Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

) GOOSEBERRY SOUFFLÉ. HASTY MEAL PUDDING (2). GROUND RICE PUDDING. LENTIL FLOUR PUDDING. GOLDEN SYRUP PUDDING (2. MACARONI PUDDING (2). GOLDEN SYRUP 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. CUSTARD PUDDING.COCOA PUDDING. LONDON PUDDING. GREENGAGE SOUFFLÉ. COCOANUT PUDDING (2). EMPRESS PUDDING. LEMON PUDDING. GIANT SAGO PUDDING. COCOANUT PUDDING (1). MACARONI PUDDING (1). COLLEGE PUDDING. LEMON TRIFLE. HASTY MEAL PUDDING (1). CUSTARD PUDDING WITHOUT EGGS.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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RICE

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

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

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

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

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

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

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

24

green vegetables.

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

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

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

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

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

25

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

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

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

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

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

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

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

and let it stand just off the boil for five or six minutes. Eggs contain both muscle and bone-forming material.. All the fat of the egg is contained in the yolk. 71.24 15. of 33 . Bake for 20 minutes in a moderately hot oven..11 1. and serve at once. Separate the yolks from the whites of the eggs. One can easily tell stale eggs from fresh ones by holding them up to a strong light. 4 eggs. and stew the apples with the sugar and lemon juice until they are reduced to a pulp.55 12. and every week turn the eggs. mix them lightly with the rest. If they are not covered with water there is less danger of them cracking. 1 gill of milk. next week the rounded end down..12 -----100. Pare. A fresh egg looks clear and transparent. As they are a highly nutritious article of food. of Allinson cornflour. Keep these stands in an airy place in a good current of fresh air. Eggs often crack when they are put into enough boiling water to well cover them. ====== ====== Eggs take a long time to digest if hard boiled. 1 oz.49 1. Another very good way is to have stands made with holes which will hold the eggs. Water . Eggs are a good food when taken in moderation. Whisk the whites to a stiff froth. whilst stale ones look cloudy and opaque. one of the best is by using the Allinson egg preservative. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. but the white of the egg is pure albumen (or nitrogen) and water.. in fact everything required for building up the organism of the young bird. then turn the mixture into a basin to cool. 1 oz. The best way of lightly boiling an egg is to put it in boiling water... so that one week they stand the pointed end down.11 12.. 1 oz. and few cakes are made without them.16 -----100. of Allinson fine wheatmeal. 4 apples. They enter into a great many savoury and sweet dishes. and mix it with the apples... 1 gill of new milk or half milk and half cream. Mineral matter 74.00 lightly boiled. they should not be indulged in too freely. and mix them with the apple mixture.EGG COOKERY Eggs are a boon to cooks. Eggs are most easily digested raw or very CHEESE SOUFFLÉ.00 Duck’s egg. APPLE SOUFFLÉ.. and the juice of 1 lemon.. and return them to the stewpan..22 12. and pour the whole into a buttered Soufflé tin.. and best cooked thus for invalids.. Fat . 4 eggs. of Parmesan or other good dry. Nitrogen . cut up. 8 oz.... of castor sugar (or more if the apples are very sour). cooking cheese. and stir until it boils. 2 oz. owing to the sudden expansion of the contents. Smooth the cornflour with the milk. They can be prepared in a great variety of ways.. Beat them quite smooth.. especially when dishes are wanted quickly. beat the yolks well. There are various ways of preserving eggs for the winter. set the basin or saucepan on the side of the stove..

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

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

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

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

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

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

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

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

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

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

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

SWISS EGGS.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

7 lb.1 2.6 . 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 2.5 1.8 2.3 .7 .5 1. FRUIT—FRESH.8 .9 .4 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.0 .6 .8 .4 1.1 1.4 Wimberries 180 140 .0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.3 1.1 4.3 .4 1.4 2.5 1.6 .0 1.8 .5 2.3 2.0 .6 4. .6 365 FRUIT—DRIED.0 .6 1.3 1.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.

8 2.1 3.3 9.9 17.6 4.0 21.8 1.2 5.8 29.1 1.8 1.6 2.2 3.6 15.1 1.4 2.7 1.7 6.5 6.0 27.1 .0 .4 1.5 1.2 1.1 .0 2620 3030 3075 3265 3165 10.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.6 2.2 1.9 1.8 2.1 1.3 1.4 25.0 1.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .1 4.1 21.3 15.6 1.6 8.7 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.6 1.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.

6 3105 “ Spaghetti “ Vermicelli Beans.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.8 6.9 1695 1665 1600 1665 1660 1625 21.3 16.1 16.7 24. ETC.3 1760 1670 1795 13.2 10.4 12.0 22.5 1640 1650 6.Pine Kernels Pistachios Walnuts “ “ Black } 34.5 8.7 8.3 18.0 --- 18. Barley Meal “ Pearled 10.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.4 CAKES.0 ----9. Fruit “ Gingerbread “ Sponge 5. Cake.0 6.9 5. small White 1675 GRAIN FOODS.2 13.6 7.1 10.8 13.5 14.1 1645 9. or Wholemeal 1675 10.7 8.9 Californian} 27.1 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.6 7.8 100 .0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.

Chocolate 12.3 6.9 1160 9. Plain “ Vienna “ Water Rye 9.BISCUITS.7 10. Currant “ Hot Cross Corn.1 1215 9.9 7. All kinds.7 8.0 Cocoa Candy Honey Molasses (cane) 1290 21.7 1470 1300 1300 1180 VARIOUS.0 9.7 7. average 1800 Water 11.2 9.9 2860 101 .6 ----- 2320 1785 1520 2. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.9 1515 1275 1205 10.5 9. Buns.0 9.4 1835 BREAD.

The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. Allinson’s prepared barley may be eaten as porridge or pudding (see directions). mix this perfectly smooth with cold milk and cold water in equal parts. of sugar. and 7 per cent.0 14.” meaning an intoxicating drink. or “barley eaters.5 per cent. The first intoxicant drink made in this country was ale. mixed in equal parts. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7. and it was made from barley. and find this mixture invaluable. it is also good for adding to broth or soup. boil together a few minutes. Barley has been used as a food from time out of mind. and is most useful for making gruel and barley water.0 There is 2. more than beef tea. the liquor made from barley was called Bouzah. then eat. According to Pliny. sugar. an ancient Roman writer. BARLEY FOR BABIES. of fat in barley. Pour into a saucepan and bring to the boil. let cool. and was the chief food of our peasantry until the beginning of the nineteenth century. BARLEY GRUEL. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. starch. During illness I advise and use barley water and milk. These Hordearii were like our pugilists.5 100. A little nutmeg gives a pleasant flavour. Mix 1 large tablespoonful of Allinson’s barley with a little cold water. In it we find casin and albumen for our muscles. take from the fire. Hops were not used for beer or ale in those days. and in old Latin and Greek books. so that one cannot make a light bread from barley. add to this 1 pint of boiling milk and water. stirring all the time to prevent it getting lumpy. 102 . until the cup is full. Barley has been used from very ancient days for making an intoxicating drink. coffee. except that they often fought to the death. and fat to keep us warm and give force. [A] From this analysis we can judge that barley contains all the constituents of a good food. Barley contains about 7 per cent. and it can be drunk as a change from tea. and cocoa.Mineral matters Water 2.5 76. from which we get our English word “booze. This casin is not elastic like the gluten of wheat. In Nubia. and to vegetable stews. of sugar.0 INVALID COOKERY BARLEY. and is much more nourishing than rice pudding. Barley is a good food. and there is a fair percentage of mineral matter for our bones and teeth. Barley water contains a great deal of nourishment. We find frequent mention of it in the Bible.” because they were fed on this grain whilst training. and its fleshforming matter is in the form of casin the same as is found in cheese. the gladiators were called Hordearii.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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