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

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

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

SAVOURY PICKLED WALNUT.QUEEN’S ONION PIE. SPANISH ONIONS AND CHEESE. TOMATOES AU GRATIN. SAVOURY TARTLETS. VEGETABLE BALLS. 19 . SPAGHETTI AUX TOMATOES. TOMATO PIE. TOMATOES AND ONION PIE. 17 17 17 17 17 17 18 18 18 18 18 18 19 19 19 19 20 20 20 20 20 20 20 STUFFED SPANISH ONIONS WITH BROWN SAUCE. QUEEN’S TOMATO PIE. SPANISH STEW. SAVOURY FRITTERS (2). SAVOURY CUSTARD (Another way). SAVOURY CUSTARD. SWEET CORN FRITTERS. SAVOURY FRITTERS (1). SPANISH ONIONS (Stewed). STEWED MUSHROOMS. SPINACH DUMPLINGS. TOMATO TORTILLA. SAVOURY PIE. SPANISH ONIONS AND WHITE SAUCE. TOMATOES À LA PARMESAN.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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green vegetables.

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

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

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

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

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

25

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

0 1.1 4. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.1 2.3 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .6 4.0 .5 1.6 .6 1.8 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 2.3 .4 1.5 1.1 1.6 .0 .8 .4 2.9 .4 1.5 1.7 .6 .8 .4 Wimberries 180 140 . Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.6 .3 2.5 2. FRUIT—FRESH.7 lb.8 .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.6 365 FRUIT—DRIED.3 1.4 1.3 1.8 2.0 . .

3 15.4 1.4 25.4 2.3 9.1 1.2 3.7 1.0 2620 3030 3075 3265 3165 10.8 1.8 2.0 1.1 4.6 8.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.2 5.6 4.0 21.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.8 2.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.7 6.1 1.6 2.3 1.0 .5 1.6 15.2 1.0 27.6 1.8 29.1 . Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.9 1.2 1.1 1.5 6.1 3.7 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 1.6 1.6 2.1 .8 1.9 17.1 21.

5 8.0 6.0 --- 18.8 13.8 100 .2 10.1 10.6 7.2 13.9 5. Cake.7 8.3 1760 1670 1795 13.4 12.1 1645 9. Barley Meal “ Pearled 10. Fruit “ Gingerbread “ Sponge 5.9 Californian} 27.8 6.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.4 CAKES.3 16.1 16.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.Pine Kernels Pistachios Walnuts “ “ Black } 34. ETC.6 3105 “ Spaghetti “ Vermicelli Beans.0 22. small White 1675 GRAIN FOODS.7 8.1 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.6 7.0 ----9.5 1640 1650 6.3 18.9 1695 1665 1600 1665 1660 1625 21.7 24.5 14. or Wholemeal 1675 10.

0 Cocoa Candy Honey Molasses (cane) 1290 21. All kinds. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.7 1470 1300 1300 1180 VARIOUS.7 10. Chocolate 12. Currant “ Hot Cross Corn.3 6.7 7.0 9.BISCUITS.0 9.9 1160 9.9 1515 1275 1205 10. Buns.7 8.5 9.4 1835 BREAD.1 1215 9.6 ----- 2320 1785 1520 2.9 2860 101 .9 7.2 9. average 1800 Water 11. Plain “ Vienna “ Water Rye 9.

or “barley eaters. Hops were not used for beer or ale in those days. This casin is not elastic like the gluten of wheat. and cocoa. so that one cannot make a light bread from barley. Barley contains about 7 per cent. and to vegetable stews. add to this 1 pint of boiling milk and water. Pour into a saucepan and bring to the boil.Mineral matters Water 2. Barley water contains a great deal of nourishment. the liquor made from barley was called Bouzah. more than beef tea.” because they were fed on this grain whilst training. During illness I advise and use barley water and milk. These Hordearii were like our pugilists. then eat.0 INVALID COOKERY BARLEY. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. stirring all the time to prevent it getting lumpy. Barley is a good food. mix this perfectly smooth with cold milk and cold water in equal parts. boil together a few minutes. [A] From this analysis we can judge that barley contains all the constituents of a good food. and there is a fair percentage of mineral matter for our bones and teeth. and in old Latin and Greek books. of fat in barley. take from the fire. 102 . until the cup is full. let cool.0 There is 2. and it can be drunk as a change from tea. and find this mixture invaluable. BARLEY FOR BABIES.5 100.5 per cent. from which we get our English word “booze. We find frequent mention of it in the Bible. BARLEY GRUEL.0 14. it is also good for adding to broth or soup. Barley has been used from very ancient days for making an intoxicating drink. of sugar. Barley has been used as a food from time out of mind. and its fleshforming matter is in the form of casin the same as is found in cheese. except that they often fought to the death. The first intoxicant drink made in this country was ale. Allinson’s prepared barley may be eaten as porridge or pudding (see directions). mixed in equal parts. and 7 per cent. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. According to Pliny. coffee. starch. an ancient Roman writer. sugar. A little nutmeg gives a pleasant flavour. and was the chief food of our peasantry until the beginning of the nineteenth century. of sugar. Mix 1 large tablespoonful of Allinson’s barley with a little cold water. and is much more nourishing than rice pudding. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7. In it we find casin and albumen for our muscles.5 76. and fat to keep us warm and give force. In Nubia. and it was made from barley. the gladiators were called Hordearii.” meaning an intoxicating drink. and is most useful for making gruel and barley water.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

SAVOURY BATTER.
No. 21.

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

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

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

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

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

No. 23.

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

No. 22.

SORREL SOUP.

120

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

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

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

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

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

No. 25.

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

No. 24.

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

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

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

BAKED CUSTARD.

121

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

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

No. 26.

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

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

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

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

No. 28.

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

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

No. 27.

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

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

122

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

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

125 .

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