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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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RICE

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

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

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

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

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

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

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

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green vegetables.

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

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

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

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

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

25

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.0 .4 2.6 1.8 2.5 2.7 .9 .6 .6 . .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.0 .8 .8 .6 .4 Wimberries 180 140 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.4 1.4 1.1 4.5 1.6 .3 1.3 1. FRUIT—FRESH. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.4 1.5 1.0 .7 lb.1 2.1 1.3 .3 .8 2.6 365 FRUIT—DRIED.6 4.0 1.3 2.8 .5 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .

5 1.8 1.9 1.9 17.6 4.6 2.6 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 .0 .1 .4 2.8 1.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.1 .8 29.0 1.6 2.2 1.6 8.3 1.2 1.7 6.6 1.3 15.2 5.6 15.1 4.0 21.1 1.0 2620 3030 3075 3265 3165 10.0 27.5 6.2 3.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.8 2.1 1.1 3.8 2.3 9.1 21.7 1.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.7 1.4 25.1 1.4 1.

1 1645 9. Cake. ETC.5 8.9 5.4 12.8 100 .6 7.7 8. or Wholemeal 1675 10.1 10.7 8.9 1695 1665 1600 1665 1660 1625 21.1 1620 1655 465 1815 1675 1635 1650 Buckwheat Flour 1620 Corn Flour Corn Meal (granular) 1655 “ Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour “ Meal Wheat Flaked 1690 “ Flour.0 22.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.1 16.2 13.Pine Kernels Pistachios Walnuts “ “ Black } 34.8 13.0 ----9.8 6.7 24. Fruit “ Gingerbread “ Sponge 5.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13. small White 1675 GRAIN FOODS.6 3105 “ Spaghetti “ Vermicelli Beans.6 7.3 16.0 6.2 10.3 1760 1670 1795 13.5 14.9 Californian} 27.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.0 --- 18.4 CAKES.5 1640 1650 6. Barley Meal “ Pearled 10.3 18.

7 7.7 1470 1300 1300 1180 VARIOUS.0 Cocoa Candy Honey Molasses (cane) 1290 21. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.9 2860 101 .4 1835 BREAD. Currant “ Hot Cross Corn.9 7. Chocolate 12. All kinds. Plain “ Vienna “ Water Rye 9.7 8.7 10.1 1215 9.0 9. average 1800 Water 11.BISCUITS.5 9.2 9.6 ----- 2320 1785 1520 2.0 9. Buns.9 1160 9.3 6.9 1515 1275 1205 10.

” because they were fed on this grain whilst training. and is much more nourishing than rice pudding. Barley contains about 7 per cent. starch.5 76. Barley has been used from very ancient days for making an intoxicating drink. of sugar. During illness I advise and use barley water and milk. Hops were not used for beer or ale in those days. of fat in barley. of sugar. and there is a fair percentage of mineral matter for our bones and teeth. These Hordearii were like our pugilists. Barley has been used as a food from time out of mind.0 INVALID COOKERY BARLEY. Barley water contains a great deal of nourishment. BARLEY FOR BABIES. boil together a few minutes. and fat to keep us warm and give force. mixed in equal parts.0 14. and was the chief food of our peasantry until the beginning of the nineteenth century. and its fleshforming matter is in the form of casin the same as is found in cheese. and cocoa. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. The first intoxicant drink made in this country was ale. Barley is a good food. mix this perfectly smooth with cold milk and cold water in equal parts. and to vegetable stews. it is also good for adding to broth or soup. [A] From this analysis we can judge that barley contains all the constituents of a good food. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. and it can be drunk as a change from tea. According to Pliny. In it we find casin and albumen for our muscles. except that they often fought to the death. add to this 1 pint of boiling milk and water. Mix 1 large tablespoonful of Allinson’s barley with a little cold water. sugar. or “barley eaters. In Nubia.Mineral matters Water 2. and it was made from barley. then eat. the gladiators were called Hordearii. let cool. BARLEY GRUEL. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7.5 per cent. and 7 per cent. an ancient Roman writer. and find this mixture invaluable.5 100. coffee. stirring all the time to prevent it getting lumpy. Pour into a saucepan and bring to the boil. more than beef tea. and in old Latin and Greek books. 102 . A little nutmeg gives a pleasant flavour. until the cup is full. Allinson’s prepared barley may be eaten as porridge or pudding (see directions). from which we get our English word “booze. This casin is not elastic like the gluten of wheat.0 There is 2.” meaning an intoxicating drink. the liquor made from barley was called Bouzah. We find frequent mention of it in the Bible. take from the fire. and is most useful for making gruel and barley water. so that one cannot make a light bread from barley.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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