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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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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

8 .4 Wimberries 180 140 .6 4.6 1. .6 .0 .3 1.6 365 FRUIT—DRIED. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.1 4. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.5 1.0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.3 .1 1.9 .7 .3 1.5 1.3 .0 1.8 2.7 lb.6 .4 1. FRUIT—FRESH.8 .4 2.3 2.8 2.5 2.8 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .0 .0 .6 .4 1.6 .1 2.4 1.5 1.

4 2.0 2620 3030 3075 3265 3165 10.1 .8 2.8 29.3 15.1 21.1 4.1 1.5 1.8 1.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .8 2.4 1.2 1.7 1.0 21.0 .6 2.4 25.3 9.2 3.9 1.0 27.8 1.1 3.6 15.1 .3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.6 1.6 1.5 6.6 4. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.1 1.6 8.2 5.3 1.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.1 1.2 1.7 1.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.9 17.6 2.0 1.7 6.

4 12.8 100 .3 16.1 10.6 3105 “ Spaghetti “ Vermicelli Beans.1 1645 9.7 8. Cake.0 6.4 CAKES.5 14. or Wholemeal 1675 10.7 24.3 18.1 16.5 8.9 5.0 ----9.0 --- 18.8 6. Barley Meal “ Pearled 10.9 Californian} 27.3 1760 1670 1795 13.8 13.6 7.1 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.9 1695 1665 1600 1665 1660 1625 21.2 13.6 7.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.7 8.2 10. Fruit “ Gingerbread “ Sponge 5.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.Pine Kernels Pistachios Walnuts “ “ Black } 34. ETC.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.5 1640 1650 6.0 22. small White 1675 GRAIN FOODS.

3 6. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.BISCUITS.7 8.0 9.0 9.2 9.9 1515 1275 1205 10. Chocolate 12.0 Cocoa Candy Honey Molasses (cane) 1290 21.1 1215 9. Plain “ Vienna “ Water Rye 9.7 7.7 1470 1300 1300 1180 VARIOUS.9 2860 101 .6 ----- 2320 1785 1520 2.4 1835 BREAD.9 7.7 10. All kinds. average 1800 Water 11.9 1160 9.5 9. Currant “ Hot Cross Corn. Buns.

the liquor made from barley was called Bouzah. During illness I advise and use barley water and milk. let cool. stirring all the time to prevent it getting lumpy. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. and it was made from barley. and it can be drunk as a change from tea. except that they often fought to the death. Mix 1 large tablespoonful of Allinson’s barley with a little cold water. and is much more nourishing than rice pudding. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7.5 100. These Hordearii were like our pugilists. an ancient Roman writer. of sugar. and fat to keep us warm and give force. Pour into a saucepan and bring to the boil. and 7 per cent.” because they were fed on this grain whilst training. then eat. of sugar. of fat in barley. from which we get our English word “booze. Barley water contains a great deal of nourishment. add to this 1 pint of boiling milk and water. A little nutmeg gives a pleasant flavour. Hops were not used for beer or ale in those days. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. until the cup is full. and find this mixture invaluable. Barley contains about 7 per cent. [A] From this analysis we can judge that barley contains all the constituents of a good food.Mineral matters Water 2. The first intoxicant drink made in this country was ale. In it we find casin and albumen for our muscles. Barley has been used as a food from time out of mind. We find frequent mention of it in the Bible. According to Pliny. and was the chief food of our peasantry until the beginning of the nineteenth century. 102 . starch. boil together a few minutes. coffee. mix this perfectly smooth with cold milk and cold water in equal parts. and is most useful for making gruel and barley water.0 14. and in old Latin and Greek books. and to vegetable stews. the gladiators were called Hordearii. sugar. it is also good for adding to broth or soup. take from the fire.0 INVALID COOKERY BARLEY. BARLEY GRUEL. so that one cannot make a light bread from barley. In Nubia.” meaning an intoxicating drink.5 per cent. or “barley eaters. This casin is not elastic like the gluten of wheat. Allinson’s prepared barley may be eaten as porridge or pudding (see directions). and its fleshforming matter is in the form of casin the same as is found in cheese. more than beef tea. mixed in equal parts. Barley has been used from very ancient days for making an intoxicating drink. BARLEY FOR BABIES. and cocoa.5 76. Barley is a good food.0 There is 2. and there is a fair percentage of mineral matter for our bones and teeth.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

No. 25.

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

No. 24.

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

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

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

BAKED CUSTARD.

121

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

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

No. 26.

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

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

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

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

No. 28.

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

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

No. 27.

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

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

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

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

125 .