Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

MADEIRA CAKE. CINNAMON MADEIRA CAKE. CRACKERS. LEMON CAKES. CRISP OATMEAL CAKES. CHOCOLATE CAKE (2). MACAROON. DYSPEPTICS’ BREAD. CORNFLOUR CAKE. CHOCOLATE MACAROONS. 84 ICING FOR CAKES. ORANGE CAKES. PLAIN CAKE. LIGHT CAKE. COCOANUT DROPS. 83 83 83 83 83 83 83 84 84 84 84 84 GINGER SPONGE CAKE (a nice Cake for Children who do not like Gingerbread). COCOANUT BISCUITS. OATMEAL FINGER-ROLLS. LUNCH CAKE. DOUGHNUTS. JUMBLES.CHOCOLATE CAKE (1). OATMEAL BANNOCKS. COCOANUT ROCK CAKES. 84 85 85 85 85 85 85 85 85 86 86 .

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

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

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

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

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

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

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

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

GROUND RICE CUTLETS. RATAFIA CUSTARD. CLEAR SOUP WITH DROPPED DUMPLINGS. CURRY RICE SOUP. APPLE PUDDING. FRUIT TART. CELERY SOUP. GOOSEBERRY POOL. BUTTER BEANS RISSOLES. CHESTNUT SOUP. MACARONI SAVOURY. 121 121 121 121 121 121 121 122 122 122 122 122 122 122 122 123 123 123 123 123 123 123 SANDWICHES CHEESE SANDWICHES. PUMPKIN TART. SAVOURY SAUSAGES. BAKED CUSTARD. SWEET CORN AND TOMATOES. 124 124 . SEMOLINA SOUP.EVE PUDDING. BANANA PUDDING. MACARONI CUTLETS. BEETROOT FRITTERS. PARSNIP SOUP. MUSHROOM SOUP.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

cheese (you can use Parmesan, Gruyère, or Canadian cheese). Place the macaroni in a pie-dish, pour the sauce over it, grate some more cheese over the top, and let the macaroni brown in the oven.

MACARONI SAVOURY.
4 oz. of boiled macaroni, 4 oz. of Allinson fine wheatmeal, 3 eggs, ¾ pint of milk, 1 finely chopped onion, the grated rind of 1 lemon, 2 oz. of grated cheese, 1 tablespoonful of finely chopped parsley, 1 oz. of butter, ½ a saltspoonful of grated nutmeg, pepper and salt to taste. Cut the macaroni in small pieces. Make a batter of the milk, eggs, and meal, mix into it all the other ingredients, pour it into a buttered pie-dish, cut up the butter in pieces and spread them on the top. Bake the savoury for 1 to 1-1/2 hours.

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RICE

When all the water is absorbed, serve the rice. Do not allow it to get very soft; the rice will take from 15 to 20 minutes’ cooking only.

CURRIED RICE AND TOMATOES.
½ lb. of Patna rice, 1 dessertspoonful of curry powder, salt to taste, and 1 oz. of butter. Wash the rice; mix 1 pint of cold water with the curry powder, put this over the fire with the rice, butter, and salt. Cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed. This will take about 20 minutes. Rice cooked this way will have all the grains separate. For the tomatoes proceed as follows: 1 lb. of tomatoes and a little butter, pepper and salt. Wash the tomatoes and place them in a flat tin with a few spoonfuls of water; dust them with pepper and salt, and place little bits of butter on each tomato. Bake them from 15 to 20 minutes, according to the size of the tomatoes and the heat of the oven. Place the rice in the centre of a hot flat dish, put the tomatoes round it, pour the liquid over the rice, and serve.

In many households it seems a difficulty to get rice cooked properly, that is having all the grains separate. Very often it comes to table in a soft, pulpy mass, which is certainly not appetising. To cook it in a large saucepanful of water which is then drained away is very wasteful, for a great deal of the goodness of the rice is thrown away. The following recipe will be found thoroughly reliable and satisfactory.

RICE, HOW TO COOK.
1 lb. of good rice, 1 quart of water, 1 oz. of butter, salt to taste. Wash the rice and set it over the fire with 1 quart of cold water, the butter and salt. Let it come to the boil gently, stirring it a little to prevent the rice from sticking to the saucepan. When the rice boils, set it on the side and let it just simmer. It will be sufficiently cooked in 15 to 20 minutes and each grain will be separate. Rice should not be cooked too soft, only just cooked through.

PORTUGUESE RICE.
1 teacupful of rice, 3 medium-sized onions, 3 tomatoes, 2 oz. of grated cheese, ½ teaspoonful of herbs, 1 oz. of butter, pepper and salt to taste. Peel and slice the onions and tomatoes and fry them in the butter for 15 minutes; place the rice over the fire with 1 pint of water; add the onions, tomatoes, herbs, and seasoning, and let all cook until the rice is quite soft; serve in a vegetable dish with the grated cheese sprinkled over.

CURRIED RICE.
1 lb. of Patna rice, 1 quart of cold water, 1 dessertspoonful of curry, 1 oz. of butter, and salt to taste. Wash the rice, mix the curry with the proper quantity of water, and set the rice over the fire with it, adding the butter and seasoning. Let the rice come to the boil slowly, and stir it a few times to prevent it sticking to the saucepan. When the rice boils, cover it with a piece of buttered paper, and let it cook very gently, not stirring it again.

RICE AND LENTILS.
Boil the rice as above; stew Egyptian lentils with chopped onions, pepper, salt, and a little butter, until well done. Put the rice on a dish, pour over the stewed onions and lentils, serve, and eat with

24

green vegetables.

RICE AND ONIONS.
Boil whole onions in water until done quite through, remove them from the water, and put in it washed rice with a little pepper, salt, and butter. When done, serve with the onions and eat with a green vegetable.

the cold stock, and add the rice. When all have boiled slowly for 20 minutes, the rice should have absorbed the stock. Serve with cheese grated over.

SAVOURY RICE (Italian).
1 breakfastcupful of rice, 4 tablespoonfuls of grated cheese (Parmesan or other cheese), 1 oz. of butter, a pinch of saffron, pepper and salt to taste. Boil the rice with water as above, then add the cheese, butter, saffron, and seasoning; mix all well, and serve.

SAVOURY RICE CROQUETTES.
½ lb. of Patna rice, 1-1/2 pints of milk, 1 lb. of Spanish onions, 1 oz. of butter, 2 eggs, 1 teacupful of raspings, Allinson’s oil for frying. Boil the rice in the milk until soft, and turn it out to get quite cold. Meanwhile chop the onions up fine and fry them brown in the butter. Form the cold rice into balls, and with the thumb of the right hand hollow them sufficiently to admit of their receiving a stuffing of fried onions, close them again carefully, dip them in the eggs beaten up and then in the raspings, and fry them in boiling oil a light brown. Serve with gravy. There are various stuffings which can be used instead of the onions—fried mushrooms chopped up, some olives chopped fine and mixed with hard-boiled yolks of eggs, &c.

SPANISH RICE.
6 onions, 6 tomatoes, 1-1/2 pints of vegetable stock, herbs and seasoning, 11/2 cupfuls of rice, butter. Fry the onions and tomatoes in butter until well browned, then place them with the seasoning into

25

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

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

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

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

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

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

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

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

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

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

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

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

4 eggs, 1 oz. Allinson fine wheatmeal, 1 gill of milk, 1 tablespoonful of finely chopped parsley, 1 dessertspoonful of finely minced spring onions, 1 oz. of butter, pepper and salt to taste. Proceed as in Cheese Soufflé, adding (instead of cheese) the parsley and onion.

STIRRED EGGS ON TOAST.
4 eggs, 1 oz. of butter, pepper and salt, 3 slices of hot buttered toast. Whip the eggs up well, add a dessertspoonful of water for each egg, and pepper and salt to taste. Heat the butter in a frying-pan, stir in the eggs over a mild fire. Keep stirring the mixture with a knife, removing the egg which sets round the sides and on the bottom of the frying-pan, and take the mixture from the fire directly it gets uniformly thick. It should not be allowed to cook until hard. Place the stirred eggs on the toast, and serve on a very hot dish. This quantity will suffice for 3 persons.

SCALLOPED EGGS.
½ dozen hard-boiled eggs, ½ pint of milk, 1 dessertspoonful of Allinson fine wheatmeal, 1 oz. of cheese, 3 tablespoonfuls of brown breadcrumbs, and 1 oz. of butter. Shell and quarter the eggs; grease a shallow dish with part of the butter, and put the eggs in it. Make a thick sauce of the milk, wheatmeal, and cheese, adding seasoning to taste. Pour it over the eggs, cover with breadcrumbs; cut the rest of the butter in little pieces, and scatter them over the breadcrumbs. Bake till nicely browned.

STUFFED EGGS.
4 hard-boiled eggs, 8 Spanish olives, ½ oz. of butter, pepper and salt to taste. Halve the eggs lengthway, and carefully remove the yolks. Pound these well, and mix them with the olives, which should be previously stoned and minced fine; add the butter and pepper and salt, and mix all well. Fill the whites of the eggs with the mixture. Pour some thick white sauce, flavoured with grated cheese, on a hot dish, and place the eggs on it. Serve hot.

SCOTCH EGGS.
5 hard-boiled eggs, 1 breakfastcupful of Allinson breadcrumbs, 1 Spanish onion, 1 teaspoonful of powdered sage, 1 dessertspoonful of finely chopped parsley, 1 egg, 1 oz. of butter, pepper and salt to taste, some oil, vege-butter, or butter for frying. Grate the onion, melt the butter, beat up the eggs, and mix them together with the breadcrumbs, herbs, and seasoning. Beat the forcemeat smooth, shell the eggs, cover them completely with a thick layer of forcemeat, and fry them a nice brown. Serve with brown gravy.

SWEET CREAMED EGGS.
To each egg allow 2 tablespoonfuls of cream, or new milk, 1 teaspoonful of strawberry or raspberry and currant jam, 1 thin slice of buttered toast, sugar and vanilla to taste. Butter as many cups as eggs, reckoning 1 egg for each person. Place the jam in the centre of the cup; beat up the eggs with the cream or milk, sugar and vanilla, and divide the mixture into the cups. Cover each cup with buttered paper, stand the cups in a stew-pan with boiling water, which should reach only half-way up the cups, and steam the eggs until they are set—time from 8 to 10 minutes. Turn the eggs out on the buttered toast, and serve hot or cold.

SPINACH TORTILLA.
4 eggs, 1 oz. of butter, a teacupful of boiled chopped spinach, lemon juice and pepper and salt to taste. Sprinkle the lemon juice over the spinach, and season well with pepper and salt, and fry it lightly in the butter. Beat the eggs and pour them into the mixture, let the tortilla set, then turn it with a plate, and set the other side. Serve hot.

SWISS EGGS.

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4 eggs, 3 oz. of Gruyère cheese, 1 oz. of butter, 1 teaspoonful of finely chopped parsley, pepper and salt to taste. Spread the butter on a flat baking dish; lay on it some very thin slices of the cheese. On these break the eggs, keeping the yolks whole; grate the rest of the cheese, mix it with the parsley; strew this over the eggs, and bake them in a quick oven for 5 to 7 minutes.

then proceed as before, stirring in one yolk after the other; season with pepper and salt, whip up the whites of the eggs, stir them with the other ingredients, pour into a buttered Soufflé pan, and bake 15 minutes.

WATER EGGS.
4 eggs, 1-1/2 oz. of sugar, the rind and juice of ½ a lemon. Boil the sugar and lemon rind and juice in ½ pint of water for 15 minutes. Beat the eggs well, and add to them the sweetened water. Strain the mixture through a sieve into the dish in which it is to be served, place it in a larger dish with boiling water in a moderately hot oven, and bake until set. Serve hot or cold.

TARRAGON EGGS.
4 hard-boiled eggs, ½ pint white sauce, 1 teaspoonful chopped tarragon, 1 tablespoonful tarragon vinegar, 2 yolks of eggs. Boil the eggs for 7 minutes, and cut them into slices. Lay them in a buttered pie-dish, have ready the sauce hot, and mix it into yolks, tarragon, and tarragon vinegar. Pour over the eggs, and bake for 10 minutes; serve with fried croûtons round.

TOMATO EGGS.
To each egg take 2 tablespoonfuls of tomato juice, which has been strained through a sieve; pepper and salt to taste. Batter a cup for each egg. Beat up the eggs, mix them with the tomato juice, season to taste, and divide into the buttered cups. Cover each cup with buttered paper, place them in a saucepan with boiling water, and steam the eggs for 10 minutes. Serve the eggs on buttered Allinson wholemeal toast.

TOMATO SOUFFLÉ.
4 eggs, 1 oz. of Allinson fine wheatmeal, ¼ lb. of fresh tomatoes or a teacupful of tinned tomato, 1 oz. of butter, 1 clove of garlic or 2 shalots, pepper and salt to taste. Pulp the tomatoes through a sieve. Rub the garlic round a small saucepan, and melt the butter, in it; or chop up very finely the shalots, and mix them with the butter. When the butter is hot, stir in the wheatmeal, then the tomato pulp, and stir until the mixture is thickened and comes away from the sides of the pan,

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SALADS
These wholesome dishes are not used sufficiently by English people, for very few know the value of them. All may use these foods with benefit, and two dinners each week of them with Allinson wholemeal bread will prevent many a serious illness. They are natural food in a plain state, and supply the system with vegetable salts and acids in the best form. In winter, salads may be made with endive, mustard and cress, watercress, round lettuces, celery, or celery root, or even finely cut raw red or white cabbage; pepper, salt, oil, and vinegar are added as above. As a second course, milk or bread pudding. Salads are invaluable in cases of gout, rheumatism, gallstones, stone in the kidney or bladder, and in a gravelly condition of the water and impure condition of the system.

CHEESE SALAD.
Put some finely shredded lettuce in a glass dish, and over this put some young sliced onions, some mustard and cress, a layer of sliced tomatoes, and two hard-boiled eggs, also sliced. Add salt and pepper, and then over all put a nice layer of grated cheese. Serve with a dressing composed of equal parts of cream, salad oil, and vinegar, into which had been smoothly mixed a little mustard.

CUCUMBER SALAD.
Peel and slice a cucumber, mix together ½ a teaspoonful of salt, ¼ of a teaspoonful of white pepper, and 2 tablespoonfuls of olive oil, stir it well together, then add very gradually 1 tablespoonful of vinegar, stirring it all the time. Put the sliced cucumber into a salad dish, and garnish it with nasturtium leaves and flowers.

ONION SALAD.
1 large boiled Spanish onion, 3 large boiled potatoes, 1 teaspoonful of parsley, pepper and salt to taste, juice of 1 lemon, 2 or 3 tablespoonfuls of olive oil. Slice the onion and potatoes when quite cold, mix well together with the parsley and pepper and salt; add the lemon juice and oil, and mix well once more.

ARTICHOKE SALAD.
Boil potatoes and artichokes separately, cut into slices; mix, add pepper, salt, oil, and vinegar; eat with Allinson wholemeal bread.

EGG MAYONNAISE.
4 medium-sized cold boiled potatoes, 6 hard-boiled eggs, 1 bunch of watercress, some mayonnaise. Slice the potatoes, and quarter the eggs. Arrange them in a dish, sprinkling pepper and salt in between; mix pieces of watercress with the eggs and tomatoes, pour over the mayonnaise, and garnish with more watercress.

CAULIFLOWER SALAD.
A medium-sized boiled cauliflower, 3 boiled potatoes, juice of ½ a lemon, 2 or 3 tablespoonfuls of oil. Cut up finely the cauliflower and potatoes when cold, mix well with the dressing, and pepper and salt to taste. A little mayonnaise is an improvement, but makes it rich.

POTATO SALAD (1).
Boil potatoes that are firm and waxy when cooked, and cut them in slices; let them soak in ½ gill of water, grate a

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

71 . whip up the eggs and stir them carefully into the mixture so as not to curdle them. which should be smoothed with the rest of the liquid. and 4 eggs. When boiling thicken it with the cornflour. of Allinson cornflour. 4 oz. Add enough water to the fruit juice to make 1 quart of liquid. Stir well over the fire for 5 to 8 minutes. Put 1-1/2 pints of this over the fire with the sugar. let it get cold.The juice of 7 oranges and 1 lemon. turn it out. of sugar. 6 oz. Pour all into a wetted mould. and serve.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

5 1.0 . FRUIT—FRESH.6 365 FRUIT—DRIED. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.3 1.6 .7 lb.0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.5 2.8 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .7 .0 1.6 .1 2.0 .6 4.1 1.1 4.8 .8 .4 Wimberries 180 140 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.6 .5 1.3 .3 1.8 2.4 1.6 1.0 .4 1.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.5 1.4 1.4 2.3 .8 2.3 2. .6 .9 .

1 3.1 1.7 1.1 1.0 21.2 5.9 1.4 1.4 25.0 2620 3030 3075 3265 3165 10. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.6 2.8 2.0 1.0 27.1 .4 2.2 1.2 3.8 1.1 21.6 2.9 17.3 9.3 1.0 .8 29.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.6 1.6 4.8 2.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.2 1.1 4.6 1.1 .1 1.7 1.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .3 15.5 6.7 6.6 15.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.8 1.5 1.6 8.

1 1620 1655 465 1815 1675 1635 1650 Buckwheat Flour 1620 Corn Flour Corn Meal (granular) 1655 “ Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour “ Meal Wheat Flaked 1690 “ Flour.0 ----9. Cake.5 14.0 22. Barley Meal “ Pearled 10. ETC.3 18.0 6. or Wholemeal 1675 10.7 8.4 CAKES.7 8.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.2 10.8 13.8 100 .6 3105 “ Spaghetti “ Vermicelli Beans.2 13.8 6.1 1645 9. Fruit “ Gingerbread “ Sponge 5.9 Californian} 27.7 24.5 1640 1650 6.5 8.9 5.1 10. small White 1675 GRAIN FOODS.6 7.4 12.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.6 7.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.3 1760 1670 1795 13.1 16.0 --- 18.9 1695 1665 1600 1665 1660 1625 21.3 16.Pine Kernels Pistachios Walnuts “ “ Black } 34.

5 9. Currant “ Hot Cross Corn. Chocolate 12.BISCUITS.6 ----- 2320 1785 1520 2. average 1800 Water 11.7 8.9 2860 101 .2 9. All kinds. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.7 1470 1300 1300 1180 VARIOUS.0 9.9 7.9 1160 9.4 1835 BREAD. Buns.9 1515 1275 1205 10.0 Cocoa Candy Honey Molasses (cane) 1290 21.1 1215 9.7 10. Plain “ Vienna “ Water Rye 9.3 6.7 7.0 9.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

SAVOURY BATTER.
No. 21.

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

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

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

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

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

No. 23.

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

No. 22.

SORREL SOUP.

120

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

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

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

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

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

No. 25.

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

No. 24.

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

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

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

BAKED CUSTARD.

121

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

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

No. 26.

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

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

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

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

No. 28.

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

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

No. 27.

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

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

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

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

125 .

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