Vegetarian Recipe Book

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

This ebook is brought to you by NicheMarketingIdeas.Com.

Get a No-nonsense Public Domain Ecourse Plus 17 Private Label Rights & Public Domain Packages Absolutely Free. Just click here to start downloading them now.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

12 1...00 ====== ====== Eggs take a long time to digest if hard boiled... Eggs often crack when they are put into enough boiling water to well cover them. in fact everything required for building up the organism of the young bird. One can easily tell stale eggs from fresh ones by holding them up to a strong light.16 -----. but the white of the egg is pure albumen (or nitrogen) and water. 74... Another very good way is to have stands made with holes which will hold the eggs. so that one week they stand the pointed end down.. owing to the sudden expansion of the contents. If they are not covered with water there is less danger of them cracking. next week the rounded end down. APPLE SOUFFLÉ.22 71..-----100.11 Nitrogen . 12. .. and let it stand just off the boil for five or six minutes.. whilst stale ones look cloudy and opaque.11 15. and best cooked thus for invalids. set the basin or saucepan on the side of the stove....00 100. There are various ways of preserving eggs for the winter.49 Mineral matter 1.24 Fat . The best way of lightly boiling an egg is to put it in boiling water. Eggs are most easily digested raw or very lightly boiled.55 12...contain both muscle and bone-forming material. one of the best is by using the Allinson egg preservative.. All the fat of the egg is contained in the yolk. A fresh egg looks clear and transparent.. Duck’s egg. Keep these stands in an airy place in a good current of fresh air.. and every week turn the eggs.. 12. Water . The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg..

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

1 “ (ripe) 1.7 Onions 1.6 295 Persimmons .1 Beetroot 1.5 460 Raspberries 1.0 Leeks 1.4 Egg Plant 1.4 140 Whortleberries or Wimberries .6 Potatoes (boiled) 2.0 255 Strawberries 1.8 2.1 2.3 2.6 Parsnips 1.7 Carrots 1.6 .5 Olives (green) 1.8 2.6 4.8 630 Pineapple .4 2.1 4.1 Cucumber .5 2.5 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 .7 .1 Corn (green) 3.6 “ (Curly) 4.6 Cabbage 1.7 390 FRUIT—DRIED.0 180 Water-melons .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES Artichoke 2.3 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.8 Celery 1.2 Mushrooms 3.9 .4 299 Plums 1.6 Asparagus 2.8 240 Pears .6 .4 Kohl Rabi 2.1 “ (Sprouts) 4.2 Horseradish 1.Oranges .0 395 Pomegranates 1.1 Cauliflower 1.2 Lettuce 1.8 Dandelion 2.

7 1875 Hominy 8.8 1.2 1.4 1665 “ Spaghetti 12.3 1650 Oatmeal 16.1 21.3 9.0 10.1 1645 Corn Meal (granular) 9.4 25.6 1665 Wheat Flaked 13.0 .6 15.4 1690 “ Flour.1 1860 Oats (rolled) 16.0 27.5 1640 “ Pearled 8.8 1630 “ Meal 13.8 29.1 1660 .0 21.3 15.2 1655 “ Popped 10.8 1675 “ Germs 10.6 2620 3030 3075 3265 3165 1875 1125 2760 3125 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.1 .“ (chipped) “ (raw) “ (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.9 17.9 1.2 1665 “ Self-raising 10. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) “ (fresh) Cocoanuts “ desiccated Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts “ Black } “ Californian} 6.0 27.4 1620 Corn Flour 7.3 2675 385 570 135 120 105 110 105 185 8.7 6.2 1600 Macaroni 13.6 34.6 2.7 1850 Rice 8.0 22. or Wholemeal 13. ETC.8 2.0 1630 Rye Flour 6.2 5.3 1. Barley Meal 10.5 1695 “ Gluten 14.5 1650 Buckwheat Flour 6.7 6.3 18.

0 ----9. Plain “ Vienna “ Water Rye VARIOUS.9 1205 10.9 21.3 1760 1670 1795 10.1 25.0 1300 9. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca CAKES.6 7.8 6. Buns.1 1225 9.0 1180 12. All kinds. Chocolate Cocoa Candy Honey Molasses (cane) 10.7 1800 1835 6.7 1470 8.7 24.9 21.2 1215 9.9 18.3 1160 9. Fruit “ Gingerbread “ Sponge BISCUITS. .9 5.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.7 1140 9.6 ----2.0 --- 1625 1675 1625 1620 1655 465 1815 1675 1635 1650 5.9 1255 9.0 11. average Water BREAD. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls. Currant “ Hot Cross Corn.“ Vermicelli Beans.5 1300 9.7 1515 7.9 1275 7. Cake.

These Hordearii were like our pugilists. Here is the chemical composition of barley meal:— Flesh formers 7.5 per cent.0 [A] There is 2. In Nubia. from which we get our English word “booze. and 7 per cent. Barley contains about 7 per cent. This casin is not elastic like the gluten of wheat. except that they often fought to the death. and was the chief food of our peasantry until the beginning of the nineteenth century. and in old Latin and Greek books. the liquor made from barley was called Bouzah. In it we find casin and albumen for our muscles. sugar. Hops were not used for beer or ale in those days. According to Pliny. of sugar. The first intoxicant drink made in this country was ale. and there is a fair percentage of mineral matter for our bones and teeth.5 100. Barley has been used from very ancient days for making an intoxicating drink. and its flesh-forming matter is in the form of casin the same as is found in cheese. of sugar. Barley has been used as a food from time out of mind. an ancient Roman writer. and fat to keep us warm and give force.The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.” because they were fed on this grain whilst training. or “barley eaters. Barley is a good food.0 Mineral matters 2.” meaning an intoxicating drink. From this analysis we can judge that barley contains all the constituents of a good food. so that one cannot make a light bread from barley.5 Heat and force formers (carbon)[A] 76. .0 Water 14. starch. the gladiators were called Hordearii. of fat in barley. and it was made from barley. We find frequent mention of it in the Bible.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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