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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

55 12. 4 eggs.. Keep these stands in an airy place in a good current of fresh air.. cooking cheese. whilst stale ones look cloudy and opaque. they should not be indulged in too freely.. 1 oz. They enter into a great many savoury and sweet dishes... and let it stand just off the boil for five or six minutes. 4 apples..00 Duck’s egg..00 lightly boiled.22 12. A fresh egg looks clear and transparent. Water .. Nitrogen .. Separate the yolks from the whites of the eggs.. then turn the mixture into a basin to cool. 2 oz. and few cakes are made without them. especially when dishes are wanted quickly. beat the yolks well. and pour the whole into a buttered Soufflé tin. of Allinson cornflour. Another very good way is to have stands made with holes which will hold the eggs. and best cooked thus for invalids.12 -----100.. Beat them quite smooth. mix them lightly with the rest. The best way of lightly boiling an egg is to put it in boiling water. All the fat of the egg is contained in the yolk.. of 33 .11 12. If they are not covered with water there is less danger of them cracking. 71. 1 gill of milk.. one of the best is by using the Allinson egg preservative. in fact everything required for building up the organism of the young bird. and every week turn the eggs.. next week the rounded end down. and mix it with the apples. Whisk the whites to a stiff froth... and stew the apples with the sugar and lemon juice until they are reduced to a pulp. set the basin or saucepan on the side of the stove. There are various ways of preserving eggs for the winter.EGG COOKERY Eggs are a boon to cooks..16 -----100. cut up. 4 eggs.. Eggs are most easily digested raw or very CHEESE SOUFFLÉ. of castor sugar (or more if the apples are very sour). The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. of Allinson fine wheatmeal. and serve at once. Bake for 20 minutes in a moderately hot oven. but the white of the egg is pure albumen (or nitrogen) and water.. Eggs are a good food when taken in moderation. 1 oz. ====== ====== Eggs take a long time to digest if hard boiled. Fat . Eggs contain both muscle and bone-forming material. 1 gill of new milk or half milk and half cream. Eggs often crack when they are put into enough boiling water to well cover them.. APPLE SOUFFLÉ. They can be prepared in a great variety of ways. Pare. One can easily tell stale eggs from fresh ones by holding them up to a strong light. and return them to the stewpan. and the juice of 1 lemon. As they are a highly nutritious article of food. 1 oz. Mineral matter 74.24 15. of Parmesan or other good dry.49 1. owing to the sudden expansion of the contents. 8 oz. and mix them with the apple mixture. so that one week they stand the pointed end down. and stir until it boils. Smooth the cornflour with the milk.11 1.

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

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

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

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

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

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

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

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

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

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

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

SWISS EGGS.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

5 1.4 1.7 lb.4 Wimberries 180 140 .5 1.6 4.6 .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. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.6 .4 1.8 .5 1.3 2.0 .0 .1 4.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.3 1.3 1.0 .8 .6 .1 1.0 1.7 .8 2.4 2.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .8 .5 2. .9 .4 1.3 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.6 .6 1.6 365 FRUIT—DRIED.3 .8 2.1 2. FRUIT—FRESH.

1 .4 2.0 1.2 1.6 2.1 3. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.5 1.6 15.0 27.5 6.8 2.4 1.7 6.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.1 1.7 1.2 5.3 1.8 2.3 9.9 1.6 1.1 1.8 29.0 21.9 17.6 8.4 25.3 15.6 2.0 .0 2620 3030 3075 3265 3165 10.2 3.8 1.1 1.7 1.6 1.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .1 4.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.2 1.8 1.1 21.1 .6 4.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.

6 7.9 1695 1665 1600 1665 1660 1625 21.8 6.5 8.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.0 6. Barley Meal “ Pearled 10.1 1645 9. or Wholemeal 1675 10.9 Californian} 27.6 7.8 100 .5 14.7 8.1 16.2 13. small White 1675 GRAIN FOODS.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.4 CAKES.7 24. Cake.8 13.1 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.2 10.0 ----9.4 12.3 1760 1670 1795 13.3 18.6 3105 “ Spaghetti “ Vermicelli Beans.9 5.3 16.7 8.0 --- 18.5 1640 1650 6. ETC.1 10.0 22. Fruit “ Gingerbread “ Sponge 5.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.Pine Kernels Pistachios Walnuts “ “ Black } 34.

0 9. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.9 7.1 1215 9.0 Cocoa Candy Honey Molasses (cane) 1290 21.5 9. Chocolate 12.9 1515 1275 1205 10. average 1800 Water 11. Currant “ Hot Cross Corn. Buns.7 7.6 ----- 2320 1785 1520 2.7 1470 1300 1300 1180 VARIOUS.2 9.9 2860 101 . Plain “ Vienna “ Water Rye 9.4 1835 BREAD.7 8.3 6.9 1160 9.7 10.0 9. All kinds.BISCUITS.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

and serve. add the seasoning. 2 oz. and cook the tomatoes and onion in enough water to make ½ pint of soup. boil up. as directed in recipe for “Rice. ¼ lb. sultanas. Cook the rice in ½ pint of water. 11.½ dozen sticks of asparagus. and stir it in. When cooked 15 minutes rub the vegetables through a sieve. or 6 oz. oil the butter. a little milk. Boil the bread in ¾ pint of water and milk in equal parts. 1 teacupful of tinned tomatoes. and egg. One slice of Wholemeal bread. ½ oz. BREAD STEAK. melt the butter in a frying pan. return soup to the saucepan. 1 small finely chopped onion fried brown. ¼ pint white sauce (see “Sauces”). then in egg. SEMOLINA PUDDING. place the mushrooms in the middle. pepper and salt. return to the saucepan. pepper and salt to taste. a small finely chopped onion. pour over the gravy. Serve with vegetables. When the bread is quite tender. pepper and salt to taste. Dip the bread in milk.” Peel and wash the mushrooms. boil up and serve. 1 oz. serve with sippets of toast. Place the prunes in a little pie-dish. BREAD PUDDING. then add the capers and vinegar. cinnamon and sugar to taste. adding the onion and seasoning. ¼ lb. place them in a flat tin with a few spoonfuls of water. Make a batter of the milk. No. 1 teaspoonful capers chopped small. 1 gill of milk. ½ pint water. fry the bread and onion a nice brown. thicken with the cornflour smoothed with a spoonful of water. a little piece of butter. 1 small onion. sprinkle with seasoning and serve with potato and greens. 1 wellbeaten egg. of butter. RICE AND MUSHROOMS. with a little of the juice. and a little butter. Make the white sauce. 1 level dessertspoonful of cornflour. pepper and salt to taste. Bake them from 15 to 20 minutes. of butter. 1 teaspoonful of cornflour. and the cornflour smoothed in the milk. Boil the asparagus in the water till tender. and bake until a nice brown. TOMATO SOUP. Boil the semolina in the milk until well thickened. pour the batter over. a pinch of nutmeg. of bread. of mushrooms. 8 or 10 well-cooked Californian plums. BREAD SOUP. of fine wheatmeal. of rice. meal. spread the rice on a flat dish. 12. and bake until a golden colour. ¼ pint milk. enough of the caper vinegar to taste. sweet almonds chopped fine. ½ pint of milk. PRUNE BATTER. a little butter and seasoning. sugar and vanilla to taste. rub all through a sieve. MACARONI WITH CAPER SAUCE. boil up. add sugar and flavouring. and add a little piece of butter. and serve. and 1 egg. ½ doz. a dusting of pepper and salt and a bit of butter on each. Boil the macaroni in ½ pint of water until tender. 1 oz. 3 oz. 2 oz. No. 1 slice of Allinson bread. half an egg beaten up. of semolina. ¼ oz. pour the mixture into a little pie-dish. 116 . of fresh ones. macaroni. Chop the onion up fine.

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

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

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

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

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

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

125 .

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