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Amazing Veggie Recipes

Amazing Veggie Recipes

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Published by Dan Bartha

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Published by: Dan Bartha on Jan 26, 2011
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11/13/2011

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Sections

  • ARTICHOKE SOUP
  • HARICOT SOUP
  • BARLEY SOUP
  • BREAD SOUP
  • CABBAGE SOUP
  • CABBAGE SOUP (French)
  • SOUPS AND STEWS
  • CAPER SOUP
  • CARROT SOUP (1)
  • CARROT SOUP (2)
  • CAULIFLOWER SOUP
  • CLEAR SOUP
  • CLEAR SOUP (with Dumplings)
  • CLEAR CELERY SOUP
  • COCOANUT SOUP
  • CORN SOUP
  • LEEK SOUP (1)
  • LEEK SOUP (2)
  • LENTIL SOUP
  • MACARONI STEW
  • MILK SOUP
  • MILK SOUP (suitable for Children)
  • OATMEAL SOUP
  • ONION SOUP (French)
  • PARSNIP SOUP
  • PEA SOUP
  • PEASE BROSE
  • PORTUGUESE SOUP
  • POTATO SOUP
  • RICE SOUP
  • RICE AND GREEN-PEA SOUP
  • RICE AND ONION SOUP
  • ST. ANDREW’S SOUP
  • SCARLET RUNNER SOUP
  • SORREL SOUP (1)
  • SORREL SOUP (2)
  • SORREL SOUP (French) (3)
  • SPANISH SOUP
  • SPINACH SOUP
  • SPRING SOUP
  • SUMMER SOUP
  • TAPIOCA AND TOMATO SOUP
  • TOMATO SOUP (1)
  • TOMATO SOUP (2)
  • VEGETABLE SOUP
  • WHITE SOUP
  • BATER CELERY
  • BATER POTATO
  • BATER VEGETABLE
  • BUTER BEANS WITH PARSLEY SAUCE
  • CARROTS AND RICE
  • CAULIFLOWER AND POTATO PIE
  • CAULIFLOWER PIE
  • CELERY À LA PARMESAN
  • CELERY CROQUETES
  • CURRY SAVOURY
  • FAVOURITE PIE
  • FORCEMEAT BALLS
  • LENTIL PIE
  • LENTIL RISSOLES
  • LENTIL TURNOVERS
  • LENTILS (CURRIED), AND RICE
  • LENTILS (POTED), FOR SANDWICHES
  • MUSHROOM CUTLETS
  • MUSHROOM SAVOURY
  • MUSHROOM TARTLETS
  • MUSHROOM TURNOVERS
  • OATMEAL PIE-CRUST
  • ONION TART
  • ONION TURNOVER
  • POTATO PIE
  • POTATO AND TOMATO PIE
  • POTATOES AND MUSHROOM STEW
  • QUEEN’S APPLE AND ONION PIE
  • QUEEN’S ONION PIE
  • QUEEN’S TOMATO PIE
  • SAVOURY CUSTARD
  • SAVOURY CUSTARD (Another way)
  • SAVOURY FRITERS (1)
  • SAVOURY FRITERS (2)
  • SAVOURY TARTLETS
  • SPAGHETI AUX TOMATOES
  • SPANISH ONIONS (Stewed)
  • SPANISH ONIONS AND CHEESE
  • SPANISH ONIONS AND WHITE SAUCE
  • SPINACH DUMPLINGS
  • STEWED MUSHROOMS
  • STUFFED SPANISH ONIONS WITH BROWN SAUCE
  • SWEET CORN FRITERS
  • TOMATO PIE
  • TOMATO TORTILLA
  • TOMATOES AND ONION PIE
  • TOMATOES AU GRATIN
  • VEGETABLE BALLS
  • VEGETABLE MOULD
  • VEGETABLE PIE (1)
  • VEGETABLE PIE (2)
  • VEGETABLE STEW
  • YORKSHIRE PUDDING
  • MACARONI (Italian)
  • MACARONI CHEESE
  • MACARONI CREAM
  • MACARONI SAVOURY
  • RICE, HOW TO COOK
  • CURRIED RICE AND TOMATOES
  • PORTUGUESE RICE
  • RICE AND LENTILS
  • RICE AND ONIONS
  • SAVOURY RICE (Italian)
  • CHEESE OMELET
  • FRENCH BEAN OMELET
  • FRENCH OMELET WITH CHEESE
  • GARDENER’S OMELET
  • OMELET LENTIL
  • OMELET MACARONI
  • OMELET SAVOURY
  • OMELET SOUFFLÉ
  • OMELET SOUFFLÉ (SWEET)
  • OMELET TOMATO (1)
  • OMELET TOMATO (2)
  • OMELET TRAPPIST
  • SWEET OMELET (1)
  • SWEET OMELET (2)
  • SWEET OMELET (3)
  • GREEN VEGETABLES (General Remarks)
  • ARTICHOKES À LA SAUCE BLANCHE
  • ARTICHOKES À LA PARMESAN
  • ASPARAGUS (BOILED)
  • CARROTS WITH PARSLEY SAUCE
  • CAULIFLOWER WITH WHITE SAUCE
  • CELERY (ITALIAN)
  • CELERY (STEAMED) WITH WHITE CHEESE SAUCE
  • CELERY (STEWED) WITH WHITE SAUCE
  • MUSHROOMS (STEWED)
  • ONION TORTILLA
  • ONIONS (BRAISED)
  • ONIONS (SPANISH) (BAKED)
  • SCOTCH OR CURLY KAIL
  • TURNIPS (MASHED)
  • APPLE SOUFFLÉ
  • CHEESE SOUFFLÉ
  • EGG COOKERY
  • CHOCOLATE SOUFFLÉ
  • EGG AND CHEESE
  • EGG AND CHEESE FONDU
  • EGG AND TOMATO SAUCE
  • EGG SALAD WITH MAYONNAISE
  • EGGS À LA BONNE FEMME
  • EGGS À LA DUCHESSE
  • EGGS AND CABBAGE
  • EGGS AU GRATIN
  • FORCEMEAT EGGS
  • MUSHROOM AND EGGS
  • MUSHROOM SOUFFLÉ
  • POTATO SOUFFLÉ
  • RATAFIA SOUFFLÉ
  • RICE SOUFFLÉ
  • SAVOURY CREAMED EGGS
  • SAVOURY SOUFFLÉ
  • SCALLOPED EGGS
  • SPINACH TORTILLA
  • STIRRED EGGS ON TOAST
  • SWEET CREAMED EGGS
  • SWISS EGGS
  • TARRAGON EGGS
  • TOMATO SOUFFLÉ
  • WATER EGGS
  • ARTICHOKE SALAD
  • CAULIFLOWER SALAD
  • CUCUMBER SALAD
  • EGG MAYONNAISE
  • POTATO SALAD (1)
  • POTATO SALAD (2)
  • SPANISH SALAD
  • SUMMER SALADS
  • POTATO BIRD’S NEST
  • POTATO CHEESE
  • POTATO CHEESECAKES
  • POTATO CROQUETES
  • POTATO PUDDING
  • POTATO ROLLS (BAKED)
  • POTATO ROLLS (Spanish)
  • POTATO SALAD (MASHED)
  • POTATO SAUSAGES
  • POTATO SNOW (a Prety Dish)
  • POTATO SURPRISE
  • POTATO WITH CHEESE
  • POTATOES À LA DUCHESSE
  • POTATOES (BROWNED)
  • POTATOES AND CARROTS
  • POTATOES (CURRIED)
  • POTATOES (MASHED)
  • POTATOES (MASHED)(another way)
  • POTATOES (MILK)
  • POTATOES (MILK) WITH CAPERS
  • POTATOES (SAVOURY)
  • POTATOES (SCALLOPED)
  • POTATOES (STUFFED) (1)
  • POTATOES (STUFFED)(2)
  • POTATOES (STUFFED) (3)
  • POTATOES (STUFFED) (4)
  • POTATOES (TOASTED)
  • APRICOT SAUCE
  • BOILED ONION SAUCE
  • BROWN SAUCE (1)
  • BROWN SAUCE (2)
  • CHOCOLATE SAUCE
  • CURRANT SAUCE (RED & WHITE)
  • CURRY SAUCE (1)
  • CURRY SAUCE (2)
  • CURRY SAUCE (BROWN)
  • EGG CAPER SAUCE
  • EGG SAUCE
  • EGG SAUCE WITH SAFFRON
  • FRIED ONION SAUCE
  • HERB SAUCE
  • HORSERADISH SAUCE
  • MAYONNAISE SAUCE
  • MILK FROTH SAUCE
  • MINT SAUCE
  • MUSTARD SAUCE
  • ORANGE FLOWER SAUCE
  • ORANGE FROTH SAUCE
  • PARSLEY SAUCE
  • RASPBERRY FROTH SAUCE
  • RATAFIA SAUCE
  • ROSE SAUCE
  • SAVOURY SAUCE
  • TARTARE SAUCE
  • TOMATO SAUCE (1)
  • TOMATO SAUCE (2)
  • WHEATMEAL SAUCE
  • WHITE SAUCE (1)
  • WHITE SAUCE (2)
  • WHITE SAUCE (SAVOURY)
  • ALMOND PUDDING (1)
  • ALMOND PUDDING (2)
  • APPLE CHARLOTE
  • APRICOT PUDDING
  • BAKED CUSTARD PUDDING
  • BARLEY (PEARL) AND APPLE PUDDING
  • BATER JAM PUDDING
  • BATER PUDDING
  • BELGIAN PUDDING
  • BIRD-NEST PUDDING
  • BREAD AND JAM PUDDING
  • BREAD SOUFFLÉ
  • BUCKINGHAM PUDDING
  • CABINET PUDDING (1)
  • CABINET PUDDING (2)
  • CABINET PUDDING (3)
  • CANADIAN PUDDING
  • CARROT PUDDING
  • CHOCOLATE MOULD
  • CHOCOLATE PUDDING
  • CHOCOLATE PUDDING (STEAMED)
  • CHOCOLATE TRIFLE
  • CHRISTMAS PUDDING (1)
  • CHRISTMAS PUDDING (2)
  • CHRISTMAS PUDDING (3)
  • CHRISTMAS PUDDING (4)
  • COCOA PUDDING
  • COCOANUT PUDDING (1)
  • COCOANUT PUDDING (2)
  • COLLEGE PUDDING
  • CUSTARD PUDDING
  • CUSTARD PUDDING WITHOUT EGGS
  • EMPRESS PUDDING
  • FEATHER PUDDING
  • FRUIT AND CUSTARD PUDDING
  • GIANT SAGO PUDDING
  • GOOSEBERRY SOUFFLÉ
  • GREENGAGE SOUFFLÉ
  • GROUND RICE PUDDING
  • HASTY MEAL PUDDING (1)
  • HASTY MEAL PUDDING (2)
  • LEMON PUDDING
  • LENTIL FLOUR PUDDING
  • LONDON PUDDING
  • MACARONI PUDDING (1)
  • MACARONI PUDDING (2)
  • MALVERN PUDDING
  • MARLBOROUGH PUDDING
  • MELON PUDDING
  • MINCEMEAT PANCAKES
  • NEWCASTLE PUDDING
  • NURSERY PUDDING
  • OATMEAL PANCAKES
  • OATMEAL PUDDING
  • OMELET SOUFFLÉ (1)
  • OMELET SOUFFLÉ (2)
  • ORANGE PUDDING
  • OXFORD PUDDING
  • PANCAKE PUDDING
  • 7 pancakes
  • PARADISE PUDDING
  • POOR EPICURE’S PUDDING
  • POPPY-SEED PUDDING
  • PRUNE PUDDING
  • RICE PUDDING (French)
  • ROLLED WHEAT PUDDING
  • SEMOLINA BLANCMANGE
  • SEMOLINA PUDDING
  • SIMPLE PUDDING
  • SIMPLE FRUIT PUDDING
  • SIMPLE SOUFFLÉ
  • SPANISH PUDDING
  • SPONGE DUMPLINGS
  • STUFFED SWEET ROLLS
  • VANILLA CHESTNUTS (for Dessert)
  • WINIFRED PUDDING
  • PIE-CRUSTS
  • BLANCMANGE TARTLETS
  • CHEESECAKES (ALMOND)
  • CHOCOLATE TARTS
  • MARLBOROUGH PIE
  • LEMON CREAM (for Cheesecakes)
  • LEMON TART
  • BLANCMANGE
  • BLANCMANGE (LEMON) (a very good Summer Pudding)
  • BLANCMANGE EGGS
  • ORANGE MOULD (1)
  • ORANGE MOULD (2)
  • BLANCMANGES
  • APRICOT CREAMS
  • BLACKBERRY CREAM
  • CHOCOLATE CREAM
  • CHOCOLATE CREAM (French) (1)
  • CHOCOLATE CREAM (WHIPPED)
  • EGG CREAM
  • MACAROON CREAM
  • RASPBERRY CREAM
  • RUSSIAN CREAM
  • STRAWBERRY CREAM
  • WHIPPED CREAMS
  • ALMOND CUSTARD
  • BAKED APPLE CUSTARD
  • BAKED CUSTARD
  • CARAMEL CUSTARD
  • CARAMEL CUP CUSTARD (French)
  • CUSTARD (ALLINSON)
  • CUSTARD IN PASTRY OR KENTISH PUDDING PIE
  • GOOSEBERRY CUSTARD
  • GOOSEBERRY FOOL
  • MACARONI CUSTARD
  • MACAROON CUSTARD
  • ORANGE CUSTARD
  • RASPBERRY CUSTARD
  • STRAWBERRY CUSTARD
  • APPLES (BUTERED)
  • APPLE CAKE
  • APPLES (DRYING)
  • APPLE DUMPLINGS
  • APPLE FOOL
  • APPLE FRITERS
  • APPLE PANCAKES
  • APPLE PUDDING
  • APPLE SAGO
  • APPLE TART (OPEN)
  • THE ADVANTAGES OF WHOLEMEAL BREAD
  • BARLEY BANNOCKS
  • BUTER BISCUITS
  • BUTERMILK CAKE
  • BUTERMILK CAKES
  • CHOCOLATE BISCUITS
  • CHOCOLATE CAKE (1)
  • CHOCOLATE CAKE (2)
  • CHOCOLATE MACAROONS
  • COCOANUT BISCUITS
  • COCOANUT DROPS
  • COCOANUT ROCK CAKES
  • CORNFLOUR CAKE
  • CRISP OATMEAL CAKES
  • DYSPEPTICS’ BREAD
  • DOUGHNUTS
  • ICING FOR CAKES
  • LIGHT CAKE
  • LUNCH CAKE
  • OATMEAL BANNOCKS
  • OATMEAL FINGER-ROLLS
  • PLAIN CAKE
  • POTATO FLOUR CAKES
  • QUEEN’S SPONGE CAKE
  • RICE CAKES (1)
  • RICE CAKES (2)
  • RICE AND WHEAT BREAD
  • ROCK SEED CAKES
  • SALLY LUNN
  • SEED CAKE (1)
  • SEED CAKE (2)
  • SEED CAKE (3)
  • SEED CAKE (4)
  • SEED CAKE (5)
  • SEED CAKE (6)
  • SLY CAKES
  • SPONGE CAKE (1)
  • SPONGE CAKE (2)
  • SPONGE CAKE ROLY-POLY
  • UNFERMENTED BREAD
  • UNFERMENTED FINGER- ROLLS
  • VICTORIA SANDWICH
  • WHOLEMEAL BREAD (FERMENTED)
  • WHOLEMEAL CAKE
  • WHOLEMEAL GEMS
  • WHOLEMEAL ROCK CAKES
  • A DISH OF SNOW
  • CAULIFLOWER AU GRATIN
  • COMPÔTE OF ORANGES AND APPLES
  • CRUST FOR MINCE PIES
  • GROUND RICE PANCAKES
  • MACARONI PANCAKES
  • MINCEMEAT
  • MINCEMEAT (another)
  • ORANGE FLOWER PUFF
  • ORANGES IN SYRUP
  • RASPBERRY FROTH
  • SNOWBALLS
  • STEWED PEARS AND VANILLA CREAM
  • TIPSY CAKE
  • VEGETABLE PIE
  • GOLDEN SYRUP PUDDING
  • CABINET PUDDING
  • LEEK SOUP
  • A WEEK’S MENU
  • BARLEY FOR BABIES
  • BARLEY FOR INVALIDS AND ADULTS
  • BLACK CURRANT TEA
  • OATMEAL PORRIDGE
  • DR. ALLINSON’S NATURAL FOOD
  • II. MIDDAY MEALS
  • SAVOURY DISHES MADE WITH BATER
  • STEWED FRUIT PUDDING
  • A MONTH’S MENUS FOR ONE PERSON
  • WHEATMEAL PUDDING
  • CLEAR SOUP (Julienne)
  • CLEAR TOMATO SOUP
  • MACARONI WITH CHEESE
  • RICE AND TOMATOES
  • RICE CHEESE SOUP
  • STEWED PRUNES AND GRATED COCOANUT
  • RICE AND MUSHROOMS
  • VERMICELLI RISSOLES
  • BAKED APPLES AND WHITE SAUCE
  • CHOCOLATE BLANCMANGE
  • RICE CHEESECAKES
  • APPLE AND ONION PIE
  • MACARONI PUDDING
  • BUTER BEANS RISSOLES
  • CLEAR SOUP WITH DROPPED DUMPLINGS
  • SAVOURY SAUSAGES
  • MACARONI CUTLETS
  • GROUND RICE CUTLETS
  • BEETROOT FRITERS
  • DEVONSHIRE SANDWICHES
  • TOMATOES ON TOAST
  • CHEESE SANDWICHES
  • CHOCOLATE SANDWICHES
  • CURRY SANDWICHES

Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

Contents
SOUPS AND STEWS
ARTICHOKE SOUP. HARICOT SOUP. BARLEY SOUP. BREAD SOUP. CABBAGE SOUP. CABBAGE SOUP (French). CAPER SOUP. CARROT SOUP (1). CARROT SOUP (2). CAULIFLOWER SOUP. CLEAR SOUP. CLEAR SOUP (with Dumplings). CLEAR CELERY SOUP. COCOANUT SOUP. CORN SOUP. LEEK SOUP (1). LEEK SOUP (2). LENTIL SOUP. MACARONI STEW.

1
1 1 1 1 1 1 2 2 2 2 2 2 3 3 3 3 3 4 4

MILK SOUP. MILK SOUP (suitable for Children). OATMEAL SOUP. ONION SOUP (French). PARSNIP SOUP. PEA SOUP. PEASE BROSE. PORTUGUESE SOUP. POTATO SOUP. RICE SOUP. RICE AND GREEN-PEA SOUP. RICE AND ONION SOUP. ST. ANDREW’S SOUP. SCARLET RUNNER SOUP. SORREL SOUP (1). SORREL SOUP (2). SORREL SOUP (French) (3). SPANISH SOUP. SPINACH SOUP. SPRING SOUP. SUMMER SOUP. TAPIOCA AND TOMATO SOUP. TOMATO SOUP (1). TOMATO SOUP (2).

4 4 4 4 4 5 5 5 5 5 5 5 6 6 6 6 6 6 6 7 7 7 7 7

CELERY À LA PARMESAN. WHITE SOUP. COLCANON. VEGETABLE MARROW SOUP. CARROTS AND RICE. CURRY SAVOURY. BUTTER BEANS WITH PARSLEY SAUCE. CURRY BALLS. CAULIFLOWER PIE. 10 10 10 10 10 10 11 11 11 11 11 11 12 12 12 12 . FAVOURITE PIE. 7 8 8 BATTERS BATTER CELERY. BREAD AND CHEESE SAVOURY. BATTER VEGETABLE. 9 9 9 9 SAVOURIES ARTICHOKES AUX TOMATOES. BEAN PIE.VEGETABLE SOUP. CORN PUDDING. BATTER POTATO. CHESTNUT PIE. CELERY CROQUETTES. CAULIFLOWER AND POTATO PIE.

MUSHROOM PIE. POTATO PIE. 12 12 12 13 13 13 13 13 14 14 14 14 14 15 15 15 15 15 16 16 16 16 16 16 . LENTILS (CURRIED). MUSHROOM SAVOURY. OATMEAL PIE-CRUST. MINESTRA. ONION TART. LENTIL TURNOVERS. MUSHROOM TARTLETS. LENTILS (POTTED). LEEK PIE. HOT-POT. POTATOES AND MUSHROOM STEW. HAGGIS. HERB PIE. POTATO AND TOMATO PIE. LENTIL RISSOLES. QUEEN’S APPLE AND ONION PIE. MUSHROOM CUTLETS. FOR SANDWICHES.FORCEMEAT BALLS. AND RICE. MUSHROOM TURNOVERS. LENTIL PIE. ONION TURNOVER. MUSHROOM TART AND GRAVY.

SAVOURY FRITTERS (1). SPANISH ONIONS AND WHITE SAUCE. STEWED MUSHROOMS. SAVOURY CUSTARD. SWEET CORN FRITTERS. SAVOURY PICKLED WALNUT. SAVOURY CUSTARD (Another way). SAVOURY PIE. 19 . SPINACH DUMPLINGS. SPANISH ONIONS (Stewed). SAVOURY TARTLETS. TOMATO TORTILLA. TOMATOES À LA PARMESAN. QUEEN’S TOMATO PIE. SAVOURY FRITTERS (2). VEGETABLE BALLS. 17 17 17 17 17 17 18 18 18 18 18 18 19 19 19 19 20 20 20 20 20 20 20 STUFFED SPANISH ONIONS WITH BROWN SAUCE. TOMATO PIE.QUEEN’S ONION PIE. TOMATOES AU GRATIN. TOMATOES AND ONION PIE. SPANISH STEW. SPANISH ONIONS AND CHEESE. SPAGHETTI AUX TOMATOES.

HOW TO COOK. PORTUGUESE RICE. 20 21 21 21 21 21 MACARONI MACARONI (Italian). VEGETABLE PIE (1). RICE AND ONIONS. VEGETABLE STEW. MACARONI CREAM. MACARONI SAVOURY. NUTROAST. CURRIED RICE. SAVOURY RICE (Italian). MACARONI CHEESE. VEGETABLE PIE (2). SAVOURY RICE CROQUETTES. CURRIED RICE AND TOMATOES. SPANISH RICE. 26 26 . 22 22 22 22 23 RICE RICE. RICE AND LENTILS.VEGETABLE MOULD. 24 24 24 24 24 24 25 25 25 25 OMELETS CHEESE OMELET. YORKSHIRE PUDDING.

FRENCH BEAN OMELET. CABBAGE. OMELET TOMATO (2). 26 26 26 26 26 27 27 27 27 27 27 27 27 28 28 28 VEGETABLES GREEN VEGETABLES (General Remarks). OMELET HERB. OMELET SOUFFLÉ. ASPARAGUS (BOILED). SWEET OMELET (3). SWEET OMELET (1). SWEET OMELET (2). OMELET TOMATO (1). OMELET TRAPPIST. OMELET ONION. CARROTS WITH PARSLEY SAUCE. ARTICHOKES À LA SAUCE BLANCHE. OMELET SAVOURY. OMELET LENTIL. 29 29 29 30 30 30 30 30 . GARDENER’S OMELET. ARTICHOKES À LA PARMESAN. OMELET MACARONI. OMELET SOUFFLÉ (SWEET). CAULIFLOWER WITH WHITE SAUCE. FRENCH OMELET WITH CHEESE.

CURRIED EGGS. EGG SALMAGUNDI WITH JAM. LEEKS. MUSHROOMS (STEWED).CELERY (ITALIAN). ONION TORTILLA. SCOTCH OR CURLY KAIL. EGG SALAD WITH MAYONNAISE. EGG SAVOURY. ONIONS (SPANISH) (BAKED). 30 EGG COOKERY APPLE SOUFFLÉ. CHEESE SOUFFLÉ. CELERY (STEWED) WITH WHITE SAUCE. EGG AND TOMATO SANDWICHES. 30 31 31 31 31 31 31 31 32 32 CELERY (STEAMED) WITH WHITE CHEESE SAUCE. EGG AND CHEESE FONDU. TURNIPS (MASHED). ONIONS (BRAISED). CHOCOLATE SOUFFLÉ. EGGS À LA BONNE FEMME. EGG AND CHEESE. EGG AND TOMATO SAUCE. 33 33 33 34 34 34 34 34 34 35 35 35 35 . SPINACH.

SCOTCH EGGS. SWEET CREAMED EGGS. RICE SOUFFLÉ. TOMATO SOUFFLÉ. STUFFED EGGS.EGGS À LA DUCHESSE. MUSHROOM AND EGGS. TOMATO EGGS. STIRRED EGGS ON TOAST. FRENCH EGGS. MUSHROOM SOUFFLÉ. EGGS AND CABBAGE. SAVOURY CREAMED EGGS. FORCEMEAT EGGS. SAVOURY SOUFFLÉ. WATER EGGS. TARRAGON EGGS. RATAFIA SOUFFLÉ. SCALLOPED EGGS. EGGS AU GRATIN. SWISS EGGS. POACHED EGGS. 35 36 36 36 36 36 36 37 37 37 37 37 37 38 38 38 38 38 38 38 39 39 39 39 . POTATO SOUFFLÉ. SPINACH TORTILLA.

POTATO SALAD (1). POTATO SALAD (2). POTATO CAKES POTATO CHEESE. CAULIFLOWER SALAD. POTATO PUDDING. CUCUMBER SALAD. POTATO ROLLS (BAKED). 42 42 42 42 42 42 42 42 43 43 . SPANISH SALAD. CHEESE SALAD. WINTER SALAD. ONION SALAD.SALADS ARTICHOKE SALAD. POTATO CROQUETTES. SUMMER SALADS. 40 40 40 40 40 40 40 40 41 41 41 41 41 POTATO COOKERY POTATO BIRD’S NEST. EGG MAYONNAISE. POTATO ROLLS (Spanish). POTATO CHEESECAKES. SUMMER SALAD. POTATO PUFF.

POTATO SAUSAGES. POTATO SNOW (a Pretty Dish). POTATOES (MASHED)(another way). POTATOES À LA DUCHESSE. POTATOES (CURRIED).POTATO SALAD (1). POTATOES (STUFFED) (4). 47 47 . POTATOES (STUFFED) (1). 43 43 43 43 43 43 44 44 44 44 44 44 44 44 45 45 45 45 45 45 46 46 SAUCES APPLE SAUCE. POTATO SALAD (MASHED). POTATOES AND CARROTS. POTATOES (STUFFED)(2). POTATO WITH CHEESE. POTATOES (MASHED). POTATO SALAD (2). POTATOES (SAVOURY). POTATOES (SCALLOPED). POTATOES (BROWNED). POTATOES (MILK) WITH CAPERS. POTATO SURPRISE. POTATOES (MILK). POTATOES (STUFFED) (3). POTATOES (TOASTED).

CURRY SAUCE (BROWN). BOILED ONION SAUCE. CURRANT SAUCE (RED & WHITE). CURRY SAUCE (1).APRICOT SAUCE. HERB SAUCE. EGG SAUCE. MINT SAUCE. MAYONNAISE SAUCE. FRIED ONION SAUCE. MUSTARD SAUCE. EGG SAUCE WITH SAFFRON. ONION SAUCE. CAPER SAUCE. OLIVE SAUCE. BROWN SAUCE (1). BROWN SAUCE (2). FRENCH SAUCE. 47 47 47 47 47 48 48 48 48 48 48 48 48 49 49 49 49 49 49 49 49 49 50 50 . CURRY SAUCE (2). CHOCOLATE SAUCE. EGG CAPER SAUCE. BROWN GRAVY. HORSERADISH SAUCE. MILK FROTH SAUCE.

BAKED CUSTARD PUDDING. WHITE SAUCE (2). WHITE SAUCE (SAVOURY). RATAFIA SAUCE. RASPBERRY FROTH SAUCE. TOMATO SAUCE (1). TOMATO SAUCE (2). SAVOURY SAUCE.ORANGE FLOWER SAUCE ORANGE FROTH SAUCE. SORREL SAUCE. WHITE SAUCE (1). APRICOT PUDDING. ALMOND RICE. TARTARE SAUCE. APPLE CHARLOTTE. SPICE SAUCE. ROSE SAUCE. ORANGE SAUCE PARSLEY SAUCE. WHEATMEAL SAUCE. 50 50 50 50 50 50 50 50 50 51 51 51 51 51 51 51 51 PUDDINGS ALMOND PUDDING (1). ALMOND PUDDING (2). 52 52 52 52 52 52 52 .

BREAD SOUFFLÉ. CANADIAN PUDDING. BATTER JAM PUDDING. CHRISTMAS PUDDING (1). CHOCOLATE PUDDING. CHOCOLATE PUDDING (STEAMED). CABINET PUDDING (3). CHOCOLATE TRIFLE. BIRD-NEST PUDDING. CARROT PUDDING. 53 53 53 53 53 53 53 53 54 54 54 54 54 54 54 55 55 55 55 55 55 56 56 56 . BUCKINGHAM PUDDING. CHRISTMAS PUDDING (4). CHRISTMAS PUDDING (3). BREAD PUDDING (STEAMED). BATTER PUDDING. BELGIAN PUDDING. CHOCOLATE ALMOND PUDDING.BARLEY (PEARL) AND APPLE PUDDING. BUN PUDDING. CHOCOLATE MOULD. BREAD AND JAM PUDDING. CABINET PUDDING (1). CABINET PUDDING (2). CHRISTMAS PUDDING (2).

CUSTARD PUDDING. GOLDEN SYRUP PUDDING (2. MALVERN PUDDING.COCOA PUDDING. LEMON TRIFLE. FEATHER PUDDING. COLLEGE PUDDING. LENTIL FLOUR PUDDING. GOLDEN SYRUP PUDDING (1).) GOOSEBERRY SOUFFLÉ. COCOANUT PUDDING (2). EMPRESS PUDDING. MACARONI PUDDING (2). CUSTARD PUDDING WITHOUT EGGS. FRUIT AND CUSTARD PUDDING. GIANT SAGO PUDDING. GREENGAGE SOUFFLÉ. GROUND RICE PUDDING. COCOANUT PUDDING (1). 56 56 56 56 57 57 57 57 57 57 58 58 58 58 58 58 59 59 59 59 59 59 59 60 . HASTY MEAL PUDDING (1). LEMON PUDDING. HASTY MEAL PUDDING (2). LONDON PUDDING. MACARONI PUDDING (1).

OXFORD PUDDING. PANCAKES. POPPY-SEED PUDDING. OATMEAL PANCAKES. MELON PUDDING. PARADISE PUDDING. ORANGE MOULD. MINCEMEAT PANCAKES. ORANGE PUDDING.MARLBOROUGH PUDDING. 60 60 60 60 60 60 61 61 61 61 61 61 61 62 62 62 62 62 62 62 63 63 63 63 . PANCAKES WITH CURRANTS. MILK PUDDING. OATMEAL PUDDING. NURSERY PUDDING. PRUNE PUDDING RICE PUDDING (French). POOR EPICURE’S PUDDING. OMELET SOUFFLÉ (1). ORANGE MARMALADE PUDDING. OMELET SOUFFLÉ (2). PLUM PUDDING. PRUNE PUDDING. PANCAKE PUDDING. NEWCASTLE PUDDING.

SIMPLE SOUFFLÉ. RUSK PUDDING. LEMON CREAM (for Cheesecakes). TAPIOCA PUDDING. MARLBOROUGH PIE. VANILLA CHESTNUTS (for Dessert).ROLLED WHEAT PUDDING. SIMPLE PUDDING. 67 67 TARTS BLANCMANGE TARTLETS. CHEESECAKES (ALMOND). SPONGE DUMPLINGS. WHOLEMEAL BANANA PUDDING. SPANISH PUDDING. YORKSHIRE PUDDING. 68 68 68 68 68 68 . WINIFRED PUDDING. SIMPLE FRUIT PUDDING. STUFFED SWEET ROLLS. 63 64 64 64 64 64 64 64 65 65 65 65 65 65 66 PIES PIE-CRUSTS. CHOCOLATE TARTS. SEMOLINA BLANCMANGE. SEMOLINA PUDDING.

BLACKBERRY CREAM.LEMON TART. ORANGE MOULD (2). BLANCMANGE (CHOCOLATE). 70 70 70 CREAMS APRICOT CREAMS. 69 69 BLANCMANGES BLANCMANGE. RASPBERRY CREAM. MACAROON CREAM. ORANGE CREAM. ORANGE MOULD (1). 70 BLANCMANGE EGGS. CHOCOLATE CREAM. CHOCOLATE CREAM (French) (1). CHOCOLATE CREAM (WHIPPED). TREACLE TART. STRAWBERRY CREAM. 72 72 72 72 72 72 72 72 72 73 73 73 73 . 70 70 70 BLANCMANGE (LEMON) (a very good Summer Pudding). LEMON CREAM. EGG CREAM. RUSSIAN CREAM.

CARAMEL CUSTARD. 74 74 74 74 74 74 74 75 75 75 75 76 76 76 76 76 77 APPLE COOKERY APPLES (BUTTERED). 78 78 78 78 . BAKED APPLE CUSTARD. CUP CUSTARD. GOOSEBERRY FOOL. FRUMENTY. 73 73 CUSTARDS ALMOND CUSTARD. CUSTARD (ALLINSON). STRAWBERRY CUSTARD. WHIPPED CREAMS. MACARONI CUSTARD. GOOSEBERRY CUSTARD. BAKED CUSTARD. CARAMEL CUP CUSTARD (French). CUSTARD IN PASTRY OR KENTISH PUDDING PIE. ORANGE CUSTARD. RASPBERRY CUSTARD. APPLE CAKE APPLE CHARLOTTE. MACAROON CUSTARD.SWISS CREAM.

BUTTER BISCUITS. BUTTERMILK CAKES. APPLE SAUCE. 78 79 79 79 79 79 79 79 80 80 80 80 80 BREAD AND CAKES THE ADVANTAGES OF WHOLEMEAL BREAD. BUNS (PLAIN). BUN LOAF. APPLE FOOL. APPLES (RICE) EVE PUDDING. APPLE JELLY. APPLE PANCAKES. APPLE SAGO. BUTTERMILK CAKE. 81 81 82 82 82 82 82 82 83 83 83 . BUNS (2). APPLE PUDDING (Nottingham). BUNS (1). APPLE TART (OPEN). APPLE DUMPLINGS. CHOCOLATE BISCUITS.APPLES (DRYING). BARLEY BANNOCKS. APPLE FRITTERS. APPLE PUDDING.

DOUGHNUTS. CHOCOLATE MACAROONS. ORANGE CAKES. COCOANUT DROPS. LEMON CAKES. COCOANUT ROCK CAKES. LUNCH CAKE. CORNFLOUR CAKE. CHOCOLATE CAKE (2). MADEIRA CAKE. 84 85 85 85 85 85 85 85 85 86 86 . OATMEAL FINGER-ROLLS. PLAIN CAKE. CRACKERS. CINNAMON MADEIRA CAKE.CHOCOLATE CAKE (1). DYSPEPTICS’ BREAD. MACAROON. LIGHT CAKE. JUMBLES. OATMEAL BANNOCKS. 84 ICING FOR CAKES. CRISP OATMEAL CAKES. COCOANUT BISCUITS. 83 83 83 83 83 83 83 84 84 84 84 84 GINGER SPONGE CAKE (a nice Cake for Children who do not like Gingerbread).

SPONGE CAKE (2). ROCK SEED CAKES.POTATO FLOUR CAKES. UNFERMENTED FINGER-ROLLS. 86 86 86 86 86 86 87 87 87 87 87 87 87 87 87 88 88 88 88 88 88 89 89 89 . UNFERMENTED BREAD. WHOLEMEAL GEMS. VICTORIA SANDWICH. SEED CAKE (2). SPONGE CAKE ROLY-POLY. SALLY LUNN. SPONGE CAKE (1). WHOLEMEAL CAKE. WHOLEMEAL BREAD (FERMENTED). SEED CAKE (3). RICE AND WHEAT BREAD. SEED CAKE (4). RICE CAKES (1). QUEEN’S SPONGE CAKE. SEED CAKE (1). WHOLEMEAL ROCK CAKES. RICE CAKES (2). SLY CAKES. SEED CAKE (6). SEED CAKE (5).

GROUND RICE PANCAKES. COMPÔTE OF ORANGES AND APPLES. SNOWBALLS. SPONGE MOULD. ORANGES IN SYRUP. 93 93 93 . CAULIFLOWER AU GRATIN. STEWED PEARS AND VANILLA CREAM. TAPIOCA ICE. ORANGE SYRUP. RASPBERRY FROTH. RICE FRITTERS. MINCEMEAT (another). ORANGE FLOWER PUFF. CRUST FOR MINCE PIES. TIPSY CAKE. 90 90 90 90 90 90 90 91 91 91 91 91 91 91 91 92 92 92 92 92 A WEEK’S MENU MENU I. MACARONI PANCAKES. MINCEMEAT. TOMATO SOUP.MISCELLANEOUS A DISH OF SNOW. SWISS CREAMS.

GOLDEN SYRUP PUDDING. CARROT SOUP. 96 96 96 96 MENU VI. CHOCOLATE MOULD. CURRIED RICE AND TOMATOES. APPLE CHARLOTTE. CABINET PUDDING.VEGETABLE PIE. 94 94 94 94 MENU III. HOT-POT. LEEK SOUP. 93 93 94 MENU II. BUTTER BEANS WITH PARSLEY SAUCE. 94 94 95 95 MENU IV. RICE SOUP. SHORT CRUST. 96 96 . 95 95 95 95 MENU V. CLEAR CELERY SOUP. GROUND RICE PUDDING. ARTICHOKE SOUP. MUSHROOM SAVOURY.

BLACK CURRANT TEA. BARLEY FOR INVALIDS AND ADULTS. OATMEAL WATER. BARLEY FOR BABIES. BARLEY PORRIDGE.YORKSHIRE PUDDING. 97 97 97 97 A WEEK’S MENU INVALID COOKERY BARLEY. BARLEY JELLY. POTATO SOUP. 96 97 MENU VII. ORANGE MOULD. BARLEY WATER. 97 102 102 102 102 103 103 103 103 103 103 103 103 103 103 103 104 . COCOA. BAKED CARAMEL CUSTARD. OATMEAL PORRIDGE. BARLEY GRUEL. BREAD AND CHEESE SAVOURY. LEMON WATER. BRUNAK. BARLEY PUDDINGS. BRAN TEA.

FOR INVALIDS AND ADULTS. II. GRUEL. 104 104 104 104 104 104 105 105 WHOLESOME COOKERY I. WHOLEMEAL COOKERY SAVOURY DISHES MADE WITH BATTER.RICE PUDDING.EVENING MEAL. IV. PORRIDGE.DINNERS. PUDDINGS. MIDDAY MEALS. IMPROVED MILK PUDDINGS. V. VI. 106 106 107 107 108 109 109 111 111 111 .DRINKS. BLANCMANGE. STEWED FRUIT PUDDING. 104 DR. ALLINSON’S NATURAL FOOD FOR BABIES. III. BREAKFASTS.SUPPERS.

WHOLEMEAL BATTER. CARROT SOUP. CLEAR SOUP (Julienne). TAPIOCA PUDDING. SWEET BATTER. CLEAR TOMATO SOUP. WHEATMEAL PUDDING. CAULIFLOWER AU GRATIN. FLAGOLETS. MACARONI WITH CHEESE. LENTIL SOUP. RICE AND TOMATOES. CAULIFLOWER SOUP. HAGGIS.SUBSTANTIAL BREAD PUDDINGS. 112 112 112 112 112 113 113 113 113 113 113 113 113 114 114 114 114 114 114 114 114 . LENTIL CAKES. WHOLEMEAL SOUP. POTATO SOUP. WHEATMEAL BATTER. GROUND RICE PUDDING. BLANCMANGE. 111 112 112 A MONTH’S MENUS FOR ONE PERSON. ARTICHOKE SOUP. WHEATMEAL AND SAGO PUDDING.

RICE CHEESE SOUP. MACARONI AND TOMATOES. ONION SOUP.APPLE PIE. SPLIT PEA SOUP. PRUNE BATTER. VERMICELLI RISSOLES. STEWED PRUNES AND GRATED COCOANUT. TRIFLE. SWEET CORN TART. BREAD STEAK. ASPARAGUS SOUP. RICE AND MUSHROOMS. VEGETABLE PIE. BREAD SOUP. MACARONI WITH CAPER SAUCE. STEAMED PUDDING. RICE PUDDING. POTATO SOUP (2). 115 115 115 115 115 115 115 115 116 116 116 116 116 116 116 116 117 117 117 117 117 117 117 118 . TOMATO SOUP. HOT-POT. SEMOLINA PUDDING. BREAD PUDDING. GREEN PEA SOUP.

POTATO BATTER. CELERY SOUP. MACARONI PUDDING. LEEK SOUP. APPLE SOUP.BAKED APPLES AND WHITE SAUCE. CHOCOLATE PUDDING. RICE CHEESECAKES. SAVOURY BATTER. PLUM PIE. GREEN PEA SOUP. BUTTER BEAN SOUP. ROLLED WHEAT PUDDING. 118 118 118 118 118 118 118 119 119 119 119 119 119 119 119 119 120 120 120 120 120 120 120 121 . APPLE AND ONION PIE. CHOCOLATE BLANCMANGE. SORREL SOUP. FRENCH SOUP. SAVOURY CUSTARD. TURNIP SOUP. VEGETABLE PIE. LEMON MOULD. SAUSAGES. STEWED FRUIT AND CUSTARD. MUSHROOM TARTLETS.

PUMPKIN TART. CELERY SOUP. CURRY RICE SOUP. CLEAR SOUP WITH DROPPED DUMPLINGS. SWEET CORN AND TOMATOES. SAVOURY SAUSAGES. BEETROOT FRITTERS. BANANA PUDDING. APPLE PUDDING. PARSNIP SOUP. SEMOLINA SOUP. GOOSEBERRY POOL. MUSHROOM SOUP.EVE PUDDING. 124 124 . GROUND RICE CUTLETS. BAKED CUSTARD. MACARONI CUTLETS. RATAFIA CUSTARD. BUTTER BEANS RISSOLES. MACARONI SAVOURY. FRUIT TART. 121 121 121 121 121 121 121 122 122 122 122 122 122 122 122 123 123 123 123 123 123 123 SANDWICHES CHEESE SANDWICHES. CHESTNUT SOUP.

EGG AND TOMATO SANDWICHES. CURRY SANDWICHES. CHOCOLATE SANDWICHES.CREAM CHEESE SANDWICHES. TOMATOES ON TOAST. 124 124 124 124 124 124 . DEVONSHIRE SANDWICHES.

2 onions. the butter and seasoning. 4 onions. ½ a teaspoonful of thyme. When the vegetables are tender rub them through a sieve. pepper and salt to taste. When the barley is quite soft. Cook all very gently for 3-1/2 to 4 hours. Peel. return it to the saucepan. When the beans are quite tender. of onions. 1 oz. chop up the onion. 2 quarts of water. add the milk and parsley. 1 . of haricot beans. of finely chopped parsley. add the milk. 1 lb. 1 oz. and serve. 1 teaspoonful of mixed herbs. and seasoning. ½ saltspoonful of nutmeg. ½ lb. 3 pints of milk BARLEY SOUP. slice the potatoes. add the parsley chopped up finely. Return the liquid to the saucepan. ½ oz. 1 oz. Serve with Allinson plain rusks. 1 oz. serve with little squares of toasted or fried bread. 3-1/2 pints of water. 2 turnips. 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). HARICOT SOUP. adding the butter. BREAD SOUP. of pearl barley. adding the butter. of turnips. add them to the bread with the butter and pepper and salt to taste. of parsley. Allow all to simmer gently for 1 hour. and let all cook gently for 1 hour. add the milk and parsley. a large Spanish onion. ½ pint of milk. pepper and salt to taste. wash. 1 lb. 1 lb. 1 medium-sized cabbage. boil the soup up. adding more water if needed. After preparing and washing the cabbage. Add water if the soup is too thick. 1-1/2 oz. of butter. Cook them until tender in 1 quart of water with the butter and seasoning. 1 oz. Pick and wash the barley. and let all simmer gently for 10 minutes. a little grated nutmeg. of butter. ½ pint of milk. Cut up into small dice the vegetables. of stale crusts of Allinson wholemeal bread. 1 fair-sized cabbage. shred up very fine. of butter. or Allinson plain rusks. potatoes. and boil the soup up again. each of artichokes and potatoes. pepper and salt to taste. boil the soup up and serve at once. ½ lb. ½ oz. and. 4 potatoes. of potatoes. and pepper and salt to taste. 1 dessertspoonful of finely chopped parsley. rub the soup through a sieve. boil it up and serve. 1-1/2 pints of milk. and onion. 1 Spanish onion. set these two in a saucepan over the fire with 1 quart of water. 1 stick of celery. or longer it the vegetables are not quite tender.SOUPS AND STEWS 8 oz. 2 tablespoonfuls of Allinson fine wheatmeal. thyme. of butter. of butter. then rub the soup through a sieve. and cut into dice the artichokes. 8 pints of water. herbs. CABBAGE SOUP (French). ARTICHOKE SOUP. chop up the onions. stirring occasionally. Add the milk and thickening when the vegetables are thoroughly tender. return it to the saucepan. CABBAGE SOUP. 2 carrots. if the flavour is liked. 1 lb. of butter. 1 pint of milk. Soak the crusts in the water for 2 hours before they are put over the fire. or small dice of bread fried crisp in butter or vege-butter. 2 sticks of celery. Boil the whole gently for 4 hours with the water.

1 blade of mace. 3 oz. boil the vegetables in the milk and water until quite tender. pepper and salt. of butter. ½ oz. 2 large English onions. and serve. return it to the saucepan. and mace. 3 oz. 1 teaspoonful of herbs. thicken it with the wheatmeal rubbed smooth with a little milk. 1 pint of milk. 1 oz. with seasoning to taste. 1 oz. ½ teaspoonful of nutmeg. Boil the milk and water and butter. bread. ½ head of celery. in the saucepan in which the soup is to be made. and pepper and salt to the water. and serve the soup with sippets of toast. and boil in 1-1/2 pints of water. and cut the carrots into dice. of Allinson fine wheatmeal. 1 turnip. and cut them up small. CARROT SOUP (1). and the juice of a lemon. of butter. When the vegetables are tender. CLEAR SOUP (with Dumplings). take it off the fire. CLEAR SOUP. 1 large Spanish onion. and if too thick add water to the soup. with the fried onions. celery. and pepper and salt to taste. add these. of CARROT SOUP (2). the butter. and celery. of Allinson wholemeal bread without crust. of breadcrumbs. of butter. Wash. return the soup to the saucepan. Chop the onion up fine. re-heat the soup without allowing it to boil. beat up the eggs and add them carefully. 1 turnip. keeping the flowers whole. 1 carrot. scrape. Lastly. Chop up the capers. and fry it brown in the butter. When the cauliflower is quite tender add the milk. a little nutmeg. Let all cook until quite soft. and boil the soup up. and 2 blades of mace. season with pepper and salt. at the last add the juice of the half lemon. If the carrots are old. 1-1/2 oz. Let all boil together. When quite soft. rub the wheatmeal smooth with a little water. rub all through a sieve. that they may not curdle. and seasoning. ½ lemon. 4 good-sized carrots. 1 medium-sized cauliflower. which should first be smoothed with a little cold water. which will probably be in 1-1/2 hours. they will take longer cooking.and water equal parts. allow it to boil up. Prepare the cauliflower by washing and breaking it into pieces. boil it up. Prepare and cut up the onions and celery. CAPER SOUP. and add 5 pints of water. 1 turnip. 1 onion. butter. pepper and salt to taste. adding the mace and seasoning. and seasoning. Return the mixture to the saucepan. adding the mace. butter. boil the soup up. 1 oz. 1 small head of 2 . 2 oz. 1 dessertspoonful of finely chopped parsley. nutmeg. When the vegetables are tender drain the liquid. 2 pints of water. peel the potatoes and cut them into small dice. and thicken the soup with the wheatmeal. herbs. 1 large tablespoonful of capers. turnip. pepper and salt to taste. add the parsley. 4 good-sized carrots. pepper and salt to taste. and 1 dessertspoonful of Allinson fine wheatmeal. Set the vegetables over the fire with 3 pints of water. add them and let the soup cook gently for 10 minutes. adding the butter. 1 head of celery. and then rub them through a sieve. add the lemon juice. 1-1/2 pints of milk. Prepare and cut into small pieces the carrot. 2 eggs. set them over the fire with 3 pints of water. of butter. which should be as thick as cream. 1 carrot. of Allinson fine wheatmeal. 1-1/2 oz. 1 teaspoonful of mixed herbs. pepper and salt to taste. until the vegetables are quite tender. 1-1/2 oz. pepper and salt to taste. and 1 blade of mace. and serve. and serve with sippets of toast. let it simmer with the soup for 5 minutes. Wash the cabbage and shred it finely. add the butter. the nutmeg. and serve. Scrape and wash the vegetables. CAULIFLOWER SOUP. 1 fair-sized onion.

butter, 3 pints of water. Chop up finely the onions and fry them brown in the butter in the saucepan in which the soup is to be made; add the water. Cut up in thin slices the carrot and turnip, add these, with the herbs, nutmeg, and seasoning to the soup. Let it boil for I hour, drain the liquid, return it to the saucepan, and when boiling add the dumplings prepared as follows: ½ pint of clear soup, 4 eggs, a little nutmeg, pepper and salt to taste. Beat the eggs well, mix them with the soup, and season the mixture with nutmeg, pepper, and salt. Pour it into a buttered jug; set it in a pan with boiling water, and let the mixture thicken. Then cut off little lumps with a spoon, and throw these into the soup and boil up before serving.

for 5 minutes, and serve with a little plain boiled rice.

CORN SOUP.
1 breakfastcupful of fresh wheat, 1 quart of water, ½ pint of milk, ½ oz. of butter, ½ oz. of finely chopped parsley, 1 oz. of eschalots, seasoning to taste. Steep the wheat over night in the water and boil it in the same water for 3 hours, add the butter, the eschalots, chopped up very fine, and pepper and salt. Let the whole simmer very gently for another ½ hour, add the milk and parsley, boil the soup up once more, and serve.

LEEK SOUP (1).
2 bunches of leeks, 1-1/2 pints of milk, 1 oz. of butter, 1 lb. of potatoes, pepper and salt to taste, and the juice of a lemon. Cut off the coarse part of the green ends of the leeks, and cut the leeks lengthways, so as to be able to brush out the grit. Wash the leeks well, and see no grit remains, then cut them in short pieces. Peel, wash, and cut up the potatoes, then cook both vegetables with 2 pints of water. When the vegetables are quite tender, rub them through a sieve. Return the mixture to the saucepan, add the butter, milk, and seasoning, and boil the soup up again. Before serving add the lemon juice; serve with sippets of toast.

CLEAR CELERY SOUP.
1 large head of celery or 2 small ones, 1 large Spanish onion, 2 oz. of butter, pepper and salt to taste, and 1 blade of mace. Chop the onion and fry it brown in the butter or Allinson vege-butter in the saucepan in which the soup is to be made. When brown, add 4 pints of water, the celery washed and cut into pieces, the mace, the pepper and salt. Let all cook until the celery is quite soft, then drain the liquid from the vegetables. Return it to the saucepan, boil the soup up, and add 1 oz. of vermicelli, sago, or Italian paste; let the soup cook until this is quite soft, and serve with sippets of crisp toast, or Allinson plain rusks.

LEEK SOUP (2).
1 dozen leeks, 1-1/2 pints of milk, 1 lb. of potatoes, 1 oz. of butter, pepper and salt to taste, and the juice of a lemon (this last may be omitted if not liked). Prepare the leeks as in the previous recipe, cut them into pieces about an inch long. Peel and wash the potatoes and cut them into dice. Set the vegetables over the fire with 1 quart of water, and cook them until tender, which will be in about 1 hour. When soft rub all through a sieve and return the soup to the saucepan. Add the milk, butter, and seasoning, boil up, and add the lemon juice just before serving. Should the soup

COCOANUT SOUP.
2 cocoanuts grated, 2 blades of mace, 1 saltspoonful of cinnamon, 3 pints of water, the juice of a lemon, 2 eggs, 1 oz. of Allinson fine wheatmeal, pepper and salt to taste. Boil the cocoanut in the water, adding the mace, cinnamon, and seasoning. Let it cook gently for an hour; strain the mixture through a sieve and then return the soup to the saucepan. Make a paste of the eggs, wheatmeal, and lemon juice, add it to the soup and let it boil up before serving; let it simmer

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be too thick add a little hot water. Serve with Allinson plain rusks.

MILK SOUP (suitable for Children).
1-1/2 pints of milk, 1 egg, 1 tablespoonful of Allinson fine wheatmeal, 1-1/2 oz. of sultanas, sugar to taste. Boil 1-1/4 pints of milk, add the sugar, beat up the egg with the rest of the milk and mix the wheatmeal smooth with it; stir this into the boiling milk, add the sultanas, and let the soup simmer for 10 minutes.

LENTIL SOUP.
1 lb. each of lentils and potatoes, 1 large Spanish onion, 1 medium-sized head of celery (or the outer pieces of a head of celery, saving the heart for table use), 1 breakfastcupful of tinned tomatoes or ½ lb. of fresh ones, 1 oz. of butter, pepper and salt to taste. Chop the onion up roughly, and fry it in the butter until beginning to brown. Pick and wash the lentils, and set them over the fire with 2 quarts of water or vegetable stock, adding the fried onion. Peel, wash, and cut up the potatoes, prepare the celery, cut it into small pieces, and add all to the lentils. When they are nearly soft add the tomatoes. When all the ingredients are quite tender rub them through a sieve. Return the soup to the saucepan, add pepper and salt, and more water if the soup is too thick. Serve with sippets of toast.

OATMEAL SOUP.
6 oz. of coarse oatmeal, the outer part of a head of celery, 1 Spanish onion, 1 turnip, 1 oz. of butter, and pepper and salt. Wash and cut the vegetables up small, set them over the fire with 2 quarts of water. When boiling, stir in the oatmeal and allow all to cook gently for 2 hours. Rub the mixture well through a sieve, adding hot water it necessary. Return the soup to the saucepan, add the butter and pepper and salt, and let it boil up. The soup should be of a smooth, creamy consistency. Serve with sippets of toast or Allinson plain rusks.

MACARONI STEW.
6 oz. of cold boiled macaroni, 1 large Spanish onion, 1 carrot, ½ lb. of tomatoes, ¼ lb. of mushrooms, 2 oz. of grated cheese, 1 oz. of butter, pepper and salt to taste. Wash, prepare, and cut up the vegetables in small pieces. Cover them with water and stew them until tender, adding the butter and seasoning. When tender add the macaroni cut into finger lengths, and the cheese.

ONION SOUP (French).
½ lb. onions, 3 oz. grated cheese, 2 oz. butter, some squares of Allinson wholemeal bread, pepper and salt to taste. Peel and chop the onions, and fry them a nice brown in the butter. When brown add to it the cheese and 3 pints of water. Boil all up together and season to taste. Place the bread in the tureen, pour the boiling soup over it, and serve.

MILK SOUP.
2 onions, 2 turnips, 1 head of celery, 3 pints of milk, 1 pint of water, 2 tablespoonfuls of Allinson fine wheatmeal, pepper and salt to taste. Chop up the vegetables and boil them in the water until quite tender. Rub them through a sieve, return the whole to the saucepan, add pepper and salt, rub the wheatmeal smooth in the milk, let the soup simmer for 5 minutes, and serve.

PARSNIP SOUP.
3 parsnips, 1 onion, 1 head of celery, ½ oz. of butter, ½ pint of milk, 1 quart of water, 1 tablespoonful of Allinson fine wheatmeal, 1 tablespoonful of vinegar, pepper and salt. Scrape the parsnips and cut them up finely, cut up the celery and onion, and set the vegetables over the fire with the water, butter, and pepper and salt

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to taste: when they are quite tender rub them through a sieve. Return the soup to the saucepan, add the milk and the thickening, boil up for five minutes, and before serving add the vinegar. This latter may be left out if preferred.

POTATO SOUP.
2 lbs. of potatoes, ½ stick of celery or the outer stalks of a head of celery, saving the heart for table use; 1 large Spanish onion, 1 pint of milk, 1 oz. of butter, a heaped up tablespoonful of finely chopped parsley, and pepper and salt to taste. Peel, wash, and cut in pieces the potatoes, peel and chop roughly the onion, prepare and cut in small pieces the celery. Cook the vegetables in three pints of water until they are quite soft. Rub them through a sieve, return the fluid mixture to the saucepan; add the milk, butter, and seasoning, and boil the soup up again; if too thick add more water. Mix the parsley in the soup just before serving.

PEA SOUP.
1 lb. of split peas, 1 lb. of potatoes, peeled, washed, and cut into pieces, 1 Spanish onion, 1 carrot, 1 turnip, ½ head of celery or a whole small one, 1 oz. of butter, pepper and salt to taste, Pick and wash the peas, and set them to boil in 2 quarts of water. Add the potatoes and the other vegetables, previously prepared and cut into small pieces, the butter and seasoning. When all the ingredients are soft, rub them through a sieve and return them to the saucepan. If the soup is too thick, add more water. Boil it up, and serve with fresh chopped mint, or fried dice of Allinson wholemeal bread. Allow 3 to 4 hours for the soup.

RICE SOUP.
3 oz. of rice, 4 oz. of grated cheese, a breakfastcupful of tomato juice, 1 oz. of butter, pepper and salt to taste. Boil the rice till tender in 2-1/2 pints of water, with the butter and seasoning. When quite soft, add the tomato juice and the cheese; stir until the soup boils and the cheese is dissolved, and serve. If too much of the water has boiled away, add a little more.

PEASE BROSE.
This is made by the Scottish peasant in this way. He puts some pea flour into a basin, and pours boiling water over it, at the same time stirring and thoroughly mixing the meal and water together. When mixed he adds a little salt, pepper, and butter, and eats it with or without oatcake.

RICE AND GREEN-PEA SOUP.
2 oz. of rice, 1 breakfastcupful of shelled green peas, 1 pint of milk, 1 quart of water, 1 oz. of butter. Boil the rice in the water for 10 minutes, add the peas, the butter and pepper and salt to taste. Let it cook until the rice and peas are tender, add the milk and boil the soup up before serving.

PORTUGUESE SOUP.
4 onions, 4 tomatoes, 1 oz. of grated cheese, ¼ lb. of stale Allinson wholemeal bread, 1 quart of water, 1 oz. of butter, 1 even teaspoonful of herbs, pepper and salt to taste. Slice the onions and fry them until brown, add the tomatoes skinned and sliced, the water, herbs, and pepper and salt, and let the whole boil gently for 1 hour. Cut up the bread into dice, and put it into the tureen, pour the soup over it, cover, and let it stand for 10 minutes to allow the bread to soak; sprinkle the cheese over before serving.

RICE AND ONION SOUP.
4 onions, 3 oz. of rice, 1-1/2 oz. of butter, 3 pints of water, pepper and salt. Chop the onions up very finely, and fry them with the butter until slightly browned; add the rice, seasoning, and water, and let the whole cook gently until quite soft. A tablespoonful of finely chopped parsley may be added.

5

when the potatoes are quite tender. 3 pints of water. rub all through a SORREL SOUP (2). boil up again. adding pepper and salt to taste. pepper and 6 . 1 oz. and pepper and salt to taste. SPANISH SOUP. 1 chopped up onion. of grated cheese. This will make about 3 pints of soup. Pick. 1-1/2 lbs. of spinach. Pick. butter. serve with sippets of toast. vinegar.ST. wash. of Allinson wholemeal bread cut into small dice. add also the butter and pepper and salt. Serve with sippets of toast. 1 onion. which should be boiling. 1 lb. and salt until the onion is quite tender. 2 eggs. 2 tablespoonfuls of Allinson fine wheatmeal. ½ lb. add the wheatmeal. of butter. wash. pepper and salt to taste. 1 pint of milk. and seasoning to taste. Pick and wash the sorrel and drain the water. of butter. Place the bread in the soup-tureen and pour the soup over it. Boil the potatoes in their skins. butter. and chop fine the sorrel. SCARLET RUNNER SOUP. of butter. ½ oz. ½ lb. 6 potatoes. seasoning to taste. 1 oz. and boil both with the water. then rub through a sieve. Allow all to cook until thoroughly tender. of sorrel. then add the milk. SPINACH SOUP. and serve with fried sippets of bread. the juice of 1 lemon. ANDREW’S SOUP. Set it over the fire with the butter and stew for 5 minutes. Boil the chestnuts and vegetables gently until quite tender. 1 dessertspoonful of vinegar. 1 oz. 1 large Spanish onion. SORREL SOUP (1). peel and cut up in slices the potatoes. add the water. 2 turnips cut up in dice. as this would make them curdle. 3 pints of chestnuts peeled and skinned. pepper. 1 oz. when tender peel and pass them through a potato masher. 1 pint of milk. of potatoes. Wash the spinach well. salt to taste. remove the saucepan to the cool side of the stove and stir in the eggs well beaten. 2 quarts of water. of Allinson fine wheatmeal. Return the soup to the saucepan (adding more water if it has boiled away much). 1-1/2 lbs. 1 pint of water. Let it boil 10 minutes. 3 pints of water. 4 large potatoes. pepper and salt. of butter. pepper and salt. and let the soup simmer for ½ an hour. String the beans and break them up in small pieces. tomato juice. and chop up the sorrel. 2 Spanish onions. Allow the soup to simmer for 10 minutes. Rub them through a sieve and return the soup to the saucepan. but do not allow them to boil. and sift in the cheese before serving. 1-1/2 oz. Serve at once with sippets of toast. and cook it in 1 pint of water with the onion and seasoning. 1 pint of clear tomato juice (from tinned tomatoes). 1 teaspoonful of thyme. of French beans or scarlet runners. 1 oz. 2 oz. and thicken it with the wheatmeal. of sorrel. Cover it up. and pepper and salt to taste. and water. add the butter. pass the soup through a sieve. of butter. 2 quarts of water. 1 lb. and let the bread soak for a few minutes before serving. 1 teaspoonful of thyme. and stir it with the sorrel for 5 minutes. 2 lbs. and set both over the fire with the water. 1 stick of celery. let it simmer for 5 minutes. pepper and salt to taste. Put the potatoes into a saucepan with the butter. of Allinson fine wheatmeal. and 2 oz. of butter. pepper and salt to taste. before serving add the eggs well beaten. which will take 1-1/2 hours. cut up the other vegetables and add them to the water. SORREL SOUP (French) (3). of sorrel. 1 carrot. When the spinach is quite soft. 1 oz. 2 quarts of water. of butter. 2 eggs. chop up the onion. or Allinson plain rusks.

¼ pint asparagus points. SUMMER SOUP. 1 teaspoonful of herbs. Add them to the liquid again. add seasoning and the vermicelli. Then strain off the liquid and pass the vegetables through a sieve. or 2 lbs. butter. 1 oz. then rub through a sieve and add butter and milk. let all cook together for ½ an hour. SPRING SOUP. 1 turnip. pepper and salt to taste. add them with the chopped-up celery. 3 pints of water (only 2 if tinned tomatoes are used). Season and add ½ pint green peas previously boiled. of tomatoes (or 1 tin of tomatoes). together with ½ pint of peas. freshly cooked. the mint. 2 oz. and cut up finely the vegetables and stew VEGETABLE SOUP. and cauliflower. ¼ pint of peas. and set on the fire. and simmer gently for 3 hours. When all is quite tender add the peas and asparagus points. which will take from 5 to 10 minutes. ½ pint of milk. of fresh ones. 1 leaf each of chervil and of tarragon. chop fine the onion. to a quart of water. Cut the tomatoes into slices. small handful of sorrel. and add the lemon juice last of all. 1 lb. 1 large onion. Cover the vegetables with cold water and allow them to boil from 2 to 3 hours. Stamp the sorrel and lettuce into small round pieces. Wash and cut up the lettuces. return the soup to the saucepan. and let them cook with the water for about 20 minutes. add the milk. return the liquid to the saucepan. small handful of spinach. and allow the soup to cook until the vermicelli is soft. add a little water. stir into it the spinach. 2 Spanish onions. and add the other ingredients and seasoning. simmer for ½ an hour. TAPIOCA AND TOMATO SOUP. 2 large carrots. 1 oz. and 3 pints of water. 2 carrots. together with 1 teaspoonful of sugar. 2 oz. 2 oz. of rice. If the soup is too thick. 1 pint shelled peas. TOMATO SOUP (1). 1 blade of mace. 1 large Spanish onion or 2 small ones. It too thick. of tomatoes. Peel. vermicelli. 1-1/2 oz. 1 carrot. let all cook until quite tender. them in the butter for 10 minutes. When the onion is browned add the tomatoes (the fresh ones should be sliced). put them into a stewpan. of butter. and boil it up before serving.sieve. and bring to the boil. 1 tin of tomatoes. serve with croutons. Mix the wheatmeal with the melted butter as in the previous recipe. add more 7 . the herbs and seasoning to taste. or to shape. the bay leaves and 3 pints of water. 2 cabbage lettuces. bring to the boil. of butter. 1 onion. a piece of mint. salt and pepper to taste. sprinkle in the tapioca. 1-1/2 lbs. ¼ pint croutons. 1 teaspoonful of herbs. Then drain the liquid through a strainer or sieve without rubbing anything through. Cover with about 1 quart of cold water. return it to the saucepan. and butter. and 2 bay leaves (these may be left out it desired). 2 oz. whole onions. wash. TOMATO SOUP (2). butter. and add them with the leaf of chervil and tarragon to the soup. 2 large turnips. 1 oz. 1 turnip. Peel the onion and chop it up roughly. Cut the carrots and turnip into small rounds. of butter. pepper and salt to taste. Fry it brown with the butter in the saucepan in which the soup should be made. 1 teacupful of pearl barley. of tapioca. 10 small spring onions. Add the water. Strain the mixture. ½ head celery. pass the soup through a sieve. heart of small white cabbage lettuce. boil all up. pepper and salt to taste. 1 cucumber. the tomatoes skinned and cut in slices. Let the soup cook gently until the rice is tender. also cut up the cucumber and onion. 1 tea-cup of cauliflower cut into little branches. when the soup is boiling. 1 quart of water.

and the vermicelli. of vermicelli. 1 oz. Rub through a sieve. 2 blades of mace.milk. ½ oz. Let the soup cook gently until the vermicelli is soft. Let the almonds and mace simmer in the water and milk for ½ of an hour. of ground almonds. allow it to simmer for 5 minutes. WHITE SOUP. 1 pint of water. 1 pint of milk. chop up fine the onions. VEGETABLE MARROW SOUP. 1 quart of water. 1 onion. and salt. of butter. adding the butter. and serve. pepper and salt. and add the parsley before serving. Remove the pips from the marrow. Boil up and serve. remove the mace. 8 . pepper and salt to taste. add this to the soup. 4 oz. 1 medium-sized marrow. 2 tablespoonfuls of Allinson fine wheatmeal. add pepper and salt to taste. and cook the vegetables for 20 minutes. return the soup to the saucepan. 1 pint of milk. pepper. ½ oz. of finely chopped parsley. rub the fine wheatmeal smooth with the milk. cut it into pieces.

½ lb. BATTER CELERY. wheatmeal. and slice them ¼ inch thick. The batter is used to keep the ingredients together. turn into it the potatoes and onions. BATTER POTATO. ½ lb. cut it into small pieces. This is a very tasty dish. of carrots. and the eggs well beaten. stirring frequently until the vegetables begin to brown and get soft. 2 oz. ½ lb. pour the mixture into it. then dry them on a cloth. Make a batter of the milk. 1 pint of milk. of Allinson fine wheatmeal. fry them in the butter until fairly well cooked. These dishes take the place of omelets and frequently of pies. Grease a pie-dish. of onions. ½ lb. and let it get boiling hot. and fry them together. 6 oz. When the celery and onion are quite tender mix the batter with them. Peel and wash the potatoes. of turnips. and season with pepper and salt. and stew both gently in half the milk and the butter and seasoning. of butter. the eggs and the wheatmeal. Serve with vegetables and tomato sauce. Cut the vegetables into small dice. 3 eggs. pepper and salt to taste. 3 eggs. Prepare the celery. turn the mixture into it. Make the batter with the milk. of potatoes. of butter. 1-1/2 lbs. Eat with potatoes and tomato sauce. pepper and salt. meal. ½ lb. 3 eggs. to both of which they are in many particulars similar. grease a pie-dish. 2-1/2 oz. 1 pint of milk. and bake the savoury for 1-1/2 hours. BATTER VEGETABLE. add the vegetables and seasoning. of shelled green peas (if in season). butter. Put the butter into the frying-pan. of Allinson fine wheatmeal. pepper and salt to taste. 1 pint of milk. of potatoes. 2 oz. two good-sized English onions. 8 oz. ½ lb. 1 large head of celery. stir the fried potatoes and onions 9 . Bake the mixture in a piedish for 1-1/2 hours in a moderate oven. and adds to their wholesomeness. and eggs. and bake the savoury for 1-1/2 hours. chop up the onion pretty fine. 1 English onion. Make a batter meanwhile with the rest of the milk. Chop fine the onions. Allinson fine wheatmeal.into it.

and dusting with pepper. If this is done 2 or 3 times the top slices of bread and butter get soaked and then bake better. This is a tasty dish. vegetables. and may be eaten with potatoes. and repeat the pouring over the contents of the pie-dish. just covering them. salt. which it will be in about ¾ of an hour. slice the tomatoes and stew both in ¾ pint of water for 20 minutes. Whip up the eggs. and put into pots make an excellent substitute for potted meat. rub through a sieve. of beans for each person. the seasoning. Make tomato sauce as follows: Chop the eschalots up very finely. Parboil the artichokes. then last of all add the lemon juice. 1 Allinson fine wheatmeal. and sauce. let them cook gently in the water they are steeped in with the addition of a little butter. and a little nutmeg. adding seasoning and the butter. therefore. ½ dozen eschalots. which should first be smoothed with a little cold milk. Boil the milk and thicken it with the flour. flavoured with pepper. a crust is put on the top. 6 medium-sized tablespoonful of tablespoonful of pepper and salt BREAD AND CHEESE SAVOURY. when it boils away. thicken the sauce with the wheatmeal. and then baked for 1 hour or so. add only just sufficient for absorption. 1 finely chopped Parsley. of tomatoes (or three parts of a tin of tomatoes). Cold beans are very nice if warmed in a frying-pan with oil or butter. pepper. of butter. and some butter. 1 tablespoonful of Allinson fine wheatmeal. which are put in a pie-dish. This is made from boiled beans. BUTTER BEANS WITH PARSLEY SAUCE. flavouring herbs. carrots. serve with potatoes. Allow 2 or 3 oz. a little nutmeg. a cup of water is poured in to make the gravy. and steep them over night in boiling water. of butter. Finish with a good sprinkling of cheese. pepper and salt to taste.SAVOURIES ARTICHOKES AUX TOMATOES. of grated cheese. mix them with the milk and pour the mixture over the bread and cheese in the pie-dish. the juice of ½ a lemon. This should also be done when a bread and butter pudding is made. salt. 1 oz. and mace. 3 eggs. The sauce is made thus: 1 pint of milk. pour it over the artichokes and stew both gently until the artichokes are quite tender. 1 oz. The beans should be cooked in only enough water to keep them from burning. wash them. Pick the beans. 1-1/2 lbs. drain them. pepper and salt to taste. and butter are added. 10 . of artichokes. In the morning. pepper and salt to taste. salt. This dish should be eaten with potatoes and green vegetables. 2 oz. Cut the bread into slices and butter them: arrange in layers in a pie-dish. soaked tapioca. 1 breakfastcupful of rice. ½ lb. of Allinson wholemeal bread. spreading some cheese between the layers. 3 oz. Pour the custard back into the basin. 1 pint of milk. Mashed beans. and cut them into slices. Bake the savoury until brown. which will be in about 2 hours. until quite soft. 2 lbs. BEAN PIE. and the parsley. CARROTS AND RICE. a handful of finely chopped parsley. of Allinson fine wholemeal.

and steam the parts used until they are a little tender. 1 lb. 3 oz. add seasoning to it. and serve up very hot. ¾ lb. make a batter of the meal. cut the butter into little bits and put them on the top of the pie. of Parmesan. pepper and salt to taste. 8 oz. 1 oz. dip them first into the egg whipped up. mix it with the mashed potatoes. 2 tablespoonfuls of breadcrumbs. meanwhile slice the carrots and stew them in 1 pint of water and 1 oz. 2 oz. 1 pint of milk. 1 fair-sized boiled (cold) cauliflower. eat with white or tomato sauce. Cut up the cauliflower and potatoes. of Allinson fine wheatmeal. serve with brown gravy. 1 or 2 heads of celery. 4 oz. add seasoning and the parsley. pepper and salt to taste. pepper and salt. stew it in the milk until tender. with Allinson fine wheatmeal. milk. cut the former into pieces and slice the potatoes. drain the water off to keep for stock. beat up the eggs. Well wash the celery. also the butter cut into little bits. and bake the dish in a moderate oven for 20 minutes. of Allinson fine wheatmeal. of butter until quite tender. 3 eggs. Boil the cabbage in 1 pint of water until quite tender. 11/2 oz. CAULIFLOWER AND POTATO PIE. and CELERY À LA PARMESAN. of butter. of grated cheese. 1 oz. 3 eggs. of grated cheese. and a little cold water. and bake the pie for 1 hour. thickening 11 . mix well. place both in a pie-dish with the butter and seasoning. 1 oz. 2 lbs. of chestnuts. and bake 1-1/2 hours. 4 oz. 1 pint of milk. or olive oil until a nice brown. sprinkle a few breadcrumbs over the whole. 1 saltspoonful of nutmeg. pile the carrots in the centre. adding 1 oz. pour it over the vegetables. Then cut them into pieces about 2 inches long. sprinkle the breadcrumbs over the whole. Boil the chestnuts until partly tender. place the vegetables in a pie-dish. 2 heads of celery. 2 eggs. the butter and seasoning and the grated cheese.to taste. then into the breadcrumbs. of butter. COLCANON. and remove the skins. drain the milk and make a sauce of it. chop the cabbage up fine. pour the sauce over it. pepper and salt to taste. and adding the cheese and seasoning to taste. and bake for 15 minutes in a moderate oven. pepper and salt. of butter. of potatoes. turn the vegetables into a pie-dish. Boil the rice in 1 quart of water until quite tender and dry. thicken them with the meal. of the butter and seasoning to taste. Put the celery into a pie-dish. CHESTNUT PIE. of butter. ½ lb. Parboil the cauliflower and potatoes. remove the coarse outer stalks. place the butter in little pieces on the top. 1 pint of mashed potatoes. make a batter of the milk and eggs and meal. dust with pepper and salt. 1 large cabbage. 2 oz. 1 large Spanish onion. cut the celery into pieces. cover the dish with the pastry. Set the rice in the form of a ring on a dish. CAULIFLOWER PIE. of butter. sprinkle half the cheese between the vegetables. and fry them in boiling butter. make some pastry of the meal. well beaten. a teacupful of dried and sifted Allinson breadcrumbs. vege-butter. or any other cooking cheese. Cut the celery into pieces 3 inches long. ¾ pint of milk. sprinkle the rest of the cheese over all. of butter. 2 eggs. ½ lb. mix all the ingredients together. 1 small cauliflower. CELERY CROQUETTES. and the eggs. removing the outer very hard pieces only. 1 head of celery. and bake for 1 hour. ½ saltspoonful of nutmeg. pour the batter over them. slice the onion and stew until tender in 1 pint of water. of cold boiled potatoes. of Allinson fine wheatmeal.

fry the onion brown in the butter. 1 oz. ½ lb. mix the breadcrumbs with the tomatoes. 3 oz. of butter. and cut it up into pieces 1 inch long. 2 handfuls of spinach. mix all the ingredients together. ½ oz. pepper and salt to taste. turn the mixture into a pie-dish. all the vegetables and seasoning. 1 large Spanish onion. and mix all this with the macaroni. and whip up the eggs. all chopped fine. curry. spread the mixture over the tomatoes. with the butter in bits over the top. and a little milk if needed.mix these well with the rest. pepper and salt to taste. Boil the rice in 1 pint of water. This can be made from cold potatoes and cold cabbage. 1 oz. 1 egg. Butter a pudding basin. add the eggs. 3 eggs. and salt with the rice and lentils. beat up 1 egg. Boil the rice and lentils together until quite tender. mix the curry. 1 dessertspoonful of curry. if too dry add a little milk. not forgetting the herbs and seasoning. when quite soft put into it the butter to melt. chopped very fine. 12 . some Allinson fine wheatmeal ¼ teaspoonful of nutmeg. 2 breakfastcupfuls of Allinson breadcrumbs. 1 oz. 8 oz. of breadcrumbs. 3 oz. of butter. 2 oz. some oil or butter for frying. ½ oz. and let it bake 1 hour. 2 eggs. and. dip them in the other egg. and bake the savoury from ½ to 1 hour. ½ saltspoonful of nutmeg. Boil the macaroni until tender. of oiled butter. 3 eggs. FAVOURITE PIE. of HERB PIE. add a little milk it necessary. 1 ditto of Egyptian lentils. 1 dessertspoonful of curry. of rice. 1 tin of sweet corn. and bind the rice with that. 1 dessertspoonful of mixed powdered herbs. 1 ditto of lettuce. Form into balls. of wheatmeal. then into the raspings and fry them a nice brown in oil or vege-butter. eggs well beaten. 2 eggs well beaten. of butter. 1 handful of spinach. eggs. 1 handful of parsley. and 1 teacupful of raspings. Make a batter of the meal. and boil them for 5 to 10 minutes. salt to taste. Swell the sago over the fire with as much water as it will absorb. butter. CURRY BALLS. 1 good teaspoonful of curry. 2 breakfastcupfuls of tinned tomatoes. 4 eggs. of butter. 2 oz. 1 pint of milk. of rolled oatmeal. add the other ingredients. 1 breakfastcupful of rice. Slice the tomatoes into a pie-dish. of boiled and grated potatoes. eggs and milk. mix sufficient of the wheatmeal with the rest to make the mixture into a fairly firm paste. FORCEMEAT BALLS. well beaten. small sago. when melted. pour the mixture into a piedish. place a piece of buttered paper over it. When the rice is dry and tender mix in the curry. CORN PUDDING. 1 gill of milk. 8 oz. 2 eggs. tie a pudding cloth over the basin. Grate the onion. CURRY SAVOURY. The whole should be a thick porridgy mass. press the mixture into a greased mould. 3 finely chopped onions. onion and salt. add the potatoes. 6 oz. and steam the haggis for 3 hours. pepper and salt to taste. 2 onions. heat all well through in the oven or in a steamer. form this into balls. 1 oz. HAGGIS. of tomatoes. 1 lb. salt to taste. of macaroni. Soak the breadcrumbs in the milk. turn out and serve with a white sauce. and let them cool a little. well beaten. adding the butter and seasoning. and bake the pie for 1 hour. drop these in boiling clear soup or water (according to requirements). mix in the oatmeal and wheatmeal. of Allinson fine wheatmeal. 1 handful of parsley. pour into it the mixture.

11/2 oz. fill the dish with hot water. season it with pepper and salt. Drain and serve. 1 dessertspoonful of lemon juice. and add pepper and salt to taste. ½ lb. of sliced fresh ones. and the dish will still be very savoury. 1 teaspoonful of thyme. place the vegetables in a pie-dish. chop LENTIL PIE. or ½ lb. 1 heaped-up 13 . of butter. 2 small onions. 1 oz. herbs. Cut the butter into little bits. of potatoes. pepper and salt to taste. 1 English onion chopped very fine. 1 lb. teaspoonful of herbs. Chop all the vegetables up finely. parboil them in 1 pint of water. If it is too dry. wash. and boil them in enough water to cover them. and seasoning well together. Arrange the vegetables and tomatoes in layers. when this is absorbed add the tomatoes. adding the herbs. pepper and salt to taste. but only just enough to make the mixture keep together. and ½ lb. and cut into thin slices. of mushrooms. and pour over as much water or vegetable stock as may be required for gravy. Form into rissoles. 2 lettuce hearts sliced fine. mix it with the lentils as they are stewing. vegebutter or oil for frying. of onions. 1 lb. and bake the hot-pot for 2 hours or more in a hot oven. 1 breakfastcupful of tinned tomatoes. Cover with a short crust. Peel. and the onions peeled and cut into thin slices. 3 hard-boiled eggs. 2 lbs. HOT-POT. of lentils. of Allinson fine wheatmeal. tomatoes. and fry the rissoles a nice brown in boiling butter or oil. Add a little more hot water if necessary while baking to make up for what is lost in the cooking. Peel. pepper and salt to taste. meal. pour the mixture into a buttered pie-dish. and like a pureé (which will take from 1 to 11/2 hours). place them on the top of the potatoes. Those who do not like tomatoes can leave them out. and cook them in only as much water as they will absorb. ½ teaspoonful of herbs. Quarter the eggs and place them on the top. 1 pint of milk. and meal. of Allinson fine wheatmeal. and finish with a layer of potatoes. beating all well together.and 1 of mustard and cress. of potatoes. LENTIL RISSOLES. 2 eggs. a little nutmeg. dust a little pepper and salt between the layers. 1 breakfastcupful of tinned tomatoes. and bake it for 1-1/2 hours. butter. of lentils. 3 eggs. Mix the lentils and the breadcrumbs. 1 ounce of butter. Cut up into dice the potatoes and leeks. roll them into the egg and raspings. ¾ lb. of butter. beat up the second egg. and mix the fried vegetables. Scald and slice the tomatoes. 1 lb. add a very little milk. Fry the onion in 1-1/2 oz. eggs. and fry them in the butter until nearly soft. 1 bunch of leeks. LENTIL TURNOVERS. 1-1/2 oz. and mix them with a batter made of the milk. of potatoes. 1-1/2 oz. 6 oz. and cut into dice the potatoes and onion. 8 oz. mix well. pepper and salt to taste. 1 pint of milk. When the lentils are quite soft. 1 Spanish onion. and if necessary gradually a little more water to prevent the lentils from burning. Turn the mixture into a pie-dish. The potatoes should be peeled. set them aside to cool. some raspings. and a little butter. butter. Have the lentils cooked beforehand. beat up one of the eggs and add it to the mixture. LEEK PIE. of butter. and bake the pie 1-1/2 to 2 hours in a moderate oven. of tomatoes. mix all well. lentils. of lentils. of butter. and bake the pie for 1 to 1-1/2 hours. Pick and wash the lentils. wash. and cut up the mushrooms. 1 finely chopped onion. 3 eggs. ½ lb. pour it over the vegetables. 6 oz. and seasoning. 1 breakfastcupful of breadcrumbs. butter. washed. and eggs. Pick and wash the lentils. pepper and salt to taste. make a batter with the milk. place bits of butter over the top.

dip them in the other egg well beaten. 1 dessertspoonful of curry. add a little more water as may be required. carrots. ½ teacupful of mashed potatoes. 2 oz. stir a few minutes. of rice. and 14 . Let it cool. 1 breakfastcupful of potatoes cut into small dice.fine the onion. Chop fine the onion and fry it a nice brown in the butter. LENTILS (POTTED). of potatoes. 1 breakfastcupful each of lentils and rice. of butter. of butter. Roll the paste out thin. Mix the mushrooms and onion with the breadcrumbs. onions. if necessary add a little milk to make it into a paste. of lentils. and fry them in 1 oz. 1 Spanish onion. 1 egg well beaten. 1 teaspoonful of finely chopped parsley. and 3 hard-boiled eggs. of butter. moisten the edges. Add them to the lentils now cooking. also the lemon juice and seasoning. Bake the savoury for ¾ of an hour to 1 hour. chop up the onion. FOR SANDWICHES. ½ lb. 2 breakfastcupfuls of flagolet beans. ¼ lb. MUSHROOM CUTLETS. AND RICE. picked and washed. and serve with brown sauce. shape the mixture into cutlets. Peel and wash the potatoes. vegetables. and let the lentils cook gently until they have become soft and make a fairly firm purée. of mushrooms. of butter. onions and tomatoes to the lentils. Place some of the lentil mixture in each. and salt to the cooked rice and lentils. add the curry. cut up the rest of the butter in pieces and place them here and there over the breadcrumbs. and meanwhile make a paste of 6 oz. scatter breadcrumbs over the top. 1 small onion. 1 blade of mace. and salt. of butter. and potatoes. the eggs. When they are done remove the mace and turn the lentils out to get cold. according to their size. and cut them into 2 or 4 pieces. of butter or vege-butter and a little water. ¼ lb. Before serving add the butter and cheese. Smooth the curry with 1 spoonful of water. turn half over. of mushrooms. and celery mixed (the latter cut up small). 1 oz. If too dry. 1 teacupful of breadcrumbs. add the rice. and cook all together gently until the rice is soft. adding more water if necessary. Scald and skin the tomatoes. 2 oz. ½ a cupful of tinned tomatoes. and set them over the fire to cook. Pick and wash the lentils. cut them into slices and place them in a buttered pie-dish. and serve. Peel and cut up the mushrooms. Peel and wash the mushrooms. cut into squares of about 4 inches. 1 oz. ½ teaspoonful of herbs. Then use for making sandwiches with very thin bread and butter. 1 English onion. and press the edges together. of Allinson fine wheatmeal and 2 oz. MINESTRA. of fresh tomatoes or ½ a tinful of tinned ones. some breadcrumbs. 2 oz. adding the mace. a little milk. only just covered with water. of grated Parmesan cheese. 2 eggs. 2 oz. pepper and salt to taste. Boil the vegetables in 1 quart of water until quite tender. of butter. Bake for 15 minutes in a floured tin. add the fried MUSHROOM PIE. pepper and salt to taste. 1 teaspoonful of mixed herbs. then set it over the fire with 1-1/2 pints of water and the lentils. pepper. and salt to taste. 1-1/2 lbs. 1 lb. also pepper and salt. Serve with tomato sauce. When the lentils are quite soft. LENTILS (CURRIED). Spread all over the tomatoes. 3 eggs. Roast the rice in a frying-pan in half of the butter until browned. the whole should be a fairly firm pureé. When tender set them aside to cool a little. stir them sometimes to prevent burning. 1-1/2 lbs. and fry them in the rest of the butter. and fry both in the butter. well beaten. add also pepper and salt to taste. and mix all well. pepper and salt to taste.

½ lb. and cook the mushrooms and onion for 10 minutes with the butter in ½ pint of water. 4 oz. 1 lb. Make the crust in the usual way with cold water. For the pastry. 2 oz. remove the stalks. OATMEAL PIE-CRUST. bake the pie ¾ hour in a moderate oven. of the butter. of butter. dredge well with pepper and salt. pepper and salt to taste. of mushrooms. of Allinson fine wheatmeal. line a large plate and heap the mushrooms upon it. cover with crust. and place them on the top. 4 eschalots chopped very fine. Roll the paste out. MUSHROOM TURNOVERS. and turn them into a pie-dish with the water. cut it in squares of about 4 inches. strain. and bake the pie for ¾ of an hour to 1 hour. Pick and wash the mushrooms. 3 oz. 1 pint of milk. and bake them in a moderate oven for an hour. and cut the rest of the butter into bits to be scattered over the mushrooms. Press the edges of each square together. folding them in triangular shape. Peel. 1 small English onion. Peel and wash the mushrooms and cut them up. 1 oz. and thicken it with the cornflour. of vege-butter or butter. MUSHROOM SAVOURY. 4 oz. 4 ounces of Allinson plain rusks 3 eggs. Chop up the onion. adding seasoning and the bay leaves. Crush the rusks and soak in the milk. keep a little of the paste. MUSHROOM TART AND GRAVY. ½ lb.—The stalks of the mushrooms. quarter the eggs. and pepper and salt to taste. and a little water. each of medium oatmeal and Allinson fine wheatmeal. and cut up the mushrooms. and press the edges well together. When they have cooked in the butter for 10 minutes add them to the other ingredients. Mix all well in the pie-dish. ½ lb. roll it out. parboil them with 1 pint of water. 3 oz. 1 oz. of butter. pepper and salt to taste. Fry the stalks and eschalots in the butter. a good deal of liquid will run from the mushrooms. and more digestible than white flour pastry. It will be found beautifully short. The Gravy. and fry them and the onion in the butter. bake in a moderate oven. Serve with green vegetables. chop up the onions very fine. of butter or Allinson 15 . ½ lb. adding the herbs and seasoning. MUSHROOM TARTLETS. pick and wash the mushrooms. of butter (or 3 tablespoonfuls of Allinson frying oil). very tasty. then gently cook them in ¾ pint of water for ½ hour. Pour the mixture into a greased pie-dish. and bake the savoury for 1 hour. fill with the mixture. pepper and salt to taste. potatoes. cut this into thin strips and lay them in diamond shape across the pie.cut them into pieces the size of walnuts. return the sauce to the saucepan. Serve with brown gravy. 3 bay leaves. of butter. melt the butter in the frying-pan and fry the mushrooms and onion in it. 1 small onion chopped fine. of Allinson fine wheatmeal. cover with a short crust. of butter. ½ oz. 1 tablespoonful of vermicelli broken up small. pepper and salt to taste. dry them and cut them into pieces. which let cook in the juice until tender. adding pepper and salt to taste. and season with pepper and salt. butter. frying oil. of mushrooms. 1 teaspoonful of Allinson cornflour. and tomato sauce. and place as much mushroom on each as it will conveniently hold. wash. and a little cold water. 1 lb. line some tartlet tins with Allinson wholemeal crust. make pastry with the meal. let the mixture cool. add the eggs well whipped. of medium-sized mushrooms. cut them up in small pieces dredge them with pepper and salt. and fry them in the butter for 5 to 10 minutes. when you line the plate. Make the pastry of the meal. and 2-1/2 oz. stir into it the vermicelli. of mushrooms.

and bake 1 hour. and boil in about 1 pint of water. This is a Turkish dish. of butter. 1 oz. pour the mixture of onions. eggs. pepper and salt to taste. place the onions and eggs on it. pinching the edges over. and bake the turnover brown. stew them in the butter for 10 minutes. and the cream. Peel. and cut into pieces the potatoes. Sprinkle in the thyme. and mix all with the potatoes and tomatoes. The crust looks better if brushed over with white of egg before baking. 2 medium-sized Spanish onions. cut the rest of the paste into thin strips. Roll or QUEEN’S APPLE AND ONION PIE. wash. of potatoes. cover the dish with it. 3 oz. pepper and salt to taste. Make the crust. of Allinson fine wheatmeal. To make a very plain pie-crust use about 2 oz. and as much cold water as needed. of butter. Boil the potatoes in their skins. and let all stew together until tender. forming diamond-shaped squares. of Allinson fine wheatmeal. and mix all the ingredients well. and set both over the fire with 1 pint of water. and mix with milk instead of water. of Allinson fine wheatmeal. flavour with herbs. POTATO PIE. peel. butter. and cut them into pieces. of wheatmeal. Meanwhile skin. adding the seasoning beat up the eggs and mix them well with the onions over the fire. 3 eggs. For the pastry. Serve with gravy. Have ready the pastry made with the meal. Chop the onions fine. 3 breakfastcupfuls of Allinson 16 . add a little soaked tapioca and very little butter. 1 dessertspoonful of thyme. Slice the onions. wash. ½ pint of cream. of Spanish onions. add them to the other ingredients. Chop up roughly the onion. well beaten. ½ lb. and when nearly soft drain. 4 oz. 1 oz. 1 lb. and stew them with 1-1/2 oz. of butter (or Allinson frying oil). Quarter the eggs and place the pieces on the top of the vegetables. ½ lb. cover with short wheatmeal crust. and serve. Eat this pie with green vegetables. touch with the fingers as little as possible. of butter. For the crust. and lay these crossways over the tart. Cook until soft. 2 lbs. 1 lb. adding the butter and the vermicelli or sago. remove the mixture as it begins to set. of English onions. 1-1/2 lbs. 2-1/2 oz.ONION TART. boil them a few minutes in a little water. line with it a baking-tin. Mix them with the potatoes in a piedish. boil up. put into a pie-dish. POTATOES AND MUSHROOM STEW. of butter without browning them. Add pepper and salt. and bake the pie from ¾ of an hour to 1 hour. pepper and salt. 1 oz. 3 eggs. of mushrooms. When tender let the onions cool. also the seasoning. Thicken the liquid with the cornflour. stew with a little water until nearly done. of butter or oil. 6 oz. 1 Spanish onion. and salt. of vermicelli or sago. and a little cold water. of tomatoes. 3 hard-boiled eggs. fold the pastry over. mix with them the eggs. pepper and salt. ONION TURNOVER. of butter or a proportionate quantity of Allinson frying oil to 1 lb. Slice potatoes and onions. of butter. scald and skin the tomatoes and cut them into pieces also. the butter and seasoning. Make a paste with the meal and the rest of the butter. POTATO AND TOMATO PIE. and cut into pieces the mushrooms. bake the tart in a moderate oven until golden brown. ½ lb. pepper. and cream into the paste-lined tin. 1 Spanish onion. keeping back a small quantity of the paste. roll it out. of potatoes. let cook until the potatoes are about half done. 2 lbs. 1 oz. chop up the onion. and 1 teaspoonful of Allinson cornflour for thickening. and drain them.

1-1/2 lbs. or oil a nice brown. well beaten. ½ saltspoonful of nutmeg. and enough hot milk to smooth the breadcrumbs. 2 finely chopped onions. 2 eggs. Serve with brown gravy. QUEEN’S TOMATO PIE. 1 quart of milk. of butter. repeat this until your dish is full. pepper and salt to taste. Proceed as above. dredge with flour. and bake in a moderately hot oven until set. Mix the breadcrumbs with the eggs. The remainder of the onions place round the fritters on the dish. of butter. and sauce. and bake it until lightly brown. but any kind of cooking cheese can be used. 1 large English onion. and bake the pie for 1 hour. 1 dessertspoonful of finely chopped parsley. potatoes. and seasoning. a layer of apple and onion. Serve with vegetables. adding the herbs and seasoning. Serve with 17 . Mix well with the hot milk. of the butter. 2 lbs. of apples. add the eggs well beaten. pepper and salt to taste. Chop the onions up small and fry them in the butter. SAVOURY FRITTERS (1). 3 eggs. a little boiling milk. and bake 1 hour. pepper and salt to taste. and a little hot milk. place a layer of breadcrumbs in your dish. of butter. 1 teacupful of mashed potatoes. Form into fritters. 6 oz.” place the onions and breadcrumbs in layers as in the previous recipe. of Spanish onions. 2 oz. Put the rest of the butter in little bits on the top of the pie. 3 lbs of Spanish onions. of onions. 6 oz. Stew the onions in 2 oz. pepper and salt to taste. cut into slices the onions and apples. Cut the tomatoes into slices. 8 breakfastcupfuls of Allinson breadcrumbs. 1 teaspoonful of powdered sage. of butter. then one of tomatoes and so on until full. then add the parsley. Mix a third of the onions with the breadcrumbs. and stew them gently with 1 oz. Soak the breadcrumbs with enough hot milk to just moisten them through. ½ teaspoonful of spice. pepper and salt to taste. ½ lb. finishing with breadcrumbs. then add the sage to them. SAVOURY CUSTARD (Another way). 12 oz. 1 tablespoonful each of finely chopped parsley and spring onion. 6 eggs. Prepare the breadcrumbs in the same way as for “Queen’s Onion and Apple Pie. stew them gently (without adding-water) with 1 oz. add the eggs beaten up. 3 breakfastcupfuls of Allinson breadcrumbs. 1 teaspoonful of mixed herbs. and bake until set. of butter. of tomatoes. of the butter.breadcrumbs. form into fritters. pepper and salt to taste. mix all well. of butter. pepper and salt. QUEEN’S ONION PIE. 1 teaspoonful of dried sage. 11/2 oz. of grated cheese. Chop the onion up fine and fry it brown in the butter. Grease a pie-dish. 2 eggs. of butter. of breadcrumbs. place in it first a layer of breadcrumbs. and a little hot milk. Whip up the eggs and mix both ingredients with the breadcrumbs. finishing with breadcrumbs. the onions and seasoning for 10 minutes. meanwhile whip the eggs well. the spice and seasoning until quite tender. Place the rest of the butter on the top in little bits. 3 oz. Serve with green vegetables and potatoes. mix the herbs and onion with the custard. and mix all well together. butter a piedish with ½ oz. 1 tablespoonful of finely chopped parsley. and fry them a nice brown. 3 eggs. of breadcrumbs. Parmesan is the best. and fry in butter or oil. pour the mixture into a buttered piedish. 1 quart of milk. ½ a saltspoonful of nutmeg. add the mashed potatoes. Heat the milk. ½ oz. 6 eggs. 1 oz. 3 eggs. 2 lbs. SAVOURY FRITTERS (2). and mix the cheese and seasoning with them. pepper and salt to taste. herbs. SAVOURY CUSTARD.

adding the herbs. pepper and salt to taste. let the onions simmer a few minutes longer. of butter. SAVOURY PICKLED WALNUT. 1 gill of cream. then mix the parsley with them. of spaghetti. and cook until tender. add pepper and salt. 1 pint of milk. 3 eggs. Heat the butter in a frying-pan. pepper and salt. For the crust 6 oz. line small patty pans. of Spanish onions. of parboiled potatoes. of tomatoes. Set them over a fire in a saucepan with a piece of butter the size of a walnut. Pour over the mixture 1 pint of water. mix this. 1 tablespoonful of finely chopped parsley. 1 teaspoonful of herbs. grated cheese. of cheese. mixing the paste with a knife. of butter. and bake. of haricot beans. cover the vegetables with it. when boiling stir in the eggs and cheese mixture. of butter. herbs. ½ lb. Make a paste of the wheatmeal. Butter a pie-dish with the rest of the butter. 1 lb. Peel 18 . Rub the butter into the flour. SPAGHETTI AUX TOMATOES. This is a very savoury dish and suitable for an evening meal. 1 teaspoonful of mustard. and mix all the ingredients thoroughly in the pie dish. SAVOURY TARTLETS. and 2 oz. the strained juice of one tin of tomatoes. 2 oz. place them in a pie-dish. Meanwhile have ready the paste for the pastry. and seasoning. 4 oz. 4 eggs. Roll it out thin. when there will be a lot of juice boiled out of the onions. mix all well. and 1 teacupful of water. add the parsley. 1 grated English onion. Turn the mixture into a bowl to cool. ½ lb. pour in the mixture. and let it cook for 1 hour in the oven. let them stew gently for 1-1/2 hours. cut up the eggs. 1 oz. pepper and salt to taste. Chop fine a handful of parsley. and bake the pie 1 hour in a moderate oven. the rest of the butter and a little cold water. the cheese and seasoning with the eggs. onion. of butter. 2 hard-boiled eggs. ½ lb. Cut up lengthways as many onions as may be required. SPANISH ONIONS (Stewed). Serve very hot with grated cheese. 4 oz. eggs and seasoning. thicken the liquid on the onions with some Allinson fine wheatmeal. 4 pickled walnuts and the vinegar to taste. 1 teaspoonful of powdered mixed herbs. This is a very nice dish for the evening meal. pepper and salt to taste. and 1 oz. chop up the onions and boil them in a little water until soft. stirring it with a knife over the fire until set. 6 oz. add enough water to make it hold together. according to number in family. Whip up the eggs and add to each egg 1 dessertspoonful of water. 1 oz. a few breadcrumbs. of fine wheatmeal.apple sauce. 1 oz. Moisten the edges of the paste in the patty pans. Bake the little tartlets in a moderately hot oven until done. of Allinson bread. add the butter and seasoning. and press the edges together. Have the beans boiled the previous day. SAVOURY PIE. ½ lb. and serve at once with squares of toast. of butter. throw in the spaghetti. Mix the tomato juice with 1 pint of water and let the liquid come to the boil. and SPANISH ONIONS AND CHEESE. cut the potatoes in small dice. 1 lb. dissolve part of the butter on the stove and add both to the other ingredients. of butter. cover with paste. 4 oz. Dissolve the mustard in a little water. 1 lb. Soak the bread in the milk. time from 15 to 20 minutes. pepper and salt to taste. they will take from 15 to 20 minutes. fill with the egg and cheese mixture. slice the tomatoes. of butter. taking care to keep the contents of the saucepan boiling fast. of onions. Mash up the pickled walnuts. of Allinson fine wheatmeal.

and seasoning. of the butter. and fry both in the butter for 10 minutes. ½ pint of milk. pepper and salt to taste. and bake them until quite tender. 1 dessertspoonful of Allinson cornflour. sprinkling cheese and a little pepper and salt between each layer. Then drain them. SPINACH DUMPLINGS. of spinach. and a little more water if necessary. and serve. pepper and salt to taste. Pour a small teacupful of water into the pie-dish. and mix it with the eggs well beaten. chop the spinach fine. when they are tender. 1 small English onion. the milk and vermicelli. and mix with the breadcrumbs. and thicken it with the cornflour. melt 1 oz. of potatoes. ½ pint of milk. 2 finely chopped onions. drop them into boiling water. 1 oz. scatter breadcrumbs on the top. cover them up. cut up the butter into bits and scatter it over the breadcrumbs. Pick and wash the spinach. of butter. Add the water. Arrange the onions in a pie-dish in layers. of butter. of Spanish onions. Add seasoning. remove the threads of cotton. Have ready the brown sauce. This is nice eaten cold as well as hot. juice of ½ a lemon. 2 lbs. and cook the vegetables 10 minutes longer. 1 lb. 4 good-sized Spanish onions. and some Allinson fine wheatmeal. of butter. and stuff the onions with the mixture. 19 . Beat up the egg. put the rest of the butter on the top of the onions. flour them. boil up and serve with curried or plain boiled rice. keeping the water they were boiled in as stock for soup or stew. let the whole simmer for another 10 minutes. quarter them—chop fine the onion. pepper and salt. the sage. and tie them on with white cotton. SPANISH ONIONS AND WHITE SAUCE. of tomatoes. and let it all simmer for 20 minutes. wash. and seasoning. butter. Form into balls. serve with potatoes and gravy. Chop up finely the part removed. Cut a piece off the top of each onion and scoop out enough inside to leave at least 1 inch thick of the outer part. and dry the mushrooms—if big. Replace the slices cut off the tops of the onions. of butter. SPANISH STEW. Boil the milk with the butter and seasoning.and slice the onions thinly and grate the cheese. 1 teaspoonful of powdered dry sage. drain it dry. and pour the sauce over the cooked onions. which should be ready on a hot dish on slices of toast. pepper and salt to taste. Make the sauce as follows: ½ pint of milk. 2 oz. and salt. Boil the onions for 20 minutes and drain them. 3 eggs. Boil the sauce up again and pour it over the onions. STEWED MUSHROOMS. mix it with the breadcrumbs. or a dessertspoonful of minced fresh sage. and stew them with the butter and very little water. milk. ½ pint of water. 2 lbs. boil it with the onions without water until quite tender. Finish with the cheese. add the tomatoes cut in slices. Add as much of the meal as necessary to make the mixture into a soft paste. of butter. 1 heaped teaspoonful of cornflour. 1 lb. 1 breakfastcupful of Allinson breadcrumbs. STUFFED SPANISH ONIONS WITH BROWN SAUCE. pepper. Peel. 1 oz. and bake about 2 hours. the lemon juice. the time necessary being about 2 to 2-1/2 hours. Place the onions in a pie-dish or deep tin. an egg. 1 lb. and boil them 5 to 10 minutes. 1 oz. pepper and salt. 1 oz. Choose as many onions of equal size as are required and boil them whole in plenty of water until tender. of vermicelli. and 2 oz. thicken with the cornflour. of mushrooms. Cut up into dice the potatoes and onions.

dip in frying batter. and seasoning. of butter. and salt. Boil till soft. parsley. Bind with beaten eggs. and season nicely with pepper. of Parmesan cheese. Turn them into a pie-dish. Make a batter of the meal. 4 large tomatoes. When the tomatoes are baked. Bake the tomatoes in a tin with the butter and a dredging of pepper and salt. vegetable marrow. 1 breakfastcupful of breadcrumbs. VEGETABLE BALLS. 1 dessertspoonful of Allinson fine VEGETABLE MOULD. Make a sauce with the milk. drop spoonfuls of the batter into the boiling fat. carrots. pepper and salt to taste. of tomatoes. eat with baked potatoes and bread. of tomatoes. of butter. and mash up together equal quantities of potatoes. 2 breakfastcupfuls of mashed potatoes. add the tomatoes and eggs cut in slices. mix all the ingredients. TOMATO TORTILLA. and parboil them in 1 pint of water. pour the sauce over. place a bit of butter on each. 1 oz. 20 . skin. 4 eggs. TOMATOES AND ONION PIE. Add it to the tomatoes with seasoning. of onions. 3 oz. and fry the fritters a golden brown. Serve on hot buttered toast. TOMATO PIE. and fry the balls in vege-butter or oil till golden brown. of Allinson fine wheatmeal. Make a small opening in the tomato and take out the seeds with a teaspoon. and bake for 1 hour. mint. pepper. and eschalot. of butter. milk. mint. of vermicelli. adding the seasoning and the sweet corn. and haricot beans. Make a stuffing of the breadcrumbs. and slice the tomatoes. 8 oz. Whip the eggs and stir them into the cooked tomatoes. and a little cold water. pepper and salt. 2 oz. keep stirring until the mixture has thickened. butter. ½ saltspoonful of nutmeg. and serve hot. TOMATOES AU GRATIN. Cut up the potatoes and onions into dice. This mixture can also be used cold for sandwiches. ½ oz. bake 1-1/2 hours. pepper and salt to taste. 1 oz. and eschalots. Make a paste with the meal. nutmeg. cover the pie with the crust. and mixed herbs. 2 ditto of parboiled finely cut turnips. Cut tomatoes and Spanish onions in slices. 2 eggs. TOMATOES À LA PARMESAN. wheatmeal. of Allinson fine wheatmeal. ½ lb. fill the tomatoes with the stuffing. 2 hardboiled eggs. 3 oz. and bake the tomatoes 15 minutes. salt. Have some oil (vege-butter) boiling in the frying-pan. These are an excellent addition to stews. 1 oz. seasoning it with a little cayenne pepper if handy. For the crust. and the eggs well beaten. pepper and salt. put them into a tin. and cheese. turnips. cover with wholemeal crust. 1 egg. Put in sufficient water to make gravy. 1-1/2 lbs. Scald. 1 oz. and some oil or butter. and add the vermicelli broken up small. ¾ pint of milk. adding the butter and seasoning. adding the egg well beaten. 1 teaspoonful each of finely chopped parsley. pour ½ a teacupful of water in the tin. put into a pie-dish in alternate layers. 1 lb. Melt the butter in a frying-pan. meal. and a little butter to taste. of butter. ½ pint of milk.SWEET CORN FRITTERS. and stew in the butter until quite tender and until a good deal of the liquid has steamed away. of butter. lentils. add a little soaked tapioca. place them on hot buttered toast. 8 medium-sized tomatoes. Serve with slices of lemon or tomato sauce. ½ tin of sweet corn.

Scatter them over the batter. VEGETABLE STEW. turn out and serve with brown sauce. and season it. 4 eggs. 6 oz. and serve. add the herbs. 3 hard-boiled eggs. breadcrumbs. Thoroughly beat the eggs. 1 small onion chopped very fine. green peas. scald and skin the tomatoes. onion. place the pieces on the top of the vegetables. carrots. lentils. of butter. sprinkling the sago between the vegetables. pepper and salt to taste. 2 hard-boiled eggs. YORKSHIRE PUDDING. Let all the vegetables stew gently with the butter and 1 pint of water until they are nearly tender. 1 teaspoonful of mixed herbs. Mix all the ingredients thoroughly. 2 oz. Turn out. 1 oz. Add to the stew. cut them into pieces the size of nuts. 2 oz. 1 tablespoonful of sago. butter (oiled). When cooked. cut up the eggs in quarters. and cut the rest of the butter in bits. 2 carrots. of butter. 1 pint of milk. and vermicelli or tapioca substituted for the sago. 1 good pinch of mixed herbs. turnips. and seasoning. Serve with vegetables. Allow all to stew for 2 hours. These vegetable pies can be varied according to the vegetables in season. 1 small cauliflower. cover with a crust. add the pepper and salt and the mixed herbs. pepper and salt to taste. and sauce. and pepper and salt to taste. onions. ½ lb. Beat the eggs up and mix all the ingredients well together. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables. add water to make gravy if necessary. ½ lb. VEGETABLE PIE (1). 1 lb. and steam for 2 hours. 4 eggs. cover with the lid or tie a cloth over it. each of tomatoes. 1 teaspoonful of mixed herbs. Wash and prepare the vegetables. cooked haricot or kidney beans. and bake until it is brown. and bake it ¾ hour. of butter. 1 oz. of butter. butter a mould. 21 . Prepare the vegetables. Well butter a shallow tin. a little white celery. each of carrots. and serve with brown sauce. ½ lb. NUTROAST. and enough milk just to smoothly moisten the mixture. pepper and salt to taste. pour in the batter. then mix a tablespoonful of Allinson fine wheatmeal with ½ pint of milk. and green peas all mixed. Fry 2 Spanish onions in 2 oz. stew them in the butter and 1 pint of water until nearly tender. and 1 pint of water.carrots. pour the whole into a pie-dish. of Allinson fine wheatmeal. turnips. turn into a buttered bread tin and steam 2-1/2-3 hours. pour the vegetables into a pie-dish. make a batter of them with the flour and milk. sprinkle in the sago. and cover all with a crust. potatoes. 2 eggs. VEGETABLE PIE (2). celery. if fresh tomatoes are used. ground cob nuts. Fill in the mixture. scald and skin them. 1 teaspoonful of mixed herbs. potatoes. To use half each of Allinson breakfast oats and wheatmeal will be found very tasty. pepper and salt to taste. 1 dessertspoonful of sago. add water if more is required for the pie to have sufficient gravy. French beans may be used. cut them in pieces not bigger than a walnut. potatoes. 2 good sized tomatoes or a cupful of tinned ones. then add 3 turnips.

½ oz. and repeat the layers of macaroni and cheese. or fruit. 2 eggs. Boil the macaroni till tender in 2 pints of water. the thin spaghetti kind is done in from 15 to 20 minutes. If neither spaghetti nor vermicelli are handy. In the manufacture of macaroni some of the bran is removed from the flour. as the latter is usually poorer than the former in mineral salts and fleshforming substances. as it contains valuable nutritive material. 6 oz. macaroni is slightly constipating. 1 teaspoonful of Allinson cornflour. The Italian paste is mostly used as an addition in clear soup. and place them here and there on the top. or parsley sauce. Boil the macaroni until tender in only as much water as it will absorb. Eat with vegetables and tomato sauce. For those who have a weak digestion plain boiled macaroni with grated cheese added at table is better and lighter. and the breadcrumbs. a little salt may be added by those who use it. may be regarded as the amount to be allowed at a meal for grown-up persons. of butter. Beat the eggs well in the dish in which the macaroni is to be served. 2 oz. ¾ pint of milk. 8 oz. little or no fluid may be left. It is made from Italian wheat. Macaroni should be thrown into boiling water and be kept boiling. or baked potatoes. When soft add seasoning. according to the kind used. and 22 . The Genoa macaroni takes longer. Cut the butter in pieces. of butter. of cheese. From 2 to 4 oz. the cheese. 3 oz. ½ lb. onion. but the meal left is still very rich in flesh-forming matter. or fried onions. cornflour. and vermicelli and Italian paste are done in a few minutes. and care should be taken to use just enough water to cook it in. but if any does remain it should be saved for sauce. of grated cheese. A very simple nourishing and satisfying meal can be made from macaroni plainly boiled. finishing with a sprinkling of cheese. and must therefore always be eaten with green vegetables.. onions. as the pipes or pieces otherwise stick together. 1 tablespoonful of finely chopped parsley. of butter. of macaroni. MACARONI CREAM. MACARONI Macaroni is one of the most nutritious farinaceous foods. Macaroni should always be boiled before being made into various dishes. of macaroni. to which the butter has been added. and serve. Macaroni takes from 20 minutes to 1 hour to cook. stock for soup. It may be cooked in plain water. That which is slightly yellow is to be preferred to the white. dust with pepper. Make a sauce of the milk. with grated cheese. As the coarser particles of the bran have been taken away. which contains more fleshforming matter than butcher’s meat.MACARONI (Italian). of grated cheese. Bake it in a moderately hot oven until brown. use Naples macaroni. Boil the macaroni in slightly salted water until soft. 3 oz. Macaroni requires from 25 minutes to ½ an hour cooking. pour over the mixture of macaroni and other ingredients. &c. some breadcrumbs. or in milk and water. Then place a layer of it in a pie-dish. caper. so that when the macaroni is done. sprinkle some of the grated cheese over it. pepper and salt to taste. it may be eaten with any kind of vegetables. pepper and salt to taste. pepper and salt to taste. of spaghetti or vermicelli. MACARONI CHEESE. mix all well with the eggs. and 1 oz. ½ lb. and the parsley. and if desired.

cheese (you can use Parmesan, Gruyère, or Canadian cheese). Place the macaroni in a pie-dish, pour the sauce over it, grate some more cheese over the top, and let the macaroni brown in the oven.

MACARONI SAVOURY.
4 oz. of boiled macaroni, 4 oz. of Allinson fine wheatmeal, 3 eggs, ¾ pint of milk, 1 finely chopped onion, the grated rind of 1 lemon, 2 oz. of grated cheese, 1 tablespoonful of finely chopped parsley, 1 oz. of butter, ½ a saltspoonful of grated nutmeg, pepper and salt to taste. Cut the macaroni in small pieces. Make a batter of the milk, eggs, and meal, mix into it all the other ingredients, pour it into a buttered pie-dish, cut up the butter in pieces and spread them on the top. Bake the savoury for 1 to 1-1/2 hours.

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RICE

When all the water is absorbed, serve the rice. Do not allow it to get very soft; the rice will take from 15 to 20 minutes’ cooking only.

CURRIED RICE AND TOMATOES.
½ lb. of Patna rice, 1 dessertspoonful of curry powder, salt to taste, and 1 oz. of butter. Wash the rice; mix 1 pint of cold water with the curry powder, put this over the fire with the rice, butter, and salt. Cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed. This will take about 20 minutes. Rice cooked this way will have all the grains separate. For the tomatoes proceed as follows: 1 lb. of tomatoes and a little butter, pepper and salt. Wash the tomatoes and place them in a flat tin with a few spoonfuls of water; dust them with pepper and salt, and place little bits of butter on each tomato. Bake them from 15 to 20 minutes, according to the size of the tomatoes and the heat of the oven. Place the rice in the centre of a hot flat dish, put the tomatoes round it, pour the liquid over the rice, and serve.

In many households it seems a difficulty to get rice cooked properly, that is having all the grains separate. Very often it comes to table in a soft, pulpy mass, which is certainly not appetising. To cook it in a large saucepanful of water which is then drained away is very wasteful, for a great deal of the goodness of the rice is thrown away. The following recipe will be found thoroughly reliable and satisfactory.

RICE, HOW TO COOK.
1 lb. of good rice, 1 quart of water, 1 oz. of butter, salt to taste. Wash the rice and set it over the fire with 1 quart of cold water, the butter and salt. Let it come to the boil gently, stirring it a little to prevent the rice from sticking to the saucepan. When the rice boils, set it on the side and let it just simmer. It will be sufficiently cooked in 15 to 20 minutes and each grain will be separate. Rice should not be cooked too soft, only just cooked through.

PORTUGUESE RICE.
1 teacupful of rice, 3 medium-sized onions, 3 tomatoes, 2 oz. of grated cheese, ½ teaspoonful of herbs, 1 oz. of butter, pepper and salt to taste. Peel and slice the onions and tomatoes and fry them in the butter for 15 minutes; place the rice over the fire with 1 pint of water; add the onions, tomatoes, herbs, and seasoning, and let all cook until the rice is quite soft; serve in a vegetable dish with the grated cheese sprinkled over.

CURRIED RICE.
1 lb. of Patna rice, 1 quart of cold water, 1 dessertspoonful of curry, 1 oz. of butter, and salt to taste. Wash the rice, mix the curry with the proper quantity of water, and set the rice over the fire with it, adding the butter and seasoning. Let the rice come to the boil slowly, and stir it a few times to prevent it sticking to the saucepan. When the rice boils, cover it with a piece of buttered paper, and let it cook very gently, not stirring it again.

RICE AND LENTILS.
Boil the rice as above; stew Egyptian lentils with chopped onions, pepper, salt, and a little butter, until well done. Put the rice on a dish, pour over the stewed onions and lentils, serve, and eat with

24

green vegetables.

RICE AND ONIONS.
Boil whole onions in water until done quite through, remove them from the water, and put in it washed rice with a little pepper, salt, and butter. When done, serve with the onions and eat with a green vegetable.

the cold stock, and add the rice. When all have boiled slowly for 20 minutes, the rice should have absorbed the stock. Serve with cheese grated over.

SAVOURY RICE (Italian).
1 breakfastcupful of rice, 4 tablespoonfuls of grated cheese (Parmesan or other cheese), 1 oz. of butter, a pinch of saffron, pepper and salt to taste. Boil the rice with water as above, then add the cheese, butter, saffron, and seasoning; mix all well, and serve.

SAVOURY RICE CROQUETTES.
½ lb. of Patna rice, 1-1/2 pints of milk, 1 lb. of Spanish onions, 1 oz. of butter, 2 eggs, 1 teacupful of raspings, Allinson’s oil for frying. Boil the rice in the milk until soft, and turn it out to get quite cold. Meanwhile chop the onions up fine and fry them brown in the butter. Form the cold rice into balls, and with the thumb of the right hand hollow them sufficiently to admit of their receiving a stuffing of fried onions, close them again carefully, dip them in the eggs beaten up and then in the raspings, and fry them in boiling oil a light brown. Serve with gravy. There are various stuffings which can be used instead of the onions—fried mushrooms chopped up, some olives chopped fine and mixed with hard-boiled yolks of eggs, &c.

SPANISH RICE.
6 onions, 6 tomatoes, 1-1/2 pints of vegetable stock, herbs and seasoning, 11/2 cupfuls of rice, butter. Fry the onions and tomatoes in butter until well browned, then place them with the seasoning into

25

4 slices of Allinson bread. 1 good tablespoonful of finely chopped parsley. and seasoning. 4 eggs. 3 tablespoonfuls of cut boiled French beans. 1 tablespoonful of Allinson fine wheatmeal. of butter. When it has risen. fold over when the top is still creamy. 1 breakfastcupful of cold boiled vegetables. FRENCH OMELET WITH CHEESE. the cheese and seasoning to the meal and milk. FRENCH BEAN OMELET. and mix it with the soaked bread. and fry as an omelet. and mix it lightly with the yolks. for instance. Fry the mixture as an omelet in boiling butter. 1 finely chopped English onion. 1 pint of milk. proceed as follows: To 1 teacupful of boiled lentils take 3 wellbeaten eggs. of butter. It you have any cold boiled lentils. some sandwich mixture you wish to use up. pepper and salt to taste. pepper and salt to taste. beat up the eggs and add them. Beat up the eggs. and scatter them over the top. potatoes. Butter a pie-dish with the rest of the butter. pepper and salt. OMELET LENTIL. cut the rest of the butter in little pieces. nutmeg. 1 dessertspoonful of Allinson fine wheatmeal. 3 eggs. turnips.). let the omelet cook a little longer. crush the toast or rusks with your hands. or Allinson rusks. Beat the eggs and milk well together. Beat the yolks of the eggs. and a little nutmeg to taste. and serve immediately. 1 saltspoonful of nutmeg. 2 oz. and mix them with the milk. 1 pint of milk. 2 oz. Soak the bread. fry the onion in 1-1/2 oz. add to them the water and seasoning. ½ a gill of milk. and let it fry over a gentle fire. Serve with sauce. and mix the lentils and eggs smooth. pour in the mixture. and mix all well. Butter a pie-dish. carrots. 26 . Bake the savoury for 1 hour or a little longer until well set. Add 1 dessertspoonful of water to each egg. mix thoroughly with the beans. of butter. 3 eggs. scatter the cheese over it. whip the whites of the eggs to a stiff froth. rub the meal smooth with it. and pepper and salt to taste. Meanwhile have the butter boiling hot in an omelet pan. pepper and salt to taste. and soak them in the egg and milk. of butter. Smooth the meal with the milk. 1 oz. minced fine (green peas. 3 ETS GARDENER’S OMELET. 2 tablespoonfuls of grated cheese (Gruyère or Parmesan). Pass a heated salamander or coalshovel over the top of the omelet. ¼ lb. of grated cheese. Add the cheese. OMELET HERB. 4 eggs. ½ a teacupful of milk. 4 slices of Allinson bread toasted. and 1 oz. parsley. and fry the omelet in boiling butter or Allinson frying oil. pepper and salt to taste. pour the mixture into it. 1 teaspoonful of dried mixed herbs. 1 oz. pour the mixture into it. 3 eggs. Dissolve half of the butter and mix it with the other ingredients. CHEESE OMELET. &c. of butter.OMEL dessertspoonfuls of water. and seasoning. add the vegetables and seasoning. and bake. of grated cheese. some vege-butter or oil for frying. Add the herbs. Serve hot or cold.

When it begins to set round the sides shake it very gently from side to side. and orange water. pepper and salt to taste. and mix them with the macaroni. add the sugar. add the eggs well beaten. Meanwhile beat the butter in the omelet pan. cheese. pour the mixture into a well-buttered piedish or cake tin. mix it with the other ingredients. of sifted castor sugar. 1 dessertspoonful of finely chopped parsley. when boiling pour the mixture into it. 3 eggs. and pepper and salt to taste. 1-1/2 oz. 4 tablespoonfuls of milk. and turn the omelet neatly out on a buttered dish. 1 oz. 4 eggs. and bake about ½ hour. of butter. beat the eggs well. Put the mixture into a greased pie-dish. of breadcrumbs. Let all simmer for 20 minutes. Beat the yolks of the eggs for 10 minutes with the sugar and lemon rind. OMELET TRAPPIST. mix all well. add these to the other ingredients. 3 eggs. of grated cheese. Mix the whole together. and bake in a moderately hot oven. place a few small pieces of butter on the top. beat the whites of the eggs to a stiff froth. Whip the eggs up. of butter. add pepper and salt. Whip the whites of the eggs to a very stiff froth. pepper and salt to taste. 4 eggs. then rub smooth. OMELET SOUFFLÉ (SWEET). 1-1/2 oz. and mix them lightly with the other ingredients. Peel and slice the onions. Serve with tomato sauce. or until done. OMELET SAVOURY. of butter. 1-1/2 oz. and turn the mixture into one or more wellbuttered shallow tins. 1 dessertspoonful of potato flour. grate 1 onion. OMELET SOUFFLÉ. beat up 1 egg. and fry the omelet over a gentle fire. of butter. until quite soft. Set it in the oven for about 10 minutes. 2 oz. of tomatoes. cut the tomatoes up. put in a pie-dish. OMELET TOMATO (1). ½ lb. ½ a saltspoonful of nutmeg. When tinned tomatoes are used the juice may be made hot and the bread soaked in it instead of in milk and water. Soak Allinson wholemeal bread in cold milk and water until soft. of powdered sugar. Serve immediately. pepper and salt to taste. parsley. Bake the omelet in a quick oven for 10 to 15 minutes. and nutmeg. potato flour. and beat all well with a wooden spoon for 10 minutes. This is made in almost the same way as the savoury omelet. of fine breadcrumbs. bake them in a pie-dish with the butter and seasoning. 3 oz. 2 eggs. Add the seasoning.OMELET MACARONI. and fry the omelet with the butter in a large frying-pan. and the baked onions. Cut the macaroni into little pieces. ½ teaspoonful of powdered 27 . breadcrumbs. and add a few flavouring herbs. OMELET ONION. and 1 dessertspoonful of orangeflower water. 1-1/2 oz. 1 lb. Put the yolks of the eggs into a large basin. Stew the finely chopped onions in the butter for 20 minutes in a covered-up saucepan. the grated rind of ½ a lemon. 4 medium-sized English onions. 1 large Spanish onion. Eat with vegetables and potatoes. and serve immediately with a little castor sugar sifted over it. of Allinson breadcrumbs. 3 oz. 4 oz. of butter. 3 oz. of boiled cold macaroni. but without the addition of flavouring herbs. 1 oz. 6 eggs. of butter. 2 oz. 2 averagesized tomatoes are cut up fine. OMELET TOMATO (2). and mixed with the ingredients given above. and bake the Soufflé in a moderately hot oven from 10 to 15 minutes. mix all up thoroughly. mix them with the milk. pour the mixture over the breadcrumbs.

Melt the butter in the fryingpan. the herbs and seasoning. add the lemon juice and the whites of the eggs whipped to a stiff froth. beat the eggs well. ½ gill of boiling milk. and mix with the other ingredients. Mix all well and smoothly. The inside of the omelet should remain creamy. of butter. sugar to taste. 2 oz. 2 tablespoonfuls of water. and 1 teaspoonful of Allinson fine wheatmeal. cinnamon and sugar to taste. and fry the omelet till lightly browned. Fry a pale golden colour. Make the rest of the butter boiling hot in an oval omelet pan. SWEET OMELET (1). half the butter melted. 5 eggs. Make the butter boiling hot in a frying-pan. spread the mixture in it. 1 tablespoonful of castor sugar. Sift sugar over it. 1 oz. and serve at once. some raspberry and currant jam. and turn it on to a hot dish. and fry the omelet a golden brown both sides. of butter. Moisten the breadcrumbs with the milk. adding the grated rind of the lemon. Whip the yolks of the eggs well. of butter. and ½ a teacupful of new milk. SWEET OMELET (3). ½ pint of new milk. 4 eggs.herbs. and pour the mixture into the hot butter. 28 . Just before frying the omelet. add the eggs well beaten. 1 lemon. the milk. Spread some jam on the omelet. pepper and salt to taste. the size of the dish on which it is to be served. and fry till lightly browned. 2 oz. stir in the sugar. Serve immediately with sugar sifted over it. and sugar. Smooth the wheatmeal with the milk. double it. Melt the butter in an omelet pan. 3 eggs. SWEET OMELET (2). and serve immediately.

artichokes. and adding a small piece of butter (1 oz. smoothed in 1 or 2 tablespoonfuls of milk. Savoys. sea kale. parsnips. I have not given recipes for the cooking of plain greens. otherwise they very soon become sodden. Scotch kail. A very palatable way of serving potatoes. Spinach is a vegetable which English cooks rarely prepare nicely. When the greens are tender. and is most delicious in that way. of Allinson fine 29 . in order that they should brown evenly. this is drained off when they are tender. of greens) and a little salt. The English way of boiling them is not at all a good one. after being boiled in a little water. and I will now make a few remarks on the cooking of plain vegetables. &c. this should be saved as stock for soups or sauces. or a few very finely chopped eschalots and some of the juice previously strained. A great number of them. There are a number of recipes in this book giving savoury ways of preparing them. as they are prepared very much alike everywhere in England. can be prepared this way. and chopped very finely. Scotch kail. sprouts. they should be placed over the fire after the water has been strained. when quite tender it is strained. turnip-tops. or steamed with or without the skins. is added to bind the spinach with the juice. and serve it with slices of hard-boiled egg on the top. Potatoes which have been baked in their skins should be pricked when tender. Any way of preparing greens is better than boiling them in a large saucepanful of water and throwing this away. 2 lbs. In the case of vegetables like asparagus. the Continental way of preparing it is as follows: The spinach is cooked without water. to 2 lb. for instance. any water which is not absorbed should be thickened with a little Allinson fine wheatmeal and eaten with the vegetables. 1 oz. of artichokes. are lost through it. carrots are particularly pleasant with parsley sauce. is to peel them and bake them in a tin with a little oil or butter. ARTICHOKES À LA SAUCE BLANCHE... a little nutmeg. Potatoes also require a good deal of care. potatoes are plainly boiled. &c. turned on to a board. an onion cooked with it greatly improves the flavour. cabbage. A good many vegetables may be steamed with advantage. cauliflower. the potatoes should be lightly shaken to allow the moisture to steam out. such as Cabbages. Brussel sprouts. should be treated exactly as spinach. or vege-butter. which cannot always be stewed in a little water. turnips. carrots or celery. then it is returned to the saucepan with a piece of butter. Most of these vegetables are very nice with a white sauce.VEGETABLES GREEN VEGETABLES (General Remarks). as most of the soluble vegetable salts. parsnips. with a little salt. When the spinach is cooking a little Allinson fine wheatmeal. &c. which are so important to our system. A much better way for all vegetables is to cook them in a very small quantity of water. From a health point of view they are best baked in their skins. This is not a very hygienic way of preparing potatoes. This makes them mealy and more palatable. and the vegetables then served. Green vegetables are generally boiled in a great deal of salt water. they should be turned occasionally. I may just mention that Scotch kail. cook it a few minutes longer. swedes. or the skins be cracked in some way. When peeled.

Peel the artichokes. ½ pint of milk. Tie them up into bundles. remove it from the fire. 1 egg. pepper and salt to taste. with a little fine wheatmeal. then slice them and place them in a saucepan. put the butter over it in little bits. of butter. and a very little salt. CABBAGE. Set it over the fire with ½ pint of water. Trim the cauliflower. and cut them all the same length. and serve. a dash of pepper. Remove the outer coarse leaves. and serve with white sauce. cut the cabbage in four pieces lengthways. Pour the sauce over the carrots. and pour in the celery. ¾ pint of milk. CAULIFLOWER WITH WHITE SAUCE. of artichokes. Take them out of the water as soon as they are tender. Now put them into a saucepan. and let them simmer for ten minutes. and boil them in water until tender. The salt is added because it kills any insects which may be present. ¾ pint of milk. smooth this with a little milk. put it aside to cool a little. and dish on to rounds of toast with the points to the middle. Prepare the celery as in previous recipe. 2 heads of celery. juice of ½ a lemon. add a little salt. 30 . Wash the cabbage as often as is necessary in pure water after this to clean it and remove the salt. Put it into salt water to force out any insects in the cauliflower. of grated Parmesan or any other cooking cheese. strew it well with some of the breadcrumbs. and serve. cut them into slices ½ an inch thick and place them on a dish. the liquid can be thickened CELERY (STEAMED) WITH WHITE CHEESE SAUCE. of butter. 1 egg. pepper and salt to taste. Scrub and wash as many carrots as are required. drain it and put it into the stewpan with the milk. 2 lbs. Serve very hot with baked potatoes. Butter a shallow dish. pour it over the artichokes. Make a sauce of the milk and meal with seasoning. cover with boiling water. when it is quite tender. boil it up. or water if milk is not handy. juice of ½ a lemon.” add the cheese to the sauce. and put them into cold water as they are done. 1 tablespoonful of Allinson fine wheatmeal. wash it well in fresh water and boil quickly until tender. ARTICHOKES À LA PARMESAN. Scrape the white parts of the stalks quite clean. and well wash the pieces in salt water. 1 oz. Make a white sauce as directed in the recipe for “Onions and white sauce. After soaking. Cut up the celery into pieces. 1 oz. Let it cook very gently for 2 hours. Proceed as in the recipe for “Celery à la Parmesan. pepper and salt. ½ oz. sprinkle the rest of the breadcrumbs over the top. and add the egg well beaten. boil it in water for 10 minutes.” and stir into it a handful of finely-chopped parsley. 2 oz. ASPARAGUS (BOILED). CELERY (ITALIAN). butter. 1 egg. beat up the egg with the lemon juice and add both to the sauce. Simmer the celery gently until tender. Cook them in a little water or steam them until quite tender. and boil gently and steadily for 20 to 30 minutes. and bake the celery until brown.wheatmeal. cutting away only the bad and bruised leaves and the coarse part of the stalk. when the sauce has thickened. Serve with them rich melted butter in a tureen. CARROTS WITH PARSLEY SAUCE. and serve the same with sauce as above. 1 cupful of breadcrumbs. and then shred it up fine.

and last add the grated cheese and seasoning. Peel and clean the mushrooms. 2 oz. Remove the coarse part of the green stalks of the leeks. vegebutter. Let cook gently until the celery is quite tender. and if necessary use a brush to get out the sand. Boil the milk with the butter. Wipe them dry with a cloth. Have ready some Allinson plain rusks on a flat dish. pepper and salt to taste. and serve. 3 eggs. making an incision crossways on the top. beat the eggs. of butter. of Spanish onions. 1 dessertspoonful of Allinson cornflour. 1 lb. Make a white sauce as for the cauliflower. If the leeks are gritty cut them right through and wash them well. 2 oz. ½ saltspoonful of nutmeg. the butter and seasoning. of butter. and let them brown after that. add pepper and salt. Set over the fire with ½ pint of water. slice the onions. Tie the leeks in bunches and steam them until tender. ½ teaspoonful of herbs. pepper and salt to taste. which will take about 1 hour.leaving it in long pieces. add them to the onions. wash well and cut up in pieces about 3 inches long. and serve very hot. Melt the butter in a frying-pan. Then add enough water to make gravy. and serve. of onions. stirring it until the cheese is dissolved. pour the sauce over them. Thicken with the cornflour. which consists of a large saucepan over which is fitted a perforated top. For the sauce you need: 1 pint of milk. and serve. let the sauce simmer. thicken it with the cornflour smoothed first with a spoonful of water. Baste the onions from time to time with the butter. which will take about 1-1/2 hours. or oil. Scotch kail is best after there has been frost on it. place the celery on it. 1 lb. or half that quantity on small ones. ONIONS (BRAISED). Put the leeks on pieces of dry toast on a flat dish. Wash the kail. 1 dessertspoonful of flour. the yolk of 1 egg. of mushrooms. CELERY (STEWED) WITH WHITE SAUCE. 1-1/2 oz. season with pepper and salt. This is very savoury. LEEKS. and fry them a nice brown in the butter. of butter. juice of ½ a lemon. have the water and butter ready in a saucepan with the herbs. MUSHROOMS (STEWED). pepper and salt to taste. ONIONS (SPANISH) (BAKED). then stir in the yolk of egg with the lemon juice. saving them for flavouring soups or sauces. and stew the onions for 20 minutes. of butter. of grated cheese. 2 or 3 heads of celery (according to quantity required). Stew the mushrooms in this for 10 to 15 minutes. and place it in a vegetable steamer. and cut away the coarse stalks. 1 oz. Eat with wholemeal toast. add the thickening and the milk. pepper and salt to taste. Let all gently simmer for a few minutes. and fry the whole a light brown on both sides. and let the celery steam for 1-1/2 hours. of butter or oil. of butter on each large onion. ½ pint of milk. 1-1/2 oz. dust them over with pepper and salt. Peel and slice the onions. 1 oz. ONION TORTILLA. Remove the outer hard pieces from the celery. Peel as many onions as are required. pint of water. and seasoning. 1 dessertspoonful of Allinson cornflour. Add a little pepper and salt. Keep them covered for 2 hours. boil it for 1-1/2 to 2 31 . and wash them in water with a dash of vinegar in it. and is much liked. and put in a baking-dish with ½ oz. ½ SCOTCH OR CURLY KAIL. and bake them for 3 hours. and fry them for 10 or 15 minutes. 2 lbs. pour the sauce over.

Return the spinach to the saucepan. and a little lemon juice. mixing with them 1 oz. and steam them until tender. Let the spinach cook 20 minutes. Use 1 oz. add pepper and salt to taste.hours in a small quantity of water. when melted. and stir into it 1 tablespoonful of Allinson fine wheatmeal. melt it. stir into it a spoonful of Allinson fine wheatmeal. of butter. and keep stirring the meal and butter for 1 minute over the fire. Then add some of the drained-off kail wafer and stir it smooth with the browned flour. Into the saucepan in which the kail was cooked put a piece of butter. and serve. let it cook for a minute. Pile the mashed turnips on a flat dish. and decorate the spinach with them. then strain it through a colander. an even tablespoonful of the meal. Return the chopped Scotch kail to the saucepan. Wash the spinach thoroughly. mix it well with the butter and meal. and the juice of ½ a lemon to 4 lbs. Drain it when soft and chop it fine like spinach. Put a piece of butter in the saucepan in which the spinach was cooked. Heat it gently at first. stirring it a few times to prevent it burning. 32 . and brown it very slightly. TURNIPS (MASHED). until enough water has boiled out of the spinach to prevent it from catching. SPINACH. as enough water will boil out of the spinach to cook it. Mash them up in a saucepan over the fire. and pour a white sauce over them. of butter. and add as much of the strained-off water as is necessary to moisten it. add pepper and salt to taste. Have ready 1 or 2 hard-boiled eggs cut in slices. Let the spinach heat well through before serving. Peel and wash the turnips. of spinach. pressing the water out with a wooden spoon or plate. and set it over the fire in a saucepan without any water. adding a chopped up onion.

. of castor sugar (or more if the apples are very sour).. 1 gill of new milk or half milk and half cream. Separate the yolks from the whites of the eggs.. They enter into a great many savoury and sweet dishes. cut up. A fresh egg looks clear and transparent. Another very good way is to have stands made with holes which will hold the eggs. of Parmesan or other good dry. one of the best is by using the Allinson egg preservative.. 1 gill of milk.11 12. whilst stale ones look cloudy and opaque. and return them to the stewpan. Smooth the cornflour with the milk.00 Duck’s egg...12 -----100. and mix it with the apples.11 1. Nitrogen .22 12. they should not be indulged in too freely.. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. and pour the whole into a buttered Soufflé tin. Pare. Eggs are a good food when taken in moderation.EGG COOKERY Eggs are a boon to cooks. Fat . Keep these stands in an airy place in a good current of fresh air.. owing to the sudden expansion of the contents. cooking cheese. One can easily tell stale eggs from fresh ones by holding them up to a strong light. If they are not covered with water there is less danger of them cracking. Bake for 20 minutes in a moderately hot oven. As they are a highly nutritious article of food. of 33 . There are various ways of preserving eggs for the winter... Water . 4 apples. Beat them quite smooth. especially when dishes are wanted quickly. 4 eggs.. 1 oz.. and mix them with the apple mixture. Eggs often crack when they are put into enough boiling water to well cover them. and every week turn the eggs.. in fact everything required for building up the organism of the young bird. set the basin or saucepan on the side of the stove. of Allinson fine wheatmeal.. and stir until it boils. next week the rounded end down. so that one week they stand the pointed end down.. Eggs contain both muscle and bone-forming material.. Eggs are most easily digested raw or very CHEESE SOUFFLÉ. 1 oz. of Allinson cornflour. and serve at once.00 lightly boiled. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg.. APPLE SOUFFLÉ. 2 oz.24 15.. 8 oz. All the fat of the egg is contained in the yolk.16 -----100. but the white of the egg is pure albumen (or nitrogen) and water. Whisk the whites to a stiff froth.49 1. 1 oz.55 12. and few cakes are made without them.. ====== ====== Eggs take a long time to digest if hard boiled. Mineral matter 74.. and best cooked thus for invalids. They can be prepared in a great variety of ways. The best way of lightly boiling an egg is to put it in boiling water. 71. mix them lightly with the rest. beat the yolks well. then turn the mixture into a basin to cool. and let it stand just off the boil for five or six minutes. and the juice of 1 lemon. 4 eggs.

and season to taste. Melt the butter in a flat dish. of the crumb of the bread. the sugar. until it becomes a smooth and thickish mass. Let it simmer for 10 minutes. The mixture. which should be well seasoned. and place the dish on the stove until the eggs are set. 1 teaspoonful of curry powder. and stir into it gradually the yolks of the eggs. and pour it over the eggs. is excellent for sandwiches. If fresh tomatoes are used. This is an extremely tasty French dish. CHOCOLATE SOUFFLÉ. season with mustard. and vanilla essence to taste. Whip the whites of the eggs to a stiff froth. of butter must be used). 34 . 5 eggs. mix in the cheese. pepper. Turn into a basin. a serviette should be pinned round it before serving. EGG AND TOMATO SANDWICHES. Add ½ pint of water and a little salt. To each egg ½ its weight in grated cheese and a ½ oz. and salt. 1 medium-sized English onion. Heat the butter in a frying-pan or small stewpan. when cold. 1 cooking apple. thickened with 1 dessertspoonful of Allinson fine wheatmeal. beating all well. pour into it the thickened milk. 1 dessertspoonful of Allinson fine wheatmeal. Put on hot buttered toast. and salt to taste. 6 oz. and pour the mixture into a buttered pie-dish or cake tin. and pepper and salt. of grated cheese. stir in the wheatmeal. Smooth the curry and wheatmeal with a little cold water. as in the previous recipe. Add vanilla and the whites of the eggs whipped to a stiff froth. Keep stirring it with a knife. set aside to cool. of butter (if only 1 egg is prepared ½ oz. 1 teacupful of tinned tomatoes or ½ lb. one by one. CURRIED EGGS. 2 oz. of butter. Previously soak the bread in milk or water. 6 eggs.butter. 1 teacupful of tomato sauce. into the mixture. Bake in a moderate oven until the eggs are just set. 2 oz. Melt the butter in a frying-pan. Whip up the eggs. and let the mixture cool. add 1 dessertspoonful of water for each egg. Melt the butter in a saucepan. Grate the cheese and stir it in. Bake ¾ of an hour. and heat them up in the sauce. serve very hot on a flat dish. 2 large bars of chocolate. pepper and salt. of castor sugar. 4 eggs. mustard. pepper. pepper and salt to taste. chop them very fine. turn the mixture into a buttered Soufflé tin. mustard. Prepare the onion and apple. break the eggs carefully into it without breaking the yolks. and chocolate. with sippets of Allinson wholemeal toast. sprinkle the cheese over them. a little made mustard. 4 eggs. and stir until the mixture is set and comes away from the sides of the saucepan. of butter. they should be scalded and skinned before cooking. and salt to taste. and cook the tomatoes in it until most of the liquid is steamed away. When hot stir in the mixture of egg and cheese. 1 oz. and serve immediately. and drop the yolks of the eggs. separate the yolks of the eggs from the whites. 1 teacupful of milk. of butter. Heat the tomato sauce. Return the sauce to the stewpan. fresh ones. shell the eggs. Beat up the eggs and stir them into the cooled EGG AND CHEESE. and add to it the other ingredients. 6 hard-boiled eggs. mix it lightly with the other ingredients. and fry them in the butter in a stewpan until brown. Serve very hot. then rub through a sieve. EGG AND TOMATO SAUCE. and salt to taste. 1 oz. Squeeze it dry. pepper. If the Soufflé is baked in a cake tin. and thicken the sauce with it. and serve. EGG AND CHEESE FONDU. break the eggs over it. Cream the butter. Pour in the milk. of butter. and bake the Soufflé for 15 minutes. Butter a pie-dish. and ½ oz. 3 oz.

4 eggs. or until brown. in summer use 1 large breakfastcupful of boiled and chopped spinach. and 2 tablespoonfuls of breadcrumbs. let it simmer for a few EGG SALMAGUNDI WITH JAM. Taste the mayonnaise. some very thin slices of bread and butter. add the lemon juice. 6 hard-boiled eggs. Allinson rusks. and add lemon juice or seasoning as required. pepper. Great care should be taken. EGGS À LA BONNE FEMME. Mix part of it with the eggs and potatoes. thicken the milk with it. and place in it the yolks of the eggs beaten up. Should an accident happen.tomatoes. add the vinegar and seasoning when done. Spread a layer of spinach and a layer of slices of eggs. ½ a teacupful of cream or milk. 1 lb. 1 teaspoonful of vinegar. and some butter. some apricot or other jam. 1 quart of milk. Stir in some jam. shelled and sliced. and stir it over the fire until it thickens. Repeat the layers. drop by drop. adding seasoning to taste. and mix all well together. Smooth the mustard with a little lemon juice. drop it in spoonfuls in the boiling milk. Pour over the whole the milk. and let it cook gently for 2 or 3 minutes. pepper and salt to taste. pepper. EGG SALAD WITH MAYONNAISE. nutmeg. and pour the rest over the salad. 1 Spanish onion. garnish with watercress. the juice of ½ a lemon. 1 oz. Take a clean cold basin. Vinegar may be used instead of lemon juice if the latter is not conveniently had. smooth the cornflour with a spoonful of water. and use for sandwiches. drop by drop. then turn the mixture into a bowl to get cold. the juice of ½ a lemon. Spread the onion on a buttered dish. the yolks of 2 eggs. then add again oil and lemon juice alternately until all the oil is used up. the curdled mayonnaise. and sprinkle with breadcrumbs. The mayonnaise should be made in a cold room. pepper. break the eggs over them. which will only take a few minutes. as the eggs easily curdle when the oil is stirred in too fast. Cut the potatoes and eggs into slices. dust these with pepper and salt. and salt to taste. Splice the vanilla and let it boil with the milk and sugar. 1 saltspoonful of mustard. and finish with a layer of bread well buttered. of butter. Stir the eggs and tomatoes with a knife until set. and serve with lady fingers. sugar to taste. and when going on well stir in. dust with nutmeg. especially in the beginning. 1 oz. and salt. EGG SAVOURY. When the mayonnaise gets very thick add carefully a little lemon juice to thin it down. Place a few bits of butter on the top. beat up another yolk of egg and start afresh with a little fresh oil. Drop the oil into them. Peel and slice the onion. and bake the savoury from 20 to 30 minutes. pepper and salt to taste. dust them with pepper and salt. 35 . of cold boiled potatoes. 1 tablespoonful of Allinson cornflour. as it may curdle if made in a hot room. 6 hard-boiled eggs. and bake until the eggs are set. Beat the eggs. or bread fried in butter. a piece of vanilla 2 inches long. 1-1/2 gills of good salad oil. 6 eggs. Butter a piedish and line it with slices of bread and butter. ½ pint of milk. remove the vanilla. Melt the butter in a frying-pan. in winter Scotch kale prepared the same way. lemon juice. Pour the mixture into the butter. and fry it brown in the butter. 4 eggs. Make the mayonnaise as follows. and stir it in last of all with sufficient pepper and salt. Have ready the whites of eggs whipped to a stiff froth. stirring with a wooden spoon quickly all the time. EGGS À LA DUCHESSE. and mix with them the cream or milk and the lemon juice. and salt to taste. of butter.

1 oz. Mix all together and season with pepper and salt. in half lengthways. and put them into the sauce. 4 eggs. Pound the yolks very fine. which will take about 15 minutes. and salt. 1 oz. pepper. enclose them in paste. stirring the mixture well until quite smooth and thick FORCEMEAT EGGS. and stew them in ¾ of a teacupful of water. taking care not to curdle them. of Allinson fine wheatmeal. serve when quite cold. 6 hard-boiled eggs. 1 oz. pepper and salt. ¼ lb. Last of all. Cut them 36 . ½ pint of milk. of grated cheese. pour the custard into the glass dish. add the mushroom liquor. Half the quantity will make a fair dishful. of butter or vege-butter. Bake until the breadcrumbs begin to brown. and bake until the pastry is done. and some paste rolled thin. thicken it with the flour. ½ oz. Peel. MUSHROOM AND EGGS. 1 oz. 1 teacupful of milk. and dust with nutmeg. 1 dessertspoonful of finely chopped parsley. and season with pepper and salt. of butter. 1 large breakfastcupful of cold boiled cabbage. and serve with sippets of toast laid in the bottom of the dish. which should be a teacupful. fill the whites of the eggs with the mixture. wash.minutes until the egg snow has got set. mix them carefully with the milk. Slice the eggs. Let the milk cool a little. and take off the shells. and a little cold water. Serve with vegetables and sauce. Stew the mushrooms in the butter. FRENCH EGGS. and when this is well mixed with the butter. meanwhile beat up the eggs. When the mushrooms have stewed 10 minutes. and place them in a glass dish. Boil the eggs for 10 minutes. of butter. beat up the yolks of the eggs. EGGS AND CABBAGE. pepper and salt to taste. put in the parsley. Warm the cabbage with the butter and the milk. 1 dessertspoonful of Allinson fine wheatmeal. and serve on sippets of toast. and season well. sprinkle them thickly with the grated cheese. or ½ teaspoonful of dried powdered sage. nutmeg. 1 teaspoonful of parsley chopped very fine. MUSHROOM SOUFFLÉ. and cut in small pieces the mushrooms. cut them into quarters lengthways. remove the snowballs with a slice. 3 hard-boiled eggs. When the milk is thickened shell the eggs. place them on a well-buttered flat baking dish. brush them over with the white of egg. adding the parsley. Any kind of cold vegetables mashed up can be used up this way. chop up the eggs and mix them with the mushrooms. made of 6 oz. Boil the milk with the butter. of Allinson fine wheatmeal. and add the onion and herbs. stir into it the wheatmeal. stir the whole over the fire to let the eggs thicken. season to taste. of mushrooms. of butter. Let the mixture cool. 4 hard-boiled eggs. pepper and salt to taste. Put the halves together. remove the yolks. and bake for 20 minutes. 6 eggs. 1 small English onion. set them in cold water. a little nutmeg. drain off the liquid. but do not allow it to boil. a few leaves of fresh sage. a few sprigs of Parsley. Spread the breadcrumbs over the top. but not pouring it over the snow. pepper. and salt to taste. 6 oz. of butter. pepper and salt to taste. and will make a nice side dish for dinner. and proceed as follows: Chop up the onion very fine with the sage and parsley. smoothed previously with a little cold milk. 1 oz. 1-1/2 oz. of butter. 2 tablespoonfuls of breadcrumbs. of mushrooms. and pepper and salt to taste. EGGS AU GRATIN. Turn the mixture into a shallow buttered pie-dish. heat all well through. and scatter the butter in bits over the breadcrumbs. Melt the butter in a little saucepan. 3 eggs. 2 oz.

When the rice is tender remove the peel. 2 oz. of butter. Have ready hot buttered toast. and bake in a moderately hot oven from ¾ of an hour to 1 hour. and 1 oz. and bake the Soufflé 15 minutes. Stir in the yolks of the eggs. sprinkle well with parsley. pour the mixture into it. Whip the whites of the eggs to a stiff froth. 37 . season with nutmeg. 6 eggs. when it will make a slight crackling noise. like spinach. and turn all into a basin and let it cool a little. Poached eggs are also a very nice accompaniment to vegetables. which will take about 2 minutes. 2 oz. stirring all until the mixture is quite smooth and thick and comes away from the sides of the saucepan. stir in the flour. of Allinson fine wheatmeal. and almonds. as the eggs will then set more quickly.. 2 oz. of sifted breadcrumbs. the grated rind of ½ lemon. &c. remove the eggs from the water with an egg-slice. if the latter is used for flavouring. beat up the eggs. Whip up the whites of the eggs to a stiff froth. and a slice of hot buttered toast. SAVOURY SOUFFLÉ. SAVOURY CREAMED EGGS. sugar to taste. and salt. A little vinegar and salt should be added to the water. RICE SOUFFLÉ. Season to taste. and 1-1/2 oz. of butter. To each egg take 2 tablespoonfuls of cream or milk. Unless an egg-poacher is used. mix well. of castor sugar. of ground almonds (half bitter and half sweet). Turn the mixture into a buttered piedish or Soufflé tin. pepper. RATAFIA SOUFFLÉ. and beat each separately into the rice for 2 or 3 minutes. Sprinkle with castor sugar. Always have plates and dishes very hot for all kinds of egg dishes. Cream the butter in a basin. Let it cool a little. the lemon rind. when they are served laid on the vegetables. 1 pint of milk.and coming away from the sides of the saucepan. and then slipped into the rapidly boiling water. and mix them lightly with the rest. sugar. and salt to taste. eggs are best poached in a large frying-pan nearly filled with water. of cold boiled and grated potatoes. and then add the milk. and the lemon peel. and serve immediately with stewed fruit. or flavour with vanilla essence. pepper. Separate the yolks from the whites of the eggs. and bake the Soufflé for 20 minutes in a hot oven. Scotch kale. a little chopped parsley. ¼ lb. and last of all the whites of the eggs whipped to a stiff froth. Separate the yolks of the eggs from the whites. and let all cool. nutmeg. Bake from ½ an hour to ¾ of an hour in a moderately hot oven. Turn the mixture into a wellbuttered dish. Then stir in the mushrooms. and lastly. the sugar. 6 oz.” Serve hot. with alternate layers of ratafias. cover them up and allow them to boil only just long enough to have the whites set. and stir them lightly into the mixture. and serve at once. Butter the cups as in the last recipe. and slip them on the toast. the whites of the eggs whipped to a stiff froth. POACHED EGGS. beat for 10 minutes. 3 oz. then stir in the yolks of the eggs well beaten. 2 oz. and stir each yolk separately into the mixture in the basin. 6 eggs. ½ oz. the sugar. Each egg should first be broken into a separate cup. of butter. Quite newly laid eggs take a little longer. 4 eggs. Stew the rice in the milk with the butter. POTATO SOUFFLÉ. ½ pint of milk. and proceed as in “Sweet Creamed Eggs. 2 oz. Have ready a buttered Soufflé tin. Melt the butter in a saucepan. vanilla essence or the peel of ½ a lemon. then stir in the potatoes and breadcrumbs. Turn the mixture into a buttered pie-dish or cake tin. of castor sugar. of rice. which is done by stirring it round the sides of the basin until soft and creamy. of ratafias.

4 eggs, 1 oz. Allinson fine wheatmeal, 1 gill of milk, 1 tablespoonful of finely chopped parsley, 1 dessertspoonful of finely minced spring onions, 1 oz. of butter, pepper and salt to taste. Proceed as in Cheese Soufflé, adding (instead of cheese) the parsley and onion.

STIRRED EGGS ON TOAST.
4 eggs, 1 oz. of butter, pepper and salt, 3 slices of hot buttered toast. Whip the eggs up well, add a dessertspoonful of water for each egg, and pepper and salt to taste. Heat the butter in a frying-pan, stir in the eggs over a mild fire. Keep stirring the mixture with a knife, removing the egg which sets round the sides and on the bottom of the frying-pan, and take the mixture from the fire directly it gets uniformly thick. It should not be allowed to cook until hard. Place the stirred eggs on the toast, and serve on a very hot dish. This quantity will suffice for 3 persons.

SCALLOPED EGGS.
½ dozen hard-boiled eggs, ½ pint of milk, 1 dessertspoonful of Allinson fine wheatmeal, 1 oz. of cheese, 3 tablespoonfuls of brown breadcrumbs, and 1 oz. of butter. Shell and quarter the eggs; grease a shallow dish with part of the butter, and put the eggs in it. Make a thick sauce of the milk, wheatmeal, and cheese, adding seasoning to taste. Pour it over the eggs, cover with breadcrumbs; cut the rest of the butter in little pieces, and scatter them over the breadcrumbs. Bake till nicely browned.

STUFFED EGGS.
4 hard-boiled eggs, 8 Spanish olives, ½ oz. of butter, pepper and salt to taste. Halve the eggs lengthway, and carefully remove the yolks. Pound these well, and mix them with the olives, which should be previously stoned and minced fine; add the butter and pepper and salt, and mix all well. Fill the whites of the eggs with the mixture. Pour some thick white sauce, flavoured with grated cheese, on a hot dish, and place the eggs on it. Serve hot.

SCOTCH EGGS.
5 hard-boiled eggs, 1 breakfastcupful of Allinson breadcrumbs, 1 Spanish onion, 1 teaspoonful of powdered sage, 1 dessertspoonful of finely chopped parsley, 1 egg, 1 oz. of butter, pepper and salt to taste, some oil, vege-butter, or butter for frying. Grate the onion, melt the butter, beat up the eggs, and mix them together with the breadcrumbs, herbs, and seasoning. Beat the forcemeat smooth, shell the eggs, cover them completely with a thick layer of forcemeat, and fry them a nice brown. Serve with brown gravy.

SWEET CREAMED EGGS.
To each egg allow 2 tablespoonfuls of cream, or new milk, 1 teaspoonful of strawberry or raspberry and currant jam, 1 thin slice of buttered toast, sugar and vanilla to taste. Butter as many cups as eggs, reckoning 1 egg for each person. Place the jam in the centre of the cup; beat up the eggs with the cream or milk, sugar and vanilla, and divide the mixture into the cups. Cover each cup with buttered paper, stand the cups in a stew-pan with boiling water, which should reach only half-way up the cups, and steam the eggs until they are set—time from 8 to 10 minutes. Turn the eggs out on the buttered toast, and serve hot or cold.

SPINACH TORTILLA.
4 eggs, 1 oz. of butter, a teacupful of boiled chopped spinach, lemon juice and pepper and salt to taste. Sprinkle the lemon juice over the spinach, and season well with pepper and salt, and fry it lightly in the butter. Beat the eggs and pour them into the mixture, let the tortilla set, then turn it with a plate, and set the other side. Serve hot.

SWISS EGGS.

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4 eggs, 3 oz. of Gruyère cheese, 1 oz. of butter, 1 teaspoonful of finely chopped parsley, pepper and salt to taste. Spread the butter on a flat baking dish; lay on it some very thin slices of the cheese. On these break the eggs, keeping the yolks whole; grate the rest of the cheese, mix it with the parsley; strew this over the eggs, and bake them in a quick oven for 5 to 7 minutes.

then proceed as before, stirring in one yolk after the other; season with pepper and salt, whip up the whites of the eggs, stir them with the other ingredients, pour into a buttered Soufflé pan, and bake 15 minutes.

WATER EGGS.
4 eggs, 1-1/2 oz. of sugar, the rind and juice of ½ a lemon. Boil the sugar and lemon rind and juice in ½ pint of water for 15 minutes. Beat the eggs well, and add to them the sweetened water. Strain the mixture through a sieve into the dish in which it is to be served, place it in a larger dish with boiling water in a moderately hot oven, and bake until set. Serve hot or cold.

TARRAGON EGGS.
4 hard-boiled eggs, ½ pint white sauce, 1 teaspoonful chopped tarragon, 1 tablespoonful tarragon vinegar, 2 yolks of eggs. Boil the eggs for 7 minutes, and cut them into slices. Lay them in a buttered pie-dish, have ready the sauce hot, and mix it into yolks, tarragon, and tarragon vinegar. Pour over the eggs, and bake for 10 minutes; serve with fried croûtons round.

TOMATO EGGS.
To each egg take 2 tablespoonfuls of tomato juice, which has been strained through a sieve; pepper and salt to taste. Batter a cup for each egg. Beat up the eggs, mix them with the tomato juice, season to taste, and divide into the buttered cups. Cover each cup with buttered paper, place them in a saucepan with boiling water, and steam the eggs for 10 minutes. Serve the eggs on buttered Allinson wholemeal toast.

TOMATO SOUFFLÉ.
4 eggs, 1 oz. of Allinson fine wheatmeal, ¼ lb. of fresh tomatoes or a teacupful of tinned tomato, 1 oz. of butter, 1 clove of garlic or 2 shalots, pepper and salt to taste. Pulp the tomatoes through a sieve. Rub the garlic round a small saucepan, and melt the butter, in it; or chop up very finely the shalots, and mix them with the butter. When the butter is hot, stir in the wheatmeal, then the tomato pulp, and stir until the mixture is thickened and comes away from the sides of the pan,

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SALADS
These wholesome dishes are not used sufficiently by English people, for very few know the value of them. All may use these foods with benefit, and two dinners each week of them with Allinson wholemeal bread will prevent many a serious illness. They are natural food in a plain state, and supply the system with vegetable salts and acids in the best form. In winter, salads may be made with endive, mustard and cress, watercress, round lettuces, celery, or celery root, or even finely cut raw red or white cabbage; pepper, salt, oil, and vinegar are added as above. As a second course, milk or bread pudding. Salads are invaluable in cases of gout, rheumatism, gallstones, stone in the kidney or bladder, and in a gravelly condition of the water and impure condition of the system.

CHEESE SALAD.
Put some finely shredded lettuce in a glass dish, and over this put some young sliced onions, some mustard and cress, a layer of sliced tomatoes, and two hard-boiled eggs, also sliced. Add salt and pepper, and then over all put a nice layer of grated cheese. Serve with a dressing composed of equal parts of cream, salad oil, and vinegar, into which had been smoothly mixed a little mustard.

CUCUMBER SALAD.
Peel and slice a cucumber, mix together ½ a teaspoonful of salt, ¼ of a teaspoonful of white pepper, and 2 tablespoonfuls of olive oil, stir it well together, then add very gradually 1 tablespoonful of vinegar, stirring it all the time. Put the sliced cucumber into a salad dish, and garnish it with nasturtium leaves and flowers.

ONION SALAD.
1 large boiled Spanish onion, 3 large boiled potatoes, 1 teaspoonful of parsley, pepper and salt to taste, juice of 1 lemon, 2 or 3 tablespoonfuls of olive oil. Slice the onion and potatoes when quite cold, mix well together with the parsley and pepper and salt; add the lemon juice and oil, and mix well once more.

ARTICHOKE SALAD.
Boil potatoes and artichokes separately, cut into slices; mix, add pepper, salt, oil, and vinegar; eat with Allinson wholemeal bread.

EGG MAYONNAISE.
4 medium-sized cold boiled potatoes, 6 hard-boiled eggs, 1 bunch of watercress, some mayonnaise. Slice the potatoes, and quarter the eggs. Arrange them in a dish, sprinkling pepper and salt in between; mix pieces of watercress with the eggs and tomatoes, pour over the mayonnaise, and garnish with more watercress.

CAULIFLOWER SALAD.
A medium-sized boiled cauliflower, 3 boiled potatoes, juice of ½ a lemon, 2 or 3 tablespoonfuls of oil. Cut up finely the cauliflower and potatoes when cold, mix well with the dressing, and pepper and salt to taste. A little mayonnaise is an improvement, but makes it rich.

POTATO SALAD (1).
Boil potatoes that are firm and waxy when cooked, and cut them in slices; let them soak in ½ gill of water, grate a

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1 head endive. tomatoes. pepper. endive. or mustard and cress. 1 small beetroot. and before serving pour over some good mayonnaise. 1 large lettuce. cut up the onions and olives. POTATO SALAD (2). oil. 4 tablespoonfuls of vinegar. flavour with pepper. vinegar. and sliced apples or pieces of orange may be advantageously mixed with the other ingredients. When oranges are added to a salad the onion must be left out. oil. Cold green peas. put these into a salad bowl. minced parsley. WINTER SALAD. and vinegar. salt. olives. SPANISH SALAD. tarragon vinegar. and boiled and sliced beetroot. The quantity of oil should be about three times the amount of the vinegar used. a little tarragon vinegar. Eat with Allinson wholemeal bread. onions. salt. grate fine 1 onion and mix with these. and lettuce make a good cold salad for the summer. spring onions. some spring onions. 2 tomatoes. salt. decorate with slices of egg and tomato and tufts of cress. add watercress. pour it into the salad bowl. tomatoes. 2 spring onions. Cut the potatoes in small pieces. and pepper well together. or any other raw or cooked green foods. of cold boiled potatoes. and cress. 41 . two hard-boiled eggs. Hard-boiled eggs may be cut into slices and added.small onion and mix it with these. Garnish with beetroot and parsley. These are made from mixtures of lettuce. add pepper. and add them to the potatoes. carrots. Mix the vinegar. and stir it well. oil. watercress. French beans. pepper. salt. Shred the lettuce. Cut up 1 lb. Put into the centre of the bowl some cold dressed French beans or scarlet runners. SUMMER SALADS. mustard and cress. cucumber. SUMMER SALAD. and oil to taste. turnips. and vinegar as above. of cold boiled potatoes. salt. 2 of salad oil. 1 lb. place in a salad bowl with mayonnaise dressing. Garnish the beans with three tomatoes cut in slices and arranged in a circle one overlapping the other.

and place the eggs. 1 lb. ½ pint of milk. form the mixture into balls. 3 hard-boiled eggs. 4 oz. seasoning. add the potatoes very finely mashed. also the other ingredients. and stir in the other ingredients. Fry the mashed potatoes a nice brown in the butter. on the top of this. 2 oz. of spinach well cooked and chopped. of sugar. Beat all well together. add the cheese. ½ lb. and seasoning. parsley. Turn the mixture POTATO CHEESECAKES. roll the balls in the egg and breadcrumbs. Beat the butter. Peel. 2 lbs. beaten to a stiff froth. as the success of the dish depends on this. of mashed potatoes. ½ a saltspoonful of nutmeg. beat the egg well. POTATO PUDDING. raspings. oil the butter and mix this and the lemon juice with the rest of the ingredients. POTATO CHEESE. 3 eggs. and fry them in oil or butter until brown. whip the yolks of the eggs well with the milk. Serve as hot as possible. 6 oz. 1 whole egg. and milk should be well beaten separately before being used. the rind and juice of ½ a lemon. turn the mixture into a buttered pie-dish. turn the cakes into the beaten egg and raspings. and form the mixture into cakes. 2 oz. Grate the rind of the lemons and pound it well with the sugar in a mortar. 2 lemons. 1-1/2 oz. pepper and salt to taste. and last of all the whites of the eggs. 1 egg. of butter. Beat the potatoes well with the yolks of the eggs and the seasoning. POTATO PUFF. of butter. then place it on a dish in the shape of a ring. pepper and salt to taste. and fry the mixture like pancakes in oil or butter. wash. some Allinson nut-oil or butter for frying. of hot mashed potatoes. 2 tablespoonfuls of Allinson fine wheatmeal. butter. 6 oz. mustard. shelled. of butter. A plateful of mashed potatoes. of mashed potatoes. Mix all well. of grated 42 . when all is very thoroughly mixed. Beat the butter with a fork until it creams. and a pinch of nutmeg. eggs. add the eggs well beaten. cheese. of butter. fill the mixture in a jar and keep closely covered. 1 lb. pepper and salt to taste. The potatoes. Beat up the second egg. mix it with the mashed potatoes. POTATO CROQUETTES. 2 tablespoonfuls of Allinson fine wheatmeal. Serve with tomato sauce and green vegetables. and 1 of the eggs well beaten. and seasoning. Add the nutmeg. 2 eggs. ½ a saltspoonful of nutmeg. ½ a teaspoonful of mustard. Inside this spread the spinach. flour. 1 oz. 1 oz. mix the potatoes with the butter. the yolks of 2 eggs. of butter. pepper and salt. 3 eggs.POTATO COOKERY POTATO BIRD’S NEST. and fry a nice brown. Melt the butter and mix it with the mashed potatoes. flour. 1 oz. of sugar. and a dessertspoonful of finely chopped parsley. some bread raspings. beat up the egg and mix it with the potatoes. and bake it ½ hour. and grate the raw potatoes. 1 pint of mashed potatoes. of potatoes well mashed. 1 gill of milk. POTATO CAKES 3 fair-sized potatoes.

Make a dressing of the oil. pass them through a potato masher into a hot dish. POTATO SNOW (a Pretty Dish).into a buttered pie-dish. POTATO SALAD (MASHED). dressing. 2 hard-boiled eggs. Any good salad dressing may be used. roll them in egg and breadcrumbs. make the mixture into little rolls 3 inches long. which will take from 10 to 20 minutes. Chop the whites of the eggs up fine. 1 small onion minced very fine. ½ pint of mashed potatoes. olive. make the mixture into rolls. pepper and salt to taste. if such is not handy. 2 tablespoonfuls of Allinson salad oil. Chop the whites of the eggs up very fine. let them soak with 3 tablespoonfuls of water. 1 small beetroot.” POTATO SAUSAGES. 1 dessertspoonful of finely chopped parsley. oil and lemon juice. and proceed as in “Potato Rolls. and garnish with parsley or watercress and beetroot. of butter. ½ a teacupful of milk. of potatoes. POTATO SURPRISE. 1 boiled Spanish onion. 3 tablespoonfuls of Allinson fine wheatmeal. and lemon juice to taste. Turn the mixture into a salad bowl or glass dish. 1 pint of mashed potatoes. and add this to the dressing. the yolk of egg. 3 teacupfuls of mashed potatoes. 1 teaspoonful of mustard. 2 hardboiled eggs. and fry them brown. a little nutmeg. and garnish with watercress and beetroot. Warm the butter until melted. form the mixture into sausages. Mash the yolks of the eggs and mix them with the lemon juice. with a coal-shovel made red hot. and bake it for 1 hour in a hot oven. and the thyme. mix all together. mashed potato. 1 pint of mashed potato. and egg well together. 1 oz. brush them over with a pastry brush dipped in Allinson nut-oil or hot butter and bake them on a floured tin until brown. and arrange alternate slices of egg and beetroot round the base of the potato snow. Mash the potatoes well with one of the eggs. 2 eggs well beaten. Brown the top with a salamander. 18 olives. pepper and salt to taste. and chopped whites of eggs well together. pepper and salt. Slice the potatoes. pepper. season with pepper and salt. 1-1/2 lbs. of cold mashed potatoes. Mix the mashed potatoes. POTATO ROLLS (BAKED). Chop up the onion fine. ½ a saltspoonful of nutmeg. add a little milk if necessary. POTATO ROLLS (Spanish). POTATO SALAD (2). letting the mashed potato fall lightly. 1 oz. and mix it with the mashed potatoes. salt. and piling it up high. add seasoning. Mix all well. Boil the potatoes till tender. milk. Serve with brown sauce and vegetables. 3 hard-boiled eggs. and a teaspoonful of powdered thyme. 2 tablespoonfuls of lemon juice and seasoning. of 43 . pepper and salt to taste. and add this. mix them with the onion and parsley. Stone the olives and chop them up fine. Slice the eggs and beetroot. mash the yolks of the eggs quite fine and mix them smooth with the lemon juice. 2 tablespoonfuls of Allinson salad oil. POTATO SALAD (1). and dress like any other salad. mix the meal. 4 medium-sized cold boiled potatoes. the yolk of 1 egg. and seasoning. turn the mixture smoothly into a salad bowl or glass dish. of butter (or Allinson nut-oil). or. 1 breakfastcupful of breadcrumbs. 1 egg well beaten. 2 lbs. and add this to the dressing. 1 teaspoonful of mustard. 2 oz. seasoning to taste. mustard. 1 dessertspoonful of sugar. 1-1/2 pints of mashed potatoes.

grease some patty pans. smooth the curry powder with a little water. POTATOES (MASHED)(another way). ¾ lb. creamy mass. of boiled carrots. fill them with the mixture. pepper and salt. let the potatoes go off the boil. 1 finely chopped English onion to 1 pound of potatoes. Let the potatoes cook gently until soft. 1 tablespoonful of finely chopped parsley. Let all simmer for 2 or 3 minutes. Fry the onion a nice brown in the butter. add lemon juice. To mash potatoes well they should be drained when soft and steamed dry over the fire. then turn them into a basin and pass them through a potato masher back into the saucepan. season with a little pepper and salt. beat up. taking care not to burn it. Serve with vegetables and any savoury sauce. of boiled potatoes. turn out. of grated cheese. POTATOES AND CARROTS. some Parsley. place them in a greased baking tin. and bake them in a moderate oven until golden brown. mix it well with the mashed potato. beat the eggs well and mix them with the vegetables. then thicken with the meal. piece of butter the size of a walnut. and add seasoning to taste. and serve very hot. 1 oz. pepper and salt to taste. 2 eggs. add seasoning. Mince the onion very fine and fry it a golden brown in the butter. flour them well. 1 oz. 44 . POTATOES (CURRIED). with little bits of butter on the top of the cakes. POTATOES À LA DUCHESSE. Butter 8 patty pans and line them with a thick layer of potato. of butter pepper and salt to taste. add a piece of butter the size of a walnut (or more according to quantity of potatoes). of butter. POTATOES (MILK). form the mixture into cakes. Slice the potatoes into a saucepan and pour the milk over them. 1 oz. add the fried onion and seasoning and a little hot milk. Mix all well with the seasoning. ¾ pint of milk. and a little hot milk. POTATOES (BROWNED). 1-1/2 lbs. and add the butter and seasoning. butter a mould. re-heat the whole again but do not allow it to boil. fill it with the mixture. place ½ a tomato in each. and bake them a nice brown. pepper and salt to taste. 6 good-sized potatoes parboiled. Mix the butter well with the mashed potatoes. ½ oz. to avoid the egg curdling. 1 large English onion. which should be previously smoothed with a little milk or water. a little nutmeg. 3 oz.butter. 1 teaspoonful of curry powder. POTATOES (MASHED). POTATO WITH CHEESE. pepper and salt. and mash all well through over the fire with a wooden spoon. bake the whole for ½ hour. Prepare potatoes as in “Milk Potatoes. Mash all well through. pour this over the potatoes. 1 pint of mashed potato. 1 pint of finely mashed potatoes. 1 egg with the juice of 1 lemon. and garnish with parsley. of butter. salt and lemon juice to taste. with a little of the parsley and a dusting of pepper and salt. Cover with mashed potatoes.” leaving out the parsley. and brown the patties in the oven. 1 dessertspoonful of fine wheatmeal. and serve. add the egg and lemon juice carefully. When the potatoes have been passed through the masher back into the saucepan. spread the butter on the top. of butter. adding hot milk as required until it is a thick. Mash the potatoes and carrots together. 4 tomatoes.

tie. and pour them over the potatoes. and a little meal. fill the potatoes with it. of potatoes. bake the potatoes till tender. of butter. beat them well with the vinegar. 1 ditto of finely chopped parsley. 1 oz. onion. pepper and salt to taste. a little Allinson wholemeal.Boil or steam potatoes in their skins. ¾ pint of milk. leaving ½ inch of potato wall all round. over this sprinkle pepper and salt. and seasoning. Serve with brown sauce. ½ lb. and fried brown. of grated Gruyère or Canadian cheese. a piece of butter the size of a walnut. scoop them out. 1 large apple. Let the potatoes simmer in the sauce for 10 minutes. thickened with Allinson fine wheatmeal. 1 oz. part of the butter. 1 tablespoonful of Allinson wholemeal. shake the whole well over the fire until thoroughly mixed. of small boiled potatoes. piece of butter the size of a walnut. POTATOES (SCALLOPED). add the milk and seasoning. POTATOES (STUFFED) (1). Scoop the potatoes out as in previous recipe. Slice the potatoes. fill them with the mixture. Chop the onion and apple fine and stew them (without water) with the butter. Then simmer a few minutes with the capers. sugar. Repeat this until the dish is full. 6 medium-sized boiled potatoes. break the eggs into it. Rub the inside of a basin with the garlic. butter a pie-dish. tie the halves together. 1-1/2 ozs. fill the potatoes. 1 dessertspoonful of vinegar. scoop them out. and season with pepper and salt. 1 clove of garlic. and bake them 10 to 15 minutes. pepper and salt to taste. tie them together. 1 dessertspoonful of finely chopped onion. of grated English onions. 1 breakfastcupful of milk. 1 teaspoonful of vinegar. 1-1/2 breakfastcupfuls of breadcrumbs. 1 lb. and serve them with brown sauce and vegetables. Let all simmer until the potatoes are tender. when soft. Halve the potatoes. 2 onions chopped fine. 3 eggs. POTATOES (SAVOURY). peel and slice them. Before serving mix into the sauce a spoonful of finely chopped parsley. and when the milk boils add the wheatmeal. pepper and salt. 1 oz. boil the potatoes till nearly tender. POTATOES (MILK) WITH CAPERS. and serve. 6 large potatoes. Slice the potatoes into the saucepan and let them stew gently for 15 minutes with the butter. some 45 . Return them to the saucepan. and bake for 1 hour. and bake them until done. put into it a layer of potatoes. pepper and salt to taste. of butter. POTATOES (STUFFED) (3). drain them and cut them in slices. of the onion. POTATOES (STUFFED)(2). 6 large potatoes. pour the milk over the whole. and seasoning. 1-1/2 lbs. When quite tender sift in enough breadcrumbs to make a fairly stiff paste. Make a sauce of milk. 1 dessertspoonful of sugar. pepper and salt to taste. 1 egg well beaten. 1 egg well beaten. leaving nearly 1 inch of the inside all round. also a little milk if necessary. Serve with vegetables and white sauce. 1 tablespoonful of finely chopped capers. 1 Spanish onion. pepper and salt to taste. 6 large boiled potatoes. Halve the potatoes as before. allspice. Make a stuffing of the other ingredients. a cupful of breadcrumbs. brush over with a little oiled butter. Mash the scooped out potato well up with the cheese. shaking them occasionally to prevent burning. and seasoning. ½ teaspoonful of allspice. add the egg. 1 teaspoonful of powdered sage. add the capers and vinegar. of butter. adding a very little milk it the stuffing should be too dry. and serve. butter.

POTATOES (TOASTED).POTATOES (STUFFED) (4). Halve the potatoes as before. tie the halves together. and put it over a clear fire. 1 egg well beaten. 6 large boiled potatoes. 46 . brush them over with oiled butter. fill the potato skins. scoop out most of the soft part and mash it up. adding the egg and seasoning. place them on a gridiron (if not handy. mix all up together. brush them over with the rest of the butter (oiled). of butter. Serve with vegetables and brown sauce. ½ oz. in a wire salad basket). Cut cold boiled potatoes into slices. Mince the onion very finely and fry it a nice brown with the best part of the butter. Brown the slices on both sides. and put them in the oven until well heated through. pepper and salt to taste. 1 large English onion.

and keep on stirring until it is a brown colour. When not too highly spiced or seasoned they help to prevent thirst. From a health point of view artificial sauces are not good. of apricot jam. The use of sauces is thus seen to be an aid to help down plain and wholesome food. according to taste). Remove the mace. and when they give up the use of flesh they are often at a loss for a good substitute. of BROWN SAUCE (2). BROWN GRAVY. pepper and salt to taste. boil it up and pass it through a sieve. re-heat. Stir in gradually enough boiling water to make the sauce of the thickness of cream. 1 lb. APPLE SAUCE. a blade of mace. APRICOT SAUCE. 1-1/2 oz. make it hot. and seasoning. acidity. but if made as I direct very little harm will result. This goes well with any plain vegetables. cut them up. but when food is changed by cooking many persons require it to be made more appetising. ½ a teaspoonful of mixed spice. and cook them with the water until quite mashed up. 1 oz. or skin eruptions of any kind. Brown Gravy. If the sauce should be lumpy. Melt the butter in a frying-pan over the fire. When foods are eaten in a natural condition no sauces are required. or not at all by those who are troubled with heartburn. the juice of ½ a lemon. and when made with the liquor in which vegetables have been boiled they retain many valuable salts which would otherwise have been lost. of apples. and being fluid they cause the food to be more thoroughly broken up and made into a porridgy mass before it is swallowed. brown this. strain it through a gravy-strainer. ½ lb. with pepper and salt to taste. then add boiling water. Eat with vegetables or savouries. or Herb Gravy must be used with great caution. boil the sauce up. The water in which vegetables (except cabbage or potatoes) have been boiled is better for making sauces than ordinary water.sugar (or more. add sugar and spice. as it is called. Serve hot or cold. BOILED ONION SAUCE. ½ a teaspoonful of Allinson cornflour. Put a tablespoonful of butter or olive oil into a frying-pan or saucepan. Fried Onion Sauce. BROWN SAUCE (1). A little mushroom or walnut ketchup may be added it desired. Pare and core the apples. dredge in a tablespoonful of Allinson fine wheatmeal. Add the lemon juice. and let the sauce simmer for 20 minutes. as they supply the system with fluid. and pour the sauce over the onions. Rub the apples through a sieve.” but plenty of boiled and chopped onions are mixed in it. This is made as “Wheatmeal Sauce. and thicken it with the cornflour. biliousness. Dilute the jam with ½ pint of water. and serve. SAUCES Flesh-eaters have the gravy of meat to eat with their vegetables. 1 gill of water. Sauces may be useful in more ways than one. 1 oz. 47 . of Allinson fine wheatmeal. Can also be served cold. stir into it the meal. of butter. the mace.

Warm up the sauce again. 1 good tablespoonful of vinegar. otherwise make as “Wheatmeal Sauce. and stew them in ¾ pint of water until quite tender. Let the whole simmer for 5 to 10 minutes.” Add capers. ¾ pint of half milk and water. and salt to taste. add the milk. CAPER SAUCE. and seasoning. Cook the ingredients for 10 minutes.2 tablespoonfuls of Allinson fine wheatmeal. ½ pint of milk. Melt the chocolate over the fire with 1 tablespoonful of water. and cook 10 minutes after adding them.” adding 1 tablespoonful of finely chopped capers before the egg is stirred in. 1 oz. of sugar. but do not allow it to boil. and apple. Brown the meal with the butter. CHOCOLATE SAUCE. ½ pint of both white and red currants. or macaroni batter. 48 . This goes very well with plain boiled macaroni. 1 teaspoonful of Allinson cornflour. salt to taste. ½ oz. and brown. 1 teaspoonful of Allinson fine wheatmeal. 3 English onions. add the sauce to this. adding the curry and salt. brown the meal in the saucepan in the butter. and stir well. 3 bay leaves. Fry the onions in the butter until nearly brown. of butter. a pinch of mint and sage. add the meal. When quite soft rub the vegetables well through a sieve. Let the sauce go off the boil. and let these ingredients cook a few minutes. 2 tablespoonfuls of Allinson fine wheatmeal. 1 dessertspoonful of Allinson fine wheatmeal. vinegar. &c. add the butter and seasoning. bay leaves. and salt. The same as “Egg Sauce. 1 good cooking apple. Leave out the onions. Grate the onion into the water. Thicken the sauce with the meal. when it boils add the cornflour and vanilla. 1 gill of water. ½ a teaspoonful of cornflour. or macaroni with turnips. juice of ½ lemon. 2 ozs. of butter. beat it up. butter. pepper and salt. of butter (or oil). CURRY SAUCE (BROWN). 1 onion. ½ oz. a little burnt sugar. add a little more water if necessary. add curry. carrot. Boil the milk and water. and boil it up before serving. EGG SAUCE. taking care not to curdle it. 1 carrot. CURRY SAUCE (2). add gradually and gently the egg. and thicken the sauce with the cornflour. 1 bar of Allinson chocolate. and serve. and colour with burnt sugar. CURRANT SAUCE (RED & WHITE). add water enough to make the sauce the thickness of cream. ½ pint of water. Thicken the sauce with the cornflour. and let it simmer for a few minutes. 1 even teaspoonful of curry. Boil the sauce up. rub the fruit through a sieve. and seasoning. Chop up the onions. 1 teaspoonful of curry powder. and serve. reheat it. 1 teaspoonful of curry powder. return to the saucepan. EGG CAPER SAUCE. Let all simmer 15 to 20 minutes. strain the sauce. 1 egg. of butter. beat the egg up with the lemon juice. Serve hot or cold. ½ teaspoonful of cornflour. of butter. ½ a lemon (peeled) cut in slices. 1 English onion chopped fine. 6 eschalots chopped fine. pepper and salt to taste. add the curry. return the sauce to the saucepan. add as much water as required to make the sauce the consistency of cream. lemon. add the eschalots. ½ oz. strain. and which should simmer a few minutes. 1 oz. CURRY SAUCE (1). ½ teaspoonful of vanilla essence.

EGG SAUCE WITH SAFFRON. FRENCH SAUCE. the juice of a lemon. Chop the vegetables up fine. and thicken the 1 good teaspoonful of mustard. To easily dissolve the saffron. MUSTARD SAUCE. but do not let it boil. ½ pint of milk. ½ pint of water. add salt. 1 teacupful of vinegar. add the salt. Heat it up. Boil the water. 1 oz. and then adding the curdled mixture. pepper and salt to taste. 2 tablespoonfuls of grated horseradish. add the mustard. ½ pint of oil. 1 oz. and mix all well. add it gradually. and salt. Be sure to make it in a cool place. ½ pint of milk and water. flour. of butter. onion. beat up the egg. Let all simmer for ½ an hour. Brown the wheatmeal with the butter in the saucepan. which should be quite cold. and proceed as in “Orange Froth Sauce. It you follow directions the sauce may curdle. pepper and salt to taste. Chop fine an onion. MINT SAUCE. add Allinson fine wheatmeal. ½ oz. 1 egg. sauce with the meal rubbed smooth in a little cold water. MAYONNAISE SAUCE. 1 teaspoonful of Allinson fine wheatmeal. taking care not to curdle the sauce.” FRIED ONION SAUCE. should this ever happen. vinegar. and serve. and after having allowed the sauce to cool a little. 1 tablespoonful of vinegar. then add the vinegar and seasoning. and fry them in the butter. and let the sauce soak at least 1 hour before serving. and see that the latter dissolves thoroughly. Mix all the ingredients well. and make into a sauce like brown gravy.” and add mixed herbs a little before serving. and serve. ½ teaspoonful each of mustard. and mustard. and thicken with the cornflour. Stir the sauce until it boils. cook for two minutes. 1 tablespoonful of sugar. and so on alternately until the sauce is finished. and horseradish for a few minutes. Add seasoning. butter. 1 dessertspoonful of Allinson fine wheatmeal. Boil the milk and water with the saffron. 1 teaspoonful of cornflour. do not waste the curdled sauce. fry. Place the yolks in a basin. turnip. some essence of vanilla or any other flavouring. sugar. a little thyme. eggs. and then serve. boil up. 1 dessertspoonful of Allinson fine wheatmeal. also to stir one way only. and salt. drop by drop. let all simmer for a few minutes. Make like “Brown Gravy. 2 oz. sugar to taste. 1 dessertspoonful of Allinson fine wheatmeal. pepper. adding the thyme. 49 . continue with the oil. return it to the saucepan. into which the meal has been rubbed smooth. HORSERADISH SAUCE. 2 eggs. when the sauce begins to thicken stir in a little of the lemon juice. Stir in the oil very gradually. Mix the milk. of butter. stirring in a little fresh oil first. or eschalots. 1 teaspoonful of sugar. vinegar and salt to taste. salt to taste. HERB SAUCE. work them smooth with a wooden spoon. and flavouring. a pinch of saffron. the yolk of 1 egg. rub the sauce through a sieve. 1 heaped-up tablespoonful of finely chopped mint. ½ pint of water. it should be dried in the oven and then powdered. each of carrot. When slightly browned add ¾ pint of water. 1 teacupful of water. MILK FROTH SAUCE. but start afresh with a fresh yolk of egg. pepper. butter.

1 gill of water. stir again over the fire until the sauce has thickened a little. some water. stone and chop 8 Spanish olives. ROSE SAUCE. then add the eggs. butter. Chop up the onion and fry it a nice brown. PARSLEY SAUCE. 1 onion. Make a white sauce. 2 eggs. 2 eggs. Serve immediately. heat it up and thicken it with the meal. butter and seasoning. if necessary. remove from the fire. Rub the sugar on the rind of one of the oranges until all the yellow part is taken off. and stir the sauce over the fire until thickened. 4 large lumps of sugar. add a little more water if the juice is not ½ pint. beat up the yolk of egg. Make a sweet white sauce. 4 oz. RATAFIA SAUCE. put the mixture over the fire in an enamelled saucepan. ½ a teaspoonful of cornflour. The juice of 2 oranges. Chop the onions up fine. add to the orange juice enough water to make ½ pint of liquid. Mix smooth the cornflour in 8 tablespoonfuls of water. of ratafias. 3 carrots. 1 teaspoonful of white flour (not cornflour). and sugar. return it to the saucepan. a teaspoonful of Allinson fine wheatmeal. cook them gently in 1 pint of water with the onion and seasoning until quite soft. Make a white sauce.” This sauce can be made with any kind of fruit juice. as it would then be spoiled. but do not let it boil. cut up the carrots into small dice. ½ pint of milk. Bruise the ratafias and put them in a stewpan with the milk. do not allow the sauce to boil.” but some finely chopped parsley is added five minutes before serving. and proceed as for “Orange Froth Sauce. and serve. the eggs previously beaten. add the milk. and flavour it with 2 tablespoonfuls of orangeflower water. let it boil. flour. let it simmer for five minutes. 1 teaspoonful of white flour. pepper and salt to taste. and add to it a handful 50 . This is made as “Wheatmeal Sauce. a little nutmeg. 1 large Spanish onion. and flavour with 2 tablespoonfuls of rosewater. 1 oz. SAVOURY SAUCE. ORANGE FLOWER SAUCE Make a sweet white sauce. allow it to get cold. mix this well with the sugar. Smooth the meal with a little water. and when the milk has cooled a little stir it in carefully. and the flour smoothed with a very little water. serve at once. Boil the raspberries in the water for 10 minutes.OLIVE SAUCE. then strain through a cloth or fine hair sieve. and cook them in the water until tender. and whisk it well until quite frothy. then rub the sauce through a sieve. of butter. SORREL SAUCE. 3 oz. ORANGE FROTH SAUCE. ½ pint of raspberries. add them to the sauce. 1 gill of water. and let it cook a few minutes before serving. sugar to taste. thicken the sauce. pepper and salt to taste. ORANGE SAUCE 2 oranges. RASPBERRY FROTH SAUCE. 1 dessertspoonful of Allinson fine wheatmeal. add this to the juice when hot. sugar to taste. take the juice of both the oranges and add it to the sugar. ONION SAUCE. ½ pint of milk. the yolk of 1 egg.

mix the meal smooth with the rest. Eat with vegetables or savoury dishes.of finely chopped sorrel. juice of ½ a lemon. Bring part of the milk to the boil. Boil the milk. and serve with the pudding. in ½ pint of water for 15 minutes. Add a little butter. boil up again. and add ½ teaspoonful of mixed spice before serving. 1 good dessertspoonful of Allinson fine wheatmeal. which should he smoothed well with a little cold water. 1 dessertspoonful of Allinson fine wheatmeal. 1 dessertspoonful of Allinson fine wheatmeal. WHITE SAUCE (2). sugar to taste. of butter. 1 teaspoonful of sugar. add the butter. and salt. SPICE SAUCE. let it simmer a few minutes. Mix milk and water together in equal proportions. 1 small onion. mix the meal smooth in the rest of the milk. cook with water and finely chopped onions. Mix this with the boiling milk and water. TOMATO SAUCE (2). of butter. WHITE SAUCE (1). thicken it with the meal. WHITE SAUCE (SAVOURY). and serve. let it simmer 2 or 3 minutes. Strain the sauce and return it to the saucepan. add a grated onion. a small piece of butter. add the butter and seasoning. and salt. Let the tomatoes cook gently for 10 minutes. add the lemon juice. then rub them well through a strainer. add a little pepper and salt to taste. add this to the boiling milk and keep stirring until the sauce has thickened. strain it through a gravy strainer. and serve. 51 . pepper. pepper and salt to taste. thicken with Allinson fine wheatmeal made into a paste with water. pepper and salt to taste. Make a sweet white sauce. WHEATMEAL SAUCE. pepper and salt to taste. ½ oz. ½ pint of milk. adding the butter and seasoning. and let it thicken. add sugar and vanilla. ¾ pint of milk. Return the liquid to the saucepan. a tablespoonful of Allinson fine wheatmeal. and boil. 1 lb. and when it boils thicken the sauce with the meal. Cook the mushrooms and onion. boil up. For tinned tomatoes a teacupful of water is sufficient. a little vanilla essence. when done rub through a sieve. thicken it with the cornflour previously smoothed with a little water. re-heat. TOMATO SAUCE (1). rub a little Allinson fine wheatmeal into a paste with cold water. a dessertspoonful of Allinson cornflour or potato flour. and flavour with vanilla or almond essence. and thicken the sauce. Eat this with vegetables. and pour it into a warm sauce-boat. ½ oz. and serve. Let the sauce simmer for a minute. of mushrooms. size of a nut. If fresh tomatoes are used. chopped fine. of fresh ones. cook for 3 to 4 minutes. ½ a canful of tinned tomatoes or 1 lb. slice them and set them to cook with a breakfastcupful of water. Let it cook gently a few minutes after adding the meal. TARTARE SAUCE. pepper. Cut up fresh or tinned tomatoes. Boil ½ pint of the milk with sugar. ¾ pint of milk.

Some apples require much more water than others. 3 oz. turn out and serve with sauce made of raspberry jam and water. Have ready a wellbuttered pie-dish. if the rice will not turn out easily. Cut very thin slices of bread and butter. Allinson wholemeal bread. Place a layer of apples over the buttered bread. pour the mixture in (not filling the dish more than three-quarters full). butter a mould. sugar to taste. add the other ingredients gradually. and bake in a slow oven 52 . Put the apricots into a saucepan. and butter. Whip the whites of the eggs to a stiff froth. of butter. ½ pint of milk. 3 oz. ½ lb. some raspberry jam. cream. Warm the milk. and flavour. and add the sugar and 2 tablespoonfuls of cream or milk. milk. 2 tablespoonfuls of sifted sugar. pour the milk over. 1 pint of milk. When they are soft. Turn the pudding out and serve cold. 2 lbs. Pour the mixture into a wetted mould and bake in a hot oven with a cover over the mould for ½ an hour. and the almonds and sugar. strain the custard into the dish. Cook the rice. let it get cold. beat up the eggs with the sugar. of castor sugar. 2 eggs. pour in the rice. vanilla flavouring. Pare. line a buttered pie-dish with them. Turn out. sugar to taste. of ground sweet almonds. 3 eggs. and butter some cups. and let them simmer with a little sugar for ½ an hour. ½ oz. ½ lb. sugar. Dip the mould into hot water for ½ a minute. serve either hot or cold. and almonds until the rice is BAKED CUSTARD PUDDING. Mix with them the sponge cakes crumbled. of almond paste. of blanched and chopped almonds. and the eggs well beaten. Bake from ¾ hour to 1 hour. of ground sweet almonds and a dozen bitter ground almonds. 1 heaped up teaspoonful of ground cinnamon. 1 oz. and ratafia flavouring. 1 tin of apricots. finishing with a layer of bread and butter. Have a pie-dish lined at the edge with baked paste. which will take from 40 to 50 minutes. 1 teacupful of mixed currants and sultanas. 4 eggs. 2 oz. and serve with sweet sauce. of ground bitter almonds. and bake the puddings for about 20 minutes. ¼ lb. warm the butter. of butter. 4 oz. Turn them out on a dish. ALMOND PUDDING (1). butter. and cut up the apples and set them to cook with 1 teacupful of water.PUDDINGS quite tender. and bake in a moderately hot oven until a knitting needle pushed through comes out clean. Beat the eggs up with milk and pour it on the apricots. and repeat the layers of bread and apples until the dish is full. mix them lightly with the well-beaten yolks. 2 eggs. ALMOND PUDDING (2). mix the almonds with this. 2-1/2 pints of milk. half fill them. grate a little nutmeg over the top. nutmeg. sift the cinnamon over it evenly. take them off the fire and beat them with a fork. add the fruit picked and washed. 1 teaspoonful of cinnamon. of rice. of cooking apples. ALMOND RICE. APPLE CHARLOTTE. Mix well. the cinnamon. APRICOT PUDDING. With a spoonful of water make the ground almonds into a paste. 6 sponge cakes. core. sugar.

3 oz. of currants. Fill a greased pudding basin with slices of Allinson bread. of breadcrumbs. and let them soak for ½ an hour. 1 dessertspoonful of sugar. of sugar. of cornflour. a little grated nutmeg BREAD SOUFFLÉ. 1 teaspoonful of ground cinnamon (or any other flavouring preferred). 5 eggs. and boil for 2 hours. BIRD-NEST PUDDING. 1 lb. cored. and the apples pared. turned out of the basin. butter a pie-dish. Soak a 1d. Stir the mixture over the fire for about 8 minutes. Soak the barley overnight. 3 eggs. 1 oz. 6 medium-sized apples. ¼ lb. 1 wineglassful of rosewater. BELGIAN PUDDING. 5 oz. for 1 hour. the rind of ½ a lemon and some almond or vanilla essence. 1 pint of milk. 2 tablespoonfuls of orange or rosewater. BREAD AND JAM PUDDING. pour into a mould. Pour the mixture into a buttered dish. of butter. of sultanas. and bake the pudding until the custard is set. 53 . and the lemon rind added. Mix all the ingredients. Serve with a sweet sauce. 2 oz. Remove the apples from the saucepan and place them in a pie-dish without the syrup. of ground almonds. Pare and core the apples. Mix in lastly the whites of the 3 eggs whisked to a stiff froth. and the hot milk. and boil them in 1 pint of water. and boil it in 3 pints of water for 3 hours. until the dish is full. and bake the pudding for ½ an hour. of apples. 3 oz. When quite tender. sugar to taste. ½ lb. BARLEY (PEARL) AND APPLE PUDDING. sugar. put the butter in bits over the top. 3 eggs. whip the whites of the eggs to a stiff froth and add them to the rest. sweeten and flavour it to taste. French roll in ½ pint of boiling milk. a little chopped peel. 4 eggs well beaten. 1 quart of milk. each slice spread thickly with raspberry jam. Beat up the yolks of the eggs and add them to the cooked batter. 4 eggs. of pearl barley. BATTER JAM PUDDING. lemon rind. boil up and pour this over the jam and bread. Serve in the pie-dish with stewed rhubarb. Serve either hot or cold. of sugar. of Allinson wholemeal bread. sweetened with 2 oz. 4 chopped apples. and stir into it the smooth paste. then add ¼ lb. Soak the bread in the milk until perfectly soft. mix all thoroughly. of sugar. finishing with the batter. Beat the eggs well. 3 oz. and chopped fine.for ½ an hour. of Allinson fine wheatmeal. the yolks of 3 eggs. until they are beginning to get soft. BATTER PUDDING. make a custard by dissolving 1 tablespoonful of cornflour in 1 pint of milk well beaten. ¾ lb. of Allinson fine wheatmeal. sugar to taste. 3 oz. BREAD PUDDING (STEAMED). 1 pint of milk. Rub the cornflour and meal smooth with a little of the milk. 2 oz. pour the custard over the apples. 1 pint of milk. let it stand 1 hour. ½ lb. add the sugar. the grated rind of a lemon. well beaten. some raspberry or apricot jam. ¼ oz. of butter (oiled). of butter. then turn it into a basin to cool. and zest of lemon. and bake for 1 hour. pour in a layer of the batter. then boil for 1 hour covered with a pudding cloth. and bake about ¾ hour. and so on. 1 pint of milk. Heat the milk and make a custard with the eggs. then spread a layer of jam. Turn into a buttered mould and steam the pudding for 1-1/2 to 2 hours. bring the rest to boil with the butter.

¼ lb. as preferred. of Allinson bread cut in thin slices. Pour into the mould. CABINET PUDDING (3). Steam the pudding for 1 hour. 2 tablespoonfuls of syrup. When the mould is nearly full. sugar to taste. Beat up 1 or 2 eggs. 1 pint of milk. vanilla flavouring. and dried. add it to the rest of the ingredients. and some raspberry jam. which should be previously well washed. and pour over the buns. add the grated carrots. 3 eggs. add the fruit. picked. then stand for 2 hours. add some jam. 4 or 5 sponge cakes. Turn it out carefully. CABINET PUDDING (2). 2 oz. 2 oz. and mix them lightly with the rest. cover with a plate. 4 oz. ratafias. moderate oven for 1 hour. and serve with jam or sauce round it. break up the sponge cakes and fill the mould with layers of sponge cake. put them in a dish. Mix the porridge with enough hot milk to make it into a fairly thick batter. 1 heaped-up teaspoonful of cinnamon. &c. of ratafias. add to the milk and sugar. Boil the milk and pour it on the eggs. and sugar. beat the mixture up with the yolks of the eggs. and mix them all well together. citron peel. ½ pint of milk. let it cool a little. Soak the bread as directed in above recipe. press the ratafias all over it. CABINET PUDDING (1). bake for 1 hour in a moderate oven. Scrape and grate the carrots. Butter a pint pudding mould and decorate it with preserved cherries. 1 egg to a breakfastcupful of the batter. of chopped almonds. 1 teaspoonful of cinnamon. and lay in the sponge cakes cut in slices. and bake the pudding in a CARROT PUDDING. pour over the mixture the custard of milk and eggs with the flavouring added.. Butter a pie-dish with the rest of the butter. 3 large carrots. 1-1/2 pints milk. taking care not to let the water boil into it. beat the eggs well. pour the whole into a well-buttered pie-dish and bake the Soufflé for ½ an hour in a brisk oven. eggs and milk as in Bun Pudding. serve immediately. 2 oz. a few drops of almond essence. scattering a few cherries between the layers. 4 eggs. and the cinnamon. and serve with sauce. and sugar to taste. CANADIAN PUDDING. serve with lemon sauce. dried cherries. 54 . sugar. pour the mixture into a buttered mould. Butter a mould. add to it 2 tablespoonfuls of raisin wine and pour over the cakes. 2 oz. make a batter of the other ingredients. beat the whites of the eggs to a stiff froth. 1 breakfastcupful of currants and sultanas mixed. ¾ pint of milk. Make a pint of custard with Allinson custard powder. Butter a mould and decorate it with the cherries and citron cut into fine strips. bake 1 hour in a buttered piedish. of Allinson fine wheatmeal.add sugar and the rose or orange water. 3 eggs. BUCKINGHAM PUDDING. 2 oz. well beaten. To use up cold stiff porridge. then put in more ratafias and sponge cakes until the mould is almost full. serve with wine sauce. almonds. steam the pudding carefully for three-quarters of an hour. stirring it well into the batter. and steam the pudding for 2-1/2 to 3 hours. 8 stale sponge cakes. 2 oz. Cover it with buttered paper and steam for about 1 hour. or steam for 1-1/2 hours. 3 eggs. 3 stale 1d. BUN PUDDING. ratafias. then fill the basin with layers of sliced sponge cakes and macaroons. Cut the buns in thin slices. of butter. ½ lb. and jam. add sugar and flavouring. buns. Dissolve part of the butter. Beat the yolks of the eggs well together and the whites of 2 eggs.

of ratafia. Dissolve half the chocolate in a saucepan with 2 tablespoonfuls of water. put into it a layer of sponge cake. Place the yolks of the eggs in the pan. 3 eggs. Turn out and serve hot. ¼ pint of cream. add it to the boiled chocolate. Break the eggs. and steam the pudding 1-1/2 hours. 3 large bars of chocolate. white of 1 egg. Boil up the milk and stir over the fire until it comes clean from the sides of the pan. 1 oz. Let all simmer for 10 minutes. Serve with white sauce poured round. Pour the mixture into a wetted mould. add the vanilla and mix it well through. wheatmeal flour. of castor sugar. of sugar. currants. sift the chocolate into the whipped cream. 7 oz. of butter. bitter almonds (ground). 1 pint 55 . next spread some of the dissolved chocolate. of milk. and decorate it with almonds. 1 oz.CHOCOLATE ALMOND PUDDING. split. Smooth the potato flour. chopped sweet almonds. 1 lb. 8 sponge cakes. 1 heaped-up tablespoonful of cocoa. pick. repeat until you finish with a layer of sponge cake. turn out when cold. 1 lb. the whites beaten up stiffly. whisk the whites and yolks separately. and 1 teaspoonful of sifted sugar. rub the butter into the breadcrumbs. of ground sweet almonds. 3 eggs. ½ lb. and steam for 1 hour. Turn the sponge cake mould into a glass dish. ½ lb. ¼ lb. and cocoa with some of the milk. flour. and serve plain. ¼ lb. ½ pint of milk. 2 oz. and dry the fruit. 2 oz. 1 pint of milk. ½ lb. shelled and ground Brazil nuts. raisins (stoned). ¼ lb. Beat up the yolks of the eggs and stir those in. 3 inches of stick vanilla. or with cold white sauce. boil the milk and pour it over them. chopped fine. 1 lb. turn the whole into a buttered mould. 8 eggs. and butter together. 1 dessertspoonful of vanilla essence. ¼ lb. breadcrumbs. with the rest of the milk mix the wholemeal smooth. add the vanilla essence. Three large sticks of chocolate. boil it up and thicken it with the smoothed ingredients. and the cocoa. piece of vanilla 3 inches long Dissolve the chocolate in ¾ of the pint of milk. mix in the whites. Pour the mixture into pie-dishes. then remove it from the fire and let it cool a little. 1 quart of milk. the almond meal. chopped apples. add the whites of the eggs last. sugar. ½ oz. Wash. and when they are well stirred in. Mix the chocolate. CHRISTMAS PUDDING (1). and sugar to taste. stir frequently. of grated Allinson chocolate. when the chocolate is quite dissolved remove the vanilla. of Allinson fine wheatmeal. and mix all the ingredients CHOCOLATE PUDDING (STEAMED). beating the mixture all the time. Break the sponge cakes into pieces. 1 lb. the sugar. Grate the rest of the chocolate. mixed spice. whip them well. and flavour it with 1 inch of the vanilla. mixed peel. CHOCOLATE TRIFLE. butter. of flour. 6 eggs. ½ lb. 7 oz. of potato flour. Have ready a wetted mould. of almonds blanched and chopped. spread the chocolate cream over it evenly. whip the whites to a stiff froth and mix these well through. Add sugar to the rest of the milk. mash them well up with a spoon. CHOCOLATE PUDDING. 2 oz. 3 oz. sugar. and stir the mixture over the fire until it detaches from the sides of the saucepan. whip the cream with the whites of eggs. vanilla. first add the yolks to the pudding. and bake the puddings the same way as almond puddings. then take it out and let it cool. beat up the eggs. 1 dessertspoonful of vanilla essence. taking care not to fill them to the top. of Allinson fine wheatmeal. 1 lb. CHOCOLATE MOULD. 1 lb. of Allinson cocoa. Put into a buttered basin. sprinkle with almonds and ratafias.

if the mixture is too dry. 3 eggs. and bake as above. First mix all the dry ingredients. and cut up fine the mixed peel. Mix the breadcrumbs. of mixed peel. beat up the eggs. of stoned muscatels. currants. and boil the puddings from 8 to 12 hours. 3 oz. Wash and pick the currants and sultanas. COCOANUT PUDDING (1). mixing all well. the sugar. wash and stone the raisins. nearly fill them with the mixture. 1 doz. 1 grated fresh cocoanut.together. sultanas. ¾ lb. ½ lb. This is a plainer pudding. of butter. each of wholemeal breadcrumbs. CHRISTMAS PUDDING (2). of mixed spice. Boil the bread in the milk until it is quite soft and mashed up. then beat well the eggs and add them. sugar. 3 eggs. and boil for 12 hours. then add the cocoa. 4 oz. at the last stir in the apple sauce. bitter almonds. 3 oz. Pour as much milk as is necessary to moisten the mixture sufficiently to work it with a wooden spoon. sugar. whip the whites of the eggs to a stiff froth. vanilla to taste. cocoanut. and mix all well. Fill buttered pudding basins with it. and some milk. add these to the mixture just before turning the pudding into a buttered pie-dish. 8 eggs. ½ lb. ½ lb. 1 lb. candied peel. butter. 3 eggs. and Brazil nut kernels. moist sugar. 3 oz. blanch and chop fine the almonds. and grated carrots. pour in the mixture. and dry the fruit. 1 pint of milk. Rub the butter into the meal and breadcrumbs. ½ lb. wholemeal breadcrumbs. chopped small. Have ready buttered pudding basins. ½ lb. 56 . then beat the whites of the eggs to a stiff froth. of butter. bake until golden brown. sultanas. and sugar to taste. sweet almonds. add the yolks of the eggs. ¼ lb. and sweet almonds and butter. 1 lb. of stale Allinson bread. tie pudding cloths over the basins. the milk of it. chop fine the nut kernels. muscatels. each of raisins. wash and stone the raisins. and serve with white sauce. currants. and Brazil nuts. Butter a pie-dish. well beaten. mix all the ingredients together. Rub the butter into the wholemeal flour. add these. and vanilla. 10 oz. Rub the butter into the breadcrumbs. of Allinson bread. Fill some greased basins with the mixture. and sugar. cover with buttered paper. each of moist sugar. smoothed with a little hot water. raisins. 1 pint of milk. COCOA PUDDING. 1 tablespoonful of Allinson cocoa. and chop fine the Brazil nuts. breadcrumbs. ½ lb. Bake the pudding in a buttered dish of an hour. its milk. CHRISTMAS PUDDING (3). Allinson fine wheatmeal. 1 teaspoonful of spice. ½ lb. stone the raisins. and 1 teacupful of apple sauce. of sugar. 1 oz. and the butter (oiled). which will agree with those who cannot take rich things. COCOANUT PUDDING (2). of spice. of fresh grated cocoanut. ½ oz. and some milk. Let the mixture cool a little. of Allinson breadcrumbs. and tie over pudding cloths. 12 oz. 8 oz. 1 pint of milk. add the cocoanut. Allinson fine wheatmeal. well beaten. 2 oz. mixing all well together. place a few little pieces of butter on the top. and add as much milk as is required to moisten the mixture. Wash and pick the currants and sultanas. currants. Boil the puddings for 8 hours. chopped apples. cover with pieces of buttered paper. ½ oz. each of raisins. of sifted sugar. add the yolks of the eggs. pick. 6 eggs. chop or grind the almonds. wash. Soak the bread as for the savouries. 4 beaten- COLLEGE PUDDING. CHRISTMAS PUDDING (4). up eggs. Boil the pudding in a buttered mould for 8 hours. add a little milk.

sugar to taste. and bake all for 20 or 30 minutes in a moderate oven. Butter a cake tin.. and rub through a heated gravy strainer over and around the pudding. then serve at once. ½ lb. let them cool a little. and vanilla or other flavouring. 1 quart of milk. 1 large cupful of fine breadcrumbs. prepare 1 pint of custard according to recipe on page 75. and sugar to taste. and while still hot pour into the basin over the cakes. A teacupful of Allinson fine wheatmeal. 2 oz. make very hot. Mix the flour and custard powder to a smooth. oil the butter and mix it with the other ingredients. turn out. then pour into a greased pie-dish and brown slightly in the oven. and eat with boiled custard. FEATHER PUDDING. break up the remainder of the cakes and mix with the chopped almonds. of currants. before serving decorate the top with some apricot or other jam. CUSTARD PUDDING. stir briskly.. of giant sago. 2 cupfuls of stewed and stoned plums (or the same quantity of any other fruit). until quite soft. take 1 teacupful of apricot jam. add to it 1 gill of water. thin paste. beat up the eggs. beat up the eggs with the milk. 2 oz. have ready a greased pie-dish. 2 oz. 1 tablespoonful of sugar. and bake the pudding until nicely brown. 2 oz. Proceed as for a blancmange. and 2 well-beaten eggs. pour in the mixture. of candied fruit. not disturbing the fingers round the edge. sugar to taste.Twelve sponge fingers. turn out on to a glass dish to serve. some raspberry and currant jam. spread a layer of jam. GIANT SAGO PUDDING. Gently cook the rice with the lemon peel in the milk. of butter. letting each one overlap the other and cut the tops level with the basin. let it cool a little and mix with it the eggs. of rice. a pinch of salt. and the remainder of the candied fruits chopped finely. and mix them well with the rest. adding the sugar and cinnamon. Mix the crumbs and fruit in a bowl. 2 oz. and add a teacupful of fresh milk. 4 oz. serve with apricot sauce poured over and around. 3 eggs. the rind of ½ a lemon. 2-1/2 pints of milk. of ratafia biscuits. Bake the pudding for ¾ of an hour. One dessertspoonful of flour. of Allinson fine wheatmeal. cover with a plate and put a weight on the top. of butter. of butter. ½ a teacupful of sifted sugar. and 1 oz. Beat steadily for 15 minutes. when the ingredients are cooked. when quite boiling pour it into the powder. decorate the bottom with a few slices of the bright coloured fruits. CUSTARD PUDDING WITHOUT EGGS. with a few tablespoonfuls of the milk. in the basin. place a layer of rice into it. To make the sauce. of sultanas. let stand all night in a cold place. 1 pint of milk. Butter thickly a pint and a half pudding basin. and repeat until the tin is full. well beaten. and 2 oz. and mix it with the rest of the pudding. 3 eggs. whisk well together. split the sponge fingers and arrange them round the sides of the basin. 1 pint of milk. FRUIT AND CUSTARD PUDDING. fill a well-greased tin about three-parts full. blanched almonds. &c. 2 oz. one packet of Allinson custard powder. &c. of cornflour. the ratafias crushed. 57 . 2 oz. 2 oz. boil the rest of the milk with the sugar and butter. and bake in a moderate oven for 35 minutes. of Allinson fine wheatmeal. hot or cold. 1 teaspoonful of ground cinnamon. 1 EMPRESS PUDDING. and 1 pint of custard made with Allinson custard powder. finishing with the rice. carefully fill the basin with this mixture. 1 oz.

and let it brown lightly in the oven. Before turning the pudding out. Serve immediately. well beaten. 10 oz. ½ pint of milk. taking care that no water boils into it. of golden syrup. drain. Pour half of the mixture into a pie-dish. mixing all well. 1 pint of milk. 1 quart of milk. 2 oz. eggs. stir frequently. GOOSEBERRY SOUFFLÉ. then the batter without mixing them. gently cook the greengages in the water with the kernels and sugar. ½ a teacupful of water. Let the mixture cook gently for 5 minutes. 58 . ½ lb. Boil the milk. meanwhile beat the whites of the eggs to a stiff froth. HASTY MEAL PUDDING (1). put over the batter a piece of buttered paper. ½ pint of milk. cut and arrange the citron in the bottom of it into a star. 3 eggs. adding a little castor sugar. and milk. if necessary. the fruit and sugar. Make a batter with the meal. Pour the mixture into a well-greased dish. Bake the mixture in a moderate oven until set. spread a layer of jam over it. 1 lb. 5 oz. 3 tablespoonfuls of ground rice. let it set in the oven. sugar to taste. lay this over the Soufflé’ a few minutes before it is quite done. 3 eggs. of butter. GREENGAGE SOUFFLÉ.quart of milk. pour in the batter.) This pudding is very much liked and easily made. mix the meal smooth with the rest of the milk. of Allinson fine wheatmeal. castor sugar to taste. rub the fruit through a coarse sieve and place it into a pie-dish. dip the pudding basin in cold water for 1 minute. Soak the sago in cold water. with 1-1/2 pints of the milk for 2 hours. add this. of Allinson fine wheatmeal. 1 egg. of ground rice. of golden syrup. 4 eggs. Stew the gooseberries with ½ a teacupful of water until quite soft. draw the saucepan to the side. and cook in a double saucepan. Butter a mould. tie a cloth over it. and when it has ceased to boil add the egg well whipped. adding a little water. beat the yolks of the eggs well. and bake the Soufflé’ for ½ an hour in a brisk oven. and bake it in the oven until set or slightly brown on the top. draw the saucepan from the fire and stir in the yolks of the eggs and then the whites beaten to a stiff froth. and pour them over the gooseberries. mix them with the milk previously heated. stir it into the ground rice. of citron peel. a few drops of almond flavouring. and cook it gently for another 15 minutes: then pour the pudding into a pie-dish. tie up with a cloth. 3 pints of gooseberries. ½ pint of milk. 2 oz. Soak the sago with the boiling milk until quite soft. if possible. 4 eggs. If liked. 1 teacupful of sago. Skin and stone the fruit. ½ oz. When the fruit has been reduced to a pulp mix in gradually the ground rice. and mix well. which should have been smoothed previously with the milk. pour into it first the golden syrup. sugar to taste. adding sugar to taste. GOLDEN SYRUP PUDDING (1). ½ lb. and steam the pudding in boiling water for 2-1/2 hours. the juice of ½ lemon may be added to the syrup and grated rind put in the batter. 3 eggs. and any kind of jam. 1 pint of milk. GROUND RICE PUDDING. beat up the eggs and mix them well with the other ingredients. 20 greengages. blanch and drop (or grind) the kernels. previously smoothed with some of the cold milk. add the butter and let the whole mixture boil up. of Allinson fine wheatmeal. and steam the pudding for 3 hours. mix it with the meal and golden syrup into a fairly thick batter. GOLDEN SYRUP PUDDING (2. and serve quickly. then pour the rest of the pudding mixture over the jam. grease a pudding basin.

smooth the lentil flour with a little water. 3 oz. 1 lb. which should be boiled in milk until quite tender. the juice of the 3 lemons. Soak the sago well in the milk over the fire. stir carefully and bake for 1-1/2 or 2 hours. of butter. let the mixture cool. N. 4 oz. lemon rind. and the grated rind of 2. well beaten. sugar. Boil the milk with the oats. of lentil flour. mix all the ingredients thoroughly. steam the puddings 2 hours. add the butter. stirring all the time. LONDON PUDDING. add the butter. of sugar to 1 pint of milk. place in a buttered pie-dish. of butter and 1 pint of custard made with Allinson custard powder. and bake it from 20 to 30 minutes. cook gently for 15 minutes. then pour into a pie-dish and add to the mixture 1 pint of custard made according to recipe given. 3 lemons. 1 oz. 2 eggs. pour in the milk. 1 pint of milk. of macaroni. add the eggs. of Allinson steam cooked oats (to be obtained from any grocer in 2 lb. some jam or golden syrup. of butter. stirring quickly until it is well cooked and a stiff batter. Add the butter.—This is a most delicious pudding. Boil until the macaroni is quite tender. when it is perfectly smooth pour it over slices of Swiss roll which have been laid close together in a glass dish. 1 large tablespoonful of sugar. 3 oz. and a piece of butter. let it cool for a short time before serving. and pour the boiling milk gradually over it. and pour over a pint of custard made with Allinson custard powder. LENTIL FLOUR PUDDING. LEMON PUDDING. and mix with it the breadcrumbs. LEMON TRIFLE. when the mixture has cooled a little. breadcrumbs. Break the macaroni in small pieces and boil it for 20 minutes. 59 . then add the eggs well beaten up. Prepare over night 1 pint of custard made by using 1 dessertspoonful of Allinson cornflour and 2 oz. 1 oz. letting it dissolve. 8 oz. the sugar. Stand in a cold place for 2 or 3 hours. and a little grated nutmeg. and juice. HASTY MEAL PUDDING (2). pour the mixture over. 4 oz. Garnish with glacé cherries. and serve them with stewed fruit or white sauce. sugar. Put the pudding into a pie-dish and bake for ½ hour. macaroni. of butter. of Allinson fine wheatmeal. turn it into a dish. let the slices be quite covered with the cream.some marmalade or other preserve. 2 pints of milk. Drain off all the water. and pour the mixture into 2 well-greased pudding basins. MACARONI PUDDING (1). MACARONI PUDDING (2). Boil the milk and sift the meal in gradually. of sugar. 3 oz. Beat the eggs well. sugar. 2 oz. of sago. 1 pint of milk. 3 eggs. bake for ½ hour and serve either hot or cold. 1-1/2 pints of milk. sugar. 2 oz. 3 eggs. let it cook for 5 or 6 minutes. and eat the pudding with syrup or jam. Boil the milk and meal as for a blancmange. 2 oz. butter. butter. Next morning add the strained juice of 2 lemons and beat together for 5 minutes. bake the pudding in a well-greased dish in a moderate oven until quite set. spread a layer of marmalade or preserve in the bottom of the pie-dish. Boil the milk. let it boil 1 or 2 minutes and put on one side. flavour with the sugar and almond essence. ½ pint of milk. 1 oz. add the eggs.B. Let it cool. boxes). the rind and juice of ½ lemon. mixing the lentils well with the milk. of sugar.

MELON PUDDING. and place a spoonful of mincemeat on each pancake. and serve with sifted sugar. Allinson wholemeal bread and butter in thin slices. repeat these layers until the dish is full. fill it with slices of bread and butter. adding sugar and the cloves tied in muslin. then a layer of the fruit. of melon. let it soak for 1 hour. and stew the fruit 15 minutes. 2 oz. and serve with any kind of sweet sauce. of Allinson fine wheatmeal. spread the butter in bits over the top. whip the cream. 6 oz. 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. of butter. some butter. of Allinson fine wheatmeal. of mixed peel. MARLBOROUGH PUDDING. a pinch of salt. Mix again. fry the pancakes. of sultanas. of butter. of wheatmeal to 1 quart of milk. then add 4 cupful of golden syrup. and mixed. and steam for 2 hours. which should be only three-parts full. or for semolina pudding. and pour the mixture over the pudding. 4 oz. 3 apples. spread it over the pudding. and ½ lb. 2 eggs. Place a layer of breadcrumbs in a buttered dish. of Allinson breadcrumbs. of butter. the same quantities of wheatmeal and semolina. and add the flavouring. with sugar and flavouring to taste. pour the custard over the bread and butter. NEWCASTLE PUDDING. 12 cloves. beat up the eggs.MALVERN PUDDING. MILK PUDDING. some sugar and bits of butter. finishing with breadcrumbs and butter. 3 eggs. beat in the eggs one by one until well mixed. of farinaceous food of any 60 . picked. ¾ lb. For instance. and finally add the whites of 3 eggs whisked to a firm froth. steam the pudding for 1-1/2 hours. ½ pint of milk. according to the heat of the oven. Then put in the peel cut in very fine strips and the sultanas. 4 oz. add a little milk if necessary. 1 pint of milk. 1-1/2 lbs. and bake the pudding 1 hour. the well-beaten yolks of 2 eggs. Butter a pie-dish well. of giant sago and 2 oz. place a layer of fruit over the breadcrumbs. mix them with the milk. sweeten the milk to taste. Make the batter. remove the cloves from the fruit. Beat the butter and sugar to a cream. Put into a well-buttered mould. Allinson breadcrumbs. and teacupful of milk. ½ lb. The general rule for milk puddings is to take 4 oz. 1 pint of raspberries. spread a layer of breadcrumbs. ½ pint of milk. 6 oz. of Allinson fine wheatmeal. of vege-butter. kind to 1 quart of milk. a little milk. finishing with a layer of breadcrumbs. 1 pint of red currants. 1 oz. sugar to taste. use 2 oz. 4 oz. and sift sugar over all. and some mincemeat. Turn out and serve with melted butter sauce. bake the pudding for ¾ an hour. turn it into a glass dish. washed. 3 eggs. mix them well with the milk. then mixed with the pudding before it goes into the oven. ½ lb. turn out. a few drops of almond flavouring. Should eggs be added. and for vermicelli pudding the same. fold them up. 1 lb. Peel and cut up the apples and melon. sugar to taste. of candied cherries. NURSERY PUDDING. they should be beaten well. and so on until the dish is full. Mix all lightly together. ½ lb. Most farinaceous milk puddings are improved by the use of Allinson fine wheatmeal with the other ingredients. Butter a pudding mould and line it with the cherries. ½ pint of cream. of sultana raisins. beat up the eggs. of sugar. 3 eggs. ½ lb. of sugar. MINCEMEAT PANCAKES. 4 oz. sift the flour and lightly stir it into the butter.

and eat very short. stirring the whole for 10 minutes. oil. 2 oz. whip up the whites of the eggs to a very stiff froth. the macaroons. ORANGE PUDDING. the sugar and the 61 . the fruit. and thicken it with the cornflour. 1 gill of milk. of soaked sago. ORANGE MOULD. and sugar. stir into it the mixture of egg and cornflour. 6 eggs. butter a mould. serve with white sauce. of Allinson wholemeal bread. spreading each layer with marmalade. Mix the Allinson breakfast oats with the soaked sago. 1 pint of milk. Separate the whites and yolks of the eggs. When the liquid in the saucepan is near the boil. 6 macaroons. ORANGE MARMALADE PUDDING. and bake the Soufflé’ in a moderate oven until set and lightly browned. 4 eggs. then turn out and serve. sugar. citron. Turn out. 4 eggs. These are very good. well beaten. butter. stir all well. Add enough water to the fruit juices to make 1 quart of liquid. of currants. 1 pint of milk. 4 oranges. then arrange the bread and butter in the mould in layers. let the whole soak for 1 hour. sugar to taste. and sprinkle with sugar. 3 eggs. pour the mixture into it. cut the bread into slices and butter them. well beaten. turn out carefully. cinnamon. of sugar. ¾ lb. cover the mould tightly. 1 teaspoonful finely minced citron peel. 1 dessertspoonful of cornflour. pour the mixture into it. sift sugar over it. and serve with sauce. butter a mould. 1 dessertspoonful of Allinson cornflour. OMELET SOUFFLÉ (1). of Allinson cornflour. cornflour. and serve immediately. Butter a mould thoroughly. Whip the whites to a stiff froth. turn it into a wetted mould and allow to get cold. place the fruit in a piedish. With the rest smooth the cornflour and mix with it the eggs. cornflour (previously smoothed with the milk). sugar to taste. add the eggs. OATMEAL PANCAKES. ½ lb. 3 eggs. and fry the pancakes in butter. and milk.use to fill a fancy mould. 1 tablespoonful of Allinson cornflour. cover with a cloth. 1 teacupful of milk. some butter. boil the milk. some orange marmalade. 2 oz. and mix this lightly with the other ingredients. beat up the eggs with the milk and pour it over the layers. When the mould is ¾ full. I tablespoonful of orange water. of Allinson breakfast oats. or vege-butter in the usual way. OMELET SOUFFLÉ (2). 4 eggs and 4 oz. 2 oz. Mix the yolks of the eggs with the orange water. The juice of 7 oranges. and of 1 lemon. 6 oz. 1 pint of milk. and steam the pudding for 3 hours. have ready a buttered Soufflé dish. of sultanas. Peel and slice the oranges and remove the pips. and bake the Soufflé about 20 minutes until it is a golden brown and well risen. Serve with lemon and castor sugar. of fine oatmeal. 3 eggs. Dip the mould in cold water for 1 minute before turning it out. 6 oz. mix this lightly with the rest of the ingredients. sift sugar over it and serve immediately. of butter. 1 even teaspoonful of cinnamon. Make a batter of the ingredients. and sugar to taste. and steam for 3 hours. of castor sugar. and steam the pudding for 1-1/2 hours. 2 oz. put 1-1/2 pints of this over the fire with the sugar. 1 oz. crush up finely the macaroons and mix well the yolks of the eggs. adding 1 tablespoonful of water. large enough to be only half full when the mixture is turned into it. OATMEAL PUDDING. keep stirring the mixture over a gentle fire until it has cooked 5 minutes.

Wash and stone the raisins. Fry into thin pancakes with vegebutter. pour the custard over the fruit. each of white flour and fine Allinson wheatmeal. ½ pint of milk. A ¼ lb. Wash the rice. 2 oz. Boil the sago in ½ pint of milk until soft. of wholemeal breadcrumbs. and 8 wellbeaten eggs. The above quantity will make 6 or POOR EPICURE’S PUDDING. and when browned on the other side fold the pancake over from each side and slip it upon a hot dish. and some milk. 1 teaspoonful of cinnamon. and chopped up. Mix it with the other ingredients. of sultanas. cored. form a circle of slices round the bottom of the mould against the sides. a pinch of salt. Serve with sauce. Make a batter of the above ingredients. fill the centre with the sponge cakes broken into pieces. and keep hot in the oven while the other pancakes are being fried. of sugar. 1 teaspoonful of cinnamon. of currants. 1 pint of milk. If the mixture is too dry add as much milk as is necessary to moisten all well. 4 oz. Turn the mixture into a wellbuttered mould. ¼ lb. Rub the butter into the wheatmeal. and mix all well. of raisins. 2 oz. Put a piece of butter the size of a walnut in the frying-pan. 4 oz. and work these circles right up the mould. of butter. 2 oz. oil. and sugar to taste. beat up the eggs. adding vanilla to taste. add them. 6 apples chopped small. PANCAKES WITH CURRANTS. 1 teaspoonful of cinnamon. pour this over the rest and steam the pudding for 1-1/2 hours. Butter a mould. 2 eggs. of Patna rice. pared. 7 pancakes. beat up the eggs. PANCAKES. 4 eggs. 3 or 3 stale sponge cakes. 2 oz. turn out. PARADISE PUDDING. Serve hot or cold. ½ lb. Eat with a sweet white sauce. pick and wash the currants and add them to the batter. and bake the pudding in a moderate oven until the custard is set. sugar. Fill a buttered pudding basin with the mixture. Make the batter the usual way. tie over with a pudding cloth. ½ lb. of Allinson fine wheatmeal. Fry a golden brown. some butter. This is a plain pudding which can be eaten instead of Christmas pudding by those who are inclined to be dyspeptic ½ lb. butter for frying. and when boiling pour in enough batter to make a thin pancake. vanilla flavouring. and tie all in a cloth. time 1-1/2 hours. PLUM PUDDING. 2 eggs. ½ lb. butter. 1 teacupful of sago. allowing plenty of room for swelling. Let the pudding boil sharply in plenty of boiling water until the rice is soft. the grated rind and juice of a lemon. 1 pint of milk. wheatmeal. 62 . OXFORD PUDDING. 5 or 6 thin cold pancakes. cinnamon. Soak the sago over the fire with as much hot water as it will require to soften it. turn it over. of small sago. milk and eggs. 2 tablespoonfuls of sugar. and add them carefully to the thickened milk. PANCAKE PUDDING. and breadcrumbs. 3 eggs. and serve. and steam 3 hours. Make a batter of the meal. roll them up and cut them across into slices. taking care not to do so while it is too hot. of sultanas. Mix together the raisins. some jam. sugar and cinnamon to taste. 3 oz. mix it with the other ingredients. of Allinson fine wheatmeal. of Allinson fine wheatmeal. then mix all the ingredients together. 2 apples. overlapping each other. and steam the pudding for 2 hours. 1 breakfastcupful of Allinson breadcrumbs.let the milk cool. Spread the pancakes with jam. or vege-butter for frying. adding as much water as the sago will absorb.

Beat the whites of the eggs to a stiff froth. adding a little sugar if liked. and serve. mix this well with the rice. taking care not to displace the breadcrumbs. and let them cool. butter. Meanwhile make a custard with the milk. 1-1/2 oz. 2 tablespoonfuls of sugar. turn all into a buttered pie-dish. PRUNE PUDDING 1 lb. meal. and soak the prunes in ½ pint of water over night. add this to the rest of the mixture. 3 eggs. pour a little prune juice over. when the prunes are quite tender. Let it cook gently for 1 hour. Set the milk over the fire. well beaten. It should turn out brown and firm. when boiling add the wheat from which the water has been strained. let the milk cool a little. adding a little of the milk. then arrange a layer of prunes. 1 teacupful of fine breadcrumbs. 1 teacupful of currants and sultanas. of sugar. orangewater. the bread should be free from crust. 4 oz. the sugar. 1 quart of milk. and mix them with the rice. 3 oz. Pour the mixture into a wide. some Allinson wholemeal bread. and sprinkle it all over with the breadcrumbs. Stew them very gently in an enamelled saucepan in the water in which they soaked. and 2 oz. sugar to taste. 3 eggs. 1 pint of milk. 2 tablespoonfuls of orange-water. sugar and flavouring to taste. a stick of cinnamon (4 inches long). The pudding will be much improved if all the liquid is poured off once or twice. Thoroughly butter a pudding mould. Butter slices of bread on both sides. turn the mixture into a buttered pie-dish. Heap the prunes on a glass dish and pour the custard round. let the rice cool a little. then add the fruit. PRUNE PUDDING. 4 oz. beat the whites of the eggs to a stiff froth. and bake the pudding 1-1/2 hours. remove the cinnamon. beat up the egg in the milk. 3 eggs. Boil the milk with the sugar. finishing with bread and butter. and mix this with the mashed prunes when quite cold. and cover the piedish with these. and entirely cover the milk. of butter. sugar to taste. of butter. 1 teaspoonful of Allinson cornflour. 4 eggs. 4 eggs. and almonds. the thin rind of 1 lemon. Grease a pie-dish and line it with a layer of bread and butter. cinnamon. let it gently simmer until quite soft. let it cool. a very little sugar. RICE PUDDING (French). and add a little more if needed. Soak the rolled wheat in water for 1 hour. and until all the milk is absorbed. 63 . let soak 1 hour. Beat the whites of the eggs to a stiff froth. and then add carefully the eggs well beaten. and the rest of the milk. of thin slices of Allinson bread and butter. rather shallow pie-dish. and poured over again. essence. When the poppy-seed has been crushed fairly fine. mix all well. of rice. looking like a cake. add the yolks of the eggs. of Allinson fine wheatmeal. Bake in a moderate oven about 45 minutes. mash them well with a fork or wooden spoon. boil the rice in the milk with the sugar and lemon rind. bake the pudding 1 hour in a moderate oven. the rind of ½ a lemon.1 pint of milk. of stoned and stewed prunes. and bake 1 hour. and ½ pint of milk. Wash the prunes. 1 lb. of Allinson rolled wheat. cornflour. and turn the whole gently into the mould. and the yolks of eggs. 1 pint of milk. 12 blanched and sliced almonds. 1 quart of milk. of white poppy-seed. 8 oz. and so alternately until the dish is full. remove the stones. 6 oz. Pour the custard over the mixture. adding sugar and a few drops of almond ROLLED WHEAT PUDDING. POPPY-SEED PUDDING. of prunes or French plums. Scald the poppy-seed with boiling water. Serve with fruit sauce or stewed fruit. ¾ lb. drain this on and crush the seed in a pestle and mortar. beat up the yolks of the eggs.

lemon rind or vanilla. Serve immediately. ½ oz. and bake the Soufflé’ until risen and brown. beat up the eggs. beat up the yolks of the eggs. beat up the eggs. SIMPLE FRUIT PUDDING. Serve cold with stewed fruit or custard. pour the mixture over the SIMPLE PUDDING. of loaf sugar. pour the mixture into a buttered pie-dish. line it neatly with some of the slices of the sponge cakes. 4 eggs. sugar to taste. 4 oz. well beaten. 1 pot of apricot jam. and bake until a golden colour. 1 even teaspoonful of powdered cinnamon. 1-1/2 oz. SPANISH PUDDING. raspberry jam.and bake the pudding from ½ to 1 hour in a moderate oven. 1 oz. 6 oz. and at once cover it with a layer of bread. let all cook for 10 minutes. Spread a layer of jam in a pie-dish. add the semolina. then remove the lemon rind. mix them with the boiled semolina when it is fairly cool. 1 quart of milk. Soak semolina in ¼ pint of the milk for 10 minutes. Line a plain mould with some slices (about ¼ inch thick) of Allinson wholemeal bread. and let it gently cook for 5 to 8 minutes. Spread a little jam between every two rusks. Take off and mix in quickly the yolk of an egg beaten up with flavouring. the eggs. add 64 . Butter some cups. and stir over a clear fire for 20 minutes. 1 pint of milk. add sugar. 4 eggs. of butter. let them soak for 1 hour. 1 tablespoonful of sugar. press them to the mould to keep them in position. 1 pint of milk. of Allinson fine wheatmeal. and set the mixture aside to cool. stirring all the time. a few drops of almond flavouring. and serve with white sauce. 4 oz. Mix the semolina smooth with part of the milk. that is. Beat up the yolks of the eggs and mix them with the milk. 1 pint of milk. Then fill the dish with any kind of hot stewed fruit. set the rest over the fire with sugar and a piece of lemon rind or 1-1/2 inch of stick vanilla. beat up to a stiff froth the whites of the eggs. 8 sponge cakes. of semolina. remove from the fire to cool. 1 tablespoonful of Allinson fine wheatmeal. and bake the mixture until done. grease a mould with the butter. stir the smoothed meal into it. Serve with custard or milk sauce. a few drops of essence of lemon. which must be boiling. when a knitting-needle passed through will come out clean. Smooth the meal in part of the milk. 2 eggs. Slice the sponge cakes lengthways. then steam the pudding for ½ an hour. fill them three-parts full. Arrange them neatly in a buttered mould. mix them with the milk. and press them together. Mix the milk and meal perfectly smooth. 4 eggs. any kind of jam. the sugar and cinnamon. turn out. and fill the mould with alternate layers of sponge cake and jam. turn the mixture over the jam. 3 eggs. and pour the custard over the rusks. gently pressed on to the fruit. SEMOLINA BLANCMANGE. sugar to taste. and mix them well with the mixture (remove the vanilla or lemon rind). Next spread a layer of apricot jam. ½ pint of milk. turn out. which has been flavoured with almond essence. and serve with either custard or white sauce. SIMPLE SOUFFLÉ. When cold. then stir it into the remainder of the milk. Pour into mould previously dipped in water. the rind of ¼ a lemon. when boiling. from which the crust has been removed. SEMOLINA PUDDING. yolk of 1 egg. bring the rest of the milk to the boil with the sugar and Lemon rind. ½ pint of milk. of semolina. RUSK PUDDING. and mix them with the rest. of Allinson rusks.

macaroons. 2 eggs. ½ oz. ½ oz. 1 tablespoonful of sugar. Draw to the side of the fire. sugar. ½ oz. of moist sugar. Make a batter with the eggs. of sago. scatter bits of butter over the crusts. simmer the sugar and the teacupful of water for 10 minutes. puff paste. 1 teacupful of water. and serve with custard. pepper and salt. Add the milk and sugar. and the yolk of the other. and turn it out carefully. Let the pudding get cold. ½ pint of milk. that they may not break in peeling. 3 oz. ½ pint of cold milk. and when a little cooled add the yolks. add the bananas. 1 lb. 1 egg well beaten. Peel them. 1 gill of cold water. vanilla to taste. Beat the butter and sugar to a cream. 1 egg. place the rolls into a baking tin. flavouring. Boil the chestnuts in plenty of water until tender. of butter. Separate the yolks from the whites of the eggs. of butter. soak the crusts for a few minutes in a little cold milk when the stuffing is ready. Fill the crusts of the rolls with the mixture. 2 eggs. of the butter. with a little sugar. Pare and core the apples. 2 oz. mix the wheatmeal with the milk. then add the chestnuts. 3 cooking apples. cinnamon. WHOLEMEAL BANANA PUDDING. pile the froth over the pudding. press the two halves of each roll together. and mix all smoothly. mace. 4 oz. beat in the eggs one at a time. 2 oz. and mash them up to a pulp with a wooden spoon. STUFFED SWEET ROLLS. cook them with 1/3 teacupful of water. 1 oz. Soak the sago with ½ pint of water. and salt to taste. the juice of 1 lemon. Put the tapioca into a basin. Allow all to cook gently until the syrup browns. and 1 tablespoonful of sugar. Halve the rolls lengthways and remove the crumb. 1-1/2 gills of milk. and bake in a moderate oven until it is a golden colour. and bake the rolls for ½ hour. of sugar. mix well with the tapioca. of ground sweet almonds. 65 . pour into a greased dish. and milk. but not too soft. add vanilla and remove the chestnuts from the fire. Mix all well. of sugar. of Allinson fine wheatmeal. Peel the bananas and mash them with a fork. ¼ oz. and cover it with water. of Allinson breadcrumbs. Stir the mixture over the fire with the butter until it is quite thick and comes away from the saucepan. sugar to taste. of macaroons crushed. then add the currants. and bake it in a slow oven until set. 1 oz. picked and washed. until it has absorbed all the water. almonds. ½ lb. Pour sufficient boiling TAPIOCA PUDDING. sprinkle them with sugar and powdered cinnamon. 2 oz. to cool it a little. and simmer till quite soft and clear. of butter.pudding. Turn the mixture into a greased mould and steam the pudding for 2 hours. and add some of the breadcrumbs to make the whole into a fairly firm mass. VANILLA CHESTNUTS (for Dessert). Serve either hot or cold. 2 teacupfuls of Allinson fine wheatmeal. adding the whites of the eggs. and sago. turn the whole into a glass dish. of currants. Cut off lumps with a spoon and drop them into the boiling soup. 4 Allinson wholemeal rolls. Serve with white sauce. of chestnuts. pepper. of tapioca. a little mace. 6 bananas. Let it soak for 1 hour. WINIFRED PUDDING. 3 oz. meal. 3 oz. take the mixture from the fire. 2 eggs. either in the oven or in a saucepan. 1 oz. Have ready the whites of the eggs beaten to a stiff froth. Bring to a boil. a little milk. when sufficiently cool. of butter. SPONGE DUMPLINGS. cinnamon to taste. 3 eggs. Break the egg and beat it slightly.

Border a pie-dish and line with paste. 1 pint of milk. and bake the pudding for 1 hour. and sauce. Serve with baked potatoes. Scatter a few bits of butter on the top. and serve hot or cold. 4 oz. which has been previously well buttered. adding pepper and salt. and make a batter of the eggs. and mix well together. Try this way. Whip the eggs well. add the strained lemon juice and flavouring. pepper and salt to taste. meal and oats. and add them to the mixture. 4 eggs. YORKSHIRE PUDDING. milk. each of Allinson breakfast oats and Allinson fine wheatmeal. green vegetables.milk over the breadcrumbs to soak. Sift a little white sugar over. The old-fashioned way of making it is with white flour. Pour the mixture into a shallow Yorkshire pudding tin. put in the mixture. 66 . and bake for about 30 minutes in a moderate oven.

of Allinson fine wheatmeal. of Allinson fine wheatmeal. mix it with the meal and butter. add enough milk to moisten the paste. and a little cold milk. roll up again and repeat about 3 times. ½ lb. 3 oz. a little cold milk (about 1 cupful). (2) ½ lb. a little cold water. Mix the meal and mashed potatoes. 67 . roll it out again. Use for pie-crust. rub in the butter and the oil. 1 lb. a little cold water. (6) ½ lb. of Allinson fine wheatmeal. roll out and use. of mashed potatoes.PIES PIE-CRUSTS. (5) (Puff crust). until all the butter is used up. ½ lb. spread the paste with some of the other butter. and roll it out. (3) ½ lb. Rub the butter into the meal. of butter. Roll out and use according to requirements. &c. Rub ½ lb. 2 eggs. (7) 1 lb. 2 oz. (1) 1 lb. 4 eggs. Rub the butter well into the meal. of fine breadcrumbs.. of butter. of Allinson fine wheatmeal. Mix the ingredients as in (3). and roll the paste up. of Allinson fine wheatmeal. Let the sago swell out over the fire with milk and water. mix them with the meal. in the usual way. mixing with a knife only. moisten with the milk (taking a little more than 1 gill if necessary). adding enough cold milk to make a firm paste. of Allinson fine wheatmeal. (4) ½ lb. 1 tablespoonful of oil. and bake in a quick oven. of Allinson fine wheatmeal. add enough cold water to make a stiff paste. beat the eggs well. 6 oz. roll out and use. 5 oz. 1 gill of cold milk. 3 oz. of sago. and roll out as required. of butter. of butter. 1 lb. of butter. spread with more butter. roll it out. 1 oz. of butter into the meal. and roll the paste out and use. of butter. vege-butter. add enough water to the paste to keep it together. some milk. Rub the butter into the meal. 2 oz. mixing it with a knife. moisten the paste with milk.

1 dessertspoonful of sugar. and add all these to the apples and butter. apple-rings. When any dried fruit is used. Special recipes for every kind of fruit tart are not given. grated 68 . as it would make the crust heavy. Pound the almonds well together with the orange-water. of ground rice. let cool a little and stir in the eggs. 2 oz. 3 oz. 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. 1 teacupful of milk. and serve cold. 3 oz. these should first be stewed till tender. of the milk. any kind of jam preferred. 3 oz. Line 8 or 10 little cheesecake tins with a short crust. and some paste for crust. line a greased plate with it. well beaten. LEMON CREAM (for Cheesecakes). 1 pint of milk. beat the egg and mix it well with the almonds. 4 whites of eggs. add to it the chocolate smoothly and gradually. 1 egg. bitter ground almonds. stir the mixture over the fire until it thickens. castor sugar. bake them. BLANCMANGE TARTLETS. cover it with a crust. and let it set in the oven. lemon juice and rind. For the crust either of the recipes given for pie-crusts may be used. grease some patty pans. line a dish with paste. of butter. 3 eggs. beat the yolks of the eggs.. ½ oz. cherries. MARLBOROUGH PIE. sugar to taste. bake the tart ½ hour in a moderate oven. of Allinson chocolate (grated). of sweet ground almonds. juice of 8 lemons. ground rice. as the same rules apply to all. add to them the milk. powdered sugar. Steam or bake the apples till tender and press them through a sieve while hot. add the butter. and pour the cooled custard into it. 1 teaspoonful of sugar. 1 lb. 6 yolks of eggs. 6 oz. 2 oz.CHEESECAKES (ALMOND). and bake the pie for ½ hour in a quick oven. raspberries. then place as much of the fruit as is required into your tart. place a spoonful of jam on every tartlet. of Allinson fine wheatmeal. make the meal and butter into a paste with a little cold water. heap the froth over the pie. 6 good-sized apples. 4 eggs. whip the whites of the eggs stiff. the juice and rind of 1 lemon. and sweetened if necessary. like strawberries. ½ oz. fill with the almond mixture. and gooseberries need not be previously cooked. and flavouring. with a bottom crust only. Mix the fruit with the necessary sugar. with top and bottom crust. and let the mixture cool. dried apricots. and 1 pint of milk. If an open tart is made. adding a little castor sugar. only very little juice should be used. currants. of butter. 1 dessertspoonful of orange-water. and the fruit tarts can be made either open. and bake until the crust is done. 1 oz. or with a top crust only. &c. Make a blancmange. and bake them 10 minutes. Mix the milk with the ground rice. TARTS CHOCOLATE TARTS. like prunes. sugar. fill them with the blancmange mixture. fill it with the above mixture. and the sugar. and allowed to cool. of ground rice. and it the tart is made with a top crust only. a few drops of almond essence. Summer fruit.

To 1 lb. of golden syrup add 1 breakfastcupful of Allinson breadcrumbs. then set aside to cool. 1 dessertspoonful of cornflour. 2 eggs. Line the tins with short paste. bring the rest of the water to the boil with the juice and the grated rind of the lemon and sugar. Mix well together. of butter. Put about 1 tablespoonful of the mixture in each tin. beat up the eggs.rind of 2 lemons. the grated rind and juice of 1 lemon. fresh butter. Thicken the mixture with the cornflour. 1 breakfastcupful of water. of Allinson’s fine wheatmeal and 1-1/2 oz. 1 oz. of butter. TREACLE TART. LEMON TART. some short crust made of 4 oz. mix them well through with the rest of the ingredients. Moisten the cornflour with a little of the water. bake in a quick oven. sugar to taste. ¼ lb. line a flat dish or soup-plate with pastry. 1 lemon. Put the ingredients into a double boiler and stir over a slow fire until the cream is the consistency of honey. and bake the tart ¾ of an hour. 69 . let it simmer for a few minutes. pour the mixture into this. cover the tart with thin strips of pastry in diamond shape.

and 1 oz. and then pour it into one or two wetted moulds. of Allinson fine wheatmeal. Pierce the ends of 4 or 6 eggs. Turn out when cold and serve when required. and let it get cold. stir all well for 8 to 10 minutes.F. 2 oz. 1 oz. stirring very frequently. sugar to taste. Set that over the fire to boil (keeping back a ¼ of a pint for mixing the cornflour smooth). ORANGE MOULD (1). or some vanilla essence. and smooth it with the cold milk. 1 quart of milk. Separate the yolks of the eggs from the white. BLANCMANGE (CHOCOLATE). 1 lemon. Have ready the whites of the eggs beaten to a stiff froth. of sifted Allinson fine wheatmeal. stir it well through. then add sugar and the juice of a lemon. 2 oz. 2 eggs. 7 oranges. Put the water in an enamel saucepan. whisk in the yolks of the eggs. 4 oz. stir in the mixture of eggs. BLANCMANGE (LEMON) (a very good Summer Pudding). of Allinson cornflour. 1 lemon. add the cornflour mixed with a little cold water. When the liquid over the fire boils. of sugar. mix the wheatmeal and cornflour smooth with the rest of the milk. of Allinson cornflour. 1 good dessertspoonful of vanilla essence. beat up the yolks and add them to the cornflour and juice when those are smooth. and beat up well with the mixture. and serve. 2 tablespoonfuls of Allinson cornflour. Stir the mixture into the boiling milk. when cold. and let it all simmer for 8 to 10 minutes. of Allinson cornflour. cocoa. pour the mixture into a wetted mould. and pour the mixture into wetted moulds. Have the whites of the eggs beaten to a stiff froth. Turn it out. 70 . This makes an excellent custard. and add the sugar. and let the contents drain away. 2 oz. mix it lightly with the rest. then pour into a mould. Serve on a glass dish nicely arranged with stewed fruit or jam. When cold gently peel off the shells. Set the greatest part of the milk over the fire. and juice. Make a little custard to pour over the blancmange—1/2 pint of milk. of sugar. Take the juice of the oranges and lemon and the grated rind of the latter. and essence of lemon. 2 oz. 1 quart of milk. Bring 11/2 pints of milk to the boil. Rinse the shells with cold water. BLANCMANGE EGGS. and let it boil with the rind of the lemon in it.BLANCMANGES BLANCMANGE. piece of vanilla 3 inches long. of N. ORANGE MOULD (2). wheatmeal flour. leaving enough to smooth the cornflour. and cocoa. turn out and serve with stewed fruit or jam. Make a blancmange with 1 pint of milk. 1 oz. 4 oz. sugar to taste. and keep all stirring over the fire for 2 minutes. then fill them with the hot blancmange mixture. adding the vanilla spliced and the sugar. When boiling. and cocoa. cornflour. Allow it all to boil for a few minutes. of Allinson fine wheatmeal. 1 pint of water. Mix the cornflour. some water. flour. 4 eggs. of cornflour. Add enough water to the juice to make 1 quart of liquid. a little sugar. 1 oz. add the mixture to the boiling milk. Add the vanilla essence.

and 4 eggs. of Allinson cornflour.The juice of 7 oranges and 1 lemon. When boiling thicken it with the cornflour. which should be smoothed with the rest of the liquid. let it get cold. turn it out. 4 oz. Stir well over the fire for 5 to 8 minutes. of sugar. 6 oz. 71 . Pour all into a wetted mould. whip up the eggs and stir them carefully into the mixture so as not to curdle them. Add enough water to the fruit juice to make 1 quart of liquid. and serve. Put 1-1/2 pints of this over the fire with the sugar.

macaroons. stir them into the thickened chocolate very gradually. juice of 1 lemon. serve in custard glasses or poured over sponge cakes or macaroons. 1 dessertspoonful of cornflour. The juice of 3 lemons and the rind of 1. beat the eggs well. add the milk. when it should be a smooth paste. Serve in a glass dish. 1 pint of cream. essence of vanilla. Beat up all the ingredients. sugar to taste. Pound 1-1/2 doz. remove the mixture from the fire to cool slightly. some apricot jam. 1 quart of milk. The yolks of 6 eggs. Dissolve the chocolate in a few tablespoonfuls of water. CHOCOLATE CREAM (WHIPPED). Use the whites of 3 eggs to 2 large bars of chocolate. and very dainty. Proceed exactly as in “Orange Cream. 2 oz. APRICOT CREAMS. When boiling thicken the milk with the cornflour. 1 tablespoonful of Allinson corn flour. vanilla. and fill up with whipped cream. Break the chocolate in pieces. 2 oz. CHOCOLATE CREAM.CREAMS CHOCOLATE CREAM (French) (1). and flavour with Allinson vanilla essence. this will not require any additional sugar. then remove the vanilla. and not too firm. ½ pint of water. 1 quart of blackberries. EGG CREAM.” MACAROON CREAM. of sifted sugar. of Allinson chocolate. vanilla to taste. BLACKBERRY CREAM. Beat the whites of the eggs to a very stiff froth. white of 1 egg. and sugar. and melt it in a little enamelled saucepan with very little water. stirring it over the fire until a thick. 7 eggs. whip the cream and mix with the juice. let it get quite cold. place in a 72 . Dissolve the chocolate over the fire with 2 tablespoonfuls of water. taking care not to let it boil. of sugar. the whites of 4 eggs. stirring both well together until the chocolate is well mixed with the froth. white of 2 eggs. 6 oz. taking care not to allow it to boil When well thickened let the cream cool. stir it quite smooth. and then mix it with the cream previously whipped stiff. a little cinnamon. Sprinkle the fruit with sugar to make the juice drain more freely. 2 inches of vanilla pod. put this and the sugar into the cream. 4 eggs. LEMON CREAM. ½ pint of cream. Set the chocolate aside until quite cold. 6 oz. whip this with the whites of eggs until stiff. of Allinson chocolate to ¼ pint of cream. Split the vanilla. smooth paste. and whisk it till quite frothy. sugar to taste. fill into glasses and serve at once. add a little castor sugar. It the cream is not found sweet enough. Mash the fruit gently. 1 dessertspoonful of castor sugar. put it into a hair-sieve and allow it to drain. This is easily made. and mix the chocolate with it. Place a good teaspoonful of apricot jam in each custard glass. put the mixture into a saucepan over a sharp fire. and stir the whole over the fire.

sugar to taste. then add 1 pint of blancmange. vanilla. or in a glass dish poured over macaroons. mix the cornflour smooth with a spoonful of cold water. smooth the cornflour with a tablespoonful of cold milk. When whipped cream is used to pour over sweets. then 1 or 2 spoonfuls of the cream. of macaroons. 1 tablespoonful of Allinson cornflour. serve in custard glasses. 6 oranges. set aside and let it cool a little. Proceed as in “Blackberry Cream. adding the sugar to it. arrange the macaroons and ratafias on a shallow glass dish. WHIPPED CREAMS. When nearly cold cover the top with ratafia biscuits and decorate with angelica and cherries. adding a piece of vanilla 2 inches long. keep stirring continually until the cream thickens. The white of 1 egg to ¼ pint. SWISS CREAM. 1 lemon.bowl. sugar to taste. mix it with the milk and cream when nearly boiling. ½ pint of cream. ½ pint of cream. and when the liquid has cooled mix them carefully in with it. then pour it over the biscuits and serve cold. RASPBERRY CREAM. 4 to 6 oz. Whip it well with a whisk or fork until it gets quite thick. Proceed as in “Blackberry Cream. remove the vanilla. beat the eggs well. in hot weather it should be kept on ice or standing in another basin with cold water. Add enough water to the fruit juice to make 11/2 pints of liquid. STRAWBERRY CREAM.. whip to a stiff froth. and sugar to taste. let the cream cool a little. return the whole over a gentle fire. this latter giving the cream its name. as this would curdle it. and sugar to taste.” 73 . 2 oz. ¼ lb. 1 quart of raspberries. ½ pint of cream. Lay a little of the macaroon paste roughly in the bottom of a glass dish. jar of cream. a piece 1 inch long is sufficient for ½ pint of cream. of sugar (according to taste). 7 eggs. add 1 or 2 spoonfuls of milk. and mix all to a smooth paste. stir the mixture over the fire until it has thickened and let it simmer 2 minutes longer. 1 quart of strawberries. Put the cream and milk over the fire. let this get hot. Take the juice of the oranges and the juice and grated rind of the lemon. and soak them with any fruit syrup. then cover with 1 spoonful of cream put on roughly. always stirring. and thicken the fruit juice with it. more paste and cream.” RUSSIAN CREAM. as the cream might curdle. ORANGE CREAM. it must be split and as much as possible of the little grains in it rubbed into the cream. letting it boil up for a minute. some water. Add sugar to taste and whatever flavouring might be desired. but take care not to let it boil. of ratafias. 1 dessertspoonful of cornflour. When cold. flavour it with stick vanilla. This makes a delicious dish. Take a 6d. Lay 6 sponge cakes on a glass dish. Quantity of good thick cream according to requirement. &c. ½ pint of milk.

cut and core the apples and put into a lined saucepan with the water. 1 dessertspoonful of Allinson cornflour. taking care not to be scalded by the spluttering sugar. Then cautiously add 2 tablespoonfuls of boiling water. then let it cool. pour it into a glass dish. half a teacupful of water and the juice of half a lemon. nearly boiling. Let it cool. stirring occasionally. ½ lb. Allow it to get cold. Heat the milk until CUP CUSTARD. If the milk and eggs are mixed cold and then baked the custard goes watery. stir carefully into them the hot milk. place it in the oven. and serve cold. Serve with stewed fruit. Then pour the caramel into a mould or caketin. stirring all the time. and lemon juice. 6 eggs. bake lightly. 1 pint of custard made with Allinson custard powder. 1-1/2 pints of milk. Whip up the eggs. and pile the whipped whites of the eggs on the top of the custard just before serving. when cold put the fruit at the bottom of a pie-dish and pour the custard over. sugar to taste. 74 . sugar. and serve. which are to be beaten to a stiff froth. 4 eggs. and the juice of ½ lemon. grate a little nutmeg over the top. stir over the fire until the custard is nearly boiling. 1 dessertspoonful of sugar. and serve in custard glasses. Put the dry castor sugar into an enamelled saucepan and let it melt and turn a rich brown over the fire. turn out. and add any kind of flavouring. 8 large apples. of castor sugar. BAKED CUSTARD. ½ lemon and 4 oz. leaving out 3 of the whites of the eggs. and add the vanilla and sugar. and let it run all round the sides of the tin. CARAMEL CUP CUSTARD (French). sweeten it with sugar. of castor sugar for caramel.CUSTARDS ALMOND CUSTARD. CARAMEL CUSTARD. and flavouring to taste. 6 eggs. stew till tender and rub through a sieve. Peel. and bake it in a moderately hot oven until set. Meanwhile heat the milk near boilingpoint. smooth the cornflour with the rosewater and stir it into the boiling milk. ground almonds. Whip up the eggs. Boil the milk with the sugar and almonds. sugar. BAKED APPLE CUSTARD. it is therefore important to bear in mind that the milk should first be heated. Make the custard as in the recipe for “Cup Custard. so as not to curdle the eggs. and mix them carefully with the hot milk. 1 quart of milk. 1 quart of milk.” Take 4 oz. and bake in a moderately hot oven for about 20 minutes or until the custard is set. 1 wineglassful of rosewater. Pour the custard into a buttered pie-dish. let it boil up for a minute. When the sugar is melted and browned stir into it about 2 tablespoonfuls of hot water. moist sugar to taste. Then pour the custard into the tin on the caramel and stand the tin in a larger tin with hot water. Gradually stir the caramel into the hot custard. keep stirring it until quite melted and a rich brown. put it over a brisk fire in a small enamelled saucepan. then stir in the eggs very gradually. Let the milk cool a little. Beat up the eggs. taking care not to curdle them.

when the mixture is nicely thickened remove it from the fire and let it cool. and when quite boiling pour quickly into the basin. although it is hot enough to finish thickening it. Carefully stir the milk into the beaten eggs.6 whole eggs or 10 yolks of eggs.. and then cooked from 3 to 5 hours. 2 oz. of lump sugar and 1 packet of Allinson custard powder. adding only a little at a time. then pour GOOSEBERRY CUSTARD. and let all cook gently over a low fire. Put the contents of the packet into a basin and mix to a smooth. it should be well stirred before using. 1 pint of milk or cream. CUSTARD (ALLINSON). beat up the eggs and gradually mix them with the rest. and the custard tastes just as rich as if more eggs were used. If the milk is nearly boiling when mixed with the eggs. stirring thoroughly. the custard will only take from 5 to 10 minutes to finish. and continue stirring the custard until it is well thickened. so as not to curdle the eggs. ¼ lb. putting a double row round 75 . 1 quart of milk. and let it soak in the milk for 1 hour before it is set over the fire. Should the custard be required very thick. which should be placed in a saucepanful of boiling water. adding the cinnamon. it saves eggs. boil the remainder of milk with sugar to taste and 1 oz. 4 eggs. Keep stirring the custard with a wooden spoon. or in a glass dish. stir it often while cooling to prevent a skin forming on the top. serve either hot or cold. Line a pie-dish with puff paste. the sugar and fruit. This is an excellent plan. sugar and vanilla to taste. a stick of cinnamon. stirring frequently. Use vanilla pods to flavour—they are better than the essence. The wheat should be fresh and soaked for 24 hours. In doing as here directed there is no risk of the custard curdling. split a piece of the pod 3 or 4 inches long. Mix the milk with the wheat (which should be fresh). stir quickly for a minute. sugar to taste. Make some good puff paste and line a piedish with it. grate a little nutmeg on the top and bake till of a golden brown. Serve hot or cold. When the custard has been standing over night. or the milk can first be thickened with a dessertspoonful of Allinson cornflour before mixing it with the 6 eggs. of butter and when quite boiling pour on to the custard powder. out of a pint of milk take 8 tablespoonfuls and mix well with the flour. When the custard is done place the jug in which it was made in a bowl of cold water. or the custard can be used with Christmas or plum pudding instead of sauce. 1 quart of milk. boil the remainder of milk with the sugar. When all is mixed. for directly the water ceases to boil it cannot curdle the custard. then pour into the pastry case. stir occasionally until quite cold. 8 eggs should be used. of sultanas and currants mixed. so as to extract the flavour from the vanilla. custard powder. thin paste with about 2 tablespoonfuls of the milk. taking great care not to curdle them. into custard glasses and grate a little nutmeg on the top. Sweeten the milk and let it come nearly to boiling-point. FRUMENTY. ½ pint of ready boiled wheat (boiled in water). Beat the eggs well while the milk is being heated. which is alcoholic. or put in a glass dish and serve with stewed or tinned fruits. and as soon as the custard begins to coat the spoon remove the saucepan from the fire. Stir the frumenty over the fire. Remove the vanilla pod and pour the custard into glasses. Mix 1 dessertspoonful of flour with the contents of a packet of Allinson custard powder. &c. Serve in custard glasses. pour the custard into a jug. but do not allow to boil. prick well with a fork and bake carefully. CUSTARD IN PASTRY OR KENTISH PUDDING PIE. then fill the case with a custard made as follows.

sugar and vanilla essence to taste. RASPBERRY CUSTARD. Serve cold. then turn it into a bowl and let it become cool. add the mashed gooseberries in small quantities. and when the custard is cool enough not to crack the dish. and thicken the liquid with it when boiling. ½ lb. Scald 1 pint of milk.the edge. of sugar. ORANGE CUSTARD. substituting sharp apples for the gooseberries. flavour it well with vanilla. of butter melted and dropped in gradually whilst the mixture is beaten. Serve in a glass dish with sponge fingers. of Allinson macaroni. and is as good cold as hot.B. when quite tender place it on a glass dish to cool. meanwhile smooth the cornflour with a little cold water. serve in the pie-dish. add the sugar and reheat the liquid. then rub them through a sieve. Boil the milk and stir into it the cornflour smoothed with a little of the milk. of green gooseberries until the skins are tender. let it boil for 5 minutes. 2 oz. rub through a sieve. whip up the eggs. stew gently until perfectly tender. Boil the macaroni in 1 pint of milk. of sugar. 1 quart of milk. mix 1 tablespoonful of Allinson cornflour to a smooth paste with cold milk. With ½ lb. 1 dessertspoonful of Allinson cornflour. (which should be an enamelled one) so as to cool the contents a little. 1 dessertspoonful of Allinson cornflour. 76 .—Apple fool is made in exactly the same way as above. then set it aside to cool. and 1 dessertspoonful of Allinson cornflour. 1 tablespoonful of sugar. N. of castor sugar stew 1 lb. and very delicious. This is a German sweet. Beat up the eggs. add them carefully after the fruit juice has somewhat cooled. stir the custard over MACARONI CUSTARD. MACAROON CUSTARD. Set this over the fire with the sugar. of macaroons. Set aside the saucepan. vanilla to taste. 6 oz. Add enough water to the fruit juices to make 1-1/2 pints of liquid. and lastly the whites of the eggs whipped to a stiff froth. when it boils thicken it with the cornflour. add it to the milk when boiling. Beat up the eggs. The juice of 6 oranges and of ½ a lemon. add sugar and vanilla to taste. if necessary add a little more water. return the juice to the saucepan. This can be made from any kind of acid fruit. strain the juice well through a piece of muslin or a fine hair-sieve. then put in the well-beaten yolks of 6 eggs. 3 eggs. ½ pint of red currants. put into a lined saucepan with sugar to taste and half a small teacupful of water. 1-1/2 pints of raspberries. and when quite cold add 1 pint of custard made with Allinson custard powder. pour it over them and sprinkle some ground almonds on the top. and stir the custard over the fire until it thickens. 1 even dessertspoonful of Allinson cornflour. and then proceed with the custard as in the previous recipe. of castor sugar. 7 eggs. There should be 1 quart of juice. gradually stir into them the thickened liquid. 6 oz. and let it cook from 5 to 10 minutes with 1 pint of water. Pour this into the lined pie-dish and bake 25 or 30 minutes. 6 eggs. Add ¼ lb. gently stirring it all the time. and serve with or without stewed fruit. Top and tail 1 pint of gooseberries. which should have been allowed to become cold before being mixed with the fruit. and carefully stir in the milk (which should have been allowed to go off the boil) without curdling it. 6 eggs. Arrange the macaroons in a glass dish. and add a little water it needed. beat all together for a minute to mix well. placing it in a jug into a saucepan of boiling water. 4 oz. when the custard is cool pour it over the macaroni. make a custard of the rest of the milk and the other ingredients. GOOSEBERRY FOOL. Mix the fruit.

and while still hot pour carefully over the fruit. as the eggs would curdle. 77 . and just before serving (which must not be until the custard has become quite cold) garnish the top with a few fine strawberries. cherries. of fresh strawberries. prepare 1 pint of custard with Allinson custard powder according to recipe given above. Serve cold in custard glasses. with strawberries. but do not allow it to boil. place them in a glass dish and scatter over 2 tablespoonfuls of pounded sugar. You can make a fruit custard in this way. Remove the stalks from 1 lb. set aside to cool.the fire until it thickens. or any juicy summer fruit. red currants. or in a glass dish poured over macaroons or sponge cakes. STRAWBERRY CUSTARD.

of good cooking apples. 1 egg. spread them on large sheets of paper in the sun. mix all well and allow the mixture to cool. 2 lbs. they should be taken indoors and spread on tins (but with paper underneath). When the apples are quite APPLE CAKE 6 oz. arrange them in close rows on the paste point down. lemon juice. or jelly. 4 oz. when it boils turn in the apples and fry them until cooked. It gives a little trouble. butter a pie-dish and line it with thin slices of bread and butter. In the evening (before the dew falls). and 3 oz. and cut up the apples. and dried. sift the sugar and cinnamon over the apples. for the home-dried apples are superior in flavour to any bought apple-rings or pippins. APPLES (DRYING). when cold sift castor sugar over it. chopped almonds. The good parts cut into thin pieces. core. Rub the butter into the meal and flour. and will probably be quite dry in the course of the day. 2 oz. make 2 incisions in the crust. of currants and sultanas mixed. and serve. ground cinnamon and sugar to taste. cut into pieces. and line a flat buttered tin with it. and it is impossible to use them all up for apple pie. of butter. sprinkle with sugar and cinnamon. heat the butter in a frying-pan. 1 stick of cinnamon about 3 inches long. APPLE CHARLOTTE. repeat the layers. of castor sugar.APPLE COOKERY APPLES (BUTTERED). and add sugar. both in the sun and on the stove. but one is well repaid for it. the almonds. washed. and if the oven is only just warm. placed in the oven well spread out. 2 oz. slip the cake off the tin. and slice the apples. leaving 1 inch of edge uncovered. of course they require frequent turning about. finishing with slices of bread and butter. and cut the apples into thin divisions. roll out thinly the rest of the paste. puddings. and serve on buttered toast. bake for ¾ hour in a moderate oven. of apples. 1 heaped-up teaspoonful of cinnamon. Peel your apples. Pare. 1-1/2 lbs. and as much cold water as is required to make a smooth paste. and bake the cake until brown in a moderately hot oven. Pare. and stew them with a teacupful of water and the cinnamon. The apples come down on some days by the bushel. of apples. remove the cinnamon. a little cold water. An excellent way to keep them for winter use is to dry them. roll out the greater part of it ¼ inch thick. Should the weather be rainy. Those who have apple-trees are often at a loss to know what to do with the windfalls. core. Next day they may again be spread in the sun. cut away the cores and all the worm-eaten parts—for nearly the whole of the windfalls are more or less worm-eaten. then place on it a layer of apple mixture. Pare. core. until the apples have become a pulp. 1 lb. each of Allinson fine wheatmeal and white flour. 4-1/2 oz. cover the apples with it. the apples must be dried indoors only. turn up the edges of the bottom crust over the edges of the top crust. sugar to taste. on the cool kitchen stove. the juice of ½ a lemon. and the currants and sultanas. beat up the egg and add it. and Allinson bread and butter cut very thinly. and extra care must then be taken that they are neither scorched nor cooked on the stove. Whilst cooking is going on they will dry nicely on sheets of paper on the plate-rack. previously picked. of 78 . of butter.

cover the apples with the rest of the paste. vege-butter. make a batter of the milk. APPLE PUDDING. and 1 oz. APPLE FRITTERS. ¼ pint of cream. 6 cloves tied in muslin. I have dried several bushels of apples in this way every year. adding sugar to taste. mix the sugar and cinnamon. put the apples into a buttered pie-dish. 1 pint of water to each 1 lb. and the juice of 1 lemon to each quart of liquid. It may take from 2 hours to 3 hours in boiling. and a little sugar. dip the apple slices into the batter and fry the fritters until golden brown. dry place. core. of apples. eggs. 6 oz. sugar to taste. a little lemon juice if liked.” peel 2 apples. APPLE PANCAKES. pour it over the apples. Have a frying-pan ready on the fire with boiling oil. and fill the hole where the core was with it. core. then pour them into a jelly bag and let drain well. skimming carefully. add sugar and cinnamon to taste. until the jelly sets when cold if a drop is tried on a plate. Core as many apples as may be required. 6 oz. 79 .dry. serve cold with sponge-cake fingers. ½ pint of milk. Wash and cut up the apples. or butter. Make the batter as directed in the recipe for “Apple Fritters. Pare. ½ lb. drain them on blotting paper. APPLE PUDDING (Nottingham). Boil the liquid. and wrap each apple in it. make a paste of the meal. and fry the pancakes in the usual way. and keep them hot in the oven until all are done. of sugar. which is when the outside is not moist at all. and sugar to taste. and most acceptable when fresh fruit is scarce. 1 heaped up teaspoonful of ground cinnamon. roll it out. APPLE JELLY. Fill the holes with a mixture of sugar and cinnamon. and meal. and sprinkle over them the cinnamon and 4 oz. The apples will be found delicious in flavour when stewed. and cut up the apples. and boil them in the water until tender. remove the cloves. of apples. stone the dates. Bake the dumplings about 30 or 40 minutes in the oven. APPLE FOOL. Pare. which should be boiling. of Allinson fine wheatmeal. Core the apples. and the eggs well beaten. line a pudding basin with the greater part of it. butter and a little cold water. and cut them in thin slices. put in the apples. take 1 lb. Pare and core the apples. and cut them into rounds ¼ inch thick. tie a cloth over the basin and boil the pudding for 2-1/2 to 3 hours in a saucepan with boiling water. of Allinson fine wheatmeal. 1-1/2 lbs. of Allinson wholemeal. and gently stew the fruit with a teacupful of water and the cloves until quite tender. or boil them the same time in plenty of water. 2 oz. and rub the fruit through a sieve. 1 teaspoonful of ground cinnamon. and cut up the apples. Serve with cream or sweet white sauce. when sufficiently cooked. of sugar—a little more should the apples be very sour. ½ lb. make a batter with the milk. 2 lbs. APPLE DUMPLINGS. roll the paste out. of loaf sugar to each pint of juice. ¾ pint of milk. of butter or vege-butter. of dates. of butter. and bake the pudding for 2 hours in a moderate oven. gradually mix in the milk. 6 baking apples. melt the butter and mix it into the batter. and 2-1/2 oz. of apples. ¾ pint of milk. meal. mix them with the batter. make a paste for a short crust. 3 good juicy cooking apples. and press the edges together round the sides. 3 eggs. fill them into brown paper bags and hang them up in an airy. placing the dumplings in the water when it boils fast. 3 eggs. then the cream.

and ½ lb. butter. let all simmer gently for ½ hour. 1 oz. the rind of ½ lemon (or a piece of stick cinnamon if preferred). 1-1/2 lbs. and. and bake the tart for ¾ hour. sugar. adding sugar and lemon juice. make a kind of trellis arrangement of the pastry. whip up the eggs and mix them well with the other ingredients. and a little water. EVE PUDDING. the lemon juice and rind. or until quite tender. put the mixture into a wetted mould. core. of rice. cook them in very little water. APPLES (RICE) 2 lbs. of apples. Wash the sago and cook it in 1-1/2 pints of water. and brush the paste over with white of eggs. when quite soft rub the apple through a sieve. sugar to taste. roll it out and line a round. a teaspoonful of ground cinnamon. Pare. Peel. make a paste of the meal. let all simmer together until the apples have become a pulp. mark it nicely with a fork or spoon. sultanas. and cut up. to which the cinnamon is added. ½ lb. butter. Pare. meanwhile have the apples ready. and sultanas (washed and picked). of currants and sultanas mixed. of apples. and sliced. and turn out when cold. cut the rest of the paste into strips 3/8 of an inch wide. and the butter. then add the apples. 5 oz. 1 lb. If enough paste is left. almonds. cinnamon. of sultanas. let the fruit cool. 1 teaspoonful of ground cinnamon or the rind of ½ lemon (which latter should be removed after cooking with the apples). and chop small the apples. of sago. and 2 oz. turn the mixture into a buttered mould. pared. when they are quite soft rub them through a sieve and mix them with the cooking sago. Rubbing the sauce through a sieve ensures the sauce being free from pieces should the apple not pulp evenly. or Allinson fine wheatmeal. let all cook gently for a few minutes or until the sago is quite soft. if too dry add a little more water. sugar to taste. 2 oz. core. 1 cupful of currants and sultanas. 4 oz. the grated rind and juice of 1 lemon. stew them in very little water. each of apples and breadcrumbs. and cut in pieces the apples. cored. Serve with white sauce or custard. of butter. flat dish with it. previously melted. 5 eggs well beaten. and cut up the apples. the juice of a lemon. cook them in a few spoonfuls of water to prevent them burning. and lay them over the apples in diamond shape. the sultanas. of chopped almonds.APPLE SAGO. and sweeten the sauce to taste. and sugar. remove the lemon rind before serving. just enough to keep the apples from burning. turn the apple mixture on the paste. sugar to taste. sugar to taste. currants. so as to 80 . APPLE SAUCE. the juice of a lemon. cored. ½ lb. of good cooking apples. and 4-1/2 oz. and steam the pudding for 3 hours. Boil the rice in 3 pints of water with the lemon rind. and sugar. pared. lemon juice. if the apples are not sour. APPLE TART (OPEN). only just enough to keep from burning. of butter. of butter. core. when nearly done add the currants. mix them with the breadcrumbs. tie with a cloth. and sugar to taste. lay a thin strip right round the dish to finish off the edge. of apples. each 1 inch from the other. 12 oz. 2 lbs.

composition. The average composition of wheat is this:— Nitrogen Carbon Mineral Matter Water 12 72 4 12 100 From this analysis we observe that the nitrogenous matter is to the carbonaceous in the proportion of one-sixth. 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. If wheat is such a perfect food. stronger. It is said we cannot live on bread alone. nitrogenous. but this is untrue if the loaf is a proper one. and passed over a magnet 81 . A perfect food must contain carbonaceous. That such is the case. passes in bulk through the bowels. for bread is the staff of life. those who eat it are healthier. and thus the proportion of nitrogen is slightly increased. there must be from four to six parts of carbonaceous or heat and force-forming matter to one of nitrogen. and mineral matter in definite quantities. for as a nation we eat daily a pound of it per head. and of all grains wheat is the one which is nearest perfection. being in a great measure insoluble. Not many years ago books treating of food and nutrition always gave milk as the standard food. Besides taking part in this composition.BREAD & CAKES THE ADVANTAGES OF WHOLEMEAL BREAD. and we ought to be sure that this is of the best kind. of mineral matter. as in fermentation some of the starch is destroyed. and the peasantry of many countries live on very little else. also a certain bulk of innutritious matter for exciting secretion. or which supplies to the body those elements that it requires. We consume more of this article of food than of any other. and this is as it ought to be. and many of the other things we eat are garnishings. Nowadays we use a grain food as the standard. it must follow that wholemeal bread must be best for our daily use. and for carrying off the excess of the biliary and other intestinal secretions with the fæces. at one time our prisoners were fed on it alone. for separating the particles of food so that the various gastric and intestinal juices may penetrate and dissolve out all the nutriment. People are now concerning themselves about the foods they eat. and in best proportions. assisting daily laxation—a most important consideration. the bran. One food that is now receiving a good deal of attention is bread. and from two to four per cent. and so it is for calves and babies. which is the composition of a perfect food. The grain should be first cleaned and brushed. The next question is. and inquiring into their properties. and more cheerful than those who do not. and an inner kernel of almost pure starch. and then using the resulting flour for breadmaking. A grain of wheat consists of an outer hard covering or skin. Wholemeal bread comes nearer the standard of a perfect food than does the wheaten grain. and suitability. a layer of nitrogenous matter directly under this. evidence on every side shows. all other things being equal.

and affect the human system for harm. ½ lb. 4 eggs. shape buns. or other chemical agents. then knock gas out of dough and leave ½ hour more. Then have ready 1 ¾ lbs. work it quite stiff with dry meal. and mix the ingredients well together. of this the French variety is best. Mix the flour. candied peel (cut in thin strips). brush the tops over with egg. and then finely ground. beat the dough well for 10 minutes. 6 oz. beat up with it the egg and lemon and stir to the flour. 6 oz. the butter and eggs well together. currants. BUTTER BISCUITS. or vege-butter. Melt down vegebutter to oil. sugar. currants. pour into a buttered tin. make into buns. and bake from 10 to 15 minutes. but not much. Warm water and milk to 105 degrees. ½ teacupful of milk. raisins. dissolve sugar and yeast in it and stir in the meal. place on warm greased tin. ½ lb. raisins. prove 15 minutes and bake in moderately warm oven for 20 minutes. and bake in a moderate oven for 2 hours. stir the sugar and salt with the ferment till dissolved. BUN LOAF. ¼ lb. turn and cook on the other. mix it smoothly with the yeast. pinch of salt. stirring well together till it is all moistened. and tartaric acid. 1 lb. ½ pint water. sugar. Turn the mass out on a mealbesprinkled board and leave to cool. 1 egg (not necessary). Allinson’s wholemeal. sugar. then mix in the melted butter and make up into a dough with the meal and currants. 1 egg. 2 oz. warm the butter and milk slightly. 1 oz. sugar. Eat hot or cold with butter. make the milk lukewarm. When ground. ¼ lb. it is always advisable to kiln-dry it first. when thoroughly mixed. BUNS (1). take a portion off. 5 oz. flour. yeast. sprinkle currants round. The only ferment that should be used is yeast. Baking powder. When cool enough to knead. Put ½ pint of milk into a saucepan allow it to boil. 82 . soda. Allinson’s wholemeal. sugar. The girdle is to be swept clean after each bannock. and currants in a basin. currants. A small quantity of salt may be used. set to rise by the fire for 10 minutes. BUNS (2). Allinson wholemeal flour. Mix the flour. ¼ pint milk. ¼ lb. leave well covered up in a warm place for 45 minutes. or ammonia and hydrochloric acid. and from this bread should be made. nor must anything be added to the flour. BUNS (PLAIN). ½ lb. or soda and hydrochloric acid. 1 oz. 1 lb. nothing must be taken from it. then add the eggs well beaten. otherwise it gives a bitter flavour to the loaf. put into patty pans. as these substances are injurious. otherwise it adds an injurious agent to the bread.to cleanse it from any bits of steel or iron it may have acquired from the various processes it goes through. 1 teacupful of milk. butter. stir the flour in gradually with the sugar. salt. 4 oz. ¼ lb. divide into 24 pieces. 1 oz. French yeast. 2 eggs. If brewer’s yeast is used it must be first well washed. must never be used for raising bread. butter. and bake in a brisk oven for from 20 to 30 minutes. currants. vege-butter. 1 lb. brown sugar. Warm the butter without oiling it. 15 drops essence of lemon. ½ pint milk. roll it as thin as a wafer. or vege-butter. stirring it constantly to prevent lumps till the mixture is quite thick and almost unstirrable. beat it with a wooden spoon. make bay of meal. when done on one side. a little salt. set it to rise by the fire for ½ hour. and bake it on a hot girdle. sugar. butter. Keep in warm place for 45 minutes. flour. To ensure fine grinding. BARLEY BANNOCKS. candied peel. ¼ lb. mix with the milk. pour this on the flour. then sprinkle in barley meal. ¼ lb.

wholemeal flour. mix thoroughly. ½ lb. and cut. 12 oz. butter a cake tin. 2 lbs. of fine wheatmeal. cocoa. of currants and sultanas mixed (washed and picked) 5 eggs. Whip the white of the eggs to a stiff froth.” adding the cocoa and flavouring with vanilla. of white sugar. stamp it into biscuits. CHOCOLATE CAKE (1). Mix together ½ lb. mix it well. Mix the ingredients. BUTTERMILK CAKE.” and bake in a fairly hot oven. of butter to a cream. of butter. butter. Prick the biscuits. ½ lb. ½ lb. and bake on tins in a quick oven for 10 minutes. the whites of 3 eggs. fine wholemeal flour. Bake 16 minutes in a moderate oven. 1 dessertspoonful of ground cinnamon. 1 dessertspoonful of vanilla essence. add the sugar. 3 eggs. of butter. 5 eggs. ¼ lb. Place little lumps of the mixture on the rice wafer paper. Proceed as in recipe for “Madeira Cake. CHOCOLATE BISCUITS. which should be warmed. ¼ lb. of ground sweet almonds. butter. the white of 4 eggs. roll it out. 1-1/2 oz. of castor sugar.” adding the fruit. and cinnamon as flavouring. and drop in biscuits on white or wafer paper. beat well together. Beat the butter to a cream. Beat the whites of the eggs to a stiff froth. 83 . Mix the meal well with the salt. of desiccated cocoanut. roll the paste out ¼ in. add the sugar. 2 whites of eggs beaten to a stiff froth. Dissolve the butter in the milk. 1 dessertspoonful of vanilla essence. of cocoa. ¼ lb. a little milk. pour in the mixture. add the sugar. smooth paste. add the buttermilk and pour on the flour. into diamond-shaped pieces or triangles. COCOANUT BISCUITS. add a ¼ lb. 2 lbs. of fine wheatmeal. then the cocoanut. ½ lb. 2 oz. adding a little milk to moisten the paste. ½ lb. ½ lb. sugar. of castor sugar. CHOCOLATE CAKE (2). and bake them in a moderate oven a pale brown. and a little milk. of powdered chocolate. 1 pint buttermilk. Allinson wholemeal flour. and bake for from 15 to 20 minutes in a quick oven. of sugar. 2 oz. prick them out with a fork. and almond meal. then stir in the meal and make into a stiff. candied lemon peel. 2 lbs. of castor sugar. CHOCOLATE MACAROONS. and bake in a slow oven for 3 ½ hours. as in recipe for “Macaroons. when cold. 3 tablespoonfuls of orange water. and bake on a shallow tin or plate in a quick oven. 1 teaspoonful salt. 2 teacupfuls of grated cocoanut. of Allinson fine wheatmeal. ½ lb. 2 breakfastcupfuls of wheatmeal. Work 4 oz. Proceed as in recipe of “Madeira Cake. then the meal.½ lb. 1 pint buttermilk. COCOANUT DROPS. cocoa. cut into cakes. of Allinson cocoa. a heaped tablespoonful of COCOANUT ROCK CAKES. Add to the butter mixture. thick. ½ pint milk. Mix all together. 2 oz. and proceed as in the previous recipe. roll it out very thin. CINNAMON MADEIRA CAKE. 2 lbs. The cake can be iced when done. vanilla. 3 dessertspoonfuls of sugar. 2 oz. of butter. BUTTERMILK CAKES. fruit. ½ lb. of castor sugar. cut out with a biscuit cutter. ½ lb. currants. 1 oz. and milk.

work it a little with the backs of your fingers. Mix. and bake for 1 hour in a moderately hot oven. of butter. Whisk the ingredients DYSPEPTICS’ BREAD. and milk.. mix all the dry ingredients together. lastly the milk. and bake in a quick oven. sugar. of wheatmeal. and 1 tablespoonful of orangeor rosewater. enough lukewarm milk to moisten the dough. same of castor sugar. 6 oz. of sugar take 2 whites of eggs. Put small lumps on a floured baking tin. 1 teaspoonful of cinnamon.1 lb. 1 egg. put the cakes on a hot stove. Rub thoroughly together with the hand. whip up the white of the egg stiff. 3 eggs. 2 quarts Allinson wholemeal flour. cut out round pieces. Let it rise 1-1/2 hours in front of the stove. Dissolve the yeast in a little warm milk. take them off and place them on a hanger in front of the fire in order to brown the upper side. 6 oz. 9 oz. when this is done they are ready for use. GINGER SPONGE CAKE (a nice Cake for Children who do not like Gingerbread). turn the mixture into it. 2 heaped teaspoonfuls of ground ginger. mix with the yolks. 1 lb. separate the yolks of eggs from the whites and beat separately for a ¼ of an hour. 2 oz. Rub the butter into the meal. 3 eggs. turn the dough on to it. very light and digestible. When cold cut into finger lengths or squares. butter. 1 breakfast cup of sugar. To 8 oz. 1 teaspoonful salt. of fine wholemeal flour. 1-1/2 lbs. a 84 . some jam and marmalade. castor sugar. Beat up the yolk with the milk and water. shake meal plentifully on the board. 1 egg. if you wish them to resemble baker’s crackers. Roll the dough out to the thickness of a crown piece. 3 tablespoonfuls of sugar. and when they are a little brown on the underside. mix all the ingredients. 3 breakfast cups of Allinson wholemeal flour.). DOUGHNUTS. When risen roll it out ½ in. then pinch off pieces and roll out each cracker by itself. 1 saltspoonful of salt. then the whites. meal. a little cold milk. and add only just enough milk to make the mixture keep together. 1 cupful butter. close up the dough. ½ lb. 6 oz. and cook them in boiling oil or vege-butter until brown and thoroughly done. Put into a well-greased tin. of cornflour. cream the butter and sugar. and lastly the flour. CRACKERS. of butter or oil (1 tablespoonful of oil is 1 oz. and wet up with cold water. Make a dough of the butter. of butter or vege-butter. bake about 20 minutes in a quick oven. CORNFLOUR CAKE. and having sprinkled this too with meal. Eat warm. beat well. and whisk all together for 25 minutes. of Allinson wholemeal. and the well-beaten eggs. scant ½ pint of milk and water. of desiccated cocoanut. place a little jam or marmalade in the middle. ICING FOR CAKES. and eggs to a cream. forming the dough nuts. 4 eggs. add the sugar. and beat in meal to make brittle and hard. Beat the butter. 3 oz. and mix it well into the batter. cocoanut. adding the dissolved yeast and enough milk to make the dough sufficiently moist to handle. 1 gill of cold milk. and bake the loaf for 1-1/2 hours in a hot oven. cut it in shapes. Separate the yolk from the white of the egg. This is very delicious bread. of oatmeal. add gradually to the butter. 6 oz. Grease and heat a bread tin. ¼ oz. ½ gill milk. yeast. CRISP OATMEAL CAKES. and mix this with the meal into a thick batter. well beaten. thick. &c.

of butter. flavouring to taste. place a couple of pieces of sliced almond on each. ½ lb. and pour the mixture into a greased cake tin. ½ pint of milk. Cream the butter. the meal and the flavouring. of ground sweet almonds. Knead into a dough. the grated rind of a lemon. which can be obtained from confectioners and large stores. of mixed peel cut small. drop little lumps of the mixture on the wafers. and work into the flour so as to make a stiff batter. make it into finger-rolls about 3 inches long. MACAROON. Lay sheets of kitchen paper on tins. then the eggs well beaten. and when the cake is cold cover it with the mixture. a few sliced almonds. allowing room for the spreading of the macaroons. Beat the butter to a cream. LUNCH CAKE. Put the mixture in a well-greased tin. ground almonds. Use equal parts of medium oatmeal and Allinson fine wheatmeal. ½ lb. OATMEAL FINGER-ROLLS. of castor sugar. and moisten with a little rosewater. Add 2 oz. ½ lb. of butter. and mix all the ingredients well together. and ½ lb. Set the cake in the oven to harden. 3 eggs. add the sugar. lay it on a tin. and 2 well-beaten eggs. and bake them in a quick oven from 30 to 40 minutes. cut into triangular shapes. ¼ lb. Bake in a gentle oven. of brown breadcrumbs. MADEIRA CAKE. Roll out and cut the jumbles into any shape desired. 1 lb. over this sheets of rice wafers (or. Cold porridge. of sugar. 6 oz. of castor sugar. and lukewarm milk. the whites of 4 eggs. if the mixture seems very stiff add one or two teaspoonfuls of water. ½ lb. of ground bitter almonds. Bake for 1-1/2 to 2 hours. as much milk as required to moisten ¼ lb. of wheatmeal. Beat up the yolks of 4 eggs with a teacupful of milk. Rub the butter into the breadcrumbs. LEMON CAKES. of butter. add the beaten white of the eggs. of wheatmeal. as it is also called. of butter. Rub the butter into the meal. 85 . ½ lb. of mixed sultanas. yolks and whites beaten separately. Whip the whites of the eggs to a stiff froth. of fine wheatmeal. Well grease and sprinkle with flour some baking sheets. and mix all well. At the last add the whites beaten to a stiff froth. and add a good ½ pint of milk and water to 1 pound of the mixed meal. ½ lb. “wafer paper”). 1 lb. place a sheet of paper lightly over them. add the other ingredients. yolks. and bake them in a quick oven until they are set and don’t feel wet to the touch. of sultanas.thoroughly. 5 eggs. 2 oz. of Allinson wholemeal flour. If the macaroons brown too much. add the sugar. sugar. Line a cake tin with buttered paper. Stir sufficient of the meal into any cold porridge that may be left over to form a dough just firm enough to roll out. and bake until brown on both sides. Lastly. OATMEAL BANNOCKS. and ½ lb. of butter into 1-1/4 lbs. add the fruit. but do not let it remain long enough to discolour. 2 lbs. then the almond meal. roll the mixture out thin. JUMBLES. LIGHT CAKE. of castor sugar. of sugar. 1 oz. whisk well. and bake the cake in a moderate oven from 1 to 1-1/2 hours. and when baked cut into diamond squares. A good lunch cake may be made by rubbing 6 oz. ½ lb. 1 lb. 2 oz. Allinson fine wheatmeal. roll the dough to the thickness of ½ an inch. of castor sugar. sifted fine. and bake 1 hour in a moderate oven. Butter and serve hot.

and the milk. and beat well. Mix the almonds with the ground rice. potato flour. of butter. wheatmeal. 6 eggs. and 1 egg. with two spoonfuls of the meal. work in also ½ oz. Beat 1 egg. Cream the butter. beat all together and bake the cake in a buttered mould. meal. and the eggs. 4 eggs. about ¾ of a cupful of milk. The dough should be fairly firm and wet. well beaten. 1 lb. sugar. of Allinson wholemeal flour. and bake in a moderate oven 1 hour. Add a teaspoonful of salt. 1 oz. 2 oz. ¼ lb. milk to moisten the cake. of sugar. thick batter. 1 breakfastcupful sultanas. 4 oz. 2 eggs. 10 eggs. the same quantity of very fine wheatmeal (sift the latter through a sieve if not very fine). ground rice. and mix all well together. of yeast dissolved in a very little lukewarm water or milk. the sugar and cornflour. then drop small lumps of it on floured tins. Beat the eggs a little. 6 oz. add sugar. Dissolve the yeast in a cup of warm water. some vanilla. and bake the little cakes from 10 to 15 minutes. chopped sweet almonds. of potato flour. of ground carraway seeds. RICE CAKES (1). and bitter almonds. sifted sugar. RICE AND WHEAT BREAD. the eggs well beaten. of ground rice. 3 oz. of wholemeal. Separate the yolks of the eggs from the whites. PLAIN CAKE. Beat the mixture from 20 minutes to ½ an hour. 4 oz. QUEEN’S SPONGE CAKE. ¼ lb. add the sugar and flour. 2-1/2 lbs. ½ lb. as this will spoil the yeast. meal. ¼ lb. in a moderately hot oven. then add the yeast and as much lukewarm milk as is required to moisten the cake. do not let it get hot. mix the meal. and mix it thoroughly with 4 lbs. of rice in 2 quarts of water until quite soft. butter (or oil). sugar. 6 oz. the juice of ½ a lemon. 4 oz. place the mixture in one or more greased cake tins and bake at once in a quick oven. pour into a tin mould. 1 lb. of castor sugar. make a batter of the yeast and water. rind and juice of a lemon. 100 degrees Fahrenheit in winter. fruit. A ¼ lb. ground bitter almonds. POTATO FLOUR CAKES. Meanwhile prepare the fruit and almonds. 4 oz. of wheatmeal. butter. Fill into greased cake tins and bake for 1-1/2 hours. RICE CAKES (2). of butter. cinnamon and eggs. the lemon juice. 85 degrees in summer. butter or ½ teacupful of oil. ½ lb. and stir in with the juice of the orange and sufficient buttermilk to make a smooth. sugar and 1 teaspoonful cinnamon. ¼ oz. 1 oz. stirring all the time. 6 oz. mix it well with the rest. ROCK SEED CAKES. seeds. cornflour. 3 oz. then sift in gradually. 4 oz. grate in the rind of 1 small orange. Half fill small greased tins with this mixture. which is done by beating the butter round the sides of the pan with a wooden spoon until it is quite creamy.ORANGE CAKES. add the egg well beaten. Let the dough rise in front of the fire. adding the sugar. then the sugar. of castor sugar. 86 . add the lemon juice and rind. beat the whites of the eggs to a firm froth. 3 oz. and 3 eggs. greased and warmed. and stand it on a cool place of the stove to rise. Let it cool sufficiently to handle. Simmer 1 lb. yeast. stir the yolks well. Knead well and set to rise before the fire 1-1/2 hours. sugar. lemon or almond flavouring. 1 dessertspoonful of ground bitter almonds. only half filling it. and bake 15 minutes in a moderate oven. Bake in a good hot oven. Rub the butter into the meal. of sweet and bitter ground almonds mixed.

rub the yeast smooth with ½ a teaspoonful of sugar. 4 eggs. and meal. 2 lbs. 6 oz. Rub the butter to cream. mix the flour and sugar. the yolks of 10 eggs. of carraway seeds. of seed. sugar. meal and butter. first the eggs well beaten. of sugar. SEED CAKE (1). Allinson wholemeal flour. set these in a warm place for 1 hour to rise. put into well-greased tins. then add the yolks of eggs. of seed (crushed). and bake the cakes for half an hour in a hot oven. lastly. Moisten the dough with sufficient warm milk not to make it stick to your pan. fill into greased cake tins and bake the cakes 11/2 to 2 hours. carraway seeds. seed. their weight in sugar. roll it very thin. ½ oz. SEED CAKE (5). but do not make it very wet. Cream the butter first. and bake in a quick oven till a light brown. 2 oz. and bake at once in a fairly quick oven. The same as “Madeira Cake. SEED CAKE (4). ½ oz. SLY CAKES. of seed. as flavouring. Beat the butter and sugar to a cream. and last the flour. 4 eggs. 1 egg. twice their weight in meal. add the egg slightly beaten. add the sugar. add the eggs well beaten. then the sugar. then stir in gradually the other ingredients. fine wholemeal flour. SPONGE CAKE (1). SEED CAKE (2). the cake is done. Stir this mixture gradually into the flour. ½ their weight in butter. Bake for ½ an hour. mix all the ingredients well together. and bake the cake or cakes from 1 to 1-1/2 hours. 1 oz. and dredge in the flour. castor sugar. of wholemeal. Warm the milk and butter in a pan together. and bake about 15 minutes. 6 oz. of butter. 1-1/2 gills of milk. 3 oz. Roll out 3 times. of ground carraway seeds. a little lukewarm milk. and eggs. ½ lb. 1 lb. Let the dough rise 1-1/2 hours in a warm place. SEED CAKE (6). and cut into rounds or square cakes. Spread half of them very thickly with currants. Put into a quick oven. of castor sugar. adding the whites of the eggs last. fine wheatmeal. seed. add the milk and butter. so as to form a sandwich.” adding ½ oz. ¾ of lb.Place the mixture in lumps on floured tins. Put in a greased tin and bake 1 to 1-1/2 hours. salt butter. If a bright knitting needle passed through the cake comes out clean. and enough milk to moisten the mixture. Divide into two. line one or more tins with buttered paper. 1-1/2 lbs. and make it into a smooth paste with water. currants. turn the mixture into them. 6 oz. ¼ oz. the seed. ¼ an ounce of German yeast. add a little cold water it too dry. 8 oz. ground fine. ½ lb. and 6 drops essence of lemon. and spread in the butter as for pastry. 6 oz. of yeast. Rub the butter into the meal. SEED CAKE (3). press the others very gently on the top. the sugar. butter. castor sugar. of butter. ¾ lb. butter. SALLY LUNN. 87 . ½ lb. 2 eggs. of meal. 4 eggs. Cream the butter. add the whites of the eggs beaten to a froth. according to the size of the cakes and the heat of the oven. dissolve the yeast in warm milk and add to it the other ingredients. and a little milk. 8 oz. and the whites of 5 beaten to a stiff froth. of Allinson wholemeal flour. ¼ oz. 1 oz. their weight in sugar. 2 oz. mix till quite smooth.

3 eggs. These are bread in the simplest and purest form. sift in the sugar. Turn the cake out of the tin on to the paper. Mix the ingredients as directed in “Sponge Cake. add the salt. rolling the finger-rolls about 3 inches long with the flat hand.” but bake the mixture in 2 round. and cover with the other cake. knead it a few minutes. This is as sweet and pure a bread as the finger-rolls. Place them on a floured bakingtin. any flavouring to taste. the weight of 3 in fine wheatmeal.4 eggs. flat baking tin with buttered paper. Allow it to stand. 88 . and liked by most. and bake it for 1-1/2 hours. turning the pan sometimes. This should be done quickly. and bake them in a sharp oven from ½ an hour to 1 hour. To know whether the bread is done. so that the dough may get warm evenly. of Allinson wholemeal. Bake in a moderate oven for about an hour. only filling them half full. 1 lb. and put the mixture into some small greased bread tins. In a very hot oven the rolls will be well baked in ½ an hour. add the flavouring. 7 lbs. and keeps fresh for several days. square. of Allinson wholemeal. The time will depend on the heat of the oven. pour in the water with the yeast and salt. 2-1/2 pints of warm water (about 85° Faht. or where it is desirable to bake bread for several days.” line a large. for if the cake is allowed to cool it will not roll. It it comes out clean the bread is done. 1 teaspoonful salt. Loaves the size of the twopenny loaves will want 1-1/2 hours in a hot oven. then the flour. covered with a cloth. The oven should be fairly hot. and if necessary add a little more warm water. When it is desired to have a soft crust. put the meal into a pan. pour the mixture into it. the weight of 2 in fine wheatmeal. UNFERMENTED FINGERROLLS. Make the dough into round loaves. of 8 in castor sugar. 1-1/2 pints of milk and water. mix the meal and the milk and water into a dough. the loaves may be baked under tins in the oven. and bake it in a fairly hot oven from 7 to 12 minutes. or until baked through. This will be found useful where a large family has to be provided for. on which sprinkle some white sugar. until a knitting needle comes out clean. Then knead the dough well through. Beat up the eggs. stirring all the time.). spread the cake with jam. mix these to a thick paste. of yeast. VICTORIA SANDWICH. Have a sheet of white kitchen paper on the kitchen table. some raspberry and currant jam. sift in the sugar and meal. and roll up. as it has to be mixed fairly moist. of Allinson wholemeal. and the weight of 4 in castor sugar. spread jam on one. if it sticks it not sufficiently baked. or fill it into greased tins. SPONGE CAKE ROLY-POLY. a clean skewer or knife should be passed through a loaf. then make the dough into fingerrolls on a floured pastry-board. WHOLEMEAL BREAD (FERMENTED). any flavouring to taste. Beat the eggs. SPONGE CAKE (2). and mix the whole into a dough. dissolve the yeast in the water. flat tins. ½ oz. 1-1/2 hours in front of the fire. and pour the mixture into one or two greased cake tins. UNFERMENTED BREAD. and bake the mixture in a well-greased cake tin in a moderate oven from 1 to 11/2 hours. 2 lbs. a good ½ pint of milk and water mixed. make a hole in the centre of the meal. Proceed the same as in “Sponge Cake Roly-Poly. 4 eggs.

of wholemeal. add the fruit. and the eggs well beaten. Then fill the dough into one or several well-greased tins. All bread should be left for a day or two to set before it is eaten. 3 oz. and mix the whole to a stiff paste. WHOLEMEAL ROCK CAKES. cinnamon. otherwise it is apt to lie heavy on the stomach and cause a feeling of weight and uncomfortableness. of chopped sweet almonds.WHOLEMEAL CAKE. ¼ lb. pouring this into greased and hot gem pans. or the grated rind of half a lemon. and make all into a moist dough. and allow the dough to rise 1-1/2 hours. Mix Allinson wholemeal flour with cold water into a batter. of sugar. cover it over with a sheet of paper. It can be obtained from some of the larger stores. wellwashed and picked over. Particular care must be taken that the paste should not be too moist. beat up the eggs with the milk. 3 eggs. Rub the butter into the meal. place it in front of the fire. goes further. 3 eggs. Dissolve the yeast in a cupful of warm milk (not hot milk) add it to the other ingredients. of blanched almonds. almonds and sugar. cinnamon. and baking for ¾ of an hour. as in that case the cakes would run. 4 oz. WHOLEMEAL GEMS. 1 breakfastcupful of currants and sultanas mixed. 3 oz. ¼ oz. Cover the pan in which you mix the cake with a cloth. of meal. and some warm milk. 1 teaspoonful of cinnamon. also from several depôts of food specialities. sugar. ¼ lb. It is much cheaper than butter. chopped fine. and very little milk (about ¾ of a teacup). and being very rich. and bake the cake or cakes from 1 to 1-1/2 hours (according to the size) in a hot oven. a cupful of currants and sultanas mixed. Flour 1 or 2 flat tins. add the fruit. of butter or vegebutter. 1 lb. and 89 . of sugar. made from the oil which is extracted from cocoanuts and clarified. of German yeast. 1 teaspoonful of cinnamon. turning the pan round occasionally that the dough may be equally warm. Rub the butter into the meal. 1 lb. place little lumps of the paste on them. If the cake browns too soon. adding as much more milk as is required to make the dough sufficiently moist for the spoon to beat all together. 1 dozen ground bitter almonds. and bake the cakes in a quick oven 25 to 35 minutes. 3 oz. Vege-butter is a vegetable butter. Vegebutter. almonds.

CRUST FOR MINCE PIES. of the butter. MISCELLANEOUS A DISH OF SNOW. sugar. turned back into the frying-pan. 1 heapedup tablespoonful of Allinson wholemeal flour. When the pancakes are golden brown on one side. keep hot until all the pancakes are fried. and ½ a saltspoonful of the nutmeg. of ground sweet almonds.” Peel the oranges and the apples. butter. cover with paste. jam. sweetened and flavoured to taste (orange or rosewater is preferable). meal. GROUND RICE PANCAKES. Line with them small patty pans. of ground rice. of macaroni. 4 oz. add the lemon rind. 1 pint of thick apple sauce. of dried Allinson breadcrumbs. Serve when cold. and serve them very hot. of Allinson fine wheatmeal. eggs. 4 eggs. Stir in the cheese and pour the sauce over the cauliflower. and pepper and salt to taste. 3 oz. and fried brown on the other side. A fair-sized cauliflower. they will be done in 15 to 20 minutes. sprinkling the ground almonds between the layers. 6 oranges. Fry thin pancakes of the mixture. of cheese. a little nutmeg.alternate circles in a glass dish. or until the cauliflower is soft. the whites of 3 eggs. butter or oil for frying. and powdered cinnamon. some sifted sugar. and place them over the breadcrumbs. and ground rice. Roll the paste out thin on a floured board. and bake the mince pies in a quick oven. using a small piece of butter not bigger than a walnut for each pancake. of medium oatmeal. MACARONI PANCAKES. and milk. 1 cupful of cold water. cut them across in thin slices. the grated rind of a lemon. and serve. of butter or vege-butter. Arrange the fruit into 90 . 2 oz. fry pancakes of the mixture. drain it and cut it into pieces 1 inch long. Rub the butter into the flour. 1 pint of milk. ½ pint of milk. and place them in a pie-dish. and the macaroni. and 1 whole lemon. ½ lb. Make a batter of the eggs. 11/2 oz. 3 oz. of butter. sprinkle with a little more sugar. fold up. of Allinson fine wheatmeal. 3 eggs. coring the apples and removing the pips from the oranges. 1 oz. 1 pint of milk. syrup as in “Orange Syrup. Mix both together. 6 oz. Boil the milk. ½ lb. Sift sugar over the pancakes and serve them very COMPÔTE OF ORANGES AND APPLES. place a dessertspoonful of jam on each. and mix all into a paste with a knife. Bake for 20 minutes to ½ an hour. and fill them with mincemeat. cut it into pieces. sprinkle them with sugar and cinnamon. Make a batter of the milk. cut pieces out with a tumbler or biscuit cutter. they should be slipped on a plate. Throw the macaroni into boiling water and boil until quite soft. Boil the cauliflower until half cooked. sugar to taste. moisten the edges and press them together. ½ oz. cut the rest of the butter in bits. CAULIFLOWER AU GRATIN. 8 fine sweet apples. beaten to a stiff froth. 1-1/2 oz. add the water. Thicken with the wholemeal smoothed in a little cold milk or water. Shake the breadcrumbs over the top. adding the seasoning. Pour over the whole the syrup.

When it is quite cold. Beat the whites of the eggs to a very stiff froth. 4 ozs. Beat up the yolks of the eggs. 3 eggs. turning them over that both sides may get done. and serve. then beat the jam up with it and serve at once in custard glasses. ORANGE SYRUP. 1 pint of milk. MINCEMEAT. butter. then drop into it the oranges. of apricot marmalade. of moist sugar. some butter or oil for frying. and cut up the mixed peel. when the rice is done. Boil the milk with sugar and a piece of vanilla or with 1 dessertspoonful of vanilla essence. 1 lb. let the custard cool. and add to the water 6 91 . strain off any milk there may be left. 4 oz. 6 oz. Only a few minutes cooking will be needed. and tie down tightly. Mix in the apricot marmalade and the beaten eggs. Lift the balls out with a slice. Wash and pick the currants.hot with slices of lemon. 3 oz. of stoned raisins. ORANGE FLOWER PUFF. Boil the ingredients until the syrup is clear. ½ pint of milk. oz. and 2 tablespoonfuls of orange water. Allow to boil until the balls are well set. stir them carefully in the hot milk. cover with paper. then spread the mixture on a dish. of fresh butter. ½ lb. 1 lb. Strain. and 1 tablespoonful of cornflour. ½ lb. Turn the mincemeat into little jars. 6 oz. core. mix it thoroughly with the fruit. of blanched and chopped almonds. This recipe can be varied by using various kinds of jam. 4 eggs. RICE FRITTERS. and drop spoonfuls of the froth into the boiling milk. and quarter the apples. of rice. dip them in a batter. 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. eggs (well beaten). powder with castor sugar. Put the rinds of these into ½ pint of cold water. sugar and vanilla to taste. and fry them a nice brown. 1-1/2 pints of milk. and ½ lb. each of raisins. cut it in long strips. 6 oz. of butter. and fry the batter in thin pancakes. of citron peel. ½ lb. of apples. of Allinson fine wheatmeal. of sugar. boil it gently for 10 minutes. oil the butter and mix well with the fruit. stir it well over the fire until the eggs are set. of sugar. and place them in a glass dish. carefully removing all the white pith. Melt the butter. peel. Whip the whites of the eggs to a very stiff froth with 1 spoonful of castor sugar. fill it into one or more jars. without breaking the skins. wash and stone the raisins. SNOWBALLS. but not over the snowballs. and thicken the milk with it. of loaf sugar. RASPBERRY FROTH. Make a batter of the milk. and serve. and add the chopped almonds. and currants. cover tightly. 1 oz. of mixed peel. ½ pint of water. add the orange water. 8 oz. and keep in a dry and cool place. of currants. The rind of 3 oranges. Chop the fruit up very finely. 3 eggs. and meal. MINCEMEAT (another). add the almonds cut up fine. divided in sections. Boil it until it is a thick syrup. The whites of 5 eggs. and pour it into the glass dish. 3 tablespoonfuls of raspberry jam. 1 lb. the juice of 4 lemons. 1 lb. apples. The oranges are nicest served cold. Strew sifted sugar over them. then mince all up together. about ½ an inch thick. ORANGES IN SYRUP. Smooth the cornflour with a little cold milk. of blanched almonds. ½ lb. Peel 6 oranges. then strain it and pour over the fruit.

some raspberry jam. decorate the top with candid cherries and almonds blanched and split. lay the macaroons in a glass dish and pour over enough raisin wine to soak them. pour the mixture over the sponge cakes. jam. open it. TAPIOCA ICE. ½ lb. morning boil it in 1 quart of water until perfectly clear. arrange them on a deep glass dish in four layers. 12 small sponge cakes. when quite cold garnish with pieces of bright coloured jelly. 8 oz. and pour the syrup round them. When cold turn it out and serve with cream and sugar. made with Allinson custard powder. Boil the rest of the milk and thicken it with the cornflour as for blancmange. and soak them with ½ pint of the milk boiling hot. make the custard in the usual way. sugar to taste. SPONGE MOULD. SWISS CREAMS. arrange them in a buttered mould. of Allinson cornflour. a little raisin wine and 1 pint of custard. spread them with jam. Soak the sponge cakes in a little raisin wine. and let them stew a few minutes. and turn the contents into an enamelled stewpan.which should remain white. and add the sugar and pineapple syrup. 2 pints of milk. and fill the space left with whipped cream flavoured with vanilla and sweetened. and turn all out when cold. ½ teacupful of sifted sugar. a few drops of almond essence. 1 tinned pineapple. 1 teacupful of tapioca. flavour with the essence and sugar. and let the syrup cook until it is thick. When the pears are cold lay them on a dish with the cores upwards. of macaroons. 4 oz. let it cool and then pour over the cakes. spread a little jam on each layer and pour the custard round. Chop up the pineapple and mix it with the boiling hot tapioca. Soak the tapioca over night in cold water. 1 pint of custard made with Allinson custard powder. Take out the pears carefully without breaking them. add some sugar and liquid cochineal to colour the fruit. sprinkle them with finely shredded blanched almonds or pistachios. and with a spoon scoop out the core. STEWED PEARS AND VANILLA CREAM. in the 92 . Halve the sponge cakes. turn the mixture into a wet mould. TIPSY CAKE. Get 1 tin of pears. 9 stale sponge cakes.

are sufficient for a good meal. Peel the onions and chop up roughly. stew them in the butter and 1 pint of water until nearly tender. but our dishes can be so varied that we can have a different menu daily for weeks without any repetition. of Allinson wholemeal. add 93 . of butter. They usually eat the plainest foods. of butter or vege-butter. of fresh ones. that is. In our own household we rarely have more than two courses. add the tomatoes (the fresh ones must be sliced) and 3 pints of water. I occasionally meet some who have been vegetarians a long time. which will be in about 10 minutes. SHORT CRUST. 1 tin of tomatoes or 2 lbs. Instead of always using butter beans. scald and skin the tomatoes. Return the liquid to the saucepan. 1 teacupful of cold water. I have allowed three courses at the dinner. and bake until it is brown. A substantial soup and a pudding. MENU I. TOMATO SOUP. 1 large Spanish onion or ½ lb. pour the vegetables into a pie-dish. tapioca. or haricot beans. then allow the soup to cook until the vermicelli is soft. Sago. brown them with the butter in the saucepan in which the soup is made. and pepper and salt to taste. 3 hard-boiled eggs. sprinkle in the sago. When cooked. 10 oz.A WEEK’S MENU I have written the following menus to help those who are beginning vegetarianism. 2 oz. When the onion is browned. each of tomatoes. but confess that they do not know how to provide a nice meal. Rub the butter into the meal. it can be introduced into any vegetarian dinner. potatoes. and this is a source of anxiety. and to those meat eaters who wish to provide tasty meals for vegetarian friends. lentils or split peas can be substituted. pepper and salt to taste. 1 teaspoonful of mixed herbs. 1 tablespoonful of sago. VEGETABLE PIE. because they know of no tasty dishes. 8 oz. and show them that appetising meals can be prepared without the carcases of animals. When first starting. Then drain the liquid through a sieve without rubbing anything through. add the seasoning and the vermicelli. add water to make gravy if necessary. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables. cover with a crust made from Allinson wholemeal. 1 oz. and often only one course. add the pepper and salt and the mixed herbs. but they are really not necessary. I have not included macaroni cheese in these menus. Let all cook together for ½ an hour. I give them to make the menus more complete. Prepare the vegetables. or a little dried julienne may be used instead of the vermicelli. most housewives do not know what to provide. ½ lb. because this dish is so generally known. one for each day of the week. When visitors come. carrots. 2 oz. we like to provide tempting dishes for them. The recipes here written give a fair idea to start with. of butter. This article will be of assistance to all those who are wishing to try a healthful and humane diet. of smaller ones. as directed in one of these menus. turnips. of vermicelli and 2 bay leaves. I only give seven menus. cut them in pieces not bigger than a walnut. or a savoury with vegetables and sauce and a pudding.

and eggs. GROUND RICE PUDDING. Let the mixture gook gently for 5 minutes. 1 large head of celery or 2 small ones. wash them and steep them over night in boiling water. of golden syrup. and mix well. which should first be smoothed with a little cold milk. but do not stir the batter up with the syrup. 1 fair sized onion. The sauce is made thus: 1 pint of milk. and the parsley. 1 small head of celery. and cut BUTTER BEANS WITH 94 . Scrape and wash the vegetables. MENU III. and any kind of jam. 10 oz. Allow 2 or 3 oz. MENU II. 1 tablespoonful of Allinson wholemeal. pepper and salt to taste. of Allinson breadcrumbs. cover the vegetable with the crust. cut strips to line the rim of the pie-dish. therefore. 6 oz. let the soup cook until this is quite soft. CLEAR CELERY SOUP. CARROT SOUP. pepper and salt to taste. 1 large Spanish onion. then drain the liquid from the vegetables. Return it to the saucepan. Dip the basin with the pudding in it for 1 minute in cold water before turning it out. tie a cloth over the basin unless you have a basin with a fitting metal lid. GOLDEN SYRUP PUDDING. which will be in about 2 hours. or Italian paste. the juice of ½ a lemon. when it boils away. Place a piece of buttered paper on the top of the batter. Pick the beans. decorate it. the seasoning. Do not allow any water to boil into the pudding. Let all cook until the celery is quite soft. the pepper and salt. the mace. sago. for then it comes out more easily. spread a layer of jam over it. Roll it out. of butter. PARSLEY SAUCE.the water. In the morning let them cook gently in the water they are steeped in. 1 egg. pepper and salt to taste. and pour this into the pudding basin on the syrup. and steam the pudding for 2 ½ hours in boiling water. of beans for each person. Boil the milk and thicken it with the meal. and pour the golden syrup into it. 1-1/2 oz. of vermicelli. meal. Chop the onion and fry it brown in the butter (or vege-butter) in the saucepan in which the soup is to be made. add 4 pints of water. 1 blade of mace. and serve with sippets of Allinson wholemeal toast. 1 pint of milk. of butter. When brown. and add 1 oz. just covering them. and 1 blade of mace. 2 oz. Grease a pudding basin. then last of all add the lemon juice. stir frequently. and ½ lb. of ground rice. This dish should be eaten with potatoes and green vegetables. 3 eggs. a handful of finely chopped parsley. and bake the pie as directed. mixing the paste with a knife. 4 good-sized carrots. stir into it the ground rice previously smoothed with some of the cold milk. The beans should be cooked in only enough water to keep them from burning. boil the soup up. Pour half of the mixture into a pie-dish. and when it has ceased to boil add the egg well whipped. add only just sufficient for absorption. draw the saucepan to the side. until quite soft. a turnip. and let it brown lightly in the oven. with the addition of a little butter. the celery washed and cut into pieces. make a batter with the milk. then pour the rest of the pudding mixture over the jam. 3 oz. of Allinson wholemeal. 1 quart of milk. Boil the milk.

1 teaspoonful of mixed herbs. then drain the water off. Place CABINET PUDDING. season with pepper and salt. This will take about 20 minutes. 2 lbs. with the butter and seasoning. put this over the fire with the rice. Wash the rice. 1 oz. ¾ lb. stir until the soup boils and the cheese is dissolved. Cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed. fill the dish with hot water. 4 slices of Allinson bread toasted. and repeat the layers of bread and apples until the dish is full. and the onions peeled and cut into thin slices. Return the mixture to the saucepan. Cut very thin slices of bread and butter. Place the rice in the centre of a hot flat dish. butter. a layer of apples over the buttered bread. Bake them from 15 to 20 minutes. salt to taste. Boil the soup up. of Patna rice. put it over the fire in cold water. 1 heapedup teaspoonful of ground cinnamon. 1 dessertspoonful of curry powder. Let all boil together until the vegetables are quite tender. of butter. 1 breakfastcupful of tomato juice. and place little bits of butter on each tomato. the cinnamon. The potatoes should be peeled. pepper and salt to taste. Some apples require much more water than others. line a buttered pie-dish with them. When they are soft add the fruit picked and washed. 8 eggs. 2 oz. Boil the rice till tender in 2-1/2 pints of water. of tomatoes and a little butter. and butter. 1 oz. and cut up the apples and set them to cook with a teacupful of water. washed. If too much of the water has boiled away. 1-1/4 pints of milk. core. and serve. and the dish will still be very savoury. Wash the tomatoes and place them in a flat tin with a few spoonfuls of water. 1-1/2 oz. CURRIED RICE AND TOMATOES. according to the size of the tomatoes and the heat of the oven. the butter. dust a little pepper and salt between the layer. MENU IV. pour the liquid over the rice. bread. of sliced fresh ones. butter. add a little more. of cooking apples. let it just boil up. and finish with a layer of potatoes. For the tomatoes proceed as follows: 1 lb. Arrange the vegetables and tomatoes in layers. set them over the fire with 3 pints of water. 2 lbs. When quite soft. of blanched and chopped almonds. of potatoes. dust them with pepper and salt. 1 teacupful of mixed currants and sultanas. ½ lb. and serve. 1 95 . which should be as thick as cream. Rice cooked this way will have all the grains separate. and serve. sugar to taste. pepper and salt to taste. and mace. and 1 oz. APPLE CHARLOTTE. of butter. and then rub them through a sieve. Add a little more hot water if necessary while baking to make up for what is lost in the cooking. and the almonds and sugar. finishing with a layer of bread and butter. Bake from ¾ of an hour to 1 hour. 2 oz. of rice. put the tomatoes round it. place them on the top of the potatoes. add the tomato juice and the cheese. pepper. RICE SOUP. and if too thick add water to the soup. Cut the butter into little bits. of grated cheese.them up small. of onions. 3 oz. of chopped almonds. and cut into thin slices. Pare. Allinson wholemeal bread. of butter. sugar to taste. 4 oz. Mix 1 pint of cold water with the curry powder. HOT-POT. Those who do not like tomatoes can leave them out. and salt. and bake the hot-pot for 2 hours or more in a hot oven. 1 breakfastcupful of tinned tomatoes or ½ lb. and salt.

½ lb. and onion. of butter. 1 oz. Smooth the potato flour. 1 lb. 2 oz. of potatoes. wheatmeal. Thoroughly mix all the various ingredients together. melt the butter. 1 lb. of butter. serve with sippets of toast or Allinson rusks. each of artichokes and potatoes. Wash the leeks well. Let all simmer for 10 minutes. When they have cooked in the butter for 10 minutes add them to the other ingredients. of mushrooms. and pepper and salt to taste. turn out when cold. and cut the rest of the butter in bits. vanilla. add the vanilla. Scatter them over the batter and bake it ¾ of an hour. and soak it in the milk. wash. Thoroughly beat the eggs.teacupful of mixed currants and sultanas and any kind of flavouring—cinammon. of butter. Peel. 2 oz. and cut up the potatoes. make a batter of them with the flour and milk. then out them in short pieces. Serve 96 . Butter a pie-dish and pour the pudding mixture into it. of Allinson fine wheatmeal. Serve with green vegetables. of butter. and bake the pudding for 1 hour in a moderately hot oven. add the milk and boil the soup up again. rub them through a sieve. put a few bits of butter on the top. 1 lb. stir frequently. 1 pint of milk. 3 oz. Pour the mixture into a wetted mould. potatoes. Peel. Add water it the soup is too thick. and season it. 1 pint of milk. of potato flour. 1 quart of milk. LEEK SOUP. YORKSHIRE PUDDING. Before serving. Add sugar to the rest of the milk. and fry them and the onion in the butter. and the juice of 1 lemon. 1-1/2 pints of milk. milk. and cut the leeks lengthways. Return the liquid to the saucepan. wash. CHOCOLATE MOULD. and tomato sauce. and add both to the soaked toast. 4 eggs. Crush the toast in your hands. Peel. and pepper and salt to taste. pepper and salt to taste. MUSHROOM SAVOURY. 1 oz. When the vegetables are tender rub them through a sieve. 1 heaped-up tablespoonful of cocoa. Whip the eggs up. and season with pepper and salt. 2 bunches of leeks. or almond essence. add the Lemon juice. potatoes. 1 Spanish onion. Crush the toast with your hand and soak it in the milk. wash. Pour the mixture into a greased pie-dish and bake the savoury for 1 hour. and sugar to taste. boil it up and thicken it with the smoothed ingredients. and see no grit remains. Return the mixture to the saucepan. of Allinson fine wheatmeal. add the eggs well whipped. and cut into dice the artichokes. Well butter a shallow tin. MENU VI. 1 dessertspoonful of vanilla essence. and mix it well through. 1 oz. and serve plain or with cold white sauce. pepper and salt to taste. pour in the batter. MENU V. lemon. then cook both vegetables with 2 pints of water. Cook them until tender in 1 quart of water with the butter and seasoning. and seasoning. 1 pint of milk. Serve with small dice of bread fried crisp in butter or vegebutter. so as to be able to brush out the grit. 8 eggs. 1 small onion chopped fine. Cut off the coarse part of the green ends of the leeks. 4 slices Allinson bread toast. and boil the soup up again. and out up the mushrooms. ARTICHOKE SOUP. When the vegetables are quite tender. add the butter. and cocoa with some of the milk.

and pour it into a tin mould or a cake tin. 97 . whip up the eggs. a heaped-up tablespoonful of finely chopped Parsley. put 1-1/2 pints of this over the fire with the sugar. of potatoes. a little nutmeg. 4 eggs. Meanwhile put the castor sugar into a small enamelled saucepan and stir it over a quick fire until it is quite melted and brown. and Vegetables. add the milk. stir thoroughly. and dusting with pepper. ½ lb. 6 oz. pour in the custard. and sauce. 1 oz. of grated cheese. MENU VII. 1 pint of milk. ½ a stick of celery or the outer stalks of a head of celery. POTATO SOUP. The juice of 7 oranges and of 1 lemon. potatoes. Whip up the eggs. standing in a larger tin of boiling water. and cut in pieces the potatoes. and repeat the pouring over the contents of the pie-dish. which it will be in about ¾ of an hour. Heat the milk. 3 eggs. of Allinson cornflour. butter. BREAD AND CHEESE SAVOURY. This should also be done when a bread and butter pudding is made. With the rest smooth the cornflour and mix with it the eggs well beaten. saving the heart for table use. When the liquid in the saucepan is near the boil. 1 large Spanish onion. 4 oz. salt. A WEEK’S MENU Nutritive Value and Chemical Composition of Various Fruits. prepare and cut in small pieces the celery. To use half each of Allinson breakfast oats and wheatmeal flour will be found very tasty. and pour the mixture over the bread and cheese in the pie-dish. 2 lbs. This is a very dainty sweet dish. and a little more sugar to sweeten the custard. turn out. Peel. arrange in layers in a piedish.with vegetables. add more water. pepper and salt to taste. and then bake better. BAKED CARAMEL CUSTARD. Nuts. 1 pint of milk. If this is done two or three times. and carefully stir the hot milk into the beaten eggs. then turn out and serve. Pour the custard back into the basin. if too thick. spreading some cheese between the layers. and boil the soup up again. 5 eggs. and some butter.) PROFESSOR ATWATER’S ANALYSIS. Turn it into a wetted mould and allow to get cold. 1-1/2 pints of milk. wash. 3 oz. Rub them through a sieve. and a little nutmeg. and 4 oz. Cut the bread into slices and butter them. return the fluid mixture to the saucepan. ORANGE MOULD. Mix the parsley in the soup just before serving. stir into it the mixture of egg and cornflour. Finish with a good sprinkling of cheese. and serve. Keep stirring the mixture over a gentle fire until it has cooked 5 minutes. Add enough water to the fruit juices to make 1 quart of liquid. Cook the vegetables in 8 pints of water until they are quite soft. mix them with the milk. of Allinson bread. of sugar. of butter. and seasoning. vanilla essence. flavour with vanilla and sugar to taste. (Analysis of the edible portion. of castor sugar for the caramel. Let it get cold. Add about 2 tablespoonfuls of hot water to the caramel. and pepper and salt to taste. Bake the savoury until brown. until the custard is set. peel and chop roughly the onion. the top slices of bread and butter get soaked. and bake it in a moderate oven. Grains. Let the caramel run all round the sides of the tin.

6 365 FRUIT—DRIED.3 2.0 1.1 4.4 2.0 .5 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.1 2.5 1.3 .8 .6 .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.6 .9 .8 2.6 . FRUIT—FRESH.0 .8 .4 1.3 1.7 lb.4 1.4 Wimberries 180 140 .6 4.8 2.8 .0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.7 .0 .6 1.5 2. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.1 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .5 1. .3 .4 1.3 1.6 .

3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.8 1.9 17.2 5.1 21.2 3.0 1.8 2.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.4 2.1 1.6 2.2 1.7 1.1 3.2 1.0 21.1 1.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .4 1.6 1.3 15.5 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.9 1.1 1.1 .1 .8 2.6 1.0 2620 3030 3075 3265 3165 10.4 25.1 4.6 4.0 .8 1.8 29.6 2.3 1.7 6.3 9.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.6 8.7 1.0 27.5 6.6 15.

Cake.9 1695 1665 1600 1665 1660 1625 21.0 22.5 1640 1650 6.1 1645 9.1 10.8 100 .6 3105 “ Spaghetti “ Vermicelli Beans.0 ----9. Barley Meal “ Pearled 10.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.6 7.7 8.9 Californian} 27.8 6.5 8.4 12.1 1620 1655 465 1815 1675 1635 1650 Buckwheat Flour 1620 Corn Flour Corn Meal (granular) 1655 “ Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour “ Meal Wheat Flaked 1690 “ Flour.9 5.3 18.8 13. small White 1675 GRAIN FOODS.3 1760 1670 1795 13. Fruit “ Gingerbread “ Sponge 5.7 24.4 CAKES.0 --- 18.7 8.3 16.2 10.Pine Kernels Pistachios Walnuts “ “ Black } 34.1 16.0 6. or Wholemeal 1675 10.5 14.2 13. ETC.6 7.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.

6 ----- 2320 1785 1520 2.0 9.3 6. Plain “ Vienna “ Water Rye 9.7 7.7 8.9 7.9 1160 9. Buns.2 9.7 10.9 2860 101 . average 1800 Water 11. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.7 1470 1300 1300 1180 VARIOUS. Currant “ Hot Cross Corn. Chocolate 12.BISCUITS.4 1835 BREAD.0 9.1 1215 9.9 1515 1275 1205 10.5 9. All kinds.0 Cocoa Candy Honey Molasses (cane) 1290 21.

Barley contains about 7 per cent. 102 . Put 1 teaspoonful of Allinson’s barley into a breakfast cup.5 per cent. or “barley eaters. so that one cannot make a light bread from barley. and 7 per cent. and it was made from barley. and fat to keep us warm and give force. [A] From this analysis we can judge that barley contains all the constituents of a good food. mixed in equal parts. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. of sugar. and there is a fair percentage of mineral matter for our bones and teeth. and find this mixture invaluable. the gladiators were called Hordearii.0 There is 2. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7. it is also good for adding to broth or soup. and to vegetable stews. and is most useful for making gruel and barley water. and is much more nourishing than rice pudding. boil together a few minutes. and cocoa. Barley has been used as a food from time out of mind. and it can be drunk as a change from tea. Barley water contains a great deal of nourishment. of fat in barley. sugar. add to this 1 pint of boiling milk and water. except that they often fought to the death. In Nubia. We find frequent mention of it in the Bible. from which we get our English word “booze. BARLEY FOR BABIES. A little nutmeg gives a pleasant flavour. mix this perfectly smooth with cold milk and cold water in equal parts. and its fleshforming matter is in the form of casin the same as is found in cheese. coffee.0 INVALID COOKERY BARLEY. The first intoxicant drink made in this country was ale. BARLEY GRUEL. take from the fire. In it we find casin and albumen for our muscles. Barley is a good food.Mineral matters Water 2. According to Pliny. Mix 1 large tablespoonful of Allinson’s barley with a little cold water. Pour into a saucepan and bring to the boil. the liquor made from barley was called Bouzah. Hops were not used for beer or ale in those days. then eat.” meaning an intoxicating drink. let cool. of sugar.0 14.” because they were fed on this grain whilst training. These Hordearii were like our pugilists. and in old Latin and Greek books.5 76. Barley has been used from very ancient days for making an intoxicating drink. This casin is not elastic like the gluten of wheat.5 100. starch. until the cup is full. During illness I advise and use barley water and milk. an ancient Roman writer. Allinson’s prepared barley may be eaten as porridge or pudding (see directions). more than beef tea. and was the chief food of our peasantry until the beginning of the nineteenth century. stirring all the time to prevent it getting lumpy.

strain. 103 . BARLEY PUDDINGS. BARLEY PORRIDGE. 21/2 hours is the correct time for stewing the barley. Or the lemon may be peeled first. or jug if preferred. and boil for 2 or 3 minutes to get the full flavour. COCOA. Take 3 tablespoonfuls of Allinson’s barley.F. and drink cool. This is best without sugar. then add 2 eggs lightly beaten. add 6 oz. mix it with sufficient water. BRAN TEA. boil 2 or 3 minutes. then cut in slices. then eat with Allinson wholemeal bread. 6 oz. a little sugar may be added to it. OATMEAL PORRIDGE. When this is used as a drink at breakfast or tea. add ½ pint of boiling milk. of pearl barley for 6 hours.BARLEY FOR INVALIDS AND ADULTS. Mix 1 oz. then add it to 1 quart of water in a saucepan. boil for ½ hour. BARLEY WATER. of sugar and a few drops of essence of lemon. LEMON WATER. or stewed fruits. 1 pint boiling water. Wash. and bring to the boil. Use 3 teaspoonfuls of Allinson’s barley to ½ pint of milk and water. Pour into a jug. May be stood on the hob to draw. pour into lined saucepan. and serve with a little crushed ice if allowed. Fill the cup with milk and water in equal parts. and sugar added to taste. or toast. teapot. and prepare as “Barley for Babies. BARLEY JELLY. fresh. stew it quickly in a covered jar in a hot oven till perfectly soft and the water absorbed. Squeeze the juice of ½ a Lemon into a tumbler of warm or cold water. Eat with stewed. strain when cold. Can be made in a coffee-pot. flavour and sweeten to taste. make into a paste with a little cold milk. rusks. and when cool add the juice of 1 or 2 oranges or lemons. biscuits. Pour it into a mould to set. of bran with 1 pint of water. Stir well together. Pour on shallow plates to cool. and boil 5 to 10 minutes. pour upon it the remainder of 1 pint of milk. or dried fruits. and should be given cool. add just sufficient sugar to take off the tartness. stirring carefully. then strain and add hot milk and sugar to taste. and bake to a golden brown. A little sugar may be added when permissible. then steep. When half done. Take 2 tablespoonfuls of Allinson’s barley. pour into a pie-dish. pour 31/2 pints of boiling water upon it. cocoa into a breakfast cup. Put 1 teaspoonful of N. Take 1-1/2 or 2 teaspoonfuls of Brunak for each large cupful required.” BLACK CURRANT TEA. BRUNAK. A little orange or lemon juice is a pleasant addition. mix smoothly with ½ pint of cold water. and it is then a better colour than if longer in preparation. mix smoothly with a little milk. and boiling water poured over them. 1 large tablespoonful of black currant jam. or if you have any left over from a previous meal it can be boiled up again and served as freshly made. and boil for 1 minute. a little of the peel grated in. Mix smoothly 2 tablespoonfuls of Allinson’s barley with a little cold water.

(To Prepare the Food. may know how to make porridge. This is very useful in cases of illness. It is nourishing and soothing. cover with cold water. and bake until the rice is nearly soft throughout. RICE PUDDING. so as to get all the goodness out of the oatmeal. fresh. stirring all the time to prevent it getting lumpy. or dried fruits. GRUEL. let cool. place the saucepan on the side of the stove on an asbestos mat. lemon or almonds. mix with this a little cinnamon or other flavouring. add to this 1 pint of boiling milk and water. 104 . If it is thick when it has been rubbed through sufficiently. put it into a pie-dish. flavour with vanilla. To 1 quart of water take 3 oz. Then rub it through a fine sieve or gravy strainer. Beat up 1 egg with milk. and in cases of diarrhoea remedial. DR. when it can be flavoured with lemon juice and sweetened a little. or hominy. boil 2 or 3 minutes. FOR INVALIDS AND ADULTS. Wash the rice. Mix 6 large tablespoonfuls of the food to a thin paste with a little cold milk. OATMEAL WATER. If the porridge is preferred thinner. sweeten to taste. and is a most pleasant drink in hot weather. then add 1 quart of milk. rub it well through. It is best without sugar. thin it down with water or hot milk—half oatmeal water and half milk is a good mixture. Pour into a saucepan and bring to the boil. you have just the amount of water for a fairly firm porridge. sago. add sugar to taste. of coarse oatmeal or Allinson breakfast oats. and hominy puddings are made after the manner of rice pudding. When the water has boiled. BLANCMANGE. ALLINSON’S NATURAL FOOD FOR BABIES. 1 even cupful to 1 pint of water will be found the proportion. tapioca.Most people. mix this perfectly smooth with 2 parts milk to 1 of water until the cup is full. adding a little more hot water when rubbed dry. and then eat. and pour into wetted mould. but it is useful to know that if you take 1 pint of water to each heaped-up breakfastcupful of Allinson breakfast oats. and prepare as above. tapioca. Nothing better can be given to adults or children in cases of colds or feverish attacks. Mix 1 tablespoonful of the food with 1 of rice. and you have a most nutritious and satisfying dish. and make as above. and should be given cool. Mix 1 large tablespoonful of the food with a little cold water. and pour it over the rice. Sago. boil together a few minutes. IMPROVED MILK PUDDINGS. I think. semolina. take from the fire. and bake until set. A little nutmeg gives a pleasant flavour. and you have stirred in the oats. Let it simmer gently on the stove for about 2 hours. Only an occasional stirring will be required. Use 3 teaspoonfuls of the food to ½ a pint of milk and water.) Put 1 teaspoonful of the food into a breakfast cup. and there is no fear of burning the porridge. Eat with stewed.

Eat with stewed. pour into a pie-dish. PUDDINGS. mix smoothly with a little milk. Take 2 tablespoonfuls of the food. add ½ pint boiling milk. flavour and sweeten to taste. PORRIDGE. &c. and bake to a golden brown. toast. Pour on shallow plates to cool. gravies. with ½ pint of cold water. pour upon it the remainder of 1 pint of milk.—The food nicely thickens soups. boil 2 or 3 minutes. rusks.N. Take 3 tablespoonfuls of the food. then add 2 eggs lightly beaten. or stewed fruits. mix smoothly. biscuits. fresh. and boil 5 or 10 minutes.B. then eat with Allinson wholemeal bread. or dried fruits. 105 .

When porridge is made with water. will find one of the three following breakfasts to suit him well:— No. it must vary in quantity and quality according to the work afterwards to be done. III. Sugar or salt should not be added to the bread and milk. or the stomach becomes filled with too much liquid.—3 to 4 oz. or dried prunes if there is a tendency to constipation. of Allinson wholemeal bread into dice. syrup. cover the basin with a plate. business man. of Allinson wholemeal or crushed wheat. and salads. When porridges are eaten. a very little salt being taken by those who use it.WHOLESOME COOKERY I. and then eaten with bread. jam. tomatoes. coarse oatmeal or groats. as they are apt to cause acid risings in the mouth. and pour over about ½ a pint of boiling milk. and may be eaten lukewarm. but only the bread. The clerk. as they cause mental confusion and disinclination for brain work. the coarse meal or crushed grain should be stewed in the oven for an hour or two. hominy.—Allinson wholemeal bread. put into a basin. bran tea. or other seasonable fruit may be eaten afterwards. in autumn. at the end of the meal have a cup of cool. or Brunak. or fresh or stewed fruit. Lettuce must be eaten sparingly at this meal. or milk and water. Meals absorb at least thrice their weight of water in cooking. No other foods should be eaten at this meal. the porridge should be poured upon platters or soupplates. too much fluid enters the stomach. but the entire meal should be made of porridge. or fresh fruit may be taken afterwards. and just warmed through before being brought to the table. In summer. An egg may be taken at this meal by those luxuriously inclined.. No. treacle. of meal will make at least 16 oz. and if not of a costive habit. and flatulence. with a scrape of butter. To make the best flavoured porridge. banana. with this take from 6 to 8 oz. winter. cucumber. and then eaten with milk. 6 to 8 oz. it may be made the day before it is required. celery.—Cut 4 to 6 oz. II. let it stand ten minutes. An apple. As breakfast is the first meal of the day. or a cup of cool milk and water. BREAKFASTS. or even a cup of water that has been boiled and allowed to go nearly cold. no other course should be taken afterwards. cut thick. When ready. heartburn. whilst those engaged in hard work will require a heavier one. oatmeal or hominy are the best. wholemeal and barleymeal make the best porridges. and fruit. so that 4 oz. I. This may be eaten with Allinson wholemeal bread and a small quantity of milk. Sugar must be used in strict moderation. of ripe. of porridge. as it causes a sleepy feeling. student. and early spring. and not too sweet cocoa. No. Stewed fruits may be eaten with the porridge. and waterbrash frequently occurs. raw fruit. or fruits stewed with much sugar must be avoided. or seasonable green stuff. and then eat slowly. allowed to cool. thin. orange. pear. 106 . Neither cocoa nor any other fluids should be taken after a porridge meal. Sugar. The literary man will best be suited with a light meal. The green stuffs include watercress. and they may be taken cold. and indigestion results. or professional man. The fruits allowed are all the seasonable ones. digestion is delayed. or molasses should not be eaten with porridge. maize or barley meal may be boiled for ½ an hour with milk and water. grapes. bread.

breakfast is taken. a little soaked sago stirred in. I. and about ½ lb. breakfast is eaten. lastly. or it may be put in a pudding basin covered with a cloth. lemonade. and should drink a large cup of Brunak afterwards. of the wholemeal bread and butter. some currants or raisins are then mixed with this. or Brazil nuts. or some harmless non-alcoholic drink. II. or instead of cocoa they may have milk and water. and a ¼ lb. of bread may be eaten. If they take No. If No. and should be lunch rather than dinner. Brunak. the meal must be a light one. or an onion. afterwards a glass of lemon water or bran tea. makes a light and good midday repast. 12 oz. but without sugar. From 6 to 8 oz. ½ lb. of coarse oatmeal or crushed wheat made into porridge the day before. LUNCH. Labourers. 107 . or even plain vegetables. artisans. The peas can be flavoured with a little pepper. of any raw fruit that is in season. If much mental strain has to be borne or business done. or a tumbler of milk and water slowly sipped. 6 to 8 oz. If No. of meal may be allowed. II. some raw fruit. Those engaged in hard physical work should make their chief meal about midday. 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. ½ lb. or a basin of thin vegetable soup and bread. form another good meal. MIDDAY MEALS. with a cup of fluid. fresh fruit. and have a light repast in the evening. The best lunch of all will be found in Allinson wholemeal bread. of bread and 2 pint of milk may be taken. III. Another good meal is made from ½ lb. which is a pleasant change from fruit. and salad or fruit. This is made from the wholemeal bread. salt.DINNERS. of bread. warmed and eaten. Or a boiled bread pudding may be taken to work. The fruit may be advantageously replaced by a salad. Labouring men who wish to take something with them to work will find 12 oz. and those engaged in hard physical work may take any of the above breakfasts. and not too sweet cocoa may be taken. form another good lunch.milk. oatmeal water. of Allinson wholemeal bread. A basin of any kind of porridge with milk. and warmed up at midday. 2 or 3 oz. or macaroni. and must arrange the quantity accordingly. will last a man well until he gets home at night. and a large mug of Brunak or cocoa satisfy them well. and boiled in a saucepan. or a cup of thin. of the wholemeal bread. of cheese. then 6 or 8 oz. lemon water. N. of peas pudding spread between the slices. with a large cup of fluid. and fruit. or other greenstuff. then crushed or crumbled. The meal in the middle of the day must vary according to the work to be done after it. also III. and one never feels so light after made dishes as after bread and fruit. This mixture is then tied up in a pudding cloth and boiled. A pleasing addition to this pudding is some finely chopped almonds. they may allow themselves from 8 to 10 oz.B. cool. Wholemeal biscuits and fruit. and mustard by those who still cling to condiments. celery. as it is not wise to burden the system with too much cooked food.—One of the simplest lunches is that composed of Allinson wholemeal bread and fruit. and sits as lightly on the stomach. which is soaked in hot water until soft.. a very little sugar and spice are added as a flavouring.—Women require about a quarter less food than men do. watercress.

In winter these fluids might be taken warmed. they may be parsley. A dinner may consist of many courses or different dishes. but he who takes more than three courses lays up for himself stomach troubles or disorder of the system. tomato. As a second course. then good solid food must be eaten.. A person who makes his meal from one dish only is the wisest of all. such as soups. tapioca. savouries. or eczema. Heavy or hard work after tea is no excuse for a supper. a cup of Brunak. Evening meal or tea meal should be the last meal at which solid food is eaten. parsnips. and their skins should always be eaten. or even on ordinary occasions for a change. a moderate amount of each should be taken. walnuts. sago. omelettes. and the wholemeal bread. but in summer they are best cool or cold. or a hard-boiled egg. the next best is when a thin scrape of butter is spread on it. and others may prefer cold vegetables. onion. Wholemeal biscuits or Allinson rusks may be used instead of bread if one is on a walking tour. cocoa. When only one course is had. sauce. and take the Allinson bread pudding or bread and fruit afterwards. or Allinson bread pudding. pies. and it three different dishes are provided. beetroot. when two courses are the rule. eaten with another vegetable. fried. Recipes for the sauces used with this course will be found in another part of the book. constipation. baked apples. of the wholemeal bread. or macaroni. and sweet courses. a proportionately lighter quantity of each. or brown gravy sauce. avoiding puddings of rice. steamed. and about the same quantity of ripe raw fruit. especially if peeled. of cheese and an onion with their bread. This dinner may be varied by adding to it a poached. batters. some Spanish nuts. or boiled egg. and the later it is eaten the less substantial it should be. broccoli. Various dishes may be served for the dinner meal. may take 2 oz. but if taken at night. This wholesome fare can be varied in a variety of ways. The bread is best dry. This meal must be taken at least three hours before retiring. &c. From 108 . at least five hours must elapse before going to bed. This simple meal can be easily carried to work. IV. or lemon water. are not nearly so good. Persons troubled with piles. turnip. sago. If hard physical work has to be done. Baked potatoes are the most wholesome. or macaroni pudding with stewed fruit.As dinner is the chief meal of the day it should consist of substantial food. Any seasonable vegetable may be steamed and eaten with the potatoes. caper. Others not subject to piles. A few Brazil nuts. A man in full work may eat from 12 to 16 oz. some might like a salad instead of the fruit. should be drunk at the end of the meal. or on a journey.EVENING MEAL. almonds. such as cauliflower. or boiled in their skins. cabbage. tapioca. sprouts. steamed potatoes are next. Of cooked dinners. If they do eat it they must be sure to eat the skins of the potatoes. or rice. milk and water. or stewed fresh fruit and bread may be eaten. the simplest is that composed of potatoes baked. The plainest dinner any one can eat is that composed of Allinson wholemeal bread and raw fruit. or constipation must avoid this dinner as much as possible. varicose veins. so that the stomach may have done its work before sleep comes on. but the simpler the dishes and the less numerous the courses the better. It may be taken in the middle of the day by those who work hard. whilst boiled ones. or boating excursion. It should always be a light one. He who limits himself to two courses does well. or onions. or boiled celery. varicocele. cycling trip. or a piece of cocoanut may be eaten with the bread in winter. carrot.

Boiled celery will be found to be lighter on the stomach at this meal than the raw vegetable. grate in a little of the peel. bran tea. COCOA. of bran with 1 pint of water. cocoa. and add sugar to taste. teapot. fry them first until nicely brown. then strain and add hot milk and sugar to taste. cocoa. Those who are restless at night. to this is added just enough sugar to take off the tartness.SUPPERS. This is not really a rich food. bran tea. as it causes persons to rise frequently to empty the bladder. Can be made in a coffee-pot. and drink cool. and spring onions may be eaten if the evening meal is taken 4 or 5 hours before going to bed. May be stood on the hob to draw. using butter or olive oil. Those who are away from home all day. the water that the celery is boiled in may be thickened with Allinson fine wheatmeal. cover with a plate. and who take their food to their work may have some kind of milk pudding at this meal. The fluid drunk may be Brunak. or 1 or 2 teaspoonfuls of condensed milk and no extra sugar. Some peel the lemon first. mix it with sufficient water. boiling water is then poured upon this and stirred. A little orange or lemon juice is a pleasant addition. or fruit. of Allinson wholemeal bread may be allowed with a poached or lightly boiled egg. or it you have any left over from a previous meal it can be boiled up again and served as freshly made. made into sauce. V. strain. 1 tablespoonful of milk must be added to each cup.—Take 1-1/2 to 2 teaspoonfuls of Brunak for each large cupful required. or hard work done since the tea meal was taken.DRINKS. and in summer cool ones. but one easy of digestion and of great use to the sleepless. a little milk and sugar may be added to it. boil for ½ an hour. LEMON WATER is made by squeezing the juice of ½ a lemon into a tumbler of warm or cold water. Hygienic livers will never take such meals. boiled and taken cool. watercress. Those troubled with dreams or restlessness must do the same. radishes. Fruit in the evening is not considered good. and poured over the cooked celery.4 to 6 oz. In winter warm drinks may be taken. nervous. BRAN TEA.—This is best made by putting a teaspoonful of any good cocoa. or cold milk pudding may occasionally be eaten those who are costive will find a boiled onion or some braized onions very useful. or sleepless must not drink tea at this meal. then add a cupful of boiling water to the contents of the frying pan. BRUNAK. such as Allinson’s. even if tea has been early. pour boiling water over the slices. and 1 teaspoonful of sugar where sugar is used. Mustard and cress. Wheatmeal blancmange. When this is used as a drink at breakfast or tea. To prepare braized onions. and let cook for an hour. or some kind of green food. 109 . or jug if preferred. VI. No solid food must be eaten. a salad. The most that should be consumed is a cup of Brunak. or even plain water. then cut in slices. milk and water. When it is boiled. by this means we do not loose the valuable salts dissolved out of the food by boiling. and boil for 2 or 3 minutes to get the full flavour. as little water as possible should be used.—Mix 1 oz. and when taken it should be cooked rather than raw. into a breakfast cup. lemon water. Those who want to rise early must make their last meal a light one. Boil the onion in as little water as possible and serve up with the liquor it is boiled in. but never milk. Very little fluid should be taken last thing at night. or even boiled water.

and add about 1 tablespoonful of fresh milk to each cup. The milk may be added to the chocolate whilst boiling. Break the chocolate in bits. put into a saucepan.—Allow 1 bar of Allinson’s chocolate for each cup of fluid. but no extra sugar. and stir until the chocolate is dissolved. if desired. Pour the chocolate into cups. 110 . then add rest of fluid and boil 2 or 3 minutes. add a little boiling water. put on the fire.CHOCOLATE.

Every kind of cookery can be done with wholemeal flour. cloves. are best made from Allinson wholemeal. &c. batter puddings. should never use white flour in cooking. We call it “batter. in fact. next make a batter of Allinson wholemeal flour. vanilla. stir it round with a knife until browned. All kinds of cold vegetables. 1 or 2 eggs. Turn out when cold on to a flat dish. Or chop fine cold vegetables of any kind. fry onions and add to them.. put them in layers in a pie-dish. pie-crusts. If we wish to make it very tasty we fry a finely chopped onion first and add that to it. porridge. varicose veins. &c. then some onions. SAVOURY DISHES MADE WITH BATTER. and they may all gain further good it they will use Allinson wholemeal flour in place of white for all cooking purposes. add a little pepper and salt. Fry some potatoes. lemon juice.. and a little pepper with salt. Yorkshire puddings. unless it is to make bill-stickers’ paste or some like stuff. and then baked. a little ketchup. bake in the oven from ½ an hour to 1 hour. the batter has formed a crust. stir in wholemeal flour and milk. having first cut off the hard crusts. 111 . and serve. In making a brown sauce we put a little butter or olive oil in the frying-pan. Butter adds to the flavour of these dishes. Tomatoes may be wiped. STEWED FRUIT PUDDING. pour over it a white sauce. or who suffer from piles.. boil in a small quantity of water. pour over the fried vegetables as they lie in the dish. milk. Those who are at all constipated. under crusts. SUBSTANTIAL BREAD PUDDINGS. gently pressed on the hot fruit. pepper. this is how we make it. put in a pie-dish. thin with hot water. White sweet sauce is made from wholemeal flour. Chop fine some onion or parsley. and bake.WHOLEMEAL COOKERY Most of my readers have received great benefit from eating wholemeal bread instead of white. pour some of the batter as above over them. sugar. lard. cold soup. There is a substitute for pie-crusts that is very tasty. &c. and thus produce a sauce that helps down vegetables and potatoes. can go into this. and such puddings can all be made with wholemeal flour. batter poured over. and not at all harmful. or other flavouring. or dripping is used they will lie just as heavy. let it bubble and sputter. and you then have a nice brown sauce for many dishes.” and it can be used for savoury dishes as well as sweet ones. dredge in Allinson wholemeal flour. until. and tinned or fresh tomatoes will make it more savoury. Those who are inclined to stoutness should use wholemeal flour rather than white. Norfolk dumplings. and cause heartburn just as much as those made with white flour. All kinds of pastry. Then fill the dish with hot stewed fruit of any kind. varicocele. line a pie-dish with these. but does not make them more wholesome or more nourishing. Cut Allinson wholemeal bread into slices a little over a ¼ of an inch thick. Toothless children must not be given any food but milk and water until they cut at least two teeth. and are very tasty this way. In making ordinary white sauce or vegetable sauce. salt. and a little cinnamon. milk. Hygienists and health-reformers should not permit white flour to enter their houses. add boiling water. Pancakes can be made from wholemeal flour just as well as from white. and are more nourishing and healthy. and at once cover it with a layer of bread. put in a piedish. eat with the usual vegetables. and do not lie so heavy as those made from white flour. back pain. and if much butter.

Or tie the whole up in a pudding-cloth and boil. and this is a good substitute for a fruit pie. Chop fine any kinds of greens or vegetables. and cook them in the milk and water. A MONTH’S MENUS FOR ONE PERSON. then it forms wholemeal blancmange.. stew in a little water until thoroughly done. and a little sugar and cinnamon. Stew ripe cherries. ¼ lb. and may be eaten with stewed fresh fruit. cook till tender with the milk and water. No. Prunes can be treated the same way. WHOLEMEAL BATTER. add to this soaked currants. add butter and seasoning. turn the batter into it. Smooth the meal and cornflour with a little of the milk. or the batter can be cooked in the saucepan. pepper and salt to taste. Make a batter of the ingredients. 112 . and bake in the oven. add butter and seasoning. 1 gill of milk. biscuits. until tender. a beaten-up egg. butter a flat tin or a small pie-dish. currants. and bake it from 20 to 30 minutes. sugar and vanilla to taste. and cut up small the vegetables. Pour into a wetted mould. raisins. ¼ oz. bring the rest to the boil. CAULIFLOWER SOUP. and turn out when cold. poured into a mould. artichokes. or other ripe fruit in a jar. butter. and milk. and it is ready for use. milk. potatoes. allowed to go cold and set. ½ small cauliflower. damsons. WHOLEMEAL SOUP. Peel. Serve with white sauce or eat with stewed fresh fruit. stirring all the time. ¼ pint milk. bake. plums. labourers can take them to their work for dinner. 1. 1 egg. and their children cannot have a better meal to take to school. thicken the soup with it. pepper and salt to taste. 2 oz. can all be made of wholemeal flour. cheesecakes. then add plenty of hot water. Rub them through a sieve. Wash and cut up the cauliflower. BLANCMANGE. wholemeal. let it all simmer for 5 to 8 minutes. pour into the batter named above. fry your vegetables before making into soup. To make it more savoury. Mix Allinson wholemeal flour. ¼ lb. 2. stir in the mixture. boil up for a minute and serve. buns. raspberries. and a ¼ of an hour before serving. 1 even dessertspoonful of wheatmeal. pour in a cupful of the “Sweet Batter. wedding cake. Rusks. seasoning to taste. ARTICHOKE SOUP. chopped nuts or almonds. smooth the meal with a little water. 1 or 2 eggs together. and other like articles as Madeira cake. then break fine in a piedish. No. ½ pint milk and water. gooseberries. 1 teaspoonful of fine wholemeal.Soak crusts or slices of Allinson bread in hot water. SWEET BATTER. small piece of butter. wash. add flavouring. pour into a pie-dish. pound cake. Eat with vegetables. 1 ditto cornflour. ¾ pint milk and water (equal parts). &c.” and you get a thick. with sugar and spice. with pepper and salt to taste. nourishing soup. These puddings can be eaten hot or cold. return to saucepan.

and mix with the parsley before serving. and steam the haggis 1-1/2 hours. some breadcrumbs. 1 dessertspoonful of cold boiled vermicelli. Cook the flagolets till tender. 2 oz. mix it with the milk. Eat with or without stewed fruit. and a small bit of butter. LENTIL CAKES. Boil the milk. CLEAR SOUP (Julienne). of wheatmeal. Cook the Julienne in the stock until tender. 4. vermicelli. Serve with vegetables. of fine wheatmeal. and add the other ingredients. 1 tablespoonful sultanas washed and picked. ½ gill of milk. turn the mixture into a small piedish. pepper and salt to taste. ½ gill milk. 2 oz. and bake the pudding about ½ hour. pepper and salt to taste. of oiled butter. 1 teaspoonful of cornflour. a pinch of herbs. they should be a thick purée. GROUND RICE PUDDING. Stew the lentils with the onion in just enough water to cover them. ¼ oz. 3. 1 teaspoonful of finely chopped parsley. ½ oz. of rolled oatmeal. of oiled butter. rub them through a sieve. or butter. of ground rice. a little grated lemon peel. a teaspoonful of grated onion. 2 oz. ¼ pint parsley sauce. add seasoning and butter. ½ pint of milk. and bake it in the oven until thoroughly cooked. Beat up the egg. 1 small finely chopped and fried onion. CARROT SOUP. then add sugar and flavouring and the ½ egg well beaten. and serve with the sauce. and 1 small onion cut up small. 1 potato. thicken with the cornflour. and bake in the oven until a golden colour. adding a little water if necessary. pepper and salt. a little butter. WHEATMEAL PUDDING. 1 egg. 1 pint of water. and pepper and salt to taste. 1 egg.boil up and serve. Serve with potatoes and green vegetables. let it soak in a very little water for half an hour. 1 carrot. Make it as follows. stir the ground rice into it. boil up and serve. season. sugar and flavouring to taste. Boil up the milk. ½ egg. a scanty ½ pint of milk. return to saucepan. 3 oz. ¾ pint vegetable stock. pour off any which has not been absorbed. sugar to taste. sugar to taste. add the 113 . Cook the vegetables in the water till quite tender. small tapioca. No. of flagolets. and form into 1 or 2 cakes. a little butter. butter a small pie-dish. 1 egg. No. HAGGIS. add butter and seasoning and serve. 1 gill of milk. dip in egg and breadcrumb. let it simmer for 10 minutes. 1 oz. 1 tablespoonful dried Julienne (vegetables). Beat up the egg and mix well all ingredients. TAPIOCA PUDDING. when cooked. season with pepper and salt. 1 oz. Pour the milk over the soaked tapioca. Season to taste. of picked and washed Egyptian lentils. previously smoothed with a spoonful of water. and fry in vegebutter. FLAGOLETS. 1 oz. seasoning to taste. Turn the mixture into a small greased basin. boil up. Put the tapioca into a small piedish.

and serve. a teaspoonful of chopped parsley. 1 tablespoonful of breadcrumbs. of potatoes. ½ pint water. pour the mixture into a little pie-dish. add the butter and seasoning. Boil the cauliflower until tender. ½ oz. of onion chopped fine. 2 oz. Peel. 5. mix in the parsley. then rub them through a sieve. ½ oz. of butter. and bake them from 15 to 25 minutes. 1 large tomato or two small ones. of meal. 2 oz. of macaroni or Spaghetti. seasoning to taste. sprinkle over the cheese 114 . 1 small finely chopped and fried onion. 1 small cauliflower. It will take 20 minutes. ½ pint milk. of Egyptian lentils. ¼ lb. pour the juice over. 2 tablespoonfuls of tinned tomatoes. a piece of celery. sprinkle with pepper and salt. of oiled butter. Boil the sago and wheatmeal in the milk until the sago is well swelled out. WHEATMEAL AND SAGO PUDDING. ¼ oz. pepper and salt. place the tomatoes in the middle. No. 1 ditto of wheatmeal. rice. pepper and salt to taste. Spread the rice on a flat dish. and cook them in the water till quite tender. Season to taste. wash. then drain all the liquid. Make a batter of the egg. boil up. return to the saucepan. 1 small onion. Meanwhile place the tomatoes in a small dish. of butter. cut it up and arrange it in a small pie-dish. When tender serve with grated cheese and vegetables. and bake the pudding until a golden colour. POTATO SOUP. Flavour to taste. ½ lb. 1 oz. Boil the tomatoes with the onion and water for 5 to 10 minutes. Set the rice over the fire with the water (cold) and the butter and seasoning. ¼ oz. Return to the saucepan. of grated cheese. of butter. season and sprinkle in the vermicelli. sugar and flavouring to taste. 7. or 1 fair-sized fresh one. a teaspoonful of vermicelli. boil up. MACARONI WITH CHEESE. 1 gill of milk. ½ pint of water. ½ oz. 2 oz. Rub the mixture through a sieve. and serve with sippets of toast. 1 egg. and serve. and bake the batter in a small buttered pie-dish. add butter and seasoning. add the other ingredients. Cook the vegetables and lentils in the water until quite tender. of desiccated cocoanut. CAULIFLOWER AU GRATIN.RICE AND TOMATOES. pepper and salt to taste. CLEAR TOMATO SOUP. let the soup cook until the vermicelli is soft. milk. WHEATMEAL BATTER. No. LENTIL SOUP. place a little bit of butter on each. 1 pint of water. and cut up small the vegetables. and serve. a few spoonfuls of water in the dish. each of carrots and turnips cut up small. a little grated cheese. No. 1 oz. 1 pint of water. Boil the macaroni in as much water as it will absorb (about ½ pint). sugar to taste. and meal. 1 dessertspoonful of sago. pepper and salt to taste. 2 oz. let it simmer until the water is absorbed and the rice fairly tender. a little piece of butter. 6. pepper and salt to taste.

some paste for crust. and let the soup boil up until the cheese is dissolved. carrot. RICE CHEESE SOUP. place the butter in little bits over the top. and onion. 1 egg. Grate some fresh cocoanut. add sugar and cinnamon to taste. 1 oz. and cut up the celery. 2 medium-sized potatoes. sugar and cinnamon or lemon peel to taste. pour it over the rice. 1 oz. core. ¾ pint water. 8. ¼ oz. 10. add the sugar and any kind of flavouring. turnip. sugar and flavouring to taste. Serve with brown sauce or tomato sauce. ¼ pint milk. then add the cheese. 1 piece of celery. ¾ pint water. (See “Sauces. 1 teaspoonful of sago. put all in a pie-dish. adding seasoning to taste. seasoning to taste. ½ pint of milk. ½ oz. and bake the cauliflower until golden brown. APPLE PIE. and bake in a moderately hot oven. and fill a small piedish with them. and bake in a fairly quick oven until brown. then let cook gently for another ¼ hour in a cooler part of the oven. Serve with white sauce. of rice. RICE PUDDING. wash. Roll out the paste and line a plate with it. and bake the pudding till the rice is tender. Wash the rice and put No. tomato (or any other vegetable in season). Chop fine the onion and fry it. previously washed and cut up. Peel. milk. 1 small onion chopped fine. STEWED PRUNES AND GRATED COCOANUT. pepper and salt to taste. No. 2 oz. Bring the milk to the boil. add seasoning. Cook the rice in the milk and water until tender. dust with pepper and salt. 9. pepper and salt to taste. and cut up the potatoes. ¼ pint milk. each of potato. Cover with short crust. Boil all the vegetables. SWEET CORN TART. Pare. No. and cut up the apples. Beat up the egg and mix with the sweet corn. If possible. after removing the brown outer skin. of butter. When they are quite tender. 115 . and sprinkle in the sago. 2 medium-sized cooking apples. they should be soaked over night. celery. 2 tablespoonfuls of tinned sweet corn. 1 dessertspoonful of rice. ¼ oz. in ½ pint of water. grated cheese. butter. pepper and salt to taste. POTATO SOUP (2). season to taste. and seasoning. a small onion. and serve separately. return the soup to the saucepan. ASPARAGUS SOUP. Cover with paste.”) it into a pie-dish. butter. and fried a nice brown in butter or vege-butter. Rub the vegetables through a sieve. VEGETABLE PIE. of butter. turn the sweet corn mixture on to the paste. Add enough water for gravy. Boil with the water until tender. and a little water. and bake the tart until a light brown.and breadcrumbs. Stew some Californian plums in enough water to cover them well. Some paste for short crust. boil up and serve.

boil up and serve. macaroni. 1 slice of Allinson bread. 1 small finely chopped onion fried brown. 11. add sugar and flavouring. sultanas. thicken with the cornflour smoothed with a spoonful of water. 12. Bake them from 15 to 20 minutes. 2 oz. SEMOLINA PUDDING. When the bread is quite tender. then add the capers and vinegar. and serve. of butter. BREAD STEAK. 116 . a little butter and seasoning. Serve with vegetables. and serve. and the cornflour smoothed in the milk. with a little of the juice. return to the saucepan. No. TOMATO SOUP. and bake until a golden colour. serve with sippets of toast. sprinkle with seasoning and serve with potato and greens. 3 oz. Boil the macaroni in ½ pint of water until tender. Dip the bread in milk. One slice of Wholemeal bread. ½ doz. pour over the gravy. cinnamon and sugar to taste. ¼ lb. boil up. of rice. enough of the caper vinegar to taste. PRUNE BATTER. 1 small onion. ¼ pint milk. No. 1 teaspoonful of cornflour. and egg. boil up. Make the white sauce. place the mushrooms in the middle. a little piece of butter. ½ pint water. fry the bread and onion a nice brown. half an egg beaten up. return soup to the saucepan. Chop the onion up fine. a little milk. ¼ oz. ½ pint of milk. spread the rice on a flat dish. 1 oz. Place the prunes in a little pie-dish. Make a batter of the milk. a small finely chopped onion. BREAD SOUP. or 6 oz. 1 wellbeaten egg. of fine wheatmeal. oil the butter. pour the batter over. of bread. adding the onion and seasoning. Cook the rice in ½ pint of water.” Peel and wash the mushrooms. pour the mixture into a little pie-dish. of butter. and 1 egg.½ dozen sticks of asparagus. RICE AND MUSHROOMS. When cooked 15 minutes rub the vegetables through a sieve. pepper and salt to taste. Boil the semolina in the milk until well thickened. pepper and salt to taste. ¼ pint white sauce (see “Sauces”). MACARONI WITH CAPER SAUCE. of fresh ones. 1 teaspoonful capers chopped small. sweet almonds chopped fine. 2 oz. rub all through a sieve. 1 gill of milk. and stir it in. 1 oz. ¼ lb. 1 level dessertspoonful of cornflour. Boil the bread in ¾ pint of water and milk in equal parts. and cook the tomatoes and onion in enough water to make ½ pint of soup. a pinch of nutmeg. of mushrooms. then in egg. of semolina. ½ oz. and add a little piece of butter. BREAD PUDDING. meal. and a little butter. and bake until a nice brown. add the seasoning. sugar and vanilla to taste. place them in a flat tin with a few spoonfuls of water. Boil the asparagus in the water till tender. melt the butter in a frying pan. 8 or 10 well-cooked Californian plums. as directed in recipe for “Rice. 1 teacupful of tinned tomatoes. a dusting of pepper and salt and a bit of butter on each. pepper and salt to taste. pepper and salt.

1 egg well beaten. 14. after picking them over and washing them. seasoning to taste. a slice of Spanish onion chopped up. 1 gill of custard. of vermicelli. a little milk. a little milk. Serve with white sauce. a few ratafias. ½ teacupful tinned tomatoes. add the butter oiled. ½ teacupful green peas. Boil the green peas in ½ pint of water. rub the vegetables through a sieve. the cheese. seasoning to taste. a few breadcrumbs. 1 medium-sized potato. take out the mint. No. a little grated cheese. 1 spray of mint. ¼ oz.½ oz. add seasoning. pepper and salt to taste. a piece of celery. ½ oz. and squeeze the surplus out with a spoon. a little milk. and serve. MACARONI AND TOMATOES. 3 oz. and thicken the soup. pour the mixture into a buttered pie-dish. sprinkling crumbled ratafias and the almonds between the pieces of cake. of grated cheese. spread them with jam. add the butter and seasoning. Mix all the ingredients together. Then rub all through a sieve. wheatmeal. arranging them in a little pie-dish. 1 egg. tie with a cloth. smooth the meal with a little milk. sultanas. and serve with grated cheese and vegetables. adding a little herbs. Soak the sago over the fire in a little water. 2 ozs. Pour the custard over. 1 oz. VERMICELLI RISSOLES. of potatoes cut into pieces. and a few breadcrumbs. When the peas are tender. 2 oz. 1 gill of water. of butter. 15. 117 . STEAMED PUDDING. and steam the pudding for an hour. 2 oz. ½ oz. mix it with the other ingredients. 1-1/2 gills of water. a little butter. Return to the saucepan. of macaroni. and bake them a golden brown. a teaspoonful of fine meal. Cut the sponge cakes in half. of sago. ½ saltspoonful of cinnamon. Soak the peas in water overnight. ¼ oz. pour the mixture into a soup-or small basin. and serve. Cook the rice in the water and tomatoes until tender. and bake the pudding from 30 to 45 minutes. TRIFLE. of chopped almond. 2 oz. of butter. add the butter. Then add seasoning. when almost tender drain off any water that is not absorbed. Boil the vermicelli in the water until tender and all the water absorbed. Form into 2 or 3 little cakes. and serve. No. Soak the bread in milk. ONION SOUP. pepper and salt and a pinch of mixed herbs. 1 small Spanish onion. return the soup to the saucepan. Cut up the vegetables and cook them in ½ pint of water. GREEN PEA SOUP. sugar to taste. Let it cook for 2 to 3 minutes. if the mixture is too moist. adding seasoning and the mint. place little bits of butter on each. SPLIT PEA SOUP. 13. or vege-butter. of oiled butter. and cook them with the vegetables till quite tender. the egg. 1 oz. No. a little jam. of butter. let it all soak for half an hour. of split peas cooked overnight. 1 oz. Set them over the fire in the morning. 2 sponge cakes. When tender.

and serve. 17. and tomatoes in layers in a small pie-dish. fill the core with 1 or 2 stoned dates. of grated cheese. sugar and vanilla essence to taste. make a batter of the milk. and serve with potatoes and greens. peel. ¼ oz. onions. of vege-butter. pepper and salt to taste. Rub them through a sieve. Turn out. and smooth them with a little water. No. with the Lemon rind. pepper and salt to taste. Serve with sauce. BAKED APPLES AND WHITE SAUCE. 118 .F. CHOCOLATE BLANCMANGE. ½ teacupful tomatoes. of half cornflour and fine wheatmeal. of tapioca. butter. Return to the saucepan. flour. 1 oz. and a little water if necessary. mix cocoa. ½ oz. Peel. Spanish onion peeled and sliced. 16. wash. Proceed as in savoury custard. and allow to get cold. ½ pint of milk. mix well. 1 oz. Boil the tapioca until quite tender. in the water. and serve with sippets of toast. pepper and salt to taste. and wheatmeal. Wash. a little butter and seasoning. 1-1/2 gills of milk. and scatter them over the top. 6 oz. potatoes. pour the mixture into a wetted mould. 2 oz. boil up. Take out the rind. add butter and seasoning. and cut up the vegetables. add the syrup and lemon juice. turn out when cold. of potato. Arrange the potatoes. 1 large tablespoonful of golden syrup. of butter. boil up. No. and cut up the leek and potatoes. mix it with the potatoes. pour the mixture in a little pie-dish. 1 oz. return the mixture to the saucepan. and boil the hot-pot for 1 to 1-1/2 hours. 1 oz. Cut the butter in little bits. boil up. SAVOURY CUSTARD. wheatmeal. meal. Stir the mixture into the boiling milk. Fill the dish with boiling water. ¼ lb. keep stirring. and seasoning. of butter. add the milk. Pour into a wetted mould. ¼ lb. No. add seasoning. 3 oz. ½ lb. 1 gill of milk. LEMON MOULD. and cook them till tender in the water. Bring the milk to the boil. 18. and bake it in the oven in a dish or tin with a few spoonfuls of water until well done. 1 gill of milk. and serve. 1 leek. and serve. ½ pint water. and allow to cook 5 minutes. 1 egg. 1 egg. Then rub the vegetables through a sieve. potatoes. Fry the potatoes in the butter. HOT-POT. a small onion. juice and rind of ¼ lemon. adding a little hot water if needed. and egg. TURNIP SOUP. 1 teaspoonful N. ½ pint of water. and cook them in the water until tender. sweeten and flavour. and sprinkle pepper and salt between the vegetables. and 2 oz. POTATO BATTER. and serve. LEEK SOUP. ½ pint water. Wash and core a good-sized apple. cocoa. cold boiled potatoes. and bake the savoury for half an hour. turnip.add pepper and salt. a pinch of nutmeg.

season with pepper and salt. Wash. and cheese with the rice. 20. turn the mixture into a small pie-dish. 1 potato. Spanish onions. Cook all the vegetables until tender. Peel and cut up the apple. add the butter. and bake until set. season with pepper and salt. Boil the macaroni in water until tender. Oil the butter and mix it with the breadcrumbs. mix the egg—well beaten—seasoning. 2 oz. of grated cheese. RICE CHEESECAKES. Make the mixture into sausages. ¼ oz. add sugar and flavouring. ½ saltspoonful of herbs. some paste. and some vegebutter. herbs. or butter. 1 large cooking apple. butter. pepper and salt to taste. and serve. onion. Cook the rice in the water until quite dry and soft. sugar to taste. some paste for a short crust. add sugar. No. PLUM PIE. a little butter. sugar and flavouring to taste. Peel and cut up the apples and onion. peel. and form the mixture into small cakes. ½ small onion. and fry them a golden brown. carefully with it. a little wheatmeal. ½ lb. 1 egg well beaten. 1 egg. Rub the mixture through a sieve. and cook them in ½ pint of water till tender. and bake the pie ½ hour. pour the custard over the macaroni. of butter beans soaked overnight in 1 pint of water. ½ pint of water. ROLLED WHEAT PUDDING. add the butter. beat the milk. cover the plums with a short crust. SAUSAGES. 1 teacupful of breadcrumbs. 1 hardboiled egg. Wash the plums and put them in a small pie-dish. return to the saucepan. butter. a little butter. stew gently with a little water. rub the vegetables through a sieve. egg. APPLE AND ONION PIE. macaroni. butter. 1 oz. 2 oz. ½ oz. and cut up the vegetables.APPLE SOUP. and serve. ripe plums. 1 teaspoonful of cornflour. and fry them brown in a little vege-butter. return to the saucepan. No. seasoning to taste. 19. add the egg. CELERY SOUP. roll them into a little breadcrumb. adding water as it boils away. ½ pint milk. 2 oz. Rub through a sieve. return to the saucepan. ½ small onion cut up small. and serve. and bake the pie a golden brown. 1 small finely chopped onion. ½ small onion chopped fine. MACARONI PUDDING. and place the pieces on the mixture. When all is tender. boil up. 6 eggs. pepper and salt. thicken the soup with the cornflour. seasoning and sugar. cover with a crust. and cook with the onion in the water till quite tender. season and add the butter. Serve with stewed fruit. seasoning. 2 oz. pour ½ teacupful of water over them. 119 . ½ oz. Serve with vegetables and brown sauce. 1 gill water. Roll in wheatmeal. quarter the egg. carrot. well beaten. ½ stick celery. ¼ lb. 6 oz. BUTTER BEAN SOUP. When nearly tender. and seasoning. seasoning and sugar to taste. a pinch of nutmeg. Cut into little pieces and place in a little pie-dish. celery. 2 oz. apples. boil up the soup. add the butter. rice.

1 oz. rolled wheat, ½ pint milk, 1 tablespoonful of currants and sultanas mixed, sugar to taste. Cook the rolled wheat in the milk for fifteen minutes, then add the fruit, and let simmer another 15 minutes. Pour the mixture into a small pie-dish, and bake in the oven until golden brown.

1 potato, 1 small onion, 1 good handful of sorrel washed and chopped fine, a little butter, pepper and salt, ½ pint water, 1 gill milk. Peel, wash, and cut up the potatoes and onion, boil in the water till tender, and rub through a sieve. Return the mixture to the saucepan, add the milk, sorrel, butter, and seasoning. Simmer gently for 10 minutes, and serve.

SAVOURY BATTER.
No. 21.

FRENCH SOUP.
1 small onion chopped fine, 1 oz. of cheese shredded fine, 1 slice of dry toast, ¾ pint of water, a little milk, pepper and salt to taste. Break up the toast, and set all the ingredients over the fire; cook till the onion is tender, add ½ gill of milk, and serve.

2 oz. fine wheatmeal, 1 gill of milk, 1 egg, 1 teaspoonful finely chopped parsley, ½ small grated onion, ¼ oz. butter, pepper and salt. Make a batter of the meal, egg, and milk, mix in the other ingredients, pour the mixture into a buttered pie-dish, and bake the batter ½ hour.

STEWED FRUIT AND CUSTARD.
Any kind of stewed fruit. Custard: 1 gill of milk, sugar and vanilla to taste, and 1 egg. Heat the milk, beat up the egg, and stir the milk into it gradually; pour the mixture into a small jug, place this in a saucepan of fast-boiling water, keep stirring until the spoon gets coated, which shows that the custard is thickening. Remove the saucepan from the fire immediately, and continue stirring the custard until it is well thickened. Then cool it, placing the jug in cold water. When cold, serve with stewed fruit.

VEGETABLE PIE.
½ lb. potatoes, peeled and cut in pieces, ½ Spanish onion chopped up, 1 tomato, ½ oz. butter, pepper and salt, some paste for crust. Stew the potatoes and onion in a little water; when tender, cut up the tomato and mix it in, season and add the butter; place the vegetables in a small pie-dish, cover with paste, and bake ½ hour or until golden brown.

CHOCOLATE PUDDING.
½ oz. ground rice, ½ pint milk, 1 teaspoonful N.F. cocoa, a little vanilla, sugar to taste, and 1 egg. Boil the rice in the milk for 5 minutes, let it cool a little, mix in the egg, well-beaten, cocoa, sugar, and vanilla. Pour the mixture into a small pie-dish, and bake for 20 to 30 minutes.

No. 23.

GREEN PEA SOUP.
½ teacupful green peas, 1 or 2 finely chopped spring onions, a little butter, pepper and salt, a dessertspoonful of meal, and 1 gill of milk. Cook the green peas and spring onions in ½ pint of water until quite tender. Add the butter and seasoning, thicken the soup with the meal (which should be smoothed with the

No. 22.

SORREL SOUP.

120

milk), and boil the soup for a minute or two before serving.

MUSHROOM TARTLETS.
¼ lb. mushrooms, ½ oz. butter, pepper and salt, ½ oz. vermicelli, cooked and cold, a little paste for short crust. Stew the mushrooms in the butter, after having dried them and cut into pieces. When they are cooked mix them well with the vermicelli. Line a couple of patty pans with the paste, and bake the tartlets until golden brown. Serve with vegetables.

butter over night, fry the onion in the butter. Boil the beans in as much water as they absorb until quite tender. Then pass them through a nut-mill or mash them up, and mix with the fried onion, mashed potatoes, herbs, and seasoning; form into little rissoles, roll in breadcrumbs, place them on a buttered tin, place a few bits of butter on the top, and bake in the oven until a nice brown. Serve with vegetables.

RATAFIA CUSTARD.
½ pint hot milk, 1 egg well beaten, 1 oz. ratafia broken up, sugar and flavouring to taste. Mix the ingredients, pour the mixture into a small buttered pie-dish, and bake the custard in a moderate oven until set.

EVE PUDDING.
1 teacupful of breadcrumbs, 1 small apple, peeled, cored, and chopped fine, ½ oz. citron peel chopped fine, 1 oz. sultanas, ½ oz. oiled butter, 1 egg well beaten, the juice and rind of a small half-lemon, sugar to taste, and a few finely chopped almonds. Mix all the ingredients, pour the mixture into a small buttered basin, cover and steam for 1 hour. Serve with sweet sauce.

No. 25.

CLEAR SOUP WITH DROPPED DUMPLINGS.
Make ¾ pint of clear soup, and proceed for dumplings as follows: 1 egg, 1 tablespoonful of milk, 1 teaspoonful of fine wheatmeal. Beat up the egg, add the milk and smooth the meal with it, flavour with nutmeg. Gradually drop the mixture into the boiling soup, let cook for a minute, and serve.

No. 24.

MUSHROOM SOUP.
2 oz. mushrooms cut up small, ½ small onion chopped fine, 1 dessertspoonful of fine wheatmeal, pepper and salt, ½ oz. of butter, a little milk. Stew the mushrooms and onions together in the butter until well cooked, add ½ pint of water, and cook the vegetables for 10 minutes. Add seasoning, and the meal smoothed in a little milk. Let the soup thicken and boil up, and serve with sippets of toast.

SAVOURY SAUSAGES.
½ teacupful of breadcrumbs, 1 wellbeaten egg, ½ teacupful cold lentil purée 1 small finely chopped onion tried brown. Mix the ingredients, adding seasoning. Form into sausages, roll them in a little wheatmeal, and bake them a nice brown in the oven. Serve with vegetables and sauce.

BUTTER BEANS RISSOLES.
2 oz. butter beans, 1 tablespoonful of cold mashed potatoes, ½ small onion chopped fine, a pinch of herbs, ½ oz. of butter, seasoning to taste. Soak the beans in

BAKED CUSTARD.

121

½ pint hot milk, 1 egg, a little sugar and flavouring. Beat the egg, mix it with the milk, sweeten and flavour to taste; pour the custard into a small pie-dish, and bake until set.

pepper and salt to taste, ¼ oz. butter, ¼ pint milk, 1 teaspoonful of cornflour. Boil, peel, and mash the chestnuts, and set them over the fire with the onion, milk, ½ pint of water, and the butter. When it has boiled up, bind the soup with the cornflour, boil up, and serve.

No. 26.

MACARONI SAVOURY.
2 oz. of cold boiled macaroni cut small, ½ oz. grated cheese, 1 gill milk, 1 egg, 1 oz. fine wheatmeal, ½ oz. butter, seasoning to taste. Make a batter with the milk, egg, and meal, mix together with the macaroni, cheese, and the butter, previously oiled, season to taste; turn the mixture into a small pie-dish, and bake until a golden brown.

PARSNIP SOUP.
½ lb. parsnip, ¼ lb. potato, ½ small onion, ¼ oz. butter, pepper and salt, a little milk. Cut up the vegetables, cook them until tender, then rub through a sieve, return the mixture into a saucepan, add butter and seasoning, and as much milk as needed to make up the quantity of soup. Boil up and serve.

APPLE PUDDING.
½ lb. apples, 1 saltspoonful of cinnamon, sugar to taste, and some paste as for a short crust. Peel, core, and out up the apples. Line a pudding basin with paste, fill the basin with the apples, add sugar and cinnamon, cover with paste, and steam the pudding for 1 to 11/2 hours.

GROUND RICE CUTLETS.
2 oz. ground rice, 1 egg, ½ pint milk, a little nutmeg, a pinch of herbs, ½ oz. grated cheese, seasoning, and breadcrumbs. Boil the ground rice in the milk until stiff, add the egg, well beaten, and the other ingredients. Butter a flat tin and sprinkle with breadcrumbs, spread the mixture on the tin, sprinkle well with fine breadcrumbs, scatter bits of butter on the top, and bake until golden brown. Cut into pieces, dish up, and serve with vegetables and tomato sauce.

No. 28.

SEMOLINA SOUP.
½ gill of milk, 1 gill water, ½ oz. semolina, a very small piece of mace, ¼ oz. butter, ½ oz. grated cheese, pepper and salt to taste. Bring the milk and water to the boil with the mace, thicken with the semolina; cook gently for 10 minutes, remove the mace, add cheese, butter, and seasoning, and serve.

FRUIT TART.
Line a couple of patty pans with paste for short crust. Partly bake, then fill with any kind of stewed fruit, and finish baking. Serve hot or cold.

No. 27.

MACARONI CUTLETS.
2 oz. cold boiled macaroni, 1 egg, a pinch of herbs, halt a small grated onion, pepper and salt, breadcrumbs, and butter, or vege-butter. Beat the egg well, and mix

CHESTNUT SOUP.
½ lb. chestnuts, ½ small grated onion,

122

make a batter with the milk. GOOSEBERRY POOL. butter. 2 tablespoonfuls of meal. pepper and salt. CELERY SOUP. until the rice is quite tender. SWEET CORN AND TOMATOES. and as much breadcrumb as needed to keep the mixture together. Serve with vegetables. well beaten. and cook in the milk until they will mash up well. add the butter. ½ oz. BANANA PUDDING.it with the macaroni cut in small pieces. and fry a nice brown. when soft enough to pulp. Cook the gooseberries in ½ gill of water. and egg. pumpkin. PUMPKIN TART. finely chopped onion. some paste for short crust. salt to taste. drop the batter by spoonfuls into the boiling fat. a little Lemon juice. 1 gill of milk. and cover the paste. rice. 1 gill of milk. and bake in a moderate oven until the custard is set. onion. boil it up for a few minutes before serving. Cut the celery into pieces. mix the beet with it. 1 dessertspoonful of meal. seasoning to taste. and serve the fritters with vegetables and brown sauce. CURRY RICE SOUP. 1 saltspoonful of curry. 1 pint milk and water (equal parts). and mix the gooseberries with the cream. Peel and slice the bananas. and the lemon juice. a teaspoonful of lemon juice. let get cold. a little piece of butter. rub the fruit through a sieve. let it cook until quite tender. ½ gill milk. Shape into cutlets. 3 bananas. smooth the meal with part of the milk. BEETROOT FRITTERS. curry. Serve with rusks. and seasoning in the milk and water. which should have been previously brushed over with white of egg. Let some butter or oil boil in the frying-pan. 1 tablespoonful of cream. pepper and salt. Cut the beetroot into small dice. Stew together. No. 30. 6 oz. 1 teacupful of sweet corn. adding seasoning to taste. 1 egg. add sugar to taste. set it over the fire with 4 pint of water. Rub them through a sieve. and serve with baked potatoes. meal. Add the herbs. return to the saucepan. Add sugar and Lemon juice. with a little water until tender. 123 . sugar to taste. juice of ½ a lemon. cut into dice. 1 oz. 1 egg. dip in egg and breadcrumb. 1 small beet. ½ stick celery. ½ teacupful tinned tomatoes. add pepper and salt to taste. stew the pumpkin. Meanwhile. No. add the egg. butter. sugar to taste. gooseberries. seasoning. ¼ oz. fry a golden brown. pour the mixture into a small pie-dish. Cook the rice with the onion. and bake the tart until the crust is done. and serve. 29. Line a plate with paste. ¾ lb. rub it through a sieve. 1 oz. add the rest and thicken the soup.

If desired sweeter add a little sugar to the cream. mix them with the tomatoes and stir the mixture well over the fire until it is well set. ¼ lb. Spread some thin brown bread thickly with cream cheese. Put a little bit of butter on each slice. a little salt. a piece of butter the size of an egg. mashing them well with a wooden spoon. after having removed the seeds. like sandwiches. and let them simmer for 10 minutes. Grate the chocolate. Beat up the eggs. long.SANDWICHES DEVONSHIRE SANDWICHES. make into sandwiches in the usual way. a teaspoonful of curry powder. Mix the chocolate with the cream and spread the mixture on thin slices of bread. Cut in slices 1 or 2 ripe red tomatoes. whip the cream. CURRY SANDWICHES. Pound together the yolks of 8 hard-boiled eggs. ¼ pint cream. then turn it out and let it get cold. tomatoes. Skin and slice the tomatoes. add the tomatoes and pepper and salt to taste. Cut some slices of new bread into squares. Cut some slices of rich cheese and place them between some slices of wholemeal bread and butter. sift with powdered sugar and serve. Arrange in a single layer in a baking tin. and serve on hot buttered toast. Put them on a plate in the oven. A few drops of lemon juice are an improvement. CHEESE SANDWICHES. spread each piece with golden syrup and over this with clotted cream. ½ oz. then put any kind of jam between the slices. EGG AND TOMATO SANDWICHES. 2 bars of good chocolate. 124 . and a tablespoonful of fine breadcrumbs. Pound to a smooth paste and moisten with a little tarragon vinegar. CHOCOLATE SANDWICHES. bake 15 minutes. set the saucepan aside and allow the tomatoes to cool. pour the gravy from it round the dish. CREAM CHEESE SANDWICHES. 2 eggs. butter. melt the butter in a saucepan. and when the bread is toasted serve on a napkin. make into sandwiches. slit the latter and remove it when the cream is whipped firmly. TOMATOES ON TOAST. pepper and salt. sprinkle with fine breadcrumbs seasoned with pepper and salt. adding a piece of vanilla ½ in.

125 .

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