Vegetarian Recipe Book

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

-----100. Eggs are most easily digested raw or very lightly boiled. Peel and wash the turnips.24 Fat ... They enter into a great many savoury and sweet dishes. Water .55 12. and best cooked thus for invalids. TURNIPS (MASHED).11 15.. in fact everything required for building up the organism of the young bird.12 1. especially when dishes are wanted quickly.. Eggs are a boon to cooks. 12.. The best way of lightly boiling an egg is to put it in boiling 64 . and pour a white sauce over them.butter.. and few cakes are made without them..00 ====== ====== Eggs take a long time to digest if hard boiled... EGG COOKERY.. 12. 74. and the juice of ½ a lemon to 4 lbs. Pile the mashed turnips on a flat dish.16 -----.. they should not be indulged in too freely.. Duck’s egg. They can be prepared in a great variety of ways. but the white of the egg is pure albumen (or nitrogen) and water.11 Nitrogen .. an even tablespoonful of the meal.00 100.. All the fat of the egg is contained in the yolk. Eggs contain both muscle and bone-forming material. Eggs are a good food when taken in moderation. Mash them up in a saucepan over the fire. of butter... As they are a highly nutritious article of food..22 71.49 Mineral matter 1. mixing with them 1 oz. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. and steam them until tender... of spinach..

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

187

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

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

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

188

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

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

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

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

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

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

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

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

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

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

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

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

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

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Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.1 1225 9.9 1625 21.0 1180 VARIOUS.“ Germs “ Gluten “ Self-raising Macaroni “ Spaghetti “ Vermicelli Beans.7 1800 1835 BREAD. average Water 10.5 1695 14.0 11.3 1160 9.9 1275 7. Fruit “ Gingerbread “ Sponge 5.1 1625 25.9 1675 18.5 1300 9.0 465 --1815 --1675 9.9 1205 10.7 1515 7.2 1600 13.9 21.2 1215 9. All kinds.6 ----2.7 1470 8. Cake. Currant “ Hot Cross Corn.0 1300 9. Chocolate Cocoa Candy Honey Molasses (cane) 12.0 1635 --1650 CAKES.4 2860 2320 1785 1520 1290 191 .9 5. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca 10.1 1660 10.4 1665 12.7 1620 24.3 1760 1670 1795 BISCUITS.9 1255 9.7 1140 9. Plain “ Vienna “ Water Rye 6.8 6.6 1655 7.2 1665 10. Buns.

INVALID COOKERY BARLEY. or “barley eaters. of sugar. Barley has been used as a food from time out of mind. We find frequent mention of it in the Bible. and it was made from barley.” because they were fed on this grain whilst training.5 100. Barley is a good food. The first intoxicant drink made in this country was ale. From this analysis we can judge that barley contains all the constituents of a good food. and 7 per cent. the gladiators were called Hordearii. of fat in barley.5 Heat and force formers (carbon)[A] 76.0 Water 14. the liquor made from barley was called Bouzah.0 [A] There is 2. from which we get our English word “booze. and in old Latin and Greek books. except that they often fought to the death.0 Mineral matters 2. Here is the chemical composition of barley meal:— Flesh formers 7.5 per cent. Hops were not used for beer or ale in those days. In Nubia. and its flesh-forming matter is in the form of casin the same as is found in cheese. According to Pliny. These Hordearii were like our pugilists. of sugar.” meaning an intoxicating drink. Barley contains about 7 per cent. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. In 192 . Barley has been used from very ancient days for making an intoxicating drink. This casin is not elastic like the gluten of wheat. and was the chief food of our peasantry until the beginning of the nineteenth century. so that one cannot make a light bread from barley. an ancient Roman writer.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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