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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

cut up... of Allinson cornflour. so that one week they stand the pointed end down.. then turn the mixture into a basin to cool.. Another very good way is to have stands made with holes which will hold the eggs. They can be prepared in a great variety of ways. One can easily tell stale eggs from fresh ones by holding them up to a strong light. Pare. in fact everything required for building up the organism of the young bird. If they are not covered with water there is less danger of them cracking. 1 gill of new milk or half milk and half cream. APPLE SOUFFLÉ. next week the rounded end down. Bake for 20 minutes in a moderately hot oven. 4 eggs. and let it stand just off the boil for five or six minutes. Nitrogen . mix them lightly with the rest. Eggs contain both muscle and bone-forming material. whilst stale ones look cloudy and opaque.. ====== ====== Eggs take a long time to digest if hard boiled. and stir until it boils.. beat the yolks well. owing to the sudden expansion of the contents.00 Duck’s egg. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. The best way of lightly boiling an egg is to put it in boiling water. 1 oz.. cooking cheese. of Allinson fine wheatmeal. and every week turn the eggs. of 33 .. All the fat of the egg is contained in the yolk. 2 oz. and pour the whole into a buttered Soufflé tin.24 15.. Eggs are most easily digested raw or very CHEESE SOUFFLÉ. 4 apples. Eggs often crack when they are put into enough boiling water to well cover them. and mix them with the apple mixture. Mineral matter 74.55 12. Fat . one of the best is by using the Allinson egg preservative. and the juice of 1 lemon. 1 oz. of castor sugar (or more if the apples are very sour). Keep these stands in an airy place in a good current of fresh air. 8 oz.. They enter into a great many savoury and sweet dishes..11 1.. they should not be indulged in too freely. and stew the apples with the sugar and lemon juice until they are reduced to a pulp.EGG COOKERY Eggs are a boon to cooks. Water ... but the white of the egg is pure albumen (or nitrogen) and water. especially when dishes are wanted quickly.. Smooth the cornflour with the milk. and best cooked thus for invalids. and serve at once. 1 gill of milk. and mix it with the apples.22 12. Eggs are a good food when taken in moderation. of Parmesan or other good dry. Whisk the whites to a stiff froth. There are various ways of preserving eggs for the winter. Separate the yolks from the whites of the eggs.00 lightly boiled. 4 eggs. set the basin or saucepan on the side of the stove. A fresh egg looks clear and transparent.11 12. and return them to the stewpan.. Beat them quite smooth. and few cakes are made without them... 1 oz..12 -----100. 71.16 -----100.49 1.. As they are a highly nutritious article of food.

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

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

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

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

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

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

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

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

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

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

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

SWISS EGGS.

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

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

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

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

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

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

39

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

4 2.1 1.3 2.5 1.8 .9 .7 lb.1 2.4 Wimberries 180 140 .0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.3 . FRUIT—FRESH.6 .0 .5 1.6 365 FRUIT—DRIED.5 2.3 .4 1.0 .7 .8 .0 .8 2. .6 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.0 1.5 1.1 4.6 .6 .4 1.3 1.3 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.6 1.8 .8 2.4 1.6 4.

1 21.1 4.6 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 .8 1.0 1.0 21.2 5. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.1 1.2 3.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.0 27.7 6.2 1.5 6.5 1.8 2.8 2.6 8.1 1.6 15.4 25.1 1.3 1.2 1.4 2.8 1.6 2.9 1.0 2620 3030 3075 3265 3165 10.3 9.3 15.1 3.8 29.6 1.4 1.1 .1 .7 1.7 1.6 4.6 2.9 17.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.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) 1.0 .

5 14.1 16.0 22.9 5.6 7.9 Californian} 27.1 10.9 1695 1665 1600 1665 1660 1625 21. Cake.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.4 12.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.5 8. or Wholemeal 1675 10.5 1640 1650 6.1 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.1 1645 9.0 --- 18.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.0 ----9.0 6.6 3105 “ Spaghetti “ Vermicelli Beans.7 8.Pine Kernels Pistachios Walnuts “ “ Black } 34. small White 1675 GRAIN FOODS.7 24. ETC.4 CAKES.2 13.7 8.3 18.8 100 . Barley Meal “ Pearled 10. Fruit “ Gingerbread “ Sponge 5.6 7.2 10.3 1760 1670 1795 13.3 16.8 13.8 6.

Chocolate 12.3 6.9 1160 9.0 Cocoa Candy Honey Molasses (cane) 1290 21.1 1215 9. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.BISCUITS.7 7.7 10.7 8.0 9. average 1800 Water 11.2 9. Buns.5 9.9 7. All kinds.4 1835 BREAD.7 1470 1300 1300 1180 VARIOUS.6 ----- 2320 1785 1520 2. Plain “ Vienna “ Water Rye 9.0 9.9 1515 1275 1205 10.9 2860 101 . Currant “ Hot Cross Corn.

A little nutmeg gives a pleasant flavour.Mineral matters Water 2. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. This casin is not elastic like the gluten of wheat. In Nubia. sugar. Barley contains about 7 per cent. Pour into a saucepan and bring to the boil. and fat to keep us warm and give force.0 There is 2. and there is a fair percentage of mineral matter for our bones and teeth. the gladiators were called Hordearii. We find frequent mention of it in the Bible.5 per cent. and to vegetable stews. Hops were not used for beer or ale in those days. starch. of sugar. and cocoa. or “barley eaters. and was the chief food of our peasantry until the beginning of the nineteenth century. According to Pliny. Allinson’s prepared barley may be eaten as porridge or pudding (see directions).5 76. from which we get our English word “booze.5 100.0 14. except that they often fought to the death. mix this perfectly smooth with cold milk and cold water in equal parts. then eat. boil together a few minutes. an ancient Roman writer. and is most useful for making gruel and barley water. of fat in barley. Barley water contains a great deal of nourishment. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. Mix 1 large tablespoonful of Allinson’s barley with a little cold water. Barley is a good food. more than beef tea. BARLEY GRUEL. stirring all the time to prevent it getting lumpy. let cool. and it was made from barley. until the cup is full.” meaning an intoxicating drink. and in old Latin and Greek books. add to this 1 pint of boiling milk and water. [A] From this analysis we can judge that barley contains all the constituents of a good food. BARLEY FOR BABIES. In it we find casin and albumen for our muscles.0 INVALID COOKERY BARLEY. and find this mixture invaluable. mixed in equal parts. the liquor made from barley was called Bouzah. and its fleshforming matter is in the form of casin the same as is found in cheese. and it can be drunk as a change from tea. and 7 per cent. of sugar. These Hordearii were like our pugilists. 102 . take from the fire. and is much more nourishing than rice pudding. coffee. Barley has been used from very ancient days for making an intoxicating drink.” because they were fed on this grain whilst training. Barley has been used as a food from time out of mind. The first intoxicant drink made in this country was ale. During illness I advise and use barley water and milk. it is also good for adding to broth or soup. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7. so that one cannot make a light bread from barley.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

SAVOURY BATTER.
No. 21.

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

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

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

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

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

No. 23.

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

No. 22.

SORREL SOUP.

120

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

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

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

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

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

No. 25.

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

No. 24.

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

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

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

BAKED CUSTARD.

121

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

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

No. 26.

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

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

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

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

No. 28.

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

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

No. 27.

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

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

122

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

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

125 .

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