Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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RICE

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

. but the white of the egg is pure albumen (or nitrogen) and water.. Whisk the whites to a stiff froth. of Allinson fine wheatmeal. The best way of lightly boiling an egg is to put it in boiling water. and serve at once.. As they are a highly nutritious article of food...16 -----100. so that one week they stand the pointed end down. Eggs are a good food when taken in moderation. whilst stale ones look cloudy and opaque. cooking cheese. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. 4 eggs. Eggs contain both muscle and bone-forming material. All the fat of the egg is contained in the yolk. and pour the whole into a buttered Soufflé tin..... and return them to the stewpan.. 8 oz.. of 33 . and best cooked thus for invalids. of Parmesan or other good dry. Fat .. in fact everything required for building up the organism of the young bird. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. set the basin or saucepan on the side of the stove. If they are not covered with water there is less danger of them cracking. Keep these stands in an airy place in a good current of fresh air. and stir until it boils. Smooth the cornflour with the milk. owing to the sudden expansion of the contents. especially when dishes are wanted quickly. then turn the mixture into a basin to cool... 1 oz. next week the rounded end down.55 12. and let it stand just off the boil for five or six minutes. Nitrogen . and the juice of 1 lemon. Pare. Bake for 20 minutes in a moderately hot oven. 4 apples. one of the best is by using the Allinson egg preservative.. of castor sugar (or more if the apples are very sour). they should not be indulged in too freely. Mineral matter 74. ====== ====== Eggs take a long time to digest if hard boiled.24 15.11 1.00 Duck’s egg. They can be prepared in a great variety of ways. There are various ways of preserving eggs for the winter. Eggs often crack when they are put into enough boiling water to well cover them. One can easily tell stale eggs from fresh ones by holding them up to a strong light. of Allinson cornflour.. Eggs are most easily digested raw or very CHEESE SOUFFLÉ. Beat them quite smooth.. Separate the yolks from the whites of the eggs. and mix them with the apple mixture. 1 gill of milk. 1 gill of new milk or half milk and half cream. beat the yolks well..49 1. A fresh egg looks clear and transparent. and few cakes are made without them.00 lightly boiled. Another very good way is to have stands made with holes which will hold the eggs..EGG COOKERY Eggs are a boon to cooks.11 12.12 -----100.. mix them lightly with the rest. 4 eggs. 1 oz. 71. and mix it with the apples. and every week turn the eggs.22 12. 2 oz. Water . They enter into a great many savoury and sweet dishes. 1 oz. cut up. APPLE SOUFFLÉ.

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

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

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

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

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

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

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

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

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

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

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

SWISS EGGS.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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 1.1 2.0 1.8 .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.0 .6 .8 .0 .6 365 FRUIT—DRIED.9 .5 1.1 4. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.8 2.6 .6 4. .5 1.6 .4 2.5 1.0 .4 1.7 .7 lb.6 .3 .4 Wimberries 180 140 .5 2.3 2.8 .3 . FRUIT—FRESH.3 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .4 1.4 1.8 2.6 1.1 1.

Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.1 21.2 1.4 1.1 4.3 9.4 25.4 2.2 3.8 2.1 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.5 6.3 15.8 2.8 29.9 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 .6 2.0 21.6 2.6 4.1 1.6 15.0 .6 1.0 27.7 6.9 17.8 1.2 1.2 5.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.0 1.6 8.8 1.7 1.1 3.7 1.1 1.0 2620 3030 3075 3265 3165 10.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.3 1.5 1.1 .6 1.1 .

4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.6 7.3 18.9 5.5 8.0 6.2 13.4 12.7 24.7 8.7 8.6 3105 “ Spaghetti “ Vermicelli Beans.4 CAKES.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.6 7. Cake.9 Californian} 27.1 10.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.3 1760 1670 1795 13.2 10.5 1640 1650 6. Barley Meal “ Pearled 10.0 22.5 14.0 --- 18.1 1645 9.1 16.8 6.1 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. Fruit “ Gingerbread “ Sponge 5.0 ----9.9 1695 1665 1600 1665 1660 1625 21. or Wholemeal 1675 10. small White 1675 GRAIN FOODS.8 100 .8 13.3 16. ETC.Pine Kernels Pistachios Walnuts “ “ Black } 34.

0 Cocoa Candy Honey Molasses (cane) 1290 21.7 8.9 1515 1275 1205 10.2 9.9 2860 101 .9 1160 9. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.7 7.0 9.7 10.3 6. Chocolate 12.1 1215 9.9 7. Currant “ Hot Cross Corn.4 1835 BREAD.BISCUITS. Plain “ Vienna “ Water Rye 9. Buns.0 9.7 1470 1300 1300 1180 VARIOUS.6 ----- 2320 1785 1520 2.5 9. average 1800 Water 11. All kinds.

0 14. it is also good for adding to broth or soup.5 100.5 per cent. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7.0 INVALID COOKERY BARLEY. These Hordearii were like our pugilists. This casin is not elastic like the gluten of wheat. except that they often fought to the death. During illness I advise and use barley water and milk.” meaning an intoxicating drink.0 There is 2. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. Barley is a good food.” because they were fed on this grain whilst training. In it we find casin and albumen for our muscles. and its fleshforming matter is in the form of casin the same as is found in cheese. and there is a fair percentage of mineral matter for our bones and teeth. take from the fire. and it can be drunk as a change from tea. and cocoa. 102 . Barley has been used from very ancient days for making an intoxicating drink. and fat to keep us warm and give force. or “barley eaters. BARLEY FOR BABIES. then eat. Hops were not used for beer or ale in those days. of fat in barley. and it was made from barley. let cool. from which we get our English word “booze. the gladiators were called Hordearii. of sugar. Mix 1 large tablespoonful of Allinson’s barley with a little cold water. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. [A] From this analysis we can judge that barley contains all the constituents of a good food. sugar. Pour into a saucepan and bring to the boil. According to Pliny. of sugar. starch. more than beef tea.5 76. We find frequent mention of it in the Bible. and to vegetable stews. A little nutmeg gives a pleasant flavour. and is most useful for making gruel and barley water. mix this perfectly smooth with cold milk and cold water in equal parts. and was the chief food of our peasantry until the beginning of the nineteenth century. Allinson’s prepared barley may be eaten as porridge or pudding (see directions). so that one cannot make a light bread from barley. BARLEY GRUEL. Barley contains about 7 per cent. the liquor made from barley was called Bouzah. The first intoxicant drink made in this country was ale. In Nubia. add to this 1 pint of boiling milk and water. and find this mixture invaluable. stirring all the time to prevent it getting lumpy. and is much more nourishing than rice pudding. an ancient Roman writer. boil together a few minutes. Barley water contains a great deal of nourishment. and 7 per cent.Mineral matters Water 2. and in old Latin and Greek books. Barley has been used as a food from time out of mind. until the cup is full. mixed in equal parts. coffee.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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