Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

cheese (you can use Parmesan, Gruyère, or Canadian cheese). Place the macaroni in a pie-dish, pour the sauce over it, grate some more cheese over the top, and let the macaroni brown in the oven.

MACARONI SAVOURY.
4 oz. of boiled macaroni, 4 oz. of Allinson fine wheatmeal, 3 eggs, ¾ pint of milk, 1 finely chopped onion, the grated rind of 1 lemon, 2 oz. of grated cheese, 1 tablespoonful of finely chopped parsley, 1 oz. of butter, ½ a saltspoonful of grated nutmeg, pepper and salt to taste. Cut the macaroni in small pieces. Make a batter of the milk, eggs, and meal, mix into it all the other ingredients, pour it into a buttered pie-dish, cut up the butter in pieces and spread them on the top. Bake the savoury for 1 to 1-1/2 hours.

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RICE

When all the water is absorbed, serve the rice. Do not allow it to get very soft; the rice will take from 15 to 20 minutes’ cooking only.

CURRIED RICE AND TOMATOES.
½ lb. of Patna rice, 1 dessertspoonful of curry powder, salt to taste, and 1 oz. of butter. Wash the rice; mix 1 pint of cold water with the curry powder, put this over the fire with the rice, butter, and salt. Cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed. This will take about 20 minutes. Rice cooked this way will have all the grains separate. For the tomatoes proceed as follows: 1 lb. of tomatoes and a little butter, pepper and salt. Wash the tomatoes and place them in a flat tin with a few spoonfuls of water; dust them with pepper and salt, and place little bits of butter on each tomato. Bake them from 15 to 20 minutes, according to the size of the tomatoes and the heat of the oven. Place the rice in the centre of a hot flat dish, put the tomatoes round it, pour the liquid over the rice, and serve.

In many households it seems a difficulty to get rice cooked properly, that is having all the grains separate. Very often it comes to table in a soft, pulpy mass, which is certainly not appetising. To cook it in a large saucepanful of water which is then drained away is very wasteful, for a great deal of the goodness of the rice is thrown away. The following recipe will be found thoroughly reliable and satisfactory.

RICE, HOW TO COOK.
1 lb. of good rice, 1 quart of water, 1 oz. of butter, salt to taste. Wash the rice and set it over the fire with 1 quart of cold water, the butter and salt. Let it come to the boil gently, stirring it a little to prevent the rice from sticking to the saucepan. When the rice boils, set it on the side and let it just simmer. It will be sufficiently cooked in 15 to 20 minutes and each grain will be separate. Rice should not be cooked too soft, only just cooked through.

PORTUGUESE RICE.
1 teacupful of rice, 3 medium-sized onions, 3 tomatoes, 2 oz. of grated cheese, ½ teaspoonful of herbs, 1 oz. of butter, pepper and salt to taste. Peel and slice the onions and tomatoes and fry them in the butter for 15 minutes; place the rice over the fire with 1 pint of water; add the onions, tomatoes, herbs, and seasoning, and let all cook until the rice is quite soft; serve in a vegetable dish with the grated cheese sprinkled over.

CURRIED RICE.
1 lb. of Patna rice, 1 quart of cold water, 1 dessertspoonful of curry, 1 oz. of butter, and salt to taste. Wash the rice, mix the curry with the proper quantity of water, and set the rice over the fire with it, adding the butter and seasoning. Let the rice come to the boil slowly, and stir it a few times to prevent it sticking to the saucepan. When the rice boils, cover it with a piece of buttered paper, and let it cook very gently, not stirring it again.

RICE AND LENTILS.
Boil the rice as above; stew Egyptian lentils with chopped onions, pepper, salt, and a little butter, until well done. Put the rice on a dish, pour over the stewed onions and lentils, serve, and eat with

24

green vegetables.

RICE AND ONIONS.
Boil whole onions in water until done quite through, remove them from the water, and put in it washed rice with a little pepper, salt, and butter. When done, serve with the onions and eat with a green vegetable.

the cold stock, and add the rice. When all have boiled slowly for 20 minutes, the rice should have absorbed the stock. Serve with cheese grated over.

SAVOURY RICE (Italian).
1 breakfastcupful of rice, 4 tablespoonfuls of grated cheese (Parmesan or other cheese), 1 oz. of butter, a pinch of saffron, pepper and salt to taste. Boil the rice with water as above, then add the cheese, butter, saffron, and seasoning; mix all well, and serve.

SAVOURY RICE CROQUETTES.
½ lb. of Patna rice, 1-1/2 pints of milk, 1 lb. of Spanish onions, 1 oz. of butter, 2 eggs, 1 teacupful of raspings, Allinson’s oil for frying. Boil the rice in the milk until soft, and turn it out to get quite cold. Meanwhile chop the onions up fine and fry them brown in the butter. Form the cold rice into balls, and with the thumb of the right hand hollow them sufficiently to admit of their receiving a stuffing of fried onions, close them again carefully, dip them in the eggs beaten up and then in the raspings, and fry them in boiling oil a light brown. Serve with gravy. There are various stuffings which can be used instead of the onions—fried mushrooms chopped up, some olives chopped fine and mixed with hard-boiled yolks of eggs, &c.

SPANISH RICE.
6 onions, 6 tomatoes, 1-1/2 pints of vegetable stock, herbs and seasoning, 11/2 cupfuls of rice, butter. Fry the onions and tomatoes in butter until well browned, then place them with the seasoning into

25

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

SWISS EGGS.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

1 4.6 .5 1.3 1. FRUIT—FRESH.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .0 1.3 1.3 2.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.6 .1 1.8 2.4 2.0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.7 .0 .4 1.9 .6 1.1 2.3 . .8 .6 4.6 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.5 2.0 .7 lb.8 .8 .6 365 FRUIT—DRIED.6 .5 1.3 .4 1.8 2.4 Wimberries 180 140 .5 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.4 1.

1 .1 1.6 1.9 1.6 8.7 1.4 1.8 2.6 2.8 29.1 1.0 21.0 .1 21.0 1.5 6.9 17.2 3.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.0 27. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.1 1.0 2620 3030 3075 3265 3165 10.2 5.8 1.6 1.4 25.4 2.6 4.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.6 2.1 3.5 1.6 15.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.1 .3 9.3 1.7 1.3 15.8 2.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .7 6.1 4.2 1.2 1.8 1.

4 CAKES.8 6.3 18.5 1640 1650 6.7 8. small White 1675 GRAIN FOODS.2 10.7 8.0 6. Cake.9 5.6 3105 “ Spaghetti “ Vermicelli Beans.9 Californian} 27.1 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. ETC.3 16.Pine Kernels Pistachios Walnuts “ “ Black } 34.9 1695 1665 1600 1665 1660 1625 21.1 10.0 --- 18.4 12.1 1645 9.8 13.0 ----9.1 16.5 8.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.2 13. or Wholemeal 1675 10.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.3 1760 1670 1795 13.7 24.6 7.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.6 7.8 100 . Fruit “ Gingerbread “ Sponge 5.0 22. Barley Meal “ Pearled 10.5 14.

Buns. average 1800 Water 11.0 9. Chocolate 12. Currant “ Hot Cross Corn.7 1470 1300 1300 1180 VARIOUS.BISCUITS.7 10.7 8.6 ----- 2320 1785 1520 2.1 1215 9.7 7.3 6. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.9 1160 9.9 2860 101 .9 1515 1275 1205 10.5 9.2 9. All kinds.9 7.0 9.4 1835 BREAD.0 Cocoa Candy Honey Molasses (cane) 1290 21. Plain “ Vienna “ Water Rye 9.

We find frequent mention of it in the Bible. and its fleshforming matter is in the form of casin the same as is found in cheese.5 per cent.Mineral matters Water 2. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. This casin is not elastic like the gluten of wheat.5 76. and find this mixture invaluable. In it we find casin and albumen for our muscles. then eat. During illness I advise and use barley water and milk. Pour into a saucepan and bring to the boil. BARLEY FOR BABIES.5 100.0 14. Allinson’s prepared barley may be eaten as porridge or pudding (see directions). In Nubia. Hops were not used for beer or ale in those days. boil together a few minutes. of sugar.” because they were fed on this grain whilst training.” meaning an intoxicating drink. and was the chief food of our peasantry until the beginning of the nineteenth century. of sugar. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. mixed in equal parts. [A] From this analysis we can judge that barley contains all the constituents of a good food. take from the fire. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7. and is most useful for making gruel and barley water. BARLEY GRUEL. and it can be drunk as a change from tea. and to vegetable stews. and is much more nourishing than rice pudding. except that they often fought to the death. until the cup is full. and fat to keep us warm and give force. Barley has been used from very ancient days for making an intoxicating drink. the gladiators were called Hordearii. it is also good for adding to broth or soup. an ancient Roman writer. Barley is a good food. let cool. more than beef tea.0 INVALID COOKERY BARLEY. 102 . Barley contains about 7 per cent. and there is a fair percentage of mineral matter for our bones and teeth. starch. and cocoa. or “barley eaters. and in old Latin and Greek books. add to this 1 pint of boiling milk and water. mix this perfectly smooth with cold milk and cold water in equal parts. and it was made from barley. the liquor made from barley was called Bouzah. coffee. Barley has been used as a food from time out of mind. These Hordearii were like our pugilists. sugar. from which we get our English word “booze. Barley water contains a great deal of nourishment. of fat in barley.0 There is 2. so that one cannot make a light bread from barley. and 7 per cent. A little nutmeg gives a pleasant flavour. The first intoxicant drink made in this country was ale. stirring all the time to prevent it getting lumpy. According to Pliny. Mix 1 large tablespoonful of Allinson’s barley with a little cold water.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .