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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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RICE

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

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

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

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

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

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

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

24

green vegetables.

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

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

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

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

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

25

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

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

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

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

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

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

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

of Allinson fine wheatmeal.. There are various ways of preserving eggs for the winter. Separate the yolks from the whites of the eggs. and mix them with the apple mixture. All the fat of the egg is contained in the yolk. of 33 ..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. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg.55 12.11 1. 1 oz.... set the basin or saucepan on the side of the stove. Another very good way is to have stands made with holes which will hold the eggs. mix them lightly with the rest. cooking cheese. Beat them quite smooth. 4 apples. 1 gill of new milk or half milk and half cream. and pour the whole into a buttered Soufflé tin.. and let it stand just off the boil for five or six minutes.49 1. Eggs contain both muscle and bone-forming material. Smooth the cornflour with the milk.. They enter into a great many savoury and sweet dishes. Fat .. of Allinson cornflour. Eggs are most easily digested raw or very CHEESE SOUFFLÉ. A fresh egg looks clear and transparent. 4 eggs. Water . 4 eggs. and stew the apples with the sugar and lemon juice until they are reduced to a pulp.16 -----100.22 12. and stir until it boils. APPLE SOUFFLÉ. next week the rounded end down. whilst stale ones look cloudy and opaque. cut up. and mix it with the apples. 1 oz. and the juice of 1 lemon. in fact everything required for building up the organism of the young bird.. Eggs often crack when they are put into enough boiling water to well cover them. and return them to the stewpan. of Parmesan or other good dry. 1 gill of milk. Pare. they should not be indulged in too freely.. then turn the mixture into a basin to cool.... Keep these stands in an airy place in a good current of fresh air. beat the yolks well.. especially when dishes are wanted quickly.. and few cakes are made without them. and serve at once. One can easily tell stale eggs from fresh ones by holding them up to a strong light. 8 oz.. 2 oz.. Mineral matter 74. Eggs are a good food when taken in moderation. The best way of lightly boiling an egg is to put it in boiling water.24 15. Bake for 20 minutes in a moderately hot oven. but the white of the egg is pure albumen (or nitrogen) and water. 1 oz.00 Duck’s egg. Whisk the whites to a stiff froth. of castor sugar (or more if the apples are very sour). and best cooked thus for invalids. one of the best is by using the Allinson egg preservative.11 12. As they are a highly nutritious article of food.. Nitrogen . They can be prepared in a great variety of ways. so that one week they stand the pointed end down. owing to the sudden expansion of the contents.EGG COOKERY Eggs are a boon to cooks. 71.00 lightly boiled. and every week turn the eggs..

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

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

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

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

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

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

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

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

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

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

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

SWISS EGGS.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

8 2.1 1.6 .6 .4 1. .0 1.4 2.3 .3 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2. FRUIT—FRESH.5 1.0 .8 .6 365 FRUIT—DRIED.6 .8 .4 1.6 1.6 .4 Wimberries 180 140 .8 2.8 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.9 .3 .5 2.5 1.6 4.3 2.5 1.4 1.1 2.0 .7 .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.0 .7 lb.3 1.1 4.

4 25.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .3 1.1 .0 2620 3030 3075 3265 3165 10.4 1.8 1.1 4.8 1.8 29.3 9.8 2.6 1.2 1.6 2.0 .5 1.9 17.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.2 1.3 15.6 2.8 2.7 6.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 27.1 .0 21.6 15.4 2.6 4.1 1.7 1.9 1.1 1.6 8.1 3.5 6.1 21.1 1.7 1.2 3. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.0 1.6 1.2 5.

1 10.6 7.9 1695 1665 1600 1665 1660 1625 21.9 Californian} 27.0 ----9.6 7.1 1645 9.5 8.3 18.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.3 1760 1670 1795 13. ETC. small White 1675 GRAIN FOODS.8 6.6 3105 “ Spaghetti “ Vermicelli Beans.4 12.7 8.5 14. Barley Meal “ Pearled 10.4 CAKES.0 22.Pine Kernels Pistachios Walnuts “ “ Black } 34.9 5.1 1620 1655 465 1815 1675 1635 1650 Buckwheat Flour 1620 Corn Flour Corn Meal (granular) 1655 “ Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour “ Meal Wheat Flaked 1690 “ Flour.2 10.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.8 100 .7 8.7 24.2 13.5 1640 1650 6. or Wholemeal 1675 10. Fruit “ Gingerbread “ Sponge 5. Cake.3 16.8 13.0 --- 18.1 16.0 6.

Chocolate 12.4 1835 BREAD.7 8. All kinds.BISCUITS. Plain “ Vienna “ Water Rye 9. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.7 7.2 9. average 1800 Water 11. Currant “ Hot Cross Corn.0 9.9 1515 1275 1205 10.0 Cocoa Candy Honey Molasses (cane) 1290 21.1 1215 9. Buns.7 1470 1300 1300 1180 VARIOUS.7 10.9 7.0 9.5 9.9 1160 9.9 2860 101 .3 6.6 ----- 2320 1785 1520 2.

and cocoa.5 76.0 14. mixed in equal parts. and is much more nourishing than rice pudding. During illness I advise and use barley water and milk. Mix 1 large tablespoonful of Allinson’s barley with a little cold water. stirring all the time to prevent it getting lumpy. except that they often fought to the death. and find this mixture invaluable. from which we get our English word “booze. and fat to keep us warm and give force. Allinson’s prepared barley may be eaten as porridge or pudding (see directions). or “barley eaters. and was the chief food of our peasantry until the beginning of the nineteenth century. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. BARLEY FOR BABIES.5 per cent. and it can be drunk as a change from tea. The first intoxicant drink made in this country was ale. Barley has been used as a food from time out of mind. We find frequent mention of it in the Bible. of sugar. Barley contains about 7 per cent. an ancient Roman writer. coffee. of sugar. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. let cool. According to Pliny. and is most useful for making gruel and barley water.” meaning an intoxicating drink. This casin is not elastic like the gluten of wheat. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7. BARLEY GRUEL. more than beef tea.Mineral matters Water 2. [A] From this analysis we can judge that barley contains all the constituents of a good food. boil together a few minutes. Barley has been used from very ancient days for making an intoxicating drink. Hops were not used for beer or ale in those days. In Nubia. until the cup is full.0 INVALID COOKERY BARLEY. of fat in barley. Pour into a saucepan and bring to the boil. and it was made from barley. and in old Latin and Greek books. take from the fire. it is also good for adding to broth or soup. then eat. and to vegetable stews. so that one cannot make a light bread from barley. 102 . starch.0 There is 2. mix this perfectly smooth with cold milk and cold water in equal parts. In it we find casin and albumen for our muscles. A little nutmeg gives a pleasant flavour. the liquor made from barley was called Bouzah.” because they were fed on this grain whilst training. add to this 1 pint of boiling milk and water.5 100. the gladiators were called Hordearii. and 7 per cent. Barley is a good food. 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. sugar. Barley water contains a great deal of nourishment. These Hordearii were like our pugilists.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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