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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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,

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Keep these stands in an airy place in a good current of fresh air.22 71... set the basin or saucepan on the side of the stove. If they are not covered with water there is less danger of them cracking. 12. A fresh egg looks clear and transparent... Water .. and best cooked thus for invalids. Eggs often crack when they are put into enough boiling water to well cover them. and every week turn the eggs.. one of the best is by using the Allinson egg preservative. 12. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. owing to the sudden expansion of the contents. . One can easily tell stale eggs from fresh ones by holding them up to a strong light.12 1.11 15. and let it stand just off the boil for five or six minutes. APPLE SOUFFLÉ. next week the rounded end down... All the fat of the egg is contained in the yolk......11 Nitrogen . Duck’s egg. Eggs are most easily digested raw or very lightly boiled. There are various ways of preserving eggs for the winter.24 Fat ..00 100. but the white of the egg is pure albumen (or nitrogen) and water... The best way of lightly boiling an egg is to put it in boiling water.00 ====== ====== Eggs take a long time to digest if hard boiled.contain both muscle and bone-forming material. whilst stale ones look cloudy and opaque.. Another very good way is to have stands made with holes which will hold the eggs.. in fact everything required for building up the organism of the young bird.55 12. 74.. so that one week they stand the pointed end down.-----100..49 Mineral matter 1.16 -----.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Proteid Calories per cent.3 1.5 1. Keep stirring the mixture over a gentle fire until it has cooked 5 minutes. A WEEK’S MENU Nutritive Value and Chemical Composition of Various Fruits. Nuts. When the liquid in the saucepan is near the boil.4 1. stir into it the mixture of egg and cornflour. ORANGE MOULD.3 . and 4 oz. then turn out and serve. (Analysis of the edible portion. 6 oz.6 290 270 460 270 365 215 265 380 450 345 205 90 305 .6 1. The juice of 7 oranges and of 1 lemon. of Allinson cornflour.4 1. put 1-1/2 pints of this over the fire with the sugar. which it will be in about ¾ of an hour. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines . in one lb. 4 eggs. of sugar.0 . FRUIT—FRESH.8 .5 1.) PROFESSOR ATWATER’S ANALYSIS.until brown. With the rest smooth the cornflour and mix with it the eggs well beaten. Turn it into a wetted mould and allow to get cold.1 1. Grains.3 1. Add enough water to the fruit juices to make 1 quart of liquid.0 . and Vegetables.

1 “ (Sprouts) 4.6 .4 2.0 180 Water-melons .4 Egg Plant 1.6 Asparagus 2.5 2.1 2.4 Kohl Rabi 2.0 395 Pomegranates 1.6 Parsnips 1.5 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 .5 460 Raspberries 1.6 Potatoes (boiled) 2.8 240 Pears .6 4.2 Horseradish 1.1 4.0 255 Strawberries 1.6 .1 Cucumber .6 “ (Curly) 4.7 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.7 390 FRUIT—DRIED.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES Artichoke 2.8 630 Pineapple .1 Cauliflower 1.6 295 Persimmons .2 Lettuce 1.1 Beetroot 1.4 299 Plums 1.9 .7 Carrots 1.8 2.7 Onions 1.5 Olives (green) 1.Oranges .3 .1 “ (ripe) 1.6 Cabbage 1.8 Celery 1.1 Corn (green) 3.4 140 Whortleberries or Wimberries .8 Dandelion 2.2 Mushrooms 3.3 2.0 Leeks 1.8 2.

7 1850 Rice 8.5 1650 Buckwheat Flour 6.5 1695 “ Gluten 14.2 1665 “ Self-raising 10.4 1620 Corn Flour 7.3 1650 Oatmeal 16.8 1.4 25.3 1.8 1630 “ Meal 13.0 27.0 27.1 1860 Oats (rolled) 16.8 1675 “ Germs 10.1 21.3 2675 385 570 135 120 105 110 105 185 8.2 1600 Macaroni 13.1 1645 Corn Meal (granular) 9.6 1665 Wheat Flaked 13.6 2620 3030 3075 3265 3165 1875 1125 2760 3125 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.6 2.7 6. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) “ (fresh) Cocoanuts “ desiccated Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts “ Black } “ Californian} 6.2 1.6 15.2 5.5 1640 “ Pearled 8.3 18.2 1655 “ Popped 10.4 1690 “ Flour.6 34.8 2.4 1665 “ Spaghetti 12. or Wholemeal 13. Barley Meal 10.1 1660 .3 15.0 21.8 29.“ (chipped) “ (raw) “ (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.9 17.1 . ETC.0 .7 1875 Hominy 8.0 1630 Rye Flour 6.3 9.0 10.9 1.0 22.7 6.

7 24. Plain “ Vienna “ Water Rye VARIOUS. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca CAKES. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.0 11. Currant “ Hot Cross Corn. Fruit “ Gingerbread “ Sponge BISCUITS.6 ----2.3 1160 9.0 --- 1625 1675 1625 1620 1655 465 1815 1675 1635 1650 5.1 1225 9. .“ Vermicelli Beans.5 1300 9.9 21.0 ----9.9 1275 7. Cake.2 1215 9.9 1255 9. average Water BREAD.0 1300 9.9 5.0 1180 12. Buns.7 1800 1835 6.1 25.8 6.9 18.3 1760 1670 1795 10. All kinds.7 1470 8.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.9 1205 10. Chocolate Cocoa Candy Honey Molasses (cane) 10.9 21.6 7.7 1140 9.7 1515 7.

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

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

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

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

Sago. ALLINSON’S NATURAL FOOD FOR BABIES. and pour it over the rice. Then rub it through a fine sieve or gravy strainer. 1 even cupful to 1 pint of water will be found the proportion. tapioca. cover with cold water. when it can be flavoured with lemon juice and sweetened a little. This is very useful in cases of illness. Let it simmer gently on the stove for about 2 hours. and hominy puddings are made after the manner of rice pudding. Beat up 1 egg with milk. and bake until set. and in cases of diarrhoea remedial. RICE PUDDING. thin it down with water or hot milk—half oatmeal water and half milk is a good mixture. To 1 quart of water take 3 oz. rub it well through. Wash the rice. and there is no fear of burning the porridge.an occasional stirring will be required. so as to get all the goodness out of the oatmeal. adding a little more hot water when rubbed dry. DR. of coarse oatmeal or Allinson breakfast oats. put it into a pie-dish. If it is thick when it has been rubbed through sufficiently. It is nourishing and soothing. 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. semolina. If the porridge is preferred thinner. add sugar to taste. and bake until the rice is nearly soft throughout. OATMEAL WATER. mix with this a little cinnamon or other flavouring.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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