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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

for separating the particles of food so that the various gastric and intestinal juices may penetrate and dissolve out all the nutriment. and the peasantry of many countries live on very little else. Nowadays we use a grain food as the standard. and mineral matter in definite quantities. those who eat it are healthier. and suitability. The average composition of wheat is this:— Nitrogen Carbon Mineral Matter Water 12 72 4 12 100 From this analysis we observe that the nitrogenous matter is to the carbonaceous in the proportion of one-sixth. The next question is. assisting daily laxation—a most important consideration. One food that is now receiving a good deal of attention is bread. but this is untrue if the loaf is a proper one. and in best proportions. and passed over a magnet 81 . also a certain bulk of innutritious matter for exciting secretion. stronger. The grain should be first cleaned and brushed. a layer of nitrogenous matter directly under this. People are now concerning themselves about the foods they eat. composition. and of all grains wheat is the one which is nearest perfection. evidence on every side shows. passes in bulk through the bowels. 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.BREAD & CAKES THE ADVANTAGES OF WHOLEMEAL BREAD. for as a nation we eat daily a pound of it per head. A grain of wheat consists of an outer hard covering or skin. being in a great measure insoluble. Besides taking part in this composition. and from two to four per cent. and an inner kernel of almost pure starch. A perfect food must contain carbonaceous. which is the composition of a perfect food. and then using the resulting flour for breadmaking. Not many years ago books treating of food and nutrition always gave milk as the standard food. and more cheerful than those who do not. as in fermentation some of the starch is destroyed. for bread is the staff of life. and inquiring into their properties. It is said we cannot live on bread alone. or which supplies to the body those elements that it requires. it must follow that wholemeal bread must be best for our daily use. at one time our prisoners were fed on it alone. and for carrying off the excess of the biliary and other intestinal secretions with the fæces. of mineral matter. We consume more of this article of food than of any other. and this is as it ought to be. the bran. Wholemeal bread comes nearer the standard of a perfect food than does the wheaten grain. and thus the proportion of nitrogen is slightly increased. all other things being equal. and so it is for calves and babies. and many of the other things we eat are garnishings. nitrogenous. and we ought to be sure that this is of the best kind. That such is the case. there must be from four to six parts of carbonaceous or heat and force-forming matter to one of nitrogen. If wheat is such a perfect food.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

3 .8 2.7 lb.5 1.5 1.6 1.1 4.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .0 1.0 .0 .4 1.1 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.6 .0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.7 .4 2.8 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.6 4.4 Wimberries 180 140 .1 2. .4 1.3 1.6 365 FRUIT—DRIED.6 .8 .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.5 1. FRUIT—FRESH.3 2.5 2.6 .8 2.0 .3 1.8 .4 1.6 .9 .3 .

7 1.6 15.0 21.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.9 1.6 2.6 8.6 2.1 21.4 25.9 17.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.1 .0 2620 3030 3075 3265 3165 10.6 1.7 1.1 1.2 1.3 9.5 6.5 1.0 27.1 3.4 2.8 1.1 1.6 1.8 29.8 2.7 6. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.1 .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 .8 2.1 1.2 3.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.3 1.1 4.2 5.0 .8 1.4 1.6 4.3 15.2 1.

1 16.6 7. or Wholemeal 1675 10.9 5.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.9 1695 1665 1600 1665 1660 1625 21.7 8.7 8.5 8.5 14. ETC. Barley Meal “ Pearled 10.3 1760 1670 1795 13.7 24.3 16.1 1620 1655 465 1815 1675 1635 1650 Buckwheat Flour 1620 Corn Flour Corn Meal (granular) 1655 “ Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour “ Meal Wheat Flaked 1690 “ Flour.3 18. Fruit “ Gingerbread “ Sponge 5.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.1 1645 9.0 ----9.5 1640 1650 6.1 10.8 100 .8 6.2 10.4 12.0 6.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.4 CAKES.Pine Kernels Pistachios Walnuts “ “ Black } 34.9 Californian} 27.6 3105 “ Spaghetti “ Vermicelli Beans.0 --- 18.8 13. Cake. small White 1675 GRAIN FOODS.0 22.2 13.6 7.

7 8.4 1835 BREAD.5 9. Buns.3 6. Currant “ Hot Cross Corn.7 10.BISCUITS.2 9. All kinds.6 ----- 2320 1785 1520 2.0 Cocoa Candy Honey Molasses (cane) 1290 21.9 7.7 7.1 1215 9. Chocolate 12. average 1800 Water 11.0 9. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls. Plain “ Vienna “ Water Rye 9.9 1160 9.9 1515 1275 1205 10.9 2860 101 .7 1470 1300 1300 1180 VARIOUS.0 9.

0 There is 2. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. until the cup is full. Barley is a good food. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. [A] From this analysis we can judge that barley contains all the constituents of a good food. then eat. Barley has been used as a food from time out of mind. boil together a few minutes. take from the fire. In Nubia. Barley water contains a great deal of nourishment. and is much more nourishing than rice pudding. except that they often fought to the death. let cool. These Hordearii were like our pugilists.Mineral matters Water 2.0 INVALID COOKERY BARLEY. from which we get our English word “booze. it is also good for adding to broth or soup. and there is a fair percentage of mineral matter for our bones and teeth. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7. of sugar.” meaning an intoxicating drink. and it can be drunk as a change from tea. add to this 1 pint of boiling milk and water.5 100. 102 . and its fleshforming matter is in the form of casin the same as is found in cheese. so that one cannot make a light bread from barley. and 7 per cent. Barley contains about 7 per cent. Pour into a saucepan and bring to the boil. In it we find casin and albumen for our muscles. Mix 1 large tablespoonful of Allinson’s barley with a little cold water.0 14.5 76. BARLEY FOR BABIES. and is most useful for making gruel and barley water. According to Pliny. more than beef tea. Allinson’s prepared barley may be eaten as porridge or pudding (see directions). mixed in equal parts. BARLEY GRUEL. This casin is not elastic like the gluten of wheat. or “barley eaters. and to vegetable stews. the gladiators were called Hordearii.5 per cent.” because they were fed on this grain whilst training. mix this perfectly smooth with cold milk and cold water in equal parts. stirring all the time to prevent it getting lumpy. of fat in barley. We find frequent mention of it in the Bible. of sugar. The first intoxicant drink made in this country was ale. and fat to keep us warm and give force. and was the chief food of our peasantry until the beginning of the nineteenth century. A little nutmeg gives a pleasant flavour. and find this mixture invaluable. sugar. Hops were not used for beer or ale in those days. and cocoa. and in old Latin and Greek books. starch. the liquor made from barley was called Bouzah. Barley has been used from very ancient days for making an intoxicating drink. an ancient Roman writer. coffee. During illness I advise and use barley water and milk. and it was made from barley.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

SAVOURY BATTER.
No. 21.

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

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

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

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

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

No. 23.

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

No. 22.

SORREL SOUP.

120

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

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

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

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

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

No. 25.

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

No. 24.

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

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

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

BAKED CUSTARD.

121

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

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

No. 26.

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

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

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

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

No. 28.

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

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

No. 27.

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

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

122

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

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

125 .

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