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.

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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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

ORANGE CAKES. MACAROON. DOUGHNUTS.CHOCOLATE CAKE (1). CRACKERS. COCOANUT ROCK CAKES. CORNFLOUR CAKE. COCOANUT BISCUITS. CRISP OATMEAL CAKES. CHOCOLATE CAKE (2). PLAIN CAKE. MADEIRA CAKE. DYSPEPTICS’ BREAD. 84 ICING FOR CAKES. LIGHT CAKE. OATMEAL FINGER-ROLLS. CHOCOLATE MACAROONS. 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). CINNAMON MADEIRA CAKE. COCOANUT DROPS. LEMON CAKES. OATMEAL BANNOCKS. 84 85 85 85 85 85 85 85 85 86 86 . JUMBLES. LUNCH CAKE.

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

one of the best is by using the Allinson egg preservative..EGG COOKERY Eggs are a boon to cooks. so that one week they stand the pointed end down. Nitrogen . then turn the mixture into a basin to cool. Bake for 20 minutes in a moderately hot oven. The best way of lightly boiling an egg is to put it in boiling water. and stir until it boils. and mix them with the apple mixture. Separate the yolks from the whites of the eggs.00 lightly boiled.. 1 oz. Eggs often crack when they are put into enough boiling water to well cover them.. next week the rounded end down. ====== ====== Eggs take a long time to digest if hard boiled... Eggs contain both muscle and bone-forming material. Keep these stands in an airy place in a good current of fresh air. but the white of the egg is pure albumen (or nitrogen) and water... and few cakes are made without them. 1 oz. 4 eggs. Fat . 4 eggs. There are various ways of preserving eggs for the winter. They enter into a great many savoury and sweet dishes. They can be prepared in a great variety of ways. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg..12 -----100.. Eggs are a good food when taken in moderation. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. and let it stand just off the boil for five or six minutes. 2 oz. of Parmesan or other good dry.. especially when dishes are wanted quickly. All the fat of the egg is contained in the yolk.11 12. 4 apples. mix them lightly with the rest. and every week turn the eggs. in fact everything required for building up the organism of the young bird.. Mineral matter 74... they should not be indulged in too freely. APPLE SOUFFLÉ.11 1. and best cooked thus for invalids. 1 oz. cooking cheese. If they are not covered with water there is less danger of them cracking. of Allinson fine wheatmeal. beat the yolks well. 71. of 33 . and the juice of 1 lemon. owing to the sudden expansion of the contents. 8 oz..00 Duck’s egg.55 12. Smooth the cornflour with the milk.. set the basin or saucepan on the side of the stove. of castor sugar (or more if the apples are very sour). As they are a highly nutritious article of food. and pour the whole into a buttered Soufflé tin. 1 gill of milk. Another very good way is to have stands made with holes which will hold the eggs.22 12. A fresh egg looks clear and transparent. and return them to the stewpan. Whisk the whites to a stiff froth. Beat them quite smooth.. and serve at once. Pare.49 1.24 15.. Water . of Allinson cornflour... cut up. and mix it with the apples.16 -----100. 1 gill of new milk or half milk and half cream. Eggs are most easily digested raw or very CHEESE SOUFFLÉ.. whilst stale ones look cloudy and opaque. One can easily tell stale eggs from fresh ones by holding them up to a strong light.

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

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

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

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

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,

39

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

40

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

3 .3 1.6 365 FRUIT—DRIED.4 2.3 2.8 .6 .7 lb.4 1.8 .5 2.0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.6 . Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.9 .6 .4 Wimberries 180 140 .8 2.8 2.0 .3 .4 1.0 1.4 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.6 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .7 .3 1.0 .1 1.6 .5 1.5 1.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.8 .6 4.1 2.5 1. FRUIT—FRESH. .1 4.0 .

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 . Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.4 25.1 4.9 17.6 1.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.6 1.6 2.1 1.7 1.1 .2 5.3 15.5 1.0 2620 3030 3075 3265 3165 10.1 21.0 .2 1.0 21.1 1.2 1.8 2.3 1.4 2.0 27.6 2.6 4.1 1.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.2 3.8 2.6 15.1 .8 29.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.7 6.8 1.0 1.3 9.4 1.8 1.5 6.6 8.9 1.1 3.7 1.

8 6.9 Californian} 27.3 18.6 7.6 3105 “ Spaghetti “ Vermicelli Beans. or Wholemeal 1675 10.0 ----9.1 10. Fruit “ Gingerbread “ Sponge 5. ETC.3 1760 1670 1795 13.8 100 .5 1640 1650 6.Pine Kernels Pistachios Walnuts “ “ Black } 34. Barley Meal “ Pearled 10.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.7 24.5 14.6 7.9 5.0 --- 18.1 1645 9.0 6.3 16. small White 1675 GRAIN FOODS.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.2 13.4 CAKES. Cake.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.9 1695 1665 1600 1665 1660 1625 21.0 22.2 10.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.8 13.7 8.5 8.1 16.7 8.

2 9.9 1515 1275 1205 10.9 2860 101 .7 10.4 1835 BREAD.6 ----- 2320 1785 1520 2.1 1215 9. Currant “ Hot Cross Corn. Chocolate 12. Plain “ Vienna “ Water Rye 9. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls. All kinds.BISCUITS.0 Cocoa Candy Honey Molasses (cane) 1290 21.0 9.9 1160 9.5 9.7 8.3 6. average 1800 Water 11. Buns.9 7.7 1470 1300 1300 1180 VARIOUS.7 7.0 9.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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