Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

1 2.3 .0 .6 .0 .3 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 2.6 365 FRUIT—DRIED.5 1. FRUIT—FRESH.8 .4 1.6 4.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .6 1.8 2.1 1.8 .8 2.0 .4 2.7 lb.6 .3 1.6 .4 Wimberries 180 140 .5 1.4 1.8 .3 .5 2.4 1.3 2.1 4.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.5 1. .7 .6 .9 .0 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.

6 8.2 1.0 27.6 15.0 21.6 1.2 5.4 2.0 1.6 2.1 .8 2.1 3.1 21.0 2620 3030 3075 3265 3165 10.5 1.6 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.8 1.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.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 .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 4.9 17.4 1.0 .3 1.2 1.1 1.7 6.7 1.3 9.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.5 6.8 2.1 .7 1.8 29.4 25.6 2.6 4.1 1.3 15.1 1.9 1.8 1.2 3.

2 10. ETC.9 5.6 3105 “ Spaghetti “ Vermicelli Beans.8 100 . or Wholemeal 1675 10.2 13.5 14.8 13.0 --- 18.7 24.0 22.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.5 8.3 16.4 CAKES.3 1760 1670 1795 13. small White 1675 GRAIN FOODS.0 6.8 6.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.5 1640 1650 6.4 12.3 18.7 8.9 Californian} 27. Cake.6 7.1 10.6 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.1 16. Fruit “ Gingerbread “ Sponge 5.9 1695 1665 1600 1665 1660 1625 21.Pine Kernels Pistachios Walnuts “ “ Black } 34. Barley Meal “ Pearled 10.7 8.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.0 ----9.1 1645 9.

9 1160 9.0 Cocoa Candy Honey Molasses (cane) 1290 21.2 9. Plain “ Vienna “ Water Rye 9. All kinds. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.6 ----- 2320 1785 1520 2. Buns. Chocolate 12.7 1470 1300 1300 1180 VARIOUS.BISCUITS.7 8.7 7. Currant “ Hot Cross Corn. average 1800 Water 11.5 9.9 7.7 10.9 1515 1275 1205 10.0 9.4 1835 BREAD.9 2860 101 .3 6.0 9.1 1215 9.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

SAVOURY BATTER.
No. 21.

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

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

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

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

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

No. 23.

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

No. 22.

SORREL SOUP.

120

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

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

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

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

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

No. 25.

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

No. 24.

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

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

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

BAKED CUSTARD.

121

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

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

No. 26.

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

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

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

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

No. 28.

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

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

No. 27.

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

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

122

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

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

125 .

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