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

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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

Whipped r Egg r Lemon r Lemon Tarts r Macaroon r Macaroni r Orange r Raspberry r Russian r Strawberry r Swiss r Vanilla. Potato Croquettes. Celery Crusts for Mince Pies Cucumber Salad Cup Custard Currant (Black). 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. Tea Currant Sauce. 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 .

Spinach Dumplings.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. Baked r Pudding without Eggs r Raspberry r Strawberry r Savoury (1) r Savoury (2) Cutlets. 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 . Apple Dumplings. Mushroom r Devonshire Sandwiches Doughnuts Dried Apples Dumplings.

Stuffed r Eggs. Poached r Eggs. Swiss 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 . Scotch r Eggs. Scalloped r Eggs. Sweet Creamed r Eggs. Tarragon 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.

Rice Fritters. Apple Fritters. Savoury (2) Fritters. Stewed. 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 . Savoury (1) Fritters.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.

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. 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 q q q q q Index to Advertisements— r Brunak r Dr.

Potted. Curried.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. for Sandwiches Light Cakes London Pudding Lunch Cake Macaroni Cheese Macaroni Cream Macaroni Custard Macaroni. & Rice Lentils. Apple Jellies. 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. Italian Macaroni Omelet Macaroni Pancakes .

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. 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. 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.

French Bean Omelet (French) with Cheese Omelet. Sweet (2) Omelet. Sweet (3) Omelet. Sweet (1) 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 . Onion 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. Herbs Omelet. Savoury Omelet Soufflé (1) Omelet Soufflé (2) Omelet Soufflé (Sweet) Omelet. Trappist Omelets. Tomato (2) Omelet. Gardener's Omelet. Macaroni Omelet. Tomato (1) Omelet.

Ground Rice Pancakes. Apple 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. Mincemeat Pancakes. Tomato Pie— r Bean r Cauliflower .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. Macaroni Pancakes.

Oatmeal Portuguese Rice Portuguese Soup Potato Cookery— r Potato à la Duchesse r Potato. 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. Bird's Nest r Potato Cakes r Potato Cheese r Potato Cheesecakes r Potato Croquettes r Potato Pudding r Potato Puff r Potato Rolls. Baked r Potato Rolls. Barley Porridge.

Mashed r Potato Sausages r Potato Savoury r Potato Snow r Potato Surprise r Potato with Cheese r Potatoes and Carrots r Potatoes. Stuffed (2) r Potatoes. Stuffed (3) r Potatoes. Toasted Potato. Mashed r Potatoes. Curried r Potatoes. Browned r Potatoes. Stuffed (1) 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. Scalloped r Potatoes. Stuffed (4) r Potatoes. Mashed (Another way) r Potatoes (Milk) r Potatoes (Milk) with Capers r Potatoes. 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 .

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. Potato r . II Puffs. 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. Oatmeal Finger Rolls. Curried Rice Fritters Rice. Unfermented Finger Rose Sauce Rusk Pudding . Curried Rice and Onions Rice and Onion Soup Rice and Wheat Bread Rice Cakes (1) Rice Cakes (2) Rice. 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. Lentil Rock Seed Cakes Rolled Wheat Pudding Rolls.

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. 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 .

and Spanish Onions Sausages.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. Potato Savouries— r Artichokes and Tomatoes r Bean Pie r Bread and Cheese r Butter Beans and Parsley Sauce r . 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.

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. Potted. Custard (1) Savoury. 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. Custard (2) Savoury Pie Savoury. Savoury (2) Haggis Hot-Pot Lentil (Curried) and Rice Lentil Rissoles Lentil Turnover Lentils. Pickled Walnut .

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. or Curly Kale Scotch Eggs Seed Cake (1) Seed Cake (2) Seed Cake (3) Seed Cake (4) Seed Cake (5) Seed Cake (6) r .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.

Ratafia Soufflé. Bread Soufflé. Mushroom Soufflé. Chocolate Soufflé. Greengage Soufflé. Cheese Soufflé. Omelet 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. Simple Soufflé. with Dumplings . Omelet (1) Soufflé.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. Apple 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. Omelet (2) Soufflé. Gooseberry Soufflé. Rice Soufflé. Potatoes Soufflé. Sweet Omelet Soufflé.

Stewed Spanish Pudding Spanish Rice Spanish Salad r . 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. Stuffed.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. and Brown Sauce Spanish Onions. 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.

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) . Ginger Sponge Cake. 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.

Orange Tarts— r Apple (Open) r Blancmange Tartlets r Cheesecakes.VINNYS A1 STORE q q q q q q q Sweet Omelet (2) Sweet Omelet (3) Swiss Cream Swiss Eggs Syrup. Black Currant Tea. 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 . Almond r Chocolate r Lemon r Lemon Cream r Onion r Treacle Tartlets. Mushroom Tartlets.

Lentil Turnovers. 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. Stewed r Onions. Lemon Turnips. Steamed. Mashed Turnover. Braised r Onion Tortilla . Boiled r Cabbage r Carrots with Parsley Sauce r Cauliflower with White Sauce r Celery (Italian) r Celery. Onion Turnovers.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. aux Tomatoes on Toast Treacle Tart Trifle. Spaghetti. Stewed. with White Sauce r Green r Leeks r Mushrooms. Chocolate Trifle. with White Cheese Sauce r Celery.

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. 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). Barley Water Eggs Water. or Curly Kale r Spinach r Turnips.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.

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

0 14.0 14.3 2.5 14.5 Fowl 14.9 5. &c.0 0.0 1. Wheat.0 69.5 7.0 NUTS.3 3.0 69. Matter.5 3.5 7.2 6.9 13.0 51.0 0.6 Mutt'n C.6 15.5 10.0 11.3 100 Parts Contain GRAINS. Heat-producers FleshStarch.2 18.0 13. husk free Pearl Barley Barley Meal Rye flour Maize Rice.7 2.2 -3.6 1. Gristle.6 2.3 1.6 5.0 13.9 31.5 .1 0.0 0.0 Mackerel Herring Bacon 44.1 3.0 -12. fresh Scotch Buckwheat.8 4. Sugar.7 17.0 52.0 38.1 ----2.6 PULSE.6 2.0 8. Mineral Ossein.0 71.VINNYS A1 STORE 100 Parts Contain Albuminoids.0 50.3 49.0 30. Mutton Chop 7. Peas Lentils Haricots 22.3 5.7 81.5 6.1 32.1 2. Oatm'l.5 1.0 Pork 4.5 2.1 15.4 1.5 15.5 14.2 16.0 1.0 2.0 3.8 5.0 63. formers.4 24.3 14.0 0.8 44.8 0.6 Water.0 16.0 23. from white soft Wheat Coarse Bran Household Flour. &c. Fibre.5 76.7 10. Water.7 2.5 8.6 14.1 0.0 5.8 1.1 5.7 6. Fat.5 74. Mineral Indigestible Matter. Fat.6 76.0 22.1 2.0 13.1 42.2 4.7 1.4 14.1 2.5 10.3 44.0 40.5 0.0 65. White English Fine Flour. etc.Bone -Beef 8.0 0. 1.0 9.2 50.2 11.5 2.5 76.5 68.1 10.9 6. J.B.5 3.0 71.0 63. Extractives.7 7.5 0.0 1.5 14.7 0.7 2.3 1. Walnuts[F] 12.0 0.0 64.5 9.0 7.2 1.0 0. cleaned 11.

3 8.0 LEAVES.8 95.0 11.7 0.4 14. 1.8 1.8 7. solid kernel 8.2 -0.4 0.7 2.1[B] 1.6 0.1 5.8 89.4 1.8 1.5 0.0 1.0 95.2 -1.2 75.8 80.2 0. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.0 0.1 0.7 9.2 1.1 0.0 0.1 0.3 5.5 0.4 2.7 0.2 7.0 93.4 3.5 -1.0 82.9[B] 0. Currants.5 2. Cherries[E] K.0 8.0 93.1 0.5 1.2 0.1 18.0 0.4 4.7 2.2 0.7 65.8[D] 1.4 0.0 2.9 5.8 94.9 2.5 2.6 0.0 46.0 0.2 12.0 1.5 2. Plums[E] K.2 3.5 0.7 55.7 13.7 1.9 17.6 8.0 80.5 1.3 11.6 1.9 16.3 93.7 1.0 2.1 28.0 1.2 0.VINNYS A1 STORE Filberts[F] Cocoa Nut. C.9[B] 0.0 2. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1.0 3.7 0.0 91.8 3.8 6.5 --0.5 0.7 1.1 8.7 84.5[C] 0.0 2.0 2.7[B] 0.6 2.7 1.8 0.0[B] 2.1 6.8 0.7 2.0 96.8 1.5 0.3 14.8 19.8 0.0 81.4 0.8 0.8 0.9 0.6 ROOTS AND TUBERS.4 3.5 0.8 96.9 66. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.2 80.5 20.7 92.4 5.2 0.6 0.7 0.3 90.5 --1.0 1.4 2.6 6.1 6.3 81.3 0.6 0.0 0.2 85. STALKS.4 0.2 .5 0.9 48. Peaches[E] Bananas Figs.4 0.1[B] 0.8 2.0 84.3 4. Apples Pears Gooseberries Grapes Strawberr's K.3 0.3 1.3 5. STEMS.0 86. K.8 3.5 35.0[B] 0.0 73.0 2.6 0. AND WHOLE PLANTS.0 87.1 0.6 0.1 89.6 4. Turnips. Potatoes.9 -0.8 89.5 0.0 5.4 0.5 83.6 0.9 1.4 11.4 0.3 0.5 20.5 4.2 1.5 1.5 1.0 9.5 11.2 -0.8 2.2 5.9 0.8 4.1 FRUITS. K.

A.5 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.56 0. Blyth. James Bell. [G] Extractives. W. WB 1. König.0 5. 2..5 55.3 0.5 88.5 5.7 35.3% oxalic acid. If they learn to prepare wholesome and pure food.8 0. &c.2 87. WB 37. mean of 70 analyses. [C] Citric acid.3 -----------86. Cows' Milk 4. Johnstone. cane sugar. WB 3.0 Skim Milk 4. H. those who are dependent on them will benefit by it. [F] Fresh kernels. The letters refer to the authorities for the analyses:—J. dble.2 2. therefore.7%.0 4.25 4.4 22.0 0.0 5.1%. J..75 0.8 ---3.0 23. [E] Without stones.0 89.B. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall).9 86. to which the inquirer is referred.B.0 91.W. 13.9 0.2 Hens' Eggs[A][G] 14. 7 brands.VINNYS A1 STORE MILK AND DAIRY PRODUCE. I now leave this book in the hands of the public. Cameron.. Milk sugar. [H] Mean of 13 analyses. [B] Malic acid.7 36.0 35.9 Goats' Mk.8 1. J. C. and you will be rewarded by an increase of health and consequently of happiness.6 71. The health of the nation to a great extent is in the hands of our cooks and housewives.0 Cream 6.. Avoid disease-communicating foods.16 1.1 Cheese.. American. K.0%.7 [A] Contains 0.0 10. WB 3.3 Asses' Mk. use those only which are conducive to health.7 Hum'n Mk.5 5. [D] Tartaric acid.4 11. to the nation.2 9. . 41.5 Condensed Milk. 38.8 22.[H] 10.0 Cheese.0 2.3 54. Healthful cookery must result in health to the household and.4 1.0 Butter 2.0 2..0 4..2 0. Otto Hehner. Glo'ster.4 0.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Vinegar may be used instead of lemon juice if the latter is not conveniently had. or bread fried in butter. 1 teaspoonful of vinegar. a piece of vanilla 2 inches long. Should an accident happen. 6 eggs. Beat the eggs. 1 saltspoonful of mustard. Stir in some jam. Take a clean cold basin. lemon juice. Taste the mayonnaise. and 2 tablespoonfuls of breadcrumbs. pepper and salt to taste. 1 oz. Pour over the whole the milk. 4 eggs. Great care should be taken. When the mayonnaise gets very thick add carefully a little lemon juice to thin it down. beat up another yolk of egg and start afresh with a little fresh oil. the yolks of 2 eggs.VINNYS A1 STORE and mix all well together. and sprinkle with breadcrumbs. or until brown. then add again oil and lemon juice alternately until all the oil is used up. and salt to taste. and stir it in last of all with sufficient pepper and salt. of butter. EGG SALMAGUNDI WITH JAM. which will only take a few minutes. 1 Spanish onion. pepper. and salt to taste. Mix part of it with the eggs and potatoes. and when going on well stir in. in summer use 1 large breakfastcupful of boiled and chopped spinach. and stir it over the fire until it thickens. Spread the onion on a buttered dish. EGG SAVOURY. pepper. Drop the oil into them. and finish with a layer of bread well buttered. Pour the mixture into the butter. 1/2 pint of milk. especially in the beginning. and some butter. and mix with them the cream or milk and the lemon juice. Smooth the mustard with a little lemon juice. and bake the savoury from 20 to 30 minutes. Make the mayonnaise as follows. Peel and slice the onion. and bake until the eggs are set. and fry it brown in the butter. 1/2 a teacupful of cream or milk. nutmeg. and place in it the yolks of the eggs beaten up. and pour the rest over the salad. the juice of 1/2 a lemon. The mayonnaise should be made in a cold room. and salt. and serve with lady fingers. the curdled mayonnaise. as the eggs easily curdle when the oil is stirred in too fast. 4 eggs. Repeat the layers. 6 hard-boiled eggs. Butter a pie-dish and line it with slices of bread and butter. pepper. of butter. Melt the butter in a frying-pan. smooth the cornflour with . shelled and sliced. some very thin slices of bread and butter. drop by drop. 1 quart of milk. break the eggs over them. dust with nutmeg. Spread a layer of spinach and a layer of slices of eggs. 1-1/2 gills of good salad oil. garnish with watercress. in winter Scotch kale prepared the same way. Allinson rusks. EGGS À LA DUCHESSE. and add lemon juice or seasoning as required. add the vinegar and seasoning when done. some apricot or other jam. EGGS À LA BONNE FEMME. as it may curdle if made in a hot room. Place a few bits of butter on the top. 1 oz. Splice the vanilla and let it boil with the milk and sugar. sugar to taste. dust these with pepper and salt. 1 tablespoonful of Allinson cornflour. stirring with a wooden spoon quickly all the time. drop by drop.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

stir it often while cooling to prevent a skin forming on the top. or the custard can be used with Christmas or plum pudding instead of sauce. of butter and when quite boiling pour on to the custard powder. although it is hot enough to finish thickening it. then fill the case with a custard made as follows. pour the custard into a jug. and as soon as the custard begins to coat the spoon remove the saucepan from the fire. Keep stirring the custard with a wooden spoon. or in a glass dish. the custard will only take from 5 to 10 minutes to finish. Sweeten the milk and let it come nearly to boiling-point. it saves eggs. Line a pie-dish with puff paste. 8 eggs should be used. Remove the vanilla pod and pour the custard into glasses. If the milk is nearly boiling when mixed with the eggs. When all is mixed. Carefully stir the milk into the beaten eggs. FRUMENTY. 1/2 pint of ready boiled wheat (boiled in water). and let it soak in the milk for 1 hour before it is set over the fire. adding the cinnamon. 1/4 lb. or the milk can first be thickened with a dessertspoonful of Allinson cornflour before mixing it with the 6 eggs. beat up the eggs and gradually mix them with the rest. so as to extract the flavour from the vanilla. This is an excellent plan. When the custard is done place the jug in which it was made in a bowl of cold water. grate a little nutmeg on the top and bake till of a golden brown. thin paste with about 2 tablespoonfuls of the milk. and let all cook gently over a low fire. boil the remainder of milk with sugar to taste and 1 oz. custard powder.VINNYS A1 STORE which is alcoholic. stir quickly for a minute. of lump sugar and 1 packet of Allinson custard powder. stir occasionally until quite cold. taking great care not to curdle them. so as not to curdle the eggs. stirring frequently. split a piece of the pod 3 or 4 inches long. of sultanas and currants mixed. it should be well stirred before using. prick well with a fork and bake carefully. Mix 1 dessertspoonful of flour with the contents of a packet of Allinson custard powder. 1 quart of milk. adding only a little at a time. and the custard tastes just as rich as if more eggs were used. out of a pint of milk take 8 tablespoonfuls and mix well with the flour. and when quite boiling pour quickly into the basin. CUSTARD IN PASTRY OR KENTISH PUDDING PIE. CUSTARD (ALLINSON). which should be placed in a saucepanful of boiling water. 4 eggs. 2 oz. Should the custard be required very thick. a stick of cinnamon. sugar to taste. or put in a glass dish and serve with stewed or tinned fruits. Put the contents of the packet into a basin and mix to a smooth. In doing as here directed there is no risk of the custard curdling.. Mix the milk with the wheat (which should be fresh). the sugar and fruit. Stir the . 1 pint of milk or cream. for directly the water ceases to boil it cannot curdle the custard. When the custard has been standing over night. stirring thoroughly. then pour into the pastry case. when the mixture is nicely thickened remove it from the fire and let it cool. then pour into custard glasses and grate a little nutmeg on the top. and continue stirring the custard until it is well thickened. &c. serve either hot or cold. Serve in custard glasses. boil the remainder of milk with the sugar.

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

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

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

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

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

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

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

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

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

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

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

and add a good 1/2 pint of milk and water to 1 pound of the mixed meal. sugar. and mix all well together. Cold porridge. of sugar. Allinson fine wheatmeal. of ground sweet almonds. Beat 1 egg. Bake for 1-1/2 to 2 hours. 3 oz. Use equal parts of medium oatmeal and Allinson fine wheatmeal. and 1/2 lb. "wafer paper"). place a couple of pieces of sliced almond on each. 4 oz. OATMEAL FINGER-ROLLS. of castor sugar. a few sliced almonds. and work into the flour so as to make a stiff batter. Knead into a dough. of butter. 5 eggs. MACAROON. then the eggs well beaten. and bake them in a quick oven from 30 to 40 minutes. and bake 15 minutes in a moderate oven. If the macaroons brown too much. place a sheet of paper lightly over them. roll the dough to the thickness of 1/2 an inch. ORANGE CAKES. . if the mixture seems very stiff add one or two teaspoonfuls of water. and 1/2 lb. whisk well. cut into triangular shapes. Line a cake tin with buttered paper. 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. of Allinson wholemeal flour. which can be obtained from confectioners and large stores. the whites of 4 eggs. and bake the cake in a moderate oven from 1 to 1-1/2 hours. 1 oz.VINNYS A1 STORE flour. Well grease and sprinkle with flour some baking sheets. Lastly. and mix all well. Whip the whites of the eggs to a stiff froth. then the almond meal. Butter and serve hot. of ground bitter almonds. 1/2 lb. 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. as it is also called. butter. 1/2 lb. the meal and the flavouring. Lay sheets of kitchen paper on tins. allowing room for the spreading of the macaroons. 6 oz. 6 oz. drop little lumps of the mixture on the wafers. grate in the rind of 1 small orange. of fine wheatmeal. MADEIRA CAKE. add the beaten white of the eggs. and pour the mixture into a greased cake tin. OATMEAL BANNOCKS. and bake until brown on both sides. add the sugar. Half fill small greased tins with this mixture. 1/2 lb. over this sheets of rice wafers (or. thick batter. of castor sugar. 1/2 lb. of mixed sultanas. Add 2 oz. Beat the butter to a cream. of mixed peel cut small. add the sugar. and stir in with the juice of the orange and sufficient buttermilk to make a smooth. make it into finger-rolls about 3 inches long.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

3 .4 1.8 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1.1 4.6 4.5 2.6 .4 .6 .4 1.4 1.3 1.8 .3 .7 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .6 .0 .5 1.1 2.8 2.3 1.6 .0 .5 1.6 1.3 2.0 1.8 .1 1.0 1.9 . 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 .0 .4 2.7 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 180 140 390 FRUIT--DRIED.5 1.8 2.VINNYS A1 STORE FRUIT--FRESH.

8 2.8 1.2 1.1 .5 6.5 1.7 6.0 10.7 1.1 3.8 1.6 4.0 21.7 1.8 2.9 1.1 21.6 2.0 27.6 2.6 1.0 .1 4.4 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.1 1.2 3.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .6 2.9 17.2 5.3 1.2 1.1 1.4 2.2 1.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 2.1 1.3 365 220 215 145 215 215 210 140 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.1 .6 1.7 6.0 1.

2 10. .1 10.1 16.9 18.6 15. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10. Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.4 13.0 27.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.4 7.5 6.0 --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.3 18.7 8. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.8 29.5 14.6 7.5 8.6 34.2 10.1 25.6 13.0 ----9.2 13.0 6. ETC.3 16.3 9.8 10.9 21.7 24.0 22.4 12.8 13.7 8.4 25.1 9.

The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. average Water 10.9 9. the gladiators were called Hordearii.8 6.5 9.6 ----2.3 9.VINNYS A1 STORE Cake.3 1760 1670 1795 BISCUITS.7 7. Fruit " Gingerbread " Sponge 5.9 10.7 8. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.2 9. Barley has been used as a food from time out of mind. Plain " Vienna " Water Rye 6.9 7. All kinds.9 21.7 1800 1835 BREAD. or .9 5. an ancient Roman writer.7 9. We find frequent mention of it in the Bible. Chocolate Cocoa Candy Honey Molasses (cane) 12.0 11. and in old Latin and Greek books. According to Pliny.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY. Buns.0 9. Currant " Hot Cross Corn.1 9.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.. Cambridge Road. E. . 210. LIMITED. 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.

VINNYS A1 STORE The PERFECT BREAD The Perfect Bread and the Perfect Food is the best description of Allinson Wholemeal Bread. 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. . Allinson Bread retains to the full the delicious flavour of fresh-gleaned wheat. Loaf. 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. Send 4d.F. the Fact that a 2 lb. (approx. Bone and Muscle building qualities provided by unadulterated wheat. Biscuits. and particulars of monthly prize distribution of 23 cash prizes and 100 Bread Trenchers and Knives. Apart from the questions of economy and nourishment. In view of recent advice tendered by the Government on food economy. Allinson Wholemeal Bread is undoubtedly the ideal diet when eaten with fresh fruit or salads. Other essentials of perfection are amply proved by the following facts:— Palatability. In Addition. which combines the maximum of nutriment at a minimum cost. it consistently affords that 100% of Brain. stamps (to pay carriage) for free 2 lb. Free Sample 2 lb. sample loaf and N. Containing the whole of the grain." name and address of nearest Allinson Baker. Nourishment. —Which wheat is so scientifically cleaned and ground by a patented stone mill process that Allinson Bread is perfectly digestible under all conditions. together with free illustrated booklet on "Bread and Health.

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

This competition will run until further notice. Sold only in sealed bags 3-1/2 lbs. 210 Cambridge Road. 2nd " " £2 " 3 of 20/. Grocers. Many people who wisely use Wholemeal Flour for baking bread fail to realize that it can be used with equal success when making puddings. 7 lbs. of all Health Food Stores. etc.. Puddings.will be £3 in Cash. Bakers. 10 " 10/. . There will be no entrance fee.. Cakes. Sole Proprietors: THE NATURAL CO. and home-made Bread. Allinson Wholemeal Flour alone must be used." £5 " 20 of 5/. realizing the immense value of genuine wholemeal as an economic and nourishing factor of our national diet. giving to each extra nourishment and retaining all the delicious flavour of fresh-gleaned wheat. 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. 14 lbs. MONTHLY COMPETITION. 1st Prize will be £5 in Cash. The Proprietors of Allinson Gold Medal Wholemeal Flour. 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. cakes.will be £5 in War Loan Vouchers. and pastry." The importance of pure unadulterated flour for domestic cookery cannot be exaggerated. 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. Pack the cake carefully and forward it. Each cake must be made in strict accordance with the directions given as to the quantities of the ingredients. £20 Monthly Prize Scheme.. 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. together with your name and address.VINNYS A1 STORE Allinson Gold Medal Wholemeal Flour has been rightly termed the "Flour of Health. LTD. and of the purity and nutritive quality of Allinson there is no question.

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

Edin. E.C. They contain all the nourishment of pure unadulterated wholemeal and are made both sweet and plain. LTD. They can be eaten by the most delicate and are excellent for Babies. per lb. etc.. 8d.R. 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. . 210 Cambridge Road.. LONDON.VINNYS A1 STORE THE NATURAL CO. E. 1/6 post paid direct from— THE NATURAL CO.P. LONDON.. Of all Allinson Bakers. Allinson. or 2 lbs. R. T. They are perfectly digestible and form a splendid change of diet for dyspeptics and other sufferers. None genuine without the signature. LTD.. Grocers. Health Food Stores. 210 Cambridge Road. Ex-L.

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

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

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

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

for 7/-post free from — THE NATURAL CO. Being steam-cooked by a patented process. women. perfectly digestible.. or a sample 2 lb.VINNYS A1 STORE Of Health Stores 1/6 and 7/-per Tin. always retain the same delicious flavour. LONDON. or 10 lbs. and not cost one-sixth of the price. 210 Cambridge Road. E. One pound weight will go as far as three pounds of butcher's meat. good complexions. Equally suited to rich or poor. and form bone and muscle. 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. and children alike. LTD. and thoroughly relished by men. tin for 1/6. . produce healthy skins.

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

bags or direct from— THE NATURAL CO.. Sold everywhere in 7 lb. 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. 210 Cambridge Road. LONDON. E. As with all other Allinson specialities.VINNYS A1 STORE Nothing is nicer than Allinson Crushed Wheat in Savouries and Puddings. LTD. these Blanc-Mange Powders are .

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

LONDON. LTD. Nothing is more delicious or so capable of building up the body when run down or recovering from an illness. of Chocolate 2/-sent post free from— THE NATURAL CO. NF Chocolate is as delicious as the Cocoa and equally nourishing for travellers and athletes. The 2/6 Tins of NF Cocoa or 1 lb. for it is perfectly digestible.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. . E..

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

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