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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

CHOCOLATE MACAROONS. CINNAMON MADEIRA CAKE. LEMON CAKES. MADEIRA CAKE. DOUGHNUTS. LUNCH CAKE. MACAROON. COCOANUT ROCK CAKES. ORANGE CAKES. 84 85 85 85 85 85 85 85 85 86 86 . OATMEAL FINGER-ROLLS. JUMBLES. COCOANUT DROPS. LIGHT CAKE. 84 ICING FOR CAKES. PLAIN CAKE. 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). CRACKERS.CHOCOLATE CAKE (1). CHOCOLATE CAKE (2). COCOANUT BISCUITS. CRISP OATMEAL CAKES. CORNFLOUR CAKE. OATMEAL BANNOCKS. DYSPEPTICS’ BREAD.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

4 eggs. next week the rounded end down.00 lightly boiled.11 12. Whisk the whites to a stiff froth. As they are a highly nutritious article of food. Eggs contain both muscle and bone-forming material. but the white of the egg is pure albumen (or nitrogen) and water.12 -----100. Nitrogen .. of Allinson cornflour. and few cakes are made without them. APPLE SOUFFLÉ. Pare. Mineral matter 74. set the basin or saucepan on the side of the stove. and stew the apples with the sugar and lemon juice until they are reduced to a pulp.22 12.. The best way of lightly boiling an egg is to put it in boiling water.. All the fat of the egg is contained in the yolk. 1 oz. Water . and pour the whole into a buttered Soufflé tin.11 1.. mix them lightly with the rest. 1 gill of new milk or half milk and half cream. 4 eggs. They enter into a great many savoury and sweet dishes. Smooth the cornflour with the milk. in fact everything required for building up the organism of the young bird. Fat .. Another very good way is to have stands made with holes which will hold the eggs. so that one week they stand the pointed end down. If they are not covered with water there is less danger of them cracking. and serve at once. 1 oz. of castor sugar (or more if the apples are very sour). and let it stand just off the boil for five or six minutes.. and stir until it boils. 1 oz. Separate the yolks from the whites of the eggs.....EGG COOKERY Eggs are a boon to cooks.00 Duck’s egg.16 -----100. and every week turn the eggs. especially when dishes are wanted quickly.24 15. and the juice of 1 lemon. They can be prepared in a great variety of ways. One can easily tell stale eggs from fresh ones by holding them up to a strong light.55 12.. Beat them quite smooth. 2 oz.. and best cooked thus for invalids. of Parmesan or other good dry. of 33 . cut up. 71. beat the yolks well. whilst stale ones look cloudy and opaque. Eggs are a good food when taken in moderation. 4 apples. ====== ====== Eggs take a long time to digest if hard boiled. 1 gill of milk. Keep these stands in an airy place in a good current of fresh air.. then turn the mixture into a basin to cool.. one of the best is by using the Allinson egg preservative. Eggs often crack when they are put into enough boiling water to well cover them. 8 oz... they should not be indulged in too freely.. of Allinson fine wheatmeal. owing to the sudden expansion of the contents. and return them to the stewpan. Eggs are most easily digested raw or very CHEESE SOUFFLÉ... Bake for 20 minutes in a moderately hot oven.. and mix them with the apple mixture. and mix it with the apples. There are various ways of preserving eggs for the winter. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg.49 1. cooking cheese. A fresh egg looks clear and transparent.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

0 .4 1.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.8 .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. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.8 2.4 1.1 2.5 1.9 . .5 1.6 365 FRUIT—DRIED. FRUIT—FRESH.8 2.3 .4 1.4 2.6 1.1 4.3 1.4 Wimberries 180 140 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.8 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .8 .3 .6 .0 1.5 2.6 .3 2.1 1.0 .0 .6 .5 1.3 1.7 lb.6 4.7 .6 .

2 3.0 27.1 1.6 15.6 4.2 1.1 .3 15.8 1.5 1.6 2.0 21.1 1.3 9.9 17.0 .0 2620 3030 3075 3265 3165 10.8 2.0 1.7 1.1 3.3 1.8 1.7 1.5 6.1 .6 2.4 1.8 29.6 1.8 2.1 4.4 25.9 1.1 21. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.1 1.4 2.2 5.6 8.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .2 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.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.6 1.7 6.

0 --- 18.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.Pine Kernels Pistachios Walnuts “ “ Black } 34.0 ----9.1 1645 9.0 22.6 3105 “ Spaghetti “ Vermicelli Beans.3 16.5 8. small White 1675 GRAIN FOODS. Barley Meal “ Pearled 10.2 13.9 5.8 6. Fruit “ Gingerbread “ Sponge 5.1 10. ETC.9 Californian} 27.8 13.3 18.5 1640 1650 6.3 1760 1670 1795 13. or Wholemeal 1675 10.9 1695 1665 1600 1665 1660 1625 21. Cake.4 CAKES.0 6.5 14.7 8.7 8.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.1 16.2 10.7 24.4 12.1 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.6 7.8 100 .6 7.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.

9 1515 1275 1205 10. Plain “ Vienna “ Water Rye 9.7 10.9 2860 101 .6 ----- 2320 1785 1520 2.BISCUITS.0 Cocoa Candy Honey Molasses (cane) 1290 21.7 8. All kinds.0 9.9 1160 9.5 9. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls. Currant “ Hot Cross Corn.7 1470 1300 1300 1180 VARIOUS.3 6. Buns.4 1835 BREAD.0 9.9 7.7 7. Chocolate 12. average 1800 Water 11.2 9.1 1215 9.

Mineral matters Water 2.0 There is 2. Barley water contains a great deal of nourishment. These Hordearii were like our pugilists. except that they often fought to the death.5 per cent. According to Pliny. and is most useful for making gruel and barley water. This casin is not elastic like the gluten of wheat. In it we find casin and albumen for our muscles. and its fleshforming matter is in the form of casin the same as is found in cheese. more than beef tea. The first intoxicant drink made in this country was ale. of sugar. mix this perfectly smooth with cold milk and cold water in equal parts. take from the fire. or “barley eaters. of fat in barley.0 INVALID COOKERY BARLEY. During illness I advise and use barley water and milk. Pour into a saucepan and bring to the boil. of sugar. boil together a few minutes.5 100. We find frequent mention of it in the Bible. and is much more nourishing than rice pudding. Barley has been used as a food from time out of mind. until the cup is full. and to vegetable stews. and cocoa. and find this mixture invaluable.” because they were fed on this grain whilst training. BARLEY GRUEL. and in old Latin and Greek books.0 14. so that one cannot make a light bread from barley. and it can be drunk as a change from tea. and was the chief food of our peasantry until the beginning of the nineteenth century. sugar. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. Barley is a good food. Barley contains about 7 per cent. Allinson’s prepared barley may be eaten as porridge or pudding (see directions). stirring all the time to prevent it getting lumpy. [A] From this analysis we can judge that barley contains all the constituents of a good food. starch. then eat. an ancient Roman writer. mixed in equal parts. In Nubia.5 76. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. and it was made from barley. from which we get our English word “booze. add to this 1 pint of boiling milk and water. BARLEY FOR BABIES. A little nutmeg gives a pleasant flavour. and 7 per cent. the liquor made from barley was called Bouzah.” meaning an intoxicating drink. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7. it is also good for adding to broth or soup. and fat to keep us warm and give force. Barley has been used from very ancient days for making an intoxicating drink. Mix 1 large tablespoonful of Allinson’s barley with a little cold water. coffee. let cool. the gladiators were called Hordearii. 102 . Hops were not used for beer or ale in those days. and there is a fair percentage of mineral matter for our bones and teeth.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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