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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

in one lb.3 1.4 1. stir into it the mixture of egg and cornflour. and 4 oz. which it will be in about ¾ of an hour. then turn out and serve. FRUIT—FRESH.8 . put 1-1/2 pints of this over the fire with the sugar. When the liquid in the saucepan is near the boil. Proteid Calories per cent.until brown. With the rest smooth the cornflour and mix with it the eggs well beaten. Turn it into a wetted mould and allow to get cold.5 1.6 1. The juice of 7 oranges and of 1 lemon. 4 eggs.0 .3 . of Allinson cornflour.3 1. Add enough water to the fruit juices to make 1 quart of liquid. Grains.1 1.0 . and Vegetables. (Analysis of the edible portion. Nuts.) PROFESSOR ATWATER’S ANALYSIS.5 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines .4 1.6 290 270 460 270 365 215 265 380 450 345 205 90 305 . A WEEK’S MENU Nutritive Value and Chemical Composition of Various Fruits. of sugar. Keep stirring the mixture over a gentle fire until it has cooked 5 minutes. ORANGE MOULD. 6 oz.

5 460 Raspberries 1.1 2.1 Cauliflower 1.6 .6 Asparagus 2.0 255 Strawberries 1.8 Celery 1.1 Cucumber .7 Onions 1.3 .2 Mushrooms 3.8 2.3 2.6 295 Persimmons .5 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 .Oranges .4 Kohl Rabi 2. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.4 299 Plums 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES Artichoke 2.0 Leeks 1.4 2.0 180 Water-melons .0 395 Pomegranates 1.1 “ (ripe) 1.8 240 Pears .7 Carrots 1.6 Potatoes (boiled) 2.1 Beetroot 1.8 630 Pineapple .4 140 Whortleberries or Wimberries .5 2.2 Lettuce 1.1 4.6 .1 Corn (green) 3.2 Horseradish 1.6 Cabbage 1.8 Dandelion 2.6 “ (Curly) 4.7 390 FRUIT—DRIED.8 2.5 Olives (green) 1.4 Egg Plant 1.6 Parsnips 1.7 .6 4.9 .1 “ (Sprouts) 4.

Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) “ (fresh) Cocoanuts “ desiccated Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts “ Black } “ Californian} 6.2 1.4 1620 Corn Flour 7.2 1665 “ Self-raising 10.2 1600 Macaroni 13.2 1655 “ Popped 10.6 2.0 27.3 15. or Wholemeal 13.3 1650 Oatmeal 16.8 1675 “ Germs 10. Barley Meal 10.1 . ETC.0 1630 Rye Flour 6.5 1695 “ Gluten 14.6 15.4 1690 “ Flour.1 1860 Oats (rolled) 16.6 2620 3030 3075 3265 3165 1875 1125 2760 3125 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.0 .5 1640 “ Pearled 8.8 1.0 22.6 1665 Wheat Flaked 13.0 21.“ (chipped) “ (raw) “ (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.1 21.7 1850 Rice 8.8 1630 “ Meal 13.8 2.3 1.3 9.2 5.4 1665 “ Spaghetti 12.8 29.0 10.4 25.9 1.3 18.7 6.1 1645 Corn Meal (granular) 9.9 17.7 6.1 1660 .5 1650 Buckwheat Flour 6.0 27.6 34.3 2675 385 570 135 120 105 110 105 185 8.7 1875 Hominy 8.

9 1255 9. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.9 1205 10. average Water BREAD.9 21. All kinds.8 6. Currant “ Hot Cross Corn.0 --- 1625 1675 1625 1620 1655 465 1815 1675 1635 1650 5. Cake.9 18.7 1470 8. .2 1215 9.7 24.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.9 5. Buns.“ Vermicelli Beans.0 1300 9.5 1300 9.1 1225 9.0 11. Fruit “ Gingerbread “ Sponge BISCUITS.7 1800 1835 6.7 1140 9.6 ----2.3 1160 9.1 25. Chocolate Cocoa Candy Honey Molasses (cane) 10.9 21.7 1515 7. Plain “ Vienna “ Water Rye VARIOUS. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca CAKES.0 ----9.0 1180 12.6 7.9 1275 7.3 1760 1670 1795 10.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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