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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

All the fat of the egg is contained in the yolk... Peel and wash the turnips..00 100. As they are a highly nutritious article of food. an even tablespoonful of the meal. Water ..16 -----.. of butter... especially when dishes are wanted quickly... Eggs contain both muscle and bone-forming material.00 ====== ====== Eggs take a long time to digest if hard boiled. They enter into a great many savoury and sweet dishes.. in fact everything required for building up the organism of the young bird.. Eggs are a good food when taken in moderation. 12. They can be prepared in a great variety of ways. mixing with them 1 oz.. TURNIPS (MASHED). they should not be indulged in too freely.butter. Duck’s egg. EGG COOKERY. and the juice of ½ a lemon to 4 lbs. and best cooked thus for invalids..11 Nitrogen . The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. but the white of the egg is pure albumen (or nitrogen) and water.. 12. and pour a white sauce over them.11 15.24 Fat ... Eggs are most easily digested raw or very lightly boiled. 74. Mash them up in a saucepan over the fire..-----100.. and few cakes are made without them. Pile the mashed turnips on a flat dish.55 12..49 Mineral matter 1.22 71. of spinach. The best way of lightly boiling an egg is to put it in boiling 64 . Eggs are a boon to cooks..12 1. and steam them until tender.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

This makes a delicious dish. The white of 1 egg to ¼ pint. Quantity of good thick cream according to requirement.mixture over the fire until it has thickened and let it simmer 2 minutes longer. this latter giving the cream its name. sugar to taste. remove the vanilla. always stirring. &c. Beat up the eggs. CUSTARDS ALMOND CUSTARD. When whipped cream is used to pour over sweets.. and pile the whipped 141 . stir over the fire until the custard is nearly boiling. Let the milk cool a little. leaving out 3 of the whites of the eggs. WHIPPED CREAMS. 6 eggs. 1 quart of milk. 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 let it cool. a piece 1 inch long is sufficient for ½ pint of cream. let the cream cool a little. 1 wineglassful of rosewater. then pour it over the biscuits and serve cold. stirring occasionally. pour it into a glass dish. smooth the cornflour with the rosewater and stir it into the boiling milk. Whip it well with a whisk or fork until it gets quite thick. as the cream might curdle. ground almonds. flavour it with stick vanilla. in hot weather it should be kept on ice or standing in another basin with cold water. 1 dessertspoonful of Allinson cornflour. then stir in the eggs very gradually. Boil the milk with the sugar and almonds. ½ lb. Add sugar to taste and whatever flavouring might be desired. let it boil up for a minute. arrange the macaroons and ratafias on a shallow glass dish. which are to be beaten to a stiff froth.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

188

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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Currant “ Hot Cross Corn.1 1625 25.0 465 --1815 --1675 9. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca 10.7 1470 8.2 1665 10.3 1760 1670 1795 BISCUITS.2 1600 13.7 1515 7. Buns. All kinds.7 1140 9.0 11. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.7 1620 24.9 1205 10.0 1635 --1650 CAKES.1 1225 9.6 ----2.4 1665 12.9 1275 7.6 1655 7. average Water 10.9 1675 18.7 1800 1835 BREAD.5 1695 14.8 6.2 1215 9. Fruit “ Gingerbread “ Sponge 5.9 21. Chocolate Cocoa Candy Honey Molasses (cane) 12. Cake.9 5.5 1300 9.9 1625 21.4 2860 2320 1785 1520 1290 191 .“ Germs “ Gluten “ Self-raising Macaroni “ Spaghetti “ Vermicelli Beans.0 1300 9.9 1255 9.1 1660 10. Plain “ Vienna “ Water Rye 6.0 1180 VARIOUS.3 1160 9.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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