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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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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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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. and the juice of ½ a lemon to 4 lbs. then strain it through a colander. Put a piece of butter in the saucepan in which the spinach was cooked. of spinach. melt it. stirring it a few times to prevent it burning. of butter. 32 . mix it well with the butter and meal. Peel and wash the turnips. Return the spinach to the saucepan. Use 1 oz. Mash them up in a saucepan over the fire. add pepper and salt to taste. 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. an even tablespoonful of the meal. mixing with them 1 oz. and decorate the spinach with them. add pepper and salt to taste. adding a chopped up onion. Let the spinach cook 20 minutes. when melted. and serve. and steam them until tender. Drain it when soft and chop it fine like spinach. Pile the mashed turnips on a flat dish. and brown it very slightly.hours in a small quantity of water. Return the chopped Scotch kail to the saucepan. Into the saucepan in which the kail was cooked put a piece of butter. Have ready 1 or 2 hard-boiled eggs cut in slices. pressing the water out with a wooden spoon or plate. SPINACH. TURNIPS (MASHED). and keep stirring the meal and butter for 1 minute over the fire. until enough water has boiled out of the spinach to prevent it from catching. Let the spinach heat well through before serving. and a little lemon juice. of butter. stir into it a spoonful of Allinson fine wheatmeal. let it cook for a minute. and pour a white sauce over them. Wash the spinach thoroughly. Heat it gently at first. as enough water will boil out of the spinach to cook it.

. If they are not covered with water there is less danger of them cracking. and pour the whole into a buttered Soufflé tin. and serve at once. and the juice of 1 lemon. Eggs contain both muscle and bone-forming material. and best cooked thus for invalids. so that one week they stand the pointed end down.EGG COOKERY Eggs are a boon to cooks. 8 oz. 71... of Allinson cornflour. 4 eggs. of Parmesan or other good dry. 2 oz... Eggs often crack when they are put into enough boiling water to well cover them.. set the basin or saucepan on the side of the stove.16 -----100. and mix them with the apple mixture. APPLE SOUFFLÉ.. next week the rounded end down. Water .. especially when dishes are wanted quickly. and let it stand just off the boil for five or six minutes.11 1.24 15.. They enter into a great many savoury and sweet dishes. Beat them quite smooth. of castor sugar (or more if the apples are very sour). and few cakes are made without them. As they are a highly nutritious article of food. cut up. they should not be indulged in too freely..00 Duck’s egg. 4 apples.. 1 gill of milk. Eggs are most easily digested raw or very CHEESE SOUFFLÉ. then turn the mixture into a basin to cool. They can be prepared in a great variety of ways. one of the best is by using the Allinson egg preservative. Nitrogen . 1 oz. The best way of lightly boiling an egg is to put it in boiling water. 1 oz. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. 1 oz. Separate the yolks from the whites of the eggs.00 lightly boiled.. Keep these stands in an airy place in a good current of fresh air.. and stew the apples with the sugar and lemon juice until they are reduced to a pulp.. owing to the sudden expansion of the contents. 1 gill of new milk or half milk and half cream. Bake for 20 minutes in a moderately hot oven. One can easily tell stale eggs from fresh ones by holding them up to a strong light..55 12. There are various ways of preserving eggs for the winter. whilst stale ones look cloudy and opaque. but the white of the egg is pure albumen (or nitrogen) and water. A fresh egg looks clear and transparent. beat the yolks well. ====== ====== Eggs take a long time to digest if hard boiled. of Allinson fine wheatmeal. 4 eggs. Whisk the whites to a stiff froth.22 12. in fact everything required for building up the organism of the young bird. Mineral matter 74.. and return them to the stewpan. Smooth the cornflour with the milk. and stir until it boils. cooking cheese.12 -----100. All the fat of the egg is contained in the yolk.. Eggs are a good food when taken in moderation. and every week turn the eggs. and mix it with the apples..49 1. Pare. mix them lightly with the rest. of 33 . Fat ... Another very good way is to have stands made with holes which will hold the eggs.11 12.

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

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

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

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

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

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

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

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

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

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

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

SWISS EGGS.

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4 eggs, 3 oz. of Gruyère cheese, 1 oz. of butter, 1 teaspoonful of finely chopped parsley, pepper and salt to taste. Spread the butter on a flat baking dish; lay on it some very thin slices of the cheese. On these break the eggs, keeping the yolks whole; grate the rest of the cheese, mix it with the parsley; strew this over the eggs, and bake them in a quick oven for 5 to 7 minutes.

then proceed as before, stirring in one yolk after the other; season with pepper and salt, whip up the whites of the eggs, stir them with the other ingredients, pour into a buttered Soufflé pan, and bake 15 minutes.

WATER EGGS.
4 eggs, 1-1/2 oz. of sugar, the rind and juice of ½ a lemon. Boil the sugar and lemon rind and juice in ½ pint of water for 15 minutes. Beat the eggs well, and add to them the sweetened water. Strain the mixture through a sieve into the dish in which it is to be served, place it in a larger dish with boiling water in a moderately hot oven, and bake until set. Serve hot or cold.

TARRAGON EGGS.
4 hard-boiled eggs, ½ pint white sauce, 1 teaspoonful chopped tarragon, 1 tablespoonful tarragon vinegar, 2 yolks of eggs. Boil the eggs for 7 minutes, and cut them into slices. Lay them in a buttered pie-dish, have ready the sauce hot, and mix it into yolks, tarragon, and tarragon vinegar. Pour over the eggs, and bake for 10 minutes; serve with fried croûtons round.

TOMATO EGGS.
To each egg take 2 tablespoonfuls of tomato juice, which has been strained through a sieve; pepper and salt to taste. Batter a cup for each egg. Beat up the eggs, mix them with the tomato juice, season to taste, and divide into the buttered cups. Cover each cup with buttered paper, place them in a saucepan with boiling water, and steam the eggs for 10 minutes. Serve the eggs on buttered Allinson wholemeal toast.

TOMATO SOUFFLÉ.
4 eggs, 1 oz. of Allinson fine wheatmeal, ¼ lb. of fresh tomatoes or a teacupful of tinned tomato, 1 oz. of butter, 1 clove of garlic or 2 shalots, pepper and salt to taste. Pulp the tomatoes through a sieve. Rub the garlic round a small saucepan, and melt the butter, in it; or chop up very finely the shalots, and mix them with the butter. When the butter is hot, stir in the wheatmeal, then the tomato pulp, and stir until the mixture is thickened and comes away from the sides of the pan,

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SALADS
These wholesome dishes are not used sufficiently by English people, for very few know the value of them. All may use these foods with benefit, and two dinners each week of them with Allinson wholemeal bread will prevent many a serious illness. They are natural food in a plain state, and supply the system with vegetable salts and acids in the best form. In winter, salads may be made with endive, mustard and cress, watercress, round lettuces, celery, or celery root, or even finely cut raw red or white cabbage; pepper, salt, oil, and vinegar are added as above. As a second course, milk or bread pudding. Salads are invaluable in cases of gout, rheumatism, gallstones, stone in the kidney or bladder, and in a gravelly condition of the water and impure condition of the system.

CHEESE SALAD.
Put some finely shredded lettuce in a glass dish, and over this put some young sliced onions, some mustard and cress, a layer of sliced tomatoes, and two hard-boiled eggs, also sliced. Add salt and pepper, and then over all put a nice layer of grated cheese. Serve with a dressing composed of equal parts of cream, salad oil, and vinegar, into which had been smoothly mixed a little mustard.

CUCUMBER SALAD.
Peel and slice a cucumber, mix together ½ a teaspoonful of salt, ¼ of a teaspoonful of white pepper, and 2 tablespoonfuls of olive oil, stir it well together, then add very gradually 1 tablespoonful of vinegar, stirring it all the time. Put the sliced cucumber into a salad dish, and garnish it with nasturtium leaves and flowers.

ONION SALAD.
1 large boiled Spanish onion, 3 large boiled potatoes, 1 teaspoonful of parsley, pepper and salt to taste, juice of 1 lemon, 2 or 3 tablespoonfuls of olive oil. Slice the onion and potatoes when quite cold, mix well together with the parsley and pepper and salt; add the lemon juice and oil, and mix well once more.

ARTICHOKE SALAD.
Boil potatoes and artichokes separately, cut into slices; mix, add pepper, salt, oil, and vinegar; eat with Allinson wholemeal bread.

EGG MAYONNAISE.
4 medium-sized cold boiled potatoes, 6 hard-boiled eggs, 1 bunch of watercress, some mayonnaise. Slice the potatoes, and quarter the eggs. Arrange them in a dish, sprinkling pepper and salt in between; mix pieces of watercress with the eggs and tomatoes, pour over the mayonnaise, and garnish with more watercress.

CAULIFLOWER SALAD.
A medium-sized boiled cauliflower, 3 boiled potatoes, juice of ½ a lemon, 2 or 3 tablespoonfuls of oil. Cut up finely the cauliflower and potatoes when cold, mix well with the dressing, and pepper and salt to taste. A little mayonnaise is an improvement, but makes it rich.

POTATO SALAD (1).
Boil potatoes that are firm and waxy when cooked, and cut them in slices; let them soak in ½ gill of water, grate a

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

1 4.1 2.1 1.0 .4 Wimberries 180 140 .4 1.7 .3 2.5 1.6 365 FRUIT—DRIED.5 1.9 .6 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .0 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.8 .7 lb.6 .0 .8 .8 .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.6 .4 1.6 1.3 .6 .4 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 2.3 . FRUIT—FRESH. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.3 1.4 1.6 4.8 2.5 1.8 2.0 .5 2.3 1.

1 4.1 .6 1.0 .6 4.7 1.1 1.8 2.8 29.1 3.4 1.8 1.5 1.3 1.7 6.6 2.4 2.0 21.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .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) 1.2 1.2 1.8 1.6 8.6 15.1 21.3 15.0 2620 3030 3075 3265 3165 10.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.1 1.0 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.5 6.1 1.2 3.0 27.9 17.1 .6 2.2 5.8 2.7 1.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.3 9.4 25.9 1.6 1.

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. or Wholemeal 1675 10.4 CAKES.5 1640 1650 6.5 8. Cake.2 13.2 10.0 ----9.9 Californian} 27.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.0 --- 18.6 7.8 100 .Pine Kernels Pistachios Walnuts “ “ Black } 34.0 22.8 6.7 24.6 7.9 5.3 16. Fruit “ Gingerbread “ Sponge 5.1 1645 9.3 1760 1670 1795 13. Barley Meal “ Pearled 10. small White 1675 GRAIN FOODS.1 10.7 8.9 1695 1665 1600 1665 1660 1625 21.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.1 16.4 12.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.3 18. ETC.7 8.0 6.6 3105 “ Spaghetti “ Vermicelli Beans.5 14.8 13.

Plain “ Vienna “ Water Rye 9. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls. All kinds. Chocolate 12.3 6.0 9.9 7.9 1515 1275 1205 10. Buns. average 1800 Water 11.5 9.7 7.1 1215 9. Currant “ Hot Cross Corn.2 9.6 ----- 2320 1785 1520 2.0 9.9 2860 101 .BISCUITS.7 1470 1300 1300 1180 VARIOUS.0 Cocoa Candy Honey Molasses (cane) 1290 21.7 8.9 1160 9.7 10.4 1835 BREAD.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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