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Amazing Veggie Recipes

Amazing Veggie Recipes

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Published by Laura Dinka

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Published by: Laura Dinka on Jul 23, 2011
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Sections

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

Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

5

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

of Allinson cornflour. Eggs often crack when they are put into enough boiling water to well cover them. 4 eggs. All the fat of the egg is contained in the yolk. and return them to the stewpan. They enter into a great many savoury and sweet dishes. Beat them quite smooth. 4 apples.24 15..EGG COOKERY Eggs are a boon to cooks. They can be prepared in a great variety of ways. and every week turn the eggs. and mix it with the apples.. 2 oz.. and pour the whole into a buttered Soufflé tin. cooking cheese. Water .. whilst stale ones look cloudy and opaque. Whisk the whites to a stiff froth.12 -----100.. and stir until it boils. they should not be indulged in too freely. Separate the yolks from the whites of the eggs. 1 oz. Keep these stands in an airy place in a good current of fresh air. 1 gill of new milk or half milk and half cream.. 71.. and mix them with the apple mixture.. Bake for 20 minutes in a moderately hot oven... 1 oz. Fat . of Parmesan or other good dry.11 1. in fact everything required for building up the organism of the young bird. and let it stand just off the boil for five or six minutes. and best cooked thus for invalids. owing to the sudden expansion of the contents.49 1.11 12. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. cut up. 1 gill of milk. There are various ways of preserving eggs for the winter. 4 eggs. Eggs are most easily digested raw or very CHEESE SOUFFLÉ. Nitrogen .16 -----100. and the juice of 1 lemon. and few cakes are made without them.55 12.. Another very good way is to have stands made with holes which will hold the eggs.. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. of Allinson fine wheatmeal. next week the rounded end down. One can easily tell stale eggs from fresh ones by holding them up to a strong light. If they are not covered with water there is less danger of them cracking.22 12. As they are a highly nutritious article of food. beat the yolks well. The best way of lightly boiling an egg is to put it in boiling water. ====== ====== Eggs take a long time to digest if hard boiled. especially when dishes are wanted quickly.00 Duck’s egg. and serve at once. Mineral matter 74. A fresh egg looks clear and transparent. Pare.00 lightly boiled. but the white of the egg is pure albumen (or nitrogen) and water... of castor sugar (or more if the apples are very sour)... Eggs are a good food when taken in moderation.. 8 oz. mix them lightly with the rest. set the basin or saucepan on the side of the stove. then turn the mixture into a basin to cool. APPLE SOUFFLÉ. 1 oz. one of the best is by using the Allinson egg preservative. Smooth the cornflour with the milk.... of 33 . so that one week they stand the pointed end down. Eggs contain both muscle and bone-forming material.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

0 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.3 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .4 1. .8 .1 4.6 365 FRUIT—DRIED.1 2.1 1.6 .8 .5 1.6 4.0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.3 .6 . Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.3 1.5 2.0 .6 .8 .4 Wimberries 180 140 .4 1.0 .7 . FRUIT—FRESH.4 1.8 2.4 2.3 2.6 .6 1.5 1.9 .3 1.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.5 1.0 1.7 lb.8 2.

0 21.1 .0 .3 9.8 29.0 27.8 2.8 1.6 4.6 1.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.4 2.2 3. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.7 6.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .8 2.5 1.2 1.1 1.6 1.1 3.2 5.2 1.9 17.4 25.6 2.5 6.1 .8 1.3 15.1 21.0 2620 3030 3075 3265 3165 10.7 1.9 1.0 1.3 1.6 15.4 1.1 1.6 8.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.6 2.1 4.1 1.7 1.

8 6.8 13. Barley Meal “ Pearled 10.9 5.0 6.8 100 .7 8.2 13.3 18.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.4 CAKES.9 Californian} 27.3 16. Cake.4 12.9 1695 1665 1600 1665 1660 1625 21. or Wholemeal 1675 10.6 7. small White 1675 GRAIN FOODS.2 10.0 ----9. Fruit “ Gingerbread “ Sponge 5.7 8.1 10.1 1645 9.0 22. ETC.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.Pine Kernels Pistachios Walnuts “ “ Black } 34.3 1760 1670 1795 13.5 8.7 24.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.1 16.6 7.1 1620 1655 465 1815 1675 1635 1650 Buckwheat Flour 1620 Corn Flour Corn Meal (granular) 1655 “ Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour “ Meal Wheat Flaked 1690 “ Flour.6 3105 “ Spaghetti “ Vermicelli Beans.5 14.0 --- 18.5 1640 1650 6.

0 Cocoa Candy Honey Molasses (cane) 1290 21. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.9 7.3 6.7 7.6 ----- 2320 1785 1520 2. Chocolate 12.9 1515 1275 1205 10.0 9.9 1160 9.0 9. All kinds. average 1800 Water 11.7 1470 1300 1300 1180 VARIOUS. Buns.BISCUITS.2 9. Plain “ Vienna “ Water Rye 9.7 8.7 10.1 1215 9.5 9. Currant “ Hot Cross Corn.9 2860 101 .4 1835 BREAD.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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