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Amazing Vegetarian Recipes

Amazing Vegetarian Recipes

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Published by Mirela Doar

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Published by: Mirela Doar on Jan 14, 2011
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11/12/2011

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Sections

  • ARTICHOKE SOUP
  • HARICOT SOUP
  • BARLEY SOUP
  • BREAD SOUP
  • CABBAGE SOUP
  • CABBAGE SOUP (French)
  • SOUPS AND STEWS
  • 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
  • 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)
  • VEGETABLE SOUP
  • WHITE SOUP
  • BATER CELERY
  • BATER POTATO
  • BATER VEGETABLE
  • BUTER BEANS WITH PARSLEY SAUCE
  • CARROTS AND RICE
  • CAULIFLOWER AND POTATO PIE
  • CAULIFLOWER PIE
  • CELERY À LA PARMESAN
  • CELERY CROQUETES
  • CURRY SAVOURY
  • FAVOURITE PIE
  • FORCEMEAT BALLS
  • LENTIL PIE
  • LENTIL RISSOLES
  • LENTIL TURNOVERS
  • LENTILS (CURRIED), AND RICE
  • LENTILS (POTED), FOR SANDWICHES
  • MUSHROOM CUTLETS
  • MUSHROOM SAVOURY
  • MUSHROOM TARTLETS
  • MUSHROOM TURNOVERS
  • OATMEAL PIE-CRUST
  • ONION TART
  • ONION TURNOVER
  • POTATO PIE
  • POTATO AND TOMATO PIE
  • POTATOES AND MUSHROOM STEW
  • QUEEN’S APPLE AND ONION PIE
  • QUEEN’S ONION PIE
  • QUEEN’S TOMATO PIE
  • SAVOURY CUSTARD
  • SAVOURY CUSTARD (Another way)
  • SAVOURY FRITERS (1)
  • SAVOURY FRITERS (2)
  • SAVOURY TARTLETS
  • SPAGHETI AUX TOMATOES
  • SPANISH ONIONS (Stewed)
  • SPANISH ONIONS AND CHEESE
  • SPANISH ONIONS AND WHITE SAUCE
  • SPINACH DUMPLINGS
  • STEWED MUSHROOMS
  • STUFFED SPANISH ONIONS WITH BROWN SAUCE
  • SWEET CORN FRITERS
  • TOMATO PIE
  • TOMATO TORTILLA
  • TOMATOES AND ONION PIE
  • TOMATOES AU GRATIN
  • VEGETABLE BALLS
  • VEGETABLE MOULD
  • VEGETABLE PIE (1)
  • VEGETABLE PIE (2)
  • VEGETABLE STEW
  • YORKSHIRE PUDDING
  • MACARONI (Italian)
  • MACARONI CHEESE
  • MACARONI CREAM
  • MACARONI SAVOURY
  • RICE, HOW TO COOK
  • CURRIED RICE AND TOMATOES
  • PORTUGUESE RICE
  • RICE AND LENTILS
  • RICE AND ONIONS
  • SAVOURY RICE (Italian)
  • CHEESE OMELET
  • FRENCH BEAN OMELET
  • FRENCH OMELET WITH CHEESE
  • GARDENER’S OMELET
  • OMELET LENTIL
  • OMELET MACARONI
  • OMELET SAVOURY
  • OMELET SOUFFLÉ
  • OMELET SOUFFLÉ (SWEET)
  • OMELET TOMATO (1)
  • OMELET TOMATO (2)
  • OMELET TRAPPIST
  • SWEET OMELET (1)
  • SWEET OMELET (2)
  • SWEET OMELET (3)
  • GREEN VEGETABLES (General Remarks)
  • ARTICHOKES À LA SAUCE BLANCHE
  • ARTICHOKES À LA PARMESAN
  • ASPARAGUS (BOILED)
  • CARROTS WITH PARSLEY SAUCE
  • CAULIFLOWER WITH WHITE SAUCE
  • CELERY (ITALIAN)
  • CELERY (STEAMED) WITH WHITE CHEESE SAUCE
  • CELERY (STEWED) WITH WHITE SAUCE
  • MUSHROOMS (STEWED)
  • ONION TORTILLA
  • ONIONS (BRAISED)
  • ONIONS (SPANISH) (BAKED)
  • SCOTCH OR CURLY KAIL
  • TURNIPS (MASHED)
  • APPLE SOUFFLÉ
  • CHEESE SOUFFLÉ
  • EGG COOKERY
  • CHOCOLATE SOUFFLÉ
  • EGG AND CHEESE
  • EGG AND CHEESE FONDU
  • EGG AND TOMATO SAUCE
  • EGG SALAD WITH MAYONNAISE
  • EGGS À LA BONNE FEMME
  • EGGS À LA DUCHESSE
  • EGGS AND CABBAGE
  • EGGS AU GRATIN
  • FORCEMEAT EGGS
  • MUSHROOM AND EGGS
  • MUSHROOM SOUFFLÉ
  • POTATO SOUFFLÉ
  • RATAFIA SOUFFLÉ
  • RICE SOUFFLÉ
  • SAVOURY CREAMED EGGS
  • SAVOURY SOUFFLÉ
  • SCALLOPED EGGS
  • SPINACH TORTILLA
  • STIRRED EGGS ON TOAST
  • SWEET CREAMED EGGS
  • SWISS EGGS
  • TARRAGON EGGS
  • TOMATO SOUFFLÉ
  • WATER EGGS
  • ARTICHOKE SALAD
  • CAULIFLOWER SALAD
  • CUCUMBER SALAD
  • EGG MAYONNAISE
  • POTATO SALAD (1)
  • POTATO SALAD (2)
  • SPANISH SALAD
  • SUMMER SALADS
  • POTATO BIRD’S NEST
  • POTATO CHEESE
  • POTATO CHEESECAKES
  • POTATO CROQUETES
  • POTATO PUDDING
  • POTATO ROLLS (BAKED)
  • POTATO ROLLS (Spanish)
  • POTATO SALAD (MASHED)
  • POTATO SAUSAGES
  • POTATO SNOW (a Prety Dish)
  • POTATO SURPRISE
  • POTATO WITH CHEESE
  • POTATOES À LA DUCHESSE
  • POTATOES (BROWNED)
  • POTATOES AND CARROTS
  • POTATOES (CURRIED)
  • POTATOES (MASHED)
  • POTATOES (MASHED)(another way)
  • POTATOES (MILK)
  • POTATOES (MILK) WITH CAPERS
  • POTATOES (SAVOURY)
  • POTATOES (SCALLOPED)
  • POTATOES (STUFFED) (1)
  • POTATOES (STUFFED)(2)
  • POTATOES (STUFFED) (3)
  • POTATOES (STUFFED) (4)
  • POTATOES (TOASTED)
  • APRICOT SAUCE
  • BOILED ONION SAUCE
  • BROWN SAUCE (1)
  • BROWN SAUCE (2)
  • CHOCOLATE SAUCE
  • CURRANT SAUCE (RED & WHITE)
  • CURRY SAUCE (1)
  • CURRY SAUCE (2)
  • CURRY SAUCE (BROWN)
  • EGG CAPER SAUCE
  • EGG SAUCE
  • EGG SAUCE WITH SAFFRON
  • FRIED ONION SAUCE
  • HERB SAUCE
  • HORSERADISH SAUCE
  • MAYONNAISE SAUCE
  • MILK FROTH SAUCE
  • MINT SAUCE
  • MUSTARD SAUCE
  • ORANGE FLOWER SAUCE
  • ORANGE FROTH SAUCE
  • PARSLEY SAUCE
  • RASPBERRY FROTH SAUCE
  • RATAFIA SAUCE
  • ROSE SAUCE
  • SAVOURY SAUCE
  • TARTARE SAUCE
  • TOMATO SAUCE (1)
  • TOMATO SAUCE (2)
  • WHEATMEAL SAUCE
  • WHITE SAUCE (1)
  • WHITE SAUCE (2)
  • WHITE SAUCE (SAVOURY)
  • ALMOND PUDDING (1)
  • ALMOND PUDDING (2)
  • APPLE CHARLOTE
  • APRICOT PUDDING
  • BAKED CUSTARD PUDDING
  • BARLEY (PEARL) AND APPLE PUDDING
  • BATER JAM PUDDING
  • BATER PUDDING
  • BELGIAN PUDDING
  • BIRD-NEST PUDDING
  • BREAD AND JAM PUDDING
  • BREAD SOUFFLÉ
  • BUCKINGHAM PUDDING
  • CABINET PUDDING (1)
  • CABINET PUDDING (2)
  • CABINET PUDDING (3)
  • CANADIAN PUDDING
  • CARROT PUDDING
  • CHOCOLATE MOULD
  • CHOCOLATE PUDDING
  • CHOCOLATE PUDDING (STEAMED)
  • CHOCOLATE TRIFLE
  • CHRISTMAS PUDDING (1)
  • CHRISTMAS PUDDING (2)
  • CHRISTMAS PUDDING (3)
  • CHRISTMAS PUDDING (4)
  • COCOA PUDDING
  • COCOANUT PUDDING (1)
  • COCOANUT PUDDING (2)
  • COLLEGE PUDDING
  • CUSTARD PUDDING
  • CUSTARD PUDDING WITHOUT EGGS
  • EMPRESS PUDDING
  • FEATHER PUDDING
  • FRUIT AND CUSTARD PUDDING
  • GIANT SAGO PUDDING
  • GOOSEBERRY SOUFFLÉ
  • GREENGAGE SOUFFLÉ
  • GROUND RICE PUDDING
  • HASTY MEAL PUDDING (1)
  • HASTY MEAL PUDDING (2)
  • LEMON PUDDING
  • LENTIL FLOUR PUDDING
  • LONDON PUDDING
  • MACARONI PUDDING (1)
  • MACARONI PUDDING (2)
  • MALVERN PUDDING
  • MARLBOROUGH PUDDING
  • MELON PUDDING
  • MINCEMEAT PANCAKES
  • NEWCASTLE PUDDING
  • NURSERY PUDDING
  • OATMEAL PANCAKES
  • OATMEAL PUDDING
  • OMELET SOUFFLÉ (1)
  • OMELET SOUFFLÉ (2)
  • ORANGE PUDDING
  • OXFORD PUDDING
  • PANCAKE PUDDING
  • 7 pancakes
  • PARADISE PUDDING
  • POOR EPICURE’S PUDDING
  • POPPY-SEED PUDDING
  • PRUNE PUDDING
  • RICE PUDDING (French)
  • ROLLED WHEAT PUDDING
  • SEMOLINA BLANCMANGE
  • SEMOLINA PUDDING
  • SIMPLE PUDDING
  • SIMPLE FRUIT PUDDING
  • SIMPLE SOUFFLÉ
  • SPANISH PUDDING
  • SPONGE DUMPLINGS
  • STUFFED SWEET ROLLS
  • VANILLA CHESTNUTS (for Dessert)
  • WINIFRED PUDDING
  • PIE-CRUSTS
  • BLANCMANGE TARTLETS
  • CHEESECAKES (ALMOND)
  • CHOCOLATE TARTS
  • MARLBOROUGH PIE
  • LEMON CREAM (for Cheesecakes)
  • LEMON TART
  • BLANCMANGE
  • BLANCMANGE (LEMON) (a very good Summer Pudding)
  • BLANCMANGE EGGS
  • ORANGE MOULD (1)
  • ORANGE MOULD (2)
  • BLANCMANGES
  • APRICOT CREAMS
  • BLACKBERRY CREAM
  • CHOCOLATE CREAM
  • CHOCOLATE CREAM (French) (1)
  • CHOCOLATE CREAM (WHIPPED)
  • EGG CREAM
  • MACAROON CREAM
  • RASPBERRY CREAM
  • RUSSIAN CREAM
  • STRAWBERRY CREAM
  • WHIPPED CREAMS
  • ALMOND CUSTARD
  • BAKED APPLE CUSTARD
  • BAKED CUSTARD
  • CARAMEL CUSTARD
  • CARAMEL CUP CUSTARD (French)
  • CUSTARD (ALLINSON)
  • CUSTARD IN PASTRY OR KENTISH PUDDING PIE
  • GOOSEBERRY CUSTARD
  • GOOSEBERRY FOOL
  • MACARONI CUSTARD
  • MACAROON CUSTARD
  • ORANGE CUSTARD
  • RASPBERRY CUSTARD
  • STRAWBERRY CUSTARD
  • APPLES (BUTERED)
  • APPLE CAKE
  • APPLES (DRYING)
  • APPLE DUMPLINGS
  • APPLE FOOL
  • APPLE FRITERS
  • APPLE PANCAKES
  • APPLE PUDDING
  • APPLE SAGO
  • APPLE TART (OPEN)
  • THE ADVANTAGES OF WHOLEMEAL BREAD
  • BARLEY BANNOCKS
  • BUTER BISCUITS
  • BUTERMILK CAKE
  • BUTERMILK CAKES
  • CHOCOLATE BISCUITS
  • CHOCOLATE CAKE (1)
  • CHOCOLATE CAKE (2)
  • CHOCOLATE MACAROONS
  • COCOANUT BISCUITS
  • COCOANUT DROPS
  • COCOANUT ROCK CAKES
  • CORNFLOUR CAKE
  • CRISP OATMEAL CAKES
  • DYSPEPTICS’ BREAD
  • DOUGHNUTS
  • ICING FOR CAKES
  • LIGHT CAKE
  • LUNCH CAKE
  • OATMEAL BANNOCKS
  • OATMEAL FINGER-ROLLS
  • PLAIN CAKE
  • POTATO FLOUR CAKES
  • QUEEN’S SPONGE CAKE
  • RICE CAKES (1)
  • RICE CAKES (2)
  • RICE AND WHEAT BREAD
  • ROCK SEED CAKES
  • SALLY LUNN
  • SEED CAKE (1)
  • SEED CAKE (2)
  • SEED CAKE (3)
  • SEED CAKE (4)
  • SEED CAKE (5)
  • SEED CAKE (6)
  • SLY CAKES
  • SPONGE CAKE (1)
  • SPONGE CAKE (2)
  • SPONGE CAKE ROLY-POLY
  • UNFERMENTED BREAD
  • UNFERMENTED FINGER- ROLLS
  • VICTORIA SANDWICH
  • WHOLEMEAL BREAD (FERMENTED)
  • WHOLEMEAL CAKE
  • WHOLEMEAL GEMS
  • WHOLEMEAL ROCK CAKES
  • A DISH OF SNOW
  • CAULIFLOWER AU GRATIN
  • COMPÔTE OF ORANGES AND APPLES
  • CRUST FOR MINCE PIES
  • GROUND RICE PANCAKES
  • MACARONI PANCAKES
  • MINCEMEAT
  • MINCEMEAT (another)
  • ORANGE FLOWER PUFF
  • ORANGES IN SYRUP
  • RASPBERRY FROTH
  • SNOWBALLS
  • STEWED PEARS AND VANILLA CREAM
  • TIPSY CAKE
  • VEGETABLE PIE
  • GOLDEN SYRUP PUDDING
  • CABINET PUDDING
  • LEEK SOUP
  • A WEEK’S MENU
  • BARLEY FOR BABIES
  • BARLEY FOR INVALIDS AND ADULTS
  • BLACK CURRANT TEA
  • OATMEAL PORRIDGE
  • DR. ALLINSON’S NATURAL FOOD
  • II. MIDDAY MEALS
  • SAVOURY DISHES MADE WITH BATER
  • STEWED FRUIT PUDDING
  • A MONTH’S MENUS FOR ONE PERSON
  • WHEATMEAL PUDDING
  • CLEAR SOUP (Julienne)
  • CLEAR TOMATO SOUP
  • MACARONI WITH CHEESE
  • RICE AND TOMATOES
  • RICE CHEESE SOUP
  • STEWED PRUNES AND GRATED COCOANUT
  • RICE AND MUSHROOMS
  • VERMICELLI RISSOLES
  • BAKED APPLES AND WHITE SAUCE
  • CHOCOLATE BLANCMANGE
  • RICE CHEESECAKES
  • APPLE AND ONION PIE
  • MACARONI PUDDING
  • BUTER BEANS RISSOLES
  • CLEAR SOUP WITH DROPPED DUMPLINGS
  • SAVOURY SAUSAGES
  • MACARONI CUTLETS
  • GROUND RICE CUTLETS
  • BEETROOT FRITERS
  • DEVONSHIRE SANDWICHES
  • TOMATOES ON TOAST
  • CHEESE SANDWICHES
  • CHOCOLATE SANDWICHES
  • CURRY SANDWICHES

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.

1
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

5

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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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

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

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

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

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

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

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

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

Whisk the whites to a stiff froth. and mix them with the apple mixture. and let it stand just off the boil for five or six minutes. one of the best is by using the Allinson egg preservative. Mineral matter 74. Eggs contain both muscle and bone-forming material.. 1 oz. One can easily tell stale eggs from fresh ones by holding them up to a strong light. 4 apples. but the white of the egg is pure albumen (or nitrogen) and water. in fact everything required for building up the organism of the young bird. especially when dishes are wanted quickly. Water .00 Duck’s egg. of Allinson fine wheatmeal. There are various ways of preserving eggs for the winter. and return them to the stewpan. owing to the sudden expansion of the contents. 2 oz. All the fat of the egg is contained in the yolk. and few cakes are made without them. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. APPLE SOUFFLÉ. 1 gill of milk. 8 oz. Nitrogen . The best way of lightly boiling an egg is to put it in boiling water.. Fat . If they are not covered with water there is less danger of them cracking. A fresh egg looks clear and transparent. and stir until it boils.12 -----100.11 12.16 -----100. Smooth the cornflour with the milk... Bake for 20 minutes in a moderately hot oven. As they are a highly nutritious article of food.. and every week turn the eggs. They can be prepared in a great variety of ways. 1 oz. ====== ====== Eggs take a long time to digest if hard boiled. Another very good way is to have stands made with holes which will hold the eggs.. cut up.. Beat them quite smooth..11 1...49 1.. of Allinson cornflour.22 12... of Parmesan or other good dry. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. Eggs often crack when they are put into enough boiling water to well cover them. Eggs are most easily digested raw or very CHEESE SOUFFLÉ. then turn the mixture into a basin to cool.. they should not be indulged in too freely. Eggs are a good food when taken in moderation. whilst stale ones look cloudy and opaque.55 12. cooking cheese.EGG COOKERY Eggs are a boon to cooks. and best cooked thus for invalids.. They enter into a great many savoury and sweet dishes. set the basin or saucepan on the side of the stove. and the juice of 1 lemon.00 lightly boiled. beat the yolks well... and mix it with the apples. mix them lightly with the rest.. 1 oz. Separate the yolks from the whites of the eggs. 4 eggs. of castor sugar (or more if the apples are very sour). Pare.. 1 gill of new milk or half milk and half cream. and pour the whole into a buttered Soufflé tin. next week the rounded end down. so that one week they stand the pointed end down.. Keep these stands in an airy place in a good current of fresh air. and serve at once. 71. of 33 .24 15. 4 eggs.

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

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

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

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

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.

38

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

6 1.3 .1 2.0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.6 .8 2.8 .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.4 1.6 4.4 1.4 1.3 1.5 2.1 1.9 .8 .3 1. FRUIT—FRESH. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.8 2.8 .0 1.5 1.0 .6 .6 365 FRUIT—DRIED.3 2.7 .1 4.4 Wimberries 180 140 .4 2. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .7 lb.0 .6 .5 1.0 . .3 .6 .5 1.

6 15.3 1.9 17.2 5.9 1.7 1.0 .4 25.1 1.6 4.0 21.8 29.7 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 1.8 2.6 1.3 15.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.8 2.4 2. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.6 1.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.1 .6 2.7 6.5 6.1 3.5 1.0 27.8 1.1 1.2 1.1 1.1 .1 4.0 2620 3030 3075 3265 3165 10.0 1.6 8.6 2.8 1.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.1 21.3 9.4 1.2 3.7 1.

0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.1 10.0 22.1 16. or Wholemeal 1675 10.1 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.8 100 .2 10.7 8.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.8 13.0 ----9.9 1695 1665 1600 1665 1660 1625 21.3 16.9 5. ETC.4 CAKES.8 6.9 Californian} 27.5 14. Fruit “ Gingerbread “ Sponge 5.6 7. Barley Meal “ Pearled 10.0 6.Pine Kernels Pistachios Walnuts “ “ Black } 34.3 18. Cake.1 1645 9.3 1760 1670 1795 13.5 1640 1650 6.4 12.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.6 7.7 8.7 24.6 3105 “ Spaghetti “ Vermicelli Beans. small White 1675 GRAIN FOODS.2 13.5 8.0 --- 18.

Buns. average 1800 Water 11.7 7.9 2860 101 .0 Cocoa Candy Honey Molasses (cane) 1290 21. Chocolate 12.7 10. Currant “ Hot Cross Corn.9 1160 9.4 1835 BREAD.9 1515 1275 1205 10.3 6.2 9.7 8.7 1470 1300 1300 1180 VARIOUS. Plain “ Vienna “ Water Rye 9.BISCUITS.9 7.6 ----- 2320 1785 1520 2.5 9.0 9.1 1215 9. All kinds. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.0 9.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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