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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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,

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

and best cooked thus for invalids. Keep these stands in an airy place in a good current of fresh air.22 71. Eggs are most easily digested raw or very lightly boiled. Water . and every week turn the eggs.11 15.... set the basin or saucepan on the side of the stove.16 -----..24 Fat . Another very good way is to have stands made with holes which will hold the eggs... A fresh egg looks clear and transparent..-----100.. owing to the sudden expansion of the contents. There are various ways of preserving eggs for the winter. and let it stand just off the boil for five or six minutes. in fact everything required for building up the organism of the young bird. One can easily tell stale eggs from fresh ones by holding them up to a strong light. Eggs often crack when they are put into enough boiling water to well cover them. APPLE SOUFFLÉ. so that one week they stand the pointed end down........49 Mineral matter 1.00 ====== ====== Eggs take a long time to digest if hard boiled. 12. All the fat of the egg is contained in the yolk.. If they are not covered with water there is less danger of them cracking. .00 100.55 12.11 Nitrogen . 74. one of the best is by using the Allinson egg preservative.. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. but the white of the egg is pure albumen (or nitrogen) and water.. whilst stale ones look cloudy and opaque. Duck’s egg..12 1..contain both muscle and bone-forming material. next week the rounded end down. The best way of lightly boiling an egg is to put it in boiling water. 12.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Add enough water to the fruit juices to make 1 quart of liquid.5 1. A WEEK’S MENU Nutritive Value and Chemical Composition of Various Fruits.4 1.0 . (Analysis of the edible portion. of sugar. in one lb. 6 oz. When the liquid in the saucepan is near the boil. then turn out and serve. Nuts. put 1-1/2 pints of this over the fire with the sugar. and 4 oz. Proteid Calories per cent.3 1.3 1. 4 eggs. The juice of 7 oranges and of 1 lemon. stir into it the mixture of egg and cornflour. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines . and Vegetables.8 .0 .6 1. Turn it into a wetted mould and allow to get cold. which it will be in about ¾ of an hour. FRUIT—FRESH.) PROFESSOR ATWATER’S ANALYSIS.4 1.5 1. ORANGE MOULD.1 1.3 . Grains. With the rest smooth the cornflour and mix with it the eggs well beaten.until brown. of Allinson cornflour.6 290 270 460 270 365 215 265 380 450 345 205 90 305 . Keep stirring the mixture over a gentle fire until it has cooked 5 minutes.

8 630 Pineapple .7 .7 390 FRUIT—DRIED.5 2.1 “ (Sprouts) 4.9 .Oranges .4 Egg Plant 1.6 4.4 299 Plums 1.2 Horseradish 1.3 .4 2.6 Potatoes (boiled) 2.6 Parsnips 1.8 2. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.8 Dandelion 2.7 Onions 1.2 Lettuce 1.6 295 Persimmons .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES Artichoke 2.6 .3 2.8 Celery 1.5 460 Raspberries 1.0 Leeks 1.8 240 Pears .0 180 Water-melons .1 “ (ripe) 1.1 4.1 Cucumber .1 2.1 Cauliflower 1.1 Corn (green) 3.0 255 Strawberries 1.5 Olives (green) 1.1 Beetroot 1.2 Mushrooms 3.8 2.6 “ (Curly) 4.4 Kohl Rabi 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 .6 .4 140 Whortleberries or Wimberries .7 Carrots 1.6 Asparagus 2.0 395 Pomegranates 1.6 Cabbage 1.

9 17.7 6. or Wholemeal 13.2 1655 “ Popped 10.6 34.8 1.0 10.3 9.0 21.8 29.4 1620 Corn Flour 7.6 1665 Wheat Flaked 13.3 15.3 1650 Oatmeal 16.5 1650 Buckwheat Flour 6.0 1630 Rye Flour 6.3 1. ETC.“ (chipped) “ (raw) “ (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.1 1860 Oats (rolled) 16.2 1600 Macaroni 13.8 2.2 5.7 6.5 1695 “ Gluten 14.0 .6 15.3 18.4 1665 “ Spaghetti 12.2 1.1 . Barley Meal 10.8 1675 “ Germs 10.6 2620 3030 3075 3265 3165 1875 1125 2760 3125 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.9 1.1 1645 Corn Meal (granular) 9.4 1690 “ Flour.3 2675 385 570 135 120 105 110 105 185 8.6 2.0 27.5 1640 “ Pearled 8.7 1850 Rice 8. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) “ (fresh) Cocoanuts “ desiccated Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts “ Black } “ Californian} 6.2 1665 “ Self-raising 10.0 27.8 1630 “ Meal 13.4 25.1 1660 .7 1875 Hominy 8.1 21.0 22.

“ Vermicelli Beans.2 1215 9.9 1205 10. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls. Buns. All kinds.0 1180 12. .0 11.1 1225 9.9 21.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY. Cake. Chocolate Cocoa Candy Honey Molasses (cane) 10. Plain “ Vienna “ Water Rye VARIOUS. Currant “ Hot Cross Corn.0 ----9.0 --- 1625 1675 1625 1620 1655 465 1815 1675 1635 1650 5.8 6. Fruit “ Gingerbread “ Sponge BISCUITS.7 24.6 7.9 1275 7.7 1140 9.9 18.7 1515 7. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca CAKES.6 ----2.1 25.0 1300 9.9 21.9 1255 9.5 1300 9.7 1800 1835 6.3 1760 1670 1795 10. average Water BREAD.7 1470 8.9 5.3 1160 9.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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