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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Another very good way is to have stands made with holes which will hold the eggs.. All the fat of the egg is contained in the yolk. owing to the sudden expansion of the contents. but the white of the egg is pure albumen (or nitrogen) and water.. 74. and let it stand just off the boil for five or six minutes. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg.22 71. and every week turn the eggs. A fresh egg looks clear and transparent.00 100.. one of the best is by using the Allinson egg preservative. Duck’s egg. whilst stale ones look cloudy and opaque. Keep these stands in an airy place in a good current of fresh air..16 -----.... APPLE SOUFFLÉ... set the basin or saucepan on the side of the stove.. 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. .11 15. and best cooked thus for invalids.. Eggs often crack when they are put into enough boiling water to well cover them. 12....24 Fat . in fact everything required for building up the organism of the young bird.00 ====== ====== Eggs take a long time to digest if hard boiled. so that one week they stand the pointed end down. One can easily tell stale eggs from fresh ones by holding them up to a strong light.11 Nitrogen .-----100..contain both muscle and bone-forming material.55 12.. 12.12 1... If they are not covered with water there is less danger of them cracking. Water . next week the rounded end down. Eggs are most easily digested raw or very lightly boiled.49 Mineral matter 1...

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

1 “ (Sprouts) 4.6 Parsnips 1.5 Olives (green) 1.7 Carrots 1.8 Dandelion 2.6 “ (Curly) 4.5 2.2 Mushrooms 3.1 4.3 .7 Onions 1.2 Lettuce 1.4 Egg Plant 1.4 Kohl Rabi 2.7 390 FRUIT—DRIED.8 2.5 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 .1 2.6 .1 Cucumber .Oranges .8 2.2 Horseradish 1.6 Potatoes (boiled) 2.0 180 Water-melons .6 4.8 630 Pineapple .0 255 Strawberries 1.8 Celery 1.1 Corn (green) 3.0 395 Pomegranates 1.7 .6 Asparagus 2.9 .4 299 Plums 1.4 140 Whortleberries or Wimberries .1 Cauliflower 1.3 2.1 Beetroot 1.6 .4 2.0 Leeks 1.6 Cabbage 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.1 “ (ripe) 1.6 295 Persimmons .8 240 Pears .5 460 Raspberries 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES Artichoke 2.

4 1690 “ Flour.2 1655 “ Popped 10.8 1675 “ Germs 10.0 27.8 1.3 15.6 15.5 1695 “ Gluten 14.2 1665 “ Self-raising 10.7 6.0 1630 Rye Flour 6.3 1.0 .5 1650 Buckwheat Flour 6.7 1850 Rice 8.2 5.8 2.1 .3 1650 Oatmeal 16.4 1665 “ Spaghetti 12.3 18.0 22.4 1620 Corn Flour 7. ETC. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) “ (fresh) Cocoanuts “ desiccated Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts “ Black } “ Californian} 6.5 1640 “ Pearled 8.6 2620 3030 3075 3265 3165 1875 1125 2760 3125 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.1 21. or Wholemeal 13.4 25.1 1660 .0 10.7 1875 Hominy 8.1 1860 Oats (rolled) 16.0 27.0 21.1 1645 Corn Meal (granular) 9.2 1.7 6.3 9.6 1665 Wheat Flaked 13.“ (chipped) “ (raw) “ (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.9 1.6 34.8 1630 “ Meal 13.3 2675 385 570 135 120 105 110 105 185 8.2 1600 Macaroni 13.9 17. Barley Meal 10.8 29.6 2.

All kinds. Cake.7 24. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.9 1275 7.9 1205 10. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca CAKES.9 1255 9.3 1760 1670 1795 10.1 1225 9.9 21. Chocolate Cocoa Candy Honey Molasses (cane) 10.0 --- 1625 1675 1625 1620 1655 465 1815 1675 1635 1650 5.6 7.3 1160 9.“ Vermicelli Beans.9 21. .7 1515 7.9 18.8 6.9 5.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY. Currant “ Hot Cross Corn.0 1300 9.5 1300 9.0 ----9.2 1215 9. Fruit “ Gingerbread “ Sponge BISCUITS. average Water BREAD.0 11.0 1180 12.6 ----2. Buns.7 1470 8.7 1800 1835 6. Plain “ Vienna “ Water Rye VARIOUS.7 1140 9.1 25.

.5 per cent.” because they were fed on this grain whilst training. an ancient Roman writer. From this analysis we can judge that barley contains all the constituents of a good food.” meaning an intoxicating drink. so that one cannot make a light bread from barley. and its flesh-forming matter is in the form of casin the same as is found in cheese. These Hordearii were like our pugilists. of sugar. the gladiators were called Hordearii. In Nubia.The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. The first intoxicant drink made in this country was ale. In it we find casin and albumen for our muscles. and in old Latin and Greek books. except that they often fought to the death.5 Heat and force formers (carbon)[A] 76. Hops were not used for beer or ale in those days. According to Pliny. of fat in barley. sugar.0 Water 14.0 [A] There is 2. Barley is a good food. We find frequent mention of it in the Bible. and it was made from barley. Barley has been used from very ancient days for making an intoxicating drink. Here is the chemical composition of barley meal:— Flesh formers 7.5 100. or “barley eaters. Barley contains about 7 per cent. from which we get our English word “booze. and there is a fair percentage of mineral matter for our bones and teeth. the liquor made from barley was called Bouzah. and was the chief food of our peasantry until the beginning of the nineteenth century. Barley has been used as a food from time out of mind. of sugar. starch. and 7 per cent.0 Mineral matters 2. This casin is not elastic like the gluten of wheat. and fat to keep us warm and give force.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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