VINNYS A1 STORE

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

For Free Ebooks Instant Download Click Here For Free Website Promotion Sites Click Here

VINNYS A1 STORE

FOR MORE GREAT EBOOKS CLICK HERE
INDEX
q q q q q q q q q q q

q q q q q q q

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

VINNYS A1 STORE
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

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

q q q q q q q

q

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

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

VINNYS A1 STORE
q q q q q q q q q q q q

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

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

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
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

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

Tea Currant Sauce. Whipped r Egg r Lemon r Lemon Tarts r Macaroon r Macaroni r Orange r Raspberry r Russian r Strawberry r Swiss r Vanilla. Celery Crusts for Mince Pies Cucumber Salad Cup Custard Currant (Black). Potato 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. 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 . Red and White Curry Balls Curry Sandwiches Curry Sauce (1) Curry Sauce (2) Curry Sauce. and Stewed Pears r Whipped Crisp Oatmeal Cakes Croquettes.

Baked r Pudding without Eggs r Raspberry r Strawberry r Savoury (1) r Savoury (2) Cutlets. Mushroom r Devonshire Sandwiches Doughnuts Dried Apples Dumplings. Spinach Dumplings. Apple Dumplings. Sponge Dyspeptics' Bread Egg Cookery— r Apple Soufflé r Cheese Soufflé r Chocolate Soufflé r Curried Eggs r Egg and Cheese r Egg & Cheese Fondu r Egg and Tomato Sandwiches r Egg and Tomato Sauce r Egg Salad and Mayonnaise r Egg Salmagundi with Jam .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.

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

Savoury (1) Fritters. 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 . Sweet Corn Fruit and Custard Pudding Fruit. Savoury (2) 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. Rice Fritters. Stewed. Apple 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.

Italian Macaroni Omelet Macaroni Pancakes . & Rice Lentils.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. Curried. Potted. 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.

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 . 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.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.

Savoury Omelet Soufflé (1) Omelet Soufflé (2) Omelet Soufflé (Sweet) Omelet. Macaroni Omelet. French Bean Omelet (French) with Cheese Omelet. Cheese Onion and Rice Soup Onion Omelet Onion Pie & Tomato Onion Salad Onion Sauce Onion Soup (French) Onion Tart Onion Tortilla Onion Turnover Onion (Boiled) Sauce Onion (Fried) Sauce Onions (Braised) Onions and Queen's Apple Pie . Sweet (1) Omelet. Tomato (1) Omelet. Lentil Omelet. Gardener's Omelet. Herbs Omelet. Onion Omelet. Sweet (2) 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. Tomato (2) Omelet. Sweet (3) Omelet. Trappist Omelets.

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

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. Spanish . Oatmeal Portuguese Rice Portuguese Soup Potato Cookery— r Potato à la Duchesse r Potato. 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.

Curried r Potatoes. Browned r Potatoes. Stuffed (1) r Potatoes. Stuffed (3) r Potatoes. Scalloped r Potatoes.VINNYS A1 STORE q q q q q q q q q q q q q Potato Salad (1) r Potato Salad (2) r Potato Salad. Mashed (Another way) r Potatoes (Milk) r Potatoes (Milk) with Capers r Potatoes. Mashed r Potato Sausages r Potato Savoury r Potato Snow r Potato Surprise r Potato with Cheese r Potatoes and Carrots r Potatoes. Mashed r Potatoes. Stuffed (4) r Potatoes. Stuffed (2) 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 . Toasted Potato.

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 . 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. II Puffs.

Unfermented Finger Rose Sauce Rusk Pudding . Curried Rice Fritters Rice. Oatmeal Finger Rolls. Lentil Rock Seed Cakes Rolled Wheat Pudding Rolls. How to Cook Rice (Ground) Pancakes Rice (Ground) Pudding Rice (Italian) Savoury Rice (Portuguese) Rice Pudding (French) Rice Savoury Croquettes Rice Soufflé Rice Soup Rice (Spanish) Rissoles. Stuffed Sweet Rolls.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. Curried Rice and Onions Rice and Onion Soup Rice and Wheat Bread Rice Cakes (1) Rice Cakes (2) Rice.

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 .

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. Fried r Orange r Orange Flower r Orange Froth r Parsley r Raspberry Froth r Ratafia r Rose r Savoury r Sorrel r Spice r Tartare r Tomato (1) r Tomato (2) r Wheatmeal r White (1) r White (2) r White Savoury r White. and Spanish Onions Sausages. Potato Savouries— r Artichokes and Tomatoes r Bean Pie r Bread and Cheese r Butter Beans and Parsley Sauce r .

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

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

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

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. Andrew's r Summer r Tapioca and Tomato r Tomato (1) r Tomato (2) r Tomato and Tapioca r Vegetable r Vegetable Marrow r White r Wholemeal Spaghetti aux Tomato Spanish Onion and Cheese Spanish Onions and White Sauce Spanish Onions. Stewed Spanish Pudding Spanish Rice Spanish Salad r . Stuffed. and Brown Sauce Spanish Onions.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.

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) .VINNYS A1 STORE q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q q Spanish Stew Spice Sauce Spinach Spinach Dumplings Spinach Soup Spinach Tortilla Sponge Cake. Ginger Sponge Cake. Queen's Sponge Cake (1) Sponge Cake (2) Sponge Cakes.

Mushroom Tartlets. Almond r Chocolate r Lemon r Lemon Cream r Onion r Treacle Tartlets. Black Currant Tea. 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. 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 .

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

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

and give rise to various stomach troubles. In breads and cakes I have used a small quantity of yeast for the rising of the dough. baking powder had been used. I have tried to make this a hygienic cookery book. I wish here to impress on vegetarians.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. which always demands cheap goods. but it takes a long time to wean people entirely from the use of condiments. soda and bicarbonate of soda. . for in it will be found a set of thirty menus. and often cause acute dyspepsia. because they have an idea that only they will support them when the use of meat is abandoned. or cream. coloured and flavoured. when I inquired closely into the causes. when lemons are not handy. eggs. Not only do they delay the digestion of the foods in which they are used. Let me draw the attention of vegetarians to the use of soaked sago in many dishes. heavy and dull feelings. and it will be better for the health of each individual if the plainer dishes only are prepared for the daily table. Another danger lies in the fact that these chemicals are too dear to be supplied pure to the public. I hope. is nothing but ordinary flour mixed with some sort of baking powder. and those who wish to give the diet a trial. I have known several people who tried vegetarianism who have given up the trial in despair. and citric acid. in vegetable haggis. are all most injurious to the system. require a great deal of muscular exertion on his part. but there are a number of dishes introduced which can hardly claim to be hygienic. BUTCHERS' MEAT AND FISH. None but those persons who have strong digestive organs should eat pulse foods at all. Baking powder. Nowadays most people admit that "too much meat is eaten". the abuse of pulse food was generally the chief one. bicarbonate of soda. They irritate the stomach violently. or lodge with others who do not understand how to provide for them. Throughout this book it will be found that the use of wholemeal has been introduced in the place of white flour. They take these very concentrated. Tartaric acid and citric acid also belong to the class of injurious chemicals. The recipes have been written bearing in mind the necessity for a wholesome diet. I will now give a list of the composition of the various foods. for instance. roly-poly pudding. They are often used in the making of acid drinks. come on the table perhaps once a month. at any rate. which may be instructive and useful to those to whom the study of dietetics is new. baking powder. as well as to vegetarians who may wish to use it for reference. Even salt and spices are best used in great moderation. and then only when they have plenty of physical work to do. lentils or peas perhaps once a week. They are foods which. convince the readers that all these chemicals are best avoided in culinary preparations. as. savouries or sweets. which is liked by so many on account of its convenience. tartaric acid. those who once have got accustomed to the use of yeast will not find it any more trouble than using baking powder. she is often at a loss how to set about it. nitrogenous foods in rather large quantities. not to eat much pulse. Vegetarians also frequently stay with non-vegetarian friends. This is a farinaceous food which should be used much more largely in vegetarian cookery than it is. 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. mixed with baking powder. and all fruit or vegetable puddings which are boiled in a paste. and general discomfort. one for each day in a month. in boiled savouries or sweets which are largely made of wholemeal. For such this book will especially prove useful. and they will be found to be less rich than those in most of the cookery books published. but when the housewife tries to put before her family or friends a meal in which meat is to be conspicuous by its absence. it can easily be done by an addition of butter. to be beneficial to the system of the consumer. 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. that is. giving suitable recipes with quantities for one person only. this is the rock on which many "would-be vegetarians" come to grief. in the same way egg powders are simply starch powders. It may here be beneficial to give a few hints as to the harm done by the use of the most commonly introduced chemicals. In my own household butter beans. and often are the primary cause of stone in the kidney and bladder. published by the Vegetarian Society in Manchester. Self-raising flour. tartaric acid. the first step towards it is to use them as sparingly as possible. soda. The results to persons of sedentary habits of eating pulse foods often are indigestion. Flesh F. Thoroughly soaked sago should be used in all dishes. the most concentrated of all foods. Those persons who do not care to follow the hygienic principle in its entirety can easily substitute white flour if preferred. for instance. and. The list is copied from a little pamphlet by A. in which a substitute for suet is required to lighten the mixture. Should any one wish to make the dishes richer. like arsenic.W. but also to flesh eaters. Duncan. namely. These few remarks will. who are often at a loss for recipes for non-flesh dishes. and the result is that many of the chemicals in the market are mixed with other still worse poisons. and these chemicals have been left out of this book entirely. but also cause rheumatism and gout.

5 15.0 63.0 40.7 17.6 76. Peas Lentils Haricots 22.0 0.0 0.0 0.6 15.0 64. etc. Fat.7 2.0 69.8 4.0 Mackerel Herring Bacon 44.5 0. 1. from white soft Wheat Coarse Bran Household Flour.0 30.0 51.1 2.5 7.5 1.0 16.7 2. Wheat. Oatm'l.6 5. Mineral Ossein.6 2. Heat-producers FleshStarch.3 1.0 3.0 52.8 0.1 2.2 11.0 0.5 Fowl 14.2 -3.B.5 14.3 3. Extractives.5 76.1 15.2 16.5 76. cleaned 11.0 50. Mutton Chop 7.6 2.5 10. Sugar.0 38. Fibre.2 18.2 4.0 13.7 1.0 69.0 71.6 Mutt'n C.3 49.1 ----2.7 7.0 9.1 3.0 5.6 1.3 1.2 50.1 0.0 65. Mineral Indigestible Matter.0 14.0 63.0 8.7 2.5 68. Walnuts[F] 12.5 6. White English Fine Flour.5 74.3 14.1 42.4 24.5 10.5 7.2 6.6 14. J.5 .0 13.8 44.3 2.5 3.6 PULSE.3 100 Parts Contain GRAINS.0 2.5 2.0 14.9 5.0 -12.Bone -Beef 8.0 23.0 1. &c.9 13.5 9.1 10.VINNYS A1 STORE 100 Parts Contain Albuminoids. fresh Scotch Buckwheat.0 NUTS.1 2.0 0. Water.1 5.7 0.0 Pork 4.0 13.0 0.5 14.0 1.8 1.0 71. formers.1 32.7 81.5 0. Matter.5 14.3 44.0 7.7 6.6 Water.3 5.4 14. &c. Gristle. husk free Pearl Barley Barley Meal Rye flour Maize Rice.5 2. Fat.0 1.5 3.9 6.0 0.2 1.0 22.0 11.5 8.4 1.1 0.8 5.9 31.7 10.

9 0.1[B] 1.6 0.5 -1.VINNYS A1 STORE Filberts[F] Cocoa Nut.0 73.6 2.1 6.0 0.0 2.1 0.2 -1.2 75.5 2.5 2.9 -0. Cherries[E] K.3 11.5 0.5 0.2 0.4 4.7 1.8 80.8 94. white Carrots Parsnips Beetroot Jerusalem Artichokes Onions Radishes.5[C] 0.6 8.2 0.0 1.7 65.6 1.0 5.8 0.6 0.5 0.2 12.2 0.7 0.9 1.4 3.9 5.4 3.0 95.6 0.5 0.0 1.0[B] 2.4 1.7[B] 0.5 1. Currants.8 7.5 2.8 1.9 0.0 2.2 1.0 91.8 2.1 8.7 1. Potatoes.0 0.7 2. K.7 2.2 3. Peaches[E] Bananas Figs.0 87. 1.2 85.6 0.0 2.8 0.5 20.3 4.0 93.6 0.9 17.1 0.2 1. STALKS.6 6.8 19.6 0.2 .7 13.0 46. Turkey Dates[E] Tomatoes Vegetable Marrow Cucumbers 0.9 48.3 0.8 6.2 7.0 1.4 0.1 5.8 96.3 1.0 8.1 6.8 4.5 --1.3 14. K.8 3.4 0.4 2.0 11.6 ROOTS AND TUBERS.5 0.7 84.0 2.8 89.3 0.9 66.5 20.7 1.1 28.2 0.0[B] 0.5 --0.5 1.5 11.4 0.4 14.3 8.0 96.0 3.5 35.7 0. Turnips.3 93.7 2. AND WHOLE PLANTS. Plums[E] K.0 93.7 55.5 0.7 9. Cabbage Sea Kale Celery Mushrooms Lettuce Watercress Irish Moss Rhubarb[A] 1. STEMS.1 0.4 0. C.8 2.9[B] 0.0 0.1 0.2 0.0 1.2 5. Apples Pears Gooseberries Grapes Strawberr's K.0 0.2 80.8 95.8 1.1 0.6 4.9 2.8 1.0 9.1 89.0 LEAVES.5 1.1 18.5 0.1 FRUITS.9 16.3 5.7 0.4 2.5 83.0 84.4 0.0 81.1[B] 0.7 92.2 -0.8[D] 1. solid kernel 8.3 81.3 0.0 80.0 86.7 1.4 0.5 0.9[B] 0.2 -0.0 2.4 5.8 0.8 0.7 0.3 5.6 0.5 1.5 4.0 0.8 3.8 89.4 11.8 0.3 90.0 82.4 0.0 2.

Cows' Milk 4.B. K. [F] Fresh kernels.16 1.3 0. 38.4 0.7%.0 Cheese.0 35.0 2. 2. J.0 23..1%.B.0 0.7 [A] Contains 0. [C] Citric acid.3% oxalic acid.5 Condensed Milk.25 4.8 22.0 10.7 36. J. 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. The letters refer to the authorities for the analyses:—J. and you will be rewarded by an increase of health and consequently of happiness.5 4. Johnstone. [D] Tartaric acid.9 Goats' Mk. WB 37.0 Skim Milk 4. dble.4 11. WB 3. ..0 5.2 Hens' Eggs[A][G] 14.2 87.5 5. 41. [H] Mean of 13 analyses. Avoid disease-communicating foods. The health of the nation to a great extent is in the hands of our cooks and housewives. Blyth.5 5. to which the inquirer is referred.0 Cream 6..6 71.0 Butter 2.75 0. A.0 5.9 86.5 55.9 0..0%. C. American. to the nation.2 0. WB 1. Healthful cookery must result in health to the household and.W.0 89.7 Hum'n Mk.1 Cheese. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall).4 22. James Bell.8 ---3. If they learn to prepare wholesome and pure food..3 -----------86.3 54. Glo'ster.0 4. [B] Malic acid.0 4..56 0. Cameron.. &c. H.2 2.2 9. W.0 91.8 0.3 Asses' Mk. 13. 7 brands. therefore.7 35. use those only which are conducive to health.8 1. König.VINNYS A1 STORE MILK AND DAIRY PRODUCE. [E] Without stones. Otto Hehner.[H] 10. Milk sugar. mean of 70 analyses. cane sugar. I now leave this book in the hands of the public.0 2. [G] Extractives. WB 3.4 1. those who are dependent on them will benefit by it.5 88.

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

3 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 GREEN VEGETABLES .0 .6 .8 .1 2.4 1.VINNYS A1 STORE FRUIT--FRESH.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 2.8 2.1 4. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple " 1. 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 .3 .6 .3 1.5 1.6 4.8 .6 .8 2.3 2.5 1.4 1.6 1.4 2.5 1.0 1.6 .1 1.0 1.8 .3 .4 .9 .7 .4 1.0 .0 .

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.2 1.8 1.7 1.0 10.5 1.4 1.3 1.0 .9 17.7 6.7 6.6 4.0 1.6 2.9 1.1 1.7 1.4 2.1 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 2.2 5.8 2.2 1.6 2.8 1.1 .1 4.5 6.1 3.1 . Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) " (fresh) Cocoanuts " desiccated 8.3 2620 3030 3075 3265 3165 1875 1125 2760 3125 .6 1.1 1.6 1.0 21.0 27.2 1.6 2.1 21.2 3.8 2.

2 10.3 16.0 --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.0 22.9 21.4 13. .2 10.6 7.4 12.8 10.1 10.4 25.7 24.8 13.7 8.1 16. or Wholemeal " Germs " Gluten " Self-raising Macaroni " Spaghetti " Vermicelli Beans.0 6.4 7.5 8.6 34.0 27.6 13.5 14.1 25.9 18.3 18.2 13. Barley Meal " Pearled Buckwheat Flour Corn Flour Corn Meal (granular) " Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour " Meal Wheat Flaked " Flour.VINNYS A1 STORE Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts " Black } " Californian} 15.3 9. small White " Lima or Butter Lentils Peas (dried) " (green) Arrowroot Corn-starch Sago Tapioca 10.5 6. ETC.1 9.6 3290 3345 2560 2825 3435 2845 2995 3300 3105 GRAIN FOODS.6 15.7 8.8 29.0 ----9.

Barley has been used as a food from time out of mind. Chocolate Cocoa Candy Honey Molasses (cane) 12. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.0 9.4 2860 2320 1785 1520 1290 INVALID COOKERY BARLEY.3 1760 1670 1795 BISCUITS. We find frequent mention of it in the Bible.8 6. Buns.1 9. According to Pliny. or . All kinds.6 ----2.5 9.2 9.9 7. Currant " Hot Cross Corn. the gladiators were called Hordearii. an ancient Roman writer.9 9.0 1515 1275 1205 1255 1160 1225 1215 1140 1470 1300 1300 1180 VARIOUS.3 9.7 8. Plain " Vienna " Water Rye 6.7 1800 1835 BREAD. and in old Latin and Greek books.7 9.VINNYS A1 STORE Cake. average Water 10.0 11. Fruit " Gingerbread " Sponge 5.9 5.9 21.9 10.7 7.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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. 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. LTD. The 2/6 Tins of NF Cocoa or 1 lb. E. LONDON.. . 210 Cambridge Road. NF Chocolate is as delicious as the Cocoa and equally nourishing for travellers and athletes.

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

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

Sign up to vote on this title
UsefulNot useful