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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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,

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

put 1-1/2 pints of this over the fire with the sugar. then turn out and serve.0 .) PROFESSOR ATWATER’S ANALYSIS. which it will be in about ¾ of an hour. Grains. When the liquid in the saucepan is near the boil.4 1.6 290 270 460 270 365 215 265 380 450 345 205 90 305 . and 4 oz. Keep stirring the mixture over a gentle fire until it has cooked 5 minutes. Nuts.3 1.1 1. of sugar. ORANGE MOULD.4 1.8 . Proteid Calories per cent.5 1.3 1. With the rest smooth the cornflour and mix with it the eggs well beaten. A WEEK’S MENU Nutritive Value and Chemical Composition of Various Fruits. (Analysis of the edible portion. The juice of 7 oranges and of 1 lemon.6 1. FRUIT—FRESH. and Vegetables. in one lb. 4 eggs.0 . 6 oz. Add enough water to the fruit juices to make 1 quart of liquid.5 1.until brown. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines .3 . stir into it the mixture of egg and cornflour. Turn it into a wetted mould and allow to get cold. of Allinson cornflour.

1 Cauliflower 1.8 2.0 395 Pomegranates 1.3 .8 Dandelion 2.0 255 Strawberries 1.5 Olives (green) 1.4 140 Whortleberries or Wimberries .8 240 Pears .1 “ (ripe) 1.5 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 .6 Asparagus 2.1 “ (Sprouts) 4.7 .2 Lettuce 1.6 Potatoes (boiled) 2.2 Horseradish 1.4 2.3 2.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES Artichoke 2.4 299 Plums 1.0 Leeks 1.1 2.8 Celery 1.6 .1 Corn (green) 3. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.7 Carrots 1.5 460 Raspberries 1.1 4.9 .8 2.6 Parsnips 1.8 630 Pineapple .5 2.6 295 Persimmons .4 Kohl Rabi 2.2 Mushrooms 3.6 Cabbage 1.6 4.4 Egg Plant 1.1 Cucumber .1 Beetroot 1.7 390 FRUIT—DRIED.0 180 Water-melons .6 .6 “ (Curly) 4.Oranges .7 Onions 1.

2 1. Barley Meal 10.0 22.7 1850 Rice 8. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) “ (fresh) Cocoanuts “ desiccated Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts “ Black } “ Californian} 6.2 1665 “ Self-raising 10.3 15.1 21.7 6.9 17.3 2675 385 570 135 120 105 110 105 185 8.0 27.0 1630 Rye Flour 6.8 1.2 1655 “ Popped 10.5 1695 “ Gluten 14.3 1.8 1630 “ Meal 13.7 1875 Hominy 8.1 1645 Corn Meal (granular) 9.4 1665 “ Spaghetti 12.2 1600 Macaroni 13.6 1665 Wheat Flaked 13. or Wholemeal 13. ETC.9 1.2 5.0 21.0 .0 27.8 2.3 18.8 29.4 1690 “ Flour.6 34.6 2620 3030 3075 3265 3165 1875 1125 2760 3125 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.4 1620 Corn Flour 7.3 9.1 1660 .3 1650 Oatmeal 16.1 .0 10.7 6.6 15.5 1650 Buckwheat Flour 6.5 1640 “ Pearled 8.4 25.“ (chipped) “ (raw) “ (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.8 1675 “ Germs 10.1 1860 Oats (rolled) 16.6 2.

7 1515 7.3 1160 9. All kinds. average Water BREAD. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca CAKES.7 1800 1835 6.“ Vermicelli Beans.1 25.9 1205 10.3 1760 1670 1795 10.9 1275 7.7 1140 9.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.6 7. Plain “ Vienna “ Water Rye VARIOUS.2 1215 9.7 1470 8.9 18. Currant “ Hot Cross Corn.6 ----2.0 1300 9.1 1225 9.8 6. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls. Buns.9 5.0 1180 12. Chocolate Cocoa Candy Honey Molasses (cane) 10.0 11.9 21. .5 1300 9.9 21. Fruit “ Gingerbread “ Sponge BISCUITS.0 --- 1625 1675 1625 1620 1655 465 1815 1675 1635 1650 5.9 1255 9. Cake.0 ----9.7 24.

Barley has been used from very ancient days for making an intoxicating drink. and there is a fair percentage of mineral matter for our bones and teeth. Barley is a good food.5 Heat and force formers (carbon)[A] 76. Barley has been used as a food from time out of mind. or “barley eaters. According to Pliny. starch. We find frequent mention of it in the Bible. and in old Latin and Greek books. an ancient Roman writer. From this analysis we can judge that barley contains all the constituents of a good food.” because they were fed on this grain whilst training. so that one cannot make a light bread from barley. and fat to keep us warm and give force. Hops were not used for beer or ale in those days. Barley contains about 7 per cent.” meaning an intoxicating drink. and 7 per cent. These Hordearii were like our pugilists. from which we get our English word “booze.0 Mineral matters 2. the liquor made from barley was called Bouzah. In it we find casin and albumen for our muscles. The first intoxicant drink made in this country was ale. and was the chief food of our peasantry until the beginning of the nineteenth century. Here is the chemical composition of barley meal:— Flesh formers 7. the gladiators were called Hordearii. This casin is not elastic like the gluten of wheat.0 [A] There is 2. except that they often fought to the death. and its flesh-forming matter is in the form of casin the same as is found in cheese. of sugar.5 100. of fat in barley. and it was made from barley. .0 Water 14. of sugar.5 per cent. sugar.The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. In Nubia.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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