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Amazing Vegetarian Recipes

Amazing Vegetarian Recipes

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Published by: natasha0 on Feb 06, 2011
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11/21/2012

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Sections

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

Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

5

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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RICE

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

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

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

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

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

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

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

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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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

SWISS EGGS.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

4 Wimberries 180 140 .4 1.8 .7 lb.3 2.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.6 .5 1.5 1.6 .5 1.0 .3 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .3 1.4 1.7 .0 .6 .4 2.8 2.8 .3 .8 .0 .1 1.5 2.6 365 FRUIT—DRIED.0 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.6 4.1 2.6 1.9 .0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.8 2.4 1. .6 .1 4.3 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1. FRUIT—FRESH.

6 2.2 1.7 1.1 21.7 6.1 3.4 2.0 .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) 1.1 .6 1.4 1.1 4.3 9.1 .6 2.7 1.8 2.0 27.9 17.2 5.9 1.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .2 1.1 1.3 1.6 8. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.4 25.1 1.0 21.1 1.8 1.6 15.6 4.0 2620 3030 3075 3265 3165 10.8 29.5 6.5 1.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.3 15.2 3.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.8 1.0 1.8 2.6 1.

6 3105 “ Spaghetti “ Vermicelli Beans.5 14.4 12.9 Californian} 27.Pine Kernels Pistachios Walnuts “ “ Black } 34.8 100 .7 8.1 10. Cake.6 7.1 16.7 24.3 18. ETC.9 1695 1665 1600 1665 1660 1625 21. small White 1675 GRAIN FOODS.0 ----9.4 CAKES.8 13. Barley Meal “ Pearled 10.3 16.5 8.1 1645 9. or Wholemeal 1675 10.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.3 1760 1670 1795 13.0 22.9 5.1 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.8 6.5 1640 1650 6.2 13.0 --- 18.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.7 8.2 10.0 6.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13. Fruit “ Gingerbread “ Sponge 5.6 7.

3 6. Buns.5 9.0 9.0 9.0 Cocoa Candy Honey Molasses (cane) 1290 21.9 2860 101 .9 7. All kinds.2 9.6 ----- 2320 1785 1520 2. Plain “ Vienna “ Water Rye 9.7 10. average 1800 Water 11. Chocolate 12.7 1470 1300 1300 1180 VARIOUS. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.BISCUITS.7 8.4 1835 BREAD.9 1160 9. Currant “ Hot Cross Corn.1 1215 9.9 1515 1275 1205 10.7 7.

so that one cannot make a light bread from barley. or “barley eaters. According to Pliny. coffee. and it can be drunk as a change from tea. These Hordearii were like our pugilists. Barley has been used as a food from time out of mind. In Nubia. and there is a fair percentage of mineral matter for our bones and teeth. and it was made from barley. This casin is not elastic like the gluten of wheat. add to this 1 pint of boiling milk and water. and find this mixture invaluable. Allinson’s prepared barley may be eaten as porridge or pudding (see directions). BARLEY FOR BABIES.” because they were fed on this grain whilst training. Barley is a good food. starch.5 per cent. and fat to keep us warm and give force. A little nutmeg gives a pleasant flavour. the liquor made from barley was called Bouzah. During illness I advise and use barley water and milk. sugar. then eat. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. an ancient Roman writer. Barley contains about 7 per cent. Barley water contains a great deal of nourishment. Pour into a saucepan and bring to the boil. and in old Latin and Greek books. and is most useful for making gruel and barley water.0 There is 2. Mix 1 large tablespoonful of Allinson’s barley with a little cold water. the gladiators were called Hordearii. of fat in barley. and to vegetable stews.5 100.Mineral matters Water 2.0 INVALID COOKERY BARLEY. boil together a few minutes. of sugar. it is also good for adding to broth or soup. and cocoa. We find frequent mention of it in the Bible.5 76. of sugar. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7. 102 . Barley has been used from very ancient days for making an intoxicating drink. mix this perfectly smooth with cold milk and cold water in equal parts.0 14. The first intoxicant drink made in this country was ale. until the cup is full. let cool. Hops were not used for beer or ale in those days.” meaning an intoxicating drink. stirring all the time to prevent it getting lumpy. and its fleshforming matter is in the form of casin the same as is found in cheese. and 7 per cent. and was the chief food of our peasantry until the beginning of the nineteenth century. mixed in equal parts. except that they often fought to the death. [A] From this analysis we can judge that barley contains all the constituents of a good food. more than beef tea. In it we find casin and albumen for our muscles. and is much more nourishing than rice pudding. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. from which we get our English word “booze. BARLEY GRUEL. take from the fire.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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