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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

22 12. Keep these stands in an airy place in a good current of fresh air. of castor sugar (or more if the apples are very sour).EGG COOKERY Eggs are a boon to cooks. and the juice of 1 lemon. especially when dishes are wanted quickly. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. owing to the sudden expansion of the contents. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. mix them lightly with the rest. in fact everything required for building up the organism of the young bird. set the basin or saucepan on the side of the stove. so that one week they stand the pointed end down. and best cooked thus for invalids. Eggs contain both muscle and bone-forming material.. but the white of the egg is pure albumen (or nitrogen) and water.49 1. Eggs often crack when they are put into enough boiling water to well cover them. and mix it with the apples. Nitrogen . There are various ways of preserving eggs for the winter... and pour the whole into a buttered Soufflé tin. Mineral matter 74.. of 33 . Bake for 20 minutes in a moderately hot oven.. of Allinson fine wheatmeal. one of the best is by using the Allinson egg preservative.55 12. and mix them with the apple mixture.. Water . Beat them quite smooth. and let it stand just off the boil for five or six minutes.. Separate the yolks from the whites of the eggs.. Eggs are a good food when taken in moderation. 1 oz. 4 apples. and few cakes are made without them.24 15. Eggs are most easily digested raw or very CHEESE SOUFFLÉ. If they are not covered with water there is less danger of them cracking. and return them to the stewpan. As they are a highly nutritious article of food. Whisk the whites to a stiff froth. they should not be indulged in too freely. 1 gill of milk. and serve at once. cooking cheese.11 1. and every week turn the eggs...16 -----100. 71. 4 eggs.00 lightly boiled. of Allinson cornflour. whilst stale ones look cloudy and opaque. The best way of lightly boiling an egg is to put it in boiling water. Pare.. and stir until it boils.. APPLE SOUFFLÉ.. They can be prepared in a great variety of ways... of Parmesan or other good dry. Fat . One can easily tell stale eggs from fresh ones by holding them up to a strong light. A fresh egg looks clear and transparent. cut up. next week the rounded end down. 1 oz. ====== ====== Eggs take a long time to digest if hard boiled.12 -----100.00 Duck’s egg. Another very good way is to have stands made with holes which will hold the eggs.. 2 oz. 1 oz. then turn the mixture into a basin to cool...11 12. 8 oz.. Smooth the cornflour with the milk. They enter into a great many savoury and sweet dishes. All the fat of the egg is contained in the yolk. beat the yolks well. 1 gill of new milk or half milk and half cream.. 4 eggs.

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

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

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

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

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

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

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

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

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

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

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

SWISS EGGS.

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

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

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

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

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

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

39

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

4 1.8 2.8 .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.4 1.1 1.5 1.8 .4 Wimberries 180 140 .0 . FRUIT—FRESH. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.4 1.3 .7 lb.6 .4 2.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .6 4.3 .5 1.0 .3 1.1 4. .3 2.6 .9 .6 .1 2.6 365 FRUIT—DRIED.8 .8 2.0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.0 1.6 .5 1.6 1.0 .7 .3 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.5 2.

8 2.1 4.9 1.6 15.9 17.3 15.6 1.2 5.0 2620 3030 3075 3265 3165 10.4 25.3 1.0 27.6 2.7 1.5 6.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .1 .0 .1 .3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.8 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.6 4.6 1.6 2.2 3.1 1.1 21.5 1.8 2.1 3.4 2.6 8.1 1.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.0 1.3 9.7 6.8 1.4 1.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.2 1.8 29.2 1.1 1.0 21.7 1.

8 13.0 6.9 Californian} 27.4 CAKES.2 10.7 8.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.1 1645 9.0 22.1 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 .8 6.6 7.5 1640 1650 6.1 16.7 8.7 24. or Wholemeal 1675 10.3 18.5 8.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.9 5.3 16.4 12.6 3105 “ Spaghetti “ Vermicelli Beans.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.3 1760 1670 1795 13.9 1695 1665 1600 1665 1660 1625 21.0 ----9. Cake. Barley Meal “ Pearled 10.Pine Kernels Pistachios Walnuts “ “ Black } 34.0 --- 18. Fruit “ Gingerbread “ Sponge 5.2 13.6 7.1 10. small White 1675 GRAIN FOODS. ETC.5 14.

0 9.9 2860 101 . All kinds. Currant “ Hot Cross Corn. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.5 9.BISCUITS.7 1470 1300 1300 1180 VARIOUS.3 6.7 8.9 1515 1275 1205 10. Plain “ Vienna “ Water Rye 9.6 ----- 2320 1785 1520 2.9 7.1 1215 9.4 1835 BREAD.2 9.0 Cocoa Candy Honey Molasses (cane) 1290 21. Chocolate 12.0 9. Buns.7 10.7 7. average 1800 Water 11.9 1160 9.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

SAVOURY BATTER.
No. 21.

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

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

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

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

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

No. 23.

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

No. 22.

SORREL SOUP.

120

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

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

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

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

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

No. 25.

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

No. 24.

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

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

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

BAKED CUSTARD.

121

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

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

No. 26.

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

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

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

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

No. 28.

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

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

No. 27.

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

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

122

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

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

125 .

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