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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

&c. MACARONI Macaroni is one of the most nutritious farinaceous foods. 3 oz. of cheese. Macaroni should be thrown into boiling water and be kept boiling. 2 oz. according to the kind used. and 22 . 1 tablespoonful of finely chopped parsley. MACARONI CREAM. sprinkle some of the grated cheese over it. Cut the butter in pieces. onions. the cheese. and place them here and there on the top. When soft add seasoning. macaroni is slightly constipating. If neither spaghetti nor vermicelli are handy. stock for soup. ½ lb. Beat the eggs well in the dish in which the macaroni is to be served. a little salt may be added by those who use it. of butter. Boil the macaroni until tender in only as much water as it will absorb. as it contains valuable nutritive material. From 2 to 4 oz. of butter. but the meal left is still very rich in flesh-forming matter. and care should be taken to use just enough water to cook it in. so that when the macaroni is done. or in milk and water. to which the butter has been added. Eat with vegetables and tomato sauce. A very simple nourishing and satisfying meal can be made from macaroni plainly boiled. cornflour. and must therefore always be eaten with green vegetables. Make a sauce of the milk. pepper and salt to taste. the thin spaghetti kind is done in from 15 to 20 minutes. MACARONI CHEESE. and repeat the layers of macaroni and cheese. or baked potatoes. It may be cooked in plain water. onion. Then place a layer of it in a pie-dish. it may be eaten with any kind of vegetables. dust with pepper. of grated cheese. 8 oz. ½ lb. with grated cheese.MACARONI (Italian). or fried onions. or parsley sauce. of butter. and the breadcrumbs. may be regarded as the amount to be allowed at a meal for grown-up persons. 3 oz. pour over the mixture of macaroni and other ingredients. as the pipes or pieces otherwise stick together. use Naples macaroni. 6 oz. The Italian paste is mostly used as an addition in clear soup. pepper and salt to taste. It is made from Italian wheat. mix all well with the eggs. 1 teaspoonful of Allinson cornflour. 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. but if any does remain it should be saved for sauce. caper. some breadcrumbs. ½ oz. Boil the macaroni till tender in 2 pints of water. of spaghetti or vermicelli. In the manufacture of macaroni some of the bran is removed from the flour. of grated cheese. Macaroni takes from 20 minutes to 1 hour to cook. That which is slightly yellow is to be preferred to the white. 2 eggs. The Genoa macaroni takes longer. which contains more fleshforming matter than butcher’s meat. and if desired. or fruit. of macaroni.. Boil the macaroni in slightly salted water until soft. ¾ pint of milk. and the parsley. Macaroni requires from 25 minutes to ½ an hour cooking. pepper and salt to taste. and 1 oz. Bake it in a moderately hot oven until brown. finishing with a sprinkling of cheese. of macaroni. and serve. As the coarser particles of the bran have been taken away. Macaroni should always be boiled before being made into various dishes. and vermicelli and Italian paste are done in a few minutes. as the latter is usually poorer than the former in mineral salts and fleshforming substances.

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

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

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

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

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

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

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

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

All the fat of the egg is contained in the yolk.. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg.. Pare. 1 gill of milk. APPLE SOUFFLÉ... so that one week they stand the pointed end down. but the white of the egg is pure albumen (or nitrogen) and water. and stew the apples with the sugar and lemon juice until they are reduced to a pulp.. one of the best is by using the Allinson egg preservative. Fat . of Allinson cornflour. Eggs contain both muscle and bone-forming material. and return them to the stewpan. then turn the mixture into a basin to cool. They can be prepared in a great variety of ways.55 12.. and every week turn the eggs. and let it stand just off the boil for five or six minutes. especially when dishes are wanted quickly. they should not be indulged in too freely.12 -----100.22 12. They enter into a great many savoury and sweet dishes. whilst stale ones look cloudy and opaque. of Parmesan or other good dry. and pour the whole into a buttered Soufflé tin.. Beat them quite smooth.11 1.. cut up.. 71.49 1. ====== ====== Eggs take a long time to digest if hard boiled. 1 gill of new milk or half milk and half cream. 2 oz. 1 oz. of Allinson fine wheatmeal.00 lightly boiled. mix them lightly with the rest. and stir until it boils. 4 apples. Mineral matter 74. 4 eggs. next week the rounded end down.16 -----100.. As they are a highly nutritious article of food. Eggs are a good food when taken in moderation.11 12. Eggs are most easily digested raw or very CHEESE SOUFFLÉ.. Separate the yolks from the whites of the eggs. and best cooked thus for invalids. in fact everything required for building up the organism of the young bird. If they are not covered with water there is less danger of them cracking. Keep these stands in an airy place in a good current of fresh air. of castor sugar (or more if the apples are very sour). cooking cheese. beat the yolks well. set the basin or saucepan on the side of the stove. 4 eggs. 1 oz. Nitrogen . 8 oz.00 Duck’s egg. of 33 . and few cakes are made without them.. and serve at once....... There are various ways of preserving eggs for the winter.. 1 oz.24 15. owing to the sudden expansion of the contents. Water .EGG COOKERY Eggs are a boon to cooks. and mix them with the apple mixture. Smooth the cornflour with the milk. and the juice of 1 lemon. and mix it with the apples.. Another very good way is to have stands made with holes which will hold the eggs. Bake for 20 minutes in a moderately hot oven. A fresh egg looks clear and transparent. Eggs often crack when they are put into enough boiling water to well cover them. Whisk the whites to a stiff froth. The best way of lightly boiling an egg is to put it in boiling water. One can easily tell stale eggs from fresh ones by holding them up to a strong light.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

3 2.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.1 4.3 1.3 .3 .4 1.6 .4 1.8 .0 .8 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .9 .5 2.3 1. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.1 2.5 1. FRUIT—FRESH.6 1.6 .4 1.6 4.8 2.8 .8 2.6 .7 .1 1.0 .0 1.0 .7 lb.4 Wimberries 180 140 .5 1.6 365 FRUIT—DRIED.5 1.4 2.0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.6 . .

7 1.3 15.1 1.4 2.6 2.1 .1 3.3 1.1 4.5 6.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.8 2.4 1.2 1.1 1.4 25.8 1.0 1.8 2.8 29.2 5.7 6.8 1.0 21.0 .3 9.7 1.6 8.6 2.1 21.0 2620 3030 3075 3265 3165 10.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.0 27.2 1.6 1.1 1.9 17.9 1.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 . Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.5 1.6 4.6 15.6 1.1 .2 3.

Pine Kernels Pistachios Walnuts “ “ Black } 34.2 10.8 13.9 5.7 24.1 16.7 8.1 1645 9.9 Californian} 27.0 22. Cake.7 8.5 14. ETC.0 ----9.1 10.8 6.8 100 .4 CAKES.3 18.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.6 7.3 16. Barley Meal “ Pearled 10. Fruit “ Gingerbread “ Sponge 5.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10. small White 1675 GRAIN FOODS.0 6.3 1760 1670 1795 13.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.6 3105 “ Spaghetti “ Vermicelli Beans.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.5 1640 1650 6.4 12.0 --- 18.2 13.6 7.9 1695 1665 1600 1665 1660 1625 21.5 8. or Wholemeal 1675 10.

4 1835 BREAD.3 6. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.7 10.2 9.7 1470 1300 1300 1180 VARIOUS.9 1160 9. Buns.9 1515 1275 1205 10.9 2860 101 . Chocolate 12.0 Cocoa Candy Honey Molasses (cane) 1290 21.0 9.7 8.BISCUITS.6 ----- 2320 1785 1520 2. Currant “ Hot Cross Corn. Plain “ Vienna “ Water Rye 9.0 9. All kinds.9 7. average 1800 Water 11.5 9.1 1215 9.7 7.

and it can be drunk as a change from tea. of fat in barley. The first intoxicant drink made in this country was ale. Barley has been used from very ancient days for making an intoxicating drink. Pour into a saucepan and bring to the boil. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. so that one cannot make a light bread from barley. During illness I advise and use barley water and milk. the gladiators were called Hordearii. it is also good for adding to broth or soup. coffee.0 14. mix this perfectly smooth with cold milk and cold water in equal parts. Barley contains about 7 per cent. These Hordearii were like our pugilists. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. and fat to keep us warm and give force. stirring all the time to prevent it getting lumpy. and is much more nourishing than rice pudding. BARLEY GRUEL. let cool.5 100. of sugar. starch. This casin is not elastic like the gluten of wheat. and there is a fair percentage of mineral matter for our bones and teeth. A little nutmeg gives a pleasant flavour. Barley has been used as a food from time out of mind. except that they often fought to the death.5 per cent. Hops were not used for beer or ale in those days. the liquor made from barley was called Bouzah. Mix 1 large tablespoonful of Allinson’s barley with a little cold water. until the cup is full. and its fleshforming matter is in the form of casin the same as is found in cheese. [A] From this analysis we can judge that barley contains all the constituents of a good food. 102 . and in old Latin and Greek books. then eat. We find frequent mention of it in the Bible. add to this 1 pint of boiling milk and water. of sugar. more than beef tea.0 INVALID COOKERY BARLEY. and to vegetable stews.Mineral matters Water 2.0 There is 2. BARLEY FOR BABIES. or “barley eaters. mixed in equal parts. an ancient Roman writer. and was the chief food of our peasantry until the beginning of the nineteenth century. Allinson’s prepared barley may be eaten as porridge or pudding (see directions). take from the fire.” meaning an intoxicating drink. Barley is a good food. and cocoa.5 76. boil together a few minutes. In Nubia. According to Pliny. and 7 per cent. Barley water contains a great deal of nourishment. from which we get our English word “booze. and it was made from barley.” because they were fed on this grain whilst training. and find this mixture invaluable. In it we find casin and albumen for our muscles. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7. sugar. and is most useful for making gruel and barley water.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

125 .