Amazing Veggie Recipes | Pudding | Custard

Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

APPLE SOUFFLÉ.11 12. Nitrogen . and mix it with the apples. and best cooked thus for invalids. 8 oz. one of the best is by using the Allinson egg preservative. 1 oz. and few cakes are made without them.55 12.00 lightly boiled. Pare. and serve at once.. 1 oz. and return them to the stewpan. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. then turn the mixture into a basin to cool. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. If they are not covered with water there is less danger of them cracking.. A fresh egg looks clear and transparent. next week the rounded end down. cooking cheese.00 Duck’s egg. There are various ways of preserving eggs for the winter. ====== ====== Eggs take a long time to digest if hard boiled.. beat the yolks well.. and let it stand just off the boil for five or six minutes.16 -----100. 1 gill of new milk or half milk and half cream. especially when dishes are wanted quickly.. Water .. 4 eggs.. but the white of the egg is pure albumen (or nitrogen) and water. One can easily tell stale eggs from fresh ones by holding them up to a strong light. Beat them quite smooth. and pour the whole into a buttered Soufflé tin..EGG COOKERY Eggs are a boon to cooks. 1 oz. Another very good way is to have stands made with holes which will hold the eggs. 4 eggs.. and every week turn the eggs. Smooth the cornflour with the milk. of Allinson fine wheatmeal.. Mineral matter 74. Whisk the whites to a stiff froth. and stir until it boils. cut up. 1 gill of milk. of 33 . They can be prepared in a great variety of ways. Eggs are a good food when taken in moderation.. Eggs often crack when they are put into enough boiling water to well cover them. Bake for 20 minutes in a moderately hot oven. They enter into a great many savoury and sweet dishes.. Separate the yolks from the whites of the eggs. Keep these stands in an airy place in a good current of fresh air.22 12.49 1. of Parmesan or other good dry.. owing to the sudden expansion of the contents. whilst stale ones look cloudy and opaque. 71.. Eggs contain both muscle and bone-forming material. mix them lightly with the rest.. 2 oz.. All the fat of the egg is contained in the yolk. Fat . Eggs are most easily digested raw or very CHEESE SOUFFLÉ. and the juice of 1 lemon.. of castor sugar (or more if the apples are very sour). of Allinson cornflour. in fact everything required for building up the organism of the young bird. and mix them with the apple mixture. As they are a highly nutritious article of food.11 1. set the basin or saucepan on the side of the stove.. The best way of lightly boiling an egg is to put it in boiling water...12 -----100.24 15. so that one week they stand the pointed end down. they should not be indulged in too freely. 4 apples.

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

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

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

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

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,

39

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

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

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

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

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

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

1 oz. Brown Gravy. and being fluid they cause the food to be more thoroughly broken up and made into a porridgy mass before it is swallowed. 1 oz. ½ lb. BROWN GRAVY. make it hot. BOILED ONION SAUCE. biliousness. acidity. dredge in a tablespoonful of Allinson fine wheatmeal. and keep on stirring until it is a brown colour. as it is called. and seasoning. and cook them with the water until quite mashed up. This goes well with any plain vegetables. cut them up. a blade of mace. and let the sauce simmer for 20 minutes. boil it up and pass it through a sieve. but if made as I direct very little harm will result. If the sauce should be lumpy. Sauces may be useful in more ways than one. 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. pepper and salt to taste. 47 . according to taste). Add the lemon juice. the mace. strain it through a gravy-strainer. Remove the mace. ½ a teaspoonful of Allinson cornflour. Dilute the jam with ½ pint of water. Can also be served cold. Eat with vegetables or savouries. Melt the butter in a frying-pan over the fire. or Herb Gravy must be used with great caution. re-heat. and serve. of BROWN SAUCE (2). of butter. APRICOT SAUCE. Rub the apples through a sieve. BROWN SAUCE (1). as they supply the system with fluid. but when food is changed by cooking many persons require it to be made more appetising. and thicken it with the cornflour. with pepper and salt to taste. The use of sauces is thus seen to be an aid to help down plain and wholesome food. Pare and core the apples.sugar (or more. add sugar and spice. The water in which vegetables (except cabbage or potatoes) have been boiled is better for making sauces than ordinary water. 1 gill of water. From a health point of view artificial sauces are not good. boil the sauce up. of Allinson fine wheatmeal. This is made as “Wheatmeal Sauce. 1-1/2 oz. Fried Onion Sauce.” but plenty of boiled and chopped onions are mixed in it. A little mushroom or walnut ketchup may be added it desired. of apples. When not too highly spiced or seasoned they help to prevent thirst. and pour the sauce over the onions. the juice of ½ a lemon. Serve hot or cold. Stir in gradually enough boiling water to make the sauce of the thickness of cream. Put a tablespoonful of butter or olive oil into a frying-pan or saucepan. APPLE SAUCE. then add boiling water. stir into it the meal. of apricot jam. ½ a teaspoonful of mixed spice. and when they give up the use of flesh they are often at a loss for a good substitute. 1 lb. or not at all by those who are troubled with heartburn. or skin eruptions of any kind. brown this. and when made with the liquor in which vegetables have been boiled they retain many valuable salts which would otherwise have been lost.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

8 .6 . .0 .1 2.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.4 2.1 4. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.6 4.3 .3 1.0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.7 lb.3 2.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .6 1.6 365 FRUIT—DRIED.5 1.0 .3 .3 1.5 1.4 1.8 .8 .4 Wimberries 180 140 .1 1.4 1.8 2.9 . FRUIT—FRESH.0 1.4 1.6 .5 2.0 .6 .7 .6 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.5 1.8 2.

8 29.1 4.2 3.2 1.1 .8 2.0 21.1 1.2 5.5 1.7 1.6 1.7 6.4 1.9 1.9 17.6 8.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .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) 1.6 2.1 3.4 25.3 1.3 9.2 1.8 2.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.5 6.0 27.6 15.0 .0 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.4 2.1 .6 2.3 15.0 2620 3030 3075 3265 3165 10.1 1.8 1.8 1.6 4.1 21.1 1.7 1.

0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10. or Wholemeal 1675 10.0 6.7 8. Cake.9 5.8 100 .1 1645 9.9 1695 1665 1600 1665 1660 1625 21.8 6.4 CAKES.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.6 7.4 12.7 8.8 13.3 18.1 16. Barley Meal “ Pearled 10.1 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. Fruit “ Gingerbread “ Sponge 5.0 22.Pine Kernels Pistachios Walnuts “ “ Black } 34.0 ----9. small White 1675 GRAIN FOODS.7 24.2 10.5 14.1 10.9 Californian} 27.2 13.6 3105 “ Spaghetti “ Vermicelli Beans.3 1760 1670 1795 13.5 8.5 1640 1650 6.6 7. ETC.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.3 16.0 --- 18.

7 10.0 9. average 1800 Water 11. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.9 1160 9. All kinds.5 9. Plain “ Vienna “ Water Rye 9. Currant “ Hot Cross Corn.9 1515 1275 1205 10.4 1835 BREAD.9 2860 101 . Chocolate 12.7 8.9 7.0 9. Buns.0 Cocoa Candy Honey Molasses (cane) 1290 21.BISCUITS.7 7.2 9.7 1470 1300 1300 1180 VARIOUS.6 ----- 2320 1785 1520 2.1 1215 9.3 6.

The first intoxicant drink made in this country was ale. of fat in barley. it is also good for adding to broth or soup. mix this perfectly smooth with cold milk and cold water in equal parts. the gladiators were called Hordearii. In Nubia. except that they often fought to the death. and there is a fair percentage of mineral matter for our bones and teeth. starch. In it we find casin and albumen for our muscles. Barley contains about 7 per cent. coffee. This casin is not elastic like the gluten of wheat. an ancient Roman writer. Barley is a good food. and find this mixture invaluable. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7.0 There is 2. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.5 per cent. Barley has been used as a food from time out of mind. take from the fire. stirring all the time to prevent it getting lumpy. and in old Latin and Greek books. and was the chief food of our peasantry until the beginning of the nineteenth century. more than beef tea.” meaning an intoxicating drink. add to this 1 pint of boiling milk and water. so that one cannot make a light bread from barley. and fat to keep us warm and give force.0 INVALID COOKERY BARLEY. Mix 1 large tablespoonful of Allinson’s barley with a little cold water.” because they were fed on this grain whilst training. Barley has been used from very ancient days for making an intoxicating drink. boil together a few minutes. [A] From this analysis we can judge that barley contains all the constituents of a good food. We find frequent mention of it in the Bible. until the cup is full. and its fleshforming matter is in the form of casin the same as is found in cheese. Hops were not used for beer or ale in those days. sugar. Allinson’s prepared barley may be eaten as porridge or pudding (see directions). These Hordearii were like our pugilists. of sugar. and is much more nourishing than rice pudding. then eat. BARLEY FOR BABIES. from which we get our English word “booze. and cocoa. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. Barley water contains a great deal of nourishment. and it was made from barley. and to vegetable stews. BARLEY GRUEL. the liquor made from barley was called Bouzah. and it can be drunk as a change from tea. 102 . Pour into a saucepan and bring to the boil.5 76. A little nutmeg gives a pleasant flavour. and is most useful for making gruel and barley water. or “barley eaters.0 14. of sugar. mixed in equal parts. let cool. During illness I advise and use barley water and milk. According to Pliny.5 100. and 7 per cent.Mineral matters Water 2.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

SAVOURY BATTER.
No. 21.

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

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

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

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

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

No. 23.

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

No. 22.

SORREL SOUP.

120

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

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

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

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

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

No. 25.

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

No. 24.

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

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

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

BAKED CUSTARD.

121

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

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

No. 26.

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

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

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

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

No. 28.

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

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

No. 27.

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

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

122

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

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

125 .

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