Vegetarian Recipe Book

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

. an even tablespoonful of the meal.16 -----. they should not be indulged in too freely.49 Mineral matter 1.11 15.. Eggs contain both muscle and bone-forming material.11 Nitrogen .. in fact everything required for building up the organism of the young bird..24 Fat ...12 1. mixing with them 1 oz.. of spinach. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg... EGG COOKERY. As they are a highly nutritious article of food. The best way of lightly boiling an egg is to put it in boiling 64 .. 74....00 ====== ====== Eggs take a long time to digest if hard boiled.. and steam them until tender.55 12.. and few cakes are made without them. TURNIPS (MASHED). but the white of the egg is pure albumen (or nitrogen) and water. Mash them up in a saucepan over the fire. All the fat of the egg is contained in the yolk. and best cooked thus for invalids..-----100. They can be prepared in a great variety of ways. Water .22 71..00 100. and pour a white sauce over them.. and the juice of ½ a lemon to 4 lbs. Pile the mashed turnips on a flat dish.butter. 12.. Eggs are a good food when taken in moderation. Peel and wash the turnips.. of butter. Duck’s egg. Eggs are a boon to cooks. especially when dishes are wanted quickly. Eggs are most easily digested raw or very lightly boiled. 12. They enter into a great many savoury and sweet dishes.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Plain “ Vienna “ Water Rye 6.9 1275 7.7 1515 7. All kinds.9 1205 10.7 1140 9.0 11.9 1255 9.6 ----2.2 1215 9.5 1695 14.0 1300 9.8 6.4 2860 2320 1785 1520 1290 191 .2 1665 10. Cake.0 1180 VARIOUS.0 465 --1815 --1675 9.0 1635 --1650 CAKES.9 5.1 1625 25. Chocolate Cocoa Candy Honey Molasses (cane) 12.“ Germs “ Gluten “ Self-raising Macaroni “ Spaghetti “ Vermicelli Beans.2 1600 13. average Water 10.5 1300 9. Currant “ Hot Cross Corn.7 1470 8. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.1 1225 9.9 1625 21.9 1675 18.7 1800 1835 BREAD.4 1665 12.9 21.1 1660 10.3 1160 9.7 1620 24. Fruit “ Gingerbread “ Sponge 5.3 1760 1670 1795 BISCUITS. Buns. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca 10.6 1655 7.

of sugar. This casin is not elastic like the gluten of wheat. In Nubia. Barley has been used as a food from time out of mind.0 There is 2. Barley has been used from very ancient days for making an intoxicating drink.5 Heat and force formers (carbon)[A] 76. and it was made from barley. except that they often fought to the death. We find frequent mention of it in the Bible. These Hordearii were like our pugilists. The first intoxicant drink made in this country was ale. of sugar.” because they were fed on this grain whilst training. so that one cannot make a light bread from barley.5 per cent. According to Pliny. an ancient Roman writer. Barley contains about 7 per cent.0 Mineral matters 2. the liquor made from barley was called Bouzah. from which we get our English word “booze. the gladiators were called Hordearii.” meaning an intoxicating drink. Here is the chemical composition of barley meal:— Flesh formers 7. or “barley eaters. In 192 .5 100.0 Water 14. and 7 per cent. Hops were not used for beer or ale in those days. and was the chief food of our peasantry until the beginning of the nineteenth century. and its flesh-forming matter is in the form of casin the same as is found in cheese. Barley is a good food. and in old Latin and Greek books. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. [A] From this analysis we can judge that barley contains all the constituents of a good food. of fat in barley.INVALID COOKERY BARLEY.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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