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
2

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

3

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

4

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

39

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.

40

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.

41

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.

42

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

12 1... Mash them up in a saucepan over the fire. They can be prepared in a great variety of ways. TURNIPS (MASHED)... They enter into a great many savoury and sweet dishes.. Eggs are a good food when taken in moderation. and the juice of ½ a lemon to 4 lbs.. mixing with them 1 oz.-----100. 12.49 Mineral matter 1. Peel and wash the turnips... in fact everything required for building up the organism of the young bird. Eggs are a boon to cooks.. As they are a highly nutritious article of food.. of butter. Eggs contain both muscle and bone-forming material..11 Nitrogen . and steam them until tender. an even tablespoonful of the meal.55 12. Eggs are most easily digested raw or very lightly boiled. and few cakes are made without them.. and best cooked thus for invalids.11 15. 74. Water . of spinach.22 71.16 -----.... especially when dishes are wanted quickly.. EGG COOKERY. Duck’s egg. and pour a white sauce over them.... but the white of the egg is pure albumen (or nitrogen) and water. they should not be indulged in too freely. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. Pile the mashed turnips on a flat dish.. The best way of lightly boiling an egg is to put it in boiling 64 .butter.24 Fat . 12.00 100. All the fat of the egg is contained in the yolk.00 ====== ====== Eggs take a long time to digest if hard boiled.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

134

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.

135

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.

136

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;

137

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

174

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

175

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,

176

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.

177

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

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

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

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

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

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

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

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

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

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

190

0 1635 --1650 CAKES.5 1695 14. Currant “ Hot Cross Corn.0 11.0 465 --1815 --1675 9.9 5.0 1180 VARIOUS.1 1625 25.7 1800 1835 BREAD.3 1760 1670 1795 BISCUITS.6 1655 7.2 1665 10.6 ----2. Plain “ Vienna “ Water Rye 6.4 2860 2320 1785 1520 1290 191 . Fruit “ Gingerbread “ Sponge 5.7 1515 7.7 1620 24.3 1160 9. Chocolate Cocoa Candy Honey Molasses (cane) 12.9 21. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls. Cake. All kinds.“ Germs “ Gluten “ Self-raising Macaroni “ Spaghetti “ Vermicelli Beans.9 1275 7.9 1675 18. Buns.9 1625 21. average Water 10.0 1300 9.7 1470 8.1 1225 9.2 1600 13.5 1300 9.2 1215 9.9 1255 9.8 6.7 1140 9.9 1205 10. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca 10.4 1665 12.1 1660 10.

and it was made from barley. of fat in barley. In Nubia.5 per cent. Barley contains about 7 per cent. Barley has been used as a food from time out of mind.5 Heat and force formers (carbon)[A] 76. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. from which we get our English word “booze. so that one cannot make a light bread from barley. [A] From this analysis we can judge that barley contains all the constituents of a good food.0 Mineral matters 2.0 Water 14. Barley is a good food.INVALID COOKERY BARLEY. This casin is not elastic like the gluten of wheat.5 100. the liquor made from barley was called Bouzah. Here is the chemical composition of barley meal:— Flesh formers 7. of sugar. In 192 . The first intoxicant drink made in this country was ale. and was the chief food of our peasantry until the beginning of the nineteenth century.0 There is 2.” because they were fed on this grain whilst training. These Hordearii were like our pugilists. an ancient Roman writer. and in old Latin and Greek books. of sugar. or “barley eaters. except that they often fought to the death.” meaning an intoxicating drink. We find frequent mention of it in the Bible. and 7 per cent. According to Pliny. and its flesh-forming matter is in the form of casin the same as is found in cheese. Barley has been used from very ancient days for making an intoxicating drink. Hops were not used for beer or ale in those days. the gladiators were called Hordearii.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Sign up to vote on this title
UsefulNot useful