Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

MACAROON CUSTARD. APPLE CAKE APPLE CHARLOTTE. GOOSEBERRY FOOL. FRUMENTY. WHIPPED CREAMS. 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). MACARONI CUSTARD. STRAWBERRY CUSTARD. BAKED CUSTARD. BAKED APPLE CUSTARD. CUP CUSTARD. 73 73 CUSTARDS ALMOND CUSTARD. CARAMEL CUSTARD. 78 78 78 78 .SWISS CREAM. GOOSEBERRY CUSTARD. RASPBERRY CUSTARD. ORANGE CUSTARD. CUSTARD (ALLINSON). CARAMEL CUP CUSTARD (French).

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The best way of lightly boiling an egg is to put it in boiling water. owing to the sudden expansion of the contents. Smooth the cornflour with the milk. and the juice of 1 lemon. and few cakes are made without them.EGG COOKERY Eggs are a boon to cooks.... so that one week they stand the pointed end down.16 -----100. especially when dishes are wanted quickly. Fat . 4 eggs. and pour the whole into a buttered Soufflé tin. and mix them with the apple mixture. Eggs often crack when they are put into enough boiling water to well cover them. and every week turn the eggs. of Allinson cornflour.12 -----100. ====== ====== Eggs take a long time to digest if hard boiled. If they are not covered with water there is less danger of them cracking. 71. mix them lightly with the rest. and serve at once.. cooking cheese. whilst stale ones look cloudy and opaque. beat the yolks well.55 12... APPLE SOUFFLÉ. Nitrogen . As they are a highly nutritious article of food. and return them to the stewpan. of Parmesan or other good dry. Whisk the whites to a stiff froth.. and stir until it boils. 1 gill of milk. They enter into a great many savoury and sweet dishes.11 1.. next week the rounded end down.22 12. one of the best is by using the Allinson egg preservative.. 1 gill of new milk or half milk and half cream.. 1 oz. Another very good way is to have stands made with holes which will hold the eggs.11 12..24 15. Eggs contain both muscle and bone-forming material.. One can easily tell stale eggs from fresh ones by holding them up to a strong light. and let it stand just off the boil for five or six minutes. 4 eggs. 2 oz... Eggs are most easily digested raw or very CHEESE SOUFFLÉ.00 Duck’s egg. Water . in fact everything required for building up the organism of the young bird. but the white of the egg is pure albumen (or nitrogen) and water. cut up.... 1 oz. of castor sugar (or more if the apples are very sour). A fresh egg looks clear and transparent. Eggs are a good food when taken in moderation.00 lightly boiled.. 4 apples. Bake for 20 minutes in a moderately hot oven.. Mineral matter 74. and mix it with the apples. There are various ways of preserving eggs for the winter. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. All the fat of the egg is contained in the yolk. 1 oz. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. Keep these stands in an airy place in a good current of fresh air. set the basin or saucepan on the side of the stove. Pare. of Allinson fine wheatmeal. 8 oz. of 33 . They can be prepared in a great variety of ways. they should not be indulged in too freely. Separate the yolks from the whites of the eggs.49 1. and best cooked thus for invalids. then turn the mixture into a basin to cool.. Beat them quite smooth.

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

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

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

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

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

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

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

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

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

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

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

SWISS EGGS.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

4 Wimberries 180 140 .7 .1 2.8 2.5 2.1 1.8 2.3 2.4 1.6 365 FRUIT—DRIED.3 .3 1.4 1.7 lb.0 1.4 1.5 1.8 .9 .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent. FRUIT—FRESH.6 1.4 2.1 4.5 1.6 .3 1.0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2. .6 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .6 4.8 .8 .0 .3 .0 .6 .5 1.0 .6 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.

1 .4 1.0 27.6 15.8 2.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.8 29.5 1.1 3.4 2.5 6.9 1.2 1.3 9.2 5.6 1.6 4.3 15.0 1.8 1.7 1.0 .7 1.6 1.0 2620 3030 3075 3265 3165 10.6 8.1 1.1 .6 2.6 2.7 6.4 25.1 1.9 17.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.0 21.1 21. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.1 1.2 3.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.8 1.3 1.8 2.1 4.2 1.

9 5.7 8.0 22.Pine Kernels Pistachios Walnuts “ “ Black } 34. Barley Meal “ Pearled 10.7 24.8 13. Fruit “ Gingerbread “ Sponge 5.5 14.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.9 Californian} 27.8 100 .6 7. small White 1675 GRAIN FOODS.8 6. Cake.3 18.7 8.1 10.6 7.1 1620 1655 465 1815 1675 1635 1650 Buckwheat Flour 1620 Corn Flour Corn Meal (granular) 1655 “ Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour “ Meal Wheat Flaked 1690 “ Flour.0 --- 18.5 8.4 12.1 1645 9.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25. ETC.3 1760 1670 1795 13.0 6.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.6 3105 “ Spaghetti “ Vermicelli Beans.5 1640 1650 6.1 16.2 10. or Wholemeal 1675 10.0 ----9.4 CAKES.9 1695 1665 1600 1665 1660 1625 21.2 13.3 16.

9 1160 9.1 1215 9.9 1515 1275 1205 10. Chocolate 12.4 1835 BREAD. All kinds.6 ----- 2320 1785 1520 2. average 1800 Water 11.0 9.2 9. Plain “ Vienna “ Water Rye 9. Currant “ Hot Cross Corn.3 6.7 10.9 2860 101 .7 1470 1300 1300 1180 VARIOUS.7 8.7 7.0 Cocoa Candy Honey Molasses (cane) 1290 21.9 7.BISCUITS. Buns.0 9.5 9. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.

except that they often fought to the death. of fat in barley. The first intoxicant drink made in this country was ale. According to Pliny. Barley water contains a great deal of nourishment. A little nutmeg gives a pleasant flavour.0 There is 2. [A] From this analysis we can judge that barley contains all the constituents of a good food. We find frequent mention of it in the Bible. 102 . an ancient Roman writer. of sugar. Mix 1 large tablespoonful of Allinson’s barley with a little cold water. and there is a fair percentage of mineral matter for our bones and teeth. and its fleshforming matter is in the form of casin the same as is found in cheese. Barley has been used from very ancient days for making an intoxicating drink. Hops were not used for beer or ale in those days. stirring all the time to prevent it getting lumpy. then eat. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. so that one cannot make a light bread from barley. These Hordearii were like our pugilists. and find this mixture invaluable. and in old Latin and Greek books. the liquor made from barley was called Bouzah. and it can be drunk as a change from tea. Barley is a good food.0 INVALID COOKERY BARLEY.” meaning an intoxicating drink. boil together a few minutes. until the cup is full.0 14. Pour into a saucepan and bring to the boil. more than beef tea. and was the chief food of our peasantry until the beginning of the nineteenth century. sugar.5 per cent. and it was made from barley. let cool. and fat to keep us warm and give force. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. In it we find casin and albumen for our muscles. mix this perfectly smooth with cold milk and cold water in equal parts. and is most useful for making gruel and barley water. Barley contains about 7 per cent.” because they were fed on this grain whilst training. During illness I advise and use barley water and milk. Barley has been used as a food from time out of mind. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7. or “barley eaters. of sugar.5 100.5 76. and cocoa.Mineral matters Water 2. mixed in equal parts. In Nubia. starch. take from the fire. BARLEY FOR BABIES. add to this 1 pint of boiling milk and water. and to vegetable stews. the gladiators were called Hordearii. Allinson’s prepared barley may be eaten as porridge or pudding (see directions). from which we get our English word “booze. BARLEY GRUEL. This casin is not elastic like the gluten of wheat. coffee. it is also good for adding to broth or soup. and is much more nourishing than rice pudding. and 7 per cent.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

1 oz. rolled wheat, ½ pint milk, 1 tablespoonful of currants and sultanas mixed, sugar to taste. Cook the rolled wheat in the milk for fifteen minutes, then add the fruit, and let simmer another 15 minutes. Pour the mixture into a small pie-dish, and bake in the oven until golden brown.

1 potato, 1 small onion, 1 good handful of sorrel washed and chopped fine, a little butter, pepper and salt, ½ pint water, 1 gill milk. Peel, wash, and cut up the potatoes and onion, boil in the water till tender, and rub through a sieve. Return the mixture to the saucepan, add the milk, sorrel, butter, and seasoning. Simmer gently for 10 minutes, and serve.

SAVOURY BATTER.
No. 21.

FRENCH SOUP.
1 small onion chopped fine, 1 oz. of cheese shredded fine, 1 slice of dry toast, ¾ pint of water, a little milk, pepper and salt to taste. Break up the toast, and set all the ingredients over the fire; cook till the onion is tender, add ½ gill of milk, and serve.

2 oz. fine wheatmeal, 1 gill of milk, 1 egg, 1 teaspoonful finely chopped parsley, ½ small grated onion, ¼ oz. butter, pepper and salt. Make a batter of the meal, egg, and milk, mix in the other ingredients, pour the mixture into a buttered pie-dish, and bake the batter ½ hour.

STEWED FRUIT AND CUSTARD.
Any kind of stewed fruit. Custard: 1 gill of milk, sugar and vanilla to taste, and 1 egg. Heat the milk, beat up the egg, and stir the milk into it gradually; pour the mixture into a small jug, place this in a saucepan of fast-boiling water, keep stirring until the spoon gets coated, which shows that the custard is thickening. Remove the saucepan from the fire immediately, and continue stirring the custard until it is well thickened. Then cool it, placing the jug in cold water. When cold, serve with stewed fruit.

VEGETABLE PIE.
½ lb. potatoes, peeled and cut in pieces, ½ Spanish onion chopped up, 1 tomato, ½ oz. butter, pepper and salt, some paste for crust. Stew the potatoes and onion in a little water; when tender, cut up the tomato and mix it in, season and add the butter; place the vegetables in a small pie-dish, cover with paste, and bake ½ hour or until golden brown.

CHOCOLATE PUDDING.
½ oz. ground rice, ½ pint milk, 1 teaspoonful N.F. cocoa, a little vanilla, sugar to taste, and 1 egg. Boil the rice in the milk for 5 minutes, let it cool a little, mix in the egg, well-beaten, cocoa, sugar, and vanilla. Pour the mixture into a small pie-dish, and bake for 20 to 30 minutes.

No. 23.

GREEN PEA SOUP.
½ teacupful green peas, 1 or 2 finely chopped spring onions, a little butter, pepper and salt, a dessertspoonful of meal, and 1 gill of milk. Cook the green peas and spring onions in ½ pint of water until quite tender. Add the butter and seasoning, thicken the soup with the meal (which should be smoothed with the

No. 22.

SORREL SOUP.

120

milk), and boil the soup for a minute or two before serving.

MUSHROOM TARTLETS.
¼ lb. mushrooms, ½ oz. butter, pepper and salt, ½ oz. vermicelli, cooked and cold, a little paste for short crust. Stew the mushrooms in the butter, after having dried them and cut into pieces. When they are cooked mix them well with the vermicelli. Line a couple of patty pans with the paste, and bake the tartlets until golden brown. Serve with vegetables.

butter over night, fry the onion in the butter. Boil the beans in as much water as they absorb until quite tender. Then pass them through a nut-mill or mash them up, and mix with the fried onion, mashed potatoes, herbs, and seasoning; form into little rissoles, roll in breadcrumbs, place them on a buttered tin, place a few bits of butter on the top, and bake in the oven until a nice brown. Serve with vegetables.

RATAFIA CUSTARD.
½ pint hot milk, 1 egg well beaten, 1 oz. ratafia broken up, sugar and flavouring to taste. Mix the ingredients, pour the mixture into a small buttered pie-dish, and bake the custard in a moderate oven until set.

EVE PUDDING.
1 teacupful of breadcrumbs, 1 small apple, peeled, cored, and chopped fine, ½ oz. citron peel chopped fine, 1 oz. sultanas, ½ oz. oiled butter, 1 egg well beaten, the juice and rind of a small half-lemon, sugar to taste, and a few finely chopped almonds. Mix all the ingredients, pour the mixture into a small buttered basin, cover and steam for 1 hour. Serve with sweet sauce.

No. 25.

CLEAR SOUP WITH DROPPED DUMPLINGS.
Make ¾ pint of clear soup, and proceed for dumplings as follows: 1 egg, 1 tablespoonful of milk, 1 teaspoonful of fine wheatmeal. Beat up the egg, add the milk and smooth the meal with it, flavour with nutmeg. Gradually drop the mixture into the boiling soup, let cook for a minute, and serve.

No. 24.

MUSHROOM SOUP.
2 oz. mushrooms cut up small, ½ small onion chopped fine, 1 dessertspoonful of fine wheatmeal, pepper and salt, ½ oz. of butter, a little milk. Stew the mushrooms and onions together in the butter until well cooked, add ½ pint of water, and cook the vegetables for 10 minutes. Add seasoning, and the meal smoothed in a little milk. Let the soup thicken and boil up, and serve with sippets of toast.

SAVOURY SAUSAGES.
½ teacupful of breadcrumbs, 1 wellbeaten egg, ½ teacupful cold lentil purée 1 small finely chopped onion tried brown. Mix the ingredients, adding seasoning. Form into sausages, roll them in a little wheatmeal, and bake them a nice brown in the oven. Serve with vegetables and sauce.

BUTTER BEANS RISSOLES.
2 oz. butter beans, 1 tablespoonful of cold mashed potatoes, ½ small onion chopped fine, a pinch of herbs, ½ oz. of butter, seasoning to taste. Soak the beans in

BAKED CUSTARD.

121

½ pint hot milk, 1 egg, a little sugar and flavouring. Beat the egg, mix it with the milk, sweeten and flavour to taste; pour the custard into a small pie-dish, and bake until set.

pepper and salt to taste, ¼ oz. butter, ¼ pint milk, 1 teaspoonful of cornflour. Boil, peel, and mash the chestnuts, and set them over the fire with the onion, milk, ½ pint of water, and the butter. When it has boiled up, bind the soup with the cornflour, boil up, and serve.

No. 26.

MACARONI SAVOURY.
2 oz. of cold boiled macaroni cut small, ½ oz. grated cheese, 1 gill milk, 1 egg, 1 oz. fine wheatmeal, ½ oz. butter, seasoning to taste. Make a batter with the milk, egg, and meal, mix together with the macaroni, cheese, and the butter, previously oiled, season to taste; turn the mixture into a small pie-dish, and bake until a golden brown.

PARSNIP SOUP.
½ lb. parsnip, ¼ lb. potato, ½ small onion, ¼ oz. butter, pepper and salt, a little milk. Cut up the vegetables, cook them until tender, then rub through a sieve, return the mixture into a saucepan, add butter and seasoning, and as much milk as needed to make up the quantity of soup. Boil up and serve.

APPLE PUDDING.
½ lb. apples, 1 saltspoonful of cinnamon, sugar to taste, and some paste as for a short crust. Peel, core, and out up the apples. Line a pudding basin with paste, fill the basin with the apples, add sugar and cinnamon, cover with paste, and steam the pudding for 1 to 11/2 hours.

GROUND RICE CUTLETS.
2 oz. ground rice, 1 egg, ½ pint milk, a little nutmeg, a pinch of herbs, ½ oz. grated cheese, seasoning, and breadcrumbs. Boil the ground rice in the milk until stiff, add the egg, well beaten, and the other ingredients. Butter a flat tin and sprinkle with breadcrumbs, spread the mixture on the tin, sprinkle well with fine breadcrumbs, scatter bits of butter on the top, and bake until golden brown. Cut into pieces, dish up, and serve with vegetables and tomato sauce.

No. 28.

SEMOLINA SOUP.
½ gill of milk, 1 gill water, ½ oz. semolina, a very small piece of mace, ¼ oz. butter, ½ oz. grated cheese, pepper and salt to taste. Bring the milk and water to the boil with the mace, thicken with the semolina; cook gently for 10 minutes, remove the mace, add cheese, butter, and seasoning, and serve.

FRUIT TART.
Line a couple of patty pans with paste for short crust. Partly bake, then fill with any kind of stewed fruit, and finish baking. Serve hot or cold.

No. 27.

MACARONI CUTLETS.
2 oz. cold boiled macaroni, 1 egg, a pinch of herbs, halt a small grated onion, pepper and salt, breadcrumbs, and butter, or vege-butter. Beat the egg well, and mix

CHESTNUT SOUP.
½ lb. chestnuts, ½ small grated onion,

122

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

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

125 .

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