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
2

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

3

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

4

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

39

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.

40

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.

41

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.

42

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

134

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.

135

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.

136

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;

137

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

174

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

175

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,

176

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.

177

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

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

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

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

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

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

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

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

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

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

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

187

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

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

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

188

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

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

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

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

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

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

189

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

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

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

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

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

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

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

190

0 11. Indian Cheap Bread Gluten Home-made Bread White Bread Whole-wheat Bread Rolls. Buns. All kinds.9 1205 10.2 1665 10.3 1760 1670 1795 BISCUITS.“ Germs “ Gluten “ Self-raising Macaroni “ Spaghetti “ Vermicelli Beans.8 6.9 21.2 1215 9.0 1180 VARIOUS.7 1620 24.2 1600 13.9 5.0 1635 --1650 CAKES.9 1675 18.7 1140 9. Cake.9 1275 7.9 1255 9. Currant “ Hot Cross Corn.0 1300 9.1 1660 10.3 1160 9. Chocolate Cocoa Candy Honey Molasses (cane) 12.6 ----2. small White “ Lima or Butter Lentils Peas (dried) “ (green) Arrowroot Corn-starch Sago Tapioca 10.7 1470 8.1 1225 9.7 1515 7.5 1695 14. average Water 10.0 465 --1815 --1675 9.4 2860 2320 1785 1520 1290 191 . Plain “ Vienna “ Water Rye 6.7 1800 1835 BREAD.9 1625 21.1 1625 25.4 1665 12.6 1655 7. Fruit “ Gingerbread “ Sponge 5.5 1300 9.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Sign up to vote on this title
UsefulNot useful