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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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,

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

1 Cucumber .6 Parsnips 1.1 2.4 299 Plums 1.8 2.2 Horseradish 1.0 395 Pomegranates 1.6 .6 .4 2.0 180 Water-melons .6 Potatoes (boiled) 2.4 Kohl Rabi 2.8 630 Pineapple .2 Lettuce 1.8 Celery 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES Artichoke 2.6 4.5 460 Raspberries 1.6 Asparagus 2.7 390 FRUIT—DRIED.7 Onions 1.6 295 Persimmons .Oranges .6 “ (Curly) 4.8 Dandelion 2.5 Olives (green) 1.7 .8 2.3 .4 Egg Plant 1.1 4.4 140 Whortleberries or Wimberries .1 Beetroot 1.0 Leeks 1.1 “ (ripe) 1.5 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.8 240 Pears .1 “ (Sprouts) 4.2 Mushrooms 3.6 Cabbage 1.0 255 Strawberries 1.7 Carrots 1.1 Cauliflower 1.1 Corn (green) 3.5 2.3 2.9 .

Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) “ (fresh) Cocoanuts “ desiccated Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts “ Black } “ Californian} 6.3 1.5 1695 “ Gluten 14.4 1620 Corn Flour 7.4 25.0 10.0 22.“ (chipped) “ (raw) “ (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED. Barley Meal 10.0 27.6 15.2 1600 Macaroni 13.8 1675 “ Germs 10.6 2.7 6.8 29.0 . ETC.3 18.4 1665 “ Spaghetti 12.5 1650 Buckwheat Flour 6.9 17.3 9.7 6.6 1665 Wheat Flaked 13.8 1. or Wholemeal 13.1 1660 .0 21.2 1.8 1630 “ Meal 13.3 2675 385 570 135 120 105 110 105 185 8.2 5.5 1640 “ Pearled 8.1 .1 1645 Corn Meal (granular) 9.0 1630 Rye Flour 6.2 1655 “ Popped 10.4 1690 “ Flour.6 34.6 2620 3030 3075 3265 3165 1875 1125 2760 3125 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.0 27.2 1665 “ Self-raising 10.9 1.3 1650 Oatmeal 16.3 15.1 21.1 1860 Oats (rolled) 16.8 2.7 1875 Hominy 8.7 1850 Rice 8.

3 1160 9. Buns.2 1215 9. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca CAKES.7 1140 9.3 1760 1670 1795 10.“ Vermicelli Beans.7 1470 8. average Water BREAD.5 1300 9.1 1225 9.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY. All kinds.7 1800 1835 6. Cake.9 5. Currant “ Hot Cross Corn. Plain “ Vienna “ Water Rye VARIOUS.1 25. Chocolate Cocoa Candy Honey Molasses (cane) 10.9 1255 9.7 1515 7. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.0 1180 12.9 21. Fruit “ Gingerbread “ Sponge BISCUITS.6 7.7 24. .0 --- 1625 1675 1625 1620 1655 465 1815 1675 1635 1650 5.8 6.9 21.0 1300 9.9 1205 10.0 ----9.6 ----2.0 11.9 1275 7.9 18.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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