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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

adding a chopped up onion. and keep stirring the meal and butter for 1 minute over the fire. Have ready 1 or 2 hard-boiled eggs cut in slices. let it cook for a minute. then strain it through a colander. as enough water will boil out of the spinach to cook it. Put a piece of butter in the saucepan in which the spinach was cooked. when melted.them for 3 hours. until enough water has boiled out of the spinach to prevent it from catching. stirring it a few times to prevent it burning. mix it well with the butter and meal. Baste the onions from time to time with the butter. add pepper and salt to taste. Wash the kail. and a little lemon juice. and let them brown after that. and decorate the spinach with them. Return the spinach to the saucepan. Heat it gently at first. SPINACH. add pepper and salt to taste. boil it for 1-1/2 to 2 hours in a small quantity of water. and brown it very slightly. Let the spinach heat well through before serving. Drain it when soft and chop it fine like spinach. 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. and cut away the coarse stalks. SCOTCH OR CURLY KAIL. Keep them covered for 2 hours. Then add some of the drained-off kail wafer and stir it smooth with the browned flour. Let the spinach cook 20 minutes. stir into it a spoonful of Allinson fine wheatmeal. Return the chopped Scotch kail to the saucepan. Wash the spinach thoroughly. Use 1 oz. and stir into it 1 tablespoonful of Allinson fine wheatmeal. and serve. melt it. pressing the water out with a wooden spoon or plate. Scotch kail is best after there has been frost on it. of 63 . and add as much of the strained-off water as is necessary to moisten it.

Eggs contain both muscle and bone-forming material. As they are a highly nutritious article of food.. they should not be indulged in too freely. of spinach. 12..11 Nitrogen . They enter into a great many savoury and sweet dishes. Eggs are most easily digested raw or very lightly boiled.55 12.... Mash them up in a saucepan over the fire..49 Mineral matter 1. Eggs are a boon to cooks. 12. 74... and steam them until tender. in fact everything required for building up the organism of the young bird.24 Fat . Eggs are a good food when taken in moderation.. Pile the mashed turnips on a flat dish.. The best way of lightly boiling an egg is to put it in boiling 64 .. an even tablespoonful of the meal. and few cakes are made without them. Peel and wash the turnips.12 1.. They can be prepared in a great variety of ways.. but the white of the egg is pure albumen (or nitrogen) and water.. and the juice of ½ a lemon to 4 lbs.22 71. and best cooked thus for invalids. mixing with them 1 oz.. Duck’s egg...11 15. TURNIPS (MASHED)..00 100.butter.16 -----.00 ====== ====== Eggs take a long time to digest if hard boiled. All the fat of the egg is contained in the yolk. and pour a white sauce over them.. of butter.. Water . The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. EGG COOKERY.-----100. especially when dishes are wanted quickly.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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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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0 11. Currant “ Hot Cross Corn. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca 10.7 1620 24.7 1140 9.1 1660 10.4 2860 2320 1785 1520 1290 191 .4 1665 12.2 1665 10.1 1625 25.6 ----2.5 1695 14. Cake.5 1300 9.9 1275 7.1 1225 9. Chocolate Cocoa Candy Honey Molasses (cane) 12.2 1215 9. average Water 10. All kinds. Plain “ Vienna “ Water Rye 6.9 1625 21.7 1470 8.3 1160 9.9 1255 9.0 1180 VARIOUS.9 1205 10.6 1655 7. Fruit “ Gingerbread “ Sponge 5.0 1300 9.0 465 --1815 --1675 9.7 1515 7.8 6.“ Germs “ Gluten “ Self-raising Macaroni “ Spaghetti “ Vermicelli Beans.9 21.2 1600 13.9 5.7 1800 1835 BREAD.9 1675 18. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls. Buns.3 1760 1670 1795 BISCUITS.0 1635 --1650 CAKES.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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