Amazing Vegetarian Recipes

The Secrets Of Veg Cooking Mastery

Contents
SOUPS AND STEWS
ARTICHOKE SOUP. HARICOT SOUP. BARLEY SOUP. BREAD SOUP. CABBAGE SOUP. CABBAGE SOUP (French). CAPER SOUP. CARROT SOUP (1). CARROT SOUP (2). CAULIFLOWER SOUP. CLEAR SOUP. CLEAR SOUP (with Dumplings). CLEAR CELERY SOUP. COCOANUT SOUP. CORN SOUP. LEEK SOUP (1). LEEK SOUP (2). LENTIL SOUP. MACARONI STEW.

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1 1 1 1 1 1 2 2 2 2 2 2 3 3 3 3 3 4 4

MILK SOUP. MILK SOUP (suitable for Children). OATMEAL SOUP. ONION SOUP (French). PARSNIP SOUP. PEA SOUP. PEASE BROSE. PORTUGUESE SOUP. POTATO SOUP. RICE SOUP. RICE AND GREEN-PEA SOUP. RICE AND ONION SOUP. ST. ANDREW’S SOUP. SCARLET RUNNER SOUP. SORREL SOUP (1). SORREL SOUP (2). SORREL SOUP (French) (3). SPANISH SOUP. SPINACH SOUP. SPRING SOUP. SUMMER SOUP. TAPIOCA AND TOMATO SOUP. TOMATO SOUP (1). TOMATO SOUP (2).

4 4 4 4 4 5 5 5 5 5 5 5 6 6 6 6 6 6 6 7 7 7 7 7

CURRY SAVOURY. BATTER POTATO. CAULIFLOWER AND POTATO PIE. BEAN PIE. FAVOURITE PIE. BATTER VEGETABLE. CHESTNUT PIE. CELERY À LA PARMESAN. VEGETABLE MARROW SOUP. CELERY CROQUETTES. CAULIFLOWER PIE. COLCANON. CORN PUDDING. CURRY BALLS. 7 8 8 BATTERS BATTER CELERY. CARROTS AND RICE. BREAD AND CHEESE SAVOURY. BUTTER BEANS WITH PARSLEY SAUCE. WHITE SOUP. 9 9 9 9 SAVOURIES ARTICHOKES AUX TOMATOES. 10 10 10 10 10 10 11 11 11 11 11 11 12 12 12 12 .VEGETABLE SOUP.

POTATOES AND MUSHROOM STEW. FOR SANDWICHES. MUSHROOM TARTLETS. OATMEAL PIE-CRUST. MUSHROOM SAVOURY. LENTILS (POTTED). HAGGIS. HOT-POT. POTATO AND TOMATO PIE. QUEEN’S APPLE AND ONION PIE. MUSHROOM TURNOVERS. AND RICE. ONION TURNOVER. LENTIL TURNOVERS. HERB PIE. LENTIL PIE.FORCEMEAT BALLS. MUSHROOM CUTLETS. POTATO PIE. ONION TART. MUSHROOM TART AND GRAVY. MUSHROOM PIE. MINESTRA. LEEK PIE. LENTIL RISSOLES. 12 12 12 13 13 13 13 13 14 14 14 14 14 15 15 15 15 15 16 16 16 16 16 16 . LENTILS (CURRIED).

SPANISH STEW. VEGETABLE BALLS.QUEEN’S ONION PIE. SWEET CORN FRITTERS. SPAGHETTI AUX TOMATOES. SAVOURY TARTLETS. 17 17 17 17 17 17 18 18 18 18 18 18 19 19 19 19 20 20 20 20 20 20 20 STUFFED SPANISH ONIONS WITH BROWN SAUCE. SAVOURY FRITTERS (2). SAVOURY PIE. SAVOURY FRITTERS (1). TOMATOES À LA PARMESAN. SAVOURY PICKLED WALNUT. SPANISH ONIONS AND WHITE SAUCE. TOMATO TORTILLA. SPANISH ONIONS (Stewed). QUEEN’S TOMATO PIE. STEWED MUSHROOMS. 19 . SPINACH DUMPLINGS. TOMATO PIE. SPANISH ONIONS AND CHEESE. SAVOURY CUSTARD (Another way). TOMATOES AU GRATIN. SAVOURY CUSTARD. TOMATOES AND ONION PIE.

CURRIED RICE. 20 21 21 21 21 21 MACARONI MACARONI (Italian). NUTROAST. MACARONI CHEESE. CURRIED RICE AND TOMATOES. VEGETABLE STEW.VEGETABLE MOULD. VEGETABLE PIE (1). 22 22 22 22 23 RICE RICE. 26 26 . RICE AND ONIONS. MACARONI CREAM. YORKSHIRE PUDDING. MACARONI SAVOURY. VEGETABLE PIE (2). HOW TO COOK. RICE AND LENTILS. SPANISH RICE. 24 24 24 24 24 24 25 25 25 25 OMELETS CHEESE OMELET. SAVOURY RICE (Italian). PORTUGUESE RICE. SAVOURY RICE CROQUETTES.

SWEET OMELET (1). CARROTS WITH PARSLEY SAUCE. ASPARAGUS (BOILED). OMELET TOMATO (1). ARTICHOKES À LA PARMESAN. SWEET OMELET (2). OMELET HERB. ARTICHOKES À LA SAUCE BLANCHE.FRENCH BEAN OMELET. GARDENER’S OMELET. OMELET MACARONI. OMELET LENTIL. 26 26 26 26 26 27 27 27 27 27 27 27 27 28 28 28 VEGETABLES GREEN VEGETABLES (General Remarks). OMELET TOMATO (2). OMELET SOUFFLÉ. OMELET SOUFFLÉ (SWEET). CAULIFLOWER WITH WHITE SAUCE. FRENCH OMELET WITH CHEESE. OMELET SAVOURY. CABBAGE. SWEET OMELET (3). 29 29 29 30 30 30 30 30 . OMELET ONION. OMELET TRAPPIST.

LEEKS. SPINACH. EGG SALMAGUNDI WITH JAM. SCOTCH OR CURLY KAIL. EGG AND TOMATO SANDWICHES. EGG AND TOMATO SAUCE. 33 33 33 34 34 34 34 34 34 35 35 35 35 . EGG AND CHEESE FONDU. CHOCOLATE SOUFFLÉ. ONIONS (BRAISED). EGG SALAD WITH MAYONNAISE. MUSHROOMS (STEWED). CELERY (STEWED) WITH WHITE SAUCE. 30 EGG COOKERY APPLE SOUFFLÉ. 30 31 31 31 31 31 31 31 32 32 CELERY (STEAMED) WITH WHITE CHEESE SAUCE. EGGS À LA BONNE FEMME. CHEESE SOUFFLÉ. TURNIPS (MASHED). EGG AND CHEESE. EGG SAVOURY. ONIONS (SPANISH) (BAKED).CELERY (ITALIAN). ONION TORTILLA. CURRIED EGGS.

SWEET CREAMED EGGS. EGGS AU GRATIN. TOMATO EGGS. FRENCH EGGS. RICE SOUFFLÉ. POACHED EGGS. TARRAGON EGGS. FORCEMEAT EGGS. EGGS AND CABBAGE. SWISS EGGS. SCALLOPED EGGS. STIRRED EGGS ON TOAST. RATAFIA SOUFFLÉ. POTATO SOUFFLÉ. TOMATO SOUFFLÉ. MUSHROOM SOUFFLÉ. WATER EGGS. SAVOURY SOUFFLÉ. STUFFED EGGS. MUSHROOM AND EGGS. 35 36 36 36 36 36 36 37 37 37 37 37 37 38 38 38 38 38 38 38 39 39 39 39 . SCOTCH EGGS. SPINACH TORTILLA. SAVOURY CREAMED EGGS.EGGS À LA DUCHESSE.

CUCUMBER SALAD. SPANISH SALAD. POTATO SALAD (2). POTATO ROLLS (Spanish). POTATO PUFF. POTATO SALAD (1). EGG MAYONNAISE. 40 40 40 40 40 40 40 40 41 41 41 41 41 POTATO COOKERY POTATO BIRD’S NEST. POTATO CROQUETTES. ONION SALAD. POTATO PUDDING. POTATO ROLLS (BAKED). SUMMER SALADS. POTATO CAKES POTATO CHEESE. CAULIFLOWER SALAD. POTATO CHEESECAKES. WINTER SALAD. SUMMER SALAD.SALADS ARTICHOKE SALAD. 42 42 42 42 42 42 42 42 43 43 . CHEESE SALAD.

POTATO SALAD (1). POTATOES (CURRIED). POTATOES (TOASTED). POTATOES À LA DUCHESSE. 47 47 . POTATO SNOW (a Pretty Dish). POTATOES (STUFFED) (4). POTATOES (SCALLOPED). POTATOES (SAVOURY). POTATO SALAD (MASHED). POTATO WITH CHEESE. POTATO SURPRISE. POTATOES (MASHED)(another way). POTATOES (MILK). 43 43 43 43 43 43 44 44 44 44 44 44 44 44 45 45 45 45 45 45 46 46 SAUCES APPLE SAUCE. POTATOES (STUFFED)(2). POTATOES (MASHED). POTATOES (STUFFED) (3). POTATOES (MILK) WITH CAPERS. POTATOES (STUFFED) (1). POTATOES AND CARROTS. POTATO SAUSAGES. POTATO SALAD (2). POTATOES (BROWNED).

BOILED ONION SAUCE. ONION SAUCE. CURRANT SAUCE (RED & WHITE). OLIVE SAUCE. EGG SAUCE WITH SAFFRON. FRENCH SAUCE. HERB SAUCE. CAPER SAUCE. MAYONNAISE SAUCE. CURRY SAUCE (2). BROWN SAUCE (2). 47 47 47 47 47 48 48 48 48 48 48 48 48 49 49 49 49 49 49 49 49 49 50 50 . BROWN SAUCE (1). BROWN GRAVY. EGG CAPER SAUCE. CHOCOLATE SAUCE. CURRY SAUCE (BROWN). MILK FROTH SAUCE.APRICOT SAUCE. FRIED ONION SAUCE. MINT SAUCE. EGG SAUCE. CURRY SAUCE (1). HORSERADISH SAUCE. MUSTARD SAUCE.

TOMATO SAUCE (2). ROSE SAUCE. TARTARE SAUCE. BAKED CUSTARD PUDDING. TOMATO SAUCE (1).ORANGE FLOWER SAUCE ORANGE FROTH SAUCE. WHEATMEAL SAUCE. 52 52 52 52 52 52 52 . WHITE SAUCE (SAVOURY). SORREL SAUCE. ALMOND PUDDING (2). APRICOT PUDDING. WHITE SAUCE (2). SAVOURY SAUCE. ALMOND RICE. 50 50 50 50 50 50 50 50 50 51 51 51 51 51 51 51 51 PUDDINGS ALMOND PUDDING (1). RATAFIA SAUCE. RASPBERRY FROTH SAUCE. ORANGE SAUCE PARSLEY SAUCE. WHITE SAUCE (1). SPICE SAUCE. APPLE CHARLOTTE.

BARLEY (PEARL) AND APPLE PUDDING. BATTER JAM PUDDING. BELGIAN PUDDING. CARROT PUDDING. BREAD SOUFFLÉ. BREAD AND JAM PUDDING. CHRISTMAS PUDDING (2). CHOCOLATE MOULD. 53 53 53 53 53 53 53 53 54 54 54 54 54 54 54 55 55 55 55 55 55 56 56 56 . BIRD-NEST PUDDING. CHOCOLATE PUDDING. BUN PUDDING. BUCKINGHAM PUDDING. CABINET PUDDING (2). CHRISTMAS PUDDING (4). CABINET PUDDING (1). CHOCOLATE ALMOND PUDDING. CHOCOLATE PUDDING (STEAMED). CHOCOLATE TRIFLE. CABINET PUDDING (3). BATTER PUDDING. CHRISTMAS PUDDING (1). CANADIAN PUDDING. CHRISTMAS PUDDING (3). BREAD PUDDING (STEAMED).

MACARONI PUDDING (2). HASTY MEAL PUDDING (2).) GOOSEBERRY SOUFFLÉ. COLLEGE PUDDING. EMPRESS PUDDING. GROUND RICE PUDDING. CUSTARD PUDDING WITHOUT EGGS. CUSTARD PUDDING. LEMON PUDDING. GIANT SAGO PUDDING. GOLDEN SYRUP PUDDING (1). LEMON TRIFLE.COCOA PUDDING. LONDON PUDDING. FEATHER PUDDING. GOLDEN SYRUP PUDDING (2. 56 56 56 56 57 57 57 57 57 57 58 58 58 58 58 58 59 59 59 59 59 59 59 60 . MACARONI PUDDING (1). COCOANUT PUDDING (1). MALVERN PUDDING. COCOANUT PUDDING (2). LENTIL FLOUR PUDDING. GREENGAGE SOUFFLÉ. FRUIT AND CUSTARD PUDDING. HASTY MEAL PUDDING (1).

ORANGE MARMALADE PUDDING. ORANGE MOULD. PANCAKES. OATMEAL PANCAKES. MINCEMEAT PANCAKES. PARADISE PUDDING. OXFORD PUDDING. NURSERY PUDDING. MELON PUDDING. OMELET SOUFFLÉ (1). PANCAKE PUDDING. POOR EPICURE’S PUDDING. PRUNE PUDDING RICE PUDDING (French). MILK PUDDING. PLUM PUDDING. POPPY-SEED PUDDING. 60 60 60 60 60 60 61 61 61 61 61 61 61 62 62 62 62 62 62 62 63 63 63 63 .MARLBOROUGH PUDDING. PANCAKES WITH CURRANTS. PRUNE PUDDING. ORANGE PUDDING. OATMEAL PUDDING. NEWCASTLE PUDDING. OMELET SOUFFLÉ (2).

SEMOLINA BLANCMANGE. SIMPLE SOUFFLÉ. STUFFED SWEET ROLLS. CHOCOLATE TARTS. MARLBOROUGH PIE. 68 68 68 68 68 68 . WHOLEMEAL BANANA PUDDING. SIMPLE FRUIT PUDDING. 63 64 64 64 64 64 64 64 65 65 65 65 65 65 66 PIES PIE-CRUSTS. 67 67 TARTS BLANCMANGE TARTLETS.ROLLED WHEAT PUDDING. RUSK PUDDING. TAPIOCA PUDDING. CHEESECAKES (ALMOND). SPANISH PUDDING. SEMOLINA PUDDING. VANILLA CHESTNUTS (for Dessert). WINIFRED PUDDING. LEMON CREAM (for Cheesecakes). SIMPLE PUDDING. YORKSHIRE PUDDING. SPONGE DUMPLINGS.

72 72 72 72 72 72 72 72 72 73 73 73 73 . BLANCMANGE (CHOCOLATE). CHOCOLATE CREAM (French) (1). STRAWBERRY CREAM. ORANGE MOULD (1). 70 70 70 BLANCMANGE (LEMON) (a very good Summer Pudding). RASPBERRY CREAM. CHOCOLATE CREAM. ORANGE MOULD (2). TREACLE TART. 70 BLANCMANGE EGGS. 70 70 70 CREAMS APRICOT CREAMS. MACAROON CREAM.LEMON TART. RUSSIAN CREAM. CHOCOLATE CREAM (WHIPPED). LEMON CREAM. BLACKBERRY CREAM. EGG CREAM. ORANGE CREAM. 69 69 BLANCMANGES BLANCMANGE.

73 73 CUSTARDS ALMOND CUSTARD. APPLE CAKE APPLE CHARLOTTE. GOOSEBERRY CUSTARD. ORANGE CUSTARD. FRUMENTY. CUP CUSTARD. CARAMEL CUP CUSTARD (French). RASPBERRY CUSTARD. MACAROON CUSTARD. STRAWBERRY CUSTARD. MACARONI CUSTARD. WHIPPED CREAMS. 74 74 74 74 74 74 74 75 75 75 75 76 76 76 76 76 77 APPLE COOKERY APPLES (BUTTERED). GOOSEBERRY FOOL. CARAMEL CUSTARD. 78 78 78 78 . CUSTARD IN PASTRY OR KENTISH PUDDING PIE. CUSTARD (ALLINSON). BAKED CUSTARD. BAKED APPLE CUSTARD.SWISS CREAM.

APPLE FRITTERS. APPLE PUDDING. CHOCOLATE BISCUITS. BUN LOAF.APPLES (DRYING). APPLE TART (OPEN). BUTTERMILK CAKE. BARLEY BANNOCKS. BUNS (PLAIN). BUNS (1). APPLE SAUCE. APPLES (RICE) EVE PUDDING. APPLE PANCAKES. APPLE SAGO. BUNS (2). 81 81 82 82 82 82 82 82 83 83 83 . BUTTERMILK CAKES. APPLE PUDDING (Nottingham). 78 79 79 79 79 79 79 79 80 80 80 80 80 BREAD AND CAKES THE ADVANTAGES OF WHOLEMEAL BREAD. APPLE DUMPLINGS. APPLE FOOL. APPLE JELLY. BUTTER BISCUITS.

OATMEAL FINGER-ROLLS. JUMBLES. COCOANUT BISCUITS. LIGHT CAKE.CHOCOLATE CAKE (1). CHOCOLATE CAKE (2). DYSPEPTICS’ BREAD. LUNCH CAKE. 83 83 83 83 83 83 83 84 84 84 84 84 GINGER SPONGE CAKE (a nice Cake for Children who do not like Gingerbread). CHOCOLATE MACAROONS. COCOANUT DROPS. LEMON CAKES. CORNFLOUR CAKE. OATMEAL BANNOCKS. CINNAMON MADEIRA CAKE. DOUGHNUTS. COCOANUT ROCK CAKES. ORANGE CAKES. CRISP OATMEAL CAKES. PLAIN CAKE. MACAROON. CRACKERS. MADEIRA CAKE. 84 ICING FOR CAKES. 84 85 85 85 85 85 85 85 85 86 86 .

UNFERMENTED BREAD. SPONGE CAKE (1). RICE CAKES (1). WHOLEMEAL BREAD (FERMENTED). WHOLEMEAL GEMS. SPONGE CAKE (2). SEED CAKE (1). SEED CAKE (2). QUEEN’S SPONGE CAKE. RICE AND WHEAT BREAD. WHOLEMEAL ROCK CAKES. SLY CAKES. SEED CAKE (5). SEED CAKE (3). WHOLEMEAL CAKE. SEED CAKE (4). SALLY LUNN. SEED CAKE (6). RICE CAKES (2). ROCK SEED CAKES. VICTORIA SANDWICH. SPONGE CAKE ROLY-POLY. UNFERMENTED FINGER-ROLLS. 86 86 86 86 86 86 87 87 87 87 87 87 87 87 87 88 88 88 88 88 88 89 89 89 .POTATO FLOUR CAKES.

GROUND RICE PANCAKES. STEWED PEARS AND VANILLA CREAM. SNOWBALLS. ORANGE FLOWER PUFF. SPONGE MOULD. MINCEMEAT (another).MISCELLANEOUS A DISH OF SNOW. MINCEMEAT. CAULIFLOWER AU GRATIN. RASPBERRY FROTH. CRUST FOR MINCE PIES. 93 93 93 . MACARONI PANCAKES. 90 90 90 90 90 90 90 91 91 91 91 91 91 91 91 92 92 92 92 92 A WEEK’S MENU MENU I. TOMATO SOUP. ORANGE SYRUP. COMPÔTE OF ORANGES AND APPLES. RICE FRITTERS. SWISS CREAMS. TAPIOCA ICE. TIPSY CAKE. ORANGES IN SYRUP.

CURRIED RICE AND TOMATOES. APPLE CHARLOTTE.VEGETABLE PIE. CLEAR CELERY SOUP. GROUND RICE PUDDING. 94 94 95 95 MENU IV. BUTTER BEANS WITH PARSLEY SAUCE. CABINET PUDDING. RICE SOUP. HOT-POT. MUSHROOM SAVOURY. 94 94 94 94 MENU III. CARROT SOUP. 95 95 95 95 MENU V. SHORT CRUST. CHOCOLATE MOULD. 93 93 94 MENU II. 96 96 . ARTICHOKE SOUP. 96 96 96 96 MENU VI. GOLDEN SYRUP PUDDING. LEEK SOUP.

ORANGE MOULD. BARLEY FOR BABIES. BARLEY PORRIDGE. BARLEY JELLY. OATMEAL WATER.YORKSHIRE PUDDING. POTATO SOUP. BARLEY PUDDINGS. 97 102 102 102 102 103 103 103 103 103 103 103 103 103 103 103 104 . BAKED CARAMEL CUSTARD. COCOA. 96 97 MENU VII. OATMEAL PORRIDGE. BRUNAK. BLACK CURRANT TEA. BARLEY FOR INVALIDS AND ADULTS. BARLEY GRUEL. BREAD AND CHEESE SAVOURY. LEMON WATER. BRAN TEA. 97 97 97 97 A WEEK’S MENU INVALID COOKERY BARLEY. BARLEY WATER.

III. MIDDAY MEALS. PUDDINGS.DINNERS. V. II. STEWED FRUIT PUDDING. ALLINSON’S NATURAL FOOD FOR BABIES. FOR INVALIDS AND ADULTS. PORRIDGE. IV. BREAKFASTS. 106 106 107 107 108 109 109 111 111 111 . 104 104 104 104 104 104 105 105 WHOLESOME COOKERY I.RICE PUDDING.SUPPERS. IMPROVED MILK PUDDINGS.DRINKS. BLANCMANGE. GRUEL. VI. WHOLEMEAL COOKERY SAVOURY DISHES MADE WITH BATTER. 104 DR.EVENING MEAL.

ARTICHOKE SOUP. WHEATMEAL BATTER. MACARONI WITH CHEESE. RICE AND TOMATOES. CARROT SOUP. LENTIL CAKES. WHOLEMEAL BATTER. CLEAR SOUP (Julienne). BLANCMANGE. TAPIOCA PUDDING. HAGGIS. GROUND RICE PUDDING. LENTIL SOUP. 112 112 112 112 112 113 113 113 113 113 113 113 113 114 114 114 114 114 114 114 114 . FLAGOLETS. CLEAR TOMATO SOUP. WHOLEMEAL SOUP. WHEATMEAL PUDDING. WHEATMEAL AND SAGO PUDDING. CAULIFLOWER SOUP. 111 112 112 A MONTH’S MENUS FOR ONE PERSON. SWEET BATTER.SUBSTANTIAL BREAD PUDDINGS. POTATO SOUP. CAULIFLOWER AU GRATIN.

HOT-POT. BREAD SOUP. BREAD STEAK. SEMOLINA PUDDING. STEAMED PUDDING. VEGETABLE PIE. VERMICELLI RISSOLES. ASPARAGUS SOUP. ONION SOUP. GREEN PEA SOUP. PRUNE BATTER. SPLIT PEA SOUP. 115 115 115 115 115 115 115 115 116 116 116 116 116 116 116 116 117 117 117 117 117 117 117 118 . TOMATO SOUP. STEWED PRUNES AND GRATED COCOANUT. TRIFLE. RICE PUDDING. BREAD PUDDING. POTATO SOUP (2). MACARONI AND TOMATOES.APPLE PIE. RICE CHEESE SOUP. RICE AND MUSHROOMS. MACARONI WITH CAPER SAUCE. SWEET CORN TART.

RICE CHEESECAKES. VEGETABLE PIE. GREEN PEA SOUP. SAUSAGES. STEWED FRUIT AND CUSTARD. SAVOURY CUSTARD. MACARONI PUDDING. FRENCH SOUP. LEMON MOULD. CHOCOLATE PUDDING. PLUM PIE. CHOCOLATE BLANCMANGE. 118 118 118 118 118 118 118 119 119 119 119 119 119 119 119 119 120 120 120 120 120 120 120 121 . APPLE AND ONION PIE.BAKED APPLES AND WHITE SAUCE. LEEK SOUP. TURNIP SOUP. CELERY SOUP. SAVOURY BATTER. APPLE SOUP. BUTTER BEAN SOUP. POTATO BATTER. SORREL SOUP. MUSHROOM TARTLETS. ROLLED WHEAT PUDDING.

CLEAR SOUP WITH DROPPED DUMPLINGS. SWEET CORN AND TOMATOES. GOOSEBERRY POOL. GROUND RICE CUTLETS. BUTTER BEANS RISSOLES. PARSNIP SOUP. SEMOLINA SOUP. PUMPKIN TART. MUSHROOM SOUP. CELERY SOUP. FRUIT TART. BANANA PUDDING. RATAFIA CUSTARD.EVE PUDDING. CHESTNUT SOUP. BEETROOT FRITTERS. APPLE PUDDING. MACARONI CUTLETS. 121 121 121 121 121 121 121 122 122 122 122 122 122 122 122 123 123 123 123 123 123 123 SANDWICHES CHEESE SANDWICHES. MACARONI SAVOURY. CURRY RICE SOUP. 124 124 . BAKED CUSTARD. SAVOURY SAUSAGES.

CREAM CHEESE SANDWICHES. EGG AND TOMATO SANDWICHES. TOMATOES ON TOAST. CHOCOLATE SANDWICHES. DEVONSHIRE SANDWICHES. 124 124 124 124 124 124 . CURRY SANDWICHES.

boil the soup up. 1 teaspoonful of mixed herbs. 4 onions. Soak the crusts in the water for 2 hours before they are put over the fire. a large Spanish onion. Pick and wash the barley. Cook them until tender in 1 quart of water with the butter and seasoning. 1 dessertspoonful of finely chopped parsley. pepper and salt to taste. and boil the soup up again. slice the potatoes. 1 oz. and onion. serve with little squares of toasted or fried bread. 2 sticks of celery. of turnips. of onions. Add the milk and thickening when the vegetables are thoroughly tender. 1 Spanish onion. 1 lb. 1 oz. ½ a teaspoonful of thyme. of finely chopped parsley. 1 oz. and serve. adding the butter. Boil the whole gently for 4 hours with the water. After preparing and washing the cabbage. ½ lb. boil it up and serve. of butter. 1 lb. add the milk. add them to the bread with the butter and pepper and salt to taste. add the milk and parsley. CABBAGE SOUP (French). and. adding more water if needed. and pepper and salt to taste. ½ lb. each of artichokes and potatoes. of stale crusts of Allinson wholemeal bread. Allow all to simmer gently for 1 hour. 1 pint of milk. ½ oz. When the barley is quite soft. herbs. Return the liquid to the saucepan. shred up very fine. Cut up into small dice the vegetables. Peel. and let all simmer gently for 10 minutes. 1 oz. 2 onions. set these two in a saucepan over the fire with 1 quart of water. of pearl barley. Serve with Allinson plain rusks. adding the butter. of butter. 4 potatoes. 2 turnips. 1 . When the beans are quite tender. 1-1/2 oz. 1 stick of celery. the butter and seasoning. wash. ½ oz. of butter. 3 pints of milk BARLEY SOUP. ½ pint of milk. 1 medium-sized cabbage. or longer it the vegetables are not quite tender. 2 carrots. and cut into dice the artichokes. boil the soup up and serve at once. of butter. then rub the soup through a sieve. or Allinson plain rusks. return it to the saucepan. pepper and salt to taste. of potatoes. rub the soup through a sieve. potatoes. ½ pint of milk. chop up the onion. Add water if the soup is too thick.SOUPS AND STEWS 8 oz. 1 fair-sized cabbage. of butter. return it to the saucepan. 1 lb. a little grated nutmeg. When the vegetables are tender rub them through a sieve. chop up the onions. 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). add the parsley chopped up finely. of parsley. 1 lb. Cook all very gently for 3-1/2 to 4 hours. 1 oz. thyme. 8 pints of water. and seasoning. of butter. HARICOT SOUP. 2 tablespoonfuls of Allinson fine wheatmeal. pepper and salt to taste. add the milk and parsley. stirring occasionally. or small dice of bread fried crisp in butter or vege-butter. and let all cook gently for 1 hour. BREAD SOUP. 3-1/2 pints of water. ARTICHOKE SOUP. ½ saltspoonful of nutmeg. CABBAGE SOUP. of haricot beans. if the flavour is liked. 1-1/2 pints of milk. 2 quarts of water.

peel the potatoes and cut them into small dice. turnip. add the lemon juice. and serve. butter. ½ teaspoonful of nutmeg. 1 oz. boil it up. and pepper and salt to the water. 1 large Spanish onion. that they may not curdle. of butter. of Allinson fine wheatmeal. and cut the carrots into dice. with the fried onions. If the carrots are old. add these. bread. add the butter. 1 oz. celery. When the cauliflower is quite tender add the milk. pepper and salt to taste. which should be as thick as cream. nutmeg.and water equal parts. and 1 dessertspoonful of Allinson fine wheatmeal. of butter. scrape. 1 teaspoonful of herbs. butter. 1 pint of milk. Chop up the capers. keeping the flowers whole. and add 5 pints of water. which should first be smoothed with a little cold water. CAPER SOUP. with seasoning to taste. and 2 blades of mace. 4 good-sized carrots. adding the butter. 2 oz. herbs. When the vegetables are tender. When quite soft. and serve with sippets of toast. add them and let the soup cook gently for 10 minutes. Wash the cabbage and shred it finely. and boil the soup up. Prepare and cut into small pieces the carrot. 2 pints of water. 1 turnip. 2 eggs. pepper and salt to taste. 3 oz. 1 oz. boil the vegetables in the milk and water until quite tender. Prepare the cauliflower by washing and breaking it into pieces. re-heat the soup without allowing it to boil. CLEAR SOUP. of CARROT SOUP (2). pepper and salt. and seasoning. Chop the onion up fine. 1 blade of mace. 1-1/2 oz. in the saucepan in which the soup is to be made. 1 carrot. and 1 blade of mace. ½ oz. 4 good-sized carrots. 1 turnip. ½ head of celery. the butter. and seasoning. ½ lemon. Let all boil together. When the vegetables are tender drain the liquid. and celery. of butter. beat up the eggs and add them carefully. Boil the milk and water and butter. 3 oz. 1 large tablespoonful of capers. 1-1/2 oz. and if too thick add water to the soup. at the last add the juice of the half lemon. pepper and salt to taste. of Allinson wholemeal bread without crust. and mace. Let all cook until quite soft. CAULIFLOWER SOUP. 1-1/2 pints of milk. and fry it brown in the butter. and serve the soup with sippets of toast. and thicken the soup with the wheatmeal. season with pepper and salt. and then rub them through a sieve. rub all through a sieve. allow it to boil up. 1 teaspoonful of mixed herbs. thicken it with the wheatmeal rubbed smooth with a little milk. let it simmer with the soup for 5 minutes. 1 onion. 1-1/2 oz. Wash. CLEAR SOUP (with Dumplings). 1 turnip. and serve. 1 small head of 2 . until the vegetables are quite tender. a little nutmeg. Lastly. of Allinson fine wheatmeal. 2 large English onions. and pepper and salt to taste. take it off the fire. 1 dessertspoonful of finely chopped parsley. of breadcrumbs. 1 fair-sized onion. rub the wheatmeal smooth with a little water. they will take longer cooking. adding the mace and seasoning. set them over the fire with 3 pints of water. and boil in 1-1/2 pints of water. Return the mixture to the saucepan. of butter. 1 head of celery. Prepare and cut up the onions and celery. 1 carrot. boil the soup up. adding the mace. pepper and salt to taste. and the juice of a lemon. pepper and salt to taste. Set the vegetables over the fire with 3 pints of water. Scrape and wash the vegetables. return the soup to the saucepan. and serve. return it to the saucepan. and cut them up small. the nutmeg. which will probably be in 1-1/2 hours. CARROT SOUP (1). 1 medium-sized cauliflower. add the parsley.

butter, 3 pints of water. Chop up finely the onions and fry them brown in the butter in the saucepan in which the soup is to be made; add the water. Cut up in thin slices the carrot and turnip, add these, with the herbs, nutmeg, and seasoning to the soup. Let it boil for I hour, drain the liquid, return it to the saucepan, and when boiling add the dumplings prepared as follows: ½ pint of clear soup, 4 eggs, a little nutmeg, pepper and salt to taste. Beat the eggs well, mix them with the soup, and season the mixture with nutmeg, pepper, and salt. Pour it into a buttered jug; set it in a pan with boiling water, and let the mixture thicken. Then cut off little lumps with a spoon, and throw these into the soup and boil up before serving.

for 5 minutes, and serve with a little plain boiled rice.

CORN SOUP.
1 breakfastcupful of fresh wheat, 1 quart of water, ½ pint of milk, ½ oz. of butter, ½ oz. of finely chopped parsley, 1 oz. of eschalots, seasoning to taste. Steep the wheat over night in the water and boil it in the same water for 3 hours, add the butter, the eschalots, chopped up very fine, and pepper and salt. Let the whole simmer very gently for another ½ hour, add the milk and parsley, boil the soup up once more, and serve.

LEEK SOUP (1).
2 bunches of leeks, 1-1/2 pints of milk, 1 oz. of butter, 1 lb. of potatoes, pepper and salt to taste, and the juice of a lemon. Cut off the coarse part of the green ends of the leeks, and cut the leeks lengthways, so as to be able to brush out the grit. Wash the leeks well, and see no grit remains, then cut them in short pieces. Peel, wash, and cut up the potatoes, then cook both vegetables with 2 pints of water. When the vegetables are quite tender, rub them through a sieve. Return the mixture to the saucepan, add the butter, milk, and seasoning, and boil the soup up again. Before serving add the lemon juice; serve with sippets of toast.

CLEAR CELERY SOUP.
1 large head of celery or 2 small ones, 1 large Spanish onion, 2 oz. of butter, pepper and salt to taste, and 1 blade of mace. Chop the onion and fry it brown in the butter or Allinson vege-butter in the saucepan in which the soup is to be made. When brown, add 4 pints of water, the celery washed and cut into pieces, the mace, the pepper and salt. Let all cook until the celery is quite soft, then drain the liquid from the vegetables. Return it to the saucepan, boil the soup up, and add 1 oz. of vermicelli, sago, or Italian paste; let the soup cook until this is quite soft, and serve with sippets of crisp toast, or Allinson plain rusks.

LEEK SOUP (2).
1 dozen leeks, 1-1/2 pints of milk, 1 lb. of potatoes, 1 oz. of butter, pepper and salt to taste, and the juice of a lemon (this last may be omitted if not liked). Prepare the leeks as in the previous recipe, cut them into pieces about an inch long. Peel and wash the potatoes and cut them into dice. Set the vegetables over the fire with 1 quart of water, and cook them until tender, which will be in about 1 hour. When soft rub all through a sieve and return the soup to the saucepan. Add the milk, butter, and seasoning, boil up, and add the lemon juice just before serving. Should the soup

COCOANUT SOUP.
2 cocoanuts grated, 2 blades of mace, 1 saltspoonful of cinnamon, 3 pints of water, the juice of a lemon, 2 eggs, 1 oz. of Allinson fine wheatmeal, pepper and salt to taste. Boil the cocoanut in the water, adding the mace, cinnamon, and seasoning. Let it cook gently for an hour; strain the mixture through a sieve and then return the soup to the saucepan. Make a paste of the eggs, wheatmeal, and lemon juice, add it to the soup and let it boil up before serving; let it simmer

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be too thick add a little hot water. Serve with Allinson plain rusks.

MILK SOUP (suitable for Children).
1-1/2 pints of milk, 1 egg, 1 tablespoonful of Allinson fine wheatmeal, 1-1/2 oz. of sultanas, sugar to taste. Boil 1-1/4 pints of milk, add the sugar, beat up the egg with the rest of the milk and mix the wheatmeal smooth with it; stir this into the boiling milk, add the sultanas, and let the soup simmer for 10 minutes.

LENTIL SOUP.
1 lb. each of lentils and potatoes, 1 large Spanish onion, 1 medium-sized head of celery (or the outer pieces of a head of celery, saving the heart for table use), 1 breakfastcupful of tinned tomatoes or ½ lb. of fresh ones, 1 oz. of butter, pepper and salt to taste. Chop the onion up roughly, and fry it in the butter until beginning to brown. Pick and wash the lentils, and set them over the fire with 2 quarts of water or vegetable stock, adding the fried onion. Peel, wash, and cut up the potatoes, prepare the celery, cut it into small pieces, and add all to the lentils. When they are nearly soft add the tomatoes. When all the ingredients are quite tender rub them through a sieve. Return the soup to the saucepan, add pepper and salt, and more water if the soup is too thick. Serve with sippets of toast.

OATMEAL SOUP.
6 oz. of coarse oatmeal, the outer part of a head of celery, 1 Spanish onion, 1 turnip, 1 oz. of butter, and pepper and salt. Wash and cut the vegetables up small, set them over the fire with 2 quarts of water. When boiling, stir in the oatmeal and allow all to cook gently for 2 hours. Rub the mixture well through a sieve, adding hot water it necessary. Return the soup to the saucepan, add the butter and pepper and salt, and let it boil up. The soup should be of a smooth, creamy consistency. Serve with sippets of toast or Allinson plain rusks.

MACARONI STEW.
6 oz. of cold boiled macaroni, 1 large Spanish onion, 1 carrot, ½ lb. of tomatoes, ¼ lb. of mushrooms, 2 oz. of grated cheese, 1 oz. of butter, pepper and salt to taste. Wash, prepare, and cut up the vegetables in small pieces. Cover them with water and stew them until tender, adding the butter and seasoning. When tender add the macaroni cut into finger lengths, and the cheese.

ONION SOUP (French).
½ lb. onions, 3 oz. grated cheese, 2 oz. butter, some squares of Allinson wholemeal bread, pepper and salt to taste. Peel and chop the onions, and fry them a nice brown in the butter. When brown add to it the cheese and 3 pints of water. Boil all up together and season to taste. Place the bread in the tureen, pour the boiling soup over it, and serve.

MILK SOUP.
2 onions, 2 turnips, 1 head of celery, 3 pints of milk, 1 pint of water, 2 tablespoonfuls of Allinson fine wheatmeal, pepper and salt to taste. Chop up the vegetables and boil them in the water until quite tender. Rub them through a sieve, return the whole to the saucepan, add pepper and salt, rub the wheatmeal smooth in the milk, let the soup simmer for 5 minutes, and serve.

PARSNIP SOUP.
3 parsnips, 1 onion, 1 head of celery, ½ oz. of butter, ½ pint of milk, 1 quart of water, 1 tablespoonful of Allinson fine wheatmeal, 1 tablespoonful of vinegar, pepper and salt. Scrape the parsnips and cut them up finely, cut up the celery and onion, and set the vegetables over the fire with the water, butter, and pepper and salt

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to taste: when they are quite tender rub them through a sieve. Return the soup to the saucepan, add the milk and the thickening, boil up for five minutes, and before serving add the vinegar. This latter may be left out if preferred.

POTATO SOUP.
2 lbs. of potatoes, ½ 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 three 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.

PEA SOUP.
1 lb. of split peas, 1 lb. of potatoes, peeled, washed, and cut into pieces, 1 Spanish onion, 1 carrot, 1 turnip, ½ head of celery or a whole small one, 1 oz. of butter, pepper and salt to taste, Pick and wash the peas, and set them to boil in 2 quarts of water. Add the potatoes and the other vegetables, previously prepared and cut into small pieces, the butter and seasoning. When all the ingredients are soft, rub them through a sieve and return them to the saucepan. If the soup is too thick, add more water. Boil it up, and serve with fresh chopped mint, or fried dice of Allinson wholemeal bread. Allow 3 to 4 hours for the soup.

RICE SOUP.
3 oz. of rice, 4 oz. of grated cheese, a breakfastcupful of tomato juice, 1 oz. of butter, pepper and salt to taste. Boil the rice till tender in 2-1/2 pints of water, with the butter and seasoning. When quite soft, add the tomato juice and the cheese; stir until the soup boils and the cheese is dissolved, and serve. If too much of the water has boiled away, add a little more.

PEASE BROSE.
This is made by the Scottish peasant in this way. He puts some pea flour into a basin, and pours boiling water over it, at the same time stirring and thoroughly mixing the meal and water together. When mixed he adds a little salt, pepper, and butter, and eats it with or without oatcake.

RICE AND GREEN-PEA SOUP.
2 oz. of rice, 1 breakfastcupful of shelled green peas, 1 pint of milk, 1 quart of water, 1 oz. of butter. Boil the rice in the water for 10 minutes, add the peas, the butter and pepper and salt to taste. Let it cook until the rice and peas are tender, add the milk and boil the soup up before serving.

PORTUGUESE SOUP.
4 onions, 4 tomatoes, 1 oz. of grated cheese, ¼ lb. of stale Allinson wholemeal bread, 1 quart of water, 1 oz. of butter, 1 even teaspoonful of herbs, pepper and salt to taste. Slice the onions and fry them until brown, add the tomatoes skinned and sliced, the water, herbs, and pepper and salt, and let the whole boil gently for 1 hour. Cut up the bread into dice, and put it into the tureen, pour the soup over it, cover, and let it stand for 10 minutes to allow the bread to soak; sprinkle the cheese over before serving.

RICE AND ONION SOUP.
4 onions, 3 oz. of rice, 1-1/2 oz. of butter, 3 pints of water, pepper and salt. Chop the onions up very finely, and fry them with the butter until slightly browned; add the rice, seasoning, and water, and let the whole cook gently until quite soft. A tablespoonful of finely chopped parsley may be added.

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but do not allow them to boil. 2 oz. vinegar. 4 large potatoes. SORREL SOUP (1). Rub them through a sieve and return the soup to the saucepan. pepper and salt to taste. pepper and salt to taste. and water. when the potatoes are quite tender. and cook it in 1 pint of water with the onion and seasoning. pepper and salt to taste. Pick and wash the sorrel and drain the water. and let the bread soak for a few minutes before serving. 1 large Spanish onion. which should be boiling. and boil both with the water. or Allinson plain rusks. 1 oz. the juice of 1 lemon. Allow all to cook until thoroughly tender. seasoning to taste. Pick. rub all through a SORREL SOUP (2). Set it over the fire with the butter and stew for 5 minutes. pepper and 6 . then add the milk. when tender peel and pass them through a potato masher. 1 chopped up onion. 1 onion. SPINACH SOUP. ½ lb. serve with sippets of toast. Serve with sippets of toast. pepper and salt. 3 pints of water. salt to taste. 1 oz. Put the potatoes into a saucepan with the butter. then rub through a sieve. SCARLET RUNNER SOUP. 1 stick of celery. wash. 1-1/2 lbs. as this would make them curdle. 2 eggs. add also the butter and pepper and salt. boil up again. and let the soup simmer for ½ an hour. of spinach. and pepper and salt to taste. 1 oz. 1 lb. of butter. ANDREW’S SOUP. 1 teaspoonful of thyme. and seasoning to taste. add the butter. and pepper and salt to taste. Return the soup to the saucepan (adding more water if it has boiled away much). which will take 1-1/2 hours. 2 turnips cut up in dice. of butter. Pick. 1 pint of clear tomato juice (from tinned tomatoes). of butter. Boil the chestnuts and vegetables gently until quite tender. 2 Spanish onions. and chop fine the sorrel. Serve at once with sippets of toast. This will make about 3 pints of soup.ST. of butter. When the spinach is quite soft. and stir it with the sorrel for 5 minutes. butter. of Allinson wholemeal bread cut into small dice. and sift in the cheese before serving. of sorrel. 2 eggs. of butter. 1 teaspoonful of thyme. and chop up the sorrel. 1 dessertspoonful of vinegar. pepper. Boil the potatoes in their skins. 3 pints of water. and serve with fried sippets of bread. Place the bread in the soup-tureen and pour the soup over it. of Allinson fine wheatmeal. butter. and salt until the onion is quite tender. and 2 oz. pepper and salt. of butter. 1 oz. 1-1/2 lbs. peel and cut up in slices the potatoes. ½ lb. of grated cheese. of sorrel. SPANISH SOUP. of Allinson fine wheatmeal. 1 oz. tomato juice. and thicken it with the wheatmeal. remove the saucepan to the cool side of the stove and stir in the eggs well beaten. before serving add the eggs well beaten. of butter. 1 pint of milk. 2 quarts of water. Cover it up. 1 oz. 1 pint of milk. 3 pints of chestnuts peeled and skinned. of sorrel. Wash the spinach well. of potatoes. 2 quarts of water. 2 tablespoonfuls of Allinson fine wheatmeal. Allow the soup to simmer for 10 minutes. 6 potatoes. of French beans or scarlet runners. 1 lb. let it simmer for 5 minutes. pass the soup through a sieve. 1 pint of water. 2 quarts of water. add the wheatmeal. ½ oz. String the beans and break them up in small pieces. adding pepper and salt to taste. add the water. Let it boil 10 minutes. chop up the onion. and set both over the fire with the water. SORREL SOUP (French) (3). 1-1/2 oz. 2 lbs. 1 carrot. cut up the other vegetables and add them to the water. wash.

them in the butter for 10 minutes. salt and pepper to taste. ½ head celery. add more 7 . 1 tea-cup of cauliflower cut into little branches. freshly cooked. TOMATO SOUP (1). 1 teacupful of pearl barley. wash. of fresh ones. of tapioca. butter. return it to the saucepan. 1 pint shelled peas. of rice. 1 onion. and add them with the leaf of chervil and tarragon to the soup. 1 teaspoonful of herbs. 2 oz. of tomatoes (or 1 tin of tomatoes). 2 oz. When all is quite tender add the peas and asparagus points. butter. SUMMER SOUP. Then strain off the liquid and pass the vegetables through a sieve. 1-1/2 lbs. and add the lemon juice last of all. It too thick. Cut the tomatoes into slices. and boil it up before serving. Let the soup cook gently until the rice is tender. 1 quart of water. 2 oz. of tomatoes. or to shape. and simmer gently for 3 hours. Cut the carrots and turnip into small rounds. 2 oz. whole onions. serve with croutons. and cauliflower. chop fine the onion. TAPIOCA AND TOMATO SOUP. vermicelli. Cover with about 1 quart of cold water. and 3 pints of water. together with ½ pint of peas. and add the other ingredients and seasoning. and set on the fire. let all cook until quite tender. small handful of spinach. the herbs and seasoning to taste. add the milk. and allow the soup to cook until the vermicelli is soft. ¼ pint croutons. 1 carrot. bring to the boil. pass the soup through a sieve. 2 cabbage lettuces. 1 tin of tomatoes. ¼ pint of peas. and 2 bay leaves (these may be left out it desired). and let them cook with the water for about 20 minutes. 1 oz. Peel the onion and chop it up roughly. or 2 lbs. pepper and salt to taste. stir into it the spinach. 1 large Spanish onion or 2 small ones. together with 1 teaspoonful of sugar. return the soup to the saucepan. the tomatoes skinned and cut in slices. 2 large carrots. 1 large onion. add them with the chopped-up celery. Add the water. Stamp the sorrel and lettuce into small round pieces. Season and add ½ pint green peas previously boiled. let all cook together for ½ an hour. of butter. simmer for ½ an hour. 2 Spanish onions. 1 cucumber. then rub through a sieve and add butter and milk. put them into a stewpan. and butter. boil all up. small handful of sorrel. Peel. ½ pint of milk. a piece of mint. add seasoning and the vermicelli. 2 large turnips. When the onion is browned add the tomatoes (the fresh ones should be sliced). of butter. 1 oz. the bay leaves and 3 pints of water. Cover the vegetables with cold water and allow them to boil from 2 to 3 hours. 1-1/2 oz. 1 turnip. to a quart of water. 1 oz. heart of small white cabbage lettuce. also cut up the cucumber and onion. pepper and salt to taste. add a little water. 1 blade of mace. the mint. 2 carrots. SPRING SOUP. Fry it brown with the butter in the saucepan in which the soup should be made. TOMATO SOUP (2). 3 pints of water (only 2 if tinned tomatoes are used). 1 leaf each of chervil and of tarragon. sprinkle in the tapioca. Strain the mixture. which will take from 5 to 10 minutes. of butter. ¼ pint asparagus points. 10 small spring onions. If the soup is too thick.sieve. pepper and salt to taste. and bring to the boil. Add them to the liquid again. return the liquid to the saucepan. when the soup is boiling. Wash and cut up the lettuces. 1 lb. 1 teaspoonful of herbs. 1 turnip. Mix the wheatmeal with the melted butter as in the previous recipe. and cut up finely the vegetables and stew VEGETABLE SOUP. Then drain the liquid through a strainer or sieve without rubbing anything through.

and cook the vegetables for 20 minutes. 1 medium-sized marrow. of butter. remove the mace. ½ oz. rub the fine wheatmeal smooth with the milk. and add the parsley before serving. VEGETABLE MARROW SOUP. 1 pint of water. 1 pint of milk. pepper and salt. and salt. allow it to simmer for 5 minutes. return the soup to the saucepan. 1 quart of water. 1 oz.milk. Remove the pips from the marrow. Let the almonds and mace simmer in the water and milk for ½ of an hour. of vermicelli. pepper and salt to taste. add this to the soup. 8 . WHITE SOUP. adding the butter. 1 pint of milk. pepper. Let the soup cook gently until the vermicelli is soft. of ground almonds. 2 tablespoonfuls of Allinson fine wheatmeal. ½ oz. of finely chopped parsley. and serve. add pepper and salt to taste. cut it into pieces. 1 onion. 2 blades of mace. Rub through a sieve. chop up fine the onions. 4 oz. Boil up and serve. and the vermicelli.

of shelled green peas (if in season). to both of which they are in many particulars similar. Serve with vegetables and tomato sauce. 6 oz. Put the butter into the frying-pan. When the celery and onion are quite tender mix the batter with them. Allinson fine wheatmeal. pepper and salt to taste. 2 oz. BATTER VEGETABLE. ½ lb. turn into it the potatoes and onions. and the eggs well beaten. These dishes take the place of omelets and frequently of pies. Prepare the celery. This is a very tasty dish. and stew both gently in half the milk and the butter and seasoning. of Allinson fine wheatmeal. 3 eggs. Cut the vegetables into small dice. of butter. pour the mixture into it. ½ lb. BATTER CELERY. of potatoes. butter. Peel and wash the potatoes. meal. and eggs. 1 pint of milk. chop up the onion pretty fine. 1-1/2 lbs. ½ lb. fry them in the butter until fairly well cooked. Make a batter of the milk. of butter. of carrots. and fry them together. pepper and salt to taste. Chop fine the onions. Bake the mixture in a piedish for 1-1/2 hours in a moderate oven. and bake the savoury for 1-1/2 hours. Make the batter with the milk. Eat with potatoes and tomato sauce. and adds to their wholesomeness. wheatmeal. Grease a pie-dish. pepper and salt.into it. of potatoes. 2-1/2 oz. two good-sized English onions. cut it into small pieces. 1 English onion. and let it get boiling hot. 8 oz. add the vegetables and seasoning. The batter is used to keep the ingredients together. of onions. stir the fried potatoes and onions 9 . of Allinson fine wheatmeal. BATTER POTATO. ½ lb. 2 oz. grease a pie-dish. of turnips. 1 pint of milk. stirring frequently until the vegetables begin to brown and get soft. 1 pint of milk. the eggs and the wheatmeal. ½ lb. and season with pepper and salt. and bake the savoury for 1-1/2 hours. Make a batter meanwhile with the rest of the milk. then dry them on a cloth. turn the mixture into it. ½ lb. and slice them ¼ inch thick. 1 large head of celery. 3 eggs. 3 eggs.

and repeat the pouring over the contents of the pie-dish. thicken the sauce with the wheatmeal. of butter. a handful of finely chopped parsley. 3 oz. a crust is put on the top. Boil the milk and thicken it with the flour. vegetables. BEAN PIE. which are put in a pie-dish. of grated cheese. and then baked for 1 hour or so. rub through a sieve. Pick the beans. of Allinson wholemeal bread. The beans should be cooked in only enough water to keep them from burning. pour it over the artichokes and stew both gently until the artichokes are quite tender. which will be in about 2 hours. ½ lb. Bake the savoury until brown. Make tomato sauce as follows: Chop the eschalots up very finely. 6 medium-sized tablespoonful of tablespoonful of pepper and salt BREAD AND CHEESE SAVOURY. pepper and salt to taste. and dusting with pepper. add only just sufficient for absorption. Finish with a good sprinkling of cheese. BUTTER BEANS WITH PARSLEY SAUCE. 1 breakfastcupful of rice. 1 finely chopped Parsley. salt. 1 tablespoonful of Allinson fine wheatmeal. 1 Allinson fine wheatmeal. soaked tapioca. carrots. Cut the bread into slices and butter them: arrange in layers in a pie-dish. the seasoning. 2 oz. then last of all add the lemon juice. therefore. just covering them. The sauce is made thus: 1 pint of milk. of tomatoes (or three parts of a tin of tomatoes). which it will be in about ¾ of an hour. a little nutmeg. and steep them over night in boiling water. and the parsley. serve with potatoes. pepper and salt to taste. 2 lbs. salt. and a little nutmeg. CARROTS AND RICE. and cut them into slices. which should first be smoothed with a little cold milk. until quite soft. flavouring herbs. spreading some cheese between the layers. This is made from boiled beans. and put into pots make an excellent substitute for potted meat.SAVOURIES ARTICHOKES AUX TOMATOES. Whip up the eggs. 1-1/2 lbs. ½ dozen eschalots. flavoured with pepper. drain them. salt. adding seasoning and the butter. Cold beans are very nice if warmed in a frying-pan with oil or butter. This is a tasty dish. pepper. of butter. of artichokes. This dish should be eaten with potatoes and green vegetables. 10 . and mace. 1 oz. If this is done 2 or 3 times the top slices of bread and butter get soaked and then bake better. 1 oz. In the morning. wash them. and may be eaten with potatoes. Mashed beans. 1 pint of milk. This should also be done when a bread and butter pudding is made. mix them with the milk and pour the mixture over the bread and cheese in the pie-dish. and butter are added. slice the tomatoes and stew both in ¾ pint of water for 20 minutes. Allow 2 or 3 oz. of beans for each person. of Allinson fine wholemeal. pepper and salt to taste. 3 eggs. Parboil the artichokes. let them cook gently in the water they are steeped in with the addition of a little butter. a cup of water is poured in to make the gravy. Pour the custard back into the basin. when it boils away. and some butter. the juice of ½ a lemon. and sauce.

pour the sauce over it. and bake the dish in a moderate oven for 20 minutes. thicken them with the meal. and bake for 1 hour. 4 oz. place both in a pie-dish with the butter and seasoning. mix it with the mashed potatoes. pepper and salt to taste. of potatoes. also the butter cut into little bits. of butter until quite tender. of butter. 1 head of celery. pepper and salt. cut the butter into little bits and put them on the top of the pie. CAULIFLOWER PIE. Boil the cabbage in 1 pint of water until quite tender. of Parmesan. 1 saltspoonful of nutmeg. CAULIFLOWER AND POTATO PIE. 8 oz. 2 oz. add seasoning to it. and adding the cheese and seasoning to taste. Well wash the celery. eat with white or tomato sauce. Then cut them into pieces about 2 inches long. Put the celery into a pie-dish. pepper and salt to taste. 2 tablespoonfuls of breadcrumbs. remove the coarse outer stalks. well beaten. of butter. place the vegetables in a pie-dish. CHESTNUT PIE. 3 eggs. of Allinson fine wheatmeal. ¾ pint of milk. make a batter of the milk and eggs and meal. and steam the parts used until they are a little tender. 1 pint of milk. and serve up very hot. slice the onion and stew until tender in 1 pint of water. and fry them in boiling butter. Boil the rice in 1 quart of water until quite tender and dry. a teacupful of dried and sifted Allinson breadcrumbs. Cut up the cauliflower and potatoes. Cut the celery into pieces 3 inches long. cover the dish with the pastry. meanwhile slice the carrots and stew them in 1 pint of water and 1 oz. of Allinson fine wheatmeal. stew it in the milk until tender. make some pastry of the meal. place the butter in little pieces on the top. pile the carrots in the centre. mix all the ingredients together. make a batter of the meal. 1 large Spanish onion. ½ lb. then into the breadcrumbs. of Allinson fine wheatmeal. thickening 11 . of the butter and seasoning to taste. 1 fair-sized boiled (cold) cauliflower. COLCANON. add seasoning and the parsley. ½ lb. sprinkle the rest of the cheese over all. Parboil the cauliflower and potatoes. of butter. pepper and salt to taste. and bake 1-1/2 hours. 1 oz. 1 lb. mix well. 1 large cabbage. and bake for 15 minutes in a moderate oven. of chestnuts. ½ saltspoonful of nutmeg.to taste. and the eggs. or olive oil until a nice brown. 1 small cauliflower. milk. sprinkle half the cheese between the vegetables. drain the milk and make a sauce of it. 1 oz. the butter and seasoning and the grated cheese. Boil the chestnuts until partly tender. drain the water off to keep for stock. sprinkle the breadcrumbs over the whole. 2 oz. 11/2 oz. serve with brown gravy. of butter. cut the celery into pieces. dust with pepper and salt. cut the former into pieces and slice the potatoes. pepper and salt. of butter. and bake the pie for 1 hour. dip them first into the egg whipped up. ¾ lb. of grated cheese. 3 oz. and CELERY À LA PARMESAN. 3 eggs. 2 lbs. pour the batter over them. 1 pint of milk. Set the rice in the form of a ring on a dish. 1 oz. of cold boiled potatoes. 4 oz. of butter. adding 1 oz. pour it over the vegetables. 2 heads of celery. with Allinson fine wheatmeal. 1 pint of mashed potatoes. and a little cold water. beat up the eggs. removing the outer very hard pieces only. 1 or 2 heads of celery. sprinkle a few breadcrumbs over the whole. CELERY CROQUETTES. of grated cheese. or any other cooking cheese. 2 eggs. chop the cabbage up fine. vege-butter. turn the vegetables into a pie-dish. 2 eggs. and remove the skins.

small sago. of butter. Slice the tomatoes into a pie-dish. 8 oz. 4 eggs. 6 oz. add a little milk it necessary. some oil or butter for frying. and bake the pie for 1 hour. beat up 1 egg. add the eggs. 1 pint of milk. of wheatmeal. heat all well through in the oven or in a steamer. 1 handful of spinach. pepper and salt to taste. and 1 teacupful of raspings. CORN PUDDING. of butter. 2 eggs well beaten. 3 eggs. This can be made from cold potatoes and cold cabbage. 1 ditto of Egyptian lentils. 2 handfuls of spinach. 2 oz. Grate the onion. adding the butter and seasoning. Boil the macaroni until tender. and salt with the rice and lentils. The whole should be a thick porridgy mass. 1 gill of milk. 1 oz. mix the curry. press the mixture into a greased mould. 1 good teaspoonful of curry. 1 oz. and boil them for 5 to 10 minutes. eggs well beaten. add the potatoes. Boil the rice and lentils together until quite tender. 3 oz. eggs and milk. Boil the rice in 1 pint of water. 1 dessertspoonful of curry. CURRY SAVOURY. all the vegetables and seasoning. salt to taste. then into the raspings and fry them a nice brown in oil or vege-butter. of Allinson fine wheatmeal. 3 oz. turn out and serve with a white sauce. of HERB PIE. 1 lb. 2 eggs. curry. and steam the haggis for 3 hours. with the butter in bits over the top. Make a batter of the meal. 12 . of tomatoes. 2 oz. fry the onion brown in the butter. ½ saltspoonful of nutmeg. spread the mixture over the tomatoes. when quite soft put into it the butter to melt. mix all the ingredients together. 2 breakfastcupfuls of Allinson breadcrumbs. of rice. chopped very fine. if too dry add a little milk. 1 breakfastcupful of rice. Butter a pudding basin. 1 large Spanish onion. 2 breakfastcupfuls of tinned tomatoes. and mix all this with the macaroni. pour the mixture into a piedish. ½ oz. salt to taste. CURRY BALLS. ½ lb. when melted. and bake the savoury from ½ to 1 hour. of butter. Soak the breadcrumbs in the milk. 1 oz. 2 eggs. 3 finely chopped onions. When the rice is dry and tender mix in the curry. dip them in the other egg. ½ oz. HAGGIS. mix in the oatmeal and wheatmeal. Swell the sago over the fire with as much water as it will absorb. Form into balls. mix the breadcrumbs with the tomatoes. some Allinson fine wheatmeal ¼ teaspoonful of nutmeg. 1 dessertspoonful of curry. pour into it the mixture. mix sufficient of the wheatmeal with the rest to make the mixture into a fairly firm paste. 2 onions. turn the mixture into a pie-dish. and let them cool a little. onion and salt. 1 dessertspoonful of mixed powdered herbs. of butter. 1 oz. place a piece of buttered paper over it. pepper and salt to taste. all chopped fine. of boiled and grated potatoes. pepper and salt to taste. add the other ingredients. and whip up the eggs. not forgetting the herbs and seasoning. 8 oz. 3 eggs.mix these well with the rest. 1 ditto of lettuce. well beaten. and. tie a pudding cloth over the basin. and cut it up into pieces 1 inch long. 1 egg. drop these in boiling clear soup or water (according to requirements). well beaten. of rolled oatmeal. butter. FAVOURITE PIE. form this into balls. 1 tin of sweet corn. 1 handful of parsley. of macaroni. and let it bake 1 hour. and a little milk if needed. 1 handful of parsley. FORCEMEAT BALLS. and bind the rice with that. eggs. of oiled butter. of breadcrumbs.

1 teaspoonful of thyme. ½ lb. of butter. Peel. Cut up into dice the potatoes and leeks. beat up the second egg. place them on the top of the potatoes. 3 eggs. 8 oz. butter. Fry the onion in 1-1/2 oz. Arrange the vegetables and tomatoes in layers. or ½ lb. 1 dessertspoonful of lemon juice. pepper and salt to taste. meal. place bits of butter over the top. 2 eggs. and the dish will still be very savoury. and ½ lb. of butter. and cut into thin slices. and cut into dice the potatoes and onion. 1 lb. season it with pepper and salt. 1 heaped-up 13 . Drain and serve. 1 finely chopped onion. Scald and slice the tomatoes. wash. roll them into the egg and raspings. make a batter with the milk. When the lentils are quite soft. ¾ lb. of lentils. some raspings. Chop all the vegetables up finely. and add pepper and salt to taste. adding the herbs. pepper and salt to taste. LENTIL TURNOVERS. Add a little more hot water if necessary while baking to make up for what is lost in the cooking. LEEK PIE. 1 bunch of leeks. and fry the rissoles a nice brown in boiling butter or oil. 1 pint of milk. Quarter the eggs and place them on the top. Cut the butter into little bits. of butter. Turn the mixture into a pie-dish. 1 breakfastcupful of tinned tomatoes. 1-1/2 oz. Pick and wash the lentils. ½ lb. and pour over as much water or vegetable stock as may be required for gravy. 2 lbs. 1-1/2 oz. but only just enough to make the mixture keep together. and seasoning well together. lentils. and bake the pie 1-1/2 to 2 hours in a moderate oven. Those who do not like tomatoes can leave them out. Peel. The potatoes should be peeled. pepper and salt to taste. of butter. Have the lentils cooked beforehand. pour the mixture into a buttered pie-dish. of tomatoes. of onions. 1 ounce of butter. and cut up the mushrooms. 1 oz. 1 English onion chopped very fine. pour it over the vegetables. mix all well. parboil them in 1 pint of water. beat up one of the eggs and add it to the mixture. 1 Spanish onion. 3 hard-boiled eggs. and like a pureé (which will take from 1 to 11/2 hours). set them aside to cool. and seasoning. place the vegetables in a pie-dish. herbs. of Allinson fine wheatmeal. and boil them in enough water to cover them. dust a little pepper and salt between the layers. butter. tomatoes. 1 breakfastcupful of breadcrumbs. of potatoes. HOT-POT. beating all well together. when this is absorbed add the tomatoes. ½ teaspoonful of herbs. and the onions peeled and cut into thin slices. of mushrooms. wash. of potatoes. 1 lb. teaspoonful of herbs. 6 oz. Form into rissoles. of lentils. 1 lb. and bake the pie for 1 to 1-1/2 hours. add a very little milk. and bake the hot-pot for 2 hours or more in a hot oven. LENTIL RISSOLES. of potatoes. and mix the fried vegetables. and if necessary gradually a little more water to prevent the lentils from burning. 6 oz. washed. eggs. 2 lettuce hearts sliced fine. and bake it for 1-1/2 hours. and finish with a layer of potatoes. 1 breakfastcupful of tinned tomatoes. mix well. pepper and salt to taste. 1 pint of milk. and mix them with a batter made of the milk. Cover with a short crust. Mix the lentils and the breadcrumbs. 3 eggs. 2 small onions. butter. and meal. of Allinson fine wheatmeal. of sliced fresh ones. a little nutmeg. vegebutter or oil for frying. pepper and salt to taste. fill the dish with hot water. chop LENTIL PIE. and eggs. mix it with the lentils as they are stewing.and 1 of mustard and cress. Pick and wash the lentils. 11/2 oz. and a little butter. of lentils. and cook them in only as much water as they will absorb. and fry them in the butter until nearly soft. If it is too dry.

AND RICE. of grated Parmesan cheese. ¼ lb. onions and tomatoes to the lentils. MINESTRA. of butter or vege-butter and a little water. 2 oz. and 3 hard-boiled eggs. of Allinson fine wheatmeal and 2 oz. and fry both in the butter. and salt to the cooked rice and lentils. and cut them into 2 or 4 pieces. Peel and cut up the mushrooms. ½ a cupful of tinned tomatoes. vegetables. and fry them in the rest of the butter. Add them to the lentils now cooking. the eggs. of mushrooms. also the lemon juice and seasoning. according to their size. When they are done remove the mace and turn the lentils out to get cold. ½ lb. and fry them in 1 oz. of rice. 2 breakfastcupfuls of flagolet beans. Boil the vegetables in 1 quart of water until quite tender. ¼ lb. Bake the savoury for ¾ of an hour to 1 hour. and salt to taste. MUSHROOM CUTLETS. pepper and salt to taste. ½ teaspoonful of herbs. and mix all well. ½ teacupful of mashed potatoes. Let it cool. of mushrooms. of butter. add a little more water as may be required. stir a few minutes. adding the mace. onions. then set it over the fire with 1-1/2 pints of water and the lentils. Bake for 15 minutes in a floured tin. 1 dessertspoonful of curry. and salt. and celery mixed (the latter cut up small). and let the lentils cook gently until they have become soft and make a fairly firm purée. Peel and wash the mushrooms. if necessary add a little milk to make it into a paste. of fresh tomatoes or ½ a tinful of tinned ones. and serve with brown sauce. add the fried MUSHROOM PIE. Before serving add the butter and cheese. 3 eggs. Mix the mushrooms and onion with the breadcrumbs. 1 small onion. If too dry. add the rice. Then use for making sandwiches with very thin bread and butter. 1 oz. of lentils. and set them over the fire to cook. and potatoes. Roll the paste out thin. of butter. 1 teaspoonful of mixed herbs. only just covered with water. and serve. 1 egg well beaten. of potatoes. cut up the rest of the butter in pieces and place them here and there over the breadcrumbs. the whole should be a fairly firm pureé. 1 lb. 1 oz. 1 blade of mace. Chop fine the onion and fry it a nice brown in the butter. and cook all together gently until the rice is soft. 2 eggs. turn half over. pepper. picked and washed. and 14 . shape the mixture into cutlets. of butter. 2 oz. moisten the edges.fine the onion. of butter. Spread all over the tomatoes. add the curry. LENTILS (CURRIED). 1 English onion. LENTILS (POTTED). a little milk. carrots. 1 teaspoonful of finely chopped parsley. 2 oz. Pick and wash the lentils. some breadcrumbs. When tender set them aside to cool a little. 1 Spanish onion. and meanwhile make a paste of 6 oz. of butter. add also pepper and salt to taste. 1 breakfastcupful of potatoes cut into small dice. Smooth the curry with 1 spoonful of water. cut them into slices and place them in a buttered pie-dish. FOR SANDWICHES. pepper and salt to taste. chop up the onion. pepper and salt to taste. Roast the rice in a frying-pan in half of the butter until browned. Peel and wash the potatoes. and press the edges together. Scald and skin the tomatoes. stir them sometimes to prevent burning. well beaten. Serve with tomato sauce. 1-1/2 lbs. 1 breakfastcupful each of lentils and rice. 1 teacupful of breadcrumbs. scatter breadcrumbs over the top. Place some of the lentil mixture in each. also pepper and salt. 1-1/2 lbs. of butter. adding more water if necessary. 2 oz. cut into squares of about 4 inches. When the lentils are quite soft. dip them in the other egg well beaten.

Pick and wash the mushrooms. of the butter. adding pepper and salt to taste. 1 lb. pepper and salt to taste. 1 small onion chopped fine. The Gravy. Press the edges of each square together. of butter. and place them on the top. 4 oz. Make the crust in the usual way with cold water. of butter (or 3 tablespoonfuls of Allinson frying oil).—The stalks of the mushrooms. potatoes. cut this into thin strips and lay them in diamond shape across the pie. and a little water. of butter. and bake the pie for ¾ of an hour to 1 hour. of medium-sized mushrooms. Serve with green vegetables. cover with a short crust. pepper and salt to taste. add the eggs well whipped. MUSHROOM SAVOURY. of butter. let the mixture cool. stir into it the vermicelli. 4 ounces of Allinson plain rusks 3 eggs. and cut the rest of the butter into bits to be scattered over the mushrooms. cut them up in small pieces dredge them with pepper and salt. 1 oz. 1 teaspoonful of Allinson cornflour. frying oil. pick and wash the mushrooms. and cut up the mushrooms. of mushrooms. keep a little of the paste. fill with the mixture. and tomato sauce. For the pastry. a good deal of liquid will run from the mushrooms. and turn them into a pie-dish with the water. 3 oz. melt the butter in the frying-pan and fry the mushrooms and onion in it. very tasty. and a little cold water. Pour the mixture into a greased pie-dish. and season with pepper and salt. and fry them and the onion in the butter. line some tartlet tins with Allinson wholemeal crust. return the sauce to the saucepan. and press the edges well together. and thicken it with the cornflour. bake the pie ¾ hour in a moderate oven. and pepper and salt to taste. remove the stalks. of butter or Allinson 15 . of Allinson fine wheatmeal. MUSHROOM TART AND GRAVY. and 2-1/2 oz. 1 tablespoonful of vermicelli broken up small. which let cook in the juice until tender. of butter. roll it out. make pastry with the meal. 2 oz. adding the herbs and seasoning. 4 eschalots chopped very fine. Peel and wash the mushrooms and cut them up. and cook the mushrooms and onion for 10 minutes with the butter in ½ pint of water. ½ lb. OATMEAL PIE-CRUST. 3 oz. of vege-butter or butter. 3 bay leaves. pepper and salt to taste. 1 pint of milk.cut them into pieces the size of walnuts. and place as much mushroom on each as it will conveniently hold. ½ oz. 1 oz. dry them and cut them into pieces. quarter the eggs. Serve with brown gravy. strain. dredge well with pepper and salt. pepper and salt to taste. It will be found beautifully short. butter. MUSHROOM TARTLETS. and more digestible than white flour pastry. When they have cooked in the butter for 10 minutes add them to the other ingredients. MUSHROOM TURNOVERS. ½ lb. wash. Make the pastry of the meal. of Allinson fine wheatmeal. parboil them with 1 pint of water. line a large plate and heap the mushrooms upon it. Crush the rusks and soak in the milk. then gently cook them in ¾ pint of water for ½ hour. chop up the onions very fine. and bake them in a moderate oven for an hour. Fry the stalks and eschalots in the butter. each of medium oatmeal and Allinson fine wheatmeal. and fry them in the butter for 5 to 10 minutes. Roll the paste out. ½ lb. ½ lb. 1 small English onion. when you line the plate. Chop up the onion. cut it in squares of about 4 inches. cover with crust. of mushrooms. Peel. adding seasoning and the bay leaves. bake in a moderate oven. Mix all well in the pie-dish. of mushrooms. and bake the savoury for 1 hour. 4 oz. 1 lb. folding them in triangular shape.

ONION TART. For the pastry. wash. keeping back a small quantity of the paste. of butter (or Allinson frying oil). Cook until soft. 2 medium-sized Spanish onions. 6 oz. For the crust. cover the dish with it. Serve with gravy. 1 dessertspoonful of thyme. Slice the onions. Peel. 1 oz. 4 oz. Mix them with the potatoes in a piedish. POTATO PIE. Sprinkle in the thyme. eggs. of butter. of Allinson fine wheatmeal. Make the crust. adding the butter and the vermicelli or sago. the butter and seasoning. 3 eggs. 1 lb. POTATO AND TOMATO PIE. 3 breakfastcupfuls of Allinson 16 . add a little soaked tapioca and very little butter. and mix with milk instead of water. and cut into pieces the potatoes. of Allinson fine wheatmeal. adding the seasoning beat up the eggs and mix them well with the onions over the fire. let cook until the potatoes are about half done. of English onions. ONION TURNOVER. Chop the onions fine. Slice potatoes and onions. and as much cold water as needed. and bake 1 hour. 1-1/2 lbs. and when nearly soft drain. ½ lb. Eat this pie with green vegetables. pepper. remove the mixture as it begins to set. 1 lb. This is a Turkish dish. and lay these crossways over the tart. and the cream. POTATOES AND MUSHROOM STEW. of butter or a proportionate quantity of Allinson frying oil to 1 lb. and bake the turnover brown. put into a pie-dish. of butter. 1 Spanish onion. forming diamond-shaped squares. place the onions and eggs on it. scald and skin the tomatoes and cut them into pieces also. add them to the other ingredients. pepper and salt. pepper and salt to taste. ½ lb. roll it out. Add pepper and salt. of butter. mix with them the eggs. When tender let the onions cool. of wheatmeal. cover with short wheatmeal crust. line with it a baking-tin. also the seasoning. of potatoes. touch with the fingers as little as possible. and set both over the fire with 1 pint of water. Meanwhile skin. Quarter the eggs and place the pieces on the top of the vegetables. of butter without browning them. and salt. 1 oz. fold the pastry over. and cut them into pieces. well beaten. and bake the pie from ¾ of an hour to 1 hour. Chop up roughly the onion. and stew them with 1-1/2 oz. and mix all the ingredients well. 2 lbs. boil up. Make a paste with the meal and the rest of the butter. of Spanish onions. peel. of mushrooms. bake the tart in a moderate oven until golden brown. of potatoes. and boil in about 1 pint of water. and cut into pieces the mushrooms. 1 oz. of butter or oil. of vermicelli or sago. pepper and salt. and mix all with the potatoes and tomatoes. cut the rest of the paste into thin strips. and let all stew together until tender. 1 oz. stew with a little water until nearly done. Thicken the liquid with the cornflour. To make a very plain pie-crust use about 2 oz. of tomatoes. 3 hard-boiled eggs. butter. 1 Spanish onion. and serve. and drain them. pepper and salt to taste. 2 lbs. Have ready the pastry made with the meal. 3 eggs. 3 oz. 2-1/2 oz. pour the mixture of onions. of butter. Boil the potatoes in their skins. ½ pint of cream. and a little cold water. boil them a few minutes in a little water. flavour with herbs. Roll or QUEEN’S APPLE AND ONION PIE. chop up the onion. stew them in the butter for 10 minutes. and 1 teaspoonful of Allinson cornflour for thickening. pinching the edges over. The crust looks better if brushed over with white of egg before baking. ½ lb. and cream into the paste-lined tin. of Allinson fine wheatmeal. wash.

potatoes. Chop the onions up small and fry them in the butter. pepper and salt to taste. The remainder of the onions place round the fritters on the dish. Serve with 17 . herbs. Mix well with the hot milk. ½ lb. pepper and salt to taste. 2 lbs. 1 teaspoonful of powdered sage. ½ teaspoonful of spice. and seasoning. Form into fritters. mix all well. QUEEN’S TOMATO PIE. 3 eggs. a layer of apple and onion. meanwhile whip the eggs well. pepper and salt to taste. SAVOURY FRITTERS (2). and enough hot milk to smooth the breadcrumbs. of butter. SAVOURY CUSTARD (Another way). of the butter. 2 lbs. pepper and salt to taste. and bake until set. Serve with brown gravy. Cut the tomatoes into slices. a little boiling milk. and fry in butter or oil. Parmesan is the best. SAVOURY FRITTERS (1). and bake in a moderately hot oven until set. ½ a saltspoonful of nutmeg. 1-1/2 lbs. 1 tablespoonful of finely chopped parsley. 3 oz. repeat this until your dish is full. 11/2 oz. the onions and seasoning for 10 minutes. Mix the breadcrumbs with the eggs. 2 finely chopped onions. of butter. 1 tablespoonful each of finely chopped parsley and spring onion. of butter. and sauce. Serve with vegetables. of tomatoes. QUEEN’S ONION PIE. of onions. 1 quart of milk. Heat the milk. 1 large English onion. Stew the onions in 2 oz. and stew them gently with 1 oz. 3 eggs. ½ oz. of butter. 6 oz. Chop the onion up fine and fry it brown in the butter. and bake 1 hour. and fry them a nice brown. 1 quart of milk. 3 breakfastcupfuls of Allinson breadcrumbs. Soak the breadcrumbs with enough hot milk to just moisten them through. and a little hot milk. add the eggs well beaten. of butter. form into fritters. place a layer of breadcrumbs in your dish. finishing with breadcrumbs. 1 teacupful of mashed potatoes. of butter. place in it first a layer of breadcrumbs. of the butter. Place the rest of the butter on the top in little bits. 3 eggs. pepper and salt to taste. and a little hot milk. 8 breakfastcupfuls of Allinson breadcrumbs. or oil a nice brown. of butter. Serve with green vegetables and potatoes. 1 dessertspoonful of finely chopped parsley. of breadcrumbs. Prepare the breadcrumbs in the same way as for “Queen’s Onion and Apple Pie. cut into slices the onions and apples. Proceed as above. Put the rest of the butter in little bits on the top of the pie. 1 oz. adding the herbs and seasoning. then add the sage to them. 2 oz. of breadcrumbs. add the mashed potatoes. Whip up the eggs and mix both ingredients with the breadcrumbs. 1 teaspoonful of mixed herbs.breadcrumbs. 6 eggs. add the eggs beaten up. Grease a pie-dish. butter a piedish with ½ oz. finishing with breadcrumbs. and bake it until lightly brown. pour the mixture into a buttered piedish. SAVOURY CUSTARD. of Spanish onions.” place the onions and breadcrumbs in layers as in the previous recipe. 12 oz. pepper and salt. pepper and salt to taste. and mix the cheese and seasoning with them. 6 eggs. then one of tomatoes and so on until full. mix the herbs and onion with the custard. but any kind of cooking cheese can be used. dredge with flour. Mix a third of the onions with the breadcrumbs. stew them gently (without adding-water) with 1 oz. 3 lbs of Spanish onions. ½ saltspoonful of nutmeg. the spice and seasoning until quite tender. 6 oz. well beaten. and bake the pie for 1 hour. of apples. pepper and salt to taste. 2 eggs. 1 teaspoonful of dried sage. 2 eggs. then add the parsley. and mix all well together. of grated cheese.

1 teaspoonful of herbs. of Allinson bread. of tomatoes. let them stew gently for 1-1/2 hours. pepper and salt to taste. 1 oz. herbs.apple sauce. a few breadcrumbs. pepper and salt. Turn the mixture into a bowl to cool. 3 eggs. of spaghetti. 1 lb. and mix all the ingredients thoroughly in the pie dish. Butter a pie-dish with the rest of the butter. then mix the parsley with them. 1 teaspoonful of mustard. pepper and salt to taste. 4 oz. let the onions simmer a few minutes longer. Set them over a fire in a saucepan with a piece of butter the size of a walnut. of butter. ½ lb. the cheese and seasoning with the eggs. chop up the onions and boil them in a little water until soft. when there will be a lot of juice boiled out of the onions. throw in the spaghetti. 1 oz. Soak the bread in the milk. of cheese. when boiling stir in the eggs and cheese mixture. ½ lb. 4 oz. of butter. of butter. Dissolve the mustard in a little water. and 1 oz. Roll it out thin. of butter. Have the beans boiled the previous day. Chop fine a handful of parsley. 1 teaspoonful of powdered mixed herbs. 1 lb. of haricot beans. Mix the tomato juice with 1 pint of water and let the liquid come to the boil. and 1 teacupful of water. and SPANISH ONIONS AND CHEESE. of butter. 2 hard-boiled eggs. 2 oz. and 2 oz. 1 grated English onion. the strained juice of one tin of tomatoes. and seasoning. onion. they will take from 15 to 20 minutes. This is a very savoury dish and suitable for an evening meal. Heat the butter in a frying-pan. Whip up the eggs and add to each egg 1 dessertspoonful of water. Moisten the edges of the paste in the patty pans. Make a paste of the wheatmeal. For the crust 6 oz. of onions. adding the herbs. cut the potatoes in small dice. dissolve part of the butter on the stove and add both to the other ingredients. add the butter and seasoning. SPANISH ONIONS (Stewed). slice the tomatoes. add pepper and salt. This is a very nice dish for the evening meal. SAVOURY PICKLED WALNUT. add the parsley. thicken the liquid on the onions with some Allinson fine wheatmeal. Serve very hot with grated cheese. 4 eggs. of Spanish onions. ½ lb. Mash up the pickled walnuts. Pour over the mixture 1 pint of water. pepper and salt to taste. mix this. and let it cook for 1 hour in the oven. Rub the butter into the flour. line small patty pans. and serve at once with squares of toast. and bake the pie 1 hour in a moderate oven. eggs and seasoning. cover with paste. pepper and salt to taste. add enough water to make it hold together. 4 pickled walnuts and the vinegar to taste. place them in a pie-dish. SAVOURY TARTLETS. 4 oz. grated cheese. ½ lb. Peel 18 . 6 oz. 1 tablespoonful of finely chopped parsley. 1 gill of cream. of Allinson fine wheatmeal. according to number in family. of butter. cover the vegetables with it. SAVOURY PIE. Cut up lengthways as many onions as may be required. and cook until tender. 1 pint of milk. of fine wheatmeal. 1 lb. pour in the mixture. mixing the paste with a knife. and bake. the rest of the butter and a little cold water. SPAGHETTI AUX TOMATOES. taking care to keep the contents of the saucepan boiling fast. Bake the little tartlets in a moderately hot oven until done. stirring it with a knife over the fire until set. mix all well. fill with the egg and cheese mixture. of parboiled potatoes. cut up the eggs. of butter. Meanwhile have ready the paste for the pastry. and press the edges together. 1 oz. time from 15 to 20 minutes.

and dry the mushrooms—if big. keeping the water they were boiled in as stock for soup or stew. Arrange the onions in a pie-dish in layers. Pour a small teacupful of water into the pie-dish. Add as much of the meal as necessary to make the mixture into a soft paste. 4 good-sized Spanish onions. of butter. flour them. Add the water. SPANISH ONIONS AND WHITE SAUCE. of mushrooms. and thicken it with the cornflour. SPINACH DUMPLINGS. remove the threads of cotton. the milk and vermicelli. let the whole simmer for another 10 minutes. of butter. of Spanish onions. the lemon juice. 2 lbs. drop them into boiling water. drain it dry. Have ready the brown sauce. mix it with the breadcrumbs. and pour the sauce over the cooked onions. ½ pint of milk. 1 oz. and mix with the breadcrumbs. and seasoning. 1 oz. ½ pint of milk. and stuff the onions with the mixture. 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.and slice the onions thinly and grate the cheese. Pick and wash the spinach. and a little more water if necessary. Chop up finely the part removed. and stew them with the butter and very little water. and fry both in the butter for 10 minutes. milk. wash. Choose as many onions of equal size as are required and boil them whole in plenty of water until tender. or a dessertspoonful of minced fresh sage. Boil the onions for 20 minutes and drain them. ½ pint of water. of the butter. and seasoning. which should be ready on a hot dish on slices of toast. pepper. chop the spinach fine. scatter breadcrumbs on the top. This is nice eaten cold as well as hot. 1 oz. pepper and salt. and let it all simmer for 20 minutes. serve with potatoes and gravy. Then drain them. Finish with the cheese. 2 oz. the time necessary being about 2 to 2-1/2 hours. and boil them 5 to 10 minutes. 1 lb. boil up and serve with curried or plain boiled rice. Add seasoning. butter. 1 dessertspoonful of Allinson cornflour. 19 . an egg. and bake them until quite tender. pepper and salt. melt 1 oz. 1 small English onion. Beat up the egg. and salt. of butter. when they are tender. and serve. 1 heaped teaspoonful of cornflour. and some Allinson fine wheatmeal. and bake about 2 hours. 1 teaspoonful of powdered dry sage. of tomatoes. the sage. Cut up into dice the potatoes and onions. of potatoes. quarter them—chop fine the onion. of spinach. cover them up. of butter. 1 breakfastcupful of Allinson breadcrumbs. Boil the sauce up again and pour it over the onions. of butter. and mix it with the eggs well beaten. pepper and salt to taste. of vermicelli. 1 lb. and 2 oz. pepper and salt to taste. Form into balls. 3 eggs. STUFFED SPANISH ONIONS WITH BROWN SAUCE. boil it with the onions without water until quite tender. and tie them on with white cotton. 1 oz. 1 lb. cut up the butter into bits and scatter it over the breadcrumbs. 2 lbs. juice of ½ a lemon. STEWED MUSHROOMS. Make the sauce as follows: ½ pint of milk. Replace the slices cut off the tops of the onions. pepper and salt to taste. sprinkling cheese and a little pepper and salt between each layer. Place the onions in a pie-dish or deep tin. SPANISH STEW. add the tomatoes cut in slices. thicken with the cornflour. 2 finely chopped onions. Boil the milk with the butter and seasoning. put the rest of the butter on the top of the onions. and cook the vegetables 10 minutes longer. Peel.

of tomatoes. 3 oz. and fry the balls in vege-butter or oil till golden brown. 8 oz. and a little cold water. Cut tomatoes and Spanish onions in slices. and parboil them in 1 pint of water. pepper and salt to taste. ½ pint of milk. of Allinson fine wheatmeal. mix all the ingredients. and cheese. Make a stuffing of the breadcrumbs. add the tomatoes and eggs cut in slices. These are an excellent addition to stews. Put in sufficient water to make gravy. and mixed herbs. Make a paste with the meal. Bake the tomatoes in a tin with the butter and a dredging of pepper and salt. drop spoonfuls of the batter into the boiling fat. eat with baked potatoes and bread. put into a pie-dish in alternate layers. place them on hot buttered toast. meal. bake 1-1/2 hours. lentils. TOMATO TORTILLA. add a little soaked tapioca. 2 eggs. of butter. pour ½ a teacupful of water in the tin. TOMATO PIE. Make a sauce with the milk. turnips. and serve hot. of tomatoes. pepper and salt. 20 . and a little butter to taste. and slice the tomatoes. Make a small opening in the tomato and take out the seeds with a teaspoon. 1 lb. salt. and haricot beans. TOMATOES AU GRATIN. 1 breakfastcupful of breadcrumbs. 1 oz. Melt the butter in a frying-pan. VEGETABLE BALLS. 8 medium-sized tomatoes. of Allinson fine wheatmeal. place a bit of butter on each. Turn them into a pie-dish. 1 dessertspoonful of Allinson fine VEGETABLE MOULD. and the eggs well beaten. Scald. of butter. pepper and salt to taste. 2 hardboiled eggs. and bake the tomatoes 15 minutes. Whip the eggs and stir them into the cooked tomatoes. 1 oz. adding the seasoning and the sweet corn. cover the pie with the crust. nutmeg. mint. vegetable marrow. and eschalot. of butter. TOMATOES AND ONION PIE. 2 oz. 1 teaspoonful each of finely chopped parsley. carrots. pour the sauce over.SWEET CORN FRITTERS. and seasoning. TOMATOES À LA PARMESAN. of Parmesan cheese. cover with wholemeal crust. 4 eggs. ½ lb. This mixture can also be used cold for sandwiches. and eschalots. Boil till soft. of butter. of butter. milk. ½ oz. and stew in the butter until quite tender and until a good deal of the liquid has steamed away. ½ saltspoonful of nutmeg. and season nicely with pepper. Have some oil (vege-butter) boiling in the frying-pan. and bake for 1 hour. adding the egg well beaten. ½ tin of sweet corn. 2 breakfastcupfuls of mashed potatoes. butter. mint. fill the tomatoes with the stuffing. parsley. keep stirring until the mixture has thickened. 1 egg. ¾ pint of milk. 1-1/2 lbs. 1 oz. Add it to the tomatoes with seasoning. adding the butter and seasoning. wheatmeal. and salt. and fry the fritters a golden brown. 1 oz. 4 large tomatoes. pepper. pepper and salt. Serve with slices of lemon or tomato sauce. seasoning it with a little cayenne pepper if handy. When the tomatoes are baked. 3 oz. dip in frying batter. Serve on hot buttered toast. skin. and some oil or butter. 2 ditto of parboiled finely cut turnips. Make a batter of the meal. Bind with beaten eggs. Cut up the potatoes and onions into dice. of vermicelli. and mash up together equal quantities of potatoes. of onions. For the crust. and add the vermicelli broken up small. put them into a tin.

pour the whole into a pie-dish. French beans may be used. These vegetable pies can be varied according to the vegetables in season. add the herbs. To use half each of Allinson breakfast oats and wheatmeal will be found very tasty. Mix all the ingredients thoroughly. 1 teaspoonful of mixed herbs. of butter. Add to the stew. Scatter them over the batter. cover with a crust. pepper and salt to taste. 1 oz. VEGETABLE STEW. and season it. and pepper and salt to taste. potatoes. then mix a tablespoonful of Allinson fine wheatmeal with ½ pint of milk. stew them in the butter and 1 pint of water until nearly tender. 2 eggs. add water to make gravy if necessary. 2 hard-boiled eggs. ½ lb. carrots. butter a mould. and vermicelli or tapioca substituted for the sago. of butter. celery. cut them in pieces not bigger than a walnut. ground cob nuts. each of tomatoes. of Allinson fine wheatmeal. and bake until it is brown. cut up the eggs in quarters. Turn out. scald and skin the tomatoes. of butter. sprinkle in the sago. 1 pint of milk. then add 3 turnips. of butter. 1 good pinch of mixed herbs. Prepare the vegetables. Wash and prepare the vegetables. cooked haricot or kidney beans. and enough milk just to smoothly moisten the mixture. 2 oz. and serve with brown sauce. 21 . and sauce. Allow all to stew for 2 hours. and seasoning. 1 teaspoonful of mixed herbs. Let all the vegetables stew gently with the butter and 1 pint of water until they are nearly tender. breadcrumbs. VEGETABLE PIE (2). When cooked. NUTROAST. cover with the lid or tie a cloth over it. Fill in the mixture. turnips. turn out and serve with brown sauce. a little white celery. add water if more is required for the pie to have sufficient gravy. 2 good sized tomatoes or a cupful of tinned ones. Thoroughly beat the eggs. potatoes. ½ lb. and green peas all mixed. if fresh tomatoes are used. Serve with vegetables. 1 small onion chopped very fine. lentils. each of carrots. VEGETABLE PIE (1). 4 eggs. and bake it ¾ hour. 1 small cauliflower. and 1 pint of water. sprinkling the sago between the vegetables. 4 eggs. 2 carrots. pour the vegetables into a pie-dish. onion. scald and skin them. add the pepper and salt and the mixed herbs. turnips. place the pieces on the top of the vegetables. 1 teaspoonful of mixed herbs. 1 dessertspoonful of sago. and serve. pour in the batter. pepper and salt to taste. and steam for 2 hours. Fry 2 Spanish onions in 2 oz. butter (oiled). ½ lb. and cut the rest of the butter in bits. YORKSHIRE PUDDING. pepper and salt to taste. 1 oz. 1 tablespoonful of sago. and cover all with a crust. 2 oz. 1 lb. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables. pepper and salt to taste. potatoes. turn into a buttered bread tin and steam 2-1/2-3 hours. 3 hard-boiled eggs. onions. make a batter of them with the flour and milk. green peas.carrots. Beat the eggs up and mix all the ingredients well together. Well butter a shallow tin. 6 oz. cut them into pieces the size of nuts.

The Italian paste is mostly used as an addition in clear soup. Then place a layer of it in a pie-dish. 8 oz. of macaroni. use Naples macaroni. For those who have a weak digestion plain boiled macaroni with grated cheese added at table is better and lighter. little or no fluid may be left. and must therefore always be eaten with green vegetables. MACARONI Macaroni is one of the most nutritious farinaceous foods. Cut the butter in pieces. MACARONI CREAM. 1 teaspoonful of Allinson cornflour. and repeat the layers of macaroni and cheese. In the manufacture of macaroni some of the bran is removed from the flour. Boil the macaroni till tender in 2 pints of water. and 1 oz. of spaghetti or vermicelli. and vermicelli and Italian paste are done in a few minutes. and place them here and there on the top. macaroni is slightly constipating. with grated cheese. of cheese. Make a sauce of the milk. ½ lb. and if desired. dust with pepper. ¾ pint of milk. of grated cheese. and the breadcrumbs. finishing with a sprinkling of cheese. stock for soup. and the parsley. MACARONI CHEESE. may be regarded as the amount to be allowed at a meal for grown-up persons. Bake it in a moderately hot oven until brown. The Genoa macaroni takes longer. or fried onions. as it contains valuable nutritive material. of butter. of grated cheese. 3 oz. That which is slightly yellow is to be preferred to the white. the cheese. pour over the mixture of macaroni and other ingredients. a little salt may be added by those who use it. but if any does remain it should be saved for sauce. but the meal left is still very rich in flesh-forming matter. which contains more fleshforming matter than butcher’s meat. onion. according to the kind used. of butter. Macaroni should be thrown into boiling water and be kept boiling. pepper and salt to taste. and 22 . It may be cooked in plain water. onions. the thin spaghetti kind is done in from 15 to 20 minutes. and care should be taken to use just enough water to cook it in. Beat the eggs well in the dish in which the macaroni is to be served. of butter. pepper and salt to taste. As the coarser particles of the bran have been taken away. It is made from Italian wheat. as the pipes or pieces otherwise stick together. 3 oz. or fruit. pepper and salt to taste. or baked potatoes. to which the butter has been added. it may be eaten with any kind of vegetables. 2 eggs. 2 oz. sprinkle some of the grated cheese over it. ½ oz. ½ lb. or parsley sauce. 6 oz. as the latter is usually poorer than the former in mineral salts and fleshforming substances. &c. A very simple nourishing and satisfying meal can be made from macaroni plainly boiled. From 2 to 4 oz. some breadcrumbs. 1 tablespoonful of finely chopped parsley. Boil the macaroni in slightly salted water until soft. mix all well with the eggs. cornflour. so that when the macaroni is done. and serve. Macaroni requires from 25 minutes to ½ an hour cooking. caper. or in milk and water. Macaroni should always be boiled before being made into various dishes. Macaroni takes from 20 minutes to 1 hour to cook.MACARONI (Italian). Boil the macaroni until tender in only as much water as it will absorb. When soft add seasoning. Eat with vegetables and tomato sauce. If neither spaghetti nor vermicelli are handy. of macaroni..

cheese (you can use Parmesan, Gruyère, or Canadian cheese). Place the macaroni in a pie-dish, pour the sauce over it, grate some more cheese over the top, and let the macaroni brown in the oven.

MACARONI SAVOURY.
4 oz. of boiled macaroni, 4 oz. of Allinson fine wheatmeal, 3 eggs, ¾ pint of milk, 1 finely chopped onion, the grated rind of 1 lemon, 2 oz. of grated cheese, 1 tablespoonful of finely chopped parsley, 1 oz. of butter, ½ a saltspoonful of grated nutmeg, pepper and salt to taste. Cut the macaroni in small pieces. Make a batter of the milk, eggs, and meal, mix into it all the other ingredients, pour it into a buttered pie-dish, cut up the butter in pieces and spread them on the top. Bake the savoury for 1 to 1-1/2 hours.

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RICE

When all the water is absorbed, serve the rice. Do not allow it to get very soft; the rice will take from 15 to 20 minutes’ cooking only.

CURRIED RICE AND TOMATOES.
½ lb. of Patna rice, 1 dessertspoonful of curry powder, salt to taste, and 1 oz. of butter. Wash the rice; mix 1 pint of cold water with the curry powder, put this over the fire with the rice, butter, and salt. Cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed. This will take about 20 minutes. Rice cooked this way will have all the grains separate. For the tomatoes proceed as follows: 1 lb. of tomatoes and a little butter, pepper and salt. Wash the tomatoes and place them in a flat tin with a few spoonfuls of water; dust them with pepper and salt, and place little bits of butter on each tomato. Bake them from 15 to 20 minutes, according to the size of the tomatoes and the heat of the oven. Place the rice in the centre of a hot flat dish, put the tomatoes round it, pour the liquid over the rice, and serve.

In many households it seems a difficulty to get rice cooked properly, that is having all the grains separate. Very often it comes to table in a soft, pulpy mass, which is certainly not appetising. To cook it in a large saucepanful of water which is then drained away is very wasteful, for a great deal of the goodness of the rice is thrown away. The following recipe will be found thoroughly reliable and satisfactory.

RICE, HOW TO COOK.
1 lb. of good rice, 1 quart of water, 1 oz. of butter, salt to taste. Wash the rice and set it over the fire with 1 quart of cold water, the butter and salt. Let it come to the boil gently, stirring it a little to prevent the rice from sticking to the saucepan. When the rice boils, set it on the side and let it just simmer. It will be sufficiently cooked in 15 to 20 minutes and each grain will be separate. Rice should not be cooked too soft, only just cooked through.

PORTUGUESE RICE.
1 teacupful of rice, 3 medium-sized onions, 3 tomatoes, 2 oz. of grated cheese, ½ teaspoonful of herbs, 1 oz. of butter, pepper and salt to taste. Peel and slice the onions and tomatoes and fry them in the butter for 15 minutes; place the rice over the fire with 1 pint of water; add the onions, tomatoes, herbs, and seasoning, and let all cook until the rice is quite soft; serve in a vegetable dish with the grated cheese sprinkled over.

CURRIED RICE.
1 lb. of Patna rice, 1 quart of cold water, 1 dessertspoonful of curry, 1 oz. of butter, and salt to taste. Wash the rice, mix the curry with the proper quantity of water, and set the rice over the fire with it, adding the butter and seasoning. Let the rice come to the boil slowly, and stir it a few times to prevent it sticking to the saucepan. When the rice boils, cover it with a piece of buttered paper, and let it cook very gently, not stirring it again.

RICE AND LENTILS.
Boil the rice as above; stew Egyptian lentils with chopped onions, pepper, salt, and a little butter, until well done. Put the rice on a dish, pour over the stewed onions and lentils, serve, and eat with

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green vegetables.

RICE AND ONIONS.
Boil whole onions in water until done quite through, remove them from the water, and put in it washed rice with a little pepper, salt, and butter. When done, serve with the onions and eat with a green vegetable.

the cold stock, and add the rice. When all have boiled slowly for 20 minutes, the rice should have absorbed the stock. Serve with cheese grated over.

SAVOURY RICE (Italian).
1 breakfastcupful of rice, 4 tablespoonfuls of grated cheese (Parmesan or other cheese), 1 oz. of butter, a pinch of saffron, pepper and salt to taste. Boil the rice with water as above, then add the cheese, butter, saffron, and seasoning; mix all well, and serve.

SAVOURY RICE CROQUETTES.
½ lb. of Patna rice, 1-1/2 pints of milk, 1 lb. of Spanish onions, 1 oz. of butter, 2 eggs, 1 teacupful of raspings, Allinson’s oil for frying. Boil the rice in the milk until soft, and turn it out to get quite cold. Meanwhile chop the onions up fine and fry them brown in the butter. 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, close them again carefully, dip them in the eggs beaten up and then in the raspings, and fry them in boiling oil a light brown. Serve with gravy. There are various stuffings which can be used instead of the onions—fried mushrooms chopped up, some olives chopped fine and mixed with hard-boiled yolks of eggs, &c.

SPANISH RICE.
6 onions, 6 tomatoes, 1-1/2 pints of vegetable stock, herbs and seasoning, 11/2 cupfuls of rice, butter. Fry the onions and tomatoes in butter until well browned, then place them with the seasoning into

25

4 slices of Allinson bread toasted. rub the meal smooth with it. Beat the yolks of the eggs. ½ a gill of milk. Pass a heated salamander or coalshovel over the top of the omelet. carrots. and soak them in the egg and milk. 3 tablespoonfuls of cut boiled French beans. Add the herbs. OMELET LENTIL. 3 eggs. proceed as follows: To 1 teacupful of boiled lentils take 3 wellbeaten eggs. and 1 oz. turnips. 1 pint of milk. of butter. and scatter them over the top. crush the toast or rusks with your hands. 1 dessertspoonful of Allinson fine wheatmeal. scatter the cheese over it. fold over when the top is still creamy. and mix it lightly with the yolks. whip the whites of the eggs to a stiff froth. 3 eggs. and mix the lentils and eggs smooth. mix thoroughly with the beans. Add the cheese. pepper and salt to taste. Serve hot or cold. add to them the water and seasoning. for instance. of butter. and seasoning. Soak the bread. of grated cheese. 1 tablespoonful of Allinson fine wheatmeal. 1 teaspoonful of dried mixed herbs. let the omelet cook a little longer. some sandwich mixture you wish to use up. and serve immediately. OMELET HERB. and mix all well. beat up the eggs and add them. Butter a pie-dish. pepper and salt to taste. FRENCH BEAN OMELET. and let it fry over a gentle fire. 2 oz. It you have any cold boiled lentils. pour the mixture into it. When it has risen. and pepper and salt to taste. and fry as an omelet. 1 oz. of butter. cut the rest of the butter in little pieces. of butter. 3 eggs. or Allinson rusks. pour the mixture into it. pepper and salt to taste. Beat up the eggs. potatoes. and fry the omelet in boiling butter or Allinson frying oil. 1 breakfastcupful of cold boiled vegetables. Fry the mixture as an omelet in boiling butter. ¼ lb. 4 eggs. 2 oz. nutmeg. pour in the mixture. Add 1 dessertspoonful of water to each egg. FRENCH OMELET WITH CHEESE. and seasoning. 1 finely chopped English onion. 1 pint of milk.). minced fine (green peas. some vege-butter or oil for frying. Butter a pie-dish with the rest of the butter. Dissolve half of the butter and mix it with the other ingredients. fry the onion in 1-1/2 oz. ½ a teacupful of milk. 1 saltspoonful of nutmeg. 4 eggs.OMEL dessertspoonfuls of water. of butter. add the vegetables and seasoning. CHEESE OMELET. and mix them with the milk. Serve with sauce. &c. 1 good tablespoonful of finely chopped parsley. parsley. Smooth the meal with the milk. 3 ETS GARDENER’S OMELET. pepper and salt to taste. 26 . Beat the eggs and milk well together. pepper and salt. 1 oz. and bake. and mix it with the soaked bread. Meanwhile have the butter boiling hot in an omelet pan. 2 tablespoonfuls of grated cheese (Gruyère or Parmesan). 4 slices of Allinson bread. the cheese and seasoning to the meal and milk. Bake the savoury for 1 hour or a little longer until well set. of grated cheese. and a little nutmeg to taste.

mix all up thoroughly. of grated cheese. ½ lb. and fry the omelet over a gentle fire. of tomatoes. 1 large Spanish onion. Put the yolks of the eggs into a large basin. 2 averagesized tomatoes are cut up fine. and turn the mixture into one or more wellbuttered shallow tins. 2 oz. add the sugar. 3 eggs. 3 oz. mix all well. and mixed with the ingredients given above. Whip the whites of the eggs to a very stiff froth. breadcrumbs. of butter. put in a pie-dish. Set it in the oven for about 10 minutes. Add the seasoning. 1-1/2 oz. beat the whites of the eggs to a stiff froth. This is made in almost the same way as the savoury omelet. and add a few flavouring herbs. Bake the omelet in a quick oven for 10 to 15 minutes. of powdered sugar. and beat all well with a wooden spoon for 10 minutes. potato flour. mix them with the milk.OMELET MACARONI. When tinned tomatoes are used the juice may be made hot and the bread soaked in it instead of in milk and water. Mix the whole together. beat the eggs well. and fry the omelet with the butter in a large frying-pan. Stew the finely chopped onions in the butter for 20 minutes in a covered-up saucepan. add these to the other ingredients. pour the mixture into a well-buttered piedish or cake tin. ½ a saltspoonful of nutmeg. pour the mixture over the breadcrumbs. bake them in a pie-dish with the butter and seasoning. or until done. and orange water. and mix them with the macaroni. ½ teaspoonful of powdered 27 . 6 eggs. OMELET SOUFFLÉ (SWEET). pepper and salt to taste. 4 oz. of breadcrumbs. 4 medium-sized English onions. Cut the macaroni into little pieces. beat up 1 egg. Beat the yolks of the eggs for 10 minutes with the sugar and lemon rind. until quite soft. and turn the omelet neatly out on a buttered dish. of fine breadcrumbs. place a few small pieces of butter on the top. grate 1 onion. 1 lb. 1 dessertspoonful of finely chopped parsley. OMELET SOUFFLÉ. of boiled cold macaroni. but without the addition of flavouring herbs. of butter. the grated rind of ½ a lemon. and nutmeg. 2 oz. of butter. 3 oz. Serve immediately. then rub smooth. 1 dessertspoonful of potato flour. Meanwhile beat the butter in the omelet pan. OMELET TOMATO (1). cheese. 1-1/2 oz. OMELET TRAPPIST. 1 oz. OMELET ONION. and bake the Soufflé in a moderately hot oven from 10 to 15 minutes. and 1 dessertspoonful of orangeflower water. of butter. add the eggs well beaten. and serve immediately with a little castor sugar sifted over it. and bake about ½ hour. 4 tablespoonfuls of milk. OMELET TOMATO (2). and pepper and salt to taste. pepper and salt to taste. and the baked onions. 4 eggs. Soak Allinson wholemeal bread in cold milk and water until soft. cut the tomatoes up. add pepper and salt. of sifted castor sugar. 1-1/2 oz. Peel and slice the onions. Whip the eggs up. 4 eggs. 1 oz. and bake in a moderately hot oven. 2 eggs. 1-1/2 oz. 3 eggs. Eat with vegetables and potatoes. when boiling pour the mixture into it. Put the mixture into a greased pie-dish. of Allinson breadcrumbs. OMELET SAVOURY. mix it with the other ingredients. When it begins to set round the sides shake it very gently from side to side. parsley. Let all simmer for 20 minutes. 3 oz. and mix them lightly with the other ingredients. of butter. pepper and salt to taste. of butter. Serve with tomato sauce.

and serve at once. of butter. 4 eggs. 5 eggs. and pour the mixture into the hot butter. Serve immediately with sugar sifted over it. Whip the yolks of the eggs well. Fry a pale golden colour. 28 . sugar to taste. Sift sugar over it. stir in the sugar. SWEET OMELET (3). adding the grated rind of the lemon. pepper and salt to taste. ½ pint of new milk. and 1 teaspoonful of Allinson fine wheatmeal. and sugar. SWEET OMELET (1).herbs. double it. some raspberry and currant jam. 3 eggs. 1 lemon. Make the rest of the butter boiling hot in an oval omelet pan. Smooth the wheatmeal with the milk. and fry the omelet a golden brown both sides. The inside of the omelet should remain creamy. add the eggs well beaten. and serve immediately. of butter. add the lemon juice and the whites of the eggs whipped to a stiff froth. 2 oz. 1 oz. of butter. 2 oz. the herbs and seasoning. Just before frying the omelet. the milk. Melt the butter in the fryingpan. Melt the butter in an omelet pan. beat the eggs well. and ½ a teacupful of new milk. ½ gill of boiling milk. cinnamon and sugar to taste. Mix all well and smoothly. half the butter melted. the size of the dish on which it is to be served. 1 tablespoonful of castor sugar. and mix with the other ingredients. Spread some jam on the omelet. Moisten the breadcrumbs with the milk. Make the butter boiling hot in a frying-pan. and fry the omelet till lightly browned. SWEET OMELET (2). and turn it on to a hot dish. and fry till lightly browned. spread the mixture in it. 2 tablespoonfuls of water.

Spinach is a vegetable which English cooks rarely prepare nicely. or a few very finely chopped eschalots and some of the juice previously strained. they should be placed over the fire after the water has been strained. parsnips. The English way of boiling them is not at all a good one. carrots are particularly pleasant with parsley sauce. this is drained off when they are tender. which cannot always be stewed in a little water. as they are prepared very much alike everywhere in England. as most of the soluble vegetable salts. cauliflower. &c. an onion cooked with it greatly improves the flavour. artichokes. Potatoes also require a good deal of care. such as Cabbages. or steamed with or without the skins. with a little salt. A good many vegetables may be steamed with advantage. sea kale. cabbage. 1 oz. or vege-butter. &c. when quite tender it is strained. In the case of vegetables like asparagus. A great number of them. I may just mention that Scotch kail. turned on to a board. Savoys. should be treated exactly as spinach. of Allinson fine 29 . and is most delicious in that way. otherwise they very soon become sodden. the potatoes should be lightly shaken to allow the moisture to steam out. after being boiled in a little water. Most of these vegetables are very nice with a white sauce. parsnips. turnips. the Continental way of preparing it is as follows: The spinach is cooked without water. When the spinach is cooking a little Allinson fine wheatmeal. in order that they should brown evenly. any water which is not absorbed should be thickened with a little Allinson fine wheatmeal and eaten with the vegetables. cook it a few minutes longer. then it is returned to the saucepan with a piece of butter. can be prepared this way. they should be turned occasionally. This makes them mealy and more palatable. This is not a very hygienic way of preparing potatoes. Scotch kail. Brussel sprouts. From a health point of view they are best baked in their skins.. are lost through it. for instance. A very palatable way of serving potatoes. sprouts. which are so important to our system. Potatoes which have been baked in their skins should be pricked when tender. is added to bind the spinach with the juice. ARTICHOKES À LA SAUCE BLANCHE. When the greens are tender. of artichokes. Green vegetables are generally boiled in a great deal of salt water. and chopped very finely. or the skins be cracked in some way.VEGETABLES GREEN VEGETABLES (General Remarks). is to peel them and bake them in a tin with a little oil or butter. &c. and adding a small piece of butter (1 oz. and the vegetables then served. turnip-tops. and I will now make a few remarks on the cooking of plain vegetables. to 2 lb. potatoes are plainly boiled. carrots or celery. A much better way for all vegetables is to cook them in a very small quantity of water.. a little nutmeg. I have not given recipes for the cooking of plain greens. 2 lbs. and serve it with slices of hard-boiled egg on the top. Scotch kail. Any way of preparing greens is better than boiling them in a large saucepanful of water and throwing this away. There are a number of recipes in this book giving savoury ways of preparing them. smoothed in 1 or 2 tablespoonfuls of milk. swedes. When peeled. this should be saved as stock for soups or sauces. of greens) and a little salt.

of grated Parmesan or any other cooking cheese. and then shred it up fine. or water if milk is not handy. juice of ½ a lemon. Remove the outer coarse leaves. 1 egg.” add the cheese to the sauce. pepper and salt to taste. Proceed as in the recipe for “Celery à la Parmesan. cover with boiling water. beat up the egg with the lemon juice and add both to the sauce. butter. cutting away only the bad and bruised leaves and the coarse part of the stalk. ¾ pint of milk. 30 . Scrub and wash as many carrots as are required.” and stir into it a handful of finely-chopped parsley. Prepare the celery as in previous recipe. Now put them into a saucepan. boil it up. smooth this with a little milk. ¾ pint of milk. add a little salt. CELERY (ITALIAN). remove it from the fire. and let them simmer for ten minutes. of artichokes. pepper and salt. a dash of pepper. and cut them all the same length. and boil gently and steadily for 20 to 30 minutes. Simmer the celery gently until tender. ARTICHOKES À LA PARMESAN. CAULIFLOWER WITH WHITE SAUCE. and a very little salt. 1 egg. Make a white sauce as directed in the recipe for “Onions and white sauce. cut them into slices ½ an inch thick and place them on a dish. After soaking. Tie them up into bundles. then slice them and place them in a saucepan. 1 tablespoonful of Allinson fine wheatmeal. ASPARAGUS (BOILED). boil it in water for 10 minutes.wheatmeal. pepper and salt to taste. 2 lbs. and well wash the pieces in salt water. strew it well with some of the breadcrumbs. when the sauce has thickened. 1 cupful of breadcrumbs. Serve with them rich melted butter in a tureen. pour it over the artichokes. The salt is added because it kills any insects which may be present. and pour in the celery. CABBAGE. wash it well in fresh water and boil quickly until tender. cut the cabbage in four pieces lengthways. 1 oz. Take them out of the water as soon as they are tender. 1 oz. drain it and put it into the stewpan with the milk. 2 heads of celery. Let it cook very gently for 2 hours. when it is quite tender. and put them into cold water as they are done. with a little fine wheatmeal. and serve with white sauce. and serve. and boil them in water until tender. Scrape the white parts of the stalks quite clean. Peel the artichokes. Trim the cauliflower. CARROTS WITH PARSLEY SAUCE. ½ pint of milk. and serve. and add the egg well beaten. of butter. Butter a shallow dish. Make a sauce of the milk and meal with seasoning. sprinkle the rest of the breadcrumbs over the top. Set it over the fire with ½ pint of water. Serve very hot with baked potatoes. Wash the cabbage as often as is necessary in pure water after this to clean it and remove the salt. 1 egg. Cook them in a little water or steam them until quite tender. Pour the sauce over the carrots. put the butter over it in little bits. the liquid can be thickened CELERY (STEAMED) WITH WHITE CHEESE SAUCE. 2 oz. Put it into salt water to force out any insects in the cauliflower. and dish on to rounds of toast with the points to the middle. Cut up the celery into pieces. of butter. put it aside to cool a little. ½ oz. and bake the celery until brown. juice of ½ a lemon. and serve the same with sauce as above.

Wash the kail. and wash them in water with a dash of vinegar in it. pour the sauce over. of Spanish onions. of mushrooms. ½ SCOTCH OR CURLY KAIL. have the water and butter ready in a saucepan with the herbs. ONIONS (BRAISED). Make a white sauce as for the cauliflower. Peel and clean the mushrooms. Have ready some Allinson plain rusks on a flat dish. add the thickening and the milk. thicken it with the cornflour smoothed first with a spoonful of water. add pepper and salt. Scotch kail is best after there has been frost on it. 1 dessertspoonful of Allinson cornflour. and place it in a vegetable steamer. and let them brown after that. Melt the butter in a frying-pan. place the celery on it. Keep them covered for 2 hours. Peel and slice the onions. of butter. then stir in the yolk of egg with the lemon juice. the butter and seasoning. slice the onions. and fry them for 10 or 15 minutes. and bake them for 3 hours. 2 or 3 heads of celery (according to quantity required). If the leeks are gritty cut them right through and wash them well. 1 lb. of butter. ½ teaspoonful of herbs. beat the eggs. let the sauce simmer. 3 eggs. 1-1/2 oz. and fry them a nice brown in the butter. and serve very hot. Remove the outer hard pieces from the celery. Set over the fire with ½ pint of water. season with pepper and salt. ½ saltspoonful of nutmeg. and serve. 2 lbs. Put the leeks on pieces of dry toast on a flat dish. and last add the grated cheese and seasoning. of grated cheese. ½ pint of milk. or oil. This is very savoury. 1 dessertspoonful of flour. Eat with wholemeal toast. LEEKS. juice of ½ a lemon. 2 oz. Let cook gently until the celery is quite tender. boil it for 1-1/2 to 2 31 . and cut away the coarse stalks. Tie the leeks in bunches and steam them until tender. vegebutter. Boil the milk with the butter. and put in a baking-dish with ½ oz. saving them for flavouring soups or sauces. Thicken with the cornflour. and stew the onions for 20 minutes. Let all gently simmer for a few minutes. pepper and salt to taste. MUSHROOMS (STEWED). which will take about 1-1/2 hours. 1 oz. of butter. Add a little pepper and salt. CELERY (STEWED) WITH WHITE SAUCE. Peel as many onions as are required. and let the celery steam for 1-1/2 hours. 1 lb. Baste the onions from time to time with the butter. dust them over with pepper and salt. pepper and salt to taste. making an incision crossways on the top. of butter or oil. Remove the coarse part of the green stalks of the leeks. add them to the onions. 2 oz. and seasoning. Then add enough water to make gravy. of onions. which will take about 1 hour. and if necessary use a brush to get out the sand. of butter. pepper and salt to taste. and is much liked. the yolk of 1 egg. which consists of a large saucepan over which is fitted a perforated top.leaving it in long pieces. 1-1/2 oz. Wipe them dry with a cloth. 1 oz. of butter on each large onion. pepper and salt to taste. ONIONS (SPANISH) (BAKED). Stew the mushrooms in this for 10 to 15 minutes. and serve. and fry the whole a light brown on both sides. stirring it until the cheese is dissolved. ONION TORTILLA. wash well and cut up in pieces about 3 inches long. pour the sauce over them. 1 dessertspoonful of Allinson cornflour. and serve. or half that quantity on small ones. For the sauce you need: 1 pint of milk. pint of water.

and the juice of ½ a lemon to 4 lbs. as enough water will boil out of the spinach to cook it. Peel and wash the turnips. let it cook for a minute. Let the spinach heat well through before serving. Wash the spinach thoroughly. until enough water has boiled out of the spinach to prevent it from catching. Let the spinach cook 20 minutes. add pepper and salt to taste. an even tablespoonful of the meal. of butter. Drain it when soft and chop it fine like spinach. melt it. Return the chopped Scotch kail to the saucepan. and set it over the fire in a saucepan without any water. TURNIPS (MASHED). pressing the water out with a wooden spoon or plate. when melted. and a little lemon juice. of spinach.hours in a small quantity of water. and pour a white sauce over them. mixing with them 1 oz. Into the saucepan in which the kail was cooked put a piece of butter. Have ready 1 or 2 hard-boiled eggs cut in slices. and serve. 32 . Put a piece of butter in the saucepan in which the spinach was cooked. adding a chopped up onion. SPINACH. Then add some of the drained-off kail wafer and stir it smooth with the browned flour. mix it well with the butter and meal. and brown it very slightly. and stir into it 1 tablespoonful of Allinson fine wheatmeal. and decorate the spinach with them. Return the spinach to the saucepan. and add as much of the strained-off water as is necessary to moisten it. add pepper and salt to taste. Mash them up in a saucepan over the fire. then strain it through a colander. of butter. Pile the mashed turnips on a flat dish. stirring it a few times to prevent it burning. Heat it gently at first. and steam them until tender. stir into it a spoonful of Allinson fine wheatmeal. Use 1 oz. and keep stirring the meal and butter for 1 minute over the fire.

71. one of the best is by using the Allinson egg preservative. A fresh egg looks clear and transparent. and return them to the stewpan..11 12.00 Duck’s egg.. and every week turn the eggs. so that one week they stand the pointed end down.55 12. 1 oz.. set the basin or saucepan on the side of the stove. APPLE SOUFFLÉ. Separate the yolks from the whites of the eggs. Nitrogen .24 15. in fact everything required for building up the organism of the young bird. of Parmesan or other good dry. Water . especially when dishes are wanted quickly. 1 oz. 8 oz. The best way of lightly boiling an egg is to put it in boiling water. they should not be indulged in too freely. As they are a highly nutritious article of food. Mineral matter 74. and best cooked thus for invalids.49 1. All the fat of the egg is contained in the yolk.. and stew the apples with the sugar and lemon juice until they are reduced to a pulp... Eggs contain both muscle and bone-forming material.22 12.. Whisk the whites to a stiff froth. and let it stand just off the boil for five or six minutes. cooking cheese. 1 gill of milk.00 lightly boiled. 1 gill of new milk or half milk and half cream. mix them lightly with the rest. and stir until it boils. If they are not covered with water there is less danger of them cracking. and mix them with the apple mixture. They can be prepared in a great variety of ways. Another very good way is to have stands made with holes which will hold the eggs. beat the yolks well. and few cakes are made without them. 4 apples. whilst stale ones look cloudy and opaque. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg.. owing to the sudden expansion of the contents. Bake for 20 minutes in a moderately hot oven. and mix it with the apples. 4 eggs. ====== ====== Eggs take a long time to digest if hard boiled.. and the juice of 1 lemon. 4 eggs. next week the rounded end down. Eggs are most easily digested raw or very CHEESE SOUFFLÉ.EGG COOKERY Eggs are a boon to cooks. of castor sugar (or more if the apples are very sour). 2 oz. One can easily tell stale eggs from fresh ones by holding them up to a strong light.16 -----100. There are various ways of preserving eggs for the winter. of Allinson cornflour.. and pour the whole into a buttered Soufflé tin. Fat . of 33 .. Eggs often crack when they are put into enough boiling water to well cover them... 1 oz. cut up. They enter into a great many savoury and sweet dishes.12 -----100. Eggs are a good food when taken in moderation..11 1... Smooth the cornflour with the milk. Keep these stands in an airy place in a good current of fresh air. Pare... then turn the mixture into a basin to cool... but the white of the egg is pure albumen (or nitrogen) and water. Beat them quite smooth. and serve at once. of Allinson fine wheatmeal.

Put on hot buttered toast. 6 hard-boiled eggs. a little made mustard. If the Soufflé is baked in a cake tin. and pepper and salt. of butter. Previously soak the bread in milk or water. and thicken the sauce with it. mustard. 1 dessertspoonful of Allinson fine wheatmeal. If fresh tomatoes are used. mix it lightly with the other ingredients. Add ½ pint of water and a little salt. Smooth the curry and wheatmeal with a little cold water. Pour in the milk. 1 oz. mustard. CURRIED EGGS. Grate the cheese and stir it in. This is an extremely tasty French dish. they should be scalded and skinned before cooking. and salt to taste. To each egg ½ its weight in grated cheese and a ½ oz. 3 oz. and place the dish on the stove until the eggs are set. of butter. and pour the mixture into a buttered pie-dish or cake tin. separate the yolks of the eggs from the whites. as in the previous recipe. and salt. 6 eggs. 34 . Return the sauce to the stewpan. 2 large bars of chocolate. pepper. stir in the wheatmeal. set aside to cool. Prepare the onion and apple. pepper. Beat up the eggs and stir them into the cooled EGG AND CHEESE. season with mustard. serve very hot on a flat dish. 2 oz. 1 teacupful of tinned tomatoes or ½ lb. and stir until the mixture is set and comes away from the sides of the saucepan. and season to taste. Serve very hot. and heat them up in the sauce. and fry them in the butter in a stewpan until brown. Melt the butter in a frying-pan. one by one. of butter. Turn into a basin. The mixture. of butter (if only 1 egg is prepared ½ oz. Add vanilla and the whites of the eggs whipped to a stiff froth. Let it simmer for 10 minutes. break the eggs over it. Heat the butter in a frying-pan or small stewpan. CHOCOLATE SOUFFLÉ. pepper. pour into it the thickened milk. chop them very fine. EGG AND TOMATO SAUCE. a serviette should be pinned round it before serving. of grated cheese. sprinkle the cheese over them. and let the mixture cool. Whip up the eggs. which should be well seasoned. Cream the butter. 1 medium-sized English onion. EGG AND CHEESE FONDU. of the crumb of the bread. Melt the butter in a flat dish. and vanilla essence to taste. thickened with 1 dessertspoonful of Allinson fine wheatmeal. fresh ones. Butter a pie-dish. and cook the tomatoes in it until most of the liquid is steamed away. and serve immediately. mix in the cheese. and drop the yolks of the eggs. break the eggs carefully into it without breaking the yolks. into the mixture. 1 cooking apple. Bake ¾ of an hour. shell the eggs. pepper and salt. is excellent for sandwiches. 1 oz. until it becomes a smooth and thickish mass. pepper and salt to taste. beating all well. then rub through a sieve. and salt to taste. and chocolate. and add to it the other ingredients. when cold. Squeeze it dry. 1 teacupful of milk. of butter must be used). and salt to taste. and pour it over the eggs. add 1 dessertspoonful of water for each egg. 1 teaspoonful of curry powder. and ½ oz. 6 oz. 2 oz. and bake the Soufflé for 15 minutes. 4 eggs. turn the mixture into a buttered Soufflé tin.butter. When hot stir in the mixture of egg and cheese. the sugar. Whip the whites of the eggs to a stiff froth. 1 teacupful of tomato sauce. of castor sugar. Bake in a moderate oven until the eggs are just set. Melt the butter in a saucepan. 5 eggs. Heat the tomato sauce. and stir into it gradually the yolks of the eggs. of butter. Keep stirring it with a knife. EGG AND TOMATO SANDWICHES. 4 eggs. with sippets of Allinson wholemeal toast. and serve.

and stir it over the fire until it thickens. 1 oz. 1 teaspoonful of vinegar. pepper and salt to taste. especially in the beginning. pepper. the yolks of 2 eggs. and when going on well stir in. Great care should be taken. and serve with lady fingers. and salt. Drop the oil into them. then turn the mixture into a bowl to get cold. Repeat the layers. and mix all well together. and some butter. Pour the mixture into the butter. and sprinkle with breadcrumbs. add the lemon juice. Allinson rusks. the juice of ½ a lemon. break the eggs over them. or until brown. 1 oz. pepper. sugar to taste.tomatoes. Smooth the mustard with a little lemon juice. and mix with them the cream or milk and the lemon juice. Cut the potatoes and eggs into slices. Stir the eggs and tomatoes with a knife until set. as it may curdle if made in a hot room. thicken the milk with it. and 2 tablespoonfuls of breadcrumbs. pepper and salt to taste. or bread fried in butter. of cold boiled potatoes. Beat the eggs. The mayonnaise should be made in a cold room. ½ pint of milk. Place a few bits of butter on the top. 35 . and finish with a layer of bread well buttered. and let it cook gently for 2 or 3 minutes. 1 tablespoonful of Allinson cornflour. dust these with pepper and salt. lemon juice. 1 quart of milk. Spread a layer of spinach and a layer of slices of eggs. Vinegar may be used instead of lemon juice if the latter is not conveniently had. as the eggs easily curdle when the oil is stirred in too fast. a piece of vanilla 2 inches long. 6 hard-boiled eggs. and salt to taste. add the vinegar and seasoning when done. nutmeg. some apricot or other jam. smooth the cornflour with a spoonful of water. the curdled mayonnaise. Have ready the whites of eggs whipped to a stiff froth. 4 eggs. and salt to taste. Peel and slice the onion. then add again oil and lemon juice alternately until all the oil is used up. some very thin slices of bread and butter. Make the mayonnaise as follows. shelled and sliced. dust with nutmeg. 6 hard-boiled eggs. EGG SAVOURY. drop by drop. 4 eggs. Splice the vanilla and let it boil with the milk and sugar. When the mayonnaise gets very thick add carefully a little lemon juice to thin it down. ½ a teacupful of cream or milk. Mix part of it with the eggs and potatoes. EGG SALAD WITH MAYONNAISE. and pour the rest over the salad. Spread the onion on a buttered dish. dust them with pepper and salt. and bake the savoury from 20 to 30 minutes. and place in it the yolks of the eggs beaten up. and add lemon juice or seasoning as required. 1 lb. adding seasoning to taste. remove the vanilla. 1 saltspoonful of mustard. let it simmer for a few EGG SALMAGUNDI WITH JAM. and use for sandwiches. Melt the butter in a frying-pan. 6 eggs. EGGS À LA BONNE FEMME. Should an accident happen. garnish with watercress. and bake until the eggs are set. which will only take a few minutes. the juice of ½ a lemon. EGGS À LA DUCHESSE. 1 Spanish onion. of butter. 1-1/2 gills of good salad oil. drop it in spoonfuls in the boiling milk. pepper. Stir in some jam. Pour over the whole the milk. in summer use 1 large breakfastcupful of boiled and chopped spinach. Taste the mayonnaise. Butter a piedish and line it with slices of bread and butter. Take a clean cold basin. and stir it in last of all with sufficient pepper and salt. beat up another yolk of egg and start afresh with a little fresh oil. and fry it brown in the butter. stirring with a wooden spoon quickly all the time. in winter Scotch kale prepared the same way. drop by drop. of butter.

fill the whites of the eggs with the mixture. Half the quantity will make a fair dishful. and proceed as follows: Chop up the onion very fine with the sage and parsley. and when this is well mixed with the butter. meanwhile beat up the eggs. but do not allow it to boil. season to taste. ½ pint of milk. and a little cold water. pepper. 6 oz. 4 hard-boiled eggs. Slice the eggs. and will make a nice side dish for dinner. of grated cheese. and stew them in ¾ of a teacupful of water. MUSHROOM AND EGGS. nutmeg. Cut them 36 . 1-1/2 oz. a little nutmeg. of Allinson fine wheatmeal. 1 dessertspoonful of finely chopped parsley. a few leaves of fresh sage. of butter or vege-butter. MUSHROOM SOUFFLÉ. and serve on sippets of toast. Any kind of cold vegetables mashed up can be used up this way. 1 teaspoonful of parsley chopped very fine. a few sprigs of Parsley. 1 small English onion. remove the snowballs with a slice. and pepper and salt to taste. Bake until the breadcrumbs begin to brown. 1 oz. Warm the cabbage with the butter and the milk. Serve with vegetables and sauce. chop up the eggs and mix them with the mushrooms. Mix all together and season with pepper and salt. of butter. serve when quite cold. 1 oz. and take off the shells. Boil the milk with the butter. pour the custard into the glass dish. 6 eggs. Spread the breadcrumbs over the top. and dust with nutmeg. ½ oz. pepper and salt to taste. of butter. stir the whole over the fire to let the eggs thicken. 4 eggs. Pound the yolks very fine. sprinkle them thickly with the grated cheese. pepper and salt. 2 oz. 6 hard-boiled eggs. and salt. and salt to taste. which should be a teacupful. mix them carefully with the milk. add the mushroom liquor. Peel. and put them into the sauce. and place them in a glass dish. EGGS AU GRATIN. thicken it with the flour. of mushrooms. and bake for 20 minutes. Let the milk cool a little. taking care not to curdle them. and season with pepper and salt. Melt the butter in a little saucepan. 1 oz. Stew the mushrooms in the butter. enclose them in paste. beat up the yolks of the eggs. stirring the mixture well until quite smooth and thick FORCEMEAT EGGS. of mushrooms. of Allinson fine wheatmeal. FRENCH EGGS. and serve with sippets of toast laid in the bottom of the dish. Put the halves together.minutes until the egg snow has got set. 2 tablespoonfuls of breadcrumbs. brush them over with the white of egg. EGGS AND CABBAGE. but not pouring it over the snow. of butter. set them in cold water. pepper. drain off the liquid. place them on a well-buttered flat baking dish. heat all well through. adding the parsley. When the milk is thickened shell the eggs. in half lengthways. and bake until the pastry is done. 1 large breakfastcupful of cold boiled cabbage. wash. 1 dessertspoonful of Allinson fine wheatmeal. of butter. 1 oz. stir into it the wheatmeal. Turn the mixture into a shallow buttered pie-dish. and some paste rolled thin. and cut in small pieces the mushrooms. pepper and salt to taste. 3 hard-boiled eggs. and season well. cut them into quarters lengthways. and add the onion and herbs. Boil the eggs for 10 minutes. remove the yolks. 1 oz. which will take about 15 minutes. made of 6 oz. pepper and salt to taste. Let the mixture cool. Last of all. and scatter the butter in bits over the breadcrumbs. ¼ lb. When the mushrooms have stewed 10 minutes. of butter. 3 eggs. or ½ teaspoonful of dried powdered sage. 1 teacupful of milk. smoothed previously with a little cold milk. put in the parsley.

Have ready hot buttered toast. of rice. then stir in the yolks of the eggs well beaten. the lemon rind.and coming away from the sides of the saucepan. and slip them on the toast. and a slice of hot buttered toast. the whites of the eggs whipped to a stiff froth. Unless an egg-poacher is used. and let all cool. sprinkle well with parsley. Turn the mixture into a wellbuttered dish. as the eggs will then set more quickly. When the rice is tender remove the peel. Each egg should first be broken into a separate cup. stir in the flour. and last of all the whites of the eggs whipped to a stiff froth. and salt. SAVOURY SOUFFLÉ. ½ oz. SAVOURY CREAMED EGGS. POACHED EGGS. and stir them lightly into the mixture. 2 oz. or flavour with vanilla essence. of castor sugar. remove the eggs from the water with an egg-slice. nutmeg. sugar to taste. beat for 10 minutes. and mix them lightly with the rest. Turn the mixture into a buttered piedish or Soufflé tin. of Allinson fine wheatmeal. season with nutmeg. which will take about 2 minutes. Quite newly laid eggs take a little longer. POTATO SOUFFLÉ. Bake from ½ an hour to ¾ of an hour in a moderately hot oven. and bake in a moderately hot oven from ¾ of an hour to 1 hour. Whip up the whites of the eggs to a stiff froth. pour the mixture into it. of butter. and turn all into a basin and let it cool a little. RATAFIA SOUFFLÉ. 1 pint of milk. Scotch kale. To each egg take 2 tablespoonfuls of cream or milk. Always have plates and dishes very hot for all kinds of egg dishes. 4 eggs. and serve immediately with stewed fruit. like spinach. and 1-1/2 oz. 6 eggs. Have ready a buttered Soufflé tin. and salt to taste. &c. mix well. 37 . which is done by stirring it round the sides of the basin until soft and creamy. the sugar. and 1 oz. the sugar. Separate the yolks of the eggs from the whites. pepper. Poached eggs are also a very nice accompaniment to vegetables. and bake the Soufflé for 20 minutes in a hot oven. a little chopped parsley. then stir in the potatoes and breadcrumbs. A little vinegar and salt should be added to the water. Let it cool a little. with alternate layers of ratafias. and stir each yolk separately into the mixture in the basin. 2 oz. 2 oz. 6 oz. and bake the Soufflé 15 minutes. 2 oz.” Serve hot. if the latter is used for flavouring. Stir in the yolks of the eggs. ¼ lb. sugar. Stew the rice in the milk with the butter. eggs are best poached in a large frying-pan nearly filled with water. of cold boiled and grated potatoes. and lastly. 6 eggs. Melt the butter in a saucepan. Separate the yolks from the whites of the eggs. ½ pint of milk. Cream the butter in a basin. beat up the eggs. the grated rind of ½ lemon. cover them up and allow them to boil only just long enough to have the whites set. and beat each separately into the rice for 2 or 3 minutes. and serve at once. Whip the whites of the eggs to a stiff froth. when they are served laid on the vegetables. 3 oz.. 2 oz. stirring all until the mixture is quite smooth and thick and comes away from the sides of the saucepan. and the lemon peel. and proceed as in “Sweet Creamed Eggs. when it will make a slight crackling noise. Season to taste. and almonds. and then slipped into the rapidly boiling water. of sifted breadcrumbs. Butter the cups as in the last recipe. of butter. of ratafias. RICE SOUFFLÉ. of ground almonds (half bitter and half sweet). pepper. vanilla essence or the peel of ½ a lemon. of butter. Sprinkle with castor sugar. and then add the milk. Turn the mixture into a buttered pie-dish or cake tin. Then stir in the mushrooms. of castor sugar.

4 eggs, 1 oz. Allinson fine wheatmeal, 1 gill of milk, 1 tablespoonful of finely chopped parsley, 1 dessertspoonful of finely minced spring onions, 1 oz. of butter, pepper and salt to taste. Proceed as in Cheese Soufflé, adding (instead of cheese) the parsley and onion.

STIRRED EGGS ON TOAST.
4 eggs, 1 oz. of butter, pepper and salt, 3 slices of hot buttered toast. Whip the eggs up well, add a dessertspoonful of water for each egg, and pepper and salt to taste. Heat the butter in a frying-pan, stir in the eggs over a mild fire. Keep stirring the mixture with a knife, removing the egg which sets round the sides and on the bottom of the frying-pan, and take the mixture from the fire directly it gets uniformly thick. It should not be allowed to cook until hard. Place the stirred eggs on the toast, and serve on a very hot dish. This quantity will suffice for 3 persons.

SCALLOPED EGGS.
½ dozen hard-boiled eggs, ½ pint of milk, 1 dessertspoonful of Allinson fine wheatmeal, 1 oz. of cheese, 3 tablespoonfuls of brown breadcrumbs, and 1 oz. of butter. Shell and quarter the eggs; grease a shallow dish with part of the butter, and put the eggs in it. Make a thick sauce of the milk, wheatmeal, and cheese, adding seasoning to taste. Pour it over the eggs, cover with breadcrumbs; cut the rest of the butter in little pieces, and scatter them over the breadcrumbs. Bake till nicely browned.

STUFFED EGGS.
4 hard-boiled eggs, 8 Spanish olives, ½ oz. of butter, pepper and salt to taste. Halve the eggs lengthway, and carefully remove the yolks. Pound these well, and mix them with the olives, which should be previously stoned and minced fine; add the butter and pepper and salt, and mix all well. Fill the whites of the eggs with the mixture. Pour some thick white sauce, flavoured with grated cheese, on a hot dish, and place the eggs on it. Serve hot.

SCOTCH EGGS.
5 hard-boiled eggs, 1 breakfastcupful of Allinson breadcrumbs, 1 Spanish onion, 1 teaspoonful of powdered sage, 1 dessertspoonful of finely chopped parsley, 1 egg, 1 oz. of butter, pepper and salt to taste, some oil, vege-butter, or butter for frying. Grate the onion, melt the butter, beat up the eggs, and mix them together with the breadcrumbs, herbs, and seasoning. Beat the forcemeat smooth, shell the eggs, cover them completely with a thick layer of forcemeat, and fry them a nice brown. Serve with brown gravy.

SWEET CREAMED EGGS.
To each egg allow 2 tablespoonfuls of cream, or new milk, 1 teaspoonful of strawberry or raspberry and currant jam, 1 thin slice of buttered toast, sugar and vanilla to taste. Butter as many cups as eggs, reckoning 1 egg for each person. Place the jam in the centre of the cup; beat up the eggs with the cream or milk, sugar and vanilla, and divide the mixture into the cups. Cover each cup with buttered paper, stand the cups in a stew-pan with boiling water, which should reach only half-way up the cups, and steam the eggs until they are set—time from 8 to 10 minutes. Turn the eggs out on the buttered toast, and serve hot or cold.

SPINACH TORTILLA.
4 eggs, 1 oz. of butter, a teacupful of boiled chopped spinach, lemon juice and pepper and salt to taste. Sprinkle the lemon juice over the spinach, and season well with pepper and salt, and fry it lightly in the butter. Beat the eggs and pour them into the mixture, let the tortilla set, then turn it with a plate, and set the other side. Serve hot.

SWISS EGGS.

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4 eggs, 3 oz. of Gruyère cheese, 1 oz. of butter, 1 teaspoonful of finely chopped parsley, pepper and salt to taste. Spread the butter on a flat baking dish; lay on it some very thin slices of the cheese. On these break the eggs, keeping the yolks whole; grate the rest of the cheese, mix it with the parsley; strew this over the eggs, and bake them in a quick oven for 5 to 7 minutes.

then proceed as before, stirring in one yolk after the other; season with pepper and salt, whip up the whites of the eggs, stir them with the other ingredients, pour into a buttered Soufflé pan, and bake 15 minutes.

WATER EGGS.
4 eggs, 1-1/2 oz. of sugar, the rind and juice of ½ a lemon. Boil the sugar and lemon rind and juice in ½ pint of water for 15 minutes. Beat the eggs well, and add to them the sweetened water. Strain the mixture through a sieve into the dish in which it is to be served, place it in a larger dish with boiling water in a moderately hot oven, and bake until set. Serve hot or cold.

TARRAGON EGGS.
4 hard-boiled eggs, ½ pint white sauce, 1 teaspoonful chopped tarragon, 1 tablespoonful tarragon vinegar, 2 yolks of eggs. Boil the eggs for 7 minutes, and cut them into slices. Lay them in a buttered pie-dish, have ready the sauce hot, and mix it into yolks, tarragon, and tarragon vinegar. Pour over the eggs, and bake for 10 minutes; serve with fried croûtons round.

TOMATO EGGS.
To each egg take 2 tablespoonfuls of tomato juice, which has been strained through a sieve; pepper and salt to taste. Batter a cup for each egg. Beat up the eggs, mix them with the tomato juice, season to taste, and divide into the buttered cups. Cover each cup with buttered paper, place them in a saucepan with boiling water, and steam the eggs for 10 minutes. Serve the eggs on buttered Allinson wholemeal toast.

TOMATO SOUFFLÉ.
4 eggs, 1 oz. of Allinson fine wheatmeal, ¼ lb. of fresh tomatoes or a teacupful of tinned tomato, 1 oz. of butter, 1 clove of garlic or 2 shalots, pepper and salt to taste. Pulp the tomatoes through a sieve. Rub the garlic round a small saucepan, and melt the butter, in it; or chop up very finely the shalots, and mix them with the butter. When the butter is hot, stir in the wheatmeal, then the tomato pulp, and stir until the mixture is thickened and comes away from the sides of the pan,

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SALADS
These wholesome dishes are not used sufficiently by English people, for very few know the value of them. All may use these foods with benefit, and two dinners each week of them with Allinson wholemeal bread will prevent many a serious illness. They are natural food in a plain state, and supply the system with vegetable salts and acids in the best form. In winter, salads may be made with endive, mustard and cress, watercress, round lettuces, celery, or celery root, or even finely cut raw red or white cabbage; pepper, salt, oil, and vinegar are added as above. As a second course, milk or bread pudding. Salads are invaluable in cases of gout, rheumatism, gallstones, stone in the kidney or bladder, and in a gravelly condition of the water and impure condition of the system.

CHEESE SALAD.
Put some finely shredded lettuce in a glass dish, and over this put some young sliced onions, some mustard and cress, a layer of sliced tomatoes, and two hard-boiled eggs, also sliced. Add salt and pepper, and then over all put a nice layer of grated cheese. Serve with a dressing composed of equal parts of cream, salad oil, and vinegar, into which had been smoothly mixed a little mustard.

CUCUMBER SALAD.
Peel and slice a cucumber, mix together ½ a teaspoonful of salt, ¼ of a teaspoonful of white pepper, and 2 tablespoonfuls of olive oil, stir it well together, then add very gradually 1 tablespoonful of vinegar, stirring it all the time. Put the sliced cucumber into a salad dish, and garnish it with nasturtium leaves and flowers.

ONION SALAD.
1 large boiled Spanish onion, 3 large boiled potatoes, 1 teaspoonful of parsley, pepper and salt to taste, juice of 1 lemon, 2 or 3 tablespoonfuls of olive oil. Slice the onion and potatoes when quite cold, mix well together with the parsley and pepper and salt; add the lemon juice and oil, and mix well once more.

ARTICHOKE SALAD.
Boil potatoes and artichokes separately, cut into slices; mix, add pepper, salt, oil, and vinegar; eat with Allinson wholemeal bread.

EGG MAYONNAISE.
4 medium-sized cold boiled potatoes, 6 hard-boiled eggs, 1 bunch of watercress, some mayonnaise. Slice the potatoes, and quarter the eggs. Arrange them in a dish, sprinkling pepper and salt in between; mix pieces of watercress with the eggs and tomatoes, pour over the mayonnaise, and garnish with more watercress.

CAULIFLOWER SALAD.
A medium-sized boiled cauliflower, 3 boiled potatoes, juice of ½ a lemon, 2 or 3 tablespoonfuls of oil. Cut up finely the cauliflower and potatoes when cold, mix well with the dressing, and pepper and salt to taste. A little mayonnaise is an improvement, but makes it rich.

POTATO SALAD (1).
Boil potatoes that are firm and waxy when cooked, and cut them in slices; let them soak in ½ gill of water, grate a

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salt. add pepper. place in a salad bowl with mayonnaise dressing. and boiled and sliced beetroot. SPANISH SALAD. minced parsley. Cut up 1 lb. Garnish the beans with three tomatoes cut in slices and arranged in a circle one overlapping the other. watercress. and cress. turnips. SUMMER SALADS. 1 head endive. 2 tomatoes. and add them to the potatoes. oil. pepper. oil. or any other raw or cooked green foods. SUMMER SALAD. onions. pepper. carrots. decorate with slices of egg and tomato and tufts of cress. mustard and cress. some spring onions. oil. salt. 4 tablespoonfuls of vinegar. 1 lb. When oranges are added to a salad the onion must be left out. endive. of cold boiled potatoes. tomatoes. two hard-boiled eggs. 1 large lettuce. a little tarragon vinegar. salt. Eat with Allinson wholemeal bread. These are made from mixtures of lettuce. Hard-boiled eggs may be cut into slices and added. WINTER SALAD.small onion and mix it with these. and lettuce make a good cold salad for the summer. and sliced apples or pieces of orange may be advantageously mixed with the other ingredients. cucumber. salt. or mustard and cress. Put into the centre of the bowl some cold dressed French beans or scarlet runners. and oil to taste. add watercress. The quantity of oil should be about three times the amount of the vinegar used. Cut the potatoes in small pieces. pour it into the salad bowl. and vinegar as above. Shred the lettuce. olives. POTATO SALAD (2). French beans. 2 spring onions. 41 . and before serving pour over some good mayonnaise. Mix the vinegar. flavour with pepper. tomatoes. Cold green peas. put these into a salad bowl. and stir it well. 1 small beetroot. and pepper well together. salt. cut up the onions and olives. of cold boiled potatoes. Garnish with beetroot and parsley. vinegar. spring onions. 2 of salad oil. grate fine 1 onion and mix with these. tarragon vinegar. and vinegar.

A plateful of mashed potatoes. beat up the egg and mix it with the potatoes. 3 eggs. Turn the mixture POTATO CHEESECAKES. POTATO CHEESE. some bread raspings. and fry them in oil or butter until brown. of mashed potatoes. ½ lb. butter. Beat the potatoes well with the yolks of the eggs and the seasoning. whip the yolks of the eggs well with the milk. add the cheese. and a dessertspoonful of finely chopped parsley. 1 oz. POTATO CROQUETTES. on the top of this. of spinach well cooked and chopped. 1 oz. ½ pint of milk. Add the nutmeg. of butter. and a pinch of nutmeg. form the mixture into balls. Grate the rind of the lemons and pound it well with the sugar in a mortar. 1 lb. then place it on a dish in the shape of a ring. Beat the butter. and stir in the other ingredients. add the eggs well beaten. of hot mashed potatoes. POTATO CAKES 3 fair-sized potatoes. wash. and fry the mixture like pancakes in oil or butter. 2 lbs. POTATO PUFF. flour. beaten to a stiff froth. Melt the butter and mix it with the mashed potatoes. of sugar. parsley. 4 oz. also the other ingredients. oil the butter and mix this and the lemon juice with the rest of the ingredients. flour. turn the mixture into a buttered pie-dish. Inside this spread the spinach. ½ a teaspoonful of mustard. of potatoes well mashed. 6 oz. turn the cakes into the beaten egg and raspings.POTATO COOKERY POTATO BIRD’S NEST. Peel. 1 gill of milk. The potatoes. 2 tablespoonfuls of Allinson fine wheatmeal. Fry the mashed potatoes a nice brown in the butter. 1 pint of mashed potatoes. 2 lemons. cheese. seasoning. 2 oz. of mashed potatoes. fill the mixture in a jar and keep closely covered. and bake it ½ hour. 6 oz. the yolks of 2 eggs. pepper and salt to taste. when all is very thoroughly mixed. pepper and salt to taste. of butter. Serve with tomato sauce and green vegetables. as the success of the dish depends on this. 2 oz. some Allinson nut-oil or butter for frying. 1 whole egg. eggs. mix it with the mashed potatoes. add the potatoes very finely mashed. 2 tablespoonfuls of Allinson fine wheatmeal. and last of all the whites of the eggs. 1 egg. Beat all well together. POTATO PUDDING. and milk should be well beaten separately before being used. mustard. beat the egg well. roll the balls in the egg and breadcrumbs. ½ a saltspoonful of nutmeg. and place the eggs. and grate the raw potatoes. 2 eggs. ½ a saltspoonful of nutmeg. mix the potatoes with the butter. of butter. Mix all well. of butter. and form the mixture into cakes. raspings. and seasoning. Serve as hot as possible. shelled. and 1 of the eggs well beaten. Beat up the second egg. 1-1/2 oz. 1 oz. 3 eggs. and seasoning. the rind and juice of ½ a lemon. pepper and salt to taste. 3 hard-boiled eggs. and fry a nice brown. 1 lb. of grated 42 . pepper and salt. of butter. Beat the butter with a fork until it creams. of sugar.

form the mixture into sausages. ½ pint of mashed potatoes. salt. and add this to the dressing. Any good salad dressing may be used. 3 tablespoonfuls of Allinson fine wheatmeal. Chop up the onion fine. Serve with brown sauce and vegetables. and the thyme. 2 tablespoonfuls of lemon juice and seasoning. and seasoning. 4 medium-sized cold boiled potatoes. 1 pint of mashed potatoes. pepper and salt to taste. the yolk of egg. POTATO SALAD (1). which will take from 10 to 20 minutes. mix the meal. and bake it for 1 hour in a hot oven. 1 boiled Spanish onion. and a teaspoonful of powdered thyme. seasoning to taste. POTATO SALAD (MASHED). brush them over with a pastry brush dipped in Allinson nut-oil or hot butter and bake them on a floured tin until brown. milk. dressing. and chopped whites of eggs well together.” POTATO SAUSAGES. and egg well together. Slice the eggs and beetroot. 18 olives. 2 oz. and proceed as in “Potato Rolls. pepper. 1 small onion minced very fine. 2 eggs well beaten. 2 hardboiled eggs. of 43 . and add this to the dressing. 1 egg well beaten. turn the mixture smoothly into a salad bowl or glass dish. ½ a teacupful of milk. add a little milk if necessary. and dress like any other salad. with a coal-shovel made red hot. Warm the butter until melted. olive. add seasoning. Mix the mashed potatoes. POTATO ROLLS (Spanish). oil and lemon juice. pepper and salt. make the mixture into rolls. 3 hard-boiled eggs. and garnish with watercress and beetroot. 1 pint of mashed potato. and mix it with the mashed potatoes. 2 hard-boiled eggs. if such is not handy. 2 lbs. 1 dessertspoonful of finely chopped parsley. and garnish with parsley or watercress and beetroot. season with pepper and salt. Mash the potatoes well with one of the eggs. pass them through a potato masher into a hot dish. of butter (or Allinson nut-oil). POTATO SNOW (a Pretty Dish). 1 breakfastcupful of breadcrumbs. of butter. mashed potato. and arrange alternate slices of egg and beetroot round the base of the potato snow. mash the yolks of the eggs quite fine and mix them smooth with the lemon juice. Chop the whites of the eggs up fine. Mash the yolks of the eggs and mix them with the lemon juice. mix all together. 1 teaspoonful of mustard. of cold mashed potatoes. Turn the mixture into a salad bowl or glass dish. and fry them brown. let them soak with 3 tablespoonfuls of water. 3 teacupfuls of mashed potatoes.into a buttered pie-dish. Chop the whites of the eggs up very fine. and lemon juice to taste. POTATO SURPRISE. 1-1/2 pints of mashed potatoes. POTATO ROLLS (BAKED). of potatoes. Mix all well. roll them in egg and breadcrumbs. Make a dressing of the oil. letting the mashed potato fall lightly. 1 dessertspoonful of sugar. a little nutmeg. or. and add this. pepper and salt to taste. Stone the olives and chop them up fine. the yolk of 1 egg. make the mixture into little rolls 3 inches long. mustard. 1-1/2 lbs. 2 tablespoonfuls of Allinson salad oil. ½ a saltspoonful of nutmeg. 1 oz. 1 oz. POTATO SALAD (2). Brown the top with a salamander. Boil the potatoes till tender. pepper and salt to taste. 2 tablespoonfuls of Allinson salad oil. mix them with the onion and parsley. 1 small beetroot. Slice the potatoes. and piling it up high. 1 teaspoonful of mustard.

1 egg with the juice of 1 lemon. add a piece of butter the size of a walnut (or more according to quantity of potatoes). and add seasoning to taste. POTATOES (MASHED). pepper and salt to taste. Butter 8 patty pans and line them with a thick layer of potato. 1 teaspoonful of curry powder. Mash all well through. with a little of the parsley and a dusting of pepper and salt. pour this over the potatoes. season with a little pepper and salt. add the fried onion and seasoning and a little hot milk. Mince the onion very fine and fry it a golden brown in the butter. of butter pepper and salt to taste. then turn them into a basin and pass them through a potato masher back into the saucepan.” leaving out the parsley. POTATOES (MILK). Serve with vegetables and any savoury sauce. smooth the curry powder with a little water. and serve very hot. ¾ lb. POTATOES (MASHED)(another way). butter a mould. adding hot milk as required until it is a thick. Let all simmer for 2 or 3 minutes. pepper and salt to taste. bake the whole for ½ hour. add lemon juice. ¾ pint of milk. 4 tomatoes. Fry the onion a nice brown in the butter. and mash all well through over the fire with a wooden spoon. pepper and salt. of grated cheese. 1 oz. place ½ a tomato in each. form the mixture into cakes. some Parsley. Let the potatoes cook gently until soft. to avoid the egg curdling. Mix the butter well with the mashed potatoes. 3 oz. of boiled carrots. taking care not to burn it. then thicken with the meal. pepper and salt. and brown the patties in the oven. of butter. piece of butter the size of a walnut. 6 good-sized potatoes parboiled. and bake them a nice brown. Slice the potatoes into a saucepan and pour the milk over them. POTATOES À LA DUCHESSE. and garnish with parsley. 1 finely chopped English onion to 1 pound of potatoes. and serve. salt and lemon juice to taste. which should be previously smoothed with a little milk or water. Mash the potatoes and carrots together. let the potatoes go off the boil. POTATO WITH CHEESE. add the egg and lemon juice carefully. spread the butter on the top. add seasoning. Cover with mashed potatoes. a little nutmeg. To mash potatoes well they should be drained when soft and steamed dry over the fire. Prepare potatoes as in “Milk Potatoes. and a little hot milk. mix it well with the mashed potato. flour them well. of boiled potatoes. of butter. beat the eggs well and mix them with the vegetables. POTATOES (CURRIED). creamy mass. place them in a greased baking tin. 1 dessertspoonful of fine wheatmeal. ½ oz. 1-1/2 lbs. turn out. fill them with the mixture. 1 pint of mashed potato. beat up. POTATOES (BROWNED). When the potatoes have been passed through the masher back into the saucepan.butter. and add the butter and seasoning. fill it with the mixture. 1 pint of finely mashed potatoes. re-heat the whole again but do not allow it to boil. POTATOES AND CARROTS. Mix all well with the seasoning. 1 oz. 1 large English onion. with little bits of butter on the top of the cakes. 44 . 1 oz. of butter. 1 tablespoonful of finely chopped parsley. and bake them in a moderate oven until golden brown. 2 eggs. grease some patty pans.

Scoop the potatoes out as in previous recipe. thickened with Allinson fine wheatmeal. leaving ½ inch of potato wall all round. and seasoning. 6 medium-sized boiled potatoes. and seasoning. 6 large boiled potatoes. 1 tablespoonful of finely chopped capers. of grated English onions. 1 oz. shake the whole well over the fire until thoroughly mixed. tie them together. a piece of butter the size of a walnut. 1 teaspoonful of powdered sage. of potatoes. onion. adding a very little milk it the stuffing should be too dry. When quite tender sift in enough breadcrumbs to make a fairly stiff paste. leaving nearly 1 inch of the inside all round. pour the milk over the whole. 1 oz. 1 teaspoonful of vinegar. tie the halves together. POTATOES (SAVOURY). 3 eggs. Serve with vegetables and white sauce. and when the milk boils add the wheatmeal. add the capers and vinegar. 1 egg well beaten. POTATOES (STUFFED)(2). 1 large apple. pepper and salt to taste. POTATOES (STUFFED) (1). peel and slice them. Make a stuffing of the other ingredients. Return them to the saucepan. Chop the onion and apple fine and stew them (without water) with the butter. Slice the potatoes. and serve. put into it a layer of potatoes. Before serving mix into the sauce a spoonful of finely chopped parsley. add the egg. 1 dessertspoonful of sugar. pepper and salt. Slice the potatoes into the saucepan and let them stew gently for 15 minutes with the butter. Serve with brown sauce. 1 breakfastcupful of milk. break the eggs into it. tie. POTATOES (SCALLOPED). drain them and cut them in slices. add the milk and seasoning. and a little meal. some 45 . of butter. Make a sauce of milk. 1 lb. of butter. and season with pepper and salt. pepper and salt to taste. allspice. part of the butter. 1 dessertspoonful of finely chopped onion. pepper and salt to taste. 1 tablespoonful of Allinson wholemeal. POTATOES (MILK) WITH CAPERS. a cupful of breadcrumbs. Halve the potatoes as before. and serve them with brown sauce and vegetables. 1 ditto of finely chopped parsley. bake the potatoes till tender. POTATOES (STUFFED) (3). 6 large potatoes. sugar. pepper and salt to taste. ¾ pint of milk. of grated Gruyère or Canadian cheese. of the onion. 1 egg well beaten. pepper and salt to taste. 2 onions chopped fine. 1 dessertspoonful of vinegar. scoop them out. ½ teaspoonful of allspice. 1 Spanish onion. and seasoning. of small boiled potatoes. Let the potatoes simmer in the sauce for 10 minutes. Repeat this until the dish is full. piece of butter the size of a walnut. and fried brown. 1 oz. 1-1/2 lbs. scoop them out. and bake for 1 hour. over this sprinkle pepper and salt. butter a pie-dish. shaking them occasionally to prevent burning. Halve the potatoes. fill the potatoes. and bake them until done. a little Allinson wholemeal.Boil or steam potatoes in their skins. 1-1/2 breakfastcupfuls of breadcrumbs. Let all simmer until the potatoes are tender. and serve. Then simmer a few minutes with the capers. boil the potatoes till nearly tender. also a little milk if necessary. Mash the scooped out potato well up with the cheese. fill the potatoes with it. fill them with the mixture. Rub the inside of a basin with the garlic. and bake them 10 to 15 minutes. brush over with a little oiled butter. beat them well with the vinegar. of butter. ½ lb. 6 large potatoes. 1 clove of garlic. when soft. and pour them over the potatoes. 1-1/2 ozs. butter.

Halve the potatoes as before. fill the potato skins. brush them over with the rest of the butter (oiled). adding the egg and seasoning. ½ oz. scoop out most of the soft part and mash it up. place them on a gridiron (if not handy. 1 large English onion. pepper and salt to taste. brush them over with oiled butter. 6 large boiled potatoes. Cut cold boiled potatoes into slices. in a wire salad basket).POTATOES (STUFFED) (4). Mince the onion very finely and fry it a nice brown with the best part of the butter. Serve with vegetables and brown sauce. of butter. and put them in the oven until well heated through. and put it over a clear fire. tie the halves together. 46 . mix all up together. Brown the slices on both sides. 1 egg well beaten. POTATOES (TOASTED).

with pepper and salt to taste. This is made as “Wheatmeal Sauce. the juice of ½ a lemon. 1 oz.sugar (or more. Pare and core the apples. If the sauce should be lumpy. as they supply the system with fluid. ½ a teaspoonful of mixed spice. When not too highly spiced or seasoned they help to prevent thirst. and keep on stirring until it is a brown colour. of Allinson fine wheatmeal. Eat with vegetables or savouries. When foods are eaten in a natural condition no sauces are required. Fried Onion Sauce. the mace. Rub the apples through a sieve. cut them up. The water in which vegetables (except cabbage or potatoes) have been boiled is better for making sauces than ordinary water. according to taste). This goes well with any plain vegetables. ½ a teaspoonful of Allinson cornflour. Serve hot or cold. APRICOT SAUCE. and seasoning. add sugar and spice. and serve. From a health point of view artificial sauces are not good. ½ lb. or Herb Gravy must be used with great caution. and thicken it with the cornflour. A little mushroom or walnut ketchup may be added it desired. or skin eruptions of any kind. Can also be served cold. stir into it the meal. and pour the sauce over the onions. Brown Gravy. then add boiling water. Melt the butter in a frying-pan over the fire. The use of sauces is thus seen to be an aid to help down plain and wholesome food. strain it through a gravy-strainer. BROWN SAUCE (1). biliousness. and cook them with the water until quite mashed up. 1 gill of water. Stir in gradually enough boiling water to make the sauce of the thickness of cream. acidity. dredge in a tablespoonful of Allinson fine wheatmeal. re-heat. of BROWN SAUCE (2). SAUCES Flesh-eaters have the gravy of meat to eat with their vegetables. but when food is changed by cooking many persons require it to be made more appetising. BOILED ONION SAUCE. but if made as I direct very little harm will result. and when made with the liquor in which vegetables have been boiled they retain many valuable salts which would otherwise have been lost. Dilute the jam with ½ pint of water. as it is called. pepper and salt to taste. 1-1/2 oz. 1 oz. Sauces may be useful in more ways than one. and being fluid they cause the food to be more thoroughly broken up and made into a porridgy mass before it is swallowed. boil it up and pass it through a sieve. APPLE SAUCE. make it hot. boil the sauce up. Put a tablespoonful of butter or olive oil into a frying-pan or saucepan. of apricot jam. Add the lemon juice. a blade of mace. and let the sauce simmer for 20 minutes. 47 . 1 lb. of butter. and when they give up the use of flesh they are often at a loss for a good substitute. brown this. of apples. BROWN GRAVY. or not at all by those who are troubled with heartburn.” but plenty of boiled and chopped onions are mixed in it. Remove the mace.

strain the sauce. &c. ½ teaspoonful of vanilla essence. 1 teaspoonful of Allinson cornflour. salt to taste. Grate the onion into the water. of sugar. pepper and salt. add the milk. 1 onion. CURRY SAUCE (1). or macaroni with turnips. adding the curry and salt. ½ pint of both white and red currants. ½ oz. rub the fruit through a sieve. otherwise make as “Wheatmeal Sauce. and let it simmer for a few minutes. add gradually and gently the egg. 1 good cooking apple. and thicken the sauce with the cornflour. CAPER SAUCE. of butter. when it boils add the cornflour and vanilla. This goes very well with plain boiled macaroni.” adding 1 tablespoonful of finely chopped capers before the egg is stirred in. add curry. and boil it up before serving. Let all simmer 15 to 20 minutes. Cook the ingredients for 10 minutes. 1 carrot. ½ a teaspoonful of cornflour. 1 egg. pepper and salt to taste. CURRY SAUCE (BROWN). taking care not to curdle it. Leave out the onions. a little burnt sugar. Let the sauce go off the boil. carrot. and let these ingredients cook a few minutes. bay leaves. 1 oz. 2 tablespoonfuls of Allinson fine wheatmeal. 1 dessertspoonful of Allinson fine wheatmeal. 1 gill of water. reheat it. add a little more water if necessary. CHOCOLATE SAUCE. beat it up. 6 eschalots chopped fine. and brown. CURRANT SAUCE (RED & WHITE). and stir well. 1 bar of Allinson chocolate. Chop up the onions. CURRY SAUCE (2). return the sauce to the saucepan. vinegar. 3 English onions. ½ oz. Thicken the sauce with the meal. add the curry. butter.” Add capers. of butter. ½ oz. 1 teaspoonful of curry powder. Let the whole simmer for 5 to 10 minutes. 1 teaspoonful of Allinson fine wheatmeal. ¾ pint of half milk and water. of butter. EGG SAUCE. of butter (or oil). ½ pint of water. Warm up the sauce again. 1 good tablespoonful of vinegar. ½ a lemon (peeled) cut in slices. add water enough to make the sauce the thickness of cream. EGG CAPER SAUCE. Fry the onions in the butter until nearly brown.2 tablespoonfuls of Allinson fine wheatmeal. ½ pint of milk. 1 teaspoonful of curry powder. brown the meal in the saucepan in the butter. Melt the chocolate over the fire with 1 tablespoonful of water. and salt to taste. but do not allow it to boil. 2 ozs. beat the egg up with the lemon juice. return to the saucepan. and serve. strain. When quite soft rub the vegetables well through a sieve. juice of ½ lemon. or macaroni batter. 1 oz. 1 English onion chopped fine. Boil the sauce up. 1 even teaspoonful of curry. add the butter and seasoning. ½ teaspoonful of cornflour. Thicken the sauce with the cornflour. and serve. and cook 10 minutes after adding them. The same as “Egg Sauce. and seasoning. and which should simmer a few minutes. and stew them in ¾ pint of water until quite tender. and apple. and seasoning. Serve hot or cold. Brown the meal with the butter. of butter. 48 . lemon. add the meal. Boil the milk and water. and colour with burnt sugar. add the sauce to this. 3 bay leaves. add the eschalots. a pinch of mint and sage. add as much water as required to make the sauce the consistency of cream. and salt.

and mix all well. Mix the milk. and so on alternately until the sauce is finished. butter. Stir the sauce until it boils.” and add mixed herbs a little before serving. flour. but start afresh with a fresh yolk of egg. and horseradish for a few minutes. ½ pint of milk. ½ pint of milk and water. stirring in a little fresh oil first. and mustard.” FRIED ONION SAUCE. return it to the saucepan. butter. the juice of a lemon. but do not let it boil. FRENCH SAUCE. Brown the wheatmeal with the butter in the saucepan. work them smooth with a wooden spoon. then add the vinegar and seasoning. 1 teaspoonful of sugar. pepper and salt to taste. adding the thyme. add it gradually. and fry them in the butter. drop by drop. turnip. When slightly browned add ¾ pint of water. add Allinson fine wheatmeal. fry. and flavouring. and salt. 1 dessertspoonful of Allinson fine wheatmeal. Chop the vegetables up fine. pepper and salt to taste. the yolk of 1 egg. 1 tablespoonful of vinegar. into which the meal has been rubbed smooth. ½ oz. taking care not to curdle the sauce. add the salt. Boil the water. Let all simmer for ½ an hour. and thicken the 1 good teaspoonful of mustard. To easily dissolve the saffron. a pinch of saffron. MAYONNAISE SAUCE. and then serve. 1 oz. Stir in the oil very gradually. ½ teaspoonful each of mustard. Heat it up. boil up. vinegar and salt to taste. 2 eggs. 2 tablespoonfuls of grated horseradish. 1 heaped-up tablespoonful of finely chopped mint. of butter. and make into a sauce like brown gravy. ½ pint of oil. beat up the egg. ½ pint of water. a little thyme. and salt. Place the yolks in a basin. MINT SAUCE.EGG SAUCE WITH SAFFRON. cook for two minutes. 1 teaspoonful of Allinson fine wheatmeal. Chop fine an onion. and serve. also to stir one way only. should this ever happen. eggs. it should be dried in the oven and then powdered. and serve. rub the sauce through a sieve. MUSTARD SAUCE. Boil the milk and water with the saffron. Mix all the ingredients well. pepper. do not waste the curdled sauce. and then adding the curdled mixture. salt to taste. 1 tablespoonful of sugar. onion. MILK FROTH SAUCE. 49 . each of carrot. continue with the oil. and thicken with the cornflour. ½ pint of water. HORSERADISH SAUCE. and after having allowed the sauce to cool a little. some essence of vanilla or any other flavouring. add salt. of butter. HERB SAUCE. add the mustard. 1 teacupful of vinegar. when the sauce begins to thicken stir in a little of the lemon juice. let all simmer for a few minutes. sugar to taste. 1 dessertspoonful of Allinson fine wheatmeal. 1 dessertspoonful of Allinson fine wheatmeal. and proceed as in “Orange Froth Sauce. It you follow directions the sauce may curdle. Add seasoning. vinegar. 2 oz. Make like “Brown Gravy. and let the sauce soak at least 1 hour before serving. or eschalots. which should be quite cold. 1 teacupful of water. sauce with the meal rubbed smooth in a little cold water. 1 egg. and see that the latter dissolves thoroughly. 1 teaspoonful of cornflour. Be sure to make it in a cool place. pepper. 1 oz. sugar.

and the flour smoothed with a very little water. remove from the fire. ONION SAUCE. and when the milk has cooled a little stir it in carefully. pepper and salt to taste. allow it to get cold. serve at once. heat it up and thicken it with the meal. Rub the sugar on the rind of one of the oranges until all the yellow part is taken off. and cook them in the water until tender. beat up the yolk of egg. 1 onion. pepper and salt to taste. and whisk it well until quite frothy. add this to the juice when hot. a teaspoonful of Allinson fine wheatmeal. Mix smooth the cornflour in 8 tablespoonfuls of water. a little nutmeg. some water. Make a sweet white sauce. 1 oz. add the milk. ½ pint of milk. then rub the sauce through a sieve. ½ pint of milk. ORANGE FLOWER SAUCE Make a sweet white sauce. 3 carrots. ½ a teaspoonful of cornflour. then strain through a cloth or fine hair sieve. and flavour with 2 tablespoonfuls of rosewater. mix this well with the sugar. PARSLEY SAUCE. 1 teaspoonful of white flour (not cornflour). The juice of 2 oranges. and let it cook a few minutes before serving. Bruise the ratafias and put them in a stewpan with the milk. stir again over the fire until the sauce has thickened a little. Boil the raspberries in the water for 10 minutes. 4 oz. put the mixture over the fire in an enamelled saucepan. do not allow the sauce to boil. 3 oz. 1 dessertspoonful of Allinson fine wheatmeal. add to the orange juice enough water to make ½ pint of liquid. Serve immediately. return it to the saucepan. Smooth the meal with a little water. and stir the sauce over the fire until thickened. then add the eggs. thicken the sauce. ORANGE FROTH SAUCE. and sugar. cut up the carrots into small dice. of butter. Chop the onions up fine. if necessary.” This sauce can be made with any kind of fruit juice. and proceed as for “Orange Froth Sauce. flour. cook them gently in 1 pint of water with the onion and seasoning until quite soft. add a little more water if the juice is not ½ pint. 1 teaspoonful of white flour. Chop up the onion and fry it a nice brown. ORANGE SAUCE 2 oranges. and serve. sugar to taste. 1 gill of water. 2 eggs. RASPBERRY FROTH SAUCE. but do not let it boil. the yolk of 1 egg. Make a white sauce. RATAFIA SAUCE. take the juice of both the oranges and add it to the sugar.OLIVE SAUCE. 2 eggs. the eggs previously beaten. 1 gill of water. This is made as “Wheatmeal Sauce. butter and seasoning. and add to it a handful 50 . 1 large Spanish onion. as it would then be spoiled. of ratafias. let it boil. stone and chop 8 Spanish olives. add them to the sauce.” but some finely chopped parsley is added five minutes before serving. 4 large lumps of sugar. SORREL SAUCE. ROSE SAUCE. SAVOURY SAUCE. ½ pint of raspberries. Make a white sauce. sugar to taste. butter. let it simmer for five minutes. and flavour it with 2 tablespoonfuls of orangeflower water.

add sugar and vanilla. Bring part of the milk to the boil. ½ oz. add the lemon juice. and serve. add the butter and seasoning. re-heat. add the butter. 51 . Add a little butter. For tinned tomatoes a teacupful of water is sufficient. cook for 3 to 4 minutes. cook with water and finely chopped onions. Cut up fresh or tinned tomatoes. of fresh ones. 1 good dessertspoonful of Allinson fine wheatmeal. WHITE SAUCE (1). boil up again. and when it boils thicken the sauce with the meal. thicken it with the meal. a little vanilla essence. pepper and salt to taste. pepper and salt to taste. and salt. slice them and set them to cook with a breakfastcupful of water. Make a sweet white sauce. add this to the boiling milk and keep stirring until the sauce has thickened. and flavour with vanilla or almond essence. rub a little Allinson fine wheatmeal into a paste with cold water.of finely chopped sorrel. ¾ pint of milk. chopped fine. TOMATO SAUCE (1). thicken it with the cornflour previously smoothed with a little water. Eat with vegetables or savoury dishes. and serve with the pudding. and serve. Boil the milk. Cook the mushrooms and onion. 1 dessertspoonful of Allinson fine wheatmeal. of mushrooms. mix the meal smooth in the rest of the milk. and pour it into a warm sauce-boat. add a little pepper and salt to taste. and boil. add a grated onion. WHEATMEAL SAUCE. pepper. 1 lb. and let it thicken. let it simmer a few minutes. Let the tomatoes cook gently for 10 minutes. pepper. in ½ pint of water for 15 minutes. of butter. WHITE SAUCE (2). and serve. a tablespoonful of Allinson fine wheatmeal. 1 teaspoonful of sugar. adding the butter and seasoning. If fresh tomatoes are used. a small piece of butter. WHITE SAUCE (SAVOURY). boil up. Eat this with vegetables. when done rub through a sieve. and add ½ teaspoonful of mixed spice before serving. let it simmer 2 or 3 minutes. Mix milk and water together in equal proportions. TOMATO SAUCE (2). of butter. mix the meal smooth with the rest. Let the sauce simmer for a minute. which should he smoothed well with a little cold water. ½ a canful of tinned tomatoes or 1 lb. size of a nut. ½ oz. then rub them well through a strainer. a dessertspoonful of Allinson cornflour or potato flour. 1 small onion. SPICE SAUCE. ½ pint of milk. Mix this with the boiling milk and water. and thicken the sauce. Boil ½ pint of the milk with sugar. Return the liquid to the saucepan. 1 dessertspoonful of Allinson fine wheatmeal. pepper and salt to taste. Let it cook gently a few minutes after adding the meal. Strain the sauce and return it to the saucepan. ¾ pint of milk. strain it through a gravy strainer. sugar to taste. and salt. thicken with Allinson fine wheatmeal made into a paste with water. juice of ½ a lemon. TARTARE SAUCE.

With a spoonful of water make the ground almonds into a paste. Mix well. 2 eggs. Some apples require much more water than others. Whip the whites of the eggs to a stiff froth. which will take from 40 to 50 minutes. 2 eggs. sift the cinnamon over it evenly. 1 teaspoonful of cinnamon. if the rice will not turn out easily. some raspberry jam. 1 heaped up teaspoonful of ground cinnamon. and flavour. of butter. sugar to taste. core. nutmeg. and bake the puddings for about 20 minutes. warm the butter. 2-1/2 pints of milk. of butter. pour the milk over. ½ pint of milk. Cook the rice. ALMOND RICE. Cut very thin slices of bread and butter. mix the almonds with this.PUDDINGS quite tender. ALMOND PUDDING (1). and let them simmer with a little sugar for ½ an hour. let it get cold. of rice. Bake from ¾ hour to 1 hour. butter. cream. Pare. Allinson wholemeal bread. and add the sugar and 2 tablespoonfuls of cream or milk. Put the apricots into a saucepan. grate a little nutmeg over the top. sugar to taste. Have a pie-dish lined at the edge with baked paste. 2 oz. Have ready a wellbuttered pie-dish. Turn them out on a dish. Pour the mixture into a wetted mould and bake in a hot oven with a cover over the mould for ½ an hour. of blanched and chopped almonds. 4 oz. Place a layer of apples over the buttered bread. Beat the eggs up with milk and pour it on the apricots. beat up the eggs with the sugar. of ground sweet almonds and a dozen bitter ground almonds. finishing with a layer of bread and butter. and bake in a moderately hot oven until a knitting needle pushed through comes out clean. ½ oz. and the eggs well beaten. and the almonds and sugar. of castor sugar. 2 tablespoonfuls of sifted sugar. add the other ingredients gradually. pour in the rice. 3 oz. 3 oz. 6 sponge cakes. Turn out. ¼ lb. line a buttered pie-dish with them. ½ lb. and almonds until the rice is BAKED CUSTARD PUDDING. half fill them. and cut up the apples and set them to cook with 1 teacupful of water. turn out and serve with sauce made of raspberry jam and water. pour the mixture in (not filling the dish more than three-quarters full). and repeat the layers of bread and apples until the dish is full. 4 eggs. of almond paste. Dip the mould into hot water for ½ a minute. Mix with them the sponge cakes crumbled. sugar. APPLE CHARLOTTE. and ratafia flavouring. 1 oz. Warm the milk. APRICOT PUDDING. add the fruit picked and washed. and bake in a slow oven 52 . of cooking apples. butter a mould. 2 lbs. and butter some cups. 1 pint of milk. take them off the fire and beat them with a fork. When they are soft. of ground bitter almonds. of ground sweet almonds. 1 teacupful of mixed currants and sultanas. strain the custard into the dish. serve either hot or cold. sugar. ALMOND PUDDING (2). mix them lightly with the well-beaten yolks. milk. Turn the pudding out and serve cold. the cinnamon. 3 eggs. and butter. vanilla flavouring. and serve with sweet sauce. ½ lb. 1 tin of apricots.

When quite tender. turned out of the basin. and zest of lemon. let it stand 1 hour. Serve either hot or cold. and let them soak for ½ an hour. of Allinson wholemeal bread. Beat the eggs well. Stir the mixture over the fire for about 8 minutes. and bake the pudding until the custard is set. Soak the barley overnight. BARLEY (PEARL) AND APPLE PUDDING. and boil it in 3 pints of water for 3 hours. Pour the mixture into a buttered dish. of Allinson fine wheatmeal. 1 lb. ¼ lb. 1 pint of milk. French roll in ½ pint of boiling milk. 1 pint of milk. whip the whites of the eggs to a stiff froth and add them to the rest. then add ¼ lb. ¼ oz. BIRD-NEST PUDDING. of butter. of currants. then spread a layer of jam. 1 pint of milk. of ground almonds. 2 tablespoonfuls of orange or rosewater. 3 oz. of breadcrumbs. the rind of ½ a lemon and some almond or vanilla essence. lemon rind. Pare and core the apples. of Allinson fine wheatmeal. 3 eggs. 1 teaspoonful of ground cinnamon (or any other flavouring preferred). add the sugar. mix all thoroughly. boil up and pour this over the jam and bread. the yolks of 3 eggs. Heat the milk and make a custard with the eggs. 4 eggs. and the hot milk. 1 quart of milk. then boil for 1 hour covered with a pudding cloth. of sugar. sweetened with 2 oz. Rub the cornflour and meal smooth with a little of the milk. and stir into it the smooth paste. of pearl barley.for ½ an hour. pour into a mould. ½ lb. of sultanas. sugar to taste. a little grated nutmeg BREAD SOUFFLÉ. 53 . make a custard by dissolving 1 tablespoonful of cornflour in 1 pint of milk well beaten. Serve with a sweet sauce. Remove the apples from the saucepan and place them in a pie-dish without the syrup. bring the rest to boil with the butter. Soak the bread in the milk until perfectly soft. of butter. 1 pint of milk. BATTER PUDDING. until they are beginning to get soft. finishing with the batter. until the dish is full. 5 eggs. each slice spread thickly with raspberry jam. and bake about ¾ hour. of sugar. and boil them in 1 pint of water. 6 medium-sized apples. pour in a layer of the batter. Fill a greased pudding basin with slices of Allinson bread. BATTER JAM PUDDING. sugar to taste. Mix all the ingredients. BREAD PUDDING (STEAMED). 1 oz. sweeten and flavour it to taste. 3 oz. Serve in the pie-dish with stewed rhubarb. 4 eggs well beaten. for 1 hour. BELGIAN PUDDING. ¾ lb. put the butter in bits over the top. then turn it into a basin to cool. Soak a 1d. pour the custard over the apples. 4 chopped apples. some raspberry or apricot jam. cored. of sugar. the grated rind of a lemon. a little chopped peel. 2 oz. 3 oz. 1 dessertspoonful of sugar. sugar. 3 eggs. of apples. BREAD AND JAM PUDDING. Turn into a buttered mould and steam the pudding for 1-1/2 to 2 hours. and boil for 2 hours. ½ lb. of cornflour. well beaten. and bake for 1 hour. butter a pie-dish. Mix in lastly the whites of the 3 eggs whisked to a stiff froth. 5 oz. 1 wineglassful of rosewater. Beat up the yolks of the eggs and add them to the cooked batter. of butter (oiled). and bake the pudding for ½ an hour. and so on. and the apples pared. and the lemon rind added. 3 oz. 2 oz. and chopped fine.

vanilla flavouring. sugar. serve with wine sauce. BUCKINGHAM PUDDING. 1 pint of milk. To use up cold stiff porridge. 2 oz. 4 eggs. ratafias. and some raspberry jam. ¾ pint of milk. as preferred. 54 . stirring it well into the batter. then stand for 2 hours. ratafias. pour over the mixture the custard of milk and eggs with the flavouring added. break up the sponge cakes and fill the mould with layers of sponge cake. serve with lemon sauce. dried cherries. Mix the porridge with enough hot milk to make it into a fairly thick batter. make a batter of the other ingredients. 2 oz. CABINET PUDDING (3). and serve with jam or sauce round it. add to it 2 tablespoonfuls of raisin wine and pour over the cakes. add it to the rest of the ingredients. Scrape and grate the carrots. and dried. 3 eggs. 3 eggs. Boil the milk and pour it on the eggs. CABINET PUDDING (1). beat the mixture up with the yolks of the eggs. well beaten. 3 large carrots. and sugar to taste. Butter a pie-dish with the rest of the butter. and pour over the buns. BUN PUDDING. of ratafias. and lay in the sponge cakes cut in slices. 2 oz. CABINET PUDDING (2). Cover it with buttered paper and steam for about 1 hour. then put in more ratafias and sponge cakes until the mould is almost full. put them in a dish.add sugar and the rose or orange water. beat the whites of the eggs to a stiff froth. sugar to taste. and bake the pudding in a CARROT PUDDING. Steam the pudding for 1 hour. citron peel. Beat the yolks of the eggs well together and the whites of 2 eggs. add the fruit. Soak the bread as directed in above recipe. 4 oz. &c. scattering a few cherries between the layers. add some jam. Butter a pint pudding mould and decorate it with preserved cherries. add to the milk and sugar. Beat up 1 or 2 eggs. 2 oz.. Pour into the mould. and the cinnamon. which should be previously well washed. a few drops of almond essence. cover with a plate. picked. and mix them lightly with the rest. and steam the pudding for 2-1/2 to 3 hours. almonds. then fill the basin with layers of sliced sponge cakes and macaroons. and serve with sauce. bake for 1 hour in a moderate oven. 1 egg to a breakfastcupful of the batter. 4 or 5 sponge cakes. 3 stale 1d. let it cool a little. of Allinson bread cut in thin slices. and mix them all well together. When the mould is nearly full. Cut the buns in thin slices. CANADIAN PUDDING. beat the eggs well. ¼ lb. 1 teaspoonful of cinnamon. eggs and milk as in Bun Pudding. 8 stale sponge cakes. Make a pint of custard with Allinson custard powder. taking care not to let the water boil into it. 1 breakfastcupful of currants and sultanas mixed. of Allinson fine wheatmeal. 3 eggs. or steam for 1-1/2 hours. press the ratafias all over it. 2 oz. 1 heaped-up teaspoonful of cinnamon. 1-1/2 pints milk. pour the whole into a well-buttered pie-dish and bake the Soufflé for ½ an hour in a brisk oven. steam the pudding carefully for three-quarters of an hour. add sugar and flavouring. Butter a mould. and jam. and sugar. 2 oz. Dissolve part of the butter. serve immediately. ½ lb. add the grated carrots. ½ pint of milk. 2 tablespoonfuls of syrup. bake 1 hour in a buttered piedish. buns. Turn it out carefully. of butter. moderate oven for 1 hour. pour the mixture into a buttered mould. of chopped almonds. Butter a mould and decorate it with the cherries and citron cut into fine strips.

and sugar to taste. 7 oz. 1 pint 55 . vanilla. wheatmeal flour. with the rest of the milk mix the wholemeal smooth. 3 eggs. 1 lb. Let all simmer for 10 minutes. Turn out and serve hot. ½ lb. whisk the whites and yolks separately. and flavour it with 1 inch of the vanilla. 1 lb. taking care not to fill them to the top. whip the cream with the whites of eggs. of potato flour. 1 lb. and mix all the ingredients CHOCOLATE PUDDING (STEAMED). of castor sugar. CHOCOLATE PUDDING. boil the milk and pour it over them. 2 oz. Wash. 2 oz. of milk. and stir the mixture over the fire until it detaches from the sides of the saucepan. sprinkle with almonds and ratafias. and butter together. Beat up the yolks of the eggs and stir those in. first add the yolks to the pudding. rub the butter into the breadcrumbs. then take it out and let it cool. ½ pint of milk. add the whites of the eggs last. ¼ lb. 1 oz. ¼ lb. 1 heaped-up tablespoonful of cocoa. then remove it from the fire and let it cool a little. add it to the boiled chocolate. flour. Smooth the potato flour. 1 dessertspoonful of vanilla essence. whip them well. 8 eggs. Place the yolks of the eggs in the pan. ¼ lb. Three large sticks of chocolate. chopped fine. Break the sponge cakes into pieces. put into it a layer of sponge cake. mixed peel. piece of vanilla 3 inches long Dissolve the chocolate in ¾ of the pint of milk. the sugar. and the cocoa. pick. mixed spice. or with cold white sauce. stir frequently. of almonds blanched and chopped. repeat until you finish with a layer of sponge cake. turn the whole into a buttered mould. of flour. 1 lb. of grated Allinson chocolate. Dissolve half the chocolate in a saucepan with 2 tablespoonfuls of water. of sugar. Turn the sponge cake mould into a glass dish. when the chocolate is quite dissolved remove the vanilla. 1 lb. beating the mixture all the time. mash them well up with a spoon. chopped apples. 8 sponge cakes. ½ lb. 1 oz. CHRISTMAS PUDDING (1). add the vanilla and mix it well through. 7 oz. split. Put into a buttered basin. ½ lb. Pour the mixture into a wetted mould. sugar. add the vanilla essence. of ground sweet almonds.CHOCOLATE ALMOND PUDDING. chopped sweet almonds. CHOCOLATE TRIFLE. breadcrumbs. ½ oz. of Allinson fine wheatmeal. whip the whites to a stiff froth and mix these well through. the almond meal. bitter almonds (ground). 1 pint of milk. Serve with white sauce poured round. next spread some of the dissolved chocolate. and steam the pudding 1-1/2 hours. Mix the chocolate. 1 dessertspoonful of vanilla essence. spread the chocolate cream over it evenly. of butter. beat up the eggs. Break the eggs. and decorate it with almonds. ¼ lb. sugar. 1 quart of milk. 3 oz. shelled and ground Brazil nuts. Grate the rest of the chocolate. Add sugar to the rest of the milk. of Allinson fine wheatmeal. mix in the whites. of Allinson cocoa. raisins (stoned). ¼ pint of cream. and dry the fruit. sift the chocolate into the whipped cream. and serve plain. and 1 teaspoonful of sifted sugar. 3 inches of stick vanilla. and cocoa with some of the milk. white of 1 egg. ½ lb. Boil up the milk and stir over the fire until it comes clean from the sides of the pan. Pour the mixture into pie-dishes. and steam for 1 hour. 3 large bars of chocolate. butter. 2 oz. and bake the puddings the same way as almond puddings. turn out when cold. currants. Have ready a wetted mould. 6 eggs. and when they are well stirred in. of ratafia. boil it up and thicken it with the smoothed ingredients. 1 lb. 3 eggs. CHOCOLATE MOULD. the whites beaten up stiffly.

raisins. CHRISTMAS PUDDING (2). the milk of it. mixing all well. Rub the butter into the breadcrumbs. CHRISTMAS PUDDING (4). add these to the mixture just before turning the pudding into a buttered pie-dish. First mix all the dry ingredients. Pour as much milk as is necessary to moisten the mixture sufficiently to work it with a wooden spoon. and 1 teacupful of apple sauce. which will agree with those who cannot take rich things. Have ready buttered pudding basins. the sugar. currants. add the cocoanut. of mixed peel. 1 lb. Allinson fine wheatmeal. of fresh grated cocoanut. ½ lb. cover with buttered paper. pick. chopped small. stone the raisins. mixing all well together. 1 pint of milk. Let the mixture cool a little. 8 eggs. ½ oz. bitter almonds. add a little milk. of stoned muscatels. 56 . and sugar. 3 eggs. Mix the breadcrumbs. blanch and chop fine the almonds. 1 pint of milk. add these. then add the cocoa. mix all the ingredients together. and serve with white sauce. muscatels. of butter. wholemeal breadcrumbs. Butter a pie-dish. its milk. Bake the pudding in a buttered dish of an hour. of sifted sugar. each of moist sugar. 12 oz. ½ lb. ½ lb. 1 grated fresh cocoanut. and chop fine the Brazil nuts. up eggs. 8 oz. whip the whites of the eggs to a stiff froth. beat up the eggs. Wash and pick the currants and sultanas. of sugar. add the yolks of the eggs. then beat the whites of the eggs to a stiff froth. add the yolks of the eggs. vanilla to taste. Boil the pudding in a buttered mould for 8 hours. 1 lb. sultanas. butter. and boil the puddings from 8 to 12 hours. and some milk. sweet almonds. currants. each of raisins. cover with pieces of buttered paper. smoothed with a little hot water. 1 teaspoonful of spice. COCOANUT PUDDING (2). ¼ lb. 3 oz. chop or grind the almonds. if the mixture is too dry. and some milk. 1 oz. chop fine the nut kernels. currants. ½ oz. Boil the bread in the milk until it is quite soft and mashed up. and sweet almonds and butter. 1 pint of milk. Rub the butter into the meal and breadcrumbs. ¾ lb. at the last stir in the apple sauce. sultanas. 2 oz. of Allinson breadcrumbs. 3 eggs. and sugar to taste. wash. Wash and pick the currants and sultanas. and add as much milk as is required to moisten the mixture. Boil the puddings for 8 hours. nearly fill them with the mixture. Soak the bread as for the savouries. 1 doz. sugar. COCOA PUDDING. CHRISTMAS PUDDING (3). each of raisins. 3 oz. and dry the fruit. Rub the butter into the wholemeal flour. each of wholemeal breadcrumbs. 1 tablespoonful of Allinson cocoa. This is a plainer pudding. breadcrumbs. of spice. of Allinson bread. 10 oz. 3 oz. of mixed spice. ½ lb. wash and stone the raisins. and tie over pudding cloths. well beaten. and Brazil nuts. candied peel. and the butter (oiled). tie pudding cloths over the basins. place a few little pieces of butter on the top. ½ lb. 3 eggs. moist sugar. and cut up fine the mixed peel. 6 eggs. chopped apples. 4 oz. and vanilla. Fill some greased basins with the mixture. and Brazil nut kernels. and boil for 12 hours. bake until golden brown. of butter.together. and mix all well. sugar. COCOANUT PUDDING (1). ½ lb. Fill buttered pudding basins with it. 4 beaten- COLLEGE PUDDING. and bake as above. well beaten. Allinson fine wheatmeal. and grated carrots. of stale Allinson bread. cocoanut. ½ lb. wash and stone the raisins. then beat well the eggs and add them. pour in the mixture.

Twelve sponge fingers. and rub through a heated gravy strainer over and around the pudding. 3 eggs. boil the rest of the milk with the sugar and butter. beat up the eggs. pour in the mixture. 2 oz. Mix the flour and custard powder to a smooth. not disturbing the fingers round the edge. serve with apricot sauce poured over and around. 2 oz. and 2 oz. and 1 oz. and mix them well with the rest. the rind of ½ a lemon. and bake the pudding until nicely brown. 1 pint of milk. ½ a teacupful of sifted sugar. 57 . let it cool a little and mix with it the eggs. add to it 1 gill of water. and add a teacupful of fresh milk. carefully fill the basin with this mixture. of sultanas. and sugar to taste. of Allinson fine wheatmeal. Beat steadily for 15 minutes. of candied fruit. 1 large cupful of fine breadcrumbs. 4 oz. of butter. split the sponge fingers and arrange them round the sides of the basin. and mix it with the rest of the pudding. of butter. A teacupful of Allinson fine wheatmeal. stir briskly. let stand all night in a cold place. Butter thickly a pint and a half pudding basin. CUSTARD PUDDING. then pour into a greased pie-dish and brown slightly in the oven. break up the remainder of the cakes and mix with the chopped almonds. of giant sago. prepare 1 pint of custard according to recipe on page 75. finishing with the rice. blanched almonds. FEATHER PUDDING. FRUIT AND CUSTARD PUDDING. let them cool a little. 1 pint of milk. and 2 well-beaten eggs. hot or cold. place a layer of rice into it. 2 oz. sugar to taste. of butter. thin paste. turn out on to a glass dish to serve. and bake in a moderate oven for 35 minutes. Proceed as for a blancmange. of Allinson fine wheatmeal. 2 cupfuls of stewed and stoned plums (or the same quantity of any other fruit). have ready a greased pie-dish. in the basin. well beaten. Butter a cake tin. 1 tablespoonful of sugar. To make the sauce. 2-1/2 pints of milk. take 1 teacupful of apricot jam. 1 quart of milk. &c. the ratafias crushed. one packet of Allinson custard powder. beat up the eggs with the milk. CUSTARD PUDDING WITHOUT EGGS. 3 eggs. and bake all for 20 or 30 minutes in a moderate oven. and eat with boiled custard. and vanilla or other flavouring. of ratafia biscuits. decorate the bottom with a few slices of the bright coloured fruits. when the ingredients are cooked. of rice. Mix the crumbs and fruit in a bowl. 2 oz. 2 oz. 1 teaspoonful of ground cinnamon. fill a well-greased tin about three-parts full. then serve at once. cover with a plate and put a weight on the top. and repeat until the tin is full. spread a layer of jam. and while still hot pour into the basin over the cakes. &c. and 1 pint of custard made with Allinson custard powder. adding the sugar and cinnamon. One dessertspoonful of flour. with a few tablespoonfuls of the milk. GIANT SAGO PUDDING. make very hot. of cornflour. whisk well together. ½ lb. oil the butter and mix it with the other ingredients. some raspberry and currant jam. 1 oz. 2 oz. 1 EMPRESS PUDDING. Gently cook the rice with the lemon peel in the milk. Bake the pudding for ¾ of an hour. sugar to taste. 2 oz. of currants. before serving decorate the top with some apricot or other jam. 2 oz. a pinch of salt.. and the remainder of the candied fruits chopped finely.. turn out. when quite boiling pour it into the powder. letting each one overlap the other and cut the tops level with the basin. until quite soft.

blanch and drop (or grind) the kernels. mix it with the meal and golden syrup into a fairly thick batter. stir frequently. 5 oz. mix the meal smooth with the rest of the milk. if possible. and let it brown lightly in the oven. and steam the pudding in boiling water for 2-1/2 hours. 4 eggs. 3 eggs.) This pudding is very much liked and easily made. pour into it first the golden syrup. When the fruit has been reduced to a pulp mix in gradually the ground rice. rub the fruit through a coarse sieve and place it into a pie-dish. Stew the gooseberries with ½ a teacupful of water until quite soft. draw the saucepan to the side. grease a pudding basin. 3 eggs. ½ pint of milk. a few drops of almond flavouring. eggs. beat up the eggs and mix them well with the other ingredients. GREENGAGE SOUFFLÉ. and cook it gently for another 15 minutes: then pour the pudding into a pie-dish. pour in the batter. add the butter and let the whole mixture boil up. of ground rice. and pour them over the gooseberries. well beaten. castor sugar to taste. with 1-1/2 pints of the milk for 2 hours. GOOSEBERRY SOUFFLÉ. and any kind of jam. Bake the mixture in a moderate oven until set. of citron peel. Pour the mixture into a well-greased dish. 1 quart of milk. put over the batter a piece of buttered paper. Butter a mould. and when it has ceased to boil add the egg well whipped. 4 eggs. adding a little castor sugar. draw the saucepan from the fire and stir in the yolks of the eggs and then the whites beaten to a stiff froth. 1 lb. and steam the pudding for 3 hours. GOLDEN SYRUP PUDDING (1). Make a batter with the meal. 20 greengages. drain. 1 egg. of butter. taking care that no water boils into it. and bake it in the oven until set or slightly brown on the top. meanwhile beat the whites of the eggs to a stiff froth. of Allinson fine wheatmeal. tie up with a cloth.quart of milk. mixing all well. of golden syrup. of Allinson fine wheatmeal. 1 pint of milk. 3 tablespoonfuls of ground rice. Serve immediately. of golden syrup. the juice of ½ lemon may be added to the syrup and grated rind put in the batter. cut and arrange the citron in the bottom of it into a star. and bake the Soufflé’ for ½ an hour in a brisk oven. sugar to taste. if necessary. adding sugar to taste. Boil the milk. of Allinson fine wheatmeal. 1 pint of milk. GOLDEN SYRUP PUDDING (2. gently cook the greengages in the water with the kernels and sugar. ½ pint of milk. then the batter without mixing them. mix them with the milk previously heated. spread a layer of jam over it. Let the mixture cook gently for 5 minutes. 3 eggs. the fruit and sugar. then pour the rest of the pudding mixture over the jam. beat the yolks of the eggs well. 2 oz. ½ oz. GROUND RICE PUDDING. ½ lb. and mix well. let it set in the oven. Before turning the pudding out. ½ pint of milk. dip the pudding basin in cold water for 1 minute. and cook in a double saucepan. Pour half of the mixture into a pie-dish. stir it into the ground rice. HASTY MEAL PUDDING (1). add this. Soak the sago in cold water. 10 oz. If liked. ½ a teacupful of water. tie a cloth over it. adding a little water. 2 oz. lay this over the Soufflé’ a few minutes before it is quite done. Soak the sago with the boiling milk until quite soft. 58 . and serve quickly. Skin and stone the fruit. and milk. 3 pints of gooseberries. which should have been smoothed previously with the milk. ½ lb. sugar to taste. 1 teacupful of sago. previously smoothed with some of the cold milk.

HASTY MEAL PUDDING (2). smooth the lentil flour with a little water. and pour the boiling milk gradually over it. Boil the milk and sift the meal in gradually. 2 eggs. let the slices be quite covered with the cream. Boil the milk and meal as for a blancmange. of butter. when it is perfectly smooth pour it over slices of Swiss roll which have been laid close together in a glass dish. 1 pint of milk. Drain off all the water. add the eggs. mixing the lentils well with the milk. MACARONI PUDDING (1). sugar. add the butter. some jam or golden syrup. then pour into a pie-dish and add to the mixture 1 pint of custard made according to recipe given. the rind and juice of ½ lemon. pour in the milk. 59 . butter. of Allinson fine wheatmeal. when the mixture has cooled a little. Prepare over night 1 pint of custard made by using 1 dessertspoonful of Allinson cornflour and 2 oz. which should be boiled in milk until quite tender. add the butter.—This is a most delicious pudding. 8 oz. Soak the sago well in the milk over the fire. Boil the milk with the oats. let it cool for a short time before serving. 1 oz. 3 oz. of butter and 1 pint of custard made with Allinson custard powder. and a little grated nutmeg.some marmalade or other preserve. boxes). let it cook for 5 or 6 minutes. pour the mixture over. Put the pudding into a pie-dish and bake for ½ hour. 1-1/2 pints of milk. turn it into a dish. cook gently for 15 minutes. LEMON TRIFLE. well beaten. and pour over a pint of custard made with Allinson custard powder. 1 lb. Let it cool. ½ pint of milk. MACARONI PUDDING (2). place in a buttered pie-dish. let the mixture cool. stirring all the time. Garnish with glacé cherries. sugar. LENTIL FLOUR PUDDING. 2 oz. 3 eggs. Add the butter. 3 oz. LEMON PUDDING. and pour the mixture into 2 well-greased pudding basins. and a piece of butter. breadcrumbs. Break the macaroni in small pieces and boil it for 20 minutes. and juice. stir carefully and bake for 1-1/2 or 2 hours. stirring quickly until it is well cooked and a stiff batter. and the grated rind of 2. 4 oz. 1 oz. sugar. of lentil flour. N. steam the puddings 2 hours. bake the pudding in a well-greased dish in a moderate oven until quite set. the juice of the 3 lemons. spread a layer of marmalade or preserve in the bottom of the pie-dish. of butter. then add the eggs well beaten up. sugar. and serve them with stewed fruit or white sauce. lemon rind. 1 oz. Next morning add the strained juice of 2 lemons and beat together for 5 minutes. 3 oz. 2 oz. of Allinson steam cooked oats (to be obtained from any grocer in 2 lb. and mix with it the breadcrumbs. 2 pints of milk. the sugar. Boil the milk. LONDON PUDDING. of sugar. Stand in a cold place for 2 or 3 hours. flavour with the sugar and almond essence. 3 lemons. of sugar. add the eggs. 2 oz. of sago. let it boil 1 or 2 minutes and put on one side. of macaroni. 3 eggs. Boil until the macaroni is quite tender. of sugar to 1 pint of milk. and eat the pudding with syrup or jam. mix all the ingredients thoroughly. and bake it from 20 to 30 minutes. letting it dissolve. macaroni. 1 large tablespoonful of sugar. 4 oz.B. 1 pint of milk. bake for ½ hour and serve either hot or cold. butter. of butter. Beat the eggs well.

of candied cherries. MILK PUDDING. and add the flavouring. ½ lb. finishing with breadcrumbs and butter. the same quantities of wheatmeal and semolina. or for semolina pudding. 3 eggs. The general rule for milk puddings is to take 4 oz. of Allinson fine wheatmeal. and finally add the whites of 3 eggs whisked to a firm froth. then add 4 cupful of golden syrup. of mixed peel. Place a layer of breadcrumbs in a buttered dish. turn it into a glass dish. of farinaceous food of any 60 . of melon. 4 oz. of butter. of sugar. then mixed with the pudding before it goes into the oven. mix them well with the milk. 3 eggs. washed. 1 lb. and ½ lb. 12 cloves. whip the cream. 4 oz. some sugar and bits of butter. Butter a pie-dish well. 1 pint of milk. 1 pint of raspberries. beat in the eggs one by one until well mixed. 3 eggs. fold them up. use 2 oz. a pinch of salt. and bake the pudding 1 hour. which should be only three-parts full. steam the pudding for 1-1/2 hours. of sugar. sugar to taste. and so on until the dish is full. Mix all lightly together. then a layer of the fruit. spread a layer of breadcrumbs. spread the butter in bits over the top. Turn out and serve with melted butter sauce. Mix again. ½ pint of milk. picked. and some mincemeat. mix them with the milk. Should eggs be added. fry the pancakes. finishing with a layer of breadcrumbs. and steam for 2 hours. sweeten the milk to taste. ½ lb. and mixed. some butter. a little milk. and for vermicelli pudding the same. Make the batter. Beat the butter and sugar to a cream. NEWCASTLE PUDDING. and teacupful of milk. of Allinson fine wheatmeal. Allinson wholemeal bread and butter in thin slices. ½ pint of milk. 6 oz. of Allinson fine wheatmeal. 1 pint of red currants. of sultana raisins. 1 oz. of Allinson breadcrumbs. 6 oz. of sultanas. 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. adding sugar and the cloves tied in muslin. kind to 1 quart of milk. let it soak for 1 hour. ½ lb. of butter. ½ pint of cream. MARLBOROUGH PUDDING. fill it with slices of bread and butter. pour the custard over the bread and butter. sift the flour and lightly stir it into the butter. and pour the mixture over the pudding. NURSERY PUDDING. For instance. and place a spoonful of mincemeat on each pancake. Then put in the peel cut in very fine strips and the sultanas. 2 eggs. of butter.MALVERN PUDDING. a few drops of almond flavouring. repeat these layers until the dish is full. 3 apples. Allinson breadcrumbs. they should be beaten well. beat up the eggs. and serve with sifted sugar. Most farinaceous milk puddings are improved by the use of Allinson fine wheatmeal with the other ingredients. MINCEMEAT PANCAKES. Put into a well-buttered mould. 2 oz. bake the pudding for ¾ an hour. 4 oz. 1-1/2 lbs. and sift sugar over all. of wheatmeal to 1 quart of milk. 4 oz. beat up the eggs. of giant sago and 2 oz. spread it over the pudding. turn out. and stew the fruit 15 minutes. Butter a pudding mould and line it with the cherries. remove the cloves from the fruit. sugar to taste. with sugar and flavouring to taste. and serve with any kind of sweet sauce. ¾ lb. ½ lb. the well-beaten yolks of 2 eggs. Peel and cut up the apples and melon. MELON PUDDING. add a little milk if necessary. according to the heat of the oven. place a layer of fruit over the breadcrumbs. of vege-butter.

let the whole soak for 1 hour. ½ lb. well beaten. and of 1 lemon. some butter. the fruit. and fry the pancakes in butter. sugar to taste. 1 teaspoonful finely minced citron peel. 6 eggs. butter. the macaroons. The juice of 7 oranges. whip up the whites of the eggs to a very stiff froth. of castor sugar. Serve with lemon and castor sugar. 4 eggs. Separate the whites and yolks of the eggs. large enough to be only half full when the mixture is turned into it. mix this lightly with the rest of the ingredients. 3 eggs. butter a mould. of sultanas. With the rest smooth the cornflour and mix with it the eggs. of Allinson cornflour. 1 pint of milk. or vege-butter in the usual way. and thicken it with the cornflour. 1 dessertspoonful of Allinson cornflour. well beaten. OATMEAL PANCAKES. Make a batter of the ingredients. Mix the yolks of the eggs with the orange water. stir into it the mixture of egg and cornflour.use to fill a fancy mould. OMELET SOUFFLÉ (2). and eat very short. adding 1 tablespoonful of water. and mix this lightly with the other ingredients. boil the milk. cover the mould tightly. then turn out and serve. cinnamon. 2 oz. turn it into a wetted mould and allow to get cold. ORANGE MOULD. ORANGE PUDDING. citron. 6 oz. 6 oz. and steam for 3 hours. of Allinson breakfast oats. 1 even teaspoonful of cinnamon. of soaked sago. turn out carefully. the sugar and the 61 . 4 oranges. OMELET SOUFFLÉ (1). Mix the Allinson breakfast oats with the soaked sago. 1 pint of milk. 1 pint of milk. and steam the pudding for 3 hours. stir all well. and bake the Soufflé about 20 minutes until it is a golden brown and well risen. 1 dessertspoonful of cornflour. cover with a cloth. 1 oz. pour the mixture into it. Butter a mould thoroughly. and sugar to taste. Whip the whites to a stiff froth. Dip the mould in cold water for 1 minute before turning it out. 2 oz. of fine oatmeal. When the liquid in the saucepan is near the boil. 1 gill of milk. 3 eggs. 3 eggs. and serve immediately. and bake the Soufflé’ in a moderate oven until set and lightly browned. 1 tablespoonful of Allinson cornflour. stirring the whole for 10 minutes. of currants. and sprinkle with sugar. These are very good. add the eggs. sugar to taste. pour the mixture into it. 2 oz. sugar. sift sugar over it. place the fruit in a piedish. 2 oz. then arrange the bread and butter in the mould in layers. put 1-1/2 pints of this over the fire with the sugar. spreading each layer with marmalade. and steam the pudding for 1-1/2 hours. of butter. crush up finely the macaroons and mix well the yolks of the eggs. cornflour. 4 eggs. 4 eggs and 4 oz. cornflour (previously smoothed with the milk). and serve with sauce. of Allinson wholemeal bread. Peel and slice the oranges and remove the pips. cut the bread into slices and butter them. butter a mould. I tablespoonful of orange water. sift sugar over it and serve immediately. 1 teacupful of milk. 6 macaroons. ORANGE MARMALADE PUDDING. and sugar. and milk. When the mould is ¾ full. some orange marmalade. Turn out. Add enough water to the fruit juices to make 1 quart of liquid. of sugar. have ready a buttered Soufflé dish. keep stirring the mixture over a gentle fire until it has cooked 5 minutes. ¾ lb. beat up the eggs with the milk and pour it over the layers. OATMEAL PUDDING. oil. serve with white sauce.

butter for frying. and mix all well. 4 eggs. ½ pint of milk. Turn the mixture into a wellbuttered mould. time 1-1/2 hours. adding as much water as the sago will absorb. each of white flour and fine Allinson wheatmeal. 1 pint of milk. and when boiling pour in enough batter to make a thin pancake. or vege-butter for frying. 5 or 6 thin cold pancakes. PARADISE PUDDING. and steam the pudding for 2 hours. and when browned on the other side fold the pancake over from each side and slip it upon a hot dish. Butter a mould. Eat with a sweet white sauce. Fry a golden brown. of Allinson fine wheatmeal. and breadcrumbs. 1 teaspoonful of cinnamon. 7 pancakes. 2 tablespoonfuls of sugar. of sugar. Make the batter the usual way. and tie all in a cloth. 1 pint of milk. 1 teacupful of sago. Let the pudding boil sharply in plenty of boiling water until the rice is soft. of small sago. 62 . 2 oz. and chopped up. then mix all the ingredients together. pour the custard over the fruit. 6 apples chopped small. Fill a buttered pudding basin with the mixture. of wholemeal breadcrumbs. and bake the pudding in a moderate oven until the custard is set. 4 oz. fill the centre with the sponge cakes broken into pieces. 1 teaspoonful of cinnamon. ½ lb. turn it over. 2 oz. PANCAKES. Boil the sago in ½ pint of milk until soft. PANCAKE PUDDING. a pinch of salt. Serve with sauce. oil. vanilla flavouring. some butter. of raisins. Mix it with the other ingredients. of Allinson fine wheatmeal. of butter. Spread the pancakes with jam. some jam. The above quantity will make 6 or POOR EPICURE’S PUDDING. 1 teaspoonful of cinnamon. tie over with a pudding cloth. and work these circles right up the mould. of currants. butter. allowing plenty of room for swelling. adding vanilla to taste. PANCAKES WITH CURRANTS. cinnamon. ½ lb. and some milk. sugar. of sultanas. Make a batter of the meal. 3 oz. 2 oz. and serve. wheatmeal. of Allinson fine wheatmeal. 3 eggs. Rub the butter into the wheatmeal. form a circle of slices round the bottom of the mould against the sides. Mix together the raisins. and sugar to taste. Wash and stone the raisins. Fry into thin pancakes with vegebutter. roll them up and cut them across into slices. 2 apples. beat up the eggs. mix it with the other ingredients. beat up the eggs. cored. ¼ lb. pared. overlapping each other. turn out. add them. 2 eggs. and add them carefully to the thickened milk.let the milk cool. pick and wash the currants and add them to the batter. Put a piece of butter the size of a walnut in the frying-pan. Make a batter of the above ingredients. taking care not to do so while it is too hot. and keep hot in the oven while the other pancakes are being fried. of sultanas. 4 oz. 3 or 3 stale sponge cakes. and steam 3 hours. ½ lb. Wash the rice. the grated rind and juice of a lemon. If the mixture is too dry add as much milk as is necessary to moisten all well. pour this over the rest and steam the pudding for 1-1/2 hours. PLUM PUDDING. 2 oz. A ¼ lb. sugar and cinnamon to taste. milk and eggs. Serve hot or cold. OXFORD PUDDING. 2 eggs. This is a plain pudding which can be eaten instead of Christmas pudding by those who are inclined to be dyspeptic ½ lb. 1 breakfastcupful of Allinson breadcrumbs. Soak the sago over the fire with as much hot water as it will require to soften it. and 8 wellbeaten eggs. of Patna rice.

let it cool. the sugar. finishing with bread and butter. cinnamon. beat up the egg in the milk. and poured over again. Set the milk over the fire. when the prunes are quite tender. and bake the pudding 1-1/2 hours. and the rest of the milk. ¾ lb. and turn the whole gently into the mould. Stew them very gently in an enamelled saucepan in the water in which they soaked. 6 oz. essence. 3 eggs. remove the stones. Beat the whites of the eggs to a stiff froth. let the milk cool a little. 1 quart of milk. and the yolks of eggs. drain this on and crush the seed in a pestle and mortar. 3 eggs. of sugar. of Allinson rolled wheat. RICE PUDDING (French). bake the pudding 1 hour in a moderate oven. 1 pint of milk. The pudding will be much improved if all the liquid is poured off once or twice. Serve with fruit sauce or stewed fruit. 4 oz. and so alternately until the dish is full. sugar to taste. and ½ pint of milk. of stoned and stewed prunes. and serve. of butter. orangewater. add the yolks of the eggs. mash them well with a fork or wooden spoon. and sprinkle it all over with the breadcrumbs. Boil the milk with the sugar. and entirely cover the milk. 1 teacupful of fine breadcrumbs. a very little sugar. and mix this with the mashed prunes when quite cold. and almonds. Butter slices of bread on both sides. some Allinson wholemeal bread. and then add carefully the eggs well beaten. Pour the mixture into a wide. Grease a pie-dish and line it with a layer of bread and butter. mix all well. taking care not to displace the breadcrumbs. 1 teacupful of currants and sultanas. remove the cinnamon. well beaten. and add a little more if needed. and bake 1 hour. of Allinson fine wheatmeal. It should turn out brown and firm. then arrange a layer of prunes.1 pint of milk. 1-1/2 oz. of white poppy-seed. cornflour. let it gently simmer until quite soft. the rind of ½ a lemon. when boiling add the wheat from which the water has been strained. 1 teaspoonful of Allinson cornflour. sugar to taste. add this to the rest of the mixture. let the rice cool a little. 1 quart of milk. adding a little of the milk. Scald the poppy-seed with boiling water. Soak the rolled wheat in water for 1 hour. Pour the custard over the mixture. turn the mixture into a buttered pie-dish. PRUNE PUDDING. and let them cool. and until all the milk is absorbed. beat the whites of the eggs to a stiff froth. sugar and flavouring to taste. 4 eggs. of thin slices of Allinson bread and butter. a stick of cinnamon (4 inches long). and 2 oz. When the poppy-seed has been crushed fairly fine. 2 tablespoonfuls of orange-water. the thin rind of 1 lemon. and cover the piedish with these. 3 eggs. 1 lb. let soak 1 hour. looking like a cake. turn all into a buttered pie-dish. Meanwhile make a custard with the milk. POPPY-SEED PUDDING. boil the rice in the milk with the sugar and lemon rind. 2 tablespoonfuls of sugar. 63 . and soak the prunes in ½ pint of water over night. of prunes or French plums. adding sugar and a few drops of almond ROLLED WHEAT PUDDING. 12 blanched and sliced almonds. 8 oz. PRUNE PUDDING 1 lb. beat up the yolks of the eggs. Beat the whites of the eggs to a stiff froth. mix this well with the rice. 4 eggs. of rice. rather shallow pie-dish. meal. pour a little prune juice over. 4 oz. butter. then add the fruit. the bread should be free from crust. Let it cook gently for 1 hour. adding a little sugar if liked. 3 oz. and mix them with the rice. of butter. Thoroughly butter a pudding mould. Bake in a moderate oven about 45 minutes. 1 pint of milk. Heap the prunes on a glass dish and pour the custard round. Wash the prunes.

1 even teaspoonful of powdered cinnamon. that is. the sugar and cinnamon. SIMPLE SOUFFLÉ. from which the crust has been removed. Take off and mix in quickly the yolk of an egg beaten up with flavouring. of Allinson rusks. pour the mixture over the SIMPLE PUDDING. yolk of 1 egg. SPANISH PUDDING. and fill the mould with alternate layers of sponge cake and jam. the rind of ¼ a lemon. SEMOLINA PUDDING. and mix them well with the mixture (remove the vanilla or lemon rind). 1 quart of milk. ½ pint of milk. ½ oz. 1 pint of milk. 1 tablespoonful of Allinson fine wheatmeal. When cold. 3 eggs. raspberry jam. turn out. turn out. and at once cover it with a layer of bread. 1-1/2 oz. and press them together. Next spread a layer of apricot jam. Then fill the dish with any kind of hot stewed fruit. remove from the fire to cool. 1 oz. 4 oz. then steam the pudding for ½ an hour. stir the smoothed meal into it. 8 sponge cakes. 4 eggs. and pour the custard over the rusks. Serve immediately. 1 pint of milk. of semolina. 2 eggs. and serve with white sauce. and set the mixture aside to cool. press them to the mould to keep them in position. Line a plain mould with some slices (about ¼ inch thick) of Allinson wholemeal bread. Spread a layer of jam in a pie-dish. which must be boiling. when a knitting-needle passed through will come out clean. Butter some cups. 4 eggs. a few drops of almond flavouring. add the semolina. Mix the milk and meal perfectly smooth. stirring all the time. of Allinson fine wheatmeal. beat up to a stiff froth the whites of the eggs. and bake until a golden colour. of loaf sugar. Arrange them neatly in a buttered mould. turn the mixture over the jam. 4 eggs. Serve cold with stewed fruit or custard. beat up the eggs. and bake the mixture until done. add sugar. add 64 . Slice the sponge cakes lengthways. ½ pint of milk. gently pressed on to the fruit. set the rest over the fire with sugar and a piece of lemon rind or 1-1/2 inch of stick vanilla. which has been flavoured with almond essence. then stir it into the remainder of the milk. mix them with the boiled semolina when it is fairly cool. Smooth the meal in part of the milk. lemon rind or vanilla. SIMPLE FRUIT PUDDING. and serve with either custard or white sauce. beat up the eggs. and mix them with the rest. sugar to taste. Spread a little jam between every two rusks. 1 tablespoonful of sugar. 6 oz. of butter. RUSK PUDDING. SEMOLINA BLANCMANGE. Pour into mould previously dipped in water. grease a mould with the butter. Serve with custard or milk sauce. the eggs. 4 oz. sugar to taste. then remove the lemon rind. well beaten. pour the mixture into a buttered pie-dish. let all cook for 10 minutes.and bake the pudding from ½ to 1 hour in a moderate oven. beat up the yolks of the eggs. a few drops of essence of lemon. line it neatly with some of the slices of the sponge cakes. 1 pot of apricot jam. mix them with the milk. let them soak for 1 hour. and stir over a clear fire for 20 minutes. 1 pint of milk. when boiling. Beat up the yolks of the eggs and mix them with the milk. and let it gently cook for 5 to 8 minutes. Soak semolina in ¼ pint of the milk for 10 minutes. bring the rest of the milk to the boil with the sugar and Lemon rind. Mix the semolina smooth with part of the milk. fill them three-parts full. and bake the Soufflé’ until risen and brown. of semolina. any kind of jam.

1 oz. 3 oz. cook them with 1/3 teacupful of water. and salt to taste. 2 eggs. WINIFRED PUDDING. the juice of 1 lemon. vanilla to taste. scatter bits of butter over the crusts. and bake in a moderate oven until it is a golden colour. ½ oz. Serve either hot or cold. 2 teacupfuls of Allinson fine wheatmeal. 1 egg well beaten. a little mace. ¼ oz. and bake it in a slow oven until set. Break the egg and beat it slightly. Make a batter with the eggs. 4 oz. Mix all well. place the rolls into a baking tin. of tapioca. sugar. 65 . 1 teacupful of water. 1 lb. and 1 tablespoonful of sugar. 2 eggs. sprinkle them with sugar and powdered cinnamon. until it has absorbed all the water. mace. of macaroons crushed. and when a little cooled add the yolks. 1 tablespoonful of sugar. and turn it out carefully. Halve the rolls lengthways and remove the crumb. of the butter. 1 oz. and simmer till quite soft and clear. Add the milk and sugar. Pare and core the apples. Stir the mixture over the fire with the butter until it is quite thick and comes away from the saucepan. 1-1/2 gills of milk. of sago. turn the whole into a glass dish. mix well with the tapioca. then add the currants. 1 gill of cold water. of sugar. add the bananas. Let it soak for 1 hour. then add the chestnuts. press the two halves of each roll together. 2 eggs. 4 Allinson wholemeal rolls. of sugar. Separate the yolks from the whites of the eggs. VANILLA CHESTNUTS (for Dessert). Serve with white sauce. almonds. and serve with custard. Allow all to cook gently until the syrup browns. Bring to a boil.pudding. of butter. with a little sugar. pile the froth over the pudding. flavouring. simmer the sugar and the teacupful of water for 10 minutes. 1 egg. and the yolk of the other. add vanilla and remove the chestnuts from the fire. Peel the bananas and mash them with a fork. STUFFED SWEET ROLLS. ½ lb. 6 bananas. to cool it a little. but not too soft. ½ oz. mix the wheatmeal with the milk. Draw to the side of the fire. pepper. Peel them. and sago. Fill the crusts of the rolls with the mixture. macaroons. either in the oven or in a saucepan. and mix all smoothly. Turn the mixture into a greased mould and steam the pudding for 2 hours. 3 oz. cinnamon. puff paste. pour into a greased dish. sugar to taste. and add some of the breadcrumbs to make the whole into a fairly firm mass. and mash them up to a pulp with a wooden spoon. picked and washed. Let the pudding get cold. 2 oz. cinnamon to taste. when sufficiently cool. Put the tapioca into a basin. meal. pepper and salt. 2 oz. 3 oz. Soak the sago with ½ pint of water. ½ pint of milk. Beat the butter and sugar to a cream. a little milk. that they may not break in peeling. take the mixture from the fire. and cover it with water. and milk. beat in the eggs one at a time. Have ready the whites of the eggs beaten to a stiff froth. WHOLEMEAL BANANA PUDDING. adding the whites of the eggs. 3 eggs. ½ oz. Cut off lumps with a spoon and drop them into the boiling soup. soak the crusts for a few minutes in a little cold milk when the stuffing is ready. 2 oz. 3 cooking apples. of moist sugar. and bake the rolls for ½ hour. of Allinson breadcrumbs. SPONGE DUMPLINGS. 1 oz. of butter. Pour sufficient boiling TAPIOCA PUDDING. of ground sweet almonds. ½ pint of cold milk. of butter. of currants. Boil the chestnuts in plenty of water until tender. of chestnuts. of Allinson fine wheatmeal. of butter.

each of Allinson breakfast oats and Allinson fine wheatmeal. 4 oz. milk.milk over the breadcrumbs to soak. put in the mixture. and serve hot or cold. Serve with baked potatoes. and add them to the mixture. meal and oats. Whip the eggs well. and make a batter of the eggs. Sift a little white sugar over. 4 eggs. YORKSHIRE PUDDING. 66 . adding pepper and salt. and bake for about 30 minutes in a moderate oven. add the strained lemon juice and flavouring. and mix well together. 1 pint of milk. Try this way. and bake the pudding for 1 hour. The old-fashioned way of making it is with white flour. Scatter a few bits of butter on the top. and sauce. green vegetables. pepper and salt to taste. Border a pie-dish and line with paste. Pour the mixture into a shallow Yorkshire pudding tin. which has been previously well buttered.

6 oz. roll out and use. roll it out again. of Allinson fine wheatmeal. moisten the paste with milk. of Allinson fine wheatmeal. Mix the ingredients as in (3). of mashed potatoes. and bake in a quick oven. some milk. 1 lb. of Allinson fine wheatmeal. adding enough cold milk to make a firm paste. (4) ½ lb. spread the paste with some of the other butter. vege-butter. ½ lb. Let the sago swell out over the fire with milk and water. of Allinson fine wheatmeal. and roll the paste up. ½ lb. Roll out and use according to requirements. 2 eggs. 3 oz. of fine breadcrumbs.. in the usual way. roll it out. until all the butter is used up. mixing with a knife only. of butter. add enough cold water to make a stiff paste. 2 oz. 67 . of Allinson fine wheatmeal. 1 gill of cold milk. 1 lb. Mix the meal and mashed potatoes.PIES PIE-CRUSTS. 3 oz. 5 oz. (2) ½ lb. (3) ½ lb. of butter. Rub the butter into the meal. and roll it out. Rub the butter into the meal. Use for pie-crust. mixing it with a knife. and a little cold milk. Rub ½ lb. (5) (Puff crust). 4 eggs. (6) ½ lb. of butter. of Allinson fine wheatmeal. add enough milk to moisten the paste. a little cold water. 1 oz. 1 tablespoonful of oil. a little cold milk (about 1 cupful). mix them with the meal. of butter into the meal. mix it with the meal and butter. moisten with the milk (taking a little more than 1 gill if necessary). of Allinson fine wheatmeal. (7) 1 lb. and roll out as required. spread with more butter. of butter. roll up again and repeat about 3 times. rub in the butter and the oil. and roll the paste out and use. of butter. (1) 1 lb. of sago. add enough water to the paste to keep it together. Rub the butter well into the meal. beat the eggs well. of butter. roll out and use. &c. 2 oz. a little cold water.

dried apricots. ½ oz. line a dish with paste. TARTS CHOCOLATE TARTS. Mix the milk with the ground rice. fill with the almond mixture. adding a little castor sugar. 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. grease some patty pans. 1 teacupful of milk. well beaten. 3 eggs.. any kind of jam preferred. 4 eggs. beat the egg and mix it well with the almonds. 6 good-sized apples. LEMON CREAM (for Cheesecakes). sugar to taste. and let it set in the oven. When any dried fruit is used. apple-rings. with a bottom crust only. Steam or bake the apples till tender and press them through a sieve while hot. MARLBOROUGH PIE. currants. 1 lb. &c. and the fruit tarts can be made either open. Pound the almonds well together with the orange-water. Make a blancmange. of ground rice. and it the tart is made with a top crust only. ground rice. bitter ground almonds. of the milk. heap the froth over the pie. and pour the cooled custard into it. with top and bottom crust. beat the yolks of the eggs. raspberries. only very little juice should be used. 1 oz. fill them with the blancmange mixture. 2 oz. 1 pint of milk. 3 oz. 1 teaspoonful of sugar. like prunes. and the sugar. stir the mixture over the fire until it thickens. these should first be stewed till tender. 3 oz. of sweet ground almonds. and bake until the crust is done. add the butter. 6 yolks of eggs. and let the mixture cool. and bake the pie for ½ hour in a quick oven. and serve cold. then place as much of the fruit as is required into your tart. of Allinson fine wheatmeal. juice of 8 lemons. bake them. as it would make the crust heavy. bake the tart ½ hour in a moderate oven. 6 oz. place a spoonful of jam on every tartlet. add to it the chocolate smoothly and gradually. lemon juice and rind.CHEESECAKES (ALMOND). add to them the milk. like strawberries. If an open tart is made. 1 dessertspoonful of orange-water. of Allinson chocolate (grated). ½ oz. and 1 pint of milk. and flavouring. of ground rice. Mix the fruit with the necessary sugar. sugar. BLANCMANGE TARTLETS. or with a top crust only. cover it with a crust. For the crust either of the recipes given for pie-crusts may be used. and add all these to the apples and butter. 1 egg. of butter. Special recipes for every kind of fruit tart are not given. and bake them 10 minutes. and gooseberries need not be previously cooked. of butter. make the meal and butter into a paste with a little cold water. the juice and rind of 1 lemon. and allowed to cool. fill it with the above mixture. and some paste for crust. 2 oz. cherries. 4 whites of eggs. line a greased plate with it. powdered sugar. Summer fruit. 3 oz. 1 dessertspoonful of sugar. a few drops of almond essence. as the same rules apply to all. grated 68 . Line 8 or 10 little cheesecake tins with a short crust. let cool a little and stir in the eggs. and sweetened if necessary. whip the whites of the eggs stiff. castor sugar.

Put about 1 tablespoonful of the mixture in each tin. 2 eggs. sugar to taste. and bake the tart ¾ of an hour. 1 oz. TREACLE TART. let it simmer for a few minutes. 69 . then set aside to cool. of butter. mix them well through with the rest of the ingredients. line a flat dish or soup-plate with pastry. 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. 1 lemon. Mix well together. fresh butter. of butter. 1 dessertspoonful of cornflour. Put the ingredients into a double boiler and stir over a slow fire until the cream is the consistency of honey. 1 breakfastcupful of water. LEMON TART. beat up the eggs. Line the tins with short paste. Moisten the cornflour with a little of the water.rind of 2 lemons. bake in a quick oven. some short crust made of 4 oz. cover the tart with thin strips of pastry in diamond shape. of Allinson’s fine wheatmeal and 1-1/2 oz. To 1 lb. of golden syrup add 1 breakfastcupful of Allinson breadcrumbs. the grated rind and juice of 1 lemon. ¼ lb. pour the mixture into this.

sugar to taste. leaving enough to smooth the cornflour. 2 oz. 1 quart of milk. 1 quart of milk. then add sugar and the juice of a lemon. Pierce the ends of 4 or 6 eggs. Set that over the fire to boil (keeping back a ¼ of a pint for mixing the cornflour smooth). and smooth it with the cold milk. of Allinson cornflour. some water. and let it boil with the rind of the lemon in it. ORANGE MOULD (1). Make a blancmange with 1 pint of milk. Stir the mixture into the boiling milk. beat up the yolks and add them to the cornflour and juice when those are smooth. Bring 11/2 pints of milk to the boil. and pour the mixture into wetted moulds. sugar to taste. of N. 1 oz. and cocoa. and serve. Turn out when cold and serve when required. and keep all stirring over the fire for 2 minutes. 2 eggs. BLANCMANGE (CHOCOLATE). add the cornflour mixed with a little cold water. 4 eggs. stir it well through.BLANCMANGES BLANCMANGE. Allow it all to boil for a few minutes. 2 tablespoonfuls of Allinson cornflour. mix the wheatmeal and cornflour smooth with the rest of the milk. 2 oz. wheatmeal flour. add the mixture to the boiling milk. When the liquid over the fire boils. 1 oz. 4 oz. and cocoa. and let it get cold. and juice. then fill them with the hot blancmange mixture. 1 oz. mix it lightly with the rest. Serve on a glass dish nicely arranged with stewed fruit or jam. Add enough water to the juice to make 1 quart of liquid. Turn it out. Set the greatest part of the milk over the fire. 1 lemon. adding the vanilla spliced and the sugar. 7 oranges. Take the juice of the oranges and lemon and the grated rind of the latter. when cold. 2 oz. piece of vanilla 3 inches long. BLANCMANGE EGGS. Have the whites of the eggs beaten to a stiff froth. ORANGE MOULD (2). cornflour. Rinse the shells with cold water. When cold gently peel off the shells. flour. Make a little custard to pour over the blancmange—1/2 pint of milk. 4 oz. Add the vanilla essence. and add the sugar. of Allinson fine wheatmeal. cocoa. BLANCMANGE (LEMON) (a very good Summer Pudding). and essence of lemon. and beat up well with the mixture. turn out and serve with stewed fruit or jam. stir in the mixture of eggs. whisk in the yolks of the eggs. pour the mixture into a wetted mould. or some vanilla essence. Have ready the whites of the eggs beaten to a stiff froth. of sifted Allinson fine wheatmeal. 1 lemon. 1 pint of water. of Allinson cornflour. of cornflour. of Allinson cornflour. then pour into a mould. Mix the cornflour. This makes an excellent custard. and 1 oz. Put the water in an enamel saucepan. of sugar. When boiling. 70 . and let the contents drain away. and then pour it into one or two wetted moulds.F. 2 oz. of Allinson fine wheatmeal. and let it all simmer for 8 to 10 minutes. of sugar. stir all well for 8 to 10 minutes. Separate the yolks of the eggs from the white. a little sugar. 1 good dessertspoonful of vanilla essence. stirring very frequently.

let it get cold. whip up the eggs and stir them carefully into the mixture so as not to curdle them. 71 . 6 oz. Put 1-1/2 pints of this over the fire with the sugar.The juice of 7 oranges and 1 lemon. turn it out. of sugar. Add enough water to the fruit juice to make 1 quart of liquid. 4 oz. and 4 eggs. and serve. Stir well over the fire for 5 to 8 minutes. which should be smoothed with the rest of the liquid. When boiling thicken it with the cornflour. of Allinson cornflour. Pour all into a wetted mould.

1 tablespoonful of Allinson corn flour. 1 dessertspoonful of castor sugar. 2 oz. beat the eggs well. ½ pint of water. EGG CREAM. sugar to taste. and then mix it with the cream previously whipped stiff. 6 oz. put it into a hair-sieve and allow it to drain. The juice of 3 lemons and the rind of 1. 2 oz. macaroons. 4 eggs. and fill up with whipped cream. and sugar. taking care not to allow it to boil When well thickened let the cream cool. and not too firm. remove the mixture from the fire to cool slightly. Set the chocolate aside until quite cold. CHOCOLATE CREAM. The yolks of 6 eggs. whip the cream and mix with the juice. white of 2 eggs. Sprinkle the fruit with sugar to make the juice drain more freely. essence of vanilla. Break the chocolate in pieces. put the mixture into a saucepan over a sharp fire. smooth paste. 1 quart of blackberries. put this and the sugar into the cream. It the cream is not found sweet enough. a little cinnamon. and flavour with Allinson vanilla essence. LEMON CREAM. stir them into the thickened chocolate very gradually. Dissolve the chocolate over the fire with 2 tablespoonfuls of water. and stir the whole over the fire. CHOCOLATE CREAM (WHIPPED).CREAMS CHOCOLATE CREAM (French) (1). Proceed exactly as in “Orange Cream. 2 inches of vanilla pod. when it should be a smooth paste. sugar to taste. juice of 1 lemon. let it get quite cold. add the milk. ½ pint of cream. some apricot jam. stirring both well together until the chocolate is well mixed with the froth. 6 oz. add a little castor sugar. Beat up all the ingredients. 1 quart of milk. then remove the vanilla. Dissolve the chocolate in a few tablespoonfuls of water. fill into glasses and serve at once. 7 eggs. This is easily made. white of 1 egg. APRICOT CREAMS. and melt it in a little enamelled saucepan with very little water. BLACKBERRY CREAM. and mix the chocolate with it. 1 pint of cream. of sugar. of Allinson chocolate to ¼ pint of cream. When boiling thicken the milk with the cornflour.” MACAROON CREAM. and very dainty. this will not require any additional sugar. Beat the whites of the eggs to a very stiff froth. Use the whites of 3 eggs to 2 large bars of chocolate. Split the vanilla. place in a 72 . stir it quite smooth. of Allinson chocolate. taking care not to let it boil. Serve in a glass dish. of sifted sugar. Pound 1-1/2 doz. serve in custard glasses or poured over sponge cakes or macaroons. Mash the fruit gently. 1 dessertspoonful of cornflour. vanilla to taste. Place a good teaspoonful of apricot jam in each custard glass. whip this with the whites of eggs until stiff. vanilla. and whisk it till quite frothy. the whites of 4 eggs. stirring it over the fire until a thick.

in hot weather it should be kept on ice or standing in another basin with cold water. 2 oz.” RUSSIAN CREAM.bowl. 1 quart of strawberries. Add sugar to taste and whatever flavouring might be desired. Take a 6d. as the cream might curdle. this latter giving the cream its name. of ratafias. This makes a delicious dish. WHIPPED CREAMS. remove the vanilla. arrange the macaroons and ratafias on a shallow glass dish. When cold. adding a piece of vanilla 2 inches long. Add enough water to the fruit juice to make 11/2 pints of liquid. Lay 6 sponge cakes on a glass dish. Take the juice of the oranges and the juice and grated rind of the lemon. then pour it over the biscuits and serve cold. let this get hot. it must be split and as much as possible of the little grains in it rubbed into the cream. 1 lemon. adding the sugar to it. or in a glass dish poured over macaroons. mix it with the milk and cream when nearly boiling. keep stirring continually until the cream thickens. ½ pint of cream. The white of 1 egg to ¼ pint. RASPBERRY CREAM. of sugar (according to taste). then 1 or 2 spoonfuls of the cream. 4 to 6 oz. 1 quart of raspberries. stir the mixture over the fire until it has thickened and let it simmer 2 minutes longer. When nearly cold cover the top with ratafia biscuits and decorate with angelica and cherries. letting it boil up for a minute. return the whole over a gentle fire. smooth the cornflour with a tablespoonful of cold milk. flavour it with stick vanilla. ORANGE CREAM. Quantity of good thick cream according to requirement. as this would curdle it.. Proceed as in “Blackberry Cream. SWISS CREAM. Lay a little of the macaroon paste roughly in the bottom of a glass dish. add 1 or 2 spoonfuls of milk. sugar to taste. set aside and let it cool a little. beat the eggs well. ¼ lb. serve in custard glasses. whip to a stiff froth. and when the liquid has cooled mix them carefully in with it. When whipped cream is used to pour over sweets. Whip it well with a whisk or fork until it gets quite thick. and thicken the fruit juice with it. of macaroons. some water. STRAWBERRY CREAM. 1 tablespoonful of Allinson cornflour. a piece 1 inch long is sufficient for ½ pint of cream. then cover with 1 spoonful of cream put on roughly. jar of cream. and sugar to taste. let the cream cool a little. then add 1 pint of blancmange. sugar to taste. and soak them with any fruit syrup. 1 dessertspoonful of cornflour. &c. mix the cornflour smooth with a spoonful of cold water. ½ pint of milk. more paste and cream. but take care not to let it boil. 6 oranges.” 73 . vanilla. ½ pint of cream. Put the cream and milk over the fire. 7 eggs. and mix all to a smooth paste. Proceed as in “Blackberry Cream. ½ pint of cream. and sugar to taste. always stirring.

stew till tender and rub through a sieve. 6 eggs. Pour the custard into a buttered pie-dish. 1 dessertspoonful of Allinson cornflour. grate a little nutmeg over the top. moist sugar to taste. stirring all the time. it is therefore important to bear in mind that the milk should first be heated. 1 dessertspoonful of sugar. of castor sugar for caramel. and bake in a moderately hot oven for about 20 minutes or until the custard is set. stir over the fire until the custard is nearly boiling. 1 wineglassful of rosewater. sugar to taste. ½ lemon and 4 oz.” Take 4 oz. place it in the oven. Then pour the caramel into a mould or caketin. bake lightly. cut and core the apples and put into a lined saucepan with the water. let it boil up for a minute. 1 quart of milk. and flavouring to taste. taking care not to curdle them.CUSTARDS ALMOND CUSTARD. smooth the cornflour with the rosewater and stir it into the boiling milk. 1-1/2 pints of milk. Meanwhile heat the milk near boilingpoint. then stir in the eggs very gradually. CARAMEL CUP CUSTARD (French). ground almonds. stirring occasionally. when cold put the fruit at the bottom of a pie-dish and pour the custard over. BAKED CUSTARD. and bake it in a moderately hot oven until set. turn out. Beat up the eggs. stir carefully into them the hot milk. and serve. nearly boiling. taking care not to be scalded by the spluttering sugar. Whip up the eggs. Make the custard as in the recipe for “Cup Custard. Then pour the custard into the tin on the caramel and stand the tin in a larger tin with hot water. so as not to curdle the eggs. sugar. 1 quart of milk. Heat the milk until CUP CUSTARD. and pile the whipped whites of the eggs on the top of the custard just before serving. and the juice of ½ lemon. half a teacupful of water and the juice of half a lemon. keep stirring it until quite melted and a rich brown. Let it cool. sugar. 74 . and add the vanilla and sugar. ½ lb. put it over a brisk fire in a small enamelled saucepan. Let the milk cool a little. BAKED APPLE CUSTARD. 1 pint of custard made with Allinson custard powder. sweeten it with sugar. which are to be beaten to a stiff froth. Whip up the eggs. Allow it to get cold. and serve in custard glasses. CARAMEL CUSTARD. and lemon juice. Put the dry castor sugar into an enamelled saucepan and let it melt and turn a rich brown over the fire. When the sugar is melted and browned stir into it about 2 tablespoonfuls of hot water. 4 eggs. Then cautiously add 2 tablespoonfuls of boiling water. Serve with stewed fruit. 8 large apples. If the milk and eggs are mixed cold and then baked the custard goes watery. 6 eggs. and let it run all round the sides of the tin. and mix them carefully with the hot milk. leaving out 3 of the whites of the eggs. Gradually stir the caramel into the hot custard. of castor sugar. Peel. then let it cool. and serve cold. pour it into a glass dish. Boil the milk with the sugar and almonds. and add any kind of flavouring.

thin paste with about 2 tablespoonfuls of the milk. When the custard has been standing over night. 1 quart of milk. which should be placed in a saucepanful of boiling water. into custard glasses and grate a little nutmeg on the top. adding the cinnamon. and when quite boiling pour quickly into the basin. of butter and when quite boiling pour on to the custard powder. so as not to curdle the eggs. Serve hot or cold. when the mixture is nicely thickened remove it from the fire and let it cool. and the custard tastes just as rich as if more eggs were used.6 whole eggs or 10 yolks of eggs. then pour into the pastry case. The wheat should be fresh and soaked for 24 hours. Beat the eggs well while the milk is being heated. custard powder. Keep stirring the custard with a wooden spoon. 1 pint of milk or cream.. boil the remainder of milk with sugar to taste and 1 oz. boil the remainder of milk with the sugar. putting a double row round 75 . and let all cook gently over a low fire. Remove the vanilla pod and pour the custard into glasses. out of a pint of milk take 8 tablespoonfuls and mix well with the flour. 1 quart of milk. and then cooked from 3 to 5 hours. Make some good puff paste and line a piedish with it. 4 eggs. then fill the case with a custard made as follows. then pour GOOSEBERRY CUSTARD. and let it soak in the milk for 1 hour before it is set over the fire. &c. so as to extract the flavour from the vanilla. Mix the milk with the wheat (which should be fresh). 8 eggs should be used. Mix 1 dessertspoonful of flour with the contents of a packet of Allinson custard powder. adding only a little at a time. CUSTARD (ALLINSON). When the custard is done place the jug in which it was made in a bowl of cold water. beat up the eggs and gradually mix them with the rest. of sultanas and currants mixed. Put the contents of the packet into a basin and mix to a smooth. prick well with a fork and bake carefully. When all is mixed. ½ pint of ready boiled wheat (boiled in water). for directly the water ceases to boil it cannot curdle the custard. Line a pie-dish with puff paste. it saves eggs. stir quickly for a minute. serve either hot or cold. or in a glass dish. pour the custard into a jug. which is alcoholic. sugar to taste. or put in a glass dish and serve with stewed or tinned fruits. CUSTARD IN PASTRY OR KENTISH PUDDING PIE. grate a little nutmeg on the top and bake till of a golden brown. 2 oz. Carefully stir the milk into the beaten eggs. although it is hot enough to finish thickening it. or the milk can first be thickened with a dessertspoonful of Allinson cornflour before mixing it with the 6 eggs. Should the custard be required very thick. taking great care not to curdle them. Stir the frumenty over the fire. it should be well stirred before using. Sweeten the milk and let it come nearly to boiling-point. stirring thoroughly. or the custard can be used with Christmas or plum pudding instead of sauce. and continue stirring the custard until it is well thickened. This is an excellent plan. sugar and vanilla to taste. If the milk is nearly boiling when mixed with the eggs. stir it often while cooling to prevent a skin forming on the top. the sugar and fruit. stir occasionally until quite cold. a stick of cinnamon. split a piece of the pod 3 or 4 inches long. Serve in custard glasses. and as soon as the custard begins to coat the spoon remove the saucepan from the fire. of lump sugar and 1 packet of Allinson custard powder. but do not allow to boil. FRUMENTY. In doing as here directed there is no risk of the custard curdling. ¼ lb. the custard will only take from 5 to 10 minutes to finish. stirring frequently. Use vanilla pods to flavour—they are better than the essence.

and carefully stir in the milk (which should have been allowed to go off the boil) without curdling it. add them carefully after the fruit juice has somewhat cooled.B. and then proceed with the custard as in the previous recipe. flavour it well with vanilla. Set this over the fire with the sugar. add sugar and vanilla to taste. and thicken the liquid with it when boiling. and when the custard is cool enough not to crack the dish. 1 quart of milk. 1 dessertspoonful of Allinson cornflour. Arrange the macaroons in a glass dish. This is a German sweet. Set aside the saucepan. meanwhile smooth the cornflour with a little cold water. stir the custard over MACARONI CUSTARD. add the mashed gooseberries in small quantities. 1 dessertspoonful of Allinson cornflour. Serve cold. This can be made from any kind of acid fruit. serve in the pie-dish. 6 oz. ½ pint of red currants. and add a little water it needed. then rub them through a sieve. let it boil for 5 minutes. if necessary add a little more water. put into a lined saucepan with sugar to taste and half a small teacupful of water. and let it cook from 5 to 10 minutes with 1 pint of water. of sugar. Serve in a glass dish with sponge fingers. 76 . ORANGE CUSTARD.—Apple fool is made in exactly the same way as above. when the custard is cool pour it over the macaroni. add it to the milk when boiling. return the juice to the saucepan. when quite tender place it on a glass dish to cool. Beat up the eggs. of macaroons. vanilla to taste. and very delicious. then set it aside to cool. of castor sugar stew 1 lb. sugar and vanilla essence to taste. There should be 1 quart of juice. Beat up the eggs. whip up the eggs. 6 eggs. The juice of 6 oranges and of ½ a lemon. beat all together for a minute to mix well. N. and is as good cold as hot. mix 1 tablespoonful of Allinson cornflour to a smooth paste with cold milk. then turn it into a bowl and let it become cool. substituting sharp apples for the gooseberries. 1 tablespoonful of sugar. make a custard of the rest of the milk and the other ingredients. Boil the milk and stir into it the cornflour smoothed with a little of the milk. and when quite cold add 1 pint of custard made with Allinson custard powder. Scald 1 pint of milk. 6 oz. and lastly the whites of the eggs whipped to a stiff froth. (which should be an enamelled one) so as to cool the contents a little. pour it over them and sprinkle some ground almonds on the top. Add ¼ lb. stew gently until perfectly tender. 7 eggs. 2 oz. Mix the fruit.the edge. GOOSEBERRY FOOL. rub through a sieve. strain the juice well through a piece of muslin or a fine hair-sieve. and 1 dessertspoonful of Allinson cornflour. of castor sugar. ½ lb. RASPBERRY CUSTARD. when it boils thicken it with the cornflour. 4 oz. and stir the custard over the fire until it thickens. Pour this into the lined pie-dish and bake 25 or 30 minutes. of green gooseberries until the skins are tender. 6 eggs. placing it in a jug into a saucepan of boiling water. gently stirring it all the time. of sugar. Boil the macaroni in 1 pint of milk. and serve with or without stewed fruit. 3 eggs. Add enough water to the fruit juices to make 1-1/2 pints of liquid. MACAROON CUSTARD. of butter melted and dropped in gradually whilst the mixture is beaten. gradually stir into them the thickened liquid. 1 even dessertspoonful of Allinson cornflour. of Allinson macaroni. With ½ lb. add the sugar and reheat the liquid. Top and tail 1 pint of gooseberries. then put in the well-beaten yolks of 6 eggs. 1-1/2 pints of raspberries. which should have been allowed to become cold before being mixed with the fruit.

place them in a glass dish and scatter over 2 tablespoonfuls of pounded sugar. of fresh strawberries. STRAWBERRY CUSTARD. or any juicy summer fruit.the fire until it thickens. as the eggs would curdle. Remove the stalks from 1 lb. red currants. with strawberries. and just before serving (which must not be until the custard has become quite cold) garnish the top with a few fine strawberries. and while still hot pour carefully over the fruit. or in a glass dish poured over macaroons or sponge cakes. 77 . prepare 1 pint of custard with Allinson custard powder according to recipe given above. but do not allow it to boil. Serve cold in custard glasses. set aside to cool. cherries. You can make a fruit custard in this way.

When the apples are quite APPLE CAKE 6 oz. butter a pie-dish and line it with thin slices of bread and butter. for the home-dried apples are superior in flavour to any bought apple-rings or pippins. and will probably be quite dry in the course of the day. of butter. mix all well and allow the mixture to cool. 4-1/2 oz. and Allinson bread and butter cut very thinly. of currants and sultanas mixed. Should the weather be rainy. when cold sift castor sugar over it. core. ground cinnamon and sugar to taste. sugar to taste. of course they require frequent turning about. bake for ¾ hour in a moderate oven. core. of apples. heat the butter in a frying-pan. and serve on buttered toast. Peel your apples. The good parts cut into thin pieces. In the evening (before the dew falls). or jelly. a little cold water. and serve. Whilst cooking is going on they will dry nicely on sheets of paper on the plate-rack. and cut the apples into thin divisions. when it boils turn in the apples and fry them until cooked. until the apples have become a pulp. 1 stick of cinnamon about 3 inches long. and stew them with a teacupful of water and the cinnamon. they should be taken indoors and spread on tins (but with paper underneath). make 2 incisions in the crust. 2 oz. and slice the apples. Those who have apple-trees are often at a loss to know what to do with the windfalls. the apples must be dried indoors only. both in the sun and on the stove. washed. turn up the edges of the bottom crust over the edges of the top crust. 4 oz. sift the sugar and cinnamon over the apples. each of Allinson fine wheatmeal and white flour. sprinkle with sugar and cinnamon. 1 lb. An excellent way to keep them for winter use is to dry them. of 78 . and line a flat buttered tin with it.APPLE COOKERY APPLES (BUTTERED). Next day they may again be spread in the sun. APPLE CHARLOTTE. spread them on large sheets of paper in the sun. Pare. previously picked. The apples come down on some days by the bushel. and the currants and sultanas. 1 heaped-up teaspoonful of cinnamon. It gives a little trouble. then place on it a layer of apple mixture. arrange them in close rows on the paste point down. lemon juice. repeat the layers. 2 lbs. on the cool kitchen stove. 1 egg. beat up the egg and add it. Rub the butter into the meal and flour. of apples. puddings. roll out thinly the rest of the paste. Pare. and if the oven is only just warm. the almonds. of castor sugar. of good cooking apples. cover the apples with it. of butter. cut away the cores and all the worm-eaten parts—for nearly the whole of the windfalls are more or less worm-eaten. 2 oz. the juice of ½ a lemon. and dried. and add sugar. roll out the greater part of it ¼ inch thick. and 3 oz. APPLES (DRYING). chopped almonds. slip the cake off the tin. placed in the oven well spread out. and it is impossible to use them all up for apple pie. core. and as much cold water as is required to make a smooth paste. leaving 1 inch of edge uncovered. Pare. remove the cinnamon. but one is well repaid for it. and cut up the apples. and bake the cake until brown in a moderately hot oven. 1-1/2 lbs. finishing with slices of bread and butter. and extra care must then be taken that they are neither scorched nor cooked on the stove. cut into pieces.

and keep them hot in the oven until all are done. Core the apples. when sufficiently cooked. of Allinson fine wheatmeal. Pare. and sugar to taste. and cut up the apples. dip the apple slices into the batter and fry the fritters until golden brown. and the eggs well beaten. APPLE FOOL. and bake the pudding for 2 hours in a moderate oven. and sprinkle over them the cinnamon and 4 oz. 3 eggs. of loaf sugar to each pint of juice. 3 good juicy cooking apples. and rub the fruit through a sieve. and fry the pancakes in the usual way. and 2-1/2 oz. ½ pint of milk. Make the batter as directed in the recipe for “Apple Fritters. Core as many apples as may be required. vege-butter. of apples. adding sugar to taste. tie a cloth over the basin and boil the pudding for 2-1/2 to 3 hours in a saucepan with boiling water. of butter. dry place. butter and a little cold water. core. APPLE DUMPLINGS. APPLE PUDDING. until the jelly sets when cold if a drop is tried on a plate. make a paste for a short crust. ¾ pint of milk. 6 cloves tied in muslin. ½ lb. APPLE PUDDING (Nottingham). 1 teaspoonful of ground cinnamon. Pare. make a batter of the milk. roll it out. and meal. gradually mix in the milk. 6 oz. pour it over the apples. Pare and core the apples. of butter or vege-butter. drain them on blotting paper. put the apples into a buttered pie-dish. remove the cloves. and most acceptable when fresh fruit is scarce. 6 oz. APPLE FRITTERS. stone the dates. and boil them in the water until tender. placing the dumplings in the water when it boils fast. or butter. 1 pint of water to each 1 lb. make a paste of the meal. 6 baking apples. of apples. then pour them into a jelly bag and let drain well.dry. Wash and cut up the apples. serve cold with sponge-cake fingers. or boil them the same time in plenty of water. 1 heaped up teaspoonful of ground cinnamon. of dates. sugar to taste. line a pudding basin with the greater part of it. 1-1/2 lbs. and cut them into rounds ¼ inch thick. APPLE PANCAKES. ¾ pint of milk. Bake the dumplings about 30 or 40 minutes in the oven. and 1 oz. I have dried several bushels of apples in this way every year. 2 lbs. then the cream. eggs. which is when the outside is not moist at all. ¼ pint of cream. Serve with cream or sweet white sauce. Boil the liquid. 2 oz. of sugar—a little more should the apples be very sour. and cut up the apples. and press the edges together round the sides. Have a frying-pan ready on the fire with boiling oil. mix them with the batter. mix the sugar and cinnamon. skimming carefully. and cut them in thin slices. take 1 lb. and gently stew the fruit with a teacupful of water and the cloves until quite tender. make a batter with the milk. roll the paste out. Fill the holes with a mixture of sugar and cinnamon. add sugar and cinnamon to taste. fill them into brown paper bags and hang them up in an airy. APPLE JELLY. of Allinson fine wheatmeal. 79 . and a little sugar. put in the apples. which should be boiling. and wrap each apple in it. of sugar. 3 eggs. core. cover the apples with the rest of the paste. of apples. and fill the hole where the core was with it. ½ lb. melt the butter and mix it into the batter. a little lemon juice if liked. It may take from 2 hours to 3 hours in boiling. and the juice of 1 lemon to each quart of liquid. meal. of Allinson wholemeal. The apples will be found delicious in flavour when stewed.” peel 2 apples.

12 oz. of butter. to which the cinnamon is added. and sliced. 4 oz. make a paste of the meal. each 1 inch from the other. If enough paste is left.APPLE SAGO. the juice of a lemon. turn the mixture into a buttered mould. the juice of a lemon. flat dish with it. sugar to taste. Rubbing the sauce through a sieve ensures the sauce being free from pieces should the apple not pulp evenly. cinnamon. core. only just enough to keep from burning. cook them in very little water. of sultanas. of apples. 5 oz. lay a thin strip right round the dish to finish off the edge. when they are quite soft rub them through a sieve and mix them with the cooking sago. and cut up. of good cooking apples. and sugar. 5 eggs well beaten. 1 teaspoonful of ground cinnamon or the rind of ½ lemon (which latter should be removed after cooking with the apples). of chopped almonds. when quite soft rub the apple through a sieve. and bake the tart for ¾ hour. sugar to taste. and a little water. mark it nicely with a fork or spoon. of currants and sultanas mixed. Pare. and lay them over the apples in diamond shape. and the butter. butter. and sultanas (washed and picked). pared. meanwhile have the apples ready. cored. adding sugar and lemon juice. of butter. APPLE TART (OPEN). or until quite tender. cored. of rice. 1 oz. and steam the pudding for 3 hours. and 4-1/2 oz. and cut in pieces the apples. sugar. sultanas. make a kind of trellis arrangement of the pastry. and ½ lb. a teaspoonful of ground cinnamon. and brush the paste over with white of eggs. the sultanas. core. and cut up the apples. so as to 80 . and sugar. previously melted. Serve with white sauce or custard. EVE PUDDING. Peel. if too dry add a little more water. Pare. when nearly done add the currants. the lemon juice and rind. lemon juice. 1 lb. APPLES (RICE) 2 lbs. let all simmer together until the apples have become a pulp. tie with a cloth. Wash the sago and cook it in 1-1/2 pints of water. ½ lb. and chop small the apples. and 2 oz. 1-1/2 lbs. whip up the eggs and mix them well with the other ingredients. ½ lb. sugar to taste. remove the lemon rind before serving. cook them in a few spoonfuls of water to prevent them burning. of apples. the grated rind and juice of 1 lemon. pared. core. cut the rest of the paste into strips 3/8 of an inch wide. then add the apples. 2 lbs. and turn out when cold. 2 oz. roll it out and line a round. stew them in very little water. just enough to keep the apples from burning. of apples. if the apples are not sour. let the fruit cool. APPLE SAUCE. of sago. Boil the rice in 3 pints of water with the lemon rind. currants. mix them with the breadcrumbs. and sugar to taste. and. put the mixture into a wetted mould. turn the apple mixture on the paste. or Allinson fine wheatmeal. of butter. 1 cupful of currants and sultanas. butter. let all simmer gently for ½ hour. each of apples and breadcrumbs. and sweeten the sauce to taste. almonds. sugar to taste. the rind of ½ lemon (or a piece of stick cinnamon if preferred). let all cook gently for a few minutes or until the sago is quite soft.

and from two to four per cent. 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. for separating the particles of food so that the various gastric and intestinal juices may penetrate and dissolve out all the nutriment. The average composition of wheat is this:— Nitrogen Carbon Mineral Matter Water 12 72 4 12 100 From this analysis we observe that the nitrogenous matter is to the carbonaceous in the proportion of one-sixth. Wholemeal bread comes nearer the standard of a perfect food than does the wheaten grain.BREAD & CAKES THE ADVANTAGES OF WHOLEMEAL BREAD. If wheat is such a perfect food. and inquiring into their properties. those who eat it are healthier. and the peasantry of many countries live on very little else. or which supplies to the body those elements that it requires. and of all grains wheat is the one which is nearest perfection. The grain should be first cleaned and brushed. also a certain bulk of innutritious matter for exciting secretion. as in fermentation some of the starch is destroyed. We consume more of this article of food than of any other. and suitability. the bran. nitrogenous. at one time our prisoners were fed on it alone. it must follow that wholemeal bread must be best for our daily use. for bread is the staff of life. but this is untrue if the loaf is a proper one. Besides taking part in this composition. A grain of wheat consists of an outer hard covering or skin. there must be from four to six parts of carbonaceous or heat and force-forming matter to one of nitrogen. A perfect food must contain carbonaceous. composition. The next question is. and we ought to be sure that this is of the best kind. and so it is for calves and babies. a layer of nitrogenous matter directly under this. stronger. and in best proportions. People are now concerning themselves about the foods they eat. It is said we cannot live on bread alone. and an inner kernel of almost pure starch. and then using the resulting flour for breadmaking. and this is as it ought to be. assisting daily laxation—a most important consideration. and many of the other things we eat are garnishings. passes in bulk through the bowels. for as a nation we eat daily a pound of it per head. all other things being equal. and for carrying off the excess of the biliary and other intestinal secretions with the fæces. being in a great measure insoluble. and passed over a magnet 81 . and more cheerful than those who do not. That such is the case. Nowadays we use a grain food as the standard. evidence on every side shows. and thus the proportion of nitrogen is slightly increased. of mineral matter. Not many years ago books treating of food and nutrition always gave milk as the standard food. which is the composition of a perfect food. One food that is now receiving a good deal of attention is bread. and mineral matter in definite quantities.

Allinson’s wholemeal. 82 . pinch of salt. ½ teacupful of milk. 4 oz. 2 eggs. of this the French variety is best. flour. butter. beat it with a wooden spoon. then add the eggs well beaten. salt. vege-butter.to cleanse it from any bits of steel or iron it may have acquired from the various processes it goes through. 1 oz. ¼ lb. sugar. mix it smoothly with the yeast. roll it as thin as a wafer. when thoroughly mixed. and from this bread should be made. divide into 24 pieces. candied peel (cut in thin strips). ½ pint milk. or vege-butter. The only ferment that should be used is yeast. otherwise it adds an injurious agent to the bread. yeast. turn and cook on the other. shape buns. otherwise it gives a bitter flavour to the loaf. as these substances are injurious. butter. set it to rise by the fire for ½ hour. Put ½ pint of milk into a saucepan allow it to boil. or vege-butter. ¼ lb. BUNS (2). beat up with it the egg and lemon and stir to the flour. prove 15 minutes and bake in moderately warm oven for 20 minutes. then mix in the melted butter and make up into a dough with the meal and currants. Allinson’s wholemeal. stir the sugar and salt with the ferment till dissolved. and currants in a basin. ¼ lb. currants. 1 egg (not necessary). then sprinkle in barley meal. Warm the butter without oiling it. but not much. stir the flour in gradually with the sugar. 6 oz. BARLEY BANNOCKS. BUNS (1). candied peel. it is always advisable to kiln-dry it first. Then have ready 1 ¾ lbs. pour into a buttered tin. brown sugar. stirring well together till it is all moistened. ¼ lb. stirring it constantly to prevent lumps till the mixture is quite thick and almost unstirrable. make bay of meal. make the milk lukewarm. when done on one side. sugar. 1 oz. a little salt. 1 lb. and mix the ingredients well together. BUTTER BISCUITS. nothing must be taken from it. and bake in a moderate oven for 2 hours. and then finely ground. Eat hot or cold with butter. ½ pint water. and bake from 10 to 15 minutes. 1 lb. Baking powder. and bake it on a hot girdle. raisins. A small quantity of salt may be used. Keep in warm place for 45 minutes. sugar. 2 oz. place on warm greased tin. sugar. ½ lb. take a portion off. sprinkle currants round. Allinson wholemeal flour. Warm water and milk to 105 degrees. nor must anything be added to the flour. mix with the milk. Melt down vegebutter to oil. 15 drops essence of lemon. currants. ½ lb. or soda and hydrochloric acid. ¼ pint milk. butter. and tartaric acid. ½ lb. put into patty pans. flour. raisins. 4 eggs. 1 oz. brush the tops over with egg. leave well covered up in a warm place for 45 minutes. currants. the butter and eggs well together. To ensure fine grinding. or other chemical agents. BUNS (PLAIN). soda. Mix the flour. When cool enough to knead. BUN LOAF. If brewer’s yeast is used it must be first well washed. ¼ lb. 1 lb. dissolve sugar and yeast in it and stir in the meal. The girdle is to be swept clean after each bannock. and affect the human system for harm. set to rise by the fire for 10 minutes. warm the butter and milk slightly. sugar. then knock gas out of dough and leave ½ hour more. or ammonia and hydrochloric acid. Mix the flour. work it quite stiff with dry meal. ¼ lb. beat the dough well for 10 minutes. pour this on the flour. 5 oz. and bake in a brisk oven for from 20 to 30 minutes. When ground. 1 egg. sugar. 1 teacupful of milk. make into buns. Turn the mass out on a mealbesprinkled board and leave to cool. 6 oz. currants. French yeast. must never be used for raising bread.

½ lb. currants. 1 dessertspoonful of vanilla essence. a little milk. ½ lb. ½ lb. Beat the butter to a cream. then the meal.” and bake in a fairly hot oven. 1 pint buttermilk. Whip the white of the eggs to a stiff froth. 1 teaspoonful salt. cut into cakes. Add to the butter mixture. 3 tablespoonfuls of orange water. ½ lb. ½ pint milk. and bake on a shallow tin or plate in a quick oven. 1 dessertspoonful of ground cinnamon. add a ¼ lb. and drop in biscuits on white or wafer paper. butter. 1 pint buttermilk. prick them out with a fork. fine wholemeal flour. wholemeal flour. and proceed as in the previous recipe. thick. 83 . of desiccated cocoanut. COCOANUT DROPS. 1 oz. cocoa. ¼ lb. ½ lb. add the buttermilk and pour on the flour. sugar. of cocoa. butter a cake tin. which should be warmed. and bake for from 15 to 20 minutes in a quick oven. as in recipe for “Macaroons. 2 lbs. Beat the whites of the eggs to a stiff froth. the white of 4 eggs. 2 oz. Proceed as in recipe for “Madeira Cake. mix it well. of butter. cut out with a biscuit cutter. 5 eggs. of white sugar. and cinnamon as flavouring. when cold. of butter. Mix together ½ lb. adding a little milk to moisten the paste. Mix the ingredients. of currants and sultanas mixed (washed and picked) 5 eggs.½ lb. then the cocoanut. of Allinson fine wheatmeal. 2 oz. and bake on tins in a quick oven for 10 minutes. CHOCOLATE CAKE (1).” adding the fruit. roll it out very thin. CHOCOLATE CAKE (2). 2 oz. a heaped tablespoonful of COCOANUT ROCK CAKES. of castor sugar. the whites of 3 eggs. 3 eggs. of fine wheatmeal. into diamond-shaped pieces or triangles. ¼ lb. candied lemon peel. then stir in the meal and make into a stiff. roll the paste out ¼ in. of ground sweet almonds. of butter. and bake in a slow oven for 3 ½ hours. The cake can be iced when done. of castor sugar. and a little milk. ½ lb. of powdered chocolate. Work 4 oz. of fine wheatmeal. smooth paste. 2 whites of eggs beaten to a stiff froth. COCOANUT BISCUITS. cocoa. vanilla. Prick the biscuits. and bake them in a moderate oven a pale brown. add the sugar. fruit. Proceed as in recipe of “Madeira Cake. ½ lb. of butter to a cream. Allinson wholemeal flour. pour in the mixture. 12 oz. 2 oz. 2 lbs. butter. BUTTERMILK CAKES. CHOCOLATE MACAROONS. CINNAMON MADEIRA CAKE. Place little lumps of the mixture on the rice wafer paper. ½ lb. and milk. add the sugar. 1-1/2 oz. of sugar. mix thoroughly. BUTTERMILK CAKE. Mix all together. ½ lb. 1 dessertspoonful of vanilla essence.” adding the cocoa and flavouring with vanilla. and cut. 2 teacupfuls of grated cocoanut. Dissolve the butter in the milk. beat well together. Mix the meal well with the salt. of Allinson cocoa. 2 breakfastcupfuls of wheatmeal. Bake 16 minutes in a moderate oven. 2 lbs. ¼ lb. stamp it into biscuits. 2 lbs. of castor sugar. add the sugar. of castor sugar. CHOCOLATE BISCUITS. 3 dessertspoonfuls of sugar. and almond meal. roll it out.

and cook them in boiling oil or vege-butter until brown and thoroughly done. sugar. CRACKERS. adding the dissolved yeast and enough milk to make the dough sufficiently moist to handle. scant ½ pint of milk and water. mix all the dry ingredients together. Dissolve the yeast in a little warm milk. and eggs to a cream. and wet up with cold water. when this is done they are ready for use. then the whites. 3 tablespoonfuls of sugar. To 8 oz. same of castor sugar. castor sugar. mix with the yolks. Beat up the yolk with the milk and water. and having sprinkled this too with meal. Rub the butter into the meal. ½ gill milk. work it a little with the backs of your fingers. and the well-beaten eggs. of butter. 9 oz. put the cakes on a hot stove. 6 oz. 6 oz. of butter or vege-butter. and whisk all together for 25 minutes. forming the dough nuts. When risen roll it out ½ in. This is very delicious bread. Eat warm. 4 eggs. and add only just enough milk to make the mixture keep together. and bake in a quick oven. 6 oz. of wheatmeal. DOUGHNUTS. cut out round pieces. of sugar take 2 whites of eggs. 1 teaspoonful of cinnamon. and when they are a little brown on the underside. turn the mixture into it. 1-1/2 lbs. thick. take them off and place them on a hanger in front of the fire in order to brown the upper side. cocoanut. Whisk the ingredients DYSPEPTICS’ BREAD. turn the dough on to it. Put into a well-greased tin. Grease and heat a bread tin. lastly the milk. When cold cut into finger lengths or squares. if you wish them to resemble baker’s crackers. 3 eggs. and lastly the flour. 2 oz. Separate the yolk from the white of the egg. of cornflour. of Allinson wholemeal. 1 egg. 2 heaped teaspoonfuls of ground ginger. 1 gill of cold milk. 1 lb. add gradually to the butter. shake meal plentifully on the board. some jam and marmalade. of oatmeal. mix all the ingredients. 2 quarts Allinson wholemeal flour. cut it in shapes. &c. bake about 20 minutes in a quick oven. then pinch off pieces and roll out each cracker by itself. 1 breakfast cup of sugar.). Put small lumps on a floured baking tin. and milk. 1 saltspoonful of salt. cream the butter and sugar. of butter or oil (1 tablespoonful of oil is 1 oz. 1 teaspoonful salt. 3 oz. separate the yolks of eggs from the whites and beat separately for a ¼ of an hour. and bake the loaf for 1-1/2 hours in a hot oven. 1 cupful butter. Rub thoroughly together with the hand. and beat in meal to make brittle and hard. close up the dough. Let it rise 1-1/2 hours in front of the stove. butter. CRISP OATMEAL CAKES. beat well. ICING FOR CAKES. well beaten. and bake for 1 hour in a moderately hot oven. Make a dough of the butter. and mix this with the meal into a thick batter. place a little jam or marmalade in the middle. 3 breakfast cups of Allinson wholemeal flour. 1 egg. add the sugar. 3 eggs. Mix. and 1 tablespoonful of orangeor rosewater.. enough lukewarm milk to moisten the dough. of desiccated cocoanut. ½ lb. ¼ oz. GINGER SPONGE CAKE (a nice Cake for Children who do not like Gingerbread). whip up the white of the egg stiff. Roll the dough out to the thickness of a crown piece. yeast. of fine wholemeal flour. CORNFLOUR CAKE. very light and digestible. and mix it well into the batter. Beat the butter.1 lb. a little cold milk. a 84 . meal. 6 oz.

85 . and when the cake is cold cover it with the mixture. Butter and serve hot. but do not let it remain long enough to discolour. Cold porridge. add the sugar. Stir sufficient of the meal into any cold porridge that may be left over to form a dough just firm enough to roll out. of butter. which can be obtained from confectioners and large stores. a few sliced almonds. the whites of 4 eggs. as it is also called. yolks and whites beaten separately. 2 oz. 2 lbs. 1 oz. yolks. ½ lb. JUMBLES. place a couple of pieces of sliced almond on each. lay it on a tin. then the eggs well beaten. Lastly. ½ lb. 1 lb. of sugar. of castor sugar. LIGHT CAKE. Line a cake tin with buttered paper. of wheatmeal. ¼ lb. cut into triangular shapes. Bake in a gentle oven. of sugar. and bake 1 hour in a moderate oven. of brown breadcrumbs. and lukewarm milk. and work into the flour so as to make a stiff batter. of ground bitter almonds. Cream the butter. Beat up the yolks of 4 eggs with a teacupful of milk. sifted fine. MACAROON. LUNCH CAKE. Bake for 1-1/2 to 2 hours. Add 2 oz. of Allinson wholemeal flour. of butter. roll the dough to the thickness of ½ an inch. Rub the butter into the meal. and ½ lb. of wheatmeal. of castor sugar. of ground sweet almonds. A good lunch cake may be made by rubbing 6 oz. ½ lb. 3 eggs. of mixed sultanas. of fine wheatmeal. and ½ lb. Set the cake in the oven to harden. add the other ingredients. if the mixture seems very stiff add one or two teaspoonfuls of water. and bake them in a quick oven from 30 to 40 minutes. of mixed peel cut small. Put the mixture in a well-greased tin. and bake them in a quick oven until they are set and don’t feel wet to the touch. If the macaroons brown too much. add the fruit. then the almond meal. of butter into 1-1/4 lbs. the meal and the flavouring. Knead into a dough. ½ lb. of castor sugar. OATMEAL BANNOCKS. ½ lb.thoroughly. Beat the butter to a cream. MADEIRA CAKE. Use equal parts of medium oatmeal and Allinson fine wheatmeal. sugar. roll the mixture out thin. allowing room for the spreading of the macaroons. add the beaten white of the eggs. of butter. and pour the mixture into a greased cake tin. Well grease and sprinkle with flour some baking sheets. At the last add the whites beaten to a stiff froth. and mix all the ingredients well together. and bake the cake in a moderate oven from 1 to 1-1/2 hours. as much milk as required to moisten ¼ lb. ground almonds. Roll out and cut the jumbles into any shape desired. and add a good ½ pint of milk and water to 1 pound of the mixed meal. ½ pint of milk. Whip the whites of the eggs to a stiff froth. flavouring to taste. 1 lb. and bake until brown on both sides. Allinson fine wheatmeal. 5 eggs. and when baked cut into diamond squares. and moisten with a little rosewater. and mix all well. 6 oz. over this sheets of rice wafers (or. “wafer paper”). of butter. LEMON CAKES. of sultanas. Lay sheets of kitchen paper on tins. make it into finger-rolls about 3 inches long. Rub the butter into the breadcrumbs. whisk well. and 2 well-beaten eggs. place a sheet of paper lightly over them. of castor sugar. OATMEAL FINGER-ROLLS. 2 oz. ½ lb. drop little lumps of the mixture on the wafers. 1 lb. the grated rind of a lemon. ½ lb. add the sugar.

do not let it get hot. Simmer 1 lb. of Allinson wholemeal flour. QUEEN’S SPONGE CAKE. Meanwhile prepare the fruit and almonds. 4 oz. the same quantity of very fine wheatmeal (sift the latter through a sieve if not very fine). about ¾ of a cupful of milk. Let it cool sufficiently to handle.ORANGE CAKES. RICE AND WHEAT BREAD. Separate the yolks of the eggs from the whites. grate in the rind of 1 small orange. then the sugar. ½ lb. greased and warmed. of butter. Beat the mixture from 20 minutes to ½ an hour. 4 oz. of wholemeal. beat all together and bake the cake in a buttered mould. 4 oz. Half fill small greased tins with this mixture. 6 oz. potato flour. then add the yeast and as much lukewarm milk as is required to moisten the cake. ROCK SEED CAKES. The dough should be fairly firm and wet. work in also ½ oz. Mix the almonds with the ground rice. place the mixture in one or more greased cake tins and bake at once in a quick oven. of castor sugar. only half filling it. butter (or oil). Fill into greased cake tins and bake for 1-1/2 hours. with two spoonfuls of the meal. 10 eggs. Cream the butter. lemon or almond flavouring. of butter. RICE CAKES (2). 6 eggs. 6 oz. seeds. Beat the eggs a little. 4 oz. 1 lb. 3 oz. and 1 egg. stir the yolks well. well beaten. POTATO FLOUR CAKES. thick batter. of sweet and bitter ground almonds mixed. ¼ lb. the lemon juice. and mix all well together. adding the sugar. milk to moisten the cake. 2-1/2 lbs. butter. ½ lb. and bake 15 minutes in a moderate oven. add sugar. add the sugar and flour. and the milk. Rub the butter into the meal. some vanilla. of yeast dissolved in a very little lukewarm water or milk. sugar. as this will spoil the yeast. of rice in 2 quarts of water until quite soft. the juice of ½ a lemon. and beat well. of ground rice. of ground carraway seeds. add the lemon juice and rind. Knead well and set to rise before the fire 1-1/2 hours. Bake in a good hot oven. sugar. of sugar. mix it well with the rest. add the egg well beaten. 2 oz. butter or ½ teacupful of oil. of wheatmeal. chopped sweet almonds. meal. then sift in gradually. ¼ lb. ground rice. beat the whites of the eggs to a firm froth. ¼ lb. 85 degrees in summer. Beat 1 egg. 1 lb. and stand it on a cool place of the stove to rise. 1 oz. 1 dessertspoonful of ground bitter almonds. mix the meal. ¼ oz. 86 . A ¼ lb. 4 oz. fruit. Dissolve the yeast in a cup of warm water. and stir in with the juice of the orange and sufficient buttermilk to make a smooth. 4 eggs. 3 oz. in a moderately hot oven. of castor sugar. Let the dough rise in front of the fire. sugar. 1 oz. 6 oz. 1 breakfastcupful sultanas. ground bitter almonds. yeast. rind and juice of a lemon. 3 oz. cinnamon and eggs. and the eggs. and mix it thoroughly with 4 lbs. Add a teaspoonful of salt. make a batter of the yeast and water. and 3 eggs. stirring all the time. sifted sugar. of potato flour. sugar and 1 teaspoonful cinnamon. and bake in a moderate oven 1 hour. pour into a tin mould. cornflour. then drop small lumps of it on floured tins. 2 eggs. wheatmeal. the eggs well beaten. RICE CAKES (1). meal. 100 degrees Fahrenheit in winter. which is done by beating the butter round the sides of the pan with a wooden spoon until it is quite creamy. PLAIN CAKE. and bitter almonds. and bake the little cakes from 10 to 15 minutes. the sugar and cornflour.

¾ of lb. ½ oz. butter. 4 eggs. then stir in gradually the other ingredients. and bake in a quick oven till a light brown. SEED CAKE (5). fine wholemeal flour. seed. Spread half of them very thickly with currants. Put into a quick oven. first the eggs well beaten. lastly. 1 egg. and make it into a smooth paste with water. ground fine. add a little cold water it too dry. of butter. SEED CAKE (6). but do not make it very wet. line one or more tins with buttered paper. put into well-greased tins. SALLY LUNN. ½ lb. Cream the butter. Put in a greased tin and bake 1 to 1-1/2 hours. 2 oz. 2 oz. SEED CAKE (3). 6 oz. SEED CAKE (1). and bake the cakes for half an hour in a hot oven. of seed (crushed). of seed. The same as “Madeira Cake. of ground carraway seeds. adding the whites of the eggs last. fill into greased cake tins and bake the cakes 11/2 to 2 hours. turn the mixture into them. carraway seeds. ½ their weight in butter. If a bright knitting needle passed through the cake comes out clean. 87 . mix the flour and sugar. castor sugar. add the milk and butter. Rub the butter into the meal. sugar. Moisten the dough with sufficient warm milk not to make it stick to your pan. castor sugar. Cream the butter first. meal and butter. dissolve the yeast in warm milk and add to it the other ingredients. 3 oz. press the others very gently on the top. so as to form a sandwich. Roll out 3 times. ½ lb. of meal. Beat the butter and sugar to a cream. and bake at once in a fairly quick oven. ¼ oz. ¼ oz. and a little milk. salt butter. Allinson wholemeal flour. and spread in the butter as for pastry. SLY CAKES. and bake the cake or cakes from 1 to 1-1/2 hours. add the egg slightly beaten. mix till quite smooth. their weight in sugar. according to the size of the cakes and the heat of the oven. 6 oz. a little lukewarm milk. and 6 drops essence of lemon. set these in a warm place for 1 hour to rise. the sugar. ¾ lb. their weight in sugar. add the whites of the eggs beaten to a froth. 1-1/2 lbs. of castor sugar.” adding ½ oz. 6 oz. of butter. Divide into two. SPONGE CAKE (1). of seed. and meal. 4 eggs. Rub the butter to cream. 2 eggs. twice their weight in meal.Place the mixture in lumps on floured tins. mix all the ingredients well together. seed. SEED CAKE (2). of carraway seeds. 1-1/2 gills of milk. roll it very thin. rub the yeast smooth with ½ a teaspoonful of sugar. and last the flour. add the sugar. 1 oz. 6 oz. ¼ an ounce of German yeast. of wholemeal. the yolks of 10 eggs. and the whites of 5 beaten to a stiff froth. of sugar. Bake for ½ an hour. 8 oz. ½ oz. Warm the milk and butter in a pan together. of Allinson wholemeal flour. then add the yolks of eggs. 1 oz. butter. ½ lb. and bake about 15 minutes. add the eggs well beaten. Let the dough rise 1-1/2 hours in a warm place. currants. 1 lb. the seed. and cut into rounds or square cakes. as flavouring. 2 lbs. 8 oz. Stir this mixture gradually into the flour. 4 eggs. then the sugar. and dredge in the flour. and eggs. fine wheatmeal. of yeast. SEED CAKE (4). the cake is done. and enough milk to moisten the mixture.

make a hole in the centre of the meal. This will be found useful where a large family has to be provided for. stirring all the time. a good ½ pint of milk and water mixed. This should be done quickly. Have a sheet of white kitchen paper on the kitchen table. knead it a few minutes. The oven should be fairly hot. then make the dough into fingerrolls on a floured pastry-board. and bake the mixture in a well-greased cake tin in a moderate oven from 1 to 11/2 hours. a clean skewer or knife should be passed through a loaf. add the flavouring. 1 teaspoonful salt. only filling them half full. the weight of 3 in fine wheatmeal. dissolve the yeast in the water. To know whether the bread is done. sift in the sugar. Make the dough into round loaves. Place them on a floured bakingtin. pour in the water with the yeast and salt. spread the cake with jam. Turn the cake out of the tin on to the paper.” line a large. as it has to be mixed fairly moist. until a knitting needle comes out clean. This is as sweet and pure a bread as the finger-rolls. and roll up. It it comes out clean the bread is done. Proceed the same as in “Sponge Cake Roly-Poly. and the weight of 4 in castor sugar. the weight of 2 in fine wheatmeal. and liked by most. if it sticks it not sufficiently baked. Beat the eggs. and cover with the other cake. of Allinson wholemeal. square. covered with a cloth. sift in the sugar and meal. and pour the mixture into one or two greased cake tins. mix these to a thick paste. UNFERMENTED BREAD. SPONGE CAKE ROLY-POLY. 4 eggs. Loaves the size of the twopenny loaves will want 1-1/2 hours in a hot oven. or fill it into greased tins. and bake them in a sharp oven from ½ an hour to 1 hour.4 eggs. of 8 in castor sugar. of Allinson wholemeal. and mix the whole into a dough. any flavouring to taste. 2-1/2 pints of warm water (about 85° Faht. mix the meal and the milk and water into a dough. flat baking tin with buttered paper. Allow it to stand. When it is desired to have a soft crust. ½ oz. rolling the finger-rolls about 3 inches long with the flat hand. of Allinson wholemeal. on which sprinkle some white sugar. pour the mixture into it. The time will depend on the heat of the oven. some raspberry and currant jam. spread jam on one. 3 eggs. or until baked through. 7 lbs. and if necessary add a little more warm water.” but bake the mixture in 2 round. Mix the ingredients as directed in “Sponge Cake. Then knead the dough well through. flat tins. add the salt. and keeps fresh for several days. any flavouring to taste. 1 lb. 2 lbs. turning the pan sometimes. SPONGE CAKE (2). WHOLEMEAL BREAD (FERMENTED). VICTORIA SANDWICH. These are bread in the simplest and purest form. and bake it in a fairly hot oven from 7 to 12 minutes. or where it is desirable to bake bread for several days. put the meal into a pan. the loaves may be baked under tins in the oven. of yeast. and put the mixture into some small greased bread tins.). 1-1/2 hours in front of the fire. then the flour. so that the dough may get warm evenly. 88 . In a very hot oven the rolls will be well baked in ½ an hour. Bake in a moderate oven for about an hour. 1-1/2 pints of milk and water. for if the cake is allowed to cool it will not roll. UNFERMENTED FINGERROLLS. Beat up the eggs. and bake it for 1-1/2 hours.

and the eggs well beaten. Then fill the dough into one or several well-greased tins. of German yeast. and bake the cakes in a quick oven 25 to 35 minutes. of blanched almonds. add the fruit. ¼ lb. 3 oz. ¼ oz. 1 teaspoonful of cinnamon. pouring this into greased and hot gem pans. of butter or vegebutter. It can be obtained from some of the larger stores. also from several depôts of food specialities. almonds. beat up the eggs with the milk. and 89 . 1 breakfastcupful of currants and sultanas mixed. a cupful of currants and sultanas mixed. Dissolve the yeast in a cupful of warm milk (not hot milk) add it to the other ingredients. Vegebutter. WHOLEMEAL ROCK CAKES. Cover the pan in which you mix the cake with a cloth. 1 lb. and being very rich. cover it over with a sheet of paper. place it in front of the fire. 3 oz. of chopped sweet almonds. goes further. chopped fine. cinnamon. and allow the dough to rise 1-1/2 hours. almonds and sugar. 1 lb. WHOLEMEAL GEMS. add the fruit. place little lumps of the paste on them. or the grated rind of half a lemon. wellwashed and picked over. 1 teaspoonful of cinnamon.WHOLEMEAL CAKE. of wholemeal. turning the pan round occasionally that the dough may be equally warm. 3 eggs. Rub the butter into the meal. If the cake browns too soon. of meal. Mix Allinson wholemeal flour with cold water into a batter. of sugar. It is much cheaper than butter. Rub the butter into the meal. sugar. and make all into a moist dough. and very little milk (about ¾ of a teacup). Flour 1 or 2 flat tins. 3 eggs. and bake the cake or cakes from 1 to 1-1/2 hours (according to the size) in a hot oven. Vege-butter is a vegetable butter. and baking for ¾ of an hour. cinnamon. made from the oil which is extracted from cocoanuts and clarified. as in that case the cakes would run. adding as much more milk as is required to make the dough sufficiently moist for the spoon to beat all together. Particular care must be taken that the paste should not be too moist. 3 oz. All bread should be left for a day or two to set before it is eaten. and some warm milk. and mix the whole to a stiff paste. of sugar. ¼ lb. 4 oz. 1 dozen ground bitter almonds. otherwise it is apt to lie heavy on the stomach and cause a feeling of weight and uncomfortableness.

and place them in a pie-dish. 2 oz. fold up. jam. they will be done in 15 to 20 minutes. and pepper and salt to taste. 3 eggs. Serve when cold. A fair-sized cauliflower. of macaroni. sprinkle with a little more sugar. place a dessertspoonful of jam on each. Pour over the whole the syrup. or until the cauliflower is soft.alternate circles in a glass dish. 4 oz. butter or oil for frying. 1 cupful of cold water. ½ oz. 1 pint of milk. 4 eggs. 3 oz. a little nutmeg. of butter or vege-butter. Boil the milk. 6 oranges. sweetened and flavoured to taste (orange or rosewater is preferable). When the pancakes are golden brown on one side. and the macaroni. the grated rind of a lemon. of ground rice. they should be slipped on a plate. and mix all into a paste with a knife. Rub the butter into the flour. cut pieces out with a tumbler or biscuit cutter. 6 oz. Sift sugar over the pancakes and serve them very COMPÔTE OF ORANGES AND APPLES. Mix both together. 1 heapedup tablespoonful of Allinson wholemeal flour. cover with paste. Throw the macaroni into boiling water and boil until quite soft. sprinkling the ground almonds between the layers. of dried Allinson breadcrumbs. moisten the edges and press them together. of Allinson fine wheatmeal. Bake for 20 minutes to ½ an hour. sprinkle them with sugar and cinnamon. GROUND RICE PANCAKES. 11/2 oz. cut it into pieces. and bake the mince pies in a quick oven. Fry thin pancakes of the mixture. Make a batter of the eggs. 8 fine sweet apples. sugar. ½ lb. and powdered cinnamon. of Allinson fine wheatmeal. Thicken with the wholemeal smoothed in a little cold milk or water. MACARONI PANCAKES. of medium oatmeal. and fried brown on the other side. CRUST FOR MINCE PIES. and fill them with mincemeat. Roll the paste out thin on a floured board. syrup as in “Orange Syrup. and serve. cut the rest of the butter in bits. Make a batter of the milk. cut them across in thin slices. and milk. of butter. 1 pint of milk. CAULIFLOWER AU GRATIN. Arrange the fruit into 90 . MISCELLANEOUS A DISH OF SNOW. fry pancakes of the mixture. 3 oz. of ground sweet almonds. 1 pint of thick apple sauce. the whites of 3 eggs. and 1 whole lemon. ½ pint of milk. and place them over the breadcrumbs. coring the apples and removing the pips from the oranges. some sifted sugar. butter. add the water. turned back into the frying-pan. 1 oz. Shake the breadcrumbs over the top. Boil the cauliflower until half cooked. and serve them very hot. and ½ a saltspoonful of the nutmeg. eggs. meal. drain it and cut it into pieces 1 inch long. of the butter. ½ lb. adding the seasoning. beaten to a stiff froth. Line with them small patty pans. and ground rice. keep hot until all the pancakes are fried. sugar to taste. add the lemon rind. 1-1/2 oz. of cheese. Stir in the cheese and pour the sauce over the cauliflower.” Peel the oranges and the apples. using a small piece of butter not bigger than a walnut for each pancake.

and drop spoonfuls of the froth into the boiling milk. This recipe can be varied by using various kinds of jam. then spread the mixture on a dish. 1 lb. stir it well over the fire until the eggs are set. Peel 6 oranges. and cut up the mixed peel. 1 oz. The rind of 3 oranges. about ½ an inch thick. Boil the milk with sugar and a piece of vanilla or with 1 dessertspoonful of vanilla essence. 1 lb. core. cover with paper. peel. Boil it until it is a thick syrup. and ½ lb. 3 oz. and serve. of rice. Strain. 1 lb. oil the butter and mix well with the fruit. MINCEMEAT (another). strain off any milk there may be left. then strain it and pour over the fruit. Melt the butter. of currants. 8 oz. apples. ORANGE FLOWER PUFF. and add the chopped almonds. The oranges are nicest served cold. fill it into one or more jars. of apples. Turn the mincemeat into little jars. ½ lb. Chop the fruit up very finely. and tie down tightly. Smooth the cornflour with a little cold milk. of blanched and chopped almonds. when the rice is done. 3 tablespoonfuls of raspberry jam. ½ lb. and fry the batter in thin pancakes. 4 oz. 1-1/2 pints of milk. then mince all up together. of apricot marmalade. ORANGE SYRUP. cover tightly. cut it in long strips. 6 oz. of blanched almonds. without breaking the skins. then beat the jam up with it and serve at once in custard glasses. MINCEMEAT. Beat the whites of the eggs to a very stiff froth.hot with slices of lemon. of citron peel. 4 eggs. and meal. turning them over that both sides may get done. 6 oz. mix it thoroughly with the fruit. of sugar. add the orange water. 1 pint of milk. eggs (well beaten). stir them carefully in the hot milk. Wash and pick the currants. divided in sections. 6 oz. 1 lb. boil it gently for 10 minutes. The whites of 5 eggs. Strew sifted sugar over them. and fry them a nice brown. RICE FRITTERS. RASPBERRY FROTH. Put the rinds of these into ½ pint of cold water. and thicken the milk with it. and pour it into the glass dish. Only a few minutes cooking will be needed. of loaf sugar. of Allinson fine wheatmeal. ½ lb. some butter or oil for frying. SNOWBALLS. Lift the balls out with a slice. oz. of butter. Boil the ingredients until the syrup is clear. ½ pint of milk. 3 eggs. and quarter the apples. of moist sugar. sugar and vanilla to taste. of fresh butter. and place them in a glass dish. dip them in a batter. of sugar. and 2 tablespoonfuls of orange water. of stoned raisins. the juice of 4 lemons. and 1 tablespoonful of cornflour. and serve. and add to the water 6 91 . When it is quite cold. but not over the snowballs. 4 ozs. 3 eggs. ½ lb. Mix in the apricot marmalade and the beaten eggs. ½ pint of water. 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. powder with castor sugar. add the almonds cut up fine. let the custard cool. and keep in a dry and cool place. Make a batter of the milk. Whip the whites of the eggs to a very stiff froth with 1 spoonful of castor sugar. wash and stone the raisins. and currants. Allow to boil until the balls are well set. Beat up the yolks of the eggs. each of raisins. ORANGES IN SYRUP. of mixed peel. carefully removing all the white pith. then drop into it the oranges. butter.

½ teacupful of sifted sugar. a little raisin wine and 1 pint of custard. add some sugar and liquid cochineal to colour the fruit. ½ lb. of Allinson cornflour. arrange them in a buttered mould. Boil the rest of the milk and thicken it with the cornflour as for blancmange. SPONGE MOULD. in the 92 . decorate the top with candid cherries and almonds blanched and split. TIPSY CAKE. arrange them on a deep glass dish in four layers. turn the mixture into a wet mould. When cold turn it out and serve with cream and sugar. 1 pint of custard made with Allinson custard powder. make the custard in the usual way. 1 tinned pineapple. Soak the sponge cakes in a little raisin wine. let it cool and then pour over the cakes. 4 oz. lay the macaroons in a glass dish and pour over enough raisin wine to soak them. of macaroons. sugar to taste. 8 oz. 12 small sponge cakes. When the pears are cold lay them on a dish with the cores upwards. and turn all out when cold. and fill the space left with whipped cream flavoured with vanilla and sweetened. 1 teacupful of tapioca. when quite cold garnish with pieces of bright coloured jelly. spread a little jam on each layer and pour the custard round. jam. Chop up the pineapple and mix it with the boiling hot tapioca. a few drops of almond essence.which should remain white. and pour the syrup round them. 9 stale sponge cakes. spread them with jam. pour the mixture over the sponge cakes. and with a spoon scoop out the core. TAPIOCA ICE. flavour with the essence and sugar. and soak them with ½ pint of the milk boiling hot. Soak the tapioca over night in cold water. 2 pints of milk. Take out the pears carefully without breaking them. and let the syrup cook until it is thick. sprinkle them with finely shredded blanched almonds or pistachios. made with Allinson custard powder. SWISS CREAMS. and turn the contents into an enamelled stewpan. Halve the sponge cakes. open it. Get 1 tin of pears. morning boil it in 1 quart of water until perfectly clear. some raspberry jam. and let them stew a few minutes. and add the sugar and pineapple syrup. STEWED PEARS AND VANILLA CREAM.

I give them to make the menus more complete. and this is a source of anxiety. which will be in about 10 minutes. 1 large Spanish onion or ½ lb. add the pepper and salt and the mixed herbs. carrots. 2 oz. and to those meat eaters who wish to provide tasty meals for vegetarian friends. Then drain the liquid through a sieve without rubbing anything through. tapioca. The recipes here written give a fair idea to start with. one for each day of the week. Rub the butter into the meal. A substantial soup and a pudding. each of tomatoes. VEGETABLE PIE. that is. or haricot beans. stew them in the butter and 1 pint of water until nearly tender. of smaller ones. of fresh ones. are sufficient for a good meal. and pepper and salt to taste. because this dish is so generally known. ½ lb. sprinkle in the sago. of Allinson wholemeal. 8 oz. potatoes. of butter or vege-butter. Instead of always using butter beans.A WEEK’S MENU I have written the following menus to help those who are beginning vegetarianism. because they know of no tasty dishes. When the onion is browned. Peel the onions and chop up roughly. Let all cook together for ½ an hour. turnips. most housewives do not know what to provide. 1 tablespoonful of sago. but they are really not necessary. TOMATO SOUP. In our own household we rarely have more than two courses. lentils or split peas can be substituted. When first starting. I occasionally meet some who have been vegetarians a long time. Return the liquid to the saucepan. but our dishes can be so varied that we can have a different menu daily for weeks without any repetition. When visitors come. add the tomatoes (the fresh ones must be sliced) and 3 pints of water. we like to provide tempting dishes for them. I only give seven menus. scald and skin the tomatoes. I have allowed three courses at the dinner. This article will be of assistance to all those who are wishing to try a healthful and humane diet. add water to make gravy if necessary. Prepare the vegetables. and show them that appetising meals can be prepared without the carcases of animals. cover with a crust made from Allinson wholemeal. They usually eat the plainest foods. 10 oz. brown them with the butter in the saucepan in which the soup is made. cut them in pieces not bigger than a walnut. of vermicelli and 2 bay leaves. or a savoury with vegetables and sauce and a pudding. it can be introduced into any vegetarian dinner. 2 oz. When cooked. 1 tin of tomatoes or 2 lbs. add 93 . 1 oz. pepper and salt to taste. then allow the soup to cook until the vermicelli is soft. but confess that they do not know how to provide a nice meal. pour the vegetables into a pie-dish. I have not included macaroni cheese in these menus. of butter. SHORT CRUST. and bake until it is brown. and often only one course. 1 teaspoonful of mixed herbs. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables. 1 teacupful of cold water. as directed in one of these menus. or a little dried julienne may be used instead of the vermicelli. 3 hard-boiled eggs. MENU I. add the seasoning and the vermicelli. Sago. of butter.

GROUND RICE PUDDING. and when it has ceased to boil add the egg well whipped. of vermicelli. add 4 pints of water. then pour the rest of the pudding mixture over the jam. and pour the golden syrup into it. of butter. pepper and salt to taste. a handful of finely chopped parsley. draw the saucepan to the side. Pick the beans. 1 fair sized onion. cover the vegetable with the crust. 1 blade of mace. decorate it. therefore. 10 oz. when it boils away. the pepper and salt. 1 small head of celery. and add 1 oz. 1 quart of milk. then drain the liquid from the vegetables. When brown. Roll it out. MENU III. Let the mixture gook gently for 5 minutes. and serve with sippets of Allinson wholemeal toast. and any kind of jam. until quite soft. and the parsley. Place a piece of buttered paper on the top of the batter. Dip the basin with the pudding in it for 1 minute in cold water before turning it out. and cut BUTTER BEANS WITH 94 . sago. and let it brown lightly in the oven. of ground rice. of Allinson breadcrumbs. cut strips to line the rim of the pie-dish. 1 large head of celery or 2 small ones. the mace. and eggs. and steam the pudding for 2 ½ hours in boiling water. 2 oz. Grease a pudding basin. 3 oz. 1 tablespoonful of Allinson wholemeal. The beans should be cooked in only enough water to keep them from burning. pepper and salt to taste. Allow 2 or 3 oz. Return it to the saucepan. then last of all add the lemon juice. and bake the pie as directed. but do not stir the batter up with the syrup. boil the soup up. CARROT SOUP. Scrape and wash the vegetables. Let all cook until the celery is quite soft. with the addition of a little butter. wash them and steep them over night in boiling water. spread a layer of jam over it. of Allinson wholemeal. of butter. the celery washed and cut into pieces. the juice of ½ a lemon. and pour this into the pudding basin on the syrup. stir frequently. Chop the onion and fry it brown in the butter (or vege-butter) in the saucepan in which the soup is to be made. Boil the milk and thicken it with the meal. of golden syrup. 1 egg. mixing the paste with a knife. Boil the milk. 3 eggs. Do not allow any water to boil into the pudding. 1 large Spanish onion. In the morning let them cook gently in the water they are steeped in. the seasoning. or Italian paste. stir into it the ground rice previously smoothed with some of the cold milk. and 1 blade of mace. pepper and salt to taste. make a batter with the milk. MENU II. This dish should be eaten with potatoes and green vegetables. and ½ lb. just covering them.the water. 1-1/2 oz. 6 oz. a turnip. for then it comes out more easily. PARSLEY SAUCE. CLEAR CELERY SOUP. which should first be smoothed with a little cold milk. meal. which will be in about 2 hours. 1 pint of milk. let the soup cook until this is quite soft. tie a cloth over the basin unless you have a basin with a fitting metal lid. GOLDEN SYRUP PUDDING. and mix well. 4 good-sized carrots. Pour half of the mixture into a pie-dish. The sauce is made thus: 1 pint of milk. of beans for each person. add only just sufficient for absorption.

Let all boil together until the vegetables are quite tender. of sliced fresh ones. which should be as thick as cream. and bake the hot-pot for 2 hours or more in a hot oven. 1 breakfastcupful of tomato juice. When they are soft add the fruit picked and washed. of onions. and the onions peeled and cut into thin slices. and the almonds and sugar. fill the dish with hot water. put it over the fire in cold water. sugar to taste. and finish with a layer of potatoes. RICE SOUP. 1-1/2 oz. season with pepper and salt. Cut the butter into little bits. the butter. finishing with a layer of bread and butter. and serve. 1 teaspoonful of mixed herbs. of butter. of chopped almonds. Bake from ¾ of an hour to 1 hour. The potatoes should be peeled. This will take about 20 minutes. Place CABINET PUDDING. 4 slices of Allinson bread toasted. ¾ lb. 8 eggs. of potatoes. and cut into thin slices. and mace. Those who do not like tomatoes can leave them out. of butter. 1-1/4 pints of milk. ½ lb. Place the rice in the centre of a hot flat dish. Boil the rice till tender in 2-1/2 pints of water. pepper and salt to taste. 1 oz. then drain the water off. Wash the rice. add the tomato juice and the cheese. Wash the tomatoes and place them in a flat tin with a few spoonfuls of water. 4 oz. line a buttered pie-dish with them. place them on the top of the potatoes. the cinnamon. Cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed. For the tomatoes proceed as follows: 1 lb. pepper. 1 heapedup teaspoonful of ground cinnamon. Arrange the vegetables and tomatoes in layers. and if too thick add water to the soup. and 1 oz. 3 oz. 2 oz. butter. 1 breakfastcupful of tinned tomatoes or ½ lb. If too much of the water has boiled away. of Patna rice. washed. of rice. of grated cheese. MENU IV. 2 oz. Add a little more hot water if necessary while baking to make up for what is lost in the cooking. and repeat the layers of bread and apples until the dish is full. put the tomatoes round it. Bake them from 15 to 20 minutes. and then rub them through a sieve. sugar to taste. APPLE CHARLOTTE. a layer of apples over the buttered bread. HOT-POT. set them over the fire with 3 pints of water. Pare. 2 lbs. CURRIED RICE AND TOMATOES. and cut up the apples and set them to cook with a teacupful of water. butter. pepper and salt to taste. of tomatoes and a little butter. Some apples require much more water than others. 1 dessertspoonful of curry powder. salt to taste. of blanched and chopped almonds. 2 lbs. and the dish will still be very savoury. stir until the soup boils and the cheese is dissolved.them up small. and salt. Return the mixture to the saucepan. 1 oz. Boil the soup up. pour the liquid over the rice. Allinson wholemeal bread. bread. with the butter and seasoning. dust them with pepper and salt. 1 95 . core. and butter. and salt. 1 teacupful of mixed currants and sultanas. and serve. dust a little pepper and salt between the layer. Mix 1 pint of cold water with the curry powder. according to the size of the tomatoes and the heat of the oven. When quite soft. let it just boil up. and serve. of cooking apples. put this over the fire with the rice. and place little bits of butter on each tomato. add a little more. Cut very thin slices of bread and butter. of butter. Rice cooked this way will have all the grains separate.

of potatoes. Add sugar to the rest of the milk. and cocoa with some of the milk. Pour the mixture into a greased pie-dish and bake the savoury for 1 hour. Pour the mixture into a wetted mould. Peel. 8 eggs. pepper and salt to taste. Wash the leeks well. and cut up the potatoes. boil it up and thicken it with the smoothed ingredients. and season it. serve with sippets of toast or Allinson rusks. rub them through a sieve. make a batter of them with the flour and milk.teacupful of mixed currants and sultanas and any kind of flavouring—cinammon. Butter a pie-dish and pour the pudding mixture into it. add the butter. and see no grit remains. Scatter them over the batter and bake it ¾ of an hour. and the juice of 1 lemon. When they have cooked in the butter for 10 minutes add them to the other ingredients. or almond essence. Cook them until tender in 1 quart of water with the butter and seasoning. potatoes. add the vanilla. and cut the leeks lengthways. and cut into dice the artichokes. CHOCOLATE MOULD. and serve plain or with cold white sauce. 1 small onion chopped fine. Crush the toast with your hand and soak it in the milk. 1 pint of milk. and out up the mushrooms. of mushrooms. of butter. Smooth the potato flour. 2 oz. of butter. and seasoning. pepper and salt to taste. of butter. of Allinson fine wheatmeal. then cook both vegetables with 2 pints of water. and pepper and salt to taste. add the eggs well whipped. 1 oz. melt the butter. pour in the batter. Serve with small dice of bread fried crisp in butter or vegebutter. Before serving. MENU VI. 1-1/2 pints of milk. 4 eggs. turn out when cold. 1 dessertspoonful of vanilla essence. of butter. Return the liquid to the saucepan. and tomato sauce. potatoes. Add water it the soup is too thick. LEEK SOUP. stir frequently. then out them in short pieces. Serve 96 . and bake the pudding for 1 hour in a moderately hot oven. 1 Spanish onion. and pepper and salt to taste. each of artichokes and potatoes. ARTICHOKE SOUP. Return the mixture to the saucepan. wash. add the Lemon juice. and mix it well through. Let all simmer for 10 minutes. Serve with green vegetables. of potato flour. 2 oz. add the milk and boil the soup up again. 1 oz. 1 lb. of Allinson fine wheatmeal. and fry them and the onion in the butter. wheatmeal. 2 bunches of leeks. 1 pint of milk. and soak it in the milk. MUSHROOM SAVOURY. lemon. YORKSHIRE PUDDING. Cut off the coarse part of the green ends of the leeks. 1 heaped-up tablespoonful of cocoa. and add both to the soaked toast. 1 pint of milk. Thoroughly mix all the various ingredients together. wash. so as to be able to brush out the grit. MENU V. Peel. wash. 3 oz. and season with pepper and salt. milk. 1 lb. Peel. and cut the rest of the butter in bits. 1 lb. When the vegetables are quite tender. vanilla. Well butter a shallow tin. 4 slices Allinson bread toast. 1 oz. Thoroughly beat the eggs. and boil the soup up again. ½ lb. put a few bits of butter on the top. Crush the toast in your hands. When the vegetables are tender rub them through a sieve. and onion. and sugar to taste. Whip the eggs up. 1 quart of milk.

add more water. and 4 oz. Pour the custard back into the basin. add the milk. 97 . 6 oz. of grated cheese. Let it get cold. Cook the vegetables in 8 pints of water until they are quite soft. The juice of 7 oranges and of 1 lemon. pour in the custard. whip up the eggs. With the rest smooth the cornflour and mix with it the eggs well beaten. and Vegetables. 4 eggs. 1-1/2 pints of milk. A WEEK’S MENU Nutritive Value and Chemical Composition of Various Fruits. of sugar. put 1-1/2 pints of this over the fire with the sugar. 5 eggs. 1 large Spanish onion. Mix the parsley in the soup just before serving. ½ a stick of celery or the outer stalks of a head of celery. stir into it the mixture of egg and cornflour. vanilla essence. of Allinson cornflour. and sauce. and seasoning. wash. Meanwhile put the castor sugar into a small enamelled saucepan and stir it over a quick fire until it is quite melted and brown. and bake it in a moderate oven. Grains. 2 lbs. Bake the savoury until brown. 3 oz. and pour the mixture over the bread and cheese in the pie-dish.) PROFESSOR ATWATER’S ANALYSIS.with vegetables. peel and chop roughly the onion. and dusting with pepper. of Allinson bread. Keep stirring the mixture over a gentle fire until it has cooked 5 minutes. spreading some cheese between the layers. return the fluid mixture to the saucepan. arrange in layers in a piedish. of castor sugar for the caramel. Nuts. 3 eggs. 1 pint of milk. butter. of butter. flavour with vanilla and sugar to taste. of potatoes. Add enough water to the fruit juices to make 1 quart of liquid. MENU VII. ORANGE MOULD. and serve. pepper and salt to taste. BAKED CARAMEL CUSTARD. 1 oz. stir thoroughly. saving the heart for table use. This is a very dainty sweet dish. prepare and cut in small pieces the celery. Finish with a good sprinkling of cheese. Let the caramel run all round the sides of the tin. and pepper and salt to taste. 1 pint of milk. and then bake better. and a little nutmeg. the top slices of bread and butter get soaked. ½ lb. if too thick. and boil the soup up again. turn out. This should also be done when a bread and butter pudding is made. and a little more sugar to sweeten the custard. and repeat the pouring over the contents of the pie-dish. and pour it into a tin mould or a cake tin. mix them with the milk. To use half each of Allinson breakfast oats and wheatmeal flour will be found very tasty. until the custard is set. and carefully stir the hot milk into the beaten eggs. salt. and some butter. then turn out and serve. potatoes. which it will be in about ¾ of an hour. When the liquid in the saucepan is near the boil. a little nutmeg. POTATO SOUP. If this is done two or three times. Peel. and cut in pieces the potatoes. Heat the milk. Rub them through a sieve. (Analysis of the edible portion. Turn it into a wetted mould and allow to get cold. Cut the bread into slices and butter them. BREAD AND CHEESE SAVOURY. a heaped-up tablespoonful of finely chopped Parsley. Whip up the eggs. 4 oz. Add about 2 tablespoonfuls of hot water to the caramel. standing in a larger tin of boiling water.

9 .8 .1 1.5 1.7 lb.Strawberries Proteid Calories in one Water-melons Whortleberries 390 or 1.4 2.6 . Apples Apricots Citron Currants Dates Figs Grapes Pears Prunes Raisins Apricots (canned) Marmalade Pears (canned) Pineapple “ 1.4 1.1 4.4 1.3 1.4 1350 1290 1525 1495 1615 1475 1205 1635 1400 1605 340 1585 355 715 98 .1 2.6 .6 4.6 365 FRUIT—DRIED. . Apples Apricots Bananas Blackberries Cherries Cranberries Currants Figs Grapes Huckleberries Lemons Musk-melons Nectarines Oranges Pears Persimmons Pineapple Plums Pomegranates Raspberries per cent.5 1.8 .3 2. FRUIT—FRESH.6 .0 .6 .3 .5 1.6 1.8 2.4 1.7 .0 .3 .0 290 270 460 270 365 215 265 380 450 345 205 90 305 240 295 630 299 395 460 255 GREEN VEGETABLES Artichoke 2.3 1.8 .5 2.0 1.0 .8 2.4 Wimberries 180 140 .

1 .2 3.4 2.8 1.Asparagus Beetroot Cabbage “ (Curly) “ (Sprouts) Carrots Cauliflower Celery Corn (green) Cucumber Dandelion Egg Plant Horseradish Kohl Rabi Leeks Lettuce Mushrooms Olives (green) “ (ripe) 2.0 .7 6.1 4.8 1.6 2.3 1.2 5.9 1.3 570 135 120 105 110 105 185 Pumpkins Radishes Rhubarb Spinach Tomatoes Turnips NUTS—SHELLED.1 1.0 27.0 21.7 1.9 17.2 1.5 1.1 .1 1.1 1.8 2.6 1.2 1.3 9.0 2620 3030 3075 3265 3165 10.6 1.1 21.6 15.7 1.6 4.8 29.6 2.1 3.4 25.3 15. Acorns Almonds Beechnuts Brazil Nuts Butternuts Chestnuts (dried) 1875 “ (fresh) 6.0 1.6 8.4 1.5 6.7 1125 2760 3125 3290 3345 2560 2825 3435 Cocoanuts “ desiccated Onions Parsnips Potatoes (boiled) “ “ (chipped) (raw) Filberts (Hazels) Hickory Peanuts Peanut Butter Pecans 99 .2 220 215 145 215 215 210 140 85 470 80 285 130 230 145 150 90 210 1400 1205 225 300 440 2675 385 “ (sweet) 1.8 2.

9 Californian} 27. small White 1675 GRAIN FOODS.0 22.0 --- 18.8 100 . or Wholemeal 1675 10.1 16. Cake.2 Arrowroot Corn-starch Sago Tapioca 1875 1650 1860 1850 1630 1630 1665 13.0 2845 2995 3300 “ Germs “ Gluten “ Self-raising Macaroni 10. Barley Meal “ Pearled 10.8 6.8 13.0 ----9.4 CAKES.2 10.9 5.9 1695 1665 1600 1665 1660 1625 21.5 8.Pine Kernels Pistachios Walnuts “ “ Black } 34.1 1620 1655 465 1815 1675 1635 1650 Buckwheat Flour 1620 Corn Flour Corn Meal (granular) 1655 “ Popped Hominy Oatmeal Oats (rolled) Rice Rye Flour “ Meal Wheat Flaked 1690 “ Flour.1 1645 9.3 16.3 18.5 1640 1650 6.6 7.5 14.4 12.7 8. Fruit “ Gingerbread “ Sponge 5.7 8.1 10.2 13.4 “ Lima or Butter 1625 Lentils Peas (dried) “ (green) 25.6 3105 “ Spaghetti “ Vermicelli Beans. ETC.7 24.0 6.6 7.3 1760 1670 1795 13.

4 1835 BREAD. average 1800 Water 11.7 10.9 2860 101 .7 7.0 Cocoa Candy Honey Molasses (cane) 1290 21. Chocolate 12.7 1470 1300 1300 1180 VARIOUS.7 8.2 9.0 9. Currant “ Hot Cross Corn.5 9. Plain “ Vienna “ Water Rye 9.9 1515 1275 1205 10.6 ----- 2320 1785 1520 2. Indian Cheap Bread 1255 Gluten Home-made Bread 1225 White Bread Whole-wheat Bread 1140 Rolls.0 9.1 1215 9. Buns.3 6. All kinds.9 7.BISCUITS.9 1160 9.

and was the chief food of our peasantry until the beginning of the nineteenth century. mix this perfectly smooth with cold milk and cold water in equal parts. of sugar. take from the fire. According to Pliny. and is most useful for making gruel and barley water. stirring all the time to prevent it getting lumpy. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. Barley has been used from very ancient days for making an intoxicating drink. and 7 per cent. 102 . Put 1 teaspoonful of Allinson’s barley into a breakfast cup.0 INVALID COOKERY BARLEY. Barley has been used as a food from time out of mind. BARLEY FOR BABIES. This casin is not elastic like the gluten of wheat. and is much more nourishing than rice pudding. coffee. Barley contains about 7 per cent. mixed in equal parts. and it was made from barley. and find this mixture invaluable. Barley water contains a great deal of nourishment. add to this 1 pint of boiling milk and water. and to vegetable stews.0 14. the liquor made from barley was called Bouzah. BARLEY GRUEL. The first intoxicant drink made in this country was ale. and cocoa. and in old Latin and Greek books. These Hordearii were like our pugilists. Pour into a saucepan and bring to the boil. of fat in barley. We find frequent mention of it in the Bible. so that one cannot make a light bread from barley. an ancient Roman writer. [A] From this analysis we can judge that barley contains all the constituents of a good food. of sugar. and its fleshforming matter is in the form of casin the same as is found in cheese. let cool. Mix 1 large tablespoonful of Allinson’s barley with a little cold water.” because they were fed on this grain whilst training. the gladiators were called Hordearii. from which we get our English word “booze. or “barley eaters. In it we find casin and albumen for our muscles. During illness I advise and use barley water and milk. starch. boil together a few minutes.Mineral matters Water 2. Here is the chemical composition of barley meal:— Flesh formers Heat and force (carbon)[A] 7. and fat to keep us warm and give force. more than beef tea.5 100. sugar.5 per cent. and it can be drunk as a change from tea. then eat. Barley is a good food. it is also good for adding to broth or soup.5 76. Allinson’s prepared barley may be eaten as porridge or pudding (see directions).0 There is 2.” meaning an intoxicating drink. A little nutmeg gives a pleasant flavour. except that they often fought to the death. In Nubia. until the cup is full. and there is a fair percentage of mineral matter for our bones and teeth. Hops were not used for beer or ale in those days.

OATMEAL PORRIDGE. and sugar added to taste. COCOA. add 6 oz. Stir well together. Pour it into a mould to set. cocoa into a breakfast cup. stew it quickly in a covered jar in a hot oven till perfectly soft and the water absorbed. and prepare as “Barley for Babies. a little of the peel grated in. of sugar and a few drops of essence of lemon. When half done. Mix 1 oz. then eat with Allinson wholemeal bread. BARLEY PUDDINGS.” BLACK CURRANT TEA. then add it to 1 quart of water in a saucepan. and boil 5 to 10 minutes. BARLEY PORRIDGE. and boiling water poured over them. flavour and sweeten to taste. Pour into a jug. Fill the cup with milk and water in equal parts. rusks. or stewed fruits. and it is then a better colour than if longer in preparation. or jug if preferred. and serve with a little crushed ice if allowed. Take 2 tablespoonfuls of Allinson’s barley. Or the lemon may be peeled first. and boil for 1 minute. When this is used as a drink at breakfast or tea. then add 2 eggs lightly beaten. or if you have any left over from a previous meal it can be boiled up again and served as freshly made. teapot. biscuits. pour into lined saucepan. Take 3 tablespoonfuls of Allinson’s barley. add just sufficient sugar to take off the tartness. strain when cold. Use 3 teaspoonfuls of Allinson’s barley to ½ pint of milk and water. a little sugar may be added to it. and bake to a golden brown. 1 pint boiling water. or dried fruits. Mix smoothly 2 tablespoonfuls of Allinson’s barley with a little cold water. Pour on shallow plates to cool. 103 . of pearl barley for 6 hours. 6 oz. Eat with stewed. This is best without sugar. then steep. and boil for 2 or 3 minutes to get the full flavour. BRUNAK. 21/2 hours is the correct time for stewing the barley. make into a paste with a little cold milk. Put 1 teaspoonful of N. and should be given cool. boil for ½ hour. Wash. fresh. Can be made in a coffee-pot. and bring to the boil. Take 1-1/2 or 2 teaspoonfuls of Brunak for each large cupful required. BARLEY WATER. A little orange or lemon juice is a pleasant addition. LEMON WATER.BARLEY FOR INVALIDS AND ADULTS. Squeeze the juice of ½ a Lemon into a tumbler of warm or cold water. mix smoothly with ½ pint of cold water. or toast. May be stood on the hob to draw.F. 1 large tablespoonful of black currant jam. add ½ pint of boiling milk. stirring carefully. mix it with sufficient water. boil 2 or 3 minutes. then strain and add hot milk and sugar to taste. of bran with 1 pint of water. BARLEY JELLY. and when cool add the juice of 1 or 2 oranges or lemons. and drink cool. then cut in slices. pour upon it the remainder of 1 pint of milk. mix smoothly with a little milk. pour into a pie-dish. BRAN TEA. strain. A little sugar may be added when permissible. pour 31/2 pints of boiling water upon it.

so as to get all the goodness out of the oatmeal. and then eat. then add 1 quart of milk. semolina. ALLINSON’S NATURAL FOOD FOR BABIES. flavour with vanilla. Only an occasional stirring will be required. (To Prepare the Food. It is best without sugar. when it can be flavoured with lemon juice and sweetened a little. Nothing better can be given to adults or children in cases of colds or feverish attacks. FOR INVALIDS AND ADULTS. A little nutmeg gives a pleasant flavour. and you have a most nutritious and satisfying dish. cover with cold water. add to this 1 pint of boiling milk and water. and make as above. sago. Wash the rice. lemon or almonds. add sugar to taste. and there is no fear of burning the porridge. let cool. DR. of coarse oatmeal or Allinson breakfast oats. BLANCMANGE. mix with this a little cinnamon or other flavouring. tapioca. and should be given cool. and pour it over the rice. fresh. you have just the amount of water for a fairly firm porridge. put it into a pie-dish. and prepare as above. and hominy puddings are made after the manner of rice pudding. Use 3 teaspoonfuls of the food to ½ a pint of milk and water. adding a little more hot water when rubbed dry. tapioca. If it is thick when it has been rubbed through sufficiently. and pour into wetted mould. Let it simmer gently on the stove for about 2 hours. If the porridge is preferred thinner. Mix 6 large tablespoonfuls of the food to a thin paste with a little cold milk. RICE PUDDING. Then rub it through a fine sieve or gravy strainer. and is a most pleasant drink in hot weather. Beat up 1 egg with milk. sweeten to taste. but it is useful to know that if you take 1 pint of water to each heaped-up breakfastcupful of Allinson breakfast oats.Most people. boil 2 or 3 minutes. boil together a few minutes. I think. stirring all the time to prevent it getting lumpy. When the water has boiled. To 1 quart of water take 3 oz. mix this perfectly smooth with 2 parts milk to 1 of water until the cup is full. 104 . This is very useful in cases of illness. thin it down with water or hot milk—half oatmeal water and half milk is a good mixture. Eat with stewed.) Put 1 teaspoonful of the food into a breakfast cup. GRUEL. 1 even cupful to 1 pint of water will be found the proportion. and bake until set. or dried fruits. Mix 1 tablespoonful of the food with 1 of rice. or hominy. place the saucepan on the side of the stove on an asbestos mat. OATMEAL WATER. rub it well through. It is nourishing and soothing. IMPROVED MILK PUDDINGS. Mix 1 large tablespoonful of the food with a little cold water. may know how to make porridge. and bake until the rice is nearly soft throughout. take from the fire. Pour into a saucepan and bring to the boil. and you have stirred in the oats. Sago. and in cases of diarrhoea remedial.

biscuits. Eat with stewed. toast. PUDDINGS. Take 2 tablespoonfuls of the food. rusks.—The food nicely thickens soups. gravies. pour upon it the remainder of 1 pint of milk. mix smoothly with a little milk.N. boil 2 or 3 minutes. then eat with Allinson wholemeal bread. fresh. and boil 5 or 10 minutes. flavour and sweeten to taste. add ½ pint boiling milk. pour into a pie-dish. or dried fruits. then add 2 eggs lightly beaten. mix smoothly. or stewed fruits. &c. Pour on shallow plates to cool. 105 . and bake to a golden brown. PORRIDGE. with ½ pint of cold water. Take 3 tablespoonfuls of the food.B.

This may be eaten with Allinson wholemeal bread and a small quantity of milk. No. the coarse meal or crushed grain should be stewed in the oven for an hour or two. and they may be taken cold. 6 to 8 oz. Meals absorb at least thrice their weight of water in cooking. The fruits allowed are all the seasonable ones. of ripe. too much fluid enters the stomach. 106 . As breakfast is the first meal of the day. and waterbrash frequently occurs. When porridge is made with water. hominy. and not too sweet cocoa. as they cause mental confusion and disinclination for brain work.. student. a very little salt being taken by those who use it. or molasses should not be eaten with porridge. or fresh or stewed fruit. it must vary in quantity and quality according to the work afterwards to be done. The literary man will best be suited with a light meal. Sugar must be used in strict moderation. When porridges are eaten. Sugar or salt should not be added to the bread and milk. or professional man. banana. The green stuffs include watercress. Neither cocoa nor any other fluids should be taken after a porridge meal. the porridge should be poured upon platters or soupplates. BREAKFASTS. of Allinson wholemeal bread into dice. or fresh fruit may be taken afterwards. or fruits stewed with much sugar must be avoided. or other seasonable fruit may be eaten afterwards. of Allinson wholemeal or crushed wheat. In summer. bread. bran tea. When ready. celery. so that 4 oz. An apple. as it causes a sleepy feeling. no other course should be taken afterwards. orange. with this take from 6 to 8 oz. Lettuce must be eaten sparingly at this meal. and pour over about ½ a pint of boiling milk. heartburn.—Cut 4 to 6 oz. II. To make the best flavoured porridge. and then eat slowly. and if not of a costive habit. in autumn. maize or barley meal may be boiled for ½ an hour with milk and water. wholemeal and barleymeal make the best porridges. with a scrape of butter. or Brunak. or milk and water. No. pear. and flatulence. syrup. treacle. or seasonable green stuff. Stewed fruits may be eaten with the porridge. and early spring.WHOLESOME COOKERY I. will find one of the three following breakfasts to suit him well:— No. and may be eaten lukewarm. coarse oatmeal or groats. or a cup of cool milk and water. but only the bread. tomatoes. thin.—3 to 4 oz. of porridge. allowed to cool. No other foods should be eaten at this meal. put into a basin. at the end of the meal have a cup of cool. and then eaten with bread.—Allinson wholemeal bread. but the entire meal should be made of porridge. Sugar. cut thick. III. and fruit. and salads. and indigestion results. it may be made the day before it is required. grapes. jam. business man. digestion is delayed. or the stomach becomes filled with too much liquid. I. raw fruit. let it stand ten minutes. The clerk. or even a cup of water that has been boiled and allowed to go nearly cold. of meal will make at least 16 oz. cover the basin with a plate. An egg may be taken at this meal by those luxuriously inclined. as they are apt to cause acid risings in the mouth. cucumber. and then eaten with milk. winter. and just warmed through before being brought to the table. or dried prunes if there is a tendency to constipation. oatmeal or hominy are the best. whilst those engaged in hard work will require a heavier one.

and those engaged in hard physical work may take any of the above breakfasts. II. artisans. and salad or fruit. 12 oz. Wholemeal biscuits and fruit. afterwards a glass of lemon water or bran tea. 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. MIDDAY MEALS. or a tumbler of milk and water slowly sipped. or a basin of thin vegetable soup and bread. Labouring men who wish to take something with them to work will find 12 oz. and should drink a large cup of Brunak afterwards. or other greenstuff. If they take No. and boiled in a saucepan. This mixture is then tied up in a pudding cloth and boiled.. then 6 or 8 oz. salt.milk. of bread and 2 pint of milk may be taken. watercress. cool. as it is not wise to burden the system with too much cooked food. Labourers. of coarse oatmeal or crushed wheat made into porridge the day before. of cheese. and should be lunch rather than dinner. form another good meal. some currants or raisins are then mixed with this. but without sugar. LUNCH.—Women require about a quarter less food than men do. a very little sugar and spice are added as a flavouring. and about ½ lb. lemon water. breakfast is eaten. of bread may be eaten. The meal in the middle of the day must vary according to the work to be done after it. or Brazil nuts. 107 . fresh fruit. and sits as lightly on the stomach. a little soaked sago stirred in. which is soaked in hot water until soft. If No. The best lunch of all will be found in Allinson wholemeal bread. of Allinson wholemeal bread. or even plain vegetables. will last a man well until he gets home at night. then crushed or crumbled. lastly. of the wholemeal bread. breakfast is taken. Or a boiled bread pudding may be taken to work. or a cup of thin. some raw fruit. and not too sweet cocoa may be taken. 6 to 8 oz. ½ lb. of any raw fruit that is in season. and have a light repast in the evening. and warmed up at midday. they may allow themselves from 8 to 10 oz. This is made from the wholemeal bread. makes a light and good midday repast. warmed and eaten. of the wholemeal bread and butter. I. oatmeal water. The fruit may be advantageously replaced by a salad. and must arrange the quantity accordingly. N. form another good lunch. The peas can be flavoured with a little pepper. If No. If much mental strain has to be borne or business done. with a cup of fluid. and one never feels so light after made dishes as after bread and fruit. III. and a ¼ lb. A pleasing addition to this pudding is some finely chopped almonds. which is a pleasant change from fruit. Another good meal is made from ½ lb. of bread. Those engaged in hard physical work should make their chief meal about midday. or macaroni.B. and a large mug of Brunak or cocoa satisfy them well. From 6 to 8 oz. with a large cup of fluid. lemonade. or an onion. the meal must be a light one. and mustard by those who still cling to condiments. 2 or 3 oz. ½ lb. and fruit. of meal may be allowed. II. of peas pudding spread between the slices. A basin of any kind of porridge with milk. celery. or instead of cocoa they may have milk and water. Brunak. or some harmless non-alcoholic drink.DINNERS. also III. or it may be put in a pudding basin covered with a cloth.—One of the simplest lunches is that composed of Allinson wholemeal bread and fruit.

or constipation must avoid this dinner as much as possible. IV. such as cauliflower. 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.EVENING MEAL. or boiled celery. Various dishes may be served for the dinner meal. or Allinson bread pudding. and about the same quantity of ripe raw fruit. or boating excursion. walnuts. are not nearly so good. or a piece of cocoanut may be eaten with the bread in winter. or macaroni. carrot. or brown gravy sauce. Of cooked dinners. but he who takes more than three courses lays up for himself stomach troubles or disorder of the system. and take the Allinson bread pudding or bread and fruit afterwards. and their skins should always be eaten. whilst boiled ones. The bread is best dry. or rice. or eczema. tapioca. cycling trip. or on a journey. It may be taken in the middle of the day by those who work hard. avoiding puddings of rice. beetroot. or stewed fresh fruit and bread may be eaten. and sweet courses. of cheese and an onion with their bread. savouries. As a second course. steamed potatoes are next.. may take 2 oz. pies. but if taken at night. cocoa. Recipes for the sauces used with this course will be found in another part of the book. Wholemeal biscuits or Allinson rusks may be used instead of bread if one is on a walking tour. A person who makes his meal from one dish only is the wisest of all.As dinner is the chief meal of the day it should consist of substantial food. parsnips. or macaroni pudding with stewed fruit. steamed. of the wholemeal bread. It should always be a light one. or even on ordinary occasions for a change. Others not subject to piles. especially if peeled. and others may prefer cold vegetables. or lemon water. milk and water. at least five hours must elapse before going to bed. If hard physical work has to be done. tapioca. some Spanish nuts. fried. but the simpler the dishes and the less numerous the courses the better. when two courses are the rule. Any seasonable vegetable may be steamed and eaten with the potatoes. batters. cabbage. or boiled in their skins. A dinner may consist of many courses or different dishes. sprouts. caper. but in summer they are best cool or cold. In winter these fluids might be taken warmed. This wholesome fare can be varied in a variety of ways. and the later it is eaten the less substantial it should be. or a hard-boiled egg. a proportionately lighter quantity of each. Heavy or hard work after tea is no excuse for a supper. constipation. Baked potatoes are the most wholesome. sago. sauce. so that the stomach may have done its work before sleep comes on. varicose veins. a cup of Brunak. onion. they may be parsley. broccoli. turnip. He who limits himself to two courses does well. or onions. omelettes. varicocele. then good solid food must be eaten. sago. some might like a salad instead of the fruit. or boiled egg. a moderate amount of each should be taken. If they do eat it they must be sure to eat the skins of the potatoes. From 108 . &c. Evening meal or tea meal should be the last meal at which solid food is eaten. the simplest is that composed of potatoes baked. baked apples. This meal must be taken at least three hours before retiring. tomato. and the wholemeal bread. eaten with another vegetable. Persons troubled with piles. such as soups. should be drunk at the end of the meal. A few Brazil nuts. almonds. This simple meal can be easily carried to work. This dinner may be varied by adding to it a poached. The plainest dinner any one can eat is that composed of Allinson wholemeal bread and raw fruit. When only one course is had. and it three different dishes are provided.

When it is boiled. of Allinson wholemeal bread may be allowed with a poached or lightly boiled egg. Hygienic livers will never take such meals. grate in a little of the peel. and add sugar to taste.4 to 6 oz. fry them first until nicely brown. the water that the celery is boiled in may be thickened with Allinson fine wheatmeal. as it causes persons to rise frequently to empty the bladder. into a breakfast cup. or some kind of green food. or even plain water. Can be made in a coffee-pot. Mustard and cress. V. COCOA. Those troubled with dreams or restlessness must do the same. strain. or 1 or 2 teaspoonfuls of condensed milk and no extra sugar. then add a cupful of boiling water to the contents of the frying pan. To prepare braized onions. When this is used as a drink at breakfast or tea. boiled and taken cool. Those who want to rise early must make their last meal a light one. boil for ½ an hour. but never milk. Wheatmeal blancmange. cocoa. In winter warm drinks may be taken. cover with a plate. or it you have any left over from a previous meal it can be boiled up again and served as freshly made. Those who are away from home all day. and drink cool. nervous. Very little fluid should be taken last thing at night. Some peel the lemon first. This is not really a rich food. then cut in slices. BRUNAK. and who take their food to their work may have some kind of milk pudding at this meal. of bran with 1 pint of water. by this means we do not loose the valuable salts dissolved out of the food by boiling. pour boiling water over the slices. and poured over the cooked celery. or fruit. VI.—Mix 1 oz. Boil the onion in as little water as possible and serve up with the liquor it is boiled in. and boil for 2 or 3 minutes to get the full flavour. and let cook for an hour. and spring onions may be eaten if the evening meal is taken 4 or 5 hours before going to bed. and in summer cool ones. but one easy of digestion and of great use to the sleepless. mix it with sufficient water. or even boiled water. No solid food must be eaten. teapot. to this is added just enough sugar to take off the tartness. bran tea. milk and water. or hard work done since the tea meal was taken. or jug if preferred. LEMON WATER is made by squeezing the juice of ½ a lemon into a tumbler of warm or cold water. BRAN TEA. bran tea. 109 . The fluid drunk may be Brunak. A little orange or lemon juice is a pleasant addition.—Take 1-1/2 to 2 teaspoonfuls of Brunak for each large cupful required. made into sauce. as little water as possible should be used. watercress. then strain and add hot milk and sugar to taste. or cold milk pudding may occasionally be eaten those who are costive will find a boiled onion or some braized onions very useful.SUPPERS.—This is best made by putting a teaspoonful of any good cocoa. even if tea has been early. Fruit in the evening is not considered good. The most that should be consumed is a cup of Brunak. 1 tablespoonful of milk must be added to each cup. radishes. boiling water is then poured upon this and stirred. a salad. a little milk and sugar may be added to it. such as Allinson’s. and 1 teaspoonful of sugar where sugar is used. and when taken it should be cooked rather than raw. lemon water. or sleepless must not drink tea at this meal. using butter or olive oil. Boiled celery will be found to be lighter on the stomach at this meal than the raw vegetable.DRINKS. Those who are restless at night. May be stood on the hob to draw. cocoa.

if desired.CHOCOLATE. put into a saucepan. and stir until the chocolate is dissolved. The milk may be added to the chocolate whilst boiling. but no extra sugar. then add rest of fluid and boil 2 or 3 minutes. and add about 1 tablespoonful of fresh milk to each cup. put on the fire. 110 .—Allow 1 bar of Allinson’s chocolate for each cup of fluid. Break the chocolate in bits. Pour the chocolate into cups. add a little boiling water.

until. and serve. lard. All kinds of pastry. In making ordinary white sauce or vegetable sauce. batter puddings. Turn out when cold on to a flat dish. There is a substitute for pie-crusts that is very tasty. pour over the fried vegetables as they lie in the dish. should never use white flour in cooking. salt. &c. and then baked. and such puddings can all be made with wholemeal flour. and a little cinnamon. &c. or other flavouring. and do not lie so heavy as those made from white flour. thin with hot water. fry onions and add to them. put in a pie-dish.WHOLEMEAL COOKERY Most of my readers have received great benefit from eating wholemeal bread instead of white. SUBSTANTIAL BREAD PUDDINGS. having first cut off the hard crusts. line a pie-dish with these. milk. varicocele. can go into this. and tinned or fresh tomatoes will make it more savoury. eat with the usual vegetables. stir it round with a knife until browned.” and it can be used for savoury dishes as well as sweet ones.. and a little pepper with salt. Fry some potatoes. We call it “batter. dredge in Allinson wholemeal flour. Or chop fine cold vegetables of any kind. Cut Allinson wholemeal bread into slices a little over a ¼ of an inch thick. In making a brown sauce we put a little butter or olive oil in the frying-pan.. and are very tasty this way. or who suffer from piles. but does not make them more wholesome or more nourishing. pepper. then some onions. under crusts. Pancakes can be made from wholemeal flour just as well as from white. bake in the oven from ½ an hour to 1 hour. and not at all harmful. milk. and bake. Hygienists and health-reformers should not permit white flour to enter their houses. stir in wholemeal flour and milk. SAVOURY DISHES MADE WITH BATTER. a little ketchup. gently pressed on the hot fruit. Those who are inclined to stoutness should use wholemeal flour rather than white. Those who are at all constipated. &c. vanilla. unless it is to make bill-stickers’ paste or some like stuff. Yorkshire puddings. cold soup. back pain. Then fill the dish with hot stewed fruit of any kind. this is how we make it. lemon juice. Every kind of cookery can be done with wholemeal flour. Butter adds to the flavour of these dishes. and are more nourishing and healthy. add a little pepper and salt. are best made from Allinson wholemeal. next make a batter of Allinson wholemeal flour. let it bubble and sputter. pour over it a white sauce. pour some of the batter as above over them. varicose veins. Norfolk dumplings. White sweet sauce is made from wholemeal flour. 1 or 2 eggs. and thus produce a sauce that helps down vegetables and potatoes. put in a piedish.. STEWED FRUIT PUDDING. sugar. batter poured over. put them in layers in a pie-dish. 111 . and cause heartburn just as much as those made with white flour. in fact. or dripping is used they will lie just as heavy. boil in a small quantity of water. cloves. the batter has formed a crust. Tomatoes may be wiped. Chop fine some onion or parsley. and they may all gain further good it they will use Allinson wholemeal flour in place of white for all cooking purposes. Toothless children must not be given any food but milk and water until they cut at least two teeth. All kinds of cold vegetables. and you then have a nice brown sauce for many dishes. add boiling water. porridge. and if much butter. If we wish to make it very tasty we fry a finely chopped onion first and add that to it. and at once cover it with a layer of bread. pie-crusts.

pour into a pie-dish. These puddings can be eaten hot or cold. butter. fry your vegetables before making into soup. add butter and seasoning. bring the rest to the boil. pour in a cupful of the “Sweet Batter. chopped nuts or almonds. To make it more savoury. wholemeal. potatoes. smooth the meal with a little water. then break fine in a piedish. stew in a little water until thoroughly done. add to this soaked currants. wedding cake. ½ small cauliflower. turn the batter into it. seasoning to taste. Make a batter of the ingredients. buns. 1 teaspoonful of fine wholemeal. and a ¼ of an hour before serving. and bake in the oven. sugar and vanilla to taste. thicken the soup with it. 1. cheesecakes. Pour into a wetted mould. ARTICHOKE SOUP. No. Or tie the whole up in a pudding-cloth and boil. then add plenty of hot water. ½ pint milk and water. ¼ oz.Soak crusts or slices of Allinson bread in hot water. Rusks. Eat with vegetables. Smooth the meal and cornflour with a little of the milk. 2. boil up for a minute and serve. poured into a mould. pepper and salt to taste. WHOLEMEAL BATTER. and cut up small the vegetables. add flavouring. BLANCMANGE. pound cake. raisins. 2 oz. with pepper and salt to taste. with sugar and spice. 112 . stirring all the time. 1 or 2 eggs together. CAULIFLOWER SOUP. currants. Rub them through a sieve. Prunes can be treated the same way. return to saucepan. ¼ lb.. stir in the mixture. and other like articles as Madeira cake. a beaten-up egg.” and you get a thick. and bake it from 20 to 30 minutes. 1 gill of milk. labourers can take them to their work for dinner. and milk. 1 even dessertspoonful of wheatmeal. A MONTH’S MENUS FOR ONE PERSON. can all be made of wholemeal flour. and cook them in the milk and water. allowed to go cold and set. add butter and seasoning. and it is ready for use. SWEET BATTER. milk. until tender. Stew ripe cherries. and may be eaten with stewed fresh fruit. gooseberries. and a little sugar and cinnamon. ¼ pint milk. biscuits. and this is a good substitute for a fruit pie. Wash and cut up the cauliflower. and their children cannot have a better meal to take to school. small piece of butter. Mix Allinson wholemeal flour. or the batter can be cooked in the saucepan. butter a flat tin or a small pie-dish. 1 egg. and turn out when cold. wash. pour into the batter named above. let it all simmer for 5 to 8 minutes. Chop fine any kinds of greens or vegetables. plums. No. ¼ lb. artichokes. nourishing soup. then it forms wholemeal blancmange. cook till tender with the milk and water. &c. bake. 1 ditto cornflour. WHOLEMEAL SOUP. or other ripe fruit in a jar. raspberries. pepper and salt to taste. ¾ pint milk and water (equal parts). damsons. Peel. Serve with white sauce or eat with stewed fresh fruit.

CLEAR SOUP (Julienne). ½ pint of milk. Pour the milk over the soaked tapioca. pepper and salt to taste. pour off any which has not been absorbed. Turn the mixture into a small greased basin. Stew the lentils with the onion in just enough water to cover them. 4. and fry in vegebutter. No. Put the tapioca into a small piedish. ½ gill milk. 1 teaspoonful of cornflour. HAGGIS. of flagolets. WHEATMEAL PUDDING. rub them through a sieve. vermicelli. pepper and salt to taste. FLAGOLETS. and add the other ingredients. 1 gill of milk. of fine wheatmeal. GROUND RICE PUDDING. then add sugar and flavouring and the ½ egg well beaten. Cook the flagolets till tender. of rolled oatmeal. a little grated lemon peel. 1 oz. CARROT SOUP. Eat with or without stewed fruit. of wheatmeal. 1 egg. ½ gill of milk. Boil up the milk. Serve with vegetables. turn the mixture into a small piedish. and steam the haggis 1-1/2 hours. add butter and seasoning and serve. ¼ oz. 2 oz. and bake it in the oven until thoroughly cooked. 1 egg. 1 oz. LENTIL CAKES. Season to taste. previously smoothed with a spoonful of water. 1 egg. of picked and washed Egyptian lentils. add the 113 . 2 oz. a little butter. 1 carrot. of oiled butter. 1 teaspoonful of finely chopped parsley. 1 potato. No.boil up and serve. thicken with the cornflour. 3 oz. of oiled butter. Make it as follows. dip in egg and breadcrumb. or butter. seasoning to taste. some breadcrumbs. and serve with the sauce. sugar and flavouring to taste. 1 tablespoonful dried Julienne (vegetables). 1 tablespoonful sultanas washed and picked. a teaspoonful of grated onion. a pinch of herbs. Cook the vegetables in the water till quite tender. and 1 small onion cut up small. they should be a thick purée. boil up and serve. sugar to taste. and bake in the oven until a golden colour. 1 pint of water. and form into 1 or 2 cakes. let it simmer for 10 minutes. add seasoning and butter. Cook the Julienne in the stock until tender. Beat up the egg. ½ egg. and pepper and salt to taste. sugar to taste. 1 small finely chopped and fried onion. Beat up the egg and mix well all ingredients. adding a little water if necessary. small tapioca. stir the ground rice into it. season with pepper and salt. TAPIOCA PUDDING. and a small bit of butter. ½ oz. pepper and salt. 3. 1 oz. Serve with potatoes and green vegetables. season. and mix with the parsley before serving. mix it with the milk. let it soak in a very little water for half an hour. 1 dessertspoonful of cold boiled vermicelli. when cooked. butter a small pie-dish. boil up. and bake the pudding about ½ hour. a scanty ½ pint of milk. ¼ pint parsley sauce. of ground rice. Boil the milk. 2 oz. ¾ pint vegetable stock. a little butter. return to saucepan.

½ pint water. mix in the parsley. place a little bit of butter on each. pepper and salt to taste. 2 oz. and serve. When tender serve with grated cheese and vegetables. boil up. a little piece of butter. wash. ¼ oz. ½ pint milk. 1 tablespoonful of breadcrumbs. 5. and meal. 1 small onion. 1 large tomato or two small ones. a piece of celery. of butter. and bake the batter in a small buttered pie-dish. of meal. Cook the vegetables and lentils in the water until quite tender. or 1 fair-sized fresh one. 1 pint of water. Return to the saucepan. ½ lb. Meanwhile place the tomatoes in a small dish. Peel. and serve with sippets of toast. LENTIL SOUP. seasoning to taste. pour the juice over. Boil the macaroni in as much water as it will absorb (about ½ pint). 1 pint of water. and serve. ½ oz. WHEATMEAL BATTER. It will take 20 minutes. 6. add the butter and seasoning. of butter. a teaspoonful of chopped parsley. pepper and salt to taste. No. of butter. Make a batter of the egg. and cut up small the vegetables. ½ oz. of Egyptian lentils. Flavour to taste. of onion chopped fine. CLEAR TOMATO SOUP. Set the rice over the fire with the water (cold) and the butter and seasoning. ¼ oz. ½ pint of water. each of carrots and turnips cut up small. 1 dessertspoonful of sago. and bake the pudding until a golden colour. add the other ingredients. then rub them through a sieve. add butter and seasoning. 1 small finely chopped and fried onion. return to the saucepan. Boil the cauliflower until tender. 2 tablespoonfuls of tinned tomatoes. a few spoonfuls of water in the dish. of macaroni or Spaghetti. 1 small cauliflower. and serve. 2 oz. of desiccated cocoanut. 1 oz. boil up. and cook them in the water till quite tender. MACARONI WITH CHEESE. 2 oz. pepper and salt. 1 gill of milk. WHEATMEAL AND SAGO PUDDING. a teaspoonful of vermicelli. and bake them from 15 to 25 minutes. season and sprinkle in the vermicelli. of grated cheese. 1 ditto of wheatmeal. then drain all the liquid. pepper and salt to taste. Boil the tomatoes with the onion and water for 5 to 10 minutes. Rub the mixture through a sieve. sugar to taste. pour the mixture into a little pie-dish.RICE AND TOMATOES. place the tomatoes in the middle. rice. sprinkle with pepper and salt. CAULIFLOWER AU GRATIN. cut it up and arrange it in a small pie-dish. milk. Spread the rice on a flat dish. of oiled butter. No. 1 oz. POTATO SOUP. let the soup cook until the vermicelli is soft. 7. sugar and flavouring to taste. 2 oz. a little grated cheese. pepper and salt to taste. 1 egg. of potatoes. No. Season to taste. ½ oz. let it simmer until the water is absorbed and the rice fairly tender. Boil the sago and wheatmeal in the milk until the sago is well swelled out. ¼ lb. sprinkle over the cheese 114 .

add the sugar and any kind of flavouring. a small onion. RICE CHEESE SOUP. Rub the vegetables through a sieve. Beat up the egg and mix with the sweet corn. 1 small onion chopped fine. APPLE PIE. Serve with white sauce. and bake the tart until a light brown. pepper and salt to taste. Bring the milk to the boil. then let cook gently for another ¼ hour in a cooler part of the oven. ¾ pint water. and serve separately. and bake the cauliflower until golden brown. place the butter in little bits over the top. ¼ pint milk. adding seasoning to taste. 2 medium-sized cooking apples. seasoning to taste. and onion. 1 egg. SWEET CORN TART. turnip. If possible.and breadcrumbs. each of potato. 10. Stew some Californian plums in enough water to cover them well. celery. 2 medium-sized potatoes. then add the cheese. of rice. 1 oz. When they are quite tender. pepper and salt to taste. core. in ½ pint of water. boil up and serve. Some paste for short crust. turn the sweet corn mixture on to the paste. 2 oz. RICE PUDDING. season to taste. after removing the brown outer skin. previously washed and cut up. 9. Boil with the water until tender. ASPARAGUS SOUP. ¼ oz. and cut up the celery. ¾ pint water. of butter. they should be soaked over night. and let the soup boil up until the cheese is dissolved. pepper and salt to taste. No. No. Cook the rice in the milk and water until tender. Boil all the vegetables. carrot. sugar and cinnamon or lemon peel to taste. and bake in a fairly quick oven until brown. Wash the rice and put No. and a little water. 1 piece of celery. milk. STEWED PRUNES AND GRATED COCOANUT. Peel. and bake in a moderately hot oven. Add enough water for gravy. ½ oz. sugar and flavouring to taste. Cover with paste. 1 teaspoonful of sago.”) it into a pie-dish. VEGETABLE PIE. Grate some fresh cocoanut. 1 dessertspoonful of rice. and cut up the potatoes. and seasoning. and bake the pudding till the rice is tender. 2 tablespoonfuls of tinned sweet corn. wash. and fill a small piedish with them. dust with pepper and salt. Pare. add seasoning. some paste for crust. Cover with short crust. of butter. 115 . and sprinkle in the sago. add sugar and cinnamon to taste. ¼ oz. butter. and fried a nice brown in butter or vege-butter. butter. grated cheese. 8. return the soup to the saucepan. Chop fine the onion and fry it. (See “Sauces. POTATO SOUP (2). and cut up the apples. pour it over the rice. Roll out the paste and line a plate with it. put all in a pie-dish. ½ pint of milk. tomato (or any other vegetable in season). 1 oz. ¼ pint milk. Serve with brown sauce or tomato sauce.

1 gill of milk. 1 small finely chopped onion fried brown. Cook the rice in ½ pint of water. serve with sippets of toast. 1 wellbeaten egg. boil up. ¼ lb. a little butter and seasoning. boil up. TOMATO SOUP. Boil the semolina in the milk until well thickened. pepper and salt. When cooked 15 minutes rub the vegetables through a sieve. 2 oz. place the mushrooms in the middle. sweet almonds chopped fine. Place the prunes in a little pie-dish. and stir it in. No. BREAD SOUP. No. return to the saucepan. half an egg beaten up. add the seasoning. Chop the onion up fine. ½ oz. and bake until a golden colour. 3 oz. add sugar and flavouring. a little piece of butter. SEMOLINA PUDDING. sprinkle with seasoning and serve with potato and greens. 1 level dessertspoonful of cornflour. 1 small onion. 8 or 10 well-cooked Californian plums. 1 oz. oil the butter. return soup to the saucepan. spread the rice on a flat dish. pepper and salt to taste. ¼ pint milk. ¼ lb. 116 . macaroni. and a little butter. and cook the tomatoes and onion in enough water to make ½ pint of soup. ½ pint water. ½ pint of milk. of bread. of mushrooms.½ dozen sticks of asparagus. melt the butter in a frying pan. a dusting of pepper and salt and a bit of butter on each. boil up and serve. MACARONI WITH CAPER SAUCE. ½ doz. a pinch of nutmeg. Boil the bread in ¾ pint of water and milk in equal parts. as directed in recipe for “Rice. and serve. pour the batter over. When the bread is quite tender. of fresh ones. BREAD STEAK. 1 oz. fry the bread and onion a nice brown. of butter. 1 slice of Allinson bread. and the cornflour smoothed in the milk. Dip the bread in milk. PRUNE BATTER. pepper and salt to taste. 12. 1 teacupful of tinned tomatoes. of rice. sugar and vanilla to taste. Boil the asparagus in the water till tender. and serve. BREAD PUDDING. ¼ pint white sauce (see “Sauces”). and bake until a nice brown. and 1 egg. Boil the macaroni in ½ pint of water until tender. cinnamon and sugar to taste. then add the capers and vinegar. place them in a flat tin with a few spoonfuls of water. Serve with vegetables. pour the mixture into a little pie-dish. 11. of semolina. sultanas. pepper and salt to taste. of fine wheatmeal. Bake them from 15 to 20 minutes. RICE AND MUSHROOMS. with a little of the juice. or 6 oz. of butter. Make a batter of the milk. and egg. rub all through a sieve. 1 teaspoonful capers chopped small. 1 teaspoonful of cornflour. meal. 2 oz. a little milk. Make the white sauce. a small finely chopped onion. then in egg. pour over the gravy. One slice of Wholemeal bread. enough of the caper vinegar to taste. thicken with the cornflour smoothed with a spoonful of water.” Peel and wash the mushrooms. adding the onion and seasoning. ¼ oz. and add a little piece of butter.

take out the mint. No. 1 spray of mint. Serve with white sauce. ¼ oz. 14. return the soup to the saucepan. ½ saltspoonful of cinnamon. ½ teacupful green peas. ½ oz. sultanas. GREEN PEA SOUP. 13. mix it with the other ingredients. let it all soak for half an hour. seasoning to taste. ½ teacupful tinned tomatoes. and bake them a golden brown. Boil the green peas in ½ pint of water. pour the mixture into a buttered pie-dish. Cook the rice in the water and tomatoes until tender. of chopped almond. sugar to taste. a little milk. Cut up the vegetables and cook them in ½ pint of water. of vermicelli. of grated cheese. the egg. a little grated cheese. SPLIT PEA SOUP. Form into 2 or 3 little cakes. Soak the bread in milk. ONION SOUP. after picking them over and washing them. of butter. 1 medium-sized potato. add seasoning. Let it cook for 2 to 3 minutes. a piece of celery. of macaroni. adding seasoning and the mint. wheatmeal. and cook them with the vegetables till quite tender. Soak the sago over the fire in a little water. add the butter oiled. 1 egg. 1 egg well beaten. No. 1 oz. 2 oz. sprinkling crumbled ratafias and the almonds between the pieces of cake. add the butter. of butter. 1-1/2 gills of water. of sago. a teaspoonful of fine meal. Boil the vermicelli in the water until tender and all the water absorbed. 1 oz. 1 gill of custard. Then add seasoning. 2 sponge cakes. rub the vegetables through a sieve. a few ratafias. tie with a cloth. 3 oz. 2 oz. Cut the sponge cakes in half. VERMICELLI RISSOLES. adding a little herbs. When tender. and a few breadcrumbs. and serve. add the butter and seasoning. smooth the meal with a little milk. Then rub all through a sieve. TRIFLE. No. and squeeze the surplus out with a spoon. 15. Set them over the fire in the morning. if the mixture is too moist. spread them with jam. and thicken the soup. place little bits of butter on each. and serve. of split peas cooked overnight. a little jam. of oiled butter. and serve. pepper and salt to taste. 1 small Spanish onion. pepper and salt and a pinch of mixed herbs. when almost tender drain off any water that is not absorbed. ½ oz. ¼ oz. Pour the custard over. a little milk. 2 oz. MACARONI AND TOMATOES. 1 oz. Soak the peas in water overnight. 117 . Return to the saucepan. seasoning to taste. STEAMED PUDDING. a few breadcrumbs. of potatoes cut into pieces. of butter. a slice of Spanish onion chopped up. and steam the pudding for an hour. arranging them in a little pie-dish. 1 gill of water.½ oz. a little milk. When the peas are tender. and bake the pudding from 30 to 45 minutes. the cheese. 2 ozs. a little butter. and serve with grated cheese and vegetables. pour the mixture into a soup-or small basin. or vege-butter. Mix all the ingredients together.

in the water. mix cocoa. Wash. and serve. meal. Fill the dish with boiling water. Arrange the potatoes. LEEK SOUP. adding a little hot water if needed. of potato. 1 egg. 1 oz. boil up. Serve with sauce. 1 oz. and seasoning. and bake the savoury for half an hour. and tomatoes in layers in a small pie-dish. BAKED APPLES AND WHITE SAUCE. 1 teaspoonful N. turnip. TURNIP SOUP. a small onion.add pepper and salt. pour the mixture into a wetted mould. mix well. potatoes. ½ oz. pepper and salt to taste. a pinch of nutmeg. pour the mixture in a little pie-dish. ¼ lb. Take out the rind. cold boiled potatoes. with the Lemon rind. Proceed as in savoury custard. and boil the hot-pot for 1 to 1-1/2 hours. ½ pint water. boil up. 1 leek. boil up. Return to the saucepan. fill the core with 1 or 2 stoned dates. ¼ lb. and a little water if necessary. 1-1/2 gills of milk. 2 oz. and 2 oz. and serve with sippets of toast. peel. of half cornflour and fine wheatmeal. No. and cut up the vegetables. make a batter of the milk. CHOCOLATE BLANCMANGE. ½ lb. and serve with potatoes and greens. and serve. POTATO BATTER. and allow to get cold. mix it with the potatoes. Spanish onion peeled and sliced. onions. and cut up the leek and potatoes. Bring the milk to the boil. and scatter them over the top. return the mixture to the saucepan. 1 gill of milk. 6 oz. and egg. and cook them till tender in the water. LEMON MOULD. and bake it in the oven in a dish or tin with a few spoonfuls of water until well done. sweeten and flavour. Turn out. sugar and vanilla essence to taste. of butter. SAVOURY CUSTARD. of vege-butter. and smooth them with a little water. butter. cocoa. 3 oz. potatoes. ¼ oz. add the syrup and lemon juice. keep stirring. 1 gill of milk. Peel. ½ pint of milk. of butter. 1 oz. No. pepper and salt to taste. 1 large tablespoonful of golden syrup. 17. wash. Fry the potatoes in the butter. juice and rind of ¼ lemon. and serve. Wash and core a good-sized apple. and cook them in the water until tender. 1 egg. of tapioca. ½ pint of water. Rub them through a sieve. HOT-POT. wheatmeal. 1 oz. No. and wheatmeal. add seasoning. Pour into a wetted mould.F. and serve. flour. Boil the tapioca until quite tender. Stir the mixture into the boiling milk. ½ pint water. of grated cheese. add butter and seasoning. Then rub the vegetables through a sieve. ½ teacupful tomatoes. 18. turn out when cold. 118 . pepper and salt to taste. and allow to cook 5 minutes. a little butter and seasoning. add the milk. and sprinkle pepper and salt between the vegetables. Cut the butter in little bits. 16.

and bake until set. adding water as it boils away. 1 hardboiled egg. rice. sugar to taste. rub the vegetables through a sieve. a little butter. and bake the pie ½ hour. some paste for a short crust. seasoning and sugar. and some vegebutter. 6 eggs. and cut up the vegetables. of grated cheese. 1 teaspoonful of cornflour. season with pepper and salt. return to the saucepan. and serve. APPLE AND ONION PIE. 2 oz. add the egg. onion. and fry them a golden brown. ripe plums. 1 egg well beaten. return to the saucepan. carrot. add sugar and flavouring. 119 . stew gently with a little water. 1 potato. and serve. add the butter. egg. 19. apples. herbs. quarter the egg. Make the mixture into sausages. pour ½ teacupful of water over them. and cook them in ½ pint of water till tender. or butter. ½ small onion cut up small. season and add the butter. Cut into little pieces and place in a little pie-dish. Peel and cut up the apples and onion. of butter beans soaked overnight in 1 pint of water. SAUSAGES. 1 egg. turn the mixture into a small pie-dish. seasoning to taste. CELERY SOUP. ½ stick celery. No. 1 small finely chopped onion. 2 oz. Cook the rice in the water until quite dry and soft. When all is tender. butter. and place the pieces on the mixture. boil up the soup. boil up.APPLE SOUP. ½ pint of water. celery. 2 oz. mix the egg—well beaten—seasoning. Peel and cut up the apple. ¼ oz. Wash. roll them into a little breadcrumb. carefully with it. BUTTER BEAN SOUP. some paste. cover with a crust. ¼ lb. pepper and salt. Oil the butter and mix it with the breadcrumbs. Spanish onions. macaroni. ½ saltspoonful of herbs. Serve with vegetables and brown sauce. RICE CHEESECAKES. well beaten. Rub the mixture through a sieve. add the butter. ½ pint milk. 1 oz. sugar and flavouring to taste. When nearly tender. 6 oz. ½ oz. Roll in wheatmeal. ½ oz. 20. and form the mixture into small cakes. and cook with the onion in the water till quite tender. 1 large cooking apple. peel. and serve. ½ small onion. a little wheatmeal. ½ lb. season with pepper and salt. 2 oz. and cheese with the rice. Cook all the vegetables until tender. pepper and salt to taste. cover the plums with a short crust. and seasoning. add the butter. thicken the soup with the cornflour. and bake the pie a golden brown. PLUM PIE. pour the custard over the macaroni. butter. 2 oz. a little butter. ½ small onion chopped fine. add sugar. Serve with stewed fruit. return to the saucepan. MACARONI PUDDING. Boil the macaroni in water until tender. and fry them brown in a little vege-butter. a pinch of nutmeg. 1 teacupful of breadcrumbs. seasoning. seasoning and sugar to taste. Rub through a sieve. beat the milk. 1 gill water. No. ROLLED WHEAT PUDDING. Wash the plums and put them in a small pie-dish. butter.

1 oz. rolled wheat, ½ pint milk, 1 tablespoonful of currants and sultanas mixed, sugar to taste. Cook the rolled wheat in the milk for fifteen minutes, then add the fruit, and let simmer another 15 minutes. Pour the mixture into a small pie-dish, and bake in the oven until golden brown.

1 potato, 1 small onion, 1 good handful of sorrel washed and chopped fine, a little butter, pepper and salt, ½ pint water, 1 gill milk. Peel, wash, and cut up the potatoes and onion, boil in the water till tender, and rub through a sieve. Return the mixture to the saucepan, add the milk, sorrel, butter, and seasoning. Simmer gently for 10 minutes, and serve.

SAVOURY BATTER.
No. 21.

FRENCH SOUP.
1 small onion chopped fine, 1 oz. of cheese shredded fine, 1 slice of dry toast, ¾ pint of water, a little milk, pepper and salt to taste. Break up the toast, and set all the ingredients over the fire; cook till the onion is tender, add ½ gill of milk, and serve.

2 oz. fine wheatmeal, 1 gill of milk, 1 egg, 1 teaspoonful finely chopped parsley, ½ small grated onion, ¼ oz. butter, pepper and salt. Make a batter of the meal, egg, and milk, mix in the other ingredients, pour the mixture into a buttered pie-dish, and bake the batter ½ hour.

STEWED FRUIT AND CUSTARD.
Any kind of stewed fruit. Custard: 1 gill of milk, sugar and vanilla to taste, and 1 egg. Heat the milk, beat up the egg, and stir the milk into it gradually; pour the mixture into a small jug, place this in a saucepan of fast-boiling water, keep stirring until the spoon gets coated, which shows that the custard is thickening. Remove the saucepan from the fire immediately, and continue stirring the custard until it is well thickened. Then cool it, placing the jug in cold water. When cold, serve with stewed fruit.

VEGETABLE PIE.
½ lb. potatoes, peeled and cut in pieces, ½ Spanish onion chopped up, 1 tomato, ½ oz. butter, pepper and salt, some paste for crust. Stew the potatoes and onion in a little water; when tender, cut up the tomato and mix it in, season and add the butter; place the vegetables in a small pie-dish, cover with paste, and bake ½ hour or until golden brown.

CHOCOLATE PUDDING.
½ oz. ground rice, ½ pint milk, 1 teaspoonful N.F. cocoa, a little vanilla, sugar to taste, and 1 egg. Boil the rice in the milk for 5 minutes, let it cool a little, mix in the egg, well-beaten, cocoa, sugar, and vanilla. Pour the mixture into a small pie-dish, and bake for 20 to 30 minutes.

No. 23.

GREEN PEA SOUP.
½ teacupful green peas, 1 or 2 finely chopped spring onions, a little butter, pepper and salt, a dessertspoonful of meal, and 1 gill of milk. Cook the green peas and spring onions in ½ pint of water until quite tender. Add the butter and seasoning, thicken the soup with the meal (which should be smoothed with the

No. 22.

SORREL SOUP.

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milk), and boil the soup for a minute or two before serving.

MUSHROOM TARTLETS.
¼ lb. mushrooms, ½ oz. butter, pepper and salt, ½ oz. vermicelli, cooked and cold, a little paste for short crust. Stew the mushrooms in the butter, after having dried them and cut into pieces. When they are cooked mix them well with the vermicelli. Line a couple of patty pans with the paste, and bake the tartlets until golden brown. Serve with vegetables.

butter over night, fry the onion in the butter. Boil the beans in as much water as they absorb until quite tender. Then pass them through a nut-mill or mash them up, and mix with the fried onion, mashed potatoes, herbs, and seasoning; form into little rissoles, roll in breadcrumbs, place them on a buttered tin, place a few bits of butter on the top, and bake in the oven until a nice brown. Serve with vegetables.

RATAFIA CUSTARD.
½ pint hot milk, 1 egg well beaten, 1 oz. ratafia broken up, sugar and flavouring to taste. Mix the ingredients, pour the mixture into a small buttered pie-dish, and bake the custard in a moderate oven until set.

EVE PUDDING.
1 teacupful of breadcrumbs, 1 small apple, peeled, cored, and chopped fine, ½ oz. citron peel chopped fine, 1 oz. sultanas, ½ oz. oiled butter, 1 egg well beaten, the juice and rind of a small half-lemon, sugar to taste, and a few finely chopped almonds. Mix all the ingredients, pour the mixture into a small buttered basin, cover and steam for 1 hour. Serve with sweet sauce.

No. 25.

CLEAR SOUP WITH DROPPED DUMPLINGS.
Make ¾ pint of clear soup, and proceed for dumplings as follows: 1 egg, 1 tablespoonful of milk, 1 teaspoonful of fine wheatmeal. Beat up the egg, add the milk and smooth the meal with it, flavour with nutmeg. Gradually drop the mixture into the boiling soup, let cook for a minute, and serve.

No. 24.

MUSHROOM SOUP.
2 oz. mushrooms cut up small, ½ small onion chopped fine, 1 dessertspoonful of fine wheatmeal, pepper and salt, ½ oz. of butter, a little milk. Stew the mushrooms and onions together in the butter until well cooked, add ½ pint of water, and cook the vegetables for 10 minutes. Add seasoning, and the meal smoothed in a little milk. Let the soup thicken and boil up, and serve with sippets of toast.

SAVOURY SAUSAGES.
½ teacupful of breadcrumbs, 1 wellbeaten egg, ½ teacupful cold lentil purée 1 small finely chopped onion tried brown. Mix the ingredients, adding seasoning. Form into sausages, roll them in a little wheatmeal, and bake them a nice brown in the oven. Serve with vegetables and sauce.

BUTTER BEANS RISSOLES.
2 oz. butter beans, 1 tablespoonful of cold mashed potatoes, ½ small onion chopped fine, a pinch of herbs, ½ oz. of butter, seasoning to taste. Soak the beans in

BAKED CUSTARD.

121

½ pint hot milk, 1 egg, a little sugar and flavouring. Beat the egg, mix it with the milk, sweeten and flavour to taste; pour the custard into a small pie-dish, and bake until set.

pepper and salt to taste, ¼ oz. butter, ¼ pint milk, 1 teaspoonful of cornflour. Boil, peel, and mash the chestnuts, and set them over the fire with the onion, milk, ½ pint of water, and the butter. When it has boiled up, bind the soup with the cornflour, boil up, and serve.

No. 26.

MACARONI SAVOURY.
2 oz. of cold boiled macaroni cut small, ½ oz. grated cheese, 1 gill milk, 1 egg, 1 oz. fine wheatmeal, ½ oz. butter, seasoning to taste. Make a batter with the milk, egg, and meal, mix together with the macaroni, cheese, and the butter, previously oiled, season to taste; turn the mixture into a small pie-dish, and bake until a golden brown.

PARSNIP SOUP.
½ lb. parsnip, ¼ lb. potato, ½ small onion, ¼ oz. butter, pepper and salt, a little milk. Cut up the vegetables, cook them until tender, then rub through a sieve, return the mixture into a saucepan, add butter and seasoning, and as much milk as needed to make up the quantity of soup. Boil up and serve.

APPLE PUDDING.
½ lb. apples, 1 saltspoonful of cinnamon, sugar to taste, and some paste as for a short crust. Peel, core, and out up the apples. Line a pudding basin with paste, fill the basin with the apples, add sugar and cinnamon, cover with paste, and steam the pudding for 1 to 11/2 hours.

GROUND RICE CUTLETS.
2 oz. ground rice, 1 egg, ½ pint milk, a little nutmeg, a pinch of herbs, ½ oz. grated cheese, seasoning, and breadcrumbs. Boil the ground rice in the milk until stiff, add the egg, well beaten, and the other ingredients. Butter a flat tin and sprinkle with breadcrumbs, spread the mixture on the tin, sprinkle well with fine breadcrumbs, scatter bits of butter on the top, and bake until golden brown. Cut into pieces, dish up, and serve with vegetables and tomato sauce.

No. 28.

SEMOLINA SOUP.
½ gill of milk, 1 gill water, ½ oz. semolina, a very small piece of mace, ¼ oz. butter, ½ oz. grated cheese, pepper and salt to taste. Bring the milk and water to the boil with the mace, thicken with the semolina; cook gently for 10 minutes, remove the mace, add cheese, butter, and seasoning, and serve.

FRUIT TART.
Line a couple of patty pans with paste for short crust. Partly bake, then fill with any kind of stewed fruit, and finish baking. Serve hot or cold.

No. 27.

MACARONI CUTLETS.
2 oz. cold boiled macaroni, 1 egg, a pinch of herbs, halt a small grated onion, pepper and salt, breadcrumbs, and butter, or vege-butter. Beat the egg well, and mix

CHESTNUT SOUP.
½ lb. chestnuts, ½ small grated onion,

122

pumpkin. and cook in the milk until they will mash up well. adding seasoning to taste. curry. finely chopped onion. and cover the paste. and bake the tart until the crust is done. juice of ½ a lemon. mix the beet with it. which should have been previously brushed over with white of egg. salt to taste. sugar to taste. Rub them through a sieve. ½ teacupful tinned tomatoes. ¾ lb. butter. let get cold. CURRY RICE SOUP. rub the fruit through a sieve. 30. seasoning to taste. Serve with rusks. 1 gill of milk. sugar to taste. Peel and slice the bananas. BANANA PUDDING. pepper and salt. Meanwhile. PUMPKIN TART. Add sugar and Lemon juice. and fry a nice brown. 3 bananas. add sugar to taste. until the rice is quite tender. smooth the meal with part of the milk. Line a plate with paste. No. rub it through a sieve. return to the saucepan. and serve the fritters with vegetables and brown sauce. let it cook until quite tender. SWEET CORN AND TOMATOES. a little piece of butter. 2 tablespoonfuls of meal. seasoning. 1 egg. BEETROOT FRITTERS. add pepper and salt to taste. fry a golden brown. add the egg. onion. and the lemon juice. drop the batter by spoonfuls into the boiling fat. and seasoning in the milk and water. and as much breadcrumb as needed to keep the mixture together. 29. set it over the fire with 4 pint of water. rice. add the butter. pour the mixture into a small pie-dish. some paste for short crust. with a little water until tender. dip in egg and breadcrumb. ½ stick celery. 1 egg. 1 small beet. Stew together.it with the macaroni cut in small pieces. Shape into cutlets. when soft enough to pulp. 1 oz. butter. Cut the celery into pieces. boil it up for a few minutes before serving. ¼ oz. Cut the beetroot into small dice. a teaspoonful of lemon juice. GOOSEBERRY POOL. 123 . 1 dessertspoonful of meal. Cook the gooseberries in ½ gill of water. 1 pint milk and water (equal parts). and egg. No. add the rest and thicken the soup. Add the herbs. Cook the rice with the onion. and mix the gooseberries with the cream. 1 teacupful of sweet corn. a little Lemon juice. ½ oz. ½ gill milk. Let some butter or oil boil in the frying-pan. stew the pumpkin. well beaten. 1 oz. Serve with vegetables. 1 gill of milk. 6 oz. 1 saltspoonful of curry. and bake in a moderate oven until the custard is set. cut into dice. meal. make a batter with the milk. CELERY SOUP. pepper and salt. 1 tablespoonful of cream. gooseberries. and serve. and serve with baked potatoes.

make into sandwiches in the usual way. Cut in slices 1 or 2 ripe red tomatoes. Pound to a smooth paste and moisten with a little tarragon vinegar. CHOCOLATE SANDWICHES. then turn it out and let it get cold. EGG AND TOMATO SANDWICHES. If desired sweeter add a little sugar to the cream. Pound together the yolks of 8 hard-boiled eggs. pour the gravy from it round the dish. then put any kind of jam between the slices. whip the cream. sift with powdered sugar and serve. sprinkle with fine breadcrumbs seasoned with pepper and salt. CHEESE SANDWICHES. Spread some thin brown bread thickly with cream cheese. melt the butter in a saucepan. make into sandwiches. 124 . pepper and salt. CREAM CHEESE SANDWICHES. Mix the chocolate with the cream and spread the mixture on thin slices of bread. ¼ lb. Put a little bit of butter on each slice. a teaspoonful of curry powder. a little salt.SANDWICHES DEVONSHIRE SANDWICHES. 2 bars of good chocolate. ¼ pint cream. Arrange in a single layer in a baking tin. bake 15 minutes. and let them simmer for 10 minutes. spread each piece with golden syrup and over this with clotted cream. Skin and slice the tomatoes. set the saucepan aside and allow the tomatoes to cool. long. A few drops of lemon juice are an improvement. adding a piece of vanilla ½ in. and a tablespoonful of fine breadcrumbs. 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. Grate the chocolate. butter. after having removed the seeds. CURRY SANDWICHES. 2 eggs. Cut some slices of new bread into squares. tomatoes. Put them on a plate in the oven. a piece of butter the size of an egg. ½ oz. mix them with the tomatoes and stir the mixture well over the fire until it is well set. TOMATOES ON TOAST. like sandwiches. Beat up the eggs. add the tomatoes and pepper and salt to taste. slit the latter and remove it when the cream is whipped firmly. and serve on hot buttered toast. mashing them well with a wooden spoon.

125 .

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