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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

APPLE FRITTERS. APPLE PUDDING (Nottingham).APPLES (DRYING). BUN LOAF. BUNS (1). 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 PANCAKES. APPLE PUDDING. BUTTERMILK CAKE. APPLE DUMPLINGS. BUNS (2). APPLE TART (OPEN). APPLE FOOL. APPLE JELLY. BUNS (PLAIN). APPLE SAUCE. BUTTER BISCUITS. APPLES (RICE) EVE PUDDING. 81 81 82 82 82 82 82 82 83 83 83 . CHOCOLATE BISCUITS.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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RICE

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

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

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

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

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

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

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

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green vegetables.

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

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

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

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

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

25

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

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

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

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

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

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

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

.11 12.24 15.55 12. One can easily tell stale eggs from fresh ones by holding them up to a strong light. A fresh egg looks clear and transparent. so that one week they stand the pointed end down... one of the best is by using the Allinson egg preservative. 1 gill of new milk or half milk and half cream. 1 oz. 4 apples. and stir until it boils.. and let it stand just off the boil for five or six minutes.. Eggs contain both muscle and bone-forming material. As they are a highly nutritious article of food.00 Duck’s egg. then turn the mixture into a basin to cool. next week the rounded end down.. and mix them with the apple mixture. mix them lightly with the rest. cooking cheese.. Beat them quite smooth.EGG COOKERY Eggs are a boon to cooks. Mineral matter 74.. of 33 . in fact everything required for building up the organism of the young bird. especially when dishes are wanted quickly. Bake for 20 minutes in a moderately hot oven. beat the yolks well.11 1...49 1. set the basin or saucepan on the side of the stove. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg.16 -----100. Keep these stands in an airy place in a good current of fresh air. cut up. Smooth the cornflour with the milk.. Water . Separate the yolks from the whites of the eggs. 2 oz. and every week turn the eggs. and pour the whole into a buttered Soufflé tin. and return them to the stewpan.. but the white of the egg is pure albumen (or nitrogen) and water. ====== ====== Eggs take a long time to digest if hard boiled.. All the fat of the egg is contained in the yolk. 1 gill of milk.. Eggs often crack when they are put into enough boiling water to well cover them. owing to the sudden expansion of the contents. There are various ways of preserving eggs for the winter. of castor sugar (or more if the apples are very sour). of Allinson cornflour. 1 oz. Another very good way is to have stands made with holes which will hold the eggs.22 12. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. and serve at once.. Eggs are a good food when taken in moderation... Whisk the whites to a stiff froth. They can be prepared in a great variety of ways.12 -----100. APPLE SOUFFLÉ. of Allinson fine wheatmeal. They enter into a great many savoury and sweet dishes. Eggs are most easily digested raw or very CHEESE SOUFFLÉ. and best cooked thus for invalids. The best way of lightly boiling an egg is to put it in boiling water.00 lightly boiled. 71. and the juice of 1 lemon.. Fat . 8 oz. 4 eggs... Pare. they should not be indulged in too freely. and mix it with the apples. If they are not covered with water there is less danger of them cracking. Nitrogen . and few cakes are made without them. 1 oz. 4 eggs. of Parmesan or other good dry. whilst stale ones look cloudy and opaque.

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

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

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

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

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

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

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

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

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

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

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

SWISS EGGS.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

½ lb. then the cream. eggs. mix them with the batter. ¼ pint of cream. ½ lb. make a paste for a short crust. Pare and core the apples. 6 oz. and press the edges together round the sides. The apples will be found delicious in flavour when stewed. Pare. ¾ pint of milk. 1 teaspoonful of ground cinnamon. of sugar—a little more should the apples be very sour. APPLE DUMPLINGS. adding sugar to taste. 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. 1-1/2 lbs. APPLE PUDDING. make a paste of the meal. fill them into brown paper bags and hang them up in an airy. 3 eggs. vege-butter. make a batter with the milk. or butter. serve cold with sponge-cake fingers. and cut them in thin slices. and 1 oz. 3 eggs. of Allinson fine wheatmeal. and gently stew the fruit with a teacupful of water and the cloves until quite tender. and fry the pancakes in the usual way. and meal. of loaf sugar to each pint of juice. and sugar to taste. sugar to taste. of apples. dip the apple slices into the batter and fry the fritters until golden brown. APPLE JELLY. of butter or vege-butter. tie a cloth over the basin and boil the pudding for 2-1/2 to 3 hours in a saucepan with boiling water. 6 baking apples. and most acceptable when fresh fruit is scarce. put the apples into a buttered pie-dish. and the eggs well beaten. Make the batter as directed in the recipe for “Apple Fritters. core. of apples. and bake the pudding for 2 hours in a moderate oven. skimming carefully. a little lemon juice if liked. Serve with cream or sweet white sauce. mix the sugar and cinnamon. meal. butter and a little cold water. core.dry. 3 good juicy cooking apples. then pour them into a jelly bag and let drain well. and wrap each apple in it. of Allinson wholemeal. of Allinson fine wheatmeal. Have a frying-pan ready on the fire with boiling oil. melt the butter and mix it into the batter. Core as many apples as may be required. gradually mix in the milk. of dates. stone the dates. and cut them into rounds ¼ inch thick. pour it over the apples. of sugar. and rub the fruit through a sieve. take 1 lb. roll it out. and sprinkle over them the cinnamon and 4 oz. add sugar and cinnamon to taste. put in the apples. and fill the hole where the core was with it. which should be boiling. roll the paste out. drain them on blotting paper. and 2-1/2 oz. when sufficiently cooked. APPLE FOOL. of butter. ¾ pint of milk. 1 heaped up teaspoonful of ground cinnamon. and a little sugar. line a pudding basin with the greater part of it. make a batter of the milk. Core the apples. Fill the holes with a mixture of sugar and cinnamon. APPLE PUDDING (Nottingham). remove the cloves. cover the apples with the rest of the paste. 1 pint of water to each 1 lb. and keep them hot in the oven until all are done. APPLE FRITTERS. until the jelly sets when cold if a drop is tried on a plate. 2 lbs. ½ pint of milk. Bake the dumplings about 30 or 40 minutes in the oven. and the juice of 1 lemon to each quart of liquid. 6 cloves tied in muslin. and cut up the apples. I have dried several bushels of apples in this way every year. 2 oz. and boil them in the water until tender. or boil them the same time in plenty of water. Pare. dry place. 79 . Boil the liquid. Wash and cut up the apples.” peel 2 apples. It may take from 2 hours to 3 hours in boiling. APPLE PANCAKES. of apples. 6 oz.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.6 365 FRUIT—DRIED.0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.6 . .1 1.6 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.7 lb.4 1.4 2.4 1.3 1.8 2.5 1.0 .4 Wimberries 180 140 .3 .6 .6 4.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .0 1.1 4.0 .9 .0 .Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.4 1.8 .6 .8 .3 .5 1. FRUIT—FRESH.5 2.7 .3 2.8 .3 1.1 2.6 .5 1.8 2.

2 1.9 1.6 1.1 .8 2.3 9.3 15.1 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.5 6.7 1.1 4.1 21.9 17.2 5.6 4.7 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 1.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.0 2620 3030 3075 3265 3165 10.6 15.0 21.8 29.5 1.7 1.3 1.8 2.8 1.4 2.0 .2 1.1 3.8 1.7 6.6 2.4 25.6 8.0 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) 1.1 .2 3.6 2.1 1.0 27.4 1.6 1.

ETC.5 8. Fruit “ Gingerbread “ Sponge 5.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25. Cake. small White 1675 GRAIN FOODS. or Wholemeal 1675 10.0 6.7 8.5 1640 1650 6.1 16.8 100 .2 10.1 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.2 13.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.4 CAKES.6 7.8 6.0 ----9.0 --- 18.3 16.8 13. Barley Meal “ Pearled 10.5 14.6 3105 “ Spaghetti “ Vermicelli Beans.Pine Kernels Pistachios Walnuts “ “ Black } 34.7 24.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.7 8.9 5.1 1645 9.0 22.6 7.1 10.9 Californian} 27.4 12.3 1760 1670 1795 13.3 18.9 1695 1665 1600 1665 1660 1625 21.

Plain “ Vienna “ Water Rye 9.0 9.7 1470 1300 1300 1180 VARIOUS. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.0 9.9 7. Buns. Chocolate 12.1 1215 9.0 Cocoa Candy Honey Molasses (cane) 1290 21. average 1800 Water 11.7 10.9 1160 9.7 7. Currant “ Hot Cross Corn.9 1515 1275 1205 10.3 6.2 9. All kinds.4 1835 BREAD.9 2860 101 .BISCUITS.7 8.6 ----- 2320 1785 1520 2.5 9.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .

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