Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

SWISS EGGS.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

0 .6 .3 2. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.8 .8 .0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .4 1.3 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.6 4.1 2.6 .1 1.4 1.7 lb.3 1.3 .6 .4 2.6 365 FRUIT—DRIED.3 1. FRUIT—FRESH.8 2.6 .8 2.0 .0 1.0 .5 1.1 4.4 1.5 1.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.6 1.5 2. .8 .5 1.9 .7 .4 Wimberries 180 140 .

4 25.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.6 2.1 1.7 1.7 6.0 .6 4.0 27.0 21.5 1.0 2620 3030 3075 3265 3165 10.4 1.1 .6 2. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.1 .2 1.6 1.8 1.3 9.5 6.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.4 2.8 2.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.1 21.6 15.1 1.7 1.1 3.0 1.8 1.3 1.2 5.6 1.1 1.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .2 1.2 3.9 17.8 29.9 1.6 8.3 15.8 2.1 4.

0 ----9.9 5.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10. or Wholemeal 1675 10.5 14.8 6.9 1695 1665 1600 1665 1660 1625 21.7 24. Cake.0 --- 18.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.3 16.5 8.8 13. Barley Meal “ Pearled 10.2 13.6 7. small White 1675 GRAIN FOODS.0 6.7 8.9 Californian} 27.0 22.4 12. ETC.8 100 .3 18.1 10.Pine Kernels Pistachios Walnuts “ “ Black } 34.1 1645 9.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.6 3105 “ Spaghetti “ Vermicelli Beans.4 CAKES.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.5 1640 1650 6. Fruit “ Gingerbread “ Sponge 5.1 16.7 8.6 7.2 10.3 1760 1670 1795 13.

9 1160 9.4 1835 BREAD. Buns.9 2860 101 . Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls. Chocolate 12.5 9.2 9. Currant “ Hot Cross Corn.9 1515 1275 1205 10.7 1470 1300 1300 1180 VARIOUS.1 1215 9.7 8.6 ----- 2320 1785 1520 2.0 9. All kinds.7 7.9 7.0 Cocoa Candy Honey Molasses (cane) 1290 21.0 9.3 6.7 10. average 1800 Water 11. Plain “ Vienna “ Water Rye 9.BISCUITS.

Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7. Barley is a good food. or “barley eaters. A little nutmeg gives a pleasant flavour. and find this mixture invaluable.” because they were fed on this grain whilst training. add to this 1 pint of boiling milk and water. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. Barley water contains a great deal of nourishment. and it can be drunk as a change from tea. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.0 14.0 There is 2. of sugar. then eat. it is also good for adding to broth or soup. BARLEY GRUEL. and fat to keep us warm and give force. until the cup is full. the gladiators were called Hordearii.Mineral matters Water 2. Barley contains about 7 per cent. These Hordearii were like our pugilists. except that they often fought to the death. so that one cannot make a light bread from barley. The first intoxicant drink made in this country was ale. 102 . We find frequent mention of it in the Bible. the liquor made from barley was called Bouzah. According to Pliny. sugar. BARLEY FOR BABIES. This casin is not elastic like the gluten of wheat. take from the fire.5 76. boil together a few minutes. coffee. and its fleshforming matter is in the form of casin the same as is found in cheese. and was the chief food of our peasantry until the beginning of the nineteenth century. [A] From this analysis we can judge that barley contains all the constituents of a good food.5 100. Barley has been used from very ancient days for making an intoxicating drink. of fat in barley. mixed in equal parts.5 per cent. In Nubia. Allinson’s prepared barley may be eaten as porridge or pudding (see directions). mix this perfectly smooth with cold milk and cold water in equal parts. and in old Latin and Greek books. let cool. Barley has been used as a food from time out of mind. and to vegetable stews. an ancient Roman writer. Pour into a saucepan and bring to the boil. In it we find casin and albumen for our muscles. Mix 1 large tablespoonful of Allinson’s barley with a little cold water. and it was made from barley. more than beef tea. of sugar. and is most useful for making gruel and barley water. and is much more nourishing than rice pudding. starch. and there is a fair percentage of mineral matter for our bones and teeth. from which we get our English word “booze. and cocoa. stirring all the time to prevent it getting lumpy. During illness I advise and use barley water and milk.” meaning an intoxicating drink.0 INVALID COOKERY BARLEY. and 7 per cent. Hops were not used for beer or ale in those days.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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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.

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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,

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

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

125 .