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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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RICE

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

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

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

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

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

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

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

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green vegetables.

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

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

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

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

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

25

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

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

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

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

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

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

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

APPLE SOUFFLÉ. Eggs are a good food when taken in moderation. mix them lightly with the rest.24 15. Eggs contain both muscle and bone-forming material.. and serve at once. Smooth the cornflour with the milk...12 -----100.. Fat . 1 oz.00 lightly boiled.. The best way of lightly boiling an egg is to put it in boiling water. ====== ====== Eggs take a long time to digest if hard boiled. Eggs are most easily digested raw or very CHEESE SOUFFLÉ. Separate the yolks from the whites of the eggs.11 12. Mineral matter 74.. and few cakes are made without them. owing to the sudden expansion of the contents...55 12. one of the best is by using the Allinson egg preservative. and stir until it boils. Whisk the whites to a stiff froth. but the white of the egg is pure albumen (or nitrogen) and water. and pour the whole into a buttered Soufflé tin. they should not be indulged in too freely.... The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. They can be prepared in a great variety of ways.. then turn the mixture into a basin to cool.. especially when dishes are wanted quickly. Bake for 20 minutes in a moderately hot oven.11 1.16 -----100. 4 eggs. Water ... Pare. 1 oz. beat the yolks well. There are various ways of preserving eggs for the winter. 4 apples.EGG COOKERY Eggs are a boon to cooks. and mix them with the apple mixture. of 33 . 8 oz. and return them to the stewpan.. 1 gill of milk. 4 eggs. cut up. Beat them quite smooth.00 Duck’s egg. so that one week they stand the pointed end down. Nitrogen . of Allinson fine wheatmeal. 2 oz.49 1. and the juice of 1 lemon. of Parmesan or other good dry. Keep these stands in an airy place in a good current of fresh air. next week the rounded end down. 71. Another very good way is to have stands made with holes which will hold the eggs.. and every week turn the eggs... and let it stand just off the boil for five or six minutes. As they are a highly nutritious article of food. and mix it with the apples.22 12. 1 gill of new milk or half milk and half cream. of Allinson cornflour. cooking cheese. All the fat of the egg is contained in the yolk. and best cooked thus for invalids. set the basin or saucepan on the side of the stove. A fresh egg looks clear and transparent. They enter into a great many savoury and sweet dishes. If they are not covered with water there is less danger of them cracking. whilst stale ones look cloudy and opaque. Eggs often crack when they are put into enough boiling water to well cover them. 1 oz. of castor sugar (or more if the apples are very sour).. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. One can easily tell stale eggs from fresh ones by holding them up to a strong light. in fact everything required for building up the organism of the young bird.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

0 .4 Wimberries 180 140 .5 1.6 1.4 1.3 .5 1.8 .0 .9 .6 .8 2.7 lb.1 2.0 .1 1.5 2.3 .6 365 FRUIT—DRIED.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. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .3 2.8 .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.6 .4 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.4 1.3 1.1 4.3 1.0 1.8 .6 .6 .7 .5 1. .4 2.6 4.8 2. FRUIT—FRESH.

2 3.1 .2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.9 1.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .7 1.9 17.1 3.7 6.4 1.0 21.0 27.1 1.8 2. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.2 1.2 1.6 2.1 1.8 2.6 1.6 2.1 21.6 4.3 9.5 6.6 1.4 2.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.6 8.8 29.8 1.2 5.1 .6 15.4 25.0 .0 2620 3030 3075 3265 3165 10.3 15.5 1.8 1.1 4.7 1.0 1.3 1.1 1.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.

4 12.3 1760 1670 1795 13.0 --- 18. Cake.7 8.6 3105 “ Spaghetti “ Vermicelli Beans.1 16.9 1695 1665 1600 1665 1660 1625 21.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.1 1645 9.8 100 . or Wholemeal 1675 10.9 5.4 CAKES.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.0 22. ETC.8 13.5 14.1 10.0 6.2 10.3 16.7 8.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.1 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.8 6.3 18.6 7. Barley Meal “ Pearled 10.5 8. small White 1675 GRAIN FOODS.6 7. Fruit “ Gingerbread “ Sponge 5.5 1640 1650 6.9 Californian} 27.2 13.0 ----9.Pine Kernels Pistachios Walnuts “ “ Black } 34.7 24.

9 2860 101 . Buns.9 7.7 8. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.7 7.5 9. Plain “ Vienna “ Water Rye 9.3 6. average 1800 Water 11. All kinds.0 9.4 1835 BREAD. Chocolate 12.7 1470 1300 1300 1180 VARIOUS.BISCUITS.2 9.0 Cocoa Candy Honey Molasses (cane) 1290 21.9 1160 9. Currant “ Hot Cross Corn.0 9.6 ----- 2320 1785 1520 2.9 1515 1275 1205 10.1 1215 9.7 10.

During illness I advise and use barley water and milk. of fat in barley. until the cup is full. Barley has been used from very ancient days for making an intoxicating drink.” meaning an intoxicating drink. [A] From this analysis we can judge that barley contains all the constituents of a good food. and is much more nourishing than rice pudding. Barley is a good food. and is most useful for making gruel and barley water. from which we get our English word “booze. Pour into a saucepan and bring to the boil. stirring all the time to prevent it getting lumpy.5 per cent. add to this 1 pint of boiling milk and water. Allinson’s prepared barley may be eaten as porridge or pudding (see directions). an ancient Roman writer. and find this mixture invaluable. then eat. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7. except that they often fought to the death. and 7 per cent. the liquor made from barley was called Bouzah. and to vegetable stews. or “barley eaters. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. and its fleshforming matter is in the form of casin the same as is found in cheese. of sugar. Barley has been used as a food from time out of mind. sugar. let cool. mixed in equal parts. 102 . the gladiators were called Hordearii. and fat to keep us warm and give force. Hops were not used for beer or ale in those days. take from the fire. A little nutmeg gives a pleasant flavour. so that one cannot make a light bread from barley. mix this perfectly smooth with cold milk and cold water in equal parts. starch. it is also good for adding to broth or soup.5 100.0 14. BARLEY FOR BABIES. and it can be drunk as a change from tea. This casin is not elastic like the gluten of wheat. In it we find casin and albumen for our muscles. The first intoxicant drink made in this country was ale. and in old Latin and Greek books. We find frequent mention of it in the Bible. boil together a few minutes. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. In Nubia. and there is a fair percentage of mineral matter for our bones and teeth. and cocoa. and it was made from barley. Barley water contains a great deal of nourishment. These Hordearii were like our pugilists. Barley contains about 7 per cent. of sugar. and was the chief food of our peasantry until the beginning of the nineteenth century.5 76. more than beef tea.” because they were fed on this grain whilst training.0 INVALID COOKERY BARLEY. BARLEY GRUEL. Mix 1 large tablespoonful of Allinson’s barley with a little cold water. According to Pliny.Mineral matters Water 2.0 There is 2. coffee.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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