Vegetarian Recipe Book

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

butter.. Duck’s egg. Pile the mashed turnips on a flat dish.. and steam them until tender.11 15. and pour a white sauce over them. They can be prepared in a great variety of ways.. mixing with them 1 oz. They enter into a great many savoury and sweet dishes. Eggs are a good food when taken in moderation... of spinach. Eggs are a boon to cooks.00 ====== ====== Eggs take a long time to digest if hard boiled.55 12.. Eggs are most easily digested raw or very lightly boiled.. they should not be indulged in too freely. 12... and best cooked thus for invalids.16 -----.12 1.. 12.. As they are a highly nutritious article of food.22 71.00 100. 74. in fact everything required for building up the organism of the young bird. Mash them up in a saucepan over the fire. Water . TURNIPS (MASHED). but the white of the egg is pure albumen (or nitrogen) and water. of butter. The best way of lightly boiling an egg is to put it in boiling 64 ... and few cakes are made without them.. All the fat of the egg is contained in the yolk.-----100. especially when dishes are wanted quickly.11 Nitrogen ... an even tablespoonful of the meal.24 Fat .. and the juice of ½ a lemon to 4 lbs. EGG COOKERY. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg.. Eggs contain both muscle and bone-forming material.. Peel and wash the turnips.49 Mineral matter 1..

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

turn out. and serve in custard glasses. CARAMEL CUP CUSTARD (French). and as soon as the custard begins to coat the spoon remove the saucepan from the fire. so as to extract the flavour from the vanilla. which is alcoholic. which should be placed in a saucepanful of boiling water. put it over a brisk fire in a small enamelled saucepan. Make the custard as in the recipe for “Cup Custard. so as not to curdle the eggs. CUP CUSTARD. and let it soak in the milk for 1 hour before it is set over the fire. adding only a little at a time. Beat the eggs well while the milk is being heated. Gradually stir the caramel into the hot custard. Carefully stir the milk into the beaten eggs. although it is hot enough to finish 143 . place it in the oven. of castor sugar. and continue stirring the custard until it is well thickened. Let it cool. taking care not to be scalded by the spluttering sugar. 1 quart of milk. Sweeten the milk and let it come nearly to boiling-point. 6 whole eggs or 10 yolks of eggs. 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. Then cautiously add 2 tablespoonfuls of boiling water. pour the custard into a jug. and serve. sugar and vanilla to taste. Keep stirring the custard with a wooden spoon. and bake in a moderately hot oven for about 20 minutes or until the custard is set. Use vanilla pods to flavour—they are better than the essence. split a piece of the pod 3 or 4 inches long. When all is mixed. Then pour the custard into the tin on the caramel and stand the tin in a larger tin with hot water.them the hot milk. Allow it to get cold. keep stirring it until quite melted and a rich brown. so as not to curdle the eggs.” Take 4 oz.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

187

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

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

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

188

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

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

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

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

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

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

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

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

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

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

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

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

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

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1 1225 9.9 21.7 1620 24. All kinds. Cake. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca 10.0 465 --1815 --1675 9.7 1470 8.7 1800 1835 BREAD.2 1665 10.3 1160 9.6 ----2.6 1655 7. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.3 1760 1670 1795 BISCUITS.1 1625 25. Buns.2 1215 9.0 1300 9.4 2860 2320 1785 1520 1290 191 .9 1275 7.5 1695 14. average Water 10. Fruit “ Gingerbread “ Sponge 5.7 1140 9.9 5.0 11.9 1675 18.9 1205 10.2 1600 13. Currant “ Hot Cross Corn.1 1660 10.“ Germs “ Gluten “ Self-raising Macaroni “ Spaghetti “ Vermicelli Beans.4 1665 12. Plain “ Vienna “ Water Rye 6.5 1300 9. Chocolate Cocoa Candy Honey Molasses (cane) 12.9 1255 9.7 1515 7.0 1635 --1650 CAKES.8 6.0 1180 VARIOUS.9 1625 21.

5 per cent. of sugar. Barley has been used from very ancient days for making an intoxicating drink. In Nubia.” meaning an intoxicating drink. These Hordearii were like our pugilists. the gladiators were called Hordearii. so that one cannot make a light bread from barley.INVALID COOKERY BARLEY. except that they often fought to the death. or “barley eaters. According to Pliny.5 100.” because they were fed on this grain whilst training. of fat in barley.5 Heat and force formers (carbon)[A] 76. of sugar. In 192 . [A] From this analysis we can judge that barley contains all the constituents of a good food. the liquor made from barley was called Bouzah. and its flesh-forming matter is in the form of casin the same as is found in cheese. The first intoxicant drink made in this country was ale. Barley is a good food. from which we get our English word “booze.0 Mineral matters 2. and 7 per cent. We find frequent mention of it in the Bible. an ancient Roman writer. Here is the chemical composition of barley meal:— Flesh formers 7.0 Water 14. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. and was the chief food of our peasantry until the beginning of the nineteenth century. Hops were not used for beer or ale in those days. Barley has been used as a food from time out of mind. This casin is not elastic like the gluten of wheat. Barley contains about 7 per cent. and in old Latin and Greek books.0 There is 2. and it was made from barley.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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