Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

Contents
SOUPS AND STEWS
ARTICHOKE SOUP. HARICOT SOUP. BARLEY SOUP. BREAD SOUP. CABBAGE SOUP. CABBAGE SOUP (French). CAPER SOUP. CARROT SOUP (1). CARROT SOUP (2). CAULIFLOWER SOUP. CLEAR SOUP. CLEAR SOUP (with Dumplings). CLEAR CELERY SOUP. COCOANUT SOUP. CORN SOUP. LEEK SOUP (1). LEEK SOUP (2). LENTIL SOUP. MACARONI STEW.

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1 1 1 1 1 1 2 2 2 2 2 2 3 3 3 3 3 4 4

MILK SOUP. MILK SOUP (suitable for Children). OATMEAL SOUP. ONION SOUP (French). PARSNIP SOUP. PEA SOUP. PEASE BROSE. PORTUGUESE SOUP. POTATO SOUP. RICE SOUP. RICE AND GREEN-PEA SOUP. RICE AND ONION SOUP. ST. ANDREW’S SOUP. SCARLET RUNNER SOUP. SORREL SOUP (1). SORREL SOUP (2). SORREL SOUP (French) (3). SPANISH SOUP. SPINACH SOUP. SPRING SOUP. SUMMER SOUP. TAPIOCA AND TOMATO SOUP. TOMATO SOUP (1). TOMATO SOUP (2).

4 4 4 4 4 5 5 5 5 5 5 5 6 6 6 6 6 6 6 7 7 7 7 7

CHESTNUT PIE. BATTER POTATO. CAULIFLOWER PIE. CELERY CROQUETTES. 9 9 9 9 SAVOURIES ARTICHOKES AUX TOMATOES. BATTER VEGETABLE. VEGETABLE MARROW SOUP. BEAN PIE. CURRY SAVOURY. CORN PUDDING. FAVOURITE PIE. CARROTS AND RICE. BUTTER BEANS WITH PARSLEY SAUCE. BREAD AND CHEESE SAVOURY. 10 10 10 10 10 10 11 11 11 11 11 11 12 12 12 12 . CELERY À LA PARMESAN. COLCANON. 7 8 8 BATTERS BATTER CELERY. CURRY BALLS. WHITE SOUP.VEGETABLE SOUP. CAULIFLOWER AND POTATO PIE.

HERB PIE. QUEEN’S APPLE AND ONION PIE. OATMEAL PIE-CRUST. LEEK PIE. MUSHROOM PIE.FORCEMEAT BALLS. MUSHROOM TART AND GRAVY. AND RICE. LENTIL RISSOLES. ONION TART. HOT-POT. LENTIL PIE. MUSHROOM CUTLETS. FOR SANDWICHES. MUSHROOM TARTLETS. 12 12 12 13 13 13 13 13 14 14 14 14 14 15 15 15 15 15 16 16 16 16 16 16 . MINESTRA. ONION TURNOVER. POTATO AND TOMATO PIE. MUSHROOM SAVOURY. MUSHROOM TURNOVERS. LENTIL TURNOVERS. LENTILS (CURRIED). POTATOES AND MUSHROOM STEW. LENTILS (POTTED). HAGGIS. POTATO PIE.

QUEEN’S TOMATO PIE. SAVOURY PICKLED WALNUT. SPINACH DUMPLINGS. SPANISH STEW. STEWED MUSHROOMS. SPAGHETTI AUX TOMATOES. SAVOURY PIE. TOMATO TORTILLA.QUEEN’S ONION PIE. SAVOURY TARTLETS. TOMATOES À LA PARMESAN. SAVOURY CUSTARD (Another way). 19 . 17 17 17 17 17 17 18 18 18 18 18 18 19 19 19 19 20 20 20 20 20 20 20 STUFFED SPANISH ONIONS WITH BROWN SAUCE. TOMATO PIE. SAVOURY FRITTERS (2). TOMATOES AU GRATIN. SWEET CORN FRITTERS. SAVOURY FRITTERS (1). TOMATOES AND ONION PIE. SPANISH ONIONS (Stewed). VEGETABLE BALLS. SAVOURY CUSTARD. SPANISH ONIONS AND WHITE SAUCE. SPANISH ONIONS AND CHEESE.

VEGETABLE PIE (2). 26 26 . MACARONI SAVOURY. NUTROAST. 24 24 24 24 24 24 25 25 25 25 OMELETS CHEESE OMELET. 20 21 21 21 21 21 MACARONI MACARONI (Italian). SAVOURY RICE (Italian). VEGETABLE STEW. SPANISH RICE. MACARONI CREAM. SAVOURY RICE CROQUETTES. RICE AND LENTILS. HOW TO COOK. RICE AND ONIONS.VEGETABLE MOULD. YORKSHIRE PUDDING. CURRIED RICE AND TOMATOES. 22 22 22 22 23 RICE RICE. VEGETABLE PIE (1). PORTUGUESE RICE. CURRIED RICE. MACARONI CHEESE.

FRENCH BEAN OMELET. SWEET OMELET (1). OMELET TRAPPIST. OMELET SAVOURY. FRENCH OMELET WITH CHEESE. 29 29 29 30 30 30 30 30 . OMELET SOUFFLÉ. SWEET OMELET (3). 26 26 26 26 26 27 27 27 27 27 27 27 27 28 28 28 VEGETABLES GREEN VEGETABLES (General Remarks). CABBAGE. CAULIFLOWER WITH WHITE SAUCE. OMELET HERB. OMELET TOMATO (1). CARROTS WITH PARSLEY SAUCE. OMELET ONION. ARTICHOKES À LA SAUCE BLANCHE. SWEET OMELET (2). OMELET MACARONI. ASPARAGUS (BOILED). OMELET LENTIL. OMELET TOMATO (2). GARDENER’S OMELET. OMELET SOUFFLÉ (SWEET). ARTICHOKES À LA PARMESAN.

TURNIPS (MASHED). ONIONS (SPANISH) (BAKED). MUSHROOMS (STEWED). EGG SALMAGUNDI WITH JAM. CELERY (STEWED) WITH WHITE SAUCE. EGG AND TOMATO SAUCE. 30 31 31 31 31 31 31 31 32 32 CELERY (STEAMED) WITH WHITE CHEESE SAUCE. EGG AND CHEESE FONDU. EGG SAVOURY. CHOCOLATE SOUFFLÉ. EGG AND TOMATO SANDWICHES. CHEESE SOUFFLÉ. CURRIED EGGS. EGGS À LA BONNE FEMME. EGG SALAD WITH MAYONNAISE. 33 33 33 34 34 34 34 34 34 35 35 35 35 . LEEKS. ONION TORTILLA. SCOTCH OR CURLY KAIL. SPINACH. EGG AND CHEESE. 30 EGG COOKERY APPLE SOUFFLÉ.CELERY (ITALIAN). ONIONS (BRAISED).

SAVOURY SOUFFLÉ. SWISS EGGS. FRENCH EGGS. TOMATO EGGS. SCALLOPED EGGS. FORCEMEAT EGGS. STUFFED EGGS. EGGS AU GRATIN. MUSHROOM SOUFFLÉ. POACHED EGGS. 35 36 36 36 36 36 36 37 37 37 37 37 37 38 38 38 38 38 38 38 39 39 39 39 . TARRAGON EGGS. MUSHROOM AND EGGS.EGGS À LA DUCHESSE. SPINACH TORTILLA. RATAFIA SOUFFLÉ. TOMATO SOUFFLÉ. RICE SOUFFLÉ. SCOTCH EGGS. EGGS AND CABBAGE. SAVOURY CREAMED EGGS. WATER EGGS. STIRRED EGGS ON TOAST. POTATO SOUFFLÉ. SWEET CREAMED EGGS.

POTATO ROLLS (BAKED). POTATO SALAD (1). SUMMER SALADS. CAULIFLOWER SALAD.SALADS ARTICHOKE SALAD. 40 40 40 40 40 40 40 40 41 41 41 41 41 POTATO COOKERY POTATO BIRD’S NEST. WINTER SALAD. EGG MAYONNAISE. 42 42 42 42 42 42 42 42 43 43 . POTATO SALAD (2). POTATO PUFF. POTATO ROLLS (Spanish). ONION SALAD. SUMMER SALAD. POTATO CHEESECAKES. CHEESE SALAD. POTATO PUDDING. CUCUMBER SALAD. POTATO CAKES POTATO CHEESE. POTATO CROQUETTES. SPANISH SALAD.

POTATOES (MILK) WITH CAPERS. POTATOES (MASHED). POTATOES (STUFFED) (3). 43 43 43 43 43 43 44 44 44 44 44 44 44 44 45 45 45 45 45 45 46 46 SAUCES APPLE SAUCE. POTATOES (SAVOURY). POTATOES À LA DUCHESSE. POTATO SALAD (MASHED). POTATO WITH CHEESE. POTATO SURPRISE. POTATOES AND CARROTS. POTATOES (CURRIED). POTATOES (STUFFED) (4). POTATOES (MILK). POTATOES (MASHED)(another way). 47 47 . POTATOES (TOASTED). POTATO SAUSAGES. POTATOES (STUFFED)(2). POTATO SALAD (2). POTATOES (BROWNED).POTATO SALAD (1). POTATOES (STUFFED) (1). POTATOES (SCALLOPED). POTATO SNOW (a Pretty Dish).

HORSERADISH SAUCE. MAYONNAISE SAUCE. BOILED ONION SAUCE. BROWN GRAVY. OLIVE SAUCE. MUSTARD SAUCE. CAPER SAUCE. 47 47 47 47 47 48 48 48 48 48 48 48 48 49 49 49 49 49 49 49 49 49 50 50 . EGG SAUCE WITH SAFFRON. BROWN SAUCE (2). ONION SAUCE. CURRY SAUCE (2). MINT SAUCE. HERB SAUCE. CHOCOLATE SAUCE. FRIED ONION SAUCE. EGG SAUCE. MILK FROTH SAUCE.APRICOT SAUCE. CURRANT SAUCE (RED & WHITE). CURRY SAUCE (BROWN). FRENCH SAUCE. BROWN SAUCE (1). EGG CAPER SAUCE. CURRY SAUCE (1).

ORANGE FLOWER SAUCE ORANGE FROTH SAUCE. 50 50 50 50 50 50 50 50 50 51 51 51 51 51 51 51 51 PUDDINGS ALMOND PUDDING (1). ALMOND PUDDING (2). ROSE SAUCE. ALMOND RICE. TARTARE SAUCE. TOMATO SAUCE (1). WHITE SAUCE (2). SAVOURY SAUCE. RATAFIA SAUCE. TOMATO SAUCE (2). APRICOT PUDDING. SORREL SAUCE. WHEATMEAL SAUCE. BAKED CUSTARD PUDDING. 52 52 52 52 52 52 52 . SPICE SAUCE. ORANGE SAUCE PARSLEY SAUCE. WHITE SAUCE (1). RASPBERRY FROTH SAUCE. APPLE CHARLOTTE. WHITE SAUCE (SAVOURY).

53 53 53 53 53 53 53 53 54 54 54 54 54 54 54 55 55 55 55 55 55 56 56 56 . CABINET PUDDING (2). CHRISTMAS PUDDING (1). CHOCOLATE TRIFLE. BIRD-NEST PUDDING. CHOCOLATE ALMOND PUDDING. CHRISTMAS PUDDING (4). BUCKINGHAM PUDDING. CARROT PUDDING. CHOCOLATE MOULD. BUN PUDDING. CABINET PUDDING (1). CANADIAN PUDDING. CABINET PUDDING (3). BREAD PUDDING (STEAMED). CHRISTMAS PUDDING (2). BATTER JAM PUDDING. BELGIAN PUDDING. CHOCOLATE PUDDING (STEAMED).BARLEY (PEARL) AND APPLE PUDDING. BREAD SOUFFLÉ. CHRISTMAS PUDDING (3). CHOCOLATE PUDDING. BREAD AND JAM PUDDING. BATTER PUDDING.

MALVERN PUDDING. CUSTARD PUDDING WITHOUT EGGS. COLLEGE PUDDING. HASTY MEAL PUDDING (2). GREENGAGE SOUFFLÉ. COCOANUT PUDDING (2). LEMON PUDDING. 56 56 56 56 57 57 57 57 57 57 58 58 58 58 58 58 59 59 59 59 59 59 59 60 . GOLDEN SYRUP PUDDING (1). FEATHER PUDDING. FRUIT AND CUSTARD PUDDING.) GOOSEBERRY SOUFFLÉ. MACARONI PUDDING (2). LEMON TRIFLE. GOLDEN SYRUP PUDDING (2. EMPRESS PUDDING. MACARONI PUDDING (1). LENTIL FLOUR PUDDING. COCOANUT PUDDING (1). LONDON PUDDING. GIANT SAGO PUDDING.COCOA PUDDING. CUSTARD PUDDING. HASTY MEAL PUDDING (1). GROUND RICE PUDDING.

NURSERY PUDDING. POPPY-SEED PUDDING. ORANGE MARMALADE PUDDING.MARLBOROUGH PUDDING. MILK PUDDING. PRUNE PUDDING RICE PUDDING (French). PANCAKES. NEWCASTLE PUDDING. ORANGE MOULD. POOR EPICURE’S PUDDING. PANCAKE PUDDING. ORANGE PUDDING. OMELET SOUFFLÉ (2). MINCEMEAT PANCAKES. OATMEAL PUDDING. MELON PUDDING. PARADISE PUDDING. PRUNE PUDDING. PANCAKES WITH CURRANTS. PLUM PUDDING. OXFORD PUDDING. 60 60 60 60 60 60 61 61 61 61 61 61 61 62 62 62 62 62 62 62 63 63 63 63 . OATMEAL PANCAKES. OMELET SOUFFLÉ (1).

VANILLA CHESTNUTS (for Dessert). YORKSHIRE PUDDING. SIMPLE PUDDING. CHOCOLATE TARTS. TAPIOCA PUDDING. 68 68 68 68 68 68 . STUFFED SWEET ROLLS. SIMPLE FRUIT PUDDING. SEMOLINA PUDDING. LEMON CREAM (for Cheesecakes). CHEESECAKES (ALMOND).ROLLED WHEAT PUDDING. WINIFRED PUDDING. MARLBOROUGH PIE. SPANISH PUDDING. WHOLEMEAL BANANA PUDDING. SEMOLINA BLANCMANGE. SPONGE DUMPLINGS. RUSK PUDDING. SIMPLE SOUFFLÉ. 67 67 TARTS BLANCMANGE TARTLETS. 63 64 64 64 64 64 64 64 65 65 65 65 65 65 66 PIES PIE-CRUSTS.

CHOCOLATE CREAM (French) (1). STRAWBERRY CREAM. 70 BLANCMANGE EGGS. ORANGE MOULD (1). TREACLE TART. BLANCMANGE (CHOCOLATE). CHOCOLATE CREAM. 69 69 BLANCMANGES BLANCMANGE. 72 72 72 72 72 72 72 72 72 73 73 73 73 . RUSSIAN CREAM. 70 70 70 CREAMS APRICOT CREAMS. LEMON CREAM. CHOCOLATE CREAM (WHIPPED). EGG CREAM. RASPBERRY CREAM.LEMON TART. MACAROON CREAM. BLACKBERRY CREAM. ORANGE MOULD (2). ORANGE CREAM. 70 70 70 BLANCMANGE (LEMON) (a very good Summer Pudding).

73 73 CUSTARDS ALMOND CUSTARD. ORANGE CUSTARD. 78 78 78 78 . BAKED APPLE CUSTARD. CUSTARD (ALLINSON). GOOSEBERRY FOOL. MACARONI CUSTARD. 74 74 74 74 74 74 74 75 75 75 75 76 76 76 76 76 77 APPLE COOKERY APPLES (BUTTERED). GOOSEBERRY CUSTARD. CARAMEL CUP CUSTARD (French). CUSTARD IN PASTRY OR KENTISH PUDDING PIE.SWISS CREAM. CARAMEL CUSTARD. APPLE CAKE APPLE CHARLOTTE. FRUMENTY. RASPBERRY CUSTARD. STRAWBERRY CUSTARD. BAKED CUSTARD. CUP CUSTARD. WHIPPED CREAMS. MACAROON CUSTARD.

BUTTERMILK CAKES. APPLE DUMPLINGS. BUTTER BISCUITS. 78 79 79 79 79 79 79 79 80 80 80 80 80 BREAD AND CAKES THE ADVANTAGES OF WHOLEMEAL BREAD. APPLE PUDDING (Nottingham). APPLE PANCAKES. CHOCOLATE BISCUITS. APPLE FOOL. BUN LOAF. APPLE SAGO. BUTTERMILK CAKE.APPLES (DRYING). APPLE SAUCE. APPLE FRITTERS. 81 81 82 82 82 82 82 82 83 83 83 . APPLE PUDDING. BARLEY BANNOCKS. BUNS (1). APPLE TART (OPEN). BUNS (PLAIN). APPLES (RICE) EVE PUDDING. BUNS (2). APPLE JELLY.

JUMBLES. DOUGHNUTS. COCOANUT BISCUITS. 83 83 83 83 83 83 83 84 84 84 84 84 GINGER SPONGE CAKE (a nice Cake for Children who do not like Gingerbread). CORNFLOUR CAKE. CHOCOLATE MACAROONS. OATMEAL FINGER-ROLLS. LIGHT CAKE. CRISP OATMEAL CAKES. 84 85 85 85 85 85 85 85 85 86 86 . LUNCH CAKE. PLAIN CAKE. OATMEAL BANNOCKS. COCOANUT ROCK CAKES. CINNAMON MADEIRA CAKE. CRACKERS. COCOANUT DROPS. ORANGE CAKES. CHOCOLATE CAKE (2).CHOCOLATE CAKE (1). 84 ICING FOR CAKES. MACAROON. MADEIRA CAKE. DYSPEPTICS’ BREAD. LEMON CAKES.

SPONGE CAKE ROLY-POLY. UNFERMENTED BREAD. QUEEN’S SPONGE CAKE. ROCK SEED CAKES. WHOLEMEAL CAKE. RICE AND WHEAT BREAD.POTATO FLOUR CAKES. SEED CAKE (2). SEED CAKE (5). SLY CAKES. SPONGE CAKE (2). 86 86 86 86 86 86 87 87 87 87 87 87 87 87 87 88 88 88 88 88 88 89 89 89 . SEED CAKE (4). WHOLEMEAL ROCK CAKES. RICE CAKES (1). SEED CAKE (1). SEED CAKE (3). VICTORIA SANDWICH. SPONGE CAKE (1). UNFERMENTED FINGER-ROLLS. RICE CAKES (2). SEED CAKE (6). SALLY LUNN. WHOLEMEAL GEMS. WHOLEMEAL BREAD (FERMENTED).

TIPSY CAKE. RICE FRITTERS. CAULIFLOWER AU GRATIN. MACARONI PANCAKES. ORANGE SYRUP. COMPÔTE OF ORANGES AND APPLES. RASPBERRY FROTH. 93 93 93 . 90 90 90 90 90 90 90 91 91 91 91 91 91 91 91 92 92 92 92 92 A WEEK’S MENU MENU I. ORANGES IN SYRUP. SWISS CREAMS. GROUND RICE PANCAKES. MINCEMEAT. MINCEMEAT (another). TAPIOCA ICE. SNOWBALLS. CRUST FOR MINCE PIES.MISCELLANEOUS A DISH OF SNOW. ORANGE FLOWER PUFF. STEWED PEARS AND VANILLA CREAM. SPONGE MOULD. TOMATO SOUP.

93 93 94 MENU II. CARROT SOUP. HOT-POT. BUTTER BEANS WITH PARSLEY SAUCE. 96 96 . SHORT CRUST. APPLE CHARLOTTE. CABINET PUDDING. 96 96 96 96 MENU VI. GROUND RICE PUDDING. 95 95 95 95 MENU V. 94 94 94 94 MENU III. ARTICHOKE SOUP.VEGETABLE PIE. GOLDEN SYRUP PUDDING. MUSHROOM SAVOURY. CHOCOLATE MOULD. CLEAR CELERY SOUP. 94 94 95 95 MENU IV. RICE SOUP. LEEK SOUP. CURRIED RICE AND TOMATOES.

97 97 97 97 A WEEK’S MENU INVALID COOKERY BARLEY. BLACK CURRANT TEA. ORANGE MOULD. BARLEY PORRIDGE. BARLEY GRUEL. BRUNAK. LEMON WATER. BARLEY JELLY. POTATO SOUP. OATMEAL WATER. 97 102 102 102 102 103 103 103 103 103 103 103 103 103 103 103 104 . BARLEY FOR BABIES. BARLEY WATER. OATMEAL PORRIDGE.YORKSHIRE PUDDING. 96 97 MENU VII. BAKED CARAMEL CUSTARD. BARLEY FOR INVALIDS AND ADULTS. BREAD AND CHEESE SAVOURY. BARLEY PUDDINGS. COCOA. BRAN TEA.

MIDDAY MEALS.RICE PUDDING. ALLINSON’S NATURAL FOOD FOR BABIES. 104 DR.DRINKS. 106 106 107 107 108 109 109 111 111 111 . VI.EVENING MEAL. 104 104 104 104 104 104 105 105 WHOLESOME COOKERY I. II. BLANCMANGE. III. PUDDINGS. V. STEWED FRUIT PUDDING.DINNERS. FOR INVALIDS AND ADULTS. BREAKFASTS. GRUEL. IV. PORRIDGE. IMPROVED MILK PUDDINGS. WHOLEMEAL COOKERY SAVOURY DISHES MADE WITH BATTER.SUPPERS.

BLANCMANGE. LENTIL SOUP. SWEET BATTER. CARROT SOUP. 111 112 112 A MONTH’S MENUS FOR ONE PERSON. CLEAR TOMATO SOUP. 112 112 112 112 112 113 113 113 113 113 113 113 113 114 114 114 114 114 114 114 114 . WHOLEMEAL SOUP. ARTICHOKE SOUP. WHEATMEAL PUDDING. GROUND RICE PUDDING. CLEAR SOUP (Julienne). CAULIFLOWER SOUP. HAGGIS. TAPIOCA PUDDING. WHOLEMEAL BATTER. WHEATMEAL BATTER. POTATO SOUP.SUBSTANTIAL BREAD PUDDINGS. MACARONI WITH CHEESE. RICE AND TOMATOES. WHEATMEAL AND SAGO PUDDING. CAULIFLOWER AU GRATIN. LENTIL CAKES. FLAGOLETS.

MACARONI AND TOMATOES. TOMATO SOUP. BREAD SOUP. RICE AND MUSHROOMS. VERMICELLI RISSOLES. BREAD STEAK. BREAD PUDDING. 115 115 115 115 115 115 115 115 116 116 116 116 116 116 116 116 117 117 117 117 117 117 117 118 . PRUNE BATTER. MACARONI WITH CAPER SAUCE. SPLIT PEA SOUP. STEWED PRUNES AND GRATED COCOANUT. SWEET CORN TART. ASPARAGUS SOUP. VEGETABLE PIE. POTATO SOUP (2). TRIFLE. STEAMED PUDDING.APPLE PIE. ONION SOUP. GREEN PEA SOUP. RICE CHEESE SOUP. RICE PUDDING. SEMOLINA PUDDING. HOT-POT.

SAVOURY BATTER.BAKED APPLES AND WHITE SAUCE. FRENCH SOUP. GREEN PEA SOUP. MACARONI PUDDING. BUTTER BEAN SOUP. SORREL SOUP. SAVOURY CUSTARD. APPLE SOUP. CELERY SOUP. APPLE AND ONION PIE. CHOCOLATE PUDDING. VEGETABLE PIE. LEMON MOULD. TURNIP SOUP. RICE CHEESECAKES. 118 118 118 118 118 118 118 119 119 119 119 119 119 119 119 119 120 120 120 120 120 120 120 121 . POTATO BATTER. CHOCOLATE BLANCMANGE. STEWED FRUIT AND CUSTARD. ROLLED WHEAT PUDDING. SAUSAGES. MUSHROOM TARTLETS. PLUM PIE. LEEK SOUP.

SAVOURY SAUSAGES. SWEET CORN AND TOMATOES. GROUND RICE CUTLETS. PARSNIP SOUP. CHESTNUT SOUP. BANANA PUDDING. CELERY SOUP. 121 121 121 121 121 121 121 122 122 122 122 122 122 122 122 123 123 123 123 123 123 123 SANDWICHES CHEESE SANDWICHES. FRUIT TART. PUMPKIN TART.EVE PUDDING. MUSHROOM SOUP. MACARONI CUTLETS. SEMOLINA SOUP. BAKED CUSTARD. MACARONI SAVOURY. BEETROOT FRITTERS. BUTTER BEANS RISSOLES. 124 124 . APPLE PUDDING. CURRY RICE SOUP. GOOSEBERRY POOL. CLEAR SOUP WITH DROPPED DUMPLINGS. RATAFIA CUSTARD.

TOMATOES ON TOAST. DEVONSHIRE SANDWICHES. 124 124 124 124 124 124 . EGG AND TOMATO SANDWICHES. CURRY SANDWICHES. CHOCOLATE SANDWICHES.CREAM CHEESE SANDWICHES.

and. ½ lb. a little grated nutmeg. of butter. each of artichokes and potatoes. 3 pints of milk BARLEY SOUP. 1 . CABBAGE SOUP (French). ½ saltspoonful of nutmeg. chop up the onions. 1 lb. adding the butter. Serve with Allinson plain rusks. of potatoes. boil the soup up and serve at once. 1 dessertspoonful of finely chopped parsley. HARICOT SOUP. Boil the whole gently for 4 hours with the water. if the flavour is liked. Cook all very gently for 3-1/2 to 4 hours. herbs. potatoes. rub the soup through a sieve. of butter. chop up the onion. Pick and wash the barley. and boil the soup up again. and seasoning. Add water if the soup is too thick. and let all simmer gently for 10 minutes. 8 pints of water. of butter. pepper and salt to taste. of turnips. stirring occasionally. 1 stick of celery. Cook them until tender in 1 quart of water with the butter and seasoning. of butter. 1 oz. add them to the bread with the butter and pepper and salt to taste. a large Spanish onion. 1-1/2 pints of milk. slice the potatoes. thyme. 1 oz. serve with little squares of toasted or fried bread. Add the milk and thickening when the vegetables are thoroughly tender. adding more water if needed. When the vegetables are tender rub them through a sieve. Peel. of pearl barley. ½ oz. 1 Spanish onion. wash. 2 tablespoonfuls of Allinson fine wheatmeal. BREAD SOUP. and cut into dice the artichokes. 1 oz. the butter and seasoning. 2 quarts of water. and pepper and salt to taste. 4 potatoes. ½ pint of milk. 2 turnips. 1 lb. shred up very fine. add the milk. When the beans are quite tender. 4 onions. Cut up into small dice the vegetables. or small dice of bread fried crisp in butter or vege-butter. and serve. ½ oz. add the parsley chopped up finely. Soak the crusts in the water for 2 hours before they are put over the fire. of onions. 1 lb. 1-1/2 oz. set these two in a saucepan over the fire with 1 quart of water. boil the soup up. and let all cook gently for 1 hour. When the barley is quite soft. pepper and salt to taste. of parsley. 1 lb. 1 teaspoonful of mixed herbs. pepper and salt to taste. Allow all to simmer gently for 1 hour. adding the butter. 1 medium-sized cabbage. 1 oz. add the milk and parsley. of stale crusts of Allinson wholemeal bread. ½ a teaspoonful of thyme. add the milk and parsley. 2 sticks of celery. return it to the saucepan. CABBAGE SOUP. 1 fair-sized cabbage. 1 oz.SOUPS AND STEWS 8 oz. 2 onions. or longer it the vegetables are not quite tender. 1 pint of milk. 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). return it to the saucepan. 2 carrots. of finely chopped parsley. of butter. ½ lb. ½ pint of milk. of haricot beans. ARTICHOKE SOUP. 3-1/2 pints of water. or Allinson plain rusks. and onion. boil it up and serve. of butter. Return the liquid to the saucepan. After preparing and washing the cabbage. then rub the soup through a sieve.

turnip. Return the mixture to the saucepan. 4 good-sized carrots. which should be as thick as cream. let it simmer with the soup for 5 minutes. and the juice of a lemon. Scrape and wash the vegetables. 1 small head of 2 . 1 pint of milk. butter. 2 oz. When the vegetables are tender. add them and let the soup cook gently for 10 minutes. add the parsley. take it off the fire. Chop the onion up fine. they will take longer cooking. adding the mace. 1 oz. and cut the carrots into dice. of butter. Wash the cabbage and shred it finely. pepper and salt to taste. allow it to boil up. pepper and salt. CAULIFLOWER SOUP. 1 large Spanish onion. ½ lemon. and pepper and salt to the water. thicken it with the wheatmeal rubbed smooth with a little milk. 4 good-sized carrots. add the butter. season with pepper and salt. return the soup to the saucepan. 1 turnip. adding the mace and seasoning. 1-1/2 oz. 1 turnip. and serve with sippets of toast. and pepper and salt to taste. 1 carrot. 1-1/2 oz. scrape.and water equal parts. of breadcrumbs. and 1 dessertspoonful of Allinson fine wheatmeal. pepper and salt to taste. set them over the fire with 3 pints of water. pepper and salt to taste. boil the vegetables in the milk and water until quite tender. Lastly. Wash. 3 oz. of butter. 1 teaspoonful of herbs. 1 dessertspoonful of finely chopped parsley. 1 carrot. and serve. Boil the milk and water and butter. and 1 blade of mace. the butter. CAPER SOUP. 3 oz. a little nutmeg. and cut them up small. add the lemon juice. Let all boil together. peel the potatoes and cut them into small dice. ½ head of celery. bread. When the cauliflower is quite tender add the milk. of Allinson fine wheatmeal. pepper and salt to taste. until the vegetables are quite tender. and boil the soup up. 1 blade of mace. 1-1/2 pints of milk. re-heat the soup without allowing it to boil. When quite soft. rub the wheatmeal smooth with a little water. 1 onion. keeping the flowers whole. When the vegetables are tender drain the liquid. of butter. which should first be smoothed with a little cold water. which will probably be in 1-1/2 hours. at the last add the juice of the half lemon. and serve. and 2 blades of mace. and seasoning. boil it up. nutmeg. and celery. of Allinson fine wheatmeal. 1 oz. with seasoning to taste. 1 turnip. Prepare and cut into small pieces the carrot. CLEAR SOUP. and if too thick add water to the soup. of butter. Let all cook until quite soft. 2 large English onions. 1 medium-sized cauliflower. adding the butter. rub all through a sieve. celery. that they may not curdle. of Allinson wholemeal bread without crust. herbs. in the saucepan in which the soup is to be made. beat up the eggs and add them carefully. 1 head of celery. Chop up the capers. 1 teaspoonful of mixed herbs. add these. 1 oz. 1-1/2 oz. ½ teaspoonful of nutmeg. of CARROT SOUP (2). and serve the soup with sippets of toast. and serve. and add 5 pints of water. and seasoning. Prepare and cut up the onions and celery. return it to the saucepan. pepper and salt to taste. and mace. 1 large tablespoonful of capers. boil the soup up. butter. 2 pints of water. and thicken the soup with the wheatmeal. Prepare the cauliflower by washing and breaking it into pieces. and fry it brown in the butter. and boil in 1-1/2 pints of water. CLEAR SOUP (with Dumplings). 2 eggs. Set the vegetables over the fire with 3 pints of water. 1 fair-sized onion. ½ oz. CARROT SOUP (1). and then rub them through a sieve. the nutmeg. with the fried onions. If the carrots are old.

butter, 3 pints of water. Chop up finely the onions and fry them brown in the butter in the saucepan in which the soup is to be made; add the water. Cut up in thin slices the carrot and turnip, add these, with the herbs, nutmeg, and seasoning to the soup. Let it boil for I hour, drain the liquid, return it to the saucepan, and when boiling add the dumplings prepared as follows: ½ pint of clear soup, 4 eggs, a little nutmeg, pepper and salt to taste. Beat the eggs well, mix them with the soup, and season the mixture with nutmeg, pepper, and salt. Pour it into a buttered jug; set it in a pan with boiling water, and let the mixture thicken. Then cut off little lumps with a spoon, and throw these into the soup and boil up before serving.

for 5 minutes, and serve with a little plain boiled rice.

CORN SOUP.
1 breakfastcupful of fresh wheat, 1 quart of water, ½ pint of milk, ½ oz. of butter, ½ oz. of finely chopped parsley, 1 oz. of eschalots, seasoning to taste. Steep the wheat over night in the water and boil it in the same water for 3 hours, add the butter, the eschalots, chopped up very fine, and pepper and salt. Let the whole simmer very gently for another ½ hour, add the milk and parsley, boil the soup up once more, and serve.

LEEK SOUP (1).
2 bunches of leeks, 1-1/2 pints of milk, 1 oz. of butter, 1 lb. of potatoes, pepper and salt to taste, and the juice of a lemon. Cut off the coarse part of the green ends of the leeks, and cut the leeks lengthways, so as to be able to brush out the grit. Wash the leeks well, and see no grit remains, then cut them in short pieces. Peel, wash, and cut up the potatoes, then cook both vegetables with 2 pints of water. When the vegetables are quite tender, rub them through a sieve. Return the mixture to the saucepan, add the butter, milk, and seasoning, and boil the soup up again. Before serving add the lemon juice; serve with sippets of toast.

CLEAR CELERY SOUP.
1 large head of celery or 2 small ones, 1 large Spanish onion, 2 oz. of butter, pepper and salt to taste, and 1 blade of mace. Chop the onion and fry it brown in the butter or Allinson vege-butter in the saucepan in which the soup is to be made. When brown, add 4 pints of water, the celery washed and cut into pieces, the mace, the pepper and salt. Let all cook until the celery is quite soft, then drain the liquid from the vegetables. Return it to the saucepan, boil the soup up, and add 1 oz. of vermicelli, sago, or Italian paste; let the soup cook until this is quite soft, and serve with sippets of crisp toast, or Allinson plain rusks.

LEEK SOUP (2).
1 dozen leeks, 1-1/2 pints of milk, 1 lb. of potatoes, 1 oz. of butter, pepper and salt to taste, and the juice of a lemon (this last may be omitted if not liked). Prepare the leeks as in the previous recipe, cut them into pieces about an inch long. Peel and wash the potatoes and cut them into dice. Set the vegetables over the fire with 1 quart of water, and cook them until tender, which will be in about 1 hour. When soft rub all through a sieve and return the soup to the saucepan. Add the milk, butter, and seasoning, boil up, and add the lemon juice just before serving. Should the soup

COCOANUT SOUP.
2 cocoanuts grated, 2 blades of mace, 1 saltspoonful of cinnamon, 3 pints of water, the juice of a lemon, 2 eggs, 1 oz. of Allinson fine wheatmeal, pepper and salt to taste. Boil the cocoanut in the water, adding the mace, cinnamon, and seasoning. Let it cook gently for an hour; strain the mixture through a sieve and then return the soup to the saucepan. Make a paste of the eggs, wheatmeal, and lemon juice, add it to the soup and let it boil up before serving; let it simmer

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be too thick add a little hot water. Serve with Allinson plain rusks.

MILK SOUP (suitable for Children).
1-1/2 pints of milk, 1 egg, 1 tablespoonful of Allinson fine wheatmeal, 1-1/2 oz. of sultanas, sugar to taste. Boil 1-1/4 pints of milk, add the sugar, beat up the egg with the rest of the milk and mix the wheatmeal smooth with it; stir this into the boiling milk, add the sultanas, and let the soup simmer for 10 minutes.

LENTIL SOUP.
1 lb. each of lentils and potatoes, 1 large Spanish onion, 1 medium-sized head of celery (or the outer pieces of a head of celery, saving the heart for table use), 1 breakfastcupful of tinned tomatoes or ½ lb. of fresh ones, 1 oz. of butter, pepper and salt to taste. Chop the onion up roughly, and fry it in the butter until beginning to brown. Pick and wash the lentils, and set them over the fire with 2 quarts of water or vegetable stock, adding the fried onion. Peel, wash, and cut up the potatoes, prepare the celery, cut it into small pieces, and add all to the lentils. When they are nearly soft add the tomatoes. When all the ingredients are quite tender rub them through a sieve. Return the soup to the saucepan, add pepper and salt, and more water if the soup is too thick. Serve with sippets of toast.

OATMEAL SOUP.
6 oz. of coarse oatmeal, the outer part of a head of celery, 1 Spanish onion, 1 turnip, 1 oz. of butter, and pepper and salt. Wash and cut the vegetables up small, set them over the fire with 2 quarts of water. When boiling, stir in the oatmeal and allow all to cook gently for 2 hours. Rub the mixture well through a sieve, adding hot water it necessary. Return the soup to the saucepan, add the butter and pepper and salt, and let it boil up. The soup should be of a smooth, creamy consistency. Serve with sippets of toast or Allinson plain rusks.

MACARONI STEW.
6 oz. of cold boiled macaroni, 1 large Spanish onion, 1 carrot, ½ lb. of tomatoes, ¼ lb. of mushrooms, 2 oz. of grated cheese, 1 oz. of butter, pepper and salt to taste. Wash, prepare, and cut up the vegetables in small pieces. Cover them with water and stew them until tender, adding the butter and seasoning. When tender add the macaroni cut into finger lengths, and the cheese.

ONION SOUP (French).
½ lb. onions, 3 oz. grated cheese, 2 oz. butter, some squares of Allinson wholemeal bread, pepper and salt to taste. Peel and chop the onions, and fry them a nice brown in the butter. When brown add to it the cheese and 3 pints of water. Boil all up together and season to taste. Place the bread in the tureen, pour the boiling soup over it, and serve.

MILK SOUP.
2 onions, 2 turnips, 1 head of celery, 3 pints of milk, 1 pint of water, 2 tablespoonfuls of Allinson fine wheatmeal, pepper and salt to taste. Chop up the vegetables and boil them in the water until quite tender. Rub them through a sieve, return the whole to the saucepan, add pepper and salt, rub the wheatmeal smooth in the milk, let the soup simmer for 5 minutes, and serve.

PARSNIP SOUP.
3 parsnips, 1 onion, 1 head of celery, ½ oz. of butter, ½ pint of milk, 1 quart of water, 1 tablespoonful of Allinson fine wheatmeal, 1 tablespoonful of vinegar, pepper and salt. Scrape the parsnips and cut them up finely, cut up the celery and onion, and set the vegetables over the fire with the water, butter, and pepper and salt

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to taste: when they are quite tender rub them through a sieve. Return the soup to the saucepan, add the milk and the thickening, boil up for five minutes, and before serving add the vinegar. This latter may be left out if preferred.

POTATO SOUP.
2 lbs. of potatoes, ½ stick of celery or the outer stalks of a head of celery, saving the heart for table use; 1 large Spanish onion, 1 pint of milk, 1 oz. of butter, a heaped up tablespoonful of finely chopped parsley, and pepper and salt to taste. Peel, wash, and cut in pieces the potatoes, peel and chop roughly the onion, prepare and cut in small pieces the celery. Cook the vegetables in three pints of water until they are quite soft. Rub them through a sieve, return the fluid mixture to the saucepan; add the milk, butter, and seasoning, and boil the soup up again; if too thick add more water. Mix the parsley in the soup just before serving.

PEA SOUP.
1 lb. of split peas, 1 lb. of potatoes, peeled, washed, and cut into pieces, 1 Spanish onion, 1 carrot, 1 turnip, ½ head of celery or a whole small one, 1 oz. of butter, pepper and salt to taste, Pick and wash the peas, and set them to boil in 2 quarts of water. Add the potatoes and the other vegetables, previously prepared and cut into small pieces, the butter and seasoning. When all the ingredients are soft, rub them through a sieve and return them to the saucepan. If the soup is too thick, add more water. Boil it up, and serve with fresh chopped mint, or fried dice of Allinson wholemeal bread. Allow 3 to 4 hours for the soup.

RICE SOUP.
3 oz. of rice, 4 oz. of grated cheese, a breakfastcupful of tomato juice, 1 oz. of butter, pepper and salt to taste. Boil the rice till tender in 2-1/2 pints of water, with the butter and seasoning. When quite soft, add the tomato juice and the cheese; stir until the soup boils and the cheese is dissolved, and serve. If too much of the water has boiled away, add a little more.

PEASE BROSE.
This is made by the Scottish peasant in this way. He puts some pea flour into a basin, and pours boiling water over it, at the same time stirring and thoroughly mixing the meal and water together. When mixed he adds a little salt, pepper, and butter, and eats it with or without oatcake.

RICE AND GREEN-PEA SOUP.
2 oz. of rice, 1 breakfastcupful of shelled green peas, 1 pint of milk, 1 quart of water, 1 oz. of butter. Boil the rice in the water for 10 minutes, add the peas, the butter and pepper and salt to taste. Let it cook until the rice and peas are tender, add the milk and boil the soup up before serving.

PORTUGUESE SOUP.
4 onions, 4 tomatoes, 1 oz. of grated cheese, ¼ lb. of stale Allinson wholemeal bread, 1 quart of water, 1 oz. of butter, 1 even teaspoonful of herbs, pepper and salt to taste. Slice the onions and fry them until brown, add the tomatoes skinned and sliced, the water, herbs, and pepper and salt, and let the whole boil gently for 1 hour. Cut up the bread into dice, and put it into the tureen, pour the soup over it, cover, and let it stand for 10 minutes to allow the bread to soak; sprinkle the cheese over before serving.

RICE AND ONION SOUP.
4 onions, 3 oz. of rice, 1-1/2 oz. of butter, 3 pints of water, pepper and salt. Chop the onions up very finely, and fry them with the butter until slightly browned; add the rice, seasoning, and water, and let the whole cook gently until quite soft. A tablespoonful of finely chopped parsley may be added.

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3 pints of water. and let the soup simmer for ½ an hour. SPINACH SOUP. of grated cheese. 6 potatoes. Serve at once with sippets of toast. when tender peel and pass them through a potato masher. then rub through a sieve. and 2 oz. of butter. 1 pint of milk. 1 pint of water. Set it over the fire with the butter and stew for 5 minutes. 2 oz. and pepper and salt to taste. 1 onion. seasoning to taste. 1-1/2 lbs. of French beans or scarlet runners. Pick. of spinach. and cook it in 1 pint of water with the onion and seasoning. of butter. pepper and salt. This will make about 3 pints of soup. when the potatoes are quite tender. and chop fine the sorrel. 2 quarts of water.ST. of sorrel. and sift in the cheese before serving. ½ lb. 1 oz. add the butter. remove the saucepan to the cool side of the stove and stir in the eggs well beaten. and thicken it with the wheatmeal. and boil both with the water. 1 teaspoonful of thyme. Return the soup to the saucepan (adding more water if it has boiled away much). and pepper and salt to taste. and stir it with the sorrel for 5 minutes. Boil the potatoes in their skins. salt to taste. of butter. 1-1/2 lbs. and salt until the onion is quite tender. String the beans and break them up in small pieces. 3 pints of chestnuts peeled and skinned. pass the soup through a sieve. add the water. and let the bread soak for a few minutes before serving. 1 dessertspoonful of vinegar. wash. 1 oz. tomato juice. 1 teaspoonful of thyme. of butter. and serve with fried sippets of bread. Let it boil 10 minutes. 1 stick of celery. Allow the soup to simmer for 10 minutes. 1 pint of milk. pepper and 6 . 2 lbs. ANDREW’S SOUP. Cover it up. 1 lb. of Allinson fine wheatmeal. 1 carrot. Rub them through a sieve and return the soup to the saucepan. 1 large Spanish onion. 2 quarts of water. 1 oz. Boil the chestnuts and vegetables gently until quite tender. pepper and salt to taste. rub all through a SORREL SOUP (2). 1 lb. the juice of 1 lemon. 1 oz. of sorrel. but do not allow them to boil. serve with sippets of toast. of Allinson wholemeal bread cut into small dice. ½ oz. Pick. and seasoning to taste. let it simmer for 5 minutes. SORREL SOUP (French) (3). SORREL SOUP (1). 2 tablespoonfuls of Allinson fine wheatmeal. vinegar. chop up the onion. of butter. of butter. which will take 1-1/2 hours. cut up the other vegetables and add them to the water. Pick and wash the sorrel and drain the water. butter. adding pepper and salt to taste. pepper and salt to taste. of Allinson fine wheatmeal. Wash the spinach well. add the wheatmeal. pepper and salt. 2 Spanish onions. Allow all to cook until thoroughly tender. peel and cut up in slices the potatoes. which should be boiling. 1 pint of clear tomato juice (from tinned tomatoes). or Allinson plain rusks. then add the milk. as this would make them curdle. add also the butter and pepper and salt. butter. 1-1/2 oz. ½ lb. 2 quarts of water. wash. and water. 1 oz. Put the potatoes into a saucepan with the butter. 1 oz. of potatoes. When the spinach is quite soft. pepper and salt to taste. 2 eggs. 3 pints of water. Serve with sippets of toast. 1 chopped up onion. and set both over the fire with the water. pepper. boil up again. Place the bread in the soup-tureen and pour the soup over it. of butter. 2 turnips cut up in dice. SPANISH SOUP. 4 large potatoes. 2 eggs. SCARLET RUNNER SOUP. before serving add the eggs well beaten. of sorrel. and chop up the sorrel.

Then strain off the liquid and pass the vegetables through a sieve. Cut the carrots and turnip into small rounds. 1 tea-cup of cauliflower cut into little branches. butter. 1 pint shelled peas. 1 oz. return the soup to the saucepan. 1 lb. ¼ pint asparagus points. pepper and salt to taste. and 2 bay leaves (these may be left out it desired). Add them to the liquid again. chop fine the onion. and cauliflower. 2 large carrots. the tomatoes skinned and cut in slices. 3 pints of water (only 2 if tinned tomatoes are used). 1 turnip. to a quart of water. and set on the fire. Then drain the liquid through a strainer or sieve without rubbing anything through. of rice. 1 tin of tomatoes. also cut up the cucumber and onion. Mix the wheatmeal with the melted butter as in the previous recipe. Add the water. and add the lemon juice last of all. add them with the chopped-up celery. boil all up. add seasoning and the vermicelli.sieve. Fry it brown with the butter in the saucepan in which the soup should be made. and boil it up before serving. Peel the onion and chop it up roughly. and add them with the leaf of chervil and tarragon to the soup. Cover the vegetables with cold water and allow them to boil from 2 to 3 hours. the herbs and seasoning to taste. stir into it the spinach. 1 cucumber. ¼ pint of peas. and cut up finely the vegetables and stew VEGETABLE SOUP. of tomatoes. 2 oz. 1 oz. 2 large turnips. It too thick. heart of small white cabbage lettuce. and allow the soup to cook until the vermicelli is soft. 10 small spring onions. SPRING SOUP. Let the soup cook gently until the rice is tender. When all is quite tender add the peas and asparagus points. return it to the saucepan. or to shape. or 2 lbs. add a little water. 2 cabbage lettuces. 1 carrot. 2 oz. Stamp the sorrel and lettuce into small round pieces. of butter. let all cook together for ½ an hour. and 3 pints of water. 1-1/2 lbs. 1 leaf each of chervil and of tarragon. 1 onion. and butter. put them into a stewpan. 2 Spanish onions. 1 large Spanish onion or 2 small ones. Strain the mixture. of butter. 2 oz. and simmer gently for 3 hours. together with 1 teaspoonful of sugar. SUMMER SOUP. Cut the tomatoes into slices. together with ½ pint of peas. serve with croutons. freshly cooked. and bring to the boil. 1 large onion. add more 7 . add the milk. butter. the bay leaves and 3 pints of water. TAPIOCA AND TOMATO SOUP. pepper and salt to taste. ½ head celery. of tomatoes (or 1 tin of tomatoes). 2 oz. TOMATO SOUP (1). small handful of spinach. 1 teaspoonful of herbs. simmer for ½ an hour. when the soup is boiling. When the onion is browned add the tomatoes (the fresh ones should be sliced). vermicelli. a piece of mint. 1 oz. salt and pepper to taste. then rub through a sieve and add butter and milk. 1 blade of mace. pass the soup through a sieve. ¼ pint croutons. of fresh ones. TOMATO SOUP (2). 1-1/2 oz. the mint. which will take from 5 to 10 minutes. 1 quart of water. Peel. bring to the boil. Cover with about 1 quart of cold water. whole onions. 2 carrots. ½ pint of milk. them in the butter for 10 minutes. 1 turnip. of tapioca. return the liquid to the saucepan. let all cook until quite tender. pepper and salt to taste. 1 teaspoonful of herbs. sprinkle in the tapioca. Season and add ½ pint green peas previously boiled. 1 teacupful of pearl barley. of butter. If the soup is too thick. and let them cook with the water for about 20 minutes. wash. and add the other ingredients and seasoning. small handful of sorrel. Wash and cut up the lettuces.

add pepper and salt to taste. return the soup to the saucepan. 1 quart of water. Let the almonds and mace simmer in the water and milk for ½ of an hour. Let the soup cook gently until the vermicelli is soft. and cook the vegetables for 20 minutes. Boil up and serve. pepper and salt. Remove the pips from the marrow. pepper and salt to taste. 2 blades of mace. WHITE SOUP. and add the parsley before serving. 1 onion.milk. 1 pint of milk. pepper. and serve. of butter. 1 medium-sized marrow. adding the butter. of ground almonds. and salt. 1 pint of water. chop up fine the onions. of finely chopped parsley. ½ oz. allow it to simmer for 5 minutes. ½ oz. add this to the soup. of vermicelli. 1 pint of milk. 8 . VEGETABLE MARROW SOUP. 2 tablespoonfuls of Allinson fine wheatmeal. 4 oz. remove the mace. cut it into pieces. 1 oz. and the vermicelli. Rub through a sieve. rub the fine wheatmeal smooth with the milk.

of shelled green peas (if in season). Grease a pie-dish. to both of which they are in many particulars similar. and eggs. 3 eggs. turn the mixture into it. of Allinson fine wheatmeal. BATTER POTATO. of onions. of potatoes.into it. 1 English onion. Make the batter with the milk. and season with pepper and salt. Make a batter meanwhile with the rest of the milk. 2-1/2 oz. of turnips. of carrots. fry them in the butter until fairly well cooked. and bake the savoury for 1-1/2 hours. and adds to their wholesomeness. 2 oz. stir the fried potatoes and onions 9 . and slice them ¼ inch thick. 1 pint of milk. turn into it the potatoes and onions. pepper and salt to taste. This is a very tasty dish. 1 large head of celery. ½ lb. 3 eggs. Make a batter of the milk. two good-sized English onions. 2 oz. the eggs and the wheatmeal. and stew both gently in half the milk and the butter and seasoning. Prepare the celery. pepper and salt. Peel and wash the potatoes. and bake the savoury for 1-1/2 hours. These dishes take the place of omelets and frequently of pies. then dry them on a cloth. The batter is used to keep the ingredients together. Cut the vegetables into small dice. Bake the mixture in a piedish for 1-1/2 hours in a moderate oven. meal. of butter. Serve with vegetables and tomato sauce. and the eggs well beaten. ½ lb. ½ lb. of potatoes. of butter. grease a pie-dish. ½ lb. Chop fine the onions. pepper and salt to taste. 1-1/2 lbs. ½ lb. wheatmeal. 1 pint of milk. Eat with potatoes and tomato sauce. 8 oz. When the celery and onion are quite tender mix the batter with them. add the vegetables and seasoning. of Allinson fine wheatmeal. 1 pint of milk. and let it get boiling hot. cut it into small pieces. and fry them together. pour the mixture into it. chop up the onion pretty fine. BATTER CELERY. ½ lb. 6 oz. butter. BATTER VEGETABLE. Allinson fine wheatmeal. Put the butter into the frying-pan. 3 eggs. stirring frequently until the vegetables begin to brown and get soft.

The sauce is made thus: 1 pint of milk. pepper and salt to taste. the seasoning. add only just sufficient for absorption. just covering them. Pick the beans. The beans should be cooked in only enough water to keep them from burning. This is a tasty dish. a little nutmeg. thicken the sauce with the wheatmeal. This is made from boiled beans. which it will be in about ¾ of an hour. Boil the milk and thicken it with the flour. rub through a sieve. and a little nutmeg. mix them with the milk and pour the mixture over the bread and cheese in the pie-dish. spreading some cheese between the layers. Cold beans are very nice if warmed in a frying-pan with oil or butter. let them cook gently in the water they are steeped in with the addition of a little butter. and steep them over night in boiling water. This should also be done when a bread and butter pudding is made. pepper and salt to taste. carrots. adding seasoning and the butter. and dusting with pepper. therefore. BUTTER BEANS WITH PARSLEY SAUCE. serve with potatoes. 1 pint of milk. pepper and salt to taste. 1-1/2 lbs. 1 tablespoonful of Allinson fine wheatmeal. This dish should be eaten with potatoes and green vegetables. drain them. and may be eaten with potatoes. 3 eggs. which should first be smoothed with a little cold milk. 1 finely chopped Parsley. and sauce. Make tomato sauce as follows: Chop the eschalots up very finely. of butter. 1 Allinson fine wheatmeal. Finish with a good sprinkling of cheese. flavoured with pepper. vegetables. 3 oz. a crust is put on the top. of grated cheese. slice the tomatoes and stew both in ¾ pint of water for 20 minutes. when it boils away. 1 oz. pour it over the artichokes and stew both gently until the artichokes are quite tender. If this is done 2 or 3 times the top slices of bread and butter get soaked and then bake better. Pour the custard back into the basin. 1 breakfastcupful of rice. of butter. of artichokes. 10 . Allow 2 or 3 oz. then last of all add the lemon juice. and mace. and some butter. ½ lb. which will be in about 2 hours. the juice of ½ a lemon. and put into pots make an excellent substitute for potted meat. and then baked for 1 hour or so. a handful of finely chopped parsley. 1 oz. pepper. salt. and repeat the pouring over the contents of the pie-dish. salt. 6 medium-sized tablespoonful of tablespoonful of pepper and salt BREAD AND CHEESE SAVOURY. Parboil the artichokes. Mashed beans. Bake the savoury until brown. ½ dozen eschalots. of Allinson fine wholemeal. and the parsley.SAVOURIES ARTICHOKES AUX TOMATOES. Cut the bread into slices and butter them: arrange in layers in a pie-dish. In the morning. flavouring herbs. until quite soft. of beans for each person. salt. CARROTS AND RICE. and cut them into slices. of Allinson wholemeal bread. soaked tapioca. BEAN PIE. 2 oz. of tomatoes (or three parts of a tin of tomatoes). which are put in a pie-dish. a cup of water is poured in to make the gravy. wash them. 2 lbs. and butter are added. Whip up the eggs.

cut the celery into pieces. mix well. ¾ lb. make some pastry of the meal. and remove the skins. Cut the celery into pieces 3 inches long. meanwhile slice the carrots and stew them in 1 pint of water and 1 oz. 1 oz. with Allinson fine wheatmeal. ¾ pint of milk. place the butter in little pieces on the top. 4 oz. sprinkle half the cheese between the vegetables. stew it in the milk until tender. and bake 1-1/2 hours. of Allinson fine wheatmeal. remove the coarse outer stalks. 4 oz. 11/2 oz. and adding the cheese and seasoning to taste. Parboil the cauliflower and potatoes. then into the breadcrumbs. of butter until quite tender. 2 heads of celery. sprinkle the breadcrumbs over the whole. Boil the cabbage in 1 pint of water until quite tender. drain the water off to keep for stock. of the butter and seasoning to taste. eat with white or tomato sauce. and bake the dish in a moderate oven for 20 minutes. and CELERY À LA PARMESAN. 1 lb. pile the carrots in the centre. of butter. cut the former into pieces and slice the potatoes. dust with pepper and salt. add seasoning to it. 2 tablespoonfuls of breadcrumbs. of cold boiled potatoes. 1 oz. pepper and salt. of butter. pepper and salt to taste. or olive oil until a nice brown. 3 eggs. and steam the parts used until they are a little tender. Then cut them into pieces about 2 inches long. place both in a pie-dish with the butter and seasoning. milk. beat up the eggs. pepper and salt. place the vegetables in a pie-dish. chop the cabbage up fine. 1 pint of milk. the butter and seasoning and the grated cheese. drain the milk and make a sauce of it. sprinkle a few breadcrumbs over the whole. of butter. 1 saltspoonful of nutmeg. 1 pint of milk. of grated cheese. Boil the chestnuts until partly tender. of Allinson fine wheatmeal. also the butter cut into little bits. thicken them with the meal. and bake for 1 hour. 1 head of celery. make a batter of the milk and eggs and meal. 2 lbs. pepper and salt to taste. slice the onion and stew until tender in 1 pint of water. 1 large cabbage. Put the celery into a pie-dish. CAULIFLOWER AND POTATO PIE. of Allinson fine wheatmeal. and fry them in boiling butter. and a little cold water. ½ lb. 2 eggs. ½ lb. 2 eggs. 3 eggs. pour the sauce over it. 1 large Spanish onion. 2 oz. a teacupful of dried and sifted Allinson breadcrumbs. cut the butter into little bits and put them on the top of the pie. 1 pint of mashed potatoes. of chestnuts. 1 or 2 heads of celery. mix all the ingredients together. Boil the rice in 1 quart of water until quite tender and dry. CHESTNUT PIE. adding 1 oz. mix it with the mashed potatoes.to taste. of grated cheese. or any other cooking cheese. 3 oz. pour the batter over them. dip them first into the egg whipped up. 8 oz. of butter. of butter. pepper and salt to taste. Cut up the cauliflower and potatoes. and the eggs. removing the outer very hard pieces only. serve with brown gravy. COLCANON. of potatoes. and bake the pie for 1 hour. and serve up very hot. cover the dish with the pastry. ½ saltspoonful of nutmeg. 1 fair-sized boiled (cold) cauliflower. CAULIFLOWER PIE. of Parmesan. Well wash the celery. pour it over the vegetables. well beaten. and bake for 15 minutes in a moderate oven. vege-butter. of butter. turn the vegetables into a pie-dish. 2 oz. CELERY CROQUETTES. sprinkle the rest of the cheese over all. 1 small cauliflower. 1 oz. add seasoning and the parsley. thickening 11 . Set the rice in the form of a ring on a dish. make a batter of the meal.

HAGGIS. and let it bake 1 hour. ½ oz. 1 dessertspoonful of curry. Soak the breadcrumbs in the milk. 2 handfuls of spinach. 2 breakfastcupfuls of Allinson breadcrumbs. of boiled and grated potatoes. 3 oz. 2 eggs.mix these well with the rest. and steam the haggis for 3 hours. of Allinson fine wheatmeal. well beaten. FAVOURITE PIE. adding the butter and seasoning. 1 handful of parsley. well beaten. CURRY BALLS. curry. 1 ditto of lettuce. Make a batter of the meal. 1 handful of parsley. some oil or butter for frying. 2 eggs well beaten. of oiled butter. 1 lb. add the eggs. 1 oz. and salt with the rice and lentils. mix in the oatmeal and wheatmeal. of butter. mix sufficient of the wheatmeal with the rest to make the mixture into a fairly firm paste. with the butter in bits over the top. pour into it the mixture. of butter. of rolled oatmeal. 8 oz. 1 oz. and whip up the eggs. and bind the rice with that. 2 breakfastcupfuls of tinned tomatoes. and 1 teacupful of raspings. not forgetting the herbs and seasoning. 1 breakfastcupful of rice. and boil them for 5 to 10 minutes. ½ saltspoonful of nutmeg. pepper and salt to taste. 3 eggs. heat all well through in the oven or in a steamer. press the mixture into a greased mould. chopped very fine. 1 pint of milk. small sago. beat up 1 egg. if too dry add a little milk. ½ lb. when melted. of rice. of butter. CURRY SAVOURY. Butter a pudding basin. pepper and salt to taste. and bake the savoury from ½ to 1 hour. of HERB PIE. 12 . 1 dessertspoonful of mixed powdered herbs. 8 oz. pepper and salt to taste. and a little milk if needed. 4 eggs. 1 handful of spinach. When the rice is dry and tender mix in the curry. 2 eggs. turn the mixture into a pie-dish. 1 dessertspoonful of curry. Grate the onion. mix the curry. mix all the ingredients together. 2 oz. 3 finely chopped onions. 1 oz. fry the onion brown in the butter. This can be made from cold potatoes and cold cabbage. tie a pudding cloth over the basin. The whole should be a thick porridgy mass. of butter. 1 large Spanish onion. 3 eggs. salt to taste. eggs well beaten. when quite soft put into it the butter to melt. turn out and serve with a white sauce. Boil the rice and lentils together until quite tender. and. eggs. all the vegetables and seasoning. Boil the macaroni until tender. 1 egg. dip them in the other egg. butter. 6 oz. 1 gill of milk. of macaroni. add the potatoes. 1 oz. ½ oz. salt to taste. and mix all this with the macaroni. place a piece of buttered paper over it. 3 oz. 2 oz. and bake the pie for 1 hour. form this into balls. add the other ingredients. of breadcrumbs. onion and salt. drop these in boiling clear soup or water (according to requirements). of tomatoes. FORCEMEAT BALLS. 1 good teaspoonful of curry. of wheatmeal. Swell the sago over the fire with as much water as it will absorb. 1 ditto of Egyptian lentils. Form into balls. and let them cool a little. Slice the tomatoes into a pie-dish. mix the breadcrumbs with the tomatoes. Boil the rice in 1 pint of water. add a little milk it necessary. spread the mixture over the tomatoes. CORN PUDDING. 2 onions. then into the raspings and fry them a nice brown in oil or vege-butter. eggs and milk. and cut it up into pieces 1 inch long. 1 tin of sweet corn. some Allinson fine wheatmeal ¼ teaspoonful of nutmeg. pour the mixture into a piedish. all chopped fine.

1-1/2 oz. 1 teaspoonful of thyme. and seasoning well together. some raspings. ½ lb. place them on the top of the potatoes. of lentils. adding the herbs. 1 bunch of leeks. mix well. and seasoning. of potatoes. a little nutmeg. meal. and cut into dice the potatoes and onion. 1 finely chopped onion. and bake the hot-pot for 2 hours or more in a hot oven. of mushrooms. The potatoes should be peeled. and cut up the mushrooms. wash. 1 heaped-up 13 . 3 eggs. 1 lb. Mix the lentils and the breadcrumbs. HOT-POT. but only just enough to make the mixture keep together. When the lentils are quite soft. butter. lentils. 8 oz. and mix the fried vegetables. pepper and salt to taste. Cover with a short crust. Those who do not like tomatoes can leave them out. 2 small onions. 1 English onion chopped very fine. pepper and salt to taste. Quarter the eggs and place them on the top. and finish with a layer of potatoes. 3 eggs. fill the dish with hot water. and bake the pie 1-1/2 to 2 hours in a moderate oven. Drain and serve. 1 Spanish onion. 2 lbs. Pick and wash the lentils. pepper and salt to taste. If it is too dry. and eggs. Cut the butter into little bits. LEEK PIE. 1 dessertspoonful of lemon juice. 1 lb. 6 oz. of butter. and fry the rissoles a nice brown in boiling butter or oil. ¾ lb. or ½ lb. 1 breakfastcupful of tinned tomatoes. 3 hard-boiled eggs. of Allinson fine wheatmeal. and meal. when this is absorbed add the tomatoes. and bake it for 1-1/2 hours. washed. pour it over the vegetables. of lentils. herbs. Pick and wash the lentils. 1 breakfastcupful of tinned tomatoes. and ½ lb.and 1 of mustard and cress. Scald and slice the tomatoes. 11/2 oz. 1 oz. beating all well together. Add a little more hot water if necessary while baking to make up for what is lost in the cooking. chop LENTIL PIE. Cut up into dice the potatoes and leeks. of tomatoes. Fry the onion in 1-1/2 oz. tomatoes. of butter. place the vegetables in a pie-dish. mix it with the lentils as they are stewing. Chop all the vegetables up finely. Form into rissoles. parboil them in 1 pint of water. make a batter with the milk. LENTIL RISSOLES. pepper and salt to taste. and pour over as much water or vegetable stock as may be required for gravy. beat up the second egg. 1 pint of milk. LENTIL TURNOVERS. pour the mixture into a buttered pie-dish. of potatoes. eggs. of butter. of lentils. 1 pint of milk. and boil them in enough water to cover them. of potatoes. and cut into thin slices. teaspoonful of herbs. 1-1/2 oz. 2 eggs. and the dish will still be very savoury. Have the lentils cooked beforehand. vegebutter or oil for frying. and fry them in the butter until nearly soft. add a very little milk. butter. beat up one of the eggs and add it to the mixture. of sliced fresh ones. 6 oz. and bake the pie for 1 to 1-1/2 hours. ½ teaspoonful of herbs. 1 ounce of butter. Arrange the vegetables and tomatoes in layers. mix all well. dust a little pepper and salt between the layers. 2 lettuce hearts sliced fine. Peel. 1 lb. place bits of butter over the top. pepper and salt to taste. and cook them in only as much water as they will absorb. butter. and the onions peeled and cut into thin slices. Turn the mixture into a pie-dish. and if necessary gradually a little more water to prevent the lentils from burning. of butter. and mix them with a batter made of the milk. and add pepper and salt to taste. and like a pureé (which will take from 1 to 11/2 hours). ½ lb. season it with pepper and salt. wash. Peel. 1 breakfastcupful of breadcrumbs. of onions. set them aside to cool. and a little butter. of Allinson fine wheatmeal. roll them into the egg and raspings.

LENTILS (CURRIED). cut them into slices and place them in a buttered pie-dish. When tender set them aside to cool a little. Pick and wash the lentils. 1-1/2 lbs. 2 oz. and press the edges together. MUSHROOM CUTLETS. Mix the mushrooms and onion with the breadcrumbs. if necessary add a little milk to make it into a paste. 1 English onion. pepper and salt to taste. pepper and salt to taste. adding more water if necessary. of rice. of butter. and fry both in the butter. add the curry. 1 teacupful of breadcrumbs. 1 teaspoonful of finely chopped parsley. and meanwhile make a paste of 6 oz. stir a few minutes. add the rice. and let the lentils cook gently until they have become soft and make a fairly firm purée. If too dry. carrots. Serve with tomato sauce. add also pepper and salt to taste. Add them to the lentils now cooking. 2 oz. and salt to the cooked rice and lentils. of butter. FOR SANDWICHES. Then use for making sandwiches with very thin bread and butter. add a little more water as may be required. 2 oz. moisten the edges. Let it cool. scatter breadcrumbs over the top. Roll the paste out thin. Smooth the curry with 1 spoonful of water. 1 small onion. 1 oz. ½ a cupful of tinned tomatoes. cut up the rest of the butter in pieces and place them here and there over the breadcrumbs. 1 blade of mace. Peel and cut up the mushrooms. adding the mace. cut into squares of about 4 inches. and celery mixed (the latter cut up small). and 3 hard-boiled eggs. Place some of the lentil mixture in each. the eggs. Bake the savoury for ¾ of an hour to 1 hour. of butter. of Allinson fine wheatmeal and 2 oz. and serve. When the lentils are quite soft. Peel and wash the mushrooms. and set them over the fire to cook. 1 Spanish onion. 2 eggs. and 14 . vegetables. according to their size. then set it over the fire with 1-1/2 pints of water and the lentils. picked and washed. onions and tomatoes to the lentils. MINESTRA. and cut them into 2 or 4 pieces. and salt. Boil the vegetables in 1 quart of water until quite tender. of butter. of grated Parmesan cheese. 1 teaspoonful of mixed herbs. and potatoes. of butter. ½ teacupful of mashed potatoes. Before serving add the butter and cheese. dip them in the other egg well beaten. and mix all well. stir them sometimes to prevent burning. Peel and wash the potatoes. and fry them in 1 oz. and fry them in the rest of the butter. ½ teaspoonful of herbs. Chop fine the onion and fry it a nice brown in the butter. onions. of lentils. also the lemon juice and seasoning. only just covered with water. chop up the onion. the whole should be a fairly firm pureé. 1-1/2 lbs. 1 oz. ¼ lb. of butter. 1 breakfastcupful of potatoes cut into small dice. AND RICE. ½ lb. add the fried MUSHROOM PIE. Scald and skin the tomatoes. When they are done remove the mace and turn the lentils out to get cold. shape the mixture into cutlets. of butter or vege-butter and a little water. pepper. of mushrooms. a little milk. 2 oz. 1 breakfastcupful each of lentils and rice. pepper and salt to taste. and serve with brown sauce. also pepper and salt. turn half over. some breadcrumbs. Roast the rice in a frying-pan in half of the butter until browned. and salt to taste. Spread all over the tomatoes.fine the onion. 1 lb. of potatoes. 3 eggs. of mushrooms. and cook all together gently until the rice is soft. well beaten. ¼ lb. Bake for 15 minutes in a floured tin. 2 breakfastcupfuls of flagolet beans. LENTILS (POTTED). of fresh tomatoes or ½ a tinful of tinned ones. 1 egg well beaten. 1 dessertspoonful of curry.

of butter. very tasty. cut it in squares of about 4 inches. Pour the mixture into a greased pie-dish. It will be found beautifully short. and bake them in a moderate oven for an hour.—The stalks of the mushrooms. bake the pie ¾ hour in a moderate oven. 1 oz. Mix all well in the pie-dish. of the butter. Peel. pepper and salt to taste. and season with pepper and salt. each of medium oatmeal and Allinson fine wheatmeal. and fry them and the onion in the butter. 4 ounces of Allinson plain rusks 3 eggs. 3 oz. dredge well with pepper and salt. and pepper and salt to taste. MUSHROOM SAVOURY. bake in a moderate oven. frying oil. and tomato sauce. pick and wash the mushrooms. and more digestible than white flour pastry. return the sauce to the saucepan. cover with crust. and fry them in the butter for 5 to 10 minutes. chop up the onions very fine. a good deal of liquid will run from the mushrooms. of butter. which let cook in the juice until tender. 4 eschalots chopped very fine. Pick and wash the mushrooms. and cut the rest of the butter into bits to be scattered over the mushrooms. parboil them with 1 pint of water. Serve with brown gravy. 1 teaspoonful of Allinson cornflour. The Gravy. line a large plate and heap the mushrooms upon it. cut them up in small pieces dredge them with pepper and salt. Press the edges of each square together. wash. adding seasoning and the bay leaves. of mushrooms. and a little cold water. make pastry with the meal. dry them and cut them into pieces. butter. 4 oz. and press the edges well together. 1 pint of milk. ½ oz. and place as much mushroom on each as it will conveniently hold. cut this into thin strips and lay them in diamond shape across the pie. melt the butter in the frying-pan and fry the mushrooms and onion in it. Serve with green vegetables. add the eggs well whipped. pepper and salt to taste. roll it out. and thicken it with the cornflour. of butter (or 3 tablespoonfuls of Allinson frying oil). and turn them into a pie-dish with the water. of medium-sized mushrooms. and bake the pie for ¾ of an hour to 1 hour. pepper and salt to taste. potatoes. ½ lb. 4 oz. 1 small English onion. remove the stalks. of Allinson fine wheatmeal. strain. adding pepper and salt to taste. Chop up the onion. pepper and salt to taste. Make the crust in the usual way with cold water. of mushrooms. For the pastry. and cook the mushrooms and onion for 10 minutes with the butter in ½ pint of water. 1 lb. 1 tablespoonful of vermicelli broken up small. then gently cook them in ¾ pint of water for ½ hour. adding the herbs and seasoning. When they have cooked in the butter for 10 minutes add them to the other ingredients. and a little water. MUSHROOM TART AND GRAVY. let the mixture cool. MUSHROOM TARTLETS. of butter.cut them into pieces the size of walnuts. ½ lb. Roll the paste out. MUSHROOM TURNOVERS. 1 oz. and bake the savoury for 1 hour. of butter. and cut up the mushrooms. and 2-1/2 oz. ½ lb. fill with the mixture. when you line the plate. 3 bay leaves. keep a little of the paste. quarter the eggs. of mushrooms. of vege-butter or butter. Peel and wash the mushrooms and cut them up. and place them on the top. 2 oz. OATMEAL PIE-CRUST. stir into it the vermicelli. 1 lb. Fry the stalks and eschalots in the butter. ½ lb. of butter or Allinson 15 . 1 small onion chopped fine. folding them in triangular shape. cover with a short crust. Make the pastry of the meal. of Allinson fine wheatmeal. line some tartlet tins with Allinson wholemeal crust. 3 oz. Crush the rusks and soak in the milk.

1 oz. 2-1/2 oz.ONION TART. 3 breakfastcupfuls of Allinson 16 . add a little soaked tapioca and very little butter. POTATO AND TOMATO PIE. also the seasoning. 1 oz. ½ lb. 1 dessertspoonful of thyme. Slice the onions. pepper and salt. add them to the other ingredients. Peel. Add pepper and salt. bake the tart in a moderate oven until golden brown. of butter. flavour with herbs. ½ pint of cream. forming diamond-shaped squares. butter. Serve with gravy. 1 oz. Mix them with the potatoes in a piedish. and serve. wash. the butter and seasoning. and boil in about 1 pint of water. Cook until soft. 2 lbs. pour the mixture of onions. adding the butter and the vermicelli or sago. of Spanish onions. and let all stew together until tender. Make the crust. of Allinson fine wheatmeal. Have ready the pastry made with the meal. of mushrooms. Slice potatoes and onions. Chop up roughly the onion. of wheatmeal. pepper and salt. Boil the potatoes in their skins. wash. Meanwhile skin. and set both over the fire with 1 pint of water. For the pastry. For the crust. and mix all with the potatoes and tomatoes. of potatoes. Chop the onions fine. 3 oz. 1 Spanish onion. ONION TURNOVER. pepper and salt to taste. pepper. 2 medium-sized Spanish onions. keeping back a small quantity of the paste. 6 oz. and mix with milk instead of water. line with it a baking-tin. of butter (or Allinson frying oil). and 1 teaspoonful of Allinson cornflour for thickening. and bake 1 hour. let cook until the potatoes are about half done. Eat this pie with green vegetables. The crust looks better if brushed over with white of egg before baking. and as much cold water as needed. cover with short wheatmeal crust. peel. well beaten. ½ lb. pinching the edges over. cover the dish with it. and lay these crossways over the tart. and cut them into pieces. POTATO PIE. Quarter the eggs and place the pieces on the top of the vegetables. 1 Spanish onion. and mix all the ingredients well. of tomatoes. roll it out. mix with them the eggs. and a little cold water. of Allinson fine wheatmeal. cut the rest of the paste into thin strips. When tender let the onions cool. and salt. and the cream. and when nearly soft drain. ½ lb. This is a Turkish dish. Sprinkle in the thyme. adding the seasoning beat up the eggs and mix them well with the onions over the fire. of butter. eggs. 4 oz. Thicken the liquid with the cornflour. put into a pie-dish. 1 oz. of butter. 3 hard-boiled eggs. pepper and salt to taste. and cut into pieces the mushrooms. 1 lb. Make a paste with the meal and the rest of the butter. of butter or a proportionate quantity of Allinson frying oil to 1 lb. of vermicelli or sago. 1-1/2 lbs. and stew them with 1-1/2 oz. of butter or oil. 2 lbs. fold the pastry over. boil up. 3 eggs. place the onions and eggs on it. and drain them. of butter without browning them. of butter. stew them in the butter for 10 minutes. and bake the turnover brown. 1 lb. and cream into the paste-lined tin. scald and skin the tomatoes and cut them into pieces also. of English onions. POTATOES AND MUSHROOM STEW. and bake the pie from ¾ of an hour to 1 hour. and cut into pieces the potatoes. chop up the onion. remove the mixture as it begins to set. touch with the fingers as little as possible. stew with a little water until nearly done. of potatoes. of Allinson fine wheatmeal. Roll or QUEEN’S APPLE AND ONION PIE. 3 eggs. To make a very plain pie-crust use about 2 oz. boil them a few minutes in a little water.

mix the herbs and onion with the custard. dredge with flour. SAVOURY FRITTERS (2). 1 large English onion. pepper and salt. 6 eggs. add the mashed potatoes. Grease a pie-dish. Soak the breadcrumbs with enough hot milk to just moisten them through. Cut the tomatoes into slices. or oil a nice brown. 3 eggs. and a little hot milk. Stew the onions in 2 oz. and bake in a moderately hot oven until set. ½ lb. 6 eggs. then add the sage to them. Mix a third of the onions with the breadcrumbs. of butter. pepper and salt to taste. 6 oz. Chop the onions up small and fry them in the butter. Proceed as above. and bake 1 hour. Serve with vegetables. 2 lbs. 1 teaspoonful of powdered sage. 1 dessertspoonful of finely chopped parsley. ½ teaspoonful of spice. 11/2 oz. of grated cheese. of butter. pepper and salt to taste. Parmesan is the best. and bake it until lightly brown. Form into fritters. Put the rest of the butter in little bits on the top of the pie. pepper and salt to taste. pepper and salt to taste. of butter. of breadcrumbs. 1-1/2 lbs. and mix the cheese and seasoning with them. and seasoning.breadcrumbs. potatoes. herbs. and enough hot milk to smooth the breadcrumbs. of tomatoes. 1 tablespoonful of finely chopped parsley. SAVOURY FRITTERS (1). and fry them a nice brown. add the eggs beaten up. of breadcrumbs. of the butter. but any kind of cooking cheese can be used. then one of tomatoes and so on until full. 2 eggs. Serve with 17 . Prepare the breadcrumbs in the same way as for “Queen’s Onion and Apple Pie. SAVOURY CUSTARD (Another way). SAVOURY CUSTARD. 2 lbs. Serve with green vegetables and potatoes. ½ oz. the spice and seasoning until quite tender. pepper and salt to taste. 3 breakfastcupfuls of Allinson breadcrumbs. QUEEN’S TOMATO PIE. Serve with brown gravy. of the butter.” place the onions and breadcrumbs in layers as in the previous recipe. 2 oz. the onions and seasoning for 10 minutes. and bake until set. adding the herbs and seasoning. 1 teacupful of mashed potatoes. then add the parsley. and mix all well together. well beaten. add the eggs well beaten. QUEEN’S ONION PIE. form into fritters. 2 finely chopped onions. 1 teaspoonful of dried sage. of butter. and bake the pie for 1 hour. 2 eggs. 1 quart of milk. of onions. meanwhile whip the eggs well. of Spanish onions. of butter. finishing with breadcrumbs. Place the rest of the butter on the top in little bits. of butter. and fry in butter or oil. The remainder of the onions place round the fritters on the dish. place in it first a layer of breadcrumbs. ½ saltspoonful of nutmeg. 1 oz. repeat this until your dish is full. Chop the onion up fine and fry it brown in the butter. mix all well. ½ a saltspoonful of nutmeg. Mix the breadcrumbs with the eggs. and stew them gently with 1 oz. Heat the milk. Mix well with the hot milk. a little boiling milk. 6 oz. 3 lbs of Spanish onions. a layer of apple and onion. 3 eggs. 1 tablespoonful each of finely chopped parsley and spring onion. cut into slices the onions and apples. of butter. of apples. pepper and salt to taste. pour the mixture into a buttered piedish. 12 oz. pepper and salt to taste. and a little hot milk. place a layer of breadcrumbs in your dish. and sauce. 8 breakfastcupfuls of Allinson breadcrumbs. 1 quart of milk. finishing with breadcrumbs. 1 teaspoonful of mixed herbs. 3 eggs. Whip up the eggs and mix both ingredients with the breadcrumbs. 3 oz. stew them gently (without adding-water) with 1 oz. butter a piedish with ½ oz.

line small patty pans. cover the vegetables with it. chop up the onions and boil them in a little water until soft. pepper and salt to taste. onion. 1 lb. Mix the tomato juice with 1 pint of water and let the liquid come to the boil. of fine wheatmeal. of haricot beans. Have the beans boiled the previous day. and SPANISH ONIONS AND CHEESE. and press the edges together. Mash up the pickled walnuts. according to number in family. Soak the bread in the milk. Butter a pie-dish with the rest of the butter. 1 lb. of Allinson bread. 4 oz. SPAGHETTI AUX TOMATOES. cut the potatoes in small dice. Set them over a fire in a saucepan with a piece of butter the size of a walnut. and 2 oz. thicken the liquid on the onions with some Allinson fine wheatmeal. Whip up the eggs and add to each egg 1 dessertspoonful of water. of butter. SAVOURY PIE. and bake. Chop fine a handful of parsley. ½ lb. they will take from 15 to 20 minutes. of butter. add pepper and salt. a few breadcrumbs. This is a very savoury dish and suitable for an evening meal. dissolve part of the butter on the stove and add both to the other ingredients. 1 oz. 6 oz. of onions. Roll it out thin. let them stew gently for 1-1/2 hours. pepper and salt. of tomatoes. mix this. the strained juice of one tin of tomatoes. of Allinson fine wheatmeal. ½ lb. Rub the butter into the flour. 1 oz. and mix all the ingredients thoroughly in the pie dish. of butter. 1 teaspoonful of mustard. Serve very hot with grated cheese. of butter. add the parsley.apple sauce. of butter. 3 eggs. fill with the egg and cheese mixture. pour in the mixture. the cheese and seasoning with the eggs. SPANISH ONIONS (Stewed). 4 oz. when there will be a lot of juice boiled out of the onions. Moisten the edges of the paste in the patty pans. then mix the parsley with them. add the butter and seasoning. throw in the spaghetti. Pour over the mixture 1 pint of water. Bake the little tartlets in a moderately hot oven until done. and cook until tender. SAVOURY TARTLETS. slice the tomatoes. 1 teaspoonful of powdered mixed herbs. 2 hard-boiled eggs. 4 eggs. and seasoning. and 1 teacupful of water. time from 15 to 20 minutes. taking care to keep the contents of the saucepan boiling fast. and bake the pie 1 hour in a moderate oven. 1 pint of milk. of butter. eggs and seasoning. 1 gill of cream. the rest of the butter and a little cold water. cut up the eggs. 4 pickled walnuts and the vinegar to taste. pepper and salt to taste. of Spanish onions. ½ lb. For the crust 6 oz. 2 oz. 1 tablespoonful of finely chopped parsley. Peel 18 . Make a paste of the wheatmeal. mix all well. Heat the butter in a frying-pan. Dissolve the mustard in a little water. herbs. 1 grated English onion. Meanwhile have ready the paste for the pastry. ½ lb. place them in a pie-dish. Cut up lengthways as many onions as may be required. of spaghetti. of butter. add enough water to make it hold together. grated cheese. 1 oz. pepper and salt to taste. 1 teaspoonful of herbs. when boiling stir in the eggs and cheese mixture. and 1 oz. stirring it with a knife over the fire until set. adding the herbs. let the onions simmer a few minutes longer. 4 oz. SAVOURY PICKLED WALNUT. of cheese. cover with paste. Turn the mixture into a bowl to cool. 1 lb. pepper and salt to taste. and serve at once with squares of toast. and let it cook for 1 hour in the oven. This is a very nice dish for the evening meal. of parboiled potatoes. mixing the paste with a knife.

and thicken it with the cornflour. Cut up into dice the potatoes and onions. 2 lbs. mix it with the breadcrumbs. STEWED MUSHROOMS. Add as much of the meal as necessary to make the mixture into a soft paste. wash. STUFFED SPANISH ONIONS WITH BROWN SAUCE. serve with potatoes and gravy. 1 oz. pepper and salt to taste. of vermicelli. Boil the onions for 20 minutes and drain them. of butter. drain it dry. boil it with the onions without water until quite tender. and seasoning. of mushrooms. butter. chop the spinach fine. Pour a small teacupful of water into the pie-dish. and a little more water if necessary. milk. and tie them on with white cotton. Then drain them.and slice the onions thinly and grate the cheese. 1 dessertspoonful of Allinson cornflour. of potatoes. an egg. SPANISH ONIONS AND WHITE SAUCE. and 2 oz. pepper and salt to taste. Place the onions in a pie-dish or deep tin. SPINACH DUMPLINGS. pepper and salt to taste. the sage. and mix with the breadcrumbs. of the butter. of Spanish onions. of butter. which should be ready on a hot dish on slices of toast. Add the water. and serve. SPANISH STEW. of spinach. flour them. Boil the milk with the butter and seasoning. This is nice eaten cold as well as hot. or a dessertspoonful of minced fresh sage. 1 oz. Make the sauce as follows: ½ pint of milk. the milk and vermicelli. and bake about 2 hours. 1 teaspoonful of powdered dry sage. Peel. juice of ½ a lemon. 1 heaped teaspoonful of cornflour. 3 eggs. let the whole simmer for another 10 minutes. Boil the sauce up again and pour it over the onions. and pour the sauce over the cooked onions. and boil them 5 to 10 minutes. Finish with the cheese. 1 breakfastcupful of Allinson breadcrumbs. Arrange the onions in a pie-dish in layers. Beat up the egg. 1 oz. ½ pint of water. and let it all simmer for 20 minutes. ½ pint of milk. cut up the butter into bits and scatter it over the breadcrumbs. and seasoning. 1 small English onion. and stew them with the butter and very little water. and some Allinson fine wheatmeal. sprinkling cheese and a little pepper and salt between each layer. boil up and serve with curried or plain boiled rice. remove the threads of cotton. 1 lb. scatter breadcrumbs on the top. Replace the slices cut off the tops of the onions. Pick and wash the spinach. put the rest of the butter on the top of the onions. quarter them—chop fine the onion. and salt. of butter. 2 oz. when they are tender. keeping the water they were boiled in as stock for soup or stew. 1 lb. of butter. thicken with the cornflour. 2 finely chopped onions. pepper and salt. add the tomatoes cut in slices. 4 good-sized Spanish onions. cover them up. pepper. and stuff the onions with the mixture. drop them into boiling water. 1 lb. and cook the vegetables 10 minutes longer. the time necessary being about 2 to 2-1/2 hours. Have ready the brown sauce. Add seasoning. the lemon juice. melt 1 oz. of tomatoes. Chop up finely the part removed. 1 oz. Choose as many onions of equal size as are required and boil them whole in plenty of water until tender. and fry both in the butter for 10 minutes. and bake them until quite tender. 19 . 2 lbs. of butter. and mix it with the eggs well beaten. Cut a piece off the top of each onion and scoop out enough inside to leave at least 1 inch thick of the outer part. pepper and salt. ½ pint of milk. and dry the mushrooms—if big. Form into balls.

4 eggs. TOMATO TORTILLA. and eschalot. of Allinson fine wheatmeal. and slice the tomatoes. Put in sufficient water to make gravy. and parboil them in 1 pint of water. 3 oz. pour the sauce over. and the eggs well beaten. 1 teaspoonful each of finely chopped parsley. TOMATOES À LA PARMESAN. cover the pie with the crust. skin. 1 dessertspoonful of Allinson fine VEGETABLE MOULD. 2 oz. pour ½ a teacupful of water in the tin. Make a paste with the meal. pepper and salt to taste. parsley. and serve hot. and a little butter to taste. and add the vermicelli broken up small. salt. TOMATO PIE. and fry the balls in vege-butter or oil till golden brown. milk. mix all the ingredients. Scald. ¾ pint of milk. When the tomatoes are baked. Make a stuffing of the breadcrumbs. ½ saltspoonful of nutmeg. and stew in the butter until quite tender and until a good deal of the liquid has steamed away. put into a pie-dish in alternate layers. 1 lb. and bake the tomatoes 15 minutes. ½ tin of sweet corn. and salt. 20 . put them into a tin. pepper. Serve on hot buttered toast. pepper and salt. keep stirring until the mixture has thickened. 1 oz. add the tomatoes and eggs cut in slices. 8 oz. of butter. 2 ditto of parboiled finely cut turnips. and eschalots. of tomatoes. Serve with slices of lemon or tomato sauce. 1-1/2 lbs. Whip the eggs and stir them into the cooked tomatoes. cover with wholemeal crust. adding the egg well beaten. turnips. adding the seasoning and the sweet corn. Have some oil (vege-butter) boiling in the frying-pan. of tomatoes. of vermicelli. add a little soaked tapioca. ½ oz. Make a batter of the meal. For the crust. Cut up the potatoes and onions into dice. Melt the butter in a frying-pan. of Parmesan cheese. bake 1-1/2 hours.SWEET CORN FRITTERS. 1 oz. and some oil or butter. mint. pepper and salt to taste. pepper and salt. and cheese. ½ pint of milk. Make a small opening in the tomato and take out the seeds with a teaspoon. Bake the tomatoes in a tin with the butter and a dredging of pepper and salt. and mixed herbs. and fry the fritters a golden brown. dip in frying batter. of butter. of butter. 1 oz. place them on hot buttered toast. 1 oz. Turn them into a pie-dish. and season nicely with pepper. and a little cold water. fill the tomatoes with the stuffing. This mixture can also be used cold for sandwiches. 4 large tomatoes. 2 breakfastcupfuls of mashed potatoes. These are an excellent addition to stews. Bind with beaten eggs. TOMATOES AU GRATIN. of onions. lentils. and seasoning. butter. of Allinson fine wheatmeal. 1 breakfastcupful of breadcrumbs. VEGETABLE BALLS. 2 hardboiled eggs. carrots. eat with baked potatoes and bread. 3 oz. and mash up together equal quantities of potatoes. Make a sauce with the milk. ½ lb. wheatmeal. 1 egg. drop spoonfuls of the batter into the boiling fat. Boil till soft. vegetable marrow. of butter. and bake for 1 hour. TOMATOES AND ONION PIE. seasoning it with a little cayenne pepper if handy. 8 medium-sized tomatoes. and haricot beans. of butter. Add it to the tomatoes with seasoning. adding the butter and seasoning. nutmeg. Cut tomatoes and Spanish onions in slices. mint. meal. place a bit of butter on each. 2 eggs.

3 hard-boiled eggs. potatoes. then add 3 turnips. 4 eggs. Serve with vegetables. and bake until it is brown. if fresh tomatoes are used. Add to the stew. 4 eggs. French beans may be used. and bake it ¾ hour. Turn out. add the pepper and salt and the mixed herbs. 1 teaspoonful of mixed herbs. and sauce. 2 hard-boiled eggs. carrots. breadcrumbs. cut them into pieces the size of nuts. 2 good sized tomatoes or a cupful of tinned ones. VEGETABLE PIE (1). and 1 pint of water. 1 good pinch of mixed herbs. and serve with brown sauce. cover with the lid or tie a cloth over it. green peas. of butter. each of tomatoes. YORKSHIRE PUDDING. of Allinson fine wheatmeal.carrots. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables. pour the vegetables into a pie-dish. and cut the rest of the butter in bits. and enough milk just to smoothly moisten the mixture. NUTROAST. When cooked. potatoes. 6 oz. pour in the batter. scald and skin the tomatoes. pepper and salt to taste. pour the whole into a pie-dish. 1 oz. Prepare the vegetables. butter a mould. of butter. onion. and vermicelli or tapioca substituted for the sago. ½ lb. Fill in the mixture. turnips. Scatter them over the batter. pepper and salt to taste. and serve. These vegetable pies can be varied according to the vegetables in season. sprinkle in the sago. Allow all to stew for 2 hours. add the herbs. of butter. 1 teaspoonful of mixed herbs. ½ lb. 1 small cauliflower. cut up the eggs in quarters. 1 pint of milk. and steam for 2 hours. Thoroughly beat the eggs. pepper and salt to taste. Well butter a shallow tin. 1 small onion chopped very fine. 1 dessertspoonful of sago. place the pieces on the top of the vegetables. and season it. VEGETABLE PIE (2). turn out and serve with brown sauce. pepper and salt to taste. 1 oz. Mix all the ingredients thoroughly. ½ lb. and seasoning. add water if more is required for the pie to have sufficient gravy. each of carrots. VEGETABLE STEW. and cover all with a crust. butter (oiled). Let all the vegetables stew gently with the butter and 1 pint of water until they are nearly tender. potatoes. add water to make gravy if necessary. onions. then mix a tablespoonful of Allinson fine wheatmeal with ½ pint of milk. To use half each of Allinson breakfast oats and wheatmeal will be found very tasty. 2 oz. stew them in the butter and 1 pint of water until nearly tender. and pepper and salt to taste. Wash and prepare the vegetables. 21 . Beat the eggs up and mix all the ingredients well together. 1 lb. lentils. sprinkling the sago between the vegetables. Fry 2 Spanish onions in 2 oz. ground cob nuts. celery. scald and skin them. 2 carrots. turn into a buttered bread tin and steam 2-1/2-3 hours. cover with a crust. turnips. and green peas all mixed. cut them in pieces not bigger than a walnut. 2 oz. 1 teaspoonful of mixed herbs. 1 tablespoonful of sago. cooked haricot or kidney beans. a little white celery. of butter. 2 eggs. make a batter of them with the flour and milk.

it may be eaten with any kind of vegetables. and 1 oz. with grated cheese. or fried onions. may be regarded as the amount to be allowed at a meal for grown-up persons. Macaroni takes from 20 minutes to 1 hour to cook. and must therefore always be eaten with green vegetables. the cheese. little or no fluid may be left. of grated cheese. pepper and salt to taste. For those who have a weak digestion plain boiled macaroni with grated cheese added at table is better and lighter. 8 oz. 1 tablespoonful of finely chopped parsley. cornflour.. and if desired. 6 oz. of grated cheese. of macaroni. finishing with a sprinkling of cheese. of spaghetti or vermicelli. As the coarser particles of the bran have been taken away. as it contains valuable nutritive material. or fruit. the thin spaghetti kind is done in from 15 to 20 minutes. When soft add seasoning. and the breadcrumbs. The Italian paste is mostly used as an addition in clear soup. which contains more fleshforming matter than butcher’s meat. A very simple nourishing and satisfying meal can be made from macaroni plainly boiled. Macaroni should always be boiled before being made into various dishes. and vermicelli and Italian paste are done in a few minutes. pepper and salt to taste. In the manufacture of macaroni some of the bran is removed from the flour. of butter.MACARONI (Italian). MACARONI CREAM. Make a sauce of the milk. or in milk and water. Then place a layer of it in a pie-dish. a little salt may be added by those who use it. dust with pepper. stock for soup. It may be cooked in plain water. as the pipes or pieces otherwise stick together. Boil the macaroni until tender in only as much water as it will absorb. as the latter is usually poorer than the former in mineral salts and fleshforming substances. If neither spaghetti nor vermicelli are handy. That which is slightly yellow is to be preferred to the white. 2 eggs. use Naples macaroni. Beat the eggs well in the dish in which the macaroni is to be served. &c. Macaroni should be thrown into boiling water and be kept boiling. The Genoa macaroni takes longer. and serve. mix all well with the eggs. Boil the macaroni till tender in 2 pints of water. and repeat the layers of macaroni and cheese. of macaroni. of butter. 2 oz. ½ oz. according to the kind used. Boil the macaroni in slightly salted water until soft. Bake it in a moderately hot oven until brown. MACARONI Macaroni is one of the most nutritious farinaceous foods. and place them here and there on the top. onions. or parsley sauce. some breadcrumbs. to which the butter has been added. It is made from Italian wheat. Cut the butter in pieces. ¾ pint of milk. Eat with vegetables and tomato sauce. of butter. pour over the mixture of macaroni and other ingredients. of cheese. 3 oz. 3 oz. or baked potatoes. and care should be taken to use just enough water to cook it in. onion. so that when the macaroni is done. ½ lb. caper. macaroni is slightly constipating. and 22 . sprinkle some of the grated cheese over it. From 2 to 4 oz. 1 teaspoonful of Allinson cornflour. ½ lb. Macaroni requires from 25 minutes to ½ an hour cooking. but the meal left is still very rich in flesh-forming matter. and the parsley. MACARONI CHEESE. pepper and salt to taste. but if any does remain it should be saved for sauce.

cheese (you can use Parmesan, Gruyère, or Canadian cheese). Place the macaroni in a pie-dish, pour the sauce over it, grate some more cheese over the top, and let the macaroni brown in the oven.

MACARONI SAVOURY.
4 oz. of boiled macaroni, 4 oz. of Allinson fine wheatmeal, 3 eggs, ¾ pint of milk, 1 finely chopped onion, the grated rind of 1 lemon, 2 oz. of grated cheese, 1 tablespoonful of finely chopped parsley, 1 oz. of butter, ½ a saltspoonful of grated nutmeg, pepper and salt to taste. Cut the macaroni in small pieces. Make a batter of the milk, eggs, and meal, mix into it all the other ingredients, pour it into a buttered pie-dish, cut up the butter in pieces and spread them on the top. Bake the savoury for 1 to 1-1/2 hours.

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RICE

When all the water is absorbed, serve the rice. Do not allow it to get very soft; the rice will take from 15 to 20 minutes’ cooking only.

CURRIED RICE AND TOMATOES.
½ lb. of Patna rice, 1 dessertspoonful of curry powder, salt to taste, and 1 oz. of butter. Wash the rice; mix 1 pint of cold water with the curry powder, put this over the fire with the rice, butter, and salt. Cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed. This will take about 20 minutes. Rice cooked this way will have all the grains separate. For the tomatoes proceed as follows: 1 lb. of tomatoes and a little butter, pepper and salt. Wash the tomatoes and place them in a flat tin with a few spoonfuls of water; dust them with pepper and salt, and place little bits of butter on each tomato. Bake them from 15 to 20 minutes, according to the size of the tomatoes and the heat of the oven. Place the rice in the centre of a hot flat dish, put the tomatoes round it, pour the liquid over the rice, and serve.

In many households it seems a difficulty to get rice cooked properly, that is having all the grains separate. Very often it comes to table in a soft, pulpy mass, which is certainly not appetising. To cook it in a large saucepanful of water which is then drained away is very wasteful, for a great deal of the goodness of the rice is thrown away. The following recipe will be found thoroughly reliable and satisfactory.

RICE, HOW TO COOK.
1 lb. of good rice, 1 quart of water, 1 oz. of butter, salt to taste. Wash the rice and set it over the fire with 1 quart of cold water, the butter and salt. Let it come to the boil gently, stirring it a little to prevent the rice from sticking to the saucepan. When the rice boils, set it on the side and let it just simmer. It will be sufficiently cooked in 15 to 20 minutes and each grain will be separate. Rice should not be cooked too soft, only just cooked through.

PORTUGUESE RICE.
1 teacupful of rice, 3 medium-sized onions, 3 tomatoes, 2 oz. of grated cheese, ½ teaspoonful of herbs, 1 oz. of butter, pepper and salt to taste. Peel and slice the onions and tomatoes and fry them in the butter for 15 minutes; place the rice over the fire with 1 pint of water; add the onions, tomatoes, herbs, and seasoning, and let all cook until the rice is quite soft; serve in a vegetable dish with the grated cheese sprinkled over.

CURRIED RICE.
1 lb. of Patna rice, 1 quart of cold water, 1 dessertspoonful of curry, 1 oz. of butter, and salt to taste. Wash the rice, mix the curry with the proper quantity of water, and set the rice over the fire with it, adding the butter and seasoning. Let the rice come to the boil slowly, and stir it a few times to prevent it sticking to the saucepan. When the rice boils, cover it with a piece of buttered paper, and let it cook very gently, not stirring it again.

RICE AND LENTILS.
Boil the rice as above; stew Egyptian lentils with chopped onions, pepper, salt, and a little butter, until well done. Put the rice on a dish, pour over the stewed onions and lentils, serve, and eat with

24

green vegetables.

RICE AND ONIONS.
Boil whole onions in water until done quite through, remove them from the water, and put in it washed rice with a little pepper, salt, and butter. When done, serve with the onions and eat with a green vegetable.

the cold stock, and add the rice. When all have boiled slowly for 20 minutes, the rice should have absorbed the stock. Serve with cheese grated over.

SAVOURY RICE (Italian).
1 breakfastcupful of rice, 4 tablespoonfuls of grated cheese (Parmesan or other cheese), 1 oz. of butter, a pinch of saffron, pepper and salt to taste. Boil the rice with water as above, then add the cheese, butter, saffron, and seasoning; mix all well, and serve.

SAVOURY RICE CROQUETTES.
½ lb. of Patna rice, 1-1/2 pints of milk, 1 lb. of Spanish onions, 1 oz. of butter, 2 eggs, 1 teacupful of raspings, Allinson’s oil for frying. Boil the rice in the milk until soft, and turn it out to get quite cold. Meanwhile chop the onions up fine and fry them brown in the butter. Form the cold rice into balls, and with the thumb of the right hand hollow them sufficiently to admit of their receiving a stuffing of fried onions, close them again carefully, dip them in the eggs beaten up and then in the raspings, and fry them in boiling oil a light brown. Serve with gravy. There are various stuffings which can be used instead of the onions—fried mushrooms chopped up, some olives chopped fine and mixed with hard-boiled yolks of eggs, &c.

SPANISH RICE.
6 onions, 6 tomatoes, 1-1/2 pints of vegetable stock, herbs and seasoning, 11/2 cupfuls of rice, butter. Fry the onions and tomatoes in butter until well browned, then place them with the seasoning into

25

2 oz. and mix all well. Beat the yolks of the eggs. and mix it lightly with the yolks. and a little nutmeg to taste. 1 finely chopped English onion. ½ a gill of milk. Butter a pie-dish. turnips. Serve hot or cold. 4 slices of Allinson bread toasted.). and let it fry over a gentle fire. 3 eggs. and fry the omelet in boiling butter or Allinson frying oil. 1 pint of milk. 1 breakfastcupful of cold boiled vegetables. FRENCH OMELET WITH CHEESE. 1 oz. of butter. fry the onion in 1-1/2 oz. and bake. pepper and salt. of grated cheese. and mix them with the milk. and seasoning. crush the toast or rusks with your hands. Beat up the eggs. 1 teaspoonful of dried mixed herbs. and fry as an omelet. some vege-butter or oil for frying. Meanwhile have the butter boiling hot in an omelet pan. Butter a pie-dish with the rest of the butter. 4 slices of Allinson bread. When it has risen. and mix it with the soaked bread. and pepper and salt to taste. 1 dessertspoonful of Allinson fine wheatmeal. pepper and salt to taste. of butter. OMELET HERB. and mix the lentils and eggs smooth. 3 ETS GARDENER’S OMELET. scatter the cheese over it. Serve with sauce. pepper and salt to taste. proceed as follows: To 1 teacupful of boiled lentils take 3 wellbeaten eggs. Soak the bread. Add the cheese. of butter. mix thoroughly with the beans. Bake the savoury for 1 hour or a little longer until well set. beat up the eggs and add them. 1 saltspoonful of nutmeg. and 1 oz. Add the herbs. 1 oz. cut the rest of the butter in little pieces. and soak them in the egg and milk. pepper and salt to taste. Fry the mixture as an omelet in boiling butter. let the omelet cook a little longer. 1 pint of milk. fold over when the top is still creamy.OMEL dessertspoonfuls of water. &c. of butter. minced fine (green peas. some sandwich mixture you wish to use up. the cheese and seasoning to the meal and milk. of grated cheese. pepper and salt to taste. CHEESE OMELET. OMELET LENTIL. 26 . Beat the eggs and milk well together. carrots. It you have any cold boiled lentils. Add 1 dessertspoonful of water to each egg. 1 good tablespoonful of finely chopped parsley. and seasoning. 2 oz. of butter. add to them the water and seasoning. 2 tablespoonfuls of grated cheese (Gruyère or Parmesan). or Allinson rusks. FRENCH BEAN OMELET. pour the mixture into it. for instance. pour the mixture into it. parsley. Pass a heated salamander or coalshovel over the top of the omelet. 4 eggs. and scatter them over the top. potatoes. 3 eggs. whip the whites of the eggs to a stiff froth. pour in the mixture. 4 eggs. ¼ lb. nutmeg. Smooth the meal with the milk. Dissolve half of the butter and mix it with the other ingredients. 3 tablespoonfuls of cut boiled French beans. ½ a teacupful of milk. 3 eggs. add the vegetables and seasoning. rub the meal smooth with it. and serve immediately. 1 tablespoonful of Allinson fine wheatmeal.

3 oz. of fine breadcrumbs. and turn the omelet neatly out on a buttered dish. When tinned tomatoes are used the juice may be made hot and the bread soaked in it instead of in milk and water. Beat the yolks of the eggs for 10 minutes with the sugar and lemon rind. ½ teaspoonful of powdered 27 . 1 large Spanish onion. pour the mixture into a well-buttered piedish or cake tin. 1 lb. Bake the omelet in a quick oven for 10 to 15 minutes. beat the whites of the eggs to a stiff froth. bake them in a pie-dish with the butter and seasoning. beat up 1 egg. and orange water. OMELET TOMATO (1). 3 oz. 2 oz. Stew the finely chopped onions in the butter for 20 minutes in a covered-up saucepan. 2 eggs. and 1 dessertspoonful of orangeflower water. beat the eggs well. the grated rind of ½ a lemon. until quite soft. 1 oz. mix all up thoroughly. pour the mixture over the breadcrumbs. Mix the whole together. 6 eggs. Peel and slice the onions. OMELET SOUFFLÉ. breadcrumbs. or until done. 4 eggs. put in a pie-dish. of breadcrumbs. place a few small pieces of butter on the top. cheese. of butter. 3 eggs. parsley. 4 medium-sized English onions. mix them with the milk. of sifted castor sugar. 3 eggs. Cut the macaroni into little pieces. pepper and salt to taste. This is made in almost the same way as the savoury omelet. 1 dessertspoonful of potato flour. Soak Allinson wholemeal bread in cold milk and water until soft. ½ a saltspoonful of nutmeg. of Allinson breadcrumbs. and turn the mixture into one or more wellbuttered shallow tins. and nutmeg. 1-1/2 oz. ½ lb. 3 oz. Set it in the oven for about 10 minutes. mix all well. and serve immediately with a little castor sugar sifted over it. cut the tomatoes up. and mixed with the ingredients given above. of butter. and bake in a moderately hot oven. of boiled cold macaroni. Meanwhile beat the butter in the omelet pan. 1-1/2 oz. of powdered sugar. 2 averagesized tomatoes are cut up fine. Put the mixture into a greased pie-dish. Put the yolks of the eggs into a large basin. OMELET TOMATO (2). 4 eggs. and mix them with the macaroni. OMELET TRAPPIST. add these to the other ingredients. of grated cheese. and pepper and salt to taste. but without the addition of flavouring herbs. pepper and salt to taste. potato flour. and mix them lightly with the other ingredients. grate 1 onion. and fry the omelet over a gentle fire. Let all simmer for 20 minutes. of butter. when boiling pour the mixture into it. add pepper and salt. Whip the eggs up. 1 oz. mix it with the other ingredients.OMELET MACARONI. 4 oz. Serve with tomato sauce. and bake about ½ hour. of butter. and add a few flavouring herbs. Whip the whites of the eggs to a very stiff froth. of tomatoes. of butter. of butter. Eat with vegetables and potatoes. add the sugar. When it begins to set round the sides shake it very gently from side to side. 1 dessertspoonful of finely chopped parsley. Add the seasoning. Serve immediately. OMELET ONION. 4 tablespoonfuls of milk. add the eggs well beaten. OMELET SAVOURY. 1-1/2 oz. and bake the Soufflé in a moderately hot oven from 10 to 15 minutes. then rub smooth. 1-1/2 oz. 2 oz. OMELET SOUFFLÉ (SWEET). and the baked onions. and beat all well with a wooden spoon for 10 minutes. and fry the omelet with the butter in a large frying-pan. pepper and salt to taste.

and serve immediately. 3 eggs. Fry a pale golden colour. Make the rest of the butter boiling hot in an oval omelet pan. pepper and salt to taste. Melt the butter in an omelet pan. 1 tablespoonful of castor sugar. 2 tablespoonfuls of water. ½ pint of new milk. Whip the yolks of the eggs well. and ½ a teacupful of new milk. 5 eggs. beat the eggs well. and mix with the other ingredients. and fry the omelet till lightly browned. 2 oz. cinnamon and sugar to taste. the size of the dish on which it is to be served. double it. Moisten the breadcrumbs with the milk. and sugar. Serve immediately with sugar sifted over it. the milk. 2 oz. of butter. Just before frying the omelet. Spread some jam on the omelet. SWEET OMELET (3). Mix all well and smoothly. spread the mixture in it. SWEET OMELET (1). ½ gill of boiling milk. of butter. Melt the butter in the fryingpan. 1 oz. add the eggs well beaten. of butter. half the butter melted. add the lemon juice and the whites of the eggs whipped to a stiff froth. SWEET OMELET (2). and serve at once. Sift sugar over it. and 1 teaspoonful of Allinson fine wheatmeal. and turn it on to a hot dish. sugar to taste. stir in the sugar.herbs. Smooth the wheatmeal with the milk. 4 eggs. adding the grated rind of the lemon. 28 . and fry the omelet a golden brown both sides. Make the butter boiling hot in a frying-pan. the herbs and seasoning. and pour the mixture into the hot butter. some raspberry and currant jam. and fry till lightly browned. The inside of the omelet should remain creamy. 1 lemon.

Scotch kail. A very palatable way of serving potatoes. such as Cabbages. &c. Potatoes also require a good deal of care. carrots or celery. The English way of boiling them is not at all a good one. then it is returned to the saucepan with a piece of butter. of artichokes. When the greens are tender. Most of these vegetables are very nice with a white sauce. to 2 lb. the potatoes should be lightly shaken to allow the moisture to steam out. There are a number of recipes in this book giving savoury ways of preparing them. otherwise they very soon become sodden. A good many vegetables may be steamed with advantage. 2 lbs. turnips.. Potatoes which have been baked in their skins should be pricked when tender. an onion cooked with it greatly improves the flavour. or steamed with or without the skins. sea kale. this should be saved as stock for soups or sauces. in order that they should brown evenly. after being boiled in a little water. parsnips. and is most delicious in that way. and adding a small piece of butter (1 oz. cook it a few minutes longer. as they are prepared very much alike everywhere in England. Scotch kail. &c. When the spinach is cooking a little Allinson fine wheatmeal. they should be turned occasionally. is added to bind the spinach with the juice. as most of the soluble vegetable salts. smoothed in 1 or 2 tablespoonfuls of milk. 1 oz. &c. or vege-butter. which are so important to our system. Spinach is a vegetable which English cooks rarely prepare nicely. turned on to a board. they should be placed over the fire after the water has been strained. a little nutmeg. carrots are particularly pleasant with parsley sauce. cauliflower. any water which is not absorbed should be thickened with a little Allinson fine wheatmeal and eaten with the vegetables. sprouts. and chopped very finely. of Allinson fine 29 . of greens) and a little salt. this is drained off when they are tender. and I will now make a few remarks on the cooking of plain vegetables. are lost through it. A much better way for all vegetables is to cook them in a very small quantity of water. and serve it with slices of hard-boiled egg on the top. potatoes are plainly boiled. Green vegetables are generally boiled in a great deal of salt water. is to peel them and bake them in a tin with a little oil or butter. Any way of preparing greens is better than boiling them in a large saucepanful of water and throwing this away. From a health point of view they are best baked in their skins.VEGETABLES GREEN VEGETABLES (General Remarks). ARTICHOKES À LA SAUCE BLANCHE. I have not given recipes for the cooking of plain greens. the Continental way of preparing it is as follows: The spinach is cooked without water. I may just mention that Scotch kail. swedes. This is not a very hygienic way of preparing potatoes. or the skins be cracked in some way. cabbage. A great number of them. can be prepared this way. with a little salt.. In the case of vegetables like asparagus. turnip-tops. and the vegetables then served. or a few very finely chopped eschalots and some of the juice previously strained. parsnips. Brussel sprouts. should be treated exactly as spinach. for instance. Savoys. When peeled. artichokes. which cannot always be stewed in a little water. when quite tender it is strained. This makes them mealy and more palatable.

a dash of pepper. Cut up the celery into pieces. CARROTS WITH PARSLEY SAUCE. Proceed as in the recipe for “Celery à la Parmesan. or water if milk is not handy. the liquid can be thickened CELERY (STEAMED) WITH WHITE CHEESE SAUCE. Put it into salt water to force out any insects in the cauliflower. ¾ pint of milk. cut the cabbage in four pieces lengthways. boil it up.” add the cheese to the sauce. ASPARAGUS (BOILED). CAULIFLOWER WITH WHITE SAUCE. and boil gently and steadily for 20 to 30 minutes. Peel the artichokes. pepper and salt to taste. ¾ pint of milk. butter. and put them into cold water as they are done. juice of ½ a lemon. and add the egg well beaten. Set it over the fire with ½ pint of water. when it is quite tender. and serve the same with sauce as above. and dish on to rounds of toast with the points to the middle. Trim the cauliflower. 1 oz. and let them simmer for ten minutes. 2 oz. Simmer the celery gently until tender. and then shred it up fine. and cut them all the same length. 30 . strew it well with some of the breadcrumbs. and bake the celery until brown. 1 egg. cut them into slices ½ an inch thick and place them on a dish. smooth this with a little milk. 1 oz. put the butter over it in little bits. sprinkle the rest of the breadcrumbs over the top. Serve very hot with baked potatoes. drain it and put it into the stewpan with the milk. Scrub and wash as many carrots as are required. 1 egg. Make a white sauce as directed in the recipe for “Onions and white sauce. ½ pint of milk. Wash the cabbage as often as is necessary in pure water after this to clean it and remove the salt. Serve with them rich melted butter in a tureen.wheatmeal. of butter. Let it cook very gently for 2 hours. when the sauce has thickened. pour it over the artichokes. 1 cupful of breadcrumbs. and serve with white sauce. 2 lbs. cover with boiling water. 1 egg. 1 tablespoonful of Allinson fine wheatmeal. put it aside to cool a little. Cook them in a little water or steam them until quite tender. pepper and salt. Remove the outer coarse leaves. and serve. and pour in the celery. with a little fine wheatmeal. Prepare the celery as in previous recipe. boil it in water for 10 minutes. and well wash the pieces in salt water. ½ oz. and serve. Make a sauce of the milk and meal with seasoning. juice of ½ a lemon. of artichokes. Scrape the white parts of the stalks quite clean. CABBAGE. The salt is added because it kills any insects which may be present. then slice them and place them in a saucepan. add a little salt. wash it well in fresh water and boil quickly until tender. Pour the sauce over the carrots. of grated Parmesan or any other cooking cheese. and boil them in water until tender. beat up the egg with the lemon juice and add both to the sauce. Tie them up into bundles. pepper and salt to taste. After soaking. cutting away only the bad and bruised leaves and the coarse part of the stalk. 2 heads of celery. remove it from the fire. and a very little salt.” and stir into it a handful of finely-chopped parsley. ARTICHOKES À LA PARMESAN. CELERY (ITALIAN). Butter a shallow dish. Now put them into a saucepan. Take them out of the water as soon as they are tender. of butter.

have the water and butter ready in a saucepan with the herbs. stirring it until the cheese is dissolved. which will take about 1 hour. and fry the whole a light brown on both sides. Wipe them dry with a cloth. thicken it with the cornflour smoothed first with a spoonful of water. This is very savoury. making an incision crossways on the top. 1 lb. then stir in the yolk of egg with the lemon juice. 1 dessertspoonful of Allinson cornflour. 1 dessertspoonful of Allinson cornflour. Then add enough water to make gravy. of butter. ½ pint of milk. Peel and slice the onions. place the celery on it. and serve. and seasoning. 1 dessertspoonful of flour. and place it in a vegetable steamer. Peel and clean the mushrooms. and serve very hot. 1 oz. of butter. boil it for 1-1/2 to 2 31 . and fry them a nice brown in the butter. Tie the leeks in bunches and steam them until tender. season with pepper and salt. Thicken with the cornflour. 2 oz. of Spanish onions. Keep them covered for 2 hours. 2 oz. 2 or 3 heads of celery (according to quantity required). Have ready some Allinson plain rusks on a flat dish. Remove the coarse part of the green stalks of the leeks. 1-1/2 oz. LEEKS. and last add the grated cheese and seasoning. and let them brown after that. which consists of a large saucepan over which is fitted a perforated top. Baste the onions from time to time with the butter. pour the sauce over them. and put in a baking-dish with ½ oz. Stew the mushrooms in this for 10 to 15 minutes. ONIONS (BRAISED). vegebutter. of mushrooms. Add a little pepper and salt. let the sauce simmer. and let the celery steam for 1-1/2 hours. ONIONS (SPANISH) (BAKED). 1 oz. For the sauce you need: 1 pint of milk. Boil the milk with the butter. pepper and salt to taste. 3 eggs. Make a white sauce as for the cauliflower. saving them for flavouring soups or sauces. of onions. pour the sauce over. Let all gently simmer for a few minutes. the butter and seasoning. or oil. and if necessary use a brush to get out the sand. dust them over with pepper and salt. pepper and salt to taste. of butter or oil. Scotch kail is best after there has been frost on it. which will take about 1-1/2 hours. 2 lbs. and bake them for 3 hours. ½ SCOTCH OR CURLY KAIL. of grated cheese. Eat with wholemeal toast. Wash the kail. and serve. 1-1/2 oz. of butter on each large onion. of butter. Remove the outer hard pieces from the celery. and wash them in water with a dash of vinegar in it. Melt the butter in a frying-pan. beat the eggs. pepper and salt to taste. pepper and salt to taste. Peel as many onions as are required. and fry them for 10 or 15 minutes. 1 lb. wash well and cut up in pieces about 3 inches long. MUSHROOMS (STEWED). the yolk of 1 egg. Put the leeks on pieces of dry toast on a flat dish. or half that quantity on small ones. slice the onions. add them to the onions. ONION TORTILLA.leaving it in long pieces. If the leeks are gritty cut them right through and wash them well. ½ teaspoonful of herbs. Set over the fire with ½ pint of water. add pepper and salt. juice of ½ a lemon. CELERY (STEWED) WITH WHITE SAUCE. and cut away the coarse stalks. Let cook gently until the celery is quite tender. of butter. and is much liked. and serve. and stew the onions for 20 minutes. pint of water. ½ saltspoonful of nutmeg. add the thickening and the milk.

32 . Have ready 1 or 2 hard-boiled eggs cut in slices. Into the saucepan in which the kail was cooked put a piece of butter. and brown it very slightly. and a little lemon juice. stirring it a few times to prevent it burning. pressing the water out with a wooden spoon or plate. and serve. and set it over the fire in a saucepan without any water. add pepper and salt to taste. melt it. Mash them up in a saucepan over the fire. Peel and wash the turnips. mix it well with the butter and meal. let it cook for a minute. as enough water will boil out of the spinach to cook it. Return the spinach to the saucepan. of butter. and keep stirring the meal and butter for 1 minute over the fire. Drain it when soft and chop it fine like spinach.hours in a small quantity of water. Pile the mashed turnips on a flat dish. SPINACH. then strain it through a colander. and decorate the spinach with them. of spinach. and the juice of ½ a lemon to 4 lbs. mixing with them 1 oz. Return the chopped Scotch kail to the saucepan. Then add some of the drained-off kail wafer and stir it smooth with the browned flour. until enough water has boiled out of the spinach to prevent it from catching. and add as much of the strained-off water as is necessary to moisten it. of butter. add pepper and salt to taste. and stir into it 1 tablespoonful of Allinson fine wheatmeal. adding a chopped up onion. Use 1 oz. when melted. stir into it a spoonful of Allinson fine wheatmeal. Wash the spinach thoroughly. and pour a white sauce over them. and steam them until tender. an even tablespoonful of the meal. Let the spinach cook 20 minutes. Heat it gently at first. Put a piece of butter in the saucepan in which the spinach was cooked. TURNIPS (MASHED). Let the spinach heat well through before serving.

APPLE SOUFFLÉ.. 1 gill of new milk or half milk and half cream. of castor sugar (or more if the apples are very sour). and stir until it boils..49 1. and mix it with the apples.00 lightly boiled. 1 gill of milk. cut up. Eggs often crack when they are put into enough boiling water to well cover them.22 12. especially when dishes are wanted quickly. of Parmesan or other good dry. Fat . If they are not covered with water there is less danger of them cracking. 8 oz.55 12. As they are a highly nutritious article of food. and the juice of 1 lemon. Beat them quite smooth. Water . There are various ways of preserving eggs for the winter. Pare. Eggs are most easily digested raw or very CHEESE SOUFFLÉ. 1 oz. 71.. ====== ====== Eggs take a long time to digest if hard boiled. and best cooked thus for invalids. 2 oz.16 -----100. of Allinson cornflour. They can be prepared in a great variety of ways. owing to the sudden expansion of the contents. next week the rounded end down.. of 33 . Smooth the cornflour with the milk. 4 eggs.. Bake for 20 minutes in a moderately hot oven. 1 oz. mix them lightly with the rest. and serve at once. set the basin or saucepan on the side of the stove. whilst stale ones look cloudy and opaque. they should not be indulged in too freely... 4 apples. Eggs are a good food when taken in moderation. beat the yolks well... The best way of lightly boiling an egg is to put it in boiling water.. of Allinson fine wheatmeal. and every week turn the eggs. Whisk the whites to a stiff froth.24 15.11 12. and few cakes are made without them. Another very good way is to have stands made with holes which will hold the eggs.12 -----100. and let it stand just off the boil for five or six minutes... in fact everything required for building up the organism of the young bird. cooking cheese. Nitrogen . and stew the apples with the sugar and lemon juice until they are reduced to a pulp.. then turn the mixture into a basin to cool. and pour the whole into a buttered Soufflé tin. They enter into a great many savoury and sweet dishes. so that one week they stand the pointed end down.00 Duck’s egg. and return them to the stewpan.11 1.. 1 oz.. Separate the yolks from the whites of the eggs.. but the white of the egg is pure albumen (or nitrogen) and water. 4 eggs. Keep these stands in an airy place in a good current of fresh air. Mineral matter 74.. One can easily tell stale eggs from fresh ones by holding them up to a strong light. and mix them with the apple mixture. All the fat of the egg is contained in the yolk. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg.. Eggs contain both muscle and bone-forming material. one of the best is by using the Allinson egg preservative...EGG COOKERY Eggs are a boon to cooks. A fresh egg looks clear and transparent.

6 oz. and heat them up in the sauce. turn the mixture into a buttered Soufflé tin. beating all well. 1 teacupful of tinned tomatoes or ½ lb. break the eggs over it. mix it lightly with the other ingredients. of grated cheese. Whip up the eggs. and drop the yolks of the eggs. and chocolate. pepper and salt. Turn into a basin. and stir into it gradually the yolks of the eggs. 2 large bars of chocolate. into the mixture. 6 eggs. and salt. pepper and salt to taste. a serviette should be pinned round it before serving. and vanilla essence to taste. and bake the Soufflé for 15 minutes. Put on hot buttered toast. when cold. 1 oz. of butter (if only 1 egg is prepared ½ oz. mustard. CHOCOLATE SOUFFLÉ. until it becomes a smooth and thickish mass. of butter. add 1 dessertspoonful of water for each egg. the sugar. 2 oz. Grate the cheese and stir it in. EGG AND TOMATO SANDWICHES. and salt to taste. EGG AND TOMATO SAUCE. and serve. stir in the wheatmeal. EGG AND CHEESE FONDU. they should be scalded and skinned before cooking. of the crumb of the bread. 1 oz. set aside to cool. This is an extremely tasty French dish. Pour in the milk. The mixture. a little made mustard. Melt the butter in a flat dish. sprinkle the cheese over them. Whip the whites of the eggs to a stiff froth. 1 medium-sized English onion. 1 teaspoonful of curry powder. Heat the butter in a frying-pan or small stewpan. as in the previous recipe. of castor sugar. Serve very hot. Butter a pie-dish. Previously soak the bread in milk or water. mustard. and cook the tomatoes in it until most of the liquid is steamed away. Let it simmer for 10 minutes. Beat up the eggs and stir them into the cooled EGG AND CHEESE. mix in the cheese. and thicken the sauce with it. and season to taste. and ½ oz. is excellent for sandwiches. 1 teacupful of tomato sauce. thickened with 1 dessertspoonful of Allinson fine wheatmeal. and pour it over the eggs. Cream the butter. which should be well seasoned. serve very hot on a flat dish. and let the mixture cool. chop them very fine. Melt the butter in a saucepan. Add ½ pint of water and a little salt. When hot stir in the mixture of egg and cheese. pepper. 5 eggs. and pour the mixture into a buttered pie-dish or cake tin. then rub through a sieve. Melt the butter in a frying-pan. 4 eggs. 34 . and place the dish on the stove until the eggs are set. 6 hard-boiled eggs. of butter. pepper. of butter. 4 eggs. Smooth the curry and wheatmeal with a little cold water. If fresh tomatoes are used. and stir until the mixture is set and comes away from the sides of the saucepan.butter. pepper. Return the sauce to the stewpan. and serve immediately. fresh ones. Add vanilla and the whites of the eggs whipped to a stiff froth. of butter must be used). If the Soufflé is baked in a cake tin. 2 oz. 1 dessertspoonful of Allinson fine wheatmeal. and fry them in the butter in a stewpan until brown. separate the yolks of the eggs from the whites. 3 oz. one by one. pour into it the thickened milk. To each egg ½ its weight in grated cheese and a ½ oz. Squeeze it dry. of butter. and add to it the other ingredients. shell the eggs. 1 cooking apple. 1 teacupful of milk. Bake in a moderate oven until the eggs are just set. with sippets of Allinson wholemeal toast. Bake ¾ of an hour. and salt to taste. season with mustard. CURRIED EGGS. and salt to taste. Keep stirring it with a knife. and pepper and salt. Heat the tomato sauce. Prepare the onion and apple. break the eggs carefully into it without breaking the yolks.

Beat the eggs. EGGS À LA DUCHESSE. ½ a teacupful of cream or milk. pepper and salt to taste. as the eggs easily curdle when the oil is stirred in too fast. and pour the rest over the salad. pepper and salt to taste. and serve with lady fingers. Mix part of it with the eggs and potatoes. Smooth the mustard with a little lemon juice. and some butter. stirring with a wooden spoon quickly all the time. Cut the potatoes and eggs into slices. the curdled mayonnaise. Great care should be taken. The mayonnaise should be made in a cold room. 6 hard-boiled eggs. as it may curdle if made in a hot room. and mix all well together. a piece of vanilla 2 inches long. 1 lb. 6 eggs. 1-1/2 gills of good salad oil. break the eggs over them. add the lemon juice. and finish with a layer of bread well buttered. Allinson rusks. Melt the butter in a frying-pan. 6 hard-boiled eggs. 1 saltspoonful of mustard. in summer use 1 large breakfastcupful of boiled and chopped spinach. 4 eggs. then turn the mixture into a bowl to get cold. drop by drop. Drop the oil into them. Butter a piedish and line it with slices of bread and butter. the yolks of 2 eggs. or until brown. and sprinkle with breadcrumbs. nutmeg. some apricot or other jam. Pour over the whole the milk. sugar to taste. thicken the milk with it. EGG SAVOURY. add the vinegar and seasoning when done. 1 Spanish onion. Should an accident happen. EGGS À LA BONNE FEMME. beat up another yolk of egg and start afresh with a little fresh oil. in winter Scotch kale prepared the same way. smooth the cornflour with a spoonful of water. ½ pint of milk. and use for sandwiches. 1 quart of milk. and stir it over the fire until it thickens. and add lemon juice or seasoning as required. Peel and slice the onion. pepper. Pour the mixture into the butter. and 2 tablespoonfuls of breadcrumbs. the juice of ½ a lemon. and place in it the yolks of the eggs beaten up. then add again oil and lemon juice alternately until all the oil is used up. dust them with pepper and salt.tomatoes. pepper. of cold boiled potatoes. or bread fried in butter. Vinegar may be used instead of lemon juice if the latter is not conveniently had. Taste the mayonnaise. Take a clean cold basin. 4 eggs. 35 . 1 teaspoonful of vinegar. EGG SALAD WITH MAYONNAISE. let it simmer for a few EGG SALMAGUNDI WITH JAM. Splice the vanilla and let it boil with the milk and sugar. remove the vanilla. dust these with pepper and salt. Spread a layer of spinach and a layer of slices of eggs. 1 oz. Repeat the layers. 1 tablespoonful of Allinson cornflour. shelled and sliced. 1 oz. of butter. and salt. drop it in spoonfuls in the boiling milk. of butter. and fry it brown in the butter. and salt to taste. and bake until the eggs are set. adding seasoning to taste. dust with nutmeg. and when going on well stir in. Place a few bits of butter on the top. some very thin slices of bread and butter. Have ready the whites of eggs whipped to a stiff froth. When the mayonnaise gets very thick add carefully a little lemon juice to thin it down. and bake the savoury from 20 to 30 minutes. and stir it in last of all with sufficient pepper and salt. pepper. Make the mayonnaise as follows. Spread the onion on a buttered dish. garnish with watercress. drop by drop. Stir the eggs and tomatoes with a knife until set. and salt to taste. Stir in some jam. lemon juice. especially in the beginning. and let it cook gently for 2 or 3 minutes. and mix with them the cream or milk and the lemon juice. the juice of ½ a lemon. which will only take a few minutes.

1 dessertspoonful of Allinson fine wheatmeal. Warm the cabbage with the butter and the milk. or ½ teaspoonful of dried powdered sage. thicken it with the flour. sprinkle them thickly with the grated cheese. beat up the yolks of the eggs. Last of all. of butter. and scatter the butter in bits over the breadcrumbs. Half the quantity will make a fair dishful. and serve on sippets of toast. and season with pepper and salt. and salt. of butter.minutes until the egg snow has got set. Slice the eggs. taking care not to curdle them. When the mushrooms have stewed 10 minutes. and put them into the sauce. remove the yolks. FRENCH EGGS. and pepper and salt to taste. 1 dessertspoonful of finely chopped parsley. and bake for 20 minutes. of butter. put in the parsley. Let the milk cool a little. Put the halves together. 6 oz. ½ pint of milk. pepper and salt to taste. mix them carefully with the milk. chop up the eggs and mix them with the mushrooms. Spread the breadcrumbs over the top. 1 oz. 4 eggs. and proceed as follows: Chop up the onion very fine with the sage and parsley. Stew the mushrooms in the butter. drain off the liquid. and take off the shells. nutmeg. MUSHROOM SOUFFLÉ. add the mushroom liquor. and dust with nutmeg. stir the whole over the fire to let the eggs thicken. Mix all together and season with pepper and salt. and some paste rolled thin. and salt to taste. set them in cold water. Peel. 6 eggs. When the milk is thickened shell the eggs. of butter. which should be a teacupful. 1 oz. and add the onion and herbs. MUSHROOM AND EGGS. Turn the mixture into a shallow buttered pie-dish. pepper and salt to taste. pepper and salt to taste. and will make a nice side dish for dinner. wash. adding the parsley. place them on a well-buttered flat baking dish. cut them into quarters lengthways. of Allinson fine wheatmeal. EGGS AND CABBAGE. but not pouring it over the snow. which will take about 15 minutes. in half lengthways. serve when quite cold. Bake until the breadcrumbs begin to brown. Pound the yolks very fine. and serve with sippets of toast laid in the bottom of the dish. brush them over with the white of egg. Serve with vegetables and sauce. of butter or vege-butter. Let the mixture cool. 1 large breakfastcupful of cold boiled cabbage. of grated cheese. made of 6 oz. a little nutmeg. and place them in a glass dish. 1 teacupful of milk. Cut them 36 . smoothed previously with a little cold milk. a few leaves of fresh sage. 1 teaspoonful of parsley chopped very fine. ¼ lb. Boil the eggs for 10 minutes. a few sprigs of Parsley. 2 tablespoonfuls of breadcrumbs. 1 oz. of mushrooms. fill the whites of the eggs with the mixture. 2 oz. Boil the milk with the butter. 3 hard-boiled eggs. season to taste. 3 eggs. and cut in small pieces the mushrooms. pepper. and bake until the pastry is done. of mushrooms. 1 small English onion. 1-1/2 oz. meanwhile beat up the eggs. of Allinson fine wheatmeal. but do not allow it to boil. enclose them in paste. pepper. and a little cold water. stirring the mixture well until quite smooth and thick FORCEMEAT EGGS. 6 hard-boiled eggs. and season well. heat all well through. 1 oz. 1 oz. and when this is well mixed with the butter. stir into it the wheatmeal. Melt the butter in a little saucepan. and stew them in ¾ of a teacupful of water. Any kind of cold vegetables mashed up can be used up this way. pepper and salt. 4 hard-boiled eggs. pour the custard into the glass dish. of butter. ½ oz. EGGS AU GRATIN. remove the snowballs with a slice.

SAVOURY CREAMED EGGS. and proceed as in “Sweet Creamed Eggs. and last of all the whites of the eggs whipped to a stiff froth. Bake from ½ an hour to ¾ of an hour in a moderately hot oven. ½ oz. and then slipped into the rapidly boiling water. sugar. and bake the Soufflé 15 minutes. 2 oz. POACHED EGGS. and a slice of hot buttered toast. and serve immediately with stewed fruit. the sugar. Stew the rice in the milk with the butter. To each egg take 2 tablespoonfuls of cream or milk. remove the eggs from the water with an egg-slice. eggs are best poached in a large frying-pan nearly filled with water. of butter. season with nutmeg. When the rice is tender remove the peel. ½ pint of milk. of butter. stir in the flour. Unless an egg-poacher is used. the sugar. Scotch kale. of Allinson fine wheatmeal. Season to taste. vanilla essence or the peel of ½ a lemon. Whip the whites of the eggs to a stiff froth. nutmeg. and lastly. and mix them lightly with the rest. the grated rind of ½ lemon. Turn the mixture into a wellbuttered dish. Each egg should first be broken into a separate cup. 3 oz. and stir each yolk separately into the mixture in the basin. cover them up and allow them to boil only just long enough to have the whites set. sprinkle well with parsley. Quite newly laid eggs take a little longer. a little chopped parsley. mix well. 1 pint of milk. of ratafias. when they are served laid on the vegetables. 6 oz. and turn all into a basin and let it cool a little. and almonds. Turn the mixture into a buttered pie-dish or cake tin. Turn the mixture into a buttered piedish or Soufflé tin. of ground almonds (half bitter and half sweet). and the lemon peel. of cold boiled and grated potatoes. of castor sugar. and bake in a moderately hot oven from ¾ of an hour to 1 hour. Then stir in the mushrooms. with alternate layers of ratafias. 4 eggs. which will take about 2 minutes. Cream the butter in a basin. Stir in the yolks of the eggs. as the eggs will then set more quickly. of rice. then stir in the potatoes and breadcrumbs. 6 eggs. of sifted breadcrumbs. of castor sugar. pour the mixture into it. and salt. like spinach. Let it cool a little. and bake the Soufflé for 20 minutes in a hot oven. beat for 10 minutes. 37 . which is done by stirring it round the sides of the basin until soft and creamy. Sprinkle with castor sugar. pepper. 6 eggs. A little vinegar and salt should be added to the water. and let all cool. Poached eggs are also a very nice accompaniment to vegetables. Separate the yolks from the whites of the eggs.and coming away from the sides of the saucepan. 2 oz. then stir in the yolks of the eggs well beaten. &c. and stir them lightly into the mixture.. if the latter is used for flavouring. and then add the milk. the lemon rind. POTATO SOUFFLÉ. Butter the cups as in the last recipe. and salt to taste. Separate the yolks of the eggs from the whites. the whites of the eggs whipped to a stiff froth. 2 oz. sugar to taste. beat up the eggs. 2 oz. and slip them on the toast. Melt the butter in a saucepan. and serve at once. and 1-1/2 oz. RICE SOUFFLÉ. when it will make a slight crackling noise. ¼ lb. 2 oz. SAVOURY SOUFFLÉ. Have ready hot buttered toast. Always have plates and dishes very hot for all kinds of egg dishes. Have ready a buttered Soufflé tin. Whip up the whites of the eggs to a stiff froth. or flavour with vanilla essence. stirring all until the mixture is quite smooth and thick and comes away from the sides of the saucepan. pepper. and 1 oz. and beat each separately into the rice for 2 or 3 minutes. RATAFIA SOUFFLÉ. of butter.” Serve hot.

4 eggs, 1 oz. Allinson fine wheatmeal, 1 gill of milk, 1 tablespoonful of finely chopped parsley, 1 dessertspoonful of finely minced spring onions, 1 oz. of butter, pepper and salt to taste. Proceed as in Cheese Soufflé, adding (instead of cheese) the parsley and onion.

STIRRED EGGS ON TOAST.
4 eggs, 1 oz. of butter, pepper and salt, 3 slices of hot buttered toast. Whip the eggs up well, add a dessertspoonful of water for each egg, and pepper and salt to taste. Heat the butter in a frying-pan, stir in the eggs over a mild fire. Keep stirring the mixture with a knife, removing the egg which sets round the sides and on the bottom of the frying-pan, and take the mixture from the fire directly it gets uniformly thick. It should not be allowed to cook until hard. Place the stirred eggs on the toast, and serve on a very hot dish. This quantity will suffice for 3 persons.

SCALLOPED EGGS.
½ dozen hard-boiled eggs, ½ pint of milk, 1 dessertspoonful of Allinson fine wheatmeal, 1 oz. of cheese, 3 tablespoonfuls of brown breadcrumbs, and 1 oz. of butter. Shell and quarter the eggs; grease a shallow dish with part of the butter, and put the eggs in it. Make a thick sauce of the milk, wheatmeal, and cheese, adding seasoning to taste. Pour it over the eggs, cover with breadcrumbs; cut the rest of the butter in little pieces, and scatter them over the breadcrumbs. Bake till nicely browned.

STUFFED EGGS.
4 hard-boiled eggs, 8 Spanish olives, ½ oz. of butter, pepper and salt to taste. Halve the eggs lengthway, and carefully remove the yolks. Pound these well, and mix them with the olives, which should be previously stoned and minced fine; add the butter and pepper and salt, and mix all well. Fill the whites of the eggs with the mixture. Pour some thick white sauce, flavoured with grated cheese, on a hot dish, and place the eggs on it. Serve hot.

SCOTCH EGGS.
5 hard-boiled eggs, 1 breakfastcupful of Allinson breadcrumbs, 1 Spanish onion, 1 teaspoonful of powdered sage, 1 dessertspoonful of finely chopped parsley, 1 egg, 1 oz. of butter, pepper and salt to taste, some oil, vege-butter, or butter for frying. Grate the onion, melt the butter, beat up the eggs, and mix them together with the breadcrumbs, herbs, and seasoning. Beat the forcemeat smooth, shell the eggs, cover them completely with a thick layer of forcemeat, and fry them a nice brown. Serve with brown gravy.

SWEET CREAMED EGGS.
To each egg allow 2 tablespoonfuls of cream, or new milk, 1 teaspoonful of strawberry or raspberry and currant jam, 1 thin slice of buttered toast, sugar and vanilla to taste. Butter as many cups as eggs, reckoning 1 egg for each person. Place the jam in the centre of the cup; beat up the eggs with the cream or milk, sugar and vanilla, and divide the mixture into the cups. Cover each cup with buttered paper, stand the cups in a stew-pan with boiling water, which should reach only half-way up the cups, and steam the eggs until they are set—time from 8 to 10 minutes. Turn the eggs out on the buttered toast, and serve hot or cold.

SPINACH TORTILLA.
4 eggs, 1 oz. of butter, a teacupful of boiled chopped spinach, lemon juice and pepper and salt to taste. Sprinkle the lemon juice over the spinach, and season well with pepper and salt, and fry it lightly in the butter. Beat the eggs and pour them into the mixture, let the tortilla set, then turn it with a plate, and set the other side. Serve hot.

SWISS EGGS.

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4 eggs, 3 oz. of Gruyère cheese, 1 oz. of butter, 1 teaspoonful of finely chopped parsley, pepper and salt to taste. Spread the butter on a flat baking dish; lay on it some very thin slices of the cheese. On these break the eggs, keeping the yolks whole; grate the rest of the cheese, mix it with the parsley; strew this over the eggs, and bake them in a quick oven for 5 to 7 minutes.

then proceed as before, stirring in one yolk after the other; season with pepper and salt, whip up the whites of the eggs, stir them with the other ingredients, pour into a buttered Soufflé pan, and bake 15 minutes.

WATER EGGS.
4 eggs, 1-1/2 oz. of sugar, the rind and juice of ½ a lemon. Boil the sugar and lemon rind and juice in ½ pint of water for 15 minutes. Beat the eggs well, and add to them the sweetened water. Strain the mixture through a sieve into the dish in which it is to be served, place it in a larger dish with boiling water in a moderately hot oven, and bake until set. Serve hot or cold.

TARRAGON EGGS.
4 hard-boiled eggs, ½ pint white sauce, 1 teaspoonful chopped tarragon, 1 tablespoonful tarragon vinegar, 2 yolks of eggs. Boil the eggs for 7 minutes, and cut them into slices. Lay them in a buttered pie-dish, have ready the sauce hot, and mix it into yolks, tarragon, and tarragon vinegar. Pour over the eggs, and bake for 10 minutes; serve with fried croûtons round.

TOMATO EGGS.
To each egg take 2 tablespoonfuls of tomato juice, which has been strained through a sieve; pepper and salt to taste. Batter a cup for each egg. Beat up the eggs, mix them with the tomato juice, season to taste, and divide into the buttered cups. Cover each cup with buttered paper, place them in a saucepan with boiling water, and steam the eggs for 10 minutes. Serve the eggs on buttered Allinson wholemeal toast.

TOMATO SOUFFLÉ.
4 eggs, 1 oz. of Allinson fine wheatmeal, ¼ lb. of fresh tomatoes or a teacupful of tinned tomato, 1 oz. of butter, 1 clove of garlic or 2 shalots, pepper and salt to taste. Pulp the tomatoes through a sieve. Rub the garlic round a small saucepan, and melt the butter, in it; or chop up very finely the shalots, and mix them with the butter. When the butter is hot, stir in the wheatmeal, then the tomato pulp, and stir until the mixture is thickened and comes away from the sides of the pan,

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SALADS
These wholesome dishes are not used sufficiently by English people, for very few know the value of them. All may use these foods with benefit, and two dinners each week of them with Allinson wholemeal bread will prevent many a serious illness. They are natural food in a plain state, and supply the system with vegetable salts and acids in the best form. In winter, salads may be made with endive, mustard and cress, watercress, round lettuces, celery, or celery root, or even finely cut raw red or white cabbage; pepper, salt, oil, and vinegar are added as above. As a second course, milk or bread pudding. Salads are invaluable in cases of gout, rheumatism, gallstones, stone in the kidney or bladder, and in a gravelly condition of the water and impure condition of the system.

CHEESE SALAD.
Put some finely shredded lettuce in a glass dish, and over this put some young sliced onions, some mustard and cress, a layer of sliced tomatoes, and two hard-boiled eggs, also sliced. Add salt and pepper, and then over all put a nice layer of grated cheese. Serve with a dressing composed of equal parts of cream, salad oil, and vinegar, into which had been smoothly mixed a little mustard.

CUCUMBER SALAD.
Peel and slice a cucumber, mix together ½ a teaspoonful of salt, ¼ of a teaspoonful of white pepper, and 2 tablespoonfuls of olive oil, stir it well together, then add very gradually 1 tablespoonful of vinegar, stirring it all the time. Put the sliced cucumber into a salad dish, and garnish it with nasturtium leaves and flowers.

ONION SALAD.
1 large boiled Spanish onion, 3 large boiled potatoes, 1 teaspoonful of parsley, pepper and salt to taste, juice of 1 lemon, 2 or 3 tablespoonfuls of olive oil. Slice the onion and potatoes when quite cold, mix well together with the parsley and pepper and salt; add the lemon juice and oil, and mix well once more.

ARTICHOKE SALAD.
Boil potatoes and artichokes separately, cut into slices; mix, add pepper, salt, oil, and vinegar; eat with Allinson wholemeal bread.

EGG MAYONNAISE.
4 medium-sized cold boiled potatoes, 6 hard-boiled eggs, 1 bunch of watercress, some mayonnaise. Slice the potatoes, and quarter the eggs. Arrange them in a dish, sprinkling pepper and salt in between; mix pieces of watercress with the eggs and tomatoes, pour over the mayonnaise, and garnish with more watercress.

CAULIFLOWER SALAD.
A medium-sized boiled cauliflower, 3 boiled potatoes, juice of ½ a lemon, 2 or 3 tablespoonfuls of oil. Cut up finely the cauliflower and potatoes when cold, mix well with the dressing, and pepper and salt to taste. A little mayonnaise is an improvement, but makes it rich.

POTATO SALAD (1).
Boil potatoes that are firm and waxy when cooked, and cut them in slices; let them soak in ½ gill of water, grate a

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of cold boiled potatoes. POTATO SALAD (2). French beans. and oil to taste. turnips. SPANISH SALAD. 1 small beetroot. add watercress. of cold boiled potatoes. and vinegar. 2 spring onions. add pepper. a little tarragon vinegar. pour it into the salad bowl. and add them to the potatoes. minced parsley. carrots. Eat with Allinson wholemeal bread. 2 of salad oil. salt. pepper. and pepper well together. Shred the lettuce. 2 tomatoes. Cold green peas. and before serving pour over some good mayonnaise. pepper. SUMMER SALAD. tomatoes. Cut up 1 lb. 4 tablespoonfuls of vinegar. or mustard and cress. oil. 41 . olives. place in a salad bowl with mayonnaise dressing. flavour with pepper. Garnish the beans with three tomatoes cut in slices and arranged in a circle one overlapping the other. oil. Mix the vinegar. and lettuce make a good cold salad for the summer. watercress. cut up the onions and olives. oil. and cress. and sliced apples or pieces of orange may be advantageously mixed with the other ingredients. 1 large lettuce. Hard-boiled eggs may be cut into slices and added. endive. salt. and vinegar as above. onions. These are made from mixtures of lettuce. tomatoes. The quantity of oil should be about three times the amount of the vinegar used. 1 head endive. and boiled and sliced beetroot. When oranges are added to a salad the onion must be left out. or any other raw or cooked green foods. 1 lb. Cut the potatoes in small pieces. and stir it well. two hard-boiled eggs. grate fine 1 onion and mix with these. tarragon vinegar. put these into a salad bowl. cucumber. salt. decorate with slices of egg and tomato and tufts of cress. salt. some spring onions.small onion and mix it with these. vinegar. Garnish with beetroot and parsley. salt. spring onions. Put into the centre of the bowl some cold dressed French beans or scarlet runners. SUMMER SALADS. mustard and cress. WINTER SALAD.

turn the cakes into the beaten egg and raspings. add the potatoes very finely mashed. Add the nutmeg. then place it on a dish in the shape of a ring. 1 lb. 6 oz. and a pinch of nutmeg. 1-1/2 oz. of potatoes well mashed. pepper and salt to taste. flour. and bake it ½ hour. POTATO PUFF. on the top of this. and fry them in oil or butter until brown. Serve with tomato sauce and green vegetables. oil the butter and mix this and the lemon juice with the rest of the ingredients. of butter. the rind and juice of ½ a lemon. turn the mixture into a buttered pie-dish. of butter. 1 oz.POTATO COOKERY POTATO BIRD’S NEST. of mashed potatoes. of butter. Fry the mashed potatoes a nice brown in the butter. 1 whole egg. of hot mashed potatoes. ½ a saltspoonful of nutmeg. beat the egg well. beat up the egg and mix it with the potatoes. 3 eggs. of butter. and place the eggs. Inside this spread the spinach. and milk should be well beaten separately before being used. 1 oz. 1 pint of mashed potatoes. as the success of the dish depends on this. and stir in the other ingredients. ½ a teaspoonful of mustard. pepper and salt to taste. Peel. POTATO PUDDING. ½ lb. 3 hard-boiled eggs. beaten to a stiff froth. seasoning. A plateful of mashed potatoes. shelled. flour. Beat the potatoes well with the yolks of the eggs and the seasoning. and 1 of the eggs well beaten. raspings. form the mixture into balls. add the cheese. of sugar. eggs. Beat the butter. 1 egg. also the other ingredients. of sugar. of spinach well cooked and chopped. POTATO CROQUETTES. 3 eggs. Serve as hot as possible. cheese. and seasoning. and grate the raw potatoes. 2 tablespoonfuls of Allinson fine wheatmeal. and form the mixture into cakes. wash. 1 gill of milk. when all is very thoroughly mixed. some Allinson nut-oil or butter for frying. pepper and salt. mix it with the mashed potatoes. 2 oz. and seasoning. Mix all well. some bread raspings. The potatoes. and last of all the whites of the eggs. of mashed potatoes. the yolks of 2 eggs. of grated 42 . and fry a nice brown. POTATO CAKES 3 fair-sized potatoes. 2 eggs. and fry the mixture like pancakes in oil or butter. 2 tablespoonfuls of Allinson fine wheatmeal. ½ pint of milk. 1 oz. of butter. 2 lbs. Beat up the second egg. Beat the butter with a fork until it creams. Turn the mixture POTATO CHEESECAKES. Beat all well together. add the eggs well beaten. 2 oz. pepper and salt to taste. 1 lb. Melt the butter and mix it with the mashed potatoes. mix the potatoes with the butter. whip the yolks of the eggs well with the milk. roll the balls in the egg and breadcrumbs. butter. parsley. 2 lemons. and a dessertspoonful of finely chopped parsley. POTATO CHEESE. mustard. 6 oz. 4 oz. ½ a saltspoonful of nutmeg. fill the mixture in a jar and keep closely covered. Grate the rind of the lemons and pound it well with the sugar in a mortar.

1-1/2 pints of mashed potatoes. 3 teacupfuls of mashed potatoes. a little nutmeg. add a little milk if necessary. brush them over with a pastry brush dipped in Allinson nut-oil or hot butter and bake them on a floured tin until brown. or. 1-1/2 lbs. if such is not handy. and the thyme. 3 tablespoonfuls of Allinson fine wheatmeal. ½ a saltspoonful of nutmeg. POTATO SALAD (MASHED). 1 oz. of butter (or Allinson nut-oil). 1 egg well beaten. 1 pint of mashed potatoes. make the mixture into little rolls 3 inches long. mix all together. and mix it with the mashed potatoes. POTATO ROLLS (Spanish). Warm the butter until melted. Brown the top with a salamander. 1 dessertspoonful of finely chopped parsley. Slice the eggs and beetroot. and bake it for 1 hour in a hot oven. and seasoning. 1 dessertspoonful of sugar. 2 hardboiled eggs. 1 teaspoonful of mustard. make the mixture into rolls. Mix the mashed potatoes. POTATO ROLLS (BAKED). Turn the mixture into a salad bowl or glass dish. 1 small beetroot. Serve with brown sauce and vegetables. of butter. Chop up the onion fine. Boil the potatoes till tender. oil and lemon juice. which will take from 10 to 20 minutes. 18 olives. and fry them brown. pass them through a potato masher into a hot dish. add seasoning. and a teaspoonful of powdered thyme. milk. 1 pint of mashed potato. pepper and salt to taste. form the mixture into sausages. mustard. 1 boiled Spanish onion. mash the yolks of the eggs quite fine and mix them smooth with the lemon juice. and add this. with a coal-shovel made red hot. Mash the potatoes well with one of the eggs. Slice the potatoes. 2 oz. and egg well together. Any good salad dressing may be used. pepper and salt to taste. salt. dressing. 2 hard-boiled eggs. and arrange alternate slices of egg and beetroot round the base of the potato snow. turn the mixture smoothly into a salad bowl or glass dish. olive. Chop the whites of the eggs up fine. pepper. 2 lbs. Chop the whites of the eggs up very fine. 1 small onion minced very fine. ½ a teacupful of milk. letting the mashed potato fall lightly. ½ pint of mashed potatoes.into a buttered pie-dish. and proceed as in “Potato Rolls. POTATO SNOW (a Pretty Dish). 4 medium-sized cold boiled potatoes. POTATO SALAD (1). 2 tablespoonfuls of lemon juice and seasoning. 1 breakfastcupful of breadcrumbs. mix them with the onion and parsley. 1 teaspoonful of mustard. and dress like any other salad. Make a dressing of the oil. seasoning to taste. 1 oz. 2 tablespoonfuls of Allinson salad oil. and garnish with parsley or watercress and beetroot. Mash the yolks of the eggs and mix them with the lemon juice. of 43 . and chopped whites of eggs well together. the yolk of egg.” POTATO SAUSAGES. and piling it up high. POTATO SURPRISE. 2 tablespoonfuls of Allinson salad oil. 3 hard-boiled eggs. of potatoes. pepper and salt to taste. and add this to the dressing. and garnish with watercress and beetroot. let them soak with 3 tablespoonfuls of water. and add this to the dressing. Stone the olives and chop them up fine. pepper and salt. and lemon juice to taste. the yolk of 1 egg. of cold mashed potatoes. mix the meal. season with pepper and salt. 2 eggs well beaten. mashed potato. roll them in egg and breadcrumbs. Mix all well. POTATO SALAD (2).

1 tablespoonful of finely chopped parsley. season with a little pepper and salt. Mix all well with the seasoning. POTATOES (MILK). of butter pepper and salt to taste. POTATOES (MASHED)(another way). Let the potatoes cook gently until soft. beat the eggs well and mix them with the vegetables. then thicken with the meal. pepper and salt. 1-1/2 lbs. pepper and salt to taste. place them in a greased baking tin. and bake them a nice brown. and a little hot milk. POTATO WITH CHEESE. add lemon juice. 1 dessertspoonful of fine wheatmeal. Fry the onion a nice brown in the butter. fill them with the mixture. Cover with mashed potatoes. salt and lemon juice to taste. grease some patty pans. of butter. and serve very hot. and brown the patties in the oven. smooth the curry powder with a little water. add the egg and lemon juice carefully. 1 oz. and bake them in a moderate oven until golden brown. butter a mould. pepper and salt to taste. taking care not to burn it.” leaving out the parsley. POTATOES (CURRIED). form the mixture into cakes. to avoid the egg curdling. Mash all well through. of boiled carrots. and garnish with parsley. and add seasoning to taste. place ½ a tomato in each. some Parsley. POTATOES (BROWNED). beat up. bake the whole for ½ hour. ¾ lb. pepper and salt. add the fried onion and seasoning and a little hot milk.butter. fill it with the mixture. of grated cheese. 2 eggs. 1 egg with the juice of 1 lemon. Serve with vegetables and any savoury sauce. of butter. with a little of the parsley and a dusting of pepper and salt. and serve. of butter. mix it well with the mashed potato. Mix the butter well with the mashed potatoes. ½ oz. 1 teaspoonful of curry powder. Let all simmer for 2 or 3 minutes. then turn them into a basin and pass them through a potato masher back into the saucepan. POTATOES À LA DUCHESSE. and add the butter and seasoning. POTATOES (MASHED). When the potatoes have been passed through the masher back into the saucepan. add seasoning. 1 oz. pour this over the potatoes. 1 large English onion. Prepare potatoes as in “Milk Potatoes. 4 tomatoes. 1 oz. piece of butter the size of a walnut. of boiled potatoes. 3 oz. To mash potatoes well they should be drained when soft and steamed dry over the fire. POTATOES AND CARROTS. 1 finely chopped English onion to 1 pound of potatoes. Mince the onion very fine and fry it a golden brown in the butter. let the potatoes go off the boil. ¾ pint of milk. turn out. 6 good-sized potatoes parboiled. add a piece of butter the size of a walnut (or more according to quantity of potatoes). 1 pint of finely mashed potatoes. flour them well. Mash the potatoes and carrots together. adding hot milk as required until it is a thick. 44 . which should be previously smoothed with a little milk or water. creamy mass. and mash all well through over the fire with a wooden spoon. a little nutmeg. Butter 8 patty pans and line them with a thick layer of potato. spread the butter on the top. re-heat the whole again but do not allow it to boil. Slice the potatoes into a saucepan and pour the milk over them. 1 pint of mashed potato. with little bits of butter on the top of the cakes.

1-1/2 ozs. 1 dessertspoonful of finely chopped onion. and pour them over the potatoes. Slice the potatoes. tie them together. 1 teaspoonful of powdered sage. Make a stuffing of the other ingredients. Scoop the potatoes out as in previous recipe. bake the potatoes till tender. butter a pie-dish. ½ teaspoonful of allspice. and bake them until done. 1 oz. and seasoning. Halve the potatoes. add the egg. shake the whole well over the fire until thoroughly mixed. scoop them out. also a little milk if necessary. 1 egg well beaten. brush over with a little oiled butter. piece of butter the size of a walnut. 6 large potatoes. Return them to the saucepan. POTATOES (STUFFED) (3). 6 large potatoes. 1 clove of garlic. 1 dessertspoonful of sugar. ¾ pint of milk. leaving nearly 1 inch of the inside all round. of small boiled potatoes. ½ lb. 1 large apple. Serve with vegetables and white sauce. Repeat this until the dish is full. 1 Spanish onion. tie the halves together. boil the potatoes till nearly tender. break the eggs into it. add the capers and vinegar. pepper and salt to taste. a piece of butter the size of a walnut. 1 egg well beaten. of butter. of potatoes. a little Allinson wholemeal. and season with pepper and salt. 6 medium-sized boiled potatoes. Slice the potatoes into the saucepan and let them stew gently for 15 minutes with the butter. and when the milk boils add the wheatmeal. and seasoning. Serve with brown sauce. thickened with Allinson fine wheatmeal. pepper and salt to taste. fill the potatoes with it. a cupful of breadcrumbs. Then simmer a few minutes with the capers. 1 oz. tie. POTATOES (SCALLOPED). and fried brown. and serve. Chop the onion and apple fine and stew them (without water) with the butter. beat them well with the vinegar. some 45 . and serve. pepper and salt to taste. 1 oz. add the milk and seasoning. of grated English onions. pepper and salt. Mash the scooped out potato well up with the cheese. peel and slice them. Halve the potatoes as before. scoop them out. fill the potatoes. pepper and salt to taste. 1 ditto of finely chopped parsley. 1 dessertspoonful of vinegar. over this sprinkle pepper and salt. Let all simmer until the potatoes are tender. and seasoning. of grated Gruyère or Canadian cheese. put into it a layer of potatoes. 1 lb. of the onion. adding a very little milk it the stuffing should be too dry. shaking them occasionally to prevent burning. 6 large boiled potatoes. When quite tender sift in enough breadcrumbs to make a fairly stiff paste. drain them and cut them in slices. and serve them with brown sauce and vegetables. Make a sauce of milk. of butter. POTATOES (MILK) WITH CAPERS. Before serving mix into the sauce a spoonful of finely chopped parsley. part of the butter. 1 tablespoonful of Allinson wholemeal. sugar. Let the potatoes simmer in the sauce for 10 minutes. pepper and salt to taste. 3 eggs. leaving ½ inch of potato wall all round. onion. fill them with the mixture. when soft. POTATOES (STUFFED)(2). 1-1/2 breakfastcupfuls of breadcrumbs. 1 breakfastcupful of milk. 1-1/2 lbs. POTATOES (STUFFED) (1). 1 tablespoonful of finely chopped capers. POTATOES (SAVOURY). 2 onions chopped fine. and a little meal. butter. of butter. allspice. and bake them 10 to 15 minutes. Rub the inside of a basin with the garlic.Boil or steam potatoes in their skins. and bake for 1 hour. 1 teaspoonful of vinegar. pour the milk over the whole.

46 . and put them in the oven until well heated through. Halve the potatoes as before. brush them over with oiled butter. POTATOES (TOASTED). pepper and salt to taste. ½ oz. Brown the slices on both sides. Cut cold boiled potatoes into slices. 1 large English onion. of butter. in a wire salad basket). Serve with vegetables and brown sauce. and put it over a clear fire. fill the potato skins. mix all up together. scoop out most of the soft part and mash it up. Mince the onion very finely and fry it a nice brown with the best part of the butter. tie the halves together. 6 large boiled potatoes.POTATOES (STUFFED) (4). brush them over with the rest of the butter (oiled). 1 egg well beaten. adding the egg and seasoning. place them on a gridiron (if not handy.

A little mushroom or walnut ketchup may be added it desired. as they supply the system with fluid. APPLE SAUCE. Remove the mace. stir into it the meal. BROWN SAUCE (1). according to taste). ½ a teaspoonful of Allinson cornflour. biliousness. dredge in a tablespoonful of Allinson fine wheatmeal. Fried Onion Sauce. This is made as “Wheatmeal Sauce. and keep on stirring until it is a brown colour. APRICOT SAUCE. The use of sauces is thus seen to be an aid to help down plain and wholesome food. and pour the sauce over the onions. 1 lb. When not too highly spiced or seasoned they help to prevent thirst. or skin eruptions of any kind. The water in which vegetables (except cabbage or potatoes) have been boiled is better for making sauces than ordinary water. as it is called. of apricot jam. and cook them with the water until quite mashed up. acidity. and serve. Rub the apples through a sieve. 47 . but if made as I direct very little harm will result. boil it up and pass it through a sieve. SAUCES Flesh-eaters have the gravy of meat to eat with their vegetables. boil the sauce up.” but plenty of boiled and chopped onions are mixed in it. of butter. of Allinson fine wheatmeal. BROWN GRAVY. Melt the butter in a frying-pan over the fire. of apples. brown this. pepper and salt to taste. or Herb Gravy must be used with great caution. cut them up. and let the sauce simmer for 20 minutes. Stir in gradually enough boiling water to make the sauce of the thickness of cream.sugar (or more. and seasoning. Eat with vegetables or savouries. Can also be served cold. re-heat. and when made with the liquor in which vegetables have been boiled they retain many valuable salts which would otherwise have been lost. but when food is changed by cooking many persons require it to be made more appetising. with pepper and salt to taste. 1 gill of water. of BROWN SAUCE (2). then add boiling water. Brown Gravy. Pare and core the apples. When foods are eaten in a natural condition no sauces are required. add sugar and spice. or not at all by those who are troubled with heartburn. 1 oz. the juice of ½ a lemon. strain it through a gravy-strainer. Put a tablespoonful of butter or olive oil into a frying-pan or saucepan. and thicken it with the cornflour. 1 oz. Dilute the jam with ½ pint of water. Serve hot or cold. 1-1/2 oz. BOILED ONION SAUCE. ½ lb. ½ a teaspoonful of mixed spice. This goes well with any plain vegetables. and being fluid they cause the food to be more thoroughly broken up and made into a porridgy mass before it is swallowed. make it hot. If the sauce should be lumpy. From a health point of view artificial sauces are not good. Sauces may be useful in more ways than one. Add the lemon juice. and when they give up the use of flesh they are often at a loss for a good substitute. the mace. a blade of mace.

return the sauce to the saucepan. ½ pint of water. strain the sauce. but do not allow it to boil. of butter (or oil). Cook the ingredients for 10 minutes. CURRY SAUCE (2). carrot. and brown. add the butter and seasoning. ½ a teaspoonful of cornflour.2 tablespoonfuls of Allinson fine wheatmeal. When quite soft rub the vegetables well through a sieve. Let the sauce go off the boil. lemon. a pinch of mint and sage. add a little more water if necessary. Melt the chocolate over the fire with 1 tablespoonful of water. salt to taste. beat it up. and colour with burnt sugar. and apple. taking care not to curdle it. and salt. and seasoning. and cook 10 minutes after adding them. a little burnt sugar. EGG CAPER SAUCE. otherwise make as “Wheatmeal Sauce. 1 carrot. Thicken the sauce with the meal.” Add capers. of butter. 1 bar of Allinson chocolate. ¾ pint of half milk and water. EGG SAUCE. and stew them in ¾ pint of water until quite tender. 1 oz. add the milk. add the sauce to this. CURRY SAUCE (BROWN). add gradually and gently the egg. beat the egg up with the lemon juice. 1 good cooking apple. 1 teaspoonful of curry powder. of butter. ½ pint of both white and red currants. Let all simmer 15 to 20 minutes. CURRY SAUCE (1). 2 tablespoonfuls of Allinson fine wheatmeal. ½ teaspoonful of vanilla essence. add water enough to make the sauce the thickness of cream. CHOCOLATE SAUCE. ½ pint of milk. 48 . Chop up the onions. Grate the onion into the water. This goes very well with plain boiled macaroni. or macaroni with turnips. 1 good tablespoonful of vinegar. rub the fruit through a sieve. of butter. ½ oz. return to the saucepan. when it boils add the cornflour and vanilla. add the meal. and let it simmer for a few minutes. pepper and salt. pepper and salt to taste. vinegar. adding the curry and salt. 1 oz. ½ oz. 1 English onion chopped fine. of sugar. Boil the sauce up. ½ a lemon (peeled) cut in slices. add curry. add as much water as required to make the sauce the consistency of cream. or macaroni batter.” adding 1 tablespoonful of finely chopped capers before the egg is stirred in. Serve hot or cold. and serve. 1 even teaspoonful of curry. 2 ozs. 1 teaspoonful of Allinson fine wheatmeal. and stir well. reheat it. &c. and serve. bay leaves. brown the meal in the saucepan in the butter. strain. of butter. and boil it up before serving. 1 onion. 1 dessertspoonful of Allinson fine wheatmeal. add the eschalots. and let these ingredients cook a few minutes. and seasoning. 1 teaspoonful of curry powder. add the curry. juice of ½ lemon. butter. 1 gill of water. Warm up the sauce again. and thicken the sauce with the cornflour. Leave out the onions. Boil the milk and water. ½ teaspoonful of cornflour. and salt to taste. Brown the meal with the butter. 6 eschalots chopped fine. Thicken the sauce with the cornflour. 1 teaspoonful of Allinson cornflour. and which should simmer a few minutes. CAPER SAUCE. 3 bay leaves. ½ oz. The same as “Egg Sauce. Let the whole simmer for 5 to 10 minutes. Fry the onions in the butter until nearly brown. 3 English onions. 1 egg. CURRANT SAUCE (RED & WHITE).

EGG SAUCE WITH SAFFRON. taking care not to curdle the sauce. but start afresh with a fresh yolk of egg. Mix all the ingredients well. HORSERADISH SAUCE. onion. When slightly browned add ¾ pint of water. HERB SAUCE. ½ pint of oil. vinegar. turnip. ½ pint of milk. MAYONNAISE SAUCE. Chop fine an onion. do not waste the curdled sauce. let all simmer for a few minutes. and proceed as in “Orange Froth Sauce. add the mustard. Make like “Brown Gravy. Boil the water. continue with the oil. butter. ½ pint of milk and water. add salt. 1 dessertspoonful of Allinson fine wheatmeal. and then adding the curdled mixture. 1 egg. Let all simmer for ½ an hour. pepper and salt to taste. rub the sauce through a sieve. which should be quite cold. pepper. and so on alternately until the sauce is finished. then add the vinegar and seasoning. MINT SAUCE. It you follow directions the sauce may curdle. or eschalots. Brown the wheatmeal with the butter in the saucepan. pepper. into which the meal has been rubbed smooth. 1 dessertspoonful of Allinson fine wheatmeal. drop by drop. beat up the egg.” and add mixed herbs a little before serving. 1 tablespoonful of vinegar. vinegar and salt to taste. 2 oz. To easily dissolve the saffron. and salt. ½ pint of water. and then serve. and mustard. of butter. add it gradually. Chop the vegetables up fine. and thicken with the cornflour. 1 teacupful of water. the juice of a lemon. adding the thyme. 1 oz. add the salt. Heat it up. and thicken the 1 good teaspoonful of mustard. Boil the milk and water with the saffron. each of carrot. flour. 2 eggs. 1 oz. sauce with the meal rubbed smooth in a little cold water. and serve. but do not let it boil. and let the sauce soak at least 1 hour before serving. and horseradish for a few minutes. 2 tablespoonfuls of grated horseradish. and flavouring. and salt. 1 teacupful of vinegar. and after having allowed the sauce to cool a little. Mix the milk. and make into a sauce like brown gravy. MUSTARD SAUCE. Stir the sauce until it boils. of butter. 1 tablespoonful of sugar. ½ oz. fry. when the sauce begins to thicken stir in a little of the lemon juice. a pinch of saffron. cook for two minutes. pepper and salt to taste. MILK FROTH SAUCE. 1 teaspoonful of cornflour. eggs. also to stir one way only. it should be dried in the oven and then powdered. 49 . ½ pint of water. and fry them in the butter. butter. Place the yolks in a basin. a little thyme. 1 teaspoonful of Allinson fine wheatmeal.” FRIED ONION SAUCE. sugar to taste. Stir in the oil very gradually. and see that the latter dissolves thoroughly. return it to the saucepan. sugar. should this ever happen. Add seasoning. some essence of vanilla or any other flavouring. stirring in a little fresh oil first. Be sure to make it in a cool place. the yolk of 1 egg. ½ teaspoonful each of mustard. add Allinson fine wheatmeal. FRENCH SAUCE. 1 heaped-up tablespoonful of finely chopped mint. and mix all well. boil up. 1 dessertspoonful of Allinson fine wheatmeal. salt to taste. work them smooth with a wooden spoon. and serve. 1 teaspoonful of sugar.

butter and seasoning. heat it up and thicken it with the meal. as it would then be spoiled. allow it to get cold. pepper and salt to taste. add them to the sauce. Mix smooth the cornflour in 8 tablespoonfuls of water. 1 onion. and when the milk has cooled a little stir it in carefully. and proceed as for “Orange Froth Sauce. ORANGE FROTH SAUCE.” This sauce can be made with any kind of fruit juice. pepper and salt to taste. and the flour smoothed with a very little water. RATAFIA SAUCE. 2 eggs. of butter. and add to it a handful 50 . Chop up the onion and fry it a nice brown. return it to the saucepan. 4 large lumps of sugar. then add the eggs. thicken the sauce. Chop the onions up fine. ½ pint of milk. let it boil. and flavour with 2 tablespoonfuls of rosewater. sugar to taste. Boil the raspberries in the water for 10 minutes. ONION SAUCE. remove from the fire. Make a white sauce. SORREL SAUCE. 2 eggs.” but some finely chopped parsley is added five minutes before serving. add the milk. if necessary. add a little more water if the juice is not ½ pint. 1 large Spanish onion. 3 oz. cook them gently in 1 pint of water with the onion and seasoning until quite soft. 1 dessertspoonful of Allinson fine wheatmeal. put the mixture over the fire in an enamelled saucepan. ROSE SAUCE. and serve. The juice of 2 oranges. ½ pint of raspberries. This is made as “Wheatmeal Sauce. ½ a teaspoonful of cornflour. Make a sweet white sauce. do not allow the sauce to boil. PARSLEY SAUCE. RASPBERRY FROTH SAUCE. and let it cook a few minutes before serving. 4 oz. and whisk it well until quite frothy. butter. 1 teaspoonful of white flour. take the juice of both the oranges and add it to the sugar. add this to the juice when hot. and stir the sauce over the fire until thickened. 3 carrots. stir again over the fire until the sauce has thickened a little. mix this well with the sugar. then strain through a cloth or fine hair sieve. then rub the sauce through a sieve. a little nutmeg. Smooth the meal with a little water. add to the orange juice enough water to make ½ pint of liquid. but do not let it boil. serve at once. of ratafias. ½ pint of milk. some water. and sugar. the yolk of 1 egg. and cook them in the water until tender. beat up the yolk of egg. 1 teaspoonful of white flour (not cornflour). 1 oz. sugar to taste. Rub the sugar on the rind of one of the oranges until all the yellow part is taken off. 1 gill of water. Serve immediately. Make a white sauce. and flavour it with 2 tablespoonfuls of orangeflower water. 1 gill of water. SAVOURY SAUCE. flour. cut up the carrots into small dice.OLIVE SAUCE. Bruise the ratafias and put them in a stewpan with the milk. let it simmer for five minutes. ORANGE FLOWER SAUCE Make a sweet white sauce. stone and chop 8 Spanish olives. the eggs previously beaten. ORANGE SAUCE 2 oranges. a teaspoonful of Allinson fine wheatmeal.

thicken it with the cornflour previously smoothed with a little water. Let the tomatoes cook gently for 10 minutes. re-heat. Bring part of the milk to the boil. ½ oz. boil up again. ¾ pint of milk. pepper and salt to taste. WHITE SAUCE (SAVOURY). Cook the mushrooms and onion. ½ pint of milk. a dessertspoonful of Allinson cornflour or potato flour. then rub them well through a strainer. TOMATO SAUCE (2).of finely chopped sorrel. add the butter. let it simmer 2 or 3 minutes. SPICE SAUCE. and salt. thicken with Allinson fine wheatmeal made into a paste with water. and when it boils thicken the sauce with the meal. If fresh tomatoes are used. of butter. and thicken the sauce. Let the sauce simmer for a minute. WHITE SAUCE (2). slice them and set them to cook with a breakfastcupful of water. and salt. For tinned tomatoes a teacupful of water is sufficient. WHEATMEAL SAUCE. Make a sweet white sauce. mix the meal smooth in the rest of the milk. and let it thicken. 1 dessertspoonful of Allinson fine wheatmeal. and boil. add the lemon juice. which should he smoothed well with a little cold water. WHITE SAUCE (1). of mushrooms. Mix this with the boiling milk and water. Cut up fresh or tinned tomatoes. sugar to taste. in ½ pint of water for 15 minutes. of fresh ones. add sugar and vanilla. Eat this with vegetables. add the butter and seasoning. let it simmer a few minutes. of butter. cook with water and finely chopped onions. Boil ½ pint of the milk with sugar. and flavour with vanilla or almond essence. Let it cook gently a few minutes after adding the meal. a small piece of butter. thicken it with the meal. size of a nut. and add ½ teaspoonful of mixed spice before serving. 1 teaspoonful of sugar. ½ oz. 1 lb. juice of ½ a lemon. and serve with the pudding. boil up. mix the meal smooth with the rest. Strain the sauce and return it to the saucepan. ¾ pint of milk. pepper and salt to taste. 1 small onion. add a little pepper and salt to taste. ½ a canful of tinned tomatoes or 1 lb. TARTARE SAUCE. and serve. and serve. and serve. Return the liquid to the saucepan. pepper. when done rub through a sieve. add a grated onion. cook for 3 to 4 minutes. adding the butter and seasoning. and pour it into a warm sauce-boat. add this to the boiling milk and keep stirring until the sauce has thickened. Add a little butter. TOMATO SAUCE (1). rub a little Allinson fine wheatmeal into a paste with cold water. 1 good dessertspoonful of Allinson fine wheatmeal. pepper and salt to taste. 51 . pepper. a tablespoonful of Allinson fine wheatmeal. Eat with vegetables or savoury dishes. Mix milk and water together in equal proportions. 1 dessertspoonful of Allinson fine wheatmeal. a little vanilla essence. strain it through a gravy strainer. chopped fine. Boil the milk.

of butter. and ratafia flavouring. ½ lb. nutmeg. Pare. Put the apricots into a saucepan. 1 tin of apricots. Some apples require much more water than others. the cinnamon. Whip the whites of the eggs to a stiff froth. of ground bitter almonds. cream. APPLE CHARLOTTE. Turn out. 3 eggs. pour the milk over. 3 oz. strain the custard into the dish. Bake from ¾ hour to 1 hour. APRICOT PUDDING. vanilla flavouring. warm the butter. 1 heaped up teaspoonful of ground cinnamon. line a buttered pie-dish with them. and serve with sweet sauce. 2 eggs. and cut up the apples and set them to cook with 1 teacupful of water. 4 eggs. and add the sugar and 2 tablespoonfuls of cream or milk. and butter some cups. of cooking apples. Allinson wholemeal bread. if the rice will not turn out easily. and bake the puddings for about 20 minutes. ½ lb. 1 teaspoonful of cinnamon. let it get cold. turn out and serve with sauce made of raspberry jam and water. sugar to taste. ALMOND RICE. Cook the rice. Turn them out on a dish. 1 oz. Have ready a wellbuttered pie-dish. of ground sweet almonds and a dozen bitter ground almonds. Cut very thin slices of bread and butter. Mix with them the sponge cakes crumbled. half fill them. serve either hot or cold. sugar. take them off the fire and beat them with a fork. Turn the pudding out and serve cold. Place a layer of apples over the buttered bread. and butter. of butter. 1 teacupful of mixed currants and sultanas. pour in the rice. of rice. core. Warm the milk. and repeat the layers of bread and apples until the dish is full. add the other ingredients gradually. 3 oz. sift the cinnamon over it evenly. and let them simmer with a little sugar for ½ an hour. and the eggs well beaten. ALMOND PUDDING (2). Pour the mixture into a wetted mould and bake in a hot oven with a cover over the mould for ½ an hour. of ground sweet almonds. ALMOND PUDDING (1). 2 oz. sugar to taste. With a spoonful of water make the ground almonds into a paste.PUDDINGS quite tender. 4 oz. of blanched and chopped almonds. 1 pint of milk. add the fruit picked and washed. beat up the eggs with the sugar. ¼ lb. 2 lbs. finishing with a layer of bread and butter. of castor sugar. of almond paste. and almonds until the rice is BAKED CUSTARD PUDDING. ½ oz. which will take from 40 to 50 minutes. 2 eggs. and flavour. Mix well. mix the almonds with this. and the almonds and sugar. ½ pint of milk. When they are soft. Beat the eggs up with milk and pour it on the apricots. grate a little nutmeg over the top. and bake in a slow oven 52 . pour the mixture in (not filling the dish more than three-quarters full). Dip the mould into hot water for ½ a minute. sugar. butter. and bake in a moderately hot oven until a knitting needle pushed through comes out clean. milk. 2-1/2 pints of milk. some raspberry jam. 2 tablespoonfuls of sifted sugar. butter a mould. mix them lightly with the well-beaten yolks. Have a pie-dish lined at the edge with baked paste. 6 sponge cakes.

each slice spread thickly with raspberry jam. 2 tablespoonfuls of orange or rosewater. Pour the mixture into a buttered dish. of currants. of Allinson wholemeal bread. then turn it into a basin to cool. 1 quart of milk. French roll in ½ pint of boiling milk. Beat up the yolks of the eggs and add them to the cooked batter. the yolks of 3 eggs. BARLEY (PEARL) AND APPLE PUDDING. of ground almonds. sugar to taste. and boil them in 1 pint of water. and boil it in 3 pints of water for 3 hours. a little grated nutmeg BREAD SOUFFLÉ. ½ lb. Heat the milk and make a custard with the eggs. of apples. for 1 hour. whip the whites of the eggs to a stiff froth and add them to the rest. Turn into a buttered mould and steam the pudding for 1-1/2 to 2 hours. of sugar. bring the rest to boil with the butter. boil up and pour this over the jam and bread. pour into a mould. Mix in lastly the whites of the 3 eggs whisked to a stiff froth. sweeten and flavour it to taste. and the hot milk. then add ¼ lb. Serve in the pie-dish with stewed rhubarb. mix all thoroughly. butter a pie-dish. cored.for ½ an hour. 1 pint of milk. 4 eggs. of butter. sugar. 4 eggs well beaten. then boil for 1 hour covered with a pudding cloth. make a custard by dissolving 1 tablespoonful of cornflour in 1 pint of milk well beaten. let it stand 1 hour. Soak the bread in the milk until perfectly soft. well beaten. lemon rind. 3 oz. 5 oz. 3 oz. BREAD PUDDING (STEAMED). 1 oz. 1 wineglassful of rosewater. until the dish is full. 3 eggs. and bake the pudding for ½ an hour. of breadcrumbs. 6 medium-sized apples. Fill a greased pudding basin with slices of Allinson bread. and bake for 1 hour. of sugar. 4 chopped apples. and zest of lemon. and boil for 2 hours. BIRD-NEST PUDDING. 3 oz. 1 pint of milk. finishing with the batter. and the lemon rind added. of cornflour. BREAD AND JAM PUDDING. of Allinson fine wheatmeal. of sultanas. the grated rind of a lemon. Rub the cornflour and meal smooth with a little of the milk. and so on. pour the custard over the apples. 3 oz. 1 lb. Stir the mixture over the fire for about 8 minutes. of sugar. and bake about ¾ hour. When quite tender. Mix all the ingredients. add the sugar. and let them soak for ½ an hour. BELGIAN PUDDING. ¼ lb. until they are beginning to get soft. of Allinson fine wheatmeal. ¼ oz. Remove the apples from the saucepan and place them in a pie-dish without the syrup. BATTER JAM PUDDING. and stir into it the smooth paste. Beat the eggs well. 1 pint of milk. the rind of ½ a lemon and some almond or vanilla essence. sugar to taste. Serve either hot or cold. turned out of the basin. 1 dessertspoonful of sugar. Pare and core the apples. ½ lb. then spread a layer of jam. 2 oz. 53 . BATTER PUDDING. Soak a 1d. 1 pint of milk. a little chopped peel. and the apples pared. ¾ lb. sweetened with 2 oz. 2 oz. of butter. and bake the pudding until the custard is set. Soak the barley overnight. of butter (oiled). 1 teaspoonful of ground cinnamon (or any other flavouring preferred). pour in a layer of the batter. put the butter in bits over the top. of pearl barley. some raspberry or apricot jam. 3 eggs. Serve with a sweet sauce. 5 eggs. and chopped fine.

ratafias. 2 oz. Cover it with buttered paper and steam for about 1 hour. of Allinson fine wheatmeal. then stand for 2 hours. as preferred. 3 eggs. beat the mixture up with the yolks of the eggs. and jam. and dried. ½ pint of milk. and mix them all well together. citron peel. scattering a few cherries between the layers. make a batter of the other ingredients. and the cinnamon. vanilla flavouring. 1 breakfastcupful of currants and sultanas mixed. CABINET PUDDING (3). put them in a dish. add some jam. buns. 3 large carrots. 2 oz. add sugar and flavouring. Mix the porridge with enough hot milk to make it into a fairly thick batter. CANADIAN PUDDING. sugar. Butter a mould and decorate it with the cherries and citron cut into fine strips. which should be previously well washed. To use up cold stiff porridge. 3 eggs. 2 oz. ¼ lb. picked. Soak the bread as directed in above recipe. 54 . Beat the yolks of the eggs well together and the whites of 2 eggs. serve with lemon sauce. or steam for 1-1/2 hours. 1-1/2 pints milk. pour the whole into a well-buttered pie-dish and bake the Soufflé for ½ an hour in a brisk oven. let it cool a little. BUCKINGHAM PUDDING. and serve with jam or sauce round it. 4 eggs. of chopped almonds. Butter a pie-dish with the rest of the butter. CABINET PUDDING (1). 1 teaspoonful of cinnamon. 4 oz. add the grated carrots. 3 eggs. add to the milk and sugar. beat the eggs well. serve immediately. a few drops of almond essence. Turn it out carefully. well beaten. and sugar to taste. add it to the rest of the ingredients. 8 stale sponge cakes. Steam the pudding for 1 hour. Butter a pint pudding mould and decorate it with preserved cherries.. 4 or 5 sponge cakes. and steam the pudding for 2-1/2 to 3 hours. 2 oz. Butter a mould. pour over the mixture the custard of milk and eggs with the flavouring added. and mix them lightly with the rest. add to it 2 tablespoonfuls of raisin wine and pour over the cakes. Beat up 1 or 2 eggs. ½ lb. add the fruit. of Allinson bread cut in thin slices.add sugar and the rose or orange water. moderate oven for 1 hour. of butter. and serve with sauce. 3 stale 1d. 2 oz. bake 1 hour in a buttered piedish. steam the pudding carefully for three-quarters of an hour. serve with wine sauce. 1 egg to a breakfastcupful of the batter. When the mould is nearly full. 2 oz. press the ratafias all over it. pour the mixture into a buttered mould. sugar to taste. almonds. beat the whites of the eggs to a stiff froth. then put in more ratafias and sponge cakes until the mould is almost full. and bake the pudding in a CARROT PUDDING. break up the sponge cakes and fill the mould with layers of sponge cake. dried cherries. and some raspberry jam. Dissolve part of the butter. Scrape and grate the carrots. bake for 1 hour in a moderate oven. taking care not to let the water boil into it. stirring it well into the batter. ratafias. &c. 2 tablespoonfuls of syrup. Boil the milk and pour it on the eggs. cover with a plate. ¾ pint of milk. Cut the buns in thin slices. then fill the basin with layers of sliced sponge cakes and macaroons. BUN PUDDING. and lay in the sponge cakes cut in slices. 1 heaped-up teaspoonful of cinnamon. of ratafias. and pour over the buns. Pour into the mould. 1 pint of milk. eggs and milk as in Bun Pudding. and sugar. CABINET PUDDING (2). Make a pint of custard with Allinson custard powder.

the whites beaten up stiffly. Pour the mixture into pie-dishes. turn out when cold. the almond meal. ½ lb. sugar. 1 lb. add the vanilla and mix it well through. or with cold white sauce. of castor sugar. of Allinson cocoa. shelled and ground Brazil nuts. of milk. of butter. 1 lb. ½ oz. and steam the pudding 1-1/2 hours. ¼ lb. Serve with white sauce poured round. with the rest of the milk mix the wholemeal smooth. ½ pint of milk. of sugar. and sugar to taste. sift the chocolate into the whipped cream. 2 oz. when the chocolate is quite dissolved remove the vanilla. Turn out and serve hot. add the whites of the eggs last. Break the sponge cakes into pieces. 1 oz. whisk the whites and yolks separately. CHRISTMAS PUDDING (1). and bake the puddings the same way as almond puddings. Dissolve half the chocolate in a saucepan with 2 tablespoonfuls of water. turn the whole into a buttered mould. taking care not to fill them to the top. piece of vanilla 3 inches long Dissolve the chocolate in ¾ of the pint of milk. spread the chocolate cream over it evenly. Put into a buttered basin. Three large sticks of chocolate. mix in the whites. and the cocoa. 1 oz. boil the milk and pour it over them. 3 oz. Have ready a wetted mould. put into it a layer of sponge cake. 1 quart of milk. Break the eggs. chopped apples. ½ lb. 3 eggs. CHOCOLATE PUDDING. breadcrumbs. 1 pint 55 . beat up the eggs.CHOCOLATE ALMOND PUDDING. then take it out and let it cool. Pour the mixture into a wetted mould. mixed peel. 1 dessertspoonful of vanilla essence. ¼ pint of cream. 1 heaped-up tablespoonful of cocoa. butter. of ratafia. of potato flour. 1 dessertspoonful of vanilla essence. flour. 6 eggs. and serve plain. Add sugar to the rest of the milk. Let all simmer for 10 minutes. 2 oz. 1 lb. chopped fine. of grated Allinson chocolate. of flour. and when they are well stirred in. Place the yolks of the eggs in the pan. pick. white of 1 egg. of Allinson fine wheatmeal. Smooth the potato flour. 3 inches of stick vanilla. 1 lb. and steam for 1 hour. add it to the boiled chocolate. Grate the rest of the chocolate. ½ lb. whip the whites to a stiff froth and mix these well through. CHOCOLATE MOULD. wheatmeal flour. 3 large bars of chocolate. bitter almonds (ground). 8 sponge cakes. mash them well up with a spoon. chopped sweet almonds. sugar. mixed spice. 1 lb. of almonds blanched and chopped. split. 7 oz. 1 lb. ¼ lb. and cocoa with some of the milk. of ground sweet almonds. stir frequently. repeat until you finish with a layer of sponge cake. 8 eggs. beating the mixture all the time. Turn the sponge cake mould into a glass dish. first add the yolks to the pudding. whip them well. the sugar. Wash. and decorate it with almonds. currants. and stir the mixture over the fire until it detaches from the sides of the saucepan. 7 oz. and dry the fruit. whip the cream with the whites of eggs. CHOCOLATE TRIFLE. boil it up and thicken it with the smoothed ingredients. next spread some of the dissolved chocolate. raisins (stoned). add the vanilla essence. ½ lb. rub the butter into the breadcrumbs. 2 oz. of Allinson fine wheatmeal. and flavour it with 1 inch of the vanilla. then remove it from the fire and let it cool a little. Boil up the milk and stir over the fire until it comes clean from the sides of the pan. ¼ lb. and butter together. sprinkle with almonds and ratafias. vanilla. 1 pint of milk. ¼ lb. and mix all the ingredients CHOCOLATE PUDDING (STEAMED). Beat up the yolks of the eggs and stir those in. 3 eggs. Mix the chocolate. and 1 teaspoonful of sifted sugar.

and cut up fine the mixed peel. wholemeal breadcrumbs. 8 oz. stone the raisins. chopped small. sultanas. of spice. sugar. Boil the puddings for 8 hours. 1 lb. cover with pieces of buttered paper. then beat the whites of the eggs to a stiff froth. add these. 1 tablespoonful of Allinson cocoa. 10 oz. sweet almonds. at the last stir in the apple sauce. butter. Rub the butter into the breadcrumbs. ½ oz. add these to the mixture just before turning the pudding into a buttered pie-dish. This is a plainer pudding. 4 oz. and vanilla. nearly fill them with the mixture. which will agree with those who cannot take rich things. and tie over pudding cloths. sultanas. Fill buttered pudding basins with it. add a little milk. ¾ lb. of stoned muscatels. Have ready buttered pudding basins. CHRISTMAS PUDDING (4). of butter. 3 eggs. and 1 teacupful of apple sauce. and Brazil nuts. then add the cocoa. and sugar. ½ lb. of fresh grated cocoanut. 8 eggs. 12 oz.together. ½ lb. blanch and chop fine the almonds. and boil the puddings from 8 to 12 hours. place a few little pieces of butter on the top. and chop fine the Brazil nuts. and mix all well. chopped apples. 4 beaten- COLLEGE PUDDING. of sifted sugar. Bake the pudding in a buttered dish of an hour. each of moist sugar. well beaten. and bake as above. Rub the butter into the wholemeal flour. each of raisins. 3 oz. add the cocoanut. ½ lb. bake until golden brown. ½ lb. 1 pint of milk. Allinson fine wheatmeal. ½ lb. mix all the ingredients together. of mixed spice. cover with buttered paper. 1 pint of milk. up eggs. tie pudding cloths over the basins. 3 eggs. wash. and the butter (oiled). Soak the bread as for the savouries. 1 doz. ¼ lb. 3 oz. First mix all the dry ingredients. 3 eggs. candied peel. Fill some greased basins with the mixture. chop fine the nut kernels. sugar. and add as much milk as is required to moisten the mixture. and sugar to taste. its milk. then beat well the eggs and add them. Allinson fine wheatmeal. 56 . Pour as much milk as is necessary to moisten the mixture sufficiently to work it with a wooden spoon. ½ lb. moist sugar. Wash and pick the currants and sultanas. and some milk. CHRISTMAS PUDDING (2). ½ oz. and some milk. the sugar. Boil the pudding in a buttered mould for 8 hours. 3 oz. vanilla to taste. well beaten. wash and stone the raisins. and dry the fruit. beat up the eggs. Rub the butter into the meal and breadcrumbs. Butter a pie-dish. pick. COCOANUT PUDDING (1). of butter. bitter almonds. 1 pint of milk. mixing all well. chop or grind the almonds. currants. each of wholemeal breadcrumbs. Mix the breadcrumbs. 1 grated fresh cocoanut. of mixed peel. of stale Allinson bread. 1 oz. Let the mixture cool a little. of Allinson breadcrumbs. and sweet almonds and butter. and Brazil nut kernels. add the yolks of the eggs. muscatels. raisins. smoothed with a little hot water. COCOA PUDDING. CHRISTMAS PUDDING (3). 2 oz. of sugar. the milk of it. if the mixture is too dry. 1 lb. and grated carrots. each of raisins. and boil for 12 hours. Boil the bread in the milk until it is quite soft and mashed up. 6 eggs. currants. 1 teaspoonful of spice. breadcrumbs. whip the whites of the eggs to a stiff froth. Wash and pick the currants and sultanas. of Allinson bread. and serve with white sauce. add the yolks of the eggs. COCOANUT PUDDING (2). ½ lb. mixing all well together. wash and stone the raisins. pour in the mixture. cocoanut. currants.

serve with apricot sauce poured over and around. ½ a teacupful of sifted sugar. 3 eggs. 2-1/2 pints of milk. 2 oz. one packet of Allinson custard powder. let it cool a little and mix with it the eggs. 1 oz.. of butter. Butter a cake tin. and mix them well with the rest. sugar to taste. turn out on to a glass dish to serve. Mix the crumbs and fruit in a bowl. of ratafia biscuits. decorate the bottom with a few slices of the bright coloured fruits. CUSTARD PUDDING WITHOUT EGGS. of rice. not disturbing the fingers round the edge. beat up the eggs.Twelve sponge fingers. of candied fruit. and 1 pint of custard made with Allinson custard powder. finishing with the rice. Bake the pudding for ¾ of an hour. Proceed as for a blancmange. 2 oz. 1 EMPRESS PUDDING. CUSTARD PUDDING. 2 oz. and 2 oz. and 2 well-beaten eggs. fill a well-greased tin about three-parts full. a pinch of salt. add to it 1 gill of water. 2 oz. and add a teacupful of fresh milk. 2 oz.. have ready a greased pie-dish. turn out. 1 large cupful of fine breadcrumbs. GIANT SAGO PUDDING. and rub through a heated gravy strainer over and around the pudding. prepare 1 pint of custard according to recipe on page 75. and repeat until the tin is full. blanched almonds. To make the sauce. and sugar to taste. make very hot. before serving decorate the top with some apricot or other jam. boil the rest of the milk with the sugar and butter. &c. and vanilla or other flavouring. oil the butter and mix it with the other ingredients. and bake all for 20 or 30 minutes in a moderate oven. Butter thickly a pint and a half pudding basin. of Allinson fine wheatmeal. break up the remainder of the cakes and mix with the chopped almonds. ½ lb. some raspberry and currant jam. let stand all night in a cold place. FEATHER PUDDING. of butter. and bake in a moderate oven for 35 minutes. whisk well together. of cornflour. FRUIT AND CUSTARD PUDDING. in the basin. 57 . hot or cold. and eat with boiled custard. spread a layer of jam. place a layer of rice into it. 1 teaspoonful of ground cinnamon. &c. 4 oz. of currants. sugar to taste. cover with a plate and put a weight on the top. Beat steadily for 15 minutes. stir briskly. until quite soft. One dessertspoonful of flour. adding the sugar and cinnamon. 2 oz. with a few tablespoonfuls of the milk. then pour into a greased pie-dish and brown slightly in the oven. and mix it with the rest of the pudding. the ratafias crushed. beat up the eggs with the milk. thin paste. 3 eggs. 2 oz. and bake the pudding until nicely brown. when the ingredients are cooked. A teacupful of Allinson fine wheatmeal. of giant sago. when quite boiling pour it into the powder. the rind of ½ a lemon. Gently cook the rice with the lemon peel in the milk. 2 cupfuls of stewed and stoned plums (or the same quantity of any other fruit). then serve at once. 2 oz. carefully fill the basin with this mixture. 1 pint of milk. of sultanas. pour in the mixture. and the remainder of the candied fruits chopped finely. of Allinson fine wheatmeal. 1 pint of milk. 1 quart of milk. and 1 oz. split the sponge fingers and arrange them round the sides of the basin. of butter. Mix the flour and custard powder to a smooth. let them cool a little. well beaten. take 1 teacupful of apricot jam. 1 tablespoonful of sugar. and while still hot pour into the basin over the cakes. letting each one overlap the other and cut the tops level with the basin.

tie up with a cloth. then pour the rest of the pudding mixture over the jam. Make a batter with the meal. ½ pint of milk. put over the batter a piece of buttered paper. 1 lb. mix the meal smooth with the rest of the milk. dip the pudding basin in cold water for 1 minute. 4 eggs. grease a pudding basin. Soak the sago in cold water. GREENGAGE SOUFFLÉ. 58 . adding a little castor sugar. draw the saucepan from the fire and stir in the yolks of the eggs and then the whites beaten to a stiff froth. 1 egg. add this. eggs. pour into it first the golden syrup. drain. 1 pint of milk. the fruit and sugar. meanwhile beat the whites of the eggs to a stiff froth. of ground rice. if necessary. 3 pints of gooseberries. and steam the pudding for 3 hours. ½ lb. ½ a teacupful of water. lay this over the Soufflé’ a few minutes before it is quite done. ½ pint of milk. of butter. 20 greengages. ½ oz. of golden syrup. Skin and stone the fruit. 3 eggs. with 1-1/2 pints of the milk for 2 hours. 1 quart of milk. Bake the mixture in a moderate oven until set. GOLDEN SYRUP PUDDING (1). and serve quickly. of Allinson fine wheatmeal. GOOSEBERRY SOUFFLÉ. draw the saucepan to the side. 2 oz. then the batter without mixing them. Let the mixture cook gently for 5 minutes. rub the fruit through a coarse sieve and place it into a pie-dish. 1 pint of milk. and bake it in the oven until set or slightly brown on the top. adding sugar to taste. HASTY MEAL PUDDING (1). 2 oz. Serve immediately. 10 oz. and any kind of jam. sugar to taste. Stew the gooseberries with ½ a teacupful of water until quite soft. Before turning the pudding out. 3 eggs. gently cook the greengages in the water with the kernels and sugar. let it set in the oven. GROUND RICE PUDDING. cut and arrange the citron in the bottom of it into a star. previously smoothed with some of the cold milk. beat the yolks of the eggs well. tie a cloth over it. 3 tablespoonfuls of ground rice. GOLDEN SYRUP PUDDING (2. 5 oz. ½ lb. sugar to taste. and cook it gently for another 15 minutes: then pour the pudding into a pie-dish. which should have been smoothed previously with the milk. When the fruit has been reduced to a pulp mix in gradually the ground rice. beat up the eggs and mix them well with the other ingredients.quart of milk. castor sugar to taste. stir frequently. and let it brown lightly in the oven. taking care that no water boils into it. and mix well. and pour them over the gooseberries. the juice of ½ lemon may be added to the syrup and grated rind put in the batter. 1 teacupful of sago. mix them with the milk previously heated. 4 eggs. and steam the pudding in boiling water for 2-1/2 hours. if possible. mix it with the meal and golden syrup into a fairly thick batter. adding a little water. Pour the mixture into a well-greased dish. a few drops of almond flavouring. stir it into the ground rice. add the butter and let the whole mixture boil up. of golden syrup. and when it has ceased to boil add the egg well whipped. and milk. If liked. spread a layer of jam over it. of Allinson fine wheatmeal. ½ pint of milk. of Allinson fine wheatmeal. blanch and drop (or grind) the kernels. pour in the batter.) This pudding is very much liked and easily made. and cook in a double saucepan. Boil the milk. Soak the sago with the boiling milk until quite soft. mixing all well. and bake the Soufflé’ for ½ an hour in a brisk oven. Butter a mould. well beaten. of citron peel. 3 eggs. Pour half of the mixture into a pie-dish.

8 oz. butter. 3 eggs. 4 oz. let it cook for 5 or 6 minutes. which should be boiled in milk until quite tender. cook gently for 15 minutes. Boil the milk. LEMON TRIFLE. of sugar. 3 eggs. let the mixture cool. LONDON PUDDING. MACARONI PUDDING (2). Boil the milk and meal as for a blancmange. 1 oz. 1 large tablespoonful of sugar. of sugar. 3 oz. stir carefully and bake for 1-1/2 or 2 hours. sugar. of butter and 1 pint of custard made with Allinson custard powder. let it boil 1 or 2 minutes and put on one side. let it cool for a short time before serving. Beat the eggs well. LENTIL FLOUR PUDDING. add the butter. Soak the sago well in the milk over the fire. 2 oz. and a piece of butter. Break the macaroni in small pieces and boil it for 20 minutes. the juice of the 3 lemons. 1 pint of milk. smooth the lentil flour with a little water. 3 oz. sugar. 1-1/2 pints of milk. and pour over a pint of custard made with Allinson custard powder. when the mixture has cooled a little. of butter. sugar. Add the butter. Next morning add the strained juice of 2 lemons and beat together for 5 minutes. 1 pint of milk. place in a buttered pie-dish. and a little grated nutmeg. 2 oz. lemon rind. and serve them with stewed fruit or white sauce. boxes). LEMON PUDDING. some jam or golden syrup. macaroni. 1 oz. and the grated rind of 2. stirring all the time. Boil the milk and sift the meal in gradually. the rind and juice of ½ lemon. sugar. and pour the boiling milk gradually over it. Let it cool. Drain off all the water. spread a layer of marmalade or preserve in the bottom of the pie-dish. of butter. 59 . Prepare over night 1 pint of custard made by using 1 dessertspoonful of Allinson cornflour and 2 oz. stirring quickly until it is well cooked and a stiff batter.some marmalade or other preserve.—This is a most delicious pudding. steam the puddings 2 hours. and eat the pudding with syrup or jam. letting it dissolve.B. HASTY MEAL PUDDING (2). 1 lb. 2 oz. of butter. 2 eggs. MACARONI PUDDING (1). N. Stand in a cold place for 2 or 3 hours. 4 oz. of Allinson fine wheatmeal. butter. and juice. Boil the milk with the oats. ½ pint of milk. of sugar to 1 pint of milk. Garnish with glacé cherries. breadcrumbs. add the butter. add the eggs. pour the mixture over. mix all the ingredients thoroughly. flavour with the sugar and almond essence. let the slices be quite covered with the cream. of lentil flour. Boil until the macaroni is quite tender. add the eggs. well beaten. pour in the milk. and mix with it the breadcrumbs. bake for ½ hour and serve either hot or cold. the sugar. and bake it from 20 to 30 minutes. 1 oz. 3 lemons. 2 pints of milk. turn it into a dish. and pour the mixture into 2 well-greased pudding basins. then add the eggs well beaten up. Put the pudding into a pie-dish and bake for ½ hour. then pour into a pie-dish and add to the mixture 1 pint of custard made according to recipe given. mixing the lentils well with the milk. of macaroni. when it is perfectly smooth pour it over slices of Swiss roll which have been laid close together in a glass dish. bake the pudding in a well-greased dish in a moderate oven until quite set. 3 oz. of sago. of Allinson steam cooked oats (to be obtained from any grocer in 2 lb.

The general rule for milk puddings is to take 4 oz. and serve with any kind of sweet sauce. of sultana raisins. 2 oz. MILK PUDDING. some sugar and bits of butter. The best way to prepare most of these puddings is to let the ingredients gently cook on the top of the stove and then to turn them into a pie-dish to finish them in the oven for 4 hour or a little longer. fill it with slices of bread and butter. 3 eggs. kind to 1 quart of milk. Turn out and serve with melted butter sauce. bake the pudding for ¾ an hour. ½ lb. 3 eggs. 1 lb. Put into a well-buttered mould. Make the batter. MINCEMEAT PANCAKES. sugar to taste. and place a spoonful of mincemeat on each pancake. of candied cherries. 4 oz. 2 eggs. and sift sugar over all. Butter a pudding mould and line it with the cherries. fry the pancakes. of sugar. ½ pint of milk. and pour the mixture over the pudding. or for semolina pudding. turn out. Allinson wholemeal bread and butter in thin slices. 6 oz. then a layer of the fruit. beat in the eggs one by one until well mixed. of Allinson fine wheatmeal. and add the flavouring. the well-beaten yolks of 2 eggs. picked. of butter. Butter a pie-dish well. For instance. of melon. 1-1/2 lbs. Beat the butter and sugar to a cream. the same quantities of wheatmeal and semolina.MALVERN PUDDING. 1 pint of milk. sift the flour and lightly stir it into the butter. and bake the pudding 1 hour. of giant sago and 2 oz. spread a layer of breadcrumbs. finishing with breadcrumbs and butter. 6 oz. some butter. ¾ lb. of vege-butter. Most farinaceous milk puddings are improved by the use of Allinson fine wheatmeal with the other ingredients. adding sugar and the cloves tied in muslin. and mixed. according to the heat of the oven. 4 oz. Mix all lightly together. of butter. Peel and cut up the apples and melon. finishing with a layer of breadcrumbs. 1 pint of raspberries. a pinch of salt. of sultanas. pour the custard over the bread and butter. fold them up. ½ lb. and stew the fruit 15 minutes. and some mincemeat. and serve with sifted sugar. whip the cream. sweeten the milk to taste. spread it over the pudding. Mix again. turn it into a glass dish. then add 4 cupful of golden syrup. of Allinson breadcrumbs. washed. Allinson breadcrumbs. and for vermicelli pudding the same. MARLBOROUGH PUDDING. and so on until the dish is full. of mixed peel. with sugar and flavouring to taste. of farinaceous food of any 60 . Place a layer of breadcrumbs in a buttered dish. and steam for 2 hours. 1 pint of red currants. Then put in the peel cut in very fine strips and the sultanas. 12 cloves. let it soak for 1 hour. 4 oz. of sugar. and ½ lb. ½ lb. MELON PUDDING. 1 oz. of Allinson fine wheatmeal. of butter. mix them with the milk. use 2 oz. ½ pint of cream. 4 oz. sugar to taste. which should be only three-parts full. Should eggs be added. beat up the eggs. add a little milk if necessary. remove the cloves from the fruit. spread the butter in bits over the top. repeat these layers until the dish is full. of wheatmeal to 1 quart of milk. and teacupful of milk. NURSERY PUDDING. place a layer of fruit over the breadcrumbs. steam the pudding for 1-1/2 hours. NEWCASTLE PUDDING. mix them well with the milk. 3 eggs. beat up the eggs. a few drops of almond flavouring. and finally add the whites of 3 eggs whisked to a firm froth. 3 apples. ½ lb. a little milk. of Allinson fine wheatmeal. ½ pint of milk. then mixed with the pudding before it goes into the oven. they should be beaten well.

or vege-butter in the usual way. sugar. 6 macaroons. sift sugar over it. oil. 1 pint of milk. cut the bread into slices and butter them. Turn out. crush up finely the macaroons and mix well the yolks of the eggs. cornflour. and fry the pancakes in butter. and serve immediately. butter a mould. With the rest smooth the cornflour and mix with it the eggs. have ready a buttered Soufflé dish. turn out carefully. 1 dessertspoonful of cornflour. and eat very short. 1 even teaspoonful of cinnamon. of fine oatmeal. 1 teaspoonful finely minced citron peel. and sugar. 3 eggs. Serve with lemon and castor sugar. Separate the whites and yolks of the eggs. OMELET SOUFFLÉ (1). 1 pint of milk. Mix the Allinson breakfast oats with the soaked sago. Mix the yolks of the eggs with the orange water. and steam for 3 hours. ½ lb. 4 eggs. of castor sugar. OATMEAL PANCAKES. 2 oz. of sugar. boil the milk. and bake the Soufflé’ in a moderate oven until set and lightly browned. 4 eggs and 4 oz. ORANGE MARMALADE PUDDING. Make a batter of the ingredients. OMELET SOUFFLÉ (2). beat up the eggs with the milk and pour it over the layers. ORANGE PUDDING. cornflour (previously smoothed with the milk). of Allinson wholemeal bread. 2 oz. 6 oz. When the liquid in the saucepan is near the boil. then arrange the bread and butter in the mould in layers. pour the mixture into it. place the fruit in a piedish. cinnamon. When the mould is ¾ full. 2 oz. sugar to taste. OATMEAL PUDDING. the sugar and the 61 . 1 dessertspoonful of Allinson cornflour. then turn out and serve. sugar to taste. 4 oranges. add the eggs.use to fill a fancy mould. turn it into a wetted mould and allow to get cold. serve with white sauce. and steam the pudding for 1-1/2 hours. adding 1 tablespoonful of water. of sultanas. well beaten. butter. stir all well. let the whole soak for 1 hour. Whip the whites to a stiff froth. The juice of 7 oranges. and sprinkle with sugar. of Allinson cornflour. butter a mould. some orange marmalade. 3 eggs. ¾ lb. ORANGE MOULD. stirring the whole for 10 minutes. 2 oz. whip up the whites of the eggs to a very stiff froth. and milk. 1 tablespoonful of Allinson cornflour. 6 oz. pour the mixture into it. and sugar to taste. citron. Butter a mould thoroughly. and steam the pudding for 3 hours. stir into it the mixture of egg and cornflour. of soaked sago. Add enough water to the fruit juices to make 1 quart of liquid. 1 oz. 4 eggs. 1 gill of milk. some butter. Dip the mould in cold water for 1 minute before turning it out. the macaroons. cover with a cloth. and bake the Soufflé about 20 minutes until it is a golden brown and well risen. and thicken it with the cornflour. These are very good. well beaten. of Allinson breakfast oats. 6 eggs. I tablespoonful of orange water. and of 1 lemon. cover the mould tightly. spreading each layer with marmalade. of currants. mix this lightly with the rest of the ingredients. Peel and slice the oranges and remove the pips. and serve with sauce. 1 teacupful of milk. and mix this lightly with the other ingredients. sift sugar over it and serve immediately. keep stirring the mixture over a gentle fire until it has cooked 5 minutes. of butter. 3 eggs. put 1-1/2 pints of this over the fire with the sugar. the fruit. 1 pint of milk. large enough to be only half full when the mixture is turned into it.

and steam the pudding for 2 hours. 1 teaspoonful of cinnamon. milk and eggs. cored. 4 oz. then mix all the ingredients together. 2 apples. or vege-butter for frying. and breadcrumbs. 62 . 1 teaspoonful of cinnamon. Serve with sauce. of small sago. 1 breakfastcupful of Allinson breadcrumbs. pared. overlapping each other. taking care not to do so while it is too hot. and steam 3 hours. butter. oil. of sultanas. a pinch of salt. Serve hot or cold. Eat with a sweet white sauce. Wash the rice. 2 eggs. 3 oz. 2 oz. and when browned on the other side fold the pancake over from each side and slip it upon a hot dish. 2 eggs. The above quantity will make 6 or POOR EPICURE’S PUDDING. Mix it with the other ingredients. 1 teacupful of sago. 4 oz. the grated rind and juice of a lemon. PANCAKES WITH CURRANTS. sugar. This is a plain pudding which can be eaten instead of Christmas pudding by those who are inclined to be dyspeptic ½ lb. Spread the pancakes with jam. and add them carefully to the thickened milk. A ¼ lb. Butter a mould. turn out. butter for frying. ½ pint of milk. 2 oz. PLUM PUDDING. Make a batter of the above ingredients. PARADISE PUDDING. of Allinson fine wheatmeal. beat up the eggs. and 8 wellbeaten eggs. and serve. vanilla flavouring. roll them up and cut them across into slices. and some milk. and when boiling pour in enough batter to make a thin pancake. Fry into thin pancakes with vegebutter. form a circle of slices round the bottom of the mould against the sides. turn it over. 3 eggs. 6 apples chopped small. If the mixture is too dry add as much milk as is necessary to moisten all well. Mix together the raisins. tie over with a pudding cloth. Turn the mixture into a wellbuttered mould. 2 oz. adding as much water as the sago will absorb. wheatmeal. of Allinson fine wheatmeal. Wash and stone the raisins. some butter. of sugar. fill the centre with the sponge cakes broken into pieces. 1 pint of milk. Rub the butter into the wheatmeal. Fry a golden brown. Let the pudding boil sharply in plenty of boiling water until the rice is soft. of raisins. 2 oz. mix it with the other ingredients. PANCAKE PUDDING. each of white flour and fine Allinson wheatmeal. and work these circles right up the mould. ½ lb. 7 pancakes. pour the custard over the fruit. some jam. and sugar to taste. and chopped up. of Patna rice. Put a piece of butter the size of a walnut in the frying-pan. of butter. and tie all in a cloth. 5 or 6 thin cold pancakes. 1 pint of milk. and mix all well. Boil the sago in ½ pint of milk until soft. of currants. sugar and cinnamon to taste. adding vanilla to taste. Soak the sago over the fire with as much hot water as it will require to soften it. pour this over the rest and steam the pudding for 1-1/2 hours. Make the batter the usual way. Fill a buttered pudding basin with the mixture. add them. ½ lb. ¼ lb. beat up the eggs. and keep hot in the oven while the other pancakes are being fried. 1 teaspoonful of cinnamon. allowing plenty of room for swelling.let the milk cool. Make a batter of the meal. cinnamon. and bake the pudding in a moderate oven until the custard is set. 4 eggs. of sultanas. ½ lb. 3 or 3 stale sponge cakes. of Allinson fine wheatmeal. 2 tablespoonfuls of sugar. time 1-1/2 hours. pick and wash the currants and add them to the batter. of wholemeal breadcrumbs. PANCAKES. OXFORD PUDDING.

It should turn out brown and firm. cinnamon. 4 eggs. the thin rind of 1 lemon. sugar and flavouring to taste. 1 pint of milk. essence. cornflour. meal. Soak the rolled wheat in water for 1 hour. ¾ lb. 12 blanched and sliced almonds. and then add carefully the eggs well beaten. of butter. let the rice cool a little. 3 eggs. finishing with bread and butter. 1 teaspoonful of Allinson cornflour. mix all well. 3 oz. 2 tablespoonfuls of sugar. and poured over again. and serve. of Allinson fine wheatmeal. Heap the prunes on a glass dish and pour the custard round. Meanwhile make a custard with the milk. Pour the mixture into a wide. Serve with fruit sauce or stewed fruit. beat up the yolks of the eggs. rather shallow pie-dish. of prunes or French plums. Beat the whites of the eggs to a stiff froth. of thin slices of Allinson bread and butter. butter. 4 oz. remove the stones. some Allinson wholemeal bread. looking like a cake. 6 oz. adding a little of the milk. 1 quart of milk. 1 pint of milk. drain this on and crush the seed in a pestle and mortar. RICE PUDDING (French). when boiling add the wheat from which the water has been strained. the rind of ½ a lemon.1 pint of milk. pour a little prune juice over. and turn the whole gently into the mould. beat the whites of the eggs to a stiff froth. then arrange a layer of prunes. and soak the prunes in ½ pint of water over night. adding sugar and a few drops of almond ROLLED WHEAT PUDDING. and mix this with the mashed prunes when quite cold. Bake in a moderate oven about 45 minutes. let the milk cool a little. the sugar. of Allinson rolled wheat. PRUNE PUDDING. When the poppy-seed has been crushed fairly fine. of butter. Pour the custard over the mixture. of sugar. well beaten. and until all the milk is absorbed. of white poppy-seed. and let them cool. add the yolks of the eggs. Butter slices of bread on both sides. when the prunes are quite tender. orangewater. The pudding will be much improved if all the liquid is poured off once or twice. Thoroughly butter a pudding mould. 63 . boil the rice in the milk with the sugar and lemon rind. let it cool. 1 quart of milk. taking care not to displace the breadcrumbs. and cover the piedish with these. 4 eggs. 3 eggs. Set the milk over the fire. sugar to taste. Let it cook gently for 1 hour. sugar to taste. a stick of cinnamon (4 inches long). mash them well with a fork or wooden spoon. and ½ pint of milk. Stew them very gently in an enamelled saucepan in the water in which they soaked. Scald the poppy-seed with boiling water. and sprinkle it all over with the breadcrumbs. and almonds. turn all into a buttered pie-dish. Boil the milk with the sugar. PRUNE PUDDING 1 lb. and mix them with the rice. Wash the prunes. mix this well with the rice. the bread should be free from crust. let soak 1 hour. and the rest of the milk. and the yolks of eggs. Grease a pie-dish and line it with a layer of bread and butter. and so alternately until the dish is full. and entirely cover the milk. a very little sugar. of stoned and stewed prunes. turn the mixture into a buttered pie-dish. beat up the egg in the milk. remove the cinnamon. 1 lb. Beat the whites of the eggs to a stiff froth. and 2 oz. 1 teacupful of currants and sultanas. 2 tablespoonfuls of orange-water. let it gently simmer until quite soft. POPPY-SEED PUDDING. 3 eggs. 4 oz. 1-1/2 oz. of rice. bake the pudding 1 hour in a moderate oven. add this to the rest of the mixture. then add the fruit. and add a little more if needed. 1 teacupful of fine breadcrumbs. and bake the pudding 1-1/2 hours. and bake 1 hour. 8 oz. adding a little sugar if liked.

remove from the fire to cool. Pour into mould previously dipped in water. SIMPLE SOUFFLÉ. line it neatly with some of the slices of the sponge cakes. and press them together. of Allinson fine wheatmeal. set the rest over the fire with sugar and a piece of lemon rind or 1-1/2 inch of stick vanilla. SEMOLINA PUDDING. turn out. then stir it into the remainder of the milk. 1 tablespoonful of sugar. ½ oz. 1 pot of apricot jam. SEMOLINA BLANCMANGE. which must be boiling. add 64 . Smooth the meal in part of the milk. of butter. and stir over a clear fire for 20 minutes. sugar to taste. pour the mixture into a buttered pie-dish. beat up to a stiff froth the whites of the eggs. SIMPLE FRUIT PUDDING. mix them with the milk. Beat up the yolks of the eggs and mix them with the milk. of Allinson rusks. Soak semolina in ¼ pint of the milk for 10 minutes. Next spread a layer of apricot jam. let them soak for 1 hour. add sugar. 1 pint of milk. then remove the lemon rind. beat up the yolks of the eggs. turn the mixture over the jam. Butter some cups. Mix the milk and meal perfectly smooth. and pour the custard over the rusks. well beaten. of semolina. and set the mixture aside to cool. Spread a layer of jam in a pie-dish.and bake the pudding from ½ to 1 hour in a moderate oven. turn out. 1-1/2 oz. press them to the mould to keep them in position. and bake until a golden colour. 4 oz. bring the rest of the milk to the boil with the sugar and Lemon rind. and bake the Soufflé’ until risen and brown. and serve with white sauce. lemon rind or vanilla. that is. 4 oz. and fill the mould with alternate layers of sponge cake and jam. Arrange them neatly in a buttered mould. Serve cold with stewed fruit or custard. raspberry jam. and mix them well with the mixture (remove the vanilla or lemon rind). Slice the sponge cakes lengthways. any kind of jam. sugar to taste. 4 eggs. Spread a little jam between every two rusks. 8 sponge cakes. a few drops of almond flavouring. fill them three-parts full. Serve immediately. Serve with custard or milk sauce. of loaf sugar. SPANISH PUDDING. add the semolina. ½ pint of milk. Then fill the dish with any kind of hot stewed fruit. RUSK PUDDING. 4 eggs. yolk of 1 egg. pour the mixture over the SIMPLE PUDDING. let all cook for 10 minutes. which has been flavoured with almond essence. 1 quart of milk. grease a mould with the butter. 1 oz. from which the crust has been removed. gently pressed on to the fruit. and bake the mixture until done. 1 pint of milk. and serve with either custard or white sauce. 4 eggs. beat up the eggs. 1 pint of milk. the eggs. 6 oz. 2 eggs. beat up the eggs. and let it gently cook for 5 to 8 minutes. and at once cover it with a layer of bread. 1 even teaspoonful of powdered cinnamon. mix them with the boiled semolina when it is fairly cool. the sugar and cinnamon. 1 tablespoonful of Allinson fine wheatmeal. stir the smoothed meal into it. a few drops of essence of lemon. Mix the semolina smooth with part of the milk. Take off and mix in quickly the yolk of an egg beaten up with flavouring. Line a plain mould with some slices (about ¼ inch thick) of Allinson wholemeal bread. and mix them with the rest. of semolina. when a knitting-needle passed through will come out clean. 3 eggs. stirring all the time. then steam the pudding for ½ an hour. ½ pint of milk. When cold. when boiling. the rind of ¼ a lemon.

Turn the mixture into a greased mould and steam the pudding for 2 hours. add the bananas. flavouring. 2 oz. pepper. 1 teacupful of water. Draw to the side of the fire. to cool it a little. scatter bits of butter over the crusts. and salt to taste. then add the currants. cinnamon to taste. 3 cooking apples. 1-1/2 gills of milk. but not too soft. adding the whites of the eggs. and add some of the breadcrumbs to make the whole into a fairly firm mass. Soak the sago with ½ pint of water. Serve either hot or cold. and turn it out carefully. 2 teacupfuls of Allinson fine wheatmeal. either in the oven or in a saucepan. 4 Allinson wholemeal rolls. pour into a greased dish. Beat the butter and sugar to a cream. of sugar. vanilla to taste. WHOLEMEAL BANANA PUDDING. turn the whole into a glass dish. a little mace. a little milk. 3 oz. of currants. of sago. almonds. ½ lb. mix the wheatmeal with the milk. of Allinson fine wheatmeal. of Allinson breadcrumbs. simmer the sugar and the teacupful of water for 10 minutes. Peel the bananas and mash them with a fork. cook them with 1/3 teacupful of water. Let the pudding get cold. Boil the chestnuts in plenty of water until tender. VANILLA CHESTNUTS (for Dessert). Cut off lumps with a spoon and drop them into the boiling soup. puff paste. and simmer till quite soft and clear. 2 eggs. ½ oz. 1 lb. Halve the rolls lengthways and remove the crumb. of tapioca. and 1 tablespoonful of sugar. 1 oz. Separate the yolks from the whites of the eggs. sugar to taste. Have ready the whites of the eggs beaten to a stiff froth. and cover it with water. sugar. of butter. 1 egg. WINIFRED PUDDING. the juice of 1 lemon. and sago. and mash them up to a pulp with a wooden spoon. of ground sweet almonds. then add the chestnuts. Bring to a boil. and mix all smoothly. ½ pint of cold milk. ½ oz. Serve with white sauce. 4 oz. and milk. Let it soak for 1 hour. Pour sufficient boiling TAPIOCA PUDDING. and the yolk of the other. Put the tapioca into a basin. ½ pint of milk. that they may not break in peeling. Fill the crusts of the rolls with the mixture. of butter. add vanilla and remove the chestnuts from the fire. ¼ oz. cinnamon. macaroons. Pare and core the apples. Make a batter with the eggs. when sufficiently cool. and bake the rolls for ½ hour. of macaroons crushed. meal. of chestnuts. with a little sugar. Break the egg and beat it slightly. 3 eggs. of sugar. pile the froth over the pudding. 2 oz. and serve with custard. 1 oz. 1 tablespoonful of sugar. ½ oz. STUFFED SWEET ROLLS. of butter. Add the milk and sugar. 1 egg well beaten. 1 gill of cold water. of moist sugar.pudding. 6 bananas. Mix all well. 3 oz. SPONGE DUMPLINGS. and when a little cooled add the yolks. and bake it in a slow oven until set. and bake in a moderate oven until it is a golden colour. mace. sprinkle them with sugar and powdered cinnamon. Allow all to cook gently until the syrup browns. beat in the eggs one at a time. Stir the mixture over the fire with the butter until it is quite thick and comes away from the saucepan. picked and washed. Peel them. take the mixture from the fire. until it has absorbed all the water. 2 eggs. of the butter. 3 oz. 65 . soak the crusts for a few minutes in a little cold milk when the stuffing is ready. 1 oz. of butter. pepper and salt. mix well with the tapioca. place the rolls into a baking tin. 2 eggs. press the two halves of each roll together. 2 oz.

and bake for about 30 minutes in a moderate oven. add the strained lemon juice and flavouring. and sauce. and add them to the mixture. Border a pie-dish and line with paste. which has been previously well buttered. Whip the eggs well. 1 pint of milk. green vegetables. meal and oats. 4 oz. Pour the mixture into a shallow Yorkshire pudding tin. YORKSHIRE PUDDING. and make a batter of the eggs. Serve with baked potatoes. Sift a little white sugar over. 66 . put in the mixture. and bake the pudding for 1 hour. and mix well together. pepper and salt to taste. adding pepper and salt. 4 eggs. milk. The old-fashioned way of making it is with white flour.milk over the breadcrumbs to soak. each of Allinson breakfast oats and Allinson fine wheatmeal. and serve hot or cold. Scatter a few bits of butter on the top. Try this way.

mixing it with a knife. of butter. 2 oz. a little cold water. add enough milk to moisten the paste. (7) 1 lb. beat the eggs well. of Allinson fine wheatmeal. Mix the ingredients as in (3).. mix them with the meal. Let the sago swell out over the fire with milk and water. of Allinson fine wheatmeal. (1) 1 lb. a little cold water. of Allinson fine wheatmeal. roll out and use. spread with more butter. spread the paste with some of the other butter. roll up again and repeat about 3 times. mixing with a knife only. of sago. rub in the butter and the oil. (3) ½ lb. Roll out and use according to requirements. add enough water to the paste to keep it together. mix it with the meal and butter. Rub the butter well into the meal. Use for pie-crust. of Allinson fine wheatmeal. 3 oz. (6) ½ lb. of fine breadcrumbs. 6 oz. Mix the meal and mashed potatoes. a little cold milk (about 1 cupful). adding enough cold milk to make a firm paste. roll out and use. vege-butter. Rub the butter into the meal. 5 oz. 3 oz. 2 oz. 1 gill of cold milk. and roll it out. 1 lb. ½ lb. and roll the paste up. 4 eggs. of butter. of butter into the meal. roll it out again. add enough cold water to make a stiff paste. of butter. of Allinson fine wheatmeal.PIES PIE-CRUSTS. of butter. and roll out as required. until all the butter is used up. in the usual way. Rub ½ lb. of butter. and a little cold milk. (5) (Puff crust). roll it out. 67 . of mashed potatoes. (2) ½ lb. of Allinson fine wheatmeal. (4) ½ lb. 1 tablespoonful of oil. &c. and roll the paste out and use. ½ lb. of butter. moisten the paste with milk. of Allinson fine wheatmeal. 1 oz. 2 eggs. Rub the butter into the meal. and bake in a quick oven. 1 lb. moisten with the milk (taking a little more than 1 gill if necessary). some milk.

1 dessertspoonful of orange-water. of ground rice. and it the tart is made with a top crust only. sugar to taste. For the crust either of the recipes given for pie-crusts may be used. Special recipes for every kind of fruit tart are not given. and flavouring. beat the yolks of the eggs. only very little juice should be used. bitter ground almonds. of the milk. ½ oz. add to them the milk. 2 oz. sugar. of butter. and allowed to cool. Line 8 or 10 little cheesecake tins with a short crust. like strawberries. stir the mixture over the fire until it thickens. 4 eggs. 1 egg. powdered sugar. the juice and rind of 1 lemon. heap the froth over the pie. then place as much of the fruit as is required into your tart. and pour the cooled custard into it. of ground rice. and 1 pint of milk. When any dried fruit is used. ground rice. 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. or with a top crust only. 1 pint of milk. If an open tart is made. lemon juice and rind. and let it set in the oven. and bake the pie for ½ hour in a quick oven. and add all these to the apples and butter. 1 oz. of butter. fill it with the above mixture. of Allinson chocolate (grated). LEMON CREAM (for Cheesecakes). cherries. any kind of jam preferred. beat the egg and mix it well with the almonds. bake the tart ½ hour in a moderate oven. well beaten. and let the mixture cool. 6 yolks of eggs. and serve cold. a few drops of almond essence. and the sugar. grease some patty pans. fill with the almond mixture. Pound the almonds well together with the orange-water. 1 dessertspoonful of sugar. bake them. Steam or bake the apples till tender and press them through a sieve while hot. and bake them 10 minutes. ½ oz. Summer fruit. 2 oz. 1 teaspoonful of sugar. place a spoonful of jam on every tartlet. 3 oz. as the same rules apply to all. MARLBOROUGH PIE. these should first be stewed till tender.CHEESECAKES (ALMOND). and the fruit tarts can be made either open. adding a little castor sugar. grated 68 . Make a blancmange. with top and bottom crust. and bake until the crust is done. as it would make the crust heavy. line a greased plate with it. apple-rings. &c. TARTS CHOCOLATE TARTS. castor sugar. and sweetened if necessary. add to it the chocolate smoothly and gradually. Mix the fruit with the necessary sugar. cover it with a crust. make the meal and butter into a paste with a little cold water. 3 oz. 1 lb.. 4 whites of eggs. whip the whites of the eggs stiff. 1 teacupful of milk. let cool a little and stir in the eggs. currants. line a dish with paste. Mix the milk with the ground rice. dried apricots. like prunes. 3 oz. and some paste for crust. with a bottom crust only. add the butter. 6 good-sized apples. juice of 8 lemons. of Allinson fine wheatmeal. of sweet ground almonds. BLANCMANGE TARTLETS. fill them with the blancmange mixture. 3 eggs. 6 oz. raspberries. and gooseberries need not be previously cooked.

1 breakfastcupful of water. LEMON TART. 69 . Put the ingredients into a double boiler and stir over a slow fire until the cream is the consistency of honey. bake in a quick oven. Thicken the mixture with the cornflour. 1 dessertspoonful of cornflour. the grated rind and juice of 1 lemon. then set aside to cool. ¼ lb. fresh butter. Line the tins with short paste. 1 oz. Moisten the cornflour with a little of the water. of butter. of Allinson’s fine wheatmeal and 1-1/2 oz. TREACLE TART. Put about 1 tablespoonful of the mixture in each tin. pour the mixture into this.rind of 2 lemons. some short crust made of 4 oz. bring the rest of the water to the boil with the juice and the grated rind of the lemon and sugar. cover the tart with thin strips of pastry in diamond shape. of golden syrup add 1 breakfastcupful of Allinson breadcrumbs. and bake the tart ¾ of an hour. line a flat dish or soup-plate with pastry. Mix well together. 2 eggs. sugar to taste. 1 lemon. To 1 lb. mix them well through with the rest of the ingredients. beat up the eggs. let it simmer for a few minutes. of butter.

then pour into a mould. adding the vanilla spliced and the sugar. piece of vanilla 3 inches long. mix it lightly with the rest. Turn out when cold and serve when required. flour. then fill them with the hot blancmange mixture. Make a little custard to pour over the blancmange—1/2 pint of milk. and cocoa. of sugar. Stir the mixture into the boiling milk. Mix the cornflour. 2 oz. stir all well for 8 to 10 minutes. 1 pint of water. of N. add the cornflour mixed with a little cold water. and serve. 1 lemon. turn out and serve with stewed fruit or jam. and then pour it into one or two wetted moulds. ORANGE MOULD (2). cocoa. beat up the yolks and add them to the cornflour and juice when those are smooth. mix the wheatmeal and cornflour smooth with the rest of the milk. and smooth it with the cold milk. Add enough water to the juice to make 1 quart of liquid. Take the juice of the oranges and lemon and the grated rind of the latter. pour the mixture into a wetted mould. and let it all simmer for 8 to 10 minutes. a little sugar. Turn it out. and 1 oz. and let it get cold. Have ready the whites of the eggs beaten to a stiff froth. some water. and keep all stirring over the fire for 2 minutes. ORANGE MOULD (1). BLANCMANGE EGGS. leaving enough to smooth the cornflour. and essence of lemon. and cocoa. Bring 11/2 pints of milk to the boil. BLANCMANGE (LEMON) (a very good Summer Pudding). Set that over the fire to boil (keeping back a ¼ of a pint for mixing the cornflour smooth). 4 oz. stirring very frequently. and pour the mixture into wetted moulds. Put the water in an enamel saucepan. Have the whites of the eggs beaten to a stiff froth. wheatmeal flour. 4 eggs. and juice. whisk in the yolks of the eggs. 1 good dessertspoonful of vanilla essence. 1 quart of milk.BLANCMANGES BLANCMANGE. then add sugar and the juice of a lemon. and beat up well with the mixture. of Allinson cornflour. and add the sugar. stir in the mixture of eggs. or some vanilla essence. stir it well through. Serve on a glass dish nicely arranged with stewed fruit or jam. 1 lemon. Set the greatest part of the milk over the fire. of Allinson cornflour. sugar to taste. Allow it all to boil for a few minutes. Pierce the ends of 4 or 6 eggs. 2 tablespoonfuls of Allinson cornflour. Rinse the shells with cold water. 7 oranges. when cold. This makes an excellent custard. of sifted Allinson fine wheatmeal. Separate the yolks of the eggs from the white. 1 oz. and let it boil with the rind of the lemon in it. 2 oz. of Allinson fine wheatmeal. of cornflour. 1 oz. 1 quart of milk. 1 oz. 2 eggs.F. 4 oz. Add the vanilla essence. Make a blancmange with 1 pint of milk. of sugar. 2 oz. add the mixture to the boiling milk. 70 . When boiling. 2 oz. of Allinson cornflour. cornflour. When the liquid over the fire boils. BLANCMANGE (CHOCOLATE). of Allinson fine wheatmeal. When cold gently peel off the shells. sugar to taste. and let the contents drain away.

let it get cold. Pour all into a wetted mould. Add enough water to the fruit juice to make 1 quart of liquid. and 4 eggs. whip up the eggs and stir them carefully into the mixture so as not to curdle them. of sugar. turn it out.The juice of 7 oranges and 1 lemon. 6 oz. Put 1-1/2 pints of this over the fire with the sugar. 71 . 4 oz. and serve. of Allinson cornflour. Stir well over the fire for 5 to 8 minutes. When boiling thicken it with the cornflour. which should be smoothed with the rest of the liquid.

place in a 72 . when it should be a smooth paste. and not too firm. of Allinson chocolate. remove the mixture from the fire to cool slightly. Proceed exactly as in “Orange Cream. let it get quite cold. 6 oz. vanilla. macaroons. stirring both well together until the chocolate is well mixed with the froth. Sprinkle the fruit with sugar to make the juice drain more freely. LEMON CREAM.CREAMS CHOCOLATE CREAM (French) (1). APRICOT CREAMS. white of 1 egg. add a little castor sugar. BLACKBERRY CREAM. 1 quart of milk. some apricot jam. add the milk. 2 oz. sugar to taste. ½ pint of water. and sugar. stirring it over the fire until a thick. CHOCOLATE CREAM (WHIPPED). Split the vanilla. beat the eggs well.” MACAROON CREAM. The juice of 3 lemons and the rind of 1. taking care not to allow it to boil When well thickened let the cream cool. Dissolve the chocolate in a few tablespoonfuls of water. and mix the chocolate with it. 2 inches of vanilla pod. ½ pint of cream. 2 oz. Beat the whites of the eggs to a very stiff froth. whip the cream and mix with the juice. 6 oz. fill into glasses and serve at once. serve in custard glasses or poured over sponge cakes or macaroons. this will not require any additional sugar. and then mix it with the cream previously whipped stiff. a little cinnamon. Set the chocolate aside until quite cold. put this and the sugar into the cream. and whisk it till quite frothy. vanilla to taste. Break the chocolate in pieces. of sugar. and fill up with whipped cream. 1 pint of cream. stir it quite smooth. Mash the fruit gently. The yolks of 6 eggs. 1 dessertspoonful of cornflour. stir them into the thickened chocolate very gradually. CHOCOLATE CREAM. When boiling thicken the milk with the cornflour. Use the whites of 3 eggs to 2 large bars of chocolate. Place a good teaspoonful of apricot jam in each custard glass. EGG CREAM. and very dainty. 1 dessertspoonful of castor sugar. and flavour with Allinson vanilla essence. This is easily made. whip this with the whites of eggs until stiff. of sifted sugar. put the mixture into a saucepan over a sharp fire. then remove the vanilla. 4 eggs. smooth paste. Serve in a glass dish. 7 eggs. taking care not to let it boil. white of 2 eggs. essence of vanilla. 1 tablespoonful of Allinson corn flour. of Allinson chocolate to ¼ pint of cream. Dissolve the chocolate over the fire with 2 tablespoonfuls of water. It the cream is not found sweet enough. the whites of 4 eggs. Beat up all the ingredients. 1 quart of blackberries. juice of 1 lemon. and melt it in a little enamelled saucepan with very little water. sugar to taste. Pound 1-1/2 doz. put it into a hair-sieve and allow it to drain. and stir the whole over the fire.

Proceed as in “Blackberry Cream. Whip it well with a whisk or fork until it gets quite thick. Lay a little of the macaroon paste roughly in the bottom of a glass dish. mix it with the milk and cream when nearly boiling. ½ pint of cream. 7 eggs. When nearly cold cover the top with ratafia biscuits and decorate with angelica and cherries. 1 lemon. then add 1 pint of blancmange. sugar to taste. it must be split and as much as possible of the little grains in it rubbed into the cream. serve in custard glasses. 1 quart of strawberries. Quantity of good thick cream according to requirement. this latter giving the cream its name. adding the sugar to it. but take care not to let it boil. mix the cornflour smooth with a spoonful of cold water. Add enough water to the fruit juice to make 11/2 pints of liquid. STRAWBERRY CREAM. then cover with 1 spoonful of cream put on roughly. The white of 1 egg to ¼ pint. ½ pint of cream. return the whole over a gentle fire. 1 tablespoonful of Allinson cornflour. whip to a stiff froth. stir the mixture over the fire until it has thickened and let it simmer 2 minutes longer. SWISS CREAM. 4 to 6 oz. 1 dessertspoonful of cornflour. adding a piece of vanilla 2 inches long. jar of cream. Add sugar to taste and whatever flavouring might be desired. let this get hot. ¼ lb. Lay 6 sponge cakes on a glass dish. Put the cream and milk over the fire. a piece 1 inch long is sufficient for ½ pint of cream. letting it boil up for a minute.” 73 . more paste and cream. some water. and soak them with any fruit syrup. flavour it with stick vanilla. then pour it over the biscuits and serve cold. of sugar (according to taste). Proceed as in “Blackberry Cream. ½ pint of cream. or in a glass dish poured over macaroons. in hot weather it should be kept on ice or standing in another basin with cold water. arrange the macaroons and ratafias on a shallow glass dish. add 1 or 2 spoonfuls of milk. smooth the cornflour with a tablespoonful of cold milk. let the cream cool a little. of ratafias. 1 quart of raspberries. of macaroons. then 1 or 2 spoonfuls of the cream.” RUSSIAN CREAM. When whipped cream is used to pour over sweets. and when the liquid has cooled mix them carefully in with it. ORANGE CREAM. RASPBERRY CREAM. and thicken the fruit juice with it. Take a 6d. When cold. always stirring. as this would curdle it. as the cream might curdle. WHIPPED CREAMS. This makes a delicious dish. 6 oranges. vanilla. 2 oz. Take the juice of the oranges and the juice and grated rind of the lemon. remove the vanilla.bowl.. keep stirring continually until the cream thickens. &c. set aside and let it cool a little. and mix all to a smooth paste. ½ pint of milk. sugar to taste. and sugar to taste. and sugar to taste. beat the eggs well.

half a teacupful of water and the juice of half a lemon. Let the milk cool a little. 74 . and serve in custard glasses. of castor sugar. sugar. Pour the custard into a buttered pie-dish. Meanwhile heat the milk near boilingpoint. turn out. moist sugar to taste. When the sugar is melted and browned stir into it about 2 tablespoonfuls of hot water.CUSTARDS ALMOND CUSTARD. ground almonds. sweeten it with sugar. stir over the fire until the custard is nearly boiling. sugar to taste. stirring all the time. place it in the oven. and add the vanilla and sugar. 1 quart of milk. Boil the milk with the sugar and almonds. Let it cool. If the milk and eggs are mixed cold and then baked the custard goes watery. 4 eggs. then stir in the eggs very gradually. then let it cool. and bake it in a moderately hot oven until set. it is therefore important to bear in mind that the milk should first be heated. 6 eggs. and let it run all round the sides of the tin. 1 wineglassful of rosewater. bake lightly. and lemon juice. and bake in a moderately hot oven for about 20 minutes or until the custard is set. Then pour the caramel into a mould or caketin. 1 quart of milk. 1 pint of custard made with Allinson custard powder. and flavouring to taste. of castor sugar for caramel. BAKED CUSTARD. and serve. sugar. taking care not to be scalded by the spluttering sugar. and the juice of ½ lemon. and add any kind of flavouring. leaving out 3 of the whites of the eggs. Whip up the eggs. so as not to curdle the eggs. when cold put the fruit at the bottom of a pie-dish and pour the custard over. Allow it to get cold. stew till tender and rub through a sieve. smooth the cornflour with the rosewater and stir it into the boiling milk. ½ lemon and 4 oz. ½ lb. CARAMEL CUSTARD. stir carefully into them the hot milk. Gradually stir the caramel into the hot custard. Make the custard as in the recipe for “Cup Custard. nearly boiling. Heat the milk until CUP CUSTARD. and pile the whipped whites of the eggs on the top of the custard just before serving. CARAMEL CUP CUSTARD (French). which are to be beaten to a stiff froth. taking care not to curdle them. grate a little nutmeg over the top. 1 dessertspoonful of sugar. Beat up the eggs. BAKED APPLE CUSTARD. Then pour the custard into the tin on the caramel and stand the tin in a larger tin with hot water. 6 eggs. and mix them carefully with the hot milk. cut and core the apples and put into a lined saucepan with the water. Serve with stewed fruit. Peel. stirring occasionally. 1-1/2 pints of milk. pour it into a glass dish. and serve cold. Then cautiously add 2 tablespoonfuls of boiling water. Whip up the eggs.” Take 4 oz. Put the dry castor sugar into an enamelled saucepan and let it melt and turn a rich brown over the fire. 1 dessertspoonful of Allinson cornflour. let it boil up for a minute. put it over a brisk fire in a small enamelled saucepan. keep stirring it until quite melted and a rich brown. 8 large apples.

it saves eggs. so as to extract the flavour from the vanilla. thin paste with about 2 tablespoonfuls of the milk. which should be placed in a saucepanful of boiling water. serve either hot or cold. or put in a glass dish and serve with stewed or tinned fruits. the custard will only take from 5 to 10 minutes to finish. In doing as here directed there is no risk of the custard curdling. 1 pint of milk or cream. FRUMENTY. then fill the case with a custard made as follows. Line a pie-dish with puff paste. or the milk can first be thickened with a dessertspoonful of Allinson cornflour before mixing it with the 6 eggs. prick well with a fork and bake carefully. This is an excellent plan. stir quickly for a minute. it should be well stirred before using. Remove the vanilla pod and pour the custard into glasses. then pour into the pastry case. and let it soak in the milk for 1 hour before it is set over the fire. pour the custard into a jug. so as not to curdle the eggs. stir it often while cooling to prevent a skin forming on the top. or in a glass dish. and continue stirring the custard until it is well thickened.6 whole eggs or 10 yolks of eggs. Use vanilla pods to flavour—they are better than the essence. and when quite boiling pour quickly into the basin. sugar and vanilla to taste. or the custard can be used with Christmas or plum pudding instead of sauce. beat up the eggs and gradually mix them with the rest. CUSTARD (ALLINSON). then pour GOOSEBERRY CUSTARD. CUSTARD IN PASTRY OR KENTISH PUDDING PIE. 8 eggs should be used. Mix 1 dessertspoonful of flour with the contents of a packet of Allinson custard powder. Stir the frumenty over the fire. stir occasionally until quite cold. stirring thoroughly. 1 quart of milk. If the milk is nearly boiling when mixed with the eggs. and the custard tastes just as rich as if more eggs were used. Sweeten the milk and let it come nearly to boiling-point. out of a pint of milk take 8 tablespoonfuls and mix well with the flour. when the mixture is nicely thickened remove it from the fire and let it cool. The wheat should be fresh and soaked for 24 hours. and let all cook gently over a low fire. the sugar and fruit. of butter and when quite boiling pour on to the custard powder. stirring frequently. boil the remainder of milk with the sugar. &c. 2 oz. Mix the milk with the wheat (which should be fresh). Serve hot or cold. 1 quart of milk. When the custard has been standing over night.. into custard glasses and grate a little nutmeg on the top. grate a little nutmeg on the top and bake till of a golden brown. and then cooked from 3 to 5 hours. Keep stirring the custard with a wooden spoon. although it is hot enough to finish thickening it. Should the custard be required very thick. ½ pint of ready boiled wheat (boiled in water). Carefully stir the milk into the beaten eggs. Serve in custard glasses. ¼ lb. adding the cinnamon. When all is mixed. a stick of cinnamon. of lump sugar and 1 packet of Allinson custard powder. Beat the eggs well while the milk is being heated. of sultanas and currants mixed. custard powder. adding only a little at a time. taking great care not to curdle them. When the custard is done place the jug in which it was made in a bowl of cold water. putting a double row round 75 . but do not allow to boil. which is alcoholic. for directly the water ceases to boil it cannot curdle the custard. Put the contents of the packet into a basin and mix to a smooth. 4 eggs. Make some good puff paste and line a piedish with it. boil the remainder of milk with sugar to taste and 1 oz. and as soon as the custard begins to coat the spoon remove the saucepan from the fire. split a piece of the pod 3 or 4 inches long. sugar to taste.

(which should be an enamelled one) so as to cool the contents a little. RASPBERRY CUSTARD. serve in the pie-dish. when it boils thicken it with the cornflour. and add a little water it needed. vanilla to taste. return the juice to the saucepan. let it boil for 5 minutes. add them carefully after the fruit juice has somewhat cooled. Beat up the eggs. stir the custard over MACARONI CUSTARD. flavour it well with vanilla. of sugar. Add ¼ lb. Scald 1 pint of milk. Top and tail 1 pint of gooseberries. substituting sharp apples for the gooseberries. Serve in a glass dish with sponge fingers. 1-1/2 pints of raspberries. Pour this into the lined pie-dish and bake 25 or 30 minutes. Add enough water to the fruit juices to make 1-1/2 pints of liquid. and thicken the liquid with it when boiling. add the mashed gooseberries in small quantities. 3 eggs. whip up the eggs. The juice of 6 oranges and of ½ a lemon. 1 dessertspoonful of Allinson cornflour. and lastly the whites of the eggs whipped to a stiff froth. strain the juice well through a piece of muslin or a fine hair-sieve. and then proceed with the custard as in the previous recipe. MACAROON CUSTARD. and when quite cold add 1 pint of custard made with Allinson custard powder. and let it cook from 5 to 10 minutes with 1 pint of water. and carefully stir in the milk (which should have been allowed to go off the boil) without curdling it.the edge. of sugar. of Allinson macaroni. 2 oz. pour it over them and sprinkle some ground almonds on the top. 6 oz. 1 even dessertspoonful of Allinson cornflour. stew gently until perfectly tender. rub through a sieve. add it to the milk when boiling. ½ pint of red currants. Boil the milk and stir into it the cornflour smoothed with a little of the milk. then set it aside to cool. 1 quart of milk. then put in the well-beaten yolks of 6 eggs. N. Set aside the saucepan. gently stirring it all the time. Beat up the eggs. and serve with or without stewed fruit. of castor sugar. Set this over the fire with the sugar. of green gooseberries until the skins are tender. if necessary add a little more water. Serve cold. and when the custard is cool enough not to crack the dish. 6 eggs. sugar and vanilla essence to taste. add the sugar and reheat the liquid. GOOSEBERRY FOOL. 76 . when the custard is cool pour it over the macaroni. then turn it into a bowl and let it become cool. and very delicious. placing it in a jug into a saucepan of boiling water. This is a German sweet. ½ lb. of butter melted and dropped in gradually whilst the mixture is beaten. Boil the macaroni in 1 pint of milk. Mix the fruit. beat all together for a minute to mix well. ORANGE CUSTARD. Arrange the macaroons in a glass dish. There should be 1 quart of juice. make a custard of the rest of the milk and the other ingredients. 6 eggs. With ½ lb. and is as good cold as hot. add sugar and vanilla to taste. 6 oz. and 1 dessertspoonful of Allinson cornflour. of castor sugar stew 1 lb. and stir the custard over the fire until it thickens. 7 eggs. put into a lined saucepan with sugar to taste and half a small teacupful of water.B. then rub them through a sieve. This can be made from any kind of acid fruit. which should have been allowed to become cold before being mixed with the fruit. 4 oz. meanwhile smooth the cornflour with a little cold water.—Apple fool is made in exactly the same way as above. when quite tender place it on a glass dish to cool. 1 tablespoonful of sugar. gradually stir into them the thickened liquid. 1 dessertspoonful of Allinson cornflour. of macaroons. mix 1 tablespoonful of Allinson cornflour to a smooth paste with cold milk.

and while still hot pour carefully over the fruit. but do not allow it to boil. with strawberries. Serve cold in custard glasses. prepare 1 pint of custard with Allinson custard powder according to recipe given above. Remove the stalks from 1 lb. of fresh strawberries. or any juicy summer fruit. You can make a fruit custard in this way. set aside to cool.the fire until it thickens. and just before serving (which must not be until the custard has become quite cold) garnish the top with a few fine strawberries. STRAWBERRY CUSTARD. cherries. red currants. 77 . or in a glass dish poured over macaroons or sponge cakes. as the eggs would curdle. place them in a glass dish and scatter over 2 tablespoonfuls of pounded sugar.

Rub the butter into the meal and flour. then place on it a layer of apple mixture. and serve. When the apples are quite APPLE CAKE 6 oz. 4-1/2 oz. sprinkle with sugar and cinnamon. repeat the layers. cover the apples with it. cut into pieces. and will probably be quite dry in the course of the day. sugar to taste. and dried. the juice of ½ a lemon. Peel your apples. 1 heaped-up teaspoonful of cinnamon. of butter. and the currants and sultanas. and stew them with a teacupful of water and the cinnamon. for the home-dried apples are superior in flavour to any bought apple-rings or pippins. turn up the edges of the bottom crust over the edges of the top crust. but one is well repaid for it. and slice the apples. make 2 incisions in the crust. mix all well and allow the mixture to cool. washed. 1 stick of cinnamon about 3 inches long. Next day they may again be spread in the sun. of course they require frequent turning about. arrange them in close rows on the paste point down. and line a flat buttered tin with it. Pare. It gives a little trouble. 2 lbs. remove the cinnamon. core. butter a pie-dish and line it with thin slices of bread and butter. An excellent way to keep them for winter use is to dry them. both in the sun and on the stove. 2 oz. heat the butter in a frying-pan. spread them on large sheets of paper in the sun. and cut the apples into thin divisions. finishing with slices of bread and butter. 1 lb. sift the sugar and cinnamon over the apples. of castor sugar. bake for ¾ hour in a moderate oven. until the apples have become a pulp. they should be taken indoors and spread on tins (but with paper underneath).APPLE COOKERY APPLES (BUTTERED). 4 oz. beat up the egg and add it. and 3 oz. and bake the cake until brown in a moderately hot oven. and serve on buttered toast. on the cool kitchen stove. and extra care must then be taken that they are neither scorched nor cooked on the stove. each of Allinson fine wheatmeal and white flour. chopped almonds. lemon juice. In the evening (before the dew falls). the apples must be dried indoors only. Pare. Those who have apple-trees are often at a loss to know what to do with the windfalls. roll out thinly the rest of the paste. and it is impossible to use them all up for apple pie. and Allinson bread and butter cut very thinly. Whilst cooking is going on they will dry nicely on sheets of paper on the plate-rack. of apples. the almonds. of 78 . and as much cold water as is required to make a smooth paste. of good cooking apples. of apples. APPLES (DRYING). Should the weather be rainy. puddings. and add sugar. and cut up the apples. 1-1/2 lbs. The good parts cut into thin pieces. roll out the greater part of it ¼ inch thick. 1 egg. when it boils turn in the apples and fry them until cooked. leaving 1 inch of edge uncovered. previously picked. cut away the cores and all the worm-eaten parts—for nearly the whole of the windfalls are more or less worm-eaten. 2 oz. ground cinnamon and sugar to taste. Pare. The apples come down on some days by the bushel. or jelly. core. of currants and sultanas mixed. and if the oven is only just warm. APPLE CHARLOTTE. when cold sift castor sugar over it. placed in the oven well spread out. core. of butter. slip the cake off the tin. a little cold water.

and a little sugar. of Allinson wholemeal. Have a frying-pan ready on the fire with boiling oil. Wash and cut up the apples. Pare and core the apples. which is when the outside is not moist at all. line a pudding basin with the greater part of it. 6 cloves tied in muslin. 1 heaped up teaspoonful of ground cinnamon. until the jelly sets when cold if a drop is tried on a plate. APPLE PANCAKES. add sugar and cinnamon to taste. 79 . and fill the hole where the core was with it. of sugar—a little more should the apples be very sour. 6 oz. ¾ pint of milk. APPLE PUDDING. melt the butter and mix it into the batter. and cut up the apples. and press the edges together round the sides. Pare. It may take from 2 hours to 3 hours in boiling. roll the paste out. 2 lbs. of dates. 3 eggs. Core the apples. Bake the dumplings about 30 or 40 minutes in the oven. stone the dates. Boil the liquid. APPLE JELLY. mix them with the batter. placing the dumplings in the water when it boils fast. APPLE PUDDING (Nottingham). 2 oz. and the eggs well beaten. Serve with cream or sweet white sauce. dry place. and gently stew the fruit with a teacupful of water and the cloves until quite tender. 3 good juicy cooking apples. then pour them into a jelly bag and let drain well. of apples. pour it over the apples. make a paste of the meal. and 1 oz. butter and a little cold water. 1 teaspoonful of ground cinnamon. eggs. and boil them in the water until tender. 3 eggs. core. and most acceptable when fresh fruit is scarce. Make the batter as directed in the recipe for “Apple Fritters. then the cream. of apples.dry. ½ lb. I have dried several bushels of apples in this way every year. of apples. of Allinson fine wheatmeal. which should be boiling. and cut them into rounds ¼ inch thick. serve cold with sponge-cake fingers. and fry the pancakes in the usual way. and cut them in thin slices. vege-butter. fill them into brown paper bags and hang them up in an airy. take 1 lb. 6 oz. of sugar. and sprinkle over them the cinnamon and 4 oz. and keep them hot in the oven until all are done. tie a cloth over the basin and boil the pudding for 2-1/2 to 3 hours in a saucepan with boiling water. when sufficiently cooked. ¾ pint of milk. mix the sugar and cinnamon. APPLE FOOL. Fill the holes with a mixture of sugar and cinnamon. Pare.” peel 2 apples. roll it out. meal. remove the cloves. ½ pint of milk. gradually mix in the milk. of butter. and wrap each apple in it. 1-1/2 lbs. or boil them the same time in plenty of water. skimming carefully. of butter or vege-butter. ½ lb. dip the apple slices into the batter and fry the fritters until golden brown. make a batter of the milk. and cut up the apples. drain them on blotting paper. make a paste for a short crust. put in the apples. or butter. The apples will be found delicious in flavour when stewed. put the apples into a buttered pie-dish. and meal. APPLE DUMPLINGS. adding sugar to taste. and 2-1/2 oz. core. make a batter with the milk. APPLE FRITTERS. and rub the fruit through a sieve. ¼ pint of cream. cover the apples with the rest of the paste. a little lemon juice if liked. and sugar to taste. sugar to taste. of loaf sugar to each pint of juice. Core as many apples as may be required. of Allinson fine wheatmeal. and bake the pudding for 2 hours in a moderate oven. and the juice of 1 lemon to each quart of liquid. 6 baking apples. 1 pint of water to each 1 lb.

sultanas. just enough to keep the apples from burning. let all simmer together until the apples have become a pulp. cut the rest of the paste into strips 3/8 of an inch wide. and lay them over the apples in diamond shape. core. ½ lb. cinnamon. core. and. previously melted. and a little water. 4 oz. roll it out and line a round. and cut up the apples. tie with a cloth. a teaspoonful of ground cinnamon. cored. Peel. and brush the paste over with white of eggs. mark it nicely with a fork or spoon. of apples. only just enough to keep from burning. each 1 inch from the other. remove the lemon rind before serving. each of apples and breadcrumbs. of apples. 2 lbs. of good cooking apples. butter. and cut in pieces the apples. of sago. the juice of a lemon. of chopped almonds. and 4-1/2 oz. stew them in very little water. and the butter. Serve with white sauce or custard. make a paste of the meal. of currants and sultanas mixed. mix them with the breadcrumbs. If enough paste is left. and sweeten the sauce to taste. Rubbing the sauce through a sieve ensures the sauce being free from pieces should the apple not pulp evenly. 2 oz. turn the mixture into a buttered mould.APPLE SAGO. APPLES (RICE) 2 lbs. the juice of a lemon. pared. sugar to taste. the lemon juice and rind. butter. if too dry add a little more water. and cut up. pared. lay a thin strip right round the dish to finish off the edge. and sliced. or until quite tender. and steam the pudding for 3 hours. cook them in a few spoonfuls of water to prevent them burning. 1 lb. 1-1/2 lbs. Pare. APPLE TART (OPEN). 1 oz. Pare. and sultanas (washed and picked). cored. so as to 80 . meanwhile have the apples ready. the grated rind and juice of 1 lemon. 1 cupful of currants and sultanas. of sultanas. and sugar. of rice. of butter. when they are quite soft rub them through a sieve and mix them with the cooking sago. sugar. core. sugar to taste. 5 eggs well beaten. of apples. make a kind of trellis arrangement of the pastry. the rind of ½ lemon (or a piece of stick cinnamon if preferred). of butter. and turn out when cold. and ½ lb. sugar to taste. EVE PUDDING. then add the apples. ½ lb. to which the cinnamon is added. and sugar to taste. when quite soft rub the apple through a sieve. Wash the sago and cook it in 1-1/2 pints of water. 12 oz. and bake the tart for ¾ hour. the sultanas. whip up the eggs and mix them well with the other ingredients. when nearly done add the currants. or Allinson fine wheatmeal. let the fruit cool. cook them in very little water. of butter. let all cook gently for a few minutes or until the sago is quite soft. and 2 oz. flat dish with it. adding sugar and lemon juice. almonds. and chop small the apples. APPLE SAUCE. 1 teaspoonful of ground cinnamon or the rind of ½ lemon (which latter should be removed after cooking with the apples). and sugar. put the mixture into a wetted mould. currants. if the apples are not sour. turn the apple mixture on the paste. sugar to taste. 5 oz. lemon juice. Boil the rice in 3 pints of water with the lemon rind. let all simmer gently for ½ hour.

also a certain bulk of innutritious matter for exciting secretion. and for carrying off the excess of the biliary and other intestinal secretions with the fæces. That such is the case. and this is as it ought to be. Not many years ago books treating of food and nutrition always gave milk as the standard food. Besides taking part in this composition. and the peasantry of many countries live on very little else. and from two to four per cent. We consume more of this article of food than of any other. People are now concerning themselves about the foods they eat. and mineral matter in definite quantities. and of all grains wheat is the one which is nearest perfection. and so it is for calves and babies. but this is untrue if the loaf is a proper one. composition. and suitability. those who eat it are healthier. evidence on every side shows. it must follow that wholemeal bread must be best for our daily use. and we ought to be sure that this is of the best kind. and many of the other things we eat are garnishings. or which supplies to the body those elements that it requires. for separating the particles of food so that the various gastric and intestinal juices may penetrate and dissolve out all the nutriment. It is said we cannot live on bread alone. The average composition of wheat is this:— Nitrogen Carbon Mineral Matter Water 12 72 4 12 100 From this analysis we observe that the nitrogenous matter is to the carbonaceous in the proportion of one-sixth. and in best proportions. the bran. and more cheerful than those who do not. and then using the resulting flour for breadmaking. which is the composition of a perfect food. and passed over a magnet 81 . and an inner kernel of almost pure starch. The grain should be first cleaned and brushed. for bread is the staff of life. stronger. Wholemeal bread comes nearer the standard of a perfect food than does the wheaten grain.BREAD & CAKES THE ADVANTAGES OF WHOLEMEAL BREAD. a layer of nitrogenous matter directly under this. at one time our prisoners were fed on it alone. and thus the proportion of nitrogen is slightly increased. assisting daily laxation—a most important consideration. A perfect food must contain carbonaceous. 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. Nowadays we use a grain food as the standard. If wheat is such a perfect food. A grain of wheat consists of an outer hard covering or skin. The next question is. being in a great measure insoluble. and inquiring into their properties. all other things being equal. for as a nation we eat daily a pound of it per head. there must be from four to six parts of carbonaceous or heat and force-forming matter to one of nitrogen. nitrogenous. of mineral matter. passes in bulk through the bowels. One food that is now receiving a good deal of attention is bread. as in fermentation some of the starch is destroyed.

then mix in the melted butter and make up into a dough with the meal and currants. sugar. ¼ lb. ¼ lb. Allinson’s wholemeal. 6 oz. 1 egg (not necessary). BUNS (1). Warm the butter without oiling it. ¼ lb. brush the tops over with egg. BUNS (PLAIN). divide into 24 pieces. 2 oz. currants. Allinson’s wholemeal. mix with the milk. dissolve sugar and yeast in it and stir in the meal. ¼ lb. and mix the ingredients well together. roll it as thin as a wafer. raisins. or ammonia and hydrochloric acid. stir the sugar and salt with the ferment till dissolved. 5 oz. Keep in warm place for 45 minutes. shape buns. If brewer’s yeast is used it must be first well washed. brown sugar. butter. and then finely ground. prove 15 minutes and bake in moderately warm oven for 20 minutes. candied peel. and tartaric acid. flour. The only ferment that should be used is yeast. yeast. or vege-butter. BUN LOAF. take a portion off. set it to rise by the fire for ½ hour. of this the French variety is best. 1 egg. leave well covered up in a warm place for 45 minutes. 1 teacupful of milk. 1 oz. sugar. 1 lb. currants. and bake in a moderate oven for 2 hours. BARLEY BANNOCKS. and bake from 10 to 15 minutes. and bake it on a hot girdle. Melt down vegebutter to oil. Mix the flour. pour into a buttered tin. and from this bread should be made. make the milk lukewarm. make bay of meal. sugar. butter. French yeast. stirring it constantly to prevent lumps till the mixture is quite thick and almost unstirrable. when done on one side. mix it smoothly with the yeast. currants. 1 lb. pinch of salt. When ground. soda. 1 oz. or other chemical agents. vege-butter. set to rise by the fire for 10 minutes. stir the flour in gradually with the sugar. Warm water and milk to 105 degrees. sugar. 2 eggs. warm the butter and milk slightly. stirring well together till it is all moistened. as these substances are injurious. must never be used for raising bread. flour. candied peel (cut in thin strips). beat up with it the egg and lemon and stir to the flour. and affect the human system for harm. when thoroughly mixed. nothing must be taken from it. ¼ lb. Then have ready 1 ¾ lbs. Eat hot or cold with butter. the butter and eggs well together. otherwise it adds an injurious agent to the bread.to cleanse it from any bits of steel or iron it may have acquired from the various processes it goes through. The girdle is to be swept clean after each bannock. ¼ pint milk. and currants in a basin. turn and cook on the other. beat the dough well for 10 minutes. then knock gas out of dough and leave ½ hour more. but not much. 6 oz. sugar. work it quite stiff with dry meal. otherwise it gives a bitter flavour to the loaf. A small quantity of salt may be used. 1 oz. then add the eggs well beaten. ½ pint water. put into patty pans. beat it with a wooden spoon. ½ lb. To ensure fine grinding. ½ lb. a little salt. Put ½ pint of milk into a saucepan allow it to boil. ½ pint milk. Turn the mass out on a mealbesprinkled board and leave to cool. sprinkle currants round. Mix the flour. When cool enough to knead. and bake in a brisk oven for from 20 to 30 minutes. ½ lb. butter. 82 . 4 eggs. 1 lb. sugar. salt. place on warm greased tin. ½ teacupful of milk. Baking powder. raisins. 15 drops essence of lemon. or vege-butter. ¼ lb. BUNS (2). nor must anything be added to the flour. it is always advisable to kiln-dry it first. BUTTER BISCUITS. 4 oz. make into buns. Allinson wholemeal flour. then sprinkle in barley meal. or soda and hydrochloric acid. pour this on the flour. currants.

stamp it into biscuits. and bake on a shallow tin or plate in a quick oven. add the sugar. Beat the whites of the eggs to a stiff froth. of castor sugar. of cocoa. then the cocoanut. 1 pint buttermilk. butter. Work 4 oz. of currants and sultanas mixed (washed and picked) 5 eggs. cut out with a biscuit cutter. ½ pint milk. ½ lb. of butter. of castor sugar. sugar. Mix all together. 3 tablespoonfuls of orange water. 83 .” adding the cocoa and flavouring with vanilla. 1 dessertspoonful of vanilla essence. then stir in the meal and make into a stiff. of fine wheatmeal.” adding the fruit. ½ lb. ¼ lb. 3 dessertspoonfuls of sugar. 5 eggs. 2 oz. The cake can be iced when done. of Allinson cocoa. 2 breakfastcupfuls of wheatmeal. 1 dessertspoonful of ground cinnamon. of butter. fine wholemeal flour. Bake 16 minutes in a moderate oven. wholemeal flour. 2 lbs. Mix the ingredients. into diamond-shaped pieces or triangles. which should be warmed. and cut. 12 oz. ¼ lb. 2 whites of eggs beaten to a stiff froth. Place little lumps of the mixture on the rice wafer paper. CHOCOLATE CAKE (1). ½ lb. Mix together ½ lb. 1 dessertspoonful of vanilla essence. adding a little milk to moisten the paste. roll the paste out ¼ in. roll it out. butter a cake tin. thick. 2 oz. a little milk. COCOANUT DROPS. and a little milk. 1 teaspoonful salt. of castor sugar. Mix the meal well with the salt. 1-1/2 oz. of white sugar. 1 pint buttermilk. and drop in biscuits on white or wafer paper. of fine wheatmeal. and milk. of Allinson fine wheatmeal. then the meal. candied lemon peel. COCOANUT BISCUITS. 2 teacupfuls of grated cocoanut. CHOCOLATE MACAROONS. add the sugar. and bake on tins in a quick oven for 10 minutes. Allinson wholemeal flour. a heaped tablespoonful of COCOANUT ROCK CAKES. Prick the biscuits. cocoa. Dissolve the butter in the milk. of butter. add the sugar. vanilla. ½ lb. ½ lb.½ lb. mix it well. and proceed as in the previous recipe. of butter to a cream. of desiccated cocoanut. CHOCOLATE BISCUITS. 2 oz. beat well together.” and bake in a fairly hot oven. Proceed as in recipe for “Madeira Cake. cocoa. Add to the butter mixture. 2 oz. currants. prick them out with a fork. CINNAMON MADEIRA CAKE. as in recipe for “Macaroons. ½ lb. 1 oz. roll it out very thin. butter. Beat the butter to a cream. ½ lb. 2 lbs. pour in the mixture. add the buttermilk and pour on the flour. of sugar. fruit. cut into cakes. and cinnamon as flavouring. the white of 4 eggs. Proceed as in recipe of “Madeira Cake. when cold. ½ lb. and bake for from 15 to 20 minutes in a quick oven. 2 lbs. of ground sweet almonds. the whites of 3 eggs. and bake in a slow oven for 3 ½ hours. CHOCOLATE CAKE (2). and almond meal. BUTTERMILK CAKES. mix thoroughly. of castor sugar. and bake them in a moderate oven a pale brown. of powdered chocolate. smooth paste. BUTTERMILK CAKE. 2 lbs. 3 eggs. ½ lb. add a ¼ lb. Whip the white of the eggs to a stiff froth. ¼ lb.

To 8 oz. and bake the loaf for 1-1/2 hours in a hot oven. Rub the butter into the meal. 1 egg. of wheatmeal. turn the dough on to it. and bake for 1 hour in a moderately hot oven. CRACKERS.. When cold cut into finger lengths or squares. put the cakes on a hot stove. 6 oz. Put small lumps on a floured baking tin. ¼ oz. 1 teaspoonful salt. 1 cupful butter. castor sugar. take them off and place them on a hanger in front of the fire in order to brown the upper side. of cornflour. Separate the yolk from the white of the egg. mix all the dry ingredients together. butter. 6 oz. and lastly the flour. mix with the yolks. ICING FOR CAKES. and bake in a quick oven. close up the dough. turn the mixture into it. then the whites. 6 oz. and mix it well into the batter. well beaten. ½ gill milk. 1 egg. a 84 . CORNFLOUR CAKE. cocoanut. of Allinson wholemeal. Dissolve the yeast in a little warm milk. &c. 3 eggs. 1 gill of cold milk. scant ½ pint of milk and water. Grease and heat a bread tin. of butter or vege-butter.1 lb. 3 oz. When risen roll it out ½ in. of fine wholemeal flour. add gradually to the butter. and add only just enough milk to make the mixture keep together. of desiccated cocoanut. 2 oz. adding the dissolved yeast and enough milk to make the dough sufficiently moist to handle. ½ lb. Let it rise 1-1/2 hours in front of the stove. 3 breakfast cups of Allinson wholemeal flour. cut it in shapes. Mix. same of castor sugar. and beat in meal to make brittle and hard. separate the yolks of eggs from the whites and beat separately for a ¼ of an hour. add the sugar. Put into a well-greased tin. CRISP OATMEAL CAKES. yeast. and having sprinkled this too with meal. cream the butter and sugar. whip up the white of the egg stiff. Make a dough of the butter. 6 oz. 3 eggs. meal. and the well-beaten eggs. Beat the butter. lastly the milk. and cook them in boiling oil or vege-butter until brown and thoroughly done. then pinch off pieces and roll out each cracker by itself. 1 teaspoonful of cinnamon. and eggs to a cream. and whisk all together for 25 minutes. bake about 20 minutes in a quick oven. when this is done they are ready for use. and when they are a little brown on the underside. thick. and mix this with the meal into a thick batter. 2 quarts Allinson wholemeal flour. and wet up with cold water. DOUGHNUTS. very light and digestible. 1-1/2 lbs. 2 heaped teaspoonfuls of ground ginger. a little cold milk. of oatmeal. enough lukewarm milk to moisten the dough. and 1 tablespoonful of orangeor rosewater. sugar. 1 saltspoonful of salt. 1 breakfast cup of sugar. shake meal plentifully on the board. 3 tablespoonfuls of sugar. of butter or oil (1 tablespoonful of oil is 1 oz. 1 lb. 9 oz. place a little jam or marmalade in the middle. Rub thoroughly together with the hand. This is very delicious bread.). Eat warm. work it a little with the backs of your fingers. if you wish them to resemble baker’s crackers. Roll the dough out to the thickness of a crown piece. 4 eggs. of sugar take 2 whites of eggs. Beat up the yolk with the milk and water. mix all the ingredients. and milk. GINGER SPONGE CAKE (a nice Cake for Children who do not like Gingerbread). some jam and marmalade. cut out round pieces. forming the dough nuts. Whisk the ingredients DYSPEPTICS’ BREAD. of butter. beat well.

ground almonds. and mix all the ingredients well together. add the sugar. of sugar. and when baked cut into diamond squares. lay it on a tin. and ½ lb. of wheatmeal. of ground sweet almonds. Bake in a gentle oven. and bake them in a quick oven from 30 to 40 minutes. and ½ lb. ½ lb. 2 oz. yolks. and pour the mixture into a greased cake tin. If the macaroons brown too much. of brown breadcrumbs. Cream the butter. ½ lb. of Allinson wholemeal flour. Bake for 1-1/2 to 2 hours. JUMBLES. and 2 well-beaten eggs. Beat up the yolks of 4 eggs with a teacupful of milk. allowing room for the spreading of the macaroons. sugar. but do not let it remain long enough to discolour. 2 lbs. add the beaten white of the eggs. of wheatmeal. ½ lb. of ground bitter almonds. add the other ingredients. whisk well. yolks and whites beaten separately. and work into the flour so as to make a stiff batter. Rub the butter into the breadcrumbs. as much milk as required to moisten ¼ lb. roll the mixture out thin. and add a good ½ pint of milk and water to 1 pound of the mixed meal. of fine wheatmeal. of butter. Set the cake in the oven to harden. A good lunch cake may be made by rubbing 6 oz. cut into triangular shapes. Stir sufficient of the meal into any cold porridge that may be left over to form a dough just firm enough to roll out. roll the dough to the thickness of ½ an inch. 1 oz. ½ lb. and bake 1 hour in a moderate oven. make it into finger-rolls about 3 inches long. add the sugar.thoroughly. and when the cake is cold cover it with the mixture. Allinson fine wheatmeal. then the eggs well beaten. if the mixture seems very stiff add one or two teaspoonfuls of water. place a couple of pieces of sliced almond on each. ½ pint of milk. of butter. 1 lb. 1 lb. Whip the whites of the eggs to a stiff froth. “wafer paper”). At the last add the whites beaten to a stiff froth. of sultanas. and bake until brown on both sides. flavouring to taste. ½ lb. Add 2 oz. ½ lb. Butter and serve hot. of mixed peel cut small. ¼ lb. of castor sugar. 6 oz. the grated rind of a lemon. MADEIRA CAKE. which can be obtained from confectioners and large stores. of butter into 1-1/4 lbs. add the fruit. Rub the butter into the meal. and moisten with a little rosewater. and lukewarm milk. place a sheet of paper lightly over them. Use equal parts of medium oatmeal and Allinson fine wheatmeal. LEMON CAKES. the whites of 4 eggs. drop little lumps of the mixture on the wafers. the meal and the flavouring. 2 oz. of butter. Beat the butter to a cream. LUNCH CAKE. and bake them in a quick oven until they are set and don’t feel wet to the touch. Well grease and sprinkle with flour some baking sheets. Lay sheets of kitchen paper on tins. as it is also called. OATMEAL BANNOCKS. then the almond meal. 3 eggs. LIGHT CAKE. OATMEAL FINGER-ROLLS. 1 lb. sifted fine. of mixed sultanas. and mix all well. Line a cake tin with buttered paper. 5 eggs. Put the mixture in a well-greased tin. Roll out and cut the jumbles into any shape desired. Knead into a dough. of castor sugar. Lastly. MACAROON. of sugar. a few sliced almonds. of castor sugar. ½ lb. of castor sugar. of butter. 85 . over this sheets of rice wafers (or. Cold porridge. and bake the cake in a moderate oven from 1 to 1-1/2 hours.

6 oz. Beat the mixture from 20 minutes to ½ an hour. potato flour. fruit. of rice in 2 quarts of water until quite soft. Meanwhile prepare the fruit and almonds. grate in the rind of 1 small orange. make a batter of the yeast and water. The dough should be fairly firm and wet. 4 oz. butter (or oil). 100 degrees Fahrenheit in winter. add the sugar and flour. PLAIN CAKE. Add a teaspoonful of salt. the sugar and cornflour. and bake in a moderate oven 1 hour. only half filling it. of ground rice. Bake in a good hot oven. stirring all the time. Separate the yolks of the eggs from the whites. yeast. add sugar. cornflour. the same quantity of very fine wheatmeal (sift the latter through a sieve if not very fine). the lemon juice. the juice of ½ a lemon. pour into a tin mould. ground rice. and bake 15 minutes in a moderate oven. sugar. Simmer 1 lb. of Allinson wholemeal flour. Dissolve the yeast in a cup of warm water. lemon or almond flavouring. beat all together and bake the cake in a buttered mould. as this will spoil the yeast. with two spoonfuls of the meal. Mix the almonds with the ground rice. sugar. and bake the little cakes from 10 to 15 minutes. ¼ oz. 6 eggs. in a moderately hot oven. work in also ½ oz. ½ lb. add the lemon juice and rind. of potato flour. then sift in gradually. rind and juice of a lemon. and mix all well together. add the egg well beaten. milk to moisten the cake. 4 oz. RICE CAKES (2). Fill into greased cake tins and bake for 1-1/2 hours. 2 oz. butter or ½ teacupful of oil. 4 oz. greased and warmed. Rub the butter into the meal. butter. the eggs well beaten. 4 eggs. of sweet and bitter ground almonds mixed. beat the whites of the eggs to a firm froth.ORANGE CAKES. 6 oz. about ¾ of a cupful of milk. ¼ lb. do not let it get hot. 1 breakfastcupful sultanas. QUEEN’S SPONGE CAKE. 4 oz. Cream the butter. thick batter. stir the yolks well. Let the dough rise in front of the fire. of butter. which is done by beating the butter round the sides of the pan with a wooden spoon until it is quite creamy. RICE AND WHEAT BREAD. ROCK SEED CAKES. and 3 eggs. 1 oz. seeds. Let it cool sufficiently to handle. 1 oz. of butter. of wheatmeal. well beaten. mix it well with the rest. ground bitter almonds. of ground carraway seeds. then drop small lumps of it on floured tins. Beat the eggs a little. sifted sugar. of castor sugar. 10 eggs. 2-1/2 lbs. wheatmeal. and bitter almonds. ¼ lb. then the sugar. and stir in with the juice of the orange and sufficient buttermilk to make a smooth. of yeast dissolved in a very little lukewarm water or milk. of wholemeal. ¼ lb. POTATO FLOUR CAKES. 2 eggs. place the mixture in one or more greased cake tins and bake at once in a quick oven. 1 dessertspoonful of ground bitter almonds. chopped sweet almonds. 4 oz. and 1 egg. 85 degrees in summer. and the eggs. 1 lb. then add the yeast and as much lukewarm milk as is required to moisten the cake. of castor sugar. 3 oz. 3 oz. meal. of sugar. and stand it on a cool place of the stove to rise. 86 . ½ lb. Beat 1 egg. RICE CAKES (1). sugar. A ¼ lb. and mix it thoroughly with 4 lbs. meal. Knead well and set to rise before the fire 1-1/2 hours. and beat well. sugar and 1 teaspoonful cinnamon. 6 oz. cinnamon and eggs. adding the sugar. some vanilla. Half fill small greased tins with this mixture. mix the meal. 1 lb. 3 oz. and the milk.

2 oz. of butter. of castor sugar. add the egg slightly beaten. then add the yolks of eggs. then stir in gradually the other ingredients. castor sugar. 4 eggs. Let the dough rise 1-1/2 hours in a warm place. ½ lb. of carraway seeds. add the milk and butter. and the whites of 5 beaten to a stiff froth. SEED CAKE (2). SEED CAKE (6). mix the flour and sugar. and spread in the butter as for pastry. ¾ lb. adding the whites of the eggs last. 4 eggs. butter. Spread half of them very thickly with currants. a little lukewarm milk. but do not make it very wet. mix till quite smooth. castor sugar. twice their weight in meal. add the whites of the eggs beaten to a froth. and make it into a smooth paste with water. and last the flour. of butter. SEED CAKE (3). ¾ of lb. according to the size of the cakes and the heat of the oven. and cut into rounds or square cakes.Place the mixture in lumps on floured tins. 1 oz. Roll out 3 times. and enough milk to moisten the mixture. the seed. and 6 drops essence of lemon. butter. and bake at once in a fairly quick oven. of seed. 8 oz. of seed (crushed). and bake the cake or cakes from 1 to 1-1/2 hours. SEED CAKE (5). dissolve the yeast in warm milk and add to it the other ingredients. ½ oz. 87 . sugar. add a little cold water it too dry. fine wholemeal flour. salt butter. as flavouring. add the eggs well beaten. ¼ oz. Beat the butter and sugar to a cream. SPONGE CAKE (1). 1 egg. ¼ an ounce of German yeast. rub the yeast smooth with ½ a teaspoonful of sugar. line one or more tins with buttered paper. Rub the butter to cream.” adding ½ oz. Cream the butter. of Allinson wholemeal flour. of sugar. of meal. press the others very gently on the top. 4 eggs. ½ oz. so as to form a sandwich. Cream the butter first. and a little milk. of ground carraway seeds. Stir this mixture gradually into the flour. Put into a quick oven. currants. Rub the butter into the meal. Bake for ½ an hour. seed. SLY CAKES. Allinson wholemeal flour. The same as “Madeira Cake. ½ lb. 1 oz. 2 lbs. and bake in a quick oven till a light brown. Divide into two. lastly. 1-1/2 gills of milk. fine wheatmeal. and eggs. first the eggs well beaten. 6 oz. 2 oz. 6 oz. fill into greased cake tins and bake the cakes 11/2 to 2 hours. add the sugar. 8 oz. 1 lb. roll it very thin. 1-1/2 lbs. Put in a greased tin and bake 1 to 1-1/2 hours. the cake is done. meal and butter. the sugar. Warm the milk and butter in a pan together. mix all the ingredients well together. put into well-greased tins. of yeast. of seed. 6 oz. 3 oz. 6 oz. the yolks of 10 eggs. their weight in sugar. then the sugar. seed. turn the mixture into them. 2 eggs. If a bright knitting needle passed through the cake comes out clean. carraway seeds. ground fine. and bake the cakes for half an hour in a hot oven. of wholemeal. their weight in sugar. and bake about 15 minutes. ½ their weight in butter. ½ lb. and dredge in the flour. ¼ oz. SEED CAKE (4). SALLY LUNN. SEED CAKE (1). and meal. set these in a warm place for 1 hour to rise. Moisten the dough with sufficient warm milk not to make it stick to your pan.

1 lb. 7 lbs. spread jam on one.). SPONGE CAKE (2). add the salt.” line a large. of Allinson wholemeal. Turn the cake out of the tin on to the paper. until a knitting needle comes out clean. 1-1/2 pints of milk and water. 1-1/2 hours in front of the fire. sift in the sugar. This will be found useful where a large family has to be provided for. Then knead the dough well through. and bake it in a fairly hot oven from 7 to 12 minutes. stirring all the time. put the meal into a pan. then make the dough into fingerrolls on a floured pastry-board. only filling them half full. ½ oz. on which sprinkle some white sugar. and bake it for 1-1/2 hours. of Allinson wholemeal. mix the meal and the milk and water into a dough. covered with a cloth. add the flavouring. 2 lbs. knead it a few minutes. These are bread in the simplest and purest form. and mix the whole into a dough. the weight of 2 in fine wheatmeal. To know whether the bread is done. and roll up. if it sticks it not sufficiently baked. This should be done quickly. VICTORIA SANDWICH. pour the mixture into it. This is as sweet and pure a bread as the finger-rolls. or until baked through. so that the dough may get warm evenly. make a hole in the centre of the meal. Loaves the size of the twopenny loaves will want 1-1/2 hours in a hot oven. rolling the finger-rolls about 3 inches long with the flat hand. WHOLEMEAL BREAD (FERMENTED). Mix the ingredients as directed in “Sponge Cake. mix these to a thick paste. flat baking tin with buttered paper. UNFERMENTED BREAD. and the weight of 4 in castor sugar. for if the cake is allowed to cool it will not roll. 3 eggs. 2-1/2 pints of warm water (about 85° Faht. UNFERMENTED FINGERROLLS. flat tins. and pour the mixture into one or two greased cake tins. a good ½ pint of milk and water mixed. or fill it into greased tins. turning the pan sometimes. Proceed the same as in “Sponge Cake Roly-Poly.4 eggs. and bake them in a sharp oven from ½ an hour to 1 hour. of yeast. Place them on a floured bakingtin. spread the cake with jam. as it has to be mixed fairly moist. and liked by most. 1 teaspoonful salt. The time will depend on the heat of the oven. sift in the sugar and meal. and put the mixture into some small greased bread tins. When it is desired to have a soft crust. square. It it comes out clean the bread is done. or where it is desirable to bake bread for several days. Have a sheet of white kitchen paper on the kitchen table. Beat up the eggs. of 8 in castor sugar. pour in the water with the yeast and salt. 4 eggs. any flavouring to taste. The oven should be fairly hot. the weight of 3 in fine wheatmeal. and cover with the other cake. and if necessary add a little more warm water. and bake the mixture in a well-greased cake tin in a moderate oven from 1 to 11/2 hours.” but bake the mixture in 2 round. dissolve the yeast in the water. any flavouring to taste. a clean skewer or knife should be passed through a loaf. and keeps fresh for several days. Allow it to stand. of Allinson wholemeal. Beat the eggs. Bake in a moderate oven for about an hour. 88 . the loaves may be baked under tins in the oven. SPONGE CAKE ROLY-POLY. In a very hot oven the rolls will be well baked in ½ an hour. then the flour. some raspberry and currant jam. Make the dough into round loaves.

Mix Allinson wholemeal flour with cold water into a batter. 1 teaspoonful of cinnamon. of sugar. of German yeast. If the cake browns too soon. 3 eggs. of blanched almonds. cover it over with a sheet of paper. Vege-butter is a vegetable butter. turning the pan round occasionally that the dough may be equally warm. pouring this into greased and hot gem pans. cinnamon. and some warm milk. made from the oil which is extracted from cocoanuts and clarified. Cover the pan in which you mix the cake with a cloth. place it in front of the fire. add the fruit. Then fill the dough into one or several well-greased tins. ¼ oz. add the fruit. adding as much more milk as is required to make the dough sufficiently moist for the spoon to beat all together.WHOLEMEAL CAKE. of butter or vegebutter. 1 lb. Dissolve the yeast in a cupful of warm milk (not hot milk) add it to the other ingredients. of chopped sweet almonds. 3 eggs. chopped fine. 1 breakfastcupful of currants and sultanas mixed. and bake the cakes in a quick oven 25 to 35 minutes. It is much cheaper than butter. 3 oz. or the grated rind of half a lemon. 1 dozen ground bitter almonds. 1 lb. as in that case the cakes would run. Vegebutter. and 89 . WHOLEMEAL ROCK CAKES. 3 oz. sugar. cinnamon. All bread should be left for a day or two to set before it is eaten. and mix the whole to a stiff paste. ¼ lb. otherwise it is apt to lie heavy on the stomach and cause a feeling of weight and uncomfortableness. of wholemeal. Rub the butter into the meal. and bake the cake or cakes from 1 to 1-1/2 hours (according to the size) in a hot oven. WHOLEMEAL GEMS. of sugar. ¼ lb. 1 teaspoonful of cinnamon. also from several depôts of food specialities. a cupful of currants and sultanas mixed. It can be obtained from some of the larger stores. Rub the butter into the meal. 4 oz. place little lumps of the paste on them. and allow the dough to rise 1-1/2 hours. almonds. Flour 1 or 2 flat tins. 3 oz. wellwashed and picked over. beat up the eggs with the milk. and very little milk (about ¾ of a teacup). almonds and sugar. and baking for ¾ of an hour. and the eggs well beaten. Particular care must be taken that the paste should not be too moist. and being very rich. and make all into a moist dough. of meal. goes further.

and serve. and pepper and salt to taste. cut pieces out with a tumbler or biscuit cutter. Line with them small patty pans. butter or oil for frying. CAULIFLOWER AU GRATIN. Serve when cold. and fill them with mincemeat. Boil the cauliflower until half cooked. the grated rind of a lemon. MISCELLANEOUS A DISH OF SNOW. fry pancakes of the mixture. 4 eggs. and place them in a pie-dish. beaten to a stiff froth. When the pancakes are golden brown on one side. of butter. cut them across in thin slices. Fry thin pancakes of the mixture. Boil the milk. cut it into pieces. of Allinson fine wheatmeal. of ground rice. syrup as in “Orange Syrup. add the lemon rind. 3 oz. 11/2 oz. sugar to taste. Rub the butter into the flour. cover with paste. A fair-sized cauliflower. they should be slipped on a plate. meal. Roll the paste out thin on a floured board. fold up. ½ oz. MACARONI PANCAKES. a little nutmeg. 3 oz. Arrange the fruit into 90 . of cheese. using a small piece of butter not bigger than a walnut for each pancake. Make a batter of the milk. ½ pint of milk. Mix both together. 6 oranges. sprinkle them with sugar and cinnamon. and milk. and bake the mince pies in a quick oven. sprinkle with a little more sugar. 8 fine sweet apples. 4 oz. Thicken with the wholemeal smoothed in a little cold milk or water. sugar. cut the rest of the butter in bits. 1 pint of milk. adding the seasoning. place a dessertspoonful of jam on each. and 1 whole lemon. 1-1/2 oz. of Allinson fine wheatmeal. CRUST FOR MINCE PIES. and powdered cinnamon. drain it and cut it into pieces 1 inch long. and serve them very hot. add the water. of ground sweet almonds. 1 oz. of macaroni. of the butter. butter. Bake for 20 minutes to ½ an hour. Make a batter of the eggs. jam. 1 pint of milk. 3 eggs. and the macaroni.alternate circles in a glass dish. GROUND RICE PANCAKES. some sifted sugar. and ground rice. and ½ a saltspoonful of the nutmeg. ½ lb. Stir in the cheese and pour the sauce over the cauliflower. 6 oz. sweetened and flavoured to taste (orange or rosewater is preferable). and fried brown on the other side. coring the apples and removing the pips from the oranges. 2 oz. they will be done in 15 to 20 minutes. the whites of 3 eggs. of medium oatmeal. ½ lb. sprinkling the ground almonds between the layers. of dried Allinson breadcrumbs. 1 heapedup tablespoonful of Allinson wholemeal flour. and place them over the breadcrumbs.” Peel the oranges and the apples. Shake the breadcrumbs over the top. Pour over the whole the syrup. eggs. Sift sugar over the pancakes and serve them very COMPÔTE OF ORANGES AND APPLES. Throw the macaroni into boiling water and boil until quite soft. keep hot until all the pancakes are fried. of butter or vege-butter. and mix all into a paste with a knife. moisten the edges and press them together. 1 cupful of cold water. 1 pint of thick apple sauce. or until the cauliflower is soft. turned back into the frying-pan.

Beat up the yolks of the eggs. each of raisins. stir it well over the fire until the eggs are set. and meal. and pour it into the glass dish. of blanched and chopped almonds. core. and 1 tablespoonful of cornflour. and ½ lb. of fresh butter.hot with slices of lemon. 3 eggs. of blanched almonds. and place them in a glass dish. ORANGE SYRUP. then beat the jam up with it and serve at once in custard glasses. 6 oz. Turn the mincemeat into little jars. Strain. mix it thoroughly with the fruit. The oranges are nicest served cold. fill it into one or more jars. Chop the fruit up very finely. apples. and cut up the mixed peel. ORANGE FLOWER PUFF. ½ lb. eggs (well beaten). of rice. 1 oz. 4 ozs. of citron peel. the juice of 4 lemons. ½ lb. sugar and vanilla to taste. Smooth the cornflour with a little cold milk. then spread the mixture on a dish. dip them in a batter. add the orange water. without breaking the skins. add the almonds cut up fine. and fry them a nice brown. 3 eggs. and serve. and currants. of sugar. of apricot marmalade. 6 oz. divided in sections. 1 lb. about ½ an inch thick. and 2 tablespoonfuls of orange water. Mix in the apricot marmalade and the beaten eggs. When it is quite cold. stir them carefully in the hot milk. SNOWBALLS. This recipe can be varied by using various kinds of jam. then mince all up together. boil it gently for 10 minutes. and drop spoonfuls of the froth into the boiling milk. Boil the ingredients until the syrup is clear. and add to the water 6 91 . cover tightly. 3 oz. ½ lb. 8 oz. let the custard cool. 1 lb. 1-1/2 pints of milk. RASPBERRY FROTH. 1 pint of milk. oil the butter and mix well with the fruit. 1 lb. Only a few minutes cooking will be needed. strain off any milk there may be left. Lift the balls out with a slice. 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. Strew sifted sugar over them. some butter or oil for frying. of stoned raisins. and tie down tightly. of moist sugar. when the rice is done. and serve. ½ lb. of mixed peel. of currants. The rind of 3 oranges. and fry the batter in thin pancakes. 3 tablespoonfuls of raspberry jam. of butter. wash and stone the raisins. and add the chopped almonds. and keep in a dry and cool place. of Allinson fine wheatmeal. and thicken the milk with it. powder with castor sugar. MINCEMEAT. butter. but not over the snowballs. 1 lb. The whites of 5 eggs. then strain it and pour over the fruit. and quarter the apples. of loaf sugar. of apples. oz. Make a batter of the milk. RICE FRITTERS. cut it in long strips. ½ pint of water. Beat the whites of the eggs to a very stiff froth. Boil the milk with sugar and a piece of vanilla or with 1 dessertspoonful of vanilla essence. 4 eggs. 4 oz. cover with paper. MINCEMEAT (another). Whip the whites of the eggs to a very stiff froth with 1 spoonful of castor sugar. 6 oz. peel. turning them over that both sides may get done. Put the rinds of these into ½ pint of cold water. ORANGES IN SYRUP. Melt the butter. carefully removing all the white pith. Boil it until it is a thick syrup. ½ pint of milk. Peel 6 oranges. of sugar. Wash and pick the currants. Allow to boil until the balls are well set. then drop into it the oranges.

lay the macaroons in a glass dish and pour over enough raisin wine to soak them. ½ teacupful of sifted sugar. Get 1 tin of pears. When the pears are cold lay them on a dish with the cores upwards. 12 small sponge cakes. Chop up the pineapple and mix it with the boiling hot tapioca. decorate the top with candid cherries and almonds blanched and split. some raspberry jam. Boil the rest of the milk and thicken it with the cornflour as for blancmange. flavour with the essence and sugar. Halve the sponge cakes. and with a spoon scoop out the core. of Allinson cornflour. make the custard in the usual way. and turn all out when cold. sprinkle them with finely shredded blanched almonds or pistachios. morning boil it in 1 quart of water until perfectly clear. and fill the space left with whipped cream flavoured with vanilla and sweetened. Soak the sponge cakes in a little raisin wine. 4 oz. and let them stew a few minutes. ½ lb. a little raisin wine and 1 pint of custard. let it cool and then pour over the cakes. arrange them on a deep glass dish in four layers. TAPIOCA ICE. 1 teacupful of tapioca. in the 92 . a few drops of almond essence. SPONGE MOULD. SWISS CREAMS. and let the syrup cook until it is thick. and soak them with ½ pint of the milk boiling hot. spread them with jam. and turn the contents into an enamelled stewpan. sugar to taste. 2 pints of milk.which should remain white. Soak the tapioca over night in cold water. 1 pint of custard made with Allinson custard powder. and pour the syrup round them. made with Allinson custard powder. TIPSY CAKE. of macaroons. add some sugar and liquid cochineal to colour the fruit. jam. STEWED PEARS AND VANILLA CREAM. open it. turn the mixture into a wet mould. and add the sugar and pineapple syrup. 8 oz. 1 tinned pineapple. When cold turn it out and serve with cream and sugar. pour the mixture over the sponge cakes. spread a little jam on each layer and pour the custard round. 9 stale sponge cakes. Take out the pears carefully without breaking them. when quite cold garnish with pieces of bright coloured jelly. arrange them in a buttered mould.

each of tomatoes. of butter. because this dish is so generally known. When first starting. tapioca. add the tomatoes (the fresh ones must be sliced) and 3 pints of water. of Allinson wholemeal. most housewives do not know what to provide. When cooked. I occasionally meet some who have been vegetarians a long time. VEGETABLE PIE. but confess that they do not know how to provide a nice meal. of smaller ones. pour the vegetables into a pie-dish. Then drain the liquid through a sieve without rubbing anything through. When the onion is browned. potatoes. 1 tablespoonful of sago. pepper and salt to taste. of butter or vege-butter. Prepare the vegetables. carrots. 2 oz. add the pepper and salt and the mixed herbs. stew them in the butter and 1 pint of water until nearly tender. 2 oz. In our own household we rarely have more than two courses. scald and skin the tomatoes. MENU I. ½ lb. I have not included macaroni cheese in these menus. Instead of always using butter beans. 8 oz. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables. and bake until it is brown. and to those meat eaters who wish to provide tasty meals for vegetarian friends. add 93 . which will be in about 10 minutes. of vermicelli and 2 bay leaves. sprinkle in the sago. one for each day of the week. of fresh ones. cover with a crust made from Allinson wholemeal. 1 large Spanish onion or ½ lb. and show them that appetising meals can be prepared without the carcases of animals. and often only one course. add the seasoning and the vermicelli. 10 oz. as directed in one of these menus. 1 teacupful of cold water. SHORT CRUST. I have allowed three courses at the dinner. of butter. 3 hard-boiled eggs. turnips. 1 oz. Rub the butter into the meal. and this is a source of anxiety. Return the liquid to the saucepan. then allow the soup to cook until the vermicelli is soft. lentils or split peas can be substituted. They usually eat the plainest foods. add water to make gravy if necessary. but our dishes can be so varied that we can have a different menu daily for weeks without any repetition. or a savoury with vegetables and sauce and a pudding. 1 tin of tomatoes or 2 lbs. that is. This article will be of assistance to all those who are wishing to try a healthful and humane diet. or haricot beans. Sago. and pepper and salt to taste. A substantial soup and a pudding. it can be introduced into any vegetarian dinner. I only give seven menus. TOMATO SOUP. I give them to make the menus more complete. or a little dried julienne may be used instead of the vermicelli. are sufficient for a good meal. brown them with the butter in the saucepan in which the soup is made.A WEEK’S MENU I have written the following menus to help those who are beginning vegetarianism. but they are really not necessary. The recipes here written give a fair idea to start with. we like to provide tempting dishes for them. Let all cook together for ½ an hour. When visitors come. because they know of no tasty dishes. cut them in pieces not bigger than a walnut. Peel the onions and chop up roughly. 1 teaspoonful of mixed herbs.

1 quart of milk. of vermicelli. cut strips to line the rim of the pie-dish. or Italian paste. Place a piece of buttered paper on the top of the batter. meal. 1 small head of celery. and serve with sippets of Allinson wholemeal toast. and let it brown lightly in the oven. 3 eggs. 6 oz. but do not stir the batter up with the syrup. 1-1/2 oz. of ground rice. Grease a pudding basin. add only just sufficient for absorption. and mix well. which should first be smoothed with a little cold milk. tie a cloth over the basin unless you have a basin with a fitting metal lid. which will be in about 2 hours. 1 fair sized onion. of butter. The beans should be cooked in only enough water to keep them from burning. 1 egg. just covering them. 4 good-sized carrots. 2 oz. pepper and salt to taste. of golden syrup. mixing the paste with a knife. add 4 pints of water. and pour the golden syrup into it. boil the soup up. the mace. Dip the basin with the pudding in it for 1 minute in cold water before turning it out. until quite soft. make a batter with the milk. then pour the rest of the pudding mixture over the jam. the juice of ½ a lemon. and cut BUTTER BEANS WITH 94 . stir frequently. pepper and salt to taste. of Allinson wholemeal. and any kind of jam. GOLDEN SYRUP PUDDING. and steam the pudding for 2 ½ hours in boiling water. a turnip. sago. and 1 blade of mace. 1 large Spanish onion. In the morning let them cook gently in the water they are steeped in. the celery washed and cut into pieces. wash them and steep them over night in boiling water. for then it comes out more easily. and ½ lb. 1 tablespoonful of Allinson wholemeal. 1 large head of celery or 2 small ones. Boil the milk and thicken it with the meal. MENU II. the pepper and salt. of beans for each person. and the parsley. of butter.the water. when it boils away. CLEAR CELERY SOUP. and when it has ceased to boil add the egg well whipped. draw the saucepan to the side. spread a layer of jam over it. and pour this into the pudding basin on the syrup. then last of all add the lemon juice. then drain the liquid from the vegetables. therefore. Allow 2 or 3 oz. Boil the milk. Chop the onion and fry it brown in the butter (or vege-butter) in the saucepan in which the soup is to be made. cover the vegetable with the crust. pepper and salt to taste. and eggs. Do not allow any water to boil into the pudding. 1 pint of milk. MENU III. GROUND RICE PUDDING. 3 oz. and add 1 oz. 1 blade of mace. Return it to the saucepan. with the addition of a little butter. of Allinson breadcrumbs. PARSLEY SAUCE. the seasoning. Scrape and wash the vegetables. Pour half of the mixture into a pie-dish. Let the mixture gook gently for 5 minutes. When brown. CARROT SOUP. 10 oz. Roll it out. Pick the beans. and bake the pie as directed. stir into it the ground rice previously smoothed with some of the cold milk. decorate it. The sauce is made thus: 1 pint of milk. a handful of finely chopped parsley. This dish should be eaten with potatoes and green vegetables. let the soup cook until this is quite soft. Let all cook until the celery is quite soft.

APPLE CHARLOTTE. Mix 1 pint of cold water with the curry powder. 1 dessertspoonful of curry powder. When they are soft add the fruit picked and washed. and place little bits of butter on each tomato. dust them with pepper and salt. stir until the soup boils and the cheese is dissolved. pour the liquid over the rice. and the onions peeled and cut into thin slices. and then rub them through a sieve. set them over the fire with 3 pints of water. dust a little pepper and salt between the layer. and if too thick add water to the soup. Cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed. Those who do not like tomatoes can leave them out. The potatoes should be peeled. This will take about 20 minutes. place them on the top of the potatoes. and serve. and cut into thin slices. 8 eggs.them up small. Arrange the vegetables and tomatoes in layers. then drain the water off. and 1 oz. let it just boil up. fill the dish with hot water. of Patna rice. Some apples require much more water than others. 2 oz. pepper and salt to taste. washed. 1-1/2 oz. 1 heapedup teaspoonful of ground cinnamon. Wash the rice. a layer of apples over the buttered bread. of rice. Let all boil together until the vegetables are quite tender. salt to taste. 1 oz. Add a little more hot water if necessary while baking to make up for what is lost in the cooking. Place CABINET PUDDING. core. 1 teacupful of mixed currants and sultanas. bread. MENU IV. ½ lb. butter. line a buttered pie-dish with them. and butter. 2 oz. butter. 2 lbs. Pare. and mace. Bake from ¾ of an hour to 1 hour. and cut up the apples and set them to cook with a teacupful of water. 1-1/4 pints of milk. pepper and salt to taste. 4 slices of Allinson bread toasted. add the tomato juice and the cheese. with the butter and seasoning. 1 oz. the cinnamon. Cut very thin slices of bread and butter. of potatoes. add a little more. and the almonds and sugar. sugar to taste. and finish with a layer of potatoes. 3 oz. When quite soft. of cooking apples. and serve. Return the mixture to the saucepan. If too much of the water has boiled away. finishing with a layer of bread and butter. of onions. and the dish will still be very savoury. of butter. according to the size of the tomatoes and the heat of the oven. 1 teaspoonful of mixed herbs. of tomatoes and a little butter. Wash the tomatoes and place them in a flat tin with a few spoonfuls of water. of chopped almonds. and serve. RICE SOUP. 1 breakfastcupful of tomato juice. pepper. Boil the soup up. and repeat the layers of bread and apples until the dish is full. 2 lbs. season with pepper and salt. For the tomatoes proceed as follows: 1 lb. and salt. and salt. and bake the hot-pot for 2 hours or more in a hot oven. Bake them from 15 to 20 minutes. 1 breakfastcupful of tinned tomatoes or ½ lb. of butter. CURRIED RICE AND TOMATOES. ¾ lb. Place the rice in the centre of a hot flat dish. Allinson wholemeal bread. put this over the fire with the rice. Rice cooked this way will have all the grains separate. of blanched and chopped almonds. which should be as thick as cream. put it over the fire in cold water. Cut the butter into little bits. of grated cheese. sugar to taste. HOT-POT. 1 95 . the butter. put the tomatoes round it. 4 oz. Boil the rice till tender in 2-1/2 pints of water. of butter. of sliced fresh ones.

and season it. Serve 96 . 1 quart of milk. pepper and salt to taste. Butter a pie-dish and pour the pudding mixture into it. 1-1/2 pints of milk. pepper and salt to taste. 2 oz. pour in the batter. MENU VI. make a batter of them with the flour and milk. and cocoa with some of the milk. Pour the mixture into a greased pie-dish and bake the savoury for 1 hour. add the vanilla. Cook them until tender in 1 quart of water with the butter and seasoning. turn out when cold. 1 lb. 8 eggs. Thoroughly beat the eggs. When the vegetables are tender rub them through a sieve. of butter.teacupful of mixed currants and sultanas and any kind of flavouring—cinammon. and soak it in the milk. Wash the leeks well. 2 bunches of leeks. then cook both vegetables with 2 pints of water. wash. Serve with green vegetables. Crush the toast in your hands. Smooth the potato flour. 2 oz. CHOCOLATE MOULD. of potatoes. melt the butter. and onion. and tomato sauce. and sugar to taste. and pepper and salt to taste. vanilla. Before serving. wash. 1 pint of milk. and cut up the potatoes. 1 heaped-up tablespoonful of cocoa. 1 oz. of potato flour. 4 slices Allinson bread toast. 1 lb. 1 oz. rub them through a sieve. of mushrooms. and pepper and salt to taste. each of artichokes and potatoes. and seasoning. so as to be able to brush out the grit. MUSHROOM SAVOURY. Whip the eggs up. and see no grit remains. and serve plain or with cold white sauce. LEEK SOUP. and out up the mushrooms. Peel. serve with sippets of toast or Allinson rusks. then out them in short pieces. wheatmeal. and cut the rest of the butter in bits. add the milk and boil the soup up again. Add water it the soup is too thick. and fry them and the onion in the butter. and boil the soup up again. Return the mixture to the saucepan. Cut off the coarse part of the green ends of the leeks. lemon. 4 eggs. 3 oz. 1 pint of milk. When they have cooked in the butter for 10 minutes add them to the other ingredients. and cut into dice the artichokes. wash. of Allinson fine wheatmeal. put a few bits of butter on the top. and season with pepper and salt. Add sugar to the rest of the milk. of butter. Scatter them over the batter and bake it ¾ of an hour. Peel. 1 lb. and bake the pudding for 1 hour in a moderately hot oven. Let all simmer for 10 minutes. ½ lb. or almond essence. boil it up and thicken it with the smoothed ingredients. add the Lemon juice. potatoes. When the vegetables are quite tender. and the juice of 1 lemon. milk. of butter. of Allinson fine wheatmeal. and cut the leeks lengthways. Thoroughly mix all the various ingredients together. Peel. 1 pint of milk. add the butter. add the eggs well whipped. 1 oz. 1 dessertspoonful of vanilla essence. ARTICHOKE SOUP. of butter. 1 Spanish onion. stir frequently. Crush the toast with your hand and soak it in the milk. YORKSHIRE PUDDING. potatoes. 1 small onion chopped fine. Serve with small dice of bread fried crisp in butter or vegebutter. MENU V. Well butter a shallow tin. Return the liquid to the saucepan. and add both to the soaked toast. Pour the mixture into a wetted mould. and mix it well through.

the top slices of bread and butter get soaked. Peel. peel and chop roughly the onion. a heaped-up tablespoonful of finely chopped Parsley. wash. (Analysis of the edible portion. pepper and salt to taste. saving the heart for table use. and dusting with pepper. A WEEK’S MENU Nutritive Value and Chemical Composition of Various Fruits. Finish with a good sprinkling of cheese. and then bake better. and 4 oz. Mix the parsley in the soup just before serving. 6 oz. Whip up the eggs. of castor sugar for the caramel. of butter. Rub them through a sieve. Pour the custard back into the basin. and bake it in a moderate oven. return the fluid mixture to the saucepan. 5 eggs. 1 oz. With the rest smooth the cornflour and mix with it the eggs well beaten. arrange in layers in a piedish. BREAD AND CHEESE SAVOURY. 1 large Spanish onion. and some butter. and pepper and salt to taste. salt. 1-1/2 pints of milk. mix them with the milk. Grains. spreading some cheese between the layers. and sauce. and pour it into a tin mould or a cake tin. Heat the milk. and carefully stir the hot milk into the beaten eggs. 1 pint of milk. Nuts. Keep stirring the mixture over a gentle fire until it has cooked 5 minutes. The juice of 7 oranges and of 1 lemon. potatoes. This is a very dainty sweet dish. and serve. then turn out and serve. and cut in pieces the potatoes. and Vegetables. add the milk. add more water. and repeat the pouring over the contents of the pie-dish. pour in the custard. of Allinson bread. 4 oz. ½ a stick of celery or the outer stalks of a head of celery. of potatoes. and boil the soup up again. a little nutmeg. POTATO SOUP. Let the caramel run all round the sides of the tin. 1 pint of milk. Cut the bread into slices and butter them. Cook the vegetables in 8 pints of water until they are quite soft. and a little nutmeg. 97 . 3 eggs. ORANGE MOULD. 3 oz. Turn it into a wetted mould and allow to get cold. If this is done two or three times. 2 lbs. MENU VII. of sugar. This should also be done when a bread and butter pudding is made. vanilla essence. and seasoning. butter. and a little more sugar to sweeten the custard. stir into it the mixture of egg and cornflour. ½ lb. put 1-1/2 pints of this over the fire with the sugar. When the liquid in the saucepan is near the boil. Add enough water to the fruit juices to make 1 quart of liquid. whip up the eggs. Let it get cold. turn out. standing in a larger tin of boiling water. Meanwhile put the castor sugar into a small enamelled saucepan and stir it over a quick fire until it is quite melted and brown. BAKED CARAMEL CUSTARD. of grated cheese. flavour with vanilla and sugar to taste. To use half each of Allinson breakfast oats and wheatmeal flour will be found very tasty. 4 eggs. which it will be in about ¾ of an hour. and pour the mixture over the bread and cheese in the pie-dish. of Allinson cornflour. Add about 2 tablespoonfuls of hot water to the caramel. Bake the savoury until brown.) PROFESSOR ATWATER’S ANALYSIS. until the custard is set.with vegetables. prepare and cut in small pieces the celery. if too thick. stir thoroughly.

1 2.5 1.5 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.9 .6 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.8 2.3 1.4 Wimberries 180 140 .3 2.0 1.5 1.5 2.0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.4 1.6 .6 .1 4.6 365 FRUIT—DRIED.3 .3 1.0 .0 .8 .3 .6 4.6 .6 1.7 .4 1. .7 lb.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .0 .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.4 2. FRUIT—FRESH.8 2.1 1.8 .8 .4 1.

3 15.6 15.0 27.6 4.8 2.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.6 2.6 1.0 2620 3030 3075 3265 3165 10.9 1.6 1.2 1.1 .1 .0 1.3 9.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.8 2.4 1.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.1 3.1 1.2 1.0 21.8 29.2 3.9 17.6 8.7 1.3 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.8 1.1 21.4 2.6 2.7 6.5 1.5 6.1 1.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .7 1.4 25.8 1.2 5.1 1.0 .1 4.

7 8. Barley Meal “ Pearled 10.9 1695 1665 1600 1665 1660 1625 21. ETC. Fruit “ Gingerbread “ Sponge 5.5 8.5 1640 1650 6.4 CAKES.0 --- 18.0 ----9.6 7.7 8.Pine Kernels Pistachios Walnuts “ “ Black } 34.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.7 24.9 Californian} 27.2 10.3 1760 1670 1795 13.5 14.6 7.1 1620 1655 465 1815 1675 1635 1650 Buckwheat Flour 1620 Corn Flour Corn Meal (granular) 1655 “ Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour “ Meal Wheat Flaked 1690 “ Flour. or Wholemeal 1675 10.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.0 6.8 100 . Cake.1 16.3 16.1 1645 9.8 6.2 13.4 12.3 18. small White 1675 GRAIN FOODS.8 13.1 10.6 3105 “ Spaghetti “ Vermicelli Beans.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.0 22.9 5.

9 2860 101 .9 7.2 9. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.9 1515 1275 1205 10.3 6.9 1160 9.6 ----- 2320 1785 1520 2. Plain “ Vienna “ Water Rye 9.7 1470 1300 1300 1180 VARIOUS.BISCUITS.7 8. average 1800 Water 11. Chocolate 12.1 1215 9.4 1835 BREAD.7 10. Buns.0 9.0 Cocoa Candy Honey Molasses (cane) 1290 21. Currant “ Hot Cross Corn.7 7.5 9. All kinds.0 9.

102 . Barley is a good food. let cool. of sugar. Hops were not used for beer or ale in those days.0 INVALID COOKERY BARLEY. and its fleshforming matter is in the form of casin the same as is found in cheese. mixed in equal parts. and is most useful for making gruel and barley water. and it was made from barley. more than beef tea. In it we find casin and albumen for our muscles. and 7 per cent. Allinson’s prepared barley may be eaten as porridge or pudding (see directions). and in old Latin and Greek books. and find this mixture invaluable. or “barley eaters. mix this perfectly smooth with cold milk and cold water in equal parts. of sugar. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. [A] From this analysis we can judge that barley contains all the constituents of a good food. Mix 1 large tablespoonful of Allinson’s barley with a little cold water. BARLEY GRUEL. boil together a few minutes. We find frequent mention of it in the Bible. it is also good for adding to broth or soup. During illness I advise and use barley water and milk. Pour into a saucepan and bring to the boil. Barley has been used as a food from time out of mind.” meaning an intoxicating drink. stirring all the time to prevent it getting lumpy. According to Pliny. an ancient Roman writer. and to vegetable stews. except that they often fought to the death.5 100.” because they were fed on this grain whilst training. the gladiators were called Hordearii. take from the fire.5 76. from which we get our English word “booze. In Nubia. Barley has been used from very ancient days for making an intoxicating drink. and was the chief food of our peasantry until the beginning of the nineteenth century. and fat to keep us warm and give force. These Hordearii were like our pugilists. and it can be drunk as a change from tea. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7. of fat in barley. so that one cannot make a light bread from barley.0 There is 2. This casin is not elastic like the gluten of wheat.0 14. until the cup is full.Mineral matters Water 2. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. coffee. Barley water contains a great deal of nourishment.5 per cent. starch. sugar. the liquor made from barley was called Bouzah. and cocoa. Barley contains about 7 per cent. and is much more nourishing than rice pudding. add to this 1 pint of boiling milk and water. BARLEY FOR BABIES. The first intoxicant drink made in this country was ale. and there is a fair percentage of mineral matter for our bones and teeth. A little nutmeg gives a pleasant flavour. then eat.

pour upon it the remainder of 1 pint of milk. add just sufficient sugar to take off the tartness. cocoa into a breakfast cup. 21/2 hours is the correct time for stewing the barley. flavour and sweeten to taste. or toast. a little sugar may be added to it. mix it with sufficient water. rusks. or dried fruits. 1 pint boiling water. BARLEY PUDDINGS. COCOA. Wash. and should be given cool. and sugar added to taste. and boil 5 to 10 minutes. Use 3 teaspoonfuls of Allinson’s barley to ½ pint of milk and water. add ½ pint of boiling milk. teapot. and boil for 2 or 3 minutes to get the full flavour. Pour it into a mould to set. add 6 oz. Mix smoothly 2 tablespoonfuls of Allinson’s barley with a little cold water. boil for ½ hour.BARLEY FOR INVALIDS AND ADULTS. boil 2 or 3 minutes. Stir well together. make into a paste with a little cold milk. Take 3 tablespoonfuls of Allinson’s barley. When half done. a little of the peel grated in. or stewed fruits. 103 . Fill the cup with milk and water in equal parts. LEMON WATER. Eat with stewed. and when cool add the juice of 1 or 2 oranges or lemons. May be stood on the hob to draw. strain when cold. mix smoothly with ½ pint of cold water. then steep. and prepare as “Barley for Babies. Pour into a jug. strain. pour into lined saucepan. and serve with a little crushed ice if allowed.” BLACK CURRANT TEA. BARLEY WATER.F. then add 2 eggs lightly beaten. OATMEAL PORRIDGE. This is best without sugar. then add it to 1 quart of water in a saucepan. of sugar and a few drops of essence of lemon. and boil for 1 minute. 1 large tablespoonful of black currant jam. Put 1 teaspoonful of N. fresh. and drink cool. pour 31/2 pints of boiling water upon it. mix smoothly with a little milk. stirring carefully. biscuits. Take 1-1/2 or 2 teaspoonfuls of Brunak for each large cupful required. Take 2 tablespoonfuls of Allinson’s barley. then cut in slices. BRUNAK. and it is then a better colour than if longer in preparation. Can be made in a coffee-pot. A little sugar may be added when permissible. BRAN TEA. 6 oz. of bran with 1 pint of water. BARLEY PORRIDGE. stew it quickly in a covered jar in a hot oven till perfectly soft and the water absorbed. BARLEY JELLY. or if you have any left over from a previous meal it can be boiled up again and served as freshly made. Pour on shallow plates to cool. Or the lemon may be peeled first. and boiling water poured over them. When this is used as a drink at breakfast or tea. then strain and add hot milk and sugar to taste. Mix 1 oz. pour into a pie-dish. A little orange or lemon juice is a pleasant addition. or jug if preferred. Squeeze the juice of ½ a Lemon into a tumbler of warm or cold water. of pearl barley for 6 hours. and bake to a golden brown. then eat with Allinson wholemeal bread. and bring to the boil.

ALLINSON’S NATURAL FOOD FOR BABIES. 1 even cupful to 1 pint of water will be found the proportion. If it is thick when it has been rubbed through sufficiently. and pour into wetted mould.Most people. Beat up 1 egg with milk. tapioca. FOR INVALIDS AND ADULTS. fresh. IMPROVED MILK PUDDINGS. (To Prepare the Food. and bake until set. DR. and is a most pleasant drink in hot weather. adding a little more hot water when rubbed dry. Let it simmer gently on the stove for about 2 hours. and should be given cool. RICE PUDDING. stirring all the time to prevent it getting lumpy. thin it down with water or hot milk—half oatmeal water and half milk is a good mixture. When the water has boiled. A little nutmeg gives a pleasant flavour. and bake until the rice is nearly soft throughout. or dried fruits. Use 3 teaspoonfuls of the food to ½ a pint of milk and water. you have just the amount of water for a fairly firm porridge. take from the fire. and then eat. add sugar to taste.) Put 1 teaspoonful of the food into a breakfast cup. and you have a most nutritious and satisfying dish. and make as above. sago. Mix 1 large tablespoonful of the food with a little cold water. I think. boil 2 or 3 minutes. flavour with vanilla. 104 . If the porridge is preferred thinner. and there is no fear of burning the porridge. Mix 1 tablespoonful of the food with 1 of rice. of coarse oatmeal or Allinson breakfast oats. rub it well through. Wash the rice. Only an occasional stirring will be required. so as to get all the goodness out of the oatmeal. semolina. BLANCMANGE. place the saucepan on the side of the stove on an asbestos mat. GRUEL. This is very useful in cases of illness. lemon or almonds. when it can be flavoured with lemon juice and sweetened a little. boil together a few minutes. or hominy. put it into a pie-dish. mix with this a little cinnamon or other flavouring. and prepare as above. then add 1 quart of milk. Eat with stewed. tapioca. OATMEAL WATER. and in cases of diarrhoea remedial. but it is useful to know that if you take 1 pint of water to each heaped-up breakfastcupful of Allinson breakfast oats. Nothing better can be given to adults or children in cases of colds or feverish attacks. To 1 quart of water take 3 oz. Sago. add to this 1 pint of boiling milk and water. may know how to make porridge. let cool. and pour it over the rice. mix this perfectly smooth with 2 parts milk to 1 of water until the cup is full. Pour into a saucepan and bring to the boil. and you have stirred in the oats. It is best without sugar. cover with cold water. It is nourishing and soothing. sweeten to taste. and hominy puddings are made after the manner of rice pudding. Mix 6 large tablespoonfuls of the food to a thin paste with a little cold milk. Then rub it through a fine sieve or gravy strainer.

and bake to a golden brown. gravies. 105 . pour into a pie-dish. &c. pour upon it the remainder of 1 pint of milk. PUDDINGS. then add 2 eggs lightly beaten. Take 3 tablespoonfuls of the food. Pour on shallow plates to cool. mix smoothly. and boil 5 or 10 minutes.B.N. or dried fruits. flavour and sweeten to taste. Take 2 tablespoonfuls of the food. biscuits. rusks.—The food nicely thickens soups. toast. PORRIDGE. then eat with Allinson wholemeal bread. with ½ pint of cold water. add ½ pint boiling milk. or stewed fruits. Eat with stewed. boil 2 or 3 minutes. fresh. mix smoothly with a little milk.

a very little salt being taken by those who use it. Sugar. cover the basin with a plate. and indigestion results. and waterbrash frequently occurs. pear. of meal will make at least 16 oz. or the stomach becomes filled with too much liquid. and if not of a costive habit. As breakfast is the first meal of the day. and pour over about ½ a pint of boiling milk. When porridge is made with water. In summer. the porridge should be poured upon platters or soupplates. or other seasonable fruit may be eaten afterwards. with a scrape of butter. or seasonable green stuff. Meals absorb at least thrice their weight of water in cooking. heartburn. or fresh or stewed fruit. or dried prunes if there is a tendency to constipation. or molasses should not be eaten with porridge. and then eaten with bread. or professional man. as they cause mental confusion and disinclination for brain work. as it causes a sleepy feeling. celery. too much fluid enters the stomach. winter.WHOLESOME COOKERY I. bran tea. raw fruit. of ripe.—Cut 4 to 6 oz. When porridges are eaten. cucumber. and then eat slowly. allowed to cool. student. or milk and water. Sugar must be used in strict moderation. put into a basin. An apple. 6 to 8 oz. in autumn. as they are apt to cause acid risings in the mouth. The fruits allowed are all the seasonable ones. business man.—3 to 4 oz. To make the best flavoured porridge. no other course should be taken afterwards. 106 . and salads. and then eaten with milk. let it stand ten minutes. and flatulence. jam. hominy. it must vary in quantity and quality according to the work afterwards to be done. No. banana. BREAKFASTS. thin. but only the bread. This may be eaten with Allinson wholemeal bread and a small quantity of milk. Lettuce must be eaten sparingly at this meal. The literary man will best be suited with a light meal. with this take from 6 to 8 oz. and fruit. digestion is delayed. grapes. whilst those engaged in hard work will require a heavier one. syrup. of Allinson wholemeal bread into dice. No other foods should be eaten at this meal. or fruits stewed with much sugar must be avoided. Neither cocoa nor any other fluids should be taken after a porridge meal. Sugar or salt should not be added to the bread and milk. but the entire meal should be made of porridge. and early spring. the coarse meal or crushed grain should be stewed in the oven for an hour or two. or fresh fruit may be taken afterwards. or Brunak. so that 4 oz. II. of porridge. The green stuffs include watercress. oatmeal or hominy are the best. tomatoes. maize or barley meal may be boiled for ½ an hour with milk and water. and just warmed through before being brought to the table. treacle. at the end of the meal have a cup of cool. it may be made the day before it is required. orange. and may be eaten lukewarm. and not too sweet cocoa. of Allinson wholemeal or crushed wheat. No. The clerk. I. Stewed fruits may be eaten with the porridge. III. bread. or even a cup of water that has been boiled and allowed to go nearly cold. When ready. coarse oatmeal or groats. will find one of the three following breakfasts to suit him well:— No.—Allinson wholemeal bread. or a cup of cool milk and water. cut thick. wholemeal and barleymeal make the best porridges.. and they may be taken cold. An egg may be taken at this meal by those luxuriously inclined.

6 to 8 oz. and boiled in a saucepan. and warmed up at midday. and should drink a large cup of Brunak afterwards. or even plain vegetables. 107 . A pleasing addition to this pudding is some finely chopped almonds.DINNERS. a little soaked sago stirred in. Or a boiled bread pudding may be taken to work. or some harmless non-alcoholic drink. oatmeal water. lemonade. MIDDAY MEALS. The peas can be flavoured with a little pepper. of Allinson wholemeal bread. breakfast is eaten. or it may be put in a pudding basin covered with a cloth. some currants or raisins are then mixed with this. and should be lunch rather than dinner. some raw fruit. 2 or 3 oz. or instead of cocoa they may have milk and water. The fruit may be advantageously replaced by a salad. with a large cup of fluid. of cheese. which is soaked in hot water until soft. afterwards a glass of lemon water or bran tea. or a cup of thin. 12 oz. then 6 or 8 oz. of bread may be eaten. Labourers. which is a pleasant change from fruit. of bread and 2 pint of milk may be taken. and about ½ lb. and sits as lightly on the stomach. breakfast is taken. makes a light and good midday repast. with a cup of fluid. artisans. or a basin of thin vegetable soup and bread. celery. or other greenstuff. of peas pudding spread between the slices. lemon water. If much mental strain has to be borne or business done. ½ lb. salt. fresh fruit. form another good lunch. I. The meal in the middle of the day must vary according to the work to be done after it. 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. or macaroni. of meal may be allowed. If No. and fruit. Those engaged in hard physical work should make their chief meal about midday. of coarse oatmeal or crushed wheat made into porridge the day before. and a ¼ lb. or an onion. If No. From 6 to 8 oz. form another good meal. warmed and eaten. and mustard by those who still cling to condiments. and not too sweet cocoa may be taken. Wholemeal biscuits and fruit. Labouring men who wish to take something with them to work will find 12 oz. will last a man well until he gets home at night. This is made from the wholemeal bread. of any raw fruit that is in season. lastly. The best lunch of all will be found in Allinson wholemeal bread. or a tumbler of milk and water slowly sipped.. N. the meal must be a light one. II. A basin of any kind of porridge with milk. II. or Brazil nuts. then crushed or crumbled. as it is not wise to burden the system with too much cooked food. This mixture is then tied up in a pudding cloth and boiled. they may allow themselves from 8 to 10 oz.—Women require about a quarter less food than men do. also III. and a large mug of Brunak or cocoa satisfy them well.—One of the simplest lunches is that composed of Allinson wholemeal bread and fruit. III. cool. but without sugar. of the wholemeal bread. watercress. LUNCH. and must arrange the quantity accordingly. ½ lb. Another good meal is made from ½ lb. If they take No. of the wholemeal bread and butter.B. and salad or fruit. of bread. and have a light repast in the evening.milk. Brunak. and those engaged in hard physical work may take any of the above breakfasts. and one never feels so light after made dishes as after bread and fruit. a very little sugar and spice are added as a flavouring.

or boiled celery. or boiled in their skins. and others may prefer cold vegetables. but in summer they are best cool or cold. whilst boiled ones. &c. Evening meal or tea meal should be the last meal at which solid food is eaten. the simplest is that composed of potatoes baked. especially if peeled. are not nearly so good. A man in full work may eat from 12 to 16 oz. Others not subject to piles. of cheese and an onion with their bread.As dinner is the chief meal of the day it should consist of substantial food. a moderate amount of each should be taken. broccoli. Of cooked dinners. or lemon water. If they do eat it they must be sure to eat the skins of the potatoes. varicocele. or boiled egg. cocoa. parsnips. and sweet courses. Wholemeal biscuits or Allinson rusks may be used instead of bread if one is on a walking tour. pies. some might like a salad instead of the fruit. Baked potatoes are the most wholesome. or onions. This wholesome fare can be varied in a variety of ways. From 108 . or constipation must avoid this dinner as much as possible. savouries. some Spanish nuts. Recipes for the sauces used with this course will be found in another part of the book. A dinner may consist of many courses or different dishes. almonds. and it three different dishes are provided. omelettes. Heavy or hard work after tea is no excuse for a supper. In winter these fluids might be taken warmed. a proportionately lighter quantity of each. such as cauliflower. or rice. sauce. turnip. or a hard-boiled egg. Persons troubled with piles. may take 2 oz. and about the same quantity of ripe raw fruit. the next best is when a thin scrape of butter is spread on it. tomato. batters. so that the stomach may have done its work before sleep comes on. should be drunk at the end of the meal. beetroot. or on a journey. or boating excursion. It may be taken in the middle of the day by those who work hard. He who limits himself to two courses does well. or even on ordinary occasions for a change. Any seasonable vegetable may be steamed and eaten with the potatoes. but if taken at night. and take the Allinson bread pudding or bread and fruit afterwards. This simple meal can be easily carried to work. caper. When only one course is had. such as soups. and the wholemeal bread. or macaroni pudding with stewed fruit. varicose veins. baked apples. or Allinson bread pudding. As a second course. when two courses are the rule. or a piece of cocoanut may be eaten with the bread in winter.. sprouts. a cup of Brunak. but he who takes more than three courses lays up for himself stomach troubles or disorder of the system. onion. The plainest dinner any one can eat is that composed of Allinson wholemeal bread and raw fruit. tapioca. or eczema. and the later it is eaten the less substantial it should be. of the wholemeal bread. sago. IV. A person who makes his meal from one dish only is the wisest of all. or macaroni. If hard physical work has to be done. cycling trip. they may be parsley. tapioca. or stewed fresh fruit and bread may be eaten. walnuts. and their skins should always be eaten. eaten with another vegetable. This meal must be taken at least three hours before retiring. A few Brazil nuts. steamed. then good solid food must be eaten. It should always be a light one. The bread is best dry. avoiding puddings of rice. steamed potatoes are next. fried. milk and water. carrot. at least five hours must elapse before going to bed.EVENING MEAL. but the simpler the dishes and the less numerous the courses the better. or brown gravy sauce. This dinner may be varied by adding to it a poached. cabbage. Various dishes may be served for the dinner meal. constipation. sago.

and drink cool. boiling water is then poured upon this and stirred. or sleepless must not drink tea at this meal. or fruit. bran tea. V.—This is best made by putting a teaspoonful of any good cocoa. Those troubled with dreams or restlessness must do the same. Fruit in the evening is not considered good. No solid food must be eaten. even if tea has been early. cocoa. nervous. mix it with sufficient water. When it is boiled. and spring onions may be eaten if the evening meal is taken 4 or 5 hours before going to bed. then add a cupful of boiling water to the contents of the frying pan. pour boiling water over the slices. cocoa. to this is added just enough sugar to take off the tartness. by this means we do not loose the valuable salts dissolved out of the food by boiling. and in summer cool ones. as little water as possible should be used. Wheatmeal blancmange. lemon water. or even plain water. Those who want to rise early must make their last meal a light one. LEMON WATER is made by squeezing the juice of ½ a lemon into a tumbler of warm or cold water.SUPPERS. as it causes persons to rise frequently to empty the bladder. a little milk and sugar may be added to it. 109 . Mustard and cress. but one easy of digestion and of great use to the sleepless. then cut in slices. or cold milk pudding may occasionally be eaten those who are costive will find a boiled onion or some braized onions very useful. milk and water. teapot.—Mix 1 oz. BRAN TEA. The fluid drunk may be Brunak. Boil the onion in as little water as possible and serve up with the liquor it is boiled in. BRUNAK. Some peel the lemon first. and when taken it should be cooked rather than raw. and boil for 2 or 3 minutes to get the full flavour. of Allinson wholemeal bread may be allowed with a poached or lightly boiled egg. or even boiled water. Boiled celery will be found to be lighter on the stomach at this meal than the raw vegetable. cover with a plate. Very little fluid should be taken last thing at night. or some kind of green food. Those who are restless at night. Hygienic livers will never take such meals. into a breakfast cup. and 1 teaspoonful of sugar where sugar is used. of bran with 1 pint of water. Can be made in a coffee-pot. and who take their food to their work may have some kind of milk pudding at this meal. 1 tablespoonful of milk must be added to each cup. or 1 or 2 teaspoonfuls of condensed milk and no extra sugar. boil for ½ an hour. or jug if preferred. COCOA. watercress. and add sugar to taste. Those who are away from home all day. VI. or it you have any left over from a previous meal it can be boiled up again and served as freshly made. To prepare braized onions. using butter or olive oil. radishes. fry them first until nicely brown. a salad.DRINKS. A little orange or lemon juice is a pleasant addition. boiled and taken cool. May be stood on the hob to draw. and poured over the cooked celery. When this is used as a drink at breakfast or tea. such as Allinson’s.4 to 6 oz. made into sauce. bran tea. In winter warm drinks may be taken. strain.—Take 1-1/2 to 2 teaspoonfuls of Brunak for each large cupful required. The most that should be consumed is a cup of Brunak. but never milk. then strain and add hot milk and sugar to taste. and let cook for an hour. grate in a little of the peel. This is not really a rich food. or hard work done since the tea meal was taken. the water that the celery is boiled in may be thickened with Allinson fine wheatmeal.

and add about 1 tablespoonful of fresh milk to each cup. Break the chocolate in bits.—Allow 1 bar of Allinson’s chocolate for each cup of fluid. add a little boiling water. put into a saucepan. Pour the chocolate into cups. put on the fire. and stir until the chocolate is dissolved. but no extra sugar. 110 . then add rest of fluid and boil 2 or 3 minutes. The milk may be added to the chocolate whilst boiling.CHOCOLATE. if desired.

WHOLEMEAL COOKERY Most of my readers have received great benefit from eating wholemeal bread instead of white. 111 . and are more nourishing and healthy. Every kind of cookery can be done with wholemeal flour. but does not make them more wholesome or more nourishing. White sweet sauce is made from wholemeal flour. Those who are at all constipated. Norfolk dumplings. porridge. and a little cinnamon. put in a pie-dish. and such puddings can all be made with wholemeal flour. dredge in Allinson wholemeal flour. let it bubble and sputter. thin with hot water. In making ordinary white sauce or vegetable sauce. Chop fine some onion or parsley. 1 or 2 eggs. and do not lie so heavy as those made from white flour. until. STEWED FRUIT PUDDING. batter poured over. put in a piedish. under crusts. Those who are inclined to stoutness should use wholemeal flour rather than white. pour over the fried vegetables as they lie in the dish. pour some of the batter as above over them. varicocele. in fact. lard. fry onions and add to them. Pancakes can be made from wholemeal flour just as well as from white. and then baked. add a little pepper and salt.. Tomatoes may be wiped. pour over it a white sauce. SUBSTANTIAL BREAD PUDDINGS. lemon juice. Butter adds to the flavour of these dishes. having first cut off the hard crusts. varicose veins. milk. can go into this. All kinds of pastry. or who suffer from piles. line a pie-dish with these. SAVOURY DISHES MADE WITH BATTER. bake in the oven from ½ an hour to 1 hour. or other flavouring. If we wish to make it very tasty we fry a finely chopped onion first and add that to it. add boiling water. and if much butter. and tinned or fresh tomatoes will make it more savoury. and you then have a nice brown sauce for many dishes. stir it round with a knife until browned. this is how we make it. batter puddings. unless it is to make bill-stickers’ paste or some like stuff.” and it can be used for savoury dishes as well as sweet ones. vanilla. &c. and cause heartburn just as much as those made with white flour. the batter has formed a crust. eat with the usual vegetables. &c. and a little pepper with salt. a little ketchup. should never use white flour in cooking. and they may all gain further good it they will use Allinson wholemeal flour in place of white for all cooking purposes. All kinds of cold vegetables. stir in wholemeal flour and milk. Toothless children must not be given any food but milk and water until they cut at least two teeth. and serve. then some onions. salt. and thus produce a sauce that helps down vegetables and potatoes. and are very tasty this way. cloves. next make a batter of Allinson wholemeal flour.. and bake.. or dripping is used they will lie just as heavy. Cut Allinson wholemeal bread into slices a little over a ¼ of an inch thick. &c. gently pressed on the hot fruit. Hygienists and health-reformers should not permit white flour to enter their houses. Or chop fine cold vegetables of any kind. pepper. cold soup. boil in a small quantity of water. and not at all harmful. We call it “batter. Then fill the dish with hot stewed fruit of any kind. pie-crusts. are best made from Allinson wholemeal. There is a substitute for pie-crusts that is very tasty. back pain. put them in layers in a pie-dish. Yorkshire puddings. In making a brown sauce we put a little butter or olive oil in the frying-pan. and at once cover it with a layer of bread. Turn out when cold on to a flat dish. Fry some potatoes. sugar. milk.

butter a flat tin or a small pie-dish. wash.” and you get a thick. No. labourers can take them to their work for dinner. pour in a cupful of the “Sweet Batter. sugar and vanilla to taste. 1 egg. damsons. stew in a little water until thoroughly done. boil up for a minute and serve. and cook them in the milk and water. wholemeal. Mix Allinson wholemeal flour. add to this soaked currants. 1 or 2 eggs together. ½ small cauliflower. 112 . Or tie the whole up in a pudding-cloth and boil. ARTICHOKE SOUP. ¼ oz. pound cake. and may be eaten with stewed fresh fruit. 1 teaspoonful of fine wholemeal. poured into a mould. raisins. and turn out when cold. Stew ripe cherries. No. pepper and salt to taste. and cut up small the vegetables. stir in the mixture. and bake it from 20 to 30 minutes. ¼ pint milk. currants. can all be made of wholemeal flour. and it is ready for use. butter. potatoes. WHOLEMEAL BATTER. To make it more savoury. pepper and salt to taste. fry your vegetables before making into soup. ¼ lb. gooseberries. then it forms wholemeal blancmange. WHOLEMEAL SOUP. plums. 1 even dessertspoonful of wheatmeal. turn the batter into it. ¼ lb. Make a batter of the ingredients. and milk. SWEET BATTER. Rub them through a sieve. chopped nuts or almonds. buns. smooth the meal with a little water. thicken the soup with it. 1. 1 gill of milk. add butter and seasoning. Smooth the meal and cornflour with a little of the milk. add flavouring. pour into a pie-dish. 2. with pepper and salt to taste. add butter and seasoning. or other ripe fruit in a jar. small piece of butter. let it all simmer for 5 to 8 minutes. with sugar and spice. &c. Eat with vegetables. a beaten-up egg. Pour into a wetted mould. stirring all the time. bring the rest to the boil. and a ¼ of an hour before serving. 1 ditto cornflour. raspberries. seasoning to taste. Peel. or the batter can be cooked in the saucepan. Rusks. and a little sugar and cinnamon. Wash and cut up the cauliflower. until tender. artichokes. pour into the batter named above. These puddings can be eaten hot or cold. then break fine in a piedish. bake. Chop fine any kinds of greens or vegetables. BLANCMANGE. 2 oz. ½ pint milk and water. and bake in the oven. and this is a good substitute for a fruit pie. Prunes can be treated the same way. then add plenty of hot water. CAULIFLOWER SOUP. A MONTH’S MENUS FOR ONE PERSON. return to saucepan. ¾ pint milk and water (equal parts). Serve with white sauce or eat with stewed fresh fruit. and their children cannot have a better meal to take to school. cook till tender with the milk and water. nourishing soup.Soak crusts or slices of Allinson bread in hot water.. cheesecakes. milk. biscuits. wedding cake. allowed to go cold and set. and other like articles as Madeira cake.

sugar and flavouring to taste. Cook the vegetables in the water till quite tender. of wheatmeal. of oiled butter. butter a small pie-dish. FLAGOLETS. and serve with the sauce. GROUND RICE PUDDING. Put the tapioca into a small piedish. pepper and salt to taste. and bake in the oven until a golden colour. LENTIL CAKES. and add the other ingredients. or butter. 1 egg. and a small bit of butter. of flagolets. small tapioca. they should be a thick purée. Eat with or without stewed fruit. Cook the flagolets till tender. and 1 small onion cut up small. 1 oz. boil up. 1 potato. mix it with the milk. 3 oz. ½ egg. add seasoning and butter. ½ oz. some breadcrumbs. pour off any which has not been absorbed. 1 egg. Cook the Julienne in the stock until tender.boil up and serve. a little grated lemon peel. 2 oz. No. Season to taste. return to saucepan. and bake it in the oven until thoroughly cooked. and mix with the parsley before serving. and form into 1 or 2 cakes. a pinch of herbs. boil up and serve. 1 small finely chopped and fried onion. of oiled butter. and pepper and salt to taste. ½ gill of milk. Boil the milk. and bake the pudding about ½ hour. ¼ oz. Serve with vegetables. vermicelli. HAGGIS. 1 egg. ¼ pint parsley sauce. a little butter. Beat up the egg and mix well all ingredients. stir the ground rice into it. 2 oz. 1 tablespoonful dried Julienne (vegetables). add the 113 . a scanty ½ pint of milk. Turn the mixture into a small greased basin. 1 dessertspoonful of cold boiled vermicelli. adding a little water if necessary. pepper and salt to taste. Stew the lentils with the onion in just enough water to cover them. 3. sugar to taste. 1 pint of water. of fine wheatmeal. then add sugar and flavouring and the ½ egg well beaten. of picked and washed Egyptian lentils. pepper and salt. add butter and seasoning and serve. 1 tablespoonful sultanas washed and picked. WHEATMEAL PUDDING. Pour the milk over the soaked tapioca. CARROT SOUP. Serve with potatoes and green vegetables. 1 carrot. thicken with the cornflour. previously smoothed with a spoonful of water. 1 teaspoonful of finely chopped parsley. rub them through a sieve. 4. a teaspoonful of grated onion. TAPIOCA PUDDING. season. ½ gill milk. CLEAR SOUP (Julienne). dip in egg and breadcrumb. ½ pint of milk. of rolled oatmeal. seasoning to taste. 1 oz. Beat up the egg. let it simmer for 10 minutes. sugar to taste. Boil up the milk. and fry in vegebutter. and steam the haggis 1-1/2 hours. Make it as follows. turn the mixture into a small piedish. a little butter. season with pepper and salt. 2 oz. let it soak in a very little water for half an hour. No. ¾ pint vegetable stock. 1 gill of milk. 1 teaspoonful of cornflour. 1 oz. when cooked. of ground rice.

of grated cheese. and cook them in the water till quite tender. 2 oz. pepper and salt to taste. 1 small cauliflower. 1 tablespoonful of breadcrumbs. Peel. 1 gill of milk. Cook the vegetables and lentils in the water until quite tender. or 1 fair-sized fresh one. CAULIFLOWER AU GRATIN. pepper and salt to taste. of Egyptian lentils. No. ½ oz. pepper and salt. ¼ oz. of oiled butter. place the tomatoes in the middle. cut it up and arrange it in a small pie-dish. and serve with sippets of toast. a piece of celery. a teaspoonful of chopped parsley. boil up. a few spoonfuls of water in the dish. 1 small finely chopped and fried onion. 1 pint of water. let the soup cook until the vermicelli is soft. Rub the mixture through a sieve. of butter. a teaspoonful of vermicelli. WHEATMEAL AND SAGO PUDDING. Meanwhile place the tomatoes in a small dish. 2 oz. pour the mixture into a little pie-dish. 2 oz. a little grated cheese. No. each of carrots and turnips cut up small. ½ lb. 1 large tomato or two small ones. ½ oz. of meal. of butter. Return to the saucepan. pepper and salt to taste. 1 oz. and serve. place a little bit of butter on each. and serve. mix in the parsley. and bake them from 15 to 25 minutes. a little piece of butter. wash. season and sprinkle in the vermicelli. ½ pint milk. rice. Boil the tomatoes with the onion and water for 5 to 10 minutes. 1 ditto of wheatmeal. sugar to taste. 1 egg. Make a batter of the egg. add butter and seasoning. boil up. and bake the pudding until a golden colour. 5. milk. pour the juice over. 6. LENTIL SOUP. 7. MACARONI WITH CHEESE. ½ oz. and bake the batter in a small buttered pie-dish. 1 dessertspoonful of sago. let it simmer until the water is absorbed and the rice fairly tender. ¼ lb. 1 oz. and serve. ¼ oz. and meal. Flavour to taste. then drain all the liquid. Boil the cauliflower until tender. Spread the rice on a flat dish. return to the saucepan. of desiccated cocoanut. When tender serve with grated cheese and vegetables. No. Season to taste. sprinkle over the cheese 114 . Boil the sago and wheatmeal in the milk until the sago is well swelled out. CLEAR TOMATO SOUP. It will take 20 minutes. Boil the macaroni in as much water as it will absorb (about ½ pint). 2 tablespoonfuls of tinned tomatoes. add the other ingredients. pepper and salt to taste. sugar and flavouring to taste. Set the rice over the fire with the water (cold) and the butter and seasoning. 1 small onion. add the butter and seasoning. of butter. seasoning to taste. 1 pint of water. and cut up small the vegetables. ½ pint of water.RICE AND TOMATOES. ½ pint water. sprinkle with pepper and salt. then rub them through a sieve. of macaroni or Spaghetti. 2 oz. of onion chopped fine. POTATO SOUP. WHEATMEAL BATTER. of potatoes.

place the butter in little bits over the top. and bake the cauliflower until golden brown. adding seasoning to taste. and cut up the celery. season to taste. and a little water. and bake the tart until a light brown. and fill a small piedish with them. Boil with the water until tender. Roll out the paste and line a plate with it. tomato (or any other vegetable in season). pepper and salt to taste. When they are quite tender. 10. and fried a nice brown in butter or vege-butter. 1 teaspoonful of sago. in ½ pint of water. and serve separately. some paste for crust. of butter. and cut up the apples. Rub the vegetables through a sieve. core. and bake the pudding till the rice is tender. wash. milk. Some paste for short crust. APPLE PIE. and cut up the potatoes. add the sugar and any kind of flavouring. Add enough water for gravy. Cook the rice in the milk and water until tender. Pare. butter. after removing the brown outer skin. ¼ pint milk. RICE PUDDING. ¼ oz. 2 tablespoonfuls of tinned sweet corn. celery. 9. of butter. of rice. pepper and salt to taste. turn the sweet corn mixture on to the paste. No. RICE CHEESE SOUP. sugar and cinnamon or lemon peel to taste. Beat up the egg and mix with the sweet corn. they should be soaked over night. carrot. and onion. each of potato. Chop fine the onion and fry it. 2 medium-sized cooking apples. and bake in a fairly quick oven until brown. butter. turnip. 8. 1 piece of celery. ASPARAGUS SOUP. Bring the milk to the boil. ¾ pint water. grated cheese. ¼ oz. then let cook gently for another ¼ hour in a cooler part of the oven. Cover with paste. and sprinkle in the sago. VEGETABLE PIE. and bake in a moderately hot oven. 1 small onion chopped fine. Boil all the vegetables. If possible. 1 oz. dust with pepper and salt. add sugar and cinnamon to taste. (See “Sauces.”) it into a pie-dish. Wash the rice and put No. ¾ pint water. a small onion. Serve with brown sauce or tomato sauce. and let the soup boil up until the cheese is dissolved. ½ oz. 1 oz. previously washed and cut up. Grate some fresh cocoanut. 1 egg. and seasoning. return the soup to the saucepan. ¼ pint milk. boil up and serve. sugar and flavouring to taste. Serve with white sauce. then add the cheese. ½ pint of milk. pepper and salt to taste. pour it over the rice. Peel. 2 medium-sized potatoes. seasoning to taste. 2 oz. POTATO SOUP (2). Stew some Californian plums in enough water to cover them well. 115 . 1 dessertspoonful of rice. add seasoning. Cover with short crust.and breadcrumbs. No. put all in a pie-dish. STEWED PRUNES AND GRATED COCOANUT. SWEET CORN TART.

12. macaroni. of rice. MACARONI WITH CAPER SAUCE. return to the saucepan. Boil the asparagus in the water till tender. pour over the gravy. Place the prunes in a little pie-dish. and a little butter. ½ doz. and bake until a nice brown. and the cornflour smoothed in the milk. cinnamon and sugar to taste. ½ oz. of butter. a little butter and seasoning. boil up. melt the butter in a frying pan. ¼ lb. ¼ lb.” Peel and wash the mushrooms. and egg. 1 level dessertspoonful of cornflour. 1 wellbeaten egg. of mushrooms. spread the rice on a flat dish. thicken with the cornflour smoothed with a spoonful of water. 11. a little milk. PRUNE BATTER. as directed in recipe for “Rice. a small finely chopped onion. RICE AND MUSHROOMS. pepper and salt to taste. serve with sippets of toast. SEMOLINA PUDDING. ¼ pint milk. add sugar and flavouring. sprinkle with seasoning and serve with potato and greens. pour the mixture into a little pie-dish. then add the capers and vinegar. When the bread is quite tender. sultanas. enough of the caper vinegar to taste. ¼ oz. return soup to the saucepan. 3 oz. Chop the onion up fine. meal. 116 . a little piece of butter. rub all through a sieve. 1 teacupful of tinned tomatoes. a dusting of pepper and salt and a bit of butter on each. BREAD PUDDING. add the seasoning. place them in a flat tin with a few spoonfuls of water. then in egg. and 1 egg. ¼ pint white sauce (see “Sauces”). of butter. adding the onion and seasoning. pepper and salt. and serve. or 6 oz. 1 slice of Allinson bread. 2 oz. ½ pint of milk. and stir it in. boil up. pepper and salt to taste. Cook the rice in ½ pint of water. 1 gill of milk. Boil the macaroni in ½ pint of water until tender. with a little of the juice. sugar and vanilla to taste. and bake until a golden colour. ½ pint water. and serve. TOMATO SOUP. oil the butter. of fresh ones. pepper and salt to taste. Serve with vegetables. of bread. pour the batter over. BREAD SOUP. Dip the bread in milk. place the mushrooms in the middle. 1 oz.½ dozen sticks of asparagus. fry the bread and onion a nice brown. One slice of Wholemeal bread. 8 or 10 well-cooked Californian plums. Boil the semolina in the milk until well thickened. 1 small finely chopped onion fried brown. boil up and serve. No. When cooked 15 minutes rub the vegetables through a sieve. of fine wheatmeal. 1 small onion. half an egg beaten up. a pinch of nutmeg. of semolina. sweet almonds chopped fine. No. Bake them from 15 to 20 minutes. and add a little piece of butter. 2 oz. 1 teaspoonful of cornflour. Boil the bread in ¾ pint of water and milk in equal parts. 1 teaspoonful capers chopped small. Make a batter of the milk. Make the white sauce. and cook the tomatoes and onion in enough water to make ½ pint of soup. 1 oz. BREAD STEAK.

of butter. and bake them a golden brown. a little butter. spread them with jam. Let it cook for 2 to 3 minutes. pour the mixture into a buttered pie-dish. STEAMED PUDDING. add the butter. 1 egg well beaten. return the soup to the saucepan. MACARONI AND TOMATOES. SPLIT PEA SOUP. of vermicelli. VERMICELLI RISSOLES. let it all soak for half an hour. 13. take out the mint. 2 ozs. mix it with the other ingredients. 117 . of sago. No. of potatoes cut into pieces. of macaroni. Set them over the fire in the morning. and squeeze the surplus out with a spoon. 2 oz. and thicken the soup. the egg. 1 oz. and bake the pudding from 30 to 45 minutes. Cook the rice in the water and tomatoes until tender. 1 spray of mint. rub the vegetables through a sieve. a little jam. smooth the meal with a little milk. place little bits of butter on each. and steam the pudding for an hour. add the butter and seasoning. a little grated cheese. pour the mixture into a soup-or small basin. 2 sponge cakes. of split peas cooked overnight. a piece of celery. Then add seasoning. of butter. and serve. Mix all the ingredients together. Pour the custard over. Soak the bread in milk. Cut the sponge cakes in half. of butter. ½ oz. 1 egg. add the butter oiled. adding seasoning and the mint. wheatmeal. arranging them in a little pie-dish. seasoning to taste. sultanas. No. or vege-butter. Boil the vermicelli in the water until tender and all the water absorbed. tie with a cloth. Return to the saucepan. a little milk. 1 gill of water. 1 oz. a little milk. 2 oz. after picking them over and washing them. sprinkling crumbled ratafias and the almonds between the pieces of cake. ½ saltspoonful of cinnamon. of oiled butter. a few ratafias. 3 oz. a slice of Spanish onion chopped up.½ oz. 1 small Spanish onion. a few breadcrumbs. Cut up the vegetables and cook them in ½ pint of water. 1 gill of custard. Soak the sago over the fire in a little water. ½ teacupful tinned tomatoes. When tender. No. Form into 2 or 3 little cakes. 1-1/2 gills of water. of chopped almond. pepper and salt and a pinch of mixed herbs. add seasoning. of grated cheese. pepper and salt to taste. if the mixture is too moist. 1 oz. the cheese. and serve. adding a little herbs. and serve with grated cheese and vegetables. When the peas are tender. Soak the peas in water overnight. and cook them with the vegetables till quite tender. GREEN PEA SOUP. 1 medium-sized potato. Then rub all through a sieve. 2 oz. a little milk. ¼ oz. when almost tender drain off any water that is not absorbed. ½ oz. ½ teacupful green peas. and a few breadcrumbs. sugar to taste. seasoning to taste. Boil the green peas in ½ pint of water. ¼ oz. 14. and serve. Serve with white sauce. 15. ONION SOUP. TRIFLE. a teaspoonful of fine meal.

1 oz. and cook them in the water until tender. potatoes. add butter and seasoning. Take out the rind. of potato. juice and rind of ¼ lemon. Cut the butter in little bits. add the milk. ½ oz. 1 egg. 17. wheatmeal. of vege-butter. 1 teaspoonful N. ½ pint of water. and allow to cook 5 minutes. 1 gill of milk. Return to the saucepan. and serve with potatoes and greens. ½ teacupful tomatoes. a little butter and seasoning. 1 oz. cold boiled potatoes. Then rub the vegetables through a sieve. of half cornflour and fine wheatmeal. Bring the milk to the boil. adding a little hot water if needed. and boil the hot-pot for 1 to 1-1/2 hours. and a little water if necessary. 6 oz. pour the mixture in a little pie-dish. 1 oz. turn out when cold. ¼ oz. keep stirring. flour. Arrange the potatoes. and tomatoes in layers in a small pie-dish. Fill the dish with boiling water. boil up. a small onion. cocoa. and bake the savoury for half an hour. SAVOURY CUSTARD. Stir the mixture into the boiling milk. Spanish onion peeled and sliced. make a batter of the milk. of butter. of tapioca. Serve with sauce. Wash. butter. pepper and salt to taste. 118 . Boil the tapioca until quite tender. No. and serve. and cut up the vegetables. and seasoning. fill the core with 1 or 2 stoned dates. BAKED APPLES AND WHITE SAUCE. HOT-POT. mix well. TURNIP SOUP.add pepper and salt. Wash and core a good-sized apple. 16. 3 oz. and serve. and serve. mix cocoa. and cook them till tender in the water. 1 egg. pepper and salt to taste. ¼ lb. add the syrup and lemon juice. sugar and vanilla essence to taste. pepper and salt to taste. 1 oz. in the water. boil up. potatoes. Turn out. 18. and scatter them over the top. ½ pint water. Proceed as in savoury custard. LEEK SOUP. ½ pint water. LEMON MOULD. and smooth them with a little water. wash. ½ pint of milk. sweeten and flavour. No. Peel. and 2 oz. peel. and wheatmeal. return the mixture to the saucepan. Rub them through a sieve. add seasoning. 1 leek. 1 large tablespoonful of golden syrup. No. ½ lb. of grated cheese. a pinch of nutmeg. 1 gill of milk. and bake it in the oven in a dish or tin with a few spoonfuls of water until well done. Pour into a wetted mould. 1-1/2 gills of milk. of butter. and serve with sippets of toast.F. and allow to get cold. with the Lemon rind. meal. and serve. ¼ lb. Fry the potatoes in the butter. mix it with the potatoes. turnip. POTATO BATTER. and sprinkle pepper and salt between the vegetables. pour the mixture into a wetted mould. and cut up the leek and potatoes. onions. CHOCOLATE BLANCMANGE. and egg. boil up. 2 oz.

season with pepper and salt. BUTTER BEAN SOUP. cover the plums with a short crust. Boil the macaroni in water until tender. add the butter. ½ oz. ½ oz. RICE CHEESECAKES. and fry them a golden brown. of butter beans soaked overnight in 1 pint of water. ½ small onion cut up small. seasoning. 2 oz. 119 . 6 eggs. Make the mixture into sausages. 1 small finely chopped onion. and bake the pie a golden brown. seasoning and sugar to taste. and form the mixture into small cakes. rub the vegetables through a sieve. Cook all the vegetables until tender. a little wheatmeal. egg. Peel and cut up the apple. 1 hardboiled egg. Cut into little pieces and place in a little pie-dish. 2 oz. cover with a crust. Cook the rice in the water until quite dry and soft. 1 oz. herbs. and place the pieces on the mixture. carrot. season with pepper and salt. 1 egg. a pinch of nutmeg. 20. 2 oz. Wash the plums and put them in a small pie-dish. and cook with the onion in the water till quite tender. Roll in wheatmeal. onion. Serve with vegetables and brown sauce. boil up the soup. adding water as it boils away. 1 teaspoonful of cornflour. ½ lb. add the butter. and serve. 1 potato. add sugar. and serve. 1 teacupful of breadcrumbs. and some vegebutter. and seasoning. roll them into a little breadcrumb. celery. a little butter. return to the saucepan. No. quarter the egg. When all is tender. mix the egg—well beaten—seasoning. some paste. and cheese with the rice. of grated cheese. and bake the pie ½ hour. seasoning and sugar. When nearly tender. PLUM PIE. Rub the mixture through a sieve. boil up. 1 gill water. or butter. ROLLED WHEAT PUDDING. ½ saltspoonful of herbs. return to the saucepan. Rub through a sieve. 6 oz. rice. 19. 1 large cooking apple. ¼ oz. Wash. Serve with stewed fruit. a little butter. butter. seasoning to taste. thicken the soup with the cornflour. ½ stick celery. season and add the butter. pour the custard over the macaroni. return to the saucepan. pour ½ teacupful of water over them. ½ small onion chopped fine. APPLE AND ONION PIE. ½ pint milk. stew gently with a little water. ¼ lb. ½ small onion. and fry them brown in a little vege-butter. Oil the butter and mix it with the breadcrumbs. 2 oz. some paste for a short crust. ½ pint of water. CELERY SOUP. No. add sugar and flavouring. turn the mixture into a small pie-dish. SAUSAGES. add the egg. butter. sugar and flavouring to taste.APPLE SOUP. add the butter. 1 egg well beaten. macaroni. Peel and cut up the apples and onion. carefully with it. sugar to taste. peel. and bake until set. MACARONI PUDDING. apples. ripe plums. and cut up the vegetables. Spanish onions. pepper and salt. well beaten. and cook them in ½ pint of water till tender. and serve. beat the milk. butter. pepper and salt to taste. 2 oz.

1 oz. rolled wheat, ½ pint milk, 1 tablespoonful of currants and sultanas mixed, sugar to taste. Cook the rolled wheat in the milk for fifteen minutes, then add the fruit, and let simmer another 15 minutes. Pour the mixture into a small pie-dish, and bake in the oven until golden brown.

1 potato, 1 small onion, 1 good handful of sorrel washed and chopped fine, a little butter, pepper and salt, ½ pint water, 1 gill milk. Peel, wash, and cut up the potatoes and onion, boil in the water till tender, and rub through a sieve. Return the mixture to the saucepan, add the milk, sorrel, butter, and seasoning. Simmer gently for 10 minutes, and serve.

SAVOURY BATTER.
No. 21.

FRENCH SOUP.
1 small onion chopped fine, 1 oz. of cheese shredded fine, 1 slice of dry toast, ¾ pint of water, a little milk, pepper and salt to taste. Break up the toast, and set all the ingredients over the fire; cook till the onion is tender, add ½ gill of milk, and serve.

2 oz. fine wheatmeal, 1 gill of milk, 1 egg, 1 teaspoonful finely chopped parsley, ½ small grated onion, ¼ oz. butter, pepper and salt. Make a batter of the meal, egg, and milk, mix in the other ingredients, pour the mixture into a buttered pie-dish, and bake the batter ½ hour.

STEWED FRUIT AND CUSTARD.
Any kind of stewed fruit. Custard: 1 gill of milk, sugar and vanilla to taste, and 1 egg. Heat the milk, beat up the egg, and stir the milk into it gradually; pour the mixture into a small jug, place this in a saucepan of fast-boiling water, keep stirring until the spoon gets coated, which shows that the custard is thickening. Remove the saucepan from the fire immediately, and continue stirring the custard until it is well thickened. Then cool it, placing the jug in cold water. When cold, serve with stewed fruit.

VEGETABLE PIE.
½ lb. potatoes, peeled and cut in pieces, ½ Spanish onion chopped up, 1 tomato, ½ oz. butter, pepper and salt, some paste for crust. Stew the potatoes and onion in a little water; when tender, cut up the tomato and mix it in, season and add the butter; place the vegetables in a small pie-dish, cover with paste, and bake ½ hour or until golden brown.

CHOCOLATE PUDDING.
½ oz. ground rice, ½ pint milk, 1 teaspoonful N.F. cocoa, a little vanilla, sugar to taste, and 1 egg. Boil the rice in the milk for 5 minutes, let it cool a little, mix in the egg, well-beaten, cocoa, sugar, and vanilla. Pour the mixture into a small pie-dish, and bake for 20 to 30 minutes.

No. 23.

GREEN PEA SOUP.
½ teacupful green peas, 1 or 2 finely chopped spring onions, a little butter, pepper and salt, a dessertspoonful of meal, and 1 gill of milk. Cook the green peas and spring onions in ½ pint of water until quite tender. Add the butter and seasoning, thicken the soup with the meal (which should be smoothed with the

No. 22.

SORREL SOUP.

120

milk), and boil the soup for a minute or two before serving.

MUSHROOM TARTLETS.
¼ lb. mushrooms, ½ oz. butter, pepper and salt, ½ oz. vermicelli, cooked and cold, a little paste for short crust. Stew the mushrooms in the butter, after having dried them and cut into pieces. When they are cooked mix them well with the vermicelli. Line a couple of patty pans with the paste, and bake the tartlets until golden brown. Serve with vegetables.

butter over night, fry the onion in the butter. Boil the beans in as much water as they absorb until quite tender. Then pass them through a nut-mill or mash them up, and mix with the fried onion, mashed potatoes, herbs, and seasoning; form into little rissoles, roll in breadcrumbs, place them on a buttered tin, place a few bits of butter on the top, and bake in the oven until a nice brown. Serve with vegetables.

RATAFIA CUSTARD.
½ pint hot milk, 1 egg well beaten, 1 oz. ratafia broken up, sugar and flavouring to taste. Mix the ingredients, pour the mixture into a small buttered pie-dish, and bake the custard in a moderate oven until set.

EVE PUDDING.
1 teacupful of breadcrumbs, 1 small apple, peeled, cored, and chopped fine, ½ oz. citron peel chopped fine, 1 oz. sultanas, ½ oz. oiled butter, 1 egg well beaten, the juice and rind of a small half-lemon, sugar to taste, and a few finely chopped almonds. Mix all the ingredients, pour the mixture into a small buttered basin, cover and steam for 1 hour. Serve with sweet sauce.

No. 25.

CLEAR SOUP WITH DROPPED DUMPLINGS.
Make ¾ pint of clear soup, and proceed for dumplings as follows: 1 egg, 1 tablespoonful of milk, 1 teaspoonful of fine wheatmeal. Beat up the egg, add the milk and smooth the meal with it, flavour with nutmeg. Gradually drop the mixture into the boiling soup, let cook for a minute, and serve.

No. 24.

MUSHROOM SOUP.
2 oz. mushrooms cut up small, ½ small onion chopped fine, 1 dessertspoonful of fine wheatmeal, pepper and salt, ½ oz. of butter, a little milk. Stew the mushrooms and onions together in the butter until well cooked, add ½ pint of water, and cook the vegetables for 10 minutes. Add seasoning, and the meal smoothed in a little milk. Let the soup thicken and boil up, and serve with sippets of toast.

SAVOURY SAUSAGES.
½ teacupful of breadcrumbs, 1 wellbeaten egg, ½ teacupful cold lentil purée 1 small finely chopped onion tried brown. Mix the ingredients, adding seasoning. Form into sausages, roll them in a little wheatmeal, and bake them a nice brown in the oven. Serve with vegetables and sauce.

BUTTER BEANS RISSOLES.
2 oz. butter beans, 1 tablespoonful of cold mashed potatoes, ½ small onion chopped fine, a pinch of herbs, ½ oz. of butter, seasoning to taste. Soak the beans in

BAKED CUSTARD.

121

½ pint hot milk, 1 egg, a little sugar and flavouring. Beat the egg, mix it with the milk, sweeten and flavour to taste; pour the custard into a small pie-dish, and bake until set.

pepper and salt to taste, ¼ oz. butter, ¼ pint milk, 1 teaspoonful of cornflour. Boil, peel, and mash the chestnuts, and set them over the fire with the onion, milk, ½ pint of water, and the butter. When it has boiled up, bind the soup with the cornflour, boil up, and serve.

No. 26.

MACARONI SAVOURY.
2 oz. of cold boiled macaroni cut small, ½ oz. grated cheese, 1 gill milk, 1 egg, 1 oz. fine wheatmeal, ½ oz. butter, seasoning to taste. Make a batter with the milk, egg, and meal, mix together with the macaroni, cheese, and the butter, previously oiled, season to taste; turn the mixture into a small pie-dish, and bake until a golden brown.

PARSNIP SOUP.
½ lb. parsnip, ¼ lb. potato, ½ small onion, ¼ oz. butter, pepper and salt, a little milk. Cut up the vegetables, cook them until tender, then rub through a sieve, return the mixture into a saucepan, add butter and seasoning, and as much milk as needed to make up the quantity of soup. Boil up and serve.

APPLE PUDDING.
½ lb. apples, 1 saltspoonful of cinnamon, sugar to taste, and some paste as for a short crust. Peel, core, and out up the apples. Line a pudding basin with paste, fill the basin with the apples, add sugar and cinnamon, cover with paste, and steam the pudding for 1 to 11/2 hours.

GROUND RICE CUTLETS.
2 oz. ground rice, 1 egg, ½ pint milk, a little nutmeg, a pinch of herbs, ½ oz. grated cheese, seasoning, and breadcrumbs. Boil the ground rice in the milk until stiff, add the egg, well beaten, and the other ingredients. Butter a flat tin and sprinkle with breadcrumbs, spread the mixture on the tin, sprinkle well with fine breadcrumbs, scatter bits of butter on the top, and bake until golden brown. Cut into pieces, dish up, and serve with vegetables and tomato sauce.

No. 28.

SEMOLINA SOUP.
½ gill of milk, 1 gill water, ½ oz. semolina, a very small piece of mace, ¼ oz. butter, ½ oz. grated cheese, pepper and salt to taste. Bring the milk and water to the boil with the mace, thicken with the semolina; cook gently for 10 minutes, remove the mace, add cheese, butter, and seasoning, and serve.

FRUIT TART.
Line a couple of patty pans with paste for short crust. Partly bake, then fill with any kind of stewed fruit, and finish baking. Serve hot or cold.

No. 27.

MACARONI CUTLETS.
2 oz. cold boiled macaroni, 1 egg, a pinch of herbs, halt a small grated onion, pepper and salt, breadcrumbs, and butter, or vege-butter. Beat the egg well, and mix

CHESTNUT SOUP.
½ lb. chestnuts, ½ small grated onion,

122

Add the herbs. a little Lemon juice. return to the saucepan. ½ gill milk. add pepper and salt to taste. 1 egg. which should have been previously brushed over with white of egg. and the lemon juice. Cook the rice with the onion. SWEET CORN AND TOMATOES. some paste for short crust. pepper and salt. rub the fruit through a sieve. 123 . No. onion. add sugar to taste. smooth the meal with part of the milk. salt to taste. Let some butter or oil boil in the frying-pan. and cook in the milk until they will mash up well. butter. butter. and cover the paste. Cut the celery into pieces. Peel and slice the bananas. Rub them through a sieve. boil it up for a few minutes before serving. when soft enough to pulp. CELERY SOUP. 1 pint milk and water (equal parts). seasoning to taste. set it over the fire with 4 pint of water. 1 saltspoonful of curry. ½ stick celery. with a little water until tender. No. sugar to taste. 1 oz. cut into dice. until the rice is quite tender. Line a plate with paste. fry a golden brown. make a batter with the milk. well beaten. a little piece of butter. and serve with baked potatoes. ½ oz. CURRY RICE SOUP. ¾ lb. Cut the beetroot into small dice. adding seasoning to taste. PUMPKIN TART. 3 bananas. 1 gill of milk. pour the mixture into a small pie-dish. let it cook until quite tender. rice. curry. 1 egg. add the egg. a teaspoonful of lemon juice. and bake in a moderate oven until the custard is set. meal. and seasoning in the milk and water. sugar to taste. finely chopped onion. Meanwhile. Stew together. Serve with rusks. pepper and salt. add the rest and thicken the soup. drop the batter by spoonfuls into the boiling fat. Serve with vegetables.it with the macaroni cut in small pieces. rub it through a sieve. Shape into cutlets. 1 dessertspoonful of meal. ¼ oz. and serve. stew the pumpkin. 30. 1 small beet. BANANA PUDDING. and serve the fritters with vegetables and brown sauce. and bake the tart until the crust is done. Add sugar and Lemon juice. add the butter. BEETROOT FRITTERS. Cook the gooseberries in ½ gill of water. juice of ½ a lemon. mix the beet with it. 2 tablespoonfuls of meal. dip in egg and breadcrumb. and as much breadcrumb as needed to keep the mixture together. 1 oz. 1 teacupful of sweet corn. pumpkin. 29. 6 oz. 1 gill of milk. and mix the gooseberries with the cream. seasoning. ½ teacupful tinned tomatoes. 1 tablespoonful of cream. and egg. gooseberries. and fry a nice brown. GOOSEBERRY POOL. let get cold.

¼ lb. a piece of butter the size of an egg. sprinkle with fine breadcrumbs seasoned with pepper and salt. Pound to a smooth paste and moisten with a little tarragon vinegar. Cut in slices 1 or 2 ripe red tomatoes. a little salt. EGG AND TOMATO SANDWICHES. CURRY SANDWICHES. Skin and slice the tomatoes. bake 15 minutes. Grate the chocolate. TOMATOES ON TOAST. A few drops of lemon juice are an improvement. 124 . pepper and salt. ½ oz. CHEESE SANDWICHES. set the saucepan aside and allow the tomatoes to cool. 2 eggs. long. If desired sweeter add a little sugar to the cream. CREAM CHEESE SANDWICHES. and serve on hot buttered toast. a teaspoonful of curry powder. whip the cream. then put any kind of jam between the slices. and when the bread is toasted serve on a napkin. Beat up the eggs. sift with powdered sugar and serve. Spread some thin brown bread thickly with cream cheese. mix them with the tomatoes and stir the mixture well over the fire until it is well set. tomatoes.SANDWICHES DEVONSHIRE SANDWICHES. Put them on a plate in the oven. after having removed the seeds. spread each piece with golden syrup and over this with clotted cream. ¼ pint cream. slit the latter and remove it when the cream is whipped firmly. Cut some slices of new bread into squares. Mix the chocolate with the cream and spread the mixture on thin slices of bread. and a tablespoonful of fine breadcrumbs. mashing them well with a wooden spoon. Pound together the yolks of 8 hard-boiled eggs. 2 bars of good chocolate. pour the gravy from it round the dish. add the tomatoes and pepper and salt to taste. Cut some slices of rich cheese and place them between some slices of wholemeal bread and butter. like sandwiches. Put a little bit of butter on each slice. Arrange in a single layer in a baking tin. make into sandwiches in the usual way. adding a piece of vanilla ½ in. then turn it out and let it get cold. make into sandwiches. CHOCOLATE SANDWICHES. and let them simmer for 10 minutes. melt the butter in a saucepan. butter.

125 .

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