Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

SWISS EGGS.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

5 1.8 . .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .9 .4 1.6 .8 .6 .3 1.6 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.8 2.0 .5 2. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.4 1.0 .6 365 FRUIT—DRIED.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.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.1 4.1 2.0 .7 .8 2.6 .3 .7 lb.0 1.4 1.3 2.4 2.5 1.4 Wimberries 180 140 .3 1.3 . FRUIT—FRESH.5 1.1 1.8 .6 .6 4.

7 1.6 4.4 1.8 1.4 2.8 29.0 .0 2620 3030 3075 3265 3165 10.1 4.8 2.3 9.0 27.1 1.5 6.6 8.2 1.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.7 1.8 1.6 1.2 1.9 17.1 3.3 15.1 21.5 1.3 1.8 2.6 2.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.1 .1 .6 15.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .0 21.4 25.1 1.9 1.2 3.2 5.6 2. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.6 1.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.1 1.0 1.7 6.

3 18.0 6.4 12.1 10.5 14.9 5. or Wholemeal 1675 10.5 8.9 Californian} 27.3 16.8 6.8 13. Barley Meal “ Pearled 10.5 1640 1650 6.3 1760 1670 1795 13.Pine Kernels Pistachios Walnuts “ “ Black } 34.1 16.7 8.9 1695 1665 1600 1665 1660 1625 21.2 10.0 --- 18.6 7.7 8.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13. ETC. Fruit “ Gingerbread “ Sponge 5.6 3105 “ Spaghetti “ Vermicelli Beans.0 ----9.7 24.1 1645 9.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25. Cake.6 7.4 CAKES.1 1620 1655 465 1815 1675 1635 1650 Buckwheat Flour 1620 Corn Flour Corn Meal (granular) 1655 “ Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour “ Meal Wheat Flaked 1690 “ Flour.0 22. small White 1675 GRAIN FOODS.2 13.8 100 .0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.

7 10. Chocolate 12.1 1215 9. average 1800 Water 11.9 1515 1275 1205 10.0 9.9 1160 9.3 6.5 9. Plain “ Vienna “ Water Rye 9.6 ----- 2320 1785 1520 2.9 7.7 7. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls. Currant “ Hot Cross Corn. Buns.0 9.7 1470 1300 1300 1180 VARIOUS.9 2860 101 .7 8. All kinds.2 9.0 Cocoa Candy Honey Molasses (cane) 1290 21.4 1835 BREAD.BISCUITS.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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