Vegetarian Recipe Book

Healthful Vegetarian Recipes For The Most Discriminating Tastes. This Recipe Book Contains over 1,000 Delicious Vegetarian Recipes!

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SOUPS AND STEWS
ARTICHOKE SOUP. 1 lb. each of artichokes and potatoes, 1 Spanish onion, 1 oz. of butter, 1 pint of milk, and pepper and salt to taste. Peel, wash, and cut into dice the artichokes, potatoes, and onion. Cook them until tender in 1 quart of water with the butter and seasoning. When the vegetables are tender rub them through a sieve. Return the liquid to the saucepan, add the milk, and boil the soup up again. Add water if the soup is too thick. Serve with Allinson plain rusks, or small dice of bread fried crisp in butter or vege-butter.

HARICOT SOUP. 1 lb. of haricot beans, ½ lb. of onions, 1 lb. of turnips, 2 carrots, 2 sticks of celery, 1 teaspoonful of mixed herbs, ½ oz. of parsley, 1 oz. of butter, 2 quarts of water, pepper and salt to taste. 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), adding the butter, herbs, and seasoning. Cook all very gently for 3-1/2 to 4 hours, stirring occasionally. When the beans are quite tender, rub the soup through a sieve, adding more water if needed; return it to the saucepan, add the parsley chopped up finely, boil it up and serve. BARLEY SOUP. 8 oz. of pearl barley, 2 onions, 4 potatoes, ½ a teaspoonful of thyme, 1 dessertspoonful of finely chopped parsley, 3-1/2 pints of water, ½ pint of milk, 1 oz. of butter. Pick and wash the barley, chop up the onions, slice the potatoes. Boil the whole gently for 4 hours with the water, adding the butter, thyme, pepper and salt to taste. When the barley is quite soft, add the milk and parsley, boil the soup up, and serve. BREAD SOUP. ½ lb. of stale crusts of Allinson wholemeal bread, 4 onions, 2 turnips, 1 stick of celery, 1 oz. of butter, ½ oz. of finely chopped parsley, 8 pints of water, ½ pint of milk. Soak the crusts in the water for 2 hours before they are put over the fire. Cut up into small dice the vegetables; add them to the bread with the butter and pepper and salt to taste. Allow all to simmer gently for 1 hour, then rub the soup through a sieve, return it to the saucepan, add the milk and parsley, and, if the flavour is

liked, a little grated nutmeg; boil the soup up and serve at once. CABBAGE SOUP. 1 fair-sized cabbage, a large Spanish onion, 11/2 oz. of butter, pepper and salt to taste, ½ saltspoonful of nutmeg, 1-1/2 pints of milk, 2 tablespoonfuls of Allinson fine wheatmeal. After preparing and washing the cabbage, shred up very fine, chop up the onion, set these two in a saucepan over the fire with 1 quart of water, the butter and seasoning, and let all cook gently for 1 hour, or longer it the vegetables are not quite tender. Add the milk and thickening when the vegetables are thoroughly tender, and let all simmer gently for 10 minutes; serve with little squares of toasted or fried bread, or Allinson plain rusks. CABBAGE SOUP (French). 1 medium-sized cabbage, 1 lb. of potatoes, 1 oz. of butter, 3 pints of milk and water equal parts, pepper and salt to taste, 1 dessertspoonful of finely chopped parsley, and 2 blades of mace, and 1 dessertspoonful of Allinson fine wheatmeal. Wash the cabbage and shred it finely, peel the potatoes and cut them into small dice; boil the vegetables in the milk and water until quite tender, adding the mace, butter, and seasoning. When quite soft, rub the wheatmeal smooth with a little water, let it simmer with the soup for 5 minutes, add the parsley, and serve. CAPER SOUP. 2 pints of water, 1 pint of milk, 1 large tablespoonful of capers, ½ lemon, 2 eggs, 11/2 oz. of Allinson fine wheatmeal, ½ oz. of butter, pepper and salt to taste. Boil the milk and water and butter, with seasoning to taste; thicken it with the wheatmeal rubbed smooth

and serve. 3 oz. adding the mace and seasoning. rub all through a sieve. until the vegetables are quite tender.with a little milk. 4 good-sized carrots. of butter. the butter. pepper and salt. Wash. and mace. which should be as thick as cream. re-heat the soup without allowing it to boil. and 1 blade of mace. and if too thick add water to the soup. 1-1/2 oz. and serve with sippets of toast. 1 turnip. Let all boil together. of Allinson wholemeal bread without crust. add them and let the soup cook gently for 10 minutes. 1 blade of mace. When the vegetables are tender. Set the vegetables over the fire with 3 pints of water. . Let all cook until quite soft. pepper and salt to taste. 1 oz. of butter. they will take longer cooking. Scrape and wash the vegetables. at the last add the juice of the half lemon. and serve. that they may not curdle. 1 onion. of breadcrumbs. 1 small head of celery. beat up the eggs and add them carefully. CARROT SOUP (2). bread. allow it to boil up. and cut the carrots into dice. 3 oz. season with pepper and salt. Return the mixture to the saucepan. boil the soup up. return the soup to the saucepan. 1 fair-sized onion. scrape. and cut them up small. Prepare and cut up the onions and celery. 4 good-sized carrots. add the butter. which will probably be in 1-1/2 hours. CARROT SOUP (1). Chop up the capers. If the carrots are old. CAULIFLOWER SOUP. set them over the fire with 3 pints of water. and then rub them through a sieve. 1 head of celery. take it off the fire.

add these. of butter. 1 carrot. CLEAR SOUP. a little nutmeg. 1-1/2 oz. Lastly. turnip. Chop up finely the onions and fry them brown in the butter in the saucepan in which the soup is to be made. a little nutmeg. Prepare the cauliflower by washing and breaking it into pieces. of Allinson fine wheatmeal. and boil in 1-1/2 pints of water. CLEAR SOUP (with Dumplings). drain the liquid. and seasoning to the soup. 2 oz. the nutmeg. and celery. add these. and pepper and salt to the water. and pepper and salt to taste. and serve the soup with sippets of toast. boil it up. return it to the saucepan. herbs. ½ teaspoonful of nutmeg. with the fried onions. add the water. 1 oz. 4 eggs. and seasoning. nutmeg. 1 carrot. 3 pints of water. 1-1/2 pints of milk. butter. 2 large English onions. When the cauliflower is quite tender add the milk. Let it boil for I hour. Cut up in thin slices the carrot and turnip. adding the butter. which should first be smoothed with a little cold water. with the herbs. pepper and salt to taste. and when boiling add the dumplings prepared as follows: ½ pint of clear soup. add the lemon juice. and fry it brown in the butter.1 medium-sized cauliflower. When the vegetables are tender drain the liquid. and the juice of a lemon. 1 turnip. return it to the saucepan. Prepare and cut into small pieces the carrot. . and thicken the soup with the wheatmeal. Chop the onion up fine. pepper and salt to taste. 1 teaspoonful of herbs. 1 turnip. and add 5 pints of water. 1 oz. ½ head of celery. of butter. 1 large Spanish onion. keeping the flowers whole. in the saucepan in which the soup is to be made. pepper and salt to taste. and boil the soup up. nutmeg. Beat the eggs well. 1 teaspoonful of mixed herbs.

and serve with sippets of crisp toast. wheatmeal. When brown. ½ pint of milk. of butter. strain the mixture through a sieve and then return the soup to the saucepan. let it simmer for 5 minutes. of vermicelli. add it to the soup and let it boil up before serving. and salt. pepper and salt to taste. CORN SOUP.mix them with the soup. COCOANUT SOUP. 2 oz. 1 large Spanish onion. and let the mixture thicken. CLEAR CELERY SOUP. of Allinson fine wheatmeal. ½ oz. of butter. boil the soup up. add 4 pints of water. 1 quart of water. 1 saltspoonful of cinnamon. cinnamon. adding the mace. 1 breakfastcupful of fresh wheat. and lemon juice. or Italian paste. and 1 blade of mace. pepper and salt to taste. 2 eggs. 2 cocoanuts grated. of finely chopped parsley. 3 pints of water. and throw these into the soup and boil up before serving. . of eschalots. and season the mixture with nutmeg. set it in a pan with boiling water. let the soup cook until this is quite soft. pepper. 1 oz. ½ oz. Let all cook until the celery is quite soft. the celery washed and cut into pieces. the mace. then drain the liquid from the vegetables. sago. Make a paste of the eggs. Pour it into a buttered jug. 2 blades of mace. the pepper and salt. Let it cook gently for an hour. and seasoning. Then cut off little lumps with a spoon. Return it to the saucepan. Boil the cocoanut in the water. and add 1 oz. the juice of a lemon. Chop the onion and fry it brown in the butter or Allinson vegebutter in the saucepan in which the soup is to be made. 1 large head of celery or 2 small ones. and serve with a little plain boiled rice. or Allinson plain rusks. 1 oz.

Set the vegetables over the fire with 1 quart of water. 1 lb. then cut them in short pieces. Peel. 1 oz. Steep the wheat over night in the water and boil it in the same water for 3 hours. and cut the leeks lengthways. Let the whole simmer very gently for another ½ hour. 1 lb. and pepper and salt. the eschalots. 1 oz. Should the soup be too thick add a little hot water. and seasoning. of potatoes. and the juice of a lemon. then cook both vegetables with 2 pints of water. serve with sippets of toast. add the milk and parsley. boil up. boil the soup up once more. which will be in about 1 hour. 1-1/2 pints of milk. Before serving add the lemon juice. of butter. and cook them until tender. and boil the soup up again. LEEK SOUP (2). When the vegetables are quite tender. 2 bunches of leeks. and cut up the potatoes. When soft rub all through a sieve and return the soup to the saucepan.seasoning to taste. of potatoes. 1-1/2 pints of milk. Prepare the leeks as in the previous recipe. and see no grit remains. Serve with Allinson plain rusks. chopped up very fine. wash. LEEK SOUP (1). add the butter. Add the milk. and add the lemon juice just before serving. Cut off the coarse part of the green ends of the leeks. Peel and wash the potatoes and cut them into dice. Wash the leeks well. so as to be able to brush out the grit. of butter. rub them through a sieve. and serve. 1 dozen leeks. pepper and salt to taste. add the butter. pepper and salt to taste. and the juice of a lemon (this last may be omitted if not liked). milk. and seasoning. cut them into pieces about an inch long. Return the mixture to the saucepan. . butter.

wash. When tender add the macaroni cut into finger lengths. 6 oz. of fresh ones. add pepper and salt. each of lentils and potatoes. 2 onions. 1 head of celery. 1 large Spanish onion.LENTIL SOUP. . Pick and wash the lentils. When they are nearly soft add the tomatoes. and the cheese. adding the butter and seasoning. Serve with sippets of toast. pepper and salt to taste. pepper and salt to taste. add pepper and salt. and cut up the potatoes. let the soup simmer for 5 minutes. prepare the celery. of cold boiled macaroni. and add all to the lentils. 1 large Spanish onion. and fry it in the butter until beginning to brown. and more water if the soup is too thick. 1 oz. MACARONI STEW. prepare. of butter. 1 medium-sized head of celery (or the outer pieces of a head of celery. Chop the onion up roughly. 1 oz. 1 lb. When all the ingredients are quite tender rub them through a sieve. Chop up the vegetables and boil them in the water until quite tender. return the whole to the saucepan. 1 breakfastcupful of tinned tomatoes or ½ lb. cut it into small pieces. pepper and salt to taste. MILK SOUP. 2 turnips. Cover them with water and stew them until tender. of mushrooms. 2 oz. ½ lb. ¼ lb. and cut up the vegetables in small pieces. Rub them through a sieve. of butter. 3 pints of milk. of tomatoes. 2 tablespoonfuls of Allinson fine wheatmeal. rub the wheatmeal smooth in the milk. Return the soup to the saucepan. Wash. Peel. and set them over the fire with 2 quarts of water or vegetable stock. of grated cheese. 1 carrot. adding the fried onion. 1 pint of water. and serve. saving the heart for table use).

The soup should be of a smooth. and let it boil up. ½ pint of milk. grated cheese. and set the . 1 tablespoonful of Allinson fine wheatmeal. 1 turnip. Serve with sippets of toast or Allinson plain rusks. creamy consistency. stir in the oatmeal and allow all to cook gently for 2 hours.MILK SOUP (suitable for Children). 1 oz. PARSNIP SOUP. Boil 1-1/4 pints of milk. 1 Spanish onion. 3 parsnips. Wash and cut the vegetables up small. and fry them a nice brown in the butter. Peel and chop the onions. Scrape the parsnips and cut them up finely. and serve. When boiling. 1-1/2 oz. Place the bread in the tureen. Rub the mixture well through a sieve. the outer part of a head of celery. stir this into the boiling milk. of butter. 1 head of celery. pour the boiling soup over it. 1 onion. 1 tablespoonful of Allinson fine wheatmeal. onions. Boil all up together and season to taste. pepper and salt to taste. butter. adding hot water it necessary. of sultanas. pepper and salt. cut up the celery and onion. 1-1/2 pints of milk. and let the soup simmer for 10 minutes. 3 oz. ½ oz. 1 tablespoonful of vinegar. 2 oz. add the sugar. sugar to taste. Return the soup to the saucepan. ONION SOUP (French). and pepper and salt. of coarse oatmeal. set them over the fire with 2 quarts of water. some squares of Allinson wholemeal bread. ½ lb. add the sultanas. of butter. add the butter and pepper and salt. OATMEAL SOUP. beat up the egg with the rest of the milk and mix the wheatmeal smooth with it. 6 oz. 1 egg. When brown add to it the cheese and 3 pints of water. 1 quart of water.

1 lb. at the same time stirring and thoroughly mixing the meal and water together. and eats it with or without oatcake. 1 Spanish onion. 1 lb. add the tomatoes skinned and sliced. pepper. PORTUGUESE SOUP. 1 even teaspoonful of herbs. and pours boiling water over it. of butter. and before serving add the vinegar. 1 oz. previously prepared and cut into small pieces. and pepper and salt to taste: when they are quite tender rub them through a sieve. When all the ingredients are soft. ½ head of celery or a whole small one. ¼ lb. rub them through a sieve and return them to the saucepan. 1 quart of water. If the soup is too thick. Add the potatoes and the other vegetables.vegetables over the fire with the water. of split peas. boil up for five minutes. of stale Allinson wholemeal bread. Allow 3 to 4 hours for the soup. PEA SOUP. Boil it up. 1 oz. and cut into pieces. and let the whole . When mixed he adds a little salt. 1 oz. Return the soup to the saucepan. 4 tomatoes. the water. and set them to boil in 2 quarts of water. and serve with fresh chopped mint. He puts some pea flour into a basin. add the milk and the thickening. 1 carrot. herbs. washed. peeled. pepper and salt to taste. This is made by the Scottish peasant in this way. of potatoes. and pepper and salt. of butter. Pick and wash the peas. 4 onions. of grated cheese. pepper and salt to taste. Slice the onions and fry them until brown. the butter and seasoning. and butter. add more water. or fried dice of Allinson wholemeal bread. This latter may be left out if preferred. 1 turnip. PEASE BROSE. butter.

4 oz. add a little more. saving the heart for table use. RICE SOUP. of butter. and serve. sprinkle the cheese over before serving. add the milk. the butter and pepper and salt to taste. Let it cook until the rice and . If too much of the water has boiled away. 2 oz. 1 oz. When quite soft. of potatoes. Boil the rice in the water for 10 minutes. butter. 2 lbs. ½ stick of celery or the outer stalks of a head of celery. POTATO SOUP. 1 breakfastcupful of shelled green peas. and pepper and salt to taste. 1 pint of milk. 1 oz. 3 oz. pour the soup over it. with the butter and seasoning. add the tomato juice and the cheese. pepper and salt to taste. Mix the parsley in the soup just before serving. and let it stand for 10 minutes to allow the bread to soak. wash. Peel. add the peas. cover. and put it into the tureen. of butter. peel and chop roughly the onion. 1 quart of water. return the fluid mixture to the saucepan. Cook the vegetables in three pints of water until they are quite soft. of grated cheese. 1 large Spanish onion. and seasoning. and boil the soup up again. and cut in pieces the potatoes. 1 pint of milk. of rice.boil gently for 1 hour. prepare and cut in small pieces the celery. stir until the soup boils and the cheese is dissolved. Boil the rice till tender in 2-1/2 pints of water. Rub them through a sieve. of butter. of rice. a breakfastcupful of tomato juice. if too thick add more water. a heaped up tablespoonful of finely chopped parsley. 1 oz. RICE AND GREEN-PEA SOUP. Cut up the bread into dice.

½ oz. adding pepper and salt to taste. of butter. cut up the other vegetables and add them to the water. remove the saucepan to the cool side of the stove and stir in the eggs well beaten. which should be boiling. RICE AND ONION SOUP. 1 teaspoonful of thyme. 4 onions. and fry them with the butter until slightly browned. 1-1/2 oz. of butter. of Allinson fine wheatmeal. 1 oz. 2 eggs. pepper and salt to taste. Return the soup to the saucepan (adding more water if it has boiled away much). 1-1/2 lbs. A tablespoonful of finely chopped parsley may be added. ANDREW’S SOUP.peas are tender. add also the butter and pepper and salt. 4 large potatoes. then rub through a sieve. 1 carrot. and water. of French beans or scarlet runners. and 2 oz. then add the milk. Chop the onions up very finely. 1 pint of water. pepper and salt. when tender peel and pass them through a potato masher. Boil the potatoes in their skins. 1 onion. add the rice. 3 pints of water. SCARLET RUNNER SOUP. Put the potatoes into a saucepan with the butter. of rice. tomato juice. 2 quarts of water. 1 stick of celery. seasoning. and water. Allow all to cook until thoroughly tender. ST. and let the whole cook gently until quite soft. String the beans and break them up in small pieces. of butter. seasoning to taste. boil up again. and thicken . Allow the soup to simmer for 10 minutes. 1 pint of milk. add the milk and boil the soup up before serving. 3 oz. or Allinson plain rusks. 1 pint of clear tomato juice (from tinned tomatoes). Serve at once with sippets of toast.

and let the soup simmer for ½ an hour. Place the bread in the souptureen and pour the soup over it. 3 pints of water. wash. 3 pints of water. SORREL SOUP (2). SORREL SOUP (1). pepper and salt to taste. butter. wash. 1 oz. 2 tablespoonfuls of Allinson fine wheatmeal. and serve with fried sippets of bread. and boil both with the water.it with the wheatmeal. pepper and salt to taste. but do not allow them to boil. pepper and salt. ½ lb. 1 oz. add the wheatmeal. Set it over the fire with the butter and stew for 5 minutes. butter. when the potatoes are quite tender. as this would make them curdle. 1 large Spanish onion. of sorrel. and let the bread soak for a few minutes before serving. let it simmer for 5 minutes. of sorrel. 2 quarts of water. SORREL SOUP (French) (3). serve with sippets of toast. chop up the onion. Pick. SPANISH SOUP. add the water. and seasoning to taste. pepper. 2 eggs. peel and cut up in slices the potatoes. pass the soup through a sieve. Serve with sippets of toast. of butter. . and stir it with the sorrel for 5 minutes. 1 lb. of sorrel. and chop up the sorrel. Pick and wash the sorrel and drain the water. of butter. of Allinson wholemeal bread cut into small dice. Pick. of potatoes. and set both over the fire with the water. ½ lb. 1 lb. 1-1/2 lbs. Cover it up. and chop fine the sorrel. of butter. before serving add the eggs well beaten. pepper and salt. 1 oz. and salt until the onion is quite tender.

1 chopped up onion. or to shape. of spinach.3 pints of chestnuts peeled and skinned. of grated cheese. 1 teaspoonful of thyme. stir into it the spinach. Mix the wheatmeal with the melted butter as in the previous recipe. 2 quarts of water. heart of small white cabbage lettuce. SPRING SOUP. 1 tea-cup of cauliflower cut into little branches. simmer for ½ an hour. which will take 1-1/2 hours. Cut the carrots and turnip into small rounds. rub all through a sieve. 1 oz. to a quart of water. ¼ pint of peas. If the soup is too thick. When the spinach is quite soft. and pepper and salt to taste. 1 pint of milk. Stamp the sorrel and lettuce into small round pieces. Boil the chestnuts and vegetables gently until quite tender. of butter. 2 oz. and bring to the boil. SPINACH SOUP. 2 Spanish onions. add the milk. of butter. and sift in the cheese before serving. the juice of 1 lemon. 1 quart of water. 1 leaf each of chervil and of tarragon. boil all up. ¼ pint croutons. 1 turnip. 11/2 oz. and cook it in 1 pint of water with the onion and seasoning. add the butter. and add them with the leaf of chervil and tarragon to the soup. 1 oz. and cauliflower. of Allinson fine wheatmeal. Rub them through a sieve and return the soup to the saucepan. ½ head celery. 2 carrots. add them with the chopped-up celery. whole onions. small handful of sorrel. 2 lbs. and pepper and salt to taste. 10 small spring onions. 2 turnips cut up in dice. ¼ pint asparagus points. vinegar. add a little water. Let it boil 10 minutes. Wash the spinach well. and add the lemon juice last of all. pepper and salt to taste. 6 potatoes. together with 1 teaspoonful of . 1 dessertspoonful of vinegar. This will make about 3 pints of soup.

TOMATO SOUP (1). Then strain off the liquid and pass the vegetables through a sieve. also cut up the cucumber and onion. pass the soup through a sieve. pepper and salt to taste. let all cook until quite tender. Add them to the liquid again. of butter. 1 large onion. Season and add ½ pint green peas previously boiled. a piece of mint. the herbs and seasoning to taste. of tapioca. and boil it up before serving. 2 oz. of rice. 1-1/2 lbs. Cover with about 1 quart of cold water. 1 pint shelled peas. of butter. 1 oz. 2 oz. bring to the boil. Cut the tomatoes into slices. pepper and salt to taste. small handful of spinach. and add the other . when the soup is boiling. SUMMER SOUP.sugar. 1 turnip. wash. return it to the saucepan. put them into a stewpan. 1 lb. of tomatoes (or 1 tin of tomatoes). together with ½ pint of peas. 1 blade of mace. 1 teaspoonful of herbs. sprinkle in the tapioca. 1 oz. 3 pints of water (only 2 if tinned tomatoes are used). When all is quite tender add the peas and asparagus points. 1 teaspoonful of herbs. the mint. 1 carrot. 2 cabbage lettuces. TAPIOCA AND TOMATO SOUP. and cut up finely the vegetables and stew them in the butter for 10 minutes. serve with croutons. and 3 pints of water. return the liquid to the saucepan. and set on the fire. Wash and cut up the lettuces. 1 onion. chop fine the onion. and butter. Strain the mixture. butter. Add the water. the tomatoes skinned and cut in slices. of tomatoes. and simmer gently for 3 hours. 2 oz. freshly cooked. 1 cucumber. Peel. and let them cook with the water for about 20 minutes.

return the soup to the saucepan. the bay leaves and 3 pints of water. When the onion is browned add the tomatoes (the fresh ones should be sliced). 2 large turnips. return the soup to the saucepan. 2 tablespoonfuls of Allinson fine wheatmeal. 1 large Spanish onion or 2 small ones. and cook the vegetables for 20 minutes. Remove the pips from the marrow. of fresh ones. pepper and salt to taste. or 2 lbs. Rub through a sieve. Fry it brown with the butter in the saucepan in which the soup should be made. and salt. TOMATO SOUP (2). rub the fine wheatmeal smooth with the milk. salt and pepper to taste. then rub through a sieve and add butter and milk. 1 quart of water.ingredients and seasoning. pepper. and 2 bay leaves (these may be left out it desired). It too thick. adding the butter. Let the soup cook gently until the rice is tender. 1 onion. Then drain the liquid through a strainer or sieve without rubbing anything through. ½ pint of milk. and allow the soup to cook until the vermicelli is soft. ½ oz. 1 pint of milk. Cover the vegetables with cold water and allow them to boil from 2 to 3 hours. 2 large carrots. 1-1/2 oz. ½ oz. 1 teacupful of pearl barley. VEGETABLE MARROW SOUP. Peel the onion and chop it up roughly. pepper and salt to taste. 1 tin of tomatoes. which will take from 5 to 10 minutes. butter. of butter. add seasoning and the vermicelli. 2 Spanish onions. 1 oz. let all cook together for ½ an hour. of butter. chop up fine the onions. 2 oz. 1 medium-sized marrow. VEGETABLE SOUP. of finely chopped parsley. Boil up and serve. cut it into pieces. add this to . vermicelli. add more milk.

add pepper and salt to taste. of vermicelli. 1 oz. Allinson fine wheatmeal. and add the parsley before serving. butter. to both of which they are in many particulars similar. pepper and salt. chop up the onion pretty fine. of ground almonds. pepper and salt to taste. 3 eggs. Make a batter meanwhile with the rest of the milk. cut it into small pieces. BATTER POTATO. Eat with potatoes and tomato sauce. Let the almonds and mace simmer in the water and milk for ½ of an hour. 1 pint of milk. BATTER CELERY. 1 pint of milk. remove the mace. of butter. 1 pint of milk. and the vermicelli. When the celery and onion are quite tender mix the batter with them. 2 blades of mace. The batter is used to keep the ingredients together. Let the soup cook gently until the vermicelli is soft. pepper . 2 oz. of Allinson fine wheatmeal. and serve. the eggs and the wheatmeal. 1 English onion. 1 pint of water. 1-1/2 lbs. ½ lb. 4 oz. allow it to simmer for 5 minutes. WHITE SOUP. and bake the savoury for 1-1/2 hours. 1 large head of celery. and adds to their wholesomeness. and stew both gently in half the milk and the butter and seasoning. two good-sized English onions. pour the mixture into it. 6 oz. grease a pie-dish. of potatoes. 3 eggs. Prepare the celery.the soup. 2-1/2 oz. BATTERS These dishes take the place of omelets and frequently of pies.

of Allinson fine wheatmeal. Peel and wash the potatoes. ½ lb. stirring frequently until the vegetables begin to brown and get soft. BATTER VEGETABLE. of onions. of carrots. rub . of butter. 1 oz. turn into it the potatoes and onions. Chop fine the onions. 2 oz. meal. and fry them together. of potatoes.and salt to taste. Parboil the artichokes. Serve with vegetables and tomato sauce. adding seasoning and the butter. fry them in the butter until fairly well cooked. slice the tomatoes and stew both in ¾ pint of water for 20 minutes. ½ lb. SAVOURIES ARTICHOKES AUX TOMATOES. wheatmeal. 1 oz. and let it get boiling hot. Grease a pie-dish. Make tomato sauce as follows: Chop the eschalots up very finely. and cut them into slices. and season with pepper and salt. 2 lbs. and eggs. Cut the vegetables into small dice. and bake the savoury for 11/2 hours. stir the fried potatoes and onions into it. ½ dozen eschalots. pepper and salt. thicken the sauce with the wheatmeal. of Allinson fine wholemeal. of butter. Make a batter of the milk. of artichokes. then dry them on a cloth. ½ lb. 3 eggs. This is a very tasty dish. and slice them ¼ inch thick. Bake the mixture in a pie-dish for 1-1/2 hours in a moderate oven. of shelled green peas (if in season). drain them. of turnips. Make the batter with the milk. of tomatoes (or three parts of a tin of tomatoes). add the vegetables and seasoning. ½ lb. 1 pint of milk. and the eggs well beaten. Put the butter into the frying-pan. 8 oz. turn the mixture into it. 1-1/2 lbs. ½ lb. pepper and salt to taste.

soaked tapioca. which are put in a pie-dish. salt. and then baked for 1 hour or so. 3 eggs. of grated cheese. 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. and mace. and butter are added. spreading some cheese between the layers. pepper. just covering them. 1 pint of milk. and some butter. salt. a little nutmeg. If this is done 2 or 3 times the top slices of bread and butter get soaked and then bake better. serve with potatoes. which it will be in about ¾ of an hour. This should also be done when a bread and butter pudding is made. mix them with the milk and pour the mixture over the bread and cheese in the pie-dish. a crust is put on the top. Whip up the eggs. BUTTER BEANS WITH PARSLEY SAUCE. Pick the beans. pepper and salt to taste. salt. Finish with a good sprinkling of cheese.through a sieve. Cut the bread into slices and butter them: arrange in layers in a pie-dish. flavouring herbs. BEAN PIE. BREAD AND CHEESE SAVOURY. and dusting with pepper. This is a tasty dish. 3 oz. and may be eaten with potatoes. Bake the savoury until brown. . vegetables. of Allinson wholemeal bread. This is made from boiled beans. Mashed beans. flavoured with pepper. and steep them over night in boiling water. and a little nutmeg. and sauce. and put into pots make an excellent substitute for potted meat. Cold beans are very nice if warmed in a frying-pan with oil or butter. wash them. ½ lb. Pour the custard back into the basin. a cup of water is poured in to make the gravy.

sprinkle half the cheese between the vegetables. In the morning. pile the carrots in the centre. of grated cheese. This dish should be eaten with potatoes and green vegetables. also the butter cut into little bits. and bake the dish in a moderate oven for 20 minutes. CAULIFLOWER AND POTATO PIE. which should first be smoothed with a little cold milk. let them cook gently in the water they are steeped in with the addition of a little butter. 3 eggs. then last of all add the lemon juice. 6 medium-sized carrots. Cut up the cauliflower and potatoes. the seasoning. of butter. pepper and salt to taste. of beans for each person. which will be in about 2 hours. CARROTS AND RICE. when it boils away. 1 lb. meanwhile slice the carrots and stew them in 1 pint of water and 1 oz. The beans should be cooked in only enough water to keep them from burning. of butter until quite tender. add seasoning and the parsley. of Allinson fine wheatmeal. 2 oz. Set the rice in the form of a ring on a dish. a handful of finely chopped parsley. 1 tablespoonful of Allinson fine wheatmeal. 1 tablespoonful of Allinson fine wheatmeal. 1 breakfastcupful of rice. 8 oz. of butter. pepper and salt to taste. the juice of ½ a lemon. 1 pint of milk. 1 fair-sized boiled (cold) cauliflower. Boil the rice in 1 quart of water until quite tender and dry. of cold boiled potatoes. make a batter of the milk and eggs . The sauce is made thus: 1 pint of milk. and the parsley. sprinkle a few breadcrumbs over the whole. thicken them with the meal. add only just sufficient for absorption. 1-1/2 oz. 1 tablespoonful of finely chopped Parsley. until quite soft. pepper and salt to taste. therefore. 4 oz.Allow 2 or 3 oz. Boil the milk and thicken it with the flour.

and meal, add seasoning to it, place the vegetables in a pie-dish, pour the batter over them, cut the butter into little bits and put them on the top of the pie, sprinkle the rest of the cheese over all, and bake for 1 hour. CAULIFLOWER PIE. 1 small cauliflower, ¾ lb. of potatoes, ½ lb. of Allinson fine wheatmeal, 3 eggs, ¾ pint of milk, 1 oz. of butter, 1 saltspoonful of nutmeg, pepper and salt. Parboil the cauliflower and potatoes, cut the former into pieces and slice the potatoes; place both in a pie-dish with the butter and seasoning; make a batter of the meal, milk, and the eggs, well beaten; pour it over the vegetables, mix well, and bake 1-1/2 hours. CELERY À LA PARMESAN. 2 heads of celery, 1 pint of milk, 2 oz. of Parmesan, or any other cooking cheese, 2 tablespoonfuls of breadcrumbs, 1 oz. of butter. Cut the celery into pieces 3 inches long, stew it in the milk until tender; drain the milk and make a sauce of it, thickening with Allinson fine wheatmeal, and adding the cheese and seasoning to taste. Put the celery into a piedish, pour the sauce over it, sprinkle the breadcrumbs over the whole, place the butter in little pieces on the top, and bake for 15 minutes in a moderate oven. CELERY CROQUETTES. 1 or 2 heads of celery, a teacupful of dried and sifted Allinson breadcrumbs, 2 eggs, pepper and salt to taste. Well wash the celery, remove the coarse outer stalks, and steam the parts used until they are a little tender. Then cut them into pieces about 2 inches long, dip them first into the egg whipped up, then into the breadcrumbs, and fry them in boiling butter,

vege-butter, or olive oil until a nice brown; dust with pepper and salt, and serve up very hot; eat with white or tomato sauce. CHESTNUT PIE. 2 lbs. of chestnuts, 1 head of celery, 1 large Spanish onion, ½ lb. of Allinson fine wheatmeal, 4 oz. of butter, pepper and salt. Boil the chestnuts until partly tender, and remove the skins; cut the celery into pieces, removing the outer very hard pieces only, slice the onion and stew until tender in 1 pint of water; mix all the ingredients together, adding 1 oz. of the butter and seasoning to taste; make some pastry of the meal, 3 oz. of butter, and a little cold water; turn the vegetables into a pie-dish, cover the dish with the pastry, and bake the pie for 1 hour; serve with brown gravy. COLCANON. 1 large cabbage, 1 pint of mashed potatoes, 2 oz. of grated cheese, 2 eggs, 1 oz. of butter, ½ saltspoonful of nutmeg, pepper and salt to taste. Boil the cabbage in 1 pint of water until quite tender, drain the water off to keep for stock, chop the cabbage up fine; mix it with the mashed potatoes, the butter and seasoning and the grated cheese; beat up the eggs, and mix these well with the rest; press the mixture into a greased mould, heat all well through in the oven or in a steamer, turn out and serve with a white sauce. This can be made from cold potatoes and cold cabbage. CORN PUDDING. 1 tin of sweet corn, 1 pint of milk, 4 eggs, 1 oz. of butter, 8 oz. of Allinson fine wheatmeal, ½ saltspoonful of nutmeg, pepper and salt to taste. Make a batter of the meal, eggs and

milk, add the other ingredients, pour the mixture into a pie-dish, and let it bake 1 hour. CURRY BALLS. 8 oz. of rice, ½ oz. of butter, 1 good teaspoonful of curry, 2 eggs, pepper and salt to taste, some oil or butter for frying, and 1 teacupful of raspings. Boil the rice in 1 pint of water, adding the butter and seasoning. When the rice is dry and tender mix in the curry, beat up 1 egg, and bind the rice with that. Form into balls, dip them in the other egg, well beaten, then into the raspings and fry them a nice brown in oil or vege-butter. CURRY SAVOURY. 1 breakfastcupful of rice, 1 ditto of Egyptian lentils, 1 lb. of tomatoes, 1 dessertspoonful of curry, 2 eggs well beaten, 1 oz. of butter, salt to taste. Boil the rice and lentils together until quite tender, and let them cool a little. Slice the tomatoes into a pie-dish, mix the curry, eggs, and salt with the rice and lentils, add a little milk it necessary; spread the mixture over the tomatoes, with the butter in bits over the top, and bake the savoury from ½ to 1 hour. FAVOURITE PIE. 3 oz. of macaroni, 2 breakfastcupfuls of Allinson breadcrumbs, 2 onions, chopped very fine, 2 breakfastcupfuls of tinned tomatoes, 3 eggs, well beaten, 3 oz. of butter, 1 dessertspoonful of curry, salt to taste. Boil the macaroni until tender, and cut it up into pieces 1 inch long; fry the onion brown in the butter, mix the breadcrumbs with the tomatoes, add the eggs, curry, onion and salt, and mix all this with the macaroni; turn the mixture into a piedish, and bake the pie for 1 hour.

FORCEMEAT BALLS. 2 oz. of breadcrumbs, 6 oz. of boiled and grated potatoes, 1 gill of milk, 2 eggs, some Allinson fine wheatmeal ¼ teaspoonful of nutmeg, 3 finely chopped onions, 2 handfuls of spinach, 1 handful of parsley, 1 ditto of lettuce, all chopped fine. Soak the breadcrumbs in the milk, add the potatoes, eggs well beaten, all the vegetables and seasoning; mix sufficient of the wheatmeal with the rest to make the mixture into a fairly firm paste, form this into balls, drop these in boiling clear soup or water (according to requirements), and boil them for 5 to 10 minutes. HAGGIS. 2 oz. of wheatmeal, 1 oz. of rolled oatmeal, 1 egg, ½ oz. of oiled butter, ½ lb. small sago, 3 eggs, 1 large Spanish onion, 1 dessertspoonful of mixed powdered herbs, 1 oz. of butter, pepper and salt to taste, and a little milk if needed. Swell the sago over the fire with as much water as it will absorb; when quite soft put into it the butter to melt, and, when melted, mix in the oatmeal and wheatmeal. Grate the onion, and whip up the eggs; mix all the ingredients together, not forgetting the herbs and seasoning. The whole should be a thick porridgy mass; if too dry add a little milk. Butter a pudding basin, pour into it the mixture, place a piece of buttered paper over it, tie a pudding cloth over the basin, and steam the haggis for 3 hours. HERB PIE. 1 handful of parsley, 1 handful of spinach, and 1 of mustard and cress, 2 lettuce hearts sliced fine, 2 small onions, and a little butter, 3 eggs, 1 pint of milk, and ½ lb. of Allinson fine wheatmeal. Chop all the vegetables up finely, and mix them with a batter made of the milk,

of sliced fresh ones. fill the dish with hot water. and cut into thin slices. and the onions peeled and cut into thin slices. of potatoes. and bake the hot-pot for 2 hours or more in a hot oven. ¾ lb. butter. LEEK PIE. 1 oz. dust a little pepper and salt between the layers. and seasoning. make a batter with the milk. HOT-POT. parboil them in 1 pint of water. of butter. 1-1/2 . and eggs. a little nutmeg. place bits of butter over the top. The potatoes should be peeled. of lentils. of onions. LENTIL PIE. and meal. pour the mixture into a buttered pie-dish. ½ teaspoonful of herbs. 8 oz. Add a little more hot water if necessary while baking to make up for what is lost in the cooking. butter. 1 pint of milk. and bake the pie 1-1/2 to 2 hours in a moderate oven. 2 lbs. 1 teaspoonful of thyme. and finish with a layer of potatoes. and bake it for 1-1/2 hours. 1 Spanish onion. season it with pepper and salt. place them on the top of the potatoes. of tomatoes. of potatoes. 1 heaped-up teaspoonful of herbs. mix well. or ½ lb. 1 lb. washed.meal. Arrange the vegetables and tomatoes in layers. place the vegetables in a piedish. ½ lb. 1 lb. 3 eggs. Cut the butter into little bits. adding the herbs. 1 breakfastcupful of tinned tomatoes. 1 lb. pepper and salt to taste. Cut up into dice the potatoes and leeks. of Allinson fine wheatmeal. pour it over the vegetables. Those who do not like tomatoes can leave them out. 1 bunch of leeks. and the dish will still be very savoury. pepper and salt to taste. of potatoes. mix all well. 11/2 oz. eggs. 3 hard-boiled eggs.

wash. Form into rissoles. Scald and slice the tomatoes. 1 dessertspoonful of lemon juice. 2 eggs. roll them into the egg and raspings. 1 breakfastcupful of tinned tomatoes. Peel. and seasoning well together. LENTIL TURNOVERS. when this is absorbed add the tomatoes. of butter. butter. and mix the fried vegetables. of lentils. If it is too dry. and if necessary gradually a little more water to prevent the lentils from burning. 1-1/2 oz. Cover with a short crust. 6 oz. and boil them in enough water to cover them. When the lentils are quite soft. LENTIL RISSOLES. of butter. of lentils. pepper and salt to taste. beat up the second egg. ½ lb. and cut into dice the potatoes and onion. pepper and salt to taste. Mix the lentils and the breadcrumbs. Drain and serve. 1 finely chopped onion. and bake the pie for 1 to 1-1/2 hours. Pick and wash the lentils. tomatoes. but only just enough to make the mixture keep together. of mushrooms. and add pepper and salt to taste. and fry the rissoles a nice brown in boiling butter or oil. lentils. of butter. vege-butter or oil for frying. 1 breakfastcupful of breadcrumbs. add a very little milk. Fry the onion in 1-1/2 oz. herbs. beating all well together. mix it with the lentils as they are stewing. some raspings. 1 ounce of butter. and pour over as much water or vegetable stock as may be required for gravy. Have the lentils cooked beforehand. pepper and salt . and fry them in the butter until nearly soft. set them aside to cool. beat up one of the eggs and add it to the mixture. and like a pureé (which will take from 1 to 1-1/2 hours). Turn the mixture into a pie-dish.oz. Quarter the eggs and place them on the top. 6 oz. 1 English onion chopped very fine.

then set it over the fire with 1-1/2 pints of water and the lentils. Smooth the curry with 1 spoonful of water. the whole should be a fairly firm pureé. and press the edges together. of fresh tomatoes or ½ a tinful of tinned ones. FOR SANDWICHES. chop fine the onion. and mix all well. of butter. and potatoes. wash. When the lentils are quite soft. 1 dessertspoonful of curry. Place some of the lentil mixture in each. 1 lb. and serve with brown sauce. and meanwhile make a paste of 6 oz. Bake for 15 minutes in a floured tin. picked and washed. pepper and salt to taste. Peel. ½ a cupful of tinned tomatoes. Pick and wash . cut them into slices and place them in a buttered pie-dish. scatter breadcrumbs over the top. 1 English onion. cut into squares of about 4 inches.to taste. Roll the paste out thin. and salt to taste. AND RICE. When tender set them aside to cool a little. of butter. Add them to the lentils now cooking. add the curry. 3 eggs. vegetables. of lentils. of butter or vegebutter and a little water. 1 breakfastcupful each of lentils and rice. and cut up the mushrooms. 2 oz. and salt to the cooked rice and lentils. some breadcrumbs. turn half over. and fry both in the butter. well beaten. Pick and wash the lentils. Roast the rice in a frying-pan in half of the butter until browned. of Allinson fine wheatmeal and 2 oz. Spread all over the tomatoes. Bake the savoury for ¾ of an hour to 1 hour. 1 blade of mace. the eggs. LENTILS (CURRIED). LENTILS (POTTED). Let it cool. cut up the rest of the butter in pieces and place them here and there over the breadcrumbs. also the lemon juice and seasoning. moisten the edges. Scald and skin the tomatoes. 1 oz. and cook them in only as much water as they will absorb. ½ lb.

a little milk. and serve. MUSHROOM CUTLETS. carrots. dip them in the other egg well beaten. and set them over the fire to cook. chop up the onion. ½ teaspoonful of herbs. of butter. 1 teaspoonful of finely chopped parsley. and salt. Peel and cut up the mushrooms.the lentils. Serve with tomato sauce. Then use for making sandwiches with very thin bread and butter. add also pepper and salt to taste. if necessary add a little milk to make it into a paste. adding more water if necessary. only just covered with water. add a little more water as may be required. 2 oz. and fry them in 1 oz. 1 small onion. ½ teacupful of mashed potatoes. 2 oz. . of butter. also pepper and salt. of grated Parmesan cheese. add the fried onions and tomatoes to the lentils. of butter. When they are done remove the mace and turn the lentils out to get cold. shape the mixture into cutlets. Before serving add the butter and cheese. 1 teacupful of breadcrumbs. ¼ lb. and cook all together gently until the rice is soft. of rice. MINESTRA. and let the lentils cook gently until they have become soft and make a fairly firm purée. pepper and salt to taste. stir them sometimes to prevent burning. pepper. Chop fine the onion and fry it a nice brown in the butter. of mushrooms. stir a few minutes. 2 eggs. ¼ lb. Boil the vegetables in 1 quart of water until quite tender. and celery mixed (the latter cut up small). 2 breakfastcupfuls of flagolet beans. Mix the mushrooms and onion with the breadcrumbs. 2 oz. add the rice. and fry them in the rest of the butter. If too dry. onions. adding the mace. 1 breakfastcupful of potatoes cut into small dice. 1 egg well beaten.

1 pint of milk. melt the butter in the frying-pan and fry the mushrooms and onion in it. and tomato sauce. Peel and wash the potatoes. Pour the mixture into a greased pie-dish. 1 teaspoonful of mixed herbs. When they have cooked in the butter for 10 minutes add them to the other ingredients. and bake the savoury for 1 hour. 1-1/2 lbs. of butter. 1 oz.MUSHROOM PIE. Serve with green vegetables. 1 small English onion. and cook the mushrooms and onion for 10 minutes with the butter in ½ pint of water. Peel. 4 ounces of Allinson plain rusks 3 eggs. and cut up the mushrooms. Peel and wash the mushrooms. pepper and salt to taste. of mushrooms. adding the herbs and seasoning. 1 oz. parboil them with 1 pint of water. and cut them into pieces the size of walnuts. and season with pepper and salt. and bake the pie for ¾ of an hour to 1 hour. 1 Spanish onion. quarter the eggs. of butter. and turn them into a pie-dish with the water. of potatoes. add the eggs well whipped. cover with a short crust. Mix all well in the pie-dish. 1 tablespoonful of vermicelli broken up small. of mushrooms. and cut them into 2 or 4 pieces. 1 small onion chopped fine. ½ lb. MUSHROOM SAVOURY. and 3 hard-boiled eggs. of mushrooms. and fry them and the onion in the butter. pepper and salt to taste. chop up the onions very fine. Peel and wash the mushrooms and cut them up. MUSHROOM TARTLETS. wash. 1 lb. according to their size. adding pepper and salt to taste. potatoes. and place them on the top. Chop up the onion. 2 oz. 1-1/2 lbs. and pepper and salt to taste. a good deal of liquid will run from the . of butter. Crush the rusks and soak in the milk.

and a little water. pick and wash the mushrooms. and a little cold water. cut this into thin strips and lay them in diamond shape across the pie. which let cook in the juice until tender. roll it out. Pick and wash the mushrooms. line some tartlet tins with Allinson wholemeal crust. then gently cook them in ¾ pint of water for ½ hour. cut them up in small pieces dredge them with pepper and salt. bake in a moderate oven. Make the pastry of the meal. and press the edges well together. stir into it the vermicelli. of butter. 1 lb. let the mixture cool. of mushrooms. 4 eschalots chopped very fine. 1 teaspoonful of Allinson cornflour. and fry them in the butter for . and cut the rest of the butter into bits to be scattered over the mushrooms. dredge well with pepper and salt. of butter. dry them and cut them into pieces. The Gravy. ½ lb. of the butter. remove the stalks. Fry the stalks and eschalots in the butter. cover with crust. MUSHROOM TART AND GRAVY. fill with the mixture. make pastry with the meal. of medium-sized mushrooms. strain. bake the pie ¾ hour in a moderate oven. of Allinson fine wheatmeal.mushrooms. ½ oz. ½ lb. pepper and salt to taste. of Allinson fine wheatmeal. of butter (or 3 tablespoonfuls of Allinson frying oil). butter. line a large plate and heap the mushrooms upon it. 1 oz. ½ lb. when you line the plate. pepper and salt to taste. 3 oz. 4 oz. For the pastry. of butter or Allinson frying oil. pepper and salt to taste. 3 oz. and thicken it with the cornflour. 3 bay leaves. MUSHROOM TURNOVERS.—The stalks of the mushrooms. keep a little of the paste. return the sauce to the saucepan. adding seasoning and the bay leaves.

also the seasoning. pepper and salt to taste. eggs. keeping back a small quantity of the paste. well beaten. Chop the onions fine. stew them in the butter . 1 oz. each of medium oatmeal and Allinson fine wheatmeal. of English onions. It will be found beautifully short. OATMEAL PIE-CRUST.5 to 10 minutes. pour the mixture of onions. 4 oz. and the cream. and lay these crossways over the tart. of butter without browning them. and bake them in a moderate oven for an hour. of Allinson fine wheatmeal. forming diamondshaped squares. very tasty. For the pastry. Slice the onions. of Spanish onions. and 2-1/2 oz. Make a paste with the meal and the rest of the butter. 3 eggs. and stew them with 1-1/2 oz. cut it in squares of about 4 inches. folding them in triangular shape. of butter. 1 lb. 4 oz. ONION TURNOVER. Roll the paste out. and more digestible than white flour pastry. Make the crust in the usual way with cold water. 6 oz. bake the tart in a moderate oven until golden brown. and drain them. mix with them the eggs. of butter (or Allinson frying oil). of Allinson fine wheatmeal. Press the edges of each square together. cut the rest of the paste into thin strips. ONION TART. 1 lb. When tender let the onions cool. line with it a baking-tin. and place as much mushroom on each as it will conveniently hold. ½ pint of cream. boil them a few minutes in a little water. 3 eggs. of butter or oil. pepper and salt. 2 medium-sized Spanish onions. 2-1/2 oz. of vege-butter or butter. and cream into the paste-lined tin. ½ lb. Serve with brown gravy.

stew with a little water until nearly done. Add pepper and salt. 1 Spanish onion. and . 1 oz. 2 lbs. Mix them with the potatoes in a pie-dish. and when nearly soft drain. fold the pastry over. adding the seasoning beat up the eggs and mix them well with the onions over the fire. Roll or touch with the fingers as little as possible. Quarter the eggs and place the pieces on the top of the vegetables. cover the dish with it. Serve with gravy. butter. and cut them into pieces. POTATO AND TOMATO PIE.for 10 minutes. add a little soaked tapioca and very little butter. scald and skin the tomatoes and cut them into pieces also. and boil in about 1 pint of water. 3 hardboiled eggs. Slice potatoes and onions. of butter. Have ready the pastry made with the meal. place the onions and eggs on it. Cook until soft. of tomatoes. roll it out. of potatoes. and bake 1 hour. For the crust. To make a very plain pie-crust use about 2 oz. Boil the potatoes in their skins. Make the crust. and salt. and mix all the ingredients well. and as much cold water as needed. of butter. Chop up roughly the onion. adding the butter and the vermicelli or sago. and mix with milk instead of water. peel. cover with short wheatmeal crust. of vermicelli or sago. and bake the turnover brown. ½ lb. flavour with herbs. of wheatmeal. and mix all with the potatoes and tomatoes. Eat this pie with green vegetables. 2 lbs. 3 oz. This is a Turkish dish. of butter or a proportionate quantity of Allinson frying oil to 1 lb. remove the mixture as it begins to set. pinching the edges over. 1 oz. POTATO PIE. pepper. 1 dessertspoonful of thyme. of Allinson fine wheatmeal. and a little cold water. Sprinkle in the thyme. put into a pie-dish. pepper and salt to taste.

repeat this until your dish is full. POTATOES AND MUSHROOM STEW. let cook until the potatoes are about half done. 3 breakfastcupfuls of Allinson breadcrumbs. well beaten. 3 breakfastcupfuls of Allinson breadcrumbs. stew them gently (without adding-water) with 1 oz. and cut into pieces the potatoes. 3 oz. add them to the other ingredients. of butter. chop up the onion. 3 lbs of Spanish onions. 3 eggs. Thicken the liquid with the cornflour. and a little hot milk. 3 eggs. of butter. 1 tablespoonful of finely chopped parsley. of potatoes. boil up. butter a pie-dish with ½ oz. Meanwhile skin. of mushrooms. finishing with breadcrumbs. 1 teaspoonful of mixed herbs. and enough hot milk to smooth the breadcrumbs. pepper and salt to . a layer of apple and onion. and set both over the fire with 1 pint of water. of butter. wash. and bake the pie for 1 hour. and cut into pieces the mushrooms. ½ teaspoonful of spice. 1-1/2 lbs. wash. Serve with brown gravy. place a layer of breadcrumbs in your dish. of Spanish onions. pepper and salt to taste. of butter. 2 oz. the spice and seasoning until quite tender. the butter and seasoning. cut into slices the onions and apples. 1-1/2 lbs. and 1 teaspoonful of Allinson cornflour for thickening. and let all stew together until tender. Mix the breadcrumbs with the eggs. and serve. pepper and salt. The crust looks better if brushed over with white of egg before baking. 1 oz. 1 Spanish onion. 2 lbs. QUEEN’S ONION PIE.bake the pie from ¾ of an hour to 1 hour. of apples. Peel. ½ lb. Place the rest of the butter on the top in little bits. QUEEN’S APPLE AND ONION PIE. of the butter.

8 breakfastcupfuls of Allinson breadcrumbs. SAVOURY CUSTARD. 1 tablespoonful each of finely chopped parsley and spring onion. QUEEN’S TOMATO PIE. of grated cheese. Stew the onions in 2 oz. a little boiling milk. Serve with green vegetables and potatoes. and stew them gently with 1 oz. 6 oz. and mix the cheese and seasoning with them. of butter. add the eggs beaten up. Soak the breadcrumbs with enough hot milk to just moisten them through. 6 eggs. Heat the milk. the onions and seasoning for 10 minutes. Grease a pie-dish. pepper and salt to taste. Mix well with the hot milk. . and bake in a moderately hot oven until set. Proceed as above. Cut the tomatoes into slices. but any kind of cooking cheese can be used. Put the rest of the butter in little bits on the top of the pie. finishing with breadcrumbs. pepper and salt to taste. 3 eggs. 1 quart of milk.taste.” place the onions and breadcrumbs in layers as in the previous recipe. then add the parsley. ½ a saltspoonful of nutmeg. 1 dessertspoonful of finely chopped parsley. of tomatoes. 2 lbs. adding the herbs and seasoning. ½ oz. pour the mixture into a buttered pie-dish. place in it first a layer of breadcrumbs. Prepare the breadcrumbs in the same way as for “Queen’s Onion and Apple Pie. pepper and salt to taste. SAVOURY CUSTARD (Another way). Parmesan is the best. then one of tomatoes and so on until full. 6 eggs. and bake it until lightly brown. 2 finely chopped onions. of butter. meanwhile whip the eggs well. of the butter. 1 quart of milk. and bake 1 hour. and a little hot milk.

1 large English onion. pepper and salt to taste. 2 oz. eggs and seasoning. Butter a pie- . SAVOURY PICKLED WALNUT. 1 teaspoonful of dried sage. Form into fritters. of breadcrumbs. of butter. herbs. onion. of butter. Whip up the eggs and mix both ingredients with the breadcrumbs. add the parsley. 12 oz. dredge with flour. ½ saltspoonful of nutmeg. ½ lb. pepper and salt to taste. of butter. SAVOURY FRITTERS (1). and seasoning. 1-1/2 oz. The remainder of the onions place round the fritters on the dish. dissolve part of the butter on the stove and add both to the other ingredients. 2 eggs. Chop the onion up fine and fry it brown in the butter. 3 eggs. 1 teaspoonful of powdered mixed herbs. 1 teaspoonful of powdered sage. 1 teacupful of mashed potatoes. or oil a nice brown. Mash up the pickled walnuts. pepper and salt to taste. 2 eggs. pepper and salt. mix all well. mix all well. add the eggs well beaten. 6 oz. 4 pickled walnuts and the vinegar to taste. 1 pint of milk. herbs. and mix all well together. of breadcrumbs. add the mashed potatoes. Chop the onions up small and fry them in the butter. then add the sage to them.mix the herbs and onion with the custard. and sauce. Serve with apple sauce. Mix a third of the onions with the breadcrumbs. Soak the bread in the milk. and fry in butter or oil. potatoes. 1 tablespoonful of finely chopped parsley. Serve with vegetables. and bake until set. ½ lb. of Allinson bread. 1 grated English onion. of onions. SAVOURY FRITTERS (2). 1 oz. and fry them a nice brown. form into fritters.

1 lb. cover with paste. adding the herbs. Heat the butter in a frying-pan. 1 teaspoonful of mustard. mixing the paste with a knife. Roll it out thin. Bake the little tartlets in a . mix this. 4 oz. 4 oz. the rest of the butter and a little cold water. 1 gill of cream. For the crust 6 oz. and seasoning. Meanwhile have ready the paste for the pastry. slice the tomatoes. of parboiled potatoes. Have the beans boiled the previous day. SAVOURY TARTLETS. Pour over the mixture 1 pint of water. 4 eggs. chop up the onions and boil them in a little water until soft. line small patty pans. Whip up the eggs and add to each egg 1 dessertspoonful of water. 2 hardboiled eggs. and press the edges together. and bake. cover the vegetables with it. of butter. fill with the egg and cheese mixture. SAVOURY PIE. of fine wheatmeal. Rub the butter into the flour. Dissolve the mustard in a little water. of Allinson fine wheatmeal. pepper and salt to taste. ½ lb. 1 oz. and let it cook for 1 hour in the oven. Make a paste of the wheatmeal. Moisten the edges of the paste in the patty pans. of butter. 1 oz. ½ lb. of butter.dish with the rest of the butter. and 2 oz. Turn the mixture into a bowl to cool. and bake the pie 1 hour in a moderate oven. pour in the mixture. grated cheese. and mix all the ingredients thoroughly in the pie dish. cut up the eggs. of onions. stirring it with a knife over the fire until set. of butter. the cheese and seasoning with the eggs. pepper and salt to taste. and when boiling stir in the eggs and cheese mixture. ½ lb. 6 oz. of haricot beans. cut the potatoes in small dice. of tomatoes. add enough water to make it hold together. place them in a pie-dish. 1 teaspoonful of herbs.

then mix the parsley with them. Chop fine a handful of parsley. pepper and salt. they will take from 15 to 20 minutes. time from 15 to 20 minutes. 1 oz. Set them over a fire in a saucepan with a piece of butter the size of a walnut. of butter. thicken the liquid on the onions with some Allinson fine wheatmeal. scatter breadcrumbs on the top. and 1 oz. of butter. and serve at once with squares of toast. Peel and slice the onions thinly and grate the cheese. add pepper and salt. a few breadcrumbs. 4 oz. of Spanish onions. cut up the butter into bits and scatter it over the breadcrumbs.moderately hot oven until done. taking care to keep the contents of the saucepan boiling fast. This is a very savoury dish and suitable for an evening meal. the strained juice of one tin of tomatoes. let them stew gently for 1-1/2 hours. Cut up lengthways as many onions as may be required. sprinkling cheese and a little pepper and salt between each layer. SPAGHETTI AUX TOMATOES. pepper and salt to taste. Serve very hot with grated cheese. SPANISH ONIONS AND CHEESE. . Mix the tomato juice with 1 pint of water and let the liquid come to the boil. 1 lb. and cook until tender. and 1 teacupful of water. Arrange the onions in a pie-dish in layers. add the butter and seasoning. SPANISH ONIONS (Stewed). Finish with the cheese. This is a very nice dish for the evening meal. Pour a small teacupful of water into the pie-dish. 1 lb. of cheese. of spaghetti. throw in the spaghetti. let the onions simmer a few minutes longer. according to number in family. when there will be a lot of juice boiled out of the onions.

keeping the water they were boiled in as stock for soup or stew. Boil the milk with the butter and seasoning. Then drain them. of potatoes. 1 lb. Cut up into dice the potatoes and onions. pepper and salt.and bake about 2 hours. which should be ready on a hot dish on slices of toast. Pick and wash the spinach. boil it with the onions without water until quite tender. and cook the vegetables 10 minutes longer. of butter. and some Allinson fine wheatmeal. 2 oz. chop the spinach fine. drain it dry. add the tomatoes cut in slices. of butter. of Spanish onions. and mix it with the eggs well beaten. and stew them with the butter and very little water. 1 lb. Add as much of . the milk and vermicelli. Choose as many onions of equal size as are required and boil them whole in plenty of water until tender. and a little more water if necessary. when they are tender. 2 lbs. Boil the sauce up again and pour it over the onions. Add seasoning. SPANISH STEW. butter. let the whole simmer for another 10 minutes. 1 oz. Make the sauce as follows: ½ pint of milk. the lemon juice. and serve. pepper and salt. and seasoning. 1 heaped teaspoonful of cornflour. and thicken it with the cornflour. SPINACH DUMPLINGS. 3 eggs. 2 finely chopped onions. pepper and salt to taste. juice of ½ a lemon. of spinach. SPANISH ONIONS AND WHITE SAUCE. the time necessary being about 2 to 2-1/2 hours. 1 oz. of tomatoes. 2 lbs. 1 oz. ½ pint of milk. of butter. This is nice eaten cold as well as hot. of vermicelli.

Form into balls. or a dessertspoonful of minced fresh sage. Beat up the egg. 1 small English onion. 1 oz. and tie them on with white cotton. and let it all simmer for 20 minutes. serve with potatoes and gravy. Replace the slices cut off the tops of the onions. 1 dessertspoonful of Allinson cornflour. SWEET CORN FRITTERS. 1 teaspoonful of powdered dry sage. . and mix with the breadcrumbs. drop them into boiling water. of the butter. and boil them 5 to 10 minutes. an egg. and 2 oz. and pour the sauce over the cooked onions. wash. STEWED MUSHROOMS. 1 breakfastcupful of Allinson breadcrumbs. 4 good-sized Spanish onions. and dry the mushrooms—if big. 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. ½ pint of water. Place the onions in a pie-dish or deep tin. boil up and serve with curried or plain boiled rice. Have ready the brown sauce. mix it with the breadcrumbs. of mushrooms. and salt.the meal as necessary to make the mixture into a soft paste. flour them. pepper and salt to taste. and bake them until quite tender. STUFFED SPANISH ONIONS WITH BROWN SAUCE. and stuff the onions with the mixture. remove the threads of cotton. pepper. Peel. of butter. quarter them—chop fine the onion. Chop up finely the part removed. thicken with the cornflour. ½ pint of milk. put the rest of the butter on the top of the onions. 1 lb. melt 1 oz. Boil the onions for 20 minutes and drain them. milk. and fry both in the butter for 10 minutes. Add the water. and seasoning. the sage. pepper and salt to taste. of butter. cover them up.

1 lb. ½ lb. of onions. TOMATOES À LA PARMESAN. adding the butter and seasoning. and slice the tomatoes. of tomatoes. and the eggs well beaten. and stew in the butter until quite tender and until a good deal of the liquid has steamed away. 1 dessertspoonful of Allinson fine wheatmeal. and fry the fritters a golden brown. This mixture can also be used cold for sandwiches. 2 hard-boiled eggs. 4 large tomatoes. ¾ pint of milk. keep stirring until the mixture has thickened. 1 oz. Melt the butter in a frying-pan. adding the seasoning and the sweet corn. Serve on hot buttered toast. TOMATO TORTILLA. 2 eggs. Serve with slices of lemon or tomato sauce. of Parmesan cheese. and add the vermicelli broken up small. Make a batter of the meal. of vermicelli. Scald. drop spoonfuls of the batter into the boiling fat. of butter. Add it to the tomatoes with seasoning. pepper and salt to taste. mix all the ingredients. of Allinson fine wheatmeal. skin. ½ oz. and bake for 1 hour. 2 oz. butter. and salt. cover the pie with the crust. ½ pint of milk. 1 oz. Whip the eggs and stir them into the cooked tomatoes. and some oil or butter. of tomatoes. add the tomatoes and eggs cut in slices. 8 oz. Have some oil (vegebutter) boiling in the frying-pan. .½ tin of sweet corn. ½ saltspoonful of nutmeg. TOMATO PIE. Turn them into a pie-dish. of butter. 1-1/2 lbs. For the crust. Cut up the potatoes and onions into dice. 4 eggs. of butter. 3 oz. milk. of Allinson fine wheatmeal. of butter. pepper. 3 oz. and a little cold water. Make a paste with the meal. 1 oz. and parboil them in 1 pint of water.

1 breakfastcupful of breadcrumbs. of butter. 1 teaspoonful each of finely chopped parsley. and cheese. Put in sufficient water to make gravy. 8 medium-sized tomatoes. VEGETABLE MOULD. and bake the tomatoes 15 minutes. vegetable marrow. mint. Bake the tomatoes in a tin with the butter and a dredging of pepper and salt. and serve hot.pepper and salt to taste. pepper and salt. mint. pour the sauce over. Boil till soft. and eschalot. Make a stuffing of the breadcrumbs. TOMATOES AU GRATIN. Bind with beaten eggs. and mixed herbs. These are an excellent addition to stews. carrots. When the tomatoes are baked. and haricot beans. and a little butter to taste. lentils. eat with baked potatoes and bread. put into a pie-dish in alternate layers. dip in frying batter. and seasoning. Cut tomatoes and Spanish onions in slices. pepper and salt. place a bit of butter on each. parsley. pour ½ a teacupful of water in the tin. seasoning it with a little cayenne pepper if handy. 1 oz. place them on hot buttered toast. add a little soaked tapioca. TOMATOES AND ONION PIE. nutmeg. and fry the balls in vege-butter or oil till golden brown. . 1 egg. Make a sauce with the milk. put them into a tin. and eschalots. turnips. fill the tomatoes with the stuffing. bake 1-1/2 hours. and mash up together equal quantities of potatoes. meal. adding the egg well beaten. cover with wholemeal crust. salt. and season nicely with pepper. VEGETABLE BALLS. Make a small opening in the tomato and take out the seeds with a teaspoon.

1 small cauliflower. pour the vegetables into a pie-dish. ½ lb. potatoes. and seasoning. 1 oz. 1 tablespoonful of sago. each of tomatoes. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables. When cooked. Let all the vegetables stew gently with the butter and 1 pint of water until they are nearly tender. Fill in the mixture. potatoes. 2 hardboiled eggs. cover with the lid or tie a cloth over it. and steam for 2 hours. Prepare the vegetables. scald and skin the tomatoes. and bake until it is brown. cover with a crust. carrots. carrots. add the pepper and salt and the mixed herbs. add water to make gravy if necessary. sprinkle in the sago. scald and skin them. stew them in the butter and 1 pint of water until nearly tender. pour the whole into a pie-dish. of butter. celery. 1 teaspoonful of mixed herbs. and pepper and salt to taste. turnips. 2 oz. onion. VEGETABLE PIE (1). if fresh tomatoes are used. and green peas all mixed.2 breakfastcupfuls of mashed potatoes. add water if more is required for the pie to . 2 ditto of parboiled finely cut turnips. VEGETABLE PIE (2). cut them in pieces not bigger than a walnut. 2 eggs. 1 dessertspoonful of sago. add the herbs. sprinkling the sago between the vegetables. butter a mould. cut them into pieces the size of nuts. each of carrots. Beat the eggs up and mix all the ingredients well together. Turn out. 1 teaspoonful of mixed herbs. turnips. onions. of butter. Wash and prepare the vegetables. pepper and salt to taste. and serve with brown sauce. ½ lb. 2 good sized tomatoes or a cupful of tinned ones. pepper and salt to taste. 1 teaspoonful of mixed herbs. 3 hard-boiled eggs.

2 oz. Well butter a shallow tin. 1 oz. cooked haricot or kidney beans. then mix a tablespoonful of Allinson fine wheatmeal with ½ pint of milk. VEGETABLE STEW. 1 lb. and sauce. then add 3 turnips. and cover all with a crust. and 1 pint of water. Add to the stew. Thoroughly beat the eggs. butter (oiled). . Allow all to stew for 2 hours. Scatter them over the batter. 6 oz. pour in the batter. French beans may be used. breadcrumbs. green peas. turn out and serve with brown sauce. pepper and salt to taste. YORKSHIRE PUDDING. turn into a buttered bread tin and steam 2-1/2-3 hours.have sufficient gravy. ground cob nuts. 1 small onion chopped very fine. Fry 2 Spanish onions in 2 oz. of butter. These vegetable pies can be varied according to the vegetables in season. place the pieces on the top of the vegetables. NUTROAST. of Allinson fine wheatmeal. and bake it ¾ hour. and cut the rest of the butter in bits. a little white celery. ½ lb. lentils. 2 carrots. 1 pint of milk. 4 eggs. To use half each of Allinson breakfast oats and wheatmeal will be found very tasty. potatoes. Mix all the ingredients thoroughly. cut up the eggs in quarters. and serve. and enough milk just to smoothly moisten the mixture. make a batter of them with the flour and milk. of butter. 1 good pinch of mixed herbs. and vermicelli or tapioca substituted for the sago. 4 eggs. Serve with vegetables. pepper and salt to taste. and season it.

MACARONI Macaroni is one of the most nutritious farinaceous foods. macaroni is slightly constipating. It may be cooked in plain water.. according to the kind used. or in milk and water. may be regarded as the amount to be allowed at a meal for grown-up persons. or parsley sauce. or fruit. As the coarser particles of the bran have been taken away. It is made from Italian wheat. Macaroni takes from 20 minutes to 1 hour to cook. of grated cheese. it may be eaten with any kind of vegetables. ½ lb. From 2 to 4 oz. 1 tablespoonful of finely chopped parsley. and if desired. and care should be taken to use just enough water to cook it in. onions. 2 eggs. 3 oz. so that when the macaroni is done. of spaghetti or vermicelli. MACARONI (Italian). Boil the macaroni till tender in 2 pints of . onion. as the latter is usually poorer than the former in mineral salts and flesh-forming substances. with grated cheese. &c. but the meal left is still very rich in flesh-forming matter. 2 oz. or baked potatoes. stock for soup. caper. little or no fluid may be left. That which is slightly yellow is to be preferred to the white. pepper and salt to taste. In the manufacture of macaroni some of the bran is removed from the flour. which contains more flesh-forming matter than butcher’s meat. Macaroni should always be boiled before being made into various dishes. and must therefore always be eaten with green vegetables. a little salt may be added by those who use it. as it contains valuable nutritive material. or fried onions. but if any does remain it should be saved for sauce. of butter. A very simple nourishing and satisfying meal can be made from macaroni plainly boiled.

the thin spaghetti kind is done in from 15 to 20 minutes. 6 oz. ½ oz. Macaroni should be thrown into boiling water and be kept boiling. some breadcrumbs. The Italian paste is mostly used as an addition in clear soup. use Naples macaroni. ½ lb. and repeat the layers of macaroni and cheese. MACARONI CREAM. Make a sauce of the milk. Beat the eggs well in the dish in which the macaroni is to be served. or Canadian cheese). of cheese. When soft add seasoning. of grated cheese. ¾ pint of milk. of butter. Macaroni requires from 25 minutes to ½ an hour cooking.water. pepper and salt to taste. If neither spaghetti nor vermicelli are handy. The Genoa macaroni takes longer. and place them here and there on the top. and cheese (you can use Parmesan. the cheese. Cut the butter in pieces. and the parsley. Bake it in a moderately hot oven until brown. and vermicelli and Italian paste are done in a few minutes. of butter. 3 oz. pour over the mixture of macaroni and other ingredients. of macaroni. 1 teaspoonful of Allinson cornflour. and 1 oz. dust with pepper. to which the butter has been added. and serve. mix all well with the eggs. as the pipes or pieces otherwise stick together. Boil the macaroni until tender in only as much water as it will absorb. Boil the macaroni in slightly salted water until soft. of macaroni. Gruyère. Eat with vegetables and tomato sauce. cornflour. 8 oz. and the breadcrumbs. MACARONI CHEESE. For those who have a weak digestion plain boiled macaroni with grated cheese added at table is better and lighter. pepper and salt to taste. sprinkle some of the grated cheese over it. Then place a layer of it in a pie-dish. finishing with a sprinkling of cheese. Place the .

MACARONI SAVOURY. grate some more cheese over the top. which is certainly not appetising. the grated rind of 1 lemon. Let it come to the boil gently. 4 oz. Very often it comes to table in a soft. and meal. 1 finely chopped onion. mix into it all the other ingredients. ¾ pint of milk. RICE In many households it seems a difficulty to get rice cooked properly. pulpy mass. for a great deal of the goodness of the rice is thrown away. that is having all the grains separate. set it on the side and let it just simmer. cut up the butter in pieces and spread them on the top. and let the macaroni brown in the oven. stirring it a little to prevent the rice from sticking to the saucepan. of Allinson fine wheatmeal. salt to taste. the butter and salt. ½ a saltspoonful of grated nutmeg. It will be sufficiently cooked in 15 to 20 minutes and . HOW TO COOK. 1 lb. RICE. Wash the rice and set it over the fire with 1 quart of cold water. 1 tablespoonful of finely chopped parsley. Bake the savoury for 1 to 1-1/2 hours.macaroni in a pie-dish. 1 oz. of grated cheese. pepper and salt to taste. eggs. of good rice. Cut the macaroni in small pieces. 1 oz. 1 quart of water. To cook it in a large saucepanful of water which is then drained away is very wasteful. pour it into a buttered pie-dish. 2 oz. of boiled macaroni. 3 eggs. The following recipe will be found thoroughly reliable and satisfactory. Make a batter of the milk. of butter. When the rice boils. of butter. 4 oz. pour the sauce over it.

Let the rice come to the boil slowly. CURRIED RICE AND TOMATOES. This will take about 20 minutes. ½ lb. pour the liquid over the rice.each grain will be separate. adding the butter and seasoning. put this over the fire with the rice. and salt to taste. serve the rice. 1 oz. of butter. mix 1 pint of cold water with the curry powder. CURRIED RICE. 1 dessertspoonful of curry. PORTUGUESE RICE. cover it with a piece of buttered paper. Rice should not be cooked too soft. and let it cook very gently. of butter. For the tomatoes proceed as follows: 1 lb. mix the curry with the proper quantity of water. pepper and salt. Wash the tomatoes and place them in a flat tin with a few spoonfuls of water. and salt. of tomatoes and a little butter. Rice cooked this way will have all the grains separate. salt to taste. Bake them from 15 to 20 minutes. only just cooked through. of Patna rice. and place little bits of butter on each tomato. and serve. and set the rice over the fire with it. according to the size of the tomatoes and the heat of the oven. 1 quart of cold water. When the rice boils. When all the water is absorbed. the rice will take from 15 to 20 minutes’ cooking only. put the tomatoes round it. Do not allow it to get very soft. 1 lb. Wash the rice. and stir it a few times to prevent it sticking to the saucepan. Wash the rice. . Cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed. of Patna rice. Place the rice in the centre of a hot flat dish. and 1 oz. dust them with pepper and salt. 1 dessertspoonful of curry powder. butter. not stirring it again.

RICE AND LENTILS. of Spanish onions. 2 oz. and eat with green vegetables. Meanwhile chop the onions up fine and fry them brown in the . 1 oz. and seasoning. place the rice over the fire with 1 pint of water. of butter. and let all cook until the rice is quite soft. serve. mix all well. pepper. serve with the onions and eat with a green vegetable. tomatoes. 1 oz. stew Egyptian lentils with chopped onions. and a little butter. then add the cheese. 1 oz. saffron. Peel and slice the onions and tomatoes and fry them in the butter for 15 minutes. Boil the rice as above. 3 tomatoes. 2 eggs. serve in a vegetable dish with the grated cheese sprinkled over. and serve. 1 teacupful of raspings. of butter. pour over the stewed onions and lentils. Boil the rice with water as above. and butter. herbs. of butter. When done. add the onions. 1 lb. and turn it out to get quite cold. SAVOURY RICE CROQUETTES. salt. Boil whole onions in water until done quite through. ½ teaspoonful of herbs. Boil the rice in the milk until soft. a pinch of saffron. SAVOURY RICE (Italian). of Patna rice. butter. and seasoning.1 teacupful of rice. salt. pepper and salt to taste. Put the rice on a dish. Allinson’s oil for frying. 4 tablespoonfuls of grated cheese (Parmesan or other cheese). 1 breakfastcupful of rice. 1-1/2 pints of milk. of grated cheese. remove them from the water. and put in it washed rice with a little pepper. pepper and salt to taste. 3 medium-sized onions. ½ lb. RICE AND ONIONS. until well done.

of butter. Bake the savoury for 1 hour or a little longer until well set. some olives chopped fine and mixed with hard-boiled yolks of eggs. 2 oz. 1-1/2 pints of vegetable stock. Fry the onions and tomatoes in butter until well browned. and seasoning. and soak them in the egg and milk. the rice should have absorbed the stock. 3 eggs. Form the cold rice into balls. Butter a piedish. SPANISH RICE. pepper and salt to taste. and add the rice. 1 pint of milk. &c. Beat up the eggs. 6 onions. Add the cheese. 1-1/2 cupfuls of rice. OMELETS CHEESE OMELET. When all have boiled slowly for 20 minutes. cut the rest of the butter in little pieces. of grated cheese. 1 saltspoonful of nutmeg. pour in the mixture. Serve hot or cold. ¼ lb. Serve with gravy.butter. dip them in the eggs beaten up and then in the raspings. nutmeg. There are various stuffings which can be used instead of the onions—fried mushrooms chopped up. or Allinson rusks. 6 tomatoes. FRENCH BEAN OMELET. then place them with the seasoning into the cold stock. Dissolve half of the butter and mix it with the other ingredients. 4 slices of Allinson bread toasted. close them again carefully. . herbs and seasoning. and mix them with the milk. and scatter them over the top. Serve with cheese grated over. and with the thumb of the right hand hollow them sufficiently to admit of their receiving a stuffing of fried onions. crush the toast or rusks with your hands. and fry them in boiling oil a light brown. butter.

and let it fry over a gentle fire. ½ a teacupful of milk. 4 eggs. 3 eggs.3 tablespoonfuls of cut boiled French beans. Smooth the meal with the milk. Serve with sauce. scatter the cheese over it. 4 eggs. let the omelet cook a little longer. and fry the omelet in boiling butter or Allinson frying oil. pepper and salt. OMELET HERB. GARDENER’S OMELET. 1 good . ½ a gill of milk. 4 slices of Allinson bread. 1 pint of milk. and mix it lightly with the yolks. and a little nutmeg to taste. 1 dessertspoonful of Allinson fine wheatmeal. Meanwhile have the butter boiling hot in an omelet pan. of butter. pepper and salt to taste. 1 breakfastcupful of cold boiled vegetables. FRENCH OMELET WITH CHEESE. Pass a heated salamander or coal-shovel over the top of the omelet.). 1 tablespoonful of Allinson fine wheatmeal. When it has risen. 1 finely chopped English onion. rub the meal smooth with it. carrots. minced fine (green peas. and fry as an omelet. turnips. some vege-butter or oil for frying. Beat the eggs and milk well together. 1 oz. the cheese and seasoning to the meal and milk. 1 oz. &c. of butter. 2 tablespoonfuls of grated cheese (Gruyère or Parmesan). mix thoroughly with the beans. Beat the yolks of the eggs. pepper and salt to taste. 3 dessertspoonfuls of water. fold over when the top is still creamy. pour the mixture into it. add the vegetables and seasoning. whip the whites of the eggs to a stiff froth. beat up the eggs and add them. of grated cheese. potatoes. add to them the water and seasoning. and 1 oz. and serve immediately.

of butter. and bake. of Allinson breadcrumbs. 1 teaspoonful of dried mixed herbs. 3 oz. pour the mixture into it. and the baked onions. 4 tablespoonfuls of milk. . pepper and salt to taste. of boiled cold macaroni. Add 1 dessertspoonful of water to each egg. parsley. of butter. 1 dessertspoonful of finely chopped parsley. and pepper and salt to taste. and bake in a moderately hot oven. Put the mixture into a greased pie-dish. Peel and slice the onions. and nutmeg. pepper and salt to taste. and mix all well. beat the eggs well. Whip the eggs up. bake them in a pie-dish with the butter and seasoning. Add the herbs. cheese. 2 oz. of grated cheese. 4 medium-sized English onions. 3 eggs. and mix them with the macaroni. breadcrumbs. OMELET LENTIL. until quite soft. mix all well. Butter a pie-dish with the rest of the butter. proceed as follows: To 1 teacupful of boiled lentils take 3 well-beaten eggs. 1-1/2 oz. 1-1/2 oz. and mix it with the soaked bread. 4 eggs. Add the seasoning. and fry the omelet with the butter in a large frying-pan. 11/2 oz. It you have any cold boiled lentils. OMELET ONION.tablespoonful of finely chopped parsley. Cut the macaroni into little pieces. of butter. some sandwich mixture you wish to use up. ½ a saltspoonful of nutmeg. Serve with tomato sauce. Fry the mixture as an omelet in boiling butter. for instance. of butter. 3 eggs. parsley. mix them with the milk. OMELET MACARONI. fry the onion in 1-1/2 oz. Soak the bread. and seasoning. and mix the lentils and eggs smooth. 2 oz. pepper and salt to taste.

and fry the omelet over a gentle fire. 3 oz. 4 eggs. and orange water. Set it in the oven for about 10 minutes. and beat all well with a wooden spoon for 10 minutes. Soak Allinson wholemeal bread in cold milk and water until soft. Put the yolks of the eggs into a large basin. then rub smooth. put in a pie-dish. 1 dessertspoonful of potato flour. grate 1 onion. of butter. of sifted castor sugar. Serve immediately. and pepper and salt to taste. Meanwhile beat the butter in the omelet pan. and mix them lightly with the other ingredients.OMELET SAVOURY. add the sugar. beat the whites of the eggs to a stiff froth. Whip the whites of the eggs to a very stiff froth. OMELET SOUFFLÉ. 3 oz. or until done. OMELET SOUFFLÉ (SWEET). When it begins to set round the sides shake it very gently from side to side. beat up 1 egg. and serve immediately with a little castor sugar sifted over it. and bake about ½ hour. 1 oz. the grated rind of ½ a lemon. mix it with the other ingredients. Mix the whole together. Beat the yolks of the eggs for 10 minutes with the sugar and lemon rind. potato flour. 6 eggs. and add a few flavouring herbs. and 1 dessertspoonful of orangeflower water. Eat with vegetables and potatoes. place a few small pieces of butter on the top. and turn the omelet neatly out on a buttered dish. of butter. of powdered sugar. 1 oz. OMELET TOMATO (1). . and bake the Soufflé in a moderately hot oven from 10 to 15 minutes. when boiling pour the mixture into it. pour the mixture into a wellbuttered pie-dish or cake tin.

sugar to taste. Just before frying the omelet. add the lemon juice and the whites of the eggs whipped to a stiff froth. 3 eggs. 2 eggs. but without the addition of flavouring herbs. add pepper and salt. Bake the omelet in a quick oven for 10 to 15 minutes. 1 large Spanish onion. of fine breadcrumbs. 3 eggs. 2 average-sized tomatoes are cut up fine. Mix all well and smoothly. 2 oz. of tomatoes. add the eggs well beaten. 1-1/2 oz. mix all up thoroughly. pepper and salt to taste. of butter. add these to the other ingredients. and fry the omelet a golden brown both sides. OMELET TOMATO (2). 2 oz. and turn the mixture into one or more wellbuttered shallow tins. 1 lemon. Stew the finely chopped onions in the butter for 20 minutes in a covered-up saucepan. Moisten the breadcrumbs with the milk. SWEET OMELET (1). cut the tomatoes up. and mixed with the ingredients given above. and sugar. Whip the yolks of the eggs well.This is made in almost the same way as the savoury omelet. add the eggs well beaten. half the butter melted. 1 lb. of breadcrumbs. ½ lb. spread the mixture in it. the . adding the grated rind of the lemon. the milk. ½ gill of boiling milk. Melt the butter in the frying-pan. Let all simmer for 20 minutes. OMELET TRAPPIST. of butter. and ½ a teacupful of new milk. the herbs and seasoning. When tinned tomatoes are used the juice may be made hot and the bread soaked in it instead of in milk and water. pepper and salt to taste. of butter. pour the mixture over the breadcrumbs. 4 oz. Make the rest of the butter boiling hot in an oval omelet pan. ½ teaspoonful of powdered herbs.

beat the eggs well. Spread some jam on the omelet. and 1 teaspoonful of Allinson fine wheatmeal. 1 tablespoonful of castor sugar. ½ pint of new milk. There are a number of recipes in this book giving savoury ways of preparing them. VEGETABLES GREEN VEGETABLES (General Remarks). 5 eggs. which are so important to our system. and fry the omelet till lightly browned. double it. and serve at once. cinnamon and sugar to taste. of butter. Smooth the wheatmeal with the milk. The inside of the omelet should remain creamy.size of the dish on which it is to be served. and pour the mixture into the hot butter. Green vegetables are generally boiled in a great deal of salt . 2 oz. of butter. Sift sugar over it. and I will now make a few remarks on the cooking of plain vegetables. stir in the sugar. and serve immediately. 2 tablespoonfuls of water. The English way of boiling them is not at all a good one. and turn it on to a hot dish. Make the butter boiling hot in a frying-pan. 4 eggs. SWEET OMELET (3). Fry a pale golden colour. 1 oz. are lost through it. I have not given recipes for the cooking of plain greens. Serve immediately with sugar sifted over it. SWEET OMELET (2). as they are prepared very much alike everywhere in England. as most of the soluble vegetable salts. Melt the butter in an omelet pan. some raspberry and currant jam. and mix with the other ingredients. and fry till lightly browned.

they should be placed over the fire after the water has been strained. this should be saved as stock for soups or sauces. Scotch kail. &c. artichokes. or a few very finely chopped eschalots and some of the juice previously strained. cook it a few minutes longer. Brussel sprouts. sea kale. Potatoes also require a good deal of care. and serve it with slices of hard-boiled egg on the top. of greens) and a little salt. which cannot always be stewed in a little water. the potatoes should be lightly shaken to allow the moisture to steam out. when quite tender it is strained. and adding a small piece of butter (1 oz. a little nutmeg. A much better way for all vegetables is to cook them in a very small quantity of water. is added to bind the spinach with the juice. cauliflower. When peeled. this is drained off when they are tender. with a little salt. turned on to a board. and the vegetables then served. parsnips. and chopped very finely. any water which is not absorbed should be thickened with a little Allinson fine wheatmeal and eaten with the vegetables. then it is returned to the saucepan with a piece of butter. such as Cabbages. Potatoes which have been baked in their skins should be pricked when tender. carrots are particularly pleasant with parsley sauce. When the greens are tender. In the case of vegetables like asparagus.. A great number of them.water. turnip-tops. to 2 lb. &c. potatoes are plainly boiled. smoothed in 1 or 2 tablespoonfuls of milk. Spinach is a vegetable which English cooks rarely prepare nicely.. Savoys. carrots or celery. can be prepared this way. the Continental way of preparing it is as follows: The spinach is cooked without water. When the spinach is cooking a little Allinson fine wheatmeal. or the skins be cracked in . This makes them mealy and more palatable. Most of these vegetables are very nice with a white sauce.

pour it over the artichokes. after being boiled in a little water. Make a sauce of the milk and meal with seasoning. and is most delicious in that way. of artichokes. cabbage. &c. ¾ pint of milk. parsnips. 2 oz. ARTICHOKES À LA PARMESAN. remove it from the fire. beat up the egg with the lemon juice and add both to the sauce. 2 lbs. A very palatable way of serving potatoes. I may just mention that Scotch kail. 2 lbs. in order that they should brown evenly. or steamed with or without the skins. of artichokes. of grated Parmesan or any other cooking cheese. 1 egg. juice of ½ a lemon. otherwise they very soon become sodden. turnips. cut them into slices ½ an inch thick and place them on a dish. 1 tablespoonful of Allinson fine wheatmeal. for instance. when the sauce has thickened. should be treated exactly as spinach. juice of ½ a lemon. Scotch kail. sprouts. and serve the same with sauce as above. . This is not a very hygienic way of preparing potatoes. ¾ pint of milk. 1 oz. Peel the artichokes. From a health point of view they are best baked in their skins. and boil them in water until tender. or vege-butter. of Allinson fine wheatmeal. 1 egg. swedes.some way. ARTICHOKES À LA SAUCE BLANCHE. and serve. is to peel them and bake them in a tin with a little oil or butter. they should be turned occasionally. Any way of preparing greens is better than boiling them in a large saucepanful of water and throwing this away. Proceed as in the recipe for “Celery à la Parmesan. A good many vegetables may be steamed with advantage. an onion cooked with it greatly improves the flavour. pepper and salt to taste.” add the cheese to the sauce.

or water if milk is not handy. and a very little salt. and let them simmer for ten minutes. and boil gently and steadily for 20 to 30 minutes. cut the cabbage in four pieces lengthways. Let it cook very gently for 2 hours. Remove the outer coarse leaves. Wash the cabbage as often as is necessary in pure water after this to clean it and remove the salt. Now put them into a saucepan. Tie them up into bundles.ASPARAGUS (BOILED). . Make a white sauce as directed in the recipe for “Onions and white sauce. and well wash the pieces in salt water. Set it over the fire with ½ pint of water. and put them into cold water as they are done. Scrub and wash as many carrots as are required. when it is quite tender. CARROTS WITH PARSLEY SAUCE. CABBAGE. 1 oz. cover with boiling water. Cook them in a little water or steam them until quite tender. and serve. and then shred it up fine.” and stir into it a handful of finelychopped parsley. boil it up. Pour the sauce over the carrots. of butter. and cut them all the same length. Serve with them rich melted butter in a tureen. CAULIFLOWER WITH WHITE SAUCE. and dish on to rounds of toast with the points to the middle. Serve very hot with baked potatoes. Scrape the white parts of the stalks quite clean. a dash of pepper. smooth this with a little milk. Take them out of the water as soon as they are tender. The salt is added because it kills any insects which may be present. add a little salt. the liquid can be thickened with a little fine wheatmeal. then slice them and place them in a saucepan.

1 cupful of breadcrumbs. and serve with white sauce. Add a little pepper and salt. Boil the milk with the butter. of butter. CELERY (STEAMED) WITH WHITE CHEESE SAUCE. butter. strew it well with some of the breadcrumbs. and last add the grated cheese and seasoning. pour the sauce over. 1 dessertspoonful of Allinson cornflour. and add the egg well beaten. place the celery on it. of butter. CELERY (STEWED) WITH WHITE SAUCE. After soaking. drain it and put it into the stewpan with the milk. Have ready some Allinson plain rusks on a flat dish. pepper and salt to taste. sprinkle the rest of the breadcrumbs over the top. thicken it with the cornflour smoothed first with a spoonful of water. ½ oz. put the butter over it in little bits. 1-1/2 oz. let the sauce simmer. 1 oz. 1 egg. 1 oz. stirring it until the cheese is dissolved. put it aside to cool a little. . Prepare the celery as in previous recipe. CELERY (ITALIAN).Trim the cauliflower. pepper and salt to taste. which consists of a large saucepan over which is fitted a perforated top. Butter a shallow dish. Put it into salt water to force out any insects in the cauliflower. pepper and salt. boil it in water for 10 minutes. leaving it in long pieces. ½ pint of milk. and pour in the celery. of grated cheese. cutting away only the bad and bruised leaves and the coarse part of the stalk. and place it in a vegetable steamer. Simmer the celery gently until tender. and let the celery steam for 1-1/2 hours. and bake the celery until brown. 2 heads of celery. For the sauce you need: 1 pint of milk. and serve very hot. Cut up the celery into pieces. wash it well in fresh water and boil quickly until tender.

1-1/2 oz. of mushrooms. ½ pint of milk. ½ teaspoonful of herbs. slice the onions. 1 dessertspoonful of flour. and fry them for 10 or 15 . If the leeks are gritty cut them right through and wash them well. juice of ½ a lemon. pepper and salt to taste. Tie the leeks in bunches and steam them until tender. which will take about 1 hour. 1 lb. then stir in the yolk of egg with the lemon juice. have the water and butter ready in a saucepan with the herbs. MUSHROOMS (STEWED). 1 oz. wash well and cut up in pieces about 3 inches long. and serve. Put the leeks on pieces of dry toast on a flat dish. ONION TORTILLA. LEEKS. Stew the mushrooms in this for 10 to 15 minutes. pour the sauce over them. 1 lb. ½ saltspoonful of nutmeg. ½ pint of water. which will take about 1-1/2 hours. Remove the outer hard pieces from the celery. Peel and clean the mushrooms. and if necessary use a brush to get out the sand. 2 oz. and serve. of butter. of butter or oil. Melt the butter in a frying-pan. of Spanish onions. and seasoning. Set over the fire with ½ pint of water.2 or 3 heads of celery (according to quantity required). 3 eggs. add the thickening and the milk. Remove the coarse part of the green stalks of the leeks. and serve. and wash them in water with a dash of vinegar in it. saving them for flavouring soups or sauces. pepper and salt to taste. Wipe them dry with a cloth. Let cook gently until the celery is quite tender. Let all gently simmer for a few minutes. Thicken with the cornflour. 1 dessertspoonful of Allinson cornflour. the butter and seasoning. of butter. the yolk of 1 egg. Make a white sauce as for the cauliflower.

. and stew the onions for 20 minutes. 2 lbs. Eat with wholemeal toast. Wash the kail. vege-butter. add them to the onions. or oil. This is very savoury. add pepper and salt to taste. and bake them for 3 hours. season with pepper and salt. let it cook for a minute. Keep them covered for 2 hours. and cut away the coarse stalks. dust them over with pepper and salt. of butter on each large onion. ONIONS (BRAISED). or half that quantity on small ones. add pepper and salt. and brown it very slightly. Then add enough water to make gravy. Then add some of the drained-off kail wafer and stir it smooth with the browned flour. and fry the whole a light brown on both sides. pepper and salt to taste. of butter. boil it for 1-1/2 to 2 hours in a small quantity of water. Scotch kail is best after there has been frost on it. and let them brown after that. SCOTCH OR CURLY KAIL. ONIONS (SPANISH) (BAKED). and fry them a nice brown in the butter. Drain it when soft and chop it fine like spinach. Into the saucepan in which the kail was cooked put a piece of butter. Return the chopped Scotch kail to the saucepan. beat the eggs. and put in a baking-dish with ½ oz.minutes. making an incision crossways on the top. melt it. Baste the onions from time to time with the butter. of onions. SPINACH. 2 oz. and serve. Peel and slice the onions. and is much liked. adding a chopped up onion. and stir into it 1 tablespoonful of Allinson fine wheatmeal. Peel as many onions as are required.

EGG COOKERY. and pour a white sauce over them. Mash them up in a saucepan over the fire. mixing with them 1 oz. then strain it through a colander. Peel and wash the turnips. TURNIPS (MASHED). Return the spinach to the saucepan. stirring it a few times to prevent it burning. of butter. Pile the mashed turnips on a flat dish. when melted. Put a piece of butter in the saucepan in which the spinach was cooked. mix it well with the butter and meal. As they are a highly nutritious article of food. they should not be indulged in too freely. and steam them until tender. Have ready 1 or 2 hard-boiled eggs cut in slices. add pepper and salt to taste. They can be prepared in a great variety of ways. Eggs .Wash the spinach thoroughly. and set it over the fire in a saucepan without any water. Eggs are a good food when taken in moderation. until enough water has boiled out of the spinach to prevent it from catching. Let the spinach cook 20 minutes. of spinach. and few cakes are made without them. Eggs are a boon to cooks. an even tablespoonful of the meal. of butter. Use 1 oz. Heat it gently at first. and the juice of ½ a lemon to 4 lbs. Let the spinach heat well through before serving. They enter into a great many savoury and sweet dishes. and a little lemon juice. and add as much of the strained-off water as is necessary to moisten it. stir into it a spoonful of Allinson fine wheatmeal. and keep stirring the meal and butter for 1 minute over the fire. and decorate the spinach with them. pressing the water out with a wooden spoon or plate. especially when dishes are wanted quickly. as enough water will boil out of the spinach to cook it.

A fresh egg looks clear and transparent. Eggs are most easily digested raw or very lightly boiled..11 Nitrogen .12 1.. Duck’s egg.11 15. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg.. so that one week they stand the pointed end down....24 Fat . If they are not covered with water there is less danger of them cracking.00 ====== ====== Eggs take a long time to digest if hard boiled. next week the rounded end down. All the fat of the egg is contained in the yolk.. APPLE SOUFFLÉ. but the white of the egg is pure albumen (or nitrogen) and water. in fact everything required for building up the organism of the young bird... set the basin or saucepan on the side of the stove.49 Mineral matter 1....22 71. Water . and best cooked thus for invalids. Eggs often crack when they are put into enough boiling water to well cover them. 12. whilst stale ones look cloudy and opaque. owing to the sudden expansion of the contents... There are various ways of preserving eggs for the winter.-----100.00 100. 74.. and every week turn the eggs. . One can easily tell stale eggs from fresh ones by holding them up to a strong light. and let it stand just off the boil for five or six minutes. 12. one of the best is by using the Allinson egg preservative.16 -----. Keep these stands in an airy place in a good current of fresh air.contain both muscle and bone-forming material... Another very good way is to have stands made with holes which will hold the eggs. The best way of lightly boiling an egg is to put it in boiling water..55 12...

4 eggs. CHEESE SOUFFLÉ. 1 gill of milk. into the mixture. Smooth the cornflour with the milk. 1 oz. mustard. and salt to taste. and stir into it gradually the yolks . beat the yolks well. of butter. Bake for 20 minutes in a moderately hot oven. pepper. one by one. and vanilla essence to taste. Beat them quite smooth. and mix them with the apple mixture. and bake the Soufflé for 15 minutes. Turn into a basin. and stir until the mixture is set and comes away from the sides of the saucepan. 1 oz. mix them lightly with the rest. Pare. and stir until it boils. 5 eggs. of the crumb of the bread. 1 oz. 8 oz. 2 oz. 2 large bars of chocolate. of butter. Whip the whites of the eggs to a stiff froth. 3 oz. of castor sugar. pepper. and the juice of 1 lemon. Cream the butter. cooking cheese. of castor sugar (or more if the apples are very sour).4 eggs. 6 oz. Grate the cheese and stir it in. beating all well. of Parmesan or other good dry. and pour the whole into a buttered Soufflé tin. and salt. 4 apples. and drop the yolks of the eggs. separate the yolks of the eggs from the whites. then turn the mixture into a basin to cool. and let the mixture cool. turn the mixture into a buttered Soufflé tin. mix it lightly with the other ingredients. of Allinson cornflour. CHOCOLATE SOUFFLÉ. Pour in the milk. 2 oz. and mix it with the apples. and serve at once. season with mustard. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. of Allinson fine wheatmeal. Melt the butter in a saucepan. and return them to the stewpan. cut up. 1 gill of new milk or half milk and half cream. stir in the wheatmeal. Whisk the whites to a stiff froth. Separate the yolks from the whites of the eggs.

break the eggs over it. the sugar. chop them very fine. Add vanilla and the whites of the eggs whipped to a stiff froth. 1 cooking apple. and salt to taste. and season to taste. pepper. and serve immediately. 6 hard-boiled eggs. 1 oz. Let it simmer for 10 minutes. then rub through a sieve. To each egg ½ its weight in grated cheese and a ½ oz. and heat them up in the sauce. If the Soufflé is baked in a cake tin. 1 teacupful of milk. 1 medium-sized English onion. Smooth the curry and wheatmeal with a little cold water. Previously soak the bread in milk or water. and thicken the sauce with it. mix in the cheese. and fry them in the butter in a stewpan until brown. of butter. pepper and salt to taste. Bake in a moderate oven until the eggs are just set. CURRIED EGGS. pour into it the thickened milk. 1 dessertspoonful of Allinson fine wheatmeal. thickened with 1 dessertspoonful of Allinson fine wheatmeal. Add ½ pint of water and a little salt. and chocolate.of the eggs. serve very hot on a flat dish. Whip up the eggs. a little . mustard. Return the sauce to the stewpan. 6 eggs. Prepare the onion and apple. of butter (if only 1 egg is prepared ½ oz. of butter must be used). Bake ¾ of an hour. 1 teaspoonful of curry powder. and add to it the other ingredients. and salt to taste. sprinkle the cheese over them. and pour the mixture into a buttered pie-dish or cake tin. Butter a pie-dish. add 1 dessertspoonful of water for each egg. 2 oz. as in the previous recipe. of grated cheese. Squeeze it dry. a serviette should be pinned round it before serving. EGG AND CHEESE FONDU. EGG AND CHEESE. shell the eggs.

This is an extremely tasty French dish. Beat up the eggs and stir them into the cooled tomatoes. Heat the butter in a frying-pan or small stewpan. with sippets of Allinson wholemeal toast. 4 eggs. and mix all well together. break the eggs carefully into it without breaking the yolks. and use for sandwiches. and cook the tomatoes in it until most of the liquid is steamed away. adding seasoning to taste. Make the mayonnaise as follows.made mustard. and serve. which should be well seasoned. The mixture. 1 lb. 1 teacupful of tinned tomatoes or ½ lb. 4 eggs. EGG AND TOMATO SAUCE. of butter. until it becomes a smooth and thickish mass. Serve very hot. Cut the potatoes and eggs into slices. of cold boiled potatoes. then turn the mixture into a bowl to get cold. pepper and salt. If fresh tomatoes are used. set aside to cool. add the lemon juice. pepper and salt to taste. dust them with pepper and salt. and ½ oz. Melt the butter in a flat dish. 1 oz. when cold. the yolks of 2 eggs. 1 saltspoonful of . fresh ones. Heat the tomato sauce. When hot stir in the mixture of egg and cheese. and place the dish on the stove until the eggs are set. Keep stirring it with a knife. 6 hard-boiled eggs. of butter. 1-1/2 gills of good salad oil. EGG AND TOMATO SANDWICHES. is excellent for sandwiches. and pour it over the eggs. they should be scalded and skinned before cooking. Stir the eggs and tomatoes with a knife until set. and pepper and salt. Melt the butter in a frying-pan. EGG SALAD WITH MAYONNAISE. 1 teacupful of tomato sauce. the juice of ½ a lemon. Put on hot buttered toast.

½ pint of milk. Great care should be taken. Drop the oil into them. Mix part of it with the eggs and potatoes.mustard. garnish with watercress. and pour the rest over the salad. and salt to taste. EGG SALMAGUNDI WITH JAM. especially in the beginning. ½ a teacupful of cream or milk. stirring with a wooden spoon quickly all the time. and some butter. nutmeg. Melt the butter in a frying-pan. the juice of ½ a lemon. shelled and sliced. Stir in some jam. . When the mayonnaise gets very thick add carefully a little lemon juice to thin it down. drop by drop. Pour the mixture into the butter. 6 hard-boiled eggs. pepper. Allinson rusks. 4 eggs. the curdled mayonnaise. some apricot or other jam. drop by drop. Beat the eggs. as the eggs easily curdle when the oil is stirred in too fast. Vinegar may be used instead of lemon juice if the latter is not conveniently had. EGG SAVOURY. and mix with them the cream or milk and the lemon juice. then add again oil and lemon juice alternately until all the oil is used up. or bread fried in butter. Taste the mayonnaise. Smooth the mustard with a little lemon juice. and stir it over the fire until it thickens. Should an accident happen. beat up another yolk of egg and start afresh with a little fresh oil. The mayonnaise should be made in a cold room. lemon juice. of butter. some very thin slices of bread and butter. as it may curdle if made in a hot room. and stir it in last of all with sufficient pepper and salt. pepper. in summer use 1 large breakfastcupful of boiled and chopped spinach. Take a clean cold basin. and add lemon juice or seasoning as required. and salt to taste. and when going on well stir in. 1 oz. and place in it the yolks of the eggs beaten up. in winter Scotch kale prepared the same way. and serve with lady fingers.

remove the vanilla. Place a few bits of butter on the top. 6 eggs. dust these with pepper and salt. Pour over the whole the milk. pepper and salt to taste. dust with nutmeg. and fry it brown in the butter. sugar to taste. Have ready the whites of eggs whipped to a stiff froth. let it simmer for a few minutes until the egg snow has got set. 1 Spanish onion. EGGS À LA DUCHESSE. remove the snowballs with a slice. taking care not to curdle them. Let the milk cool a little. and 2 tablespoonfuls of breadcrumbs. 1 tablespoonful of Allinson cornflour. and sprinkle with breadcrumbs. but do not allow it to boil. 1 quart of milk. thicken the milk with it. Splice the vanilla and let it boil with the milk and sugar. which will only take a few minutes. 1 teaspoonful of vinegar. smooth the cornflour with a spoonful of water. break the eggs over them. beat up the yolks of the eggs. of butter. 4 eggs. mix them carefully with the milk. or until brown. Spread the onion on a buttered dish. drop it in spoonfuls in the boiling milk.Butter a pie-dish and line it with slices of bread and butter. Let the mixture cool. Spread a layer of spinach and a layer of slices of eggs. pour the custard into the glass dish. serve when quite cold. and bake the savoury from 20 to 30 minutes. pepper. a piece of vanilla 2 inches long. Half the quantity will make a fair dishful. EGGS À LA BONNE FEMME. Repeat the layers. and place them in a glass dish. stir the whole over the fire to let the eggs thicken. and finish with a layer of bread well buttered. . and salt. Peel and slice the onion. add the vinegar and seasoning when done. 1 oz. but not pouring it over the snow. and let it cook gently for 2 or 3 minutes. and bake until the eggs are set.

set them in cold water. 2 oz. and add the onion and herbs. of butter. meanwhile beat up the eggs. and will make a nice side dish for dinner. 1 large breakfastcupful of cold boiled cabbage. fill the whites of the eggs with the mixture. pepper. and season with pepper and salt. and some paste rolled thin. pepper and salt to taste. and proceed as follows: Chop up the onion very fine with the sage and parsley. EGGS AU GRATIN. 3 hard-boiled eggs. FORCEMEAT EGGS. and a little cold water. 2 tablespoonfuls of breadcrumbs. 3 eggs. made of 6 oz.EGGS AND CABBAGE. ½ oz. and take off the shells. Warm the cabbage with the butter and the milk. of butter. Boil the eggs for 10 minutes. and dust with nutmeg. Slice the eggs. or ½ teaspoonful of dried powdered sage. of grated cheese. and bake until the pastry is . a little nutmeg. 1 small English onion. and bake for 20 minutes. Bake until the breadcrumbs begin to brown. pepper and salt to taste. Cut them in half lengthways. Spread the breadcrumbs over the top. 1 teacupful of milk. Any kind of cold vegetables mashed up can be used up this way. enclose them in paste. of butter or vege-butter. Turn the mixture into a shallow buttered pie-dish. brush them over with the white of egg. of Allinson fine wheatmeal. a few leaves of fresh sage. 6 eggs. sprinkle them thickly with the grated cheese. Mix all together and season with pepper and salt. and salt. 1-1/2 oz. and scatter the butter in bits over the breadcrumbs. Pound the yolks very fine. 1 oz. a few sprigs of Parsley. and pepper and salt to taste. place them on a well-buttered flat baking dish. Put the halves together. remove the yolks.

thicken it with the flour. and put them into the sauce. stir into it the wheatmeal. of mushrooms. and stew them in ¾ of a teacupful of water. 6 oz. FRENCH EGGS. wash. cut them into quarters lengthways. add the mushroom liquor. drain off the liquid. smoothed previously with a little cold milk. heat all well through. pepper. which should be a teacupful. Separate the yolks from the whites . 1 oz. 6 hard-boiled eggs. 1 dessertspoonful of finely chopped parsley. and serve on sippets of toast. 1 oz. adding the parsley. and turn all into a basin and let it cool a little. ½ pint of milk. and serve with sippets of toast laid in the bottom of the dish. and salt to taste. 1 oz. 4 eggs. and when this is well mixed with the butter. Stew the mushrooms in the butter. of butter. chop up the eggs and mix them with the mushrooms. which will take about 15 minutes. of butter. of Allinson fine wheatmeal. 1 teaspoonful of parsley chopped very fine. When the mushrooms have stewed 10 minutes. pepper and salt to taste. 4 hard-boiled eggs. Then stir in the mushrooms. put in the parsley. pepper and salt. Serve with vegetables and sauce. 1 dessertspoonful of Allinson fine wheatmeal. of mushrooms. ¼ lb. of butter.done. and cut in small pieces the mushrooms. stirring the mixture well until quite smooth and thick and coming away from the sides of the saucepan. and season well. Melt the butter in a little saucepan. Boil the milk with the butter. When the milk is thickened shell the eggs. Peel. MUSHROOM SOUFFLÉ. 1 oz. MUSHROOM AND EGGS. nutmeg. Last of all. season to taste.

of the eggs. and bake the Soufflé 15 minutes. ¼ lb. Quite newly laid eggs take a little longer. Poached eggs are also a very nice accompaniment to vegetables. when it will make a slight crackling noise. ½ oz. as the eggs will then set more quickly. Cream the butter in a basin. Turn the mixture into a buttered pie-dish or Soufflé tin. Always have plates and dishes very hot for all kinds of egg dishes. of castor sugar. which will take about 2 minutes. then stir in the potatoes and breadcrumbs. and slip them on the toast. Stir in the yolks of the eggs. Turn the mixture into a wellbuttered dish. of butter. and 1-1/2 oz. of ground almonds (half bitter and half sweet). when they are served laid on the vegetables. &c. of sifted breadcrumbs. and mix them lightly with the rest. 4 eggs. Unless an egg-poacher is used. . POTATO SOUFFLÉ. Season to taste. Have ready hot buttered toast. eggs are best poached in a large frying-pan nearly filled with water. Whip up the whites of the eggs to a stiff froth. POACHED EGGS. of cold boiled and grated potatoes. and bake in a moderately hot oven from ¾ of an hour to 1 hour. Scotch kale. which is done by stirring it round the sides of the basin until soft and creamy. Each egg should first be broken into a separate cup. A little vinegar and salt should be added to the water. and last of all the whites of the eggs whipped to a stiff froth. and stir each yolk separately into the mixture in the basin. beat for 10 minutes. and almonds. and then slipped into the rapidly boiling water. 6 oz. 2 oz. the sugar. cover them up and allow them to boil only just long enough to have the whites set. like spinach. remove the eggs from the water with an egg-slice..

sugar to taste. with alternate layers of ratafias. Butter the cups as in the last recipe. sprinkle well with parsley. then stir in the yolks of the eggs well beaten. RICE SOUFFLÉ. Bake from ½ an hour to ¾ of an hour in a moderately hot oven. the whites of the eggs whipped to a stiff froth. To each egg take 2 tablespoonfuls of cream or milk. ½ pint of milk. stirring all until the mixture is quite smooth and thick and comes away from the sides of the saucepan. pepper. and salt. nutmeg. and lastly. season with nutmeg. of Allinson fine wheatmeal. Let it cool a little. 2 oz. and stir them lightly into the mixture. and serve immediately with stewed fruit. and serve at once.RATAFIA SOUFFLÉ. and let all cool. and . a little chopped parsley. 2 oz. 6 eggs. the grated rind of ½ lemon. Have ready a buttered Soufflé tin. Sprinkle with castor sugar. of butter. stir in the flour. Turn the mixture into a buttered pie-dish or cake tin. Melt the butter in a saucepan. of rice. and 1 oz. sugar. 2 oz. pour the mixture into it. of castor sugar. the sugar. pepper. Whip the whites of the eggs to a stiff froth. When the rice is tender remove the peel. of ratafias. and then add the milk. and beat each separately into the rice for 2 or 3 minutes. 1 pint of milk. Separate the yolks of the eggs from the whites. of butter. 2 oz. 3 oz. and a slice of hot buttered toast. SAVOURY CREAMED EGGS. and the lemon peel. beat up the eggs. Stew the rice in the milk with the butter. and bake the Soufflé for 20 minutes in a hot oven. 6 eggs. vanilla essence or the peel of ½ a lemon. if the latter is used for flavouring. or flavour with vanilla essence. the lemon rind. and salt to taste. mix well.

adding (instead of cheese) the parsley and onion. wheatmeal. Pour it over the eggs. 1 teaspoonful of powdered sage. grease a shallow dish with part of the butter. some oil. 5 hard-boiled eggs. 1 oz. 1 breakfastcupful of Allinson breadcrumbs. beat up the eggs. Shell and quarter the eggs. ½ pint of milk. SAVOURY SOUFFLÉ. of butter. of cheese.” Serve hot. 1 oz. of butter. and scatter them over the breadcrumbs. 1 dessertspoonful of Allinson fine wheatmeal. vege-butter. 1 oz. SCALLOPED EGGS. 1 egg. or butter for frying. . cover them completely with a thick layer of forcemeat.proceed as in “Sweet Creamed Eggs. cover with breadcrumbs. and put the eggs in it. ½ dozen hard-boiled eggs. and cheese. and seasoning. and 1 oz. Beat the forcemeat smooth. Proceed as in Cheese Soufflé. of butter. pepper and salt to taste. cut the rest of the butter in little pieces. Serve with brown gravy. adding seasoning to taste. and fry them a nice brown. Allinson fine wheatmeal. Grate the onion. 3 tablespoonfuls of brown breadcrumbs. and mix them together with the breadcrumbs. pepper and salt to taste. Bake till nicely browned. 1 dessertspoonful of finely chopped parsley. Make a thick sauce of the milk. herbs. 1 dessertspoonful of finely minced spring onions. SPINACH TORTILLA. 1 Spanish onion. 1 tablespoonful of finely chopped parsley. 1 oz. SCOTCH EGGS. 4 eggs. 1 gill of milk. shell the eggs. melt the butter.

½ oz. 3 slices of hot buttered toast. and season well with pepper and salt. or new milk.4 eggs. 8 Spanish olives. flavoured with grated cheese. Heat the butter in a frying-pan. add the butter and pepper and salt. and serve on a very hot dish. stir in the eggs over a mild fire. Whip the eggs up well. a teacupful of boiled chopped spinach. . STUFFED EGGS. lemon juice and pepper and salt to taste. and mix all well. This quantity will suffice for 3 persons. 4 eggs. SWEET CREAMED EGGS. and fry it lightly in the butter. 1 thin slice of buttered toast. Pour some thick white sauce. Fill the whites of the eggs with the mixture. Sprinkle the lemon juice over the spinach. of butter. Serve hot. Beat the eggs and pour them into the mixture. sugar and vanilla to taste. 4 hard-boiled eggs. 1 teaspoonful of strawberry or raspberry and currant jam. and take the mixture from the fire directly it gets uniformly thick. removing the egg which sets round the sides and on the bottom of the frying-pan. which should be previously stoned and minced fine. It should not be allowed to cook until hard. of butter. 1 oz. and set the other side. Serve hot. Halve the eggs lengthway. Keep stirring the mixture with a knife. let the tortilla set. add a dessertspoonful of water for each egg. and place the eggs on it. Pound these well. and carefully remove the yolks. pepper and salt to taste. on a hot dish. of butter. pepper and salt. STIRRED EGGS ON TOAST. To each egg allow 2 tablespoonfuls of cream. then turn it with a plate. and mix them with the olives. and pepper and salt to taste. Place the stirred eggs on the toast. 1 oz.

have ready the sauce hot. 4 hard-boiled eggs. SWISS EGGS. Beat up the eggs. grate the rest of the cheese. 3 oz. mix them with the tomato juice. beat up the eggs with the cream or milk. Cover each cup with . 1 tablespoonful tarragon vinegar. and bake them in a quick oven for 5 to 7 minutes. On these break the eggs. Lay them in a buttered pie-dish. sugar and vanilla. tarragon. Spread the butter on a flat baking dish. 4 eggs. pepper and salt to taste. To each egg take 2 tablespoonfuls of tomato juice. Batter a cup for each egg. serve with fried croûtons round. of Gruyère cheese. 1 teaspoonful of finely chopped parsley.Butter as many cups as eggs. lay on it some very thin slices of the cheese. pepper and salt to taste. and tarragon vinegar. season to taste. which should reach only half-way up the cups. and divide the mixture into the cups. and steam the eggs until they are set—time from 8 to 10 minutes. stand the cups in a stew-pan with boiling water. mix it with the parsley. Turn the eggs out on the buttered toast. 2 yolks of eggs. TARRAGON EGGS. 1 oz. reckoning 1 egg for each person. and mix it into yolks. Boil the eggs for 7 minutes. and serve hot or cold. ½ pint white sauce. strew this over the eggs. Place the jam in the centre of the cup. 1 teaspoonful chopped tarragon. and bake for 10 minutes. of butter. which has been strained through a sieve. Cover each cup with buttered paper. Pour over the eggs. and divide into the buttered cups. and cut them into slices. keeping the yolks whole. TOMATO EGGS.

WATER EGGS. and steam the eggs for 10 minutes. pour into a buttered Soufflé pan. of fresh tomatoes or a teacupful of tinned tomato. 1 clove of garlic or 2 shalots. season with pepper and salt. and bake 15 minutes. and two dinners each week . Serve the eggs on buttered Allinson wholemeal toast. Strain the mixture through a sieve into the dish in which it is to be served. When the butter is hot. of butter. and bake until set. Pulp the tomatoes through a sieve. pepper and salt to taste. place them in a saucepan with boiling water. 4 eggs. stir them with the other ingredients. and add to them the sweetened water. Beat the eggs well. and stir until the mixture is thickened and comes away from the sides of the pan. or chop up very finely the shalots. in it. 1 oz. place it in a larger dish with boiling water in a moderately hot oven. for very few know the value of them. 4 eggs. 1-1/2 oz. then the tomato pulp. SALADS These wholesome dishes are not used sufficiently by English people. of Allinson fine wheatmeal. stir in the wheatmeal. ¼ lb. 1 oz. Serve hot or cold.buttered paper. Rub the garlic round a small saucepan. and melt the butter. All may use these foods with benefit. the rind and juice of ½ a lemon. whip up the whites of the eggs. then proceed as before. Boil the sugar and lemon rind and juice in ½ pint of water for 15 minutes. stirring in one yolk after the other. and mix them with the butter. of sugar. TOMATO SOUFFLÉ.

3 boiled potatoes. or celery root. and vinegar. and vinegar. CHEESE SALAD. In winter. a layer of sliced tomatoes. salt. rheumatism. stone in the kidney or bladder. A little mayonnaise is an improvement. celery. salads may be made with endive. milk or bread pudding. into which had been smoothly mixed a little mustard. Salads are invaluable in cases of gout. oil. pepper. . salad oil. but makes it rich. and supply the system with vegetable salts and acids in the best form. watercress. Cut up finely the cauliflower and potatoes when cold. some mustard and cress. and vinegar are added as above. and two hard-boiled eggs. A medium-sized boiled cauliflower. salt. CAULIFLOWER SALAD. mix well with the dressing. or even finely cut raw red or white cabbage.of them with Allinson wholemeal bread will prevent many a serious illness. also sliced. Add salt and pepper. round lettuces. add pepper. and in a gravelly condition of the water and impure condition of the system. oil. As a second course. Boil potatoes and artichokes separately. and then over all put a nice layer of grated cheese. mix. 2 or 3 tablespoonfuls of oil. Put some finely shredded lettuce in a glass dish. They are natural food in a plain state. gallstones. and pepper and salt to taste. CUCUMBER SALAD. mustard and cress. cut into slices. eat with Allinson wholemeal bread. ARTICHOKE SALAD. and over this put some young sliced onions. juice of ½ a lemon. Serve with a dressing composed of equal parts of cream.

sprinkling pepper and salt in between. of cold boiled potatoes. pour over the mayonnaise. juice of 1 lemon. 6 hardboiled eggs. Put the sliced cucumber into a salad dish. and garnish it with nasturtium leaves and flowers. mix together ½ a teaspoonful of salt. add the lemon juice and oil. grate a small onion and mix it with these. olives. and cut them in slices. 3 large boiled potatoes. 1 small beetroot. 2 or 3 tablespoonfuls of olive oil. 2 of salad oil. and garnish with more watercress. some spring onions. stir it well together. ONION SALAD. Boil potatoes that are firm and waxy when cooked. and 2 tablespoonfuls of olive oil. . Slice the potatoes.Peel and slice a cucumber. mix well together with the parsley and pepper and salt. and quarter the eggs. then add very gradually 1 tablespoonful of vinegar. and oil to taste. The quantity of oil should be about three times the amount of the vinegar used. 1 bunch of watercress. pepper and salt to taste. EGG MAYONNAISE. Eat with Allinson wholemeal bread. 1 lb. vinegar. 4 medium-sized cold boiled potatoes. ¼ of a teaspoonful of white pepper. Arrange them in a dish. and mix well once more. 1 teaspoonful of parsley. mix pieces of watercress with the eggs and tomatoes. a little tarragon vinegar. salt. stirring it all the time. POTATO SALAD (1). 4 tablespoonfuls of vinegar. let them soak in ½ gill of water. some mayonnaise. 1 large boiled Spanish onion. POTATO SALAD (2). Slice the onion and potatoes when quite cold. add pepper.

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

fill the mixture in a jar and keep closely covered. Inside this spread the spinach. A plateful of mashed potatoes. .pieces of orange may be advantageously mixed with the other ingredients. oil the butter and mix this and the lemon juice with the rest of the ingredients. Peel. when all is very thoroughly mixed. POTATO COOKERY POTATO BIRD’S NEST. 2 tablespoonfuls of Allinson fine wheatmeal. 6 oz. and place the eggs. Grate the rind of the lemons and pound it well with the sugar in a mortar. Beat all well together. POTATO CHEESECAKES. pepper and salt to taste. 1 oz. and a pinch of nutmeg. of butter. of sugar. add the potatoes very finely mashed. of mashed potatoes. 2 lbs. Serve as hot as possible. shelled. beat up the egg and mix it with the potatoes. Fry the mashed potatoes a nice brown in the butter. 3 hardboiled eggs. and grate the raw potatoes. 2 oz. 6 oz. and seasoning. When oranges are added to a salad the onion must be left out. 1 egg. then place it on a dish in the shape of a ring. flour. wash. and fry the mixture like pancakes in oil or butter. of butter. 2 lemons. POTATO CHEESE. on the top of this. POTATO CAKES 3 fair-sized potatoes. of spinach well cooked and chopped.

of butter. and 1 of the eggs well beaten. some bread raspings. Beat up the second egg.1 lb. Beat the butter with a fork until it creams. 1 pint of mashed potatoes. 3 eggs. some Allinson nutoil or butter for frying. and form the mixture into cakes. whip the yolks of the eggs well with the milk. flour. ½ a saltspoonful of nutmeg. 2 eggs. of grated cheese. of potatoes well mashed. POTATO PUFF. and stir in the other . also the other ingredients. pepper and salt to taste. mix it with the mashed potatoes. 1 whole egg. and fry a nice brown. 1 oz. add the cheese. pepper and salt to taste. ½ a teaspoonful of mustard. ½ pint of milk. turn the cakes into the beaten egg and raspings. of butter. beat the egg well. add the eggs well beaten. mustard. Serve with tomato sauce and green vegetables. the yolks of 2 eggs. POTATO CROQUETTES. and bake it ½ hour. of mashed potatoes. pepper and salt. Mix all well. Beat the butter. raspings. the rind and juice of ½ a lemon. of butter. and fry them in oil or butter until brown. Beat the potatoes well with the yolks of the eggs and the seasoning. ½ a saltspoonful of nutmeg. ½ lb. 1 gill of milk. 3 eggs. mix the potatoes with the butter. 1 oz. 4 oz. 1-1/2 oz. 2 oz. form the mixture into balls. of sugar. Melt the butter and mix it with the mashed potatoes. roll the balls in the egg and breadcrumbs. turn the mixture into a buttered pie-dish. 2 tablespoonfuls of Allinson fine wheatmeal. POTATO PUDDING. 1 lb. seasoning. of hot mashed potatoes. and a dessertspoonful of finely chopped parsley.

which will take from 10 to 20 minutes. Warm the butter until melted. 1 dessertspoonful of finely chopped parsley. and milk should be well beaten separately before being used. make the mixture into little rolls 3 inches long. and seasoning. seasoning to taste. pepper and salt to taste. 3 teacupfuls of mashed potatoes. and add this. Stone the olives and chop them up fine. and bake it for 1 hour in a hot oven. and dress . and the thyme. 1 oz. of butter. mix the meal. make the mixture into rolls. the yolk of 1 egg. let them soak with 3 tablespoonfuls of water. pepper and salt to taste.” POTATO SALAD (1). 18 olives. oil and lemon juice. butter. POTATO ROLLS (BAKED). Add the nutmeg. as the success of the dish depends on this. Chop up the onion fine. add a little milk if necessary. mix them with the onion and parsley. 1 boiled Spanish onion. 4 medium-sized cold boiled potatoes. and proceed as in “Potato Rolls. brush them over with a pastry brush dipped in Allinson nut-oil or hot butter and bake them on a floured tin until brown. and egg well together. parsley.ingredients. olive. Slice the potatoes. and last of all the whites of the eggs. a little nutmeg. The potatoes. 1 small onion minced very fine. of cold mashed potatoes. 3 tablespoonfuls of Allinson fine wheatmeal. beaten to a stiff froth. and a teaspoonful of powdered thyme. POTATO ROLLS (Spanish). the yolk of egg. mashed potato. and mix it with the mashed potatoes. Serve with brown sauce and vegetables. Turn the mixture into a buttered pie-dish. 2 lbs. 1 egg well beaten. Mix all well. season with pepper and salt. eggs.

and add this to the dressing. 2 hard-boiled eggs. Mash the yolks of the eggs and mix them with the lemon juice. 1 breakfastcupful of breadcrumbs. . 2 oz. 2 eggs well beaten. Turn the mixture into a salad bowl or glass dish. salt. 2 tablespoonfuls of Allinson salad oil. turn the mixture smoothly into a salad bowl or glass dish. POTATO SAUSAGES. of butter (or Allinson nut-oil). roll them in egg and breadcrumbs. and add this to the dressing. Mash the potatoes well with one of the eggs. POTATO SALAD (2). ½ pint of mashed potatoes. and seasoning. POTATO SALAD (MASHED). dressing. Chop the whites of the eggs up fine. 2 tablespoonfuls of Allinson salad oil. 1-1/2 pints of mashed potatoes. and lemon juice to taste. Any good salad dressing may be used. pepper. and garnish with parsley or watercress and beetroot. mustard. and fry them brown. pepper and salt to taste. add seasoning. and garnish with watercress and beetroot. and chopped whites of eggs well together. pepper and salt. ½ a saltspoonful of nutmeg.like any other salad. Mix the mashed potatoes. mash the yolks of the eggs quite fine and mix them smooth with the lemon juice. ½ a teacupful of milk. form the mixture into sausages. milk. Chop the whites of the eggs up very fine. 1 teaspoonful of mustard. 2 hard-boiled eggs. 1 pint of mashed potato. Make a dressing of the oil. mix all together. 2 tablespoonfuls of lemon juice and seasoning. 1 dessertspoonful of sugar. 1 teaspoonful of mustard.

a little nutmeg. Serve with vegetables and any savoury sauce. re-heat the whole again but do not allow it to boil. Brown the top with a salamander. of butter. Prepare potatoes as in “Milk Potatoes. POTATO SURPRISE. 3 oz. and bake them in a moderate oven until golden brown. Mix all well with the seasoning. Slice the eggs and beetroot. and piling it up high. 4 tomatoes. and brown the patties in the oven. if such is not handy. of grated cheese. 3 hard-boiled eggs. 1 pint of finely mashed potatoes. Mix the butter well with the mashed potatoes.” leaving out the parsley. to avoid the egg curdling. beat up. of butter. with a coal-shovel made red hot. . 1 tablespoonful of finely chopped parsley. let the potatoes go off the boil. and arrange alternate slices of egg and beetroot round the base of the potato snow. Butter 8 patty pans and line them with a thick layer of potato. season with a little pepper and salt. fill them with the mixture. 1 oz. of potatoes. place ½ a tomato in each. or. pepper and salt. Cover with mashed potatoes. pepper and salt to taste. 1 small beetroot. pass them through a potato masher into a hot dish. ½ oz. POTATO WITH CHEESE. add the egg and lemon juice carefully. with a little of the parsley and a dusting of pepper and salt. 1 egg with the juice of 1 lemon.POTATO SNOW (a Pretty Dish). grease some patty pans. 1 pint of mashed potatoes. 1-1/2 lbs. POTATOES À LA DUCHESSE. Boil the potatoes till tender. letting the mashed potato fall lightly.

of boiled potatoes. with little bits of butter on the top of the cakes. place them in a greased baking tin. spread the butter on the top. POTATOES (MASHED). and add the butter and seasoning. some Parsley. 1-1/2 lbs. and add seasoning to taste. of butter. ¾ pint of milk. which should be previously smoothed with a little milk or water. mix it well with the mashed potato. and garnish with parsley. add lemon juice. of boiled carrots. of butter pepper and salt to taste. 1 large English onion. salt and lemon juice to taste. bake the whole for ½ hour. smooth the curry powder with a little water. 1 dessertspoonful of fine wheatmeal. pepper and salt. 1 oz. ¾ lb. 1 oz. then . 6 good-sized potatoes parboiled. 2 eggs. pour this over the potatoes. and bake them a nice brown.POTATOES (BROWNED). turn out. POTATOES AND CARROTS. flour them well. Let the potatoes cook gently until soft. 1 oz. Mince the onion very fine and fry it a golden brown in the butter. then thicken with the meal. butter a mould. and serve. To mash potatoes well they should be drained when soft and steamed dry over the fire. Let all simmer for 2 or 3 minutes. beat the eggs well and mix them with the vegetables. Slice the potatoes into a saucepan and pour the milk over them. POTATOES (CURRIED). 1 teaspoonful of curry powder. 1 pint of mashed potato. form the mixture into cakes. fill it with the mixture. of butter. Mash the potatoes and carrots together. add seasoning.

pepper and salt to taste. POTATOES (MILK). Let the potatoes simmer in the sauce for 10 minutes. POTATOES (SAVOURY). thickened with Allinson fine wheatmeal. Then simmer a few minutes with the capers. taking care not to burn it. drain them and cut them in slices. piece of butter the size of a walnut. add the fried onion and seasoning and a little hot milk. 1 teaspoonful of vinegar. 1 tablespoonful of finely chopped capers. 1 finely chopped English onion to 1 pound of potatoes. pepper and salt to taste. Before serving mix into the sauce a spoonful of finely chopped parsley. and serve very hot. POTATOES (MASHED)(another way). add the capers and vinegar. Let all simmer until the potatoes are tender. add the milk and seasoning. Fry the onion a nice brown in the butter. Return them to the saucepan. Boil or steam potatoes in their skins. 1 tablespoonful of Allinson wholemeal. and serve. ¾ pint of milk.turn them into a basin and pass them through a potato masher back into the saucepan. POTATOES (MILK) WITH CAPERS. peel and slice them. add a piece of butter the size of a walnut (or more according to quantity of potatoes). When the potatoes have been passed through the masher back into the saucepan. and season with pepper and salt. and mash all well through over the fire with a wooden spoon. and when the milk boils add the wheatmeal. Mash all well through. . boil the potatoes till nearly tender. when soft. Make a sauce of milk. of potatoes. 1 lb. adding hot milk as required until it is a thick. creamy mass. and a little hot milk.

fill the potatoes with it. a little Allinson wholemeal. 1 clove of garlic. pour the milk over the whole. and seasoning. 1 breakfastcupful of milk. 1 oz. over this sprinkle pepper and salt. and serve. Serve with brown sauce. part of the butter. 3 eggs. pepper and salt to taste. Halve the potatoes. 1 oz. some of the onion. pepper and salt. leaving nearly 1 inch of the inside all round. ½ lb. adding a very little milk it the stuffing should be too dry. 2 onions chopped fine. shaking them occasionally to prevent burning. 1 teaspoonful of powdered sage. 6 large potatoes. Make a stuffing of the other ingredients. of butter. POTATOES (SCALLOPED). pepper and salt to taste. 1-1/2 breakfastcupfuls of breadcrumbs. 1 egg well beaten. of grated English onions. beat them well with the vinegar. 1 ditto of finely chopped parsley. Slice the potatoes. of small boiled potatoes. put into it a layer of potatoes. POTATOES (STUFFED) (1). 6 medium-sized boiled potatoes. Rub the inside of a basin with the garlic. .1-1/2 lbs. piece of butter the size of a walnut. Repeat this until the dish is full. and bake for 1 hour. tie the halves together. of butter. shake the whole well over the fire until thoroughly mixed. and bake them until done. 1 dessertspoonful of vinegar. 1 dessertspoonful of finely chopped onion. Slice the potatoes into the saucepan and let them stew gently for 15 minutes with the butter. onion. scoop them out. break the eggs into it. butter a pie-dish. and a little meal. and fried brown. and pour them over the potatoes. POTATOES (STUFFED)(2).

6 large boiled potatoes. 1 egg well beaten. 1 egg well beaten. and bake them 10 to 15 minutes. a cupful of breadcrumbs. ½ teaspoonful of allspice. brush over with a little oiled butter. Scoop the potatoes out as in previous recipe. Serve with vegetables and white sauce. allspice. bake the potatoes till tender. sugar. butter.6 large potatoes. of butter. brush them over with the rest of the butter (oiled). Chop the onion and apple fine and stew them (without water) with the butter. leaving ½ inch of potato wall all round. . scoop them out. 1 large English onion. scoop out most of the soft part and mash it up. and put them in the oven until well heated through. a piece of butter the size of a walnut. pepper and salt to taste. tie. Halve the potatoes as before. and serve them with brown sauce and vegetables. Halve the potatoes as before. of butter. adding the egg and seasoning. tie the halves together. Mash the scooped out potato well up with the cheese. mix all up together. fill them with the mixture. 6 large boiled potatoes. and seasoning. ½ oz. 1 Spanish onion. pepper and salt to taste. 1 dessertspoonful of sugar. POTATOES (TOASTED). and seasoning. Serve with vegetables and brown sauce. also a little milk if necessary. fill the potato skins. add the egg. POTATOES (STUFFED) (3). 1 oz. 1 large apple. POTATOES (STUFFED) (4). tie them together. pepper and salt to taste. of grated Gruyère or Canadian cheese. Mince the onion very finely and fry it a nice brown with the best part of the butter. 1-1/2 ozs. When quite tender sift in enough breadcrumbs to make a fairly stiff paste. fill the potatoes.

or Herb Gravy must be used with great caution.Cut cold boiled potatoes into slices. acidity. and when made with the liquor in which vegetables have been boiled they retain many valuable salts which would otherwise have been lost. The water in which vegetables (except cabbage or potatoes) have been boiled is better for making sauces than ordinary water. . APPLE SAUCE. and when they give up the use of flesh they are often at a loss for a good substitute. From a health point of view artificial sauces are not good. brush them over with oiled butter. Sauces may be useful in more ways than one. or skin eruptions of any kind. but when food is changed by cooking many persons require it to be made more appetising. and being fluid they cause the food to be more thoroughly broken up and made into a porridgy mass before it is swallowed. Brown Gravy. as they supply the system with fluid. SAUCES Flesh-eaters have the gravy of meat to eat with their vegetables. Brown the slices on both sides. but if made as I direct very little harm will result. The use of sauces is thus seen to be an aid to help down plain and wholesome food. and put it over a clear fire. biliousness. place them on a gridiron (if not handy. Fried Onion Sauce. as it is called. in a wire salad basket). When not too highly spiced or seasoned they help to prevent thirst. or not at all by those who are troubled with heartburn. When foods are eaten in a natural condition no sauces are required.

pepper and salt to taste. of apricot jam. Add the lemon juice. cut them up.” but plenty of boiled and chopped onions are mixed in it. Eat with vegetables or savouries. BOILED ONION SAUCE. Can also be served cold. Melt the butter in a frying-pan over the fire. ½ lb. A little mushroom or walnut ketchup may be added it desired. Serve hot or cold. Pare and core the apples. Put a tablespoonful of butter or olive oil into a frying-pan or saucepan. and serve. BROWN SAUCE (1). 1 oz. ½ a teaspoonful of mixed spice. stir into it the meal. of apples. boil it up and pass it through a sieve. 1-1/2 oz. re-heat. and thicken it with the cornflour. dredge in a tablespoonful of Allinson fine wheatmeal. with pepper and salt to taste. add sugar and spice. of sugar (or more. Remove the mace. ½ a teaspoonful of Allinson cornflour. make it hot. according to taste). BROWN GRAVY. brown this. This is made as “Wheatmeal Sauce. 1 gill of water. and seasoning.1 lb. This goes well with any plain vegetables. of Allinson fine wheatmeal. then add boiling water. APRICOT SAUCE. Dilute the jam with ½ pint of water. 1 oz. Stir in gradually enough boiling water to make the sauce of the thickness of cream. and pour the sauce over . a blade of mace. and let the sauce simmer for 20 minutes. Rub the apples through a sieve. and cook them with the water until quite mashed up. the juice of ½ a lemon. of butter. and keep on stirring until it is a brown colour. boil the sauce up. the mace.

½ a lemon (peeled) cut in slices. strain it through a gravy-strainer. add water enough to make the sauce the thickness of cream. 2 ozs. Let all simmer 15 to 20 minutes. add the eschalots. ½ pint of milk. or macaroni batter. or macaroni with turnips. when it boils add the cornflour and vanilla.” Add capers. ½ pint of both white and red currants. and thicken the sauce with the cornflour. and boil it up before serving. 6 eschalots chopped fine. and serve. This goes very well with plain boiled macaroni. 1 gill of water. Cook the ingredients for 10 minutes. ½ teaspoonful of cornflour. otherwise make as “Wheatmeal Sauce. Brown the meal with the butter. . BROWN SAUCE (2). re-heat it. CURRANT SAUCE (RED & WHITE). add the milk. return the sauce to the saucepan. and stir well. ½ a teaspoonful of cornflour. CHOCOLATE SAUCE. Serve hot or cold. CURRY SAUCE (1). Leave out the onions. of butter. lemon. ½ teaspoonful of vanilla essence. CAPER SAUCE. of sugar. and cook 10 minutes after adding them. &c. 1 oz. 1 bar of Allinson chocolate. 2 tablespoonfuls of Allinson fine wheatmeal. 3 bay leaves. strain.the onions. Boil the sauce up. If the sauce should be lumpy. rub the fruit through a sieve. Melt the chocolate over the fire with 1 tablespoonful of water. and seasoning. pepper and salt to taste. bay leaves.

and salt. . CURRY SAUCE (2). butter. The same as “Egg Sauce. Chop up the onions. 1 good cooking apple. 1 teaspoonful of curry powder. ½ pint of water. add a little more water if necessary. 1 dessertspoonful of Allinson fine wheatmeal. and stew them in ¾ pint of water until quite tender. of butter. CURRY SAUCE (BROWN). 1 carrot. of butter (or oil). ½ oz. strain the sauce. and let it simmer for a few minutes. and apple. Fry the onions in the butter until nearly brown. 1 oz. add as much water as required to make the sauce the consistency of cream. a pinch of mint and sage. vinegar. adding the curry and salt. Thicken the sauce with the meal. 1 teaspoonful of Allinson fine wheatmeal. Let the whole simmer for 5 to 10 minutes. and colour with burnt sugar. ½ oz. salt to taste. When quite soft rub the vegetables well through a sieve. 1 good tablespoonful of vinegar. brown the meal in the saucepan in the butter. EGG CAPER SAUCE. and salt to taste. and brown.” adding 1 tablespoonful of finely chopped capers before the egg is stirred in. add the curry. and seasoning. 1 English onion chopped fine. add the meal. Grate the onion into the water. and which should simmer a few minutes. add the sauce to this. carrot. return to the saucepan. 1 onion. add curry. a little burnt sugar. 2 tablespoonfuls of Allinson fine wheatmeal. 1 even teaspoonful of curry. 1 teaspoonful of curry powder. of butter.3 English onions. and serve. and let these ingredients cook a few minutes. beat it up.

To easily dissolve the saffron. and fry them in the butter. 1 egg. beat up the egg. When slightly browned add ¾ pint of water. and see that the latter dissolves thoroughly. Warm up the sauce again. into which the meal has been rubbed smooth. of butter. 1 teaspoonful of cornflour. it should be dried in the oven and then powdered. each of carrot. 1 tablespoonful of vinegar. Chop the vegetables up fine. Add seasoning. or eschalots. ½ pint of milk and water. but do not allow it to boil. but do not let it boil. and thicken with the cornflour. Let all simmer for ½ an hour. a little thyme. a pinch of saffron. Heat it up. Let the sauce go off the boil. FRENCH SAUCE. onion. FRIED ONION SAUCE. beat the egg up with the lemon juice. taking care not to curdle it. boil up. ½ oz. Stir the sauce until it boils. 2 oz. of butter. add the butter and seasoning. and after having allowed the sauce to cool a little. add it gradually. add gradually and gently the egg. pepper and salt to taste. 1 teaspoonful of Allinson cornflour.EGG SAUCE. rub the sauce through a sieve. return it to the saucepan. 1 oz. pepper and salt to taste. juice of ½ lemon. . turnip. and serve. Boil the milk and water with the saffron. pepper and salt. Thicken the sauce with the cornflour. EGG SAUCE WITH SAFFRON. Boil the milk and water. then add the vinegar and seasoning. adding the thyme. ¾ pint of half milk and water. 1 egg. taking care not to curdle the sauce. 1 dessertspoonful of Allinson fine wheatmeal.

work them smooth with a wooden spoon. 1 dessertspoonful of Allinson fine wheatmeal. Be sure to make it in a cool place. pepper. ½ pint of water. also to stir one way only. the juice of a lemon. stirring in a little fresh oil first. and mustard. salt to taste. butter. ½ pint of milk. ½ oz. cook for two minutes. some essence of vanilla or any other flavouring. HORSERADISH SAUCE. when the sauce begins to thicken stir in a little of the lemon juice. butter. Stir in the oil very gradually. which should be quite cold. and horseradish for a few minutes. and serve. continue with the oil. the yolk of 1 egg. and mix all well. MILK FROTH SAUCE. and so on alternately until the sauce is finished. but start afresh with a fresh yolk of egg. Boil the water.Chop fine an onion. 2 tablespoonfuls of grated horseradish. do not waste the curdled sauce. HERB SAUCE. add salt. ½ teaspoonful each of mustard. should this ever happen. drop by drop. and salt. 1 . Make like “Brown Gravy. Place the yolks in a basin. add the salt. and then adding the curdled mixture. and make into a sauce like brown gravy. It you follow directions the sauce may curdle. add Allinson fine wheatmeal. and thicken the sauce with the meal rubbed smooth in a little cold water. MAYONNAISE SAUCE. 2 eggs. pepper. sugar to taste. ½ pint of oil.” and add mixed herbs a little before serving. fry.

of butter. Make a white sauce. 1 dessertspoonful of Allinson fine wheatmeal. Mix the milk. let all simmer for a few minutes. eggs. and let it cook a few minutes before serving. 1 heaped-up tablespoonful of finely chopped mint. 1 good teaspoonful of mustard. vinegar and salt to taste. 1 oz. add the mustard. 1 tablespoonful of sugar. Brown the wheatmeal with the butter in the saucepan. of butter. 1 teaspoonful of sugar. 1 large Spanish onion. pepper and salt to taste. add the milk.” MINT SAUCE.teaspoonful of Allinson fine wheatmeal. . vinegar. and proceed as in “Orange Froth Sauce. ONION SAUCE. 1 teacupful of vinegar. and flavouring. ½ pint of water. and salt. stone and chop 8 Spanish olives. Mix all the ingredients well. butter and seasoning. and serve. 1 teacupful of water. and let the sauce soak at least 1 hour before serving. and flavour it with 2 tablespoonfuls of orangeflower water. 1 dessertspoonful of Allinson fine wheatmeal. OLIVE SAUCE. MUSTARD SAUCE. Smooth the meal with a little water. and then serve. 4 oz. thicken the sauce. sugar. flour. let it simmer for five minutes. 1 gill of water. add them to the sauce. and cook them in the water until tender. ½ pint of milk. ORANGE FLOWER SAUCE Make a sweet white sauce. Chop the onions up fine.

and whisk it well until quite frothy. serve at once.” but some finely chopped parsley is added five minutes before serving. and the flour smoothed with a very little water. Mix smooth the cornflour in 8 tablespoonfuls of water. PARSLEY SAUCE. RATAFIA SAUCE. This is made as “Wheatmeal Sauce. .ORANGE FROTH SAUCE. add this to the juice when hot. 2 eggs. and stir the sauce over the fire until thickened. some water. and sugar. Boil the raspberries in the water for 10 minutes. RASPBERRY FROTH SAUCE. sugar to taste. do not allow the sauce to boil. Serve immediately. 1 gill of water. ½ pint of raspberries. put the mixture over the fire in an enamelled saucepan. 4 large lumps of sugar. sugar to taste. Rub the sugar on the rind of one of the oranges until all the yellow part is taken off. ½ a teaspoonful of cornflour. 1 teaspoonful of white flour (not cornflour). the eggs previously beaten. and proceed as for “Orange Froth Sauce. then add the eggs. 2 eggs. allow it to get cold. then strain through a cloth or fine hair sieve. add a little more water if the juice is not ½ pint. take the juice of both the oranges and add it to the sugar. as it would then be spoiled. The juice of 2 oranges. 1 teaspoonful of white flour. flour. mix this well with the sugar.” This sauce can be made with any kind of fruit juice. add to the orange juice enough water to make ½ pint of liquid. ORANGE SAUCE 2 oranges.

ROSE SAUCE. if necessary. Make a sweet white sauce. heat it up and thicken it with the meal. and add to it a handful of finely chopped sorrel. pepper and salt to taste. 1 dessertspoonful of Allinson fine wheatmeal. then rub the sauce through a sieve. butter. juice of ½ a lemon. of mushrooms. Make a white sauce. Chop up the onion and fry it a nice brown. stir again over the fire until the sauce has thickened a little. SORREL SAUCE. SPICE SAUCE. let it boil. ½ pint of milk. ½ oz. a little nutmeg. a teaspoonful of Allinson fine wheatmeal. 1 onion. cut up the carrots into small dice. 1 lb. and when the milk has cooled a little stir it in carefully. cook them gently in 1 pint of water with the onion and seasoning until quite soft. in ½ pint of water for 15 minutes. chopped fine. and flavour with 2 tablespoonfuls of rosewater. return it to the saucepan. ½ . 1 small onion. of butter. let it simmer a few minutes. Cook the mushrooms and onion. 1 oz. pepper and salt to taste. and add teaspoonful of mixed spice before serving. SAVOURY SAUCE. Make a sweet white sauce. remove from the fire. the yolk of 1 egg. TARTARE SAUCE. but do not let it boil. beat up the yolk of egg. 3 carrots. Bruise the ratafias and put them in a stewpan with the milk. and serve. adding the butter and seasoning. of ratafias.3 oz.

Add a little butter. ½ oz. add the butter. a tablespoonful of Allinson fine wheatmeal. WHEATMEAL SAUCE. pepper and salt to taste. ½ a canful of tinned tomatoes or 1 lb. Eat with vegetables or savoury dishes. and let it thicken. thicken with Allinson fine wheatmeal made into a paste with water. and when it boils thicken the sauce with the meal. Let the tomatoes cook gently for 10 minutes. and salt. Mix milk and water together in equal proportions. cook with water and finely chopped onions. add a grated onion. and pour it into a warm sauce-boat. Eat this with vegetables. add a little pepper and salt to taste. WHITE SAUCE (1). pepper. boil up again. add the lemon juice. Boil ½ pint of . of fresh ones. If fresh tomatoes are used. thicken it with the meal. TOMATO SAUCE (1). pepper. then rub them well through a strainer. rub a little Allinson fine wheatmeal into a paste with cold water. 1 dessertspoonful of Allinson fine wheatmeal. let it simmer 2 or 3 minutes. sugar to taste. Return the liquid to the saucepan. Mix this with the boiling milk and water. and boil. TOMATO SAUCE (2). and salt. Let the sauce simmer for a minute. Cut up fresh or tinned tomatoes. which should he smoothed well with a little cold water. and serve. of butter.Strain the sauce and return it to the saucepan. when done rub through a sieve. For tinned tomatoes a teacupful of water is sufficient. slice them and set them to cook with a breakfastcupful of water. ¾ pint of milk.

the milk with sugar, mix the meal smooth in the rest of the milk, add this to the boiling milk and keep stirring until the sauce has thickened, cook for 3 to 4 minutes, strain it through a gravy strainer, re-heat, and flavour with vanilla or almond essence. WHITE SAUCE (2). ½ pint of milk, a dessertspoonful of Allinson cornflour or potato flour, a little vanilla essence, 1 teaspoonful of sugar. Boil the milk, thicken it with the cornflour previously smoothed with a little water, add sugar and vanilla, boil up, and serve with the pudding. WHITE SAUCE (SAVOURY). ¾ pint of milk, 1 good dessertspoonful of Allinson fine wheatmeal, a small piece of butter, size of a nut, pepper and salt to taste. Bring part of the milk to the boil, mix the meal smooth with the rest, add the butter and seasoning, and thicken the sauce. Let it cook gently a few minutes after adding the meal, and serve.

PUDDINGS
ALMOND PUDDING (1). 4 eggs, 3 oz. of castor sugar, 4 oz. of ground sweet almonds, ½ oz. of ground bitter almonds. Whip the whites of the eggs to a stiff froth, mix them lightly with the well-beaten yolks, add the other ingredients gradually. Have ready a well-buttered pie-dish, pour the mixture in (not filling the dish more than three-quarters full), and bake in a moderately hot oven until a knitting needle pushed

through comes out clean. Turn the pudding out and serve cold. ALMOND PUDDING (2). ½ lb. of almond paste, ¼ lb. of butter, 2 eggs, 2 tablespoonfuls of sifted sugar, cream, and ratafia flavouring. With a spoonful of water make the ground almonds into a paste, warm the butter, mix the almonds with this, and add the sugar and 2 tablespoonfuls of cream or milk, and the eggs well beaten. Mix well, and butter some cups, half fill them, and bake the puddings for about 20 minutes. Turn them out on a dish, and serve with sweet sauce. ALMOND RICE. ½ lb. of rice, 2-1/2 pints of milk, 1 oz. of butter, 3 oz. of ground sweet almonds and a dozen bitter ground almonds, sugar to taste, 1 teaspoonful of cinnamon, some raspberry jam. Cook the rice, butter, milk, sugar, and almonds until the rice is quite tender, which will take from 40 to 50 minutes; butter a mould, sift the cinnamon over it evenly, pour in the rice, let it get cold, turn out and serve with sauce made of raspberry jam and water. Dip the mould into hot water for ½ a minute, if the rice will not turn out easily. APPLE CHARLOTTE. 2 lbs. of cooking apples, 1 teacupful of mixed currants and sultanas, 1 heaped up teaspoonful of ground cinnamon, 2 oz. of blanched and chopped almonds, sugar to taste, Allinson wholemeal bread, and butter. Pare, core, and cut up the apples and set them to cook with 1 teacupful of water. Some apples require much more water than others. When they are soft, add the fruit picked and washed, the cinnamon, and the almonds and sugar. Cut very thin slices of bread and butter, line a

buttered pie-dish with them. Place a layer of apples over the buttered bread, and repeat the layers of bread and apples until the dish is full, finishing with a layer of bread and butter. Bake from ¾ hour to 1 hour. APRICOT PUDDING. 1 tin of apricots, 6 sponge cakes, ½ pint of milk, 2 eggs. Put the apricots into a saucepan, and let them simmer with a little sugar for ½ an hour; take them off the fire and beat them with a fork. Mix with them the sponge cakes crumbled. Beat the eggs up with milk and pour it on the apricots. Pour the mixture into a wetted mould and bake in a hot oven with a cover over the mould for ½ an hour. Turn out; serve either hot or cold. BAKED CUSTARD PUDDING. 1 pint of milk, 3 eggs, sugar, vanilla flavouring, nutmeg. Warm the milk, beat up the eggs with the sugar, pour the milk over, and flavour. Have a pie-dish lined at the edge with baked paste, strain the custard into the dish, grate a little nutmeg over the top, and bake in a slow oven for ½ an hour. Serve in the pie-dish with stewed rhubarb. BARLEY (PEARL) AND APPLE PUDDING. ½ lb. of pearl barley, 1 lb. of apples, 2 oz. of sugar, ¼ oz. of butter, the grated rind of a lemon. Soak the barley overnight, and boil it in 3 pints of water for 3 hours. When quite tender, add the sugar, lemon rind, and the apples pared, cored, and chopped fine. Pour the mixture into a buttered dish, put the butter in bits over the top, and bake for 1 hour. BATTER JAM PUDDING.

1 pint of milk, 3 oz. of cornflour, 3 oz. of Allinson fine wheatmeal, 2 oz. of butter, 3 eggs, some raspberry or apricot jam. Rub the cornflour and meal smooth with a little of the milk; bring the rest to boil with the butter, and stir into it the smooth paste. Stir the mixture over the fire for about 8 minutes, then turn it into a basin to cool. Beat up the yolks of the eggs and add them to the cooked batter; whip the whites of the eggs to a stiff froth and add them to the rest; butter a pie-dish, pour in a layer of the batter, then spread a layer of jam, and so on, until the dish is full, finishing with the batter, and bake the pudding for ½ an hour. BATTER PUDDING. ½ lb. of Allinson fine wheatmeal, 1 pint of milk, 3 eggs, 1 dessertspoonful of sugar, 1 teaspoonful of ground cinnamon (or any other flavouring preferred). Beat the eggs well, mix all thoroughly, and bake about ¾ hour. BELGIAN PUDDING. Soak a 1d. French roll in ½ pint of boiling milk; for 1 hour, then add ¼ lb. of sultanas, ¼ lb. of currants, 3 oz. of sugar, 4 chopped apples, a little chopped peel, the yolks of 3 eggs, a little grated nutmeg and zest of lemon. Mix in lastly the whites of the 3 eggs whisked to a stiff froth, pour into a mould, and boil for 2 hours. Serve with a sweet sauce. BIRD-NEST PUDDING. 6 medium-sized apples, 5 eggs, 1 quart of milk, sugar, the rind of ½ a lemon and some almond or vanilla essence. Pare and core the apples, and boil them in 1 pint of water, sweetened with 2 oz. of sugar, and the lemon rind added, until they are beginning to get soft. Remove the apples from the saucepan

and let them soak for ½ an hour. then boil for 1 hour covered with a pudding cloth. 1 oz. boil up and pour this over the jam and bread. let it stand 1 hour. 4 eggs. Fill a greased pudding basin with slices of Allinson bread. 1 pint of milk.and place them in a pie-dish without the syrup. of ground almonds. of butter (oiled). BREAD AND JAM PUDDING. 4 eggs well beaten. beat the whites of the eggs to a stiff froth. Serve either hot or cold. 1 wineglassful of rosewater. sugar to taste. and the hot milk. pour the custard over the apples. 1 pint of milk. turned out of the basin. and bake the pudding until the custard is set. . and mix them lightly with the rest. Mix all the ingredients. 5 oz. make a custard by dissolving 1 tablespoonful of cornflour in 1 pint of milk well beaten. Turn into a buttered mould and steam the pudding for 11/2 to 2 hours. add sugar and the rose or orange water. serve immediately. of breadcrumbs. Soak the bread in the milk until perfectly soft. Heat the milk and make a custard with the eggs. 2 tablespoonfuls of orange or rosewater. sugar to taste. pour the whole into a well-buttered pie-dish and bake the Soufflé for ½ an hour in a brisk oven. ¾ lb. each slice spread thickly with raspberry jam. beat the mixture up with the yolks of the eggs. well beaten. 3 oz. BUCKINGHAM PUDDING. of Allinson wholemeal bread. sweeten and flavour it to taste. BREAD PUDDING (STEAMED). BREAD SOUFFLÉ.

2 oz. 2 oz. add sugar and flavouring. press the ratafias all over it. of chopped almonds. 1 pint of milk. 3 eggs. 2 oz. Dissolve part of the butter. Butter a pie-dish with the rest of the butter. sugar. eggs and milk as in Bun Pudding. vanilla flavouring. 2 oz. of Allinson bread cut in thin slices. 1-1/2 pints milk. Soak the bread as directed in above recipe. as preferred. 1 heaped-up teaspoonful of cinnamon. Cut the buns in thin slices. serve with lemon sauce. and bake the pudding in a moderate oven for 1 hour. CABINET PUDDING (1). put them in a dish. which should be previously well washed. and pour over the buns. 1 breakfastcupful of currants and sultanas mixed. almonds. 3 stale 1d. of butter. Boil the milk and pour it on the eggs. 8 stale sponge cakes. add to the milk and sugar. dried cherries. and serve with jam or sauce round it. sugar to taste. 4 or 5 sponge cakes. citron peel. ½ lb. and dried. ¾ pint of milk. 2 oz. of ratafias. let it cool a little. Turn it out carefully. and mix them all well together. and lay in the sponge cakes cut in slices. 4 . then put in more ratafias and sponge cakes until the mould is almost full. picked. add it to the rest of the ingredients. Pour into the mould. and sugar.¼ lb. bake for 1 hour in a moderate oven. cover with a plate. Cover it with buttered paper and steam for about 1 hour. beat the eggs well. BUN PUDDING. buns. ratafias. Butter a mould. Beat the yolks of the eggs well together and the whites of 2 eggs. CABINET PUDDING (2). then stand for 2 hours. add the fruit. or steam for 1-1/2 hours. 2 oz. and sugar to taste. and the cinnamon. 3 eggs.

make a batter of the other ingredients. break up the sponge cakes and fill the mould with layers of sponge cake. CARROT PUDDING. stirring it well into the batter. 1 egg to a breakfastcupful of the batter. and some raspberry jam. Beat up 1 or 2 eggs. Make a pint of custard with Allinson custard powder. 4 oz. When the mould is nearly full. and jam. add some jam. scattering a few cherries between the layers. Mix the porridge with enough hot milk to make it into a fairly thick batter. well beaten. and serve with sauce. To use up cold stiff porridge. ratafias. pour the mixture into a buttered mould. bake 1 hour in a buttered pie-dish. Butter a pint pudding mould and decorate it with preserved cherries. 3 eggs. &c.eggs. CHOCOLATE ALMOND PUDDING. pour over the mixture the custard of milk and eggs with the flavouring added. 1 teaspoonful of cinnamon. Butter a mould and decorate it with the cherries and citron cut into fine strips. then fill the basin with layers of sliced sponge cakes and macaroons. Steam the pudding for 1 hour. Scrape and grate the carrots.. add to it 2 tablespoonfuls of raisin wine and pour over the cakes. ½ pint of milk. a few drops of almond essence. serve with wine sauce. taking care not to let the water boil into it. steam the pudding carefully for three-quarters of an hour. CANADIAN PUDDING. 3 large carrots. CABINET PUDDING (3). add the grated carrots. of Allinson fine wheatmeal. . and steam the pudding for 2-1/2 to 3 hours. 2 tablespoonfuls of syrup.

1 dessertspoonful of vanilla essence. Pour the mixture into a wetted mould. CHOCOLATE PUDDING (STEAMED). 2 oz. of Allinson cocoa. of Allinson fine wheatmeal. 2 oz. CHOCOLATE MOULD. and when they are well stirred in. and butter together. . ¼ lb. and bake the puddings the same way as almond puddings. flour. Put into a buttered basin. taking care not to fill them to the top. beating the mixture all the time. add the vanilla and mix it well through. then take it out and let it cool. of potato flour. 7 oz. whip them well. 1 oz. 1 pint of milk. of flour. wheatmeal flour. and sugar to taste. Let all simmer for 10 minutes. boil it up and thicken it with the smoothed ingredients. CHOCOLATE PUDDING. or with cold white sauce. 1 quart of milk. Smooth the potato flour. Turn out and serve hot. of grated Allinson chocolate. first add the yolks to the pudding.½ lb. Place the yolks of the eggs in the pan. add the vanilla essence. sugar. Add sugar to the rest of the milk. the sugar. of sugar. ¼ lb. 1 dessertspoonful of vanilla essence. ¼ lb. 8 eggs. and steam for 1 hour. ¼ lb. and the cocoa. and cocoa with some of the milk. and serve plain. Boil up the milk and stir over the fire until it comes clean from the sides of the pan. Break the eggs. the whites beaten up stiffly. 3 eggs. add the whites of the eggs last. of butter. stir frequently. of ground sweet almonds. the almond meal. whisk the whites and yolks separately. Mix the chocolate. of castor sugar. Pour the mixture into pie-dishes. turn out when cold. mix in the whites. 1 heaped-up tablespoonful of cocoa.

mixed peel. 2 oz. Turn the sponge cake mould into a glass dish. shelled and ground . when the chocolate is quite dissolved remove the vanilla. 1 lb. raisins (stoned). 1 lb. then remove it from the fire and let it cool a little. of almonds blanched and chopped. chopped apples. of ratafia. next spread some of the dissolved chocolate. add it to the boiled chocolate. 1 lb. turn the whole into a buttered mould. Serve with white sauce poured round. breadcrumbs. and stir the mixture over the fire until it detaches from the sides of the saucepan. Have ready a wetted mould. 1 lb. whip the whites to a stiff froth and mix these well through. with the rest of the milk mix the wholemeal smooth. CHRISTMAS PUDDING (1). 3 eggs. 8 sponge cakes. sprinkle with almonds and ratafias. CHOCOLATE TRIFLE. ½ pint of milk. and decorate it with almonds. and 1 teaspoonful of sifted sugar. white of 1 egg. put into it a layer of sponge cake. 3 inches of stick vanilla. Beat up the yolks of the eggs and stir those in. Dissolve half the chocolate in a saucepan with 2 tablespoonfuls of water. ¼ pint of cream. ½ lb. 3 oz. 1 lb. sift the chocolate into the whipped cream. currants. boil the milk and pour it over them. whip the cream with the whites of eggs. spread the chocolate cream over it evenly. Grate the rest of the chocolate. 7 oz. of Allinson fine wheatmeal. and steam the pudding 1-1/2 hours. 1 pint of milk. Break the sponge cakes into pieces. chopped fine. mash them well up with a spoon. repeat until you finish with a layer of sponge cake. vanilla. split.Three large sticks of chocolate. and flavour it with 1 inch of the vanilla. 3 large bars of chocolate. piece of vanilla 3 inches long Dissolve the chocolate in ¾ of the pint of milk.

each of raisins. and some milk. wash and stone the raisins. then beat well the eggs and add them. ½ lb. wholemeal breadcrumbs. butter. chopped sweet almonds. currants. 1 lb. 12 oz. currants. ¾ lb. ½ lb. sultanas. Pour as much milk as is necessary to moisten the mixture sufficiently to work it with a wooden spoon. breadcrumbs. candied peel. beat up the eggs. sugar. tie pudding cloths over the basins. and cut up fine the mixed peel. blanch and chop fine the almonds. pick. CHRISTMAS PUDDING (3). Wash and pick the currants and sultanas. if the mixture is too dry. sweet almonds. First mix all the dry ingredients. mixing all well together. Rub the butter into the meal and breadcrumbs. 3 oz. and dry the fruit. ½ lb. and sweet almonds and butter. Wash. Have ready buttered pudding basins. 1 oz. Rub the butter into the breadcrumbs. ¼ lb. 1 lb. and Brazil nut kernels. chop fine the nut kernels. chop or grind the almonds. ½ lb. and boil the puddings from 8 to 12 hours. and serve with white sauce. wash. at the last stir in the apple sauce. of butter. of mixed peel. rub the butter into the breadcrumbs. nearly fill them with the mixture. 1 teaspoonful of spice. mixed spice. and dry the fruit. ½ oz. and mix all the ingredients together. and boil for 12 hours. add a little milk.Brazil nuts. . moist sugar. ½ lb. beat up the eggs. Boil the pudding in a buttered mould for 8 hours. 8 eggs. each of moist sugar. Allinson fine wheatmeal. ½ lb. cover with pieces of buttered paper. Fill some greased basins with the mixture. ½ oz. bitter almonds. and 1 teacupful of apple sauce. bitter almonds (ground). stone the raisins. of mixed spice. 1 doz. raisins. CHRISTMAS PUDDING (2). 6 eggs. 2 oz. pick. chopped apples. 6 eggs.

½ lb. of butter. and bake as above. currants. of stale Allinson bread. wash and stone the raisins. Wash and pick the currants and sultanas. then add the cocoa. add the cocoanut. each of raisins. add these. and tie over pudding cloths. Bake the pudding in a buttered dish of an hour. COCOA PUDDING. Let the mixture cool a little. ½ lb. 3 eggs. and Brazil nuts. Boil the bread in the milk until it is quite soft and mashed up. COCOANUT PUDDING (1). 1 pint of milk. 3 oz. Allinson fine wheatmeal. its milk. the milk of it. Rub the butter into the wholemeal flour. sultanas. and chop fine the Brazil nuts. each of wholemeal breadcrumbs. . Butter a pie-dish. then beat the whites of the eggs to a stiff froth. Boil the puddings for 8 hours. ½ lb. of Allinson bread. of sifted sugar. mixing all well. and sugar to taste. 3 eggs. 1 lb. of spice. cover with buttered paper. ½ oz. Fill buttered pudding basins with it. and sugar. and add as much milk as is required to moisten the mixture. the sugar. which will agree with those who cannot take rich things. This is a plainer pudding. vanilla to taste. well beaten. butter. 1 oz. place a few little pieces of butter on the top. pour in the mixture. and grated carrots. Soak the bread as for the savouries. COCOANUT PUDDING (2). smoothed with a little hot water. 1 pint of milk. add the yolks of the eggs. and some milk. mix all the ingredients together.CHRISTMAS PUDDING (4). and mix all well. 4 beaten-up eggs. and vanilla. sugar. 1 grated fresh cocoanut. 1 tablespoonful of Allinson cocoa.

split the sponge fingers and arrange them round the sides of the basin. letting each one overlap the other and cut the tops level with the basin. the ratafias crushed. prepare 1 pint of custard according to recipe on page 75. Butter thickly a pint and a half pudding basin. of cornflour. well beaten. sugar to taste. and while still hot pour into the basin over the cakes. decorate the bottom with a few slices of the bright coloured fruits. of candied fruit. 1 quart of milk. not disturbing the fingers round the edge. blanched almonds. bake until golden brown. of fresh grated cocoanut. 1 pint of milk. 8 oz. 4 oz. of sugar. 2 oz. of ratafia biscuits. whip the whites of the eggs to a stiff froth. sugar. 2 oz. and bake all for 20 or 30 minutes in a moderate oven. 3 oz. add the yolks of the eggs. beat up the eggs. 3 eggs. let them cool a little. Mix the breadcrumbs. cover with a plate and put a weight on the top. CUSTARD PUDDING. 2 oz.10 oz. Proceed as for a blancmange. 2 oz. and the remainder of the candied fruits chopped finely. turn out on to a glass dish to serve. &c. and the butter (oiled). add these to the mixture just before turning the pudding into a buttered pie-dish. and mix them well with the rest. and vanilla or other flavouring. let stand all night in a cold place. break up the remainder of the cakes and mix with the chopped almonds. carefully fill the basin with this mixture. . Twelve sponge fingers. chopped small. when the ingredients are cooked. 4 oz. muscatels. and 1 pint of custard made with Allinson custard powder. cocoanut. of Allinson breadcrumbs.. of stoned muscatels. COLLEGE PUDDING. of Allinson fine wheatmeal.

hot or cold. &c. of butter. and eat with boiled custard. well beaten. and bake in a moderate oven for 35 minutes. boil the rest of the milk with the sugar and butter. Mix the flour and custard powder to a smooth. One dessertspoonful of flour. 1 pint of milk. fill a wellgreased tin about three-parts full. serve with apricot sauce poured over and around. and rub through a heated gravy strainer over and around the pudding. of butter. spread a layer of jam. then pour into a greased pie-dish and brown slightly in the oven. take 1 teacupful of apricot jam. until quite soft. one packet of Allinson custard powder. when quite boiling pour it into the powder. whisk well together.CUSTARD PUDDING WITHOUT EGGS. the rind of ½ a lemon. finishing with the rice. Gently cook the rice with the lemon peel in the milk. of rice. before serving decorate the top with some apricot or other jam. and repeat until the tin is full. a pinch of salt. and 2 well-beaten eggs. ½ a teacupful of sifted sugar. 3 eggs. with a few tablespoonfuls of the milk. Bake the pudding for ¾ of an hour. Beat steadily for 15 minutes. make very hot. EMPRESS PUDDING. and 2 oz. then serve at once. FRUIT AND CUSTARD PUDDING. and add a teacupful of fresh milk. 2-1/2 pints of milk. . thin paste. some raspberry and currant jam. A teacupful of Allinson fine wheatmeal. add to it 1 gill of water. ½ lb. FEATHER PUDDING. in the basin. To make the sauce. turn out. 1 oz. stir briskly.. let it cool a little and mix with it the eggs. place a layer of rice into it. Butter a cake tin. and sugar to taste.

1 tablespoonful of sugar. Soak the sago with the boiling milk until quite soft. and steam the pudding for 3 hours. and cook it gently for another 15 minutes: then pour the pudding into a piedish. 3 eggs. 1 teacupful of sago. 2 oz. if possible. oil the butter and mix it with the other ingredients. adding the sugar and cinnamon. cut and arrange the citron in the bottom of it into a star. 2 oz. and bake the pudding until nicely brown. of currants. ½ lb. GIANT SAGO PUDDING. 1 pint of milk. tie a cloth over it. of citron peel. pour in the batter. of giant sago. add this. the fruit and sugar. have ready a greased pie-dish. 2 oz. of sultanas. of Allinson fine wheatmeal. of butter. pour in the mixture. 1 lb. 1 quart of milk. if necessary. beat up the eggs and mix them well with the other ingredients. GOLDEN SYRUP PUDDING (1). drain. ½ pint of milk. sugar to taste. and bake it in the oven until set or slightly brown on the top. 3 eggs. of Allinson fine wheatmeal. and 1 oz. of golden syrup. mix the meal smooth with the rest of the milk. Mix the crumbs and fruit in a bowl. 1 teaspoonful of ground cinnamon. GOLDEN SYRUP PUDDING (2.2 cupfuls of stewed and stoned plums (or the same quantity of any other fruit). Butter a mould. 2 oz. beat up the eggs with the milk. and mix it with the rest of the pudding. and cook in a double saucepan.) . 1 large cupful of fine breadcrumbs. Soak the sago in cold water. 2 oz. adding a little water. mix it with the meal and golden syrup into a fairly thick batter. with 1-1/2 pints of the milk for 2 hours.

pour into it first the golden syrup. Skin and stone the fruit. rub the fruit through a coarse sieve and place it into a pie-dish. blanch and drop (or grind) the kernels. 10 oz. eggs. meanwhile beat the whites of the eggs to a stiff froth. of Allinson fine wheatmeal. ½ oz. sugar to taste. GREENGAGE SOUFFLÉ. lay this over the Soufflé’ a few minutes before it is quite done. 1 pint of milk. GOOSEBERRY SOUFFLÉ. adding sugar to taste. adding a little castor sugar. ½ pint of milk. Before turning the pudding out. gently cook the greengages in the water with the kernels and sugar. ½ lb. taking care that no water boils into it. and serve quickly. of butter. ½ a teacupful of water. which should have been smoothed previously with the milk. Stew the gooseberries with ½ a teacupful of water until quite soft. dip the pudding basin in cold water for 1 minute. of golden syrup. 4 eggs. mix them with the milk previously heated. let it set in the oven. 3 tablespoonfuls of ground rice.This pudding is very much liked and easily made. 3 pints of gooseberries. mixing all well. beat the yolks of the eggs well. ½ pint of milk. add the butter and let the whole mixture boil up. and milk. grease a pudding basin. 3 eggs. and pour them over the gooseberries. 20 greengages. 4 eggs. When the fruit has been reduced to a pulp mix in gradually the ground rice. then the batter without mixing them. castor sugar to taste. . Bake the mixture in a moderate oven until set. Make a batter with the meal. If liked. the juice of ½ lemon may be added to the syrup and grated rind put in the batter. and steam the pudding in boiling water for 2-1/2 hours. put over the batter a piece of buttered paper. tie up with a cloth.

and any kind of jam. 1 quart of milk. 1 oz. stirring quickly until it is well cooked and a stiff batter. of butter. stir frequently. spread a layer of marmalade or preserve in the bottom of the pie-dish. HASTY MEAL PUDDING (2). stir it into the ground rice. add the eggs. let it cook for 5 or 6 minutes. Pour half of the mixture into a pie-dish. 1-1/2 pints of milk. stirring all the time. Boil the milk. GROUND RICE PUDDING. Let the mixture cook gently for 5 minutes. and when it has ceased to boil add the egg well whipped. some marmalade or other preserve. previously smoothed with some of the cold milk. . turn it into a dish. a few drops of almond flavouring. spread a layer of jam over it. Boil the milk and sift the meal in gradually. let the mixture cool. Boil the milk and meal as for a blancmange. and bake the Soufflé’ for ½ an hour in a brisk oven. HASTY MEAL PUDDING (1). of Allinson fine wheatmeal. flavour with the sugar and almond essence. some jam or golden syrup. sugar to taste. 2 oz. pour the mixture over. Serve immediately. and bake it from 20 to 30 minutes. and let it brown lightly in the oven. of ground rice. 3 eggs. 4 oz. then pour the rest of the pudding mixture over the jam. and mix well. well beaten. 5 oz. 1 egg. 1 pint of milk. Pour the mixture into a wellgreased dish. draw the saucepan to the side.draw the saucepan from the fire and stir in the yolks of the eggs and then the whites beaten to a stiff froth. of Allinson fine wheatmeal.

of sago. 1 pint of milk. 1 oz. and pour the boiling milk gradually over it. bake the pudding in a well-greased dish in a moderate oven until quite set. Prepare over night 1 pint of custard made by using 1 dessertspoonful of Allinson cornflour and 2 oz. 2 oz. LEMON PUDDING. the rind and juice of ½ lemon. add the eggs. 1 pint of milk. Beat the eggs well. of butter. and eat the pudding with syrup or jam. let it boil 1 or 2 minutes and put on one side. 3 oz. Garnish with glacé cherries. and serve them with stewed fruit or white sauce. breadcrumbs. LENTIL FLOUR PUDDING. letting it dissolve. lemon rind. the sugar. and mix with it the breadcrumbs.add the butter. mixing the lentils well with the milk. let the slices be quite covered with the cream. of sugar. the juice of the 3 lemons. of sugar. and pour the mixture into 2 wellgreased pudding basins. add the butter. of sugar to 1 pint of milk. of lentil flour. 3 lemons. Soak the sago well in the milk over the fire. 3 eggs. mix all the ingredients thoroughly. 3 eggs. . and juice. LEMON TRIFLE. Next morning add the strained juice of 2 lemons and beat together for 5 minutes. when it is perfectly smooth pour it over slices of Swiss roll which have been laid close together in a glass dish. Add the butter. when the mixture has cooled a little. 8 oz. Stand in a cold place for 2 or 3 hours. 1 lb. and the grated rind of 2. 3 oz. steam the puddings 2 hours. 2 oz. Boil the milk. sugar. smooth the lentil flour with a little water. of butter. well beaten.

¾ lb. place in a buttered pie-dish. of butter. butter. Allinson breadcrumbs. bake the pudding for . ½ pint of milk. MACARONI PUDDING (1). and mixed. spread a layer of breadcrumbs. 1 oz. 2 pints of milk.—This is a most delicious pudding. Boil until the macaroni is quite tender. 2 oz. bake for ½ hour and serve either hot or cold. sugar. of sugar. Break the macaroni in small pieces and boil it for 20 minutes. repeat these layers until the dish is full. then pour into a pie-dish and add to the mixture 1 pint of custard made according to recipe given. 1 pint of red currants. and a little grated nutmeg. MALVERN PUDDING. picked. 4 oz. 1 large tablespoonful of sugar. Put the pudding into a pie-dish and bake for ½ hour. of Allinson steam cooked oats (to be obtained from any grocer in 2 lb. Boil the milk with the oats. then a layer of the fruit. ½ pint of cream. of macaroni. then add the eggs well beaten up. Butter a pie-dish well. butter. finishing with breadcrumbs and butter. Drain off all the water. pour in the milk. boxes). 6 oz. N. and a piece of butter.B. washed. MACARONI PUDDING (2). which should be boiled in milk until quite tender. let it cool for a short time before serving. 1 pint of raspberries. sugar. of butter and 1 pint of custard made with Allinson custard powder. some sugar and bits of butter. 2 eggs. sugar.LONDON PUDDING. macaroni. stir carefully and bake for 11/2 or 2 hours. cook gently for 15 minutes. and pour over a pint of custard made with Allinson custard powder. 2 oz. 3 oz. Let it cool.

4 oz.¾ an hour. MILK PUDDING. and so on until the dish is full. The general rule for milk puddings is to take 4 oz. MELON PUDDING. spread the butter in bits over the top. remove the cloves from the fruit. Place a layer of breadcrumbs in a buttered dish. ½ lb. Turn out and serve with melted butter sauce. Then put in the peel cut in very fine strips and the sultanas. beat in the eggs one by one until well mixed. of sugar. spread it over the pudding. sugar to taste. which should be only threeparts full. and bake the pudding 1 hour. Peel and cut up the apples and melon. of Allinson fine wheatmeal. adding sugar and the cloves tied in muslin. 1 lb. 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. of farinaceous food of any kind to 1 quart of milk. and sift sugar over all. according to the heat of . whip the cream. place a layer of fruit over the breadcrumbs. and stew the fruit 15 minutes. of Allinson breadcrumbs. turn it into a glass dish. of butter. finishing with a layer of breadcrumbs. and pour the mixture over the pudding. 12 cloves. and steam for 2 hours. of butter. 3 apples. 1-1/2 lbs. mix them with the milk. 3 eggs. of sultanas. ½ pint of milk. sift the flour and lightly stir it into the butter. 2 eggs. of mixed peel. beat up the eggs. 1 oz. Beat the butter and sugar to a cream. ½ lb. 4 oz. 6 oz. Put into a wellbuttered mould. a little milk. of melon. MARLBOROUGH PUDDING. add a little milk if necessary.

sweeten the milk to taste. Mix again. ½ lb. turn out. of Allinson fine wheatmeal. NURSERY PUDDING. steam the pudding for 1-1/2 hours. let it soak for 1 hour. fry the pancakes. and for vermicelli pudding the same. Most farinaceous milk puddings are improved by the use of Allinson fine wheatmeal with the other ingredients. mix them well with the milk. Should eggs be added. then mixed with the pudding before it goes into the oven. a pinch of salt. a few drops of almond flavouring. NEWCASTLE PUDDING. MINCEMEAT PANCAKES. or for semolina pudding. fold them up. and place a spoonful of mincemeat on each pancake. and serve with sifted sugar. of wheatmeal to 1 quart of milk. Allinson wholemeal bread and butter in thin slices. some butter. ½ pint of milk. of giant sago and 2 oz. 3 eggs. 4 oz. and finally add the whites of 3 eggs whisked to a firm froth. beat up the eggs. and ½ lb. ½ lb. Butter a pudding mould and line it with the cherries. of sultana raisins. the same quantities of wheatmeal and semolina. pour the custard over the bread and butter. and add the flavouring. of Allinson fine wheatmeal. sugar to taste. and some mincemeat. and teacupful of milk. use 2 oz. fill it with slices of bread and butter. the well-beaten yolks of 2 eggs. then add 4 cupful of golden syrup. 4 oz.the oven. use to fill a fancy mould. and steam . Make the batter. with sugar and flavouring to taste. For instance. 1 pint of milk. they should be beaten well. 3 eggs. of vege-butter. Mix all lightly together. of candied cherries. and serve with any kind of sweet sauce.

and serve immediately. 1 teaspoonful finely minced citron peel. sugar to taste. sift sugar over it.for 3 hours. and sugar to taste. 2 oz. crush up finely the macaroons and mix well the yolks of the eggs. Make a batter of the ingredients. 1 gill of milk. sugar. of Allinson breakfast oats. mix this lightly with the rest of the ingredients. turn out carefully. well beaten. cover with a cloth. 1 oz. butter a mould. butter. and steam the pudding for 3 hours. and milk. cinnamon. stir all well. add the eggs. 3 eggs. of butter. 1 dessertspoonful of cornflour. 4 eggs. adding 1 tablespoonful of water. Turn out. of fine oatmeal. Whip the whites to a stiff froth. large enough to be only half full when the mixture is turned into it. 2 oz. OATMEAL PANCAKES. and serve with sauce. the fruit. OMELET SOUFFLÉ (1). citron. OMELET SOUFFLÉ (2). 6 macaroons. ½ lb. Separate the whites and yolks of the eggs. . pour the mixture into it. Mix the Allinson breakfast oats with the soaked sago. and eat very short. oil. of currants. 1 pint of milk. butter a mould. the macaroons. and fry the pancakes in butter. of soaked sago. or vege-butter in the usual way. and sugar. 6 oz. 1 even teaspoonful of cinnamon. Serve with lemon and castor sugar. of sultanas. 2 oz. cornflour. and bake the Soufflé’ in a moderate oven until set and lightly browned. 4 eggs. These are very good. OATMEAL PUDDING.

3 eggs. ORANGE MARMALADE PUDDING. some orange marmalade. stirring the whole for 10 minutes. Dip the mould in cold water for 1 minute before turning it out. When the mould is ¾ full. cut the bread into slices and butter them. stir into it the mixture of egg and cornflour. then turn out and serve. sift sugar over it and serve immediately. and steam the pudding for 1-1/2 hours. keep stirring the mixture over a gentle fire until it has cooked 5 minutes. When the liquid in the saucepan is near the boil. of Allinson cornflour. Add enough water to the fruit juices to make 1 quart of liquid. spreading each layer with marmalade. beat up the eggs with the milk and pour it over the layers. the sugar and the cornflour (previously smoothed with the milk). 1 pint of milk. 2 oz. With the rest smooth the cornflour and mix with it the eggs. have ready a buttered Soufflé dish. pour the mixture into it. whip up the whites of the eggs to a very stiff froth. put 1-1/2 pints of this over the fire with the sugar. ORANGE MOULD. of castor sugar. serve with white sauce. ORANGE PUDDING. well beaten. 4 eggs and 4 oz. Mix the yolks of the eggs with the orange water. . of sugar. and mix this lightly with the other ingredients. ¾ lb. cover the mould tightly.6 eggs. Butter a mould thoroughly. of Allinson wholemeal bread. I tablespoonful of orange water. The juice of 7 oranges. then arrange the bread and butter in the mould in layers. some butter. let the whole soak for 1 hour. and bake the Soufflé about 20 minutes until it is a golden brown and well risen. turn it into a wetted mould and allow to get cold. 1 teacupful of milk. 1 dessertspoonful of Allinson cornflour. 6 oz. and of 1 lemon.

overlapping each other. Put a . mix it with the other ingredients. allowing plenty of room for swelling. and sprinkle with sugar. 1 pint of milk. and sugar to taste. OXFORD PUDDING. 2 eggs. or vege-butter for frying. 2 apples. 4 eggs. beat up the eggs. Make a batter of the meal. turn out. some butter. some jam. of Allinson fine wheatmeal. boil the milk. fill the centre with the sponge cakes broken into pieces. a pinch of salt. place the fruit in a pie-dish. of Patna rice. and serve. 1 pint of milk. PANCAKES. pour the custard over the fruit. ½ lb. vanilla flavouring. 3 eggs. 1 tablespoonful of Allinson cornflour. roll them up and cut them across into slices. Peel and slice the oranges and remove the pips. sugar to taste. pour this over the rest and steam the pudding for 11/2 hours. and thicken it with the cornflour. oil. and chopped up. 3 or 3 stale sponge cakes. 5 or 6 thin cold pancakes. cored. Let the pudding boil sharply in plenty of boiling water until the rice is soft. Serve hot or cold. of sultanas. A ¼ lb. Wash the rice. PANCAKE PUDDING. pared. let the milk cool. adding vanilla to taste. time 1-1/2 hours. 1 pint of milk.4 oranges. and tie all in a cloth. 1 teaspoonful of cinnamon. milk and eggs. Butter a mould. Make a batter of the above ingredients. Spread the pancakes with jam. and bake the pudding in a moderate oven until the custard is set. taking care not to do so while it is too hot. and add them carefully to the thickened milk. each of white flour and fine Allinson wheatmeal. and work these circles right up the mould. 2 oz. form a circle of slices round the bottom of the mould against the sides. ¼ lb.

of Allinson fine wheatmeal. Fry into thin pancakes with vege-butter. 1 teacupful of sago. 2 oz. butter for frying. of sugar. of sultanas. 1 breakfastcupful of Allinson breadcrumbs. Wash and stone the raisins. Rub the butter into the wheatmeal. Make the batter the usual way. turn it over. Serve with sauce. pick and wash the currants and add them to the batter. 1 teaspoonful of cinnamon. of small sago. The above quantity will make 6 or 7 pancakes. sugar and cinnamon to taste. of butter. 2 oz. PARADISE PUDDING. ½ lb. Boil the . Soak the sago over the fire with as much hot water as it will require to soften it. 6 apples chopped small. ½ lb. 2 eggs. of wholemeal breadcrumbs. and steam the pudding for 2 hours. PLUM PUDDING. and when boiling pour in enough batter to make a thin pancake. 3 eggs. and breadcrumbs.piece of butter the size of a walnut in the frying-pan. and some milk. ½ pint of milk. wheatmeal. This is a plain pudding which can be eaten instead of Christmas pudding by those who are inclined to be dyspeptic ½ lb. the grated rind and juice of a lemon. PANCAKES WITH CURRANTS. 2 tablespoonfuls of sugar. butter. and when browned on the other side fold the pancake over from each side and slip it upon a hot dish. 4 oz. Mix together the raisins. 2 oz. of raisins. sugar. of Allinson fine wheatmeal. 3 oz. and keep hot in the oven while the other pancakes are being fried. cinnamon. then mix all the ingredients together. Fry a golden brown. and 8 well-beaten eggs. 4 oz. of currants. Turn the mixture into a well-buttered mould. 1 teaspoonful of cinnamon.

Bake in a moderate oven about 45 minutes. 1-1/2 oz. meal. 3 eggs. a stick of cinnamon (4 inches long). turn all into a buttered pie-dish. remove the cinnamon. butter. tie over with a pudding cloth. mix all well. well beaten. adding a little of the milk. of sugar. Eat with a sweet white sauce. 3 eggs. Boil the milk with the sugar. the thin rind of 1 lemon. and cover the pie-dish with these. 12 blanched and sliced almonds. add them. and almonds. If the mixture is too dry add as much milk as is necessary to moisten all well. beat up the eggs. POPPY-SEED PUDDING. 2 tablespoonfuls of orange-water. the sugar. add the yolks of the eggs. of butter. adding as much water as the sago will absorb. cinnamon. the bread should be free from crust. and bake the pudding 1-1/2 hours. add this to the rest of the mixture. let the milk cool a little. and the rest of the milk. Fill a buttered pudding basin with the mixture. some Allinson wholemeal bread. of butter. and entirely cover the milk. and ½ pint of milk.sago in ½ pint of milk until soft. and steam 3 hours. beat the whites of the eggs to a stiff froth. drain this on and crush the seed in a pestle and mortar. PRUNE PUDDING. and mix all well. POOR EPICURE’S PUDDING. Scald the poppy-seed with boiling water. of Allinson fine wheatmeal. sugar to taste. Mix it with the other ingredients. Pour the mixture into a wide. 4 oz. and 2 oz. When the poppy-seed has been crushed fairly fine. 1 pint of milk. of white poppy-seed. orange-water. 6 oz. 3 oz. rather shallow pie-dish. . Butter slices of bread on both sides. and then add carefully the eggs well beaten.

and so alternately until the dish is full. mash them well with a fork or wooden spoon. of rice. and soak the prunes in ½ pint of water over night. pour a little prune juice over. adding sugar and a few drops of almond essence. 2 tablespoonfuls of sugar. the rind of ½ a lemon. let soak 1 hour. PRUNE PUDDING 1 lb. 4 eggs. then arrange a layer of prunes. of thin slices of Allinson bread and butter. Meanwhile make a custard with the milk. RICE PUDDING (French). adding a little sugar if liked. Wash the prunes. Heap the prunes on a glass dish and pour the custard round. sugar and flavouring to taste. remove the stones. cornflour. finishing with bread and butter. Stew them very gently in an enamelled saucepan in the water in which they soaked. and until all the milk is absorbed. The pudding will be much improved if all the liquid is poured off once or twice. Thoroughly butter a . and the yolks of eggs. 1 pint of milk. and bake 1 hour. let it cool. 1 quart of milk.1 lb. and mix this with the mashed prunes when quite cold. Pour the custard over the mixture. Beat the whites of the eggs to a stiff froth. 8 oz. 1 pint of milk. let the rice cool a little. and serve. of prunes or French plums. and add a little more if needed. and let them cool. ¾ lb. beat up the egg in the milk. and mix them with the rice. 1 teaspoonful of Allinson cornflour. let it gently simmer until quite soft. when the prunes are quite tender. sugar to taste. 1 teacupful of fine breadcrumbs. boil the rice in the milk with the sugar and lemon rind. 4 eggs. 3 eggs. of stoned and stewed prunes. beat up the yolks of the eggs. and poured over again. Grease a pie-dish and line it with a layer of bread and butter.

mix them with the milk. looking like a cake. taking care not to displace the breadcrumbs. ROLLED WHEAT PUDDING.pudding mould. then steam the pudding for ½ an hour. a few drops of essence of lemon. a few drops of almond flavouring. and turn the whole gently into the mould. add sugar. Spread a little jam between every two rusks. when boiling add the wheat from which the water has been strained. bake the pudding 1 hour in a moderate oven. which must be boiling. 6 oz. 1 quart of milk. Beat the whites of the eggs to a stiff froth. 1 pint of milk. Serve with fruit sauce or stewed fruit. turn the mixture into a buttered pie-dish. then stir it into the remainder of the milk. Set the milk over the fire. and press them together. yolk of 1 egg. SEMOLINA BLANCMANGE. let them soak for 1 hour. Arrange them neatly in a buttered mould. which has been flavoured with almond essence. and stir over a clear fire for 20 minutes. of loaf sugar. Take off and mix in quickly the yolk of an egg beaten up with flavouring. and sprinkle it all over with the breadcrumbs. Soak semolina in ¼ pint of the milk for 10 minutes. 4 eggs. turn out. then add the fruit. It should turn out brown and firm. 1 oz. Pour into . of Allinson rusks. 1-1/2 oz. beat up the eggs. a very little sugar. raspberry jam. of semolina. RUSK PUDDING. Soak the rolled wheat in water for 1 hour. and pour the custard over the rusks. and bake the pudding from ½ to 1 hour in a moderate oven. mix this well with the rice. 4 oz. and serve with white sauce. 1 pint of milk. Let it cook gently for 1 hour. of Allinson rolled wheat. 1 teacupful of currants and sultanas.

gently pressed on to the fruit. add the semolina. bring the rest of the milk to the boil with the sugar and Lemon rind. Smooth the . turn out. when a knittingneedle passed through will come out clean. 4 oz. 4 oz. fill them three-parts full. sugar to taste. the rind of ¼ a lemon. 2 eggs. from which the crust has been removed. Line a plain mould with some slices (about ¼ inch thick) of Allinson wholemeal bread. and bake until a golden colour. any kind of jam. 4 eggs. and set the mixture aside to cool. When cold. ½ pint of milk. 1 tablespoonful of sugar. let all cook for 10 minutes. SIMPLE FRUIT PUDDING. and at once cover it with a layer of bread. Mix the semolina smooth with part of the milk.mould previously dipped in water. of Allinson fine wheatmeal. Mix the milk and meal perfectly smooth. sugar to taste. mix them with the boiled semolina when it is fairly cool. lemon rind or vanilla. Butter some cups. SIMPLE PUDDING. SEMOLINA PUDDING. SIMPLE SOUFFLÉ. add the eggs. then remove the lemon rind. and bake the mixture until done. and serve with either custard or white sauce. beat up the eggs. well beaten. Serve with custard or milk sauce. that is. 4 eggs. ½ pint of milk. 1 tablespoonful of Allinson fine wheatmeal. 1 even teaspoonful of powdered cinnamon. of semolina. pour the mixture into a buttered pie-dish. Serve cold with stewed fruit or custard. the sugar and cinnamon. 1 quart of milk. Then fill the dish with any kind of hot stewed fruit.

pepper. a little mace. Stir the mixture over the fire with the butter until it is quite thick and comes away from the saucepan. line it neatly with some of the slices of the sponge cakes. 1 pot of apricot jam. of butter. pour the mixture over the pudding. and mix them well with the mixture (remove the vanilla or lemon rind). press them to the mould to keep them in position. beat up to a stiff froth the whites of the eggs. set the rest over the fire with sugar and a piece of lemon rind or 11/2 inch of stick vanilla. grease a mould with the butter. stir the smoothed meal into it. and fill the mould with alternate layers of sponge cake and jam. and let it gently cook for 5 to 8 minutes. and turn it out carefully. take the mixture from the fire. 2 eggs. and salt to taste. stirring all the time. Let the pudding get cold. Have ready the whites of the eggs beaten to a stiff froth. and bake it in a slow oven until set. ½ oz. 1 pint of milk. and bake the Soufflé’ until risen and brown. Next spread a layer of apricot jam. 1-1/2 gills of milk. Separate the yolks from the whites of the eggs. of Allinson fine wheatmeal. of butter. Serve immediately. beat up the yolks of the eggs. mix the wheatmeal with the milk. SPANISH PUDDING. turn the mixture over the jam. and when a little cooled . with a little sugar. 3 eggs. pepper and salt. mace. 2 oz. remove from the fire to cool. when boiling. and mix them with the rest. SPONGE DUMPLINGS. 8 sponge cakes. pile the froth over the pudding. Slice the sponge cakes lengthways.meal in part of the milk. ½ oz. and serve with custard. Beat up the yolks of the eggs and mix them with the milk. adding the whites of the eggs. Spread a layer of jam in a pie-dish.

½ pint of cold milk. sugar to taste. almonds. STUFFED SWEET ROLLS. Mix all well. Put the tapioca into a basin. ¼ oz. Halve the rolls lengthways and remove the crumb. Bring to a boil. and simmer till quite soft and clear. ½ oz. 3 cooking apples. . scatter bits of butter over the crusts. and 1 tablespoonful of sugar. Break the egg and beat it slightly. 1 egg. and cover it with water. soak the crusts for a few minutes in a little cold milk when the stuffing is ready. to cool it a little. of currants.add the yolks. mix well with the tapioca. Cut off lumps with a spoon and drop them into the boiling soup. cinnamon to taste. Serve with white sauce. of moist sugar. Fill the crusts of the rolls with the mixture. Pare and core the apples. and the yolk of the other. cinnamon. a little milk. of macaroons crushed. of butter. 2 oz. and bake the rolls for ½ hour. of butter. until it has absorbed all the water. 2 oz. pour into a greased dish. and add some of the breadcrumbs to make the whole into a fairly firm mass. cook them with 1/3 teacupful of water. 4 Allinson wholemeal rolls. VANILLA CHESTNUTS (for Dessert). and bake in a moderate oven until it is a golden colour. 1 egg well beaten. 1 oz. then add the currants. Serve either hot or cold. TAPIOCA PUDDING. sprinkle them with sugar and powdered cinnamon. of tapioca. 2 eggs. ½ oz. 4 oz. picked and washed. Let it soak for 1 hour. Draw to the side of the fire. macaroons. and mash them up to a pulp with a wooden spoon. Add the milk and sugar. of the butter. 1 oz. of ground sweet almonds. place the rolls into a baking tin. press the two halves of each roll together. 1 gill of cold water.

The old-fashioned way of making it is with white flour. Soak the sago with ½ pint of water. Border a pie-dish and line with paste. of sago. put in the mixture. beat in the eggs one at a time. either in the oven or in a saucepan. add the strained lemon juice and flavouring. the juice of 1 lemon. and mix well together. 3 oz. YORKSHIRE PUDDING. Make a batter with the eggs. Beat the butter and sugar to a cream. of butter. WHOLEMEAL BANANA PUDDING. puff paste. and mix all smoothly. 4 . add the bananas. Peel them. and milk. Boil the chestnuts in plenty of water until tender. Peel the bananas and mash them with a fork. of sugar. Try this way. Pour sufficient boiling milk over the breadcrumbs to soak. 1 tablespoonful of sugar. WINIFRED PUDDING. and add them to the mixture. ½ pint of milk. that they may not break in peeling. 6 bananas. 1 oz. flavouring. sugar. 3 oz. and sago.1 lb. 1 teacupful of water. when sufficiently cool. Sift a little white sugar over. simmer the sugar and the teacupful of water for 10 minutes. add vanilla and remove the chestnuts from the fire. of chestnuts. vanilla to taste. each of Allinson breakfast oats and Allinson fine wheatmeal. 2 eggs. but not too soft. 4 oz. ½ lb. of sugar. Allow all to cook gently until the syrup browns. 2 teacupfuls of Allinson fine wheatmeal. 3 oz. 3 eggs. and bake for about 30 minutes in a moderate oven. Turn the mixture into a greased mould and steam the pudding for 2 hours. then add the chestnuts. of Allinson breadcrumbs. and serve hot or cold. meal. turn the whole into a glass dish.

adding enough cold milk to make a firm paste. Scatter a few bits of butter on the top. mixing with a knife only. (3) ½ lb. add enough water to the paste to keep it together. and make a batter of the eggs. some milk. green vegetables. 4 eggs. 2 eggs. of butter. Rub the butter into the meal. . of Allinson fine wheatmeal.eggs. of mashed potatoes. (4) ½ lb. 6 oz. and a little cold milk. a little cold water. 1 tablespoonful of oil. of butter. roll out and use. rub in the butter and the oil. and sauce. roll out and use. 2 oz. of fine breadcrumbs. and roll out as required. moisten the paste with milk. which has been previously well buttered. of Allinson fine wheatmeal. beat the eggs well. of Allinson fine wheatmeal. Mix the meal and mashed potatoes. meal and oats. pepper and salt to taste. 1 pint of milk. 3 oz. and bake the pudding for 1 hour. Rub the butter into the meal. of butter. Serve with baked potatoes. Pour the mixture into a shallow Yorkshire pudding tin. Mix the ingredients as in (3). ½ lb. (2) ½ lb. Whip the eggs well. a little cold milk (about 1 cupful). milk. of Allinson fine wheatmeal. PIES PIE-CRUSTS. adding pepper and salt. add enough milk to moisten the paste. (1) 1 lb. and roll it out. mix them with the meal. 2 oz. ½ lb. mixing it with a knife. of butter.

or with a top crust only. and bake in a quick oven. of Allinson fine wheatmeal. of butter. and bake until the crust is done. 3 oz. mix it with the meal and butter. For the crust either of the recipes given for piecrusts may be used. Roll out and use according to requirements. a little cold water. of butter into the meal. and roll the paste up. 1 lb. Let the sago swell out over the fire with milk and water. Rub ½ lb. roll up again and repeat about 3 times. with top and bottom crust.(5) (Puff crust). like prunes. Use for pie-crust. roll it out. these should first be stewed till tender. (6) ½ lb. cover it with a crust. as the same rules apply to all. of Allinson fine wheatmeal. . &c. and sweetened if necessary. vege-butter. If an open tart is made. spread with more butter. then place as much of the fruit as is required into your tart. in the usual way.. moisten with the milk (taking a little more than 1 gill if necessary).. and allowed to cool. 1 gill of cold milk. 5 oz. of butter. &c. When any dried fruit is used. spread the paste with some of the other butter. of sago. TARTS Special recipes for every kind of fruit tart are not given. Rub the butter well into the meal. as it would make the crust heavy. 1 oz. and roll the paste out and use. until all the butter is used up. apple-rings. 1 lb. only very little juice should be used. with a bottom crust only. dried apricots. and the fruit tarts can be made either open. of Allinson fine wheatmeal. (7) 1 lb. add enough cold water to make a stiff paste. roll it out again.

3 oz. raspberries. stir the mixture over the fire until it thickens. of Allinson chocolate (grated). 1 egg. 1 teaspoonful of sugar. ½ oz. 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. of ground rice. of Allinson fine wheatmeal. ground rice.Summer fruit. fill them with the blancmange mixture. CHOCOLATE TARTS. 6 oz. grease some patty pans. and the sugar. 2 oz. 3 oz. and pour the cooled . Mix the milk with the ground rice. a few drops of almond essence. 1 dessertspoonful of sugar. of the milk. well beaten. make the meal and butter into a paste with a little cold water. and gooseberries need not be previously cooked. 2 oz. 1 dessertspoonful of orange-water. and flavouring. fill with the almond mixture. cherries. currants. BLANCMANGE TARTLETS. Pound the almonds well together with the orange-water. beat the egg and mix it well with the almonds. add to it the chocolate smoothly and gradually. Mix the fruit with the necessary sugar. Make a blancmange. ½ oz. let cool a little and stir in the eggs. bake them. place a spoonful of jam on every tartlet. and 1 pint of milk. line a greased plate with it. and bake them 10 minutes. like strawberries. CHEESECAKES (ALMOND). of butter. 4 eggs. of sweet ground almonds. castor sugar. Line 8 or 10 little cheesecake tins with a short crust. of ground rice. any kind of jam preferred. and serve cold. bitter ground almonds. and it the tart is made with a top crust only. 1 pint of milk. 3 oz.

juice of 8 lemons. LEMON CREAM (for Cheesecakes). 6 good-sized apples. of butter. fill it with the above mixture. 1 lemon. of butter. bring the rest of the water to the boil with the juice and the grated rind of the lemon and sugar. cover the tart with thin . whip the whites of the eggs stiff. add to them the milk. then set aside to cool. sugar to taste.custard into it. 1 oz. adding a little castor sugar. 1 lb. sugar to taste. LEMON TART. heap the froth over the pie. 1 teacupful of milk. add the butter. and add all these to the apples and butter. line a dish with paste. 1 breakfastcupful of water. grated rind of 2 lemons. let it simmer for a few minutes. 4 whites of eggs. Steam or bake the apples till tender and press them through a sieve while hot. powdered sugar. and let the mixture cool. 1 dessertspoonful of cornflour. MARLBOROUGH PIE. bake the tart ½ hour in a moderate oven. sugar. Thicken the mixture with the cornflour. fresh butter. line a flat dish or soup-plate with pastry. 1 oz. ¼ lb. beat the yolks of the eggs. lemon juice and rind. and let it set in the oven. and bake the pie for ½ hour in a quick oven. and some paste for crust. of Allinson’s fine wheatmeal and 1-1/2 oz. 2 eggs. some short crust made of 4 oz. beat up the eggs. of butter. pour the mixture into this. Put the ingredients into a double boiler and stir over a slow fire until the cream is the consistency of honey. the juice and rind of 1 lemon. Moisten the cornflour with a little of the water. mix them well through with the rest of the ingredients. 6 yolks of eggs. 3 eggs.

2 oz. Mix the cornflour. stirring very frequently. of Allinson fine wheatmeal.strips of pastry in diamond shape. of sifted Allinson fine wheatmeal. 2 oz. bake in a quick oven. 2 oz. add the mixture to the boiling milk. 1 quart of milk. piece of vanilla 3 inches long. stir all well for 8 to 10 minutes. 1 good dessertspoonful of vanilla essence. when cold. stir it well . flour. turn out and serve with stewed fruit or jam. of golden syrup add 1 breakfastcupful of Allinson breadcrumbs.F. and cocoa. the grated rind and juice of 1 lemon. 1 oz. Mix well together. Bring 1-1/2 pints of milk to the boil. and cocoa. sugar to taste. Stir the mixture into the boiling milk. and then pour it into one or two wetted moulds. To 1 lb. 1 quart of milk. or some vanilla essence. BLANCMANGES BLANCMANGE. BLANCMANGE (CHOCOLATE). and smooth it with the cold milk. adding the vanilla spliced and the sugar. TREACLE TART. cocoa. and bake the tart ¾ of an hour. Add the vanilla essence. Line the tins with short paste. of sugar. 2 oz. wheatmeal flour. of Allinson cornflour. and let it all simmer for 8 to 10 minutes. Put about 1 tablespoonful of the mixture in each tin. 1 oz. of N. leaving enough to smooth the cornflour. mix the wheatmeal and cornflour smooth with the rest of the milk. Set the greatest part of the milk over the fire. of Allinson cornflour.

. Make a little custard to pour over the blancmange—1/2 pint of milk. a little sugar. Set that over the fire to boil (keeping back a ¼ of a pint for mixing the cornflour smooth). Separate the yolks of the eggs from the white. BLANCMANGE (LEMON) (a very good Summer Pudding). Serve on a glass dish nicely arranged with stewed fruit or jam. and essence of lemon. Turn it out. Have the whites of the eggs beaten to a stiff froth. When cold gently peel off the shells. Take the juice of the oranges and lemon and the grated rind of the latter. 2 eggs. ORANGE MOULD (1). and serve. 1 lemon. 4 eggs. When boiling. of cornflour. Add enough water to the juice to make 1 quart of liquid. sugar to taste. Put the water in an enamel saucepan. 2 tablespoonfuls of Allinson cornflour. 1 pint of water. Make a blancmange with 1 pint of milk. and let it boil with the rind of the lemon in it. then fill them with the hot blancmange mixture.through. and beat up well with the mixture. 7 oranges. BLANCMANGE EGGS. pour the mixture into a wetted mould. and add the sugar. and 1 oz. add the cornflour mixed with a little cold water. and let it get cold. some water. 1 lemon. of sugar. of Allinson fine wheatmeal. 4 oz. 4 oz. 1 oz. Allow it all to boil for a few minutes. Rinse the shells with cold water. then add sugar and the juice of a lemon. whisk in the yolks of the eggs. This makes an excellent custard. beat up the yolks and add them to the cornflour and juice when those are smooth. and let the contents drain away. Pierce the ends of 4 or 6 eggs. of Allinson cornflour. then pour into a mould.

and serve.When the liquid over the fire boils. mix it lightly with the rest. The juice of 7 oranges and 1 lemon. some apricot jam. Split the vanilla. Put 1-1/2 pints of this over the fire with the sugar. and juice. Mash the fruit gently. When boiling thicken it with the cornflour. 1 quart of blackberries. of sugar. let it get cold. 1 pint of cream. turn it out. whip up the eggs and stir them carefully into the mixture so as not to curdle them. Add enough water to the fruit juice to make 1 quart of liquid. 2 inches of vanilla pod. cornflour. ½ pint of cream. Have ready the whites of the eggs beaten to a stiff froth. 4 oz. white of 2 eggs. the whites of 4 eggs. 6 oz. stir in the mixture of eggs. and 4 eggs. Pour all into a wetted mould. Sprinkle the fruit with sugar to make the . sugar to taste. Turn out when cold and serve when required. put it into a hair-sieve and allow it to drain. which should be smoothed with the rest of the liquid. Place a good teaspoonful of apricot jam in each custard glass. ORANGE MOULD (2). of Allinson cornflour. put this and the sugar into the cream. 1 dessertspoonful of castor sugar. and keep all stirring over the fire for 2 minutes. then remove the vanilla. BLACKBERRY CREAM. Stir well over the fire for 5 to 8 minutes. and pour the mixture into wetted moulds. whip this with the whites of eggs until stiff. CREAMS APRICOT CREAMS. and fill up with whipped cream.

This is easily made. Serve in a glass dish. of Allinson chocolate to ¼ pint of cream. and not too firm. and mix the chocolate with it. It the cream is not found sweet enough. 1 quart of milk. of Allinson chocolate. and melt it in a little enamelled saucepan with very little water. let it get quite cold. white of 1 egg. 2 oz. and sugar. and very dainty. When boiling thicken the milk with the cornflour. Dissolve the chocolate over the fire with 2 tablespoonfuls of water. and then mix it with the cream . vanilla. Dissolve the chocolate in a few tablespoonfuls of water.juice drain more freely. remove the mixture from the fire to cool slightly. and flavour with Allinson vanilla essence. add the milk. when it should be a smooth paste. and stir the whole over the fire. Beat the whites of the eggs to a very stiff froth. serve in custard glasses or poured over sponge cakes or macaroons. sugar to taste. essence of vanilla. 4 eggs. smooth paste. taking care not to allow it to boil When well thickened let the cream cool. CHOCOLATE CREAM (French) (1). Break the chocolate in pieces. vanilla to taste. CHOCOLATE CREAM. add a little castor sugar. 1 tablespoonful of Allinson corn flour. stir them into the thickened chocolate very gradually. whip the cream and mix with the juice. Set the chocolate aside until quite cold. stir it quite smooth. 6 oz. Use the whites of 3 eggs to 2 large bars of chocolate. CHOCOLATE CREAM (WHIPPED). beat the eggs well. stirring it over the fire until a thick. stirring both well together until the chocolate is well mixed with the froth.

6 oranges. ORANGE CREAM. set aside and let it cool a little. adding the sugar to it. 4 to 6 oz. and thicken the fruit juice with it. let this get hot. a little cinnamon. fill into glasses and serve at once. and mix all to a smooth paste. 2 oz. jar of cream. 7 eggs. return the . LEMON CREAM. 1 dessertspoonful of cornflour. beat the eggs well. more paste and cream. Proceed exactly as in “Orange Cream. whip to a stiff froth. Take the juice of the oranges and the juice and grated rind of the lemon. macaroons. letting it boil up for a minute. EGG CREAM. The juice of 3 lemons and the rind of 1. Take a 6d. juice of 1 lemon. and when the liquid has cooled mix them carefully in with it. Lay a little of the macaroon paste roughly in the bottom of a glass dish. Add enough water to the fruit juice to make 1-1/2 pints of liquid. 1 lemon.” MACAROON CREAM. of sugar. put the mixture into a saucepan over a sharp fire. of sifted sugar.previously whipped stiff. 1 dessertspoonful of cornflour. some water. mix the cornflour smooth with a spoonful of cold water. 6 oz. and whisk it till quite frothy. this will not require any additional sugar. 7 eggs. ½ pint of water. add 1 or 2 spoonfuls of milk. of sugar (according to taste). Beat up all the ingredients. taking care not to let it boil. The yolks of 6 eggs. then cover with 1 spoonful of cream put on roughly. Pound 1-1/2 doz. place in a bowl. then 1 or 2 spoonfuls of the cream.

” SWISS CREAM. stir the mixture over the fire until it has thickened and let it simmer 2 minutes longer. Lay 6 sponge cakes on a glass dish. WHIPPED CREAMS. This makes a delicious dish. adding a piece of vanilla 2 inches long. 1 quart of strawberries. sugar to taste. always stirring. Put the cream and milk over the fire. and sugar to taste. ¼ lb. keep stirring continually until the cream thickens. smooth the cornflour with a tablespoonful of cold milk. and soak them with any fruit syrup.whole over a gentle fire. sugar to taste. as this would curdle it. ½ pint of cream. When cold. of ratafias. then pour it over the biscuits and serve cold. mix it with the milk and cream when nearly boiling. RASPBERRY CREAM. Proceed as in “Blackberry Cream. . ½ pint of milk. and sugar to taste. Proceed as in “Blackberry Cream. then add 1 pint of blancmange. STRAWBERRY CREAM. arrange the macaroons and ratafias on a shallow glass dish. or in a glass dish poured over macaroons. but take care not to let it boil. 1 tablespoonful of Allinson cornflour. remove the vanilla. When nearly cold cover the top with ratafia biscuits and decorate with angelica and cherries. ½ pint of cream. 1 quart of raspberries. of macaroons.” RUSSIAN CREAM. ½ pint of cream. serve in custard glasses. let the cream cool a little. vanilla. 2 oz.

stir over the fire until the custard is nearly boiling. 1 dessertspoonful of Allinson cornflour. Let the milk cool a little. Peel. ½ lb. taking care not to curdle them. then let it cool. cut and core the apples and put into a lined saucepan with the water. ground almonds. Boil the milk with the sugar and almonds. 8 large apples. &c. When whipped cream is used to pour over sweets. leaving out 3 of the whites of the eggs. 1 quart of milk. 1 pint of custard made with Allinson custard powder. which are to be beaten to a stiff froth. half a teacupful of water and the juice of half a lemon. this latter giving the cream its name. pour it into a glass dish. a piece 1 inch long is sufficient for ½ pint of cream. let it boil up for a minute. BAKED APPLE CUSTARD. and pile the whipped whites of the eggs on the top of the custard just before serving. 1 wineglassful of rosewater. smooth the cornflour with the rosewater and stir it into the boiling milk. as the cream might curdle. 6 eggs..Quantity of good thick cream according to requirement. Add sugar to taste and whatever flavouring might be desired. in hot weather it should be kept on ice or standing in another basin with cold water. . The white of 1 egg to ¼ pint. CUSTARDS ALMOND CUSTARD. Whip it well with a whisk or fork until it gets quite thick. sugar to taste. then stir in the eggs very gradually. flavour it with stick vanilla. stirring occasionally. moist sugar to taste. it must be split and as much as possible of the little grains in it rubbed into the cream. Beat up the eggs.

Then pour the caramel into a mould or cake-tin. 1 quart of milk. bake lightly. If the milk and eggs are mixed cold and then baked the custard goes watery. When the sugar is melted and browned stir into it about 2 tablespoonfuls of hot water. place it in the oven. Allow it to get cold. and bake it in a moderately hot oven until set. and serve cold. and lemon juice. and bake in a moderately hot oven for about 20 minutes or until the custard is set.sugar. Whip up the eggs. of castor sugar for caramel. and the juice of ½ lemon. and add the vanilla and sugar. grate a little nutmeg over the top. BAKED CUSTARD. it is therefore important to bear in mind that the milk should first be heated. so as not to curdle the eggs. sweeten it with sugar. when cold put the fruit at the bottom of a pie-dish and pour the custard over. Serve with stewed fruit. 4 eggs. 1 dessertspoonful of sugar. Then pour the custard into the tin on the caramel and stand the tin in a larger tin with hot water. stew till tender and rub through a sieve. Put the dry castor sugar into an enamelled saucepan and let it melt and turn a rich brown over the fire. CARAMEL CUSTARD. . stir carefully into them the hot milk. and mix them carefully with the hot milk. and serve. Whip up the eggs. sugar. 6 eggs. Pour the custard into a buttered pie-dish. CARAMEL CUP CUSTARD (French). and flavouring to taste. Heat the milk until nearly boiling. turn out. and add any kind of flavouring. Meanwhile heat the milk near boiling-point. and let it run all round the sides of the tin. ½ lemon and 4 oz. stirring all the time. 1-1/2 pints of milk.

stir it often while cooling to prevent a skin forming on the top. sugar and vanilla to taste. pour the custard into a jug. split a piece of the pod 3 or 4 inches long. When all is mixed. Carefully stir the milk into the beaten eggs. Beat the eggs well while the milk is being heated. and as soon as the custard begins to coat the spoon remove the saucepan from the fire. CUP CUSTARD. adding only a little at a time. although it is hot enough to finish thickening it. When the custard is done place the jug in which it was made in a bowl of cold water.” Take 4 oz. which is alcoholic. Gradually stir the caramel into the hot custard. Keep stirring the custard with a wooden spoon. and continue stirring the custard until it is well thickened. Use vanilla pods to flavour—they are better than the essence.Make the custard as in the recipe for “Cup Custard. for directly the water ceases to boil it cannot curdle the custard. taking care not to be scalded by the spluttering sugar. In doing as here directed there is no risk of the custard curdling. Sweeten the milk and let it come nearly to boiling-point. and serve in custard glasses. or the milk can first be thickened with a dessertspoonful of . Should the custard be required very thick. Let it cool. and let it soak in the milk for 1 hour before it is set over the fire. keep stirring it until quite melted and a rich brown. Then cautiously add 2 tablespoonfuls of boiling water. of castor sugar. 6 whole eggs or 10 yolks of eggs. which should be placed in a saucepanful of boiling water. put it over a brisk fire in a small enamelled saucepan. Remove the vanilla pod and pour the custard into glasses. the custard will only take from 5 to 10 minutes to finish. 8 eggs should be used. 1 quart of milk. If the milk is nearly boiling when mixed with the eggs. so as not to curdle the eggs. so as to extract the flavour from the vanilla.

of lump sugar and 1 packet of Allinson custard powder.. &c. or in a glass dish. boil the remainder of milk with the sugar.Allinson cornflour before mixing it with the 6 eggs. grate a little nutmeg on the top and bake till of a golden brown. and when quite boiling pour quickly into the basin. or put in a glass dish and serve with stewed or tinned fruits. This is an excellent plan. Serve in custard glasses. Put the contents of the packet into a basin and mix to a smooth. and the custard tastes just as rich as if more eggs were used. it should be well stirred before using. thin paste with about 2 tablespoonfuls of the milk. CUSTARD (ALLINSON). . Line a pie-dish with puff paste. it saves eggs. Mix 1 dessertspoonful of flour with the contents of a packet of Allinson custard powder. CUSTARD IN PASTRY OR KENTISH PUDDING PIE. FRUMENTY. then fill the case with a custard made as follows. boil the remainder of milk with sugar to taste and 1 oz. custard powder. stirring thoroughly. 1 pint of milk or cream. out of a pint of milk take 8 tablespoonfuls and mix well with the flour. or the custard can be used with Christmas or plum pudding instead of sauce. stir occasionally until quite cold. stir quickly for a minute. then pour into the pastry case. prick well with a fork and bake carefully. serve either hot or cold. When the custard has been standing over night. of butter and when quite boiling pour on to the custard powder. then pour into custard glasses and grate a little nutmeg on the top. 2 oz.

and let all cook gently over a low fire. beat up the eggs and gradually mix them with the rest. then turn it into a bowl and let it become cool. then put in the well-beaten yolks of 6 eggs. With ½ lb. Serve hot or cold. putting a double row round the edge. a stick of cinnamon. and is as good cold as hot. Top and tail 1 pint of gooseberries. The wheat should be fresh and soaked for 24 hours. add it to the milk when boiling. GOOSEBERRY FOOL. Mix the milk with the wheat (which should be fresh). taking great care not to curdle them. of butter melted and dropped in gradually whilst the mixture is beaten. stew gently until perfectly tender. then rub them through a sieve.1 quart of milk. Scald 1 pint of milk. and lastly the whites of the eggs whipped to a stiff froth. of castor sugar stew 1 lb. serve in the pie-dish. put into a lined saucepan with sugar to taste and half a small teacupful of water. add the mashed gooseberries in small quantities. and then cooked from 3 to 5 hours. stirring frequently. of green gooseberries until the skins are tender. This can be made from any kind of acid fruit. of castor sugar. beat all together for a minute to mix well. 2 oz. 4 eggs. the sugar and fruit. of sultanas and currants mixed. ¼ lb. GOOSEBERRY CUSTARD. Make some good puff paste and line a pie-dish with it. and . ½ pint of ready boiled wheat (boiled in water). Pour this into the lined pie-dish and bake 25 or 30 minutes. rub through a sieve. mix 1 tablespoonful of Allinson cornflour to a smooth paste with cold milk. when the mixture is nicely thickened remove it from the fire and let it cool. gently stirring it all the time. let it boil for 5 minutes. adding the cinnamon. Add ¼ lb. Stir the frumenty over the fire. sugar to taste. but do not allow to boil.

Boil the macaroni in 1 pint of milk. The juice of 6 oranges and of ½ a lemon. 6 oz. 1 even dessertspoonful of Allinson cornflour. Serve cold. N. of sugar. ORANGE CUSTARD. which should have been allowed to become cold before being mixed with the fruit. and when the custard is cool enough not to crack the dish. Serve in a glass dish with sponge fingers. substituting sharp apples for the gooseberries. 4 oz. when quite tender place it on a glass dish to cool. make a custard of the rest of the milk and the other ingredients.B. and carefully stir in the milk (which should have been allowed to go off the boil) without curdling it. of Allinson macaroni. and 1 dessertspoonful of Allinson cornflour. 3 eggs. ½ lb. when the custard is cool pour it over the macaroni. flavour it well with vanilla. placing it in a jug into a saucepan of boiling water.when quite cold add 1 pint of custard made with Allinson custard powder. and serve with or without stewed fruit. 1 dessertspoonful of Allinson cornflour. pour it over them and sprinkle some ground almonds on the top. and add a little water it needed. Arrange the macaroons in a glass dish. of macaroons. MACARONI CUSTARD. 6 eggs. MACAROON CUSTARD. 6 eggs. sugar and vanilla essence to taste. and stir the custard over the fire until it thickens. Boil the milk and stir into it the cornflour smoothed with a little of the milk. add sugar and vanilla to taste. Add enough water to the . whip up the eggs. vanilla to taste. 1 tablespoonful of sugar. 1 quart of milk.—Apple fool is made in exactly the same way as above.

Beat up the eggs. or any juicy summer fruit. Set aside the saucepan. 1-1/2 pints of raspberries. of sugar. 7 eggs. but do not allow it to boil. This is a German sweet. gradually stir into them the thickened liquid. prepare 1 pint of custard with Allinson custard powder according to recipe given above. Remove the stalks from 1 lb. and then proceed with the custard as in the previous recipe. when it boils thicken it with the cornflour. RASPBERRY CUSTARD. return the juice to the saucepan. There should be 1 quart of juice. add the sugar and reheat the liquid.fruit juices to make 1-1/2 pints of liquid. and while still hot pour carefully over the fruit. and just before serving (which must not be until the custard . add them carefully after the fruit juice has somewhat cooled. red currants. STRAWBERRY CUSTARD. You can make a fruit custard in this way. 1 dessertspoonful of Allinson cornflour. 6 oz. with strawberries. if necessary add a little more water. Beat up the eggs. strain the juice well through a piece of muslin or a fine hair-sieve. Set this over the fire with the sugar. place them in a glass dish and scatter over 2 tablespoonfuls of pounded sugar. then set it aside to cool. and thicken the liquid with it when boiling. Mix the fruit. (which should be an enamelled one) so as to cool the contents a little. cherries. as the eggs would curdle. or in a glass dish poured over macaroons or sponge cakes. and let it cook from 5 to 10 minutes with 1 pint of water. ½ pint of red currants. set aside to cool. Serve cold in custard glasses. of fresh strawberries. stir the custard over the fire until it thickens. and very delicious. meanwhile smooth the cornflour with a little cold water.

1 stick of cinnamon about 3 inches long. of apples. and line a flat buttered tin with it. and bake the cake until brown in a moderately hot oven. slip the cake off the tin. of chopped almonds. arrange them in close rows on the paste point down. a little cold water. APPLE CHARLOTTE. roll out thinly the rest of the paste. 1 egg. roll out the greater part of it ¼ inch thick. 2 lbs. of good cooking apples. sprinkle with sugar and cinnamon. of butter.has become quite cold) garnish the top with a few fine strawberries. when cold sift castor sugar over it. turn up the edges of the bottom crust over the edges of the top crust. Pare. each of Allinson fine wheatmeal and white flour. APPLE COOKERY APPLES (BUTTERED). and slice the apples. 4-1/2 oz. APPLE CAKE 6 oz. of castor sugar. sugar . leaving 1 inch of edge uncovered. ground cinnamon and sugar to taste. and as much cold water as is required to make a smooth paste. cut into pieces. 2 oz. make 2 incisions in the crust. 1 lb. and serve. and cut the apples into thin divisions. 1-1/2 lbs. core. Rub the butter into the meal and flour. heat the butter in a fryingpan. core. when it boils turn in the apples and fry them until cooked. 1 heaped-up teaspoonful of cinnamon. beat up the egg and add it. of currants and sultanas mixed. and 3 oz. of apples. and serve on buttered toast. 2 oz. Pare. of butter. cover the apples with it. 4 oz. sift the sugar and cinnamon over the apples.

both in the sun and on the stove. they should be taken indoors and spread on tins (but with paper underneath). remove the cinnamon. In the evening (before the dew falls). core. spread them on large sheets of paper in the sun. The good parts cut into thin pieces. It gives a little trouble.to taste. Those who have apple-trees are often at a loss to know what to do with the windfalls. Pare. the apples must be dried indoors only. and add sugar. repeat the layers. for the home-dried apples are superior in flavour to any bought apple-rings or pippins. and Allinson bread and butter cut very thinly. puddings. and stew them with a teacupful of water and the cinnamon. the almonds. Whilst cooking is . and extra care must then be taken that they are neither scorched nor cooked on the stove. APPLES (DRYING). and if the oven is only just warm. and the currants and sultanas. and cut up the apples. the juice of ½ a lemon. and will probably be quite dry in the course of the day. Should the weather be rainy. finishing with slices of bread and butter. of course they require frequent turning about. Peel your apples. washed. and it is impossible to use them all up for apple pie. lemon juice. and dried. or jelly. until the apples have become a pulp. then place on it a layer of apple mixture. Next day they may again be spread in the sun. placed in the oven well spread out. but one is well repaid for it. on the cool kitchen stove. cut away the cores and all the worm-eaten parts—for nearly the whole of the windfalls are more or less wormeaten. The apples come down on some days by the bushel. mix all well and allow the mixture to cool. butter a pie-dish and line it with thin slices of bread and butter. bake for ¾ hour in a moderate oven. An excellent way to keep them for winter use is to dry them. previously picked.

gradually mix in the milk. ½ lb. and cut them into rounds ¼ inch thick. 3 good juicy cooking apples. remove the cloves. of dates. stone the dates. 6 cloves tied in muslin. serve cold with sponge-cake fingers. APPLE FRITTERS. 2 lbs. and a little sugar. or boil them the same time in plenty of water. Core as many apples as may be required. fill them into brown paper bags and hang them up in an airy. roll it out. which is when the outside is not moist at all. When the apples are quite dry. and cut up the apples. make a paste for a short crust. Pare. dry place. The apples will be found delicious in flavour when stewed. I have dried several bushels of apples in this way every year. and wrap each apple in it. meal. make a batter with the milk. Fill the holes with a mixture of sugar and cinnamon. APPLE DUMPLINGS. and rub the fruit through a sieve. ¾ pint of milk. Pare and core the apples. then the cream. when sufficiently cooked.going on they will dry nicely on sheets of paper on the plate-rack. Serve with cream or sweet white sauce. core. vege- . adding sugar to taste. of Allinson fine wheatmeal. and gently stew the fruit with a teacupful of water and the cloves until quite tender. APPLE FOOL. and sugar to taste. 6 oz. ½ pint of milk. Have a fryingpan ready on the fire with boiling oil. and the eggs well beaten. of apples. which should be boiling. ¼ pint of cream. 3 eggs. Bake the dumplings about 30 or 40 minutes in the oven. and most acceptable when fresh fruit is scarce. placing the dumplings in the water when it boils fast.

It may take from 2 hours to 3 hours in boiling. ½ lb. make a paste of the meal. Make the batter as directed in the recipe for “Apple Fritters. and sprinkle over them the cinnamon and 4 oz. of apples. take 1 lb. add sugar and cinnamon to taste. butter and a little cold water. until the jelly sets when cold if a drop is tried on a plate.butter. Pare. roll the paste out. of apples. line a pudding basin with the greater part of it. a little lemon juice if liked. and press the edges together round the sides. of loaf sugar to each pint of juice. APPLE PUDDING (Nottingham). and the juice of 1 lemon to each quart of liquid. APPLE PUDDING. and 2-1/2 oz. dip the apple slices into the batter and fry the fritters until golden brown. of sugar—a little more should the apples be very sour. and boil them in the water until tender. 1 pint of water to each 1 lb. put in the apples. mix them with the batter. of Allinson fine wheatmeal. of butter or vegebutter. tie a cloth over the basin and boil the pudding for 2-1/2 to 3 hours in a saucepan with boiling water. then pour them into a jelly bag and let drain well. cover the apples with the rest of the paste. Boil the liquid. drain them on blotting paper. skimming carefully. Wash and cut up the apples. and cut them in thin slices. or butter. core. and cut up the apples. and fry the pancakes in the usual way. and keep them hot in the oven until all are done. sugar to taste. .” peel 2 apples. APPLE JELLY. APPLE PANCAKES. 1 teaspoonful of ground cinnamon. 1-1/2 lbs.

put the apples into a buttered piedish. 1 cupful of currants and sultanas. just enough to keep the apples from burning. cook them in a few spoonfuls of water to prevent them burning. 2 oz. 2 lbs. melt the butter and mix it into the batter. and meal. when quite soft rub the apple through a sieve. and sugar to taste. 1-1/2 lbs. meanwhile have the apples ready. 2 oz. the juice of a lemon. of butter. of good cooking apples. 1 heaped up teaspoonful of ground cinnamon. 1 lb.6 baking apples. core. and 1 oz. APPLE TART (OPEN). 6 oz. mix the sugar and cinnamon. pared. of apples. ¾ pint of milk. when they are quite soft rub them through a sieve and mix them with the cooking sago. of chopped almonds. of sugar. and turn out when cold. and cut in pieces the apples. Core the apples. Wash the sago and cook it in 1-1/2 pints of water. sugar to taste. let all cook gently for a few minutes or until the sago is quite soft. and sweeten the sauce to taste. cored. eggs. cook them in very little water. 1 teaspoonful of ground cinnamon or the rind of ½ lemon (which latter should be . and fill the hole where the core was with it. of Allinson wholemeal. a teaspoonful of ground cinnamon. put the mixture into a wetted mould. Rubbing the sauce through a sieve ensures the sauce being free from pieces should the apple not pulp evenly. make a batter of the milk. 3 eggs. and cut up. adding sugar and lemon juice. Pare. and bake the pudding for 2 hours in a moderate oven. 5 oz. of sago. pour it over the apples. sugar to taste. of apples. APPLE SAGO. to which the cinnamon is added. APPLE SAUCE.

and bake the tart for ¾ hour. 1 oz. If enough paste is left. and cut up the apples.removed after cooking with the apples). cinnamon. and ½ lb. Peel. and brush the paste over with white of eggs. and a little water. and chop small the apples. lay a thin strip right round the dish to finish off the edge. of sultanas. make a paste of the meal. if the apples are not sour. of currants and sultanas mixed. each 1 inch from the other. the juice of a lemon. cored. sultanas. core. butter. and sugar. sugar to taste. let all simmer gently for ½ hour. remove the lemon rind before serving. APPLES (RICE) 2 lbs. lemon juice. sugar to taste. each of apples and breadcrumbs. and 2 oz. stew them in very little water. only just enough to keep from burning. ½ lb. turn the apple mixture on the paste. 4 oz. Boil the rice in 3 pints of water with the lemon rind. let the fruit cool. of butter. core. and sliced. let all simmer together until the apples have become a pulp. of butter. mark it nicely with a fork or spoon. almonds. 12 oz. of apples. and. and 4-1/2 oz. and sultanas (washed and picked). of rice. EVE PUDDING. when nearly done add the currants. if too dry add a little more water. so as to make a kind of trellis arrangement of the pastry. butter. pared. mix them with the breadcrumbs. the lemon juice . sugar. cut the rest of the paste into strips 3/8 of an inch wide. 5 eggs well beaten. or Allinson fine wheatmeal. Serve with white sauce or custard. and sugar. of butter. the grated rind and juice of 1 lemon. roll it out and line a round. then add the apples. or until quite tender. the sultanas. ½ lb. flat dish with it. the rind of ½ lemon (or a piece of stick cinnamon if preferred). currants. Pare. and lay them over the apples in diamond shape.

whip up the eggs and mix them well with the other ingredients. and many of the other things we eat are garnishings. at one time our prisoners were fed on it alone. and steam the pudding for 3 hours. of mineral matter. and mineral matter in definite quantities. and suitability. One food that is now receiving a good deal of attention is bread. It is said we cannot live on bread alone. there must be from four to six parts of carbonaceous or heat and forceforming matter to one of nitrogen. composition. Nowadays we use a grain food as the standard. BREAD AND CAKES THE ADVANTAGES OF WHOLEMEAL BREAD. previously melted. and from two to four per cent.and rind. People are now concerning themselves about the foods they eat. and in best proportions. Not many years ago books treating of food and nutrition always gave milk as the standard food. A perfect food must contain carbonaceous. and so it is for calves and babies. and we ought to be sure that this is of the best kind. and this is as it ought to be. nitrogenous. for as a nation we eat daily a pound of it per head. tie with a cloth. We consume more of this article of food than of any other. and inquiring into their properties. also a certain bulk of innutritious matter for exciting secretion. but this is untrue if the loaf is a proper one. turn the mixture into a buttered mould. or which supplies to the body those elements that it requires. and the butter. and the peasantry of many countries live on very little else. and of all grains wheat is the one which is nearest perfection. for bread is the staff of life. for separating the particles of food .

so that the various gastric and intestinal juices may penetrate and dissolve out all the nutriment, and for carrying off the excess of the biliary and other intestinal secretions with the fæces. A grain of wheat consists of an outer hard covering or skin, a layer of nitrogenous matter directly under this, and an inner kernel of almost pure starch. The average composition of wheat is this:—
Nitrogen Carbon Mineral Matter Water 100 12 72 4 12

From this analysis we observe that the nitrogenous matter is to the carbonaceous in the proportion of one-sixth, which is the composition of a perfect food. Besides taking part in this composition, the bran, being in a great measure insoluble, passes in bulk through the bowels, assisting daily laxation—a most important consideration. If wheat is such a perfect food, it must follow that wholemeal bread must be best for our daily use. That such is the case, evidence on every side shows; those who eat it are healthier, stronger, and more cheerful than those who do not, all other things being equal. Wholemeal bread comes nearer the standard of a perfect food than does the wheaten grain, as in fermentation some of the starch is destroyed, and thus the proportion of nitrogen is slightly increased. The next question is, how shall we prepare the grain so as to make the best bread from it? This is done by grinding the grain as finely as possible with stones, and then using the resulting flour for bread-making. The grain should be first cleaned and brushed, and passed over a magnet to cleanse it from any bits of steel or iron it may have acquired from

the various processes it goes through, and then finely ground. To ensure fine grinding, it is always advisable to kiln-dry it first. When ground, nothing must be taken from it, nor must anything be added to the flour, and from this bread should be made. Baking powder, soda, and tartaric acid, or soda and hydrochloric acid, or ammonia and hydrochloric acid, or other chemical agents, must never be used for raising bread, as these substances are injurious, and affect the human system for harm. The only ferment that should be used is yeast; of this the French variety is best. If brewer’s yeast is used it must be first well washed, otherwise it gives a bitter flavour to the loaf. A small quantity of salt may be used, but not much, otherwise it adds an injurious agent to the bread. BARLEY BANNOCKS. Put ½ pint of milk into a saucepan allow it to boil; then sprinkle in barley meal, stirring it constantly to prevent lumps till the mixture is quite thick and almost unstirrable. Turn the mass out on a meal-besprinkled board and leave to cool. When cool enough to knead, work it quite stiff with dry meal, take a portion off, roll it as thin as a wafer, and bake it on a hot girdle; when done on one side, turn and cook on the other. The girdle is to be swept clean after each bannock. Eat hot or cold with butter. BUN LOAF. 1 lb. Allinson wholemeal flour, ½ lb. butter, ½ lb. brown sugar, ¼ lb. currants, ¼ lb. raisins, ¼ lb. candied peel, 4 eggs, ½ teacupful of milk. Mix the flour, sugar, currants, raisins, candied peel (cut in thin strips), the butter and eggs well together; mix with the milk; pour into a buttered tin, and bake in a moderate oven for 2 hours.

BUNS (1). 1 lb. flour, ¼ lb. sugar, 4 oz. currants, 2 oz. butter, or vege-butter, 1 teacupful of milk, 1 oz. French yeast, 2 eggs, a little salt. Mix the flour, sugar, salt, and currants in a basin, warm the butter and milk slightly, mix it smoothly with the yeast, then add the eggs well beaten; pour this on the flour, stirring well together till it is all moistened; when thoroughly mixed, set it to rise by the fire for ½ hour; make into buns, set to rise by the fire for 10 minutes, brush the tops over with egg, and bake from 10 to 15 minutes. BUNS (2). ½ pint water, ½ pint milk, 1 oz. yeast, 1 oz. sugar, 6 oz. Allinson’s wholemeal, 1 egg (not necessary). Warm water and milk to 105 degrees, dissolve sugar and yeast in it and stir in the meal, leave well covered up in a warm place for 45 minutes. Then have ready 1 ¾ lbs. Allinson’s wholemeal, ¼ lb. vege-butter, 5 oz. sugar, ½ lb. currants, pinch of salt. Melt down vege-butter to oil, make bay of meal, sprinkle currants round, stir the sugar and salt with the ferment till dissolved, then mix in the melted butter and make up into a dough with the meal and currants. Keep in warm place for 45 minutes, then knock gas out of dough and leave ½ hour more; shape buns, place on warm greased tin, prove 15 minutes and bake in moderately warm oven for 20 minutes. BUNS (PLAIN). 1 lb. flour, 6 oz. butter, or vege-butter, ¼ lb. sugar, 1 egg, ¼ pint milk, 15 drops essence of lemon. Warm the butter without oiling it, beat it with a wooden spoon, stir the flour in gradually with the sugar, and mix the ingredients well together; make the milk lukewarm, beat up with it the egg and lemon

and stir to the flour; beat the dough well for 10 minutes, divide into 24 pieces, put into patty pans, and bake in a brisk oven for from 20 to 30 minutes. BUTTER BISCUITS. ½ lb. butter, 2 lbs. fine wholemeal flour, ½ pint milk. Dissolve the butter in the milk, which should be warmed, then stir in the meal and make into a stiff, smooth paste, roll it out very thin, stamp it into biscuits, prick them out with a fork, and bake on tins in a quick oven for 10 minutes. BUTTERMILK CAKE. 2 lbs. Allinson wholemeal flour, 2 lbs. currants, ½ lb. sugar, 12 oz. butter, 2 oz. candied lemon peel, 1 pint buttermilk. Beat the butter to a cream, add the sugar, then the meal, fruit, and milk, mix thoroughly; butter a cake tin, pour in the mixture, and bake in a slow oven for 3 ½ hours. BUTTERMILK CAKES. 2 lbs. wholemeal flour, 1 pint buttermilk, 1 teaspoonful salt. Mix the meal well with the salt, add the buttermilk and pour on the flour; beat well together, roll it out, cut into cakes, and bake for from 15 to 20 minutes in a quick oven. CHOCOLATE BISCUITS. 2 oz. of powdered chocolate, 2 oz. of white sugar, 2 whites of eggs beaten to a stiff froth. Mix all together, and drop in biscuits on white or wafer paper. Bake 16 minutes in a moderate oven. CHOCOLATE CAKE (1).

½ lb. of fine wheatmeal, ¼ lb. of butter, 5 eggs, ½ lb. of castor sugar, 1-1/2 oz. of Allinson cocoa, 1 dessertspoonful of vanilla essence. Proceed as in recipe of “Madeira Cake,” adding the cocoa and flavouring with vanilla. CHOCOLATE CAKE (2). Work 4 oz. of butter to a cream, add a ¼ lb. of castor sugar, 3 eggs, and a little milk. Mix together ½ lb. of Allinson fine wheatmeal, a heaped tablespoonful of cocoa. Add to the butter mixture, and bake on a shallow tin or plate in a quick oven. The cake can be iced when done, and cut, when cold, into diamondshaped pieces or triangles. CHOCOLATE MACAROONS. ½ lb. of ground sweet almonds, 1 oz. of cocoa, 1 dessertspoonful of vanilla essence, ½ lb. of castor sugar, the white of 4 eggs. Whip the white of the eggs to a stiff froth, add the sugar, cocoa, vanilla, and almond meal, and proceed as in the previous recipe. CINNAMON MADEIRA CAKE. ½ lb. of fine wheatmeal, ¼ lb. of butter, ½ lb. of sugar, ¼ lb. of currants and sultanas mixed (washed and picked) 5 eggs, 1 dessertspoonful of ground cinnamon. Proceed as in recipe for “Madeira Cake,” adding the fruit, and cinnamon as flavouring. COCOANUT BISCUITS. 2 breakfastcupfuls of wheatmeal, 2 teacupfuls of grated cocoanut, 3 dessertspoonfuls of sugar, 3 tablespoonfuls of orange water, 2 oz. of butter, a little milk. Mix the ingredients, adding a little milk to moisten the paste, mix it well, roll the paste out ¼ in. thick, cut out with

a biscuit cutter. Prick the biscuits, and bake them in a moderate oven a pale brown. COCOANUT DROPS. ½ lb. of desiccated cocoanut, ½ lb. of castor sugar, the whites of 3 eggs. Beat the whites of the eggs to a stiff froth, add the sugar, then the cocoanut. Place little lumps of the mixture on the rice wafer paper, as in recipe for “Macaroons,” and bake in a fairly hot oven. COCOANUT ROCK CAKES. 1 lb. of fine wholemeal flour, 6 oz. of desiccated cocoanut, 3 oz. of butter, 3 eggs, a little cold milk, 6 oz. castor sugar. Rub the butter into the meal, add the sugar, cocoanut, and the well-beaten eggs. Mix, and add only just enough milk to make the mixture keep together. Put small lumps on a floured baking tin, and bake in a quick oven. CORNFLOUR CAKE. ½ lb. of cornflour, 4 eggs, 6 oz. butter, same of castor sugar; separate the yolks of eggs from the whites and beat separately for a ¼ of an hour, cream the butter and sugar, mix with the yolks, then the whites, and lastly the flour, and whisk all together for 25 minutes, and bake for 1 hour in a moderately hot oven. CRACKERS. 1 cupful butter, 1 teaspoonful salt, 2 quarts Allinson wholemeal flour. Rub thoroughly together with the hand, and wet up with cold water; beat well, and beat in meal to make brittle and hard; then pinch off pieces and roll out each cracker by itself, if you wish them to resemble baker’s crackers. CRISP OATMEAL CAKES.

1 lb. of oatmeal, 2 oz. of butter or oil (1 tablespoonful of oil is 1 oz.), 1 gill of cold milk. Make a dough of the butter, meal, and milk; shake meal plentifully on the board, turn the dough on to it, and having sprinkled this too with meal, work it a little with the backs of your fingers. Roll the dough out to the thickness of a crown piece, cut it in shapes, put the cakes on a hot stove, and when they are a little brown on the underside, take them off and place them on a hanger in front of the fire in order to brown the upper side; when this is done they are ready for use. DYSPEPTICS’ BREAD. 9 oz. of Allinson wholemeal, 1 egg, a scant ½ pint of milk and water. Separate the yolk from the white of the egg. Beat up the yolk with the milk and water, and mix this with the meal into a thick batter; whip up the white of the egg stiff, and mix it well into the batter. Grease and heat a bread tin, turn the mixture into it, and bake the loaf for 1-1/2 hours in a hot oven. This is very delicious bread, very light and digestible. DOUGHNUTS. 1-1/2 lbs. of wheatmeal, ¼ oz. yeast, 1 egg, 1 teaspoonful of cinnamon, 3 tablespoonfuls of sugar, enough lukewarm milk to moisten the dough, some jam and marmalade. Dissolve the yeast in a little warm milk, mix all the ingredients, adding the dissolved yeast and enough milk to make the dough sufficiently moist to handle. Let it rise 1-1/2 hours in front of the stove. When risen roll it out ½ in. thick, cut out round pieces, place a little jam or marmalade in the middle, close up the dough, forming the dough nuts, and cook them in boiling oil or vege-butter until brown and thoroughly done. Eat warm.

and eggs to a cream. but do not let it remain long enough to discolour. well beaten. of sugar take 2 whites of eggs. 1 lb. the grated rind of a lemon. of castor sugar. of wheatmeal. of wheatmeal. ¼ lb. Bake in a gentle oven. Whisk the ingredients thoroughly. ½ pint of milk. ½ lb. of butter. add gradually to the butter. 6 oz. mix all the dry ingredients together. JUMBLES. 1 lb. To 8 oz. sugar. Rub the butter into the meal. ½ lb. roll the mixture out thin. 2 heaped teaspoonfuls of ground ginger. of butter or vege-butter. Cream the butter. of castor sugar. Beat the butter. and mix all the ingredients well together. 1 lb. bake about 20 minutes in a quick oven. LEMON CAKES. 3 eggs. . ICING FOR CAKES. add the other ingredients. Put into a well-greased tin. of butter.GINGER SPONGE CAKE (a nice Cake for Children who do not like Gingerbread). Set the cake in the oven to harden. ground almonds. LIGHT CAKE. &c. 1 breakfast cup of sugar. 2 oz. and moisten with a little rosewater. When cold cut into finger lengths or squares. lay it on a tin. and when baked cut into diamond squares. and 2 well-beaten eggs. 3 breakfast cups of Allinson wholemeal flour. and 1 tablespoonful of orange-or rosewater. ½ gill milk.. sifted fine. 1 saltspoonful of salt. lastly the milk. Roll out and cut the jumbles into any shape desired. and when the cake is cold cover it with the mixture.

Lastly. of sultanas. Whip the whites of the eggs to a stiff froth. “wafer paper”). MACAROON. place a couple of pieces of sliced almond on each. as it is also called. 3 eggs. drop little lumps of the mixture on the wafers. yolks. of sugar. if the mixture seems very stiff add one or two teaspoonfuls of water. of butter. and mix all well. sugar. add the beaten white of the eggs. add the sugar. then the almond meal. of ground bitter almonds. and ½ lb. ½ lb. as much milk as required to moisten ¼ lb. and bake them in a quick oven until they are set and don’t feel wet to the touch. Add 2 oz. LUNCH CAKE. Rub the butter into the breadcrumbs. MADEIRA CAKE. Beat up the yolks of 4 eggs with a teacupful of milk. Bake for 1-1/2 to 2 hours. of ground sweet almonds. of Allinson wholemeal flour. . A good lunch cake may be made by rubbing 6 oz. of castor sugar. allowing room for the spreading of the macaroons.2 lbs. Put the mixture in a well-greased tin. Lay sheets of kitchen paper on tins. and ½ lb. which can be obtained from confectioners and large stores. 2 oz. 1 oz. of sugar. add the fruit. over this sheets of rice wafers (or. of mixed sultanas. ½ lb. of mixed peel cut small. of butter into 1-1/4 lbs. and bake 1 hour in a moderate oven. 6 oz. and pour the mixture into a greased cake tin. and work into the flour so as to make a stiff batter. yolks and whites beaten separately. If the macaroons brown too much. whisk well. a few sliced almonds. of brown breadcrumbs. and lukewarm milk. place a sheet of paper lightly over them. the whites of 4 eggs. At the last add the whites beaten to a stiff froth.

2-1/2 lbs. 3 oz. cut into triangular shapes. and mix all well together. chopped sweet almonds. Allinson fine wheatmeal. ½ lb. and bake the cake in a moderate oven from 1 to 1-1/2 hours. 3 oz. make it into fingerrolls about 3 inches long. the meal and the flavouring. and bake until brown on both sides. Butter and serve hot. sugar. of fine wheatmeal. grate in the rind of 1 small orange. of Allinson wholemeal flour. thick batter. and bake them in a quick oven from 30 to 40 minutes.½ lb. 6 oz. OATMEAL FINGER-ROLLS. roll the dough to the thickness of ½ an inch. of butter. 5 eggs. flavouring to taste. and bake 15 minutes in a moderate oven. OATMEAL BANNOCKS. add the sugar. Beat 1 egg. ½ lb. 3 oz. 2 eggs. and stir in with the juice of the orange and sufficient buttermilk to make a smooth. Use equal parts of medium oatmeal and Allinson fine wheatmeal. ground bitter almonds. PLAIN CAKE. and add a good ½ pint of milk and water to 1 pound of the mixed meal. butter. Stir sufficient of the meal into any cold porridge that may be left over to form a dough just firm enough to roll out. butter or ½ . 1 oz. 4 oz. Half fill small greased tins with this mixture. Line a cake tin with buttered paper. then the eggs well beaten. Knead into a dough. 1 breakfastcupful sultanas. of castor sugar. meal. Well grease and sprinkle with flour some baking sheets. Beat the butter to a cream. Cold porridge. ORANGE CAKES.

¼ lb. rind and juice of a lemon. place the mixture in one or . yeast. the same quantity of very fine wheatmeal (sift the latter through a sieve if not very fine). do not let it get hot. ¼ lb. 85 degrees in summer. the juice of ½ a lemon. ¼ oz. mix the meal. and stand it on a cool place of the stove to rise. of butter. butter (or oil). stir the yolks well. stirring all the time. 4 oz. and 1 egg. Cream the butter. then add the yeast and as much lukewarm milk as is required to moisten the cake. fruit. as this will spoil the yeast. sugar and 1 teaspoonful cinnamon. A ¼ lb. add the lemon juice and rind. meal. Dissolve the yeast in a cup of warm water. 100 degrees Fahrenheit in winter. Beat the mixture from 20 minutes to ½ an hour. then the sugar. then sift in gradually. mix it well with the rest. The dough should be fairly firm and wet. add the egg well beaten. POTATO FLOUR CAKES. 4 oz. and bake the little cakes from 10 to 15 minutes. beat the whites of the eggs to a firm froth. wheatmeal. cornflour. ½ lb. the sugar and cornflour. potato flour. with two spoonfuls of the meal. of potato flour. Meanwhile prepare the fruit and almonds. 1 dessertspoonful of ground bitter almonds. 6 oz. Separate the yolks of the eggs from the whites. milk to moisten the cake. 10 eggs. QUEEN’S SPONGE CAKE. Fill into greased cake tins and bake for 1-1/2 hours. the lemon juice. some vanilla. and bitter almonds. which is done by beating the butter round the sides of the pan with a wooden spoon until it is quite creamy. make a batter of the yeast and water. Let the dough rise in front of the fire. then drop small lumps of it on floured tins.teacupful of oil. sugar. sifted sugar. cinnamon and eggs. of castor sugar.

Bake in a good hot oven. RICE AND WHEAT BREAD. RICE CAKES (1). 2 oz. of butter. of wholemeal. ROCK SEED CAKES. and 3 eggs. 1 oz. beat all together and bake the cake in a buttered mould. ¼ lb.more greased cake tins and bake at once in a quick oven. the eggs well beaten. of ground rice. RICE CAKES (2). and the eggs. 4 eggs. and the milk. adding the sugar. sugar. of castor sugar. about ¾ of a cupful of milk. Simmer 1 lb. lemon or almond flavouring. work in also ½ oz. Rub the butter into the meal. Add a teaspoonful of salt. and mix it thoroughly with 4 lbs. 1 lb. 4 oz. pour into a tin mould. 6 oz. add the sugar and flour. seeds. Beat the eggs a little. and bake the cakes for half an hour in a hot oven. of ground carraway seeds. 1 lb. of rice in 2 quarts of water until quite soft. ½ lb. Place the mixture in lumps on floured tins. and beat well. of wheatmeal. in a moderately hot oven. of sweet and bitter ground almonds mixed. well beaten. greased and warmed. 6 eggs. . 4 oz. SALLY LUNN. add sugar. only half filling it. Let it cool sufficiently to handle. and bake in a moderate oven 1 hour. Mix the almonds with the ground rice. ground rice. of yeast dissolved in a very little lukewarm water or milk. Knead well and set to rise before the fire 1-1/2 hours. of sugar.

Put into a quick oven. ¼ oz. mix till quite smooth. SEED CAKE (2). 3 oz. add the egg slightly beaten. 1-1/2 gills of milk. Beat the butter and sugar to a cream. the yolks of 10 eggs. 1 oz. 6 oz. of castor sugar. and dredge in the flour. of yeast. mix all the ingredients well together. butter. of . of Allinson wholemeal flour. 2 oz. and the whites of 5 beaten to a stiff froth. 4 eggs. The same as “Madeira Cake. according to the size of the cakes and the heat of the oven. rub the yeast smooth with ½ a teaspoonful of sugar. ¾ lb. ¼ an ounce of German yeast.” adding ½ oz. and bake about 15 minutes. carraway seeds. of carraway seeds. of seed (crushed). 6 oz. Divide into two. adding the whites of the eggs last. SEED CAKE (4). line one or more tins with buttered paper. 1 oz. ¼ oz. the cake is done. fine wholemeal flour. turn the mixture into them. ½ lb. 2 eggs. add a little cold water it too dry. ground fine. SEED CAKE (1). and bake the cake or cakes from 1 to 11/2 hours. of butter. add the milk and butter. put into well-greased tins. Cream the butter. Bake for ½ an hour. Stir this mixture gradually into the flour. of wholemeal. as flavouring. set these in a warm place for 1 hour to rise. castor sugar. of meal. salt butter. of sugar. 6 oz. If a bright knitting needle passed through the cake comes out clean.¾ of lb. ½ lb. of ground carraway seeds. Warm the milk and butter in a pan together. 1 egg. 2 lbs. 1-1/2 lbs. SEED CAKE (3). add the eggs well beaten.

SPONGE CAKE (1). ½ their weight in butter. Moisten the dough with sufficient warm milk not to make it stick to your pan. then stir in gradually the other ingredients. 8 oz. dissolve the yeast in warm milk and add to it the other ingredients. then add the yolks of eggs. 2 oz. of seed. SLY CAKES. and bake in a quick oven till a light brown.butter. Cream the butter first. and cut into rounds or square cakes. meal and butter. ½ oz. fill into greased cake tins and bake the cakes 11/2 to 2 hours. and a little milk. sugar. SEED CAKE (6). 4 eggs. 8 oz. mix the flour and sugar. Rub the butter into the meal. a little lukewarm milk. and 6 drops essence of lemon. 1 lb. Put in a greased tin and bake 1 to 1-1/2 hours. and eggs. and last the flour. and enough milk to moisten the mixture. and meal. SEED CAKE (5). seed. add the whites of the eggs beaten to a froth. seed. twice their weight in meal. press the others very gently on the top. but do not make it very wet. Rub the butter to cream. the seed. 4 eggs. and bake at once in a fairly quick oven. their weight in sugar. Roll out 3 times. . roll it very thin. the sugar. then the sugar. and spread in the butter as for pastry. ½ oz. of seed. so as to form a sandwich. lastly. Let the dough rise 1-1/2 hours in a warm place. Allinson wholemeal flour. Spread half of them very thickly with currants. butter. currants. first the eggs well beaten. add the sugar. and make it into a smooth paste with water. their weight in sugar.

until a knitting needle comes out clean. of 8 in castor sugar. as it has to be mixed fairly moist. This is as sweet and pure a bread as the finger-rolls. Beat the eggs. or until baked through. ½ lb. and roll up. add the flavouring. Beat up the eggs. and pour the mixture into one or two greased cake tins. Have a sheet of white kitchen paper on the kitchen table. for if the cake is allowed to cool it will not roll. then the flour. and put the mixture into some small greased bread tins. 3 eggs. spread the cake with jam. the weight of 2 in fine wheatmeal. SPONGE CAKE ROLY-POLY. only filling them half full. flat baking tin with buttered paper. SPONGE CAKE (2). . any flavouring to taste. stirring all the time. Mix the ingredients as directed in “Sponge Cake. of Allinson wholemeal. any flavouring to taste. pour the mixture into it. sift in the sugar. some raspberry and currant jam.” line a large. castor sugar. and keeps fresh for several days. 4 eggs.6 oz. and bake the mixture in a well-greased cake tin in a moderate oven from 1 to 1-1/2 hours. fine wheatmeal. 4 eggs. 1-1/2 pints of milk and water. 2 lbs. Bake in a moderate oven for about an hour. square. mix these to a thick paste. on which sprinkle some white sugar. UNFERMENTED BREAD. the weight of 3 in fine wheatmeal. Turn the cake out of the tin on to the paper. sift in the sugar and meal. and the weight of 4 in castor sugar. This should be done quickly. and bake it in a fairly hot oven from 7 to 12 minutes.

then make the dough into finger-rolls on a floured pastry-board.Loaves the size of the twopenny loaves will want 1-1/2 hours in a hot oven. 1 lb. of Allinson wholemeal. Make the dough into round loaves. 1 teaspoonful salt. make a hole in the centre of the meal.). Place them on a floured baking-tin. put the meal into a pan. VICTORIA SANDWICH. spread jam on one. a good ½ pint of milk and water mixed. To know whether the . and cover with the other cake. 7 lbs. Then knead the dough well through. These are bread in the simplest and purest form. In a very hot oven the rolls will be well baked in ½ an hour. add the salt. so that the dough may get warm evenly. 2-1/2 pints of warm water (about 85° Faht. or fill it into greased tins. WHOLEMEAL BREAD (FERMENTED). and mix the whole into a dough. UNFERMENTED FINGER-ROLLS. pour in the water with the yeast and salt. knead it a few minutes. or where it is desirable to bake bread for several days. and bake it for 1-1/2 hours. dissolve the yeast in the water. The oven should be fairly hot. 1-1/2 hours in front of the fire. of yeast. Allow it to stand. of Allinson wholemeal. covered with a cloth. ½ oz. rolling the finger-rolls about 3 inches long with the flat hand. The time will depend on the heat of the oven. flat tins. and liked by most. This will be found useful where a large family has to be provided for. and bake them in a sharp oven from ½ an hour to 1 hour.” but bake the mixture in 2 round. Proceed the same as in “Sponge Cake RolyPoly. and if necessary add a little more warm water. turning the pan sometimes. mix the meal and the milk and water into a dough.

. Vegebutter. 1 dozen ground bitter almonds. ¼ oz. if it sticks it not sufficiently baked. 4 oz. turning the pan round occasionally that the dough may be equally warm. Then fill the dough into one or several well-greased tins. ¼ lb. Cover the pan in which you mix the cake with a cloth. of wholemeal. and bake the cake or cakes from 1 to 1-1/2 hours (according to the size) in a hot oven. 3 eggs. otherwise it is apt to lie heavy on the stomach and cause a feeling of weight and uncomfortableness. Mix Allinson wholemeal flour with cold water into a batter. of German yeast. pouring this into greased and hot gem pans. adding as much more milk as is required to make the dough sufficiently moist for the spoon to beat all together. and baking for ¾ of an hour. 3 oz. It it comes out clean the bread is done. 1 breakfastcupful of currants and sultanas mixed. If the cake browns too soon. a clean skewer or knife should be passed through a loaf. place it in front of the fire. WHOLEMEAL CAKE. cinnamon. 1 lb. of sugar. of chopped sweet almonds. and the eggs well beaten. cover it over with a sheet of paper. the loaves may be baked under tins in the oven. add the fruit. WHOLEMEAL GEMS. All bread should be left for a day or two to set before it is eaten.bread is done. almonds and sugar. When it is desired to have a soft crust. and allow the dough to rise 1-1/2 hours. Dissolve the yeast in a cupful of warm milk (not hot milk) add it to the other ingredients. and make all into a moist dough. 1 teaspoonful of cinnamon. and some warm milk. well-washed and picked over. Rub the butter into the meal.

of cheese. Mix both together. 1 pint of milk. and cinnamon. 1-1/2 oz. 1-1/2 oz. or the grated rind of half a lemon. of sugar. add the fruit. and mix the whole to a stiff paste. Vege-butter is a vegetable butter. of butter. a cupful of currants and sultanas mixed. a little nutmeg. goes further. almonds. 3 oz. 3 eggs. 3 oz. CAULIFLOWER AU GRATIN. as in that case the cakes would run. and pepper and salt to taste. Particular care must be taken that the paste should not be too moist. of meal. place little lumps of the paste on them. sugar. Boil . It can be obtained from some of the larger stores. 3 oz. 1 heaped-up tablespoonful of Allinson wholemeal flour. 1 lb. MISCELLANEOUS A DISH OF SNOW. Flour 1 or 2 flat tins. A fair-sized cauliflower. Rub the butter into the meal. sweetened and flavoured to taste (orange or rosewater is preferable). and very little milk (about ¾ of a teacup). the whites of 3 eggs. of butter or vege-butter. ¼ lb. 1 teaspoonful of cinnamon. made from the oil which is extracted from cocoanuts and clarified. also from several depôts of food specialities. beaten to a stiff froth.WHOLEMEAL ROCK CAKES. of blanched almonds. and serve. and being very rich. chopped fine. It is much cheaper than butter. beat up the eggs with the milk. 1 pint of thick apple sauce. and bake the cakes in a quick oven 25 to 35 minutes. of dried Allinson breadcrumbs.

or until the cauliflower is soft.the cauliflower until half cooked. Serve when cold. Rub the butter into the flour. Arrange the fruit into alternate circles in a glass dish. Roll the paste out thin on a floured board. 4 eggs. 1 cupful of cold water. cover with paste. and place them over the breadcrumbs. and powdered cinnamon. 1 pint of milk. 8 fine sweet apples. cut pieces out with a tumbler or biscuit cutter. of medium oatmeal. they will be done in 15 to 20 minutes. cut them across in thin slices. of the butter. and ground rice. sprinkling the ground almonds between the layers. and mix all into a paste with a knife.” Peel the oranges and the apples. Thicken with the wholemeal smoothed in a little cold milk or water. of Allinson fine wheatmeal. coring the apples and removing the pips from the oranges. 4 oz. Line with them small patty pans. CRUST FOR MINCE PIES. Make a batter of the milk. eggs. Boil the milk. cut it into pieces. syrup as in “Orange Syrup. of butter or vegebutter. 6 oz. Fry . Shake the breadcrumbs over the top. Pour over the whole the syrup. Bake for 20 minutes to ½ an hour. of ground sweet almonds. 1 oz. and ½ a saltspoonful of the nutmeg. adding the seasoning. jam. ½ lb. add the water. GROUND RICE PANCAKES. cut the rest of the butter in bits. ½ oz. moisten the edges and press them together. some sifted sugar. and bake the mince pies in a quick oven. of ground rice. 6 oranges. ½ lb. Stir in the cheese and pour the sauce over the cauliflower. butter or oil for frying. COMPÔTE OF ORANGES AND APPLES. and place them in a pie-dish. and fill them with mincemeat.

and cut up the mixed peel. of butter. 1 lb. add the almonds cut up fine. sprinkle with a little more sugar. 3 oz. Chop the fruit up very finely. of blanched and chopped almonds. butter. Throw the macaroni into boiling water and boil until quite soft. and the macaroni. MINCEMEAT (another).thin pancakes of the mixture. and serve them very hot. and milk. add the lemon rind. oil the butter and mix well with the fruit. 1 lb. 1 lb. of currants. of apples. 1 lb. When the pancakes are golden brown on one side. Wash and pick the currants. peel. meal. of Allinson fine wheatmeal. of stoned raisins. of citron peel. fry pancakes of the mixture. MACARONI PANCAKES. Make a batter of the eggs. using a small piece of butter not bigger than a walnut for each pancake. and currants. sugar to taste. and quarter the apples. 3 oz. . ½ lb. butter. 2 oz. the grated rind of a lemon. sprinkle them with sugar and cinnamon. the juice of 4 lemons. then mince all up together. 3 eggs. each of raisins. turned back into the frying-pan. ½ lb. sugar. ½ lb. 6 oz. Turn the mincemeat into little jars. keep hot until all the pancakes are fried. and fried brown on the other side. ½ lb. they should be slipped on a plate. and keep in a dry and cool place. and 1 whole lemon. place a dessertspoonful of jam on each. MINCEMEAT. wash and stone the raisins. of mixed peel. cover tightly. of blanched almonds. of macaroni. core. ½ pint of milk. and ½ lb. of moist sugar. apples. Sift sugar over the pancakes and serve them very hot with slices of lemon. drain it and cut it into pieces 1 inch long. fold up.

4 ozs. of sugar. ORANGES IN SYRUP. Boil it until it is a thick syrup. of Allinson fine wheatmeal. carefully removing all the white pith. without breaking the skins. add the orange water. 4 oz. then drop into it the oranges. mix it thoroughly with the fruit. ½ pint of water. of loaf sugar. RICE FRITTERS. This recipe can be varied by using various kinds of jam. then beat the jam up with it and serve at once in custard glasses. The whites of 5 eggs. then strain it and pour over the fruit. and serve. Put the rinds of these into ½ pint of cold water. powder with castor sugar. RASPBERRY FROTH. Beat the whites of the eggs to a very stiff froth. Melt the butter. and tie down tightly. The rind of 3 oranges. Boil the ingredients until the syrup is clear. The oranges are nicest served cold. and add to the water 6 oz. eggs (well beaten). 3 eggs. and 2 tablespoonfuls of orange water. Make a batter of the milk. Only a few minutes cooking will be needed. boil it gently for 10 minutes. 3 tablespoonfuls of raspberry jam. Strain. . fill it into one or more jars. ½ pint of milk. Peel 6 oranges.and add the chopped almonds. ORANGE FLOWER PUFF. cover with paper. ORANGE SYRUP. divided in sections. and fry the batter in thin pancakes. and meal. some butter or oil for frying.

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. SPONGE MOULD. and pour it into the glass dish. about ½ an inch thick. Lift the balls out with a slice. arrange them in a buttered mould. Beat up the yolks of the eggs. which should remain white. cut it in long strips. stir them carefully in the hot milk. a few drops of almond essence. of rice. turning them over that both sides may get done. Halve the sponge cakes. 8 oz. of fresh butter. and drop spoonfuls of the froth into the boiling milk. When it is quite cold. Strew sifted sugar over them. let the custard cool. flavour with the . and 1 tablespoonful of cornflour. 3 eggs. 1-1/2 pints of milk. stir it well over the fire until the eggs are set. and fry them a nice brown. Allow to boil until the balls are well set. and place them in a glass dish. then spread the mixture on a dish. 1 oz. 4 eggs. 6 oz. sugar and vanilla to taste. and serve. 9 stale sponge cakes. but not over the snowballs. Whip the whites of the eggs to a very stiff froth with 1 spoonful of castor sugar. 2 pints of milk. of Allinson cornflour. SNOWBALLS. spread them with jam. and soak them with ½ pint of the milk boiling hot. dip them in a batter. Mix in the apricot marmalade and the beaten eggs. strain off any milk there may be left. and thicken the milk with it.6 oz. Boil the milk with sugar and a piece of vanilla or with 1 dessertspoonful of vanilla essence. 8 oz. Boil the rest of the milk and thicken it with the cornflour as for blancmange. sugar to taste. when the rice is done. 1 pint of milk. of apricot marmalade. Smooth the cornflour with a little cold milk. of sugar. some raspberry jam.

open it. made with Allinson custard powder. add some sugar and liquid cochineal to colour the fruit. 1 tinned pineapple. let it cool and then pour over the cakes. 1 teacupful of tapioca. jam. ½ lb. and turn all out when cold. 12 small sponge cakes. TAPIOCA ICE. ½ teacupful of sifted sugar. STEWED PEARS AND VANILLA CREAM. TIPSY CAKE. . in the morning boil it in 1 quart of water until perfectly clear. when quite cold garnish with pieces of bright coloured jelly. sprinkle them with finely shredded blanched almonds or pistachios. Get 1 tin of pears. and turn the contents into an enamelled stewpan. and fill the space left with whipped cream flavoured with vanilla and sweetened. lay the macaroons in a glass dish and pour over enough raisin wine to soak them. 1 pint of custard made with Allinson custard powder. turn the mixture into a wet mould. and add the sugar and pineapple syrup. and let the syrup cook until it is thick. a little raisin wine and 1 pint of custard. Chop up the pineapple and mix it with the boiling hot tapioca. 4 oz. and with a spoon scoop out the core. When cold turn it out and serve with cream and sugar. make the custard in the usual way. SWISS CREAMS.essence and sugar. pour the mixture over the sponge cakes. Take out the pears carefully without breaking them. and pour the syrup round them. Soak the tapioca over night in cold water. of macaroons. When the pears are cold lay them on a dish with the cores upwards. and let them stew a few minutes.

because they know of no tasty dishes. are sufficient for a good meal. and show them that appetising meals can be prepared without the carcases of animals. it can be introduced into any vegetarian dinner. as directed in one of these menus. and this is a source of anxiety. decorate the top with candid cherries and almonds blanched and split. 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. This article will be of assistance to all those who are wishing to try a healthful and . A substantial soup and a pudding. lentils or split peas can be substituted. most housewives do not know what to provide. I have allowed three courses at the dinner. we like to provide tempting dishes for them. and often only one course. spread a little jam on each layer and pour the custard round. because this dish is so generally known. They usually eat the plainest foods. arrange them on a deep glass dish in four layers. When visitors come. that is. or haricot beans. I only give seven menus. In our own household we rarely have more than two courses. but confess that they do not know how to provide a nice meal. When first starting.Soak the sponge cakes in a little raisin wine. I occasionally meet some who have been vegetarians a long time. The recipes here written give a fair idea to start with. one for each day of the week. but they are really not necessary. Instead of always using butter beans. A WEEK’S MENU I have written the following menus to help those who are beginning vegetarianism. I have not included macaroni cheese in these menus. I give them to make the menus more complete.

VEGETABLE PIE. of smaller ones. Spanish Place. brown them with the butter in the saucepan in which the soup is made. Anna P. Peel the onions and chop up roughly. TOMATO SOUP. and to those meat eaters who wish to provide tasty meals for vegetarian friends. Then drain the liquid through a sieve without rubbing anything through. tapioca. When the onion is browned. 4. When . 1 teaspoonful of mixed herbs. Return the liquid to the saucepan. 1 oz.humane diet. cut them in pieces not bigger than a walnut. carrots. Prepare the vegetables. Square. 2 oz. 1 tin of tomatoes or 2 lbs. add the tomatoes (the fresh ones must be sliced) and 3 pints of water. of vermicelli and 2 bay leaves. W. Sago. Manchester London. 3 hard-boiled eggs. MENU I. or a little dried julienne may be used instead of the vermicelli. stew them in the butter and 1 pint of water until nearly tender. of butter. Let all cook together for ½ an hour. Allinson. each of tomatoes. of fresh ones. which will be in about 10 minutes. scald and skin the tomatoes. then allow the soup to cook until the vermicelli is soft. add the pepper and salt and the mixed herbs. add the seasoning and the vermicelli. and pepper and salt to taste. turnips. potatoes. 1 large Spanish onion or ½ lb. 2 oz. ½ lb. 1 tablespoonful of sago. of butter. pepper and salt to taste.

10 oz. 10 oz. MENU II. mixing the paste with a knife. make a batter with the milk. Do not allow any water to boil into the pudding. cover the vegetable with the crust. and steam the pudding for 2 ½ hours in boiling water. sprinkle in the sago. cover with a crust made from Allinson wholemeal. of Allinson wholemeal. and bake until it is brown. Dip the basin with the pudding in it for 1 minute in cold water before turning it out. and 1 blade of mace. tie a cloth over the basin unless you have a basin with a fitting metal lid. GOLDEN SYRUP PUDDING. and pour the golden syrup into it. 1 large head of celery or 2 small ones. of butter. cut strips to line the rim of the pie-dish. and pour this into the pudding basin on the syrup. of Allinson wholemeal. add water to make gravy if necessary. pour the vegetables into a pie-dish. Rub the butter into the meal. 8 oz. meal. 1 teacupful of cold water. 3 eggs. of golden syrup. Place a piece of buttered paper on the top of the batter. pepper and salt to taste. Grease a pudding basin. and ½ lb. 2 oz. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables. but do not stir the batter up with the syrup. add the water. Chop the onion and fry it brown in the butter (or vege-butter) . for then it comes out more easily. decorate it. and eggs. of butter or vege-butter. SHORT CRUST.cooked. 1 large Spanish onion. Roll it out. and bake the pie as directed. CLEAR CELERY SOUP. 1 pint of milk.

which should first be smoothed with a little cold milk. a handful of finely chopped parsley. sago. and mix well. when it boils away. let the soup cook until this is quite soft. stir into it the ground rice previously smoothed with some of the cold milk. stir frequently. Boil the milk.in the saucepan in which the soup is to be made. of beans for each person. Boil the milk and thicken it with the meal. When brown. then pour the rest of the . BUTTER BEANS WITH PARSLEY SAUCE. pepper and salt to taste. add only just sufficient for absorption. This dish should be eaten with potatoes and green vegetables. 1 egg. with the addition of a little butter. and serve with sippets of Allinson wholemeal toast. of vermicelli. therefore. Return it to the saucepan. until quite soft. then last of all add the lemon juice. GROUND RICE PUDDING. the pepper and salt. and add 1 oz. Pick the beans. the mace. The sauce is made thus: 1 pint of milk. Let all cook until the celery is quite soft. and the parsley. wash them and steep them over night in boiling water. the seasoning. which will be in about 2 hours. draw the saucepan to the side. boil the soup up. and any kind of jam. In the morning let them cook gently in the water they are steeped in. then drain the liquid from the vegetables. Let the mixture gook gently for 5 minutes. The beans should be cooked in only enough water to keep them from burning. the celery washed and cut into pieces. add 4 pints of water. just covering them. Pour half of the mixture into a pie-dish. of ground rice. spread a layer of jam over it. 1 tablespoonful of Allinson wholemeal. the juice of ½ a lemon. Allow 2 or 3 oz. 1 quart of milk. 6 oz. and when it has ceased to boil add the egg well whipped. or Italian paste.

Let all boil together until the vegetables are quite tender. let it just boil up. . and salt. ½ lb. 1 fair sized onion. Boil the soup up. Wash the tomatoes and place them in a flat tin with a few spoonfuls of water. and place little bits of butter on each tomato. set them over the fire with 3 pints of water.pudding mixture over the jam. then drain the water off. and mace. pepper and salt to taste. dust them with pepper and salt. the butter. of butter. 4 good-sized carrots. Rice cooked this way will have all the grains separate. Mix 1 pint of cold water with the curry powder. bread. 1 small head of celery. Wash the rice. Return the mixture to the saucepan. CURRIED RICE AND TOMATOES. season with pepper and salt. 1 blade of mace. and then rub them through a sieve. This will take about 20 minutes. which should be as thick as cream. CARROT SOUP. salt to taste. and salt. For the tomatoes proceed as follows: 1 lb. put this over the fire with the rice. 1 dessertspoonful of curry powder. and if too thick add water to the soup. and 1 oz. butter. and serve. Bake them from 15 to 20 minutes. MENU III. Scrape and wash the vegetables. of Patna rice. 3 oz. a turnip. of butter. Place the rice in the centre of a hot flat dish. of tomatoes and a little butter. and cut them up small. 1-1/2 oz. pepper. and let it brown lightly in the oven. of Allinson breadcrumbs. put it over the fire in cold water. Cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed. according to the size of the tomatoes and the heat of the oven.

of cooking apples. 1 heaped-up teaspoonful of ground cinnamon. Place a layer of apples over the buttered bread. and cut up the apples and set them to cook with a teacupful of water. and the almonds and sugar. If too much of the water has boiled away. Boil the rice till tender in 2-1/2 pints of water. pour the liquid over the rice. of onions. sugar to taste. line a buttered pie-dish with them. 4 oz. stir until the soup boils and the cheese is dissolved. 2 lbs. pepper and salt to . 1 oz. Cut very thin slices of bread and butter. APPLE CHARLOTTE. finishing with a layer of bread and butter. 1-1/2 oz. pepper and salt to taste. of sliced fresh ones. 3 oz. MENU IV. RICE SOUP. of butter. ¾ lb. 2 oz. the cinnamon. Bake from ¾ of an hour to 1 hour. 2 lbs. add a little more. of grated cheese. and butter. When they are soft add the fruit picked and washed. of potatoes. and serve. 1 teaspoonful of mixed herbs. 1 teacupful of mixed currants and sultanas. Pare. Allinson wholemeal bread. 1 breakfastcupful of tinned tomatoes or ½ lb. core. When quite soft. and repeat the layers of bread and apples until the dish is full. with the butter and seasoning. 1 breakfastcupful of tomato juice. of rice.put the tomatoes round it. add the tomato juice and the cheese. HOT-POT. of blanched and chopped almonds. butter. and serve. Some apples require much more water than others.

Whip the eggs up. Those who do not like tomatoes can leave them out. LEEK SOUP. 2 oz. 1-1/2 pints of milk. so as to be able to brush out the grit. 1 oz. 4 slices of Allinson bread toasted.taste. place them on the top of the potatoes. Thoroughly mix all the various ingredients together. Cut off the coarse part of the green ends of the leeks. lemon. put a few bits of butter on the top. and the onions peeled and cut into thin slices. 2 bunches of leeks. Arrange the vegetables and tomatoes in layers. and bake the pudding for 1 hour in a moderately hot oven. of butter. sugar to taste. 1 teacupful of mixed currants and sultanas and any kind of flavouring—cinammon. pepper and salt to taste. dust a little pepper and salt between the layer. Add a little more hot water if necessary while baking to make up for what is lost in the cooking. and cut the leeks lengthways. Butter a pie-dish and pour the pudding mixture into it. fill the dish with hot water. 1-1/4 pints of milk. and add both to the soaked toast. or almond essence. and see no grit remains. of chopped almonds. and finish with a layer of potatoes. vanilla. Crush the toast in your hands. MENU V. of potatoes. washed. and cut into thin slices. melt the butter. and bake the hot-pot for 2 hours or more in a hot oven. CABINET PUDDING. Wash the leeks well. 1 oz. then out them in short . of butter. and soak it in the milk. Cut the butter into little bits. 8 eggs. 1 lb. The potatoes should be peeled. and the juice of 1 lemon. and the dish will still be very savoury.

1 heaped-up tablespoonful of cocoa. of potato flour. 1 pint of milk. stir frequently. Before serving. and seasoning. milk. When the vegetables are quite tender. 2 oz. and fry them and the onion in the butter. 3 oz. Pour the mixture into a greased pie-dish and bake the savoury for 1 hour. 8 eggs. Pour the mixture into a wetted mould. Crush the toast with your hand and soak it in the milk. wash. of Allinson fine wheatmeal. turn out when cold. and out up the mushrooms. and mix it well through. Return the mixture to the saucepan. potatoes. 4 slices Allinson bread toast. serve with sippets of toast or Allinson rusks. and sugar to taste. 2 oz. and cut up the potatoes. 1 dessertspoonful of vanilla essence. Serve with green vegetables. 1 quart of milk. and season with pepper and salt. MENU VI. 1 lb. rub them through a sieve. of butter. boil it up and thicken it with the smoothed ingredients. and boil the soup up again. .pieces. wash. When they have cooked in the butter for 10 minutes add them to the other ingredients. Let all simmer for 10 minutes. add the vanilla. add the eggs well whipped. Smooth the potato flour. and tomato sauce. 1 small onion chopped fine. and cocoa with some of the milk. Add sugar to the rest of the milk. of mushrooms. wheatmeal. add the butter. CHOCOLATE MOULD. MUSHROOM SAVOURY. and pepper and salt to taste. add the Lemon juice. Peel. Peel. then cook both vegetables with 2 pints of water. and serve plain or with cold white sauce.

1 Spanish onion. . vanilla essence. and carefully stir the hot milk into the beaten eggs. each of artichokes and potatoes. Serve with vegetables. flavour with vanilla and sugar to taste. and onion. and cut the rest of the butter in bits. standing in a larger tin of boiling water. Scatter them over the batter and bake it ¾ of an hour. Cook them until tender in 1 quart of water with the butter and seasoning. potatoes. stir thoroughly. 1 oz. Add water it the soup is too thick. wash. When the vegetables are tender rub them through a sieve. and pour it into a tin mould or a cake tin. Well butter a shallow tin. add the milk and boil the soup up again. and a little more sugar to sweeten the custard. BAKED CARAMEL CUSTARD. Return the liquid to the saucepan. pour in the custard. of butter. whip up the eggs. ½ lb. Peel. pepper and salt to taste.ARTICHOKE SOUP. potatoes. and season it. make a batter of them with the flour and milk. pour in the batter. To use half each of Allinson breakfast oats and wheatmeal flour will be found very tasty. YORKSHIRE PUDDING. Let the caramel run all round the sides of the tin. and cut into dice the artichokes. Thoroughly beat the eggs. Meanwhile put the castor sugar into a small enamelled saucepan and stir it over a quick fire until it is quite melted and brown. and bake it in a moderate oven. 1 oz. and sauce. of castor sugar for the caramel. 1-1/2 pints of milk. 1 lb. 4 eggs. and pepper and salt to taste. of butter. Add about 2 tablespoonfuls of hot water to the caramel. 1 pint of milk. Serve with small dice of bread fried crisp in butter or vege-butter. 1 pint of milk. 4 oz. of Allinson fine wheatmeal. Heat the milk. 5 eggs.

Cut the bread into slices and butter them.until the custard is set. prepare and cut in small pieces the celery. and pour the mixture over the bread and cheese in the pie-dish. 1 oz. BREAD AND CHEESE SAVOURY. and dusting with pepper. and a little nutmeg. mix them with the milk. Rub them through a sieve. add more water. if too thick. Finish with a good sprinkling of cheese. and then bake better. This is a very dainty sweet dish. and repeat the pouring over the contents of the pie-dish. and seasoning. Bake the savoury . 1 pint of milk. wash. 1 pint of milk. of potatoes. If this is done two or three times. turn out. and serve. 2 lbs. ½ a stick of celery or the outer stalks of a head of celery. and cut in pieces the potatoes. of Allinson bread. MENU VII. Mix the parsley in the soup just before serving. 1 large Spanish onion. POTATO SOUP. a heaped-up tablespoonful of finely chopped Parsley. Let it get cold. spreading some cheese between the layers. and pepper and salt to taste. Pour the custard back into the basin. arrange in layers in a pie-dish. pepper and salt to taste. of butter. saving the heart for table use. 3 oz. butter. salt. of grated cheese. Whip up the eggs. and boil the soup up again. the top slices of bread and butter get soaked. Peel. return the fluid mixture to the saucepan. This should also be done when a bread and butter pudding is made. ½ lb. add the milk. a little nutmeg. Cook the vegetables in 8 pints of water until they are quite soft. and some butter. peel and chop roughly the onion. 3 eggs.

Nuts. Proteid Calories per cent. Add enough water to the fruit juices to make 1 quart of liquid. (Analysis of the edible portion.3 1. and Vegetables. of Allinson cornflour. then turn out and serve. put 1-1/2 pints of this over the fire with the sugar.6 1.4 1.0 . of sugar. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines .0 . Turn it into a wetted mould and allow to get cold. ORANGE MOULD. in one lb. When the liquid in the saucepan is near the boil. and 4 oz.3 .6 290 270 460 270 365 215 265 380 450 345 205 90 305 .) PROFESSOR ATWATER’S ANALYSIS. Keep stirring the mixture over a gentle fire until it has cooked 5 minutes.5 1.4 1. stir into it the mixture of egg and cornflour.5 1. which it will be in about ¾ of an hour.8 .until brown. A WEEK’S MENU Nutritive Value and Chemical Composition of Various Fruits. 4 eggs.1 1. The juice of 7 oranges and of 1 lemon. With the rest smooth the cornflour and mix with it the eggs well beaten. 6 oz. Grains. FRUIT—FRESH.3 1.

4 299 Plums 1.2 Mushrooms 3.1 “ (ripe) 1.7 Onions 1.8 2.5 460 Raspberries 1.6 Cabbage 1.9 .6 295 Persimmons .6 4.0 180 Water-melons .8 630 Pineapple .6 .Oranges .8 Dandelion 2.1 4.8 2.4 Egg Plant 1.6 Asparagus 2.0 395 Pomegranates 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.3 2.3 .1 Cauliflower 1.6 Potatoes (boiled) 2.0 Leeks 1.4 2.1 “ (Sprouts) 4.8 Celery 1.1 2.2 Lettuce 1.6 “ (Curly) 4.5 Olives (green) 1.0 255 Strawberries 1.5 2.6 Parsnips 1.1 Beetroot 1.6 .7 Carrots 1.1 Cucumber .7 390 FRUIT—DRIED.8 240 Pears .4 140 Whortleberries or Wimberries .4 Kohl Rabi 2.2 Horseradish 1.5 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 .7 .1 Corn (green) 3.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES Artichoke 2.

Barley Meal 10.0 27.1 1645 Corn Meal (granular) 9.9 17.3 15.7 1875 Hominy 8.4 1665 “ Spaghetti 12.1 1660 .0 21.8 1.0 27.1 21.3 1.“ (chipped) “ (raw) “ (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) “ (fresh) Cocoanuts “ desiccated Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts “ Black } “ Californian} 6.0 1630 Rye Flour 6.9 1.7 6.2 1665 “ Self-raising 10.4 25.6 34.6 1665 Wheat Flaked 13.2 1600 Macaroni 13.5 1695 “ Gluten 14.7 6.8 1675 “ Germs 10.0 .8 29.2 1.3 9.3 18.6 2620 3030 3075 3265 3165 1875 1125 2760 3125 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.3 1650 Oatmeal 16.3 2675 385 570 135 120 105 110 105 185 8.6 2.0 10.5 1640 “ Pearled 8.6 15.2 1655 “ Popped 10.8 2.8 1630 “ Meal 13.1 1860 Oats (rolled) 16.7 1850 Rice 8. or Wholemeal 13.4 1620 Corn Flour 7.2 5.4 1690 “ Flour. ETC.5 1650 Buckwheat Flour 6.1 .0 22.

Chocolate Cocoa Candy Honey Molasses (cane) 10.3 1760 1670 1795 10.3 1160 9.7 24. . average Water BREAD.8 6.0 1180 12.0 --- 1625 1675 1625 1620 1655 465 1815 1675 1635 1650 5.9 21.9 18.9 1205 10.0 1300 9.7 1515 7.1 1225 9.9 5. Fruit “ Gingerbread “ Sponge BISCUITS. All kinds.7 1470 8.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY. Buns. Cake.7 1800 1835 6. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca CAKES. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.7 1140 9.6 7.0 ----9.9 1275 7.“ Vermicelli Beans.9 1255 9.5 1300 9.0 11. Currant “ Hot Cross Corn.1 25.6 ----2. Plain “ Vienna “ Water Rye VARIOUS.9 21.2 1215 9.

and its flesh-forming matter is in the form of casin the same as is found in cheese. and fat to keep us warm and give force.0 [A] There is 2. and in old Latin and Greek books. and was the chief food of our peasantry until the beginning of the nineteenth century. In Nubia.0 Water 14. Barley is a good food.” meaning an intoxicating drink. According to Pliny.The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. the liquor made from barley was called Bouzah.0 Mineral matters 2. In it we find casin and albumen for our muscles. Barley contains about 7 per cent.5 100. from which we get our English word “booze. of sugar. so that one cannot make a light bread from barley. the gladiators were called Hordearii. This casin is not elastic like the gluten of wheat. except that they often fought to the death. . and 7 per cent. From this analysis we can judge that barley contains all the constituents of a good food.5 Heat and force formers (carbon)[A] 76. sugar. Here is the chemical composition of barley meal:— Flesh formers 7. The first intoxicant drink made in this country was ale. We find frequent mention of it in the Bible.” because they were fed on this grain whilst training. and it was made from barley. These Hordearii were like our pugilists. Hops were not used for beer or ale in those days.5 per cent. starch. an ancient Roman writer. or “barley eaters. of fat in barley. of sugar. and there is a fair percentage of mineral matter for our bones and teeth. Barley has been used from very ancient days for making an intoxicating drink. Barley has been used as a food from time out of mind.

and find this mixture invaluable. it is also good for adding to broth or soup. more than beef tea. During illness I advise and use barley water and milk. and it can be drunk as a change from tea. of sugar and a few . BARLEY FOR BABIES. mixed in equal parts. BARLEY GRUEL. Wash. and prepare as “Barley for Babies.Allinson’s prepared barley may be eaten as porridge or pudding (see directions).” BARLEY JELLY. mix this perfectly smooth with cold milk and cold water in equal parts. let cool. and is most useful for making gruel and barley water. stew it quickly in a covered jar in a hot oven till perfectly soft and the water absorbed. Barley water contains a great deal of nourishment. A little nutmeg gives a pleasant flavour. When half done. 6 oz. then eat. Pour into a saucepan and bring to the boil. stirring all the time to prevent it getting lumpy. add 6 oz. then steep. boil together a few minutes. until the cup is full. of pearl barley for 6 hours. Mix 1 large tablespoonful of Allinson’s barley with a little cold water. pour 31/2 pints of boiling water upon it. and to vegetable stews. coffee. add to this 1 pint of boiling milk and water. take from the fire. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. Use 3 teaspoonfuls of Allinson’s barley to ½ pint of milk and water. and cocoa. BARLEY FOR INVALIDS AND ADULTS. and is much more nourishing than rice pudding.

and it is then a better colour than if longer in preparation. or toast. BLACK CURRANT TEA. A little sugar may be added when permissible. 1 pint boiling water. Pour it into a mould to set. Stir well together. of bran with 1 pint of water. pour into a pie-dish. then eat with Allinson wholemeal bread. mix smoothly with a little milk. Mix smoothly 2 tablespoonfuls of Allinson’s barley with a little cold water. Pour into a jug. Pour on shallow plates to cool. boil for ½ hour. boil 2 or 3 minutes. then add 2 eggs lightly beaten. or dried fruits. Eat with stewed. Mix 1 oz. biscuits. add ½ pint of boiling milk. or stewed fruits. pour upon it the remainder of 1 pint of milk. BARLEY PORRIDGE. flavour and sweeten to taste. then add it to 1 quart of water in a saucepan. and bring to the boil. BARLEY PUDDINGS. strain. 21/2 hours is the correct time for stewing the barley. A little orange . and boil 5 to 10 minutes. BARLEY WATER. and drink cool. mix smoothly with ½ pint of cold water. and serve with a little crushed ice if allowed. BRAN TEA. rusks. Take 3 tablespoonfuls of Allinson’s barley. 1 large tablespoonful of black currant jam. strain when cold.drops of essence of lemon. and when cool add the juice of 1 or 2 oranges or lemons. and bake to a golden brown. fresh. Take 2 tablespoonfuls of Allinson’s barley.

but it is useful to know that if you take 1 pint of water to each heaped-up breakfastcupful of Allinson breakfast oats. you have just the amount of water for a fairly firm porridge. pour into lined saucepan. Take 1-1/2 or 2 teaspoonfuls of Brunak for each large cupful required. Most people. a little of the peel grated in. Or the lemon may be peeled first. This is best without sugar. and boil for 1 minute. When the water has boiled. COCOA. or jug if preferred. and sugar added to taste. May be stood on the hob to draw. and boil for 2 or 3 minutes to get the full flavour. mix it with sufficient water. or if you have any left over from a previous meal it can be boiled up again and served as freshly made. When this is used as a drink at breakfast or tea. cocoa into a breakfast cup. Squeeze the juice of ½ a Lemon into a tumbler of warm or cold water. then strain and add hot milk and sugar to taste.or lemon juice is a pleasant addition. then cut in slices. Only . OATMEAL PORRIDGE. Put 1 teaspoonful of N. make into a paste with a little cold milk.F. teapot. stirring carefully. a little sugar may be added to it. and boiling water poured over them. Can be made in a coffee-pot. place the saucepan on the side of the stove on an asbestos mat. BRUNAK. and should be given cool. may know how to make porridge. Fill the cup with milk and water in equal parts. I think. LEMON WATER. add just sufficient sugar to take off the tartness. and you have stirred in the oats.

and is a most pleasant drink in hot weather. To 1 quart of water take 3 oz. . put it into a pie-dish. add sugar to taste. so as to get all the goodness out of the oatmeal. OATMEAL WATER. 1 even cupful to 1 pint of water will be found the proportion. DR. ALLINSON’S NATURAL FOOD FOR BABIES. Let it simmer gently on the stove for about 2 hours. If the porridge is preferred thinner. It is nourishing and soothing. Then rub it through a fine sieve or gravy strainer. Sago. of coarse oatmeal or Allinson breakfast oats.an occasional stirring will be required. and in cases of diarrhoea remedial. mix with this a little cinnamon or other flavouring. when it can be flavoured with lemon juice and sweetened a little. Wash the rice. and bake until set. and bake until the rice is nearly soft throughout. Nothing better can be given to adults or children in cases of colds or feverish attacks. cover with cold water. RICE PUDDING. tapioca. adding a little more hot water when rubbed dry. semolina. and hominy puddings are made after the manner of rice pudding. thin it down with water or hot milk—half oatmeal water and half milk is a good mixture. This is very useful in cases of illness. If it is thick when it has been rubbed through sufficiently. rub it well through. and there is no fear of burning the porridge. and pour it over the rice. Beat up 1 egg with milk.

and you have a most nutritious and satisfying dish. or hominy. mix this perfectly smooth with 2 parts milk to 1 of water until the cup is full. flavour with vanilla. A little nutmeg gives a pleasant flavour. or dried fruits.(To Prepare the Food. Eat with stewed. &c. sago. add ½ pint boiling milk. stirring all the time to prevent it getting lumpy. Mix 6 large tablespoonfuls of the food to a thin paste with a little cold milk. Take 3 tablespoonfuls of the food. boil 2 or 3 minutes.—The food nicely thickens soups. lemon or almonds. boil together a few minutes.) Put 1 teaspoonful of the food into a breakfast cup. . Mix 1 large tablespoonful of the food with a little cold water. and make as above. mix smoothly. let cool. GRUEL. and boil 5 or 10 minutes. tapioca. sweeten to taste. IMPROVED MILK PUDDINGS. fresh. and should be given cool. then add 1 quart of milk. PORRIDGE. It is best without sugar. Pour into a saucepan and bring to the boil. add to this 1 pint of boiling milk and water. FOR INVALIDS AND ADULTS. BLANCMANGE.B. take from the fire. and pour into wetted mould. and prepare as above. with ½ pint of cold water. and then eat. Mix 1 tablespoonful of the food with 1 of rice. gravies. Use 3 teaspoonfuls of the food to ½ a pint of milk and water. N.

bran tea. The literary man will best be suited with a light meal. fresh. with this take from 6 to 8 oz. student. and bake to a golden brown. or dried prunes if there is a tendency to . then add 2 eggs lightly beaten. business man. or a cup of cool milk and water.. As breakfast is the first meal of the day. then eat with Allinson wholemeal bread. it must vary in quantity and quality according to the work afterwards to be done. flavour and sweeten to taste. or Brunak. will find one of the three following breakfasts to suit him well:— No. or even a cup of water that has been boiled and allowed to go nearly cold. cut thick. and not too sweet cocoa. The fruits allowed are all the seasonable ones. boil 2 or 3 minutes. Take 2 tablespoonfuls of the food. pour into a pie-dish. or stewed fruits. Eat with stewed. The clerk. and if not of a costive habit. rusks. I. or seasonable green stuff. of ripe. raw fruit. PUDDINGS. An egg may be taken at this meal by those luxuriously inclined.—Allinson wholemeal bread. at the end of the meal have a cup of cool. pour upon it the remainder of 1 pint of milk. biscuits. WHOLESOME COOKERY I. thin. whilst those engaged in hard work will require a heavier one. BREAKFASTS. with a scrape of butter. or professional man.Pour on shallow plates to cool. 6 to 8 oz. toast. mix smoothly with a little milk. or dried fruits.

Stewed fruits may be eaten with the porridge. syrup. and then eaten with milk. the porridge should be poured upon platters or soup-plates. heartburn. cucumber. of meal will make at least 16 oz. in autumn. To make the best flavoured porridge. bread. and they may be taken cold. celery. oatmeal or hominy are the best. the coarse meal or crushed grain should be stewed in the oven for an hour or two. allowed to cool. and waterbrash frequently occurs. jam. The green stuffs include watercress. as they cause mental confusion and disinclination for brain work. and just warmed through before being brought to the table. When ready. treacle. but the entire meal should be made of porridge. In summer. and fruit. winter. and salads. Meals absorb at least thrice their weight of water in cooking. too much fluid enters the stomach. When porridge is made with water. This may be eaten . no other course should be taken afterwards. it may be made the day before it is required. as it causes a sleepy feeling. wholemeal and barleymeal make the best porridges. tomatoes. as they are apt to cause acid risings in the mouth. so that 4 oz. and then eaten with bread. and indigestion results. or molasses should not be eaten with porridge. and flatulence. of porridge. of Allinson wholemeal or crushed wheat.—3 to 4 oz. Sugar. maize or barley meal may be boiled for ½ an hour with milk and water. or fruits stewed with much sugar must be avoided. When porridges are eaten. hominy. No. digestion is delayed. and may be eaten lukewarm.constipation. and early spring. Lettuce must be eaten sparingly at this meal. Neither cocoa nor any other fluids should be taken after a porridge meal. II. a very little salt being taken by those who use it. coarse oatmeal or groats. or the stomach becomes filled with too much liquid. or fresh fruit may be taken afterwards. Sugar must be used in strict moderation.

of bread. The meal in the middle of the day must vary according to the work to be done after it. No other foods should be eaten at this meal. II.. the meal must be a light one. MIDDAY MEALS. Sugar or salt should not be added to the bread and milk. and pour over about ½ a pint of boiling milk. breakfast is taken. or fresh or stewed fruit. put into a basin. then 6 or 8 oz. and those engaged in hard physical work may take any of the above breakfasts. II. cover the basin with a plate. milk. III. but only the bread. If they take No.with Allinson wholemeal bread and a small quantity of milk. they may allow themselves from 8 to 10 oz. and then eat slowly.—Women require about a quarter less food than men do. artisans. Labourers. orange. 6 to 8 oz.B. grapes. Those engaged in hard physical work should make . or other seasonable fruit may be eaten afterwards. of bread and 2 pint of milk may be taken. of Allinson wholemeal bread into dice. If No. I. and fruit. No. let it stand ten minutes. If much mental strain has to be borne or business done. III. breakfast is eaten. or milk and water. and should be lunch rather than dinner. 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. N.—Cut 4 to 6 oz. of meal may be allowed. pear. If No. and should drink a large cup of Brunak afterwards. banana. and must arrange the quantity accordingly. An apple.

with a large cup of fluid. and a large mug of Brunak or cocoa satisfy them well. of bread may be eaten. will last a man well until he gets . or a basin of thin vegetable soup and bread. afterwards a glass of lemon water or bran tea. or even plain vegetables. and have a light repast in the evening. lemonade. celery. fresh fruit. form another good lunch. and sits as lightly on the stomach. or a tumbler of milk and water slowly sipped. Labouring men who wish to take something with them to work will find 12 oz. and one never feels so light after made dishes as after bread and fruit. The peas can be flavoured with a little pepper. as it is not wise to burden the system with too much cooked food. 2 or 3 oz. of peas pudding spread between the slices. or a cup of thin. 12 oz. A basin of any kind of porridge with milk. ½ lb. but without sugar. and warmed up at midday. and not too sweet cocoa may be taken. or other greenstuff. some raw fruit.their chief meal about midday. LUNCH.—One of the simplest lunches is that composed of Allinson wholemeal bread and fruit. of coarse oatmeal or crushed wheat made into porridge the day before. of the wholemeal bread. of Allinson wholemeal bread. and about ½ lb. or some harmless non-alcoholic drink. or macaroni. form another good meal. also makes a light and good midday repast. watercress. Another good meal is made from ½ lb. or instead of cocoa they may have milk and water. From 6 to 8 oz. The fruit may be advantageously replaced by a salad. Brunak. which is a pleasant change from fruit. and salad or fruit. cool. of any raw fruit that is in season. of the wholemeal bread and butter. oatmeal water. and a ¼ lb. or an onion. and mustard by those who still cling to condiments. with a cup of fluid. salt. of cheese. lemon water. Wholemeal biscuits and fruit. ½ lb. The best lunch of all will be found in Allinson wholemeal bread.

and it three different dishes are provided. so that the stomach may have done its work before sleep comes on. Or a boiled bread pudding may be taken to work. When only one course is had. but if taken at night. but he who takes more than three courses lays up for himself stomach troubles or disorder of the system. which is soaked in hot water until soft. DINNERS. He who limits himself to two courses does well. lastly. a little soaked sago stirred in. a proportionately lighter quantity of each.home at night. III. warmed and eaten. at least five hours must elapse before going to bed. then crushed or crumbled. A dinner may consist of many courses or different dishes. a moderate amount of each should be taken. This is made from the wholemeal bread. and boiled in a saucepan. Various dishes may be served for the dinner . As dinner is the chief meal of the day it should consist of substantial food. but the simpler the dishes and the less numerous the courses the better. or it may be put in a pudding basin covered with a cloth. This mixture is then tied up in a pudding cloth and boiled. It may be taken in the middle of the day by those who work hard. a very little sugar and spice are added as a flavouring. then good solid food must be eaten. some currants or raisins are then mixed with this. A person who makes his meal from one dish only is the wisest of all. when two courses are the rule. A pleasing addition to this pudding is some finely chopped almonds. or Brazil nuts.

Any seasonable vegetable may be steamed and eaten with the potatoes. a cup of Brunak. the simplest is that composed of potatoes baked. carrot. batters. especially if peeled. and their skins should always be eaten. they may be parsley. turnip. &c. Of cooked dinners. or boiled in their skins. or lemon water. constipation. parsnips. The plainest dinner any one can eat is that composed of Allinson wholemeal bread and raw fruit. A few Brazil nuts. caper. some Spanish nuts. In winter these fluids might be taken warmed. Recipes for the sauces used with this course will be found in another part of the book. and sweet courses. Wholemeal biscuits or Allinson rusks may be used instead of bread if one is on a walking tour. and about the same quantity of ripe raw fruit. or on a journey. This wholesome fare can be varied in a variety of ways. may take 2 oz. steamed potatoes are next. omelettes. eaten with another vegetable. of cheese and an onion with their bread. should be drunk at the end of the meal. of the wholemeal bread. such as cauliflower. cocoa. A man in full work may eat from 12 to 16 oz.. beetroot. steamed. such as soups. cycling trip. or eczema. This simple meal can be easily carried to work. cabbage. or a hard-boiled egg. pies. whilst boiled ones. and others may prefer cold vegetables. Baked potatoes are the most wholesome. walnuts.meal. and the wholemeal bread. broccoli. . sauce. savouries. almonds. some might like a salad instead of the fruit. or a piece of cocoanut may be eaten with the bread in winter. The bread is best dry. or boating excursion. or onions. milk and water. sprouts. or boiled celery. Others not subject to piles. but in summer they are best cool or cold. the next best is when a thin scrape of butter is spread on it. If hard physical work has to be done. or even on ordinary occasions for a change. onion. are not nearly so good.

EVENING MEAL. or fruit. or rice. the water that the celery is boiled in may be thickened with Allinson fine wheatmeal. or some kind of green food. IV. nervous. boiled and taken cool. as little water as possible should be used. varicocele. From 4 to 6 oz. fried. and when taken it should be cooked rather than raw. baked apples. Persons troubled with piles. Heavy or hard work after tea is no excuse for a supper. Those who are restless at night. Boiled celery will be found to be lighter on the stomach at this meal than the raw vegetable. or sleepless must not drink tea at this meal. avoiding puddings of rice. It should always be a light one. of Allinson wholemeal bread may be allowed with a poached or lightly boiled egg. or even plain water. Fruit in the evening is not considered good. As a second course. and poured over . sago. or Allinson bread pudding.tomato. a salad. The fluid drunk may be Brunak. milk and water. sago. When it is boiled. made into sauce. bran tea. This dinner may be varied by adding to it a poached. or macaroni pudding with stewed fruit. If they do eat it they must be sure to eat the skins of the potatoes. or macaroni. and the later it is eaten the less substantial it should be. tapioca. or brown gravy sauce. tapioca. or boiled egg. This meal must be taken at least three hours before retiring. or stewed fresh fruit and bread may be eaten. or constipation must avoid this dinner as much as possible. Evening meal or tea meal should be the last meal at which solid food is eaten. varicose veins. cocoa. and take the Allinson bread pudding or bread and fruit afterwards.

or cold milk pudding may occasionally be eaten those who are costive will find a boiled onion or some braized onions very useful. watercress. Boil the onion in as little water as possible and serve up with the liquor it is boiled in. lemon water. bran tea. and in summer cool ones. and who take their food to their work may have some kind of milk pudding at this meal. Hygienic livers will never take such meals. as it causes persons to rise frequently to empty the bladder. even if tea has been early. or hard work done since the tea meal was taken. SUPPERS. but never milk. . using butter or olive oil. The most that should be consumed is a cup of Brunak.the cooked celery. In winter warm drinks may be taken. fry them first until nicely brown. radishes. No solid food must be eaten. and let cook for an hour. by this means we do not loose the valuable salts dissolved out of the food by boiling. but one easy of digestion and of great use to the sleepless. V. To prepare braized onions. Those who want to rise early must make their last meal a light one. This is not really a rich food. cover with a plate. Very little fluid should be taken last thing at night. cocoa. and spring onions may be eaten if the evening meal is taken 4 or 5 hours before going to bed. Mustard and cress. or even boiled water. then add a cupful of boiling water to the contents of the frying pan. Those troubled with dreams or restlessness must do the same. Those who are away from home all day. Wheatmeal blancmange.

teapot. BRAN TEA. A little orange or lemon juice is a pleasant addition.—Allow 1 bar of Allinson’s chocolate for each cup of fluid. and boil for 2 or 3 minutes to get the full flavour. or jug if preferred. BRUNAK. such as Allinson’s. or 1 or 2 teaspoonfuls of condensed milk and no extra sugar. or it you have any left over from a previous meal it can be boiled up again and served as freshly made. Can be made in a coffee-pot. and 1 teaspoonful of sugar where sugar is used.VI. Some peel the lemon first. 1 tablespoonful of milk must be added to each cup. of bran with 1 pint of water. to this is added just enough sugar to take off the tartness. Break the chocolate in bits. a little milk and sugar may be added to it. into a breakfast cup. mix it with sufficient water. strain. and stir .—Take 1-1/2 to 2 teaspoonfuls of Brunak for each large cupful required.—This is best made by putting a teaspoonful of any good cocoa. put on the fire. LEMON WATER is made by squeezing the juice of ½ a lemon into a tumbler of warm or cold water.—Mix 1 oz. pour boiling water over the slices. CHOCOLATE. May be stood on the hob to draw. COCOA. add a little boiling water. and add sugar to taste. boil for ½ an hour. then cut in slices. DRINKS. put into a saucepan. then strain and add hot milk and sugar to taste. When this is used as a drink at breakfast or tea. and drink cool. boiling water is then poured upon this and stirred. grate in a little of the peel.

back pain. Pour the chocolate into cups. stir in wholemeal flour and milk. dredge in Allinson wholemeal flour. boil in a small quantity of water. Chop fine some onion or parsley. Hygienists and healthreformers should not permit white flour to enter their houses. salt. but no extra sugar. &c. and they may all gain further good it they will use Allinson wholemeal flour in place of white for all cooking purposes. then add rest of fluid and boil 2 or 3 minutes. varicocele. The milk may be added to the chocolate whilst boiling. this is how we make it. White sweet sauce is made from wholemeal flour. and you then have a nice brown sauce for many dishes. add a little pepper and salt. WHOLEMEAL COOKERY Most of my readers have received great benefit from eating wholemeal bread instead of white. unless it is to make billstickers’ paste or some like stuff. should never use white flour in cooking.. Those who are at all constipated. a little ketchup. or who suffer from piles. Every kind of cookery can be done with wholemeal flour. stir it round with a knife until browned. In making ordinary white sauce or vegetable sauce. In making a brown sauce we put a little butter or olive oil in the frying-pan. .until the chocolate is dissolved. varicose veins. add boiling water. If we wish to make it very tasty we fry a finely chopped onion first and add that to it. pepper. and add about 1 tablespoonful of fresh milk to each cup. Those who are inclined to stoutness should use wholemeal flour rather than white. and thus produce a sauce that helps down vegetables and potatoes. if desired. Toothless children must not be given any food but milk and water until they cut at least two teeth. let it bubble and sputter. thin with hot water.

pie-crusts. and not at all harmful. There is a substitute for pie-crusts that is very tasty. Tomatoes may be wiped. milk. under crusts. next make a batter of Allinson wholemeal flour. and then baked. Butter adds to the flavour of these dishes. Yorkshire puddings. and such puddings can all be made with wholemeal flour. and are more nourishing and healthy. Fry some potatoes. and a little pepper with salt. Pancakes can be made from wholemeal flour just as well as from white. All kinds of pastry. sugar. and bake. STEWED FRUIT PUDDING.. lemon juice. then some onions. or dripping is used they will lie just as heavy. pour some of the batter as above over them. SAVOURY DISHES MADE WITH BATTER. bake in the oven from ½ an hour to 1 hour. All kinds of cold vegetables. and if much butter. put in a pie-dish.. fry onions and add to them. are best made from Allinson wholemeal. porridge. put them in layers in a pie-dish. but does not make them more wholesome or more nourishing. 1 or 2 eggs. . and tinned or fresh tomatoes will make it more savoury. until. Norfolk dumplings. and a little cinnamon.” and it can be used for savoury dishes as well as sweet ones. vanilla. and are very tasty this way. or other flavouring. &c.milk. cloves. the batter has formed a crust. &c. and cause heartburn just as much as those made with white flour. can go into this. put in a pie-dish. lard. eat with the usual vegetables. and do not lie so heavy as those made from white flour. pour over the fried vegetables as they lie in the dish. batter puddings. in fact. batter poured over. cold soup. Or chop fine cold vegetables of any kind. We call it “batter.

and other like articles as Madeira cake. milk. Mix Allinson wholemeal flour. Rusks. and serve. labourers can take them to their work for dinner. currants. plums. WHOLEMEAL SOUP. a beaten-up egg. Serve with white sauce or eat with stewed fresh fruit. wedding cake. 1 or 2 eggs together. pour into a pie-dish. add to this soaked currants. . and milk. pound cake. pour into the batter named above. or the batter can be cooked in the saucepan. and this is a good substitute for a fruit pie. gently pressed on the hot fruit. and may be eaten with stewed fresh fruit. SUBSTANTIAL BREAD PUDDINGS. &c. biscuits. then break fine in a pie-dish. bake. SWEET BATTER. Turn out when cold on to a flat dish. Or tie the whole up in a pudding-cloth and boil. cheesecakes. Stew ripe cherries. gooseberries. then it forms wholemeal blancmange. Prunes can be treated the same way.Cut Allinson wholemeal bread into slices a little over a ¼ of an inch thick. or other ripe fruit in a jar. having first cut off the hard crusts. line a pie-dish with these. with sugar and spice. and their children cannot have a better meal to take to school. pour over it a white sauce. raisins. buns. Then fill the dish with hot stewed fruit of any kind. chopped nuts or almonds. and at once cover it with a layer of bread. allowed to go cold and set. damsons. and a little sugar and cinnamon. Soak crusts or slices of Allinson bread in hot water. poured into a mould.. can all be made of wholemeal flour. raspberries. and it is ready for use. These puddings can be eaten hot or cold. and bake in the oven.

and bake it from 20 to 30 minutes. A MONTH’S MENUS FOR ONE PERSON. ½ pint milk and water. let it all simmer . WHOLEMEAL BATTER. 1 teaspoonful of fine wholemeal. ¼ pint milk. ½ small cauliflower. nourishing soup. small piece of butter. Make a batter of the ingredients. and a ¼ of an hour before serving. smooth the meal with a little water. 2 oz. fry your vegetables before making into soup. sugar and vanilla to taste. 1 gill of milk. add butter and seasoning. boil up for a minute and serve. CAULIFLOWER SOUP. butter a flat tin or a small pie-dish. seasoning to taste. 1 ditto cornflour. 1. Smooth the meal and cornflour with a little of the milk. then add plenty of hot water. To make it more savoury. stir in the mixture. bring the rest to the boil. BLANCMANGE. thicken the soup with it.” and you get a thick.Chop fine any kinds of greens or vegetables. wholemeal. pepper and salt to taste. No. turn the batter into it. Eat with vegetables. stew in a little water until thoroughly done. Wash and cut up the cauliflower. pour in a cupful of the “Sweet Batter. 1 egg. add flavouring. with pepper and salt to taste. cook till tender with the milk and water. 1 even dessertspoonful of wheatmeal.

butter. ¼ lb. and turn out when cold. Beat up the egg and mix well all ingredients. ARTICHOKE SOUP. previously smoothed with a spoonful of water. season with pepper and salt. No. and cut up small the vegetables. wash. . Peel. Cook the flagolets till tender. sugar to taste. season. add butter and seasoning. pepper and salt. boil up. 2. pepper and salt to taste.for 5 to 8 minutes. of oiled butter. until tender. ¼ oz. FLAGOLETS. of fine wheatmeal. and serve with the sauce. and bake the pudding about ½ hour. stirring all the time. potatoes. and cook them in the milk and water. ¾ pint milk and water (equal parts). 1 tablespoonful sultanas washed and picked. 1 gill of milk. ½ gill of milk. WHEATMEAL PUDDING. Make it as follows. butter a small pie-dish. boil up and serve. 1 teaspoonful of cornflour. and mix with the parsley before serving. a little grated lemon peel. No. artichokes. 3. ¼ lb. and a small bit of butter. Boil up the milk. 1 teaspoonful of finely chopped parsley. ½ oz. 3 oz. return to saucepan. 1 egg. Rub them through a sieve. ¼ pint parsley sauce. Pour into a wetted mould. thicken with the cornflour. 2 oz. of flagolets.

No. sugar to taste. seasoning to taste. when cooked. CLEAR SOUP (Julienne). Cook the Julienne in the . 1 small finely chopped and fried onion. 1 dessertspoonful of cold boiled vermicelli. and fry in vege-butter. ¾ pint vegetable stock. Season to taste. boil up and serve. TAPIOCA PUDDING. 1 pint of water. LENTIL CAKES. pepper and salt to taste. return to saucepan.CARROT SOUP. of picked and washed Egyptian lentils. 1 oz. Cook the vegetables in the water till quite tender. 1 tablespoonful dried Julienne (vegetables). a little butter. rub them through a sieve. Put the tapioca into a small pie-dish. 1 potato. add the vermicelli. they should be a thick purée. 4. a little butter. pour off any which has not been absorbed. Stew the lentils with the onion in just enough water to cover them. 1 egg. Pour the milk over the soaked tapioca. small tapioca. some breadcrumbs. ½ pint of milk. Serve with potatoes and green vegetables. dip in egg and breadcrumb. and form into 1 or 2 cakes. and pepper and salt to taste. or butter. add seasoning and butter. Eat with or without stewed fruit. and 1 small onion cut up small. and bake it in the oven until thoroughly cooked. 2 oz. 1 carrot. let it soak in a very little water for half an hour. adding a little water if necessary.

then drain all the liquid. 2 oz. Turn the mixture into a small greased basin. of rolled oatmeal. let it simmer for 10 minutes. ½ gill milk. Boil the . and steam the haggis 1-1/2 hours. and serve. or 1 fairsized fresh one. 1 oz. ½ egg. turn the mixture into a small pie-dish. and bake in the oven until a golden colour. GROUND RICE PUDDING. Boil the tomatoes with the onion and water for 5 to 10 minutes. Serve with vegetables. 5. 2 tablespoonfuls of tinned tomatoes. HAGGIS. pepper and salt to taste. add butter and seasoning and serve. pepper and salt to taste. No. mix it with the milk.stock until tender. of macaroni or Spaghetti. ¼ oz. 2 oz. of ground rice. season and sprinkle in the vermicelli. a teaspoonful of vermicelli. Beat up the egg. a pinch of herbs. stir the ground rice into it. a little grated cheese. ½ pint of water. MACARONI WITH CHEESE. CLEAR TOMATO SOUP. return to the saucepan. sugar and flavouring to taste. a scanty ½ pint of milk. let the soup cook until the vermicelli is soft. 1 small finely chopped and fried onion. then add sugar and flavouring and the ½ egg well beaten. of oiled butter. pepper and salt to taste. 1 oz. a teaspoonful of grated onion. Boil the milk. and add the other ingredients. of wheatmeal. 1 egg.

Make a batter of the egg. then rub them through a sieve. Return to the saucepan. seasoning to taste. each of carrots and turnips cut up small. 1 oz. milk. of meal. place a little bit of butter on each. 2 oz. Set the rice over the fire with the water (cold) and the butter and seasoning. of onion chopped fine. of oiled butter. ¼ lb. and bake the batter in a small buttered pie-dish. add butter and seasoning. No. ½ oz. of Egyptian lentils. sprinkle with pepper and salt. and serve with sippets of toast. rice. WHEATMEAL BATTER. ½ oz. 6. Meanwhile place the tomatoes in a small dish. boil up. and meal. let it simmer until the water is absorbed and the rice fairly tender. ½ pint water. . Cook the vegetables and lentils in the water until quite tender. 1 large tomato or two small ones. 1 pint of water. WHEATMEAL AND SAGO PUDDING. Season to taste. pepper and salt to taste. ¼ oz. and bake them from 15 to 25 minutes. ¼ oz. of desiccated cocoanut. 2 oz. 2 oz. Spread the rice on a flat dish. place the tomatoes in the middle. When tender serve with grated cheese and vegetables. and serve. of butter. of butter. 1 egg. RICE AND TOMATOES. a few spoonfuls of water in the dish. add the other ingredients. pour the juice over. sugar to taste. It will take 20 minutes. LENTIL SOUP.macaroni in as much water as it will absorb (about ½ pint). 1 gill of milk.

½ lb. Some paste for short crust. Pare. 1 pint of water. add the butter and seasoning. Cover with paste. Flavour to taste. a teaspoonful of chopped parsley. Boil the cauliflower until tender. Peel. and serve. and a little water. sugar and flavouring to taste. and cut up the apples. dust with pepper and salt. 1 tablespoonful of breadcrumbs. 1 small onion. place the butter in little bits over the top. cut it up and arrange it in a small piedish. No. and bake in a fairly . pour the mixture into a little pie-dish. and bake the cauliflower until golden brown. POTATO SOUP. 1 ditto of wheatmeal. a piece of celery. Boil the sago and wheatmeal in the milk until the sago is well swelled out. sugar and cinnamon or lemon peel to taste. and cook them in the water till quite tender. CAULIFLOWER AU GRATIN. (See “Sauces. wash. 1 small cauliflower. and bake the pudding until a golden colour. ½ oz. pepper and salt. 2 medium-sized cooking apples. 1 oz.”) APPLE PIE. pepper and salt to taste. and fill a small pie-dish with them. and cut up small the vegetables. core. sprinkle over the cheese and breadcrumbs. boil up. Rub the mixture through a sieve. of grated cheese.1 dessertspoonful of sago. ½ pint milk. mix in the parsley. a little piece of butter. Serve with white sauce. add sugar and cinnamon to taste. 7. of butter. of potatoes.

return the soup to the saucepan. 1 piece of celery. Peel. 2 medium-sized potatoes. and bake the pudding till the rice is tender. then let cook gently for another ¼ hour in a cooler part of the oven. Wash the rice and put it into a pie-dish. turn the sweet corn mixture on to the paste. Roll out the paste and line a plate with it. Bring the milk to the boil. pour it over the rice. . milk. season to taste. pepper and salt to taste. 2 tablespoonfuls of tinned sweet corn. add seasoning. ½ pint of milk. 1 egg. of butter. wash. POTATO SOUP (2). 9. sugar and flavouring to taste. 1 small onion chopped fine. and cut up the potatoes.quick oven until brown. and cut up the celery. of rice. add the sugar and any kind of flavouring. ¼ pint milk. and bake the tart until a light brown. Rub the vegetables through a sieve. 1 oz. RICE PUDDING. ¾ pint water. Beat up the egg and mix with the sweet corn. and onion. No. 8. pepper and salt to taste. SWEET CORN TART. No. Boil with the water until tender. boil up and serve. ¼ oz. some paste for crust. and fried a nice brown in butter or vege-butter. Serve with brown sauce or tomato sauce.

Grate some fresh cocoanut. ½ dozen sticks of asparagus. after removing the brown outer skin. they should be soaked over night. ½ oz. and serve separately. in ½ pint of water.RICE CHEESE SOUP. ¾ pint water. ¼ oz. ASPARAGUS SOUP. When they are quite tender. and bake in a moderately hot oven. and seasoning. seasoning to taste. ¼ pint milk. 2 oz. and let the soup boil up until the cheese is dissolved. carrot. put all in a pie-dish. 1 oz. pepper and salt to taste. a small onion. VEGETABLE PIE. Add enough water for gravy. Boil all the vegetables. 1 teaspoonful of sago. butter. ½ pint water. Cook the rice in the milk and water until tender. each of potato. If possible. STEWED PRUNES AND GRATED COCOANUT. tomato (or any other vegetable in season). Chop fine the onion and fry it. 1 dessertspoonful of rice. previously washed and cut up. and sprinkle in the sago. butter. ¼ pint milk. celery. of butter. ¼ oz. then add the cheese. adding seasoning to taste. grated cheese. Cover with short crust. 1 level dessertspoonful of cornflour. of butter. 10. add the . turnip. Boil the asparagus in the water till tender. Stew some Californian plums in enough water to cover them well. No. pepper and salt to taste.

thicken with the cornflour smoothed with a spoonful of water. and 1 egg. No. and cook the tomatoes and onion in enough water to make ½ pint of soup. pour the batter over. 1 teaspoonful of cornflour. a small finely chopped onion. 2 oz. and add a little piece of butter. pepper and salt to taste. a little milk. boil up. meal. 1 gill of milk. Make a batter of the milk. Boil the macaroni in ½ pint of water until tender. of fine wheatmeal. ¼ pint white sauce (see “Sauces”). and bake until a nice brown. When cooked 15 minutes rub the vegetables through a sieve. MACARONI WITH CAPER SAUCE. of fresh ones. or 6 oz. boil up and serve. with a little of the juice. 1 teacupful of tinned tomatoes. One slice of Wholemeal bread. half an egg beaten . ½ oz. 1 teaspoonful capers chopped small. oil the butter. serve with sippets of toast. 11. macaroni. of butter. return to the saucepan. TOMATO SOUP. Make the white sauce. 2 oz. and the cornflour smoothed in the milk. enough of the caper vinegar to taste. 8 or 10 well-cooked Californian plums. BREAD STEAK. PRUNE BATTER. Serve with vegetables. and egg.seasoning. Place the prunes in a little pie-dish. and a little butter. 1 small onion. then add the capers and vinegar. and stir it in. Chop the onion up fine.

sweet almonds chopped fine. melt the butter in a frying pan. rub all through a sieve. Bake them from 15 to 20 minutes. Cook the rice in ½ pint of water. of mushrooms. sprinkle with seasoning and serve with potato and greens. 1 small finely chopped onion fried brown. a dusting of pepper and salt and a bit of butter on each. place the mushrooms in the middle. ¼ lb.up. adding the onion and seasoning. No. pour over the gravy. a pinch of nutmeg. BREAD PUDDING. ¼ lb. a little butter and seasoning. boil up. sugar and vanilla to taste. SEMOLINA PUDDING. RICE AND MUSHROOMS. pepper and salt. Boil the bread in ¾ pint of water and milk in equal parts.” Peel and wash the mushrooms. pepper and salt to taste. Boil the semolina in the milk until well thickened. and serve. add sugar and flavouring. of bread. 12. 1 oz. place them in a flat tin with a few spoonfuls of water. BREAD SOUP. 1 oz. of semolina. and serve. return soup to the saucepan. 1 well-beaten egg. as directed in recipe for “Rice. of rice. spread the rice on a flat dish. Dip the bread in milk. . 3 oz. sultanas. a little piece of butter. pour the mixture into a little pie-dish. 1 slice of Allinson bread. ½ doz. ½ pint of milk. and bake until a golden colour. fry the bread and onion a nice brown. then in egg. When the bread is quite tender.

pepper and salt and a pinch of mixed herbs. 2 oz. Soak the sago over the fire in a little water. No. Cut up the vegetables and cook them in ½ pint of water. sultanas. wheatmeal. of sago. MACARONI AND TOMATOES. a little grated cheese. sugar to taste. add the butter and seasoning. and bake the pudding from 30 to 45 minutes. Cook the rice in the water and tomatoes until tender. of butter. of oiled butter. Mix all the ingredients together. pour the mixture into a soup-or small basin. ¼ oz. 1 oz. 1 medium-sized potato. . 13. ½ saltspoonful of cinnamon. add the butter oiled. tie with a cloth. mix it with the other ingredients. of butter. and steam the pudding for an hour. a little milk. of macaroni. add seasoning. adding a little herbs. 2 oz. pour the mixture into a buttered pie-dish. and serve. ½ teacupful tinned tomatoes. 1 small Spanish onion. When tender. Soak the bread in milk. and squeeze the surplus out with a spoon. ½ oz. 1 egg. and serve with grated cheese and vegetables. ONION SOUP. return the soup to the saucepan. STEAMED PUDDING. 1-1/2 gills of water. when almost tender drain off any water that is not absorbed. 1 oz. rub the vegetables through a sieve. ½ oz. a little milk.cinnamon and sugar to taste. Serve with white sauce.

No. . let it all soak for half an hour. or vege-butter. arranging them in a little pie-dish. of butter. Pour the custard over. 1 oz. a little butter. and bake them a golden brown. a little jam. Then add seasoning. GREEN PEA SOUP. a few ratafias. of vermicelli. 2 sponge cakes. 15. add the butter. a teaspoonful of fine meal. Boil the vermicelli in the water until tender and all the water absorbed. ½ teacupful green peas.No. ½ oz. a little milk. take out the mint. Cut the sponge cakes in half. 1 spray of mint. VERMICELLI RISSOLES. TRIFLE. place little bits of butter on each. and serve. 1 gill of water. 2 ozs. 1 gill of custard. of grated cheese. adding seasoning and the mint. and a few breadcrumbs. Let it cook for 2 to 3 minutes. Boil the green peas in ½ pint of water. spread them with jam. smooth the meal with a little milk. When the peas are tender. of chopped almond. the cheese. 1 egg well beaten. pepper and salt to taste. ¼ oz. Form into 2 or 3 little cakes. and serve. 14. if the mixture is too moist. and thicken the soup. the egg. a few breadcrumbs. seasoning to taste. sprinkling crumbled ratafias and the almonds between the pieces of cake.

HOT-POT. and boil the hot-pot for 1 to 11/2 hours. 3 oz. ½ oz. and tomatoes in layers in a small piedish. Arrange the potatoes. and cook them till tender in the water. of split peas cooked overnight. boil up. of potatoes cut into pieces. BAKED APPLES AND WHITE SAUCE. Return to . onions. pepper and salt to taste. wash. and cook them with the vegetables till quite tender. LEEK SOUP. Serve with sauce.SPLIT PEA SOUP. after picking them over and washing them. a piece of celery. Spanish onion peeled and sliced. and serve with sippets of toast. 16. Then rub the vegetables through a sieve. and scatter them over the top. No. seasoning to taste. pepper and salt to taste. Soak the peas in water overnight. 1 gill of milk. Fill the dish with boiling water. add pepper and salt. Wash and core a good-sized apple. and a little water if necessary. a slice of Spanish onion chopped up. ¼ lb. 1 leek. Peel. of butter. fill the core with 1 or 2 stoned dates. potatoes. ¼ oz. Set them over the fire in the morning. Return to the saucepan. 3 oz. of butter. ½ teacupful tomatoes. adding a little hot water if needed. 2 oz. and sprinkle pepper and salt between the vegetables. ½ lb. and bake it in the oven in a dish or tin with a few spoonfuls of water until well done. Cut the butter in little bits. and cut up the leek and potatoes. ½ pint water. potatoes. Then rub all through a sieve.

1 oz. 1 oz. 1-1/2 gills of milk. sweeten and flavour. Turn out. sugar and vanilla essence to taste. add seasoning. and allow to cook 5 minutes. and serve. 1 teaspoonful N. No. Fry the potatoes in the butter. ½ pint of milk. Proceed as in savoury custard. . 2 oz. seasoning.F. POTATO BATTER. 17. mix it with the potatoes. 1 gill of milk. and wheatmeal. ½ pint water. make a batter of the milk. CHOCOLATE BLANCMANGE. flour. butter. meal. and 2 oz. a little butter and seasoning. and serve with potatoes and greens. and bake the savoury for half an hour. boil up. and egg. Rub them through a sieve. of potato. and SAVOURY CUSTARD. keep stirring. 1 egg. TURNIP SOUP. and smooth them with a little water. 1 oz. Stir the mixture into the boiling milk. return the mixture to the saucepan. add butter and seasoning. 1 egg. mix cocoa. and serve.the saucepan. boil up. wheatmeal. of vege-butter. and serve. and cook them in the water until tender. of grated cheese. cold boiled potatoes. ¼ lb. 6 oz. of half cornflour and fine wheatmeal. a pinch of nutmeg. pepper and salt to taste. and cut up the vegetables. Pour into a wetted mould. and allow to get cold. pour the mixture in a little piedish. add the milk. peel. Bring the milk to the boil. a small onion. Wash. turnip. cocoa.

APPLE SOUP. 1 gill water. 1 large tablespoonful of golden syrup. ripe plums. of grated cheese. PLUM PIE. some paste. Wash the plums and put them in a small piedish. RICE CHEESECAKES. juice and rind of ¼ lemon. seasoning and sugar to taste. and form the mixture into small cakes. and fry them a golden brown. and cook with the onion in the water till quite tender. a little butter. 1 teaspoonful of cornflour. and serve. return to the saucepan. 1 oz. ½ lb. mix the egg—well beaten—seasoning. ½ pint of water. ½ pint of water. sugar to taste. in the water. Cook the rice in the water until quite dry and soft.LEMON MOULD. Peel and cut up the apple. Serve with vegetables and brown sauce. Rub the mixture through a sieve. 1 large cooking apple. 1 egg. a little wheatmeal. Roll in wheatmeal. with the Lemon rind. seasoning and sugar. add the syrup and lemon juice. mix well. and cheese with the rice. 18. 1 small finely chopped onion. of tapioca. seasoning. Boil the tapioca until quite tender. 1 oz. a pinch of nutmeg. rice. or butter. Take out the rind. turn out when cold. No. and serve. pour ½ teacupful of water over them. add the butter. and some vege-butter. add . pour the mixture into a wetted mould. 2 oz. thicken the soup with the cornflour.

CELERY SOUP. pepper and salt. Wash. sugar and flavouring to taste. cover with a crust. 19. and place the pieces on the mixture. macaroni. ¼ lb. Spanish onions. APPLE AND ONION PIE. 6 eggs. No. and bake the pie a golden brown. return to the saucepan. season with pepper and salt. . Peel and cut up the apples and onion. Boil the macaroni in water until tender. and cook them in ½ pint of water till tender. MACARONI PUDDING. BUTTER BEAN SOUP. well beaten. stew gently with a little water. 2 oz. ½ stick celery. No. boil up. When nearly tender. Cut into little pieces and place in a little pie-dish. and serve. and bake the pie ½ hour. 20. a little butter. add the egg. and cut up the vegetables. beat the milk.sugar. and bake until set. ½ pint milk. apples. season and add the butter. butter. turn the mixture into a small pie-dish. ½ small onion. ¼ oz. some paste for a short crust. 1 potato. add sugar and flavouring. peel. 1 hardboiled egg. cover the plums with a short crust. 6 oz. Serve with stewed fruit. add the butter. pour the custard over the macaroni. Rub through a sieve. carefully with it. pepper and salt to taste. quarter the egg.

½ oz. When all is tender. Cook the rolled wheat in the milk for fifteen minutes. Pour the mixture into a small pie-dish. roll them into a little breadcrumb. cook till the onion is tender. . 1 oz. add the butter. Break up the toast. Make the mixture into sausages. 2 oz. 1 oz. return to the saucepan. ROLLED WHEAT PUDDING.2 oz. adding water as it boils away. rub the vegetables through a sieve. and serve. VEGETABLE PIE. pepper and salt to taste. 1 teacupful of breadcrumbs. and seasoning. butter. then add the fruit. rolled wheat. 21. of butter beans soaked overnight in 1 pint of water. ¾ pint of water. carrot. No. FRENCH SOUP. add ½ gill of milk. a little milk. boil up the soup. ½ saltspoonful of herbs. ½ pint milk. sugar to taste. seasoning to taste. and set all the ingredients over the fire. Cook all the vegetables until tender. SAUSAGES. 1 small onion chopped fine. onion. 2 oz. 1 egg well beaten. ½ small onion cut up small. herbs. 1 tablespoonful of currants and sultanas mixed. of cheese shredded fine. egg. 1 slice of dry toast. and let simmer another 15 minutes. ½ small onion chopped fine. butter. and bake in the oven until golden brown. and fry them brown in a little vege-butter. Oil the butter and mix it with the breadcrumbs. ½ oz. season with pepper and salt. and serve. celery.

and bake the batter ½ hour. Return the mixture to the saucepan. and rub through a sieve. butter. potatoes.½ lb. and milk. ½ Spanish onion chopped up. a little butter. ground rice. let it cool a little. Boil the rice in the milk for 5 minutes. season and add the butter. No. mix in the other ingredients. and 1 egg. 1 good handful of sorrel washed and chopped fine. sugar to taste. wash. CHOCOLATE PUDDING.F. egg. . and serve. and bake ½ hour or until golden brown. add the milk. Make a batter of the meal. Pour the mixture into a small pie-dish. 22. 1 egg. pour the mixture into a buttered pie-dish. sorrel. 1 teaspoonful N. and seasoning. ½ pint milk. 1 small onion. ½ small grated onion. 2 oz. butter. mix in the egg. ½ oz. 1 gill milk. fine wheatmeal. sugar. butter. and vanilla. SAVOURY BATTER. pepper and salt. some paste for crust. Simmer gently for 10 minutes. peeled and cut in pieces. ½ pint water. SORREL SOUP. Stew the potatoes and onion in a little water. 1 gill of milk. cocoa. and cut up the potatoes and onion. when tender. cut up the tomato and mix it in. ½ oz. place the vegetables in a small pie-dish. 1 teaspoonful finely chopped parsley. cocoa. ¼ oz. 1 tomato. and bake for 20 to 30 minutes. Peel. 1 potato. well-beaten. cover with paste. boil in the water till tender. pepper and salt. a little vanilla. pepper and salt.

½ teacupful green peas. which shows that the custard is thickening. and stir the milk into it gradually. cooked and cold. 23. Heat the milk. Stew the mushrooms in the butter. pour the mixture into a small jug. MUSHROOM TARTLETS. sugar and vanilla to taste. ½ oz. a dessertspoonful of meal. 1 or 2 finely chopped spring onions. . a little butter. No. after having dried them and cut into pieces. and 1 egg. pepper and salt. and continue stirring the custard until it is well thickened. EVE PUDDING. Cook the green peas and spring onions in ½ pint of water until quite tender. Custard: 1 gill of milk. place this in a saucepan of fastboiling water. and boil the soup for a minute or two before serving. Line a couple of patty pans with the paste. and bake the tartlets until golden brown. a little paste for short crust. GREEN PEA SOUP. vermicelli. When they are cooked mix them well with the vermicelli. ¼ lb. When cold. Serve with vegetables. keep stirring until the spoon gets coated. Then cool it. placing the jug in cold water. serve with stewed fruit. Remove the saucepan from the fire immediately. ½ oz. pepper and salt. mushrooms. Any kind of stewed fruit. Add the butter and seasoning. butter.STEWED FRUIT AND CUSTARD. thicken the soup with the meal (which should be smoothed with the milk). and 1 gill of milk. beat up the egg.

1 teacupful of breadcrumbs. sugar to taste. ½ oz. BUTTER BEANS RISSOLES. Serve with sweet sauce. of butter. Mix all the ingredients. pepper and salt. Soak the beans in butter over night. form into little rissoles. place them on a buttered tin. a pinch of herbs. sultanas. a little milk. ½ small onion chopped fine. place a few bits of butter on the top. butter beans. Add seasoning. roll in breadcrumbs. MUSHROOM SOUP. herbs. 1 tablespoonful of cold mashed potatoes. peeled. the juice and rind of a small half-lemon. add ½ pint of water. Stew the mushrooms and onions together in the butter until well cooked. Then pass them through a nut-mill or mash them up. cored. and seasoning. 1 egg well beaten. Serve with vegetables. seasoning to taste. of butter. Boil the beans in as much water as they absorb until quite tender. RATAFIA CUSTARD. 1 dessertspoonful of fine wheatmeal. and chopped fine. and serve with sippets of toast. mashed potatoes. ½ oz. cover and steam for 1 hour. ½ oz. 1 oz. . 2 oz. and bake in the oven until a nice brown. and a few finely chopped almonds. oiled butter. 24. and mix with the fried onion. Let the soup thicken and boil up. citron peel chopped fine. ½ small onion chopped fine. ½ oz. and cook the vegetables for 10 minutes. No. 2 oz. fry the onion in the butter. and the meal smoothed in a little milk. pour the mixture into a small buttered basin. mushrooms cut up small. 1 small apple.

and bake them a nice brown in the oven. . 26. Form into sausages. roll them in a little wheatmeal. 1 well-beaten egg. SAVOURY SAUSAGES. Beat the egg. No. mix it with the milk. let cook for a minute. and bake until set. 1 tablespoonful of milk. sugar and flavouring to taste.½ pint hot milk. BAKED CUSTARD. No. ratafia broken up. Mix the ingredients. PARSNIP SOUP. 25. 1 egg well beaten. 1 egg. flavour with nutmeg. ½ teacupful of breadcrumbs. 1 oz. Gradually drop the mixture into the boiling soup. pour the custard into a small pie-dish. ½ teacupful cold lentil purée 1 small finely chopped onion tried brown. adding seasoning. and proceed for dumplings as follows: 1 egg. 1 teaspoonful of fine wheatmeal. Serve with vegetables and sauce. pour the mixture into a small buttered pie-dish. a little sugar and flavouring. and serve. Make ¾ pint of clear soup. add the milk and smooth the meal with it. ½ pint hot milk. sweeten and flavour to taste. Mix the ingredients. CLEAR SOUP WITH DROPPED DUMPLINGS. and bake the custard in a moderate oven until set. Beat up the egg.

Line a couple of patty pans with paste for short crust. ½ small grated onion. 27. then fill with any kind of stewed fruit. ¼ lb. ½ pint milk. and serve with vegetables and tomato sauce. and mash the chestnuts. Butter a flat tin and sprinkle with breadcrumbs. . ground rice. then rub through a sieve. well beaten. ¼ pint milk. and finish baking. parsnip. and breadcrumbs. dish up. and as much milk as needed to make up the quantity of soup. sprinkle well with fine breadcrumbs. add butter and seasoning. Boil the ground rice in the milk until stiff.½ lb. pepper and salt. spread the mixture on the tin. ½ lb. Cut into pieces. seasoning. and set them over the fire with the onion. ½ small onion. ¼ oz. 2 oz. scatter bits of butter on the top. ½ pint of water. milk. grated cheese. pepper and salt to taste. and serve. and bake until golden brown. No. cook them until tender. Boil up and serve. boil up. 1 teaspoonful of cornflour. 1 egg. butter. bind the soup with the cornflour. When it has boiled up. Boil. butter. CHESTNUT SOUP. GROUND RICE CUTLETS. ¼ oz. return the mixture into a saucepan. a little milk. Partly bake. ½ oz. potato. a little nutmeg. and the butter. add the egg. Serve hot or cold. FRUIT TART. Cut up the vegetables. and the other ingredients. chestnuts. peel. a pinch of herbs. MACARONI SAVOURY.

grated cheese. butter. add sugar and cinnamon. Bring the milk and water to the boil with the mace. halt a small grated onion. Beat the egg well. of cold boiled macaroni cut small. ½ oz. a very small piece of mace. pepper and salt to taste. grated cheese. or vege-butter. and seasoning. No. 1 gill water. seasoning to taste. cook gently for 10 minutes. apples. cheese. Peel. thicken with the semolina. pepper and salt. and steam the pudding for 1 to 11/2 hours. egg. semolina. 1 egg. Add the herbs. butter. breadcrumbs. APPLE PUDDING. previously oiled. MACARONI CUTLETS. and serve. and as much breadcrumb as needed to keep the mixture together. and out up the apples. a pinch of herbs. 28. and butter. and the butter. remove the mace. SEMOLINA SOUP. butter. 1 gill milk. ½ gill of milk. and some paste as for a short crust. 1 oz. ½ oz. ¼ oz. 1 egg. ½ lb. season to taste. and meal. seasoning. mix together with the macaroni. ½ oz. and mix it with the macaroni cut in small pieces. turn the mixture into a small pie-dish.2 oz. sugar to taste. and bake until a golden brown. onion. core. 2 oz. cold boiled macaroni. fine wheatmeal. Make a batter with the milk. add cheese. Shape . fill the basin with the apples. ½ oz. Line a pudding basin with paste. 1 saltspoonful of cinnamon. cover with paste.

finely chopped onion. 1 tablespoonful of cream. when soft enough to pulp. and bake the tart until the crust is done. until the rice is quite tender. CURRY RICE SOUP. add the butter. ½ oz. ¼ oz. 29. curry. cut into dice. Meanwhile. let get cold. 1 oz. which should have been previously brushed over with white of egg. Stew together. 1 oz. Line a plate with paste. dip in egg and breadcrumb. Cook the rice with the onion. and mix the gooseberries with the cream. and seasoning in the milk and water.into cutlets. and fry a nice brown. rub the fruit through a sieve. Serve with rusks. rice. ½ teacupful tinned tomatoes. add sugar to taste. . GOOSEBERRY POOL. stew the pumpkin. 1 pint milk and water (equal parts). gooseberries. 6 oz. with a little water until tender. ¾ lb. salt to taste. Serve with vegetables. seasoning to taste. some paste for short crust. 1 saltspoonful of curry. 1 teacupful of sweet corn. juice of ½ a lemon. butter. sugar to taste. and cover the paste. sugar to taste. Add sugar and Lemon juice. SWEET CORN AND TOMATOES. No. and serve with baked potatoes. pumpkin. butter. Cook the goose-berries in ½ gill of water. PUMPKIN TART. and serve.

and serve the fritters with vegetables and brown sauce. Cut the celery into pieces. pepper and salt. Let some butter or oil boil in the frying-pan. let it cook until quite tender. fry a golden brown. Rub them through a sieve. pepper and salt. ½ gill milk. and egg. and the lemon juice. 1 egg. a teaspoonful of lemon juice. return to the saucepan. boil it up for a few minutes before serving. and cook in the milk until they will mash up well. a little Lemon juice.No. make a batter with the milk. add the egg. and bake in a moderate oven until the custard is set. well beaten. 30. 1 gill of milk. Peel and slice the bananas. CELERY SOUP. Cut some slices of rich cheese and place them between some slices of wholemeal bread and . drop the batter by spoonfuls into the boiling fat. meal. SANDWICHES CHEESE SANDWICHES. BANANA PUDDING. BEETROOT FRITTERS. 1 dessertspoonful of meal. rub it through a sieve. Cut the beetroot into small dice. 1 gill of milk. adding seasoning to taste. ½ stick celery. add the rest and thicken the soup. smooth the meal with part of the milk. a little piece of butter. mix the beet with it. 1 small beet. pour the mixture into a small pie-dish. 3 bananas. 2 tablespoonfuls of meal. set it over the fire with 4 pint of water. 1 egg. add pepper and salt to taste.

Pound to a smooth paste and moisten with a little tarragon vinegar. CREAM CHEESE SANDWICHES. a teaspoonful of curry powder. CHOCOLATE SANDWICHES. mashing them well with a . Mix the chocolate with the cream and spread the mixture on thin slices of bread. then put any kind of jam between the slices. DEVONSHIRE SANDWICHES. slit the latter and remove it when the cream is whipped firmly. tomatoes. Spread some thin brown bread thickly with cream cheese. a little salt. adding a piece of vanilla ½ in. Cut some slices of new bread into squares. 2 bars of good chocolate. Grate the chocolate. ¼ lb. 2 eggs. ¼ pint cream. EGG AND TOMATO SANDWICHES. make into sandwiches. and a tablespoonful of fine breadcrumbs. and let them simmer for 10 minutes. long. sift with powdered sugar and serve. butter. Skin and slice the tomatoes. melt the butter in a saucepan. Pound together the yolks of 8 hard-boiled eggs. a piece of butter the size of an egg. ½ oz. like sandwiches. pepper and salt. spread each piece with golden syrup and over this with clotted cream. If desired sweeter add a little sugar to the cream. and when the bread is toasted serve on a napkin.butter. add the tomatoes and pepper and salt to taste. CURRY SANDWICHES. Put them on a plate in the oven. whip the cream.

Put a little bit of butter on each slice. 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. A few drops of lemon juice are an improvement. then turn it out and let it get cold. bake 15 minutes. pour the gravy from it round the dish. after having removed the seeds. TOMATOES ON TOAST.wooden spoon. sprinkle with fine breadcrumbs seasoned with pepper and salt. Beat up the eggs. make into sandwiches in the usual way. set the saucepan aside and allow the tomatoes to cool. and serve on hot buttered toast. . Cut in slices 1 or 2 ripe red tomatoes.

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