Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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RICE

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

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

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

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

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

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

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

24

green vegetables.

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

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

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

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

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

25

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

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

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

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

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

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

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

in fact everything required for building up the organism of the young bird. Beat them quite smooth. Eggs contain both muscle and bone-forming material..24 15.. ====== ====== Eggs take a long time to digest if hard boiled. Eggs are most easily digested raw or very CHEESE SOUFFLÉ. If they are not covered with water there is less danger of them cracking.12 -----100. so that one week they stand the pointed end down. one of the best is by using the Allinson egg preservative. and serve at once. and let it stand just off the boil for five or six minutes.. but the white of the egg is pure albumen (or nitrogen) and water. and best cooked thus for invalids.. Whisk the whites to a stiff froth.. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg.... owing to the sudden expansion of the contents. Water .. of Parmesan or other good dry. Keep these stands in an airy place in a good current of fresh air. Smooth the cornflour with the milk. 2 oz. next week the rounded end down.. 71.00 lightly boiled. Another very good way is to have stands made with holes which will hold the eggs. of Allinson cornflour. APPLE SOUFFLÉ. 4 eggs..EGG COOKERY Eggs are a boon to cooks.11 12.55 12. and mix it with the apples.. Fat . 4 eggs. and return them to the stewpan. A fresh egg looks clear and transparent.49 1. Mineral matter 74. of 33 . As they are a highly nutritious article of food. Bake for 20 minutes in a moderately hot oven.. and pour the whole into a buttered Soufflé tin. They can be prepared in a great variety of ways. 8 oz. Eggs often crack when they are put into enough boiling water to well cover them. they should not be indulged in too freely.. cooking cheese. Eggs are a good food when taken in moderation. and stew the apples with the sugar and lemon juice until they are reduced to a pulp.. of castor sugar (or more if the apples are very sour).. and stir until it boils. One can easily tell stale eggs from fresh ones by holding them up to a strong light. beat the yolks well. and mix them with the apple mixture.22 12. They enter into a great many savoury and sweet dishes. 1 oz.16 -----100. The best way of lightly boiling an egg is to put it in boiling water. 1 gill of milk. Nitrogen .. then turn the mixture into a basin to cool.11 1. set the basin or saucepan on the side of the stove. All the fat of the egg is contained in the yolk. and every week turn the eggs. 1 oz.. of Allinson fine wheatmeal. and the juice of 1 lemon. whilst stale ones look cloudy and opaque. There are various ways of preserving eggs for the winter. 4 apples. Pare. Separate the yolks from the whites of the eggs. 1 oz.. cut up.. mix them lightly with the rest.00 Duck’s egg. 1 gill of new milk or half milk and half cream. especially when dishes are wanted quickly. and few cakes are made without them.

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

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

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

Whip up the whites of the eggs to a stiff froth. To each egg take 2 tablespoonfuls of cream or milk.” Serve hot. and bake the Soufflé for 20 minutes in a hot oven. RICE SOUFFLÉ. and serve immediately with stewed fruit. Scotch kale. or flavour with vanilla essence. Unless an egg-poacher is used. Stew the rice in the milk with the butter. &c. 2 oz. Then stir in the mushrooms.and coming away from the sides of the saucepan. POTATO SOUFFLÉ. 37 . SAVOURY SOUFFLÉ. eggs are best poached in a large frying-pan nearly filled with water. and the lemon peel. and proceed as in “Sweet Creamed Eggs. nutmeg. Whip the whites of the eggs to a stiff froth. pepper. and slip them on the toast. stirring all until the mixture is quite smooth and thick and comes away from the sides of the saucepan. of castor sugar. beat for 10 minutes. 1 pint of milk. of rice. of butter. Separate the yolks from the whites of the eggs. Let it cool a little. Have ready hot buttered toast. of Allinson fine wheatmeal. ½ oz. and stir them lightly into the mixture. ¼ lb. and stir each yolk separately into the mixture in the basin. remove the eggs from the water with an egg-slice. with alternate layers of ratafias. and salt to taste. 6 eggs. of ratafias. and then add the milk. pepper. and almonds. 6 oz. beat up the eggs. the sugar. of sifted breadcrumbs. mix well. a little chopped parsley. and then slipped into the rapidly boiling water. 2 oz. and let all cool. Each egg should first be broken into a separate cup. sugar to taste. Turn the mixture into a buttered pie-dish or cake tin. when it will make a slight crackling noise. and salt. RATAFIA SOUFFLÉ. which will take about 2 minutes. sugar. and serve at once. SAVOURY CREAMED EGGS. of ground almonds (half bitter and half sweet). like spinach. the lemon rind. the whites of the eggs whipped to a stiff froth. Always have plates and dishes very hot for all kinds of egg dishes. and a slice of hot buttered toast. Melt the butter in a saucepan. and lastly. 4 eggs. Separate the yolks of the eggs from the whites. Poached eggs are also a very nice accompaniment to vegetables. sprinkle well with parsley. Turn the mixture into a buttered piedish or Soufflé tin. and bake the Soufflé 15 minutes. of castor sugar. 2 oz. Sprinkle with castor sugar. 2 oz. 6 eggs. as the eggs will then set more quickly. Season to taste. then stir in the yolks of the eggs well beaten. season with nutmeg. POACHED EGGS. and 1-1/2 oz. when they are served laid on the vegetables. and 1 oz. if the latter is used for flavouring. and turn all into a basin and let it cool a little. Stir in the yolks of the eggs. Quite newly laid eggs take a little longer. and beat each separately into the rice for 2 or 3 minutes. and last of all the whites of the eggs whipped to a stiff froth. 3 oz. the sugar. Bake from ½ an hour to ¾ of an hour in a moderately hot oven. and mix them lightly with the rest. then stir in the potatoes and breadcrumbs. pour the mixture into it. and bake in a moderately hot oven from ¾ of an hour to 1 hour. vanilla essence or the peel of ½ a lemon. which is done by stirring it round the sides of the basin until soft and creamy. stir in the flour. cover them up and allow them to boil only just long enough to have the whites set. of butter. Cream the butter in a basin. A little vinegar and salt should be added to the water. ½ pint of milk. Have ready a buttered Soufflé tin. of cold boiled and grated potatoes. Butter the cups as in the last recipe. 2 oz. the grated rind of ½ lemon. When the rice is tender remove the peel.. Turn the mixture into a wellbuttered dish. 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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Shred the lettuce. 1 head endive. salt. spring onions. tomatoes. watercress. 2 of salad oil. SUMMER SALADS. 1 lb. decorate with slices of egg and tomato and tufts of cress. POTATO SALAD (2). Cold green peas. 1 large lettuce. SUMMER SALAD. When oranges are added to a salad the onion must be left out. cucumber. place in a salad bowl with mayonnaise dressing. Garnish with beetroot and parsley. SPANISH SALAD. of cold boiled potatoes. and vinegar as above. of cold boiled potatoes. pepper. two hard-boiled eggs. Mix the vinegar. endive. a little tarragon vinegar. and lettuce make a good cold salad for the summer. Put into the centre of the bowl some cold dressed French beans or scarlet runners. Cut up 1 lb. and oil to taste. salt. 2 tomatoes. some spring onions. pour it into the salad bowl. minced parsley. salt. onions. vinegar. carrots. tarragon vinegar. flavour with pepper. The quantity of oil should be about three times the amount of the vinegar used. salt. 4 tablespoonfuls of vinegar. and sliced apples or pieces of orange may be advantageously mixed with the other ingredients. French beans. and cress. mustard and cress. 2 spring onions. oil. tomatoes. and stir it well. add watercress. oil. grate fine 1 onion and mix with these. cut up the onions and olives. Eat with Allinson wholemeal bread. or mustard and cress. Hard-boiled eggs may be cut into slices and added. and before serving pour over some good mayonnaise. and boiled and sliced beetroot. or any other raw or cooked green foods. pepper. turnips. salt. 1 small beetroot. and vinegar. WINTER SALAD. and add them to the potatoes. olives. put these into a salad bowl. add pepper. Garnish the beans with three tomatoes cut in slices and arranged in a circle one overlapping the other. 41 . Cut the potatoes in small pieces. oil. and pepper well together. These are made from mixtures of lettuce.small onion and mix it with these.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

6 .3 2.8 .4 1.3 1.0 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1. FRUIT—FRESH.4 Wimberries 180 140 .8 .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.0 .8 2.5 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 . .0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.4 2.8 .6 4.6 .1 2.5 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.6 365 FRUIT—DRIED.5 2.4 1.5 1.0 .4 1.8 2.7 .9 .6 .3 1.6 1.1 1.6 .0 .3 .1 4.7 lb.3 .

3 1.6 2.2 1.3 15.6 4.5 1.7 1.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .6 1.8 2.9 1.4 1.8 2.1 21.0 .5 6.1 1.7 6.2 3.0 21.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.8 1.2 5.3 9.0 1.8 29. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.6 15.4 2.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.1 1.9 17.1 .8 1.7 1.6 8.1 3.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.0 2620 3030 3075 3265 3165 10.0 27.1 .1 1.2 1.6 2.4 25.1 4.6 1.

5 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.8 100 . Cake.8 13.1 1645 9.Pine Kernels Pistachios Walnuts “ “ Black } 34. ETC. Barley Meal “ Pearled 10.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.4 12.8 6.7 8.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.0 --- 18.0 6.9 1695 1665 1600 1665 1660 1625 21.0 ----9.7 24.9 5.0 22.9 Californian} 27.4 CAKES. small White 1675 GRAIN FOODS.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.7 8.5 14.3 16.3 1760 1670 1795 13.5 1640 1650 6.1 16.2 10.6 7.1 10.6 7.3 18. or Wholemeal 1675 10. Fruit “ Gingerbread “ Sponge 5.2 13.6 3105 “ Spaghetti “ Vermicelli Beans.

Chocolate 12.1 1215 9.2 9.0 Cocoa Candy Honey Molasses (cane) 1290 21.7 1470 1300 1300 1180 VARIOUS.9 1515 1275 1205 10. Buns. average 1800 Water 11.7 10.9 7.5 9. All kinds. Currant “ Hot Cross Corn.0 9.4 1835 BREAD.9 1160 9.7 7.3 6. Plain “ Vienna “ Water Rye 9. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.6 ----- 2320 1785 1520 2.9 2860 101 .7 8.BISCUITS.0 9.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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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,

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

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

125 .