Vegetarian Recipe Book

Healthful Vegetarian Recipes For The Most Discriminating Tastes. This Recipe Book Contains over 1,000 Delicious Vegetarian Recipes!

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SOUPS AND STEWS
ARTICHOKE SOUP. 1 lb. each of artichokes and potatoes, 1 Spanish onion, 1 oz. of butter, 1 pint of milk, and pepper and salt to taste. Peel, wash, and cut into dice the artichokes, potatoes, and onion. Cook them until tender in 1 quart of water with the butter and seasoning. When the vegetables are tender rub them through a sieve. Return the liquid to the saucepan, add the milk, and boil the soup up again. Add water if the soup is too thick. Serve with Allinson plain rusks, or small dice of bread fried crisp in butter or vege-butter.

HARICOT SOUP. 1 lb. of haricot beans, ½ lb. of onions, 1 lb. of turnips, 2 carrots, 2 sticks of celery, 1 teaspoonful of mixed herbs, ½ oz. of parsley, 1 oz. of butter, 2 quarts of water, pepper and salt to taste. 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), adding the butter, herbs, and seasoning. Cook all very gently for 3-1/2 to 4 hours, stirring occasionally. When the beans are quite tender, rub the soup through a sieve, adding more water if needed; return it to the saucepan, add the parsley chopped up finely, boil it up and serve. BARLEY SOUP. 8 oz. of pearl barley, 2 onions, 4 potatoes, ½ a teaspoonful of thyme, 1 dessertspoonful of finely chopped parsley, 3-1/2 pints of water, ½ pint of milk, 1 oz. of butter. Pick and wash the barley, chop up the onions, slice the potatoes. Boil the whole gently for 4 hours with the water, adding the butter, thyme, pepper and salt to taste. When the barley is quite soft, add the milk and parsley, boil the soup up, and serve. BREAD SOUP. ½ lb. of stale crusts of Allinson wholemeal bread, 4 onions, 2 turnips, 1 stick of celery, 1 oz. of butter, ½ oz. of finely chopped parsley, 8 pints of water, ½ pint of milk. Soak the crusts in the water for 2 hours before they are put over the fire. Cut up into small dice the vegetables; add them to the bread with the butter and pepper and salt to taste. Allow all to simmer gently for 1 hour, then rub the soup through a sieve, return it to the saucepan, add the milk and parsley, and, if the flavour is

liked, a little grated nutmeg; boil the soup up and serve at once. CABBAGE SOUP. 1 fair-sized cabbage, a large Spanish onion, 11/2 oz. of butter, pepper and salt to taste, ½ saltspoonful of nutmeg, 1-1/2 pints of milk, 2 tablespoonfuls of Allinson fine wheatmeal. After preparing and washing the cabbage, shred up very fine, chop up the onion, set these two in a saucepan over the fire with 1 quart of water, the butter and seasoning, and let all cook gently for 1 hour, or longer it the vegetables are not quite tender. Add the milk and thickening when the vegetables are thoroughly tender, and let all simmer gently for 10 minutes; serve with little squares of toasted or fried bread, or Allinson plain rusks. CABBAGE SOUP (French). 1 medium-sized cabbage, 1 lb. of potatoes, 1 oz. of butter, 3 pints of milk and water equal parts, pepper and salt to taste, 1 dessertspoonful of finely chopped parsley, and 2 blades of mace, and 1 dessertspoonful of Allinson fine wheatmeal. Wash the cabbage and shred it finely, peel the potatoes and cut them into small dice; boil the vegetables in the milk and water until quite tender, adding the mace, butter, and seasoning. When quite soft, rub the wheatmeal smooth with a little water, let it simmer with the soup for 5 minutes, add the parsley, and serve. CAPER SOUP. 2 pints of water, 1 pint of milk, 1 large tablespoonful of capers, ½ lemon, 2 eggs, 11/2 oz. of Allinson fine wheatmeal, ½ oz. of butter, pepper and salt to taste. Boil the milk and water and butter, with seasoning to taste; thicken it with the wheatmeal rubbed smooth

CAULIFLOWER SOUP. bread. and serve. 1 turnip. beat up the eggs and add them carefully. 3 oz. and then rub them through a sieve. and mace. pepper and salt. that they may not curdle. of butter. until the vegetables are quite tender. 3 oz. and cut them up small. 1 fair-sized onion. CARROT SOUP (1). 1-1/2 oz. which should be as thick as cream. return the soup to the saucepan. 4 good-sized carrots. Wash. Set the vegetables over the fire with 3 pints of water. CARROT SOUP (2). Chop up the capers. Return the mixture to the saucepan. pepper and salt to taste. add them and let the soup cook gently for 10 minutes. allow it to boil up. add the butter. 1 small head of celery. boil the soup up. of breadcrumbs. 4 good-sized carrots. and serve with sippets of toast. and if too thick add water to the soup. at the last add the juice of the half lemon. 1 oz. 1 head of celery. Let all cook until quite soft. adding the mace and seasoning. of Allinson wholemeal bread without crust. season with pepper and salt. Prepare and cut up the onions and celery. rub all through a sieve. Let all boil together. 1 onion. and cut the carrots into dice. 1 blade of mace. of butter. . they will take longer cooking. If the carrots are old. re-heat the soup without allowing it to boil. take it off the fire. and 1 blade of mace. scrape.with a little milk. When the vegetables are tender. which will probably be in 1-1/2 hours. Scrape and wash the vegetables. the butter. and serve. set them over the fire with 3 pints of water.

When the cauliflower is quite tender add the milk. return it to the saucepan. 2 large English onions. and boil the soup up. with the fried onions. adding the butter. Cut up in thin slices the carrot and turnip. 1 teaspoonful of herbs. with the herbs.1 medium-sized cauliflower. the nutmeg. 1 oz. pepper and salt to taste. and seasoning. Prepare the cauliflower by washing and breaking it into pieces. Let it boil for I hour. 1 teaspoonful of mixed herbs. of butter. 1 oz. add the water. 1 carrot. pepper and salt to taste. CLEAR SOUP. and add 5 pints of water. and when boiling add the dumplings prepared as follows: ½ pint of clear soup. Beat the eggs well. CLEAR SOUP (with Dumplings). herbs. of butter. Chop up finely the onions and fry them brown in the butter in the saucepan in which the soup is to be made. and the juice of a lemon. 1-1/2 pints of milk. in the saucepan in which the soup is to be made. 1 large Spanish onion. 1 turnip. boil it up. 1 carrot. and serve the soup with sippets of toast. Prepare and cut into small pieces the carrot. add these. and seasoning to the soup. and fry it brown in the butter. which should first be smoothed with a little cold water. keeping the flowers whole. 1 turnip. ½ head of celery. return it to the saucepan. nutmeg. and pepper and salt to the water. add these. . When the vegetables are tender drain the liquid. a little nutmeg. and boil in 1-1/2 pints of water. and thicken the soup with the wheatmeal. and pepper and salt to taste. 3 pints of water. add the lemon juice. of Allinson fine wheatmeal. 1-1/2 oz. and celery. nutmeg. ½ teaspoonful of nutmeg. turnip. butter. Chop the onion up fine. pepper and salt to taste. 2 oz. 4 eggs. drain the liquid. Lastly. a little nutmeg.

½ pint of milk. the pepper and salt. then drain the liquid from the vegetables. 2 cocoanuts grated. pepper. Pour it into a buttered jug. 1 quart of water. Then cut off little lumps with a spoon. . and serve with sippets of crisp toast. Let it cook gently for an hour. and salt. of vermicelli. Chop the onion and fry it brown in the butter or Allinson vegebutter in the saucepan in which the soup is to be made. 1 oz. of eschalots. wheatmeal. strain the mixture through a sieve and then return the soup to the saucepan. or Italian paste. the mace. and let the mixture thicken. and seasoning. CLEAR CELERY SOUP. the juice of a lemon. 2 blades of mace. add 4 pints of water. adding the mace. 1 large head of celery or 2 small ones. or Allinson plain rusks. and throw these into the soup and boil up before serving. and 1 blade of mace. of Allinson fine wheatmeal. and serve with a little plain boiled rice. of finely chopped parsley. 3 pints of water. Boil the cocoanut in the water. and add 1 oz. 1 breakfastcupful of fresh wheat. 1 oz.mix them with the soup. Return it to the saucepan. sago. 1 saltspoonful of cinnamon. COCOANUT SOUP. add it to the soup and let it boil up before serving. boil the soup up. 1 large Spanish onion. Let all cook until the celery is quite soft. and season the mixture with nutmeg. Make a paste of the eggs. ½ oz. CORN SOUP. of butter. the celery washed and cut into pieces. ½ oz. set it in a pan with boiling water. let the soup cook until this is quite soft. and lemon juice. 2 eggs. 2 oz. cinnamon. When brown. let it simmer for 5 minutes. pepper and salt to taste. of butter. pepper and salt to taste.

Set the vegetables over the fire with 1 quart of water. of butter. and add the lemon juice just before serving. Prepare the leeks as in the previous recipe. 1-1/2 pints of milk. 1-1/2 pints of milk. which will be in about 1 hour. the eschalots. and seasoning. Peel. 2 bunches of leeks. milk. and see no grit remains. Should the soup be too thick add a little hot water. Return the mixture to the saucepan. Add the milk. serve with sippets of toast. Cut off the coarse part of the green ends of the leeks. and cut up the potatoes. 1 dozen leeks.seasoning to taste. 1 oz. and boil the soup up again. and the juice of a lemon. 1 oz. Before serving add the lemon juice. LEEK SOUP (1). of potatoes. then cook both vegetables with 2 pints of water. so as to be able to brush out the grit. When the vegetables are quite tender. add the butter. add the milk and parsley. Wash the leeks well. boil up. add the butter. boil the soup up once more. pepper and salt to taste. of butter. Serve with Allinson plain rusks. and seasoning. LEEK SOUP (2). . When soft rub all through a sieve and return the soup to the saucepan. chopped up very fine. Let the whole simmer very gently for another ½ hour. 1 lb. and serve. and cook them until tender. Peel and wash the potatoes and cut them into dice. pepper and salt to taste. 1 lb. then cut them in short pieces. Steep the wheat over night in the water and boil it in the same water for 3 hours. and the juice of a lemon (this last may be omitted if not liked). butter. of potatoes. cut them into pieces about an inch long. and cut the leeks lengthways. rub them through a sieve. wash. and pepper and salt.

pepper and salt to taste. of grated cheese. let the soup simmer for 5 minutes. 1 carrot. . of butter. Cover them with water and stew them until tender. adding the fried onion. Chop the onion up roughly. pepper and salt to taste. Serve with sippets of toast. When all the ingredients are quite tender rub them through a sieve. cut it into small pieces. 1 medium-sized head of celery (or the outer pieces of a head of celery. and more water if the soup is too thick. prepare. When they are nearly soft add the tomatoes. of tomatoes. 2 tablespoonfuls of Allinson fine wheatmeal. of mushrooms. adding the butter and seasoning. of butter. 1 head of celery. ¼ lb.LENTIL SOUP. and add all to the lentils. 6 oz. wash. and set them over the fire with 2 quarts of water or vegetable stock. Rub them through a sieve. prepare the celery. 1 large Spanish onion. MILK SOUP. When tender add the macaroni cut into finger lengths. and cut up the vegetables in small pieces. of fresh ones. 3 pints of milk. add pepper and salt. saving the heart for table use). MACARONI STEW. Peel. 2 onions. 2 oz. ½ lb. of cold boiled macaroni. 1 breakfastcupful of tinned tomatoes or ½ lb. and fry it in the butter until beginning to brown. and cut up the potatoes. Chop up the vegetables and boil them in the water until quite tender. return the whole to the saucepan. 1 oz. each of lentils and potatoes. rub the wheatmeal smooth in the milk. Pick and wash the lentils. and the cheese. 1 oz. 2 turnips. 1 pint of water. add pepper and salt. Return the soup to the saucepan. pepper and salt to taste. 1 large Spanish onion. Wash. 1 lb. and serve.

OATMEAL SOUP. and let it boil up. and let the soup simmer for 10 minutes. PARSNIP SOUP. beat up the egg with the rest of the milk and mix the wheatmeal smooth with it. Peel and chop the onions. onions. ½ pint of milk. add the sugar. 1 turnip. some squares of Allinson wholemeal bread. pepper and salt. Boil 1-1/4 pints of milk. 1 tablespoonful of Allinson fine wheatmeal. 1 tablespoonful of vinegar. adding hot water it necessary. 1 quart of water. pepper and salt to taste. Boil all up together and season to taste. 1-1/2 oz. 6 oz. 1 oz. add the butter and pepper and salt. and pepper and salt. stir this into the boiling milk. Place the bread in the tureen. ½ lb. stir in the oatmeal and allow all to cook gently for 2 hours. Rub the mixture well through a sieve. 2 oz. ½ oz.MILK SOUP (suitable for Children). 1 onion. Scrape the parsnips and cut them up finely. ONION SOUP (French). of coarse oatmeal. 1-1/2 pints of milk. pour the boiling soup over it. and serve. and fry them a nice brown in the butter. Serve with sippets of toast or Allinson plain rusks. Return the soup to the saucepan. 1 egg. the outer part of a head of celery. of butter. The soup should be of a smooth. grated cheese. When brown add to it the cheese and 3 pints of water. 3 oz. 1 head of celery. set them over the fire with 2 quarts of water. of butter. cut up the celery and onion. 1 Spanish onion. 3 parsnips. and set the . of sultanas. creamy consistency. add the sultanas. 1 tablespoonful of Allinson fine wheatmeal. butter. When boiling. sugar to taste. Wash and cut the vegetables up small.

1 turnip. ¼ lb. or fried dice of Allinson wholemeal bread. at the same time stirring and thoroughly mixing the meal and water together. Return the soup to the saucepan. pepper and salt to taste. 1 Spanish onion. 1 lb. herbs. If the soup is too thick. 4 onions. of stale Allinson wholemeal bread. and cut into pieces. PEASE BROSE. 1 oz. 1 carrot. the butter and seasoning. butter. washed. 1 quart of water. of potatoes. 1 lb. 1 even teaspoonful of herbs. 4 tomatoes. add the tomatoes skinned and sliced. This is made by the Scottish peasant in this way. boil up for five minutes. This latter may be left out if preferred. and pours boiling water over it. pepper. Pick and wash the peas. and butter. and pepper and salt.vegetables over the fire with the water. of split peas. add the milk and the thickening. rub them through a sieve and return them to the saucepan. previously prepared and cut into small pieces. PEA SOUP. peeled. He puts some pea flour into a basin. 1 oz. 1 oz. the water. of butter. Allow 3 to 4 hours for the soup. Add the potatoes and the other vegetables. and before serving add the vinegar. pepper and salt to taste. of butter. and serve with fresh chopped mint. Boil it up. and pepper and salt to taste: when they are quite tender rub them through a sieve. ½ head of celery or a whole small one. When all the ingredients are soft. add more water. PORTUGUESE SOUP. and set them to boil in 2 quarts of water. When mixed he adds a little salt. of grated cheese. and eats it with or without oatcake. and let the whole . Slice the onions and fry them until brown.

RICE AND GREEN-PEA SOUP. a heaped up tablespoonful of finely chopped parsley. Cut up the bread into dice. 2 lbs. 1 breakfastcupful of shelled green peas. and put it into the tureen. add a little more. of potatoes. of grated cheese. Boil the rice in the water for 10 minutes. ½ stick of celery or the outer stalks of a head of celery. 2 oz. peel and chop roughly the onion. and pepper and salt to taste. Cook the vegetables in three pints of water until they are quite soft. butter. and let it stand for 10 minutes to allow the bread to soak. 4 oz. add the tomato juice and the cheese. stir until the soup boils and the cheese is dissolved. and serve. and cut in pieces the potatoes. with the butter and seasoning. add the milk. and seasoning. pour the soup over it. When quite soft.boil gently for 1 hour. Let it cook until the rice and . 1 oz. a breakfastcupful of tomato juice. 1 large Spanish onion. of butter. 1 oz. 1 pint of milk. of butter. 1 oz. RICE SOUP. Rub them through a sieve. add the peas. the butter and pepper and salt to taste. prepare and cut in small pieces the celery. pepper and salt to taste. 1 pint of milk. of rice. If too much of the water has boiled away. wash. if too thick add more water. return the fluid mixture to the saucepan. sprinkle the cheese over before serving. of rice. Mix the parsley in the soup just before serving. cover. saving the heart for table use. and boil the soup up again. Boil the rice till tender in 2-1/2 pints of water. Peel. 1 quart of water. POTATO SOUP. 3 oz. of butter.

Allow all to cook until thoroughly tender. 3 oz. 1 oz. add the milk and boil the soup up before serving. 1 pint of milk. Serve at once with sippets of toast. 1 teaspoonful of thyme. of rice. and water. 2 eggs. SCARLET RUNNER SOUP. 1 onion. 1 pint of water. seasoning. ½ oz. cut up the other vegetables and add them to the water. Boil the potatoes in their skins. of butter.peas are tender. A tablespoonful of finely chopped parsley may be added. pepper and salt to taste. Put the potatoes into a saucepan with the butter. 2 quarts of water. and thicken . or Allinson plain rusks. 4 onions. and water. of butter. and let the whole cook gently until quite soft. 1-1/2 lbs. 4 large potatoes. 1 carrot. and fry them with the butter until slightly browned. add the rice. pepper and salt. and 2 oz. of butter. Chop the onions up very finely. ST. 1-1/2 oz. ANDREW’S SOUP. add also the butter and pepper and salt. 1 pint of clear tomato juice (from tinned tomatoes). when tender peel and pass them through a potato masher. adding pepper and salt to taste. of Allinson fine wheatmeal. then rub through a sieve. remove the saucepan to the cool side of the stove and stir in the eggs well beaten. Return the soup to the saucepan (adding more water if it has boiled away much). then add the milk. 3 pints of water. tomato juice. seasoning to taste. 1 stick of celery. of French beans or scarlet runners. Allow the soup to simmer for 10 minutes. RICE AND ONION SOUP. which should be boiling. boil up again. String the beans and break them up in small pieces.

pepper and salt. ½ lb. butter. 1 large Spanish onion. 1-1/2 lbs.it with the wheatmeal. and serve with fried sippets of bread. 2 tablespoonfuls of Allinson fine wheatmeal. as this would make them curdle. add the wheatmeal. and seasoning to taste. serve with sippets of toast. 2 quarts of water. 1 oz. 1 lb. of potatoes. when the potatoes are quite tender. pepper. and stir it with the sorrel for 5 minutes. pepper and salt to taste. of sorrel. of Allinson wholemeal bread cut into small dice. 3 pints of water. pass the soup through a sieve. and chop fine the sorrel. Set it over the fire with the butter and stew for 5 minutes. pepper and salt to taste. Place the bread in the souptureen and pour the soup over it. wash. and let the soup simmer for ½ an hour. 1 lb. of butter. of butter. butter. but do not allow them to boil. SORREL SOUP (2). chop up the onion. . and boil both with the water. Pick. before serving add the eggs well beaten. 2 eggs. of sorrel. SORREL SOUP (French) (3). of butter. peel and cut up in slices the potatoes. Serve with sippets of toast. 1 oz. ½ lb. SPANISH SOUP. and set both over the fire with the water. and let the bread soak for a few minutes before serving. Pick. pepper and salt. let it simmer for 5 minutes. and chop up the sorrel. 3 pints of water. of sorrel. and salt until the onion is quite tender. 1 oz. add the water. Cover it up. Pick and wash the sorrel and drain the water. SORREL SOUP (1). wash.

rub all through a sieve. small handful of sorrel. 2 lbs. add the milk. Cut the carrots and turnip into small rounds. 1 quart of water. 1 teaspoonful of thyme. SPRING SOUP. whole onions. of butter. of spinach. to a quart of water.3 pints of chestnuts peeled and skinned. 1 turnip. 1 tea-cup of cauliflower cut into little branches. Wash the spinach well. Mix the wheatmeal with the melted butter as in the previous recipe. of butter. 1 oz. 2 Spanish onions. which will take 1-1/2 hours. 2 quarts of water. the juice of 1 lemon. and bring to the boil. stir into it the spinach. ¼ pint croutons. vinegar. add the butter. 1 chopped up onion. Rub them through a sieve and return the soup to the saucepan. boil all up. Boil the chestnuts and vegetables gently until quite tender. and pepper and salt to taste. Let it boil 10 minutes. and cook it in 1 pint of water with the onion and seasoning. and pepper and salt to taste. ½ head celery. heart of small white cabbage lettuce. ¼ pint of peas. Stamp the sorrel and lettuce into small round pieces. and cauliflower. 11/2 oz. 10 small spring onions. add a little water. 2 oz. simmer for ½ an hour. When the spinach is quite soft. ¼ pint asparagus points. 2 turnips cut up in dice. and add them with the leaf of chervil and tarragon to the soup. SPINACH SOUP. If the soup is too thick. 1 dessertspoonful of vinegar. 6 potatoes. 1 oz. and sift in the cheese before serving. 1 leaf each of chervil and of tarragon. pepper and salt to taste. add them with the chopped-up celery. and add the lemon juice last of all. of grated cheese. of Allinson fine wheatmeal. 1 pint of milk. or to shape. This will make about 3 pints of soup. 2 carrots. together with 1 teaspoonful of .

and butter. when the soup is boiling.sugar. together with ½ pint of peas. 3 pints of water (only 2 if tinned tomatoes are used). freshly cooked. 1 onion. Season and add ½ pint green peas previously boiled. 2 cabbage lettuces. 1 oz. TOMATO SOUP (1). a piece of mint. and cut up finely the vegetables and stew them in the butter for 10 minutes. pepper and salt to taste. 1 oz. serve with croutons. of tomatoes (or 1 tin of tomatoes). chop fine the onion. Then strain off the liquid and pass the vegetables through a sieve. of rice. butter. Cut the tomatoes into slices. Strain the mixture. and 3 pints of water. 1 teaspoonful of herbs. return it to the saucepan. 1 blade of mace. When all is quite tender add the peas and asparagus points. of tapioca. pepper and salt to taste. 1 pint shelled peas. let all cook until quite tender. SUMMER SOUP. pass the soup through a sieve. 1 large onion. and simmer gently for 3 hours. Cover with about 1 quart of cold water. 1 lb. sprinkle in the tapioca. Peel. TAPIOCA AND TOMATO SOUP. 1 cucumber. and set on the fire. of butter. 1-1/2 lbs. the herbs and seasoning to taste. bring to the boil. wash. and boil it up before serving. return the liquid to the saucepan. and let them cook with the water for about 20 minutes. and add the other . the mint. 1 carrot. 2 oz. Add them to the liquid again. of tomatoes. also cut up the cucumber and onion. 2 oz. 1 teaspoonful of herbs. Add the water. 2 oz. 1 turnip. of butter. the tomatoes skinned and cut in slices. small handful of spinach. Wash and cut up the lettuces. put them into a stewpan.

vermicelli. Let the soup cook gently until the rice is tender. Fry it brown with the butter in the saucepan in which the soup should be made. 2 Spanish onions. and 2 bay leaves (these may be left out it desired). return the soup to the saucepan. 2 large turnips. or 2 lbs. salt and pepper to taste. and allow the soup to cook until the vermicelli is soft. the bay leaves and 3 pints of water. Remove the pips from the marrow. and cook the vegetables for 20 minutes. ½ oz. It too thick. 1 tin of tomatoes. cut it into pieces. 2 large carrots. adding the butter. which will take from 5 to 10 minutes. 1 teacupful of pearl barley.ingredients and seasoning. Cover the vegetables with cold water and allow them to boil from 2 to 3 hours. Boil up and serve. then rub through a sieve and add butter and milk. When the onion is browned add the tomatoes (the fresh ones should be sliced). of finely chopped parsley. 1 pint of milk. TOMATO SOUP (2). butter. 1 onion. ½ oz. Peel the onion and chop it up roughly. pepper. pepper and salt to taste. add seasoning and the vermicelli. of fresh ones. VEGETABLE MARROW SOUP. chop up fine the onions. Then drain the liquid through a strainer or sieve without rubbing anything through. 1 medium-sized marrow. 2 oz. VEGETABLE SOUP. add this to . let all cook together for ½ an hour. return the soup to the saucepan. ½ pint of milk. rub the fine wheatmeal smooth with the milk. pepper and salt to taste. of butter. 1 oz. 2 tablespoonfuls of Allinson fine wheatmeal. and salt. of butter. 1 quart of water. Rub through a sieve. 1-1/2 oz. 1 large Spanish onion or 2 small ones. add more milk.

of potatoes. 1 pint of milk. pepper and salt to taste. chop up the onion pretty fine. 1 pint of milk. cut it into small pieces. When the celery and onion are quite tender mix the batter with them. 1-1/2 lbs. 1 large head of celery. 3 eggs. of vermicelli. Let the almonds and mace simmer in the water and milk for ½ of an hour. and add the parsley before serving. grease a pie-dish. of Allinson fine wheatmeal. remove the mace. Prepare the celery. Let the soup cook gently until the vermicelli is soft. 1 oz. 2-1/2 oz. of ground almonds. the eggs and the wheatmeal. 3 eggs. BATTER POTATO. 1 pint of milk. pepper and salt. and serve. 1 pint of water. and bake the savoury for 1-1/2 hours. WHITE SOUP. Eat with potatoes and tomato sauce. pepper . BATTER CELERY. Allinson fine wheatmeal. add pepper and salt to taste. and stew both gently in half the milk and the butter and seasoning. butter. two good-sized English onions. and the vermicelli. 1 English onion. pour the mixture into it. The batter is used to keep the ingredients together. to both of which they are in many particulars similar. of butter. and adds to their wholesomeness. 2 oz. 4 oz. Make a batter meanwhile with the rest of the milk. allow it to simmer for 5 minutes. 6 oz. BATTERS These dishes take the place of omelets and frequently of pies.the soup. ½ lb. 2 blades of mace.

turn into it the potatoes and onions. drain them. fry them in the butter until fairly well cooked. wheatmeal. and eggs. pepper and salt to taste. of tomatoes (or three parts of a tin of tomatoes). ½ lb. 1 pint of milk. and the eggs well beaten. 1-1/2 lbs. ½ lb. ½ dozen eschalots. and let it get boiling hot. BATTER VEGETABLE. of Allinson fine wholemeal. and cut them into slices. and slice them ¼ inch thick. rub . ½ lb. stirring frequently until the vegetables begin to brown and get soft. Make the batter with the milk. 2 oz. pepper and salt. SAVOURIES ARTICHOKES AUX TOMATOES. add the vegetables and seasoning. Make tomato sauce as follows: Chop the eschalots up very finely. ½ lb. of shelled green peas (if in season). slice the tomatoes and stew both in ¾ pint of water for 20 minutes. Grease a pie-dish. 2 lbs. Put the butter into the frying-pan. and bake the savoury for 11/2 hours. of turnips. of potatoes. thicken the sauce with the wheatmeal. Make a batter of the milk. and season with pepper and salt. Cut the vegetables into small dice. Chop fine the onions. of Allinson fine wheatmeal. of butter. Parboil the artichokes. 3 eggs. of onions. 1 oz. then dry them on a cloth. stir the fried potatoes and onions into it. meal. This is a very tasty dish. 1 oz. adding seasoning and the butter. 8 oz. of artichokes. Bake the mixture in a pie-dish for 1-1/2 hours in a moderate oven. Serve with vegetables and tomato sauce.and salt to taste. Peel and wash the potatoes. of carrots. ½ lb. and fry them together. of butter. turn the mixture into it.

. a little nutmeg. ½ lb. a crust is put on the top. Finish with a good sprinkling of cheese. 3 oz. and may be eaten with potatoes. of Allinson wholemeal bread. wash them. just covering them. Cut the bread into slices and butter them: arrange in layers in a pie-dish. Whip up the eggs. flavoured with pepper. mix them with the milk and pour the mixture over the bread and cheese in the pie-dish. salt. pepper and salt to taste. vegetables. of grated cheese. a cup of water is poured in to make the gravy. soaked tapioca. salt. salt. and sauce. Bake the savoury until brown. This is made from boiled beans. Pour the custard back into the basin. and dusting with pepper. pepper. 1 pint of milk. and put into pots make an excellent substitute for potted meat. pour it over the artichokes and stew both gently until the artichokes are quite tender. and butter are added. BUTTER BEANS WITH PARSLEY SAUCE. This is a tasty dish. BREAD AND CHEESE SAVOURY. BEAN PIE. 3 eggs. serve with potatoes. and steep them over night in boiling water. and mace. and then baked for 1 hour or so. and some butter.through a sieve. If this is done 2 or 3 times the top slices of bread and butter get soaked and then bake better. This should also be done when a bread and butter pudding is made. which are put in a pie-dish. and a little nutmeg. flavouring herbs. and repeat the pouring over the contents of the pie-dish. Cold beans are very nice if warmed in a frying-pan with oil or butter. Pick the beans. Mashed beans. spreading some cheese between the layers. which it will be in about ¾ of an hour.

of Allinson fine wheatmeal. The beans should be cooked in only enough water to keep them from burning. 8 oz. pepper and salt to taste. 6 medium-sized carrots. pepper and salt to taste. 1 tablespoonful of Allinson fine wheatmeal. add only just sufficient for absorption. 4 oz. Cut up the cauliflower and potatoes. This dish should be eaten with potatoes and green vegetables. the seasoning. Set the rice in the form of a ring on a dish. CAULIFLOWER AND POTATO PIE. sprinkle half the cheese between the vegetables. which will be in about 2 hours. pepper and salt to taste. of beans for each person. 3 eggs. the juice of ½ a lemon. meanwhile slice the carrots and stew them in 1 pint of water and 1 oz. The sauce is made thus: 1 pint of milk. then last of all add the lemon juice. of cold boiled potatoes. 1 breakfastcupful of rice. also the butter cut into little bits. 1 lb. 2 oz. pile the carrots in the centre. add seasoning and the parsley. Boil the milk and thicken it with the flour. of butter. of butter. Boil the rice in 1 quart of water until quite tender and dry. sprinkle a few breadcrumbs over the whole. which should first be smoothed with a little cold milk. 1-1/2 oz. CARROTS AND RICE. 1 tablespoonful of finely chopped Parsley. of grated cheese. until quite soft. of butter until quite tender. 1 fair-sized boiled (cold) cauliflower. make a batter of the milk and eggs . a handful of finely chopped parsley. and bake the dish in a moderate oven for 20 minutes. therefore. 1 pint of milk.Allow 2 or 3 oz. 1 tablespoonful of Allinson fine wheatmeal. In the morning. and the parsley. let them cook gently in the water they are steeped in with the addition of a little butter. thicken them with the meal. when it boils away.

and meal, add seasoning to it, place the vegetables in a pie-dish, pour the batter over them, cut the butter into little bits and put them on the top of the pie, sprinkle the rest of the cheese over all, and bake for 1 hour. CAULIFLOWER PIE. 1 small cauliflower, ¾ lb. of potatoes, ½ lb. of Allinson fine wheatmeal, 3 eggs, ¾ pint of milk, 1 oz. of butter, 1 saltspoonful of nutmeg, pepper and salt. Parboil the cauliflower and potatoes, cut the former into pieces and slice the potatoes; place both in a pie-dish with the butter and seasoning; make a batter of the meal, milk, and the eggs, well beaten; pour it over the vegetables, mix well, and bake 1-1/2 hours. CELERY À LA PARMESAN. 2 heads of celery, 1 pint of milk, 2 oz. of Parmesan, or any other cooking cheese, 2 tablespoonfuls of breadcrumbs, 1 oz. of butter. Cut the celery into pieces 3 inches long, stew it in the milk until tender; drain the milk and make a sauce of it, thickening with Allinson fine wheatmeal, and adding the cheese and seasoning to taste. Put the celery into a piedish, pour the sauce over it, sprinkle the breadcrumbs over the whole, place the butter in little pieces on the top, and bake for 15 minutes in a moderate oven. CELERY CROQUETTES. 1 or 2 heads of celery, a teacupful of dried and sifted Allinson breadcrumbs, 2 eggs, pepper and salt to taste. Well wash the celery, remove the coarse outer stalks, and steam the parts used until they are a little tender. Then cut them into pieces about 2 inches long, dip them first into the egg whipped up, then into the breadcrumbs, and fry them in boiling butter,

vege-butter, or olive oil until a nice brown; dust with pepper and salt, and serve up very hot; eat with white or tomato sauce. CHESTNUT PIE. 2 lbs. of chestnuts, 1 head of celery, 1 large Spanish onion, ½ lb. of Allinson fine wheatmeal, 4 oz. of butter, pepper and salt. Boil the chestnuts until partly tender, and remove the skins; cut the celery into pieces, removing the outer very hard pieces only, slice the onion and stew until tender in 1 pint of water; mix all the ingredients together, adding 1 oz. of the butter and seasoning to taste; make some pastry of the meal, 3 oz. of butter, and a little cold water; turn the vegetables into a pie-dish, cover the dish with the pastry, and bake the pie for 1 hour; serve with brown gravy. COLCANON. 1 large cabbage, 1 pint of mashed potatoes, 2 oz. of grated cheese, 2 eggs, 1 oz. of butter, ½ saltspoonful of nutmeg, pepper and salt to taste. Boil the cabbage in 1 pint of water until quite tender, drain the water off to keep for stock, chop the cabbage up fine; mix it with the mashed potatoes, the butter and seasoning and the grated cheese; beat up the eggs, and mix these well with the rest; press the mixture into a greased mould, heat all well through in the oven or in a steamer, turn out and serve with a white sauce. This can be made from cold potatoes and cold cabbage. CORN PUDDING. 1 tin of sweet corn, 1 pint of milk, 4 eggs, 1 oz. of butter, 8 oz. of Allinson fine wheatmeal, ½ saltspoonful of nutmeg, pepper and salt to taste. Make a batter of the meal, eggs and

milk, add the other ingredients, pour the mixture into a pie-dish, and let it bake 1 hour. CURRY BALLS. 8 oz. of rice, ½ oz. of butter, 1 good teaspoonful of curry, 2 eggs, pepper and salt to taste, some oil or butter for frying, and 1 teacupful of raspings. Boil the rice in 1 pint of water, adding the butter and seasoning. When the rice is dry and tender mix in the curry, beat up 1 egg, and bind the rice with that. Form into balls, dip them in the other egg, well beaten, then into the raspings and fry them a nice brown in oil or vege-butter. CURRY SAVOURY. 1 breakfastcupful of rice, 1 ditto of Egyptian lentils, 1 lb. of tomatoes, 1 dessertspoonful of curry, 2 eggs well beaten, 1 oz. of butter, salt to taste. Boil the rice and lentils together until quite tender, and let them cool a little. Slice the tomatoes into a pie-dish, mix the curry, eggs, and salt with the rice and lentils, add a little milk it necessary; spread the mixture over the tomatoes, with the butter in bits over the top, and bake the savoury from ½ to 1 hour. FAVOURITE PIE. 3 oz. of macaroni, 2 breakfastcupfuls of Allinson breadcrumbs, 2 onions, chopped very fine, 2 breakfastcupfuls of tinned tomatoes, 3 eggs, well beaten, 3 oz. of butter, 1 dessertspoonful of curry, salt to taste. Boil the macaroni until tender, and cut it up into pieces 1 inch long; fry the onion brown in the butter, mix the breadcrumbs with the tomatoes, add the eggs, curry, onion and salt, and mix all this with the macaroni; turn the mixture into a piedish, and bake the pie for 1 hour.

FORCEMEAT BALLS. 2 oz. of breadcrumbs, 6 oz. of boiled and grated potatoes, 1 gill of milk, 2 eggs, some Allinson fine wheatmeal ¼ teaspoonful of nutmeg, 3 finely chopped onions, 2 handfuls of spinach, 1 handful of parsley, 1 ditto of lettuce, all chopped fine. Soak the breadcrumbs in the milk, add the potatoes, eggs well beaten, all the vegetables and seasoning; mix sufficient of the wheatmeal with the rest to make the mixture into a fairly firm paste, form this into balls, drop these in boiling clear soup or water (according to requirements), and boil them for 5 to 10 minutes. HAGGIS. 2 oz. of wheatmeal, 1 oz. of rolled oatmeal, 1 egg, ½ oz. of oiled butter, ½ lb. small sago, 3 eggs, 1 large Spanish onion, 1 dessertspoonful of mixed powdered herbs, 1 oz. of butter, pepper and salt to taste, and a little milk if needed. Swell the sago over the fire with as much water as it will absorb; when quite soft put into it the butter to melt, and, when melted, mix in the oatmeal and wheatmeal. Grate the onion, and whip up the eggs; mix all the ingredients together, not forgetting the herbs and seasoning. The whole should be a thick porridgy mass; if too dry add a little milk. Butter a pudding basin, pour into it the mixture, place a piece of buttered paper over it, tie a pudding cloth over the basin, and steam the haggis for 3 hours. HERB PIE. 1 handful of parsley, 1 handful of spinach, and 1 of mustard and cress, 2 lettuce hearts sliced fine, 2 small onions, and a little butter, 3 eggs, 1 pint of milk, and ½ lb. of Allinson fine wheatmeal. Chop all the vegetables up finely, and mix them with a batter made of the milk,

pour it over the vegetables. HOT-POT. 1 lb. 1 breakfastcupful of tinned tomatoes. of Allinson fine wheatmeal. and bake the pie 1-1/2 to 2 hours in a moderate oven. make a batter with the milk. ½ lb. 1 lb. and cut into thin slices. LENTIL PIE. place bits of butter over the top. of potatoes. 1 lb. washed. Those who do not like tomatoes can leave them out. or ½ lb. of onions. a little nutmeg. parboil them in 1 pint of water. 1 teaspoonful of thyme. 1 pint of milk. 1 oz. ½ teaspoonful of herbs.meal. pepper and salt to taste. mix well. and bake it for 1-1/2 hours. Add a little more hot water if necessary while baking to make up for what is lost in the cooking. 3 eggs. 11/2 oz. and eggs. place them on the top of the potatoes. dust a little pepper and salt between the layers. and the dish will still be very savoury. ¾ lb. Cut up into dice the potatoes and leeks. and the onions peeled and cut into thin slices. and seasoning. of potatoes. adding the herbs. and finish with a layer of potatoes. and meal. of sliced fresh ones. 8 oz. Cut the butter into little bits. of potatoes. butter. fill the dish with hot water. The potatoes should be peeled. 1 heaped-up teaspoonful of herbs. of lentils. pepper and salt to taste. 1 bunch of leeks. LEEK PIE. season it with pepper and salt. eggs. Arrange the vegetables and tomatoes in layers. pour the mixture into a buttered pie-dish. of tomatoes. of butter. place the vegetables in a piedish. mix all well. 1-1/2 . 1 Spanish onion. and bake the hot-pot for 2 hours or more in a hot oven. butter. 3 hard-boiled eggs. 2 lbs.

Drain and serve. beating all well together. and if necessary gradually a little more water to prevent the lentils from burning. 1 dessertspoonful of lemon juice. and mix the fried vegetables. 2 eggs. herbs. but only just enough to make the mixture keep together. beat up one of the eggs and add it to the mixture. Pick and wash the lentils. pepper and salt to taste. beat up the second egg. vege-butter or oil for frying. of butter. set them aside to cool. Have the lentils cooked beforehand. Fry the onion in 1-1/2 oz. of butter. Turn the mixture into a pie-dish. and cut into dice the potatoes and onion. add a very little milk. of mushrooms. tomatoes. when this is absorbed add the tomatoes. Form into rissoles. Cover with a short crust. of lentils. 1 breakfastcupful of tinned tomatoes. and pour over as much water or vegetable stock as may be required for gravy. If it is too dry. wash. ½ lb. and fry them in the butter until nearly soft. 6 oz. 1-1/2 oz. and fry the rissoles a nice brown in boiling butter or oil. of butter. pepper and salt . 6 oz. and like a pureé (which will take from 1 to 1-1/2 hours). lentils. 1 breakfastcupful of breadcrumbs. LENTIL RISSOLES. roll them into the egg and raspings.oz. of lentils. butter. 1 ounce of butter. When the lentils are quite soft. Peel. and boil them in enough water to cover them. and add pepper and salt to taste. Mix the lentils and the breadcrumbs. Scald and slice the tomatoes. LENTIL TURNOVERS. mix it with the lentils as they are stewing. and bake the pie for 1 to 1-1/2 hours. and seasoning well together. pepper and salt to taste. 1 English onion chopped very fine. 1 finely chopped onion. some raspings. Quarter the eggs and place them on the top.

picked and washed. the eggs. vegetables. scatter breadcrumbs over the top.to taste. 1 oz. some breadcrumbs. wash. and serve with brown sauce. ½ lb. ½ a cupful of tinned tomatoes. Roast the rice in a frying-pan in half of the butter until browned. 1 English onion. 1 dessertspoonful of curry. of butter. add the curry. turn half over. 2 oz. and cut up the mushrooms. and salt to taste. Add them to the lentils now cooking. pepper and salt to taste. LENTILS (POTTED). Smooth the curry with 1 spoonful of water. and salt to the cooked rice and lentils. 1 lb. and meanwhile make a paste of 6 oz. AND RICE. When the lentils are quite soft. cut into squares of about 4 inches. Peel. and press the edges together. LENTILS (CURRIED). Spread all over the tomatoes. 1 blade of mace. Bake for 15 minutes in a floured tin. Pick and wash . Let it cool. and cook them in only as much water as they will absorb. the whole should be a fairly firm pureé. 1 breakfastcupful each of lentils and rice. of Allinson fine wheatmeal and 2 oz. and fry both in the butter. Bake the savoury for ¾ of an hour to 1 hour. Scald and skin the tomatoes. and mix all well. of fresh tomatoes or ½ a tinful of tinned ones. When tender set them aside to cool a little. cut up the rest of the butter in pieces and place them here and there over the breadcrumbs. Place some of the lentil mixture in each. and potatoes. 3 eggs. cut them into slices and place them in a buttered pie-dish. moisten the edges. then set it over the fire with 1-1/2 pints of water and the lentils. Pick and wash the lentils. well beaten. of butter or vegebutter and a little water. of butter. Roll the paste out thin. FOR SANDWICHES. also the lemon juice and seasoning. chop fine the onion. of lentils.

and fry them in the rest of the butter. ½ teaspoonful of herbs. of rice. chop up the onion. and serve. Serve with tomato sauce. and fry them in 1 oz. of butter. 1 teacupful of breadcrumbs. carrots. 2 oz. of butter. ¼ lb. of butter. 2 oz. pepper and salt to taste. add a little more water as may be required. 1 breakfastcupful of potatoes cut into small dice. 2 oz. ½ teacupful of mashed potatoes. of grated Parmesan cheese. if necessary add a little milk to make it into a paste. stir them sometimes to prevent burning. Before serving add the butter and cheese. and salt. also pepper and salt. and celery mixed (the latter cut up small). MINESTRA. Chop fine the onion and fry it a nice brown in the butter. a little milk. add also pepper and salt to taste. 1 small onion. MUSHROOM CUTLETS. adding the mace. 1 teaspoonful of finely chopped parsley. only just covered with water. Then use for making sandwiches with very thin bread and butter. onions. 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. of mushrooms. pepper. stir a few minutes. dip them in the other egg well beaten. 2 eggs. ¼ lb. . add the fried onions and tomatoes to the lentils. 2 breakfastcupfuls of flagolet beans. and cook all together gently until the rice is soft. When they are done remove the mace and turn the lentils out to get cold. adding more water if necessary.the lentils. add the rice. Peel and cut up the mushrooms. shape the mixture into cutlets. and set them over the fire to cook. 1 egg well beaten. Mix the mushrooms and onion with the breadcrumbs. If too dry.

and place them on the top. of potatoes. of mushrooms. of butter. and tomato sauce. MUSHROOM SAVOURY. 1 pint of milk. 1 oz. parboil them with 1 pint of water. 1 tablespoonful of vermicelli broken up small. and cook the mushrooms and onion for 10 minutes with the butter in ½ pint of water. 1 Spanish onion. of butter. and fry them and the onion in the butter. and 3 hard-boiled eggs. Mix all well in the pie-dish. adding pepper and salt to taste. 1 small onion chopped fine. wash. and bake the savoury for 1 hour. and cut them into pieces the size of walnuts. and cut them into 2 or 4 pieces. and turn them into a pie-dish with the water. When they have cooked in the butter for 10 minutes add them to the other ingredients. and season with pepper and salt. 2 oz. melt the butter in the frying-pan and fry the mushrooms and onion in it. ½ lb. Pour the mixture into a greased pie-dish. 1-1/2 lbs. Serve with green vegetables. Crush the rusks and soak in the milk. of mushrooms. Peel and wash the mushrooms. 1 lb. MUSHROOM TARTLETS. of butter. 4 ounces of Allinson plain rusks 3 eggs. pepper and salt to taste. and pepper and salt to taste. 1 teaspoonful of mixed herbs. Chop up the onion.MUSHROOM PIE. of mushrooms. a good deal of liquid will run from the . and bake the pie for ¾ of an hour to 1 hour. and cut up the mushrooms. according to their size. add the eggs well whipped. 1 oz. Peel and wash the mushrooms and cut them up. 1 small English onion. quarter the eggs. adding the herbs and seasoning. 1-1/2 lbs. pepper and salt to taste. chop up the onions very fine. Peel. cover with a short crust. Peel and wash the potatoes. potatoes.

3 oz. 3 oz. butter. and fry them in the butter for . Fry the stalks and eschalots in the butter. cut them up in small pieces dredge them with pepper and salt. fill with the mixture. 4 eschalots chopped very fine. line a large plate and heap the mushrooms upon it. cover with crust. ½ lb. 1 teaspoonful of Allinson cornflour. 1 lb. of the butter. and a little cold water. let the mixture cool. 4 oz. bake the pie ¾ hour in a moderate oven. stir into it the vermicelli. pepper and salt to taste. of medium-sized mushrooms. line some tartlet tins with Allinson wholemeal crust. strain.—The stalks of the mushrooms. of mushrooms. MUSHROOM TART AND GRAVY. and thicken it with the cornflour. 3 bay leaves. roll it out. keep a little of the paste. Pick and wash the mushrooms. For the pastry. make pastry with the meal. of butter. ½ oz. return the sauce to the saucepan. then gently cook them in ¾ pint of water for ½ hour. pick and wash the mushrooms. which let cook in the juice until tender. dredge well with pepper and salt. of butter (or 3 tablespoonfuls of Allinson frying oil). adding seasoning and the bay leaves. 1 oz. cut this into thin strips and lay them in diamond shape across the pie. bake in a moderate oven. MUSHROOM TURNOVERS. of butter or Allinson frying oil. and press the edges well together. and cut the rest of the butter into bits to be scattered over the mushrooms. of Allinson fine wheatmeal. remove the stalks. pepper and salt to taste. ½ lb. of butter. when you line the plate. The Gravy. ½ lb. pepper and salt to taste. Make the pastry of the meal. dry them and cut them into pieces.mushrooms. of Allinson fine wheatmeal. and a little water.

of butter. cut it in squares of about 4 inches. also the seasoning. cut the rest of the paste into thin strips. boil them a few minutes in a little water. pepper and salt. keeping back a small quantity of the paste. and stew them with 1-1/2 oz. line with it a baking-tin. bake the tart in a moderate oven until golden brown. mix with them the eggs. of Allinson fine wheatmeal. stew them in the butter . Make a paste with the meal and the rest of the butter. Roll the paste out. and drain them. and lay these crossways over the tart. forming diamondshaped squares. 2 medium-sized Spanish onions. eggs. 1 oz. and place as much mushroom on each as it will conveniently hold. 4 oz. very tasty. and cream into the paste-lined tin. and 2-1/2 oz. ONION TURNOVER. of Allinson fine wheatmeal. ½ pint of cream. 3 eggs. Chop the onions fine. and bake them in a moderate oven for an hour. of butter without browning them. 1 lb. pour the mixture of onions. 1 lb. 3 eggs. Serve with brown gravy. of butter (or Allinson frying oil). OATMEAL PIE-CRUST. Press the edges of each square together. and the cream.5 to 10 minutes. each of medium oatmeal and Allinson fine wheatmeal. of English onions. Make the crust in the usual way with cold water. When tender let the onions cool. and more digestible than white flour pastry. folding them in triangular shape. 6 oz. ONION TART. 2-1/2 oz. 4 oz. well beaten. ½ lb. of vege-butter or butter. of butter or oil. pepper and salt to taste. of Spanish onions. It will be found beautifully short. Slice the onions. For the pastry.

peel. Sprinkle in the thyme. of wheatmeal. remove the mixture as it begins to set. flavour with herbs. For the crust. 2 lbs. place the onions and eggs on it. and bake 1 hour. and mix all the ingredients well. pinching the edges over. Add pepper and salt. Have ready the pastry made with the meal.for 10 minutes. and boil in about 1 pint of water. and mix all with the potatoes and tomatoes. Mix them with the potatoes in a pie-dish. 1 dessertspoonful of thyme. 2 lbs. 1 Spanish onion. of tomatoes. add a little soaked tapioca and very little butter. ½ lb. Quarter the eggs and place the pieces on the top of the vegetables. Slice potatoes and onions. adding the butter and the vermicelli or sago. and a little cold water. put into a pie-dish. This is a Turkish dish. and as much cold water as needed. Roll or touch with the fingers as little as possible. fold the pastry over. and salt. and mix with milk instead of water. Boil the potatoes in their skins. 3 hardboiled eggs. cover the dish with it. of vermicelli or sago. stew with a little water until nearly done. of potatoes. roll it out. and cut them into pieces. and . Eat this pie with green vegetables. POTATO PIE. 1 oz. Serve with gravy. of butter or a proportionate quantity of Allinson frying oil to 1 lb. cover with short wheatmeal crust. and bake the turnover brown. adding the seasoning beat up the eggs and mix them well with the onions over the fire. Chop up roughly the onion. Make the crust. pepper. of butter. pepper and salt to taste. and when nearly soft drain. of Allinson fine wheatmeal. 3 oz. of butter. POTATO AND TOMATO PIE. scald and skin the tomatoes and cut them into pieces also. 1 oz. Cook until soft. To make a very plain pie-crust use about 2 oz. butter.

and 1 teaspoonful of Allinson cornflour for thickening. a layer of apple and onion. let cook until the potatoes are about half done. butter a pie-dish with ½ oz. of mushrooms. pepper and salt. and a little hot milk.bake the pie from ¾ of an hour to 1 hour. Meanwhile skin. QUEEN’S ONION PIE. and cut into pieces the mushrooms. and let all stew together until tender. Thicken the liquid with the cornflour. repeat this until your dish is full. ½ teaspoonful of spice. add them to the other ingredients. and bake the pie for 1 hour. The crust looks better if brushed over with white of egg before baking. cut into slices the onions and apples. ½ lb. 1-1/2 lbs. QUEEN’S APPLE AND ONION PIE. 1 Spanish onion. 3 oz. wash. well beaten. 2 oz. the spice and seasoning until quite tender. the butter and seasoning. 1-1/2 lbs. Peel. and enough hot milk to smooth the breadcrumbs. of butter. 1 teaspoonful of mixed herbs. wash. 2 lbs. 3 breakfastcupfuls of Allinson breadcrumbs. stew them gently (without adding-water) with 1 oz. of Spanish onions. POTATOES AND MUSHROOM STEW. boil up. and set both over the fire with 1 pint of water. 1 oz. of butter. 3 lbs of Spanish onions. Mix the breadcrumbs with the eggs. 1 tablespoonful of finely chopped parsley. and serve. chop up the onion. Place the rest of the butter on the top in little bits. place a layer of breadcrumbs in your dish. 3 breakfastcupfuls of Allinson breadcrumbs. of potatoes. finishing with breadcrumbs. of apples. 3 eggs. Serve with brown gravy. pepper and salt to . of the butter. of butter. and cut into pieces the potatoes. of butter. 3 eggs. pepper and salt to taste.

” place the onions and breadcrumbs in layers as in the previous recipe. . adding the herbs and seasoning. ½ oz. and bake it until lightly brown. meanwhile whip the eggs well. SAVOURY CUSTARD. but any kind of cooking cheese can be used. 3 eggs. of butter. SAVOURY CUSTARD (Another way). Stew the onions in 2 oz. Proceed as above. finishing with breadcrumbs. Cut the tomatoes into slices. 2 lbs. add the eggs beaten up.taste. 6 oz. then one of tomatoes and so on until full. 1 quart of milk. 1 dessertspoonful of finely chopped parsley. and stew them gently with 1 oz. Mix well with the hot milk. place in it first a layer of breadcrumbs. Parmesan is the best. ½ a saltspoonful of nutmeg. and bake 1 hour. 1 tablespoonful each of finely chopped parsley and spring onion. pour the mixture into a buttered pie-dish. pepper and salt to taste. Serve with green vegetables and potatoes. Prepare the breadcrumbs in the same way as for “Queen’s Onion and Apple Pie. of the butter. 1 quart of milk. the onions and seasoning for 10 minutes. 6 eggs. Grease a pie-dish. of tomatoes. Put the rest of the butter in little bits on the top of the pie. 2 finely chopped onions. of grated cheese. then add the parsley. pepper and salt to taste. QUEEN’S TOMATO PIE. and bake in a moderately hot oven until set. Heat the milk. pepper and salt to taste. of butter. 8 breakfastcupfuls of Allinson breadcrumbs. a little boiling milk. and a little hot milk. and mix the cheese and seasoning with them. Soak the breadcrumbs with enough hot milk to just moisten them through. 6 eggs.

of butter. potatoes. add the mashed potatoes. of butter. ½ lb. mix all well. and bake until set. dissolve part of the butter on the stove and add both to the other ingredients. of Allinson bread. 4 pickled walnuts and the vinegar to taste. SAVOURY PICKLED WALNUT. SAVOURY FRITTERS (1). 6 oz. 3 eggs. of butter. 1 teacupful of mashed potatoes. Mash up the pickled walnuts. or oil a nice brown. Serve with apple sauce. Mix a third of the onions with the breadcrumbs. onion. add the parsley. eggs and seasoning. Form into fritters. Whip up the eggs and mix both ingredients with the breadcrumbs. 1 teaspoonful of powdered mixed herbs. 1 oz. and seasoning. of onions. and fry in butter or oil. 12 oz. and fry them a nice brown. pepper and salt. Chop the onions up small and fry them in the butter. 2 eggs. then add the sage to them. 1 large English onion. pepper and salt to taste. mix all well. 1 grated English onion. form into fritters. 1 tablespoonful of finely chopped parsley. of breadcrumbs. add the eggs well beaten. dredge with flour. ½ saltspoonful of nutmeg. 1 teaspoonful of powdered sage. and mix all well together. 2 oz.mix the herbs and onion with the custard. of breadcrumbs. 2 eggs. herbs. SAVOURY FRITTERS (2). 1 pint of milk. Soak the bread in the milk. Butter a pie- . pepper and salt to taste. 1-1/2 oz. ½ lb. 1 teaspoonful of dried sage. pepper and salt to taste. herbs. Serve with vegetables. The remainder of the onions place round the fritters on the dish. Chop the onion up fine and fry it brown in the butter. and sauce.

of butter. Make a paste of the wheatmeal. ½ lb. 2 hardboiled eggs. slice the tomatoes. and 2 oz. SAVOURY PIE. 4 eggs. adding the herbs. 1 lb. cover the vegetables with it. Rub the butter into the flour. pepper and salt to taste. of haricot beans. Pour over the mixture 1 pint of water. Bake the little tartlets in a . SAVOURY TARTLETS. of tomatoes. 1 gill of cream. of Allinson fine wheatmeal. pour in the mixture. the rest of the butter and a little cold water. 1 oz. mixing the paste with a knife. ½ lb. of butter. fill with the egg and cheese mixture. Heat the butter in a frying-pan. of onions. 6 oz. the cheese and seasoning with the eggs. cut the potatoes in small dice. and seasoning. place them in a pie-dish. Have the beans boiled the previous day. 1 oz. and bake. Roll it out thin. and when boiling stir in the eggs and cheese mixture. 4 oz.dish with the rest of the butter. Dissolve the mustard in a little water. Turn the mixture into a bowl to cool. of butter. Moisten the edges of the paste in the patty pans. stirring it with a knife over the fire until set. of butter. and press the edges together. 1 teaspoonful of herbs. Whip up the eggs and add to each egg 1 dessertspoonful of water. grated cheese. 4 oz. chop up the onions and boil them in a little water until soft. ½ lb. pepper and salt to taste. line small patty pans. and mix all the ingredients thoroughly in the pie dish. For the crust 6 oz. of fine wheatmeal. Meanwhile have ready the paste for the pastry. cover with paste. and let it cook for 1 hour in the oven. cut up the eggs. 1 teaspoonful of mustard. of parboiled potatoes. and bake the pie 1 hour in a moderate oven. add enough water to make it hold together. mix this.

. they will take from 15 to 20 minutes. Serve very hot with grated cheese. of butter. SPANISH ONIONS AND CHEESE. add pepper and salt. 4 oz. and serve at once with squares of toast. of cheese. cut up the butter into bits and scatter it over the breadcrumbs. sprinkling cheese and a little pepper and salt between each layer. the strained juice of one tin of tomatoes. taking care to keep the contents of the saucepan boiling fast. Chop fine a handful of parsley. Peel and slice the onions thinly and grate the cheese. according to number in family. 1 oz. of spaghetti. Finish with the cheese. This is a very savoury dish and suitable for an evening meal. and 1 oz. 1 lb. pepper and salt. scatter breadcrumbs on the top. throw in the spaghetti. pepper and salt to taste. Set them over a fire in a saucepan with a piece of butter the size of a walnut. a few breadcrumbs. Pour a small teacupful of water into the pie-dish. Mix the tomato juice with 1 pint of water and let the liquid come to the boil. of butter. let them stew gently for 1-1/2 hours. 1 lb. of Spanish onions. and 1 teacupful of water. when there will be a lot of juice boiled out of the onions. SPAGHETTI AUX TOMATOES. This is a very nice dish for the evening meal. let the onions simmer a few minutes longer. then mix the parsley with them. add the butter and seasoning. thicken the liquid on the onions with some Allinson fine wheatmeal.moderately hot oven until done. time from 15 to 20 minutes. Arrange the onions in a pie-dish in layers. SPANISH ONIONS (Stewed). and cook until tender. Cut up lengthways as many onions as may be required.

and cook the vegetables 10 minutes longer. when they are tender. This is nice eaten cold as well as hot. which should be ready on a hot dish on slices of toast. of butter. pepper and salt. of butter. and mix it with the eggs well beaten. and thicken it with the cornflour. drain it dry. pepper and salt to taste. Then drain them. 1 heaped teaspoonful of cornflour. and a little more water if necessary. 1 oz. add the tomatoes cut in slices. and serve. of tomatoes. butter. Cut up into dice the potatoes and onions. 2 lbs. 2 finely chopped onions. Boil the milk with the butter and seasoning. the milk and vermicelli. the time necessary being about 2 to 2-1/2 hours. SPINACH DUMPLINGS. juice of ½ a lemon. and some Allinson fine wheatmeal. let the whole simmer for another 10 minutes. 1 oz.and bake about 2 hours. and stew them with the butter and very little water. of butter. of spinach. Boil the sauce up again and pour it over the onions. 1 lb. chop the spinach fine. Add as much of . 2 lbs. the lemon juice. of vermicelli. 3 eggs. ½ pint of milk. 1 oz. keeping the water they were boiled in as stock for soup or stew. Choose as many onions of equal size as are required and boil them whole in plenty of water until tender. 2 oz. of potatoes. 1 lb. Make the sauce as follows: ½ pint of milk. Add seasoning. boil it with the onions without water until quite tender. Pick and wash the spinach. and seasoning. SPANISH STEW. pepper and salt. of Spanish onions. SPANISH ONIONS AND WHITE SAUCE.

. milk. Have ready the brown sauce. and tie them on with white cotton. thicken with the cornflour. Boil the onions for 20 minutes and drain them. ½ pint of milk. the sage. quarter them—chop fine the onion. and let it all simmer for 20 minutes. and fry both in the butter for 10 minutes. pepper and salt to taste. 4 good-sized Spanish onions. of the butter. and salt. remove the threads of cotton. Add the water. Beat up the egg. of butter. and mix with the breadcrumbs. boil up and serve with curried or plain boiled rice. 1 dessertspoonful of Allinson cornflour. pepper. 1 breakfastcupful of Allinson breadcrumbs. 1 lb. and seasoning. Cut a piece off the top of each onion and scoop out enough inside to leave at least 1 inch thick of the outer part. serve with potatoes and gravy. Place the onions in a pie-dish or deep tin. and pour the sauce over the cooked onions. melt 1 oz. SWEET CORN FRITTERS. and dry the mushrooms—if big. flour them. 1 oz. of butter. STEWED MUSHROOMS. or a dessertspoonful of minced fresh sage. Chop up finely the part removed. of mushrooms. 1 teaspoonful of powdered dry sage. and bake them until quite tender. cover them up. pepper and salt to taste. and 2 oz. an egg. drop them into boiling water. STUFFED SPANISH ONIONS WITH BROWN SAUCE. and boil them 5 to 10 minutes. and stuff the onions with the mixture. Peel. ½ pint of water. put the rest of the butter on the top of the onions. Form into balls. 1 small English onion. wash.the meal as necessary to make the mixture into a soft paste. Replace the slices cut off the tops of the onions. mix it with the breadcrumbs.

of butter. . and some oil or butter. pepper and salt to taste. 1-1/2 lbs. Whip the eggs and stir them into the cooked tomatoes. cover the pie with the crust. of onions. Add it to the tomatoes with seasoning. 8 oz. 4 eggs. of butter. For the crust. mix all the ingredients. ¾ pint of milk. 2 eggs. Serve with slices of lemon or tomato sauce. of tomatoes. ½ saltspoonful of nutmeg. Melt the butter in a frying-pan. 1 oz. Turn them into a pie-dish. Scald. adding the seasoning and the sweet corn. skin. and slice the tomatoes. 3 oz. drop spoonfuls of the batter into the boiling fat. 1 oz. Make a batter of the meal. and stew in the butter until quite tender and until a good deal of the liquid has steamed away. milk. of Parmesan cheese. and bake for 1 hour.½ tin of sweet corn. of butter. Cut up the potatoes and onions into dice. 1 oz. 3 oz. adding the butter and seasoning. TOMATOES À LA PARMESAN. add the tomatoes and eggs cut in slices. and the eggs well beaten. 1 dessertspoonful of Allinson fine wheatmeal. TOMATO TORTILLA. This mixture can also be used cold for sandwiches. pepper. TOMATO PIE. and a little cold water. and salt. and add the vermicelli broken up small. 4 large tomatoes. butter. 2 oz. ½ pint of milk. Make a paste with the meal. and parboil them in 1 pint of water. ½ oz. of Allinson fine wheatmeal. keep stirring until the mixture has thickened. and fry the fritters a golden brown. ½ lb. Serve on hot buttered toast. 2 hard-boiled eggs. of vermicelli. Have some oil (vegebutter) boiling in the frying-pan. 1 lb. of butter. of Allinson fine wheatmeal. of tomatoes.

pepper and salt. VEGETABLE BALLS. and mash up together equal quantities of potatoes. vegetable marrow. Make a stuffing of the breadcrumbs. mint.pepper and salt to taste. and eschalots. 1 oz. put them into a tin. bake 1-1/2 hours. add a little soaked tapioca. TOMATOES AU GRATIN. and serve hot. meal. carrots. and fry the balls in vege-butter or oil till golden brown. VEGETABLE MOULD. and bake the tomatoes 15 minutes. place a bit of butter on each. place them on hot buttered toast. parsley. Make a small opening in the tomato and take out the seeds with a teaspoon. and seasoning. Bind with beaten eggs. 1 teaspoonful each of finely chopped parsley. Bake the tomatoes in a tin with the butter and a dredging of pepper and salt. dip in frying batter. seasoning it with a little cayenne pepper if handy. Cut tomatoes and Spanish onions in slices. pepper and salt. Boil till soft. 8 medium-sized tomatoes. TOMATOES AND ONION PIE. turnips. adding the egg well beaten. 1 breakfastcupful of breadcrumbs. and season nicely with pepper. Make a sauce with the milk. salt. pour ½ a teacupful of water in the tin. These are an excellent addition to stews. and mixed herbs. lentils. and a little butter to taste. nutmeg. eat with baked potatoes and bread. pour the sauce over. and haricot beans. put into a pie-dish in alternate layers. 1 egg. and cheese. of butter. fill the tomatoes with the stuffing. Put in sufficient water to make gravy. and eschalot. mint. cover with wholemeal crust. When the tomatoes are baked. .

2 eggs. onions. pour the vegetables into a pie-dish. VEGETABLE PIE (1). and pepper and salt to taste. and green peas all mixed. scald and skin the tomatoes. When cooked. scald and skin them. Let all the vegetables stew gently with the butter and 1 pint of water until they are nearly tender. and bake until it is brown. potatoes. ½ lb. if fresh tomatoes are used. and seasoning. each of carrots. add the herbs. potatoes. 1 oz. 1 teaspoonful of mixed herbs. VEGETABLE PIE (2). celery. add water to make gravy if necessary. 2 hardboiled eggs. ½ lb. and steam for 2 hours. add the pepper and salt and the mixed herbs. 1 dessertspoonful of sago. 1 tablespoonful of sago. of butter. cut them in pieces not bigger than a walnut. Wash and prepare the vegetables. turnips. Fill in the mixture. 2 ditto of parboiled finely cut turnips. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables. pepper and salt to taste. carrots. carrots. 3 hard-boiled eggs. of butter.2 breakfastcupfuls of mashed potatoes. cover with a crust. sprinkling the sago between the vegetables. 1 teaspoonful of mixed herbs. butter a mould. 1 small cauliflower. and serve with brown sauce. cover with the lid or tie a cloth over it. pepper and salt to taste. Turn out. 1 teaspoonful of mixed herbs. onion. sprinkle in the sago. stew them in the butter and 1 pint of water until nearly tender. each of tomatoes. pour the whole into a pie-dish. cut them into pieces the size of nuts. add water if more is required for the pie to . 2 good sized tomatoes or a cupful of tinned ones. Prepare the vegetables. 2 oz. turnips. Beat the eggs up and mix all the ingredients well together.

Allow all to stew for 2 hours. Add to the stew. Serve with vegetables. cut up the eggs in quarters. and bake it ¾ hour. pour in the batter. and sauce. NUTROAST. . place the pieces on the top of the vegetables. Scatter them over the batter. 1 small onion chopped very fine. To use half each of Allinson breakfast oats and wheatmeal will be found very tasty. turn out and serve with brown sauce. Thoroughly beat the eggs. 6 oz. lentils. potatoes. make a batter of them with the flour and milk.have sufficient gravy. French beans may be used. of butter. VEGETABLE STEW. of butter. then mix a tablespoonful of Allinson fine wheatmeal with ½ pint of milk. a little white celery. 1 oz. 1 good pinch of mixed herbs. and season it. Well butter a shallow tin. 2 oz. 1 pint of milk. then add 3 turnips. butter (oiled). and vermicelli or tapioca substituted for the sago. ½ lb. turn into a buttered bread tin and steam 2-1/2-3 hours. and serve. ground cob nuts. YORKSHIRE PUDDING. and enough milk just to smoothly moisten the mixture. and 1 pint of water. green peas. 1 lb. These vegetable pies can be varied according to the vegetables in season. cooked haricot or kidney beans. and cover all with a crust. pepper and salt to taste. 2 carrots. breadcrumbs. of Allinson fine wheatmeal. 4 eggs. Mix all the ingredients thoroughly. pepper and salt to taste. Fry 2 Spanish onions in 2 oz. and cut the rest of the butter in bits. 4 eggs.

or fried onions. pepper and salt to taste. 3 oz. it may be eaten with any kind of vegetables. little or no fluid may be left. Macaroni takes from 20 minutes to 1 hour to cook. MACARONI (Italian). and care should be taken to use just enough water to cook it in. onion.. caper. of spaghetti or vermicelli. stock for soup. macaroni is slightly constipating. but the meal left is still very rich in flesh-forming matter. 2 oz. onions. a little salt may be added by those who use it. &c. Boil the macaroni till tender in 2 pints of . It may be cooked in plain water. of grated cheese. As the coarser particles of the bran have been taken away. ½ lb. From 2 to 4 oz. 2 eggs. of butter. 1 tablespoonful of finely chopped parsley. It is made from Italian wheat. according to the kind used. and if desired. so that when the macaroni is done. Macaroni should always be boiled before being made into various dishes.MACARONI Macaroni is one of the most nutritious farinaceous foods. or in milk and water. or baked potatoes. as the latter is usually poorer than the former in mineral salts and flesh-forming substances. or fruit. which contains more flesh-forming matter than butcher’s meat. In the manufacture of macaroni some of the bran is removed from the flour. as it contains valuable nutritive material. A very simple nourishing and satisfying meal can be made from macaroni plainly boiled. or parsley sauce. That which is slightly yellow is to be preferred to the white. and must therefore always be eaten with green vegetables. may be regarded as the amount to be allowed at a meal for grown-up persons. but if any does remain it should be saved for sauce. with grated cheese.

pepper and salt to taste. If neither spaghetti nor vermicelli are handy. finishing with a sprinkling of cheese. The Genoa macaroni takes longer. 3 oz. Place the . as the pipes or pieces otherwise stick together. mix all well with the eggs. and place them here and there on the top. of macaroni.water. of macaroni. some breadcrumbs. and serve. the thin spaghetti kind is done in from 15 to 20 minutes. Make a sauce of the milk. MACARONI CREAM. The Italian paste is mostly used as an addition in clear soup. and the parsley. Cut the butter in pieces. and 1 oz. Then place a layer of it in a pie-dish. Eat with vegetables and tomato sauce. to which the butter has been added. ¾ pint of milk. When soft add seasoning. and the breadcrumbs. the cheese. of butter. Beat the eggs well in the dish in which the macaroni is to be served. sprinkle some of the grated cheese over it. cornflour. of cheese. ½ oz. Macaroni should be thrown into boiling water and be kept boiling. of butter. use Naples macaroni. 1 teaspoonful of Allinson cornflour. ½ lb. and vermicelli and Italian paste are done in a few minutes. or Canadian cheese). of grated cheese. 6 oz. and cheese (you can use Parmesan. and repeat the layers of macaroni and cheese. Boil the macaroni in slightly salted water until soft. Macaroni requires from 25 minutes to ½ an hour cooking. dust with pepper. MACARONI CHEESE. Gruyère. pepper and salt to taste. 8 oz. Bake it in a moderately hot oven until brown. For those who have a weak digestion plain boiled macaroni with grated cheese added at table is better and lighter. Boil the macaroni until tender in only as much water as it will absorb. pour over the mixture of macaroni and other ingredients.

macaroni in a pie-dish. RICE In many households it seems a difficulty to get rice cooked properly. When the rice boils. of grated cheese. pour it into a buttered pie-dish. MACARONI SAVOURY. which is certainly not appetising. 1 finely chopped onion. stirring it a little to prevent the rice from sticking to the saucepan. cut up the butter in pieces and spread them on the top. set it on the side and let it just simmer. of boiled macaroni. Make a batter of the milk. and let the macaroni brown in the oven. Wash the rice and set it over the fire with 1 quart of cold water. Very often it comes to table in a soft. 3 eggs. It will be sufficiently cooked in 15 to 20 minutes and . Let it come to the boil gently. pulpy mass. of butter. for a great deal of the goodness of the rice is thrown away. 4 oz. pour the sauce over it. To cook it in a large saucepanful of water which is then drained away is very wasteful. Bake the savoury for 1 to 1-1/2 hours. 1 lb. RICE. 4 oz. that is having all the grains separate. Cut the macaroni in small pieces. eggs. salt to taste. the grated rind of 1 lemon. the butter and salt. of butter. of good rice. 1 oz. ½ a saltspoonful of grated nutmeg. The following recipe will be found thoroughly reliable and satisfactory. HOW TO COOK. of Allinson fine wheatmeal. 1 quart of water. grate some more cheese over the top. and meal. ¾ pint of milk. 1 tablespoonful of finely chopped parsley. mix into it all the other ingredients. pepper and salt to taste. 2 oz. 1 oz.

1 lb. of butter. ½ lb. and place little bits of butter on each tomato. Bake them from 15 to 20 minutes. CURRIED RICE AND TOMATOES. pour the liquid over the rice. the rice will take from 15 to 20 minutes’ cooking only. of Patna rice. put the tomatoes round it. Wash the rice. 1 quart of cold water. dust them with pepper and salt. Rice should not be cooked too soft. cover it with a piece of buttered paper. of butter. 1 oz. When all the water is absorbed. of tomatoes and a little butter. Wash the rice. PORTUGUESE RICE. CURRIED RICE. mix the curry with the proper quantity of water. serve the rice. salt to taste. not stirring it again. 1 dessertspoonful of curry powder. put this over the fire with the rice. only just cooked through. Place the rice in the centre of a hot flat dish. Wash the tomatoes and place them in a flat tin with a few spoonfuls of water. 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. For the tomatoes proceed as follows: 1 lb. adding the butter and seasoning. and set the rice over the fire with it. Let the rice come to the boil slowly. mix 1 pint of cold water with the curry powder. and salt to taste.each grain will be separate. . and let it cook very gently. and 1 oz. according to the size of the tomatoes and the heat of the oven. 1 dessertspoonful of curry. Do not allow it to get very soft. butter. and stir it a few times to prevent it sticking to the saucepan. and serve. Rice cooked this way will have all the grains separate. When the rice boils. and salt. pepper and salt. of Patna rice.

SAVOURY RICE (Italian). until well done. and butter. 1 oz. Peel and slice the onions and tomatoes and fry them in the butter for 15 minutes. 1 teacupful of raspings. of Spanish onions. and seasoning. pour over the stewed onions and lentils. remove them from the water. 1 lb. stew Egyptian lentils with chopped onions. butter. pepper. then add the cheese. of Patna rice. Boil the rice in the milk until soft. 2 eggs. Boil the rice with water as above. a pinch of saffron. RICE AND ONIONS. and serve. 1 oz. serve in a vegetable dish with the grated cheese sprinkled over. ½ lb. 1-1/2 pints of milk. Boil the rice as above. of grated cheese. tomatoes. pepper and salt to taste. salt. and seasoning.1 teacupful of rice. pepper and salt to taste. herbs. 1 oz. 4 tablespoonfuls of grated cheese (Parmesan or other cheese). ½ teaspoonful of herbs. RICE AND LENTILS. of butter. serve. mix all well. of butter. salt. 3 medium-sized onions. of butter. Meanwhile chop the onions up fine and fry them brown in the . serve with the onions and eat with a green vegetable. 1 breakfastcupful of rice. add the onions. and put in it washed rice with a little pepper. and eat with green vegetables. and let all cook until the rice is quite soft. 2 oz. saffron. When done. Boil whole onions in water until done quite through. and a little butter. Put the rice on a dish. place the rice over the fire with 1 pint of water. SAVOURY RICE CROQUETTES. 3 tomatoes. Allinson’s oil for frying. and turn it out to get quite cold.

Serve with gravy. dip them in the eggs beaten up and then in the raspings. 6 onions. pour in the mixture. butter. and add the rice. Beat up the eggs. 3 eggs. Dissolve half of the butter and mix it with the other ingredients. and fry them in boiling oil a light brown. and with the thumb of the right hand hollow them sufficiently to admit of their receiving a stuffing of fried onions. 1-1/2 pints of vegetable stock. Fry the onions and tomatoes in butter until well browned. and soak them in the egg and milk. Serve hot or cold. some olives chopped fine and mixed with hard-boiled yolks of eggs. There are various stuffings which can be used instead of the onions—fried mushrooms chopped up. . FRENCH BEAN OMELET. 1 pint of milk. close them again carefully. pepper and salt to taste. Bake the savoury for 1 hour or a little longer until well set. 6 tomatoes. 1 saltspoonful of nutmeg. of butter. Butter a piedish. &c. Form the cold rice into balls. 4 slices of Allinson bread toasted. Serve with cheese grated over. herbs and seasoning. cut the rest of the butter in little pieces. OMELETS CHEESE OMELET. ¼ lb. Add the cheese. crush the toast or rusks with your hands. and scatter them over the top. then place them with the seasoning into the cold stock. nutmeg. SPANISH RICE. and mix them with the milk. the rice should have absorbed the stock. When all have boiled slowly for 20 minutes. and seasoning.butter. or Allinson rusks. 1-1/2 cupfuls of rice. of grated cheese. 2 oz.

pour the mixture into it. 2 tablespoonfuls of grated cheese (Gruyère or Parmesan). and mix it lightly with the yolks. When it has risen. whip the whites of the eggs to a stiff froth. Meanwhile have the butter boiling hot in an omelet pan. Smooth the meal with the milk. 4 eggs. 4 slices of Allinson bread. Beat the yolks of the eggs. 1 oz. 3 eggs. pepper and salt. 1 pint of milk. and let it fry over a gentle fire. and a little nutmeg to taste. potatoes. of grated cheese. 4 eggs. &c. pepper and salt to taste. of butter. ½ a gill of milk. fold over when the top is still creamy. turnips. add the vegetables and seasoning. 1 tablespoonful of Allinson fine wheatmeal. 1 oz. of butter. 1 breakfastcupful of cold boiled vegetables.). minced fine (green peas. beat up the eggs and add them. FRENCH OMELET WITH CHEESE. and fry the omelet in boiling butter or Allinson frying oil. Beat the eggs and milk well together. add to them the water and seasoning.3 tablespoonfuls of cut boiled French beans. Pass a heated salamander or coal-shovel over the top of the omelet. carrots. Serve with sauce. and 1 oz. 1 good . rub the meal smooth with it. let the omelet cook a little longer. 3 dessertspoonfuls of water. OMELET HERB. 1 finely chopped English onion. some vege-butter or oil for frying. and fry as an omelet. and serve immediately. mix thoroughly with the beans. GARDENER’S OMELET. the cheese and seasoning to the meal and milk. pepper and salt to taste. scatter the cheese over it. 1 dessertspoonful of Allinson fine wheatmeal. ½ a teacupful of milk.

2 oz. OMELET ONION. It you have any cold boiled lentils. for instance. 1-1/2 oz. 4 tablespoonfuls of milk. Peel and slice the onions. 4 eggs. Add the herbs. mix them with the milk. and bake. of boiled cold macaroni. proceed as follows: To 1 teacupful of boiled lentils take 3 well-beaten eggs. Put the mixture into a greased pie-dish. OMELET MACARONI. of Allinson breadcrumbs. pepper and salt to taste. bake them in a pie-dish with the butter and seasoning. beat the eggs well. and mix them with the macaroni. some sandwich mixture you wish to use up. pepper and salt to taste.tablespoonful of finely chopped parsley. and fry the omelet with the butter in a large frying-pan. of butter. 4 medium-sized English onions. 3 oz. of butter. and mix the lentils and eggs smooth. 1 dessertspoonful of finely chopped parsley. ½ a saltspoonful of nutmeg. of butter. parsley. and pepper and salt to taste. until quite soft. . 3 eggs. pour the mixture into it. parsley. Cut the macaroni into little pieces. cheese. and seasoning. 11/2 oz. and mix it with the soaked bread. and mix all well. 1-1/2 oz. OMELET LENTIL. Whip the eggs up. and the baked onions. pepper and salt to taste. breadcrumbs. Serve with tomato sauce. Add 1 dessertspoonful of water to each egg. 3 eggs. of grated cheese. Add the seasoning. and bake in a moderately hot oven. of butter. and nutmeg. fry the onion in 1-1/2 oz. Soak the bread. mix all well. Butter a pie-dish with the rest of the butter. 2 oz. 1 teaspoonful of dried mixed herbs. Fry the mixture as an omelet in boiling butter.

and serve immediately with a little castor sugar sifted over it. and add a few flavouring herbs. beat up 1 egg. OMELET SOUFFLÉ. Mix the whole together. 1 oz. grate 1 onion. and bake about ½ hour. and mix them lightly with the other ingredients. of sifted castor sugar. and bake the Soufflé in a moderately hot oven from 10 to 15 minutes. then rub smooth. 4 eggs. and beat all well with a wooden spoon for 10 minutes. 3 oz. potato flour. Beat the yolks of the eggs for 10 minutes with the sugar and lemon rind. 6 eggs. mix it with the other ingredients. pour the mixture into a wellbuttered pie-dish or cake tin. When it begins to set round the sides shake it very gently from side to side. and pepper and salt to taste. the grated rind of ½ a lemon. and orange water. OMELET SOUFFLÉ (SWEET). or until done. Whip the whites of the eggs to a very stiff froth. place a few small pieces of butter on the top. and fry the omelet over a gentle fire. 1 oz. 1 dessertspoonful of potato flour. Serve immediately.OMELET SAVOURY. put in a pie-dish. of butter. when boiling pour the mixture into it. Meanwhile beat the butter in the omelet pan. and 1 dessertspoonful of orangeflower water. 3 oz. Set it in the oven for about 10 minutes. Eat with vegetables and potatoes. Soak Allinson wholemeal bread in cold milk and water until soft. of powdered sugar. beat the whites of the eggs to a stiff froth. . Put the yolks of the eggs into a large basin. OMELET TOMATO (1). of butter. and turn the omelet neatly out on a buttered dish. add the sugar.

spread the mixture in it. Just before frying the omelet. half the butter melted. add the eggs well beaten. ½ lb. 1 lb. Mix all well and smoothly. 1-1/2 oz.This is made in almost the same way as the savoury omelet. of butter. Moisten the breadcrumbs with the milk. adding the grated rind of the lemon. add the eggs well beaten. Let all simmer for 20 minutes. mix all up thoroughly. Stew the finely chopped onions in the butter for 20 minutes in a covered-up saucepan. OMELET TRAPPIST. but without the addition of flavouring herbs. add pepper and salt. 4 oz. When tinned tomatoes are used the juice may be made hot and the bread soaked in it instead of in milk and water. Bake the omelet in a quick oven for 10 to 15 minutes. and sugar. of fine breadcrumbs. pepper and salt to taste. ½ gill of boiling milk. 1 large Spanish onion. cut the tomatoes up. add these to the other ingredients. 2 oz. OMELET TOMATO (2). Whip the yolks of the eggs well. of breadcrumbs. and mixed with the ingredients given above. ½ teaspoonful of powdered herbs. of butter. add the lemon juice and the whites of the eggs whipped to a stiff froth. 3 eggs. the . sugar to taste. pour the mixture over the breadcrumbs. and fry the omelet a golden brown both sides. Melt the butter in the frying-pan. 3 eggs. Make the rest of the butter boiling hot in an oval omelet pan. of tomatoes. of butter. pepper and salt to taste. and ½ a teacupful of new milk. 2 oz. SWEET OMELET (1). and turn the mixture into one or more wellbuttered shallow tins. the milk. 2 average-sized tomatoes are cut up fine. the herbs and seasoning. 1 lemon. 2 eggs.

and turn it on to a hot dish. The inside of the omelet should remain creamy. of butter. as most of the soluble vegetable salts. SWEET OMELET (3). some raspberry and currant jam. 5 eggs. Green vegetables are generally boiled in a great deal of salt .size of the dish on which it is to be served. 2 tablespoonfuls of water. SWEET OMELET (2). Fry a pale golden colour. Make the butter boiling hot in a frying-pan. stir in the sugar. as they are prepared very much alike everywhere in England. and fry the omelet till lightly browned. The English way of boiling them is not at all a good one. Melt the butter in an omelet pan. and pour the mixture into the hot butter. 4 eggs. beat the eggs well. and I will now make a few remarks on the cooking of plain vegetables. and serve immediately. VEGETABLES GREEN VEGETABLES (General Remarks). are lost through it. and serve at once. There are a number of recipes in this book giving savoury ways of preparing them. 1 oz. of butter. and 1 teaspoonful of Allinson fine wheatmeal. and fry till lightly browned. 1 tablespoonful of castor sugar. and mix with the other ingredients. Sift sugar over it. I have not given recipes for the cooking of plain greens. double it. cinnamon and sugar to taste. Spread some jam on the omelet. ½ pint of new milk. Serve immediately with sugar sifted over it. which are so important to our system. Smooth the wheatmeal with the milk. 2 oz.

cook it a few minutes longer. carrots are particularly pleasant with parsley sauce. a little nutmeg. this should be saved as stock for soups or sauces. artichokes. Potatoes which have been baked in their skins should be pricked when tender. the Continental way of preparing it is as follows: The spinach is cooked without water. they should be placed over the fire after the water has been strained. Brussel sprouts. which cannot always be stewed in a little water. and chopped very finely. is added to bind the spinach with the juice. When the spinach is cooking a little Allinson fine wheatmeal. potatoes are plainly boiled. sea kale. to 2 lb. When the greens are tender. Most of these vegetables are very nice with a white sauce. turned on to a board. cauliflower. Potatoes also require a good deal of care. or a few very finely chopped eschalots and some of the juice previously strained. A great number of them. smoothed in 1 or 2 tablespoonfuls of milk. When peeled. when quite tender it is strained. or the skins be cracked in . This makes them mealy and more palatable. A much better way for all vegetables is to cook them in a very small quantity of water. any water which is not absorbed should be thickened with a little Allinson fine wheatmeal and eaten with the vegetables.water. with a little salt. and serve it with slices of hard-boiled egg on the top. turnip-tops. Spinach is a vegetable which English cooks rarely prepare nicely. In the case of vegetables like asparagus. parsnips. Scotch kail. the potatoes should be lightly shaken to allow the moisture to steam out. Savoys. such as Cabbages. can be prepared this way. &c. and the vegetables then served. then it is returned to the saucepan with a piece of butter. of greens) and a little salt... &c. carrots or celery. this is drained off when they are tender. and adding a small piece of butter (1 oz.

swedes. &c. juice of ½ a lemon. From a health point of view they are best baked in their skins. 2 lbs. juice of ½ a lemon. I may just mention that Scotch kail. after being boiled in a little water. 1 oz. and serve. or vege-butter. Make a sauce of the milk and meal with seasoning. ¾ pint of milk. ARTICHOKES À LA PARMESAN. sprouts.” add the cheese to the sauce. turnips. of artichokes. should be treated exactly as spinach. beat up the egg with the lemon juice and add both to the sauce. and serve the same with sauce as above. ¾ pint of milk. pepper and salt to taste. of artichokes. cut them into slices ½ an inch thick and place them on a dish. . This is not a very hygienic way of preparing potatoes. 2 lbs. Peel the artichokes. ARTICHOKES À LA SAUCE BLANCHE. A good many vegetables may be steamed with advantage. 2 oz. parsnips. they should be turned occasionally. A very palatable way of serving potatoes. and is most delicious in that way. 1 egg. in order that they should brown evenly. Scotch kail. of Allinson fine wheatmeal. remove it from the fire. otherwise they very soon become sodden. 1 egg. or steamed with or without the skins. and boil them in water until tender.some way. Proceed as in the recipe for “Celery à la Parmesan. Any way of preparing greens is better than boiling them in a large saucepanful of water and throwing this away. is to peel them and bake them in a tin with a little oil or butter. when the sauce has thickened. an onion cooked with it greatly improves the flavour. of grated Parmesan or any other cooking cheese. 1 tablespoonful of Allinson fine wheatmeal. pour it over the artichokes. for instance. cabbage.

Set it over the fire with ½ pint of water. and cut them all the same length. CAULIFLOWER WITH WHITE SAUCE. boil it up. when it is quite tender. and well wash the pieces in salt water.ASPARAGUS (BOILED). Pour the sauce over the carrots. and a very little salt. CABBAGE. then slice them and place them in a saucepan. cut the cabbage in four pieces lengthways. and serve. and let them simmer for ten minutes. of butter. a dash of pepper. Take them out of the water as soon as they are tender. add a little salt. Scrub and wash as many carrots as are required. 1 oz.” and stir into it a handful of finelychopped parsley. Remove the outer coarse leaves. Serve with them rich melted butter in a tureen. Cook them in a little water or steam them until quite tender. Serve very hot with baked potatoes. Tie them up into bundles. and boil gently and steadily for 20 to 30 minutes. cover with boiling water. Now put them into a saucepan. the liquid can be thickened with a little fine wheatmeal. Wash the cabbage as often as is necessary in pure water after this to clean it and remove the salt. and put them into cold water as they are done. or water if milk is not handy. Scrape the white parts of the stalks quite clean. smooth this with a little milk. . The salt is added because it kills any insects which may be present. Let it cook very gently for 2 hours. and then shred it up fine. and dish on to rounds of toast with the points to the middle. CARROTS WITH PARSLEY SAUCE. Make a white sauce as directed in the recipe for “Onions and white sauce.

pepper and salt. and last add the grated cheese and seasoning. place the celery on it.Trim the cauliflower. CELERY (STEAMED) WITH WHITE CHEESE SAUCE. 1-1/2 oz. and let the celery steam for 1-1/2 hours. put the butter over it in little bits. of grated cheese. cutting away only the bad and bruised leaves and the coarse part of the stalk. ½ oz. Boil the milk with the butter. and add the egg well beaten. Simmer the celery gently until tender. which consists of a large saucepan over which is fitted a perforated top. let the sauce simmer. pepper and salt to taste. pour the sauce over. Cut up the celery into pieces. butter. drain it and put it into the stewpan with the milk. and bake the celery until brown. 1 egg. Put it into salt water to force out any insects in the cauliflower. of butter. stirring it until the cheese is dissolved. wash it well in fresh water and boil quickly until tender. strew it well with some of the breadcrumbs. . of butter. pepper and salt to taste. sprinkle the rest of the breadcrumbs over the top. and serve with white sauce. 1 dessertspoonful of Allinson cornflour. boil it in water for 10 minutes. CELERY (ITALIAN). CELERY (STEWED) WITH WHITE SAUCE. and serve very hot. Prepare the celery as in previous recipe. leaving it in long pieces. ½ pint of milk. and place it in a vegetable steamer. 1 cupful of breadcrumbs. Add a little pepper and salt. For the sauce you need: 1 pint of milk. 1 oz. Butter a shallow dish. 1 oz. thicken it with the cornflour smoothed first with a spoonful of water. After soaking. 2 heads of celery. and pour in the celery. put it aside to cool a little. Have ready some Allinson plain rusks on a flat dish.

Tie the leeks in bunches and steam them until tender. 1 lb. of mushrooms. Thicken with the cornflour. Set over the fire with ½ pint of water. Make a white sauce as for the cauliflower. 1 dessertspoonful of flour. the yolk of 1 egg. Peel and clean the mushrooms. add the thickening and the milk. 1 dessertspoonful of Allinson cornflour. MUSHROOMS (STEWED). Stew the mushrooms in this for 10 to 15 minutes. and serve. If the leeks are gritty cut them right through and wash them well. and seasoning. Remove the outer hard pieces from the celery. of Spanish onions. 1 oz. Wipe them dry with a cloth. ONION TORTILLA. saving them for flavouring soups or sauces. 3 eggs. ½ pint of milk. Let all gently simmer for a few minutes. then stir in the yolk of egg with the lemon juice. 1-1/2 oz. wash well and cut up in pieces about 3 inches long. Put the leeks on pieces of dry toast on a flat dish. pour the sauce over them. have the water and butter ready in a saucepan with the herbs. pepper and salt to taste. 2 oz. Remove the coarse part of the green stalks of the leeks. pepper and salt to taste.2 or 3 heads of celery (according to quantity required). 1 lb. ½ saltspoonful of nutmeg. of butter. slice the onions. which will take about 1 hour. of butter. Let cook gently until the celery is quite tender. and fry them for 10 or 15 . ½ pint of water. the butter and seasoning. and wash them in water with a dash of vinegar in it. and serve. juice of ½ a lemon. and serve. LEEKS. of butter or oil. and if necessary use a brush to get out the sand. ½ teaspoonful of herbs. which will take about 1-1/2 hours. Melt the butter in a frying-pan.

let it cook for a minute. beat the eggs. and stir into it 1 tablespoonful of Allinson fine wheatmeal. of onions. and brown it very slightly. and fry the whole a light brown on both sides. and fry them a nice brown in the butter. or oil. add pepper and salt to taste. Return the chopped Scotch kail to the saucepan. . or half that quantity on small ones. Drain it when soft and chop it fine like spinach. add them to the onions. Then add enough water to make gravy. ONIONS (SPANISH) (BAKED). and let them brown after that. 2 lbs. melt it. This is very savoury. and is much liked. ONIONS (BRAISED). and bake them for 3 hours. Baste the onions from time to time with the butter. Peel as many onions as are required. Peel and slice the onions. of butter. boil it for 1-1/2 to 2 hours in a small quantity of water. SPINACH. add pepper and salt. vege-butter. Wash the kail. and cut away the coarse stalks. Scotch kail is best after there has been frost on it. of butter on each large onion. and serve. making an incision crossways on the top. adding a chopped up onion. season with pepper and salt. Into the saucepan in which the kail was cooked put a piece of butter.minutes. and stew the onions for 20 minutes. Eat with wholemeal toast. pepper and salt to taste. SCOTCH OR CURLY KAIL. 2 oz. and put in a baking-dish with ½ oz. Keep them covered for 2 hours. dust them over with pepper and salt. Then add some of the drained-off kail wafer and stir it smooth with the browned flour.

pressing the water out with a wooden spoon or plate. and add as much of the strained-off water as is necessary to moisten it. and decorate the spinach with them. EGG COOKERY. Heat it gently at first.Wash the spinach thoroughly. Use 1 oz. Eggs are a good food when taken in moderation. of butter. stir into it a spoonful of Allinson fine wheatmeal. and the juice of ½ a lemon to 4 lbs. stirring it a few times to prevent it burning. especially when dishes are wanted quickly. Mash them up in a saucepan over the fire. TURNIPS (MASHED). They can be prepared in a great variety of ways. when melted. of spinach. as enough water will boil out of the spinach to cook it. they should not be indulged in too freely. mix it well with the butter and meal. then strain it through a colander. Peel and wash the turnips. and pour a white sauce over them. Eggs are a boon to cooks. and keep stirring the meal and butter for 1 minute over the fire. Put a piece of butter in the saucepan in which the spinach was cooked. They enter into a great many savoury and sweet dishes. of butter. and few cakes are made without them. and steam them until tender. until enough water has boiled out of the spinach to prevent it from catching. and a little lemon juice. Pile the mashed turnips on a flat dish. add pepper and salt to taste. an even tablespoonful of the meal. Let the spinach heat well through before serving. and set it over the fire in a saucepan without any water. As they are a highly nutritious article of food. Eggs . Let the spinach cook 20 minutes. Have ready 1 or 2 hard-boiled eggs cut in slices. mixing with them 1 oz. Return the spinach to the saucepan.

24 Fat ... The best way of lightly boiling an egg is to put it in boiling water. Keep these stands in an airy place in a good current of fresh air..12 1.00 100. in fact everything required for building up the organism of the young bird.. If they are not covered with water there is less danger of them cracking..11 Nitrogen . 12. but the white of the egg is pure albumen (or nitrogen) and water.... Water ...49 Mineral matter 1. whilst stale ones look cloudy and opaque. set the basin or saucepan on the side of the stove.. Eggs often crack when they are put into enough boiling water to well cover them. and every week turn the eggs. and let it stand just off the boil for five or six minutes.. 12. so that one week they stand the pointed end down.. 74.11 15... There are various ways of preserving eggs for the winter..16 -----.-----100. Duck’s egg. APPLE SOUFFLÉ.55 12. A fresh egg looks clear and transparent.contain both muscle and bone-forming material. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. One can easily tell stale eggs from fresh ones by holding them up to a strong light.00 ====== ====== Eggs take a long time to digest if hard boiled...22 71. All the fat of the egg is contained in the yolk... one of the best is by using the Allinson egg preservative. next week the rounded end down. owing to the sudden expansion of the contents. and best cooked thus for invalids. Another very good way is to have stands made with holes which will hold the eggs. . Eggs are most easily digested raw or very lightly boiled.

of butter. and the juice of 1 lemon. cooking cheese. of the crumb of the bread. Bake for 20 minutes in a moderately hot oven. and salt to taste. into the mixture. Turn into a basin. pepper. 1 gill of milk. 3 oz. of castor sugar (or more if the apples are very sour). 5 eggs. of castor sugar. one by one. and serve at once. and bake the Soufflé for 15 minutes. 2 oz. 2 oz. season with mustard. Beat them quite smooth. 4 eggs. pepper. beating all well. and let the mixture cool. 6 oz. 1 oz. beat the yolks well. Separate the yolks from the whites of the eggs. 8 oz. CHEESE SOUFFLÉ. Whisk the whites to a stiff froth. mix it lightly with the other ingredients. Cream the butter. of butter. and vanilla essence to taste. and stir into it gradually the yolks . Pare. and salt. CHOCOLATE SOUFFLÉ. mustard. and drop the yolks of the eggs. 1 gill of new milk or half milk and half cream.4 eggs. Melt the butter in a saucepan. 1 oz. of Parmesan or other good dry. of Allinson fine wheatmeal. 1 oz. Smooth the cornflour with the milk. Pour in the milk. Grate the cheese and stir it in. mix them lightly with the rest. then turn the mixture into a basin to cool. stir in the wheatmeal. separate the yolks of the eggs from the whites. and mix it with the apples. cut up. and mix them with the apple mixture. and stir until the mixture is set and comes away from the sides of the saucepan. of Allinson cornflour. and return them to the stewpan. Whip the whites of the eggs to a stiff froth. and pour the whole into a buttered Soufflé tin. and stir until it boils. 2 large bars of chocolate. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. turn the mixture into a buttered Soufflé tin. 4 apples.

EGG AND CHEESE FONDU. and chocolate. mix in the cheese. of grated cheese. then rub through a sieve. 1 medium-sized English onion. If the Soufflé is baked in a cake tin. chop them very fine. a little . and serve immediately. and add to it the other ingredients. To each egg ½ its weight in grated cheese and a ½ oz. and heat them up in the sauce. 1 teaspoonful of curry powder. the sugar. 6 hard-boiled eggs. add 1 dessertspoonful of water for each egg.of the eggs. Squeeze it dry. CURRIED EGGS. 6 eggs. and salt to taste. of butter. and thicken the sauce with it. pepper and salt to taste. and fry them in the butter in a stewpan until brown. Add ½ pint of water and a little salt. Butter a pie-dish. Previously soak the bread in milk or water. Whip up the eggs. pour into it the thickened milk. and season to taste. sprinkle the cheese over them. thickened with 1 dessertspoonful of Allinson fine wheatmeal. Bake in a moderate oven until the eggs are just set. mustard. Return the sauce to the stewpan. Bake ¾ of an hour. 1 cooking apple. EGG AND CHEESE. Let it simmer for 10 minutes. shell the eggs. serve very hot on a flat dish. as in the previous recipe. Add vanilla and the whites of the eggs whipped to a stiff froth. 1 oz. Smooth the curry and wheatmeal with a little cold water. and pour the mixture into a buttered pie-dish or cake tin. 1 teacupful of milk. of butter (if only 1 egg is prepared ½ oz. and salt to taste. a serviette should be pinned round it before serving. 2 oz. Prepare the onion and apple. of butter must be used). pepper. break the eggs over it. 1 dessertspoonful of Allinson fine wheatmeal.

This is an extremely tasty French dish. The mixture. EGG AND TOMATO SANDWICHES. then turn the mixture into a bowl to get cold. until it becomes a smooth and thickish mass. If fresh tomatoes are used. with sippets of Allinson wholemeal toast. Heat the tomato sauce. Stir the eggs and tomatoes with a knife until set. Serve very hot. 4 eggs. and ½ oz. Melt the butter in a frying-pan. Make the mayonnaise as follows. and serve. 1 oz. and pepper and salt. of cold boiled potatoes. 1 teacupful of tomato sauce. 1 lb. EGG SALAD WITH MAYONNAISE. 1 teacupful of tinned tomatoes or ½ lb. and cook the tomatoes in it until most of the liquid is steamed away. add the lemon juice. 1 saltspoonful of . and pour it over the eggs. is excellent for sandwiches. Melt the butter in a flat dish. Cut the potatoes and eggs into slices. dust them with pepper and salt. EGG AND TOMATO SAUCE. when cold. break the eggs carefully into it without breaking the yolks. Keep stirring it with a knife. pepper and salt to taste. which should be well seasoned. of butter. Heat the butter in a frying-pan or small stewpan. of butter. When hot stir in the mixture of egg and cheese. set aside to cool. 6 hard-boiled eggs. and use for sandwiches.made mustard. Put on hot buttered toast. adding seasoning to taste. pepper and salt. the yolks of 2 eggs. 1-1/2 gills of good salad oil. Beat up the eggs and stir them into the cooled tomatoes. 4 eggs. and place the dish on the stove until the eggs are set. the juice of ½ a lemon. and mix all well together. fresh ones. they should be scalded and skinned before cooking.

and place in it the yolks of the eggs beaten up. The mayonnaise should be made in a cold room. ½ pint of milk. beat up another yolk of egg and start afresh with a little fresh oil. shelled and sliced. stirring with a wooden spoon quickly all the time. and serve with lady fingers. in winter Scotch kale prepared the same way. and stir it over the fire until it thickens. the curdled mayonnaise. . and mix with them the cream or milk and the lemon juice. 6 hard-boiled eggs. and stir it in last of all with sufficient pepper and salt. as the eggs easily curdle when the oil is stirred in too fast. 1 oz. and pour the rest over the salad. EGG SALMAGUNDI WITH JAM. especially in the beginning. Stir in some jam. EGG SAVOURY. Vinegar may be used instead of lemon juice if the latter is not conveniently had. then add again oil and lemon juice alternately until all the oil is used up. Allinson rusks. Take a clean cold basin. and add lemon juice or seasoning as required. in summer use 1 large breakfastcupful of boiled and chopped spinach.mustard. Mix part of it with the eggs and potatoes. drop by drop. Pour the mixture into the butter. of butter. lemon juice. Beat the eggs. garnish with watercress. and salt to taste. pepper. Smooth the mustard with a little lemon juice. When the mayonnaise gets very thick add carefully a little lemon juice to thin it down. Drop the oil into them. and salt to taste. drop by drop. pepper. and when going on well stir in. some apricot or other jam. as it may curdle if made in a hot room. 4 eggs. and some butter. the juice of ½ a lemon. nutmeg. or bread fried in butter. Great care should be taken. ½ a teacupful of cream or milk. some very thin slices of bread and butter. Taste the mayonnaise. Melt the butter in a frying-pan. Should an accident happen.

let it simmer for a few minutes until the egg snow has got set. add the vinegar and seasoning when done. Repeat the layers. and 2 tablespoonfuls of breadcrumbs. 1 teaspoonful of vinegar. Pour over the whole the milk. and sprinkle with breadcrumbs. drop it in spoonfuls in the boiling milk. pour the custard into the glass dish. Peel and slice the onion. and place them in a glass dish. pepper. Have ready the whites of eggs whipped to a stiff froth. and salt. break the eggs over them. 1 oz. EGGS À LA DUCHESSE. dust with nutmeg. serve when quite cold. 1 quart of milk. pepper and salt to taste.Butter a pie-dish and line it with slices of bread and butter. a piece of vanilla 2 inches long. 1 Spanish onion. remove the vanilla. but do not allow it to boil. and bake until the eggs are set. dust these with pepper and salt. but not pouring it over the snow. and fry it brown in the butter. Let the mixture cool. 6 eggs. smooth the cornflour with a spoonful of water. taking care not to curdle them. or until brown. and let it cook gently for 2 or 3 minutes. 1 tablespoonful of Allinson cornflour. thicken the milk with it. Half the quantity will make a fair dishful. sugar to taste. Splice the vanilla and let it boil with the milk and sugar. beat up the yolks of the eggs. Spread a layer of spinach and a layer of slices of eggs. stir the whole over the fire to let the eggs thicken. which will only take a few minutes. of butter. . and finish with a layer of bread well buttered. EGGS À LA BONNE FEMME. Spread the onion on a buttered dish. mix them carefully with the milk. remove the snowballs with a slice. and bake the savoury from 20 to 30 minutes. Place a few bits of butter on the top. Let the milk cool a little. 4 eggs.

brush them over with the white of egg. and add the onion and herbs. set them in cold water. 2 tablespoonfuls of breadcrumbs. Spread the breadcrumbs over the top. Turn the mixture into a shallow buttered pie-dish. and proceed as follows: Chop up the onion very fine with the sage and parsley. a little nutmeg. EGGS AU GRATIN. 1 large breakfastcupful of cold boiled cabbage. enclose them in paste. pepper and salt to taste. sprinkle them thickly with the grated cheese. and bake for 20 minutes. and salt. 1 small English onion. 3 eggs. of Allinson fine wheatmeal. FORCEMEAT EGGS. and will make a nice side dish for dinner. Put the halves together. Bake until the breadcrumbs begin to brown. of butter or vege-butter. or ½ teaspoonful of dried powdered sage. Boil the eggs for 10 minutes. Cut them in half lengthways. a few leaves of fresh sage. of butter. and scatter the butter in bits over the breadcrumbs. of grated cheese.EGGS AND CABBAGE. and season with pepper and salt. and some paste rolled thin. meanwhile beat up the eggs. pepper and salt to taste. ½ oz. and bake until the pastry is . and dust with nutmeg. 1-1/2 oz. and pepper and salt to taste. pepper. Warm the cabbage with the butter and the milk. fill the whites of the eggs with the mixture. place them on a well-buttered flat baking dish. 1 oz. made of 6 oz. and take off the shells. a few sprigs of Parsley. Mix all together and season with pepper and salt. of butter. Slice the eggs. 3 hard-boiled eggs. 1 teacupful of milk. Any kind of cold vegetables mashed up can be used up this way. 2 oz. 6 eggs. and a little cold water. remove the yolks. Pound the yolks very fine.

of mushrooms. When the mushrooms have stewed 10 minutes. 4 eggs. Stew the mushrooms in the butter. 1 teaspoonful of parsley chopped very fine. and season well. of butter. cut them into quarters lengthways. and turn all into a basin and let it cool a little. season to taste. Boil the milk with the butter. chop up the eggs and mix them with the mushrooms. pepper. 1 oz. Melt the butter in a little saucepan. Separate the yolks from the whites . add the mushroom liquor. which should be a teacupful. and serve with sippets of toast laid in the bottom of the dish. ¼ lb. and salt to taste. Peel. which will take about 15 minutes. pepper and salt. 1 oz. and serve on sippets of toast. 6 hard-boiled eggs. stir into it the wheatmeal. 6 oz. and when this is well mixed with the butter. and stew them in ¾ of a teacupful of water. nutmeg. Then stir in the mushrooms. put in the parsley. pepper and salt to taste. 1 dessertspoonful of finely chopped parsley. of butter. 1 oz. Last of all. smoothed previously with a little cold milk. wash. 1 oz. thicken it with the flour. of mushrooms. MUSHROOM AND EGGS. of Allinson fine wheatmeal. FRENCH EGGS. stirring the mixture well until quite smooth and thick and coming away from the sides of the saucepan. 1 dessertspoonful of Allinson fine wheatmeal. and cut in small pieces the mushrooms. adding the parsley.done. Serve with vegetables and sauce. ½ pint of milk. of butter. MUSHROOM SOUFFLÉ. 4 hard-boiled eggs. and put them into the sauce. When the milk is thickened shell the eggs. drain off the liquid. heat all well through.

like spinach. Quite newly laid eggs take a little longer. Turn the mixture into a buttered pie-dish or Soufflé tin. cover them up and allow them to boil only just long enough to have the whites set. 4 eggs. POTATO SOUFFLÉ. of castor sugar. Stir in the yolks of the eggs. Whip up the whites of the eggs to a stiff froth. 2 oz. ¼ lb. of butter. of sifted breadcrumbs. &c. and last of all the whites of the eggs whipped to a stiff froth. and bake the Soufflé 15 minutes. ½ oz. as the eggs will then set more quickly. of cold boiled and grated potatoes. Each egg should first be broken into a separate cup. of ground almonds (half bitter and half sweet). Turn the mixture into a wellbuttered dish. Always have plates and dishes very hot for all kinds of egg dishes. Poached eggs are also a very nice accompaniment to vegetables. and slip them on the toast. Unless an egg-poacher is used. 6 oz. .. Have ready hot buttered toast. POACHED EGGS. A little vinegar and salt should be added to the water. Season to taste. Cream the butter in a basin. Scotch kale. when it will make a slight crackling noise. and 1-1/2 oz. and bake in a moderately hot oven from ¾ of an hour to 1 hour. beat for 10 minutes.of the eggs. when they are served laid on the vegetables. then stir in the potatoes and breadcrumbs. remove the eggs from the water with an egg-slice. which is done by stirring it round the sides of the basin until soft and creamy. and almonds. the sugar. and stir each yolk separately into the mixture in the basin. and mix them lightly with the rest. eggs are best poached in a large frying-pan nearly filled with water. and then slipped into the rapidly boiling water. which will take about 2 minutes.

pepper. and let all cool. Butter the cups as in the last recipe.RATAFIA SOUFFLÉ. if the latter is used for flavouring. 3 oz. and beat each separately into the rice for 2 or 3 minutes. 2 oz. 6 eggs. the sugar. or flavour with vanilla essence. Let it cool a little. and stir them lightly into the mixture. Sprinkle with castor sugar. Stew the rice in the milk with the butter. 2 oz. Separate the yolks of the eggs from the whites. 1 pint of milk. 6 eggs. nutmeg. RICE SOUFFLÉ. of butter. stir in the flour. pour the mixture into it. 2 oz. ½ pint of milk. a little chopped parsley. and serve immediately with stewed fruit. mix well. vanilla essence or the peel of ½ a lemon. season with nutmeg. sugar. with alternate layers of ratafias. 2 oz. then stir in the yolks of the eggs well beaten. of castor sugar. of ratafias. Bake from ½ an hour to ¾ of an hour in a moderately hot oven. sprinkle well with parsley. Whip the whites of the eggs to a stiff froth. and a slice of hot buttered toast. and 1 oz. of butter. stirring all until the mixture is quite smooth and thick and comes away from the sides of the saucepan. of Allinson fine wheatmeal. and salt. and serve at once. and salt to taste. and the lemon peel. and then add the milk. and . When the rice is tender remove the peel. beat up the eggs. and bake the Soufflé for 20 minutes in a hot oven. pepper. Turn the mixture into a buttered pie-dish or cake tin. and lastly. sugar to taste. the whites of the eggs whipped to a stiff froth. of rice. Melt the butter in a saucepan. the grated rind of ½ lemon. SAVOURY CREAMED EGGS. Have ready a buttered Soufflé tin. To each egg take 2 tablespoonfuls of cream or milk. the lemon rind.

1 dessertspoonful of finely chopped parsley. cut the rest of the butter in little pieces. 1 dessertspoonful of finely minced spring onions. and fry them a nice brown. beat up the eggs.proceed as in “Sweet Creamed Eggs. wheatmeal. SCOTCH EGGS. . Shell and quarter the eggs. cover them completely with a thick layer of forcemeat. herbs. or butter for frying. vege-butter. Pour it over the eggs. Serve with brown gravy. and seasoning. SAVOURY SOUFFLÉ. Allinson fine wheatmeal.” Serve hot. of butter. grease a shallow dish with part of the butter. 1 oz. ½ dozen hard-boiled eggs. and scatter them over the breadcrumbs. 3 tablespoonfuls of brown breadcrumbs. some oil. Bake till nicely browned. SCALLOPED EGGS. 1 oz. 1 Spanish onion. 1 teaspoonful of powdered sage. and put the eggs in it. and mix them together with the breadcrumbs. pepper and salt to taste. 1 tablespoonful of finely chopped parsley. Proceed as in Cheese Soufflé. Grate the onion. and 1 oz. 1 gill of milk. 1 breakfastcupful of Allinson breadcrumbs. cover with breadcrumbs. and cheese. 1 oz. of butter. 1 oz. Make a thick sauce of the milk. 1 egg. SPINACH TORTILLA. adding seasoning to taste. Beat the forcemeat smooth. melt the butter. 5 hard-boiled eggs. adding (instead of cheese) the parsley and onion. ½ pint of milk. of cheese. 4 eggs. 1 dessertspoonful of Allinson fine wheatmeal. pepper and salt to taste. of butter. shell the eggs.

and serve on a very hot dish. Serve hot. then turn it with a plate. add a dessertspoonful of water for each egg. add the butter and pepper and salt. Halve the eggs lengthway. and take the mixture from the fire directly it gets uniformly thick. lemon juice and pepper and salt to taste. and carefully remove the yolks. STIRRED EGGS ON TOAST. stir in the eggs over a mild fire. This quantity will suffice for 3 persons. 4 eggs. STUFFED EGGS. 1 teaspoonful of strawberry or raspberry and currant jam. a teacupful of boiled chopped spinach. Fill the whites of the eggs with the mixture. or new milk. 1 thin slice of buttered toast. and mix them with the olives. pepper and salt. and place the eggs on it. pepper and salt to taste. 1 oz. 1 oz. It should not be allowed to cook until hard. 3 slices of hot buttered toast. Heat the butter in a frying-pan. ½ oz. and fry it lightly in the butter. . Place the stirred eggs on the toast. of butter. flavoured with grated cheese. Keep stirring the mixture with a knife. Sprinkle the lemon juice over the spinach. and season well with pepper and salt. Pound these well. SWEET CREAMED EGGS. of butter. let the tortilla set.4 eggs. removing the egg which sets round the sides and on the bottom of the frying-pan. Whip the eggs up well. 8 Spanish olives. Serve hot. of butter. sugar and vanilla to taste. 4 hard-boiled eggs. Beat the eggs and pour them into the mixture. and mix all well. To each egg allow 2 tablespoonfuls of cream. Pour some thick white sauce. and set the other side. which should be previously stoned and minced fine. and pepper and salt to taste. on a hot dish.

4 eggs. and divide into the buttered cups. 4 hard-boiled eggs. which has been strained through a sieve. 1 tablespoonful tarragon vinegar. Beat up the eggs. mix it with the parsley. 2 yolks of eggs. TARRAGON EGGS. Place the jam in the centre of the cup. Batter a cup for each egg. of butter. Cover each cup with . pepper and salt to taste. strew this over the eggs. keeping the yolks whole. mix them with the tomato juice. stand the cups in a stew-pan with boiling water. SWISS EGGS. 1 teaspoonful chopped tarragon. Spread the butter on a flat baking dish. reckoning 1 egg for each person. Turn the eggs out on the buttered toast. tarragon. and mix it into yolks. grate the rest of the cheese. have ready the sauce hot. and serve hot or cold. ½ pint white sauce. On these break the eggs. and tarragon vinegar. pepper and salt to taste.Butter as many cups as eggs. which should reach only half-way up the cups. and bake them in a quick oven for 5 to 7 minutes. season to taste. Pour over the eggs. sugar and vanilla. beat up the eggs with the cream or milk. TOMATO EGGS. of Gruyère cheese. 3 oz. Boil the eggs for 7 minutes. and cut them into slices. lay on it some very thin slices of the cheese. and bake for 10 minutes. and divide the mixture into the cups. and steam the eggs until they are set—time from 8 to 10 minutes. To each egg take 2 tablespoonfuls of tomato juice. serve with fried croûtons round. 1 oz. Lay them in a buttered pie-dish. 1 teaspoonful of finely chopped parsley. Cover each cup with buttered paper.

and two dinners each week . 4 eggs. and mix them with the butter. Rub the garlic round a small saucepan. TOMATO SOUFFLÉ. place them in a saucepan with boiling water. When the butter is hot. of Allinson fine wheatmeal. then proceed as before. whip up the whites of the eggs. place it in a larger dish with boiling water in a moderately hot oven. All may use these foods with benefit. stir in the wheatmeal. stirring in one yolk after the other. and stir until the mixture is thickened and comes away from the sides of the pan. SALADS These wholesome dishes are not used sufficiently by English people. ¼ lb. and bake 15 minutes. stir them with the other ingredients. for very few know the value of them. or chop up very finely the shalots. season with pepper and salt. of butter. of sugar. and bake until set. Beat the eggs well. 1 clove of garlic or 2 shalots. 1 oz. and melt the butter. 1 oz. Serve the eggs on buttered Allinson wholemeal toast. 1-1/2 oz. then the tomato pulp. Strain the mixture through a sieve into the dish in which it is to be served. 4 eggs. the rind and juice of ½ a lemon. Serve hot or cold. Boil the sugar and lemon rind and juice in ½ pint of water for 15 minutes.buttered paper. WATER EGGS. and steam the eggs for 10 minutes. in it. of fresh tomatoes or a teacupful of tinned tomato. pepper and salt to taste. pour into a buttered Soufflé pan. Pulp the tomatoes through a sieve. and add to them the sweetened water.

salad oil. CHEESE SALAD. ARTICHOKE SALAD. mustard and cress. Salads are invaluable in cases of gout. or even finely cut raw red or white cabbage. and two hard-boiled eggs. Put some finely shredded lettuce in a glass dish. CUCUMBER SALAD. watercress. 3 boiled potatoes. some mustard and cress. cut into slices. Cut up finely the cauliflower and potatoes when cold. eat with Allinson wholemeal bread. As a second course. oil. and vinegar. Serve with a dressing composed of equal parts of cream. and in a gravelly condition of the water and impure condition of the system. mix. milk or bread pudding.of them with Allinson wholemeal bread will prevent many a serious illness. round lettuces. or celery root. 2 or 3 tablespoonfuls of oil. pepper. add pepper. Boil potatoes and artichokes separately. a layer of sliced tomatoes. and supply the system with vegetable salts and acids in the best form. and then over all put a nice layer of grated cheese. but makes it rich. CAULIFLOWER SALAD. gallstones. salt. mix well with the dressing. and vinegar are added as above. They are natural food in a plain state. and over this put some young sliced onions. A little mayonnaise is an improvement. juice of ½ a lemon. . Add salt and pepper. salt. oil. rheumatism. A medium-sized boiled cauliflower. and vinegar. In winter. and pepper and salt to taste. celery. stone in the kidney or bladder. into which had been smoothly mixed a little mustard. also sliced. salads may be made with endive.

pour over the mayonnaise. vinegar. 3 large boiled potatoes. Arrange them in a dish. 2 of salad oil. Eat with Allinson wholemeal bread. and 2 tablespoonfuls of olive oil. 1 bunch of watercress. 4 medium-sized cold boiled potatoes. 1 small beetroot. stir it well together. Boil potatoes that are firm and waxy when cooked. The quantity of oil should be about three times the amount of the vinegar used. POTATO SALAD (2). POTATO SALAD (1). mix pieces of watercress with the eggs and tomatoes. and quarter the eggs. then add very gradually 1 tablespoonful of vinegar. 6 hardboiled eggs. and garnish with more watercress. ¼ of a teaspoonful of white pepper. ONION SALAD. add pepper.Peel and slice a cucumber. 1 large boiled Spanish onion. pepper and salt to taste. and mix well once more. a little tarragon vinegar. Put the sliced cucumber into a salad dish. some mayonnaise. mix well together with the parsley and pepper and salt. 4 tablespoonfuls of vinegar. 1 teaspoonful of parsley. some spring onions. and cut them in slices. salt. let them soak in ½ gill of water. . EGG MAYONNAISE. and garnish it with nasturtium leaves and flowers. juice of 1 lemon. olives. add the lemon juice and oil. stirring it all the time. of cold boiled potatoes. and oil to taste. mix together ½ a teaspoonful of salt. Slice the potatoes. 2 or 3 tablespoonfuls of olive oil. Slice the onion and potatoes when quite cold. 1 lb. grate a small onion and mix it with these. sprinkling pepper and salt in between.

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

add the potatoes very finely mashed. 2 oz. and seasoning. Beat all well together. of butter.pieces of orange may be advantageously mixed with the other ingredients. when all is very thoroughly mixed. 2 lbs. Grate the rind of the lemons and pound it well with the sugar in a mortar. Fry the mashed potatoes a nice brown in the butter. of mashed potatoes. pepper and salt to taste. POTATO CAKES 3 fair-sized potatoes. of butter. POTATO COOKERY POTATO BIRD’S NEST. and grate the raw potatoes. of spinach well cooked and chopped. 6 oz. 1 egg. 2 tablespoonfuls of Allinson fine wheatmeal. fill the mixture in a jar and keep closely covered. 3 hardboiled eggs. and fry the mixture like pancakes in oil or butter. Peel. POTATO CHEESE. 1 oz. A plateful of mashed potatoes. then place it on a dish in the shape of a ring. shelled. of sugar. on the top of this. and place the eggs. POTATO CHEESECAKES. oil the butter and mix this and the lemon juice with the rest of the ingredients. . Serve as hot as possible. wash. Inside this spread the spinach. beat up the egg and mix it with the potatoes. flour. and a pinch of nutmeg. When oranges are added to a salad the onion must be left out. 6 oz. 2 lemons.

½ pint of milk. mix the potatoes with the butter. POTATO PUFF. 2 oz. of butter. mix it with the mashed potatoes. Mix all well. pepper and salt to taste. ½ a saltspoonful of nutmeg. of grated cheese. and form the mixture into cakes. POTATO PUDDING. 1 lb. 2 eggs. 1 whole egg. 4 oz.1 lb. Beat up the second egg. pepper and salt to taste. 1 oz. and stir in the other . POTATO CROQUETTES. pepper and salt. mustard. add the cheese. of mashed potatoes. whip the yolks of the eggs well with the milk. flour. of butter. of butter. 1 gill of milk. turn the cakes into the beaten egg and raspings. and bake it ½ hour. beat the egg well. ½ lb. the yolks of 2 eggs. and fry them in oil or butter until brown. the rind and juice of ½ a lemon. add the eggs well beaten. some bread raspings. seasoning. 3 eggs. ½ a teaspoonful of mustard. of potatoes well mashed. of sugar. and fry a nice brown. and a dessertspoonful of finely chopped parsley. 3 eggs. also the other ingredients. 1-1/2 oz. 1 pint of mashed potatoes. and 1 of the eggs well beaten. Serve with tomato sauce and green vegetables. Beat the potatoes well with the yolks of the eggs and the seasoning. ½ a saltspoonful of nutmeg. form the mixture into balls. Beat the butter. roll the balls in the egg and breadcrumbs. raspings. Melt the butter and mix it with the mashed potatoes. 1 oz. 2 tablespoonfuls of Allinson fine wheatmeal. of hot mashed potatoes. Beat the butter with a fork until it creams. turn the mixture into a buttered pie-dish. some Allinson nutoil or butter for frying.

mix them with the onion and parsley. 4 medium-sized cold boiled potatoes. add a little milk if necessary. mix the meal. of butter. butter. Warm the butter until melted. parsley. eggs. and seasoning. and bake it for 1 hour in a hot oven. Chop up the onion fine. 1 egg well beaten. seasoning to taste. 1 boiled Spanish onion.ingredients. and a teaspoonful of powdered thyme. Add the nutmeg. and milk should be well beaten separately before being used. and dress . oil and lemon juice. 1 dessertspoonful of finely chopped parsley. and last of all the whites of the eggs. 1 small onion minced very fine. beaten to a stiff froth. POTATO ROLLS (Spanish). let them soak with 3 tablespoonfuls of water. 18 olives. season with pepper and salt. the yolk of egg. POTATO ROLLS (BAKED). and proceed as in “Potato Rolls. the yolk of 1 egg. Serve with brown sauce and vegetables. and egg well together. mashed potato. pepper and salt to taste. Turn the mixture into a buttered pie-dish. and add this. 1 oz. make the mixture into rolls. as the success of the dish depends on this. a little nutmeg. 3 teacupfuls of mashed potatoes. 3 tablespoonfuls of Allinson fine wheatmeal. which will take from 10 to 20 minutes. of cold mashed potatoes. pepper and salt to taste. The potatoes. Stone the olives and chop them up fine. Mix all well. and the thyme. olive. 2 lbs. and mix it with the mashed potatoes.” POTATO SALAD (1). make the mixture into little rolls 3 inches long. brush them over with a pastry brush dipped in Allinson nut-oil or hot butter and bake them on a floured tin until brown. Slice the potatoes.

of butter (or Allinson nut-oil). ½ a teacupful of milk. 2 oz. 1 teaspoonful of mustard. add seasoning. 2 hard-boiled eggs. 2 tablespoonfuls of lemon juice and seasoning. 1-1/2 pints of mashed potatoes. pepper. 2 hard-boiled eggs. and add this to the dressing. pepper and salt. Any good salad dressing may be used. 1 dessertspoonful of sugar. mash the yolks of the eggs quite fine and mix them smooth with the lemon juice. Mash the potatoes well with one of the eggs. mix all together. and seasoning. mustard. and garnish with parsley or watercress and beetroot. Chop the whites of the eggs up fine. and add this to the dressing. 1 breakfastcupful of breadcrumbs. Mash the yolks of the eggs and mix them with the lemon juice. and lemon juice to taste. Chop the whites of the eggs up very fine. milk. turn the mixture smoothly into a salad bowl or glass dish. ½ pint of mashed potatoes. POTATO SALAD (2). and garnish with watercress and beetroot. 2 tablespoonfuls of Allinson salad oil. and fry them brown. salt. 2 tablespoonfuls of Allinson salad oil. roll them in egg and breadcrumbs. 1 pint of mashed potato. Turn the mixture into a salad bowl or glass dish. Make a dressing of the oil. ½ a saltspoonful of nutmeg.like any other salad. pepper and salt to taste. 1 teaspoonful of mustard. and chopped whites of eggs well together. dressing. Mix the mashed potatoes. 2 eggs well beaten. form the mixture into sausages. POTATO SALAD (MASHED). . POTATO SAUSAGES.

season with a little pepper and salt. and arrange alternate slices of egg and beetroot round the base of the potato snow. letting the mashed potato fall lightly. 1 egg with the juice of 1 lemon. or. 3 oz. POTATOES À LA DUCHESSE.POTATO SNOW (a Pretty Dish). beat up. re-heat the whole again but do not allow it to boil. Butter 8 patty pans and line them with a thick layer of potato. of grated cheese. of potatoes. .” leaving out the parsley. Slice the eggs and beetroot. POTATO SURPRISE. pass them through a potato masher into a hot dish. with a coal-shovel made red hot. Prepare potatoes as in “Milk Potatoes. of butter. to avoid the egg curdling. Mix all well with the seasoning. 1 oz. and brown the patties in the oven. fill them with the mixture. 1 pint of finely mashed potatoes. POTATO WITH CHEESE. add the egg and lemon juice carefully. Brown the top with a salamander. and piling it up high. 1 tablespoonful of finely chopped parsley. and bake them in a moderate oven until golden brown. 1-1/2 lbs. Mix the butter well with the mashed potatoes. a little nutmeg. pepper and salt. pepper and salt to taste. with a little of the parsley and a dusting of pepper and salt. place ½ a tomato in each. 1 pint of mashed potatoes. of butter. let the potatoes go off the boil. if such is not handy. 3 hard-boiled eggs. Boil the potatoes till tender. ½ oz. 4 tomatoes. Cover with mashed potatoes. grease some patty pans. 1 small beetroot. Serve with vegetables and any savoury sauce.

POTATOES (CURRIED). of boiled potatoes. and add the butter and seasoning. add seasoning. of butter. 1-1/2 lbs. 1 pint of mashed potato. POTATOES (MASHED). 6 good-sized potatoes parboiled. Mince the onion very fine and fry it a golden brown in the butter. pepper and salt. 2 eggs. butter a mould. 1 large English onion. 1 oz. turn out. POTATOES AND CARROTS. and serve. Let all simmer for 2 or 3 minutes. To mash potatoes well they should be drained when soft and steamed dry over the fire. Let the potatoes cook gently until soft. fill it with the mixture. Slice the potatoes into a saucepan and pour the milk over them. smooth the curry powder with a little water.POTATOES (BROWNED). salt and lemon juice to taste. form the mixture into cakes. mix it well with the mashed potato. 1 oz. 1 dessertspoonful of fine wheatmeal. which should be previously smoothed with a little milk or water. add lemon juice. and garnish with parsley. some Parsley. pour this over the potatoes. and bake them a nice brown. place them in a greased baking tin. spread the butter on the top. beat the eggs well and mix them with the vegetables. and add seasoning to taste. with little bits of butter on the top of the cakes. ¾ lb. 1 teaspoonful of curry powder. of butter pepper and salt to taste. ¾ pint of milk. then . then thicken with the meal. flour them well. of butter. of boiled carrots. Mash the potatoes and carrots together. bake the whole for ½ hour. 1 oz.

and a little hot milk. Mash all well through.turn them into a basin and pass them through a potato masher back into the saucepan. and when the milk boils add the wheatmeal. taking care not to burn it. pepper and salt to taste. 1 teaspoonful of vinegar. 1 tablespoonful of Allinson wholemeal. Before serving mix into the sauce a spoonful of finely chopped parsley. and serve. 1 lb. Then simmer a few minutes with the capers. 1 tablespoonful of finely chopped capers. and serve very hot. thickened with Allinson fine wheatmeal. POTATOES (SAVOURY). Make a sauce of milk. and mash all well through over the fire with a wooden spoon. boil the potatoes till nearly tender. drain them and cut them in slices. Let all simmer until the potatoes are tender. when soft. ¾ pint of milk. piece of butter the size of a walnut. POTATOES (MASHED)(another way). POTATOES (MILK) WITH CAPERS. peel and slice them. Let the potatoes simmer in the sauce for 10 minutes. creamy mass. When the potatoes have been passed through the masher back into the saucepan. add the milk and seasoning. Fry the onion a nice brown in the butter. pepper and salt to taste. . add the capers and vinegar. Boil or steam potatoes in their skins. 1 finely chopped English onion to 1 pound of potatoes. add a piece of butter the size of a walnut (or more according to quantity of potatoes). adding hot milk as required until it is a thick. Return them to the saucepan. and season with pepper and salt. of potatoes. POTATOES (MILK). add the fried onion and seasoning and a little hot milk.

1 dessertspoonful of finely chopped onion. and serve. 1 teaspoonful of powdered sage. leaving nearly 1 inch of the inside all round. put into it a layer of potatoes. and pour them over the potatoes. Slice the potatoes. onion. butter a pie-dish. of butter. Slice the potatoes into the saucepan and let them stew gently for 15 minutes with the butter. 1 oz. Repeat this until the dish is full. 1-1/2 breakfastcupfuls of breadcrumbs. 6 medium-sized boiled potatoes. and fried brown. pour the milk over the whole. pepper and salt to taste. 1 dessertspoonful of vinegar. Make a stuffing of the other ingredients. part of the butter. and bake for 1 hour. pepper and salt. of butter. 3 eggs. and a little meal. of grated English onions. POTATOES (STUFFED) (1). Serve with brown sauce. a little Allinson wholemeal. of small boiled potatoes. ½ lb. some of the onion. POTATOES (SCALLOPED).1-1/2 lbs. piece of butter the size of a walnut. Rub the inside of a basin with the garlic. 6 large potatoes. over this sprinkle pepper and salt. 1 breakfastcupful of milk. tie the halves together. shake the whole well over the fire until thoroughly mixed. beat them well with the vinegar. adding a very little milk it the stuffing should be too dry. and seasoning. 1 ditto of finely chopped parsley. pepper and salt to taste. and bake them until done. break the eggs into it. 1 clove of garlic. fill the potatoes with it. shaking them occasionally to prevent burning. 1 oz. . 1 egg well beaten. 2 onions chopped fine. scoop them out. POTATOES (STUFFED)(2). Halve the potatoes.

1 large apple. fill them with the mixture. tie the halves together. and serve them with brown sauce and vegetables. 6 large boiled potatoes. allspice. When quite tender sift in enough breadcrumbs to make a fairly stiff paste. Scoop the potatoes out as in previous recipe. ½ teaspoonful of allspice. 1 egg well beaten. bake the potatoes till tender. 1 Spanish onion. mix all up together. pepper and salt to taste. . POTATOES (TOASTED). of grated Gruyère or Canadian cheese. leaving ½ inch of potato wall all round. 1-1/2 ozs. tie them together. 1 large English onion. also a little milk if necessary. POTATOES (STUFFED) (3). 6 large boiled potatoes. Mince the onion very finely and fry it a nice brown with the best part of the butter. and bake them 10 to 15 minutes. Halve the potatoes as before. sugar. and seasoning. 1 dessertspoonful of sugar. fill the potatoes. a cupful of breadcrumbs. brush over with a little oiled butter. brush them over with the rest of the butter (oiled). ½ oz. 1 egg well beaten. Mash the scooped out potato well up with the cheese. of butter. scoop them out. pepper and salt to taste. Chop the onion and apple fine and stew them (without water) with the butter. tie. scoop out most of the soft part and mash it up. and put them in the oven until well heated through. 1 oz. Halve the potatoes as before. POTATOES (STUFFED) (4). Serve with vegetables and white sauce. adding the egg and seasoning. add the egg. a piece of butter the size of a walnut. Serve with vegetables and brown sauce. fill the potato skins. of butter. butter. and seasoning.6 large potatoes. pepper and salt to taste.

as it is called. biliousness. but if made as I direct very little harm will result. acidity. From a health point of view artificial sauces are not good. place them on a gridiron (if not handy. When not too highly spiced or seasoned they help to prevent thirst. and when they give up the use of flesh they are often at a loss for a good substitute. brush them over with oiled butter. and being fluid they cause the food to be more thoroughly broken up and made into a porridgy mass before it is swallowed. Fried Onion Sauce. The water in which vegetables (except cabbage or potatoes) have been boiled is better for making sauces than ordinary water. SAUCES Flesh-eaters have the gravy of meat to eat with their vegetables. Brown Gravy. APPLE SAUCE. in a wire salad basket). Brown the slices on both sides. or Herb Gravy must be used with great caution. or not at all by those who are troubled with heartburn. but when food is changed by cooking many persons require it to be made more appetising. When foods are eaten in a natural condition no sauces are required.Cut cold boiled potatoes into slices. The use of sauces is thus seen to be an aid to help down plain and wholesome food. and when made with the liquor in which vegetables have been boiled they retain many valuable salts which would otherwise have been lost. or skin eruptions of any kind. and put it over a clear fire. Sauces may be useful in more ways than one. . as they supply the system with fluid.

of Allinson fine wheatmeal. This is made as “Wheatmeal Sauce. Dilute the jam with ½ pint of water. pepper and salt to taste. Remove the mace. BROWN GRAVY. and keep on stirring until it is a brown colour. add sugar and spice.1 lb. 1 gill of water. Eat with vegetables or savouries. ½ a teaspoonful of Allinson cornflour. ½ lb. Pare and core the apples. make it hot. then add boiling water. A little mushroom or walnut ketchup may be added it desired. and cook them with the water until quite mashed up. of butter. with pepper and salt to taste. and seasoning. ½ a teaspoonful of mixed spice. Add the lemon juice. the juice of ½ a lemon. cut them up. 1 oz. the mace. Melt the butter in a frying-pan over the fire. Serve hot or cold. boil it up and pass it through a sieve. BROWN SAUCE (1). Put a tablespoonful of butter or olive oil into a frying-pan or saucepan. of apricot jam. Can also be served cold. and thicken it with the cornflour. of apples. Stir in gradually enough boiling water to make the sauce of the thickness of cream. and pour the sauce over . according to taste). brown this. stir into it the meal. BOILED ONION SAUCE. Rub the apples through a sieve. and let the sauce simmer for 20 minutes. 1 oz. APRICOT SAUCE. 1-1/2 oz. a blade of mace. dredge in a tablespoonful of Allinson fine wheatmeal. This goes well with any plain vegetables. re-heat. and serve. of sugar (or more. boil the sauce up.” but plenty of boiled and chopped onions are mixed in it.

or macaroni with turnips. when it boils add the cornflour and vanilla. or macaroni batter. CHOCOLATE SAUCE. Boil the sauce up. of butter. rub the fruit through a sieve. ½ teaspoonful of vanilla essence. ½ a teaspoonful of cornflour. . Leave out the onions. return the sauce to the saucepan. lemon. 2 ozs. Let all simmer 15 to 20 minutes. and thicken the sauce with the cornflour. strain. re-heat it. CURRANT SAUCE (RED & WHITE). Serve hot or cold. and boil it up before serving. ½ teaspoonful of cornflour. If the sauce should be lumpy. 6 eschalots chopped fine. 1 oz.the onions. ½ a lemon (peeled) cut in slices. and stir well. add the milk. BROWN SAUCE (2). Cook the ingredients for 10 minutes. add the eschalots. Melt the chocolate over the fire with 1 tablespoonful of water.” Add capers. 3 bay leaves. of sugar. and serve. CURRY SAUCE (1). add water enough to make the sauce the thickness of cream. 1 bar of Allinson chocolate. This goes very well with plain boiled macaroni. otherwise make as “Wheatmeal Sauce. CAPER SAUCE. strain it through a gravy-strainer. 1 gill of water. and seasoning. bay leaves. and cook 10 minutes after adding them. 2 tablespoonfuls of Allinson fine wheatmeal. ½ pint of both white and red currants. pepper and salt to taste. Brown the meal with the butter. &c. ½ pint of milk.

and apple. vinegar. salt to taste. and colour with burnt sugar. a pinch of mint and sage. of butter. beat it up. return to the saucepan. EGG CAPER SAUCE.3 English onions. and serve. 2 tablespoonfuls of Allinson fine wheatmeal. add the meal. and salt. CURRY SAUCE (2). of butter (or oil). ½ pint of water. Chop up the onions. and let these ingredients cook a few minutes. butter. CURRY SAUCE (BROWN). 1 teaspoonful of curry powder. . 1 English onion chopped fine. 1 even teaspoonful of curry. When quite soft rub the vegetables well through a sieve. 1 good cooking apple. 1 oz. adding the curry and salt. and which should simmer a few minutes. and salt to taste. and seasoning. and brown. The same as “Egg Sauce. ½ oz. and let it simmer for a few minutes. Let the whole simmer for 5 to 10 minutes.” adding 1 tablespoonful of finely chopped capers before the egg is stirred in. 1 onion. add the curry. carrot. Fry the onions in the butter until nearly brown. 1 dessertspoonful of Allinson fine wheatmeal. add the sauce to this. 1 carrot. add as much water as required to make the sauce the consistency of cream. ½ oz. 1 teaspoonful of Allinson fine wheatmeal. a little burnt sugar. 1 teaspoonful of curry powder. Grate the onion into the water. 1 good tablespoonful of vinegar. add curry. of butter. add a little more water if necessary. brown the meal in the saucepan in the butter. and stew them in ¾ pint of water until quite tender. Thicken the sauce with the meal. strain the sauce.

each of carrot. add it gradually. a pinch of saffron. boil up. beat up the egg. When slightly browned add ¾ pint of water. and after having allowed the sauce to cool a little. of butter. Boil the milk and water with the saffron. into which the meal has been rubbed smooth. a little thyme. add gradually and gently the egg. Stir the sauce until it boils. beat the egg up with the lemon juice. Let the sauce go off the boil. rub the sauce through a sieve. pepper and salt to taste. Thicken the sauce with the cornflour. pepper and salt. add the butter and seasoning. then add the vinegar and seasoning. and serve. turnip. Chop the vegetables up fine. juice of ½ lemon. 1 oz. . but do not allow it to boil. Warm up the sauce again. and thicken with the cornflour. 2 oz. ¾ pint of half milk and water. of butter. adding the thyme. 1 teaspoonful of Allinson cornflour. Let all simmer for ½ an hour. and see that the latter dissolves thoroughly. 1 egg.EGG SAUCE. FRENCH SAUCE. To easily dissolve the saffron. Boil the milk and water. pepper and salt to taste. or eschalots. 1 egg. return it to the saucepan. Heat it up. 1 dessertspoonful of Allinson fine wheatmeal. 1 tablespoonful of vinegar. it should be dried in the oven and then powdered. taking care not to curdle the sauce. taking care not to curdle it. EGG SAUCE WITH SAFFRON. but do not let it boil. Add seasoning. ½ pint of milk and water. ½ oz. 1 teaspoonful of cornflour. onion. FRIED ONION SAUCE. and fry them in the butter.

HORSERADISH SAUCE. do not waste the curdled sauce. and horseradish for a few minutes. also to stir one way only. work them smooth with a wooden spoon. which should be quite cold. Boil the water.” and add mixed herbs a little before serving. Stir in the oil very gradually. ½ pint of milk. fry. ½ pint of water. 2 eggs. should this ever happen. MILK FROTH SAUCE. cook for two minutes. and then adding the curdled mixture. when the sauce begins to thicken stir in a little of the lemon juice. Make like “Brown Gravy. and mustard. add the salt. MAYONNAISE SAUCE. some essence of vanilla or any other flavouring. ½ oz. Be sure to make it in a cool place. the juice of a lemon. 2 tablespoonfuls of grated horseradish. butter. Place the yolks in a basin. 1 . HERB SAUCE. and make into a sauce like brown gravy. ½ teaspoonful each of mustard. the yolk of 1 egg. sugar to taste. ½ pint of oil. add salt. stirring in a little fresh oil first. and serve.Chop fine an onion. and mix all well. pepper. 1 dessertspoonful of Allinson fine wheatmeal. and salt. add Allinson fine wheatmeal. It you follow directions the sauce may curdle. butter. and so on alternately until the sauce is finished. and thicken the sauce with the meal rubbed smooth in a little cold water. continue with the oil. drop by drop. pepper. salt to taste. but start afresh with a fresh yolk of egg.

flour. 1 dessertspoonful of Allinson fine wheatmeal. add the milk. 1 oz. 1 large Spanish onion. sugar. and let it cook a few minutes before serving. ½ pint of milk. and serve. vinegar and salt to taste. OLIVE SAUCE. Brown the wheatmeal with the butter in the saucepan. 1 good teaspoonful of mustard. 1 heaped-up tablespoonful of finely chopped mint. . and let the sauce soak at least 1 hour before serving. pepper and salt to taste. ONION SAUCE. ½ pint of water. of butter. and proceed as in “Orange Froth Sauce. Chop the onions up fine. and cook them in the water until tender. let all simmer for a few minutes. 1 dessertspoonful of Allinson fine wheatmeal. thicken the sauce. and flavouring. 1 teaspoonful of sugar. ORANGE FLOWER SAUCE Make a sweet white sauce. stone and chop 8 Spanish olives. 1 teacupful of vinegar. add the mustard. vinegar. 1 gill of water. and then serve. eggs. 1 tablespoonful of sugar.” MINT SAUCE.teaspoonful of Allinson fine wheatmeal. Make a white sauce. and flavour it with 2 tablespoonfuls of orangeflower water. let it simmer for five minutes. of butter. MUSTARD SAUCE. Smooth the meal with a little water. Mix all the ingredients well. 1 teacupful of water. Mix the milk. butter and seasoning. 4 oz. add them to the sauce. and salt.

RATAFIA SAUCE. then add the eggs. allow it to get cold. Mix smooth the cornflour in 8 tablespoonfuls of water. ½ pint of raspberries.” This sauce can be made with any kind of fruit juice. take the juice of both the oranges and add it to the sugar. as it would then be spoiled. and the flour smoothed with a very little water.ORANGE FROTH SAUCE. Boil the raspberries in the water for 10 minutes. serve at once. 2 eggs. put the mixture over the fire in an enamelled saucepan. sugar to taste. PARSLEY SAUCE. 1 gill of water. 2 eggs. mix this well with the sugar. 4 large lumps of sugar. add a little more water if the juice is not ½ pint. and proceed as for “Orange Froth Sauce. This is made as “Wheatmeal Sauce. flour. sugar to taste. then strain through a cloth or fine hair sieve. ORANGE SAUCE 2 oranges. .” but some finely chopped parsley is added five minutes before serving. the eggs previously beaten. add to the orange juice enough water to make ½ pint of liquid. and whisk it well until quite frothy. 1 teaspoonful of white flour (not cornflour). add this to the juice when hot. ½ a teaspoonful of cornflour. RASPBERRY FROTH SAUCE. and stir the sauce over the fire until thickened. 1 teaspoonful of white flour. some water. do not allow the sauce to boil. Rub the sugar on the rind of one of the oranges until all the yellow part is taken off. Serve immediately. and sugar. The juice of 2 oranges.

½ pint of milk. 3 carrots. of mushrooms. SORREL SAUCE. cut up the carrots into small dice. Make a white sauce. stir again over the fire until the sauce has thickened a little. 1 small onion. a teaspoonful of Allinson fine wheatmeal. SPICE SAUCE. TARTARE SAUCE. and flavour with 2 tablespoonfuls of rosewater. SAVOURY SAUCE. butter.3 oz. 1 lb. beat up the yolk of egg. 1 onion. remove from the fire. ½ oz. 1 dessertspoonful of Allinson fine wheatmeal. let it boil. the yolk of 1 egg. but do not let it boil. and add teaspoonful of mixed spice before serving. a little nutmeg. then rub the sauce through a sieve. let it simmer a few minutes. heat it up and thicken it with the meal. pepper and salt to taste. juice of ½ a lemon. if necessary. and add to it a handful of finely chopped sorrel. pepper and salt to taste. ROSE SAUCE. cook them gently in 1 pint of water with the onion and seasoning until quite soft. Chop up the onion and fry it a nice brown. ½ . adding the butter and seasoning. and serve. Make a sweet white sauce. chopped fine. Make a sweet white sauce. of butter. Bruise the ratafias and put them in a stewpan with the milk. return it to the saucepan. 1 oz. of ratafias. and when the milk has cooled a little stir it in carefully. Cook the mushrooms and onion. in ½ pint of water for 15 minutes.

For tinned tomatoes a teacupful of water is sufficient. cook with water and finely chopped onions. slice them and set them to cook with a breakfastcupful of water. Let the sauce simmer for a minute. WHEATMEAL SAUCE. add a grated onion. pepper. If fresh tomatoes are used. thicken with Allinson fine wheatmeal made into a paste with water. then rub them well through a strainer. boil up again. of butter. TOMATO SAUCE (1). and let it thicken. and pour it into a warm sauce-boat. when done rub through a sieve. which should he smoothed well with a little cold water. add the butter. and serve. TOMATO SAUCE (2). add a little pepper and salt to taste. Mix milk and water together in equal proportions. and when it boils thicken the sauce with the meal. rub a little Allinson fine wheatmeal into a paste with cold water. and salt. Boil ½ pint of . ¾ pint of milk. Add a little butter. pepper and salt to taste. Eat this with vegetables. let it simmer 2 or 3 minutes. 1 dessertspoonful of Allinson fine wheatmeal. and boil. WHITE SAUCE (1). Let the tomatoes cook gently for 10 minutes. pepper. add the lemon juice. of fresh ones. Eat with vegetables or savoury dishes. ½ oz. Cut up fresh or tinned tomatoes. sugar to taste. Return the liquid to the saucepan.Strain the sauce and return it to the saucepan. thicken it with the meal. ½ a canful of tinned tomatoes or 1 lb. Mix this with the boiling milk and water. a tablespoonful of Allinson fine wheatmeal. and salt.

the milk with sugar, mix the meal smooth in the rest of the milk, add this to the boiling milk and keep stirring until the sauce has thickened, cook for 3 to 4 minutes, strain it through a gravy strainer, re-heat, and flavour with vanilla or almond essence. WHITE SAUCE (2). ½ pint of milk, a dessertspoonful of Allinson cornflour or potato flour, a little vanilla essence, 1 teaspoonful of sugar. Boil the milk, thicken it with the cornflour previously smoothed with a little water, add sugar and vanilla, boil up, and serve with the pudding. WHITE SAUCE (SAVOURY). ¾ pint of milk, 1 good dessertspoonful of Allinson fine wheatmeal, a small piece of butter, size of a nut, pepper and salt to taste. Bring part of the milk to the boil, mix the meal smooth with the rest, add the butter and seasoning, and thicken the sauce. Let it cook gently a few minutes after adding the meal, and serve.

PUDDINGS
ALMOND PUDDING (1). 4 eggs, 3 oz. of castor sugar, 4 oz. of ground sweet almonds, ½ oz. of ground bitter almonds. Whip the whites of the eggs to a stiff froth, mix them lightly with the well-beaten yolks, add the other ingredients gradually. Have ready a well-buttered pie-dish, pour the mixture in (not filling the dish more than three-quarters full), and bake in a moderately hot oven until a knitting needle pushed

through comes out clean. Turn the pudding out and serve cold. ALMOND PUDDING (2). ½ lb. of almond paste, ¼ lb. of butter, 2 eggs, 2 tablespoonfuls of sifted sugar, cream, and ratafia flavouring. With a spoonful of water make the ground almonds into a paste, warm the butter, mix the almonds with this, and add the sugar and 2 tablespoonfuls of cream or milk, and the eggs well beaten. Mix well, and butter some cups, half fill them, and bake the puddings for about 20 minutes. Turn them out on a dish, and serve with sweet sauce. ALMOND RICE. ½ lb. of rice, 2-1/2 pints of milk, 1 oz. of butter, 3 oz. of ground sweet almonds and a dozen bitter ground almonds, sugar to taste, 1 teaspoonful of cinnamon, some raspberry jam. Cook the rice, butter, milk, sugar, and almonds until the rice is quite tender, which will take from 40 to 50 minutes; butter a mould, sift the cinnamon over it evenly, pour in the rice, let it get cold, turn out and serve with sauce made of raspberry jam and water. Dip the mould into hot water for ½ a minute, if the rice will not turn out easily. APPLE CHARLOTTE. 2 lbs. of cooking apples, 1 teacupful of mixed currants and sultanas, 1 heaped up teaspoonful of ground cinnamon, 2 oz. of blanched and chopped almonds, sugar to taste, Allinson wholemeal bread, and butter. Pare, core, and cut up the apples and set them to cook with 1 teacupful of water. Some apples require much more water than others. When they are soft, add the fruit picked and washed, the cinnamon, and the almonds and sugar. Cut very thin slices of bread and butter, line a

buttered pie-dish with them. Place a layer of apples over the buttered bread, and repeat the layers of bread and apples until the dish is full, finishing with a layer of bread and butter. Bake from ¾ hour to 1 hour. APRICOT PUDDING. 1 tin of apricots, 6 sponge cakes, ½ pint of milk, 2 eggs. Put the apricots into a saucepan, and let them simmer with a little sugar for ½ an hour; take them off the fire and beat them with a fork. Mix with them the sponge cakes crumbled. Beat the eggs up with milk and pour it on the apricots. Pour the mixture into a wetted mould and bake in a hot oven with a cover over the mould for ½ an hour. Turn out; serve either hot or cold. BAKED CUSTARD PUDDING. 1 pint of milk, 3 eggs, sugar, vanilla flavouring, nutmeg. Warm the milk, beat up the eggs with the sugar, pour the milk over, and flavour. Have a pie-dish lined at the edge with baked paste, strain the custard into the dish, grate a little nutmeg over the top, and bake in a slow oven for ½ an hour. Serve in the pie-dish with stewed rhubarb. BARLEY (PEARL) AND APPLE PUDDING. ½ lb. of pearl barley, 1 lb. of apples, 2 oz. of sugar, ¼ oz. of butter, the grated rind of a lemon. Soak the barley overnight, and boil it in 3 pints of water for 3 hours. When quite tender, add the sugar, lemon rind, and the apples pared, cored, and chopped fine. Pour the mixture into a buttered dish, put the butter in bits over the top, and bake for 1 hour. BATTER JAM PUDDING.

1 pint of milk, 3 oz. of cornflour, 3 oz. of Allinson fine wheatmeal, 2 oz. of butter, 3 eggs, some raspberry or apricot jam. Rub the cornflour and meal smooth with a little of the milk; bring the rest to boil with the butter, and stir into it the smooth paste. Stir the mixture over the fire for about 8 minutes, then turn it into a basin to cool. Beat up the yolks of the eggs and add them to the cooked batter; whip the whites of the eggs to a stiff froth and add them to the rest; butter a pie-dish, pour in a layer of the batter, then spread a layer of jam, and so on, until the dish is full, finishing with the batter, and bake the pudding for ½ an hour. BATTER PUDDING. ½ lb. of Allinson fine wheatmeal, 1 pint of milk, 3 eggs, 1 dessertspoonful of sugar, 1 teaspoonful of ground cinnamon (or any other flavouring preferred). Beat the eggs well, mix all thoroughly, and bake about ¾ hour. BELGIAN PUDDING. Soak a 1d. French roll in ½ pint of boiling milk; for 1 hour, then add ¼ lb. of sultanas, ¼ lb. of currants, 3 oz. of sugar, 4 chopped apples, a little chopped peel, the yolks of 3 eggs, a little grated nutmeg and zest of lemon. Mix in lastly the whites of the 3 eggs whisked to a stiff froth, pour into a mould, and boil for 2 hours. Serve with a sweet sauce. BIRD-NEST PUDDING. 6 medium-sized apples, 5 eggs, 1 quart of milk, sugar, the rind of ½ a lemon and some almond or vanilla essence. Pare and core the apples, and boil them in 1 pint of water, sweetened with 2 oz. of sugar, and the lemon rind added, until they are beginning to get soft. Remove the apples from the saucepan

serve immediately. and bake the pudding until the custard is set. pour the custard over the apples. 5 oz. of butter (oiled). let it stand 1 hour. add sugar and the rose or orange water. and mix them lightly with the rest. BREAD AND JAM PUDDING. 1 pint of milk. 2 tablespoonfuls of orange or rosewater. ¾ lb. 1 wineglassful of rosewater. and let them soak for ½ an hour. Serve either hot or cold. Fill a greased pudding basin with slices of Allinson bread. pour the whole into a well-buttered pie-dish and bake the Soufflé for ½ an hour in a brisk oven. sugar to taste. Soak the bread in the milk until perfectly soft. of breadcrumbs. and the hot milk. beat the mixture up with the yolks of the eggs. of Allinson wholemeal bread. 4 eggs. beat the whites of the eggs to a stiff froth. of ground almonds.and place them in a pie-dish without the syrup. Heat the milk and make a custard with the eggs. then boil for 1 hour covered with a pudding cloth. 3 oz. BUCKINGHAM PUDDING. Mix all the ingredients. Turn into a buttered mould and steam the pudding for 11/2 to 2 hours. well beaten. BREAD SOUFFLÉ. BREAD PUDDING (STEAMED). . 4 eggs well beaten. 1 oz. boil up and pour this over the jam and bread. sweeten and flavour it to taste. turned out of the basin. 1 pint of milk. sugar to taste. each slice spread thickly with raspberry jam. make a custard by dissolving 1 tablespoonful of cornflour in 1 pint of milk well beaten.

of chopped almonds. sugar to taste. then stand for 2 hours. which should be previously well washed. Soak the bread as directed in above recipe. 2 oz. 2 oz. and the cinnamon. and sugar to taste. of ratafias. CABINET PUDDING (1).¼ lb. 3 eggs. Beat the yolks of the eggs well together and the whites of 2 eggs. 1 pint of milk. CABINET PUDDING (2). bake for 1 hour in a moderate oven. 1 heaped-up teaspoonful of cinnamon. and serve with jam or sauce round it. and lay in the sponge cakes cut in slices. 2 oz. and bake the pudding in a moderate oven for 1 hour. 4 or 5 sponge cakes. ratafias. 2 oz. add it to the rest of the ingredients. BUN PUDDING. add sugar and flavouring. as preferred. 1-1/2 pints milk. Cover it with buttered paper and steam for about 1 hour. Boil the milk and pour it on the eggs. buns. and sugar. 3 stale 1d. cover with a plate. ½ lb. almonds. serve with lemon sauce. let it cool a little. Butter a pie-dish with the rest of the butter. add the fruit. dried cherries. of butter. sugar. Butter a mould. picked. and pour over the buns. and dried. Turn it out carefully. 1 breakfastcupful of currants and sultanas mixed. 4 . 2 oz. citron peel. 8 stale sponge cakes. put them in a dish. 2 oz. vanilla flavouring. or steam for 1-1/2 hours. Dissolve part of the butter. add to the milk and sugar. 3 eggs. ¾ pint of milk. of Allinson bread cut in thin slices. press the ratafias all over it. Pour into the mould. then put in more ratafias and sponge cakes until the mould is almost full. eggs and milk as in Bun Pudding. and mix them all well together. beat the eggs well. Cut the buns in thin slices.

3 eggs. Steam the pudding for 1 hour. Scrape and grate the carrots. stirring it well into the batter. pour the mixture into a buttered mould. Make a pint of custard with Allinson custard powder. steam the pudding carefully for three-quarters of an hour. add some jam. CABINET PUDDING (3). Beat up 1 or 2 eggs. 4 oz. CARROT PUDDING. and steam the pudding for 2-1/2 to 3 hours. 3 large carrots. add to it 2 tablespoonfuls of raisin wine and pour over the cakes. a few drops of almond essence. taking care not to let the water boil into it. make a batter of the other ingredients. When the mould is nearly full. of Allinson fine wheatmeal. then fill the basin with layers of sliced sponge cakes and macaroons. serve with wine sauce. well beaten. scattering a few cherries between the layers. 1 teaspoonful of cinnamon. ½ pint of milk. Mix the porridge with enough hot milk to make it into a fairly thick batter.. and jam. &c. break up the sponge cakes and fill the mould with layers of sponge cake.eggs. . CANADIAN PUDDING. 1 egg to a breakfastcupful of the batter. and some raspberry jam. add the grated carrots. and serve with sauce. To use up cold stiff porridge. bake 1 hour in a buttered pie-dish. ratafias. Butter a pint pudding mould and decorate it with preserved cherries. 2 tablespoonfuls of syrup. pour over the mixture the custard of milk and eggs with the flavouring added. Butter a mould and decorate it with the cherries and citron cut into fine strips. CHOCOLATE ALMOND PUDDING.

Turn out and serve hot. Pour the mixture into pie-dishes. add the vanilla essence. Put into a buttered basin. stir frequently. 8 eggs. whisk the whites and yolks separately. wheatmeal flour. 1 dessertspoonful of vanilla essence. of Allinson cocoa. . and sugar to taste. and butter together. of Allinson fine wheatmeal. taking care not to fill them to the top. of grated Allinson chocolate. 1 oz. of sugar. first add the yolks to the pudding. add the vanilla and mix it well through. 1 pint of milk. then take it out and let it cool. and the cocoa. Place the yolks of the eggs in the pan. 1 dessertspoonful of vanilla essence. mix in the whites. Add sugar to the rest of the milk. 3 eggs. and cocoa with some of the milk. Boil up the milk and stir over the fire until it comes clean from the sides of the pan. ¼ lb. ¼ lb. or with cold white sauce. CHOCOLATE MOULD. and steam for 1 hour. of potato flour. CHOCOLATE PUDDING (STEAMED). 7 oz. and serve plain. the sugar. of flour. CHOCOLATE PUDDING. ¼ lb. of castor sugar. whip them well. add the whites of the eggs last.½ lb. Pour the mixture into a wetted mould. and bake the puddings the same way as almond puddings. turn out when cold. of butter. Mix the chocolate. 2 oz. ¼ lb. of ground sweet almonds. flour. 2 oz. beating the mixture all the time. sugar. Break the eggs. boil it up and thicken it with the smoothed ingredients. Smooth the potato flour. the whites beaten up stiffly. and when they are well stirred in. 1 quart of milk. the almond meal. 1 heaped-up tablespoonful of cocoa. Let all simmer for 10 minutes.

8 sponge cakes.Three large sticks of chocolate. Serve with white sauce poured round. 1 lb. raisins (stoned). ¼ pint of cream. Grate the rest of the chocolate. and stir the mixture over the fire until it detaches from the sides of the saucepan. and 1 teaspoonful of sifted sugar. with the rest of the milk mix the wholemeal smooth. 3 oz. chopped apples. 3 inches of stick vanilla. chopped fine. 1 lb. ½ lb. and decorate it with almonds. currants. of Allinson fine wheatmeal. 1 pint of milk. and steam the pudding 1-1/2 hours. white of 1 egg. 1 lb. split. sift the chocolate into the whipped cream. turn the whole into a buttered mould. put into it a layer of sponge cake. piece of vanilla 3 inches long Dissolve the chocolate in ¾ of the pint of milk. breadcrumbs. mixed peel. boil the milk and pour it over them. when the chocolate is quite dissolved remove the vanilla. whip the whites to a stiff froth and mix these well through. Have ready a wetted mould. 3 large bars of chocolate. CHOCOLATE TRIFLE. and flavour it with 1 inch of the vanilla. whip the cream with the whites of eggs. Break the sponge cakes into pieces. Turn the sponge cake mould into a glass dish. spread the chocolate cream over it evenly. then remove it from the fire and let it cool a little. CHRISTMAS PUDDING (1). vanilla. of almonds blanched and chopped. 1 lb. Beat up the yolks of the eggs and stir those in. 7 oz. sprinkle with almonds and ratafias. 1 lb. ½ pint of milk. next spread some of the dissolved chocolate. mash them well up with a spoon. add it to the boiled chocolate. 2 oz. shelled and ground . repeat until you finish with a layer of sponge cake. 3 eggs. of ratafia. Dissolve half the chocolate in a saucepan with 2 tablespoonfuls of water.

3 oz. then beat well the eggs and add them. . if the mixture is too dry. blanch and chop fine the almonds. tie pudding cloths over the basins. ½ lb. bitter almonds. cover with pieces of buttered paper. Wash and pick the currants and sultanas. sweet almonds. wholemeal breadcrumbs. CHRISTMAS PUDDING (2). and sweet almonds and butter. Have ready buttered pudding basins. Boil the pudding in a buttered mould for 8 hours. currants. CHRISTMAS PUDDING (3). ½ lb. of butter. pick. stone the raisins. 1 teaspoonful of spice. beat up the eggs. nearly fill them with the mixture. moist sugar. Allinson fine wheatmeal. First mix all the dry ingredients. ¼ lb. candied peel. chop or grind the almonds. ¾ lb. 6 eggs. 1 lb. and some milk.Brazil nuts. bitter almonds (ground). Pour as much milk as is necessary to moisten the mixture sufficiently to work it with a wooden spoon. wash. sultanas. currants. Rub the butter into the meal and breadcrumbs. mixing all well together. of mixed spice. each of moist sugar. sugar. at the last stir in the apple sauce. and dry the fruit. Rub the butter into the breadcrumbs. 8 eggs. and 1 teacupful of apple sauce. and Brazil nut kernels. beat up the eggs. of mixed peel. 2 oz. Wash. pick. and serve with white sauce. mixed spice. Fill some greased basins with the mixture. and cut up fine the mixed peel. butter. breadcrumbs. ½ oz. raisins. and dry the fruit. ½ lb. 1 lb. ½ lb. wash and stone the raisins. ½ oz. chop fine the nut kernels. 12 oz. chopped apples. 1 doz. and boil for 12 hours. add a little milk. 1 oz. rub the butter into the breadcrumbs. 6 eggs. and boil the puddings from 8 to 12 hours. each of raisins. ½ lb. chopped sweet almonds. and mix all the ingredients together. ½ lb.

its milk. 3 eggs. wash and stone the raisins. Allinson fine wheatmeal. 1 grated fresh cocoanut. add these. then beat the whites of the eggs to a stiff froth. COCOA PUDDING. and mix all well. COCOANUT PUDDING (2). vanilla to taste. Wash and pick the currants and sultanas. then add the cocoa. Boil the bread in the milk until it is quite soft and mashed up. 1 oz. and grated carrots. sultanas. and tie over pudding cloths. COCOANUT PUDDING (1). 1 pint of milk. .CHRISTMAS PUDDING (4). 1 tablespoonful of Allinson cocoa. and vanilla. of butter. mixing all well. butter. and add as much milk as is required to moisten the mixture. each of raisins. ½ lb. add the yolks of the eggs. Rub the butter into the wholemeal flour. 1 pint of milk. and sugar to taste. Butter a pie-dish. of Allinson bread. place a few little pieces of butter on the top. the sugar. and some milk. the milk of it. Soak the bread as for the savouries. of stale Allinson bread. 1 lb. which will agree with those who cannot take rich things. 3 oz. add the cocoanut. 4 beaten-up eggs. sugar. ½ oz. mix all the ingredients together. Boil the puddings for 8 hours. Let the mixture cool a little. Bake the pudding in a buttered dish of an hour. and sugar. and bake as above. 3 eggs. cover with buttered paper. ½ lb. smoothed with a little hot water. pour in the mixture. This is a plainer pudding. Fill buttered pudding basins with it. of sifted sugar. currants. and Brazil nuts. and chop fine the Brazil nuts. of spice. well beaten. each of wholemeal breadcrumbs. ½ lb.

turn out on to a glass dish to serve. add these to the mixture just before turning the pudding into a buttered pie-dish. add the yolks of the eggs. of fresh grated cocoanut. 1 pint of milk. sugar. whip the whites of the eggs to a stiff froth. decorate the bottom with a few slices of the bright coloured fruits. break up the remainder of the cakes and mix with the chopped almonds. prepare 1 pint of custard according to recipe on page 75. cocoanut. 3 eggs. let them cool a little. 2 oz. cover with a plate and put a weight on the top. of candied fruit. 2 oz. blanched almonds. and mix them well with the rest. . carefully fill the basin with this mixture. not disturbing the fingers round the edge. well beaten. CUSTARD PUDDING. letting each one overlap the other and cut the tops level with the basin. Mix the breadcrumbs. 8 oz.. of stoned muscatels. Proceed as for a blancmange. beat up the eggs. when the ingredients are cooked. 3 oz. 1 quart of milk. muscatels. of cornflour. and while still hot pour into the basin over the cakes. chopped small. and the remainder of the candied fruits chopped finely. bake until golden brown. split the sponge fingers and arrange them round the sides of the basin. Twelve sponge fingers. sugar to taste.10 oz. and vanilla or other flavouring. COLLEGE PUDDING. and bake all for 20 or 30 minutes in a moderate oven. of Allinson breadcrumbs. and the butter (oiled). Butter thickly a pint and a half pudding basin. 2 oz. 4 oz. 2 oz. of sugar. the ratafias crushed. &c. 4 oz. of Allinson fine wheatmeal. of ratafia biscuits. and 1 pint of custard made with Allinson custard powder. let stand all night in a cold place.

&c. take 1 teacupful of apricot jam. 1 oz. and eat with boiled custard. and add a teacupful of fresh milk. add to it 1 gill of water. Bake the pudding for ¾ of an hour. 3 eggs.. finishing with the rice. thin paste. ½ lb. stir briskly. and 2 well-beaten eggs. One dessertspoonful of flour. FRUIT AND CUSTARD PUDDING. Gently cook the rice with the lemon peel in the milk. until quite soft. Butter a cake tin. and 2 oz. place a layer of rice into it. boil the rest of the milk with the sugar and butter. then serve at once. 2-1/2 pints of milk.CUSTARD PUDDING WITHOUT EGGS. and repeat until the tin is full. before serving decorate the top with some apricot or other jam. spread a layer of jam. of butter. some raspberry and currant jam. of rice. A teacupful of Allinson fine wheatmeal. and rub through a heated gravy strainer over and around the pudding. well beaten. Mix the flour and custard powder to a smooth. when quite boiling pour it into the powder. one packet of Allinson custard powder. EMPRESS PUDDING. . serve with apricot sauce poured over and around. the rind of ½ a lemon. and bake in a moderate oven for 35 minutes. of butter. hot or cold. fill a wellgreased tin about three-parts full. FEATHER PUDDING. a pinch of salt. ½ a teacupful of sifted sugar. 1 pint of milk. make very hot. To make the sauce. turn out. with a few tablespoonfuls of the milk. in the basin. whisk well together. Beat steadily for 15 minutes. let it cool a little and mix with it the eggs. then pour into a greased pie-dish and brown slightly in the oven. and sugar to taste.

of Allinson fine wheatmeal. 1 lb. if possible. 1 teacupful of sago. adding the sugar and cinnamon. with 1-1/2 pints of the milk for 2 hours. if necessary. 2 oz. of golden syrup. and bake it in the oven until set or slightly brown on the top. add this. oil the butter and mix it with the other ingredients. of currants. beat up the eggs and mix them well with the other ingredients. 2 oz. and cook in a double saucepan. of giant sago. of sultanas. and bake the pudding until nicely brown. ½ lb.2 cupfuls of stewed and stoned plums (or the same quantity of any other fruit). adding a little water. GOLDEN SYRUP PUDDING (2. tie a cloth over it. 1 large cupful of fine breadcrumbs. of Allinson fine wheatmeal. and cook it gently for another 15 minutes: then pour the pudding into a piedish. 1 teaspoonful of ground cinnamon. pour in the batter. and steam the pudding for 3 hours. and 1 oz. ½ pint of milk.) . pour in the mixture. 2 oz. 1 pint of milk. mix it with the meal and golden syrup into a fairly thick batter. drain. mix the meal smooth with the rest of the milk. of citron peel. GIANT SAGO PUDDING. 2 oz. Soak the sago with the boiling milk until quite soft. 3 eggs. GOLDEN SYRUP PUDDING (1). of butter. sugar to taste. 1 quart of milk. Soak the sago in cold water. the fruit and sugar. and mix it with the rest of the pudding. beat up the eggs with the milk. cut and arrange the citron in the bottom of it into a star. 1 tablespoonful of sugar. Mix the crumbs and fruit in a bowl. have ready a greased pie-dish. 2 oz. Butter a mould. 3 eggs.

10 oz. 1 pint of milk. ½ pint of milk. add the butter and let the whole mixture boil up. adding sugar to taste. and serve quickly. rub the fruit through a coarse sieve and place it into a pie-dish. ½ oz. 4 eggs. pour into it first the golden syrup. the juice of ½ lemon may be added to the syrup and grated rind put in the batter. ½ a teacupful of water. ½ pint of milk. 3 pints of gooseberries. 4 eggs. of butter. gently cook the greengages in the water with the kernels and sugar. GOOSEBERRY SOUFFLÉ. blanch and drop (or grind) the kernels. and milk. mix them with the milk previously heated. Stew the gooseberries with ½ a teacupful of water until quite soft. 20 greengages. mixing all well. let it set in the oven. Skin and stone the fruit. Make a batter with the meal. . then the batter without mixing them. ½ lb. meanwhile beat the whites of the eggs to a stiff froth. GREENGAGE SOUFFLÉ.This pudding is very much liked and easily made. dip the pudding basin in cold water for 1 minute. beat the yolks of the eggs well. adding a little castor sugar. and steam the pudding in boiling water for 2-1/2 hours. which should have been smoothed previously with the milk. Bake the mixture in a moderate oven until set. 3 eggs. tie up with a cloth. lay this over the Soufflé’ a few minutes before it is quite done. of Allinson fine wheatmeal. Before turning the pudding out. 3 tablespoonfuls of ground rice. When the fruit has been reduced to a pulp mix in gradually the ground rice. sugar to taste. eggs. castor sugar to taste. grease a pudding basin. taking care that no water boils into it. of golden syrup. put over the batter a piece of buttered paper. and pour them over the gooseberries. If liked.

some marmalade or other preserve. and bake it from 20 to 30 minutes. and bake the Soufflé’ for ½ an hour in a brisk oven. HASTY MEAL PUDDING (2). Pour the mixture into a wellgreased dish. Pour half of the mixture into a pie-dish. 3 eggs. stir it into the ground rice. some jam or golden syrup. 5 oz. stirring quickly until it is well cooked and a stiff batter. let it cook for 5 or 6 minutes. turn it into a dish. stir frequently. Let the mixture cook gently for 5 minutes. Boil the milk and meal as for a blancmange. GROUND RICE PUDDING. and when it has ceased to boil add the egg well whipped. spread a layer of jam over it. Boil the milk and sift the meal in gradually. 1-1/2 pints of milk. and mix well. spread a layer of marmalade or preserve in the bottom of the pie-dish. draw the saucepan to the side. and any kind of jam. well beaten. 1 pint of milk. of Allinson fine wheatmeal. then pour the rest of the pudding mixture over the jam. 4 oz. add the eggs.draw the saucepan from the fire and stir in the yolks of the eggs and then the whites beaten to a stiff froth. Serve immediately. 2 oz. a few drops of almond flavouring. stirring all the time. let the mixture cool. and let it brown lightly in the oven. previously smoothed with some of the cold milk. sugar to taste. 1 quart of milk. of Allinson fine wheatmeal. of butter. 1 egg. . 1 oz. of ground rice. flavour with the sugar and almond essence. pour the mixture over. HASTY MEAL PUDDING (1). Boil the milk.

and pour the boiling milk gradually over it. Stand in a cold place for 2 or 3 hours. and eat the pudding with syrup or jam. Prepare over night 1 pint of custard made by using 1 dessertspoonful of Allinson cornflour and 2 oz. 2 oz. 3 lemons. add the eggs. 1 lb. mixing the lentils well with the milk. LENTIL FLOUR PUDDING. and pour the mixture into 2 wellgreased pudding basins. well beaten. 3 eggs. bake the pudding in a well-greased dish in a moderate oven until quite set. Beat the eggs well. lemon rind. Boil the milk. 8 oz. sugar. of sugar. 1 pint of milk. 1 pint of milk. 3 oz. letting it dissolve. when the mixture has cooled a little. the juice of the 3 lemons. Soak the sago well in the milk over the fire. when it is perfectly smooth pour it over slices of Swiss roll which have been laid close together in a glass dish.add the butter. and juice. 2 oz. breadcrumbs. of sugar to 1 pint of milk. let the slices be quite covered with the cream. LEMON PUDDING. mix all the ingredients thoroughly. and serve them with stewed fruit or white sauce. the rind and juice of ½ lemon. Garnish with glacé cherries. of butter. Add the butter. . steam the puddings 2 hours. let it boil 1 or 2 minutes and put on one side. Next morning add the strained juice of 2 lemons and beat together for 5 minutes. and mix with it the breadcrumbs. of lentil flour. add the butter. and the grated rind of 2. 3 oz. of sago. of sugar. smooth the lentil flour with a little water. of butter. 3 eggs. LEMON TRIFLE. 1 oz. the sugar.

2 pints of milk. ¾ lb. MACARONI PUDDING (2). and pour over a pint of custard made with Allinson custard powder. then a layer of the fruit. boxes). then add the eggs well beaten up.B. N. spread a layer of breadcrumbs. of butter and 1 pint of custard made with Allinson custard powder. 1 large tablespoonful of sugar. 2 oz. 1 pint of raspberries. picked. 2 eggs. place in a buttered pie-dish. pour in the milk. 2 oz. macaroni.—This is a most delicious pudding. sugar. Drain off all the water. let it cool for a short time before serving. sugar. MALVERN PUDDING. 1 oz. bake the pudding for . of butter. Boil until the macaroni is quite tender. 6 oz. Boil the milk with the oats. and a piece of butter. of macaroni. Butter a pie-dish well. sugar. butter. washed. Allinson breadcrumbs. and mixed. Let it cool. Break the macaroni in small pieces and boil it for 20 minutes. stir carefully and bake for 11/2 or 2 hours. finishing with breadcrumbs and butter. then pour into a pie-dish and add to the mixture 1 pint of custard made according to recipe given. of sugar. and a little grated nutmeg. Put the pudding into a pie-dish and bake for ½ hour. 1 pint of red currants. MACARONI PUDDING (1). cook gently for 15 minutes. some sugar and bits of butter. repeat these layers until the dish is full. ½ pint of milk.LONDON PUDDING. ½ pint of cream. butter. 4 oz. which should be boiled in milk until quite tender. of Allinson steam cooked oats (to be obtained from any grocer in 2 lb. 3 oz. bake for ½ hour and serve either hot or cold.

of mixed peel. which should be only threeparts full. of farinaceous food of any kind to 1 quart of milk. finishing with a layer of breadcrumbs. spread it over the pudding. ½ lb. 12 cloves. and sift sugar over all. mix them with the milk. ½ lb. of butter.¾ an hour. sift the flour and lightly stir it into the butter. and stew the fruit 15 minutes. whip the cream. beat up the eggs. MELON PUDDING. Then put in the peel cut in very fine strips and the sultanas. of melon. 1 lb. and pour the mixture over the pudding. MILK PUDDING. sugar to taste. Turn out and serve with melted butter sauce. 6 oz. of Allinson breadcrumbs. ½ pint of milk. 4 oz. Place a layer of breadcrumbs in a buttered dish. 1 oz. remove the cloves from the fruit. MARLBOROUGH PUDDING. Put into a wellbuttered mould. of Allinson fine wheatmeal. Beat the butter and sugar to a cream. 1-1/2 lbs. Peel and cut up the apples and melon. turn it into a glass dish. 4 oz. 2 eggs. of butter. 3 eggs. and so on until the dish is full. 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. adding sugar and the cloves tied in muslin. according to the heat of . add a little milk if necessary. 3 apples. spread the butter in bits over the top. beat in the eggs one by one until well mixed. place a layer of fruit over the breadcrumbs. of sultanas. a little milk. The general rule for milk puddings is to take 4 oz. of sugar. and bake the pudding 1 hour. and steam for 2 hours.

and serve with sifted sugar. NURSERY PUDDING. and serve with any kind of sweet sauce. then add 4 cupful of golden syrup. and teacupful of milk. Make the batter. and place a spoonful of mincemeat on each pancake. turn out. a few drops of almond flavouring. 4 oz. 1 pint of milk. of wheatmeal to 1 quart of milk. beat up the eggs. Mix again. of giant sago and 2 oz. Most farinaceous milk puddings are improved by the use of Allinson fine wheatmeal with the other ingredients. some butter. and add the flavouring. Allinson wholemeal bread and butter in thin slices. then mixed with the pudding before it goes into the oven. the same quantities of wheatmeal and semolina. use 2 oz. 3 eggs. sweeten the milk to taste. 4 oz. a pinch of salt. sugar to taste. or for semolina pudding. and some mincemeat. pour the custard over the bread and butter. ½ pint of milk. fill it with slices of bread and butter. let it soak for 1 hour. NEWCASTLE PUDDING. ½ lb. fold them up. mix them well with the milk. and steam . Mix all lightly together. with sugar and flavouring to taste. of Allinson fine wheatmeal. of sultana raisins. of vege-butter. and ½ lb. For instance.the oven. ½ lb. Should eggs be added. steam the pudding for 1-1/2 hours. they should be beaten well. Butter a pudding mould and line it with the cherries. of Allinson fine wheatmeal. MINCEMEAT PANCAKES. and for vermicelli pudding the same. 3 eggs. of candied cherries. and finally add the whites of 3 eggs whisked to a firm froth. fry the pancakes. use to fill a fancy mould. the well-beaten yolks of 2 eggs.

Serve with lemon and castor sugar. citron. of sultanas. and sugar to taste. cinnamon. 2 oz. add the eggs. ½ lb. 4 eggs. and serve immediately. 2 oz. sift sugar over it. cornflour. pour the mixture into it. cover with a cloth. butter a mould. Mix the Allinson breakfast oats with the soaked sago. large enough to be only half full when the mixture is turned into it. oil. or vege-butter in the usual way. 4 eggs. . and sugar. well beaten. and fry the pancakes in butter. and steam the pudding for 3 hours. mix this lightly with the rest of the ingredients. and eat very short. 2 oz. 3 eggs. OATMEAL PANCAKES. of Allinson breakfast oats. adding 1 tablespoonful of water. of currants. OMELET SOUFFLÉ (2). Make a batter of the ingredients. of soaked sago.for 3 hours. and milk. 1 teaspoonful finely minced citron peel. 6 oz. 6 macaroons. 1 even teaspoonful of cinnamon. 1 dessertspoonful of cornflour. stir all well. and bake the Soufflé’ in a moderate oven until set and lightly browned. sugar. of fine oatmeal. butter a mould. of butter. OMELET SOUFFLÉ (1). These are very good. 1 gill of milk. OATMEAL PUDDING. 1 oz. turn out carefully. and serve with sauce. 1 pint of milk. Turn out. butter. crush up finely the macaroons and mix well the yolks of the eggs. Separate the whites and yolks of the eggs. Whip the whites to a stiff froth. the fruit. the macaroons. sugar to taste.

then arrange the bread and butter in the mould in layers. of sugar. 3 eggs. pour the mixture into it. 4 eggs and 4 oz. spreading each layer with marmalade. some orange marmalade. the sugar and the cornflour (previously smoothed with the milk). 1 pint of milk. .6 eggs. cover the mould tightly. Add enough water to the fruit juices to make 1 quart of liquid. 1 dessertspoonful of Allinson cornflour. and of 1 lemon. Butter a mould thoroughly. 6 oz. of castor sugar. have ready a buttered Soufflé dish. 1 teacupful of milk. stir into it the mixture of egg and cornflour. keep stirring the mixture over a gentle fire until it has cooked 5 minutes. With the rest smooth the cornflour and mix with it the eggs. and mix this lightly with the other ingredients. ¾ lb. put 1-1/2 pints of this over the fire with the sugar. beat up the eggs with the milk and pour it over the layers. let the whole soak for 1 hour. Dip the mould in cold water for 1 minute before turning it out. I tablespoonful of orange water. turn it into a wetted mould and allow to get cold. then turn out and serve. serve with white sauce. ORANGE PUDDING. whip up the whites of the eggs to a very stiff froth. stirring the whole for 10 minutes. and bake the Soufflé about 20 minutes until it is a golden brown and well risen. well beaten. ORANGE MARMALADE PUDDING. When the liquid in the saucepan is near the boil. 2 oz. of Allinson wholemeal bread. of Allinson cornflour. and steam the pudding for 1-1/2 hours. some butter. When the mould is ¾ full. sift sugar over it and serve immediately. The juice of 7 oranges. ORANGE MOULD. cut the bread into slices and butter them. Mix the yolks of the eggs with the orange water.

3 or 3 stale sponge cakes. some butter. a pinch of salt. each of white flour and fine Allinson wheatmeal. Make a batter of the meal. place the fruit in a pie-dish. 1 pint of milk. and serve. beat up the eggs. or vege-butter for frying. and chopped up. Butter a mould. of Patna rice. PANCAKE PUDDING. 3 eggs. some jam. mix it with the other ingredients. oil. adding vanilla to taste. 5 or 6 thin cold pancakes. pared. Make a batter of the above ingredients. and tie all in a cloth. Serve hot or cold. turn out. Spread the pancakes with jam. vanilla flavouring. and thicken it with the cornflour. pour the custard over the fruit. ¼ lb. time 1-1/2 hours. 1 pint of milk. and add them carefully to the thickened milk. OXFORD PUDDING. let the milk cool. and sprinkle with sugar. milk and eggs. 4 eggs. sugar to taste. ½ lb. cored. allowing plenty of room for swelling. 2 eggs. fill the centre with the sponge cakes broken into pieces. and sugar to taste. and bake the pudding in a moderate oven until the custard is set. taking care not to do so while it is too hot. overlapping each other. Peel and slice the oranges and remove the pips. roll them up and cut them across into slices. 2 apples. Wash the rice. pour this over the rest and steam the pudding for 11/2 hours. PANCAKES. form a circle of slices round the bottom of the mould against the sides. Put a . of sultanas. 1 teaspoonful of cinnamon. and work these circles right up the mould. of Allinson fine wheatmeal. 2 oz. boil the milk. 1 pint of milk. A ¼ lb. 1 tablespoonful of Allinson cornflour.4 oranges. Let the pudding boil sharply in plenty of boiling water until the rice is soft.

of wholemeal breadcrumbs. turn it over. ½ lb. cinnamon. of Allinson fine wheatmeal. then mix all the ingredients together. Fry into thin pancakes with vege-butter. 4 oz. 1 teaspoonful of cinnamon.piece of butter the size of a walnut in the frying-pan. of raisins. the grated rind and juice of a lemon. and breadcrumbs. Mix together the raisins. of currants. 1 teaspoonful of cinnamon. and when boiling pour in enough batter to make a thin pancake. Turn the mixture into a well-buttered mould. and when browned on the other side fold the pancake over from each side and slip it upon a hot dish. 6 apples chopped small. of sugar. butter for frying. butter. and keep hot in the oven while the other pancakes are being fried. PLUM PUDDING. Serve with sauce. ½ pint of milk. Boil the . PANCAKES WITH CURRANTS. The above quantity will make 6 or 7 pancakes. 1 breakfastcupful of Allinson breadcrumbs. This is a plain pudding which can be eaten instead of Christmas pudding by those who are inclined to be dyspeptic ½ lb. and some milk. sugar. 3 eggs. of Allinson fine wheatmeal. 2 eggs. Make the batter the usual way. 2 tablespoonfuls of sugar. 4 oz. Soak the sago over the fire with as much hot water as it will require to soften it. of small sago. 1 teacupful of sago. 2 oz. wheatmeal. Rub the butter into the wheatmeal. Wash and stone the raisins. Fry a golden brown. PARADISE PUDDING. pick and wash the currants and add them to the batter. 2 oz. and 8 well-beaten eggs. of butter. of sultanas. and steam the pudding for 2 hours. sugar and cinnamon to taste. ½ lb. 3 oz. 2 oz.

and steam 3 hours. and 2 oz. 1 pint of milk. tie over with a pudding cloth. Scald the poppy-seed with boiling water. and entirely cover the milk. a stick of cinnamon (4 inches long). and bake the pudding 1-1/2 hours. add the yolks of the eggs. 3 eggs. beat up the eggs. POPPY-SEED PUDDING. POOR EPICURE’S PUDDING. and cover the pie-dish with these. Boil the milk with the sugar. and the rest of the milk. sugar to taste. meal. add them. 1-1/2 oz. some Allinson wholemeal bread. 4 oz. of butter. Butter slices of bread on both sides. the sugar. let the milk cool a little. the thin rind of 1 lemon. remove the cinnamon. beat the whites of the eggs to a stiff froth. 12 blanched and sliced almonds. Mix it with the other ingredients. and mix all well. If the mixture is too dry add as much milk as is necessary to moisten all well. of butter. turn all into a buttered pie-dish.sago in ½ pint of milk until soft. butter. rather shallow pie-dish. When the poppy-seed has been crushed fairly fine. Fill a buttered pudding basin with the mixture. adding as much water as the sago will absorb. 3 oz. . cinnamon. Pour the mixture into a wide. PRUNE PUDDING. and then add carefully the eggs well beaten. drain this on and crush the seed in a pestle and mortar. adding a little of the milk. 3 eggs. the bread should be free from crust. orange-water. 2 tablespoonfuls of orange-water. Eat with a sweet white sauce. Bake in a moderate oven about 45 minutes. and ½ pint of milk. of sugar. 6 oz. mix all well. well beaten. of Allinson fine wheatmeal. of white poppy-seed. and almonds. add this to the rest of the mixture.

1 teaspoonful of Allinson cornflour. 4 eggs. and add a little more if needed. mash them well with a fork or wooden spoon. remove the stones. Stew them very gently in an enamelled saucepan in the water in which they soaked. when the prunes are quite tender. Thoroughly butter a . Meanwhile make a custard with the milk. Beat the whites of the eggs to a stiff froth. Pour the custard over the mixture. 8 oz. and mix this with the mashed prunes when quite cold. RICE PUDDING (French). the rind of ½ a lemon. ¾ lb. let soak 1 hour. and until all the milk is absorbed. 3 eggs. and bake 1 hour. then arrange a layer of prunes. 1 quart of milk. let it gently simmer until quite soft. and the yolks of eggs. cornflour. let it cool. and poured over again. of thin slices of Allinson bread and butter. Grease a pie-dish and line it with a layer of bread and butter. of prunes or French plums. The pudding will be much improved if all the liquid is poured off once or twice. sugar to taste. adding a little sugar if liked. 2 tablespoonfuls of sugar. adding sugar and a few drops of almond essence. of stoned and stewed prunes.1 lb. and serve. pour a little prune juice over. 1 teacupful of fine breadcrumbs. beat up the yolks of the eggs. and so alternately until the dish is full. boil the rice in the milk with the sugar and lemon rind. sugar and flavouring to taste. 1 pint of milk. and mix them with the rice. of rice. Heap the prunes on a glass dish and pour the custard round. and soak the prunes in ½ pint of water over night. let the rice cool a little. beat up the egg in the milk. finishing with bread and butter. 4 eggs. Wash the prunes. PRUNE PUDDING 1 lb. and let them cool. 1 pint of milk.

and bake the pudding from ½ to 1 hour in a moderate oven. Beat the whites of the eggs to a stiff froth. Soak semolina in ¼ pint of the milk for 10 minutes. mix this well with the rice. 1-1/2 oz. a few drops of essence of lemon. mix them with the milk. then add the fruit.pudding mould. of Allinson rusks. Take off and mix in quickly the yolk of an egg beaten up with flavouring. 6 oz. and stir over a clear fire for 20 minutes. Set the milk over the fire. Serve with fruit sauce or stewed fruit. of semolina. Arrange them neatly in a buttered mould. and pour the custard over the rusks. It should turn out brown and firm. turn the mixture into a buttered pie-dish. and press them together. let them soak for 1 hour. and serve with white sauce. which must be boiling. beat up the eggs. SEMOLINA BLANCMANGE. 1 oz. then steam the pudding for ½ an hour. 1 teacupful of currants and sultanas. RUSK PUDDING. looking like a cake. yolk of 1 egg. raspberry jam. and sprinkle it all over with the breadcrumbs. and turn the whole gently into the mould. Soak the rolled wheat in water for 1 hour. 1 pint of milk. of loaf sugar. a few drops of almond flavouring. Spread a little jam between every two rusks. ROLLED WHEAT PUDDING. a very little sugar. of Allinson rolled wheat. 4 eggs. Let it cook gently for 1 hour. 4 oz. when boiling add the wheat from which the water has been strained. add sugar. taking care not to displace the breadcrumbs. bake the pudding 1 hour in a moderate oven. turn out. Pour into . then stir it into the remainder of the milk. 1 quart of milk. 1 pint of milk. which has been flavoured with almond essence.

4 eggs. bring the rest of the milk to the boil with the sugar and Lemon rind. ½ pint of milk. Serve with custard or milk sauce. 2 eggs. fill them three-parts full. turn out. and bake the mixture until done. add the eggs. of semolina. SIMPLE SOUFFLÉ. sugar to taste. and bake until a golden colour.mould previously dipped in water. then remove the lemon rind. of Allinson fine wheatmeal. and at once cover it with a layer of bread. 1 quart of milk. Smooth the . ½ pint of milk. lemon rind or vanilla. well beaten. and set the mixture aside to cool. add the semolina. Line a plain mould with some slices (about ¼ inch thick) of Allinson wholemeal bread. beat up the eggs. Mix the milk and meal perfectly smooth. sugar to taste. let all cook for 10 minutes. SIMPLE FRUIT PUDDING. 4 oz. When cold. the rind of ¼ a lemon. Serve cold with stewed fruit or custard. from which the crust has been removed. 1 tablespoonful of Allinson fine wheatmeal. the sugar and cinnamon. that is. SEMOLINA PUDDING. 1 tablespoonful of sugar. any kind of jam. when a knittingneedle passed through will come out clean. Butter some cups. Mix the semolina smooth with part of the milk. SIMPLE PUDDING. 4 eggs. gently pressed on to the fruit. and serve with either custard or white sauce. 1 even teaspoonful of powdered cinnamon. pour the mixture into a buttered pie-dish. Then fill the dish with any kind of hot stewed fruit. 4 oz. mix them with the boiled semolina when it is fairly cool.

and serve with custard. 1 pint of milk. and turn it out carefully. Stir the mixture over the fire with the butter until it is quite thick and comes away from the saucepan. stirring all the time. ½ oz. Have ready the whites of the eggs beaten to a stiff froth. of butter. adding the whites of the eggs. of butter. and mix them well with the mixture (remove the vanilla or lemon rind). SPANISH PUDDING. Serve immediately. Next spread a layer of apricot jam. Beat up the yolks of the eggs and mix them with the milk. mix the wheatmeal with the milk. line it neatly with some of the slices of the sponge cakes. and mix them with the rest. and salt to taste.meal in part of the milk. and bake the Soufflé’ until risen and brown. pepper and salt. 2 oz. pile the froth over the pudding. 8 sponge cakes. Spread a layer of jam in a pie-dish. of Allinson fine wheatmeal. 2 eggs. with a little sugar. 1-1/2 gills of milk. a little mace. 1 pot of apricot jam. stir the smoothed meal into it. and bake it in a slow oven until set. Let the pudding get cold. beat up to a stiff froth the whites of the eggs. Slice the sponge cakes lengthways. and when a little cooled . pepper. beat up the yolks of the eggs. remove from the fire to cool. when boiling. ½ oz. press them to the mould to keep them in position. pour the mixture over the pudding. grease a mould with the butter. take the mixture from the fire. Separate the yolks from the whites of the eggs. set the rest over the fire with sugar and a piece of lemon rind or 11/2 inch of stick vanilla. and let it gently cook for 5 to 8 minutes. and fill the mould with alternate layers of sponge cake and jam. turn the mixture over the jam. 3 eggs. SPONGE DUMPLINGS. mace.

2 oz. Let it soak for 1 hour. Break the egg and beat it slightly. cinnamon. sprinkle them with sugar and powdered cinnamon. Halve the rolls lengthways and remove the crumb. until it has absorbed all the water. TAPIOCA PUDDING. of moist sugar. and add some of the breadcrumbs to make the whole into a fairly firm mass. Draw to the side of the fire. 1 oz. ½ pint of cold milk. of ground sweet almonds. soak the crusts for a few minutes in a little cold milk when the stuffing is ready. and bake the rolls for ½ hour. picked and washed. ½ oz. of the butter. Serve with white sauce. 2 oz. place the rolls into a baking tin. 1 gill of cold water. 1 egg well beaten. and the yolk of the other. cook them with 1/3 teacupful of water. press the two halves of each roll together. ¼ oz. STUFFED SWEET ROLLS. Cut off lumps with a spoon and drop them into the boiling soup. of tapioca. and cover it with water. . ½ oz. pour into a greased dish. Bring to a boil. and mash them up to a pulp with a wooden spoon. a little milk. VANILLA CHESTNUTS (for Dessert). 1 egg.add the yolks. Add the milk and sugar. of macaroons crushed. 1 oz. 3 cooking apples. 2 eggs. mix well with the tapioca. 4 oz. then add the currants. Pare and core the apples. macaroons. Fill the crusts of the rolls with the mixture. Serve either hot or cold. sugar to taste. of currants. to cool it a little. 4 Allinson wholemeal rolls. and bake in a moderate oven until it is a golden colour. Put the tapioca into a basin. almonds. and 1 tablespoonful of sugar. Mix all well. and simmer till quite soft and clear. scatter bits of butter over the crusts. of butter. of butter. cinnamon to taste.

WINIFRED PUDDING. Boil the chestnuts in plenty of water until tender.1 lb. The old-fashioned way of making it is with white flour. sugar. of butter. either in the oven or in a saucepan. ½ pint of milk. the juice of 1 lemon. 2 eggs. and milk. when sufficiently cool. and bake for about 30 minutes in a moderate oven. 1 tablespoonful of sugar. 4 oz. 6 bananas. add the bananas. meal. of sugar. of sago. then add the chestnuts. add vanilla and remove the chestnuts from the fire. and serve hot or cold. Pour sufficient boiling milk over the breadcrumbs to soak. simmer the sugar and the teacupful of water for 10 minutes. 1 teacupful of water. that they may not break in peeling. of chestnuts. 2 teacupfuls of Allinson fine wheatmeal. Peel them. 4 . each of Allinson breakfast oats and Allinson fine wheatmeal. Turn the mixture into a greased mould and steam the pudding for 2 hours. and mix well together. 3 oz. WHOLEMEAL BANANA PUDDING. 3 oz. YORKSHIRE PUDDING. Sift a little white sugar over. and sago. but not too soft. beat in the eggs one at a time. Border a pie-dish and line with paste. Peel the bananas and mash them with a fork. 3 eggs. 1 oz. vanilla to taste. ½ lb. and add them to the mixture. Allow all to cook gently until the syrup browns. of sugar. Soak the sago with ½ pint of water. turn the whole into a glass dish. of Allinson breadcrumbs. add the strained lemon juice and flavouring. 3 oz. Beat the butter and sugar to a cream. and mix all smoothly. Make a batter with the eggs. put in the mixture. Try this way. puff paste. flavouring.

beat the eggs well. of Allinson fine wheatmeal. of mashed potatoes. adding pepper and salt. Serve with baked potatoes. Mix the ingredients as in (3). 2 eggs. (2) ½ lb.eggs. 1 pint of milk. of butter. Rub the butter into the meal. adding enough cold milk to make a firm paste. PIES PIE-CRUSTS. Rub the butter into the meal. and roll out as required. of butter. of Allinson fine wheatmeal. . 1 tablespoonful of oil. Pour the mixture into a shallow Yorkshire pudding tin. of Allinson fine wheatmeal. of fine breadcrumbs. and sauce. of butter. and bake the pudding for 1 hour. Whip the eggs well. and roll it out. rub in the butter and the oil. ½ lb. and make a batter of the eggs. Scatter a few bits of butter on the top. ½ lb. (3) ½ lb. (4) ½ lb. moisten the paste with milk. meal and oats. Mix the meal and mashed potatoes. of Allinson fine wheatmeal. and a little cold milk. 6 oz. a little cold water. add enough milk to moisten the paste. milk. add enough water to the paste to keep it together. 2 oz. which has been previously well buttered. (1) 1 lb. some milk. 2 oz. green vegetables. a little cold milk (about 1 cupful). roll out and use. of butter. mix them with the meal. 4 eggs. roll out and use. 3 oz. mixing with a knife only. pepper and salt to taste. mixing it with a knife.

Let the sago swell out over the fire with milk and water. of sago. 1 lb. of butter into the meal. &c. of Allinson fine wheatmeal. 1 lb. TARTS Special recipes for every kind of fruit tart are not given. of butter. 5 oz. then place as much of the fruit as is required into your tart. and bake in a quick oven. and roll the paste up. cover it with a crust. If an open tart is made. mix it with the meal and butter. When any dried fruit is used.. spread with more butter. add enough cold water to make a stiff paste. . 3 oz.(5) (Puff crust). Rub the butter well into the meal. only very little juice should be used. as it would make the crust heavy. Use for pie-crust. of Allinson fine wheatmeal. of butter. these should first be stewed till tender. &c. vege-butter. For the crust either of the recipes given for piecrusts may be used. or with a top crust only. and sweetened if necessary. with a bottom crust only. apple-rings. of Allinson fine wheatmeal. roll it out again. dried apricots. until all the butter is used up. and the fruit tarts can be made either open.. and bake until the crust is done. 1 gill of cold milk. spread the paste with some of the other butter. moisten with the milk (taking a little more than 1 gill if necessary). roll it out. (7) 1 lb. as the same rules apply to all. (6) ½ lb. Roll out and use according to requirements. Rub ½ lb. 1 oz. a little cold water. with top and bottom crust. and allowed to cool. in the usual way. and roll the paste out and use. roll up again and repeat about 3 times. like prunes.

and 1 pint of milk. beat the egg and mix it well with the almonds. of butter. of the milk. 1 dessertspoonful of orange-water. fill them with the blancmange mixture. ½ oz. and it the tart is made with a top crust only. line a greased plate with it. 1 teaspoonful of sugar. CHOCOLATE TARTS. fill with the almond mixture. add to it the chocolate smoothly and gradually. 2 oz. and gooseberries need not be previously cooked. place a spoonful of jam on every tartlet. of Allinson fine wheatmeal. of ground rice. and bake them 10 minutes. 3 oz. let cool a little and stir in the eggs. 1 pint of milk. ground rice. bake them. cherries. castor sugar. BLANCMANGE TARTLETS. and flavouring. well beaten. make the meal and butter into a paste with a little cold water. raspberries. and pour the cooled . 6 oz. 4 eggs. Mix the milk with the ground rice. bitter ground almonds. grease some patty pans. Mix the fruit with the necessary sugar. 1 dessertspoonful of sugar. 1 egg. currants. 3 oz. and the sugar. Make a blancmange. of ground rice. ½ oz. a few drops of almond essence. like strawberries. of Allinson chocolate (grated). any kind of jam preferred. and serve cold. Pound the almonds well together with the orange-water. CHEESECAKES (ALMOND). 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. 3 oz. Line 8 or 10 little cheesecake tins with a short crust.Summer fruit. stir the mixture over the fire until it thickens. 2 oz. of sweet ground almonds.

lemon juice and rind. adding a little castor sugar. then set aside to cool. grated rind of 2 lemons. line a flat dish or soup-plate with pastry. 1 oz. 1 lb. Moisten the cornflour with a little of the water. cover the tart with thin . 1 lemon. and let it set in the oven. add the butter. 1 dessertspoonful of cornflour. powdered sugar. pour the mixture into this. MARLBOROUGH PIE. 1 teacupful of milk. 6 yolks of eggs. of butter. whip the whites of the eggs stiff. LEMON TART.custard into it. 2 eggs. beat up the eggs. bring the rest of the water to the boil with the juice and the grated rind of the lemon and sugar. 3 eggs. ¼ lb. LEMON CREAM (for Cheesecakes). sugar. sugar to taste. 6 good-sized apples. the juice and rind of 1 lemon. 1 breakfastcupful of water. sugar to taste. fill it with the above mixture. of butter. fresh butter. of butter. mix them well through with the rest of the ingredients. Steam or bake the apples till tender and press them through a sieve while hot. and let the mixture cool. and some paste for crust. some short crust made of 4 oz. 1 oz. 4 whites of eggs. Put the ingredients into a double boiler and stir over a slow fire until the cream is the consistency of honey. beat the yolks of the eggs. and bake the pie for ½ hour in a quick oven. of Allinson’s fine wheatmeal and 1-1/2 oz. Thicken the mixture with the cornflour. heap the froth over the pie. line a dish with paste. juice of 8 lemons. add to them the milk. bake the tart ½ hour in a moderate oven. let it simmer for a few minutes. and add all these to the apples and butter.

2 oz. stirring very frequently. when cold. TREACLE TART. 1 quart of milk. and cocoa. Set the greatest part of the milk over the fire.strips of pastry in diamond shape. and smooth it with the cold milk. of Allinson fine wheatmeal. turn out and serve with stewed fruit or jam. stir it well . leaving enough to smooth the cornflour. Add the vanilla essence. and then pour it into one or two wetted moulds. stir all well for 8 to 10 minutes. 1 good dessertspoonful of vanilla essence. flour. of N. bake in a quick oven. of sugar. wheatmeal flour. 2 oz. add the mixture to the boiling milk.F. BLANCMANGE (CHOCOLATE). and cocoa. and let it all simmer for 8 to 10 minutes. cocoa. of Allinson cornflour. of Allinson cornflour. of sifted Allinson fine wheatmeal. of golden syrup add 1 breakfastcupful of Allinson breadcrumbs. Put about 1 tablespoonful of the mixture in each tin. Mix the cornflour. To 1 lb. or some vanilla essence. 2 oz. mix the wheatmeal and cornflour smooth with the rest of the milk. 1 oz. and bake the tart ¾ of an hour. Stir the mixture into the boiling milk. 1 oz. BLANCMANGES BLANCMANGE. 2 oz. 1 quart of milk. Bring 1-1/2 pints of milk to the boil. Mix well together. piece of vanilla 3 inches long. sugar to taste. Line the tins with short paste. the grated rind and juice of 1 lemon. adding the vanilla spliced and the sugar.

and let the contents drain away. 4 oz. and let it boil with the rind of the lemon in it. and essence of lemon. 4 oz. then fill them with the hot blancmange mixture. whisk in the yolks of the eggs. then add sugar and the juice of a lemon. Take the juice of the oranges and lemon and the grated rind of the latter. Allow it all to boil for a few minutes. BLANCMANGE EGGS. and serve. When cold gently peel off the shells. of Allinson cornflour. some water. Rinse the shells with cold water. beat up the yolks and add them to the cornflour and juice when those are smooth. a little sugar. 1 lemon. Set that over the fire to boil (keeping back a ¼ of a pint for mixing the cornflour smooth). 4 eggs. then pour into a mould. 2 tablespoonfuls of Allinson cornflour. . Add enough water to the juice to make 1 quart of liquid. and add the sugar. When boiling. and 1 oz. 1 lemon. BLANCMANGE (LEMON) (a very good Summer Pudding). Separate the yolks of the eggs from the white. Pierce the ends of 4 or 6 eggs. Turn it out. add the cornflour mixed with a little cold water.through. Make a little custard to pour over the blancmange—1/2 pint of milk. ORANGE MOULD (1). 1 oz. Put the water in an enamel saucepan. 2 eggs. of sugar. sugar to taste. Serve on a glass dish nicely arranged with stewed fruit or jam. of Allinson fine wheatmeal. of cornflour. Make a blancmange with 1 pint of milk. pour the mixture into a wetted mould. and let it get cold. Have the whites of the eggs beaten to a stiff froth. 1 pint of water. and beat up well with the mixture. 7 oranges. This makes an excellent custard.

and fill up with whipped cream. The juice of 7 oranges and 1 lemon. Split the vanilla. 1 pint of cream.When the liquid over the fire boils. stir in the mixture of eggs. and 4 eggs. 6 oz. and pour the mixture into wetted moulds. When boiling thicken it with the cornflour. let it get cold. ½ pint of cream. whip up the eggs and stir them carefully into the mixture so as not to curdle them. turn it out. Put 1-1/2 pints of this over the fire with the sugar. ORANGE MOULD (2). white of 2 eggs. cornflour. of Allinson cornflour. whip this with the whites of eggs until stiff. mix it lightly with the rest. Stir well over the fire for 5 to 8 minutes. 1 dessertspoonful of castor sugar. the whites of 4 eggs. 4 oz. put this and the sugar into the cream. Place a good teaspoonful of apricot jam in each custard glass. put it into a hair-sieve and allow it to drain. and juice. Have ready the whites of the eggs beaten to a stiff froth. and serve. Mash the fruit gently. Add enough water to the fruit juice to make 1 quart of liquid. 2 inches of vanilla pod. of sugar. then remove the vanilla. BLACKBERRY CREAM. which should be smoothed with the rest of the liquid. Pour all into a wetted mould. and keep all stirring over the fire for 2 minutes. Turn out when cold and serve when required. some apricot jam. 1 quart of blackberries. CREAMS APRICOT CREAMS. sugar to taste. Sprinkle the fruit with sugar to make the .

white of 1 egg. 6 oz. Use the whites of 3 eggs to 2 large bars of chocolate. taking care not to allow it to boil When well thickened let the cream cool. and stir the whole over the fire. 1 quart of milk. of Allinson chocolate to ¼ pint of cream. remove the mixture from the fire to cool slightly. and then mix it with the cream . Serve in a glass dish. CHOCOLATE CREAM (WHIPPED). stir it quite smooth. stirring it over the fire until a thick. and flavour with Allinson vanilla essence. whip the cream and mix with the juice. sugar to taste.juice drain more freely. CHOCOLATE CREAM (French) (1). smooth paste. and sugar. 2 oz. vanilla to taste. add the milk. beat the eggs well. 1 tablespoonful of Allinson corn flour. vanilla. stir them into the thickened chocolate very gradually. Beat the whites of the eggs to a very stiff froth. When boiling thicken the milk with the cornflour. when it should be a smooth paste. Dissolve the chocolate in a few tablespoonfuls of water. stirring both well together until the chocolate is well mixed with the froth. and mix the chocolate with it. and very dainty. CHOCOLATE CREAM. Dissolve the chocolate over the fire with 2 tablespoonfuls of water. Set the chocolate aside until quite cold. and melt it in a little enamelled saucepan with very little water. It the cream is not found sweet enough. serve in custard glasses or poured over sponge cakes or macaroons. let it get quite cold. add a little castor sugar. of Allinson chocolate. and not too firm. essence of vanilla. This is easily made. Break the chocolate in pieces. 4 eggs.

jar of cream. then 1 or 2 spoonfuls of the cream. mix the cornflour smooth with a spoonful of cold water. 1 lemon. Add enough water to the fruit juice to make 1-1/2 pints of liquid. 1 dessertspoonful of cornflour. place in a bowl. of sifted sugar. fill into glasses and serve at once. 2 oz. adding the sugar to it. return the . 7 eggs. 6 oranges. The yolks of 6 eggs. EGG CREAM. LEMON CREAM. 6 oz. and whisk it till quite frothy. and thicken the fruit juice with it. of sugar (according to taste). Lay a little of the macaroon paste roughly in the bottom of a glass dish. and when the liquid has cooled mix them carefully in with it. Take a 6d. Pound 1-1/2 doz. add 1 or 2 spoonfuls of milk. Take the juice of the oranges and the juice and grated rind of the lemon. of sugar.” MACAROON CREAM. macaroons. let this get hot. ½ pint of water. 1 dessertspoonful of cornflour.previously whipped stiff. put the mixture into a saucepan over a sharp fire. then cover with 1 spoonful of cream put on roughly. set aside and let it cool a little. and mix all to a smooth paste. some water. this will not require any additional sugar. juice of 1 lemon. Proceed exactly as in “Orange Cream. The juice of 3 lemons and the rind of 1. beat the eggs well. ORANGE CREAM. letting it boil up for a minute. Beat up all the ingredients. taking care not to let it boil. 4 to 6 oz. 7 eggs. whip to a stiff froth. a little cinnamon. more paste and cream.

then add 1 pint of blancmange. keep stirring continually until the cream thickens.whole over a gentle fire. When cold. RASPBERRY CREAM. sugar to taste. WHIPPED CREAMS. then pour it over the biscuits and serve cold.” RUSSIAN CREAM. remove the vanilla. STRAWBERRY CREAM. and sugar to taste. ½ pint of milk. Proceed as in “Blackberry Cream. vanilla. . adding a piece of vanilla 2 inches long. ½ pint of cream. and soak them with any fruit syrup. Put the cream and milk over the fire.” SWISS CREAM. 1 quart of strawberries. mix it with the milk and cream when nearly boiling. 2 oz. as this would curdle it. arrange the macaroons and ratafias on a shallow glass dish. ½ pint of cream. ¼ lb. and sugar to taste. Proceed as in “Blackberry Cream. but take care not to let it boil. serve in custard glasses. of macaroons. let the cream cool a little. This makes a delicious dish. 1 quart of raspberries. ½ pint of cream. When nearly cold cover the top with ratafia biscuits and decorate with angelica and cherries. of ratafias. 1 tablespoonful of Allinson cornflour. Lay 6 sponge cakes on a glass dish. stir the mixture over the fire until it has thickened and let it simmer 2 minutes longer. always stirring. smooth the cornflour with a tablespoonful of cold milk. or in a glass dish poured over macaroons. sugar to taste.

1 quart of milk. sugar to taste. as the cream might curdle. then stir in the eggs very gradually. . in hot weather it should be kept on ice or standing in another basin with cold water. &c. 6 eggs. flavour it with stick vanilla. let it boil up for a minute. Beat up the eggs. 1 wineglassful of rosewater. it must be split and as much as possible of the little grains in it rubbed into the cream. stir over the fire until the custard is nearly boiling. Whip it well with a whisk or fork until it gets quite thick. 8 large apples. this latter giving the cream its name. Peel. leaving out 3 of the whites of the eggs. ground almonds. ½ lb. taking care not to curdle them. stirring occasionally. smooth the cornflour with the rosewater and stir it into the boiling milk. Boil the milk with the sugar and almonds. 1 dessertspoonful of Allinson cornflour. a piece 1 inch long is sufficient for ½ pint of cream. which are to be beaten to a stiff froth. moist sugar to taste.. BAKED APPLE CUSTARD. 1 pint of custard made with Allinson custard powder. and pile the whipped whites of the eggs on the top of the custard just before serving. cut and core the apples and put into a lined saucepan with the water. CUSTARDS ALMOND CUSTARD. pour it into a glass dish. Add sugar to taste and whatever flavouring might be desired.Quantity of good thick cream according to requirement. When whipped cream is used to pour over sweets. then let it cool. The white of 1 egg to ¼ pint. Let the milk cool a little. half a teacupful of water and the juice of half a lemon.

Put the dry castor sugar into an enamelled saucepan and let it melt and turn a rich brown over the fire. of castor sugar for caramel. grate a little nutmeg over the top. 1-1/2 pints of milk. Then pour the custard into the tin on the caramel and stand the tin in a larger tin with hot water. and add any kind of flavouring. Whip up the eggs. 1 quart of milk. and mix them carefully with the hot milk. turn out. 6 eggs. place it in the oven. Pour the custard into a buttered pie-dish. stirring all the time. bake lightly. Meanwhile heat the milk near boiling-point. Then pour the caramel into a mould or cake-tin. BAKED CUSTARD. Allow it to get cold. and the juice of ½ lemon. and lemon juice. sweeten it with sugar. . and bake in a moderately hot oven for about 20 minutes or until the custard is set. and add the vanilla and sugar. If the milk and eggs are mixed cold and then baked the custard goes watery. and serve. it is therefore important to bear in mind that the milk should first be heated. 1 dessertspoonful of sugar. stew till tender and rub through a sieve. CARAMEL CUSTARD. so as not to curdle the eggs. when cold put the fruit at the bottom of a pie-dish and pour the custard over. 4 eggs. CARAMEL CUP CUSTARD (French). and flavouring to taste. When the sugar is melted and browned stir into it about 2 tablespoonfuls of hot water. and bake it in a moderately hot oven until set.sugar. and let it run all round the sides of the tin. Serve with stewed fruit. stir carefully into them the hot milk. ½ lemon and 4 oz. Heat the milk until nearly boiling. Whip up the eggs. sugar. and serve cold.

Sweeten the milk and let it come nearly to boiling-point. Should the custard be required very thick. Use vanilla pods to flavour—they are better than the essence. and serve in custard glasses.” Take 4 oz.Make the custard as in the recipe for “Cup Custard. CUP CUSTARD. so as not to curdle the eggs. for directly the water ceases to boil it cannot curdle the custard. put it over a brisk fire in a small enamelled saucepan. Let it cool. so as to extract the flavour from the vanilla. If the milk is nearly boiling when mixed with the eggs. although it is hot enough to finish thickening it. 8 eggs should be used. 6 whole eggs or 10 yolks of eggs. the custard will only take from 5 to 10 minutes to finish. Remove the vanilla pod and pour the custard into glasses. and as soon as the custard begins to coat the spoon remove the saucepan from the fire. When all is mixed. keep stirring it until quite melted and a rich brown. sugar and vanilla to taste. stir it often while cooling to prevent a skin forming on the top. which should be placed in a saucepanful of boiling water. and let it soak in the milk for 1 hour before it is set over the fire. of castor sugar. split a piece of the pod 3 or 4 inches long. adding only a little at a time. In doing as here directed there is no risk of the custard curdling. Carefully stir the milk into the beaten eggs. which is alcoholic. taking care not to be scalded by the spluttering sugar. 1 quart of milk. or the milk can first be thickened with a dessertspoonful of . When the custard is done place the jug in which it was made in a bowl of cold water. Keep stirring the custard with a wooden spoon. Beat the eggs well while the milk is being heated. Then cautiously add 2 tablespoonfuls of boiling water. and continue stirring the custard until it is well thickened. pour the custard into a jug. Gradually stir the caramel into the hot custard.

Allinson cornflour before mixing it with the 6 eggs. 1 pint of milk or cream. it saves eggs. 2 oz. Put the contents of the packet into a basin and mix to a smooth. and the custard tastes just as rich as if more eggs were used. Line a pie-dish with puff paste. boil the remainder of milk with sugar to taste and 1 oz. then fill the case with a custard made as follows. When the custard has been standing over night. grate a little nutmeg on the top and bake till of a golden brown. . or the custard can be used with Christmas or plum pudding instead of sauce. or in a glass dish. serve either hot or cold. thin paste with about 2 tablespoonfuls of the milk. CUSTARD IN PASTRY OR KENTISH PUDDING PIE. it should be well stirred before using. custard powder. This is an excellent plan. stir quickly for a minute. then pour into the pastry case. or put in a glass dish and serve with stewed or tinned fruits. Serve in custard glasses. CUSTARD (ALLINSON). FRUMENTY.. Mix 1 dessertspoonful of flour with the contents of a packet of Allinson custard powder. out of a pint of milk take 8 tablespoonfuls and mix well with the flour. stir occasionally until quite cold. stirring thoroughly. then pour into custard glasses and grate a little nutmeg on the top. boil the remainder of milk with the sugar. and when quite boiling pour quickly into the basin. of butter and when quite boiling pour on to the custard powder. &c. prick well with a fork and bake carefully. of lump sugar and 1 packet of Allinson custard powder.

2 oz. then rub them through a sieve. serve in the pie-dish. of sultanas and currants mixed. 4 eggs. stew gently until perfectly tender. Make some good puff paste and line a pie-dish with it. beat all together for a minute to mix well. when the mixture is nicely thickened remove it from the fire and let it cool. add the mashed gooseberries in small quantities. then turn it into a bowl and let it become cool.1 quart of milk. of green gooseberries until the skins are tender. stirring frequently. the sugar and fruit. rub through a sieve. ¼ lb. Serve hot or cold. Add ¼ lb. taking great care not to curdle them. but do not allow to boil. put into a lined saucepan with sugar to taste and half a small teacupful of water. GOOSEBERRY CUSTARD. sugar to taste. a stick of cinnamon. let it boil for 5 minutes. and is as good cold as hot. and let all cook gently over a low fire. and lastly the whites of the eggs whipped to a stiff froth. gently stirring it all the time. The wheat should be fresh and soaked for 24 hours. beat up the eggs and gradually mix them with the rest. mix 1 tablespoonful of Allinson cornflour to a smooth paste with cold milk. Stir the frumenty over the fire. adding the cinnamon. Top and tail 1 pint of gooseberries. Scald 1 pint of milk. and then cooked from 3 to 5 hours. then put in the well-beaten yolks of 6 eggs. of castor sugar. of castor sugar stew 1 lb. With ½ lb. Pour this into the lined pie-dish and bake 25 or 30 minutes. and . GOOSEBERRY FOOL. of butter melted and dropped in gradually whilst the mixture is beaten. ½ pint of ready boiled wheat (boiled in water). add it to the milk when boiling. Mix the milk with the wheat (which should be fresh). This can be made from any kind of acid fruit. putting a double row round the edge.

pour it over them and sprinkle some ground almonds on the top. when quite tender place it on a glass dish to cool. and serve with or without stewed fruit. Serve in a glass dish with sponge fingers. ½ lb. 6 oz. and 1 dessertspoonful of Allinson cornflour. vanilla to taste. The juice of 6 oranges and of ½ a lemon. sugar and vanilla essence to taste. of Allinson macaroni. which should have been allowed to become cold before being mixed with the fruit. ORANGE CUSTARD. of sugar. Add enough water to the . 1 quart of milk. 1 dessertspoonful of Allinson cornflour. Boil the macaroni in 1 pint of milk. and add a little water it needed. 1 even dessertspoonful of Allinson cornflour. Boil the milk and stir into it the cornflour smoothed with a little of the milk. add sugar and vanilla to taste. and stir the custard over the fire until it thickens. when the custard is cool pour it over the macaroni. 1 tablespoonful of sugar.when quite cold add 1 pint of custard made with Allinson custard powder.—Apple fool is made in exactly the same way as above. placing it in a jug into a saucepan of boiling water. 3 eggs. flavour it well with vanilla. 6 eggs. and when the custard is cool enough not to crack the dish. N. of macaroons. Serve cold. and carefully stir in the milk (which should have been allowed to go off the boil) without curdling it. MACAROON CUSTARD. whip up the eggs. MACARONI CUSTARD. Arrange the macaroons in a glass dish.B. make a custard of the rest of the milk and the other ingredients. substituting sharp apples for the gooseberries. 4 oz. 6 eggs.

or in a glass dish poured over macaroons or sponge cakes. and then proceed with the custard as in the previous recipe. STRAWBERRY CUSTARD. add them carefully after the fruit juice has somewhat cooled. 6 oz. Beat up the eggs. gradually stir into them the thickened liquid. then set it aside to cool.fruit juices to make 1-1/2 pints of liquid. return the juice to the saucepan. 1-1/2 pints of raspberries. of fresh strawberries. stir the custard over the fire until it thickens. cherries. strain the juice well through a piece of muslin or a fine hair-sieve. Remove the stalks from 1 lb. place them in a glass dish and scatter over 2 tablespoonfuls of pounded sugar. Beat up the eggs. when it boils thicken it with the cornflour. Serve cold in custard glasses. There should be 1 quart of juice. and very delicious. red currants. ½ pint of red currants. RASPBERRY CUSTARD. You can make a fruit custard in this way. This is a German sweet. set aside to cool. as the eggs would curdle. 1 dessertspoonful of Allinson cornflour. meanwhile smooth the cornflour with a little cold water. with strawberries. and while still hot pour carefully over the fruit. if necessary add a little more water. Set aside the saucepan. (which should be an enamelled one) so as to cool the contents a little. and let it cook from 5 to 10 minutes with 1 pint of water. and thicken the liquid with it when boiling. 7 eggs. but do not allow it to boil. and just before serving (which must not be until the custard . add the sugar and reheat the liquid. Set this over the fire with the sugar. Mix the fruit. of sugar. or any juicy summer fruit. prepare 1 pint of custard with Allinson custard powder according to recipe given above.

core. APPLE COOKERY APPLES (BUTTERED). and bake the cake until brown in a moderately hot oven. make 2 incisions in the crust. cut into pieces. of good cooking apples. 2 lbs.has become quite cold) garnish the top with a few fine strawberries. heat the butter in a fryingpan. sugar . Rub the butter into the meal and flour. 4 oz. 1 heaped-up teaspoonful of cinnamon. core. and cut the apples into thin divisions. a little cold water. APPLE CHARLOTTE. Pare. Pare. and as much cold water as is required to make a smooth paste. of apples. beat up the egg and add it. roll out thinly the rest of the paste. cover the apples with it. 4-1/2 oz. and serve on buttered toast. slip the cake off the tin. 1-1/2 lbs. of castor sugar. 1 egg. and serve. leaving 1 inch of edge uncovered. when it boils turn in the apples and fry them until cooked. 2 oz. of apples. of currants and sultanas mixed. roll out the greater part of it ¼ inch thick. and 3 oz. when cold sift castor sugar over it. arrange them in close rows on the paste point down. and slice the apples. turn up the edges of the bottom crust over the edges of the top crust. ground cinnamon and sugar to taste. 1 stick of cinnamon about 3 inches long. of butter. APPLE CAKE 6 oz. 2 oz. of butter. of chopped almonds. sift the sugar and cinnamon over the apples. sprinkle with sugar and cinnamon. 1 lb. each of Allinson fine wheatmeal and white flour. and line a flat buttered tin with it.

and the currants and sultanas. washed. cut away the cores and all the worm-eaten parts—for nearly the whole of the windfalls are more or less wormeaten. It gives a little trouble. lemon juice. An excellent way to keep them for winter use is to dry them. and if the oven is only just warm. In the evening (before the dew falls). the juice of ½ a lemon. finishing with slices of bread and butter. and it is impossible to use them all up for apple pie. Whilst cooking is . and extra care must then be taken that they are neither scorched nor cooked on the stove. and will probably be quite dry in the course of the day. until the apples have become a pulp. the apples must be dried indoors only. repeat the layers. APPLES (DRYING). and cut up the apples. and add sugar. they should be taken indoors and spread on tins (but with paper underneath). Those who have apple-trees are often at a loss to know what to do with the windfalls. then place on it a layer of apple mixture. The apples come down on some days by the bushel. Should the weather be rainy.to taste. remove the cinnamon. puddings. previously picked. mix all well and allow the mixture to cool. or jelly. and dried. placed in the oven well spread out. butter a pie-dish and line it with thin slices of bread and butter. core. Peel your apples. but one is well repaid for it. for the home-dried apples are superior in flavour to any bought apple-rings or pippins. of course they require frequent turning about. and Allinson bread and butter cut very thinly. Pare. spread them on large sheets of paper in the sun. The good parts cut into thin pieces. and stew them with a teacupful of water and the cinnamon. the almonds. Next day they may again be spread in the sun. on the cool kitchen stove. both in the sun and on the stove. bake for ¾ hour in a moderate oven.

and a little sugar. 3 good juicy cooking apples. then the cream. adding sugar to taste. Pare and core the apples. of Allinson fine wheatmeal. of dates. and gently stew the fruit with a teacupful of water and the cloves until quite tender. remove the cloves. roll it out. ½ pint of milk. and most acceptable when fresh fruit is scarce. meal. and cut them into rounds ¼ inch thick. Have a fryingpan ready on the fire with boiling oil. which is when the outside is not moist at all. of apples. dry place. make a batter with the milk.going on they will dry nicely on sheets of paper on the plate-rack. ¾ pint of milk. When the apples are quite dry. stone the dates. and rub the fruit through a sieve. serve cold with sponge-cake fingers. Bake the dumplings about 30 or 40 minutes in the oven. 6 cloves tied in muslin. and sugar to taste. Pare. and wrap each apple in it. 2 lbs. APPLE FOOL. The apples will be found delicious in flavour when stewed. APPLE DUMPLINGS. ¼ pint of cream. ½ lb. which should be boiling. and the eggs well beaten. 3 eggs. Serve with cream or sweet white sauce. vege- . make a paste for a short crust. placing the dumplings in the water when it boils fast. or boil them the same time in plenty of water. and cut up the apples. when sufficiently cooked. Fill the holes with a mixture of sugar and cinnamon. I have dried several bushels of apples in this way every year. fill them into brown paper bags and hang them up in an airy. core. APPLE FRITTERS. gradually mix in the milk. Core as many apples as may be required. 6 oz.

Boil the liquid. put in the apples. butter and a little cold water. drain them on blotting paper. of apples. It may take from 2 hours to 3 hours in boiling. take 1 lb. 1 pint of water to each 1 lb. ½ lb. make a paste of the meal. APPLE PUDDING. core.butter. tie a cloth over the basin and boil the pudding for 2-1/2 to 3 hours in a saucepan with boiling water. a little lemon juice if liked. APPLE PANCAKES. of sugar—a little more should the apples be very sour. Pare. APPLE JELLY. line a pudding basin with the greater part of it. until the jelly sets when cold if a drop is tried on a plate. of loaf sugar to each pint of juice. Wash and cut up the apples. and cut up the apples. and keep them hot in the oven until all are done. then pour them into a jelly bag and let drain well. of apples. 1-1/2 lbs. roll the paste out. and cut them in thin slices. dip the apple slices into the batter and fry the fritters until golden brown. and boil them in the water until tender. and fry the pancakes in the usual way. mix them with the batter. sugar to taste. or butter. of Allinson fine wheatmeal. APPLE PUDDING (Nottingham). . skimming carefully. and the juice of 1 lemon to each quart of liquid. add sugar and cinnamon to taste. and press the edges together round the sides. cover the apples with the rest of the paste.” peel 2 apples. 1 teaspoonful of ground cinnamon. and 2-1/2 oz. of butter or vegebutter. and sprinkle over them the cinnamon and 4 oz. Make the batter as directed in the recipe for “Apple Fritters.

6 baking apples. 2 oz. 2 lbs. make a batter of the milk. and cut up. put the mixture into a wetted mould. Core the apples. of sugar. 2 oz. of sago. Pare. 1 teaspoonful of ground cinnamon or the rind of ½ lemon (which latter should be . 1 lb. and 1 oz. 1 cupful of currants and sultanas. of butter. mix the sugar and cinnamon. core. 1-1/2 lbs. when they are quite soft rub them through a sieve and mix them with the cooking sago. melt the butter and mix it into the batter. let all cook gently for a few minutes or until the sago is quite soft. pour it over the apples. adding sugar and lemon juice. pared. and cut in pieces the apples. of chopped almonds. sugar to taste. the juice of a lemon. of apples. to which the cinnamon is added. eggs. and meal. when quite soft rub the apple through a sieve. 1 heaped up teaspoonful of ground cinnamon. just enough to keep the apples from burning. APPLE TART (OPEN). put the apples into a buttered piedish. sugar to taste. cook them in a few spoonfuls of water to prevent them burning. and turn out when cold. and sugar to taste. 3 eggs. and bake the pudding for 2 hours in a moderate oven. and sweeten the sauce to taste. a teaspoonful of ground cinnamon. ¾ pint of milk. 6 oz. cook them in very little water. of Allinson wholemeal. cored. of good cooking apples. APPLE SAUCE. Wash the sago and cook it in 1-1/2 pints of water. and fill the hole where the core was with it. Rubbing the sauce through a sieve ensures the sauce being free from pieces should the apple not pulp evenly. meanwhile have the apples ready. 5 oz. of apples. APPLE SAGO.

only just enough to keep from burning. of currants and sultanas mixed. sugar. cinnamon. Peel. of rice. of butter. then add the apples. flat dish with it. APPLES (RICE) 2 lbs. pared. Pare. 5 eggs well beaten. lemon juice. if too dry add a little more water. or until quite tender. each of apples and breadcrumbs. of sultanas. ½ lb. or Allinson fine wheatmeal. the grated rind and juice of 1 lemon. turn the apple mixture on the paste. lay a thin strip right round the dish to finish off the edge. EVE PUDDING. currants. Boil the rice in 3 pints of water with the lemon rind. and sliced. sugar to taste. the lemon juice . the juice of a lemon. make a paste of the meal. and ½ lb. and sugar. and brush the paste over with white of eggs. mark it nicely with a fork or spoon. and bake the tart for ¾ hour. each 1 inch from the other. and. when nearly done add the currants. cored. let all simmer gently for ½ hour. and sultanas (washed and picked). let all simmer together until the apples have become a pulp. mix them with the breadcrumbs. ½ lb. 4 oz. If enough paste is left. 1 oz. remove the lemon rind before serving. stew them in very little water. sultanas. of apples. and sugar. and a little water. the sultanas. 12 oz. and 2 oz. butter. butter. let the fruit cool. and lay them over the apples in diamond shape. sugar to taste. roll it out and line a round. core. almonds. the rind of ½ lemon (or a piece of stick cinnamon if preferred). and cut up the apples. and 4-1/2 oz.removed after cooking with the apples). of butter. core. if the apples are not sour. so as to make a kind of trellis arrangement of the pastry. Serve with white sauce or custard. and chop small the apples. cut the rest of the paste into strips 3/8 of an inch wide. of butter.

and we ought to be sure that this is of the best kind. and this is as it ought to be. and of all grains wheat is the one which is nearest perfection. and steam the pudding for 3 hours. for bread is the staff of life. there must be from four to six parts of carbonaceous or heat and forceforming matter to one of nitrogen. at one time our prisoners were fed on it alone. It is said we cannot live on bread alone. and so it is for calves and babies. and from two to four per cent. turn the mixture into a buttered mould. Nowadays we use a grain food as the standard. composition. tie with a cloth.and rind. People are now concerning themselves about the foods they eat. One food that is now receiving a good deal of attention is bread. of mineral matter. also a certain bulk of innutritious matter for exciting secretion. BREAD AND CAKES THE ADVANTAGES OF WHOLEMEAL BREAD. and many of the other things we eat are garnishings. Not many years ago books treating of food and nutrition always gave milk as the standard food. but this is untrue if the loaf is a proper one. and the peasantry of many countries live on very little else. and mineral matter in definite quantities. and in best proportions. and suitability. for as a nation we eat daily a pound of it per head. and the butter. previously melted. We consume more of this article of food than of any other. or which supplies to the body those elements that it requires. A perfect food must contain carbonaceous. and inquiring into their properties. nitrogenous. whip up the eggs and mix them well with the other ingredients. for separating the particles of food .

so that the various gastric and intestinal juices may penetrate and dissolve out all the nutriment, and for carrying off the excess of the biliary and other intestinal secretions with the fæces. A grain of wheat consists of an outer hard covering or skin, a layer of nitrogenous matter directly under this, and an inner kernel of almost pure starch. The average composition of wheat is this:—
Nitrogen Carbon Mineral Matter Water 100 12 72 4 12

From this analysis we observe that the nitrogenous matter is to the carbonaceous in the proportion of one-sixth, which is the composition of a perfect food. Besides taking part in this composition, the bran, being in a great measure insoluble, passes in bulk through the bowels, assisting daily laxation—a most important consideration. If wheat is such a perfect food, it must follow that wholemeal bread must be best for our daily use. That such is the case, evidence on every side shows; those who eat it are healthier, stronger, and more cheerful than those who do not, all other things being equal. Wholemeal bread comes nearer the standard of a perfect food than does the wheaten grain, as in fermentation some of the starch is destroyed, and thus the proportion of nitrogen is slightly increased. The next question is, how shall we prepare the grain so as to make the best bread from it? This is done by grinding the grain as finely as possible with stones, and then using the resulting flour for bread-making. The grain should be first cleaned and brushed, and passed over a magnet to cleanse it from any bits of steel or iron it may have acquired from

the various processes it goes through, and then finely ground. To ensure fine grinding, it is always advisable to kiln-dry it first. When ground, nothing must be taken from it, nor must anything be added to the flour, and from this bread should be made. Baking powder, soda, and tartaric acid, or soda and hydrochloric acid, or ammonia and hydrochloric acid, or other chemical agents, must never be used for raising bread, as these substances are injurious, and affect the human system for harm. The only ferment that should be used is yeast; of this the French variety is best. If brewer’s yeast is used it must be first well washed, otherwise it gives a bitter flavour to the loaf. A small quantity of salt may be used, but not much, otherwise it adds an injurious agent to the bread. BARLEY BANNOCKS. Put ½ pint of milk into a saucepan allow it to boil; then sprinkle in barley meal, stirring it constantly to prevent lumps till the mixture is quite thick and almost unstirrable. Turn the mass out on a meal-besprinkled board and leave to cool. When cool enough to knead, work it quite stiff with dry meal, take a portion off, roll it as thin as a wafer, and bake it on a hot girdle; when done on one side, turn and cook on the other. The girdle is to be swept clean after each bannock. Eat hot or cold with butter. BUN LOAF. 1 lb. Allinson wholemeal flour, ½ lb. butter, ½ lb. brown sugar, ¼ lb. currants, ¼ lb. raisins, ¼ lb. candied peel, 4 eggs, ½ teacupful of milk. Mix the flour, sugar, currants, raisins, candied peel (cut in thin strips), the butter and eggs well together; mix with the milk; pour into a buttered tin, and bake in a moderate oven for 2 hours.

BUNS (1). 1 lb. flour, ¼ lb. sugar, 4 oz. currants, 2 oz. butter, or vege-butter, 1 teacupful of milk, 1 oz. French yeast, 2 eggs, a little salt. Mix the flour, sugar, salt, and currants in a basin, warm the butter and milk slightly, mix it smoothly with the yeast, then add the eggs well beaten; pour this on the flour, stirring well together till it is all moistened; when thoroughly mixed, set it to rise by the fire for ½ hour; make into buns, set to rise by the fire for 10 minutes, brush the tops over with egg, and bake from 10 to 15 minutes. BUNS (2). ½ pint water, ½ pint milk, 1 oz. yeast, 1 oz. sugar, 6 oz. Allinson’s wholemeal, 1 egg (not necessary). Warm water and milk to 105 degrees, dissolve sugar and yeast in it and stir in the meal, leave well covered up in a warm place for 45 minutes. Then have ready 1 ¾ lbs. Allinson’s wholemeal, ¼ lb. vege-butter, 5 oz. sugar, ½ lb. currants, pinch of salt. Melt down vege-butter to oil, make bay of meal, sprinkle currants round, stir the sugar and salt with the ferment till dissolved, then mix in the melted butter and make up into a dough with the meal and currants. Keep in warm place for 45 minutes, then knock gas out of dough and leave ½ hour more; shape buns, place on warm greased tin, prove 15 minutes and bake in moderately warm oven for 20 minutes. BUNS (PLAIN). 1 lb. flour, 6 oz. butter, or vege-butter, ¼ lb. sugar, 1 egg, ¼ pint milk, 15 drops essence of lemon. Warm the butter without oiling it, beat it with a wooden spoon, stir the flour in gradually with the sugar, and mix the ingredients well together; make the milk lukewarm, beat up with it the egg and lemon

and stir to the flour; beat the dough well for 10 minutes, divide into 24 pieces, put into patty pans, and bake in a brisk oven for from 20 to 30 minutes. BUTTER BISCUITS. ½ lb. butter, 2 lbs. fine wholemeal flour, ½ pint milk. Dissolve the butter in the milk, which should be warmed, then stir in the meal and make into a stiff, smooth paste, roll it out very thin, stamp it into biscuits, prick them out with a fork, and bake on tins in a quick oven for 10 minutes. BUTTERMILK CAKE. 2 lbs. Allinson wholemeal flour, 2 lbs. currants, ½ lb. sugar, 12 oz. butter, 2 oz. candied lemon peel, 1 pint buttermilk. Beat the butter to a cream, add the sugar, then the meal, fruit, and milk, mix thoroughly; butter a cake tin, pour in the mixture, and bake in a slow oven for 3 ½ hours. BUTTERMILK CAKES. 2 lbs. wholemeal flour, 1 pint buttermilk, 1 teaspoonful salt. Mix the meal well with the salt, add the buttermilk and pour on the flour; beat well together, roll it out, cut into cakes, and bake for from 15 to 20 minutes in a quick oven. CHOCOLATE BISCUITS. 2 oz. of powdered chocolate, 2 oz. of white sugar, 2 whites of eggs beaten to a stiff froth. Mix all together, and drop in biscuits on white or wafer paper. Bake 16 minutes in a moderate oven. CHOCOLATE CAKE (1).

½ lb. of fine wheatmeal, ¼ lb. of butter, 5 eggs, ½ lb. of castor sugar, 1-1/2 oz. of Allinson cocoa, 1 dessertspoonful of vanilla essence. Proceed as in recipe of “Madeira Cake,” adding the cocoa and flavouring with vanilla. CHOCOLATE CAKE (2). Work 4 oz. of butter to a cream, add a ¼ lb. of castor sugar, 3 eggs, and a little milk. Mix together ½ lb. of Allinson fine wheatmeal, a heaped tablespoonful of cocoa. Add to the butter mixture, and bake on a shallow tin or plate in a quick oven. The cake can be iced when done, and cut, when cold, into diamondshaped pieces or triangles. CHOCOLATE MACAROONS. ½ lb. of ground sweet almonds, 1 oz. of cocoa, 1 dessertspoonful of vanilla essence, ½ lb. of castor sugar, the white of 4 eggs. Whip the white of the eggs to a stiff froth, add the sugar, cocoa, vanilla, and almond meal, and proceed as in the previous recipe. CINNAMON MADEIRA CAKE. ½ lb. of fine wheatmeal, ¼ lb. of butter, ½ lb. of sugar, ¼ lb. of currants and sultanas mixed (washed and picked) 5 eggs, 1 dessertspoonful of ground cinnamon. Proceed as in recipe for “Madeira Cake,” adding the fruit, and cinnamon as flavouring. COCOANUT BISCUITS. 2 breakfastcupfuls of wheatmeal, 2 teacupfuls of grated cocoanut, 3 dessertspoonfuls of sugar, 3 tablespoonfuls of orange water, 2 oz. of butter, a little milk. Mix the ingredients, adding a little milk to moisten the paste, mix it well, roll the paste out ¼ in. thick, cut out with

a biscuit cutter. Prick the biscuits, and bake them in a moderate oven a pale brown. COCOANUT DROPS. ½ lb. of desiccated cocoanut, ½ lb. of castor sugar, the whites of 3 eggs. Beat the whites of the eggs to a stiff froth, add the sugar, then the cocoanut. Place little lumps of the mixture on the rice wafer paper, as in recipe for “Macaroons,” and bake in a fairly hot oven. COCOANUT ROCK CAKES. 1 lb. of fine wholemeal flour, 6 oz. of desiccated cocoanut, 3 oz. of butter, 3 eggs, a little cold milk, 6 oz. castor sugar. Rub the butter into the meal, add the sugar, cocoanut, and the well-beaten eggs. Mix, and add only just enough milk to make the mixture keep together. Put small lumps on a floured baking tin, and bake in a quick oven. CORNFLOUR CAKE. ½ lb. of cornflour, 4 eggs, 6 oz. butter, same of castor sugar; separate the yolks of eggs from the whites and beat separately for a ¼ of an hour, cream the butter and sugar, mix with the yolks, then the whites, and lastly the flour, and whisk all together for 25 minutes, and bake for 1 hour in a moderately hot oven. CRACKERS. 1 cupful butter, 1 teaspoonful salt, 2 quarts Allinson wholemeal flour. Rub thoroughly together with the hand, and wet up with cold water; beat well, and beat in meal to make brittle and hard; then pinch off pieces and roll out each cracker by itself, if you wish them to resemble baker’s crackers. CRISP OATMEAL CAKES.

1 lb. of oatmeal, 2 oz. of butter or oil (1 tablespoonful of oil is 1 oz.), 1 gill of cold milk. Make a dough of the butter, meal, and milk; shake meal plentifully on the board, turn the dough on to it, and having sprinkled this too with meal, work it a little with the backs of your fingers. Roll the dough out to the thickness of a crown piece, cut it in shapes, put the cakes on a hot stove, and when they are a little brown on the underside, take them off and place them on a hanger in front of the fire in order to brown the upper side; when this is done they are ready for use. DYSPEPTICS’ BREAD. 9 oz. of Allinson wholemeal, 1 egg, a scant ½ pint of milk and water. Separate the yolk from the white of the egg. Beat up the yolk with the milk and water, and mix this with the meal into a thick batter; whip up the white of the egg stiff, and mix it well into the batter. Grease and heat a bread tin, turn the mixture into it, and bake the loaf for 1-1/2 hours in a hot oven. This is very delicious bread, very light and digestible. DOUGHNUTS. 1-1/2 lbs. of wheatmeal, ¼ oz. yeast, 1 egg, 1 teaspoonful of cinnamon, 3 tablespoonfuls of sugar, enough lukewarm milk to moisten the dough, some jam and marmalade. Dissolve the yeast in a little warm milk, mix all the ingredients, adding the dissolved yeast and enough milk to make the dough sufficiently moist to handle. Let it rise 1-1/2 hours in front of the stove. When risen roll it out ½ in. thick, cut out round pieces, place a little jam or marmalade in the middle, close up the dough, forming the dough nuts, and cook them in boiling oil or vege-butter until brown and thoroughly done. Eat warm.

and eggs to a cream. ICING FOR CAKES. of butter or vege-butter. 1 lb. but do not let it remain long enough to discolour. well beaten. Beat the butter. To 8 oz. roll the mixture out thin. &c. JUMBLES. ½ gill milk. 2 oz. sifted fine. and when baked cut into diamond squares. 3 eggs. of sugar take 2 whites of eggs. and mix all the ingredients well together. LIGHT CAKE. 1 saltspoonful of salt. add gradually to the butter. and moisten with a little rosewater. lastly the milk. of castor sugar. Bake in a gentle oven. Set the cake in the oven to harden. sugar. 1 lb. 1 lb. of castor sugar. Roll out and cut the jumbles into any shape desired. ¼ lb. of butter. mix all the dry ingredients together. Cream the butter. 2 heaped teaspoonfuls of ground ginger. ½ lb. the grated rind of a lemon. and 1 tablespoonful of orange-or rosewater. 3 breakfast cups of Allinson wholemeal flour. Put into a well-greased tin. and when the cake is cold cover it with the mixture. of wheatmeal. Rub the butter into the meal.GINGER SPONGE CAKE (a nice Cake for Children who do not like Gingerbread). When cold cut into finger lengths or squares. . add the other ingredients. ground almonds. 1 breakfast cup of sugar. lay it on a tin. 6 oz. ½ pint of milk. LEMON CAKES. and 2 well-beaten eggs. of wheatmeal.. ½ lb. of butter. bake about 20 minutes in a quick oven. Whisk the ingredients thoroughly.

Bake for 1-1/2 to 2 hours. of castor sugar. of ground sweet almonds. as much milk as required to moisten ¼ lb. and bake 1 hour in a moderate oven. At the last add the whites beaten to a stiff froth. MADEIRA CAKE. of butter into 1-1/4 lbs. Rub the butter into the breadcrumbs. whisk well. 3 eggs. add the fruit. LUNCH CAKE. allowing room for the spreading of the macaroons. of brown breadcrumbs. of butter. and bake them in a quick oven until they are set and don’t feel wet to the touch. drop little lumps of the mixture on the wafers. of Allinson wholemeal flour. Lastly.2 lbs. of mixed sultanas. of mixed peel cut small. add the sugar. 2 oz. yolks. then the almond meal. “wafer paper”). the whites of 4 eggs. Lay sheets of kitchen paper on tins. of sugar. Whip the whites of the eggs to a stiff froth. . a few sliced almonds. and ½ lb. A good lunch cake may be made by rubbing 6 oz. and work into the flour so as to make a stiff batter. and mix all well. Beat up the yolks of 4 eggs with a teacupful of milk. Add 2 oz. place a sheet of paper lightly over them. of sugar. 1 oz. MACAROON. and ½ lb. ½ lb. as it is also called. ½ lb. of ground bitter almonds. if the mixture seems very stiff add one or two teaspoonfuls of water. 6 oz. and lukewarm milk. over this sheets of rice wafers (or. sugar. which can be obtained from confectioners and large stores. If the macaroons brown too much. and pour the mixture into a greased cake tin. of sultanas. Put the mixture in a well-greased tin. add the beaten white of the eggs. place a couple of pieces of sliced almond on each. yolks and whites beaten separately.

sugar. ORANGE CAKES. 2-1/2 lbs. Butter and serve hot. Line a cake tin with buttered paper. and add a good ½ pint of milk and water to 1 pound of the mixed meal. the meal and the flavouring. ½ lb. 2 eggs. butter or ½ . meal. Cold porridge. and mix all well together. 3 oz. cut into triangular shapes. and bake them in a quick oven from 30 to 40 minutes. Beat 1 egg. add the sugar. ground bitter almonds. flavouring to taste. grate in the rind of 1 small orange. OATMEAL FINGER-ROLLS. Knead into a dough. Half fill small greased tins with this mixture. 1 breakfastcupful sultanas. 3 oz. ½ lb. OATMEAL BANNOCKS. and bake 15 minutes in a moderate oven. PLAIN CAKE. 1 oz. and bake the cake in a moderate oven from 1 to 1-1/2 hours. then the eggs well beaten. Well grease and sprinkle with flour some baking sheets. Use equal parts of medium oatmeal and Allinson fine wheatmeal. and bake until brown on both sides. Beat the butter to a cream. butter. Stir sufficient of the meal into any cold porridge that may be left over to form a dough just firm enough to roll out. of butter. 4 oz. Allinson fine wheatmeal. of fine wheatmeal.½ lb. and stir in with the juice of the orange and sufficient buttermilk to make a smooth. 6 oz. thick batter. 5 eggs. make it into fingerrolls about 3 inches long. of Allinson wholemeal flour. of castor sugar. roll the dough to the thickness of ½ an inch. 3 oz. chopped sweet almonds.

add the egg well beaten. the sugar and cornflour. of potato flour. and bake the little cakes from 10 to 15 minutes. fruit. beat the whites of the eggs to a firm froth. do not let it get hot. 4 oz.teacupful of oil. Fill into greased cake tins and bake for 1-1/2 hours. mix the meal. add the lemon juice and rind. rind and juice of a lemon. POTATO FLOUR CAKES. which is done by beating the butter round the sides of the pan with a wooden spoon until it is quite creamy. then add the yeast and as much lukewarm milk as is required to moisten the cake. Cream the butter. then the sugar. 10 eggs. and bitter almonds. Separate the yolks of the eggs from the whites. Dissolve the yeast in a cup of warm water. 4 oz. yeast. Meanwhile prepare the fruit and almonds. 6 oz. ½ lb. as this will spoil the yeast. and stand it on a cool place of the stove to rise. some vanilla. mix it well with the rest. QUEEN’S SPONGE CAKE. sifted sugar. ¼ lb. and 1 egg. The dough should be fairly firm and wet. 100 degrees Fahrenheit in winter. A ¼ lb. wheatmeal. of butter. cornflour. sugar. then sift in gradually. make a batter of the yeast and water. 1 dessertspoonful of ground bitter almonds. ¼ oz. stirring all the time. Beat the mixture from 20 minutes to ½ an hour. 85 degrees in summer. meal. the juice of ½ a lemon. of castor sugar. Let the dough rise in front of the fire. place the mixture in one or . stir the yolks well. cinnamon and eggs. then drop small lumps of it on floured tins. the lemon juice. the same quantity of very fine wheatmeal (sift the latter through a sieve if not very fine). milk to moisten the cake. butter (or oil). potato flour. ¼ lb. sugar and 1 teaspoonful cinnamon. with two spoonfuls of the meal.

of butter. 2 oz. ground rice. only half filling it. Let it cool sufficiently to handle. 1 oz. of ground carraway seeds. and bake in a moderate oven 1 hour. in a moderately hot oven. and 3 eggs. 6 oz. of wholemeal. Simmer 1 lb. 4 eggs. add the sugar and flour. Mix the almonds with the ground rice. pour into a tin mould. sugar. and mix it thoroughly with 4 lbs. and beat well. of yeast dissolved in a very little lukewarm water or milk. of castor sugar. RICE AND WHEAT BREAD. beat all together and bake the cake in a buttered mould. adding the sugar. about ¾ of a cupful of milk. Beat the eggs a little. seeds.more greased cake tins and bake at once in a quick oven. 4 oz. Place the mixture in lumps on floured tins. Rub the butter into the meal. of wheatmeal. work in also ½ oz. well beaten. greased and warmed. 6 eggs. ROCK SEED CAKES. of sugar. of rice in 2 quarts of water until quite soft. ¼ lb. and the milk. Bake in a good hot oven. lemon or almond flavouring. of ground rice. RICE CAKES (2). and bake the cakes for half an hour in a hot oven. ½ lb. SALLY LUNN. Add a teaspoonful of salt. 4 oz. of sweet and bitter ground almonds mixed. 1 lb. Knead well and set to rise before the fire 1-1/2 hours. RICE CAKES (1). add sugar. and the eggs. . 1 lb. the eggs well beaten.

¼ oz. set these in a warm place for 1 hour to rise. Divide into two. castor sugar. 6 oz. Warm the milk and butter in a pan together. the cake is done. as flavouring. of castor sugar. of meal.¾ of lb. Beat the butter and sugar to a cream. carraway seeds. of sugar. and dredge in the flour. SEED CAKE (2). Cream the butter. add a little cold water it too dry. put into well-greased tins. and bake about 15 minutes. and bake the cake or cakes from 1 to 11/2 hours. of carraway seeds. ¼ oz. and the whites of 5 beaten to a stiff froth. rub the yeast smooth with ½ a teaspoonful of sugar. Put into a quick oven. 1 egg. ½ lb.” adding ½ oz. 1-1/2 gills of milk. of seed (crushed). of yeast. Stir this mixture gradually into the flour. fine wholemeal flour. butter. 6 oz. 3 oz. the yolks of 10 eggs. ¼ an ounce of German yeast. turn the mixture into them. mix all the ingredients well together. SEED CAKE (1). If a bright knitting needle passed through the cake comes out clean. add the milk and butter. mix till quite smooth. according to the size of the cakes and the heat of the oven. ¾ lb. 6 oz. salt butter. adding the whites of the eggs last. SEED CAKE (3). of ground carraway seeds. 2 lbs. 2 eggs. line one or more tins with buttered paper. 1-1/2 lbs. Bake for ½ an hour. 4 eggs. 1 oz. add the eggs well beaten. 1 oz. ground fine. of . SEED CAKE (4). The same as “Madeira Cake. ½ lb. of butter. 2 oz. of Allinson wholemeal flour. add the egg slightly beaten. of wholemeal.

their weight in sugar. roll it very thin. SEED CAKE (6). lastly. 1 lb. 4 eggs. butter. Spread half of them very thickly with currants. Put in a greased tin and bake 1 to 1-1/2 hours. SLY CAKES. Cream the butter first. of seed. and last the flour. Moisten the dough with sufficient warm milk not to make it stick to your pan. then stir in gradually the other ingredients. then the sugar. first the eggs well beaten. and eggs. and bake in a quick oven till a light brown. but do not make it very wet. a little lukewarm milk. and cut into rounds or square cakes. Rub the butter to cream. and make it into a smooth paste with water. mix the flour and sugar. ½ oz. their weight in sugar. 8 oz. 4 eggs. fill into greased cake tins and bake the cakes 11/2 to 2 hours. and a little milk. seed. and enough milk to moisten the mixture. of seed. currants. Roll out 3 times. SEED CAKE (5). add the whites of the eggs beaten to a froth.butter. . twice their weight in meal. SPONGE CAKE (1). and spread in the butter as for pastry. Let the dough rise 1-1/2 hours in a warm place. press the others very gently on the top. ½ oz. and 6 drops essence of lemon. 8 oz. Allinson wholemeal flour. sugar. and meal. and bake at once in a fairly quick oven. 2 oz. then add the yolks of eggs. add the sugar. so as to form a sandwich. the seed. ½ their weight in butter. the sugar. dissolve the yeast in warm milk and add to it the other ingredients. seed. meal and butter. Rub the butter into the meal.

sift in the sugar and meal. Have a sheet of white kitchen paper on the kitchen table. pour the mixture into it. and the weight of 4 in castor sugar. the weight of 2 in fine wheatmeal. square. SPONGE CAKE ROLY-POLY. and bake the mixture in a well-greased cake tin in a moderate oven from 1 to 1-1/2 hours. Mix the ingredients as directed in “Sponge Cake. for if the cake is allowed to cool it will not roll. Beat the eggs.6 oz. ½ lb. This is as sweet and pure a bread as the finger-rolls. 2 lbs. then the flour. any flavouring to taste. and put the mixture into some small greased bread tins. UNFERMENTED BREAD. or until baked through. add the flavouring. the weight of 3 in fine wheatmeal. only filling them half full. on which sprinkle some white sugar. any flavouring to taste. mix these to a thick paste. 3 eggs. Turn the cake out of the tin on to the paper. and bake it in a fairly hot oven from 7 to 12 minutes. fine wheatmeal. stirring all the time. Beat up the eggs. flat baking tin with buttered paper.” line a large. and pour the mixture into one or two greased cake tins. 4 eggs. . 1-1/2 pints of milk and water. of Allinson wholemeal. and keeps fresh for several days. This should be done quickly. and roll up. until a knitting needle comes out clean. sift in the sugar. SPONGE CAKE (2). Bake in a moderate oven for about an hour. spread the cake with jam. castor sugar. 4 eggs. as it has to be mixed fairly moist. of 8 in castor sugar. some raspberry and currant jam.

½ oz. To know whether the . put the meal into a pan. of Allinson wholemeal. This will be found useful where a large family has to be provided for. Proceed the same as in “Sponge Cake RolyPoly. a good ½ pint of milk and water mixed. knead it a few minutes. Make the dough into round loaves. and bake it for 1-1/2 hours. so that the dough may get warm evenly.). and bake them in a sharp oven from ½ an hour to 1 hour. spread jam on one. The oven should be fairly hot. or where it is desirable to bake bread for several days. flat tins.Loaves the size of the twopenny loaves will want 1-1/2 hours in a hot oven. make a hole in the centre of the meal. VICTORIA SANDWICH. turning the pan sometimes. covered with a cloth. WHOLEMEAL BREAD (FERMENTED). or fill it into greased tins. 1 lb. 1 teaspoonful salt. dissolve the yeast in the water. The time will depend on the heat of the oven. mix the meal and the milk and water into a dough. In a very hot oven the rolls will be well baked in ½ an hour. of Allinson wholemeal. Then knead the dough well through. add the salt. of yeast. Allow it to stand. 1-1/2 hours in front of the fire. rolling the finger-rolls about 3 inches long with the flat hand.” but bake the mixture in 2 round. Place them on a floured baking-tin. and mix the whole into a dough. and liked by most. UNFERMENTED FINGER-ROLLS. and if necessary add a little more warm water. These are bread in the simplest and purest form. and cover with the other cake. then make the dough into finger-rolls on a floured pastry-board. pour in the water with the yeast and salt. 7 lbs. 2-1/2 pints of warm water (about 85° Faht.

otherwise it is apt to lie heavy on the stomach and cause a feeling of weight and uncomfortableness. of wholemeal. and allow the dough to rise 1-1/2 hours. Mix Allinson wholemeal flour with cold water into a batter. cinnamon. cover it over with a sheet of paper. Then fill the dough into one or several well-greased tins. All bread should be left for a day or two to set before it is eaten. 1 teaspoonful of cinnamon. 3 eggs. Vegebutter. 3 oz. a clean skewer or knife should be passed through a loaf. of German yeast. 1 lb. 4 oz. place it in front of the fire. if it sticks it not sufficiently baked. ¼ oz. and baking for ¾ of an hour. well-washed and picked over. If the cake browns too soon. Dissolve the yeast in a cupful of warm milk (not hot milk) add it to the other ingredients. ¼ lb. turning the pan round occasionally that the dough may be equally warm. 1 dozen ground bitter almonds. . and bake the cake or cakes from 1 to 1-1/2 hours (according to the size) in a hot oven. When it is desired to have a soft crust. WHOLEMEAL CAKE. pouring this into greased and hot gem pans. Rub the butter into the meal. add the fruit. almonds and sugar.bread is done. Cover the pan in which you mix the cake with a cloth. and make all into a moist dough. 1 breakfastcupful of currants and sultanas mixed. of sugar. and some warm milk. WHOLEMEAL GEMS. the loaves may be baked under tins in the oven. of chopped sweet almonds. It it comes out clean the bread is done. adding as much more milk as is required to make the dough sufficiently moist for the spoon to beat all together. and the eggs well beaten.

of dried Allinson breadcrumbs. almonds. 1 lb. as in that case the cakes would run. and serve. sweetened and flavoured to taste (orange or rosewater is preferable). of meal. and bake the cakes in a quick oven 25 to 35 minutes. or the grated rind of half a lemon. 3 oz. also from several depôts of food specialities. beat up the eggs with the milk. A fair-sized cauliflower. 3 oz. the whites of 3 eggs. of blanched almonds. beaten to a stiff froth. and mix the whole to a stiff paste. ¼ lb. and being very rich. and pepper and salt to taste. 1-1/2 oz. and cinnamon. add the fruit. CAULIFLOWER AU GRATIN. Boil . Flour 1 or 2 flat tins. 3 oz. 3 eggs.WHOLEMEAL ROCK CAKES. of butter or vege-butter. of butter. 1 teaspoonful of cinnamon. It can be obtained from some of the larger stores. It is much cheaper than butter. Vege-butter is a vegetable butter. goes further. made from the oil which is extracted from cocoanuts and clarified. 1 pint of thick apple sauce. of cheese. Mix both together. of sugar. sugar. place little lumps of the paste on them. 1 heaped-up tablespoonful of Allinson wholemeal flour. Rub the butter into the meal. MISCELLANEOUS A DISH OF SNOW. Particular care must be taken that the paste should not be too moist. 1 pint of milk. and very little milk (about ¾ of a teacup). a little nutmeg. chopped fine. 1-1/2 oz. a cupful of currants and sultanas mixed.

syrup as in “Orange Syrup. moisten the edges and press them together. Thicken with the wholemeal smoothed in a little cold milk or water. Line with them small patty pans. 8 fine sweet apples. sprinkling the ground almonds between the layers. 1 cupful of cold water. and place them over the breadcrumbs. and place them in a pie-dish. and bake the mince pies in a quick oven. Serve when cold. of the butter. of ground sweet almonds. 1 pint of milk. and powdered cinnamon. adding the seasoning. of medium oatmeal. Rub the butter into the flour. 6 oz. Fry . of Allinson fine wheatmeal. and fill them with mincemeat. Make a batter of the milk. and ground rice.” Peel the oranges and the apples. cut them across in thin slices. Pour over the whole the syrup. ½ lb. of ground rice. cover with paste. GROUND RICE PANCAKES. butter or oil for frying.the cauliflower until half cooked. Shake the breadcrumbs over the top. 4 eggs. 4 oz. Boil the milk. some sifted sugar. Arrange the fruit into alternate circles in a glass dish. COMPÔTE OF ORANGES AND APPLES. jam. of butter or vegebutter. ½ oz. Roll the paste out thin on a floured board. ½ lb. 6 oranges. CRUST FOR MINCE PIES. add the water. cut pieces out with a tumbler or biscuit cutter. cut the rest of the butter in bits. 1 oz. or until the cauliflower is soft. Stir in the cheese and pour the sauce over the cauliflower. and mix all into a paste with a knife. they will be done in 15 to 20 minutes. and ½ a saltspoonful of the nutmeg. coring the apples and removing the pips from the oranges. cut it into pieces. eggs. Bake for 20 minutes to ½ an hour.

meal. Make a batter of the eggs. cover tightly. sugar. and 1 whole lemon. 3 oz. 1 lb. the juice of 4 lemons. and currants. MACARONI PANCAKES. 6 oz. ½ pint of milk. butter. Chop the fruit up very finely. fold up. and serve them very hot. of stoned raisins. ½ lb. core. add the almonds cut up fine. apples. and the macaroni. sugar to taste. MINCEMEAT (another). of mixed peel. using a small piece of butter not bigger than a walnut for each pancake. 1 lb. they should be slipped on a plate. and quarter the apples. ½ lb. Sift sugar over the pancakes and serve them very hot with slices of lemon. add the lemon rind. 1 lb. of apples. 3 oz. butter. place a dessertspoonful of jam on each. . of macaroni. ½ lb. Throw the macaroni into boiling water and boil until quite soft. sprinkle them with sugar and cinnamon. fry pancakes of the mixture. and cut up the mixed peel. and fried brown on the other side. of Allinson fine wheatmeal. of blanched and chopped almonds. Turn the mincemeat into little jars.thin pancakes of the mixture. 2 oz. of butter. then mince all up together. When the pancakes are golden brown on one side. and keep in a dry and cool place. peel. of citron peel. each of raisins. of moist sugar. and milk. 1 lb. of currants. ½ lb. of blanched almonds. keep hot until all the pancakes are fried. oil the butter and mix well with the fruit. MINCEMEAT. and ½ lb. sprinkle with a little more sugar. wash and stone the raisins. 3 eggs. drain it and cut it into pieces 1 inch long. turned back into the frying-pan. the grated rind of a lemon. Wash and pick the currants.

of loaf sugar. Make a batter of the milk. of Allinson fine wheatmeal. RASPBERRY FROTH. boil it gently for 10 minutes. mix it thoroughly with the fruit. cover with paper. carefully removing all the white pith. fill it into one or more jars. ½ pint of water. Boil the ingredients until the syrup is clear.and add the chopped almonds. Beat the whites of the eggs to a very stiff froth. The oranges are nicest served cold. The whites of 5 eggs. ORANGE SYRUP. . RICE FRITTERS. The rind of 3 oranges. 3 tablespoonfuls of raspberry jam. and serve. Peel 6 oranges. of sugar. ORANGES IN SYRUP. then beat the jam up with it and serve at once in custard glasses. and tie down tightly. 4 oz. Put the rinds of these into ½ pint of cold water. 4 ozs. eggs (well beaten). Only a few minutes cooking will be needed. powder with castor sugar. some butter or oil for frying. 3 eggs. Strain. Melt the butter. divided in sections. ½ pint of milk. This recipe can be varied by using various kinds of jam. and meal. and add to the water 6 oz. and 2 tablespoonfuls of orange water. and fry the batter in thin pancakes. Boil it until it is a thick syrup. then drop into it the oranges. then strain it and pour over the fruit. add the orange water. without breaking the skins. ORANGE FLOWER PUFF.

sugar and vanilla to taste. Lift the balls out with a slice. Allow to boil until the balls are well set. 8 oz. When it is quite cold. but not over the snowballs. a few drops of almond essence. and 1 tablespoonful of cornflour. SNOWBALLS. and fry them a nice brown. Halve the sponge cakes. of fresh butter. of rice. stir it well over the fire until the eggs are set. 4 eggs. and soak them with ½ pint of the milk boiling hot. strain off any milk there may be left. Boil the rest of the milk and thicken it with the cornflour as for blancmange. 1 pint of milk. 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.6 oz. arrange them in a buttered mould. Beat up the yolks of the eggs. Strew sifted sugar over them. some raspberry jam. spread them with jam. let the custard cool. sugar to taste. SPONGE MOULD. which should remain white. stir them carefully in the hot milk. of Allinson cornflour. and thicken the milk with it. flavour with the . turning them over that both sides may get done. 1-1/2 pints of milk. and place them in a glass dish. 8 oz. and drop spoonfuls of the froth into the boiling milk. Let the rice swell in the milk with the butter and the sugar over a slow fire until it is tender—this will take about ½ of an hour. and serve. when the rice is done. 6 oz. dip them in a batter. cut it in long strips. 1 oz. 9 stale sponge cakes. 2 pints of milk. of apricot marmalade. of sugar. then spread the mixture on a dish. and pour it into the glass dish. 3 eggs. Whip the whites of the eggs to a very stiff froth with 1 spoonful of castor sugar. Mix in the apricot marmalade and the beaten eggs. about ½ an inch thick.

½ teacupful of sifted sugar. of macaroons. 1 pint of custard made with Allinson custard powder. made with Allinson custard powder. and turn all out when cold. let it cool and then pour over the cakes. Get 1 tin of pears. Take out the pears carefully without breaking them. 4 oz. pour the mixture over the sponge cakes. Soak the tapioca over night in cold water. SWISS CREAMS. STEWED PEARS AND VANILLA CREAM. and let the syrup cook until it is thick. and add the sugar and pineapple syrup. and turn the contents into an enamelled stewpan. TAPIOCA ICE. and let them stew a few minutes. 1 tinned pineapple. sprinkle them with finely shredded blanched almonds or pistachios. and pour the syrup round them. Chop up the pineapple and mix it with the boiling hot tapioca. in the morning boil it in 1 quart of water until perfectly clear. and fill the space left with whipped cream flavoured with vanilla and sweetened. 12 small sponge cakes. ½ lb. . When the pears are cold lay them on a dish with the cores upwards. a little raisin wine and 1 pint of custard. make the custard in the usual way. 1 teacupful of tapioca. add some sugar and liquid cochineal to colour the fruit. turn the mixture into a wet mould. TIPSY CAKE. lay the macaroons in a glass dish and pour over enough raisin wine to soak them. and with a spoon scoop out the core. open it.essence and sugar. when quite cold garnish with pieces of bright coloured jelly. When cold turn it out and serve with cream and sugar. jam.

A WEEK’S MENU I have written the following menus to help those who are beginning vegetarianism. one for each day of the week. In our own household we rarely have more than two courses. that is. arrange them on a deep glass dish in four layers. and this is a source of anxiety. spread a little jam on each layer and pour the custard round. lentils or split peas can be substituted. most housewives do not know what to provide. A substantial soup and a pudding. but confess that they do not know how to provide a nice meal. I occasionally meet some who have been vegetarians a long time. and show them that appetising meals can be prepared without the carcases of animals. it can be introduced into any vegetarian dinner. as directed in one of these menus. They usually eat the plainest foods. or a savoury with vegetables and sauce and a pudding. decorate the top with candid cherries and almonds blanched and split. I have not included macaroni cheese in these menus. Instead of always using butter beans. because they know of no tasty dishes. because this dish is so generally known. I have allowed three courses at the dinner. This article will be of assistance to all those who are wishing to try a healthful and . we like to provide tempting dishes for them. The recipes here written give a fair idea to start with. I only give seven menus. and often only one course. When first starting. but they are really not necessary.Soak the sponge cakes in a little raisin wine. When visitors come. or haricot beans. I give them to make the menus more complete. but our dishes can be so varied that we can have a different menu daily for weeks without any repetition. are sufficient for a good meal.

1 oz. 1 large Spanish onion or ½ lb. and pepper and salt to taste. and to those meat eaters who wish to provide tasty meals for vegetarian friends.humane diet. brown them with the butter in the saucepan in which the soup is made. add the tomatoes (the fresh ones must be sliced) and 3 pints of water. potatoes. 1 teaspoonful of mixed herbs. tapioca. MENU I. Peel the onions and chop up roughly. add the seasoning and the vermicelli. Sago. Anna P. stew them in the butter and 1 pint of water until nearly tender. VEGETABLE PIE. ½ lb. turnips. each of tomatoes. of smaller ones. then allow the soup to cook until the vermicelli is soft. 1 tin of tomatoes or 2 lbs. Manchester London. scald and skin the tomatoes. Allinson. Spanish Place. 3 hard-boiled eggs. 2 oz. TOMATO SOUP. of fresh ones. Let all cook together for ½ an hour. Prepare the vegetables. or a little dried julienne may be used instead of the vermicelli. 2 oz. cut them in pieces not bigger than a walnut. Return the liquid to the saucepan. of vermicelli and 2 bay leaves. W. When the onion is browned. which will be in about 10 minutes. 1 tablespoonful of sago. When . of butter. Square. pepper and salt to taste. carrots. of butter. Then drain the liquid through a sieve without rubbing anything through. add the pepper and salt and the mixed herbs. 4.

Roll it out. Place a piece of buttered paper on the top of the batter. 8 oz. 1 large head of celery or 2 small ones. and ½ lb. 10 oz. Rub the butter into the meal. sprinkle in the sago. 1 teacupful of cold water. and eggs. Grease a pudding basin. of Allinson wholemeal. pour the vegetables into a pie-dish. of golden syrup. cover with a crust made from Allinson wholemeal. for then it comes out more easily. of butter. of Allinson wholemeal. and 1 blade of mace. but do not stir the batter up with the syrup. cover the vegetable with the crust. and pour the golden syrup into it. 10 oz. meal. pepper and salt to taste. and steam the pudding for 2 ½ hours in boiling water. 1 pint of milk. cut strips to line the rim of the pie-dish. Do not allow any water to boil into the pudding. tie a cloth over the basin unless you have a basin with a fitting metal lid. and pour this into the pudding basin on the syrup. and bake the pie as directed. 3 eggs. and bake until it is brown. 2 oz. of butter or vege-butter. SHORT CRUST. Dip the basin with the pudding in it for 1 minute in cold water before turning it out. decorate it. add water to make gravy if necessary. make a batter with the milk. CLEAR CELERY SOUP. Chop the onion and fry it brown in the butter (or vege-butter) .cooked. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables. 1 large Spanish onion. GOLDEN SYRUP PUDDING. add the water. MENU II. mixing the paste with a knife.

the juice of ½ a lemon. This dish should be eaten with potatoes and green vegetables. When brown. wash them and steep them over night in boiling water. when it boils away. of ground rice. BUTTER BEANS WITH PARSLEY SAUCE. the celery washed and cut into pieces. Let the mixture gook gently for 5 minutes. 6 oz. a handful of finely chopped parsley.in the saucepan in which the soup is to be made. add only just sufficient for absorption. therefore. 1 egg. draw the saucepan to the side. then last of all add the lemon juice. 1 quart of milk. and when it has ceased to boil add the egg well whipped. and the parsley. of beans for each person. Pick the beans. with the addition of a little butter. add 4 pints of water. Let all cook until the celery is quite soft. of vermicelli. until quite soft. In the morning let them cook gently in the water they are steeped in. Allow 2 or 3 oz. stir frequently. stir into it the ground rice previously smoothed with some of the cold milk. GROUND RICE PUDDING. or Italian paste. which will be in about 2 hours. Boil the milk. the pepper and salt. the mace. which should first be smoothed with a little cold milk. then drain the liquid from the vegetables. boil the soup up. Boil the milk and thicken it with the meal. then pour the rest of the . just covering them. and mix well. let the soup cook until this is quite soft. pepper and salt to taste. Pour half of the mixture into a pie-dish. Return it to the saucepan. and add 1 oz. and serve with sippets of Allinson wholemeal toast. spread a layer of jam over it. the seasoning. 1 tablespoonful of Allinson wholemeal. and any kind of jam. The beans should be cooked in only enough water to keep them from burning. The sauce is made thus: 1 pint of milk. sago.

Boil the soup up. MENU III. Place the rice in the centre of a hot flat dish. pepper and salt to taste. of butter. Return the mixture to the saucepan. a turnip. Bake them from 15 to 20 minutes. . put it over the fire in cold water. then drain the water off. butter. of Patna rice. and let it brown lightly in the oven. Rice cooked this way will have all the grains separate. ½ lb. put this over the fire with the rice. and if too thick add water to the soup. 1 blade of mace. This will take about 20 minutes. and place little bits of butter on each tomato. 4 good-sized carrots. Mix 1 pint of cold water with the curry powder. and 1 oz. CURRIED RICE AND TOMATOES. bread. set them over the fire with 3 pints of water. dust them with pepper and salt. Scrape and wash the vegetables. according to the size of the tomatoes and the heat of the oven. Let all boil together until the vegetables are quite tender. the butter. Cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed. and salt. 3 oz. For the tomatoes proceed as follows: 1 lb. salt to taste. season with pepper and salt. 1-1/2 oz. Wash the rice. Wash the tomatoes and place them in a flat tin with a few spoonfuls of water. CARROT SOUP. and salt. and serve. and then rub them through a sieve. pepper. of tomatoes and a little butter. 1 dessertspoonful of curry powder. and cut them up small. 1 small head of celery. which should be as thick as cream. 1 fair sized onion. of Allinson breadcrumbs. of butter.pudding mixture over the jam. let it just boil up. and mace.

1 teacupful of mixed currants and sultanas. of potatoes. Boil the rice till tender in 2-1/2 pints of water. Pare. stir until the soup boils and the cheese is dissolved. of butter. HOT-POT. Place a layer of apples over the buttered bread. MENU IV. Some apples require much more water than others. When quite soft. of sliced fresh ones. core. and serve. 1 heaped-up teaspoonful of ground cinnamon. finishing with a layer of bread and butter. APPLE CHARLOTTE. butter. with the butter and seasoning. of onions. 3 oz. 1 teaspoonful of mixed herbs. pepper and salt to taste. pour the liquid over the rice. Bake from ¾ of an hour to 1 hour. sugar to taste. When they are soft add the fruit picked and washed. 1 breakfastcupful of tomato juice. 2 lbs. and cut up the apples and set them to cook with a teacupful of water. the cinnamon. of blanched and chopped almonds. 2 lbs. If too much of the water has boiled away. 4 oz. 2 oz. of cooking apples. ¾ lb. of rice. pepper and salt to .put the tomatoes round it. 1-1/2 oz. 1 breakfastcupful of tinned tomatoes or ½ lb. and butter. and repeat the layers of bread and apples until the dish is full. add the tomato juice and the cheese. Cut very thin slices of bread and butter. RICE SOUP. and serve. line a buttered pie-dish with them. and the almonds and sugar. Allinson wholemeal bread. add a little more. 1 oz. of grated cheese.

MENU V. and the dish will still be very savoury. 1 lb. fill the dish with hot water. so as to be able to brush out the grit. 2 oz. of butter. and bake the pudding for 1 hour in a moderately hot oven. pepper and salt to taste. washed.taste. of butter. and finish with a layer of potatoes. Cut off the coarse part of the green ends of the leeks. Crush the toast in your hands. sugar to taste. CABINET PUDDING. and add both to the soaked toast. dust a little pepper and salt between the layer. and the juice of 1 lemon. Butter a pie-dish and pour the pudding mixture into it. of chopped almonds. 1-1/2 pints of milk. 1 oz. and cut the leeks lengthways. and bake the hot-pot for 2 hours or more in a hot oven. 4 slices of Allinson bread toasted. put a few bits of butter on the top. and see no grit remains. 1 teacupful of mixed currants and sultanas and any kind of flavouring—cinammon. place them on the top of the potatoes. and soak it in the milk. Cut the butter into little bits. Whip the eggs up. of potatoes. vanilla. Those who do not like tomatoes can leave them out. 1-1/4 pints of milk. melt the butter. Add a little more hot water if necessary while baking to make up for what is lost in the cooking. The potatoes should be peeled. and cut into thin slices. 8 eggs. lemon. Thoroughly mix all the various ingredients together. Arrange the vegetables and tomatoes in layers. 1 oz. then out them in short . Wash the leeks well. 2 bunches of leeks. and the onions peeled and cut into thin slices. or almond essence. LEEK SOUP.

of mushrooms. turn out when cold. Crush the toast with your hand and soak it in the milk. and boil the soup up again. 1 dessertspoonful of vanilla essence. Let all simmer for 10 minutes. 1 lb. Serve with green vegetables. CHOCOLATE MOULD. and out up the mushrooms. Pour the mixture into a greased pie-dish and bake the savoury for 1 hour. add the eggs well whipped. Smooth the potato flour. serve with sippets of toast or Allinson rusks. 1 pint of milk. Add sugar to the rest of the milk. wheatmeal. add the butter. and sugar to taste. Return the mixture to the saucepan. 1 small onion chopped fine. rub them through a sieve. and fry them and the onion in the butter. wash. Peel. 1 heaped-up tablespoonful of cocoa. and mix it well through. of potato flour. When the vegetables are quite tender. stir frequently. potatoes. and cocoa with some of the milk. of butter. 2 oz. 2 oz. Peel. MENU VI. boil it up and thicken it with the smoothed ingredients. and tomato sauce. 3 oz. of Allinson fine wheatmeal. and cut up the potatoes. MUSHROOM SAVOURY. and pepper and salt to taste. and season with pepper and salt. and serve plain or with cold white sauce. wash. add the vanilla. and seasoning.pieces. When they have cooked in the butter for 10 minutes add them to the other ingredients. add the Lemon juice. Pour the mixture into a wetted mould. then cook both vegetables with 2 pints of water. 8 eggs. 1 quart of milk. 4 slices Allinson bread toast. Before serving. milk. .

potatoes. Well butter a shallow tin. pepper and salt to taste. 4 oz. each of artichokes and potatoes. 1 pint of milk. wash. When the vegetables are tender rub them through a sieve. Cook them until tender in 1 quart of water with the butter and seasoning. 1 oz. add the milk and boil the soup up again. Meanwhile put the castor sugar into a small enamelled saucepan and stir it over a quick fire until it is quite melted and brown.ARTICHOKE SOUP. 1 Spanish onion. . ½ lb. and a little more sugar to sweeten the custard. vanilla essence. Add about 2 tablespoonfuls of hot water to the caramel. Peel. Let the caramel run all round the sides of the tin. Serve with small dice of bread fried crisp in butter or vege-butter. of Allinson fine wheatmeal. of castor sugar for the caramel. of butter. Scatter them over the batter and bake it ¾ of an hour. Serve with vegetables. BAKED CARAMEL CUSTARD. and onion. YORKSHIRE PUDDING. 1 oz. whip up the eggs. and season it. of butter. Thoroughly beat the eggs. and carefully stir the hot milk into the beaten eggs. 1-1/2 pints of milk. 4 eggs. 5 eggs. and bake it in a moderate oven. pour in the custard. and pepper and salt to taste. and cut the rest of the butter in bits. and sauce. Add water it the soup is too thick. make a batter of them with the flour and milk. potatoes. flavour with vanilla and sugar to taste. standing in a larger tin of boiling water. To use half each of Allinson breakfast oats and wheatmeal flour will be found very tasty. 1 pint of milk. and pour it into a tin mould or a cake tin. Return the liquid to the saucepan. 1 lb. pour in the batter. Heat the milk. and cut into dice the artichokes. stir thoroughly.

Pour the custard back into the basin. and some butter. If this is done two or three times. a little nutmeg. saving the heart for table use. 3 eggs. and repeat the pouring over the contents of the pie-dish. Rub them through a sieve. butter. This should also be done when a bread and butter pudding is made. add the milk. arrange in layers in a pie-dish. and a little nutmeg. Whip up the eggs. Peel. wash. if too thick. This is a very dainty sweet dish. Cook the vegetables in 8 pints of water until they are quite soft. and pour the mixture over the bread and cheese in the pie-dish. Bake the savoury . turn out. pepper and salt to taste. and pepper and salt to taste. of butter. 1 oz.until the custard is set. Mix the parsley in the soup just before serving. prepare and cut in small pieces the celery. and seasoning. Finish with a good sprinkling of cheese. add more water. 1 large Spanish onion. and boil the soup up again. Cut the bread into slices and butter them. of Allinson bread. 1 pint of milk. 2 lbs. POTATO SOUP. BREAD AND CHEESE SAVOURY. and cut in pieces the potatoes. spreading some cheese between the layers. MENU VII. salt. 1 pint of milk. ½ lb. of grated cheese. 3 oz. Let it get cold. and then bake better. peel and chop roughly the onion. the top slices of bread and butter get soaked. and dusting with pepper. return the fluid mixture to the saucepan. a heaped-up tablespoonful of finely chopped Parsley. mix them with the milk. of potatoes. ½ a stick of celery or the outer stalks of a head of celery. and serve.

3 . 6 oz. Nuts. stir into it the mixture of egg and cornflour. Keep stirring the mixture over a gentle fire until it has cooked 5 minutes.until brown. Add enough water to the fruit juices to make 1 quart of liquid.4 1.6 1. of sugar. Turn it into a wetted mould and allow to get cold. Grains.3 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines .1 1. With the rest smooth the cornflour and mix with it the eggs well beaten. and Vegetables. 4 eggs.3 1. When the liquid in the saucepan is near the boil. in one lb.6 290 270 460 270 365 215 265 380 450 345 205 90 305 . The juice of 7 oranges and of 1 lemon. ORANGE MOULD.0 . put 1-1/2 pints of this over the fire with the sugar.5 1.4 1. (Analysis of the edible portion. FRUIT—FRESH. then turn out and serve.) PROFESSOR ATWATER’S ANALYSIS.8 .0 . A WEEK’S MENU Nutritive Value and Chemical Composition of Various Fruits. Proteid Calories per cent. of Allinson cornflour. which it will be in about ¾ of an hour.5 1. and 4 oz.

5 Olives (green) 1.7 .1 “ (ripe) 1.4 140 Whortleberries or Wimberries .1 Cauliflower 1.7 Carrots 1.4 299 Plums 1.8 630 Pineapple .4 2.Oranges .1 Corn (green) 3.6 .7 390 FRUIT—DRIED.6 Parsnips 1.1 4.4 Kohl Rabi 2.5 2.8 240 Pears .6 295 Persimmons .6 Asparagus 2.8 2.1 “ (Sprouts) 4.6 4.0 255 Strawberries 1.6 Potatoes (boiled) 2.5 460 Raspberries 1.2 Mushrooms 3.4 Egg Plant 1.6 .8 Dandelion 2.2 Horseradish 1.5 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 .0 395 Pomegranates 1.8 Celery 1.1 Cucumber .0 180 Water-melons .8 2.9 .3 2.1 2.2 Lettuce 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES Artichoke 2.0 Leeks 1.1 Beetroot 1.6 “ (Curly) 4.6 Cabbage 1.3 .7 Onions 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.

7 6.1 21.3 9. Barley Meal 10.3 2675 385 570 135 120 105 110 105 185 8.7 1850 Rice 8.7 6.2 5.4 25.8 1.2 1.0 22.3 1.2 1655 “ Popped 10.4 1665 “ Spaghetti 12.6 1665 Wheat Flaked 13.8 1675 “ Germs 10.6 2620 3030 3075 3265 3165 1875 1125 2760 3125 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.1 1645 Corn Meal (granular) 9.8 2.0 27.2 1600 Macaroni 13.5 1650 Buckwheat Flour 6. ETC. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) “ (fresh) Cocoanuts “ desiccated Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts “ Black } “ Californian} 6.0 1630 Rye Flour 6.3 18.9 1.1 1860 Oats (rolled) 16.3 15.0 27.8 1630 “ Meal 13.5 1695 “ Gluten 14.0 10.8 29.2 1665 “ Self-raising 10.9 17. or Wholemeal 13.7 1875 Hominy 8.6 34.1 .6 15.0 .“ (chipped) “ (raw) “ (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.3 1650 Oatmeal 16.6 2.0 21.4 1620 Corn Flour 7.4 1690 “ Flour.1 1660 .5 1640 “ Pearled 8.

0 ----9.9 18.8 6.0 11. Currant “ Hot Cross Corn.5 1300 9.7 1515 7.3 1760 1670 1795 10.9 5.9 1275 7. Plain “ Vienna “ Water Rye VARIOUS. Buns.7 1800 1835 6. Fruit “ Gingerbread “ Sponge BISCUITS.9 1205 10.7 1140 9. average Water BREAD.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.6 7.0 1300 9. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca CAKES.0 --- 1625 1675 1625 1620 1655 465 1815 1675 1635 1650 5.1 1225 9.9 21.7 1470 8. All kinds.2 1215 9.0 1180 12.3 1160 9.1 25.6 ----2.9 1255 9. .9 21.7 24. Chocolate Cocoa Candy Honey Molasses (cane) 10.“ Vermicelli Beans. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls. Cake.

Barley contains about 7 per cent. According to Pliny. of sugar. and was the chief food of our peasantry until the beginning of the nineteenth century. In Nubia. sugar. Barley is a good food. of sugar. and fat to keep us warm and give force. an ancient Roman writer. . the liquor made from barley was called Bouzah. from which we get our English word “booze. These Hordearii were like our pugilists.” because they were fed on this grain whilst training. and its flesh-forming matter is in the form of casin the same as is found in cheese.5 Heat and force formers (carbon)[A] 76. We find frequent mention of it in the Bible. From this analysis we can judge that barley contains all the constituents of a good food. Here is the chemical composition of barley meal:— Flesh formers 7. and in old Latin and Greek books. The first intoxicant drink made in this country was ale.0 [A] There is 2. Barley has been used from very ancient days for making an intoxicating drink. so that one cannot make a light bread from barley. and 7 per cent.0 Water 14.5 per cent. In it we find casin and albumen for our muscles. or “barley eaters. Hops were not used for beer or ale in those days. This casin is not elastic like the gluten of wheat.0 Mineral matters 2. starch. Barley has been used as a food from time out of mind. except that they often fought to the death. and it was made from barley.The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. the gladiators were called Hordearii.” meaning an intoxicating drink.5 100. and there is a fair percentage of mineral matter for our bones and teeth. of fat in barley.

and is most useful for making gruel and barley water. When half done. Mix 1 large tablespoonful of Allinson’s barley with a little cold water. Barley water contains a great deal of nourishment. it is also good for adding to broth or soup. stew it quickly in a covered jar in a hot oven till perfectly soft and the water absorbed. and find this mixture invaluable. BARLEY FOR BABIES. boil together a few minutes. Wash. and to vegetable stews. A little nutmeg gives a pleasant flavour. Pour into a saucepan and bring to the boil. Use 3 teaspoonfuls of Allinson’s barley to ½ pint of milk and water. of pearl barley for 6 hours.” BARLEY JELLY. and prepare as “Barley for Babies. 6 oz. of sugar and a few .Allinson’s prepared barley may be eaten as porridge or pudding (see directions). then eat. stirring all the time to prevent it getting lumpy. add 6 oz. coffee. until the cup is full. mix this perfectly smooth with cold milk and cold water in equal parts. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. mixed in equal parts. add to this 1 pint of boiling milk and water. take from the fire. BARLEY FOR INVALIDS AND ADULTS. and cocoa. During illness I advise and use barley water and milk. pour 31/2 pints of boiling water upon it. BARLEY GRUEL. more than beef tea. and it can be drunk as a change from tea. then steep. let cool. and is much more nourishing than rice pudding.

fresh. boil for ½ hour. 1 large tablespoonful of black currant jam. Pour into a jug. Take 2 tablespoonfuls of Allinson’s barley. and serve with a little crushed ice if allowed. then add 2 eggs lightly beaten. mix smoothly with ½ pint of cold water. BARLEY WATER. flavour and sweeten to taste. Pour on shallow plates to cool. Mix smoothly 2 tablespoonfuls of Allinson’s barley with a little cold water. and drink cool. BARLEY PORRIDGE. then eat with Allinson wholemeal bread. boil 2 or 3 minutes. Take 3 tablespoonfuls of Allinson’s barley. BARLEY PUDDINGS. 1 pint boiling water. Eat with stewed. or toast. or dried fruits. biscuits. Mix 1 oz. and bake to a golden brown. rusks. strain when cold. of bran with 1 pint of water. pour upon it the remainder of 1 pint of milk. and it is then a better colour than if longer in preparation. and bring to the boil. then add it to 1 quart of water in a saucepan. mix smoothly with a little milk. Stir well together. A little orange . strain. add ½ pint of boiling milk. pour into a pie-dish. 21/2 hours is the correct time for stewing the barley. A little sugar may be added when permissible. BLACK CURRANT TEA. and boil 5 to 10 minutes. or stewed fruits. and when cool add the juice of 1 or 2 oranges or lemons.drops of essence of lemon. BRAN TEA. Pour it into a mould to set.

cocoa into a breakfast cup. OATMEAL PORRIDGE. Can be made in a coffee-pot. or jug if preferred. Fill the cup with milk and water in equal parts. and you have stirred in the oats. and should be given cool. Or the lemon may be peeled first. a little sugar may be added to it. When this is used as a drink at breakfast or tea. may know how to make porridge. May be stood on the hob to draw. you have just the amount of water for a fairly firm porridge. and boil for 2 or 3 minutes to get the full flavour. mix it with sufficient water. LEMON WATER. Put 1 teaspoonful of N. but it is useful to know that if you take 1 pint of water to each heaped-up breakfastcupful of Allinson breakfast oats. Most people. place the saucepan on the side of the stove on an asbestos mat. BRUNAK. stirring carefully. This is best without sugar. COCOA. make into a paste with a little cold milk. Squeeze the juice of ½ a Lemon into a tumbler of warm or cold water. pour into lined saucepan. Take 1-1/2 or 2 teaspoonfuls of Brunak for each large cupful required. then cut in slices. teapot. and sugar added to taste.F. then strain and add hot milk and sugar to taste. When the water has boiled.or lemon juice is a pleasant addition. a little of the peel grated in. I think. and boil for 1 minute. add just sufficient sugar to take off the tartness. and boiling water poured over them. or if you have any left over from a previous meal it can be boiled up again and served as freshly made. Only .

and is a most pleasant drink in hot weather. of coarse oatmeal or Allinson breakfast oats. DR. and hominy puddings are made after the manner of rice pudding. OATMEAL WATER. This is very useful in cases of illness. To 1 quart of water take 3 oz. so as to get all the goodness out of the oatmeal. ALLINSON’S NATURAL FOOD FOR BABIES. and bake until set. adding a little more hot water when rubbed dry. put it into a pie-dish. when it can be flavoured with lemon juice and sweetened a little. If it is thick when it has been rubbed through sufficiently. and in cases of diarrhoea remedial. rub it well through. semolina. cover with cold water. thin it down with water or hot milk—half oatmeal water and half milk is a good mixture. add sugar to taste. It is nourishing and soothing. If the porridge is preferred thinner.an occasional stirring will be required. Sago. mix with this a little cinnamon or other flavouring. Wash the rice. Let it simmer gently on the stove for about 2 hours. RICE PUDDING. Nothing better can be given to adults or children in cases of colds or feverish attacks. 1 even cupful to 1 pint of water will be found the proportion. . Beat up 1 egg with milk. and there is no fear of burning the porridge. tapioca. and bake until the rice is nearly soft throughout. Then rub it through a fine sieve or gravy strainer. and pour it over the rice.

fresh. and should be given cool. N. and pour into wetted mould. lemon or almonds. PORRIDGE. BLANCMANGE. Mix 6 large tablespoonfuls of the food to a thin paste with a little cold milk. let cool. gravies. boil 2 or 3 minutes. FOR INVALIDS AND ADULTS. &c. mix smoothly. and then eat. sago.) Put 1 teaspoonful of the food into a breakfast cup. GRUEL. Take 3 tablespoonfuls of the food. or dried fruits. add ½ pint boiling milk. A little nutmeg gives a pleasant flavour. then add 1 quart of milk. or hominy. . It is best without sugar.B.—The food nicely thickens soups. and make as above. Use 3 teaspoonfuls of the food to ½ a pint of milk and water.(To Prepare the Food. Eat with stewed. and prepare as above. flavour with vanilla. and you have a most nutritious and satisfying dish. IMPROVED MILK PUDDINGS. boil together a few minutes. tapioca. and boil 5 or 10 minutes. stirring all the time to prevent it getting lumpy. take from the fire. mix this perfectly smooth with 2 parts milk to 1 of water until the cup is full. add to this 1 pint of boiling milk and water. Pour into a saucepan and bring to the boil. with ½ pint of cold water. Mix 1 large tablespoonful of the food with a little cold water. sweeten to taste. Mix 1 tablespoonful of the food with 1 of rice.

—Allinson wholemeal bread. at the end of the meal have a cup of cool. or Brunak.Pour on shallow plates to cool. flavour and sweeten to taste. of ripe. or stewed fruits. student. and bake to a golden brown. Eat with stewed. then add 2 eggs lightly beaten. or professional man. thin. or dried fruits. with this take from 6 to 8 oz. 6 to 8 oz. and not too sweet cocoa. business man. Take 2 tablespoonfuls of the food. mix smoothly with a little milk. boil 2 or 3 minutes. The literary man will best be suited with a light meal. rusks.. will find one of the three following breakfasts to suit him well:— No. The clerk. pour upon it the remainder of 1 pint of milk. BREAKFASTS. cut thick. or dried prunes if there is a tendency to . with a scrape of butter. or seasonable green stuff. raw fruit. I. or even a cup of water that has been boiled and allowed to go nearly cold. pour into a pie-dish. WHOLESOME COOKERY I. then eat with Allinson wholemeal bread. and if not of a costive habit. An egg may be taken at this meal by those luxuriously inclined. fresh. or a cup of cool milk and water. PUDDINGS. it must vary in quantity and quality according to the work afterwards to be done. whilst those engaged in hard work will require a heavier one. biscuits. bran tea. toast. As breakfast is the first meal of the day. The fruits allowed are all the seasonable ones.

When porridges are eaten. so that 4 oz. and they may be taken cold. of meal will make at least 16 oz. and then eaten with bread. The green stuffs include watercress. bread. and early spring. heartburn. no other course should be taken afterwards. and flatulence. too much fluid enters the stomach. No. wholemeal and barleymeal make the best porridges. a very little salt being taken by those who use it. or molasses should not be eaten with porridge.—3 to 4 oz. and salads. hominy. To make the best flavoured porridge. and may be eaten lukewarm. and just warmed through before being brought to the table. Stewed fruits may be eaten with the porridge. celery. or fruits stewed with much sugar must be avoided.constipation. allowed to cool. This may be eaten . and indigestion results. Sugar. Neither cocoa nor any other fluids should be taken after a porridge meal. as they cause mental confusion and disinclination for brain work. When ready. tomatoes. In summer. and fruit. coarse oatmeal or groats. syrup. II. the porridge should be poured upon platters or soup-plates. maize or barley meal may be boiled for ½ an hour with milk and water. oatmeal or hominy are the best. but the entire meal should be made of porridge. in autumn. Lettuce must be eaten sparingly at this meal. Sugar must be used in strict moderation. it may be made the day before it is required. as it causes a sleepy feeling. as they are apt to cause acid risings in the mouth. winter. and waterbrash frequently occurs. cucumber. or fresh fruit may be taken afterwards. digestion is delayed. jam. the coarse meal or crushed grain should be stewed in the oven for an hour or two. of porridge. treacle. of Allinson wholemeal or crushed wheat. or the stomach becomes filled with too much liquid. When porridge is made with water. and then eaten with milk. Meals absorb at least thrice their weight of water in cooking.

An apple. artisans. and fruit. and those engaged in hard physical work may take any of the above breakfasts. and should be lunch rather than dinner. they may allow themselves from 8 to 10 oz. If much mental strain has to be borne or business done. let it stand ten minutes. If they take No. No. but only the bread. III. or other seasonable fruit may be eaten afterwards. banana. and should drink a large cup of Brunak afterwards. I. Sugar or salt should not be added to the bread and milk. II. II. of bread. III. the meal must be a light one. grapes. of Allinson wholemeal bread into dice. of bread and 2 pint of milk may be taken.—Women require about a quarter less food than men do.—Cut 4 to 6 oz.with Allinson wholemeal bread and a small quantity of milk. of meal may be allowed. put into a basin. 6 to 8 oz. MIDDAY MEALS. 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. If No. milk. If No. or milk and water. breakfast is taken. and then eat slowly. No other foods should be eaten at this meal. cover the basin with a plate. and must arrange the quantity accordingly. Labourers. and pour over about ½ a pint of boiling milk. The meal in the middle of the day must vary according to the work to be done after it. breakfast is eaten. N.. orange. then 6 or 8 oz. Those engaged in hard physical work should make . or fresh or stewed fruit. pear.B.

as it is not wise to burden the system with too much cooked food. The peas can be flavoured with a little pepper. and one never feels so light after made dishes as after bread and fruit. and have a light repast in the evening. of cheese. Brunak. of peas pudding spread between the slices. of bread may be eaten. form another good meal. 2 or 3 oz. form another good lunch. with a cup of fluid. of Allinson wholemeal bread. and a ¼ lb. 12 oz. or even plain vegetables. or instead of cocoa they may have milk and water. or other greenstuff. or a tumbler of milk and water slowly sipped. Another good meal is made from ½ lb. of coarse oatmeal or crushed wheat made into porridge the day before. and a large mug of Brunak or cocoa satisfy them well. of the wholemeal bread and butter. and about ½ lb. and mustard by those who still cling to condiments. and sits as lightly on the stomach. of the wholemeal bread. or an onion. with a large cup of fluid. of any raw fruit that is in season. watercress. The best lunch of all will be found in Allinson wholemeal bread. or macaroni. oatmeal water. A basin of any kind of porridge with milk.—One of the simplest lunches is that composed of Allinson wholemeal bread and fruit. but without sugar. some raw fruit. and warmed up at midday. Labouring men who wish to take something with them to work will find 12 oz. will last a man well until he gets . or some harmless non-alcoholic drink. or a basin of thin vegetable soup and bread. Wholemeal biscuits and fruit. also makes a light and good midday repast.their chief meal about midday. afterwards a glass of lemon water or bran tea. celery. and salad or fruit. lemonade. The fruit may be advantageously replaced by a salad. ½ lb. and not too sweet cocoa may be taken. lemon water. fresh fruit. LUNCH. ½ lb. or a cup of thin. From 6 to 8 oz. which is a pleasant change from fruit. salt. cool.

and it three different dishes are provided. then crushed or crumbled. but he who takes more than three courses lays up for himself stomach troubles or disorder of the system. As dinner is the chief meal of the day it should consist of substantial food. when two courses are the rule. warmed and eaten. A pleasing addition to this pudding is some finely chopped almonds. III. A dinner may consist of many courses or different dishes. and boiled in a saucepan.home at night. Various dishes may be served for the dinner . or Brazil nuts. but the simpler the dishes and the less numerous the courses the better. a little soaked sago stirred in. which is soaked in hot water until soft. but if taken at night. then good solid food must be eaten. When only one course is had. DINNERS. or it may be put in a pudding basin covered with a cloth. a proportionately lighter quantity of each. some currants or raisins are then mixed with this. It may be taken in the middle of the day by those who work hard. This mixture is then tied up in a pudding cloth and boiled. Or a boiled bread pudding may be taken to work. A person who makes his meal from one dish only is the wisest of all. This is made from the wholemeal bread. a moderate amount of each should be taken. so that the stomach may have done its work before sleep comes on. He who limits himself to two courses does well. at least five hours must elapse before going to bed. a very little sugar and spice are added as a flavouring. lastly.

or even on ordinary occasions for a change. constipation. savouries. the next best is when a thin scrape of butter is spread on it. Of cooked dinners. the simplest is that composed of potatoes baked. or lemon water. but in summer they are best cool or cold. In winter these fluids might be taken warmed. onion. or a hard-boiled egg. and the wholemeal bread. beetroot. or on a journey. they may be parsley. Baked potatoes are the most wholesome. 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. such as soups.. omelettes. broccoli. some Spanish nuts. especially if peeled. cabbage. or onions. of the wholemeal bread. The bread is best dry. whilst boiled ones. may take 2 oz. . steamed. and about the same quantity of ripe raw fruit. a cup of Brunak. &c. milk and water. such as cauliflower. sprouts. or boiled celery.meal. A man in full work may eat from 12 to 16 oz. or eczema. some might like a salad instead of the fruit. Others not subject to piles. walnuts. cycling trip. pies. steamed potatoes are next. This simple meal can be easily carried to work. or a piece of cocoanut may be eaten with the bread in winter. and others may prefer cold vegetables. carrot. turnip. almonds. or boiled in their skins. A few Brazil nuts. of cheese and an onion with their bread. and sweet courses. or boating excursion. Wholemeal biscuits or Allinson rusks may be used instead of bread if one is on a walking tour. This wholesome fare can be varied in a variety of ways. parsnips. are not nearly so good. cocoa. Any seasonable vegetable may be steamed and eaten with the potatoes. Recipes for the sauces used with this course will be found in another part of the book. batters. and their skins should always be eaten. should be drunk at the end of the meal. caper. eaten with another vegetable. sauce.

If they do eat it they must be sure to eat the skins of the potatoes. and when taken it should be cooked rather than raw. or macaroni pudding with stewed fruit. a salad. It should always be a light one. or Allinson bread pudding. Those who are restless at night. or constipation must avoid this dinner as much as possible. From 4 to 6 oz. As a second course. When it is boiled. or brown gravy sauce. Fruit in the evening is not considered good. or even plain water. and poured over . and the later it is eaten the less substantial it should be. or fruit. nervous. milk and water. or macaroni. sago. and take the Allinson bread pudding or bread and fruit afterwards. bran tea. the water that the celery is boiled in may be thickened with Allinson fine wheatmeal. as little water as possible should be used. boiled and taken cool. or some kind of green food. avoiding puddings of rice. varicose veins. Heavy or hard work after tea is no excuse for a supper. sago. made into sauce. This meal must be taken at least three hours before retiring. or sleepless must not drink tea at this meal. EVENING MEAL. tapioca. of Allinson wholemeal bread may be allowed with a poached or lightly boiled egg.tomato. cocoa. The fluid drunk may be Brunak. Boiled celery will be found to be lighter on the stomach at this meal than the raw vegetable. IV. baked apples. or stewed fresh fruit and bread may be eaten. fried. or rice. or boiled egg. tapioca. varicocele. This dinner may be varied by adding to it a poached. Persons troubled with piles. Evening meal or tea meal should be the last meal at which solid food is eaten.

and in summer cool ones. or cold milk pudding may occasionally be eaten those who are costive will find a boiled onion or some braized onions very useful. as it causes persons to rise frequently to empty the bladder. even if tea has been early. then add a cupful of boiling water to the contents of the frying pan. Those who are away from home all day. This is not really a rich food. and who take their food to their work may have some kind of milk pudding at this meal. and let cook for an hour. Boil the onion in as little water as possible and serve up with the liquor it is boiled in. but never milk. cocoa. watercress. radishes. cover with a plate. lemon water. or even boiled water. Mustard and cress. fry them first until nicely brown. V. SUPPERS. or hard work done since the tea meal was taken. using butter or olive oil. Hygienic livers will never take such meals. . by this means we do not loose the valuable salts dissolved out of the food by boiling. To prepare braized onions. Very little fluid should be taken last thing at night. and spring onions may be eaten if the evening meal is taken 4 or 5 hours before going to bed.the cooked celery. In winter warm drinks may be taken. Those troubled with dreams or restlessness must do the same. bran tea. The most that should be consumed is a cup of Brunak. No solid food must be eaten. but one easy of digestion and of great use to the sleepless. Those who want to rise early must make their last meal a light one. Wheatmeal blancmange.

A little orange or lemon juice is a pleasant addition.—Allow 1 bar of Allinson’s chocolate for each cup of fluid. boil for ½ an hour. to this is added just enough sugar to take off the tartness. put into a saucepan. Break the chocolate in bits. DRINKS.—This is best made by putting a teaspoonful of any good cocoa. Can be made in a coffee-pot. May be stood on the hob to draw. add a little boiling water. then cut in slices. and 1 teaspoonful of sugar where sugar is used. then strain and add hot milk and sugar to taste. grate in a little of the peel. and add sugar to taste. When this is used as a drink at breakfast or tea. Some peel the lemon first. boiling water is then poured upon this and stirred.—Take 1-1/2 to 2 teaspoonfuls of Brunak for each large cupful required.VI. pour boiling water over the slices. LEMON WATER is made by squeezing the juice of ½ a lemon into a tumbler of warm or cold water. 1 tablespoonful of milk must be added to each cup. strain. mix it with sufficient water.—Mix 1 oz. a little milk and sugar may be added to it. and drink cool. into a breakfast cup. put on the fire. or 1 or 2 teaspoonfuls of condensed milk and no extra sugar. such as Allinson’s. CHOCOLATE. and stir . BRAN TEA. teapot. or it you have any left over from a previous meal it can be boiled up again and served as freshly made. BRUNAK. and boil for 2 or 3 minutes to get the full flavour. or jug if preferred. of bran with 1 pint of water. COCOA.

add boiling water. varicocele. WHOLEMEAL COOKERY Most of my readers have received great benefit from eating wholemeal bread instead of white. unless it is to make billstickers’ paste or some like stuff. &c. varicose veins. The milk may be added to the chocolate whilst boiling. dredge in Allinson wholemeal flour. Every kind of cookery can be done with wholemeal flour.. this is how we make it. and they may all gain further good it they will use Allinson wholemeal flour in place of white for all cooking purposes. stir it round with a knife until browned. Pour the chocolate into cups. In making ordinary white sauce or vegetable sauce. and thus produce a sauce that helps down vegetables and potatoes. thin with hot water. Hygienists and healthreformers should not permit white flour to enter their houses. pepper. back pain. In making a brown sauce we put a little butter or olive oil in the frying-pan. a little ketchup. salt. boil in a small quantity of water. then add rest of fluid and boil 2 or 3 minutes. and you then have a nice brown sauce for many dishes. and add about 1 tablespoonful of fresh milk to each cup. but no extra sugar. let it bubble and sputter. stir in wholemeal flour and milk. If we wish to make it very tasty we fry a finely chopped onion first and add that to it. 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. Those who are inclined to stoutness should use wholemeal flour rather than white. should never use white flour in cooking. White sweet sauce is made from wholemeal flour. Those who are at all constipated.until the chocolate is dissolved. Chop fine some onion or parsley. if desired. . or who suffer from piles.

then some onions. eat with the usual vegetables. next make a batter of Allinson wholemeal flour. porridge. pie-crusts. and are very tasty this way. the batter has formed a crust. in fact. and not at all harmful. but does not make them more wholesome or more nourishing. pour over the fried vegetables as they lie in the dish. and then baked. vanilla. cloves. All kinds of cold vegetables. and bake. &c. Tomatoes may be wiped. There is a substitute for pie-crusts that is very tasty. and if much butter. cold soup. under crusts. &c.” and it can be used for savoury dishes as well as sweet ones. and such puddings can all be made with wholemeal flour. Yorkshire puddings. SAVOURY DISHES MADE WITH BATTER. and a little pepper with salt. pour some of the batter as above over them. batter puddings.. All kinds of pastry. lemon juice.milk. until. are best made from Allinson wholemeal. can go into this. . STEWED FRUIT PUDDING. and do not lie so heavy as those made from white flour. and a little cinnamon. and cause heartburn just as much as those made with white flour.. bake in the oven from ½ an hour to 1 hour. Fry some potatoes. or other flavouring. Norfolk dumplings. lard. Butter adds to the flavour of these dishes. Pancakes can be made from wholemeal flour just as well as from white. 1 or 2 eggs. milk. put them in layers in a pie-dish. fry onions and add to them. and are more nourishing and healthy. batter poured over. or dripping is used they will lie just as heavy. Or chop fine cold vegetables of any kind. put in a pie-dish. sugar. put in a pie-dish. We call it “batter. and tinned or fresh tomatoes will make it more savoury.

Soak crusts or slices of Allinson bread in hot water. pour into a pie-dish. WHOLEMEAL SOUP. cheesecakes. SUBSTANTIAL BREAD PUDDINGS. gently pressed on the hot fruit. pour into the batter named above. and may be eaten with stewed fresh fruit. and this is a good substitute for a fruit pie. buns.. or other ripe fruit in a jar. a beaten-up egg. or the batter can be cooked in the saucepan. and bake in the oven. and serve. wedding cake. &c. allowed to go cold and set. biscuits. pound cake. Or tie the whole up in a pudding-cloth and boil. Stew ripe cherries. can all be made of wholemeal flour. with sugar and spice. line a pie-dish with these. then break fine in a pie-dish. currants. and other like articles as Madeira cake. raspberries. and milk. Mix Allinson wholemeal flour. then it forms wholemeal blancmange. Prunes can be treated the same way. raisins. and it is ready for use. pour over it a white sauce. add to this soaked currants. These puddings can be eaten hot or cold. and a little sugar and cinnamon. plums. chopped nuts or almonds.Cut Allinson wholemeal bread into slices a little over a ¼ of an inch thick. damsons. having first cut off the hard crusts. bake. milk. gooseberries. Rusks. and at once cover it with a layer of bread. poured into a mould. labourers can take them to their work for dinner. SWEET BATTER. Serve with white sauce or eat with stewed fresh fruit. . 1 or 2 eggs together. Turn out when cold on to a flat dish. Then fill the dish with hot stewed fruit of any kind. and their children cannot have a better meal to take to school.

1. cook till tender with the milk and water. pepper and salt to taste. thicken the soup with it. 1 gill of milk. with pepper and salt to taste. seasoning to taste.Chop fine any kinds of greens or vegetables. nourishing soup. No. A MONTH’S MENUS FOR ONE PERSON. sugar and vanilla to taste. boil up for a minute and serve. turn the batter into it. CAULIFLOWER SOUP. Eat with vegetables. stir in the mixture. ½ small cauliflower.” and you get a thick. ½ pint milk and water. and a ¼ of an hour before serving. stew in a little water until thoroughly done. Make a batter of the ingredients. 1 egg. add butter and seasoning. Wash and cut up the cauliflower. and bake it from 20 to 30 minutes. butter a flat tin or a small pie-dish. then add plenty of hot water. 2 oz. To make it more savoury. wholemeal. BLANCMANGE. pour in a cupful of the “Sweet Batter. fry your vegetables before making into soup. WHOLEMEAL BATTER. add flavouring. ¼ pint milk. let it all simmer . smooth the meal with a little water. 1 ditto cornflour. 1 even dessertspoonful of wheatmeal. small piece of butter. Smooth the meal and cornflour with a little of the milk. bring the rest to the boil. 1 teaspoonful of fine wholemeal.

add butter and seasoning. ½ oz. pepper and salt. WHEATMEAL PUDDING. butter. previously smoothed with a spoonful of water. Make it as follows. and bake the pudding about ½ hour. No. Beat up the egg and mix well all ingredients. season with pepper and salt. of flagolets. thicken with the cornflour. and cook them in the milk and water. of oiled butter. sugar to taste. Boil up the milk. ½ gill of milk. ¾ pint milk and water (equal parts). 1 gill of milk. and mix with the parsley before serving. pepper and salt to taste. 1 teaspoonful of finely chopped parsley. of fine wheatmeal. 3. ARTICHOKE SOUP. 1 tablespoonful sultanas washed and picked. artichokes. ¼ lb. ¼ lb. and turn out when cold. No. season. 1 teaspoonful of cornflour. and a small bit of butter. 2. Peel.for 5 to 8 minutes. boil up and serve. potatoes. Pour into a wetted mould. butter a small pie-dish. 2 oz. wash. and cut up small the vegetables. Cook the flagolets till tender. 1 egg. until tender. . ¼ pint parsley sauce. boil up. stirring all the time. and serve with the sauce. return to saucepan. a little grated lemon peel. ¼ oz. Rub them through a sieve. 3 oz. FLAGOLETS.

some breadcrumbs. and form into 1 or 2 cakes. 1 small finely chopped and fried onion. and pepper and salt to taste. and bake it in the oven until thoroughly cooked. 2 oz. 1 tablespoonful dried Julienne (vegetables). Cook the vegetables in the water till quite tender. a little butter. 4. let it soak in a very little water for half an hour. Cook the Julienne in the . add seasoning and butter. 1 carrot.CARROT SOUP. boil up and serve. small tapioca. sugar to taste. of picked and washed Egyptian lentils. adding a little water if necessary. add the vermicelli. when cooked. pour off any which has not been absorbed. rub them through a sieve. Season to taste. LENTIL CAKES. ½ pint of milk. 1 egg. TAPIOCA PUDDING. 1 dessertspoonful of cold boiled vermicelli. and 1 small onion cut up small. seasoning to taste. Eat with or without stewed fruit. return to saucepan. CLEAR SOUP (Julienne). and fry in vege-butter. Serve with potatoes and green vegetables. Put the tapioca into a small pie-dish. dip in egg and breadcrumb. ¾ pint vegetable stock. No. 1 potato. 1 pint of water. pepper and salt to taste. a little butter. Stew the lentils with the onion in just enough water to cover them. Pour the milk over the soaked tapioca. they should be a thick purée. or butter. 1 oz.

sugar and flavouring to taste. Boil the milk. add butter and seasoning and serve. 1 oz. ½ pint of water. then drain all the liquid. turn the mixture into a small pie-dish. 1 egg. a scanty ½ pint of milk. 2 oz. ¼ oz. 1 oz. pepper and salt to taste. and add the other ingredients. 1 small finely chopped and fried onion. let it simmer for 10 minutes. a teaspoonful of grated onion. Boil the tomatoes with the onion and water for 5 to 10 minutes. GROUND RICE PUDDING. of macaroni or Spaghetti. season and sprinkle in the vermicelli. HAGGIS. ½ gill milk. 2 tablespoonfuls of tinned tomatoes. and steam the haggis 1-1/2 hours. mix it with the milk. Serve with vegetables. CLEAR TOMATO SOUP. then add sugar and flavouring and the ½ egg well beaten. Boil the . ½ egg. a little grated cheese. a pinch of herbs. pepper and salt to taste. MACARONI WITH CHEESE. of oiled butter.stock until tender. let the soup cook until the vermicelli is soft. Turn the mixture into a small greased basin. or 1 fairsized fresh one. Beat up the egg. pepper and salt to taste. stir the ground rice into it. a teaspoonful of vermicelli. return to the saucepan. and bake in the oven until a golden colour. 2 oz. of wheatmeal. of ground rice. of rolled oatmeal. and serve. 5. No.

Spread the rice on a flat dish. 2 oz. ½ oz. milk. of desiccated cocoanut. each of carrots and turnips cut up small. of onion chopped fine. pour the juice over. of butter. 1 pint of water. sugar to taste. seasoning to taste. Season to taste. pepper and salt to taste. It will take 20 minutes. When tender serve with grated cheese and vegetables. 6. Meanwhile place the tomatoes in a small dish. . and serve. ¼ lb.macaroni in as much water as it will absorb (about ½ pint). 1 egg. of butter. of oiled butter. WHEATMEAL BATTER. rice. Set the rice over the fire with the water (cold) and the butter and seasoning. ¼ oz. ¼ oz. 2 oz. let it simmer until the water is absorbed and the rice fairly tender. and bake them from 15 to 25 minutes. place a little bit of butter on each. and bake the batter in a small buttered pie-dish. then rub them through a sieve. add butter and seasoning. 1 oz. add the other ingredients. Return to the saucepan. Make a batter of the egg. ½ oz. and meal. Cook the vegetables and lentils in the water until quite tender. 1 large tomato or two small ones. and serve with sippets of toast. No. boil up. WHEATMEAL AND SAGO PUDDING. ½ pint water. RICE AND TOMATOES. of meal. LENTIL SOUP. of Egyptian lentils. sprinkle with pepper and salt. place the tomatoes in the middle. a few spoonfuls of water in the dish. 2 oz. 1 gill of milk.

add sugar and cinnamon to taste. sugar and cinnamon or lemon peel to taste. Serve with white sauce. No. and bake the pudding until a golden colour. pepper and salt. of grated cheese. ½ lb. of butter. 1 pint of water. add the butter and seasoning. dust with pepper and salt.1 dessertspoonful of sago. and serve. Cover with paste. boil up.”) APPLE PIE. 1 oz. mix in the parsley. pour the mixture into a little pie-dish. Peel. 7. sprinkle over the cheese and breadcrumbs. Rub the mixture through a sieve. and fill a small pie-dish with them. and bake the cauliflower until golden brown. and cut up small the vegetables. 1 ditto of wheatmeal. and cut up the apples. a teaspoonful of chopped parsley. and bake in a fairly . cut it up and arrange it in a small piedish. and cook them in the water till quite tender. a piece of celery. CAULIFLOWER AU GRATIN. POTATO SOUP. Boil the cauliflower until tender. core. of potatoes. place the butter in little bits over the top. ½ oz. and a little water. 1 small onion. wash. Pare. Some paste for short crust. Boil the sago and wheatmeal in the milk until the sago is well swelled out. 2 medium-sized cooking apples. ½ pint milk. Flavour to taste. pepper and salt to taste. 1 tablespoonful of breadcrumbs. sugar and flavouring to taste. (See “Sauces. 1 small cauliflower. a little piece of butter.

1 small onion chopped fine. Rub the vegetables through a sieve. sugar and flavouring to taste. . 2 tablespoonfuls of tinned sweet corn. Wash the rice and put it into a pie-dish. boil up and serve. then let cook gently for another ¼ hour in a cooler part of the oven. of rice. Bring the milk to the boil. No. season to taste. Peel. ¼ pint milk. and bake the pudding till the rice is tender. return the soup to the saucepan. milk. 9. POTATO SOUP (2). ¾ pint water. ½ pint of milk. Roll out the paste and line a plate with it.quick oven until brown. 1 egg. and bake the tart until a light brown. add seasoning. and cut up the celery. Boil with the water until tender. 1 piece of celery. pour it over the rice. 2 medium-sized potatoes. Serve with brown sauce or tomato sauce. turn the sweet corn mixture on to the paste. RICE PUDDING. and onion. 1 oz. SWEET CORN TART. of butter. wash. Beat up the egg and mix with the sweet corn. 8. No. pepper and salt to taste. and fried a nice brown in butter or vege-butter. some paste for crust. and cut up the potatoes. ¼ oz. pepper and salt to taste. add the sugar and any kind of flavouring.

½ pint water. and let the soup boil up until the cheese is dissolved. Cook the rice in the milk and water until tender. and seasoning. 1 level dessertspoonful of cornflour. Boil all the vegetables. VEGETABLE PIE. ½ dozen sticks of asparagus. ASPARAGUS SOUP. and sprinkle in the sago. put all in a pie-dish. and serve separately. 1 dessertspoonful of rice. then add the cheese. of butter. ¼ pint milk. 1 teaspoonful of sago. Cover with short crust. 2 oz. ¼ oz. previously washed and cut up. pepper and salt to taste. adding seasoning to taste. turnip. If possible. carrot. Chop fine the onion and fry it. a small onion. Stew some Californian plums in enough water to cover them well. grated cheese. ½ oz. add the . after removing the brown outer skin. tomato (or any other vegetable in season). of butter. No. celery. butter. in ½ pint of water. Boil the asparagus in the water till tender. ¼ pint milk. ¾ pint water. STEWED PRUNES AND GRATED COCOANUT. 1 oz. and bake in a moderately hot oven. ¼ oz.RICE CHEESE SOUP. Grate some fresh cocoanut. seasoning to taste. When they are quite tender. 10. Add enough water for gravy. each of potato. pepper and salt to taste. they should be soaked over night. butter.

oil the butter. Place the prunes in a little pie-dish. and the cornflour smoothed in the milk. PRUNE BATTER. BREAD STEAK. 2 oz. 1 small onion. When cooked 15 minutes rub the vegetables through a sieve. and stir it in. half an egg beaten . One slice of Wholemeal bread. then add the capers and vinegar. 11. Boil the macaroni in ½ pint of water until tender. of butter. and bake until a nice brown. serve with sippets of toast. 1 gill of milk. thicken with the cornflour smoothed with a spoonful of water. and cook the tomatoes and onion in enough water to make ½ pint of soup. 8 or 10 well-cooked Californian plums. and add a little piece of butter. and a little butter. Serve with vegetables. a little milk. meal. Make the white sauce. return to the saucepan. ½ oz. boil up. ¼ pint white sauce (see “Sauces”). pour the batter over. with a little of the juice. 2 oz. of fresh ones. macaroni. TOMATO SOUP. enough of the caper vinegar to taste. pepper and salt to taste. Make a batter of the milk. No. Chop the onion up fine. 1 teacupful of tinned tomatoes. MACARONI WITH CAPER SAUCE. and 1 egg. of fine wheatmeal.seasoning. boil up and serve. and egg. 1 teaspoonful capers chopped small. 1 teaspoonful of cornflour. a small finely chopped onion. or 6 oz.

spread the rice on a flat dish. pepper and salt to taste. 3 oz. adding the onion and seasoning. a little piece of butter.” Peel and wash the mushrooms. and serve. sugar and vanilla to taste.up. 1 slice of Allinson bread. and serve. Bake them from 15 to 20 minutes. pepper and salt. a dusting of pepper and salt and a bit of butter on each. fry the bread and onion a nice brown. and bake until a golden colour. BREAD SOUP. 1 small finely chopped onion fried brown. add sugar and flavouring. RICE AND MUSHROOMS. sultanas. a pinch of nutmeg. boil up. . Cook the rice in ½ pint of water. BREAD PUDDING. 1 oz. When the bread is quite tender. sprinkle with seasoning and serve with potato and greens. Boil the semolina in the milk until well thickened. rub all through a sieve. ½ doz. pour over the gravy. sweet almonds chopped fine. Dip the bread in milk. 12. of semolina. pour the mixture into a little pie-dish. of rice. 1 oz. of bread. as directed in recipe for “Rice. a little butter and seasoning. of mushrooms. ½ pint of milk. return soup to the saucepan. SEMOLINA PUDDING. melt the butter in a frying pan. 1 well-beaten egg. then in egg. ¼ lb. No. place the mushrooms in the middle. Boil the bread in ¾ pint of water and milk in equal parts. place them in a flat tin with a few spoonfuls of water. ¼ lb.

and steam the pudding for an hour. of butter. 1-1/2 gills of water. mix it with the other ingredients. ¼ oz. sugar to taste. return the soup to the saucepan. 1 small Spanish onion. sultanas. and bake the pudding from 30 to 45 minutes. a little milk.cinnamon and sugar to taste. 13. Soak the bread in milk. Soak the sago over the fire in a little water. ½ oz. 1 medium-sized potato. pour the mixture into a buttered pie-dish. 2 oz. and serve with grated cheese and vegetables. ONION SOUP. pour the mixture into a soup-or small basin. ½ oz. add the butter and seasoning. 1 egg. of oiled butter. a little milk. 1 oz. adding a little herbs. . Cut up the vegetables and cook them in ½ pint of water. Serve with white sauce. of macaroni. when almost tender drain off any water that is not absorbed. add seasoning. pepper and salt and a pinch of mixed herbs. a little grated cheese. add the butter oiled. of sago. When tender. Mix all the ingredients together. 1 oz. MACARONI AND TOMATOES. 2 oz. ½ saltspoonful of cinnamon. of butter. rub the vegetables through a sieve. ½ teacupful tinned tomatoes. wheatmeal. tie with a cloth. No. and serve. Cook the rice in the water and tomatoes until tender. STEAMED PUDDING. and squeeze the surplus out with a spoon.

of vermicelli. and bake them a golden brown. 15. a little jam. let it all soak for half an hour. and thicken the soup. Cut the sponge cakes in half. of grated cheese. spread them with jam. adding seasoning and the mint. TRIFLE. VERMICELLI RISSOLES. if the mixture is too moist. arranging them in a little pie-dish. and serve. 1 spray of mint. Then add seasoning. pepper and salt to taste. Let it cook for 2 to 3 minutes. and a few breadcrumbs. When the peas are tender. of butter. of chopped almond. 1 egg well beaten. 1 gill of water. 1 gill of custard. a little butter. seasoning to taste. Pour the custard over. . ¼ oz. 1 oz. place little bits of butter on each. 2 sponge cakes. take out the mint. Form into 2 or 3 little cakes. a few ratafias. GREEN PEA SOUP. a little milk. smooth the meal with a little milk. a teaspoonful of fine meal. No. ½ teacupful green peas. Boil the green peas in ½ pint of water. a few breadcrumbs. 14. Boil the vermicelli in the water until tender and all the water absorbed. add the butter. or vege-butter.No. ½ oz. the cheese. and serve. sprinkling crumbled ratafias and the almonds between the pieces of cake. the egg. 2 ozs.

seasoning to taste. Set them over the fire in the morning. LEEK SOUP. ¼ oz. fill the core with 1 or 2 stoned dates. Serve with sauce. 16. Arrange the potatoes. a slice of Spanish onion chopped up. wash. and scatter them over the top. Then rub the vegetables through a sieve. Soak the peas in water overnight. adding a little hot water if needed. 2 oz. ¼ lb. onions. Fill the dish with boiling water. Spanish onion peeled and sliced. add pepper and salt. and cook them with the vegetables till quite tender. Peel. and boil the hot-pot for 1 to 11/2 hours. ½ pint water.SPLIT PEA SOUP. boil up. after picking them over and washing them. potatoes. ½ oz. and cut up the leek and potatoes. Cut the butter in little bits. pepper and salt to taste. 1 leek. 3 oz. pepper and salt to taste. ½ lb. HOT-POT. of split peas cooked overnight. a piece of celery. Return to . and serve with sippets of toast. of potatoes cut into pieces. and a little water if necessary. and bake it in the oven in a dish or tin with a few spoonfuls of water until well done. and tomatoes in layers in a small piedish. No. Then rub all through a sieve. ½ teacupful tomatoes. potatoes. Return to the saucepan. of butter. BAKED APPLES AND WHITE SAUCE. of butter. 3 oz. 1 gill of milk. Wash and core a good-sized apple. and cook them till tender in the water. and sprinkle pepper and salt between the vegetables.

return the mixture to the saucepan.F. . mix cocoa. and SAVOURY CUSTARD. POTATO BATTER. Bring the milk to the boil. TURNIP SOUP. Stir the mixture into the boiling milk. peel. add seasoning. and serve with potatoes and greens. turnip. keep stirring. 1 oz. Fry the potatoes in the butter. and serve.the saucepan. make a batter of the milk. sugar and vanilla essence to taste. 1 oz. ¼ lb. Proceed as in savoury custard. a small onion. sweeten and flavour. 1 egg. and cook them in the water until tender. and serve. and 2 oz. 1 egg. pour the mixture in a little piedish. of vege-butter. 1-1/2 gills of milk. and allow to cook 5 minutes. 1 oz. cold boiled potatoes. Turn out. 2 oz. butter. cocoa. and wheatmeal. ½ pint of milk. of grated cheese. mix it with the potatoes. and egg. seasoning. No. 1 teaspoonful N. add the milk. of half cornflour and fine wheatmeal. wheatmeal. Pour into a wetted mould. 6 oz. and smooth them with a little water. a pinch of nutmeg. and serve. ½ pint water. 1 gill of milk. meal. boil up. Wash. add butter and seasoning. pepper and salt to taste. and allow to get cold. of potato. CHOCOLATE BLANCMANGE. 17. and bake the savoury for half an hour. Rub them through a sieve. flour. and cut up the vegetables. boil up. a little butter and seasoning.

18. sugar to taste. 1 oz. add the butter. 1 large tablespoonful of golden syrup. Rub the mixture through a sieve. seasoning. and form the mixture into small cakes. return to the saucepan. Boil the tapioca until quite tender. seasoning and sugar. APPLE SOUP. and serve. 1 gill water. 1 egg. a pinch of nutmeg. thicken the soup with the cornflour. and some vege-butter. of grated cheese. add . Wash the plums and put them in a small piedish. 1 large cooking apple. rice. a little butter. of tapioca. ripe plums. Serve with vegetables and brown sauce. Take out the rind. in the water. Peel and cut up the apple. 1 teaspoonful of cornflour. 2 oz. ½ pint of water. juice and rind of ¼ lemon. and cheese with the rice. 1 oz. PLUM PIE. turn out when cold. a little wheatmeal. or butter. Roll in wheatmeal.LEMON MOULD. 1 small finely chopped onion. seasoning and sugar to taste. some paste. ½ lb. and cook with the onion in the water till quite tender. and serve. pour the mixture into a wetted mould. ½ pint of water. mix well. Cook the rice in the water until quite dry and soft. with the Lemon rind. No. pour ½ teacupful of water over them. and fry them a golden brown. RICE CHEESECAKES. add the syrup and lemon juice. mix the egg—well beaten—seasoning.

Serve with stewed fruit. quarter the egg. No. apples. Cut into little pieces and place in a little pie-dish. 6 eggs. 19.sugar. a little butter. ½ small onion. 1 hardboiled egg. . season with pepper and salt. pepper and salt to taste. Boil the macaroni in water until tender. ½ pint milk. add the butter. 1 potato. When nearly tender. and bake the pie a golden brown. No. peel. BUTTER BEAN SOUP. add the egg. beat the milk. and bake the pie ½ hour. cover with a crust. Spanish onions. sugar and flavouring to taste. cover the plums with a short crust. Wash. MACARONI PUDDING. pepper and salt. season and add the butter. ½ stick celery. 6 oz. macaroni. boil up. 20. stew gently with a little water. turn the mixture into a small pie-dish. APPLE AND ONION PIE. ¼ oz. ¼ lb. well beaten. CELERY SOUP. add sugar and flavouring. butter. and cut up the vegetables. Peel and cut up the apples and onion. Rub through a sieve. and place the pieces on the mixture. and cook them in ½ pint of water till tender. and bake until set. and serve. some paste for a short crust. carefully with it. pour the custard over the macaroni. 2 oz. return to the saucepan.

VEGETABLE PIE. season with pepper and salt. add ½ gill of milk. ½ pint milk. 1 egg well beaten. No. Make the mixture into sausages. carrot. 21. SAUSAGES. egg. ½ small onion chopped fine.2 oz. 1 tablespoonful of currants and sultanas mixed. and serve. Break up the toast. add the butter. and seasoning. Oil the butter and mix it with the breadcrumbs. . ¾ pint of water. Cook all the vegetables until tender. seasoning to taste. boil up the soup. celery. pepper and salt to taste. and let simmer another 15 minutes. adding water as it boils away. herbs. Cook the rolled wheat in the milk for fifteen minutes. of cheese shredded fine. cook till the onion is tender. 1 oz. 1 small onion chopped fine. and fry them brown in a little vege-butter. 1 teacupful of breadcrumbs. 2 oz. ½ saltspoonful of herbs. butter. sugar to taste. ½ small onion cut up small. of butter beans soaked overnight in 1 pint of water. When all is tender. and serve. 1 oz. onion. 2 oz. a little milk. and bake in the oven until golden brown. FRENCH SOUP. butter. Pour the mixture into a small pie-dish. 1 slice of dry toast. ROLLED WHEAT PUDDING. then add the fruit. ½ oz. ½ oz. and set all the ingredients over the fire. rolled wheat. return to the saucepan. rub the vegetables through a sieve. roll them into a little breadcrumb.

SORREL SOUP. 1 small onion. when tender. 1 potato.F. well-beaten. 1 teaspoonful N. mix in the egg. and bake for 20 to 30 minutes. egg. Make a batter of the meal. ½ Spanish onion chopped up. mix in the other ingredients. 22. Simmer gently for 10 minutes. boil in the water till tender. . 1 gill milk. add the milk. sugar to taste. and bake the batter ½ hour. ground rice. fine wheatmeal. butter. No. cocoa. butter. cocoa. and serve. sugar. ½ pint milk. CHOCOLATE PUDDING. and bake ½ hour or until golden brown. cut up the tomato and mix it in. SAVOURY BATTER. a little butter. place the vegetables in a small pie-dish. 2 oz. ¼ oz. ½ small grated onion. 1 teaspoonful finely chopped parsley. ½ oz. Return the mixture to the saucepan. sorrel. ½ pint water. ½ oz. 1 gill of milk. and 1 egg. Peel. potatoes. cover with paste. some paste for crust.½ lb. and milk. and rub through a sieve. 1 tomato. 1 good handful of sorrel washed and chopped fine. a little vanilla. pepper and salt. wash. and cut up the potatoes and onion. peeled and cut in pieces. butter. 1 egg. pepper and salt. Stew the potatoes and onion in a little water. and seasoning. Boil the rice in the milk for 5 minutes. Pour the mixture into a small pie-dish. let it cool a little. pepper and salt. and vanilla. pour the mixture into a buttered pie-dish. season and add the butter.

½ oz.STEWED FRUIT AND CUSTARD. Add the butter and seasoning. pepper and salt. beat up the egg. Any kind of stewed fruit. . 1 or 2 finely chopped spring onions. Serve with vegetables. ½ oz. placing the jug in cold water. and bake the tartlets until golden brown. No. sugar and vanilla to taste. place this in a saucepan of fastboiling water. a little paste for short crust. Then cool it. and stir the milk into it gradually. after having dried them and cut into pieces. ½ teacupful green peas. GREEN PEA SOUP. Line a couple of patty pans with the paste. When they are cooked mix them well with the vermicelli. Heat the milk. EVE PUDDING. which shows that the custard is thickening. and 1 gill of milk. vermicelli. and 1 egg. and boil the soup for a minute or two before serving. and continue stirring the custard until it is well thickened. keep stirring until the spoon gets coated. a dessertspoonful of meal. butter. thicken the soup with the meal (which should be smoothed with the milk). Stew the mushrooms in the butter. 23. MUSHROOM TARTLETS. Custard: 1 gill of milk. Remove the saucepan from the fire immediately. ¼ lb. serve with stewed fruit. mushrooms. pepper and salt. a little butter. When cold. Cook the green peas and spring onions in ½ pint of water until quite tender. pour the mixture into a small jug. cooked and cold.

Serve with sweet sauce. RATAFIA CUSTARD. Let the soup thicken and boil up. BUTTER BEANS RISSOLES. of butter. and a few finely chopped almonds. and bake in the oven until a nice brown.1 teacupful of breadcrumbs. MUSHROOM SOUP. 24. 1 dessertspoonful of fine wheatmeal. a pinch of herbs. sultanas. form into little rissoles. . butter beans. ½ oz. and cook the vegetables for 10 minutes. Soak the beans in butter over night. ½ oz. Boil the beans in as much water as they absorb until quite tender. Add seasoning. of butter. and the meal smoothed in a little milk. pepper and salt. and mix with the fried onion. 2 oz. Then pass them through a nut-mill or mash them up. cored. 1 egg well beaten. the juice and rind of a small half-lemon. peeled. herbs. 1 tablespoonful of cold mashed potatoes. Stew the mushrooms and onions together in the butter until well cooked. ½ small onion chopped fine. roll in breadcrumbs. Mix all the ingredients. citron peel chopped fine. place them on a buttered tin. and seasoning. pour the mixture into a small buttered basin. fry the onion in the butter. and chopped fine. ½ oz. Serve with vegetables. and serve with sippets of toast. 2 oz. No. ½ oz. seasoning to taste. a little milk. mushrooms cut up small. 1 oz. sugar to taste. ½ small onion chopped fine. mashed potatoes. cover and steam for 1 hour. add ½ pint of water. oiled butter. 1 small apple. place a few bits of butter on the top.

pour the custard into a small pie-dish. Mix the ingredients. a little sugar and flavouring. adding seasoning. Beat the egg. 1 oz. . and proceed for dumplings as follows: 1 egg. mix it with the milk. Form into sausages. Mix the ingredients. roll them in a little wheatmeal. BAKED CUSTARD. SAVOURY SAUSAGES. Serve with vegetables and sauce. let cook for a minute. and bake the custard in a moderate oven until set. ½ pint hot milk. ratafia broken up. 1 egg well beaten.½ pint hot milk. flavour with nutmeg. and bake until set. 1 teaspoonful of fine wheatmeal. ½ teacupful cold lentil purée 1 small finely chopped onion tried brown. sweeten and flavour to taste. CLEAR SOUP WITH DROPPED DUMPLINGS. ½ teacupful of breadcrumbs. add the milk and smooth the meal with it. PARSNIP SOUP. 1 egg. and bake them a nice brown in the oven. pour the mixture into a small buttered pie-dish. No. sugar and flavouring to taste. Gradually drop the mixture into the boiling soup. Beat up the egg. 1 tablespoonful of milk. 26. No. 25. 1 well-beaten egg. Make ¾ pint of clear soup. and serve.

½ lb. peel. a pinch of herbs. ½ small grated onion. boil up. 27. and serve. ¼ lb. ½ pint milk. . milk. Boil the ground rice in the milk until stiff. and serve with vegetables and tomato sauce. add the egg. Boil. pepper and salt. ¼ oz. ½ oz. When it has boiled up. and breadcrumbs. Serve hot or cold. Line a couple of patty pans with paste for short crust. return the mixture into a saucepan. grated cheese. FRUIT TART. potato. bind the soup with the cornflour. a little milk. Butter a flat tin and sprinkle with breadcrumbs. GROUND RICE CUTLETS. Cut into pieces. spread the mixture on the tin. 1 teaspoonful of cornflour. butter. CHESTNUT SOUP. scatter bits of butter on the top. and bake until golden brown. MACARONI SAVOURY. and the butter. add butter and seasoning. seasoning. ½ pint of water. Boil up and serve. ¼ oz. cook them until tender. ground rice. then rub through a sieve. Cut up the vegetables. chestnuts. Partly bake. butter. well beaten. ¼ pint milk. ½ lb. sprinkle well with fine breadcrumbs. pepper and salt to taste. a little nutmeg. parsnip. and set them over the fire with the onion. 1 egg. No. 2 oz. and mash the chestnuts. and as much milk as needed to make up the quantity of soup. ½ small onion. then fill with any kind of stewed fruit. and the other ingredients. and finish baking. dish up.

cook gently for 10 minutes. 28. and as much breadcrumb as needed to keep the mixture together. halt a small grated onion. and some paste as for a short crust. of cold boiled macaroni cut small. remove the mace. ½ oz. cold boiled macaroni. seasoning. Beat the egg well. and out up the apples. ½ lb. seasoning to taste. grated cheese. add sugar and cinnamon. and seasoning. APPLE PUDDING. fill the basin with the apples. apples. No. a pinch of herbs. Line a pudding basin with paste. MACARONI CUTLETS. and meal. grated cheese. ½ oz. onion. 1 oz. ¼ oz. semolina. add cheese. ½ oz. and mix it with the macaroni cut in small pieces. previously oiled. sugar to taste. and bake until a golden brown. 1 egg. Shape . and butter. fine wheatmeal. 1 gill milk. Add the herbs. mix together with the macaroni. season to taste. ½ oz. butter. Peel. turn the mixture into a small pie-dish. butter. and steam the pudding for 1 to 11/2 hours. breadcrumbs. butter. thicken with the semolina. ½ gill of milk. 1 saltspoonful of cinnamon. SEMOLINA SOUP. and the butter. cover with paste. cheese. Make a batter with the milk. pepper and salt. 1 gill water.2 oz. a very small piece of mace. core. Bring the milk and water to the boil with the mace. pepper and salt to taste. or vege-butter. 2 oz. 1 egg. and serve. egg.

finely chopped onion. butter. ½ teacupful tinned tomatoes. and fry a nice brown. stew the pumpkin. No. ½ oz. Serve with vegetables. sugar to taste. 6 oz. seasoning to taste. ¼ oz. 1 pint milk and water (equal parts). butter. when soft enough to pulp. pumpkin. CURRY RICE SOUP. . rice. which should have been previously brushed over with white of egg. with a little water until tender.into cutlets. sugar to taste. Cook the rice with the onion. 1 teacupful of sweet corn. and serve with baked potatoes. Serve with rusks. SWEET CORN AND TOMATOES. and seasoning in the milk and water. Stew together. some paste for short crust. and bake the tart until the crust is done. 1 oz. until the rice is quite tender. PUMPKIN TART. dip in egg and breadcrumb. cut into dice. rub the fruit through a sieve. and cover the paste. and serve. ¾ lb. Cook the goose-berries in ½ gill of water. 1 saltspoonful of curry. 1 tablespoonful of cream. curry. 1 oz. GOOSEBERRY POOL. gooseberries. Meanwhile. add sugar to taste. add the butter. and mix the gooseberries with the cream. salt to taste. Line a plate with paste. let get cold. Add sugar and Lemon juice. juice of ½ a lemon. 29.

boil it up for a few minutes before serving. Cut some slices of rich cheese and place them between some slices of wholemeal bread and . Cut the celery into pieces. and serve the fritters with vegetables and brown sauce. pepper and salt. BEETROOT FRITTERS. pour the mixture into a small pie-dish. ½ stick celery. rub it through a sieve. Peel and slice the bananas.No. CELERY SOUP. fry a golden brown. a teaspoonful of lemon juice. and egg. drop the batter by spoonfuls into the boiling fat. Rub them through a sieve. 2 tablespoonfuls of meal. 1 gill of milk. set it over the fire with 4 pint of water. return to the saucepan. add pepper and salt to taste. meal. let it cook until quite tender. pepper and salt. 1 egg. mix the beet with it. 1 egg. 1 gill of milk. adding seasoning to taste. make a batter with the milk. Cut the beetroot into small dice. Let some butter or oil boil in the frying-pan. 30. and the lemon juice. SANDWICHES CHEESE SANDWICHES. a little piece of butter. BANANA PUDDING. add the rest and thicken the soup. 3 bananas. a little Lemon juice. and cook in the milk until they will mash up well. 1 dessertspoonful of meal. smooth the meal with part of the milk. 1 small beet. add the egg. ½ gill milk. well beaten. and bake in a moderate oven until the custard is set.

then put any kind of jam between the slices. ¼ pint cream. Mix the chocolate with the cream and spread the mixture on thin slices of bread. and a tablespoonful of fine breadcrumbs. CHOCOLATE SANDWICHES. ¼ lb. adding a piece of vanilla ½ in. like sandwiches. CURRY SANDWICHES. spread each piece with golden syrup and over this with clotted cream. Pound together the yolks of 8 hard-boiled eggs. EGG AND TOMATO SANDWICHES. ½ oz. CREAM CHEESE SANDWICHES. Skin and slice the tomatoes. make into sandwiches. a little salt. a piece of butter the size of an egg. tomatoes. Spread some thin brown bread thickly with cream cheese. Put them on a plate in the oven. sift with powdered sugar and serve. Cut some slices of new bread into squares. slit the latter and remove it when the cream is whipped firmly. long. DEVONSHIRE SANDWICHES. add the tomatoes and pepper and salt to taste. mashing them well with a . 2 eggs. 2 bars of good chocolate. Grate the chocolate. and let them simmer for 10 minutes. If desired sweeter add a little sugar to the cream. melt the butter in a saucepan.butter. Pound to a smooth paste and moisten with a little tarragon vinegar. whip the cream. and when the bread is toasted serve on a napkin. a teaspoonful of curry powder. butter. pepper and salt.

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