Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Heat it gently at first. Wash the spinach thoroughly. and decorate the spinach with them. and steam them until tender. 32 . and stir into it 1 tablespoonful of Allinson fine wheatmeal. let it cook for a minute. stirring it a few times to prevent it burning. of spinach. and the juice of ½ a lemon to 4 lbs. Return the spinach to the saucepan. adding a chopped up onion. Into the saucepan in which the kail was cooked put a piece of butter. of butter. and add as much of the strained-off water as is necessary to moisten it. Drain it when soft and chop it fine like spinach. an even tablespoonful of the meal. and a little lemon juice. add pepper and salt to taste. pressing the water out with a wooden spoon or plate. Pile the mashed turnips on a flat dish. Mash them up in a saucepan over the fire. until enough water has boiled out of the spinach to prevent it from catching. Let the spinach heat well through before serving. SPINACH. Then add some of the drained-off kail wafer and stir it smooth with the browned flour. TURNIPS (MASHED). mixing with them 1 oz. as enough water will boil out of the spinach to cook it. and brown it very slightly. and serve. Let the spinach cook 20 minutes. add pepper and salt to taste. and keep stirring the meal and butter for 1 minute over the fire. Use 1 oz.hours in a small quantity of water. when melted. Return the chopped Scotch kail to the saucepan. of butter. Peel and wash the turnips. mix it well with the butter and meal. and pour a white sauce over them. melt it. stir into it a spoonful of Allinson fine wheatmeal. Have ready 1 or 2 hard-boiled eggs cut in slices. 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. then strain it through a colander.

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

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

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

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

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

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

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

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

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

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

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

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

SWISS EGGS.

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

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

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

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

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

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

39

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

8 2.4 Wimberries 180 140 .0 .6 1.4 1.0 .6 .5 1.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.7 .6 .6 .5 1.0 1.6 4. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.6 365 FRUIT—DRIED.7 lb.3 .0 .5 1.3 1.4 2.9 .8 .3 1. .1 1.1 4.1 2.5 2.8 . Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.6 .3 .8 2.3 2.4 1. FRUIT—FRESH.4 1.8 .

4 1.8 29.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.8 1.1 1.5 1.2 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) 1.7 1.0 21.8 2.3 1.5 6.1 4.1 21.8 1.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.4 2.0 . Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.6 2.0 1.2 5.0 27.1 3.0 2620 3030 3075 3265 3165 10.1 1.4 25.7 6.6 4.3 9.9 1.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .2 3.7 1.6 8.6 1.6 2.6 1.1 .2 1.6 15.8 2.1 1.3 15.9 17.

3 16.5 1640 1650 6.4 12. small White 1675 GRAIN FOODS. Fruit “ Gingerbread “ Sponge 5.0 ----9.7 24.8 100 . Barley Meal “ Pearled 10. ETC.6 3105 “ Spaghetti “ Vermicelli Beans.Pine Kernels Pistachios Walnuts “ “ Black } 34.8 6.1 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.0 --- 18.3 18.5 14.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.7 8.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.1 1645 9.0 6.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.6 7.1 10.3 1760 1670 1795 13.0 22.2 10.4 CAKES.5 8.6 7.9 Californian} 27.8 13. Cake.9 1695 1665 1600 1665 1660 1625 21.9 5. or Wholemeal 1675 10.1 16.2 13.7 8.

9 1515 1275 1205 10.7 8. Buns.BISCUITS.9 2860 101 .5 9. Currant “ Hot Cross Corn.7 10.7 1470 1300 1300 1180 VARIOUS.7 7.1 1215 9. average 1800 Water 11.3 6.0 Cocoa Candy Honey Molasses (cane) 1290 21.9 7. Plain “ Vienna “ Water Rye 9. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.9 1160 9. All kinds. Chocolate 12.4 1835 BREAD.0 9.2 9.0 9.6 ----- 2320 1785 1520 2.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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