VINNYS A1 STORE

VINNYS EBOOK OF DR. ALLINSON'S COOKERY BOOK
Comprising many valuable Vegetarian Recipes
1915

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VINNYS A1 STORE

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INDEX
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A Dish of Snow Allinson's Custard Almond Cheesecakes Almond, Chocolate, Pudding Almond Custard Almond Pudding (1) Almond Pudding (2) Almond Rice Pudding A Month's Menu for One Person Analysis Apple Cookery— r Apple Cake r Apple Charlotte r Apple Dumplings r Apple Fool r Apple Fritters r Apple Jelly r Apple Pancakes r Apple Pudding r Apple Pudding (Nottingham) r Apple Sago r Apple Sauce r Apple Tart (open) r Apples, Buttered r Apples, Drying r Apples (Rice) r Eve Pudding Apple & Barley (Pearl) Pudding Apple Charlotte Apple Custard, Baked Apple Sauce Apple Soufflé Apple & Orange Compôte Apricot Cream

VINNYS A1 STORE
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Apricot Sauce Apricot Pudding Artichoke Salad Artichoke Soup Artichokes À la Parmesan Artichokes À la Sauce Blanche Artichokes aux Tomato Asparagus, Boiled A Week's Menu Baked Apple Custard Baked Custard Baked Custard Pudding Banana, Wholemeal Pudding Barley (Pearl) and Apple Pudding Barley Soup Batter, Celery Batter, Jam Pudding Batter, Potato Batter, Pudding Batter, Sweet Batter, Vegetable Bean, French, Omelet Bean Pie Beans, Butter, with Parsley Sauce Belgian Pudding Bird's Nest Pudding Biscuits— r Butter r Chocolate r Cocoanut Blackberry Cream Blancmange Blancmanges Blancmange, Chocolate Blancmange, Eggs Blancmange, Lemon Blancmange— r Orange Mould (1) r Orange Mould (2) Blancmange, Semolina

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Blancmange, Tartlets Boiled Onion Sauce Bread and Cakes— r Barley Bannocks r Buns r Bun Loaf r Buns, Plain r Chocolate (1) r Chocolate (2) r Chocolate Macaroons r Cocoanut Biscuits r Cocoanut Drops r Crackers r Cinnamon Madeira Cake r Doughnuts r Dyspeptics' r Oatmeal Bannocks r Sally Luns r Unfermented r Victoria Sandwiches r Wholemeal Gems r Wholemeal Rock Cakes Bread and Cheese Savoury Bread and Jam Pudding Bread Pudding (steamed) Bread Puddings, substantial Bread Soufflé Bread Soup Bread, Wheat & Rice Bread, Wholemeal Fermented Brown Curry Sauce Brown Gravy Brown Gravy Sauce Brown Sauce (1) Brown Sauce (2) Brown Sauce & Stuffed Spanish Onions Brunak Butter Beans with Parsley Sauce Butter Biscuits Buttered Apples Buttermilk Cake

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Buckingham Pudding Bun Pudding Cabbage Cabbage and Eggs Cabbage Soup Cabbage Soup (French) Cabinet Pudding (1) Cabinet Pudding (2) Cabinet Pudding (3) Cake, Lunch Cakes— r Apple (German) r Cocoanut Rock r Cornflower r Crisp Oatmeal r Ginger Sponge r Lemon r Light r Madeira r Orange r Plain r Potato r Potato Flour r Queen's Sponge r Rice (1) r Rice (2) r Rock Seed r Seed (1) r Seed (2) r Seed (3) r Seed (4) r Seed (5) r Seed (6) r Sly r Sponge (1) r Sponge (2) r Sponge, Roly-poly r Tipsy r Wholemeal r Wholemeal Rock

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Canadian Pudding Caper Sauce Caper Soup Caramel Custard Caramel Cup Custard Carrot Pudding Carrot Soup (1) Carrot Soup (2) Carrots and Potatoes Carrots and Rice Carrots with Parsley Sauce Cauliflower au Gratin Cauliflower and Potato Pie Cauliflower Pie Cauliflower Salad Cauliflower Soup Cauliflower with White Sauce Celery à la Parmesan Celery Batter Celery Clear Soup Celery Croquettes Celery, Italian Celery, Steamed, with White Cheese Sauce Celery, Stewed, with White Sauce Charlotte, Apple Cheese & Bread Savoury Cheese and Eggs Cheese & Egg Fondu Cheese and Spanish Onions Cheesecakes, Almond Cheesecakes, Potato Cheese, Cream, Sandwiches Cheese, Macaroni Cheese Omelet Cheese, Potato Cheese Salad Cheese Sandwiches Cheese Soufflé Chestnut Pie Chestnuts, Vanilla Chocolate Almond Pudding

VINNYS A1 STORE
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Chocolate Blancmange Chocolate Biscuits Chocolate Cake (1) Chocolate Cake (2) Chocolate Cream Chocolate Cream (French) Chocolate Cream, Whipped Chocolate Macaroons Cinnamon Madeira Cakes Chocolate Mould Chocolate Pudding Chocolate Pudding, Steamed Chocolate Sandwiches Chocolate Sauce Chocolate Soufflé Chocolate Trifle Chocolate Tarts Christmas Pudding (1) Christmas Pudding (2) Christmas Pudding (3) Christmas Pudding (4) Clear Celery Soup Clear Soup Clear Soup, with Dumplings Cocoa Pudding Cocoanut Biscuits Cocoanut Drops Cocoanut Pudding (1) Cocoanut Pudding (2) Cocoanut Rock Cakes Cocoanut Soup Colcanon College Pudding Compôte of Oranges and Apples Corn Pudding Corn Soup Corn, Sweet, Fritters Cornflower Cake Crackers Cream— r Apricot

and Stewed Pears r Whipped Crisp Oatmeal Cakes Croquettes.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q Blackberry r Cheese Sandwiches r Chocolate r Chocolate (French) r Chocolate. Red and White Curry Balls Curry Sandwiches Curry Sauce (1) Curry Sauce (2) Curry Sauce. Celery Crusts for Mince Pies Cucumber Salad Cup Custard Currant (Black). Potato Croquettes. Tea Currant Sauce. Whipped r Egg r Lemon r Lemon Tarts r Macaroon r Macaroni r Orange r Raspberry r Russian r Strawberry r Swiss r Vanilla. Brown Curry Savoury Curried Eggs Curried Lentils & Rice Curried Potatoes Curried Rice Curried Rice & Lentils Curried Rice and Tomatoes Custards— r And Fruit Puddings r Allinson's r Almond r .

VINNYS A1 STORE q q q q q q q q q q q Baked r Baked Apple r Caramel r Caramel Cup r Cup r Frumenty r Gooseberry r Gooseberry Fool r In Pastry r Macaroni r Macaroon r Orange r Pastry r Pudding r Pudding. Mushroom r Devonshire Sandwiches Doughnuts Dried Apples Dumplings. Sponge Dyspeptics' Bread Egg Cookery— r Apple Soufflé r Cheese Soufflé r Chocolate Soufflé r Curried Eggs r Egg and Cheese r Egg & Cheese Fondu r Egg and Tomato Sandwiches r Egg and Tomato Sauce r Egg Salad and Mayonnaise r Egg Salmagundi with Jam . Baked r Pudding without Eggs r Raspberry r Strawberry r Savoury (1) r Savoury (2) Cutlets. Spinach Dumplings. Apple Dumplings.

Sweet Creamed r Eggs.VINNYS A1 STORE q q q q q q q q q q q q q q Egg Savoury r Eggs à la Bonne Femme r Eggs à la Duchesse r Eggs au Gratin r Eggs and Cabbage r Eggs and Mushrooms r Eggs. Scalloped r Eggs. Poached r Eggs. Swiss r Eggs. Scotch r Eggs. Tarragon r Eggs. Stuffed r Eggs. Tomato r Eggs. Water r Forcemeat Eggs r French Eggs r Mushroom Soufflé r Potato Soufflé r Ratafia Soufflé r Rice Soufflé r Savory Creamed Eggs r Savory Soufflé r Spinach Tortilla r Stirred Eggs on Toast r Sweet Creamed Eggs r Tomato Soufflé Egg and Tomato Sandwiches Egg Blancmange Egg Caper Sauce Egg Cream Egg Mayonnaise Egg Sauce Egg Sauce with Saffron Empress Puddings Eve Pudding r Favourite Pie Feather Pudding Flour Lentil Pudding Flour Potato Cakes .

Sweet Corn Fruit and Custard Pudding Fruit. Pudding Frumenty Gardener Omelet Giant Sago Pudding Ginger Sponge Cake Golden Syrup Puddings Gooseberry Custard Gooseberry Fool Gooseberry Soufflé Greengage Soufflé Green Pea and Rice Soup Green Vegetables Ground Rice Pancakes Ground Rice Pudding Gruel Gruel Barley Haggis Haricot Soup Hasty Meal Pudding (1) Hasty Meal Pudding (2) Herb Omelet Herb Pie Herb Sauce Horseradish Sauce Hot-Pot .VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Forcemeat Balls Forcemeat Eggs French Bean Omelet French Eggs French Omelet with Cheese French Sauce Fried Onion Sauce Fritters. Savoury (2) Fritters. Stewed. Apple Fritters. Rice Fritters. Savoury (1) Fritters.

Allinson's— s Biscuits s Blancmange Powder s Books on Health s Breakfast Oats s Crushed Wheat s Custard Powder s Fine Ground Wheatmeal s Finest Nut Oil s Food for Babies s Food "Power" s Hair Restorer s Hair Tonic s Natural Food Cocoa s Natural Food Chocolate s Prepared Barley s Salad Oil s Simple Ointment s Specialities s Tar Soap s Vege-Butter s Wholemeal s Wholemeal Lunch Biscuits s Wholemeal Rusks Ice.VINNYS A1 STORE q q q q q Index to Advertisements— r Brunak r Dr. Tapioca Icing for Cakes Improved Milk Puddings Invalid Cookery— r Barley for Babies r Barley for Invalids and Adults r Barley Gruel r Barley Jelly r Barley Porridge r Barley Puddings r Barley Water r Black Currant Tea r Bran Tea r Cocoa r Lemon Water r Oatmeal Porridge .

VINNYS A1 STORE r r r q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Oatmeal Water Rice Pudding Italian Macaroni Jam & Bread Pudding Jam Batter Pudding Jellies. Curried. Italian Macaroni Omelet Macaroni Pancakes . Potted. Barley Jumbles Kentish Pudding Pie Leek Pie Leek Soup (1) Leek Soup (2) Leeks Lemon Blancmange Lemon Cakes Lemon Cream Lemon Cream Tarts Lemon Pudding Lemon Tart Lemon Trifle Lentil Flour Pudding Lentil Omelet Lentil Pie Lentil Rissoles Lentil Soup Lentil Turnovers Lentils and Rice Lentils. Apple Jellies. & Rice Lentils. for Sandwiches Light Cakes London Pudding Lunch Cake Macaroni Cheese Macaroni Cream Macaroni Custard Macaroni.

Improved Milk Soup Milk Soup for Children Mincemeat (1) Mincemeat (2) Mincemeat Pancakes Minestra Mint Sauce Mushroom Cutlets Mushroom and Eggs Mushroom and Potato Stew Mushroom Pie Mushroom Savoury Mushroom Soufflé Mushroom Tart and Gravy Mushroom Tartlets Mushroom Turnover Mushrooms. Chocolate Madeira Cake Malvern Pudding Marlborough Pie Marlborough Pudding Marmalade (Orange) Pudding Mayonnaise Egg Mayonnaise Sauce Melon Pudding Milk Froth Sauce Milk Pudding Milk Puddings. Stewed Mustard Sauce Natural Food for Babies Natural Food for Invalids and Adults Newcastle Pudding .VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Macaroni Pudding (1) Macaroni Pudding (2) Macaroni Savoury Macaroni Stew Macaroon Macaroon Cream Macaroon Custard Macaroon.

Gardener's Omelet. French Bean Omelet (French) with Cheese Omelet. Cheese Onion and Rice Soup Onion Omelet Onion Pie & Tomato Onion Salad Onion Sauce Onion Soup (French) Onion Tart Onion Tortilla Onion Turnover Onion (Boiled) Sauce Onion (Fried) Sauce Onions (Braised) Onions and Queen's Apple Pie . Sweet (1) Omelet. Macaroni Omelet. Tomato (1) Omelet. Onion Omelet. Tomato (2) Omelet. Savoury Omelet Soufflé (1) Omelet Soufflé (2) Omelet Soufflé (Sweet) Omelet.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Nursery Pudding Oatmeal Bannocks Oatmeal Cakes (Crisp) Oatmeal Finger Rolls Oatmeal Pancakes Oatmeal Pie Crust Oatmeal Pudding Oatmeal Soup Olive Sauce Omelet. Lentil Omelet. Trappist Omelets. Sweet (3) Omelet. Sweet (2) Omelet. Herbs Omelet.

Apple Pancakes. Mincemeat Pancakes. Oatmeal Pancakes with Currants Paradise Pudding Parsley Sauce Parsnip Soup Pea Soup Pears (Stewed) and Vanilla Cream Pease Brose Pickled Walnut Savoury Pie. Chestnut Piecrusts Pie. Tomato Pie— r Bean r Cauliflower . Macaroni Pancakes. Ground Rice Pancakes.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Onions and Rice Onions (Spanish) Baked Onions (Spanish) and Cheese Onions (Spanish) Stewed Orange Cakes Orange & Apple Compôte Orange Cream Orange Custard Orange Flower Puff Orange Flower Sauce Orange Froth Sauce Orange Marmalade Pudding Orange Mould Orange Mould Blancmange (1) Orange Mould Blancmange (2) Orange Pudding Orange Sauce Orange Syrup Oxford Pudding Pancake Pudding Pancakes Pancakes.

Baked r Potato Rolls. Spanish .VINNYS A1 STORE r r r r r r r r r r r r r r r r r r r q q q q q q q q q q q q Cauliflower and Potato Favourite Herb Kentish Pudding Leek Lentil Marlborough Mushroom Onions and Queen's Apple Potato Potato and Cauliflower Potato and Tomato Queen's Apple and Onion Queen's Onion Queen's Tomato Savoury Tomato and Potato Vegetable (1) Vegetable (2) Pies Plain Cake Plum Pudding Poached Eggs Poor Epicure's Pudding Poppy-Seed Pudding Porridge Porridge. Barley Porridge. Bird's Nest r Potato Cakes r Potato Cheese r Potato Cheesecakes r Potato Croquettes r Potato Pudding r Potato Puff r Potato Rolls. Oatmeal Portuguese Rice Portuguese Soup Potato Cookery— r Potato à la Duchesse r Potato.

Batter Potato and Cauliflower Pie Potato and Tomato Pie Potato Flour Cakes Potato Pie Potato Salad (1) Potato Salad (2) Potato Soufflé Potato Soup Potatoes and Mushroom Stew Prune Pudding Prune Pudding Pudding— r Almond (1) r Almond (2) r Belgian r Bird's Nest r Bread and Jam r Canadian r Carrot r . Stuffed (3) r Potatoes. Scalloped r Potatoes. Stuffed (2) r Potatoes. Stuffed (1) r Potatoes. Toasted Potato. Browned r Potatoes.VINNYS A1 STORE q q q q q q q q q q q q q Potato Salad (1) r Potato Salad (2) r Potato Salad. Mashed (Another way) r Potatoes (Milk) r Potatoes (Milk) with Capers r Potatoes. Stuffed (4) r Potatoes. Mashed r Potato Sausages r Potato Savoury r Potato Snow r Potato Surprise r Potato with Cheese r Potatoes and Carrots r Potatoes. Curried r Potatoes. Mashed r Potatoes.

VINNYS A1 STORE q Chocolate Almond r Cocoanut r College r Corn r Fruit and Custard r Giant Sago r Golden Syrup r Hasty Meal (1) r Hasty Meal (2) r Lentil Flour r London r Macaroni r Malvern r Marlborough r Melon r Milk r Newcastle r Nursery r Oatmeal r Orange r Orange Marmalade r Oxford r Pancake r Potato r Prune r Semolina r Simple r Simple Fruit r Spanish r Stewed Fruit r Tapioca r Winifred Puddings— r Almond Rice r Apple r Apple Charlotte r Apple (Nottingham) r Apricot r Baked Custard r Baked Jam r Barley r .

VINNYS A1 STORE q Barley (Pearl) and Apple r Batter r Bread (Steamed) r Bread (Substantial) r Buckingham r Bun r Cabinet (1) r Cabinet (2) r Cabinet (3) r Chocolate r Chocolate Mould r Chocolate (Steamed) r Christmas r Cocoa r Custard r Empress r Eve r Feather r For Babies r Golden Syrup r Ground Rice r Kentish Pie r Lemon r Milk. II Puffs. Potato r . Improved r Orange Mould r Paradise r Plum r Poor Epicure's r Poppy-Seed r Prune r Rice r Rice (French) r Rolled Wheat r Rusk r Simple Soufflé r Sponge Dumplings r Stuffed Sweet Rolls r Vanilla Chestnuts r Wholemeal Banana r Yorkshire.

Stuffed Sweet Rolls. How to Cook Rice (Ground) Pancakes Rice (Ground) Pudding Rice (Italian) Savoury Rice (Portuguese) Rice Pudding (French) Rice Savoury Croquettes Rice Soufflé Rice Soup Rice (Spanish) Rissoles.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Queen's Apple and Onion Pie Queen's Onion Pie Queen's Sponge Cakes Queen's Tomato Pie Raspberry Cream Raspberry Custard Raspberry Froth Raspberry Froth Sauce Ratafia Sauce Ratafia Soufflé Rice and Carrots Rice and Green Pea Soup Rice and Lentils Rice & Lentils. Oatmeal Finger Rolls. Unfermented Finger Rose Sauce Rusk Pudding . Curried Rice Fritters Rice. Lentil Rock Seed Cakes Rolled Wheat Pudding Rolls. Curried Rice and Onions Rice and Onion Soup Rice and Wheat Bread Rice Cakes (1) Rice Cakes (2) Rice.

Mashed r Spanish r Winter Sally Luns Sandwiches— r Cheese r Chocolate r Cream Cheese r Curry r Devonshire r Egg and Tomato r Potted Lentil r Tomato and Egg r Tomatoes on Toast r Victoria Sauces— r Apple r Apricot r Boiled Onion r Brown (1) r Brown (2) r Brown Curry r Brown Gravy r Brown and Stuffed Spanish Onion r Caper q q q .VINNYS A1 STORE q q q q q Russian Cream Saffron with Egg Sauce Sago (Giant) Pudding Salads— r Artichoke r Cauliflower r Cheese r Cucumber r Egg and Mayonnaise r Egg Mayonnaise r Onion r Potato (1) r Potato (2) r Potato (1) r Potato (2) r Potato.

Fried r Orange r Orange Flower r Orange Froth r Parsley r Raspberry Froth r Ratafia r Rose r Savoury r Sorrel r Spice r Tartare r Tomato (1) r Tomato (2) r Wheatmeal r White (1) r White (2) r White Savoury r White. and Spanish Onions Sausages. Potato Savouries— r Artichokes and Tomatoes r Bean Pie r Bread and Cheese r Butter Beans and Parsley Sauce r .VINNYS A1 STORE q q Chocolate r Currant (Red and White) r Curry (1) r Curry (2) r Egg r Egg Caper r Egg with Saffron r French r Herb r Horseradish r Mayonnaise r Milk Froth r Mint r Mustard r Olive r Onion r Onions.

for Sandwiches Minestra Mushroom Mushroom Cutlets Mushroom Tart and Gravy Mushroom Tartlet Mushroom Turnover Nutroast Oatmeal Piecrust Onion Tart Onion Turnover Potato Pie Potato and Mushroom Stew Potato and Tomato Pie Queen's Apple and Onion Pie Queen's Onion Pie Queen's Tomato Pie Savoury. Savoury (1) Fritters. Potted. Pickled Walnut . Custard (2) Savoury Pie Savoury. Savoury (2) Haggis Hot-Pot Lentil (Curried) and Rice Lentil Rissoles Lentil Turnover Lentils. Custard (1) Savoury.VINNYS A1 STORE r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r r Carrots and Rice Cauliflower Pie Cauliflower and Potato Pie Celery à la Parmesan Celery Croquettes Cheese and Bread Chestnut Pie Colcanon Corn Pudding Curry Curry Balls Favourite Pie Forcemeat Balls Fritters.

VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q Savoury Tartlets r Spaghetti aux Tomato r Spanish Onion. or Curly Kale Scotch Eggs Seed Cake (1) Seed Cake (2) Seed Cake (3) Seed Cake (4) Seed Cake (5) Seed Cake (6) r . and Cheese r Spanish Onions (Stewed) r Spanish Onions and White Sauce r Spanish Stew r Spinach Dumplings r Stewed Mushrooms r Stuffed Spanish Onions and Brown Sauce r Sweet Corn Fritters r Tomato and Onion Pie r Tomato Pie r Tomato à la Parmesan r Tomato Tortilla r Tomatoes au Gratin r Vegetable Balls r Vegetable Mould r Vegetable Pie (1) r Vegetable Pie (2) r Vegetable Stew r Yorkshire Pudding Savoury Creamed Eggs Savoury Dishes made with Batter Savoury Egg Savoury Macaroni Savoury Omelet Savoury Potatoes Savoury Rice (Italian) Savoury Rice Croquettes Savoury Sauce Savoury Soufflé Savoury White Sauce Scalloped Eggs Scotch.

Omelet (2) Soufflé. Simple Soufflé. Omelet (1) Soufflé. Apple Soufflé. Cheese Soufflé. Greengage Soufflé. Rock Semolina Blancmange Simple Fruit Pudding Simple Pudding Simple Soufflé Sly Cakes Snowballs Sorrel Sauce Sorrel Soup (1) Sorrel Soup (2) Sorrel Soup (French) (3) Soufflé. Savoury Soufflé. Tomato Soups— r Artichoke r Barley r Bread r Cabbage r Cabbage (French) r Caper r Carrot (1) r Carrot (2) r Cauliflower r Clear r Clear Celery r Clear. Rice Soufflé. Gooseberry Soufflé. Sweet Omelet Soufflé. Omelet Soufflé. with Dumplings .VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Seed Cakes. Mushroom Soufflé. Chocolate Soufflé. Bread Soufflé. Potatoes Soufflé. Ratafia Soufflé.

VINNYS A1 STORE q q q q q q q q Cocoanut r Corn r Haricot r Leek (1) r Leek (2) r Lentil r Milk r Milk. for Children r Oatmeal r Onion and Rice r Onion (French) r Parsnip r Pea r Portuguese r Potato r Rice r Rice and Green Pea r Sorrel (1) r Sorrel (2) r Sorrel (French) (3) r Spanish r Spinach r Spring r St. Stuffed. Andrew's r Summer r Tapioca and Tomato r Tomato (1) r Tomato (2) r Tomato and Tapioca r Vegetable r Vegetable Marrow r White r Wholemeal Spaghetti aux Tomato Spanish Onion and Cheese Spanish Onions and White Sauce Spanish Onions. Stewed Spanish Pudding Spanish Rice Spanish Salad r . and Brown Sauce Spanish Onions.

Roly-poly Sponge Dumplings Sponge Mould Spring Soup Stewed Fruit Pudding Stewed Mushrooms Stewed Pears and Vanilla Cream Stewed Spanish Onions Stews— r Macaroni r Mushroom & Potato r Potato & Mushroom r Spanish r Vegetable Stirred Eggs on Toast Strawberry Cream Strawberry Custard Stuffed Eggs Stuffed Potatoes (1) Stuffed Potatoes (2) Stuffed Potatoes (3) Stuffed Potatoes (4) Stuffed Spanish Onions and Brown Sauce Stuffed Sweet Rolls Substantial Bread Puddings Summer Salads Summer Soup Sweet Batter Sweet Corn Fritters Sweet Creamed Eggs Sweet Omelet (1) . Queen's Sponge Cake (1) Sponge Cake (2) Sponge Cakes.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Spanish Stew Spice Sauce Spinach Spinach Dumplings Spinach Soup Spinach Tortilla Sponge Cake. Ginger Sponge Cake.

Mushroom Tartlets.VINNYS A1 STORE q q q q q q q Sweet Omelet (2) Sweet Omelet (3) Swiss Cream Swiss Eggs Syrup. Almond r Chocolate r Lemon r Lemon Cream r Onion r Treacle Tartlets. Savoury Tapioca & Tomato Soup Tapioca Ice Tapioca Pudding Tarragon Egg Tartare Sauce Tea. Bran Tipsy Cake Toasted Potatoes Tomato aux Artichokes Tomato and Egg Sandwiches Tomato and Egg Sandwiches Tomato & Onion Pie Tomato & Potato Pie Tomato and Tapioca Soup Tomato Eggs Tomato Omelet (1) Tomato Omelet (2) Tomato Pie Tomato Sauce (1) Tomato Sauce (2) Tomato Sauce and Egg Tomato Soufflé Tomato Soup (1) q q q q q q q q q q q q q q q q q q q q q q q q q q . Orange Tarts— r Apple (Open) r Blancmange Tartlets r Cheesecakes. Black Currant Tea.

Lentil Turnovers. Mashed Turnover. Onion Turnovers. Boiled r Cabbage r Carrots with Parsley Sauce r Cauliflower with White Sauce r Celery (Italian) r Celery.VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q Tomato Soup (2) Tomato Tortilla Tomatoes á la Parmesan Tomatoes and Curried Rice Tomatoes au Gratin Tomatoes. with White Sauce r Green r Leeks r Mushrooms. Stewed r Onions. with White Cheese Sauce r Celery. Steamed. Chocolate Trifle. Braised r Onion Tortilla . Spaghetti. Stewed. aux Tomatoes on Toast Treacle Tart Trifle. Lemon Turnips. Mushroom Unfermented Bread Unfermented Finger Rolls Vegetable Balls Vegetable Batter Vegetable Marrow Soup Vegetable Mould Vegetable Pie (1) Vegetable Pie (2) Vegetable Soup Vegetable Stew Vegetables— r Artichokes à la Parmesan r Artichokes à la Sauce Blanche r Asparagus.

Oatmeal Wheatmeal Sauce Whipped Cream White Sauce & Spanish Onions White Sauce. Mashed Vanilla Chestnuts Vanilla Cream and Stewed Pears Victoria Sandwiches r q q q q Walnuts (Pickled).VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q Onions (Spanish) baked r Scotch. Savoury White Sauce (1) White Sauce (2) White Soup Wholemeal Banana Pudding Wholemeal Bread (Fermented) Wholemeal Cake Wholemeal Cookery Wholemeal Gems Wholemeal Rock Cakes Wholemeal Soup Wholesome Cookery— r Breakfasts r Dinners r Drinks r Evening Meals r Midday Meals r Suppers Winifred Pudding Winter Salads Yorkshire Pudding INTRODUCTION . Savoury Water. or Curly Kale r Spinach r Turnips. Barley Water Eggs Water.

baking powder had been used. but it takes a long time to wean people entirely from the use of condiments. or cream. it can easily be done by an addition of butter. published by the Vegetarian Society in Manchester. the abuse of pulse food was generally the chief one. and. because they have an idea that only they will support them when the use of meat is abandoned. that is. They are foods which. in which a substitute for suet is required to lighten the mixture. This is a farinaceous food which should be used much more largely in vegetarian cookery than it is.W. These few remarks will. Throughout this book it will be found that the use of wholemeal has been introduced in the place of white flour.VINNYS A1 STORE This book is written with the object of laying before the public a cookery book which will be useful not only to vegetarians. when I inquired closely into the causes. I have tried to make this a hygienic cookery book. convince the readers that all these chemicals are best avoided in culinary preparations. Should any one wish to make the dishes richer. giving suitable recipes with quantities for one person only. They take these very concentrated. not to eat much pulse. They are often used in the making of acid drinks. in the same way egg powders are simply starch powders. in vegetable haggis. require a great deal of muscular exertion on his part. soda. Not only do they delay the digestion of the foods in which they are used. soda and bicarbonate of soda. like arsenic. and these chemicals have been left out of this book entirely. tartaric acid. Vegetarians also frequently stay with non-vegetarian friends. and those who wish to give the diet a trial. I have known several people who tried vegetarianism who have given up the trial in despair. They irritate the stomach violently. but also to flesh eaters. and they will be found to be less rich than those in most of the cookery books published. Those persons who do not care to follow the hygienic principle in its entirety can easily substitute white flour if preferred. and give rise to various stomach troubles. BUTCHERS' MEAT AND FISH. for in it will be found a set of thirty menus. those who once have got accustomed to the use of yeast will not find it any more trouble than using baking powder. When soaked sago is used (taking a teacupful of dry sago to two breakfastcupfuls of meal) a light paste will be obtained which would mislead any meat eater into the belief that suet or. namely. tartaric acid. or lodge with others who do not understand how to provide for them. is nothing but ordinary flour mixed with some sort of baking powder. Self-raising flour. In breads and cakes I have used a small quantity of yeast for the rising of the dough. I wish here to impress on vegetarians. roly-poly pudding. Tartaric acid and citric acid also belong to the class of injurious chemicals. The recipes have been written bearing in mind the necessity for a wholesome diet. nitrogenous foods in rather large quantities. heavy and dull feelings. It may here be beneficial to give a few hints as to the harm done by the use of the most commonly introduced chemicals. lentils or peas perhaps once a week. and then only when they have plenty of physical work to do. savouries or sweets. I will now give a list of the composition of the various foods. when lemons are not handy. I hope. but when the housewife tries to put before her family or friends a meal in which meat is to be conspicuous by its absence. she is often at a loss how to set about it. but also cause rheumatism and gout. are all most injurious to the system. Flesh F. for instance. one for each day in a month. For such this book will especially prove useful. it has to be left to the good judgment of the readers to use them on rare occasions only. to be beneficial to the system of the consumer. Baking powder. The list is copied from a little pamphlet by A. mixed with baking powder. which always demands cheap goods. for instance. come on the table perhaps once a month. and often cause acute dyspepsia. Nowadays most people admit that "too much meat is eaten". . but there are a number of dishes introduced which can hardly claim to be hygienic. if our dishes could be prepared without them it would be far the best. and general discomfort. and often are the primary cause of stone in the kidney and bladder. which is liked by so many on account of its convenience. and citric acid. Let me draw the attention of vegetarians to the use of soaked sago in many dishes. and the result is that many of the chemicals in the market are mixed with other still worse poisons. and it will be better for the health of each individual if the plainer dishes only are prepared for the daily table. the first step towards it is to use them as sparingly as possible. Thoroughly soaked sago should be used in all dishes. Duncan. as well as to vegetarians who may wish to use it for reference. The results to persons of sedentary habits of eating pulse foods often are indigestion. as. at any rate. eggs. the most concentrated of all foods. Even salt and spices are best used in great moderation. bicarbonate of soda. this is the rock on which many "would-be vegetarians" come to grief. baking powder. Another danger lies in the fact that these chemicals are too dear to be supplied pure to the public. and all fruit or vegetable puddings which are boiled in a paste. None but those persons who have strong digestive organs should eat pulse foods at all. In my own household butter beans. coloured and flavoured. who are often at a loss for recipes for non-flesh dishes. in boiled savouries or sweets which are largely made of wholemeal. which may be instructive and useful to those to whom the study of dietetics is new.

Matter.0 50. Extractives.0 3.2 50.7 6.0 8.0 69.7 2.5 14.0 1.0 Mackerel Herring Bacon 44.6 Mutt'n C.5 7.7 0. Mineral Indigestible Matter.6 1.2 -3.5 76.1 ----2.0 0. Water.5 Fowl 14.7 7.8 4.5 6. Gristle. Fibre.5 14. Walnuts[F] 12.0 51.3 1.0 1.9 6. from white soft Wheat Coarse Bran Household Flour.0 13.5 0.1 2.5 0.0 65. formers.0 NUTS.0 Pork 4.8 44.0 23.Bone -Beef 8. etc.6 5.4 14. Fat. Heat-producers FleshStarch.0 0.3 49.1 2.0 -12.3 2.5 8.0 69.5 76. Mineral Ossein.0 16.6 Water.0 13.5 10.0 9.5 68.0 38.1 42.0 0.1 10.1 0.2 6. Oatm'l.5 .0 0.0 14.7 10.5 15.6 PULSE.6 15.1 0.0 11. Fat.4 1. &c.2 4.6 76.8 5.3 3.1 5.0 22.0 64.3 5.0 52.1 3.5 9.0 71.9 5.0 63.7 17.B.5 7.0 40.0 63.0 13.0 2.0 0.6 2.2 1.9 13.7 1. cleaned 11. J.3 14.0 1. husk free Pearl Barley Barley Meal Rye flour Maize Rice. fresh Scotch Buckwheat.3 1.5 3.0 0.0 0.8 1.3 44.5 14. 1.0 30.5 3.3 100 Parts Contain GRAINS.2 16.4 24.0 5.2 11.0 71.9 31.6 14.5 2. White English Fine Flour. Peas Lentils Haricots 22.2 18.5 1.6 2.1 15. Wheat.0 14.7 81.7 2.0 7. Sugar.VINNYS A1 STORE 100 Parts Contain Albuminoids. Mutton Chop 7.8 0.1 32.5 74. &c.1 2.5 2.5 10.7 2.

3 81.2 5.2 3.7 55.0 2.5 1.6 0.3 4.6 8.0[B] 0.3 90.1 0.1 0.0 1.5 -1.0 82.4 11.5 20.1 0.0 86. STEMS.5 0.2 85.2 75.8 89.8 2.0 0.4 1. K.7 2.4 0.3 5.8 94.9 17. Potatoes.6 6.4 0.9 16.8 0.9 5.0 80.5 1.9 66.0 93.0 0.4 0.6 0.0 11. Apples Pears Gooseberries Grapes Strawberr's K.9 2.7 2.1 8.8 4.5 1.6 0.3 93.7 2.4 3.0 0.7 65.1 5. K.5 1. Turnips.0 0.5 35.7 0.0 2.3 0.2 7.0 LEAVES.6 ROOTS AND TUBERS.7 0.4 14.9 0.6 1.9[B] 0. solid kernel 8.7 0.5 0.1[B] 0.8 95.0 1.6 0. Plums[E] K.8[D] 1.9 1.5 83. Currants.8 80.8 89.5 0.8 1.0[B] 2.8 0.0 5. Peaches[E] Bananas Figs.0 91.5 --1.5 2. Cherries[E] K. STALKS.8 0.6 0.1 28.8 3.0 1.4 3.7 1. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.5 20.1[B] 1.3 11.0 95.6 0.2 -0.5 0.1 6.0 84.0 0.0 2. C.7 9.8 6.5 0. 1.8 0.3 1.8 19.0 81.3 0.1 18.9[B] 0.5 2.0 2.0 73.0 87.5 --0.5 4.7 13.2 0.3 8.5 2.4 0.2 0. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1.8 1.2 -1.0 8.5 0.1 0.1 6.8 1.7 0.7 84.6 0.5 0.1 0.3 14.5 0.2 1.4 0.7 1.7 92.9 48.VINNYS A1 STORE Filberts[F] Cocoa Nut.2 .0 46.0 96. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.7 1.3 5.1 89.8 3.5 11.1 FRUITS.4 2.4 4.8 0.2 0.2 1.8 96.0 2.0 1.0 93.0 3.5[C] 0.2 0.4 2.2 12.7 1.2 -0.6 2.3 0.0 9.4 0.4 0.9 0.8 7. AND WHOLE PLANTS.4 5.2 0.9 -0.6 4.0 2.8 2.7[B] 0.2 80.

7 [A] Contains 0.1 Cheese. A.0 35. and you will be rewarded by an increase of health and consequently of happiness. If they learn to prepare wholesome and pure food.9 Goats' Mk.0 5.7 35.0 Skim Milk 4.. I hope that it will be found useful by many and a help to those who wish to live in a way which is conducive to health and at the same time innocent of slaughter and cruelty.0 Cream 6. The health of the nation to a great extent is in the hands of our cooks and housewives. 13. [E] Without stones. Glo'ster. mean of 70 analyses. I now leave this book in the hands of the public.. Milk sugar. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall)..9 0. WB 3.8 ---3. [G] Extractives.0 2. those who are dependent on them will benefit by it.5 4. The letters refer to the authorities for the analyses:—J.4 1.2 9.5 5.4 11.3 54.0 2.3 -----------86.7 36.0 10. cane sugar. WB 3. to the nation. W.9 86.0 0. [C] Citric acid. .3 0. Avoid disease-communicating foods. 7 brands.7%. &c.B. 41.[H] 10.. [D] Tartaric acid. H. WB 1.. J..4 22.0 23.8 0.1%. [B] Malic acid.5 5. dble. Johnstone.2 0. Blyth.0 Butter 2.4 0. J.VINNYS A1 STORE MILK AND DAIRY PRODUCE.W. König.0 4.75 0. to which the inquirer is referred. James Bell..56 0. 38. [F] Fresh kernels. Otto Hehner.8 1.B.2 2. American.0%.2 87.0 4. WB 37. C.2 Hens' Eggs[A][G] 14. 2.5 Condensed Milk.8 22.5 88. Cows' Milk 4.0 Cheese.16 1. K. [H] Mean of 13 analyses.0 5. therefore.25 4. Healthful cookery must result in health to the household and. use those only which are conducive to health.0 89.5 55.6 71.7 Hum'n Mk. Cameron.3 Asses' Mk.0 91.3% oxalic acid.

1/2 pint of milk. BARLEY SOUP. Cut up into small dice the vegetables. 1 Spanish onion. When the barley is quite soft. 1/2 lb. pepper and salt to taste. and. Allow all to simmer gently for 1 hour.VINNYS A1 STORE SOUPS AND STEWS ARTICHOKE SOUP. 1/2 oz. Serve with Allinson plain rusks. a little grated nutmeg. of haricot beans. 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). and onion. 1 lb. 1/2 pint of milk. 1 lb. 2 sticks of celery. each of artichokes and potatoes. 2 turnips. of parsley. boil the soup up. 1 oz. stirring occasionally. adding more water if needed. 1 stick of celery. 1/2 oz. of finely chopped parsley. of stale crusts of Allinson wholemeal bread. 8 pints of water. of butter. 1 pint of milk. of pearl barley. 1 oz. . slice the potatoes. 1 teaspoonful of mixed herbs. of butter. Pick and wash the barley. 4 onions. return it to the saucepan. When the vegetables are tender rub them through a sieve. and serve. return it to the saucepan. Add water if the soup is too thick. When the beans are quite tender. Cook them until tender in 1 quart of water with the butter and seasoning. of butter. Boil the whole gently for 4 hours with the water. 3-1/2 pints of water. 1 oz. 4 potatoes. of onions. 1 dessertspoonful of finely chopped parsley. 1/2 a teaspoonful of thyme. boil it up and serve. 1 lb. 1 oz. Return the liquid to the saucepan. of butter. add the milk and parsley. if the flavour is liked. 1/2 lb. Soak the crusts in the water for 2 hours before they are put over the fire. and cut into dice the artichokes. HARICOT SOUP. pepper and salt to taste. add them to the bread with the butter and pepper and salt to taste. adding the butter. CABBAGE SOUP. thyme. herbs. 2 onions. add the milk. add the milk and parsley. rub the soup through a sieve. adding the butter. add the parsley chopped up finely. 8 oz. and boil the soup up again. Cook all very gently for 3-1/2 to 4 hours. wash. of turnips. then rub the soup through a sieve. potatoes. or small dice of bread fried crisp in butter or vege-butter. chop up the onions. and pepper and salt to taste. BREAD SOUP. 2 quarts of water. and seasoning. boil the soup up and serve at once. Peel. 2 carrots.

or Allinson plain rusks. Let all cook until quite soft. and 1 dessertspoonful of Allinson fine wheatmeal. the butter and seasoning. and let all cook gently for 1 hour. 1/2 saltspoonful of nutmeg. 1 lb. . Return the mixture to the saucepan. of butter. pepper and salt to taste. add the parsley. 1-1/2 oz. and serve with sippets of toast. 1-1/2 pints of milk. shred up very fine. bread. Prepare and cut up the onions and celery. pepper and salt to taste. CAPER SOUP.VINNYS A1 STORE 1 fair-sized cabbage. butter. 11/2 oz. until the vegetables are quite tender. After preparing and washing the cabbage. 1-1/2 oz. When quite soft. 1 turnip. 3 pints of milk and water equal parts. 4 good-sized carrots. and 2 blades of mace. and if too thick add water to the soup. of butter. chop up the onion. rub the wheatmeal smooth with a little water. CABBAGE SOUP (French). serve with little squares of toasted or fried bread. 1 blade of mace. and seasoning. 1/2 oz. of breadcrumbs. let it simmer with the soup for 5 minutes. the butter. allow it to boil up. with seasoning to taste. set these two in a saucepan over the fire with 1 quart of water. set them over the fire with 3 pints of water. and 1 blade of mace. and cut the carrots into dice. 3 oz. 1 head of celery. of Allinson fine wheatmeal. beat up the eggs and add them carefully. adding the mace and seasoning. Set the vegetables over the fire with 3 pints of water. they will take longer cooking. of butter. 1/2 lemon. and let all simmer gently for 10 minutes. boil the vegetables in the milk and water until quite tender. pepper and salt. Scrape and wash the vegetables. of Allinson wholemeal bread without crust. and serve. and cut them up small. If the carrots are old. 4 good-sized carrots. peel the potatoes and cut them into small dice. re-heat the soup without allowing it to boil. 2 pints of water. that they may not curdle. Let all boil together. return the soup to the saucepan. When the vegetables are tender. CARROT SOUP (1). 3 oz. 1 small head of celery. of butter. scrape. add them and let the soup cook gently for 10 minutes. add the butter. pepper and salt to taste. a large Spanish onion. 1 oz. or longer it the vegetables are not quite tender. take it off the fire. of butter. 1 dessertspoonful of finely chopped parsley. 1 fair-sized onion. 2 eggs. rub all through a sieve. thicken it with the wheatmeal rubbed smooth with a little milk. season with pepper and salt. 1 onion. Chop up the capers. and mace. which will probably be in 1-1/2 hours. 1 large tablespoonful of capers. Boil the milk and water and butter. Wash. 1 oz. adding the mace. pepper and salt to taste. and serve. 2 tablespoonfuls of Allinson fine wheatmeal. CARROT SOUP (2). Wash the cabbage and shred it finely. and then rub them through a sieve. 1 medium-sized cabbage. 1 pint of milk. of potatoes. at the last add the juice of the half lemon. Add the milk and thickening when the vegetables are thoroughly tender.

in the saucepan in which the soup is to be made. and celery. let the soup cook until this is quite soft. keeping the flowers whole. . 1 teaspoonful of mixed herbs.VINNYS A1 STORE which should be as thick as cream. 1 large Spanish onion. the mace. add these. Beat the eggs well. add 4 pints of water. 2 oz. Lastly. Cut up in thin slices the carrot and turnip. nutmeg. return it to the saucepan. and season the mixture with nutmeg. or Allinson plain rusks. of butter. the nutmeg. pepper and salt to taste. and serve with sippets of crisp toast. nutmeg. the celery washed and cut into pieces. pepper and salt to taste. with the herbs. mix them with the soup. 4 eggs. a little nutmeg. 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. boil the soup up. 1 carrot. and thicken the soup with the wheatmeal. boil the soup up. Then cut off little lumps with a spoon. 1-1/2 oz. 1 carrot. of vermicelli. the pepper and salt. CLEAR SOUP (with Dumplings). boil it up. turnip. Return it to the saucepan. 3 pints of water. and boil in 1-1/2 pints of water. then drain the liquid from the vegetables. 1 oz. 1 teaspoonful of herbs. and boil the soup up. 1 large Spanish onion. add the lemon juice. CAULIFLOWER SOUP. 1 turnip. 1 turnip. and add 5 pints of water. adding the butter. Chop the onion up fine. 1 large head of celery or 2 small ones. and serve. 2 large English onions. and seasoning to the soup. or Italian paste. and pepper and salt to the water. which should first be smoothed with a little cold water. Prepare and cut into small pieces the carrot. and salt. of butter. herbs. and 1 blade of mace. pepper and salt to taste. and serve the soup with sippets of toast. 1 medium-sized cauliflower. butter. return it to the saucepan. and seasoning. with the fried onions. and pepper and salt to taste. a little nutmeg. Pour it into a buttered jug. 2 oz. pepper. When the cauliflower is quite tender add the milk. and add 1 oz. CLEAR CELERY SOUP. and fry it brown in the butter. 1/2 head of celery. of Allinson fine wheatmeal. of butter. sago. and let the mixture thicken. Let it boil for I hour. and throw these into the soup and boil up before serving. When brown. set it in a pan with boiling water. and when boiling add the dumplings prepared as follows: 1/2 pint of clear soup. and the juice of a lemon. drain the liquid. add the water. add these. Prepare the cauliflower by washing and breaking it into pieces. When the vegetables are tender drain the liquid. Chop up finely the onions and fry them brown in the butter in the saucepan in which the soup is to be made. pepper and salt to taste. 1-1/2 pints of milk. Let all cook until the celery is quite soft. 1/2 teaspoonful of nutmeg. 1 oz. CLEAR SOUP.

1-1/2 pints of milk. of potatoes. the eschalots. When soft rub all through a sieve and return the soup to the saucepan. Return the mixture to the saucepan. LEEK SOUP (1). Before serving add the lemon juice. milk. Steep the wheat over night in the water and boil it in the same water for 3 hours. boil the soup up once more. add the butter. 3 pints of water. and cook them until tender. Set the vegetables over the fire with 1 quart of water. pepper and salt to taste. 1 quart of water. chopped up very fine. and serve with a little plain boiled rice. 1 lb. boil up. seasoning to taste. of finely chopped parsley. and cut the leeks lengthways. 1-1/2 pints of milk. pepper and salt to taste. Cut off the coarse part of the green ends of the leeks. pepper and salt to taste. 1 oz. adding the mace. wash. 2 bunches of leeks. Prepare the leeks as in the previous recipe. and the juice of a lemon. 1 medium-sized head of celery (or the outer pieces of a head of celery. Let the whole simmer very gently for another 1/2 hour. 1/2 oz. and see no grit remains. 1 oz. Peel. so as to be able to brush out the grit. pepper and salt to taste. and boil the soup up again. of potatoes. 1/2 oz. 1 lb. and seasoning. and add the lemon juice just before serving. Chop the onion up . LENTIL SOUP. 1 oz. 1 large Spanish onion. let it simmer for 5 minutes. Peel and wash the potatoes and cut them into dice. LEEK SOUP (2). Serve with Allinson plain rusks. of butter. 1 oz. Wash the leeks well. of butter. 2 cocoanuts grated. add it to the soup and let it boil up before serving. add the butter. CORN SOUP. 1 breakfastcupful of tinned tomatoes or 1/2 lb. then cook both vegetables with 2 pints of water. Make a paste of the eggs. and pepper and salt. 1/2 pint of milk. each of lentils and potatoes.VINNYS A1 STORE COCOANUT SOUP. When the vegetables are quite tender. then cut them in short pieces. and serve. and seasoning. saving the heart for table use). 2 blades of mace. of fresh ones. 1 saltspoonful of cinnamon. cinnamon. of butter. and seasoning. 1 lb. rub them through a sieve. add the milk and parsley. and lemon juice. wheatmeal. of butter. 1 breakfastcupful of fresh wheat. 1 dozen leeks. serve with sippets of toast. butter. 1 oz. Boil the cocoanut in the water. and the juice of a lemon (this last may be omitted if not liked). of eschalots. Let it cook gently for an hour. 2 eggs. the juice of a lemon. cut them into pieces about an inch long. Add the milk. strain the mixture through a sieve and then return the soup to the saucepan. Should the soup be too thick add a little hot water. which will be in about 1 hour. of Allinson fine wheatmeal. and cut up the potatoes.

Chop up the vegetables and boil them in the water until quite tender. 1 large Spanish onion. 1 Spanish onion. 1 carrot. 2 oz. the outer part of a head of celery. 1 pint of water. MILK SOUP (suitable for Children). prepare. 1/4 lb. 6 oz. 1/2 lb. some squares of Allinson wholemeal bread. Boil all up together and season to taste. OATMEAL SOUP. Rub the mixture well through a sieve. and add all to the lentils. stir this into the boiling milk. add the sugar. Return the soup to the saucepan. and let it boil up. 2 oz. butter. and fry them a nice brown in the butter. Boil 1-1/4 pints of milk. 1 head of celery. let the soup simmer for 5 minutes. Peel and chop the onions. When tender add the macaroni cut into finger lengths. MILK SOUP. and set them over the fire with 2 quarts of water or vegetable stock. cut it into small pieces. When boiling. of tomatoes. When brown add to it the cheese and 3 pints of water. MACARONI STEW. Wash. 1-1/2 oz. ONION SOUP (French). and pepper and salt. of grated cheese. prepare the celery. beat up the egg with the rest of the milk and mix the wheatmeal smooth with it. of sultanas. of butter. add the sultanas. of butter. pepper and salt to taste. rub the wheatmeal smooth in the milk. of cold boiled macaroni. Pick and wash the lentils. and serve. When all the ingredients are quite tender rub them through a sieve. and more water if the soup is too thick.VINNYS A1 STORE roughly. The soup should be of a smooth. wash. and fry it in the butter until beginning to brown. creamy consistency. and cut up the vegetables in small pieces. add pepper and salt. return the whole to the saucepan. Rub them through a sieve. Place the . 1 oz. and the cheese. add pepper and salt. 1 oz. 1/2 lb. set them over the fire with 2 quarts of water. pepper and salt to taste. 1-1/2 pints of milk. Serve with sippets of toast or Allinson plain rusks. Wash and cut the vegetables up small. 1 turnip. and cut up the potatoes. 2 tablespoonfuls of Allinson fine wheatmeal. grated cheese. 2 turnips. Peel. and let the soup simmer for 10 minutes. adding the butter and seasoning. sugar to taste. 2 onions. Serve with sippets of toast. 3 oz. 1 tablespoonful of Allinson fine wheatmeal. pepper and salt to taste. 1 egg. adding the fried onion. Return the soup to the saucepan. Cover them with water and stew them until tender. adding hot water it necessary. When they are nearly soft add the tomatoes. stir in the oatmeal and allow all to cook gently for 2 hours. 3 pints of milk. add the butter and pepper and salt. of coarse oatmeal. of mushrooms. onions. 6 oz.

Cut up the bread into dice. 4 tomatoes. pepper and salt. 1 quart of water. 1 onion. and pepper and salt to taste: when they are quite tender rub them through a sieve. 1 head of celery. Scrape the parsnips and cut them up finely. Slice the onions and fry them until brown. peeled. add the milk and the thickening. He puts some pea flour into a basin. and put it into the tureen. Pick and wash the peas. 1 tablespoonful of vinegar. a heaped up tablespoonful of finely chopped parsley. of butter. 1 even teaspoonful of herbs. 4 onions. or fried dice of Allinson wholemeal bread. 1 large Spanish onion. of potatoes. the water. If the soup is too thick. and cut in pieces the potatoes. Allow 3 to 4 hours for the soup. 1 turnip. 1 quart of water. 1 oz. cover. the butter and seasoning. 1 oz. When all the ingredients are soft. 1 oz. 1 carrot. of butter. 1/2 stick of celery or the outer stalks of a head of celery. pour the soup over it. 2 lbs. Peel. and butter. and eats it with or without oatcake. 1 Spanish onion. of butter. peel and chop roughly the onion. and set the vegetables over the fire with the water. cut up the celery and onion. of stale Allinson wholemeal bread.VINNYS A1 STORE bread in the tureen. 3 parsnips. 1/2 oz. and set them to boil in 2 quarts of water. and before serving add the vinegar. pepper. pour the boiling soup over it. 1 lb. 1 pint of milk. and serve with fresh chopped mint. PEASE BROSE. of potatoes. of butter. and serve. POTATO SOUP. Return the soup to the saucepan. and let the whole boil gently for 1 hour. of split peas. 1/2 pint of milk. pepper and salt to taste. butter. prepare and cut in small pieces the celery. of grated cheese. rub them through a sieve and return them to the saucepan. and cut into pieces. 1/4 lb. PARSNIP SOUP. saving the heart for table use. and let it stand for 10 minutes to allow the bread to soak. Cook the vegetables . 1/2 head of celery or a whole small one. add more water. and pours boiling water over it. wash. and pepper and salt to taste. This latter may be left out if preferred. add the tomatoes skinned and sliced. at the same time stirring and thoroughly mixing the meal and water together. previously prepared and cut into small pieces. sprinkle the cheese over before serving. boil up for five minutes. This is made by the Scottish peasant in this way. PORTUGUESE SOUP. washed. PEA SOUP. When mixed he adds a little salt. pepper and salt to taste. 1 lb. Boil it up. and pepper and salt. 1 oz. Add the potatoes and the other vegetables. herbs. 1 tablespoonful of Allinson fine wheatmeal.

return the fluid mixture to the saucepan. the butter and pepper and salt to taste. Allow all to cook until thoroughly tender. with the butter and seasoning. Return the soup to the saucepan (adding more water if it has boiled away much). 1 quart of water. then add the milk. Rub them through a sieve. 1-1/2 oz. SCARLET RUNNER SOUP. of rice. of rice. RICE AND GREEN-PEA SOUP. and 2 oz. 4 onions. and boil the soup up again. Chop the onions up very finely. 2 oz. remove the saucepan to the cool side of the stove and stir in the eggs well beaten. A tablespoonful of finely chopped parsley may be added. ANDREW'S SOUP. of French beans or scarlet runners. which should be boiling. 4 large potatoes. If too much of the water has boiled away. String the beans and break them up in small pieces. seasoning to taste. add also the butter and pepper and salt. Let it cook until the rice and peas are tender. 3 oz. butter. of butter.VINNYS A1 STORE in three pints of water until they are quite soft. 3 oz. 1 breakfastcupful of shelled green peas. add the milk and boil the soup up before serving. and water. 1 teaspoonful of thyme. RICE AND ONION SOUP. then rub through a sieve. let it simmer . pepper and salt to taste. 1 oz. add a little more. Allow the soup to simmer for 10 minutes. or Allinson plain rusks. Boil the rice in the water for 10 minutes. and seasoning. seasoning. if too thick add more water. add the tomato juice and the cheese. when tender peel and pass them through a potato masher. 1/2 oz. 1 pint of clear tomato juice (from tinned tomatoes). adding pepper and salt to taste. Boil the potatoes in their skins. 1 pint of milk. a breakfastcupful of tomato juice. 1 onion. 4 oz. and thicken it with the wheatmeal. 1 oz. and serve. 1 oz. add the milk. of butter. Serve at once with sippets of toast. 1-1/2 lbs. pepper and salt to taste. add the peas. When quite soft. 1 pint of milk. and water. 2 eggs. 1 pint of water. boil up again. add the rice. of rice. of butter. of butter. of Allinson fine wheatmeal. of grated cheese. RICE SOUP. Mix the parsley in the soup just before serving. pepper and salt. 3 pints of water. 2 quarts of water. cut up the other vegetables and add them to the water. 1 stick of celery. Put the potatoes into a saucepan with the butter. 1 carrot. Boil the rice till tender in 2-1/2 pints of water. of butter. and let the whole cook gently until quite soft. ST. and fry them with the butter until slightly browned. stir until the soup boils and the cheese is dissolved. tomato juice.

SPANISH SOUP. as this would make them curdle. of butter. 1 lb. and set both over the fire with the water. Cover it up. peel and cut up in slices the potatoes. Pick. and let the bread soak for a few minutes before serving. 1 oz. boil all up. add the milk. pepper. Let it boil 10 minutes. and pepper and salt to taste. before serving add the eggs well beaten. of sorrel. and let the soup simmer for 1/2 an hour. 2 quarts of water. 1 oz. Mix the wheatmeal with the melted butter as in the previous recipe. Set it over the fire with the butter and stew for 5 minutes. of Allinson fine wheatmeal. 1 lb. butter.VINNYS A1 STORE for 5 minutes. and chop up the sorrel. and chop fine the sorrel. rub all through a sieve. and cook it in 1 pint of water with the onion and seasoning. pepper and salt to taste. and salt until the onion is quite tender. and add the lemon juice last . stir into it the spinach. This will make about 3 pints of soup. when the potatoes are quite tender. of Allinson wholemeal bread cut into small dice. 3 pints of chestnuts peeled and skinned. 1-1/2 lbs. 2 eggs. 2 lbs. 1 teaspoonful of thyme. which will take 1-1/2 hours. pass the soup through a sieve. SORREL SOUP (French) (3). 2 tablespoonfuls of Allinson fine wheatmeal. Place the bread in the soup-tureen and pour the soup over it. Rub them through a sieve and return the soup to the saucepan. 1 large Spanish onion. SORREL SOUP (1). of butter. 2 quarts of water. vinegar. add the butter. and pepper and salt to taste. and stir it with the sorrel for 5 minutes. 2 Spanish onions. of sorrel. of spinach. wash. the juice of 1 lemon. 1/2 lb. add the water. butter. add the wheatmeal. 2 turnips cut up in dice. 1 oz. pepper and salt to taste. SPINACH SOUP. Wash the spinach well. and seasoning to taste. pepper and salt to taste. of butter. SORREL SOUP (2). Boil the chestnuts and vegetables gently until quite tender. 6 potatoes. 1/2 lb. Serve with sippets of toast. 1 pint of milk. 1 oz. Pick. 3 pints of water. of potatoes. and serve with fried sippets of bread. of grated cheese. pepper and salt. 3 pints of water. and sift in the cheese before serving. pepper and salt. of butter. 2 oz. serve with sippets of toast. wash. chop up the onion. of sorrel. 1 dessertspoonful of vinegar. When the spinach is quite soft. 1-1/2 oz. 1 oz. of butter. Pick and wash the sorrel and drain the water. and boil both with the water. 1 chopped up onion. but do not allow them to boil.

and add them with the leaf of chervil and tarragon to the soup. SPRING SOUP. and cauliflower. 2 oz. 1 lb. Cut the carrots and turnip into small rounds. of butter. Stamp the sorrel and lettuce into small round pieces. the mint. 1 turnip. and butter. Wash and cut up the lettuces. 1 large Spanish onion or 2 small ones. 1 onion. simmer for 1/2 an hour. whole onions. freshly cooked. and let them cook with the water for about 20 minutes. serve with croutons. SUMMER SOUP. small handful of spinach. put them into a stewpan. If the soup is too thick. Cover with about 1 quart of cold water. together with 1 teaspoonful of sugar. add a little water. also cut up the cucumber and onion. and boil it up before serving. of rice. 1 leaf each of chervil and of tarragon. 1 tea-cup of cauliflower cut into little branches. return the liquid to the saucepan. add them with the chopped-up celery. when the soup is boiling. 1 oz. pepper and salt to taste. 10 small spring onions. or 2 lbs. 1-1/2 lbs. together with 1/2 pint of peas. of butter. TOMATO SOUP (2). 1 carrot. 2 oz. of fresh ones. When all is quite tender add the peas and asparagus points. and cut up finely the vegetables and stew them in the butter for 10 minutes. or to shape. pepper and salt to taste. Add the water. a piece of mint. heart of small white cabbage lettuce. small handful of sorrel. 1/4 pint croutons. Then strain off the liquid and pass the vegetables through a sieve. 1 cucumber. pass the soup through a sieve. Add them to the liquid again. of tomatoes. sprinkle in the tapioca. 1 oz. 1 large onion. chop fine the onion. 1/4 pint of peas. bring to the boil. Let the soup cook gently until the rice is tender. 1 tin of tomatoes. 3 pints of water (only 2 if tinned tomatoes are used). Strain the mixture. 1/2 head celery. 1 pint shelled peas. and set on the fire. 2 oz. 1 turnip. 1/4 pint asparagus points. Peel. return it to the saucepan. butter. TOMATO SOUP (1). of tomatoes (or 1 tin of tomatoes).VINNYS A1 STORE of all. 2 cabbage lettuces. Cut the tomatoes into slices. 2 carrots. and add the other ingredients and seasoning. the tomatoes skinned and cut in slices. 1 teaspoonful of herbs. 2 oz. to a quart of water. . the herbs and seasoning to taste. and simmer gently for 3 hours. 1 quart of water. TAPIOCA AND TOMATO SOUP. wash. of butter. and bring to the boil. let all cook until quite tender. 1 blade of mace. of tapioca. Season and add 1/2 pint green peas previously boiled. and 3 pints of water. 1 teaspoonful of herbs.

VINNYS A1 STORE

pepper and salt to taste, 1 oz. vermicelli, and 2 bay leaves (these may be left out it desired). Peel the onion and chop it up roughly. Fry it brown with the butter in the saucepan in which the soup should be made. When the onion is browned add the tomatoes (the fresh ones should be sliced), the bay leaves and 3 pints of water; let all cook together for 1/2 an hour. Then drain the liquid through a strainer or sieve without rubbing anything through; return the soup to the saucepan, add seasoning and the vermicelli, and allow the soup to cook until the vermicelli is soft, which will take from 5 to 10 minutes. VEGETABLE SOUP. 2 large turnips, 2 large carrots, 2 Spanish onions, 1 teacupful of pearl barley, 1-1/2 oz. butter, 1/2 pint of milk, salt and pepper to taste. Cover the vegetables with cold water and allow them to boil from 2 to 3 hours, then rub through a sieve and add butter and milk. It too thick, add more milk. Boil up and serve. VEGETABLE MARROW SOUP. 1 medium-sized marrow, 1 onion, 1/2 oz. of finely chopped parsley, 2 tablespoonfuls of Allinson fine wheatmeal, 1 pint of milk, 1 quart of water, 1/2 oz. of butter, pepper and salt to taste. Remove the pips from the marrow, cut it into pieces, chop up fine the onions, and cook the vegetables for 20 minutes, adding the butter, pepper, and salt. Rub through a sieve, return the soup to the saucepan, rub the fine wheatmeal smooth with the milk, add this to the soup, allow it to simmer for 5 minutes, and add the parsley before serving. WHITE SOUP. 4 oz. of ground almonds, 1 pint of milk, 1 pint of water, 1 oz. of vermicelli, 2 blades of mace, pepper and salt. Let the almonds and mace simmer in the water and milk for 1/2 of an hour, remove the mace, add pepper and salt to taste, and the vermicelli. Let the soup cook gently until the vermicelli is soft, and serve.

BATTERS
These dishes take the place of omelets and frequently of pies, to both of which they are in many particulars similar. The batter is used to keep the ingredients together, and adds to their wholesomeness. BATTER CELERY. 1 large head of celery, 1 pint of milk, 3 eggs, 6 oz. Allinson fine wheatmeal, 2 oz. butter, 1 English onion, pepper and salt to taste. Prepare the celery, cut it into small pieces, chop up the

VINNYS A1 STORE

onion pretty fine, and stew both gently in half the milk and the butter and seasoning. Make a batter meanwhile with the rest of the milk, the eggs and the wheatmeal. When the celery and onion are quite tender mix the batter with them; grease a pie-dish, pour the mixture into it, and bake the savoury for 1-1/2 hours. Eat with potatoes and tomato sauce. BATTER POTATO. 1-1/2 lbs. of potatoes, two good-sized English onions, 1 pint of milk, 1/2 lb. of Allinson fine wheatmeal, 3 eggs, 2-1/2 oz. of butter, pepper and salt to taste. Peel and wash the potatoes, and slice them 1/4 inch thick, then dry them on a cloth. Chop fine the onions. Put the butter into the frying-pan, and let it get boiling hot, turn into it the potatoes and onions, and fry them together, stirring frequently until the vegetables begin to brown and get soft. Make a batter of the milk, meal, and eggs, stir the fried potatoes and onions into it, and season with pepper and salt. Grease a pie-dish, turn the mixture into it, and bake the savoury for 1-1/2 hours. Serve with vegetables and tomato sauce. This is a very tasty dish. BATTER VEGETABLE. 1/2 lb. of turnips, 1/2 lb. of carrots, 1/2 lb. of potatoes, 1/2 lb. of shelled green peas (if in season), 1/2 lb. of onions, 8 oz. of Allinson fine wheatmeal, 1 pint of milk, 3 eggs, 2 oz. of butter, pepper and salt. Cut the vegetables into small dice; fry them in the butter until fairly well cooked. Make the batter with the milk, wheatmeal, and the eggs well beaten; add the vegetables and seasoning. Bake the mixture in a pie-dish for 1-1/2 hours in a moderate oven.

SAVOURIES
ARTICHOKES AUX TOMATOES. 2 lbs. of artichokes, 1-1/2 lbs. of tomatoes (or three parts of a tin of tomatoes), 1 oz. of Allinson fine wholemeal, 1 oz. of butter, pepper and salt to taste, 1/2 dozen eschalots. Parboil the artichokes, drain them, and cut them into slices. Make tomato sauce as follows: Chop the eschalots up very finely, slice the tomatoes and stew both in 3/4 pint of water for 20 minutes, adding seasoning and the butter; thicken the sauce with the wheatmeal, rub through a sieve, pour it over the artichokes and stew both gently until the artichokes are quite tender; serve with potatoes. BEAN PIE. This is made from boiled beans, which are put in a pie-dish, soaked tapioca, flavouring herbs, pepper, salt, and butter are added, a cup of water is poured in to make the gravy, a crust is put on

VINNYS A1 STORE

the top, and then baked for 1 hour or so. This is a tasty dish. Cold beans are very nice if warmed in a frying-pan with oil or butter, and may be eaten with potatoes, vegetables, and sauce. Mashed beans, flavoured with pepper, salt, and mace, and put into pots make an excellent substitute for potted meat. BREAD AND CHEESE SAVOURY. 1/2 lb. of Allinson wholemeal bread, 3 oz. of grated cheese, 1 pint of milk, 3 eggs, pepper and salt to taste, a little nutmeg, and some butter. Cut the bread into slices and butter them: arrange in layers in a pie-dish, spreading some cheese between the layers, and dusting with pepper, salt, and a little nutmeg. Finish with a good sprinkling of cheese. Whip up the eggs, mix them with the milk and pour the mixture over the bread and cheese in the pie-dish. Pour the custard back into the basin, and repeat the pouring over the contents of the pie-dish. If this is done 2 or 3 times the top slices of bread and butter get soaked and then bake better. This should also be done when a bread and butter pudding is made. Bake the savoury until brown, which it will be in about 3/4 of an hour. BUTTER BEANS WITH PARSLEY SAUCE. Pick the beans, wash them, and steep them over night in boiling water, just covering them. Allow 2 or 3 oz. of beans for each person. In the morning, let them cook gently in the water they are steeped in with the addition of a little butter, until quite soft, which will be in about 2 hours. The beans should be cooked in only enough water to keep them from burning, therefore, when it boils away, add only just sufficient for absorption. The sauce is made thus: 1 pint of milk, 1 tablespoonful of Allinson fine wheatmeal, a handful of finely chopped parsley, the juice of 1/2 a lemon, pepper and salt to taste. Boil the milk and thicken it with the flour, which should first be smoothed with a little cold milk, then last of all add the lemon juice, the seasoning, and the parsley. This dish should be eaten with potatoes and green vegetables. CARROTS AND RICE. 1 breakfastcupful of rice, 6 medium-sized carrots, 2 oz. of butter, 1 tablespoonful of finely chopped Parsley, 1 tablespoonful of Allinson fine wheatmeal, pepper and salt to taste. Boil the rice in 1 quart of water until quite tender and dry; meanwhile slice the carrots and stew them in 1 pint of water and 1 oz. of butter until quite tender, thicken them with the meal, add seasoning and the parsley. Set the rice in the form of a ring on a dish, pile the carrots in the centre, sprinkle a few breadcrumbs over the whole, also the butter cut into little bits, and bake the dish in a moderate oven for 20 minutes. CAULIFLOWER AND POTATO PIE. 1 fair-sized boiled (cold) cauliflower, 1 lb. of cold boiled potatoes, 1 pint of milk, 3 eggs, 8 oz. of Allinson fine wheatmeal, 1-1/2 oz. of butter, 4 oz. of grated cheese, pepper and salt to taste.

VINNYS A1 STORE

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

2 breakfastcupfuls of Allinson breadcrumbs. and bind the rice with that. salt to taste. of butter. pepper and salt to taste. drain the water off to keep for stock. chopped very fine. and mix all this with the macaroni. well beaten. eggs and milk. 1/2 saltspoonful of nutmeg. Boil the cabbage in 1 pint of water until quite tender. 1 oz. of boiled and grated potatoes. Slice the tomatoes into a pie-dish. 3 eggs. eggs. FAVOURITE PIE. Boil the rice in 1 pint of water. 1 oz. and bake the pie for 1 hour. 2 onions. 6 oz. of butter. 1 dessertspoonful of curry. chop the cabbage up fine. fry the onion brown in the butter. of macaroni. spread the mixture over the tomatoes. of rice. 2 breakfastcupfuls of tinned tomatoes. 8 oz. 4 eggs. beat up the eggs. and let them cool a little. turn the mixture into a pie-dish. Make a batter of the meal. CURRY BALLS. 2 oz. with the butter in bits over the top. 2 eggs. and let it bake 1 hour. add a little milk it necessary. and mix these well with the rest. add the eggs. add the other ingredients. some Allinson . 1/2 oz. well beaten. dip them in the other egg. mix the breadcrumbs with the tomatoes. mix it with the mashed potatoes. heat all well through in the oven or in a steamer. 1 breakfastcupful of rice. CORN PUDDING.VINNYS A1 STORE 1 large cabbage. of butter. some oil or butter for frying. 1 gill of milk. of tomatoes. beat up 1 egg. and 1 teacupful of raspings. then into the raspings and fry them a nice brown in oil or vege-butter. Boil the macaroni until tender. 1 dessertspoonful of curry. 3 oz. of butter. curry. pepper and salt to taste. CURRY SAVOURY. 1/2 saltspoonful of nutmeg. mix the curry. and cut it up into pieces 1 inch long. 1 ditto of Egyptian lentils. 1 tin of sweet corn. 1 oz. pour the mixture into a pie-dish. of Allinson fine wheatmeal. 1 pint of milk. 2 eggs. and salt with the rice and lentils. 2 oz. the butter and seasoning and the grated cheese. of butter. turn out and serve with a white sauce. 8 oz. pepper and salt to taste. This can be made from cold potatoes and cold cabbage. salt to taste. of grated cheese. Boil the rice and lentils together until quite tender. 1 lb. 1 good teaspoonful of curry. 2 eggs well beaten. Form into balls. 3 oz. 1 pint of mashed potatoes. 2 eggs. and bake the savoury from 1/2 to 1 hour. FORCEMEAT BALLS. When the rice is dry and tender mix in the curry. onion and salt. adding the butter and seasoning. press the mixture into a greased mould. of breadcrumbs.

make a batter with the milk. 1-1/2 oz. Soak the breadcrumbs in the milk. HAGGIS. 2 handfuls of spinach. of potatoes. Grate the onion. 1 oz.VINNYS A1 STORE fine wheatmeal 1/4 teaspoonful of nutmeg. 3 eggs. and seasoning. small sago. and. Swell the sago over the fire with as much water as it will absorb. 1 ditto of lettuce. 1 oz. and eggs. 1/2 lb. 1 teaspoonful of thyme. Butter a pudding basin. parboil them in 1 pint of water. 1 handful of spinach. of Allinson fine wheatmeal. 1 bunch of leeks. HOT-POT. 1 handful of parsley. 2 small onions. when melted. 1 pint of milk. place them on the top of the potatoes. 1 oz. eggs. of sliced fresh ones. mix all well. 1 dessertspoonful of mixed powdered herbs. and bake the hot-pot for 2 hours or more in a hot oven. The whole should be a thick porridgy mass. 1/2 oz. place the vegetables in a pie-dish. and 1/2 lb. of Allinson fine wheatmeal. 1 large Spanish onion. and whip up the eggs. 3 eggs. if too dry add a little milk. and boil them for 5 to 10 minutes. mix in the oatmeal and wheatmeal. drop these in boiling clear soup or water (according to requirements). adding the herbs. 1 breakfastcupful of tinned tomatoes. 2 oz. pour it over the vegetables. 1 handful of parsley. pepper and salt to taste. a little nutmeg. 2 lettuce hearts sliced fine. and a little milk if needed. 2 lbs. Arrange the vegetables and tomatoes in layers. 1/2 teaspoonful of herbs. and the onions peeled and cut into thin slices. 8 oz. place a piece of buttered paper over it. 1 egg. and steam the haggis for 3 hours. Cut the butter into little bits. pepper and salt to taste. 3 finely chopped onions. and cut into thin slices. and finish with a layer of potatoes. of wheatmeal. place bits of butter over the top. of rolled oatmeal. and mix them with a batter made of the milk. of potatoes. and 1 of mustard and cress. of onions. The potatoes should be peeled. . of butter. LEEK PIE. meal. when quite soft put into it the butter to melt. add the potatoes. mix all the ingredients together. Those who do not like tomatoes can leave them out. butter. Cut up into dice the potatoes and leeks. and bake the pie 1-1/2 to 2 hours in a moderate oven. tie a pudding cloth over the basin. mix well. 1 pint of milk. not forgetting the herbs and seasoning. 1 lb. fill the dish with hot water. washed. season it with pepper and salt. all the vegetables and seasoning. and the dish will still be very savoury. all chopped fine. 3/4 lb. of butter. 3 eggs. or 1/2 lb. and a little butter. dust a little pepper and salt between the layers. form this into balls. butter. Add a little more hot water if necessary while baking to make up for what is lost in the cooking. and meal. eggs well beaten. Chop all the vegetables up finely. pour into it the mixture. of oiled butter. and bake it for 1-1/2 hours. pour the mixture into a buttered piedish. HERB PIE. pepper and salt to taste. mix sufficient of the wheatmeal with the rest to make the mixture into a fairly firm paste.

and press the edges together. wash. LENTILS (CURRIED). of butter or vegebutter and a little water. vegetables. mix it with the lentils as they are stewing. wash. and fry them in the butter until nearly soft. pepper and salt to taste. Peel. cut into squares of about 4 inches. and serve with brown sauce. chop fine the onion. LENTIL TURNOVERS. Let it cool. 1-1/2 oz. 1 ounce of butter. turn half over. 1-1/2 oz. and fry the rissoles a nice brown in boiling butter or oil. 1 lb. of lentils. 1 breakfastcupful of tinned tomatoes. Scald and slice the tomatoes. pepper and salt to taste. herbs. roll them into the egg and raspings. tomatoes. Fry the onion in 1-1/2 oz. When the lentils are quite soft. and potatoes. and cut up the mushrooms. then set it over the fire with 1-1/2 pints of water and the lentils. of butter. Have the lentils cooked beforehand. beat up one of the eggs and add it to the mixture. and if necessary gradually a little more water to prevent the lentils from burning. Bake for 15 minutes in a floured tin. and seasoning well together.VINNYS A1 STORE LENTIL PIE. lentils. Form into rissoles. butter. 1 English onion chopped very fine. Roast the rice in a frying-pan in half of the butter until browned. cut them into slices and place them in a buttered pie-dish. 2 eggs. add a very little milk. 1 breakfastcupful of breadcrumbs. of lentils. and cook them in only as much water as they will absorb. 3 hard-boiled eggs. and bake the pie for 1 to 1-1/2 hours. some raspings. 6 oz. of Allinson fine wheatmeal and 2 oz. of fresh tomatoes or 1/2 a tinful of tinned ones. of butter. some breadcrumbs. and pour over as much water or vegetable stock as may be required for gravy. picked and washed. Pick and wash the lentils. Scald and skin the tomatoes. of mushrooms. Turn the mixture into a pie-dish. 1 lb. vegebutter or oil for frying. and add pepper and salt to taste. LENTIL RISSOLES. If it is too dry. 1 dessertspoonful of curry. 1 Spanish onion. and fry both in the butter. and meanwhile make a paste of 6 oz. . 2 oz. Quarter the eggs and place them on the top. but only just enough to make the mixture keep together. and salt to taste. AND RICE. also the lemon juice and seasoning. 1 heaped-up teaspoonful of herbs. of potatoes. of butter. 1 lb. of lentils. When the lentils are quite soft. and like a pureé (which will take from 1 to 1-1/2 hours). and mix the fried vegetables. moisten the edges. set them aside to cool. When tender set them aside to cool a little. 1 dessertspoonful of lemon juice. Peel. beat up the second egg. Mix the lentils and the breadcrumbs. pepper and salt to taste. Cover with a short crust. of tomatoes. Roll the paste out thin. 3 eggs. of butter. 1/2 lb. and boil them in enough water to cover them. beating all well together. Place some of the lentil mixture in each. 1 finely chopped onion. when this is absorbed add the tomatoes. the whole should be a fairly firm pureé. well beaten. Add them to the lentils now cooking. Pick and wash the lentils. and cut into dice the potatoes and onion. 1 breakfastcupful each of lentils and rice. Drain and serve. 1/2 lb. 6 oz.

FOR SANDWICHES. Then use for making sandwiches with very thin bread and butter. of potatoes. of grated Parmesan cheese. Peel and wash the mushrooms. and salt to the cooked rice and lentils. add the rice. shape the mixture into cutlets. Chop fine the onion and fry it a nice brown in the butter. of butter. of rice. 1 blade of mace. if necessary add a little milk to make it into a paste. of butter. 2 breakfastcupfuls of flagolet beans. Bake the savoury for 3/4 of an hour to 1 hour. and turn them into a pie-dish with the water. stir them sometimes to prevent burning. MUSHROOM PIE. of butter. adding more water if necessary. 1/2 teaspoonful of herbs. If too dry. Peel and cut up the mushrooms. cut up the rest of the butter in pieces and place them here and there over the breadcrumbs.VINNYS A1 STORE Smooth the curry with 1 spoonful of water. MINESTRA. 2 oz. and cut them into pieces the size of walnuts. adding the mace. 2 oz. and fry them in the rest of the butter. Serve with tomato sauce. 1 English onion. 1 oz. carrots. chop up the onion. according to their size. and serve. 1 breakfastcupful of potatoes cut into small dice. of butter. and cut them into 2 or 4 pieces. 1 oz. LENTILS (POTTED). Chop up the onion. and 3 hard-boiled eggs. MUSHROOM CUTLETS. 2 eggs. a little milk. 1 small onion. onions. and celery mixed (the latter cut up small). of lentils. 1 teaspoonful of finely chopped parsley. When they are done remove the mace and turn the lentils out to get cold. 1/2 a cupful of tinned tomatoes. also pepper and salt. 1 egg well beaten. Boil the vegetables in 1 quart of water until quite tender. 1/2 teacupful of mashed potatoes. and fry them in 1 oz. of mushrooms. add a little more water as may be required. add also pepper and salt to taste. and mix all well. adding the herbs and seasoning. pepper and salt to taste. 1-1/2 lbs. only just covered with water. 1/4 lb. Peel and wash the potatoes. Before serving add the butter and cheese. dip them in the other egg well beaten. quarter . Mix all well in the pie-dish. 1/2 lb. and cook the mushrooms and onion for 10 minutes with the butter in 1/2 pint of water. Pick and wash the lentils. the eggs. of mushrooms. 1 Spanish onion. Spread all over the tomatoes. and let the lentils cook gently until they have become soft and make a fairly firm purée. 1 teaspoonful of mixed herbs. pepper and salt to taste. and cook all together gently until the rice is soft. and salt. scatter breadcrumbs over the top. pepper and salt to taste. 1-1/2 lbs. stir a few minutes. add the curry. 1/4 lb. parboil them with 1 pint of water. add the fried onions and tomatoes to the lentils. 1 teacupful of breadcrumbs. Mix the mushrooms and onion with the breadcrumbs. of butter. and set them over the fire to cook. pepper. 2 oz.

of Allinson fine wheatmeal. add the eggs well whipped. 1 small English onion. of butter. fill with the mixture. of butter. bake the pie 3/4 hour in a moderate oven. keep a little of the paste. of mushrooms. and fry them and the onion in the butter. pick and wash the mushrooms. of Allinson fine wheatmeal. chop up the onions very fine. When they have cooked in the butter for 10 minutes add them to the other ingredients. of butter. Serve with green vegetables. let the mixture cool. of butter or Allinson frying oil. stir into it the vermicelli. potatoes. of mushrooms. melt the butter in the frying-pan and fry the mushrooms and onion in it. 3 oz. cut this into thin strips and lay them in diamond shape across the pie. and bake the pie for 3/4 of an hour to 1 hour. 1 lb. 1/2 lb. 1 teaspoonful of Allinson cornflour. of butter. 1/2 lb. Crush the rusks and soak in the milk. and tomato sauce. 1 oz. 4 ounces of Allinson plain rusks 3 eggs. 4 eschalots chopped very fine. of the butter. adding seasoning and the bay leaves. make pastry with the meal. and thicken it with the cornflour. pepper and salt to taste. and a little cold water. MUSHROOM TARTLETS. cover with a short crust. of medium-sized mushrooms. 1/2 lb. pepper and salt to taste. MUSHROOM TURNOVERS. pepper and salt to taste. 3 bay leaves. 4 oz. butter. and press the edges well together. and cut the rest of the butter into bits to be scattered over the mushrooms. of butter (or 3 tablespoonfuls of Allinson frying oil). a good deal of liquid will run from the mushrooms. remove the stalks. Peel and wash the mushrooms and cut them up. 1/2 lb. line some tartlet tins with Allinson wholemeal crust. bake in a moderate oven.—The stalks of the mushrooms. and fry them in the butter for 5 to 10 minutes. line a large plate and heap the mushrooms upon it. For the pastry. when you line the plate. cover with crust. which let cook in the juice until tender. 3 oz. Make the pastry of the meal. of mushrooms. Peel. and bake the savoury for 1 hour. 1 tablespoonful of vermicelli broken up small. and a little water. Pour the mixture into a greased pie-dish. The Gravy. MUSHROOM SAVOURY. 1 pint of milk. 1 small onion chopped fine. 1 oz. and place them on the top. pepper and salt to taste. then gently cook them in 3/4 pint of water for 1/2 hour. dredge well with pepper and salt. and cut up the mushrooms. and season with pepper and salt. 2 oz. cut them up in small pieces dredge them with pepper and salt. 1/2 oz. 1 lb. Fry the stalks and eschalots in the butter. . MUSHROOM TART AND GRAVY. and pepper and salt to taste. dry them and cut them into pieces. adding pepper and salt to taste. return the sauce to the saucepan. Pick and wash the mushrooms. wash.VINNYS A1 STORE the eggs. strain. roll it out.

pour the mixture of onions. of Allinson fine wheatmeal. For the pastry. 3 hard-boiled eggs. 1/2 pint of cream. It will be found beautifully short. each of medium oatmeal and Allinson fine wheatmeal. cover with short wheatmeal crust. To make a very plain pie-crust use about 2 oz. of tomatoes. POTATO PIE. and drain them. and bake them in a moderate oven for an hour. pinching the edges over. and mix with milk instead of water. adding the seasoning beat up the eggs and mix them well with the onions over the fire. well beaten. 1 lb. and bake the turnover brown. cut it in squares of about 4 inches. 6 oz. also the seasoning. and stew them with 1-1/2 oz. 1 lb. 4 oz. of vermicelli or sago. 1 oz. pepper and salt. flavour with herbs. Eat this pie with green vegetables. keeping back a small quantity of the paste. OATMEAL PIE-CRUST. 3 eggs. and lay these crossways over the tart. of butter or a proportionate quantity of Allinson frying oil to 1 lb. roll it out. bake the tart in a moderate oven until golden brown. and the cream. This is a Turkish dish. Press the edges of each square together. of butter without browning them. and a little cold water. 4 oz. of wheatmeal. stew them in the butter for 10 minutes. Slice potatoes and onions. place the onions and eggs on it. boil them a few minutes in a little water. ONION TART. butter. eggs. of Spanish onions. When tender let the onions cool. 2-1/2 oz. very tasty. of vege-butter or butter. Chop the onions fine. put into a pie-dish.VINNYS A1 STORE Roll the paste out. 2 lbs. of butter or oil. Serve with gravy. remove the mixture as it begins to set. of Allinson fine wheatmeal. stew with a little water until nearly done. and salt. 2 lbs. 1/2 lb. Slice the onions. and bake 1 hour. of butter. fold the pastry over. cut the rest of the paste into thin strips. line with it a baking-tin. forming diamond-shaped squares. 1 oz. and cream into the paste-lined tin. and 2-1/2 oz. 2 medium-sized Spanish onions. Make the crust in the usual way with cold water. Make a paste with the meal and the rest of the butter. POTATO AND TOMATO PIE. pepper. ONION TURNOVER. of potatoes. folding them in triangular shape. pepper and salt to taste. Have ready the pastry made with the meal. 1 Spanish . 3 eggs. Serve with brown gravy. of English onions. add a little soaked tapioca and very little butter. and more digestible than white flour pastry. mix with them the eggs. of butter (or Allinson frying oil). Roll or touch with the fingers as little as possible. and place as much mushroom on each as it will conveniently hold.

Meanwhile skin. of butter. place a layer of breadcrumbs in your dish. Thicken the liquid with the cornflour. 2 lbs. 1 oz. 3 eggs. boil up. Place the rest of the butter on the top in little bits. adding the herbs and seasoning. QUEEN'S APPLE AND ONION PIE. and cut them into pieces. of Spanish onions. For the crust. 3 oz. well beaten. 1 oz. Add pepper and salt. 2 lbs. 1 dessertspoonful of thyme. and when nearly soft drain.VINNYS A1 STORE onion. of butter. and serve. Quarter the eggs and place the pieces on the top of the vegetables. adding the butter and the vermicelli or sago. 1-1/2 lbs. 1 dessertspoonful of finely chopped parsley. QUEEN'S TOMATO PIE. 1/2 teaspoonful of spice. a layer of apple and onion. 3 oz. 8 breakfastcupfuls of Allinson breadcrumbs. Stew the onions in 2 oz. Chop up roughly the onion. of butter. butter a pie-dish with 1/2 oz. add them to the other ingredients. 3 breakfastcupfuls of Allinson breadcrumbs. and mix all with the potatoes and tomatoes. repeat this until your dish is full. 1/2 oz. and a little hot milk. pepper and salt to taste. 1-1/2 lbs. and enough hot milk to smooth the breadcrumbs. Sprinkle in the thyme. Boil the potatoes in their skins. cover the dish with it. and 1 teaspoonful of Allinson cornflour for thickening. 3 breakfastcupfuls of Allinson breadcrumbs. 3 eggs. of butter. Prepare the breadcrumbs in the same way as for "Queen's Onion and Apple Pie. and set both over the fire with 1 pint of water. of butter. Cut the tomatoes into slices. and cut into pieces the mushrooms. cut into slices the onions and apples. Cook until soft. wash. POTATOES AND MUSHROOM STEW. a little boiling milk. 1/2 lb. let cook until the potatoes are about half done. pepper and salt. Mix them with the potatoes in a pie-dish. chop up the onion. stew them gently (without adding-water) with 1 oz. 2 oz. Make the crust. of potatoes. the . and a little hot milk. and let all stew together until tender. and mix all the ingredients well. of mushrooms. finishing with breadcrumbs. peel. of Allinson fine wheatmeal. of tomatoes. pepper and salt to taste. pepper and salt to taste. Mix the breadcrumbs with the eggs. of butter. pepper and salt to taste. and bake the pie for 1 hour. 2 finely chopped onions. 1 Spanish onion. the butter and seasoning. Serve with brown gravy. of the butter. the spice and seasoning until quite tender. QUEEN'S ONION PIE." place the onions and breadcrumbs in layers as in the previous recipe. 3 lbs of Spanish onions. of apples. 1 teaspoonful of mixed herbs. and cut into pieces the potatoes. 1 tablespoonful of finely chopped parsley. of butter. scald and skin the tomatoes and cut them into pieces also. wash. of butter. The crust looks better if brushed over with white of egg before baking. of the butter. Peel. and bake the pie from 3/4 of an hour to 1 hour. 1/2 lb. and as much cold water as needed. and bake 1 hour. and stew them gently with 1 oz. and boil in about 1 pint of water. 3 eggs.

of butter. dissolve part of the butter on the stove and add both to the other ingredients. Whip up the eggs and mix both ingredients with the breadcrumbs. 2 eggs. Proceed as above. 1 tablespoonful of finely chopped parsley. SAVOURY FRITTERS (1). Chop the onions up small and fry them in the butter. 1/2 lb. 2 oz. pepper and salt to taste. 1 oz. 1-1/2 oz. of butter. dredge with flour. 6 oz. 3 eggs. SAVOURY CUSTARD. Parmesan is the best. of onions. mix all well. of breadcrumbs. mix all well. then add the sage to them. potatoes. finishing with breadcrumbs. Chop the onion up fine and fry it brown in the butter. 12 oz. 1 quart of milk. herbs. meanwhile whip the eggs well. SAVOURY FRITTERS (2). and bake in a moderately hot oven until set. 2 eggs. place in it first a layer of breadcrumbs. Form into fritters. and mix the cheese and seasoning with them. 1 teaspoonful of powdered mixed herbs. 1 large English onion. 1/2 a saltspoonful of nutmeg. 6 eggs. mix the herbs and onion with the custard. of butter. pour the mixture into a buttered pie-dish. and bake until set. Grease a pie-dish. add the eggs well beaten. 6 eggs. of Allinson bread. and fry them a nice brown. SAVOURY CUSTARD (Another way). herbs. onion. Heat the milk. and seasoning. Soak the bread in the milk. Serve with vegetables. and fry in butter or oil. pepper and salt to taste. eggs and seasoning. 1 teacupful of mashed potatoes. 1 teaspoonful of powdered sage. Serve with green vegetables and potatoes.VINNYS A1 STORE onions and seasoning for 10 minutes. 1 teaspoonful of dried sage. 1 quart of milk. Serve with apple sauce. form into fritters. 1 pint of milk. but any kind of cooking cheese can be used. 1/2 saltspoonful of nutmeg. add the parsley. 1 tablespoonful each of finely chopped parsley and spring onion. Soak the breadcrumbs with enough hot milk to just moisten them through. pepper and salt to taste. and mix all well together. Put the rest of the butter in little bits on the top of the pie. Mix a third of the onions with the breadcrumbs. pepper and salt to taste. Butter a pie-dish with the . pepper and salt. 1/2 lb. add the mashed potatoes. Mash up the pickled walnuts. Mix well with the hot milk. SAVOURY PICKLED WALNUT. The remainder of the onions place round the fritters on the dish. then one of tomatoes and so on until full. add the eggs beaten up. and bake it until lightly brown. 6 oz. 1 grated English onion. of grated cheese. 4 pickled walnuts and the vinegar to taste. pepper and salt to taste. and sauce. or oil a nice brown. then add the parsley. of breadcrumbs.

and bake the pie 1 hour in a moderate oven. according to number in family. when there will be a lot of juice boiled out of the onions. adding the herbs. of spaghetti. 1 teaspoonful of herbs. 4 eggs. of Allinson fine wheatmeal. Turn the mixture into a bowl to cool. fill with the egg and cheese mixture. the cheese and seasoning with the eggs. the strained juice of one tin of tomatoes. and 1 teacupful of water. place them in a pie-dish. of parboiled potatoes. 1 oz. and bake. and serve at once with squares of toast. add the butter and seasoning. 4 oz. 1 oz. Bake the little tartlets in a moderately hot oven until done. of haricot beans. taking care to keep the contents of the saucepan boiling fast. let them stew gently for 1-1/2 hours. of fine wheatmeal. 1/2 lb. Have the beans boiled the previous day. cover with paste. let the onions simmer a few minutes longer. and let it cook for 1 hour in the oven. 1/2 lb. For the crust 6 oz. of butter. and press the edges together. Set them over a fire in a saucepan with a piece of butter the size of a walnut. Moisten the edges of the paste in the patty pans. 1 teaspoonful of mustard. 1 gill of cream. mix this. SAVOURY PIE. SPAGHETTI AUX TOMATOES. slice the tomatoes. and when boiling stir in the eggs and cheese mixture. 6 oz. and cook until tender. cut up the eggs. . 1/2 lb. then mix the parsley with them. of onions. time from 15 to 20 minutes. line small patty pans. grated cheese. and seasoning. pepper and salt to taste. of tomatoes. pepper and salt. the rest of the butter and a little cold water. chop up the onions and boil them in a little water until soft.VINNYS A1 STORE rest of the butter. 1 oz. 1 lb. cover the vegetables with it. Whip up the eggs and add to each egg 1 dessertspoonful of water. stirring it with a knife over the fire until set. SPANISH ONIONS (Stewed). Pour over the mixture 1 pint of water. pour in the mixture. and mix all the ingredients thoroughly in the pie dish. 2 hardboiled eggs. Cut up lengthways as many onions as may be required. Rub the butter into the flour. 4 oz. 1 lb. of butter. of butter. add pepper and salt. and 2 oz. This is a very nice dish for the evening meal. of butter. of butter. Mix the tomato juice with 1 pint of water and let the liquid come to the boil. throw in the spaghetti. Heat the butter in a frying-pan. SAVOURY TARTLETS. Chop fine a handful of parsley. Dissolve the mustard in a little water. pepper and salt to taste. Make a paste of the wheatmeal. mixing the paste with a knife. thicken the liquid on the onions with some Allinson fine wheatmeal. Roll it out thin. Meanwhile have ready the paste for the pastry. Serve very hot with grated cheese. they will take from 15 to 20 minutes. cut the potatoes in small dice. add enough water to make it hold together.

of mushrooms. sprinkling cheese and a little pepper and salt between each layer. Choose as many onions of equal size as are required and boil them whole in plenty of water until tender. a few breadcrumbs. 1/2 pint of milk. 1 oz. let the whole simmer for another 10 minutes. Make the sauce as follows: 1/2 pint of milk. 1 lb. cut up the butter into bits and scatter it over the breadcrumbs. wash. and fry both in the butter for 10 minutes. pepper and salt. Pour a small teacupful of water into the pie-dish. and a little more water if necessary. and some Allinson fine wheatmeal. 2 lbs. flour them. 1 small English onion. the lemon juice. chop the spinach fine. Pick and wash the spinach. 1/2 pint of water. Finish with the cheese. and let it all simmer for 20 minutes. 1/2 pint of milk. milk. SPANISH ONIONS AND WHITE SAUCE. Boil the sauce up again and pour it over the onions. of butter. 1 heaped teaspoonful of cornflour. Boil the milk with the butter and seasoning. drop them into boiling water. Add the water. Arrange the onions in a pie-dish in layers. SPANISH STEW. when they are tender. pepper and salt to taste. Peel and slice the onions thinly and grate the cheese. 2 oz. of butter. 1 lb. and 1 oz. 1 lb. 2 lbs. . This is a very savoury dish and suitable for an evening meal. of Spanish onions. of spinach. of tomatoes. of cheese. Then drain them. the time necessary being about 2 to 2-1/2 hours. STEWED MUSHROOMS. of butter. and thicken it with the cornflour. Add seasoning. and serve. 2 finely chopped onions. of Spanish onions. 1 lb.VINNYS A1 STORE SPANISH ONIONS AND CHEESE. and boil them 5 to 10 minutes. 4 oz. keeping the water they were boiled in as stock for soup or stew. drain it dry. SPINACH DUMPLINGS. and cook the vegetables 10 minutes longer. quarter them—chop fine the onion. Form into balls. and bake about 2 hours. which should be ready on a hot dish on slices of toast. 1 oz. 1 oz. 3 eggs. boil it with the onions without water until quite tender. pepper and salt to taste. 1 oz. and mix it with the eggs well beaten. thicken with the cornflour. boil up and serve with curried or plain boiled rice. juice of 1/2 a lemon. 1 dessertspoonful of Allinson cornflour. butter. Add as much of the meal as necessary to make the mixture into a soft paste. and stew them with the butter and very little water. of butter. the milk and vermicelli. and seasoning. and dry the mushrooms—if big. pepper and salt. serve with potatoes and gravy. of vermicelli. Cut up into dice the potatoes and onions. This is nice eaten cold as well as hot. scatter breadcrumbs on the top. pepper and salt to taste. Peel. of butter. and seasoning. of potatoes. add the tomatoes cut in slices.

of the butter. Beat up the egg. put the rest of the butter on the top of the onions. SWEET CORN FRITTERS. pepper. of butter. cover the pie with the crust. 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. and add the vermicelli broken up small. of butter. 2 oz. and pour the sauce over the cooked onions. butter. 1 teaspoonful of powdered dry sage. Chop up finely the part removed. Melt the butter in a frying-pan. Whip the eggs and stir them into the cooked tomatoes. 1/2 pint of milk. Serve with slices of lemon or tomato sauce. add the tomatoes and eggs cut in slices. 3 oz. Have some oil (vege-butter) boiling in the frying-pan. 8 oz. of tomatoes. Make a paste with the meal. pepper. remove the threads of cotton. of tomatoes. and 2 oz. 1 oz. Add it to the tomatoes with seasoning. of vermicelli. pepper and salt to taste. of Allinson fine wheatmeal. 2 hard-boiled eggs. and slice the tomatoes. and stew in the butter until quite tender and until a good deal of the liquid has steamed away. 1/2 tin of sweet corn. and a little cold water. This mixture can also be used cold for sandwiches. milk. melt 1 oz. Have ready the brown sauce. 3 oz. For the crust. TOMATO PIE. 1 oz. of butter. mix all the ingredients. and stuff the onions with the mixture. and mix with the breadcrumbs. Scald. and fry the fritters a golden brown. Boil the onions for 20 minutes and drain them. TOMATO TORTILLA. 4 large tomatoes. 1/2 saltspoonful of nutmeg. keep stirring until the mixture has thickened. 4 eggs. mix it with the breadcrumbs. 1 oz. Make a batter of the meal. of butter. adding the seasoning and the sweet corn. Replace the slices cut off the tops of the onions. of Parmesan cheese. Place the onions in a pie-dish or deep tin. of onions. and the eggs well beaten. and salt. and some oil or butter. and parboil them in 1 pint of water. Turn them into a pie-dish. TOMATOES À LA PARMESAN. pepper and salt to taste. cover them up. 1-1/2 lbs. an egg. Bake the tomatoes in a tin with the butter and . of butter. 4 good-sized Spanish onions. pepper and salt to taste. Serve on hot buttered toast. or a dessertspoonful of minced fresh sage. 3/4 pint of milk. 1/2 oz.VINNYS A1 STORE STUFFED SPANISH ONIONS WITH BROWN SAUCE. and salt. the sage. and bake for 1 hour. Cut up the potatoes and onions into dice. 1 breakfastcupful of Allinson breadcrumbs. adding the butter and seasoning. and tie them on with white cotton. of Allinson fine wheatmeal. and bake them until quite tender. 1/2 lb. 1 dessertspoonful of Allinson fine wheatmeal. drop spoonfuls of the batter into the boiling fat. 1 lb. skin. 2 eggs.

and a little butter to taste. add water to make gravy if necessary. Cut tomatoes and Spanish onions in slices. onion. and serve hot. pepper and salt. and green peas all mixed. bake 1-1/2 hours. 2 oz. scald and skin the tomatoes. VEGETABLE MOULD. 1 oz. add a little soaked tapioca. 1 breakfastcupful of breadcrumbs. and cheese. 2 breakfastcupfuls of mashed potatoes. celery. 1 egg. dip in frying batter. . 3 hard-boiled eggs. and bake the tomatoes 15 minutes. pour the sauce over. Put in sufficient water to make gravy. put them into a tin. place them on hot buttered toast. VEGETABLE PIE (1). and season nicely with pepper. and seasoning. VEGETABLE BALLS. add the pepper and salt and the mixed herbs. When the tomatoes are baked. Make a stuffing of the breadcrumbs. of butter. Boil till soft. mint. and steam for 2 hours. and mixed herbs. Fill in the mixture. Bind with beaten eggs. 1 teaspoonful each of finely chopped parsley. cut them in pieces not bigger than a walnut. each of tomatoes. parsley. seasoning it with a little cayenne pepper if handy. salt. turnips. 1 teaspoonful of mixed herbs. butter a mould. and haricot beans. Make a small opening in the tomato and take out the seeds with a teaspoon. 1/2 lb. and serve with brown sauce. When cooked. put into a pie-dish in alternate layers. adding the egg well beaten. 1 tablespoonful of sago. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables. and fry the balls in vege-butter or oil till golden brown. potatoes. lentils. TOMATOES AU GRATIN. and eschalot. and mash up together equal quantities of potatoes. 8 medium-sized tomatoes. Prepare the vegetables. 2 ditto of parboiled finely cut turnips. mint. meal. eat with baked potatoes and bread. Make a sauce with the milk. and eschalots. of butter. 1 teaspoonful of mixed herbs. Beat the eggs up and mix all the ingredients well together. turnips. cover with the lid or tie a cloth over it. carrots. cover with wholemeal crust. sprinkle in the sago. 2 eggs. TOMATOES AND ONION PIE. pepper and salt to taste. carrots. vegetable marrow. nutmeg.VINNYS A1 STORE a dredging of pepper and salt. carrots. These are an excellent addition to stews. stew them in the butter and 1 pint of water until nearly tender. pour the vegetables into a pie-dish. fill the tomatoes with the stuffing. Turn out. and pepper and salt to taste. pour 1/2 a teacupful of water in the tin. pepper and salt. place a bit of butter on each.

1 lb. cut them into pieces the size of nuts. Fry 2 Spanish onions in 2 oz.VINNYS A1 STORE cover with a crust. make a batter of them with the flour and milk. and bake it 3/4 hour. To use half each of Allinson breakfast oats and wheatmeal will be found very tasty. lentils. Allow all to stew for 2 hours. add water if more is required for the pie to have sufficient gravy. turn out and serve with brown sauce. and cover all with a crust. cooked haricot or kidney beans. breadcrumbs. and vermicelli or tapioca substituted for the sago. and seasoning. pour the whole into a pie-dish. 2 carrots. It is made from Italian wheat. YORKSHIRE PUDDING. green peas. potatoes. 1/2 lb. onions. pepper and salt to taste. Serve with vegetables. 1 dessertspoonful of sago. Thoroughly beat the eggs. butter (oiled). and bake until it is brown. 4 eggs. scald and skin them. 2 oz. 1 oz. pepper and salt to taste. and 1 pint of water. cut up the eggs in quarters. 6 oz. and enough milk just to smoothly moisten the mixture. then add 3 turnips. of butter. MACARONI Macaroni is one of the most nutritious farinaceous foods. of Allinson fine wheatmeal. each of carrots. of butter. In the . Mix all the ingredients thoroughly. Scatter them over the batter. 4 eggs. 1 oz. Add to the stew. 1 pint of milk. ground cob nuts. NUTROAST. and season it. place the pieces on the top of the vegetables. pour in the batter. and serve. 1 teaspoonful of mixed herbs. which contains more flesh-forming matter than butcher's meat. pepper and salt to taste. then mix a tablespoonful of Allinson fine wheatmeal with 1/2 pint of milk. turn into a buttered bread tin and steam 2-1/2-3 hours. 1 small cauliflower. 2 good sized tomatoes or a cupful of tinned ones. and cut the rest of the butter in bits. French beans may be used. a little white celery. sprinkling the sago between the vegetables. of butter. VEGETABLE PIE (2). 1/2 lb. These vegetable pies can be varied according to the vegetables in season. 1 small onion chopped very fine. 1 good pinch of mixed herbs. add the herbs. Wash and prepare the vegetables. potatoes. VEGETABLE STEW. 2 hard-boiled eggs. turnips. and sauce. Let all the vegetables stew gently with the butter and 1 pint of water until they are nearly tender. Well butter a shallow tin. if fresh tomatoes are used.

of grated cheese. &c. use Naples macaroni. 1 tablespoonful of finely chopped parsley. Boil the macaroni in slightly salted water until soft. onions. 6 oz. of macaroni. MACARONI CHEESE.VINNYS A1 STORE manufacture of macaroni some of the bran is removed from the flour. Then place a layer of it in a piedish. Macaroni should be thrown into boiling water and be kept boiling. a little salt may be added by those who use it. When soft add seasoning. MACARONI (Italian). Bake it in a moderately hot oven until brown. little or no fluid may be left. and serve. according to the kind used. or baked potatoes. mix all well with the eggs. some breadcrumbs. to which the butter has been added. as the pipes or pieces otherwise stick together. the thin spaghetti kind is done in from 15 to 20 minutes. and the parsley. Boil the macaroni until tender in only as much water as it will absorb. 8 oz. 2 oz. so that when the macaroni is done. MACARONI SAVOURY. . dust with pepper. Place the macaroni in a pie-dish. but if any does remain it should be saved for sauce. 3 oz. and 1 oz. Macaroni should always be boiled before being made into various dishes. may be regarded as the amount to be allowed at a meal for grown-up persons. as it contains valuable nutritive material. and repeat the layers of macaroni and cheese. pepper and salt to taste. of cheese. of butter. It may be cooked in plain water. of macaroni. pour over the mixture of macaroni and other ingredients. 1 teaspoonful of Allinson cornflour. As the coarser particles of the bran have been taken away. and if desired. That which is slightly yellow is to be preferred to the white. Beat the eggs well in the dish in which the macaroni is to be served. Gruyère. 1/2 lb. of butter. 2 eggs. 1/2 lb. Eat with vegetables and tomato sauce. and the breadcrumbs. caper. of grated cheese. Cut the butter in pieces. Make a sauce of the milk. cornflour. grate some more cheese over the top. the cheese. or fruit. The Genoa macaroni takes longer. A very simple nourishing and satisfying meal can be made from macaroni plainly boiled. pepper and salt to taste. and must therefore always be eaten with green vegetables. as the latter is usually poorer than the former in mineral salts and flesh-forming substances. but the meal left is still very rich in flesh-forming matter. it may be eaten with any kind of vegetables. of spaghetti or vermicelli. 3/4 pint of milk. finishing with a sprinkling of cheese. pepper and salt to taste. or in milk and water. or Canadian cheese). and let the macaroni brown in the oven. and cheese (you can use Parmesan. Boil the macaroni till tender in 2 pints of water. pour the sauce over it. If neither spaghetti nor vermicelli are handy. onion. MACARONI CREAM. of butter. stock for soup. 1/2 oz. Macaroni requires from 25 minutes to 1/2 an hour cooking. macaroni is slightly constipating. From 2 to 4 oz. For those who have a weak digestion plain boiled macaroni with grated cheese added at table is better and lighter. The Italian paste is mostly used as an addition in clear soup. sprinkle some of the grated cheese over it. and place them here and there on the top. 3 oz. and care should be taken to use just enough water to cook it in.. Macaroni takes from 20 minutes to 1 hour to cook. and vermicelli and Italian paste are done in a few minutes. or fried onions. with grated cheese. or parsley sauce.

1 oz. 3/4 pint of milk. of Patna rice. only just cooked through. 2 oz. serve the rice. 1 finely chopped onion. 1 lb. CURRIED RICE AND TOMATOES. of boiled macaroni. of butter. Wash the rice and set it over the fire with 1 quart of cold water. Rice cooked this way will have all the grains separate. 3 eggs. pepper and salt to taste. 1/2 a saltspoonful of grated nutmeg. and 1 oz. salt to taste. stirring it a little to prevent the rice from sticking to the saucepan. Bake them from 15 to 20 minutes. When the rice boils. Rice should not be cooked too soft. Wash the tomatoes and place them in a flat tin with a few spoonfuls of water. 1 oz. 1 dessertspoonful of curry powder. for a great deal of the goodness of the rice is thrown away. salt to taste. HOW TO COOK. the grated rind of 1 lemon. eggs. Let it come to the boil gently.VINNYS A1 STORE 4 oz. and salt. of butter. 1 oz. To cook it in a large saucepanful of water which is then drained away is very wasteful. CURRIED RICE. Cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed. 1 tablespoonful of finely chopped parsley. and set the rice over the fire with it. according to the size of the tomatoes and the heat of the oven. dust them with pepper and salt. of butter. Wash the rice. This will take about 20 minutes. put this over the fire with the rice. pepper and salt. of butter. cut up the butter in pieces and spread them on the top. and place little bits of butter on each tomato. 1 dessertspoonful of curry. cover it with a piece of buttered paper. 1 quart of water. set it on the side and let it just simmer. pulpy mass. For the tomatoes proceed as follows: 1 lb. which is certainly not appetising. 1 quart of cold water. RICE In many households it seems a difficulty to get rice cooked properly. Bake the savoury for 1 to 1-1/2 hours. of grated cheese. not stirring it again. 1/2 lb. When all the water is absorbed. of Patna rice. adding the butter and seasoning. the butter and salt. RICE. the rice will take from 15 to 20 minutes' cooking only. pour it into a buttered pie-dish. Do not allow it to get very soft. Let the rice come to the boil slowly. of Allinson fine wheatmeal. butter. mix 1 pint of cold water with the curry powder. and meal. The following recipe will be found thoroughly reliable and satisfactory. of good rice. Cut the macaroni in small pieces. that is having all the grains separate. When the rice boils. 1 lb. Wash the rice. Very often it comes to table in a soft. and stir it a few times to prevent it sticking to the saucepan. mix the curry with the proper quantity of water. and salt to taste. Place the rice in the . 4 oz. mix into it all the other ingredients. of tomatoes and a little butter. Make a batter of the milk. and let it cook very gently. It will be sufficiently cooked in 15 to 20 minutes and each grain will be separate.

of butter. Boil the rice as above. 6 tomatoes. and fry them in boiling oil a light brown. and with the thumb of the right hand hollow them sufficiently to admit of their receiving a stuffing of fried onions. salt. of grated cheese. place the rice over the fire with 1 pint of water. and let all cook until the rice is quite soft. of butter. SAVOURY RICE (Italian). pour over the stewed onions and lentils. Boil whole onions in water until done quite through. 3 tomatoes. some olives chopped fine and mixed with hard-boiled yolks of eggs. then add the cheese. and eat with green vegetables. remove them from the water. salt. 1/2 lb. 2 oz. 1-1/2 pints of milk. 1 oz. 6 onions. SPANISH RICE. 1 lb. add the onions. RICE AND ONIONS. and serve. and butter. 1 breakfastcupful of rice. of Patna rice. 2 eggs. and a little butter. Serve with gravy. 3 medium-sized onions. stew Egyptian lentils with chopped onions. Peel and slice the onions and tomatoes and fry them in the butter for 15 minutes. Allinson's oil for frying. dip them in the eggs beaten up and then in the raspings. and turn it out to get quite cold. Meanwhile chop the onions up fine and fry them brown in the butter. tomatoes. 1-1/2 pints of vegetable stock. 1 oz. herbs. &c. butter. mix all well. and seasoning. and serve. Put the rice on a dish. close them again carefully. a pinch of saffron. saffron. serve in a vegetable dish with the grated cheese sprinkled over. 1 teacupful of raspings. 1 oz.VINNYS A1 STORE centre of a hot flat dish. SAVOURY RICE CROQUETTES. until well done. pour the liquid over the rice. serve with the onions and eat with a green vegetable. 1-1/2 cupfuls of rice. and seasoning. pepper and salt to taste. There are various stuffings which can be used instead of the onions—fried mushrooms chopped up. Boil the rice with water as above. . put the tomatoes round it. of Spanish onions. Form the cold rice into balls. serve. 4 tablespoonfuls of grated cheese (Parmesan or other cheese). pepper. When done. 1/2 teaspoonful of herbs. of butter. and put in it washed rice with a little pepper. pepper and salt to taste. RICE AND LENTILS. 1 teacupful of rice. PORTUGUESE RICE. herbs and seasoning. Boil the rice in the milk until soft.

Serve with cheese grated over. Beat the yolks of the eggs. Serve with sauce. 1 saltspoonful of nutmeg. of grated cheese. crush the toast or rusks with your hands. 1 oz. 1/2 a gill of milk. and scatter them over the top. and let it fry over a gentle fire. nutmeg. Butter a pie-dish. FRENCH BEAN OMELET. 4 slices of Allinson bread toasted. . pour in the mixture. 1/4 lb. Serve hot or cold. and 1 oz. 2 oz. 1 breakfastcupful of cold boiled vegetables. minced fine (green peas. 3 tablespoonfuls of cut boiled French beans. 4 eggs. and fry the omelet in boiling butter or Allinson frying oil. Beat the eggs and milk well together. &c. then place them with the seasoning into the cold stock. and mix them with the milk. and mix it lightly with the yolks. When it has risen. and soak them in the egg and milk. turnips. 2 tablespoonfuls of grated cheese (Gruyère or Parmesan). Dissolve half of the butter and mix it with the other ingredients. GARDENER'S OMELET. OMELETS CHEESE OMELET. of butter. mix thoroughly with the beans. of butter. Meanwhile have the butter boiling hot in an omelet pan. potatoes. Bake the savoury for 1 hour or a little longer until well set. some vege-butter or oil for frying. of grated cheese. 4 eggs. 1 pint of milk. When all have boiled slowly for 20 minutes. the rice should have absorbed the stock. pepper and salt to taste. 1 tablespoonful of Allinson fine wheatmeal.VINNYS A1 STORE butter. beat up the eggs and add them. and a little nutmeg to taste.). 3 eggs. and serve immediately. Fry the onions and tomatoes in butter until well browned. pour the mixture into it. Pass a heated salamander or coal-shovel over the top of the omelet. fold over when the top is still creamy. Add the cheese. FRENCH OMELET WITH CHEESE. whip the whites of the eggs to a stiff froth. rub the meal smooth with it. add to them the water and seasoning. pepper and salt to taste. 1 dessertspoonful of Allinson fine wheatmeal. and add the rice. pepper and salt. Beat up the eggs. let the omelet cook a little longer. Smooth the meal with the milk. 1/2 a teacupful of milk. 1 oz. cut the rest of the butter in little pieces. or Allinson rusks. the cheese and seasoning to the meal and milk. 3 eggs. of butter. 3 dessertspoonfuls of water. add the vegetables and seasoning. scatter the cheese over it. pepper and salt to taste. and seasoning. and fry as an omelet. carrots.

and seasoning. of butter. and bake about 1/2 hour. cheese. 4 tablespoonfuls of milk. and pepper and salt to taste. 1-1/2 oz. 1 good tablespoonful of finely chopped parsley. and the baked onions. beat the eggs well. 3 eggs. pepper and salt to taste. and mix them with the macaroni. Add 1 dessertspoonful of water to each egg. OMELET SOUFFLÉ. 1/2 a saltspoonful of nutmeg. Whip the whites of the eggs to a very . grate 1 onion. 1 finely chopped English onion. parsley. 1 teaspoonful of dried mixed herbs. and bake in a moderately hot oven. Beat the yolks of the eggs for 10 minutes with the sugar and lemon rind. Cut the macaroni into little pieces. Soak the bread. 4 eggs. of butter. 3 eggs. Add the seasoning. 2 oz. of sifted castor sugar. It you have any cold boiled lentils. for instance. Eat with vegetables and potatoes. Fry the mixture as an omelet in boiling butter. Add the herbs. 3 oz. fry the onion in 1-1/2 oz. 3 oz. 4 slices of Allinson bread. pepper and salt to taste. 1 pint of milk. bake them in a piedish with the butter and seasoning. 4 medium-sized English onions. mix them with the milk. or until done. the grated rind of 1/2 a lemon. Peel and slice the onions. mix all well. of butter. OMELET MACARONI. place a few small pieces of butter on the top. put in a pie-dish. 1-1/2 oz. OMELET SAVOURY. 2 oz. and mix it with the soaked bread. pepper and salt to taste. of butter. of boiled cold macaroni. 1-1/2 oz. of Allinson breadcrumbs. until quite soft. 1 oz. 1 dessertspoonful of finely chopped parsley. and fry the omelet with the butter in a large frying-pan. Butter a pie-dish with the rest of the butter. 4 eggs. and pepper and salt to taste.VINNYS A1 STORE OMELET HERB. and mix all well. and bake. pour the mixture into it. some sandwich mixture you wish to use up. and add a few flavouring herbs. OMELET ONION. and nutmeg. of butter. Soak Allinson wholemeal bread in cold milk and water until soft. breadcrumbs. OMELET LENTIL. and mix the lentils and eggs smooth. Mix the whole together. proceed as follows: To 1 teacupful of boiled lentils take 3 well-beaten eggs. then rub smooth. beat up 1 egg. of grated cheese. Serve with tomato sauce. Whip the eggs up. Put the mixture into a greased pie-dish. parsley.

pepper and salt to taste. 2 oz. add the sugar. Moisten the breadcrumbs with the milk. 6 eggs. OMELET TOMATO (2). When it begins to set round the sides shake it very gently from side to side. when boiling pour the mixture into it. 2 oz. beat the whites of the eggs to a stiff froth. and mix them lightly with the other ingredients. the milk. but without the addition of flavouring herbs. mix it with the other ingredients. Whip the yolks of the eggs well. 1 dessertspoonful of potato flour. 1/2 gill of boiling milk. of tomatoes. Put the yolks of the eggs into a large basin. SWEET OMELET (1). Bake the omelet in a quick oven for 10 to 15 minutes. 1 lemon. potato flour. and 1 dessertspoonful of orangeflower water. 2 eggs. and mixed with the ingredients given above. . and serve immediately with a little castor sugar sifted over it. and 1/2 a teacupful of new milk. pepper and salt to taste. adding the grated rind of the lemon. Serve immediately. and orange water. OMELET TRAPPIST. When tinned tomatoes are used the juice may be made hot and the bread soaked in it instead of in milk and water. sugar to taste. and fry the omelet a golden brown both sides. of butter. the herbs and seasoning. 1 large Spanish onion. pour the mixture into a well-buttered pie-dish or cake tin. 3 eggs. OMELET SOUFFLÉ (SWEET). Stew the finely chopped onions in the butter for 20 minutes in a covered-up saucepan. mix all up thoroughly. half the butter melted. Let all simmer for 20 minutes. 4 oz. This is made in almost the same way as the savoury omelet. and turn the omelet neatly out on a buttered dish. 1/2 lb. add pepper and salt. and beat all well with a wooden spoon for 10 minutes. of butter. and fry the omelet over a gentle fire. of butter. OMELET TOMATO (1). and turn the mixture into one or more well-buttered shallow tins. of fine breadcrumbs. 1 oz. 2 average-sized tomatoes are cut up fine. Set it in the oven for about 10 minutes. Melt the butter in the fryingpan. 3 oz. add these to the other ingredients. of butter. 1-1/2 oz. cut the tomatoes up. and bake the Soufflé in a moderately hot oven from 10 to 15 minutes. Mix all well and smoothly. add the eggs well beaten. add the eggs well beaten. pour the mixture over the breadcrumbs.VINNYS A1 STORE stiff froth. Meanwhile beat the butter in the omelet pan. 1 lb. 3 eggs. and sugar. spread the mixture in it. of breadcrumbs. of powdered sugar. 1/2 teaspoonful of powdered herbs.

2 tablespoonfuls of water. parsnips. When peeled. as they are prepared very much alike everywhere in England. and chopped very finely. In the case of vegetables like asparagus. which are so important to our system. turnip-tops. and mix with the other ingredients. When the greens are tender. A much better way for all vegetables is to cook them in a very small quantity of water. and adding a small piece of butter (1 oz. This makes them mealy and more palatable. smoothed in 1 or 2 tablespoonfuls of milk. beat the eggs well. A very palatable way of serving potatoes. and the vegetables then served. with a little salt. SWEET OMELET (2).. potatoes are plainly boiled. carrots are particularly pleasant with parsley sauce. &c. Green vegetables are generally boiled in a great deal of salt water. and pour the mixture into the hot butter. they should be placed over the fire after the water has been strained. add the lemon juice and the whites of the eggs whipped to a stiff froth. Smooth the wheatmeal with the milk. 1 oz. are lost through it. or the skins be cracked in some way. this is drained off when they are tender. Most of these vegetables are very nice with a white sauce. of greens) and a little salt. as most of the soluble vegetable salts. can be prepared this way. Melt the butter in an omelet pan. Serve immediately with sugar sifted over it. stir in the sugar. and I will now make a few remarks on the cooking of plain vegetables. of butter. Brussel sprouts. 2 oz. SWEET OMELET (3). 1 tablespoonful of castor sugar. is to peel them . some raspberry and currant jam. A great number of them. the size of the dish on which it is to be served. a little nutmeg. and fry till lightly browned. 1/2 pint of new milk. otherwise they very soon become sodden. when quite tender it is strained. Spinach is a vegetable which English cooks rarely prepare nicely. the potatoes should be lightly shaken to allow the moisture to steam out. and fry the omelet till lightly browned. this should be saved as stock for soups or sauces. cook it a few minutes longer. then it is returned to the saucepan with a piece of butter.VINNYS A1 STORE Just before frying the omelet. turned on to a board. to 2 lb. The inside of the omelet should remain creamy. and serve it with slices of hard-boiled egg on the top. Potatoes which have been baked in their skins should be pricked when tender. the Continental way of preparing it is as follows: The spinach is cooked without water. There are a number of recipes in this book giving savoury ways of preparing them. cinnamon and sugar to taste. The English way of boiling them is not at all a good one. 4 eggs. Fry a pale golden colour. which cannot always be stewed in a little water.. any water which is not absorbed should be thickened with a little Allinson fine wheatmeal and eaten with the vegetables. VEGETABLES GREEN VEGETABLES (General Remarks). Potatoes also require a good deal of care. cauliflower. Make the rest of the butter boiling hot in an oval omelet pan. and 1 teaspoonful of Allinson fine wheatmeal. Spread some jam on the omelet. Sift sugar over it. Make the butter boiling hot in a frying-pan. 5 eggs. and turn it on to a hot dish. is added to bind the spinach with the juice. or a few very finely chopped eschalots and some of the juice previously strained. and serve immediately. When the spinach is cooking a little Allinson fine wheatmeal. such as Cabbages. sea kale. I have not given recipes for the cooking of plain greens. &c. and serve at once. artichokes. double it. Savoys. of butter. Scotch kail. carrots or celery.

when it is quite tender. cut the cabbage in four pieces lengthways. or water if milk is not handy. of butter. 2 oz. a dash of pepper. cover with boiling water. Serve with them rich melted butter in a tureen. an onion cooked with it greatly improves the flavour. ASPARAGUS (BOILED). Take them out of the water as soon as they are tender. of artichokes. remove it from the fire. 1 tablespoonful of Allinson fine wheatmeal. they should be turned occasionally. 2 lbs. The salt is added because it kills any insects which may be present. and then shred it up fine." add the cheese to the sauce. for instance. 1 oz. From a health point of view they are best baked in their skins. swedes. then slice them and place them in a saucepan. Cook them in a little water or steam them until quite tender. parsnips. and is most delicious in that way. ARTICHOKES À LA PARMESAN. Scrape the white parts of the stalks quite clean. and well wash the pieces in salt water. should be treated exactly as spinach.VINNYS A1 STORE and bake them in a tin with a little oil or butter. and put them into cold water as they are done. smooth this with a little milk. beat up the egg with the lemon juice and add both to the sauce. after being boiled in a little water. Scrub and wash as many carrots as are required. Make a white sauce as directed in the . A good many vegetables may be steamed with advantage. cabbage. of artichokes. and a very little salt. and dish on to rounds of toast with the points to the middle. 1 oz. add a little salt. Tie them up into bundles. &c. turnips. This is not a very hygienic way of preparing potatoes. pour it over the artichokes. 1 egg. in order that they should brown evenly. and serve. and boil gently and steadily for 20 to 30 minutes. Any way of preparing greens is better than boiling them in a large saucepanful of water and throwing this away. CABBAGE. pepper and salt to taste. Peel the artichokes. 3/4 pint of milk. Proceed as in the recipe for "Celery à la Parmesan. and serve. Scotch kail. or steamed with or without the skins. and cut them all the same length. Now put them into a saucepan. Set it over the fire with 1/2 pint of water. Wash the cabbage as often as is necessary in pure water after this to clean it and remove the salt. of Allinson fine wheatmeal. CARROTS WITH PARSLEY SAUCE. of grated Parmesan or any other cooking cheese. ARTICHOKES À LA SAUCE BLANCHE. Make a sauce of the milk and meal with seasoning. and boil them in water until tender. and serve the same with sauce as above. Let it cook very gently for 2 hours. juice of 1/2 a lemon. 2 lbs. Remove the outer coarse leaves. the liquid can be thickened with a little fine wheatmeal. or vege-butter. sprouts. boil it up. 1 egg. juice of 1/2 a lemon. cut them into slices 1/2 an inch thick and place them on a dish. when the sauce has thickened. I may just mention that Scotch kail. 3/4 pint of milk.

pepper and salt to taste. pepper and salt. Let cook gently until the celery is quite tender. 1-1/2 oz.VINNYS A1 STORE recipe for "Onions and white sauce. sprinkle the rest of the breadcrumbs over the top. and serve with white sauce. Boil the milk with the butter. Prepare the celery as in previous recipe. put it aside to cool a little. of butter. and place it in a vegetable steamer. wash it well in fresh water and boil quickly until tender. Add a little pepper and salt. add the thickening and the milk. 1 egg. cutting away only the bad and bruised leaves and the coarse part of the stalk. 1/2 pint of milk. CAULIFLOWER WITH WHITE SAUCE. Have ready some Allinson plain rusks on a flat dish. Simmer the celery gently until tender. stirring it until the cheese is dissolved. and let the celery steam for 1-1/2 hours. CELERY (STEWED) WITH WHITE SAUCE. the butter and seasoning. thicken it with the cornflour smoothed first with a spoonful of water. Serve very hot with baked potatoes. 1 oz. which will take about 1 hour. 1/2 oz. LEEKS. drain it and put it into the stewpan with the milk. Cut up the celery into pieces. and serve. put the butter over it in little bits. 1 dessertspoonful of Allinson cornflour. Pour the sauce over the carrots." and stir into it a handful of finely-chopped parsley. Trim the cauliflower. and bake the celery until brown. saving them for flavouring soups or sauces. 1 dessertspoonful of flour. Remove the coarse part of the green stalks of the leeks. and pour in the celery. pour the sauce over. pepper and salt to taste. 1 cupful of breadcrumbs. butter. 1/2 pint of milk. and add the egg well beaten. Butter a shallow dish. Remove the outer hard pieces from the celery. 1 oz. and serve very hot. For the sauce you need: 1 pint of milk. and let them simmer for ten minutes. 2 oz. of butter. and last add the grated cheese and seasoning. CELERY (STEAMED) WITH WHITE CHEESE SAUCE. 2 or 3 heads of celery (according to quantity required). Let all gently simmer for a few minutes. strew it well with some of the breadcrumbs. 2 heads of celery. of grated cheese. CELERY (ITALIAN). Put it into salt water to force out any insects in the cauliflower. which consists of a large saucepan over which is fitted a perforated top. boil it in water for 10 minutes. leaving it in long pieces. If the leeks are gritty cut them right . pepper and salt to taste. wash well and cut up in pieces about 3 inches long. After soaking. of butter. Set over the fire with 1/2 pint of water. place the celery on it. let the sauce simmer.

let it cook for . of butter. of butter or oil. have the water and butter ready in a saucepan with the herbs. then stir in the yolk of egg with the lemon juice. vege-butter. 1/2 saltspoonful of nutmeg. add them to the onions. ONIONS (BRAISED). pepper and salt to taste. Peel and slice the onions. or oil. 1 lb. 1 dessertspoonful of Allinson cornflour. Tie the leeks in bunches and steam them until tender. and serve. Wash the kail. season with pepper and salt. Stew the mushrooms in this for 10 to 15 minutes. and serve. slice the onions. of onions. melt it. This is very savoury. and fry the whole a light brown on both sides. of butter on each large onion. or half that quantity on small ones. Put the leeks on pieces of dry toast on a flat dish.VINNYS A1 STORE through and wash them well. Then add some of the drained-off kail wafer and stir it smooth with the browned flour. the yolk of 1 egg. Baste the onions from time to time with the butter. 1 lb. of butter. making an incision crossways on the top. and wash them in water with a dash of vinegar in it. ONIONS (SPANISH) (BAKED). Thicken with the cornflour. 3 eggs. 1/2 teaspoonful of herbs. and brown it very slightly. ONION TORTILLA. Then add enough water to make gravy. Peel and clean the mushrooms. adding a chopped up onion. and is much liked. of Spanish onions. add pepper and salt. and fry them a nice brown in the butter. Drain it when soft and chop it fine like spinach. boil it for 1-1/2 to 2 hours in a small quantity of water. pour the sauce over them. and stew the onions for 20 minutes. Make a white sauce as for the cauliflower. 2 oz. 2 lbs. and fry them for 10 or 15 minutes. and bake them for 3 hours. and stir into it 1 tablespoonful of Allinson fine wheatmeal. SCOTCH OR CURLY KAIL. and put in a baking-dish with 1/2 oz. Scotch kail is best after there has been frost on it. 1-1/2 oz. MUSHROOMS (STEWED). dust them over with pepper and salt. and seasoning. juice of 1/2 a lemon. and if necessary use a brush to get out the sand. 1/2 pint of water. Wipe them dry with a cloth. of mushrooms. Melt the butter in a frying-pan. Into the saucepan in which the kail was cooked put a piece of butter. beat the eggs. pepper and salt to taste. and cut away the coarse stalks. Keep them covered for 2 hours. Peel as many onions as are required. Eat with wholemeal toast. and let them brown after that. which will take about 1-1/2 hours. 1 oz. Return the chopped Scotch kail to the saucepan. add pepper and salt to taste.

.55 12. Eggs are a good food when taken in moderation... 12. especially when dishes are wanted quickly. Water . Have ready 1 or 2 hard-boiled eggs cut in slices. when melted. until enough water has boiled out of the spinach to prevent it from catching. and set it over the fire in a saucepan without any water. 12. and best cooked thus for invalids. Eggs contain both muscle and bone-forming material. in fact everything required for building up the organism of the young bird. SPINACH.11 15. and few cakes are made without them.... Let the spinach heat well through before serving.. Put a piece of butter in the saucepan in which the spinach was cooked. All the fat of the egg is contained in the yolk. and keep stirring the meal and butter for 1 minute over the fire. They can be prepared in a great variety of ways.16 ----------100.. set . mix it well with the butter and meal... as enough water will boil out of the spinach to cook it. EGG COOKERY.. then strain it through a colander.49 Mineral matter 1. Mash them up in a saucepan over the fire.. of butter. of spinach. mixing with them 1 oz. They enter into a great many savoury and sweet dishes. but the white of the egg is pure albumen (or nitrogen) and water. 74. and decorate the spinach with them. and steam them until tender. an even tablespoonful of the meal. stirring it a few times to prevent it burning. stir into it a spoonful of Allinson fine wheatmeal. and add as much of the strained-off water as is necessary to moisten it. and pour a white sauce over them. Return the spinach to the saucepan.22 71.. they should not be indulged in too freely..00 ====== ====== Eggs take a long time to digest if hard boiled. Heat it gently at first.... Pile the mashed turnips on a flat dish. Duck's egg. Eggs are most easily digested raw or very lightly boiled. Use 1 oz. Let the spinach cook 20 minutes.24 Fat .12 1. TURNIPS (MASHED). add pepper and salt to taste. and the juice of 1/2 a lemon to 4 lbs.00 100. As they are a highly nutritious article of food.11 Nitrogen . Peel and wash the turnips. Eggs are a boon to cooks. pressing the water out with a wooden spoon or plate... and a little lemon juice. and serve. The chemical composition of hen's and duck's eggs are as follows:— Hen's egg. The best way of lightly boiling an egg is to put it in boiling water. of butter. Wash the spinach thoroughly..VINNYS A1 STORE a minute.

Bake for 20 minutes in a moderately hot oven. next week the rounded end down. of Allinson fine wheatmeal. then turn the mixture into a basin to cool. A fresh egg looks clear and transparent. One can easily tell stale eggs from fresh ones by holding them up to a strong light. 1 oz. Separate the yolks from the whites of the eggs. If the Soufflé is baked in a cake tin. and return them to the stewpan. turn the mixture into a buttered Soufflé tin. and serve at once. 1 gill of new milk or half milk and half cream. Whip the whites of the eggs to a stiff froth. the sugar. beat the yolks well. 4 eggs. 4 apples. 1 medium-sized English onion. Pour in the milk. of butter. and salt to taste. of the crumb of the bread. a serviette should be pinned round it before serving. CURRIED EGGS. and every week turn the eggs. If they are not covered with water there is less danger of them cracking. Turn into a basin. and stir until it boils. 2 oz. Eggs often crack when they are put into enough boiling water to well cover them. 1 dessertspoonful of Allinson fine wheatmeal. and bake the Soufflé for 15 minutes. of Parmesan or other good dry. Previously soak the bread in milk or water. and serve immediately. into the mixture. 2 large bars of chocolate. and add to it the other ingredients. and let the mixture cool. season with mustard. Keep these stands in an airy place in a good current of fresh air. and mix it with the apples. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. Add vanilla and the whites of the eggs whipped to a stiff froth. whilst stale ones look cloudy and opaque. CHOCOLATE SOUFFLÉ. 5 eggs. Another very good way is to have stands made with holes which will hold the eggs. pepper. separate the yolks of the eggs from the whites. of Allinson cornflour. mix it lightly with the other ingredients. mustard. 1 oz. 2 oz. Bake 3/4 of an hour. Beat them quite smooth. mix them lightly with the rest. owing to the sudden expansion of the contents. Whisk the whites to a stiff froth. Grate the cheese and stir it in. Melt the butter in a saucepan. 1 oz. 8 oz. CHEESE SOUFFLÉ. and stir until the mixture is set and comes away from the sides of the saucepan. and salt. beating all well. and pour the whole into a buttered Soufflé tin. and vanilla essence to taste. of castor sugar (or more if the apples are very sour). Pare. and mix them with the apple mixture. pepper. 1 cooking apple. stir in the wheatmeal. of castor sugar. Cream the butter. one by one. 6 oz. Squeeze it dry. of butter. 1 teaspoonful of curry powder. APPLE SOUFFLÉ. 1 gill of milk. 6 hard-boiled eggs. Prepare . and the juice of 1 lemon. 3 oz. 1 oz. so that one week they stand the pointed end down. There are various ways of preserving eggs for the winter. one of the best is by using the Allinson egg preservative. and let it stand just off the boil for five or six minutes. cooking cheese. and pour the mixture into a buttered pie-dish or cake tin.VINNYS A1 STORE the basin or saucepan on the side of the stove. and stir into it gradually the yolks of the eggs. Smooth the cornflour with the milk. and salt to taste. 4 eggs. and drop the yolks of the eggs. of butter. and chocolate. cut up.

and season to taste. Return the sauce to the stewpan. pepper and salt to taste. and pepper and salt. and heat them up in the sauce. until it becomes a smooth and thickish mass. Whip up the eggs. as in the previous recipe. Heat the tomato sauce. 4 eggs. and place the dish on the stove until the eggs are set. 4 eggs. fresh ones. Stir the eggs and tomatoes with a knife until set. Beat up the eggs and stir them into the cooled tomatoes. of cold boiled potatoes. and pour it over the eggs. 1 teacupful of milk. Bake in a moderate oven until the eggs are just set. Smooth the curry and wheatmeal with a little cold water. EGG SALAD WITH MAYONNAISE. of butter. and thicken the sauce with it. 2 oz. add 1 dessertspoonful of water for each egg. Melt the butter in a frying-pan. To each egg 1/2 its weight in grated cheese and a 1/2 oz. 6 hard-boiled eggs. when cold. of grated cheese. If fresh tomatoes are used. of butter must be used). shell the eggs. dust them with pepper and salt. serve very hot on a flat dish. is excellent for sandwiches. mix in the cheese. of butter (if only 1 egg is prepared 1/2 oz. EGG AND TOMATO SANDWICHES. Butter a pie-dish. then rub through a sieve. pour into it the thickened milk. 1 teacupful of tinned tomatoes or 1/2 lb. EGG AND CHEESE FONDU. pepper and salt. pepper and salt to taste. they should be scalded and skinned before cooking. set aside to cool. which should be well seasoned. Let it simmer for 10 minutes. and use for sandwiches. Serve very hot. EGG AND CHEESE. with sippets of Allinson wholemeal toast. Melt the butter in a flat dish. Cut the potatoes and eggs into slices. and salt to taste. mustard. 1 teacupful of tomato sauce. and cook the tomatoes in it until most of the liquid is steamed away. a little made mustard. Keep stirring it with a knife. and fry them in the butter in a stewpan until brown. Put on hot buttered toast. pepper. 6 eggs. then turn the mixture into a bowl to get cold. EGG AND TOMATO SAUCE. 1 lb. Add 1/2 pint of water and a little salt. add the lemon juice. Heat the butter in a frying-pan or small stewpan. 1 oz. adding seasoning to taste. and 1/2 oz.VINNYS A1 STORE the onion and apple. sprinkle the cheese over them. chop them very fine. When hot stir in the mixture of egg and cheese. break the eggs over it. The mixture. and serve. thickened with 1 dessertspoonful of Allinson fine wheatmeal. of butter. the juice of 1/2 a lemon. This is an extremely tasty French dish. . break the eggs carefully into it without breaking the yolks.

4 eggs. and some butter. Mix part of it with the eggs and potatoes. pepper. Taste the mayonnaise. 1 quart of milk. and finish with a layer of bread well buttered. shelled and sliced. and add lemon juice or seasoning as required. sugar to taste. beat up another yolk of egg and start afresh with a little fresh oil. Peel and slice the onion. EGGS À LA BONNE FEMME. or until brown. smooth the cornflour with . Place a few bits of butter on the top. 1/2 a teacupful of cream or milk. stirring with a wooden spoon quickly all the time. Repeat the layers. 1/2 pint of milk. EGG SAVOURY. Melt the butter in a frying-pan. Allinson rusks. 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. and mix with them the cream or milk and the lemon juice. drop by drop. The mayonnaise should be made in a cold room. 1-1/2 gills of good salad oil. EGG SALMAGUNDI WITH JAM. especially in the beginning. Should an accident happen. and fry it brown in the butter. Drop the oil into them. 1 saltspoonful of mustard. and when going on well stir in. Beat the eggs. add the vinegar and seasoning when done. some very thin slices of bread and butter. and pour the rest over the salad. dust with nutmeg. and bake the savoury from 20 to 30 minutes. break the eggs over them. When the mayonnaise gets very thick add carefully a little lemon juice to thin it down. and salt. a piece of vanilla 2 inches long. or bread fried in butter. in summer use 1 large breakfastcupful of boiled and chopped spinach. and salt to taste. nutmeg. 6 eggs. Splice the vanilla and let it boil with the milk and sugar. Spread the onion on a buttered dish. and serve with lady fingers. EGGS À LA DUCHESSE. some apricot or other jam. of butter. pepper and salt to taste. Make the mayonnaise as follows. Pour the mixture into the butter. 1 teaspoonful of vinegar. which will only take a few minutes. the yolks of 2 eggs. 6 hard-boiled eggs. and sprinkle with breadcrumbs. and salt to taste. 4 eggs. and stir it in last of all with sufficient pepper and salt. garnish with watercress. pepper. Spread a layer of spinach and a layer of slices of eggs. in winter Scotch kale prepared the same way. Smooth the mustard with a little lemon juice. the curdled mayonnaise. Great care should be taken. Take a clean cold basin. Butter a pie-dish and line it with slices of bread and butter. 1 oz. of butter.VINNYS A1 STORE and mix all well together. lemon juice. Stir in some jam. 1 Spanish onion. and 2 tablespoonfuls of breadcrumbs. pepper. and bake until the eggs are set. 1 tablespoonful of Allinson cornflour. and place in it the yolks of the eggs beaten up. drop by drop. as the eggs easily curdle when the oil is stirred in too fast. Pour over the whole the milk. and stir it over the fire until it thickens. 1 oz. dust these with pepper and salt. as it may curdle if made in a hot room. the juice of 1/2 a lemon.

and take off the shells. and let it cook gently for 2 or 3 minutes. remove the snowballs with a slice. 1 dessertspoonful of Allinson fine wheatmeal. thicken it with the flour. 1/2 oz. Turn the mixture into a shallow buttered pie-dish. remove the yolks. pepper and salt to taste. but do not allow it to boil. of butter. enclose them in paste. of butter or vege-butter. and bake for 20 minutes. of butter. 1 dessertspoonful of finely chopped parsley. smoothed previously with a little cold milk. Let the mixture cool. and add the onion and herbs. 1 oz. Serve with vegetables and sauce. Bake until the breadcrumbs begin to brown. 1 large breakfastcupful of cold boiled cabbage. and a little cold water. 1-1/2 oz. and dust with nutmeg. 3 eggs. and pepper and salt to taste. and place them in a glass dish. and salt. a few sprigs of Parsley. and scatter the butter in bits over the breadcrumbs. made of 6 oz. but not pouring it over the snow. 6 eggs. brush them over with the white of egg. Have ready the whites of eggs whipped to a stiff froth. nutmeg. Pound the yolks very fine. EGGS AU GRATIN. Mix all together and season with pepper and salt. pepper and salt to taste. Boil the eggs for 10 minutes. When the milk is thickened shell the eggs. 1 oz. and salt to taste. 1 small English onion. of butter. set them in cold water. place them on a well-buttered flat baking dish. pour the custard into the glass dish. Let the milk cool a little. taking care not to curdle them. meanwhile beat up the eggs. Spread the breadcrumbs over the top. Half the quantity will make a fair dishful. mix them carefully with the milk. drop it in spoonfuls in the boiling milk. season to taste. and some paste rolled thin. cut them into quarters lengthways. Warm the cabbage with the butter and the milk. FORCEMEAT EGGS. Any kind of cold vegetables mashed up can be used up this way. Boil the milk with the butter. which will take about 15 minutes. FRENCH EGGS. a little nutmeg. sprinkle them thickly with the grated cheese. fill the whites of the eggs with the mixture. remove the vanilla. Put the halves together. 1/2 pint of milk. 2 tablespoonfuls of breadcrumbs. and season with pepper and salt. pepper. 6 hard-boiled eggs. a few leaves of fresh sage. stir the whole over the fire to let the eggs thicken. EGGS AND CABBAGE. serve when quite cold. Slice the eggs. thicken the milk with it. of Allinson fine wheatmeal. Cut them in half lengthways. let it simmer for a few minutes until the egg snow has got set. and bake until the pastry is done. 1 teacupful of milk. 3 hard-boiled eggs. of grated cheese. . 2 oz.VINNYS A1 STORE a spoonful of water. beat up the yolks of the eggs. or 1/2 teaspoonful of dried powdered sage. pepper. and proceed as follows: Chop up the onion very fine with the sage and parsley. and will make a nice side dish for dinner.

VINNYS A1 STORE and put them into the sauce. and last of all the whites of the eggs whipped to a stiff froth. and cut in small pieces the mushrooms. and then slipped into the rapidly boiling water. beat for 10 minutes. Separate the yolks from the whites of the eggs. Always have plates and dishes very hot for all kinds of egg dishes. 1/4 lb. and stew them in 3/4 of a teacupful of water. which should be a teacupful. Poached eggs are also a very nice accompaniment to vegetables. pepper and salt to taste. and 1-1/2 oz. Last of all. 4 eggs. and almonds. and stir each yolk separately into the mixture in the basin. MUSHROOM AND EGGS. and serve with sippets of toast laid in the bottom of the dish. Have ready hot buttered toast. and when this is well mixed with the butter. which is done by stirring it round the sides of the basin until soft and creamy. MUSHROOM SOUFFLÉ. 2 oz. POACHED EGGS. 1 oz. stirring the mixture well until quite smooth and thick and coming away from the sides of the saucepan. 1 oz. drain off the liquid. when they are served laid on the vegetables. 4 hard-boiled eggs. of castor sugar. adding the parsley. of butter. pepper and salt. and slip them on the toast. cover them up and allow them to boil only just long enough to have the whites set. and bake in a . and bake the Soufflé 15 minutes. eggs are best poached in a large frying-pan nearly filled with water. Whip up the whites of the eggs to a stiff froth. of ground almonds (half bitter and half sweet). of Allinson fine wheatmeal.. Quite newly laid eggs take a little longer. and mix them lightly with the rest. and season well. Stir in the yolks of the eggs. Peel. then stir in the potatoes and breadcrumbs. Scotch kale. of cold boiled and grated potatoes. Unless an egg-poacher is used. 1/2 oz. Turn the mixture into a well-buttered dish. like spinach. remove the eggs from the water with an egg-slice. &c. When the mushrooms have stewed 10 minutes. which will take about 2 minutes. Stew the mushrooms in the butter. 1 oz. and serve on sippets of toast. Cream the butter in a basin. A little vinegar and salt should be added to the water. 6 oz. and turn all into a basin and let it cool a little. the sugar. heat all well through. when it will make a slight crackling noise. Melt the butter in a little saucepan. Season to taste. POTATO SOUFFLÉ. stir into it the wheatmeal. of mushrooms. Each egg should first be broken into a separate cup. Then stir in the mushrooms. 6 oz. Turn the mixture into a buttered pie-dish or Soufflé tin. put in the parsley. of mushrooms. as the eggs will then set more quickly. of butter. of butter. chop up the eggs and mix them with the mushrooms. 4 eggs. wash. of sifted breadcrumbs. add the mushroom liquor. 1 teaspoonful of parsley chopped very fine. 1/4 lb.

and beat each separately into the rice for 2 or 3 minutes. 1 oz.VINNYS A1 STORE moderately hot oven from 3/4 of an hour to 1 hour. To each egg take 2 tablespoonfuls of cream or milk. stirring all until the mixture is quite smooth and thick and comes away from the sides of the saucepan. adding (instead of cheese) the parsley and onion. the lemon rind. a little chopped parsley. sprinkle well with parsley. wheatmeal. 4 eggs. Bake from 1/2 an hour to 3/4 of an hour in a moderately hot oven. 1/2 pint of milk. of butter. RICE SOUFFLÉ. of rice. and lastly. 1 dessertspoonful of finely minced spring onions. and salt. RATAFIA SOUFFLÉ. SAVOURY CREAMED EGGS. Stew the rice in the milk with the butter. and cheese. 3 tablespoonfuls of brown breadcrumbs. the sugar. When the rice is tender remove the peel. stir in the flour. adding seasoning to taste. Have ready a buttered Soufflé tin. Turn the mixture into a buttered pie-dish or cake tin. and the lemon peel." Serve hot. and scatter them over the breadcrumbs. 1 tablespoonful of finely chopped parsley. Separate the yolks of the eggs from the whites. and then add the milk. and let all cool. of castor sugar. or flavour with vanilla essence. grease a shallow dish with part of the butter. . pour the mixture into it. cover with breadcrumbs. and 1 oz. of butter. 3 oz. Melt the butter in a saucepan. of cheese. 1 dessertspoonful of Allinson fine wheatmeal. and proceed as in "Sweet Creamed Eggs. Shell and quarter the eggs. and a slice of hot buttered toast. 1/2 dozen hard-boiled eggs. and stir them lightly into the mixture. Allinson fine wheatmeal. 2 oz. and 1 oz. Pour it over the eggs. 1 gill of milk. 1 pint of milk. 2 oz. 6 eggs. 2 oz. sugar. and put the eggs in it. of butter. and serve immediately with stewed fruit. of Allinson fine wheatmeal. sugar to taste. Let it cool a little. Sprinkle with castor sugar. 2 oz. the whites of the eggs whipped to a stiff froth. Whip the whites of the eggs to a stiff froth. 1 oz. mix well. if the latter is used for flavouring. pepper. nutmeg. 1/2 pint of milk. 6 eggs. beat up the eggs. SAVOURY SOUFFLÉ. and serve at once. the grated rind of 1/2 lemon. pepper. Butter the cups as in the last recipe. season with nutmeg. SCALLOPED EGGS. vanilla essence or the peel of 1/2 a lemon. of butter. and bake the Soufflé for 20 minutes in a hot oven. cut the rest of the butter in little pieces. with alternate layers of ratafias. then stir in the yolks of the eggs well beaten. pepper and salt to taste. 1 oz. Make a thick sauce of the milk. Proceed as in Cheese Soufflé. and salt to taste. of ratafias.

sugar and vanilla. 1 oz. and seasoning. of butter. SCOTCH EGGS. stand the cups in a stew-pan with boiling water. of butter. herbs. and season well with pepper and salt. Cover each cup with buttered paper. sugar and vanilla to taste.VINNYS A1 STORE Bake till nicely browned. STIRRED EGGS ON TOAST. or butter for frying. add a dessertspoonful of water for each egg. melt the butter. Pound these well. and mix them together with the breadcrumbs. 1 oz. of butter. Serve with brown gravy. Whip the eggs up well. Place the jam in the centre of the cup. Beat the eggs and pour them into the mixture. and fry it lightly in the butter. Serve hot. SWEET CREAMED EGGS. beat up the eggs with the cream or milk. 1 thin slice of buttered toast. 1 egg. Fill the whites of the eggs with the mixture. shell the eggs. and take the mixture from the fire directly it gets uniformly thick. Keep stirring the mixture with a knife. lemon juice and pepper and salt to taste. stir in the eggs over a mild fire. beat up the eggs. Sprinkle the lemon juice over the spinach. 1 teaspoonful of strawberry or raspberry and currant jam. and serve on a very hot dish. 5 hard-boiled eggs. It should not be allowed to cook until hard. or new milk. on a hot dish. let the tortilla set. 1 breakfastcupful of Allinson breadcrumbs. This quantity will suffice for 3 persons. and mix them with the olives. which . removing the egg which sets round the sides and on the bottom of the frying-pan. 1 Spanish onion. and set the other side. Serve hot. 3 slices of hot buttered toast. and carefully remove the yolks. pepper and salt. STUFFED EGGS. and fry them a nice brown. vege-butter. flavoured with grated cheese. 1 dessertspoonful of finely chopped parsley. some oil. pepper and salt to taste. 4 hard-boiled eggs. 4 eggs. Beat the forcemeat smooth. Butter as many cups as eggs. Place the stirred eggs on the toast. 1 oz. Heat the butter in a fryingpan. and divide the mixture into the cups. 1/2 oz. To each egg allow 2 tablespoonfuls of cream. then turn it with a plate. add the butter and pepper and salt. 4 eggs. reckoning 1 egg for each person. Grate the onion. and pepper and salt to taste. a teacupful of boiled chopped spinach. 1 teaspoonful of powdered sage. of butter. and mix all well. and place the eggs on it. Pour some thick white sauce. pepper and salt to taste. 8 Spanish olives. SPINACH TORTILLA. which should be previously stoned and minced fine. cover them completely with a thick layer of forcemeat. Halve the eggs lengthway.

1 clove of garlic or 2 shalots. and melt the butter. mix them with the tomato juice. pepper and salt to taste. strew this over the eggs. of Gruyère cheese. 4 eggs. stir them with the other ingredients. of fresh tomatoes or a teacupful of tinned tomato. and bake until set. and serve hot or cold. which has been strained through a sieve. tarragon. 1 oz. place it in a larger dish with boiling water in a moderately hot oven. TOMATO EGGS. 1/4 lb. Beat up the eggs. 4 eggs. of butter. Lay them in a buttered pie-dish. Beat the eggs well. of Allinson fine wheatmeal. 4 eggs. Spread the butter on a flat baking dish. whip up the whites of the eggs. and stir until the mixture is thickened and comes away from the sides of the pan. SWISS EGGS. Pour over the eggs. mix it with the parsley. stir in the wheatmeal. and add to them the sweetened water. then the tomato pulp. 1 oz. 1/2 pint white sauce. and bake for 10 minutes. grate the rest of the cheese. Pulp the tomatoes through a sieve. the rind and juice of 1/2 a lemon. and mix it into yolks. pepper and salt to taste. 4 hard-boiled eggs. TOMATO SOUFFLÉ. and bake 15 minutes. serve with fried croûtons round. and tarragon vinegar. and steam the eggs for 10 minutes.VINNYS A1 STORE should reach only half-way up the cups. Serve hot or cold. then proceed as before. place them in a saucepan with boiling water. TARRAGON EGGS. or chop up very finely the shalots. in it. Turn the eggs out on the buttered toast. Batter a cup for each egg. and bake them in a quick oven for 5 to 7 minutes. 1 tablespoonful tarragon vinegar. . 3 oz. and mix them with the butter. WATER EGGS. pepper and salt to taste. Serve the eggs on buttered Allinson wholemeal toast. To each egg take 2 tablespoonfuls of tomato juice. season with pepper and salt. Rub the garlic round a small saucepan. season to taste. 1 teaspoonful of finely chopped parsley. 1 teaspoonful chopped tarragon. and divide into the buttered cups. When the butter is hot. 1 oz. Boil the eggs for 7 minutes. and steam the eggs until they are set—time from 8 to 10 minutes. Boil the sugar and lemon rind and juice in 1/2 pint of water for 15 minutes. Cover each cup with buttered paper. stirring in one yolk after the other. Strain the mixture through a sieve into the dish in which it is to be served. 1-1/2 oz. lay on it some very thin slices of the cheese. pour into a buttered Soufflé pan. have ready the sauce hot. of sugar. and cut them into slices. keeping the yolks whole. of butter. 2 yolks of eggs. On these break the eggs.

then add very gradually 1 tablespoonful of vinegar. milk or bread pudding. A medium-sized boiled cauliflower. salads may be made with endive. 2 or 3 tablespoonfuls of olive oil. or even finely cut raw red or white cabbage. or celery root. and garnish it with nasturtium leaves and flowers. celery. ARTICHOKE SALAD. stone in the kidney or bladder. salt. and vinegar are added as above. and in a gravelly condition of the water and impure condition of the system. Slice the onion and potatoes when . stir it well together. Put some finely shredded lettuce in a glass dish. eat with Allinson wholemeal bread. rheumatism. 3 boiled potatoes. Peel and slice a cucumber. a layer of sliced tomatoes. mustard and cress. 1/4 of a teaspoonful of white pepper. pepper and salt to taste. salt. Add salt and pepper. mix. 3 large boiled potatoes. oil. and vinegar. pepper. also sliced. add pepper. mix together 1/2 a teaspoonful of salt. Put the sliced cucumber into a salad dish. All may use these foods with benefit. Cut up finely the cauliflower and potatoes when cold.VINNYS A1 STORE SALADS These wholesome dishes are not used sufficiently by English people. and then over all put a nice layer of grated cheese. A little mayonnaise is an improvement. 1 large boiled Spanish onion. and supply the system with vegetable salts and acids in the best form. oil. Serve with a dressing composed of equal parts of cream. CUCUMBER SALAD. some mustard and cress. for very few know the value of them. They are natural food in a plain state. Boil potatoes and artichokes separately. Salads are invaluable in cases of gout. cut into slices. stirring it all the time. 1 teaspoonful of parsley. juice of 1 lemon. and pepper and salt to taste. juice of 1/2 a lemon. 2 or 3 tablespoonfuls of oil. ONION SALAD. and 2 tablespoonfuls of olive oil. mix well with the dressing. round lettuces. and two hard-boiled eggs. CHEESE SALAD. In winter. and over this put some young sliced onions. into which had been smoothly mixed a little mustard. watercress. As a second course. and vinegar. and two dinners each week of them with Allinson wholemeal bread will prevent many a serious illness. CAULIFLOWER SALAD. gallstones. but makes it rich. salad oil.

mix well together with the parsley and pepper and salt. SUMMER SALAD. watercress. Eat with Allinson wholemeal bread. mix pieces of watercress with the eggs and tomatoes. 1 lb. and oil to taste. place in a salad bowl with mayonnaise dressing. 2 of salad oil. onions. and lettuce make a good cold salad for the summer. sprinkling pepper and salt in between. a little tarragon vinegar. cucumber. POTATO SALAD (1). tomatoes. turnips. decorate with slices of egg and tomato and tufts of cress. Cold green peas. oil. Garnish the beans with three tomatoes cut in slices and arranged in a circle one overlapping the other. add the lemon juice and oil. Cut the potatoes in small pieces. . 2 spring onions. The quantity of oil should be about three times the amount of the vinegar used. Shred the lettuce. vinegar. and garnish with more watercress. French beans. endive. POTATO SALAD (2). pepper. Boil potatoes that are firm and waxy when cooked. Slice the potatoes. mustard and cress. 1 small beetroot. olives. Mix the vinegar. cut up the onions and olives. 4 medium-sized cold boiled potatoes. SPANISH SALAD. let them soak in 1/2 gill of water. pepper. of cold boiled potatoes. and pepper well together. Put into the centre of the bowl some cold dressed French beans or scarlet runners. SUMMER SALADS. tomatoes. and vinegar. 1 bunch of watercress. some spring onions. 4 tablespoonfuls of vinegar. spring onions. salt. Arrange them in a dish. salt. and mix well once more. These are made from mixtures of lettuce. 1 head endive. 1 large lettuce.VINNYS A1 STORE quite cold. grate a small onion and mix it with these. Garnish with beetroot and parsley. pour over the mayonnaise. 6 hard-boiled eggs. tarragon vinegar. pour it into the salad bowl. carrots. or any other raw or cooked green foods. and add them to the potatoes. and stir it well. salt. and cut them in slices. and cress. and before serving pour over some good mayonnaise. and quarter the eggs. some mayonnaise. add pepper. minced parsley. salt. two hard-boiled eggs. oil. put these into a salad bowl. 2 tomatoes. EGG MAYONNAISE.

POTATO CHEESECAKES. wash. beat up the egg and mix it with the potatoes. 2 lemons. of spinach well cooked and chopped. Fry the mashed potatoes a nice brown in the butter. turn the cakes into the beaten egg and raspings. shelled. 2 eggs. Inside this spread the spinach.VINNYS A1 STORE WINTER SALAD. Serve as hot as possible. 4 oz. seasoning. fill the mixture in a jar and keep closely covered. . Grate the rind of the lemons and pound it well with the sugar in a mortar. flavour with pepper. flour. and 1 of the eggs well beaten. Cut up 1 lb. and a pinch of nutmeg. of butter. some bread raspings. 1 oz. Beat up the second egg. Mix all well. oil. on the top of this. 6 oz. 1 egg. or mustard and cress. salt. and sliced apples or pieces of orange may be advantageously mixed with the other ingredients. add the potatoes very finely mashed. Melt the butter and mix it with the mashed potatoes. POTATO CHEESE. Beat all well together. and place the eggs. 3 hard-boiled eggs. and fry them in oil or butter until brown. 2 tablespoonfuls of Allinson fine wheatmeal. Peel. of butter. 2 oz. 6 oz. Hard-boiled eggs may be cut into slices and added. grate fine 1 onion and mix with these. mustard. of sugar. When oranges are added to a salad the onion must be left out. add watercress. 1/2 a teaspoonful of mustard. of butter. of mashed potatoes. POTATO COOKERY POTATO BIRD'S NEST. 2 lbs. 1 oz. add the cheese. of mashed potatoes. and boiled and sliced beetroot. and form the mixture into cakes. A plateful of mashed potatoes. and seasoning. and fry the mixture like pancakes in oil or butter. when all is very thoroughly mixed. then place it on a dish in the shape of a ring. pepper and salt to taste. flour. and grate the raw potatoes. and vinegar as above. oil the butter and mix this and the lemon juice with the rest of the ingredients. 2 tablespoonfuls of Allinson fine wheatmeal. of grated cheese. pepper and salt to taste. 1 lb. POTATO CAKES 3 fair-sized potatoes. of cold boiled potatoes.

brush them over with a pastry brush dipped in Allinson nut-oil or hot butter and bake them on a floured tin until brown. eggs. of butter. of sugar. form the mixture into balls. and proceed as in "Potato Rolls. of butter. POTATO ROLLS (Spanish). as the success of the dish depends on this. Beat the potatoes well with the yolks of the eggs and the seasoning. pepper and salt to taste. 1 pint of mashed potatoes. POTATO PUDDING. 1 gill of milk. beaten to a stiff froth. and bake it 1/2 hour. pepper and salt. add a little milk if necessary. and seasoning. pepper and salt to taste. seasoning to taste. Add the nutmeg. 1/2 pint of milk. parsley. some Allinson nut-oil or butter for frying. mix it with the mashed potatoes. Beat the butter. POTATO CROQUETTES. whip the yolks of the eggs well with the milk. roll the balls in the egg and breadcrumbs. of potatoes well mashed. make the mixture into rolls. . 1/2 lb. 2 lbs. raspings. 1 oz. 1 oz. of hot mashed potatoes. a little nutmeg. which will take from 10 to 20 minutes. butter. and stir in the other ingredients. the yolk of egg. also the other ingredients. and add this. and egg well together. beat the egg well. the yolk of 1 egg. the yolks of 2 eggs. Serve with brown sauce and vegetables.VINNYS A1 STORE Serve with tomato sauce and green vegetables. turn the mixture into a buttered pie-dish. Beat the butter with a fork until it creams. and a teaspoonful of powdered thyme. 1 egg well beaten. 18 olives. 3 eggs. of butter. 1/2 a saltspoonful of nutmeg. olive. and bake it for 1 hour in a hot oven. 3 tablespoonfuls of Allinson fine wheatmeal. 1 whole egg. Stone the olives and chop them up fine. and the thyme. 1/2 a saltspoonful of nutmeg. 1 lb. and mix it with the mashed potatoes. The potatoes. mix the meal. and a dessertspoonful of finely chopped parsley. mashed potato. and fry a nice brown. of cold mashed potatoes. POTATO ROLLS (BAKED). and last of all the whites of the eggs. 3 eggs. 1 boiled Spanish onion. 3 teacupfuls of mashed potatoes. the rind and juice of 1/2 a lemon. make the mixture into little rolls 3 inches long. 2 oz. and milk should be well beaten separately before being used. season with pepper and salt. add the eggs well beaten." POTATO SALAD (1). Warm the butter until melted. Mix all well. 1-1/2 oz. POTATO PUFF. Chop up the onion fine. Turn the mixture into a buttered pie-dish. mix the potatoes with the butter.

and garnish with watercress and beetroot. Mash the potatoes well with one of the eggs. 1 small beetroot. 1-1/2 lbs. Mash the yolks of the eggs and mix them with the lemon juice. 3 hard-boiled eggs. if such is not handy. 2 hard-boiled eggs. and add this to the dressing. 4 tomatoes. mustard. Make a dressing of the oil. pepper and salt to taste. 1 dessertspoonful of sugar. 2 hard-boiled eggs. mix all together. milk. with a coalshovel made red hot. of butter (or Allinson nut-oil). POTATO SURPRISE. 1 teaspoonful of mustard. Brown the top with a salamander. POTATO SNOW (a Pretty Dish). Turn the mixture into a salad bowl or glass dish. let them soak with 3 tablespoonfuls of water. 1 small onion minced very fine. salt. 1/2 a teacupful of milk. and fry them brown. 1 tablespoonful of finely . 1 pint of mashed potato. mix them with the onion and parsley. Mix the mashed potatoes. pass them through a potato masher into a hot dish. Any good salad dressing may be used. 2 tablespoonfuls of Allinson salad oil. 2 tablespoonfuls of lemon juice and seasoning. Chop the whites of the eggs up fine. or. POTATO SAUSAGES. 1-1/2 pints of mashed potatoes. and dress like any other salad. pepper. 2 eggs well beaten. 2 oz. dressing. 1 oz. 1 breakfastcupful of breadcrumbs. Slice the potatoes. Chop the whites of the eggs up very fine. pepper and salt. add seasoning. and seasoning. and piling it up high. and chopped whites of eggs well together. turn the mixture smoothly into a salad bowl or glass dish. 1 dessertspoonful of finely chopped parsley. and garnish with parsley or watercress and beetroot. 1/2 a saltspoonful of nutmeg. of potatoes. and add this to the dressing. Boil the potatoes till tender. mash the yolks of the eggs quite fine and mix them smooth with the lemon juice. 2 tablespoonfuls of Allinson salad oil. 1 pint of mashed potatoes. pepper and salt to taste. form the mixture into sausages. 1/2 pint of mashed potatoes. POTATO SALAD (2). oil and lemon juice. and arrange alternate slices of egg and beetroot round the base of the potato snow. Slice the eggs and beetroot. and lemon juice to taste. pepper and salt. of butter. 1 teaspoonful of mustard.VINNYS A1 STORE 4 medium-sized cold boiled potatoes. roll them in egg and breadcrumbs. letting the mashed potato fall lightly. POTATO SALAD (MASHED).

POTATOES (CURRIED). 2 eggs. and bake them a nice brown. pour this over the potatoes. butter a mould. POTATOES AND CARROTS. let the potatoes go off the boil. of butter pepper and salt to taste. mix it well with the mashed potato. and add seasoning to taste. to avoid the egg curdling. grease some patty pans. Mix the butter well with the mashed potatoes. of grated cheese. Prepare potatoes as in "Milk Potatoes. add the egg and lemon juice carefully. 1 oz. pepper and salt. 1 oz. of boiled carrots. re-heat the whole again but do not allow it to boil. Mash the potatoes and carrots together. of butter. season with a little pepper and salt. and brown the patties in the oven. POTATOES (MASHED). 1 egg with the juice of 1 lemon. Let the potatoes cook gently until soft. which should be previously smoothed with a little milk or water. Mince the onion very fine and fry it a golden brown in the butter.VINNYS A1 STORE chopped parsley. 6 good-sized potatoes parboiled. turn out. and bake them in a moderate oven until golden brown. flour them well. . bake the whole for 1/2 hour. with little bits of butter on the top of the cakes. 3/4 pint of milk. place them in a greased baking tin. 1 pint of mashed potato. 1 large English onion. smooth the curry powder with a little water. fill them with the mixture. POTATO WITH CHEESE. 1 dessertspoonful of fine wheatmeal. Slice the potatoes into a saucepan and pour the milk over them. and garnish with parsley. 1 oz. form the mixture into cakes. Serve with vegetables and any savoury sauce. beat the eggs well and mix them with the vegetables. 1 teaspoonful of curry powder. POTATOES À LA DUCHESSE. 1-1/2 lbs. spread the butter on the top. some Parsley. fill it with the mixture. 1/2 oz. place 1/2 a tomato in each. beat up. then thicken with the meal. 3 oz. Let all simmer for 2 or 3 minutes. and serve. pepper and salt to taste. salt and lemon juice to taste. add seasoning. Butter 8 patty pans and line them with a thick layer of potato. add lemon juice. of boiled potatoes. and add the butter and seasoning. of butter. a little nutmeg. with a little of the parsley and a dusting of pepper and salt. 1 pint of finely mashed potatoes. 3/4 lb. of butter. Cover with mashed potatoes. Mix all well with the seasoning. POTATOES (BROWNED)." leaving out the parsley.

2 onions chopped fine. of small boiled potatoes. and fried brown. 1 tablespoonful of Allinson wholemeal. taking care not to burn it. Then simmer a few minutes with the capers. onion. butter a pie- . when soft. 3/4 pint of milk. 1 finely chopped English onion to 1 pound of potatoes. then turn them into a basin and pass them through a potato masher back into the saucepan. 1 dessertspoonful of finely chopped onion. of potatoes. and seasoning. add the fried onion and seasoning and a little hot milk. and mash all well through over the fire with a wooden spoon. thickened with Allinson fine wheatmeal. POTATOES (SAVOURY). pepper and salt. and season with pepper and salt. 6 medium-sized boiled potatoes. 1 teaspoonful of vinegar. of butter. Slice the potatoes. Make a sauce of milk. a little Allinson wholemeal. shaking them occasionally to prevent burning. shake the whole well over the fire until thoroughly mixed. Slice the potatoes into the saucepan and let them stew gently for 15 minutes with the butter. Let all simmer until the potatoes are tender. break the eggs into it. beat them well with the vinegar. of butter. add the milk and seasoning. pepper and salt to taste. pepper and salt to taste. 1 breakfastcupful of milk. add a piece of butter the size of a walnut (or more according to quantity of potatoes). 1 oz. Mash all well through. drain them and cut them in slices. and serve very hot. 1-1/2 lbs.VINNYS A1 STORE To mash potatoes well they should be drained when soft and steamed dry over the fire. POTATOES (MASHED)(another way). pepper and salt to taste. 1 oz. 1 clove of garlic. POTATOES (SCALLOPED). 1 dessertspoonful of vinegar. Return them to the saucepan. and when the milk boils add the wheatmeal. adding hot milk as required until it is a thick. 1 lb. and pour them over the potatoes. Boil or steam potatoes in their skins. When the potatoes have been passed through the masher back into the saucepan. Let the potatoes simmer in the sauce for 10 minutes. and serve. Before serving mix into the sauce a spoonful of finely chopped parsley. and serve. 1 tablespoonful of finely chopped capers. add the capers and vinegar. creamy mass. peel and slice them. POTATOES (MILK). Rub the inside of a basin with the garlic. POTATOES (MILK) WITH CAPERS. piece of butter the size of a walnut. boil the potatoes till nearly tender. 3 eggs. Fry the onion a nice brown in the butter. and a little hot milk.

brush over with a little oiled butter. piece of butter the size of a walnut. fill the potatoes. Repeat this until the dish is full. and seasoning. 1/2 teaspoonful of allspice. 1 teaspoonful of powdered sage. of grated Gruyère or Canadian cheese. fill the potatoes with it. allspice. Chop the onion and apple fine and stew them (without water) with the butter. butter. adding a very little milk it the stuffing should be too dry. and bake them until done. When quite tender sift in enough breadcrumbs to make a fairly stiff paste. 1 Spanish onion. over this sprinkle pepper and salt. 1 oz. leaving 1/2 inch of potato wall all round. Serve with vegetables and brown sauce. Serve with vegetables and white sauce. some of the onion. bake the potatoes till tender. brush them over with the rest of the butter (oiled). put into it a layer of potatoes. also a little milk if necessary. 1 large English onion. fill the potato skins. 1/2 lb. Serve with brown sauce. 1-1/2 breakfastcupfuls of breadcrumbs. Halve the potatoes. POTATOES (STUFFED) (1). and put them in the oven until well heated through. pour the milk over the whole. 1 dessertspoonful of sugar. 1 egg well beaten. scoop them out. a piece of butter the size of a walnut. POTATOES (STUFFED)(2). tie the halves together. scoop out most of the soft part and mash it up. POTATOES (STUFFED) (3).VINNYS A1 STORE dish. 6 large boiled potatoes. sugar. and bake them 10 to 15 minutes. tie the halves together. 6 large boiled potatoes. and a little meal. 6 large potatoes. Scoop the potatoes out as in previous recipe. Halve the potatoes as before. adding the egg and seasoning. Mash the scooped out potato well up with the cheese. leaving nearly 1 inch of the inside all round. pepper and salt to taste. POTATOES (STUFFED) (4). pepper and salt to taste. of grated English onions. add the egg. 1 egg well beaten. part of the butter. a cupful of breadcrumbs. POTATOES (TOASTED). 1-1/2 ozs. and seasoning. Halve the potatoes as before. and serve them with brown sauce and vegetables. Make a stuffing of the other ingredients. 1/2 oz. fill them with the mixture. scoop them out. tie them together. Mince the onion very finely and fry it a nice brown with the best part of the butter. 1 ditto of finely chopped parsley. of butter. tie. of butter. mix all up together. 1 egg well beaten. and bake for 1 hour. 6 large potatoes. pepper and salt to taste. pepper and salt to taste. . 1 large apple.

1/2 a teaspoonful of mixed spice. From a health point of view artificial sauces are not good. according to taste). or not at all by those who are troubled with heartburn. BROWN GRAVY. biliousness. This is made as "Wheatmeal Sauce. brush them over with oiled butter. and cook them with the water until quite mashed up. add sugar and spice. Sauces may be useful in more ways than one. When not too highly spiced or seasoned they help to prevent thirst. as it is called. 1/2 lb. dredge in a tablespoonful of Allinson fine wheatmeal. or Herb Gravy must be used with great caution. When foods are eaten in a natural condition no sauces are required. but when food is changed by cooking many persons require it to be made more appetising. and put it over a clear fire. as they supply the system with fluid. of sugar (or more. Rub the apples through a sieve. and serve. Dilute the jam with 1/2 pint of water. Fried Onion Sauce. then add boiling water. Eat with vegetables . 1 gill of water. A little mushroom or walnut ketchup may be added it desired. with pepper and salt to taste. APPLE SAUCE. of apricot jam. place them on a gridiron (if not handy. Brown Gravy. 1 lb. Brown the slices on both sides. and thicken it with the cornflour. Put a tablespoonful of butter or olive oil into a frying-pan or saucepan. This goes well with any plain vegetables. or skin eruptions of any kind. brown this. The use of sauces is thus seen to be an aid to help down plain and wholesome food. boil it up and pass it through a sieve. 1-1/2 oz. in a wire salad basket). and when made with the liquor in which vegetables have been boiled they retain many valuable salts which would otherwise have been lost. but if made as I direct very little harm will result. acidity. and being fluid they cause the food to be more thoroughly broken up and made into a porridgy mass before it is swallowed.VINNYS A1 STORE Cut cold boiled potatoes into slices. APRICOT SAUCE. and when they give up the use of flesh they are often at a loss for a good substitute. Pare and core the apples. SAUCES Flesh-eaters have the gravy of meat to eat with their vegetables. make it hot. 1/2 a teaspoonful of Allinson cornflour. of apples. The water in which vegetables (except cabbage or potatoes) have been boiled is better for making sauces than ordinary water. re-heat. BOILED ONION SAUCE. Serve hot or cold. Can also be served cold." but plenty of boiled and chopped onions are mixed in it. boil the sauce up. cut them up.

CURRANT SAUCE (RED & WHITE). a blade of mace. 1/2 teaspoonful of cornflour. and keep on stirring until it is a brown colour. Leave out the onions. when it boils add the cornflour and vanilla. and seasoning. strain. re-heat it. of butter. of butter. BROWN SAUCE (2). CURRY SAUCE (1)." Add capers. 1 gill of water. Let all simmer 15 to 20 minutes. Chop up the onions. and pour the sauce over the onions. or macaroni with turnips.VINNYS A1 STORE or savouries. carrot. 1 dessertspoonful of Allinson fine wheatmeal. Melt the butter in a frying-pan over the fire. adding the curry and salt. pepper and salt to taste. and stir well. salt to taste. 1 oz. otherwise make as "Wheatmeal Sauce. 1 carrot. BROWN SAUCE (1). Cook the ingredients for 10 minutes. and stew them in 3/4 pint of water until quite tender. 2 ozs. CHOCOLATE SAUCE. Boil the sauce up. 1 oz. and let the sauce simmer for 20 minutes. lemon. strain it through a gravy-strainer. Serve hot or cold. bay leaves. 3 bay leaves. or macaroni batter. stir into it the meal. When . 1 bar of Allinson chocolate. Brown the meal with the butter. 1 good cooking apple. the mace. and cook 10 minutes after adding them. Melt the chocolate over the fire with 1 tablespoonful of water. and serve. Add the lemon juice. the juice of 1/2 a lemon. 1 teaspoonful of curry powder. 1/2 pint of both white and red currants. of sugar. and boil it up before serving. 1/2 a lemon (peeled) cut in slices. If the sauce should be lumpy. and thicken the sauce with the cornflour. add the milk. return the sauce to the saucepan. pepper and salt to taste. of Allinson fine wheatmeal. and seasoning. &c. of butter. add water enough to make the sauce the thickness of cream. Remove the mace. This goes very well with plain boiled macaroni. 2 tablespoonfuls of Allinson fine wheatmeal. 1/2 pint of milk. 1/2 oz. 1/2 a teaspoonful of cornflour. 1/2 teaspoonful of vanilla essence. and apple. 6 eschalots chopped fine. CAPER SAUCE. rub the fruit through a sieve. add the eschalots. Stir in gradually enough boiling water to make the sauce of the thickness of cream. 3 English onions. 1 oz.

add curry. 1 onion. juice of 1/2 lemon. pepper and salt. 1/2 oz. beat it up. 1 even teaspoonful of curry. Boil the milk and water. . 2 tablespoonfuls of Allinson fine wheatmeal. and salt to taste. and let these ingredients cook a few minutes. Add seasoning. Thicken the sauce with the meal. 1/2 oz. it should be dried in the oven and then powdered. 1/2 pint of milk and water. FRENCH SAUCE. and after having allowed the sauce to cool a little. CURRY SAUCE (BROWN). To easily dissolve the saffron. taking care not to curdle the sauce. beat up the egg. brown the meal in the saucepan in the butter. Grate the onion into the water. and seasoning. add it gradually. pepper and salt to taste. a pinch of mint and sage. 1 teaspoonful of Allinson fine wheatmeal. beat the egg up with the lemon juice. and colour with burnt sugar. EGG SAUCE WITH SAFFRON. of butter.VINNYS A1 STORE quite soft rub the vegetables well through a sieve. EGG SAUCE. Fry the onions in the butter until nearly brown. a little burnt sugar. 1/2 pint of water. but do not let it boil. a pinch of saffron. CURRY SAUCE (2). 1 egg. add the sauce to this. EGG CAPER SAUCE. add as much water as required to make the sauce the consistency of cream. add the butter and seasoning. 1 good tablespoonful of vinegar. and thicken with the cornflour. and let it simmer for a few minutes. and serve. Thicken the sauce with the cornflour. and which should simmer a few minutes. but do not allow it to boil." adding 1 tablespoonful of finely chopped capers before the egg is stirred in. 1 English onion chopped fine. of butter. and see that the latter dissolves thoroughly. Heat it up. add the meal. and salt. 3/4 pint of half milk and water. add the curry. taking care not to curdle it. butter. 1 teaspoonful of cornflour. of butter (or oil). return to the saucepan. The same as "Egg Sauce. 1 oz. 1 teaspoonful of Allinson cornflour. strain the sauce. add gradually and gently the egg. and brown. Let the sauce go off the boil. Warm up the sauce again. vinegar. add a little more water if necessary. Let the whole simmer for 5 to 10 minutes. Boil the milk and water with the saffron. 1 egg. 1 teaspoonful of curry powder.

2 eggs. Chop the vegetables up fine. and make into a sauce like brown gravy. 1 teaspoonful of Allinson fine wheatmeal. Stir in the oil very gradually. stirring in a little fresh oil first. and thicken the sauce with the meal rubbed smooth in a little cold water. 2 oz. or eschalots. but start afresh with a fresh yolk of egg. then add the vinegar and seasoning. work them smooth with a wooden spoon. It you follow directions the sauce may curdle. of butter. add salt. turnip. Make like "Brown Gravy. a little thyme. and serve. pepper. butter. and then adding the curdled mixture. adding the thyme. 1/2 teaspoonful each of mustard. Stir the sauce until it boils. When slightly browned add 3/4 pint of water. and proceed as in "Orange Froth Sauce." and add mixed herbs a little before serving. and serve. and salt. drop by drop. which should be quite cold. should this ever happen. MILK FROTH SAUCE. and mustard. 1 dessertspoonful of Allinson fine wheatmeal. Chop fine an onion. Be sure to make it in a cool place. some essence of vanilla or any other flavouring. onion. the yolk of 1 egg. sugar to taste. . 1/2 pint of water. also to stir one way only. Mix the milk. and so on alternately until the sauce is finished. Let all simmer for 1/2 an hour. when the sauce begins to thicken stir in a little of the lemon juice. 1 tablespoonful of vinegar. HERB SAUCE. do not waste the curdled sauce. HORSERADISH SAUCE. and flavouring. boil up. MAYONNAISE SAUCE. each of carrot. flour. 2 tablespoonfuls of grated horseradish. rub the sauce through a sieve.VINNYS A1 STORE 1 oz. 1 dessertspoonful of Allinson fine wheatmeal. FRIED ONION SAUCE. add the salt. 1/2 oz. return it to the saucepan. into which the meal has been rubbed smooth. add Allinson fine wheatmeal. Place the yolks in a basin. cook for two minutes. 1/2 pint of milk. pepper and salt to taste. 1/2 pint of oil. eggs. pepper. fry." MINT SAUCE. Boil the water. continue with the oil. and fry them in the butter. and mix all well. salt to taste. and horseradish for a few minutes. butter. the juice of a lemon.

add to the orange juice enough water to make 1/2 pint of liquid. 1 dessertspoonful of Allinson fine wheatmeal. 1 teaspoonful of sugar. and stir the sauce over the fire until thickened. 2 eggs. 1/2 pint of water. stone and chop 8 Spanish olives. vinegar and salt to taste. ORANGE FLOWER SAUCE Make a sweet white sauce. do not allow the sauce to boil. serve at once. 1 teacupful of water. add them to the sauce. and flavour it with 2 tablespoonfuls of orangeflower water. 1 tablespoonful of sugar. 1 good teaspoonful of mustard. . of butter. 1 gill of water. Mix all the ingredients well. take the juice of both the oranges and add it to the sugar. Smooth the meal with a little water. thicken the sauce. butter and seasoning. and let the sauce soak at least 1 hour before serving. mix this well with the sugar. add this to the juice when hot. add the mustard. add the milk. 1 heaped-up tablespoonful of finely chopped mint. ORANGE FROTH SAUCE. put the mixture over the fire in an enamelled saucepan. Brown the wheatmeal with the butter in the saucepan. pepper and salt to taste. MUSTARD SAUCE. Rub the sugar on the rind of one of the oranges until all the yellow part is taken off. OLIVE SAUCE. 1/2 a teaspoonful of cornflour. 4 large lumps of sugar. 1 dessertspoonful of Allinson fine wheatmeal.VINNYS A1 STORE 1 teacupful of vinegar. Chop the onions up fine. sugar. the eggs previously beaten. let all simmer for a few minutes. ORANGE SAUCE 2 oranges. as it would then be spoiled. and let it cook a few minutes before serving. of butter. and cook them in the water until tender. The juice of 2 oranges. and the flour smoothed with a very little water. 1 teaspoonful of white flour (not cornflour). Mix smooth the cornflour in 8 tablespoonfuls of water. vinegar. and then serve. sugar to taste. and serve. Make a white sauce. and salt. ONION SAUCE. 4 oz. and whisk it well until quite frothy. 1 oz. let it simmer for five minutes. some water. 1/2 pint of milk. 1 large Spanish onion. Serve immediately.

ROSE SAUCE. 2 eggs. 1 onion. remove from the fire. a little nutmeg. Make a white sauce. but do not let it boil. and serve. then strain through a cloth or fine hair sieve. 1 oz. and sugar. let it boil. and proceed as for "Orange Froth Sauce. 1 gill of water. Chop up the onion and fry it a nice brown. Bruise the ratafias and put them in a stewpan with the milk. then rub the sauce through a sieve. RASPBERRY FROTH SAUCE. and flavour with 2 tablespoonfuls of rosewater. RATAFIA SAUCE. add a little more water if the juice is not 1/2 pint." but some finely chopped parsley is added five minutes before serving. This is made as "Wheatmeal Sauce. cut up the carrots into small dice. 1/2 pint of raspberries. and add to it a handful of finely chopped sorrel. SAVOURY SAUCE. and when the milk has cooled a little stir it in carefully. Make a sweet white sauce. sugar to taste.VINNYS A1 STORE PARSLEY SAUCE. return it to the saucepan. beat up the yolk of egg. butter. cook them gently in 1 pint of water with the onion and seasoning until quite soft. the yolk of 1 egg. SPICE SAUCE. 3 carrots. Make a sweet white sauce. 3 oz. . stir again over the fire until the sauce has thickened a little. a teaspoonful of Allinson fine wheatmeal. 1/2 pint of milk. of ratafias. if necessary. SORREL SAUCE. and add 1/2 teaspoonful of mixed spice before serving. flour." This sauce can be made with any kind of fruit juice. pepper and salt to taste. 1 teaspoonful of white flour. then add the eggs. Boil the raspberries in the water for 10 minutes. heat it up and thicken it with the meal. allow it to get cold. let it simmer a few minutes.

WHITE SAUCE (2). Let the sauce simmer for a minute. re-heat. cook for 3 to 4 minutes. rub a little Allinson fine wheatmeal into a paste with cold water. Return the liquid to the saucepan. 1 teaspoonful of sugar. Strain the sauce and return it to the saucepan. of butter. which should he smoothed well with a little cold water. 1/2 a canful of tinned tomatoes or 1 lb. add the lemon juice. Eat with vegetables or savoury dishes. and pour it into a warm sauce-boat. sugar to taste. pepper. juice of 1/2 a lemon. Mix milk and water together in equal proportions. Eat this with vegetables. Cook the mushrooms and onion. thicken it with the cornflour previously smoothed with a . 1/2 oz. cook with water and finely chopped onions. 3/4 pint of milk. pepper and salt to taste. WHEATMEAL SAUCE. add a grated onion. and salt. and boil. then rub them well through a strainer. add the butter. Let the tomatoes cook gently for 10 minutes. in 1/2 pint of water for 15 minutes. a dessertspoonful of Allinson cornflour or potato flour. and let it thicken. a little vanilla essence. let it simmer 2 or 3 minutes. mix the meal smooth in the rest of the milk. and salt. pepper. add a little pepper and salt to taste. TOMATO SAUCE (2). a tablespoonful of Allinson fine wheatmeal. TOMATO SAUCE (1). 1/2 pint of milk. adding the butter and seasoning. and when it boils thicken the sauce with the meal. Mix this with the boiling milk and water. Cut up fresh or tinned tomatoes. WHITE SAUCE (1).VINNYS A1 STORE TARTARE SAUCE. Boil the milk. slice them and set them to cook with a breakfastcupful of water. of butter. thicken with Allinson fine wheatmeal made into a paste with water. For tinned tomatoes a teacupful of water is sufficient. 1 dessertspoonful of Allinson fine wheatmeal. 1 small onion. 1/2 oz. strain it through a gravy strainer. 1 lb. and serve. thicken it with the meal. Add a little butter. 1 dessertspoonful of Allinson fine wheatmeal. pepper and salt to taste. when done rub through a sieve. Boil 1/2 pint of the milk with sugar. If fresh tomatoes are used. of fresh ones. add this to the boiling milk and keep stirring until the sauce has thickened. boil up again. and flavour with vanilla or almond essence. chopped fine. of mushrooms.

2 lbs. of butter. turn out and serve with sauce made of raspberry jam and water. milk. Whip the whites of the eggs to a stiff froth. 3/4 pint of milk. of ground sweet almonds. 1/2 lb. of almond paste. and bake the puddings for about 20 minutes. pepper and salt to taste. 1/4 lb. pour in the rice. 2-1/2 pints of milk. a small piece of butter. sugar to taste. butter a mould. and ratafia flavouring. ALMOND PUDDING (2). Dip the mould into hot water for 1/2 a minute. half fill them. Turn them out on a dish. and thicken the sauce. of ground sweet almonds and a dozen bitter ground almonds. 1/2 oz. cream. let it get cold. 2 tablespoonfuls of sifted sugar.VINNYS A1 STORE little water. add the other ingredients gradually. 3 oz. of ground bitter almonds. and bake in a moderately hot oven until a knitting needle pushed through comes out clean. and serve with the pudding. and butter some cups. if the rice will not turn out easily. warm the butter. Mix well. Have ready a well-buttered pie-dish. APPLE CHARLOTTE. and the eggs well beaten. and add the sugar and 2 tablespoonfuls of cream or milk. and serve with sweet sauce. some raspberry jam. of cooking apples. sugar. PUDDINGS ALMOND PUDDING (1). 1/2 lb. 1 oz. of rice. add sugar and vanilla. 1 teacupful of mixed currants and sultanas. and serve. WHITE SAUCE (SAVOURY). mix the meal smooth with the rest. sift the cinnamon over it evenly. 1 heaped up teaspoonful of . With a spoonful of water make the ground almonds into a paste. ALMOND RICE. of butter. pour the mixture in (not filling the dish more than three-quarters full). mix the almonds with this. Let it cook gently a few minutes after adding the meal. 1 teaspoonful of cinnamon. size of a nut. boil up. 4 oz. 1 good dessertspoonful of Allinson fine wheatmeal. 3 oz. add the butter and seasoning. 2 eggs. and almonds until the rice is quite tender. of castor sugar. mix them lightly with the well-beaten yolks. Cook the rice. butter. Turn the pudding out and serve cold. Bring part of the milk to the boil. which will take from 40 to 50 minutes. 4 eggs.

of pearl barley. and bake the pudding for 1/2 an hour. until the dish is full. finishing with the batter. and chopped fine. Allinson wholemeal bread. vanilla flavouring. of butter. and butter. of cornflour. and boil it in 3 pints of water for 3 hours. 3 oz. When quite tender. add the sugar. then spread a layer of jam. Pare. Soak the barley overnight. serve either hot or cold. BAKED CUSTARD PUDDING. APRICOT PUDDING. 6 sponge cakes. pour in a layer of the batter. 2 oz. Pour the mixture into a wetted mould and bake in a hot oven with a cover over the mould for 1/2 an hour. lemon rind. Stir the mixture over the fire for about 8 minutes. 1 lb. Place a layer of apples over the buttered bread. 1/4 oz. take them off the fire and beat them with a fork. 3 oz. add the fruit picked and washed. the cinnamon. Pour the mixture into a buttered dish. Cut very thin slices of bread and butter. Bake from 3/4 hour to 1 hour. 3 eggs. Rub the cornflour and meal smooth with a little of the milk. beat up the eggs with the sugar. of apples. Put the apricots into a saucepan. then turn it into a basin to cool. When they are soft. of sugar. some raspberry or apricot jam. cored. finishing with a layer of bread and butter. Mix with them the sponge cakes crumbled. bring the rest to boil with the butter. sugar. Serve in the pie-dish with stewed rhubarb. and flavour. 2 oz. 1/2 pint of milk. Have a pie-dish lined at the edge with baked paste. the grated rind of a lemon. BATTER JAM PUDDING. 3 eggs. Beat the eggs up with milk and pour it on the apricots. strain the custard into the dish. and cut up the apples and set them to cook with 1 teacupful of water. Beat up the yolks of the eggs and add them to the cooked batter. and let them simmer with a little sugar for 1/2 an hour. BATTER PUDDING.VINNYS A1 STORE ground cinnamon. pour the milk over. of blanched and chopped almonds. sugar to taste. nutmeg. Turn out. and bake in a slow oven for 1/2 an hour. butter a pie-dish. grate a little nutmeg over the top. Some apples require much more water than others. 1 tin of apricots. and so on. 1 pint of milk. 2 eggs. and the almonds and sugar. Warm the milk. of Allinson fine wheatmeal. . and the apples pared. and repeat the layers of bread and apples until the dish is full. whip the whites of the eggs to a stiff froth and add them to the rest. 2 oz. line a buttered pie-dish with them. 1/2 lb. and bake for 1 hour. put the butter in bits over the top. of butter. core. 1 pint of milk. BARLEY (PEARL) AND APPLE PUDDING. and stir into it the smooth paste.

sweeten and flavour it to taste. Soak the bread in the milk until perfectly soft. sugar to taste. Turn into a buttered mould and steam the pudding for 1-1/2 to 2 hours. BREAD AND JAM PUDDING. and mix them lightly with the rest. Fill a greased pudding basin with slices of Allinson bread. and bake the pudding until the custard is set. 1 quart of milk. make a custard by dissolving 1 tablespoonful of cornflour in 1 pint of milk well beaten. sugar. boil up and pour this over the jam and bread. BREAD SOUFFLÉ. Remove the apples from the saucepan and place them in a pie-dish without the syrup. a little chopped peel. of ground almonds. 4 eggs well beaten. of Allinson fine wheatmeal. beat the mixture up with the yolks of the eggs. then boil for 1 hour covered with a pudding cloth. 5 eggs. pour the custard over the apples. serve immediately. well beaten. of Allinson wholemeal bread. Mix all the ingredients. 5 oz. 6 medium-sized apples. the rind of 1/2 a lemon and some almond or vanilla essence. of currants. 3/4 lb. Mix in lastly the whites of the 3 eggs whisked to a stiff froth. Serve with a sweet sauce. Serve either hot or cold. of sugar. and the hot milk. BIRD-NEST PUDDING. and boil them in 1 pint of water. each slice spread thickly with raspberry jam. 3 eggs. 1 pint of milk.VINNYS A1 STORE 1/2 lb. . mix all thoroughly. let it stand 1 hour. of sultanas. BREAD PUDDING (STEAMED). 4 eggs. 1 teaspoonful of ground cinnamon (or any other flavouring preferred). BELGIAN PUDDING. sweetened with 2 oz. Soak a 1d. turned out of the basin. Beat the eggs well. sugar to taste. of sugar. pour into a mould. 1 pint of milk. BUCKINGHAM PUDDING. Heat the milk and make a custard with the eggs. a little grated nutmeg and zest of lemon. 2 tablespoonfuls of orange or rosewater. of breadcrumbs. of butter (oiled). 1 wineglassful of rosewater. 4 chopped apples. Pare and core the apples. for 1 hour. 1/4 lb. then add 1/4 lb. and let them soak for 1/2 an hour. 1 dessertspoonful of sugar. and the lemon rind added. until they are beginning to get soft. 1 oz. 1 pint of milk. 3 oz. and bake about 3/4 hour. and boil for 2 hours. pour the whole into a well-buttered pie-dish and bake the Soufflé for 1/2 an hour in a brisk oven. add sugar and the rose or orange water. 3 oz. French roll in 1/2 pint of boiling milk. the yolks of 3 eggs. beat the whites of the eggs to a stiff froth.

of ratafias. pour over the mixture the custard of milk and eggs with the flavouring added. add to it 2 tablespoonfuls of raisin wine and pour over the cakes. bake for 1 hour in a moderate oven. Cut the buns in thin slices. Turn it out carefully. sugar to taste. steam the pudding carefully for three-quarters of an hour. 1-1/2 pints milk. 2 oz.. then put in more ratafias and sponge cakes until the mould is almost full. ratafias. Butter a pie-dish with the rest of the butter. cover with a plate. press the ratafias all over it. 8 stale sponge cakes. 4 or 5 sponge cakes. sugar. 1 heaped-up teaspoonful of cinnamon. and mix them all well together. and bake the pudding in a moderate oven for 1 hour. almonds. 4 eggs. and the cinnamon. 3 eggs. Butter a mould and decorate it with the cherries and citron cut into fine strips. and lay in the sponge cakes cut in slices. picked. buns. 3 stale 1d. then fill the basin with layers of sliced sponge cakes and macaroons. CABINET PUDDING (3). scattering a few cherries between the layers. serve with wine sauce. Steam the pudding for 1 hour. or steam for 1-1/2 hours. and sugar. 2 oz. Boil the milk and pour it on the eggs. 1/2 lb. let it cool a little. break up the sponge cakes and fill the mould with layers of sponge cake. 3 eggs. &c. beat the eggs well. and some raspberry jam. and pour over the buns. When the mould is nearly full. 1 pint of milk. taking care not to let the water boil into it. put them in a dish. add to the milk and sugar. and dried. and serve with jam or sauce round it. Butter a mould. 2 oz. 1 breakfastcupful of currants and sultanas mixed. as preferred.VINNYS A1 STORE 1/4 lb. 3/4 pint of milk. a few drops of almond essence. Pour into the mould. Make a pint of custard with Allinson custard powder. of chopped almonds. BUN PUDDING. and sugar to taste. CABINET PUDDING (2). then stand for 2 hours. serve with lemon sauce. well beaten. 2 oz. 2 oz. 2 oz. Cover it with buttered paper and steam for about 1 hour. and jam. ratafias. Soak the bread as directed in above recipe. and serve with sauce. CABINET PUDDING (1). which should be previously well washed. vanilla flavouring. . dried cherries. add it to the rest of the ingredients. eggs and milk as in Bun Pudding. citron peel. of butter. Beat the yolks of the eggs well together and the whites of 2 eggs. Butter a pint pudding mould and decorate it with preserved cherries. add the fruit. Dissolve part of the butter. of Allinson bread cut in thin slices. add sugar and flavouring.

1 heaped-up tablespoonful of cocoa. Smooth the potato flour. 3 eggs. and cocoa with some of the milk. 1/4 lb. 1 egg to a breakfastcupful of the batter. piece of . of grated Allinson chocolate. pour the mixture into a buttered mould. 1/4 lb. add the vanilla essence. of sugar. Boil up the milk and stir over the fire until it comes clean from the sides of the pan.VINNYS A1 STORE CANADIAN PUDDING. whip them well. CHOCOLATE ALMOND PUDDING. Scrape and grate the carrots. of Allinson fine wheatmeal. To use up cold stiff porridge. Pour the mixture into pie-dishes. Let all simmer for 10 minutes. beating the mixture all the time. and sugar to taste. 1/4 lb. then take it out and let it cool. turn out when cold. and steam for 1 hour. taking care not to fill them to the top. 7 oz. 1 oz. 7 oz. add some jam. add the whites of the eggs last. 1/2 pint of milk. bake 1 hour in a buttered pie-dish. Mix the porridge with enough hot milk to make it into a fairly thick batter. first add the yolks to the pudding. CARROT PUDDING. and steam the pudding for 2-1/2 to 3 hours. 1 pint of milk. CHOCOLATE MOULD. 1 teaspoonful of cinnamon. Three large sticks of chocolate. and serve plain. Add sugar to the rest of the milk. and the cocoa. and butter together. add the vanilla and mix it well through. sugar. Turn out and serve hot. Mix the chocolate. flour. 3 eggs. of flour. Break the eggs. of butter. 1 pint of milk. and bake the puddings the same way as almond puddings. of Allinson fine wheatmeal. of Allinson fine wheatmeal. 2 oz. 1 dessertspoonful of vanilla essence. 4 oz. 1 dessertspoonful of vanilla essence. boil it up and thicken it with the smoothed ingredients. Put into a buttered basin. mix in the whites. of Allinson cocoa. CHOCOLATE PUDDING. 2 tablespoonfuls of syrup. 1 quart of milk. wheatmeal flour. 1/4 lb. of ground sweet almonds. 3 large carrots. 8 eggs. of potato flour. the sugar. Beat up 1 or 2 eggs. Place the yolks of the eggs in the pan. the almond meal. of castor sugar. 2 oz. whisk the whites and yolks separately. stirring it well into the batter. 3 eggs. CHOCOLATE PUDDING (STEAMED). add the grated carrots. stir frequently. Pour the mixture into a wetted mould. the whites beaten up stiffly. or with cold white sauce. 1/2 lb. and when they are well stirred in. make a batter of the other ingredients.

VINNYS A1 STORE

vanilla 3 inches long Dissolve the chocolate in 3/4 of the pint of milk, with the rest of the milk mix the wholemeal smooth, add it to the boiled chocolate, and stir the mixture over the fire until it detaches from the sides of the saucepan; then remove it from the fire and let it cool a little. Beat up the yolks of the eggs and stir those in, whip the whites to a stiff froth and mix these well through, turn the whole into a buttered mould, and steam the pudding 1-1/2 hours. Serve with white sauce poured round. CHOCOLATE TRIFLE. 8 sponge cakes, 3 large bars of chocolate, 1/4 pint of cream, white of 1 egg, 3 inches of stick vanilla, 3 oz. of almonds blanched and chopped, 2 oz. of ratafia, 1/2 pint of milk. Break the sponge cakes into pieces, boil the milk and pour it over them; mash them well up with a spoon. Dissolve half the chocolate in a saucepan with 2 tablespoonfuls of water, and flavour it with 1 inch of the vanilla, split; when the chocolate is quite dissolved remove the vanilla. Have ready a wetted mould, put into it a layer of sponge cake, next spread some of the dissolved chocolate, sprinkle with almonds and ratafias, repeat until you finish with a layer of sponge cake. Grate the rest of the chocolate, whip the cream with the whites of eggs, vanilla, and 1 teaspoonful of sifted sugar; sift the chocolate into the whipped cream. Turn the sponge cake mould into a glass dish, spread the chocolate cream over it evenly, and decorate it with almonds. CHRISTMAS PUDDING (1). 1 lb. raisins (stoned), 1 lb. chopped apples, 1 lb. currants, 1 lb. breadcrumbs, 1/2 lb. mixed peel, chopped fine, 1 lb. shelled and ground Brazil nuts, 1/2 lb. chopped sweet almonds, 1 oz. bitter almonds (ground), 1 lb. sugar, 1/2 lb. butter, 1/2 oz. mixed spice, 6 eggs. Wash, pick, and dry the fruit, rub the butter into the breadcrumbs, beat up the eggs, and mix all the ingredients together; if the mixture is too dry, add a little milk. Fill some greased basins with the mixture, and boil the puddings from 8 to 12 hours. CHRISTMAS PUDDING (2). 12 oz. breadcrumbs, 1/2 lb. currants, 1/2 lb. raisins, 1/2 lb. sweet almonds, 1 doz. bitter almonds, 3/4 lb. moist sugar, 3 oz. of butter, 2 oz. candied peel, 8 eggs, 1 teaspoonful of spice, and 1 teacupful of apple sauce. Rub the butter into the breadcrumbs, wash, pick, and dry the fruit, stone the raisins, chop or grind the almonds, beat up the eggs, mixing all well together, at the last stir in the apple sauce. Boil the pudding in a buttered mould for 8 hours, and serve with white sauce. CHRISTMAS PUDDING (3). 1 lb. each of raisins, currants, sultanas, chopped apples, and Brazil nut kernels; 1/2 lb. each of moist sugar, wholemeal breadcrumbs, Allinson fine wheatmeal, and sweet almonds and butter; 1/4 lb. of mixed peel, 1/2 oz. of mixed spice, 6 eggs, and some milk. Wash and pick the currants

VINNYS A1 STORE

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

VINNYS A1 STORE

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

VINNYS A1 STORE

FRUIT AND CUSTARD PUDDING. 2 cupfuls of stewed and stoned plums (or the same quantity of any other fruit), 1 pint of milk, 3 eggs, 1 large cupful of fine breadcrumbs, sugar to taste, 1 teaspoonful of ground cinnamon, and 1 oz. of butter. Mix the crumbs and fruit in a bowl, oil the butter and mix it with the other ingredients, adding the sugar and cinnamon; beat up the eggs with the milk, and mix it with the rest of the pudding; have ready a greased pie-dish, pour in the mixture, and bake the pudding until nicely brown. GIANT SAGO PUDDING. 2 oz. of giant sago, 2 oz. of Allinson fine wheatmeal, 2 oz. of currants, 2 oz. of sultanas, 1 tablespoonful of sugar, 1 quart of milk. Soak the sago in cold water, drain, and cook in a double saucepan, if possible, with 1-1/2 pints of the milk for 2 hours; mix the meal smooth with the rest of the milk, add this, the fruit and sugar, and cook it gently for another 15 minutes: then pour the pudding into a pie-dish, and bake it in the oven until set or slightly brown on the top. GOLDEN SYRUP PUDDING (1). 1/2 lb. of golden syrup, 1 teacupful of sago, 1 lb. of Allinson fine wheatmeal, 1/2 pint of milk, 3 eggs, 2 oz. of citron peel. Soak the sago with the boiling milk until quite soft, adding a little water, if necessary; mix it with the meal and golden syrup into a fairly thick batter; beat up the eggs and mix them well with the other ingredients. Butter a mould, cut and arrange the citron in the bottom of it into a star, pour in the batter, tie a cloth over it, and steam the pudding for 3 hours. GOLDEN SYRUP PUDDING (2.) This pudding is very much liked and easily made. 10 oz. of Allinson fine wheatmeal, 3 eggs, 1 pint of milk, 1/2 lb. of golden syrup. Make a batter with the meal, eggs, and milk; grease a pudding basin, pour into it first the golden syrup, then the batter without mixing them; put over the batter a piece of buttered paper, tie up with a cloth, and steam the pudding in boiling water for 2-1/2 hours, taking care that no water boils into it. If liked, the juice of 1/2 lemon may be added to the syrup and grated rind put in the batter. Before turning the pudding out, dip the pudding basin in cold water for 1 minute. GOOSEBERRY SOUFFLÉ. 3 pints of gooseberries, castor sugar to taste, 1/2 pint of milk, 4 eggs. Stew the gooseberries with 1/2 a teacupful of water until quite soft, adding sugar to taste; rub the fruit through a coarse sieve and place it into a pie-dish; beat the yolks of the eggs well, mix them with the milk previously heated, and pour them over the gooseberries, mixing all well. Bake the mixture in a moderate

2 oz. of ground rice. and mix with it the . Boil the milk. some marmalade or other preserve.VINNYS A1 STORE oven until set. GROUND RICE PUDDING. 1/2 oz. draw the saucepan to the side. of butter. Serve immediately. blanch and drop (or grind) the kernels. 1 pint of milk. a few drops of almond flavouring. GREENGAGE SOUFFLÉ. adding a little castor sugar. 1 quart of milk. then pour the rest of the pudding mixture over the jam. of Allinson fine wheatmeal. 5 oz. When the fruit has been reduced to a pulp mix in gradually the ground rice. Skin and stone the fruit. 1 lb. and let it brown lightly in the oven. Boil the milk and meal as for a blancmange. HASTY MEAL PUDDING (1). stir it into the ground rice. 1/2 a teacupful of water. 2 oz. of Allinson fine wheatmeal. which should have been smoothed previously with the milk. pour the mixture over. add the butter. gently cook the greengages in the water with the kernels and sugar. stirring all the time. 1 egg. spread a layer of jam over it. Soak the sago well in the milk over the fire. 1-1/2 pints of milk. breadcrumbs. 1 oz. well beaten. 4 eggs. 1/2 pint of milk. letting it dissolve. and bake it from 20 to 30 minutes. spread a layer of marmalade or preserve in the bottom of the pie-dish. stirring quickly until it is well cooked and a stiff batter. sugar to taste. and eat the pudding with syrup or jam. 20 greengages. of sugar. some jam or golden syrup. stir frequently. LEMON PUDDING. let it set in the oven. add the eggs. 3 eggs. and serve quickly. sugar to taste. Pour half of the mixture into a pie-dish. 3 lemons. previously smoothed with some of the cold milk. add the butter and let the whole mixture boil up. and bake the Soufflé‚ for 1/2 an hour in a brisk oven. of butter. Let the mixture cook gently for 5 minutes. 4 oz. of butter. 1 pint of milk. let the mixture cool. HASTY MEAL PUDDING (2). 3 tablespoonfuls of ground rice. 8 oz. and when it has ceased to boil add the egg well whipped. add the butter. let it cook for 5 or 6 minutes. flavour with the sugar and almond essence. Pour the mixture into a well-greased dish. 2 oz. draw the saucepan from the fire and stir in the yolks of the eggs and then the whites beaten to a stiff froth. and mix well. turn it into a dish. and any kind of jam. of sago. lay this over the Soufflé‚ a few minutes before it is quite done. Boil the milk and sift the meal in gradually. 3 eggs. meanwhile beat the whites of the eggs to a stiff froth.

sugar. cook gently for 15 minutes. then add the eggs well beaten up. let it boil 1 or 2 minutes and put on one side. 3 oz. Put the pudding into a pie-dish and bake for 1/2 hour. mix all the ingredients thoroughly. LONDON PUDDING. the rind and juice of 1/2 lemon. the sugar. add the eggs. pour in the milk. place in a buttered pie-dish. bake the pudding in a wellgreased dish in a moderate oven until quite set. 3 oz. Boil the milk with the oats. 1 pint of milk. sugar. Let it cool. LEMON TRIFLE. and the grated rind of 2. Boil the milk. Garnish with glacé cherries. steam the puddings 2 hours. MACARONI PUDDING (1).VINNYS A1 STORE breadcrumbs. then pour into a pie-dish and add to the mixture 1 pint of custard made according to recipe given. Boil until the macaroni is quite tender. of lentil flour. 2 eggs. and pour the boiling milk gradually over it. and a little grated nutmeg. butter. 1 large tablespoonful of sugar. 1 oz. MACARONI PUDDING (2). bake for 1/2 hour and serve either hot or cold. Beat the eggs well. butter. and pour over a pint of custard made with Allinson custard powder. stir carefully and bake for 1-1/2 or 2 hours.B. of sugar. 2 oz. of butter. and pour the mixture into 2 well-greased pudding basins. the juice of the 3 lemons. 1/2 pint of milk. and juice. and a piece of butter. when the mixture has cooled a little. well beaten.—This is a most delicious pudding. Prepare over night 1 pint of custard made by using 1 dessertspoonful of Allinson cornflour and 2 oz. 4 oz. 3 oz. sugar. boxes). 3 eggs. of sugar to 1 pint of milk. 2 pints of milk. LENTIL FLOUR PUDDING. let the slices be quite covered with the cream. of macaroni. Next morning add the strained juice of 2 lemons and beat together for 5 minutes. when it is perfectly smooth pour it over slices of Swiss roll which have been laid close together in a glass dish. N. Drain off all the water. smooth the lentil flour with a little water. let it cool for a short time before serving. mixing the lentils well with the milk. Add the butter. of Allinson steam cooked oats (to be obtained from any grocer in 2 lb. of butter and 1 pint of custard made with Allinson custard powder. sugar. lemon rind. which should be boiled in milk until quite tender. macaroni. Stand in a cold place for 2 or 3 hours. and serve them with stewed fruit or white sauce. . Break the macaroni in small pieces and boil it for 20 minutes. 1 oz.

turn it into a glass dish. and for vermicelli pudding the same. 1 lb. and steam for 2 hours. 4 oz. sift the flour and lightly stir it into the butter. and sift sugar over all. 3 eggs. beat in the eggs one by one until well mixed. finishing with a layer of breadcrumbs. 3 apples. Turn out and serve with melted butter sauce. The general rule for milk puddings is to take 4 oz. 1 pint of red currants. Should eggs be added. of Allinson breadcrumbs. of sugar. use 2 oz. whip the cream. of butter. Then put in the peel cut in very fine strips and the sultanas. bake the pudding for 3/4 an hour. Allinson breadcrumbs. Beat the butter and sugar to a cream. of farinaceous food of any kind to 1 quart of milk. of sugar. 3/4 lb. 6 oz. finishing with breadcrumbs and butter. beat up the eggs. 2 oz. of Allinson fine wheatmeal. place a layer of fruit over the breadcrumbs. 4 oz. picked. or for semolina pudding. . 4 oz. and some mincemeat. 1/2 pint of cream. add a little milk if necessary. of butter. remove the cloves from the fruit. spread a layer of breadcrumbs. MELON PUDDING. of melon. then mixed with the pudding before it goes into the oven. with sugar and flavouring to taste. they should be beaten well. mix them with the milk. and bake the pudding 1 hour. 1/2 lb. and mixed. MARLBOROUGH PUDDING. some butter. sugar to taste. Butter a pie-dish well. washed. of mixed peel. 1 pint of raspberries. Place a layer of breadcrumbs in a buttered dish. and so on until the dish is full. adding sugar and the cloves tied in muslin. 1 oz. Put into a well-buttered mould. and stew the fruit 15 minutes. MINCEMEAT PANCAKES. 3 eggs. 6 oz. 1-1/2 lbs. 12 cloves. which should be only three-parts full. of Allinson fine wheatmeal. some sugar and bits of butter. of wheatmeal to 1 quart of milk. 2 eggs. spread the butter in bits over the top. 1/2 pint of milk. of giant sago and 2 oz. The best way to prepare most of these puddings is to let the ingredients gently cook on the top of the stove and then to turn them into a pie-dish to finish them in the oven for 4 hour or a little longer.VINNYS A1 STORE MALVERN PUDDING. of sultanas. MILK PUDDING. according to the heat of the oven. of butter. Most farinaceous milk puddings are improved by the use of Allinson fine wheatmeal with the other ingredients. and pour the mixture over the pudding. the same quantities of wheatmeal and semolina. a little milk. then a layer of the fruit. 1/2 lb. repeat these layers until the dish is full. For instance. 1/2 pint of milk. spread it over the pudding. Peel and cut up the apples and melon.

a pinch of salt. citron. 1/2 lb. fry the pancakes. and bake the Soufflé‚ in a moderate oven until set and lightly browned. cornflour. 4 eggs. Allinson wholemeal bread and butter in thin slices. and milk. let it soak for 1 hour. 1 gill of milk. 2 oz. use to fill a fancy mould. These are very good. sift sugar over it. crush up finely the macaroons and mix well the yolks of the eggs. butter. Mix all lightly together. OMELET SOUFFLÉ (1). butter a mould. 6 macaroons. and eat very short. of currants. fold them up. Mix again. 3 eggs. and finally add the whites of 3 eggs whisked to a firm froth. 1/2 lb. adding 1 tablespoonful of water. of candied cherries. 2 oz. 1 even teaspoonful of cinnamon. NURSERY PUDDING. 1 oz. then add 4 cupful of golden syrup. 4 eggs. Separate the whites and yolks of the eggs. and add the flavouring. pour the custard over the bread and butter. of sultana raisins. well beaten. of soaked sago. mix them well with the milk. butter a mould. sugar to taste. 2 oz. and 1/2 lb. Make a batter of the ingredients. sweeten the milk to taste. turn out carefully. of fine oatmeal. turn out. Whip the whites to a stiff froth. 4 oz. and teacupful of milk. 1 pint of milk. of butter. of Allinson breakfast oats. 1/2 lb. . cinnamon. sugar. a few drops of almond flavouring. and serve with sauce. 1 teaspoonful finely minced citron peel. oil. 3 eggs. steam the pudding for 1-1/2 hours. or vege-butter in the usual way. the fruit. of vege-butter. large enough to be only half full when the mixture is turned into it. the well-beaten yolks of 2 eggs. and sugar. NEWCASTLE PUDDING. 1 dessertspoonful of cornflour. Butter a pudding mould and line it with the cherries. and sugar to taste. Turn out. Mix the Allinson breakfast oats with the soaked sago. beat up the eggs. pour the mixture into it. sugar to taste. 1 pint of milk. add the eggs. OATMEAL PUDDING. and steam for 3 hours. the macaroons. OATMEAL PANCAKES. and serve immediately. of Allinson fine wheatmeal. mix this lightly with the rest of the ingredients. and serve with sifted sugar. and fry the pancakes in butter. of sultanas. fill it with slices of bread and butter. and serve with any kind of sweet sauce.VINNYS A1 STORE Make the batter. Serve with lemon and castor sugar. 6 oz. stir all well. and place a spoonful of mincemeat on each pancake. cover with a cloth. and steam the pudding for 3 hours.

have ready a buttered Soufflé dish. 2 oz. let the milk cool. Wash the rice. beat up the eggs. well beaten.VINNYS A1 STORE OMELET SOUFFLÉ (2). I tablespoonful of orange water. 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. pour the mixture into it. of Patna rice. and tie all in a cloth. When the liquid in the saucepan is near the boil. and sprinkle with sugar. keep stirring the mixture over a gentle fire until it has cooked 5 minutes. stir into it the mixture of egg and cornflour. Peel and slice the oranges and remove the pips. of castor sugar. and add them carefully to the thickened milk. 2 apples. ORANGE MOULD. then arrange the bread and butter in the mould in layers. serve with white sauce. With the rest smooth the cornflour and mix with it the eggs. spreading each layer with marmalade. of sultanas. the sugar and the cornflour (previously smoothed with the milk). some butter. ORANGE PUDDING. 4 eggs and 4 oz. and steam the pudding for 1-1/2 hours. stirring the whole for 10 minutes. The juice of 7 oranges. beat up the eggs with the milk and pour it over the layers. Mix the yolks of the eggs with the orange water. Serve hot or cold. mix it with the other ingredients. time 1-1/2 hours. and thicken it with the cornflour. OXFORD PUDDING. of Allinson wholemeal bread. 3/4 lb. 4 oranges. cored. 1 dessertspoonful of Allinson cornflour. 1 pint of milk. 6 oz. 6 eggs. and mix this lightly with the other ingredients. some orange marmalade. pared. of sugar. 1 pint of milk. cover the mould tightly. turn it into a wetted mould and allow to get cold. pour the custard over the fruit. 1/2 lb. and of 1 lemon. and sugar to taste. 1 tablespoonful of Allinson cornflour. 3 eggs. . then turn out and serve. Let the pudding boil sharply in plenty of boiling water until the rice is soft. whip up the whites of the eggs to a very stiff froth. 3 eggs. ORANGE MARMALADE PUDDING. sugar to taste. let the whole soak for 1 hour. 1/4 lb. cut the bread into slices and butter them. allowing plenty of room for swelling. Add enough water to the fruit juices to make 1 quart of liquid. place the fruit in a pie-dish. and bake the pudding in a moderate oven until the custard is set. Butter a mould thoroughly. and bake the Soufflé about 20 minutes until it is a golden brown and well risen. taking care not to do so while it is too hot. and chopped up. sift sugar over it and serve immediately. of Allinson cornflour. boil the milk. 1 teacupful of milk. 1 teaspoonful of cinnamon. When the mould is 3/4 full.

Put a piece of butter the size of a walnut in the frying-pan. vanilla flavouring. Mix it with the other ingredients. 1/2 pint of milk. some butter. butter. of Allinson fine wheatmeal. 4 eggs. 1 pint of milk. and steam the pudding for 2 hours. and breadcrumbs. 3 or 3 stale sponge cakes. Fry into thin pancakes with vege-butter. and some milk. Make a batter of the above ingredients. fill the centre with the sponge cakes broken into pieces. of raisins. This is a plain pudding which can be eaten instead of Christmas pudding by those who are inclined to be dyspeptic 1/2 lb. 2 oz. and when boiling pour in enough batter to make a thin pancake. 3 eggs. PLUM PUDDING. Butter a mould. then mix all the ingredients together. turn out. of currants. pick and wash the currants and add them to the batter. Mix together the raisins. 6 apples chopped small. 1/2 lb. of sultanas. Make a batter of the meal. Boil the sago in 1/2 pint of milk until soft. 1 breakfastcupful of Allinson breadcrumbs. of Allinson fine wheatmeal. Make the batter the usual way. 4 oz. of sugar. 1 teaspoonful of cinnamon. of wholemeal breadcrumbs. each of white flour and fine Allinson wheatmeal. and 8 well-beaten eggs. 5 or 6 thin cold pancakes. 1/2 lb. some jam. 1 pint of milk. 2 eggs. of butter. 1 teacupful of sago. beat up the eggs. roll them up and cut them across into slices. The above quantity will make 6 or 7 pancakes.VINNYS A1 STORE PANCAKE PUDDING. and mix all well. a pinch of salt. butter for frying. Spread the pancakes with jam. form a circle of slices round the bottom of the mould against the sides. If the mixture is too dry add as much . or vege-butter for frying. adding as much water as the sago will absorb. A 1/4 lb. overlapping each other. of small sago. 2 oz. PANCAKES. 2 eggs. 2 oz. Fry a golden brown. cinnamon. and keep hot in the oven while the other pancakes are being fried. Serve with sauce. adding vanilla to taste. turn it over. 2 oz. Rub the butter into the wheatmeal. sugar. oil. and serve. 3 oz. add them. of Allinson fine wheatmeal. sugar and cinnamon to taste. PANCAKES WITH CURRANTS. PARADISE PUDDING. wheatmeal. pour this over the rest and steam the pudding for 1-1/2 hours. Wash and stone the raisins. Soak the sago over the fire with as much hot water as it will require to soften it. milk and eggs. and work these circles right up the mould. and when browned on the other side fold the pancake over from each side and slip it upon a hot dish. 2 tablespoonfuls of sugar. 4 oz. 1 teaspoonful of cinnamon. the grated rind and juice of a lemon. Turn the mixture into a well-buttered mould.

let it cool. and poured over again. adding a little sugar if liked. sugar and flavouring to taste. and almonds. the bread should be free from crust. 4 oz. Eat with a sweet white sauce. Meanwhile make a custard with the milk. of stoned and stewed prunes. PRUNE PUDDING 1 lb. finishing with bread and butter. Grease a pie-dish and line it with a layer of bread and butter. and bake the pudding 1-1/2 hours. 4 eggs. some Allinson wholemeal bread. orange-water. . of butter. When the poppy-seed has been crushed fairly fine. Heap the prunes on a glass dish and pour the custard round. cinnamon. well beaten. 1-1/2 oz. turn all into a buttered pie-dish. Bake in a moderate oven about 45 minutes. of Allinson fine wheatmeal. adding sugar and a few drops of almond essence. and let them cool. drain this on and crush the seed in a pestle and mortar. pour a little prune juice over. mash them well with a fork or wooden spoon. of prunes or French plums. of sugar. let soak 1 hour. of white poppy-seed. remove the cinnamon. 1 pint of milk. and soak the prunes in 1/2 pint of water over night. adding a little of the milk. a stick of cinnamon (4 inches long). sugar to taste. POPPY-SEED PUDDING. of butter. 3 eggs. 2 tablespoonfuls of orange-water. Scald the poppy-seed with boiling water. POOR EPICURE'S PUDDING. 12 blanched and sliced almonds. Fill a buttered pudding basin with the mixture. and mix this with the mashed prunes when quite cold. sugar to taste. and cover the pie-dish with these. when the prunes are quite tender. 1 pint of milk. add the yolks of the eggs.VINNYS A1 STORE milk as is necessary to moisten all well. PRUNE PUDDING. and the yolks of eggs. and then add carefully the eggs well beaten. 3 eggs. the sugar. Boil the milk with the sugar. then arrange a layer of prunes. Pour the custard over the mixture. 3/4 lb. The pudding will be much improved if all the liquid is poured off once or twice. 3 eggs. 3 oz. Pour the mixture into a wide. remove the stones. tie over with a pudding cloth. beat up the egg in the milk. and serve. Stew them very gently in an enamelled saucepan in the water in which they soaked. of thin slices of Allinson bread and butter. Wash the prunes. and 2 oz. Butter slices of bread on both sides. 1 pint of milk. and entirely cover the milk. and 1/2 pint of milk. and add a little more if needed. Beat the whites of the eggs to a stiff froth. 1 teaspoonful of Allinson cornflour. and the rest of the milk. cornflour. rather shallow pie-dish. 6 oz. add this to the rest of the mixture. and bake 1 hour. butter. beat the whites of the eggs to a stiff froth. 1 lb. let the milk cool a little. mix all well. the thin rind of 1 lemon. and steam 3 hours. meal. and so alternately until the dish is full.

turn the mixture into a buttered pie-dish. yolk of 1 egg. then stir it into the remainder of the milk. raspberry jam. 1 quart of milk. pour the mixture into a buttered pie-dish. when boiling add the wheat from which the water has been strained. SEMOLINA PUDDING. 4 oz. Pour into mould previously dipped in water. Set the milk over the fire. the rind of 1/4 a lemon. Mix the semolina smooth with part of the milk. 1 pint of milk. 1-1/2 oz. 8 oz. Serve cold with stewed fruit or custard. and pour the custard over the rusks. It should turn out brown and firm. of loaf sugar. Take off and mix in quickly the yolk of an egg beaten up with flavouring. let all cook for 10 minutes. 6 oz. a few drops of essence of lemon. 1 teacupful of fine breadcrumbs. 1 quart of milk. and sprinkle it all over with the breadcrumbs. then steam the pudding for 1/2 an hour. 2 eggs. of Allinson rusks. Soak semolina in 1/4 pint of the milk for 10 minutes. Soak the rolled wheat in water for 1 hour. of semolina. taking care not to displace the breadcrumbs. of semolina. and set the mixture aside to cool. let them soak for 1 hour. 1 oz. 1 teacupful of currants and sultanas. bring the rest of the milk to the boil with the sugar and Lemon rind. and stir over a clear fire for 20 minutes. the rind of 1/2 a lemon. let the rice cool a little. and turn the whole gently into the mould. 1 pint of milk. looking like a cake. and mix them with the rice. and until all the milk is absorbed. and press them together. SEMOLINA BLANCMANGE. RUSK PUDDING. then add the fruit. turn out. of rice.VINNYS A1 STORE RICE PUDDING (French). Serve with fruit sauce or stewed fruit. and serve with white sauce. 4 eggs. add sugar. let it gently simmer until quite soft. 1 quart of milk. Beat the whites of the eggs to a stiff froth. of Allinson rolled wheat. Arrange them neatly in a buttered mould. 2 tablespoonfuls of sugar. 4 oz. mix them with the milk. 4 eggs. mix this well with the rice. which must be boiling. a few drops of almond flavouring. and bake until a golden colour. and bake the pudding from 1/2 to 1 hour in a moderate oven. Spread a little jam between every two rusks. 1 tablespoonful of sugar. bake the pudding 1 hour in a moderate oven. ROLLED WHEAT PUDDING. beat up the yolks of the eggs. . boil the rice in the milk with the sugar and lemon rind. Thoroughly butter a pudding mould. beat up the eggs. a very little sugar. Let it cook gently for 1 hour. which has been flavoured with almond essence. mix them with the boiled semolina when it is fairly cool. add the semolina. beat up the eggs. then remove the lemon rind.

beat up the yolks of the eggs. with a little sugar. turn out. Serve immediately. pepper. line it neatly with some of the slices of the sponge cakes. and bake it in a slow oven until set. Smooth the meal in part of the milk. and mix them well with the mixture (remove the vanilla or lemon rind). from which the crust has been removed. lemon rind or vanilla. 3 eggs. pile the froth over the pudding. and bake the mixture until done. of butter. mace. pour the mixture over the pudding. When cold. 4 eggs. stirring all the time. SPONGE DUMPLINGS. 1-1/2 gills of milk. when boiling. a little mace. Then fill the dish with any kind of hot stewed fruit. and serve with custard. remove from the fire to cool. and let it gently cook for 5 to 8 minutes. 1/2 oz. 8 sponge cakes. 1/2 pint of milk. well beaten. Serve with custard or milk sauce. Let the pudding get cold. 2 eggs. of Allinson fine wheatmeal. Spread a layer of jam in a pie-dish. SIMPLE FRUIT PUDDING. that is. 1 even teaspoonful of powdered cinnamon. and at once cover it with a layer of bread. sugar to taste. stir the smoothed meal into it. adding the whites of the eggs. Butter some cups. when a knitting-needle passed through will come out clean. the sugar and cinnamon. press them to the mould to keep them in position.VINNYS A1 STORE SIMPLE PUDDING. grease a mould with the butter. Have ready the whites of the eggs beaten to a stiff froth. take the mixture from the . pepper and salt. and salt to taste. 4 eggs. Slice the sponge cakes lengthways. and fill the mould with alternate layers of sponge cake and jam. 1/2 pint of milk. SPANISH PUDDING. add the eggs. Next spread a layer of apricot jam. of butter. and serve with either custard or white sauce. 1 pint of milk. beat up to a stiff froth the whites of the eggs. and mix them with the rest. Line a plain mould with some slices (about 1/4 inch thick) of Allinson wholemeal bread. gently pressed on to the fruit. turn the mixture over the jam. and turn it out carefully. 1 pot of apricot jam. of Allinson fine wheatmeal. SIMPLE SOUFFLÉ. fill them three-parts full. set the rest over the fire with sugar and a piece of lemon rind or 1-1/2 inch of stick vanilla. Beat up the yolks of the eggs and mix them with the milk. sugar to taste. 1 tablespoonful of Allinson fine wheatmeal. and bake the Soufflé‚ until risen and brown. 1/2 oz. 4 oz. 2 oz. Separate the yolks from the whites of the eggs. Mix the milk and meal perfectly smooth. Stir the mixture over the fire with the butter until it is quite thick and comes away from the saucepan. any kind of jam. mix the wheatmeal with the milk.

of macaroons crushed. almonds. Draw to the side of the fire. 2 oz. Peel them. macaroons. 1 teacupful of water. meal. Let it soak for 1 hour. a little milk. and the yolk of the other. 4 oz. 1 oz. place the rolls into a baking tin. 1/2 pint of cold milk. and bake in a moderate oven until it is a golden colour. Break the egg and beat it slightly. but not too soft. 3 cooking apples. cook them with 1/3 teacupful of water. 1 egg. Pare and core the apples. Bring to a boil. WHOLEMEAL BANANA PUDDING. cinnamon. of sago. when sufficiently cool. add the bananas. 1 egg well beaten. of currants. Serve with white sauce. Turn the mixture into a greased mould and steam the pudding for 2 hours. that they may not break in peeling. scatter bits of butter over the crusts. picked and washed. add vanilla and remove the chestnuts from the fire. and sago. to cool it a little. sprinkle them with sugar and powdered cinnamon. turn the whole into a glass dish. Boil the chestnuts in plenty of water until tender. Serve either hot or cold. either in the oven or in a saucepan. 3 oz. then add the currants. Fill the crusts of the rolls with the mixture. mix well with the tapioca. 1/2 oz. 4 Allinson wholemeal rolls. . and mix all smoothly.VINNYS A1 STORE fire. 1/4 oz. 1/2 oz. 1 lb. Peel the bananas and mash them with a fork. and add some of the breadcrumbs to make the whole into a fairly firm mass. of butter. TAPIOCA PUDDING. Make a batter with the eggs. 1 oz. of ground sweet almonds. of the butter. Cut off lumps with a spoon and drop them into the boiling soup. press the two halves of each roll together. of butter. 2 oz. 2 teacupfuls of Allinson fine wheatmeal. and bake the rolls for 1/2 hour. and cover it with water. of moist sugar. Soak the sago with 1/2 pint of water. and when a little cooled add the yolks. Put the tapioca into a basin. 1/2 pint of milk. 1 tablespoonful of sugar. and milk. cinnamon to taste. simmer the sugar and the teacupful of water for 10 minutes. and simmer till quite soft and clear. VANILLA CHESTNUTS (for Dessert). Halve the rolls lengthways and remove the crumb. Mix all well. 6 bananas. 1/2 lb. and mash them up to a pulp with a wooden spoon. and 1 tablespoonful of sugar. sugar. until it has absorbed all the water. of chestnuts. Add the milk and sugar. of tapioca. 3 eggs. 2 eggs. sugar to taste. 1 gill of cold water. STUFFED SWEET ROLLS. pour into a greased dish. then add the chestnuts. Allow all to cook gently until the syrup browns. soak the crusts for a few minutes in a little cold milk when the stuffing is ready. of sugar. vanilla to taste.

pepper and salt to taste. roll out and use. 3 oz. and roll the paste up. each of Allinson breakfast oats and Allinson fine wheatmeal. and add them to the mixture. 1/2 lb. and roll it out. The old-fashioned way of making it is with white flour. and a little cold milk. meal and oats. of butter. add enough water to the paste to keep it together. some milk. Mix the ingredients as in (3). 3 oz. milk. of Allinson fine wheatmeal. add enough milk to moisten the paste. Sift a little white sugar over. mix them with the meal. Serve with baked potatoes. of butter into the meal. (1) 1 lb. add the strained lemon juice and flavouring. and bake for about 30 minutes in a moderate oven. 4 oz. of sugar. add enough cold water to make a stiff paste. YORKSHIRE PUDDING. and sauce. of Allinson fine wheatmeal. Mix the meal and mashed potatoes. &c. (3) 1/2 lb. a little cold water. Scatter a few bits of butter on the top. and serve hot or cold. and roll out as required. and mix well together. PIES PIE-CRUSTS. adding pepper and salt. and bake in a quick oven. (5) (Puff crust). puff paste. beat the eggs well. a little cold milk (about 1 cupful). rub in the butter and the oil. 3 oz. 4 eggs. of Allinson fine wheatmeal. Whip the eggs well. . 2 oz. and bake the pudding for 1 hour. 1 pint of milk. the juice of 1 lemon. of fine breadcrumbs. 2 oz. green vegetables. beat in the eggs one at a time. of Allinson fine wheatmeal. 2 eggs. roll up again and repeat about 3 times. moisten the paste with milk. Border a pie-dish and line with paste. of butter. and make a batter of the eggs. 4 eggs. 1 lb. put in the mixture. of Allinson fine wheatmeal. mixing it with a knife.VINNYS A1 STORE WINIFRED PUDDING. (2) 1/2 lb. mixing with a knife only.. spread with more butter. of butter. Pour the mixture into a shallow Yorkshire pudding tin. a little cold water. 2 eggs. of mashed potatoes. of Allinson breadcrumbs. 6 oz. 1/2 lb. roll it out. 1 oz. roll out and use. Rub the butter into the meal. Pour sufficient boiling milk over the breadcrumbs to soak. adding enough cold milk to make a firm paste. Beat the butter and sugar to a cream. of butter. spread the paste with some of the other butter. flavouring. until all the butter is used up. which has been previously well buttered. Rub the butter into the meal. roll it out again. of butter. (4) 1/2 lb. Try this way. of butter. 1 lb. Use for pie-crust. 1 tablespoonful of oil. Rub 1/2 lb.

vege-butter. Mix the milk with the ground rice. CHOCOLATE TARTS. and sweetened if necessary. 1 pint of milk. 1 dessertspoonful of orange-water. 2 oz. fill with the almond mixture. and roll the paste out and use. 1/2 oz. line a greased plate with it. Make a blancmange. let cool a little and stir in the eggs. of ground rice. 4 eggs. &c. For the crust either of the recipes given for pie-crusts may be used. bitter ground almonds. as it would make the crust heavy. like prunes. bake the tart 1/2 hour in a moderate oven. and the sugar. 1 oz. bake them. 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. 3 oz. and bake until the crust is done. Pound the almonds well together with the orange-water. in the usual way. of Allinson fine wheatmeal. of Allinson chocolate (grated). of sweet ground almonds. and bake them 10 minutes. stir the mixture over the fire until it thickens. 3 oz. and it the tart is made with a top crust only. cherries. cover it with a crust. of the milk. 5 oz. place a spoonful of jam on every tartlet. add to it the chocolate smoothly and gradually. raspberries. as the same rules apply to all. and the fruit tarts can be made either open. of ground rice. (7) 1 lb. only very little juice should be used. a few drops of almond essence. Line 8 or 10 little cheesecake tins with a short crust. and 1 pint of milk. beat the egg and mix it well with the almonds. 1 gill of cold milk. apple-rings. with a bottom crust only. castor sugar. make the meal and butter into a paste with a little cold water. of sago. 2 oz. fill them with the blancmange mixture. . and serve cold. 1 dessertspoonful of sugar. moisten with the milk (taking a little more than 1 gill if necessary). dried apricots. Let the sago swell out over the fire with milk and water. like strawberries. 3 oz. of Allinson fine wheatmeal. TARTS Special recipes for every kind of fruit tart are not given.VINNYS A1 STORE (6) 1/2 lb. Mix the fruit with the necessary sugar. ground rice. Summer fruit. BLANCMANGE TARTLETS. mix it with the meal and butter. well beaten. 1 egg. 6 oz. these should first be stewed till tender. then place as much of the fruit as is required into your tart. and flavouring. with top and bottom crust. or with a top crust only. 3 oz. 1 teaspoonful of sugar. any kind of jam preferred.. If an open tart is made. and pour the cooled custard into it. of Allinson fine wheatmeal. When any dried fruit is used. and gooseberries need not be previously cooked. CHEESECAKES (ALMOND). of butter. grease some patty pans. of butter. and allowed to cool. Roll out and use according to requirements. currants. 1/2 oz. Rub the butter well into the meal.

LEMON TART. fill it with the above mixture. 3 eggs. Steam or bake the apples till tender and press them through a sieve while hot. LEMON CREAM (for Cheesecakes). 1 lemon. or some vanilla essence. 1/4 lb. juice of 8 lemons. sugar to taste. mix the wheatmeal and cornflour smooth with the rest of the milk. of butter. beat the yolks of the eggs. 1 quart of milk. add to them the milk. piece of vanilla 3 inches long. powdered sugar. and let it set in the oven. line a dish with paste. mix them well through with the rest of the ingredients. adding a little castor sugar. Bring 1-1/2 pints of milk to the boil. whip the whites of the eggs stiff. of butter. and bake the pie for 1/2 hour in a quick oven. Line the tins with short paste. Moisten the cornflour with a little of the water. of butter. line a flat dish or soup-plate with pastry. 1 lb. Put the ingredients into a double boiler and stir over a slow fire until the cream is the consistency of honey. Put about 1 tablespoonful of the mixture in each tin. of sugar. Mix well together. the juice and rind of 1 lemon. and then pour it . add the butter. of Allinson's fine wheatmeal and 1-1/2 oz. adding the vanilla spliced and the sugar. 1 oz. of Allinson fine wheatmeal. the grated rind and juice of 1 lemon. Thicken the mixture with the cornflour. 1 oz. TREACLE TART. 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. 6 yolks of eggs. lemon juice and rind.VINNYS A1 STORE MARLBOROUGH PIE. of golden syrup add 1 breakfastcupful of Allinson breadcrumbs. let it simmer for a few minutes. sugar to taste. 1 oz. 1 teacupful of milk. pour the mixture into this. 6 good-sized apples. 2 oz. 2 eggs. some short crust made of 4 oz. add the mixture to the boiling milk. fresh butter. and let the mixture cool. and add all these to the apples and butter. stir all well for 8 to 10 minutes. heap the froth over the pie. BLANCMANGES BLANCMANGE. of Allinson cornflour. sugar. 4 whites of eggs. grated rind of 2 lemons. 1 dessertspoonful of cornflour. 2 oz. To 1 lb. bake in a quick oven. and some paste for crust. beat up the eggs. and bake the tart 3/4 of an hour. then set aside to cool. cover the tart with thin strips of pastry in diamond shape.

VINNYS A1 STORE into one or two wetted moulds. 2 tablespoonfuls of Allinson cornflour. 2 oz. and let it boil with the rind of the lemon in it. stir in the mixture of eggs. and keep all stirring over the fire for 2 minutes. 1 quart of milk. 2 oz. Allow it all to boil for a few minutes. Have the whites of the eggs beaten to a stiff froth. turn out and serve with stewed fruit or jam. of N. Make a little custard to pour over the blancmange— 1/2 pint of milk. 1 oz. Have ready the whites of the eggs beaten to a stiff froth. of cornflour. Pierce the ends of 4 or 6 eggs. and beat up well with the mixture. Take the juice of the oranges and lemon and the grated rind of the latter. of sifted Allinson fine wheatmeal. and let the contents drain away. and cocoa. BLANCMANGE EGGS. 7 oranges. and cocoa. Put the water in an enamel saucepan. ORANGE MOULD (1). and pour the mixture into wetted moulds. of Allinson cornflour. When cold gently peel off the shells. When the liquid over the fire boils. BLANCMANGE (CHOCOLATE). some water. of Allinson fine wheatmeal. whisk in the yolks of the eggs. and 1 oz. Mix the cornflour. and serve. mix it lightly with the rest. then pour into a mould. Set the greatest part of the milk over the fire. then fill them with the hot blancmange mixture. Serve on a glass dish nicely arranged with stewed fruit or jam. Stir the mixture into the boiling milk. Make a blancmange with 1 pint of milk. and smooth it with the cold milk. BLANCMANGE (LEMON) (a very good Summer Pudding). 4 oz. of sugar. of Allinson cornflour. ORANGE MOULD (2). sugar to taste. flour. wheatmeal flour. 1 pint of water. then add sugar and the juice of a lemon. and essence of lemon. Add the vanilla essence. beat up the yolks and add them to the cornflour and juice when those are smooth. pour the mixture into a wetted mould. 1 good dessertspoonful of vanilla essence. when cold. This makes an excellent custard. leaving enough to smooth the cornflour. cornflour. Rinse the shells with cold water. stir it well through. cocoa. 4 eggs. Turn out when cold and serve when required. 2 eggs. 1 oz. Add enough water to the juice to make 1 quart of liquid. . 4 oz. a little sugar. 1 lemon. Turn it out. stirring very frequently. and let it all simmer for 8 to 10 minutes. 1 lemon. and let it get cold.F. sugar to taste. When boiling. add the cornflour mixed with a little cold water. Set that over the fire to boil (keeping back a 1/4 of a pint for mixing the cornflour smooth). Separate the yolks of the eggs from the white. and add the sugar. and juice.

and serve. 4 eggs. serve in custard glasses or poured over sponge cakes or macaroons. and sugar. When boiling thicken it with the cornflour. 1 pint of cream. when it should be a smooth paste. stir them into the thickened chocolate very gradually. remove the mixture from the fire to cool slightly. and not too firm. then remove the vanilla. Beat the whites of the eggs to a very stiff froth. Use the whites of 3 eggs to 2 large bars of chocolate. put this and the sugar into the cream. add the milk. Put 1-1/2 pints of this over the fire with the sugar. essence of vanilla. Split the vanilla. Add enough water to the fruit juice to make 1 quart of liquid. which should be smoothed with the rest of the liquid.VINNYS A1 STORE The juice of 7 oranges and 1 lemon. and fill up with whipped cream. and mix the chocolate with it. add a little castor sugar. 6 oz. Dissolve the chocolate in a few tablespoonfuls of water. vanilla. CREAMS APRICOT CREAMS. This is . Pour all into a wetted mould. sugar to taste. 1 quart of milk. whip this with the whites of eggs until stiff. vanilla to taste. stir it quite smooth. 2 inches of vanilla pod. whip up the eggs and stir them carefully into the mixture so as not to curdle them. Mash the fruit gently. sugar to taste. Stir well over the fire for 5 to 8 minutes. of Allinson chocolate. the whites of 4 eggs. let it get cold. Serve in a glass dish. CHOCOLATE CREAM (French) (1). smooth paste. Sprinkle the fruit with sugar to make the juice drain more freely. 6 oz. of sugar. 4 oz. and melt it in a little enamelled saucepan with very little water. Break the chocolate in pieces. beat the eggs well. CHOCOLATE CREAM. Place a good teaspoonful of apricot jam in each custard glass. 1 quart of blackberries. put it into a hair-sieve and allow it to drain. Set the chocolate aside until quite cold. and flavour with Allinson vanilla essence. whip the cream and mix with the juice. stirring both well together until the chocolate is well mixed with the froth. turn it out. and 4 eggs. and stir the whole over the fire. taking care not to allow it to boil When well thickened let the cream cool. 1 tablespoonful of Allinson corn flour. stirring it over the fire until a thick. It the cream is not found sweet enough. of Allinson cornflour. 1 dessertspoonful of castor sugar. white of 2 eggs. When boiling thicken the milk with the cornflour. 1/2 pint of cream. some apricot jam. BLACKBERRY CREAM.

Dissolve the chocolate over the fire with 2 tablespoonfuls of water. and very dainty. as this would curdle it. of Allinson chocolate to 1/4 pint of cream. macaroons. EGG CREAM. more paste and cream. jar of cream. taking care not to let it boil.VINNYS A1 STORE easily made. a little cinnamon. letting it boil up for a minute. RASPBERRY CREAM. Proceed as in "Blackberry Cream." MACAROON CREAM. sugar to taste. 2 oz. 1 quart of raspberries. and mix all to a smooth paste. this will not require any additional sugar. but take care not to let it boil. Lay a little of the macaroon paste roughly in the bottom of a glass dish. Proceed exactly as in "Orange Cream. CHOCOLATE CREAM (WHIPPED). of sugar (according to taste). The juice of 3 lemons and the rind of 1. then 1 or 2 spoonfuls of the cream. return the whole over a gentle fire. The yolks of 6 eggs. set aside and let it cool a little. some water. of sifted sugar. or in a glass dish poured over macaroons. then cover with 1 spoonful of cream put on roughly. Take the juice of the oranges and the juice and grated rind of the lemon. of sugar. let it get quite cold. place in a bowl. 1/2 pint of cream. let this get hot. put the mixture into a saucepan over a sharp fire. white of 1 egg. 6 oranges. 4 to 6 oz. whip to a stiff froth. beat the eggs well. LEMON CREAM. Beat up all the ingredients. mix the cornflour smooth with a spoonful of cold water. fill into glasses and serve at once. keep stirring continually until the cream thickens. 1 dessertspoonful of cornflour. Take a 6d." . 2 oz. When cold. 7 eggs. Pound 1-1/2 doz. juice of 1 lemon. serve in custard glasses. and whisk it till quite frothy. adding the sugar to it. 7 eggs. add 1 or 2 spoonfuls of milk. and when the liquid has cooled mix them carefully in with it. ORANGE CREAM. 1/2 pint of water. Add enough water to the fruit juice to make 1-1/2 pints of liquid. and then mix it with the cream previously whipped stiff. and thicken the fruit juice with it. 1 lemon. 1 dessertspoonful of cornflour. 6 oz.

let it boil up for a minute. Add sugar to taste and whatever flavouring might be desired. this latter giving the cream its name. Boil the milk with the sugar and almonds. Quantity of good thick cream according to requirement. 1/2 lb. WHIPPED CREAMS. then let it cool. smooth the cornflour with the rosewater and stir it into the boiling milk. of macaroons. arrange the macaroons and ratafias on a shallow glass dish. Put the cream and milk over the fire." SWISS CREAM. 1 quart of milk. Whip it well with a whisk or fork until it gets quite thick. and sugar to taste. always stirring. Lay 6 sponge cakes on a glass dish. sugar to taste. and soak them with any fruit syrup. remove the vanilla. Proceed as in "Blackberry Cream. sugar to taste. let the cream cool a little. smooth the cornflour with a tablespoonful of cold milk. stir the mixture over the fire until it has thickened and let it simmer 2 minutes longer. as the cream might curdle.VINNYS A1 STORE RUSSIAN CREAM. pour it into a glass . of ratafias. in hot weather it should be kept on ice or standing in another basin with cold water. 2 oz. CUSTARDS ALMOND CUSTARD. and sugar to taste. 1 quart of strawberries. vanilla. When whipped cream is used to pour over sweets. it must be split and as much as possible of the little grains in it rubbed into the cream. 1 wineglassful of rosewater. 1 tablespoonful of Allinson cornflour. leaving out 3 of the whites of the eggs. then add 1 pint of blancmange. Beat up the eggs. mix it with the milk and cream when nearly boiling. This makes a delicious dish. &c. 1/2 pint of cream. When nearly cold cover the top with ratafia biscuits and decorate with angelica and cherries. a piece 1 inch long is sufficient for 1/2 pint of cream. then pour it over the biscuits and serve cold. 1/4 lb. The white of 1 egg to 1/4 pint. flavour it with stick vanilla. which are to be beaten to a stiff froth.. adding a piece of vanilla 2 inches long. 1/2 pint of cream. taking care not to curdle them. 1 dessertspoonful of Allinson cornflour. Let the milk cool a little. stirring occasionally. stir over the fire until the custard is nearly boiling. ground almonds. then stir in the eggs very gradually. 6 eggs. 1/2 pint of milk. STRAWBERRY CREAM.

sweeten it with sugar. keep stirring it until quite melted and a rich brown. Peel. When the sugar is melted and browned stir into it about 2 tablespoonfuls of hot water. place it in the oven. stirring all the time. Gradually stir the caramel into the hot custard. 6 eggs. put it over a brisk fire in a small enamelled saucepan. it is therefore important to bear in mind that the milk should first be heated. taking care not to be scalded by the spluttering sugar. Pour the custard into a buttered pie-dish. CARAMEL CUSTARD. 1 pint of custard made with Allinson custard powder. Serve with stewed fruit. 1 quart of milk. and serve. of castor sugar for caramel. and pile the whipped whites of the eggs on the top of the custard just before serving. CUP CUSTARD. Then pour the custard into the tin on the caramel and stand the tin in a larger tin with hot water. Use vanilla pods to flavour—they are better than the essence. Put the dry castor sugar into an enamelled saucepan and let it melt and turn a rich brown over the fire. Meanwhile heat the milk near boiling-point. bake lightly. 1 quart of milk. Heat the milk until nearly boiling. Allow it to get cold. 8 large apples. sugar and vanilla to taste. sugar. and flavouring to taste. and add any kind of flavouring. Let it cool. 4 eggs. and add the vanilla and sugar. sugar. Whip up the eggs. and lemon juice." Take 4 oz. stew till tender and rub through a sieve. Make the custard as in the recipe for "Cup Custard. BAKED CUSTARD. Beat the eggs well while the milk is being heated. moist sugar to taste. cut and core the apples and put into a lined saucepan with the water. and let it run all round the sides of the tin. Then pour the caramel into a mould or cake-tin. 6 whole eggs or 10 yolks of eggs. stir carefully into them the hot milk. Then cautiously add 2 tablespoonfuls of boiling water. when cold put the fruit at the bottom of a pie-dish and pour the custard over. If the milk and eggs are mixed cold and then baked the custard goes watery. of castor sugar. 1-1/2 pints of milk. and bake in a moderately hot oven for about 20 minutes or until the custard is set. turn out. 1 dessertspoonful of sugar. and mix them carefully with the hot milk. 1/2 lemon and 4 oz. and serve in custard glasses. CARAMEL CUP CUSTARD (French). Whip up the eggs. grate a little nutmeg over the top. and bake it in a moderately hot oven until set. BAKED APPLE CUSTARD. half a teacupful of water and the juice of half a lemon. and the juice of 1/2 lemon. .VINNYS A1 STORE dish. so as not to curdle the eggs. and serve cold.

stir it often while cooling to prevent a skin forming on the top. prick well with a fork and bake carefully. adding the cinnamon. pour the custard into a jug. This is an excellent plan. and continue stirring the custard until it is well thickened. for directly the water ceases to boil it cannot curdle the custard. When the custard is done place the jug in which it was made in a bowl of cold water. When the custard has been standing over night. Mix the milk with the wheat (which should be fresh). 4 eggs. Put the contents of the packet into a basin and mix to a smooth. FRUMENTY. sugar to taste. 1 quart of milk. then pour into custard glasses and grate a little nutmeg on the top. CUSTARD IN PASTRY OR KENTISH PUDDING PIE. 2 oz. Stir the . If the milk is nearly boiling when mixed with the eggs. beat up the eggs and gradually mix them with the rest. Keep stirring the custard with a wooden spoon. 8 eggs should be used. it saves eggs. of lump sugar and 1 packet of Allinson custard powder. boil the remainder of milk with sugar to taste and 1 oz. boil the remainder of milk with the sugar. the custard will only take from 5 to 10 minutes to finish. &c. thin paste with about 2 tablespoonfuls of the milk. then pour into the pastry case. split a piece of the pod 3 or 4 inches long. the sugar and fruit. and let all cook gently over a low fire. When all is mixed. CUSTARD (ALLINSON). adding only a little at a time. and as soon as the custard begins to coat the spoon remove the saucepan from the fire. or the milk can first be thickened with a dessertspoonful of Allinson cornflour before mixing it with the 6 eggs.. 1/2 pint of ready boiled wheat (boiled in water). Sweeten the milk and let it come nearly to boiling-point. and let it soak in the milk for 1 hour before it is set over the fire. which should be placed in a saucepanful of boiling water. so as not to curdle the eggs. so as to extract the flavour from the vanilla. Carefully stir the milk into the beaten eggs. grate a little nutmeg on the top and bake till of a golden brown. and the custard tastes just as rich as if more eggs were used. or the custard can be used with Christmas or plum pudding instead of sauce. Serve in custard glasses. Mix 1 dessertspoonful of flour with the contents of a packet of Allinson custard powder. custard powder. 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. and when quite boiling pour quickly into the basin. Should the custard be required very thick. taking great care not to curdle them. it should be well stirred before using. of butter and when quite boiling pour on to the custard powder.VINNYS A1 STORE which is alcoholic. serve either hot or cold. 1/4 lb. Line a pie-dish with puff paste. stir quickly for a minute. of sultanas and currants mixed. although it is hot enough to finish thickening it. or put in a glass dish and serve with stewed or tinned fruits. then fill the case with a custard made as follows. 1 pint of milk or cream. stir occasionally until quite cold. Remove the vanilla pod and pour the custard into glasses. stirring thoroughly. when the mixture is nicely thickened remove it from the fire and let it cool. stirring frequently. a stick of cinnamon. or in a glass dish.

and serve with or without stewed fruit. 1 tablespoonful of sugar. which should have been allowed to become cold before being mixed with the fruit. This can be made from any kind of acid fruit. Serve in a glass dish with sponge fingers. 3 eggs. then turn it into a bowl and let it become cool. N. 1/2 lb. then rub them through a sieve. pour it over them and sprinkle some ground almonds on the top. of green gooseberries until the skins are tender. of macaroons. and is as good cold as hot. The wheat should be fresh and soaked for 24 hours. put into a lined saucepan with sugar to taste and half a small teacupful of water. and when the custard is cool enough not to crack the dish. substituting sharp apples for the gooseberries. . of castor sugar stew 1 lb. stew gently until perfectly tender. let it boil for 5 minutes.VINNYS A1 STORE frumenty over the fire. Pour this into the lined pie-dish and bake 25 or 30 minutes. 4 oz. beat all together for a minute to mix well. 1 dessertspoonful of Allinson cornflour. and stir the custard over the fire until it thickens. Serve cold. Serve hot or cold. and carefully stir in the milk (which should have been allowed to go off the boil) without curdling it. flavour it well with vanilla. of castor sugar.B. and when quite cold add 1 pint of custard made with Allinson custard powder. Add 1/4 lb. rub through a sieve. placing it in a jug into a saucepan of boiling water. Boil the milk and stir into it the cornflour smoothed with a little of the milk. add the mashed gooseberries in small quantities. when the custard is cool pour it over the macaroni. of butter melted and dropped in gradually whilst the mixture is beaten. Make some good puff paste and line a pie-dish with it. make a custard of the rest of the milk and the other ingredients. add sugar and vanilla to taste. and add a little water it needed.—Apple fool is made in exactly the same way as above. and then cooked from 3 to 5 hours. 2 oz. GOOSEBERRY CUSTARD. serve in the pie-dish. and lastly the whites of the eggs whipped to a stiff froth. Arrange the macaroons in a glass dish. mix 1 tablespoonful of Allinson cornflour to a smooth paste with cold milk. gently stirring it all the time. of Allinson macaroni. Top and tail 1 pint of gooseberries. MACARONI CUSTARD. whip up the eggs. 1 even dessertspoonful of Allinson cornflour. add it to the milk when boiling. sugar and vanilla essence to taste. 1 quart of milk. vanilla to taste. With 1/2 lb. GOOSEBERRY FOOL. 6 eggs. when quite tender place it on a glass dish to cool. putting a double row round the edge. Boil the macaroni in 1 pint of milk. then put in the wellbeaten yolks of 6 eggs. but do not allow to boil. MACAROON CUSTARD. Scald 1 pint of milk.

Mix the fruit. and slice the apples. Beat up the eggs. set aside to cool. APPLE CAKE . ground cinnamon and sugar to taste. add them carefully after the fruit juice has somewhat cooled. if necessary add a little more water. red currants. 1-1/2 pints of raspberries. STRAWBERRY CUSTARD. as the eggs would curdle. RASPBERRY CUSTARD. Add enough water to the fruit juices to make 1-1/2 pints of liquid. of butter. cherries. and very delicious. of sugar. of sugar. Serve cold in custard glasses. There should be 1 quart of juice. when it boils thicken it with the cornflour. 6 oz. 1 dessertspoonful of Allinson cornflour. of fresh strawberries. prepare 1 pint of custard with Allinson custard powder according to recipe given above. and thicken the liquid with it when boiling. then set it aside to cool. and serve on buttered toast. or in a glass dish poured over macaroons or sponge cakes. 1 lb. Remove the stalks from 1 lb. when it boils turn in the apples and fry them until cooked. and while still hot pour carefully over the fruit. of apples. Set this over the fire with the sugar. 1/2 pint of red currants. with strawberries. and then proceed with the custard as in the previous recipe. You can make a fruit custard in this way. and 1 dessertspoonful of Allinson cornflour. gradually stir into them the thickened liquid. The juice of 6 oranges and of 1/2 a lemon. This is a German sweet. meanwhile smooth the cornflour with a little cold water. and let it cook from 5 to 10 minutes with 1 pint of water. place them in a glass dish and scatter over 2 tablespoonfuls of pounded sugar. (which should be an enamelled one) so as to cool the contents a little. heat the butter in a frying-pan. 2 oz. sprinkle with sugar and cinnamon. core. strain the juice well through a piece of muslin or a fine hair-sieve. 6 oz. 6 eggs. but do not allow it to boil. stir the custard over the fire until it thickens. add the sugar and reheat the liquid. 7 eggs. Beat up the eggs. Set aside the saucepan. return the juice to the saucepan. Pare.VINNYS A1 STORE ORANGE CUSTARD. APPLE COOKERY APPLES (BUTTERED). or any juicy summer fruit. and just before serving (which must not be until the custard has become quite cold) garnish the top with a few fine strawberries.

for the home-dried apples are superior in flavour to any bought apple-rings or pippins. and as much cold water as is required to make a smooth paste. 4-1/2 oz. bake for 3/4 hour in a moderate oven. sift the sugar and cinnamon over the apples. until the apples have become a pulp. repeat the layers. APPLE DUMPLINGS. placed in the oven well spread out. dry place. 1 heaped-up teaspoonful of cinnamon. beat up the egg and add it.VINNYS A1 STORE 6 oz. the juice of 1/2 a lemon. APPLES (DRYING). Those who have apple-trees are often at a loss to know what to do with the windfalls. . of butter. and dried. then place on it a layer of apple mixture. 1 egg. 1 stick of cinnamon about 3 inches long. When the apples are quite dry. In the evening (before the dew falls). slip the cake off the tin. and cut up the apples. a little cold water. make 2 incisions in the crust. cut away the cores and all the worm-eaten parts —for nearly the whole of the windfalls are more or less worm-eaten. the almonds. of good cooking apples. 4 oz. arrange them in close rows on the paste point down. The apples come down on some days by the bushel. and it is impossible to use them all up for apple pie. and Allinson bread and butter cut very thinly. finishing with slices of bread and butter. Whilst cooking is going on they will dry nicely on sheets of paper on the plate-rack. of castor sugar. on the cool kitchen stove. they should be taken indoors and spread on tins (but with paper underneath). 2 lbs. lemon juice. cover the apples with it. or jelly. when cold sift castor sugar over it. Next day they may again be spread in the sun. each of Allinson fine wheatmeal and white flour. APPLE CHARLOTTE. and will probably be quite dry in the course of the day. of currants and sultanas mixed. roll out thinly the rest of the paste. Pare. The apples will be found delicious in flavour when stewed. An excellent way to keep them for winter use is to dry them. previously picked. and 3 oz. and the currants and sultanas. Pare. and serve. Rub the butter into the meal and flour. fill them into brown paper bags and hang them up in an airy. and bake the cake until brown in a moderately hot oven. 1-1/2 lbs. Peel your apples. and add sugar. of apples. and cut the apples into thin divisions. I have dried several bushels of apples in this way every year. but one is well repaid for it. spread them on large sheets of paper in the sun. remove the cinnamon. washed. and if the oven is only just warm. and line a flat buttered tin with it. The good parts cut into thin pieces. core. 2 oz. roll out the greater part of it 1/4 inch thick. puddings. of course they require frequent turning about. and extra care must then be taken that they are neither scorched nor cooked on the stove. cut into pieces. It gives a little trouble. Should the weather be rainy. and stew them with a teacupful of water and the cinnamon. sugar to taste. leaving 1 inch of edge uncovered. mix all well and allow the mixture to cool. both in the sun and on the stove. of chopped almonds. which is when the outside is not moist at all. the apples must be dried indoors only. turn up the edges of the bottom crust over the edges of the top crust. and most acceptable when fresh fruit is scarce. core. butter a pie-dish and line it with thin slices of bread and butter.

APPLE FRITTERS. a little lemon juice if liked. or butter. and fry the pancakes in the usual way. and 2-1/2 oz. 1 teaspoonful of ground cinnamon. 1-1/2 lbs. dip the apple slices into the batter and fry the fritters until golden brown. of Allinson fine wheatmeal. 1/2 lb. add sugar and cinnamon to taste. of loaf sugar to each pint of juice. It may take from 2 hours to 3 hours in boiling.VINNYS A1 STORE Core as many apples as may be required. put in the apples. Boil the liquid. 1/2 lb. and cut them into rounds 1/4 inch thick. and gently stew the fruit with a teacupful of water and the cloves until quite tender. then the cream. and sprinkle over them the cinnamon and 4 oz. and boil them in the water until tender. 3 good juicy cooking apples. Wash and cut up the apples. Make the batter as directed in the recipe for "Apple Fritters. stone the dates. drain them on blotting paper. adding sugar to taste. roll it out. 6 cloves tied in muslin. until the jelly sets when cold if a drop is tried on a plate. Pare. 1/2 pint of milk. sugar to taste. and cut up the apples. and wrap each apple in it. 1 pint of water to each 1 lb. 1/4 pint of cream. APPLE JELLY. or boil them the same time in plenty of water. make a paste for a short crust. Serve with cream or sweet white sauce. 3 eggs. skimming carefully. serve cold with sponge-cake fingers. meal. and the eggs well beaten. of dates. and the juice of 1 lemon to each quart of liquid. Have a frying-pan ready on the fire with boiling oil. make a paste of the meal. of Allinson fine wheatmeal. of apples. which should be boiling. Pare and core the apples. gradually mix in the milk. placing the dumplings in the water when it boils fast. line a pudding basin with the greater part of it. of butter or vege-butter. butter and a little cold water. 6 oz. when sufficiently cooked. and cut up the apples. remove the cloves. APPLE PUDDING. Pare. APPLE FOOL. APPLE PANCAKES. of sugar—a little . then pour them into a jelly bag and let drain well. 2 lbs. 3/4 pint of milk. Bake the dumplings about 30 or 40 minutes in the oven. Fill the holes with a mixture of sugar and cinnamon." peel 2 apples. take 1 lb. make a batter with the milk. of apples. mix them with the batter. core. and cut them in thin slices. and keep them hot in the oven until all are done. and sugar to taste. and rub the fruit through a sieve. vege-butter. roll the paste out. core. and a little sugar. of apples.

butter. mix the sugar and cinnamon. Pare. cover the apples with the rest of the paste. 3/4 pint of milk. of apples. let the fruit cool. put the mixture into a wetted mould. 2 oz. roll it out and line a round. 1 teaspoonful of ground cinnamon or the rind of 1/2 lemon (which latter should be removed after cooking with the apples). and fill the hole where the core was with it. meanwhile have the apples ready. APPLE PUDDING (Nottingham). to which the cinnamon is added. and press the edges together round the sides. . 6 oz. cook them in a few spoonfuls of water to prevent them burning. mark it nicely with a fork or spoon. If enough paste is left. eggs. 1 heaped up teaspoonful of ground cinnamon. pared. core. Pare. and bake the pudding for 2 hours in a moderate oven. of sago. and meal. lay a thin strip right round the dish to finish off the edge. 2 lbs. APPLE SAGO. and cut up. and a little water. make a paste of the meal. when nearly done add the currants. let all cook gently for a few minutes or until the sago is quite soft. and brush the paste over with white of eggs. pour it over the apples. and 4-1/2 oz. and 1 oz. and sugar to taste. of chopped almonds. flat dish with it. and sugar. APPLE TART (OPEN). 3 eggs. Wash the sago and cook it in 1-1/2 pints of water. adding sugar and lemon juice. of butter. so as to make a kind of trellis arrangement of the pastry. 1 lb. and sweeten the sauce to taste. only just enough to keep from burning. of apples. each 1 inch from the other. Serve with white sauce or custard. cinnamon. cut the rest of the paste into strips 3/8 of an inch wide. almonds. Core the apples. 12 oz. tie a cloth over the basin and boil the pudding for 2-1/2 to 3 hours in a saucepan with boiling water. sugar to taste. when quite soft rub the apple through a sieve. and cut in pieces the apples. cored.VINNYS A1 STORE more should the apples be very sour. put the apples into a buttered pie-dish. and cut up the apples. and lay them over the apples in diamond shape. sultanas. or Allinson fine wheatmeal. of butter. of Allinson wholemeal. 6 baking apples. 1-1/2 lbs. of sugar. APPLE SAUCE. let all simmer together until the apples have become a pulp. cook them in very little water. and bake the tart for 3/4 hour. 2 oz. the juice of a lemon. make a batter of the milk. 1 cupful of currants and sultanas. core. sugar to taste. just enough to keep the apples from burning. turn the apple mixture on the paste. melt the butter and mix it into the batter. a teaspoonful of ground cinnamon. 5 oz. Rubbing the sauce through a sieve ensures the sauce being free from pieces should the apple not pulp evenly. of good cooking apples. stew them in very little water. when they are quite soft rub them through a sieve and mix them with the cooking sago. and turn out when cold.

1 oz. there must be from four to six parts of carbonaceous or heat and force-forming matter to one of nitrogen. for bread is the staff of life.VINNYS A1 STORE APPLES (RICE) 2 lbs. nitrogenous. remove the lemon rind before serving. the juice of a lemon. previously melted. or which supplies to the body those elements that it requires. EVE PUDDING. cored. lemon juice. core. The average composition of wheat is this:— Nitrogen Carbon Mineral Matter Water 12 72 4 12 . and from two to four per cent. of apples. at one time our prisoners were fed on it alone. and inquiring into their properties. for as a nation we eat daily a pound of it per head. Peel. or until quite tender. if the apples are not sour. We consume more of this article of food than of any other. and sliced. and sugar. and sultanas (washed and picked). Not many years ago books treating of food and nutrition always gave milk as the standard food. 5 eggs well beaten. sugar to taste. also a certain bulk of innutritious matter for exciting secretion. let all simmer gently for 1/2 hour. 1/2 lb. a layer of nitrogenous matter directly under this. and many of the other things we eat are garnishings. and suitability. and. of currants and sultanas mixed. and this is as it ought to be. sugar. Boil the rice in 3 pints of water with the lemon rind. of rice. It is said we cannot live on bread alone. the grated rind and juice of 1 lemon. composition. and mineral matter in definite quantities. the sultanas. but this is untrue if the loaf is a proper one. the rind of 1/2 lemon (or a piece of stick cinnamon if preferred). A perfect food must contain carbonaceous. of sultanas. People are now concerning themselves about the foods they eat. and in best proportions. of butter. of butter. BREAD AND CAKES THE ADVANTAGES OF WHOLEMEAL BREAD. and an inner kernel of almost pure starch. and the butter. tie with a cloth. and 2 oz. 1/2 lb. 4 oz. and steam the pudding for 3 hours. and for carrying off the excess of the biliary and other intestinal secretions with the fæces. each of apples and breadcrumbs. butter. and chop small the apples. for separating the particles of food so that the various gastric and intestinal juices may penetrate and dissolve out all the nutriment. A grain of wheat consists of an outer hard covering or skin. the lemon juice and rind. if too dry add a little more water. sugar to taste. and 1/2 lb. whip up the eggs and mix them well with the other ingredients. and of all grains wheat is the one which is nearest perfection. pared. One food that is now receiving a good deal of attention is bread. Nowadays we use a grain food as the standard. currants. and so it is for calves and babies. then add the apples. mix them with the breadcrumbs. of mineral matter. turn the mixture into a buttered mould. and the peasantry of many countries live on very little else. and we ought to be sure that this is of the best kind.

or ammonia and hydrochloric acid. warm the butter and milk slightly. raisins. BUNS (1). work it quite stiff with dry meal. and then finely ground. 2 oz. Turn the mass out on a meal-besprinkled board and leave to cool. 1/4 lb. Besides taking part in this composition. 1/4 lb. it must follow that wholemeal bread must be best for our daily use. evidence on every side shows. then add the eggs well beaten. 1 lb. when thoroughly mixed. pour into a buttered tin. being in a great measure insoluble. and from this bread should be made. passes in bulk through the bowels. 4 oz. pour this on the flour. When ground. or vege-butter. 1 lb. as in fermentation some of the starch is destroyed. must never be used for raising bread. 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. Mix the flour. Wholemeal bread comes nearer the standard of a perfect food than does the wheaten grain. the butter and eggs well together. When cool enough to knead. brown sugar. take a portion off. mix with the milk. The girdle is to be swept clean after each bannock. brush the tops over . sugar. butter. 1/2 teacupful of milk. To ensure fine grinding. A small quantity of salt may be used. make into buns. roll it as thin as a wafer. assisting daily laxation—a most important consideration. raisins. nor must anything be added to the flour. otherwise it gives a bitter flavour to the loaf. stirring it constantly to prevent lumps till the mixture is quite thick and almost unstirrable. Put 1/2 pint of milk into a saucepan allow it to boil. sugar. candied peel. all other things being equal. set it to rise by the fire for 1/2 hour. and more cheerful than those who do not. The next question is. 1/4 lb. soda. 1 teacupful of milk. mix it smoothly with the yeast. and tartaric acid. 2 eggs. The grain should be first cleaned and brushed. If brewer's yeast is used it must be first well washed. 1 oz. currants. of this the French variety is best. BARLEY BANNOCKS. salt. and then using the resulting flour for bread-making. candied peel (cut in thin strips). when done on one side. currants. it is always advisable to kiln-dry it first. stirring well together till it is all moistened. turn and cook on the other. and bake in a moderate oven for 2 hours. a little salt. and thus the proportion of nitrogen is slightly increased. 1/2 lb. currants. BUN LOAF. stronger. Allinson wholemeal flour. Eat hot or cold with butter. then sprinkle in barley meal. flour. nothing must be taken from it. sugar. as these substances are injurious. 1/4 lb. and bake it on a hot girdle. the bran. and passed over a magnet to cleanse it from any bits of steel or iron it may have acquired from the various processes it goes through. That such is the case.VINNYS A1 STORE --100 === From this analysis we observe that the nitrogenous matter is to the carbonaceous in the proportion of one-sixth. French yeast. those who eat it are healthier. butter. The only ferment that should be used is yeast. or other chemical agents. otherwise it adds an injurious agent to the bread. 4 eggs. but not much. and currants in a basin. Mix the flour. which is the composition of a perfect food. and affect the human system for harm. set to rise by the fire for 10 minutes. or soda and hydrochloric acid. 1/2 lb. If wheat is such a perfect food. Baking powder.

add the sugar. 1/2 lb. then knock gas out of dough and leave 1/2 hour more. fruit. place on warm greased tin. prove 15 minutes and bake in moderately warm oven for 20 minutes. or vege-butter. butter. BUNS (PLAIN). 6 oz. and bake for from 15 to 20 minutes in a quick oven. stir the flour in gradually with the sugar. vege-butter. Warm the butter without oiling it. 2 lbs. and mix the ingredients well together. and bake in a slow oven for 3 1/2 hours. 2 lbs. beat well together. roll it out very thin. shape buns. flour. and bake from 10 to 15 minutes. smooth paste. 6 oz. sugar. wholemeal flour. beat it with a wooden spoon. pour in the mixture. BUNS (2). 1/2 lb. fine wholemeal flour. sugar. Allinson's wholemeal. add the buttermilk and pour on the flour. and bake on tins in a quick oven for 10 minutes. 1/2 lb. then mix in the melted butter and make up into a dough with the meal and currants. leave well covered up in a warm place for 45 minutes. BUTTERMILK CAKES. stamp it into biscuits. 2 lbs. 1 pint buttermilk. Mix the meal well with the salt. mix thoroughly. BUTTER BISCUITS. prick them out with a fork. CHOCOLATE BISCUITS. divide into 24 pieces. 1/2 pint milk. make the milk lukewarm. butter a cake tin. butter. currants. and bake in a brisk oven for from 20 to 30 minutes. 12 oz. sugar. then the meal. Allinson wholemeal flour. 1 egg. beat the dough well for 10 minutes. 2 oz. then stir in the meal and make into a stiff. 1 egg (not necessary). Allinson's wholemeal. Warm water and milk to 105 degrees. butter. which should be warmed. 1 lb. cut into cakes.VINNYS A1 STORE with egg. 1 teaspoonful salt. 1 oz. 1/2 pint milk. dissolve sugar and yeast in it and stir in the meal. Beat the butter to a cream. roll it out. 1/4 lb. 5 oz. Keep in warm place for 45 minutes. yeast. candied lemon peel. sugar. 15 drops essence of lemon. pinch of salt. Then have ready 1 3/4 lbs. 1 pint buttermilk. 1/4 pint milk. 1 oz. BUTTERMILK CAKE. . put into patty pans. 1/4 lb. 2 lbs. sprinkle currants round. beat up with it the egg and lemon and stir to the flour. and milk. Dissolve the butter in the milk. make bay of meal. currants. 1/2 pint water. stir the sugar and salt with the ferment till dissolved. Melt down vege-butter to oil.

of powdered chocolate. . 1/2 lb. and bake them in a moderate oven a pale brown. The cake can be iced when done. Mix the ingredients. 1/4 lb. 3 dessertspoonfuls of sugar. cocoa. thick. of cocoa. and cut. 3 tablespoonfuls of orange water. of butter. 1 dessertspoonful of ground cinnamon. a little milk. Mix together 1/2 lb. add the sugar. of castor sugar. 1 oz. Work 4 oz. Proceed as in recipe of "Madeira Cake. Proceed as in recipe for "Madeira Cake. Whip the white of the eggs to a stiff froth. then the cocoanut. COCOANUT DROPS.VINNYS A1 STORE 2 oz. and cinnamon as flavouring. Place little lumps of the mixture on the rice wafer paper. 1 dessertspoonful of vanilla essence. Add to the butter mixture. of castor sugar. 1/2 lb. 2 breakfastcupfuls of wheatmeal. add a 1/4 lb. and bake on a shallow tin or plate in a quick oven. of butter. 1/2 lb. add the sugar." adding the cocoa and flavouring with vanilla. 1 dessertspoonful of vanilla essence. 1-1/2 oz. 1/2 lb. Prick the biscuits. of Allinson cocoa. of Allinson fine wheatmeal. of fine wheatmeal. of sugar. roll the paste out 1/4 in. Mix all together. when cold. 1/2 lb. the whites of 3 eggs. CHOCOLATE CAKE (2). 2 oz. 1/2 lb. 1/2 lb. and a little milk. and proceed as in the previous recipe. of castor sugar. into diamond-shaped pieces or triangles. of white sugar. of butter. vanilla. CHOCOLATE CAKE (1)." and bake in a fairly hot oven. cut out with a biscuit cutter. 2 whites of eggs beaten to a stiff froth. 3 eggs. CINNAMON MADEIRA CAKE. as in recipe for "Macaroons. of ground sweet almonds. 1/4 lb. a heaped tablespoonful of cocoa. of currants and sultanas mixed (washed and picked) 5 eggs. adding a little milk to moisten the paste. Beat the whites of the eggs to a stiff froth. of fine wheatmeal. 5 eggs. 2 oz. Bake 16 minutes in a moderate oven. mix it well. of castor sugar. 1/2 lb." adding the fruit. the white of 4 eggs. and drop in biscuits on white or wafer paper. 1/4 lb. 2 teacupfuls of grated cocoanut. COCOANUT BISCUITS. CHOCOLATE MACAROONS. of butter to a cream. of desiccated cocoanut. and almond meal.

6 oz.VINNYS A1 STORE COCOANUT ROCK CAKES. whip up the white of the egg stiff.). very light and digestible. turn the mixture into it. and milk. and bake the loaf for 1-1/2 hours in a hot oven. and the wellbeaten eggs. of oatmeal. mix with the yolks. and beat in meal to make brittle and hard. put the cakes on a hot stove. shake meal plentifully on the board. same of castor sugar. some jam and marmalade. CORNFLOUR CAKE. of fine wholemeal flour. CRACKERS. work it a little with the backs of your fingers. and having sprinkled this too with meal. beat well. 3 eggs. Rub the butter into the meal. 6 oz. of butter. of wheatmeal. yeast. 1 egg. of desiccated cocoanut. of cornflour. DOUGHNUTS. 1/4 oz. add the sugar. DYSPEPTICS' BREAD. and bake for 1 hour in a moderately hot oven. 2 quarts Allinson wholemeal flour. castor sugar. CRISP OATMEAL CAKES. 1 lb. 3 oz. cut it in shapes. and mix it well into the batter. and whisk all together for 25 minutes. turn the dough on to it. if you wish them to resemble baker's crackers. 3 tablespoonfuls of sugar. 1 lb. 1 egg. a scant 1/2 pint of milk and water. separate the yolks of eggs from the whites and beat separately for a 1/4 of an hour. 1 cupful butter. a little cold milk. cocoanut. 1 teaspoonful of cinnamon. Rub thoroughly together with the hand. and lastly the flour. and when they are a little brown on the underside. and mix this with the meal into a thick batter. take them off and place them on a hanger in front of the fire in order to brown the upper side. of butter or oil (1 tablespoonful of oil is 1 oz. 1/2 lb. and add only just enough milk to make the mixture keep together. Grease and heat a bread tin. 1 gill of cold milk. Beat up the yolk with the milk and water. 2 oz. enough lukewarm milk to moisten the dough. cream the butter and sugar. butter. then pinch off pieces and roll out each cracker by itself. 1 teaspoonful salt. when this is done they are ready for use. Mix. of Allinson wholemeal. then the whites. and wet up with cold water. 4 eggs. meal. This is very delicious bread. 6 oz. Make a dough of the butter. Roll the dough out to the thickness of a crown piece. and bake in a quick oven. 9 oz. Put small lumps on a floured baking tin. 1-1/2 lbs. Separate the yolk from the white of the egg. Dissolve the .

When cold cut into finger lengths or squares. lay it on a tin. Let it rise 1-1/2 hours in front of the stove. and bake 1 hour in a moderate oven. 1 lb. Roll out and cut the jumbles into any shape desired. 2 oz. and moisten with a little rosewater. of butter or vege-butter. Whisk the ingredients thoroughly. and when the cake is cold cover it with the mixture. yolks and whites beaten separately. When risen roll it out 1/2 in. Put the mixture in a well-greased tin. mix all the dry ingredients together. of butter into 1-1/4 lbs. of sugar. as much milk as required to moisten 1/4 lb. LEMON CAKES. of wheatmeal. of castor sugar. LIGHT CAKE. and 1 tablespoonful of orange-or rosewater. JUMBLES. &c. Bake in a gentle oven. mix all the ingredients. and eggs to a cream. 2 heaped teaspoonfuls of ground ginger. lastly the milk. of butter. bake about 20 minutes in a quick oven. add the fruit. of sultanas. 1 lb. ICING FOR CAKES. of sugar take 2 whites of eggs. the grated rind of a lemon. 2 lbs. of castor sugar. Rub the butter into the breadcrumbs. 2 oz. sifted fine. add the other ingredients. of butter. 6 oz. of Allinson wholemeal . adding the dissolved yeast and enough milk to make the dough sufficiently moist to handle. At the last add the whites beaten to a stiff froth. Eat warm. Set the cake in the oven to harden. A good lunch cake may be made by rubbing 6 oz. 1 saltspoonful of salt. 1/2 pint of milk. To 8 oz. sugar. but do not let it remain long enough to discolour. Put into a well-greased tin. Rub the butter into the meal. and cook them in boiling oil or vege-butter until brown and thoroughly done. and mix all the ingredients well together. of wheatmeal. close up the dough. yolks. cut out round pieces. Beat the butter. 3 eggs.. of brown breadcrumbs. ground almonds. GINGER SPONGE CAKE (a nice Cake for Children who do not like Gingerbread). Cream the butter. and when baked cut into diamond squares.VINNYS A1 STORE yeast in a little warm milk. thick. 1/2 lb. 1/4 lb. place a little jam or marmalade in the middle. add gradually to the butter. 1/2 lb. 1/2 gill milk. forming the dough nuts. 1 lb. 3 breakfast cups of Allinson wholemeal flour. and 2 well-beaten eggs. sugar. 1/2 lb. roll the mixture out thin. of butter. well beaten. LUNCH CAKE. 3 eggs. 1 breakfast cup of sugar. and lukewarm milk.

Bake for 1-1/2 to 2 hours. ORANGE CAKES. as it is also called. Knead into a dough. place a couple of pieces of sliced almond on each. a few sliced almonds. of ground bitter almonds. and bake them in a quick oven from 30 to 40 minutes. drop little lumps of the mixture on the wafers. Butter and serve hot. butter. of castor sugar. Beat up the yolks of 4 eggs with a teacupful of milk. and bake them in a quick oven until they are set and don't feel wet to the touch. the meal and the flavouring. whisk well. allowing room for the spreading of the macaroons. Well grease and sprinkle with flour some baking sheets. 4 oz. of mixed peel cut small. and pour the mixture into a greased cake tin. and 1/2 lb. Whip the whites of the eggs to a stiff froth. 6 oz. . and mix all well together. of fine wheatmeal. add the sugar. MACAROON. 3 oz. 6 oz. "wafer paper"). which can be obtained from confectioners and large stores. Half fill small greased tins with this mixture. 5 eggs. Beat 1 egg. If the macaroons brown too much. Line a cake tin with buttered paper. add the sugar. flavouring to taste. 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 2 oz. of castor sugar. OATMEAL FINGER-ROLLS. and bake the cake in a moderate oven from 1 to 1-1/2 hours. and bake until brown on both sides. Use equal parts of medium oatmeal and Allinson fine wheatmeal. and bake 15 minutes in a moderate oven. and 1/2 lb. over this sheets of rice wafers (or. of butter. Cold porridge. then the eggs well beaten. the whites of 4 eggs. cut into triangular shapes. of ground sweet almonds. and stir in with the juice of the orange and sufficient buttermilk to make a smooth. OATMEAL BANNOCKS. thick batter. then the almond meal. roll the dough to the thickness of 1/2 an inch. MADEIRA CAKE. place a sheet of paper lightly over them. Lastly. 1/2 lb. Allinson fine wheatmeal. add the beaten white of the eggs. and mix all well. and work into the flour so as to make a stiff batter. 1 oz. and add a good 1/2 pint of milk and water to 1 pound of the mixed meal. make it into finger-rolls about 3 inches long. 1/2 lb. of Allinson wholemeal flour. 1/2 lb. grate in the rind of 1 small orange. Beat the butter to a cream. sugar. 1/2 lb.VINNYS A1 STORE flour. Lay sheets of kitchen paper on tins. of sugar. of mixed sultanas. if the mixture seems very stiff add one or two teaspoonfuls of water.

add the egg well beaten. make a batter of the yeast and water. potato flour. with two spoonfuls of the meal. Dissolve the yeast in a cup of warm water. beat all together and bake the cake in a buttered mould. some vanilla. milk to moisten the cake. 2-1/2 lbs. of castor sugar. 1/4 lb. mix the meal. do not let it get hot. 4 eggs. add the sugar and flour. and stand it on a cool place of the stove to rise. and the eggs. 85 degrees in summer. then sift in gradually. chopped sweet almonds. yeast. QUEEN'S SPONGE CAKE. cornflour. meal. butter or 1/2 teacupful of oil. the same quantity of very fine wheatmeal (sift the latter through a sieve if not very fine). rind and juice of a lemon. Beat the eggs a little. The dough should be fairly firm and wet. and 1 egg. RICE CAKES (2). Mix the almonds with the ground rice. 6 eggs. 1 breakfastcupful sultanas.VINNYS A1 STORE PLAIN CAKE. add the lemon juice and rind. 6 oz. in a moderately hot oven. 10 eggs. butter (or oil). Cream the butter. then drop small lumps of it on floured tins. Fill into greased cake tins and bake for 1-1/2 hours. Separate the yolks of the eggs from the whites. 4 oz. as this will spoil the yeast. then add the yeast and as much lukewarm milk as is required to moisten the cake. 1/4 lb. beat the whites of the eggs to a firm froth. sifted sugar. of butter. cinnamon and eggs. lemon or almond flavouring. adding the sugar. 1 lb. and bake the little cakes from 10 to 15 minutes. Meanwhile prepare the fruit and almonds. 3 oz. 2 oz. of potato flour. sugar. 100 degrees Fahrenheit in winter. 1/4 oz. 1/2 lb. 2 eggs. 6 oz. 1/2 lb. Let the dough rise in front of the fire. A 1/4 lb. Beat the mixture from 20 minutes to 1/2 an hour. greased and warmed. 1/4 lb. 3 oz. 1 oz. POTATO FLOUR CAKES. place the mixture in one or more greased cake tins and bake at once in a quick oven. wheatmeal. then the sugar. mix it well with the rest. of ground rice. the juice of 1/2 a lemon. stirring all the time. ground rice. of castor sugar. and bake in a moderate oven 1 hour. meal. pour into a tin mould. of sweet and bitter ground almonds mixed. only half filling it. the lemon juice. ground bitter almonds. . fruit. which is done by beating the butter round the sides of the pan with a wooden spoon until it is quite creamy. sugar and 1 teaspoonful cinnamon. and beat well. 4 oz. the sugar and cornflour. well beaten. stir the yolks well. RICE CAKES (1). and bitter almonds. sugar. 1 dessertspoonful of ground bitter almonds.

set these in a warm place for 1 hour to rise. line one or more tins with buttered paper. 4 oz. Knead well and set to rise before the fire 11/2 hours." adding 1/2 oz. 3/4 lb. of wholemeal. Rub the butter into the meal. and the milk. of ground carraway seeds. Beat the butter and sugar to a cream. rub the yeast smooth with 1/2 a teaspoonful of sugar. SEED CAKE (1). Stir this mixture gradually into the flour. and bake about 15 minutes. mix till quite smooth. 1 oz. of Allinson wholemeal flour. of ground carraway seeds. 1/2 lb. mix all the ingredients well together. and the whites of 5 beaten to a stiff froth. 1 lb. Let it cool sufficiently to handle. butter. 1-1/2 lbs. ground fine. 6 oz. according to the size of the cakes and the heat of the oven. 2 oz. add the milk and butter. SALLY LUNN. of wheatmeal. ROCK SEED CAKES. Put into a quick oven. The same as "Madeira Cake. about 3/4 of a cupful of milk. adding the whites of the eggs last. salt butter. Cream the butter. and 3 eggs. carraway seeds. of yeast dissolved in a very little lukewarm water or milk. 2 eggs. add the egg slightly beaten. of rice in 2 quarts of water until quite soft. the yolks of 10 eggs. put into well-greased tins. Divide into two. of carraway seeds. 1/2 lb. add a little cold water it too dry. Place the mixture in lumps on floured tins.VINNYS A1 STORE RICE AND WHEAT BREAD. 1 egg. and bake the cake or cakes from 1 to 1-1/2 hours. 1/4 oz. Add a teaspoonful of salt. 1/4 an ounce of German yeast. and bake the cakes for half an hour in a hot oven. 1-1/2 gills of milk. of wholemeal. the eggs well beaten. castor sugar. . of sugar. If a bright knitting needle passed through the cake comes out clean. SEED CAKE (2). Bake in a good hot oven. add sugar. seeds. SEED CAKE (3). and dredge in the flour. 4 oz. Warm the milk and butter in a pan together. Bake for 1/2 an hour. as flavouring. Simmer 1 lb. 3/4 of lb. work in also 1/2 oz. the cake is done. of castor sugar. 6 oz. fine wholemeal flour. and mix it thoroughly with 4 lbs. add the eggs well beaten. of butter. of butter. 1 oz. turn the mixture into them.

press the others very gently on the top. Rub the butter to cream. 2 lbs. Roll out 3 times. . Put in a greased tin and bake 1 to 1-1/2 hours. castor sugar. 3 oz. Let the dough rise 1-1/2 hours in a warm place. 8 oz. the seed. and make it into a smooth paste with water. of seed. of butter. then add the yolks of eggs. SPONGE CAKE (2). sift in the sugar. and bake at once in a fairly quick oven. sugar. then stir in gradually the other ingredients. Rub the butter into the meal. add the whites of the eggs beaten to a froth. fine wheatmeal. only filling them half full. butter. seed. of yeast. dissolve the yeast in warm milk and add to it the other ingredients. the sugar. 1 oz. SLY CAKES. of seed (crushed). the weight of 3 in fine wheatmeal. and bake in a quick oven till a light brown.VINNYS A1 STORE SEED CAKE (4). their weight in sugar. meal and butter. 2 oz. any flavouring to taste. Moisten the dough with sufficient warm milk not to make it stick to your pan. stirring all the time. SEED CAKE (6). add the sugar. any flavouring to taste. lastly. add the flavouring. and cut into rounds or square cakes. their weight in sugar. and enough milk to moisten the mixture. Beat up the eggs. 4 eggs. sift in the sugar and meal. SPONGE CAKE (1). and last the flour. 6 oz. and the weight of 4 in castor sugar. fill into greased cake tins and bake the cakes 1-1/2 to 2 hours. and pour the mixture into one or two greased cake tins. and meal. Beat the eggs. of sugar. Cream the butter first. Bake in a moderate oven for about an hour. currants. 1/2 oz. and 6 drops essence of lemon. until a knitting needle comes out clean. 1/2 lb. so as to form a sandwich. 1/2 their weight in butter. 8 oz. and spread in the butter as for pastry. 4 eggs. and a little milk. of seed. 1/2 oz. SEED CAKE (5). 1/4 oz. Allinson wholemeal flour. roll it very thin. Spread half of them very thickly with currants. 4 eggs. seed. mix the flour and sugar. first the eggs well beaten. but do not make it very wet. 1 lb. a little lukewarm milk. 4 eggs. twice their weight in meal. 4 eggs. then the flour. of meal. then the sugar. and eggs. and bake the mixture in a well-greased cake tin in a moderate oven from 1 to 1-1/2 hours. 6 oz.

and bake them in a sharp oven from 1/2 an hour to 1 hour. VICTORIA SANDWICH. This is as sweet and pure a bread as the finger-rolls. and keeps fresh for several days. on which sprinkle some white sugar. The time will depend on the heat of the oven. knead it a few minutes. pour in the water with the yeast and salt. pour the mixture into it. 1-1/2 hours in front of the fire. mix these to a thick paste. UNFERMENTED BREAD. and mix the whole into a dough. some raspberry and currant jam. spread the cake with jam. When it is desired to have . In a very hot oven the rolls will be well baked in 1/2 an hour. 3 eggs. of 8 in castor sugar.). or where it is desirable to bake bread for several days. a clean skewer or knife should be passed through a loaf. or fill it into greased tins. turning the pan sometimes. and bake it for 1-1/2 hours. These are bread in the simplest and purest form. Allow it to stand. Place them on a floured baking-tin. rolling the finger-rolls about 3 inches long with the flat hand. a good 1/2 pint of milk and water mixed. for if the cake is allowed to cool it will not roll. mix the meal and the milk and water into a dough.VINNYS A1 STORE SPONGE CAKE ROLY-POLY. if it sticks it not sufficiently baked. flat tins. and if necessary add a little more warm water. 2 lbs. 7 lbs. Make the dough into round loaves. spread jam on one. Then knead the dough well through. flat baking tin with buttered paper. then make the dough into finger-rolls on a floured pastry-board. Loaves the size of the twopenny loaves will want 1-1/2 hours in a hot oven. add the salt. 1-1/2 pints of milk and water. Have a sheet of white kitchen paper on the kitchen table. To know whether the bread is done. The oven should be fairly hot. and roll up. 1 teaspoonful salt. UNFERMENTED FINGER-ROLLS. of yeast. as it has to be mixed fairly moist. WHOLEMEAL BREAD (FERMENTED). square. and put the mixture into some small greased bread tins. of Allinson wholemeal. or until baked through. dissolve the yeast in the water. Proceed the same as in "Sponge Cake Roly-Poly." but bake the mixture in 2 round. 2-1/2 pints of warm water (about 85° Faht. 1/2 oz. put the meal into a pan. and bake it in a fairly hot oven from 7 to 12 minutes. and cover with the other cake. This should be done quickly. so that the dough may get warm evenly." line a large. and liked by most. make a hole in the centre of the meal. This will be found useful where a large family has to be provided for. covered with a cloth. It it comes out clean the bread is done. Turn the cake out of the tin on to the paper. Mix the ingredients as directed in "Sponge Cake. 1 lb. of Allinson wholemeal. the weight of 2 in fine wheatmeal. of Allinson wholemeal.

It can be obtained from some of the larger stores. and cinnamon. Vege-butter is a vegetable butter. It is much cheaper than butter. 1 breakfastcupful of currants and sultanas mixed. 1/4 lb. Vegebutter. and being very rich. and make all into a moist dough. Cover the pan in which you mix the cake with a cloth. and very little milk (about 3/4 of a teacup). Rub the butter into the meal. beat up the eggs with the milk. of sugar. and bake the cake or cakes from 1 to 1-1/2 hours (according to the size) in a hot oven. almonds. 4 oz. turning the pan round occasionally that the dough may be equally warm. almonds and sugar. Mix Allinson wholemeal flour with cold water into a batter. Dissolve the yeast in a cupful of warm milk (not hot milk) add it to the other ingredients. a cupful of currants and sultanas mixed. Then fill the dough into one or several well-greased tins. and allow the dough to rise 1-1/2 hours. 3 oz. of sugar. place little lumps of the paste on them. of blanched almonds. and some warm milk. and baking for 3/4 of an hour. add the fruit. pouring this into greased and hot gem pans. 1/4 oz. and bake the cakes in a quick oven 25 to 35 minutes. and mix the whole to a stiff paste. Flour 1 or 2 flat tins. and the eggs well beaten. of chopped sweet almonds. add the fruit. MISCELLANEOUS A DISH OF SNOW. otherwise it is apt to lie heavy on the stomach and cause a feeling of weight and uncomfortableness. of meal. 1 teaspoonful of cinnamon. place it in front of the fire. as in that case the cakes would run. WHOLEMEAL GEMS. of wholemeal. 1 dozen ground bitter almonds. . 1 lb. made from the oil which is extracted from cocoanuts and clarified. 1/4 lb. sugar. 3 eggs.VINNYS A1 STORE a soft crust. cinnamon. Particular care must be taken that the paste should not be too moist. WHOLEMEAL CAKE. of butter or vege-butter. also from several depôts of food specialities. of German yeast. 3 eggs. 3 oz. If the cake browns too soon. Rub the butter into the meal. well-washed and picked over. goes further. WHOLEMEAL ROCK CAKES. adding as much more milk as is required to make the dough sufficiently moist for the spoon to beat all together. All bread should be left for a day or two to set before it is eaten. 1 teaspoonful of cinnamon. chopped fine. cover it over with a sheet of paper. or the grated rind of half a lemon. 3 oz. 1 lb. the loaves may be baked under tins in the oven.

of butter. a little nutmeg. jam. beaten to a stiff froth. 3 eggs. moisten the edges and press them together. and bake the mince pies in a quick oven. Make a batter of the milk. Pour over the whole the syrup. 1/2 lb. cut pieces out with a tumbler or biscuit cutter.VINNYS A1 STORE 1 pint of thick apple sauce. sweetened and flavoured to taste (orange or rosewater is preferable). turned back into the frying-pan. 4 eggs. of ground rice. eggs. 8 fine sweet apples. and mix all into a paste with a knife. 1 heaped-up tablespoonful of Allinson wholemeal flour. and fried brown on the other side. and place them in a pie-dish. Arrange the fruit into alternate circles in a glass dish. When the pancakes are golden brown on one side. 3 oz. keep hot until all the pancakes are fried. they will be done in 15 to 20 minutes. CRUST FOR MINCE PIES. sprinkling the ground almonds between the layers. Mix both together. 1/2 pint of milk. Boil the milk. cut the rest of the butter in bits. and 1/2 a saltspoonful of the nutmeg. CAULIFLOWER AU GRATIN. 1/2 oz. 2 oz. MACARONI PANCAKES. of Allinson fine wheatmeal. of dried Allinson breadcrumbs. and serve. 1 pint of milk. and pepper and salt to taste. cut them across in thin slices. coring the apples and removing the pips from the oranges. some sifted sugar. Line with them small patty pans. 1-1/2 oz. Roll the paste out thin on a floured board. and fill them with mincemeat. of ground sweet almonds. of the butter. add the water. and powdered cinnamon. of butter or vege-butter. of macaroni. sprinkle with a little more sugar. 1/2 lb. fold up. 1-1/2 oz. Boil the cauliflower until half cooked. the . Thicken with the wholemeal smoothed in a little cold milk or water. Serve when cold. or until the cauliflower is soft. syrup as in "Orange Syrup. 6 oranges. Shake the breadcrumbs over the top. Rub the butter into the flour. and serve them very hot. Fry thin pancakes of the mixture. of medium oatmeal. and place them over the breadcrumbs. they should be slipped on a plate. butter or oil for frying. 3 oz. of Allinson fine wheatmeal. sprinkle them with sugar and cinnamon. the whites of 3 eggs." Peel the oranges and the apples. 1 oz. adding the seasoning. place a dessertspoonful of jam on each. cut it into pieces. COMPÔTE OF ORANGES AND APPLES. Bake for 20 minutes to 1/2 an hour. 4 oz. 6 oz. of cheese. 1 cupful of cold water. Stir in the cheese and pour the sauce over the cauliflower. and ground rice. 1 pint of milk. GROUND RICE PANCAKES. A fair-sized cauliflower. cover with paste. sugar to taste.

ORANGES IN SYRUP. then mince all up together. Only a few minutes cooking will be needed. oil the butter and mix well with the fruit. 1 lb. 3 tablespoonfuls of raspberry jam. then strain it and pour over the fruit. some butter or oil for frying. of loaf sugar. and add the chopped almonds. butter. of apples. 1 lb. ORANGE FLOWER PUFF. Make a batter of the eggs. the juice of 4 lemons. without breaking the skins. and 1/2 lb. fry pancakes of the mixture. 1/2 lb. Boil it until it is a thick syrup. MINCEMEAT (another). of butter. Beat the whites of the eggs to a very . cover tightly. 1/2 lb. The whites of 5 eggs. 6 oz. 3 eggs. Strain. and keep in a dry and cool place. Chop the fruit up very finely. core. drain it and cut it into pieces 1 inch long. each of raisins. Turn the mincemeat into little jars. 1/2 pint of water. boil it gently for 10 minutes. and milk. of Allinson fine wheatmeal. 1 lb. peel. apples. of blanched almonds. and fry the batter in thin pancakes. then drop into it the oranges. of citron peel. add the almonds cut up fine. mix it thoroughly with the fruit. and 2 tablespoonfuls of orange water. RASPBERRY FROTH. Put the rinds of these into 1/2 pint of cold water. 1/2 lb. divided in sections. of blanched and chopped almonds. and cut up the mixed peel. using a small piece of butter not bigger than a walnut for each pancake. of mixed peel. of currants. and add to the water 6 oz. and 1 whole lemon. Boil the ingredients until the syrup is clear. of stoned raisins. carefully removing all the white pith. Peel 6 oranges. Make a batter of the milk. and meal. 1 lb. wash and stone the raisins. The rind of 3 oranges. The oranges are nicest served cold. Throw the macaroni into boiling water and boil until quite soft. meal. powder with castor sugar. ORANGE SYRUP. and quarter the apples. and the macaroni. and serve. butter.VINNYS A1 STORE grated rind of a lemon. 4 oz. cover with paper. Melt the butter. 3 oz. of moist sugar. sugar. add the orange water. 1/2 lb. eggs (well beaten). 4 ozs. add the lemon rind. and tie down tightly. Sift sugar over the pancakes and serve them very hot with slices of lemon. 1/2 pint of milk. and currants. fill it into one or more jars. of sugar. Wash and pick the currants. MINCEMEAT.

and turn the contents into an enamelled stewpan. STEWED PEARS AND VANILLA CREAM. stir it well over the fire until the eggs are set. sprinkle them with finely shredded blanched almonds or pistachios. which should remain white. 8 oz. and place them in a glass dish. 1-1/2 pints of milk. Boil the rest of the milk and thicken it with the cornflour as for blancmange. 2 pints of milk. and serve. Get 1 tin of pears. Strew sifted sugar over them. Smooth the cornflour with a little cold milk. pour the mixture over the sponge cakes. and pour it into the glass dish. 6 oz. and let them stew a few minutes. a few drops of almond essence. cut it in long strips. open it. 3 eggs. and let the syrup cook until it is thick. When it is quite cold. and thicken the milk with it. 9 stale sponge cakes. of apricot marmalade. stir them carefully in the hot milk. RICE FRITTERS. and soak them with 1/2 pint of the milk boiling hot. sugar to taste. SPONGE MOULD. turning them over that both sides may get done. Take out the pears carefully without breaking them. Lift the balls out with a slice. then beat the jam up with it and serve at once in custard glasses. and drop spoonfuls of the froth into the boiling milk. Halve the sponge cakes. Mix in the apricot marmalade and the beaten eggs. some raspberry jam. Beat up the yolks of the eggs. sugar and vanilla to taste. and pour the syrup round them. dip them in a batter. Whip the whites of the eggs to a very stiff froth with 1 spoonful of castor sugar. 1 pint of milk. of fresh butter. about 1/2 an inch thick. and 1 tablespoonful of cornflour. Boil the milk with sugar and a piece of vanilla or with 1 dessertspoonful of vanilla essence.VINNYS A1 STORE stiff froth. Allow to boil until the balls are well set. 6 oz. and turn all out when cold. 1 oz. and fill the space left with whipped cream flavoured with vanilla and sweetened. spread them with jam. 8 oz. 4 eggs. of Allinson cornflour. add some sugar and liquid cochineal to colour the fruit. but not over the snowballs. and with a spoon scoop out the core. flavour with the essence and sugar. . when the rice is done. of rice. This recipe can be varied by using various kinds of jam. and fry them a nice brown. 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 1/2 of an hour. arrange them in a buttered mould. strain off any milk there may be left. When the pears are cold lay them on a dish with the cores upwards. of sugar. SWISS CREAMS. then spread the mixture on a dish. let the custard cool. SNOWBALLS.

Instead of always using butter beans. . I only give seven menus. or a savoury with vegetables and sauce and a pudding. Manchester Square. let it cool and then pour over the cakes. and this is a source of anxiety. TAPIOCA ICE. a little raisin wine and 1 pint of custard. but our dishes can be so varied that we can have a different menu daily for weeks without any repetition. Soak the tapioca over night in cold water. When visitors come. lentils or split peas can be substituted. spread a little jam on each layer and pour the custard round. that is. Soak the sponge cakes in a little raisin wine. Anna P. In our own household we rarely have more than two courses. 1/2 lb. turn the mixture into a wet mould. I have not included macaroni cheese in these menus. W. we like to provide tempting dishes for them.VINNYS A1 STORE 4 oz. When first starting. 1 tinned pineapple. as directed in one of these menus. but they are really not necessary. and to those meat eaters who wish to provide tasty meals for vegetarian friends. 4. it can be introduced into any vegetarian dinner. or haricot beans. 12 small sponge cakes. are sufficient for a good meal. most housewives do not know what to provide. lay the macaroons in a glass dish and pour over enough raisin wine to soak them. I give them to make the menus more complete. and show them that appetising meals can be prepared without the carcases of animals. This article will be of assistance to all those who are wishing to try a healthful and humane diet. Allinson. arrange them on a deep glass dish in four layers. one for each day of the week. decorate the top with candid cherries and almonds blanched and split. They usually eat the plainest foods. but confess that they do not know how to provide a nice meal. London. made with Allinson custard powder. MENU I. Chop up the pineapple and mix it with the boiling hot tapioca. A WEEK'S MENU I have written the following menus to help those who are beginning vegetarianism. when quite cold garnish with pieces of bright coloured jelly. make the custard in the usual way. jam. and often only one course. I occasionally meet some who have been vegetarians a long time. When cold turn it out and serve with cream and sugar. The recipes here written give a fair idea to start with. because this dish is so generally known. in the morning boil it in 1 quart of water until perfectly clear. 1 teacupful of tapioca. because they know of no tasty dishes. of macaroons. and add the sugar and pineapple syrup. 1 pint of custard made with Allinson custard powder. I have allowed three courses at the dinner. A substantial soup and a pudding. Spanish Place. 1/2 teacupful of sifted sugar. TIPSY CAKE.

Let all cook together for 1/2 an hour. and eggs. Rub the butter into the meal. 1 tin of tomatoes or 2 lbs. of butter. When the onion is browned. of golden syrup. 1 oz. 1 teacupful of cold water. and pepper and salt to taste. pepper and salt to taste. potatoes. cover the vegetable with the crust. 1 pint of milk. When cooked. Peel the onions and chop up roughly. tapioca. Do not allow any water to boil into the pudding. and pour this into the pudding basin on the syrup. of butter or vege-butter. and steam the pudding for 2 1/2 hours in boiling water. 10 oz. of fresh ones. meal. GOLDEN SYRUP PUDDING. brown them with the butter in the saucepan in which the soup is made. make a batter with the milk. 2 oz. 1/2 lb. or a little dried julienne may be used instead of the vermicelli. Dip the basin with the pudding in it for 1 minute in cold water before turning it out. of butter. mixing the paste with a knife. Place a piece of buttered paper on the top of the batter. for then it comes out more easily. Sago. of Allinson wholemeal. VEGETABLE PIE. add the water. and bake the pie as directed. add the tomatoes (the fresh ones must be sliced) and 3 pints of water. .VINNYS A1 STORE TOMATO SOUP. which will be in about 10 minutes. but do not stir the batter up with the syrup. 8 oz. and 1/2 lb. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables. add the pepper and salt and the mixed herbs. Then drain the liquid through a sieve without rubbing anything through. turnips. Return the liquid to the saucepan. and bake until it is brown. 2 oz. 1 large Spanish onion or 1/2 lb. cut them in pieces not bigger than a walnut. 1 teaspoonful of mixed herbs. Grease a pudding basin. stew them in the butter and 1 pint of water until nearly tender. tie a cloth over the basin unless you have a basin with a fitting metal lid. of vermicelli and 2 bay leaves. cover with a crust made from Allinson wholemeal. 10 oz. MENU II. add water to make gravy if necessary. add the seasoning and the vermicelli. SHORT CRUST. 1 tablespoonful of sago. carrots. sprinkle in the sago. then allow the soup to cook until the vermicelli is soft. decorate it. cut strips to line the rim of the pie-dish. of Allinson wholemeal. pour the vegetables into a pie-dish. 3 hard-boiled eggs. 3 eggs. of smaller ones. Prepare the vegetables. Roll it out. each of tomatoes. and pour the golden syrup into it. scald and skin the tomatoes.

2 oz. wash them and steep them over night in boiling water. until quite soft. In the morning let them cook gently in the water they are steeped in. MENU III. 6 oz. of vermicelli. of butter. pepper and salt to taste. 1 large head of celery or 2 small ones. boil the soup up. and serve with sippets of Allinson wholemeal toast. When brown. set them over the fire with 3 pints of water. add only just sufficient for absorption. Chop the onion and fry it brown in the butter (or vege-butter) in the saucepan in which the soup is to be made. which should first be smoothed with a little cold milk. pepper and salt to taste. the pepper and salt. the seasoning. stir into it the ground rice previously smoothed with some of the cold milk. and when it has ceased to boil add the egg well whipped. GROUND RICE PUDDING. and add 1 oz. Let all boil together until the vegetables are quite tender. Boil the milk and thicken it with the meal. a handful of finely chopped parsley. then drain the liquid from the vegetables. with the addition of a little butter. Return it to the saucepan. and then rub them through a sieve. sago. Boil the milk. stir frequently. of butter. The beans should be cooked in only enough water to keep them from burning. the juice of 1/2 a lemon. and any kind of jam. the butter. when it boils away. pepper and salt to taste. and let it brown lightly in the oven. 1 blade of mace. 1 tablespoonful of Allinson wholemeal. or Italian paste. CARROT SOUP. Let the mixture gook gently for 5 minutes. 1 fair sized onion. Pick the beans. a turnip. and the parsley. then pour the rest of the pudding mixture over the jam. and if too thick add water . BUTTER BEANS WITH PARSLEY SAUCE. of ground rice. draw the saucepan to the side. and 1 blade of mace. 1 large Spanish onion. of Allinson breadcrumbs.VINNYS A1 STORE CLEAR CELERY SOUP. Scrape and wash the vegetables. Pour half of the mixture into a pie-dish. 4 good-sized carrots. This dish should be eaten with potatoes and green vegetables. the mace. bread. and mace. 1 quart of milk. add 4 pints of water. of beans for each person. therefore. Let all cook until the celery is quite soft. 1-1/2 oz. and cut them up small. spread a layer of jam over it. just covering them. let the soup cook until this is quite soft. 3 oz. 1 small head of celery. the celery washed and cut into pieces. 1 egg. then last of all add the lemon juice. The sauce is made thus: 1 pint of milk. and mix well. which will be in about 2 hours. Return the mixture to the saucepan. season with pepper and salt. Allow 2 or 3 oz.

RICE SOUP. pepper. of grated cheese. core. 1 teaspoonful of mixed herbs. of onions. Boil the rice till tender in 2-1/2 pints of water. and salt. When they are soft add the fruit picked and washed. When quite soft. 2 oz. of blanched and chopped almonds. pour the liquid over the rice. and cut up the apples and set them to cook with a teacupful of water. and the dish will still be very savoury. Place the rice in the centre of a hot flat dish. Pare. 1/2 lb. salt to taste. with the butter and seasoning. let it just boil up. of sliced fresh ones. 1 dessertspoonful of curry powder. of cooking apples. of tomatoes and a little butter. MENU IV. add a little more. put this over the fire with the rice. CURRIED RICE AND TOMATOES. If too much of the water has boiled away. finishing with a layer of bread and butter. line a buttered pie-dish with them. butter. and serve. Wash the rice. 4 oz. of rice. Those who do not like tomatoes can leave them out. dust them with pepper and salt. 3 oz. and serve. This will take about 20 minutes. and serve. of potatoes. 1 teacupful of mixed currants and sultanas. and salt. Bake from 3/4 of an hour to 1 hour. and butter. the cinnamon. APPLE CHARLOTTE. For the tomatoes proceed as follows: 1 lb. stir until the soup boils and the cheese is dissolved. pepper and salt to taste. Cut very thin slices of bread and butter. Some apples require much more water than others. 3/4 lb. of butter. and the almonds and sugar. according to the size of the tomatoes and the heat of the oven. of Patna rice. Allinson wholemeal bread. 1 oz. 1 breakfastcupful of tomato juice. then drain the water off. sugar to taste. add the tomato juice and the cheese. HOT-POT. Rice cooked this way will have all the grains separate. which should be as thick as cream. Wash the tomatoes and place them in a flat tin with a few spoonfuls of water. Place a layer of apples over the buttered bread. 2 lbs. and repeat the layers of bread and apples until the dish is full. and place little bits of butter on each tomato. 1 heaped-up teaspoonful of ground cinnamon. Boil the soup up. 1-1/2 oz. Cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed. Mix 1 pint of cold water with the curry powder. put it over the fire in cold water. and 1 oz.VINNYS A1 STORE to the soup. put the tomatoes round it. of butter. butter. The potatoes should be . pepper and salt to taste. 2 lbs. 1 breakfastcupful of tinned tomatoes or 1/2 lb. Bake them from 15 to 20 minutes.

2 oz. Serve with green vegetables. Return the mixture to the saucepan. and bake the hot-pot for 2 hours or more in a hot oven. and cut into thin slices. and tomato sauce. 1 oz. Smooth the . of mushrooms. 2 oz. then out them in short pieces. 2 bunches of leeks. rub them through a sieve. and the juice of 1 lemon. and finish with a layer of potatoes. then cook both vegetables with 2 pints of water. Thoroughly mix all the various ingredients together.VINNYS A1 STORE peeled. 1 oz. and add both to the soaked toast. 1-1/4 pints of milk. fill the dish with hot water. Peel. Crush the toast with your hand and soak it in the milk. 1-1/2 pints of milk. When the vegetables are quite tender. 1 lb. sugar to taste. vanilla. 1 small onion chopped fine. MUSHROOM SAVOURY. and bake the pudding for 1 hour in a moderately hot oven. 1 teacupful of mixed currants and sultanas and any kind of flavouring— cinammon. 2 oz. Crush the toast in your hands. or almond essence. and the onions peeled and cut into thin slices. Wash the leeks well. 1 pint of milk. wash. and see no grit remains. 1 heaped-up tablespoonful of cocoa. LEEK SOUP. put a few bits of butter on the top. of butter. and fry them and the onion in the butter. of potato flour. Cut off the coarse part of the green ends of the leeks. 8 eggs. Arrange the vegetables and tomatoes in layers. and sugar to taste. and cut the leeks lengthways. add the Lemon juice. and pepper and salt to taste. When they have cooked in the butter for 10 minutes add them to the other ingredients. 1 quart of milk. Before serving. CABINET PUDDING. and cut up the potatoes. 3 oz. melt the butter. dust a little pepper and salt between the layer. Peel. serve with sippets of toast or Allinson rusks. 1 lb. so as to be able to brush out the grit. washed. of Allinson fine wheatmeal. Pour the mixture into a greased pie-dish and bake the savoury for 1 hour. wash. milk. 8 eggs. of butter. pepper and salt to taste. add the eggs well whipped. add the butter. potatoes. Butter a pie-dish and pour the pudding mixture into it. Whip the eggs up. Cut the butter into little bits. and out up the mushrooms. of chopped almonds. and season with pepper and salt. and seasoning. and soak it in the milk. 4 slices of Allinson bread toasted. 1 dessertspoonful of vanilla essence. lemon. MENU V. of butter. 4 slices Allinson bread toast. and boil the soup up again. Add a little more hot water if necessary while baking to make up for what is lost in the cooking. place them on the top of the potatoes. CHOCOLATE MOULD. of potatoes.

of butter. wash. Add sugar to the rest of the milk. and onion. make a batter of them with the flour and milk. Add about 2 tablespoonfuls of hot water to the caramel. To use half each of Allinson breakfast oats and wheatmeal flour will be found very tasty. and carefully stir the hot milk into the beaten eggs. and season it. and bake it in a moderate oven. until the custard is set. When the vegetables are tender rub them through a sieve. and cut the rest of the butter in bits. Well butter a shallow tin. 1 pint of milk. MENU VI. and pour it into a tin mould or a cake tin. each of artichokes and potatoes. Meanwhile put the castor sugar into a small enamelled saucepan and stir it over a quick fire until it is quite melted and brown. Add water it the soup is too thick. Peel. 4 eggs. pepper and salt to taste. Heat the milk. pour in the custard. and a little more sugar to sweeten the custard. Serve with small dice of bread fried crisp in butter or vegebutter. and cut into dice the artichokes. standing in a larger tin of boiling water. potatoes. boil it up and thicken it with the smoothed ingredients. of castor sugar for the caramel. stir frequently. 1 Spanish onion. and serve. ARTICHOKE SOUP. This is a very dainty sweet dish. and mix it well through. YORKSHIRE PUDDING. vanilla essence. turn out when cold. 1 oz. Thoroughly beat the eggs. 1 oz. add the milk and boil the soup up again. add the vanilla. MENU VII. 1/2 lb. flavour with vanilla and sugar to taste. pour in the batter. Let it get cold. Let all simmer for 10 minutes. turn out. Return the liquid to the saucepan. and cocoa with some of the milk. wheatmeal. Pour the mixture into a wetted mould. stir thoroughly. Scatter them over the batter and bake it 3/4 of an hour. Serve with vegetables. 1 lb. of butter. 5 eggs. of Allinson fine wheatmeal. . BAKED CARAMEL CUSTARD. 1 pint of milk. Let the caramel run all round the sides of the tin. and sauce. whip up the eggs. 4 oz.VINNYS A1 STORE potato flour. 1-1/2 pints of milk. and serve plain or with cold white sauce. potatoes. Cook them until tender in 1 quart of water with the butter and seasoning. and pepper and salt to taste.

. Mix the parsley in the soup just before serving. This should also be done when a bread and butter pudding is made. (Analysis of the edible portion. Pour the custard back into the basin. Turn it into a wetted mould and allow to get cold. put 1-1/2 pints of this over the fire with the sugar. of Allinson cornflour. 4 eggs. 2 lbs. Nuts. Whip up the eggs. 1/2 lb. 3 eggs. Calories in one lb. BREAD AND CHEESE SAVOURY. of potatoes. Cut the bread into slices and butter them. and some butter. of Allinson bread. arrange in layers in a pie-dish. 1/2 a stick of celery or the outer stalks of a head of celery. pepper and salt to taste. butter. and boil the soup up again. A WEEK'S MENU Nutritive Value and Chemical Composition of Various Fruits. add more water. 1 pint of milk. and repeat the pouring over the contents of the pie-dish. return the fluid mixture to the saucepan. if too thick. 1 large Spanish onion.VINNYS A1 STORE POTATO SOUP. add the milk. Keep stirring the mixture over a gentle fire until it has cooked 5 minutes. of grated cheese. When the liquid in the saucepan is near the boil. Rub them through a sieve. The juice of 7 oranges and of 1 lemon. With the rest smooth the cornflour and mix with it the eggs well beaten. Cook the vegetables in 8 pints of water until they are quite soft. salt.) PROFESSOR ATWATER'S ANALYSIS. 1 pint of milk. and 4 oz. and pour the mixture over the bread and cheese in the pie-dish. spreading some cheese between the layers. and cut in pieces the potatoes. and Vegetables. Peel. ORANGE MOULD. Finish with a good sprinkling of cheese. and a little nutmeg. and pepper and salt to taste. a little nutmeg. Add enough water to the fruit juices to make 1 quart of liquid. 1 oz. and dusting with pepper. which it will be in about 3/4 of an hour. mix them with the milk. of butter. then turn out and serve. Proteid per cent. the top slices of bread and butter get soaked. and then bake better. and seasoning. stir into it the mixture of egg and cornflour. prepare and cut in small pieces the celery. 3 oz. peel and chop roughly the onion. wash. saving the heart for table use. of sugar. If this is done two or three times. Bake the savoury until brown. a heaped-up tablespoonful of finely chopped Parsley. 6 oz. Grains.

7 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 180 140 390 FRUIT--DRIED.1 1.5 1.3 1.8 .3 1.0 1.4 1.6 .7 .6 .0 .6 .3 2.4 .3 .1 4.VINNYS A1 STORE FRUIT--FRESH.5 2. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.8 2.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .5 1.6 1.0 1.0 .8 2.4 1.6 4.0 .1 2.8 .9 .5 1.4 1.6 .3 .8 .4 2. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries Strawberries Water-melons Whortleberries or Wimberries .

5 6.7 1.6 1.0 .7 1.1 1.2 3.4 2.9 17.VINNYS A1 STORE Artichoke Asparagus Beetroot Cabbage " (Curly) " (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) " (ripe) Onions Parsnips Potatoes (boiled) " (chipped) " (raw) " (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips 2.2 1.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .3 365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 570 135 120 105 110 105 185 NUTS--SHELLED.4 1.5 1.3 1.1 21.8 1.6 1.7 6.1 4. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.6 2.1 .1 1.8 2.0 1.2 1.8 2.9 1.8 1.6 4.2 1.1 .0 10.6 2.0 21.1 3.2 5.1 1.7 6.0 27.6 2.

4 12.7 8.0 --1640 1650 1620 1645 1655 1875 1650 1860 1850 1630 1630 1665 1690 1675 1695 1665 1600 1665 1660 1625 1675 1625 1620 1655 465 1815 1675 1635 1650 CAKES. ETC.1 16.9 18.0 22.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.3 16.2 10.6 15.9 21.8 10.7 8.0 ----9.4 13.2 13.8 29.6 13.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.0 27.1 25.3 9. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.5 6.6 7.5 8. .2 10. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.4 7.3 18. Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.7 24.6 34.0 6.4 25.5 14.1 9.8 13.1 10.

9 5. Plain " Vienna " Water Rye 6.7 9. All kinds.9 9. and in old Latin and Greek books.6 ----2. average Water 10.7 1800 1835 BREAD.3 1760 1670 1795 BISCUITS. Chocolate Cocoa Candy Honey Molasses (cane) 12. Fruit " Gingerbread " Sponge 5.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY. an ancient Roman writer.7 7.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS.2 9.9 10.7 8. We find frequent mention of it in the Bible. Barley has been used as a food from time out of mind. According to Pliny. Buns. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.8 6. Currant " Hot Cross Corn.0 9.VINNYS A1 STORE Cake.0 11. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.3 9.5 9.9 7. the gladiators were called Hordearii. or .1 9.9 21.

and is most useful for making gruel and barley water. The first intoxicant drink made in this country was ale.0 2. sugar. of sugar. and find this mixture invaluable. This casin is not elastic like the gluten of wheat. Mix 1 large tablespoonful of Allinson's barley with a little cold water. and cocoa. In it we find casin and albumen for our muscles. and is much more nourishing than rice pudding. mix this perfectly smooth with cold milk and cold water in equal parts. more than beef tea. In Nubia.VINNYS A1 STORE "barley eaters.5 per cent. BARLEY FOR BABIES. A little nutmeg gives a pleasant flavour. and 7 per cent. Here is the chemical composition of barley meal:— Flesh formers Heat and force formers (carbon)[A] Mineral matters Water 7. from which we get our English word "booze. take from the fire. These Hordearii were like our pugilists. the liquor made from barley was called Bouzah. stirring all the time to prevent it getting lumpy. so that one cannot make a light bread from barley. and it was made from barley. except that they often fought to the death." BARLEY JELLY. starch. add to this 1 pint of boiling milk and water. mixed in equal parts. and was the chief food of our peasantry until the beginning of the nineteenth century.5 ----100. it is also good for adding to broth or soup. and there is a fair percentage of mineral matter for our bones and teeth. boil together a few minutes. Pour into a saucepan and bring to the boil. During illness I advise and use barley water and milk. until the cup is full. let cool. Barley is a good food. and prepare as "Barley for Babies. coffee.0 14. . From this analysis we can judge that barley contains all the constituents of a good food. Hops were not used for beer or ale in those days. Put 1 teaspoonful of Allinson's barley into a breakfast cup. Barley has been used from very ancient days for making an intoxicating drink.0 ===== [A] There is 2. of fat in barley." because they were fed on this grain whilst training. Barley water contains a great deal of nourishment.5 76. of sugar." meaning an intoxicating drink. Allinson's prepared barley may be eaten as porridge or pudding (see directions). and it can be drunk as a change from tea. and its flesh-forming matter is in the form of casin the same as is found in cheese. Barley contains about 7 per cent. then eat. BARLEY GRUEL. Use 3 teaspoonfuls of Allinson's barley to 1/2 pint of milk and water. and fat to keep us warm and give force. and to vegetable stews. BARLEY FOR INVALIDS AND ADULTS.

stew it quickly in a covered jar in a hot oven till perfectly soft and the water absorbed. May be stood on the hob to . strain when cold. and bake to a golden brown. When this is used as a drink at breakfast or tea. rusks. and bring to the boil. and boil for 2 or 3 minutes to get the full flavour. and boil 5 to 10 minutes. When half done. Take 2 tablespoonfuls of Allinson's barley. BARLEY PORRIDGE. 1 large tablespoonful of black currant jam. of pearl barley for 6 hours. BRAN TEA. and serve with a little crushed ice if allowed. then strain and add hot milk and sugar to taste. Mix 1 oz. BARLEY WATER. of sugar and a few drops of essence of lemon. Mix smoothly 2 tablespoonfuls of Allinson's barley with a little cold water. Stir well together. Pour into a jug. or stewed fruits. BARLEY PUDDINGS. biscuits. a little sugar may be added to it. boil for 1/2 hour. Eat with stewed. or toast. then add it to 1 quart of water in a saucepan. strain. and drink cool. Pour it into a mould to set. flavour and sweeten to taste. Take 3 tablespoonfuls of Allinson's barley. Pour on shallow plates to cool. boil 2 or 3 minutes. BRUNAK. add 6 oz. pour into a pie-dish. then steep. and it is then a better colour than if longer in preparation. A little sugar may be added when permissible. A little orange or lemon juice is a pleasant addition. of bran with 1 pint of water. pour upon it the remainder of 1 pint of milk. 21/2 hours is the correct time for stewing the barley. fresh. then eat with Allinson wholemeal bread. Can be made in a coffee-pot. mix it with sufficient water.VINNYS A1 STORE Wash. then add 2 eggs lightly beaten. 6 oz. or jug if preferred. and when cool add the juice of 1 or 2 oranges or lemons. mix smoothly with 1/2 pint of cold water. BLACK CURRANT TEA. mix smoothly with a little milk. Take 1-1/2 or 2 teaspoonfuls of Brunak for each large cupful required. or dried fruits. add 1/2 pint of boiling milk. teapot. pour 31/2 pints of boiling water upon it. 1 pint boiling water.

Put 1 teaspoonful of N. If it is thick when it has been rubbed through sufficiently. Fill the cup with milk and water in equal parts. and should be given cool. a little of the peel grated in. and hominy puddings are made after the manner of rice pudding. When the water has boiled. place the saucepan on the side of the stove on an asbestos mat. make into a paste with a little cold milk. then cut in slices. OATMEAL PORRIDGE. . rub it well through. If the porridge is preferred thinner. and bake until the rice is nearly soft throughout. adding a little more hot water when rubbed dry. Let it simmer gently on the stove for about 2 hours. or if you have any left over from a previous meal it can be boiled up again and served as freshly made. Only an occasional stirring will be required. pour into lined saucepan. add sugar to taste. and boiling water poured over them. LEMON WATER. and in cases of diarrhoea remedial. Beat up 1 egg with milk. of coarse oatmeal or Allinson breakfast oats. Then rub it through a fine sieve or gravy strainer. tapioca. To 1 quart of water take 3 oz. Wash the rice. add just sufficient sugar to take off the tartness. put it into a pie-dish. Nothing better can be given to adults or children in cases of colds or feverish attacks. Squeeze the juice of 1/2 a Lemon into a tumbler of warm or cold water. cover with cold water. Or the lemon may be peeled first.F. and you have stirred in the oats. This is best without sugar. but it is useful to know that if you take 1 pint of water to each heaped-up breakfastcupful of Allinson breakfast oats. RICE PUDDING. COCOA. thin it down with water or hot milk—half oatmeal water and half milk is a good mixture. OATMEAL WATER. Sago. 1 even cupful to 1 pint of water will be found the proportion. This is very useful in cases of illness. mix with this a little cinnamon or other flavouring. and is a most pleasant drink in hot weather. and boil for 1 minute. when it can be flavoured with lemon juice and sweetened a little. semolina. and there is no fear of burning the porridge. cocoa into a breakfast cup. you have just the amount of water for a fairly firm porridge.VINNYS A1 STORE draw. Most people. and pour it over the rice. and bake until set. so as to get all the goodness out of the oatmeal. I think. and sugar added to taste. stirring carefully. It is nourishing and soothing. may know how to make porridge.

lemon or almonds. let cool. PORRIDGE. or hominy. boil 2 or 3 minutes. and should be given cool. take from the fire. sweeten to taste. Pour into a saucepan and bring to the boil. toast. ALLINSON'S NATURAL FOOD FOR BABIES. (To Prepare the Food. Take 3 tablespoonfuls of the food. mix this perfectly smooth with 2 parts milk to 1 of water until the cup is full. add 1/2 pint boiling milk. . Pour on shallow plates to cool. add to this 1 pint of boiling milk and water. stirring all the time to prevent it getting lumpy. mix smoothly. boil together a few minutes. rusks. or stewed fruits. and then eat. N. Eat with stewed. Use 3 teaspoonfuls of the food to 1/2 a pint of milk and water. and make as above. fresh. &c. Mix 1 tablespoonful of the food with 1 of rice. Mix 6 large tablespoonfuls of the food to a thin paste with a little cold milk. and pour into wetted mould. FOR INVALIDS AND ADULTS.) Put 1 teaspoonful of the food into a breakfast cup. A little nutmeg gives a pleasant flavour.B. tapioca. and you have a most nutritious and satisfying dish. or dried fruits. IMPROVED MILK PUDDINGS. BLANCMANGE.VINNYS A1 STORE DR. and boil 5 or 10 minutes. Mix 1 large tablespoonful of the food with a little cold water. then add 1 quart of milk. and prepare as above. biscuits. flavour with vanilla. gravies. It is best without sugar.—The food nicely thickens soups. then eat with Allinson wholemeal bread. with 1/2 pint of cold water. sago. GRUEL.

bread.. cut thick. No other foods should be eaten at this meal. Take 2 tablespoonfuls of the food. the coarse meal or crushed grain should be stewed in the oven for an hour or two. No. and then eat slowly.—3 to 4 oz. of Allinson wholemeal bread into dice. student. raw fruit. with this take from 6 to 8 oz. of Allinson wholemeal or crushed wheat. bran tea. or dried prunes if there is a tendency to constipation. I. When porridge is made with water. When porridges are eaten. with a scrape of butter. allowed to cool. Sugar or salt should not be added to the bread and milk. Stewed fruits may be eaten with the porridge. I. or milk and water. at the end of the meal have a cup of cool. II. coarse oatmeal or groats. Meals absorb at least thrice their weight of water in cooking. treacle. no other course should be taken afterwards. or a cup of cool milk and water. or fresh fruit may be taken afterwards. The literary man will best be suited with a light meal. cover the basin with a plate. or the stomach becomes filled with too much liquid. The fruits allowed are all the seasonable ones. put into a basin. or professional man. they may allow themselves from 8 to 10 oz. and fruit. as they are apt to cause acid risings in the mouth. but the entire meal should be made of porridge. When ready. digestion is delayed. the porridge should be poured upon platters or soup-plates. and those engaged in hard physical work may take any of the above breakfasts. and fruit. and salads. let it stand ten minutes. III. Sugar must be used in strict moderation. and waterbrash frequently occurs. or fresh or stewed fruit.. wholemeal and barleymeal make the best porridges. artisans. as their work requires a fair amount of liquid to carry off some of the heat caused by the burning . maize or barley meal may be boiled for 1/2 an hour with milk and water. If they take No. The clerk. fresh. Labourers. or Brunak. then add 2 eggs lightly beaten. and they may be taken cold. and just warmed through before being brought to the table. orange. in autumn. so that 4 oz. boil 2 or 3 minutes. oatmeal or hominy are the best. No. celery. To make the best flavoured porridge. Eat with stewed. as it causes a sleepy feeling. thin. or dried fruits. An apple. and bake to a golden brown. and not too sweet cocoa. mix smoothly with a little milk. flavour and sweeten to taste. but only the bread. and then eaten with bread. and may be eaten lukewarm. Lettuce must be eaten sparingly at this meal. WHOLESOME COOKERY I.—Cut 4 to 6 oz. and then eaten with milk.VINNYS A1 STORE PUDDINGS. pear. or molasses should not be eaten with porridge. or seasonable green stuff. BREAKFASTS. too much fluid enters the stomach.—Allinson wholemeal bread. This may be eaten with Allinson wholemeal bread and a small quantity of milk. syrup. it must vary in quantity and quality according to the work afterwards to be done. will find one of the three following breakfasts to suit him well:— No. winter. heartburn. banana. As breakfast is the first meal of the day. whilst those engaged in hard work will require a heavier one. grapes. and should drink a large cup of Brunak afterwards. a very little salt being taken by those who use it. jam. hominy. business man. Neither cocoa nor any other fluids should be taken after a porridge meal. An egg may be taken at this meal by those luxuriously inclined. of meal will make at least 16 oz. and pour over about 1/2 a pint of boiling milk. pour upon it the remainder of 1 pint of milk. or other seasonable fruit may be eaten afterwards. and early spring. tomatoes. In summer. The green stuffs include watercress. Sugar. 6 to 8 oz. milk. pour into a pie-dish. or even a cup of water that has been boiled and allowed to go nearly cold. or fruits stewed with much sugar must be avoided. and indigestion results. of ripe. and flatulence. it may be made the day before it is required. cucumber. and if not of a costive habit. as they cause mental confusion and disinclination for brain work. of bread. of porridge.

when two courses are the rule. 12 oz. a moderate amount of each . LUNCH. or even plain vegetables. then crushed or crumbled. and sits as lightly on the stomach. so that the stomach may have done its work before sleep comes on. of cheese. This is made from the wholemeal bread. or it may be put in a pudding basin covered with a cloth. A dinner may consist of many courses or different dishes. will last a man well until he gets home at night. or a tumbler of milk and water slowly sipped. or an onion. or a cup of thin. also makes a light and good midday repast. then 6 or 8 oz. oatmeal water. watercress. A pleasing addition to this pudding is some finely chopped almonds. or macaroni. some raw fruit. some currants or raisins are then mixed with this. Brunak. afterwards a glass of lemon water or bran tea. The meal in the middle of the day must vary according to the work to be done after it. of peas pudding spread between the slices. breakfast is taken. II. As dinner is the chief meal of the day it should consist of substantial food. lemon water. but the simpler the dishes and the less numerous the courses the better. warmed and eaten. 1/2 lb. 2 or 3 oz. but if taken at night. at least five hours must elapse before going to bed. which is a pleasant change from fruit. but without sugar. III. and a large mug of Brunak or cocoa satisfy them well. and boiled in a saucepan. He who limits himself to two courses does well. 1/2 lb. and must arrange the quantity accordingly. 6 to 8 oz. salt. and warmed up at midday. and have a light repast in the evening. of bread and 2 pint of milk may be taken. or Brazil nuts. of any raw fruit that is in season. fresh fruit. or some harmless non-alcoholic drink. celery. A person who makes his meal from one dish only is the wisest of all. and a 1/4 lb. When only one course is had. form another good lunch. If No. The best lunch of all will be found in Allinson wholemeal bread. of bread may be eaten.—Women require about a quarter less food than men do. and mustard by those who still cling to condiments. but he who takes more than three courses lays up for himself stomach troubles or disorder of the system. a very little sugar and spice are added as a flavouring. Labouring men who wish to take something with them to work will find 12 oz. or instead of cocoa they may have milk and water. with a cup of fluid. then good solid food must be eaten. of the wholemeal bread and butter. form another good meal. The fruit may be advantageously replaced by a salad. breakfast is eaten. If much mental strain has to be borne or business done. a little soaked sago stirred in.VINNYS A1 STORE up of food whilst they are at work. with a large cup of fluid. and not too sweet cocoa may be taken. of Allinson wholemeal bread. of coarse oatmeal or crushed wheat made into porridge the day before. Or a boiled bread pudding may be taken to work. It may be taken in the middle of the day by those who work hard. and about 1/2 lb. or other greenstuff. This mixture is then tied up in a pudding cloth and boiled. III. N. cool. the meal must be a light one. of meal may be allowed. MIDDAY MEALS. The peas can be flavoured with a little pepper. or a basin of thin vegetable soup and bread. of the wholemeal bread. which is soaked in hot water until soft. II. If No. Another good meal is made from 1/2 lb. and should be lunch rather than dinner.B. lemonade. and one never feels so light after made dishes as after bread and fruit. From 6 to 8 oz. A basin of any kind of porridge with milk. Wholemeal biscuits and fruit.—One of the simplest lunches is that composed of Allinson wholemeal bread and fruit. as it is not wise to burden the system with too much cooked food. DINNERS. Those engaged in hard physical work should make their chief meal about midday. and salad or fruit. lastly.

If hard physical work has to be done. made into sauce. and sweet courses.. such as cauliflower. It should always be a light one. or sleepless must not drink tea at this meal. broccoli. and when taken it should be cooked rather than raw. Persons troubled with piles. Mustard and cress. The plainest dinner any one can eat is that composed of Allinson wholemeal bread and raw fruit. or macaroni. are not nearly so good. This meal must be taken at least three hours before retiring. . constipation. the water that the celery is boiled in may be thickened with Allinson fine wheatmeal. whilst boiled ones. or on a journey. and the later it is eaten the less substantial it should be. such as soups. IV. milk and water. baked apples. Those who want to rise early must make their last meal a light one. onion. and let cook for an hour. Others not subject to piles. and take the Allinson bread pudding or bread and fruit afterwards. Boil the onion in as little water as possible and serve up with the liquor it is boiled in. When it is boiled. the simplest is that composed of potatoes baked. pies.VINNYS A1 STORE should be taken. cycling trip. tomato. avoiding puddings of rice. may take 2 oz. fried. batters. or a piece of cocoanut may be eaten with the bread in winter. tapioca. and about the same quantity of ripe raw fruit. eaten with another vegetable. and who take their food to their work may have some kind of milk pudding at this meal. as it causes persons to rise frequently to empty the bladder. steamed. This is not really a rich food. Evening meal or tea meal should be the last meal at which solid food is eaten. Wheatmeal blancmange. This dinner may be varied by adding to it a poached. A few Brazil nuts. steamed potatoes are next. walnuts. Fruit in the evening is not considered good. Those who are away from home all day. boiled and taken cool. sago. parsnips. From 4 to 6 oz. Of cooked dinners. or constipation must avoid this dinner as much as possible. To prepare braized onions. and spring onions may be eaten if the evening meal is taken 4 or 5 hours before going to bed. savouries. or fruit. A man in full work may eat from 12 to 16 oz. and others may prefer cold vegetables. omelettes. caper. Various dishes may be served for the dinner meal. or boiled in their skins. or lemon water. As a second course. as little water as possible should be used. Baked potatoes are the most wholesome. using butter or olive oil. radishes. of Allinson wholemeal bread may be allowed with a poached or lightly boiled egg. nervous. or eczema. This simple meal can be easily carried to work. cocoa. Heavy or hard work after tea is no excuse for a supper. tapioca. and their skins should always be eaten. or boiled celery. but in summer they are best cool or cold. and the wholemeal bread. and it three different dishes are provided. This wholesome fare can be varied in a variety of ways. cover with a plate. a cup of Brunak. varicocele. cabbage. especially if peeled. of the wholemeal bread. varicose veins. or Allinson bread pudding. Boiled celery will be found to be lighter on the stomach at this meal than the raw vegetable. carrot. should be drunk at the end of the meal. or stewed fresh fruit and bread may be eaten. the next best is when a thin scrape of butter is spread on it. but one easy of digestion and of great use to the sleepless. of cheese and an onion with their bread. sago. cocoa. EVENING MEAL. then add a cupful of boiling water to the contents of the frying pan. bran tea. or even on ordinary occasions for a change. a proportionately lighter quantity of each. some might like a salad instead of the fruit. Wholemeal biscuits or Allinson rusks may be used instead of bread if one is on a walking tour. turnip. or macaroni pudding with stewed fruit. by this means we do not loose the valuable salts dissolved out of the food by boiling. a salad. or rice. milk and water. Recipes for the sauces used with this course will be found in another part of the book. or brown gravy sauce. or cold milk pudding may occasionally be eaten those who are costive will find a boiled onion or some braized onions very useful. The bread is best dry. or some kind of green food. almonds. or boiled egg. If they do eat it they must be sure to eat the skins of the potatoes. fry them first until nicely brown. Very little fluid should be taken last thing at night. they may be parsley. In winter these fluids might be taken warmed. sprouts. sauce. Those troubled with dreams or restlessness must do the same. The fluid drunk may be Brunak. or boating excursion. or a hard-boiled egg. &c. watercress. Those who are restless at night. beetroot. Any seasonable vegetable may be steamed and eaten with the potatoes. and poured over the cooked celery. some Spanish nuts. or even plain water. or onions.

add a little boiling water. Hygienic livers will never take such meals. Break the chocolate in bits. boil for 1/2 an hour. The most that should be consumed is a cup of Brunak. and add sugar to taste. No solid food must be eaten. The milk may be added to the chocolate whilst boiling. Some peel the lemon first. SUPPERS. LEMON WATER is made by squeezing the juice of 1/2 a lemon into a tumbler of warm or cold water. bran tea. but no extra sugar. back pain. strain. Toothless children must not be given any food but milk and water until they cut at least two teeth. and they may all gain further good it they will use Allinson wholemeal flour in place of white for all cooking purposes.. then cut in slices. such as Allinson's. 1 tablespoonful of milk must be added to each cup. if desired. or 1 or 2 teaspoonfuls of condensed milk and no extra sugar. When this is used as a drink at breakfast or tea. or it you have any left over from a previous meal it can be boiled up again and served as freshly made. In winter warm drinks may be taken. to this is added just enough sugar to take off the tartness. COCOA. put on the fire. A little orange or lemon juice is a pleasant addition.VINNYS A1 STORE V. BRUNAK. In making ordinary white sauce or vegetable sauce. varicocele.—Mix 1 oz. or who suffer from piles. &c.—This is best made by putting a teaspoonful of any good cocoa. Hygienists and health-reformers should not permit white flour to enter their houses. this is how we make it. into a breakfast cup. boiling water is then poured upon this and stirred. WHOLEMEAL COOKERY Most of my readers have received great benefit from eating wholemeal bread instead of white. of bran with 1 pint of water. put into a saucepan. and 1 teaspoonful of sugar where sugar is used. Chop fine some onion or . and boil for 2 or 3 minutes to get the full flavour. then add rest of fluid and boil 2 or 3 minutes. Those who are at all constipated. or jug if preferred. a little milk and sugar may be added to it. May be stood on the hob to draw.—Allow 1 bar of Allinson's chocolate for each cup of fluid. even if tea has been early. VI. DRINKS. mix it with sufficient water. and drink cool. but never milk. or even boiled water. lemon water. Can be made in a coffee-pot. grate in a little of the peel. Pour the chocolate into cups. unless it is to make bill-stickers' paste or some like stuff. and stir until the chocolate is dissolved. varicose veins. cocoa. teapot. and add about 1 tablespoonful of fresh milk to each cup. should never use white flour in cooking. Every kind of cookery can be done with wholemeal flour. BRAN TEA. then strain and add hot milk and sugar to taste.—Take 1-1/2 to 2 teaspoonfuls of Brunak for each large cupful required. Those who are inclined to stoutness should use wholemeal flour rather than white. pour boiling water over the slices. CHOCOLATE. and in summer cool ones. or hard work done since the tea meal was taken.

Pancakes can be made from wholemeal flour just as well as from white. and such puddings can all be made with wholemeal flour. Or tie the whole up in a pudding-cloth and boil. having first cut off the hard crusts. and if much butter. plums. pie-crusts. Serve with white sauce or eat with stewed fresh fruit. and tinned or fresh tomatoes will make it more savoury. with sugar and spice. batter poured over. eat with the usual vegetables. and milk. milk. add a little pepper and salt. add boiling water. Turn out when cold on to a flat dish. SWEET BATTER. chopped nuts or almonds. and their children cannot have a better meal to take to school. Norfolk dumplings. currants. Mix Allinson wholemeal flour. pour over it a white sauce.." and it can be used for savoury dishes as well as sweet ones. and you then have a nice brown sauce for many dishes. Butter adds to the flavour of these dishes. put in a pie-dish. Fry some potatoes. put in a pie-dish. and thus produce a sauce that helps down vegetables and potatoes. Tomatoes may be wiped. Soak crusts or slices of Allinson bread in hot water. In making a brown sauce we put a little butter or olive oil in the frying-pan. but does not make them more wholesome or more nourishing. are best made from Allinson wholemeal. milk. vanilla. porridge. raspberries. and not at all harmful. All kinds of pastry. We call it "batter. milk. If we wish to make it very tasty we fry a finely chopped onion first and add that to it. &c. raisins. then break fine in a pie-dish. Cut Allinson wholemeal bread into slices a little over a 1/4 of an inch thick. bake in the oven from 1/2 an hour to 1 hour. Then fill the dish with hot stewed fruit of any kind. and it is ready for use. boil in a small quantity of water. can go into this. Stew ripe cherries. in fact. line a pie-dish with these. stir in wholemeal flour and milk. SAVOURY DISHES MADE WITH BATTER. next make a batter of Allinson wholemeal flour. add to this soaked currants. labourers can take them to their work for dinner. thin with hot water. and then baked. and a little sugar and cinnamon. All kinds of cold vegetables. fry onions and add to them. and are more nourishing and healthy. SUBSTANTIAL BREAD PUDDINGS. pour some of the batter as above over them. and do not lie so heavy as those made from white flour. cloves. pepper. cold soup. and serve. STEWED FRUIT PUDDING. put them in layers in a pie-dish.. There is a substitute for pie-crusts that is very tasty. and a little pepper with salt. salt. or other flavouring. gooseberries. gently pressed on the hot fruit. dredge in Allinson wholemeal flour. White sweet sauce is made from wholemeal flour. lemon juice. Or chop fine cold vegetables of any kind. These puddings can be eaten hot or cold. and cause heartburn just as much as those made with white flour. or dripping is used they will lie just as heavy. let it bubble and sputter. pour over the fried vegetables as they lie in the dish. 1 or 2 eggs. a little ketchup. until. Yorkshire puddings. and a little cinnamon. &c. damsons. and are very tasty this way. batter puddings. stir it round with a knife until browned. under crusts. 1 or 2 eggs together. and bake in the oven. or other .VINNYS A1 STORE parsley. a beaten-up egg. lard. sugar. the batter has formed a crust. then some onions. and bake. and at once cover it with a layer of bread.

biscuits. cook till tender with the milk and water. Chop fine any kinds of greens or vegetables. butter a flat tin or a small pie-dish. BLANCMANGE. wholemeal. small piece of butter. CAULIFLOWER SOUP. or the batter can be cooked in the saucepan. Rusks. 1/2 pint milk and water. sugar and vanilla to taste. stirring all the time. 2 oz. 1/2 small cauliflower. and a 1/4 of an hour before serving. bring the rest to the boil. 1 even dessertspoonful of wheatmeal. 1 teaspoonful of fine wholemeal. 1 gill of milk. pound cake." and you get a thick. allowed to go cold and set. . fry your vegetables before making into soup. To make it more savoury. WHOLEMEAL BATTER. and other like articles as Madeira cake. and may be eaten with stewed fresh fruit. pepper and salt to taste. then it forms wholemeal blancmange. No. 1/4 pint milk. &c. pour into the batter named above. and bake it from 20 to 30 minutes. buns. and turn out when cold. 1. nourishing soup. smooth the meal with a little water. stew in a little water until thoroughly done. 1 ditto cornflour. poured into a mould. let it all simmer for 5 to 8 minutes. seasoning to taste. then add plenty of hot water.. boil up for a minute and serve. wedding cake. turn the batter into it. add flavouring. WHOLEMEAL SOUP. Wash and cut up the cauliflower.VINNYS A1 STORE ripe fruit in a jar. pour in a cupful of the "Sweet Batter. bake. stir in the mixture. Make a batter of the ingredients. 1 egg. Pour into a wetted mould. add butter and seasoning. A MONTH'S MENUS FOR ONE PERSON. thicken the soup with it. with pepper and salt to taste. cheesecakes. Smooth the meal and cornflour with a little of the milk. can all be made of wholemeal flour. pour into a pie-dish. and this is a good substitute for a fruit pie. Prunes can be treated the same way. Eat with vegetables.

dip in egg and breadcrumb. 1 egg. 1 gill of milk. boil up. and 1 small onion cut up small. Stew the lentils with the onion in just enough water to cover them. 2 oz. potatoes. artichokes. previously smoothed with a spoonful of water. and mix with the parsley before serving. or butter. Cook the vegetables in the water till quite tender. 1/4 oz. and a small bit of butter. 3 oz. 3/4 pint milk and water (equal parts). 1 teaspoonful of cornflour. of flagolets. seasoning to taste. thicken with the cornflour. some breadcrumbs. LENTIL CAKES. Make it as follows. 1 teaspoonful of finely chopped parsley. they should be a thick purée. and pepper and salt to taste. 1 potato. pepper and salt to taste. 1 carrot. Cook the flagolets till tender. 1 dessertspoonful of cold boiled vermicelli. return to saucepan. Season to taste. adding a little water if necessary. Boil up the milk. butter a small pie-dish. add seasoning and butter. ARTICHOKE SOUP. Beat up the egg and mix well all ingredients. and cook them in the milk and water. pepper and salt. a little grated lemon peel. add butter and seasoning. WHEATMEAL PUDDING. 1/4 lb.VINNYS A1 STORE No. 1/4 pint parsley sauce. add the vermicelli. until tender. 1 small finely chopped and fried onion. and form into 1 or 2 cakes. 1/2 gill of milk. Rub them through a sieve. Serve with potatoes and green vegetables. . and bake the pudding about 1/2 hour. No. return to saucepan. 2 oz. and cut up small the vegetables. and serve with the sauce. 1 pint of water. of picked and washed Egyptian lentils. when cooked. boil up and serve. and fry in vege-butter. 1 tablespoonful sultanas washed and picked. sugar to taste. butter. 1/4 lb. wash. a little butter. rub them through a sieve. season. season with pepper and salt. 1/2 oz. 1 egg. of fine wheatmeal. boil up and serve. CARROT SOUP. of oiled butter. FLAGOLETS. Peel. 3. 2.

season and sprinkle in the vermicelli. Eat with or without stewed fruit. . 4. pour off any which has not been absorbed. sugar and flavouring to taste. let it soak in a very little water for half an hour. turn the mixture into a small pie-dish. GROUND RICE PUDDING. 1/2 gill milk. a scanty 1/2 pint of milk. Boil the milk. small tapioca. then drain all the liquid. pepper and salt to taste. 3/4 pint vegetable stock. stir the ground rice into it. and serve. let it simmer for 10 minutes. a teaspoonful of grated onion. Put the tapioca into a small pie-dish. 1 oz. HAGGIS. a teaspoonful of vermicelli. 2 tablespoonfuls of tinned tomatoes. a little butter. of wheatmeal. 2 oz. Pour the milk over the soaked tapioca. 1/2 egg. No. Boil the tomatoes with the onion and water for 5 to 10 minutes. 1 tablespoonful dried Julienne (vegetables). pepper and salt to taste. 1 oz. CLEAR SOUP (Julienne). 1 oz. pepper and salt to taste. a pinch of herbs. return to the saucepan. CLEAR TOMATO SOUP. 1/2 pint of water. 1/4 oz. let the soup cook until the vermicelli is soft.VINNYS A1 STORE TAPIOCA PUDDING. Serve with vegetables. No. and bake it in the oven until thoroughly cooked. and steam the haggis 1-1/2 hours. 5. Turn the mixture into a small greased basin. mix it with the milk. 1 small finely chopped and fried onion. and add the other ingredients. 1 egg. 1/2 pint of milk. then add sugar and flavouring and the 1/2 egg well beaten. or 1 fair-sized fresh one. add butter and seasoning and serve. Beat up the egg. of oiled butter. Cook the Julienne in the stock until tender. sugar to taste. of ground rice. of rolled oatmeal. and bake in the oven until a golden colour.

It will take 20 minutes. . When tender serve with grated cheese and vegetables. of macaroni or Spaghetti. and serve with sippets of toast. seasoning to taste. Set the rice over the fire with the water (cold) and the butter and seasoning. and bake the batter in a small buttered pie-dish. Spread the rice on a flat dish. 1 pint of water. rice. 1 dessertspoonful of sago. 1 oz. add the other ingredients. RICE AND TOMATOES. 1/2 pint milk. No. 1/2 pint water. a few spoonfuls of water in the dish. of meal. 1 egg. 1 large tomato or two small ones. 2 oz. pepper and salt to taste. pour the juice over. WHEATMEAL BATTER. Make a batter of the egg. boil up. 1/2 oz. 1/2 oz. pour the mixture into a little pie-dish. place the tomatoes in the middle. 2 oz. Season to taste. of onion chopped fine. No. of Egyptian lentils. sprinkle with pepper and salt. 1 gill of milk. of desiccated cocoanut. 2 oz. 1 ditto of wheatmeal. Flavour to taste. 6. then rub them through a sieve. of oiled butter. let it simmer until the water is absorbed and the rice fairly tender. pepper and salt to taste. place a little bit of butter on each. Return to the saucepan. Boil the macaroni in as much water as it will absorb (about 1/2 pint). milk. 1/4 oz. LENTIL SOUP. Boil the sago and wheatmeal in the milk until the sago is well swelled out. and serve. of butter. WHEATMEAL AND SAGO PUDDING. 1/4 lb. of butter. and bake them from 15 to 25 minutes. add butter and seasoning. Meanwhile place the tomatoes in a small dish. 2 oz. 1/4 oz. sugar and flavouring to taste.VINNYS A1 STORE MACARONI WITH CHEESE. sugar to taste. and bake the pudding until a golden colour. and meal. each of carrots and turnips cut up small. 7. Cook the vegetables and lentils in the water until quite tender. a little grated cheese.

POTATO SOUP (2). Peel. milk. and fill a small pie-dish with them. dust with pepper and salt. Rub the vegetables through a sieve. and cut up small the vegetables. . and cut up the celery. pepper and salt to taste. then let cook gently for another 1/4 hour in a cooler part of the oven. Cover with paste. 8. add the butter and seasoning. and cut up the apples. season to taste. of butter. 1/4 oz. of butter. Serve with brown sauce or tomato sauce. and bake in a fairly quick oven until brown. core. Some paste for short crust. 1/4 pint milk. of grated cheese. sugar and cinnamon or lemon peel to taste. a piece of celery. and onion. 2 tablespoonfuls of tinned sweet corn. Roll out the paste and line a plate with it. Rub the mixture through a sieve. and cut up the potatoes. and bake the cauliflower until golden brown. 2 medium-sized potatoes. Beat up the egg and mix with the sweet corn. 1/2 lb. 1 small cauliflower. wash. and serve. 1 oz. (See "Sauces. a little piece of butter. of potatoes. Pare. a teaspoonful of chopped parsley. cut it up and arrange it in a small pie-dish. return the soup to the saucepan. place the butter in little bits over the top. Peel. 1 piece of celery. boil up. No. 3/4 pint water. 1 pint of water. 1 small onion. pepper and salt. 1/2 oz. 1 small onion chopped fine. wash. add seasoning. 1 tablespoonful of breadcrumbs. 2 medium-sized cooking apples. add sugar and cinnamon to taste. and cook them in the water till quite tender. pepper and salt to taste. Boil with the water until tender. turn the sweet corn mixture on to the paste. pepper and salt to taste. boil up and serve. SWEET CORN TART. sprinkle over the cheese and breadcrumbs.") APPLE PIE. 1 egg. mix in the parsley. Serve with white sauce. and fried a nice brown in butter or vegebutter. CAULIFLOWER AU GRATIN. some paste for crust.VINNYS A1 STORE POTATO SOUP. and a little water. Boil the cauliflower until tender. and bake the tart until a light brown.

add the sugar and any kind of flavouring. a small onion. . carrot. No. of rice. in 1/2 pint of water. 9. Cook the rice in the milk and water until tender. butter. ASPARAGUS SOUP. grated cheese. butter. turnip. then add the cheese. Bring the milk to the boil. and seasoning. previously washed and cut up. of butter. put all in a pie-dish. and serve separately. RICE CHEESE SOUP. Boil the asparagus in the water till tender. after removing the brown outer skin. pour it over the rice. adding seasoning to taste. pepper and salt to taste. 1/2 oz. add the seasoning. pepper and salt to taste. 1/4 pint milk. sugar and flavouring to taste. they should be soaked over night. 1/2 dozen sticks of asparagus. 1 teaspoonful of sago. 10. 2 oz. No. Wash the rice and put it into a piedish. celery. 1/4 oz. and the cornflour smoothed in the milk. Stew some Californian plums in enough water to cover them well. 1/2 pint of milk. VEGETABLE PIE. and sprinkle in the sago. of butter. Boil all the vegetables. Cover with short crust. 1/2 pint water. 1 oz.VINNYS A1 STORE RICE PUDDING. and bake the pudding till the rice is tender. Add enough water for gravy. 3/4 pint water. STEWED PRUNES AND GRATED COCOANUT. seasoning to taste. tomato (or any other vegetable in season). 1/4 oz. 1 oz. and bake in a moderately hot oven. 1/4 pint milk. boil up and serve. 1 level dessertspoonful of cornflour. When they are quite tender. If possible. Chop fine the onion and fry it. and let the soup boil up until the cheese is dissolved. each of potato. MACARONI WITH CAPER SAUCE. Grate some fresh cocoanut. 1 dessertspoonful of rice.

Place the prunes in a little pie-dish. 2 oz. then in egg. Boil the macaroni in 1/2 pint of water until tender. fry the bread and onion a nice brown.VINNYS A1 STORE 2 oz. and cook the tomatoes and onion in enough water to make 1/2 pint of soup. 11. with a little of the juice. and 1 egg. 1 teacupful of tinned tomatoes. TOMATO SOUP. pepper and salt to taste. half an egg beaten up. pepper and salt. and bake until a golden colour. and add a little piece of butter. of fresh ones. or 6 oz. add sugar and flavouring. a little milk. of butter. and stir it in. macaroni. thicken with the cornflour smoothed with a spoonful of water. 1 teaspoonful of cornflour. melt the butter in a frying pan. 1/2 oz. Make a batter of the milk. SEMOLINA PUDDING. of fine wheatmeal. When cooked 15 minutes rub the vegetables through a sieve. a little piece of butter. pour the batter over. 1 teaspoonful capers chopped small. BREAD SOUP. PRUNE BATTER. One slice of Wholemeal bread. meal. 1 small onion. Boil the semolina in the milk until well thickened. then add the capers and vinegar. and bake until a nice brown. of semolina. and a little butter. 1 gill of milk. Make the white sauce. 1 oz. return to the saucepan. Serve with vegetables. pour the mixture into a little pie-dish. and egg. BREAD STEAK. serve with sippets of toast. 8 or 10 well-cooked Californian plums. Chop the onion up fine. . sugar and vanilla to taste. a small finely chopped onion. oil the butter. 1/2 pint of milk. enough of the caper vinegar to taste. No. No. boil up. 1/4 pint white sauce (see "Sauces"). 12. Dip the bread in milk. sprinkle with seasoning and serve with potato and greens.

sweet almonds chopped fine. and serve. Cook the rice in the water and tomatoes until tender.VINNYS A1 STORE 1 slice of Allinson bread. 1 well-beaten egg. 1/2 saltspoonful of cinnamon. pour over the gravy. STEAMED PUDDING. 3 oz. 1 medium-sized potato. Bake them from 15 to 20 minutes. 1 oz. 1-1/2 gills of water. 2 oz. Cut up the vegetables and cook them in 1/2 pint of water. adding a little herbs. 1 egg. a pinch of nutmeg. a dusting of pepper and salt and a bit of butter on each. boil up. When the bread is quite tender. No. spread the rice on a flat dish. 1/4 lb. place them in a flat tin with a few spoonfuls of water. and serve with grated cheese and vegetables. 1/2 oz. place the mushrooms in the middle. as directed in recipe for "Rice. of bread. of mushrooms. 1 small finely chopped onion fried brown. 1 small Spanish onion. wheatmeal. ONION SOUP. add seasoning. rub all through a sieve. MACARONI AND TOMATOES. of macaroni. 1 oz. 1/4 lb. cinnamon and sugar to taste. add the butter oiled. Soak the sago over the fire in a little water. of sago. and serve. of butter. 1 oz. pepper and salt and a pinch of mixed herbs. Mix all the ingredients together. when almost tender drain . Cook the rice in 1/2 pint of water. and serve. rub the vegetables through a sieve. 2 oz. 1/2 oz. When tender. of oiled butter. add the butter and seasoning. sultanas. a little milk. adding the onion and seasoning." Peel and wash the mushrooms. 1/2 teacupful tinned tomatoes. return soup to the saucepan. Boil the bread in 3/4 pint of water and milk in equal parts. Soak the bread in milk. RICE AND MUSHROOMS. a little milk. a little butter and seasoning. a little grated cheese. 1/2 doz. sugar to taste. and squeeze the surplus out with a spoon. 13. return the soup to the saucepan. 1/4 oz. of butter. and bake the pudding from 30 to 45 minutes. pour the mixture into a buttered pie-dish. pepper and salt to taste. of rice. sultanas. BREAD PUDDING.

take out the mint. Boil the green peas in 1/2 pint of water. and serve. 1 gill of custard. sprinkling crumbled ratafias and the almonds between the pieces of cake. 2 ozs. a piece of celery. 2 sponge cakes. Boil the vermicelli in the water until tender and all the water absorbed. Cut the sponge cakes in half. the cheese. Then add seasoning. No. and serve with sippets of toast. place little bits of butter on each. tie with a cloth. let it all soak for half an hour. and cook them with the vegetables till quite tender. 15. Pour the custard over. and thicken the soup. of grated cheese. add the butter. of butter. seasoning to taste. the egg. 1 oz. and serve. of vermicelli. smooth the meal with a little milk. boil up. and a little water if necessary. adding seasoning and the mint. spread them with jam. a little jam. add pepper and salt. . 1 spray of mint. Let it cook for 2 to 3 minutes. a few breadcrumbs. and steam the pudding for an hour. SPLIT PEA SOUP. 1 egg well beaten. of potatoes cut into pieces. 1/4 oz.VINNYS A1 STORE off any water that is not absorbed. 1 gill of water. a little butter. Return to the saucepan. 1/2 teacupful green peas. pepper and salt to taste. arranging them in a little pie-dish. 1/2 oz. after picking them over and washing them. pour the mixture into a soupor small basin. a little milk. TRIFLE. When the peas are tender. VERMICELLI RISSOLES. Serve with white sauce. Set them over the fire in the morning. of chopped almond. and a few breadcrumbs. a slice of Spanish onion chopped up. No. and bake them a golden brown. Soak the peas in water overnight. 14. a few ratafias. a teaspoonful of fine meal. mix it with the other ingredients. Form into 2 or 3 little cakes. seasoning to taste. or vege-butter. Then rub all through a sieve. of split peas cooked overnight. GREEN PEA SOUP. 3 oz. if the mixture is too moist. 2 oz.

Stir the mixture into the boiling milk. and smooth them with a little water.VINNYS A1 STORE HOT-POT. SAVOURY CUSTARD. and cut up the leek and potatoes. No. 1/2 pint water. Then rub the vegetables through a sieve. 1/4 oz. a pinch of nutmeg. 1/2 teacupful tomatoes. adding a little hot water if needed. of butter. and sprinkle pepper and salt between the vegetables. and scatter them over the top. . and bake it in the oven in a dish or tin with a few spoonfuls of water until well done. Return to the saucepan. of butter. 1 egg. 17. 1 teaspoonful N. and seasoning. and serve. 1/2 pint of milk. and cook them till tender in the water. 1 leek. cocoa. keep stirring. Bring the milk to the boil. and serve with potatoes and greens. Peel. potatoes. and wheatmeal. 1 oz. and allow to get cold. Turn out. 1 oz. and tomatoes in layers in a small pie-dish. Wash and core a good-sized apple. sugar and vanilla essence to taste. sweeten and flavour. Spanish onion peeled and sliced. 1-1/2 gills of milk. 16. CHOCOLATE BLANCMANGE. BAKED APPLES AND WHITE SAUCE. flour. pepper and salt to taste. LEEK SOUP. of half cornflour and fine wheatmeal.F. add the milk. 3 oz. pepper and salt to taste. fill the core with 1 or 2 stoned dates. 1 gill of milk. butter. 1/2 lb. of grated cheese. Arrange the potatoes. 1/2 oz. potatoes. 1/4 lb. onions. and boil the hot-pot for 1 to 1-1/2 hours. wash. and allow to cook 5 minutes. Cut the butter in little bits. Serve with sauce. Proceed as in savoury custard. No. boil up. Pour into a wetted mould. pepper and salt to taste. mix cocoa. and serve. Fill the dish with boiling water.

of vege-butter. a little butter and seasoning. Roll in wheatmeal. a pinch of nutmeg. Wash. of potato. 1 oz. 1 large tablespoonful of golden syrup. RICE CHEESECAKES. and cook with the onion in the water till quite tender. 2 oz. turn out when cold. seasoning. 1 oz. Serve with vegetables and brown sauce. and form the mixture into small cakes. in the water. and fry them a golden brown. return the mixture to the saucepan. 1/4 lb. seasoning and sugar. 2 oz. PLUM PIE. add butter and seasoning. 1 gill of milk. Fry the potatoes in the butter. Boil the tapioca until quite tender. and serve. pour the mixture in a little pie-dish. of tapioca. LEMON MOULD. or butter. and cheese with the rice. POTATO BATTER. ripe plums. Cook the rice in the water until quite dry and soft. add seasoning. of grated cheese. juice and rind of 1/4 lemon. a small onion. and bake the savoury for half an hour. APPLE SOUP. add the syrup and lemon juice. mix it with the potatoes. cold boiled potatoes. and bake . Rub them through a sieve. mix the egg—well beaten—seasoning. thicken the soup with the cornflour. cover the plums with a short crust. seasoning and sugar to taste. and serve. 18. 1/2 pint of water.VINNYS A1 STORE TURNIP SOUP. pour 1/2 teacupful of water over them. sugar to taste. Wash the plums and put them in a small pie-dish. mix well. peel. make a batter of the milk. Rub the mixture through a sieve. 1 gill water. add sugar. add the butter. and cook them in the water until tender. rice. and cut up the vegetables. 1 small finely chopped onion. No. a little wheatmeal. 6 oz. pour the mixture into a wetted mould. 1 egg. 1/2 pint of water. turnip. Take out the rind. and 2 oz. Peel and cut up the apple. and some vege-butter. with the Lemon rind. 1 large cooking apple. some paste. 1 oz. 1/2 pint water. 1 teaspoonful of cornflour. wheatmeal. and serve. a little butter. meal. 1 egg. and egg. return to the saucepan. 1/2 lb. boil up.

VINNYS A1 STORE the pie a golden brown. 1/2 pint milk. season with pepper and salt. butter. cover with a crust. 2 oz. 6 eggs. Boil the macaroni in water until tender. carefully with it. peel. Spanish onions. well beaten. 1/2 small onion cut up small. SAUSAGES. boil up the soup. 20. 2 oz. season and add the butter. butter. 1 teacupful of breadcrumbs. 6 oz. quarter the egg. rub the vegetables through a sieve. 1/2 saltspoonful of herbs. No. apples. return to the saucepan. APPLE AND ONION PIE. and cook them in 1/2 pint of water till tender. 2 oz. No. When all is tender. Cut into little pieces and place in a little pie-dish. and cut up the vegetables. stew gently with a little water. Rub through a sieve. BUTTER BEAN SOUP. return to the saucepan. of butter beans soaked overnight in 1 pint of water. . butter. add the egg. and bake the pie 1/2 hour. Peel and cut up the apples and onion. some paste for a short crust. a little butter. celery. season with pepper and salt. seasoning to taste. pepper and salt. Cook all the vegetables until tender. egg. 1 potato. and serve. pour the custard over the macaroni. macaroni. and serve. CELERY SOUP. carrot. add the butter. and place the pieces on the mixture. beat the milk. add the butter. 1/2 small onion. boil up. add sugar and flavouring. 2 oz. 1/4 lb. Serve with stewed fruit. MACARONI PUDDING. Oil the butter and mix it with the breadcrumbs. 1/2 oz. and bake until set. turn the mixture into a small pie-dish. sugar and flavouring to taste. 1 hard-boiled egg. adding water as it boils away. 1/2 oz. pepper and salt to taste. When nearly tender. 19. Wash. 1/2 small onion chopped fine. 1/4 oz. 1/2 stick celery. 1 egg well beaten.

cocoa. 1 small onion chopped fine. 1/2 oz. wash. 1 tablespoonful of currants and sultanas mixed. and fry them brown in a little vege-butter. 22. some paste for crust. 1 teaspoonful N. let it cool a little. cut up the tomato and mix it in. pepper and salt. No. Cook the rolled wheat in the milk for fifteen minutes. well-beaten. and serve. 1/2 Spanish onion chopped up. peeled and cut in pieces. ground rice. Peel. pepper and salt. Pour the mixture into a small pie-dish. herbs. a little vanilla. Break up the toast. and set all the ingredients over the fire. sugar to taste. CHOCOLATE PUDDING. and seasoning. a little milk. 1/2 pint milk. 1/2 oz. VEGETABLE PIE. when tender. sugar. a little butter. 1/2 pint water. roll them into a little breadcrumb. season and add the butter. 1/2 lb. 1 gill milk. boil in the water till tender. and 1 egg. sugar to taste. butter. cocoa. and let simmer another 15 minutes. of cheese shredded fine. Return the mixture to the saucepan. SORREL SOUP. No. 1 small onion. cover with paste. and bake for 20 to 30 minutes. Stew the potatoes and onion in a little water. Pour the mixture into a small pie-dish. and bake 1/2 hour or until golden brown. 21. 1/2 pint milk. potatoes. then add the fruit. 1 potato.F. 1 good handful of sorrel washed and chopped fine.VINNYS A1 STORE onion. 1 oz. 1 oz. Make the mixture into sausages. place the vegetables in a small pie-dish. and rub through a sieve. and vanilla. and cut up the potatoes and onion. 1 slice of dry toast. . and bake in the oven until golden brown. pepper and salt to taste. cook till the onion is tender. FRENCH SOUP. mix in the egg. Boil the rice in the milk for 5 minutes. 3/4 pint of water. add 1/2 gill of milk. ROLLED WHEAT PUDDING. add the milk. rolled wheat. 1 tomato.

and chopped fine. Make a batter of the meal. 23. Serve with sweet sauce. Line a couple of patty pans with the paste. the juice and rind of a small half-lemon. 1/2 oz. cover and steam for 1 hour. 1 egg. which shows that the custard is thickening. and boil the soup for a minute or two before serving. Then cool it. butter. mushrooms. 1 oz. and milk.VINNYS A1 STORE sorrel. 1/4 oz. Mix all the ingredients. Add the butter and seasoning. 1 teaspoonful finely chopped parsley. thicken the soup with the meal (which should be smoothed with the milk). 2 oz. Heat the milk. 1 egg well beaten. 1 small apple. cored. 1 or 2 finely chopped spring onions. a little paste for short crust. sultanas. 1/2 oz. butter. and seasoning. pepper and salt. 1/2 oz. MUSHROOM TARTLETS. a dessertspoonful of meal. SAVOURY BATTER. Serve with vegetables. butter. 1/2 small grated onion. pepper and salt. 1/2 oz. peeled. EVE PUDDING. . after having dried them and cut into pieces. GREEN PEA SOUP. sugar to taste. placing the jug in cold water. Cook the green peas and spring onions in 1/2 pint of water until quite tender. When cold. STEWED FRUIT AND CUSTARD. and a few finely chopped almonds. citron peel chopped fine. Any kind of stewed fruit. pour the mixture into a small jug. No. place this in a saucepan of fast-boiling water. sugar and vanilla to taste. and stir the milk into it gradually. beat up the egg. and continue stirring the custard until it is well thickened. Simmer gently for 10 minutes. 1 gill of milk. When they are cooked mix them well with the vermicelli. cooked and cold. and serve. Remove the saucepan from the fire immediately. Stew the mushrooms in the butter. serve with stewed fruit. and bake the batter 1/2 hour. egg. 1/2 teacupful green peas. vermicelli. a little butter. 1 teacupful of breadcrumbs. and 1 egg. keep stirring until the spoon gets coated. Custard: 1 gill of milk. and 1 gill of milk. pour the mixture into a buttered pie-dish. 1/4 lb. and bake the tartlets until golden brown. fine wheatmeal. pour the mixture into a small buttered basin. mix in the other ingredients. pepper and salt. oiled butter.

a little milk. and bake in the oven until a nice brown. 1 well-beaten egg. 1 tablespoonful of milk. BUTTER BEANS RISSOLES. 1/2 pint hot milk. a pinch of herbs. place a few bits of butter on the top. and serve. 1/2 small onion chopped fine. sugar and flavouring to taste. roll in breadcrumbs. and seasoning. and serve with sippets of toast. 2 oz. 1 egg well beaten. fry the onion in the butter. No. Serve with vegetables. 2 oz. and proceed for dumplings as follows: 1 egg. let cook for a minute. Stew the mushrooms and onions together in the butter until well cooked. Mix the ingredients. 25. 1/2 small onion chopped fine. 1 oz. 24.VINNYS A1 STORE No. 1 tablespoonful of cold mashed potatoes. 1/2 oz. and bake the custard in a moderate oven until set. of butter. Gradually drop the mixture into the boiling soup. mashed potatoes. and mix with the fried onion. mushrooms cut up small. Let the soup thicken and boil up. and the meal smoothed in a little milk. pour the mixture into a small buttered pie-dish. SAVOURY SAUSAGES. Soak the beans in butter over night. of butter. seasoning to taste. pepper and salt. flavour with nutmeg. 1 dessertspoonful of fine wheatmeal. RATAFIA CUSTARD. place them on a buttered tin. add 1/2 pint of water. herbs. ratafia broken up. butter beans. add the milk and smooth the meal with it. 1/2 teacupful cold lentil purée 1 small finely . Boil the beans in as much water as they absorb until quite tender. Make 3/4 pint of clear soup. 1 teaspoonful of fine wheatmeal. Then pass them through a nut-mill or mash them up. 1/2 oz. and cook the vegetables for 10 minutes. Beat up the egg. CLEAR SOUP WITH DROPPED DUMPLINGS. MUSHROOM SOUP. 1/2 teacupful of breadcrumbs. Add seasoning. form into little rissoles.

pepper and salt. ground rice. Butter a flat tin and sprinkle with breadcrumbs. 1/2 small grated onion. potato. Cut up the vegetables. and set them over the fire with the . Form into sausages. a little sugar and flavouring. seasoning. CHESTNUT SOUP.VINNYS A1 STORE chopped onion tried brown. spread the mixture on the tin. a pinch of herbs. then rub through a sieve. and breadcrumbs. 1/2 lb. butter. 1 egg. Beat the egg. and serve with vegetables and tomato sauce. 1 egg. BAKED CUSTARD. 2 oz. FRUIT TART. butter. 1/2 lb. and bake until set. 1/2 small onion. Boil. 1/4 oz. pour the custard into a small pie-dish. 1/2 oz. parsnip. sweeten and flavour to taste. and as much milk as needed to make up the quantity of soup. and finish baking. Cut into pieces. peel. chestnuts. dish up. well beaten. 1/2 pint hot milk. cook them until tender. Serve with vegetables and sauce. Serve hot or cold. then fill with any kind of stewed fruit. 1 teaspoonful of cornflour. 1/4 lb. adding seasoning. sprinkle well with fine breadcrumbs. 26. roll them in a little wheatmeal. scatter bits of butter on the top. a little nutmeg. and bake them a nice brown in the oven. 1/2 pint milk. GROUND RICE CUTLETS. return the mixture into a saucepan. Line a couple of patty pans with paste for short crust. Mix the ingredients. 27. pepper and salt to taste. 1/4 oz. 1/4 pint milk. grated cheese. add butter and seasoning. Boil up and serve. Partly bake. mix it with the milk. PARSNIP SOUP. a little milk. No. and bake until golden brown. Boil the ground rice in the milk until stiff. No. and the other ingredients. and mash the chestnuts. add the egg.

and out up the apples. Line a pudding basin with paste. of cold boiled macaroni cut small. SEMOLINA SOUP. and serve. 2 oz. seasoning. 1 gill water. 6 oz. apples. grated cheese. gooseberries. 1/4 oz. let get cold. or vege-butter. mix together with the macaroni. turn the mixture into a small pie-dish. 1 tablespoonful of cream. and fry a nice brown. When it has boiled up. fill the basin with the apples. 1/2 oz. season to taste. GOOSEBERRY POOL. cheese. Serve with vegetables. and as much breadcrumb as needed to keep the mixture together. remove the mace. 1 oz. MACARONI SAVOURY. add sugar to taste. Cook the goose-berries in 1/2 gill of water. 1 egg. 1/2 pint of water. butter. milk. add sugar and cinnamon. cook gently for 10 minutes. pepper and salt to taste. boil up. Beat the egg well. core. halt a small grated onion. No. 1/2 lb. and meal. breadcrumbs. Add the herbs. and mix it with the macaroni cut in small pieces. 1/2 oz. 2 oz. butter. and serve. add cheese. a very small piece of mace. egg. . and some paste as for a short crust. pepper and salt. butter. dip in egg and breadcrumb. Shape into cutlets. Make a batter with the milk. Peel. a pinch of herbs. rub the fruit through a sieve. and the butter. and mix the gooseberries with the cream. sugar to taste. 1 egg. seasoning to taste. 1 gill milk. previously oiled. when soft enough to pulp. APPLE PUDDING. and bake until a golden brown. sugar to taste. 1 saltspoonful of cinnamon. onion. and butter. fine wheatmeal.VINNYS A1 STORE onion. MACARONI CUTLETS. and steam the pudding for 1 to 11/2 hours. and the butter. 1/2 gill of milk. 1/2 oz. thicken with the semolina. Serve with rusks. cover with paste. semolina. Bring the milk and water to the boil with the mace. cold boiled macaroni. bind the soup with the cornflour. 28. and seasoning. grated cheese. 1/2 oz.

BEETROOT FRITTERS. some paste for short crust. and cover the paste. PUMPKIN TART. until the rice is quite tender. 3/4 lb. curry. Cut the beetroot into small dice. return to the saucepan. 1/2 gill milk. Let some butter or oil boil in the frying-pan. salt to taste. 1 teacupful of sweet corn. Add sugar and Lemon juice. 30. fry a golden brown. pepper and salt. meal. 1/2 teacupful tinned tomatoes. CELERY SOUP. adding seasoning to taste. a little Lemon juice. make a batter with the milk. with a little water until tender. 1 egg. boil it up for a few minutes before serving. and serve the fritters with vegetables and brown sauce. Cook the rice with the onion. and bake the tart until the crust is done. smooth the meal with part of the milk.VINNYS A1 STORE No. mix the beet with it. SWEET CORN AND TOMATOES. No. Line a plate with paste. 1/4 oz. rice. 1 dessertspoonful of meal. 1 oz. let it cook until quite tender. which should have been previously brushed over with white of egg. pumpkin. Meanwhile. 1 gill of milk. butter. set it over the fire with 4 pint of water. seasoning to taste. finely chopped onion. cut into dice. 1 saltspoonful of curry. add pepper and salt to taste. pepper and salt. juice of 1/2 a lemon. drop the batter by spoonfuls into the boiling fat. Stew together. add the rest and thicken the soup. a little piece of butter. 2 tablespoonfuls of meal. 1 small beet. 29. and egg. 1 oz. 1/2 stick celery. 1 pint milk and water (equal parts). stew the pumpkin. 1/2 oz. CURRY RICE SOUP. and seasoning in the milk and water. . and serve with baked potatoes. butter. Cut the celery into pieces. sugar to taste. add the butter. rub it through a sieve. and serve.

a teaspoonful of lemon juice. Pound together the yolks of 8 hard-boiled eggs. and the lemon juice. adding a piece of vanilla 1/2 in.VINNYS A1 STORE BANANA PUDDING. Cut some slices of rich cheese and place them between some slices of wholemeal bread and butter. spread each piece with golden syrup and over this with clotted cream. a teaspoonful of curry powder. well beaten. and cook in the milk until they will mash up well. EGG AND TOMATO SANDWICHES. DEVONSHIRE SANDWICHES. CREAM CHEESE SANDWICHES. long. 2 bars of good chocolate. 1 egg. and bake in a moderate oven until the custard is set. 1 gill of milk. Put them on a plate in the oven. Mix the chocolate with the cream and spread the mixture on thin slices of bread. CHOCOLATE SANDWICHES. Peel and slice the bananas. sift with powdered sugar and serve. like sandwiches. a piece of butter the size of an egg. a little salt. 3 bananas. Cut some slices of new bread into squares. slit the latter and remove it when the cream is whipped firmly. and a tablespoonful of fine breadcrumbs. add the egg. If desired sweeter add a little sugar to the cream. Grate the chocolate. . and when the bread is toasted serve on a napkin. whip the cream. Spread some thin brown bread thickly with cream cheese. Rub them through a sieve. make into sandwiches. 1/4 pint cream. Pound to a smooth paste and moisten with a little tarragon vinegar. pour the mixture into a small pie-dish. CURRY SANDWICHES. SANDWICHES CHEESE SANDWICHES. then put any kind of jam between the slices.

add the tomatoes and pepper and salt to taste. then turn it out and let it get cold. after having removed the seeds. melt the butter in a saucepan. and serve on hot buttered toast. mashing them well with a wooden spoon. bake 15 minutes. mix them with the tomatoes and stir the mixture well over the fire until it is well set.VINNYS A1 STORE 2 eggs. 1/2 oz. Put a little bit of butter on each slice. butter. 1/4 lb. Skin and slice the tomatoes. tomatoes. and let them simmer for 10 minutes. TOMATOES ON TOAST. A few drops of lemon juice are an improvement. make into sandwiches in the usual way. Beat up the eggs. pepper and salt. sprinkle with fine breadcrumbs seasoned with pepper and salt. Cut in slices 1 or 2 ripe red tomatoes. pour the gravy from it round the dish. Arrange in a single layer in a baking tin. set the saucepan aside and allow the tomatoes to cool. APPENDIX .

210. LIMITED. E.. the Health Beverage The Allinson Vegebutter The Allinson Breakfast Oats The Allinson Crushed Wheat Allinson Blanc-Mange Powder Allinson Custard Powder Delicious Cocoa and Chocolate Prepared Barley The Allinson Vegetable Soup Finest Nut Oil PRICES ARE SUBJECT TO ALTERATION WITHOUT NOTICE THE NATURAL FOOD CO. . Cambridge Road.VINNYS A1 STORE Some ALLINSON Specialities INDEX The Perfect Bread Wholemeal Flour "NF" Biscuits Allinson Wholemeal Rusks The Allinson Natural Food for Babies and Invalids "Power" the Ideal Breakfast Food Brunak.

stamps (to pay carriage) for free 2 lb. . together with free illustrated booklet on "Bread and Health." name and address of nearest Allinson Baker. Nourishment. Free Sample 2 lb. Allinson Bread is unique as the health-maintaining diet because it retains those essentials of the wheat expressly designed by Nature as a Natural and all sufficient corrective.VINNYS A1 STORE The PERFECT BREAD The Perfect Bread and the Perfect Food is the best description of Allinson Wholemeal Bread. Biscuits. the Fact that a 2 lb. Bone and Muscle building qualities provided by unadulterated wheat. (approx. Containing the whole of the grain. which combines the maximum of nutriment at a minimum cost. Send 4d. Loaf. and particulars of monthly prize distribution of 23 cash prizes and 100 Bread Trenchers and Knives. Other essentials of perfection are amply proved by the following facts:— Palatability. Apart from the questions of economy and nourishment. Allinson Wholemeal Bread is undoubtedly the ideal diet when eaten with fresh fruit or salads. sample loaf and N. In view of recent advice tendered by the Government on food economy.) Allinson loaf contains as much real nutriment as a pound of beef (costing nearly three times as much) is a point of economy that none can afford to overlook. In Addition. —Which wheat is so scientifically cleaned and ground by a patented stone mill process that Allinson Bread is perfectly digestible under all conditions. Economy. it consistently affords that 100% of Brain.F. Allinson Bread retains to the full the delicious flavour of fresh-gleaned wheat.

.FLOUR. Allinson Wholemeal Flour is packed in 3-1/2 lb. LTD.. 7 lb.. and bread. 210 Cambridge Road. and 14 lb. bags. containing useful recipes for making all kinds of fancy cakes. pastries. LONDON. .VINNYS A1 STORE For 1/2 a 3-1/2 lb. E.. Wholemeal . THE NATURAL CO. trial bag of Allinson Wholemeal will be sent in addition to above..

210 Cambridge Road.." £5 " 20 of 5/. It contains the full 100% nourishment of unadulterated wheat in a form so perfectly digestible that it is the ideal flour for all possible Baking purposes. 2nd " " £2 " 3 of 20/.. This competition will run until further notice. and pastry. Sold only in sealed bags 3-1/2 lbs. LTD." The importance of pure unadulterated flour for domestic cookery cannot be exaggerated. and cash prizes to the value of £20 will be awarded in each competition for the best "dainties" sent in according to the decision of our cookery expert whose award must be accepted as final.will be £3 in Cash. Grocers. Sole Proprietors: THE NATURAL CO. 14 lbs. of all Health Food Stores. Puddings.. The Proprietors of Allinson Gold Medal Wholemeal Flour. . together with your name and address. MONTHLY COMPETITION. cakes. Many people who wisely use Wholemeal Flour for baking bread fail to realize that it can be used with equal success when making puddings. and of the purity and nutritive quality of Allinson there is no question. £20 Monthly Prize Scheme. giving to each extra nourishment and retaining all the delicious flavour of fresh-gleaned wheat.will be £5 in War Loan Vouchers. realizing the immense value of genuine wholemeal as an economic and nourishing factor of our national diet. Each month ladies will be invited to compete in making one or other of the delicious recipes found in the Handy recipe book enclosed with each bag of Allinson Flour. in time to reach us by the time indicated on the particulars enclosed with each bag flour. Pack the cake carefully and forward it.VINNYS A1 STORE Allinson Gold Medal Wholemeal Flour has been rightly termed the "Flour of Health. 1st Prize will be £5 in Cash. Allinson Wholemeal Flour alone must be used. There will be no entrance fee. Bakers. have arranged a series of monthly competitions for "Allinson" Housewives in order to stimulate a wider and more general use of Wholemeal Flour in the making of Pastry. 10 " 10/. etc. Cakes. and home-made Bread. 7 lbs. Each cake must be made in strict accordance with the directions given as to the quantities of the ingredients.

LUNCH BISCUITS (Plain) LUNCH BISCUITS (Sweet) GINGER BISCUITS COCOANUT BISCUITS OATEN BISCUITS (Plain) OATEN BISCUITS (Sweet) Be sure that Dr. or a family tin containing 6 lbs. Grocers. Health Food Stores. "NF" Biscuits.VINNYS A1 STORE LONDON. Allinson's Autograph is stamped on each biscuit. post paid for 2/6. these biscuits are most easily digestible and wholesome. E. Sold by all Allinson Bakers.. They are guaranteed free from all chemicals and are made from the celebrated Allinson Gold Medal Wholemeal Flour. carriage paid for 5/-to any address in the United Kingdom direct from — . etc. As with Allinson Bread. Allinson Wholemeal Biscuits are at one and the same time the most delicious and nourishing biscuits sold at a popular price. or 3 lbs. There are four distinct kinds each sold at the same price. and refuse all substitutes.

. per lb. They can be eaten by the most delicate and are excellent for Babies. etc.. Allinson. 210 Cambridge Road. LTD. LTD. . or 2 lbs.R.VINNYS A1 STORE THE NATURAL CO. They are perfectly digestible and form a splendid change of diet for dyspeptics and other sufferers. None genuine without the signature. T. Of all Allinson Bakers. E. LONDON. LONDON.. E. 1/6 post paid direct from— THE NATURAL CO. Ex-L. 8d. Allinson Wholemeal RUSKS These delicious rusks contain no chemicals and are consequently far superior to the ordinary kind which contain so much harmful chemical rising material. Health Food Stores.P. They contain all the nourishment of pure unadulterated wholemeal and are made both sweet and plain. 210 Cambridge Road. Grocers..C. R. Edin.

but it hinders digestion. Edin. nor the milk of any other animal. ALLINSON.R. . The aim of the scientific and practical physician is to prevent this heavy curdling while allowing cow's milk to be taken.C. and cause discomfort. this causes the milk to curdle in flakes. gives rise to constipation. It takes the place of mother's milk fairly well.P. are long in digesting. Ex-L. which lie heavy on the stomach. but it has its drawbacks.VINNYS A1 STORE The Allinson NATURAL FOOD for Babies & Invalids A Note by Dr. No artificial food. the chief one is that it curdles in heavy cheese-like masses. Some Doctors Advise lime water to be added to the milk. Usually the milk of the cow is given as a substitute for mother's milk. and may lead to stone in the bladder. is equal to a mother's milk.

6d. or they are too starchy. put on the fire.. or when fresh milk cannot be had. Chemists. nor should tinned or condensed milk be ordinarily used.. This. and when babies are reared as I advise they are usually the admiration of all. 1/-..R. or not warmer than the temperature of the human blood.. if the food does not feel hot to this test it will be of the right temperature. Ex-L. but they have their drawbacks. as on board ship. and it is my boast that I rarely lose a child in illness. Only under exceptional circumstances should tinned milk be used. it nourishes all the organs but clogs none. Sugar should not be added to the food. Nine-tenths of the foods made for babies are made on wrong lines. Also quite as invaluable for nursing mothers and invalids. or in laxative principles. and to each half-pint of this mixture is added a fairly heaped-up teaspoonful of Natural Food. mix well. will prevent it curdling in heavy masses. "Healthy Babies and how to Rear Them. of Food) carriage paid from— THE NATURAL CO. "POWER" . and oatmeal water is heating. E. or 1/-or 2/6 tin (containing 4 lbs. In place of a thermometer.. Knowing these Drawbacks I invented Natural Food. Grocers. and when cool the food is ready. 210 Cambridge Road.R. wheat. 3d.VINNYS A1 STORE Some advise barley. They all are a trouble to make. I am a practical physician.P. etc. the tip of the little finger is a good tester. LONDON. and live to be a source of delight to their parents. or else they contain injurious chemicals. This is the Way to prepare the food for babies. to be added to the cow's milk. LTD. Allinson. These often answer the purpose. Mothers should send a post-card for free booklet. barley and rice water are constipating. They either contain too much sugar. and besides this. it contains all that the growing baby needs. when added to cow's milk. the success that has followed its use justifies me in saying that it is second to none. When Inventing Natural Food I tried to overcome every obstacle and make it the best Food for infants in the market. and 5/-of all Health Food Stores. oatmeal or rice Water. One part of water is added to two parts of fresh milk.C. or they are deficient in bone-forming materials. etc. 2/6. bring to the boil. is easily prepared. and thus is a valuable addition to the milk. Prices Natural Food in tins. All food should be given cool." by T.

. 210 Cambridge Road. keeps them in good order. the retention of which means disease. and so carry away the bile and various other digestive juices." Power is pleasant to the taste—nutritious and most sustaining. and stimulates the salivary glands.VINNYS A1 STORE THE IDEAL BREAKFAST FOOD Mankind is eternally searching for the best form of food. etc. The rational man wants something that will satisfy the cravings of hunger. as in "Power. It may form the correct diet for young children and the aged. cause daily laxation. It combines proteid elements for building up the muscles. and not be too bulky. Bakers. BRUNAK The HEALTH BEVERAGE . Grocers.. gives exercise to the teeth. E. nourish every organ and tissue of the body. be tasty. It is made in the form of crisp pellets. mineral matters for bone and teeth. It is perfectly digestible and will prove a tower of strength and a standby under all conditions of life and work. a certain amount of "filling" material to occupy the stomach and bowels. Further. Sold in Packets only at 7d by all Health Food Stores. but it is rare to find all combined in one. hydro-carbons and carbo-hydrates for heating the body and suppyling the requisite energy for work. We have many foods that will fulfil one or two of these conditions. for 2/-direct from— THE NATURAL CO. and lastly. Power is a Natural Corrective of inestimable worth. It contains everything necessary for supporting the human frame. LONDON. LTD. or 3 lbs.

May be drunk by young and old. There is not a headache in a barrel of it. E. and can be taken at any meal or at supper-time." "All who suffer from Nervousness and Palpitation and Headache.VINNYS A1 STORE "It is as refreshing as TEA. and as harmless as WATER. It does not contain animal fat whatever. Low Spirits. and no nervousness in a ton of it. . It is never rancid and is far more digestible than Cow Butter or any other animal Fat. being a pure vegetable product both healthful and economical. even in diabetes. the brainy man and the athlete. Trembling. weak and strong. 210 Cambridge Road. or direct from— THE NATURAL CO. also by invalids. Wakefulness. For Pastry it should be softened slightly before rubbing into the flour. packet. Is as easily made as either of them. as tasty as COFFEE. coffee. or cocoa. and all who cannot or should not take tea. as comforting as COCOA. LTD. The Allinson VEGEBUTTER Not only Vegetarians but many others agree that the Allinson Vegebutter is the ideal fat for cooking purposes. and a little more water used in making the paste than if Lard or Butter were being used. LONDON. may take BRUNAK with perfect safety." Sold by all Stores and Chemists at 1/2 per lb. Loss of Memory. For cooking and frying it is used in the same manner as Butter or Lard. Flushing..

produce healthy skins. LONDON.VINNYS A1 STORE Of Health Stores 1/6 and 7/-per Tin. or a sample 2 lb. and thoroughly relished by men. The Allinson Breakfast Oats The Allinson Breakfast oats are made solely from finest Oats grown in our own country—and no country can grow Oats equal to ours. good complexions. for 7/-post free from — THE NATURAL CO. and not cost one-sixth of the price. and children alike. 210 Cambridge Road. Being steam-cooked by a patented process. . tin for 1/6. women. E. LTD. or 10 lbs. perfectly digestible. always retain the same delicious flavour. One pound weight will go as far as three pounds of butcher's meat.. Equally suited to rich or poor. and form bone and muscle.

LTD.VINNYS A1 STORE MAKE SPLENDID PORRIDGE FOR THE WINTER MONTHS THE NATURAL CO. containing all the 100% nourishment of the celebrated Allinson Wholemeal. as without impairing their delicate digestive systems. 210 Cambridge Road. with all its delicious flavour. LONDON. It is perfectly digestible and especially suitable for growing children. and Muscle. E. The Allinson CRUSHED WHEAT THE ALLINSON CRUSHED WHEAT is also just splendid for porridge. . Bone.. It builds up Brain.

LTD.VINNYS A1 STORE Nothing is nicer than Allinson Crushed Wheat in Savouries and Puddings. Dainty Dishes Allinson BLANC-MANGE ---POWDER--ALLINSON BLANC-MANGE POWDER makes the most dainty puddings in six distinct flavours: ALMOND—RASPBERRY—LEMON—STRAWBERRY—VANILLA and PINEAPPLE. As with all other Allinson specialities. 210 Cambridge Road. Sold everywhere in 7 lb. LONDON.. these Blanc-Mange Powders are . bags or direct from— THE NATURAL CO. E.

Nothing is nicer in summer-time than Allinson Custard and Fresh Fruit. sufficient to make 1 pint of delicious Blanc-Mange. . or two 6d. LTD.." Sold in 6d. Tarts and Puddings. in every respect as pure and equal in flavour to home-made custard prepared with new eggs. Grocers. E.. Boxes containing 6 Packets. Boxes containing 6 packets each. One penny packet is sufficient to make a pint of thick creamy Custard.. E. Boxes post free for 1/-direct from— THE NATURAL CO. Allinson Custard Powder Is as delicious as it is economical to use. 210 Cambridge Road.VINNYS A1 STORE composed of the purest and most healthful ingredients. LONDON. LONDON. or in Winter with Stewed Prunes or Tinned Fruit. Two Boxes for 1/-post free from— [Note: Stamped. They supply nourishment and delicacy of flavour at the same time. and make excellent sweets for both children and "grown-ups. Sold by all Grocers and Stores in 6d. LTD. 210 Cambridge Road. etc. PRICE ADVANCED] THE NATURAL CO. Of all Health Stores.

of Chocolate 2/-sent post free from— THE NATURAL CO. for it is perfectly digestible. LTD. . E. Nothing is more delicious or so capable of building up the body when run down or recovering from an illness. NF Chocolate is as delicious as the Cocoa and equally nourishing for travellers and athletes. LONDON.VINNYS A1 STORE Delicious COCOA & CHOCOLATE NF Cocoa forms a most healthful and nutritious food-beverage combining with pure Cocoa a portion of Cocoa Butter and Allinson Natural Food with all its additional nourishment. 210 Cambridge Road. The 2/6 Tins of NF Cocoa or 1 lb..

. Especially suitable is it for making Barley Water. the 1/-and 2/6 Tins are sent post free by THE NATURAL CO. adding. LONDON. Ask for Allinson Prepared Barley. Sold in convenient packets. Grocers. 1/-. 210 Cambridge Road. and more palatable. in 6d. Of all Chemists. per pint. and 2/6 Tins. . this delicious Soup can be instantly made and served either as a separate course or as a sauce with a wholesome vegetable dinner. and Stores. Properly prepared Barley Water contains far more nourishment than Beef Tea. either plain or mixed with equal parts of milk. at little extra cost. much actual nourishment and a delicious flavour. The Allinson Vegetable SOUP Here is one of the most useful and economical additions to the Housewife's Larder. at the small cost of 2d. LTD. and be sure the signature is on every tin.. and during illness is the ideal drink. Broth and Vegetable Stews. and is much more nourishing than rice pudding for children. one of the most healthful and refreshing drinks for both summer and winter. It greatly improves both the flavour and nourishing qualities of Soup.VINNYS A1 STORE PREPARED BARLEY an ideal DRINK Allinson Prepared Barley may be eaten as porridge or pudding. E.

They are natural food in a plain state.VINNYS A1 STORE Sold in 2d. etc. by all Food Stores. Finest NUT OIL NUT OIL is far preferable to any other kind for use in salads.. LONDON. and 1/-Packets. Grocers. Allinson's signature on every bottle at 1/-per bottle by all Health Food Stores. 210 Cambridge Road. "Salads are not used sufficiently by English people. LONDON. and for frying and cooking of every description. E. from— THE NATURAL CO." Sold with Dr. and the QUANTITY OF OIL SHOULD BE ABOUT THREE TIMES THE AMOUNT OF THE VINEGAR USED.. LTD. Salads should be eaten with wholemeal bread. and two dinners each week of them with wholemeal bread will prevent many a serious illness. pastry.— THE NATURAL CO. and supply the system with vegetable salts and acids in the best form. LTD. or 1/-Packet direct. . 210 Cambridge Road. 6d. for very few know the value of them.. E. post free. All may use these foods with benefit..

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