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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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,

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

6 1. With the rest smooth the cornflour and mix with it the eggs well beaten.8 . 4 eggs.3 1. FRUIT—FRESH. Keep stirring the mixture over a gentle fire until it has cooked 5 minutes.6 290 270 460 270 365 215 265 380 450 345 205 90 305 . in one lb. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines .4 1. (Analysis of the edible portion. of sugar. Add enough water to the fruit juices to make 1 quart of liquid. When the liquid in the saucepan is near the boil.5 1. A WEEK’S MENU Nutritive Value and Chemical Composition of Various Fruits.3 .3 1. 6 oz. then turn out and serve. of Allinson cornflour. Proteid Calories per cent.5 1.1 1. which it will be in about ¾ of an hour.0 . Nuts. The juice of 7 oranges and of 1 lemon. put 1-1/2 pints of this over the fire with the sugar. Grains.until brown. ORANGE MOULD.0 . Turn it into a wetted mould and allow to get cold.) PROFESSOR ATWATER’S ANALYSIS. stir into it the mixture of egg and cornflour. and 4 oz. and Vegetables.4 1.

6 Asparagus 2.4 Egg Plant 1.2 Horseradish 1.5 2.8 Dandelion 2.1 Cauliflower 1.0 395 Pomegranates 1.4 299 Plums 1.7 Onions 1.8 630 Pineapple . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.1 “ (Sprouts) 4.Oranges .1 “ (ripe) 1.6 Potatoes (boiled) 2.7 Carrots 1.6 .4 Kohl Rabi 2.7 .1 4.0 255 Strawberries 1.5 Olives (green) 1.8 2.4 2.0 180 Water-melons .3 2.6 4.7 390 FRUIT—DRIED.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES Artichoke 2.8 2.2 Mushrooms 3.6 Cabbage 1.6 Parsnips 1.6 “ (Curly) 4.5 460 Raspberries 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 .1 Beetroot 1.4 140 Whortleberries or Wimberries .2 Lettuce 1.6 295 Persimmons .9 .1 Corn (green) 3.0 Leeks 1.3 .8 Celery 1.1 Cucumber .6 .1 2.8 240 Pears .

1 .0 21.5 1650 Buckwheat Flour 6.6 2620 3030 3075 3265 3165 1875 1125 2760 3125 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.6 34.3 9.8 29.2 1655 “ Popped 10.“ (chipped) “ (raw) “ (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.3 2675 385 570 135 120 105 110 105 185 8.9 17.7 1875 Hominy 8.6 1665 Wheat Flaked 13.0 27.2 5.0 10.6 15. ETC.3 18.4 1690 “ Flour.0 1630 Rye Flour 6. Barley Meal 10.1 1860 Oats (rolled) 16.4 1620 Corn Flour 7.8 1630 “ Meal 13.4 25.5 1695 “ Gluten 14.0 .3 1.2 1.7 6.7 6.1 1645 Corn Meal (granular) 9.8 2.2 1600 Macaroni 13.8 1675 “ Germs 10.0 27.6 2.2 1665 “ Self-raising 10.1 1660 .0 22.3 1650 Oatmeal 16.1 21. 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. or Wholemeal 13.4 1665 “ Spaghetti 12.9 1.5 1640 “ Pearled 8.3 15.8 1.7 1850 Rice 8.

Chocolate Cocoa Candy Honey Molasses (cane) 10.3 1760 1670 1795 10.0 ----9.2 1215 9.9 1205 10. All kinds.0 1300 9.6 7.7 1515 7. Fruit “ Gingerbread “ Sponge BISCUITS.1 25.9 1275 7.6 ----2. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca CAKES.3 1160 9.9 21.9 21.9 5.“ Vermicelli Beans.0 1180 12. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.1 1225 9. Cake. .9 18. Plain “ Vienna “ Water Rye VARIOUS. Currant “ Hot Cross Corn.7 24.8 6.5 1300 9.0 11.7 1800 1835 6. Buns.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.7 1470 8. average Water BREAD.7 1140 9.0 --- 1625 1675 1625 1620 1655 465 1815 1675 1635 1650 5.9 1255 9.

Here is the chemical composition of barley meal:— Flesh formers 7. In it we find casin and albumen for our muscles. Barley has been used as a food from time out of mind. Barley has been used from very ancient days for making an intoxicating drink. We find frequent mention of it in the Bible. and in old Latin and Greek books. from which we get our English word “booze.” meaning an intoxicating drink. Barley contains about 7 per cent. starch.0 [A] There is 2.5 Heat and force formers (carbon)[A] 76.” because they were fed on this grain whilst training. the gladiators were called Hordearii. and was the chief food of our peasantry until the beginning of the nineteenth century. This casin is not elastic like the gluten of wheat. an ancient Roman writer. . The first intoxicant drink made in this country was ale.The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.5 100. and 7 per cent. and fat to keep us warm and give force. except that they often fought to the death. These Hordearii were like our pugilists. or “barley eaters.5 per cent. Hops were not used for beer or ale in those days.0 Mineral matters 2. of fat in barley. Barley is a good food. of sugar. According to Pliny. and it was made from barley. sugar. the liquor made from barley was called Bouzah. and there is a fair percentage of mineral matter for our bones and teeth. From this analysis we can judge that barley contains all the constituents of a good food.0 Water 14. of sugar. so that one cannot make a light bread from barley. In Nubia. and its flesh-forming matter is in the form of casin the same as is found in cheese.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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