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1000 Vegetarian Recipes

1000 Vegetarian Recipes

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Published by C Sri Harsha

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Published by: C Sri Harsha on Nov 09, 2011
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07/11/2012

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Sections

  • Adrienne Lee
  • 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)
  • LENTIL SOUP
  • MACARONI STEW
  • MILK SOUP
  • MILK SOUP (suitable for Children)
  • OATMEAL SOUP
  • ONION SOUP (French)
  • PARSNIP SOUP
  • PEA SOUP
  • PEASE BROSE
  • PORTUGUESE SOUP
  • POTATO 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)
  • VEGETABLE SOUP
  • VEGETABLE MARROW SOUP
  • WHITE SOUP
  • BATTER CELERY
  • BATTER POTATO
  • BATTER VEGETABLE
  • ARTICHOKES AUX TOMATOES
  • BEAN PIE
  • BREAD AND CHEESE SAVOURY
  • BUTTER BEANS WITH PARSLEY SAUCE
  • CARROTS AND RICE
  • CAULIFLOWER AND POTATO PIE
  • CAULIFLOWER PIE
  • CELERY À LA PARMESAN
  • CELERY CROQUETTES
  • CHESTNUT PIE
  • COLCANON
  • CORN PUDDING
  • CURRY BALLS
  • CURRY SAVOURY
  • FAVOURITE PIE
  • FORCEMEAT BALLS
  • HAGGIS
  • HERB PIE
  • HOT-POT
  • LEEK PIE
  • LENTIL PIE
  • LENTIL RISSOLES
  • LENTIL TURNOVERS
  • LENTILS (CURRIED), AND RICE
  • LENTILS (POTTED), FOR SANDWICHES
  • MINESTRA
  • MUSHROOM CUTLETS
  • MUSHROOM PIE
  • MUSHROOM SAVOURY
  • MUSHROOM TARTLETS
  • MUSHROOM TART AND GRAVY
  • MUSHROOM TURNOVERS
  • OATMEAL PIE-CRUST
  • ONION TART
  • ONION TURNOVER
  • POTATO PIE
  • POTATO AND TOMATO PIE
  • POTATOES AND MUSHROOM STEW
  • QUEEN’S APPLE AND ONION PIE
  • QUEEN’S ONION PIE
  • QUEEN’S TOMATO PIE
  • SAVOURY CUSTARD (Another way)
  • SAVOURY FRITTERS (1)
  • SAVOURY FRITTERS (2)
  • SAVOURY PICKLED WALNUT
  • SAVOURY PIE
  • SAVOURY TARTLETS
  • SPAGHETTI AUX TOMATOES
  • SPANISH ONIONS (Stewed)
  • SPANISH ONIONS AND CHEESE
  • SPANISH ONIONS AND WHITE SAUCE
  • SPANISH STEW
  • SPINACH DUMPLINGS
  • STEWED MUSHROOMS
  • STUFFED SPANISH ONIONS WITH BROWN SAUCE
  • SWEET CORN FRITTERS
  • TOMATO PIE
  • TOMATO TORTILLA
  • TOMATOES À LA PARMESAN
  • TOMATOES AND ONION PIE
  • TOMATOES AU GRATIN
  • VEGETABLE BALLS
  • VEGETABLE MOULD
  • VEGETABLE PIE (1)
  • VEGETABLE PIE (2)
  • VEGETABLE STEW
  • YORKSHIRE PUDDING
  • NUTROAST
  • MACARONI (Italian)
  • MACARONI CHEESE
  • MACARONI CREAM
  • MACARONI SAVOURY
  • RICE, HOW TO COOK
  • CURRIED RICE
  • CURRIED RICE AND TOMATOES
  • PORTUGUESE RICE
  • RICE AND LENTILS
  • RICE AND ONIONS
  • SAVOURY RICE (Italian)
  • SAVOURY RICE CROQUETTES
  • SPANISH RICE
  • CHEESE OMELET
  • FRENCH BEAN OMELET
  • FRENCH OMELET WITH CHEESE
  • GARDENER’S OMELET
  • OMELET HERB
  • OMELET LENTIL
  • OMELET MACARONI
  • OMELET ONION
  • OMELET SAVOURY
  • OMELET SOUFFLÉ
  • OMELET SOUFFLÉ (SWEET)
  • OMELET TOMATO (1)
  • OMELET TOMATO (2)
  • OMELET TRAPPIST
  • SWEET OMELET (1)
  • SWEET OMELET (2)
  • SWEET OMELET (3)
  • GREEN VEGETABLES (General Remarks)
  • ARTICHOKES À LA SAUCE BLANCHE
  • ARTICHOKES À LA PARMESAN
  • ASPARAGUS (BOILED)
  • CABBAGE
  • CARROTS WITH PARSLEY SAUCE
  • CAULIFLOWER WITH WHITE SAUCE
  • CELERY (ITALIAN)
  • CELERY (STEAMED) WITH WHITE CHEESE SAUCE
  • CELERY (STEWED) WITH WHITE SAUCE
  • LEEKS
  • MUSHROOMS (STEWED)
  • ONION TORTILLA
  • ONIONS (BRAISED)
  • ONIONS (SPANISH) (BAKED)
  • SCOTCH OR CURLY KAIL
  • SPINACH
  • TURNIPS (MASHED)
  • APPLE SOUFFLÉ
  • CHEESE SOUFFLÉ
  • CHOCOLATE SOUFFLÉ
  • CURRIED EGGS
  • EGG AND CHEESE
  • EGG AND CHEESE FONDU
  • EGG AND TOMATO SAUCE
  • EGG AND TOMATO SANDWICHES
  • EGG SALAD WITH MAYONNAISE
  • EGG SALMAGUNDI WITH JAM
  • EGG SAVOURY
  • EGGS À LA BONNE FEMME
  • EGGS À LA DUCHESSE
  • EGGS AND CABBAGE
  • EGGS AU GRATIN
  • FORCEMEAT EGGS
  • FRENCH EGGS
  • MUSHROOM AND EGGS
  • MUSHROOM SOUFFLÉ
  • POACHED EGGS
  • POTATO SOUFFLÉ
  • RATAFIA SOUFFLÉ
  • RICE SOUFFLÉ
  • SAVOURY CREAMED EGGS
  • SAVOURY SOUFFLÉ
  • SCALLOPED EGGS
  • SCOTCH EGGS
  • SPINACH TORTILLA
  • STIRRED EGGS ON TOAST
  • STUFFED EGGS
  • SWEET CREAMED EGGS
  • SWISS EGGS
  • TARRAGON EGGS
  • TOMATO EGGS
  • TOMATO SOUFFLÉ
  • WATER EGGS
  • ARTICHOKE SALAD
  • CAULIFLOWER SALAD
  • CHEESE SALAD
  • CUCUMBER SALAD
  • ONION SALAD
  • EGG MAYONNAISE
  • POTATO SALAD (1)
  • POTATO SALAD (2)
  • SPANISH SALAD
  • SUMMER SALAD
  • SUMMER SALADS
  • WINTER SALAD
  • POTATO BIRD’S NEST
  • POTATO CAKES
  • POTATO CHEESE
  • POTATO CHEESECAKES
  • POTATO CROQUETTES
  • POTATO PUDDING
  • POTATO PUFF
  • POTATO ROLLS (BAKED)
  • POTATO ROLLS (Spanish)
  • POTATO SALAD (MASHED)
  • POTATO SAUSAGES
  • POTATO SNOW (a Pretty Dish)
  • POTATO SURPRISE
  • POTATO WITH CHEESE
  • POTATOES À LA DUCHESSE
  • POTATOES (BROWNED)
  • POTATOES AND CARROTS
  • POTATOES (CURRIED)
  • POTATOES (MASHED)
  • POTATOES (MASHED)(another way)
  • POTATOES (MILK)
  • POTATOES (MILK) WITH CAPERS
  • POTATOES (SAVOURY)
  • POTATOES (SCALLOPED)
  • POTATOES (STUFFED) (1)
  • POTATOES (STUFFED)(2)
  • POTATOES (STUFFED) (3)
  • POTATOES (STUFFED) (4)
  • POTATOES (TOASTED)
  • APPLE SAUCE
  • APRICOT SAUCE
  • BOILED ONION SAUCE
  • BROWN GRAVY
  • BROWN SAUCE (1)
  • BROWN SAUCE (2)
  • CAPER SAUCE
  • CHOCOLATE SAUCE
  • CURRANT SAUCE (RED & WHITE)
  • CURRY SAUCE (1)
  • CURRY SAUCE (2)
  • CURRY SAUCE (BROWN)
  • EGG CAPER SAUCE
  • EGG SAUCE
  • EGG SAUCE WITH SAFFRON
  • FRENCH SAUCE
  • FRIED ONION SAUCE
  • HERB SAUCE
  • HORSERADISH SAUCE
  • MAYONNAISE SAUCE
  • MILK FROTH SAUCE
  • MINT SAUCE
  • MUSTARD SAUCE
  • OLIVE SAUCE
  • ONION SAUCE
  • ORANGE FLOWER SAUCE
  • ORANGE FROTH SAUCE
  • ORANGE SAUCE
  • PARSLEY SAUCE
  • RASPBERRY FROTH SAUCE
  • RATAFIA SAUCE
  • ROSE SAUCE
  • SAVOURY SAUCE
  • SORREL SAUCE
  • SPICE SAUCE
  • TARTARE SAUCE
  • TOMATO SAUCE (1)
  • TOMATO SAUCE (2)
  • WHEATMEAL SAUCE
  • WHITE SAUCE (1)
  • WHITE SAUCE (2)
  • WHITE SAUCE (SAVOURY)
  • ALMOND PUDDING (1)
  • ALMOND PUDDING (2)
  • ALMOND RICE
  • APPLE CHARLOTTE
  • APRICOT PUDDING
  • BAKED CUSTARD PUDDING
  • BARLEY (PEARL) AND APPLE PUDDING
  • BATTER JAM PUDDING
  • BATTER PUDDING
  • BELGIAN PUDDING
  • BIRD-NEST PUDDING
  • BREAD AND JAM PUDDING
  • BREAD PUDDING (STEAMED)
  • BREAD SOUFFLÉ
  • BUCKINGHAM PUDDING
  • BUN PUDDING
  • CABINET PUDDING (1)
  • CABINET PUDDING (2)
  • CABINET PUDDING (3)
  • CANADIAN PUDDING
  • CARROT PUDDING
  • CHOCOLATE ALMOND PUDDING
  • CHOCOLATE MOULD
  • CHOCOLATE PUDDING
  • CHOCOLATE PUDDING (STEAMED)
  • CHOCOLATE TRIFLE
  • CHRISTMAS PUDDING (1)
  • CHRISTMAS PUDDING (2)
  • CHRISTMAS PUDDING (3)
  • CHRISTMAS PUDDING (4)
  • COCOA PUDDING
  • COCOANUT PUDDING (1)
  • COCOANUT PUDDING (2)
  • COLLEGE PUDDING
  • CUSTARD PUDDING
  • CUSTARD PUDDING WITHOUT EGGS
  • EMPRESS PUDDING
  • FEATHER PUDDING
  • FRUIT AND CUSTARD PUDDING
  • GIANT SAGO PUDDING
  • GOLDEN SYRUP PUDDING (1)
  • GOLDEN SYRUP PUDDING (2.)
  • GOOSEBERRY SOUFFLÉ
  • GREENGAGE SOUFFLÉ
  • GROUND RICE PUDDING
  • HASTY MEAL PUDDING (1)
  • HASTY MEAL PUDDING (2)
  • LEMON PUDDING
  • LEMON TRIFLE
  • LENTIL FLOUR PUDDING
  • LONDON PUDDING
  • MACARONI PUDDING (1)
  • MACARONI PUDDING (2)
  • MALVERN PUDDING
  • MARLBOROUGH PUDDING
  • MELON PUDDING
  • MILK PUDDING
  • MINCEMEAT PANCAKES
  • NEWCASTLE PUDDING
  • NURSERY PUDDING
  • OATMEAL PANCAKES
  • OATMEAL PUDDING
  • OMELET SOUFFLÉ (1)
  • OMELET SOUFFLÉ (2)
  • ORANGE MARMALADE PUDDING
  • ORANGE MOULD
  • ORANGE PUDDING
  • OXFORD PUDDING
  • PANCAKE PUDDING
  • PANCAKES
  • PANCAKES WITH CURRANTS
  • PARADISE PUDDING
  • PLUM PUDDING
  • POOR EPICURE’S PUDDING
  • POPPY-SEED PUDDING
  • PRUNE PUDDING
  • PRUNE PUDDING
  • RICE PUDDING (French)
  • ROLLED WHEAT PUDDING
  • RUSK PUDDING
  • SEMOLINA BLANCMANGE
  • SEMOLINA PUDDING
  • SIMPLE PUDDING
  • SIMPLE FRUIT PUDDING
  • SIMPLE SOUFFLÉ
  • SPANISH PUDDING
  • SPONGE DUMPLINGS
  • STUFFED SWEET ROLLS
  • TAPIOCA PUDDING
  • VANILLA CHESTNUTS (for Dessert)
  • WHOLEMEAL BANANA PUDDING
  • WINIFRED PUDDING
  • PIE-CRUSTS
  • BLANCMANGE TARTLETS
  • CHEESECAKES (ALMOND)
  • CHOCOLATE TARTS
  • MARLBOROUGH PIE
  • LEMON CREAM (for Cheesecakes)
  • LEMON TART
  • TREACLE TART
  • BLANCMANGE
  • BLANCMANGE (CHOCOLATE)
  • BLANCMANGE (LEMON) (a very good Summer Pudding)
  • BLANCMANGE EGGS
  • ORANGE MOULD (1)
  • ORANGE MOULD (2)
  • APRICOT CREAMS
  • BLACKBERRY CREAM
  • CHOCOLATE CREAM
  • CHOCOLATE CREAM (French) (1)
  • CHOCOLATE CREAM (WHIPPED)
  • EGG CREAM
  • LEMON CREAM
  • MACAROON CREAM
  • ORANGE CREAM
  • RASPBERRY CREAM
  • RUSSIAN CREAM
  • STRAWBERRY CREAM
  • SWISS CREAM
  • WHIPPED CREAMS
  • ALMOND CUSTARD
  • BAKED APPLE CUSTARD
  • BAKED CUSTARD
  • CARAMEL CUSTARD
  • CARAMEL CUP CUSTARD (French)
  • CUP CUSTARD
  • CUSTARD (ALLINSON)
  • CUSTARD IN PASTRY OR KENTISH PUDDING PIE
  • FRUMENTY
  • GOOSEBERRY CUSTARD
  • GOOSEBERRY FOOL
  • MACARONI CUSTARD
  • MACAROON CUSTARD
  • ORANGE CUSTARD
  • RASPBERRY CUSTARD
  • STRAWBERRY CUSTARD
  • APPLES (BUTTERED)
  • APPLE CAKE
  • APPLES (DRYING)
  • APPLE DUMPLINGS
  • APPLE FOOL
  • APPLE FRITTERS
  • APPLE JELLY
  • APPLE PANCAKES
  • APPLE PUDDING
  • APPLE PUDDING (Nottingham)
  • APPLE SAGO
  • APPLE TART (OPEN)
  • APPLES (RICE)
  • EVE PUDDING
  • THE ADVANTAGES OF WHOLEMEAL BREAD
  • BARLEY BANNOCKS
  • BUNS (1)
  • BUNS (2)
  • BUNS (PLAIN)
  • BUTTER BISCUITS
  • BUTTERMILK CAKE
  • BUTTERMILK CAKES
  • CHOCOLATE BISCUITS
  • CHOCOLATE CAKE (1)
  • CHOCOLATE CAKE (2)
  • CHOCOLATE MACAROONS
  • CINNAMON MADEIRA CAKE
  • COCOANUT BISCUITS
  • COCOANUT DROPS
  • COCOANUT ROCK CAKES
  • CORNFLOUR CAKE
  • CRISP OATMEAL CAKES
  • DYSPEPTICS’ BREAD
  • DOUGHNUTS
  • GINGER SPONGE CAKE (a nice Cake for Children who do not like Gingerbread)
  • ICING FOR CAKES
  • JUMBLES
  • LEMON CAKES
  • LIGHT CAKE
  • LUNCH CAKE
  • MACAROON
  • MADEIRA CAKE
  • OATMEAL BANNOCKS
  • OATMEAL FINGER-ROLLS
  • ORANGE CAKES
  • PLAIN CAKE
  • POTATO FLOUR CAKES
  • QUEEN’S SPONGE CAKE
  • RICE CAKES (1)
  • RICE CAKES (2)
  • RICE AND WHEAT BREAD
  • ROCK SEED CAKES
  • SALLY LUNN
  • SEED CAKE (1)
  • SEED CAKE (2)
  • SEED CAKE (4)
  • SEED CAKE (5)
  • SEED CAKE (6)
  • SLY CAKES
  • SPONGE CAKE (1)
  • SPONGE CAKE (2)
  • SPONGE CAKE ROLY-POLY
  • UNFERMENTED BREAD
  • UNFERMENTED FINGER-ROLLS
  • VICTORIA SANDWICH
  • WHOLEMEAL BREAD (FERMENTED)
  • WHOLEMEAL CAKE
  • WHOLEMEAL GEMS
  • WHOLEMEAL ROCK CAKES
  • A DISH OF SNOW
  • COMPÔTE OF ORANGES AND APPLES
  • CRUST FOR MINCE PIES
  • GROUND RICE PANCAKES
  • MACARONI PANCAKES
  • MINCEMEAT
  • MINCEMEAT (another)
  • ORANGE FLOWER PUFF
  • ORANGE SYRUP
  • ORANGES IN SYRUP
  • RASPBERRY FROTH
  • RICE FRITTERS
  • SNOWBALLS
  • SPONGE MOULD
  • STEWED PEARS AND VANILLA CREAM
  • SWISS CREAMS
  • TAPIOCA ICE
  • TIPSY CAKE
  • TOMATO SOUP
  • VEGETABLE PIE
  • SHORT CRUST
  • GOLDEN SYRUP PUDDING
  • CARROT SOUP
  • RICE SOUP
  • CABINET PUDDING
  • LEEK SOUP
  • BAKED CARAMEL CUSTARD
  • BARLEY
  • BARLEY FOR BABIES
  • BARLEY GRUEL
  • BARLEY FOR INVALIDS AND ADULTS
  • BARLEY JELLY
  • BARLEY PORRIDGE
  • BARLEY PUDDINGS
  • BARLEY WATER
  • BLACK CURRANT TEA
  • BRAN TEA
  • BRUNAK
  • COCOA
  • LEMON WATER
  • OATMEAL PORRIDGE
  • OATMEAL WATER
  • RICE PUDDING
  • FOR BABIES
  • FOR INVALIDS AND ADULTS
  • GRUEL
  • IMPROVED MILK PUDDINGS
  • PORRIDGE
  • PUDDINGS
  • I
  • BREAKFASTS
  • MIDDAY MEALS
  • DINNERS
  • EVENING MEAL
  • SUPPERS
  • DRINKS
  • SAVOURY DISHES MADE WITH BATTER
  • STEWED FRUIT PUDDING
  • SUBSTANTIAL BREAD PUDDINGS
  • SWEET BATTER
  • WHOLEMEAL SOUP
  • WHOLEMEAL BATTER
  • FLAGOLETS
  • WHEATMEAL PUDDING
  • LENTIL CAKES
  • CLEAR SOUP (Julienne)
  • CLEAR TOMATO SOUP
  • MACARONI WITH CHEESE
  • WHEATMEAL BATTER
  • RICE AND TOMATOES
  • WHEATMEAL AND SAGO PUDDING
  • CAULIFLOWER AU GRATIN
  • APPLE PIE
  • POTATO SOUP (2)
  • SWEET CORN TART
  • RICE CHEESE SOUP
  • STEWED PRUNES AND GRATED COCOANUT
  • ASPARAGUS SOUP
  • MACARONI WITH CAPER SAUCE
  • PRUNE BATTER
  • BREAD STEAK
  • RICE AND MUSHROOMS
  • BREAD PUDDING
  • ONION SOUP
  • MACARONI AND TOMATOES
  • STEAMED PUDDING
  • GREEN PEA SOUP
  • VERMICELLI RISSOLES
  • TRIFLE
  • SPLIT PEA SOUP
  • BAKED APPLES AND WHITE SAUCE
  • SAVOURY CUSTARD
  • CHOCOLATE BLANCMANGE
  • TURNIP SOUP
  • POTATO BATTER
  • LEMON MOULD
  • APPLE SOUP
  • RICE CHEESECAKES
  • PLUM PIE
  • CELERY SOUP
  • APPLE AND ONION PIE
  • MACARONI PUDDING
  • BUTTER BEAN SOUP
  • SAUSAGES
  • FRENCH SOUP
  • SORREL SOUP
  • SAVOURY BATTER
  • STEWED FRUIT AND CUSTARD
  • MUSHROOM SOUP
  • BUTTER BEANS RISSOLES
  • RATAFIA CUSTARD
  • CLEAR SOUP WITH DROPPED DUMPLINGS
  • SAVOURY SAUSAGES
  • GROUND RICE CUTLETS
  • FRUIT TART
  • CHESTNUT SOUP
  • SEMOLINA SOUP
  • MACARONI CUTLETS
  • GOOSEBERRY POOL
  • CURRY RICE SOUP
  • SWEET CORN AND TOMATOES
  • PUMPKIN TART
  • BEETROOT FRITTERS
  • BANANA PUDDING
  • CHEESE SANDWICHES
  • CREAM CHEESE SANDWICHES
  • CHOCOLATE SANDWICHES
  • CURRY SANDWICHES
  • DEVONSHIRE SANDWICHES
  • TOMATOES ON TOAST

Vegetarian Recipe Book

Healthful Vegetarian Recipes For The Most Discriminating Tastes. This Recipe Book Contains over 1,000 Delicious Vegetarian Recipes!
Adrienne Lee http://www.adrienneleemarketing.com 1

Table Of Contents SOUPS AND STEWS…………………..pg.1 BATTERS……………………………………. pg.18 SAVOURIES………………………………..pg.20 MACARONI………………………………….pg.45 OMELETS…………………………………………… pg.50 VEGETABLES……………………………. pg.56 SOUFFLÉ/Egg Cookery………….. pg.64 SALADS…………………………………….. pg.78 POTATO COOKERY………………….. pg.81 SAUCES……………………………………… pg.90 PUDDINGS……………………………….. pg.101 PIES…………………………………………… pg.131 TARTS…………………………………………pg.133 BLANCMANGES…………………………pg.134 CREAMS……………………………………. pg.136 CUSTARDS…………………………………pg.141 APPLE COOKERY………………………pg.147 BREAD AND CAKES………………….pg.155 MISCELLANEOUS…………………… pg.172 A WEEK’S MENU……………………….pg.179 INVALID COOKERY……………….. pg.192
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DR. ALLINSON’S NATURAL FOOD FOR BABIES………………………….. pg.197 WHOLESOME COOKERY………..pg.198 WHOLEMEAL COOKERY…………pg.207 A MONTH’S MENUS FOR ONE PERSON…………………………………..pg.210 SANDWICHES………………………..pg.235

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SOUPS AND STEWS
ARTICHOKE SOUP. 1 lb. each of artichokes and potatoes, 1 Spanish onion, 1 oz. of butter, 1 pint of milk, and pepper and salt to taste. Peel, wash, and cut into dice the artichokes, potatoes, and onion. Cook them until tender in 1 quart of water with the butter and seasoning. When the vegetables are tender rub them through a sieve. Return the liquid to the saucepan, add the milk, and boil the soup up again. Add water if the soup is too thick. Serve with Allinson plain rusks, or small dice of bread fried crisp in butter or vege-butter. HARICOT SOUP. 1 lb. of haricot beans, ½ lb. of onions, 1 lb. of turnips, 2 carrots, 2 sticks of celery, 1 teaspoonful of mixed herbs, ½ oz. of parsley, 1 oz. of butter, 2 quarts of water, pepper and salt to taste. 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), adding the butter, herbs, and seasoning. Cook all very gently for 3-1/2 to 4 hours, stirring occasionally. When the beans are quite tender, rub the soup through a sieve, adding more water if needed; return it to the saucepan, add the parsley chopped up finely, boil it up and serve. BARLEY SOUP. 8 oz. of pearl barley, 2 onions, 4 potatoes, ½ a teaspoonful of thyme, 1 dessertspoonful of finely chopped parsley, 3-1/2 pints of water, ½ pint of milk, 1 oz. of butter. Pick and wash the barley, chop up the onions, slice the potatoes. Boil the whole gently for 4 hours with the

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1 stick of celery. 1 dessertspoonful of finely chopped parsley. or Allinson plain rusks. add the milk and parsley. boil the soup up. After preparing and washing the cabbage. add the milk and parsley. if the flavour is liked. pepper and salt to taste. serve with little squares of toasted or fried bread. return it to the saucepan. of butter. chop up the onion. of stale crusts of Allinson wholemeal bread. ½ lb. add them to the bread with the butter and pepper and salt to taste. 2 turnips. adding the butter. boil the soup up and serve at once. 4 onions. Soak the crusts in the water for 2 hours before they are put over the fire. pepper and salt to taste. BREAD SOUP. 2 tablespoonfuls of Allinson fine wheatmeal. 8 pints of water.water. pepper and salt to taste. ½ pint of milk. CABBAGE SOUP (French). a large Spanish onion. 1 oz. of potatoes. 1 oz. a little grated nutmeg. 3 pints of milk and water equal parts. and 5 . or longer it the vegetables are not quite tender. Add the milk and thickening when the vegetables are thoroughly tender. and. 1-1/2 pints of milk. of finely chopped parsley. and let all simmer gently for 10 minutes. of butter. shred up very fine. 11/2 oz. When the barley is quite soft. thyme. Allow all to simmer gently for 1 hour. of butter. 1 medium-sized cabbage. ½ saltspoonful of nutmeg. ½ oz. then rub the soup through a sieve. 1 lb. the butter and seasoning. and let all cook gently for 1 hour. Cut up into small dice the vegetables. and serve. 1 fair-sized cabbage. set these two in a saucepan over the fire with 1 quart of water. CABBAGE SOUP.

scrape. 1 onion. Let all cook until quite soft. and seasoning. peel the potatoes and cut them into small dice. let it simmer with the soup for 5 minutes. of Allinson fine wheatmeal. thicken it with the wheatmeal rubbed smooth with a little milk. add them and let the soup cook gently for 10 minutes. 1 oz. 1 pint of milk. adding the mace. 3 oz. boil the vegetables in the milk and water until quite tender. with seasoning to taste. CAPER SOUP. Set the vegetables over the fire with 3 pints of water. return the soup to the saucepan. and 1 dessertspoonful of Allinson fine wheatmeal. they will take longer cooking. pepper and salt. re-heat the soup without allowing it to boil. and 1 blade of mace. that they may not curdle. butter. ½ oz. rub the wheatmeal smooth with a little water. 2 eggs. add the butter. of butter. Boil the milk and water and butter. ½ lemon. Chop up the capers. add the parsley. beat up the eggs and add them carefully. If the carrots are old. and serve. 1 head of celery. Wash the cabbage and shred it finely. CARROT SOUP (1). of Allinson wholemeal bread without crust. and serve with sippets of toast. pepper and salt to taste. When the vegetables are tender. take it off the fire. 2 pints of water.2 blades of mace. When quite soft. and serve. adding the mace and seasoning. at the last add the juice of the half lemon. Prepare and cut up the onions and celery. allow it to boil up. 4 good-sized carrots. CARROT SOUP (2). Wash. 11/2 oz. of butter. 6 . rub all through a sieve. which will probably be in 1-1/2 hours. 1 large tablespoonful of capers. and cut the carrots into dice.

butter. 1 carrot. of breadcrumbs. 1 small head of celery. When the vegetables are tender drain the liquid. 1-1/2 oz. until the vegetables are quite tender. pepper and salt to taste. and pepper and salt to taste. Prepare and cut into small pieces the carrot. keeping the flowers whole. Let all boil together. 1 turnip. and serve. When the cauliflower is quite tender add the milk. and fry it brown in the butter. 3 oz. and boil the soup up. Scrape and wash the vegetables. Chop the onion up fine. 2 oz. which should be as thick as cream. herbs. pepper and salt to taste. and thicken the soup with the wheatmeal. 7 . 1 fair-sized onion. 1-1/2 pints of milk. and add 5 pints of water. 1 medium-sized cauliflower. and mace. with the fried onions. Lastly. season with pepper and salt. boil the soup up. adding the butter. and the juice of a lemon. 1 blade of mace. add these. and seasoning. of butter. of butter. 1 teaspoonful of mixed herbs. set them over the fire with 3 pints of water. Prepare the cauliflower by washing and breaking it into pieces. and cut them up small. in the saucepan in which the soup is to be made.4 good-sized carrots. and if too thick add water to the soup. CAULIFLOWER SOUP. which should first be smoothed with a little cold water. return it to the saucepan. Return the mixture to the saucepan. CLEAR SOUP. the butter. add the lemon juice. bread. boil it up. nutmeg. and serve the soup with sippets of toast. ½ head of celery. 1 oz. of Allinson fine wheatmeal. the nutmeg. 1-1/2 oz. and celery. and boil in 1-1/2 pints of water. a little nutmeg. 1 turnip. 1 large Spanish onion. and then rub them through a sieve. and pepper and salt to the water. turnip.

and 1 blade of mace. 1 large Spanish onion. pepper and salt to taste. 2 eggs. 3 pints of water. and when boiling add the dumplings prepared as follows: ½ pint of clear soup. of Allinson fine 8 . with the herbs. and throw these into the soup and boil up before serving. 1 large head of celery or 2 small ones. Let all cook until the celery is quite soft. Let it boil for I hour. Pour it into a buttered jug. the mace. of butter. the pepper and salt.CLEAR SOUP (with Dumplings). or Italian paste. When brown. Then cut off little lumps with a spoon. return it to the saucepan. a little nutmeg. 1 carrot. 2 cocoanuts grated. Beat the eggs well. 3 pints of water. and seasoning to the soup. 2 blades of mace. and add 1 oz. COCOANUT SOUP. Chop up finely the onions and fry them brown in the butter in the saucepan in which the soup is to be made. the celery washed and cut into pieces. 1 oz. Cut up in thin slices the carrot and turnip. and salt. Chop the onion and fry it brown in the butter or Allinson vegebutter in the saucepan in which the soup is to be made. pepper. then drain the liquid from the vegetables. 4 eggs. or Allinson plain rusks. mix them with the soup. pepper and salt to taste. nutmeg. add the water. and season the mixture with nutmeg. 1 teaspoonful of herbs. 1 oz. add these. of vermicelli. CLEAR CELERY SOUP. set it in a pan with boiling water. boil the soup up. 1 turnip. ½ teaspoonful of nutmeg. let the soup cook until this is quite soft. Return it to the saucepan. drain the liquid. and serve with sippets of crisp toast. the juice of a lemon. and let the mixture thicken. 2 large English onions. 1 saltspoonful of cinnamon. of butter. pepper and salt to taste. sago. add 4 pints of water. 2 oz.

½ oz. Return the mixture to the saucepan. add the butter. LEEK SOUP (2). serve with sippets of toast. milk. seasoning to taste. Steep the wheat over night in the water and boil it in the same water for 3 hours. wheatmeal. and pepper and salt. ½ oz. 1 breakfastcupful of fresh wheat. so as to be able to brush out the grit. of finely chopped parsley. and seasoning. and lemon juice. Boil the cocoanut in the water. of butter. strain the mixture through a sieve and then return the soup to the saucepan. 2 bunches of leeks. boil the soup up once more.wheatmeal. let it simmer for 5 minutes. 1 quart of water. 9 . ½ pint of milk. the eschalots. Let the whole simmer very gently for another ½ hour. Peel. rub them through a sieve. 1 lb. and seasoning. and serve with a little plain boiled rice. Before serving add the lemon juice. then cut them in short pieces. and boil the soup up again. add the butter. Make a paste of the eggs. then cook both vegetables with 2 pints of water. and serve. LEEK SOUP (1). pepper and salt to taste. adding the mace. 1-1/2 pints of milk. cinnamon. 1 oz. chopped up very fine. pepper and salt to taste. Wash the leeks well. Let it cook gently for an hour. CORN SOUP. wash. 1 oz. and cut the leeks lengthways. of butter. and cut up the potatoes. of potatoes. and see no grit remains. Cut off the coarse part of the green ends of the leeks. When the vegetables are quite tender. add the milk and parsley. of eschalots. add it to the soup and let it boil up before serving. and the juice of a lemon.

Add the milk. and cook them until tender. 1 breakfastcupful of tinned tomatoes or ½ lb. 1 lb. of butter. of cold boiled macaroni. 1-1/2 pints of milk. and set them over the fire with 2 quarts of water or vegetable stock. Wash. of potatoes. 1 medium-sized head of celery (or the outer pieces of a head of celery. and add the lemon juice just before serving. saving the heart for table use). prepare the celery. ¼ lb. When they are nearly soft add the tomatoes. ½ lb. and cut up the potatoes. When all the ingredients are quite tender rub them through a sieve. and seasoning. Set the vegetables over the fire with 1 quart of water. which will be in about 1 hour. add pepper and salt. of tomatoes. of butter. and the juice of a lemon (this last may be omitted if not liked). 1 oz. wash. Serve with Allinson plain rusks. MACARONI STEW. and cut up the vegetables in small 10 . 1 oz. pepper and salt to taste. of grated cheese. 1 oz. Pick and wash the lentils. and fry it in the butter until beginning to brown. 1 carrot. When soft rub all through a sieve and return the soup to the saucepan. pepper and salt to taste. 6 oz. and add all to the lentils. and more water if the soup is too thick. 1 lb. 2 oz. cut them into pieces about an inch long. of fresh ones. Chop the onion up roughly. cut it into small pieces. each of lentils and potatoes. 1 large Spanish onion. Should the soup be too thick add a little hot water. Return the soup to the saucepan.1 dozen leeks. LENTIL SOUP. of mushrooms. Prepare the leeks as in the previous recipe. butter. boil up. adding the fried onion. prepare. of butter. 1 large Spanish onion. pepper and salt to taste. Peel and wash the potatoes and cut them into dice. Serve with sippets of toast. Peel.

ONION SOUP (French). 1-1/2 oz. OATMEAL SOUP. 11 . add the sugar. Rub them through a sieve. rub the wheatmeal smooth in the milk. sugar to taste. 1 egg. MILK SOUP (suitable for Children). stir this into the boiling milk. The soup should be of a smooth. 2 tablespoonfuls of Allinson fine wheatmeal. add the sultanas. 1 turnip. Boil 1-1/4 pints of milk. When tender add the macaroni cut into finger lengths. adding the butter and seasoning. beat up the egg with the rest of the milk and mix the wheatmeal smooth with it. 1 Spanish onion. 2 onions.pieces. add pepper and salt. Serve with sippets of toast or Allinson plain rusks. MILK SOUP. the outer part of a head of celery. Wash and cut the vegetables up small. and the cheese. When boiling. return the whole to the saucepan. of sultanas. stir in the oatmeal and allow all to cook gently for 2 hours. 1 oz. 1 head of celery. Chop up the vegetables and boil them in the water until quite tender. 3 pints of milk. 6 oz. set them over the fire with 2 quarts of water. Return the soup to the saucepan. and pepper and salt. Rub the mixture well through a sieve. 1 tablespoonful of Allinson fine wheatmeal. and serve. 2 turnips. pepper and salt to taste. of coarse oatmeal. let the soup simmer for 5 minutes. creamy consistency. and let the soup simmer for 10 minutes. Cover them with water and stew them until tender. and let it boil up. 1-1/2 pints of milk. of butter. adding hot water it necessary. add the butter and pepper and salt. 1 pint of water.

½ oz. 1 tablespoonful of vinegar. previously prepared and cut into small pieces. washed. onions. When all the ingredients are soft. and pepper and salt to taste: when they are quite tender rub them through a sieve. add more water. Peel and chop the onions. and serve with fresh chopped mint. ½ head of celery or a whole small one. and set them to boil in 2 quarts of water. butter. If the soup is too thick. or fried dice of Allinson wholemeal bread. the butter and seasoning. 1 onion. 1 tablespoonful of Allinson fine wheatmeal. Add the potatoes and the other vegetables. some squares of Allinson wholemeal bread. pepper and salt to taste.½ lb. 1 Spanish onion. Boil all up together and season to taste. rub them through a sieve and return them to the saucepan. of butter. pour the boiling soup over it. PEASE BROSE. 3 oz. When brown add to it the cheese and 3 pints of water. pepper and salt to taste. add the milk and the thickening. peeled. of potatoes. Pick and wash the peas. Place the bread in the tureen. grated cheese. Allow 3 to 4 hours for the soup. of butter. 1 lb. and serve. ½ pint of milk. Return the soup to the saucepan. This latter may be left out if preferred. PEA SOUP. boil up for five minutes. PARSNIP SOUP. 3 parsnips. and cut into pieces. pepper and salt. 1 carrot. 1 head of celery. 1 lb. of split peas. 1 oz. 2 oz. Boil it up. butter. and fry them a nice brown in the butter. and before serving add the vinegar. Scrape the parsnips and cut them up finely. 1 turnip. 12 . 1 quart of water. cut up the celery and onion. and set the vegetables over the fire with the water.

POTATO SOUP. Peel. add the milk. When mixed he adds a little salt. He puts some pea flour into a basin. the water. and cut in pieces the potatoes. pepper and salt to taste. herbs. PORTUGUESE SOUP. 2 lbs. Cut up the bread into dice. 13 . butter. 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. of butter. 1 even teaspoonful of herbs. and let it stand for 10 minutes to allow the bread to soak. saving the heart for table use. at the same time stirring and thoroughly mixing the meal and water together. Mix the parsley in the soup just before serving. and put it into the tureen. pour the soup over it. a heaped up tablespoonful of finely chopped parsley. 1 large Spanish onion. if too thick add more water. 1 pint of milk. sprinkle the cheese over before serving. of grated cheese. and seasoning. add the tomatoes skinned and sliced. cover. of stale Allinson wholemeal bread. ½ stick of celery or the outer stalks of a head of celery. and pours boiling water over it. Slice the onions and fry them until brown. of potatoes. and let the whole boil gently for 1 hour. 1 oz. and eats it with or without oatcake. wash. RICE SOUP. of butter. peel and chop roughly the onion. and butter. and pepper and salt to taste. 1 oz. and pepper and salt. ¼ lb. and boil the soup up again. 1 oz. pepper. 4 onions. 4 tomatoes. prepare and cut in small pieces the celery.This is made by the Scottish peasant in this way. 1 quart of water.

Boil the potatoes in their skins. Put the potatoes into a saucepan with the butter. 1 quart of water. boil up again. pepper and salt to taste. 2 eggs. Boil the rice in the water for 10 minutes. RICE AND ONION SOUP. of butter. tomato juice.3 oz. and water. RICE AND GREEN-PEA SOUP. 1 breakfastcupful of shelled green peas. A tablespoonful of finely chopped parsley may be added. 14 . When quite soft. of grated cheese. then add the milk. 1 pint of clear tomato juice (from tinned tomatoes). 2 oz. 1 pint of milk. 4 large potatoes. and serve. If too much of the water has boiled away. adding pepper and salt to taste. Allow the soup to simmer for 10 minutes. Chop the onions up very finely. and let the whole cook gently until quite soft. of butter. 1 oz. with the butter and seasoning. pepper and salt. 4 oz. add the rice. of rice. seasoning to taste. 1 pint of water. 1 oz. the butter and pepper and salt to taste. 4 onions. when tender peel and pass them through a potato masher. 1-1/2 oz. remove the saucepan to the cool side of the stove and stir in the eggs well beaten. a breakfastcupful of tomato juice. Boil the rice till tender in 2-1/2 pints of water. add the peas. of butter. ST. and fry them with the butter until slightly browned. 3 oz. ANDREW’S SOUP. 1 oz. of rice. 1 pint of milk. stir until the soup boils and the cheese is dissolved. 3 pints of water. seasoning. add a little more. and water. of butter. Let it cook until the rice and peas are tender. add the milk and boil the soup up before serving. add the tomato juice and the cheese. of rice.

of French beans or scarlet runners. 1 onion. add also the butter and pepper and salt. which should be boiling. and salt until the onion is quite tender. butter. and set both over the fire with the water. cut up the other vegetables and add them to the water. let it simmer for 5 minutes. and serve with fried sippets of bread. and chop fine the sorrel. peel and cut up in slices the potatoes. Cover it up. and seasoning to taste. 1-1/2 lbs. 15 . pass the soup through a sieve. 3 pints of water. wash. and 2 oz. Return the soup to the saucepan (adding more water if it has boiled away much). 3 pints of water. of butter. SORREL SOUP (1). Allow all to cook until thoroughly tender. 1 teaspoonful of thyme. String the beans and break them up in small pieces. Place the bread in the souptureen and pour the soup over it. of potatoes. then rub through a sieve.Serve at once with sippets of toast. pepper and salt. Pick. 1 stick of celery. or Allinson plain rusks. Serve with sippets of toast. 1 large Spanish onion. 1 oz. SCARLET RUNNER SOUP. and chop up the sorrel. 1 lb. and thicken it with the wheatmeal. 1-1/2 lbs. ½ lb. 2 quarts of water. 1 oz. when the potatoes are quite tender. butter. wash. SORREL SOUP (2). chop up the onion. pepper. of butter. pepper and salt to taste. ½ oz. of sorrel. of butter. pepper and salt to taste. of Allinson wholemeal bread cut into small dice. and boil both with the water. and let the bread soak for a few minutes before serving. of Allinson fine wheatmeal. Pick. 1 carrot. of sorrel. ½ lb.

SPANISH SOUP. Boil the chestnuts and vegetables gently until quite tender. If the soup is too thick. 2 quarts of water. and cook it in 1 pint of water with the onion and seasoning. of spinach. of butter. and pepper and salt to taste. stir into it the spinach. This will make about 3 pints of soup. SPINACH SOUP. add the butter. 1 lb. 1 oz. 2 eggs. vinegar. the juice of 1 lemon. 1 pint of milk. of grated cheese. Pick and wash the sorrel and drain the water.SORREL SOUP (French) (3). and add the lemon juice last of all. 2 tablespoonfuls of Allinson fine wheatmeal. pepper and salt to taste. add the water. 16 . pepper and salt to taste. 11/2 oz. pepper and salt. serve with sippets of toast. Let it boil 10 minutes. and pepper and salt to taste. which will take 1-1/2 hours. Wash the spinach well. 1 oz. of butter. boil all up. add the milk. Rub them through a sieve and return the soup to the saucepan. of Allinson fine wheatmeal. and sift in the cheese before serving. add the wheatmeal. 1 chopped up onion. Set it over the fire with the butter and stew for 5 minutes. 6 potatoes. 1 teaspoonful of thyme. 1 oz. rub all through a sieve. 1 dessertspoonful of vinegar. 2 Spanish onions. 2 lbs. 2 quarts of water. 2 turnips cut up in dice. and stir it with the sorrel for 5 minutes. as this would make them curdle. and let the soup simmer for ½ an hour. 3 pints of chestnuts peeled and skinned. When the spinach is quite soft. of sorrel. but do not allow them to boil. add a little water. of butter. 2 oz. before serving add the eggs well beaten. Mix the wheatmeal with the melted butter as in the previous recipe.

¼ pint croutons. and butter. bring to the boil. a piece of mint. add them with the chopped-up celery. freshly cooked. Cover with about 1 quart of cold water. Add them to the liquid again. together with ½ pint of peas. 1 onion. also cut up the cucumber and onion. of butter. 1 cucumber. the herbs 17 . heart of small white cabbage lettuce. 1 oz. 1 pint shelled peas. 2 oz. of tapioca. put them into a stewpan. TAPIOCA AND TOMATO SOUP. Cut the carrots and turnip into small rounds. or to shape. Wash and cut up the lettuces. and cut up finely the vegetables and stew them in the butter for 10 minutes. and 3 pints of water. the mint. 2 oz. 1 lb. butter. and bring to the boil. Stamp the sorrel and lettuce into small round pieces. the tomatoes skinned and cut in slices. to a quart of water. ½ head celery. SUMMER SOUP. 1 teaspoonful of herbs. Then strain off the liquid and pass the vegetables through a sieve. and set on the fire. and simmer gently for 3 hours. 2 carrots. ¼ pint of peas. and cauliflower. serve with croutons. Season and add ½ pint green peas previously boiled. together with 1 teaspoonful of sugar. 10 small spring onions. 2 cabbage lettuces. When all is quite tender add the peas and asparagus points. 1 leaf each of chervil and of tarragon. ¼ pint asparagus points. 1 blade of mace. 1 turnip. of tomatoes. 1 turnip. small handful of sorrel. small handful of spinach. 1 quart of water. 1 carrot. 1 tea-cup of cauliflower cut into little branches.SPRING SOUP. whole onions. Add the water. simmer for ½ an hour. pepper and salt to taste. wash. Peel. and add them with the leaf of chervil and tarragon to the soup.

and 2 bay leaves (these may be left out it desired). when the soup is boiling. pepper and salt to taste. VEGETABLE SOUP. or 2 lbs. 1 large Spanish onion or 2 small ones. pepper and salt to taste. let all cook together for ½ an hour. 1 teacupful of pearl barley. Then drain the liquid through a strainer or sieve without rubbing anything through. chop fine the onion. TOMATO SOUP (2). 1-1/2 oz. salt and pepper to taste. Strain the mixture. return it to the saucepan. and boil it up before serving. 2 large turnips. pass the soup through a sieve. of butter. return the liquid to the saucepan. 1 large onion. 1 oz. of rice. Peel the onion and chop it up roughly.and seasoning to taste. let all cook until quite tender. 1-1/2 lbs. return the soup to the saucepan. of fresh ones. and let them cook with the water for about 20 minutes. When the onion is browned add the tomatoes (the fresh ones should be sliced). 2 Spanish onions. 2 large carrots. Cover the vegetables with cold water and allow 18 . of tomatoes (or 1 tin of tomatoes). the bay leaves and 3 pints of water. of butter. and add the other ingredients and seasoning. Fry it brown with the butter in the saucepan in which the soup should be made. 1 teaspoonful of herbs. 2 oz. sprinkle in the tapioca. butter. add seasoning and the vermicelli. which will take from 5 to 10 minutes. Cut the tomatoes into slices. ½ pint of milk. 2 oz. vermicelli. TOMATO SOUP (1). and allow the soup to cook until the vermicelli is soft. 1 tin of tomatoes. 1 oz. Let the soup cook gently until the rice is tender. 3 pints of water (only 2 if tinned tomatoes are used).

add more milk. 4 oz. and salt. adding the butter. Rub through a sieve. return the soup to the saucepan. ½ oz. 3 eggs. and the vermicelli. pepper and salt to taste. rub the fine wheatmeal smooth with the milk. and add the parsley before serving. pepper and salt to taste. of butter. Let the soup cook gently until the vermicelli is soft. WHITE SOUP. 1 onion.them to boil from 2 to 3 hours. of finely chopped parsley. It too thick. and adds to their wholesomeness. add pepper and salt to taste. allow it to simmer for 5 minutes. add this to the soup. cut it into pieces. remove the mace. ½ oz. 1 English onion. 1 pint of milk. Boil up and serve. of vermicelli. to both of which they are in many particulars similar. of ground almonds. pepper. 19 . 1 large head of celery. Let the almonds and mace simmer in the water and milk for ½ of an hour. and cook the vegetables for 20 minutes. 1 quart of water. 2 tablespoonfuls of Allinson fine wheatmeal. then rub through a sieve and add butter and milk. The batter is used to keep the ingredients together. 1 pint of milk. 2 blades of mace. 1 medium-sized marrow. BATTER CELERY. 1 pint of water. 1 pint of milk. 2 oz. 6 oz. Allinson fine wheatmeal. 1 oz. and serve. BATTERS These dishes take the place of omelets and frequently of pies. VEGETABLE MARROW SOUP. butter. pepper and salt. chop up fine the onions. Remove the pips from the marrow.

Bake the mixture in a pie-dish for 1-1/2 hours in a moderate oven. Cut the vegetables into small dice. Make the batter with the milk. 1 pint of milk. of shelled green peas (if in season). BATTER POTATO. stirring frequently until the vegetables begin to brown and get soft. Chop fine the onions. two good-sized English onions. of turnips. and eggs. 3 eggs. of Allinson fine wheatmeal. of Allinson fine wheatmeal. of butter. and fry them together. the eggs and the wheatmeal. of potatoes. turn into it the potatoes and onions. pepper and salt. Serve with vegetables and tomato sauce. Make a batter meanwhile with the rest of the milk. of carrots. and slice them ¼ inch thick. fry them in the butter until fairly well cooked. When the celery and onion are quite tender mix the batter with them. Grease a pie-dish. BATTER VEGETABLE. add the vegetables and seasoning. then dry them on a cloth. chop up the onion pretty fine. 2 oz. and bake the savoury for 11/2 hours. ½ lb. ½ lb. ½ lb. Put the butter into the frying-pan. turn the mixture into it. 20 . grease a pie-dish. ½ lb. 2-1/2 oz. and season with pepper and salt. stir the fried potatoes and onions into it. 3 eggs. and stew both gently in half the milk and the butter and seasoning. and the eggs well beaten. of onions. This is a very tasty dish. Make a batter of the milk. 1-1/2 lbs. pepper and salt to taste. Peel and wash the potatoes. cut it into small pieces. wheatmeal. ½ lb. and let it get boiling hot. 1 pint of milk.Prepare the celery. and bake the savoury for 1-1/2 hours. pour the mixture into it. Eat with potatoes and tomato sauce. 8 oz. of butter. of potatoes. ½ lb. meal.

and cut them into slices. 1 oz. ½ lb. of tomatoes (or three parts of a tin of tomatoes). a cup of water is poured in to make the gravy. flavouring herbs. and some butter. and then baked for 1 hour or so. flavoured with pepper. pepper. 2 lbs. This is made from boiled beans. and mace. which are put in a pie-dish. and sauce. BREAD AND CHEESE SAVOURY. and a little 21 . salt. 1-1/2 lbs. pour it over the artichokes and stew both gently until the artichokes are quite tender. and may be eaten with potatoes. pepper and salt to taste. drain them. and dusting with pepper. salt. Mashed beans. slice the tomatoes and stew both in ¾ pint of water for 20 minutes. pepper and salt to taste. of Allinson fine wholemeal. salt. Cut the bread into slices and butter them: arrange in layers in a pie-dish. Make tomato sauce as follows: Chop the eschalots up very finely. thicken the sauce with the wheatmeal. Parboil the artichokes. spreading some cheese between the layers. of artichokes. a little nutmeg. ½ dozen eschalots. 3 eggs. a crust is put on the top. 1 pint of milk. Cold beans are very nice if warmed in a frying-pan with oil or butter. 1 oz.SAVOURIES ARTICHOKES AUX TOMATOES. BEAN PIE. adding seasoning and the butter. and butter are added. serve with potatoes. vegetables. 3 oz. This is a tasty dish. of grated cheese. soaked tapioca. rub through a sieve. of Allinson wholemeal bread. of butter. and put into pots make an excellent substitute for potted meat.

let them cook gently in the water they are steeped in with the addition of a little butter. thicken them 22 . when it boils away. and repeat the pouring over the contents of the pie-dish. meanwhile slice the carrots and stew them in 1 pint of water and 1 oz. Boil the milk and thicken it with the flour. pepper and salt to taste. The sauce is made thus: 1 pint of milk. the seasoning. This should also be done when a bread and butter pudding is made.nutmeg. which should first be smoothed with a little cold milk. just covering them. a handful of finely chopped parsley. and the parsley. In the morning. the juice of ½ a lemon. until quite soft. The beans should be cooked in only enough water to keep them from burning. 2 oz. add only just sufficient for absorption. 1 breakfastcupful of rice. 1 tablespoonful of Allinson fine wheatmeal. then last of all add the lemon juice. therefore. of butter. If this is done 2 or 3 times the top slices of bread and butter get soaked and then bake better. which it will be in about ¾ of an hour. which will be in about 2 hours. Whip up the eggs. Pick the beans. This dish should be eaten with potatoes and green vegetables. 1 tablespoonful of finely chopped Parsley. of beans for each person. CARROTS AND RICE. Boil the rice in 1 quart of water until quite tender and dry. BUTTER BEANS WITH PARSLEY SAUCE. 1 tablespoonful of Allinson fine wheatmeal. wash them. Finish with a good sprinkling of cheese. Allow 2 or 3 oz. and steep them over night in boiling water. of butter until quite tender. mix them with the milk and pour the mixture over the bread and cheese in the pie-dish. Bake the savoury until brown. 6 medium-sized carrots. pepper and salt to taste. Pour the custard back into the basin.

½ lb. 1 pint of milk. ¾ lb. milk. add seasoning to it. of Allinson fine wheatmeal. 1 oz. and bake 1-1/2 hours. Cut the celery into pieces 3 inches long. CAULIFLOWER AND POTATO PIE. of Allinson fine wheatmeal. and the eggs. and bake the dish in a moderate oven for 20 minutes. mix well. 4 oz. pour the batter over them. of Parmesan. sprinkle a few breadcrumbs over the whole. of butter. 8 oz. thickening with Allinson fine wheatmeal. CAULIFLOWER PIE. of butter. pile the carrots in the centre. also the butter cut into little bits. CELERY À LA PARMESAN. 1 oz. place the vegetables in a pie-dish. or any other cooking cheese. make a batter of the milk and eggs and meal. 3 eggs. make a batter of the meal.with the meal. 1 lb. ¾ pint of milk. 3 eggs. pepper and salt. Set the rice in the form of a ring on a dish. of grated cheese. drain the milk and make a sauce of it. 2 heads of celery. 1-1/2 oz. place both in a pie-dish with the butter and seasoning. stew it in the milk until tender. 1 fair-sized boiled (cold) cauliflower. cut the butter into little bits and put them on the top of the pie. sprinkle half the cheese between the vegetables. well beaten. 1 small cauliflower. sprinkle the rest of the cheese over all. and bake for 1 hour. cut the former into pieces and slice the potatoes. pepper and salt to taste. of butter. pour it over the vegetables. 1 saltspoonful of nutmeg. Cut up the cauliflower and potatoes. Parboil the cauliflower and potatoes. add seasoning and the parsley. 2 oz. 1 pint of milk. of potatoes. 2 tablespoonfuls of breadcrumbs. and adding the cheese and 23 . of cold boiled potatoes.

seasoning to taste. of butter. or olive oil until a nice brown. of the butter and seasoning to taste. of butter. cut the celery into pieces. CHESTNUT PIE. of Allinson fine wheatmeal. remove the coarse outer stalks. COLCANON. 2 oz. eat with white or tomato sauce. 1 large cabbage. and a little cold water. of chestnuts. ½ saltspoonful of nutmeg. 2 eggs. and bake for 15 minutes in a moderate oven. make some pastry of the meal. and steam the parts used until they are a little tender. 1 large Spanish onion. turn the vegetables into a pie-dish. serve with brown gravy. ½ lb. Boil the chestnuts until partly tender. adding 1 oz. place the butter in little pieces on the top. pour the sauce over it. of butter. 1 pint of mashed potatoes. 2 lbs. Put the celery into a piedish. CELERY CROQUETTES. and remove the skins. slice the onion and stew until tender in 1 pint of water. dip them first into the egg whipped up. drain the water off to keep for 24 . and serve up very hot. a teacupful of dried and sifted Allinson breadcrumbs. Boil the cabbage in 1 pint of water until quite tender. 1 head of celery. 1 oz. 2 eggs. vege-butter. 1 or 2 heads of celery. Well wash the celery. and fry them in boiling butter. mix all the ingredients together. pepper and salt. then into the breadcrumbs. 3 oz. pepper and salt to taste. sprinkle the breadcrumbs over the whole. cover the dish with the pastry. of grated cheese. removing the outer very hard pieces only. dust with pepper and salt. pepper and salt to taste. Then cut them into pieces about 2 inches long. 4 oz. and bake the pie for 1 hour.

adding the butter and seasoning. 1 pint of milk.stock. When the rice is dry and tender mix in the curry. well beaten. 1 tin of sweet corn. pepper and salt to taste. Make a batter of the meal. with the butter in bits over the top. 1 oz. 1 lb. and 1 teacupful of raspings. chop the cabbage up fine. 2 eggs. of butter. Form into balls. spread the mixture over the tomatoes. 1 breakfastcupful of rice. ½ saltspoonful of nutmeg. CORN PUDDING. dip them in the other egg. and let them cool a little. add a little milk it necessary. pepper and salt to taste. beat up 1 egg. pour the mixture into a pie-dish. 25 . mix the curry. beat up the eggs. 8 oz. the butter and seasoning and the grated cheese. Boil the rice in 1 pint of water. CURRY SAVOURY. 1 dessertspoonful of curry. of Allinson fine wheatmeal. and let it bake 1 hour. This can be made from cold potatoes and cold cabbage. eggs. and bake the savoury from ½ to 1 hour. 1 ditto of Egyptian lentils. 2 eggs well beaten. then into the raspings and fry them a nice brown in oil or vege-butter. press the mixture into a greased mould. add the other ingredients. of butter. eggs and milk. turn out and serve with a white sauce. 1 good teaspoonful of curry. CURRY BALLS. 1 oz. Boil the rice and lentils together until quite tender. Slice the tomatoes into a pie-dish. salt to taste. ½ oz. 4 eggs. of rice. some oil or butter for frying. and bind the rice with that. and salt with the rice and lentils. heat all well through in the oven or in a steamer. of tomatoes. mix it with the mashed potatoes. of butter. and mix these well with the rest. 8 oz.

FAVOURITE PIE. 3 oz. FORCEMEAT BALLS. and a little milk if needed. ½ oz. 2 eggs. 1 oz. curry. Grate the onion. add the potatoes. 3 eggs. pepper and salt to taste. and mix all this with the macaroni. of breadcrumbs. 6 oz. some Allinson fine wheatmeal ¼ teaspoonful of nutmeg. all chopped fine. 2 breakfastcupfuls of Allinson breadcrumbs. Swell the sago over the fire with as much water as it will absorb. 1 oz. and. when quite soft put into it the butter to melt. and whip up the eggs. form this into balls. 1 large Spanish onion. 2 oz. Boil the macaroni until tender. 1 dessertspoonful of mixed powdered herbs. 2 breakfastcupfuls of tinned tomatoes. of butter. eggs well beaten. 2 oz. of boiled and grated potatoes. 3 finely chopped onions. drop these in boiling clear soup or water (according to requirements). mix the breadcrumbs with the tomatoes. onion and salt. chopped very fine. not forgetting the herbs and seasoning. The whole should be a 26 . 2 handfuls of spinach. 1 egg. fry the onion brown in the butter. and cut it up into pieces 1 inch long. mix all the ingredients together. when melted. salt to taste. mix in the oatmeal and wheatmeal. HAGGIS. 1 handful of parsley. of macaroni. mix sufficient of the wheatmeal with the rest to make the mixture into a fairly firm paste. and bake the pie for 1 hour. and boil them for 5 to 10 minutes. of oiled butter. small sago. add the eggs. Soak the breadcrumbs in the milk. ½ lb. turn the mixture into a piedish. 3 oz. well beaten. of wheatmeal. all the vegetables and seasoning. 1 dessertspoonful of curry. 3 eggs. 1 gill of milk. 1 ditto of lettuce. of rolled oatmeal. 2 onions. of butter.

11/2 oz. of Allinson 27 . and mix them with a batter made of the milk. place a piece of buttered paper over it. season it with pepper and salt. tie a pudding cloth over the basin. fill the dish with hot water. butter. of onions. HERB PIE. washed.thick porridgy mass. of potatoes. HOT-POT. if too dry add a little milk. of sliced fresh ones. or ½ lb. LEEK PIE. Cut the butter into little bits. pepper and salt to taste. 1 lb. 1 handful of parsley. ½ teaspoonful of herbs. and ½ lb. 1 handful of spinach. 2 lbs. mix well. and finish with a layer of potatoes. place them on the top of the potatoes. and steam the haggis for 3 hours. Chop all the vegetables up finely. Butter a pudding basin. dust a little pepper and salt between the layers. and 1 of mustard and cress. place bits of butter over the top. a little nutmeg. and cut into thin slices. Those who do not like tomatoes can leave them out. and the onions peeled and cut into thin slices. pour the mixture into a buttered pie-dish. meal. Add a little more hot water if necessary while baking to make up for what is lost in the cooking. pepper and salt to taste. ¾ lb. 1 pint of milk. 8 oz. 3 eggs. 1 pint of milk. of potatoes. and eggs. and bake it for 1-1/2 hours. The potatoes should be peeled. 1 teaspoonful of thyme. 2 lettuce hearts sliced fine. of Allinson fine wheatmeal. and the dish will still be very savoury. and a little butter. pour into it the mixture. 1 bunch of leeks. and bake the hot-pot for 2 hours or more in a hot oven. 2 small onions. Arrange the vegetables and tomatoes in layers. 1 breakfastcupful of tinned tomatoes.

and pour over as much water or vegetable stock as may be required for gravy. and cut into dice the potatoes and onion. 1 finely chopped onion. of butter. Have the lentils cooked beforehand. 1-1/2 oz. when this is absorbed add the tomatoes. lentils. 1-1/2 oz. When the lentils are quite soft. 2 eggs. and add pepper and salt to taste. 1 breakfastcupful of breadcrumbs. mix all well. Turn the mixture into a pie-dish. pepper and salt to taste. 1 Spanish onion. 3 hard-boiled eggs. and meal. LENTIL RISSOLES. pour it over the vegetables. and seasoning well together. butter. eggs. tomatoes. 3 eggs. and mix the fried vegetables. and fry them in the butter until nearly soft. Fry the onion in 1-1/2 oz. of butter. Quarter the eggs and place them on the top. LENTIL PIE. and bake the pie 1-1/2 to 2 hours in a moderate oven. parboil them in 1 pint of water. Mix the lentils and the 28 . ½ lb. of potatoes. 1 breakfastcupful of tinned tomatoes. adding the herbs. Peel. butter. 1 oz. herbs. and like a pureé (which will take from 1 to 1-1/2 hours). of lentils. Cut up into dice the potatoes and leeks. and bake the pie for 1 to 1-1/2 hours. set them aside to cool. 1 heaped-up teaspoonful of herbs. 1 lb. some raspings. ½ lb. mix it with the lentils as they are stewing.fine wheatmeal. of butter. of butter. of lentils. and if necessary gradually a little more water to prevent the lentils from burning. Pick and wash the lentils. wash. vege-butter or oil for frying. and seasoning. make a batter with the milk. and boil them in enough water to cover them. of tomatoes. 1 lb. Scald and slice the tomatoes. pepper and salt to taste. place the vegetables in a piedish. Cover with a short crust.

of fresh tomatoes or ½ a tinful of tinned ones. roll them into the egg and raspings. 1 dessertspoonful of curry. and fry both in the butter. and potatoes. and press the edges together. 6 oz. beating all well together. moisten the edges. of butter. cut them into slices and place them 29 . and fry the rissoles a nice brown in boiling butter or oil. well beaten. Bake for 15 minutes in a floured tin. Scald and skin the tomatoes. of Allinson fine wheatmeal and 2 oz. and salt to taste. Peel. When tender set them aside to cool a little. turn half over. AND RICE. beat up one of the eggs and add it to the mixture. 1 English onion chopped very fine. Form into rissoles. 1 ounce of butter. and meanwhile make a paste of 6 oz. 6 oz. Add them to the lentils now cooking. chop fine the onion. the whole should be a fairly firm pureé. wash. vegetables. but only just enough to make the mixture keep together. Drain and serve. pepper and salt to taste. Let it cool. 3 eggs. and cut up the mushrooms. Roast the rice in a frying-pan in half of the butter until browned. some breadcrumbs. of lentils. then set it over the fire with 1-1/2 pints of water and the lentils.breadcrumbs. cut into squares of about 4 inches. and serve with brown sauce. picked and washed. If it is too dry. 1 breakfastcupful each of lentils and rice. of mushrooms. LENTIL TURNOVERS. Place some of the lentil mixture in each. When the lentils are quite soft. and cook them in only as much water as they will absorb. 1 lb. also the lemon juice and seasoning. Roll the paste out thin. LENTILS (CURRIED). beat up the second egg. 2 oz. 1 dessertspoonful of lemon juice. Pick and wash the lentils. add a very little milk. of butter or vegebutter and a little water.

also pepper and salt. of lentils. LENTILS (POTTED). and let the lentils cook gently until they have become soft and make a fairly firm purée. FOR SANDWICHES. 1 breakfastcupful of potatoes cut into small dice. ½ lb. 2 oz. When they are done remove the mace and turn the lentils out to get cold. If too dry. 30 . 1 English onion. cut up the rest of the butter in pieces and place them here and there over the breadcrumbs. Chop fine the onion and fry it a nice brown in the butter. adding more water if necessary. of rice. MINESTRA. carrots. scatter breadcrumbs over the top. Bake the savoury for ¾ of an hour to 1 hour. 1 blade of mace. only just covered with water. add a little more water as may be required. of grated Parmesan cheese. 2 oz. and cook all together gently until the rice is soft. 2 breakfastcupfuls of flagolet beans. add the fried onions and tomatoes to the lentils.in a buttered pie-dish. and celery mixed (the latter cut up small). Spread all over the tomatoes. Then use for making sandwiches with very thin bread and butter. and serve. add the rice. Pick and wash the lentils. and salt. pepper and salt to taste. and mix all well. Boil the vegetables in 1 quart of water until quite tender. adding the mace. Before serving add the butter and cheese. of butter. 1 oz. stir them sometimes to prevent burning. add the curry. pepper and salt to taste. and set them over the fire to cook. and salt to the cooked rice and lentils. MUSHROOM CUTLETS. pepper. stir a few minutes. ½ a cupful of tinned tomatoes. onions. of butter. Smooth the curry with 1 spoonful of water. ¼ lb. the eggs.

of butter. and fry them in 1 oz. and fry them and the onion in the butter. cover with a short crust. and cut them into 2 or 4 pieces. MUSHROOM SAVOURY. and cut up the mushrooms. of butter. 1 teaspoonful of mixed herbs. 1-1/2 lbs. 4 ounces of Allinson plain rusks 3 eggs. if necessary add a little milk to make it into a paste. and fry them in the rest of the butter. 2 eggs. 1 teaspoonful of finely chopped parsley. according to their size. dip them in the other egg well beaten. When they have cooked in the butter for 10 minutes add them to the 31 . adding the herbs and seasoning. and place them on the top. ½ teacupful of mashed potatoes. Mix all well in the pie-dish. of butter. 1 oz. MUSHROOM PIE. and cook the mushrooms and onion for 10 minutes with the butter in ½ pint of water. of butter. Crush the rusks and soak in the milk. pepper and salt to taste. Chop up the onion. and cut them into pieces the size of walnuts. wash. Serve with tomato sauce. chop up the onion. 1 small onion chopped fine. of mushrooms. parboil them with 1 pint of water. of mushrooms. 1 small onion. 1 egg well beaten. 1-1/2 lbs. Peel and wash the mushrooms. 1 lb. of potatoes. 2 oz. Mix the mushrooms and onion with the breadcrumbs. add the eggs well whipped. Peel and cut up the mushrooms. 1 Spanish onion. and bake the pie for ¾ of an hour to 1 hour. ½ teaspoonful of herbs. 1 teacupful of breadcrumbs. and pepper and salt to taste. of mushrooms. quarter the eggs. shape the mixture into cutlets.¼ lb. Peel. and turn them into a pie-dish with the water. a little milk. 1 pint of milk. Peel and wash the potatoes. add also pepper and salt to taste. 2 oz. and 3 hard-boiled eggs.

let the mixture cool. keep a little of the paste. line some tartlet tins with Allinson wholemeal crust. potatoes. dry them and cut them into pieces. roll it out. a good deal of liquid will run from the mushrooms. 4 oz. Fry the stalks and eschalots in the butter. pepper and salt to taste. of butter. Pick and wash the mushrooms. of mushrooms. Pour the mixture into a greased pie-dish. 1 lb. then gently cook 32 . remove the stalks. 1 oz. and cut the rest of the butter into bits to be scattered over the mushrooms. and press the edges well together. which let cook in the juice until tender. cover with crust. bake the pie ¾ hour in a moderate oven. of Allinson fine wheatmeal. fill with the mixture.other ingredients. MUSHROOM TART AND GRAVY. and season with pepper and salt. ½ lb. ½ oz. when you line the plate. pepper and salt to taste. and tomato sauce. 3 oz. Serve with green vegetables. ½ lb. of butter. of the butter. Peel and wash the mushrooms and cut them up. and bake the savoury for 1 hour. adding pepper and salt to taste. bake in a moderate oven. melt the butter in the frying-pan and fry the mushrooms and onion in it. 1 small English onion. 4 eschalots chopped very fine. The Gravy. and a little cold water. make pastry with the meal. dredge well with pepper and salt. of butter or Allinson frying oil. line a large plate and heap the mushrooms upon it. stir into it the vermicelli. of mushrooms.—The stalks of the mushrooms. cut this into thin strips and lay them in diamond shape across the pie. 3 bay leaves. chop up the onions very fine. pepper and salt to taste. 1 tablespoonful of vermicelli broken up small. 1 teaspoonful of Allinson cornflour. MUSHROOM TARTLETS.

of butter without browning them. cut it in squares of about 4 inches. and 2-1/2 oz. ½ pint of cream. ONION TART. Roll the paste out. Serve with brown gravy. It will be found beautifully short. 1 oz. return the sauce to the saucepan.them in ¾ pint of water for ½ hour. butter. adding seasoning and the bay leaves. 1 lb. MUSHROOM TURNOVERS. very tasty. 3 eggs. of Spanish onions. and thicken it with the cornflour. and stew them with 1-1/2 oz. strain. folding them in triangular shape. of butter. 4 oz. Press the edges of each square together. 1 lb. and a little water. 3 oz. line with it a baking-tin. When tender let the onions cool. and fry them in the butter for 5 to 10 minutes. pick and wash the mushrooms. Make the pastry of the meal. of English onions. keeping back a small quantity of 33 . of medium-sized mushrooms. mix with them the eggs. of butter. and bake them in a moderate oven for an hour. of butter (or 3 tablespoonfuls of Allinson frying oil). and place as much mushroom on each as it will conveniently hold. 4 oz. of Allinson fine wheatmeal. ½ lb. ½ lb. of Allinson fine wheatmeal. For the pastry. Make the crust in the usual way with cold water. ½ lb. Make a paste with the meal and the rest of the butter. each of medium oatmeal and Allinson fine wheatmeal. pepper and salt to taste. OATMEAL PIE-CRUST. also the seasoning. and more digestible than white flour pastry. well beaten. and the cream. cut them up in small pieces dredge them with pepper and salt. of vege-butter or butter. pepper and salt to taste. Slice the onions.

1 dessertspoonful of thyme. and cream into the paste-lined tin. of wheatmeal. put into a pie-dish. 6 oz. cover with short wheatmeal crust. Chop the onions fine. Slice potatoes and onions. remove the mixture as it begins to set. of butter or oil. Roll or touch with the fingers as little as possible. roll it out. To make a very plain pie-crust use about 2 oz. cut the rest of the paste into thin strips. butter. For the pastry. 2-1/2 oz. add a little soaked tapioca and very little butter. and drain them. This is a Turkish dish. pinching the edges over. and salt.the paste. of butter or a proportionate quantity of Allinson frying oil to 1 lb. ONION TURNOVER. boil them a few minutes in a little water. stew them in the butter for 10 minutes. Serve with gravy. 3 hardboiled eggs. and bake the turnover brown. of tomatoes. place the onions and eggs on it. eggs. POTATO PIE. and a little cold water. 1 Spanish onion. 2 lbs. of potatoes. 3 eggs. 2 medium-sized Spanish onions. pepper. bake the tart in a moderate oven until golden brown. 2 lbs. Eat this pie with green vegetables. 1 oz. POTATO AND TOMATO PIE. 1 34 . adding the seasoning beat up the eggs and mix them well with the onions over the fire. pour the mixture of onions. and mix with milk instead of water. of butter (or Allinson frying oil). and bake 1 hour. flavour with herbs. forming diamondshaped squares. and lay these crossways over the tart. Have ready the pastry made with the meal. 1 oz. pepper and salt. of Allinson fine wheatmeal. fold the pastry over. of vermicelli or sago. stew with a little water until nearly done.

and cut them into pieces. and bake the pie from ¾ of an hour to 1 hour. ½ lb. and let all stew together until tender. Make the crust. of potatoes. add them to the other ingredients. and a little hot milk. Sprinkle in the thyme. and mix all with the potatoes and tomatoes. wash. 1-1/2 lbs. Boil the potatoes in their skins. of the butter. of mushrooms. QUEEN’S APPLE AND ONION PIE. The crust looks better if brushed over with white of egg before baking. ½ teaspoonful of spice. and 1 teaspoonful of Allinson cornflour for thickening. chop up the onion. adding the butter and the vermicelli or sago. stew them gently (without adding-water) with 1 oz. Peel. Mix them with the potatoes in a pie-dish. let cook until the potatoes are about half done.oz. 3 oz. of Spanish onions. the spice and seasoning until quite tender. For the crust. Cook until soft. pepper and salt. 1 Spanish onion. the butter and seasoning. 3 breakfastcupfuls of Allinson breadcrumbs. and mix all the ingredients well. cover the dish with it. of butter. Thicken the liquid with the cornflour. pepper and salt to taste. 3 eggs. 1-1/2 lbs. Add pepper and salt. 2 lbs. and boil in about 1 pint of water. ½ lb. and as much cold water as needed. and cut into pieces the potatoes. of butter. cut into slices the onions and apples. and when nearly soft drain. of butter. peel. and serve. of apples. 2 oz. Mix the breadcrumbs with the 35 . pepper and salt to taste. Quarter the eggs and place the pieces on the top of the vegetables. Meanwhile skin. wash. scald and skin the tomatoes and cut them into pieces also. of Allinson fine wheatmeal. Chop up roughly the onion. POTATOES AND MUSHROOM STEW. and cut into pieces the mushrooms. of butter. boil up. 1 oz. and set both over the fire with 1 pint of water.

well beaten. of the butter. and bake it until lightly brown. a little boiling milk. SAVOURY CUSTARD. place a layer of breadcrumbs in your dish. 2 lbs. then one of tomatoes and so on until full. QUEEN’S TOMATO PIE. place in it first a layer of breadcrumbs. 1 teaspoonful of mixed herbs. QUEEN’S ONION PIE. 2 finely chopped onions. 1 tablespoonful of finely chopped parsley. adding the herbs and seasoning. and bake the pie for 1 hour. then add the parsley. of tomatoes. 3 lbs of Spanish onions. Prepare the breadcrumbs in the same way as for “Queen’s Onion and Apple Pie. and a little hot milk. and enough hot milk to smooth the breadcrumbs. Place the rest of the butter on the top in little bits. butter a pie-dish with ½ oz. 36 . pepper and salt to taste. the onions and seasoning for 10 minutes. 3 oz. and bake 1 hour. 3 breakfastcupfuls of Allinson breadcrumbs. 3 eggs. 3 eggs. of butter. Soak the breadcrumbs with enough hot milk to just moisten them through. of butter.eggs. 1 dessertspoonful of finely chopped parsley. Put the rest of the butter in little bits on the top of the pie. finishing with breadcrumbs. ½ oz. Cut the tomatoes into slices.” place the onions and breadcrumbs in layers as in the previous recipe. finishing with breadcrumbs. of butter. a layer of apple and onion. add the eggs beaten up. and stew them gently with 1 oz. 8 breakfastcupfuls of Allinson breadcrumbs. of butter. repeat this until your dish is full. pepper and salt to taste. Grease a pie-dish. Serve with brown gravy. Stew the onions in 2 oz.

of breadcrumbs. 6 eggs. and fry in butter or oil. 1 teaspoonful of powdered sage. ½ lb. 2 eggs.1 quart of milk. SAVOURY FRITTERS (2). Chop the onions up small and fry them in the butter. Proceed as above. Chop the onion up fine and fry it brown in the butter. Serve with green vegetables and potatoes. Serve with vegetables. pepper and salt to taste. potatoes. of onions. SAVOURY CUSTARD (Another way). Mix well with the hot milk. 6 oz. Heat the milk. 1 oz. add the eggs well beaten. 1 teaspoonful of dried sage. ½ saltspoonful of nutmeg. pepper and salt to taste. 1 large English onion. mix all well. pepper and salt to taste. The remainder of the 37 . 2 eggs. mix the herbs and onion with the custard. Whip up the eggs and mix both ingredients with the breadcrumbs. of butter. Parmesan is the best. add the mashed potatoes. Mix a third of the onions with the breadcrumbs. Form into fritters. dredge with flour. 6 eggs. pepper and salt. of breadcrumbs. ½ a saltspoonful of nutmeg. and seasoning. 1-1/2 oz. 6 oz. 1 quart of milk. and mix the cheese and seasoning with them. and sauce. SAVOURY FRITTERS (1). and mix all well together. then add the sage to them. pepper and salt to taste. 1 tablespoonful each of finely chopped parsley and spring onion. 1 teacupful of mashed potatoes. and bake until set. but any kind of cooking cheese can be used. herbs. and bake in a moderately hot oven until set. pour the mixture into a buttered pie-dish. 12 oz. and fry them a nice brown. meanwhile whip the eggs well. of butter. of grated cheese. or oil a nice brown. form into fritters.

SAVOURY PIE. 4 oz. 1 teaspoonful of powdered mixed herbs. 2 oz. ½ lb. ½ lb. and mix all the ingredients thoroughly in the pie dish. and bake. For the crust 6 oz. herbs. 1 pint of milk. and seasoning. pepper and salt to taste. 1 teaspoonful of herbs. chop up the onions and boil them in a little water until soft. onion. SAVOURY TARTLETS. 1 oz. the rest of the butter and a little cold water. ½ lb. Soak the bread in the milk. Whip up the eggs and add to each egg 1 38 . Pour over the mixture 1 pint of water. of butter. 1 oz. of haricot beans. Make a paste of the wheatmeal. 1 teaspoonful of mustard. grated cheese. SAVOURY PICKLED WALNUT. Butter a piedish with the rest of the butter. 4 oz. 1 lb. Have the beans boiled the previous day. 1 tablespoonful of finely chopped parsley. mix all well. Mash up the pickled walnuts. pepper and salt to taste. cut up the eggs. eggs and seasoning. of butter. 6 oz. and let it cook for 1 hour in the oven. of Allinson fine wheatmeal. place them in a pie-dish. of tomatoes. and bake the pie 1 hour in a moderate oven. 4 eggs. cover the vegetables with it. 4 pickled walnuts and the vinegar to taste. Serve with apple sauce. slice the tomatoes. 1 gill of cream. of fine wheatmeal. dissolve part of the butter on the stove and add both to the other ingredients. adding the herbs. of butter. add the parsley. of parboiled potatoes. 1 grated English onion. of butter. ½ lb. cut the potatoes in small dice. 3 eggs. of Allinson bread.onions place round the fritters on the dish. and 2 oz. of butter. 2 hardboiled eggs. of onions. pour in the mixture. pepper and salt to taste.

dessertspoonful of water. Dissolve the mustard in a little water; mix this, the cheese and seasoning with the eggs. Heat the butter in a frying-pan, and when boiling stir in the eggs and cheese mixture, stirring it with a knife over the fire until set. Turn the mixture into a bowl to cool. Meanwhile have ready the paste for the pastry. Rub the butter into the flour, add enough water to make it hold together, mixing the paste with a knife. Roll it out thin, line small patty pans, fill with the egg and cheese mixture. Moisten the edges of the paste in the patty pans, cover with paste, and press the edges together. Bake the little tartlets in a moderately hot oven until done; they will take from 15 to 20 minutes. SPAGHETTI AUX TOMATOES. 1 lb. of spaghetti, the strained juice of one tin of tomatoes, 1 oz. of butter, pepper and salt. Mix the tomato juice with 1 pint of water and let the liquid come to the boil, throw in the spaghetti, taking care to keep the contents of the saucepan boiling fast; add the butter and seasoning, and cook until tender; time from 15 to 20 minutes. Serve very hot with grated cheese. SPANISH ONIONS (Stewed). Cut up lengthways as many onions as may be required, according to number in family. Set them over a fire in a saucepan with a piece of butter the size of a walnut, and 1 teacupful of water; let them stew gently for 1-1/2 hours, when there will be a lot of juice boiled out of the onions. Chop fine a handful of parsley, thicken the liquid on the onions with some Allinson fine wheatmeal, add pepper and salt; let the onions simmer a few minutes longer, then mix the parsley with them, and serve at once with squares of toast. This is a very nice dish for the evening meal.

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SPANISH ONIONS AND CHEESE. This is a very savoury dish and suitable for an evening meal. 1 lb. of Spanish onions, 4 oz. of cheese, a few breadcrumbs, pepper and salt to taste, and 1 oz. of butter. Peel and slice the onions thinly and grate the cheese. Arrange the onions in a pie-dish in layers, sprinkling cheese and a little pepper and salt between each layer. Finish with the cheese, scatter breadcrumbs on the top, cut up the butter into bits and scatter it over the breadcrumbs. Pour a small teacupful of water into the pie-dish, and bake about 2 hours. This is nice eaten cold as well as hot. SPANISH ONIONS AND WHITE SAUCE. Choose as many onions of equal size as are required and boil them whole in plenty of water until tender; the time necessary being about 2 to 2-1/2 hours. Then drain them, keeping the water they were boiled in as stock for soup or stew. Make the sauce as follows: ½ pint of milk, 1 oz. of butter, 1 heaped teaspoonful of cornflour, pepper and salt to taste. Boil the milk with the butter and seasoning, and thicken it with the cornflour. Boil the sauce up again and pour it over the onions, which should be ready on a hot dish on slices of toast. SPANISH STEW. 2 lbs. of potatoes, 1 lb. of Spanish onions, 1 lb. of tomatoes, 2 oz. of vermicelli, ½ pint of milk, 1 oz. of butter, pepper and salt. Cut up into dice the potatoes and onions, and stew them with the butter and very little water; when they are tender, add the tomatoes cut in slices, and cook the vegetables 10 minutes longer. Add seasoning, the milk and vermicelli, and a little more water if necessary; let the whole simmer for another 10 minutes, and serve.

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SPINACH DUMPLINGS. 2 lbs. of spinach, 3 eggs, 1 oz. of butter, 2 finely chopped onions, juice of ½ a lemon, pepper and salt, and some Allinson fine wheatmeal. Pick and wash the spinach, boil it with the onions without water until quite tender; drain it dry, chop the spinach fine, and mix it with the eggs well beaten, the lemon juice, butter, and seasoning. Add as much of the meal as necessary to make the mixture into a soft paste. Form into balls, flour them, drop them into boiling water, and boil them 5 to 10 minutes; serve with potatoes and gravy. STEWED MUSHROOMS. 1 lb. of mushrooms, 1 small English onion, 1 oz. of butter, 1 dessertspoonful of Allinson cornflour, ½ pint of milk, ½ pint of water, pepper and salt to taste. Peel, wash, and dry the mushrooms—if big, quarter them—chop fine the onion, and fry both in the butter for 10 minutes. Add the water, milk, and seasoning, and let it all simmer for 20 minutes; thicken with the cornflour, boil up and serve with curried or plain boiled rice. STUFFED SPANISH ONIONS WITH BROWN SAUCE. 4 good-sized Spanish onions, 1 breakfastcupful of Allinson breadcrumbs, an egg, 1 teaspoonful of powdered dry sage, or a dessertspoonful of minced fresh sage, pepper and salt to taste, and 2 oz. of butter. Boil the onions for 20 minutes and drain them. 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. Chop up finely the part removed, mix it with the breadcrumbs, the sage, pepper, and salt.

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Beat up the egg, melt 1 oz. of the butter, and mix with the breadcrumbs, and stuff the onions with the mixture. Replace the slices cut off the tops of the onions, and tie them on with white cotton. Place the onions in a pie-dish or deep tin, put the rest of the butter on the top of the onions, cover them up, and bake them until quite tender. Have ready the brown sauce, remove the threads of cotton, and pour the sauce over the cooked onions. SWEET CORN FRITTERS. ½ tin of sweet corn, 2 eggs, ½ pint of milk, ½ oz. of Allinson fine wheatmeal, pepper, and salt, ½ saltspoonful of nutmeg, and some oil or butter. Make a batter of the meal, milk, and the eggs well beaten, adding the seasoning and the sweet corn. Have some oil (vegebutter) boiling in the frying-pan, drop spoonfuls of the batter into the boiling fat, and fry the fritters a golden brown. Serve with slices of lemon or tomato sauce. TOMATO PIE. 1-1/2 lbs. of tomatoes, ½ lb. of onions, 1 oz. of butter, 2 oz. of vermicelli, 2 hard-boiled eggs. For the crust, 8 oz. of Allinson fine wheatmeal, 3 oz. of butter. Cut up the potatoes and onions into dice, and parboil them in 1 pint of water, adding the butter and seasoning. Turn them into a pie-dish, add the tomatoes and eggs cut in slices, mix all the ingredients, and add the vermicelli broken up small. Make a paste with the meal, butter, and a little cold water, cover the pie with the crust, and bake for 1 hour. TOMATO TORTILLA. 1 lb. of tomatoes, 1 oz. of butter, 4 eggs, pepper and salt to taste. Scald, skin, and slice the tomatoes. Melt the butter in a frying-pan.

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Serve on hot buttered toast. meal. keep stirring until the mixture has thickened. ¾ pint of milk. 43 . 4 large tomatoes. parsley. This mixture can also be used cold for sandwiches. pepper and salt. pepper and salt to taste. place a bit of butter on each. pour the sauce over. Make a small opening in the tomato and take out the seeds with a teaspoon. 1 teaspoonful each of finely chopped parsley. of butter. and stew in the butter until quite tender and until a good deal of the liquid has steamed away. bake 1-1/2 hours. 1 breakfastcupful of breadcrumbs. 3 oz. pepper and salt. 1 dessertspoonful of Allinson fine wheatmeal. and a little butter to taste. TOMATOES AND ONION PIE.Add it to the tomatoes with seasoning. 1 oz. and bake the tomatoes 15 minutes. 8 medium-sized tomatoes. 1 oz. Cut tomatoes and Spanish onions in slices. When the tomatoes are baked. mint. place them on hot buttered toast. Bake the tomatoes in a tin with the butter and a dredging of pepper and salt. cover with wholemeal crust. put them into a tin. add a little soaked tapioca. adding the egg well beaten. pour ½ a teacupful of water in the tin. 1 egg. Make a stuffing of the breadcrumbs. Put in sufficient water to make gravy. of Parmesan cheese. and seasoning. put into a pie-dish in alternate layers. Whip the eggs and stir them into the cooked tomatoes. and eschalot. and cheese. and eschalots. mint. TOMATOES À LA PARMESAN. eat with baked potatoes and bread. fill the tomatoes with the stuffing. Make a sauce with the milk. and serve hot. of butter. TOMATOES AU GRATIN. seasoning it with a little cayenne pepper if handy.

pour the vegetables into a pie-dish. Bind with beaten eggs. lentils. stew them in the butter and 1 pint of water until nearly tender. and serve with brown sauce. salt. each of tomatoes. When cooked. cut them in pieces not bigger than a walnut. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables. VEGETABLE PIE (1). add water to make gravy if necessary. of butter. cover with a crust. and steam for 2 hours. 44 . carrots. sprinkle in the sago. and green peas all mixed. Beat the eggs up and mix all the ingredients well together. 1 teaspoonful of mixed herbs. and mixed herbs. VEGETABLE PIE (2). Boil till soft. nutmeg. ½ lb. pepper and salt to taste. carrots. onion. carrots. scald and skin the tomatoes. potatoes. and fry the balls in vege-butter or oil till golden brown. VEGETABLE MOULD. These are an excellent addition to stews. Turn out. and mash up together equal quantities of potatoes. 2 oz. Fill in the mixture. butter a mould. add the pepper and salt and the mixed herbs. and haricot beans. 2 ditto of parboiled finely cut turnips. and season nicely with pepper. cover with the lid or tie a cloth over it. 3 hard-boiled eggs. dip in frying batter. turnips. vegetable marrow. turnips. 1 tablespoonful of sago. and bake until it is brown.VEGETABLE BALLS. 2 eggs. 2 breakfastcupfuls of mashed potatoes. and pepper and salt to taste. 1 teaspoonful of mixed herbs. Prepare the vegetables. celery.

and serve. 2 good sized tomatoes or a cupful of tinned ones. VEGETABLE STEW. cooked haricot or kidney beans.½ lb. and cut the rest of the butter in bits. Well butter a shallow tin. pour in the batter. These vegetable pies can be varied according to the vegetables in season. pepper and salt to taste. YORKSHIRE PUDDING. and season it. To use half each of Allinson breakfast oats and wheatmeal will be found very tasty. Wash and prepare the vegetables. 2 hardboiled eggs. and seasoning. Serve with vegetables. Fry 2 Spanish onions in 2 oz. 1 oz. scald and skin them. potatoes. add water if more is required for the pie to have sufficient gravy. pepper and salt to taste. 1 teaspoonful of mixed herbs. Thoroughly beat the eggs. potatoes. ½ lb. cut them into pieces the size of nuts. 1 pint of milk. and bake it ¾ hour. pour the whole into a pie-dish. 1 small cauliflower. then add 3 turnips. of Allinson fine wheatmeal. if fresh tomatoes are used. and 1 pint of water. of butter. 2 carrots. sprinkling the sago between the vegetables. onions. and cover all with a crust. then mix a tablespoonful of Allinson fine wheatmeal with ½ pint of milk. Scatter them over the batter. green peas. and vermicelli or tapioca substituted for the sago. Let all the vegetables stew gently with the butter and 1 pint of water until they are nearly tender. add the herbs. French beans may be used. make a batter of them with the flour and milk. turnips. and sauce. 4 eggs. cut up the eggs in quarters. lentils. of butter. each of carrots. place the pieces on the top of the vegetables. 45 . of butter. a little white celery. Add to the stew. Allow all to stew for 2 hours. 1 dessertspoonful of sago. 1 oz.

2 oz. That which is slightly yellow is to be preferred to the white. breadcrumbs. so that when the macaroni is done. ground cob nuts. turn into a buttered bread tin and steam 2-1/2-3 hours. 6 oz. or in milk and water. From 2 to 4 oz. a little salt may be added by those who use it. and must therefore always be eaten with green vegetables. macaroni is slightly constipating. and care should be taken to use just enough water to cook it in. 1 small onion chopped very fine. as it contains valuable nutritive material. 4 eggs.. 1 good pinch of mixed herbs. as the latter is usually poorer than the former in mineral salts and flesh-forming substances. As the coarser particles of the bran have been taken away. butter (oiled). which contains more flesh-forming matter than butcher’s meat. but the meal left is still very rich in flesh-forming matter. MACARONI Macaroni is one of the most nutritious farinaceous foods. and enough milk just to smoothly moisten the mixture. pepper and salt to taste.NUTROAST. Macaroni takes from 20 minutes to 1 hour to cook. or fruit. It may be cooked in plain water. little or no fluid may be left. turn out and serve with brown sauce. Macaroni should always be boiled before being made into various dishes. In the manufacture of macaroni some of the bran is removed from the flour. according to the kind used. &c. onions. 1 lb. may be regarded as the 46 . but if any does remain it should be saved for sauce. stock for soup. Mix all the ingredients thoroughly. It is made from Italian wheat.

The Genoa macaroni takes longer. When soft add seasoning. the thin spaghetti kind is done in from 47 . and serve. and place them here and there on the top. Boil the macaroni in slightly salted water until soft. onion. and if desired. ½ lb. Then place a layer of it in a pie-dish. 2 oz. or baked potatoes. Eat with vegetables and tomato sauce. and repeat the layers of macaroni and cheese. MACARONI (Italian).amount to be allowed at a meal for grown-up persons. of grated cheese. 3 oz. Bake it in a moderately hot oven until brown. the cheese. Beat the eggs well in the dish in which the macaroni is to be served. 1 tablespoonful of finely chopped parsley. and the breadcrumbs. and the parsley. 8 oz. dust with pepper. pepper and salt to taste. some breadcrumbs. pepper and salt to taste. or fried onions. Macaroni requires from 25 minutes to ½ an hour cooking. use Naples macaroni. and 1 oz. Cut the butter in pieces. of macaroni. to which the butter has been added. or parsley sauce. of butter. with grated cheese. If neither spaghetti nor vermicelli are handy. pour over the mixture of macaroni and other ingredients. Boil the macaroni till tender in 2 pints of water. finishing with a sprinkling of cheese. of grated cheese. 2 eggs. caper. sprinkle some of the grated cheese over it. mix all well with the eggs. ½ lb. of butter. A very simple nourishing and satisfying meal can be made from macaroni plainly boiled. MACARONI CHEESE. it may be eaten with any kind of vegetables. For those who have a weak digestion plain boiled macaroni with grated cheese added at table is better and lighter. of spaghetti or vermicelli.

3 oz. MACARONI CREAM. of cheese. Boil the macaroni until tender in only as much water as it will absorb. 2 oz. 1 oz. The Italian paste is mostly used as an addition in clear soup. 1 tablespoonful of finely chopped parsley. RICE In many households it seems a difficulty to get rice cooked properly. ½ a saltspoonful of grated nutmeg. 1 finely chopped onion. of grated cheese. 6 oz. of butter. Gruyère. the grated rind of 1 lemon. grate some more cheese over the top. cornflour. MACARONI SAVOURY. pulpy mass. pepper and salt to taste. or Canadian cheese). Bake the savoury for 1 to 1-1/2 hours. 1 teaspoonful of Allinson cornflour. of boiled macaroni. of Allinson fine wheatmeal. of butter. Macaroni should be thrown into boiling water and be kept boiling. ¾ pint of milk. and let the macaroni brown in the oven.15 to 20 minutes. that is having all the grains separate. pepper and salt to taste. of macaroni. and meal. ½ oz. ¾ pint of milk. 3 eggs. pour it into a buttered pie-dish. cut up the butter in pieces and spread them on the top. mix into it all the other ingredients. eggs. 4 oz. and vermicelli and Italian paste are done in a few minutes. Make a batter of the milk. Make a sauce of the milk. and cheese (you can use Parmesan. To cook it in a large saucepanful of 48 . 4 oz. which is certainly not appetising. pour the sauce over it. Cut the macaroni in small pieces. as the pipes or pieces otherwise stick together. Place the macaroni in a pie-dish. Very often it comes to table in a soft.

the rice will take from 15 to 20 minutes’ cooking only. the butter and salt. 1 quart of cold water. mix 1 pint of cold water with the curry powder. Do not allow it to get very soft. Wash the rice. 1 oz. HOW TO COOK. and 1 oz. of good rice. salt to taste. adding the butter and seasoning. ½ lb. and salt. 1 quart of water. of Patna rice. and set the rice over the fire with it. butter. CURRIED RICE AND TOMATOES. put this over the fire with the rice. for a great deal of the goodness of the rice is thrown away. stirring it a little to prevent the rice from sticking to the saucepan. The following recipe will be found thoroughly reliable and satisfactory. of butter. of butter. 1 dessertspoonful of curry. This will 49 . Let the rice come to the boil slowly. Wash the rice. It will be sufficiently cooked in 15 to 20 minutes and each grain will be separate. not stirring it again. set it on the side and let it just simmer. and salt to taste. When the rice boils. Rice should not be cooked too soft. of Patna rice. RICE. 1 lb. mix the curry with the proper quantity of water. only just cooked through. Let it come to the boil gently. 1 dessertspoonful of curry powder. When all the water is absorbed. cover it with a piece of buttered paper. 1 lb. and stir it a few times to prevent it sticking to the saucepan. Cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed. CURRIED RICE. salt to taste. serve the rice. 1 oz. of butter. Wash the rice and set it over the fire with 1 quart of cold water. and let it cook very gently. When the rice boils.water which is then drained away is very wasteful.

Place the rice in the centre of a hot flat dish. remove them from the water. 2 oz. 3 tomatoes. PORTUGUESE RICE. SAVOURY RICE (Italian). serve in a vegetable dish with the grated cheese sprinkled over. 1 oz. Bake them from 15 to 20 minutes. salt. place the rice over the fire with 1 pint of water. tomatoes. herbs. Boil whole onions in water until done quite through. salt. Peel and slice the onions and tomatoes and fry them in the butter for 15 minutes. put the tomatoes round it. ½ teaspoonful of herbs. and place little bits of butter on each tomato. of butter. 3 medium-sized onions. RICE AND ONIONS. and seasoning. pepper. pour the liquid over the rice. and let all cook until the rice is quite soft. RICE AND LENTILS. serve. pepper and salt to taste. 50 . pour over the stewed onions and lentils. and a little butter. Rice cooked this way will have all the grains separate. dust them with pepper and salt. 1 teacupful of rice. and serve. serve with the onions and eat with a green vegetable. Boil the rice as above. Wash the tomatoes and place them in a flat tin with a few spoonfuls of water. until well done. add the onions.take about 20 minutes. of grated cheese. and eat with green vegetables. Put the rice on a dish. pepper and salt. and put in it washed rice with a little pepper. of tomatoes and a little butter. and butter. stew Egyptian lentils with chopped onions. according to the size of the tomatoes and the heat of the oven. For the tomatoes proceed as follows: 1 lb. When done.

There are various stuffings which can be used instead of the onions—fried mushrooms chopped up. saffron. butter. Fry the onions and tomatoes in butter until well browned. 6 onions. Serve with cheese grated over. 1 lb. 1-1/2 pints of vegetable stock. Serve with gravy. of Spanish onions. 1-1/2 cupfuls of rice. butter. Form the cold rice into balls. OMELETS CHEESE OMELET. 51 . 6 tomatoes. When all have boiled slowly for 20 minutes. and with the thumb of the right hand hollow them sufficiently to admit of their receiving a stuffing of fried onions. and fry them in boiling oil a light brown. 4 tablespoonfuls of grated cheese (Parmesan or other cheese). 1 oz. of butter. then add the cheese. 1-1/2 pints of milk. &c. Boil the rice with water as above. 1 teacupful of raspings. dip them in the eggs beaten up and then in the raspings. Allinson’s oil for frying. ½ lb. of Patna rice. 2 eggs. close them again carefully. and seasoning.1 breakfastcupful of rice. of butter. mix all well. Boil the rice in the milk until soft. SAVOURY RICE CROQUETTES. and add the rice. some olives chopped fine and mixed with hard-boiled yolks of eggs. herbs and seasoning. a pinch of saffron. SPANISH RICE. then place them with the seasoning into the cold stock. pepper and salt to taste. Meanwhile chop the onions up fine and fry them brown in the butter. 1 oz. and turn it out to get quite cold. the rice should have absorbed the stock. and serve.

add to them the water and seasoning. beat up the eggs and add them. and soak them in the egg and milk. 3 eggs. pepper and salt to taste. and 1 oz. of grated cheese. pour the mixture into it. 2 tablespoonfuls of grated cheese (Gruyère or Parmesan). 3 eggs. and mix them with the milk. Pass a heated salamander or coal-shovel over the top of the omelet. Butter a piedish. 4 eggs. Serve hot or cold. Add the cheese. cut the rest of the butter in little pieces. 2 oz. 3 tablespoonfuls of cut boiled French beans. of grated cheese. 1 pint of milk. of butter.4 slices of Allinson bread toasted. FRENCH BEAN OMELET. Bake the savoury for 1 hour or a little longer until well set. let the omelet cook a little longer. some vege-butter or oil for frying. scatter the cheese over it. 52 . Dissolve half of the butter and mix it with the other ingredients. and let it fry over a gentle fire. ½ a teacupful of milk. the cheese and seasoning to the meal and milk. 1 oz. and seasoning. of butter. and mix it lightly with the yolks. When it has risen. 1 dessertspoonful of Allinson fine wheatmeal. and fry the omelet in boiling butter or Allinson frying oil. pour in the mixture. mix thoroughly with the beans. pepper and salt to taste. Beat up the eggs. Beat the yolks of the eggs. FRENCH OMELET WITH CHEESE. ¼ lb. fold over when the top is still creamy. 1 saltspoonful of nutmeg. crush the toast or rusks with your hands. Meanwhile have the butter boiling hot in an omelet pan. whip the whites of the eggs to a stiff froth. or Allinson rusks. and scatter them over the top. 3 dessertspoonfuls of water. and serve immediately. nutmeg. pepper and salt to taste. Smooth the meal with the milk.

½ a gill of milk. turnips. 11/2 oz. and mix it with the soaked bread. &c. 1 breakfastcupful of cold boiled vegetables. some sandwich mixture you wish to use up. and fry as an omelet. 1 pint of milk. beat the eggs well. and pepper and salt to taste. OMELET HERB. Fry the mixture as an omelet in boiling butter. 1 good tablespoonful of finely chopped parsley. of butter. Soak the bread. parsley. 1 dessertspoonful of finely chopped parsley. of butter. and mix them with the 53 . add the vegetables and seasoning. ½ a saltspoonful of nutmeg. 1 tablespoonful of Allinson fine wheatmeal. potatoes. and bake. Add the herbs. for instance. of boiled cold macaroni. Beat the eggs and milk well together. Serve with sauce. and seasoning. and mix all well. rub the meal smooth with it. 4 eggs. 1 oz. pour the mixture into it. 3 oz. 1 teaspoonful of dried mixed herbs. pepper and salt. and mix the lentils and eggs smooth. pepper and salt to taste. 4 slices of Allinson bread. minced fine (green peas. Cut the macaroni into little pieces. fry the onion in 1-1/2 oz. proceed as follows: To 1 teacupful of boiled lentils take 3 well-beaten eggs. and a little nutmeg to taste. 1-1/2 oz. OMELET LENTIL.). 3 eggs. pepper and salt to taste. It you have any cold boiled lentils. 3 eggs. of butter. Add 1 dessertspoonful of water to each egg. 2 oz.GARDENER’S OMELET. carrots. OMELET MACARONI. Butter a pie-dish with the rest of the butter. 1 finely chopped English onion. of grated cheese. of butter.

Whip the eggs up. cheese. breadcrumbs. then rub smooth. and 1 54 . bake them in a pie-dish with the butter and seasoning. 4 medium-sized English onions. 1 oz. Peel and slice the onions. the grated rind of ½ a lemon. OMELET ONION. and nutmeg. Whip the whites of the eggs to a very stiff froth. Serve immediately. beat up 1 egg. of butter. and fry the omelet with the butter in a large frying-pan. 1 dessertspoonful of potato flour. Mix the whole together. OMELET SOUFFLÉ (SWEET). of butter. Put the mixture into a greased pie-dish. Add the seasoning. and bake in a moderately hot oven. of butter. of powdered sugar. pepper and salt to taste. or until done. 3 oz. grate 1 onion. until quite soft. Beat the yolks of the eggs for 10 minutes with the sugar and lemon rind. and bake the Soufflé in a moderately hot oven from 10 to 15 minutes. 1-1/2 oz. and add a few flavouring herbs. and pepper and salt to taste. and the baked onions. mix it with the other ingredients. 4 eggs. Eat with vegetables and potatoes. mix them with the milk. OMELET SAVOURY. of Allinson breadcrumbs. 3 oz. place a few small pieces of butter on the top. OMELET SOUFFLÉ. pour the mixture into a wellbuttered pie-dish or cake tin. Soak Allinson wholemeal bread in cold milk and water until soft. 4 eggs. mix all well. put in a pie-dish. and bake about ½ hour. 4 tablespoonfuls of milk. of sifted castor sugar. 1 oz. parsley.macaroni. Serve with tomato sauce. 6 eggs. 2 oz.

beat the whites of the eggs to a stiff froth. add these to the other ingredients. and fry the omelet over a gentle fire. and serve immediately with a little castor sugar sifted over it. of butter. pour the mixture over the breadcrumbs. 2 oz. When tinned tomatoes are used the juice may be made hot and the bread soaked in it instead of in milk and water. 3 eggs. Put the yolks of the eggs into a large basin. but without the addition of flavouring herbs. OMELET TOMATO (1). 1 large Spanish onion. OMELET TRAPPIST. Stew the finely chopped onions in the butter for 20 minutes in a covered-up saucepan. and turn the mixture into one or more wellbuttered shallow tins. and orange water. When it begins to set round the sides shake it very gently from side to side. This is made in almost the same way as the savoury omelet.dessertspoonful of orangeflower water. Meanwhile beat the butter in the omelet pan. Set it in the oven for about 10 minutes. mix all up thoroughly. pepper and salt to taste. add the eggs well beaten. add pepper and salt. 1 lb. 2 average-sized tomatoes are cut up fine. Let all simmer for 20 minutes. OMELET TOMATO (2). of breadcrumbs. and beat all well with a wooden spoon for 10 minutes. and turn the omelet neatly out on a buttered dish. add the sugar. ½ lb. and mixed with the ingredients given above. 55 . when boiling pour the mixture into it. and mix them lightly with the other ingredients. cut the tomatoes up. potato flour. of tomatoes. Bake the omelet in a quick oven for 10 to 15 minutes.

add the lemon juice and the whites of the eggs whipped to a stiff froth.4 oz. spread the mixture in it. add the eggs well beaten. 56 . and sugar. and fry the omelet till lightly browned. of butter. the size of the dish on which it is to be served. the milk. beat the eggs well. Whip the yolks of the eggs well. 2 oz. Serve immediately with sugar sifted over it. 2 oz. Fry a pale golden colour. sugar to taste. pepper and salt to taste. and ½ a teacupful of new milk. 3 eggs. Melt the butter in an omelet pan. and serve immediately. half the butter melted. 5 eggs. Spread some jam on the omelet. Just before frying the omelet. 4 eggs. SWEET OMELET (2). of butter. and turn it on to a hot dish. stir in the sugar. Smooth the wheatmeal with the milk. 2 eggs. ½ teaspoonful of powdered herbs. adding the grated rind of the lemon. SWEET OMELET (3). Moisten the breadcrumbs with the milk. some raspberry and currant jam. and mix with the other ingredients. 2 tablespoonfuls of water. SWEET OMELET (1). ½ pint of new milk. Make the rest of the butter boiling hot in an oval omelet pan. and pour the mixture into the hot butter. 1 tablespoonful of castor sugar. 1 oz. 1-1/2 oz. ½ gill of boiling milk. Mix all well and smoothly. the herbs and seasoning. Melt the butter in the frying-pan. cinnamon and sugar to taste. of fine breadcrumbs. and fry till lightly browned. Sift sugar over it. and fry the omelet a golden brown both sides. and 1 teaspoonful of Allinson fine wheatmeal. of butter. of butter. 1 lemon. Make the butter boiling hot in a frying-pan.

and serve at once. Spinach is a vegetable which English cooks rarely prepare nicely. Most of these vegetables are very nice with a white sauce. this is drained off when they are tender. &c. cauliflower. VEGETABLES GREEN VEGETABLES (General Remarks). The English way of boiling them is not at all a good one. Brussel sprouts. the Continental way of preparing it is as follows: The spinach is 57 . The inside of the omelet should remain creamy. parsnips. There are a number of recipes in this book giving savoury ways of preparing them. A much better way for all vegetables is to cook them in a very small quantity of water. and adding a small piece of butter (1 oz. In the case of vegetables like asparagus. A great number of them.double it. and the vegetables then served. can be prepared this way. Green vegetables are generally boiled in a great deal of salt water.. turnip-tops. of greens) and a little salt. to 2 lb. as they are prepared very much alike everywhere in England. Scotch kail. such as Cabbages. When the greens are tender.. as most of the soluble vegetable salts. are lost through it. sea kale. artichokes. carrots are particularly pleasant with parsley sauce. this should be saved as stock for soups or sauces. I have not given recipes for the cooking of plain greens. which cannot always be stewed in a little water. &c. carrots or celery. Savoys. which are so important to our system. and I will now make a few remarks on the cooking of plain vegetables. any water which is not absorbed should be thickened with a little Allinson fine wheatmeal and eaten with the vegetables.

or a few very finely chopped eschalots and some of the juice previously strained. should be treated exactly as spinach. or vege-butter. smoothed in 1 or 2 tablespoonfuls of milk. This makes them mealy and more palatable. parsnips. Potatoes also require a good deal of care. or steamed with or without the skins. I may just mention that Scotch kail. they should be turned occasionally. When peeled. for instance. This is not a very hygienic way of preparing potatoes. or the skins be cracked in some way. is added to bind the spinach with the juice. when quite tender it is strained. ARTICHOKES À LA SAUCE BLANCHE. and serve it with slices of hard-boiled egg on the top. When the spinach is cooking a little Allinson fine wheatmeal. Any way of preparing greens is better than boiling them in a large saucepanful of water and throwing this away. &c. an onion cooked with it greatly improves the flavour. they should be placed over the fire after the water has been strained. turned on to a board. swedes. with a little salt.cooked without water. after being boiled in a little water. Scotch kail. in order that they should brown evenly. 58 . sprouts. otherwise they very soon become sodden. and chopped very finely. From a health point of view they are best baked in their skins. A good many vegetables may be steamed with advantage. a little nutmeg. is to peel them and bake them in a tin with a little oil or butter. A very palatable way of serving potatoes. cabbage. potatoes are plainly boiled. then it is returned to the saucepan with a piece of butter. and is most delicious in that way. Potatoes which have been baked in their skins should be pricked when tender. the potatoes should be lightly shaken to allow the moisture to steam out. cook it a few minutes longer. turnips.

and dish on to rounds of toast with the points to the middle. Set it over the fire with ½ pint of water. 2 oz. of Allinson fine wheatmeal. of artichokes. and then shred it up fine. and serve the same with sauce as above. 1 tablespoonful of Allinson fine wheatmeal. ASPARAGUS (BOILED). Make a sauce of the milk and meal with seasoning.2 lbs. Peel the artichokes. juice of ½ a lemon. The salt is added because it kills any insects which may be present. add a little salt. 1 oz. CABBAGE. ARTICHOKES À LA PARMESAN. when the sauce has thickened. pepper and salt to taste. Take them out of the water as soon as they are tender. of grated Parmesan or any other cooking cheese. cut them into slices ½ an inch thick and place them on a dish. 1 egg. Proceed as in the recipe for “Celery à la Parmesan. and cut them all the same length. remove it from the fire. cut the cabbage in four pieces lengthways. juice of ½ a lemon. Remove the outer coarse leaves. and serve. Wash the cabbage as often as is necessary in pure water after this to clean it and remove the salt. and put them into cold water as they are done. 2 lbs. and boil them in water until tender. of artichokes. Tie them up into bundles. and well wash the pieces in salt water. ¾ pint of milk. Serve with them rich melted butter in a tureen.” add the cheese to the sauce. ¾ pint of milk. cover with boiling water. 1 egg. Scrape the white parts of the stalks quite clean. Now put them into a saucepan. pour it over the artichokes. beat up the egg with the lemon juice and add both to the sauce. 59 . 1 oz. and boil gently and steadily for 20 to 30 minutes.

Put it into salt water to force out any insects in the cauliflower. then slice them and place them in a saucepan. ½ pint of milk. or water if milk is not handy. boil it in water for 10 minutes. the liquid can be thickened with a little fine wheatmeal. Pour the sauce over the carrots. boil it up.of butter. smooth this with a little milk. and serve with white sauce. 1 egg. put it aside to cool a little. strew it well with some of the breadcrumbs. CARROTS WITH PARSLEY SAUCE. and let them simmer for ten minutes. CELERY (ITALIAN). drain it and put it into the stewpan with the milk. a dash of pepper. 60 . Scrub and wash as many carrots as are required. pepper and salt. After soaking. Cook them in a little water or steam them until quite tender. Simmer the celery gently until tender. Trim the cauliflower. Butter a shallow dish. Let it cook very gently for 2 hours. pepper and salt to taste. sprinkle the rest of the breadcrumbs over the top. and serve. when it is quite tender. Make a white sauce as directed in the recipe for “Onions and white sauce. and bake the celery until brown. of butter. cutting away only the bad and bruised leaves and the coarse part of the stalk. wash it well in fresh water and boil quickly until tender. 2 heads of celery. ½ oz. Serve very hot with baked potatoes. CAULIFLOWER WITH WHITE SAUCE. put the butter over it in little bits. 1 cupful of breadcrumbs. and add the egg well beaten. and pour in the celery.” and stir into it a handful of finelychopped parsley. and a very little salt. butter. Cut up the celery into pieces. 1 oz.

and last add the grated cheese and seasoning. 2 or 3 heads of celery (according to quantity required). and serve very hot. Tie the leeks in bunches and steam them until tender. Make a white sauce as for the cauliflower. which will take about 1-1/2 hours. 1 dessertspoonful of flour. saving them for flavouring soups or sauces. pepper and salt to taste. add the thickening and the milk. of butter. thicken it with the cornflour smoothed first with a spoonful of water. and let the celery steam for 1-1/2 hours. leaving it in long pieces. Remove the coarse part of the green stalks of the leeks. Boil the milk with the butter. 1 oz. Prepare the celery as in previous recipe. of butter. Add a little pepper and salt. the butter and seasoning. 1 dessertspoonful of Allinson cornflour. CELERY (STEWED) WITH WHITE SAUCE. If the leeks are gritty cut them right through and wash them well.CELERY (STEAMED) WITH WHITE CHEESE SAUCE. Have ready some Allinson plain rusks on a flat dish. LEEKS. which consists of a large saucepan over which is fitted a perforated top. Let cook gently until the celery is quite tender. pepper and salt to taste. 1-1/2 oz. and serve. and place it in a vegetable steamer. and if necessary use a brush to get out the sand. which will take about 1 hour. Let all gently simmer for a few minutes. 2 oz. For the sauce you need: 1 pint of milk. Put the leeks on 61 . wash well and cut up in pieces about 3 inches long. Remove the outer hard pieces from the celery. of grated cheese. ½ pint of milk. stirring it until the cheese is dissolved. let the sauce simmer. Set over the fire with ½ pint of water. place the celery on it. pour the sauce over.

½ teaspoonful of herbs. season with pepper and salt. Melt the butter in a frying-pan. and bake 62 . then stir in the yolk of egg with the lemon juice. 2 lbs. ONION TORTILLA. pepper and salt to taste. of mushrooms. Peel as many onions as are required. Thicken with the cornflour. and fry the whole a light brown on both sides. and serve. Eat with wholemeal toast. This is very savoury. 1 oz. beat the eggs. 3 eggs. or half that quantity on small ones. 1 lb. ½ pint of water. and stew the onions for 20 minutes. or oil. juice of ½ a lemon. and wash them in water with a dash of vinegar in it. Peel and clean the mushrooms. and seasoning. of butter. 2 oz. of butter or oil. and serve. of butter. and put in a baking-dish with ½ oz. pour the sauce over them. have the water and butter ready in a saucepan with the herbs. dust them over with pepper and salt. slice the onions. and fry them a nice brown in the butter.pieces of dry toast on a flat dish. add them to the onions. making an incision crossways on the top. pepper and salt to taste. MUSHROOMS (STEWED). 1 lb. Then add enough water to make gravy. ½ saltspoonful of nutmeg. the yolk of 1 egg. of butter on each large onion. vege-butter. of Spanish onions. add pepper and salt. 1-1/2 oz. Stew the mushrooms in this for 10 to 15 minutes. and is much liked. ONIONS (BRAISED). Wipe them dry with a cloth. of onions. ONIONS (SPANISH) (BAKED). 1 dessertspoonful of Allinson cornflour. and fry them for 10 or 15 minutes. Peel and slice the onions.

and cut away the coarse stalks. until enough water has boiled out of the spinach to prevent it from catching. mix it well with the butter and meal. as enough water will boil out of the spinach to cook it. and brown it very slightly. Return the spinach to the saucepan. and a little lemon juice. SPINACH. adding a chopped up onion. Return the chopped Scotch kail to the saucepan. and let them brown after that. and serve. add pepper and salt to taste. Wash the spinach thoroughly. Then add some of the drained-off kail wafer and stir it smooth with the browned flour. Wash the kail. melt it. pressing the water out with a wooden spoon or plate. Let the spinach heat well through before serving. Baste the onions from time to time with the butter. then strain it through a colander. let it cook for a minute. and add as much of the strained-off water as is necessary to moisten it. Put a piece of butter in the saucepan in which the spinach was cooked. Heat it gently at first. add pepper and salt to taste. and set it over the fire in a saucepan without any water. Keep them covered for 2 hours. and stir into it 1 tablespoonful of Allinson fine wheatmeal. Have ready 1 or 2 hard-boiled eggs cut in slices. and decorate the spinach with them. Drain it when soft and chop it fine like spinach. of 63 . Into the saucepan in which the kail was cooked put a piece of butter.them for 3 hours. when melted. Scotch kail is best after there has been frost on it. stirring it a few times to prevent it burning. boil it for 1-1/2 to 2 hours in a small quantity of water. Use 1 oz. Let the spinach cook 20 minutes. SCOTCH OR CURLY KAIL. and keep stirring the meal and butter for 1 minute over the fire. stir into it a spoonful of Allinson fine wheatmeal.

Duck’s egg. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg.11 Nitrogen . Mash them up in a saucepan over the fire.. Pile the mashed turnips on a flat dish.11 15.. and few cakes are made without them.. They enter into a great many savoury and sweet dishes..00 ====== ====== Eggs take a long time to digest if hard boiled.. The best way of lightly boiling an egg is to put it in boiling 64 .. especially when dishes are wanted quickly.12 1.butter. As they are a highly nutritious article of food. Water . 74.. Eggs are most easily digested raw or very lightly boiled. 12.-----100..24 Fat . They can be prepared in a great variety of ways. and pour a white sauce over them. an even tablespoonful of the meal.. Eggs contain both muscle and bone-forming material... 12. Eggs are a good food when taken in moderation. EGG COOKERY. of spinach.. but the white of the egg is pure albumen (or nitrogen) and water. of butter.16 -----.49 Mineral matter 1... and best cooked thus for invalids... TURNIPS (MASHED).. Eggs are a boon to cooks. mixing with them 1 oz. and steam them until tender...22 71. All the fat of the egg is contained in the yolk.. in fact everything required for building up the organism of the young bird.00 100. and the juice of ½ a lemon to 4 lbs.55 12. they should not be indulged in too freely. Peel and wash the turnips.

CHEESE SOUFFLÉ. beat the yolks well. 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. whilst stale ones look cloudy and opaque. and stew the apples with the sugar and lemon juice until they are reduced to a pulp. and mix it with the apples. of Allinson cornflour. and stir until it boils. Bake for 20 minutes in a moderately hot oven. 65 . and the juice of 1 lemon. and return them to the stewpan. 4 apples. Pare. 1 gill of new milk or half milk and half cream. and pour the whole into a buttered Soufflé tin. cut up. Keep these stands in an airy place in a good current of fresh air. A fresh egg looks clear and transparent. then turn the mixture into a basin to cool. There are various ways of preserving eggs for the winter. set the basin or saucepan on the side of the stove. and let it stand just off the boil for five or six minutes. and every week turn the eggs. and mix them with the apple mixture. next week the rounded end down. so that one week they stand the pointed end down. one of the best is by using the Allinson egg preservative. owing to the sudden expansion of the contents. 2 oz.water. of castor sugar (or more if the apples are very sour). Beat them quite smooth. 4 eggs. mix them lightly with the rest. Smooth the cornflour with the milk. APPLE SOUFFLÉ. 1 oz. Separate the yolks from the whites of the eggs. If they are not covered with water there is less danger of them cracking. and serve at once. Another very good way is to have stands made with holes which will hold the eggs. Whisk the whites to a stiff froth.

separate the yolks of the eggs from the whites. Pour in the milk. pepper. If the Soufflé is baked in a cake tin. one by one. and drop the yolks of the eggs. 5 eggs. the sugar. mix it lightly with the other ingredients. 6 hard-boiled eggs. turn the mixture into a buttered Soufflé tin. cooking cheese. and vanilla essence to taste. and salt. stir in the wheatmeal.8 oz. and bake the Soufflé for 15 minutes. 6 oz. season with mustard. and pour the mixture into a buttered pie-dish or cake tin. Bake ¾ of an hour. 1 dessertspoonful of Allinson fine wheatmeal. Melt the butter in a saucepan. Previously soak the bread in milk or water. chop them very fine. 2 large bars of chocolate. and stir until the mixture is set and comes away from the sides of the saucepan. Cream the butter. of butter. 1 gill of milk. 1 medium-sized English onion. 4 eggs. and add to it the other ingredients. Squeeze it dry. Smooth the curry and wheatmeal with a 66 . of butter. of castor sugar. 1 oz. and salt to taste. Add vanilla and the whites of the eggs whipped to a stiff froth. of the crumb of the bread. beating all well. 1 oz. and fry them in the butter in a stewpan until brown. and chocolate. Add ½ pint of water and a little salt. a serviette should be pinned round it before serving. Whip the whites of the eggs to a stiff froth. 2 oz. pepper. 1 oz. into the mixture. of Allinson fine wheatmeal. Turn into a basin. CHOCOLATE SOUFFLÉ. 3 oz. and serve immediately. and stir into it gradually the yolks of the eggs. and salt to taste. CURRIED EGGS. Grate the cheese and stir it in. 1 cooking apple. and let the mixture cool. 1 teaspoonful of curry powder. of butter. mustard. Prepare the onion and apple. of Parmesan or other good dry.

a little made mustard. Heat the tomato sauce. and season to taste. until it becomes a smooth and thickish mass. EGG AND TOMATO SAUCE. as in the previous recipe. when cold. of butter must be used). sprinkle the cheese over them. and pepper and salt. mix in the cheese. Serve very hot. pour into it the thickened milk. When hot stir in the mixture of egg and cheese. mustard. then rub through a sieve. EGG AND CHEESE. Put on hot buttered toast. and pour it over the eggs. 1 teacupful of tomato sauce. break the eggs over it. The mixture.little cold water. break the eggs carefully into it without breaking the yolks. and ½ oz. add 1 dessertspoonful of water for each egg. is excellent for sandwiches. 6 eggs. 4 eggs. Butter a pie-dish. pepper. Bake in a moderate oven until the eggs are just set. of butter (if only 1 egg is prepared ½ oz. which should be well seasoned. of butter. and serve. shell the eggs. and salt to taste. with sippets of Allinson wholemeal toast. 1 teacupful of milk. 67 . thickened with 1 dessertspoonful of Allinson fine wheatmeal. Return the sauce to the stewpan. Let it simmer for 10 minutes. Heat the butter in a frying-pan or small stewpan. pepper and salt to taste. and thicken the sauce with it. and heat them up in the sauce. This is an extremely tasty French dish. Keep stirring it with a knife. To each egg ½ its weight in grated cheese and a ½ oz. 2 oz. serve very hot on a flat dish. of grated cheese. EGG AND CHEESE FONDU. Melt the butter in a flat dish. and place the dish on the stove until the eggs are set. Whip up the eggs.

1 saltspoonful of mustard. as it may curdle if made in a hot room. EGG SALAD WITH MAYONNAISE. Stir the eggs and tomatoes with a knife until set. as the eggs easily curdle when the oil is stirred in too fast. Take a clean cold basin. pepper and salt to taste. and use for sandwiches. Vinegar may be used instead of lemon juice if the latter is not conveniently had. 1-1/2 gills of good salad oil. especially in the beginning. of cold boiled potatoes. 4 eggs. Cut the potatoes and eggs into slices. of butter. 1 teacupful of tinned tomatoes or ½ lb. beat up another yolk of egg and start afresh with a little fresh 68 . drop by drop. then turn the mixture into a bowl to get cold. dust them with pepper and salt. pepper and salt. Beat up the eggs and stir them into the cooled tomatoes. The mayonnaise should be made in a cold room. then add again oil and lemon juice alternately until all the oil is used up. and mix all well together. Taste the mayonnaise. the yolks of 2 eggs. pepper. fresh ones. Great care should be taken. they should be scalded and skinned before cooking. 6 hard-boiled eggs. 1 oz. If fresh tomatoes are used. Melt the butter in a frying-pan. adding seasoning to taste. and place in it the yolks of the eggs beaten up. set aside to cool. When the mayonnaise gets very thick add carefully a little lemon juice to thin it down. and add lemon juice or seasoning as required. Make the mayonnaise as follows. stirring with a wooden spoon quickly all the time. 1 lb.EGG AND TOMATO SANDWICHES. Smooth the mustard with a little lemon juice. the juice of ½ a lemon. add the lemon juice. and stir it in last of all with sufficient pepper and salt. Should an accident happen. and salt to taste. lemon juice. Drop the oil into them. and cook the tomatoes in it until most of the liquid is steamed away.

and sprinkle with breadcrumbs. dust these with pepper and salt. pepper. and mix with them the cream or milk and the lemon juice. Spread a layer of spinach and a layer of slices of eggs. Butter a pie-dish and line it with slices of bread and butter. pepper and salt to taste. in summer use 1 large breakfastcupful of boiled and chopped spinach. shelled and sliced. 4 eggs. and some butter. and pour the rest over the salad. 4 eggs. Allinson rusks. Stir in some jam. drop by drop. some very thin slices of bread and butter. the curdled mayonnaise. Place a few bits of butter on the 69 . 1 oz. garnish with watercress. and fry it brown in the butter. or until brown. EGG SALMAGUNDI WITH JAM. Repeat the layers. of butter. or bread fried in butter. break the eggs over them. and bake the savoury from 20 to 30 minutes. 1 oz. nutmeg. and 2 tablespoonfuls of breadcrumbs. Peel and slice the onion. in winter Scotch kale prepared the same way. and salt.oil. of butter. and when going on well stir in. ½ a teacupful of cream or milk. 1 Spanish onion. Beat the eggs. 6 hard-boiled eggs. Pour over the whole the milk. EGGS À LA BONNE FEMME. Mix part of it with the eggs and potatoes. 1 teaspoonful of vinegar. the juice of ½ a lemon. some apricot or other jam. EGG SAVOURY. Spread the onion on a buttered dish. and salt to taste. add the vinegar and seasoning when done. pepper. ½ pint of milk. and finish with a layer of bread well buttered. and serve with lady fingers. Pour the mixture into the butter. Melt the butter in a frying-pan. and stir it over the fire until it thickens. dust with nutmeg.

and bake until the eggs are set. and place them in a glass dish. but not pouring it over the snow. EGGS AND CABBAGE. EGGS AU GRATIN. a little nutmeg. serve when quite cold. taking care not to curdle them. pepper and salt to taste. of butter. 3 hard-boiled eggs. Warm the cabbage with the butter and the milk. 3 eggs. and pepper and 70 . stir the whole over the fire to let the eggs thicken. of grated cheese. beat up the yolks of the eggs. 1 tablespoonful of Allinson cornflour. and will make a nice side dish for dinner. 1 large breakfastcupful of cold boiled cabbage. but do not allow it to boil. ½ oz. Let the mixture cool. remove the vanilla. 1 quart of milk. 1 teacupful of milk. Splice the vanilla and let it boil with the milk and sugar. smooth the cornflour with a spoonful of water. 6 eggs. drop it in spoonfuls in the boiling milk. sugar to taste. Any kind of cold vegetables mashed up can be used up this way. EGGS À LA DUCHESSE. Half the quantity will make a fair dishful. and bake for 20 minutes. meanwhile beat up the eggs.top. Mix all together and season with pepper and salt. 1-1/2 oz. 2 tablespoonfuls of breadcrumbs. let it simmer for a few minutes until the egg snow has got set. which will only take a few minutes. Turn the mixture into a shallow buttered pie-dish. 1 oz. pour the custard into the glass dish. a piece of vanilla 2 inches long. remove the snowballs with a slice. Let the milk cool a little. and let it cook gently for 2 or 3 minutes. of butter. mix them carefully with the milk. Have ready the whites of eggs whipped to a stiff froth. thicken the milk with it.

Boil the eggs for 10 minutes. thicken it with the flour. pepper. remove the yolks. Bake until the breadcrumbs begin to brown. When the milk is thickened shell the eggs. and a little cold water. or ½ teaspoonful of dried powdered sage. brush them over with the white of egg. Put the halves together. ½ pint of milk. 71 . fill the whites of the eggs with the mixture. and add the onion and herbs. set them in cold water. 2 oz. and bake until the pastry is done. Pound the yolks very fine. Serve with vegetables and sauce. of Allinson fine wheatmeal. and take off the shells. Last of all. and scatter the butter in bits over the breadcrumbs. and season with pepper and salt. season to taste. put in the parsley. which will take about 15 minutes. and put them into the sauce. smoothed previously with a little cold milk. and salt to taste. and salt. enclose them in paste. a few sprigs of Parsley. 1 dessertspoonful of finely chopped parsley. pepper and salt to taste. of butter or vege-butter. 6 hard-boiled eggs. made of 6 oz. 6 eggs. pepper. 1 small English onion. Boil the milk with the butter. of butter. and proceed as follows: Chop up the onion very fine with the sage and parsley. sprinkle them thickly with the grated cheese.salt to taste. FORCEMEAT EGGS. Cut them in half lengthways. and dust with nutmeg. 1 oz. nutmeg. cut them into quarters lengthways. and some paste rolled thin. FRENCH EGGS. a few leaves of fresh sage. Slice the eggs. and serve with sippets of toast laid in the bottom of the dish. place them on a well-buttered flat baking dish. 1 dessertspoonful of Allinson fine wheatmeal. Spread the breadcrumbs over the top.

pepper and salt. and stir each yolk separately into the mixture in the basin. which will take about 2 minutes. When the mushrooms have stewed 10 minutes. Turn the mixture into a buttered pie-dish or Soufflé tin. ¼ lb. Then stir in the mushrooms. Melt the butter in a little saucepan. A little vinegar and salt should be added to the water. and serve on sippets of toast. stirring the mixture well until quite smooth and thick and coming away from the sides of the saucepan. wash. 4 eggs. and bake the Soufflé 15 minutes. 1 oz. MUSHROOM SOUFFLÉ. which should be a teacupful. eggs are best poached in a large frying-pan nearly filled with water. add the mushroom liquor.MUSHROOM AND EGGS. as the eggs will then set more quickly. of Allinson fine wheatmeal. 72 . Peel. 1 teaspoonful of parsley chopped very fine. cover them up and allow them to boil only just long enough to have the whites set. and cut in small pieces the mushrooms. of mushrooms. Unless an egg-poacher is used. Separate the yolks from the whites of the eggs. Whip up the whites of the eggs to a stiff froth. pepper and salt to taste. and season well. of mushrooms. drain off the liquid. and when this is well mixed with the butter. and stew them in ¾ of a teacupful of water. Stew the mushrooms in the butter. heat all well through. and then slipped into the rapidly boiling water. and mix them lightly with the rest. 6 oz. Each egg should first be broken into a separate cup. of butter. adding the parsley. stir into it the wheatmeal. of butter. POACHED EGGS. Season to taste. 1 oz. and turn all into a basin and let it cool a little. 1 oz. 4 hard-boiled eggs. chop up the eggs and mix them with the mushrooms.

Quite newly laid eggs take a little longer. the grated rind of ½ lemon. Let it cool a little. 2 oz. and lastly. 4 eggs. like spinach. ½ oz. Stir in the yolks of the eggs. ½ pint of milk. Cream the butter in a basin. Have ready hot buttered toast. and 1-1/2 oz. of ratafias. of Allinson fine wheatmeal. 73 . the lemon rind. POTATO SOUFFLÉ. then stir in the potatoes and breadcrumbs. mix well. and slip them on the toast. of castor sugar. when it will make a slight crackling noise. Melt the butter in a saucepan. which is done by stirring it round the sides of the basin until soft and creamy. of butter. and serve immediately with stewed fruit. RATAFIA SOUFFLÉ. Turn the mixture into a wellbuttered dish. 2 oz. when they are served laid on the vegetables. and then add the milk. and last of all the whites of the eggs whipped to a stiff froth. of castor sugar. of ground almonds (half bitter and half sweet). 6 oz. stirring all until the mixture is quite smooth and thick and comes away from the sides of the saucepan. beat for 10 minutes. Always have plates and dishes very hot for all kinds of egg dishes. the sugar. Poached eggs are also a very nice accompaniment to vegetables. Bake from ½ an hour to ¾ of an hour in a moderately hot oven. the sugar. remove the eggs from the water with an egg-slice. stir in the flour. 2 oz. the whites of the eggs whipped to a stiff froth. Turn the mixture into a buttered pie-dish or cake tin. 6 eggs. and bake in a moderately hot oven from ¾ of an hour to 1 hour. 2 oz. of butter.. of sifted breadcrumbs. of cold boiled and grated potatoes. with alternate layers of ratafias. &c. and almonds. Scotch kale. 3 oz. then stir in the yolks of the eggs well beaten. ¼ lb.

Have ready a buttered Soufflé tin. ½ pint of milk. When the rice is tender remove the peel. Sprinkle with castor sugar. pour the mixture into it. 1 dessertspoonful of Allinson fine wheatmeal. SCALLOPED EGGS. 3 tablespoonfuls of brown breadcrumbs. Stew the rice in the milk with the butter. 6 eggs. beat up the eggs. of cheese. and the lemon peel. and 1 oz. vanilla essence or the peel of ½ a lemon. Allinson fine wheatmeal. and beat each separately into the rice for 2 or 3 minutes. To each egg take 2 tablespoonfuls of cream or milk.RICE SOUFFLÉ.” Serve hot. pepper and salt to taste. of butter. if the latter is used for flavouring. and bake the Soufflé for 20 minutes in a hot oven. sprinkle well with parsley. and let all cool. 4 eggs. and salt. 1 gill of milk. and stir them lightly into the mixture. and proceed as in “Sweet Creamed Eggs. ½ dozen hard-boiled eggs. 1 oz. 1 tablespoonful of finely chopped parsley. season with nutmeg. Separate the yolks of the eggs from the whites. 1 oz. a little chopped parsley. Shell and 74 . Butter the cups as in the last recipe. 1 dessertspoonful of finely minced spring onions. SAVOURY CREAMED EGGS. Whip the whites of the eggs to a stiff froth. and 1 oz. and a slice of hot buttered toast. pepper. or flavour with vanilla essence. nutmeg. SAVOURY SOUFFLÉ. adding (instead of cheese) the parsley and onion. of rice. and serve at once. sugar. Proceed as in Cheese Soufflé. of butter. of butter. sugar to taste. pepper. 2 oz. and salt to taste. 1 pint of milk. 1 oz.

wheatmeal. Serve hot. and seasoning. Sprinkle the lemon juice over the spinach. 1 Spanish onion. some oil. grease a shallow dish with part of the butter. cover with breadcrumbs. or butter for frying. herbs. let the tortilla set. lemon juice and pepper and salt to taste. of butter. and pepper and salt to taste. 3 slices of hot buttered toast. Pour it over the eggs. Keep stirring the mixture with a 75 . of butter. and cheese. Serve with brown gravy. STIRRED EGGS ON TOAST. pepper and salt to taste. pepper and salt. 1 teaspoonful of powdered sage.quarter the eggs. and season well with pepper and salt. SCOTCH EGGS. cut the rest of the butter in little pieces. 4 eggs. adding seasoning to taste. a teacupful of boiled chopped spinach. 5 hard-boiled eggs. then turn it with a plate. and put the eggs in it. and scatter them over the breadcrumbs. vege-butter. of butter. melt the butter. shell the eggs. 1 oz. Grate the onion. and set the other side. and fry it lightly in the butter. Whip the eggs up well. and mix them together with the breadcrumbs. 1 oz. add a dessertspoonful of water for each egg. Bake till nicely browned. stir in the eggs over a mild fire. Heat the butter in a frying-pan. SPINACH TORTILLA. 4 eggs. Beat the forcemeat smooth. 1 breakfastcupful of Allinson breadcrumbs. and fry them a nice brown. 1 egg. beat up the eggs. 1 oz. Beat the eggs and pour them into the mixture. Make a thick sauce of the milk. 1 dessertspoonful of finely chopped parsley. cover them completely with a thick layer of forcemeat.

Spread the butter on 76 . and carefully remove the yolks. 1 thin slice of buttered toast. and place the eggs on it. Halve the eggs lengthway. It should not be allowed to cook until hard. This quantity will suffice for 3 persons. and divide the mixture into the cups. of Gruyère cheese. Pound these well. which should reach only half-way up the cups. Cover each cup with buttered paper. 4 hard-boiled eggs. Butter as many cups as eggs. or new milk. 1 teaspoonful of strawberry or raspberry and currant jam. and serve hot or cold. stand the cups in a stew-pan with boiling water. SWEET CREAMED EGGS. and mix them with the olives. beat up the eggs with the cream or milk. 1 teaspoonful of finely chopped parsley. sugar and vanilla to taste. STUFFED EGGS. Turn the eggs out on the buttered toast. pepper and salt to taste. 8 Spanish olives. Place the jam in the centre of the cup. 4 eggs. reckoning 1 egg for each person. Pour some thick white sauce. 1 oz. and mix all well. sugar and vanilla. on a hot dish. Place the stirred eggs on the toast. removing the egg which sets round the sides and on the bottom of the frying-pan. and steam the eggs until they are set—time from 8 to 10 minutes. Serve hot. Fill the whites of the eggs with the mixture. 3 oz. flavoured with grated cheese. of butter. and take the mixture from the fire directly it gets uniformly thick. which should be previously stoned and minced fine. SWISS EGGS. add the butter and pepper and salt. of butter. and serve on a very hot dish.knife. ½ oz. pepper and salt to taste. To each egg allow 2 tablespoonfuls of cream.

1 oz. stir in the wheatmeal. On these break the eggs. or chop up very finely the shalots. 1 oz. grate the rest of the cheese. 1 teaspoonful chopped tarragon. and tarragon vinegar. Pour over the eggs. TOMATO EGGS. Batter a cup for each egg. of Allinson fine wheatmeal. season to taste. ½ pint white sauce. and mix it into yolks. lay on it some very thin slices of the cheese. 4 hard-boiled eggs. strew this over the eggs. 2 yolks of eggs.a flat baking dish. then the tomato pulp. and bake for 10 minutes. Cover each cup with buttered paper. and melt the butter. have ready the sauce hot. and stir until the mixture is thickened and comes away 77 . TOMATO SOUFFLÉ. Lay them in a buttered pie-dish. mix them with the tomato juice. which has been strained through a sieve. and cut them into slices. place them in a saucepan with boiling water. pepper and salt to taste. 4 eggs. TARRAGON EGGS. 1 clove of garlic or 2 shalots. and bake them in a quick oven for 5 to 7 minutes. of fresh tomatoes or a teacupful of tinned tomato. 1 tablespoonful tarragon vinegar. of butter. Pulp the tomatoes through a sieve. in it. and mix them with the butter. keeping the yolks whole. Beat up the eggs. mix it with the parsley. ¼ lb. tarragon. Rub the garlic round a small saucepan. serve with fried croûtons round. When the butter is hot. and divide into the buttered cups. and steam the eggs for 10 minutes. To each egg take 2 tablespoonfuls of tomato juice. Boil the eggs for 7 minutes. pepper and salt to taste. Serve the eggs on buttered Allinson wholemeal toast.

SALADS These wholesome dishes are not used sufficiently by English people. of sugar. As a second course. pour into a buttered Soufflé pan. for very few know the value of them. Strain the mixture through a sieve into the dish in which it is to be served. ARTICHOKE SALAD. WATER EGGS. or celery root. the rind and juice of ½ a lemon. then proceed as before. Salads are invaluable in cases of gout. celery. Serve hot or cold. and add to them the sweetened water. oil. 1-1/2 oz. season with pepper and salt. and supply the system with vegetable salts and acids in the best form. gallstones. They are natural food in a plain state. stone in the kidney or bladder. rheumatism. salads may be made with endive. All may use these foods with benefit. In winter. 4 eggs. place it in a larger dish with boiling water in a moderately hot oven. and vinegar are added as above. watercress. mustard and cress. and in a gravelly condition of the water and impure condition of the system. Beat the eggs well. salt. Boil the sugar and lemon rind and juice in ½ pint of water for 15 minutes. and bake until set. or even finely cut raw red or white cabbage. whip up the whites of the eggs. pepper. and bake 15 minutes. stir them with the other ingredients. round lettuces. 78 . and two dinners each week of them with Allinson wholemeal bread will prevent many a serious illness. stirring in one yolk after the other. milk or bread pudding.from the sides of the pan.

pepper and salt to taste. ¼ of a teaspoonful of white pepper. a layer of sliced tomatoes. juice of ½ a lemon. A little mayonnaise is an improvement. stir it well together. ONION SALAD.Boil potatoes and artichokes separately. CHEESE SALAD. and garnish it with nasturtium leaves and flowers. then add very gradually 1 tablespoonful of vinegar. Put some finely shredded lettuce in a glass dish. and vinegar. cut into slices. and two hard-boiled eggs. Serve with a dressing composed of equal parts of cream. mix well with the dressing. Put the sliced cucumber into a salad dish. also sliced. salt. 1 teaspoonful of parsley. and vinegar. CUCUMBER SALAD. Peel and slice a cucumber. 1 large boiled Spanish onion. and then over all put a nice layer of grated cheese. and pepper and salt to taste. juice of 1 lemon. mix together ½ a teaspoonful of salt. 3 large boiled potatoes. 2 or 3 tablespoonfuls of olive oil. A medium-sized boiled cauliflower. oil. Cut up finely the cauliflower and potatoes when cold. 3 boiled potatoes. salad oil. but makes it rich. mix. 2 or 3 tablespoonfuls of oil. eat with Allinson wholemeal bread. some mustard and cress. CAULIFLOWER SALAD. stirring it all the time. and 2 tablespoonfuls of olive oil. into which had been smoothly mixed a little mustard. Slice the onion and potatoes when quite cold. Add salt and pepper. mix well together 79 . and over this put some young sliced onions. add pepper.

Mix the vinegar. minced parsley. and quarter the eggs. Garnish with beetroot and parsley. cut up the onions and olives. of cold boiled potatoes. Slice the potatoes. salt. Garnish the beans with three 80 . 4 tablespoonfuls of vinegar. pepper. add the lemon juice and oil. EGG MAYONNAISE. mix pieces of watercress with the eggs and tomatoes. put these into a salad bowl. 6 hardboiled eggs. 4 medium-sized cold boiled potatoes. a little tarragon vinegar. pour it into the salad bowl. Cut the potatoes in small pieces. salt. and add them to the potatoes. grate a small onion and mix it with these. pour over the mayonnaise. Boil potatoes that are firm and waxy when cooked. POTATO SALAD (1).with the parsley and pepper and salt. The quantity of oil should be about three times the amount of the vinegar used. and oil to taste. POTATO SALAD (2). 1 lb. and cut them in slices. and before serving pour over some good mayonnaise. 2 of salad oil. 1 small beetroot. vinegar. Arrange them in a dish. sprinkling pepper and salt in between. tarragon vinegar. add pepper. some spring onions. Eat with Allinson wholemeal bread. and mix well once more. 1 bunch of watercress. some mayonnaise. and garnish with more watercress. SPANISH SALAD. olives. salt. and pepper well together. oil. let them soak in ½ gill of water. and stir it well. Put into the centre of the bowl some cold dressed French beans or scarlet runners.

of spinach well cooked and chopped. grate fine 1 onion and mix with these. endive. salt. 2 spring onions. and vinegar. SUMMER SALAD. two hard-boiled eggs. decorate with slices of egg and tomato and tufts of cress. and sliced apples or pieces of orange may be advantageously mixed with the other ingredients. When oranges are added to a salad the onion must be left out. watercress. WINTER SALAD. Cold green peas. 2 lbs. or any other raw or cooked green foods. oil. spring onions. French beans. and cress. add watercress. SUMMER SALADS. Hard-boiled eggs may be cut into slices and added. and vinegar as above. These are made from mixtures of lettuce. mustard and cress.tomatoes cut in slices and arranged in a circle one overlapping the other. flavour with pepper. turnips. oil. Shred the lettuce. of cold boiled potatoes. or mustard and cress. tomatoes. A plateful of mashed potatoes. and boiled and sliced beetroot. Cut up 1 lb. pepper. cucumber. onions. carrots. salt. 1 large lettuce. place in a salad bowl with mayonnaise dressing. 2 tomatoes. and lettuce make a good cold salad for the summer. POTATO COOKERY POTATO BIRD’S NEST. 1 head endive. 3 hard- 81 . tomatoes.

Beat all well together. of mashed potatoes. flour. of butter. and form the mixture into cakes. Serve with tomato sauce and green vegetables. pepper and salt to taste. flour. wash. turn the cakes into the beaten egg and raspings.boiled eggs. Melt the butter and mix it with the mashed potatoes. of mashed potatoes. POTATO CHEESE. POTATO CHEESECAKES. add the cheese. pepper and salt to taste. Serve as hot as possible. fill the mixture in a jar and keep closely covered. when all is very thoroughly mixed. ½ a teaspoonful of mustard. 1 oz. of sugar. and place the eggs. and a pinch of nutmeg. and fry them in oil or butter until brown. Grate the rind of the lemons and pound it well with the sugar in a mortar. 1 egg. of butter. seasoning. shelled. of grated cheese. and grate the raw potatoes. 1 lb. 6 oz. 2 tablespoonfuls of Allinson fine wheatmeal. POTATO CAKES 3 fair-sized potatoes. Beat up the second egg. 2 lemons. 4 oz. on the top of this. mustard. and seasoning. and fry the mixture like pancakes in oil or butter. Fry the mashed potatoes a nice brown in the butter. add the potatoes very finely mashed. Inside this spread the spinach. beat up the egg and mix it with the potatoes. 2 oz. of butter. then place it on a dish in the shape of a ring. oil the butter and mix this and the lemon juice with the rest of the ingredients. and 1 of the eggs well beaten. 6 oz. Peel. Mix all well. 82 . 1 oz. some bread raspings. 2 tablespoonfuls of Allinson fine wheatmeal. 2 eggs.

beat the egg well. 3 eggs. roll the balls in the egg and breadcrumbs. parsley. ½ a saltspoonful of nutmeg. of hot mashed potatoes. and bake it for 1 hour in a hot oven. and bake it ½ hour. pepper and salt to taste. butter. ½ a saltspoonful of nutmeg. 1 lb. of potatoes well mashed. some Allinson nutoil or butter for frying. raspings. POTATO ROLLS (BAKED). and last of all the whites of the eggs. pepper and salt. 83 . and a dessertspoonful of finely chopped parsley. of cold mashed potatoes. POTATO PUDDING. a little nutmeg. and stir in the other ingredients. 1 oz. beaten to a stiff froth. The potatoes. 1 boiled Spanish onion. 1-1/2 oz. the rind and juice of ½ a lemon. of sugar. POTATO PUFF. ½ pint of milk. of butter. of butter. as the success of the dish depends on this. also the other ingredients. whip the yolks of the eggs well with the milk.POTATO CROQUETTES. Turn the mixture into a buttered pie-dish. ½ lb. and fry a nice brown. form the mixture into balls. pepper and salt to taste. turn the mixture into a buttered pie-dish. Beat the potatoes well with the yolks of the eggs and the seasoning. Add the nutmeg. 3 eggs. 1 oz. and milk should be well beaten separately before being used. 1 whole egg. the yolks of 2 eggs. add the eggs well beaten. 2 lbs. and seasoning. mix the potatoes with the butter. 2 oz. 1 pint of mashed potatoes. Beat the butter with a fork until it creams. mix it with the mashed potatoes. eggs. Beat the butter. 1 gill of milk. of butter. the yolk of 1 egg.

mix the meal. and add this. ½ a teacupful of milk.” POTATO SALAD (1). 1 small onion minced very fine. make the mixture into rolls. seasoning to taste. and dress like any other salad. brush them over with a pastry brush dipped in Allinson nut-oil or hot butter and bake them on a floured tin until brown.and a teaspoonful of powdered thyme. and mix it with the mashed potatoes. 3 tablespoonfuls of Allinson fine wheatmeal. oil and lemon juice. make the mixture into little rolls 3 inches long. mix them with the onion and parsley. which will take from 10 to 20 minutes. 1 teaspoonful of mustard. Slice the potatoes. 1 egg well beaten. the yolk of egg. salt. and the thyme. POTATO ROLLS (Spanish). Chop up the onion fine. 3 teacupfuls of mashed potatoes. season with pepper and salt. and lemon juice to taste. Any good salad dressing may be used. Make a dressing of the oil. 2 hard-boiled eggs. Mash the yolks of the eggs and mix them with the lemon juice. Serve with brown sauce and vegetables. milk. 18 olives. POTATO SALAD (2). and 84 . 1-1/2 pints of mashed potatoes. Chop the whites of the eggs up fine. Mix all well. pepper and salt to taste. dressing. 2 tablespoonfuls of Allinson salad oil. mustard. Stone the olives and chop them up fine. olive. and proceed as in “Potato Rolls. Mix the mashed potatoes. 1 dessertspoonful of finely chopped parsley. and egg well together. mashed potato. pepper. let them soak with 3 tablespoonfuls of water. add a little milk if necessary. and seasoning. 4 medium-sized cold boiled potatoes. Warm the butter until melted. and add this to the dressing.

Brown the top with a salamander. and fry them brown. add seasoning. 2 eggs well beaten. Slice the eggs and beetroot. 2 tablespoonfuls of Allinson salad oil. 1 small beetroot. roll them in egg and breadcrumbs. turn the mixture smoothly into a salad bowl or glass dish. or. if such is not handy. and arrange alternate slices of egg and beetroot round the base of the potato snow. Mash the potatoes well with one of the eggs. and garnish with parsley or watercress and beetroot. and add this to the dressing. 1 pint of mashed potato. and garnish with watercress and beetroot.chopped whites of eggs well together. mix all together. Boil the potatoes till tender. POTATO SALAD (MASHED). Chop the whites of the eggs up very fine. 1 breakfastcupful of breadcrumbs. letting the mashed potato fall lightly. 3 hard-boiled eggs. POTATO SAUSAGES. 2 hard-boiled eggs. POTATO SURPRISE. and piling it up high. mash the yolks of the eggs quite fine and mix them smooth with the lemon juice. of butter (or Allinson nut-oil). 2 oz. pass them through a potato masher into a hot dish. POTATO SNOW (a Pretty Dish). ½ pint of mashed potatoes. 1-1/2 lbs. 85 . pepper and salt to taste. of potatoes. form the mixture into sausages. Turn the mixture into a salad bowl or glass dish. ½ a saltspoonful of nutmeg. 1 teaspoonful of mustard. with a coal-shovel made red hot. pepper and salt. 1 dessertspoonful of sugar. 2 tablespoonfuls of lemon juice and seasoning.

Serve with vegetables and any savoury sauce. mix it well with the mashed potato. add the egg and lemon juice carefully. POTATOES (BROWNED). of butter. flour them well. and add seasoning to taste. to avoid the egg curdling. of butter. ½ oz. 1 tablespoonful of finely chopped parsley. pepper and salt. Cover with mashed potatoes. 1 oz. and brown the patties in the oven.1 pint of mashed potatoes. fill them with the mixture. place them in a greased baking tin. let the potatoes go off the boil. grease some patty pans. Prepare potatoes as in “Milk Potatoes. of grated cheese. POTATOES AND CARROTS. with a little of the parsley and a dusting of pepper and salt. Mix the butter well with the mashed potatoes. Mix all well with the seasoning. 4 tomatoes. with little bits of butter on the top of the cakes. re-heat the whole again but do not allow it to boil. 3 oz. Mince the onion very fine and fry it a golden brown in the butter. pepper and salt to taste. of butter. season with a little pepper and salt. beat up. Butter 8 patty pans and line them with a thick layer of potato. 1 pint of mashed potato.” leaving out the parsley. form the mixture into cakes. POTATOES À LA DUCHESSE. POTATO WITH CHEESE. 1 large English onion. and bake them in a moderate oven until golden brown. a little nutmeg. 1 oz. and bake them a nice brown. 1 pint of finely mashed potatoes. 1 egg with the juice of 1 lemon. place ½ a tomato in each. pepper and salt. 86 .

bake the whole for ½ hour. 6 good-sized potatoes parboiled. Slice the potatoes into a saucepan and pour the milk over them. 1 finely chopped English onion to 1 pound of potatoes. salt and lemon juice to taste. smooth the curry powder with a little water. 2 eggs. POTATOES (CURRIED). then thicken with the meal. fill it with the mixture. and garnish with parsley. then turn them into a basin and pass them through a potato masher back into the saucepan. of butter pepper and salt to taste. and serve. Fry the onion a nice brown in the butter. ¾ pint of milk. POTATOES (MASHED)(another way). 1 oz. When the potatoes have been passed through the masher back into the saucepan. turn out. and a little hot milk. Let the potatoes cook gently until soft. spread the butter on the top. butter a mould. of butter. of boiled carrots. which should be previously smoothed with a little milk or water. and add the butter and seasoning. 1 teaspoonful of curry powder. add the 87 . some Parsley.1-1/2 lbs. To mash potatoes well they should be drained when soft and steamed dry over the fire. 1 dessertspoonful of fine wheatmeal. taking care not to burn it. adding hot milk as required until it is a thick. ¾ lb. beat the eggs well and mix them with the vegetables. pour this over the potatoes. 1 oz. POTATOES (MASHED). of boiled potatoes. piece of butter the size of a walnut. and mash all well through over the fire with a wooden spoon. add seasoning. add lemon juice. creamy mass. Mash the potatoes and carrots together. add a piece of butter the size of a walnut (or more according to quantity of potatoes). Let all simmer for 2 or 3 minutes. pepper and salt to taste.

Rub the inside of a basin with the garlic. add the capers and vinegar. Before serving mix into the sauce a spoonful of finely chopped parsley. and season with pepper and salt. Boil or steam potatoes in their skins. thickened with Allinson fine wheatmeal. of potatoes. pepper and salt to taste. beat them well with the vinegar. 1-1/2 lbs. and seasoning. Mash all well through. add the milk and seasoning. 1 tablespoonful of finely chopped capers. POTATOES (SCALLOPED). shaking them occasionally to prevent burning. and serve. POTATOES (MILK) WITH CAPERS. Slice the potatoes into the saucepan and let them stew gently for 15 minutes with the butter. Then simmer a few minutes with the capers. POTATOES (SAVOURY). 1 tablespoonful of Allinson wholemeal. of small boiled potatoes. of butter. when soft. 1 teaspoonful of vinegar. peel and slice them. Let all simmer until the potatoes are tender. and when the milk boils add the wheatmeal. onion. boil the potatoes till nearly tender. and serve. 1 dessertspoonful of finely chopped onion. break the eggs into it. 1 oz. 3 eggs. Return them to the saucepan.fried onion and seasoning and a little hot milk. 1 clove of garlic. and pour them over the potatoes. Let the potatoes simmer in the sauce for 10 minutes. 1 dessertspoonful of vinegar. pepper and salt to taste. ¾ pint of milk. drain them and cut them in slices. 1 lb. and serve very hot. shake the whole well over the fire until thoroughly mixed. Make a sauce of milk. 88 . POTATOES (MILK).

When quite tender sift in enough breadcrumbs to make a fairly stiff paste. put into it a layer of potatoes. Halve the potatoes. part of the butter. piece of butter the size of a walnut. 6 large potatoes. POTATOES (STUFFED) (3). some of the onion. 6 large potatoes. ½ teaspoonful of allspice. of butter. 1 large apple. and a little meal. a cupful of breadcrumbs. 1 oz. 89 . 2 onions chopped fine. tie. 1-1/2 breakfastcupfuls of breadcrumbs. POTATOES (STUFFED)(2). and bake for 1 hour. Chop the onion and apple fine and stew them (without water) with the butter. Slice the potatoes. Repeat this until the dish is full. over this sprinkle pepper and salt.6 medium-sized boiled potatoes. of butter. fill them with the mixture. pour the milk over the whole. and bake them until done. leaving nearly 1 inch of the inside all round. Make a stuffing of the other ingredients. ½ lb. scoop them out. 1 ditto of finely chopped parsley. pepper and salt. sugar. POTATOES (STUFFED) (1). 1 dessertspoonful of sugar. 1 egg well beaten. 1 breakfastcupful of milk. 1 teaspoonful of powdered sage. 1 oz. bake the potatoes till tender. allspice. and seasoning. of grated English onions. 1 Spanish onion. pepper and salt to taste. pepper and salt to taste. tie the halves together. fill the potatoes with it. butter a pie-dish. and serve them with brown sauce and vegetables. and fried brown. a little Allinson wholemeal. Scoop the potatoes out as in previous recipe. Serve with brown sauce. adding a very little milk it the stuffing should be too dry.

and put them in the oven until well heated through. butter. 1 egg well beaten. tie them together. of grated Gruyère or Canadian cheese. Mash the scooped out potato well up with the cheese.6 large boiled potatoes. a piece of butter the size of a walnut. adding the egg and seasoning. mix all up together. 1-1/2 ozs. Serve with vegetables and brown sauce. place them on a gridiron (if not handy. Mince the onion very finely and fry it a nice brown with the best part of the butter. of butter. Halve the potatoes as before. 6 large boiled potatoes. leaving ½ inch of potato wall all round. brush over with a little oiled butter. 1 egg well beaten. and put it over a clear fire. POTATOES (STUFFED) (4). and when they give up 90 . fill the potato skins. 1 large English onion. fill the potatoes. and seasoning. scoop out most of the soft part and mash it up. Halve the potatoes as before. pepper and salt to taste. Brown the slices on both sides. SAUCES Flesh-eaters have the gravy of meat to eat with their vegetables. add the egg. Cut cold boiled potatoes into slices. pepper and salt to taste. brush them over with the rest of the butter (oiled). also a little milk if necessary. brush them over with oiled butter. scoop them out. Serve with vegetables and white sauce. tie the halves together. in a wire salad basket). POTATOES (TOASTED). and bake them 10 to 15 minutes. ½ oz.

add sugar and spice. 1-1/2 oz. as it is called. From a health point of view artificial sauces are not good. but when food is changed by cooking many persons require it to be made more appetising. re-heat. but if made as I direct very little harm will result. APRICOT SAUCE. When not too highly spiced or seasoned they help to prevent thirst. ½ a teaspoonful of Allinson cornflour. Pare and core the apples. and serve. The water in which vegetables (except cabbage or potatoes) have been boiled is better for making sauces than ordinary water. Sauces may be useful in more ways than one. ½ a teaspoonful of mixed spice. and when made with the liquor in which vegetables have been boiled they retain many valuable salts which would otherwise have been lost. 1 gill of water.the use of flesh they are often at a loss for a good substitute. 1 lb. ½ lb. When foods are eaten in a natural condition no sauces are required. or not at all by those who are troubled with heartburn. according to taste). of sugar (or more. Rub the apples through a sieve. or Herb Gravy must be used with great caution. APPLE SAUCE. of apples. of apricot jam. cut them up. biliousness. Fried Onion Sauce. The use of sauces is thus seen to be an aid to help down plain and wholesome food. and cook them with the water until quite mashed up. acidity. and being fluid they cause the food to be more thoroughly broken up and made into a porridgy mass before it is swallowed. Brown Gravy. or skin eruptions of any kind. as they supply the system with fluid. boil it up and pass it through a sieve. Can also be served cold. Dilute the jam with ½ pint of water. 91 .

½ a lemon (peeled) cut in slices. bay leaves. 2 tablespoonfuls of Allinson fine wheatmeal. lemon. the juice of ½ a lemon. strain. 6 eschalots chopped fine. dredge in a tablespoonful of Allinson fine wheatmeal. add the eschalots. This is made as “Wheatmeal Sauce. A little mushroom or walnut ketchup may be added it desired. Put a tablespoonful of butter or olive oil into a frying-pan or saucepan. and seasoning. BROWN SAUCE (1). a blade of mace. and pour the sauce over the onions. 1 oz. Brown the meal with the butter. brown this. BROWN GRAVY. then add boiling water. Let all simmer 15 to 20 minutes. return 92 . make it hot. Stir in gradually enough boiling water to make the sauce of the thickness of cream.” but plenty of boiled and chopped onions are mixed in it. Add the lemon juice. BROWN SAUCE (2). stir into it the meal. add water enough to make the sauce the thickness of cream. and seasoning. Eat with vegetables or savouries. with pepper and salt to taste. 1 oz. pepper and salt to taste. BOILED ONION SAUCE. Remove the mace. of butter. the mace. This goes well with any plain vegetables. and keep on stirring until it is a brown colour. If the sauce should be lumpy. of Allinson fine wheatmeal. 3 bay leaves. Serve hot or cold. 1 oz. strain it through a gravy-strainer. and let the sauce simmer for 20 minutes. of butter. pepper and salt to taste. and thicken it with the cornflour.boil the sauce up. Melt the butter in a frying-pan over the fire.

brown the meal in the saucepan in the butter. Boil the sauce up. of sugar. 1 dessertspoonful of Allinson fine wheatmeal. 3 English onions. CHOCOLATE SAUCE. 93 . ½ pint of both white and red currants. 1 carrot. CURRANT SAUCE (RED & WHITE). 1 good cooking apple. and cook 10 minutes after adding them. 1 bar of Allinson chocolate. when it boils add the cornflour and vanilla. or macaroni batter. adding the curry and salt. Cook the ingredients for 10 minutes. ½ oz. Serve hot or cold. add a little more water if necessary. Chop up the onions. Leave out the onions. or macaroni with turnips. ½ teaspoonful of vanilla essence. and stir well. carrot. 1 teaspoonful of curry powder. otherwise make as “Wheatmeal Sauce. and apple. ½ teaspoonful of cornflour. and let it simmer for a few minutes. CURRY SAUCE (1). CAPER SAUCE. and thicken the sauce with the cornflour. This goes very well with plain boiled macaroni. rub the fruit through a sieve. of butter. salt to taste. and stew them in ¾ pint of water until quite tender. When quite soft rub the vegetables well through a sieve. and boil it up before serving. &c. and serve. 1 gill of water.” Add capers. Melt the chocolate over the fire with 1 tablespoonful of water. ½ a teaspoonful of cornflour. add the milk. add the sauce to this. re-heat it.the sauce to the saucepan. ½ pint of milk. 2 ozs.

” adding 1 tablespoonful of finely chopped capers before the egg is stirred in. EGG CAPER SAUCE. ½ oz. ½ oz. strain the sauce. Boil the milk and water. 2 tablespoonfuls of Allinson fine wheatmeal. 1 onion. Warm up the sauce again. and let these ingredients cook a few minutes. 1 teaspoonful of curry powder. of butter. The same as “Egg Sauce. Thicken the sauce with the cornflour. but do not allow it to boil. 1 good tablespoonful of vinegar. CURRY SAUCE (BROWN). 1 teaspoonful of Allinson fine wheatmeal. a pinch of mint and sage. and brown. add as much water as required to make the sauce the consistency of cream. add curry. and colour with burnt sugar. 1 even teaspoonful of curry. beat the egg up with the lemon juice. 1 teaspoonful of Allinson cornflour. 1 egg. beat it up. Fry the onions in the butter until nearly brown. and salt. add the butter and seasoning. butter. Grate the onion into the water. and salt to taste. ¾ pint of half milk and water. pepper and salt. return to the saucepan. of butter (or oil). and serve. taking care not to curdle it. a little burnt sugar. vinegar. Let the sauce go off the boil. add the curry. Thicken the sauce with the meal. 94 . juice of ½ lemon. 1 English onion chopped fine. EGG SAUCE. of butter. Let the whole simmer for 5 to 10 minutes.CURRY SAUCE (2). add gradually and gently the egg. ½ pint of water. and seasoning. and which should simmer a few minutes. 1 oz. add the meal.

FRENCH SAUCE. a pinch of saffron. add it gradually. and thicken with the cornflour. pepper and salt to taste. Chop the vegetables up fine. When slightly browned add ¾ pint of water. Add seasoning. a little thyme.” and add mixed herbs a little before serving. and make into a sauce like brown gravy. rub the sauce through a sieve. add Allinson fine wheatmeal. and after having allowed the sauce to cool a little. pepper and salt to taste. and fry them in the butter. 1 egg. Boil the milk and water with the saffron. Let all simmer for ½ an hour. HORSERADISH SAUCE. it should be dried in the oven and then powdered. ½ pint of milk and water. into which the meal has been rubbed smooth. each of carrot. of butter. onion. 2 oz.EGG SAUCE WITH SAFFRON. fry. HERB SAUCE. and see that the latter dissolves thoroughly. 1 teaspoonful of cornflour. 95 . adding the thyme. To easily dissolve the saffron. then add the vinegar and seasoning. and serve. return it to the saucepan. FRIED ONION SAUCE. turnip. Heat it up. but do not let it boil. 1 oz. Make like “Brown Gravy. 1 dessertspoonful of Allinson fine wheatmeal. Stir the sauce until it boils. or eschalots. 1 tablespoonful of vinegar. Chop fine an onion. beat up the egg. boil up. taking care not to curdle the sauce.

stirring in a little fresh oil first. add the salt. and horseradish for a few minutes. and mix all well. should this ever happen. pepper. 1 teacupful of vinegar. 1 dessertspoonful of Allinson fine wheatmeal. 2 eggs. MUSTARD SAUCE. do not waste the curdled sauce. 1 heaped-up tablespoonful of finely chopped mint. MILK FROTH SAUCE. butter. but start afresh with a fresh yolk of egg. ½ pint of oil. Boil the water. some essence of vanilla or any other flavouring. and flavouring. ½ teaspoonful each of mustard. Be sure to make it in a cool place. and salt. the yolk of 1 egg.” MINT SAUCE. 2 tablespoonfuls of grated horseradish. and then adding the curdled mixture. 1 tablespoonful of sugar. and thicken the sauce with the meal rubbed smooth in a little cold water. 1 teaspoonful of Allinson fine wheatmeal. ½ pint of milk. and proceed as in “Orange Froth Sauce. It you follow directions the sauce may curdle. and serve. Place the yolks in a basin. when the sauce begins to thicken stir in a little of the lemon juice. and mustard. drop by drop. also to stir one way only. salt to taste. work them smooth with a wooden spoon. sugar to taste. the juice of a lemon. continue with the oil. ½ oz. cook for two minutes. add salt. eggs. flour. pepper. Mix all the ingredients well. MAYONNAISE SAUCE. butter. and so on alternately until the sauce is finished. Stir in the oil very gradually. 1 teacupful of water. which should be quite cold.½ pint of water. 96 . Mix the milk. and let the sauce soak at least 1 hour before serving.

of butter. ½ pint of milk. ORANGE SAUCE 97 . and flavour it with 2 tablespoonfuls of orangeflower water. The juice of 2 oranges. 1 large Spanish onion. Make a white sauce. 1 gill of water. vinegar and salt to taste. ONION SAUCE. vinegar. Serve immediately. put the mixture over the fire in an enamelled saucepan. let all simmer for a few minutes. as it would then be spoiled. and let it cook a few minutes before serving. ORANGE FROTH SAUCE. 1 dessertspoonful of Allinson fine wheatmeal. of butter. the eggs previously beaten. and the flour smoothed with a very little water. and cook them in the water until tender. 2 eggs. sugar. and whisk it well until quite frothy. OLIVE SAUCE. stone and chop 8 Spanish olives. butter and seasoning. Brown the wheatmeal with the butter in the saucepan. ORANGE FLOWER SAUCE Make a sweet white sauce. 4 oz. pepper and salt to taste. do not allow the sauce to boil. and salt. 1 oz. and serve. let it simmer for five minutes. and then serve. add the mustard. 1 teaspoonful of white flour (not cornflour). 1 teaspoonful of sugar. thicken the sauce. sugar to taste. add them to the sauce. 1 dessertspoonful of Allinson fine wheatmeal. add the milk. Smooth the meal with a little water. add to the orange juice enough water to make ½ pint of liquid. ½ pint of water. Chop the onions up fine.1 good teaspoonful of mustard. mix this well with the sugar.

add this to the juice when hot. stir again over the fire until the sauce has thickened a little. sugar to taste. then add the eggs. serve at once. allow it to get cold. Make a sweet white sauce. and flavour with 2 tablespoonfuls of rosewater. 98 . 2 eggs. PARSLEY SAUCE. some water. take the juice of both the oranges and add it to the sugar. remove from the fire. flour. Mix smooth the cornflour in 8 tablespoonfuls of water. of ratafias. 4 large lumps of sugar. and stir the sauce over the fire until thickened. but do not let it boil. 3 oz. ½ pint of raspberries. Rub the sugar on the rind of one of the oranges until all the yellow part is taken off. let it boil. RASPBERRY FROTH SAUCE. 1 teaspoonful of white flour. ½ a teaspoonful of cornflour. Boil the raspberries in the water for 10 minutes. then strain through a cloth or fine hair sieve. and proceed as for “Orange Froth Sauce. ½ pint of milk. beat up the yolk of egg. This is made as “Wheatmeal Sauce. and sugar.2 oranges. Bruise the ratafias and put them in a stewpan with the milk. RATAFIA SAUCE. add a little more water if the juice is not ½ pint.” This sauce can be made with any kind of fruit juice.” but some finely chopped parsley is added five minutes before serving. and when the milk has cooled a little stir it in carefully. the yolk of 1 egg. 1 gill of water. SAVOURY SAUCE. ROSE SAUCE.

of butter. ½ a canful of tinned tomatoes or 1 lb. and serve. 1 small onion. SPICE SAUCE. then rub them well through a strainer. a tablespoonful of Allinson fine wheatmeal. return it to the saucepan. If fresh tomatoes are used. TARTARE SAUCE. cut up the carrots into small dice. For tinned tomatoes a teacupful of water is sufficient. of fresh ones. ½ oz. heat it up and thicken it with the meal. Cook the mushrooms and onion. of mushrooms. pepper and salt to taste. then rub the sauce through a sieve. if necessary. juice of ½ a lemon. let it simmer 2 or 3 minutes. Return the liquid to the ½ 99 . and add teaspoonful of mixed spice before serving. Make a white sauce. 3 carrots. cook them gently in 1 pint of water with the onion and seasoning until quite soft. Let the tomatoes cook gently for 10 minutes. Make a sweet white sauce. chopped fine. Strain the sauce and return it to the saucepan. TOMATO SAUCE (1). SORREL SAUCE. ½ oz. adding the butter and seasoning. and serve. slice them and set them to cook with a breakfastcupful of water. a teaspoonful of Allinson fine wheatmeal. and add to it a handful of finely chopped sorrel. 1 dessertspoonful of Allinson fine wheatmeal. a little nutmeg. let it simmer a few minutes. in ½ pint of water for 15 minutes. butter. pepper and salt to taste. add the lemon juice. pepper and salt to taste. 1 oz. thicken it with the meal. 1 lb.1 onion. Chop up the onion and fry it a nice brown. of butter.

when done rub through a sieve. Mix this with the boiling milk and water. add a little pepper and salt to taste. pepper. 1 dessertspoonful of Allinson fine wheatmeal. rub a little Allinson fine wheatmeal into a paste with cold water. WHITE SAUCE (1). and serve with the pudding. thicken it with the cornflour previously smoothed with a little water. strain it through a gravy strainer. Let the sauce simmer for a minute. a little vanilla essence. Add a little butter. 100 . add this to the boiling milk and keep stirring until the sauce has thickened.saucepan. boil up. cook with water and finely chopped onions. sugar to taste. mix the meal smooth in the rest of the milk. and flavour with vanilla or almond essence. and salt. add the butter. and salt. 1 teaspoonful of sugar. thicken with Allinson fine wheatmeal made into a paste with water. which should he smoothed well with a little cold water. cook for 3 to 4 minutes. pepper. Eat this with vegetables. boil up again. and when it boils thicken the sauce with the meal. re-heat. Cut up fresh or tinned tomatoes. and boil. TOMATO SAUCE (2). Mix milk and water together in equal proportions. ½ pint of milk. WHEATMEAL SAUCE. add a grated onion. ¾ pint of milk. and let it thicken. Boil the milk. a dessertspoonful of Allinson cornflour or potato flour. Boil ½ pint of the milk with sugar. and pour it into a warm sauce-boat. WHITE SAUCE (2). Eat with vegetables or savoury dishes. add sugar and vanilla.

mix the meal smooth with the rest. and bake the puddings for about 20 minutes. Turn them out on a dish. add the butter and seasoning. Whip the whites of the eggs to a stiff froth. and butter some cups. a small piece of butter. of castor sugar. 4 oz. ALMOND PUDDING (2). warm the butter. of ground sweet almonds. 4 eggs. Mix well. 3 oz. ¼ lb. mix them lightly with the well-beaten yolks. 101 . and the eggs well beaten. and ratafia flavouring. of ground bitter almonds.WHITE SAUCE (SAVOURY). 2 eggs. ½ oz. Have ready a well-buttered pie-dish. and serve. cream. pepper and salt to taste. and thicken the sauce. of butter. of almond paste. mix the almonds with this. 2 tablespoonfuls of sifted sugar. and add the sugar and 2 tablespoonfuls of cream or milk. ½ lb. Bring part of the milk to the boil. pour the mixture in (not filling the dish more than three-quarters full). and serve with sweet sauce. add the other ingredients gradually. Turn the pudding out and serve cold. size of a nut. ¾ pint of milk. and bake in a moderately hot oven until a knitting needle pushed through comes out clean. Let it cook gently a few minutes after adding the meal. PUDDINGS ALMOND PUDDING (1). 1 good dessertspoonful of Allinson fine wheatmeal. half fill them. With a spoonful of water make the ground almonds into a paste.

Some apples require much more water than others. 1 teacupful of mixed currants and sultanas. Pare. 2 lbs. ½ pint of milk. and the almonds and sugar. of cooking apples. butter a mould. APRICOT PUDDING. line a buttered pie-dish with them. and let them simmer with a little sugar for ½ an hour. and butter. pour in the rice.ALMOND RICE. 2 eggs. Cut very thin slices of bread and butter. of rice. let it get cold. 1 heaped up teaspoonful of ground cinnamon. and almonds until the rice is quite tender. core. finishing with a layer of bread and butter. which will take from 40 to 50 minutes. and repeat the layers of bread and apples until the dish is full. of blanched and chopped almonds. of ground sweet almonds and a dozen bitter ground almonds. 3 oz. some raspberry jam. 1 tin of apricots. of butter. 1 teaspoonful of cinnamon. ½ lb. Allinson wholemeal bread. sugar to taste. Cook the rice. sift the cinnamon over it evenly. milk. Bake from ¾ hour to 1 hour. Put the apricots into a saucepan. sugar. add the fruit picked and washed. take them off the fire and beat them with a fork. APPLE CHARLOTTE. 1 oz. Dip the mould into hot water for ½ a minute. When they are soft. if the rice will not turn out easily. 6 sponge cakes. 2-1/2 pints of milk. sugar to taste. Mix with them the sponge cakes crumbled. Beat the eggs up with milk and pour it on the apricots. turn out and serve with sauce made of raspberry jam and water. butter. Pour the mixture into a wetted mould and bake in a hot oven with a 102 . the cinnamon. 2 oz. Place a layer of apples over the buttered bread. and cut up the apples and set them to cook with 1 teacupful of water.

BATTER JAM PUDDING. and flavour. Have a pie-dish lined at the edge with baked paste. some raspberry or apricot jam. of butter. beat up the eggs with the sugar. ½ lb. butter a pie-dish. and stir into it the smooth paste. vanilla flavouring. 3 oz. finishing with the batter. ¼ oz.cover over the mould for ½ an hour. Beat up the yolks of the eggs and add them to the cooked batter. 3 eggs. then spread a layer of jam. BATTER PUDDING. 3 oz. of cornflour. 1 pint of milk. nutmeg. lemon rind. pour the milk over. of butter. When quite tender. whip the whites of the eggs to a stiff froth and add them to the rest. grate a little nutmeg over the top. and the apples pared. 1 lb. of apples. sugar. cored. serve either hot or cold. then turn it into a basin to cool. bring the rest to boil with the butter. until the dish is full. pour in a layer of the batter. of Allinson fine wheatmeal. BAKED CUSTARD PUDDING. 3 eggs. and bake in a slow oven for ½ an hour. Turn out. Serve in the pie-dish with stewed rhubarb. Pour the mixture into a buttered dish. the grated rind of a lemon. Stir the mixture over the fire for about 8 minutes. add the sugar. strain the custard into the dish. 1 pint of milk. 2 oz. Soak the barley overnight. 2 oz. of sugar. and chopped fine. put the butter in bits over the top. BARLEY (PEARL) AND APPLE PUDDING. and boil it in 3 pints of water for 3 hours. 103 . and bake the pudding for ½ an hour. Warm the milk. and bake for 1 hour. of pearl barley. Rub the cornflour and meal smooth with a little of the milk. and so on.

BREAD AND JAM PUDDING. Soak a 1d. of Allinson fine wheatmeal. let it stand 1 hour. each slice spread thickly with raspberry jam. 3 eggs. of currants. and boil for 2 hours.½ lb. Serve with a sweet sauce. Fill a greased pudding basin with slices of Allinson bread. 5 eggs. the rind of ½ a lemon and some almond or vanilla essence. of sultanas. mix all thoroughly. Heat the milk and make a custard with the eggs. a little chopped peel. a little grated nutmeg and zest of lemon. Beat the eggs well. BELGIAN PUDDING. Remove the apples from the saucepan and place them in a pie-dish without the syrup. turned out of the basin. 1 quart of milk. 4 chopped apples. 1 teaspoonful of ground cinnamon (or any other flavouring preferred). sweetened with 2 oz. pour into a mould. until they are beginning to get soft. sugar. BIRD-NEST PUDDING. 1 pint of milk. well beaten. and the lemon rind added. Mix in lastly the whites of the 3 eggs whisked to a stiff froth. for 1 hour. then boil for 1 hour covered with a pudding cloth. sweeten and flavour it to taste. make a custard by dissolving 1 tablespoonful of cornflour in 1 pint of milk well beaten. 1 dessertspoonful of sugar. and bake about ¾ hour. 3 oz. Serve either hot or cold. the yolks of 3 eggs. 104 . boil up and pour this over the jam and bread. and boil them in 1 pint of water. French roll in ½ pint of boiling milk. then add ¼ lb. pour the custard over the apples. of sugar. ¼ lb. of sugar. and bake the pudding until the custard is set. Pare and core the apples. 6 medium-sized apples. and the hot milk.

1 oz. sugar to taste. sugar to taste. Turn into a buttered mould and steam the pudding for 11/2 to 2 hours. put them in a dish. beat the whites of the eggs to a stiff froth. Cut the buns in thin slices. and mix them lightly with the rest. BUN PUDDING. add sugar and flavouring. let it cool a little. of breadcrumbs. add to the milk 105 . 1 pint of milk. and serve with jam or sauce round it. BUCKINGHAM PUDDING. 1 pint of milk. Beat the yolks of the eggs well together and the whites of 2 eggs. 4 eggs. Mix all the ingredients. 4 or 5 sponge cakes. 3 eggs. vanilla flavouring. 5 oz. 1-1/2 pints milk. Boil the milk and pour it on the eggs. of ratafias. 3 stale 1d. of ground almonds. serve immediately. add sugar and the rose or orange water.BREAD PUDDING (STEAMED). 2 oz. buns. then put in more ratafias and sponge cakes until the mould is almost full. of Allinson wholemeal bread. 1 wineglassful of rosewater. sugar to taste. BREAD SOUFFLÉ. sugar. Soak the bread in the milk until perfectly soft. 3 eggs. 4 eggs well beaten. 2 tablespoonfuls of orange or rosewater. of butter (oiled). and lay in the sponge cakes cut in slices. ¾ pint of milk. pour the whole into a well-buttered pie-dish and bake the Soufflé for ½ an hour in a brisk oven. and let them soak for ½ an hour. 3 oz. press the ratafias all over it. Butter a mould. beat the mixture up with the yolks of the eggs. Cover it with buttered paper and steam for about 1 hour. ¼ lb. ¾ lb. beat the eggs well. Pour into the mould. Turn it out carefully.

as preferred. and dried. Soak the bread as directed in above recipe. ratafias. and sugar. scattering a few cherries between the layers. 1 breakfastcupful of currants and sultanas mixed. well beaten. or steam for 1-1/2 hours. 2 oz. break up the sponge cakes and fill the mould with layers of sponge cake. Dissolve part of the butter. Butter a mould and decorate it with the cherries and citron cut into fine strips. CABINET PUDDING (1). add it to the rest of the ingredients. almonds. 2 oz. Make a pint of custard with Allinson custard powder. bake for 1 hour in a moderate oven. and bake the pudding in a moderate oven for 1 hour. Butter a pint pudding mould and decorate it with preserved cherries. ratafias. 2 oz. When the mould is nearly full. and pour over the buns.and sugar. add the fruit. CABINET PUDDING (3). which should be previously well washed. cover with a plate. 2 oz. eggs and milk as in Bun Pudding. of butter. picked. 1 heaped-up teaspoonful of cinnamon. then fill the basin with layers of sliced sponge cakes and macaroons. add to it 2 tablespoonfuls of raisin 106 . and mix them all well together. 2 oz. CABINET PUDDING (2). Butter a pie-dish with the rest of the butter. 8 stale sponge cakes. 1 pint of milk. Steam the pudding for 1 hour. ½ lb. serve with lemon sauce. and some raspberry jam. and the cinnamon. a few drops of almond essence. of Allinson bread cut in thin slices. of chopped almonds. and serve with sauce. dried cherries. and jam. pour over the mixture the custard of milk and eggs with the flavouring added. citron peel. 4 eggs. then stand for 2 hours. and sugar to taste.

the sugar. the almond meal. of ground sweet almonds. of castor sugar. serve with wine sauce. 3 large carrots. 7 oz. 3 eggs. of Allinson fine wheatmeal. Place the yolks of the eggs in the pan. Scrape and grate the carrots. CHOCOLATE ALMOND PUDDING. whip them well. and bake the puddings the same way as almond puddings. 8 eggs. 2 oz. make a batter of the other ingredients. bake 1 hour in a buttered pie-dish. and sugar to taste.. pour the mixture into a buttered mould. &c. of Allinson cocoa. 1 egg to a breakfastcupful of the batter. beating the mixture all the time. stirring it well into the batter. Mix the porridge with enough hot milk to make it into a fairly thick batter. add some jam. 2 tablespoonfuls of syrup. Beat up 1 or 2 eggs. CHOCOLATE MOULD. add the vanilla essence. 4 oz. and steam the pudding for 2-1/2 to 3 hours. steam the pudding carefully for three-quarters of an hour. 1 dessertspoonful of vanilla essence. of potato flour. To use up cold stiff porridge.wine and pour over the cakes. add the grated carrots. and the cocoa. 1 oz. add the whites of the eggs last. 2 oz. Smooth 107 . taking care not to let the water boil into it. of Allinson fine wheatmeal. the whites beaten up stiffly. CANADIAN PUDDING. 1 dessertspoonful of vanilla essence. 1 heaped-up tablespoonful of cocoa. 1 teaspoonful of cinnamon. ½ pint of milk. 1 quart of milk. Pour the mixture into pie-dishes. ½ lb. CARROT PUDDING. taking care not to fill them to the top.

7 oz.the potato flour. Mix the chocolate. 3 eggs. ¼ lb. add the vanilla and mix it well through. turn out when cold. and butter together. or with cold white sauce. ¼ pint of cream. white of 1 egg. and when they are well stirred in. Three large sticks of chocolate. and stir the mixture over the fire until it detaches from the sides of the saucepan. ¼ lb. whisk the whites and yolks separately. 8 sponge cakes. sugar. Boil up the milk and stir over the fire until it comes clean from the sides of the pan. 3 inches of stick 108 . 1 pint of milk. Turn out and serve hot. stir frequently. Break the eggs. of flour. flour. of grated Allinson chocolate. Beat up the yolks of the eggs and stir those in. of Allinson fine wheatmeal. ¼ lb. 1 pint of milk. turn the whole into a buttered mould. and serve plain. Pour the mixture into a wetted mould. CHOCOLATE PUDDING (STEAMED). ¼ lb. first add the yolks to the pudding. and steam the pudding 1-1/2 hours. Add sugar to the rest of the milk. Serve with white sauce poured round. of sugar. Let all simmer for 10 minutes. 3 large bars of chocolate. Put into a buttered basin. piece of vanilla 3 inches long Dissolve the chocolate in ¾ of the pint of milk. whip the whites to a stiff froth and mix these well through. 3 eggs. and steam for 1 hour. wheatmeal flour. then remove it from the fire and let it cool a little. and cocoa with some of the milk. then take it out and let it cool. add it to the boiled chocolate. with the rest of the milk mix the wholemeal smooth. of butter. CHOCOLATE TRIFLE. boil it up and thicken it with the smoothed ingredients. mix in the whites. CHOCOLATE PUDDING.

chopped apples. and decorate it with almonds. candied peel. sweet almonds. shelled and ground Brazil nuts. CHRISTMAS PUDDING (1). vanilla. raisins. repeat until you finish with a layer of sponge cake. 1 doz. wash. currants. of almonds blanched and chopped. chop or grind 109 . rub the butter into the breadcrumbs. mash them well up with a spoon. when the chocolate is quite dissolved remove the vanilla. 3 oz. Have ready a wetted mould. ½ lb. raisins (stoned). ½ pint of milk. ½ lb. bitter almonds. 3 oz. add a little milk. 1 lb. moist sugar. 2 oz. if the mixture is too dry. 6 eggs. Dissolve half the chocolate in a saucepan with 2 tablespoonfuls of water. mixed peel. ½ lb. and 1 teacupful of apple sauce. next spread some of the dissolved chocolate. 1 lb. 1 lb. 2 oz. and dry the fruit. breadcrumbs. sift the chocolate into the whipped cream. spread the chocolate cream over it evenly. and 1 teaspoonful of sifted sugar. and mix all the ingredients together. beat up the eggs. breadcrumbs. Fill some greased basins with the mixture.vanilla. and boil the puddings from 8 to 12 hours. CHRISTMAS PUDDING (2). sprinkle with almonds and ratafias. of ratafia. ¾ lb. pick. put into it a layer of sponge cake. currants. pick. split. sugar. 1 lb. ½ lb. 8 eggs. Turn the sponge cake mould into a glass dish. butter. 1 oz. mixed spice. Wash. Grate the rest of the chocolate. 1 teaspoonful of spice. 12 oz. chopped fine. Rub the butter into the breadcrumbs. and dry the fruit. bitter almonds (ground). and flavour it with 1 inch of the vanilla. of butter. stone the raisins. boil the milk and pour it over them. Break the sponge cakes into pieces. 1 lb. 1 lb. chopped sweet almonds. ½ lb. ½ oz. ½ lb. whip the cream with the whites of eggs.

110 . cover with pieces of buttered paper. mixing all well together. Allinson fine wheatmeal. of spice. 1 lb. Allinson fine wheatmeal. tie pudding cloths over the basins. then beat well the eggs and add them. and Brazil nut kernels. currants. Wash and pick the currants and sultanas. currants. each of raisins. CHRISTMAS PUDDING (3). ½ lb. Rub the butter into the wholemeal flour. each of raisins. of mixed peel. sultanas. Pour as much milk as is necessary to moisten the mixture sufficiently to work it with a wooden spoon. and some milk. ½ lb. and grated carrots. of mixed spice. 6 eggs. and cut up fine the mixed peel. chop fine the nut kernels. Wash and pick the currants and sultanas. wash and stone the raisins. ½ oz. chopped apples. ¼ lb. butter. and Brazil nuts. Boil the puddings for 8 hours. and serve with white sauce. This is a plainer pudding. mix all the ingredients together. sugar. CHRISTMAS PUDDING (4). and add as much milk as is required to moisten the mixture. and chop fine the Brazil nuts. and some milk. 1 lb. sultanas. and boil for 12 hours. at the last stir in the apple sauce. wholemeal breadcrumbs. 4 beaten-up eggs. Have ready buttered pudding basins.the almonds. ½ oz. each of moist sugar. which will agree with those who cannot take rich things. wash and stone the raisins. nearly fill them with the mixture. and tie over pudding cloths. First mix all the dry ingredients. Rub the butter into the meal and breadcrumbs. Fill buttered pudding basins with it. beat up the eggs. each of wholemeal breadcrumbs. and sweet almonds and butter. cover with buttered paper. Boil the pudding in a buttered mould for 8 hours. blanch and chop fine the almonds.

3 eggs. of sifted sugar. and sugar. of fresh grated cocoanut. ½ lb. whip the whites of the eggs to a stiff froth. of ratafia biscuits. Boil the bread in the milk until it is quite soft and mashed up. 3 eggs. sugar. and bake as above. add these to the mixture just before turning the pudding into a buttered pie-dish. 1 pint of milk. the sugar. of Allinson breadcrumbs. 1 pint of milk. of butter. Mix the breadcrumbs. Bake the pudding in a buttered dish of an hour. Butter a pie-dish. Twelve sponge fingers. Butter thickly a pint and a half pudding basin. cocoanut. smoothed with a little hot water. chopped small. 1 tablespoonful of Allinson cocoa.COCOA PUDDING. 8 oz. COCOANUT PUDDING (2). then add the cocoa. of stoned muscatels. blanched almonds. add the yolks of the eggs. COCOANUT PUDDING (1). and sugar to taste. muscatels. vanilla to taste. ½ lb. 2 oz. of candied fruit. and 1 pint of custard made with Allinson custard powder. 10 oz. of stale Allinson bread. 1 pint of milk. then beat the whites of the eggs to a stiff froth. of sugar. decorate the bottom with a few 111 . add the yolks of the eggs. 2 oz. 1 oz. bake until golden brown. place a few little pieces of butter on the top. and mix all well. and vanilla. and the butter (oiled). pour in the mixture. COLLEGE PUDDING. add the cocoanut. the milk of it. 3 eggs. mixing all well. well beaten. 4 oz. of Allinson bread. Soak the bread as for the savouries. 1 grated fresh cocoanut. Let the mixture cool a little. its milk. well beaten. 4 oz. 3 oz. 3 oz. add these.

and mix them well with the rest. of rice. before serving decorate the top with some apricot or other jam. 2 oz. &c. 1 pint of milk. let stand all night in a cold place. some raspberry and currant 112 . 1 oz. when the ingredients are cooked. EMPRESS PUDDING. &c. ½ lb. Proceed as for a blancmange.slices of the bright coloured fruits.. 2-1/2 pints of milk. boil the rest of the milk with the sugar and butter. and the remainder of the candied fruits chopped finely. and bake all for 20 or 30 minutes in a moderate oven. stir briskly. prepare 1 pint of custard according to recipe on page 75. CUSTARD PUDDING WITHOUT EGGS. 1 quart of milk. and while still hot pour into the basin over the cakes. letting each one overlap the other and cut the tops level with the basin. and vanilla or other flavouring. then pour into a greased pie-dish and brown slightly in the oven. in the basin. 3 eggs. let them cool a little. thin paste. Mix the flour and custard powder to a smooth. and sugar to taste. the rind of ½ a lemon.. split the sponge fingers and arrange them round the sides of the basin. one packet of Allinson custard powder. break up the remainder of the cakes and mix with the chopped almonds. the ratafias crushed. 2 oz. cover with a plate and put a weight on the top. CUSTARD PUDDING. beat up the eggs. sugar to taste. when quite boiling pour it into the powder. of Allinson fine wheatmeal. not disturbing the fingers round the edge. carefully fill the basin with this mixture. of cornflour. with a few tablespoonfuls of the milk. One dessertspoonful of flour. of butter. turn out on to a glass dish to serve.

2 oz. 2 cupfuls of stewed and stoned plums (or the same quantity of any other fruit). 1 pint of milk. and add a teacupful of fresh milk. and mix it with the rest of the pudding. of butter. spread a layer of jam. 2 oz. adding the sugar and cinnamon. and rub through a heated gravy strainer over and around the pudding. 3 eggs. ½ a teacupful of sifted sugar. a pinch of salt. Butter a cake tin. and bake the pudding until nicely brown. and 1 oz. oil the butter and mix it with the other ingredients. have ready a greased pie-dish. of giant sago. 1 teaspoonful of ground cinnamon. pour in the mixture. FRUIT AND CUSTARD PUDDING. Soak 113 . fill a wellgreased tin about three-parts full. and 2 oz. until quite soft. place a layer of rice into it. let it cool a little and mix with it the eggs. of sultanas. well beaten. whisk well together. make very hot. Bake the pudding for ¾ of an hour. turn out. serve with apricot sauce poured over and around.jam. 2 oz. Mix the crumbs and fruit in a bowl. and 2 well-beaten eggs. add to it 1 gill of water. of butter. then serve at once. 1 quart of milk. 1 large cupful of fine breadcrumbs. beat up the eggs with the milk. take 1 teacupful of apricot jam. finishing with the rice. 1 tablespoonful of sugar. 2 oz. GIANT SAGO PUDDING. Gently cook the rice with the lemon peel in the milk. Beat steadily for 15 minutes. To make the sauce. and repeat until the tin is full. sugar to taste. and bake in a moderate oven for 35 minutes. of currants. A teacupful of Allinson fine wheatmeal. and eat with boiled custard. FEATHER PUDDING. hot or cold. of Allinson fine wheatmeal.

beat up the eggs and mix them well with the other ingredients. ½ lb. eggs. and cook it gently for another 15 minutes: then pour the pudding into a piedish. GOOSEBERRY SOUFFLÉ. ½ pint of milk. of citron peel. 3 eggs. ½ pint of milk. of Allinson fine wheatmeal. mix the meal smooth with the rest of the milk. 1 teacupful of sago. 1 pint of milk. and steam the pudding in boiling water for 2-1/2 hours. and cook in a double saucepan. castor sugar to taste. adding a little water.the sago in cold water. if necessary. tie up with a cloth. then the batter without mixing them. tie a cloth over it. dip the pudding basin in cold water for 1 minute. and bake it in the oven until set or slightly brown on the top. Stew the gooseberries 114 . 1 lb. pour in the batter. 3 pints of gooseberries. grease a pudding basin. if possible. of golden syrup. with 1-1/2 pints of the milk for 2 hours. of Allinson fine wheatmeal. Soak the sago with the boiling milk until quite soft. the juice of ½ lemon may be added to the syrup and grated rind put in the batter. the fruit and sugar. If liked. put over the batter a piece of buttered paper. 2 oz. 10 oz. add this. GOLDEN SYRUP PUDDING (2. Make a batter with the meal. cut and arrange the citron in the bottom of it into a star. Before turning the pudding out. and steam the pudding for 3 hours. taking care that no water boils into it. Butter a mould. mix it with the meal and golden syrup into a fairly thick batter. 3 eggs. GOLDEN SYRUP PUDDING (1). pour into it first the golden syrup. 4 eggs. ½ lb. and milk.) This pudding is very much liked and easily made. of golden syrup. drain.

meanwhile beat the whites of the eggs to a stiff froth. of ground rice. ½ a teacupful of water. Pour the mixture into a wellgreased dish. then pour the rest of the pudding mixture over the jam. rub the fruit through a coarse sieve and place it into a pie-dish. stir it into the ground rice. of butter. Let the mixture cook gently for 5 minutes. sugar to taste. draw the saucepan to the side. adding sugar to taste. 4 eggs. Boil the milk. GREENGAGE SOUFFLÉ. Pour half of the mixture into a pie-dish. Skin and stone the fruit. 5 oz. 3 tablespoonfuls of ground rice. ½ oz. draw the saucepan from the fire and stir in the yolks of the eggs and then the whites beaten to a stiff froth. and let it brown lightly in the oven. ½ pint of milk. mix them with the milk previously heated. When the fruit has been reduced to a pulp mix in gradually the ground rice. 1 quart of milk. beat the yolks of the eggs well. lay this over the Soufflé’ a few minutes before it is quite done. Bake the mixture in a moderate oven until set. and serve quickly. and any kind of jam. which should have been smoothed previously with the milk. previously smoothed with some of the cold milk. GROUND RICE PUDDING. blanch and drop (or grind) the kernels. and pour them over the gooseberries. mixing all well. 20 greengages. adding a little castor sugar. and bake the Soufflé’ for ½ an hour in a brisk oven. stir frequently. let it set in the oven. gently cook the greengages in the water with the kernels and sugar. and mix well. add the butter and let the whole mixture boil up. spread a layer of jam over it.with ½ a teacupful of water until quite soft. and when it has ceased to boil add the egg well whipped. 1 egg. 115 . Serve immediately.

1 lb. 3 lemons. mix all the ingredients thoroughly. 1-1/2 pints of milk. 1 oz. add the butter.HASTY MEAL PUDDING (1). the juice of the 3 lemons. flavour with the sugar and almond essence. HASTY MEAL PUDDING (2). the sugar. and bake it from 20 to 30 minutes. Soak the sago well in the milk over the fire. Prepare over night 1 pint of custard made by using 1 dessertspoonful of Allinson cornflour 116 . LEMON PUDDING. stirring quickly until it is well cooked and a stiff batter. add the butter. Boil the milk and meal as for a blancmange. Boil the milk and sift the meal in gradually. of butter. 8 oz. 4 oz. some jam or golden syrup. and pour the mixture into 2 wellgreased pudding basins. let the mixture cool. of sugar. let it cook for 5 or 6 minutes. some marmalade or other preserve. 1 pint of milk. LEMON TRIFLE. 3 eggs. of Allinson fine wheatmeal. steam the puddings 2 hours. 2 oz. a few drops of almond flavouring. of butter. and the grated rind of 2. 1 pint of milk. 2 oz. stirring all the time. spread a layer of marmalade or preserve in the bottom of the pie-dish. letting it dissolve. sugar to taste. 2 oz. breadcrumbs. and serve them with stewed fruit or white sauce. and mix with it the breadcrumbs. well beaten. 3 eggs. of sago. turn it into a dish. of Allinson fine wheatmeal. add the eggs. Beat the eggs well. and eat the pudding with syrup or jam. pour the mixture over.

stir carefully and bake for 11/2 or 2 hours. 3 oz. Drain off all the water. Stand in a cold place for 2 or 3 hours. Boil the milk with the oats. Break the macaroni in small pieces and boil it for 20 minutes. let it cool for a short time before serving. cook gently for 15 minutes. N. let it boil 1 or 2 minutes and put on one side. 1 large tablespoonful of sugar. when it is perfectly smooth pour it over slices of Swiss roll which have been laid close together in a glass dish. 1 oz. and a piece 117 . of sugar. of butter and 1 pint of custard made with Allinson custard powder. 2 oz. bake the pudding in a well-greased dish in a moderate oven until quite set. sugar. add the eggs. of Allinson steam cooked oats (to be obtained from any grocer in 2 lb. smooth the lentil flour with a little water. 1 pint of milk. of butter. and juice. let the slices be quite covered with the cream. 1 oz. MACARONI PUDDING (1). mixing the lentils well with the milk. of lentil flour. well beaten. and pour the boiling milk gradually over it. of sugar to 1 pint of milk. Boil the milk. when the mixture has cooled a little. 4 oz. Add the butter. Next morning add the strained juice of 2 lemons and beat together for 5 minutes. then pour into a pie-dish and add to the mixture 1 pint of custard made according to recipe given. sugar. of macaroni. lemon rind. 2 pints of milk. Garnish with glacé cherries.—This is a most delicious pudding. pour in the milk. 2 eggs. the rind and juice of ½ lemon. 3 eggs. butter. LENTIL FLOUR PUDDING. 3 oz. boxes). sugar.B. ½ pint of milk. butter.and 2 oz. LONDON PUDDING. sugar.

finishing with breadcrumbs and butter. whip the cream. and mixed. bake for ½ hour and serve either hot or cold.of butter. Then put in the peel cut in very fine strips and the sultanas. 2 oz. 1 pint of red currants. sift the flour and lightly stir it into the butter. 4 oz. some sugar and bits of butter. macaroni. a little milk. turn it into a glass dish. and sift sugar over all. Turn out and serve with melted butter sauce. Boil until the macaroni is quite tender. of butter. ¾ lb. place in a buttered pie-dish. Butter a pie-dish well. ½ lb. 6 oz. and pour over a pint of custard made with Allinson custard powder. of butter. of mixed peel. and a little grated nutmeg. Beat the butter and sugar to a cream. MARLBOROUGH PUDDING. then a layer of the fruit. picked. 6 oz. Allinson breadcrumbs. MALVERN PUDDING. ½ lb. MELON PUDDING. spread a layer of breadcrumbs. which should be only threeparts full. 3 oz. ½ pint of cream. and steam for 2 hours. 1 pint of raspberries. then add the eggs well beaten up. Let it cool. spread it over the pudding. MACARONI PUDDING (2). of sugar. of sultanas. repeat these layers until the dish is full. washed. Put into a wellbuttered mould. of sugar. Put the pudding into a pie-dish and bake for ½ hour. 118 . of Allinson fine wheatmeal. 2 eggs. bake the pudding for ¾ an hour. which should be boiled in milk until quite tender. 4 oz. add a little milk if necessary. beat in the eggs one by one until well mixed.

Should eggs be added. and for vermicelli pudding the same. some butter. of Allinson breadcrumbs. then mixed with the pudding before it goes into the oven. 1 oz. use 2 oz. and so on until the dish is full. 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. 3 apples. Make the batter. 1-1/2 lbs. and pour the mixture over the pudding. of melon. and serve with sifted sugar. For instance. Place a layer of breadcrumbs in a buttered dish. spread the butter in bits over the top. mix them with the milk. 3 eggs. MINCEMEAT PANCAKES. 4 oz. 12 cloves. fold them up. they should be beaten well. sugar to taste.1 lb. MILK PUDDING. of giant sago and 2 oz. or for semolina pudding. 3 eggs. Most farinaceous milk puddings are improved by the use of Allinson fine wheatmeal with the other ingredients. fry the pancakes. finishing with a layer of breadcrumbs. place a layer of fruit over the breadcrumbs. of wheatmeal to 1 quart of milk. ½ pint of milk. The general rule for milk puddings is to take 4 oz. Peel and cut up the apples and melon. and some mincemeat. beat up the eggs. and place a spoonful of mincemeat on each pancake. and bake the pudding 1 hour. 119 . of farinaceous food of any kind to 1 quart of milk. according to the heat of the oven. of butter. with sugar and flavouring to taste. adding sugar and the cloves tied in muslin. of Allinson fine wheatmeal. ½ pint of milk. the same quantities of wheatmeal and semolina. remove the cloves from the fruit. and stew the fruit 15 minutes.

sweeten the milk to taste. 1 gill of milk. oil. and steam for 3 hours. of vege-butter. of candied cherries. of Allinson breakfast oats. of sultanas. and ½ lb. 4 eggs. OATMEAL PANCAKES. then add 4 cupful of golden syrup. 2 oz. cover 120 . pour the mixture into it. stir all well. Allinson wholemeal bread and butter in thin slices. Mix again. ½ lb. and fry the pancakes in butter. of currants. Butter a pudding mould and line it with the cherries. a few drops of almond flavouring. and milk. 1 even teaspoonful of cinnamon. a pinch of salt. OATMEAL PUDDING. and serve with any kind of sweet sauce. Make a batter of the ingredients. NURSERY PUDDING. These are very good. butter a mould. add the eggs. 1 oz. and add the flavouring. turn out. of soaked sago. 6 oz. let it soak for 1 hour. 1 pint of milk. 1 pint of milk. butter. the fruit. fill it with slices of bread and butter. Mix all lightly together. ½ lb. mix them well with the milk. sugar. of fine oatmeal. Mix the Allinson breakfast oats with the soaked sago. use to fill a fancy mould. turn out carefully. 3 eggs. the well-beaten yolks of 2 eggs. and eat very short. 2 oz. and teacupful of milk. of butter. well beaten. 3 eggs. of Allinson fine wheatmeal. 4 oz. steam the pudding for 1-1/2 hours. of sultana raisins. or vege-butter in the usual way. and serve with sauce. sugar to taste. 2 oz. and finally add the whites of 3 eggs whisked to a firm froth. beat up the eggs. ½ lb. sugar to taste. pour the custard over the bread and butter. Serve with lemon and castor sugar. cinnamon.NEWCASTLE PUDDING.

1 dessertspoonful of Allinson cornflour. of Allinson wholemeal bread. then arrange the bread and butter in the mould in layers. and sugar to taste. 4 eggs. ORANGE MARMALADE PUDDING. cornflour. 6 eggs. crush up finely the macaroons and mix well the yolks of the eggs. pour the mixture into it.with a cloth. Mix the yolks of the eggs with the orange water. cut the bread into slices and butter them. and mix this lightly with the other ingredients. spreading each layer with marmalade. butter a mould. ¾ lb. and serve immediately. 1 teacupful of milk. large enough to be only half full when the mixture is turned into it. Turn out. beat up the eggs 121 . citron. 1 teaspoonful finely minced citron peel. Whip the whites to a stiff froth. When the mould is ¾ full. 3 eggs. and bake the Soufflé’ in a moderate oven until set and lightly browned. the sugar and the cornflour (previously smoothed with the milk). have ready a buttered Soufflé dish. OMELET SOUFFLÉ (1). of castor sugar. and bake the Soufflé about 20 minutes until it is a golden brown and well risen. 1 dessertspoonful of cornflour. 1 pint of milk. sift sugar over it. 6 macaroons. Butter a mould thoroughly. and sugar. some orange marmalade. mix this lightly with the rest of the ingredients. sift sugar over it and serve immediately. the macaroons. 2 oz. stirring the whole for 10 minutes. some butter. adding 1 tablespoonful of water. I tablespoonful of orange water. whip up the whites of the eggs to a very stiff froth. Separate the whites and yolks of the eggs. OMELET SOUFFLÉ (2). and steam the pudding for 3 hours.

¼ lb. and sugar to taste. and add them carefully to the thickened milk. then turn out and serve. When the liquid in the saucepan is near the boil. and sprinkle with sugar. sugar to taste. Serve hot or cold. 1 pint of milk. 2 apples. With the rest smooth the cornflour and mix with it the eggs. Let the pudding boil sharply in plenty of boiling water until the rice is soft. pared. pour the custard over the fruit. of sultanas. mix it with the other ingredients. The juice of 7 oranges. keep stirring the mixture over a gentle fire until it has cooked 5 minutes. of Allinson cornflour. let the whole soak for 1 hour. 4 oranges. taking care not to do so while it is too hot. and thicken it with the cornflour. Dip the mould in cold water for 1 minute before turning it out. serve with white sauce. stir into it the mixture of egg and cornflour.with the milk and pour it over the layers. and of 1 lemon. and chopped up. cover the mould tightly. 6 oz. turn it into a wetted mould and allow to get cold. 122 . place the fruit in a pie-dish. well beaten. put 1-1/2 pints of this over the fire with the sugar. let the milk cool. Wash the rice. ORANGE PUDDING. cored. of Patna rice. boil the milk. and tie all in a cloth. Peel and slice the oranges and remove the pips. of sugar. 1 teaspoonful of cinnamon. 3 eggs. ½ lb. allowing plenty of room for swelling. Add enough water to the fruit juices to make 1 quart of liquid. and steam the pudding for 1-1/2 hours. ORANGE MOULD. OXFORD PUDDING. beat up the eggs. 1 tablespoonful of Allinson cornflour. 4 eggs and 4 oz. time 1-1/2 hours. and bake the pudding in a moderate oven until the custard is set.

overlapping each other. 2 eggs. vanilla flavouring. turn it over. some butter. Spread the pancakes with jam. turn out. and when boiling pour in enough batter to make a thin pancake. and when browned on the other side fold the pancake over from each side and slip it upon a hot dish. some jam. 2 oz. Butter a mould. pick and wash the currants and add them to the batter. Fry a golden brown. oil. 5 or 6 thin cold pancakes. form a circle of slices round the bottom of the mould against the sides. 1 pint of milk. 4 eggs. ½ pint of milk. PARADISE PUDDING. fill the centre with the sponge cakes broken into pieces. Put a piece of butter the size of a walnut in the frying-pan. adding vanilla to taste. of Allinson fine wheatmeal. each of white flour and fine Allinson wheatmeal. Make a batter of the meal. The above quantity will make 6 or 7 pancakes. 1 pint of milk. PANCAKES. Fry into thin pancakes with vege-butter. pour this over the rest and steam the pudding for 11/2 hours. of Allinson fine wheatmeal. roll them up and cut them across into slices. Make a batter of the above ingredients. butter for frying. 3 eggs. and serve. A ¼ lb. a pinch of salt. PANCAKES WITH CURRANTS. and keep hot in the oven while the other pancakes are being fried. of currants. 123 . 3 or 3 stale sponge cakes. sugar and cinnamon to taste. 4 oz.PANCAKE PUDDING. and work these circles right up the mould. or vege-butter for frying. 2 oz. Make the batter the usual way. milk and eggs.

2 oz. Mix it with the other ingredients. 1 breakfastcupful of Allinson breadcrumbs. Boil the sago in ½ pint of milk until soft. 4 oz. and steam 3 hours. Eat with a sweet white sauce. Butter slices of bread on both sides. the grated rind and juice of a lemon. the thin rind of 1 lemon. butter. 1 teaspoonful of cinnamon. Rub the butter into the wheatmeal. Boil the milk with the sugar. of raisins. adding as much water as the sago will absorb. of small sago. If the mixture is too dry add as much milk as is necessary to moisten all well.1 teacupful of sago. 6 apples chopped small. and almonds. and steam the pudding for 2 hours. of butter. Soak the sago over the fire with as much hot water as it will require to soften it. Pour the mixture into a wide. sugar. some Allinson wholemeal bread. Turn the mixture into a well-buttered mould. Mix together the raisins. Fill a buttered pudding basin with the mixture. This is a plain pudding which can be eaten instead of Christmas pudding by those who are inclined to be dyspeptic ½ lb. and 8 well-beaten eggs. Serve with sauce. POOR EPICURE’S PUDDING. let the milk cool a little. of Allinson fine wheatmeal. and then add carefully the eggs well beaten. and breadcrumbs. Wash and stone the raisins. cinnamon. of sugar. 2 tablespoonfuls of sugar. cinnamon. then mix all the ingredients together. wheatmeal. tie over with a pudding cloth. of sultanas. sugar to taste. a stick of cinnamon (4 inches long). 1 teaspoonful of cinnamon. and cover the pie-dish with 124 . PLUM PUDDING. 1 pint of milk. and some milk. add them. remove the cinnamon. and mix all well. of wholemeal breadcrumbs. 2 eggs. 3 oz. 2 oz. ½ lb. rather shallow pie-dish. 3 eggs. 12 blanched and sliced almonds. and 2 oz. beat up the eggs. ½ lb. of butter.

of white poppy-seed. POPPY-SEED PUDDING. and bake the pudding 1-1/2 hours. adding sugar and a few drops of almond essence. Stew them very gently in an enamelled saucepan in the water in which they soaked. adding a little of the milk. and entirely cover the milk. the bread should be free from crust. of butter. PRUNE PUDDING. Scald the poppy-seed with boiling water. 1 teaspoonful of Allinson cornflour. well beaten. turn all into a buttered pie-dish. mash them well with a fork or wooden spoon. of sugar. orange-water. add this to the rest of the mixture. When the poppy-seed has been crushed fairly fine. 2 tablespoonfuls of orange-water.these. Meanwhile make a custard with the milk. and add a little more if needed. sugar and flavouring to taste. the sugar. 1 lb. 4 oz. Heap the prunes on a glass dish and pour the custard round. mix all well. of thin slices of Allinson bread and butter. 1 pint of milk. ¾ lb. drain this on and crush the seed in a pestle and mortar. butter. PRUNE PUDDING 1 lb. 6 oz. and the yolks of eggs. let it cool. and mix this with the mashed prunes when quite cold. 3 oz. meal. when the prunes are quite tender. beat the whites of the eggs to a stiff froth. and serve. of Allinson fine wheatmeal. Beat the whites of the eggs to a stiff froth. Wash the prunes. 125 . 3 eggs. 1-1/2 oz. and the rest of the milk. of stoned and stewed prunes. and soak the prunes in ½ pint of water over night. and let them cool. add the yolks of the eggs. and ½ pint of milk. 3 eggs. remove the stones. of prunes or French plums. cornflour. 4 eggs. Bake in a moderate oven about 45 minutes.

1 pint of milk. then arrange a layer of prunes. pour a little prune juice over. boil the rice in the milk with the sugar and lemon rind. Pour the custard over the mixture. Let it cook gently for 1 hour. a very little sugar. ROLLED WHEAT PUDDING. and sprinkle it all over with the breadcrumbs. 1 quart of milk. 2 tablespoonfuls of sugar. and bake the pudding from ½ to 1 hour in a moderate oven. 4 eggs. the rind of ½ a lemon. Thoroughly butter a pudding mould. of rice. The pudding will be much improved if all the liquid is poured off once or twice. and turn the whole gently into the mould. and until all the milk is absorbed. let soak 1 hour. Set the milk over the fire. let the rice cool a little. when boiling add the wheat from which the water has been strained. then add the fruit. 126 . and poured over again. Serve with fruit sauce or stewed fruit. looking like a cake. 1 teacupful of currants and sultanas. and so alternately until the dish is full. and mix them with the rice. beat up the yolks of the eggs. bake the pudding 1 hour in a moderate oven. Soak the rolled wheat in water for 1 hour. 1 quart of milk. of Allinson rolled wheat. mix this well with the rice. adding a little sugar if liked. sugar to taste. 1 teacupful of fine breadcrumbs. taking care not to displace the breadcrumbs. It should turn out brown and firm. let it gently simmer until quite soft. finishing with bread and butter. Grease a pie-dish and line it with a layer of bread and butter. RICE PUDDING (French). 8 oz. beat up the egg in the milk. and bake 1 hour. Beat the whites of the eggs to a stiff froth. turn the mixture into a buttered pie-dish. RUSK PUDDING. 4 oz.

Mix the semolina smooth with part of the milk. mix them with the boiled semolina when it is fairly cool. Mix the milk and meal perfectly smooth. raspberry jam. let them soak for 1 hour. Spread a little jam between every two rusks. beat up the eggs. Pour into mould previously dipped in water. add the semolina. and serve with white sauce. Take off and mix in quickly the yolk of an egg beaten up with flavouring. SEMOLINA BLANCMANGE. turn out. Serve cold with stewed fruit or custard. beat up the eggs. ½ pint of milk. mix them with the milk. which must be boiling. then steam the pudding for ½ an hour. and pour the custard over the rusks. of Allinson rusks. a few drops of essence of lemon. and stir over a clear fire for 20 minutes. pour the mixture into a buttered pie-dish. then remove the lemon rind.6 oz. 1 even teaspoonful of powdered cinnamon. the rind of ¼ a lemon. 1 pint of milk. Soak semolina in ¼ pint of the milk for 10 minutes. 1 oz. 4 eggs. 1 tablespoonful of sugar. sugar to taste. SEMOLINA PUDDING. 4 oz. a few drops of almond flavouring. SIMPLE PUDDING. add sugar. and bake until a golden colour. add the eggs. 1 quart of milk. of semolina. 1-1/2 oz. yolk of 1 egg. 2 eggs. of Allinson fine wheatmeal. of semolina. and press them together. then stir it into the remainder of the milk. bring the rest of the milk to the boil with the sugar and Lemon rind. 4 eggs. well 127 . let all cook for 10 minutes. Arrange them neatly in a buttered mould. and set the mixture aside to cool. 4 oz. which has been flavoured with almond essence. 1 pint of milk. of loaf sugar.

that is. stirring all the time. 8 sponge cakes. the sugar and cinnamon. Then fill the dish with any kind of hot stewed fruit. SIMPLE FRUIT PUDDING. Spread a layer of jam in a pie-dish. beat up the yolks of the eggs. and fill the mould with alternate 128 . turn the mixture over the jam. and serve with either custard or white sauce. Next spread a layer of apricot jam. Line a plain mould with some slices (about ¼ inch thick) of Allinson wholemeal bread. lemon rind or vanilla. gently pressed on to the fruit. 3 eggs. press them to the mould to keep them in position. ½ oz. fill them three-parts full. and mix them with the rest. from which the crust has been removed. when a knittingneedle passed through will come out clean. Slice the sponge cakes lengthways. when boiling. Serve with custard or milk sauce. 1 pint of milk. 1 pot of apricot jam. any kind of jam. 4 eggs. SIMPLE SOUFFLÉ. Smooth the meal in part of the milk.beaten. When cold. and bake the Soufflé’ until risen and brown. and let it gently cook for 5 to 8 minutes. 1 tablespoonful of Allinson fine wheatmeal. and bake the mixture until done. and at once cover it with a layer of bread. beat up to a stiff froth the whites of the eggs. sugar to taste. Serve immediately. ½ pint of milk. turn out. stir the smoothed meal into it. SPANISH PUDDING. grease a mould with the butter. line it neatly with some of the slices of the sponge cakes. and mix them well with the mixture (remove the vanilla or lemon rind). Butter some cups. remove from the fire to cool. of butter. set the rest over the fire with sugar and a piece of lemon rind or 11/2 inch of stick vanilla.

sprinkle them with sugar and powdered 129 . and bake it in a slow oven until set. of butter. of the butter. 4 Allinson wholemeal rolls. then add the currants. a little milk. ½ oz. Let the pudding get cold. take the mixture from the fire. pepper and salt. 2 eggs. Beat up the yolks of the eggs and mix them with the milk.layers of sponge cake and jam. and add some of the breadcrumbs to make the whole into a fairly firm mass. pile the froth over the pudding. 3 cooking apples. 1-1/2 gills of milk. place the rolls into a baking tin. adding the whites of the eggs. 2 oz. and salt to taste. and serve with custard. of macaroons crushed. Have ready the whites of the eggs beaten to a stiff froth. 2 oz. of butter. Mix all well. 2 oz. pepper. of Allinson fine wheatmeal. and mash them up to a pulp with a wooden spoon. press the two halves of each roll together. STUFFED SWEET ROLLS. 1 oz. 1 egg well beaten. a little mace. Stir the mixture over the fire with the butter until it is quite thick and comes away from the saucepan. macaroons. of ground sweet almonds. SPONGE DUMPLINGS. Separate the yolks from the whites of the eggs. mace. Pare and core the apples. with a little sugar. and 1 tablespoonful of sugar. and when a little cooled add the yolks. Fill the crusts of the rolls with the mixture. 4 oz. sugar to taste. mix the wheatmeal with the milk. 2 eggs. picked and washed. Halve the rolls lengthways and remove the crumb. and turn it out carefully. and the yolk of the other. ½ oz. of currants. cinnamon. soak the crusts for a few minutes in a little cold milk when the stuffing is ready. pour the mixture over the pudding. almonds. cook them with 1/3 teacupful of water. Cut off lumps with a spoon and drop them into the boiling soup.

of sugar. and simmer till quite soft and clear. Peel them. 6 bananas. Make a batter with the eggs. that they may not break in peeling. Boil the chestnuts in plenty of water until tender. turn the whole into a glass dish. Put the tapioca into a basin. 3 oz. Serve either hot or cold. and mix all smoothly. Break the egg and beat it slightly. and cover it with water. Turn the mixture into a greased mould and steam the pudding for 2 hours. meal. VANILLA CHESTNUTS (for Dessert). ½ pint of cold milk. simmer the sugar and the teacupful of water for 10 minutes. and bake in a moderate oven until it is a golden colour. Bring to a boil. 1 egg. scatter bits of butter over the crusts. but not too soft. Let it soak for 1 hour. TAPIOCA PUDDING. ½ lb. ½ oz. 1 tablespoonful of sugar. vanilla to taste. 1 lb. Serve with white sauce. ¼ oz. and milk. WHOLEMEAL BANANA PUDDING. until it has absorbed all the water. 1 teacupful of water. sugar. to cool it a little. either in the oven or in a saucepan. add the bananas. Allow all to cook gently until the syrup browns. 3 eggs. 1 oz. 130 . of tapioca.cinnamon. add vanilla and remove the chestnuts from the fire. of moist sugar. of sago. mix well with the tapioca. 1 gill of cold water. then add the chestnuts. cinnamon to taste. and bake the rolls for ½ hour. Draw to the side of the fire. pour into a greased dish. of chestnuts. ½ pint of milk. 2 teacupfuls of Allinson fine wheatmeal. Soak the sago with ½ pint of water. of butter. when sufficiently cool. Add the milk and sugar. and sago. Peel the bananas and mash them with a fork.

Whip the eggs well. Sift a little white sugar over. which has been previously well buttered. (1) 1 lb. green vegetables. Pour sufficient boiling milk over the breadcrumbs to soak. PIES PIE-CRUSTS. and mix well together. mixing it with a knife. and add them to the mixture. 3 oz. 4 eggs. milk. 3 oz. 1 pint of milk. Rub the butter into the meal.WINIFRED PUDDING. Beat the butter and sugar to a cream. YORKSHIRE PUDDING. beat in the eggs one at a time. each of Allinson breakfast oats and Allinson fine wheatmeal. meal and oats. and bake for about 30 minutes in a moderate oven. and bake the pudding for 1 hour. 6 oz. pepper and salt to taste. The old-fashioned way of making it is with white flour. 4 oz. of Allinson fine wheatmeal. Serve with baked potatoes. Try this way. and make a batter of the eggs. adding pepper and salt. Scatter a few bits of butter on the top. add the strained lemon juice and flavouring. of Allinson breadcrumbs. 2 eggs. Border a pie-dish and line with paste. a little cold water. of butter. puff paste. 1 oz. and sauce. 131 . of butter. Pour the mixture into a shallow Yorkshire pudding tin. add enough water to the paste to keep it together. and serve hot or cold. flavouring. of sugar. the juice of 1 lemon. roll out and use. put in the mixture.

in the usual way. of butter. (5) (Puff crust). a little cold milk (about 1 cupful). and roll the paste out and use. and a little cold milk. Rub the butter into the meal. spread with more butter. mix it with the meal and butter. roll it out again. of Allinson fine wheatmeal. 1 lb. of butter. of Allinson fine wheatmeal. 4 eggs. Rub ½ lb. Let the sago swell out over the fire with milk and water. of Allinson fine wheatmeal. mixing with a knife only. a little cold water. &c. Mix the ingredients as in (3). of Allinson fine wheatmeal. vege-butter. of Allinson fine wheatmeal. (7) 1 lb. mix them with the meal. roll it out. (6) ½ lb. 1 gill of cold milk. and roll it out. of butter. (4) ½ lb. spread the paste with some of the other butter. ½ lb. and bake in a quick oven. ½ lb. of butter into the meal. roll out and use. of butter. adding enough cold milk to make a firm paste. 5 oz. Mix the meal and mashed potatoes. add enough milk to moisten the paste. roll up again and repeat about 3 times. some milk. TARTS 132 . of sago. rub in the butter and the oil. 2 oz. Rub the butter well into the meal. moisten the paste with milk. beat the eggs well. 3 oz. 1 oz. until all the butter is used up. of Allinson fine wheatmeal. 3 oz.. Use for pie-crust. moisten with the milk (taking a little more than 1 gill if necessary). (3) ½ lb. 1 tablespoonful of oil.(2) ½ lb. 2 oz. of mashed potatoes. 1 lb. and roll the paste up. Roll out and use according to requirements. and roll out as required. add enough cold water to make a stiff paste. of butter. 2 eggs. of fine breadcrumbs.

only very little juice should be used. &c. dried apricots.. and the fruit tarts can be made either open. BLANCMANGE TARTLETS. CHEESECAKES (ALMOND).Special recipes for every kind of fruit tart are not given. raspberries. 3 oz. as it would make the crust heavy. bitter ground almonds. 1 pint of milk. with top and bottom crust. and it the tart is made with a top crust only. fill them with the blancmange mixture. For the crust either of the recipes given for piecrusts may be used. ½ oz. a few drops of almond essence. and the sugar. 3 oz. cherries. of ground rice. like strawberries. as the same rules apply to all. like prunes. ground rice. or with a top crust only. apple-rings. of sweet ground almonds. any kind of jam preferred. Line 8 or 10 little 133 . castor sugar. When any dried fruit is used. of the milk. currants. 3 oz. 1 egg. Summer fruit. and flavouring. Mix the fruit with the necessary sugar. Make a blancmange. and sweetened if necessary. grease some patty pans. with a bottom crust only. Pound the almonds well together with the orange-water. If an open tart is made. beat the egg and mix it well with the almonds. and bake them 10 minutes. cover it with a crust. then place as much of the fruit as is required into your tart. these should first be stewed till tender. 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 dessertspoonful of orange-water. and bake until the crust is done. and gooseberries need not be previously cooked. 1 teaspoonful of sugar. and allowed to cool. place a spoonful of jam on every tartlet.

cheesecake tins with a short crust, bake them, fill with the almond mixture, and serve cold. CHOCOLATE TARTS. 6 oz. of Allinson fine wheatmeal, 2 oz. of butter, 2 oz. of Allinson chocolate (grated), 1 dessertspoonful of sugar, ½ oz. of ground rice, 4 eggs, well beaten, and 1 pint of milk. Mix the milk with the ground rice, add to it the chocolate smoothly and gradually; stir the mixture over the fire until it thickens, let cool a little and stir in the eggs; make the meal and butter into a paste with a little cold water; line a greased plate with it, and pour the cooled custard into it; bake the tart ½ hour in a moderate oven. MARLBOROUGH PIE. 6 good-sized apples, 1 oz. of butter, 3 eggs, the juice and rind of 1 lemon, 1 teacupful of milk, sugar to taste, and some paste for crust. Steam or bake the apples till tender and press them through a sieve while hot, add the butter, and let the mixture cool; beat the yolks of the eggs, add to them the milk, sugar, lemon juice and rind, and add all these to the apples and butter; line a dish with paste, fill it with the above mixture, and bake the pie for ½ hour in a quick oven; whip the whites of the eggs stiff, adding a little castor sugar, heap the froth over the pie, and let it set in the oven. LEMON CREAM (for Cheesecakes). 1 lb. powdered sugar, 6 yolks of eggs, 4 whites of eggs, juice of 8 lemons, grated rind of 2 lemons, ¼ lb. fresh butter. Put the ingredients into a double boiler and stir over a slow fire until the cream is the consistency of honey.

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

BLANCMANGES
BLANCMANGE. 1 quart of milk, 2 oz. of Allinson fine wheatmeal, 2 oz. of Allinson cornflour, 1 oz. of sugar, piece of vanilla 3 inches long, or some vanilla essence. Bring 1-1/2 pints of milk to the boil, adding the vanilla spliced and the sugar; mix the wheatmeal and cornflour smooth with the rest of the milk, add the mixture to the boiling milk, stir all well for 8 to 10 minutes, and then pour it into one or two wetted moulds; when cold, turn out and serve with stewed fruit or jam.

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BLANCMANGE (CHOCOLATE). 1 quart of milk, 1 oz. of N.F. cocoa, 2 oz. of Allinson cornflour, 2 oz. of sifted Allinson fine wheatmeal, sugar to taste, 1 good dessertspoonful of vanilla essence. Set the greatest part of the milk over the fire, leaving enough to smooth the cornflour, flour, and cocoa. Mix the cornflour, wheatmeal flour, and cocoa, and smooth it with the cold milk. Stir the mixture into the boiling milk, and let it all simmer for 8 to 10 minutes, stirring very frequently. Add the vanilla essence, stir it well through, pour the mixture into a wetted mould, and let it get cold. Turn it out, and serve. BLANCMANGE (LEMON) (a very good Summer Pudding). 1 pint of water, 2 tablespoonfuls of Allinson cornflour, 1 lemon, 2 eggs, sugar to taste. Put the water in an enamel saucepan, and let it boil with the rind of the lemon in it. When boiling, add the cornflour mixed with a little cold water. Allow it all to boil for a few minutes; then add sugar and the juice of a lemon. Have the whites of the eggs beaten to a stiff froth, and beat up well with the mixture; then pour into a mould. Make a little custard to pour over the blancmange—1/2 pint of milk, a little sugar, and essence of lemon; whisk in the yolks of the eggs. This makes an excellent custard. BLANCMANGE EGGS. Make a blancmange with 1 pint of milk, 1 oz. of Allinson cornflour, and 1 oz. of Allinson fine wheatmeal. Pierce the ends of 4 or 6 eggs, and let the contents drain away. Rinse the shells with cold water, then fill them with the hot blancmange mixture. When cold gently peel off the shells. Serve on a glass dish nicely arranged with stewed fruit or jam.

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ORANGE MOULD (1). 7 oranges, 1 lemon, 4 oz. of cornflour, 4 oz. of sugar, 4 eggs, some water. Take the juice of the oranges and lemon and the grated rind of the latter. Add enough water to the juice to make 1 quart of liquid. Set that over the fire to boil (keeping back a ¼ of a pint for mixing the cornflour smooth), and add the sugar. Separate the yolks of the eggs from the white; beat up the yolks and add them to the cornflour and juice when those are smooth. When the liquid over the fire boils, stir in the mixture of eggs, cornflour, and juice, and keep all stirring over the fire for 2 minutes. Have ready the whites of the eggs beaten to a stiff froth, mix it lightly with the rest, and pour the mixture into wetted moulds. Turn out when cold and serve when required. ORANGE MOULD (2). The juice of 7 oranges and 1 lemon, 6 oz. of sugar, 4 oz. of Allinson cornflour, and 4 eggs. Add enough water to the fruit juice to make 1 quart of liquid. Put 1-1/2 pints of this over the fire with the sugar. When boiling thicken it with the cornflour, which should be smoothed with the rest of the liquid. Stir well over the fire for 5 to 8 minutes; whip up the eggs and stir them carefully into the mixture so as not to curdle them. Pour all into a wetted mould, let it get cold, turn it out, and serve.

CREAMS
APRICOT CREAMS. 1 pint of cream, the whites of 4 eggs, some apricot jam, 2 inches of vanilla pod, 1 dessertspoonful of castor sugar. Split the vanilla, put this and the sugar into the cream;

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It the cream is not 138 . stirring both well together until the chocolate is well mixed with the froth. 4 eggs. of Allinson chocolate. vanilla. Place a good teaspoonful of apricot jam in each custard glass. stir it quite smooth. 1 tablespoonful of Allinson corn flour. and stir the whole over the fire. whip the cream and mix with the juice. When boiling thicken the milk with the cornflour.whip this with the whites of eggs until stiff. and fill up with whipped cream. then remove the vanilla. CHOCOLATE CREAM (French) (1). smooth paste. Sprinkle the fruit with sugar to make the juice drain more freely. and sugar. ½ pint of cream. and flavour with Allinson vanilla essence. 6 oz. and not too firm. vanilla to taste. white of 2 eggs. beat the eggs well. 1 quart of blackberries. 1 quart of milk. Set the chocolate aside until quite cold. BLACKBERRY CREAM. Beat the whites of the eggs to a very stiff froth. serve in custard glasses or poured over sponge cakes or macaroons. stirring it over the fire until a thick. Mash the fruit gently. Use the whites of 3 eggs to 2 large bars of chocolate. Break the chocolate in pieces. sugar to taste. remove the mixture from the fire to cool slightly. when it should be a smooth paste. and melt it in a little enamelled saucepan with very little water. add the milk. taking care not to allow it to boil When well thickened let the cream cool. stir them into the thickened chocolate very gradually. sugar to taste. CHOCOLATE CREAM. and mix the chocolate with it. put it into a hair-sieve and allow it to drain. Dissolve the chocolate in a few tablespoonfuls of water. essence of vanilla.

add a little castor sugar. LEMON CREAM. 7 eggs. CHOCOLATE CREAM (WHIPPED). ORANGE CREAM. then cover with 1 spoonful of cream put on roughly. taking care not to let it boil. Lay a little of the macaroon paste roughly in the bottom of a glass dish. Take a 6d. 2 oz. 2 oz. 1 dessertspoonful of cornflour. of sugar (according to taste). jar of cream. a little cinnamon. of sugar. ½ pint of water. place in a bowl. 6 oz. and very dainty. juice of 1 lemon. put the mixture into a saucepan over a sharp fire. The yolks of 6 eggs. This is easily made. and whisk it till quite frothy. EGG CREAM. then 1 or 2 spoonfuls of the cream. more paste and cream. let it get quite cold. 7 eggs. Pound 1-1/2 doz. of sifted sugar. fill into glasses and serve at once. add 1 or 2 spoonfuls of milk. Dissolve the chocolate over the fire with 2 tablespoonfuls of water. 1 lemon.found sweet enough. whip to a stiff froth. 6 oranges. and then mix it with the cream previously whipped stiff. and mix all to a smooth paste. macaroons. Serve in a glass dish. 1 dessertspoonful of 139 . 4 to 6 oz. Beat up all the ingredients. of Allinson chocolate to ¼ pint of cream. Proceed exactly as in “Orange Cream. The juice of 3 lemons and the rind of 1. this will not require any additional sugar. white of 1 egg.” MACAROON CREAM.

adding a piece of vanilla 2 inches long. STRAWBERRY CREAM. then add 1 pint of blancmange. Add enough water to the fruit juice to make 1-1/2 pints of liquid. vanilla. ½ pint of milk. ½ pint of cream. ½ pint of cream. some water. and sugar to taste. adding the sugar to it.” SWISS CREAM. 1 tablespoonful of Allinson cornflour. set aside and let it cool a little. but take care not to let it boil. of macaroons. Proceed as in “Blackberry Cream. smooth the cornflour with a tablespoonful of cold milk. serve in custard glasses. and thicken the fruit juice with it. and when the liquid has cooled mix them carefully in with it. RASPBERRY CREAM. 2 oz. mix it with the milk and cream when nearly boiling. letting it boil up for a minute. sugar to taste. keep stirring continually until the cream thickens. let this get hot. ¼ lb. return the whole over a gentle fire.” RUSSIAN CREAM. Take the juice of the oranges and the juice and grated rind of the lemon. When nearly cold cover the top with ratafia biscuits and decorate with angelica and cherries. 1 quart of raspberries. 1 quart of strawberries. sugar to taste. of ratafias.cornflour. Proceed as in “Blackberry Cream. ½ pint of cream. When cold. and soak them with any fruit syrup. as this would curdle it. or in a glass dish poured over macaroons. and sugar to taste. stir the 140 . beat the eggs well. mix the cornflour smooth with a spoonful of cold water. Lay 6 sponge cakes on a glass dish. Put the cream and milk over the fire.

6 eggs. remove the vanilla. Add sugar to taste and whatever flavouring might be desired. flavour it with stick vanilla. this latter giving the cream its name. and pile the whipped 141 . Quantity of good thick cream according to requirement. The white of 1 egg to ¼ pint. ground almonds. then stir in the eggs very gradually. sugar to taste. as the cream might curdle. smooth the cornflour with the rosewater and stir it into the boiling milk. arrange the macaroons and ratafias on a shallow glass dish. taking care not to curdle them. stir over the fire until the custard is nearly boiling. which are to be beaten to a stiff froth. always stirring. leaving out 3 of the whites of the eggs. Whip it well with a whisk or fork until it gets quite thick. a piece 1 inch long is sufficient for ½ pint of cream. in hot weather it should be kept on ice or standing in another basin with cold water. it must be split and as much as possible of the little grains in it rubbed into the cream. 1 dessertspoonful of Allinson cornflour. When whipped cream is used to pour over sweets. let the cream cool a little. Let the milk cool a little. Beat up the eggs. &c. This makes a delicious dish. CUSTARDS ALMOND CUSTARD.. pour it into a glass dish. ½ lb. 1 quart of milk. then let it cool. let it boil up for a minute. then pour it over the biscuits and serve cold. WHIPPED CREAMS. Boil the milk with the sugar and almonds. 1 wineglassful of rosewater.mixture over the fire until it has thickened and let it simmer 2 minutes longer. stirring occasionally.

whites of the eggs on the top of the custard just before serving. Whip up the eggs. grate a little nutmeg over the top. cut and core the apples and put into a lined saucepan with the water. Then pour the caramel into a mould or cake-tin. Pour the custard into a buttered pie-dish. and add any kind of flavouring. ½ lemon and 4 oz. 8 large apples. Put the dry castor sugar into an enamelled saucepan and let it melt and turn a rich brown over the fire. moist sugar to taste. 4 eggs. and bake it in a moderately hot oven until set. BAKED APPLE CUSTARD. Peel. Heat the milk until nearly boiling. and mix them carefully with the hot milk. and flavouring to taste. 1 quart of milk. sugar. it is therefore important to bear in mind that the milk should first be heated. half a teacupful of water and the juice of half a lemon. when cold put the fruit at the bottom of a pie-dish and pour the custard over. Meanwhile heat the milk near boiling-point. CARAMEL CUSTARD. 6 eggs. sugar. stew till tender and rub through a sieve. and add the vanilla and sugar. If the milk and eggs are mixed cold and then baked the custard goes watery. and lemon juice. 1 dessertspoonful of sugar. BAKED CUSTARD. 1 pint of custard made with Allinson custard powder. and serve cold. stir carefully into 142 . bake lightly. sweeten it with sugar. stirring all the time. Serve with stewed fruit. and the juice of ½ lemon. of castor sugar for caramel. and let it run all round the sides of the tin. Whip up the eggs. When the sugar is melted and browned stir into it about 2 tablespoonfuls of hot water. 1-1/2 pints of milk.

CARAMEL CUP CUSTARD (French). and let it soak in the milk for 1 hour before it is set over the fire. keep stirring it until quite melted and a rich brown. Allow it to get cold. turn out. and as soon as the custard begins to coat the spoon remove the saucepan from the fire. adding only a little at a time. and serve. In doing as here directed there is no risk of the custard curdling. Then cautiously add 2 tablespoonfuls of boiling water. so as not to curdle the eggs. for directly the water ceases to boil it cannot curdle the custard. sugar and vanilla to taste. although it is hot enough to finish 143 . place it in the oven. split a piece of the pod 3 or 4 inches long. and continue stirring the custard until it is well thickened. which is alcoholic. of castor sugar. and bake in a moderately hot oven for about 20 minutes or until the custard is set. Sweeten the milk and let it come nearly to boiling-point. Gradually stir the caramel into the hot custard. Let it cool. so as not to curdle the eggs. so as to extract the flavour from the vanilla. 1 quart of milk. Make the custard as in the recipe for “Cup Custard. 6 whole eggs or 10 yolks of eggs. taking care not to be scalded by the spluttering sugar.them the hot milk. Beat the eggs well while the milk is being heated. which should be placed in a saucepanful of boiling water. and serve in custard glasses. When all is mixed. Carefully stir the milk into the beaten eggs.” Take 4 oz. Keep stirring the custard with a wooden spoon. put it over a brisk fire in a small enamelled saucepan. Then pour the custard into the tin on the caramel and stand the tin in a larger tin with hot water. Use vanilla pods to flavour—they are better than the essence. pour the custard into a jug. CUP CUSTARD.

then fill the case with a custard made as follows. stir occasionally until quite cold. stirring thoroughly. Should the custard be required very thick. or put in a glass dish and serve with stewed or tinned fruits. Put the contents of the packet into a basin and mix to a smooth. CUSTARD IN PASTRY OR KENTISH PUDDING PIE. or in a glass dish. of lump sugar and 1 packet of Allinson custard powder. thin paste with about 2 tablespoonfuls of the milk. it saves eggs. Line a pie-dish with puff paste. If the milk is nearly boiling when mixed with the eggs. it should be well stirred before using. or the custard can be used with Christmas or plum pudding instead of sauce. out of a pint of milk take 8 tablespoonfuls and mix well with 144 . or the milk can first be thickened with a dessertspoonful of Allinson cornflour before mixing it with the 6 eggs. Mix 1 dessertspoonful of flour with the contents of a packet of Allinson custard powder. When the custard is done place the jug in which it was made in a bowl of cold water. CUSTARD (ALLINSON). stir it often while cooling to prevent a skin forming on the top. 2 oz. the custard will only take from 5 to 10 minutes to finish. 8 eggs should be used. Serve in custard glasses. 1 pint of milk or cream. prick well with a fork and bake carefully. When the custard has been standing over night.thickening it. then pour into custard glasses and grate a little nutmeg on the top. This is an excellent plan. and the custard tastes just as rich as if more eggs were used. Remove the vanilla pod and pour the custard into glasses. boil the remainder of milk with the sugar. and when quite boiling pour quickly into the basin.

of castor sugar stew 1 lb. ½ pint of ready boiled wheat (boiled in water). stir quickly for a minute. and then cooked from 3 to 5 hours. Add ¼ lb. then turn it into a bowl and let it become cool. Make some good puff paste and line a pie-dish with it. beat all together for a minute to mix well. of castor sugar. mix 1 tablespoonful of Allinson cornflour to a smooth paste with cold milk. Pour this into the lined pie-dish and bake 145 . The wheat should be fresh and soaked for 24 hours. serve either hot or cold. then put in the well-beaten yolks of 6 eggs. let it boil for 5 minutes. ¼ lb. Mix the milk with the wheat (which should be fresh). GOOSEBERRY CUSTARD. taking great care not to curdle them. Scald 1 pint of milk. FRUMENTY. and let all cook gently over a low fire. 1 quart of milk. but do not allow to boil. boil the remainder of milk with sugar to taste and 1 oz. add the mashed gooseberries in small quantities. adding the cinnamon. when the mixture is nicely thickened remove it from the fire and let it cool. a stick of cinnamon. the sugar and fruit. of butter and when quite boiling pour on to the custard powder. stirring frequently.the flour. beat up the eggs and gradually mix them with the rest. gently stirring it all the time. custard powder. then pour into the pastry case. of green gooseberries until the skins are tender. then rub them through a sieve. With ½ lb.. and lastly the whites of the eggs whipped to a stiff froth. &c. Serve hot or cold. Stir the frumenty over the fire. of butter melted and dropped in gradually whilst the mixture is beaten. of sultanas and currants mixed. 2 oz. 4 eggs. add it to the milk when boiling. putting a double row round the edge. sugar to taste. grate a little nutmeg on the top and bake till of a golden brown.

MACARONI CUSTARD. and is as good cold as hot. stew gently until perfectly tender. vanilla to taste. Serve in a glass dish with sponge fingers. when quite tender place it on a glass dish to cool. when the custard is cool pour it over the macaroni. 6 eggs. serve in the pie-dish. Boil the macaroni in 1 pint of milk. add sugar and vanilla to taste. and when quite cold add 1 pint of custard made with Allinson custard powder.B. N. Boil the milk and stir into it the cornflour smoothed with a little of the milk. This can be made from any kind of acid fruit.—Apple fool is made in exactly the same way as above. 1 tablespoonful of sugar. 4 oz. of Allinson macaroni. and carefully stir in the milk (which should have been allowed to go off the boil) without curdling it. 1 even dessertspoonful of Allinson cornflour. 1 dessertspoonful of Allinson cornflour. 3 eggs. put into a lined saucepan with sugar to taste and half a small teacupful of water. placing it in a jug into a saucepan of boiling water. make a custard of the rest of the milk and the other ingredients. of macaroons. flavour it well with vanilla. and stir the custard over the fire until it thickens. MACAROON CUSTARD. GOOSEBERRY FOOL. Top and tail 1 pint of gooseberries. 1 quart of milk. and add a little water it needed.25 or 30 minutes. which should have been allowed to become cold before being mixed with the fruit. whip up the eggs. sugar and vanilla essence to taste. rub through a sieve. and serve with or without stewed fruit. 146 . substituting sharp apples for the gooseberries. ½ lb.

ORANGE CUSTARD. Add enough water to the fruit juices to make 1-1/2 pints of liquid. stir the custard over the fire until it thickens. 6 eggs. of sugar. then set it aside to cool. with strawberries. return the juice to the saucepan. cherries. add them carefully after the fruit juice has somewhat cooled. and 1 dessertspoonful of Allinson cornflour. Set this over the fire with the sugar. Serve cold. Beat up the eggs. and then proceed with the custard as in the previous recipe. (which should be an enamelled one) so as to cool the contents a little. of sugar. strain the juice well through a piece of muslin or a fine hair-sieve. pour it over them and sprinkle some ground almonds on the top. but do not allow it to boil. add the sugar and reheat the liquid. and let it cook from 5 to 10 minutes with 1 pint of water. Beat up the eggs. 6 oz. meanwhile smooth the cornflour with a little cold water. as the eggs would curdle.Arrange the macaroons in a glass dish. ½ pint of red currants. Mix the fruit. This is a German sweet. There should be 1 quart of juice. Set aside the saucepan. or in a glass dish poured over macaroons or sponge cakes. when it boils thicken it with the cornflour. 7 eggs. Serve cold in custard glasses. 6 oz. You can make a fruit custard in this way. RASPBERRY CUSTARD. 1 dessertspoonful of Allinson cornflour. gradually stir into them the thickened liquid. and very delicious. red currants. The juice of 6 oranges and of ½ a lemon. if necessary add a little more water. and thicken the liquid with it when boiling. 1-1/2 pints of raspberries. or any juicy summer fruit. and when the custard is cool enough not to crack the dish. 147 .

and as much cold water as is required to make a smooth paste. sift the sugar and cinnamon over the apples. core. arrange them in close rows on the paste point down. of apples. place them in a glass dish and scatter over 2 tablespoonfuls of pounded sugar. 1 lb. leaving 1 inch of edge uncovered. 1 heaped-up teaspoonful of cinnamon. make 2 incisions in the 148 . of castor sugar. 2 oz. ground cinnamon and sugar to taste. of apples. when it boils turn in the apples and fry them until cooked. roll out the greater part of it ¼ inch thick. heat the butter in a fryingpan. Pare. of butter.STRAWBERRY CUSTARD. prepare 1 pint of custard with Allinson custard powder according to recipe given above. Rub the butter into the meal and flour. and slice the apples. each of Allinson fine wheatmeal and white flour. 1 egg. and line a flat buttered tin with it. 4-1/2 oz. of butter. APPLE CAKE 6 oz. sprinkle with sugar and cinnamon. beat up the egg and add it. and serve on buttered toast. and while still hot pour carefully over the fruit. 1-1/2 lbs. a little cold water. Pare. turn up the edges of the bottom crust over the edges of the top crust. core. set aside to cool. roll out thinly the rest of the paste. and just before serving (which must not be until the custard has become quite cold) garnish the top with a few fine strawberries. APPLE COOKERY APPLES (BUTTERED). of fresh strawberries. and cut the apples into thin divisions. and 3 oz. Remove the stalks from 1 lb. cover the apples with it.

In the evening (before the dew falls). they should be taken indoors and spread on tins (but with paper underneath). 2 oz. APPLES (DRYING). and the currants and sultanas. and serve. of good cooking apples. bake for ¾ hour in a moderate oven. cut away the cores and all the worm-eaten parts—for nearly the whole of the windfalls are more or less wormeaten. or jelly. and add sugar. and stew them with a teacupful of water and the cinnamon. Pare. APPLE CHARLOTTE. and dried. lemon juice. 1 stick of cinnamon about 3 inches long. remove the cinnamon. but one is well repaid for it. core.crust. and cut up the apples. of currants and sultanas mixed. repeat the layers. 2 lbs. Peel your apples. for the home-dried apples are superior in flavour to any bought apple-rings or pippins. spread them on large sheets of paper in the sun. of chopped almonds. finishing with slices of bread and butter. cut into pieces. and bake the cake until brown in a moderately hot oven. sugar to taste. and it is impossible to use them all up for apple pie. butter a pie-dish and line it with thin slices of bread and butter. It gives a little trouble. previously picked. until the apples have become a pulp. washed. Those who have apple-trees are often at a loss to know what to do with the windfalls. puddings. The apples come down on some days by the bushel. when cold sift castor sugar over it. slip the cake off the tin. the almonds. mix all well and allow the mixture to cool. The good parts cut into thin pieces. and Allinson bread and butter cut very thinly. then place on it a layer of apple mixture. 4 oz. on the cool 149 . An excellent way to keep them for winter use is to dry them. the juice of ½ a lemon.

placing the dumplings in the water when it boils fast. the apples must be dried indoors only. and gently stew the fruit with a teacupful of water and the cloves until quite tender. 2 lbs. 6 cloves tied in muslin. which is when the outside is not moist at all. fill them into brown paper bags and hang them up in an airy. and if the oven is only just warm. of apples.kitchen stove. ½ lb. placed in the oven well spread out. gradually mix in the milk. serve cold with sponge-cake fingers. and will probably be quite dry in the course of the day. and most acceptable when fresh fruit is scarce. remove the cloves. The apples will be found delicious in flavour when stewed. Bake the dumplings about 30 or 40 minutes in the oven. Should the weather be rainy. ¾ pint of milk. When the apples are quite dry. Core as many apples as may be required. and a little sugar. core. of dates. both in the sun and on the stove. make a paste for a short crust. Whilst cooking is going on they will dry nicely on sheets of paper on the plate-rack. Serve with cream or sweet white sauce. of course they require frequent turning about. and cut up the apples. ¼ pint of cream. stone the dates. then the cream. APPLE FOOL. I have dried several bushels of apples in this way every year. and rub the fruit through a sieve. which should be boiling. Next day they may again be spread in the sun. roll it out. APPLE DUMPLINGS. and wrap each apple in it. when sufficiently cooked. Pare. or boil them the same time in plenty of water. Fill the holes with a mixture of sugar and cinnamon. 150 . and extra care must then be taken that they are neither scorched nor cooked on the stove. dry place.

It may take from 2 hours to 3 hours in boiling. dip the apple slices into the batter and fry the fritters until golden brown. and 2-1/2 oz. Pare and core the apples. vegebutter. ½ pint of milk. and keep them hot in the oven until all are done. line a pudding basin with the greater part of it. until the jelly sets when cold if a drop is tried on a plate. or butter. butter and a little cold water. adding sugar to taste. and cut up the apples. and fry the pancakes in the usual way. Make the batter as directed in the recipe for “Apple Fritters. then pour them into a jelly bag and let drain well. 1 teaspoonful of ground cinnamon. and sugar to taste. ½ lb.APPLE FRITTERS. 6 oz. Have a fryingpan ready on the fire with boiling oil. of apples. take 1 lb. of loaf sugar to each pint of juice. meal. put in the 151 . drain them on blotting paper. skimming carefully. and cut them in thin slices. APPLE PANCAKES. of butter or vegebutter. mix them with the batter. a little lemon juice if liked. 3 eggs. APPLE JELLY.” peel 2 apples. sugar to taste. 3 good juicy cooking apples. add sugar and cinnamon to taste. of Allinson fine wheatmeal. make a batter with the milk. of Allinson fine wheatmeal. Wash and cut up the apples. Boil the liquid. Pare. of apples. and the eggs well beaten. 1-1/2 lbs. and cut them into rounds ¼ inch thick. and boil them in the water until tender. APPLE PUDDING. 1 pint of water to each 1 lb. make a paste of the meal. and the juice of 1 lemon to each quart of liquid. core. roll the paste out.

put the apples into a buttered piedish. and meal. and turn out when cold. Wash the sago and cook it in 1-1/2 pints of water. pour it over the apples. meanwhile have the apples ready. of apples. melt the butter and mix it into the batter. APPLE SAGO. 5 oz. mix the sugar and cinnamon. and sweeten the sauce to 152 . cored. Core the apples. and 1 oz. adding sugar and lemon juice. and fill the hole where the core was with it.apples. APPLE PUDDING (Nottingham). put the mixture into a wetted mould. tie a cloth over the basin and boil the pudding for 2-1/2 to 3 hours in a saucepan with boiling water. 1-1/2 lbs. of sugar—a little more should the apples be very sour. cook them in a few spoonfuls of water to prevent them burning. cook them in very little water. just enough to keep the apples from burning. 6 baking apples. of good cooking apples. of sugar. 6 oz. Pare. and cut in pieces the apples. pared. and sugar to taste. of butter. the juice of a lemon. 3 eggs. ¾ pint of milk. sugar to taste. when they are quite soft rub them through a sieve and mix them with the cooking sago. core. of sago. to which the cinnamon is added. make a batter of the milk. of Allinson wholemeal. let all cook gently for a few minutes or until the sago is quite soft. cover the apples with the rest of the paste. and sprinkle over them the cinnamon and 4 oz. when quite soft rub the apple through a sieve. and bake the pudding for 2 hours in a moderate oven. 1 lb. and cut up. 2 oz. and press the edges together round the sides. APPLE SAUCE. 1 heaped up teaspoonful of ground cinnamon. a teaspoonful of ground cinnamon. eggs.

cored. sugar to taste. only just enough to keep from burning. and. 1 teaspoonful of ground cinnamon or the rind of ½ lemon (which latter should be removed after cooking with the apples). and sugar. pared. APPLE TART (OPEN). sultanas. core. mark it nicely with a fork or spoon. 2 lbs. let the fruit cool. and 4-1/2 oz. Rubbing the sauce through a sieve ensures the sauce being free from pieces should the apple not pulp evenly. and sugar. butter. Serve with white sauce or custard. of rice. and brush the paste over with white of eggs. lemon juice. and cut up the apples. if too dry add a little more water. and lay them over the apples in diamond shape. and bake the tart for ¾ hour. of apples. almonds. or Allinson fine wheatmeal. so as to make a kind of trellis arrangement of the pastry. 4 oz. let all simmer together until the apples have become a pulp. roll it out and line a round. ½ lb. 153 . cut the rest of the paste into strips 3/8 of an inch wide. if the apples are not sour. the juice of a lemon. let all simmer gently for ½ hour. 1 cupful of currants and sultanas. or until quite tender.taste. If enough paste is left. make a paste of the meal. stew them in very little water. Boil the rice in 3 pints of water with the lemon rind. sugar to taste. of chopped almonds. the rind of ½ lemon (or a piece of stick cinnamon if preferred). cinnamon. of butter. and sliced. lay a thin strip right round the dish to finish off the edge. 1 oz. Pare. turn the apple mixture on the paste. and a little water. remove the lemon rind before serving. each 1 inch from the other. of apples. 12 oz. butter. then add the apples. the sultanas. flat dish with it. 2 oz. of sultanas. of butter. APPLES (RICE) 2 lbs. when nearly done add the currants.

previously melted. and the butter. and suitability. People are now concerning themselves about the foods they eat. Not many years ago books treating of food and nutrition always gave milk as the standard food. Nowadays we use a grain food as the standard. It is said we cannot live on bread alone. and many of the other things we eat are garnishings. and 2 oz. at one time our prisoners were fed on it alone. sugar. ½ lb. the grated rind and juice of 1 lemon. Peel. and chop small the apples. or which supplies to the 154 . the lemon juice and rind. turn the mixture into a buttered mould. BREAD AND CAKES THE ADVANTAGES OF WHOLEMEAL BREAD. We consume more of this article of food than of any other. tie with a cloth. currants. and the peasantry of many countries live on very little else. whip up the eggs and mix them well with the other ingredients. and steam the pudding for 3 hours.EVE PUDDING. of butter. and we ought to be sure that this is of the best kind. for as a nation we eat daily a pound of it per head. for bread is the staff of life. and this is as it ought to be. and ½ lb. mix them with the breadcrumbs. composition. One food that is now receiving a good deal of attention is bread. each of apples and breadcrumbs. 5 eggs well beaten. of currants and sultanas mixed. sugar to taste. and sultanas (washed and picked). core. and so it is for calves and babies. but this is untrue if the loaf is a proper one. and inquiring into their properties. and of all grains wheat is the one which is nearest perfection.

and an inner kernel of almost pure starch. and from two to four per cent. and more cheerful than those who do not.body those elements that it requires. for separating the particles of food so that the various gastric and intestinal juices may penetrate and dissolve out all the nutriment. and thus the proportion of nitrogen is slightly increased. it must follow that wholemeal bread must be best for our daily use. A grain of wheat consists of an outer hard covering or skin. assisting daily laxation—a most important consideration. which is the composition of a perfect food. 155 . being in a great measure insoluble. That such is the case. also a certain bulk of innutritious matter for exciting secretion. nitrogenous. a layer of nitrogenous matter directly under this. of mineral matter. A perfect food must contain carbonaceous. stronger. Besides taking part in this composition. and for carrying off the excess of the biliary and other intestinal secretions with the fæces. all other things being equal. If wheat is such a perfect food. and in best proportions. those who eat it are healthier. there must be from four to six parts of carbonaceous or heat and forceforming matter to one of nitrogen. and mineral matter in definite quantities. as in fermentation some of the starch is destroyed. the bran. passes in bulk through the bowels. The average composition of wheat is this:— Nitrogen Carbon Mineral Matter Water 100 12 72 4 12 From this analysis we observe that the nitrogenous matter is to the carbonaceous in the proportion of one-sixth. Wholemeal bread comes nearer the standard of a perfect food than does the wheaten grain. evidence on every side shows.

or soda and hydrochloric acid. or other chemical agents. and tartaric acid. work it quite stiff with dry meal. nor must anything be added to the flour. If brewer’s yeast is used it must be first well washed. roll it as thin as a wafer. 156 . Put ½ pint of milk into a saucepan allow it to boil. and then finely ground. Eat hot or cold with butter. otherwise it gives a bitter flavour to the loaf. To ensure fine grinding. When ground. nothing must be taken from it. When cool enough to knead. Turn the mass out on a meal-besprinkled board and leave to cool. 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 affect the human system for harm. take a portion off. must never be used for raising bread. turn and cook on the other. BARLEY BANNOCKS. then sprinkle in barley meal. soda. A small quantity of salt may be used. when done on one side. of this the French variety is best. BUN LOAF. The only ferment that should be used is yeast. and passed over a magnet to cleanse it from any bits of steel or iron it may have acquired from the various processes it goes through. Baking powder. but not much. The girdle is to be swept clean after each bannock. and then using the resulting flour for bread-making. as these substances are injurious. and from this bread should be made. or ammonia and hydrochloric acid. The grain should be first cleaned and brushed.The next question is. and bake it on a hot girdle. otherwise it adds an injurious agent to the bread. stirring it constantly to prevent lumps till the mixture is quite thick and almost unstirrable. it is always advisable to kiln-dry it first.

½ pint water. leave well covered up in a warm place for 45 minutes. sugar. pinch of salt. ½ lb. ¼ lb. raisins. salt. ¼ lb. 1 teacupful of milk. Warm water and milk to 105 degrees. and bake in a moderate oven for 2 hours. set to rise by the fire for 10 minutes. currants. ¼ lb. 2 oz. currants. ½ teacupful of milk. currants. and currants in a basin. and bake from 10 to 15 minutes. prove 15 minutes and bake in moderately warm oven for 20 minutes. ¼ lb. set it to rise by the fire for ½ hour. ½ lb. Then have ready 1 ¾ lbs. stir the sugar and salt with the ferment till dissolved. Allinson wholemeal flour. French yeast. then add the eggs well beaten. 5 oz. make into buns. 1 oz. sugar. pour this on the flour. 6 oz. vege-butter. sprinkle currants round.1 lb. ½ lb. Melt down vege-butter to oil. brown sugar. yeast. sugar. Mix the flour. 1 egg (not necessary). BUNS (2). 157 . 1 lb. pour into a buttered tin. candied peel. mix it smoothly with the yeast. BUNS (1). place on warm greased tin. then mix in the melted butter and make up into a dough with the meal and currants. warm the butter and milk slightly. make bay of meal. or vege-butter. shape buns. a little salt. then knock gas out of dough and leave ½ hour more. when thoroughly mixed. sugar. 1 oz. butter. currants. flour. butter. stirring well together till it is all moistened. brush the tops over with egg. Mix the flour. Allinson’s wholemeal. 1 oz. ½ pint milk. Keep in warm place for 45 minutes. 4 eggs. candied peel (cut in thin strips). dissolve sugar and yeast in it and stir in the meal. mix with the milk. the butter and eggs well together. raisins. Allinson’s wholemeal. sugar. ¼ lb. 2 eggs. 4 oz.

butter. CHOCOLATE BISCUITS. Allinson wholemeal flour. add the sugar. put into patty pans. 2 lbs. 1 teaspoonful salt. and bake in a brisk oven for from 20 to 30 minutes. 6 oz. 1 lb. 2 lbs. butter a cake tin. ½ lb. 2 lbs. 15 drops essence of lemon. and mix the ingredients well together. roll it out. candied lemon peel. 12 oz. BUTTER BISCUITS.BUNS (PLAIN). smooth paste. beat well together. beat it with a wooden spoon. and bake on tins in a quick oven for 10 minutes. sugar. and milk. then the meal. 1 pint buttermilk. Beat the butter to a cream. flour. Dissolve the butter in the milk. BUTTERMILK CAKES. then stir in the meal and make into a stiff. ¼ lb. sugar. ½ lb. beat up with it the egg and lemon and stir to the flour. fruit. 1 egg. and bake for from 15 to 20 minutes in a quick oven. make the milk lukewarm. divide into 24 pieces. Warm the butter without oiling it. butter. stir the flour in gradually with the sugar. or vege-butter. 1 pint buttermilk. ½ pint milk. beat the dough well for 10 minutes. currants. roll it out very thin. fine wholemeal flour. BUTTERMILK CAKE. prick them out with a fork. ¼ pint milk. 2 lbs. Mix the meal well with the salt. cut into cakes. add the buttermilk and pour on the flour. stamp it into biscuits. which should be warmed. wholemeal flour. 2 oz. butter. pour in the mixture. and bake in a slow oven for 3 ½ hours. 158 . mix thoroughly.

of fine wheatmeal. and drop in biscuits on white or wafer paper. of butter. ¼ lb. CHOCOLATE MACAROONS. 1 dessertspoonful of vanilla essence. ¼ lb. a heaped tablespoonful of cocoa. Proceed as in recipe of “Madeira Cake. add a ¼ lb. ½ lb. Add to the butter mixture. CHOCOLATE CAKE (1). Mix all together. 1 dessertspoonful of ground cinnamon. the white of 4 eggs.” adding the cocoa and flavouring with vanilla. and a little milk. CINNAMON MADEIRA CAKE. of castor sugar. into diamondshaped pieces or triangles. and almond meal. of cocoa. The cake can be iced when done. of powdered chocolate. and cut. of butter. ½ lb. ½ lb. of castor sugar. of Allinson fine wheatmeal. Proceed as in recipe for “Madeira Cake. when cold. of castor sugar. 159 . of Allinson cocoa. and cinnamon as flavouring. Work 4 oz. 1-1/2 oz. and bake on a shallow tin or plate in a quick oven. and proceed as in the previous recipe. ½ lb. Bake 16 minutes in a moderate oven. ¼ lb. 1 dessertspoonful of vanilla essence.2 oz. 3 eggs. ½ lb. of sugar. 2 oz. add the sugar. cocoa. CHOCOLATE CAKE (2). 1 oz. of ground sweet almonds. Whip the white of the eggs to a stiff froth. 5 eggs. of currants and sultanas mixed (washed and picked) 5 eggs. ½ lb. vanilla. of white sugar. of butter to a cream. 2 whites of eggs beaten to a stiff froth. of fine wheatmeal. Mix together ½ lb.” adding the fruit.

and whisk all together for 25 minutes. and add only just enough milk to make the mixture keep together. 2 breakfastcupfuls of wheatmeal. Mix. of cornflour. 6 oz. mix it well. Prick the biscuits. and the well-beaten eggs. 3 oz. and bake them in a moderate oven a pale brown. COCOANUT ROCK CAKES.” and bake in a fairly hot oven. CORNFLOUR CAKE. a little cold milk. ½ lb. 160 . 6 oz. COCOANUT DROPS. 4 eggs. ½ lb. Mix the ingredients. mix with the yolks. 1 lb. a little milk. separate the yolks of eggs from the whites and beat separately for a ¼ of an hour. CRACKERS. cut out with a biscuit cutter. then the cocoanut. butter. add the sugar. of desiccated cocoanut. 3 eggs. ½ lb. of butter. then the whites. Put small lumps on a floured baking tin. cream the butter and sugar. of butter. castor sugar. adding a little milk to moisten the paste. thick. 2 oz.COCOANUT BISCUITS. 6 oz. the whites of 3 eggs. and bake in a quick oven. of castor sugar. Beat the whites of the eggs to a stiff froth. roll the paste out ¼ in. Rub the butter into the meal. cocoanut. Place little lumps of the mixture on the rice wafer paper. as in recipe for “Macaroons. same of castor sugar. and lastly the flour. and bake for 1 hour in a moderately hot oven. 3 tablespoonfuls of orange water. 3 dessertspoonfuls of sugar. of fine wholemeal flour. add the sugar. 2 teacupfuls of grated cocoanut. of desiccated cocoanut.

of oatmeal. 1 teaspoonful of cinnamon. whip up the white of the egg stiff. of butter or oil (1 tablespoonful of oil is 1 oz. very light and digestible.1 cupful butter. beat well. This is very delicious bread. 1-1/2 lbs. a scant ½ pint of milk and water. and wet up with cold water. 1 gill of cold milk. mix all the 161 . 3 tablespoonfuls of sugar. meal. of wheatmeal. 1 lb. and mix this with the meal into a thick batter. DYSPEPTICS’ BREAD. Grease and heat a bread tin. ¼ oz. Rub thoroughly together with the hand. and beat in meal to make brittle and hard. 2 oz. cut it in shapes.). and milk. if you wish them to resemble baker’s crackers. 1 egg. Dissolve the yeast in a little warm milk. take them off and place them on a hanger in front of the fire in order to brown the upper side. shake meal plentifully on the board. and bake the loaf for 1-1/2 hours in a hot oven. then pinch off pieces and roll out each cracker by itself. work it a little with the backs of your fingers. and having sprinkled this too with meal. 1 teaspoonful salt. 1 egg. yeast. DOUGHNUTS. 2 quarts Allinson wholemeal flour. put the cakes on a hot stove. 9 oz. and mix it well into the batter. turn the mixture into it. of Allinson wholemeal. Roll the dough out to the thickness of a crown piece. when this is done they are ready for use. some jam and marmalade. CRISP OATMEAL CAKES. turn the dough on to it. Beat up the yolk with the milk and water. Separate the yolk from the white of the egg. Make a dough of the butter. enough lukewarm milk to moisten the dough. and when they are a little brown on the underside.

6 oz. Roll out and cut the jumbles into any shape desired. 2 heaped teaspoonfuls of ground ginger. 3 eggs. 1 lb. Bake in a gentle oven. Put into a well-greased tin.. sugar. thick.ingredients. add gradually to the butter. of castor sugar. 3 breakfast cups of Allinson wholemeal flour. LEMON CAKES. JUMBLES. Beat the butter. and eggs to a cream. ICING FOR CAKES. well beaten. and when the cake is cold cover it with the mixture. &c. 1 saltspoonful of salt. 162 . of butter. place a little jam or marmalade in the middle. To 8 oz. Let it rise 1-1/2 hours in front of the stove. close up the dough. When cold cut into finger lengths or squares. adding the dissolved yeast and enough milk to make the dough sufficiently moist to handle. cut out round pieces. and cook them in boiling oil or vege-butter until brown and thoroughly done. lastly the milk. 1 lb. 1 breakfast cup of sugar. ¼ lb. of wheatmeal. Whisk the ingredients thoroughly. forming the dough nuts. ground almonds. Eat warm. of sugar take 2 whites of eggs. add the other ingredients. mix all the dry ingredients together. GINGER SPONGE CAKE (a nice Cake for Children who do not like Gingerbread). Set the cake in the oven to harden. ½ pint of milk. bake about 20 minutes in a quick oven. When risen roll it out ½ in. of butter or vege-butter. Cream the butter. but do not let it remain long enough to discolour. and moisten with a little rosewater. ½ gill milk. 1 lb. and 1 tablespoonful of orange-or rosewater.

and ½ lb. of sugar. of butter. and when baked cut into diamond squares. of sultanas. 6 oz. add the beaten white of the eggs. the grated rind of a lemon. of mixed peel cut small. Whip the whites of the eggs to a stiff froth. Put the mixture in a well-greased tin. as much milk as required to moisten ¼ lb. At the last add the whites beaten to a stiff froth. MACAROON. LIGHT CAKE. sugar. LUNCH CAKE. if the mixture seems very stiff add one or two teaspoonfuls of water. drop little 163 . the whites of 4 eggs. sifted fine. and bake 1 hour in a moderate oven. Rub the butter into the meal. of ground sweet almonds. roll the mixture out thin. of brown breadcrumbs. 1 oz. ½ lb. and 2 well-beaten eggs. 3 eggs. of Allinson wholemeal flour. of butter into 1-1/4 lbs. Bake for 1-1/2 to 2 hours. A good lunch cake may be made by rubbing 6 oz. as it is also called. of butter. Beat up the yolks of 4 eggs with a teacupful of milk. yolks and whites beaten separately. then the almond meal. Lay sheets of kitchen paper on tins. add the fruit. of castor sugar. add the sugar. ½ lb. whisk well. a few sliced almonds. of wheatmeal. of ground bitter almonds. Add 2 oz. of sugar. and ½ lb.½ lb. lay it on a tin. of mixed sultanas. and lukewarm milk. of castor sugar. and mix all well. “wafer paper”). yolks. and pour the mixture into a greased cake tin. over this sheets of rice wafers (or. 2 oz. 2 lbs. and work into the flour so as to make a stiff batter. which can be obtained from confectioners and large stores. and mix all the ingredients well together. Lastly. 2 oz. Rub the butter into the breadcrumbs. ½ lb.

and bake them in a quick oven until they are set and don’t feel wet to the touch. MADEIRA CAKE. Beat the butter to a cream. OATMEAL FINGER-ROLLS. roll the dough to the thickness of ½ an inch. grate in the rind of 1 small orange. flavouring to taste. Butter and serve hot. If the macaroons brown too much. ½ lb. place a couple of pieces of sliced almond on each. and bake until brown on both sides. and add a good ½ pint of milk and water to 1 pound of the mixed meal. then the eggs well beaten. of butter. 6 oz. Beat 1 egg. of fine wheatmeal. Well grease and sprinkle with flour some baking sheets. place a sheet of paper lightly over them. the meal and the flavouring. and stir in with the juice of the orange and 164 . and bake them in a quick oven from 30 to 40 minutes. ORANGE CAKES. of Allinson wholemeal flour. of castor sugar. ½ lb. Stir sufficient of the meal into any cold porridge that may be left over to form a dough just firm enough to roll out. Cold porridge. Use equal parts of medium oatmeal and Allinson fine wheatmeal. and bake the cake in a moderate oven from 1 to 1-1/2 hours. add the sugar. Allinson fine wheatmeal. 4 oz. Line a cake tin with buttered paper. make it into fingerrolls about 3 inches long. butter. 3 oz. 5 eggs. sugar. Knead into a dough.lumps of the mixture on the wafers. allowing room for the spreading of the macaroons. and mix all well together. ½ lb. OATMEAL BANNOCKS. cut into triangular shapes.

the same quantity of very fine wheatmeal (sift the latter through a sieve if not very fine). chopped sweet almonds. of potato flour. 2-1/2 lbs. 2 eggs. QUEEN’S SPONGE CAKE. and 1 egg. Let the dough rise in front of the fire. with two spoonfuls of the meal. meal. do not let it get hot. 165 . 100 degrees Fahrenheit in winter. then drop small lumps of it on floured tins. butter or ½ teacupful of oil. 4 oz. Dissolve the yeast in a cup of warm water. mix the meal. the lemon juice. 85 degrees in summer. of castor sugar. ground bitter almonds. potato flour. Meanwhile prepare the fruit and almonds. The dough should be fairly firm and wet. fruit. Beat the mixture from 20 minutes to ½ an hour. and bake the little cakes from 10 to 15 minutes. Half fill small greased tins with this mixture. add the egg well beaten. butter (or oil). POTATO FLOUR CAKES. of butter. cinnamon and eggs.sufficient buttermilk to make a smooth. and stand it on a cool place of the stove to rise. sugar and 1 teaspoonful cinnamon. A ¼ lb. as this will spoil the yeast. milk to moisten the cake. then add the yeast and as much lukewarm milk as is required to moisten the cake. 1 breakfastcupful sultanas. yeast. ¼ oz. make a batter of the yeast and water. Cream the butter. Fill into greased cake tins and bake for 1-1/2 hours. which is done by beating the butter round the sides of the pan with a wooden spoon until it is quite creamy. 4 oz. then the sugar. 1 dessertspoonful of ground bitter almonds. 1 oz. 3 oz. 6 oz. meal. the juice of ½ a lemon. thick batter. 3 oz. and bitter almonds. sugar. and bake 15 minutes in a moderate oven. PLAIN CAKE.

4 eggs. beat all together and bake the cake in a buttered mould. add the sugar and flour. add the lemon juice and rind. and mix it thoroughly with 4 lbs. Knead well and set to rise before the fire 1-1/2 hours. ¼ lb. ½ lb. some vanilla. rind and juice of a lemon. 2 oz. ground rice. of rice in 2 quarts of water until quite soft. 1 lb. ROCK SEED CAKES. of wholemeal. in a moderately hot oven. adding the sugar. well beaten. of castor sugar. wheatmeal. 1 lb. RICE CAKES (1). cornflour. of ground rice. about 166 . Let it cool sufficiently to handle. ½ lb. mix it well with the rest. 1 oz. of butter. of sugar. stir the yolks well. of ground carraway seeds. 4 oz. RICE CAKES (2). of yeast dissolved in a very little lukewarm water or milk. ¼ lb. lemon or almond flavouring. 6 eggs. and beat well. the sugar and cornflour. and bake in a moderate oven 1 hour. place the mixture in one or more greased cake tins and bake at once in a quick oven. and the eggs. Mix the almonds with the ground rice. only half filling it. pour into a tin mould. of sweet and bitter ground almonds mixed. beat the whites of the eggs to a firm froth. Bake in a good hot oven. sifted sugar. 10 eggs. 4 oz. then sift in gradually. stirring all the time. sugar.¼ lb. RICE AND WHEAT BREAD. 6 oz. of wheatmeal. work in also ½ oz. greased and warmed. Simmer 1 lb. Separate the yolks of the eggs from the whites. Beat the eggs a little. Add a teaspoonful of salt.

and bake about 15 minutes. of ground carraway seeds. add a little cold water it too dry. the the the the ¾ of lb. 167 . and dredge in the flour. 1-1/2 gills of milk. Divide into two. carraway seeds. add sugar. castor sugar. mix all the ingredients well together. add the eggs well beaten. Beat the butter and sugar to a cream. 2 oz. of castor sugar. set these in a warm place for 1 hour to rise. rub the yeast smooth with ½ a teaspoonful of sugar. seeds. ¼ oz. ¼ an ounce of German yeast. fine wholemeal flour. of butter. Warm the milk and butter in a pan together. turn the mixture into them. of Allinson wholemeal flour. Bake for ½ an hour. Rub butter into the meal. 1 egg. Stir this mixture gradually into the flour. add the milk and butter. adding the whites of the eggs last. ½ lb. 2 eggs. and the whites of 5 beaten to a stiff froth. and bake the cake or cakes from 1 to 11/2 hours. SEED CAKE (3). Cream the butter. eggs well beaten. put into well-greased tins. 6 oz. according to the size of the cakes and the heat of the oven. salt butter. ½ lb. 6 oz. the cake is done.¾ of a cupful of milk. SEED CAKE (1). and bake cakes for half an hour in a hot oven. 1 oz. SALLY LUNN. line one or more tins with buttered paper. 1-1/2 lbs. ¾ lb. butter. and 3 eggs. mix till quite smooth. add the egg slightly beaten. Put into a quick oven. the yolks of 10 eggs. SEED CAKE (2). and the milk. of wholemeal. If a bright knitting needle passed through the cake comes out clean. Place mixture in lumps on floured tins.

2 oz. and eggs.The same as “Madeira Cake. of butter. butter. their weight in sugar. ½ oz. ¼ oz. 4 eggs. and enough milk to moisten the mixture. SEED CAKE (4). then stir in gradually the other ingredients. Roll out 3 times. 6 oz. of seed. of meal. Rub the butter to cream. but do not make it very wet. 3 oz. Rub the butter into the meal. currants. add the sugar. twice their weight in meal. and last the flour. lastly. fill into greased cake tins and bake the cakes 11/2 to 2 hours. and bake at once in a fairly quick oven. SLY CAKES. Cream the butter first. first the eggs well beaten. 1 oz. ½ their weight in butter. and a little milk. 4 eggs. SEED CAKE (6). 2 lbs. and make it into a smooth paste with water. ½ oz. add the whites of the eggs beaten to a froth.” adding ½ oz. of yeast. a little lukewarm milk. seed. seed. and 6 drops essence of lemon. and spread in the butter as for pastry. the sugar. ground fine. the seed. 8 oz. then the sugar. of carraway seeds. 8 oz. of sugar. Moisten the dough with sufficient warm milk not to make it stick to your pan. their weight in sugar. and 168 . and meal. mix the flour and sugar. roll it very thin. 4 eggs. Allinson wholemeal flour. SEED CAKE (5). then add the yolks of eggs. as flavouring. 1 lb. sugar. meal and butter. Put in a greased tin and bake 1 to 1-1/2 hours. dissolve the yeast in warm milk and add to it the other ingredients. of seed (crushed). of seed. Let the dough rise 1-1/2 hours in a warm place.

Turn the cake out of the tin on to the paper. sift in the sugar and meal. flat baking tin with buttered paper. and the weight of 4 in castor sugar. and roll up. any flavouring to taste. square. Beat up the eggs. This should be done quickly. sift in the sugar. the weight of 3 in fine wheatmeal. and bake it in a fairly hot oven from 7 to 12 minutes. 169 . the weight of 2 in fine wheatmeal. and pour the mixture into one or two greased cake tins. SPONGE CAKE ROLY-POLY.cut into rounds or square cakes. add the flavouring. pour the mixture into it. until a knitting needle comes out clean. only filling them half full. stirring all the time. UNFERMENTED BREAD.” line a large. some raspberry and currant jam. 4 eggs. ½ lb. and bake the mixture in a well-greased cake tin in a moderate oven from 1 to 1-1/2 hours. SPONGE CAKE (2). of 8 in castor sugar. Mix the ingredients as directed in “Sponge Cake. fine wheatmeal. castor sugar. SPONGE CAKE (1). 3 eggs. spread the cake with jam. press the others very gently on the top. 4 eggs. then the flour. so as to form a sandwich. Beat the eggs. or until baked through. and bake in a quick oven till a light brown. Bake in a moderate oven for about an hour. Spread half of them very thickly with currants. for if the cake is allowed to cool it will not roll. on which sprinkle some white sugar. 6 oz. any flavouring to taste. Have a sheet of white kitchen paper on the kitchen table.

of Allinson wholemeal. and bake them in a sharp oven from ½ an hour to 1 hour. rolling the finger-rolls about 3 inches long with the flat hand. and keeps fresh for several days. of Allinson wholemeal. This will be found useful where a large family has to be provided for. VICTORIA SANDWICH. These are bread in the simplest and purest form. Loaves the size of the twopenny loaves will want 1-1/2 hours in a hot oven. 2 lbs. 2-1/2 pints of warm water (about 85° Faht. pour in the water with the yeast and salt. spread jam on one. and cover with the other cake. or where it is desirable to bake bread for several days. and liked by most. a good ½ pint of milk and water mixed. flat tins. covered with a cloth. UNFERMENTED FINGER-ROLLS. put the meal into a pan. 1-1/2 pints of milk and water. of Allinson wholemeal. make a hole in the centre of the meal. knead it a few minutes. 1-1/2 hours in front of the fire. mix the meal and the milk and water into a dough. then make the dough into finger-rolls on a floured pastry-board. mix these to a thick paste.This is as sweet and pure a bread as the finger-rolls. 7 lbs. 1 teaspoonful salt. In a very hot oven the rolls will be well baked in ½ an hour. Proceed the same as in “Sponge Cake RolyPoly. of yeast.” but bake the mixture in 2 round. The time will depend on the heat of the oven. Allow it to stand. dissolve the yeast in the water. add the salt. and put the mixture into some small greased bread tins.). as it has to be mixed fairly moist. 1 lb. Place them on a floured baking-tin. and mix the whole into a dough. ½ oz. turning the pan 170 . WHOLEMEAL BREAD (FERMENTED).

WHOLEMEAL CAKE. of sugar. 1 teaspoonful of cinnamon. 4 oz. Make the dough into round loaves. of wholemeal. When it is desired to have a soft crust. WHOLEMEAL GEMS. Cover the pan in which you mix the cake with a cloth. Mix Allinson wholemeal flour with cold water into a batter. and bake the cake or cakes from 1 to 1-1/2 hours (according to the size) in a hot oven. of chopped sweet almonds. ¼ oz. almonds and sugar. cinnamon. Vegebutter. and bake it for 1-1/2 hours. 3 oz. so that the dough may get warm evenly. The oven should be fairly hot. It it comes out clean the bread is done. and the eggs well beaten. add the fruit. Dissolve the yeast in a cupful of warm milk (not hot milk) add it to the other ingredients. cover it over with a sheet of paper. adding as much more milk as is required to make the dough sufficiently moist for the spoon to beat all together. turning the pan round occasionally that the dough may be equally warm. Then fill the dough into one or several well-greased tins. or fill it into greased tins. 1 dozen ground bitter almonds.sometimes. well-washed and picked over. the loaves may be baked under tins in the oven. All 171 . ¼ lb. 1 breakfastcupful of currants and sultanas mixed. and allow the dough to rise 1-1/2 hours. and baking for ¾ of an hour. pouring this into greased and hot gem pans. To know whether the bread is done. 1 lb. of German yeast. and some warm milk. a clean skewer or knife should be passed through a loaf. Then knead the dough well through. place it in front of the fire. 3 eggs. Rub the butter into the meal. If the cake browns too soon. if it sticks it not sufficiently baked. and make all into a moist dough. and if necessary add a little more warm water.

made from the oil which is extracted from cocoanuts and clarified. of sugar. add the fruit. 3 oz. and serve. 3 eggs. otherwise it is apt to lie heavy on the stomach and cause a feeling of weight and uncomfortableness. chopped fine. or the grated rind of half a lemon. of blanched almonds. 172 . Particular care must be taken that the paste should not be too moist. place little lumps of the paste on them. Mix both together.bread should be left for a day or two to set before it is eaten. almonds. and cinnamon. 1 teaspoonful of cinnamon. 1 lb. goes further. WHOLEMEAL ROCK CAKES. and mix the whole to a stiff paste. Rub the butter into the meal. sweetened and flavoured to taste (orange or rosewater is preferable). 1 pint of thick apple sauce. beaten to a stiff froth. Vege-butter is a vegetable butter. 3 oz. of meal. of butter or vege-butter. sugar. CAULIFLOWER AU GRATIN. ¼ lb. MISCELLANEOUS A DISH OF SNOW. as in that case the cakes would run. It can be obtained from some of the larger stores. and very little milk (about ¾ of a teacup). beat up the eggs with the milk. the whites of 3 eggs. a cupful of currants and sultanas mixed. and being very rich. Flour 1 or 2 flat tins. It is much cheaper than butter. also from several depôts of food specialities. and bake the cakes in a quick oven 25 to 35 minutes.

of medium oatmeal. Thicken with the wholemeal smoothed in a little cold milk or water. sprinkling the ground almonds between the layers. syrup as in “Orange Syrup. ½ lb. 8 fine sweet apples. Shake the breadcrumbs over the top. 1-1/2 oz. and pepper and salt to taste. Pour over the whole the syrup. cover with paste. Serve when cold. of Allinson fine wheatmeal. and place them in a pie-dish. of the butter. they will be done in 15 to 20 minutes. Stir in the cheese and pour the sauce over the cauliflower. GROUND RICE PANCAKES. Line with them small patty pans. add the water. Boil the cauliflower until half cooked. 6 oz. 1-1/2 oz. a little nutmeg. ½ oz. Rub the butter into the flour. coring the apples and removing the pips from the oranges. adding the seasoning.” Peel the oranges and the apples. moisten the edges and press them together. cut the rest of the butter in bits. ½ lb. 1 heaped-up tablespoonful of Allinson wholemeal flour. 173 . CRUST FOR MINCE PIES. of ground sweet almonds. Roll the paste out thin on a floured board. cut it into pieces. or until the cauliflower is soft. cut pieces out with a tumbler or biscuit cutter. Bake for 20 minutes to ½ an hour. Arrange the fruit into alternate circles in a glass dish. 1 cupful of cold water. 6 oranges. COMPÔTE OF ORANGES AND APPLES. and place them over the breadcrumbs. and bake the mince pies in a quick oven. and ½ a saltspoonful of the nutmeg. of butter or vegebutter.A fair-sized cauliflower. and fill them with mincemeat. 3 oz. and mix all into a paste with a knife. cut them across in thin slices. 1 pint of milk. of butter. 1 oz. of dried Allinson breadcrumbs. of cheese. Boil the milk.

4 oz. of ground rice, 4 eggs, 1 pint of milk, jam, some sifted sugar, and powdered cinnamon; butter or oil for frying. Make a batter of the milk, eggs, and ground rice. Fry thin pancakes of the mixture, sprinkle them with sugar and cinnamon, place a dessertspoonful of jam on each, fold up, sprinkle with a little more sugar; keep hot until all the pancakes are fried, and serve them very hot. When the pancakes are golden brown on one side, they should be slipped on a plate, turned back into the frying-pan, and fried brown on the other side. MACARONI PANCAKES. 2 oz. of macaroni, ½ pint of milk, 3 eggs, 3 oz. of Allinson fine wheatmeal, sugar to taste, the grated rind of a lemon, butter, and 1 whole lemon. Throw the macaroni into boiling water and boil until quite soft; drain it and cut it into pieces 1 inch long. Make a batter of the eggs, meal, and milk, add the lemon rind, sugar, and the macaroni; fry pancakes of the mixture, using a small piece of butter not bigger than a walnut for each pancake. Sift sugar over the pancakes and serve them very hot with slices of lemon. MINCEMEAT. 1 lb. of apples, 1 lb. of stoned raisins, 1 lb. of currants, 6 oz. of citron peel, 3 oz. of blanched almonds, ½ lb. butter. Chop the fruit up very finely, add the almonds cut up fine, oil the butter and mix well with the fruit. Turn the mincemeat into little jars, cover tightly, and keep in a dry and cool place. MINCEMEAT (another). 1 lb. each of raisins, apples, and currants, ½ lb. of butter, ½ lb. of blanched and chopped almonds, ½ lb. of moist sugar, the juice of 4

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lemons, and ½ lb. of mixed peel. Wash and pick the currants, wash and stone the raisins, peel, core, and quarter the apples, and cut up the mixed peel; then mince all up together, and add the chopped almonds. Melt the butter, mix it thoroughly with the fruit, fill it into one or more jars, cover with paper, and tie down tightly. ORANGE FLOWER PUFF. ½ pint of milk, 3 eggs, 4 ozs. of Allinson fine wheatmeal, and 2 tablespoonfuls of orange water, some butter or oil for frying. Make a batter of the milk, eggs (well beaten), and meal, add the orange water, and fry the batter in thin pancakes, powder with castor sugar, and serve. ORANGE SYRUP. The rind of 3 oranges, ½ pint of water, 4 oz. of sugar. Boil the ingredients until the syrup is clear, then strain it and pour over the fruit. ORANGES IN SYRUP. Peel 6 oranges, carefully removing all the white pith. Put the rinds of these into ½ pint of cold water; boil it gently for 10 minutes. Strain, and add to the water 6 oz, of loaf sugar. Boil it until it is a thick syrup, then drop into it the oranges, divided in sections, without breaking the skins. Only a few minutes cooking will be needed. The oranges are nicest served cold. RASPBERRY FROTH. The whites of 5 eggs, 3 tablespoonfuls of raspberry jam. Beat the whites of the eggs to a very stiff froth, then beat the jam up with it and serve at once in custard glasses. This

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recipe can be varied by using various kinds of jam. RICE FRITTERS. 6 oz. of rice, 1 pint of milk, 8 oz. of sugar, 1 oz. of fresh butter, 6 oz. of apricot marmalade, 3 eggs. 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; when the rice is done, strain off any milk there may be left. Mix in the apricot marmalade and the beaten eggs, stir it well over the fire until the eggs are set; then spread the mixture on a dish, about ½ an inch thick. When it is quite cold, cut it in long strips, dip them in a batter, and fry them a nice brown. Strew sifted sugar over them, and serve. SNOWBALLS. 1-1/2 pints of milk, 4 eggs, sugar and vanilla to taste, and 1 tablespoonful of cornflour. Boil the milk with sugar and a piece of vanilla or with 1 dessertspoonful of vanilla essence. Smooth the cornflour with a little cold milk, and thicken the milk with it. Whip the whites of the eggs to a very stiff froth with 1 spoonful of castor sugar, and drop spoonfuls of the froth into the boiling milk. Allow to boil until the balls are well set, turning them over that both sides may get done. Lift the balls out with a slice, and place them in a glass dish. Beat up the yolks of the eggs, stir them carefully in the hot milk; let the custard cool, and pour it into the glass dish, but not over the snowballs, which should remain white. SPONGE MOULD. 9 stale sponge cakes, some raspberry jam, 2 pints of milk, 8 oz. of Allinson cornflour, sugar to taste, a few drops of almond essence. Halve the sponge cakes, spread them with jam,

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

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Instead of always using butter beans. that is. because this dish is so generally known. one for each day of the week. as directed in one of these menus. They usually eat the plainest foods. jam. or haricot beans. but our dishes can be so varied that we can have a different menu daily for weeks without any repetition. lentils or split peas can be substituted. but they are really not necessary. 12 small sponge cakes. A substantial soup and a pudding. The recipes here written give a fair idea to start with. When first starting. Soak the sponge cakes in a little raisin wine. ½ lb. I give them to make the menus more complete. but confess that they do not know how to provide a nice meal. because they know of no tasty dishes. I only give seven menus. A WEEK’S MENU I have written the following menus to help those who are beginning vegetarianism. When visitors come. it can be introduced into any vegetarian dinner. arrange them on a deep glass dish in four layers. decorate the top with candid cherries and almonds blanched and split. we like to provide tempting dishes for them. spread a little jam on each layer and pour the custard round. most housewives do not know what to provide. and this is a source of anxiety. or a savoury with vegetables and sauce and a pudding. I occasionally meet some who have been vegetarians a long time. are sufficient for a good 178 . 1 pint of custard made with Allinson custard powder. I have allowed three courses at the dinner. and show them that appetising meals can be prepared without the carcases of animals.TIPSY CAKE. I have not included macaroni cheese in these menus.

meal. 1 large Spanish onion or ½ lb. add the tomatoes (the fresh ones must be sliced) and 3 pints of water. carrots. Sago. In our own household we rarely have more than two courses. brown them with the butter in the saucepan in which the soup is made. or a little dried julienne may be used instead of the vermicelli. pepper and salt to taste. and to those meat eaters who wish to provide tasty meals for vegetarian friends. and often only one course. W. potatoes. This article will be of assistance to all those who are wishing to try a healthful and humane diet. 1 tin of tomatoes or 2 lbs. 1 tablespoonful of sago. Spanish Place. of butter. When the onion is browned. 1 teaspoonful of mixed herbs. 4. then allow the soup to cook until the vermicelli is soft. TOMATO SOUP. Prepare the vegetables. Square. Return the liquid to the saucepan. 2 oz. Then drain the liquid through a sieve without rubbing anything through. scald and skin 179 . ½ lb. 1 oz. of smaller ones. 3 hard-boiled eggs. add the seasoning and the vermicelli. of vermicelli and 2 bay leaves. Peel the onions and chop up roughly. each of tomatoes. Allinson. MENU I. tapioca. and pepper and salt to taste. of butter. 2 oz. VEGETABLE PIE. Anna P. which will be in about 10 minutes. Let all cook together for ½ an hour. Manchester London. turnips. of fresh ones.

make a batter with the milk. add water to make gravy if necessary. and steam the pudding for 2 ½ hours in boiling water. 10 oz. and pour this into the pudding basin on the syrup. and bake until it is brown. of golden syrup. decorate it. When cooked. Place a piece of buttered paper on the top of the batter. cut strips to line the rim of the pie-dish.the tomatoes. CLEAR CELERY SOUP. for then it comes out more easily. pour the vegetables into a pie-dish. Rub the butter into the meal. but do not stir the batter up with the syrup. MENU II. Do not allow any water to boil into the pudding. meal. Grease a pudding basin. Dip the basin with the pudding in it for 1 minute in cold water before turning it out. 10 oz. add the water. GOLDEN SYRUP PUDDING. of Allinson wholemeal. stew them in the butter and 1 pint of water until nearly tender. cover with a crust made from Allinson wholemeal. cover the vegetable with the crust. 8 oz. and pour the golden syrup into it. 180 . and bake the pie as directed. 3 eggs. of Allinson wholemeal. Roll it out. tie a cloth over the basin unless you have a basin with a fitting metal lid. 1 teacupful of cold water. sprinkle in the sago. add the pepper and salt and the mixed herbs. mixing the paste with a knife. SHORT CRUST. 1 pint of milk. and ½ lb. cut them in pieces not bigger than a walnut. and eggs. of butter or vege-butter. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables.

Pick the beans. which should first be smoothed with a little cold milk. then last of all add the lemon juice. the mace. the pepper and salt. of butter. 1 tablespoonful of Allinson wholemeal. boil the soup up. GROUND RICE PUDDING. when it boils away. the celery washed and cut into pieces. 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 egg. a handful of finely chopped parsley. or Italian paste. Return it to the saucepan. In the morning let them cook gently in the water they are steeped in. BUTTER BEANS WITH PARSLEY SAUCE. The beans should be cooked in only enough water to keep them from burning. Let all cook until the celery is quite soft. let the soup cook until this is quite soft. Boil the milk and thicken it with the meal. 2 oz. and 1 blade of mace. and any kind of jam. and add 1 oz. the juice of ½ a lemon. then drain the liquid from the vegetables. and the parsley. draw the 181 . stir frequently. of ground rice. stir into it the ground rice previously smoothed with some of the cold milk. 6 oz.1 large head of celery or 2 small ones. wash them and steep them over night in boiling water. just covering them. The sauce is made thus: 1 pint of milk. Let the mixture gook gently for 5 minutes. add only just sufficient for absorption. This dish should be eaten with potatoes and green vegetables. pepper and salt to taste. of vermicelli. with the addition of a little butter. Boil the milk. therefore. the seasoning. until quite soft. pepper and salt to taste. 1 large Spanish onion. add 4 pints of water. When brown. 1 quart of milk. Allow 2 or 3 oz. sago. of beans for each person. which will be in about 2 hours. and serve with sippets of Allinson wholemeal toast.

set them over the fire with 3 pints of water. of butter. spread a layer of jam over it. Boil the soup up. of Allinson breadcrumbs. ½ lb. butter. Scrape and wash the vegetables.saucepan to the side. and salt. of butter. a turnip. and 182 . Return the mixture to the saucepan. 4 good-sized carrots. the butter. Mix 1 pint of cold water with the curry powder. put it over the fire in cold water. and salt. and mace. CURRIED RICE AND TOMATOES. Wash the tomatoes and place them in a flat tin with a few spoonfuls of water. bread. For the tomatoes proceed as follows: 1 lb. put this over the fire with the rice. Pour half of the mixture into a pie-dish. Let all boil together until the vegetables are quite tender. and mix well. and if too thick add water to the soup. 1 dessertspoonful of curry powder. 1 blade of mace. 1-1/2 oz. Cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed. pepper. salt to taste. of tomatoes and a little butter. This will take about 20 minutes. season with pepper and salt. and let it brown lightly in the oven. and serve. dust them with pepper and salt. which should be as thick as cream. let it just boil up. MENU III. 3 oz. 1 fair sized onion. CARROT SOUP. 1 small head of celery. then drain the water off. and then rub them through a sieve. Wash the rice. of Patna rice. pepper and salt to taste. then pour the rest of the pudding mixture over the jam. and cut them up small. and when it has ceased to boil add the egg well whipped. and 1 oz. Rice cooked this way will have all the grains separate.

core. and serve. 1 oz. and cut up the apples and set them to cook with a teacupful of water. 1 teacupful of mixed currants and sultanas. 3 oz. 1 breakfastcupful of tomato juice. Bake from ¾ of an hour to 1 hour. Bake them from 15 to 20 minutes. pepper and salt to taste. RICE SOUP. with the butter and seasoning. 183 . of grated cheese. If too much of the water has boiled away. line a buttered pie-dish with them. and repeat the layers of bread and apples until the dish is full. HOT-POT. of cooking apples. pour the liquid over the rice. MENU IV. 2 lbs. and serve. and the almonds and sugar. When quite soft. Allinson wholemeal bread. stir until the soup boils and the cheese is dissolved.place little bits of butter on each tomato. 2 oz. put the tomatoes round it. When they are soft add the fruit picked and washed. APPLE CHARLOTTE. according to the size of the tomatoes and the heat of the oven. and butter. add a little more. Place a layer of apples over the buttered bread. Cut very thin slices of bread and butter. of butter. finishing with a layer of bread and butter. 1 heaped-up teaspoonful of ground cinnamon. Boil the rice till tender in 2-1/2 pints of water. sugar to taste. Some apples require much more water than others. Place the rice in the centre of a hot flat dish. Pare. 4 oz. the cinnamon. of blanched and chopped almonds. add the tomato juice and the cheese. of rice.

Whip the eggs up. and the juice of 1 lemon. washed. MENU V. 1 oz. of chopped almonds. of butter. lemon. place them on the top of the potatoes. and soak it in the milk. 1 breakfastcupful of tinned tomatoes or ½ lb. 1 oz. The potatoes should be peeled. Add a little more hot water if necessary while baking to make up for what is lost in the cooking. pepper and salt to taste. of onions. pepper and salt to taste. fill the dish with hot water. of potatoes. Cut the butter into little bits. Butter a pie-dish and pour the pudding mixture into it. put a few bits of butter on the top. ¾ lb. Thoroughly mix all the various ingredients together. of butter. melt the butter. 2 bunches of leeks. 1 teaspoonful of mixed herbs. and add both to the soaked toast. and the dish will still be very savoury. Crush the toast in your hands.2 lbs. and bake the pudding for 1 hour in a moderately hot oven. CABINET PUDDING. and the onions peeled and cut into thin slices. dust a little pepper and salt between the layer. butter. or almond essence. 1-1/2 oz. 1 teacupful of mixed currants and sultanas and any kind of flavouring—cinammon. and bake the hot-pot for 2 hours or more in a hot oven. and cut into thin slices. 4 slices of Allinson bread toasted. vanilla. and finish with a layer of potatoes. 8 eggs. 1-1/2 pints of milk. Arrange the vegetables and tomatoes in layers. of sliced fresh ones. Those who do not like tomatoes can leave them out. sugar to taste. of potatoes. 1 lb. 1-1/4 pints of milk. 2 oz. LEEK SOUP. Cut off the 184 .

Return the mixture to the saucepan. 8 eggs. and see no grit remains. of mushrooms. 1 small onion chopped fine. Wash the leeks well. add the butter. potatoes. rub them through a sieve. of Allinson fine wheatmeal. 185 . of butter. wheatmeal. Before serving. 3 oz. and seasoning. and out up the mushrooms. and pepper and salt to taste. and fry them and the onion in the butter. and season with pepper and salt. Pour the mixture into a greased pie-dish and bake the savoury for 1 hour. and cocoa with some of the milk.coarse part of the green ends of the leeks. When the vegetables are quite tender. wash. 1 lb. serve with sippets of toast or Allinson rusks. Pour the mixture into a wetted mould. then cook both vegetables with 2 pints of water. and mix it well through. 1 pint of milk. When they have cooked in the butter for 10 minutes add them to the other ingredients. MUSHROOM SAVOURY. so as to be able to brush out the grit. and sugar to taste. Peel. and cut the leeks lengthways. Crush the toast with your hand and soak it in the milk. CHOCOLATE MOULD. Peel. wash. turn out when cold. add the vanilla. 4 slices Allinson bread toast. add the eggs well whipped. and tomato sauce. Smooth the potato flour. Add sugar to the rest of the milk. 1 dessertspoonful of vanilla essence. 1 quart of milk. of potato flour. add the Lemon juice. 2 oz. and boil the soup up again. Let all simmer for 10 minutes. Serve with green vegetables. boil it up and thicken it with the smoothed ingredients. 2 oz. and cut up the potatoes. stir frequently. 1 heaped-up tablespoonful of cocoa. milk. and serve plain or with cold white sauce. then out them in short pieces.

186 . ½ lb. Add water it the soup is too thick. and cut into dice the artichokes. 1-1/2 pints of milk. When the vegetables are tender rub them through a sieve. pepper and salt to taste. 1 oz. 1 oz. whip up the eggs. ARTICHOKE SOUP. of butter. Thoroughly beat the eggs. and a little more sugar to sweeten the custard. Heat the milk.MENU VI. stir thoroughly. add the milk and boil the soup up again. To use half each of Allinson breakfast oats and wheatmeal flour will be found very tasty. of Allinson fine wheatmeal. wash. 4 eggs. vanilla essence. flavour with vanilla and sugar to taste. 1 pint of milk. Add about 2 tablespoonfuls of hot water to the caramel. potatoes. and sauce. Return the liquid to the saucepan. BAKED CARAMEL CUSTARD. pour in the batter. 1 lb. Peel. 4 oz. and carefully stir the hot milk into the beaten eggs. Cook them until tender in 1 quart of water with the butter and seasoning. and cut the rest of the butter in bits. potatoes. each of artichokes and potatoes. make a batter of them with the flour and milk. 1 Spanish onion. and onion. of 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. 1 pint of milk. Well butter a shallow tin. and season it. YORKSHIRE PUDDING. and pepper and salt to taste. Serve with vegetables. Serve with small dice of bread fried crisp in butter or vege-butter. Scatter them over the batter and bake it ¾ of an hour. 5 eggs. of castor sugar for the caramel.

and pour it into a tin mould or a cake tin. Let the caramel run all round the sides of the tin; pour in the custard, and bake it in a moderate oven, standing in a larger tin of boiling water, until the custard is set. Let it get cold, turn out, and serve. This is a very dainty sweet dish.

MENU VII.
POTATO SOUP. 2 lbs. of potatoes, ½ a 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 8 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. BREAD AND CHEESE SAVOURY. ½ lb. of Allinson bread, 3 oz. of grated cheese, 1 pint of milk, 3 eggs, pepper and salt to taste, a little nutmeg, and some butter. Cut the bread into slices and butter them; arrange in layers in a pie-dish, spreading some cheese between the layers, and dusting with pepper, salt, and a little nutmeg. Finish with a good sprinkling of cheese. Whip up the eggs, mix them with the milk, and pour the mixture over the bread and cheese in the pie-dish. Pour the custard back into the basin, and repeat the pouring over the contents of the pie-dish. If

187

this is done two or three times, the top slices of bread and butter get soaked, and then bake better. This should also be done when a bread and butter pudding is made. Bake the savoury until brown, which it will be in about ¾ of an hour. ORANGE MOULD. The juice of 7 oranges and of 1 lemon, 6 oz. of sugar, 4 eggs, and 4 oz. of Allinson cornflour. Add enough water to the fruit juices to make 1 quart of liquid; put 1-1/2 pints of this over the fire with the sugar. With the rest smooth the cornflour and mix with it the eggs well beaten. When the liquid in the saucepan is near the boil, stir into it the mixture of egg and cornflour. Keep stirring the mixture over a gentle fire until it has cooked 5 minutes. Turn it into a wetted mould and allow to get cold, then turn out and serve.

A WEEK’S MENU Nutritive Value and Chemical Composition of Various Fruits, Nuts, Grains, and Vegetables. (Analysis of the edible portion.)
PROFESSOR ATWATER’S ANALYSIS.

Proteid Calories per cent. in one lb. FRUIT—FRESH. Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs .4 1.1 1.3 1.3 1.0 .4 1.5 1.5 290 270 460 270 365 215 265 380

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Grapes 1.3 450 Huckleberries .6 345 Lemons 1.0 205 Musk-melons .8 90 Nectarines .6 305 Oranges .8 240 Pears .6 295 Persimmons .8 630 Pineapple .4 299 Plums 1.0 395 Pomegranates 1.5 460 Raspberries 1.0 255 Strawberries 1.0 180 Water-melons .4 140 Whortleberries or Wimberries .7 390

FRUIT—DRIED. Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “

1.6 4.7 .5 2.4 2.1 4.3 2.8 2.8 2.1 2.6 .9 .6 .3 .4

1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715

GREEN VEGETABLES Artichoke 2.6 Asparagus 2.1 Beetroot 1.6 Cabbage 1.6 “ (Curly) 4.1 “ (Sprouts) 4.7 Carrots 1.1 Cauliflower 1.8 Celery 1.1 Corn (green) 3.1 Cucumber .8 Dandelion 2.4 Egg Plant 1.2 Horseradish 1.4 Kohl Rabi 2.0 Leeks 1.2 Lettuce 1.2 Mushrooms 3.5

365 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210

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Olives (green) “ (ripe) Onions Parsnips Potatoes (boiled) “ (chipped) “ (raw) “ (sweet) Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips

1.1 1.7 1.6 1.6 2.5 6.8 2.2 1.8 1.3 1.0 .6 2.1 .9 1.3

1400 1205 225 300 440 2675 385 570 135 120 105 110 105 185

NUTS—SHELLED. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) “ (fresh) Cocoanuts “ desiccated Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans Pine Kernels Pistachios Walnuts “ Black } “ Californian}

8.1 21.0 21.9 17.0 27.0 10.7 6.2 5.7 6.3 15.6 15.4 25.8 29.3 9.6 34.0 22.3 18.0 27.6

2620 3030 3075 3265 3165 1875 1125 2760 3125 3290 3345 2560 2825 3435 2845 2995 3300 3105

GRAIN FOODS, ETC. Barley Meal 10.5 1640 “ Pearled 8.5 1650 Buckwheat Flour 6.4 1620 Corn Flour 7.1 1645 Corn Meal (granular) 9.2 1655 “ Popped 10.7 1875 Hominy 8.3 1650 Oatmeal 16.1 1860 Oats (rolled) 16.7 1850 Rice 8.0 1630 Rye Flour 6.8 1630 “ Meal 13.6 1665 Wheat Flaked 13.4 1690 “ Flour, or Wholemeal 13.8 1675

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9 1275 7.0 1635 --1650 CAKES.3 1160 9.0 1180 VARIOUS.7 1515 7.0 11. Plain “ Vienna “ Water Rye 6.9 5.7 1140 9.2 1665 10.0 1300 9. Currant “ Hot Cross Corn.6 ----2.1 1625 25.9 1675 18. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca 10.2 1215 9.4 2860 2320 1785 1520 1290 191 .“ Germs “ Gluten “ Self-raising Macaroni “ Spaghetti “ Vermicelli Beans.7 1620 24. Chocolate Cocoa Candy Honey Molasses (cane) 12.9 21. average Water 10.2 1600 13.7 1800 1835 BREAD.8 6.7 1470 8.1 1660 10.1 1225 9.5 1695 14. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.9 1625 21. Buns.4 1665 12.3 1760 1670 1795 BISCUITS. Fruit “ Gingerbread “ Sponge 5. All kinds.9 1205 10.6 1655 7.9 1255 9.0 465 --1815 --1675 9. Cake.5 1300 9.

and its flesh-forming matter is in the form of casin the same as is found in cheese.5 per cent.5 100. Barley has been used from very ancient days for making an intoxicating drink. and it was made from barley. In 192 . The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. except that they often fought to the death.” because they were fed on this grain whilst training. an ancient Roman writer. and was the chief food of our peasantry until the beginning of the nineteenth century. the liquor made from barley was called Bouzah. the gladiators were called Hordearii. Hops were not used for beer or ale in those days. of sugar. Barley is a good food. and 7 per cent. and in old Latin and Greek books.INVALID COOKERY BARLEY. Here is the chemical composition of barley meal:— Flesh formers 7. or “barley eaters. These Hordearii were like our pugilists. In Nubia. According to Pliny. from which we get our English word “booze. Barley has been used as a food from time out of mind. The first intoxicant drink made in this country was ale.” meaning an intoxicating drink.0 Mineral matters 2. Barley contains about 7 per cent.5 Heat and force formers (carbon)[A] 76. We find frequent mention of it in the Bible. so that one cannot make a light bread from barley. This casin is not elastic like the gluten of wheat. of sugar. of fat in barley. From this analysis we can judge that barley contains all the constituents of a good food.0 Water 14.0 [A] There is 2.

and cocoa. until the cup is full. stirring all the time to prevent it getting lumpy. During illness I advise and use barley water and milk.it we find casin and albumen for our muscles. it is also good for adding to broth or soup. BARLEY FOR BABIES. coffee. and is most useful for making gruel and barley water. Barley water contains a great deal of nourishment. and there is a fair percentage of mineral matter for our bones and teeth. mixed in equal parts. A little nutmeg gives a pleasant flavour. and is much more nourishing than rice pudding. mix this perfectly smooth with cold milk and cold water in equal parts. and to vegetable stews. 193 . Allinson’s prepared barley may be eaten as porridge or pudding (see directions). let cool. BARLEY FOR INVALIDS AND ADULTS. more than beef tea. take from the fire. and it can be drunk as a change from tea. and find this mixture invaluable. then eat. and prepare as “Barley for Babies. starch. Put 1 teaspoonful of Allinson’s barley into a breakfast cup. and fat to keep us warm and give force.” BARLEY JELLY. Pour into a saucepan and bring to the boil. boil together a few minutes. add to this 1 pint of boiling milk and water. Mix 1 large tablespoonful of Allinson’s barley with a little cold water. BARLEY GRUEL. sugar. Use 3 teaspoonfuls of Allinson’s barley to ½ pint of milk and water.

and it is then a better colour than if longer in preparation. BARLEY WATER. add ½ pint of boiling milk. mix smoothly with ½ pint of cold water. Eat with stewed. of pearl barley for 6 hours. stew it quickly in a covered jar in a hot oven till perfectly soft and the water absorbed. BARLEY PORRIDGE. Pour on shallow plates to cool. Pour it into a mould to set. and boil 5 to 10 minutes. Pour into a jug. then add it to 1 quart of water in a saucepan. then eat with Allinson wholemeal bread. or dried fruits. and bring to the boil. 21/2 hours is the correct time for stewing the barley. and when cool add the juice of 1 or 2 oranges or lemons. or stewed fruits. 1 pint boiling water. rusks. add 6 oz. or toast. 194 . A little sugar may be added when permissible. Take 2 tablespoonfuls of Allinson’s barley. pour upon it the remainder of 1 pint of milk. When half done. and serve with a little crushed ice if allowed. boil 2 or 3 minutes. fresh. BLACK CURRANT TEA. Mix smoothly 2 tablespoonfuls of Allinson’s barley with a little cold water. and bake to a golden brown. 1 large tablespoonful of black currant jam. strain when cold. biscuits. Stir well together. then steep. Take 3 tablespoonfuls of Allinson’s barley. 6 oz. then add 2 eggs lightly beaten.Wash. BARLEY PUDDINGS. flavour and sweeten to taste. pour 31/2 pints of boiling water upon it. pour into a pie-dish. of sugar and a few drops of essence of lemon. mix smoothly with a little milk.

or if you have any left over from a previous meal it can be boiled up again and served as freshly made. LEMON WATER. A little orange or lemon juice is a pleasant addition. and boil for 1 minute. I think. This is best without sugar. strain. and should be given cool. boil for ½ hour. Can be made in a coffee-pot. a little sugar may be added to it. a little of the peel grated in. then cut in slices. When this is used as a drink at breakfast or tea. teapot. and boil for 2 or 3 minutes to get the full flavour.BRAN TEA. then strain and add hot milk and sugar to taste. and boiling water poured over them.F. you 195 . pour into lined saucepan. Or the lemon may be peeled first. OATMEAL PORRIDGE. make into a paste with a little cold milk. Fill the cup with milk and water in equal parts. COCOA. or jug if preferred. stirring carefully. May be stood on the hob to draw. BRUNAK. mix it with sufficient water. Mix 1 oz. add just sufficient sugar to take off the tartness. cocoa into a breakfast cup. Put 1 teaspoonful of N. may know how to make porridge. but it is useful to know that if you take 1 pint of water to each heaped-up breakfastcupful of Allinson breakfast oats. Take 1-1/2 or 2 teaspoonfuls of Brunak for each large cupful required. and drink cool. Most people. Squeeze the juice of ½ a Lemon into a tumbler of warm or cold water. and sugar added to taste. of bran with 1 pint of water.

If the porridge is preferred thinner. Let it simmer gently on the stove for about 2 hours. and is a most pleasant drink in hot weather. of coarse oatmeal or Allinson breakfast oats. place the saucepan on the side of the stove on an asbestos mat. Beat up 1 egg with milk. when it can be flavoured with lemon juice and sweetened a little. To 1 quart of water take 3 oz. and pour it over the rice. When the water has boiled. cover with cold water. semolina. and hominy puddings are made after the manner of rice pudding. add sugar to taste. and you have stirred in the oats. Nothing better can be given to adults or children in cases of colds or feverish attacks. thin it down with water or hot milk—half oatmeal water and half milk is a good mixture. Wash the rice. It is nourishing and soothing. and in cases of diarrhoea remedial. Only an occasional stirring will be required. This is very useful in cases of illness. so as to get all the goodness out of the oatmeal. and bake until set. mix with this a little cinnamon or other flavouring. 1 even cupful to 1 pint of water will be found the proportion. Then rub it through a fine sieve or gravy strainer.have just the amount of water for a fairly firm porridge. and bake until the rice is nearly soft throughout. adding a little more hot water when rubbed dry. 196 . rub it well through. tapioca. RICE PUDDING. If it is thick when it has been rubbed through sufficiently. OATMEAL WATER. Sago. and there is no fear of burning the porridge. put it into a pie-dish.

197 . and pour into wetted mould. boil 2 or 3 minutes. let cool. GRUEL. take from the fire. tapioca. Pour into a saucepan and bring to the boil. IMPROVED MILK PUDDINGS. flavour with vanilla. boil together a few minutes. and make as above. gravies. Mix 1 tablespoonful of the food with 1 of rice. mix this perfectly smooth with 2 parts milk to 1 of water until the cup is full. fresh. N.DR. It is best without sugar. BLANCMANGE. lemon or almonds. and you have a most nutritious and satisfying dish. sweeten to taste. or dried fruits. sago. add to this 1 pint of boiling milk and water. FOR INVALIDS AND ADULTS.—The food nicely thickens soups. (To Prepare the Food.B. Mix 1 large tablespoonful of the food with a little cold water. and then eat. A little nutmeg gives a pleasant flavour. Mix 6 large tablespoonfuls of the food to a thin paste with a little cold milk. &c. or hominy. and prepare as above. Use 3 teaspoonfuls of the food to ½ a pint of milk and water. ALLINSON’S NATURAL FOOD FOR BABIES. and should be given cool. stirring all the time to prevent it getting lumpy. then add 1 quart of milk. Eat with stewed.) Put 1 teaspoonful of the food into a breakfast cup.

with ½ pint of cold water. it must vary in quantity and quality according to the work afterwards to be done. 6 to 8 oz. As breakfast is the first meal of the day. or dried fruits. student. boil 2 or 3 minutes. pour upon it the remainder of 1 pint of milk. flavour and sweeten to taste. and not too sweet cocoa. then add 2 eggs lightly beaten. The clerk. at the end of the meal have a cup of cool. will find one of the three following breakfasts to suit him well:— No. Eat with stewed. or Brunak. BREAKFASTS. PUDDINGS. biscuits. with a scrape of butter. pour into a pie-dish. bran tea. of ripe. WHOLESOME COOKERY I. or professional man. rusks. Take 3 tablespoonfuls of the food. raw fruit. add ½ pint boiling milk. thin. Pour on shallow plates to cool. toast. Take 2 tablespoonfuls of the food. and bake to a golden brown. or stewed fruits. whilst those engaged in hard work will require a heavier one. The literary man will best be suited with a light meal. mix smoothly. fresh. or a cup of cool milk and water. cut thick. or even a cup of water that 198 .. I. then eat with Allinson wholemeal bread. and boil 5 or 10 minutes.PORRIDGE. mix smoothly with a little milk. or seasonable green stuff.—Allinson wholemeal bread. with this take from 6 to 8 oz. business man.

or dried prunes if there is a tendency to constipation. and may be eaten lukewarm. Neither cocoa nor any other fluids should be taken after a porridge meal. and early spring. of porridge. heartburn. or fruits stewed with much sugar must be avoided. The green stuffs include watercress. When porridges are eaten. Sugar. of Allinson wholemeal or crushed wheat. coarse oatmeal or groats. No. or molasses should not be eaten with porridge. or fresh fruit may be taken afterwards. and indigestion results. maize or barley meal may be boiled for ½ an hour with milk and water. as they are apt to cause acid risings in the mouth. so that 4 oz. and waterbrash frequently occurs. and then eaten with bread. Meals absorb at least thrice their weight of water in cooking. syrup. oatmeal or hominy are the best. the porridge should be poured upon platters or soup-plates. tomatoes. and they may be taken cold. When porridge is made with water. and flatulence. hominy. digestion is delayed. When ready. no other course should be taken afterwards. Stewed fruits may be eaten with the porridge. The fruits allowed are all the seasonable ones. wholemeal and barleymeal make the best porridges. In summer. as they cause mental confusion and disinclination for brain work. or the stomach becomes filled with too much liquid. as it causes a sleepy feeling. To make the best 199 . celery. but the entire meal should be made of porridge. cucumber. and fruit. winter.has been boiled and allowed to go nearly cold. bread. and salads. too much fluid enters the stomach. in autumn. Sugar must be used in strict moderation. allowed to cool. and if not of a costive habit. Lettuce must be eaten sparingly at this meal. treacle.—3 to 4 oz. of meal will make at least 16 oz. a very little salt being taken by those who use it. jam. An egg may be taken at this meal by those luxuriously inclined. and then eaten with milk. II.

breakfast is eaten. No other foods should be eaten at this meal. it may be made the day before it is required.. the coarse meal or crushed grain should be stewed in the oven for an hour or two. of meal may be allowed. but only the bread. milk. artisans. II. III. then 6 or 8 oz. or fresh or stewed fruit. No. An apple. and those engaged in hard physical work may take any of the above breakfasts. 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. 6 to 8 oz. N. orange. breakfast is taken.flavoured porridge.—Cut 4 to 6 oz. or milk and water. and should drink a large cup of Brunak afterwards. cover the basin with a plate. of bread and 2 pint of milk may be taken. and just warmed through before being brought to the table. let it stand ten minutes. and pour over about ½ a pint of boiling milk. grapes. they may allow themselves from 8 to 10 oz.—Women require about a quarter less food than men do. MIDDAY MEALS. Labourers. If No. put into a basin. If No. or other seasonable fruit may be eaten afterwards. pear. and must arrange the quantity accordingly. of bread. and fruit. II. 200 . and then eat slowly. of Allinson wholemeal bread into dice. Sugar or salt should not be added to the bread and milk. I.B. banana. III. If they take No. This may be eaten with Allinson wholemeal bread and a small quantity of milk.

as it is not wise to burden the system with too much cooked food. oatmeal water. or a tumbler of milk and water slowly sipped. and have a light repast in the evening. Wholemeal biscuits and fruit.—One of the simplest lunches is that composed of Allinson wholemeal bread and fruit. of the wholemeal bread and butter. lemonade. also makes a light and good midday repast. but without sugar. The peas can be flavoured with a little pepper. and sits as lightly on the stomach. 2 201 . Another good meal is made from ½ lb. lemon water. the meal must be a light one. From 6 to 8 oz. or macaroni. of Allinson wholemeal bread. or a basin of thin vegetable soup and bread. form another good lunch. fresh fruit. cool. The fruit may be advantageously replaced by a salad. Brunak. of peas pudding spread between the slices. of bread may be eaten. ½ lb. and about ½ lb. or some harmless non-alcoholic drink. afterwards a glass of lemon water or bran tea. LUNCH. and should be lunch rather than dinner. Those engaged in hard physical work should make their chief meal about midday. and not too sweet cocoa may be taken. and a large mug of Brunak or cocoa satisfy them well. of the wholemeal bread. A basin of any kind of porridge with milk. or a cup of thin. of any raw fruit that is in season. 12 oz. salt. which is a pleasant change from fruit. and salad or fruit. If much mental strain has to be borne or business done. The best lunch of all will be found in Allinson wholemeal bread. Labouring men who wish to take something with them to work will find 12 oz. with a cup of fluid. and a ¼ lb. and mustard by those who still cling to condiments. or instead of cocoa they may have milk and water.The meal in the middle of the day must vary according to the work to be done after it. and one never feels so light after made dishes as after bread and fruit. or even plain vegetables.

and boiled in a saucepan. lastly. with a large cup of fluid. DINNERS. but if taken at night. which is soaked in hot water until soft. a very little sugar and spice are added as a flavouring. celery. A dinner may consist of many courses or different dishes. or other greenstuff. As dinner is the chief meal of the day it should consist of substantial food. some currants or raisins are then mixed with this. He who limits himself to two courses does well. of cheese. warmed and eaten. form another good meal. III. ½ lb. or an onion. but he who takes more than three courses lays up for himself stomach troubles or disorder of the system. A pleasing addition to this pudding is some finely chopped almonds. so that the stomach may have done its work before sleep comes on. and warmed up at midday. watercress. will last a man well until he gets home at night. or Brazil nuts. or it may be put in a pudding basin covered with a cloth. some raw fruit. It may be taken in the middle of the day by those who work hard. A person who makes his meal from one dish only is the wisest of all. at least five hours must elapse before going to bed. but the simpler the dishes and the less numerous the courses the better.or 3 oz. then crushed or crumbled. This is made from the wholemeal bread. of coarse oatmeal or crushed wheat made into porridge the day before. This mixture is then tied up in a pudding cloth and boiled. Or a boiled bread pudding may be taken to work. a little soaked sago stirred in. then good solid food must 202 . When only one course is had.

the simplest is that composed of potatoes baked. and the wholemeal bread. especially if peeled. Various dishes may be served for the dinner meal. and about the same quantity of ripe raw fruit. or a hard-boiled egg. some might like a salad instead of the fruit. The bread is best dry. steamed potatoes are next. This simple meal can be easily carried to work. batters. or a piece of cocoanut may be eaten with the bread in winter. such as 203 . some Spanish nuts. The plainest dinner any one can eat is that composed of Allinson wholemeal bread and raw fruit. a cup of Brunak. This wholesome fare can be varied in a variety of ways. of the wholemeal bread. whilst boiled ones. of cheese and an onion with their bread. milk and water. or lemon water. A few Brazil nuts. Wholemeal biscuits or Allinson rusks may be used instead of bread if one is on a walking tour. or even on ordinary occasions for a change. are not nearly so good. and their skins should always be eaten.be eaten. omelettes. should be drunk at the end of the meal. such as soups. or eczema. Of cooked dinners. but in summer they are best cool or cold. almonds. walnuts. Others not subject to piles. when two courses are the rule. the next best is when a thin scrape of butter is spread on it. sauce. may take 2 oz. or boiled in their skins. If hard physical work has to be done. cocoa. constipation. and others may prefer cold vegetables. steamed. a proportionately lighter quantity of each. eaten with another vegetable. A man in full work may eat from 12 to 16 oz. and it three different dishes are provided. pies. or on a journey. a moderate amount of each should be taken. cycling trip. and sweet courses. or boating excursion. Baked potatoes are the most wholesome. In winter these fluids might be taken warmed. Any seasonable vegetable may be steamed and eaten with the potatoes. savouries. &c..

Recipes for the sauces used with this course will be found in another part of the book. sago. and take the Allinson bread pudding or bread and fruit afterwards. baked apples. or onions. boiled and taken cool. sprouts. and the later it is eaten the less substantial it should be. cocoa. bran tea. parsnips. of Allinson wholemeal bread may be allowed with a poached or lightly boiled egg. or constipation must avoid this dinner as much as possible. sago. tapioca. caper. carrot. milk and water. or macaroni pudding with stewed fruit. This dinner may be varied by adding to it a poached. The fluid drunk may be Brunak. Those who are restless at night. or sleepless must not drink tea at this meal. onion. nervous. or boiled egg. or some kind of green food. or fruit. IV. turnip. As a second course. From 4 to 6 oz. they may be parsley. Persons troubled with piles. or brown gravy sauce. fried. cabbage. or macaroni. and when taken it should be cooked rather than raw. or Allinson bread pudding. or rice. varicocele. tomato. This meal must be taken at least three hours before retiring. or even plain water. Fruit in the evening is not considered good. It should always be a light one. If they do eat it they must be sure to eat the skins of the potatoes. Evening meal or tea meal should be the last meal at which solid food is eaten. tapioca.cauliflower. or stewed fresh fruit and bread may be eaten. Boiled celery will be found to be lighter on the 204 . beetroot. avoiding puddings of rice. varicose veins. broccoli. Heavy or hard work after tea is no excuse for a supper. EVENING MEAL. or boiled celery. a salad.

and poured over the cooked celery. or hard work done since the tea meal was taken. even if tea has been early. Boil the onion in as little water as possible and serve up with the liquor it is boiled in. Wheatmeal blancmange. fry them first until nicely brown. as it causes persons to rise frequently to empty the bladder. Those who want to rise early must make their last meal a light one. To prepare braised onions. made into sauce. When it is boiled. watercress. using butter or olive oil. then add a cupful of boiling water to the contents of the frying pan. Very little fluid should be taken last thing at night. and let cook for an hour. SUPPERS. radishes. No solid food must be eaten. Mustard and cress. and spring onions may be eaten if the evening meal is taken 4 or 5 hours before going to bed. the water that the celery is boiled in may be thickened with Allinson fine wheatmeal. cover with a plate. Those who are away from home all day. Those troubled with dreams or restlessness must do the same. V. or cold milk pudding may occasionally be eaten those who are costive will find a boiled onion or some braised onions very useful. but one easy of digestion and of great use to the sleepless. as little water as possible should be used. by this means we do not lose the valuable salts dissolved out of the food by boiling. and who take their food to their work may have some kind of milk pudding at this meal. This is not really a rich food. Hygienic livers will never take such meals. The most that should be 205 .stomach at this meal than the raw vegetable.

and in summer cool ones. and add sugar to taste. to this is added just enough sugar to take off the tartness. then cut in slices. When this is used as a drink 206 . 1 tablespoonful of milk must be added to each cup. and boil for 2 or 3 minutes to get the full flavor. Some peel the lemon first. DRINKS. cocoa. into a breakfast cup. teapot. —Mix 1 oz. or 1 or 2 teaspoonfuls of condensed milk and no extra sugar. lemon water. A little orange or lemon juice is a pleasant addition. VI. or it you have any left over from a previous meal it can be boiled up again and served as freshly made. or even boiled water. Can be made in a coffeepot. then strain and add hot milk and sugar to taste. BRUNAK. bran tea. In winter warm drinks may be taken. pour boiling water over the slices. mix it with sufficient water. such as Allinson’s. but never milk. grate in a little of the peel. May be stood on the hob to draw. or jug if preferred. and drink cool.consumed is a cup of Brunak. boiling water is then poured upon this and stirred. BRAN TEA. LEMON WATER is made by squeezing the juice of ½ a lemon into a tumbler of warm or cold water. COCOA. boil for ½ an hour.—Take 1-1/2 to 2 teaspoonfuls of Brunak for each large cupful required. strain. and 1 teaspoonful of sugar where sugar is used. —This is best made by putting a teaspoonful of any good cocoa. of bran with 1 pint of water.

add a little pepper and salt. Those who are at all constipated. stir in wholemeal flour and milk. but no extra sugar. —Allow 1 bar of Allinson’s chocolate for each cup of fluid. add a little boiling water. varicose veins. unless it is to make billstickers’ paste or some like stuff. this is how we make it. should never use white flour in cooking. Toothless children must not be given any food but milk and water until they cut at least two teeth. boil in a small quantity of water. CHOCOLATE. thin with hot water. and thus produce a sauce that helps down vegetables and potatoes. Hygienists and healthreformers should not permit white flour to enter their houses. In making ordinary white sauce or vegetable sauce. Pour the chocolate into cups. Every kind of cookery can be done with wholemeal flour. and they may all gain further good it they will use Allinson wholemeal flour in place of white for all cooking purposes. and stir until the chocolate is dissolved. WHOLEMEAL COOKERY Most of my readers have received great benefit from eating wholemeal bread instead of white. stir it round 207 . back pain. then add rest of fluid and boil 2 or 3 minutes. let it bubble and sputter. In making a brown sauce we put a little butter or olive oil in the frying-pan. Those who are inclined to stoutness should use wholemeal flour rather than white. a little milk and sugar may be added to it. or who suffer from piles. dredge in Allinson wholemeal flour.at breakfast or tea. put on the fire. &c.. put into a saucepan. Chop fine some onion or parsley. varicocele. Break the chocolate in bits. and add about 1 tablespoonful of fresh milk to each cup. The milk may be added to the chocolate whilst boiling. if desired.

under crusts.. eat with the usual vegetables. or other flavouring. Norfolk dumplings. the batter has formed a crust. milk.. pour over the fried vegetables as they lie in the dish. are best made from Allinson wholemeal. All kinds of pastry. and if much butter. and a little pepper with salt. Fry some potatoes. lard. pepper. next make a batter of Allinson wholemeal flour. We call it “batter. salt. pour some of the batter as above over them. milk. batter poured over. If we wish to make it very tasty we fry a finely chopped onion first and add that to it. until. vanilla. a little ketchup. bake in the oven from ½ an hour to 1 hour. in fact. and cause heartburn just as much as those made with white flour. All kinds of cold vegetables. White sweet sauce is made from wholemeal flour.with a knife until browned. pie-crusts. and tinned or fresh tomatoes will make it more savoury. Or chop fine cold vegetables of any kind. Yorkshire puddings. &c. porridge. then some onions. can go into this. and not at all harmful. and are more nourishing and healthy. SAVOURY DISHES MADE WITH BATTER. and such puddings can all be made with wholemeal flour.” and it can be used for savoury dishes as well as sweet ones. Tomatoes may be wiped. or dripping is used they will lie just as heavy. and bake. 208 . fry onions and add to them. put in a pie-dish. cold soup. batter puddings. and are very tasty this way. and do not lie so heavy as those made from white flour. &c. and then baked. and a little cinnamon. sugar. put them in layers in a pie-dish. There is a substitute for pie-crusts that is very tasty. put in a pie-dish. add boiling water. cloves. Pancakes can be made from wholemeal flour just as well as from white. lemon juice. 1 or 2 eggs. and you then have a nice brown sauce for many dishes.

STEWED FRUIT PUDDING. Then fill the dish with hot stewed fruit of any kind. or other ripe fruit in a jar.Butter adds to the flavour of these dishes. and bake in the oven. and other like 209 . SUBSTANTIAL BREAD PUDDINGS. and may be eaten with stewed fresh fruit. pour into a pie-dish. having first cut off the hard crusts. milk. Rusks. add to this soaked currants. and at once cover it with a layer of bread. and their children cannot have a better meal to take to school. raspberries. Stew ripe cherries. currants. then break fine in a pie-dish. cheesecakes. but does not make them more wholesome or more nourishing. Serve with white sauce or eat with stewed fresh fruit. Cut Allinson wholemeal bread into slices a little over a ¼ of an inch thick. Prunes can be treated the same way. chopped nuts or almonds. raisins. biscuits. allowed to go cold and set. Or tie the whole up in a pudding-cloth and boil. line a pie-dish with these. Turn out when cold on to a flat dish. a beaten-up egg. gently pressed on the hot fruit. or the batter can be cooked in the saucepan. and a little sugar and cinnamon. laborers can take them to their work for dinner. Soak crusts or slices of Allinson bread in hot water. poured into a mould. then it forms wholemeal blancmange. 1 or 2 eggs together. plums. Mix Allinson wholemeal flour. These puddings can be eaten hot or cold. gooseberries. and it is ready for use. and milk. SWEET BATTER. pour over it a white sauce. with sugar and spice. bake. and serve. damsons. pour into the batter named above. and this is a good substitute for a fruit pie. buns.

pour in a cupful of the “Sweet Batter. turn the batter into it. 1. Wash and cut up the cauliflower. ½ small cauliflower. cook till tender with the milk and water.articles as Madeira cake. ¼ pint milk.” and you get a thick. then add plenty of hot water. with pepper and salt to taste.. add butter and seasoning. 1 egg. WHOLEMEAL SOUP. ½ pint milk and water. pound cake. stew in a little water until thoroughly done. Eat with vegetables. To make it more savory. wholemeal. butter a flat tin or a small pie-dish. 1 even dessertspoonful of wheatmeal. No. fry your vegetables before making into soup. WHOLEMEAL BATTER. CAULIFLOWER SOUP. smooth the meal with a little water. wedding cake. Make a batter of the ingredients. pepper and salt to taste. can all be made of wholemeal flour. &c. small piece of butter. A MONTH’S MENUS FOR ONE PERSON. and a ¼ of an hour before serving. 2 oz. 1 ditto cornflour. sugar and vanilla to 210 . 1 teaspoonful of fine wholemeal. 1 gill of milk. nourishing soup. seasoning to taste. and bake it from 20 to 30 minutes. thicken the soup with it. Chop fine any kinds of greens or vegetables. boil up for a minute and serve. BLANCMANGE.

until tender. and turn out when cold. season. season with pepper and salt. and a small bit of butter. thicken with the cornflour. and cut up small the vegetables. ¼ lb. ARTICHOKE SOUP. WHEATMEAL PUDDING. return to saucepan. 1 tablespoonful sultanas washed and picked. FLAGOLETS. potatoes. Cook the flagolets till tender. add flavouring. Smooth the meal and cornflour with a little of the milk. stirring all the time. ½ gill of milk. of oiled butter. and bake the pudding about ½ hour. previously smoothed with a spoonful of water. 1 teaspoonful of finely chopped parsley. Make it as follows. ¾ pint milk and water (equal parts). pepper and salt. ¼ oz. Boil up the milk. Peel. and mix with the parsley before serving. artichokes. pepper and salt to taste. Beat up the egg and mix well all ingredients. 1 gill of milk. No. wash. stir in the mixture. of fine wheatmeal.taste. bring the rest to the boil. 2. a little grated lemon peel. and cook them in the milk and water. let it all simmer for 5 to 8 minutes. 1 teaspoonful of cornflour. of flagolets. Pour into a wetted mould. add butter and seasoning. ¼ lb. butter. 1 egg. boil up. 211 . Rub them through a sieve. sugar to taste. butter a small pie-dish. boil up and serve. 2 oz. ½ oz. 3 oz. and serve with the sauce. ¼ pint parsley sauce.

1 oz. rub them through a sieve. 1 egg.No. Put the tapioca into a small pie-dish. dip in egg and breadcrumb. boil up and serve. Eat with or without stewed fruit. a little butter. and pepper and salt to taste. some breadcrumbs. of picked and washed Egyptian lentils. 2 oz. they should be a thick purée. Season to taste. small tapioca. and 1 small onion cut up small. 1 small finely chopped and fried onion. Pour the milk over the soaked tapioca. and form into 1 or 2 cakes. pour off any which has not been absorbed. TAPIOCA PUDDING. 212 . seasoning to taste. sugar to taste. add the vermicelli. 1 dessertspoonful of cold boiled vermicelli. CARROT SOUP. and fry in vege-butter. ½ pint of milk. 1 carrot. 4. or butter. CLEAR SOUP (Julienne). when cooked. adding a little water if necessary. Serve with potatoes and green vegetables. 1 potato. Stew the lentils with the onion in just enough water to cover them. No. Cook the vegetables in the water till quite tender. let it soak in a very little water for half an hour. LENTIL CAKES. add seasoning and butter. and bake it in the oven until thoroughly cooked. 1 pint of water. return to saucepan. 3.

add butter and seasoning and serve. a teaspoonful of grated onion. ½ gill milk. and steam the haggis 1-1/2 hours. let it simmer for 10 minutes. a pinch of herbs. No. a scanty ½ pint of milk. Serve with vegetables. ¼ oz. 213 . 1 small finely chopped and fried onion. Turn the mixture into a small greased basin. HAGGIS. pepper and salt to taste. of wheatmeal. 2 tablespoonfuls of tinned tomatoes. 1 oz. 2 oz. turn the mixture into a small pie-dish. Boil the tomatoes with the onion and water for 5 to 10 minutes. return to the saucepan. let the soup cook until the vermicelli is soft. then add sugar and flavouring and the ½ egg well beaten. of rolled oatmeal. 1 tablespoonful dried Julienne (vegetables). MACARONI WITH CHEESE. a teaspoonful of vermicelli. mix it with the milk. 1 oz. ½ pint of water. Cook the Julienne in the stock until tender. CLEAR TOMATO SOUP. a little butter. and serve. Boil the milk. of oiled butter. season and sprinkle in the vermicelli. 1 egg.¾ pint vegetable stock. GROUND RICE PUDDING. pepper and salt to taste. sugar and flavouring to taste. ½ egg. 5. or 1 fairsized fresh one. then drain all the liquid. stir the ground rice into it. and bake in the oven until a golden colour. of ground rice. pepper and salt to taste. and add the other ingredients. Beat up the egg.

Boil the macaroni in as much water as it will absorb (about ½ pint). of desiccated cocoanut. sprinkle with pepper and salt. seasoning to taste. pepper and salt to taste. 1 egg. and bake them from 15 to 25 minutes. Spread the rice on a flat dish. of meal. ¼ oz. LENTIL SOUP. 1 large tomato or two small ones. then rub them through a sieve. It will take 20 minutes. a few spoonfuls of water in the dish. 6. and meal. of butter. 1 pint of water. Return to the saucepan. WHEATMEAL BATTER. of onion chopped fine. and bake the batter in a small buttered pie-dish. sugar to taste. Cook the vegetables and lentils in the water until quite tender. add the other ingredients. 2 oz. place a little bit of butter on each. boil up. Meanwhile place the tomatoes in a small dish. and serve with sippets of toast. each of carrots and turnips cut up small. ½ oz. 2 oz. 1 oz. ½ oz. pepper and salt to taste. ½ pint water.2 oz. milk. of Egyptian lentils. of macaroni or Spaghetti. Season to taste. When tender serve with grated cheese and vegetables. ¼ lb. 2 oz. of butter. ¼ oz. RICE AND TOMATOES. of oiled butter. No. place 214 . 1 gill of milk. add butter and seasoning. let it simmer until the water is absorbed and the rice fairly tender. a little grated cheese. Make a batter of the egg. rice. Set the rice over the fire with the water (cold) and the butter and seasoning.

(See “Sauces. 2 medium-sized cooking apples. 1 oz. mix in the parsley. ½ lb. CAULIFLOWER AU GRATIN. 1 dessertspoonful of sago. dust with pepper and salt. a teaspoonful of chopped parsley. 1 small cauliflower. and bake the cauliflower until golden brown. Boil the cauliflower until tender. 1 small onion. Pare. ½ oz. of grated cheese. add the butter and seasoning.the tomatoes in the middle. sugar and flavouring to taste. Boil the sago and wheatmeal in the milk until the sago is well swelled out. pour the mixture into a little pie-dish. a little piece of butter. wash. and bake the pudding until a golden colour. 1 tablespoonful of breadcrumbs. and serve. Flavour to taste. No. POTATO SOUP. boil up. and cook them in the water till quite tender. Some paste for short crust. core. Peel. sprinkle over the cheese and breadcrumbs. pepper and salt to taste. and cut up small the vegetables. of potatoes. cut it up and arrange it in a small piedish. Rub the mixture through a sieve. pour the juice over. Serve with white sauce. 7. WHEATMEAL AND SAGO PUDDING. a piece of celery. sugar and cinnamon or lemon peel to taste. and cut up the 215 . 1 pint of water. place the butter in little bits over the top. 1 ditto of wheatmeal. pepper and salt. and serve. of butter.”) APPLE PIE. ½ pint milk.

Bring the milk to the boil. ¼ pint milk. add the sugar and any kind of flavouring. of butter. and onion. of rice. RICE PUDDING. 1 oz. Boil with the water until tender. return the soup to the saucepan. and cut up the celery. Beat up the egg and mix with the sweet corn. Cover with paste. and bake the tart until a light brown. add sugar and cinnamon to taste. turn the sweet corn mixture on to the paste. ½ pint of milk. and bake the pudding till the rice is tender. Peel. pepper and salt to taste. Rub the vegetables through a sieve. some paste for crust. then let cook gently for another ¼ hour in a cooler part of the oven. 1 small onion chopped fine. 2 medium-sized potatoes. pour it over the rice. and bake in a fairly quick oven until brown. ¾ pint water. pepper and salt to taste. and a little water. No. boil up and serve.apples. season to taste. ¼ oz. 1 piece of celery. and cut up the potatoes. Roll out the paste and line a plate with it. wash. 1 egg. and fried a nice brown in butter or vege-butter. 216 . Serve with brown sauce or tomato sauce. sugar and flavouring to taste. and fill a small pie-dish with them. 8. Wash the rice and put it into a pie-dish. POTATO SOUP (2). add seasoning. 2 tablespoonfuls of tinned sweet corn. milk. SWEET CORN TART.

¼ oz. 1 teaspoonful of sago. 217 . they should be soaked over night. grated cheese. put all in a pie-dish. previously washed and cut up. then add the cheese. 2 oz.No. 1 dessertspoonful of rice. VEGETABLE PIE. Add enough water for gravy. pepper and salt to taste. Chop fine the onion and fry it. adding seasoning to taste. ¾ pint water. butter. butter. and let the soup boil up until the cheese is dissolved. 10. each of potato. of butter. a small onion. carrot. turnip. ½ oz. after removing the brown outer skin. tomato (or any other vegetable in season). Stew some Californian plums in enough water to cover them well. 1 oz. celery. and serve separately. 9. STEWED PRUNES AND GRATED COCOANUT. No. and sprinkle in the sago. Boil all the vegetables. in ½ pint of water. Cover with short crust. When they are quite tender. Cook the rice in the milk and water until tender. RICE CHEESE SOUP. ASPARAGUS SOUP. If possible. and seasoning. and bake in a moderately hot oven. seasoning to taste. ¼ pint milk. Grate some fresh cocoanut.

1 gill of milk. of butter. ½ oz. boil up. 1 teacupful of tinned tomatoes. 8 or 10 well-cooked Californian plums. 1 teaspoonful of cornflour. 1 level dessertspoonful of cornflour. or 6 oz. TOMATO SOUP. with a little of the juice. 2 oz. 2 oz. Make a batter of the milk. 1 teaspoonful capers chopped small. serve with sippets of toast. MACARONI WITH CAPER SAUCE. and bake until a nice brown. then add the capers and vinegar. and a little butter. When cooked 15 minutes rub the vegetables through a sieve. and the cornflour smoothed in the milk. and add a little piece of butter. enough of the caper vinegar to taste. and egg. thicken with the cornflour smoothed with a spoonful of water. 11. PRUNE BATTER. and stir it in. of fine wheatmeal. ¼ pint white sauce (see “Sauces”). and 1 egg. Boil the asparagus in the water till tender. macaroni. and cook the tomatoes and onion in enough water to make ½ pint of soup. Make the white sauce. meal. 218 . No. pour the batter over. boil up and serve. ¼ pint milk. ¼ oz. pepper and salt to taste. oil the butter. Serve with vegetables. Chop the onion up fine. of fresh ones. pepper and salt to taste. add the seasoning.½ dozen sticks of asparagus. Boil the macaroni in ½ pint of water until tender. 1 small onion. ½ pint water. of butter. return to the saucepan. Place the prunes in a little pie-dish.

return soup to the saucepan. half an egg beaten up. rub all through a sieve. of semolina. and bake until a golden colour. Bake them from 15 to 20 minutes. No. a pinch of nutmeg. ¼ lb. One slice of Wholemeal bread. place the mushrooms in the middle.BREAD STEAK. Boil the semolina in the milk until well thickened. pepper and salt. a little milk. 1 oz. 1 slice of Allinson bread. then in egg. ½ pint of milk. pour the mixture into a little pie-dish. Boil the bread in ¾ pint of water and milk in equal parts. a little butter and seasoning. and serve. pepper and salt to taste. a little piece of butter. 219 . When the bread is quite tender. and serve. fry the bread and onion a nice brown. adding the onion and seasoning. RICE AND MUSHROOMS. Cook the rice in ½ pint of water. spread the rice on a flat dish. a small finely chopped onion. sprinkle with seasoning and serve with potato and greens. 12.” Peel and wash the mushrooms. melt the butter in a frying pan. BREAD SOUP. ¼ lb. add sugar and flavouring. sugar and vanilla to taste. as directed in recipe for “Rice. of rice. place them in a flat tin with a few spoonfuls of water. a dusting of pepper and salt and a bit of butter on each. pour over the gravy. of mushrooms. boil up. 1 small finely chopped onion fried brown. Dip the bread in milk. SEMOLINA PUDDING.

¼ oz. rub the vegetables through a sieve. ½ oz. and squeeze the surplus out with a spoon. 1 small Spanish onion. of butter. mix it 220 . of macaroni. 2 oz. 1 oz. 13. 1 well-beaten egg. pour the mixture into a buttered pie-dish. a little milk. sugar to taste. sweet almonds chopped fine. 3 oz. ONION SOUP. 1 medium-sized potato.BREAD PUDDING. of sago. Soak the sago over the fire in a little water. Mix all the ingredients together. 1 oz. ½ teacupful tinned tomatoes. Soak the bread in milk. 1-1/2 gills of water. pepper and salt and a pinch of mixed herbs. add the butter oiled. add the butter and seasoning. When tender. when almost tender drain off any water that is not absorbed. of bread. ½ saltspoonful of cinnamon. STEAMED PUDDING. Cut up the vegetables and cook them in ½ pint of water. a little milk. cinnamon and sugar to taste. a little grated cheese. and serve with grated cheese and vegetables. wheatmeal. of butter. adding a little herbs. sultanas. ½ doz. return the soup to the saucepan. 1 oz. Cook the rice in the water and tomatoes until tender. of oiled butter. and serve. ½ oz. 1 egg. MACARONI AND TOMATOES. 2 oz. add seasoning. and bake the pudding from 30 to 45 minutes. No. sultanas.

spread them with jam. and steam the pudding for an hour. Form into 2 or 3 little cakes. and bake them a golden brown. or vege-butter. seasoning to taste. Let it cook for 2 to 3 minutes. 1 oz. 2 sponge cakes. add the butter. 1 gill of water. No. the egg. a few ratafias. and thicken the soup. smooth the meal with a little milk. a teaspoonful of fine meal. Boil the green peas in ½ pint of water. Cut the sponge cakes in half. let it all soak for half an hour. ½ oz. if the mixture is too moist. take out the mint. TRIFLE. GREEN PEA SOUP. 2 ozs. place little bits of butter on each. of chopped almond. a little butter. When the peas are tender. tie with a cloth. Pour the custard over. a little milk. 221 . ½ teacupful green peas. sprinkling crumbled ratafias and the almonds between the pieces of cake. Then add seasoning. a little jam. pepper and salt to taste. pour the mixture into a soup-or small basin. of grated cheese. ¼ oz. and serve. 14. of butter. Boil the vermicelli in the water until tender and all the water absorbed. 1 spray of mint. and serve.with the other ingredients. and a few breadcrumbs. of vermicelli. 1 egg well beaten. Serve with white sauce. 1 gill of custard. the cheese. VERMICELLI RISSOLES. adding seasoning and the mint. arranging them in a little pie-dish. a few breadcrumbs.

Soak the peas in water overnight. fill the core with 1 or 2 stoned dates. boil up. 3 oz.No. Return to the saucepan. and cook them with the vegetables till quite tender. ½ lb. Arrange the potatoes. and bake it in the oven in a dish or tin with a few spoonfuls of water until well done. and a little water if necessary. onions. and serve with sippets of toast. BAKED APPLES AND WHITE SAUCE. Then rub all through a sieve. Spanish onion peeled and sliced. Wash and core a good-sized apple. No. and sprinkle pepper and salt between the vegetables. adding a little hot water if needed. SPLIT PEA SOUP. of split peas cooked overnight. ½ oz. Serve with sauce. HOT-POT. of potatoes cut into pieces. and scatter them over the top. pepper and salt to taste. ½ teacupful tomatoes. seasoning to taste. LEEK SOUP. 3 oz. after picking them over and washing them. Set them over the fire in the morning. of butter. add pepper and salt. 15. 222 . a slice of Spanish onion chopped up. 2 oz. and tomatoes in layers in a small piedish. Fill the dish with boiling water. 16. Cut the butter in little bits. a piece of celery. potatoes. and boil the hot-pot for 1 to 11/2 hours.

Proceed as in savoury custard. Bring the milk to the boil. of grated cheese. No. ½ pint water. of half cornflour and fine wheatmeal. boil up. TURNIP SOUP. 17. potatoes. Rub them through a sieve. Return to the saucepan. 1 teaspoonful N. 1 oz. butter. a pinch of nutmeg. sugar and vanilla essence to taste. add butter and seasoning. cocoa. and cut up the vegetables. add the milk. Stir the mixture into the boiling milk. return the mixture to the saucepan. ¼ lb. and cut up the leek and potatoes. Pour into a wetted mould. wash. of potato. 1 egg. and cook them till tender in the water.F. and allow to get cold. ¼ lb. turnip. pepper and salt to taste. 1 gill of milk. and wheatmeal. and smooth them with a little water. CHOCOLATE BLANCMANGE. Peel. Turn out. 1 oz. mix cocoa. SAVOURY CUSTARD. 1-1/2 gills of milk. sweeten and flavour. flour. and serve with potatoes and greens. ¼ oz. keep stirring. ½ pint water. ½ pint of milk. and cook them in the water until tender. a little butter and seasoning. boil up. of butter. and serve. peel. and serve. and 2 oz. Then rub the vegetables through a sieve. a small onion. 223 . Wash. and serve. pepper and salt to taste. and seasoning. and allow to cook 5 minutes. POTATO BATTER.1 leek.

pour the mixture in a little piedish. or butter. and fry them a 224 . seasoning and sugar to taste. turn out when cold. Peel and cut up the apple. thicken the soup with the cornflour. Take out the rind. and serve. and serve. and some vege-butter. and egg. add the syrup and lemon juice. seasoning. of grated cheese. return to the saucepan. 1 large tablespoonful of golden syrup. Roll in wheatmeal. 18. 1 egg. of vege-butter. ½ pint of water. of tapioca. 1 oz. RICE CHEESECAKES. a little butter. 2 oz. 1 large cooking apple. Rub the mixture through a sieve. LEMON MOULD. and form the mixture into small cakes. seasoning and sugar. in the water. 1 egg. wheatmeal. No. APPLE SOUP. Fry the potatoes in the butter. add the butter. 6 oz. a pinch of nutmeg. 2 oz. rice. and cheese with the rice. 1 oz. 1 oz. juice and rind of ¼ lemon. make a batter of the milk.1 gill of milk. mix the egg—well beaten—seasoning. Boil the tapioca until quite tender. meal. 1 gill water. 1 small finely chopped onion. mix well. a little wheatmeal. 1 teaspoonful of cornflour. cold boiled potatoes. with the Lemon rind. add seasoning. and cook with the onion in the water till quite tender. pour the mixture into a wetted mould. and bake the savoury for half an hour. mix it with the potatoes. Cook the rice in the water until quite dry and soft. ½ pint of water.

golden brown. sugar and flavouring to taste. macaroni. stew gently with a little water. ½ lb. turn the mixture into a small pie-dish. sugar to taste. 1 potato. 19. and place the pieces on the mixture. and cook them in ½ pint of water till tender. Serve with vegetables and brown sauce. Spanish onions. add the butter. boil up. Wash the plums and put them in a small piedish. pepper and salt. Cut into little pieces and place in a little pie-dish. ½ stick celery. quarter the egg. add sugar and 225 . ¼ lb. MACARONI PUDDING. season with pepper and salt. and cut up the vegetables. well beaten. CELERY SOUP. Peel and cut up the apples and onion. PLUM PIE. pour ½ teacupful of water over them. and serve. butter. return to the saucepan. APPLE AND ONION PIE. cover the plums with a short crust. carefully with it. cover with a crust. ½ small onion. 2 oz. ripe plums. season and add the butter. and bake the pie ½ hour. some paste. add sugar. Boil the macaroni in water until tender. 1 hardboiled egg. peel. ¼ oz. beat the milk. 6 eggs. Rub through a sieve. When nearly tender. No. and bake the pie a golden brown. apples. a little butter. ½ pint milk. pepper and salt to taste. 6 oz. Wash. add the egg. some paste for a short crust.

1 teacupful of breadcrumbs. seasoning to taste. When all is tender. Cook the rolled wheat in the milk for fifteen minutes. butter. onion. and bake until set. pour the custard over the macaroni. SAUSAGES. ½ saltspoonful of herbs. and bake in the oven until golden brown. ½ small onion cut up small. and serve. sugar to taste. Oil the butter and mix it with the breadcrumbs. ½ oz. 1 egg well beaten. Cook all the vegetables until tender. and seasoning. Pour the mixture into a small pie-dish. ROLLED WHEAT PUDDING. No. add the butter. celery. adding water as it boils away. No. Serve with stewed fruit. 2 oz. 21. 1 tablespoonful of currants and sultanas mixed. and let simmer another 15 minutes. egg. ½ pint milk. rub the vegetables through a sieve. 1 oz. and fry them brown in a little vege-butter. Make the mixture into sausages. 226 . carrot. 2 oz.flavouring. rolled wheat. of butter beans soaked overnight in 1 pint of water. 20. herbs. roll them into a little breadcrumb. ½ oz. BUTTER BEAN SOUP. boil up the soup. season with pepper and salt. then add the fruit. ½ small onion chopped fine. butter. 2 oz. return to the saucepan.

1 gill milk. Simmer gently for 10 minutes. and seasoning. VEGETABLE PIE. add ½ gill of milk. Pour the mixture into a small pie-dish. Return the mixture to the saucepan. wash. 1 small onion. a little vanilla. 1 oz. sorrel. Break up the toast. potatoes. 227 . well-beaten.FRENCH SOUP. cocoa. cut up the tomato and mix it in. sugar. 1 good handful of sorrel washed and chopped fine. 1 slice of dry toast. butter. a little butter. ½ pint milk. and set all the ingredients over the fire. and 1 egg. ¾ pint of water. some paste for crust. pepper and salt. butter. cocoa. and serve. let it cool a little. season and add the butter. cover with paste. and serve. mix in the egg. SORREL SOUP. when tender. and cut up the potatoes and onion. ground rice.F. peeled and cut in pieces. CHOCOLATE PUDDING. ½ oz. ½ oz. 22. 1 small onion chopped fine. and rub through a sieve. ½ pint water. ½ Spanish onion chopped up. and bake for 20 to 30 minutes. 1 teaspoonful N. pepper and salt to taste. and vanilla. No. pepper and salt. of cheese shredded fine. ½ lb. a little milk. Stew the potatoes and onion in a little water. sugar to taste. Peel. place the vegetables in a small pie-dish. cook till the onion is tender. 1 potato. boil in the water till tender. and bake ½ hour or until golden brown. Boil the rice in the milk for 5 minutes. add the milk. 1 tomato.

pepper and salt. which shows that the custard is thickening. keep stirring until the spoon gets coated. and 1 gill of milk. 1 teaspoonful finely chopped parsley. mix in the other ingredients. ½ small grated onion. egg. Add the butter and seasoning. a little butter. pepper and salt. pour the mixture into a buttered pie-dish. Cook the green peas and spring onions in ½ pint of water until quite tender. Remove the saucepan from the fire immediately. fine wheatmeal. Any kind of stewed fruit. and boil the soup for a minute or two before serving. sugar and vanilla to taste. When cold. and 1 egg.SAVOURY BATTER. 1 gill of milk. STEWED FRUIT AND CUSTARD. Then cool it. 1 egg. and continue stirring the custard until it is well thickened. serve with stewed fruit. pour the mixture into a small jug. 2 oz. place this in a saucepan of fastboiling water. MUSHROOM TARTLETS. Heat the milk. 228 . ½ teacupful green peas. and stir the milk into it gradually. butter. Make a batter of the meal. and milk. placing the jug in cold water. No. GREEN PEA SOUP. Custard: 1 gill of milk. 23. ¼ oz. 1 or 2 finely chopped spring onions. a dessertspoonful of meal. beat up the egg. thicken the soup with the meal (which should be smoothed with the milk). and bake the batter ½ hour.

sugar to taste. and chopped fine. Add seasoning. and serve with sippets of toast. seasoning to taste. vermicelli. mushrooms cut up small. cooked and cold. Stew the mushrooms in the butter.¼ lb. and the meal smoothed in a little milk. and cook the vegetables for 10 minutes. Soak the beans in butter over night. 1 oz. of butter. When they are cooked mix them well with the vermicelli. 24. BUTTER BEANS RISSOLES. Serve with vegetables. fry 229 . Serve with sweet sauce. a pinch of herbs. cored. pepper and salt. ½ small onion chopped fine. ½ oz. after having dried them and cut into pieces. 1 dessertspoonful of fine wheatmeal. cover and steam for 1 hour. 1 small apple. butter beans. 1 egg well beaten. pepper and salt. No. ½ oz. butter. ½ oz. 2 oz. ½ small onion chopped fine. oiled butter. MUSHROOM SOUP. add ½ pint of water. Mix all the ingredients. mushrooms. a little milk. Stew the mushrooms and onions together in the butter until well cooked. ½ oz. of butter. and bake the tartlets until golden brown. EVE PUDDING. 1 tablespoonful of cold mashed potatoes. sultanas. ½ oz. the juice and rind of a small half-lemon. and a few finely chopped almonds. peeled. Let the soup thicken and boil up. citron peel chopped fine. a little paste for short crust. Line a couple of patty pans with the paste. ½ oz. pour the mixture into a small buttered basin. 2 oz. 1 teacupful of breadcrumbs.

flavour with nutmeg. let cook for a minute. Make ¾ pint of clear soup. 1 egg well beaten. 1 teaspoonful of fine wheatmeal. 230 . 1 well-beaten egg. ½ teacupful of breadcrumbs. Serve with vegetables. and bake the custard in a moderate oven until set. and bake in the oven until a nice brown. add the milk and smooth the meal with it. and proceed for dumplings as follows: 1 egg. roll them in a little wheatmeal. pour the mixture into a small buttered pie-dish. mashed potatoes. place them on a buttered tin. herbs. 1 tablespoonful of milk. BAKED CUSTARD. RATAFIA CUSTARD. and mix with the fried onion. CLEAR SOUP WITH DROPPED DUMPLINGS. Beat up the egg. Boil the beans in as much water as they absorb until quite tender.the onion in the butter. and serve. SAVOURY SAUSAGES. and seasoning. Gradually drop the mixture into the boiling soup. Then pass them through a nut-mill or mash them up. adding seasoning. ½ pint hot milk. 25. and bake them a nice brown in the oven. No. form into little rissoles. sugar and flavouring to taste. 1 oz. Mix the ingredients. ratafia broken up. place a few bits of butter on the top. Serve with vegetables and sauce. ½ teacupful cold lentil purée 1 small finely chopped onion tried brown. roll in breadcrumbs. Form into sausages. Mix the ingredients.

sweeten and flavour to taste. a pinch of herbs. Cut up the vegetables. potato. No. cook them until tender. ½ lb. a little milk. mix it with the milk. 1 egg. FRUIT TART. a little sugar and flavouring. Butter a flat tin and sprinkle with breadcrumbs. Boil up and serve. 2 oz. ¼ oz. ½ oz. then rub through a sieve. GROUND RICE CUTLETS. pour the custard into a small pie-dish. and bake until set. 27. then fill with any kind of stewed fruit. spread the mixture on the tin. Boil the ground rice in the milk until stiff. 1 egg. ½ pint milk. and the other ingredients. add butter and seasoning. PARSNIP SOUP. and as much milk as needed to make up the quantity of soup. 231 . 26. sprinkle well with fine breadcrumbs. dish up. well beaten. ½ small onion. add the egg. butter. ¼ lb. Line a couple of patty pans with paste for short crust. seasoning. No. Beat the egg. parsnip. and breadcrumbs. and serve with vegetables and tomato sauce.½ pint hot milk. and finish baking. a little nutmeg. Cut into pieces. Partly bake. grated cheese. pepper and salt. ground rice. return the mixture into a saucepan. and bake until golden brown. Serve hot or cold. scatter bits of butter on the top.

and mash the chestnuts. MACARONI SAVOURY. 28. a very small piece of mace. Bring the milk and water to the boil with the mace. No. ½ oz. Peel. ¼ oz. ¼ oz. add sugar and cinnamon. and serve. pepper and salt to taste. boil up. of cold boiled macaroni cut small. and some paste as for a short crust. 1 oz. thicken with the semolina. Line a pudding basin with paste. and the butter. ½ small grated onion. and meal. fine wheatmeal. grated cheese. ½ oz. and the butter. ½ oz. semolina. butter. season to taste. Make a batter with the milk. Boil. butter. cover with paste. 1 egg. ½ lb. remove the mace. 1 gill water. grated cheese. SEMOLINA SOUP. 1 gill milk. turn the mixture into a small pie-dish. 2 oz. 232 . chestnuts. cheese. ½ lb. mix together with the macaroni. apples. core. bind the soup with the cornflour. ½ pint of water. pepper and salt to taste. 1 teaspoonful of cornflour. butter. milk. previously oiled. 1 saltspoonful of cinnamon. When it has boiled up. and out up the apples. and seasoning. fill the basin with the apples.CHESTNUT SOUP. and serve. peel. cook gently for 10 minutes. ½ oz. seasoning to taste. ¼ pint milk. and set them over the fire with the onion. sugar to taste. and steam the pudding for 1 to 11/2 hours. and bake until a golden brown. add cheese. butter. egg. ½ gill of milk. APPLE PUDDING.

seasoning to taste. a pinch of herbs. and butter. 1 saltspoonful of curry. let get cold. juice of ½ a lemon. curry. cold boiled macaroni. gooseberries. SWEET CORN AND TOMATOES. Add the herbs. halt a small grated onion. breadcrumbs. 29. Cook the goose-berries in ½ gill of water. PUMPKIN TART. Serve with vegetables. onion. add sugar to taste. seasoning. or vege-butter. ¼ oz. Line a plate 233 . dip in egg and breadcrumb. Stew together. butter. add the butter. GOOSEBERRY POOL. finely chopped onion. pepper and salt. 1 tablespoonful of cream. No. Serve with rusks. Beat the egg well. 1 teacupful of sweet corn. 1 pint milk and water (equal parts). salt to taste. and mix the gooseberries with the cream. and fry a nice brown. ½ oz. and seasoning in the milk and water. rub the fruit through a sieve. 1 oz.MACARONI CUTLETS. ¾ lb. when soft enough to pulp. sugar to taste. CURRY RICE SOUP. rice. and serve with baked potatoes. until the rice is quite tender. sugar to taste. Cook the rice with the onion. 1 oz. and as much breadcrumb as needed to keep the mixture together. some paste for short crust. and serve. Shape into cutlets. and mix it with the macaroni cut in small pieces. 6 oz. pumpkin. 1 egg. 2 oz. butter. ½ teacupful tinned tomatoes.

Cut the celery into pieces. pepper and salt. 1 gill of milk. boil it up for a few minutes before serving. Rub them through a sieve. drop the batter by spoonfuls into the boiling fat. smooth the meal with part of the milk. adding seasoning to taste. ½ stick celery. 1 gill of milk. 3 bananas. well beaten. ½ gill milk. and bake the tart until the crust is done. fry a golden brown. return to the saucepan. a little Lemon juice. make a batter with the milk. and cover the paste. rub it through a sieve. and the lemon juice. stew the pumpkin. mix the beet with it.with paste. BANANA PUDDING. 1 dessertspoonful of meal. and serve the fritters with vegetables and brown sauce. Add sugar and Lemon juice. pepper and salt. Let some butter or oil boil in the frying-pan. meal. add the egg. let it cook until quite tender. a teaspoonful of lemon juice. cut into dice. Meanwhile. CELERY SOUP. 1 egg. BEETROOT FRITTERS. a little piece of butter. Peel and slice the bananas. and egg. No. 2 tablespoonfuls of meal. add pepper and salt to taste. which should have been previously brushed over with white of egg. pour the mixture 234 . with a little water until tender. 30. add the rest and thicken the soup. 1 small beet. and cook in the milk until they will mash up well. set it over the fire with 4 pint of water. Cut the beetroot into small dice. 1 egg.

a teaspoonful of curry powder. Grate the chocolate. Cut some slices of rich cheese and place them between some slices of wholemeal bread and butter. sift with powdered sugar and serve. and a tablespoonful of fine breadcrumbs. then put any kind of jam between the slices. 2 bars of good chocolate. slit the latter and remove it when the cream is whipped firmly. If desired sweeter add a little sugar to the cream. CREAM CHEESE SANDWICHES. make into sandwiches. CURRY SANDWICHES. Mix the chocolate with the cream and spread the mixture on thin slices of bread. a piece of butter the size of an egg. like sandwiches. DEVONSHIRE SANDWICHES. long. ¼ pint cream. whip the cream. SANDWICHES CHEESE SANDWICHES. and bake in a moderate oven until the custard is set. and when the bread is toasted serve on a napkin. Pound to a smooth paste and moisten with a little tarragon vinegar.into a small pie-dish. Spread some thin brown bread thickly with cream cheese. Put them on a plate in the oven. Pound together the yolks of 8 hard-boiled eggs. 235 . adding a piece of vanilla ½ in. a little salt. CHOCOLATE SANDWICHES.

after having removed the seeds.Cut some slices of new bread into squares. Skin and slice the tomatoes. set the saucepan aside and allow the tomatoes to cool. pour the gravy from it round the dish. Put a little bit of butter on each slice. make into sandwiches in the usual way. ¼ lb. Beat up the eggs. and serve on hot buttered toast. Cut in slices 1 or 2 ripe red tomatoes. then turn it out and let it get cold. sprinkle with fine breadcrumbs seasoned with pepper and salt. and let them simmer for 10 minutes. tomatoes. EGG AND TOMATO SANDWICHES. 2 eggs. TOMATOES ON TOAST. A few drops of lemon juice are an improvement. ½ oz. mashing them well with a wooden spoon. spread each piece with golden syrup and over this with clotted cream. pepper and salt. add the tomatoes and pepper and salt to taste. Arrange in a single layer in a baking tin. bake 15 minutes. melt the butter in a saucepan. butter. mix them with the tomatoes and stir the mixture well over the fire until it is well set. 236 .

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