Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

1 gill of new milk or half milk and half cream. mix them lightly with the rest. If they are not covered with water there is less danger of them cracking. 2 oz. so that one week they stand the pointed end down. 1 oz.00 Duck’s egg.EGG COOKERY Eggs are a boon to cooks.. 1 oz.. Nitrogen . Whisk the whites to a stiff froth. 4 apples. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. then turn the mixture into a basin to cool. next week the rounded end down.12 -----100.. one of the best is by using the Allinson egg preservative. of Allinson cornflour. especially when dishes are wanted quickly. As they are a highly nutritious article of food. of castor sugar (or more if the apples are very sour).22 12. APPLE SOUFFLÉ. Eggs are a good food when taken in moderation.. whilst stale ones look cloudy and opaque.. set the basin or saucepan on the side of the stove. One can easily tell stale eggs from fresh ones by holding them up to a strong light. of 33 . Pare. and return them to the stewpan. and stir until it boils. they should not be indulged in too freely.. They enter into a great many savoury and sweet dishes.49 1. but the white of the egg is pure albumen (or nitrogen) and water. Beat them quite smooth.11 12. Bake for 20 minutes in a moderately hot oven. They can be prepared in a great variety of ways. and serve at once. 1 gill of milk. Smooth the cornflour with the milk.. All the fat of the egg is contained in the yolk.. Keep these stands in an airy place in a good current of fresh air. A fresh egg looks clear and transparent.11 1. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. beat the yolks well. and few cakes are made without them. Fat . of Parmesan or other good dry. and every week turn the eggs.. and mix it with the apples.. 1 oz. Eggs are most easily digested raw or very CHEESE SOUFFLÉ. 71. 4 eggs. and pour the whole into a buttered Soufflé tin. Separate the yolks from the whites of the eggs. Eggs contain both muscle and bone-forming material.16 -----100. in fact everything required for building up the organism of the young bird..55 12.00 lightly boiled.. 4 eggs. and let it stand just off the boil for five or six minutes... owing to the sudden expansion of the contents. ====== ====== Eggs take a long time to digest if hard boiled.. cut up... Water . of Allinson fine wheatmeal.24 15. Another very good way is to have stands made with holes which will hold the eggs. and mix them with the apple mixture.. and the juice of 1 lemon. There are various ways of preserving eggs for the winter. and best cooked thus for invalids. Eggs often crack when they are put into enough boiling water to well cover them. cooking cheese. Mineral matter 74. 8 oz... The best way of lightly boiling an egg is to put it in boiling water.

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

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

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

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

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

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

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

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

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

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

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

SWISS EGGS.

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

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

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

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

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

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

39

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

40

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

People are now concerning themselves about the foods they eat. The next question is. for as a nation we eat daily a pound of it per head. stronger. at one time our prisoners were fed on it alone. passes in bulk through the bowels. 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. there must be from four to six parts of carbonaceous or heat and force-forming matter to one of nitrogen. and many of the other things we eat are garnishings. and more cheerful than those who do not. and inquiring into their properties. for bread is the staff of life. and an inner kernel of almost pure starch. and suitability. composition. and from two to four per cent. and this is as it ought to be. Not many years ago books treating of food and nutrition always gave milk as the standard food. Besides taking part in this composition. a layer of nitrogenous matter directly under this. It is said we cannot live on bread alone. The grain should be first cleaned and brushed. and the peasantry of many countries live on very little else. Nowadays we use a grain food as the standard. as in fermentation some of the starch is destroyed. evidence on every side shows.BREAD & CAKES THE ADVANTAGES OF WHOLEMEAL BREAD. The average composition of wheat is this:— Nitrogen Carbon Mineral Matter Water 12 72 4 12 100 From this analysis we observe that the nitrogenous matter is to the carbonaceous in the proportion of one-sixth. A grain of wheat consists of an outer hard covering or skin. and in best proportions. and thus the proportion of nitrogen is slightly increased. but this is untrue if the loaf is a proper one. and for carrying off the excess of the biliary and other intestinal secretions with the fæces. and mineral matter in definite quantities. and passed over a magnet 81 . or which supplies to the body those elements that it requires. One food that is now receiving a good deal of attention is bread. of mineral matter. also a certain bulk of innutritious matter for exciting secretion. all other things being equal. That such is the case. and so it is for calves and babies. and we ought to be sure that this is of the best kind. and then using the resulting flour for breadmaking. Wholemeal bread comes nearer the standard of a perfect food than does the wheaten grain. the bran. assisting daily laxation—a most important consideration. If wheat is such a perfect food. for separating the particles of food so that the various gastric and intestinal juices may penetrate and dissolve out all the nutriment. which is the composition of a perfect food. it must follow that wholemeal bread must be best for our daily use. being in a great measure insoluble. A perfect food must contain carbonaceous. those who eat it are healthier. nitrogenous. and of all grains wheat is the one which is nearest perfection. We consume more of this article of food than of any other.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

4 1.6 4.6 365 FRUIT—DRIED.7 .8 .0 .8 2.5 2.8 .0 .6 .3 1.3 2.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .7 lb.8 .9 .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.0 1.5 1. .5 1.1 4.0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.4 2.4 1.0 . Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.3 1.1 2.8 2.5 1.6 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.6 .6 .4 1. FRUIT—FRESH.3 .4 Wimberries 180 140 .3 .1 1.6 1.

4 2. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.6 4.0 21.0 2620 3030 3075 3265 3165 10.4 25.6 2.7 1.8 2.1 21.1 .5 1.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .3 9.2 1.2 5.9 1.8 2.5 6.0 .7 1.7 6.1 .4 1.1 1.8 1.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.1 3.6 8.1 4.0 1.0 27.8 1.3 15.1 1.6 1.8 29.9 17.6 15.2 1.1 1.3 1.2 3.6 2.6 1.

1 16.3 16.1 1645 9.0 ----9.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.9 1695 1665 1600 1665 1660 1625 21. Fruit “ Gingerbread “ Sponge 5. Barley Meal “ Pearled 10.6 7.7 8.6 7.0 --- 18.0 22. small White 1675 GRAIN FOODS.0 6.5 14.1 10.8 6.6 3105 “ Spaghetti “ Vermicelli Beans. ETC.3 1760 1670 1795 13.9 5.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.2 13.2 10.3 18.Pine Kernels Pistachios Walnuts “ “ Black } 34.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.8 13.7 8.7 24.4 12.5 1640 1650 6. Cake.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.5 8. or Wholemeal 1675 10.8 100 .4 CAKES.9 Californian} 27.

7 7.4 1835 BREAD.5 9. average 1800 Water 11. All kinds.9 1160 9. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.9 7. Buns.9 2860 101 .7 10. Plain “ Vienna “ Water Rye 9.BISCUITS.0 9.6 ----- 2320 1785 1520 2. Chocolate 12.2 9.0 Cocoa Candy Honey Molasses (cane) 1290 21.7 8.7 1470 1300 1300 1180 VARIOUS.3 6.1 1215 9.9 1515 1275 1205 10.0 9. Currant “ Hot Cross Corn.

until the cup is full. and 7 per cent. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7. mixed in equal parts. The first intoxicant drink made in this country was ale. so that one cannot make a light bread from barley. add to this 1 pint of boiling milk and water. This casin is not elastic like the gluten of wheat.0 There is 2. Pour into a saucepan and bring to the boil. and fat to keep us warm and give force. the gladiators were called Hordearii. and cocoa. the liquor made from barley was called Bouzah. 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. take from the fire. These Hordearii were like our pugilists. and there is a fair percentage of mineral matter for our bones and teeth. [A] From this analysis we can judge that barley contains all the constituents of a good food. from which we get our English word “booze. In Nubia. We find frequent mention of it in the Bible. and it was made from barley.5 per cent. Barley contains about 7 per cent. Mix 1 large tablespoonful of Allinson’s barley with a little cold water. more than beef tea. of sugar. it is also good for adding to broth or soup.” meaning an intoxicating drink. and was the chief food of our peasantry until the beginning of the nineteenth century. or “barley eaters. then eat. and find this mixture invaluable. During illness I advise and use barley water and milk. and is most useful for making gruel and barley water. and to vegetable stews. and in old Latin and Greek books. Barley has been used as a food from time out of mind. of fat in barley. 102 . and is much more nourishing than rice pudding. Hops were not used for beer or ale in those days. Barley is a good food. mix this perfectly smooth with cold milk and cold water in equal parts. and its fleshforming matter is in the form of casin the same as is found in cheese. sugar. stirring all the time to prevent it getting lumpy. let cool. According to Pliny. except that they often fought to the death. Allinson’s prepared barley may be eaten as porridge or pudding (see directions). an ancient Roman writer. BARLEY FOR BABIES.5 76.0 14. BARLEY GRUEL. boil together a few minutes. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. A little nutmeg gives a pleasant flavour. Barley has been used from very ancient days for making an intoxicating drink.” because they were fed on this grain whilst training. Barley water contains a great deal of nourishment. In it we find casin and albumen for our muscles.0 INVALID COOKERY BARLEY. coffee. of sugar.5 100. starch.Mineral matters Water 2.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

SAVOURY BATTER.
No. 21.

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

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

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

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

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

No. 23.

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

No. 22.

SORREL SOUP.

120

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

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

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

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

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

No. 25.

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

No. 24.

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

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

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

BAKED CUSTARD.

121

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

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

No. 26.

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

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

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

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

No. 28.

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

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

No. 27.

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

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

122

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

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

125 .

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