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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

189

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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2 1600 13.7 1620 24.3 1760 1670 1795 BISCUITS.7 1800 1835 BREAD.7 1515 7.5 1300 9.5 1695 14. Fruit “ Gingerbread “ Sponge 5.7 1140 9.0 465 --1815 --1675 9.9 5.6 ----2. average Water 10.8 6.9 1205 10.2 1665 10. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.3 1160 9. Cake.0 1180 VARIOUS. Buns. Chocolate Cocoa Candy Honey Molasses (cane) 12.4 2860 2320 1785 1520 1290 191 .1 1660 10.1 1225 9. Currant “ Hot Cross Corn.2 1215 9.0 11.9 1675 18.0 1300 9.0 1635 --1650 CAKES.4 1665 12. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca 10.1 1625 25.7 1470 8. Plain “ Vienna “ Water Rye 6.6 1655 7.9 1255 9.9 21. All kinds.9 1625 21.“ Germs “ Gluten “ Self-raising Macaroni “ Spaghetti “ Vermicelli Beans.9 1275 7.

and was the chief food of our peasantry until the beginning of the nineteenth century.INVALID COOKERY BARLEY.0 Mineral matters 2.” meaning an intoxicating drink. and its flesh-forming matter is in the form of casin the same as is found in cheese. Hops were not used for beer or ale in those days. Barley has been used as a food from time out of mind. and it was made from barley. According to Pliny. In Nubia. and in old Latin and Greek books. The first intoxicant drink made in this country was ale. These Hordearii were like our pugilists.5 100. of sugar. Here is the chemical composition of barley meal:— Flesh formers 7. Barley is a good food. of fat in barley. of sugar. or “barley eaters.0 [A] There is 2. In 192 . the liquor made from barley was called Bouzah. the gladiators were called Hordearii. From this analysis we can judge that barley contains all the constituents of a good food. Barley has been used from very ancient days for making an intoxicating drink. This casin is not elastic like the gluten of wheat. so that one cannot make a light bread from barley. and 7 per cent. from which we get our English word “booze. We find frequent mention of it in the Bible. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country.5 per cent. Barley contains about 7 per cent. except that they often fought to the death. an ancient Roman writer.0 Water 14.” because they were fed on this grain whilst training.5 Heat and force formers (carbon)[A] 76.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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