Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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RICE

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

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

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

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

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

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

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

24

green vegetables.

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

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

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

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

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

25

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

8 2.0 1.3 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.1 4.0 .4 2.3 1.4 Wimberries 180 140 .8 .6 .5 1.6 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.8 2.1 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 2.6 .0 .0 .5 1.4 1.3 .5 2.6 4.6 .4 1.5 1. .9 .3 2.7 lb.3 .8 .6 .1 2.6 365 FRUIT—DRIED.4 1.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.7 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .8 . FRUIT—FRESH.

0 2620 3030 3075 3265 3165 10.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.6 1.1 1.5 1.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.1 1.6 15.4 2.4 25.1 1.3 15.0 1.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.1 .0 .2 1.7 6.1 .2 3.8 1.1 4.3 9.2 5.4 1.7 1.9 1.7 1.6 1.6 4.3 1.9 17.8 29.1 21.8 2.6 2.2 1.8 2.6 2.8 1.1 3.5 6.0 21.0 27.6 8.

Fruit “ Gingerbread “ Sponge 5.7 8. ETC.Pine Kernels Pistachios Walnuts “ “ Black } 34.3 1760 1670 1795 13. Cake.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.0 6.9 1695 1665 1600 1665 1660 1625 21.7 24.6 7.8 100 .6 3105 “ Spaghetti “ Vermicelli Beans.3 18.2 10.5 8.1 10.7 8.4 12.5 14.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.4 CAKES. Barley Meal “ Pearled 10.5 1640 1650 6.0 --- 18.9 5. small White 1675 GRAIN FOODS.1 1645 9.1 16.6 7.2 13.3 16.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10. or Wholemeal 1675 10.9 Californian} 27.8 6.0 ----9.1 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.0 22.8 13.

9 2860 101 . Plain “ Vienna “ Water Rye 9.3 6.0 Cocoa Candy Honey Molasses (cane) 1290 21.9 7.7 1470 1300 1300 1180 VARIOUS. average 1800 Water 11. Chocolate 12.6 ----- 2320 1785 1520 2.7 10.4 1835 BREAD. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.0 9.2 9. Buns.9 1160 9.5 9.BISCUITS. All kinds.1 1215 9. Currant “ Hot Cross Corn.7 8.7 7.0 9.9 1515 1275 1205 10.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

1 egg. 2 sponge cakes. ¼ oz. ¼ oz. ½ teacupful green peas. Soak the sago over the fire in a little water. tie with a cloth. place little bits of butter on each. and steam the pudding for an hour. smooth the meal with a little milk. when almost tender drain off any water that is not absorbed. 1 gill of water. of macaroni. ½ oz. Pour the custard over. 2 oz. or vege-butter. and cook them with the vegetables till quite tender. 15.½ oz. and serve. 1 oz. Serve with white sauce. Soak the peas in water overnight. of grated cheese. VERMICELLI RISSOLES. MACARONI AND TOMATOES. of butter. rub the vegetables through a sieve. a little jam. pepper and salt and a pinch of mixed herbs. Boil the vermicelli in the water until tender and all the water absorbed. return the soup to the saucepan. 1 spray of mint. of vermicelli. Then add seasoning. Return to the saucepan. 3 oz. Set them over the fire in the morning. of oiled butter. spread them with jam. 2 ozs. of potatoes cut into pieces. the egg. if the mixture is too moist. and serve. seasoning to taste. Cook the rice in the water and tomatoes until tender. wheatmeal. of butter. TRIFLE. GREEN PEA SOUP. ½ teacupful tinned tomatoes. 1 medium-sized potato. a slice of Spanish onion chopped up. arranging them in a little pie-dish. pour the mixture into a soup-or small basin. adding seasoning and the mint. of chopped almond. add the butter and seasoning. a little milk. 1 small Spanish onion. and bake the pudding from 30 to 45 minutes. Cut the sponge cakes in half. pour the mixture into a buttered pie-dish. seasoning to taste. 13. a piece of celery. a little butter. 2 oz. and serve. 1 oz. let it all soak for half an hour. sprinkling crumbled ratafias and the almonds between the pieces of cake. Boil the green peas in ½ pint of water. 1 gill of custard. 14. and bake them a golden brown. of sago. Form into 2 or 3 little cakes. add the butter oiled. 117 . No. pepper and salt to taste. When the peas are tender. add seasoning. No. and serve with grated cheese and vegetables. take out the mint. a few breadcrumbs. and a few breadcrumbs. 1 oz. a little milk. a little milk. When tender. and thicken the soup. a little grated cheese. Then rub all through a sieve. Let it cook for 2 to 3 minutes. 1 egg well beaten. and squeeze the surplus out with a spoon. 1-1/2 gills of water. Soak the bread in milk. Cut up the vegetables and cook them in ½ pint of water. after picking them over and washing them. add the butter. sultanas. a teaspoonful of fine meal. No. of butter. of split peas cooked overnight. adding a little herbs. a few ratafias. ½ saltspoonful of cinnamon. the cheese. mix it with the other ingredients. 2 oz. STEAMED PUDDING. Mix all the ingredients together. ½ oz. ONION SOUP. sugar to taste. SPLIT PEA SOUP.

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

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

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

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

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

125 .

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