Vegetarian Recipe Book

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

24 Fat . an even tablespoonful of the meal. They can be prepared in a great variety of ways.. and steam them until tender.00 ====== ====== Eggs take a long time to digest if hard boiled. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg.22 71. and the juice of ½ a lemon to 4 lbs.. Duck’s egg. 74. they should not be indulged in too freely. All the fat of the egg is contained in the yolk.. Eggs are most easily digested raw or very lightly boiled. and pour a white sauce over them. and best cooked thus for invalids.49 Mineral matter 1. Eggs are a boon to cooks..-----100. They enter into a great many savoury and sweet dishes.. Mash them up in a saucepan over the fire. 12. TURNIPS (MASHED).. Eggs contain both muscle and bone-forming material. mixing with them 1 oz.. Eggs are a good food when taken in moderation.. of butter.11 15.11 Nitrogen .55 12.. Peel and wash the turnips.00 100. but the white of the egg is pure albumen (or nitrogen) and water. Pile the mashed turnips on a flat dish. 12...butter.. EGG COOKERY..12 1. Water . The best way of lightly boiling an egg is to put it in boiling 64 ..... in fact everything required for building up the organism of the young bird. and few cakes are made without them. of spinach. especially when dishes are wanted quickly...16 -----. As they are a highly nutritious article of food..

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

CRUST FOR MINCE PIES. Rub the butter into the flour. 6 oranges. of Allinson fine wheatmeal. Shake the breadcrumbs over the top. and ½ a saltspoonful of the nutmeg. ½ lb. of medium oatmeal. 1 oz. cut it into pieces. of cheese. add the water. and mix all into a paste with a knife. cover with paste. they will be done in 15 to 20 minutes. adding the seasoning. Line with them small patty pans. of ground sweet almonds. of butter or vegebutter. Bake for 20 minutes to ½ an hour. of butter. Serve when cold. Pour over the whole the syrup. Boil the cauliflower until half cooked. 1 pint of milk. 8 fine sweet apples. Roll the paste out thin on a floured board.A fair-sized cauliflower. and bake the mince pies in a quick oven. ½ lb. of the butter. 3 oz. coring the apples and removing the pips from the oranges. syrup as in “Orange Syrup. cut the rest of the butter in bits. sprinkling the ground almonds between the layers. GROUND RICE PANCAKES. and pepper and salt to taste. Boil the milk. moisten the edges and press them together. a little nutmeg. and place them in a pie-dish. 1-1/2 oz. Arrange the fruit into alternate circles in a glass dish. or until the cauliflower is soft. COMPÔTE OF ORANGES AND APPLES. Thicken with the wholemeal smoothed in a little cold milk or water. 6 oz. and fill them with mincemeat. 1 cupful of cold water.” Peel the oranges and the apples. 173 . 1 heaped-up tablespoonful of Allinson wholemeal flour. 1-1/2 oz. of dried Allinson breadcrumbs. Stir in the cheese and pour the sauce over the cauliflower. cut pieces out with a tumbler or biscuit cutter. and place them over the breadcrumbs. cut them across in thin slices. ½ 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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because they know of no tasty dishes. as directed in one of these menus. or a savoury with vegetables and sauce and a pudding. I occasionally meet some who have been vegetarians a long time. They usually eat the plainest foods. but our dishes can be so varied that we can have a different menu daily for weeks without any repetition. ½ lb. When first starting. 12 small sponge cakes. I only give seven menus. I give them to make the menus more complete.TIPSY CAKE. arrange them on a deep glass dish in four layers. Instead of always using butter beans. one for each day of the week. 1 pint of custard made with Allinson custard powder. When visitors come. spread a little jam on each layer and pour the custard round. lentils or split peas can be substituted. jam. because this dish is so generally known. decorate the top with candid cherries and almonds blanched and split. we like to provide tempting dishes for them. Soak the sponge cakes in a little raisin wine. I have not included macaroni cheese in these menus. that is. and show them that appetising meals can be prepared without the carcases of animals. or haricot beans. are sufficient for a good 178 . most housewives do not know what to provide. The recipes here written give a fair idea to start with. but they are really not necessary. A substantial soup and a pudding. and this is a source of anxiety. I have allowed three courses at the dinner. A WEEK’S MENU I have written the following menus to help those who are beginning vegetarianism. it can be introduced into any vegetarian dinner. but confess that they do not know how to provide a nice meal.

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

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

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

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

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

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

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

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

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

MENU VII.
POTATO SOUP. 2 lbs. of potatoes, ½ a stick of celery or the outer stalks of a head of celery, saving the heart for table use, 1 large Spanish onion, 1 pint of milk, 1 oz. of butter, a heaped-up tablespoonful of finely chopped Parsley, and pepper and salt to taste. Peel, wash, and cut in pieces the potatoes, peel and chop roughly the onion, prepare and cut in small pieces the celery. Cook the vegetables in 8 pints of water until they are quite soft. Rub them through a sieve, return the fluid mixture to the saucepan; add the milk, butter, and seasoning, and boil the soup up again; if too thick, add more water. Mix the parsley in the soup just before serving. BREAD AND CHEESE SAVOURY. ½ lb. of Allinson bread, 3 oz. of grated cheese, 1 pint of milk, 3 eggs, pepper and salt to taste, a little nutmeg, and some butter. Cut the bread into slices and butter them; arrange in layers in a pie-dish, spreading some cheese between the layers, and dusting with pepper, salt, and a little nutmeg. Finish with a good sprinkling of cheese. Whip up the eggs, mix them with the milk, and pour the mixture over the bread and cheese in the pie-dish. Pour the custard back into the basin, and repeat the pouring over the contents of the pie-dish. If

187

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

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

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

188

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

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

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

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

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

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

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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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“ Germs “ Gluten “ Self-raising Macaroni “ Spaghetti “ Vermicelli Beans. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.9 1275 7.1 1225 9.7 1140 9.5 1300 9. Cake.0 1635 --1650 CAKES. average Water 10.0 1300 9. Currant “ Hot Cross Corn.6 1655 7. Fruit “ Gingerbread “ Sponge 5.6 ----2.9 5.9 21.7 1515 7.9 1675 18.1 1660 10.9 1255 9. Chocolate Cocoa Candy Honey Molasses (cane) 12.9 1205 10.7 1800 1835 BREAD.2 1600 13.3 1160 9.4 2860 2320 1785 1520 1290 191 .4 1665 12. All kinds.2 1215 9.5 1695 14.0 11.7 1470 8. Buns. Plain “ Vienna “ Water Rye 6.0 1180 VARIOUS.2 1665 10.0 465 --1815 --1675 9.8 6.1 1625 25.3 1760 1670 1795 BISCUITS.7 1620 24. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca 10.9 1625 21.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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