Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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RICE

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

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

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

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

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

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

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

24

green vegetables.

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

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

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

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

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

25

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

SWISS EGGS.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

5 1.8 .3 1.0 .4 Wimberries 180 140 .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.9 .4 2.0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.7 .4 1.0 .0 1.6 365 FRUIT—DRIED.6 . .6 .6 1.8 .3 1.8 2.6 . FRUIT—FRESH.7 lb.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .4 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.1 4.8 2.1 1.3 .6 .0 .8 .1 2.6 4.3 .5 2.5 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.5 1.4 1.3 2.

7 6.4 2.8 2.9 1.1 1.0 2620 3030 3075 3265 3165 10.0 .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) 1.0 1.6 2.4 1.7 1.1 .9 17.3 9.1 21.6 15.6 4.6 8.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.1 1.5 6.1 1.3 1.6 2.0 21.8 29.5 1.8 1.2 5.2 1.0 27.1 3.7 1.8 2.6 1.6 1.8 1.2 3.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.3 15.1 4.1 .4 25.2 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .

0 22.1 1645 9.Pine Kernels Pistachios Walnuts “ “ Black } 34. small White 1675 GRAIN FOODS. Barley Meal “ Pearled 10.9 1695 1665 1600 1665 1660 1625 21.5 1640 1650 6. Fruit “ Gingerbread “ Sponge 5.3 1760 1670 1795 13.9 5.5 14.3 18.0 ----9.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.1 10.6 3105 “ Spaghetti “ Vermicelli Beans.2 13.1 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.4 CAKES.6 7. ETC.4 12.7 24.8 100 .7 8.9 Californian} 27.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.8 13.7 8.2 10.8 6.0 6. Cake. or Wholemeal 1675 10.6 7.0 --- 18.3 16.1 16.5 8.

9 1160 9. average 1800 Water 11. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls. Currant “ Hot Cross Corn.7 7.3 6.1 1215 9.7 8.4 1835 BREAD.9 1515 1275 1205 10. Plain “ Vienna “ Water Rye 9.9 2860 101 .9 7.5 9. Buns.0 9.0 Cocoa Candy Honey Molasses (cane) 1290 21.2 9.BISCUITS.7 1470 1300 1300 1180 VARIOUS.0 9. All kinds. Chocolate 12.7 10.6 ----- 2320 1785 1520 2.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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