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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

and for carrying off the excess of the biliary and other intestinal secretions with the fæces. nitrogenous. evidence on every side shows. there must be from four to six parts of carbonaceous or heat and forceforming matter to one of nitrogen. stronger. and thus the proportion of nitrogen is slightly increased. which is the composition of a perfect food. Besides taking part in this composition. the bran. a layer of nitrogenous matter directly under this. those who eat it are healthier. also a certain bulk of innutritious matter for exciting secretion. passes in bulk through the bowels. being in a great measure insoluble. The average composition of wheat is this:— Nitrogen Carbon Mineral Matter Water 100 12 72 4 12 From this analysis we observe that the nitrogenous matter is to the carbonaceous in the proportion of one-sixth. A grain of wheat consists of an outer hard covering or skin. all other things being equal. and from two to four per cent. If wheat is such a perfect food. Wholemeal bread comes nearer the standard of a perfect food than does the wheaten grain. it must follow that wholemeal bread must be best for our daily use.body those elements that it requires. and an inner kernel of almost pure starch. and mineral matter in definite quantities. and more cheerful than those who do not. 155 . A perfect food must contain carbonaceous. assisting daily laxation—a most important consideration. as in fermentation some of the starch is destroyed. and in best proportions. 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. That such is the case.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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. and show them that appetising meals can be prepared without the carcases of animals. When first starting. I have allowed three courses at the dinner. but they are really not necessary. jam. that is. They usually eat the plainest foods. 1 pint of custard made with Allinson custard powder. lentils or split peas can be substituted. I have not included macaroni cheese in these menus. ½ lb. I occasionally meet some who have been vegetarians a long time. or a savoury with vegetables and sauce and a pudding. Instead of always using butter beans. 12 small sponge cakes. When visitors come. but confess that they do not know how to provide a nice meal. or haricot beans. most housewives do not know what to provide. it can be introduced into any vegetarian dinner. I only give seven menus. A WEEK’S MENU I have written the following menus to help those who are beginning vegetarianism. because this dish is so generally known. are sufficient for a good 178 . decorate the top with candid cherries and almonds blanched and split. as directed in one of these menus.TIPSY CAKE. arrange them on a deep glass dish in four layers. I give them to make the menus more complete. A substantial soup and a pudding. we like to provide tempting dishes for them. spread a little jam on each layer and pour the custard round. and this is a source of anxiety. The recipes here written give a fair idea to start with. but our dishes can be so varied that we can have a different menu daily for weeks without any repetition. Soak the sponge cakes in a little raisin wine. one for each day of the week.

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

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

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

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

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

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

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

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

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

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

187

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Chocolate Cocoa Candy Honey Molasses (cane) 12.7 1515 7. Fruit “ Gingerbread “ Sponge 5.5 1695 14.1 1660 10. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.“ Germs “ Gluten “ Self-raising Macaroni “ Spaghetti “ Vermicelli Beans.3 1760 1670 1795 BISCUITS. Plain “ Vienna “ Water Rye 6.0 1635 --1650 CAKES. All kinds.6 1655 7.9 1275 7.7 1140 9.7 1620 24.1 1625 25. Currant “ Hot Cross Corn.9 1205 10.1 1225 9.2 1665 10.4 2860 2320 1785 1520 1290 191 .8 6.3 1160 9.2 1215 9.9 1675 18.0 465 --1815 --1675 9. average Water 10.0 1180 VARIOUS.0 1300 9.7 1800 1835 BREAD.9 1255 9.4 1665 12.0 11. Cake.9 5.7 1470 8.2 1600 13.5 1300 9.9 21. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca 10.9 1625 21.6 ----2. Buns.

In 192 .0 Water 14.0 There is 2. This casin is not elastic like the gluten of wheat. of sugar. [A] From this analysis we can judge that barley contains all the constituents of a good food. of fat in barley. and was the chief food of our peasantry until the beginning of the nineteenth century. an ancient Roman writer.INVALID COOKERY BARLEY. and it was made from barley.0 Mineral matters 2. from which we get our English word “booze. the liquor made from barley was called Bouzah. Barley contains about 7 per cent. so that one cannot make a light bread from barley.” because they were fed on this grain whilst training. These Hordearii were like our pugilists. According to Pliny. of sugar. Hops were not used for beer or ale in those days. In Nubia. and in old Latin and Greek books. except that they often fought to the death. Here is the chemical composition of barley meal:— Flesh formers 7.5 Heat and force formers (carbon)[A] 76. Barley has been used as a food from time out of mind. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. and its flesh-forming matter is in the form of casin the same as is found in cheese. Barley is a good food. The first intoxicant drink made in this country was ale. Barley has been used from very ancient days for making an intoxicating drink.5 100. We find frequent mention of it in the Bible.” meaning an intoxicating drink. the gladiators were called Hordearii.5 per cent. and 7 per cent. or “barley eaters.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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