . Improved Milk Soup Milk Soup for Children Mincemeat (1) Mincemeat (2) Mincemeat Pancakes Minestra Mint Sauce Mushroom Cutlets Mushroom and Eggs Mushroom and Potato Stew Mushroom Pie Mushroom Savoury Mushroom Soufflé Mushroom Tart and Gravy Mushroom Tartlets Mushroom Turnover Mushrooms.

Tomato (2) Omelet. Tomato (1) Omelet. Gardener's Omelet. Sweet (2) Omelet. Savoury Omelet Soufflé (1) Omelet Soufflé (2) Omelet Soufflé (Sweet) Omelet.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Nursery Pudding Oatmeal Bannocks Oatmeal Cakes (Crisp) Oatmeal Finger Rolls Oatmeal Pancakes Oatmeal Pie Crust Oatmeal Pudding Oatmeal Soup Olive Sauce Omelet. Sweet (1) Omelet. Herbs Omelet. Trappist Omelets. Lentil Omelet. Cheese Onion and Rice Soup Onion Omelet Onion Pie & Tomato Onion Salad Onion Sauce Onion Soup (French) Onion Tart Onion Tortilla Onion Turnover Onion (Boiled) Sauce Onion (Fried) Sauce Onions (Braised) Onions and Queen's Apple Pie . French Bean Omelet (French) with Cheese Omelet. Sweet (3) Omelet. Onion Omelet. Macaroni Omelet.

Apple Pancakes. Chestnut Piecrusts Pie. Oatmeal Pancakes with Currants Paradise Pudding Parsley Sauce Parsnip Soup Pea Soup Pears (Stewed) and Vanilla Cream Pease Brose Pickled Walnut Savoury Pie. Tomato Pie— r Bean r Cauliflower . Ground Rice Pancakes. Macaroni Pancakes. Mincemeat Pancakes.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Onions and Rice Onions (Spanish) Baked Onions (Spanish) and Cheese Onions (Spanish) Stewed Orange Cakes Orange & Apple Compôte Orange Cream Orange Custard Orange Flower Puff Orange Flower Sauce Orange Froth Sauce Orange Marmalade Pudding Orange Mould Orange Mould Blancmange (1) Orange Mould Blancmange (2) Orange Pudding Orange Sauce Orange Syrup Oxford Pudding Pancake Pudding Pancakes Pancakes.

Spanish . Barley Porridge.VINNYS A1 STORE r r r r r r r r r r r r r r r r r r r q q q q q q q q q q q q Cauliflower and Potato Favourite Herb Kentish Pudding Leek Lentil Marlborough Mushroom Onions and Queen's Apple Potato Potato and Cauliflower Potato and Tomato Queen's Apple and Onion Queen's Onion Queen's Tomato Savoury Tomato and Potato Vegetable (1) Vegetable (2) Pies Plain Cake Plum Pudding Poached Eggs Poor Epicure's Pudding Poppy-Seed Pudding Porridge Porridge. Bird's Nest r Potato Cakes r Potato Cheese r Potato Cheesecakes r Potato Croquettes r Potato Pudding r Potato Puff r Potato Rolls. Baked r Potato Rolls. Oatmeal Portuguese Rice Portuguese Soup Potato Cookery— r Potato à la Duchesse r Potato.

Mashed (Another way) r Potatoes (Milk) r Potatoes (Milk) with Capers r Potatoes. Stuffed (2) r Potatoes. Stuffed (4) r Potatoes.VINNYS A1 STORE q q q q q q q q q q q q q Potato Salad (1) r Potato Salad (2) r Potato Salad. Mashed r Potatoes. Browned r Potatoes. Stuffed (3) r Potatoes. Toasted Potato. Scalloped r Potatoes. Batter Potato and Cauliflower Pie Potato and Tomato Pie Potato Flour Cakes Potato Pie Potato Salad (1) Potato Salad (2) Potato Soufflé Potato Soup Potatoes and Mushroom Stew Prune Pudding Prune Pudding Pudding— r Almond (1) r Almond (2) r Belgian r Bird's Nest r Bread and Jam r Canadian r Carrot r . Curried r Potatoes. Mashed r Potato Sausages r Potato Savoury r Potato Snow r Potato Surprise r Potato with Cheese r Potatoes and Carrots r Potatoes. Stuffed (1) r Potatoes.

VINNYS A1 STORE q Chocolate Almond r Cocoanut r College r Corn r Fruit and Custard r Giant Sago r Golden Syrup r Hasty Meal (1) r Hasty Meal (2) r Lentil Flour r London r Macaroni r Malvern r Marlborough r Melon r Milk r Newcastle r Nursery r Oatmeal r Orange r Orange Marmalade r Oxford r Pancake r Potato r Prune r Semolina r Simple r Simple Fruit r Spanish r Stewed Fruit r Tapioca r Winifred Puddings— r Almond Rice r Apple r Apple Charlotte r Apple (Nottingham) r Apricot r Baked Custard r Baked Jam r Barley r .

Improved r Orange Mould r Paradise r Plum r Poor Epicure's r Poppy-Seed r Prune r Rice r Rice (French) r Rolled Wheat r Rusk r Simple Soufflé r Sponge Dumplings r Stuffed Sweet Rolls r Vanilla Chestnuts r Wholemeal Banana r Yorkshire.VINNYS A1 STORE q Barley (Pearl) and Apple r Batter r Bread (Steamed) r Bread (Substantial) r Buckingham r Bun r Cabinet (1) r Cabinet (2) r Cabinet (3) r Chocolate r Chocolate Mould r Chocolate (Steamed) r Christmas r Cocoa r Custard r Empress r Eve r Feather r For Babies r Golden Syrup r Ground Rice r Kentish Pie r Lemon r Milk. Potato r . II Puffs.

Curried Rice Fritters Rice. How to Cook Rice (Ground) Pancakes Rice (Ground) Pudding Rice (Italian) Savoury Rice (Portuguese) Rice Pudding (French) Rice Savoury Croquettes Rice Soufflé Rice Soup Rice (Spanish) Rissoles. Oatmeal Finger Rolls.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Queen's Apple and Onion Pie Queen's Onion Pie Queen's Sponge Cakes Queen's Tomato Pie Raspberry Cream Raspberry Custard Raspberry Froth Raspberry Froth Sauce Ratafia Sauce Ratafia Soufflé Rice and Carrots Rice and Green Pea Soup Rice and Lentils Rice & Lentils. Lentil Rock Seed Cakes Rolled Wheat Pudding Rolls. Stuffed Sweet Rolls. Unfermented Finger Rose Sauce Rusk Pudding . Curried Rice and Onions Rice and Onion Soup Rice and Wheat Bread Rice Cakes (1) Rice Cakes (2) Rice.

Mashed r Spanish r Winter Sally Luns Sandwiches— r Cheese r Chocolate r Cream Cheese r Curry r Devonshire r Egg and Tomato r Potted Lentil r Tomato and Egg r Tomatoes on Toast r Victoria Sauces— r Apple r Apricot r Boiled Onion r Brown (1) r Brown (2) r Brown Curry r Brown Gravy r Brown and Stuffed Spanish Onion r Caper q q q .VINNYS A1 STORE q q q q q Russian Cream Saffron with Egg Sauce Sago (Giant) Pudding Salads— r Artichoke r Cauliflower r Cheese r Cucumber r Egg and Mayonnaise r Egg Mayonnaise r Onion r Potato (1) r Potato (2) r Potato (1) r Potato (2) r Potato.

and Spanish Onions Sausages.VINNYS A1 STORE q q Chocolate r Currant (Red and White) r Curry (1) r Curry (2) r Egg r Egg Caper r Egg with Saffron r French r Herb r Horseradish r Mayonnaise r Milk Froth r Mint r Mustard r Olive r Onion r Onions. Fried r Orange r Orange Flower r Orange Froth r Parsley r Raspberry Froth r Ratafia r Rose r Savoury r Sorrel r Spice r Tartare r Tomato (1) r Tomato (2) r Wheatmeal r White (1) r White (2) r White Savoury r White. Potato Savouries— r Artichokes and Tomatoes r Bean Pie r Bread and Cheese r Butter Beans and Parsley Sauce r .

for Sandwiches Minestra Mushroom Mushroom Cutlets Mushroom Tart and Gravy Mushroom Tartlet Mushroom Turnover Nutroast Oatmeal Piecrust Onion Tart Onion Turnover Potato Pie Potato and Mushroom Stew Potato and Tomato Pie Queen's Apple and Onion Pie Queen's Onion Pie Queen's Tomato Pie Savoury. Custard (1) Savoury.VINNYS A1 STORE r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r Carrots and Rice Cauliflower Pie Cauliflower and Potato Pie Celery à la Parmesan Celery Croquettes Cheese and Bread Chestnut Pie Colcanon Corn Pudding Curry Curry Balls Favourite Pie Forcemeat Balls Fritters. Potted. Savoury (2) Haggis Hot-Pot Lentil (Curried) and Rice Lentil Rissoles Lentil Turnover Lentils. Savoury (1) Fritters. Pickled Walnut . Custard (2) Savoury Pie Savoury.

or Curly Kale Scotch Eggs Seed Cake (1) Seed Cake (2) Seed Cake (3) Seed Cake (4) Seed Cake (5) Seed Cake (6) r .VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q Savoury Tartlets r Spaghetti aux Tomato r Spanish Onion. and Cheese r Spanish Onions (Stewed) r Spanish Onions and White Sauce r Spanish Stew r Spinach Dumplings r Stewed Mushrooms r Stuffed Spanish Onions and Brown Sauce r Sweet Corn Fritters r Tomato and Onion Pie r Tomato Pie r Tomato à la Parmesan r Tomato Tortilla r Tomatoes au Gratin r Vegetable Balls r Vegetable Mould r Vegetable Pie (1) r Vegetable Pie (2) r Vegetable Stew r Yorkshire Pudding Savoury Creamed Eggs Savoury Dishes made with Batter Savoury Egg Savoury Macaroni Savoury Omelet Savoury Potatoes Savoury Rice (Italian) Savoury Rice Croquettes Savoury Sauce Savoury Soufflé Savoury White Sauce Scalloped Eggs Scotch.

Omelet (1) Soufflé. Savoury Soufflé. Bread Soufflé. Tomato Soups— r Artichoke r Barley r Bread r Cabbage r Cabbage (French) r Caper r Carrot (1) r Carrot (2) r Cauliflower r Clear r Clear Celery r Clear. Omelet (2) Soufflé. Chocolate Soufflé. Gooseberry Soufflé. Sweet Omelet Soufflé. Mushroom Soufflé. Apple Soufflé. Simple Soufflé. Potatoes Soufflé. Greengage Soufflé. Ratafia Soufflé.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Seed Cakes. Cheese Soufflé. with Dumplings . Rock Semolina Blancmange Simple Fruit Pudding Simple Pudding Simple Soufflé Sly Cakes Snowballs Sorrel Sauce Sorrel Soup (1) Sorrel Soup (2) Sorrel Soup (French) (3) Soufflé. Omelet Soufflé. Rice Soufflé.

VINNYS A1 STORE q q q q q q q q Cocoanut r Corn r Haricot r Leek (1) r Leek (2) r Lentil r Milk r Milk. Stewed Spanish Pudding Spanish Rice Spanish Salad r . Andrew's r Summer r Tapioca and Tomato r Tomato (1) r Tomato (2) r Tomato and Tapioca r Vegetable r Vegetable Marrow r White r Wholemeal Spaghetti aux Tomato Spanish Onion and Cheese Spanish Onions and White Sauce Spanish Onions. for Children r Oatmeal r Onion and Rice r Onion (French) r Parsnip r Pea r Portuguese r Potato r Rice r Rice and Green Pea r Sorrel (1) r Sorrel (2) r Sorrel (French) (3) r Spanish r Spinach r Spring r St. and Brown Sauce Spanish Onions. Stuffed.

Roly-poly Sponge Dumplings Sponge Mould Spring Soup Stewed Fruit Pudding Stewed Mushrooms Stewed Pears and Vanilla Cream Stewed Spanish Onions Stews— r Macaroni r Mushroom & Potato r Potato & Mushroom r Spanish r Vegetable Stirred Eggs on Toast Strawberry Cream Strawberry Custard Stuffed Eggs Stuffed Potatoes (1) Stuffed Potatoes (2) Stuffed Potatoes (3) Stuffed Potatoes (4) Stuffed Spanish Onions and Brown Sauce Stuffed Sweet Rolls Substantial Bread Puddings Summer Salads Summer Soup Sweet Batter Sweet Corn Fritters Sweet Creamed Eggs Sweet Omelet (1) . Queen's Sponge Cake (1) Sponge Cake (2) Sponge Cakes. Ginger Sponge Cake.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Spanish Stew Spice Sauce Spinach Spinach Dumplings Spinach Soup Spinach Tortilla Sponge Cake.

Orange Tarts— r Apple (Open) r Blancmange Tartlets r Cheesecakes. Almond r Chocolate r Lemon r Lemon Cream r Onion r Treacle Tartlets. Black Currant Tea. Savoury Tapioca & Tomato Soup Tapioca Ice Tapioca Pudding Tarragon Egg Tartare Sauce Tea. Bran Tipsy Cake Toasted Potatoes Tomato aux Artichokes Tomato and Egg Sandwiches Tomato and Egg Sandwiches Tomato & Onion Pie Tomato & Potato Pie Tomato and Tapioca Soup Tomato Eggs Tomato Omelet (1) Tomato Omelet (2) Tomato Pie Tomato Sauce (1) Tomato Sauce (2) Tomato Sauce and Egg Tomato Soufflé Tomato Soup (1) q q q q q q q q q q q q q q q q q q q q q q q q q q .VINNYS A1 STORE q q q q q q q Sweet Omelet (2) Sweet Omelet (3) Swiss Cream Swiss Eggs Syrup. Mushroom Tartlets.

Boiled r Cabbage r Carrots with Parsley Sauce r Cauliflower with White Sauce r Celery (Italian) r Celery. Steamed. Lentil Turnovers. with White Sauce r Green r Leeks r Mushrooms.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q Tomato Soup (2) Tomato Tortilla Tomatoes á la Parmesan Tomatoes and Curried Rice Tomatoes au Gratin Tomatoes. Chocolate Trifle. Mashed Turnover. Stewed. aux Tomatoes on Toast Treacle Tart Trifle. Mushroom Unfermented Bread Unfermented Finger Rolls Vegetable Balls Vegetable Batter Vegetable Marrow Soup Vegetable Mould Vegetable Pie (1) Vegetable Pie (2) Vegetable Soup Vegetable Stew Vegetables— r Artichokes à la Parmesan r Artichokes à la Sauce Blanche r Asparagus. Braised r Onion Tortilla . Spaghetti. Lemon Turnips. with White Cheese Sauce r Celery. Onion Turnovers. Stewed r Onions.

Oatmeal Wheatmeal Sauce Whipped Cream White Sauce & Spanish Onions White Sauce. Savoury Water.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q Onions (Spanish) baked r Scotch. Mashed Vanilla Chestnuts Vanilla Cream and Stewed Pears Victoria Sandwiches r q q q q Walnuts (Pickled). Barley Water Eggs Water. or Curly Kale r Spinach r Turnips. Savoury White Sauce (1) White Sauce (2) White Soup Wholemeal Banana Pudding Wholemeal Bread (Fermented) Wholemeal Cake Wholemeal Cookery Wholemeal Gems Wholemeal Rock Cakes Wholemeal Soup Wholesome Cookery— r Breakfasts r Dinners r Drinks r Evening Meals r Midday Meals r Suppers Winifred Pudding Winter Salads Yorkshire Pudding INTRODUCTION .

They are foods which. tartaric acid. baking powder. Baking powder. but when the housewife tries to put before her family or friends a meal in which meat is to be conspicuous by its absence. the abuse of pulse food was generally the chief one. Thoroughly soaked sago should be used in all dishes. For such this book will especially prove useful. are all most injurious to the system.W. namely. giving suitable recipes with quantities for one person only. Vegetarians also frequently stay with non-vegetarian friends. but there are a number of dishes introduced which can hardly claim to be hygienic. for instance. nitrogenous foods in rather large quantities. They are often used in the making of acid drinks. and often cause acute dyspepsia. and general discomfort. the first step towards it is to use them as sparingly as possible.VINNYS A1 STORE This book is written with the object of laying before the public a cookery book which will be useful not only to vegetarians. for in it will be found a set of thirty menus. but also cause rheumatism and gout. or lodge with others who do not understand how to provide for them. which is liked by so many on account of its convenience. this is the rock on which many "would-be vegetarians" come to grief. tartaric acid. and then only when they have plenty of physical work to do. lentils or peas perhaps once a week. but it takes a long time to wean people entirely from the use of condiments. . who are often at a loss for recipes for non-flesh dishes. if our dishes could be prepared without them it would be far the best. as well as to vegetarians who may wish to use it for reference. those who once have got accustomed to the use of yeast will not find it any more trouble than using baking powder. Nowadays most people admit that "too much meat is eaten". at any rate. I have known several people who tried vegetarianism who have given up the trial in despair. like arsenic. published by the Vegetarian Society in Manchester. The recipes have been written bearing in mind the necessity for a wholesome diet. In breads and cakes I have used a small quantity of yeast for the rising of the dough. BUTCHERS' MEAT AND FISH. and all fruit or vegetable puddings which are boiled in a paste. I will now give a list of the composition of the various foods. one for each day in a month. These few remarks will. when lemons are not handy. is nothing but ordinary flour mixed with some sort of baking powder. heavy and dull feelings. but also to flesh eaters. to be beneficial to the system of the consumer. Tartaric acid and citric acid also belong to the class of injurious chemicals. I hope. and those who wish to give the diet a trial. Even salt and spices are best used in great moderation. mixed with baking powder. roly-poly pudding. and it will be better for the health of each individual if the plainer dishes only are prepared for the daily table. because they have an idea that only they will support them when the use of meat is abandoned. in vegetable haggis. and. require a great deal of muscular exertion on his part. The list is copied from a little pamphlet by A. it can easily be done by an addition of butter. Throughout this book it will be found that the use of wholemeal has been introduced in the place of white flour. the most concentrated of all foods. soda and bicarbonate of soda. They take these very concentrated. The results to persons of sedentary habits of eating pulse foods often are indigestion. soda. or cream. in the same way egg powders are simply starch powders. in boiled savouries or sweets which are largely made of wholemeal. convince the readers that all these chemicals are best avoided in culinary preparations. not to eat much pulse. and give rise to various stomach troubles. When soaked sago is used (taking a teacupful of dry sago to two breakfastcupfuls of meal) a light paste will be obtained which would mislead any meat eater into the belief that suet or. it has to be left to the good judgment of the readers to use them on rare occasions only. This is a farinaceous food which should be used much more largely in vegetarian cookery than it is. savouries or sweets. Another danger lies in the fact that these chemicals are too dear to be supplied pure to the public. I wish here to impress on vegetarians. Duncan. and the result is that many of the chemicals in the market are mixed with other still worse poisons. bicarbonate of soda. she is often at a loss how to set about it. for instance. Flesh F. It may here be beneficial to give a few hints as to the harm done by the use of the most commonly introduced chemicals. as. coloured and flavoured. Should any one wish to make the dishes richer. Those persons who do not care to follow the hygienic principle in its entirety can easily substitute white flour if preferred. that is. which always demands cheap goods. Let me draw the attention of vegetarians to the use of soaked sago in many dishes. In my own household butter beans. eggs. and these chemicals have been left out of this book entirely. I have tried to make this a hygienic cookery book. and often are the primary cause of stone in the kidney and bladder. None but those persons who have strong digestive organs should eat pulse foods at all. come on the table perhaps once a month. Not only do they delay the digestion of the foods in which they are used. baking powder had been used. in which a substitute for suet is required to lighten the mixture. Self-raising flour. when I inquired closely into the causes. and they will be found to be less rich than those in most of the cookery books published. They irritate the stomach violently. which may be instructive and useful to those to whom the study of dietetics is new. and citric acid.

2 18.6 15.4 1.0 30.1 ----2.2 4.1 0.7 81.7 10.2 6.1 32. Oatm'l.0 16.6 1.1 5.0 13.5 2.5 3.0 8.6 Mutt'n C.2 50.0 50.0 14. White English Fine Flour.VINNYS A1 STORE 100 Parts Contain Albuminoids.5 76. fresh Scotch Buckwheat.7 17. Peas Lentils Haricots 22.1 2.3 49. husk free Pearl Barley Barley Meal Rye flour Maize Rice.5 15.1 42. Fat. 1.0 1.6 5.0 Mackerel Herring Bacon 44.2 1. Fat. Walnuts[F] 12.5 14.0 69.2 11.3 2. &c.1 10.8 5.0 51.5 76.3 3.5 7.5 .5 0.5 Fowl 14.7 2. Water.0 40.1 0.0 5.0 13.7 2.2 -3.0 11.5 7. Wheat.5 74.0 52.7 7.7 0.4 14.0 7.9 5.1 3.6 Water.0 0.9 6. Matter.0 38.0 -12. Sugar.6 76. cleaned 11.3 1.5 10.0 0.0 71.2 16. Fibre.1 2.4 24. Heat-producers FleshStarch.8 4.5 1.0 71.0 0.0 13.0 0. formers.3 14.0 63.0 1.3 100 Parts Contain GRAINS.6 14.0 NUTS.9 31.0 22.5 3. etc.5 68.8 1.0 69.0 9.0 64. Extractives.8 0.6 2.0 65.5 10.5 0.0 Pork 4.0 1. Mutton Chop 7.1 2.7 6. Mineral Ossein.B.0 63.0 23.6 2.5 6.9 13.3 5. J. from white soft Wheat Coarse Bran Household Flour.5 9.7 2.5 14.0 2.5 14.0 0.7 1.3 1. &c.8 44.0 0.0 0. Mineral Indigestible Matter.5 8.1 15.3 44. Gristle.0 3.6 PULSE.0 14.Bone -Beef 8.5 2.

2 0.0 2.0 91. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1. solid kernel 8. 1.9[B] 0.5 0.7 0.0 3.5 1.4 11.7 92.5 20.0 0.2 3.3 11.3 0.0 46.0 93.5 --1.1 0.7 2.8 3.5 -1.VINNYS A1 STORE Filberts[F] Cocoa Nut.6 0.8 4.9 2.8 1.0 2.0 2.0 93.8 1. K.8 96.4 0.0[B] 2.0 96.4 3.4 5.1 8.5 0.8 19.0 1.5 1.0 87.2 75.0 5.4 0.1 0.5 1.5 1.5 2.6 6.7[B] 0.2 0. Plums[E] K.6 0.0 82.5 0.6 8.1[B] 1.7 0.4 2.0 1.1 89.5[C] 0.7 1.3 0.5 0.3 90.8 2.5 0.2 -0.2 5.9 -0.7 65.5 83.2 0.4 0.1 28.8 0.2 80.6 0.8 89.9 48.8 0.7 0.5 20.0 86.2 0.2 1.7 0.2 85.8[D] 1.6 0.9 66.2 0.8 95. STALKS.7 13.1 18.8 94.3 4.1 6.3 93. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.9 0. Apples Pears Gooseberries Grapes Strawberr's K.4 2.0 73.0 9.1[B] 0. K.6 1.0 80.7 1. Cherries[E] K.0 2.1 0.8 1.6 0.8 89.9 5.3 8.0 8.7 2.6 2.9 16.3 81.5 4.7 55. Potatoes.5 35.2 7.0 84.9 1.6 4. Turnips.0 1.5 2.2 -1. C.5 0.1 FRUITS.0 95.0 0.4 0.1 5.0 81.5 --0.8 0.2 1.1 6.8 3.9[B] 0.0 1.8 80.7 1. AND WHOLE PLANTS.9 0.0 11.3 1. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.6 ROOTS AND TUBERS.0[B] 0.4 0.8 2. Currants.8 0.4 0.7 9.1 0.8 6.6 0.6 0.4 1.0 2.2 12.5 0.0 0. Peaches[E] Bananas Figs.5 2.4 0.4 14.4 3.3 5.0 2.7 2.4 4.2 -0.2 .0 0.5 0.3 0.5 11.9 17.8 7.3 5. STEMS.8 0.0 LEAVES.1 0.7 84.3 14.7 1.0 0.

W.7%..0 35. [D] Tartaric acid.9 86. therefore. to which the inquirer is referred.[H] 10.0 4.5 4. If they learn to prepare wholesome and pure food.5 55.0 89.. Cameron.5 5.2 2.2 0. K. 7 brands. A.7 Hum'n Mk.. use those only which are conducive to health. [C] Citric acid.56 0. [H] Mean of 13 analyses. 41. Milk sugar. cane sugar. WB 3. [E] Without stones. Johnstone.8 1. WB 1.0 23.1%. I now leave this book in the hands of the public.6 71. WB 37. Cows' Milk 4.9 0. Otto Hehner.3 0. to the nation.B. American. I hope that it will be found useful by many and a help to those who wish to live in a way which is conducive to health and at the same time innocent of slaughter and cruelty. James Bell. H.8 ---3.0 2.8 0.5 5..4 22.B.75 0.7 35. [B] Malic acid.0 4.0 91. J.0 0.25 4.0%.9 Goats' Mk.16 1. dble. C. 38. The letters refer to the authorities for the analyses:—J.0 Cream 6. &c.0 10. WB 3.0 Skim Milk 4.1 Cheese.4 0.4 1.0 Butter 2.2 87.7 [A] Contains 0.5 Condensed Milk. König. [F] Fresh kernels.5 88.7 36. Avoid disease-communicating foods.8 22.2 9. Glo'ster.3 Asses' Mk. .3 54. 13.0 5.3% oxalic acid.4 11. J.. Healthful cookery must result in health to the household and.3 -----------86.2 Hens' Eggs[A][G] 14. W. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall). Blyth.VINNYS A1 STORE MILK AND DAIRY PRODUCE.0 5.. those who are dependent on them will benefit by it. 2.. The health of the nation to a great extent is in the hands of our cooks and housewives. mean of 70 analyses.0 Cheese. and you will be rewarded by an increase of health and consequently of happiness.0 2. [G] Extractives.

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). and serve. and. boil the soup up. add the milk. 1/2 lb. 1 lb. pepper and salt to taste. 1 teaspoonful of mixed herbs. 1 lb. adding the butter. BREAD SOUP. of turnips. CABBAGE SOUP. of stale crusts of Allinson wholemeal bread. of butter. potatoes. . add the milk and parsley. of finely chopped parsley. 4 potatoes. add the milk and parsley. adding the butter. of haricot beans. and onion. 1 stick of celery. Cook all very gently for 3-1/2 to 4 hours. boil the soup up and serve at once. a little grated nutmeg. Add water if the soup is too thick. 2 turnips. 1 dessertspoonful of finely chopped parsley. When the barley is quite soft. 1 oz. and cut into dice the artichokes. of onions. each of artichokes and potatoes. When the beans are quite tender. 2 quarts of water. Soak the crusts in the water for 2 hours before they are put over the fire. Return the liquid to the saucepan. 2 sticks of celery. and boil the soup up again. 1 lb. pepper and salt to taste. 1/2 oz. 1 oz. adding more water if needed. Serve with Allinson plain rusks. 1 pint of milk. if the flavour is liked. Peel. Allow all to simmer gently for 1 hour. 1 Spanish onion. 8 pints of water. When the vegetables are tender rub them through a sieve. chop up the onions. add them to the bread with the butter and pepper and salt to taste. 4 onions. and pepper and salt to taste. thyme. Cook them until tender in 1 quart of water with the butter and seasoning. boil it up and serve. 1/2 lb. of pearl barley. of butter. wash. then rub the soup through a sieve. add the parsley chopped up finely. 1/2 pint of milk. 1 oz. Pick and wash the barley. stirring occasionally. herbs. HARICOT SOUP. of butter. return it to the saucepan. 2 onions. 8 oz. or small dice of bread fried crisp in butter or vege-butter. Boil the whole gently for 4 hours with the water. 3-1/2 pints of water. of parsley. 2 carrots. of butter. rub the soup through a sieve. 1/2 a teaspoonful of thyme. 1/2 oz. and seasoning. Cut up into small dice the vegetables. return it to the saucepan.VINNYS A1 STORE SOUPS AND STEWS ARTICHOKE SOUP. slice the potatoes. 1 oz. BARLEY SOUP. 1/2 pint of milk.

Wash the cabbage and shred it finely. adding the mace and seasoning. the butter. Chop up the capers. 1-1/2 oz. 4 good-sized carrots. 3 pints of milk and water equal parts. of butter. 1 lb. of Allinson fine wheatmeal. allow it to boil up. Boil the milk and water and butter. 11/2 oz. 2 tablespoonfuls of Allinson fine wheatmeal. 3 oz. CABBAGE SOUP (French). CARROT SOUP (1). thicken it with the wheatmeal rubbed smooth with a little milk. CAPER SOUP. the butter and seasoning. After preparing and washing the cabbage. 1 head of celery. and seasoning.VINNYS A1 STORE 1 fair-sized cabbage. 1 blade of mace. re-heat the soup without allowing it to boil. until the vegetables are quite tender. and let all simmer gently for 10 minutes. add the parsley. and then rub them through a sieve. let it simmer with the soup for 5 minutes. 1 fair-sized onion. boil the vegetables in the milk and water until quite tender. of potatoes. and serve. 1-1/2 pints of milk. and 1 blade of mace. Scrape and wash the vegetables. with seasoning to taste. and let all cook gently for 1 hour. If the carrots are old. Set the vegetables over the fire with 3 pints of water. CARROT SOUP (2). scrape. 1 medium-sized cabbage. pepper and salt to taste. 1-1/2 oz. or longer it the vegetables are not quite tender. which will probably be in 1-1/2 hours. bread. . and 1 dessertspoonful of Allinson fine wheatmeal. Return the mixture to the saucepan. adding the mace. of Allinson wholemeal bread without crust. pepper and salt. 1 oz. Let all cook until quite soft. of butter. Let all boil together. set these two in a saucepan over the fire with 1 quart of water. and 2 blades of mace. 2 eggs. at the last add the juice of the half lemon. Wash. of butter. take it off the fire. 1 onion. peel the potatoes and cut them into small dice. add them and let the soup cook gently for 10 minutes. season with pepper and salt. chop up the onion. a large Spanish onion. pepper and salt to taste. of butter. beat up the eggs and add them carefully. shred up very fine. and mace. 1/2 lemon. When quite soft. 1 large tablespoonful of capers. 1 dessertspoonful of finely chopped parsley. pepper and salt to taste. and serve with sippets of toast. add the butter. 1/2 oz. rub all through a sieve. 1 pint of milk. of butter. 2 pints of water. that they may not curdle. and cut them up small. 1 small head of celery. rub the wheatmeal smooth with a little water. and cut the carrots into dice. 4 good-sized carrots. and if too thick add water to the soup. Prepare and cut up the onions and celery. and serve. butter. serve with little squares of toasted or fried bread. they will take longer cooking. Add the milk and thickening when the vegetables are thoroughly tender. 1/2 saltspoonful of nutmeg. or Allinson plain rusks. 3 oz. set them over the fire with 3 pints of water. of breadcrumbs. 1 turnip. 1 oz. When the vegetables are tender. pepper and salt to taste. return the soup to the saucepan.

1 oz. in the saucepan in which the soup is to be made. and the juice of a lemon. . with the fried onions. of vermicelli. 2 oz. boil it up. 1-1/2 oz. 1 turnip. 1 carrot. of butter. mix them with the soup. Let all cook until the celery is quite soft. and salt. 1 large Spanish onion. which should first be smoothed with a little cold water. 1 medium-sized cauliflower. drain the liquid. Prepare the cauliflower by washing and breaking it into pieces. 2 large English onions. Cut up in thin slices the carrot and turnip. and add 1 oz. add the lemon juice. add these. 2 oz. and boil in 1-1/2 pints of water. CAULIFLOWER SOUP. let the soup cook until this is quite soft. 1 carrot. CLEAR SOUP. and fry it brown in the butter. 1-1/2 pints of milk. and serve with sippets of crisp toast. butter. and season the mixture with nutmeg. add the water. of butter. add these. the pepper and salt. 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. with the herbs. and thicken the soup with the wheatmeal. Pour it into a buttered jug. pepper and salt to taste. return it to the saucepan. Let it boil for I hour. adding the butter. CLEAR CELERY SOUP. the mace. Prepare and cut into small pieces the carrot. and add 5 pints of water. 1 oz. 1/2 teaspoonful of nutmeg. Chop the onion up fine. Chop up finely the onions and fry them brown in the butter in the saucepan in which the soup is to be made. boil the soup up. and 1 blade of mace. and throw these into the soup and boil up before serving. pepper and salt to taste. the celery washed and cut into pieces. 1 large Spanish onion. a little nutmeg. nutmeg. return it to the saucepan. then drain the liquid from the vegetables. of Allinson fine wheatmeal. keeping the flowers whole. When the vegetables are tender drain the liquid. a little nutmeg. add 4 pints of water. and serve the soup with sippets of toast. set it in a pan with boiling water. Lastly. pepper and salt to taste. and seasoning to the soup. the nutmeg. 4 eggs. and when boiling add the dumplings prepared as follows: 1/2 pint of clear soup. Return it to the saucepan. 1 teaspoonful of mixed herbs. Then cut off little lumps with a spoon. pepper. and serve. sago. 1 large head of celery or 2 small ones. turnip. and seasoning. and let the mixture thicken. 1 teaspoonful of herbs. boil the soup up. 1 turnip. 1/2 head of celery. herbs. pepper and salt to taste. and pepper and salt to taste. or Allinson plain rusks. 3 pints of water. and celery. CLEAR SOUP (with Dumplings). of butter. When brown. When the cauliflower is quite tender add the milk. and pepper and salt to the water. and boil the soup up. or Italian paste.VINNYS A1 STORE which should be as thick as cream. nutmeg. Beat the eggs well.

and seasoning. 1 saltspoonful of cinnamon. let it simmer for 5 minutes. Cut off the coarse part of the green ends of the leeks. When soft rub all through a sieve and return the soup to the saucepan. cut them into pieces about an inch long. Return the mixture to the saucepan. boil the soup up once more. and cook them until tender. Peel and wash the potatoes and cut them into dice. 3 pints of water. 2 bunches of leeks. of eschalots. and cut up the potatoes. 1 breakfastcupful of fresh wheat. 1 large Spanish onion. cinnamon. Prepare the leeks as in the previous recipe. so as to be able to brush out the grit. of butter. 1 quart of water. 1 medium-sized head of celery (or the outer pieces of a head of celery. which will be in about 1 hour. and cut the leeks lengthways. and lemon juice. Let the whole simmer very gently for another 1/2 hour. and boil the soup up again. add the milk and parsley. 1/2 oz. 2 cocoanuts grated. Make a paste of the eggs. add the butter. pepper and salt to taste. of finely chopped parsley. and see no grit remains. of potatoes. of butter. the juice of a lemon. add the butter. 1/2 pint of milk. then cut them in short pieces. Serve with Allinson plain rusks. and add the lemon juice just before serving. and serve with a little plain boiled rice. 1 oz. LEEK SOUP (1). and the juice of a lemon (this last may be omitted if not liked). of fresh ones. 1 oz. Boil the cocoanut in the water. 1 lb. and seasoning. LENTIL SOUP. 1 oz. each of lentils and potatoes. the eschalots. 2 eggs. then cook both vegetables with 2 pints of water. pepper and salt to taste. 1-1/2 pints of milk. Should the soup be too thick add a little hot water. LEEK SOUP (2). 1 oz. Steep the wheat over night in the water and boil it in the same water for 3 hours. and pepper and salt. pepper and salt to taste. milk. Let it cook gently for an hour. Peel. 2 blades of mace. CORN SOUP. Add the milk. pepper and salt to taste. 1 dozen leeks. of butter. 1-1/2 pints of milk. rub them through a sieve. 1 lb. saving the heart for table use). 1 breakfastcupful of tinned tomatoes or 1/2 lb. wheatmeal. boil up.VINNYS A1 STORE COCOANUT SOUP. of potatoes. Before serving add the lemon juice. Wash the leeks well. 1 oz. butter. and the juice of a lemon. 1 lb. Chop the onion up . and serve. add it to the soup and let it boil up before serving. wash. adding the mace. of butter. serve with sippets of toast. of Allinson fine wheatmeal. and seasoning. strain the mixture through a sieve and then return the soup to the saucepan. chopped up very fine. When the vegetables are quite tender. Set the vegetables over the fire with 1 quart of water. seasoning to taste. 1/2 oz.

2 tablespoonfuls of Allinson fine wheatmeal. pepper and salt to taste. and pepper and salt. 1 tablespoonful of Allinson fine wheatmeal. 1 head of celery. let the soup simmer for 5 minutes. 6 oz. 1/4 lb. and the cheese. 2 oz. The soup should be of a smooth. Wash and cut the vegetables up small. the outer part of a head of celery. 1 large Spanish onion. Return the soup to the saucepan. Pick and wash the lentils. 1 carrot. sugar to taste. 2 onions. 2 turnips. When brown add to it the cheese and 3 pints of water. and let it boil up. 3 oz. and cut up the potatoes. of cold boiled macaroni. some squares of Allinson wholemeal bread. When boiling. Peel and chop the onions. 2 oz. Chop up the vegetables and boil them in the water until quite tender. adding hot water it necessary. of butter. 1-1/2 oz. add pepper and salt. of tomatoes. 1/2 lb. 1 egg. Boil 1-1/4 pints of milk. When they are nearly soft add the tomatoes. OATMEAL SOUP. Boil all up together and season to taste. creamy consistency. When tender add the macaroni cut into finger lengths. and set them over the fire with 2 quarts of water or vegetable stock. stir this into the boiling milk. cut it into small pieces. Place the . add the butter and pepper and salt. 1 pint of water. of butter. of sultanas. stir in the oatmeal and allow all to cook gently for 2 hours. When all the ingredients are quite tender rub them through a sieve. ONION SOUP (French). 6 oz. of mushrooms. add the sugar. pepper and salt to taste. return the whole to the saucepan. Return the soup to the saucepan. add the sultanas. set them over the fire with 2 quarts of water. 1 oz. and fry them a nice brown in the butter. Serve with sippets of toast. beat up the egg with the rest of the milk and mix the wheatmeal smooth with it. 1/2 lb. MILK SOUP (suitable for Children). and fry it in the butter until beginning to brown. Wash. adding the butter and seasoning. prepare.VINNYS A1 STORE roughly. and cut up the vegetables in small pieces. MILK SOUP. Rub them through a sieve. wash. 1-1/2 pints of milk. Peel. and let the soup simmer for 10 minutes. onions. Rub the mixture well through a sieve. and add all to the lentils. of coarse oatmeal. butter. grated cheese. add pepper and salt. 3 pints of milk. Cover them with water and stew them until tender. and serve. 1 Spanish onion. of grated cheese. Serve with sippets of toast or Allinson plain rusks. 1 turnip. prepare the celery. pepper and salt to taste. adding the fried onion. 1 oz. and more water if the soup is too thick. rub the wheatmeal smooth in the milk. MACARONI STEW.

and serve with fresh chopped mint. and cut in pieces the potatoes. at the same time stirring and thoroughly mixing the meal and water together. 1 pint of milk. rub them through a sieve and return them to the saucepan. of butter. add more water. 1 onion.VINNYS A1 STORE bread in the tureen. washed. Slice the onions and fry them until brown. of potatoes. PEASE BROSE. of split peas. Allow 3 to 4 hours for the soup. peel and chop roughly the onion. 1 oz. PEA SOUP. boil up for five minutes. or fried dice of Allinson wholemeal bread. and pours boiling water over it. Add the potatoes and the other vegetables. and pepper and salt to taste: when they are quite tender rub them through a sieve. butter. 1 quart of water. Pick and wash the peas. of butter. He puts some pea flour into a basin. and before serving add the vinegar. Scrape the parsnips and cut them up finely. Cook the vegetables . 1/2 stick of celery or the outer stalks of a head of celery. Return the soup to the saucepan. 1 oz. the butter and seasoning. 3 parsnips. Peel. the water. prepare and cut in small pieces the celery. 2 lbs. add the tomatoes skinned and sliced. If the soup is too thick. 1 lb. and cut into pieces. of stale Allinson wholemeal bread. 1 carrot. 1 lb. cover. 1 tablespoonful of vinegar. Cut up the bread into dice. 1 oz. and let the whole boil gently for 1 hour. 4 tomatoes. and put it into the tureen. 1 large Spanish onion. sprinkle the cheese over before serving. and serve. saving the heart for table use. 1/2 pint of milk. pepper and salt to taste. and pepper and salt to taste. 1 tablespoonful of Allinson fine wheatmeal. When mixed he adds a little salt. and butter. Boil it up. cut up the celery and onion. 1/2 head of celery or a whole small one. of grated cheese. PARSNIP SOUP. of butter. wash. 1 head of celery. 1 quart of water. and pepper and salt. of butter. herbs. 4 onions. pour the soup over it. 1 even teaspoonful of herbs. 1/4 lb. pour the boiling soup over it. and set the vegetables over the fire with the water. and let it stand for 10 minutes to allow the bread to soak. 1 Spanish onion. This is made by the Scottish peasant in this way. a heaped up tablespoonful of finely chopped parsley. 1 turnip. 1/2 oz. and eats it with or without oatcake. pepper and salt. When all the ingredients are soft. POTATO SOUP. peeled. This latter may be left out if preferred. of potatoes. 1 oz. pepper. PORTUGUESE SOUP. previously prepared and cut into small pieces. pepper and salt to taste. and set them to boil in 2 quarts of water. add the milk and the thickening.

1 pint of milk. then add the milk. 1-1/2 lbs. Chop the onions up very finely. 2 eggs. Put the potatoes into a saucepan with the butter. Rub them through a sieve. and water. 1 carrot. SCARLET RUNNER SOUP. 4 onions. RICE AND ONION SOUP. 1/2 oz. of butter. cut up the other vegetables and add them to the water. with the butter and seasoning. Allow all to cook until thoroughly tender. 1 oz. and 2 oz. tomato juice. 1 stick of celery. of rice. of butter. pepper and salt to taste. and let the whole cook gently until quite soft. seasoning. or Allinson plain rusks. Serve at once with sippets of toast. add also the butter and pepper and salt. 3 pints of water. RICE AND GREEN-PEA SOUP. of rice. of butter. of butter. add the milk. a breakfastcupful of tomato juice. 4 large potatoes. of grated cheese. Boil the rice till tender in 2-1/2 pints of water. If too much of the water has boiled away. remove the saucepan to the cool side of the stove and stir in the eggs well beaten. 3 oz. 1 oz. ST. seasoning to taste. 3 oz. and thicken it with the wheatmeal. Boil the potatoes in their skins. 2 quarts of water. when tender peel and pass them through a potato masher. add the rice. pepper and salt to taste. butter. Return the soup to the saucepan (adding more water if it has boiled away much). 2 oz.VINNYS A1 STORE in three pints of water until they are quite soft. Boil the rice in the water for 10 minutes. Mix the parsley in the soup just before serving. and fry them with the butter until slightly browned. 1 pint of water. adding pepper and salt to taste. pepper and salt. if too thick add more water. A tablespoonful of finely chopped parsley may be added. stir until the soup boils and the cheese is dissolved. 1 breakfastcupful of shelled green peas. 1 onion. 1 quart of water. RICE SOUP. and water. String the beans and break them up in small pieces. Let it cook until the rice and peas are tender. then rub through a sieve. of butter. which should be boiling. 1 pint of milk. 4 oz. 1 teaspoonful of thyme. 1-1/2 oz. of rice. boil up again. 1 oz. return the fluid mixture to the saucepan. When quite soft. the butter and pepper and salt to taste. of Allinson fine wheatmeal. and boil the soup up again. and serve. add the peas. of French beans or scarlet runners. ANDREW'S SOUP. 1 pint of clear tomato juice (from tinned tomatoes). add the tomato juice and the cheese. let it simmer . add a little more. and seasoning. add the milk and boil the soup up before serving. Allow the soup to simmer for 10 minutes.

1/2 lb. and cook it in 1 pint of water with the onion and seasoning. and pepper and salt to taste. 3 pints of water. Boil the chestnuts and vegetables gently until quite tender. Pick and wash the sorrel and drain the water. but do not allow them to boil. Pick. and let the bread soak for a few minutes before serving. 1 oz. 2 Spanish onions. add the butter. 3 pints of water. and pepper and salt to taste. of butter. the juice of 1 lemon. and set both over the fire with the water. 1 pint of milk. 2 lbs. 1 oz. When the spinach is quite soft. 1 teaspoonful of thyme. 1 oz. and add the lemon juice last . vinegar. when the potatoes are quite tender. of sorrel. of butter. pass the soup through a sieve. 2 oz. 1/2 lb. Rub them through a sieve and return the soup to the saucepan. serve with sippets of toast. 1 lb. peel and cut up in slices the potatoes. and stir it with the sorrel for 5 minutes. SORREL SOUP (1). of grated cheese. pepper and salt to taste. Cover it up. of potatoes. 1 dessertspoonful of vinegar. Wash the spinach well. boil all up. SPANISH SOUP. Place the bread in the soup-tureen and pour the soup over it. This will make about 3 pints of soup. SORREL SOUP (French) (3). and chop up the sorrel. Mix the wheatmeal with the melted butter as in the previous recipe. and serve with fried sippets of bread. of sorrel. add the milk. and salt until the onion is quite tender. 2 quarts of water.VINNYS A1 STORE for 5 minutes. add the water. and let the soup simmer for 1/2 an hour. of butter. before serving add the eggs well beaten. of Allinson fine wheatmeal. pepper and salt to taste. wash. 1-1/2 lbs. Pick. and chop fine the sorrel. wash. pepper and salt to taste. 1 oz. which will take 1-1/2 hours. 2 turnips cut up in dice. 6 potatoes. 1 oz. chop up the onion. 2 eggs. of sorrel. add the wheatmeal. pepper and salt. butter. 1 lb. and seasoning to taste. as this would make them curdle. SPINACH SOUP. and sift in the cheese before serving. 2 quarts of water. Set it over the fire with the butter and stew for 5 minutes. pepper. and boil both with the water. of Allinson wholemeal bread cut into small dice. 3 pints of chestnuts peeled and skinned. rub all through a sieve. of spinach. 1-1/2 oz. of butter. Let it boil 10 minutes. butter. 2 tablespoonfuls of Allinson fine wheatmeal. SORREL SOUP (2). stir into it the spinach. of butter. pepper and salt. 1 chopped up onion. 1 large Spanish onion. Serve with sippets of toast.

1 oz. Add them to the liquid again. 1 turnip. and boil it up before serving. When all is quite tender add the peas and asparagus points. and add them with the leaf of chervil and tarragon to the soup. 1 carrot. Peel. chop fine the onion. Cover with about 1 quart of cold water. pepper and salt to taste. heart of small white cabbage lettuce. and cauliflower. 1 oz. of butter. small handful of spinach. 1/4 pint asparagus points. 1 leaf each of chervil and of tarragon. Season and add 1/2 pint green peas previously boiled. whole onions. Wash and cut up the lettuces. 1-1/2 lbs. together with 1/2 pint of peas. Let the soup cook gently until the rice is tender. add a little water. . pepper and salt to taste. a piece of mint. 1 pint shelled peas. Add the water. 2 oz. Stamp the sorrel and lettuce into small round pieces. of tomatoes (or 1 tin of tomatoes). or 2 lbs. 3 pints of water (only 2 if tinned tomatoes are used). 1 tin of tomatoes. return it to the saucepan. 10 small spring onions. return the liquid to the saucepan. the mint. 2 oz. put them into a stewpan. 2 cabbage lettuces. Cut the tomatoes into slices. 1 teaspoonful of herbs. when the soup is boiling. and bring to the boil. and let them cook with the water for about 20 minutes. 1 tea-cup of cauliflower cut into little branches. 1 lb. add them with the chopped-up celery. small handful of sorrel. 1 turnip. of butter. of tomatoes. and cut up finely the vegetables and stew them in the butter for 10 minutes. Cut the carrots and turnip into small rounds. the herbs and seasoning to taste. 1 teaspoonful of herbs. TAPIOCA AND TOMATO SOUP. 1 cucumber. SPRING SOUP. to a quart of water. 1 quart of water. SUMMER SOUP.VINNYS A1 STORE of all. and add the other ingredients and seasoning. and set on the fire. wash. and 3 pints of water. of butter. let all cook until quite tender. 2 oz. Strain the mixture. 1 large onion. 1 onion. 1/2 head celery. of tapioca. 2 oz. of fresh ones. 1/4 pint of peas. sprinkle in the tapioca. or to shape. the tomatoes skinned and cut in slices. 1 large Spanish onion or 2 small ones. serve with croutons. also cut up the cucumber and onion. bring to the boil. and simmer gently for 3 hours. pass the soup through a sieve. freshly cooked. If the soup is too thick. TOMATO SOUP (2). together with 1 teaspoonful of sugar. simmer for 1/2 an hour. TOMATO SOUP (1). 1 blade of mace. of rice. and butter. butter. 2 carrots. 1/4 pint croutons. Then strain off the liquid and pass the vegetables through a sieve.

VINNYS A1 STORE

pepper and salt to taste, 1 oz. vermicelli, and 2 bay leaves (these may be left out it desired). Peel the onion and chop it up roughly. Fry it brown with the butter in the saucepan in which the soup should be made. When the onion is browned add the tomatoes (the fresh ones should be sliced), the bay leaves and 3 pints of water; let all cook together for 1/2 an hour. Then drain the liquid through a strainer or sieve without rubbing anything through; return the soup to the saucepan, add seasoning and the vermicelli, and allow the soup to cook until the vermicelli is soft, which will take from 5 to 10 minutes. VEGETABLE SOUP. 2 large turnips, 2 large carrots, 2 Spanish onions, 1 teacupful of pearl barley, 1-1/2 oz. butter, 1/2 pint of milk, salt and pepper to taste. Cover the vegetables with cold water and allow them to boil from 2 to 3 hours, then rub through a sieve and add butter and milk. It too thick, add more milk. Boil up and serve. VEGETABLE MARROW SOUP. 1 medium-sized marrow, 1 onion, 1/2 oz. of finely chopped parsley, 2 tablespoonfuls of Allinson fine wheatmeal, 1 pint of milk, 1 quart of water, 1/2 oz. of butter, pepper and salt to taste. Remove the pips from the marrow, cut it into pieces, chop up fine the onions, and cook the vegetables for 20 minutes, adding the butter, pepper, and salt. Rub through a sieve, return the soup to the saucepan, rub the fine wheatmeal smooth with the milk, add this to the soup, allow it to simmer for 5 minutes, and add the parsley before serving. WHITE SOUP. 4 oz. of ground almonds, 1 pint of milk, 1 pint of water, 1 oz. of vermicelli, 2 blades of mace, pepper and salt. Let the almonds and mace simmer in the water and milk for 1/2 of an hour, remove the mace, add pepper and salt to taste, and the vermicelli. Let the soup cook gently until the vermicelli is soft, and serve.

BATTERS
These dishes take the place of omelets and frequently of pies, to both of which they are in many particulars similar. The batter is used to keep the ingredients together, and adds to their wholesomeness. BATTER CELERY. 1 large head of celery, 1 pint of milk, 3 eggs, 6 oz. Allinson fine wheatmeal, 2 oz. butter, 1 English onion, pepper and salt to taste. Prepare the celery, cut it into small pieces, chop up the

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onion pretty fine, and stew both gently in half the milk and the butter and seasoning. Make a batter meanwhile with the rest of the milk, the eggs and the wheatmeal. When the celery and onion are quite tender mix the batter with them; grease a pie-dish, pour the mixture into it, and bake the savoury for 1-1/2 hours. Eat with potatoes and tomato sauce. BATTER POTATO. 1-1/2 lbs. of potatoes, two good-sized English onions, 1 pint of milk, 1/2 lb. of Allinson fine wheatmeal, 3 eggs, 2-1/2 oz. of butter, pepper and salt to taste. Peel and wash the potatoes, and slice them 1/4 inch thick, then dry them on a cloth. Chop fine the onions. Put the butter into the frying-pan, and let it get boiling hot, turn into it the potatoes and onions, and fry them together, stirring frequently until the vegetables begin to brown and get soft. Make a batter of the milk, meal, and eggs, stir the fried potatoes and onions into it, and season with pepper and salt. Grease a pie-dish, turn the mixture into it, and bake the savoury for 1-1/2 hours. Serve with vegetables and tomato sauce. This is a very tasty dish. BATTER VEGETABLE. 1/2 lb. of turnips, 1/2 lb. of carrots, 1/2 lb. of potatoes, 1/2 lb. of shelled green peas (if in season), 1/2 lb. of onions, 8 oz. of Allinson fine wheatmeal, 1 pint of milk, 3 eggs, 2 oz. of butter, pepper and salt. Cut the vegetables into small dice; fry them in the butter until fairly well cooked. Make the batter with the milk, wheatmeal, and the eggs well beaten; add the vegetables and seasoning. Bake the mixture in a pie-dish for 1-1/2 hours in a moderate oven.

SAVOURIES
ARTICHOKES AUX TOMATOES. 2 lbs. of artichokes, 1-1/2 lbs. of tomatoes (or three parts of a tin of tomatoes), 1 oz. of Allinson fine wholemeal, 1 oz. of butter, pepper and salt to taste, 1/2 dozen eschalots. Parboil the artichokes, drain them, and cut them into slices. Make tomato sauce as follows: Chop the eschalots up very finely, slice the tomatoes and stew both in 3/4 pint of water for 20 minutes, adding seasoning and the butter; thicken the sauce with the wheatmeal, rub through a sieve, pour it over the artichokes and stew both gently until the artichokes are quite tender; serve with potatoes. BEAN PIE. This is made from boiled beans, which are put in a pie-dish, soaked tapioca, flavouring herbs, pepper, salt, and butter are added, a cup of water is poured in to make the gravy, a crust is put on

VINNYS A1 STORE

the top, and then baked for 1 hour or so. This is a tasty dish. Cold beans are very nice if warmed in a frying-pan with oil or butter, and may be eaten with potatoes, vegetables, and sauce. Mashed beans, flavoured with pepper, salt, and mace, and put into pots make an excellent substitute for potted meat. BREAD AND CHEESE SAVOURY. 1/2 lb. of Allinson wholemeal bread, 3 oz. of grated cheese, 1 pint of milk, 3 eggs, pepper and salt to taste, a little nutmeg, and some butter. Cut the bread into slices and butter them: arrange in layers in a pie-dish, spreading some cheese between the layers, and dusting with pepper, salt, and a little nutmeg. Finish with a good sprinkling of cheese. Whip up the eggs, mix them with the milk and pour the mixture over the bread and cheese in the pie-dish. Pour the custard back into the basin, and repeat the pouring over the contents of the pie-dish. If this is done 2 or 3 times the top slices of bread and butter get soaked and then bake better. This should also be done when a bread and butter pudding is made. Bake the savoury until brown, which it will be in about 3/4 of an hour. BUTTER BEANS WITH PARSLEY SAUCE. Pick the beans, wash them, and steep them over night in boiling water, just covering them. Allow 2 or 3 oz. of beans for each person. In the morning, let them cook gently in the water they are steeped in with the addition of a little butter, until quite soft, which will be in about 2 hours. The beans should be cooked in only enough water to keep them from burning, therefore, when it boils away, add only just sufficient for absorption. The sauce is made thus: 1 pint of milk, 1 tablespoonful of Allinson fine wheatmeal, a handful of finely chopped parsley, the juice of 1/2 a lemon, pepper and salt to taste. Boil the milk and thicken it with the flour, which should first be smoothed with a little cold milk, then last of all add the lemon juice, the seasoning, and the parsley. This dish should be eaten with potatoes and green vegetables. CARROTS AND RICE. 1 breakfastcupful of rice, 6 medium-sized carrots, 2 oz. of butter, 1 tablespoonful of finely chopped Parsley, 1 tablespoonful of Allinson fine wheatmeal, pepper and salt to taste. Boil the rice in 1 quart of water until quite tender and dry; meanwhile slice the carrots and stew them in 1 pint of water and 1 oz. of butter until quite tender, thicken them with the meal, add seasoning and the parsley. Set the rice in the form of a ring on a dish, pile the carrots in the centre, sprinkle a few breadcrumbs over the whole, also the butter cut into little bits, and bake the dish in a moderate oven for 20 minutes. CAULIFLOWER AND POTATO PIE. 1 fair-sized boiled (cold) cauliflower, 1 lb. of cold boiled potatoes, 1 pint of milk, 3 eggs, 8 oz. of Allinson fine wheatmeal, 1-1/2 oz. of butter, 4 oz. of grated cheese, pepper and salt to taste.

VINNYS A1 STORE

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

1 tin of sweet corn. well beaten. 1 oz. 1 good teaspoonful of curry. CURRY BALLS. 1 oz. of boiled and grated potatoes. 2 breakfastcupfuls of Allinson breadcrumbs. 2 onions. 8 oz.VINNYS A1 STORE 1 large cabbage. 2 eggs. spread the mixture over the tomatoes. fry the onion brown in the butter. chopped very fine. CORN PUDDING. 1/2 saltspoonful of nutmeg. 1 breakfastcupful of rice. turn out and serve with a white sauce. and bake the pie for 1 hour. pepper and salt to taste. salt to taste. Boil the rice in 1 pint of water. adding the butter and seasoning. pepper and salt to taste. Boil the cabbage in 1 pint of water until quite tender. of rice. salt to taste. of tomatoes. 1 dessertspoonful of curry. some Allinson . press the mixture into a greased mould. Slice the tomatoes into a pie-dish. add a little milk it necessary. of macaroni. 3 oz. add the eggs. 2 eggs. 1 gill of milk. 1 pint of mashed potatoes. eggs and milk. then into the raspings and fry them a nice brown in oil or vege-butter. well beaten. of butter. 2 eggs well beaten. Form into balls. pepper and salt to taste. some oil or butter for frying. of breadcrumbs. 8 oz. dip them in the other egg. 1/2 oz. 4 eggs. This can be made from cold potatoes and cold cabbage. Make a batter of the meal. and mix these well with the rest. 1 ditto of Egyptian lentils. of butter. 3 eggs. drain the water off to keep for stock. FORCEMEAT BALLS. and bake the savoury from 1/2 to 1 hour. onion and salt. of butter. beat up the eggs. pour the mixture into a pie-dish. mix the breadcrumbs with the tomatoes. of butter. 1 pint of milk. 2 eggs. 2 oz. with the butter in bits over the top. 1 oz. and 1 teacupful of raspings. the butter and seasoning and the grated cheese. and let it bake 1 hour. beat up 1 egg. chop the cabbage up fine. and mix all this with the macaroni. and let them cool a little. 2 oz. of Allinson fine wheatmeal. add the other ingredients. of butter. mix it with the mashed potatoes. curry. and cut it up into pieces 1 inch long. 2 breakfastcupfuls of tinned tomatoes. 3 oz. Boil the macaroni until tender. and salt with the rice and lentils. 1 dessertspoonful of curry. heat all well through in the oven or in a steamer. FAVOURITE PIE. 1 lb. mix the curry. When the rice is dry and tender mix in the curry. 1/2 saltspoonful of nutmeg. 6 oz. CURRY SAVOURY. Boil the rice and lentils together until quite tender. turn the mixture into a pie-dish. of grated cheese. and bind the rice with that. eggs.

1 breakfastcupful of tinned tomatoes. 1 oz. 1 large Spanish onion. add the potatoes. drop these in boiling clear soup or water (according to requirements). meal. Add a little more hot water if necessary while baking to make up for what is lost in the cooking. . 3 finely chopped onions. 2 lettuce hearts sliced fine. Cut up into dice the potatoes and leeks. and meal. pour the mixture into a buttered piedish. form this into balls. mix in the oatmeal and wheatmeal. 2 oz. of oiled butter. 1 handful of parsley. 1 bunch of leeks. of Allinson fine wheatmeal. tie a pudding cloth over the basin. pepper and salt to taste. and eggs. place the vegetables in a pie-dish. 8 oz. HERB PIE. mix well. 1/2 teaspoonful of herbs. eggs well beaten.VINNYS A1 STORE fine wheatmeal 1/4 teaspoonful of nutmeg. pour it over the vegetables. or 1/2 lb. of butter. mix all well. pour into it the mixture. and a little butter. Cut the butter into little bits. parboil them in 1 pint of water. 1 egg. 1 handful of spinach. 1 oz. Those who do not like tomatoes can leave them out. dust a little pepper and salt between the layers. and whip up the eggs. 3 eggs. if too dry add a little milk. 2 handfuls of spinach. eggs. Butter a pudding basin. all chopped fine. 1 ditto of lettuce. Grate the onion. butter. pepper and salt to taste. place a piece of buttered paper over it. mix all the ingredients together. when melted. of sliced fresh ones. when quite soft put into it the butter to melt. and finish with a layer of potatoes. 1 dessertspoonful of mixed powdered herbs. fill the dish with hot water. and cut into thin slices. 1 teaspoonful of thyme. of butter. and the onions peeled and cut into thin slices. HAGGIS. all the vegetables and seasoning. and seasoning. small sago. butter. of Allinson fine wheatmeal. and boil them for 5 to 10 minutes. 2 small onions. 1-1/2 oz. and bake it for 1-1/2 hours. of potatoes. mix sufficient of the wheatmeal with the rest to make the mixture into a fairly firm paste. and a little milk if needed. 1 pint of milk. and the dish will still be very savoury. adding the herbs. 1/2 oz. The whole should be a thick porridgy mass. The potatoes should be peeled. make a batter with the milk. and 1/2 lb. Swell the sago over the fire with as much water as it will absorb. 3 eggs. Soak the breadcrumbs in the milk. season it with pepper and salt. 1/2 lb. Chop all the vegetables up finely. 3 eggs. 1 pint of milk. Arrange the vegetables and tomatoes in layers. LEEK PIE. place them on the top of the potatoes. 1 lb. a little nutmeg. of potatoes. 2 lbs. and bake the pie 1-1/2 to 2 hours in a moderate oven. of onions. of wheatmeal. and steam the haggis for 3 hours. and. place bits of butter over the top. and mix them with a batter made of the milk. 1 oz. pepper and salt to taste. 1 handful of parsley. not forgetting the herbs and seasoning. washed. of rolled oatmeal. HOT-POT. and bake the hot-pot for 2 hours or more in a hot oven. 3/4 lb. and 1 of mustard and cress.

Pick and wash the lentils. 1 Spanish onion. 1 breakfastcupful each of lentils and rice. LENTIL RISSOLES. 1 lb. and like a pureé (which will take from 1 to 1-1/2 hours). LENTILS (CURRIED). When the lentils are quite soft. and seasoning well together. beat up one of the eggs and add it to the mixture. and potatoes. Peel. lentils.VINNYS A1 STORE LENTIL PIE. 1 English onion chopped very fine. Pick and wash the lentils. herbs. 2 oz. 3 hard-boiled eggs. Add them to the lentils now cooking. 1 lb. and fry them in the butter until nearly soft. If it is too dry. and if necessary gradually a little more water to prevent the lentils from burning. and fry both in the butter. 1 dessertspoonful of lemon juice. turn half over. pepper and salt to taste. LENTIL TURNOVERS. Drain and serve. pepper and salt to taste. and salt to taste. wash. Scald and skin the tomatoes. 1 finely chopped onion. mix it with the lentils as they are stewing. and cook them in only as much water as they will absorb. Mix the lentils and the breadcrumbs. Scald and slice the tomatoes. of Allinson fine wheatmeal and 2 oz. of butter. picked and washed. 6 oz. moisten the edges. but only just enough to make the mixture keep together. Place some of the lentil mixture in each. Have the lentils cooked beforehand. of fresh tomatoes or 1/2 a tinful of tinned ones. when this is absorbed add the tomatoes. cut into squares of about 4 inches. roll them into the egg and raspings. 1/2 lb. Turn the mixture into a pie-dish. 1 lb. and mix the fried vegetables. pepper and salt to taste. of butter. the whole should be a fairly firm pureé. Peel. tomatoes. and serve with brown sauce. Roast the rice in a frying-pan in half of the butter until browned. well beaten. of tomatoes. 1 heaped-up teaspoonful of herbs. then set it over the fire with 1-1/2 pints of water and the lentils. . 1 dessertspoonful of curry. Roll the paste out thin. 1 breakfastcupful of breadcrumbs. of butter or vegebutter and a little water. and pour over as much water or vegetable stock as may be required for gravy. and cut into dice the potatoes and onion. of lentils. beating all well together. of potatoes. vegetables. chop fine the onion. When tender set them aside to cool a little. and add pepper and salt to taste. 1-1/2 oz. set them aside to cool. of butter. 6 oz. of mushrooms. some breadcrumbs. of lentils. beat up the second egg. Let it cool. and fry the rissoles a nice brown in boiling butter or oil. Quarter the eggs and place them on the top. vegebutter or oil for frying. and cut up the mushrooms. some raspings. cut them into slices and place them in a buttered pie-dish. 3 eggs. Bake for 15 minutes in a floured tin. 1-1/2 oz. of lentils. 1 ounce of butter. 1 breakfastcupful of tinned tomatoes. and boil them in enough water to cover them. Fry the onion in 1-1/2 oz. Form into rissoles. AND RICE. wash. Cover with a short crust. and press the edges together. and meanwhile make a paste of 6 oz. and bake the pie for 1 to 1-1/2 hours. add a very little milk. of butter. 2 eggs. also the lemon juice and seasoning. When the lentils are quite soft. butter. 1/2 lb.

of mushrooms. 1 breakfastcupful of potatoes cut into small dice. Boil the vegetables in 1 quart of water until quite tender. dip them in the other egg well beaten. When they are done remove the mace and turn the lentils out to get cold. add also pepper and salt to taste. 1 small onion. of rice. pepper and salt to taste. 1-1/2 lbs. 1 Spanish onion. add the rice. 1 teacupful of breadcrumbs. onions. 2 breakfastcupfuls of flagolet beans. Pick and wash the lentils. stir a few minutes. of butter. Before serving add the butter and cheese. if necessary add a little milk to make it into a paste. 1 oz. and salt to the cooked rice and lentils. 1 teaspoonful of finely chopped parsley. of lentils. MINESTRA. FOR SANDWICHES. and serve. and cut them into pieces the size of walnuts. 1 blade of mace.VINNYS A1 STORE Smooth the curry with 1 spoonful of water. 2 eggs. of potatoes. Bake the savoury for 3/4 of an hour to 1 hour. and salt. and cook the mushrooms and onion for 10 minutes with the butter in 1/2 pint of water. 2 oz. Mix all well in the pie-dish. scatter breadcrumbs over the top. 2 oz. and let the lentils cook gently until they have become soft and make a fairly firm purée. MUSHROOM PIE. adding the mace. pepper and salt to taste. and fry them in 1 oz. of butter. 1 oz. 1 English onion. MUSHROOM CUTLETS. of butter. If too dry. pepper. only just covered with water. shape the mixture into cutlets. and cut them into 2 or 4 pieces. 1/2 teacupful of mashed potatoes. Spread all over the tomatoes. 1/2 a cupful of tinned tomatoes. adding more water if necessary. 1-1/2 lbs. pepper and salt to taste. add a little more water as may be required. 2 oz. adding the herbs and seasoning. also pepper and salt. and celery mixed (the latter cut up small). Chop up the onion. and mix all well. 1 egg well beaten. cut up the rest of the butter in pieces and place them here and there over the breadcrumbs. 1/2 lb. quarter . 1/4 lb. and fry them in the rest of the butter. Peel and wash the potatoes. Serve with tomato sauce. 1 teaspoonful of mixed herbs. and cook all together gently until the rice is soft. chop up the onion. add the fried onions and tomatoes to the lentils. parboil them with 1 pint of water. stir them sometimes to prevent burning. add the curry. of mushrooms. Mix the mushrooms and onion with the breadcrumbs. of butter. 1/2 teaspoonful of herbs. Chop fine the onion and fry it a nice brown in the butter. of butter. and 3 hard-boiled eggs. Peel and wash the mushrooms. Then use for making sandwiches with very thin bread and butter. LENTILS (POTTED). of grated Parmesan cheese. according to their size. and turn them into a pie-dish with the water. the eggs. and set them over the fire to cook. Peel and cut up the mushrooms. a little milk. carrots. 1/4 lb.

fill with the mixture. and press the edges well together. and bake the savoury for 1 hour. For the pastry. line a large plate and heap the mushrooms upon it. of mushrooms. 1 pint of milk. and cut the rest of the butter into bits to be scattered over the mushrooms. and place them on the top. Peel. remove the stalks. 1 oz. Peel and wash the mushrooms and cut them up. add the eggs well whipped. of butter. Make the pastry of the meal. cover with crust. adding seasoning and the bay leaves. pepper and salt to taste. then gently cook them in 3/4 pint of water for 1/2 hour. return the sauce to the saucepan. 3 oz. 1/2 lb. stir into it the vermicelli.VINNYS A1 STORE the eggs. 1/2 lb. chop up the onions very fine. When they have cooked in the butter for 10 minutes add them to the other ingredients. 1 small onion chopped fine. and bake the pie for 3/4 of an hour to 1 hour. 1 oz. 3 bay leaves.—The stalks of the mushrooms. and pepper and salt to taste. and thicken it with the cornflour. strain. let the mixture cool. 1/2 lb. 4 eschalots chopped very fine. . dry them and cut them into pieces. Fry the stalks and eschalots in the butter. of butter. Serve with green vegetables. and a little water. The Gravy. wash. bake the pie 3/4 hour in a moderate oven. melt the butter in the frying-pan and fry the mushrooms and onion in it. MUSHROOM SAVOURY. 1/2 oz. of the butter. of butter or Allinson frying oil. 1 teaspoonful of Allinson cornflour. and season with pepper and salt. and tomato sauce. 1 lb. keep a little of the paste. cut this into thin strips and lay them in diamond shape across the pie. and cut up the mushrooms. 4 oz. make pastry with the meal. 1 tablespoonful of vermicelli broken up small. 1 lb. potatoes. MUSHROOM TART AND GRAVY. dredge well with pepper and salt. pick and wash the mushrooms. 2 oz. line some tartlet tins with Allinson wholemeal crust. 1 small English onion. bake in a moderate oven. MUSHROOM TURNOVERS. of medium-sized mushrooms. Pick and wash the mushrooms. roll it out. cover with a short crust. 4 ounces of Allinson plain rusks 3 eggs. of butter (or 3 tablespoonfuls of Allinson frying oil). pepper and salt to taste. which let cook in the juice until tender. of Allinson fine wheatmeal. of mushrooms. of butter. Crush the rusks and soak in the milk. and fry them in the butter for 5 to 10 minutes. cut them up in small pieces dredge them with pepper and salt. pepper and salt to taste. pepper and salt to taste. and a little cold water. of Allinson fine wheatmeal. of mushrooms. MUSHROOM TARTLETS. 1/2 lb. butter. when you line the plate. 3 oz. and fry them and the onion in the butter. of butter. adding pepper and salt to taste. Pour the mixture into a greased pie-dish. a good deal of liquid will run from the mushrooms.

put into a pie-dish. and bake them in a moderate oven for an hour. mix with them the eggs. of vermicelli or sago. 3 hard-boiled eggs. and the cream. cut it in squares of about 4 inches. and 2-1/2 oz. Chop the onions fine. 1/2 pint of cream. When tender let the onions cool. of butter or a proportionate quantity of Allinson frying oil to 1 lb. and bake the turnover brown. pepper. Serve with gravy. Roll or touch with the fingers as little as possible. pepper and salt to taste. 1 lb. Make the crust in the usual way with cold water. and bake 1 hour. of English onions. ONION TART. and mix with milk instead of water. 6 oz. For the pastry. 1 lb. line with it a baking-tin. eggs. It will be found beautifully short. Serve with brown gravy. Eat this pie with green vegetables. 4 oz. very tasty. add a little soaked tapioca and very little butter. forming diamond-shaped squares. and cream into the paste-lined tin. cut the rest of the paste into thin strips. cover with short wheatmeal crust. pinching the edges over. of butter without browning them. Slice the onions. and stew them with 1-1/2 oz. roll it out. remove the mixture as it begins to set. and a little cold water. and lay these crossways over the tart. adding the seasoning beat up the eggs and mix them well with the onions over the fire. and place as much mushroom on each as it will conveniently hold. 1 Spanish . 1/2 lb. To make a very plain pie-crust use about 2 oz. 3 eggs. This is a Turkish dish. OATMEAL PIE-CRUST. butter. also the seasoning. well beaten. and more digestible than white flour pastry. 4 oz. Press the edges of each square together. boil them a few minutes in a little water. pour the mixture of onions. of Spanish onions. POTATO AND TOMATO PIE. pepper and salt. of potatoes.VINNYS A1 STORE Roll the paste out. of Allinson fine wheatmeal. and drain them. of butter (or Allinson frying oil). Make a paste with the meal and the rest of the butter. 2 lbs. of tomatoes. ONION TURNOVER. POTATO PIE. Have ready the pastry made with the meal. stew with a little water until nearly done. 2 lbs. folding them in triangular shape. fold the pastry over. each of medium oatmeal and Allinson fine wheatmeal. 1 oz. of butter or oil. and salt. Slice potatoes and onions. bake the tart in a moderate oven until golden brown. 3 eggs. of butter. of Allinson fine wheatmeal. keeping back a small quantity of the paste. 2-1/2 oz. 1 oz. of vege-butter or butter. stew them in the butter for 10 minutes. flavour with herbs. 2 medium-sized Spanish onions. place the onions and eggs on it. of wheatmeal.

a layer of apple and onion. Cook until soft. butter a pie-dish with 1/2 oz. the spice and seasoning until quite tender. and when nearly soft drain. QUEEN'S ONION PIE. 1-1/2 lbs. Sprinkle in the thyme. and bake the pie from 3/4 of an hour to 1 hour. wash. of butter. and mix all with the potatoes and tomatoes. and a little hot milk. Make the crust. QUEEN'S APPLE AND ONION PIE. chop up the onion. 1 oz. a little boiling milk. let cook until the potatoes are about half done. and 1 teaspoonful of Allinson cornflour for thickening. Add pepper and salt. and as much cold water as needed. 3 eggs. wash. 1 Spanish onion. 3 eggs. of tomatoes. and bake the pie for 1 hour. and cut them into pieces. and stew them gently with 1 oz. and let all stew together until tender. pepper and salt to taste. Prepare the breadcrumbs in the same way as for "Queen's Onion and Apple Pie. 1/2 teaspoonful of spice. Mix the breadcrumbs with the eggs. of Spanish onions. 1 dessertspoonful of finely chopped parsley. cut into slices the onions and apples. Thicken the liquid with the cornflour. peel. scald and skin the tomatoes and cut them into pieces also. 3 eggs. of apples. 1/2 lb. of mushrooms. of Allinson fine wheatmeal. adding the butter and the vermicelli or sago. of butter. 3 breakfastcupfuls of Allinson breadcrumbs. and set both over the fire with 1 pint of water. of the butter.VINNYS A1 STORE onion. and serve. pepper and salt. 1-1/2 lbs. pepper and salt to taste. the . finishing with breadcrumbs. pepper and salt to taste. of butter. 2 finely chopped onions. and boil in about 1 pint of water. of butter. The crust looks better if brushed over with white of egg before baking. Boil the potatoes in their skins. and cut into pieces the mushrooms. Mix them with the potatoes in a pie-dish. QUEEN'S TOMATO PIE. Peel. of butter. 3 oz. 1 dessertspoonful of thyme. repeat this until your dish is full. 2 oz. and a little hot milk. well beaten. Quarter the eggs and place the pieces on the top of the vegetables. 3 lbs of Spanish onions. and bake 1 hour. POTATOES AND MUSHROOM STEW. For the crust. add them to the other ingredients. Stew the onions in 2 oz. 2 lbs. 2 lbs. pepper and salt to taste. 1 oz. 3 oz. 3 breakfastcupfuls of Allinson breadcrumbs. cover the dish with it. stew them gently (without adding-water) with 1 oz. of butter. and enough hot milk to smooth the breadcrumbs. Meanwhile skin. 1/2 lb. Cut the tomatoes into slices. Chop up roughly the onion. the butter and seasoning. of butter. Place the rest of the butter on the top in little bits." place the onions and breadcrumbs in layers as in the previous recipe. of butter. 8 breakfastcupfuls of Allinson breadcrumbs. Serve with brown gravy. 1 tablespoonful of finely chopped parsley. 1 teaspoonful of mixed herbs. of potatoes. adding the herbs and seasoning. place a layer of breadcrumbs in your dish. and mix all the ingredients well. and cut into pieces the potatoes. 1/2 oz. of the butter. boil up.

1/2 saltspoonful of nutmeg. form into fritters. of grated cheese. 2 oz. Mix well with the hot milk. Chop the onions up small and fry them in the butter. and bake it until lightly brown. of breadcrumbs. 1 pint of milk. Serve with vegetables. and mix all well together. mix all well. Parmesan is the best. and fry them a nice brown. of butter. then one of tomatoes and so on until full. SAVOURY CUSTARD. then add the parsley. add the eggs beaten up. Mix a third of the onions with the breadcrumbs. pepper and salt to taste. 2 eggs. Grease a pie-dish. then add the sage to them. onion. 3 eggs. eggs and seasoning. 6 eggs. and seasoning. herbs. Soak the breadcrumbs with enough hot milk to just moisten them through. pepper and salt to taste. 1 tablespoonful each of finely chopped parsley and spring onion. meanwhile whip the eggs well. 12 oz. Serve with apple sauce. and sauce. of butter. add the mashed potatoes. Heat the milk. 6 eggs. pepper and salt to taste. 6 oz. and bake in a moderately hot oven until set. 1 large English onion. place in it first a layer of breadcrumbs. 1-1/2 oz. 1 teacupful of mashed potatoes. 1/2 a saltspoonful of nutmeg. The remainder of the onions place round the fritters on the dish. and mix the cheese and seasoning with them.VINNYS A1 STORE onions and seasoning for 10 minutes. SAVOURY PICKLED WALNUT. 1 tablespoonful of finely chopped parsley. 6 oz. Soak the bread in the milk. 1 quart of milk. of butter. potatoes. Whip up the eggs and mix both ingredients with the breadcrumbs. SAVOURY FRITTERS (2). mix the herbs and onion with the custard. 1/2 lb. herbs. Butter a pie-dish with the . dredge with flour. pepper and salt. Serve with green vegetables and potatoes. SAVOURY CUSTARD (Another way). pepper and salt to taste. Form into fritters. Put the rest of the butter in little bits on the top of the pie. dissolve part of the butter on the stove and add both to the other ingredients. of breadcrumbs. 2 eggs. and bake until set. 1 quart of milk. Mash up the pickled walnuts. 4 pickled walnuts and the vinegar to taste. 1/2 lb. 1 teaspoonful of powdered mixed herbs. Proceed as above. of onions. but any kind of cooking cheese can be used. or oil a nice brown. mix all well. of Allinson bread. add the eggs well beaten. 1 grated English onion. and fry in butter or oil. Chop the onion up fine and fry it brown in the butter. 1 teaspoonful of dried sage. SAVOURY FRITTERS (1). add the parsley. pepper and salt to taste. 1 oz. pour the mixture into a buttered pie-dish. 1 teaspoonful of powdered sage. finishing with breadcrumbs.

according to number in family. Chop fine a handful of parsley. and when boiling stir in the eggs and cheese mixture. of haricot beans. Mix the tomato juice with 1 pint of water and let the liquid come to the boil. let the onions simmer a few minutes longer. Rub the butter into the flour. of butter. of onions. and mix all the ingredients thoroughly in the pie dish. taking care to keep the contents of the saucepan boiling fast. and 2 oz. 1 lb. Heat the butter in a frying-pan. adding the herbs. . they will take from 15 to 20 minutes. 4 oz. throw in the spaghetti. 1 gill of cream. Have the beans boiled the previous day. SPAGHETTI AUX TOMATOES. stirring it with a knife over the fire until set. and press the edges together. Make a paste of the wheatmeal. Pour over the mixture 1 pint of water. 1/2 lb. cover the vegetables with it. of butter. when there will be a lot of juice boiled out of the onions. of parboiled potatoes. 1 oz. line small patty pans. and let it cook for 1 hour in the oven. Set them over a fire in a saucepan with a piece of butter the size of a walnut. and bake the pie 1 hour in a moderate oven. 1 oz. thicken the liquid on the onions with some Allinson fine wheatmeal. then mix the parsley with them. Meanwhile have ready the paste for the pastry. 4 oz. Moisten the edges of the paste in the patty pans. pepper and salt. cut up the eggs. of butter. and 1 teacupful of water. 1 teaspoonful of herbs. SAVOURY PIE. the strained juice of one tin of tomatoes. 1 lb. of spaghetti. fill with the egg and cheese mixture. 1 teaspoonful of mustard. pour in the mixture. of tomatoes. and bake. cover with paste. add enough water to make it hold together. of butter. and seasoning. slice the tomatoes. Whip up the eggs and add to each egg 1 dessertspoonful of water. 1/2 lb. the cheese and seasoning with the eggs. SPANISH ONIONS (Stewed). grated cheese. add pepper and salt. 6 oz. cut the potatoes in small dice. the rest of the butter and a little cold water. This is a very nice dish for the evening meal. let them stew gently for 1-1/2 hours. place them in a pie-dish. pepper and salt to taste. of fine wheatmeal. Serve very hot with grated cheese. Roll it out thin.VINNYS A1 STORE rest of the butter. pepper and salt to taste. time from 15 to 20 minutes. and cook until tender. For the crust 6 oz. mix this. add the butter and seasoning. Bake the little tartlets in a moderately hot oven until done. and serve at once with squares of toast. 4 eggs. Cut up lengthways as many onions as may be required. chop up the onions and boil them in a little water until soft. 1 oz. of Allinson fine wheatmeal. Turn the mixture into a bowl to cool. Dissolve the mustard in a little water. 1/2 lb. 2 hardboiled eggs. of butter. SAVOURY TARTLETS. mixing the paste with a knife.

Boil the milk with the butter and seasoning. and let it all simmer for 20 minutes. pepper and salt to taste. Choose as many onions of equal size as are required and boil them whole in plenty of water until tender. thicken with the cornflour. 1 lb. of butter. Pick and wash the spinach. of Spanish onions. the time necessary being about 2 to 2-1/2 hours. Add as much of the meal as necessary to make the mixture into a soft paste. Add seasoning. and mix it with the eggs well beaten. pepper and salt. and seasoning. of butter. and dry the mushrooms—if big. chop the spinach fine. This is nice eaten cold as well as hot. 1/2 pint of milk. 1/2 pint of water. Pour a small teacupful of water into the pie-dish. pepper and salt to taste. 1 dessertspoonful of Allinson cornflour. This is a very savoury dish and suitable for an evening meal. and fry both in the butter for 10 minutes. keeping the water they were boiled in as stock for soup or stew. of vermicelli. of butter. and seasoning. 1 lb. boil up and serve with curried or plain boiled rice. 2 lbs. scatter breadcrumbs on the top. 1 lb. Peel and slice the onions thinly and grate the cheese. 2 finely chopped onions. 1/2 pint of milk. 4 oz. the lemon juice. 1 oz. SPANISH ONIONS AND WHITE SAUCE. wash. 1 lb. of tomatoes. pepper and salt. 1 oz. SPINACH DUMPLINGS. boil it with the onions without water until quite tender. let the whole simmer for another 10 minutes. the milk and vermicelli. add the tomatoes cut in slices. and thicken it with the cornflour. 1 heaped teaspoonful of cornflour. of butter. a few breadcrumbs. of mushrooms. and serve. Boil the sauce up again and pour it over the onions. flour them.VINNYS A1 STORE SPANISH ONIONS AND CHEESE. 1 oz. quarter them—chop fine the onion. Arrange the onions in a pie-dish in layers. drain it dry. when they are tender. 2 oz. pepper and salt to taste. drop them into boiling water. 1 oz. serve with potatoes and gravy. 1 small English onion. . Form into balls. SPANISH STEW. milk. of cheese. Make the sauce as follows: 1/2 pint of milk. and 1 oz. and bake about 2 hours. 3 eggs. and cook the vegetables 10 minutes longer. juice of 1/2 a lemon. sprinkling cheese and a little pepper and salt between each layer. Cut up into dice the potatoes and onions. which should be ready on a hot dish on slices of toast. of spinach. Add the water. of potatoes. Then drain them. cut up the butter into bits and scatter it over the breadcrumbs. and some Allinson fine wheatmeal. 2 lbs. Finish with the cheese. STEWED MUSHROOMS. and boil them 5 to 10 minutes. of Spanish onions. Peel. butter. and stew them with the butter and very little water. and a little more water if necessary. of butter.

8 oz. Make a paste with the meal. 1/2 saltspoonful of nutmeg. of butter. and parboil them in 1 pint of water. 3/4 pint of milk. and 2 oz. 1/2 pint of milk. add the tomatoes and eggs cut in slices. and bake them until quite tender. and salt. Replace the slices cut off the tops of the onions. 2 hard-boiled eggs. 1 teaspoonful of powdered dry sage. and salt. cover them up. Melt the butter in a frying-pan. 1/2 tin of sweet corn. and stew in the butter until quite tender and until a good deal of the liquid has steamed away. mix all the ingredients. SWEET CORN FRITTERS. and pour the sauce over the cooked onions. 4 eggs. put the rest of the butter on the top of the onions. 1/2 oz. and a little cold water. of vermicelli. of tomatoes. 1 oz. keep stirring until the mixture has thickened. TOMATOES À LA PARMESAN. Place the onions in a pie-dish or deep tin. of tomatoes. Have ready the brown sauce. 2 eggs. 1 dessertspoonful of Allinson fine wheatmeal. an egg. 1 lb. butter. pepper. melt 1 oz. 1 oz. Make a batter of the meal. adding the butter and seasoning. 3 oz. pepper and salt to taste. drop spoonfuls of the batter into the boiling fat. of butter. Have some oil (vege-butter) boiling in the frying-pan. Scald. and fry the fritters a golden brown. and mix with the breadcrumbs. 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. pepper and salt to taste. 1 oz. Cut up the potatoes and onions into dice. For the crust. pepper. This mixture can also be used cold for sandwiches. 1 breakfastcupful of Allinson breadcrumbs. cover the pie with the crust. skin. and tie them on with white cotton. of the butter. of onions. Boil the onions for 20 minutes and drain them. milk. TOMATO TORTILLA. 1/2 lb. of butter. 4 good-sized Spanish onions.VINNYS A1 STORE STUFFED SPANISH ONIONS WITH BROWN SAUCE. the sage. or a dessertspoonful of minced fresh sage. Beat up the egg. and slice the tomatoes. of Allinson fine wheatmeal. 3 oz. Turn them into a pie-dish. pepper and salt to taste. and stuff the onions with the mixture. and the eggs well beaten. remove the threads of cotton. and some oil or butter. and add the vermicelli broken up small. Bake the tomatoes in a tin with the butter and . 2 oz. mix it with the breadcrumbs. of butter. of butter. 4 large tomatoes. Serve with slices of lemon or tomato sauce. of Allinson fine wheatmeal. and bake for 1 hour. Serve on hot buttered toast. of Parmesan cheese. Add it to the tomatoes with seasoning. TOMATO PIE. Chop up finely the part removed. adding the seasoning and the sweet corn. Whip the eggs and stir them into the cooked tomatoes. 1-1/2 lbs.

Prepare the vegetables. 2 eggs. 1 teaspoonful of mixed herbs. 1/2 lb. 2 oz. and mixed herbs. butter a mould. Put in sufficient water to make gravy. mint. lentils. scald and skin the tomatoes.VINNYS A1 STORE a dredging of pepper and salt. and eschalot. Cut tomatoes and Spanish onions in slices. and serve with brown sauce. VEGETABLE MOULD. adding the egg well beaten. . When the tomatoes are baked. and cheese. onion. carrots. These are an excellent addition to stews. Make a sauce with the milk. carrots. pour 1/2 a teacupful of water in the tin. turnips. 1 tablespoonful of sago. Turn out. place a bit of butter on each. turnips. celery. 2 ditto of parboiled finely cut turnips. add the pepper and salt and the mixed herbs. Boil till soft. TOMATOES AU GRATIN. Beat the eggs up and mix all the ingredients well together. parsley. VEGETABLE PIE (1). carrots. 1 breakfastcupful of breadcrumbs. eat with baked potatoes and bread. add water to make gravy if necessary. sprinkle in the sago. bake 1-1/2 hours. and pepper and salt to taste. and steam for 2 hours. potatoes. and haricot beans. and season nicely with pepper. 1 oz. Make a stuffing of the breadcrumbs. 8 medium-sized tomatoes. pour the sauce over. Make a small opening in the tomato and take out the seeds with a teaspoon. 2 breakfastcupfuls of mashed potatoes. vegetable marrow. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables. pepper and salt to taste. and serve hot. cut them in pieces not bigger than a walnut. cover with wholemeal crust. add a little soaked tapioca. and seasoning. 1 egg. place them on hot buttered toast. and bake the tomatoes 15 minutes. Bind with beaten eggs. seasoning it with a little cayenne pepper if handy. cover with the lid or tie a cloth over it. and mash up together equal quantities of potatoes. of butter. pepper and salt. meal. TOMATOES AND ONION PIE. mint. of butter. pepper and salt. put them into a tin. dip in frying batter. pour the vegetables into a pie-dish. and green peas all mixed. fill the tomatoes with the stuffing. VEGETABLE BALLS. and fry the balls in vege-butter or oil till golden brown. put into a pie-dish in alternate layers. and eschalots. stew them in the butter and 1 pint of water until nearly tender. 1 teaspoonful each of finely chopped parsley. and a little butter to taste. When cooked. nutmeg. 1 teaspoonful of mixed herbs. Fill in the mixture. 3 hard-boiled eggs. each of tomatoes. salt.

1 small onion chopped very fine. It is made from Italian wheat. which contains more flesh-forming matter than butcher's meat. pour the whole into a pie-dish. and season it. YORKSHIRE PUDDING. turnips. Well butter a shallow tin. 1 oz. 1 good pinch of mixed herbs. 1 small cauliflower. 1 dessertspoonful of sago. each of carrots. 2 oz. and seasoning. 4 eggs. cut up the eggs in quarters. pepper and salt to taste. and cover all with a crust. VEGETABLE STEW. and sauce. and bake until it is brown. and enough milk just to smoothly moisten the mixture. 2 good sized tomatoes or a cupful of tinned ones. lentils. if fresh tomatoes are used. 6 oz. 2 hard-boiled eggs. then add 3 turnips. of Allinson fine wheatmeal. add water if more is required for the pie to have sufficient gravy. make a batter of them with the flour and milk. of butter. Add to the stew. a little white celery. and serve. Fry 2 Spanish onions in 2 oz. of butter.VINNYS A1 STORE cover with a crust. In the . Serve with vegetables. To use half each of Allinson breakfast oats and wheatmeal will be found very tasty. place the pieces on the top of the vegetables. then mix a tablespoonful of Allinson fine wheatmeal with 1/2 pint of milk. VEGETABLE PIE (2). and vermicelli or tapioca substituted for the sago. 4 eggs. cut them into pieces the size of nuts. Thoroughly beat the eggs. These vegetable pies can be varied according to the vegetables in season. butter (oiled). add the herbs. 1/2 lb. potatoes. green peas. turn into a buttered bread tin and steam 2-1/2-3 hours. potatoes. Let all the vegetables stew gently with the butter and 1 pint of water until they are nearly tender. breadcrumbs. cooked haricot or kidney beans. Allow all to stew for 2 hours. pepper and salt to taste. 2 carrots. 1 pint of milk. and 1 pint of water. French beans may be used. onions. scald and skin them. sprinkling the sago between the vegetables. Scatter them over the batter. NUTROAST. pepper and salt to taste. and cut the rest of the butter in bits. 1/2 lb. 1 lb. 1 teaspoonful of mixed herbs. MACARONI Macaroni is one of the most nutritious farinaceous foods. ground cob nuts. of butter. Wash and prepare the vegetables. pour in the batter. and bake it 3/4 hour. 1 oz. Mix all the ingredients thoroughly. turn out and serve with brown sauce.

and the breadcrumbs. and the parsley. and 1 oz. of butter. and cheese (you can use Parmesan. Make a sauce of the milk. onions. . but the meal left is still very rich in flesh-forming matter. &c. 3/4 pint of milk. so that when the macaroni is done. and serve. 1/2 lb. If neither spaghetti nor vermicelli are handy. Then place a layer of it in a piedish. MACARONI SAVOURY. of cheese. as the latter is usually poorer than the former in mineral salts and flesh-forming substances. It may be cooked in plain water. 1/2 oz. of grated cheese. according to the kind used. pepper and salt to taste. pepper and salt to taste. Boil the macaroni till tender in 2 pints of water. or fruit. or fried onions. 1 teaspoonful of Allinson cornflour. As the coarser particles of the bran have been taken away. Gruyère. dust with pepper. little or no fluid may be left. 8 oz. onion. 3 oz. some breadcrumbs. it may be eaten with any kind of vegetables. finishing with a sprinkling of cheese. That which is slightly yellow is to be preferred to the white.VINNYS A1 STORE manufacture of macaroni some of the bran is removed from the flour. of spaghetti or vermicelli. of macaroni. Macaroni takes from 20 minutes to 1 hour to cook. The Italian paste is mostly used as an addition in clear soup. Macaroni requires from 25 minutes to 1/2 an hour cooking. pour over the mixture of macaroni and other ingredients. but if any does remain it should be saved for sauce. Eat with vegetables and tomato sauce. Macaroni should always be boiled before being made into various dishes. For those who have a weak digestion plain boiled macaroni with grated cheese added at table is better and lighter. 2 eggs. or Canadian cheese). a little salt may be added by those who use it. macaroni is slightly constipating. Cut the butter in pieces. Boil the macaroni in slightly salted water until soft. 3 oz. sprinkle some of the grated cheese over it. or in milk and water. the cheese. pepper and salt to taste. cornflour. or baked potatoes. and vermicelli and Italian paste are done in a few minutes. Beat the eggs well in the dish in which the macaroni is to be served. and if desired. mix all well with the eggs. of butter. of grated cheese.. MACARONI (Italian). and must therefore always be eaten with green vegetables. and place them here and there on the top. A very simple nourishing and satisfying meal can be made from macaroni plainly boiled. MACARONI CHEESE. may be regarded as the amount to be allowed at a meal for grown-up persons. The Genoa macaroni takes longer. From 2 to 4 oz. 2 oz. grate some more cheese over the top. and care should be taken to use just enough water to cook it in. pour the sauce over it. MACARONI CREAM. When soft add seasoning. stock for soup. Place the macaroni in a pie-dish. of butter. Boil the macaroni until tender in only as much water as it will absorb. 1 tablespoonful of finely chopped parsley. to which the butter has been added. and repeat the layers of macaroni and cheese. use Naples macaroni. caper. Bake it in a moderately hot oven until brown. 6 oz. as the pipes or pieces otherwise stick together. the thin spaghetti kind is done in from 15 to 20 minutes. Macaroni should be thrown into boiling water and be kept boiling. as it contains valuable nutritive material. and let the macaroni brown in the oven. of macaroni. 1/2 lb. with grated cheese. or parsley sauce.

mix into it all the other ingredients. of Patna rice. HOW TO COOK. RICE In many households it seems a difficulty to get rice cooked properly. 1 lb. 1 quart of cold water. that is having all the grains separate. of good rice. Very often it comes to table in a soft. of butter. 3 eggs. and 1 oz. Wash the rice. 1/2 a saltspoonful of grated nutmeg. and let it cook very gently. and place little bits of butter on each tomato. mix 1 pint of cold water with the curry powder. Place the rice in the . of butter. the rice will take from 15 to 20 minutes' cooking only. for a great deal of the goodness of the rice is thrown away. 1/2 lb. 1 oz. When the rice boils. 1 tablespoonful of finely chopped parsley. of tomatoes and a little butter. the butter and salt. put this over the fire with the rice. of grated cheese. of butter. 1 finely chopped onion. salt to taste. according to the size of the tomatoes and the heat of the oven. 2 oz. of Allinson fine wheatmeal. which is certainly not appetising. and salt to taste. set it on the side and let it just simmer. not stirring it again. serve the rice. Let the rice come to the boil slowly. and set the rice over the fire with it. CURRIED RICE. Wash the rice. pour it into a buttered pie-dish. only just cooked through. 1 quart of water. of Patna rice. dust them with pepper and salt. 1 dessertspoonful of curry. pulpy mass. Rice should not be cooked too soft. mix the curry with the proper quantity of water. adding the butter and seasoning. pepper and salt to taste. Rice cooked this way will have all the grains separate. Wash the rice and set it over the fire with 1 quart of cold water. Let it come to the boil gently. stirring it a little to prevent the rice from sticking to the saucepan. cover it with a piece of buttered paper. 1 lb. Do not allow it to get very soft. Wash the tomatoes and place them in a flat tin with a few spoonfuls of water. and salt. Bake them from 15 to 20 minutes. 1 oz. the grated rind of 1 lemon. of butter. CURRIED RICE AND TOMATOES. eggs. This will take about 20 minutes.VINNYS A1 STORE 4 oz. For the tomatoes proceed as follows: 1 lb. cut up the butter in pieces and spread them on the top. 1 oz. pepper and salt. and stir it a few times to prevent it sticking to the saucepan. The following recipe will be found thoroughly reliable and satisfactory. When all the water is absorbed. Cut the macaroni in small pieces. It will be sufficiently cooked in 15 to 20 minutes and each grain will be separate. 1 dessertspoonful of curry powder. Bake the savoury for 1 to 1-1/2 hours. Make a batter of the milk. 4 oz. of boiled macaroni. butter. 3/4 pint of milk. To cook it in a large saucepanful of water which is then drained away is very wasteful. RICE. and meal. When the rice boils. salt to taste. Cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed.

1/2 teaspoonful of herbs. saffron. some olives chopped fine and mixed with hard-boiled yolks of eggs. 2 eggs. put the tomatoes round it. SAVOURY RICE (Italian). of butter. 1-1/2 pints of vegetable stock. and with the thumb of the right hand hollow them sufficiently to admit of their receiving a stuffing of fried onions. 1 oz. Meanwhile chop the onions up fine and fry them brown in the butter. dip them in the eggs beaten up and then in the raspings. 1 teacupful of raspings. Boil the rice with water as above. pour the liquid over the rice. 1-1/2 pints of milk. herbs. 3 tomatoes. salt. and serve. 6 tomatoes. 1 teacupful of rice. tomatoes. until well done. pepper and salt to taste. and fry them in boiling oil a light brown. of butter. pepper and salt to taste.VINNYS A1 STORE centre of a hot flat dish. &c. 4 tablespoonfuls of grated cheese (Parmesan or other cheese). pour over the stewed onions and lentils. . and put in it washed rice with a little pepper. 1 oz. remove them from the water. RICE AND ONIONS. 3 medium-sized onions. 1-1/2 cupfuls of rice. and seasoning. pepper. herbs and seasoning. serve with the onions and eat with a green vegetable. 1 breakfastcupful of rice. 1/2 lb. SPANISH RICE. mix all well. add the onions. of grated cheese. of butter. and a little butter. of Spanish onions. Boil whole onions in water until done quite through. stew Egyptian lentils with chopped onions. serve in a vegetable dish with the grated cheese sprinkled over. Allinson's oil for frying. There are various stuffings which can be used instead of the onions—fried mushrooms chopped up. of Patna rice. and serve. Peel and slice the onions and tomatoes and fry them in the butter for 15 minutes. Serve with gravy. close them again carefully. and eat with green vegetables. a pinch of saffron. and let all cook until the rice is quite soft. butter. 2 oz. and seasoning. salt. 1 lb. then add the cheese. Form the cold rice into balls. 6 onions. Boil the rice as above. place the rice over the fire with 1 pint of water. Put the rice on a dish. When done. serve. RICE AND LENTILS. 1 oz. and turn it out to get quite cold. Boil the rice in the milk until soft. SAVOURY RICE CROQUETTES. PORTUGUESE RICE. and butter.

or Allinson rusks. fold over when the top is still creamy. 3 dessertspoonfuls of water. FRENCH BEAN OMELET. pepper and salt to taste. beat up the eggs and add them. crush the toast or rusks with your hands. . rub the meal smooth with it. and let it fry over a gentle fire. then place them with the seasoning into the cold stock. add to them the water and seasoning. &c. 1 breakfastcupful of cold boiled vegetables. 1 pint of milk. add the vegetables and seasoning. scatter the cheese over it. Serve with cheese grated over.). pepper and salt to taste. 1/2 a teacupful of milk. and scatter them over the top. 1/2 a gill of milk. and 1 oz. Butter a pie-dish. and mix them with the milk. mix thoroughly with the beans. of grated cheese. 1 oz. 4 eggs. Bake the savoury for 1 hour or a little longer until well set. nutmeg. Serve hot or cold. of butter. 1 oz. some vege-butter or oil for frying. turnips. Dissolve half of the butter and mix it with the other ingredients. Pass a heated salamander or coal-shovel over the top of the omelet. 3 tablespoonfuls of cut boiled French beans. pour the mixture into it. Serve with sauce. and a little nutmeg to taste. 3 eggs. and soak them in the egg and milk. 4 eggs. and fry the omelet in boiling butter or Allinson frying oil. the cheese and seasoning to the meal and milk. potatoes. of butter.VINNYS A1 STORE butter. GARDENER'S OMELET. OMELETS CHEESE OMELET. Meanwhile have the butter boiling hot in an omelet pan. When it has risen. FRENCH OMELET WITH CHEESE. and serve immediately. pepper and salt. 1 dessertspoonful of Allinson fine wheatmeal. 3 eggs. and fry as an omelet. When all have boiled slowly for 20 minutes. Beat the yolks of the eggs. 1 tablespoonful of Allinson fine wheatmeal. and mix it lightly with the yolks. 1 saltspoonful of nutmeg. 1/4 lb. Fry the onions and tomatoes in butter until well browned. and seasoning. 2 tablespoonfuls of grated cheese (Gruyère or Parmesan). 4 slices of Allinson bread toasted. Beat the eggs and milk well together. 2 oz. Beat up the eggs. carrots. minced fine (green peas. whip the whites of the eggs to a stiff froth. Smooth the meal with the milk. pepper and salt to taste. let the omelet cook a little longer. the rice should have absorbed the stock. cut the rest of the butter in little pieces. and add the rice. of grated cheese. pour in the mixture. of butter. Add the cheese.

and nutmeg. 3 oz. and pepper and salt to taste. pour the mixture into it. proceed as follows: To 1 teacupful of boiled lentils take 3 well-beaten eggs. and bake. of butter. OMELET ONION. OMELET MACARONI. beat up 1 egg. grate 1 onion. Beat the yolks of the eggs for 10 minutes with the sugar and lemon rind. for instance. and mix them with the macaroni. Add the herbs. Mix the whole together. of butter. Butter a pie-dish with the rest of the butter. pepper and salt to taste. until quite soft. 4 medium-sized English onions. mix them with the milk. of boiled cold macaroni. 2 oz. bake them in a piedish with the butter and seasoning. 4 slices of Allinson bread. some sandwich mixture you wish to use up. 3 oz. and fry the omelet with the butter in a large frying-pan. of butter. 4 eggs. parsley. then rub smooth. and seasoning. Eat with vegetables and potatoes. Add 1 dessertspoonful of water to each egg. of sifted castor sugar. 1 oz. Whip the eggs up. Add the seasoning. of Allinson breadcrumbs. 1-1/2 oz. or until done. 4 tablespoonfuls of milk. parsley. 1-1/2 oz. 1 teaspoonful of dried mixed herbs. 2 oz. 1-1/2 oz. Put the mixture into a greased pie-dish. Cut the macaroni into little pieces. Fry the mixture as an omelet in boiling butter. 1/2 a saltspoonful of nutmeg. 3 eggs. and mix all well. 3 eggs. pepper and salt to taste. Serve with tomato sauce. mix all well. the grated rind of 1/2 a lemon. OMELET SOUFFLÉ. of butter. breadcrumbs. of grated cheese. Peel and slice the onions. fry the onion in 1-1/2 oz. and bake about 1/2 hour. and pepper and salt to taste. place a few small pieces of butter on the top. beat the eggs well.VINNYS A1 STORE OMELET HERB. 4 eggs. Soak the bread. of butter. and mix it with the soaked bread. 1 pint of milk. Whip the whites of the eggs to a very . pepper and salt to taste. 1 good tablespoonful of finely chopped parsley. OMELET LENTIL. put in a pie-dish. and mix the lentils and eggs smooth. OMELET SAVOURY. It you have any cold boiled lentils. and bake in a moderately hot oven. and add a few flavouring herbs. cheese. 1 dessertspoonful of finely chopped parsley. and the baked onions. Soak Allinson wholemeal bread in cold milk and water until soft. 1 finely chopped English onion.

and 1/2 a teacupful of new milk.VINNYS A1 STORE stiff froth. Whip the yolks of the eggs well. pour the mixture over the breadcrumbs. Let all simmer for 20 minutes. 2 average-sized tomatoes are cut up fine. and orange water. 6 eggs. add these to the other ingredients. Stew the finely chopped onions in the butter for 20 minutes in a covered-up saucepan. and 1 dessertspoonful of orangeflower water. 1/2 gill of boiling milk. 3 oz. 1 dessertspoonful of potato flour. and fry the omelet a golden brown both sides. 3 eggs. Set it in the oven for about 10 minutes. 1-1/2 oz. and serve immediately with a little castor sugar sifted over it. This is made in almost the same way as the savoury omelet. Meanwhile beat the butter in the omelet pan. 1 lb. 1 lemon. Melt the butter in the fryingpan. 2 oz. 4 oz. OMELET SOUFFLÉ (SWEET). of tomatoes. . beat the whites of the eggs to a stiff froth. the milk. Put the yolks of the eggs into a large basin. 1 oz. When tinned tomatoes are used the juice may be made hot and the bread soaked in it instead of in milk and water. add the eggs well beaten. mix all up thoroughly. add the eggs well beaten. Bake the omelet in a quick oven for 10 to 15 minutes. 1/2 teaspoonful of powdered herbs. and turn the mixture into one or more well-buttered shallow tins. 3 eggs. and beat all well with a wooden spoon for 10 minutes. add the sugar. of butter. mix it with the other ingredients. 2 eggs. and bake the Soufflé in a moderately hot oven from 10 to 15 minutes. of fine breadcrumbs. add pepper and salt. half the butter melted. sugar to taste. OMELET TRAPPIST. OMELET TOMATO (2). of butter. adding the grated rind of the lemon. potato flour. When it begins to set round the sides shake it very gently from side to side. 1/2 lb. and fry the omelet over a gentle fire. and mixed with the ingredients given above. of powdered sugar. and turn the omelet neatly out on a buttered dish. and sugar. and mix them lightly with the other ingredients. the herbs and seasoning. Moisten the breadcrumbs with the milk. Mix all well and smoothly. pour the mixture into a well-buttered pie-dish or cake tin. SWEET OMELET (1). of butter. 2 oz. when boiling pour the mixture into it. OMELET TOMATO (1). pepper and salt to taste. pepper and salt to taste. 1 large Spanish onion. cut the tomatoes up. spread the mixture in it. of butter. but without the addition of flavouring herbs. of breadcrumbs. Serve immediately.

add the lemon juice and the whites of the eggs whipped to a stiff froth. Melt the butter in an omelet pan. Make the rest of the butter boiling hot in an oval omelet pan. 1 tablespoonful of castor sugar.VINNYS A1 STORE Just before frying the omelet. and turn it on to a hot dish. or the skins be cracked in some way. and adding a small piece of butter (1 oz. cinnamon and sugar to taste. and fry till lightly browned. are lost through it. sea kale. such as Cabbages. 4 eggs. Potatoes which have been baked in their skins should be pricked when tender. Fry a pale golden colour. and mix with the other ingredients. The inside of the omelet should remain creamy. When peeled. of butter. There are a number of recipes in this book giving savoury ways of preparing them. double it. A much better way for all vegetables is to cook them in a very small quantity of water. When the spinach is cooking a little Allinson fine wheatmeal. is to peel them . which cannot always be stewed in a little water.. cook it a few minutes longer. A very palatable way of serving potatoes. Most of these vegetables are very nice with a white sauce. Potatoes also require a good deal of care. &c. is added to bind the spinach with the juice. When the greens are tender. which are so important to our system. The English way of boiling them is not at all a good one. This makes them mealy and more palatable. SWEET OMELET (2). Green vegetables are generally boiled in a great deal of salt water. and serve it with slices of hard-boiled egg on the top. Savoys. and 1 teaspoonful of Allinson fine wheatmeal. Brussel sprouts. smoothed in 1 or 2 tablespoonfuls of milk. the potatoes should be lightly shaken to allow the moisture to steam out. some raspberry and currant jam. Serve immediately with sugar sifted over it. and serve immediately. a little nutmeg. Spinach is a vegetable which English cooks rarely prepare nicely. when quite tender it is strained. as most of the soluble vegetable salts. and I will now make a few remarks on the cooking of plain vegetables. they should be placed over the fire after the water has been strained. and serve at once. cauliflower. any water which is not absorbed should be thickened with a little Allinson fine wheatmeal and eaten with the vegetables. then it is returned to the saucepan with a piece of butter. the size of the dish on which it is to be served. Scotch kail. SWEET OMELET (3). 1/2 pint of new milk. carrots are particularly pleasant with parsley sauce. I have not given recipes for the cooking of plain greens. stir in the sugar. potatoes are plainly boiled. turned on to a board. beat the eggs well. 2 oz. 1 oz. can be prepared this way.. turnip-tops. or a few very finely chopped eschalots and some of the juice previously strained. and pour the mixture into the hot butter. &c. this should be saved as stock for soups or sauces. of greens) and a little salt. this is drained off when they are tender. parsnips. artichokes. In the case of vegetables like asparagus. and fry the omelet till lightly browned. Make the butter boiling hot in a frying-pan. with a little salt. A great number of them. otherwise they very soon become sodden. Spread some jam on the omelet. VEGETABLES GREEN VEGETABLES (General Remarks). and chopped very finely. Sift sugar over it. 2 tablespoonfuls of water. of butter. Smooth the wheatmeal with the milk. carrots or celery. as they are prepared very much alike everywhere in England. to 2 lb. and the vegetables then served. 5 eggs. the Continental way of preparing it is as follows: The spinach is cooked without water.

or water if milk is not handy. 2 lbs. Scrape the white parts of the stalks quite clean. when it is quite tender. 2 oz. the liquid can be thickened with a little fine wheatmeal. of artichokes. 1 egg. swedes. 1 tablespoonful of Allinson fine wheatmeal. Scotch kail." add the cheese to the sauce. when the sauce has thickened. Peel the artichokes. Now put them into a saucepan. and dish on to rounds of toast with the points to the middle. juice of 1/2 a lemon. then slice them and place them in a saucepan. and a very little salt. cut the cabbage in four pieces lengthways. sprouts. parsnips. an onion cooked with it greatly improves the flavour. Wash the cabbage as often as is necessary in pure water after this to clean it and remove the salt. and cut them all the same length. cover with boiling water. of grated Parmesan or any other cooking cheese. should be treated exactly as spinach. cut them into slices 1/2 an inch thick and place them on a dish. ASPARAGUS (BOILED). The salt is added because it kills any insects which may be present. and serve. ARTICHOKES À LA SAUCE BLANCHE. I may just mention that Scotch kail. Cook them in a little water or steam them until quite tender. of butter. Serve with them rich melted butter in a tureen. add a little salt. A good many vegetables may be steamed with advantage. they should be turned occasionally. beat up the egg with the lemon juice and add both to the sauce. of Allinson fine wheatmeal. and boil gently and steadily for 20 to 30 minutes. cabbage. &c. boil it up. Tie them up into bundles. 3/4 pint of milk. or vege-butter. pepper and salt to taste. and then shred it up fine. CARROTS WITH PARSLEY SAUCE. Any way of preparing greens is better than boiling them in a large saucepanful of water and throwing this away. CABBAGE. and well wash the pieces in salt water. Make a white sauce as directed in the . From a health point of view they are best baked in their skins. 1 egg. Remove the outer coarse leaves. and serve. after being boiled in a little water. Set it over the fire with 1/2 pint of water. 2 lbs. Make a sauce of the milk and meal with seasoning. 1 oz. or steamed with or without the skins. smooth this with a little milk. and is most delicious in that way. of artichokes. 1 oz. pour it over the artichokes. and boil them in water until tender. juice of 1/2 a lemon. and put them into cold water as they are done. 3/4 pint of milk. and serve the same with sauce as above. remove it from the fire. This is not a very hygienic way of preparing potatoes. for instance. ARTICHOKES À LA PARMESAN. turnips. Let it cook very gently for 2 hours. a dash of pepper.VINNYS A1 STORE and bake them in a tin with a little oil or butter. Proceed as in the recipe for "Celery à la Parmesan. in order that they should brown evenly. Take them out of the water as soon as they are tender. Scrub and wash as many carrots as are required.

pour the sauce over. pepper and salt to taste. let the sauce simmer. butter. put it aside to cool a little. which will take about 1 hour. add the thickening and the milk.VINNYS A1 STORE recipe for "Onions and white sauce. strew it well with some of the breadcrumbs. 2 or 3 heads of celery (according to quantity required). Set over the fire with 1/2 pint of water. 2 heads of celery. put the butter over it in little bits. and pour in the celery. Put it into salt water to force out any insects in the cauliflower. boil it in water for 10 minutes. 1 dessertspoonful of Allinson cornflour. Let all gently simmer for a few minutes. Simmer the celery gently until tender. Butter a shallow dish. cutting away only the bad and bruised leaves and the coarse part of the stalk. CELERY (STEAMED) WITH WHITE CHEESE SAUCE. which consists of a large saucepan over which is fitted a perforated top. Pour the sauce over the carrots. Have ready some Allinson plain rusks on a flat dish. LEEKS. place the celery on it. and serve with white sauce. Add a little pepper and salt. Prepare the celery as in previous recipe. Boil the milk with the butter. and let them simmer for ten minutes. Let cook gently until the celery is quite tender. 1-1/2 oz. thicken it with the cornflour smoothed first with a spoonful of water. and serve. of butter. CELERY (STEWED) WITH WHITE SAUCE. Cut up the celery into pieces. and serve very hot. pepper and salt to taste. and bake the celery until brown. Remove the coarse part of the green stalks of the leeks. 1 egg. and place it in a vegetable steamer. leaving it in long pieces. sprinkle the rest of the breadcrumbs over the top. of butter. wash well and cut up in pieces about 3 inches long. of butter. 1/2 pint of milk. stirring it until the cheese is dissolved. saving them for flavouring soups or sauces. 1/2 oz. 1 cupful of breadcrumbs. If the leeks are gritty cut them right . 2 oz. CAULIFLOWER WITH WHITE SAUCE." and stir into it a handful of finely-chopped parsley. 1/2 pint of milk. For the sauce you need: 1 pint of milk. pepper and salt. 1 dessertspoonful of flour. Trim the cauliflower. After soaking. CELERY (ITALIAN). Serve very hot with baked potatoes. the butter and seasoning. and last add the grated cheese and seasoning. and let the celery steam for 1-1/2 hours. drain it and put it into the stewpan with the milk. 1 oz. 1 oz. wash it well in fresh water and boil quickly until tender. and add the egg well beaten. Remove the outer hard pieces from the celery. of grated cheese. pepper and salt to taste.

season with pepper and salt. Eat with wholemeal toast. 2 oz. and cut away the coarse stalks. SCOTCH OR CURLY KAIL. Peel and slice the onions. of butter on each large onion. Keep them covered for 2 hours. or half that quantity on small ones. and put in a baking-dish with 1/2 oz. This is very savoury. and if necessary use a brush to get out the sand. and serve. vege-butter. boil it for 1-1/2 to 2 hours in a small quantity of water. or oil. 1-1/2 oz. slice the onions. of Spanish onions. pepper and salt to taste. melt it. pour the sauce over them. 1 oz. 1 lb. pepper and salt to taste. of butter. and bake them for 3 hours. Then add some of the drained-off kail wafer and stir it smooth with the browned flour. adding a chopped up onion. and wash them in water with a dash of vinegar in it. and stir into it 1 tablespoonful of Allinson fine wheatmeal. add pepper and salt to taste. which will take about 1-1/2 hours. beat the eggs. Tie the leeks in bunches and steam them until tender. 3 eggs. ONION TORTILLA. Scotch kail is best after there has been frost on it. 1/2 teaspoonful of herbs. and brown it very slightly. Wash the kail.VINNYS A1 STORE through and wash them well. let it cook for . Stew the mushrooms in this for 10 to 15 minutes. Peel as many onions as are required. making an incision crossways on the top. and serve. Into the saucepan in which the kail was cooked put a piece of butter. Thicken with the cornflour. 1 lb. and fry them for 10 or 15 minutes. 2 lbs. and let them brown after that. juice of 1/2 a lemon. and is much liked. Baste the onions from time to time with the butter. ONIONS (BRAISED). Put the leeks on pieces of dry toast on a flat dish. of butter or oil. and fry them a nice brown in the butter. Then add enough water to make gravy. Drain it when soft and chop it fine like spinach. dust them over with pepper and salt. of mushrooms. 1/2 pint of water. Wipe them dry with a cloth. Return the chopped Scotch kail to the saucepan. Make a white sauce as for the cauliflower. of butter. the yolk of 1 egg. and seasoning. Melt the butter in a frying-pan. add pepper and salt. ONIONS (SPANISH) (BAKED). and fry the whole a light brown on both sides. MUSHROOMS (STEWED). Peel and clean the mushrooms. and stew the onions for 20 minutes. add them to the onions. of onions. then stir in the yolk of egg with the lemon juice. 1/2 saltspoonful of nutmeg. have the water and butter ready in a saucepan with the herbs. 1 dessertspoonful of Allinson cornflour.

They enter into a great many savoury and sweet dishes.. they should not be indulged in too freely. Mash them up in a saucepan over the fire. and best cooked thus for invalids. stirring it a few times to prevent it burning. and keep stirring the meal and butter for 1 minute over the fire. Eggs are most easily digested raw or very lightly boiled. then strain it through a colander.. SPINACH. in fact everything required for building up the organism of the young bird. Water .. of butter..VINNYS A1 STORE a minute. and decorate the spinach with them. Eggs are a boon to cooks. but the white of the egg is pure albumen (or nitrogen) and water.24 Fat .. and pour a white sauce over them. stir into it a spoonful of Allinson fine wheatmeal. 12. and serve.... especially when dishes are wanted quickly. TURNIPS (MASHED). and a little lemon juice. of butter.55 12.. until enough water has boiled out of the spinach to prevent it from catching.. Eggs are a good food when taken in moderation... Let the spinach heat well through before serving. an even tablespoonful of the meal. Use 1 oz.. Pile the mashed turnips on a flat dish. Duck's egg. 12.16 ----------100.12 1. Have ready 1 or 2 hard-boiled eggs cut in slices. Heat it gently at first. mix it well with the butter and meal.. and the juice of 1/2 a lemon to 4 lbs. and set it over the fire in a saucepan without any water.00 ====== ====== Eggs take a long time to digest if hard boiled. as enough water will boil out of the spinach to cook it. set . The chemical composition of hen's and duck's eggs are as follows:— Hen's egg... add pepper and salt to taste. and few cakes are made without them.11 Nitrogen . and steam them until tender. Wash the spinach thoroughly. They can be prepared in a great variety of ways. when melted.49 Mineral matter 1.. EGG COOKERY. of spinach. 74. The best way of lightly boiling an egg is to put it in boiling water. All the fat of the egg is contained in the yolk.00 100. As they are a highly nutritious article of food.. Let the spinach cook 20 minutes.11 15. pressing the water out with a wooden spoon or plate..22 71. and add as much of the strained-off water as is necessary to moisten it. Put a piece of butter in the saucepan in which the spinach was cooked. mixing with them 1 oz. Peel and wash the turnips. Eggs contain both muscle and bone-forming material.. Return the spinach to the saucepan.

CHOCOLATE SOUFFLÉ. 1 gill of new milk or half milk and half cream. Add vanilla and the whites of the eggs whipped to a stiff froth. 1 oz. Whisk the whites to a stiff froth. and serve at once. Eggs often crack when they are put into enough boiling water to well cover them. 2 oz. then turn the mixture into a basin to cool. whilst stale ones look cloudy and opaque. of butter. next week the rounded end down. one of the best is by using the Allinson egg preservative. cooking cheese. and stir until the mixture is set and comes away from the sides of the saucepan. A fresh egg looks clear and transparent. Squeeze it dry. and stir until it boils. 1 dessertspoonful of Allinson fine wheatmeal. mix them lightly with the rest. and salt to taste. of the crumb of the bread. 8 oz. If the Soufflé is baked in a cake tin. Pour in the milk. Previously soak the bread in milk or water. so that one week they stand the pointed end down. and salt. and let the mixture cool. Melt the butter in a saucepan. 1 oz. Smooth the cornflour with the milk. Turn into a basin. 6 oz. pepper. and bake the Soufflé for 15 minutes. cut up. the sugar. 1 teaspoonful of curry powder. Beat them quite smooth. beat the yolks well. season with mustard. of butter. and drop the yolks of the eggs. Cream the butter. and stir into it gradually the yolks of the eggs. One can easily tell stale eggs from fresh ones by holding them up to a strong light. Grate the cheese and stir it in. 1 oz. Prepare . owing to the sudden expansion of the contents. turn the mixture into a buttered Soufflé tin. 2 oz. of castor sugar (or more if the apples are very sour). If they are not covered with water there is less danger of them cracking. 1 gill of milk. of Allinson fine wheatmeal. beating all well. into the mixture. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. 3 oz. and pour the whole into a buttered Soufflé tin. Pare. and every week turn the eggs. APPLE SOUFFLÉ. and the juice of 1 lemon. Keep these stands in an airy place in a good current of fresh air. separate the yolks of the eggs from the whites. Bake for 20 minutes in a moderately hot oven. stir in the wheatmeal. and let it stand just off the boil for five or six minutes. of butter. one by one. and mix it with the apples. Whip the whites of the eggs to a stiff froth. 4 eggs. Separate the yolks from the whites of the eggs. and salt to taste. mix it lightly with the other ingredients. 4 eggs. mustard. Another very good way is to have stands made with holes which will hold the eggs. 1 cooking apple. 6 hard-boiled eggs. Bake 3/4 of an hour. and pour the mixture into a buttered pie-dish or cake tin. of castor sugar. 5 eggs. and return them to the stewpan. and add to it the other ingredients. of Allinson cornflour.VINNYS A1 STORE the basin or saucepan on the side of the stove. and serve immediately. 2 large bars of chocolate. and chocolate. and vanilla essence to taste. of Parmesan or other good dry. 1 oz. a serviette should be pinned round it before serving. CURRIED EGGS. pepper. 1 medium-sized English onion. and mix them with the apple mixture. CHEESE SOUFFLÉ. There are various ways of preserving eggs for the winter. 4 apples.

when cold. Butter a pie-dish. add the lemon juice. The mixture. 1 lb. of butter (if only 1 egg is prepared 1/2 oz. shell the eggs. Melt the butter in a frying-pan. 4 eggs. Beat up the eggs and stir them into the cooled tomatoes. EGG AND CHEESE. 1 teacupful of milk. mustard. 4 eggs. pepper and salt to taste. and pour it over the eggs. chop them very fine. the juice of 1/2 a lemon. and heat them up in the sauce. then turn the mixture into a bowl to get cold. Smooth the curry and wheatmeal with a little cold water. and 1/2 oz. Heat the butter in a frying-pan or small stewpan.VINNYS A1 STORE the onion and apple. with sippets of Allinson wholemeal toast. fresh ones. EGG AND TOMATO SAUCE. Melt the butter in a flat dish. Keep stirring it with a knife. break the eggs over it. 1 oz. 1 teacupful of tomato sauce. Let it simmer for 10 minutes. Add 1/2 pint of water and a little salt. EGG SALAD WITH MAYONNAISE. dust them with pepper and salt. Serve very hot. and thicken the sauce with it. which should be well seasoned. Whip up the eggs. until it becomes a smooth and thickish mass. and fry them in the butter in a stewpan until brown. and salt to taste. pepper. EGG AND CHEESE FONDU. This is an extremely tasty French dish. 2 oz. thickened with 1 dessertspoonful of Allinson fine wheatmeal. break the eggs carefully into it without breaking the yolks. When hot stir in the mixture of egg and cheese. EGG AND TOMATO SANDWICHES. If fresh tomatoes are used. and season to taste. of butter must be used). they should be scalded and skinned before cooking. of grated cheese. pour into it the thickened milk. as in the previous recipe. pepper and salt. and use for sandwiches. and pepper and salt. sprinkle the cheese over them. 6 hard-boiled eggs. Cut the potatoes and eggs into slices. Return the sauce to the stewpan. of butter. To each egg 1/2 its weight in grated cheese and a 1/2 oz. set aside to cool. a little made mustard. adding seasoning to taste. Bake in a moderate oven until the eggs are just set. Heat the tomato sauce. Stir the eggs and tomatoes with a knife until set. . serve very hot on a flat dish. of cold boiled potatoes. add 1 dessertspoonful of water for each egg. then rub through a sieve. pepper and salt to taste. of butter. and cook the tomatoes in it until most of the liquid is steamed away. and place the dish on the stove until the eggs are set. is excellent for sandwiches. 1 teacupful of tinned tomatoes or 1/2 lb. Put on hot buttered toast. and serve. 6 eggs. mix in the cheese.

as the eggs easily curdle when the oil is stirred in too fast. beat up another yolk of egg and start afresh with a little fresh oil. Mix part of it with the eggs and potatoes. Drop the oil into them. the juice of 1/2 a lemon. Smooth the mustard with a little lemon juice. Taste the mayonnaise. in summer use 1 large breakfastcupful of boiled and chopped spinach. Spread the onion on a buttered dish. 1 oz. drop by drop. in winter Scotch kale prepared the same way. 1/2 pint of milk. 1 Spanish onion. EGGS À LA DUCHESSE. the curdled mayonnaise. and mix with them the cream or milk and the lemon juice. Take a clean cold basin. Splice the vanilla and let it boil with the milk and sugar. or bread fried in butter. Place a few bits of butter on the top.VINNYS A1 STORE and mix all well together. Beat the eggs. stirring with a wooden spoon quickly all the time. shelled and sliced. EGG SAVOURY. and sprinkle with breadcrumbs. then add again oil and lemon juice alternately until all the oil is used up. Stir in some jam. the yolks of 2 eggs. or until brown. nutmeg. dust with nutmeg. and salt. Repeat the layers. and stir it in last of all with sufficient pepper and salt. 4 eggs. and serve with lady fingers. lemon juice. Should an accident happen. 6 eggs. Pour over the whole the milk. add the vinegar and seasoning when done. and bake until the eggs are set. 4 eggs. dust these with pepper and salt. especially in the beginning. pepper. 1/2 a teacupful of cream or milk. and bake the savoury from 20 to 30 minutes. Allinson rusks. pepper. 1 quart of milk. sugar to taste. 1 saltspoonful of mustard. smooth the cornflour with . and salt to taste. of butter. Great care should be taken. EGG SALMAGUNDI WITH JAM. Melt the butter in a frying-pan. which will only take a few minutes. and stir it over the fire until it thickens. Spread a layer of spinach and a layer of slices of eggs. of butter. 1-1/2 gills of good salad oil. Pour the mixture into the butter. and pour the rest over the salad. as it may curdle if made in a hot room. drop by drop. some apricot or other jam. Make the mayonnaise as follows. and finish with a layer of bread well buttered. and when going on well stir in. break the eggs over them. 1 teaspoonful of vinegar. Butter a pie-dish and line it with slices of bread and butter. and salt to taste. garnish with watercress. and add lemon juice or seasoning as required. The mayonnaise should be made in a cold room. some very thin slices of bread and butter. 1 tablespoonful of Allinson cornflour. pepper and salt to taste. and 2 tablespoonfuls of breadcrumbs. When the mayonnaise gets very thick add carefully a little lemon juice to thin it down. EGGS À LA BONNE FEMME. a piece of vanilla 2 inches long. Vinegar may be used instead of lemon juice if the latter is not conveniently had. Peel and slice the onion. 1 oz. pepper. and place in it the yolks of the eggs beaten up. 6 hard-boiled eggs. and some butter. and fry it brown in the butter.

Any kind of cold vegetables mashed up can be used up this way. fill the whites of the eggs with the mixture. which will take about 15 minutes. pepper. remove the yolks. season to taste. Spread the breadcrumbs over the top. pour the custard into the glass dish. Pound the yolks very fine. Warm the cabbage with the butter and the milk. and scatter the butter in bits over the breadcrumbs. drop it in spoonfuls in the boiling milk. pepper. 1 oz. and dust with nutmeg. made of 6 oz. of Allinson fine wheatmeal. of grated cheese. 1/2 oz. pepper and salt to taste. taking care not to curdle them. 1-1/2 oz. of butter. and a little cold water. 6 hard-boiled eggs. of butter or vege-butter. nutmeg. Have ready the whites of eggs whipped to a stiff froth. but do not allow it to boil. When the milk is thickened shell the eggs. and proceed as follows: Chop up the onion very fine with the sage and parsley. Turn the mixture into a shallow buttered pie-dish. serve when quite cold. and salt. 6 eggs. place them on a well-buttered flat baking dish. 1 large breakfastcupful of cold boiled cabbage. 1 dessertspoonful of finely chopped parsley. and bake until the pastry is done. smoothed previously with a little cold milk. mix them carefully with the milk. Boil the eggs for 10 minutes. . Let the milk cool a little. meanwhile beat up the eggs. cut them into quarters lengthways. but not pouring it over the snow. 3 eggs. 1 dessertspoonful of Allinson fine wheatmeal. Cut them in half lengthways. sprinkle them thickly with the grated cheese. a few sprigs of Parsley. 1 oz. a little nutmeg. Half the quantity will make a fair dishful. 2 tablespoonfuls of breadcrumbs.VINNYS A1 STORE a spoonful of water. FORCEMEAT EGGS. 1/2 pint of milk. 1 teacupful of milk. remove the vanilla. and will make a nice side dish for dinner. of butter. and pepper and salt to taste. 2 oz. let it simmer for a few minutes until the egg snow has got set. Bake until the breadcrumbs begin to brown. and let it cook gently for 2 or 3 minutes. and some paste rolled thin. and add the onion and herbs. brush them over with the white of egg. stir the whole over the fire to let the eggs thicken. FRENCH EGGS. of butter. and take off the shells. remove the snowballs with a slice. enclose them in paste. and place them in a glass dish. EGGS AND CABBAGE. beat up the yolks of the eggs. and salt to taste. pepper and salt to taste. Serve with vegetables and sauce. thicken the milk with it. EGGS AU GRATIN. 3 hard-boiled eggs. thicken it with the flour. Let the mixture cool. and season with pepper and salt. Boil the milk with the butter. 1 small English onion. Mix all together and season with pepper and salt. Put the halves together. or 1/2 teaspoonful of dried powdered sage. Slice the eggs. set them in cold water. a few leaves of fresh sage. and bake for 20 minutes.

of mushrooms. of mushrooms. cover them up and allow them to boil only just long enough to have the whites set.. 6 oz. Quite newly laid eggs take a little longer. Season to taste. 1/4 lb. Turn the mixture into a well-buttered dish. POACHED EGGS. Unless an egg-poacher is used. Then stir in the mushrooms. Last of all. 1 oz. and stew them in 3/4 of a teacupful of water. 1/4 lb. and cut in small pieces the mushrooms. and stir each yolk separately into the mixture in the basin. of sifted breadcrumbs. of butter. then stir in the potatoes and breadcrumbs. 4 eggs. &c. 4 eggs. 1/2 oz. Stir in the yolks of the eggs. and when this is well mixed with the butter. put in the parsley. chop up the eggs and mix them with the mushrooms. drain off the liquid. and mix them lightly with the rest. and slip them on the toast. stir into it the wheatmeal. wash. Poached eggs are also a very nice accompaniment to vegetables. Cream the butter in a basin. and last of all the whites of the eggs whipped to a stiff froth. and then slipped into the rapidly boiling water. which will take about 2 minutes. heat all well through. the sugar. and serve with sippets of toast laid in the bottom of the dish. 1 teaspoonful of parsley chopped very fine. when it will make a slight crackling noise. of cold boiled and grated potatoes. POTATO SOUFFLÉ. of butter. 1 oz. stirring the mixture well until quite smooth and thick and coming away from the sides of the saucepan. Melt the butter in a little saucepan. Separate the yolks from the whites of the eggs. 2 oz. MUSHROOM AND EGGS. A little vinegar and salt should be added to the water. and season well. of butter. beat for 10 minutes. adding the parsley. and turn all into a basin and let it cool a little. 4 hard-boiled eggs. remove the eggs from the water with an egg-slice. When the mushrooms have stewed 10 minutes. Whip up the whites of the eggs to a stiff froth. like spinach. add the mushroom liquor. Have ready hot buttered toast. which is done by stirring it round the sides of the basin until soft and creamy. and bake in a . when they are served laid on the vegetables. of Allinson fine wheatmeal. and almonds. Stew the mushrooms in the butter. pepper and salt. 1 oz. pepper and salt to taste. and bake the Soufflé 15 minutes. Scotch kale. Turn the mixture into a buttered pie-dish or Soufflé tin. as the eggs will then set more quickly. Always have plates and dishes very hot for all kinds of egg dishes. Peel. MUSHROOM SOUFFLÉ. Each egg should first be broken into a separate cup. of castor sugar.VINNYS A1 STORE and put them into the sauce. 6 oz. eggs are best poached in a large frying-pan nearly filled with water. of ground almonds (half bitter and half sweet). and serve on sippets of toast. which should be a teacupful. and 1-1/2 oz.

pepper. sugar to taste. 1 dessertspoonful of Allinson fine wheatmeal. Have ready a buttered Soufflé tin. vanilla essence or the peel of 1/2 a lemon. Butter the cups as in the last recipe. stir in the flour. Make a thick sauce of the milk. Let it cool a little. and put the eggs in it. SAVOURY CREAMED EGGS. 6 eggs. Allinson fine wheatmeal. Pour it over the eggs. of Allinson fine wheatmeal. Sprinkle with castor sugar. 1 oz. . and salt to taste. and then add the milk. and 1 oz. and serve at once. a little chopped parsley. 1 tablespoonful of finely chopped parsley. or flavour with vanilla essence. 3 tablespoonfuls of brown breadcrumbs. 2 oz. and the lemon peel. adding seasoning to taste. pour the mixture into it." Serve hot. Bake from 1/2 an hour to 3/4 of an hour in a moderately hot oven. 2 oz. 1 oz. 1 gill of milk. the sugar. Stew the rice in the milk with the butter. 1 oz. of castor sugar. SCALLOPED EGGS. of butter. cut the rest of the butter in little pieces. 1/2 pint of milk. the lemon rind. and serve immediately with stewed fruit. the grated rind of 1/2 lemon. nutmeg. sprinkle well with parsley. beat up the eggs. 4 eggs. Turn the mixture into a buttered pie-dish or cake tin. and bake the Soufflé for 20 minutes in a hot oven. and salt. 1 pint of milk. with alternate layers of ratafias. mix well. stirring all until the mixture is quite smooth and thick and comes away from the sides of the saucepan. adding (instead of cheese) the parsley and onion. 1 dessertspoonful of finely minced spring onions. 1/2 dozen hard-boiled eggs. Separate the yolks of the eggs from the whites.VINNYS A1 STORE moderately hot oven from 3/4 of an hour to 1 hour. 3 oz. and scatter them over the breadcrumbs. Proceed as in Cheese Soufflé. To each egg take 2 tablespoonfuls of cream or milk. wheatmeal. grease a shallow dish with part of the butter. pepper and salt to taste. of rice. pepper. 6 eggs. and let all cool. of butter. and stir them lightly into the mixture. and beat each separately into the rice for 2 or 3 minutes. of cheese. and lastly. SAVOURY SOUFFLÉ. 1/2 pint of milk. season with nutmeg. Shell and quarter the eggs. sugar. When the rice is tender remove the peel. Melt the butter in a saucepan. 2 oz. and 1 oz. 2 oz. RATAFIA SOUFFLÉ. the whites of the eggs whipped to a stiff froth. of butter. and proceed as in "Sweet Creamed Eggs. of butter. Whip the whites of the eggs to a stiff froth. and a slice of hot buttered toast. and cheese. if the latter is used for flavouring. then stir in the yolks of the eggs well beaten. cover with breadcrumbs. of ratafias. RICE SOUFFLÉ.

Place the jam in the centre of the cup. and seasoning. Halve the eggs lengthway. STUFFED EGGS. This quantity will suffice for 3 persons. Heat the butter in a fryingpan. pepper and salt. 4 eggs. shell the eggs. It should not be allowed to cook until hard. 4 eggs. 3 slices of hot buttered toast. Beat the forcemeat smooth. and pepper and salt to taste. 1 Spanish onion. Place the stirred eggs on the toast. 1 teaspoonful of powdered sage. of butter. Serve hot. and fry them a nice brown. and take the mixture from the fire directly it gets uniformly thick. and serve on a very hot dish. stir in the eggs over a mild fire. of butter. and fry it lightly in the butter. and season well with pepper and salt. cover them completely with a thick layer of forcemeat. reckoning 1 egg for each person. stand the cups in a stew-pan with boiling water. 4 hard-boiled eggs. and mix them with the olives. Serve hot. removing the egg which sets round the sides and on the bottom of the frying-pan. Whip the eggs up well. and place the eggs on it. Grate the onion. vege-butter. of butter. let the tortilla set. 1 dessertspoonful of finely chopped parsley. Fill the whites of the eggs with the mixture. some oil. Butter as many cups as eggs. and mix them together with the breadcrumbs. pepper and salt to taste. add a dessertspoonful of water for each egg. melt the butter. and divide the mixture into the cups. STIRRED EGGS ON TOAST. or new milk. 1 breakfastcupful of Allinson breadcrumbs. Serve with brown gravy. Sprinkle the lemon juice over the spinach. Beat the eggs and pour them into the mixture. 8 Spanish olives. 1 teaspoonful of strawberry or raspberry and currant jam. pepper and salt to taste. 1 oz. then turn it with a plate. Keep stirring the mixture with a knife. and mix all well. SPINACH TORTILLA. and set the other side. which should be previously stoned and minced fine. beat up the eggs with the cream or milk. 1 oz. sugar and vanilla. of butter. beat up the eggs. 1 egg. which . Pound these well. SWEET CREAMED EGGS. a teacupful of boiled chopped spinach. flavoured with grated cheese. SCOTCH EGGS. or butter for frying. To each egg allow 2 tablespoonfuls of cream. herbs. Cover each cup with buttered paper. 1 oz. 5 hard-boiled eggs. Pour some thick white sauce. lemon juice and pepper and salt to taste. 1/2 oz. sugar and vanilla to taste. add the butter and pepper and salt. 1 thin slice of buttered toast. and carefully remove the yolks.VINNYS A1 STORE Bake till nicely browned. on a hot dish.

and serve hot or cold. Pulp the tomatoes through a sieve. Serve hot or cold. grate the rest of the cheese. Lay them in a buttered pie-dish. keeping the yolks whole. pepper and salt to taste. SWISS EGGS. then the tomato pulp. lay on it some very thin slices of the cheese. 1 oz. of butter. Boil the eggs for 7 minutes. place it in a larger dish with boiling water in a moderately hot oven. Batter a cup for each egg. 1 teaspoonful of finely chopped parsley. and bake for 10 minutes. stir in the wheatmeal. and mix them with the butter. the rind and juice of 1/2 a lemon. 1 oz. mix them with the tomato juice. 4 eggs. Beat up the eggs. place them in a saucepan with boiling water. Turn the eggs out on the buttered toast. of sugar. in it. 1 teaspoonful chopped tarragon. tarragon. Beat the eggs well. Pour over the eggs. season with pepper and salt. . 4 eggs. 4 hard-boiled eggs. season to taste. 1/2 pint white sauce. and tarragon vinegar. and cut them into slices. pepper and salt to taste. pour into a buttered Soufflé pan. then proceed as before. and bake until set. TOMATO SOUFFLÉ. Spread the butter on a flat baking dish. stirring in one yolk after the other. 3 oz.VINNYS A1 STORE should reach only half-way up the cups. or chop up very finely the shalots. Strain the mixture through a sieve into the dish in which it is to be served. WATER EGGS. TOMATO EGGS. On these break the eggs. 1 clove of garlic or 2 shalots. and steam the eggs until they are set—time from 8 to 10 minutes. of Allinson fine wheatmeal. 4 eggs. of Gruyère cheese. 2 yolks of eggs. Rub the garlic round a small saucepan. which has been strained through a sieve. When the butter is hot. have ready the sauce hot. and divide into the buttered cups. and bake them in a quick oven for 5 to 7 minutes. Boil the sugar and lemon rind and juice in 1/2 pint of water for 15 minutes. 1 oz. and add to them the sweetened water. and bake 15 minutes. TARRAGON EGGS. and steam the eggs for 10 minutes. mix it with the parsley. whip up the whites of the eggs. of fresh tomatoes or a teacupful of tinned tomato. and mix it into yolks. pepper and salt to taste. 1-1/2 oz. and melt the butter. Cover each cup with buttered paper. of butter. serve with fried croûtons round. stir them with the other ingredients. strew this over the eggs. and stir until the mixture is thickened and comes away from the sides of the pan. Serve the eggs on buttered Allinson wholemeal toast. 1/4 lb. 1 tablespoonful tarragon vinegar. To each egg take 2 tablespoonfuls of tomato juice.

gallstones. 3 large boiled potatoes. stone in the kidney or bladder. salt. oil. and vinegar are added as above. Slice the onion and potatoes when . rheumatism. mustard and cress. and over this put some young sliced onions. pepper and salt to taste. but makes it rich. add pepper. Peel and slice a cucumber. also sliced. or even finely cut raw red or white cabbage. and pepper and salt to taste. oil. All may use these foods with benefit. and in a gravelly condition of the water and impure condition of the system. and then over all put a nice layer of grated cheese. 1/4 of a teaspoonful of white pepper. celery. mix well with the dressing. Serve with a dressing composed of equal parts of cream. eat with Allinson wholemeal bread. Put the sliced cucumber into a salad dish. then add very gradually 1 tablespoonful of vinegar. salt. As a second course. Cut up finely the cauliflower and potatoes when cold. stir it well together. milk or bread pudding. or celery root. pepper. and two dinners each week of them with Allinson wholemeal bread will prevent many a serious illness. ONION SALAD. 1 large boiled Spanish onion. CUCUMBER SALAD. round lettuces. juice of 1/2 a lemon. and vinegar. Salads are invaluable in cases of gout. In winter. CHEESE SALAD. Boil potatoes and artichokes separately. and two hard-boiled eggs. a layer of sliced tomatoes. They are natural food in a plain state. and garnish it with nasturtium leaves and flowers. A medium-sized boiled cauliflower. CAULIFLOWER SALAD. stirring it all the time. juice of 1 lemon. some mustard and cress.VINNYS A1 STORE SALADS These wholesome dishes are not used sufficiently by English people. and vinegar. salads may be made with endive. and 2 tablespoonfuls of olive oil. 2 or 3 tablespoonfuls of olive oil. 1 teaspoonful of parsley. 3 boiled potatoes. salad oil. cut into slices. mix together 1/2 a teaspoonful of salt. Add salt and pepper. 2 or 3 tablespoonfuls of oil. watercress. mix. Put some finely shredded lettuce in a glass dish. and supply the system with vegetable salts and acids in the best form. ARTICHOKE SALAD. A little mayonnaise is an improvement. for very few know the value of them. into which had been smoothly mixed a little mustard.

and stir it well. pour it into the salad bowl. 2 of salad oil. 4 medium-sized cold boiled potatoes. 2 spring onions. put these into a salad bowl. 4 tablespoonfuls of vinegar. tomatoes. and cress.VINNYS A1 STORE quite cold. 2 tomatoes. spring onions. salt. POTATO SALAD (1). . SUMMER SALADS. tarragon vinegar. grate a small onion and mix it with these. The quantity of oil should be about three times the amount of the vinegar used. Shred the lettuce. 1 small beetroot. 6 hard-boiled eggs. decorate with slices of egg and tomato and tufts of cress. and add them to the potatoes. sprinkling pepper and salt in between. let them soak in 1/2 gill of water. SPANISH SALAD. or any other raw or cooked green foods. mustard and cress. mix well together with the parsley and pepper and salt. SUMMER SALAD. and cut them in slices. Cold green peas. Garnish the beans with three tomatoes cut in slices and arranged in a circle one overlapping the other. Mix the vinegar. salt. POTATO SALAD (2). and before serving pour over some good mayonnaise. salt. Garnish with beetroot and parsley. minced parsley. turnips. endive. and pepper well together. Slice the potatoes. some mayonnaise. two hard-boiled eggs. and garnish with more watercress. cut up the onions and olives. add pepper. Eat with Allinson wholemeal bread. EGG MAYONNAISE. Arrange them in a dish. oil. add the lemon juice and oil. cucumber. olives. of cold boiled potatoes. pepper. oil. salt. 1 lb. and mix well once more. 1 bunch of watercress. Cut the potatoes in small pieces. These are made from mixtures of lettuce. 1 head endive. tomatoes. onions. a little tarragon vinegar. Boil potatoes that are firm and waxy when cooked. Put into the centre of the bowl some cold dressed French beans or scarlet runners. mix pieces of watercress with the eggs and tomatoes. watercress. carrots. and lettuce make a good cold salad for the summer. pour over the mayonnaise. place in a salad bowl with mayonnaise dressing. pepper. and oil to taste. some spring onions. 1 large lettuce. vinegar. and vinegar. French beans. and quarter the eggs.

of grated cheese. Beat all well together. and fry the mixture like pancakes in oil or butter. 1/2 a teaspoonful of mustard. wash. on the top of this. when all is very thoroughly mixed. and grate the raw potatoes. some bread raspings. Inside this spread the spinach. of sugar. mustard. A plateful of mashed potatoes. 6 oz. and boiled and sliced beetroot. of butter. beat up the egg and mix it with the potatoes. . 2 lbs. Peel. of cold boiled potatoes. 1 oz. pepper and salt to taste. 3 hard-boiled eggs. 2 lemons. fill the mixture in a jar and keep closely covered. shelled. Hard-boiled eggs may be cut into slices and added. of mashed potatoes. When oranges are added to a salad the onion must be left out. POTATO COOKERY POTATO BIRD'S NEST. Fry the mashed potatoes a nice brown in the butter. Beat up the second egg. 6 oz. of spinach well cooked and chopped. Cut up 1 lb. 2 tablespoonfuls of Allinson fine wheatmeal. POTATO CHEESE. then place it on a dish in the shape of a ring. oil the butter and mix this and the lemon juice with the rest of the ingredients. salt. POTATO CHEESECAKES. of butter. 1 egg. 1 lb. and 1 of the eggs well beaten. turn the cakes into the beaten egg and raspings.VINNYS A1 STORE WINTER SALAD. Grate the rind of the lemons and pound it well with the sugar in a mortar. Serve as hot as possible. 2 tablespoonfuls of Allinson fine wheatmeal. and sliced apples or pieces of orange may be advantageously mixed with the other ingredients. 4 oz. 2 oz. and seasoning. POTATO CAKES 3 fair-sized potatoes. flour. add the potatoes very finely mashed. or mustard and cress. Mix all well. and fry them in oil or butter until brown. and form the mixture into cakes. Melt the butter and mix it with the mashed potatoes. 1 oz. and vinegar as above. add the cheese. seasoning. add watercress. oil. pepper and salt to taste. and place the eggs. flour. 2 eggs. grate fine 1 onion and mix with these. of butter. and a pinch of nutmeg. of mashed potatoes. flavour with pepper.

some Allinson nut-oil or butter for frying. 18 olives. parsley. and proceed as in "Potato Rolls. the rind and juice of 1/2 a lemon. mix the meal. Beat the butter with a fork until it creams. 1 boiled Spanish onion. the yolk of 1 egg. Warm the butter until melted. olive. 3 tablespoonfuls of Allinson fine wheatmeal. a little nutmeg. of hot mashed potatoes. the yolks of 2 eggs. and egg well together. of butter. of cold mashed potatoes. mix it with the mashed potatoes. whip the yolks of the eggs well with the milk. and bake it 1/2 hour. and stir in the other ingredients. 3 teacupfuls of mashed potatoes. 1/2 lb.VINNYS A1 STORE Serve with tomato sauce and green vegetables. Add the nutmeg. make the mixture into little rolls 3 inches long. and a teaspoonful of powdered thyme. and last of all the whites of the eggs. brush them over with a pastry brush dipped in Allinson nut-oil or hot butter and bake them on a floured tin until brown. beat the egg well. The potatoes. Mix all well. Stone the olives and chop them up fine. 2 lbs. Beat the potatoes well with the yolks of the eggs and the seasoning. mix the potatoes with the butter. beaten to a stiff froth. and bake it for 1 hour in a hot oven. 1 whole egg. and fry a nice brown. make the mixture into rolls. the yolk of egg. 1 gill of milk. and the thyme. raspings. 3 eggs. 2 oz. of sugar. Serve with brown sauce and vegetables. and mix it with the mashed potatoes. seasoning to taste. 1 pint of mashed potatoes." POTATO SALAD (1). which will take from 10 to 20 minutes. roll the balls in the egg and breadcrumbs. and seasoning. butter. season with pepper and salt. mashed potato. also the other ingredients. . of potatoes well mashed. POTATO PUDDING. pepper and salt. pepper and salt to taste. eggs. add the eggs well beaten. 3 eggs. add a little milk if necessary. as the success of the dish depends on this. pepper and salt to taste. POTATO ROLLS (BAKED). 1 oz. and milk should be well beaten separately before being used. form the mixture into balls. and a dessertspoonful of finely chopped parsley. of butter. Turn the mixture into a buttered pie-dish. 1 lb. 1 egg well beaten. Chop up the onion fine. POTATO PUFF. POTATO ROLLS (Spanish). 1/2 a saltspoonful of nutmeg. of butter. 1/2 a saltspoonful of nutmeg. POTATO CROQUETTES. 1/2 pint of milk. and add this. 1-1/2 oz. turn the mixture into a buttered pie-dish. 1 oz. Beat the butter.

Turn the mixture into a salad bowl or glass dish. and garnish with watercress and beetroot. pepper and salt. POTATO SNOW (a Pretty Dish). 1 pint of mashed potato. Chop the whites of the eggs up fine. milk. form the mixture into sausages. 1 teaspoonful of mustard.VINNYS A1 STORE 4 medium-sized cold boiled potatoes. 1 dessertspoonful of finely chopped parsley. 2 tablespoonfuls of Allinson salad oil. pepper. Boil the potatoes till tender. 2 hard-boiled eggs. 1 teaspoonful of mustard. Slice the potatoes. oil and lemon juice. 1/2 pint of mashed potatoes. 1 breakfastcupful of breadcrumbs. and lemon juice to taste. letting the mashed potato fall lightly. and add this to the dressing. or. pepper and salt to taste. Mash the yolks of the eggs and mix them with the lemon juice. Mash the potatoes well with one of the eggs. and garnish with parsley or watercress and beetroot. and fry them brown. 1 pint of mashed potatoes. let them soak with 3 tablespoonfuls of water. if such is not handy. add seasoning. 1 small onion minced very fine. POTATO SAUSAGES. 1 oz. of butter (or Allinson nut-oil). 2 eggs well beaten. Slice the eggs and beetroot. POTATO SALAD (MASHED). mash the yolks of the eggs quite fine and mix them smooth with the lemon juice. dressing. 1-1/2 pints of mashed potatoes. 2 hard-boiled eggs. Any good salad dressing may be used. Brown the top with a salamander. and add this to the dressing. pass them through a potato masher into a hot dish. 1/2 a saltspoonful of nutmeg. and seasoning. 1 small beetroot. of butter. 2 tablespoonfuls of Allinson salad oil. POTATO SURPRISE. roll them in egg and breadcrumbs. pepper and salt to taste. of potatoes. mix them with the onion and parsley. pepper and salt. and dress like any other salad. Make a dressing of the oil. 2 tablespoonfuls of lemon juice and seasoning. 3 hard-boiled eggs. and chopped whites of eggs well together. and arrange alternate slices of egg and beetroot round the base of the potato snow. and piling it up high. salt. Chop the whites of the eggs up very fine. POTATO SALAD (2). 1/2 a teacupful of milk. 1-1/2 lbs. mix all together. 1 tablespoonful of finely . 2 oz. Mix the mashed potatoes. mustard. with a coalshovel made red hot. 1 dessertspoonful of sugar. 4 tomatoes. turn the mixture smoothly into a salad bowl or glass dish.

let the potatoes go off the boil. 1 oz. bake the whole for 1/2 hour. Mince the onion very fine and fry it a golden brown in the butter. some Parsley. 1 teaspoonful of curry powder. Mix all well with the seasoning. of butter. form the mixture into cakes. of boiled carrots. and garnish with parsley.VINNYS A1 STORE chopped parsley. and add the butter and seasoning. of butter. pepper and salt. and add seasoning to taste. add lemon juice. of grated cheese. turn out. and bake them in a moderate oven until golden brown. to avoid the egg curdling. 3/4 lb. Let all simmer for 2 or 3 minutes. re-heat the whole again but do not allow it to boil. and serve. add seasoning. Butter 8 patty pans and line them with a thick layer of potato. 1 egg with the juice of 1 lemon. grease some patty pans. of boiled potatoes. 1 oz. POTATOES (BROWNED). POTATOES (MASHED). fill them with the mixture. . Cover with mashed potatoes. 2 eggs. 1 large English onion. beat up. with a little of the parsley and a dusting of pepper and salt. season with a little pepper and salt. flour them well. Mash the potatoes and carrots together. Let the potatoes cook gently until soft. 6 good-sized potatoes parboiled. Slice the potatoes into a saucepan and pour the milk over them. then thicken with the meal. 1 dessertspoonful of fine wheatmeal. spread the butter on the top. 1 pint of finely mashed potatoes. which should be previously smoothed with a little milk or water. mix it well with the mashed potato. pepper and salt to taste. POTATO WITH CHEESE. Serve with vegetables and any savoury sauce. butter a mould. Mix the butter well with the mashed potatoes. and bake them a nice brown. 1/2 oz. place 1/2 a tomato in each. POTATOES À LA DUCHESSE. add the egg and lemon juice carefully. beat the eggs well and mix them with the vegetables. 3/4 pint of milk. 1 pint of mashed potato. 3 oz. POTATOES AND CARROTS. 1 oz. salt and lemon juice to taste. fill it with the mixture. of butter. with little bits of butter on the top of the cakes. place them in a greased baking tin. smooth the curry powder with a little water. pour this over the potatoes. of butter pepper and salt to taste. and brown the patties in the oven. POTATOES (CURRIED). a little nutmeg." leaving out the parsley. Prepare potatoes as in "Milk Potatoes. 1-1/2 lbs.

1 dessertspoonful of vinegar. a little Allinson wholemeal. Mash all well through. pepper and salt to taste. shaking them occasionally to prevent burning. beat them well with the vinegar. 1 tablespoonful of finely chopped capers. and serve. drain them and cut them in slices. 3/4 pint of milk. boil the potatoes till nearly tender. break the eggs into it. add the fried onion and seasoning and a little hot milk. pepper and salt to taste. pepper and salt. adding hot milk as required until it is a thick. 3 eggs. Let the potatoes simmer in the sauce for 10 minutes. when soft. and seasoning. add the capers and vinegar. 1 teaspoonful of vinegar. 1-1/2 lbs. POTATOES (MASHED)(another way). add the milk and seasoning. and season with pepper and salt. 1 oz. and mash all well through over the fire with a wooden spoon. POTATOES (MILK) WITH CAPERS. of butter. and fried brown. shake the whole well over the fire until thoroughly mixed. onion. Rub the inside of a basin with the garlic. 1 dessertspoonful of finely chopped onion. and pour them over the potatoes. then turn them into a basin and pass them through a potato masher back into the saucepan. butter a pie- . pepper and salt to taste. Boil or steam potatoes in their skins. add a piece of butter the size of a walnut (or more according to quantity of potatoes). 6 medium-sized boiled potatoes. 1 finely chopped English onion to 1 pound of potatoes. peel and slice them. and serve very hot. of butter. creamy mass. and when the milk boils add the wheatmeal. and a little hot milk. When the potatoes have been passed through the masher back into the saucepan. Let all simmer until the potatoes are tender. 1 lb. 1 oz. Fry the onion a nice brown in the butter. Then simmer a few minutes with the capers. POTATOES (SCALLOPED). Slice the potatoes into the saucepan and let them stew gently for 15 minutes with the butter. Return them to the saucepan. 2 onions chopped fine. taking care not to burn it. 1 tablespoonful of Allinson wholemeal. Slice the potatoes. POTATOES (SAVOURY). thickened with Allinson fine wheatmeal. and serve. 1 breakfastcupful of milk. Make a sauce of milk. 1 clove of garlic.VINNYS A1 STORE To mash potatoes well they should be drained when soft and steamed dry over the fire. of small boiled potatoes. Before serving mix into the sauce a spoonful of finely chopped parsley. of potatoes. piece of butter the size of a walnut. POTATOES (MILK).

POTATOES (STUFFED) (4). and bake for 1 hour. POTATOES (STUFFED) (3). 1 ditto of finely chopped parsley. 1 Spanish onion. and seasoning. of grated English onions. tie the halves together. add the egg.VINNYS A1 STORE dish. leaving 1/2 inch of potato wall all round. leaving nearly 1 inch of the inside all round. also a little milk if necessary. adding a very little milk it the stuffing should be too dry. over this sprinkle pepper and salt. 1 egg well beaten. Mince the onion very finely and fry it a nice brown with the best part of the butter. pour the milk over the whole. 1 teaspoonful of powdered sage. fill the potato skins. fill the potatoes. 6 large boiled potatoes. bake the potatoes till tender. allspice. 1/2 oz. Serve with brown sauce. 6 large potatoes. piece of butter the size of a walnut. pepper and salt to taste. tie the halves together. pepper and salt to taste. fill them with the mixture. POTATOES (STUFFED) (1). 1 dessertspoonful of sugar. 1 egg well beaten. 6 large boiled potatoes. and put them in the oven until well heated through. 1/2 lb. of butter. 1/2 teaspoonful of allspice. Halve the potatoes as before. Repeat this until the dish is full. brush over with a little oiled butter. and a little meal. 1 large English onion. and serve them with brown sauce and vegetables. mix all up together. POTATOES (STUFFED)(2). and seasoning. of butter. and bake them 10 to 15 minutes. a piece of butter the size of a walnut. 6 large potatoes. Mash the scooped out potato well up with the cheese. of grated Gruyère or Canadian cheese. 1 oz. POTATOES (TOASTED). Serve with vegetables and white sauce. tie. fill the potatoes with it. 1 large apple. put into it a layer of potatoes. 1-1/2 breakfastcupfuls of breadcrumbs. . tie them together. Serve with vegetables and brown sauce. scoop out most of the soft part and mash it up. pepper and salt to taste. pepper and salt to taste. scoop them out. Halve the potatoes. Scoop the potatoes out as in previous recipe. Halve the potatoes as before. adding the egg and seasoning. brush them over with the rest of the butter (oiled). butter. scoop them out. a cupful of breadcrumbs. part of the butter. Chop the onion and apple fine and stew them (without water) with the butter. When quite tender sift in enough breadcrumbs to make a fairly stiff paste. sugar. Make a stuffing of the other ingredients. and bake them until done. some of the onion. 1-1/2 ozs. 1 egg well beaten.

in a wire salad basket). then add boiling water. 1/2 a teaspoonful of Allinson cornflour. BOILED ONION SAUCE." but plenty of boiled and chopped onions are mixed in it. boil it up and pass it through a sieve. Fried Onion Sauce. When foods are eaten in a natural condition no sauces are required. This is made as "Wheatmeal Sauce. Brown the slices on both sides. as it is called. The water in which vegetables (except cabbage or potatoes) have been boiled is better for making sauces than ordinary water. or Herb Gravy must be used with great caution. A little mushroom or walnut ketchup may be added it desired. SAUCES Flesh-eaters have the gravy of meat to eat with their vegetables. 1 gill of water. This goes well with any plain vegetables. Can also be served cold. The use of sauces is thus seen to be an aid to help down plain and wholesome food. with pepper and salt to taste. and thicken it with the cornflour. Dilute the jam with 1/2 pint of water. cut them up. acidity. of sugar (or more. Pare and core the apples. biliousness. and put it over a clear fire. boil the sauce up. BROWN GRAVY. When not too highly spiced or seasoned they help to prevent thirst. From a health point of view artificial sauces are not good. and cook them with the water until quite mashed up. Sauces may be useful in more ways than one. Brown Gravy. Put a tablespoonful of butter or olive oil into a frying-pan or saucepan. Eat with vegetables . re-heat. or skin eruptions of any kind. 1/2 a teaspoonful of mixed spice. Serve hot or cold. 1/2 lb. but when food is changed by cooking many persons require it to be made more appetising. brown this. add sugar and spice. place them on a gridiron (if not handy. 1-1/2 oz. APRICOT SAUCE. but if made as I direct very little harm will result. brush them over with oiled butter. and when they give up the use of flesh they are often at a loss for a good substitute. APPLE SAUCE. dredge in a tablespoonful of Allinson fine wheatmeal. Rub the apples through a sieve. according to taste). or not at all by those who are troubled with heartburn. 1 lb. of apples. make it hot. as they supply the system with fluid. and when made with the liquor in which vegetables have been boiled they retain many valuable salts which would otherwise have been lost.VINNYS A1 STORE Cut cold boiled potatoes into slices. and being fluid they cause the food to be more thoroughly broken up and made into a porridgy mass before it is swallowed. and serve. of apricot jam.

" Add capers. and keep on stirring until it is a brown colour. rub the fruit through a sieve. Add the lemon juice. BROWN SAUCE (2). Melt the butter in a frying-pan over the fire. return the sauce to the saucepan. When . or macaroni batter. otherwise make as "Wheatmeal Sauce. 1 carrot. Chop up the onions. of sugar. 3 English onions. add the eschalots. strain. carrot. Cook the ingredients for 10 minutes. 2 tablespoonfuls of Allinson fine wheatmeal. 1 oz. the juice of 1/2 a lemon. 1/2 a lemon (peeled) cut in slices. adding the curry and salt. and let the sauce simmer for 20 minutes. re-heat it. pepper and salt to taste. CAPER SAUCE. the mace. CURRANT SAUCE (RED & WHITE). 1/2 teaspoonful of vanilla essence. 1 dessertspoonful of Allinson fine wheatmeal. 1 gill of water. 2 ozs. lemon. Serve hot or cold. and thicken the sauce with the cornflour. 6 eschalots chopped fine. and serve. Let all simmer 15 to 20 minutes. and pour the sauce over the onions. 1/2 a teaspoonful of cornflour. of butter. of butter. 1 bar of Allinson chocolate. Brown the meal with the butter. 1/2 pint of milk. a blade of mace.VINNYS A1 STORE or savouries. and stir well. pepper and salt to taste. &c. 1 good cooking apple. and seasoning. This goes very well with plain boiled macaroni. CHOCOLATE SAUCE. and apple. 1/2 teaspoonful of cornflour. Stir in gradually enough boiling water to make the sauce of the thickness of cream. 1 oz. Boil the sauce up. of butter. BROWN SAUCE (1). stir into it the meal. 1 teaspoonful of curry powder. salt to taste. 3 bay leaves. If the sauce should be lumpy. Melt the chocolate over the fire with 1 tablespoonful of water. when it boils add the cornflour and vanilla. 1/2 oz. and cook 10 minutes after adding them. and stew them in 3/4 pint of water until quite tender. Remove the mace. 1/2 pint of both white and red currants. and boil it up before serving. add the milk. add water enough to make the sauce the thickness of cream. CURRY SAUCE (1). 1 oz. Leave out the onions. strain it through a gravy-strainer. or macaroni with turnips. and seasoning. of Allinson fine wheatmeal. bay leaves.

brown the meal in the saucepan in the butter. taking care not to curdle the sauce. of butter. and after having allowed the sauce to cool a little. it should be dried in the oven and then powdered. add curry. of butter. pepper and salt to taste. juice of 1/2 lemon. pepper and salt. taking care not to curdle it. and salt to taste. add it gradually. 1/2 oz. butter. and salt. 1 teaspoonful of Allinson fine wheatmeal. a pinch of mint and sage. 1/2 pint of water. but do not allow it to boil. 3/4 pint of half milk and water. 1 egg. Boil the milk and water with the saffron. and which should simmer a few minutes. beat up the egg. 1 oz. beat the egg up with the lemon juice. Fry the onions in the butter until nearly brown. 1/2 oz. 1 onion. CURRY SAUCE (2). beat it up. To easily dissolve the saffron. 1 teaspoonful of Allinson cornflour. FRENCH SAUCE. . strain the sauce. and see that the latter dissolves thoroughly. Add seasoning. and thicken with the cornflour. EGG CAPER SAUCE. a pinch of saffron. and let it simmer for a few minutes. Thicken the sauce with the cornflour. Boil the milk and water. of butter (or oil). return to the saucepan. a little burnt sugar. and serve. Thicken the sauce with the meal. and let these ingredients cook a few minutes. add gradually and gently the egg. Warm up the sauce again. add the meal. The same as "Egg Sauce. and colour with burnt sugar. add the curry. 1 English onion chopped fine.VINNYS A1 STORE quite soft rub the vegetables well through a sieve. Let the sauce go off the boil. 1 teaspoonful of cornflour. 1 teaspoonful of curry powder. add a little more water if necessary. CURRY SAUCE (BROWN). 1/2 pint of milk and water. Let the whole simmer for 5 to 10 minutes. EGG SAUCE WITH SAFFRON. 1 egg. 1 even teaspoonful of curry. and seasoning." adding 1 tablespoonful of finely chopped capers before the egg is stirred in. add the sauce to this. and brown. add the butter and seasoning. Grate the onion into the water. 1 good tablespoonful of vinegar. but do not let it boil. 2 tablespoonfuls of Allinson fine wheatmeal. add as much water as required to make the sauce the consistency of cream. EGG SAUCE. vinegar. Heat it up.

into which the meal has been rubbed smooth. Place the yolks in a basin. continue with the oil. salt to taste. Stir in the oil very gradually. 1/2 pint of milk. and make into a sauce like brown gravy. and salt. 1 dessertspoonful of Allinson fine wheatmeal. turnip. pepper and salt to taste. eggs. HERB SAUCE. 2 tablespoonfuls of grated horseradish. fry. when the sauce begins to thicken stir in a little of the lemon juice. and proceed as in "Orange Froth Sauce. When slightly browned add 3/4 pint of water. Chop fine an onion. flour. drop by drop. Be sure to make it in a cool place. . Mix the milk. Make like "Brown Gravy. HORSERADISH SAUCE. cook for two minutes. the yolk of 1 egg. and mix all well. each of carrot. also to stir one way only. and serve. adding the thyme. and horseradish for a few minutes. should this ever happen. FRIED ONION SAUCE. 2 oz. 2 eggs. 1 teaspoonful of Allinson fine wheatmeal. onion. then add the vinegar and seasoning. Boil the water. 1/2 teaspoonful each of mustard. a little thyme. 1/2 pint of water. rub the sauce through a sieve. Chop the vegetables up fine. 1 dessertspoonful of Allinson fine wheatmeal.VINNYS A1 STORE 1 oz. It you follow directions the sauce may curdle. stirring in a little fresh oil first. the juice of a lemon. sugar to taste. 1/2 pint of oil. add Allinson fine wheatmeal. work them smooth with a wooden spoon. but start afresh with a fresh yolk of egg." and add mixed herbs a little before serving. and fry them in the butter. return it to the saucepan. MILK FROTH SAUCE. and mustard. of butter. 1/2 oz. boil up. which should be quite cold." MINT SAUCE. pepper. add the salt. butter. add salt. and thicken the sauce with the meal rubbed smooth in a little cold water. MAYONNAISE SAUCE. some essence of vanilla or any other flavouring. do not waste the curdled sauce. and serve. butter. or eschalots. and flavouring. Let all simmer for 1/2 an hour. and so on alternately until the sauce is finished. pepper. 1 tablespoonful of vinegar. and then adding the curdled mixture. Stir the sauce until it boils.

ORANGE FROTH SAUCE. 1 teaspoonful of white flour (not cornflour). pepper and salt to taste. add this to the juice when hot. add the mustard. and then serve. let it simmer for five minutes. 1 dessertspoonful of Allinson fine wheatmeal. 1/2 a teaspoonful of cornflour. mix this well with the sugar. Serve immediately. add to the orange juice enough water to make 1/2 pint of liquid. 1 teacupful of water. Mix smooth the cornflour in 8 tablespoonfuls of water. of butter. vinegar and salt to taste. OLIVE SAUCE.VINNYS A1 STORE 1 teacupful of vinegar. put the mixture over the fire in an enamelled saucepan. MUSTARD SAUCE. ONION SAUCE. do not allow the sauce to boil. 1 oz. take the juice of both the oranges and add it to the sugar. add them to the sauce. ORANGE FLOWER SAUCE Make a sweet white sauce. Chop the onions up fine. The juice of 2 oranges. serve at once. and flavour it with 2 tablespoonfuls of orangeflower water. and cook them in the water until tender. 1 dessertspoonful of Allinson fine wheatmeal. 1 good teaspoonful of mustard. add the milk. 1/2 pint of milk. Brown the wheatmeal with the butter in the saucepan. of butter. Rub the sugar on the rind of one of the oranges until all the yellow part is taken off. 4 large lumps of sugar. and let it cook a few minutes before serving. butter and seasoning. and serve. stone and chop 8 Spanish olives. and whisk it well until quite frothy. Mix all the ingredients well. and the flour smoothed with a very little water. 1 tablespoonful of sugar. and salt. and let the sauce soak at least 1 hour before serving. Make a white sauce. 1 large Spanish onion. 2 eggs. vinegar. . thicken the sauce. 1/2 pint of water. sugar to taste. Smooth the meal with a little water. let all simmer for a few minutes. the eggs previously beaten. 4 oz. sugar. as it would then be spoiled. some water. 1 heaped-up tablespoonful of finely chopped mint. and stir the sauce over the fire until thickened. 1 gill of water. ORANGE SAUCE 2 oranges. 1 teaspoonful of sugar.

and proceed as for "Orange Froth Sauce. and sugar. ROSE SAUCE. 1/2 pint of milk." This sauce can be made with any kind of fruit juice. 1 onion. 3 oz. return it to the saucepan. Make a sweet white sauce. then strain through a cloth or fine hair sieve. 3 carrots. 1 teaspoonful of white flour. a teaspoonful of Allinson fine wheatmeal. heat it up and thicken it with the meal. sugar to taste. and serve. pepper and salt to taste. cut up the carrots into small dice. SAVOURY SAUCE. . Boil the raspberries in the water for 10 minutes. 1 oz. Chop up the onion and fry it a nice brown. allow it to get cold. then rub the sauce through a sieve. a little nutmeg. beat up the yolk of egg. let it boil. RASPBERRY FROTH SAUCE. let it simmer a few minutes. butter. SPICE SAUCE. and when the milk has cooled a little stir it in carefully." but some finely chopped parsley is added five minutes before serving. and flavour with 2 tablespoonfuls of rosewater. but do not let it boil. add a little more water if the juice is not 1/2 pint. 1/2 pint of raspberries. Bruise the ratafias and put them in a stewpan with the milk. Make a white sauce. flour. and add to it a handful of finely chopped sorrel.VINNYS A1 STORE PARSLEY SAUCE. and add 1/2 teaspoonful of mixed spice before serving. if necessary. of ratafias. then add the eggs. remove from the fire. This is made as "Wheatmeal Sauce. SORREL SAUCE. 1 gill of water. stir again over the fire until the sauce has thickened a little. Make a sweet white sauce. the yolk of 1 egg. RATAFIA SAUCE. cook them gently in 1 pint of water with the onion and seasoning until quite soft. 2 eggs.

let it simmer 2 or 3 minutes. a dessertspoonful of Allinson cornflour or potato flour. TOMATO SAUCE (2). a little vanilla essence. WHEATMEAL SAUCE. WHITE SAUCE (1). Mix milk and water together in equal proportions. thicken it with the meal. WHITE SAUCE (2). 1 dessertspoonful of Allinson fine wheatmeal. sugar to taste. cook for 3 to 4 minutes. Let the sauce simmer for a minute. Return the liquid to the saucepan. Let the tomatoes cook gently for 10 minutes. of butter. and let it thicken. slice them and set them to cook with a breakfastcupful of water. 1/2 oz. boil up again. add this to the boiling milk and keep stirring until the sauce has thickened. 1/2 pint of milk. juice of 1/2 a lemon. of butter. thicken with Allinson fine wheatmeal made into a paste with water. Boil the milk. rub a little Allinson fine wheatmeal into a paste with cold water. strain it through a gravy strainer. and pour it into a warm sauce-boat. pepper. pepper and salt to taste. a tablespoonful of Allinson fine wheatmeal. Boil 1/2 pint of the milk with sugar. re-heat. If fresh tomatoes are used. 1 lb. of fresh ones. add a little pepper and salt to taste. then rub them well through a strainer. 1/2 a canful of tinned tomatoes or 1 lb. For tinned tomatoes a teacupful of water is sufficient. thicken it with the cornflour previously smoothed with a . pepper.VINNYS A1 STORE TARTARE SAUCE. Strain the sauce and return it to the saucepan. 3/4 pint of milk. and salt. which should he smoothed well with a little cold water. mix the meal smooth in the rest of the milk. TOMATO SAUCE (1). Eat this with vegetables. and flavour with vanilla or almond essence. and salt. cook with water and finely chopped onions. add the lemon juice. when done rub through a sieve. and boil. in 1/2 pint of water for 15 minutes. Mix this with the boiling milk and water. and when it boils thicken the sauce with the meal. pepper and salt to taste. of mushrooms. add a grated onion. chopped fine. Cook the mushrooms and onion. 1 small onion. 1 dessertspoonful of Allinson fine wheatmeal. 1 teaspoonful of sugar. add the butter. adding the butter and seasoning. and serve. 1/2 oz. Cut up fresh or tinned tomatoes. Eat with vegetables or savoury dishes. Add a little butter.

half fill them. and butter some cups. of ground sweet almonds. Dip the mould into hot water for 1/2 a minute. 1/2 oz. and serve with sweet sauce. mix the almonds with this. and the eggs well beaten. 1 heaped up teaspoonful of . add the butter and seasoning. milk. and ratafia flavouring. 1 teaspoonful of cinnamon. Let it cook gently a few minutes after adding the meal. of butter. butter. 4 oz. pepper and salt to taste. and bake the puddings for about 20 minutes. which will take from 40 to 50 minutes. boil up. size of a nut. and almonds until the rice is quite tender. of cooking apples. 2 lbs. and serve. 1/2 lb. add the other ingredients gradually. pour the mixture in (not filling the dish more than three-quarters full). sift the cinnamon over it evenly. 1 teacupful of mixed currants and sultanas. of rice. Whip the whites of the eggs to a stiff froth. pour in the rice. Cook the rice. 3/4 pint of milk. and serve with the pudding. 2 eggs. 1/4 lb. turn out and serve with sauce made of raspberry jam and water. 1 oz. sugar to taste. Turn them out on a dish. butter a mould. With a spoonful of water make the ground almonds into a paste. a small piece of butter. mix the meal smooth with the rest. 3 oz. if the rice will not turn out easily. APPLE CHARLOTTE. of ground bitter almonds. 2-1/2 pints of milk. of butter. Have ready a well-buttered pie-dish. mix them lightly with the well-beaten yolks. of castor sugar. 4 eggs. and bake in a moderately hot oven until a knitting needle pushed through comes out clean. some raspberry jam. warm the butter. 1/2 lb. and thicken the sauce. 1 good dessertspoonful of Allinson fine wheatmeal. of ground sweet almonds and a dozen bitter ground almonds. Bring part of the milk to the boil. 2 tablespoonfuls of sifted sugar. add sugar and vanilla. Mix well. and add the sugar and 2 tablespoonfuls of cream or milk.VINNYS A1 STORE little water. sugar. WHITE SAUCE (SAVOURY). PUDDINGS ALMOND PUDDING (1). ALMOND PUDDING (2). of almond paste. 3 oz. Turn the pudding out and serve cold. let it get cold. cream. ALMOND RICE.

BATTER JAM PUDDING. 1/2 pint of milk. Pour the mixture into a wetted mould and bake in a hot oven with a cover over the mould for 1/2 an hour. then spread a layer of jam. 3 eggs. and chopped fine. and cut up the apples and set them to cook with 1 teacupful of water. Pare. When they are soft. the cinnamon. nutmeg. 2 oz. and bake the pudding for 1/2 an hour. Some apples require much more water than others.VINNYS A1 STORE ground cinnamon. BARLEY (PEARL) AND APPLE PUDDING. Beat the eggs up with milk and pour it on the apricots. 1/4 oz. When quite tender. Beat up the yolks of the eggs and add them to the cooked batter. of pearl barley. Cut very thin slices of bread and butter. Place a layer of apples over the buttered bread. and repeat the layers of bread and apples until the dish is full. sugar to taste. Soak the barley overnight. and the almonds and sugar. 2 eggs. Put the apricots into a saucepan. add the sugar. butter a pie-dish. and bake in a slow oven for 1/2 an hour. 3 oz. vanilla flavouring. BAKED CUSTARD PUDDING. and flavour. of butter. 1 tin of apricots. 1 lb. and butter. beat up the eggs with the sugar. Bake from 3/4 hour to 1 hour. Rub the cornflour and meal smooth with a little of the milk. and let them simmer with a little sugar for 1/2 an hour. BATTER PUDDING. 1 pint of milk. 2 oz. and boil it in 3 pints of water for 3 hours. Warm the milk. lemon rind. Mix with them the sponge cakes crumbled. 3 eggs. and so on. strain the custard into the dish. of apples. 1 pint of milk. and stir into it the smooth paste. grate a little nutmeg over the top. finishing with a layer of bread and butter. take them off the fire and beat them with a fork. Serve in the pie-dish with stewed rhubarb. Have a pie-dish lined at the edge with baked paste. then turn it into a basin to cool. APRICOT PUDDING. 2 oz. cored. put the butter in bits over the top. line a buttered pie-dish with them. some raspberry or apricot jam. of blanched and chopped almonds. until the dish is full. pour in a layer of the batter. 6 sponge cakes. sugar. finishing with the batter. . of Allinson fine wheatmeal. pour the milk over. bring the rest to boil with the butter. serve either hot or cold. 1/2 lb. whip the whites of the eggs to a stiff froth and add them to the rest. of butter. add the fruit picked and washed. Stir the mixture over the fire for about 8 minutes. of sugar. and bake for 1 hour. 3 oz. core. and the apples pared. of cornflour. Pour the mixture into a buttered dish. Turn out. Allinson wholemeal bread. the grated rind of a lemon.

Mix all the ingredients. and boil them in 1 pint of water. mix all thoroughly. 1/4 lb. serve immediately. and bake about 3/4 hour. turned out of the basin. let it stand 1 hour. BREAD SOUFFLÉ. make a custard by dissolving 1 tablespoonful of cornflour in 1 pint of milk well beaten. 5 oz. and bake the pudding until the custard is set. 3/4 lb. and the lemon rind added. Beat the eggs well. BREAD AND JAM PUDDING. and boil for 2 hours. add sugar and the rose or orange water. of currants. 2 tablespoonfuls of orange or rosewater. pour the whole into a well-buttered pie-dish and bake the Soufflé for 1/2 an hour in a brisk oven. BIRD-NEST PUDDING. Pare and core the apples. the yolks of 3 eggs. of Allinson fine wheatmeal. a little chopped peel. Turn into a buttered mould and steam the pudding for 1-1/2 to 2 hours. 1 pint of milk. 4 eggs. pour into a mould. then add 1/4 lb. until they are beginning to get soft. beat the whites of the eggs to a stiff froth. French roll in 1/2 pint of boiling milk. well beaten. BUCKINGHAM PUDDING. of butter (oiled). 4 eggs well beaten. Serve either hot or cold. of sugar. 4 chopped apples. 3 oz. sweetened with 2 oz. of sultanas. a little grated nutmeg and zest of lemon. for 1 hour. 1 wineglassful of rosewater. sugar to taste. sugar to taste. Soak a 1d. 1 pint of milk. boil up and pour this over the jam and bread. 6 medium-sized apples. 3 oz. of Allinson wholemeal bread. Fill a greased pudding basin with slices of Allinson bread. sweeten and flavour it to taste. 1 pint of milk. of ground almonds. and the hot milk. 1 teaspoonful of ground cinnamon (or any other flavouring preferred). of sugar. 1 oz. and let them soak for 1/2 an hour. 1 quart of milk. Soak the bread in the milk until perfectly soft. BELGIAN PUDDING. 3 eggs. each slice spread thickly with raspberry jam. Remove the apples from the saucepan and place them in a pie-dish without the syrup. sugar. . 1 dessertspoonful of sugar. Serve with a sweet sauce. then boil for 1 hour covered with a pudding cloth. the rind of 1/2 a lemon and some almond or vanilla essence. Mix in lastly the whites of the 3 eggs whisked to a stiff froth. 5 eggs. pour the custard over the apples. Heat the milk and make a custard with the eggs. and mix them lightly with the rest. of breadcrumbs. BREAD PUDDING (STEAMED). beat the mixture up with the yolks of the eggs.VINNYS A1 STORE 1/2 lb.

3 stale 1d. 2 oz. scattering a few cherries between the layers. Butter a pint pudding mould and decorate it with preserved cherries. citron peel. 4 eggs. then put in more ratafias and sponge cakes until the mould is almost full. and sugar. 2 oz. put them in a dish. Soak the bread as directed in above recipe. and serve with sauce. 1 pint of milk. and bake the pudding in a moderate oven for 1 hour. Pour into the mould. Butter a pie-dish with the rest of the butter. BUN PUDDING. 2 oz. 2 oz. CABINET PUDDING (1). picked. and lay in the sponge cakes cut in slices. beat the eggs well. CABINET PUDDING (2). 1/2 lb. Turn it out carefully. 3 eggs. CABINET PUDDING (3). as preferred. vanilla flavouring. and jam. bake for 1 hour in a moderate oven. sugar. well beaten. sugar to taste. eggs and milk as in Bun Pudding. 1 heaped-up teaspoonful of cinnamon. and pour over the buns. add it to the rest of the ingredients. When the mould is nearly full. break up the sponge cakes and fill the mould with layers of sponge cake. Dissolve part of the butter.VINNYS A1 STORE 1/4 lb. ratafias. serve with lemon sauce. steam the pudding carefully for three-quarters of an hour. Steam the pudding for 1 hour. 3 eggs. cover with a plate. add to the milk and sugar. press the ratafias all over it. 1-1/2 pints milk. 1 breakfastcupful of currants and sultanas mixed. of butter. 4 or 5 sponge cakes. a few drops of almond essence. Butter a mould. pour over the mixture the custard of milk and eggs with the flavouring added. add sugar and flavouring. add the fruit. dried cherries. and sugar to taste. buns. Cover it with buttered paper and steam for about 1 hour. ratafias. 8 stale sponge cakes. and some raspberry jam. Boil the milk and pour it on the eggs. then fill the basin with layers of sliced sponge cakes and macaroons. of chopped almonds. then stand for 2 hours. Cut the buns in thin slices. Butter a mould and decorate it with the cherries and citron cut into fine strips. taking care not to let the water boil into it. of Allinson bread cut in thin slices.. which should be previously well washed. &c. let it cool a little. add to it 2 tablespoonfuls of raisin wine and pour over the cakes. of ratafias. and dried. and mix them all well together. or steam for 1-1/2 hours. Beat the yolks of the eggs well together and the whites of 2 eggs. . and the cinnamon. almonds. serve with wine sauce. 3/4 pint of milk. and serve with jam or sauce round it. 2 oz. 2 oz. Make a pint of custard with Allinson custard powder.

stir frequently. of grated Allinson chocolate. 7 oz. 2 oz. 1 egg to a breakfastcupful of the batter. pour the mixture into a buttered mould. and butter together. and sugar to taste. of Allinson fine wheatmeal. 1/4 lb. and the cocoa. 1 pint of milk. 1 heaped-up tablespoonful of cocoa. 2 tablespoonfuls of syrup. 1/2 pint of milk. Add sugar to the rest of the milk. Pour the mixture into pie-dishes. CHOCOLATE PUDDING. 1/2 lb. and serve plain. Break the eggs.VINNYS A1 STORE CANADIAN PUDDING. 1 pint of milk. CHOCOLATE ALMOND PUDDING. taking care not to fill them to the top. 1 quart of milk. 7 oz. of Allinson cocoa. boil it up and thicken it with the smoothed ingredients. Place the yolks of the eggs in the pan. first add the yolks to the pudding. Three large sticks of chocolate. of butter. CHOCOLATE MOULD. and cocoa with some of the milk. and steam for 1 hour. CARROT PUDDING. 1 dessertspoonful of vanilla essence. 3 eggs. To use up cold stiff porridge. and when they are well stirred in. CHOCOLATE PUDDING (STEAMED). 3 eggs. Let all simmer for 10 minutes. the whites beaten up stiffly. 1/4 lb. then take it out and let it cool. Pour the mixture into a wetted mould. wheatmeal flour. add some jam. Scrape and grate the carrots. bake 1 hour in a buttered pie-dish. 1/4 lb. beating the mixture all the time. 4 oz. stirring it well into the batter. add the grated carrots. of castor sugar. 1 dessertspoonful of vanilla essence. Turn out and serve hot. the almond meal. Mix the chocolate. and bake the puddings the same way as almond puddings. mix in the whites. Boil up the milk and stir over the fire until it comes clean from the sides of the pan. 8 eggs. of ground sweet almonds. Put into a buttered basin. 1/4 lb. 3 large carrots. Mix the porridge with enough hot milk to make it into a fairly thick batter. add the vanilla essence. of flour. the sugar. of potato flour. whip them well. of Allinson fine wheatmeal. or with cold white sauce. flour. add the vanilla and mix it well through. Beat up 1 or 2 eggs. add the whites of the eggs last. piece of . Smooth the potato flour. of Allinson fine wheatmeal. 3 eggs. sugar. turn out when cold. whisk the whites and yolks separately. and steam the pudding for 2-1/2 to 3 hours. 1 teaspoonful of cinnamon. make a batter of the other ingredients. 2 oz. of sugar. 1 oz.

VINNYS A1 STORE

vanilla 3 inches long Dissolve the chocolate in 3/4 of the pint of milk, with the rest of the milk mix the wholemeal smooth, add it to the boiled chocolate, and stir the mixture over the fire until it detaches from the sides of the saucepan; then remove it from the fire and let it cool a little. Beat up the yolks of the eggs and stir those in, whip the whites to a stiff froth and mix these well through, turn the whole into a buttered mould, and steam the pudding 1-1/2 hours. Serve with white sauce poured round. CHOCOLATE TRIFLE. 8 sponge cakes, 3 large bars of chocolate, 1/4 pint of cream, white of 1 egg, 3 inches of stick vanilla, 3 oz. of almonds blanched and chopped, 2 oz. of ratafia, 1/2 pint of milk. Break the sponge cakes into pieces, boil the milk and pour it over them; mash them well up with a spoon. Dissolve half the chocolate in a saucepan with 2 tablespoonfuls of water, and flavour it with 1 inch of the vanilla, split; when the chocolate is quite dissolved remove the vanilla. Have ready a wetted mould, put into it a layer of sponge cake, next spread some of the dissolved chocolate, sprinkle with almonds and ratafias, repeat until you finish with a layer of sponge cake. Grate the rest of the chocolate, whip the cream with the whites of eggs, vanilla, and 1 teaspoonful of sifted sugar; sift the chocolate into the whipped cream. Turn the sponge cake mould into a glass dish, spread the chocolate cream over it evenly, and decorate it with almonds. CHRISTMAS PUDDING (1). 1 lb. raisins (stoned), 1 lb. chopped apples, 1 lb. currants, 1 lb. breadcrumbs, 1/2 lb. mixed peel, chopped fine, 1 lb. shelled and ground Brazil nuts, 1/2 lb. chopped sweet almonds, 1 oz. bitter almonds (ground), 1 lb. sugar, 1/2 lb. butter, 1/2 oz. mixed spice, 6 eggs. Wash, pick, and dry the fruit, rub the butter into the breadcrumbs, beat up the eggs, and mix all the ingredients together; if the mixture is too dry, add a little milk. Fill some greased basins with the mixture, and boil the puddings from 8 to 12 hours. CHRISTMAS PUDDING (2). 12 oz. breadcrumbs, 1/2 lb. currants, 1/2 lb. raisins, 1/2 lb. sweet almonds, 1 doz. bitter almonds, 3/4 lb. moist sugar, 3 oz. of butter, 2 oz. candied peel, 8 eggs, 1 teaspoonful of spice, and 1 teacupful of apple sauce. Rub the butter into the breadcrumbs, wash, pick, and dry the fruit, stone the raisins, chop or grind the almonds, beat up the eggs, mixing all well together, at the last stir in the apple sauce. Boil the pudding in a buttered mould for 8 hours, and serve with white sauce. CHRISTMAS PUDDING (3). 1 lb. each of raisins, currants, sultanas, chopped apples, and Brazil nut kernels; 1/2 lb. each of moist sugar, wholemeal breadcrumbs, Allinson fine wheatmeal, and sweet almonds and butter; 1/4 lb. of mixed peel, 1/2 oz. of mixed spice, 6 eggs, and some milk. Wash and pick the currants

VINNYS A1 STORE

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

VINNYS A1 STORE

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

VINNYS A1 STORE

FRUIT AND CUSTARD PUDDING. 2 cupfuls of stewed and stoned plums (or the same quantity of any other fruit), 1 pint of milk, 3 eggs, 1 large cupful of fine breadcrumbs, sugar to taste, 1 teaspoonful of ground cinnamon, and 1 oz. of butter. Mix the crumbs and fruit in a bowl, oil the butter and mix it with the other ingredients, adding the sugar and cinnamon; beat up the eggs with the milk, and mix it with the rest of the pudding; have ready a greased pie-dish, pour in the mixture, and bake the pudding until nicely brown. GIANT SAGO PUDDING. 2 oz. of giant sago, 2 oz. of Allinson fine wheatmeal, 2 oz. of currants, 2 oz. of sultanas, 1 tablespoonful of sugar, 1 quart of milk. Soak the sago in cold water, drain, and cook in a double saucepan, if possible, with 1-1/2 pints of the milk for 2 hours; mix the meal smooth with the rest of the milk, add this, the fruit and sugar, and cook it gently for another 15 minutes: then pour the pudding into a pie-dish, and bake it in the oven until set or slightly brown on the top. GOLDEN SYRUP PUDDING (1). 1/2 lb. of golden syrup, 1 teacupful of sago, 1 lb. of Allinson fine wheatmeal, 1/2 pint of milk, 3 eggs, 2 oz. of citron peel. Soak the sago with the boiling milk until quite soft, adding a little water, if necessary; mix it with the meal and golden syrup into a fairly thick batter; beat up the eggs and mix them well with the other ingredients. Butter a mould, cut and arrange the citron in the bottom of it into a star, pour in the batter, tie a cloth over it, and steam the pudding for 3 hours. GOLDEN SYRUP PUDDING (2.) This pudding is very much liked and easily made. 10 oz. of Allinson fine wheatmeal, 3 eggs, 1 pint of milk, 1/2 lb. of golden syrup. Make a batter with the meal, eggs, and milk; grease a pudding basin, pour into it first the golden syrup, then the batter without mixing them; put over the batter a piece of buttered paper, tie up with a cloth, and steam the pudding in boiling water for 2-1/2 hours, taking care that no water boils into it. If liked, the juice of 1/2 lemon may be added to the syrup and grated rind put in the batter. Before turning the pudding out, dip the pudding basin in cold water for 1 minute. GOOSEBERRY SOUFFLÉ. 3 pints of gooseberries, castor sugar to taste, 1/2 pint of milk, 4 eggs. Stew the gooseberries with 1/2 a teacupful of water until quite soft, adding sugar to taste; rub the fruit through a coarse sieve and place it into a pie-dish; beat the yolks of the eggs well, mix them with the milk previously heated, and pour them over the gooseberries, mixing all well. Bake the mixture in a moderate

stirring all the time. meanwhile beat the whites of the eggs to a stiff froth. sugar to taste. GREENGAGE SOUFFLÉ. 1-1/2 pints of milk. Boil the milk and meal as for a blancmange. flavour with the sugar and almond essence. spread a layer of jam over it. and mix with it the . of butter. stir frequently. of Allinson fine wheatmeal. spread a layer of marmalade or preserve in the bottom of the pie-dish. 1 pint of milk. 1/2 oz. 1 lb. 2 oz. well beaten. 1/2 a teacupful of water. Skin and stone the fruit. HASTY MEAL PUDDING (2). 5 oz. and serve quickly. and any kind of jam. sugar to taste. add the butter and let the whole mixture boil up. previously smoothed with some of the cold milk. letting it dissolve. GROUND RICE PUDDING. 8 oz. LEMON PUDDING. 1/2 pint of milk. lay this over the Soufflé‚ a few minutes before it is quite done. some jam or golden syrup. 1 oz. and let it brown lightly in the oven. Boil the milk. of Allinson fine wheatmeal. and when it has ceased to boil add the egg well whipped. let it cook for 5 or 6 minutes. 2 oz. 4 oz. 3 lemons. 1 quart of milk. of sugar. Boil the milk and sift the meal in gradually. gently cook the greengages in the water with the kernels and sugar. turn it into a dish. of butter. let the mixture cool. 1 pint of milk. add the butter. let it set in the oven. blanch and drop (or grind) the kernels. and bake the Soufflé‚ for 1/2 an hour in a brisk oven. draw the saucepan from the fire and stir in the yolks of the eggs and then the whites beaten to a stiff froth. and mix well. 1 egg. of sago. draw the saucepan to the side. stirring quickly until it is well cooked and a stiff batter. some marmalade or other preserve. Pour half of the mixture into a pie-dish. of butter. and eat the pudding with syrup or jam. 20 greengages. 3 eggs. Serve immediately. add the eggs.VINNYS A1 STORE oven until set. HASTY MEAL PUDDING (1). Pour the mixture into a well-greased dish. 2 oz. and bake it from 20 to 30 minutes. of ground rice. a few drops of almond flavouring. which should have been smoothed previously with the milk. adding a little castor sugar. add the butter. Soak the sago well in the milk over the fire. Let the mixture cook gently for 5 minutes. 3 tablespoonfuls of ground rice. 3 eggs. stir it into the ground rice. pour the mixture over. 4 eggs. When the fruit has been reduced to a pulp mix in gradually the ground rice. breadcrumbs. then pour the rest of the pudding mixture over the jam.

which should be boiled in milk until quite tender. 3 eggs. 1 large tablespoonful of sugar. and pour the boiling milk gradually over it. bake the pudding in a wellgreased dish in a moderate oven until quite set. 2 pints of milk. the juice of the 3 lemons. and a piece of butter. MACARONI PUDDING (1). LENTIL FLOUR PUDDING. then add the eggs well beaten up. Next morning add the strained juice of 2 lemons and beat together for 5 minutes. Garnish with glacé cherries.B. well beaten. mixing the lentils well with the milk. of lentil flour. 1 oz. 2 oz. of sugar.—This is a most delicious pudding. steam the puddings 2 hours. when the mixture has cooled a little. 3 oz. macaroni. and juice. Boil the milk. Break the macaroni in small pieces and boil it for 20 minutes. bake for 1/2 hour and serve either hot or cold. and pour the mixture into 2 well-greased pudding basins. add the eggs. then pour into a pie-dish and add to the mixture 1 pint of custard made according to recipe given. cook gently for 15 minutes. when it is perfectly smooth pour it over slices of Swiss roll which have been laid close together in a glass dish. of butter and 1 pint of custard made with Allinson custard powder. place in a buttered pie-dish. mix all the ingredients thoroughly. sugar. lemon rind. Prepare over night 1 pint of custard made by using 1 dessertspoonful of Allinson cornflour and 2 oz. 1 oz. N. . Boil the milk with the oats. of Allinson steam cooked oats (to be obtained from any grocer in 2 lb. 4 oz. Drain off all the water. of butter. 2 eggs. Put the pudding into a pie-dish and bake for 1/2 hour. Beat the eggs well.VINNYS A1 STORE breadcrumbs. let it boil 1 or 2 minutes and put on one side. butter. and a little grated nutmeg. let the slices be quite covered with the cream. 1 pint of milk. sugar. butter. stir carefully and bake for 1-1/2 or 2 hours. Stand in a cold place for 2 or 3 hours. and serve them with stewed fruit or white sauce. the sugar. and the grated rind of 2. boxes). 3 oz. LEMON TRIFLE. sugar. Let it cool. pour in the milk. let it cool for a short time before serving. and pour over a pint of custard made with Allinson custard powder. 1/2 pint of milk. smooth the lentil flour with a little water. the rind and juice of 1/2 lemon. 3 oz. LONDON PUDDING. MACARONI PUDDING (2). Add the butter. Boil until the macaroni is quite tender. of macaroni. sugar. of sugar to 1 pint of milk.

finishing with a layer of breadcrumbs. Then put in the peel cut in very fine strips and the sultanas. 3/4 lb. MINCEMEAT PANCAKES. sift the flour and lightly stir it into the butter. add a little milk if necessary. Put into a well-buttered mould. Turn out and serve with melted butter sauce. of butter. 12 cloves. For instance. sugar to taste. Place a layer of breadcrumbs in a buttered dish. Beat the butter and sugar to a cream. 6 oz. Should eggs be added. or for semolina pudding.VINNYS A1 STORE MALVERN PUDDING. of giant sago and 2 oz. the same quantities of wheatmeal and semolina. of Allinson breadcrumbs. a little milk. of sultanas. mix them with the milk. some sugar and bits of butter. of wheatmeal to 1 quart of milk. Most farinaceous milk puddings are improved by the use of Allinson fine wheatmeal with the other ingredients. and mixed. then mixed with the pudding before it goes into the oven. and stew the fruit 15 minutes. with sugar and flavouring to taste. and for vermicelli pudding the same. MILK PUDDING. 2 eggs. finishing with breadcrumbs and butter. of mixed peel. Butter a pie-dish well. 1/2 lb. they should be beaten well. repeat these layers until the dish is full. of butter. whip the cream. 1/2 pint of milk. beat in the eggs one by one until well mixed. 1 pint of raspberries. according to the heat of the oven. . 3 apples. adding sugar and the cloves tied in muslin. 1 lb. Allinson breadcrumbs. washed. 4 oz. of butter. beat up the eggs. remove the cloves from the fruit. 1/2 pint of cream. 1/2 lb. 1/2 pint of milk. The best way to prepare most of these puddings is to let the ingredients gently cook on the top of the stove and then to turn them into a pie-dish to finish them in the oven for 4 hour or a little longer. 3 eggs. which should be only three-parts full. use 2 oz. of Allinson fine wheatmeal. 1-1/2 lbs. and sift sugar over all. spread the butter in bits over the top. picked. The general rule for milk puddings is to take 4 oz. Peel and cut up the apples and melon. 4 oz. 6 oz. some butter. place a layer of fruit over the breadcrumbs. and steam for 2 hours. and so on until the dish is full. and bake the pudding 1 hour. 2 oz. spread a layer of breadcrumbs. then a layer of the fruit. and pour the mixture over the pudding. turn it into a glass dish. 1 pint of red currants. of farinaceous food of any kind to 1 quart of milk. of melon. 3 eggs. MARLBOROUGH PUDDING. 1 oz. of sugar. 4 oz. bake the pudding for 3/4 an hour. of sugar. and some mincemeat. MELON PUDDING. of Allinson fine wheatmeal. spread it over the pudding.

sugar to taste. mix this lightly with the rest of the ingredients. the macaroons. Butter a pudding mould and line it with the cherries. sift sugar over it. well beaten. a few drops of almond flavouring. 1 dessertspoonful of cornflour. and 1/2 lb. NEWCASTLE PUDDING. of vege-butter. and serve with any kind of sweet sauce. cinnamon. Separate the whites and yolks of the eggs. of fine oatmeal. the fruit. stir all well. and fry the pancakes in butter. Make a batter of the ingredients. Allinson wholemeal bread and butter in thin slices. Mix the Allinson breakfast oats with the soaked sago. Mix all lightly together. of butter. 3 eggs. and serve with sauce. and bake the Soufflé‚ in a moderate oven until set and lightly browned. 1/2 lb. 1 oz. mix them well with the milk. and steam the pudding for 3 hours. and sugar to taste. let it soak for 1 hour. of currants. pour the custard over the bread and butter. butter a mould. . 4 oz. cover with a cloth.VINNYS A1 STORE Make the batter. 1 pint of milk. 1/2 lb. and finally add the whites of 3 eggs whisked to a firm froth. of candied cherries. of sultana raisins. Serve with lemon and castor sugar. 3 eggs. Mix again. crush up finely the macaroons and mix well the yolks of the eggs. turn out carefully. a pinch of salt. of Allinson breakfast oats. and place a spoonful of mincemeat on each pancake. sweeten the milk to taste. butter. 4 eggs. of sultanas. OATMEAL PANCAKES. 1 teaspoonful finely minced citron peel. 2 oz. beat up the eggs. and add the flavouring. and teacupful of milk. and milk. then add 4 cupful of golden syrup. 1 even teaspoonful of cinnamon. fold them up. Whip the whites to a stiff froth. These are very good. turn out. 6 oz. OATMEAL PUDDING. add the eggs. large enough to be only half full when the mixture is turned into it. and eat very short. 2 oz. and sugar. and steam for 3 hours. NURSERY PUDDING. 2 oz. steam the pudding for 1-1/2 hours. of soaked sago. use to fill a fancy mould. and serve immediately. Turn out. oil. the well-beaten yolks of 2 eggs. butter a mould. citron. sugar. of Allinson fine wheatmeal. fry the pancakes. 1 gill of milk. adding 1 tablespoonful of water. sugar to taste. 1 pint of milk. or vege-butter in the usual way. 4 eggs. fill it with slices of bread and butter. 6 macaroons. 1/2 lb. and serve with sifted sugar. cornflour. pour the mixture into it. OMELET SOUFFLÉ (1).

Peel and slice the oranges and remove the pips. 4 eggs and 4 oz. cored. then turn out and serve. When the mould is 3/4 full. then arrange the bread and butter in the mould in layers. ORANGE PUDDING. some orange marmalade. of Allinson cornflour. of Patna rice. and steam the pudding for 1-1/2 hours. beat up the eggs. When the liquid in the saucepan is near the boil. spreading each layer with marmalade. let the whole soak for 1 hour. and sugar to taste. 1 tablespoonful of Allinson cornflour. and bake the Soufflé about 20 minutes until it is a golden brown and well risen. Let the pudding boil sharply in plenty of boiling water until the rice is soft. whip up the whites of the eggs to a very stiff froth. 1 teaspoonful of cinnamon. and mix this lightly with the other ingredients. taking care not to do so while it is too hot. stirring the whole for 10 minutes. time 1-1/2 hours. . and sprinkle with sugar. sift sugar over it and serve immediately. pour the custard over the fruit. of sultanas. With the rest smooth the cornflour and mix with it the eggs. The juice of 7 oranges. 3 eggs. allowing plenty of room for swelling. of castor sugar. 1 dessertspoonful of Allinson cornflour. 6 eggs. cover the mould tightly. Serve hot or cold. and tie all in a cloth. 4 oranges. 2 oz. ORANGE MARMALADE PUDDING. 1 pint of milk. put 1-1/2 pints of this over the fire with the sugar. 6 oz. place the fruit in a pie-dish. 2 apples. turn it into a wetted mould and allow to get cold. beat up the eggs with the milk and pour it over the layers.VINNYS A1 STORE OMELET SOUFFLÉ (2). Dip the mould in cold water for 1 minute before turning it out. 3 eggs. pour the mixture into it. pared. and of 1 lemon. and thicken it with the cornflour. sugar to taste. and add them carefully to the thickened milk. serve with white sauce. of sugar. Add enough water to the fruit juices to make 1 quart of liquid. 1 teacupful of milk. the sugar and the cornflour (previously smoothed with the milk). have ready a buttered Soufflé dish. Mix the yolks of the eggs with the orange water. well beaten. some butter. 3/4 lb. and chopped up. keep stirring the mixture over a gentle fire until it has cooked 5 minutes. Butter a mould thoroughly. and bake the pudding in a moderate oven until the custard is set. stir into it the mixture of egg and cornflour. ORANGE MOULD. Wash the rice. mix it with the other ingredients. let the milk cool. OXFORD PUDDING. of Allinson wholemeal bread. 1 pint of milk. boil the milk. 1/2 lb. I tablespoonful of orange water. cut the bread into slices and butter them. 1/4 lb.

1/2 lb. of Allinson fine wheatmeal. If the mixture is too dry add as much . Make a batter of the meal. and when browned on the other side fold the pancake over from each side and slip it upon a hot dish. 1/2 lb. Make the batter the usual way. 2 oz. This is a plain pudding which can be eaten instead of Christmas pudding by those who are inclined to be dyspeptic 1/2 lb. oil. Mix together the raisins. form a circle of slices round the bottom of the mould against the sides. 3 eggs. Mix it with the other ingredients. vanilla flavouring. and serve. PANCAKES WITH CURRANTS. of raisins. 4 eggs. 2 oz. and 8 well-beaten eggs. 1 breakfastcupful of Allinson breadcrumbs. Put a piece of butter the size of a walnut in the frying-pan. 2 eggs. then mix all the ingredients together. Make a batter of the above ingredients. milk and eggs. and steam the pudding for 2 hours. 2 tablespoonfuls of sugar. Soak the sago over the fire with as much hot water as it will require to soften it. Fry a golden brown. and work these circles right up the mould. sugar. 1 teaspoonful of cinnamon. Rub the butter into the wheatmeal. 1 pint of milk. turn it over. PANCAKES. some jam. The above quantity will make 6 or 7 pancakes. a pinch of salt. of Allinson fine wheatmeal. beat up the eggs. the grated rind and juice of a lemon. sugar and cinnamon to taste. turn out. and keep hot in the oven while the other pancakes are being fried. and when boiling pour in enough batter to make a thin pancake. each of white flour and fine Allinson wheatmeal. adding vanilla to taste. 1 pint of milk. cinnamon.VINNYS A1 STORE PANCAKE PUDDING. some butter. fill the centre with the sponge cakes broken into pieces. wheatmeal. butter. 6 apples chopped small. 5 or 6 thin cold pancakes. 1 teaspoonful of cinnamon. 2 oz. Serve with sauce. or vege-butter for frying. PLUM PUDDING. pick and wash the currants and add them to the batter. and mix all well. PARADISE PUDDING. adding as much water as the sago will absorb. overlapping each other. of sultanas. of sugar. 3 or 3 stale sponge cakes. of Allinson fine wheatmeal. of wholemeal breadcrumbs. roll them up and cut them across into slices. Wash and stone the raisins. and some milk. 2 oz. Boil the sago in 1/2 pint of milk until soft. 4 oz. Fry into thin pancakes with vege-butter. Spread the pancakes with jam. 2 eggs. 1 teacupful of sago. of currants. 3 oz. of small sago. A 1/4 lb. 1/2 pint of milk. add them. of butter. butter for frying. Turn the mixture into a well-buttered mould. and breadcrumbs. Butter a mould. pour this over the rest and steam the pudding for 1-1/2 hours. 4 oz.

remove the stones. PRUNE PUDDING 1 lb. sugar to taste. 4 oz. and 1/2 pint of milk. and the yolks of eggs. Pour the mixture into a wide. Pour the custard over the mixture. the sugar. of butter. When the poppy-seed has been crushed fairly fine. Heap the prunes on a glass dish and pour the custard round. beat up the egg in the milk. 1 pint of milk. the thin rind of 1 lemon. and 2 oz. orange-water. and the rest of the milk. of prunes or French plums. and bake 1 hour. cinnamon. when the prunes are quite tender. and steam 3 hours. Boil the milk with the sugar. remove the cinnamon. adding a little of the milk. turn all into a buttered pie-dish. and serve. let it cool. adding a little sugar if liked. Fill a buttered pudding basin with the mixture. 3 eggs. rather shallow pie-dish. well beaten. 2 tablespoonfuls of orange-water. 1-1/2 oz. . 1 teaspoonful of Allinson cornflour. and entirely cover the milk. and almonds. and cover the pie-dish with these. of butter. drain this on and crush the seed in a pestle and mortar. Grease a pie-dish and line it with a layer of bread and butter. 12 blanched and sliced almonds. let soak 1 hour. and bake the pudding 1-1/2 hours. mix all well. mash them well with a fork or wooden spoon. Butter slices of bread on both sides. add this to the rest of the mixture. and then add carefully the eggs well beaten. meal. 3/4 lb. butter. 1 lb. PRUNE PUDDING. a stick of cinnamon (4 inches long). Wash the prunes. and add a little more if needed. and poured over again. 3 oz. Eat with a sweet white sauce. then arrange a layer of prunes. cornflour. POPPY-SEED PUDDING. Beat the whites of the eggs to a stiff froth. of Allinson fine wheatmeal. tie over with a pudding cloth. some Allinson wholemeal bread. of white poppy-seed. and soak the prunes in 1/2 pint of water over night. 6 oz. adding sugar and a few drops of almond essence. the bread should be free from crust. of stoned and stewed prunes. of sugar. 1 pint of milk. 4 eggs. 3 eggs. Scald the poppy-seed with boiling water. finishing with bread and butter. POOR EPICURE'S PUDDING. Bake in a moderate oven about 45 minutes.VINNYS A1 STORE milk as is necessary to moisten all well. and mix this with the mashed prunes when quite cold. of thin slices of Allinson bread and butter. Meanwhile make a custard with the milk. and let them cool. beat the whites of the eggs to a stiff froth. sugar and flavouring to taste. Stew them very gently in an enamelled saucepan in the water in which they soaked. add the yolks of the eggs. 1 pint of milk. and so alternately until the dish is full. The pudding will be much improved if all the liquid is poured off once or twice. sugar to taste. pour a little prune juice over. let the milk cool a little. 3 eggs.

boil the rice in the milk with the sugar and lemon rind. a few drops of essence of lemon. Set the milk over the fire. mix them with the milk. mix them with the boiled semolina when it is fairly cool. and serve with white sauce. and bake until a golden colour. Arrange them neatly in a buttered mould. beat up the eggs. yolk of 1 egg. taking care not to displace the breadcrumbs. then stir it into the remainder of the milk. beat up the yolks of the eggs. SEMOLINA PUDDING. 8 oz. Soak semolina in 1/4 pint of the milk for 10 minutes. bake the pudding 1 hour in a moderate oven. and press them together. 4 eggs. Pour into mould previously dipped in water. let the rice cool a little. of Allinson rolled wheat.VINNYS A1 STORE RICE PUDDING (French). and stir over a clear fire for 20 minutes. 4 oz. Spread a little jam between every two rusks. 1 quart of milk. and until all the milk is absorbed. turn the mixture into a buttered pie-dish. 2 eggs. 1 teacupful of fine breadcrumbs. of loaf sugar. Beat the whites of the eggs to a stiff froth. then add the fruit. Thoroughly butter a pudding mould. which must be boiling. and bake the pudding from 1/2 to 1 hour in a moderate oven. 1 oz. add the semolina. and turn the whole gently into the mould. Let it cook gently for 1 hour. turn out. and set the mixture aside to cool. then remove the lemon rind. 1 tablespoonful of sugar. Mix the semolina smooth with part of the milk. 2 tablespoonfuls of sugar. and mix them with the rice. the rind of 1/2 a lemon. add sugar. mix this well with the rice. which has been flavoured with almond essence. and pour the custard over the rusks. then steam the pudding for 1/2 an hour. 1 pint of milk. the rind of 1/4 a lemon. bring the rest of the milk to the boil with the sugar and Lemon rind. It should turn out brown and firm. let it gently simmer until quite soft. . of Allinson rusks. SEMOLINA BLANCMANGE. raspberry jam. 6 oz. let them soak for 1 hour. of semolina. beat up the eggs. Take off and mix in quickly the yolk of an egg beaten up with flavouring. Serve with fruit sauce or stewed fruit. of rice. of semolina. pour the mixture into a buttered pie-dish. Soak the rolled wheat in water for 1 hour. let all cook for 10 minutes. a few drops of almond flavouring. 1 quart of milk. RUSK PUDDING. 4 oz. 1 pint of milk. 4 eggs. ROLLED WHEAT PUDDING. 1 quart of milk. a very little sugar. looking like a cake. when boiling add the wheat from which the water has been strained. Serve cold with stewed fruit or custard. 1-1/2 oz. and sprinkle it all over with the breadcrumbs. 1 teacupful of currants and sultanas.

mix the wheatmeal with the milk. stir the smoothed meal into it. 4 oz. Mix the milk and meal perfectly smooth. 4 eggs. Have ready the whites of the eggs beaten to a stiff froth. Next spread a layer of apricot jam. Spread a layer of jam in a pie-dish. a little mace. gently pressed on to the fruit. of butter. and bake the Soufflé‚ until risen and brown. the sugar and cinnamon. Serve immediately. mace. turn the mixture over the jam. 1-1/2 gills of milk. and turn it out carefully. Stir the mixture over the fire with the butter until it is quite thick and comes away from the saucepan. and let it gently cook for 5 to 8 minutes. with a little sugar. SPANISH PUDDING. and serve with custard. 1/2 oz. and bake the mixture until done. and mix them well with the mixture (remove the vanilla or lemon rind).VINNYS A1 STORE SIMPLE PUDDING. 2 oz. any kind of jam. pour the mixture over the pudding. line it neatly with some of the slices of the sponge cakes. Butter some cups. Line a plain mould with some slices (about 1/4 inch thick) of Allinson wholemeal bread. lemon rind or vanilla. remove from the fire to cool. and mix them with the rest. pepper. grease a mould with the butter. when a knitting-needle passed through will come out clean. When cold. Serve with custard or milk sauce. Let the pudding get cold. from which the crust has been removed. 1 pint of milk. SIMPLE SOUFFLÉ. Slice the sponge cakes lengthways. stirring all the time. of Allinson fine wheatmeal. 4 eggs. well beaten. press them to the mould to keep them in position. take the mixture from the . beat up the yolks of the eggs. and bake it in a slow oven until set. of butter. and salt to taste. Then fill the dish with any kind of hot stewed fruit. 3 eggs. SIMPLE FRUIT PUDDING. 1 pot of apricot jam. Smooth the meal in part of the milk. 1 even teaspoonful of powdered cinnamon. Beat up the yolks of the eggs and mix them with the milk. SPONGE DUMPLINGS. that is. and at once cover it with a layer of bread. adding the whites of the eggs. turn out. when boiling. set the rest over the fire with sugar and a piece of lemon rind or 1-1/2 inch of stick vanilla. add the eggs. pepper and salt. 1 tablespoonful of Allinson fine wheatmeal. 2 eggs. 1/2 oz. pile the froth over the pudding. 1/2 pint of milk. and serve with either custard or white sauce. Separate the yolks from the whites of the eggs. sugar to taste. 8 sponge cakes. sugar to taste. 1/2 pint of milk. and fill the mould with alternate layers of sponge cake and jam. of Allinson fine wheatmeal. fill them three-parts full. beat up to a stiff froth the whites of the eggs.

Boil the chestnuts in plenty of water until tender. 1 oz. 2 oz. and add some of the breadcrumbs to make the whole into a fairly firm mass. TAPIOCA PUDDING. sprinkle them with sugar and powdered cinnamon. until it has absorbed all the water. of tapioca. STUFFED SWEET ROLLS. simmer the sugar and the teacupful of water for 10 minutes. 6 bananas. then add the currants. of butter. Bring to a boil. Mix all well. of butter. of chestnuts. Halve the rolls lengthways and remove the crumb. then add the chestnuts. add vanilla and remove the chestnuts from the fire. . of moist sugar. and cover it with water. of macaroons crushed. scatter bits of butter over the crusts. of the butter. sugar. mix well with the tapioca. to cool it a little. and 1 tablespoonful of sugar. and the yolk of the other. a little milk. and sago. when sufficiently cool. 3 cooking apples. 1 tablespoonful of sugar. and simmer till quite soft and clear. 2 eggs. 1 lb. Serve with white sauce. vanilla to taste. Peel the bananas and mash them with a fork. of currants. that they may not break in peeling. Break the egg and beat it slightly. Turn the mixture into a greased mould and steam the pudding for 2 hours. Soak the sago with 1/2 pint of water. soak the crusts for a few minutes in a little cold milk when the stuffing is ready. of ground sweet almonds. 3 oz. and bake in a moderate oven until it is a golden colour. of sugar. cook them with 1/3 teacupful of water. and when a little cooled add the yolks. Serve either hot or cold. cinnamon to taste. meal. 1/4 oz. place the rolls into a baking tin. and mash them up to a pulp with a wooden spoon. 1 gill of cold water. macaroons. Allow all to cook gently until the syrup browns. 3 eggs. Pare and core the apples. 2 oz. and milk. cinnamon. Draw to the side of the fire.VINNYS A1 STORE fire. almonds. 1 oz. 4 oz. Put the tapioca into a basin. of sago. pour into a greased dish. 1/2 oz. either in the oven or in a saucepan. 1/2 lb. 1 egg well beaten. Make a batter with the eggs. 1 teacupful of water. Add the milk and sugar. and bake the rolls for 1/2 hour. Peel them. Cut off lumps with a spoon and drop them into the boiling soup. Let it soak for 1 hour. turn the whole into a glass dish. but not too soft. 1/2 oz. 2 teacupfuls of Allinson fine wheatmeal. sugar to taste. add the bananas. and mix all smoothly. picked and washed. 1/2 pint of cold milk. VANILLA CHESTNUTS (for Dessert). WHOLEMEAL BANANA PUDDING. 1 egg. 1/2 pint of milk. Fill the crusts of the rolls with the mixture. press the two halves of each roll together. 4 Allinson wholemeal rolls.

(1) 1 lb. beat the eggs well. (4) 1/2 lb. 2 eggs. Try this way. spread with more butter. meal and oats. 6 oz. beat in the eggs one at a time. (5) (Puff crust). of butter. green vegetables. of Allinson fine wheatmeal. of butter. Beat the butter and sugar to a cream. Rub the butter into the meal. pepper and salt to taste. and serve hot or cold. The old-fashioned way of making it is with white flour. roll it out again. some milk. and make a batter of the eggs. Border a pie-dish and line with paste. roll up again and repeat about 3 times. add enough milk to moisten the paste. PIES PIE-CRUSTS. a little cold milk (about 1 cupful). the juice of 1 lemon. roll out and use. of Allinson fine wheatmeal. add enough cold water to make a stiff paste. &c. spread the paste with some of the other butter. Mix the meal and mashed potatoes. of Allinson breadcrumbs. Whip the eggs well. Serve with baked potatoes. and mix well together. of butter. 1 tablespoonful of oil. . mixing it with a knife. YORKSHIRE PUDDING. 1 lb. 1/2 lb. and add them to the mixture. of sugar. and roll it out. roll it out. 1/2 lb. of mashed potatoes. add enough water to the paste to keep it together. roll out and use. Pour sufficient boiling milk over the breadcrumbs to soak. 3 oz. mixing with a knife only. a little cold water. 2 oz. milk. until all the butter is used up. 3 oz. each of Allinson breakfast oats and Allinson fine wheatmeal. Sift a little white sugar over. and bake for about 30 minutes in a moderate oven. mix them with the meal.. Rub 1/2 lb. Pour the mixture into a shallow Yorkshire pudding tin. rub in the butter and the oil. and a little cold milk. put in the mixture. 3 oz. 4 oz. flavouring. (3) 1/2 lb. Scatter a few bits of butter on the top. 1 pint of milk. Mix the ingredients as in (3). 4 eggs. add the strained lemon juice and flavouring. of butter. of Allinson fine wheatmeal. (2) 1/2 lb. 1 lb. Rub the butter into the meal. of butter. Use for pie-crust. moisten the paste with milk. of fine breadcrumbs. and sauce. 2 eggs. 1 oz. 2 oz. of Allinson fine wheatmeal. a little cold water. and roll the paste up.VINNYS A1 STORE WINIFRED PUDDING. of butter into the meal. and roll out as required. which has been previously well buttered. puff paste. and bake in a quick oven. adding pepper and salt. and bake the pudding for 1 hour. 4 eggs. adding enough cold milk to make a firm paste. of Allinson fine wheatmeal. of butter.

1 gill of cold milk. moisten with the milk (taking a little more than 1 gill if necessary). fill with the almond mixture. these should first be stewed till tender. 2 oz. and pour the cooled custard into it. 6 oz. then place as much of the fruit as is required into your tart. 1 dessertspoonful of orange-water. ground rice. Pound the almonds well together with the orange-water. and the fruit tarts can be made either open. and 1 pint of milk. mix it with the meal and butter. of Allinson fine wheatmeal. Roll out and use according to requirements. of ground rice. 3 oz.. and bake until the crust is done. a few drops of almond essence. 1/2 oz. BLANCMANGE TARTLETS. 1 oz. Summer fruit. 1 dessertspoonful of sugar. CHOCOLATE TARTS. and roll the paste out and use. bake them. beat the egg and mix it well with the almonds. or with a top crust only. TARTS Special recipes for every kind of fruit tart are not given. 1 teaspoonful of sugar. and allowed to cool. vege-butter. well beaten. 3 oz. of Allinson fine wheatmeal. 1 egg. in the usual way. CHEESECAKES (ALMOND). line a greased plate with it. any kind of jam preferred. let cool a little and stir in the eggs. make the meal and butter into a paste with a little cold water. with a bottom crust only. Rub the butter well into the meal. and it the tart is made with a top crust only. like prunes. with top and bottom crust. stir the mixture over the fire until it thickens. grease some patty pans. and bake them 10 minutes. Line 8 or 10 little cheesecake tins with a short crust. only very little juice should be used. 1/2 oz. and sweetened if necessary. and gooseberries need not be previously cooked. Mix the fruit with the necessary sugar. castor sugar. 4 eggs. bake the tart 1/2 hour in a moderate oven. When any dried fruit is used. For the crust either of the recipes given for pie-crusts may be used. (7) 1 lb. of Allinson chocolate (grated). like strawberries. Mix the milk with the ground rice. add to it the chocolate smoothly and gradually. currants. 3 oz. apple-rings. of Allinson fine wheatmeal. as the same rules apply to all. 2 oz. of sago. cherries. cover it with a crust. If an open tart is made. and flavouring. . bitter ground almonds. of butter.VINNYS A1 STORE (6) 1/2 lb. Let the sago swell out over the fire with milk and water. 3 oz. 5 oz. place a spoonful of jam on every tartlet. 1 pint of milk. as it would make the crust heavy. and serve cold. of butter. fill them with the blancmange mixture. and the sugar. of the milk. raspberries. 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. of sweet ground almonds. &c. of ground rice. dried apricots. Make a blancmange.

6 yolks of eggs.VINNYS A1 STORE MARLBOROUGH PIE. 2 oz. LEMON CREAM (for Cheesecakes). BLANCMANGES BLANCMANGE. the juice and rind of 1 lemon. grated rind of 2 lemons. mix them well through with the rest of the ingredients. bring the rest of the water to the boil with the juice and the grated rind of the lemon and sugar. some short crust made of 4 oz. 1 oz. Thicken the mixture with the cornflour. then set aside to cool. 1 teacupful of milk. 2 eggs. sugar to taste. of butter. add to them the milk. 6 good-sized apples. lemon juice and rind. 1 lemon. 1 dessertspoonful of cornflour. beat the yolks of the eggs. 4 whites of eggs. the grated rind and juice of 1 lemon. of sugar. sugar. pour the mixture into this. powdered sugar. cover the tart with thin strips of pastry in diamond shape. 1 breakfastcupful of water. and bake the tart 3/4 of an hour. heap the froth over the pie. whip the whites of the eggs stiff. 2 oz. stir all well for 8 to 10 minutes. 1 lb. Put the ingredients into a double boiler and stir over a slow fire until the cream is the consistency of honey. let it simmer for a few minutes. and bake the pie for 1/2 hour in a quick oven. piece of vanilla 3 inches long. bake in a quick oven. of butter. or some vanilla essence. 1 quart of milk. of Allinson cornflour. sugar to taste. juice of 8 lemons. of Allinson's fine wheatmeal and 1-1/2 oz. TREACLE TART. 1/4 lb. 3 eggs. line a flat dish or soup-plate with pastry. adding a little castor sugar. add the mixture to the boiling milk. and some paste for crust. and then pour it . Put about 1 tablespoonful of the mixture in each tin. of butter. Bring 1-1/2 pints of milk to the boil. 1 oz. To 1 lb. and let it set in the oven. add the butter. of golden syrup add 1 breakfastcupful of Allinson breadcrumbs. Mix well together. fresh butter. of Allinson fine wheatmeal. line a dish with paste. Steam or bake the apples till tender and press them through a sieve while hot. mix the wheatmeal and cornflour smooth with the rest of the milk. fill it with the above mixture. and add all these to the apples and butter. LEMON TART. beat up the eggs. 1 oz. Line the tins with short paste. and let the mixture cool. adding the vanilla spliced and the sugar. Moisten the cornflour with a little of the water.

whisk in the yolks of the eggs. Serve on a glass dish nicely arranged with stewed fruit or jam. and let it boil with the rind of the lemon in it. stir it well through. and pour the mixture into wetted moulds. then fill them with the hot blancmange mixture.VINNYS A1 STORE into one or two wetted moulds. of cornflour. 1 pint of water. 1 lemon. and cocoa. and cocoa. BLANCMANGE (CHOCOLATE). and keep all stirring over the fire for 2 minutes. Take the juice of the oranges and lemon and the grated rind of the latter. and 1 oz. 1 oz. Add the vanilla essence. When the liquid over the fire boils. 2 eggs. 1 good dessertspoonful of vanilla essence. Make a little custard to pour over the blancmange— 1/2 pint of milk. 1 lemon. When cold gently peel off the shells. leaving enough to smooth the cornflour. stir in the mixture of eggs. and essence of lemon. of Allinson cornflour. 2 tablespoonfuls of Allinson cornflour. Set that over the fire to boil (keeping back a 1/4 of a pint for mixing the cornflour smooth). and let it all simmer for 8 to 10 minutes. Add enough water to the juice to make 1 quart of liquid. Rinse the shells with cold water. BLANCMANGE EGGS. turn out and serve with stewed fruit or jam. and add the sugar. and let the contents drain away. Stir the mixture into the boiling milk. 2 oz. and smooth it with the cold milk. sugar to taste. When boiling. and beat up well with the mixture. Have the whites of the eggs beaten to a stiff froth. cornflour. Mix the cornflour. 4 eggs. of sifted Allinson fine wheatmeal. mix it lightly with the rest. sugar to taste. This makes an excellent custard. ORANGE MOULD (1). 2 oz. Set the greatest part of the milk over the fire. . 4 oz. wheatmeal flour. flour. then pour into a mould. and let it get cold. cocoa. a little sugar.F. 1 quart of milk. beat up the yolks and add them to the cornflour and juice when those are smooth. Allow it all to boil for a few minutes. Separate the yolks of the eggs from the white. when cold. ORANGE MOULD (2). add the cornflour mixed with a little cold water. some water. of sugar. of N. Have ready the whites of the eggs beaten to a stiff froth. Turn out when cold and serve when required. BLANCMANGE (LEMON) (a very good Summer Pudding). Turn it out. then add sugar and the juice of a lemon. pour the mixture into a wetted mould. 1 oz. 7 oranges. of Allinson cornflour. and juice. Pierce the ends of 4 or 6 eggs. Put the water in an enamel saucepan. stirring very frequently. 4 oz. of Allinson fine wheatmeal. and serve. Make a blancmange with 1 pint of milk.

CHOCOLATE CREAM. Sprinkle the fruit with sugar to make the juice drain more freely. and sugar. and stir the whole over the fire. of Allinson chocolate. 1 quart of milk. 1 quart of blackberries. Use the whites of 3 eggs to 2 large bars of chocolate. and melt it in a little enamelled saucepan with very little water. 6 oz. essence of vanilla. Serve in a glass dish. 1 pint of cream. Put 1-1/2 pints of this over the fire with the sugar. of Allinson cornflour. stir them into the thickened chocolate very gradually. When boiling thicken the milk with the cornflour. Mash the fruit gently. 2 inches of vanilla pod. and fill up with whipped cream. sugar to taste. and flavour with Allinson vanilla essence. stirring both well together until the chocolate is well mixed with the froth. add a little castor sugar. This is . vanilla. some apricot jam. vanilla to taste. Beat the whites of the eggs to a very stiff froth. and 4 eggs. which should be smoothed with the rest of the liquid. and serve. BLACKBERRY CREAM. let it get cold. When boiling thicken it with the cornflour. add the milk. Dissolve the chocolate in a few tablespoonfuls of water. then remove the vanilla. remove the mixture from the fire to cool slightly. Stir well over the fire for 5 to 8 minutes. serve in custard glasses or poured over sponge cakes or macaroons. 1 dessertspoonful of castor sugar. turn it out. 4 oz. 4 eggs. Break the chocolate in pieces. whip the cream and mix with the juice. of sugar. whip up the eggs and stir them carefully into the mixture so as not to curdle them. Place a good teaspoonful of apricot jam in each custard glass. and mix the chocolate with it.VINNYS A1 STORE The juice of 7 oranges and 1 lemon. whip this with the whites of eggs until stiff. put this and the sugar into the cream. sugar to taste. Add enough water to the fruit juice to make 1 quart of liquid. 1 tablespoonful of Allinson corn flour. Pour all into a wetted mould. white of 2 eggs. It the cream is not found sweet enough. beat the eggs well. and not too firm. CHOCOLATE CREAM (French) (1). put it into a hair-sieve and allow it to drain. 6 oz. Split the vanilla. the whites of 4 eggs. Set the chocolate aside until quite cold. CREAMS APRICOT CREAMS. stir it quite smooth. 1/2 pint of cream. taking care not to allow it to boil When well thickened let the cream cool. stirring it over the fire until a thick. when it should be a smooth paste. smooth paste.

fill into glasses and serve at once. EGG CREAM. of Allinson chocolate to 1/4 pint of cream. Dissolve the chocolate over the fire with 2 tablespoonfuls of water. letting it boil up for a minute. jar of cream. 7 eggs. Pound 1-1/2 doz. The juice of 3 lemons and the rind of 1. put the mixture into a saucepan over a sharp fire. When cold. 6 oranges. 2 oz. and mix all to a smooth paste. 6 oz. serve in custard glasses.VINNYS A1 STORE easily made. sugar to taste. 1/2 pint of cream. adding the sugar to it." . and very dainty. CHOCOLATE CREAM (WHIPPED). and then mix it with the cream previously whipped stiff. and thicken the fruit juice with it. ORANGE CREAM. more paste and cream. return the whole over a gentle fire. some water. juice of 1 lemon. let this get hot. 1/2 pint of water. keep stirring continually until the cream thickens. 4 to 6 oz. 1 dessertspoonful of cornflour. Take a 6d. 1 dessertspoonful of cornflour. The yolks of 6 eggs. 7 eggs. RASPBERRY CREAM. a little cinnamon. whip to a stiff froth. taking care not to let it boil. add 1 or 2 spoonfuls of milk. let it get quite cold. of sugar. set aside and let it cool a little. Beat up all the ingredients. 2 oz. as this would curdle it. beat the eggs well. then cover with 1 spoonful of cream put on roughly. 1 quart of raspberries. Take the juice of the oranges and the juice and grated rind of the lemon. and whisk it till quite frothy. Lay a little of the macaroon paste roughly in the bottom of a glass dish. Proceed exactly as in "Orange Cream. of sugar (according to taste). or in a glass dish poured over macaroons. Add enough water to the fruit juice to make 1-1/2 pints of liquid. then 1 or 2 spoonfuls of the cream. white of 1 egg. Proceed as in "Blackberry Cream. LEMON CREAM. this will not require any additional sugar." MACAROON CREAM. but take care not to let it boil. mix the cornflour smooth with a spoonful of cold water. place in a bowl. and when the liquid has cooled mix them carefully in with it. 1 lemon. of sifted sugar. macaroons.

let it boil up for a minute. stir over the fire until the custard is nearly boiling. which are to be beaten to a stiff froth. Add sugar to taste and whatever flavouring might be desired. 1 tablespoonful of Allinson cornflour. 1/2 pint of cream. this latter giving the cream its name. mix it with the milk and cream when nearly boiling. &c. taking care not to curdle them. When whipped cream is used to pour over sweets. CUSTARDS ALMOND CUSTARD. ground almonds. and sugar to taste. When nearly cold cover the top with ratafia biscuits and decorate with angelica and cherries. and soak them with any fruit syrup. 1 quart of strawberries. Lay 6 sponge cakes on a glass dish. sugar to taste.. 1/2 pint of milk. Let the milk cool a little. and sugar to taste.VINNYS A1 STORE RUSSIAN CREAM." SWISS CREAM. sugar to taste. in hot weather it should be kept on ice or standing in another basin with cold water. always stirring. Beat up the eggs. leaving out 3 of the whites of the eggs. 1 wineglassful of rosewater. 1/2 lb. then let it cool. arrange the macaroons and ratafias on a shallow glass dish. WHIPPED CREAMS. Put the cream and milk over the fire. stir the mixture over the fire until it has thickened and let it simmer 2 minutes longer. stirring occasionally. adding a piece of vanilla 2 inches long. 1/4 lb. of ratafias. STRAWBERRY CREAM. 1 dessertspoonful of Allinson cornflour. Proceed as in "Blackberry Cream. Whip it well with a whisk or fork until it gets quite thick. it must be split and as much as possible of the little grains in it rubbed into the cream. of macaroons. 1/2 pint of cream. Boil the milk with the sugar and almonds. as the cream might curdle. a piece 1 inch long is sufficient for 1/2 pint of cream. The white of 1 egg to 1/4 pint. This makes a delicious dish. smooth the cornflour with the rosewater and stir it into the boiling milk. then stir in the eggs very gradually. 6 eggs. vanilla. Quantity of good thick cream according to requirement. then add 1 pint of blancmange. remove the vanilla. let the cream cool a little. 2 oz. 1 quart of milk. then pour it over the biscuits and serve cold. pour it into a glass . flavour it with stick vanilla. smooth the cornflour with a tablespoonful of cold milk.

CARAMEL CUP CUSTARD (French). If the milk and eggs are mixed cold and then baked the custard goes watery. and bake in a moderately hot oven for about 20 minutes or until the custard is set. keep stirring it until quite melted and a rich brown. 1-1/2 pints of milk." Take 4 oz. CARAMEL CUSTARD. and serve in custard glasses. When the sugar is melted and browned stir into it about 2 tablespoonfuls of hot water. and the juice of 1/2 lemon. Pour the custard into a buttered pie-dish. of castor sugar for caramel. Use vanilla pods to flavour—they are better than the essence. 1 dessertspoonful of sugar. Meanwhile heat the milk near boiling-point. bake lightly. 8 large apples. Make the custard as in the recipe for "Cup Custard. moist sugar to taste. Then pour the caramel into a mould or cake-tin. and flavouring to taste. Gradually stir the caramel into the hot custard. stirring all the time. place it in the oven. stir carefully into them the hot milk. cut and core the apples and put into a lined saucepan with the water. 6 whole eggs or 10 yolks of eggs. Then cautiously add 2 tablespoonfuls of boiling water. and serve. Whip up the eggs. Beat the eggs well while the milk is being heated. half a teacupful of water and the juice of half a lemon. 1 quart of milk. grate a little nutmeg over the top. and add any kind of flavouring. and serve cold. Allow it to get cold. BAKED APPLE CUSTARD. sweeten it with sugar. 1 quart of milk. BAKED CUSTARD. 1 pint of custard made with Allinson custard powder. and add the vanilla and sugar. so as not to curdle the eggs. 4 eggs. Whip up the eggs. turn out. . and lemon juice. sugar. stew till tender and rub through a sieve. Then pour the custard into the tin on the caramel and stand the tin in a larger tin with hot water. it is therefore important to bear in mind that the milk should first be heated. CUP CUSTARD. put it over a brisk fire in a small enamelled saucepan. of castor sugar.VINNYS A1 STORE dish. sugar and vanilla to taste. Let it cool. when cold put the fruit at the bottom of a pie-dish and pour the custard over. 6 eggs. and bake it in a moderately hot oven until set. sugar. and let it run all round the sides of the tin. taking care not to be scalded by the spluttering sugar. Put the dry castor sugar into an enamelled saucepan and let it melt and turn a rich brown over the fire. Peel. Serve with stewed fruit. and pile the whipped whites of the eggs on the top of the custard just before serving. Heat the milk until nearly boiling. 1/2 lemon and 4 oz. and mix them carefully with the hot milk.

so as not to curdle the eggs. &c. Sweeten the milk and let it come nearly to boiling-point. pour the custard into a jug. Serve in custard glasses. and when quite boiling pour quickly into the basin. thin paste with about 2 tablespoonfuls of the milk. 1/4 lb. taking great care not to curdle them. and as soon as the custard begins to coat the spoon remove the saucepan from the fire. boil the remainder of milk with sugar to taste and 1 oz. then fill the case with a custard made as follows. stir it often while cooling to prevent a skin forming on the top. it should be well stirred before using. 8 eggs should be used. stir occasionally until quite cold.VINNYS A1 STORE which is alcoholic. sugar to taste. for directly the water ceases to boil it cannot curdle the custard. or the milk can first be thickened with a dessertspoonful of Allinson cornflour before mixing it with the 6 eggs. Keep stirring the custard with a wooden spoon. so as to extract the flavour from the vanilla. Should the custard be required very thick. 2 oz. split a piece of the pod 3 or 4 inches long. the sugar and fruit. or the custard can be used with Christmas or plum pudding instead of sauce. which should be placed in a saucepanful of boiling water. and let all cook gently over a low fire. boil the remainder of milk with the sugar. and let it soak in the milk for 1 hour before it is set over the fire. of sultanas and currants mixed. then pour into the pastry case. a stick of cinnamon.. it saves eggs. Mix 1 dessertspoonful of flour with the contents of a packet of Allinson custard powder. In doing as here directed there is no risk of the custard curdling. CUSTARD IN PASTRY OR KENTISH PUDDING PIE. Put the contents of the packet into a basin and mix to a smooth. When the custard is done place the jug in which it was made in a bowl of cold water. Mix the milk with the wheat (which should be fresh). adding the cinnamon. when the mixture is nicely thickened remove it from the fire and let it cool. although it is hot enough to finish thickening it. Stir the . then pour into custard glasses and grate a little nutmeg on the top. When the custard has been standing over night. and continue stirring the custard until it is well thickened. This is an excellent plan. and the custard tastes just as rich as if more eggs were used. When all is mixed. adding only a little at a time. out of a pint of milk take 8 tablespoonfuls and mix well with the flour. stirring thoroughly. 1 pint of milk or cream. FRUMENTY. or in a glass dish. grate a little nutmeg on the top and bake till of a golden brown. 1 quart of milk. Line a pie-dish with puff paste. custard powder. stirring frequently. Carefully stir the milk into the beaten eggs. serve either hot or cold. prick well with a fork and bake carefully. the custard will only take from 5 to 10 minutes to finish. or put in a glass dish and serve with stewed or tinned fruits. of lump sugar and 1 packet of Allinson custard powder. of butter and when quite boiling pour on to the custard powder. beat up the eggs and gradually mix them with the rest. stir quickly for a minute. 1/2 pint of ready boiled wheat (boiled in water). Remove the vanilla pod and pour the custard into glasses. CUSTARD (ALLINSON). 4 eggs. If the milk is nearly boiling when mixed with the eggs.

and add a little water it needed. Boil the milk and stir into it the cornflour smoothed with a little of the milk. which should have been allowed to become cold before being mixed with the fruit. 1/2 lb. 2 oz. stew gently until perfectly tender. 1 quart of milk. With 1/2 lb. Serve in a glass dish with sponge fingers.VINNYS A1 STORE frumenty over the fire. and serve with or without stewed fruit. GOOSEBERRY CUSTARD. and stir the custard over the fire until it thickens. 3 eggs.B. beat all together for a minute to mix well. Arrange the macaroons in a glass dish. rub through a sieve. pour it over them and sprinkle some ground almonds on the top. . Serve hot or cold. add it to the milk when boiling. add sugar and vanilla to taste. This can be made from any kind of acid fruit.—Apple fool is made in exactly the same way as above. 1 tablespoonful of sugar. vanilla to taste. Add 1/4 lb. of butter melted and dropped in gradually whilst the mixture is beaten. placing it in a jug into a saucepan of boiling water. Top and tail 1 pint of gooseberries. of castor sugar. and carefully stir in the milk (which should have been allowed to go off the boil) without curdling it. of castor sugar stew 1 lb. mix 1 tablespoonful of Allinson cornflour to a smooth paste with cold milk. let it boil for 5 minutes. GOOSEBERRY FOOL. MACAROON CUSTARD. then rub them through a sieve. gently stirring it all the time. but do not allow to boil. of Allinson macaroni. 6 eggs. 1 even dessertspoonful of Allinson cornflour. and lastly the whites of the eggs whipped to a stiff froth. and when quite cold add 1 pint of custard made with Allinson custard powder. add the mashed gooseberries in small quantities. putting a double row round the edge. when quite tender place it on a glass dish to cool. and when the custard is cool enough not to crack the dish. of macaroons. sugar and vanilla essence to taste. The wheat should be fresh and soaked for 24 hours. Make some good puff paste and line a pie-dish with it. serve in the pie-dish. 4 oz. Scald 1 pint of milk. 1 dessertspoonful of Allinson cornflour. and then cooked from 3 to 5 hours. then put in the wellbeaten yolks of 6 eggs. flavour it well with vanilla. make a custard of the rest of the milk and the other ingredients. substituting sharp apples for the gooseberries. then turn it into a bowl and let it become cool. N. Serve cold. when the custard is cool pour it over the macaroni. whip up the eggs. of green gooseberries until the skins are tender. and is as good cold as hot. put into a lined saucepan with sugar to taste and half a small teacupful of water. Pour this into the lined pie-dish and bake 25 or 30 minutes. MACARONI CUSTARD. Boil the macaroni in 1 pint of milk.

meanwhile smooth the cornflour with a little cold water. strain the juice well through a piece of muslin or a fine hair-sieve. 6 oz. Pare. and while still hot pour carefully over the fruit. as the eggs would curdle. set aside to cool. and then proceed with the custard as in the previous recipe. or in a glass dish poured over macaroons or sponge cakes. ground cinnamon and sugar to taste. Mix the fruit. when it boils thicken it with the cornflour.VINNYS A1 STORE ORANGE CUSTARD. of sugar. 1 lb. if necessary add a little more water. and 1 dessertspoonful of Allinson cornflour. RASPBERRY CUSTARD. (which should be an enamelled one) so as to cool the contents a little. with strawberries. heat the butter in a frying-pan. 1/2 pint of red currants. or any juicy summer fruit. gradually stir into them the thickened liquid. Add enough water to the fruit juices to make 1-1/2 pints of liquid. 2 oz. and thicken the liquid with it when boiling. 7 eggs. when it boils turn in the apples and fry them until cooked. and slice the apples. 1 dessertspoonful of Allinson cornflour. then set it aside to cool. and let it cook from 5 to 10 minutes with 1 pint of water. prepare 1 pint of custard with Allinson custard powder according to recipe given above. cherries. APPLE COOKERY APPLES (BUTTERED). add them carefully after the fruit juice has somewhat cooled. stir the custard over the fire until it thickens. return the juice to the saucepan. 6 oz. of apples. and serve on buttered toast. of fresh strawberries. The juice of 6 oranges and of 1/2 a lemon. APPLE CAKE . of butter. Beat up the eggs. Serve cold in custard glasses. sprinkle with sugar and cinnamon. but do not allow it to boil. place them in a glass dish and scatter over 2 tablespoonfuls of pounded sugar. Beat up the eggs. and very delicious. and just before serving (which must not be until the custard has become quite cold) garnish the top with a few fine strawberries. There should be 1 quart of juice. red currants. 1-1/2 pints of raspberries. of sugar. core. 6 eggs. Remove the stalks from 1 lb. You can make a fruit custard in this way. Set this over the fire with the sugar. This is a German sweet. add the sugar and reheat the liquid. STRAWBERRY CUSTARD. Set aside the saucepan.

cut away the cores and all the worm-eaten parts —for nearly the whole of the windfalls are more or less worm-eaten. of castor sugar. and will probably be quite dry in the course of the day. 4 oz. placed in the oven well spread out. and dried. cut into pieces. When the apples are quite dry. leaving 1 inch of edge uncovered. An excellent way to keep them for winter use is to dry them. and add sugar. and serve. which is when the outside is not moist at all. until the apples have become a pulp. arrange them in close rows on the paste point down. a little cold water. sift the sugar and cinnamon over the apples. and bake the cake until brown in a moderately hot oven. core. Next day they may again be spread in the sun. 1 egg. APPLE CHARLOTTE. on the cool kitchen stove. of good cooking apples. when cold sift castor sugar over it. of currants and sultanas mixed. APPLE DUMPLINGS. Pare. for the home-dried apples are superior in flavour to any bought apple-rings or pippins. and cut the apples into thin divisions. The apples will be found delicious in flavour when stewed. each of Allinson fine wheatmeal and white flour. fill them into brown paper bags and hang them up in an airy. finishing with slices of bread and butter. and the currants and sultanas. both in the sun and on the stove. slip the cake off the tin. butter a pie-dish and line it with thin slices of bread and butter. core. but one is well repaid for it. previously picked. dry place. turn up the edges of the bottom crust over the edges of the top crust. of chopped almonds. APPLES (DRYING). roll out thinly the rest of the paste. Those who have apple-trees are often at a loss to know what to do with the windfalls. they should be taken indoors and spread on tins (but with paper underneath). Peel your apples. and extra care must then be taken that they are neither scorched nor cooked on the stove. mix all well and allow the mixture to cool. the almonds. and cut up the apples. the apples must be dried indoors only. and 3 oz. of butter. of apples. puddings. then place on it a layer of apple mixture. The apples come down on some days by the bushel. . the juice of 1/2 a lemon. 1 heaped-up teaspoonful of cinnamon. lemon juice. Whilst cooking is going on they will dry nicely on sheets of paper on the plate-rack. and it is impossible to use them all up for apple pie. remove the cinnamon. beat up the egg and add it. cover the apples with it. It gives a little trouble. 1 stick of cinnamon about 3 inches long. and if the oven is only just warm. Should the weather be rainy. 1-1/2 lbs. Rub the butter into the meal and flour. make 2 incisions in the crust. 4-1/2 oz. spread them on large sheets of paper in the sun. roll out the greater part of it 1/4 inch thick. and stew them with a teacupful of water and the cinnamon. The good parts cut into thin pieces.VINNYS A1 STORE 6 oz. 2 lbs. bake for 3/4 hour in a moderate oven. I have dried several bushels of apples in this way every year. washed. and Allinson bread and butter cut very thinly. In the evening (before the dew falls). and most acceptable when fresh fruit is scarce. sugar to taste. or jelly. repeat the layers. Pare. of course they require frequent turning about. 2 oz. and as much cold water as is required to make a smooth paste. and line a flat buttered tin with it.

and boil them in the water until tender. of apples. 1 pint of water to each 1 lb. put in the apples. and sugar to taste. and fry the pancakes in the usual way. dip the apple slices into the batter and fry the fritters until golden brown. then pour them into a jelly bag and let drain well. a little lemon juice if liked. when sufficiently cooked. vege-butter.VINNYS A1 STORE Core as many apples as may be required. and cut them in thin slices. serve cold with sponge-cake fingers. Wash and cut up the apples. make a paste of the meal. add sugar and cinnamon to taste. of dates. 3 good juicy cooking apples. and cut up the apples. APPLE PUDDING. Bake the dumplings about 30 or 40 minutes in the oven. line a pudding basin with the greater part of it. until the jelly sets when cold if a drop is tried on a plate. 1-1/2 lbs. and gently stew the fruit with a teacupful of water and the cloves until quite tender. roll the paste out. which should be boiling. and rub the fruit through a sieve. 3/4 pint of milk. APPLE PANCAKES. adding sugar to taste. or boil them the same time in plenty of water. and cut up the apples. of apples. stone the dates. and keep them hot in the oven until all are done. of Allinson fine wheatmeal. of butter or vege-butter. 1 teaspoonful of ground cinnamon. sugar to taste. gradually mix in the milk." peel 2 apples. and a little sugar. core. APPLE JELLY. or butter. roll it out. 1/2 pint of milk. core. 1/2 lb. and 2-1/2 oz. take 1 lb. 3 eggs. make a paste for a short crust. Serve with cream or sweet white sauce. remove the cloves. and sprinkle over them the cinnamon and 4 oz. make a batter with the milk. Make the batter as directed in the recipe for "Apple Fritters. of apples. Pare. meal. 6 cloves tied in muslin. 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. APPLE FRITTERS. Boil the liquid. and cut them into rounds 1/4 inch thick. and the eggs well beaten. then the cream. of loaf sugar to each pint of juice. 1/4 pint of cream. and wrap each apple in it. APPLE FOOL. Have a frying-pan ready on the fire with boiling oil. of sugar—a little . drain them on blotting paper. Pare. butter and a little cold water. Pare and core the apples. 1/2 lb. placing the dumplings in the water when it boils fast. mix them with the batter. 6 oz. skimming carefully. 2 lbs. Fill the holes with a mixture of sugar and cinnamon.

meanwhile have the apples ready. of sago. let all simmer together until the apples have become a pulp. when quite soft rub the apple through a sieve. each 1 inch from the other. flat dish with it. 6 baking apples. mark it nicely with a fork or spoon. Rubbing the sauce through a sieve ensures the sauce being free from pieces should the apple not pulp evenly. core. 6 oz. lay a thin strip right round the dish to finish off the edge. 2 oz. a teaspoonful of ground cinnamon. turn the apple mixture on the paste. 3/4 pint of milk. and sugar to taste. adding sugar and lemon juice. 5 oz. of butter. cook them in very little water. pour it over the apples. and press the edges together round the sides. and 1 oz. Pare. of sugar. and meal. 1 teaspoonful of ground cinnamon or the rind of 1/2 lemon (which latter should be removed after cooking with the apples). Serve with white sauce or custard. 2 lbs. and bake the tart for 3/4 hour. put the mixture into a wetted mould. almonds. and sugar. cut the rest of the paste into strips 3/8 of an inch wide. make a batter of the milk. and brush the paste over with white of eggs. 3 eggs. to which the cinnamon is added. cook them in a few spoonfuls of water to prevent them burning. cinnamon. and cut in pieces the apples. of Allinson wholemeal. let all cook gently for a few minutes or until the sago is quite soft. put the apples into a buttered pie-dish. 1 heaped up teaspoonful of ground cinnamon. and lay them over the apples in diamond shape. the juice of a lemon. butter. . pared. of butter. 1-1/2 lbs. cored. only just enough to keep from burning. and cut up the apples. 12 oz. stew them in very little water. Core the apples. cover the apples with the rest of the paste. APPLE SAUCE. tie a cloth over the basin and boil the pudding for 2-1/2 to 3 hours in a saucepan with boiling water. and 4-1/2 oz.VINNYS A1 STORE more should the apples be very sour. of good cooking apples. eggs. APPLE SAGO. when nearly done add the currants. 2 oz. sugar to taste. 1 cupful of currants and sultanas. and sweeten the sauce to taste. Pare. let the fruit cool. APPLE TART (OPEN). roll it out and line a round. Wash the sago and cook it in 1-1/2 pints of water. and a little water. or Allinson fine wheatmeal. and fill the hole where the core was with it. If enough paste is left. sugar to taste. of chopped almonds. make a paste of the meal. 1 lb. of apples. of apples. sultanas. core. and turn out when cold. melt the butter and mix it into the batter. and bake the pudding for 2 hours in a moderate oven. so as to make a kind of trellis arrangement of the pastry. and cut up. APPLE PUDDING (Nottingham). when they are quite soft rub them through a sieve and mix them with the cooking sago. just enough to keep the apples from burning. mix the sugar and cinnamon.

and we ought to be sure that this is of the best kind. for as a nation we eat daily a pound of it per head. A grain of wheat consists of an outer hard covering or skin. 5 eggs well beaten. nitrogenous. remove the lemon rind before serving. there must be from four to six parts of carbonaceous or heat and force-forming matter to one of nitrogen. and suitability. and the peasantry of many countries live on very little else. butter. cored. the grated rind and juice of 1 lemon. and in best proportions. of butter. and mineral matter in definite quantities. and chop small the apples. for bread is the staff of life. if the apples are not sour. tie with a cloth. and steam the pudding for 3 hours. Peel. a layer of nitrogenous matter directly under this. and. The average composition of wheat is this:— Nitrogen Carbon Mineral Matter Water 12 72 4 12 . sugar. composition. of rice. but this is untrue if the loaf is a proper one. of butter. previously melted. also a certain bulk of innutritious matter for exciting secretion. Not many years ago books treating of food and nutrition always gave milk as the standard food. at one time our prisoners were fed on it alone. the rind of 1/2 lemon (or a piece of stick cinnamon if preferred). turn the mixture into a buttered mould. each of apples and breadcrumbs. and sugar. 1/2 lb. mix them with the breadcrumbs. and sliced. pared. lemon juice.VINNYS A1 STORE APPLES (RICE) 2 lbs. for separating the particles of food so that the various gastric and intestinal juices may penetrate and dissolve out all the nutriment. 4 oz. It is said we cannot live on bread alone. sugar to taste. then add the apples. currants. 1 oz. of apples. and of all grains wheat is the one which is nearest perfection. of sultanas. A perfect food must contain carbonaceous. BREAD AND CAKES THE ADVANTAGES OF WHOLEMEAL BREAD. sugar to taste. Nowadays we use a grain food as the standard. and inquiring into their properties. and this is as it ought to be. One food that is now receiving a good deal of attention is bread. of mineral matter. and an inner kernel of almost pure starch. if too dry add a little more water. the lemon juice and rind. 1/2 lb. the sultanas. and sultanas (washed and picked). and the butter. or which supplies to the body those elements that it requires. and 1/2 lb. the juice of a lemon. and so it is for calves and babies. EVE PUDDING. or until quite tender. and from two to four per cent. and for carrying off the excess of the biliary and other intestinal secretions with the fæces. People are now concerning themselves about the foods they eat. core. and many of the other things we eat are garnishings. Boil the rice in 3 pints of water with the lemon rind. whip up the eggs and mix them well with the other ingredients. of currants and sultanas mixed. and 2 oz. We consume more of this article of food than of any other. let all simmer gently for 1/2 hour.

1/4 lb. when thoroughly mixed. mix with the milk. A small quantity of salt may be used. 1/4 lb. brush the tops over . being in a great measure insoluble. candied peel. and then using the resulting flour for bread-making. That such is the case. salt. 1 lb. or vege-butter. sugar. raisins. and thus the proportion of nitrogen is slightly increased. or ammonia and hydrochloric acid. and currants in a basin. Wholemeal bread comes nearer the standard of a perfect food than does the wheaten grain. sugar. soda. BUN LOAF. 1/4 lb. then add the eggs well beaten. the butter and eggs well together. passes in bulk through the bowels. take a portion off. of this the French variety is best. all other things being equal. flour. Baking powder.VINNYS A1 STORE --100 === From this analysis we observe that the nitrogenous matter is to the carbonaceous in the proportion of one-sixth. set to rise by the fire for 10 minutes. If brewer's yeast is used it must be first well washed. Mix the flour. sugar. it must follow that wholemeal bread must be best for our daily use. The grain should be first cleaned and brushed. warm the butter and milk slightly. pour into a buttered tin. currants. Mix the flour. which is the composition of a perfect food. The only ferment that should be used is yeast. 1/4 lb. 2 oz. raisins. turn and cook on the other. 1 teacupful of milk. nothing must be taken from it. 1/2 lb. candied peel (cut in thin strips). If wheat is such a perfect food. a little salt. and bake it on a hot girdle. BUNS (1). as these substances are injurious. must never be used for raising bread. and tartaric acid. stirring well together till it is all moistened. When ground. brown sugar. pour this on the flour. those who eat it are healthier. but not much. and from this bread should be made. set it to rise by the fire for 1/2 hour. and more cheerful than those who do not. it is always advisable to kiln-dry it first. and affect the human system for harm. assisting daily laxation—a most important consideration. butter. Eat hot or cold with butter. evidence on every side shows. Put 1/2 pint of milk into a saucepan allow it to boil. When cool enough to knead. then sprinkle in barley meal. currants. 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. 1/2 lb. The next question is. 1 oz. French yeast. otherwise it gives a bitter flavour to the loaf. nor must anything be added to the flour. stirring it constantly to prevent lumps till the mixture is quite thick and almost unstirrable. 1 lb. 1/2 teacupful of milk. work it quite stiff with dry meal. butter. when done on one side. 4 oz. Turn the mass out on a meal-besprinkled board and leave to cool. the bran. and passed over a magnet to cleanse it from any bits of steel or iron it may have acquired from the various processes it goes through. currants. otherwise it adds an injurious agent to the bread. Allinson wholemeal flour. or other chemical agents. make into buns. and bake in a moderate oven for 2 hours. and then finely ground. BARLEY BANNOCKS. or soda and hydrochloric acid. roll it as thin as a wafer. as in fermentation some of the starch is destroyed. Besides taking part in this composition. stronger. 2 eggs. The girdle is to be swept clean after each bannock. mix it smoothly with the yeast. 4 eggs. To ensure fine grinding.

fine wholemeal flour. which should be warmed. and bake from 10 to 15 minutes. 1 lb. Mix the meal well with the salt. 1/2 lb. currants. then mix in the melted butter and make up into a dough with the meal and currants. and milk. dissolve sugar and yeast in it and stir in the meal. stamp it into biscuits. sugar. beat the dough well for 10 minutes. roll it out very thin. make bay of meal. 2 lbs. 1 oz. 5 oz. sugar. 1/4 lb. CHOCOLATE BISCUITS. 1/4 pint milk. and bake on tins in a quick oven for 10 minutes. put into patty pans.VINNYS A1 STORE with egg. 1/2 pint milk. or vege-butter. and bake in a brisk oven for from 20 to 30 minutes. . BUNS (2). 6 oz. BUNS (PLAIN). Melt down vege-butter to oil. beat up with it the egg and lemon and stir to the flour. 1/2 lb. butter. Dissolve the butter in the milk. fruit. 1 pint buttermilk. 2 oz. add the sugar. smooth paste. 1 egg (not necessary). 12 oz. Beat the butter to a cream. sugar. and mix the ingredients well together. 2 lbs. add the buttermilk and pour on the flour. and bake for from 15 to 20 minutes in a quick oven. Allinson's wholemeal. butter. Allinson's wholemeal. prove 15 minutes and bake in moderately warm oven for 20 minutes. 2 lbs. wholemeal flour. stir the sugar and salt with the ferment till dissolved. 1/4 lb. sprinkle currants round. cut into cakes. divide into 24 pieces. Warm water and milk to 105 degrees. roll it out. Allinson wholemeal flour. pinch of salt. 1 oz. BUTTER BISCUITS. Then have ready 1 3/4 lbs. 1 egg. butter a cake tin. pour in the mixture. 1 teaspoonful salt. currants. candied lemon peel. shape buns. yeast. 6 oz. 15 drops essence of lemon. vege-butter. 2 lbs. then the meal. and bake in a slow oven for 3 1/2 hours. flour. stir the flour in gradually with the sugar. beat it with a wooden spoon. 1 pint buttermilk. BUTTERMILK CAKES. 1/2 lb. mix thoroughly. make the milk lukewarm. BUTTERMILK CAKE. butter. then stir in the meal and make into a stiff. leave well covered up in a warm place for 45 minutes. Warm the butter without oiling it. place on warm greased tin. Keep in warm place for 45 minutes. sugar. 1/2 pint milk. beat well together. 1/2 pint water. then knock gas out of dough and leave 1/2 hour more. prick them out with a fork.

of Allinson cocoa. of ground sweet almonds. 1-1/2 oz. vanilla. CHOCOLATE CAKE (2). and almond meal. into diamond-shaped pieces or triangles. 2 oz. add a 1/4 lb. Place little lumps of the mixture on the rice wafer paper. 1/2 lb. cocoa. and proceed as in the previous recipe. thick. 2 whites of eggs beaten to a stiff froth. a little milk. 2 oz. of butter to a cream. COCOANUT DROPS. CHOCOLATE CAKE (1). and a little milk. and bake them in a moderate oven a pale brown. then the cocoanut. of desiccated cocoanut. 3 tablespoonfuls of orange water. of sugar. of castor sugar." adding the fruit.VINNYS A1 STORE 2 oz. 1 dessertspoonful of ground cinnamon. CINNAMON MADEIRA CAKE. of castor sugar. Mix the ingredients. and drop in biscuits on white or wafer paper." and bake in a fairly hot oven. 1/2 lb. 2 teacupfuls of grated cocoanut. a heaped tablespoonful of cocoa. when cold. and bake on a shallow tin or plate in a quick oven. mix it well. 1/2 lb. 1/2 lb. of Allinson fine wheatmeal. 1/2 lb. 1/2 lb. The cake can be iced when done. the white of 4 eggs. 3 eggs. 1/4 lb. Work 4 oz. of white sugar. Prick the biscuits. 1 dessertspoonful of vanilla essence. 1/2 lb. of fine wheatmeal. 1 dessertspoonful of vanilla essence. of cocoa. Whip the white of the eggs to a stiff froth. of butter. COCOANUT BISCUITS. of castor sugar. 1/4 lb. the whites of 3 eggs. cut out with a biscuit cutter." adding the cocoa and flavouring with vanilla. of butter. as in recipe for "Macaroons. Add to the butter mixture. 1 oz. Proceed as in recipe of "Madeira Cake. of fine wheatmeal. 1/4 lb. of currants and sultanas mixed (washed and picked) 5 eggs. CHOCOLATE MACAROONS. 2 breakfastcupfuls of wheatmeal. add the sugar. adding a little milk to moisten the paste. of castor sugar. Mix all together. roll the paste out 1/4 in. of powdered chocolate. and cut. 3 dessertspoonfuls of sugar. . Bake 16 minutes in a moderate oven. 5 eggs. add the sugar. Beat the whites of the eggs to a stiff froth. of butter. and cinnamon as flavouring. Mix together 1/2 lb. Proceed as in recipe for "Madeira Cake. 1/2 lb.

Put small lumps on a floured baking tin. 1 egg. DYSPEPTICS' BREAD. cream the butter and sugar. 3 tablespoonfuls of sugar. of fine wholemeal flour. Mix. CRACKERS. and mix this with the meal into a thick batter. Rub thoroughly together with the hand. some jam and marmalade. very light and digestible. mix with the yolks. take them off and place them on a hanger in front of the fire in order to brown the upper side. Dissolve the . 9 oz. butter. CRISP OATMEAL CAKES. separate the yolks of eggs from the whites and beat separately for a 1/4 of an hour. whip up the white of the egg stiff. 3 oz. and the wellbeaten eggs. and wet up with cold water. if you wish them to resemble baker's crackers. and lastly the flour. 6 oz. and bake the loaf for 1-1/2 hours in a hot oven. meal. and whisk all together for 25 minutes. beat well. and beat in meal to make brittle and hard. 1 lb. 6 oz. 4 eggs. DOUGHNUTS. turn the mixture into it. then pinch off pieces and roll out each cracker by itself.VINNYS A1 STORE COCOANUT ROCK CAKES. cocoanut. turn the dough on to it. a scant 1/2 pint of milk and water. This is very delicious bread. Make a dough of the butter. yeast. same of castor sugar. of cornflour. 1/2 lb. and milk. and having sprinkled this too with meal. add the sugar. of oatmeal. work it a little with the backs of your fingers. castor sugar. Roll the dough out to the thickness of a crown piece. of desiccated cocoanut. of butter. Rub the butter into the meal. of Allinson wholemeal. 6 oz. and bake for 1 hour in a moderately hot oven.). when this is done they are ready for use. 1 teaspoonful salt. Separate the yolk from the white of the egg. and bake in a quick oven. of wheatmeal. and add only just enough milk to make the mixture keep together. 2 quarts Allinson wholemeal flour. and mix it well into the batter. cut it in shapes. 1 egg. 3 eggs. 1 cupful butter. Beat up the yolk with the milk and water. 1 gill of cold milk. put the cakes on a hot stove. 1 lb. of butter or oil (1 tablespoonful of oil is 1 oz. then the whites. 2 oz. and when they are a little brown on the underside. enough lukewarm milk to moisten the dough. 1 teaspoonful of cinnamon. 1-1/2 lbs. Grease and heat a bread tin. shake meal plentifully on the board. a little cold milk. CORNFLOUR CAKE. 1/4 oz.

bake about 20 minutes in a quick oven. close up the dough. 1/2 pint of milk. 2 oz. Put the mixture in a well-greased tin. 3 eggs. and 1 tablespoonful of orange-or rosewater. of sugar. When risen roll it out 1/2 in. of brown breadcrumbs. yolks and whites beaten separately. Set the cake in the oven to harden. 3 breakfast cups of Allinson wholemeal flour. and 2 well-beaten eggs. GINGER SPONGE CAKE (a nice Cake for Children who do not like Gingerbread). of butter. add the other ingredients. Eat warm. 1 lb. Roll out and cut the jumbles into any shape desired. 1/2 lb.VINNYS A1 STORE yeast in a little warm milk. well beaten. of castor sugar. 1/2 lb. place a little jam or marmalade in the middle. as much milk as required to moisten 1/4 lb. of butter or vege-butter. Put into a well-greased tin. and lukewarm milk. of wheatmeal. lastly the milk. Rub the butter into the meal. and eggs to a cream. sifted fine. of butter. forming the dough nuts. LUNCH CAKE. 1 lb. adding the dissolved yeast and enough milk to make the dough sufficiently moist to handle. 2 oz. 1 saltspoonful of salt. 6 oz. yolks. of butter into 1-1/4 lbs. cut out round pieces. of Allinson wholemeal . ICING FOR CAKES. and bake 1 hour in a moderate oven. and cook them in boiling oil or vege-butter until brown and thoroughly done. Bake in a gentle oven. roll the mixture out thin. sugar. thick. sugar. of castor sugar. mix all the dry ingredients together. the grated rind of a lemon. 1/2 lb. 3 eggs. of sugar take 2 whites of eggs. Let it rise 1-1/2 hours in front of the stove. add the fruit. of butter. and moisten with a little rosewater. and mix all the ingredients well together. lay it on a tin. 2 heaped teaspoonfuls of ground ginger. At the last add the whites beaten to a stiff froth. LIGHT CAKE. Whisk the ingredients thoroughly. add gradually to the butter. &c. JUMBLES. and when the cake is cold cover it with the mixture. of wheatmeal. but do not let it remain long enough to discolour.. LEMON CAKES. mix all the ingredients. ground almonds. To 8 oz. 2 lbs. 1/4 lb. Cream the butter. and when baked cut into diamond squares. 1 lb. 1 breakfast cup of sugar. When cold cut into finger lengths or squares. Beat the butter. 1/2 gill milk. Rub the butter into the breadcrumbs. of sultanas. A good lunch cake may be made by rubbing 6 oz.

if the mixture seems very stiff add one or two teaspoonfuls of water. add the beaten white of the eggs. Lastly. of sugar. grate in the rind of 1 small orange. 4 oz. OATMEAL FINGER-ROLLS. and add a good 1/2 pint of milk and water to 1 pound of the mixed meal. and bake the cake in a moderate oven from 1 to 1-1/2 hours. and 1/2 lb. of ground sweet almonds. a few sliced almonds. of castor sugar. Whip the whites of the eggs to a stiff froth. Bake for 1-1/2 to 2 hours. thick batter. 6 oz. 1/2 lb. over this sheets of rice wafers (or. and pour the mixture into a greased cake tin. Butter and serve hot. flavouring to taste. of mixed sultanas.VINNYS A1 STORE flour. Beat the butter to a cream. and mix all well. of Allinson wholemeal flour. whisk well. and bake them in a quick oven from 30 to 40 minutes. 1 oz. then the eggs well beaten. "wafer paper"). and work into the flour so as to make a stiff batter. and bake them in a quick oven until they are set and don't feel wet to the touch. add the sugar. and stir in with the juice of the orange and sufficient buttermilk to make a smooth. 1/2 lb. Beat 1 egg. and mix all well together. allowing room for the spreading of the macaroons. Beat up the yolks of 4 eggs with a teacupful of milk. Stir sufficient of the meal into any cold porridge that may be left over to form a dough just firm enough to roll out. of castor sugar. Allinson fine wheatmeal. sugar. Well grease and sprinkle with flour some baking sheets. and 1/2 lb. Half fill small greased tins with this mixture. Line a cake tin with buttered paper. of mixed peel cut small. If the macaroons brown too much. place a couple of pieces of sliced almond on each. and bake 15 minutes in a moderate oven. the meal and the flavouring. MACAROON. drop little lumps of the mixture on the wafers. 3 oz. 5 eggs. MADEIRA CAKE. Use equal parts of medium oatmeal and Allinson fine wheatmeal. of fine wheatmeal. 6 oz. Lay sheets of kitchen paper on tins. which can be obtained from confectioners and large stores. and bake until brown on both sides. roll the dough to the thickness of 1/2 an inch. of butter. ORANGE CAKES. add the sugar. 1/2 lb. OATMEAL BANNOCKS. as it is also called. of ground bitter almonds. Add 2 oz. butter. cut into triangular shapes. then the almond meal. place a sheet of paper lightly over them. the whites of 4 eggs. make it into finger-rolls about 3 inches long. Knead into a dough. Cold porridge. 1/2 lb. .

POTATO FLOUR CAKES. then add the yeast and as much lukewarm milk as is required to moisten the cake. Mix the almonds with the ground rice. of castor sugar. 100 degrees Fahrenheit in winter. the lemon juice. greased and warmed. mix it well with the rest. 3 oz. and bake in a moderate oven 1 hour.VINNYS A1 STORE PLAIN CAKE. 3 oz. and the eggs. sugar. place the mixture in one or more greased cake tins and bake at once in a quick oven. as this will spoil the yeast. stir the yolks well. adding the sugar. sifted sugar. Beat the eggs a little. Meanwhile prepare the fruit and almonds. 1/2 lb. wheatmeal. beat all together and bake the cake in a buttered mould. and bake the little cakes from 10 to 15 minutes. then the sugar. 1/4 lb. RICE CAKES (2). sugar and 1 teaspoonful cinnamon. of castor sugar. 1/4 oz. sugar. add the egg well beaten. potato flour. meal. do not let it get hot. butter (or oil). and stand it on a cool place of the stove to rise. 1/4 lb. pour into a tin mould. . with two spoonfuls of the meal. lemon or almond flavouring. yeast. then sift in gradually. then drop small lumps of it on floured tins. 1/4 lb. 1 dessertspoonful of ground bitter almonds. 85 degrees in summer. which is done by beating the butter round the sides of the pan with a wooden spoon until it is quite creamy. 4 eggs. add the lemon juice and rind. 6 oz. fruit. Let the dough rise in front of the fire. meal. ground bitter almonds. 1 oz. mix the meal. some vanilla. of sweet and bitter ground almonds mixed. 4 oz. Separate the yolks of the eggs from the whites. the same quantity of very fine wheatmeal (sift the latter through a sieve if not very fine). Dissolve the yeast in a cup of warm water. the juice of 1/2 a lemon. and beat well. Fill into greased cake tins and bake for 1-1/2 hours. only half filling it. 1 breakfastcupful sultanas. 2 oz. stirring all the time. cornflour. A 1/4 lb. Beat the mixture from 20 minutes to 1/2 an hour. Cream the butter. well beaten. of ground rice. ground rice. of butter. The dough should be fairly firm and wet. 2-1/2 lbs. in a moderately hot oven. and 1 egg. RICE CAKES (1). cinnamon and eggs. of potato flour. butter or 1/2 teacupful of oil. 6 eggs. 2 eggs. 10 eggs. rind and juice of a lemon. chopped sweet almonds. 1 lb. milk to moisten the cake. 1/2 lb. 4 oz. QUEEN'S SPONGE CAKE. the sugar and cornflour. and bitter almonds. add the sugar and flour. make a batter of the yeast and water. 6 oz. beat the whites of the eggs to a firm froth.

of yeast dissolved in a very little lukewarm water or milk. set these in a warm place for 1 hour to rise. Bake for 1/2 an hour. carraway seeds. 3/4 of lb. add the eggs well beaten. put into well-greased tins. fine wholemeal flour. Warm the milk and butter in a pan together. add the milk and butter. of ground carraway seeds. according to the size of the cakes and the heat of the oven. of wheatmeal. Let it cool sufficiently to handle. 6 oz. butter. Bake in a good hot oven. 4 oz. 2 eggs. as flavouring. and bake the cake or cakes from 1 to 1-1/2 hours. 1/2 lb. ground fine. of butter. castor sugar. 1-1/2 gills of milk. Rub the butter into the meal. 1/4 oz. . Cream the butter. SEED CAKE (3). mix till quite smooth. work in also 1/2 oz. of wholemeal. 1 oz. Put into a quick oven. the cake is done. Beat the butter and sugar to a cream. The same as "Madeira Cake. add sugar. 3/4 lb. of rice in 2 quarts of water until quite soft. turn the mixture into them. add the egg slightly beaten. 1 lb. SEED CAKE (2). of wholemeal. 2 oz. 6 oz. Simmer 1 lb.VINNYS A1 STORE RICE AND WHEAT BREAD. of ground carraway seeds. 1 oz. 1 egg. Add a teaspoonful of salt. If a bright knitting needle passed through the cake comes out clean. 1/4 an ounce of German yeast. of sugar. ROCK SEED CAKES. Divide into two. add a little cold water it too dry. adding the whites of the eggs last. and bake the cakes for half an hour in a hot oven. Knead well and set to rise before the fire 11/2 hours. and 3 eggs. and mix it thoroughly with 4 lbs. Stir this mixture gradually into the flour. 1/2 lb. about 3/4 of a cupful of milk. 4 oz. and the whites of 5 beaten to a stiff froth." adding 1/2 oz. seeds. SEED CAKE (1). SALLY LUNN. line one or more tins with buttered paper. of carraway seeds. the eggs well beaten. and dredge in the flour. of Allinson wholemeal flour. rub the yeast smooth with 1/2 a teaspoonful of sugar. Place the mixture in lumps on floured tins. of castor sugar. mix all the ingredients well together. the yolks of 10 eggs. of butter. salt butter. and bake about 15 minutes. and the milk. 1-1/2 lbs.

sugar. 1/4 oz. but do not make it very wet. castor sugar. butter. twice their weight in meal. 1/2 lb. and enough milk to moisten the mixture. Put in a greased tin and bake 1 to 1-1/2 hours. stirring all the time. then add the yolks of eggs. and eggs. then the flour. and bake in a quick oven till a light brown. mix the flour and sugar. 1 lb. meal and butter. 1/2 oz. Allinson wholemeal flour. of yeast. of meal. their weight in sugar. Beat the eggs. until a knitting needle comes out clean. Roll out 3 times. of seed. a little lukewarm milk. fill into greased cake tins and bake the cakes 1-1/2 to 2 hours. Rub the butter to cream. Let the dough rise 1-1/2 hours in a warm place. of butter. the weight of 3 in fine wheatmeal. so as to form a sandwich. the seed. 4 eggs. SEED CAKE (5). only filling them half full. 1/2 their weight in butter. sift in the sugar. and make it into a smooth paste with water. sift in the sugar and meal. dissolve the yeast in warm milk and add to it the other ingredients. 2 lbs.VINNYS A1 STORE SEED CAKE (4). seed. 4 eggs. Moisten the dough with sufficient warm milk not to make it stick to your pan. 4 eggs. first the eggs well beaten. Beat up the eggs. 4 eggs. currants. and a little milk. then the sugar. Spread half of them very thickly with currants. press the others very gently on the top. fine wheatmeal. Rub the butter into the meal. Bake in a moderate oven for about an hour. 1 oz. of seed (crushed). lastly. the sugar. Cream the butter first. 2 oz. and the weight of 4 in castor sugar. 8 oz. any flavouring to taste. seed. and meal. any flavouring to taste. and bake at once in a fairly quick oven. of seed. SPONGE CAKE (2). and 6 drops essence of lemon. and cut into rounds or square cakes. 4 eggs. their weight in sugar. 6 oz. and last the flour. of sugar. add the whites of the eggs beaten to a froth. 1/2 oz. SEED CAKE (6). add the flavouring. 8 oz. and spread in the butter as for pastry. . SLY CAKES. 6 oz. roll it very thin. and pour the mixture into one or two greased cake tins. add the sugar. 3 oz. and bake the mixture in a well-greased cake tin in a moderate oven from 1 to 1-1/2 hours. then stir in gradually the other ingredients. SPONGE CAKE (1).

When it is desired to have .VINNYS A1 STORE SPONGE CAKE ROLY-POLY. spread jam on one. rolling the finger-rolls about 3 inches long with the flat hand. on which sprinkle some white sugar. a clean skewer or knife should be passed through a loaf. and bake it for 1-1/2 hours. for if the cake is allowed to cool it will not roll. if it sticks it not sufficiently baked. pour the mixture into it. some raspberry and currant jam. UNFERMENTED FINGER-ROLLS. and if necessary add a little more warm water. 1-1/2 hours in front of the fire. Proceed the same as in "Sponge Cake Roly-Poly. Then knead the dough well through. This will be found useful where a large family has to be provided for. as it has to be mixed fairly moist. add the salt." line a large. The oven should be fairly hot. of yeast. flat baking tin with buttered paper." but bake the mixture in 2 round. or until baked through. This should be done quickly. The time will depend on the heat of the oven. Allow it to stand. 1 lb. and put the mixture into some small greased bread tins. Turn the cake out of the tin on to the paper. mix these to a thick paste. and mix the whole into a dough.). To know whether the bread is done. 7 lbs. Loaves the size of the twopenny loaves will want 1-1/2 hours in a hot oven. UNFERMENTED BREAD. 1/2 oz. or fill it into greased tins. In a very hot oven the rolls will be well baked in 1/2 an hour. make a hole in the centre of the meal. square. a good 1/2 pint of milk and water mixed. covered with a cloth. flat tins. Have a sheet of white kitchen paper on the kitchen table. of Allinson wholemeal. and bake it in a fairly hot oven from 7 to 12 minutes. dissolve the yeast in the water. knead it a few minutes. then make the dough into finger-rolls on a floured pastry-board. These are bread in the simplest and purest form. put the meal into a pan. WHOLEMEAL BREAD (FERMENTED). and keeps fresh for several days. of Allinson wholemeal. and roll up. 2-1/2 pints of warm water (about 85° Faht. and bake them in a sharp oven from 1/2 an hour to 1 hour. pour in the water with the yeast and salt. so that the dough may get warm evenly. Make the dough into round loaves. of 8 in castor sugar. It it comes out clean the bread is done. turning the pan sometimes. Place them on a floured baking-tin. or where it is desirable to bake bread for several days. 2 lbs. 3 eggs. and liked by most. VICTORIA SANDWICH. spread the cake with jam. and cover with the other cake. 1 teaspoonful salt. 1-1/2 pints of milk and water. of Allinson wholemeal. This is as sweet and pure a bread as the finger-rolls. mix the meal and the milk and water into a dough. Mix the ingredients as directed in "Sponge Cake. the weight of 2 in fine wheatmeal.

made from the oil which is extracted from cocoanuts and clarified. of sugar. 1/4 lb. and allow the dough to rise 1-1/2 hours. turning the pan round occasionally that the dough may be equally warm. 1 breakfastcupful of currants and sultanas mixed. All bread should be left for a day or two to set before it is eaten. adding as much more milk as is required to make the dough sufficiently moist for the spoon to beat all together. cinnamon. Dissolve the yeast in a cupful of warm milk (not hot milk) add it to the other ingredients. or the grated rind of half a lemon. If the cake browns too soon. and mix the whole to a stiff paste. 1 dozen ground bitter almonds. 3 oz. place little lumps of the paste on them. otherwise it is apt to lie heavy on the stomach and cause a feeling of weight and uncomfortableness. chopped fine. of meal. and baking for 3/4 of an hour. and the eggs well beaten. Rub the butter into the meal. and cinnamon. Flour 1 or 2 flat tins. as in that case the cakes would run. 1 lb. and some warm milk. of blanched almonds. a cupful of currants and sultanas mixed. Then fill the dough into one or several well-greased tins. goes further. Particular care must be taken that the paste should not be too moist. Vegebutter. Mix Allinson wholemeal flour with cold water into a batter. almonds. pouring this into greased and hot gem pans. Rub the butter into the meal. WHOLEMEAL GEMS. almonds and sugar. 1/4 lb. and bake the cake or cakes from 1 to 1-1/2 hours (according to the size) in a hot oven. of German yeast. 1 lb. and being very rich. beat up the eggs with the milk. sugar. 3 eggs. 3 oz. add the fruit. and very little milk (about 3/4 of a teacup). cover it over with a sheet of paper. also from several depôts of food specialities. 4 oz. the loaves may be baked under tins in the oven. place it in front of the fire. MISCELLANEOUS A DISH OF SNOW. of sugar. It can be obtained from some of the larger stores. 1/4 oz. 1 teaspoonful of cinnamon. Cover the pan in which you mix the cake with a cloth. Vege-butter is a vegetable butter. It is much cheaper than butter. WHOLEMEAL ROCK CAKES. add the fruit. WHOLEMEAL CAKE. 1 teaspoonful of cinnamon. of chopped sweet almonds. and make all into a moist dough. of butter or vege-butter. and bake the cakes in a quick oven 25 to 35 minutes. .VINNYS A1 STORE a soft crust. of wholemeal. 3 oz. well-washed and picked over. 3 eggs.

1/2 oz. A fair-sized cauliflower. turned back into the frying-pan. 1/2 pint of milk. 1 heaped-up tablespoonful of Allinson wholemeal flour. cut it into pieces. Pour over the whole the syrup. beaten to a stiff froth. the whites of 3 eggs. MACARONI PANCAKES. of ground rice. 4 eggs. and pepper and salt to taste. 3 oz. they will be done in 15 to 20 minutes. 1/2 lb. sugar to taste. 6 oranges. the . cut the rest of the butter in bits. Serve when cold. of Allinson fine wheatmeal. cut them across in thin slices. 2 oz. Thicken with the wholemeal smoothed in a little cold milk or water. 1 cupful of cold water. GROUND RICE PANCAKES. 6 oz. 3 eggs. and powdered cinnamon. coring the apples and removing the pips from the oranges. Arrange the fruit into alternate circles in a glass dish. fold up. When the pancakes are golden brown on one side. Line with them small patty pans. sweetened and flavoured to taste (orange or rosewater is preferable). Make a batter of the milk. of Allinson fine wheatmeal. Roll the paste out thin on a floured board. of dried Allinson breadcrumbs. and fried brown on the other side. 4 oz. of butter or vege-butter. of medium oatmeal. and mix all into a paste with a knife. 1 oz. sprinkle with a little more sugar. 8 fine sweet apples. COMPÔTE OF ORANGES AND APPLES. and bake the mince pies in a quick oven. 1/2 lb. of macaroni.VINNYS A1 STORE 1 pint of thick apple sauce. and place them over the breadcrumbs. place a dessertspoonful of jam on each. a little nutmeg. of ground sweet almonds. some sifted sugar. Mix both together. or until the cauliflower is soft. Boil the milk. butter or oil for frying. add the water. CAULIFLOWER AU GRATIN. and ground rice. moisten the edges and press them together. of butter. jam. 1 pint of milk. of cheese. 3 oz. and serve. CRUST FOR MINCE PIES. 1-1/2 oz. of the butter. cover with paste. sprinkle them with sugar and cinnamon. eggs. Boil the cauliflower until half cooked. syrup as in "Orange Syrup. keep hot until all the pancakes are fried. Stir in the cheese and pour the sauce over the cauliflower. and 1/2 a saltspoonful of the nutmeg. 1-1/2 oz. Rub the butter into the flour." Peel the oranges and the apples. Fry thin pancakes of the mixture. cut pieces out with a tumbler or biscuit cutter. they should be slipped on a plate. 1 pint of milk. Bake for 20 minutes to 1/2 an hour. and serve them very hot. and place them in a pie-dish. Shake the breadcrumbs over the top. and fill them with mincemeat. sprinkling the ground almonds between the layers. adding the seasoning.

core. Chop the fruit up very finely. 1 lb. each of raisins. Make a batter of the milk. of blanched and chopped almonds. Make a batter of the eggs. and cut up the mixed peel. 1 lb. 4 ozs. and fry the batter in thin pancakes. of blanched almonds. butter. butter. and add to the water 6 oz. Boil the ingredients until the syrup is clear. then strain it and pour over the fruit. Peel 6 oranges. 1/2 pint of water. divided in sections. peel. of sugar. add the almonds cut up fine. and quarter the apples. Boil it until it is a thick syrup. Wash and pick the currants. of apples. of loaf sugar. of Allinson fine wheatmeal. Put the rinds of these into 1/2 pint of cold water.VINNYS A1 STORE grated rind of a lemon. 3 oz. of currants. using a small piece of butter not bigger than a walnut for each pancake. 1/2 lb. eggs (well beaten). Beat the whites of the eggs to a very . of moist sugar. and 2 tablespoonfuls of orange water. The rind of 3 oranges. 1/2 lb. The oranges are nicest served cold. Turn the mincemeat into little jars. 4 oz. add the lemon rind. The whites of 5 eggs. and add the chopped almonds. and currants. fill it into one or more jars. of mixed peel. of butter. ORANGES IN SYRUP. 1 lb. then drop into it the oranges. add the orange water. wash and stone the raisins. 1/2 pint of milk. and tie down tightly. boil it gently for 10 minutes. cover with paper. carefully removing all the white pith. 1 lb. oil the butter and mix well with the fruit. and milk. mix it thoroughly with the fruit. and 1 whole lemon. MINCEMEAT (another). fry pancakes of the mixture. without breaking the skins. RASPBERRY FROTH. MINCEMEAT. apples. of stoned raisins. ORANGE SYRUP. then mince all up together. cover tightly. and the macaroni. 1/2 lb. the juice of 4 lemons. Melt the butter. sugar. and keep in a dry and cool place. 6 oz. some butter or oil for frying. of citron peel. Sift sugar over the pancakes and serve them very hot with slices of lemon. 3 eggs. and serve. Only a few minutes cooking will be needed. and meal. drain it and cut it into pieces 1 inch long. ORANGE FLOWER PUFF. Strain. 3 tablespoonfuls of raspberry jam. and 1/2 lb. Throw the macaroni into boiling water and boil until quite soft. meal. powder with castor sugar. 1/2 lb.

When it is quite cold. of fresh butter. which should remain white. 1 pint of milk. This recipe can be varied by using various kinds of jam. Smooth the cornflour with a little cold milk. Mix in the apricot marmalade and the beaten eggs. 2 pints of milk. 8 oz. Whip the whites of the eggs to a very stiff froth with 1 spoonful of castor sugar. When the pears are cold lay them on a dish with the cores upwards. 8 oz. and with a spoon scoop out the core. and soak them with 1/2 pint of the milk boiling hot. 4 eggs. and drop spoonfuls of the froth into the boiling milk. 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 1/2 of an hour. cut it in long strips. Beat up the yolks of the eggs. Get 1 tin of pears. sugar and vanilla to taste. stir them carefully in the hot milk. 1-1/2 pints of milk. and turn the contents into an enamelled stewpan. about 1/2 an inch thick. a few drops of almond essence. Boil the milk with sugar and a piece of vanilla or with 1 dessertspoonful of vanilla essence. and let the syrup cook until it is thick. and pour it into the glass dish. let the custard cool. stir it well over the fire until the eggs are set. and pour the syrup round them. Strew sifted sugar over them. but not over the snowballs. 6 oz. Lift the balls out with a slice. SNOWBALLS. turning them over that both sides may get done. add some sugar and liquid cochineal to colour the fruit. 6 oz. Take out the pears carefully without breaking them. arrange them in a buttered mould. . Boil the rest of the milk and thicken it with the cornflour as for blancmange. and place them in a glass dish. dip them in a batter. 3 eggs. SWISS CREAMS. spread them with jam. of apricot marmalade. strain off any milk there may be left. and turn all out when cold. and 1 tablespoonful of cornflour. of sugar. of Allinson cornflour. some raspberry jam. flavour with the essence and sugar. sugar to taste. and fill the space left with whipped cream flavoured with vanilla and sweetened. and let them stew a few minutes. RICE FRITTERS. 1 oz. pour the mixture over the sponge cakes. and fry them a nice brown. SPONGE MOULD. then beat the jam up with it and serve at once in custard glasses. then spread the mixture on a dish.VINNYS A1 STORE stiff froth. Halve the sponge cakes. open it. and thicken the milk with it. 9 stale sponge cakes. STEWED PEARS AND VANILLA CREAM. sprinkle them with finely shredded blanched almonds or pistachios. Allow to boil until the balls are well set. and serve. when the rice is done. of rice.

but our dishes can be so varied that we can have a different menu daily for weeks without any repetition. and often only one course. TIPSY CAKE. Soak the sponge cakes in a little raisin wine. and to those meat eaters who wish to provide tasty meals for vegetarian friends. and add the sugar and pineapple syrup. 4. of macaroons. lay the macaroons in a glass dish and pour over enough raisin wine to soak them. London. 1 tinned pineapple. The recipes here written give a fair idea to start with. spread a little jam on each layer and pour the custard round. in the morning boil it in 1 quart of water until perfectly clear. and this is a source of anxiety. 12 small sponge cakes. 1/2 lb. A WEEK'S MENU I have written the following menus to help those who are beginning vegetarianism. I have not included macaroni cheese in these menus. or haricot beans.VINNYS A1 STORE 4 oz. that is. I only give seven menus. . Chop up the pineapple and mix it with the boiling hot tapioca. Anna P. we like to provide tempting dishes for them. turn the mixture into a wet mould. 1/2 teacupful of sifted sugar. jam. 1 teacupful of tapioca. make the custard in the usual way. are sufficient for a good meal. I have allowed three courses at the dinner. W. a little raisin wine and 1 pint of custard. MENU I. arrange them on a deep glass dish in four layers. When visitors come. as directed in one of these menus. A substantial soup and a pudding. I occasionally meet some who have been vegetarians a long time. because this dish is so generally known. because they know of no tasty dishes. let it cool and then pour over the cakes. 1 pint of custard made with Allinson custard powder. when quite cold garnish with pieces of bright coloured jelly. Spanish Place. In our own household we rarely have more than two courses. but confess that they do not know how to provide a nice meal. Instead of always using butter beans. They usually eat the plainest foods. most housewives do not know what to provide. one for each day of the week. Soak the tapioca over night in cold water. When cold turn it out and serve with cream and sugar. When first starting. This article will be of assistance to all those who are wishing to try a healthful and humane diet. or a savoury with vegetables and sauce and a pudding. Manchester Square. it can be introduced into any vegetarian dinner. decorate the top with candid cherries and almonds blanched and split. I give them to make the menus more complete. made with Allinson custard powder. but they are really not necessary. lentils or split peas can be substituted. and show them that appetising meals can be prepared without the carcases of animals. TAPIOCA ICE. Allinson.

cover with a crust made from Allinson wholemeal. cover the vegetable with the crust. 3 eggs. 1 oz. 1 teacupful of cold water. 2 oz. Prepare the vegetables. 10 oz. Grease a pudding basin. stew them in the butter and 1 pint of water until nearly tender. of smaller ones. and bake until it is brown. potatoes. turnips. Dip the basin with the pudding in it for 1 minute in cold water before turning it out. then allow the soup to cook until the vermicelli is soft. GOLDEN SYRUP PUDDING. of vermicelli and 2 bay leaves. add the tomatoes (the fresh ones must be sliced) and 3 pints of water. VEGETABLE PIE. 1 tablespoonful of sago. 3 hard-boiled eggs. 1/2 lb. of fresh ones. scald and skin the tomatoes. add the pepper and salt and the mixed herbs. but do not stir the batter up with the syrup. make a batter with the milk. of butter. of Allinson wholemeal. brown them with the butter in the saucepan in which the soup is made. of butter. and pour the golden syrup into it. cut strips to line the rim of the pie-dish. Rub the butter into the meal. decorate it. mixing the paste with a knife. 1 large Spanish onion or 1/2 lb. pour the vegetables into a pie-dish. 1 pint of milk.VINNYS A1 STORE TOMATO SOUP. for then it comes out more easily. or a little dried julienne may be used instead of the vermicelli. . cut them in pieces not bigger than a walnut. tie a cloth over the basin unless you have a basin with a fitting metal lid. 8 oz. Let all cook together for 1/2 an hour. Roll it out. sprinkle in the sago. and bake the pie as directed. Then drain the liquid through a sieve without rubbing anything through. MENU II. of Allinson wholemeal. of butter or vege-butter. When cooked. 2 oz. 1 tin of tomatoes or 2 lbs. and eggs. Return the liquid to the saucepan. add the seasoning and the vermicelli. SHORT CRUST. and 1/2 lb. Place a piece of buttered paper on the top of the batter. of golden syrup. Sago. Do not allow any water to boil into the pudding. add water to make gravy if necessary. and steam the pudding for 2 1/2 hours in boiling water. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables. each of tomatoes. 10 oz. meal. tapioca. 1 teaspoonful of mixed herbs. When the onion is browned. Peel the onions and chop up roughly. add the water. pepper and salt to taste. carrots. which will be in about 10 minutes. and pour this into the pudding basin on the syrup. and pepper and salt to taste.

draw the saucepan to the side. Scrape and wash the vegetables. the celery washed and cut into pieces. 2 oz. wash them and steep them over night in boiling water. When brown. Return it to the saucepan. therefore. let the soup cook until this is quite soft. Pour half of the mixture into a pie-dish. and mace.VINNYS A1 STORE CLEAR CELERY SOUP. 1 quart of milk. and add 1 oz. of vermicelli. 1 blade of mace. In the morning let them cook gently in the water they are steeped in. stir into it the ground rice previously smoothed with some of the cold milk. CARROT SOUP. a turnip. add only just sufficient for absorption. spread a layer of jam over it. and mix well. a handful of finely chopped parsley. add 4 pints of water. 1 large head of celery or 2 small ones. the pepper and salt. GROUND RICE PUDDING. 3 oz. pepper and salt to taste. the juice of 1/2 a lemon. set them over the fire with 3 pints of water. 1 fair sized onion. and when it has ceased to boil add the egg well whipped. of Allinson breadcrumbs. 1 large Spanish onion. 6 oz. Chop the onion and fry it brown in the butter (or vege-butter) in the saucepan in which the soup is to be made. The sauce is made thus: 1 pint of milk. Let the mixture gook gently for 5 minutes. of beans for each person. and 1 blade of mace. and the parsley. and serve with sippets of Allinson wholemeal toast. BUTTER BEANS WITH PARSLEY SAUCE. Return the mixture to the saucepan. then last of all add the lemon juice. 1 egg. with the addition of a little butter. boil the soup up. and let it brown lightly in the oven. 1 tablespoonful of Allinson wholemeal. Let all boil together until the vegetables are quite tender. This dish should be eaten with potatoes and green vegetables. of butter. when it boils away. of butter. the seasoning. 4 good-sized carrots. Allow 2 or 3 oz. or Italian paste. 1-1/2 oz. then pour the rest of the pudding mixture over the jam. stir frequently. Pick the beans. The beans should be cooked in only enough water to keep them from burning. Boil the milk and thicken it with the meal. Boil the milk. and any kind of jam. the butter. and if too thick add water . and then rub them through a sieve. MENU III. which will be in about 2 hours. and cut them up small. until quite soft. which should first be smoothed with a little cold milk. 1 small head of celery. the mace. then drain the liquid from the vegetables. Let all cook until the celery is quite soft. pepper and salt to taste. just covering them. pepper and salt to taste. bread. season with pepper and salt. sago. of ground rice.

of butter. The potatoes should be . Those who do not like tomatoes can leave them out. 1 breakfastcupful of tomato juice. pepper. Wash the rice. Boil the rice till tender in 2-1/2 pints of water. line a buttered pie-dish with them. add a little more. butter. Boil the soup up. 2 lbs. and butter. dust them with pepper and salt. 1 oz. APPLE CHARLOTTE. Rice cooked this way will have all the grains separate. and salt. of cooking apples. Mix 1 pint of cold water with the curry powder. Pare. then drain the water off. Some apples require much more water than others. For the tomatoes proceed as follows: 1 lb. finishing with a layer of bread and butter. and cut up the apples and set them to cook with a teacupful of water. of potatoes. core. 3 oz. put the tomatoes round it. pour the liquid over the rice. of sliced fresh ones. of onions. Place the rice in the centre of a hot flat dish. 1-1/2 oz. 1 teaspoonful of mixed herbs. and the dish will still be very savoury. 1 teacupful of mixed currants and sultanas. put this over the fire with the rice. put it over the fire in cold water. and repeat the layers of bread and apples until the dish is full. pepper and salt to taste. stir until the soup boils and the cheese is dissolved. Bake from 3/4 of an hour to 1 hour.VINNYS A1 STORE to the soup. Bake them from 15 to 20 minutes. of Patna rice. the cinnamon. 1/2 lb. butter. and serve. pepper and salt to taste. Place a layer of apples over the buttered bread. of rice. 1 heaped-up teaspoonful of ground cinnamon. which should be as thick as cream. This will take about 20 minutes. HOT-POT. When they are soft add the fruit picked and washed. 1 dessertspoonful of curry powder. and serve. Allinson wholemeal bread. 4 oz. 3/4 lb. of butter. with the butter and seasoning. of grated cheese. CURRIED RICE AND TOMATOES. and place little bits of butter on each tomato. 1 breakfastcupful of tinned tomatoes or 1/2 lb. Wash the tomatoes and place them in a flat tin with a few spoonfuls of water. sugar to taste. Cut very thin slices of bread and butter. and 1 oz. of blanched and chopped almonds. and the almonds and sugar. 2 oz. 2 lbs. let it just boil up. of tomatoes and a little butter. When quite soft. and salt. If too much of the water has boiled away. and serve. according to the size of the tomatoes and the heat of the oven. RICE SOUP. Cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed. MENU IV. add the tomato juice and the cheese. salt to taste.

and add both to the soaked toast. and the juice of 1 lemon. and soak it in the milk. 2 oz. 1 dessertspoonful of vanilla essence. When the vegetables are quite tender. rub them through a sieve. When they have cooked in the butter for 10 minutes add them to the other ingredients. and cut the leeks lengthways. Before serving. 1 lb. washed. melt the butter. and pepper and salt to taste. pepper and salt to taste. add the eggs well whipped. sugar to taste. Crush the toast in your hands. 8 eggs. Serve with green vegetables. and cut into thin slices. MUSHROOM SAVOURY. of Allinson fine wheatmeal. vanilla. and seasoning. and bake the pudding for 1 hour in a moderately hot oven. of butter. of potatoes. 1 teacupful of mixed currants and sultanas and any kind of flavouring— cinammon. CABINET PUDDING. potatoes. Crush the toast with your hand and soak it in the milk. add the butter. Add a little more hot water if necessary while baking to make up for what is lost in the cooking. and see no grit remains. place them on the top of the potatoes. serve with sippets of toast or Allinson rusks. Whip the eggs up. so as to be able to brush out the grit. Smooth the . milk. 1 pint of milk. wash. LEEK SOUP. 2 oz.VINNYS A1 STORE peeled. and tomato sauce. add the Lemon juice. fill the dish with hot water. 2 oz. and out up the mushrooms. 1 heaped-up tablespoonful of cocoa. and bake the hot-pot for 2 hours or more in a hot oven. of mushrooms. MENU V. of chopped almonds. Peel. Pour the mixture into a greased pie-dish and bake the savoury for 1 hour. Wash the leeks well. put a few bits of butter on the top. 4 slices Allinson bread toast. Return the mixture to the saucepan. 1-1/2 pints of milk. of butter. Arrange the vegetables and tomatoes in layers. and fry them and the onion in the butter. 1-1/4 pints of milk. 3 oz. and cut up the potatoes. and season with pepper and salt. or almond essence. Thoroughly mix all the various ingredients together. 1 lb. 1 oz. of potato flour. 1 oz. 4 slices of Allinson bread toasted. Butter a pie-dish and pour the pudding mixture into it. 8 eggs. 1 small onion chopped fine. wash. then cook both vegetables with 2 pints of water. dust a little pepper and salt between the layer. Cut the butter into little bits. and finish with a layer of potatoes. Cut off the coarse part of the green ends of the leeks. CHOCOLATE MOULD. and boil the soup up again. and sugar to taste. and the onions peeled and cut into thin slices. of butter. then out them in short pieces. 1 quart of milk. 2 bunches of leeks. Peel. lemon.

and serve plain or with cold white sauce. Well butter a shallow tin. Heat the milk. each of artichokes and potatoes. add the milk and boil the soup up again. Meanwhile put the castor sugar into a small enamelled saucepan and stir it over a quick fire until it is quite melted and brown. pour in the custard. 1/2 lb. stir thoroughly. and sauce. 1 oz. and bake it in a moderate oven. Add sugar to the rest of the milk. Pour the mixture into a wetted mould. To use half each of Allinson breakfast oats and wheatmeal flour will be found very tasty. Let it get cold. whip up the eggs. 1 oz. Cook them until tender in 1 quart of water with the butter and seasoning. and cut into dice the artichokes. and cocoa with some of the milk. Serve with vegetables. turn out. 1 pint of milk. ARTICHOKE SOUP. add the vanilla. MENU VII. and a little more sugar to sweeten the custard. Peel. Thoroughly beat the eggs. . Return the liquid to the saucepan. Let all simmer for 10 minutes. 1-1/2 pints of milk. and season it. turn out when cold. standing in a larger tin of boiling water. 4 eggs. wash. When the vegetables are tender rub them through a sieve. stir frequently.VINNYS A1 STORE potato flour. of castor sugar for the caramel. pepper and salt to taste. of Allinson fine wheatmeal. potatoes. Add water it the soup is too thick. 4 oz. and pour it into a tin mould or a cake tin. and cut the rest of the butter in bits. 1 lb. BAKED CARAMEL CUSTARD. 1 pint of milk. Scatter them over the batter and bake it 3/4 of an hour. Serve with small dice of bread fried crisp in butter or vegebutter. Add about 2 tablespoonfuls of hot water to the caramel. of butter. and pepper and salt to taste. MENU VI. YORKSHIRE PUDDING. and serve. make a batter of them with the flour and milk. and carefully stir the hot milk into the beaten eggs. pour in the batter. 5 eggs. and mix it well through. flavour with vanilla and sugar to taste. potatoes. This is a very dainty sweet dish. until the custard is set. 1 Spanish onion. wheatmeal. Let the caramel run all round the sides of the tin. and onion. boil it up and thicken it with the smoothed ingredients. vanilla essence. of butter.

Whip up the eggs. Mix the parsley in the soup just before serving. arrange in layers in a pie-dish. pepper and salt to taste. and then bake better. Calories in one lb. Finish with a good sprinkling of cheese. Proteid per cent. Keep stirring the mixture over a gentle fire until it has cooked 5 minutes. With the rest smooth the cornflour and mix with it the eggs well beaten. 1 pint of milk. and repeat the pouring over the contents of the pie-dish. add more water. . and 4 oz. Cook the vegetables in 8 pints of water until they are quite soft. and pepper and salt to taste. Pour the custard back into the basin. butter. spreading some cheese between the layers. which it will be in about 3/4 of an hour. and pour the mixture over the bread and cheese in the pie-dish. put 1-1/2 pints of this over the fire with the sugar. and cut in pieces the potatoes. ORANGE MOULD. of potatoes. 1 pint of milk. 3 eggs.) PROFESSOR ATWATER'S ANALYSIS. of grated cheese. and seasoning. and a little nutmeg. 1 large Spanish onion. prepare and cut in small pieces the celery. Add enough water to the fruit juices to make 1 quart of liquid. and some butter. Bake the savoury until brown. Nuts. of sugar. stir into it the mixture of egg and cornflour. peel and chop roughly the onion. of butter. if too thick. a heaped-up tablespoonful of finely chopped Parsley. salt. When the liquid in the saucepan is near the boil. 3 oz. and dusting with pepper. and Vegetables. BREAD AND CHEESE SAVOURY. Peel. saving the heart for table use. 1/2 a stick of celery or the outer stalks of a head of celery. If this is done two or three times. Cut the bread into slices and butter them. and boil the soup up again. Turn it into a wetted mould and allow to get cold. mix them with the milk. Grains. add the milk. 6 oz. (Analysis of the edible portion. A WEEK'S MENU Nutritive Value and Chemical Composition of Various Fruits. This should also be done when a bread and butter pudding is made. the top slices of bread and butter get soaked. 2 lbs. a little nutmeg. then turn out and serve. of Allinson bread. of Allinson cornflour. 1/2 lb. The juice of 7 oranges and of 1 lemon.VINNYS A1 STORE POTATO SOUP. return the fluid mixture to the saucepan. wash. Rub them through a sieve. 4 eggs. 1 oz.

8 2.5 1.5 1.5 2.VINNYS A1 STORE FRUIT--FRESH.8 2.7 .6 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries Strawberries Water-melons Whortleberries or Wimberries .8 .6 .4 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.6 .8 .8 .3 .7 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 180 140 390 FRUIT--DRIED.1 1.6 .0 1.3 2.6 .5 1.0 1.0 .4 1.3 1.4 2.0 .1 2.3 .9 .3 1.0 .6 4.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .4 1.4 .1 4.

3 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 570 135 120 105 110 105 185 NUTS--SHELLED.9 17.6 2.0 10.5 1.7 6.6 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.6 2.1 21.1 .7 1.0 .2 1.1 4.6 2.1 .9 1.8 1.2 5.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .4 2.6 4.1 3.2 1.VINNYS A1 STORE Artichoke Asparagus Beetroot Cabbage " (Curly) " (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) " (ripe) Onions Parsnips Potatoes (boiled) " (chipped) " (raw) " (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips 2.4 1.7 1.2 3.1 1.6 1.3 1.8 2.0 1.1 1.7 6.5 6.1 1.0 21.8 2.0 27.2 1.8 1.

2 13.4 13. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.7 8.5 8.8 10.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.0 ----9. ETC.8 29.7 8.3 16.6 7.1 16.4 25.0 22.2 10.3 9.1 25.9 21.6 13.0 --1640 1650 1620 1645 1655 1875 1650 1860 1850 1630 1630 1665 1690 1675 1695 1665 1600 1665 1660 1625 1675 1625 1620 1655 465 1815 1675 1635 1650 CAKES. .0 6.1 10.6 15.9 18.7 24. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.8 13.5 14.4 7.6 34.1 9.0 27.3 18.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15. Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.5 6.2 10.4 12.

Fruit " Gingerbread " Sponge 5. and in old Latin and Greek books.0 11.6 ----2.5 9. an ancient Roman writer.9 10. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls. the gladiators were called Hordearii. All kinds.7 8. or .7 9. Currant " Hot Cross Corn.1 9.9 7.9 5.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.3 9. Buns.7 1800 1835 BREAD.9 9.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS. average Water 10.0 9.2 9.VINNYS A1 STORE Cake.8 6. Barley has been used as a food from time out of mind. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.9 21. Plain " Vienna " Water Rye 6.3 1760 1670 1795 BISCUITS. According to Pliny. We find frequent mention of it in the Bible.7 7. Chocolate Cocoa Candy Honey Molasses (cane) 12.

Barley contains about 7 per cent. Allinson's prepared barley may be eaten as porridge or pudding (see directions). add to this 1 pint of boiling milk and water. and there is a fair percentage of mineral matter for our bones and teeth. Here is the chemical composition of barley meal:— Flesh formers Heat and force formers (carbon)[A] Mineral matters Water 7. In Nubia.0 2. of sugar. coffee.5 per cent. except that they often fought to the death. and it can be drunk as a change from tea. Pour into a saucepan and bring to the boil.0 14.5 76. During illness I advise and use barley water and milk. let cool. and its flesh-forming matter is in the form of casin the same as is found in cheese.5 ----100. and prepare as "Barley for Babies.VINNYS A1 STORE "barley eaters. BARLEY FOR INVALIDS AND ADULTS. and is much more nourishing than rice pudding. and find this mixture invaluable. and cocoa. take from the fire. The first intoxicant drink made in this country was ale. This casin is not elastic like the gluten of wheat. BARLEY GRUEL. of fat in barley. Hops were not used for beer or ale in those days. Barley has been used from very ancient days for making an intoxicating drink. and is most useful for making gruel and barley water. A little nutmeg gives a pleasant flavour. more than beef tea. until the cup is full. and to vegetable stews. From this analysis we can judge that barley contains all the constituents of a good food." BARLEY JELLY. starch." because they were fed on this grain whilst training. . and fat to keep us warm and give force. and was the chief food of our peasantry until the beginning of the nineteenth century.0 ===== [A] There is 2. it is also good for adding to broth or soup. from which we get our English word "booze." meaning an intoxicating drink. so that one cannot make a light bread from barley. mixed in equal parts. mix this perfectly smooth with cold milk and cold water in equal parts. In it we find casin and albumen for our muscles. These Hordearii were like our pugilists. of sugar. Use 3 teaspoonfuls of Allinson's barley to 1/2 pint of milk and water. then eat. sugar. and 7 per cent. and it was made from barley. Barley is a good food. the liquor made from barley was called Bouzah. Mix 1 large tablespoonful of Allinson's barley with a little cold water. Barley water contains a great deal of nourishment. Put 1 teaspoonful of Allinson's barley into a breakfast cup. boil together a few minutes. stirring all the time to prevent it getting lumpy. BARLEY FOR BABIES.

or dried fruits. then strain and add hot milk and sugar to taste. BRUNAK. Take 3 tablespoonfuls of Allinson's barley. add 6 oz. or toast. Take 1-1/2 or 2 teaspoonfuls of Brunak for each large cupful required. rusks. When this is used as a drink at breakfast or tea. and it is then a better colour than if longer in preparation. fresh. and bring to the boil. BRAN TEA. Can be made in a coffee-pot. then eat with Allinson wholemeal bread. then add 2 eggs lightly beaten. flavour and sweeten to taste. BARLEY WATER. BLACK CURRANT TEA. Pour on shallow plates to cool. pour into a pie-dish. Pour it into a mould to set. biscuits. a little sugar may be added to it. and drink cool. Take 2 tablespoonfuls of Allinson's barley. mix smoothly with 1/2 pint of cold water. of pearl barley for 6 hours. strain. boil 2 or 3 minutes. teapot. boil for 1/2 hour. add 1/2 pint of boiling milk. then add it to 1 quart of water in a saucepan. May be stood on the hob to . strain when cold. of sugar and a few drops of essence of lemon. stew it quickly in a covered jar in a hot oven till perfectly soft and the water absorbed. pour 31/2 pints of boiling water upon it. then steep. and boil for 2 or 3 minutes to get the full flavour. mix smoothly with a little milk. When half done. 21/2 hours is the correct time for stewing the barley. and boil 5 to 10 minutes. pour upon it the remainder of 1 pint of milk. Eat with stewed. A little orange or lemon juice is a pleasant addition. or stewed fruits. 1 large tablespoonful of black currant jam. and when cool add the juice of 1 or 2 oranges or lemons. Pour into a jug. mix it with sufficient water. Mix smoothly 2 tablespoonfuls of Allinson's barley with a little cold water. of bran with 1 pint of water. Mix 1 oz. BARLEY PORRIDGE. A little sugar may be added when permissible. Stir well together. 6 oz. and bake to a golden brown. BARLEY PUDDINGS.VINNYS A1 STORE Wash. and serve with a little crushed ice if allowed. 1 pint boiling water. or jug if preferred.

F. and bake until the rice is nearly soft throughout. and there is no fear of burning the porridge. put it into a pie-dish. Beat up 1 egg with milk. I think. may know how to make porridge. then cut in slices. If the porridge is preferred thinner. you have just the amount of water for a fairly firm porridge. Sago. Only an occasional stirring will be required. Squeeze the juice of 1/2 a Lemon into a tumbler of warm or cold water. . This is best without sugar. Let it simmer gently on the stove for about 2 hours. cocoa into a breakfast cup. stirring carefully. and bake until set. and should be given cool. If it is thick when it has been rubbed through sufficiently. but it is useful to know that if you take 1 pint of water to each heaped-up breakfastcupful of Allinson breakfast oats. cover with cold water. It is nourishing and soothing. a little of the peel grated in. make into a paste with a little cold milk. Or the lemon may be peeled first. Fill the cup with milk and water in equal parts. tapioca. place the saucepan on the side of the stove on an asbestos mat. When the water has boiled. rub it well through. and hominy puddings are made after the manner of rice pudding. and boiling water poured over them. and pour it over the rice. adding a little more hot water when rubbed dry. RICE PUDDING. and is a most pleasant drink in hot weather. and you have stirred in the oats. thin it down with water or hot milk—half oatmeal water and half milk is a good mixture. add sugar to taste.VINNYS A1 STORE draw. when it can be flavoured with lemon juice and sweetened a little. OATMEAL WATER. OATMEAL PORRIDGE. LEMON WATER. semolina. or if you have any left over from a previous meal it can be boiled up again and served as freshly made. mix with this a little cinnamon or other flavouring. Nothing better can be given to adults or children in cases of colds or feverish attacks. Put 1 teaspoonful of N. pour into lined saucepan. of coarse oatmeal or Allinson breakfast oats. so as to get all the goodness out of the oatmeal. Most people. COCOA. 1 even cupful to 1 pint of water will be found the proportion. add just sufficient sugar to take off the tartness. Then rub it through a fine sieve or gravy strainer. This is very useful in cases of illness. Wash the rice. and sugar added to taste. To 1 quart of water take 3 oz. and in cases of diarrhoea remedial. and boil for 1 minute.

Take 3 tablespoonfuls of the food. flavour with vanilla. Pour on shallow plates to cool. and you have a most nutritious and satisfying dish. toast. gravies. IMPROVED MILK PUDDINGS. tapioca. or stewed fruits. stirring all the time to prevent it getting lumpy. ALLINSON'S NATURAL FOOD FOR BABIES. sweeten to taste.—The food nicely thickens soups. let cool. take from the fire. and then eat. add 1/2 pint boiling milk. Pour into a saucepan and bring to the boil. (To Prepare the Food. and should be given cool. A little nutmeg gives a pleasant flavour. GRUEL. biscuits. or dried fruits. Mix 1 large tablespoonful of the food with a little cold water.) Put 1 teaspoonful of the food into a breakfast cup. boil together a few minutes. with 1/2 pint of cold water.VINNYS A1 STORE DR. or hominy. Mix 1 tablespoonful of the food with 1 of rice. It is best without sugar. and boil 5 or 10 minutes. sago. and prepare as above. mix this perfectly smooth with 2 parts milk to 1 of water until the cup is full. rusks.B. Use 3 teaspoonfuls of the food to 1/2 a pint of milk and water. and pour into wetted mould. Mix 6 large tablespoonfuls of the food to a thin paste with a little cold milk. boil 2 or 3 minutes. mix smoothly. then add 1 quart of milk. fresh. add to this 1 pint of boiling milk and water. PORRIDGE. N. &c. Eat with stewed. BLANCMANGE. and make as above. FOR INVALIDS AND ADULTS. lemon or almonds. . then eat with Allinson wholemeal bread.

The fruits allowed are all the seasonable ones. and flatulence. jam. Take 2 tablespoonfuls of the food. Sugar. and those engaged in hard physical work may take any of the above breakfasts. boil 2 or 3 minutes. let it stand ten minutes. of bread. put into a basin. bread. in autumn. pour into a pie-dish. II. No other foods should be eaten at this meal. as it causes a sleepy feeling. tomatoes. 6 to 8 oz. the coarse meal or crushed grain should be stewed in the oven for an hour or two. and then eaten with milk. as they cause mental confusion and disinclination for brain work. When ready.—Cut 4 to 6 oz. no other course should be taken afterwards. and then eaten with bread. heartburn. hominy. cucumber. and they may be taken cold. milk. In summer. artisans. To make the best flavoured porridge. as they are apt to cause acid risings in the mouth. thin. they may allow themselves from 8 to 10 oz.VINNYS A1 STORE PUDDINGS. or other seasonable fruit may be eaten afterwards. BREAKFASTS. the porridge should be poured upon platters or soup-plates. but only the bread. allowed to cool. III. or dried fruits. and may be eaten lukewarm. maize or barley meal may be boiled for 1/2 an hour with milk and water. I. so that 4 oz. it may be made the day before it is required. of Allinson wholemeal bread into dice. or even a cup of water that has been boiled and allowed to go nearly cold. Stewed fruits may be eaten with the porridge. too much fluid enters the stomach. coarse oatmeal or groats. or fruits stewed with much sugar must be avoided. Meals absorb at least thrice their weight of water in cooking. I. or the stomach becomes filled with too much liquid. celery. No. at the end of the meal have a cup of cool. Sugar or salt should not be added to the bread and milk. and if not of a costive habit. winter. then add 2 eggs lightly beaten. of ripe. with this take from 6 to 8 oz. WHOLESOME COOKERY I. and just warmed through before being brought to the table. oatmeal or hominy are the best. As breakfast is the first meal of the day. raw fruit. and early spring. Neither cocoa nor any other fluids should be taken after a porridge meal. treacle. of porridge. student. cut thick. pear. This may be eaten with Allinson wholemeal bread and a small quantity of milk. and salads. cover the basin with a plate. or dried prunes if there is a tendency to constipation. Labourers. and fruit. fresh. or molasses should not be eaten with porridge. or milk and water.—Allinson wholemeal bread. An egg may be taken at this meal by those luxuriously inclined. No. Eat with stewed. or fresh fruit may be taken afterwards. The literary man will best be suited with a light meal. or fresh or stewed fruit. or a cup of cool milk and water. The clerk. and should drink a large cup of Brunak afterwards. and fruit. and bake to a golden brown. and not too sweet cocoa. a very little salt being taken by those who use it. digestion is delayed. and pour over about 1/2 a pint of boiling milk. or Brunak. The green stuffs include watercress. When porridge is made with water. whilst those engaged in hard work will require a heavier one. bran tea. When porridges are eaten. An apple. business man. orange. of Allinson wholemeal or crushed wheat. Lettuce must be eaten sparingly at this meal. syrup. banana.. of meal will make at least 16 oz. and indigestion results. as their work requires a fair amount of liquid to carry off some of the heat caused by the burning . but the entire meal should be made of porridge. If they take No. Sugar must be used in strict moderation. flavour and sweeten to taste. pour upon it the remainder of 1 pint of milk. grapes. or seasonable green stuff. with a scrape of butter.—3 to 4 oz. will find one of the three following breakfasts to suit him well:— No. or professional man. and waterbrash frequently occurs. and then eat slowly. wholemeal and barleymeal make the best porridges. it must vary in quantity and quality according to the work afterwards to be done.. mix smoothly with a little milk.

or a cup of thin. This mixture is then tied up in a pudding cloth and boiled. but the simpler the dishes and the less numerous the courses the better. and have a light repast in the evening. and one never feels so light after made dishes as after bread and fruit. celery. some raw fruit. Those engaged in hard physical work should make their chief meal about midday. then good solid food must be eaten. The fruit may be advantageously replaced by a salad. of cheese. or an onion. of meal may be allowed. of the wholemeal bread. The peas can be flavoured with a little pepper. or Brazil nuts. some currants or raisins are then mixed with this. A person who makes his meal from one dish only is the wisest of all. The meal in the middle of the day must vary according to the work to be done after it. Wholemeal biscuits and fruit. with a large cup of fluid. 1/2 lb. but he who takes more than three courses lays up for himself stomach troubles or disorder of the system. and mustard by those who still cling to condiments. II. will last a man well until he gets home at night. and should be lunch rather than dinner. or a tumbler of milk and water slowly sipped. of coarse oatmeal or crushed wheat made into porridge the day before. MIDDAY MEALS. which is a pleasant change from fruit. with a cup of fluid. which is soaked in hot water until soft. salt. or some harmless non-alcoholic drink. If No. or a basin of thin vegetable soup and bread. 1/2 lb. lastly. when two courses are the rule. of Allinson wholemeal bread. a moderate amount of each . breakfast is taken. Another good meal is made from 1/2 lb. but without sugar. a little soaked sago stirred in. If much mental strain has to be borne or business done. the meal must be a light one. and not too sweet cocoa may be taken. and about 1/2 lb. A pleasing addition to this pudding is some finely chopped almonds. or other greenstuff. As dinner is the chief meal of the day it should consist of substantial food. and must arrange the quantity accordingly. of bread may be eaten. a very little sugar and spice are added as a flavouring. and warmed up at midday. III.B. and sits as lightly on the stomach. or it may be put in a pudding basin covered with a cloth. oatmeal water. but if taken at night.—One of the simplest lunches is that composed of Allinson wholemeal bread and fruit. The best lunch of all will be found in Allinson wholemeal bread. Or a boiled bread pudding may be taken to work. lemon water. at least five hours must elapse before going to bed. LUNCH. III. From 6 to 8 oz. fresh fruit.—Women require about a quarter less food than men do.VINNYS A1 STORE up of food whilst they are at work. also makes a light and good midday repast. 6 to 8 oz. cool. and a 1/4 lb. He who limits himself to two courses does well. and salad or fruit. and a large mug of Brunak or cocoa satisfy them well. 12 oz. Labouring men who wish to take something with them to work will find 12 oz. DINNERS. and boiled in a saucepan. then crushed or crumbled. This is made from the wholemeal bread. breakfast is eaten. of bread and 2 pint of milk may be taken. N. of any raw fruit that is in season. form another good lunch. II. as it is not wise to burden the system with too much cooked food. When only one course is had. A dinner may consist of many courses or different dishes. of peas pudding spread between the slices. 2 or 3 oz. form another good meal. afterwards a glass of lemon water or bran tea. or instead of cocoa they may have milk and water. It may be taken in the middle of the day by those who work hard. If No. A basin of any kind of porridge with milk. or macaroni. Brunak. watercress. lemonade. of the wholemeal bread and butter. so that the stomach may have done its work before sleep comes on. or even plain vegetables. then 6 or 8 oz. warmed and eaten.

varicocele. boiled and taken cool. such as cauliflower. some might like a salad instead of the fruit. This meal must be taken at least three hours before retiring. but one easy of digestion and of great use to the sleepless. Recipes for the sauces used with this course will be found in another part of the book. nervous. The bread is best dry. Those who want to rise early must make their last meal a light one. or macaroni. as it causes persons to rise frequently to empty the bladder. whilst boiled ones. sago. or boiled egg. pies. carrot. A few Brazil nuts. The plainest dinner any one can eat is that composed of Allinson wholemeal bread and raw fruit. This wholesome fare can be varied in a variety of ways. as little water as possible should be used. and spring onions may be eaten if the evening meal is taken 4 or 5 hours before going to bed.VINNYS A1 STORE should be taken. cocoa. of Allinson wholemeal bread may be allowed with a poached or lightly boiled egg. by this means we do not loose the valuable salts dissolved out of the food by boiling. tomato. a cup of Brunak. cocoa. baked apples. and others may prefer cold vegetables. radishes. especially if peeled. the water that the celery is boiled in may be thickened with Allinson fine wheatmeal. . a proportionately lighter quantity of each. Persons troubled with piles. batters. or on a journey. sauce. omelettes. or cold milk pudding may occasionally be eaten those who are costive will find a boiled onion or some braized onions very useful. Various dishes may be served for the dinner meal. varicose veins. and let cook for an hour. Fruit in the evening is not considered good. beetroot. walnuts. cover with a plate. constipation. Wholemeal biscuits or Allinson rusks may be used instead of bread if one is on a walking tour. steamed. made into sauce. fried. &c. This simple meal can be easily carried to work. or Allinson bread pudding. or boiled celery. should be drunk at the end of the meal. or even on ordinary occasions for a change. and the wholemeal bread. steamed potatoes are next. and their skins should always be eaten. a salad. fry them first until nicely brown. milk and water. the next best is when a thin scrape of butter is spread on it. the simplest is that composed of potatoes baked. or some kind of green food. or stewed fresh fruit and bread may be eaten. cycling trip. Very little fluid should be taken last thing at night. or a hard-boiled egg. This is not really a rich food. but in summer they are best cool or cold. and poured over the cooked celery. turnip. Wheatmeal blancmange. savouries. or sleepless must not drink tea at this meal. using butter or olive oil. of the wholemeal bread. eaten with another vegetable. and the later it is eaten the less substantial it should be. or onions. A man in full work may eat from 12 to 16 oz. cabbage. then add a cupful of boiling water to the contents of the frying pan. Any seasonable vegetable may be steamed and eaten with the potatoes. or boating excursion. caper. almonds. or boiled in their skins.. and take the Allinson bread pudding or bread and fruit afterwards. From 4 to 6 oz. Others not subject to piles. and when taken it should be cooked rather than raw. or macaroni pudding with stewed fruit. The fluid drunk may be Brunak. To prepare braized onions. watercress. or brown gravy sauce. avoiding puddings of rice. of cheese and an onion with their bread. or fruit. When it is boiled. or a piece of cocoanut may be eaten with the bread in winter. Those troubled with dreams or restlessness must do the same. In winter these fluids might be taken warmed. milk and water. This dinner may be varied by adding to it a poached. or eczema. tapioca. Those who are restless at night. are not nearly so good. Evening meal or tea meal should be the last meal at which solid food is eaten. or lemon water. may take 2 oz. Baked potatoes are the most wholesome. or rice. and it three different dishes are provided. and sweet courses. EVENING MEAL. or even plain water. Heavy or hard work after tea is no excuse for a supper. and who take their food to their work may have some kind of milk pudding at this meal. It should always be a light one. IV. If they do eat it they must be sure to eat the skins of the potatoes. they may be parsley. bran tea. If hard physical work has to be done. parsnips. Of cooked dinners. such as soups. some Spanish nuts. sprouts. As a second course. Boil the onion in as little water as possible and serve up with the liquor it is boiled in. and about the same quantity of ripe raw fruit. or constipation must avoid this dinner as much as possible. tapioca. Boiled celery will be found to be lighter on the stomach at this meal than the raw vegetable. sago. Those who are away from home all day. broccoli. Mustard and cress. onion.

put into a saucepan. then strain and add hot milk and sugar to taste. add a little boiling water. No solid food must be eaten. A little orange or lemon juice is a pleasant addition. Hygienists and health-reformers should not permit white flour to enter their houses. mix it with sufficient water.VINNYS A1 STORE V. &c. Those who are inclined to stoutness should use wholemeal flour rather than white. grate in a little of the peel. VI. and boil for 2 or 3 minutes to get the full flavour. Those who are at all constipated. then cut in slices. this is how we make it. Can be made in a coffee-pot. cocoa. or even boiled water. BRUNAK. Some peel the lemon first. and drink cool. varicocele. boiling water is then poured upon this and stirred. then add rest of fluid and boil 2 or 3 minutes. WHOLEMEAL COOKERY Most of my readers have received great benefit from eating wholemeal bread instead of white. In making ordinary white sauce or vegetable sauce. or it you have any left over from a previous meal it can be boiled up again and served as freshly made. to this is added just enough sugar to take off the tartness. unless it is to make bill-stickers' paste or some like stuff. May be stood on the hob to draw. lemon water. Break the chocolate in bits. In winter warm drinks may be taken. Chop fine some onion or . and 1 teaspoonful of sugar where sugar is used. teapot. boil for 1/2 an hour.—Allow 1 bar of Allinson's chocolate for each cup of fluid. such as Allinson's.—Mix 1 oz. and add sugar to taste. BRAN TEA. LEMON WATER is made by squeezing the juice of 1/2 a lemon into a tumbler of warm or cold water. DRINKS. a little milk and sugar may be added to it. into a breakfast cup. of bran with 1 pint of water. When this is used as a drink at breakfast or tea. 1 tablespoonful of milk must be added to each cup. Toothless children must not be given any food but milk and water until they cut at least two teeth. or hard work done since the tea meal was taken. and they may all gain further good it they will use Allinson wholemeal flour in place of white for all cooking purposes.—Take 1-1/2 to 2 teaspoonfuls of Brunak for each large cupful required. The most that should be consumed is a cup of Brunak.. but no extra sugar. but never milk. put on the fire. strain. or 1 or 2 teaspoonfuls of condensed milk and no extra sugar. and in summer cool ones.—This is best made by putting a teaspoonful of any good cocoa. COCOA. Hygienic livers will never take such meals. should never use white flour in cooking. and add about 1 tablespoonful of fresh milk to each cup. and stir until the chocolate is dissolved. bran tea. SUPPERS. The milk may be added to the chocolate whilst boiling. or who suffer from piles. back pain. CHOCOLATE. if desired. varicose veins. or jug if preferred. even if tea has been early. pour boiling water over the slices. Pour the chocolate into cups. Every kind of cookery can be done with wholemeal flour.

and their children cannot have a better meal to take to school. Serve with white sauce or eat with stewed fresh fruit. Norfolk dumplings. but does not make them more wholesome or more nourishing. damsons. milk. and do not lie so heavy as those made from white flour. pour over the fried vegetables as they lie in the dish. Butter adds to the flavour of these dishes. &c. pie-crusts. and bake. porridge. Turn out when cold on to a flat dish. Or chop fine cold vegetables of any kind.VINNYS A1 STORE parsley. can go into this." and it can be used for savoury dishes as well as sweet ones. boil in a small quantity of water. a little ketchup. and milk. salt. vanilla. Then fill the dish with hot stewed fruit of any kind. bake in the oven from 1/2 an hour to 1 hour. and it is ready for use. Yorkshire puddings. Cut Allinson wholemeal bread into slices a little over a 1/4 of an inch thick. Soak crusts or slices of Allinson bread in hot water. cloves. plums. let it bubble and sputter. thin with hot water. &c. add boiling water. and a little pepper with salt. having first cut off the hard crusts. 1 or 2 eggs. batter poured over. labourers can take them to their work for dinner. a beaten-up egg. pepper. Pancakes can be made from wholemeal flour just as well as from white.. stir in wholemeal flour and milk. batter puddings. add a little pepper and salt. and thus produce a sauce that helps down vegetables and potatoes. put them in layers in a pie-dish. and cause heartburn just as much as those made with white flour. Stew ripe cherries. In making a brown sauce we put a little butter or olive oil in the frying-pan. milk. and you then have a nice brown sauce for many dishes. Tomatoes may be wiped. and are more nourishing and healthy. chopped nuts or almonds. lemon juice. sugar. and such puddings can all be made with wholemeal flour. fry onions and add to them. are best made from Allinson wholemeal. currants. and a little cinnamon. pour over it a white sauce. the batter has formed a crust. SWEET BATTER. cold soup. put in a pie-dish. and tinned or fresh tomatoes will make it more savoury. Or tie the whole up in a pudding-cloth and boil. gooseberries. raisins. add to this soaked currants. All kinds of pastry. under crusts. then break fine in a pie-dish. gently pressed on the hot fruit. then some onions. eat with the usual vegetables. or dripping is used they will lie just as heavy. and are very tasty this way. line a pie-dish with these. or other flavouring. pour some of the batter as above over them. in fact. SUBSTANTIAL BREAD PUDDINGS. put in a pie-dish. raspberries. Mix Allinson wholemeal flour. until. dredge in Allinson wholemeal flour. White sweet sauce is made from wholemeal flour. These puddings can be eaten hot or cold. We call it "batter. There is a substitute for pie-crusts that is very tasty. stir it round with a knife until browned. 1 or 2 eggs together. and serve. lard.. milk. and bake in the oven. Fry some potatoes. and not at all harmful. If we wish to make it very tasty we fry a finely chopped onion first and add that to it. or other . and at once cover it with a layer of bread. All kinds of cold vegetables. STEWED FRUIT PUDDING. SAVOURY DISHES MADE WITH BATTER. with sugar and spice. and a little sugar and cinnamon. next make a batter of Allinson wholemeal flour. and then baked. and if much butter.

add butter and seasoning. pound cake. with pepper and salt to taste. smooth the meal with a little water. and may be eaten with stewed fresh fruit. nourishing soup. 1 egg. wholemeal. No. Smooth the meal and cornflour with a little of the milk. can all be made of wholemeal flour. and other like articles as Madeira cake. . WHOLEMEAL SOUP. pour into a pie-dish. stir in the mixture. and turn out when cold. cheesecakes.. CAULIFLOWER SOUP. 1 even dessertspoonful of wheatmeal. Eat with vegetables. poured into a mould. stirring all the time. sugar and vanilla to taste. small piece of butter. biscuits. Wash and cut up the cauliflower. wedding cake. Prunes can be treated the same way. and this is a good substitute for a fruit pie. pepper and salt to taste. seasoning to taste. WHOLEMEAL BATTER. Make a batter of the ingredients. &c. bake. then add plenty of hot water. 2 oz. Rusks. Pour into a wetted mould. boil up for a minute and serve. add flavouring. pour into the batter named above. and bake it from 20 to 30 minutes. thicken the soup with it.VINNYS A1 STORE ripe fruit in a jar. 1/4 pint milk. bring the rest to the boil. buns. let it all simmer for 5 to 8 minutes. 1/2 small cauliflower. 1/2 pint milk and water." and you get a thick. 1 teaspoonful of fine wholemeal. 1 ditto cornflour. butter a flat tin or a small pie-dish. and a 1/4 of an hour before serving. allowed to go cold and set. 1. Chop fine any kinds of greens or vegetables. or the batter can be cooked in the saucepan. A MONTH'S MENUS FOR ONE PERSON. cook till tender with the milk and water. To make it more savoury. pour in a cupful of the "Sweet Batter. stew in a little water until thoroughly done. 1 gill of milk. then it forms wholemeal blancmange. fry your vegetables before making into soup. BLANCMANGE. turn the batter into it.

WHEATMEAL PUDDING. sugar to taste. season. Stew the lentils with the onion in just enough water to cover them. and form into 1 or 2 cakes. and cook them in the milk and water. thicken with the cornflour. potatoes. LENTIL CAKES. of fine wheatmeal. Cook the vegetables in the water till quite tender. a little grated lemon peel. or butter. add butter and seasoning. Boil up the milk. and pepper and salt to taste. adding a little water if necessary. pepper and salt. 1 egg. and cut up small the vegetables. add seasoning and butter. 3 oz. when cooked. 1 teaspoonful of cornflour. and fry in vege-butter. and a small bit of butter. rub them through a sieve. they should be a thick purée. artichokes. FLAGOLETS. and mix with the parsley before serving. and 1 small onion cut up small. CARROT SOUP.VINNYS A1 STORE No. 1/4 oz. 3. 1/4 pint parsley sauce. 1/2 oz. seasoning to taste. of flagolets. add the vermicelli. 1/2 gill of milk. Beat up the egg and mix well all ingredients. until tender. and serve with the sauce. some breadcrumbs. . Peel. 1 dessertspoonful of cold boiled vermicelli. 1/4 lb. 1 egg. a little butter. 1 potato. 1 gill of milk. of picked and washed Egyptian lentils. boil up. Rub them through a sieve. 1/4 lb. return to saucepan. of oiled butter. boil up and serve. wash. butter a small pie-dish. and bake the pudding about 1/2 hour. Season to taste. 2 oz. 1 teaspoonful of finely chopped parsley. No. 2. Serve with potatoes and green vegetables. return to saucepan. 1 pint of water. 1 carrot. previously smoothed with a spoonful of water. 1 tablespoonful sultanas washed and picked. Cook the flagolets till tender. pepper and salt to taste. 2 oz. season with pepper and salt. ARTICHOKE SOUP. dip in egg and breadcrumb. 1 small finely chopped and fried onion. butter. Make it as follows. boil up and serve. 3/4 pint milk and water (equal parts).

Eat with or without stewed fruit. sugar and flavouring to taste. 1 oz. turn the mixture into a small pie-dish. 1 tablespoonful dried Julienne (vegetables). of rolled oatmeal. Cook the Julienne in the stock until tender. let it soak in a very little water for half an hour. pepper and salt to taste. 1 small finely chopped and fried onion. HAGGIS. Pour the milk over the soaked tapioca. and add the other ingredients. sugar to taste. and bake it in the oven until thoroughly cooked. Beat up the egg. No. small tapioca. GROUND RICE PUDDING. of wheatmeal. 1/2 pint of milk. and bake in the oven until a golden colour. a little butter. 2 tablespoonfuls of tinned tomatoes. pepper and salt to taste. then drain all the liquid. mix it with the milk. Boil the milk. stir the ground rice into it. pour off any which has not been absorbed. a teaspoonful of grated onion. 1/2 egg. 1/2 pint of water. then add sugar and flavouring and the 1/2 egg well beaten. and serve. let the soup cook until the vermicelli is soft. Serve with vegetables. return to the saucepan. Turn the mixture into a small greased basin. of ground rice. 4. 1 egg. a pinch of herbs. 5. or 1 fair-sized fresh one. of oiled butter. CLEAR TOMATO SOUP.VINNYS A1 STORE TAPIOCA PUDDING. and steam the haggis 1-1/2 hours. CLEAR SOUP (Julienne). 1/2 gill milk. . 1 oz. a scanty 1/2 pint of milk. season and sprinkle in the vermicelli. No. let it simmer for 10 minutes. a teaspoonful of vermicelli. Put the tapioca into a small pie-dish. 1 oz. pepper and salt to taste. Boil the tomatoes with the onion and water for 5 to 10 minutes. add butter and seasoning and serve. 3/4 pint vegetable stock. 1/4 oz. 2 oz.

and serve with sippets of toast. then rub them through a sieve. 6. 2 oz. and bake the pudding until a golden colour. sprinkle with pepper and salt. of butter. It will take 20 minutes. Set the rice over the fire with the water (cold) and the butter and seasoning. 1/2 oz. Boil the macaroni in as much water as it will absorb (about 1/2 pint). 1 ditto of wheatmeal. When tender serve with grated cheese and vegetables. of butter. place a little bit of butter on each. 1/2 pint milk. boil up. pepper and salt to taste. 1/4 lb. . of desiccated cocoanut. Return to the saucepan. add butter and seasoning. let it simmer until the water is absorbed and the rice fairly tender. and bake them from 15 to 25 minutes. No. WHEATMEAL AND SAGO PUDDING. each of carrots and turnips cut up small. Spread the rice on a flat dish. and meal. seasoning to taste. RICE AND TOMATOES. place the tomatoes in the middle. LENTIL SOUP. Meanwhile place the tomatoes in a small dish. 1 large tomato or two small ones. 2 oz. of oiled butter. milk. 1/2 oz. pour the juice over. of macaroni or Spaghetti. and serve. 1 oz. sugar to taste. 1/4 oz. pour the mixture into a little pie-dish. 7. No. of Egyptian lentils. and bake the batter in a small buttered pie-dish.VINNYS A1 STORE MACARONI WITH CHEESE. 1 dessertspoonful of sago. WHEATMEAL BATTER. 1 egg. sugar and flavouring to taste. Make a batter of the egg. pepper and salt to taste. of meal. 1/2 pint water. add the other ingredients. 2 oz. Boil the sago and wheatmeal in the milk until the sago is well swelled out. Season to taste. rice. of onion chopped fine. a little grated cheese. 1 gill of milk. 2 oz. 1 pint of water. Cook the vegetables and lentils in the water until quite tender. 1/4 oz. a few spoonfuls of water in the dish. Flavour to taste.

pepper and salt to taste. Rub the vegetables through a sieve. and cut up the celery. add the butter and seasoning. 1 small cauliflower. Beat up the egg and mix with the sweet corn. Cover with paste. 1/4 pint milk. 2 medium-sized cooking apples. a teaspoonful of chopped parsley. 1 tablespoonful of breadcrumbs. Peel. turn the sweet corn mixture on to the paste. and fried a nice brown in butter or vegebutter. 1 egg. wash. (See "Sauces. sprinkle over the cheese and breadcrumbs. and serve. and bake the cauliflower until golden brown. pepper and salt to taste. 1/4 oz. and cut up small the vegetables. 1 small onion chopped fine. of butter. SWEET CORN TART. season to taste. sugar and cinnamon or lemon peel to taste. 1/2 oz. pepper and salt. add sugar and cinnamon to taste. return the soup to the saucepan. Boil the cauliflower until tender. Pare. of butter. 3/4 pint water. Serve with brown sauce or tomato sauce. cut it up and arrange it in a small pie-dish. and cut up the potatoes. dust with pepper and salt. 1 pint of water. add seasoning. boil up. core. 1/2 lb. 1 oz. Boil with the water until tender. then let cook gently for another 1/4 hour in a cooler part of the oven. of potatoes. a piece of celery. 2 medium-sized potatoes. 1 small onion. of grated cheese. and fill a small pie-dish with them. and bake in a fairly quick oven until brown. . mix in the parsley. boil up and serve.VINNYS A1 STORE POTATO SOUP. and onion. milk. pepper and salt to taste. 2 tablespoonfuls of tinned sweet corn. and bake the tart until a light brown. 1 piece of celery. POTATO SOUP (2).") APPLE PIE. Some paste for short crust. and cook them in the water till quite tender. some paste for crust. Rub the mixture through a sieve. wash. CAULIFLOWER AU GRATIN. 8. Peel. place the butter in little bits over the top. Roll out the paste and line a plate with it. and a little water. Serve with white sauce. No. a little piece of butter. and cut up the apples.

carrot. and seasoning. 2 oz. turnip. tomato (or any other vegetable in season). 1/4 pint milk. pepper and salt to taste. 10. add the seasoning. and let the soup boil up until the cheese is dissolved. a small onion. they should be soaked over night. ASPARAGUS SOUP. MACARONI WITH CAPER SAUCE. Cook the rice in the milk and water until tender. STEWED PRUNES AND GRATED COCOANUT. . 1 dessertspoonful of rice. If possible. 1/2 pint of milk. add the sugar and any kind of flavouring. 1/2 dozen sticks of asparagus. 1 level dessertspoonful of cornflour. of butter. VEGETABLE PIE. after removing the brown outer skin. and bake in a moderately hot oven. pour it over the rice. 1/4 oz. Boil all the vegetables. 1/4 oz. each of potato. Boil the asparagus in the water till tender. 1 oz. and bake the pudding till the rice is tender. 1 teaspoonful of sago.VINNYS A1 STORE RICE PUDDING. put all in a pie-dish. butter. and sprinkle in the sago. previously washed and cut up. No. adding seasoning to taste. boil up and serve. of rice. and serve separately. butter. 1/2 pint water. 1/4 pint milk. Stew some Californian plums in enough water to cover them well. 1/2 oz. grated cheese. RICE CHEESE SOUP. 9. then add the cheese. and the cornflour smoothed in the milk. When they are quite tender. 1 oz. 3/4 pint water. sugar and flavouring to taste. No. Cover with short crust. Grate some fresh cocoanut. seasoning to taste. celery. pepper and salt to taste. Chop fine the onion and fry it. Bring the milk to the boil. Wash the rice and put it into a piedish. of butter. Add enough water for gravy. in 1/2 pint of water.

and bake until a golden colour. and add a little piece of butter. and egg. enough of the caper vinegar to taste. half an egg beaten up. fry the bread and onion a nice brown. and 1 egg. 1 teaspoonful capers chopped small. oil the butter. a small finely chopped onion. of fine wheatmeal. Boil the macaroni in 1/2 pint of water until tender. add sugar and flavouring. melt the butter in a frying pan. SEMOLINA PUDDING. serve with sippets of toast. or 6 oz. pepper and salt to taste. with a little of the juice. 1/2 pint of milk. Boil the semolina in the milk until well thickened. of fresh ones. Dip the bread in milk. PRUNE BATTER. Chop the onion up fine. pepper and salt. No. pour the batter over. Serve with vegetables. 1/4 pint white sauce (see "Sauces"). When cooked 15 minutes rub the vegetables through a sieve. . 11. 12. boil up. BREAD SOUP. Make a batter of the milk. Make the white sauce. BREAD STEAK. and cook the tomatoes and onion in enough water to make 1/2 pint of soup. 2 oz. TOMATO SOUP. and a little butter. of semolina. No. One slice of Wholemeal bread.VINNYS A1 STORE 2 oz. and stir it in. then add the capers and vinegar. then in egg. 1 teacupful of tinned tomatoes. of butter. a little milk. sprinkle with seasoning and serve with potato and greens. and bake until a nice brown. 1/2 oz. Place the prunes in a little pie-dish. 8 or 10 well-cooked Californian plums. sugar and vanilla to taste. macaroni. meal. return to the saucepan. pour the mixture into a little pie-dish. 1 gill of milk. 1 oz. 1 small onion. a little piece of butter. thicken with the cornflour smoothed with a spoonful of water. 1 teaspoonful of cornflour.

sultanas. 1 medium-sized potato. Bake them from 15 to 20 minutes. ONION SOUP. a pinch of nutmeg. and bake the pudding from 30 to 45 minutes. 1/2 saltspoonful of cinnamon. sugar to taste. STEAMED PUDDING. a little grated cheese. 1 oz. adding the onion and seasoning. 1/2 oz. sultanas. 1/4 oz. RICE AND MUSHROOMS. place the mushrooms in the middle. and serve with grated cheese and vegetables. add seasoning. a little milk. rub the vegetables through a sieve. 1/2 teacupful tinned tomatoes. place them in a flat tin with a few spoonfuls of water. and squeeze the surplus out with a spoon. a little butter and seasoning. when almost tender drain . add the butter oiled. add the butter and seasoning. pepper and salt to taste. a little milk. When tender. 1/2 oz. return soup to the saucepan. Cut up the vegetables and cook them in 1/2 pint of water. of butter. and serve. of bread.VINNYS A1 STORE 1 slice of Allinson bread. rub all through a sieve. of macaroni. Cook the rice in 1/2 pint of water. When the bread is quite tender. of mushrooms. return the soup to the saucepan. BREAD PUDDING. 1/2 doz. MACARONI AND TOMATOES. of oiled butter. a dusting of pepper and salt and a bit of butter on each. 1 well-beaten egg. of sago. pepper and salt and a pinch of mixed herbs. pour over the gravy. pour the mixture into a buttered pie-dish. 1/4 lb. 1 egg. Cook the rice in the water and tomatoes until tender. 1 oz. 1-1/2 gills of water. as directed in recipe for "Rice. 2 oz. boil up. Soak the sago over the fire in a little water. Boil the bread in 3/4 pint of water and milk in equal parts. 1 small Spanish onion." Peel and wash the mushrooms. 13. of butter. spread the rice on a flat dish. Mix all the ingredients together. 1 oz. of rice. Soak the bread in milk. wheatmeal. and serve. 1/4 lb. 3 oz. and serve. 1 small finely chopped onion fried brown. 2 oz. adding a little herbs. No. cinnamon and sugar to taste. sweet almonds chopped fine.

Set them over the fire in the morning. 14. 2 ozs. let it all soak for half an hour. 1 gill of custard. No. take out the mint. a piece of celery. sprinkling crumbled ratafias and the almonds between the pieces of cake. the egg. VERMICELLI RISSOLES. a little butter. and serve. 1 spray of mint. and steam the pudding for an hour. seasoning to taste. a little jam. mix it with the other ingredients. add pepper and salt. 1/2 oz. 1/2 teacupful green peas. pepper and salt to taste. a little milk. . place little bits of butter on each. a slice of Spanish onion chopped up. of potatoes cut into pieces. of vermicelli. 1 gill of water. and a little water if necessary. the cheese. No. Cut the sponge cakes in half. 3 oz. 1/4 oz. or vege-butter. and serve. and a few breadcrumbs. tie with a cloth. of butter. a few ratafias. 2 sponge cakes. and thicken the soup. and cook them with the vegetables till quite tender. of grated cheese. 1 oz. Form into 2 or 3 little cakes. a few breadcrumbs. Boil the vermicelli in the water until tender and all the water absorbed. TRIFLE. of split peas cooked overnight. arranging them in a little pie-dish. adding seasoning and the mint. 2 oz.VINNYS A1 STORE off any water that is not absorbed. boil up. if the mixture is too moist. pour the mixture into a soupor small basin. and serve with sippets of toast. Then rub all through a sieve. Soak the peas in water overnight. SPLIT PEA SOUP. 1 egg well beaten. and bake them a golden brown. spread them with jam. Let it cook for 2 to 3 minutes. a teaspoonful of fine meal. add the butter. When the peas are tender. of chopped almond. GREEN PEA SOUP. Return to the saucepan. 15. after picking them over and washing them. Serve with white sauce. seasoning to taste. Pour the custard over. Boil the green peas in 1/2 pint of water. Then add seasoning. smooth the meal with a little milk.

CHOCOLATE BLANCMANGE. adding a little hot water if needed. No. Cut the butter in little bits. of grated cheese. 1 oz. boil up. and boil the hot-pot for 1 to 1-1/2 hours. Proceed as in savoury custard. of half cornflour and fine wheatmeal. 1 oz. pepper and salt to taste. potatoes. Turn out. and scatter them over the top. and seasoning. 1/4 lb. Fill the dish with boiling water. No. and allow to cook 5 minutes. and serve with potatoes and greens. pepper and salt to taste. 1/2 pint of milk. butter. 1/2 teacupful tomatoes. onions. and bake it in the oven in a dish or tin with a few spoonfuls of water until well done. Wash and core a good-sized apple. Return to the saucepan. BAKED APPLES AND WHITE SAUCE. Arrange the potatoes. 1 gill of milk. and serve. potatoes. of butter. and allow to get cold. and serve. pepper and salt to taste. SAVOURY CUSTARD. 1 leek. sugar and vanilla essence to taste. and cook them till tender in the water. 16. 3 oz. sweeten and flavour. mix cocoa. wash. 1-1/2 gills of milk. 1/2 pint water. Bring the milk to the boil. keep stirring.F. Stir the mixture into the boiling milk. 17.VINNYS A1 STORE HOT-POT. LEEK SOUP. cocoa. add the milk. 1/4 oz. and smooth them with a little water. Peel. 1 teaspoonful N. 1/2 oz. of butter. and sprinkle pepper and salt between the vegetables. and wheatmeal. 1/2 lb. . and cut up the leek and potatoes. fill the core with 1 or 2 stoned dates. Spanish onion peeled and sliced. Then rub the vegetables through a sieve. a pinch of nutmeg. Serve with sauce. flour. 1 egg. and tomatoes in layers in a small pie-dish. Pour into a wetted mould.

PLUM PIE. 1/2 pint of water. turnip. of grated cheese. sugar to taste. Rub the mixture through a sieve. pour the mixture in a little pie-dish. and some vege-butter. and bake the savoury for half an hour. and serve. some paste. APPLE SOUP. 1 egg. 6 oz. cover the plums with a short crust. a little wheatmeal. and form the mixture into small cakes. and egg. meal. return the mixture to the saucepan. and cut up the vegetables. 1 egg. Fry the potatoes in the butter. mix well. pour 1/2 teacupful of water over them.VINNYS A1 STORE TURNIP SOUP. Cook the rice in the water until quite dry and soft. LEMON MOULD. 1/2 pint water. turn out when cold. and cheese with the rice. 1 teaspoonful of cornflour. 1 gill water. add seasoning. 1 large tablespoonful of golden syrup. a small onion. add butter and seasoning. ripe plums. 2 oz. a pinch of nutmeg. with the Lemon rind. make a batter of the milk. 1 oz. Peel and cut up the apple. 1 gill of milk. seasoning and sugar to taste. of vege-butter. Wash the plums and put them in a small pie-dish. and 2 oz. and fry them a golden brown. peel. Serve with vegetables and brown sauce. of potato. add sugar. return to the saucepan. in the water. seasoning and sugar. 1 large cooking apple. and cook them in the water until tender. 18. 1 oz. RICE CHEESECAKES. add the syrup and lemon juice. 1/4 lb. and serve. Take out the rind. add the butter. Wash. Roll in wheatmeal. a little butter and seasoning. cold boiled potatoes. and cook with the onion in the water till quite tender. seasoning. of tapioca. 2 oz. and bake . mix it with the potatoes. or butter. Boil the tapioca until quite tender. POTATO BATTER. thicken the soup with the cornflour. a little butter. 1 small finely chopped onion. Rub them through a sieve. 1 oz. 1/2 pint of water. No. wheatmeal. rice. juice and rind of 1/4 lemon. mix the egg—well beaten—seasoning. boil up. pour the mixture into a wetted mould. 1/2 lb. and serve.

No. butter. No. adding water as it boils away. pour the custard over the macaroni. Wash. 1 teacupful of breadcrumbs. Spanish onions. egg. and serve. 1/2 small onion. 2 oz. turn the mixture into a small pie-dish. Rub through a sieve. season with pepper and salt. season and add the butter. 1/4 lb. SAUSAGES. return to the saucepan. boil up. butter. 1/2 stick celery. return to the saucepan. 6 eggs. carefully with it. add the butter. 1 egg well beaten. Oil the butter and mix it with the breadcrumbs. carrot. beat the milk. celery. and place the pieces on the mixture. and serve. 2 oz.VINNYS A1 STORE the pie a golden brown. 20. 1/4 oz. 2 oz. BUTTER BEAN SOUP. 1/2 saltspoonful of herbs. 6 oz. butter. When all is tender. and bake until set. 2 oz. Cut into little pieces and place in a little pie-dish. CELERY SOUP. pepper and salt to taste. pepper and salt. 1/2 oz. of butter beans soaked overnight in 1 pint of water. 1/2 small onion cut up small. 1 hard-boiled egg. boil up the soup. 1/2 pint milk. rub the vegetables through a sieve. . MACARONI PUDDING. 19. and bake the pie 1/2 hour. macaroni. some paste for a short crust. add the egg. peel. seasoning to taste. 1/2 small onion chopped fine. a little butter. add the butter. well beaten. stew gently with a little water. apples. APPLE AND ONION PIE. quarter the egg. and cut up the vegetables. Cook all the vegetables until tender. cover with a crust. 1/2 oz. When nearly tender. 1 potato. Serve with stewed fruit. and cook them in 1/2 pint of water till tender. Peel and cut up the apples and onion. sugar and flavouring to taste. season with pepper and salt. add sugar and flavouring. Boil the macaroni in water until tender.

cook till the onion is tender. some paste for crust. Pour the mixture into a small pie-dish. potatoes. and let simmer another 15 minutes. let it cool a little. mix in the egg.VINNYS A1 STORE onion. 1 small onion chopped fine. and seasoning. Pour the mixture into a small pie-dish. add 1/2 gill of milk. well-beaten. and serve. season and add the butter. Make the mixture into sausages. cocoa. ground rice. sugar to taste. 22. Cook the rolled wheat in the milk for fifteen minutes.F. No. 1 tablespoonful of currants and sultanas mixed. 1 tomato. 1 slice of dry toast. herbs. 1/2 oz. 1 gill milk. when tender. 1/2 pint water. Peel. and bake 1/2 hour or until golden brown. CHOCOLATE PUDDING. 1/2 pint milk. FRENCH SOUP. 1/2 lb. rolled wheat. 1 oz. cocoa. sugar to taste. . 3/4 pint of water. pepper and salt to taste. Stew the potatoes and onion in a little water. No. and bake in the oven until golden brown. peeled and cut in pieces. and cut up the potatoes and onion. place the vegetables in a small pie-dish. 1 small onion. 21. wash. 1/2 oz. 1/2 pint milk. cover with paste. and bake for 20 to 30 minutes. SORREL SOUP. 1 teaspoonful N. add the milk. ROLLED WHEAT PUDDING. of cheese shredded fine. cut up the tomato and mix it in. Boil the rice in the milk for 5 minutes. Break up the toast. a little vanilla. roll them into a little breadcrumb. boil in the water till tender. sugar. 1 good handful of sorrel washed and chopped fine. and 1 egg. and fry them brown in a little vege-butter. then add the fruit. a little butter. pepper and salt. and set all the ingredients over the fire. 1 potato. and rub through a sieve. 1 oz. butter. VEGETABLE PIE. pepper and salt. 1/2 Spanish onion chopped up. and vanilla. a little milk. Return the mixture to the saucepan.

egg. a dessertspoonful of meal. and 1 gill of milk. the juice and rind of a small half-lemon. peeled. mushrooms. Make a batter of the meal. 1/2 oz. beat up the egg. pepper and salt. Then cool it. Any kind of stewed fruit. 1 gill of milk. and boil the soup for a minute or two before serving. after having dried them and cut into pieces. 1 oz. Stew the mushrooms in the butter. Mix all the ingredients. 1/2 oz. Serve with sweet sauce. 1/2 teacupful green peas. EVE PUDDING. keep stirring until the spoon gets coated. a little butter. a little paste for short crust. SAVOURY BATTER. 1/2 small grated onion. cooked and cold. 1/2 oz. 1/4 oz. and milk. GREEN PEA SOUP. vermicelli. pepper and salt. and stir the milk into it gradually. 1 teaspoonful finely chopped parsley. butter. thicken the soup with the meal (which should be smoothed with the milk). 1 small apple. 1 or 2 finely chopped spring onions. and seasoning. butter. Cook the green peas and spring onions in 1/2 pint of water until quite tender. Simmer gently for 10 minutes. No. and a few finely chopped almonds.VINNYS A1 STORE sorrel. MUSHROOM TARTLETS. 2 oz. Heat the milk. 1/4 lb. When they are cooked mix them well with the vermicelli. oiled butter. Remove the saucepan from the fire immediately. placing the jug in cold water. Add the butter and seasoning. 1 teacupful of breadcrumbs. and bake the batter 1/2 hour. STEWED FRUIT AND CUSTARD. sugar and vanilla to taste. Custard: 1 gill of milk. and chopped fine. pour the mixture into a small jug. Serve with vegetables. cored. pour the mixture into a small buttered basin. butter. 1 egg well beaten. which shows that the custard is thickening. mix in the other ingredients. 1 egg. and 1 egg. 23. cover and steam for 1 hour. . pour the mixture into a buttered pie-dish. sultanas. fine wheatmeal. place this in a saucepan of fast-boiling water. and bake the tartlets until golden brown. and continue stirring the custard until it is well thickened. pepper and salt. and serve. serve with stewed fruit. 1/2 oz. sugar to taste. Line a couple of patty pans with the paste. When cold. citron peel chopped fine.

herbs. 1/2 oz. 1/2 small onion chopped fine. seasoning to taste. 1 teaspoonful of fine wheatmeal.VINNYS A1 STORE No. and bake in the oven until a nice brown. 2 oz. Gradually drop the mixture into the boiling soup. roll in breadcrumbs. 1 oz. Boil the beans in as much water as they absorb until quite tender. and the meal smoothed in a little milk. 1/2 small onion chopped fine. a little milk. ratafia broken up. place a few bits of butter on the top. 1 dessertspoonful of fine wheatmeal. Make 3/4 pint of clear soup. 1/2 oz. SAVOURY SAUSAGES. 24. 1/2 pint hot milk. fry the onion in the butter. Soak the beans in butter over night. place them on a buttered tin. sugar and flavouring to taste. 1/2 teacupful of breadcrumbs. a pinch of herbs. 2 oz. 25. and bake the custard in a moderate oven until set. Add seasoning. Mix the ingredients. No. and cook the vegetables for 10 minutes. Let the soup thicken and boil up. let cook for a minute. and seasoning. add 1/2 pint of water. Serve with vegetables. of butter. 1 tablespoonful of cold mashed potatoes. pour the mixture into a small buttered pie-dish. 1 well-beaten egg. 1 egg well beaten. mushrooms cut up small. mashed potatoes. of butter. butter beans. Beat up the egg. Stew the mushrooms and onions together in the butter until well cooked. CLEAR SOUP WITH DROPPED DUMPLINGS. and mix with the fried onion. Then pass them through a nut-mill or mash them up. RATAFIA CUSTARD. 1/2 teacupful cold lentil purée 1 small finely . add the milk and smooth the meal with it. pepper and salt. 1 tablespoonful of milk. form into little rissoles. BUTTER BEANS RISSOLES. and serve with sippets of toast. MUSHROOM SOUP. flavour with nutmeg. and serve. and proceed for dumplings as follows: 1 egg.

CHESTNUT SOUP. scatter bits of butter on the top. Form into sausages. well beaten. 1/4 pint milk. 1/2 small grated onion. 26. Boil up and serve. a little nutmeg. Mix the ingredients. cook them until tender. No. GROUND RICE CUTLETS. add the egg. 1 egg. ground rice. and finish baking. mix it with the milk. chestnuts. and mash the chestnuts. and the other ingredients. and serve with vegetables and tomato sauce. Serve with vegetables and sauce. Cut into pieces. 1/2 oz. 1/4 oz. Boil the ground rice in the milk until stiff. 27. and bake until set. and set them over the fire with the . Cut up the vegetables. butter. 1/4 oz. 1/4 lb. a little milk. and breadcrumbs. then rub through a sieve. and as much milk as needed to make up the quantity of soup. 1/2 pint hot milk. spread the mixture on the tin. 1/2 lb. a little sugar and flavouring. peel. then fill with any kind of stewed fruit. Beat the egg. Boil. 1 teaspoonful of cornflour. return the mixture into a saucepan. roll them in a little wheatmeal. FRUIT TART.VINNYS A1 STORE chopped onion tried brown. pepper and salt. sweeten and flavour to taste. 1/2 small onion. Partly bake. dish up. 1/2 pint milk. a pinch of herbs. and bake until golden brown. BAKED CUSTARD. Serve hot or cold. Line a couple of patty pans with paste for short crust. PARSNIP SOUP. 2 oz. butter. potato. and bake them a nice brown in the oven. seasoning. No. adding seasoning. add butter and seasoning. pepper and salt to taste. 1 egg. parsnip. Butter a flat tin and sprinkle with breadcrumbs. pour the custard into a small pie-dish. grated cheese. 1/2 lb. sprinkle well with fine breadcrumbs.

VINNYS A1 STORE onion. 2 oz. and butter. a very small piece of mace. cheese. 1 egg. 1 saltspoonful of cinnamon. Peel. boil up. 1 gill milk. and seasoning. egg. onion. gooseberries. MACARONI SAVOURY. let get cold. Line a pudding basin with paste. add sugar and cinnamon. 1/2 oz. 1/2 oz. Serve with vegetables. core. Serve with rusks. 1/2 gill of milk. and out up the apples. 1 gill water. 2 oz. and as much breadcrumb as needed to keep the mixture together. 1/2 oz. thicken with the semolina. 1/2 oz. fine wheatmeal. seasoning. of cold boiled macaroni cut small. and fry a nice brown. Beat the egg well. Add the herbs. When it has boiled up. seasoning to taste. APPLE PUDDING. 1/2 pint of water. No. cover with paste. semolina. turn the mixture into a small pie-dish. 28. halt a small grated onion. and bake until a golden brown. Shape into cutlets. remove the mace. 1/2 lb. 1/4 oz. previously oiled. and mix it with the macaroni cut in small pieces. grated cheese. pepper and salt to taste. butter. butter. apples. breadcrumbs. and serve. . rub the fruit through a sieve. SEMOLINA SOUP. Make a batter with the milk. and the butter. grated cheese. 1 oz. mix together with the macaroni. dip in egg and breadcrumb. and mix the gooseberries with the cream. and the butter. pepper and salt. sugar to taste. or vege-butter. sugar to taste. 1 egg. milk. cook gently for 10 minutes. MACARONI CUTLETS. and meal. and some paste as for a short crust. season to taste. cold boiled macaroni. Bring the milk and water to the boil with the mace. add cheese. fill the basin with the apples. add sugar to taste. GOOSEBERRY POOL. when soft enough to pulp. bind the soup with the cornflour. and serve. and steam the pudding for 1 to 11/2 hours. Cook the goose-berries in 1/2 gill of water. butter. 1 tablespoonful of cream. 6 oz. a pinch of herbs.

PUMPKIN TART. Let some butter or oil boil in the frying-pan. set it over the fire with 4 pint of water. cut into dice. return to the saucepan. 1 oz. 1 small beet. pumpkin. 1/4 oz. boil it up for a few minutes before serving. with a little water until tender. 1/2 teacupful tinned tomatoes. 1/2 stick celery. butter. butter. Meanwhile. pepper and salt. finely chopped onion. add the butter. fry a golden brown. add the rest and thicken the soup. and serve the fritters with vegetables and brown sauce. Line a plate with paste. 1 gill of milk. and egg. let it cook until quite tender. and cover the paste. rub it through a sieve. juice of 1/2 a lemon. 30. 1/2 gill milk. which should have been previously brushed over with white of egg. some paste for short crust. Cut the celery into pieces. No. BEETROOT FRITTERS. sugar to taste. Cut the beetroot into small dice. 2 tablespoonfuls of meal. 3/4 lb. SWEET CORN AND TOMATOES. a little piece of butter. pepper and salt. 1 pint milk and water (equal parts). make a batter with the milk. until the rice is quite tender. adding seasoning to taste. curry. CURRY RICE SOUP. 1/2 oz. and seasoning in the milk and water. and serve with baked potatoes. drop the batter by spoonfuls into the boiling fat. CELERY SOUP. 1 dessertspoonful of meal. .VINNYS A1 STORE No. Cook the rice with the onion. 1 saltspoonful of curry. a little Lemon juice. salt to taste. 29. and bake the tart until the crust is done. mix the beet with it. rice. seasoning to taste. Add sugar and Lemon juice. smooth the meal with part of the milk. Stew together. stew the pumpkin. meal. 1 teacupful of sweet corn. add pepper and salt to taste. and serve. 1 oz. 1 egg.

well beaten. and when the bread is toasted serve on a napkin. SANDWICHES CHEESE SANDWICHES. sift with powdered sugar and serve. a piece of butter the size of an egg. Pound to a smooth paste and moisten with a little tarragon vinegar. adding a piece of vanilla 1/2 in. 1 gill of milk. If desired sweeter add a little sugar to the cream. like sandwiches. long. EGG AND TOMATO SANDWICHES.VINNYS A1 STORE BANANA PUDDING. 3 bananas. make into sandwiches. whip the cream. then put any kind of jam between the slices. Rub them through a sieve. and cook in the milk until they will mash up well. a teaspoonful of curry powder. Spread some thin brown bread thickly with cream cheese. 2 bars of good chocolate. 1/4 pint cream. CHOCOLATE SANDWICHES. Put them on a plate in the oven. CURRY SANDWICHES. and a tablespoonful of fine breadcrumbs. Grate the chocolate. DEVONSHIRE SANDWICHES. Cut some slices of new bread into squares. Mix the chocolate with the cream and spread the mixture on thin slices of bread. slit the latter and remove it when the cream is whipped firmly. and the lemon juice. Pound together the yolks of 8 hard-boiled eggs. spread each piece with golden syrup and over this with clotted cream. add the egg. . and bake in a moderate oven until the custard is set. pour the mixture into a small pie-dish. 1 egg. Peel and slice the bananas. CREAM CHEESE SANDWICHES. a little salt. Cut some slices of rich cheese and place them between some slices of wholemeal bread and butter. a teaspoonful of lemon juice.

and serve on hot buttered toast. pepper and salt. and let them simmer for 10 minutes. mashing them well with a wooden spoon. tomatoes.VINNYS A1 STORE 2 eggs. butter. A few drops of lemon juice are an improvement. after having removed the seeds. Cut in slices 1 or 2 ripe red tomatoes. 1/4 lb. melt the butter in a saucepan. make into sandwiches in the usual way. sprinkle with fine breadcrumbs seasoned with pepper and salt. Put a little bit of butter on each slice. TOMATOES ON TOAST. APPENDIX . add the tomatoes and pepper and salt to taste. Beat up the eggs. pour the gravy from it round the dish. set the saucepan aside and allow the tomatoes to cool. Arrange in a single layer in a baking tin. mix them with the tomatoes and stir the mixture well over the fire until it is well set. Skin and slice the tomatoes. bake 15 minutes. then turn it out and let it get cold. 1/2 oz.

Cambridge Road. the Health Beverage The Allinson Vegebutter The Allinson Breakfast Oats The Allinson Crushed Wheat Allinson Blanc-Mange Powder Allinson Custard Powder Delicious Cocoa and Chocolate Prepared Barley The Allinson Vegetable Soup Finest Nut Oil PRICES ARE SUBJECT TO ALTERATION WITHOUT NOTICE THE NATURAL FOOD CO.. .VINNYS A1 STORE Some ALLINSON Specialities INDEX The Perfect Bread Wholemeal Flour "NF" Biscuits Allinson Wholemeal Rusks The Allinson Natural Food for Babies and Invalids "Power" the Ideal Breakfast Food Brunak. LIMITED. 210. E.

Allinson Wholemeal Bread is undoubtedly the ideal diet when eaten with fresh fruit or salads. In Addition. Loaf. Other essentials of perfection are amply proved by the following facts:— Palatability. .VINNYS A1 STORE The PERFECT BREAD The Perfect Bread and the Perfect Food is the best description of Allinson Wholemeal Bread. Economy. which combines the maximum of nutriment at a minimum cost. stamps (to pay carriage) for free 2 lb. Send 4d. the Fact that a 2 lb. Allinson Bread is unique as the health-maintaining diet because it retains those essentials of the wheat expressly designed by Nature as a Natural and all sufficient corrective.F. (approx. Allinson Bread retains to the full the delicious flavour of fresh-gleaned wheat. Bone and Muscle building qualities provided by unadulterated wheat. Apart from the questions of economy and nourishment. In view of recent advice tendered by the Government on food economy. Free Sample 2 lb. it consistently affords that 100% of Brain. Containing the whole of the grain. sample loaf and N. and particulars of monthly prize distribution of 23 cash prizes and 100 Bread Trenchers and Knives." name and address of nearest Allinson Baker. —Which wheat is so scientifically cleaned and ground by a patented stone mill process that Allinson Bread is perfectly digestible under all conditions. Nourishment.) Allinson loaf contains as much real nutriment as a pound of beef (costing nearly three times as much) is a point of economy that none can afford to overlook. together with free illustrated booklet on "Bread and Health. Biscuits.

pastries. E. THE NATURAL CO. bags... 210 Cambridge Road. and 14 lb. 7 lb. . LONDON.VINNYS A1 STORE For 1/2 a 3-1/2 lb..FLOUR. Wholemeal . and bread. Allinson Wholemeal Flour is packed in 3-1/2 lb. containing useful recipes for making all kinds of fancy cakes. trial bag of Allinson Wholemeal will be sent in addition to above.. LTD..

have arranged a series of monthly competitions for "Allinson" Housewives in order to stimulate a wider and more general use of Wholemeal Flour in the making of Pastry.. MONTHLY COMPETITION. Bakers. Grocers. 14 lbs. 7 lbs." The importance of pure unadulterated flour for domestic cookery cannot be exaggerated. . and pastry. 2nd " " £2 " 3 of 20/. It contains the full 100% nourishment of unadulterated wheat in a form so perfectly digestible that it is the ideal flour for all possible Baking purposes. Each month ladies will be invited to compete in making one or other of the delicious recipes found in the Handy recipe book enclosed with each bag of Allinson Flour. 1st Prize will be £5 in Cash. This competition will run until further notice. realizing the immense value of genuine wholemeal as an economic and nourishing factor of our national diet. cakes. LTD. and home-made Bread.will be £5 in War Loan Vouchers. 10 " 10/. Sole Proprietors: THE NATURAL CO. Each cake must be made in strict accordance with the directions given as to the quantities of the ingredients. Cakes..VINNYS A1 STORE Allinson Gold Medal Wholemeal Flour has been rightly termed the "Flour of Health. Puddings. etc. Many people who wisely use Wholemeal Flour for baking bread fail to realize that it can be used with equal success when making puddings.. The Proprietors of Allinson Gold Medal Wholemeal Flour. £20 Monthly Prize Scheme. There will be no entrance fee." £5 " 20 of 5/.will be £3 in Cash. Sold only in sealed bags 3-1/2 lbs. together with your name and address. giving to each extra nourishment and retaining all the delicious flavour of fresh-gleaned wheat. and cash prizes to the value of £20 will be awarded in each competition for the best "dainties" sent in according to the decision of our cookery expert whose award must be accepted as final. Allinson Wholemeal Flour alone must be used. 210 Cambridge Road. Pack the cake carefully and forward it. in time to reach us by the time indicated on the particulars enclosed with each bag flour. and of the purity and nutritive quality of Allinson there is no question. of all Health Food Stores.

Health Food Stores. Allinson Wholemeal Biscuits are at one and the same time the most delicious and nourishing biscuits sold at a popular price. "NF" Biscuits. They are guaranteed free from all chemicals and are made from the celebrated Allinson Gold Medal Wholemeal Flour. Sold by all Allinson Bakers. As with Allinson Bread. E. these biscuits are most easily digestible and wholesome. Allinson's Autograph is stamped on each biscuit. LUNCH BISCUITS (Plain) LUNCH BISCUITS (Sweet) GINGER BISCUITS COCOANUT BISCUITS OATEN BISCUITS (Plain) OATEN BISCUITS (Sweet) Be sure that Dr. etc. and refuse all substitutes. or 3 lbs.. post paid for 2/6. or a family tin containing 6 lbs.VINNYS A1 STORE LONDON. carriage paid for 5/-to any address in the United Kingdom direct from — . There are four distinct kinds each sold at the same price. Grocers.

Allinson. Allinson Wholemeal RUSKS These delicious rusks contain no chemicals and are consequently far superior to the ordinary kind which contain so much harmful chemical rising material. E.R. Health Food Stores.C. LTD. E. They are perfectly digestible and form a splendid change of diet for dyspeptics and other sufferers.P. R. LONDON. Of all Allinson Bakers. 1/6 post paid direct from— THE NATURAL CO.. 8d. LONDON.VINNYS A1 STORE THE NATURAL CO. Edin. 210 Cambridge Road.. or 2 lbs. T. 210 Cambridge Road. LTD. Ex-L. etc. None genuine without the signature. . They contain all the nourishment of pure unadulterated wholemeal and are made both sweet and plain.. per lb. Grocers.. They can be eaten by the most delicate and are excellent for Babies.

Ex-L.VINNYS A1 STORE The Allinson NATURAL FOOD for Babies & Invalids A Note by Dr. . and cause discomfort. ALLINSON. but it hinders digestion. No artificial food. Edin. and may lead to stone in the bladder.R. are long in digesting. nor the milk of any other animal. which lie heavy on the stomach. It takes the place of mother's milk fairly well.C. The aim of the scientific and practical physician is to prevent this heavy curdling while allowing cow's milk to be taken. this causes the milk to curdle in flakes. the chief one is that it curdles in heavy cheese-like masses. Some Doctors Advise lime water to be added to the milk. is equal to a mother's milk. but it has its drawbacks. gives rise to constipation.P. Usually the milk of the cow is given as a substitute for mother's milk.

6d. if the food does not feel hot to this test it will be of the right temperature. mix well. LTD.P. LONDON. nor should tinned or condensed milk be ordinarily used. Only under exceptional circumstances should tinned milk be used. This. and oatmeal water is heating. 3d. When Inventing Natural Food I tried to overcome every obstacle and make it the best Food for infants in the market. Sugar should not be added to the food. oatmeal or rice Water. or when fresh milk cannot be had. E. it contains all that the growing baby needs. They either contain too much sugar. "POWER" .. barley and rice water are constipating. when added to cow's milk. it nourishes all the organs but clogs none. and when cool the food is ready. bring to the boil. and besides this. 210 Cambridge Road. 2/6. the tip of the little finger is a good tester. I am a practical physician.R. or in laxative principles. or they are deficient in bone-forming materials. Grocers. In place of a thermometer. will prevent it curdling in heavy masses. All food should be given cool. Nine-tenths of the foods made for babies are made on wrong lines. These often answer the purpose. and when babies are reared as I advise they are usually the admiration of all. wheat. and 5/-of all Health Food Stores. One part of water is added to two parts of fresh milk. is easily prepared. etc. Also quite as invaluable for nursing mothers and invalids. Ex-L. or else they contain injurious chemicals. and to each half-pint of this mixture is added a fairly heaped-up teaspoonful of Natural Food. Prices Natural Food in tins. and live to be a source of delight to their parents." by T. of Food) carriage paid from— THE NATURAL CO. to be added to the cow's milk. Chemists. "Healthy Babies and how to Rear Them.. Allinson. put on the fire. This is the Way to prepare the food for babies. and it is my boast that I rarely lose a child in illness. They all are a trouble to make. 1/-.R. as on board ship. and thus is a valuable addition to the milk. etc.VINNYS A1 STORE Some advise barley..C. or 1/-or 2/6 tin (containing 4 lbs. but they have their drawbacks.. the success that has followed its use justifies me in saying that it is second to none. Mothers should send a post-card for free booklet.. or not warmer than the temperature of the human blood. or they are too starchy. Knowing these Drawbacks I invented Natural Food.

Grocers. mineral matters for bone and teeth. hydro-carbons and carbo-hydrates for heating the body and suppyling the requisite energy for work. and stimulates the salivary glands.. It combines proteid elements for building up the muscles. Power is a Natural Corrective of inestimable worth. The rational man wants something that will satisfy the cravings of hunger. keeps them in good order. for 2/-direct from— THE NATURAL CO. BRUNAK The HEALTH BEVERAGE . nourish every organ and tissue of the body. LTD. gives exercise to the teeth. be tasty. 210 Cambridge Road. and lastly.. etc. or 3 lbs. It contains everything necessary for supporting the human frame. It is made in the form of crisp pellets." Power is pleasant to the taste—nutritious and most sustaining. E. but it is rare to find all combined in one. It is perfectly digestible and will prove a tower of strength and a standby under all conditions of life and work. Bakers. We have many foods that will fulfil one or two of these conditions. and so carry away the bile and various other digestive juices. cause daily laxation. Further. the retention of which means disease. as in "Power. Sold in Packets only at 7d by all Health Food Stores.VINNYS A1 STORE THE IDEAL BREAKFAST FOOD Mankind is eternally searching for the best form of food. a certain amount of "filling" material to occupy the stomach and bowels. and not be too bulky. It may form the correct diet for young children and the aged. LONDON.

It is never rancid and is far more digestible than Cow Butter or any other animal Fat. Wakefulness. the brainy man and the athlete. packet. The Allinson VEGEBUTTER Not only Vegetarians but many others agree that the Allinson Vegebutter is the ideal fat for cooking purposes. E. . There is not a headache in a barrel of it. even in diabetes. also by invalids.VINNYS A1 STORE "It is as refreshing as TEA. Trembling. and no nervousness in a ton of it. For Pastry it should be softened slightly before rubbing into the flour. and a little more water used in making the paste than if Lard or Butter were being used. Is as easily made as either of them. and can be taken at any meal or at supper-time. and all who cannot or should not take tea. and as harmless as WATER." "All who suffer from Nervousness and Palpitation and Headache. Low Spirits. For cooking and frying it is used in the same manner as Butter or Lard. coffee. being a pure vegetable product both healthful and economical. as tasty as COFFEE." Sold by all Stores and Chemists at 1/2 per lb. LTD. Loss of Memory. as comforting as COCOA. may take BRUNAK with perfect safety. Flushing. or cocoa. May be drunk by young and old. weak and strong. LONDON. or direct from— THE NATURAL CO.. It does not contain animal fat whatever. 210 Cambridge Road.

LTD. for 7/-post free from — THE NATURAL CO.. and children alike. E. Equally suited to rich or poor. always retain the same delicious flavour. tin for 1/6. or a sample 2 lb. LONDON.VINNYS A1 STORE Of Health Stores 1/6 and 7/-per Tin. and not cost one-sixth of the price. and form bone and muscle. or 10 lbs. good complexions. 210 Cambridge Road. produce healthy skins. perfectly digestible. and thoroughly relished by men. The Allinson Breakfast Oats The Allinson Breakfast oats are made solely from finest Oats grown in our own country—and no country can grow Oats equal to ours. One pound weight will go as far as three pounds of butcher's meat. . women. Being steam-cooked by a patented process.

It builds up Brain. E. LONDON. LTD.VINNYS A1 STORE MAKE SPLENDID PORRIDGE FOR THE WINTER MONTHS THE NATURAL CO. Bone. with all its delicious flavour. . The Allinson CRUSHED WHEAT THE ALLINSON CRUSHED WHEAT is also just splendid for porridge. 210 Cambridge Road. containing all the 100% nourishment of the celebrated Allinson Wholemeal.. It is perfectly digestible and especially suitable for growing children. and Muscle. as without impairing their delicate digestive systems.

E. 210 Cambridge Road. LONDON.. LTD. As with all other Allinson specialities.VINNYS A1 STORE Nothing is nicer than Allinson Crushed Wheat in Savouries and Puddings. Dainty Dishes Allinson BLANC-MANGE ---POWDER--ALLINSON BLANC-MANGE POWDER makes the most dainty puddings in six distinct flavours: ALMOND—RASPBERRY—LEMON—STRAWBERRY—VANILLA and PINEAPPLE. bags or direct from— THE NATURAL CO. these Blanc-Mange Powders are . Sold everywhere in 7 lb.

Boxes containing 6 packets each. LTD. or in Winter with Stewed Prunes or Tinned Fruit. Grocers. Boxes post free for 1/-direct from— THE NATURAL CO. One penny packet is sufficient to make a pint of thick creamy Custard. Allinson Custard Powder Is as delicious as it is economical to use. . Boxes containing 6 Packets. They supply nourishment and delicacy of flavour at the same time. LONDON. Of all Health Stores. 210 Cambridge Road.." Sold in 6d. etc. Nothing is nicer in summer-time than Allinson Custard and Fresh Fruit.VINNYS A1 STORE composed of the purest and most healthful ingredients. Sold by all Grocers and Stores in 6d. sufficient to make 1 pint of delicious Blanc-Mange. Two Boxes for 1/-post free from— [Note: Stamped. LTD. LONDON. E. Tarts and Puddings. or two 6d. and make excellent sweets for both children and "grown-ups.. E. PRICE ADVANCED] THE NATURAL CO. 210 Cambridge Road.. in every respect as pure and equal in flavour to home-made custard prepared with new eggs.

The 2/6 Tins of NF Cocoa or 1 lb. LTD..VINNYS A1 STORE Delicious COCOA & CHOCOLATE NF Cocoa forms a most healthful and nutritious food-beverage combining with pure Cocoa a portion of Cocoa Butter and Allinson Natural Food with all its additional nourishment. for it is perfectly digestible. 210 Cambridge Road. LONDON. Nothing is more delicious or so capable of building up the body when run down or recovering from an illness. NF Chocolate is as delicious as the Cocoa and equally nourishing for travellers and athletes. of Chocolate 2/-sent post free from— THE NATURAL CO. E. .

and more palatable. at the small cost of 2d. and 2/6 Tins. and is much more nourishing than rice pudding for children. and be sure the signature is on every tin. LONDON. and Stores. adding. much actual nourishment and a delicious flavour. It greatly improves both the flavour and nourishing qualities of Soup. either plain or mixed with equal parts of milk. E. Broth and Vegetable Stews... Of all Chemists. per pint. LTD. at little extra cost. Especially suitable is it for making Barley Water. in 6d. The Allinson Vegetable SOUP Here is one of the most useful and economical additions to the Housewife's Larder. Sold in convenient packets. Ask for Allinson Prepared Barley. this delicious Soup can be instantly made and served either as a separate course or as a sauce with a wholesome vegetable dinner. 210 Cambridge Road. 1/-. and during illness is the ideal drink. the 1/-and 2/6 Tins are sent post free by THE NATURAL CO. Grocers. one of the most healthful and refreshing drinks for both summer and winter. .VINNYS A1 STORE PREPARED BARLEY an ideal DRINK Allinson Prepared Barley may be eaten as porridge or pudding. Properly prepared Barley Water contains far more nourishment than Beef Tea.

. They are natural food in a plain state. E. 210 Cambridge Road.." Sold with Dr. Grocers. LONDON. for very few know the value of them. or 1/-Packet direct. etc. by all Food Stores. LONDON. and the QUANTITY OF OIL SHOULD BE ABOUT THREE TIMES THE AMOUNT OF THE VINEGAR USED. All may use these foods with benefit. 6d. 210 Cambridge Road.— THE NATURAL CO. and 1/-Packets.VINNYS A1 STORE Sold in 2d. and supply the system with vegetable salts and acids in the best form. and two dinners each week of them with wholemeal bread will prevent many a serious illness. "Salads are not used sufficiently by English people. LTD. Finest NUT OIL NUT OIL is far preferable to any other kind for use in salads.. LTD. Salads should be eaten with wholemeal bread. E. from— THE NATURAL CO. Allinson's signature on every bottle at 1/-per bottle by all Health Food Stores. . and for frying and cooking of every description. pastry. post free..