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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

and let it stand just off the boil for five or six minutes.contain both muscle and bone-forming material. APPLE SOUFFLÉ.. one of the best is by using the Allinson egg preservative..12 1. and every week turn the eggs.00 100..-----100. and best cooked thus for invalids. There are various ways of preserving eggs for the winter. .. One can easily tell stale eggs from fresh ones by holding them up to a strong light...22 71. in fact everything required for building up the organism of the young bird. 74. The best way of lightly boiling an egg is to put it in boiling water.... Eggs are most easily digested raw or very lightly boiled..55 12. next week the rounded end down. Duck’s egg... so that one week they stand the pointed end down... owing to the sudden expansion of the contents. A fresh egg looks clear and transparent.11 Nitrogen .11 15.24 Fat .. Eggs often crack when they are put into enough boiling water to well cover them.00 ====== ====== Eggs take a long time to digest if hard boiled... If they are not covered with water there is less danger of them cracking.. set the basin or saucepan on the side of the stove. whilst stale ones look cloudy and opaque. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. Water .16 -----. Keep these stands in an airy place in a good current of fresh air. All the fat of the egg is contained in the yolk.. but the white of the egg is pure albumen (or nitrogen) and water..49 Mineral matter 1. 12. Another very good way is to have stands made with holes which will hold the eggs. 12.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

and 4 oz. of sugar.3 1.6 1.until brown.4 1.1 1. stir into it the mixture of egg and cornflour.5 1. and Vegetables. FRUIT—FRESH.5 1. Nuts. A WEEK’S MENU Nutritive Value and Chemical Composition of Various Fruits. With the rest smooth the cornflour and mix with it the eggs well beaten. 4 eggs. 6 oz.) PROFESSOR ATWATER’S ANALYSIS. The juice of 7 oranges and of 1 lemon. of Allinson cornflour. Turn it into a wetted mould and allow to get cold. When the liquid in the saucepan is near the boil.3 . Proteid Calories per cent. ORANGE MOULD.0 . Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines . Keep stirring the mixture over a gentle fire until it has cooked 5 minutes. then turn out and serve.3 1. in one lb. which it will be in about ¾ of an hour. (Analysis of the edible portion. Grains. put 1-1/2 pints of this over the fire with the sugar.4 1.0 .8 . Add enough water to the fruit juices to make 1 quart of liquid.6 290 270 460 270 365 215 265 380 450 345 205 90 305 .

7 .0 Leeks 1.3 2.0 255 Strawberries 1.4 299 Plums 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES Artichoke 2.8 240 Pears .9 .4 2.8 2.5 Olives (green) 1.2 Horseradish 1.4 Kohl Rabi 2.7 Onions 1.6 .3 .7 Carrots 1.5 460 Raspberries 1.6 4.8 Dandelion 2.8 Celery 1.5 2.6 Parsnips 1.6 Asparagus 2.2 Lettuce 1.1 “ (Sprouts) 4.4 140 Whortleberries or Wimberries .1 4.6 Cabbage 1.2 Mushrooms 3.6 .1 2.6 “ (Curly) 4.6 295 Persimmons . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.7 390 FRUIT—DRIED.Oranges .1 Cucumber .1 Cauliflower 1.0 395 Pomegranates 1.0 180 Water-melons .6 Potatoes (boiled) 2.1 “ (ripe) 1.4 Egg Plant 1.8 2.5 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 .1 Corn (green) 3.8 630 Pineapple .1 Beetroot 1.

7 6.6 34.5 1640 “ Pearled 8.3 1650 Oatmeal 16.4 1665 “ Spaghetti 12.0 10.8 1675 “ Germs 10.2 1655 “ Popped 10.2 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) “ (fresh) Cocoanuts “ desiccated Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts “ Black } “ Californian} 6.8 2.3 2675 385 570 135 120 105 110 105 185 8.5 1695 “ Gluten 14.5 1650 Buckwheat Flour 6.1 1860 Oats (rolled) 16.7 1850 Rice 8.6 15.7 1875 Hominy 8.0 .8 1.6 2620 3030 3075 3265 3165 1875 1125 2760 3125 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.9 17.1 1645 Corn Meal (granular) 9.3 9.3 15.7 6.1 1660 .“ (chipped) “ (raw) “ (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.6 2.0 21.2 5.0 27.2 1600 Macaroni 13.4 1620 Corn Flour 7.3 18.4 1690 “ Flour.8 29.0 22. or Wholemeal 13.0 1630 Rye Flour 6.3 1.8 1630 “ Meal 13.0 27. Barley Meal 10.1 .1 21. ETC.9 1.2 1665 “ Self-raising 10.4 25.6 1665 Wheat Flaked 13.

0 1180 12. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca CAKES. Plain “ Vienna “ Water Rye VARIOUS.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.6 7.9 21. Buns. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.9 1205 10.0 1300 9.0 ----9.7 1800 1835 6. Chocolate Cocoa Candy Honey Molasses (cane) 10.8 6.1 25.9 21.9 1275 7.0 --- 1625 1675 1625 1620 1655 465 1815 1675 1635 1650 5.9 5. Fruit “ Gingerbread “ Sponge BISCUITS.“ Vermicelli Beans.1 1225 9.3 1160 9.0 11.6 ----2.7 24. Cake.9 18.2 1215 9.5 1300 9.9 1255 9. average Water BREAD.7 1515 7. Currant “ Hot Cross Corn.7 1470 8. All kinds.7 1140 9.3 1760 1670 1795 10. .

5 per cent. Hops were not used for beer or ale in those days. the gladiators were called Hordearii. from which we get our English word “booze. Barley contains about 7 per cent. of sugar. From this analysis we can judge that barley contains all the constituents of a good food. and was the chief food of our peasantry until the beginning of the nineteenth century. starch.5 Heat and force formers (carbon)[A] 76. so that one cannot make a light bread from barley. and there is a fair percentage of mineral matter for our bones and teeth.0 Mineral matters 2. According to Pliny. The first intoxicant drink made in this country was ale. the liquor made from barley was called Bouzah. sugar. or “barley eaters. except that they often fought to the death. of sugar. an ancient Roman writer.” meaning an intoxicating drink. These Hordearii were like our pugilists. of fat in barley.The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.5 100.0 Water 14. . Barley is a good food.” because they were fed on this grain whilst training. and fat to keep us warm and give force. In it we find casin and albumen for our muscles. and its flesh-forming matter is in the form of casin the same as is found in cheese. In Nubia. This casin is not elastic like the gluten of wheat. and 7 per cent. and in old Latin and Greek books. Here is the chemical composition of barley meal:— Flesh formers 7. Barley has been used as a food from time out of mind. Barley has been used from very ancient days for making an intoxicating drink. and it was made from barley. We find frequent mention of it in the Bible.0 [A] There is 2.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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