Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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RICE

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

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

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

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

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

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

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

24

green vegetables.

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

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

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

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

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

25

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

1 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.0 .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.0 .4 2.4 1.1 2.6 .5 1.3 2.8 2. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.8 .7 lb.6 4.5 1.4 1.8 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .4 1.3 1.6 .6 .6 .9 .8 2. .3 .4 Wimberries 180 140 .6 365 FRUIT—DRIED.6 1.0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.8 .5 2.3 .0 .5 1.1 4.3 1.0 1. FRUIT—FRESH.7 .

3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.0 21.0 .3 9.0 27.8 2.3 15.6 15.4 25.2 5.7 6.5 1.4 2.0 2620 3030 3075 3265 3165 10.7 1.8 2.4 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.2 1.6 1.6 2.1 .1 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) 1.5 6.1 1.9 17.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.1 1.1 .9 1.1 21.6 4.7 1.8 29.2 3.6 1.1 1.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .8 1.8 1.3 1.6 8.6 2.1 4.0 1.2 1.

small White 1675 GRAIN FOODS. or Wholemeal 1675 10.9 5.8 100 .9 Californian} 27.5 8.9 1695 1665 1600 1665 1660 1625 21.5 1640 1650 6.0 22. ETC.1 1645 9.3 16.1 10.7 8.7 24.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.5 14.4 12. Barley Meal “ Pearled 10.0 6. Fruit “ Gingerbread “ Sponge 5.7 8.0 --- 18.3 18.8 6.Pine Kernels Pistachios Walnuts “ “ Black } 34.6 7.0 ----9.4 CAKES.8 13.2 10.3 1760 1670 1795 13.1 1620 1655 465 1815 1675 1635 1650 Buckwheat Flour 1620 Corn Flour Corn Meal (granular) 1655 “ Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour “ Meal Wheat Flaked 1690 “ Flour.2 13.1 16.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25. Cake.6 7.6 3105 “ Spaghetti “ Vermicelli Beans.

All kinds.9 1515 1275 1205 10. Chocolate 12.7 1470 1300 1300 1180 VARIOUS. Plain “ Vienna “ Water Rye 9.5 9.0 9. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.7 7. Currant “ Hot Cross Corn.9 1160 9.0 9.2 9.9 7.6 ----- 2320 1785 1520 2.1 1215 9.BISCUITS.3 6. average 1800 Water 11.0 Cocoa Candy Honey Molasses (cane) 1290 21.9 2860 101 .7 10. Buns.7 8.4 1835 BREAD.

add to this 1 pint of boiling milk and water. mix this perfectly smooth with cold milk and cold water in equal parts. an ancient Roman writer. and was the chief food of our peasantry until the beginning of the nineteenth century. take from the fire. mixed in equal parts. A little nutmeg gives a pleasant flavour.” because they were fed on this grain whilst training. Barley has been used from very ancient days for making an intoxicating drink. or “barley eaters. Pour into a saucepan and bring to the boil. This casin is not elastic like the gluten of wheat. and in old Latin and Greek books. and it was made from barley. Barley contains about 7 per cent. of sugar. boil together a few minutes. until the cup is full. According to Pliny.” meaning an intoxicating drink. Hops were not used for beer or ale in those days. more than beef tea.Mineral matters Water 2.5 76. and find this mixture invaluable. In it we find casin and albumen for our muscles. the gladiators were called Hordearii. and cocoa. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. then eat. We find frequent mention of it in the Bible. Barley is a good food. and is much more nourishing than rice pudding. and it can be drunk as a change from tea. and there is a fair percentage of mineral matter for our bones and teeth. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7. These Hordearii were like our pugilists. In Nubia. and 7 per cent.5 per cent. of sugar. starch. The first intoxicant drink made in this country was ale. the liquor made from barley was called Bouzah. it is also good for adding to broth or soup. Allinson’s prepared barley may be eaten as porridge or pudding (see directions). from which we get our English word “booze. coffee. [A] From this analysis we can judge that barley contains all the constituents of a good food. let cool. BARLEY GRUEL.0 14. BARLEY FOR BABIES.5 100. During illness I advise and use barley water and milk. 102 . sugar. stirring all the time to prevent it getting lumpy.0 INVALID COOKERY BARLEY. of fat in barley. Mix 1 large tablespoonful of Allinson’s barley with a little cold water. except that they often fought to the death.0 There is 2. and its fleshforming matter is in the form of casin the same as is found in cheese. and is most useful for making gruel and barley water. Barley water contains a great deal of nourishment. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. Barley has been used as a food from time out of mind. and to vegetable stews. and fat to keep us warm and give force. so that one cannot make a light bread from barley.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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