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

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

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

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

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

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

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

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

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

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

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

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

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

MACARONI PUDDING (2). COLLEGE PUDDING. LEMON PUDDING. GOLDEN SYRUP PUDDING (2. LENTIL FLOUR PUDDING. GIANT SAGO PUDDING.) GOOSEBERRY SOUFFLÉ. GOLDEN SYRUP PUDDING (1). HASTY MEAL PUDDING (2). FRUIT AND CUSTARD PUDDING. GROUND RICE PUDDING.COCOA PUDDING. LEMON TRIFLE. 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 (1). EMPRESS PUDDING. HASTY MEAL PUDDING (1). GREENGAGE SOUFFLÉ. LONDON PUDDING. COCOANUT PUDDING (2). MACARONI PUDDING (1). FEATHER PUDDING. CUSTARD PUDDING. MALVERN PUDDING.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The best way of lightly boiling an egg is to put it in boiling water.22 12. 1 gill of milk.49 1.11 12. and few cakes are made without them. 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. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. Whisk the whites to a stiff froth. set the basin or saucepan on the side of the stove. Mineral matter 74. APPLE SOUFFLÉ. and the juice of 1 lemon.. and best cooked thus for invalids. cooking cheese. A fresh egg looks clear and transparent. All the fat of the egg is contained in the yolk. 4 eggs.. 8 oz. There are various ways of preserving eggs for the winter. and mix it with the apples. Eggs are a good food when taken in moderation. one of the best is by using the Allinson egg preservative.. and let it stand just off the boil for five or six minutes.. and mix them with the apple mixture. Another very good way is to have stands made with holes which will hold the eggs.EGG COOKERY Eggs are a boon to cooks.. 4 eggs. and stir until it boils. Bake for 20 minutes in a moderately hot oven.55 12. ====== ====== Eggs take a long time to digest if hard boiled.. Water . of Parmesan or other good dry. so that one week they stand the pointed end down. beat the yolks well. Smooth the cornflour with the milk.. Eggs contain both muscle and bone-forming material. 2 oz. If they are not covered with water there is less danger of them cracking. owing to the sudden expansion of the contents.... and return them to the stewpan. They enter into a great many savoury and sweet dishes.24 15. mix them lightly with the rest. then turn the mixture into a basin to cool. next week the rounded end down.16 -----100. 1 gill of new milk or half milk and half cream. of Allinson cornflour.. Beat them quite smooth. of 33 . Eggs are most easily digested raw or very CHEESE SOUFFLÉ.. and pour the whole into a buttered Soufflé tin. especially when dishes are wanted quickly. 1 oz. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg.00 lightly boiled.. 1 oz. and serve at once. They can be prepared in a great variety of ways. As they are a highly nutritious article of food.. 1 oz. 4 apples.12 -----100.. Pare. Keep these stands in an airy place in a good current of fresh air. but the white of the egg is pure albumen (or nitrogen) and water.. and every week turn the eggs.. in fact everything required for building up the organism of the young bird. Nitrogen . they should not be indulged in too freely..00 Duck’s egg... Separate the yolks from the whites of the eggs. of Allinson fine wheatmeal. cut up.11 1. Fat . whilst stale ones look cloudy and opaque. 71. of castor sugar (or more if the apples are very sour).

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

8 .4 Wimberries 180 140 .0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.6 4.1 1.3 1.6 .0 .4 2.4 1. .4 1.3 2.5 1.7 lb.6 . Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.1 4.5 1.5 2.0 1.6 .6 1.1 2.0 .8 .0 .3 . FRUIT—FRESH.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .3 1.4 1.6 365 FRUIT—DRIED.3 .8 2.9 .5 1.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.6 .8 2.8 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.7 .

1 1.8 29.3 15.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.0 21.4 25.2 1.6 15.5 6.2 1.8 2.2 3.6 2.4 1.8 1.1 3.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .1 .3 1.3 9.9 17.7 1.1 1.1 .0 27.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.6 2.1 1.8 1.9 1.6 1.0 .6 4.0 1.7 6. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.2 5.6 8.1 4.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.4 2.6 1.7 1.5 1.8 2.0 2620 3030 3075 3265 3165 10.1 21.

Fruit “ Gingerbread “ Sponge 5.4 12. Cake.7 24.3 1760 1670 1795 13. Barley Meal “ Pearled 10.1 10.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.0 --- 18.9 1695 1665 1600 1665 1660 1625 21.8 6. small White 1675 GRAIN FOODS.4 CAKES.6 7.3 16.1 1620 1655 465 1815 1675 1635 1650 Buckwheat Flour 1620 Corn Flour Corn Meal (granular) 1655 “ Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour “ Meal Wheat Flaked 1690 “ Flour.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.Pine Kernels Pistachios Walnuts “ “ Black } 34.7 8.9 5.3 18.0 22.5 14.1 16.1 1645 9. or Wholemeal 1675 10.5 1640 1650 6.8 100 .8 13.5 8.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25. ETC.0 6.7 8.2 13.6 3105 “ Spaghetti “ Vermicelli Beans.6 7.9 Californian} 27.2 10.0 ----9.

BISCUITS.9 1160 9.9 2860 101 . All kinds.2 9.9 7.0 Cocoa Candy Honey Molasses (cane) 1290 21.5 9. average 1800 Water 11. Chocolate 12.9 1515 1275 1205 10.3 6.7 7. Currant “ Hot Cross Corn. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls. Plain “ Vienna “ Water Rye 9.4 1835 BREAD.6 ----- 2320 1785 1520 2.1 1215 9.7 8.7 1470 1300 1300 1180 VARIOUS.0 9.7 10.0 9. Buns.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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