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Amazing Veggie Recipes

Amazing Veggie Recipes

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Published by Sivagamy Thangasamy

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Published by: Sivagamy Thangasamy on Oct 08, 2011
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10/08/2011

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Sections

  • ARTICHOKE SOUP
  • HARICOT SOUP
  • BARLEY SOUP
  • BREAD SOUP
  • CABBAGE SOUP
  • CABBAGE SOUP (French)
  • SOUPS AND STEWS
  • 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
  • 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)
  • VEGETABLE SOUP
  • WHITE SOUP
  • BATER CELERY
  • BATER POTATO
  • BATER VEGETABLE
  • BUTER BEANS WITH PARSLEY SAUCE
  • CARROTS AND RICE
  • CAULIFLOWER AND POTATO PIE
  • CAULIFLOWER PIE
  • CELERY À LA PARMESAN
  • CELERY CROQUETES
  • CURRY SAVOURY
  • FAVOURITE PIE
  • FORCEMEAT BALLS
  • LENTIL PIE
  • LENTIL RISSOLES
  • LENTIL TURNOVERS
  • LENTILS (CURRIED), AND RICE
  • LENTILS (POTED), FOR SANDWICHES
  • MUSHROOM CUTLETS
  • MUSHROOM SAVOURY
  • MUSHROOM TARTLETS
  • MUSHROOM TURNOVERS
  • OATMEAL PIE-CRUST
  • ONION TART
  • ONION TURNOVER
  • POTATO PIE
  • POTATO AND TOMATO PIE
  • POTATOES AND MUSHROOM STEW
  • QUEEN’S APPLE AND ONION PIE
  • QUEEN’S ONION PIE
  • QUEEN’S TOMATO PIE
  • SAVOURY CUSTARD
  • SAVOURY CUSTARD (Another way)
  • SAVOURY FRITERS (1)
  • SAVOURY FRITERS (2)
  • SAVOURY TARTLETS
  • SPAGHETI AUX TOMATOES
  • SPANISH ONIONS (Stewed)
  • SPANISH ONIONS AND CHEESE
  • SPANISH ONIONS AND WHITE SAUCE
  • SPINACH DUMPLINGS
  • STEWED MUSHROOMS
  • STUFFED SPANISH ONIONS WITH BROWN SAUCE
  • SWEET CORN FRITERS
  • TOMATO PIE
  • TOMATO TORTILLA
  • TOMATOES AND ONION PIE
  • TOMATOES AU GRATIN
  • VEGETABLE BALLS
  • VEGETABLE MOULD
  • VEGETABLE PIE (1)
  • VEGETABLE PIE (2)
  • VEGETABLE STEW
  • YORKSHIRE PUDDING
  • MACARONI (Italian)
  • MACARONI CHEESE
  • MACARONI CREAM
  • MACARONI SAVOURY
  • RICE, HOW TO COOK
  • CURRIED RICE AND TOMATOES
  • PORTUGUESE RICE
  • RICE AND LENTILS
  • RICE AND ONIONS
  • SAVOURY RICE (Italian)
  • CHEESE OMELET
  • FRENCH BEAN OMELET
  • FRENCH OMELET WITH CHEESE
  • GARDENER’S OMELET
  • OMELET LENTIL
  • OMELET MACARONI
  • OMELET SAVOURY
  • OMELET SOUFFLÉ
  • OMELET SOUFFLÉ (SWEET)
  • OMELET TOMATO (1)
  • OMELET TOMATO (2)
  • OMELET TRAPPIST
  • SWEET OMELET (1)
  • SWEET OMELET (2)
  • SWEET OMELET (3)
  • GREEN VEGETABLES (General Remarks)
  • ARTICHOKES À LA SAUCE BLANCHE
  • ARTICHOKES À LA PARMESAN
  • ASPARAGUS (BOILED)
  • CARROTS WITH PARSLEY SAUCE
  • CAULIFLOWER WITH WHITE SAUCE
  • CELERY (ITALIAN)
  • CELERY (STEAMED) WITH WHITE CHEESE SAUCE
  • CELERY (STEWED) WITH WHITE SAUCE
  • MUSHROOMS (STEWED)
  • ONION TORTILLA
  • ONIONS (BRAISED)
  • ONIONS (SPANISH) (BAKED)
  • SCOTCH OR CURLY KAIL
  • TURNIPS (MASHED)
  • APPLE SOUFFLÉ
  • CHEESE SOUFFLÉ
  • EGG COOKERY
  • CHOCOLATE SOUFFLÉ
  • EGG AND CHEESE
  • EGG AND CHEESE FONDU
  • EGG AND TOMATO SAUCE
  • EGG SALAD WITH MAYONNAISE
  • EGGS À LA BONNE FEMME
  • EGGS À LA DUCHESSE
  • EGGS AND CABBAGE
  • EGGS AU GRATIN
  • FORCEMEAT EGGS
  • MUSHROOM AND EGGS
  • MUSHROOM SOUFFLÉ
  • POTATO SOUFFLÉ
  • RATAFIA SOUFFLÉ
  • RICE SOUFFLÉ
  • SAVOURY CREAMED EGGS
  • SAVOURY SOUFFLÉ
  • SCALLOPED EGGS
  • SPINACH TORTILLA
  • STIRRED EGGS ON TOAST
  • SWEET CREAMED EGGS
  • SWISS EGGS
  • TARRAGON EGGS
  • TOMATO SOUFFLÉ
  • WATER EGGS
  • ARTICHOKE SALAD
  • CAULIFLOWER SALAD
  • CUCUMBER SALAD
  • EGG MAYONNAISE
  • POTATO SALAD (1)
  • POTATO SALAD (2)
  • SPANISH SALAD
  • SUMMER SALADS
  • POTATO BIRD’S NEST
  • POTATO CHEESE
  • POTATO CHEESECAKES
  • POTATO CROQUETES
  • POTATO PUDDING
  • POTATO ROLLS (BAKED)
  • POTATO ROLLS (Spanish)
  • POTATO SALAD (MASHED)
  • POTATO SAUSAGES
  • POTATO SNOW (a Prety Dish)
  • POTATO SURPRISE
  • POTATO WITH CHEESE
  • POTATOES À LA DUCHESSE
  • POTATOES (BROWNED)
  • POTATOES AND CARROTS
  • POTATOES (CURRIED)
  • POTATOES (MASHED)
  • POTATOES (MASHED)(another way)
  • POTATOES (MILK)
  • POTATOES (MILK) WITH CAPERS
  • POTATOES (SAVOURY)
  • POTATOES (SCALLOPED)
  • POTATOES (STUFFED) (1)
  • POTATOES (STUFFED)(2)
  • POTATOES (STUFFED) (3)
  • POTATOES (STUFFED) (4)
  • POTATOES (TOASTED)
  • APRICOT SAUCE
  • BOILED ONION SAUCE
  • BROWN SAUCE (1)
  • BROWN SAUCE (2)
  • CHOCOLATE SAUCE
  • CURRANT SAUCE (RED & WHITE)
  • CURRY SAUCE (1)
  • CURRY SAUCE (2)
  • CURRY SAUCE (BROWN)
  • EGG CAPER SAUCE
  • EGG SAUCE
  • EGG SAUCE WITH SAFFRON
  • FRIED ONION SAUCE
  • HERB SAUCE
  • HORSERADISH SAUCE
  • MAYONNAISE SAUCE
  • MILK FROTH SAUCE
  • MINT SAUCE
  • MUSTARD SAUCE
  • ORANGE FLOWER SAUCE
  • ORANGE FROTH SAUCE
  • PARSLEY SAUCE
  • RASPBERRY FROTH SAUCE
  • RATAFIA SAUCE
  • ROSE SAUCE
  • SAVOURY SAUCE
  • TARTARE SAUCE
  • TOMATO SAUCE (1)
  • TOMATO SAUCE (2)
  • WHEATMEAL SAUCE
  • WHITE SAUCE (1)
  • WHITE SAUCE (2)
  • WHITE SAUCE (SAVOURY)
  • ALMOND PUDDING (1)
  • ALMOND PUDDING (2)
  • APPLE CHARLOTE
  • APRICOT PUDDING
  • BAKED CUSTARD PUDDING
  • BARLEY (PEARL) AND APPLE PUDDING
  • BATER JAM PUDDING
  • BATER PUDDING
  • BELGIAN PUDDING
  • BIRD-NEST PUDDING
  • BREAD AND JAM PUDDING
  • BREAD SOUFFLÉ
  • BUCKINGHAM PUDDING
  • CABINET PUDDING (1)
  • CABINET PUDDING (2)
  • CABINET PUDDING (3)
  • CANADIAN PUDDING
  • CARROT PUDDING
  • CHOCOLATE MOULD
  • CHOCOLATE PUDDING
  • CHOCOLATE PUDDING (STEAMED)
  • CHOCOLATE TRIFLE
  • CHRISTMAS PUDDING (1)
  • CHRISTMAS PUDDING (2)
  • CHRISTMAS PUDDING (3)
  • CHRISTMAS PUDDING (4)
  • COCOA PUDDING
  • COCOANUT PUDDING (1)
  • COCOANUT PUDDING (2)
  • COLLEGE PUDDING
  • CUSTARD PUDDING
  • CUSTARD PUDDING WITHOUT EGGS
  • EMPRESS PUDDING
  • FEATHER PUDDING
  • FRUIT AND CUSTARD PUDDING
  • GIANT SAGO PUDDING
  • GOOSEBERRY SOUFFLÉ
  • GREENGAGE SOUFFLÉ
  • GROUND RICE PUDDING
  • HASTY MEAL PUDDING (1)
  • HASTY MEAL PUDDING (2)
  • LEMON PUDDING
  • LENTIL FLOUR PUDDING
  • LONDON PUDDING
  • MACARONI PUDDING (1)
  • MACARONI PUDDING (2)
  • MALVERN PUDDING
  • MARLBOROUGH PUDDING
  • MELON PUDDING
  • MINCEMEAT PANCAKES
  • NEWCASTLE PUDDING
  • NURSERY PUDDING
  • OATMEAL PANCAKES
  • OATMEAL PUDDING
  • OMELET SOUFFLÉ (1)
  • OMELET SOUFFLÉ (2)
  • ORANGE PUDDING
  • OXFORD PUDDING
  • PANCAKE PUDDING
  • 7 pancakes
  • PARADISE PUDDING
  • POOR EPICURE’S PUDDING
  • POPPY-SEED PUDDING
  • PRUNE PUDDING
  • RICE PUDDING (French)
  • ROLLED WHEAT PUDDING
  • SEMOLINA BLANCMANGE
  • SEMOLINA PUDDING
  • SIMPLE PUDDING
  • SIMPLE FRUIT PUDDING
  • SIMPLE SOUFFLÉ
  • SPANISH PUDDING
  • SPONGE DUMPLINGS
  • STUFFED SWEET ROLLS
  • VANILLA CHESTNUTS (for Dessert)
  • WINIFRED PUDDING
  • PIE-CRUSTS
  • BLANCMANGE TARTLETS
  • CHEESECAKES (ALMOND)
  • CHOCOLATE TARTS
  • MARLBOROUGH PIE
  • LEMON CREAM (for Cheesecakes)
  • LEMON TART
  • BLANCMANGE
  • BLANCMANGE (LEMON) (a very good Summer Pudding)
  • BLANCMANGE EGGS
  • ORANGE MOULD (1)
  • ORANGE MOULD (2)
  • BLANCMANGES
  • APRICOT CREAMS
  • BLACKBERRY CREAM
  • CHOCOLATE CREAM
  • CHOCOLATE CREAM (French) (1)
  • CHOCOLATE CREAM (WHIPPED)
  • EGG CREAM
  • MACAROON CREAM
  • RASPBERRY CREAM
  • RUSSIAN CREAM
  • STRAWBERRY CREAM
  • WHIPPED CREAMS
  • ALMOND CUSTARD
  • BAKED APPLE CUSTARD
  • BAKED CUSTARD
  • CARAMEL CUSTARD
  • CARAMEL CUP CUSTARD (French)
  • CUSTARD (ALLINSON)
  • CUSTARD IN PASTRY OR KENTISH PUDDING PIE
  • GOOSEBERRY CUSTARD
  • GOOSEBERRY FOOL
  • MACARONI CUSTARD
  • MACAROON CUSTARD
  • ORANGE CUSTARD
  • RASPBERRY CUSTARD
  • STRAWBERRY CUSTARD
  • APPLES (BUTERED)
  • APPLE CAKE
  • APPLES (DRYING)
  • APPLE DUMPLINGS
  • APPLE FOOL
  • APPLE FRITERS
  • APPLE PANCAKES
  • APPLE PUDDING
  • APPLE SAGO
  • APPLE TART (OPEN)
  • THE ADVANTAGES OF WHOLEMEAL BREAD
  • BARLEY BANNOCKS
  • BUTER BISCUITS
  • BUTERMILK CAKE
  • BUTERMILK CAKES
  • CHOCOLATE BISCUITS
  • CHOCOLATE CAKE (1)
  • CHOCOLATE CAKE (2)
  • CHOCOLATE MACAROONS
  • COCOANUT BISCUITS
  • COCOANUT DROPS
  • COCOANUT ROCK CAKES
  • CORNFLOUR CAKE
  • CRISP OATMEAL CAKES
  • DYSPEPTICS’ BREAD
  • DOUGHNUTS
  • ICING FOR CAKES
  • LIGHT CAKE
  • LUNCH CAKE
  • OATMEAL BANNOCKS
  • OATMEAL FINGER-ROLLS
  • PLAIN CAKE
  • POTATO FLOUR CAKES
  • QUEEN’S SPONGE CAKE
  • RICE CAKES (1)
  • RICE CAKES (2)
  • RICE AND WHEAT BREAD
  • ROCK SEED CAKES
  • SALLY LUNN
  • SEED CAKE (1)
  • SEED CAKE (2)
  • SEED CAKE (3)
  • SEED CAKE (4)
  • SEED CAKE (5)
  • SEED CAKE (6)
  • SLY CAKES
  • SPONGE CAKE (1)
  • SPONGE CAKE (2)
  • SPONGE CAKE ROLY-POLY
  • UNFERMENTED BREAD
  • UNFERMENTED FINGER- ROLLS
  • VICTORIA SANDWICH
  • WHOLEMEAL BREAD (FERMENTED)
  • WHOLEMEAL CAKE
  • WHOLEMEAL GEMS
  • WHOLEMEAL ROCK CAKES
  • A DISH OF SNOW
  • CAULIFLOWER AU GRATIN
  • COMPÔTE OF ORANGES AND APPLES
  • CRUST FOR MINCE PIES
  • GROUND RICE PANCAKES
  • MACARONI PANCAKES
  • MINCEMEAT
  • MINCEMEAT (another)
  • ORANGE FLOWER PUFF
  • ORANGES IN SYRUP
  • RASPBERRY FROTH
  • SNOWBALLS
  • STEWED PEARS AND VANILLA CREAM
  • TIPSY CAKE
  • VEGETABLE PIE
  • GOLDEN SYRUP PUDDING
  • CABINET PUDDING
  • LEEK SOUP
  • A WEEK’S MENU
  • BARLEY FOR BABIES
  • BARLEY FOR INVALIDS AND ADULTS
  • BLACK CURRANT TEA
  • OATMEAL PORRIDGE
  • DR. ALLINSON’S NATURAL FOOD
  • II. MIDDAY MEALS
  • SAVOURY DISHES MADE WITH BATER
  • STEWED FRUIT PUDDING
  • A MONTH’S MENUS FOR ONE PERSON
  • WHEATMEAL PUDDING
  • CLEAR SOUP (Julienne)
  • CLEAR TOMATO SOUP
  • MACARONI WITH CHEESE
  • RICE AND TOMATOES
  • RICE CHEESE SOUP
  • STEWED PRUNES AND GRATED COCOANUT
  • RICE AND MUSHROOMS
  • VERMICELLI RISSOLES
  • BAKED APPLES AND WHITE SAUCE
  • CHOCOLATE BLANCMANGE
  • RICE CHEESECAKES
  • APPLE AND ONION PIE
  • MACARONI PUDDING
  • BUTER BEANS RISSOLES
  • CLEAR SOUP WITH DROPPED DUMPLINGS
  • SAVOURY SAUSAGES
  • MACARONI CUTLETS
  • GROUND RICE CUTLETS
  • BEETROOT FRITERS
  • DEVONSHIRE SANDWICHES
  • TOMATOES ON TOAST
  • CHEESE SANDWICHES
  • CHOCOLATE SANDWICHES
  • CURRY SANDWICHES

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.

1
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

GROUND RICE CUTLETS. MACARONI CUTLETS. BAKED CUSTARD. FRUIT TART.EVE PUDDING. 124 124 . BANANA PUDDING. BEETROOT FRITTERS. GOOSEBERRY POOL. 121 121 121 121 121 121 121 122 122 122 122 122 122 122 122 123 123 123 123 123 123 123 SANDWICHES CHEESE SANDWICHES. SWEET CORN AND TOMATOES. MUSHROOM SOUP. CHESTNUT SOUP. CELERY SOUP. CURRY RICE SOUP. PUMPKIN TART. RATAFIA CUSTARD. SAVOURY SAUSAGES. CLEAR SOUP WITH DROPPED DUMPLINGS. MACARONI SAVOURY. SEMOLINA SOUP. BUTTER BEANS RISSOLES. PARSNIP SOUP. APPLE PUDDING.

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

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

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

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.

5

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

2 oz. Keep these stands in an airy place in a good current of fresh air. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. and the juice of 1 lemon. and few cakes are made without them. set the basin or saucepan on the side of the stove. and stir until it boils. Eggs are a good food when taken in moderation. 4 apples. Eggs often crack when they are put into enough boiling water to well cover them.. Whisk the whites to a stiff froth. 4 eggs. All the fat of the egg is contained in the yolk. 4 eggs.. of Parmesan or other good dry. 1 oz.00 Duck’s egg. but the white of the egg is pure albumen (or nitrogen) and water.. As they are a highly nutritious article of food. APPLE SOUFFLÉ. Nitrogen .11 12. If they are not covered with water there is less danger of them cracking. and let it stand just off the boil for five or six minutes. They can be prepared in a great variety of ways. Another very good way is to have stands made with holes which will hold the eggs. cooking cheese. 1 oz. and mix it with the apples. then turn the mixture into a basin to cool. There are various ways of preserving eggs for the winter.12 -----100. especially when dishes are wanted quickly. beat the yolks well. Bake for 20 minutes in a moderately hot oven.11 1.. One can easily tell stale eggs from fresh ones by holding them up to a strong light.. and pour the whole into a buttered Soufflé tin. in fact everything required for building up the organism of the young bird. Fat . A fresh egg looks clear and transparent. Separate the yolks from the whites of the eggs.. Beat them quite smooth.. ====== ====== Eggs take a long time to digest if hard boiled.. and return them to the stewpan. and serve at once.. Eggs contain both muscle and bone-forming material.16 -----100. 1 gill of new milk or half milk and half cream.. Eggs are most easily digested raw or very CHEESE SOUFFLÉ.55 12. and best cooked thus for invalids. mix them lightly with the rest.22 12.. Mineral matter 74..EGG COOKERY Eggs are a boon to cooks. and mix them with the apple mixture. and every week turn the eggs. of 33 ... of castor sugar (or more if the apples are very sour). Pare. Smooth the cornflour with the milk. 71.24 15.00 lightly boiled. 1 oz.. of Allinson cornflour. The best way of lightly boiling an egg is to put it in boiling water. next week the rounded end down. owing to the sudden expansion of the contents. they should not be indulged in too freely. of Allinson fine wheatmeal.49 1. whilst stale ones look cloudy and opaque.. one of the best is by using the Allinson egg preservative. so that one week they stand the pointed end down. 1 gill of milk.... Water . The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. 8 oz. cut up. They enter into a great many savoury and sweet dishes..

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

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

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

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

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.

38

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

1 2.9 .3 1.4 Wimberries 180 140 .0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.5 1.4 1.7 lb.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.3 .8 .3 .6 .6 365 FRUIT—DRIED.8 2.6 .4 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.5 2.5 1.4 1.0 1. FRUIT—FRESH.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .8 2.1 4.5 1.6 1.6 .1 1.0 .8 .8 .3 2.6 4. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.4 2.7 .0 .3 1.6 . .0 .

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 .3 15.6 4.1 1.6 1.1 .0 2620 3030 3075 3265 3165 10.1 21.3 1.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.2 5.5 1.8 1.8 1.5 6.8 2.4 2.2 1.1 3.8 29.6 8.6 1.9 1.0 21.6 2.7 6.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.4 25. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.4 1.1 1.7 1.7 1.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.0 .8 2.6 15.3 9.0 27.9 17.1 1.2 3.1 .1 4.2 1.0 1.6 2.

Fruit “ Gingerbread “ Sponge 5. small White 1675 GRAIN FOODS.0 6.7 24. Cake.1 10.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.6 7. Barley Meal “ Pearled 10.9 Californian} 27.2 13.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.0 --- 18.2 10.3 16.7 8.1 16.4 12.1 1645 9.9 1695 1665 1600 1665 1660 1625 21.Pine Kernels Pistachios Walnuts “ “ Black } 34.8 6.1 1620 1655 465 1815 1675 1635 1650 Buckwheat Flour 1620 Corn Flour Corn Meal (granular) 1655 “ Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour “ Meal Wheat Flaked 1690 “ Flour.9 5.5 8.7 8.5 14. or Wholemeal 1675 10.6 7.3 1760 1670 1795 13.0 22.3 18.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.8 100 .6 3105 “ Spaghetti “ Vermicelli Beans.4 CAKES.5 1640 1650 6.0 ----9.8 13. ETC.

0 Cocoa Candy Honey Molasses (cane) 1290 21.9 2860 101 .9 7.1 1215 9.9 1515 1275 1205 10.6 ----- 2320 1785 1520 2. Plain “ Vienna “ Water Rye 9.3 6.7 10.4 1835 BREAD.9 1160 9. Currant “ Hot Cross Corn. Buns. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.0 9.5 9.7 7.2 9. All kinds.7 1470 1300 1300 1180 VARIOUS. Chocolate 12. average 1800 Water 11.0 9.BISCUITS.7 8.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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