Vegetarian Recipe Book

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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,

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

APPLE SOUFFLÉ.55 12. next week the rounded end down. in fact everything required for building up the organism of the young bird.... Eggs are most easily digested raw or very lightly boiled.. One can easily tell stale eggs from fresh ones by holding them up to a strong light. and let it stand just off the boil for five or six minutes..... set the basin or saucepan on the side of the stove.. 74..contain both muscle and bone-forming material.. 12.. one of the best is by using the Allinson egg preservative. Duck’s egg.00 100. 12.22 71..11 15..24 Fat . If they are not covered with water there is less danger of them cracking. owing to the sudden expansion of the contents.11 Nitrogen . but the white of the egg is pure albumen (or nitrogen) and water..16 -----. .. whilst stale ones look cloudy and opaque. The best way of lightly boiling an egg is to put it in boiling water... A fresh egg looks clear and transparent. Water . so that one week they stand the pointed end down.. Another very good way is to have stands made with holes which will hold the eggs.-----100. Keep these stands in an airy place in a good current of fresh air. There are various ways of preserving eggs for the winter. and best cooked thus for invalids. Eggs often crack when they are put into enough boiling water to well cover them. All the fat of the egg is contained in the yolk..00 ====== ====== Eggs take a long time to digest if hard boiled. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg.49 Mineral matter 1. and every week turn the eggs.12 1.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

of sugar.5 1. Proteid Calories per cent. then turn out and serve.6 1. Keep stirring the mixture over a gentle fire until it has cooked 5 minutes. ORANGE MOULD.1 1. With the rest smooth the cornflour and mix with it the eggs well beaten. which it will be in about ¾ of an hour. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines .4 1.3 . When the liquid in the saucepan is near the boil.5 1. in one lb. 4 eggs. put 1-1/2 pints of this over the fire with the sugar. of Allinson cornflour. Turn it into a wetted mould and allow to get cold.0 .8 .until brown. 6 oz. A WEEK’S MENU Nutritive Value and Chemical Composition of Various Fruits.3 1.4 1.3 1. FRUIT—FRESH. The juice of 7 oranges and of 1 lemon. (Analysis of the edible portion. stir into it the mixture of egg and cornflour. Grains. Nuts.0 . Add enough water to the fruit juices to make 1 quart of liquid.) PROFESSOR ATWATER’S ANALYSIS. and Vegetables.6 290 270 460 270 365 215 265 380 450 345 205 90 305 . and 4 oz.

2 Mushrooms 3.0 255 Strawberries 1.1 Beetroot 1.1 Cauliflower 1.3 .8 Dandelion 2.6 4.6 .8 630 Pineapple .4 2.5 460 Raspberries 1.1 4.4 140 Whortleberries or Wimberries .6 .0 180 Water-melons .Oranges .6 Cabbage 1.6 Potatoes (boiled) 2.4 Egg Plant 1.1 Cucumber .4 299 Plums 1.7 Onions 1.2 Lettuce 1.8 2.5 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 .2 Horseradish 1.3 2.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES Artichoke 2.8 Celery 1.5 2.6 Asparagus 2.7 390 FRUIT—DRIED.9 .7 Carrots 1.6 “ (Curly) 4.1 Corn (green) 3.1 “ (ripe) 1.6 Parsnips 1.5 Olives (green) 1.8 240 Pears .1 “ (Sprouts) 4.0 395 Pomegranates 1.1 2.8 2.6 295 Persimmons . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.4 Kohl Rabi 2.0 Leeks 1.7 .

8 29.1 1860 Oats (rolled) 16.1 .1 1660 .5 1650 Buckwheat Flour 6.6 2620 3030 3075 3265 3165 1875 1125 2760 3125 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.9 1.3 9.8 1675 “ Germs 10.0 21.1 21.2 1665 “ Self-raising 10.8 1.6 34.1 1645 Corn Meal (granular) 9.3 18.5 1695 “ Gluten 14.3 15.0 27. Barley Meal 10.8 2.0 22.2 1600 Macaroni 13.7 1875 Hominy 8.3 1.4 1690 “ Flour.7 6.2 5.“ (chipped) “ (raw) “ (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.4 25.6 1665 Wheat Flaked 13.7 6.0 27.8 1630 “ Meal 13.0 1630 Rye Flour 6.3 1650 Oatmeal 16.2 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) “ (fresh) Cocoanuts “ desiccated Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts “ Black } “ Californian} 6.7 1850 Rice 8.6 15.5 1640 “ Pearled 8. or Wholemeal 13.0 .4 1620 Corn Flour 7.6 2.9 17.0 10.2 1655 “ Popped 10. ETC.3 2675 385 570 135 120 105 110 105 185 8.4 1665 “ Spaghetti 12.

7 24.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY. Chocolate Cocoa Candy Honey Molasses (cane) 10. Cake.9 21.9 1275 7.0 1180 12.9 18.“ Vermicelli Beans.7 1515 7. Currant “ Hot Cross Corn.3 1760 1670 1795 10.9 1205 10. .0 --- 1625 1675 1625 1620 1655 465 1815 1675 1635 1650 5.6 ----2. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.2 1215 9.7 1800 1835 6.0 ----9. All kinds. Plain “ Vienna “ Water Rye VARIOUS.0 11.9 5.6 7.1 25.3 1160 9.5 1300 9.1 1225 9.8 6. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca CAKES.0 1300 9. average Water BREAD. Fruit “ Gingerbread “ Sponge BISCUITS.9 21. Buns.7 1140 9.7 1470 8.9 1255 9.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

pour the custard into a small pie-dish. Mix the ingredients. 25.½ pint hot milk. and proceed for dumplings as follows: 1 egg. and serve. SAVOURY SAUSAGES. ½ teacupful of breadcrumbs. No. ratafia broken up. Serve with vegetables and sauce. 1 egg. Make ¾ pint of clear soup. No. . BAKED CUSTARD. and bake the custard in a moderate oven until set. 1 egg well beaten. Mix the ingredients. let cook for a minute. and bake them a nice brown in the oven. CLEAR SOUP WITH DROPPED DUMPLINGS. pour the mixture into a small buttered pie-dish. sweeten and flavour to taste. ½ teacupful cold lentil purée 1 small finely chopped onion tried brown. sugar and flavouring to taste. add the milk and smooth the meal with it. 1 teaspoonful of fine wheatmeal. Beat the egg. Gradually drop the mixture into the boiling soup. and bake until set. flavour with nutmeg. ½ pint hot milk. a little sugar and flavouring. 1 oz. 1 tablespoonful of milk. PARSNIP SOUP. 1 well-beaten egg. adding seasoning. Beat up the egg. 26. roll them in a little wheatmeal. mix it with the milk. Form into sausages.

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

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

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

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

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

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

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