Vegetarian Recipe Book

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Eggs are most easily digested raw or very lightly boiled.. One can easily tell stale eggs from fresh ones by holding them up to a strong light. If they are not covered with water there is less danger of them cracking...... Keep these stands in an airy place in a good current of fresh air..55 12.contain both muscle and bone-forming material.. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. and best cooked thus for invalids.. Water .22 71. Eggs often crack when they are put into enough boiling water to well cover them. whilst stale ones look cloudy and opaque.-----100. next week the rounded end down... one of the best is by using the Allinson egg preservative. There are various ways of preserving eggs for the winter..00 100.12 1. APPLE SOUFFLÉ. and every week turn the eggs. Duck’s egg.16 -----...24 Fat ..00 ====== ====== Eggs take a long time to digest if hard boiled. .11 Nitrogen .. A fresh egg looks clear and transparent.. Another very good way is to have stands made with holes which will hold the eggs. set the basin or saucepan on the side of the stove. and let it stand just off the boil for five or six minutes. 12. in fact everything required for building up the organism of the young bird. The best way of lightly boiling an egg is to put it in boiling water. 74. owing to the sudden expansion of the contents.. so that one week they stand the pointed end down. All the fat of the egg is contained in the yolk...49 Mineral matter 1.11 15. 12. but the white of the egg is pure albumen (or nitrogen) and water.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

which it will be in about ¾ of an hour. Grains. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines . put 1-1/2 pints of this over the fire with the sugar. Keep stirring the mixture over a gentle fire until it has cooked 5 minutes. Nuts. Proteid Calories per cent. A WEEK’S MENU Nutritive Value and Chemical Composition of Various Fruits. 6 oz.0 .1 1.6 290 270 460 270 365 215 265 380 450 345 205 90 305 .4 1.0 . The juice of 7 oranges and of 1 lemon. in one lb.5 1. 4 eggs.) PROFESSOR ATWATER’S ANALYSIS. and Vegetables.5 1.4 1. stir into it the mixture of egg and cornflour.3 .8 . then turn out and serve.3 1. (Analysis of the edible portion. Add enough water to the fruit juices to make 1 quart of liquid. When the liquid in the saucepan is near the boil.3 1. of Allinson cornflour.6 1. Turn it into a wetted mould and allow to get cold. With the rest smooth the cornflour and mix with it the eggs well beaten. of sugar. ORANGE MOULD. FRUIT—FRESH. and 4 oz.until brown.

2 Mushrooms 3.4 Egg Plant 1.6 .6 .7 Carrots 1.6 4.0 Leeks 1.1 Cucumber .0 395 Pomegranates 1.5 2.1 Cauliflower 1.6 Cabbage 1.8 Dandelion 2.6 Parsnips 1.7 .3 2.4 2.7 390 FRUIT—DRIED.1 Beetroot 1.0 255 Strawberries 1.1 Corn (green) 3. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.8 2.1 “ (Sprouts) 4.6 Potatoes (boiled) 2.3 .5 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 .2 Horseradish 1.9 .5 Olives (green) 1.Oranges .8 Celery 1.4 299 Plums 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES Artichoke 2.1 2.5 460 Raspberries 1.1 “ (ripe) 1.6 Asparagus 2.1 4.4 140 Whortleberries or Wimberries .8 2.2 Lettuce 1.7 Onions 1.0 180 Water-melons .4 Kohl Rabi 2.8 630 Pineapple .6 295 Persimmons .8 240 Pears .6 “ (Curly) 4.

0 1630 Rye Flour 6.8 1630 “ Meal 13.3 1.9 17.6 15.3 2675 385 570 135 120 105 110 105 185 8.“ (chipped) “ (raw) “ (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.6 34.6 2.6 1665 Wheat Flaked 13.4 1620 Corn Flour 7. ETC.8 1675 “ Germs 10.5 1640 “ Pearled 8. or Wholemeal 13.0 22.5 1650 Buckwheat Flour 6.7 6.4 1690 “ Flour.1 1645 Corn Meal (granular) 9.8 29.2 1655 “ Popped 10.2 1600 Macaroni 13.0 21.1 1860 Oats (rolled) 16.7 1875 Hominy 8.1 1660 .8 2.7 1850 Rice 8.4 25.7 6.4 1665 “ Spaghetti 12.0 27.0 10.3 1650 Oatmeal 16.6 2620 3030 3075 3265 3165 1875 1125 2760 3125 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.0 .2 1665 “ Self-raising 10.2 1.8 1.1 21.5 1695 “ Gluten 14.3 18.1 . Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) “ (fresh) Cocoanuts “ desiccated Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts “ Black } “ Californian} 6.0 27.2 5.3 9.3 15. Barley Meal 10.9 1.

Cake.3 1160 9. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls. Chocolate Cocoa Candy Honey Molasses (cane) 10.9 5.0 1300 9.9 21.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.6 7.0 ----9.5 1300 9.7 1800 1835 6.7 1140 9.0 --- 1625 1675 1625 1620 1655 465 1815 1675 1635 1650 5. Buns.7 1470 8.7 1515 7.9 18.2 1215 9. All kinds.6 ----2. average Water BREAD.8 6.9 1275 7.7 24.0 1180 12. Plain “ Vienna “ Water Rye VARIOUS.0 11.9 21.9 1255 9.9 1205 10.1 25. Currant “ Hot Cross Corn. Fruit “ Gingerbread “ Sponge BISCUITS.3 1760 1670 1795 10.“ Vermicelli Beans. . small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca CAKES.1 1225 9.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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