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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

and 4 oz.4 1.until brown. which it will be in about ¾ of an hour.6 1.0 . Grains.4 1.3 1. Add enough water to the fruit juices to make 1 quart of liquid.5 1. of Allinson cornflour. then turn out and serve. Nuts.0 . Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines . (Analysis of the edible portion. Proteid Calories per cent.5 1. put 1-1/2 pints of this over the fire with the sugar. 4 eggs.1 1. in one lb. The juice of 7 oranges and of 1 lemon. FRUIT—FRESH. Keep stirring the mixture over a gentle fire until it has cooked 5 minutes.3 1. of sugar. With the rest smooth the cornflour and mix with it the eggs well beaten. and Vegetables. ORANGE MOULD. A WEEK’S MENU Nutritive Value and Chemical Composition of Various Fruits. Turn it into a wetted mould and allow to get cold.6 290 270 460 270 365 215 265 380 450 345 205 90 305 . 6 oz.3 . stir into it the mixture of egg and cornflour. When the liquid in the saucepan is near the boil.8 .) PROFESSOR ATWATER’S ANALYSIS.

1 “ (Sprouts) 4.1 Cauliflower 1.1 Corn (green) 3.6 295 Persimmons .5 Olives (green) 1.6 .6 4.1 2.4 299 Plums 1.6 Cabbage 1.3 .8 2.0 180 Water-melons .1 4.6 .8 2.4 2.2 Lettuce 1.4 Kohl Rabi 2.8 240 Pears .7 Onions 1.7 Carrots 1.3 2.0 395 Pomegranates 1.6 “ (Curly) 4.2 Horseradish 1.0 255 Strawberries 1.8 Dandelion 2.7 .5 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 .0 Leeks 1.1 Cucumber .6 Asparagus 2.8 630 Pineapple .8 Celery 1.6 Potatoes (boiled) 2.4 Egg Plant 1.7 390 FRUIT—DRIED.2 Mushrooms 3. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.4 140 Whortleberries or Wimberries .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES Artichoke 2.9 .6 Parsnips 1.5 460 Raspberries 1.1 Beetroot 1.5 2.1 “ (ripe) 1.Oranges .

6 1665 Wheat Flaked 13.2 1665 “ Self-raising 10.1 1660 .6 2.0 27.8 1675 “ Germs 10.8 1.3 18.7 6.5 1650 Buckwheat Flour 6.6 34.7 1875 Hominy 8.1 1645 Corn Meal (granular) 9. or Wholemeal 13.1 .5 1695 “ Gluten 14.8 29.4 1620 Corn Flour 7.4 1665 “ Spaghetti 12.3 15.2 5.0 21.6 2620 3030 3075 3265 3165 1875 1125 2760 3125 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.3 2675 385 570 135 120 105 110 105 185 8.3 1.8 2.0 27. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) “ (fresh) Cocoanuts “ desiccated Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts “ Black } “ Californian} 6.7 1850 Rice 8.0 10.2 1600 Macaroni 13.0 .1 21. ETC.1 1860 Oats (rolled) 16.9 17.2 1.4 25. Barley Meal 10.3 1650 Oatmeal 16.3 9.9 1.2 1655 “ Popped 10.0 1630 Rye Flour 6.“ (chipped) “ (raw) “ (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.0 22.4 1690 “ Flour.8 1630 “ Meal 13.5 1640 “ Pearled 8.6 15.7 6.

All kinds.5 1300 9.0 1180 12.7 1470 8.9 21.2 1215 9.6 ----2. Buns.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.9 1205 10.9 1255 9.3 1760 1670 1795 10. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.6 7. Fruit “ Gingerbread “ Sponge BISCUITS.1 25.3 1160 9.9 18. Cake.1 1225 9.“ Vermicelli Beans.8 6.9 5.7 1140 9.7 1800 1835 6.7 24. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca CAKES.0 11.9 1275 7.0 ----9.9 21. average Water BREAD.0 --- 1625 1675 1625 1620 1655 465 1815 1675 1635 1650 5.0 1300 9.7 1515 7. Currant “ Hot Cross Corn. Plain “ Vienna “ Water Rye VARIOUS. Chocolate Cocoa Candy Honey Molasses (cane) 10. .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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