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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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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

they should not be indulged in too freely. Water .. whilst stale ones look cloudy and opaque.. and stir until it boils.. and the juice of 1 lemon. then turn the mixture into a basin to cool.11 1. Mineral matter 74. of Allinson fine wheatmeal. and stew the apples with the sugar and lemon juice until they are reduced to a pulp.. All the fat of the egg is contained in the yolk. Nitrogen . and mix it with the apples. Another very good way is to have stands made with holes which will hold the eggs. 1 gill of new milk or half milk and half cream. so that one week they stand the pointed end down.24 15. As they are a highly nutritious article of food. 2 oz. If they are not covered with water there is less danger of them cracking. set the basin or saucepan on the side of the stove. and pour the whole into a buttered Soufflé tin.. There are various ways of preserving eggs for the winter. Whisk the whites to a stiff froth. and best cooked thus for invalids.. and serve at once.. Beat them quite smooth. 1 gill of milk. 4 eggs. cooking cheese. especially when dishes are wanted quickly. 1 oz. 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 mix them with the apple mixture. Eggs often crack when they are put into enough boiling water to well cover them.. A fresh egg looks clear and transparent. one of the best is by using the Allinson egg preservative. 1 oz. cut up. Eggs contain both muscle and bone-forming material. owing to the sudden expansion of the contents.55 12. APPLE SOUFFLÉ. 8 oz.. and let it stand just off the boil for five or six minutes. of Parmesan or other good dry.. Pare.49 1. in fact everything required for building up the organism of the young bird. and few cakes are made without them.EGG COOKERY Eggs are a boon to cooks. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. They enter into a great many savoury and sweet dishes. 1 oz.. Smooth the cornflour with the milk. Eggs are most easily digested raw or very CHEESE SOUFFLÉ. of castor sugar (or more if the apples are very sour).00 lightly boiled. beat the yolks well. 71.. Eggs are a good food when taken in moderation.16 -----100.11 12. next week the rounded end down. Fat .12 -----100. Bake for 20 minutes in a moderately hot oven. 4 apples. Separate the yolks from the whites of the eggs. but the white of the egg is pure albumen (or nitrogen) and water. mix them lightly with the rest..... Keep these stands in an airy place in a good current of fresh air..00 Duck’s egg... of 33 . One can easily tell stale eggs from fresh ones by holding them up to a strong light. 4 eggs.22 12.. They can be prepared in a great variety of ways. and every week turn the eggs. of Allinson cornflour. and return them to the stewpan.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

6 365 FRUIT—DRIED. FRUIT—FRESH. .8 .3 .6 1.4 1.8 .0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.3 2.8 2.8 2.5 1.3 1.4 2.5 2.6 4.3 .6 .5 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.4 1.0 .1 4.7 lb.6 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .0 . Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.1 2.5 1.4 Wimberries 180 140 .3 1.9 .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.7 .6 .0 .8 .6 .1 1.0 1.4 1.

6 1.6 8.1 3.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.6 2.0 21. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.8 1.2 3.1 .0 2620 3030 3075 3265 3165 10.4 2.3 15.6 2.8 29.8 2.0 27.1 1.9 17.4 25.2 1.8 2.1 1.1 .7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .7 1.2 5.8 1.6 15.1 1.6 4.2 1.3 9.4 1.0 1.7 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 4.5 6.6 1.1 21.9 1.7 6.3 1.0 .Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.5 1.

1 1620 1655 465 1815 1675 1635 1650 Buckwheat Flour 1620 Corn Flour Corn Meal (granular) 1655 “ Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour “ Meal Wheat Flaked 1690 “ Flour.6 7. Cake.9 5.2 10.3 1760 1670 1795 13.0 22.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.7 8.0 --- 18.7 24.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.9 Californian} 27.3 18. small White 1675 GRAIN FOODS.1 1645 9.2 13. or Wholemeal 1675 10.6 7.8 13. Barley Meal “ Pearled 10.3 16.7 8.5 1640 1650 6.8 100 .9 1695 1665 1600 1665 1660 1625 21.4 12.Pine Kernels Pistachios Walnuts “ “ Black } 34.5 14.8 6.1 10. ETC.0 6.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25. Fruit “ Gingerbread “ Sponge 5.4 CAKES.1 16.6 3105 “ Spaghetti “ Vermicelli Beans.5 8.0 ----9.

9 1515 1275 1205 10.0 Cocoa Candy Honey Molasses (cane) 1290 21. Currant “ Hot Cross Corn. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.1 1215 9.7 8.0 9.9 2860 101 . Buns.BISCUITS.7 7.9 7.9 1160 9. Chocolate 12. Plain “ Vienna “ Water Rye 9.3 6.2 9.4 1835 BREAD.6 ----- 2320 1785 1520 2.7 1470 1300 1300 1180 VARIOUS. average 1800 Water 11. All kinds.0 9.7 10.5 9.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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