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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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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

BANANA PUDDING. BEETROOT FRITTERS. CLEAR SOUP WITH DROPPED DUMPLINGS. PUMPKIN TART. RATAFIA CUSTARD. SWEET CORN AND TOMATOES. GOOSEBERRY POOL. 121 121 121 121 121 121 121 122 122 122 122 122 122 122 122 123 123 123 123 123 123 123 SANDWICHES CHEESE SANDWICHES. SEMOLINA SOUP. SAVOURY SAUSAGES. CELERY SOUP. 124 124 . CHESTNUT SOUP. MUSHROOM SOUP.EVE PUDDING. FRUIT TART. PARSNIP SOUP. GROUND RICE CUTLETS. CURRY RICE SOUP. MACARONI CUTLETS. BAKED CUSTARD. BUTTER BEANS RISSOLES. MACARONI SAVOURY. APPLE PUDDING.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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 2.3 1.6 .5 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.5 1.3 2.1 1.0 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .6 .5 2.8 .6 4.6 365 FRUIT—DRIED.4 1.7 lb.1 2.5 1.8 2.8 .6 1. FRUIT—FRESH.0 .3 1.9 .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.4 1.6 .3 .7 .4 2. .3 .8 2.4 Wimberries 180 140 .0 1.4 1.1 4.8 .0 .

8 2.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.2 5.7 6.7 1.6 1.2 3.3 15.6 8.1 3.6 2.6 1.7 1.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.6 2.0 1.0 27.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.2 1.1 1.3 9.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .4 1.8 2.9 1.3 1.0 2620 3030 3075 3265 3165 10.2 1.6 4.1 1.1 .6 15.0 21.8 29.8 1.4 2.5 6.1 4.8 1.1 21.1 . Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.5 1.4 25.0 .1 1.9 17.

1 10.8 6.5 14.1 1645 9. or Wholemeal 1675 10.0 ----9.8 13.5 8.3 16.3 1760 1670 1795 13.5 1640 1650 6.2 13.6 3105 “ Spaghetti “ Vermicelli Beans.6 7.3 18.8 100 .9 1695 1665 1600 1665 1660 1625 21.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.6 7.4 12.Pine Kernels Pistachios Walnuts “ “ Black } 34.0 --- 18.2 10. Cake.7 8.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10. Fruit “ Gingerbread “ Sponge 5.1 1620 1655 465 1815 1675 1635 1650 Buckwheat Flour 1620 Corn Flour Corn Meal (granular) 1655 “ Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour “ Meal Wheat Flaked 1690 “ Flour.0 6.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13. small White 1675 GRAIN FOODS.7 8.9 5. ETC.1 16.9 Californian} 27.7 24.0 22. Barley Meal “ Pearled 10.4 CAKES.

7 1470 1300 1300 1180 VARIOUS. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.2 9. Chocolate 12.1 1215 9.9 1515 1275 1205 10.9 7.5 9.BISCUITS.4 1835 BREAD.9 1160 9.9 2860 101 .0 9.7 8. Currant “ Hot Cross Corn.6 ----- 2320 1785 1520 2. Plain “ Vienna “ Water Rye 9.7 7.0 Cocoa Candy Honey Molasses (cane) 1290 21.3 6.0 9. All kinds. Buns.7 10. average 1800 Water 11.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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