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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

There are various ways of preserving eggs for the winter. next week the rounded end down. 12.. One can easily tell stale eggs from fresh ones by holding them up to a strong light.. and every week turn the eggs.. All the fat of the egg is contained in the yolk. Duck’s egg.22 71.49 Mineral matter 1.12 1..11 15.contain both muscle and bone-forming material... The best way of lightly boiling an egg is to put it in boiling water. A fresh egg looks clear and transparent. Another very good way is to have stands made with holes which will hold the eggs. APPLE SOUFFLÉ.00 100.. in fact everything required for building up the organism of the young bird... but the white of the egg is pure albumen (or nitrogen) and water. . The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. 12. Eggs often crack when they are put into enough boiling water to well cover them. set the basin or saucepan on the side of the stove. Eggs are most easily digested raw or very lightly boiled. If they are not covered with water there is less danger of them cracking. so that one week they stand the pointed end down. one of the best is by using the Allinson egg preservative..-----100.. 74...24 Fat ..11 Nitrogen . and let it stand just off the boil for five or six minutes.16 -----... owing to the sudden expansion of the contents..00 ====== ====== Eggs take a long time to digest if hard boiled.. and best cooked thus for invalids. Water .. Keep these stands in an airy place in a good current of fresh air.55 12.. whilst stale ones look cloudy and opaque.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

of sugar. 4 eggs. Keep stirring the mixture over a gentle fire until it has cooked 5 minutes. Grains.8 .4 1. in one lb.0 . stir into it the mixture of egg and cornflour. A WEEK’S MENU Nutritive Value and Chemical Composition of Various Fruits. When the liquid in the saucepan is near the boil. which it will be in about ¾ of an hour. ORANGE MOULD.3 .6 290 270 460 270 365 215 265 380 450 345 205 90 305 . Proteid Calories per cent. and 4 oz.5 1. (Analysis of the edible portion. 6 oz. FRUIT—FRESH.6 1.) PROFESSOR ATWATER’S ANALYSIS. Nuts.3 1. put 1-1/2 pints of this over the fire with the sugar. The juice of 7 oranges and of 1 lemon.0 .5 1. and Vegetables. Add enough water to the fruit juices to make 1 quart of liquid. Turn it into a wetted mould and allow to get cold.3 1. of Allinson cornflour. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines .until brown. With the rest smooth the cornflour and mix with it the eggs well beaten. then turn out and serve.4 1.1 1.

1 “ (Sprouts) 4.6 Potatoes (boiled) 2.7 Onions 1.1 Corn (green) 3.8 2.6 Cabbage 1.1 “ (ripe) 1.8 240 Pears .1 Cauliflower 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.5 460 Raspberries 1.6 .2 Lettuce 1.3 .4 299 Plums 1.2 Horseradish 1.6 295 Persimmons .4 2.1 Cucumber .7 Carrots 1.4 140 Whortleberries or Wimberries .2 Mushrooms 3.8 2.8 630 Pineapple .1 Beetroot 1.1 4.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES Artichoke 2.5 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 .4 Egg Plant 1.5 2.6 4.0 Leeks 1.4 Kohl Rabi 2.6 .3 2.0 180 Water-melons .1 2.6 Asparagus 2.7 390 FRUIT—DRIED.Oranges .0 255 Strawberries 1.6 “ (Curly) 4.0 395 Pomegranates 1.8 Celery 1.5 Olives (green) 1.6 Parsnips 1.7 .8 Dandelion 2.9 .

7 1850 Rice 8.7 1875 Hominy 8. Barley Meal 10.8 1675 “ Germs 10.6 2.0 22.0 21.4 1690 “ Flour. or Wholemeal 13.1 1645 Corn Meal (granular) 9.3 9.8 29.8 2.1 .2 1665 “ Self-raising 10.0 27.3 1.4 1665 “ Spaghetti 12. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) “ (fresh) Cocoanuts “ desiccated Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts “ Black } “ Californian} 6.6 34.“ (chipped) “ (raw) “ (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.8 1.1 21. ETC.2 1655 “ Popped 10.5 1695 “ Gluten 14.9 1.0 27.1 1860 Oats (rolled) 16.3 2675 385 570 135 120 105 110 105 185 8.6 15.7 6.5 1650 Buckwheat Flour 6.2 1600 Macaroni 13.6 2620 3030 3075 3265 3165 1875 1125 2760 3125 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.0 .2 1.4 1620 Corn Flour 7.7 6.3 1650 Oatmeal 16.8 1630 “ Meal 13.3 15.3 18.9 17.5 1640 “ Pearled 8.2 5.0 10.4 25.0 1630 Rye Flour 6.1 1660 .6 1665 Wheat Flaked 13.

0 1300 9.3 1760 1670 1795 10. Plain “ Vienna “ Water Rye VARIOUS.7 1515 7.7 1140 9. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls. Currant “ Hot Cross Corn.9 21. Fruit “ Gingerbread “ Sponge BISCUITS.“ Vermicelli Beans.9 1255 9.1 25.7 24.0 11.6 ----2. .3 1160 9. Cake.7 1470 8. All kinds.1 1225 9.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.9 1205 10.9 1275 7. average Water BREAD.2 1215 9.6 7.9 18. Chocolate Cocoa Candy Honey Molasses (cane) 10.7 1800 1835 6.9 5.9 21.0 --- 1625 1675 1625 1620 1655 465 1815 1675 1635 1650 5.0 ----9.5 1300 9.0 1180 12. Buns. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca CAKES.8 6.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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