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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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RICE

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

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

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

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

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

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

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

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green vegetables.

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

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

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

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

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

25

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

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

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

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

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

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

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

1 oz. 4 apples. Eggs often crack when they are put into enough boiling water to well cover them.55 12. Separate the yolks from the whites of the eggs.. Eggs are most easily digested raw or very CHEESE SOUFFLÉ. and stew the apples with the sugar and lemon juice until they are reduced to a pulp..EGG COOKERY Eggs are a boon to cooks. A fresh egg looks clear and transparent. of castor sugar (or more if the apples are very sour). and let it stand just off the boil for five or six minutes.. and few cakes are made without them. of 33 . All the fat of the egg is contained in the yolk. mix them lightly with the rest.00 lightly boiled.. then turn the mixture into a basin to cool. They enter into a great many savoury and sweet dishes. and stir until it boils. Bake for 20 minutes in a moderately hot oven... and the juice of 1 lemon. especially when dishes are wanted quickly. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. and best cooked thus for invalids. they should not be indulged in too freely.49 1. but the white of the egg is pure albumen (or nitrogen) and water. One can easily tell stale eggs from fresh ones by holding them up to a strong light.11 12. Pare.. Whisk the whites to a stiff froth. of Parmesan or other good dry.. Another very good way is to have stands made with holes which will hold the eggs. As they are a highly nutritious article of food. next week the rounded end down. cooking cheese. of Allinson cornflour. 71.. The best way of lightly boiling an egg is to put it in boiling water. beat the yolks well. cut up. of Allinson fine wheatmeal. 4 eggs. in fact everything required for building up the organism of the young bird. Beat them quite smooth. 4 eggs.11 1. Nitrogen . Keep these stands in an airy place in a good current of fresh air. 1 gill of milk... If they are not covered with water there is less danger of them cracking. Eggs are a good food when taken in moderation. and return them to the stewpan.24 15.. and serve at once. and pour the whole into a buttered Soufflé tin. Eggs contain both muscle and bone-forming material.. 1 oz. 2 oz. and mix them with the apple mixture. There are various ways of preserving eggs for the winter. Water .. 8 oz..22 12.00 Duck’s egg. 1 oz.. whilst stale ones look cloudy and opaque.. Fat . one of the best is by using the Allinson egg preservative.12 -----100. owing to the sudden expansion of the contents.. APPLE SOUFFLÉ. set the basin or saucepan on the side of the stove.. They can be prepared in a great variety of ways.. and every week turn the eggs.16 -----100. Smooth the cornflour with the milk. 1 gill of new milk or half milk and half cream. ====== ====== Eggs take a long time to digest if hard boiled. so that one week they stand the pointed end down. Mineral matter 74. and mix it with the apples.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

3 1.5 1.6 . Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent. FRUIT—FRESH.3 .0 .5 1.4 1.7 .1 4.3 .0 1.8 2.3 1. .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.7 lb.0 .8 .0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.8 2.4 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.6 365 FRUIT—DRIED.4 2.5 1.0 .4 1.8 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .6 4.1 1.9 .6 .5 2.4 Wimberries 180 140 .6 .6 1.1 2.3 2.6 .8 .

6 2.1 21.7 1.0 1.4 2.6 8.2 1.4 25.1 .3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.3 15.1 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 .8 2.1 .2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.0 27.5 1.0 .6 1.1 1.1 1.2 1.3 1.9 17.6 1.7 6.1 1.8 2.5 6.9 1.7 1.2 3.4 1.6 15.6 4.0 21.6 2.8 29.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.0 2620 3030 3075 3265 3165 10.1 4.8 1.3 9. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.8 1.2 5.

6 7.1 10. Fruit “ Gingerbread “ Sponge 5.6 7.9 5.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.3 18. or Wholemeal 1675 10.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.2 10.3 1760 1670 1795 13.5 1640 1650 6.2 13. Barley Meal “ Pearled 10.7 24. small White 1675 GRAIN FOODS.0 22.0 --- 18.1 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.8 6.3 16.Pine Kernels Pistachios Walnuts “ “ Black } 34.1 1645 9.7 8.5 8.0 ----9.1 16. Cake.7 8.8 100 .9 1695 1665 1600 1665 1660 1625 21. ETC.6 3105 “ Spaghetti “ Vermicelli Beans.5 14.4 12.0 6.9 Californian} 27.4 CAKES.8 13.

Currant “ Hot Cross Corn.0 9.0 Cocoa Candy Honey Molasses (cane) 1290 21.7 1470 1300 1300 1180 VARIOUS.7 7.9 2860 101 .7 8.2 9.3 6. average 1800 Water 11.7 10.0 9.1 1215 9.4 1835 BREAD. Chocolate 12.5 9.6 ----- 2320 1785 1520 2. Buns.9 1160 9.9 1515 1275 1205 10. All kinds. Plain “ Vienna “ Water Rye 9.9 7.BISCUITS. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.

except that they often fought to the death. from which we get our English word “booze. and to vegetable stews. and its fleshforming matter is in the form of casin the same as is found in cheese. add to this 1 pint of boiling milk and water. take from the fire.5 76.0 There is 2. of sugar. then eat. These Hordearii were like our pugilists. BARLEY FOR BABIES. or “barley eaters.” meaning an intoxicating drink. and 7 per cent. In Nubia. [A] From this analysis we can judge that barley contains all the constituents of a good food. mixed in equal parts.0 INVALID COOKERY BARLEY. During illness I advise and use barley water and milk. Allinson’s prepared barley may be eaten as porridge or pudding (see directions).5 100. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. coffee. Barley is a good food. This casin is not elastic like the gluten of wheat. We find frequent mention of it in the Bible. and there is a fair percentage of mineral matter for our bones and teeth. In it we find casin and albumen for our muscles. until the cup is full. the liquor made from barley was called Bouzah. and fat to keep us warm and give force. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. an ancient Roman writer. Mix 1 large tablespoonful of Allinson’s barley with a little cold water. let cool.” because they were fed on this grain whilst training. BARLEY GRUEL.5 per cent. Barley has been used as a food from time out of mind. Barley water contains a great deal of nourishment. boil together a few minutes. mix this perfectly smooth with cold milk and cold water in equal parts. Pour into a saucepan and bring to the boil. of fat in barley.0 14. and is much more nourishing than rice pudding. Barley contains about 7 per cent. more than beef tea. so that one cannot make a light bread from barley. and in old Latin and Greek books. A little nutmeg gives a pleasant flavour. and it was made from barley.Mineral matters Water 2. According to Pliny. and cocoa. and was the chief food of our peasantry until the beginning of the nineteenth century. 102 . and it can be drunk as a change from tea. of sugar. The first intoxicant drink made in this country was ale. the gladiators were called Hordearii. stirring all the time to prevent it getting lumpy. Hops were not used for beer or ale in those days. starch. Barley has been used from very ancient days for making an intoxicating drink. it is also good for adding to broth or soup. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7. sugar. and is most useful for making gruel and barley water. and find this mixture invaluable.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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