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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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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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RICE

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

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

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

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

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

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

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

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green vegetables.

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

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

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

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

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

25

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

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

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

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

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

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

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

cut up. 1 gill of milk. 8 oz..00 Duck’s egg..EGG COOKERY Eggs are a boon to cooks.. then turn the mixture into a basin to cool. next week the rounded end down. 71.. and stir until it boils. Eggs are most easily digested raw or very CHEESE SOUFFLÉ. 4 eggs.. 4 apples. owing to the sudden expansion of the contents. 4 eggs. beat the yolks well. Mineral matter 74.55 12.. and the juice of 1 lemon. and mix it with the apples.. There are various ways of preserving eggs for the winter. They can be prepared in a great variety of ways.. 1 oz.22 12.00 lightly boiled. If they are not covered with water there is less danger of them cracking.11 1. Smooth the cornflour with the milk.12 -----100.. set the basin or saucepan on the side of the stove. they should not be indulged in too freely. Nitrogen . Pare. Bake for 20 minutes in a moderately hot oven. and mix them with the apple mixture. but the white of the egg is pure albumen (or nitrogen) and water.. Water . They enter into a great many savoury and sweet dishes.. Whisk the whites to a stiff froth.11 12. Eggs are a good food when taken in moderation. and few cakes are made without them. ====== ====== Eggs take a long time to digest if hard boiled. of 33 .49 1. Separate the yolks from the whites of the eggs. especially when dishes are wanted quickly. of Parmesan or other good dry. Keep these stands in an airy place in a good current of fresh air.. in fact everything required for building up the organism of the young bird. and best cooked thus for invalids. Eggs contain both muscle and bone-forming material. Another very good way is to have stands made with holes which will hold the eggs. A fresh egg looks clear and transparent. of Allinson fine wheatmeal. and serve at once.. 1 gill of new milk or half milk and half cream. Beat them quite smooth. All the fat of the egg is contained in the yolk. The best way of lightly boiling an egg is to put it in boiling water. One can easily tell stale eggs from fresh ones by holding them up to a strong light.. so that one week they stand the pointed end down.. and every week turn the eggs. and pour the whole into a buttered Soufflé tin. 1 oz. Eggs often crack when they are put into enough boiling water to well cover them... of Allinson cornflour. 1 oz. Fat .. As they are a highly nutritious article of food. APPLE SOUFFLÉ. one of the best is by using the Allinson egg preservative. and return them to the stewpan. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. cooking cheese. 2 oz. whilst stale ones look cloudy and opaque.. and stew the apples with the sugar and lemon juice until they are reduced to a pulp.16 -----100. of castor sugar (or more if the apples are very sour). mix them lightly with the rest.24 15.. and let it stand just off the boil for five or six minutes.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

8 .3 1.5 1.3 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .5 1.4 1.6 4.6 365 FRUIT—DRIED.0 .0 1.1 1.5 2.6 .6 .1 2.0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.8 2.9 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.3 .1 4.4 Wimberries 180 140 .3 2.8 2.5 1.6 1.7 .4 1.8 .6 .4 1. .8 .7 lb.4 2.0 . FRUIT—FRESH.6 .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.0 . Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.3 1.

0 21.4 2.1 3. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.7 1.0 1.8 2.8 29.8 1.1 1.6 4.8 1.0 .1 21.1 .6 1.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .4 1.6 1.2 1.9 1.3 1.4 25.8 2.0 2620 3030 3075 3265 3165 10.0 27.2 1.3 9.6 8.5 6.9 17.2 3.1 4.7 6.1 1.1 1.5 1.6 2.6 15.7 1.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.6 2.3 15.1 .2 5.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.

0 22.0 --- 18.3 18.1 1645 9.6 7.9 Californian} 27.8 6. ETC.5 8.8 100 . small White 1675 GRAIN FOODS.5 1640 1650 6.2 13.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.7 24.3 1760 1670 1795 13.6 7. or Wholemeal 1675 10.Pine Kernels Pistachios Walnuts “ “ Black } 34.9 5. Cake.9 1695 1665 1600 1665 1660 1625 21.3 16.1 16.1 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.8 13.2 10.0 ----9.7 8.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.4 CAKES.7 8.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.5 14.1 10. Fruit “ Gingerbread “ Sponge 5.4 12.6 3105 “ Spaghetti “ Vermicelli Beans.0 6. Barley Meal “ Pearled 10.

9 1515 1275 1205 10.7 7.BISCUITS.5 9.7 8.6 ----- 2320 1785 1520 2.3 6.1 1215 9.0 Cocoa Candy Honey Molasses (cane) 1290 21. average 1800 Water 11.0 9. All kinds.4 1835 BREAD. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.7 10. Plain “ Vienna “ Water Rye 9.9 7.9 1160 9. Currant “ Hot Cross Corn. Chocolate 12.7 1470 1300 1300 1180 VARIOUS.9 2860 101 . Buns.2 9.0 9.

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

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

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

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

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

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

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

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

then add rest of fluid and boil 2 or 3 minutes. Pour the chocolate into cups.CHOCOLATE. put into a saucepan. Break the chocolate in bits. put on the fire. but no extra sugar. and stir until the chocolate is dissolved. The milk may be added to the chocolate whilst boiling. 110 . 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.

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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