Vegetarian Recipe Book

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

Table Of Contents SOUPS AND STEWS…………………..pg.1 BATTERS……………………………………. pg.18 SAVOURIES………………………………..pg.20 MACARONI………………………………….pg.45 OMELETS…………………………………………… pg.50 VEGETABLES……………………………. pg.56 SOUFFLÉ/Egg Cookery………….. pg.64 SALADS…………………………………….. pg.78 POTATO COOKERY………………….. pg.81 SAUCES……………………………………… pg.90 PUDDINGS……………………………….. pg.101 PIES…………………………………………… pg.131 TARTS…………………………………………pg.133 BLANCMANGES…………………………pg.134 CREAMS……………………………………. pg.136 CUSTARDS…………………………………pg.141 APPLE COOKERY………………………pg.147 BREAD AND CAKES………………….pg.155 MISCELLANEOUS…………………… pg.172 A WEEK’S MENU……………………….pg.179 INVALID COOKERY……………….. pg.192
2

DR. ALLINSON’S NATURAL FOOD FOR BABIES………………………….. pg.197 WHOLESOME COOKERY………..pg.198 WHOLEMEAL COOKERY…………pg.207 A MONTH’S MENUS FOR ONE PERSON…………………………………..pg.210 SANDWICHES………………………..pg.235

3

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

4

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

39

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

40

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

41

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

42

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

and steam them until tender.00 100. but the white of the egg is pure albumen (or nitrogen) and water... and best cooked thus for invalids.-----100. 12. and few cakes are made without them. and pour a white sauce over them... Eggs contain both muscle and bone-forming material.. Pile the mashed turnips on a flat dish.. Duck’s egg.12 1.00 ====== ====== Eggs take a long time to digest if hard boiled. As they are a highly nutritious article of food. They enter into a great many savoury and sweet dishes.. EGG COOKERY. Water . Eggs are a boon to cooks.. they should not be indulged in too freely. especially when dishes are wanted quickly.49 Mineral matter 1. 12.16 -----. of spinach. Mash them up in a saucepan over the fire.... 74.11 15. of butter.22 71.. The best way of lightly boiling an egg is to put it in boiling 64 . They can be prepared in a great variety of ways.11 Nitrogen . in fact everything required for building up the organism of the young bird. mixing with them 1 oz. Peel and wash the turnips. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg.butter. Eggs are a good food when taken in moderation.. and the juice of ½ a lemon to 4 lbs...24 Fat .55 12.... Eggs are most easily digested raw or very lightly boiled... All the fat of the egg is contained in the yolk. an even tablespoonful of the meal. TURNIPS (MASHED).

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

134

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

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

135

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

136

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

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

137

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Bake in a moderate oven for about an hour.cut into rounds or square cakes. and bake it in a fairly hot oven from 7 to 12 minutes. stirring all the time. of 8 in castor sugar. the weight of 3 in fine wheatmeal. 3 eggs. and bake the mixture in a well-greased cake tin in a moderate oven from 1 to 1-1/2 hours. 4 eggs. SPONGE CAKE (2). sift in the sugar. any flavouring to taste. only filling them half full. any flavouring to taste. then the flour. SPONGE CAKE (1). add the flavouring. Have a sheet of white kitchen paper on the kitchen table. Beat the eggs. 6 oz. castor sugar. UNFERMENTED BREAD. flat baking tin with buttered paper. on which sprinkle some white sugar. or until baked through. 169 . and pour the mixture into one or two greased cake tins. 4 eggs. some raspberry and currant jam. Mix the ingredients as directed in “Sponge Cake. 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.” line a large. This should be done quickly. sift in the sugar and meal. until a knitting needle comes out clean. Beat up the eggs. square. fine wheatmeal. and roll up. SPONGE CAKE ROLY-POLY. so as to form a sandwich. the weight of 2 in fine wheatmeal. Turn the cake out of the tin on to the paper. Spread half of them very thickly with currants. ½ lb. and the weight of 4 in castor sugar. spread the cake with jam. press the others very gently on the top.

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

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

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

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

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

174

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

175

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

176

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

177

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

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

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

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

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

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

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

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

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

188

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

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

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

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

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

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

189

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

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

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

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

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

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

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

190

Plain “ Vienna “ Water Rye 6.0 11.4 1665 12.7 1800 1835 BREAD.5 1695 14.8 6.2 1215 9.7 1515 7.0 1180 VARIOUS. average Water 10.0 465 --1815 --1675 9.1 1625 25.9 1675 18.9 5.9 1255 9. Buns.6 1655 7.6 ----2.“ Germs “ Gluten “ Self-raising Macaroni “ Spaghetti “ Vermicelli Beans. Fruit “ Gingerbread “ Sponge 5.7 1140 9. Cake.9 21. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.5 1300 9.7 1470 8. Chocolate Cocoa Candy Honey Molasses (cane) 12.9 1275 7.9 1625 21.0 1300 9.4 2860 2320 1785 1520 1290 191 .3 1160 9.0 1635 --1650 CAKES.9 1205 10. All kinds.2 1600 13.7 1620 24.1 1225 9. Currant “ Hot Cross Corn.2 1665 10.1 1660 10. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca 10.3 1760 1670 1795 BISCUITS.

Barley has been used from very ancient days for making an intoxicating drink.0 Mineral matters 2. The first intoxicant drink made in this country was ale. an ancient Roman writer. and in old Latin and Greek books. According to Pliny. of fat in barley. and its flesh-forming matter is in the form of casin the same as is found in cheese. Barley is a good food.5 Heat and force formers (carbon)[A] 76. and was the chief food of our peasantry until the beginning of the nineteenth century. the liquor made from barley was called Bouzah.” meaning an intoxicating drink.INVALID COOKERY BARLEY. and it was made from barley. except that they often fought to the death.5 per cent. We find frequent mention of it in the Bible. Here is the chemical composition of barley meal:— Flesh formers 7.0 Water 14.0 There is 2. so that one cannot make a light bread from barley. the gladiators were called Hordearii. Hops were not used for beer or ale in those days. of sugar. from which we get our English word “booze. In Nubia. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. [A] From this analysis we can judge that barley contains all the constituents of a good food. of sugar.” because they were fed on this grain whilst training.5 100. In 192 . Barley has been used as a food from time out of mind. and 7 per cent. or “barley eaters. These Hordearii were like our pugilists. This casin is not elastic like the gluten of wheat. Barley contains about 7 per cent.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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