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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Separate the yolks from the whites of the eggs. Water .. especially when dishes are wanted quickly. 1 gill of milk. As they are a highly nutritious article of food. so that one week they stand the pointed end down. Bake for 20 minutes in a moderately hot oven. Pare. of Allinson cornflour.. A fresh egg looks clear and transparent.55 12. but the white of the egg is pure albumen (or nitrogen) and water. If they are not covered with water there is less danger of them cracking.. 1 oz.49 1.. Another very good way is to have stands made with holes which will hold the eggs. and return them to the stewpan.. 1 oz. The best way of lightly boiling an egg is to put it in boiling water. and best cooked thus for invalids.EGG COOKERY Eggs are a boon to cooks. Eggs contain both muscle and bone-forming material. mix them lightly with the rest. cut up. and let it stand just off the boil for five or six minutes. beat the yolks well.24 15. next week the rounded end down. and mix them with the apple mixture. Mineral matter 74. whilst stale ones look cloudy and opaque. and every week turn the eggs. They enter into a great many savoury and sweet dishes.. Beat them quite smooth. Keep these stands in an airy place in a good current of fresh air... cooking cheese. Nitrogen . They can be prepared in a great variety of ways. 4 eggs. and the juice of 1 lemon.. 1 oz. Smooth the cornflour with the milk. of Parmesan or other good dry. set the basin or saucepan on the side of the stove. One can easily tell stale eggs from fresh ones by holding them up to a strong light. 71.11 12... 8 oz. Eggs often crack when they are put into enough boiling water to well cover them. APPLE SOUFFLÉ. Whisk the whites to a stiff froth. and mix it with the apples. of Allinson fine wheatmeal. There are various ways of preserving eggs for the winter. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. of castor sugar (or more if the apples are very sour). All the fat of the egg is contained in the yolk. 2 oz.12 -----100. and pour the whole into a buttered Soufflé tin. 1 gill of new milk or half milk and half cream.16 -----100. Eggs are a good food when taken in moderation. of 33 . then turn the mixture into a basin to cool. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. they should not be indulged in too freely.00 Duck’s egg. in fact everything required for building up the organism of the young bird..... owing to the sudden expansion of the contents. one of the best is by using the Allinson egg preservative.. and serve at once.00 lightly boiled.22 12. ====== ====== Eggs take a long time to digest if hard boiled. Fat . and few cakes are made without them... 4 eggs..11 1.. 4 apples. Eggs are most easily digested raw or very CHEESE SOUFFLÉ. and stir until it boils.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

8 .7 .3 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .6 4. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.6 .8 .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.4 Wimberries 180 140 .3 .6 .4 2.5 1.5 1.8 2.6 365 FRUIT—DRIED.8 2. . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1. FRUIT—FRESH.1 1.0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.0 1.4 1.8 .3 1.0 .3 1.6 1.1 4.7 lb.6 .0 .6 .9 .4 1.0 .5 2.3 2.4 1.1 2.5 1.

9 1.5 6.8 1.1 4.0 27.6 15.8 29.6 1.1 1.2 5.0 .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) 1.6 1.3 9.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .7 1.7 1.8 1.3 1.5 1.9 17.2 1.6 2.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.2 1.1 .1 1.3 15.6 8.6 4.0 21. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.7 6.1 21.2 3.1 3.6 2.4 25.1 .8 2.0 2620 3030 3075 3265 3165 10.0 1.8 2.1 1.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.4 1.4 2.

1 16.4 12.1 1620 1655 465 1815 1675 1635 1650 Buckwheat Flour 1620 Corn Flour Corn Meal (granular) 1655 “ Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour “ Meal Wheat Flaked 1690 “ Flour.3 16.7 8.0 6.2 13.0 22.6 7.Pine Kernels Pistachios Walnuts “ “ Black } 34.2 10.5 1640 1650 6.5 8.9 Californian} 27.7 8.8 6.6 7.8 100 .6 3105 “ Spaghetti “ Vermicelli Beans. Cake.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13. or Wholemeal 1675 10. Barley Meal “ Pearled 10.1 1645 9.1 10.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.3 1760 1670 1795 13.4 CAKES.9 5.0 ----9.7 24.3 18.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.8 13.5 14. small White 1675 GRAIN FOODS. Fruit “ Gingerbread “ Sponge 5.9 1695 1665 1600 1665 1660 1625 21.0 --- 18. ETC.

0 9. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.0 9.1 1215 9.7 7. Chocolate 12. Buns. All kinds. Plain “ Vienna “ Water Rye 9.7 8. average 1800 Water 11.3 6.9 1160 9.9 1515 1275 1205 10.9 7.0 Cocoa Candy Honey Molasses (cane) 1290 21.2 9. Currant “ Hot Cross Corn.BISCUITS.4 1835 BREAD.5 9.7 1470 1300 1300 1180 VARIOUS.7 10.6 ----- 2320 1785 1520 2.9 2860 101 .

Barley has been used from very ancient days for making an intoxicating drink. BARLEY FOR BABIES. and it was made from barley. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7. an ancient Roman writer. and to vegetable stews. add to this 1 pint of boiling milk and water. or “barley eaters. Hops were not used for beer or ale in those days. and it can be drunk as a change from tea. then eat. except that they often fought to the death. These Hordearii were like our pugilists. boil together a few minutes. We find frequent mention of it in the Bible. and in old Latin and Greek books. The first intoxicant drink made in this country was ale. and is most useful for making gruel and barley water.Mineral matters Water 2. and fat to keep us warm and give force. This casin is not elastic like the gluten of wheat. mix this perfectly smooth with cold milk and cold water in equal parts. A little nutmeg gives a pleasant flavour. coffee. Allinson’s prepared barley may be eaten as porridge or pudding (see directions). and find this mixture invaluable. According to Pliny. Barley has been used as a food from time out of mind. During illness I advise and use barley water and milk. Barley is a good food.5 100. let cool. In Nubia. mixed in equal parts. 102 .5 76. Mix 1 large tablespoonful of Allinson’s barley with a little cold water. of sugar. starch. and is much more nourishing than rice pudding. the gladiators were called Hordearii. it is also good for adding to broth or soup. and 7 per cent. and its fleshforming matter is in the form of casin the same as is found in cheese. Barley water contains a great deal of nourishment.0 INVALID COOKERY BARLEY. stirring all the time to prevent it getting lumpy. [A] From this analysis we can judge that barley contains all the constituents of a good food. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. so that one cannot make a light bread from barley. take from the fire. and there is a fair percentage of mineral matter for our bones and teeth. of sugar. sugar.” because they were fed on this grain whilst training. Barley contains about 7 per cent.” meaning an intoxicating drink. from which we get our English word “booze. Put 1 teaspoonful of Allinson’s barley into a breakfast cup.0 There is 2.5 per cent. of fat in barley. the liquor made from barley was called Bouzah. Pour into a saucepan and bring to the boil. BARLEY GRUEL.0 14. more than beef tea. until the cup is full. and cocoa. and was the chief food of our peasantry until the beginning of the nineteenth century. In it we find casin and albumen for our muscles.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

SAVOURY BATTER.
No. 21.

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

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

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

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

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

No. 23.

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

No. 22.

SORREL SOUP.

120

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

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

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

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

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

No. 25.

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

No. 24.

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

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

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

BAKED CUSTARD.

121

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

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

No. 26.

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

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

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

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

No. 28.

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

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

No. 27.

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

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

122

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

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

125 .

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