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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

00 ====== ====== Eggs take a long time to digest if hard boiled. The best way of lightly boiling an egg is to put it in boiling 64 . TURNIPS (MASHED). Eggs are most easily digested raw or very lightly boiled. of spinach. Peel and wash the turnips... Pile the mashed turnips on a flat dish. Water .24 Fat .. 74.12 1. As they are a highly nutritious article of food. but the white of the egg is pure albumen (or nitrogen) and water...00 100.11 Nitrogen .-----100.. of butter. Eggs are a boon to cooks. they should not be indulged in too freely. They can be prepared in a great variety of ways.butter.. They enter into a great many savoury and sweet dishes. Duck’s egg. All the fat of the egg is contained in the yolk. an even tablespoonful of the meal.22 71.16 -----. especially when dishes are wanted quickly. Mash them up in a saucepan over the fire. Eggs contain both muscle and bone-forming material... and steam them until tender. and best cooked thus for invalids.49 Mineral matter 1..11 15. 12..... Eggs are a good food when taken in moderation..55 12.. and the juice of ½ a lemon to 4 lbs... in fact everything required for building up the organism of the young bird. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg.. mixing with them 1 oz. EGG COOKERY. 12. and few cakes are made without them. and pour a white sauce over them..

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

187

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

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

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

188

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

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

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

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

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

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

189

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

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

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

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

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

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

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

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Currant “ Hot Cross Corn. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca 10.9 1205 10.8 6.2 1600 13.4 2860 2320 1785 1520 1290 191 .9 21.6 ----2. All kinds.4 1665 12.9 1625 21.0 1635 --1650 CAKES. Fruit “ Gingerbread “ Sponge 5.2 1665 10.9 1675 18.7 1620 24. Chocolate Cocoa Candy Honey Molasses (cane) 12.2 1215 9.0 11.0 1300 9.1 1625 25.9 1275 7.1 1225 9.6 1655 7.5 1300 9.1 1660 10.“ Germs “ Gluten “ Self-raising Macaroni “ Spaghetti “ Vermicelli Beans. Cake. Plain “ Vienna “ Water Rye 6.7 1800 1835 BREAD.3 1160 9.0 1180 VARIOUS.7 1140 9.5 1695 14.7 1515 7.3 1760 1670 1795 BISCUITS.7 1470 8. average Water 10.9 1255 9.9 5.0 465 --1815 --1675 9. Buns.

and 7 per cent. an ancient Roman writer.5 Heat and force formers (carbon)[A] 76.5 100. Here is the chemical composition of barley meal:— Flesh formers 7. From this analysis we can judge that barley contains all the constituents of a good food. This casin is not elastic like the gluten of wheat. of fat in barley.INVALID COOKERY BARLEY.0 Mineral matters 2. In 192 . and it was made from barley. Barley has been used as a food from time out of mind. of sugar. the liquor made from barley was called Bouzah. In Nubia.5 per cent. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. the gladiators were called Hordearii. of sugar. According to Pliny.” meaning an intoxicating drink.0 [A] There is 2. or “barley eaters. so that one cannot make a light bread from barley. We find frequent mention of it in the Bible. and its flesh-forming matter is in the form of casin the same as is found in cheese. and in old Latin and Greek books. Barley is a good food. Hops were not used for beer or ale in those days. from which we get our English word “booze. and was the chief food of our peasantry until the beginning of the nineteenth century. The first intoxicant drink made in this country was ale. Barley has been used from very ancient days for making an intoxicating drink.0 Water 14. except that they often fought to the death. Barley contains about 7 per cent.” because they were fed on this grain whilst training. These Hordearii were like our pugilists.

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

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

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

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

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

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

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

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

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

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

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

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

made into sauce. as it causes persons to rise frequently to empty the bladder. and spring onions may be eaten if the evening meal is taken 4 or 5 hours before going to bed. Mustard and cress. radishes. To prepare braised onions. Very little fluid should be taken last thing at night. Those troubled with dreams or restlessness must do the same. by this means we do not lose the valuable salts dissolved out of the food by boiling. Those who want to rise early must make their last meal a light one. The most that should be 205 . then add a cupful of boiling water to the contents of the frying pan. as little water as possible should be used. even if tea has been early.stomach at this meal than the raw vegetable. and poured over the cooked celery. or cold milk pudding may occasionally be eaten those who are costive will find a boiled onion or some braised onions very useful. When it is boiled. 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. fry them first until nicely brown. This is not really a rich food. and who take their food to their work may have some kind of milk pudding at this meal. watercress. Boil the onion in as little water as possible and serve up with the liquor it is boiled in. Hygienic livers will never take such meals. V. and let cook for an hour. or hard work done since the tea meal was taken. Wheatmeal blancmange. SUPPERS. cover with a plate. using butter or olive oil. but one easy of digestion and of great use to the sleepless.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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