Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

84 85 85 85 85 85 85 85 85 86 86 . DOUGHNUTS. LUNCH CAKE. CHOCOLATE MACAROONS. COCOANUT BISCUITS. 84 ICING FOR CAKES. JUMBLES. DYSPEPTICS’ BREAD.CHOCOLATE CAKE (1). OATMEAL BANNOCKS. CRISP OATMEAL CAKES. ORANGE CAKES. 83 83 83 83 83 83 83 84 84 84 84 84 GINGER SPONGE CAKE (a nice Cake for Children who do not like Gingerbread). CINNAMON MADEIRA CAKE. LEMON CAKES. LIGHT CAKE. CORNFLOUR CAKE. COCOANUT DROPS. MADEIRA CAKE. CHOCOLATE CAKE (2). MACAROON. PLAIN CAKE. CRACKERS. OATMEAL FINGER-ROLLS. COCOANUT ROCK CAKES.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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RICE

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

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

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

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

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

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

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

24

green vegetables.

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

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

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

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

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

25

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

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

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

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

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

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

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

. 4 eggs. Nitrogen .16 -----100... Fat . 71.55 12. 1 gill of new milk or half milk and half cream. They can be prepared in a great variety of ways. and best cooked thus for invalids.EGG COOKERY Eggs are a boon to cooks. and the juice of 1 lemon. Beat them quite smooth. 1 oz.. whilst stale ones look cloudy and opaque. set the basin or saucepan on the side of the stove. Pare. of Allinson cornflour... Water . of 33 . Mineral matter 74. and every week turn the eggs.24 15. Keep these stands in an airy place in a good current of fresh air. cooking cheese.. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. and let it stand just off the boil for five or six minutes. but the white of the egg is pure albumen (or nitrogen) and water. 1 gill of milk.00 lightly boiled. mix them lightly with the rest.. of Allinson fine wheatmeal. Bake for 20 minutes in a moderately hot oven.. one of the best is by using the Allinson egg preservative. and mix it with the apples. 4 eggs. 1 oz. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. of castor sugar (or more if the apples are very sour).. and few cakes are made without them. One can easily tell stale eggs from fresh ones by holding them up to a strong light. 1 oz. Separate the yolks from the whites of the eggs.. Eggs are a good food when taken in moderation. of Parmesan or other good dry. APPLE SOUFFLÉ. 4 apples. All the fat of the egg is contained in the yolk. Eggs often crack when they are put into enough boiling water to well cover them. and stir until it boils. next week the rounded end down. in fact everything required for building up the organism of the young bird. and return them to the stewpan.11 12. 8 oz. ====== ====== Eggs take a long time to digest if hard boiled. There are various ways of preserving eggs for the winter. 2 oz. Eggs contain both muscle and bone-forming material. then turn the mixture into a basin to cool. they should not be indulged in too freely. Whisk the whites to a stiff froth..22 12. beat the yolks well.. owing to the sudden expansion of the contents.. If they are not covered with water there is less danger of them cracking.. A fresh egg looks clear and transparent.. and pour the whole into a buttered Soufflé tin. so that one week they stand the pointed end down. Another very good way is to have stands made with holes which will hold the eggs.11 1.. especially when dishes are wanted quickly. The best way of lightly boiling an egg is to put it in boiling water. They enter into a great many savoury and sweet dishes.12 -----100.00 Duck’s egg. Smooth the cornflour with the milk. cut up. Eggs are most easily digested raw or very CHEESE SOUFFLÉ... and mix them with the apple mixture. As they are a highly nutritious article of food. and serve at once.49 1..

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

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

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

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

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

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

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

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

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

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

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

SWISS EGGS.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

4 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent. .0 1.8 2.0 . FRUIT—FRESH.1 1.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .6 .3 .5 1.1 2.6 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.8 2.3 1.5 1.3 2.0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.0 .4 1.6 1.3 1.6 .8 .4 Wimberries 180 140 .3 .1 4.6 .5 1.8 .0 .8 .9 .7 .7 lb.6 4.4 2.6 365 FRUIT—DRIED.5 2.4 1.

7 1.2 5.0 2620 3030 3075 3265 3165 10.1 .1 1.6 15.8 29.5 6.3 9.5 1.2 1.4 1.2 3.7 6.1 .2 1.6 8.6 2.0 27.1 4.8 1.6 1.4 25.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.1 1.3 15.9 1.1 3.6 1.8 2.0 .Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.8 2.0 21.0 1.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .9 17.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.8 1.1 21.7 1.6 2.3 1.6 4.4 2. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.1 1.

Fruit “ Gingerbread “ Sponge 5.0 --- 18.8 6.7 8. small White 1675 GRAIN FOODS.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10. Barley Meal “ Pearled 10.1 1620 1655 465 1815 1675 1635 1650 Buckwheat Flour 1620 Corn Flour Corn Meal (granular) 1655 “ Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour “ Meal Wheat Flaked 1690 “ Flour.3 18.5 14. ETC.3 16.1 16.6 7.5 8.9 1695 1665 1600 1665 1660 1625 21.1 1645 9.6 3105 “ Spaghetti “ Vermicelli Beans.2 10.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.9 Californian} 27.9 5.4 CAKES.2 13. Cake.8 13.6 7.Pine Kernels Pistachios Walnuts “ “ Black } 34.5 1640 1650 6.0 ----9.0 22.7 8.8 100 .0 6.1 10.4 12. or Wholemeal 1675 10.7 24.3 1760 1670 1795 13.

7 10.3 6. Plain “ Vienna “ Water Rye 9.0 9.9 1515 1275 1205 10. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.6 ----- 2320 1785 1520 2.0 Cocoa Candy Honey Molasses (cane) 1290 21.0 9.1 1215 9.9 7.7 7.2 9. All kinds.9 1160 9.BISCUITS.7 1470 1300 1300 1180 VARIOUS. average 1800 Water 11.4 1835 BREAD.7 8. Buns. Currant “ Hot Cross Corn. Chocolate 12.5 9.9 2860 101 .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

SAVOURY BATTER.
No. 21.

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

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

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

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

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

No. 23.

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

No. 22.

SORREL SOUP.

120

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

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

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

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

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

No. 25.

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

No. 24.

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

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

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

BAKED CUSTARD.

121

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

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

No. 26.

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

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

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

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

No. 28.

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

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

No. 27.

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

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

122

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

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

125 .