Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

butter, 3 pints of water. Chop up finely the onions and fry them brown in the butter in the saucepan in which the soup is to be made; add the water. Cut up in thin slices the carrot and turnip, add these, with the herbs, nutmeg, and seasoning to the soup. Let it boil for I hour, drain the liquid, return it to the saucepan, and when boiling add the dumplings prepared as follows: ½ pint of clear soup, 4 eggs, a little nutmeg, pepper and salt to taste. Beat the eggs well, mix them with the soup, and season the mixture with nutmeg, pepper, and salt. Pour it into a buttered jug; set it in a pan with boiling water, and let the mixture thicken. Then cut off little lumps with a spoon, and throw these into the soup and boil up before serving.

for 5 minutes, and serve with a little plain boiled rice.

CORN SOUP.
1 breakfastcupful of fresh wheat, 1 quart of water, ½ pint of milk, ½ oz. of butter, ½ oz. of finely chopped parsley, 1 oz. of eschalots, seasoning to taste. Steep the wheat over night in the water and boil it in the same water for 3 hours, add the butter, the eschalots, chopped up very fine, and pepper and salt. Let the whole simmer very gently for another ½ hour, add the milk and parsley, boil the soup up once more, and serve.

LEEK SOUP (1).
2 bunches of leeks, 1-1/2 pints of milk, 1 oz. of butter, 1 lb. of potatoes, pepper and salt to taste, and the juice of a lemon. Cut off the coarse part of the green ends of the leeks, and cut the leeks lengthways, so as to be able to brush out the grit. Wash the leeks well, and see no grit remains, then cut them in short pieces. Peel, wash, and cut up the potatoes, then cook both vegetables with 2 pints of water. When the vegetables are quite tender, rub them through a sieve. Return the mixture to the saucepan, add the butter, milk, and seasoning, and boil the soup up again. Before serving add the lemon juice; serve with sippets of toast.

CLEAR CELERY SOUP.
1 large head of celery or 2 small ones, 1 large Spanish onion, 2 oz. of butter, pepper and salt to taste, and 1 blade of mace. Chop the onion and fry it brown in the butter or Allinson vege-butter in the saucepan in which the soup is to be made. When brown, add 4 pints of water, the celery washed and cut into pieces, the mace, the pepper and salt. Let all cook until the celery is quite soft, then drain the liquid from the vegetables. Return it to the saucepan, boil the soup up, and add 1 oz. of vermicelli, sago, or Italian paste; let the soup cook until this is quite soft, and serve with sippets of crisp toast, or Allinson plain rusks.

LEEK SOUP (2).
1 dozen leeks, 1-1/2 pints of milk, 1 lb. of potatoes, 1 oz. of butter, pepper and salt to taste, and the juice of a lemon (this last may be omitted if not liked). Prepare the leeks as in the previous recipe, cut them into pieces about an inch long. Peel and wash the potatoes and cut them into dice. Set the vegetables over the fire with 1 quart of water, and cook them until tender, which will be in about 1 hour. When soft rub all through a sieve and return the soup to the saucepan. Add the milk, butter, and seasoning, boil up, and add the lemon juice just before serving. Should the soup

COCOANUT SOUP.
2 cocoanuts grated, 2 blades of mace, 1 saltspoonful of cinnamon, 3 pints of water, the juice of a lemon, 2 eggs, 1 oz. of Allinson fine wheatmeal, pepper and salt to taste. Boil the cocoanut in the water, adding the mace, cinnamon, and seasoning. Let it cook gently for an hour; strain the mixture through a sieve and then return the soup to the saucepan. Make a paste of the eggs, wheatmeal, and lemon juice, add it to the soup and let it boil up before serving; let it simmer

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be too thick add a little hot water. Serve with Allinson plain rusks.

MILK SOUP (suitable for Children).
1-1/2 pints of milk, 1 egg, 1 tablespoonful of Allinson fine wheatmeal, 1-1/2 oz. of sultanas, sugar to taste. Boil 1-1/4 pints of milk, add the sugar, beat up the egg with the rest of the milk and mix the wheatmeal smooth with it; stir this into the boiling milk, add the sultanas, and let the soup simmer for 10 minutes.

LENTIL SOUP.
1 lb. each of lentils and potatoes, 1 large Spanish onion, 1 medium-sized head of celery (or the outer pieces of a head of celery, saving the heart for table use), 1 breakfastcupful of tinned tomatoes or ½ lb. of fresh ones, 1 oz. of butter, pepper and salt to taste. Chop the onion up roughly, and fry it in the butter until beginning to brown. Pick and wash the lentils, and set them over the fire with 2 quarts of water or vegetable stock, adding the fried onion. Peel, wash, and cut up the potatoes, prepare the celery, cut it into small pieces, and add all to the lentils. When they are nearly soft add the tomatoes. When all the ingredients are quite tender rub them through a sieve. Return the soup to the saucepan, add pepper and salt, and more water if the soup is too thick. Serve with sippets of toast.

OATMEAL SOUP.
6 oz. of coarse oatmeal, the outer part of a head of celery, 1 Spanish onion, 1 turnip, 1 oz. of butter, and pepper and salt. Wash and cut the vegetables up small, set them over the fire with 2 quarts of water. When boiling, stir in the oatmeal and allow all to cook gently for 2 hours. Rub the mixture well through a sieve, adding hot water it necessary. Return the soup to the saucepan, add the butter and pepper and salt, and let it boil up. The soup should be of a smooth, creamy consistency. Serve with sippets of toast or Allinson plain rusks.

MACARONI STEW.
6 oz. of cold boiled macaroni, 1 large Spanish onion, 1 carrot, ½ lb. of tomatoes, ¼ lb. of mushrooms, 2 oz. of grated cheese, 1 oz. of butter, pepper and salt to taste. Wash, prepare, and cut up the vegetables in small pieces. Cover them with water and stew them until tender, adding the butter and seasoning. When tender add the macaroni cut into finger lengths, and the cheese.

ONION SOUP (French).
½ lb. onions, 3 oz. grated cheese, 2 oz. butter, some squares of Allinson wholemeal bread, pepper and salt to taste. Peel and chop the onions, and fry them a nice brown in the butter. When brown add to it the cheese and 3 pints of water. Boil all up together and season to taste. Place the bread in the tureen, pour the boiling soup over it, and serve.

MILK SOUP.
2 onions, 2 turnips, 1 head of celery, 3 pints of milk, 1 pint of water, 2 tablespoonfuls of Allinson fine wheatmeal, pepper and salt to taste. Chop up the vegetables and boil them in the water until quite tender. Rub them through a sieve, return the whole to the saucepan, add pepper and salt, rub the wheatmeal smooth in the milk, let the soup simmer for 5 minutes, and serve.

PARSNIP SOUP.
3 parsnips, 1 onion, 1 head of celery, ½ oz. of butter, ½ pint of milk, 1 quart of water, 1 tablespoonful of Allinson fine wheatmeal, 1 tablespoonful of vinegar, pepper and salt. Scrape the parsnips and cut them up finely, cut up the celery and onion, and set the vegetables over the fire with the water, butter, and pepper and salt

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to taste: when they are quite tender rub them through a sieve. Return the soup to the saucepan, add the milk and the thickening, boil up for five minutes, and before serving add the vinegar. This latter may be left out if preferred.

POTATO SOUP.
2 lbs. of potatoes, ½ stick of celery or the outer stalks of a head of celery, saving the heart for table use; 1 large Spanish onion, 1 pint of milk, 1 oz. of butter, a heaped up tablespoonful of finely chopped parsley, and pepper and salt to taste. Peel, wash, and cut in pieces the potatoes, peel and chop roughly the onion, prepare and cut in small pieces the celery. Cook the vegetables in three pints of water until they are quite soft. Rub them through a sieve, return the fluid mixture to the saucepan; add the milk, butter, and seasoning, and boil the soup up again; if too thick add more water. Mix the parsley in the soup just before serving.

PEA SOUP.
1 lb. of split peas, 1 lb. of potatoes, peeled, washed, and cut into pieces, 1 Spanish onion, 1 carrot, 1 turnip, ½ head of celery or a whole small one, 1 oz. of butter, pepper and salt to taste, Pick and wash the peas, and set them to boil in 2 quarts of water. Add the potatoes and the other vegetables, previously prepared and cut into small pieces, the butter and seasoning. When all the ingredients are soft, rub them through a sieve and return them to the saucepan. If the soup is too thick, add more water. Boil it up, and serve with fresh chopped mint, or fried dice of Allinson wholemeal bread. Allow 3 to 4 hours for the soup.

RICE SOUP.
3 oz. of rice, 4 oz. of grated cheese, a breakfastcupful of tomato juice, 1 oz. of butter, pepper and salt to taste. Boil the rice till tender in 2-1/2 pints of water, with the butter and seasoning. When quite soft, add the tomato juice and the cheese; stir until the soup boils and the cheese is dissolved, and serve. If too much of the water has boiled away, add a little more.

PEASE BROSE.
This is made by the Scottish peasant in this way. He puts some pea flour into a basin, and pours boiling water over it, at the same time stirring and thoroughly mixing the meal and water together. When mixed he adds a little salt, pepper, and butter, and eats it with or without oatcake.

RICE AND GREEN-PEA SOUP.
2 oz. of rice, 1 breakfastcupful of shelled green peas, 1 pint of milk, 1 quart of water, 1 oz. of butter. Boil the rice in the water for 10 minutes, add the peas, the butter and pepper and salt to taste. Let it cook until the rice and peas are tender, add the milk and boil the soup up before serving.

PORTUGUESE SOUP.
4 onions, 4 tomatoes, 1 oz. of grated cheese, ¼ lb. of stale Allinson wholemeal bread, 1 quart of water, 1 oz. of butter, 1 even teaspoonful of herbs, pepper and salt to taste. Slice the onions and fry them until brown, add the tomatoes skinned and sliced, the water, herbs, and pepper and salt, and let the whole boil gently for 1 hour. Cut up the bread into dice, and put it into the tureen, pour the soup over it, cover, and let it stand for 10 minutes to allow the bread to soak; sprinkle the cheese over before serving.

RICE AND ONION SOUP.
4 onions, 3 oz. of rice, 1-1/2 oz. of butter, 3 pints of water, pepper and salt. Chop the onions up very finely, and fry them with the butter until slightly browned; add the rice, seasoning, and water, and let the whole cook gently until quite soft. A tablespoonful of finely chopped parsley may be added.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

cut up.11 12. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. Beat them quite smooth. A fresh egg looks clear and transparent. and return them to the stewpan. There are various ways of preserving eggs for the winter. and mix them with the apple mixture. beat the yolks well. One can easily tell stale eggs from fresh ones by holding them up to a strong light.12 -----100. 8 oz. and every week turn the eggs. and serve at once. Separate the yolks from the whites of the eggs. Water . All the fat of the egg is contained in the yolk. of Allinson cornflour. of castor sugar (or more if the apples are very sour). Eggs are a good food when taken in moderation. 1 oz.. next week the rounded end down.. 4 apples. and stir until it boils. cooking cheese.11 1. mix them lightly with the rest. 71. Mineral matter 74. one of the best is by using the Allinson egg preservative. Fat . 1 gill of new milk or half milk and half cream. and mix it with the apples. If they are not covered with water there is less danger of them cracking. and best cooked thus for invalids. of Parmesan or other good dry. APPLE SOUFFLÉ. so that one week they stand the pointed end down. 1 oz.. then turn the mixture into a basin to cool. Bake for 20 minutes in a moderately hot oven. of 33 . and the juice of 1 lemon. Another very good way is to have stands made with holes which will hold the eggs. 4 eggs.. Pare.. and few cakes are made without them...... owing to the sudden expansion of the contents.. of Allinson fine wheatmeal. and pour the whole into a buttered Soufflé tin.00 Duck’s egg. 4 eggs. they should not be indulged in too freely. ====== ====== Eggs take a long time to digest if hard boiled. and stew the apples with the sugar and lemon juice until they are reduced to a pulp.00 lightly boiled. whilst stale ones look cloudy and opaque. They enter into a great many savoury and sweet dishes.... in fact everything required for building up the organism of the young bird. 2 oz. Eggs contain both muscle and bone-forming material.. Whisk the whites to a stiff froth. and let it stand just off the boil for five or six minutes.. Eggs often crack when they are put into enough boiling water to well cover them.. especially when dishes are wanted quickly.. 1 oz. Keep these stands in an airy place in a good current of fresh air. but the white of the egg is pure albumen (or nitrogen) and water.EGG COOKERY Eggs are a boon to cooks.55 12. Smooth the cornflour with the milk.. The best way of lightly boiling an egg is to put it in boiling water.22 12.16 -----100. Nitrogen . Eggs are most easily digested raw or very CHEESE SOUFFLÉ.. As they are a highly nutritious article of food.24 15.49 1. set the basin or saucepan on the side of the stove. They can be prepared in a great variety of ways. 1 gill of milk.

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

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

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

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

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,

39

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

7 lb.1 2.4 1.5 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.6 .5 1.0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.3 1.0 .4 2.8 2.5 2. FRUIT—FRESH.1 4.8 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .4 Wimberries 180 140 . .6 . Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.6 365 FRUIT—DRIED.4 1.3 .9 .3 2.3 .8 .7 .0 1.8 .6 1.3 1.0 .6 .0 .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.1 1.6 4.5 1.6 .4 1.8 2.

3 9.1 3.4 2.1 21.2 1.7 1.3 15.7 6.2 3.0 .8 2.1 4.8 1.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.8 1.5 6.6 15.0 2620 3030 3075 3265 3165 10.1 . Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.6 2.6 8.6 1.6 1.3 1.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .4 25.2 5.1 1.6 4.2 1.7 1.1 .8 29.4 1.9 17.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.0 1.9 1.0 21.1 1.0 27.5 1.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.8 2.1 1.6 2.

8 100 .Pine Kernels Pistachios Walnuts “ “ Black } 34.6 3105 “ Spaghetti “ Vermicelli Beans.9 1695 1665 1600 1665 1660 1625 21.3 16.6 7.1 16.9 Californian} 27.0 ----9. Barley Meal “ Pearled 10.6 7. Fruit “ Gingerbread “ Sponge 5.5 8.1 10.5 14.3 18.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13. or Wholemeal 1675 10.1 1645 9.4 12.2 10. ETC.5 1640 1650 6.3 1760 1670 1795 13.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.7 24.9 5.0 6.7 8. small White 1675 GRAIN FOODS.4 CAKES.7 8.8 6.1 1620 1655 465 1815 1675 1635 1650 Buckwheat Flour 1620 Corn Flour Corn Meal (granular) 1655 “ Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour “ Meal Wheat Flaked 1690 “ Flour.2 13. Cake.0 --- 18.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.8 13.0 22.

2 9.0 9. average 1800 Water 11.7 7.9 1160 9. Chocolate 12. Currant “ Hot Cross Corn.9 2860 101 .7 1470 1300 1300 1180 VARIOUS.9 1515 1275 1205 10. Buns.1 1215 9.6 ----- 2320 1785 1520 2.4 1835 BREAD. Plain “ Vienna “ Water Rye 9.BISCUITS. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.7 10. All kinds.0 9.7 8.9 7.5 9.3 6.0 Cocoa Candy Honey Molasses (cane) 1290 21.

Hops were not used for beer or ale in those days.” because they were fed on this grain whilst training. boil together a few minutes. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. A little nutmeg gives a pleasant flavour. take from the fire. In Nubia. mix this perfectly smooth with cold milk and cold water in equal parts. or “barley eaters. starch.Mineral matters Water 2. and it can be drunk as a change from tea. mixed in equal parts. so that one cannot make a light bread from barley. the liquor made from barley was called Bouzah. of fat in barley. then eat.0 14. coffee. Barley contains about 7 per cent. and is most useful for making gruel and barley water. from which we get our English word “booze. Pour into a saucepan and bring to the boil. and fat to keep us warm and give force. [A] From this analysis we can judge that barley contains all the constituents of a good food. Allinson’s prepared barley may be eaten as porridge or pudding (see directions). BARLEY FOR BABIES. and in old Latin and Greek books. The first intoxicant drink made in this country was ale. the gladiators were called Hordearii. Barley has been used from very ancient days for making an intoxicating drink. and find this mixture invaluable. According to Pliny. This casin is not elastic like the gluten of wheat. it is also good for adding to broth or soup. add to this 1 pint of boiling milk and water.5 76. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. In it we find casin and albumen for our muscles. We find frequent mention of it in the Bible. Barley has been used as a food from time out of mind.” meaning an intoxicating drink. more than beef tea. 102 . During illness I advise and use barley water and milk. except that they often fought to the death. until the cup is full. and there is a fair percentage of mineral matter for our bones and teeth. an ancient Roman writer. stirring all the time to prevent it getting lumpy. and to vegetable stews. of sugar. and is much more nourishing than rice pudding.0 There is 2. BARLEY GRUEL. and was the chief food of our peasantry until the beginning of the nineteenth century. Barley water contains a great deal of nourishment. and it was made from barley. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7.0 INVALID COOKERY BARLEY. and cocoa. of sugar. and its fleshforming matter is in the form of casin the same as is found in cheese. and 7 per cent. These Hordearii were like our pugilists.5 100. sugar. Barley is a good food. let cool. Mix 1 large tablespoonful of Allinson’s barley with a little cold water.5 per cent.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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