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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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RICE

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

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

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

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

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

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

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

24

green vegetables.

RICE AND ONIONS.
Boil whole onions in water until done quite through, remove them from the water, and put in it washed rice with a little pepper, salt, and butter. When done, serve with the onions and eat with a green vegetable.

the cold stock, and add the rice. When all have boiled slowly for 20 minutes, the rice should have absorbed the stock. Serve with cheese grated over.

SAVOURY RICE (Italian).
1 breakfastcupful of rice, 4 tablespoonfuls of grated cheese (Parmesan or other cheese), 1 oz. of butter, a pinch of saffron, pepper and salt to taste. Boil the rice with water as above, then add the cheese, butter, saffron, and seasoning; mix all well, and serve.

SAVOURY RICE CROQUETTES.
½ lb. of Patna rice, 1-1/2 pints of milk, 1 lb. of Spanish onions, 1 oz. of butter, 2 eggs, 1 teacupful of raspings, Allinson’s oil for frying. Boil the rice in the milk until soft, and turn it out to get quite cold. Meanwhile chop the onions up fine and fry them brown in the butter. Form the cold rice into balls, and with the thumb of the right hand hollow them sufficiently to admit of their receiving a stuffing of fried onions, close them again carefully, dip them in the eggs beaten up and then in the raspings, and fry them in boiling oil a light brown. Serve with gravy. There are various stuffings which can be used instead of the onions—fried mushrooms chopped up, some olives chopped fine and mixed with hard-boiled yolks of eggs, &c.

SPANISH RICE.
6 onions, 6 tomatoes, 1-1/2 pints of vegetable stock, herbs and seasoning, 11/2 cupfuls of rice, butter. Fry the onions and tomatoes in butter until well browned, then place them with the seasoning into

25

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

8 .4 Wimberries 180 140 .6 .0 .5 1.6 4.6 . FRUIT—FRESH.3 2.1 4.3 1.6 1.5 1.4 2.0 .9 .8 2.1 2.4 1.6 .3 .4 1.6 .6 365 FRUIT—DRIED. .5 1.7 lb.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.8 2. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.1 1.0 .8 .3 1.8 .4 1.0 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.5 2. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.7 .3 .

4 2.3 1.6 1.2 1.7 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.6 4.8 2.1 4.6 2.1 3.2 1.6 1.4 1.8 2.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.6 15.8 1.6 8.0 2620 3030 3075 3265 3165 10.9 1.1 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 .3 15.0 .6 2.0 21.1 .2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.7 6.1 .4 25.8 29.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.9 17.7 1.2 3.5 1.8 1.1 1.5 6.3 9.0 1.1 21.1 1.0 27.2 5.

small White 1675 GRAIN FOODS.0 6.7 24.3 1760 1670 1795 13.6 7.1 1620 1655 465 1815 1675 1635 1650 Buckwheat Flour 1620 Corn Flour Corn Meal (granular) 1655 “ Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour “ Meal Wheat Flaked 1690 “ Flour.2 10. Cake.4 CAKES.5 1640 1650 6.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.0 22.9 Californian} 27.3 16.7 8.8 6. Barley Meal “ Pearled 10.6 7.0 ----9.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.1 16. or Wholemeal 1675 10.5 8.9 1695 1665 1600 1665 1660 1625 21.9 5.6 3105 “ Spaghetti “ Vermicelli Beans.1 1645 9.7 8.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.3 18.4 12.8 100 .5 14. Fruit “ Gingerbread “ Sponge 5.1 10.Pine Kernels Pistachios Walnuts “ “ Black } 34. ETC.2 13.0 --- 18.8 13.

3 6.0 Cocoa Candy Honey Molasses (cane) 1290 21.0 9. All kinds.4 1835 BREAD.1 1215 9.0 9. Buns. Plain “ Vienna “ Water Rye 9.6 ----- 2320 1785 1520 2.7 8. Currant “ Hot Cross Corn. Chocolate 12.5 9. average 1800 Water 11.9 1160 9.7 7.7 1470 1300 1300 1180 VARIOUS.9 7.2 9.9 1515 1275 1205 10.BISCUITS.9 2860 101 .7 10. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

1 oz. rolled wheat, ½ pint milk, 1 tablespoonful of currants and sultanas mixed, sugar to taste. Cook the rolled wheat in the milk for fifteen minutes, then add the fruit, and let simmer another 15 minutes. Pour the mixture into a small pie-dish, and bake in the oven until golden brown.

1 potato, 1 small onion, 1 good handful of sorrel washed and chopped fine, a little butter, pepper and salt, ½ pint water, 1 gill milk. Peel, wash, and cut up the potatoes and onion, boil in the water till tender, and rub through a sieve. Return the mixture to the saucepan, add the milk, sorrel, butter, and seasoning. Simmer gently for 10 minutes, and serve.

SAVOURY BATTER.
No. 21.

FRENCH SOUP.
1 small onion chopped fine, 1 oz. of cheese shredded fine, 1 slice of dry toast, ¾ pint of water, a little milk, pepper and salt to taste. Break up the toast, and set all the ingredients over the fire; cook till the onion is tender, add ½ gill of milk, and serve.

2 oz. fine wheatmeal, 1 gill of milk, 1 egg, 1 teaspoonful finely chopped parsley, ½ small grated onion, ¼ oz. butter, pepper and salt. Make a batter of the meal, egg, and milk, mix in the other ingredients, pour the mixture into a buttered pie-dish, and bake the batter ½ hour.

STEWED FRUIT AND CUSTARD.
Any kind of stewed fruit. Custard: 1 gill of milk, sugar and vanilla to taste, and 1 egg. Heat the milk, beat up the egg, and stir the milk into it gradually; pour the mixture into a small jug, place this in a saucepan of fast-boiling water, keep stirring until the spoon gets coated, which shows that the custard is thickening. Remove the saucepan from the fire immediately, and continue stirring the custard until it is well thickened. Then cool it, placing the jug in cold water. When cold, serve with stewed fruit.

VEGETABLE PIE.
½ lb. potatoes, peeled and cut in pieces, ½ Spanish onion chopped up, 1 tomato, ½ oz. butter, pepper and salt, some paste for crust. Stew the potatoes and onion in a little water; when tender, cut up the tomato and mix it in, season and add the butter; place the vegetables in a small pie-dish, cover with paste, and bake ½ hour or until golden brown.

CHOCOLATE PUDDING.
½ oz. ground rice, ½ pint milk, 1 teaspoonful N.F. cocoa, a little vanilla, sugar to taste, and 1 egg. Boil the rice in the milk for 5 minutes, let it cool a little, mix in the egg, well-beaten, cocoa, sugar, and vanilla. Pour the mixture into a small pie-dish, and bake for 20 to 30 minutes.

No. 23.

GREEN PEA SOUP.
½ teacupful green peas, 1 or 2 finely chopped spring onions, a little butter, pepper and salt, a dessertspoonful of meal, and 1 gill of milk. Cook the green peas and spring onions in ½ pint of water until quite tender. Add the butter and seasoning, thicken the soup with the meal (which should be smoothed with the

No. 22.

SORREL SOUP.

120

milk), and boil the soup for a minute or two before serving.

MUSHROOM TARTLETS.
¼ lb. mushrooms, ½ oz. butter, pepper and salt, ½ oz. vermicelli, cooked and cold, a little paste for short crust. Stew the mushrooms in the butter, after having dried them and cut into pieces. When they are cooked mix them well with the vermicelli. Line a couple of patty pans with the paste, and bake the tartlets until golden brown. Serve with vegetables.

butter over night, fry the onion in the butter. Boil the beans in as much water as they absorb until quite tender. Then pass them through a nut-mill or mash them up, and mix with the fried onion, mashed potatoes, herbs, and seasoning; form into little rissoles, roll in breadcrumbs, place them on a buttered tin, place a few bits of butter on the top, and bake in the oven until a nice brown. Serve with vegetables.

RATAFIA CUSTARD.
½ pint hot milk, 1 egg well beaten, 1 oz. ratafia broken up, sugar and flavouring to taste. Mix the ingredients, pour the mixture into a small buttered pie-dish, and bake the custard in a moderate oven until set.

EVE PUDDING.
1 teacupful of breadcrumbs, 1 small apple, peeled, cored, and chopped fine, ½ oz. citron peel chopped fine, 1 oz. sultanas, ½ oz. oiled butter, 1 egg well beaten, the juice and rind of a small half-lemon, sugar to taste, and a few finely chopped almonds. Mix all the ingredients, pour the mixture into a small buttered basin, cover and steam for 1 hour. Serve with sweet sauce.

No. 25.

CLEAR SOUP WITH DROPPED DUMPLINGS.
Make ¾ pint of clear soup, and proceed for dumplings as follows: 1 egg, 1 tablespoonful of milk, 1 teaspoonful of fine wheatmeal. Beat up the egg, add the milk and smooth the meal with it, flavour with nutmeg. Gradually drop the mixture into the boiling soup, let cook for a minute, and serve.

No. 24.

MUSHROOM SOUP.
2 oz. mushrooms cut up small, ½ small onion chopped fine, 1 dessertspoonful of fine wheatmeal, pepper and salt, ½ oz. of butter, a little milk. Stew the mushrooms and onions together in the butter until well cooked, add ½ pint of water, and cook the vegetables for 10 minutes. Add seasoning, and the meal smoothed in a little milk. Let the soup thicken and boil up, and serve with sippets of toast.

SAVOURY SAUSAGES.
½ teacupful of breadcrumbs, 1 wellbeaten egg, ½ teacupful cold lentil purée 1 small finely chopped onion tried brown. Mix the ingredients, adding seasoning. Form into sausages, roll them in a little wheatmeal, and bake them a nice brown in the oven. Serve with vegetables and sauce.

BUTTER BEANS RISSOLES.
2 oz. butter beans, 1 tablespoonful of cold mashed potatoes, ½ small onion chopped fine, a pinch of herbs, ½ oz. of butter, seasoning to taste. Soak the beans in

BAKED CUSTARD.

121

½ pint hot milk, 1 egg, a little sugar and flavouring. Beat the egg, mix it with the milk, sweeten and flavour to taste; pour the custard into a small pie-dish, and bake until set.

pepper and salt to taste, ¼ oz. butter, ¼ pint milk, 1 teaspoonful of cornflour. Boil, peel, and mash the chestnuts, and set them over the fire with the onion, milk, ½ pint of water, and the butter. When it has boiled up, bind the soup with the cornflour, boil up, and serve.

No. 26.

MACARONI SAVOURY.
2 oz. of cold boiled macaroni cut small, ½ oz. grated cheese, 1 gill milk, 1 egg, 1 oz. fine wheatmeal, ½ oz. butter, seasoning to taste. Make a batter with the milk, egg, and meal, mix together with the macaroni, cheese, and the butter, previously oiled, season to taste; turn the mixture into a small pie-dish, and bake until a golden brown.

PARSNIP SOUP.
½ lb. parsnip, ¼ lb. potato, ½ small onion, ¼ oz. butter, pepper and salt, a little milk. Cut up the vegetables, cook them until tender, then rub through a sieve, return the mixture into a saucepan, add butter and seasoning, and as much milk as needed to make up the quantity of soup. Boil up and serve.

APPLE PUDDING.
½ lb. apples, 1 saltspoonful of cinnamon, sugar to taste, and some paste as for a short crust. Peel, core, and out up the apples. Line a pudding basin with paste, fill the basin with the apples, add sugar and cinnamon, cover with paste, and steam the pudding for 1 to 11/2 hours.

GROUND RICE CUTLETS.
2 oz. ground rice, 1 egg, ½ pint milk, a little nutmeg, a pinch of herbs, ½ oz. grated cheese, seasoning, and breadcrumbs. Boil the ground rice in the milk until stiff, add the egg, well beaten, and the other ingredients. Butter a flat tin and sprinkle with breadcrumbs, spread the mixture on the tin, sprinkle well with fine breadcrumbs, scatter bits of butter on the top, and bake until golden brown. Cut into pieces, dish up, and serve with vegetables and tomato sauce.

No. 28.

SEMOLINA SOUP.
½ gill of milk, 1 gill water, ½ oz. semolina, a very small piece of mace, ¼ oz. butter, ½ oz. grated cheese, pepper and salt to taste. Bring the milk and water to the boil with the mace, thicken with the semolina; cook gently for 10 minutes, remove the mace, add cheese, butter, and seasoning, and serve.

FRUIT TART.
Line a couple of patty pans with paste for short crust. Partly bake, then fill with any kind of stewed fruit, and finish baking. Serve hot or cold.

No. 27.

MACARONI CUTLETS.
2 oz. cold boiled macaroni, 1 egg, a pinch of herbs, halt a small grated onion, pepper and salt, breadcrumbs, and butter, or vege-butter. Beat the egg well, and mix

CHESTNUT SOUP.
½ lb. chestnuts, ½ small grated onion,

122

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

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

125 .

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