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Amazing Veggie Recipes

Amazing Veggie Recipes

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Published by: Anthorax on Apr 20, 2011
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Sections

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

Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

5

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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RICE

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

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

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

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

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

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

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

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green vegetables.

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

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

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

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

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

25

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

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

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

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

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

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

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

12 -----100. Separate the yolks from the whites of the eggs. They enter into a great many savoury and sweet dishes.... Fat ..00 Duck’s egg. Keep these stands in an airy place in a good current of fresh air. Nitrogen . There are various ways of preserving eggs for the winter. Whisk the whites to a stiff froth.. and the juice of 1 lemon. Smooth the cornflour with the milk. Eggs contain both muscle and bone-forming material. A fresh egg looks clear and transparent. Eggs are a good food when taken in moderation. APPLE SOUFFLÉ. then turn the mixture into a basin to cool. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. Eggs often crack when they are put into enough boiling water to well cover them. they should not be indulged in too freely.. Bake for 20 minutes in a moderately hot oven. Eggs are most easily digested raw or very CHEESE SOUFFLÉ. and stir until it boils. and mix them with the apple mixture. next week the rounded end down. and mix it with the apples. whilst stale ones look cloudy and opaque. ====== ====== Eggs take a long time to digest if hard boiled. and few cakes are made without them. and best cooked thus for invalids.00 lightly boiled. One can easily tell stale eggs from fresh ones by holding them up to a strong light. cut up.. Water . 4 eggs. especially when dishes are wanted quickly. 71.24 15. set the basin or saucepan on the side of the stove. 1 gill of new milk or half milk and half cream.. and serve at once. 2 oz. Pare. but the white of the egg is pure albumen (or nitrogen) and water. so that one week they stand the pointed end down. 4 eggs.. cooking cheese. As they are a highly nutritious article of food. If they are not covered with water there is less danger of them cracking.. and return them to the stewpan.. of Allinson cornflour. of 33 .. All the fat of the egg is contained in the yolk. They can be prepared in a great variety of ways.11 12.. Another very good way is to have stands made with holes which will hold the eggs.. Mineral matter 74. and pour the whole into a buttered Soufflé tin. owing to the sudden expansion of the contents.16 -----100. and let it stand just off the boil for five or six minutes... and stew the apples with the sugar and lemon juice until they are reduced to a pulp. in fact everything required for building up the organism of the young bird. 1 gill of milk. 8 oz. and every week turn the eggs. mix them lightly with the rest. of Allinson fine wheatmeal.49 1.55 12.22 12. 4 apples.. Beat them quite smooth. of Parmesan or other good dry. 1 oz..EGG COOKERY Eggs are a boon to cooks. 1 oz. beat the yolks well. 1 oz. of castor sugar (or more if the apples are very sour).. The best way of lightly boiling an egg is to put it in boiling water.11 1.. one of the best is by using the Allinson egg preservative.

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

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

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

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

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

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

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

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

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

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

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

SWISS EGGS.

38

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

7 lb.5 1.1 2.4 1.6 365 FRUIT—DRIED.6 4. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.8 2.8 .8 .6 .5 2.1 4.4 1.0 .0 .4 Wimberries 180 140 .9 .4 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.6 .1 1.6 .6 .6 1.3 .3 1.5 1. .5 1.3 1.4 2.7 .8 2.3 2.3 .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.8 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .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. FRUIT—FRESH.0 .0 1.

7 6.1 21.1 1.3 15.0 1.2 1.6 1.1 1.7 1.6 2.0 21.9 17.1 .0 27.4 25.8 29.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.3 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 .6 8.2 5.0 2620 3030 3075 3265 3165 10.1 4.6 2.7 1.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.3 9.4 1.1 . Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.6 4.4 2.0 .3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.2 3.5 1.1 3.8 1.6 15.8 1.8 2.1 1.8 2.2 1.9 1.5 6.6 1.

7 24.7 8.4 12.9 1695 1665 1600 1665 1660 1625 21.3 1760 1670 1795 13.1 1645 9.0 6.1 16.3 18.2 10.0 ----9. or Wholemeal 1675 10.1 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.5 8.4 CAKES. ETC.0 22.6 3105 “ Spaghetti “ Vermicelli Beans.9 Californian} 27.1 10.6 7. small White 1675 GRAIN FOODS.6 7. Cake.5 1640 1650 6.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25. Barley Meal “ Pearled 10.Pine Kernels Pistachios Walnuts “ “ Black } 34.2 13.8 6.3 16.0 --- 18.7 8.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10. Fruit “ Gingerbread “ Sponge 5.8 13.5 14.8 100 .9 5.

9 7.7 10. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.2 9. Plain “ Vienna “ Water Rye 9. Chocolate 12.7 8.0 Cocoa Candy Honey Molasses (cane) 1290 21.5 9.4 1835 BREAD.1 1215 9.9 1160 9.7 7. Currant “ Hot Cross Corn.0 9.9 1515 1275 1205 10.9 2860 101 .BISCUITS.0 9.6 ----- 2320 1785 1520 2.3 6. All kinds. average 1800 Water 11. Buns.7 1470 1300 1300 1180 VARIOUS.

and in old Latin and Greek books. BARLEY GRUEL. sugar. an ancient Roman writer.Mineral matters Water 2. more than beef tea. [A] From this analysis we can judge that barley contains all the constituents of a good food. of fat in barley. and fat to keep us warm and give force. A little nutmeg gives a pleasant flavour. In it we find casin and albumen for our muscles. and was the chief food of our peasantry until the beginning of the nineteenth century. let cool. except that they often fought to the death. The first intoxicant drink made in this country was ale. According to Pliny. the liquor made from barley was called Bouzah.5 per cent. until the cup is full. Hops were not used for beer or ale in those days. and its fleshforming matter is in the form of casin the same as is found in cheese.0 14. stirring all the time to prevent it getting lumpy. or “barley eaters. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. and it was made from barley. coffee. and find this mixture invaluable. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. In Nubia. of sugar. it is also good for adding to broth or soup. This casin is not elastic like the gluten of wheat. then eat. starch. Barley has been used as a food from time out of mind. from which we get our English word “booze. and it can be drunk as a change from tea.0 There is 2.0 INVALID COOKERY BARLEY. Barley contains about 7 per cent.5 76. Barley is a good food. mixed in equal parts. boil together a few minutes. take from the fire.” meaning an intoxicating drink. During illness I advise and use barley water and milk. the gladiators were called Hordearii. Allinson’s prepared barley may be eaten as porridge or pudding (see directions). Barley has been used from very ancient days for making an intoxicating drink. and is most useful for making gruel and barley water. and is much more nourishing than rice pudding. mix this perfectly smooth with cold milk and cold water in equal parts. and there is a fair percentage of mineral matter for our bones and teeth. 102 . These Hordearii were like our pugilists. BARLEY FOR BABIES. We find frequent mention of it in the Bible. Mix 1 large tablespoonful of Allinson’s barley with a little cold water. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7.” because they were fed on this grain whilst training. add to this 1 pint of boiling milk and water. and cocoa. of sugar. and to vegetable stews. Barley water contains a great deal of nourishment.5 100. and 7 per cent. Pour into a saucepan and bring to the boil. so that one cannot make a light bread from barley.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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