Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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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

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

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

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

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

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

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

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

. Beat them quite smooth. 8 oz. then turn the mixture into a basin to cool. 1 oz... and mix it with the apples. of Allinson cornflour. 1 oz. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. Mineral matter 74.. and few cakes are made without them. and stew the apples with the sugar and lemon juice until they are reduced to a pulp.. and the juice of 1 lemon. whilst stale ones look cloudy and opaque. and return them to the stewpan.24 15. 71.. Eggs often crack when they are put into enough boiling water to well cover them.16 -----100.12 -----100. Separate the yolks from the whites of the eggs.. mix them lightly with the rest. 2 oz.. ====== ====== Eggs take a long time to digest if hard boiled.00 lightly boiled. There are various ways of preserving eggs for the winter.22 12. They can be prepared in a great variety of ways. of 33 . of Parmesan or other good dry. If they are not covered with water there is less danger of them cracking... cooking cheese. Nitrogen . Eggs contain both muscle and bone-forming material... one of the best is by using the Allinson egg preservative.. Smooth the cornflour with the milk. and mix them with the apple mixture. A fresh egg looks clear and transparent. and best cooked thus for invalids. they should not be indulged in too freely. cut up..EGG COOKERY Eggs are a boon to cooks. All the fat of the egg is contained in the yolk. and serve at once.49 1.. Eggs are a good food when taken in moderation. Pare. 1 oz. Water . next week the rounded end down. owing to the sudden expansion of the contents. and every week turn the eggs. 1 gill of milk. Bake for 20 minutes in a moderately hot oven.55 12. Keep these stands in an airy place in a good current of fresh air.11 12.. 4 eggs. APPLE SOUFFLÉ. Another very good way is to have stands made with holes which will hold the eggs. 4 eggs. in fact everything required for building up the organism of the young bird.00 Duck’s egg. set the basin or saucepan on the side of the stove.. of Allinson fine wheatmeal. 1 gill of new milk or half milk and half cream.. Fat . and stir until it boils. so that one week they stand the pointed end down. Whisk the whites to a stiff froth. and pour the whole into a buttered Soufflé tin. Eggs are most easily digested raw or very CHEESE SOUFFLÉ. but the white of the egg is pure albumen (or nitrogen) and water..11 1. especially when dishes are wanted quickly. As they are a highly nutritious article of food. beat the yolks well.. They enter into a great many savoury and sweet dishes. The best way of lightly boiling an egg is to put it in boiling water. One can easily tell stale eggs from fresh ones by holding them up to a strong light. of castor sugar (or more if the apples are very sour). 4 apples. and let it stand just off the boil for five or six minutes.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

4 2.6 . Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.8 2. FRUIT—FRESH.3 .0 .0 .8 .5 2.8 .3 2.6 .0 .5 1.4 1.3 1.1 4. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.3 1.4 1. .7 .1 1.1 2.5 1.5 1.9 .0 1.6 365 FRUIT—DRIED.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.4 1.6 .3 .6 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.7 lb.6 1.4 Wimberries 180 140 .8 2.6 4.8 .

9 1.1 .2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.6 1.2 5.6 2.1 .8 2.0 .5 1.8 1.2 1.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .6 15.7 1.1 4.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.6 2.1 1.1 1.6 8.0 2620 3030 3075 3265 3165 10.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.3 9.7 6.3 15.0 1.5 6.4 1.6 4.0 21.7 1.3 1.8 2.4 2.2 3.1 21.8 1.4 25.2 1.0 27.6 1.1 1.1 3.9 17. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.8 29.

7 8.2 10.4 CAKES. Cake.5 14. Barley Meal “ Pearled 10.Pine Kernels Pistachios Walnuts “ “ Black } 34.0 ----9.3 16.7 8.6 7.7 24. small White 1675 GRAIN FOODS.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.9 1695 1665 1600 1665 1660 1625 21.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.6 3105 “ Spaghetti “ Vermicelli Beans.5 1640 1650 6.1 10.8 100 .1 16.9 Californian} 27.1 1645 9. or Wholemeal 1675 10.4 12.8 6.0 --- 18.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 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.2 13.5 8.9 5.3 1760 1670 1795 13. ETC.3 18. Fruit “ Gingerbread “ Sponge 5.0 22.6 7.8 13.0 6.

9 7. Chocolate 12.7 8.9 1515 1275 1205 10. Buns. Currant “ Hot Cross Corn.9 1160 9.2 9. average 1800 Water 11.0 Cocoa Candy Honey Molasses (cane) 1290 21.0 9.4 1835 BREAD.7 7.1 1215 9.5 9.7 10.7 1470 1300 1300 1180 VARIOUS.6 ----- 2320 1785 1520 2. Plain “ Vienna “ Water Rye 9.3 6. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.0 9.9 2860 101 .BISCUITS. All kinds.

an ancient Roman writer. and there is a fair percentage of mineral matter for our bones and teeth. A little nutmeg gives a pleasant flavour. sugar. and is much more nourishing than rice pudding. mix this perfectly smooth with cold milk and cold water in equal parts. BARLEY GRUEL. and fat to keep us warm and give force. Barley has been used from very ancient days for making an intoxicating drink. the gladiators were called Hordearii.0 There is 2. and its fleshforming matter is in the form of casin the same as is found in cheese. and was the chief food of our peasantry until the beginning of the nineteenth century. coffee. add to this 1 pint of boiling milk and water. mixed in equal parts. then eat. of sugar. [A] From this analysis we can judge that barley contains all the constituents of a good food. The first intoxicant drink made in this country was ale. so that one cannot make a light bread from barley. and to vegetable stews. 102 .5 76. and it was made from barley. According to Pliny. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7. Allinson’s prepared barley may be eaten as porridge or pudding (see directions). more than beef tea. or “barley eaters. and it can be drunk as a change from tea. from which we get our English word “booze. We find frequent mention of it in the Bible. boil together a few minutes. Barley water contains a great deal of nourishment. These Hordearii were like our pugilists. Mix 1 large tablespoonful of Allinson’s barley with a little cold water. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. until the cup is full. and find this mixture invaluable. the liquor made from barley was called Bouzah. In it we find casin and albumen for our muscles. Hops were not used for beer or ale in those days.” because they were fed on this grain whilst training. Barley is a good food. Barley contains about 7 per cent. it is also good for adding to broth or soup.0 14. During illness I advise and use barley water and milk. of fat in barley. and in old Latin and Greek books. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. let cool. and 7 per cent. BARLEY FOR BABIES. starch. This casin is not elastic like the gluten of wheat. In Nubia.0 INVALID COOKERY BARLEY. and cocoa. take from the fire.Mineral matters Water 2.5 100.” meaning an intoxicating drink. and is most useful for making gruel and barley water. of sugar. Barley has been used as a food from time out of mind. Pour into a saucepan and bring to the boil.5 per cent. stirring all the time to prevent it getting lumpy. except that they often fought to the death.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

SAVOURY BATTER.
No. 21.

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

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

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

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

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

No. 23.

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

No. 22.

SORREL SOUP.

120

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

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

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

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

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

No. 25.

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

No. 24.

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

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

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

BAKED CUSTARD.

121

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

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

No. 26.

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

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

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

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

No. 28.

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

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

No. 27.

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

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

122

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

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

125 .

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