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.

1
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

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

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

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

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

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

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

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

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

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

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

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

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

FEATHER PUDDING. CUSTARD PUDDING WITHOUT EGGS. EMPRESS PUDDING. MACARONI PUDDING (1). FRUIT AND CUSTARD 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 . CUSTARD PUDDING. HASTY MEAL PUDDING (1). GOLDEN SYRUP PUDDING (2. LENTIL FLOUR PUDDING. LEMON PUDDING. COCOANUT PUDDING (1). GREENGAGE SOUFFLÉ. GIANT SAGO PUDDING. HASTY MEAL PUDDING (2). COCOANUT PUDDING (2). GROUND RICE PUDDING.COCOA PUDDING.) GOOSEBERRY SOUFFLÉ. MACARONI PUDDING (2). LEMON TRIFLE. GOLDEN SYRUP PUDDING (1). MALVERN PUDDING. LONDON PUDDING. COLLEGE 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 . PANCAKE PUDDING. OXFORD PUDDING. ORANGE PUDDING. PRUNE PUDDING. POPPY-SEED PUDDING. PANCAKES. ORANGE MOULD. OMELET SOUFFLÉ (2). POOR EPICURE’S PUDDING. OATMEAL PUDDING. PARADISE PUDDING. ORANGE MARMALADE PUDDING. MINCEMEAT PANCAKES. OMELET SOUFFLÉ (1). MELON PUDDING. OATMEAL PANCAKES. PRUNE PUDDING RICE PUDDING (French). PANCAKES WITH CURRANTS.MARLBOROUGH PUDDING. PLUM PUDDING. NEWCASTLE PUDDING. NURSERY PUDDING. MILK PUDDING.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

butter, 3 pints of water. Chop up finely the onions and fry them brown in the butter in the saucepan in which the soup is to be made; add the water. Cut up in thin slices the carrot and turnip, add these, with the herbs, nutmeg, and seasoning to the soup. Let it boil for I hour, drain the liquid, return it to the saucepan, and when boiling add the dumplings prepared as follows: ½ pint of clear soup, 4 eggs, a little nutmeg, pepper and salt to taste. Beat the eggs well, mix them with the soup, and season the mixture with nutmeg, pepper, and salt. Pour it into a buttered jug; set it in a pan with boiling water, and let the mixture thicken. Then cut off little lumps with a spoon, and throw these into the soup and boil up before serving.

for 5 minutes, and serve with a little plain boiled rice.

CORN SOUP.
1 breakfastcupful of fresh wheat, 1 quart of water, ½ pint of milk, ½ oz. of butter, ½ oz. of finely chopped parsley, 1 oz. of eschalots, seasoning to taste. Steep the wheat over night in the water and boil it in the same water for 3 hours, add the butter, the eschalots, chopped up very fine, and pepper and salt. Let the whole simmer very gently for another ½ hour, add the milk and parsley, boil the soup up once more, and serve.

LEEK SOUP (1).
2 bunches of leeks, 1-1/2 pints of milk, 1 oz. of butter, 1 lb. of potatoes, pepper and salt to taste, and the juice of a lemon. Cut off the coarse part of the green ends of the leeks, and cut the leeks lengthways, so as to be able to brush out the grit. Wash the leeks well, and see no grit remains, then cut them in short pieces. Peel, wash, and cut up the potatoes, then cook both vegetables with 2 pints of water. When the vegetables are quite tender, rub them through a sieve. Return the mixture to the saucepan, add the butter, milk, and seasoning, and boil the soup up again. Before serving add the lemon juice; serve with sippets of toast.

CLEAR CELERY SOUP.
1 large head of celery or 2 small ones, 1 large Spanish onion, 2 oz. of butter, pepper and salt to taste, and 1 blade of mace. Chop the onion and fry it brown in the butter or Allinson vege-butter in the saucepan in which the soup is to be made. When brown, add 4 pints of water, the celery washed and cut into pieces, the mace, the pepper and salt. Let all cook until the celery is quite soft, then drain the liquid from the vegetables. Return it to the saucepan, boil the soup up, and add 1 oz. of vermicelli, sago, or Italian paste; let the soup cook until this is quite soft, and serve with sippets of crisp toast, or Allinson plain rusks.

LEEK SOUP (2).
1 dozen leeks, 1-1/2 pints of milk, 1 lb. of potatoes, 1 oz. of butter, pepper and salt to taste, and the juice of a lemon (this last may be omitted if not liked). Prepare the leeks as in the previous recipe, cut them into pieces about an inch long. Peel and wash the potatoes and cut them into dice. Set the vegetables over the fire with 1 quart of water, and cook them until tender, which will be in about 1 hour. When soft rub all through a sieve and return the soup to the saucepan. Add the milk, butter, and seasoning, boil up, and add the lemon juice just before serving. Should the soup

COCOANUT SOUP.
2 cocoanuts grated, 2 blades of mace, 1 saltspoonful of cinnamon, 3 pints of water, the juice of a lemon, 2 eggs, 1 oz. of Allinson fine wheatmeal, pepper and salt to taste. Boil the cocoanut in the water, adding the mace, cinnamon, and seasoning. Let it cook gently for an hour; strain the mixture through a sieve and then return the soup to the saucepan. Make a paste of the eggs, wheatmeal, and lemon juice, add it to the soup and let it boil up before serving; let it simmer

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be too thick add a little hot water. Serve with Allinson plain rusks.

MILK SOUP (suitable for Children).
1-1/2 pints of milk, 1 egg, 1 tablespoonful of Allinson fine wheatmeal, 1-1/2 oz. of sultanas, sugar to taste. Boil 1-1/4 pints of milk, add the sugar, beat up the egg with the rest of the milk and mix the wheatmeal smooth with it; stir this into the boiling milk, add the sultanas, and let the soup simmer for 10 minutes.

LENTIL SOUP.
1 lb. each of lentils and potatoes, 1 large Spanish onion, 1 medium-sized head of celery (or the outer pieces of a head of celery, saving the heart for table use), 1 breakfastcupful of tinned tomatoes or ½ lb. of fresh ones, 1 oz. of butter, pepper and salt to taste. Chop the onion up roughly, and fry it in the butter until beginning to brown. Pick and wash the lentils, and set them over the fire with 2 quarts of water or vegetable stock, adding the fried onion. Peel, wash, and cut up the potatoes, prepare the celery, cut it into small pieces, and add all to the lentils. When they are nearly soft add the tomatoes. When all the ingredients are quite tender rub them through a sieve. Return the soup to the saucepan, add pepper and salt, and more water if the soup is too thick. Serve with sippets of toast.

OATMEAL SOUP.
6 oz. of coarse oatmeal, the outer part of a head of celery, 1 Spanish onion, 1 turnip, 1 oz. of butter, and pepper and salt. Wash and cut the vegetables up small, set them over the fire with 2 quarts of water. When boiling, stir in the oatmeal and allow all to cook gently for 2 hours. Rub the mixture well through a sieve, adding hot water it necessary. Return the soup to the saucepan, add the butter and pepper and salt, and let it boil up. The soup should be of a smooth, creamy consistency. Serve with sippets of toast or Allinson plain rusks.

MACARONI STEW.
6 oz. of cold boiled macaroni, 1 large Spanish onion, 1 carrot, ½ lb. of tomatoes, ¼ lb. of mushrooms, 2 oz. of grated cheese, 1 oz. of butter, pepper and salt to taste. Wash, prepare, and cut up the vegetables in small pieces. Cover them with water and stew them until tender, adding the butter and seasoning. When tender add the macaroni cut into finger lengths, and the cheese.

ONION SOUP (French).
½ lb. onions, 3 oz. grated cheese, 2 oz. butter, some squares of Allinson wholemeal bread, pepper and salt to taste. Peel and chop the onions, and fry them a nice brown in the butter. When brown add to it the cheese and 3 pints of water. Boil all up together and season to taste. Place the bread in the tureen, pour the boiling soup over it, and serve.

MILK SOUP.
2 onions, 2 turnips, 1 head of celery, 3 pints of milk, 1 pint of water, 2 tablespoonfuls of Allinson fine wheatmeal, pepper and salt to taste. Chop up the vegetables and boil them in the water until quite tender. Rub them through a sieve, return the whole to the saucepan, add pepper and salt, rub the wheatmeal smooth in the milk, let the soup simmer for 5 minutes, and serve.

PARSNIP SOUP.
3 parsnips, 1 onion, 1 head of celery, ½ oz. of butter, ½ pint of milk, 1 quart of water, 1 tablespoonful of Allinson fine wheatmeal, 1 tablespoonful of vinegar, pepper and salt. Scrape the parsnips and cut them up finely, cut up the celery and onion, and set the vegetables over the fire with the water, butter, and pepper and salt

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to taste: when they are quite tender rub them through a sieve. Return the soup to the saucepan, add the milk and the thickening, boil up for five minutes, and before serving add the vinegar. This latter may be left out if preferred.

POTATO SOUP.
2 lbs. of potatoes, ½ stick of celery or the outer stalks of a head of celery, saving the heart for table use; 1 large Spanish onion, 1 pint of milk, 1 oz. of butter, a heaped up tablespoonful of finely chopped parsley, and pepper and salt to taste. Peel, wash, and cut in pieces the potatoes, peel and chop roughly the onion, prepare and cut in small pieces the celery. Cook the vegetables in three pints of water until they are quite soft. Rub them through a sieve, return the fluid mixture to the saucepan; add the milk, butter, and seasoning, and boil the soup up again; if too thick add more water. Mix the parsley in the soup just before serving.

PEA SOUP.
1 lb. of split peas, 1 lb. of potatoes, peeled, washed, and cut into pieces, 1 Spanish onion, 1 carrot, 1 turnip, ½ head of celery or a whole small one, 1 oz. of butter, pepper and salt to taste, Pick and wash the peas, and set them to boil in 2 quarts of water. Add the potatoes and the other vegetables, previously prepared and cut into small pieces, the butter and seasoning. When all the ingredients are soft, rub them through a sieve and return them to the saucepan. If the soup is too thick, add more water. Boil it up, and serve with fresh chopped mint, or fried dice of Allinson wholemeal bread. Allow 3 to 4 hours for the soup.

RICE SOUP.
3 oz. of rice, 4 oz. of grated cheese, a breakfastcupful of tomato juice, 1 oz. of butter, pepper and salt to taste. Boil the rice till tender in 2-1/2 pints of water, with the butter and seasoning. When quite soft, add the tomato juice and the cheese; stir until the soup boils and the cheese is dissolved, and serve. If too much of the water has boiled away, add a little more.

PEASE BROSE.
This is made by the Scottish peasant in this way. He puts some pea flour into a basin, and pours boiling water over it, at the same time stirring and thoroughly mixing the meal and water together. When mixed he adds a little salt, pepper, and butter, and eats it with or without oatcake.

RICE AND GREEN-PEA SOUP.
2 oz. of rice, 1 breakfastcupful of shelled green peas, 1 pint of milk, 1 quart of water, 1 oz. of butter. Boil the rice in the water for 10 minutes, add the peas, the butter and pepper and salt to taste. Let it cook until the rice and peas are tender, add the milk and boil the soup up before serving.

PORTUGUESE SOUP.
4 onions, 4 tomatoes, 1 oz. of grated cheese, ¼ lb. of stale Allinson wholemeal bread, 1 quart of water, 1 oz. of butter, 1 even teaspoonful of herbs, pepper and salt to taste. Slice the onions and fry them until brown, add the tomatoes skinned and sliced, the water, herbs, and pepper and salt, and let the whole boil gently for 1 hour. Cut up the bread into dice, and put it into the tureen, pour the soup over it, cover, and let it stand for 10 minutes to allow the bread to soak; sprinkle the cheese over before serving.

RICE AND ONION SOUP.
4 onions, 3 oz. of rice, 1-1/2 oz. of butter, 3 pints of water, pepper and salt. Chop the onions up very finely, and fry them with the butter until slightly browned; add the rice, seasoning, and water, and let the whole cook gently until quite soft. A tablespoonful of finely chopped parsley may be added.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

. 4 eggs... in fact everything required for building up the organism of the young bird.22 12. then turn the mixture into a basin to cool.. Nitrogen . next week the rounded end down. If they are not covered with water there is less danger of them cracking.. of castor sugar (or more if the apples are very sour).. Whisk the whites to a stiff froth. and best cooked thus for invalids. Smooth the cornflour with the milk. 1 gill of milk.49 1. 8 oz... and pour the whole into a buttered Soufflé tin.00 Duck’s egg.11 1.. 4 apples. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. of Allinson cornflour. whilst stale ones look cloudy and opaque.00 lightly boiled. but the white of the egg is pure albumen (or nitrogen) and water. 2 oz. and every week turn the eggs.. A fresh egg looks clear and transparent. Eggs are a good food when taken in moderation. and let it stand just off the boil for five or six minutes. cooking cheese. They enter into a great many savoury and sweet dishes.. so that one week they stand the pointed end down. APPLE SOUFFLÉ. of 33 .11 12..24 15. and serve at once. and mix it with the apples. Another very good way is to have stands made with holes which will hold the eggs. owing to the sudden expansion of the contents. Water . 4 eggs. of Allinson fine wheatmeal. 71. and stir until it boils. The best way of lightly boiling an egg is to put it in boiling water.. 1 gill of new milk or half milk and half cream. 1 oz.EGG COOKERY Eggs are a boon to cooks. Eggs are most easily digested raw or very CHEESE SOUFFLÉ. cut up. 1 oz.12 -----100.55 12. and mix them with the apple mixture.16 -----100. they should not be indulged in too freely.. Eggs contain both muscle and bone-forming material. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. especially when dishes are wanted quickly. and the juice of 1 lemon. All the fat of the egg is contained in the yolk. one of the best is by using the Allinson egg preservative.. Separate the yolks from the whites of the eggs. 1 oz. They can be prepared in a great variety of ways. mix them lightly with the rest... Fat . set the basin or saucepan on the side of the stove.. Keep these stands in an airy place in a good current of fresh air. There are various ways of preserving eggs for the winter. of Parmesan or other good dry. ====== ====== Eggs take a long time to digest if hard boiled. Bake for 20 minutes in a moderately hot oven. As they are a highly nutritious article of food. beat the yolks well. Mineral matter 74. and few cakes are made without them. Beat them quite smooth.. and return them to the stewpan. Eggs often crack when they are put into enough boiling water to well cover them.. One can easily tell stale eggs from fresh ones by holding them up to a strong light. Pare.

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

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

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

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

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

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

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

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

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

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

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

SWISS EGGS.

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

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

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

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

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

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

39

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

7 lb.6 .3 .4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .4 Wimberries 180 140 .5 1.6 .8 2.7 .8 2.6 .0 1.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.8 .1 1.5 2.3 . .6 1. FRUIT—FRESH.6 365 FRUIT—DRIED.6 4.5 1.3 1.8 .4 1. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.0 .8 .1 2.3 1.1 4.4 1.4 2.4 1.3 2.6 .9 .0 .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. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.0 .5 1.

6 1.7 1.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.2 1.6 1.1 3.0 21.6 8.4 1. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.8 2.3 9.4 2.4 25.0 27.1 1.8 29.2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.3 15.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .6 15.1 .3 1.7 6.5 1.8 1.8 2.0 1.1 .9 1.6 4.1 21.7 1.0 .0 2620 3030 3075 3265 3165 10.1 1.1 1.8 1.6 2.2 5.6 2.2 3.9 17.1 4.2 1.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.5 6.

5 14.3 1760 1670 1795 13.5 1640 1650 6.3 16.6 3105 “ Spaghetti “ Vermicelli Beans.6 7. small White 1675 GRAIN FOODS.9 Californian} 27. or Wholemeal 1675 10.1 10. Cake.2 10.8 6.0 --- 18.0 ----9.7 8.9 1695 1665 1600 1665 1660 1625 21. Fruit “ Gingerbread “ Sponge 5.7 8.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10.1 1620 1655 465 1815 1675 1635 1650 Buckwheat Flour 1620 Corn Flour Corn Meal (granular) 1655 “ Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour “ Meal Wheat Flaked 1690 “ Flour.8 13.6 7.2 13. Barley Meal “ Pearled 10.5 8.9 5.7 24.4 12.0 22. ETC.1 1645 9.8 100 .3 18.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.0 6.1 16.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.Pine Kernels Pistachios Walnuts “ “ Black } 34.4 CAKES.

2 9.0 9. Currant “ Hot Cross Corn. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.7 10. All kinds.0 9.7 7. Buns.9 1160 9.BISCUITS.9 2860 101 .5 9.3 6. Chocolate 12.7 1470 1300 1300 1180 VARIOUS.4 1835 BREAD.7 8. average 1800 Water 11.9 7. Plain “ Vienna “ Water Rye 9.6 ----- 2320 1785 1520 2.9 1515 1275 1205 10.1 1215 9.0 Cocoa Candy Honey Molasses (cane) 1290 21.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

SAVOURY BATTER.
No. 21.

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

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

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

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

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

No. 23.

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

No. 22.

SORREL SOUP.

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

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

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

125 .