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Vegetarian

Vegetarian

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Published by Kristin McPeak

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Published by: Kristin McPeak on Dec 02, 2010
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07/11/2012

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Sections

  • ARTICHOKE SOUP
  • HARICOT SOUP
  • BARLEY SOUP
  • BREAD SOUP
  • CABBAGE SOUP
  • CABBAGE SOUP (French)
  • CAPER SOUP
  • CARROT SOUP (1)
  • CARROT SOUP (2)
  • CLEAR SOUP
  • CLEAR SOUP (with Dumplings)
  • CLEAR CELERY SOUP
  • COCOANUT SOUP
  • CORN SOUP
  • LEEK SOUP (1)
  • LEEK SOUP (2)
  • LENTIL SOUP
  • MACARONI STEW
  • MILK SOUP
  • MILK SOUP (suitable for Children)
  • OATMEAL SOUP
  • ONION SOUP (French)
  • PARSNIP SOUP
  • PEA SOUP
  • PEASE BROSE
  • PORTUGUESE SOUP
  • POTATO SOUP
  • RICE SOUP
  • RICE AND GREEN-PEA SOUP
  • RICE AND ONION SOUP
  • ST. ANDREW’S SOUP
  • SCARLET RUNNER SOUP
  • SORREL SOUP (1)
  • SORREL SOUP (2)
  • SORREL SOUP (French) (3)
  • SPINACH SOUP
  • SPRING SOUP
  • SUMMER SOUP
  • TAPIOCA AND TOMATO SOUP
  • TOMATO SOUP (1)
  • TOMATO SOUP (2)
  • VEGETABLE SOUP
  • VEGETABLE MARROW SOUP
  • WHITE SOUP
  • BATTER CELERY
  • BATTER POTATO
  • BATTER VEGETABLE
  • ARTICHOKES AUX TOMATOES
  • BEAN PIE
  • BREAD AND CHEESE SAVOURY
  • BUTTER BEANS WITH PARSLEY SAUCE
  • CARROTS AND RICE
  • CAULIFLOWER AND POTATO PIE
  • CAULIFLOWER PIE
  • CELERY À LA PARMESAN
  • CELERY CROQUETTES
  • CHESTNUT PIE
  • COLCANON
  • CORN PUDDING
  • CURRY BALLS
  • CURRY SAVOURY
  • FAVOURITE PIE
  • FORCEMEAT BALLS
  • HAGGIS
  • HERB PIE
  • HOT-POT
  • LEEK PIE
  • LENTIL PIE
  • LENTIL RISSOLES
  • LENTIL TURNOVERS
  • LENTILS (CURRIED), AND RICE
  • LENTILS (POTTED), FOR SANDWICHES
  • MINESTRA
  • MUSHROOM CUTLETS
  • MUSHROOM PIE
  • MUSHROOM SAVOURY
  • MUSHROOM TARTLETS
  • MUSHROOM TART AND GRAVY
  • MUSHROOM TURNOVERS
  • OATMEAL PIE-CRUST
  • ONION TART
  • ONION TURNOVER
  • POTATO PIE
  • POTATO AND TOMATO PIE
  • POTATOES AND MUSHROOM STEW
  • QUEEN’S APPLE AND ONION PIE
  • QUEEN’S ONION PIE
  • QUEEN’S TOMATO PIE
  • SAVOURY CUSTARD
  • SAVOURY CUSTARD (Another way)
  • SAVOURY FRITTERS (1)
  • SAVOURY FRITTERS (2)
  • SAVOURY PICKLED WALNUT
  • SAVOURY PIE
  • SAVOURY TARTLETS
  • SPAGHETTI AUX TOMATOES
  • SPANISH ONIONS (Stewed)
  • SPANISH ONIONS AND CHEESE
  • SPANISH ONIONS AND WHITE SAUCE
  • SPANISH STEW
  • SPINACH DUMPLINGS
  • STEWED MUSHROOMS
  • STUFFED SPANISH ONIONS WITH BROWN SAUCE
  • TOMATO PIE
  • TOMATO TORTILLA
  • TOMATOES À LA PARMESAN
  • TOMATOES AND ONION PIE
  • TOMATOES AU GRATIN
  • VEGETABLE BALLS
  • VEGETABLE PIE (1)
  • VEGETABLE PIE (2)
  • VEGETABLE STEW
  • YORKSHIRE PUDDING
  • NUTROAST
  • MACARONI (Italian)
  • MACARONI CHEESE
  • MACARONI CREAM
  • MACARONI SAVOURY
  • RICE, HOW TO COOK
  • CURRIED RICE
  • CURRIED RICE AND TOMATOES
  • RICE AND LENTILS
  • RICE AND ONIONS
  • SAVOURY RICE (Italian)
  • SAVOURY RICE CROQUETTES
  • SPANISH RICE
  • CHEESE OMELET
  • FRENCH OMELET WITH CHEESE
  • GARDENER’S OMELET
  • OMELET HERB
  • OMELET LENTIL
  • OMELET MACARONI
  • OMELET ONION
  • OMELET SAVOURY
  • OMELET SOUFFLÉ
  • OMELET SOUFFLÉ (SWEET)
  • OMELET TOMATO (2)
  • OMELET TRAPPIST
  • SWEET OMELET (1)
  • SWEET OMELET (2)
  • SWEET OMELET (3)
  • GREEN VEGETABLES (General Remarks)
  • ARTICHOKES À LA SAUCE BLANCHE
  • ARTICHOKES À LA PARMESAN
  • ASPARAGUS (BOILED)
  • CABBAGE
  • CARROTS WITH PARSLEY SAUCE
  • CAULIFLOWER WITH WHITE SAUCE
  • CELERY (ITALIAN)
  • CELERY (STEAMED) WITH WHITE CHEESE SAUCE
  • CELERY (STEWED) WITH WHITE SAUCE
  • LEEKS
  • MUSHROOMS (STEWED)
  • ONION TORTILLA
  • ONIONS (BRAISED)
  • ONIONS (SPANISH) (BAKED)
  • SCOTCH OR CURLY KAIL
  • TURNIPS (MASHED)
  • CHEESE SOUFFLÉ
  • CHOCOLATE SOUFFLÉ
  • CURRIED EGGS
  • EGG AND CHEESE
  • EGG AND CHEESE FONDU
  • EGG AND TOMATO SAUCE
  • EGG AND TOMATO SANDWICHES
  • EGG SALAD WITH MAYONNAISE
  • EGG SALMAGUNDI WITH JAM
  • EGG SAVOURY
  • EGGS À LA BONNE FEMME
  • EGGS À LA DUCHESSE
  • EGGS AND CABBAGE
  • EGGS AU GRATIN
  • FORCEMEAT EGGS
  • FRENCH EGGS
  • MUSHROOM AND EGGS
  • MUSHROOM SOUFFLÉ
  • POACHED EGGS
  • POTATO SOUFFLÉ
  • RATAFIA SOUFFLÉ
  • RICE SOUFFLÉ
  • SAVOURY CREAMED EGGS
  • SAVOURY SOUFFLÉ
  • SCALLOPED EGGS
  • SCOTCH EGGS
  • STIRRED EGGS ON TOAST
  • STUFFED EGGS
  • SWEET CREAMED EGGS
  • SWISS EGGS
  • TARRAGON EGGS
  • TOMATO EGGS
  • TOMATO SOUFFLÉ
  • WATER EGGS
  • ARTICHOKE SALAD
  • CAULIFLOWER SALAD
  • CHEESE SALAD
  • ONION SALAD
  • EGG MAYONNAISE
  • POTATO SALAD (1)
  • POTATO SALAD (2)
  • SPANISH SALAD
  • SUMMER SALAD
  • SUMMER SALADS
  • WINTER SALAD
  • POTATO BIRD’S NEST
  • POTATO CAKES
  • POTATO CHEESE
  • POTATO CROQUETTES
  • POTATO PUDDING
  • POTATO PUFF
  • POTATO ROLLS (BAKED)
  • POTATO ROLLS (Spanish)
  • POTATO SALAD (MASHED)
  • POTATO SAUSAGES
  • POTATO SNOW (a Pretty Dish)
  • POTATO SURPRISE
  • POTATO WITH CHEESE
  • POTATOES À LA DUCHESSE
  • POTATOES (BROWNED)
  • POTATOES AND CARROTS
  • POTATOES (CURRIED)
  • POTATOES (MASHED)
  • POTATOES (MASHED)(another way)
  • POTATOES (MILK)
  • POTATOES (MILK) WITH CAPERS
  • POTATOES (SCALLOPED)
  • POTATOES (STUFFED) (1)
  • POTATOES (STUFFED) (3)
  • POTATOES (STUFFED) (4)
  • APRICOT SAUCE
  • BOILED ONION SAUCE
  • BROWN GRAVY
  • BROWN SAUCE (1)
  • BROWN SAUCE (2)
  • CAPER SAUCE
  • CHOCOLATE SAUCE
  • CURRANT SAUCE (RED & WHITE)
  • CURRY SAUCE (2)
  • CURRY SAUCE (BROWN)
  • EGG CAPER SAUCE
  • EGG SAUCE
  • EGG SAUCE WITH SAFFRON
  • FRENCH SAUCE
  • HERB SAUCE
  • HORSERADISH SAUCE
  • MAYONNAISE SAUCE
  • MILK FROTH SAUCE
  • MINT SAUCE
  • MUSTARD SAUCE
  • OLIVE SAUCE
  • ONION SAUCE
  • ORANGE FLOWER SAUCE
  • ORANGE FROTH SAUCE
  • ORANGE SAUCE
  • PARSLEY SAUCE
  • RASPBERRY FROTH SAUCE
  • ROSE SAUCE
  • SAVOURY SAUCE
  • SORREL SAUCE
  • SPICE SAUCE
  • TARTARE SAUCE
  • TOMATO SAUCE (1)
  • TOMATO SAUCE (2)
  • WHEATMEAL SAUCE
  • WHITE SAUCE (1)
  • WHITE SAUCE (2)
  • WHITE SAUCE (SAVOURY)
  • ALMOND PUDDING (1)
  • ALMOND PUDDING (2)
  • ALMOND RICE
  • APPLE CHARLOTTE
  • APRICOT PUDDING
  • BAKED CUSTARD PUDDING
  • BARLEY (PEARL) AND APPLE PUDDING
  • BATTER PUDDING
  • BELGIAN PUDDING
  • BIRD-NEST PUDDING
  • BREAD AND JAM PUDDING
  • BREAD PUDDING (STEAMED)
  • BREAD SOUFFLÉ
  • BUN PUDDING
  • CABINET PUDDING (1)
  • CABINET PUDDING (2)
  • CABINET PUDDING (3)
  • CANADIAN PUDDING
  • CARROT PUDDING
  • CHOCOLATE ALMOND PUDDING
  • CHOCOLATE MOULD
  • CHOCOLATE PUDDING
  • CHOCOLATE PUDDING (STEAMED)
  • CHOCOLATE TRIFLE
  • CHRISTMAS PUDDING (1)
  • CHRISTMAS PUDDING (2)
  • CHRISTMAS PUDDING (3)
  • CHRISTMAS PUDDING (4)
  • COCOA PUDDING
  • COCOANUT PUDDING (1)
  • COLLEGE PUDDING
  • CUSTARD PUDDING
  • CUSTARD PUDDING WITHOUT EGGS
  • EMPRESS PUDDING
  • FEATHER PUDDING
  • FRUIT AND CUSTARD PUDDING
  • GIANT SAGO PUDDING
  • GOLDEN SYRUP PUDDING (1)
  • GOOSEBERRY SOUFFLÉ
  • GREENGAGE SOUFFLÉ
  • GROUND RICE PUDDING
  • HASTY MEAL PUDDING (1)
  • HASTY MEAL PUDDING (2)
  • LEMON PUDDING
  • LEMON TRIFLE
  • LENTIL FLOUR PUDDING
  • LONDON PUDDING
  • MACARONI PUDDING (1)
  • MACARONI PUDDING (2)
  • MALVERN PUDDING
  • MARLBOROUGH PUDDING
  • MELON PUDDING
  • MILK PUDDING
  • MINCEMEAT PANCAKES
  • NEWCASTLE PUDDING
  • NURSERY PUDDING
  • OATMEAL PANCAKES
  • OATMEAL PUDDING
  • OMELET SOUFFLÉ (1)
  • ORANGE MARMALADE PUDDING
  • ORANGE MOULD
  • OXFORD PUDDING
  • PANCAKE PUDDING
  • PANCAKES
  • PANCAKES WITH CURRANTS
  • PARADISE PUDDING
  • PLUM PUDDING
  • POOR EPICURE’S PUDDING
  • POPPY-SEED PUDDING
  • PRUNE PUDDING
  • RICE PUDDING (French)
  • ROLLED WHEAT PUDDING
  • RUSK PUDDING
  • SEMOLINA BLANCMANGE
  • SEMOLINA PUDDING
  • SIMPLE PUDDING
  • SIMPLE FRUIT PUDDING
  • SIMPLE SOUFFLÉ
  • SPANISH PUDDING
  • SPONGE DUMPLINGS
  • STUFFED SWEET ROLLS
  • TAPIOCA PUDDING
  • WHOLEMEAL BANANA PUDDING
  • WINIFRED PUDDING
  • PIE-CRUSTS
  • BLANCMANGE TARTLETS
  • CHEESECAKES (ALMOND)
  • CHOCOLATE TARTS
  • MARLBOROUGH PIE
  • LEMON CREAM (for Cheesecakes)
  • LEMON TART
  • TREACLE TART
  • BLANCMANGE
  • BLANCMANGE (CHOCOLATE)
  • BLANCMANGE (LEMON) (a very good Summer Pudding)
  • BLANCMANGE EGGS
  • ORANGE MOULD (1)
  • ORANGE MOULD (2)
  • APRICOT CREAMS
  • BLACKBERRY CREAM
  • CHOCOLATE CREAM
  • CHOCOLATE CREAM (French) (1)
  • CHOCOLATE CREAM (WHIPPED)
  • EGG CREAM
  • LEMON CREAM
  • MACAROON CREAM
  • ORANGE CREAM
  • RASPBERRY CREAM
  • RUSSIAN CREAM
  • STRAWBERRY CREAM
  • SWISS CREAM
  • ALMOND CUSTARD
  • BAKED APPLE CUSTARD
  • BAKED CUSTARD
  • CARAMEL CUSTARD
  • CUP CUSTARD
  • CUSTARD (ALLINSON)
  • CUSTARD IN PASTRY OR KENTISH PUDDING PIE
  • GOOSEBERRY CUSTARD
  • GOOSEBERRY FOOL
  • MACARONI CUSTARD
  • MACAROON CUSTARD
  • ORANGE CUSTARD
  • RASPBERRY CUSTARD
  • STRAWBERRY CUSTARD
  • APPLES (BUTTERED)
  • APPLE CAKE
  • APPLES (DRYING)
  • APPLE DUMPLINGS
  • APPLE FOOL
  • APPLE FRITTERS
  • APPLE JELLY
  • APPLE PANCAKES
  • APPLE PUDDING
  • APPLE SAGO
  • APPLE SAUCE
  • APPLE TART (OPEN)
  • APPLES (RICE)
  • EVE PUDDING
  • THE ADVANTAGES OF WHOLEMEAL BREAD
  • BARLEY BANNOCKS
  • BUN LOAF
  • BUNS (1)
  • BUNS (2)
  • BUNS (PLAIN)
  • BUTTER BISCUITS
  • BUTTERMILK CAKE
  • BUTTERMILK CAKES
  • CHOCOLATE BISCUITS
  • CHOCOLATE CAKE (2)
  • CHOCOLATE MACAROONS
  • CINNAMON MADEIRA CAKE
  • COCOANUT BISCUITS
  • COCOANUT DROPS
  • COCOANUT ROCK CAKES
  • CORNFLOUR CAKE
  • CRACKERS
  • DYSPEPTICS’ BREAD
  • DOUGHNUTS
  • GINGER SPONGE CAKE (a nice Cake for Children who do not like Gingerbread)
  • ICING FOR CAKES
  • JUMBLES
  • LEMON CAKES
  • LUNCH CAKE
  • MACAROON
  • OATMEAL BANNOCKS
  • OATMEAL FINGER-ROLLS
  • ORANGE CAKES
  • PLAIN CAKE
  • POTATO FLOUR CAKES
  • QUEEN’S SPONGE CAKE
  • RICE CAKES (1)
  • RICE CAKES (2)
  • RICE AND WHEAT BREAD
  • ROCK SEED CAKES
  • SEED CAKE (1)
  • SEED CAKE (2)
  • SEED CAKE (3)
  • SEED CAKE (4)
  • SEED CAKE (5)
  • SEED CAKE (6)
  • SLY CAKES
  • SPONGE CAKE (2)
  • SPONGE CAKE ROLY-POLY
  • UNFERMENTED BREAD
  • UNFERMENTED FINGER-ROLLS
  • VICTORIA SANDWICH
  • WHOLEMEAL BREAD (FERMENTED)
  • WHOLEMEAL CAKE
  • WHOLEMEAL GEMS
  • WHOLEMEAL ROCK CAKES
  • A DISH OF SNOW
  • CAULIFLOWER AU GRATIN
  • COMPÔTE OF ORANGES AND APPLES
  • CRUST FOR MINCE PIES
  • GROUND RICE PANCAKES
  • MACARONI PANCAKES
  • MINCEMEAT
  • MINCEMEAT (another)
  • ORANGE FLOWER PUFF
  • ORANGE SYRUP
  • ORANGES IN SYRUP
  • RASPBERRY FROTH
  • SNOWBALLS
  • SPONGE MOULD
  • STEWED PEARS AND VANILLA CREAM
  • SWISS CREAMS
  • TAPIOCA ICE
  • TIPSY CAKE
  • TOMATO SOUP
  • VEGETABLE PIE
  • SHORT CRUST
  • GOLDEN SYRUP PUDDING
  • CARROT SOUP
  • CABINET PUDDING
  • LEEK SOUP
  • BAKED CARAMEL CUSTARD
  • BARLEY FOR BABIES
  • BARLEY GRUEL
  • BARLEY FOR INVALIDS AND ADULTS
  • BARLEY JELLY
  • BARLEY PORRIDGE
  • BARLEY PUDDINGS
  • BARLEY WATER
  • BLACK CURRANT TEA
  • BRAN TEA
  • BRUNAK
  • COCOA
  • LEMON WATER
  • OATMEAL PORRIDGE
  • OATMEAL WATER
  • RICE PUDDING
  • FOR INVALIDS AND ADULTS
  • GRUEL
  • IMPROVED MILK PUDDINGS
  • PORRIDGE
  • PUDDINGS
  • I
  • BREAKFASTS
  • MIDDAY MEALS
  • DINNERS
  • EVENING MEAL
  • SUPPERS
  • DRINKS
  • SAVOURY DISHES MADE WITH BATTER
  • SUBSTANTIAL BREAD PUDDINGS
  • SWEET BATTER
  • CAULIFLOWER SOUP
  • WHOLEMEAL BATTER
  • FLAGOLETS
  • WHEATMEAL PUDDING
  • LENTIL CAKES
  • CLEAR SOUP (Julienne)
  • CLEAR TOMATO SOUP
  • MACARONI WITH CHEESE
  • WHEATMEAL BATTER
  • RICE AND TOMATOES
  • WHEATMEAL AND SAGO PUDDING
  • APPLE PIE
  • POTATO SOUP (2)
  • SWEET CORN TART
  • RICE CHEESE SOUP
  • STEWED PRUNES AND GRATED COCOANUT
  • ASPARAGUS SOUP
  • MACARONI WITH CAPER SAUCE
  • PRUNE BATTER
  • BREAD STEAK
  • RICE AND MUSHROOMS
  • BREAD PUDDING
  • ONION SOUP
  • MACARONI AND TOMATOES
  • STEAMED PUDDING
  • GREEN PEA SOUP
  • VERMICELLI RISSOLES
  • TRIFLE
  • SPLIT PEA SOUP
  • BAKED APPLES AND WHITE SAUCE
  • CHOCOLATE BLANCMANGE
  • TURNIP SOUP
  • POTATO BATTER
  • LEMON MOULD
  • APPLE SOUP
  • RICE CHEESECAKES
  • PLUM PIE
  • CELERY SOUP
  • APPLE AND ONION PIE
  • MACARONI PUDDING
  • SAUSAGES
  • FRENCH SOUP
  • SORREL SOUP
  • SAVOURY BATTER
  • STEWED FRUIT AND CUSTARD
  • MUSHROOM SOUP
  • BUTTER BEANS RISSOLES
  • CLEAR SOUP WITH DROPPED DUMPLINGS
  • SAVOURY SAUSAGES
  • GROUND RICE CUTLETS
  • FRUIT TART
  • CHESTNUT SOUP
  • SEMOLINA SOUP
  • MACARONI CUTLETS
  • GOOSEBERRY POOL
  • CURRY RICE SOUP
  • SWEET CORN AND TOMATOES
  • PUMPKIN TART
  • BEETROOT FRITTERS
  • BANANA PUDDING
  • CHEESE SANDWICHES
  • CREAM CHEESE SANDWICHES
  • CHOCOLATE SANDWICHES
  • CURRY SANDWICHES
  • DEVONSHIRE SANDWICHES
  • TOMATOES ON TOAST

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

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

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

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

milk. of potatoes. and see no grit remains. then cook both vegetables with 2 pints of water. Before serving add the lemon juice. and boil the soup up again. Serve with Allinson plain rusks. 2 bunches of leeks. When the vegetables are quite tender. of butter. of potatoes. Let the whole simmer very gently for another ½ hour. boil the soup up once more. 1 lb. LEEK SOUP (1). and cut up the potatoes. 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). and serve. LEEK SOUP (2). add the butter. chopped up very fine. and seasoning. When soft rub all through a sieve and return the soup to the saucepan. 1 oz. Prepare the leeks as in the previous recipe. pepper and salt to taste. 1-1/2 pints of milk. the eschalots.seasoning to taste. Add the milk. Wash the leeks well. cut them into pieces about an inch long. and add the lemon juice just before serving. then cut them in short pieces. wash. Peel and wash the potatoes and cut them into dice. butter. and pepper and salt. Peel. serve with sippets of toast. which will be in about 1 hour. add the butter. Cut off the coarse part of the green ends of the leeks. Should the soup be too thick add a little hot water. Set the vegetables over the fire with 1 quart of water. 1-1/2 pints of milk. . and cut the leeks lengthways. and seasoning. 1 dozen leeks. and cook them until tender. 1 lb. add the milk and parsley. and the juice of a lemon. boil up. Return the mixture to the saucepan. rub them through a sieve. of butter. pepper and salt to taste. 1 oz. so as to be able to brush out the grit.

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

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

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

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

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

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

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

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

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

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

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

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

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

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,

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

12.12 1. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg.. If they are not covered with water there is less danger of them cracking.11 15. All the fat of the egg is contained in the yolk.. Eggs often crack when they are put into enough boiling water to well cover them. but the white of the egg is pure albumen (or nitrogen) and water.. One can easily tell stale eggs from fresh ones by holding them up to a strong light. 74..... and every week turn the eggs.55 12.. next week the rounded end down.contain both muscle and bone-forming material..11 Nitrogen .. whilst stale ones look cloudy and opaque.. and let it stand just off the boil for five or six minutes. set the basin or saucepan on the side of the stove. 12. one of the best is by using the Allinson egg preservative... The best way of lightly boiling an egg is to put it in boiling water.-----100. Eggs are most easily digested raw or very lightly boiled.00 100..00 ====== ====== Eggs take a long time to digest if hard boiled.22 71.. Another very good way is to have stands made with holes which will hold the eggs. Keep these stands in an airy place in a good current of fresh air.24 Fat . owing to the sudden expansion of the contents.. in fact everything required for building up the organism of the young bird. APPLE SOUFFLÉ. Water .. . and best cooked thus for invalids.... A fresh egg looks clear and transparent. so that one week they stand the pointed end down.16 -----. Duck’s egg.49 Mineral matter 1. There are various ways of preserving eggs for the winter.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

and 4 oz. in one lb.1 1. Add enough water to the fruit juices to make 1 quart of liquid.4 1.3 . then turn out and serve.) PROFESSOR ATWATER’S ANALYSIS. stir into it the mixture of egg and cornflour.until brown. FRUIT—FRESH. Turn it into a wetted mould and allow to get cold.6 1.3 1. Nuts. (Analysis of the edible portion. of Allinson cornflour.0 .5 1.4 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines . which it will be in about ¾ of an hour.8 . 4 eggs. With the rest smooth the cornflour and mix with it the eggs well beaten. ORANGE MOULD. A WEEK’S MENU Nutritive Value and Chemical Composition of Various Fruits. When the liquid in the saucepan is near the boil.5 1. Proteid Calories per cent. The juice of 7 oranges and of 1 lemon.6 290 270 460 270 365 215 265 380 450 345 205 90 305 . and Vegetables.0 . Keep stirring the mixture over a gentle fire until it has cooked 5 minutes. put 1-1/2 pints of this over the fire with the sugar. Grains. of sugar.3 1. 6 oz.

2 Lettuce 1.9 .0 255 Strawberries 1.1 “ (Sprouts) 4.0 395 Pomegranates 1.4 140 Whortleberries or Wimberries .4 Egg Plant 1.7 Carrots 1.7 Onions 1.6 Potatoes (boiled) 2.1 Corn (green) 3.4 299 Plums 1.6 Parsnips 1.6 “ (Curly) 4.1 4.1 “ (ripe) 1.1 Cucumber .8 240 Pears .6 .3 2.7 390 FRUIT—DRIED.8 2.5 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 .3 .8 Dandelion 2.8 630 Pineapple .6 4.5 460 Raspberries 1.6 .0 180 Water-melons .5 2.7 .6 295 Persimmons .1 Cauliflower 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.1 2.2 Horseradish 1.Oranges .5 Olives (green) 1.8 2.4 2.0 Leeks 1.1 Beetroot 1.2 Mushrooms 3.4 Kohl Rabi 2.6 Asparagus 2.8 Celery 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES Artichoke 2.6 Cabbage 1.

1 1660 .1 1860 Oats (rolled) 16.6 1665 Wheat Flaked 13.3 15. or Wholemeal 13.1 21.3 1650 Oatmeal 16.0 27.8 2.5 1650 Buckwheat Flour 6.0 10.0 22.6 2620 3030 3075 3265 3165 1875 1125 2760 3125 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.8 1.3 1.9 1. Barley Meal 10.2 1600 Macaroni 13.6 2.2 1655 “ Popped 10. ETC.2 1665 “ Self-raising 10.0 21. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) “ (fresh) Cocoanuts “ desiccated Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts “ Black } “ Californian} 6.5 1695 “ Gluten 14.6 34.0 1630 Rye Flour 6.9 17.7 1875 Hominy 8.“ (chipped) “ (raw) “ (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.8 1630 “ Meal 13.3 9.0 .4 1620 Corn Flour 7.7 6.0 27.4 1665 “ Spaghetti 12.7 6.1 1645 Corn Meal (granular) 9.6 15.4 25.4 1690 “ Flour.3 2675 385 570 135 120 105 110 105 185 8.8 1675 “ Germs 10.5 1640 “ Pearled 8.2 1.2 5.8 29.1 .7 1850 Rice 8.3 18.

1 1225 9. Fruit “ Gingerbread “ Sponge BISCUITS.5 1300 9. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.9 1205 10.“ Vermicelli Beans.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY. average Water BREAD. Plain “ Vienna “ Water Rye VARIOUS.7 1470 8.7 24. Buns.7 1515 7. Chocolate Cocoa Candy Honey Molasses (cane) 10.1 25. Cake. . Currant “ Hot Cross Corn. All kinds.0 ----9.9 5.7 1140 9.8 6. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca CAKES.0 1180 12.6 7.9 18.9 21.0 --- 1625 1675 1625 1620 1655 465 1815 1675 1635 1650 5.9 1255 9.6 ----2.0 1300 9.3 1760 1670 1795 10.0 11.3 1160 9.2 1215 9.9 21.7 1800 1835 6.9 1275 7.

Barley has been used as a food from time out of mind. . from which we get our English word “booze. and there is a fair percentage of mineral matter for our bones and teeth. Hops were not used for beer or ale in those days. Barley contains about 7 per cent. sugar.” meaning an intoxicating drink. These Hordearii were like our pugilists.0 Mineral matters 2.5 Heat and force formers (carbon)[A] 76.0 [A] There is 2.The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.5 100.” because they were fed on this grain whilst training.5 per cent. so that one cannot make a light bread from barley. and was the chief food of our peasantry until the beginning of the nineteenth century. of sugar. and fat to keep us warm and give force. and its flesh-forming matter is in the form of casin the same as is found in cheese. In Nubia. and it was made from barley. of fat in barley. According to Pliny. This casin is not elastic like the gluten of wheat. and 7 per cent. Barley is a good food. In it we find casin and albumen for our muscles. the gladiators were called Hordearii. an ancient Roman writer. except that they often fought to the death. Barley has been used from very ancient days for making an intoxicating drink. starch. Here is the chemical composition of barley meal:— Flesh formers 7. and in old Latin and Greek books. the liquor made from barley was called Bouzah. From this analysis we can judge that barley contains all the constituents of a good food. We find frequent mention of it in the Bible. of sugar.0 Water 14. or “barley eaters. The first intoxicant drink made in this country was ale.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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