Vegetarian Recipe Book

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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,

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

.. . set the basin or saucepan on the side of the stove. A fresh egg looks clear and transparent..12 1.. 12. Duck’s egg. Eggs often crack when they are put into enough boiling water to well cover them.11 Nitrogen . Keep these stands in an airy place in a good current of fresh air. and best cooked thus for invalids. one of the best is by using the Allinson egg preservative.00 100. in fact everything required for building up the organism of the young bird.. so that one week they stand the pointed end down... APPLE SOUFFLÉ. Water . The best way of lightly boiling an egg is to put it in boiling water. There are various ways of preserving eggs for the winter. and let it stand just off the boil for five or six minutes... whilst stale ones look cloudy and opaque. next week the rounded end down.22 71.-----100. owing to the sudden expansion of the contents.24 Fat . 12.contain both muscle and bone-forming material.00 ====== ====== Eggs take a long time to digest if hard boiled... All the fat of the egg is contained in the yolk.. One can easily tell stale eggs from fresh ones by holding them up to a strong light. If they are not covered with water there is less danger of them cracking. 74.. and every week turn the eggs. but the white of the egg is pure albumen (or nitrogen) and water. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg.55 12.49 Mineral matter 1..16 -----.11 15. Eggs are most easily digested raw or very lightly boiled... Another very good way is to have stands made with holes which will hold the eggs.....

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

and Vegetables.3 1. (Analysis of the edible portion. of Allinson cornflour.0 . A WEEK’S MENU Nutritive Value and Chemical Composition of Various Fruits.3 1. FRUIT—FRESH. stir into it the mixture of egg and cornflour.8 . Grains. 4 eggs.0 .4 1.until brown.5 1. Keep stirring the mixture over a gentle fire until it has cooked 5 minutes.6 1. Turn it into a wetted mould and allow to get cold. Proteid Calories per cent. Add enough water to the fruit juices to make 1 quart of liquid. and 4 oz. 6 oz. ORANGE MOULD. of sugar. then turn out and serve. in one lb. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines . which it will be in about ¾ of an hour. Nuts.3 . The juice of 7 oranges and of 1 lemon. put 1-1/2 pints of this over the fire with the sugar.4 1.) PROFESSOR ATWATER’S ANALYSIS. When the liquid in the saucepan is near the boil. With the rest smooth the cornflour and mix with it the eggs well beaten.5 1.6 290 270 460 270 365 215 265 380 450 345 205 90 305 .1 1.

1 Cucumber .4 299 Plums 1.3 2.6 .1 Cauliflower 1.4 140 Whortleberries or Wimberries .6 Parsnips 1.Oranges .8 Celery 1.5 2.7 Carrots 1.6 .8 2.7 390 FRUIT—DRIED.6 4.1 Corn (green) 3.5 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 .8 Dandelion 2.2 Horseradish 1.4 Kohl Rabi 2.9 .6 Asparagus 2.1 Beetroot 1.6 Potatoes (boiled) 2.7 .5 Olives (green) 1.6 295 Persimmons .8 630 Pineapple .4 Egg Plant 1.0 395 Pomegranates 1.1 2.8 240 Pears . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.4 2.5 460 Raspberries 1.0 255 Strawberries 1.8 2.1 “ (ripe) 1.6 Cabbage 1.2 Lettuce 1.1 4.7 Onions 1.0 180 Water-melons .0 Leeks 1.2 Mushrooms 3.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES Artichoke 2.1 “ (Sprouts) 4.3 .6 “ (Curly) 4.

5 1695 “ Gluten 14.3 15.0 .3 18.6 2.0 27.9 1.1 1645 Corn Meal (granular) 9.7 1875 Hominy 8.7 6.2 1655 “ Popped 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} 6.6 15.7 1850 Rice 8.6 1665 Wheat Flaked 13. Barley Meal 10.5 1650 Buckwheat Flour 6.0 21.7 6.4 25.1 21.0 22.6 2620 3030 3075 3265 3165 1875 1125 2760 3125 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.2 1.5 1640 “ Pearled 8.6 34.2 5.4 1665 “ Spaghetti 12.0 1630 Rye Flour 6. ETC.4 1620 Corn Flour 7.1 1660 .3 1650 Oatmeal 16.8 1630 “ Meal 13.3 9.8 2.4 1690 “ Flour.1 .9 17. or Wholemeal 13.3 2675 385 570 135 120 105 110 105 185 8.0 10.0 27.2 1665 “ Self-raising 10.8 29.“ (chipped) “ (raw) “ (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.3 1.8 1.8 1675 “ Germs 10.2 1600 Macaroni 13.1 1860 Oats (rolled) 16.

0 1180 12. Cake.9 1205 10.9 18.0 11.9 1255 9.9 21. Fruit “ Gingerbread “ Sponge BISCUITS.6 7.9 5. All kinds.3 1760 1670 1795 10.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca CAKES.3 1160 9.8 6.7 1140 9.7 1515 7. . Currant “ Hot Cross Corn.7 1470 8.9 21.0 1300 9. average Water BREAD.0 ----9.1 1225 9.“ Vermicelli Beans. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.1 25.7 24.7 1800 1835 6.5 1300 9.0 --- 1625 1675 1625 1620 1655 465 1815 1675 1635 1650 5.9 1275 7. Chocolate Cocoa Candy Honey Molasses (cane) 10.2 1215 9.6 ----2. Plain “ Vienna “ Water Rye VARIOUS. Buns.

and in old Latin and Greek books.5 per cent. starch.0 Water 14. These Hordearii were like our pugilists. the gladiators were called Hordearii. of sugar. Barley has been used from very ancient days for making an intoxicating drink. the liquor made from barley was called Bouzah. and 7 per cent. of sugar. or “barley eaters. According to Pliny. an ancient Roman writer. In it we find casin and albumen for our muscles. sugar. From this analysis we can judge that barley contains all the constituents of a good food. Hops were not used for beer or ale in those days. and was the chief food of our peasantry until the beginning of the nineteenth century. and there is a fair percentage of mineral matter for our bones and teeth. so that one cannot make a light bread from barley. and fat to keep us warm and give force. and its flesh-forming matter is in the form of casin the same as is found in cheese. Barley is a good food. Here is the chemical composition of barley meal:— Flesh formers 7. Barley has been used as a food from time out of mind.5 Heat and force formers (carbon)[A] 76.0 [A] There is 2. from which we get our English word “booze. We find frequent mention of it in the Bible.” because they were fed on this grain whilst training. This casin is not elastic like the gluten of wheat. except that they often fought to the death. The first intoxicant drink made in this country was ale.The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. of fat in barley.5 100.” meaning an intoxicating drink. and it was made from barley.0 Mineral matters 2. . In Nubia. Barley contains about 7 per cent.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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