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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

especially when dishes are wanted quickly.55 12.. They enter into a great many savoury and sweet dishes. 12.. mixing with them 1 oz. and steam them until tender. Peel and wash the turnips. and pour a white sauce over them.16 -----. As they are a highly nutritious article of food. Pile the mashed turnips on a flat dish.11 Nitrogen .-----100... TURNIPS (MASHED). EGG COOKERY.. they should not be indulged in too freely.22 71. and best cooked thus for invalids. The chemical composition of hen’s and duck’s eggs are as follows:— Hen’s egg. and few cakes are made without them..12 1.49 Mineral matter 1. They can be prepared in a great variety of ways. 12. Mash them up in a saucepan over the fire.. Eggs are a good food when taken in moderation.00 100. but the white of the egg is pure albumen (or nitrogen) and water. Eggs are most easily digested raw or very lightly boiled.11 15..24 Fat ... 74. of spinach... All the fat of the egg is contained in the yolk.. Duck’s egg.00 ====== ====== Eggs take a long time to digest if hard boiled..butter. and the juice of ½ a lemon to 4 lbs.. Eggs are a boon to cooks. Water . an even tablespoonful of the meal. in fact everything required for building up the organism of the young bird.. Eggs contain both muscle and bone-forming material..... of butter. The best way of lightly boiling an egg is to put it in boiling 64 .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

187

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

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

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

188

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

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

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

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

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

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

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

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

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

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

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

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

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

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2 1665 10.9 1675 18.9 1205 10.0 465 --1815 --1675 9.9 5.0 1635 --1650 CAKES.0 1300 9.1 1625 25.3 1760 1670 1795 BISCUITS.7 1140 9.7 1800 1835 BREAD.5 1695 14.9 1625 21. Chocolate Cocoa Candy Honey Molasses (cane) 12.2 1215 9.0 1180 VARIOUS.8 6. Fruit “ Gingerbread “ Sponge 5. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca 10. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls.1 1225 9.9 1255 9.4 1665 12.7 1515 7.4 2860 2320 1785 1520 1290 191 .9 21. average Water 10.7 1620 24. Cake.6 1655 7.“ Germs “ Gluten “ Self-raising Macaroni “ Spaghetti “ Vermicelli Beans.7 1470 8.9 1275 7. Plain “ Vienna “ Water Rye 6.1 1660 10.3 1160 9.2 1600 13.6 ----2.0 11. Currant “ Hot Cross Corn. All kinds.5 1300 9. Buns.

Barley contains about 7 per cent. an ancient Roman writer. of sugar. from which we get our English word “booze. The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. From this analysis we can judge that barley contains all the constituents of a good food. or “barley eaters. of fat in barley.” because they were fed on this grain whilst training. the liquor made from barley was called Bouzah.5 100. except that they often fought to the death.5 Heat and force formers (carbon)[A] 76. Barley is a good food. This casin is not elastic like the gluten of wheat. and its flesh-forming matter is in the form of casin the same as is found in cheese. The first intoxicant drink made in this country was ale. Barley has been used from very ancient days for making an intoxicating drink. of sugar.” meaning an intoxicating drink. These Hordearii were like our pugilists.0 Water 14.5 per cent.0 Mineral matters 2. so that one cannot make a light bread from barley. In Nubia. and it was made from barley. Barley has been used as a food from time out of mind.INVALID COOKERY BARLEY. the gladiators were called Hordearii.0 [A] There is 2. Hops were not used for beer or ale in those days. According to Pliny. and was the chief food of our peasantry until the beginning of the nineteenth century. In 192 . and 7 per cent. We find frequent mention of it in the Bible. and in old Latin and Greek books. Here is the chemical composition of barley meal:— Flesh formers 7.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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