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Αmazing-veggie-recipes

Αmazing-veggie-recipes

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06/12/2012

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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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

. APPLE SOUFFLÉ. Bake for 20 minutes in a moderately hot oven.. but the white of the egg is pure albumen (or nitrogen) and water. mix them lightly with the rest.00 Duck’s egg. Eggs often crack when they are put into enough boiling water to well cover them...12 -----100.49 1. especially when dishes are wanted quickly. one of the best is by using the Allinson egg preservative. and the juice of 1 lemon.. and mix it with the apples. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg..24 15. owing to the sudden expansion of the contents. A fresh egg looks clear and transparent. Smooth the cornflour with the milk. of Allinson cornflour. 1 oz. cooking cheese. Eggs contain both muscle and bone-forming material.22 12. next week the rounded end down. of 33 . There are various ways of preserving eggs for the winter. cut up.. All the fat of the egg is contained in the yolk. Pare. 71. The best way of lightly boiling an egg is to put it in boiling water. and stir until it boils.. and serve at once. Another very good way is to have stands made with holes which will hold the eggs. Mineral matter 74. Eggs are most easily digested raw or very CHEESE SOUFFLÉ.55 12. Water .. and return them to the stewpan. and every week turn the eggs. 1 oz.... 1 gill of new milk or half milk and half cream. Separate the yolks from the whites of the eggs. 1 gill of milk. and mix them with the apple mixture. Eggs are a good food when taken in moderation. so that one week they stand the pointed end down.00 lightly boiled.11 1. Whisk the whites to a stiff froth. Beat them quite smooth. As they are a highly nutritious article of food. ====== ====== Eggs take a long time to digest if hard boiled. and pour the whole into a buttered Soufflé tin. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. If they are not covered with water there is less danger of them cracking. in fact everything required for building up the organism of the young bird. of castor sugar (or more if the apples are very sour).EGG COOKERY Eggs are a boon to cooks. and best cooked thus for invalids. whilst stale ones look cloudy and opaque. 4 eggs.16 -----100. Keep these stands in an airy place in a good current of fresh air.. and let it stand just off the boil for five or six minutes. One can easily tell stale eggs from fresh ones by holding them up to a strong light. 1 oz. They can be prepared in a great variety of ways. they should not be indulged in too freely. Fat .. 4 apples. 2 oz.. and few cakes are made without them.. 8 oz. Nitrogen . They enter into a great many savoury and sweet dishes. beat the yolks well.... then turn the mixture into a basin to cool.11 12. of Parmesan or other good dry. 4 eggs. set the basin or saucepan on the side of the stove.. of Allinson fine wheatmeal.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

7 lb.0 .8 .7 . FRUIT—FRESH.9 .0 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 . .1 2.1 4.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.4 1.4 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.5 1.8 .4 Wimberries 180 140 .6 .6 365 FRUIT—DRIED.4 1.0 1.3 1.3 .1 1.8 .6 4.6 .8 2.3 2.6 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.5 1.3 1.6 1.5 2.4 2.3 .8 2.0 .0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.5 1.6 .

6 15.6 1.0 .8 2.1 .7 6.4 25.6 1.5 6.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.2 5.8 1.1 1.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.4 1.3 15.1 21.6 2.6 8.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .7 1.4 2.6 4.2 1.3 1.1 1.6 2.8 1.0 21.8 2.2 1.0 27.7 1.1 .9 1.5 1.1 3.1 4.1 1.9 17.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.0 2620 3030 3075 3265 3165 10.0 1.8 29.2 3.3 9.

0 ----9. Cake.4 12.5 14.7 8.0 22. or Wholemeal 1675 10. ETC. small White 1675 GRAIN FOODS.5 8.5 1640 1650 6.3 1760 1670 1795 13.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.1 1645 9.6 3105 “ Spaghetti “ Vermicelli Beans.8 6.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.2 13.2 10.0 --- 18.1 16. Fruit “ Gingerbread “ Sponge 5.3 18.9 5.1 10.1 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.8 100 .9 1695 1665 1600 1665 1660 1625 21. Barley Meal “ Pearled 10.7 8.Pine Kernels Pistachios Walnuts “ “ Black } 34.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.6 7.7 24.9 Californian} 27.3 16.6 7.4 CAKES.0 6.8 13.

7 1470 1300 1300 1180 VARIOUS. Plain “ Vienna “ Water Rye 9.0 9.7 10.9 1515 1275 1205 10.3 6. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls. Chocolate 12.6 ----- 2320 1785 1520 2. average 1800 Water 11.9 1160 9.1 1215 9.0 Cocoa Candy Honey Molasses (cane) 1290 21.2 9.BISCUITS.7 7.0 9. Currant “ Hot Cross Corn.4 1835 BREAD.5 9. Buns.9 7.7 8. All kinds.9 2860 101 .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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