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Amazing Vegetarian Recipes

Amazing Vegetarian Recipes

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Published by: Chili FiveRavens Chill on Mar 15, 2011
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03/15/2011

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Sections

  • ARTICHOKE SOUP
  • HARICOT SOUP
  • BARLEY SOUP
  • BREAD SOUP
  • CABBAGE SOUP
  • CABBAGE SOUP (French)
  • SOUPS AND STEWS
  • 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
  • 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)
  • VEGETABLE SOUP
  • WHITE SOUP
  • BATER CELERY
  • BATER POTATO
  • BATER VEGETABLE
  • BUTER BEANS WITH PARSLEY SAUCE
  • CARROTS AND RICE
  • CAULIFLOWER AND POTATO PIE
  • CAULIFLOWER PIE
  • CELERY À LA PARMESAN
  • CELERY CROQUETES
  • CURRY SAVOURY
  • FAVOURITE PIE
  • FORCEMEAT BALLS
  • LENTIL PIE
  • LENTIL RISSOLES
  • LENTIL TURNOVERS
  • LENTILS (CURRIED), AND RICE
  • LENTILS (POTED), FOR SANDWICHES
  • MUSHROOM CUTLETS
  • MUSHROOM SAVOURY
  • MUSHROOM TARTLETS
  • MUSHROOM TURNOVERS
  • OATMEAL PIE-CRUST
  • ONION TART
  • ONION TURNOVER
  • POTATO PIE
  • POTATO AND TOMATO PIE
  • POTATOES AND MUSHROOM STEW
  • QUEEN’S APPLE AND ONION PIE
  • QUEEN’S ONION PIE
  • QUEEN’S TOMATO PIE
  • SAVOURY CUSTARD
  • SAVOURY CUSTARD (Another way)
  • SAVOURY FRITERS (1)
  • SAVOURY FRITERS (2)
  • SAVOURY TARTLETS
  • SPAGHETI AUX TOMATOES
  • SPANISH ONIONS (Stewed)
  • SPANISH ONIONS AND CHEESE
  • SPANISH ONIONS AND WHITE SAUCE
  • SPINACH DUMPLINGS
  • STEWED MUSHROOMS
  • STUFFED SPANISH ONIONS WITH BROWN SAUCE
  • SWEET CORN FRITERS
  • TOMATO PIE
  • TOMATO TORTILLA
  • TOMATOES AND ONION PIE
  • TOMATOES AU GRATIN
  • VEGETABLE BALLS
  • VEGETABLE MOULD
  • VEGETABLE PIE (1)
  • VEGETABLE PIE (2)
  • VEGETABLE STEW
  • YORKSHIRE PUDDING
  • MACARONI (Italian)
  • MACARONI CHEESE
  • MACARONI CREAM
  • MACARONI SAVOURY
  • RICE, HOW TO COOK
  • CURRIED RICE AND TOMATOES
  • PORTUGUESE RICE
  • RICE AND LENTILS
  • RICE AND ONIONS
  • SAVOURY RICE (Italian)
  • CHEESE OMELET
  • FRENCH BEAN OMELET
  • FRENCH OMELET WITH CHEESE
  • GARDENER’S OMELET
  • OMELET LENTIL
  • OMELET MACARONI
  • OMELET SAVOURY
  • OMELET SOUFFLÉ
  • OMELET SOUFFLÉ (SWEET)
  • OMELET TOMATO (1)
  • OMELET TOMATO (2)
  • OMELET TRAPPIST
  • SWEET OMELET (1)
  • SWEET OMELET (2)
  • SWEET OMELET (3)
  • GREEN VEGETABLES (General Remarks)
  • ARTICHOKES À LA SAUCE BLANCHE
  • ARTICHOKES À LA PARMESAN
  • ASPARAGUS (BOILED)
  • CARROTS WITH PARSLEY SAUCE
  • CAULIFLOWER WITH WHITE SAUCE
  • CELERY (ITALIAN)
  • CELERY (STEAMED) WITH WHITE CHEESE SAUCE
  • CELERY (STEWED) WITH WHITE SAUCE
  • MUSHROOMS (STEWED)
  • ONION TORTILLA
  • ONIONS (BRAISED)
  • ONIONS (SPANISH) (BAKED)
  • SCOTCH OR CURLY KAIL
  • TURNIPS (MASHED)
  • APPLE SOUFFLÉ
  • CHEESE SOUFFLÉ
  • EGG COOKERY
  • CHOCOLATE SOUFFLÉ
  • EGG AND CHEESE
  • EGG AND CHEESE FONDU
  • EGG AND TOMATO SAUCE
  • EGG SALAD WITH MAYONNAISE
  • EGGS À LA BONNE FEMME
  • EGGS À LA DUCHESSE
  • EGGS AND CABBAGE
  • EGGS AU GRATIN
  • FORCEMEAT EGGS
  • MUSHROOM AND EGGS
  • MUSHROOM SOUFFLÉ
  • POTATO SOUFFLÉ
  • RATAFIA SOUFFLÉ
  • RICE SOUFFLÉ
  • SAVOURY CREAMED EGGS
  • SAVOURY SOUFFLÉ
  • SCALLOPED EGGS
  • SPINACH TORTILLA
  • STIRRED EGGS ON TOAST
  • SWEET CREAMED EGGS
  • SWISS EGGS
  • TARRAGON EGGS
  • TOMATO SOUFFLÉ
  • WATER EGGS
  • ARTICHOKE SALAD
  • CAULIFLOWER SALAD
  • CUCUMBER SALAD
  • EGG MAYONNAISE
  • POTATO SALAD (1)
  • POTATO SALAD (2)
  • SPANISH SALAD
  • SUMMER SALADS
  • POTATO BIRD’S NEST
  • POTATO CHEESE
  • POTATO CHEESECAKES
  • POTATO CROQUETES
  • POTATO PUDDING
  • POTATO ROLLS (BAKED)
  • POTATO ROLLS (Spanish)
  • POTATO SALAD (MASHED)
  • POTATO SAUSAGES
  • POTATO SNOW (a Prety Dish)
  • POTATO SURPRISE
  • POTATO WITH CHEESE
  • POTATOES À LA DUCHESSE
  • POTATOES (BROWNED)
  • POTATOES AND CARROTS
  • POTATOES (CURRIED)
  • POTATOES (MASHED)
  • POTATOES (MASHED)(another way)
  • POTATOES (MILK)
  • POTATOES (MILK) WITH CAPERS
  • POTATOES (SAVOURY)
  • POTATOES (SCALLOPED)
  • POTATOES (STUFFED) (1)
  • POTATOES (STUFFED)(2)
  • POTATOES (STUFFED) (3)
  • POTATOES (STUFFED) (4)
  • POTATOES (TOASTED)
  • APRICOT SAUCE
  • BOILED ONION SAUCE
  • BROWN SAUCE (1)
  • BROWN SAUCE (2)
  • CHOCOLATE SAUCE
  • CURRANT SAUCE (RED & WHITE)
  • CURRY SAUCE (1)
  • CURRY SAUCE (2)
  • CURRY SAUCE (BROWN)
  • EGG CAPER SAUCE
  • EGG SAUCE
  • EGG SAUCE WITH SAFFRON
  • FRIED ONION SAUCE
  • HERB SAUCE
  • HORSERADISH SAUCE
  • MAYONNAISE SAUCE
  • MILK FROTH SAUCE
  • MINT SAUCE
  • MUSTARD SAUCE
  • ORANGE FLOWER SAUCE
  • ORANGE FROTH SAUCE
  • PARSLEY SAUCE
  • RASPBERRY FROTH SAUCE
  • RATAFIA SAUCE
  • ROSE SAUCE
  • SAVOURY SAUCE
  • TARTARE SAUCE
  • TOMATO SAUCE (1)
  • TOMATO SAUCE (2)
  • WHEATMEAL SAUCE
  • WHITE SAUCE (1)
  • WHITE SAUCE (2)
  • WHITE SAUCE (SAVOURY)
  • ALMOND PUDDING (1)
  • ALMOND PUDDING (2)
  • APPLE CHARLOTE
  • APRICOT PUDDING
  • BAKED CUSTARD PUDDING
  • BARLEY (PEARL) AND APPLE PUDDING
  • BATER JAM PUDDING
  • BATER PUDDING
  • BELGIAN PUDDING
  • BIRD-NEST PUDDING
  • BREAD AND JAM PUDDING
  • BREAD SOUFFLÉ
  • BUCKINGHAM PUDDING
  • CABINET PUDDING (1)
  • CABINET PUDDING (2)
  • CABINET PUDDING (3)
  • CANADIAN PUDDING
  • CARROT PUDDING
  • CHOCOLATE MOULD
  • CHOCOLATE PUDDING
  • CHOCOLATE PUDDING (STEAMED)
  • CHOCOLATE TRIFLE
  • CHRISTMAS PUDDING (1)
  • CHRISTMAS PUDDING (2)
  • CHRISTMAS PUDDING (3)
  • CHRISTMAS PUDDING (4)
  • COCOA PUDDING
  • COCOANUT PUDDING (1)
  • COCOANUT PUDDING (2)
  • COLLEGE PUDDING
  • CUSTARD PUDDING
  • CUSTARD PUDDING WITHOUT EGGS
  • EMPRESS PUDDING
  • FEATHER PUDDING
  • FRUIT AND CUSTARD PUDDING
  • GIANT SAGO PUDDING
  • GOOSEBERRY SOUFFLÉ
  • GREENGAGE SOUFFLÉ
  • GROUND RICE PUDDING
  • HASTY MEAL PUDDING (1)
  • HASTY MEAL PUDDING (2)
  • LEMON PUDDING
  • LENTIL FLOUR PUDDING
  • LONDON PUDDING
  • MACARONI PUDDING (1)
  • MACARONI PUDDING (2)
  • MALVERN PUDDING
  • MARLBOROUGH PUDDING
  • MELON PUDDING
  • MINCEMEAT PANCAKES
  • NEWCASTLE PUDDING
  • NURSERY PUDDING
  • OATMEAL PANCAKES
  • OATMEAL PUDDING
  • OMELET SOUFFLÉ (1)
  • OMELET SOUFFLÉ (2)
  • ORANGE PUDDING
  • OXFORD PUDDING
  • PANCAKE PUDDING
  • 7 pancakes
  • PARADISE PUDDING
  • POOR EPICURE’S PUDDING
  • POPPY-SEED PUDDING
  • PRUNE PUDDING
  • RICE PUDDING (French)
  • ROLLED WHEAT PUDDING
  • SEMOLINA BLANCMANGE
  • SEMOLINA PUDDING
  • SIMPLE PUDDING
  • SIMPLE FRUIT PUDDING
  • SIMPLE SOUFFLÉ
  • SPANISH PUDDING
  • SPONGE DUMPLINGS
  • STUFFED SWEET ROLLS
  • VANILLA CHESTNUTS (for Dessert)
  • WINIFRED PUDDING
  • PIE-CRUSTS
  • BLANCMANGE TARTLETS
  • CHEESECAKES (ALMOND)
  • CHOCOLATE TARTS
  • MARLBOROUGH PIE
  • LEMON CREAM (for Cheesecakes)
  • LEMON TART
  • BLANCMANGE
  • BLANCMANGE (LEMON) (a very good Summer Pudding)
  • BLANCMANGE EGGS
  • ORANGE MOULD (1)
  • ORANGE MOULD (2)
  • BLANCMANGES
  • APRICOT CREAMS
  • BLACKBERRY CREAM
  • CHOCOLATE CREAM
  • CHOCOLATE CREAM (French) (1)
  • CHOCOLATE CREAM (WHIPPED)
  • EGG CREAM
  • MACAROON CREAM
  • RASPBERRY CREAM
  • RUSSIAN CREAM
  • STRAWBERRY CREAM
  • WHIPPED CREAMS
  • ALMOND CUSTARD
  • BAKED APPLE CUSTARD
  • BAKED CUSTARD
  • CARAMEL CUSTARD
  • CARAMEL CUP CUSTARD (French)
  • CUSTARD (ALLINSON)
  • CUSTARD IN PASTRY OR KENTISH PUDDING PIE
  • GOOSEBERRY CUSTARD
  • GOOSEBERRY FOOL
  • MACARONI CUSTARD
  • MACAROON CUSTARD
  • ORANGE CUSTARD
  • RASPBERRY CUSTARD
  • STRAWBERRY CUSTARD
  • APPLES (BUTERED)
  • APPLE CAKE
  • APPLES (DRYING)
  • APPLE DUMPLINGS
  • APPLE FOOL
  • APPLE FRITERS
  • APPLE PANCAKES
  • APPLE PUDDING
  • APPLE SAGO
  • APPLE TART (OPEN)
  • THE ADVANTAGES OF WHOLEMEAL BREAD
  • BARLEY BANNOCKS
  • BUTER BISCUITS
  • BUTERMILK CAKE
  • BUTERMILK CAKES
  • CHOCOLATE BISCUITS
  • CHOCOLATE CAKE (1)
  • CHOCOLATE CAKE (2)
  • CHOCOLATE MACAROONS
  • COCOANUT BISCUITS
  • COCOANUT DROPS
  • COCOANUT ROCK CAKES
  • CORNFLOUR CAKE
  • CRISP OATMEAL CAKES
  • DYSPEPTICS’ BREAD
  • DOUGHNUTS
  • ICING FOR CAKES
  • LIGHT CAKE
  • LUNCH CAKE
  • OATMEAL BANNOCKS
  • OATMEAL FINGER-ROLLS
  • PLAIN CAKE
  • POTATO FLOUR CAKES
  • QUEEN’S SPONGE CAKE
  • RICE CAKES (1)
  • RICE CAKES (2)
  • RICE AND WHEAT BREAD
  • ROCK SEED CAKES
  • SALLY LUNN
  • SEED CAKE (1)
  • SEED CAKE (2)
  • SEED CAKE (3)
  • SEED CAKE (4)
  • SEED CAKE (5)
  • SEED CAKE (6)
  • SLY CAKES
  • SPONGE CAKE (1)
  • SPONGE CAKE (2)
  • SPONGE CAKE ROLY-POLY
  • UNFERMENTED BREAD
  • UNFERMENTED FINGER- ROLLS
  • VICTORIA SANDWICH
  • WHOLEMEAL BREAD (FERMENTED)
  • WHOLEMEAL CAKE
  • WHOLEMEAL GEMS
  • WHOLEMEAL ROCK CAKES
  • A DISH OF SNOW
  • CAULIFLOWER AU GRATIN
  • COMPÔTE OF ORANGES AND APPLES
  • CRUST FOR MINCE PIES
  • GROUND RICE PANCAKES
  • MACARONI PANCAKES
  • MINCEMEAT
  • MINCEMEAT (another)
  • ORANGE FLOWER PUFF
  • ORANGES IN SYRUP
  • RASPBERRY FROTH
  • SNOWBALLS
  • STEWED PEARS AND VANILLA CREAM
  • TIPSY CAKE
  • VEGETABLE PIE
  • GOLDEN SYRUP PUDDING
  • CABINET PUDDING
  • LEEK SOUP
  • A WEEK’S MENU
  • BARLEY FOR BABIES
  • BARLEY FOR INVALIDS AND ADULTS
  • BLACK CURRANT TEA
  • OATMEAL PORRIDGE
  • DR. ALLINSON’S NATURAL FOOD
  • II. MIDDAY MEALS
  • SAVOURY DISHES MADE WITH BATER
  • STEWED FRUIT PUDDING
  • A MONTH’S MENUS FOR ONE PERSON
  • WHEATMEAL PUDDING
  • CLEAR SOUP (Julienne)
  • CLEAR TOMATO SOUP
  • MACARONI WITH CHEESE
  • RICE AND TOMATOES
  • RICE CHEESE SOUP
  • STEWED PRUNES AND GRATED COCOANUT
  • RICE AND MUSHROOMS
  • VERMICELLI RISSOLES
  • BAKED APPLES AND WHITE SAUCE
  • CHOCOLATE BLANCMANGE
  • RICE CHEESECAKES
  • APPLE AND ONION PIE
  • MACARONI PUDDING
  • BUTER BEANS RISSOLES
  • CLEAR SOUP WITH DROPPED DUMPLINGS
  • SAVOURY SAUSAGES
  • MACARONI CUTLETS
  • GROUND RICE CUTLETS
  • BEETROOT FRITERS
  • DEVONSHIRE SANDWICHES
  • TOMATOES ON TOAST
  • CHEESE SANDWICHES
  • CHOCOLATE SANDWICHES
  • CURRY SANDWICHES

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

5

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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RICE

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

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

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

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

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

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

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

24

green vegetables.

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

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

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

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

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

25

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

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

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

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

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

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

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

Another very good way is to have stands made with holes which will hold the eggs. one of the best is by using the Allinson egg preservative.49 1.24 15.. of 33 . 1 oz. 1 oz. Mineral matter 74. of Allinson fine wheatmeal..00 Duck’s egg... Eggs often crack when they are put into enough boiling water to well cover them. Pare. Fat . The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. 8 oz. and let it stand just off the boil for five or six minutes. Nitrogen . 1 oz. then turn the mixture into a basin to cool. of Allinson cornflour. 4 apples. Bake for 20 minutes in a moderately hot oven. cooking cheese. and return them to the stewpan. and stew the apples with the sugar and lemon juice until they are reduced to a pulp.55 12.11 12. Keep these stands in an airy place in a good current of fresh air.. Separate the yolks from the whites of the eggs. of Parmesan or other good dry.. As they are a highly nutritious article of food. and few cakes are made without them.. All the fat of the egg is contained in the yolk. 1 gill of milk. and the juice of 1 lemon. If they are not covered with water there is less danger of them cracking. One can easily tell stale eggs from fresh ones by holding them up to a strong light. 4 eggs. Smooth the cornflour with the milk. beat the yolks well. There are various ways of preserving eggs for the winter.00 lightly boiled. 71. Water .. Whisk the whites to a stiff froth. set the basin or saucepan on the side of the stove.. they should not be indulged in too freely. owing to the sudden expansion of the contents.. and best cooked thus for invalids.. A fresh egg looks clear and transparent.. 4 eggs. and serve at once.. 1 gill of new milk or half milk and half cream..16 -----100. of castor sugar (or more if the apples are very sour). They enter into a great many savoury and sweet dishes.EGG COOKERY Eggs are a boon to cooks. and mix it with the apples. whilst stale ones look cloudy and opaque.. next week the rounded end down.. The best way of lightly boiling an egg is to put it in boiling water.. Eggs are most easily digested raw or very CHEESE SOUFFLÉ.. Beat them quite smooth.22 12.. so that one week they stand the pointed end down.. mix them lightly with the rest.12 -----100.11 1. They can be prepared in a great variety of ways. Eggs contain both muscle and bone-forming material. 2 oz. and mix them with the apple mixture. APPLE SOUFFLÉ. ====== ====== Eggs take a long time to digest if hard boiled. cut up. but the white of the egg is pure albumen (or nitrogen) and water. and stir until it boils. Eggs are a good food when taken in moderation. and pour the whole into a buttered Soufflé tin. especially when dishes are wanted quickly. and every week turn the eggs. in fact everything required for building up the organism of the young bird.

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

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

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

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

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

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

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

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

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

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

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

SWISS EGGS.

38

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

3 .6 .7 lb.5 1.9 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .4 1.8 2.7 .8 .1 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1. FRUIT—FRESH.1 4.6 365 FRUIT—DRIED.4 1.0 .3 1.6 .5 1.0 1.0 .1 2. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.0 .4 1.6 4.6 .4 Wimberries 180 140 .8 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 2.5 2.3 1.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.6 .8 .4 2.3 .6 1. .8 .5 1.3 2.

1 .6 1.2 5.3 15.1 3.0 1.0 27.4 1.6 2.2 1.1 1.0 .9 1.2 3.8 29.6 4.6 8.6 2.8 2.6 1.1 21.3 1.2 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) 1.0 2620 3030 3075 3265 3165 10.7 1.8 1.9 17.7 6.1 4.8 2.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .5 1.1 .4 2.3 9.0 21.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.5 6.4 25.1 1.7 1.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.1 1.8 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.6 15.

0 ----9.7 8. Fruit “ Gingerbread “ Sponge 5. ETC.Pine Kernels Pistachios Walnuts “ “ Black } 34.6 3105 “ Spaghetti “ Vermicelli Beans. or Wholemeal 1675 10.8 6.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.3 18.7 8.0 22.5 8. Barley Meal “ Pearled 10.8 100 .5 14.1 10.4 12.7 24.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.4 CAKES.6 7.6 7.3 16.9 1695 1665 1600 1665 1660 1625 21.0 --- 18.3 1760 1670 1795 13.0 6. small White 1675 GRAIN FOODS.8 13.9 5.1 1620 1655 465 1815 1675 1635 1650 Buckwheat Flour 1620 Corn Flour Corn Meal (granular) 1655 “ Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour “ Meal Wheat Flaked 1690 “ Flour.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.2 13.1 1645 9.1 16.9 Californian} 27.5 1640 1650 6. Cake.2 10.

Plain “ Vienna “ Water Rye 9.7 1470 1300 1300 1180 VARIOUS.BISCUITS. average 1800 Water 11.9 1160 9.9 1515 1275 1205 10.7 8. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.1 1215 9.3 6.6 ----- 2320 1785 1520 2. Buns.4 1835 BREAD.0 Cocoa Candy Honey Molasses (cane) 1290 21. All kinds. Currant “ Hot Cross Corn.2 9. Chocolate 12.0 9.7 7.5 9.9 2860 101 .0 9.7 10.9 7.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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