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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Smooth the cornflour with the milk.. and mix them with the apple mixture.16 -----100.. Separate the yolks from the whites of the eggs. they should not be indulged in too freely..11 12.11 1. All the fat of the egg is contained in the yolk.. whilst stale ones look cloudy and opaque.. 71. and let it stand just off the boil for five or six minutes. Beat them quite smooth. Pare. especially when dishes are wanted quickly. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. 4 eggs. 8 oz. mix them lightly with the rest.. and stir until it boils. Another very good way is to have stands made with holes which will hold the eggs. of Parmesan or other good dry. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. one of the best is by using the Allinson egg preservative.. and pour the whole into a buttered Soufflé tin. next week the rounded end down. then turn the mixture into a basin to cool. of Allinson fine wheatmeal.24 15.EGG COOKERY Eggs are a boon to cooks. 4 eggs. There are various ways of preserving eggs for the winter.00 lightly boiled. Nitrogen . As they are a highly nutritious article of food. and best cooked thus for invalids. beat the yolks well. 1 oz. If they are not covered with water there is less danger of them cracking. Bake for 20 minutes in a moderately hot oven. and mix it with the apples.. 2 oz. cut up. cooking cheese. 4 apples. Keep these stands in an airy place in a good current of fresh air. and return them to the stewpan. 1 gill of milk. A fresh egg looks clear and transparent. Eggs are most easily digested raw or very CHEESE SOUFFLÉ. and few cakes are made without them. Fat . of Allinson cornflour. 1 oz.12 -----100. and serve at once. owing to the sudden expansion of the contents. 1 gill of new milk or half milk and half cream. so that one week they stand the pointed end down.. They enter into a great many savoury and sweet dishes. and every week turn the eggs. and the juice of 1 lemon. of castor sugar (or more if the apples are very sour). but the white of the egg is pure albumen (or nitrogen) and water.. Water ..55 12. Eggs are a good food when taken in moderation.. Eggs contain both muscle and bone-forming material..49 1.. in fact everything required for building up the organism of the young bird. ====== ====== Eggs take a long time to digest if hard boiled. Whisk the whites to a stiff froth. APPLE SOUFFLÉ. Mineral matter 74. Eggs often crack when they are put into enough boiling water to well cover them. set the basin or saucepan on the side of the stove.... They can be prepared in a great variety of ways.. of 33 . The best way of lightly boiling an egg is to put it in boiling water. 1 oz..00 Duck’s egg.. One can easily tell stale eggs from fresh ones by holding them up to a strong light.22 12.

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

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

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

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

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

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

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

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

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

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

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

SWISS EGGS.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

8 2.3 1.5 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.0 . FRUIT—FRESH.4 Wimberries 180 140 .6 .8 .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.4 1.6 365 FRUIT—DRIED.0 .3 2.0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.6 1.3 .6 .5 1.9 .5 2.8 .1 4.3 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.7 lb.6 4.3 .8 2.6 .1 1.4 1.6 .0 1.8 . .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .7 .0 .5 1.1 2.4 1.4 2.

4 25.9 17.0 21.2 1.2 5.8 29.3 9.0 2620 3030 3075 3265 3165 10.1 4.5 1.2 1.6 15.7 1.6 2.8 2.4 1.7 1.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.8 2.0 1.1 .0 27.6 1.6 2.2 3.5 6.1 1.1 1.1 21. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.9 1.3 15.6 4.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.7 6.0 .2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.6 1.1 .6 8.3 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 .8 1.1 1.1 3.4 2.8 1.

2 10.5 1640 1650 6.6 7. ETC.3 18.9 1695 1665 1600 1665 1660 1625 21. small White 1675 GRAIN FOODS.1 10.5 14.2 13.0 --- 18. Cake.0 22.9 5.6 3105 “ Spaghetti “ Vermicelli Beans. or Wholemeal 1675 10.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.9 Californian} 27.Pine Kernels Pistachios Walnuts “ “ Black } 34. Barley Meal “ Pearled 10.6 7.4 CAKES.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.7 24.1 1645 9.1 16.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.7 8.8 13.0 6.4 12.8 100 .3 1760 1670 1795 13.7 8.0 ----9.5 8. Fruit “ Gingerbread “ Sponge 5.8 6.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.3 16.

Buns.1 1215 9.7 1470 1300 1300 1180 VARIOUS. Currant “ Hot Cross Corn.BISCUITS.3 6.7 7.2 9.9 7.0 9. All kinds.7 8.9 1160 9.4 1835 BREAD.0 9. average 1800 Water 11.5 9. Chocolate 12.0 Cocoa Candy Honey Molasses (cane) 1290 21. Plain “ Vienna “ Water Rye 9.9 1515 1275 1205 10.9 2860 101 .7 10. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.6 ----- 2320 1785 1520 2.

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

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

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

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

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

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

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

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

if desired. 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. Break the chocolate in bits.—Allow 1 bar of Allinson’s chocolate for each cup of fluid. then add rest of fluid and boil 2 or 3 minutes. Pour the chocolate into cups. 110 . put on the fire. put into a saucepan. add a little boiling water. and stir until the chocolate is dissolved.CHOCOLATE.

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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