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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

8 .9 .4 2.5 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.6 . FRUIT—FRESH. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.1 4.4 1.5 1.6 .5 1.0 .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. .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .8 2.6 .7 lb.6 4.6 365 FRUIT—DRIED.0 .4 1.1 1.3 .0 1.3 1.7 .4 Wimberries 180 140 .8 2.8 .1 2.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.3 1.5 2.4 1.3 2.3 .0 .6 1.8 .6 .

4 2.6 1.7 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 .4 25.3 1.2 3.6 8.1 .0 21.1 4.8 29.5 6.1 21.0 .6 1.1 . Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.8 2.6 2.6 2.8 2.2 1.3 9.6 4.3 15.1 3.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.4 1.8 1.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.0 1.9 1.6 15.1 1.1 1.7 1.5 1.9 17.8 1.0 27.2 1.7 6.0 2620 3030 3075 3265 3165 10.2 5.1 1.

6 7.9 1695 1665 1600 1665 1660 1625 21.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25. small White 1675 GRAIN FOODS.7 24.0 6. Fruit “ Gingerbread “ Sponge 5.8 100 .2 10.1 16.5 1640 1650 6.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.3 18.1 10.0 22. or Wholemeal 1675 10.6 7.9 5.8 13.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.3 16.9 Californian} 27.7 8. ETC.1 1645 9. Cake.0 ----9.6 3105 “ Spaghetti “ Vermicelli Beans.2 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.7 8.5 8.4 12.8 6.Pine Kernels Pistachios Walnuts “ “ Black } 34. Barley Meal “ Pearled 10.5 14.0 --- 18.4 CAKES.3 1760 1670 1795 13.

1 1215 9.9 7.0 9.BISCUITS.9 2860 101 . average 1800 Water 11.0 Cocoa Candy Honey Molasses (cane) 1290 21. Chocolate 12. Plain “ Vienna “ Water Rye 9.7 1470 1300 1300 1180 VARIOUS.5 9.7 8.7 7.0 9.7 10.6 ----- 2320 1785 1520 2.9 1160 9.3 6. All kinds.4 1835 BREAD. Currant “ Hot Cross Corn.9 1515 1275 1205 10. Buns. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.2 9.

In Nubia. and it was made from barley. Barley contains about 7 per cent. This casin is not elastic like the gluten of wheat. Hops were not used for beer or ale in those days.” meaning an intoxicating drink.” because they were fed on this grain whilst training. stirring all the time to prevent it getting lumpy. mixed in equal parts. let cool. of sugar. Barley has been used from very ancient days for making an intoxicating drink. In it we find casin and albumen for our muscles. from which we get our English word “booze. and in old Latin and Greek books. an ancient Roman writer. The first intoxicant drink made in this country was ale. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. or “barley eaters.5 76. then eat.0 14. and it can be drunk as a change from tea. starch. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7. mix this perfectly smooth with cold milk and cold water in equal parts. During illness I advise and use barley water and milk. BARLEY GRUEL. A little nutmeg gives a pleasant flavour. so that one cannot make a light bread from barley. and to vegetable stews. and its fleshforming matter is in the form of casin the same as is found in cheese. Barley is a good food. BARLEY FOR BABIES. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. 102 . take from the fire. and cocoa. boil together a few minutes. and find this mixture invaluable. Barley has been used as a food from time out of mind. and was the chief food of our peasantry until the beginning of the nineteenth century. and there is a fair percentage of mineral matter for our bones and teeth. Allinson’s prepared barley may be eaten as porridge or pudding (see directions). coffee. Pour into a saucepan and bring to the boil. According to Pliny. and fat to keep us warm and give force. We find frequent mention of it in the Bible. Barley water contains a great deal of nourishment. it is also good for adding to broth or soup. until the cup is full.0 INVALID COOKERY BARLEY. and 7 per cent. sugar.Mineral matters Water 2. and is much more nourishing than rice pudding. except that they often fought to the death. These Hordearii were like our pugilists. the gladiators were called Hordearii. [A] From this analysis we can judge that barley contains all the constituents of a good food. add to this 1 pint of boiling milk and water. and is most useful for making gruel and barley water. more than beef tea. of fat in barley. of sugar.0 There is 2.5 100. Mix 1 large tablespoonful of Allinson’s barley with a little cold water. the liquor made from barley was called Bouzah.5 per cent.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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