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Amazing Veggie Recipes

Amazing Veggie Recipes

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Published by Laura Dinka

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Published by: Laura Dinka on Jul 23, 2011
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07/23/2011

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Sections

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

Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

84 ICING FOR CAKES. CRACKERS. LIGHT CAKE. DYSPEPTICS’ BREAD. CHOCOLATE CAKE (2). LEMON CAKES. COCOANUT BISCUITS. COCOANUT DROPS. PLAIN CAKE. OATMEAL FINGER-ROLLS.CHOCOLATE CAKE (1). ORANGE CAKES. CINNAMON MADEIRA CAKE. 83 83 83 83 83 83 83 84 84 84 84 84 GINGER SPONGE CAKE (a nice Cake for Children who do not like Gingerbread). OATMEAL BANNOCKS. CRISP OATMEAL CAKES. DOUGHNUTS. CHOCOLATE MACAROONS. 84 85 85 85 85 85 85 85 85 86 86 . LUNCH CAKE. MADEIRA CAKE. COCOANUT ROCK CAKES. MACAROON. JUMBLES. CORNFLOUR CAKE.

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

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

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

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

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

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

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

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

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

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

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

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

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

4

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

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

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

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

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

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

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

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

5

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

SWISS EGGS.

38

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

8 .7 .6 .6 . Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.6 .8 .7 lb.3 1.6 4.9 .5 1. .0 .1 1.0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.5 1.5 2.6 .4 1.0 .3 1.4 1. FRUIT—FRESH.5 1.0 1.1 4. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.3 2.8 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .4 1.0 .4 2.3 .6 365 FRUIT—DRIED.8 2.8 2.1 2.3 .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.4 Wimberries 180 140 .6 1.

5 6.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.3 15.3 9.2 1.0 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.7 1.6 2.9 1.4 2.0 27.9 17.0 2620 3030 3075 3265 3165 10.8 2.2 5.8 2.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .3 1.7 6.6 1.6 1.6 4.6 2.8 1.1 4.0 21.1 1.1 3.4 1.8 1.4 25.1 21.6 8.2 1.1 .0 .1 .8 29.2 3.6 15.5 1.7 1.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.1 1.1 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.

7 24.5 8.6 3105 “ Spaghetti “ Vermicelli Beans.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.Pine Kernels Pistachios Walnuts “ “ Black } 34.0 22.0 6.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.0 --- 18.1 16.4 12.1 10. small White 1675 GRAIN FOODS.6 7.9 5.7 8. or Wholemeal 1675 10. Barley Meal “ Pearled 10.2 13.9 1695 1665 1600 1665 1660 1625 21. Cake.7 8.8 13.4 CAKES.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.3 1760 1670 1795 13.8 6.2 10.6 7.1 1645 9.3 18.3 16.1 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. ETC.8 100 .5 14.0 ----9.9 Californian} 27. Fruit “ Gingerbread “ Sponge 5.5 1640 1650 6.

7 10.3 6.9 1515 1275 1205 10.7 7.9 7.9 1160 9. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls. All kinds. Currant “ Hot Cross Corn.0 Cocoa Candy Honey Molasses (cane) 1290 21.4 1835 BREAD.9 2860 101 .7 8.1 1215 9. average 1800 Water 11.0 9. Chocolate 12.6 ----- 2320 1785 1520 2.BISCUITS. Plain “ Vienna “ Water Rye 9.2 9.7 1470 1300 1300 1180 VARIOUS.5 9. Buns.0 9.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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