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Title: The Allinson Vegetarian Cookery Book
Author: Allinson, Thomas R.
Language: English
As this book started as an ASCII text book there are no pictures available.
Copyright Status: Not copyrighted in the United States. If you live elsewhere check the laws of your country before downloading this ebook. See comments about copyright issues at end of book.

*** Start of this Doctrine Publishing Corporation Digital Book "The Allinson Vegetarian Cookery Book" ***

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BOOK***


DR. ALLINSON'S COOKERY BOOK

Comprising many valuable Vegetarian Recipes

T. R. ALLINSON

1915



[Illustration: T.R. Allinson Ex. L.R.C.P. Edin.]



INDEX

A Dish of Snow
Allinson's Custard
Almond Cheesecakes
Almond, Chocolate, Pudding
Almond Custard
Almond Pudding (1)
Almond Pudding (2)
Almond Rice Pudding
A Month's Menu for One Person
Analysis
Apple Cookery--
  Apple Cake
  Apple Charlotte
  Apple Dumplings
  Apple Fool
  Apple Fritters
  Apple Jelly
  Apple Pancakes
  Apple Pudding
  Apple Pudding (Nottingham)
  Apple Sago
  Apple Sauce
  Apple Tart (open)
  Apples, Buttered
  Apples, Drying
  Apples (Rice)
  Eve Pudding
Apple & Barley (Pearl) Pudding
Apple Charlotte
Apple Custard, Baked
Apple Sauce
Apple Soufflé
Apple & Orange Compôte
Apricot Cream
Apricot Sauce
Apricot Pudding
Artichoke Salad
Artichoke Soup
Artichokes à la Parmesan
Artichokes à la Sauce Blanche
Artichokes aux Tomato
Asparagus, Boiled
A Week's Menu

Baked Apple Custard
Baked Custard
Baked Custard Pudding
Banana, Wholemeal Pudding
Barley (Pearl) and Apple Pudding
Barley Soup
Batter, Celery
Batter, Jam Pudding
Batter, Potato
Batter, Pudding
Batter, Sweet
Batter, Vegetable
Bean, French, Omelet
Bean Pie
Beans, Butter, with Parsley Sauce
Belgian Pudding
Bird's Nest Pudding
Biscuits--
  Butter
  Chocolate
  Cocoanut
Blackberry Cream
Blancmange
Blancmanges
Blancmange, Chocolate
Blancmange, Eggs
Blancmange, Lemon
Blancmange--
  Orange Mould (1)
  Orange Mould (2)
Blancmange, Semolina
Blancmange, Tartlets
Boiled Onion Sauce
Bread and Cakes--
  Barley Bannocks
  Buns
  Bun Loaf
  Buns, Plain
  Chocolate (1)
  Chocolate (2)
  Chocolate Macaroons
  Cocoanut Biscuits
  Cocoanut Drops
  Crackers
  Cinnamon Madeira Cake
  Doughnuts
  Dyspeptics'
  Oatmeal Bannocks
  Sally Luns
  Unfermented
  Victoria Sandwiches
  Wholemeal Gems
  Wholemeal Rock Cakes
Bread and Cheese Savoury
Bread and Jam Pudding
Bread Pudding (steamed)
Bread Puddings, substantial
Bread Soufflé
Bread Soup
Bread, Wheat & Rice
Bread, Wholemeal Fermented
Brown Curry Sauce
Brown Gravy
Brown Gravy Sauce
Brown Sauce (1)
Brown Sauce (2)
Brown Sauce & Stuffed Spanish Onions
Brunak
Butter Beans with Parsley Sauce
Butter Biscuits
Buttered Apples
Buttermilk Cake
Buckingham Pudding
Bun Pudding

Cabbage
Cabbage and Eggs
Cabbage Soup
Cabbage Soup (French)
Cabinet Pudding (1)
Cabinet Pudding (2)
Cabinet Pudding (3)
Cake, Lunch
Cakes--
  Apple (German)
  Cocoanut Rock
  Cornflower
  Crisp Oatmeal
  Ginger Sponge
  Lemon
  Light
  Madeira
  Orange
  Plain
  Potato
  Potato Flour
  Queen's Sponge
  Rice (1)
  Rice (2)
  Rock Seed
  Seed (1)
  Seed (2)
  Seed (3)
  Seed (4)
  Seed (5)
  Seed (6)
  Sly
  Sponge (1)
  Sponge (2)
  Sponge, Roly-poly
  Tipsy
  Wholemeal
  Wholemeal Rock
Canadian Pudding
Caper Sauce
Caper Soup
Caramel Custard
Caramel Cup Custard
Carrot Pudding
Carrot Soup (1)
Carrot Soup (2)
Carrots and Potatoes
Carrots and Rice
Carrots with Parsley Sauce
Cauliflower au Gratin
Cauliflower and Potato Pie
Cauliflower Pie
Cauliflower Salad
Cauliflower Soup
Cauliflower with White Sauce
Celery à la Parmesan
Celery Batter
Celery Clear Soup
Celery Croquettes
Celery, Italian
Celery, Steamed, with White Cheese Sauce
Celery, Stewed, with White Sauce
Charlotte, Apple
Cheese & Bread Savoury
Cheese and Eggs
Cheese & Egg Fondu
Cheese and Spanish Onions
Cheesecakes, Almond
Cheesecakes, Potato
Cheese, Cream, Sandwiches
Cheese, Macaroni
Cheese Omelet
Cheese, Potato
Cheese Salad
Cheese Sandwiches
Cheese Soufflé
Chestnut Pie
Chestnuts, Vanilla
Chocolate Almond Pudding
Chocolate Blancmange
Chocolate Biscuits
Chocolate Cake (1)
Chocolate Cake (2)
Chocolate Cream
Chocolate Cream (French)
Chocolate Cream, Whipped
Chocolate Macaroons
Cinnamon Madeira Cakes
Chocolate Mould
Chocolate Pudding
Chocolate Pudding, Steamed
Chocolate Sandwiches
Chocolate Sauce
Chocolate Soufflé
Chocolate Trifle
Chocolate Tarts
Christmas Pudding (1)
Christmas Pudding (2)
Christmas Pudding (3)
Christmas Pudding (4)
Clear Celery Soup
Clear Soup
Clear Soup, with Dumplings
Cocoa Pudding
Cocoanut Biscuits
Cocoanut Drops
Cocoanut Pudding (1)
Cocoanut Pudding (2)
Cocoanut Rock Cakes
Cocoanut Soup
Colcanon
College Pudding
Compôte of Oranges and Apples
Corn Pudding
Corn Soup
Corn, Sweet, Fritters
Cornflower Cake
Crackers
Cream--
  Apricot
  Blackberry
  Cheese Sandwiches
  Chocolate
  Chocolate (French)
  Chocolate, Whipped
  Egg
  Lemon
  Lemon Tarts
  Macaroon
  Macaroni
  Orange
  Raspberry
  Russian
  Strawberry
  Swiss
  Vanilla, and Stewed Pears
  Whipped
Crisp Oatmeal Cakes
Croquettes, Potato
Croquettes, Celery
Crusts for Mince Pies
Cucumber Salad
Cup Custard
Currant (Black), Tea
Currant Sauce, Red and White
Curry Balls
Curry Sandwiches
Curry Sauce (1)
Curry Sauce (2)
Curry Sauce, Brown
Curry Savoury
Curried Eggs
Curried Lentils & Rice
Curried Potatoes
Curried Rice
Curried Rice & Lentils
Curried Rice and Tomatoes
Custards--
  And Fruit Puddings
  Allinson's
  Almond
  Baked
  Baked Apple
  Caramel
  Caramel Cup
  Cup
  Frumenty
  Gooseberry
  Gooseberry Fool
  In Pastry
  Macaroni
  Macaroon
  Orange
  Pastry
  Pudding
  Pudding, Baked
  Pudding without Eggs
  Raspberry
  Strawberry
  Savoury (1)
  Savoury (2)
Cutlets, Mushroom

Devonshire Sandwiches
Doughnuts
Dried Apples
Dumplings, Apple
Dumplings, Spinach
Dumplings, Sponge
Dyspeptics' Bread

Egg Cookery--
  Apple Soufflé
  Cheese Soufflé
  Chocolate Soufflé
  Curried Eggs
  Egg and Cheese
  Egg & Cheese Fondu
  Egg and Tomato Sandwiches
  Egg and Tomato Sauce
  Egg Salad and Mayonnaise
  Egg Salmagundi with Jam
  Egg Savoury
  Eggs à la Bonne Femme
  Eggs à la Duchesse
  Eggs au Gratin
  Eggs and Cabbage
  Eggs and Mushrooms
  Eggs, Poached
  Eggs, Scalloped
  Eggs, Scotch
  Eggs, Stuffed
  Eggs, Sweet Creamed
  Eggs, Swiss
  Eggs, Tarragon
  Eggs, Tomato
  Eggs, Water
  Forcemeat Eggs
  French Eggs
  Mushroom Soufflé
  Potato Soufflé
  Ratafia Soufflé
  Rice Soufflé
  Savory Creamed Eggs
  Savory Soufflé
  Spinach Tortilla
  Stirred Eggs on Toast
  Sweet Creamed Eggs
  Tomato Soufflé
Egg and Tomato Sandwiches
Egg Blancmange
Egg Caper Sauce
Egg Cream
Egg Mayonnaise
Egg Sauce
Egg Sauce with Saffron
Empress Puddings
Eve Pudding

Favourite Pie
Feather Pudding
Flour Lentil Pudding
Flour Potato Cakes
Forcemeat Balls
Forcemeat Eggs
French Bean Omelet
French Eggs
French Omelet with Cheese
French Sauce
Fried Onion Sauce
Fritters, Apple
Fritters, Rice
Fritters, Savoury (1)
Fritters, Savoury (2)
Fritters, Sweet Corn
Fruit and Custard Pudding
Fruit, Stewed, Pudding
Frumenty

Gardener Omelet
Giant Sago Pudding
Ginger Sponge Cake
Golden Syrup Puddings
Gooseberry Custard
Gooseberry Fool
Gooseberry Soufflé
Greengage Soufflé
Green Pea and Rice Soup
Green Vegetables
Ground Rice Pancakes
Ground Rice Pudding
Gruel
Gruel Barley

Haggis
Haricot Soup
Hasty Meal Pudding (1)
Hasty Meal Pudding (2)
Herb Omelet
Herb Pie
Herb Sauce
Horseradish Sauce
Hot-Pot

Index to Advertisements--
  Brunak
  Dr. Allinson's--
    Biscuits
    Blancmange Powder
    Books on Health
    Breakfast Oats
    Crushed Wheat
    Custard Powder
    Fine Ground Wheatmeal
    Finest Nut Oil
    Food for Babies
    Food "Power"
    Hair Restorer
    Hair Tonic
    Natural Food Cocoa
    Natural Food Chocolate
    Prepared Barley
    Salad Oil
    Simple Ointment
    Specialities
    Tar Soap
    Vege-Butter
    Wholemeal
    Wholemeal Lunch Biscuits
    Wholemeal Rusks
Ice, Tapioca
Icing for Cakes
Improved Milk Puddings
Invalid Cookery--
  Barley for Babies
  Barley for Invalids and Adults
  Barley Gruel
  Barley Jelly
  Barley Porridge
  Barley Puddings
  Barley Water
  Black Currant Tea
  Bran Tea
  Cocoa
  Lemon Water
  Oatmeal Porridge
  Oatmeal Water
  Rice Pudding
  Italian Macaroni

Jam & Bread Pudding
Jam Batter Pudding
Jellies, Apple
Jellies, Barley
Jumbles

Kentish Pudding Pie

Leek Pie
Leek Soup (1)
Leek Soup (2)
Leeks
Lemon Blancmange
Lemon Cakes
Lemon Cream
Lemon Cream Tarts
Lemon Pudding
Lemon Tart
Lemon Trifle
Lentil Flour Pudding
Lentil Omelet
Lentil Pie
Lentil Rissoles
Lentil Soup
Lentil Turnovers
Lentils and Rice
Lentils, Curried, & Rice
Lentils, Potted, for Sandwiches
Light Cakes
London Pudding
Lunch Cake

Macaroni Cheese
Macaroni Cream
Macaroni Custard
Macaroni, Italian
Macaroni Omelet
Macaroni Pancakes
Macaroni Pudding (1)
Macaroni Pudding (2)
Macaroni Savoury
Macaroni Stew
Macaroon
Macaroon Cream
Macaroon Custard
Macaroon, Chocolate
Madeira Cake
Malvern Pudding
Marlborough Pie
Marlborough Pudding
Marmalade (Orange) Pudding
Mayonnaise Egg
Mayonnaise Sauce
Melon Pudding
Milk Froth Sauce
Milk Pudding
Milk Puddings, Improved
Milk Soup
Milk Soup for Children
Mincemeat (1)
Mincemeat (2)
Mincemeat Pancakes
Minestra
Mint Sauce
Mushroom Cutlets
Mushroom and Eggs
Mushroom and Potato Stew
Mushroom Pie
Mushroom Savoury
Mushroom Soufflé
Mushroom Tart and Gravy
Mushroom Tartlets
Mushroom Turnover
Mushrooms, Stewed
Mustard Sauce

Natural Food for Babies
Natural Food for Invalids and Adults
Newcastle Pudding
Nursery Pudding

Oatmeal Bannocks
Oatmeal Cakes (Crisp)
Oatmeal Finger Rolls
Oatmeal Pancakes
Oatmeal Pie Crust
Oatmeal Pudding
Oatmeal Soup
Olive Sauce
Omelet, French Bean
Omelet (French) with Cheese
Omelet, Gardener's
Omelet, Herbs
Omelet, Lentil
Omelet, Macaroni
Omelet, Onion
Omelet, Savoury
Omelet Soufflé (1)
Omelet Soufflé (2)
Omelet Soufflé (Sweet)
Omelet, Sweet (1)
Omelet, Sweet (2)
Omelet, Sweet (3)
Omelet, Tomato (1)
Omelet, Tomato (2)
Omelet, Trappist
Omelets, Cheese
Onion and Rice Soup
Onion Omelet
Onion Pie & Tomato
Onion Salad
Onion Sauce
Onion Soup (French)
Onion Tart
Onion Tortilla
Onion Turnover
Onion (Boiled) Sauce
Onion (Fried) Sauce
Onions (Braised)
Onions and Queen's Apple Pie
Onions and Rice
Onions (Spanish) Baked
Onions (Spanish) and Cheese
Onions (Spanish) Stewed
Orange Cakes
Orange & Apple Compôte
Orange Cream
Orange Custard
Orange Flower Puff
Orange Flower Sauce
Orange Froth Sauce
Orange Marmalade Pudding
Orange Mould
Orange Mould Blancmange (1)
Orange Mould Blancmange (2)
Orange Pudding
Orange Sauce
Orange Syrup
Oxford Pudding

Pancake Pudding
Pancakes
Pancakes, Apple
Pancakes, Ground Rice
Pancakes, Macaroni
Pancakes, Mincemeat
Pancakes, Oatmeal
Pancakes with Currants
Paradise Pudding
Parsley Sauce
Parsnip Soup
Pea Soup
Pears (Stewed) and Vanilla Cream
Pease Brose
Pickled Walnut Savoury
Pie, Chestnut
Piecrusts
Pie, Tomato
Pie--
  Bean
  Cauliflower
  Cauliflower and Potato
  Favourite
  Herb
  Kentish Pudding
  Leek
  Lentil
  Marlborough
  Mushroom
  Onions and Queen's Apple
  Potato
  Potato and Cauliflower
  Potato and Tomato
  Queen's Apple and Onion
  Queen's Onion
  Queen's Tomato
  Savoury
  Tomato and Potato
  Vegetable (1)
  Vegetable (2)
Pies
Plain Cake
Plum Pudding
Poached Eggs
Poor Epicure's Pudding
Poppy-Seed Pudding
Porridge
Porridge, Barley
Porridge, Oatmeal
Portuguese Rice
Portuguese Soup
Potato Cookery--
  Potato à la Duchesse
  Potato, Bird's Nest
  Potato Cakes
  Potato Cheese
  Potato Cheesecakes
  Potato Croquettes
  Potato Pudding
  Potato Puff
  Potato Rolls, Baked
  Potato Rolls, Spanish
  Potato Salad (1)
  Potato Salad (2)
  Potato Salad, Mashed
  Potato Sausages
  Potato Savoury
  Potato Snow
  Potato Surprise
  Potato with Cheese
  Potatoes and Carrots
  Potatoes, Browned
  Potatoes, Curried
  Potatoes, Mashed
  Potatoes, Mashed (Another way)
  Potatoes (Milk)
  Potatoes (Milk) with Capers
  Potatoes, Scalloped
  Potatoes, Stuffed (1)
  Potatoes, Stuffed (2)
  Potatoes, Stuffed (3)
  Potatoes, Stuffed (4)
  Potatoes, Toasted
Potato, Batter
Potato and Cauliflower Pie
Potato and Tomato Pie
Potato Flour Cakes
Potato Pie
Potato Salad (1)
Potato Salad (2)
Potato Soufflé
Potato Soup
Potatoes and Mushroom Stew
Prune Pudding
Prune Pudding
Pudding--
  Almond (1)
  Almond (2)
  Belgian
  Bird's Nest
  Bread and Jam
  Canadian
  Carrot
  Chocolate Almond
  Cocoanut
  College
  Corn
  Fruit and Custard
  Giant Sago
  Golden Syrup
  Hasty Meal (1)
  Hasty Meal (2)
  Lentil Flour
  London
  Macaroni
  Malvern
  Marlborough
  Melon
  Milk
  Newcastle
  Nursery
  Oatmeal
  Orange
  Orange Marmalade
  Oxford
  Pancake
  Potato
  Prune
  Semolina
  Simple
  Simple Fruit
  Spanish
  Stewed Fruit
  Tapioca
  Winifred
Puddings--
  Almond Rice
  Apple
  Apple Charlotte
  Apple (Nottingham)
  Apricot
  Baked Custard
  Baked Jam
  Barley
  Barley (Pearl) and Apple
  Batter
  Bread (Steamed)
  Bread (Substantial)
  Buckingham
  Bun
  Cabinet (1)
  Cabinet (2)
  Cabinet (3)
  Chocolate
  Chocolate Mould
  Chocolate (Steamed)
  Christmas
  Cocoa
  Custard
  Empress
  Eve
  Feather
  For Babies
  Golden Syrup
  Ground Rice
  Kentish Pie
  Lemon
  Milk, Improved
  Orange Mould
  Paradise
  Plum
  Poor Epicure's
  Poppy-Seed
  Prune
  Rice
  Rice (French)
  Rolled Wheat
  Rusk
  Simple Soufflé
  Sponge Dumplings
  Stuffed Sweet Rolls
  Vanilla Chestnuts
  Wholemeal Banana
  Yorkshire
Puffs, Potato

Queen's Apple and Onion Pie
Queen's Onion Pie
Queen's Sponge Cakes
Queen's Tomato Pie

Raspberry Cream
Raspberry Custard
Raspberry Froth
Raspberry Froth Sauce
Ratafia Sauce
Ratafia Soufflé
Rice and Carrots
Rice and Green Pea Soup
Rice and Lentils
Rice & Lentils, Curried
Rice and Onions
Rice and Onion Soup
Rice and Wheat Bread
Rice Cakes (1)
Rice Cakes (2)
Rice, Curried
Rice Fritters
Rice, How to Cook
Rice (Ground) Pancakes
Rice (Ground) Pudding
Rice (Italian) Savoury
Rice (Portuguese)
Rice Pudding (French)
Rice Savoury Croquettes
Rice Soufflé
Rice Soup
Rice (Spanish)
Rissoles, Lentil
Rock Seed Cakes
Rolled Wheat Pudding
Rolls, Oatmeal Finger
Rolls, Stuffed Sweet
Rolls, Unfermented Finger
Rose Sauce
Rusk Pudding
Russian Cream

Saffron with Egg Sauce
Sago (Giant) Pudding
Salads--
  Artichoke
  Cauliflower
  Cheese
  Cucumber
  Egg and Mayonnaise
  Egg Mayonnaise
  Onion
  Potato (1)
  Potato (2)
  Potato (1)
  Potato (2)
  Potato, Mashed
  Spanish
  Winter
Sally Luns
Sandwiches--
  Cheese
  Chocolate
  Cream Cheese
  Curry
  Devonshire
  Egg and Tomato
  Potted Lentil
  Tomato and Egg
  Tomatoes on Toast
  Victoria
Sauces--
  Apple
  Apricot
  Boiled Onion
  Brown (1)
  Brown (2)
  Brown Curry
  Brown Gravy
  Brown and Stuffed Spanish Onion
  Caper
  Chocolate
  Currant (Red and White)
  Curry (1)
  Curry (2)
  Egg
  Egg Caper
  Egg with Saffron
  French
  Herb
  Horseradish
  Mayonnaise
  Milk Froth
  Mint
  Mustard
  Olive
  Onion
  Onions, Fried
  Orange
  Orange Flower
  Orange Froth
  Parsley
  Raspberry Froth
  Ratafia
  Rose
  Savoury
  Sorrel
  Spice
  Tartare
  Tomato (1)
  Tomato (2)
  Wheatmeal
  White (1)
  White (2)
  White Savoury
  White, and Spanish Onions
Sausages, Potato
Savouries--
  Artichokes and Tomatoes
  Bean Pie
  Bread and Cheese
  Butter Beans and Parsley Sauce
  Carrots and Rice
  Cauliflower Pie
  Cauliflower and Potato Pie
  Celery à la Parmesan
  Celery Croquettes
  Cheese and Bread
  Chestnut Pie
  Colcanon
  Corn Pudding
  Curry
  Curry Balls
  Favourite Pie
  Forcemeat Balls
  Fritters, Savoury (1)
  Fritters, Savoury (2)
  Haggis
  Hot-Pot
  Lentil (Curried) and Rice
  Lentil Rissoles
  Lentil Turnover
  Lentils, Potted, for Sandwiches
  Minestra
  Mushroom
  Mushroom Cutlets
  Mushroom Tart and Gravy
  Mushroom Tartlet
  Mushroom Turnover
  Nutroast
  Oatmeal Piecrust
  Onion Tart
  Onion Turnover
  Potato Pie
  Potato and Mushroom Stew
  Potato and Tomato Pie
  Queen's Apple and Onion Pie
  Queen's Onion Pie
  Queen's Tomato Pie
  Savoury, Custard (1)
  Savoury, Custard (2)
  Savoury Pie
  Savoury, Pickled Walnut
  Savoury Tartlets
  Spaghetti aux Tomato
  Spanish Onion, and Cheese
  Spanish Onions (Stewed)
  Spanish Onions and White Sauce
  Spanish Stew
  Spinach Dumplings
  Stewed Mushrooms
  Stuffed Spanish Onions and Brown Sauce
  Sweet Corn Fritters
  Tomato and Onion Pie
  Tomato Pie
  Tomato à la Parmesan
  Tomato Tortilla
  Tomatoes au Gratin
  Vegetable Balls
  Vegetable Mould
  Vegetable Pie (1)
  Vegetable Pie (2)
  Vegetable Stew
  Yorkshire Pudding
Savoury Creamed Eggs
Savoury Dishes made with Batter
Savoury Egg
Savoury Macaroni
Savoury Omelet
Savoury Potatoes
Savoury Rice (Italian)
Savoury Rice Croquettes
Savoury Sauce
Savoury Soufflé
Savoury White Sauce
Scalloped Eggs
Scotch, or Curly Kale
Scotch Eggs
Seed Cake (1)
Seed Cake (2)
Seed Cake (3)
Seed Cake (4)
Seed Cake (5)
Seed Cake (6)
Seed Cakes, Rock
Semolina Blancmange
Simple Fruit Pudding
Simple Pudding
Simple Soufflé
Sly Cakes
Snowballs
Sorrel Sauce
Sorrel Soup (1)
Sorrel Soup (2)
Sorrel Soup (French) (3)
Soufflé, Apple
Soufflé, Bread
Soufflé, Cheese
Soufflé, Chocolate
Soufflé, Gooseberry
Soufflé, Greengage
Soufflé, Mushroom
Soufflé, Omelet
Soufflé, Omelet (1)
Soufflé, Omelet (2)
Soufflé, Potatoes
Soufflé, Ratafia
Soufflé, Rice
Soufflé, Savoury
Soufflé, Simple
Soufflé, Sweet Omelet
Soufflé, Tomato

Soups--
  Artichoke
  Barley
  Bread
  Cabbage
  Cabbage (French)
  Caper
  Carrot (1)
  Carrot (2)
  Cauliflower
  Clear
  Clear Celery
  Clear, with Dumplings
  Cocoanut
  Corn
  Haricot
  Leek (1)
  Leek (2)
  Lentil
  Milk
  Milk, for Children
  Oatmeal
  Onion and Rice
  Onion (French)
  Parsnip
  Pea
  Portuguese
  Potato
  Rice
  Rice and Green Pea
  Sorrel (1)
  Sorrel (2)
  Sorrel (French) (3)
  Spanish
  Spinach
  Spring
  St. Andrew's
  Summer
  Tapioca and Tomato
  Tomato (1)
  Tomato (2)
  Tomato and Tapioca
  Vegetable
  Vegetable Marrow
  White
  Wholemeal
Spaghetti aux Tomato
Spanish Onion and Cheese
Spanish Onions and White Sauce
Spanish Onions, Stuffed, and Brown Sauce
Spanish Onions, Stewed
Spanish Pudding
Spanish Rice
Spanish Salad
Spanish Stew
Spice Sauce
Spinach
Spinach Dumplings
Spinach Soup
Spinach Tortilla
Sponge Cake, Queen's
Sponge Cake (1)
Sponge Cake (2)
Sponge Cakes, Ginger
Sponge Cake, Roly-poly
Sponge Dumplings
Sponge Mould
Spring Soup
Stewed Fruit Pudding
Stewed Mushrooms
Stewed Pears and Vanilla Cream
Stewed Spanish Onions
Stews--
  Macaroni
  Mushroom & Potato
  Potato & Mushroom
  Spanish
  Vegetable
Stirred Eggs on Toast
Strawberry Cream
Strawberry Custard
Stuffed Eggs
Stuffed Potatoes (1)
Stuffed Potatoes (2)
Stuffed Potatoes (3)
Stuffed Potatoes (4)
Stuffed Spanish Onions and Brown Sauce
Stuffed Sweet Rolls
Substantial Bread Puddings
Summer Salads
Summer Soup
Sweet Batter
Sweet Corn Fritters
Sweet Creamed Eggs
Sweet Omelet (1)
Sweet Omelet (2)
Sweet Omelet (3)
Swiss Cream
Swiss Eggs
Syrup, Orange

Tarts--
  Apple (Open)
  Blancmange Tartlets
  Cheesecakes, Almond
  Chocolate
  Lemon
  Lemon Cream
  Onion
  Treacle
Tartlets, Mushroom
Tartlets, Savoury
Tapioca & Tomato Soup
Tapioca Ice
Tapioca Pudding
Tarragon Egg
Tartare Sauce
Tea, Black Currant
Tea, Bran
Tipsy Cake
Toasted Potatoes
Tomato aux Artichokes
Tomato and Egg Sandwiches
Tomato and Egg Sandwiches
Tomato & Onion Pie
Tomato & Potato Pie
Tomato and Tapioca Soup
Tomato Eggs
Tomato Omelet (1)
Tomato Omelet (2)
Tomato Pie
Tomato Sauce (1)
Tomato Sauce (2)
Tomato Sauce and Egg
Tomato Soufflé
Tomato Soup (1)
Tomato Soup (2)
Tomato Tortilla
Tomatoes á la Parmesan
Tomatoes and Curried Rice
Tomatoes au Gratin
Tomatoes, Spaghetti, aux
Tomatoes on Toast
Treacle Tart
Trifle, Chocolate
Trifle, Lemon
Turnips, Mashed
Turnover, Onion
Turnovers, Lentil
Turnovers, Mushroom

Unfermented Bread
Unfermented Finger Rolls

Vegetable Balls
Vegetable Batter
Vegetable Marrow Soup
Vegetable Mould
Vegetable Pie (1)
Vegetable Pie (2)
Vegetable Soup
Vegetable Stew
Vegetables--
  Artichokes à la Parmesan
  Artichokes à la Sauce Blanche
  Asparagus, Boiled
  Cabbage
  Carrots with Parsley Sauce
  Cauliflower with White Sauce
  Celery (Italian)
  Celery, Steamed, with White Cheese Sauce
  Celery, Stewed, with White Sauce
  Green
  Leeks
  Mushrooms, Stewed
  Onions, Braised
  Onion Tortilla
  Onions (Spanish) baked
  Scotch, or Curly Kale
  Spinach
  Turnips, Mashed
Vanilla Chestnuts
Vanilla Cream and Stewed Pears
Victoria Sandwiches

Walnuts (Pickled), Savoury
Water, Barley
Water Eggs
Water, Oatmeal
Wheatmeal Sauce
Whipped Cream
White Sauce & Spanish Onions
White Sauce, Savoury
White Sauce (1)
White Sauce (2)
White Soup
Wholemeal Banana Pudding
Wholemeal Bread (Fermented)
Wholemeal Cake
Wholemeal Cookery
Wholemeal Gems
Wholemeal Rock Cakes
Wholemeal Soup
Wholesome Cookery--
  Breakfasts
  Dinners
  Drinks
  Evening Meals
  Midday Meals
  Suppers
Winifred Pudding
Winter Salads

Yorkshire Pudding



INTRODUCTION


This book is written with the object of laying before the public a
cookery book which will be useful not only to vegetarians, but also to
flesh eaters, who are often at a loss for recipes for non-flesh
dishes. Nowadays most people admit that "too much meat is eaten"; but
when the housewife tries to put before her family or friends a meal in
which meat is to be conspicuous by its absence, she is often at a loss
how to set about it.

Vegetarians also frequently stay with non-vegetarian friends, or lodge
with others who do not understand how to provide for them. For such
this book will especially prove useful, for in it will be found a set
of thirty menus, one for each day in a month, giving suitable recipes
with quantities for one person only. Throughout this book it will be
found that the use of wholemeal has been introduced in the place of
white flour. Those persons who do not care to follow the hygienic
principle in its entirety can easily substitute white flour if
preferred. The recipes have been written bearing in mind the necessity
for a wholesome diet; and they will be found to be less rich than
those in most of the cookery books published. Should any one wish to
make the dishes richer, it can easily be done by an addition of
butter, eggs, or cream.

Let me draw the attention of vegetarians to the use of soaked sago in
many dishes. This is a farinaceous food which should be used much more
largely in vegetarian cookery than it is. Thoroughly soaked sago
should be used in all dishes, savouries or sweets, in which a
substitute for suet is required to lighten the mixture; that is, in
boiled savouries or sweets which are largely made of wholemeal, as,
for instance, in vegetable haggis, roly-poly pudding, and all fruit or
vegetable puddings which are boiled in a paste. When soaked sago is
used (taking a teacupful of dry sago to two breakfastcupfuls of meal)
a light paste will be obtained which would mislead any meat eater into
the belief that suet or, at any rate, baking powder had been used.
Baking powder, tartaric acid, soda and bicarbonate of soda, are all
most injurious to the system, and these chemicals have been left out
of this book entirely. In breads and cakes I have used a small
quantity of yeast for the rising of the dough; those who once have got
accustomed to the use of yeast will not find it any more trouble than
using baking powder. It may here be beneficial to give a few hints as
to the harm done by the use of the most commonly introduced chemicals,
namely, soda, bicarbonate of soda, baking powder, tartaric acid, and
citric acid. Not only do they delay the digestion of the foods in
which they are used, and give rise to various stomach troubles, but
also cause rheumatism and gout, and often are the primary cause of
stone in the kidney and bladder. Another danger lies in the fact that
these chemicals are too dear to be supplied pure to the public, which
always demands cheap goods, and the result is that many of the
chemicals in the market are mixed with other still worse poisons, like
arsenic, for instance. Self-raising flour, which is liked by so many
on account of its convenience, is nothing but ordinary flour mixed
with some sort of baking powder; in the same way egg powders are
simply starch powders, coloured and flavoured, mixed with baking
powder. Tartaric acid and citric acid also belong to the class of
injurious chemicals. They are often used in the making of acid drinks,
when lemons are not handy. They irritate the stomach violently, and
often cause acute dyspepsia. These few remarks will, I hope, convince
the readers that all these chemicals are best avoided in culinary
preparations. Even salt and spices are best used in great moderation;
if our dishes could be prepared without them it would be far the best;
but it takes a long time to wean people entirely from the use of
condiments; the first step towards it is to use them as sparingly as
possible.

I have tried to make this a hygienic cookery book; but there are a
number of dishes introduced which can hardly claim to be hygienic; it
has to be left to the good judgment of the readers to use them on rare
occasions only, and it will be better for the health of each
individual if the plainer dishes only are prepared for the daily
table. I wish here to impress on vegetarians, and those who wish to
give the diet a trial, not to eat much pulse; this is the rock on
which many "would-be vegetarians" come to grief. They take these very
concentrated, nitrogenous foods in rather large quantities, because
they have an idea that only they will support them when the use of
meat is abandoned. They are foods which, to be beneficial to the
system of the consumer, require a great deal of muscular exertion on
his part. The results to persons of sedentary habits of eating pulse
foods often are indigestion, heavy and dull feelings, and general
discomfort. In my own household butter beans, the most concentrated
of all foods, come on the table perhaps once a month, lentils or peas
perhaps once a week. None but those persons who have strong digestive
organs should eat pulse foods at all; and then only when they have
plenty of physical work to do. I have known several people who tried
vegetarianism who have given up the trial in despair, and, when I
inquired closely into the causes, the abuse of pulse food was
generally the chief one.

I will now give a list of the composition of the various foods, which
may be instructive and useful to those to whom the study of dietetics
is new, as well as to vegetarians who may wish to use it for
reference. The list is copied from a little pamphlet by A.W. Duncan,
published by the Vegetarian Society in Manchester.

BUTCHERS' MEAT AND FISH.

                    Flesh F.
100 Parts   Albuminoids. Gristle,    Fat. Extractives, Mineral  Water.
Contain                  Ossein, etc.       &c.        Matter.

Mutton Chop  7.6         1.2         42.0  4.1         1.0      44.1
Mutt'n C.Bone --        18.7          9.0  --         40.1      32.2
Beef         8.0         7.0         30.0  --          5.0      50.0
Pork         4.5         5.5         50.0  --          1.5      38.5
Fowl        14.0         7.0          --   --          2.5      76.5
Mackerel          13.5               12.5  2.2         3.1      68.7
Herring           10.0                7.0  --          2.0      81.0
Bacon              8.1               65.2  3.8         0.6      22.3



                         Heat-producers
100 Parts  Flesh-   Starch,      Fat.    Mineral Indigestible  Water.
Contain    formers. Sugar, &c.           Matter. Fibre.


GRAINS.

Wheat, White
English       11.0     69.0         1.2     1.7     2.6           14.5
Fine Flour,
from white
soft Wheat    10.5     74.3         0.8     0.7     0.7           13.0
Coarse Bran   15.0     44.0         4.0     6.0    17.0           14.0
Household
Flour, J.B.   16.2     69.0         1.1     0.7     0.5           11.8
Oatm'l, fresh
Scotch        16.1     63.0        10.1     2.1     3.7            5.0
Buckwheat,
husk free     15.2     63.6         3.4     2.3     2.1           13.4
Pearl Barley   6.2     76.0         1.3     1.1     0.8           14.6
Barley Meal   11.7     71.0         1.7     0.5     0.1           15.0
Rye flour     10.5     71.0         1.6     1.6     2.3           13.0
Maize          9.0     64.5         5.0     2.0     5.0           14.5
Rice, cleaned  7.5     76.0         0.5     0.5     0.9           14.6


PULSE.

Peas          22.4     51.3         2.5     3.0     6.5           14.3
Lentils       24.0     49.0         2.6     3.0     6.9           14.5
Haricots      23.0     52.3         2.3     2.9     5.5           14.0


NUTS.

Walnuts[F]    12.5      8.9        31.6     1.7     0.8           44.5
Filberts[F]    8.4     11.1        28.5     1.5     2.5           48.0
Cocoa Nut,
 solid kernel  5.5      8.1        35.9     1.0     2.9           46.6


ROOTS AND TUBERS.

Potatoes, K.   1.8     20.6         0.2     1.0     0.7           75.7
Turnips,
  white        0.5      4.0         0.1     0.8     1.8           92.8
Carrots        0.5      5.0         0.2     1.0     4.3           89.0
Parsnips       1.2      8.7         1.5     1.0     5.6           81.0
Beetroot       0.4     13.4         0.1     3.0     0.9           82.2
Jerusalem
  Artichokes   2.0     14.4         0.5     1.1     2.0           80.0
Onions         1.5      4.8         0.2     0.5     2.0           91.0
Radishes, C.   0.5      1.0         --      1.1     2.2           95.0


LEAVES, STEMS, STALKS, AND WHOLE PLANTS.

Cabbage        1.5      5.8         0.5     1.2     2.0           89.0
Sea Kale       2.4      2.8         --      0.6     0.9           93.3
Celery         1.2      3.8         --      0.8     0.9           93.3
Mushrooms      5.0      3.8         0.7     0.5     --            90.0
Lettuce        0.7      1.0         0.2     1.0     0.5           96.0
Watercress     1.7      2.7         0.5     1.3     0.7           93.1
Irish Moss     9.4     55.4         --     14.2     2.2           18.8
Rhubarb[A]     0.9      2.1         --      0.5     1.1           95.1


FRUITS.

Apples         0.4     12.0         1.0[B]  0.4     3.2           83.0
Pears          0.3     11.6         0.1[B]  0.3     3.7           84.0
Gooseberries   0.4      8.9         1.5[C]  0.5     2.7           86.0
Grapes         0.7     16.1         0.8[D]  0.4     2.0           80.0
Strawberr's K. 1.0      6.8         1.0[B]  0.8     2.3           87.7
Currants, K.   0.5      7.3         2.1[B]  0.7     4.6           84.8
Cherries[E] K. 0.6     11.4         0.9[B]  0.7     6.1           80.3
Plums[E] K.    0.8     11.0         0.9[B]  0.7     5.4           81.2
Peaches[E]     0.5      9.8         0.7[B]  0.6     3.4           85.0
Bananas        4.8     19.7         0.6     0.8     0.2           73.9
Figs, Turkey   6.1     65.9         0.9     2.3     7.3           17.5
Dates[E]       6.6     66.3         0.2     1.6     5.5           20.8
Tomatoes       1.4      8.0         --      0.8     --            89.8
Vegetable
Marrow         0.6     2.6          0.2     0.5     1.3           94.8
Cucumbers      0.2     2.7          --      0.4     0.5           96.2


MILK AND DAIRY PRODUCE.

Cows' Milk     4.0     5.0          3.7     0.75    --            86.5
Cream          6.0     2.5         36.3     0.2     --            55.0
Skim Milk      4.3     5.5          0.4     0.8     --            89.0
Asses' Mk. WB  1.9     5.5          1.0     0.4     --            91.2
Goats' Mk. WB  3.7     4.0          4.2     0.56    --            87.5
Hum'n Mk. WB   3.0     5.9          2.9     0.16    --            88.0
Butter         2.5     0.3         86.2     1.0     --            10.0
Condensed
  Milk,[H] H   10.1   54.8          9.4     2.0     --            23.7
Cheese, dble.
Glo'ster, J.   38.0   --           22.0     4.25    --            35.8
Cheese,
American, WB   37.2   --           35.4     4.8     --            22.6
Hens' Eggs[A,G]14.0  --            11.0     1.3     --            71.7

The letters refer to the authorities for the analyses:--J.B., James
Bell; W.B., A.W. Blyth; K., König, mean of 70 analyses; C., Cameron;
H., Otto Hehner; J., Johnstone.

The other analyses are nearly all taken from Professor Church's useful
work on "Food" (published for three shillings by Chapman & Hall), to
which the inquirer is referred.


[Footnote A: Contains 0.3% oxalic acid.]

[Footnote B: Malic acid.]

[Footnote C: Citric acid.]

[Footnote D: Tartaric acid.]

[Footnote E: Without stones.]

[Footnote F: Fresh kernels.]

[Footnote G: Extractives, &c., 2.0%.]

[Footnote H: Mean of 13 analyses, 7 brands. Milk sugar, 13.1%; cane
sugar, 41.7%.]



I now leave this book in the hands of the public. I hope that it will
be found useful by many and a help to those who wish to live in a way
which is conducive to health and at the same time innocent of
slaughter and cruelty. The health of the nation to a great extent is
in the hands of our cooks and housewives. If they learn to prepare
wholesome and pure food, those who are dependent on them will benefit
by it. Healthful cookery must result in health to the household and,
therefore, to the nation. Avoid disease-communicating foods, use those
only which are conducive to health, and you will be rewarded by an
increase of health and consequently of happiness.



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, 1/2 lb. of onions, 1 lb. of turnips, 2
carrots, 2 sticks of celery, 1 teaspoonful of mixed herbs, 1/2 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, 1/2 a teaspoonful of
thyme, 1 dessertspoonful of finely chopped parsley, 3-1/2 pints of
water, 1/2 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 water, adding the butter, thyme, pepper and salt to
taste. When the barley is quite soft, add the milk and parsley, boil
the soup up, and serve.


BREAD SOUP.

1/2 lb. of stale crusts of Allinson wholemeal bread, 4 onions, 2
turnips, 1 stick of celery, 1 oz. of butter, 1/2 oz. of finely chopped
parsley, 8 pints of water, 1/2 pint of milk. Soak the crusts in the
water for 2 hours before they are put over the fire. Cut up into small
dice the vegetables; add them to the bread with the butter and pepper
and salt to taste. Allow all to simmer gently for 1 hour, then rub the
soup through a sieve, return it to the saucepan, add the milk and
parsley, and, if the flavour is liked, a little grated nutmeg; boil
the soup up and serve at once.


CABBAGE SOUP.

1 fair-sized cabbage, a large Spanish onion, 1-1/2 oz. of butter,
pepper and salt to taste, 1/2 saltspoonful of nutmeg, 1-1/2 pints of
milk, 2 tablespoonfuls of Allinson fine wheatmeal. After preparing and
washing the cabbage, shred up very fine, chop up the onion, set these
two in a saucepan over the fire with 1 quart of water, the butter and
seasoning, and let all cook gently for 1 hour, or longer it the
vegetables are not quite tender. Add the milk and thickening when the
vegetables are thoroughly tender, and let all simmer gently for 10
minutes; serve with little squares of toasted or fried bread, or
Allinson plain rusks.


CABBAGE SOUP (French).

1 medium-sized cabbage, 1 lb. of potatoes, 1 oz. of butter, 3 pints of
milk and water equal parts, pepper and salt to taste, 1
dessertspoonful of finely chopped parsley, and 2 blades of mace, and 1
dessertspoonful of Allinson fine wheatmeal. Wash the cabbage and shred
it finely, peel the potatoes and cut them into small dice; boil the
vegetables in the milk and water until quite tender, adding the mace,
butter, and seasoning. When quite soft, rub the wheatmeal smooth with
a little water, let it simmer with the soup for 5 minutes, add the
parsley, and serve.


CAPER SOUP.

2 pints of water, 1 pint of milk, 1 large tablespoonful of capers, 1/2
lemon, 2 eggs, 1-1/2 oz. of Allinson fine wheatmeal, 1/2 oz. of
butter, pepper and salt to taste. Boil the milk and water and butter,
with seasoning to taste; thicken it with the wheatmeal rubbed smooth
with a little milk. Chop up the capers, add them and let the soup cook
gently for 10 minutes; take it off the fire, beat up the eggs and add
them carefully, that they may not curdle; at the last add the juice of
the half lemon, re-heat the soup without allowing it to boil, and
serve.


CARROT SOUP (1).

4 good-sized carrots, 1 head of celery, 1 onion, 3 oz. of Allinson
wholemeal bread without crust, 1 oz. of butter, pepper and salt, and 1
blade of mace. Wash, scrape, and cut the carrots into dice. Prepare
and cut up the onions and celery. Set the vegetables over the fire
with 3 pints of water, adding the mace and seasoning. Let all cook
until quite soft, which will probably be in 1-1/2 hours. If the
carrots are old, they will take longer cooking. When the vegetables
are tender, rub all through a sieve, return the soup to the saucepan,
add the butter, allow it to boil up, and serve with sippets of toast.


CARROT SOUP (2).

4 good-sized carrots, 1 small head of celery, 1 fair-sized onion, 1
turnip, 3 oz. of breadcrumbs, 1-1/2 oz. of butter, 1 blade of mace,
pepper and salt to taste. Scrape and wash the vegetables, and cut them
up small; set them over the fire with 3 pints of water, the butter,
bread, and mace. Let all boil together, until the vegetables are quite
tender, and then rub them through a sieve. Return the mixture to the
saucepan, season with pepper and salt, and if too thick add water to
the soup, which should be as thick as cream, boil the soup up, and
serve.


CAULIFLOWER SOUP.

1 medium-sized cauliflower, 1-1/2 pints of milk, 1 oz. of butter, 2
oz. of Allinson fine wheatmeal, pepper and salt to taste, a little
nutmeg, and the juice of a lemon. Prepare the cauliflower by washing
and breaking it into pieces, keeping the flowers whole, and boil in
1-1/2 pints of water, adding the butter, nutmeg, and seasoning. When
the cauliflower is quite tender add the milk, boil it up, and thicken
the soup with the wheatmeal, which should first be smoothed with a
little cold water. Lastly, add the lemon juice, and serve the soup
with sippets of toast.


CLEAR SOUP.

1 large Spanish onion, 1 teaspoonful of mixed herbs, 1/2 head of
celery, 1-1/2 oz. butter, 1 carrot, 1 turnip, and pepper and salt to
taste. Chop the onion up fine, and fry it brown in the butter, in the
saucepan in which the soup is to be made, and add 5 pints of water.
Prepare and cut into small pieces the carrot, turnip, and celery; add
these, the nutmeg, herbs, and pepper and salt to the water, with the
fried onions. When the vegetables are tender drain the liquid; return
it to the saucepan, and boil the soup up.


CLEAR SOUP (with Dumplings).

2 large English onions, 1 teaspoonful of herbs, 1/2 teaspoonful of
nutmeg, 1 carrot, 1 turnip, pepper and salt to taste, 1 oz. of butter,
3 pints of water. Chop up finely the onions and fry them brown in the
butter in the saucepan in which the soup is to be made; add the water.
Cut up in thin slices the carrot and turnip, add these, with the
herbs, nutmeg, and seasoning to the soup. Let it boil for I hour,
drain the liquid, return it to the saucepan, and when boiling add the
dumplings prepared as follows: 1/2 pint of clear soup, 4 eggs, a
little nutmeg, pepper and salt to taste. Beat the eggs well, mix them
with the soup, and season the mixture with nutmeg, pepper, and salt.
Pour it into a buttered jug; set it in a pan with boiling water, and
let the mixture thicken. Then cut off little lumps with a spoon, and
throw these into the soup and boil up before serving.


CLEAR CELERY SOUP.

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


COCOANUT SOUP.

2 cocoanuts grated, 2 blades of mace, 1 saltspoonful of cinnamon, 3
pints of water, the juice of a lemon, 2 eggs, 1 oz. of Allinson fine
wheatmeal, pepper and salt to taste. Boil the cocoanut in the water,
adding the mace, cinnamon, and seasoning. Let it cook gently for an
hour; strain the mixture through a sieve and then return the soup to
the saucepan. Make a paste of the eggs, wheatmeal, and lemon juice,
add it to the soup and let it boil up before serving; let it simmer
for 5 minutes, and serve with a little plain boiled rice.


CORN SOUP.

1 breakfastcupful of fresh wheat, 1 quart of water, 1/2 pint of milk,
1/2 oz. of butter, 1/2 oz. of finely chopped parsley, 1 oz. of
eschalots, seasoning to taste. Steep the wheat over night in the water
and boil it in the same water for 3 hours, add the butter, the
eschalots, chopped up very fine, and pepper and salt. Let the whole
simmer very gently for another 1/2 hour, add the milk and parsley,
boil the soup up once more, and serve.


LEEK SOUP (1).

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


LEEK SOUP (2).

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


LENTIL SOUP.

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


MACARONI STEW.

6 oz. of cold boiled macaroni, 1 large Spanish onion, 1 carrot, 1/2
lb. of tomatoes, 1/4 lb. of mushrooms, 2 oz. of grated cheese, 1 oz.
of butter, pepper and salt to taste. Wash, prepare, and cut up the
vegetables in small pieces. Cover them with water and stew them until
tender, adding the butter and seasoning. When tender add the macaroni
cut into finger lengths, and the cheese.


MILK SOUP.

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


MILK SOUP (suitable for Children).

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


OATMEAL SOUP.

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


ONION SOUP (French).

1/2 lb. onions, 3 oz. grated cheese, 2 oz. butter, some squares of
Allinson wholemeal bread, pepper and salt to taste. Peel and chop the
onions, and fry them a nice brown in the butter. When brown add to it
the cheese and 3 pints of water. Boil all up together and season to
taste. Place the bread in the tureen, pour the boiling soup over it,
and serve.


PARSNIP SOUP.

3 parsnips, 1 onion, 1 head of celery, 1/2 oz. of butter, 1/2 pint of
milk, 1 quart of water, 1 tablespoonful of Allinson fine wheatmeal, 1
tablespoonful of vinegar, pepper and salt. Scrape the parsnips and cut
them up finely, cut up the celery and onion, and set the vegetables
over the fire with the water, butter, and pepper and salt to taste:
when they are quite tender rub them through a sieve. Return the soup
to the saucepan, add the milk and the thickening, boil up for five
minutes, and before serving add the vinegar. This latter may be left
out if preferred.


PEA SOUP.

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


PEASE BROSE.

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


PORTUGUESE SOUP.

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


POTATO SOUP.

2 lbs. of potatoes, 1/2 stick of celery or the outer stalks of a head
of celery, saving the heart for table use; 1 large Spanish onion, 1
pint of milk, 1 oz. of butter, a heaped up tablespoonful of finely
chopped parsley, and pepper and salt to taste. Peel, wash, and cut in
pieces the potatoes, peel and chop roughly the onion, prepare and cut
in small pieces the celery. Cook the vegetables in three pints of
water until they are quite soft. Rub them through a sieve, return the
fluid mixture to the saucepan; add the milk, butter, and seasoning,
and boil the soup up again; if too thick add more water. Mix the
parsley in the soup just before serving.


RICE SOUP.

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


RICE AND GREEN-PEA SOUP.

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


RICE AND ONION SOUP.

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


ST. ANDREW'S SOUP.

4 large potatoes, 1 pint of clear tomato juice (from tinned tomatoes),
1 pint of milk, 1 pint of water, 2 eggs, 1 oz. of butter, seasoning to
taste. Boil the potatoes in their skins; when tender peel and pass
them through a potato masher. Put the potatoes into a saucepan with
the butter, tomato juice, and water, adding pepper and salt to taste.
Allow the soup to simmer for 10 minutes, then add the milk; boil up
again, remove the saucepan to the cool side of the stove and stir in
the eggs well beaten. Serve at once with sippets of toast, or Allinson
plain rusks.


SCARLET RUNNER SOUP.

1-1/2 lbs. of French beans or scarlet runners, 1 onion, 1 carrot, 1
stick of celery, 1/2 oz. of butter, 1 teaspoonful of thyme, 2 quarts
of water, pepper and salt to taste, and 2 oz. of Allinson fine
wheatmeal. String the beans and break them up in small pieces, cut up
the other vegetables and add them to the water, which should be
boiling; add also the butter and pepper and salt. Allow all to cook
until thoroughly tender, then rub through a sieve. Return the soup to
the saucepan (adding more water if it has boiled away much), and
thicken it with the wheatmeal; let it simmer for 5 minutes, and serve
with fried sippets of bread.


SORREL SOUP (1).

1/2 lb. of sorrel, 1-1/2 lbs. of potatoes, 1 oz. of butter, pepper and
salt, 3 pints of water. Pick, wash, and chop fine the sorrel, peel and
cut up in slices the potatoes, and set both over the fire with the
water, butter, and seasoning to taste; when the potatoes are quite
tender, pass the soup through a sieve. Serve with sippets of toast.


SORREL SOUP (2).

1 lb. of sorrel, 1 large Spanish onion, 3 pints of water, 1 oz. of
butter, pepper and salt to taste, 1/2 lb. of Allinson wholemeal bread
cut into small dice. Pick, wash, and chop up the sorrel, chop up the
onion, and boil both with the water, butter, pepper, and salt until
the onion is quite tender. Place the bread in the soup-tureen and pour
the soup over it. Cover it up, and let the bread soak for a few
minutes before serving.


SORREL SOUP (French) (3).

1 lb. of sorrel, 1 oz. of butter, 2 tablespoonfuls of Allinson fine
wheatmeal, 2 quarts of water, pepper and salt, 2 eggs. Pick and wash
the sorrel and drain the water. Set it over the fire with the butter
and stew for 5 minutes, add the wheatmeal, and stir it with the sorrel
for 5 minutes; add the water, pepper and salt to taste, and let the
soup simmer for 1/2 an hour; before serving add the eggs well beaten,
but do not allow them to boil, as this would make them curdle; serve
with sippets of toast.


SPANISH SOUP.

3 pints of chestnuts peeled and skinned, 2 Spanish onions, 6 potatoes,
2 turnips cut up in dice, 1 teaspoonful of thyme, 1 dessertspoonful of
vinegar, 2 oz. of grated cheese, 1 oz. of butter, 2 quarts of water,
pepper and salt to taste. Boil the chestnuts and vegetables gently
until quite tender, which will take 1-1/2 hours. Rub them through a
sieve and return the soup to the saucepan; add the butter; vinegar,
and pepper and salt to taste. Let it boil 10 minutes, and sift in the
cheese before serving.


SPINACH SOUP.

2 lbs. of spinach, 1 chopped up onion, 1 oz. of butter, 1 pint of
milk, the juice of 1 lemon, 1-1/2 oz. of Allinson fine wheatmeal, and
pepper and salt to taste. This will make about 3 pints of soup. Wash
the spinach well, and cook it in 1 pint of water with the onion and
seasoning. When the spinach is quite soft, rub all through a sieve.
Mix the wheatmeal with the melted butter as in the previous recipe,
stir into it the spinach, add the milk; boil all up, and add the lemon
juice last of all. If the soup is too thick, add a little water.


SPRING SOUP.

2 carrots, 1 turnip, 1/2 head celery, 10 small spring onions, 1
tea-cup of cauliflower cut into little branches, heart of small white
cabbage lettuce, small handful of sorrel, 1 leaf each of chervil and
of tarragon, 1/4 pint of peas, 1/4 pint asparagus points, 1/4 pint
croutons, 1 quart of water. Cut the carrots and turnip into small
rounds, or to shape; add them with the chopped-up celery, whole
onions, and cauliflower, to a quart of water, and bring to the boil;
simmer for 1/2 an hour. Stamp the sorrel and lettuce into small round
pieces, and add them with the leaf of chervil and tarragon to the
soup, together with 1 teaspoonful of sugar. When all is quite tender
add the peas and asparagus points, freshly cooked; serve with
croutons.


SUMMER SOUP.

1 cucumber, 2 cabbage lettuces, 1 onion, small handful of spinach, a
piece of mint, 1 pint shelled peas, 2 oz. butter. Wash and cut up the
lettuces, also cut up the cucumber and onion, put them into a stewpan,
together with 1/2 pint of peas, the mint, and butter. Cover with about
1 quart of cold water, bring to the boil, and simmer gently for 3
hours. Then strain off the liquid and pass the vegetables through a
sieve. Add them to the liquid again, and set on the fire. Season and
add 1/2 pint green peas previously boiled.


TAPIOCA AND TOMATO SOUP.

2 oz. of tapioca, 1 lb. of tomatoes, 1 carrot, 1 turnip, 1 teaspoonful
of herbs, 1 blade of mace, 1 oz. of butter, pepper and salt to taste,
and 3 pints of water. Peel, wash, and cut up finely the vegetables and
stew them in the butter for 10 minutes. Add the water, the tomatoes
skinned and cut in slices, the herbs and seasoning to taste; when the
soup is boiling, sprinkle in the tapioca, let all cook until quite
tender, pass the soup through a sieve, return it to the saucepan, and
boil it up before serving.


TOMATO SOUP (1).

1-1/2 lbs. of tomatoes (or 1 tin of tomatoes), 1 oz. of butter, 3
pints of water (only 2 if tinned tomatoes are used), 2 oz. of rice, 1
large onion, 1 teaspoonful of herbs, pepper and salt to taste. Cut the
tomatoes into slices, chop fine the onion, and let them cook with the
water for about 20 minutes. Strain the mixture, return the liquid to
the saucepan, and add the other ingredients and seasoning. Let the
soup cook gently until the rice is tender.


TOMATO SOUP (2).

1 tin of tomatoes, or 2 lbs. of fresh ones, 1 large Spanish onion or 2
small ones, 2 oz. of butter, pepper and salt to taste, 1 oz.
vermicelli, and 2 bay leaves (these may be left out it desired). Peel
the onion and chop it up roughly. Fry it brown with the butter in the
saucepan in which the soup should be made. When the onion is browned
add the tomatoes (the fresh ones should be sliced), the bay leaves and
3 pints of water; let all cook together for 1/2 an hour. Then drain
the liquid through a strainer or sieve without rubbing anything
through; return the soup to the saucepan, add seasoning and the
vermicelli, and allow the soup to cook until the vermicelli is soft,
which will take from 5 to 10 minutes.


VEGETABLE SOUP.

2 large turnips, 2 large carrots, 2 Spanish onions, 1 teacupful of
pearl barley, 1-1/2 oz. butter, 1/2 pint of milk, salt and pepper to
taste. Cover the vegetables with cold water and allow them to boil
from 2 to 3 hours, then rub through a sieve and add butter and milk.
It too thick, add more milk. Boil up and serve.


VEGETABLE MARROW SOUP.

1 medium-sized marrow, 1 onion, 1/2 oz. of finely chopped parsley, 2
tablespoonfuls of Allinson fine wheatmeal, 1 pint of milk, 1 quart of
water, 1/2 oz. of butter, pepper and salt to taste. Remove the pips
from the marrow, cut it into pieces, chop up fine the onions, and cook
the vegetables for 20 minutes, adding the butter, pepper, and salt.
Rub through a sieve, return the soup to the saucepan, rub the fine
wheatmeal smooth with the milk, add this to the soup, allow it to
simmer for 5 minutes, and add the parsley before serving.


WHITE SOUP.

4 oz. of ground almonds, 1 pint of milk, 1 pint of water, 1 oz. of
vermicelli, 2 blades of mace, pepper and salt. Let the almonds and
mace simmer in the water and milk for 1/2 of an hour, remove the mace,
add pepper and salt to taste, and the vermicelli. Let the soup cook
gently until the vermicelli is soft, and serve.



BATTERS


These dishes take the place of omelets and frequently of pies, to both
of which they are in many particulars similar. The batter is used to
keep the ingredients together, and adds to their wholesomeness.


BATTER CELERY.

1 large head of celery, 1 pint of milk, 3 eggs, 6 oz. Allinson fine
wheatmeal, 2 oz. butter, 1 English onion, pepper and salt to taste.
Prepare the celery, cut it into small pieces, chop up the onion pretty
fine, and stew both gently in half the milk and the butter and
seasoning. Make a batter meanwhile with the rest of the milk, the eggs
and the wheatmeal. When the celery and onion are quite tender mix the
batter with them; grease a pie-dish, pour the mixture into it, and
bake the savoury for 1-1/2 hours. Eat with potatoes and tomato sauce.


BATTER POTATO.

1-1/2 lbs. of potatoes, two good-sized English onions, 1 pint of milk,
1/2 lb. of Allinson fine wheatmeal, 3 eggs, 2-1/2 oz. of butter,
pepper and salt to taste. Peel and wash the potatoes, and slice them
1/4 inch thick, then dry them on a cloth. Chop fine the onions. Put
the butter into the frying-pan, and let it get boiling hot, turn into
it the potatoes and onions, and fry them together, stirring frequently
until the vegetables begin to brown and get soft. Make a batter of the
milk, meal, and eggs, stir the fried potatoes and onions into it, and
season with pepper and salt. Grease a pie-dish, turn the mixture into
it, and bake the savoury for 1-1/2 hours. Serve with vegetables and
tomato sauce. This is a very tasty dish.


BATTER VEGETABLE.

1/2 lb. of turnips, 1/2 lb. of carrots, 1/2 lb. of potatoes, 1/2 lb.
of shelled green peas (if in season), 1/2 lb. of onions, 8 oz. of
Allinson fine wheatmeal, 1 pint of milk, 3 eggs, 2 oz. of butter,
pepper and salt. Cut the vegetables into small dice; fry them in the
butter until fairly well cooked. Make the batter with the milk,
wheatmeal, and the eggs well beaten; add the vegetables and seasoning.
Bake the mixture in a pie-dish for 1-1/2 hours in a moderate oven.



SAVOURIES


ARTICHOKES AUX TOMATOES.

2 lbs. of artichokes, 1-1/2 lbs. of tomatoes (or three parts of a tin
of tomatoes), 1 oz. of Allinson fine wholemeal, 1 oz. of butter,
pepper and salt to taste, 1/2 dozen eschalots. Parboil the artichokes,
drain them, and cut them into slices. Make tomato sauce as follows:
Chop the eschalots up very finely, slice the tomatoes and stew both in
3/4 pint of water for 20 minutes, adding seasoning and the butter;
thicken the sauce with the wheatmeal, rub through a sieve, pour it
over the artichokes and stew both gently until the artichokes are
quite tender; serve with potatoes.


BEAN PIE.

This is made from boiled beans, which are put in a pie-dish, soaked
tapioca, flavouring herbs, pepper, salt, and butter are added, a cup
of water is poured in to make the gravy, a crust is put on the top,
and then baked for 1 hour or so. This is a tasty dish. Cold beans are
very nice if warmed in a frying-pan with oil or butter, and may be
eaten with potatoes, vegetables, and sauce. Mashed beans, flavoured
with pepper, salt, and mace, and put into pots make an excellent
substitute for potted meat.


BREAD AND CHEESE SAVOURY.

1/2 lb. of Allinson wholemeal 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 this is done 2 or 3 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 3/4 of an hour.


BUTTER BEANS WITH PARSLEY SAUCE.

Pick the beans, wash them, and steep them over night in boiling water,
just covering them. Allow 2 or 3 oz. of beans for each person. In the
morning, let them cook gently in the water they are steeped in with
the addition of a little butter, until quite soft, which will be in
about 2 hours. The beans should be cooked in only enough water to keep
them from burning, therefore, when it boils away, add only just
sufficient for absorption. The sauce is made thus: 1 pint of milk, 1
tablespoonful of Allinson fine wheatmeal, a handful of finely chopped
parsley, the juice of 1/2 a lemon, pepper and salt to taste. Boil the
milk and thicken it with the flour, which should first be smoothed
with a little cold milk, then last of all add the lemon juice, the
seasoning, and the parsley. This dish should be eaten with potatoes
and green vegetables.


CARROTS AND RICE.

1 breakfastcupful of rice, 6 medium-sized carrots, 2 oz. of butter, 1
tablespoonful of finely chopped Parsley, 1 tablespoonful of Allinson
fine wheatmeal, pepper and salt to taste. Boil the rice in 1 quart of
water until quite tender and dry; meanwhile slice the carrots and stew
them in 1 pint of water and 1 oz. of butter until quite tender,
thicken them with the meal, add seasoning and the parsley. Set the
rice in the form of a ring on a dish, pile the carrots in the centre,
sprinkle a few breadcrumbs over the whole, also the butter cut into
little bits, and bake the dish in a moderate oven for 20 minutes.


CAULIFLOWER AND POTATO PIE.

1 fair-sized boiled (cold) cauliflower, 1 lb. of cold boiled potatoes,
1 pint of milk, 3 eggs, 8 oz. of Allinson fine wheatmeal, 1-1/2 oz. of
butter, 4 oz. of grated cheese, pepper and salt to taste. Cut up the
cauliflower and potatoes, sprinkle half the cheese between the
vegetables, make a batter of the milk and eggs and meal, add seasoning
to it, place the vegetables in a pie-dish, pour the batter over them,
cut the butter into little bits and put them on the top of the pie,
sprinkle the rest of the cheese over all, and bake for 1 hour.


CAULIFLOWER PIE.

1 small cauliflower, 3/4 lb. of potatoes, 1/2 lb. of Allinson fine
wheatmeal, 3 eggs, 3/4 pint of milk, 1 oz. of butter, 1 saltspoonful
of nutmeg, pepper and salt. Parboil the cauliflower and potatoes, cut
the former into pieces and slice the potatoes; place both in a
pie-dish with the butter and seasoning; make a batter of the meal,
milk, and the eggs, well beaten; pour it over the vegetables, mix
well, and bake 1-1/2 hours.


CELERY À LA PARMESAN.

2 heads of celery, 1 pint of milk, 2 oz. of Parmesan, or any other
cooking cheese, 2 tablespoonfuls of breadcrumbs, 1 oz. of butter. Cut
the celery into pieces 3 inches long, stew it in the milk until
tender; drain the milk and make a sauce of it, thickening with
Allinson fine wheatmeal, and adding the cheese and seasoning to taste.
Put the celery into a pie-dish, pour the sauce over it, sprinkle the
breadcrumbs over the whole, place the butter in little pieces on the
top, and bake for 15 minutes in a moderate oven.


CELERY CROQUETTES.

1 or 2 heads of celery, a teacupful of dried and sifted Allinson
breadcrumbs, 2 eggs, pepper and salt to taste. Well wash the celery,
remove the coarse outer stalks, and steam the parts used until they
are a little tender. Then cut them into pieces about 2 inches long,
dip them first into the egg whipped up, then into the breadcrumbs, and
fry them in boiling butter, vege-butter, or olive oil until a nice
brown; dust with pepper and salt, and serve up very hot; eat with
white or tomato sauce.


CHESTNUT PIE.

2 lbs. of chestnuts, 1 head of celery, 1 large Spanish onion, 1/2 lb.
of Allinson fine wheatmeal, 4 oz. of butter, pepper and salt. Boil the
chestnuts until partly tender, and remove the skins; cut the celery
into pieces, removing the outer very hard pieces only, slice the onion
and stew until tender in 1 pint of water; mix all the ingredients
together, adding 1 oz. of the butter and seasoning to taste; make some
pastry of the meal, 3 oz. of butter, and a little cold water; turn the
vegetables into a pie-dish, cover the dish with the pastry, and bake
the pie for 1 hour; serve with brown gravy.


COLCANON.

1 large cabbage, 1 pint of mashed potatoes, 2 oz. of grated cheese, 2
eggs, 1 oz. of butter, 1/2 saltspoonful of nutmeg, pepper and salt to
taste. Boil the cabbage in 1 pint of water until quite tender, drain
the water off to keep for stock, chop the cabbage up fine; mix it with
the mashed potatoes, the butter and seasoning and the grated cheese;
beat up the eggs, and mix these well with the rest; press the mixture
into a greased mould, heat all well through in the oven or in a
steamer, turn out and serve with a white sauce. This can be made from
cold potatoes and cold cabbage.


CORN PUDDING.

1 tin of sweet corn, 1 pint of milk, 4 eggs, 1 oz. of butter, 8 oz. of
Allinson fine wheatmeal, 1/2 saltspoonful of nutmeg, pepper and salt
to taste. Make a batter of the meal, eggs and milk, add the other
ingredients, pour the mixture into a pie-dish, and let it bake 1 hour.


CURRY BALLS.

8 oz. of rice, 1/2 oz. of butter, 1 good teaspoonful of curry, 2 eggs,
pepper and salt to taste, some oil or butter for frying, and 1
teacupful of raspings. Boil the rice in 1 pint of water, adding the
butter and seasoning. When the rice is dry and tender mix in the
curry, beat up 1 egg, and bind the rice with that. Form into balls,
dip them in the other egg, well beaten, then into the raspings and
fry them a nice brown in oil or vege-butter.


CURRY SAVOURY.

1 breakfastcupful of rice, 1 ditto of Egyptian lentils, 1 lb. of
tomatoes, 1 dessertspoonful of curry, 2 eggs well beaten, 1 oz. of
butter, salt to taste. Boil the rice and lentils together until quite
tender, and let them cool a little. Slice the tomatoes into a
pie-dish, mix the curry, eggs, and salt with the rice and lentils, add
a little milk it necessary; spread the mixture over the tomatoes, with
the butter in bits over the top, and bake the savoury from 1/2 to 1
hour.


FAVOURITE PIE.

3 oz. of macaroni, 2 breakfastcupfuls of Allinson breadcrumbs, 2
onions, chopped very fine, 2 breakfastcupfuls of tinned tomatoes, 3
eggs, well beaten, 3 oz. of butter, 1 dessertspoonful of curry, salt
to taste. Boil the macaroni until tender, and cut it up into pieces 1
inch long; fry the onion brown in the butter, mix the breadcrumbs with
the tomatoes, add the eggs, curry, onion and salt, and mix all this
with the macaroni; turn the mixture into a pie-dish, and bake the pie
for 1 hour.


FORCEMEAT BALLS.

2 oz. of breadcrumbs, 6 oz. of boiled and grated potatoes, 1 gill of
milk, 2 eggs, some Allinson fine wheatmeal 1/4 teaspoonful of nutmeg,
3 finely chopped onions, 2 handfuls of spinach, 1 handful of parsley,
1 ditto of lettuce, all chopped fine. Soak the breadcrumbs in the
milk, add the potatoes, eggs well beaten, all the vegetables and
seasoning; mix sufficient of the wheatmeal with the rest to make the
mixture into a fairly firm paste, form this into balls, drop these in
boiling clear soup or water (according to requirements), and boil them
for 5 to 10 minutes.


HAGGIS.

2 oz. of wheatmeal, 1 oz. of rolled oatmeal, 1 egg, 1/2 oz. of oiled
butter, 1/2 lb. small sago, 3 eggs, 1 large Spanish onion, 1
dessertspoonful of mixed powdered herbs, 1 oz. of butter, pepper and
salt to taste, and a little milk if needed. Swell the sago over the
fire with as much water as it will absorb; when quite soft put into it
the butter to melt, and, when melted, mix in the oatmeal and
wheatmeal. Grate the onion, and whip up the eggs; mix all the
ingredients together, not forgetting the herbs and seasoning. The
whole should be a thick porridgy mass; if too dry add a little milk.
Butter a pudding basin, pour into it the mixture, place a piece of
buttered paper over it, tie a pudding cloth over the basin, and steam
the haggis for 3 hours.


HERB PIE.

1 handful of parsley, 1 handful of spinach, and 1 of mustard and
cress, 2 lettuce hearts sliced fine, 2 small onions, and a little
butter, 3 eggs, 1 pint of milk, and 1/2 lb. of Allinson fine
wheatmeal. Chop all the vegetables up finely, and mix them with a
batter made of the milk, meal, and eggs; season it with pepper and
salt; mix well; pour the mixture into a buttered pie-dish, place bits
of butter over the top, and bake it for 1-1/2 hours.


HOT-POT.

2 lbs. of potatoes, 3/4 lb. of onions, 1 breakfastcupful of tinned
tomatoes, or 1/2 lb. of sliced fresh ones, 1 teaspoonful of thyme,
1-1/2 oz. butter, pepper and salt to taste. Those who do not like
tomatoes can leave them out, and the dish will still be very savoury.
The potatoes should be peeled, washed, and cut into thin slices, and
the onions peeled and cut into thin slices. Arrange the vegetables and
tomatoes in layers; dust a little pepper and salt between the layers,
and finish with a layer of potatoes. Cut the butter into little bits,
place them on the top of the potatoes, fill the dish with hot water,
and bake the hot-pot for 2 hours or more in a hot oven. Add a little
more hot water if necessary while baking to make up for what is lost
in the cooking.


LEEK PIE.

1 bunch of leeks, 1 lb. of potatoes, 1/2 teaspoonful of herbs, a
little nutmeg, 1 pint of milk, pepper and salt to taste, 8 oz. of
Allinson fine wheatmeal, 3 eggs, 1 oz. of butter. Cut up into dice the
potatoes and leeks, parboil them in 1 pint of water, adding the herbs,
butter, and seasoning; place the vegetables in a pie-dish, make a
batter with the milk, eggs, and meal, pour it over the vegetables, mix
all well, and bake the pie 1-1/2 to 2 hours in a moderate oven.


LENTIL PIE.

1/2 lb. of lentils, 1 lb. of potatoes, 1 lb. of tomatoes, 1 Spanish
onion, 1 heaped-up teaspoonful of herbs, 3 hard-boiled eggs, 1-1/2 oz.
of butter, pepper and salt to taste. Have the lentils cooked
beforehand. Peel, wash, and cut into dice the potatoes and onion, and
fry them in the butter until nearly soft. Scald and slice the
tomatoes, and mix the fried vegetables, lentils, tomatoes, herbs, and
seasoning well together. Turn the mixture into a pie-dish, and pour
over as much water or vegetable stock as may be required for gravy.
Quarter the eggs and place them on the top. Cover with a short crust,
and bake the pie for 1 to 1-1/2 hours.


LENTIL RISSOLES.

1/2 lb. of lentils, 1 finely chopped onion, 1 breakfastcupful of
breadcrumbs, 1 breakfastcupful of tinned tomatoes, 1-1/2 oz. of
butter, 2 eggs, pepper and salt to taste, some raspings, butter,
vege-butter or oil for frying. Pick and wash the lentils, and boil
them in enough water to cover them; when this is absorbed add the
tomatoes, and if necessary gradually a little more water to prevent
the lentils from burning. Fry the onion in 1-1/2 oz. of butter, mix it
with the lentils as they are stewing, and add pepper and salt to
taste. When the lentils are quite soft, and like a pureé (which will
take from 1 to 1-1/2 hours), set them aside to cool. Mix the lentils
and the breadcrumbs, beat up one of the eggs and add it to the
mixture, beating all well together. If it is too dry, add a very
little milk, but only just enough to make the mixture keep together.
Form into rissoles, beat up the second egg, roll them into the egg and
raspings, and fry the rissoles a nice brown in boiling butter or oil.
Drain and serve.


LENTIL TURNOVERS.

6 oz. of lentils, 6 oz. of mushrooms, 1 English onion chopped very
fine, 1 ounce of butter, 1 dessertspoonful of lemon juice, pepper and
salt to taste. Pick and wash the lentils, and cook them in only as
much water as they will absorb. Peel, wash, and cut up the mushrooms,
chop fine the onion, and fry both in the butter. Add them to the
lentils now cooking; also the lemon juice and seasoning. When the
lentils are quite soft, the whole should be a fairly firm pureé. Let
it cool, and meanwhile make a paste of 6 oz. of Allinson fine
wheatmeal and 2 oz. of butter or vege-butter and a little water. Roll
the paste out thin, cut into squares of about 4 inches. Place some of
the lentil mixture in each, moisten the edges, turn half over, and
press the edges together. Bake for 15 minutes in a floured tin, and
serve with brown sauce, vegetables, and potatoes.


LENTILS (CURRIED), AND RICE.

1 breakfastcupful each of lentils and rice, 1 lb. of fresh tomatoes or
1/2 a tinful of tinned ones, 1 dessertspoonful of curry, 3 eggs, well
beaten, 2 oz. of butter, some breadcrumbs, and salt to taste. Roast
the rice in a frying-pan in half of the butter until browned; then set
it over the fire with 1-1/2 pints of water and the lentils, picked and
washed. When tender set them aside to cool a little. Scald and skin
the tomatoes, cut them into slices and place them in a buttered
pie-dish. Smooth the curry with 1 spoonful of water; add the curry,
the eggs, and salt to the cooked rice and lentils, and mix all well.
Spread all over the tomatoes, scatter breadcrumbs over the top, cut up
the rest of the butter in pieces and place them here and there over
the breadcrumbs. Bake the savoury for 3/4 of an hour to 1 hour.


LENTILS (POTTED), FOR SANDWICHES.

1/2 lb. of lentils, 1 English onion, 1/2 a cupful of tinned tomatoes,
1 blade of mace, 1 oz. of butter, pepper and salt to taste. Pick and
wash the lentils, and set them over the fire to cook, only just
covered with water, adding the mace, pepper, and salt. Chop fine the
onion and fry it a nice brown in the butter; add the fried onions and
tomatoes to the lentils, stir them sometimes to prevent burning, and
let the lentils cook gently until they have become soft and make a
fairly firm purée. If too dry, add a little more water as may be
required. When they are done remove the mace and turn the lentils out
to get cold. Then use for making sandwiches with very thin bread and
butter.


MINESTRA.

1 breakfastcupful of potatoes cut into small dice, 2 breakfastcupfuls
of flagolet beans, onions, carrots, and celery mixed (the latter cut
up small), 1/4 lb. of rice, 2 oz. of butter, 2 oz. of grated Parmesan
cheese, pepper and salt to taste. Boil the vegetables in 1 quart of
water until quite tender, add the rice, also pepper and salt, and cook
all together gently until the rice is soft, adding more water if
necessary. Before serving add the butter and cheese, stir a few
minutes, and serve.


MUSHROOM CUTLETS.

1/4 lb. of mushrooms, 1/2 teacupful of mashed potatoes, 1 teacupful of
breadcrumbs, 1 small onion, 2 eggs, 2 oz. of butter, a little milk, 1
teaspoonful of finely chopped parsley, 1/2 teaspoonful of herbs. Peel
and cut up the mushrooms, chop up the onion, and fry them in 1 oz. of
butter. Mix the mushrooms and onion with the breadcrumbs, 1 egg well
beaten, add also pepper and salt to taste; if necessary add a little
milk to make it into a paste; shape the mixture into cutlets, dip them
in the other egg well beaten, and fry them in the rest of the butter.
Serve with tomato sauce.


MUSHROOM PIE.

1-1/2 lbs. of mushrooms, 1-1/2 lbs. of potatoes, 1 Spanish onion, 1
oz. of butter, pepper and salt to taste, 1 teaspoonful of mixed herbs,
and 3 hard-boiled eggs. Peel and wash the mushrooms, and cut them into
2 or 4 pieces, according to their size. Peel and wash the potatoes,
and cut them into pieces the size of walnuts; parboil them with 1 pint
of water, and turn them into a pie-dish with the water. Chop up the
onion, and cook the mushrooms and onion for 10 minutes with the butter
in 1/2 pint of water, adding the herbs and seasoning. Mix all well in
the pie-dish, quarter the eggs, and place them on the top, cover with
a short crust, and bake the pie for 3/4 of an hour to 1 hour.


MUSHROOM SAVOURY.

4 ounces of Allinson plain rusks 3 eggs, 1 pint of milk, 2 oz. of
butter, 1 lb. of mushrooms, 1 small onion chopped fine, and pepper and
salt to taste. Crush the rusks and soak in the milk; add the eggs well
whipped. Peel, wash, and cut up the mushrooms, and fry them and the
onion in the butter. When they have cooked in the butter for 10
minutes add them to the other ingredients, and season with pepper and
salt. Pour the mixture into a greased pie-dish, and bake the savoury
for 1 hour. Serve with green vegetables, potatoes, and tomato sauce.


MUSHROOM TARTLETS.

1/2 lb. of mushrooms, 1 oz. of butter, 1 small English onion, 1
tablespoonful of vermicelli broken up small, pepper and salt to taste.
Peel and wash the mushrooms and cut them up; chop up the onions very
fine, melt the butter in the frying-pan and fry the mushrooms and
onion in it, adding pepper and salt to taste; a good deal of liquid
will run from the mushrooms, stir into it the vermicelli, which let
cook in the juice until tender; let the mixture cool, line some
tartlet tins with Allinson wholemeal crust, fill with the mixture,
cover with crust, and press the edges well together; bake in a
moderate oven.


MUSHROOM TART AND GRAVY.

1 lb. of mushrooms, 1/2 lb. of Allinson fine wheatmeal, 4 oz. of
butter or Allinson frying oil, pepper and salt to taste. Pick and wash
the mushrooms, remove the stalks, dry them and cut them into pieces;
make pastry with the meal, 3 oz. of the butter, and a little cold
water; roll it out, line a large plate and heap the mushrooms upon it,
dredge well with pepper and salt, and cut the rest of the butter into
bits to be scattered over the mushrooms; when you line the plate, keep
a little of the paste, cut this into thin strips and lay them in
diamond shape across the pie; bake the pie 3/4 hour in a moderate
oven.

The Gravy.--The stalks of the mushrooms, 4 eschalots chopped very
fine, 1 teaspoonful of Allinson cornflour, 3 bay leaves, 1/2 oz. of
butter, pepper and salt to taste. Fry the stalks and eschalots in the
butter, then gently cook them in 3/4 pint of water for 1/2 hour,
adding seasoning and the bay leaves; strain, return the sauce to the
saucepan, and thicken it with the cornflour.


MUSHROOM TURNOVERS.

1/2 lb. of medium-sized mushrooms, 1 oz. of butter, pepper and salt to
taste. For the pastry, 1/2 lb. of Allinson fine wheatmeal, 3 oz. of
butter (or 3 tablespoonfuls of Allinson frying oil). Make the pastry
of the meal, butter, and a little water; pick and wash the mushrooms,
cut them up in small pieces dredge them with pepper and salt, and fry
them in the butter for 5 to 10 minutes. Roll the paste out, cut it in
squares of about 4 inches, and place as much mushroom on each as it
will conveniently hold. Press the edges of each square together,
folding them in triangular shape, and bake them in a moderate oven for
an hour. Serve with brown gravy.


OATMEAL PIE-CRUST.

4 oz. each of medium oatmeal and Allinson fine wheatmeal, and 2-1/2
oz. of vege-butter or butter. Make the crust in the usual way with
cold water. It will be found beautifully short, very tasty, and more
digestible than white flour pastry.


ONION TART.

1 lb. of Spanish onions, 1 lb. of English onions, 4 oz. of butter, 3
eggs, 1/2 pint of cream, pepper and salt to taste, 1/2 lb. of Allinson
fine wheatmeal. Slice the onions, and stew them with 1-1/2 oz. of
butter without browning them. When tender let the onions cool, mix
with them the eggs, well beaten, and the cream, also the seasoning.
Make a paste with the meal and the rest of the butter, line with it a
baking-tin, keeping back a small quantity of the paste; pour the
mixture of onions, eggs, and cream into the paste-lined tin, cut the
rest of the paste into thin strips, and lay these crossways over the
tart, forming diamond-shaped squares; bake the tart in a moderate oven
until golden brown.


ONION TURNOVER.

2 medium-sized Spanish onions, 1 oz. of butter (or Allinson frying
oil), 3 eggs, pepper and salt. For the pastry, 6 oz. of Allinson fine
wheatmeal, 2-1/2 oz. of butter or oil. Chop the onions fine, boil them
a few minutes in a little water, and drain them; stew them in the
butter for 10 minutes, adding the seasoning beat up the eggs and mix
them well with the onions over the fire, remove the mixture as it
begins to set. Have ready the pastry made with the meal, butter, and a
little cold water, roll it out, place the onions and eggs on it, fold
the pastry over, pinching the edges over, and bake the turnover brown.
Serve with gravy. This is a Turkish dish.


POTATO PIE.

Slice potatoes and onions, stew with a little water until nearly done,
put into a pie-dish, flavour with herbs, pepper, and salt, add a
little soaked tapioca and very little butter, cover with short
wheatmeal crust, and bake 1 hour. To make a very plain pie-crust use
about 2 oz. of butter or a proportionate quantity of Allinson frying
oil to 1 lb. of wheatmeal. Roll or touch with the fingers as little as
possible, and mix with milk instead of water. Eat this pie with green
vegetables.


POTATO AND TOMATO PIE.

2 lbs. of potatoes, 2 lbs. of tomatoes, 3 hard-boiled eggs, 1 oz. of
vermicelli or sago, 1 Spanish onion, 1 dessertspoonful of thyme, 1 oz.
of butter, pepper and salt to taste. For the crust, 1/2 lb. of
Allinson fine wheatmeal, 3 oz. of butter, and as much cold water as
needed. Boil the potatoes in their skins, and when nearly soft drain,
peel, and cut them into pieces, scald and skin the tomatoes and cut
them into pieces also. Mix them with the potatoes in a pie-dish. Chop
up roughly the onion, and boil in about 1 pint of water, adding the
butter and the vermicelli or sago. Cook until soft. Add pepper and
salt, and mix all with the potatoes and tomatoes. Sprinkle in the
thyme, and mix all the ingredients well. Quarter the eggs and place
the pieces on the top of the vegetables. Make the crust, cover the
dish with it, and bake the pie from 3/4 of an hour to 1 hour. The
crust looks better if brushed over with white of egg before baking.


POTATOES AND MUSHROOM STEW.

1-1/2 lbs. of potatoes, 1 Spanish onion, 1/2 lb. of mushrooms, 1 oz.
of butter, pepper and salt, and 1 teaspoonful of Allinson cornflour
for thickening. Peel, wash, and cut into pieces the potatoes; chop up
the onion, and set both over the fire with 1 pint of water, the butter
and seasoning; let cook until the potatoes are about half done.
Meanwhile skin, wash, and cut into pieces the mushrooms, add them to
the other ingredients, and let all stew together until tender. Thicken
the liquid with the cornflour, boil up, and serve.


QUEEN'S APPLE AND ONION PIE.

3 breakfastcupfuls of Allinson breadcrumbs, 3 eggs, 1-1/2 lbs. of
apples, 2 lbs. of Spanish onions, 2 oz. of butter, 1/2 teaspoonful of
spice, pepper and salt to taste, and a little hot milk; cut into
slices the onions and apples, stew them gently (without adding-water)
with 1 oz. of the butter, the spice and seasoning until quite tender.
Mix the breadcrumbs with the eggs, well beaten, and enough hot milk to
smooth the breadcrumbs; butter a pie-dish with 1/2 oz. of butter,
place a layer of breadcrumbs in your dish, a layer of apple and onion,
repeat this until your dish is full, finishing with breadcrumbs. Place
the rest of the butter on the top in little bits, and bake the pie for
1 hour. Serve with brown gravy.


QUEEN'S ONION PIE.

3 lbs of Spanish onions, 3 breakfastcupfuls of Allinson breadcrumbs, 3
eggs, 3 oz. of butter, 1 teaspoonful of mixed herbs, 1 tablespoonful
of finely chopped parsley, pepper and salt to taste, and a little hot
milk. Stew the onions in 2 oz. of butter, adding the herbs and
seasoning. Prepare the breadcrumbs in the same way as for "Queen's
Onion and Apple Pie," place the onions and breadcrumbs in layers as in
the previous recipe, and bake 1 hour.


QUEEN'S TOMATO PIE.

8 breakfastcupfuls of Allinson breadcrumbs, 3 eggs, 2 lbs. of
tomatoes, 2 finely chopped onions, 1/2 oz. of butter, pepper and salt
to taste, a little boiling milk; 1 dessertspoonful of finely chopped
parsley. Cut the tomatoes into slices, and stew them gently with 1 oz.
of the butter, the onions and seasoning for 10 minutes, then add the
parsley. Soak the breadcrumbs with enough hot milk to just moisten
them through, add the eggs beaten up. Grease a pie-dish, place in it
first a layer of breadcrumbs, then one of tomatoes and so on until
full, finishing with breadcrumbs. Put the rest of the butter in little
bits on the top of the pie, and bake it until lightly brown.


SAVOURY CUSTARD.

1 quart of milk; 6 eggs, 6 oz. of grated cheese, Parmesan is the best,
but any kind of cooking cheese can be used; 1/2 a saltspoonful of
nutmeg, pepper and salt to taste. Heat the milk; meanwhile whip the
eggs well, and mix the cheese and seasoning with them. Mix well with
the hot milk, pour the mixture into a buttered pie-dish, and bake in a
moderately hot oven until set. Serve with green vegetables and
potatoes.


SAVOURY CUSTARD (Another way).

1 quart of milk, 6 eggs, pepper and salt to taste, 1 tablespoonful
each of finely chopped parsley and spring onion. Proceed as above; mix
the herbs and onion with the custard, and bake until set.


SAVOURY FRITTERS (1).

1 teacupful of mashed potatoes, 1/2 lb. of breadcrumbs, 1 large
English onion, 2 eggs, 1 oz. of butter, 1 teaspoonful of powdered
sage, 1/2 saltspoonful of nutmeg, pepper and salt to taste. Chop the
onion up fine and fry it brown in the butter. Whip up the eggs and mix
both ingredients with the breadcrumbs; add the mashed potatoes, herbs,
and seasoning, and mix all well together. Form into fritters, dredge
with flour, and fry them a nice brown. Serve with vegetables,
potatoes, and sauce.


SAVOURY FRITTERS (2).

12 oz. of onions, 6 oz. of breadcrumbs, 1 teaspoonful of dried sage, 2
eggs, 1-1/2 oz. of butter, pepper and salt to taste. Chop the onions
up small and fry them in the butter, or oil a nice brown, then add the
sage to them. Mix a third of the onions with the breadcrumbs, add the
eggs well beaten, pepper and salt; mix all well, form into fritters,
and fry in butter or oil. The remainder of the onions place round the
fritters on the dish. Serve with apple sauce.


SAVOURY PICKLED WALNUT.

1/2 lb. of Allinson bread, 1 pint of milk, 3 eggs, 4 pickled walnuts
and the vinegar to taste, 1 tablespoonful of finely chopped parsley, 1
teaspoonful of powdered mixed herbs, 1 grated English onion, 2 oz. of
butter, pepper and salt to taste. Soak the bread in the milk, add the
parsley, herbs, onion, eggs and seasoning. Mash up the pickled
walnuts, dissolve part of the butter on the stove and add both to the
other ingredients; mix all well. Butter a pie-dish with the rest of
the butter, pour in the mixture, and bake.


SAVOURY PIE.

6 oz. of haricot beans, 1/2 lb. of onions, 1 lb. of tomatoes, 1/2 lb.
of parboiled potatoes, 2 hard-boiled eggs, 1 teaspoonful of herbs, 4
oz. of butter, 1/2 lb. of fine wheatmeal, pepper and salt to taste.
Have the beans boiled the previous day, place them in a pie-dish, chop
up the onions and boil them in a little water until soft, cut the
potatoes in small dice, slice the tomatoes, cut up the eggs, and mix
all the ingredients thoroughly in the pie dish, adding the herbs, 1
oz. of butter, and seasoning. Pour over the mixture 1 pint of water,
and let it cook for 1 hour in the oven. Make a paste of the wheatmeal,
the rest of the butter and a little cold water, cover the vegetables
with it, and bake the pie 1 hour in a moderate oven.


SAVOURY TARTLETS.

4 eggs, 4 oz. grated cheese, 1 oz. of butter, 1 teaspoonful of
mustard, 1 gill of cream, pepper and salt to taste. For the crust 6
oz. of Allinson fine wheatmeal, and 2 oz. of butter. Whip up the eggs
and add to each egg 1 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.


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: 1/2 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, 1/2 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.


SPINACH DUMPLINGS.

2 lbs. of spinach, 3 eggs, 1 oz. of butter, 2 finely chopped onions,
juice of 1/2 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, 1/2 pint of milk, 1/2 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. 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.

1/2 tin of sweet corn, 2 eggs, 1/2 pint of milk, 1/2 oz. of Allinson
fine wheatmeal, pepper, and salt, 1/2 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
(vege-butter) 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, 1/2 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.
Add it to the tomatoes with seasoning, and stew in the butter until
quite tender and until a good deal of the liquid has steamed away.
Whip the eggs and stir them into the cooked tomatoes; keep stirring
until the mixture has thickened. Serve on hot buttered toast. This
mixture can also be used cold for sandwiches.


TOMATOES À LA PARMESAN.

4 large tomatoes, 1 oz. of butter, 3 oz. of Parmesan cheese, 3/4 pint
of milk, 1 dessertspoonful of Allinson fine wheatmeal, pepper and salt
to taste. Bake the tomatoes in a tin with the butter and a dredging of
pepper and salt. Make a sauce with the milk, meal, and cheese,
seasoning it with a little cayenne pepper if handy. When the tomatoes
are baked, place them on hot buttered toast, pour the sauce over, and
serve hot.


TOMATOES AND ONION PIE.

Cut tomatoes and Spanish onions in slices, put into a pie-dish in
alternate layers, add a little soaked tapioca, pepper and salt, and a
little butter to taste. Put in sufficient water to make gravy, cover
with wholemeal crust, bake 1-1/2 hours; eat with baked potatoes and
bread.


TOMATOES AU GRATIN.

8 medium-sized tomatoes, 1 breakfastcupful of breadcrumbs, 1
teaspoonful each of finely chopped parsley, mint, and eschalot, 1 egg,
pepper and salt, 1 oz. of butter. Make a stuffing of the breadcrumbs,
parsley, mint, and eschalots, adding the egg well beaten, and
seasoning. Make a small opening in the tomato and take out the seeds
with a teaspoon; fill the tomatoes with the stuffing, put them into a
tin, place a bit of butter on each, pour 1/2 a teacupful of water in
the tin, and bake the tomatoes 15 minutes.


VEGETABLE BALLS.

These are an excellent addition to stews. Boil till soft, and mash up
together equal quantities of potatoes, turnips, carrots, lentils,
vegetable marrow, and haricot beans, and season nicely with pepper,
salt, nutmeg, and mixed herbs. Bind with beaten eggs, dip in frying
batter, and fry the balls in vege-butter or oil till golden brown.


VEGETABLE MOULD.

2 breakfastcupfuls of mashed potatoes, 2 ditto of parboiled finely cut
turnips, carrots, celery, onion, and green peas all mixed, 2 eggs, 1
teaspoonful of mixed herbs, pepper and salt to taste. Beat the eggs up
and mix all the ingredients well together; butter a mould. Fill in the
mixture, cover with the lid or tie a cloth over it, and steam for 2
hours. Turn out, and serve with brown sauce.


VEGETABLE PIE (1).

1/2 lb. each of tomatoes, turnips, carrots, potatoes, 1 tablespoonful
of sago, 1 teaspoonful of mixed herbs, 3 hard-boiled eggs, 2 oz. of
butter, and pepper and salt to taste. Prepare the vegetables, scald
and skin the tomatoes, cut them in pieces not bigger than a walnut,
stew them in the butter and 1 pint of water until nearly tender, add
the pepper and salt and the mixed herbs. When cooked, pour the
vegetables into a pie-dish, sprinkle in the sago, add water to make
gravy if necessary. Cut the hard-boiled eggs in quarters and place
them on the top of the vegetables, cover with a crust, and bake until
it is brown.


VEGETABLE PIE (2).

1/2 lb. each of carrots, turnips, onions, potatoes, 1 small
cauliflower, 2 good sized tomatoes or a cupful of tinned ones, 2
hard-boiled eggs, 1 teaspoonful of mixed herbs, 1 oz. of butter, 1
dessertspoonful of sago, pepper and salt to taste. Wash and prepare
the vegetables, cut them into pieces the size of nuts; if fresh
tomatoes are used, scald and skin them. Let all the vegetables stew
gently with the butter and 1 pint of water until they are nearly
tender; add the herbs, and seasoning; pour the whole into a pie-dish,
sprinkling the sago between the vegetables; add water if more is
required for the pie to have sufficient gravy; cut up the eggs in
quarters, place the pieces on the top of the vegetables, and cover all
with a crust. These vegetable pies can be varied according to the
vegetables in season; cooked haricot or kidney beans, lentils, green
peas, French beans may be used, and vermicelli or tapioca substituted
for the sago.


VEGETABLE STEW.

Fry 2 Spanish onions in 2 oz. of butter, then add 3 turnips, 2
carrots, a little white celery, and 1 pint of water. Allow all to stew
for 2 hours, then mix a tablespoonful of Allinson fine wheatmeal with
1/2 pint of milk. Add to the stew, and serve.


YORKSHIRE PUDDING.

4 eggs, 1/2 lb. of Allinson fine wheatmeal, 1 pint of milk, pepper and
salt to taste, 1 oz. of butter. Thoroughly beat the eggs, make a
batter of them with the flour and milk, and season it. Well butter a
shallow tin, pour in the batter, and cut the rest of the butter in
bits. Scatter them over the batter, and bake it 3/4 hour. Serve with
vegetables, potatoes, and sauce. To use half each of Allinson
breakfast oats and wheatmeal will be found very tasty.


NUTROAST.

1 lb. breadcrumbs, 6 oz. ground cob nuts, 2 oz. butter (oiled), 4
eggs; 1 small onion chopped very fine, 1 good pinch of mixed herbs,
pepper and salt to taste, and enough milk just to smoothly moisten the
mixture. Mix all the ingredients thoroughly, turn into a buttered
bread tin and steam 2-1/2-3 hours; turn out and serve with brown
sauce.



MACARONI


Macaroni is one of the most nutritious farinaceous foods. It is made
from Italian wheat, which contains more flesh-forming matter than
butcher's meat. In the manufacture of macaroni some of the bran is
removed from the flour, but the meal left is still very rich in
flesh-forming matter. As the coarser particles of the bran have been
taken away, macaroni is slightly constipating, and must therefore
always be eaten with green vegetables, onions, or fruit. Macaroni
should always be boiled before being made into various dishes. It may
be cooked in plain water, or in milk and water; a little salt may be
added by those who use it, and care should be taken to use just enough
water to cook it in, so that when the macaroni is done, little or no
fluid may be left, but if any does remain it should be saved for
sauce, stock for soup, &c., as it contains valuable nutritive
material. Macaroni takes from 20 minutes to 1 hour to cook, according
to the kind used. That which is slightly yellow is to be preferred to
the white, as the latter is usually poorer than the former in mineral
salts and flesh-forming substances. From 2 to 4 oz. may be regarded as
the amount to be allowed at a meal for grown-up persons.

A very simple nourishing and satisfying meal can be made from macaroni
plainly boiled; it may be eaten with any kind of vegetables, or baked
potatoes, or fried onions, and if desired, with grated cheese, onion,
caper, or parsley sauce.


MACARONI (Italian).

1/2 lb. of spaghetti or vermicelli, 2 oz. of butter, 2 eggs, 3 oz. of
grated cheese, 1 tablespoonful of finely chopped parsley, pepper and
salt to taste. Boil the macaroni till tender in 2 pints of water, to
which the butter has been added. When soft add seasoning, the cheese,
and the parsley. Beat the eggs well in the dish in which the macaroni
is to be served, pour over the mixture of macaroni and other
ingredients, mix all well with the eggs, and serve. If neither
spaghetti nor vermicelli are handy, use Naples macaroni.


MACARONI CHEESE.

1/2 lb. of macaroni, 8 oz. of grated cheese, some breadcrumbs, pepper
and salt to taste, and 1 oz. of butter. Boil the macaroni in slightly
salted water until soft. Then place a layer of it in a pie-dish,
sprinkle some of the grated cheese over it, dust with pepper, and
repeat the layers of macaroni and cheese, finishing with a sprinkling
of cheese, and the breadcrumbs. Cut the butter in pieces, and place
them here and there on the top. Bake it in a moderately hot oven until
brown. Eat with vegetables and tomato sauce. For those who have a weak
digestion plain boiled macaroni with grated cheese added at table is
better and lighter. Macaroni requires from 25 minutes to 1/2 an hour
cooking. The Genoa macaroni takes longer, the thin spaghetti kind is
done in from 15 to 20 minutes, and vermicelli and Italian paste are
done in a few minutes. Macaroni should be thrown into boiling water
and be kept boiling, as the pipes or pieces otherwise stick together.
The Italian paste is mostly used as an addition in clear soup.


MACARONI CREAM.

6 oz. of macaroni, 3 oz. of cheese, 1/2 oz. of butter, 3/4 pint of
milk, 1 teaspoonful of Allinson cornflour, pepper and salt to taste.
Boil the macaroni until tender in only as much water as it will
absorb. Make a sauce of the milk, cornflour, and cheese (you can use
Parmesan, Gruyère, or Canadian cheese). Place the macaroni in a
pie-dish, pour the sauce over it, grate some more cheese over the top,
and let the macaroni brown in the oven.


MACARONI SAVOURY.

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



RICE


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


RICE, HOW TO COOK.

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


CURRIED RICE.

1 lb. of Patna rice, 1 quart of cold water, 1 dessertspoonful of
curry, 1 oz. of butter, and salt to taste. Wash the rice, mix the
curry with the proper quantity of water, and set the rice over the
fire with it, adding the butter and seasoning. Let the rice come to
the boil slowly, and stir it a few times to prevent it sticking to the
saucepan. When the rice boils, cover it with a piece of buttered
paper, and let it cook very gently, not stirring it again. When all
the water is absorbed, serve the rice. Do not allow it to get very
soft; the rice will take from 15 to 20 minutes' cooking only.


CURRIED RICE AND TOMATOES.

1/2 lb. of Patna rice, 1 dessertspoonful of curry powder, salt to
taste, and 1 oz. of butter. Wash the rice; mix 1 pint of cold water
with the curry powder, put this over the fire with the rice, butter,
and salt. Cover the rice with a piece of buttered paper and let it
simmer gently until the water is absorbed. This will take about 20
minutes. Rice cooked this way will have all the grains separate. For
the tomatoes proceed as follows: 1 lb. of tomatoes and a little
butter, pepper and salt. Wash the tomatoes and place them in a flat
tin with a few spoonfuls of water; dust them with pepper and salt, and
place little bits of butter on each tomato. Bake them from 15 to 20
minutes, according to the size of the tomatoes and the heat of the
oven. Place the rice in the centre of a hot flat dish, put the
tomatoes round it, pour the liquid over the rice, and serve.


PORTUGUESE RICE.

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


RICE AND LENTILS.

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


RICE AND ONIONS.

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


SAVOURY RICE (Italian).

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


SAVOURY RICE CROQUETTES.

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


SPANISH RICE.

6 onions, 6 tomatoes, 1-1/2 pints of vegetable stock, herbs and
seasoning, 1-1/2 cupfuls of rice, butter. Fry the onions and tomatoes
in butter until well browned, then place them with the seasoning into
the cold stock, and add the rice. When all have boiled slowly for 20
minutes, the rice should have absorbed the stock. Serve with cheese
grated over.



OMELETS


CHEESE OMELET.

4 slices of Allinson bread toasted, or Allinson rusks, 3 eggs, 1/4 lb.
of grated cheese, 1 saltspoonful of nutmeg, 1 pint of milk, 2 oz. of
butter, pepper and salt to taste. Beat up the eggs, and mix them with
the milk; crush the toast or rusks with your hands, and soak them in
the egg and milk. Add the cheese, nutmeg, and seasoning. Dissolve half
of the butter and mix it with the other ingredients. Butter a
pie-dish, pour in the mixture, cut the rest of the butter in little
pieces, and scatter them over the top. Bake the savoury for 1 hour or
a little longer until well set. Serve hot or cold.


FRENCH BEAN OMELET.

3 tablespoonfuls of cut boiled French beans, 4 eggs, 1 dessertspoonful
of Allinson fine wheatmeal, 1/2 a teacupful of milk, 2 tablespoonfuls
of grated cheese (Gruyère or Parmesan), pepper and salt to taste, some
vege-butter or oil for frying. Smooth the meal with the milk, beat up
the eggs and add them, the cheese and seasoning to the meal and milk;
mix thoroughly with the beans, and fry the omelet in boiling butter or
Allinson frying oil.


FRENCH OMELET WITH CHEESE.

3 eggs, 1 oz. of grated cheese, 3 dessertspoonfuls of water, pepper
and salt to taste, and 1 oz. of butter. Beat the yolks of the eggs,
add to them the water and seasoning; whip the whites of the eggs to a
stiff froth, and mix it lightly with the yolks. Meanwhile have the
butter boiling hot in an omelet pan, pour the mixture into it, and let
it fry over a gentle fire. Pass a heated salamander or coal-shovel
over the top of the omelet. When it has risen, scatter the cheese over
it; let the omelet cook a little longer, fold over when the top is
still creamy, and serve immediately.


GARDENER'S OMELET.

1 breakfastcupful of cold boiled vegetables, minced fine (green peas,
carrots, turnips, potatoes, &c.), 4 eggs, 1 tablespoonful of Allinson
fine wheatmeal, 1/2 a gill of milk, pepper and salt, and a little
nutmeg to taste, 1 oz. of butter. Beat the eggs and milk well
together, rub the meal smooth with it, add the vegetables and
seasoning, and fry as an omelet. Serve with sauce.


OMELET HERB.

4 slices of Allinson bread, 1 pint of milk, 1 finely chopped English
onion, 1 good tablespoonful of finely chopped parsley, 1 teaspoonful
of dried mixed herbs, 3 eggs, 2 oz. of butter, pepper and salt to
taste. Soak the bread, fry the onion in 1-1/2 oz. of butter, and mix
it with the soaked bread. Add the herbs, parsley, and seasoning, and
mix all well. Butter a pie-dish with the rest of the butter, pour the
mixture into it, and bake.


OMELET LENTIL.

It you have any cold boiled lentils, for instance, some sandwich
mixture you wish to use up, proceed as follows: To 1 teacupful of
boiled lentils take 3 well-beaten eggs, and pepper and salt to taste.
Add 1 dessertspoonful of water to each egg, and mix the lentils and
eggs smooth. Fry the mixture as an omelet in boiling butter.


OMELET MACARONI.

3 oz. of boiled cold macaroni, 3 eggs, 1 dessertspoonful of finely
chopped parsley, 1-1/2 oz. of grated cheese, 1/2 a saltspoonful of
nutmeg, pepper and salt to taste, 1-1/2 oz. of butter. Cut the
macaroni into little pieces; beat the eggs well, and mix them with the
macaroni. Add the seasoning, parsley, cheese, and nutmeg; mix all
well, and fry the omelet with the butter in a large frying-pan.


OMELET ONION.

4 medium-sized English onions, 1-1/2 oz. of butter, 2 oz. of Allinson
breadcrumbs, 4 eggs, 4 tablespoonfuls of milk, pepper and salt to
taste. Peel and slice the onions, bake them in a pie-dish with the
butter and seasoning, until quite soft. Whip the eggs up, mix them
with the milk, breadcrumbs, and the baked onions. Put the mixture into
a greased pie-dish, and bake in a moderately hot oven. Serve with
tomato sauce.


OMELET SAVOURY.

Soak Allinson wholemeal bread in cold milk and water until soft, then
rub smooth, grate 1 onion, beat up 1 egg, and add a few flavouring
herbs, and pepper and salt to taste. Mix the whole together, put in a
pie-dish, place a few small pieces of butter on the top, and bake
about 1/2 hour, or until done. Eat with vegetables and potatoes.


OMELET SOUFFLÉ.

4 eggs, 3 oz. of sifted castor sugar, the grated rind of 1/2 a lemon,
1 oz. of butter. Beat the yolks of the eggs for 10 minutes with the
sugar and lemon rind. Whip the whites of the eggs to a very stiff
froth, mix it with the other ingredients, pour the mixture into a
well-buttered pie-dish or cake tin, and bake the soufflé in a
moderately hot oven from 10 to 15 minutes. Serve immediately.


OMELET SOUFFLÉ (SWEET).

6 eggs, 3 oz. of powdered sugar, 1 oz. of butter, 1 dessertspoonful of
potato flour, and 1 dessertspoonful of orangeflower water. Put the
yolks of the eggs into a large basin, add the sugar, potato flour, and
orange water, and beat all well with a wooden spoon for 10 minutes;
beat the whites of the eggs to a stiff froth, and mix them lightly
with the other ingredients. Meanwhile beat the butter in the omelet
pan; when boiling pour the mixture into it, and fry the omelet over a
gentle fire. When it begins to set round the sides shake it very
gently from side to side, and turn the omelet neatly out on a buttered
dish. Set it in the oven for about 10 minutes, and serve immediately
with a little castor sugar sifted over it.


OMELET TOMATO (1).

This is made in almost the same way as the savoury omelet, but without
the addition of flavouring herbs. 2 average-sized tomatoes are cut up
fine, and mixed with the ingredients given above. When tinned tomatoes
are used the juice may be made hot and the bread soaked in it instead
of in milk and water.


OMELET TOMATO (2).

1 lb. of tomatoes, 1/2 lb. of breadcrumbs, 1 large Spanish onion, 3
eggs, 2 oz. of butter, pepper and salt to taste. Stew the finely
chopped onions in the butter for 20 minutes in a covered-up saucepan,
add pepper and salt, cut the tomatoes up, add these to the other
ingredients. Let all simmer for 20 minutes; pour the mixture over the
breadcrumbs, add the eggs well beaten, mix all up thoroughly, and turn
the mixture into one or more well-buttered shallow tins. Bake the
omelet in a quick oven for 10 to 15 minutes.


OMELET TRAPPIST.

4 oz. of fine breadcrumbs, 2 eggs, 1-1/2 oz. of butter, 1/2
teaspoonful of powdered herbs, pepper and salt to taste, 1/2 gill of
boiling milk. Moisten the breadcrumbs with the milk, add the eggs well
beaten, the herbs and seasoning. Mix all well and smoothly. Melt the
butter in the frying-pan, spread the mixture in it, and fry the omelet
a golden brown both sides.


SWEET OMELET (1).

3 eggs, 2 oz. of butter, sugar to taste, 1 lemon, and 1/2 a teacupful
of new milk. Whip the yolks of the eggs well, adding the grated rind
of the lemon, half the butter melted, the milk, and sugar. Just before
frying the omelet, add the lemon juice and the whites of the eggs
whipped to a stiff froth. Make the rest of the butter boiling hot in
an oval omelet pan, the size of the dish on which it is to be served,
and fry till lightly browned. Sift sugar over it, and serve
immediately.


SWEET OMELET (2).

1/2 pint of new milk, 4 eggs, cinnamon and sugar to taste, 1 oz. of
butter, and 1 teaspoonful of Allinson fine wheatmeal. Smooth the
wheatmeal with the milk, and mix with the other ingredients. Make the
butter boiling hot in a frying-pan, and fry the omelet till lightly
browned. Serve immediately with sugar sifted over it.


SWEET OMELET (3).

5 eggs, 1 tablespoonful of castor sugar, 2 tablespoonfuls of water, 2
oz. of butter, some raspberry and currant jam. Melt the butter in an
omelet pan, beat the eggs well, stir in the sugar, and pour the
mixture into the hot butter. Fry a pale golden colour, and turn it on
to a hot dish. Spread some jam on the omelet, double it, and serve at
once. The inside of the omelet should remain creamy.



VEGETABLES


GREEN VEGETABLES (General Remarks).

I have not given recipes for the cooking of plain greens, as they are
prepared very much alike everywhere in England. There are a number of
recipes in this book giving savoury ways of preparing them, and I will
now make a few remarks on the cooking of plain vegetables. The English
way of boiling them is not at all a good one, as most of the soluble
vegetable salts, which are so important to our system, are lost
through it. Green vegetables are generally boiled in a great deal of
salt water; this is drained off when they are tender, and the
vegetables then served. A much better way for all vegetables is to
cook them in a very small quantity of water, and adding a small piece
of butter (1 oz. to 2 lb. of greens) and a little salt. When the
greens are tender, any water which is not absorbed should be thickened
with a little Allinson fine wheatmeal and eaten with the vegetables. A
great number of them, such as _Cabbages, Savoys, Brussel sprouts,
Scotch kail, turnip-tops, &c., &c._, can be prepared this way.

In the case of vegetables like _asparagus, cauliflower, sea kale,
parsnips, artichokes, carrots_ or _celery_, which cannot always be
stewed in a little water, this should be saved as stock for soups or
sauces. Most of these vegetables are very nice with a white sauce;
carrots are particularly pleasant with parsley sauce.

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


ARTICHOKES À LA SAUCE BLANCHE.

2 lbs. of artichokes, 1 oz. of Allinson fine wheatmeal, 3/4 pint of
milk, 1 egg, juice of 1/2 a lemon, pepper and salt to taste. Peel the
artichokes, and boil them in water until tender; cut them into slices
1/2 an inch thick and place them on a dish. Make a sauce of the milk
and meal with seasoning; when the sauce has thickened, remove it from
the fire, beat up the egg with the lemon juice and add both to the
sauce, pour it over the artichokes, and serve.


ARTICHOKES À LA PARMESAN.

2 lbs. of artichokes, 3/4 pint of milk, 1 tablespoonful of Allinson
fine wheatmeal, 1 egg, juice of 1/2 a lemon, 2 oz. of grated Parmesan
or any other cooking cheese. Proceed as in the recipe for "Celery à la
Parmesan," add the cheese to the sauce, and serve the same with sauce
as above.


ASPARAGUS (BOILED).

Scrape the white parts of the stalks quite clean, and put them into
cold water as they are done. Tie them up into bundles, and cut them
all the same length. Now put them into a saucepan, cover with boiling
water, add a little salt, and boil gently and steadily for 20 to 30
minutes. Take them out of the water as soon as they are tender, and
dish on to rounds of toast with the points to the middle. Serve with
them rich melted butter in a tureen.


CABBAGE.

Remove the outer coarse leaves, cut the cabbage in four pieces
lengthways, and well wash the pieces in salt water. The salt is added
because it kills any insects which may be present. Wash the cabbage as
often as is necessary in pure water after this to clean it and remove
the salt, and then shred it up fine. Set it over the fire with 1/2
pint of water, 1 oz. of butter, a dash of pepper, and a very little
salt. Let it cook very gently for 2 hours; when it is quite tender,
the liquid can be thickened with a little fine wheatmeal; smooth this
with a little milk, or water if milk is not handy; boil it up, and
serve.


CARROTS WITH PARSLEY SAUCE.

Scrub and wash as many carrots as are required. Cook them in a little
water or steam them until quite tender, then slice them and place them
in a saucepan. Make a white sauce as directed in the recipe for
"Onions and white sauce," and stir into it a handful of finely-chopped
parsley. Pour the sauce over the carrots, and let them simmer for ten
minutes. Serve very hot with baked potatoes.


CAULIFLOWER WITH WHITE SAUCE.

Trim the cauliflower, cutting away only the bad and bruised leaves and
the coarse part of the stalk. Put it into salt water to force out any
insects in the cauliflower. After soaking, wash it well in fresh water
and boil quickly until tender, and serve with white sauce.


CELERY (ITALIAN).

2 heads of celery, 1/2 pint of milk, 1 oz. of butter, 1 egg, 1 cupful
of breadcrumbs, pepper and salt to taste. Cut up the celery into
pieces, boil it in water for 10 minutes; drain it and put it into the
stewpan with the milk, 1/2 oz. butter, pepper and salt. Simmer the
celery gently until tender, put it aside to cool a little, and add the
egg well beaten. Butter a shallow dish, strew it well with some of the
breadcrumbs, and pour in the celery, sprinkle the rest of the
breadcrumbs over the top, put the butter over it in little bits, and
bake the celery until brown.


CELERY (STEAMED) WITH WHITE CHEESE SAUCE.

Prepare the celery as in previous recipe, leaving it in long pieces,
and place it in a vegetable steamer, which consists of a large
saucepan over which is fitted a perforated top. Add a little pepper
and salt, and let the celery steam for 1-1/2 hours. For the sauce you
need: 1 pint of milk, 1 oz. of butter, 1 dessertspoonful of Allinson
cornflour, 1-1/2 oz. of grated cheese, pepper and salt to taste. Boil
the milk with the butter, thicken it with the cornflour smoothed first
with a spoonful of water, and last add the grated cheese and
seasoning; let the sauce simmer, stirring it until the cheese is
dissolved. Have ready some Allinson plain rusks on a flat dish, place
the celery on it, pour the sauce over, and serve very hot.


CELERY (STEWED) WITH WHITE SAUCE.

2 or 3 heads of celery (according to quantity required), 2 oz. of
butter, 1 dessertspoonful of flour, 1/2 pint of milk, pepper and salt
to taste. Remove the outer hard pieces from the celery, saving them
for flavouring soups or sauces; wash well and cut up in pieces about 3
inches long. Set over the fire with 1/2 pint of water, the butter and
seasoning. Let cook gently until the celery is quite tender, which
will take about 1 hour; add the thickening and the milk. Let all
gently simmer for a few minutes, and serve.


LEEKS.

Remove the coarse part of the green stalks of the leeks. If the leeks
are gritty cut them right through and wash them well, and if necessary
use a brush to get out the sand. Tie the leeks in bunches and steam
them until tender, which will take about 1-1/2 hours. Make a white
sauce as for the cauliflower. Put the leeks on pieces of dry toast on
a flat dish, pour the sauce over them, and serve.


MUSHROOMS (STEWED).

1 lb. of mushrooms, 1 oz. of butter, 1/2 pint of water, 1/2
teaspoonful of herbs, 1/2 saltspoonful of nutmeg, pepper and salt to
taste, juice of 1/2 a lemon, the yolk of 1 egg, 1 dessertspoonful of
Allinson cornflour. Peel and clean the mushrooms, and wash them in
water with a dash of vinegar in it. Wipe them dry with a cloth; have
the water and butter ready in a saucepan with the herbs, and
seasoning. Stew the mushrooms in this for 10 to 15 minutes. Thicken
with the cornflour, then stir in the yolk of egg with the lemon juice,
and serve.


ONION TORTILLA.

1 lb. of Spanish onions, 1-1/2 oz. of butter or oil, 3 eggs. Melt the
butter in a frying-pan, slice the onions, and fry them for 10 or 15
minutes, beat the eggs, add them to the onions, season with pepper and
salt, and fry the whole a light brown on both sides.


ONIONS (BRAISED).

2 lbs. of onions, 2 oz. of butter, vege-butter, or oil, pepper and
salt to taste. Peel and slice the onions, and fry them a nice brown in
the butter. Then add enough water to make gravy, add pepper and salt,
and stew the onions for 20 minutes. Eat with wholemeal toast. This is
very savoury, and is much liked.


ONIONS (SPANISH) (BAKED).

Peel as many onions as are required, making an incision crossways on
the top, and put in a baking-dish with 1/2 oz. of butter on each large
onion, or half that quantity on small ones; dust them over with pepper
and salt, and bake them for 3 hours. Keep them covered for 2 hours,
and let them brown after that. Baste the onions from time to time with
the butter.


SCOTCH OR CURLY KAIL.

Scotch kail is best after there has been frost on it. Wash the kail,
and cut away the coarse stalks, boil it for 1-1/2 to 2 hours in a
small quantity of water, adding a chopped up onion. Drain it when soft
and chop it fine like spinach. Into the saucepan in which the kail was
cooked put a piece of butter; melt it, and stir into it 1
tablespoonful of Allinson fine wheatmeal, and brown it very slightly.
Then add some of the drained-off kail wafer and stir it smooth with
the browned flour. Return the chopped Scotch kail to the saucepan, add
pepper and salt to taste; let it cook for a minute, and serve.


SPINACH.

Wash the spinach thoroughly, and set it over the fire in a saucepan
without any water, as enough water will boil out of the spinach to
cook it. Heat it gently at first, stirring it a few times to prevent
it burning, until enough water has boiled out of the spinach to
prevent it from catching. Let the spinach cook 20 minutes, then strain
it through a colander, pressing the water out with a wooden spoon or
plate. Put a piece of butter in the saucepan in which the spinach was
cooked; when melted, stir into it a spoonful of Allinson fine
wheatmeal, and keep stirring the meal and butter for 1 minute over the
fire. Return the spinach to the saucepan, mix it well with the butter
and meal, and add as much of the strained-off water as is necessary to
moisten it; add pepper and salt to taste, and a little lemon juice.
Let the spinach heat well through before serving. Have ready 1 or 2
hard-boiled eggs cut in slices, and decorate the spinach with them.
Use 1 oz. of butter, an even tablespoonful of the meal, and the juice
of 1/2 a lemon to 4 lbs. of spinach.


TURNIPS (MASHED).

Peel and wash the turnips, and steam them until tender. Mash them up
in a saucepan over the fire, mixing with them 1 oz. of butter. Pile
the mashed turnips on a flat dish, and pour a white sauce over them.



EGG COOKERY.


Eggs are a boon to cooks, especially when dishes are wanted quickly.
They enter into a great many savoury and sweet dishes, and few cakes
are made without them. They can be prepared in a great variety of
ways. Eggs are a good food when taken in moderation. As they are a
highly nutritious article of food, they should not be indulged in too
freely. Eggs contain both muscle and bone-forming material, in fact
everything required for building up the organism of the young bird.
The chemical composition of hen's and duck's eggs are as follows:--

                Hen's egg. Duck's egg.
  Water ........   74.22    71.11
  Nitrogen .....   12.55    12.24
  Fat ..........   12.11    15.49
  Mineral matter    1.12     1.16
                  ------   ------
                  100.00   100.00


Eggs take a long time to digest if hard boiled. All the fat of the egg
is contained in the yolk, but the white of the egg is pure albumen (or
nitrogen) and water. Eggs are most easily digested raw or very lightly
boiled, and best cooked thus for invalids. The best way of lightly
boiling an egg is to put it in boiling water, set the basin or
saucepan on the side of the stove, and let it stand just off the boil
for five or six minutes. Eggs often crack when they are put into
enough boiling water to well cover them, owing to the sudden expansion
of the contents. If they are not covered with water there is less
danger of them cracking. One can easily tell stale eggs from fresh
ones by holding them up to a strong light. A fresh egg looks clear and
transparent, whilst stale ones look cloudy and opaque. There are
various ways of preserving eggs for the winter; one of the best is by
using the Allinson egg preservative. Another very good way is to have
stands made with holes which will hold the eggs. Keep these stands in
an airy place in a good current of fresh air, and every week turn the
eggs, so that one week they stand the pointed end down, next week the
rounded end down.


APPLE SOUFFLÉ.

4 eggs, 4 apples, 2 oz. of castor sugar (or more if the apples are
very sour), 1 gill of new milk or half milk and half cream, 1 oz. of
Allinson cornflour, and the juice of 1 lemon. Pare, cut up, and stew
the apples with the sugar and lemon juice until they are reduced to a
pulp. Beat them quite smooth, and return them to the stewpan. Smooth
the cornflour with the milk, and mix it with the apples, and stir
until it boils; then turn the mixture into a basin to cool. Separate
the yolks from the whites of the eggs; beat the yolks well, and mix
them with the apple mixture. Whisk the whites to a stiff froth, mix
them lightly with the rest, and pour the whole into a buttered soufflé
tin. Bake for 20 minutes in a moderately hot oven, and serve at once.


CHEESE SOUFFLÉ.

8 oz. of Parmesan or other good dry, cooking cheese, 4 eggs, 1 oz. of
Allinson fine wheatmeal, 1 gill of milk, 1 oz. of butter, mustard,
pepper, and salt to taste. Melt the butter in a saucepan, stir in the
wheatmeal, season with mustard, pepper, and salt. Pour in the milk,
and stir until the mixture is set and comes away from the sides of the
saucepan. Turn into a basin, and let the mixture cool. Grate the
cheese and stir it in; separate the yolks of the eggs from the whites,
and drop the yolks of the eggs, one by one, into the mixture, beating
all well. Whip the whites of the eggs to a stiff froth, mix it
lightly with the other ingredients; turn the mixture into a buttered
soufflé tin, and bake the soufflé for 15 minutes.


CHOCOLATE SOUFFLÉ.

5 eggs, 2 oz. of butter, 3 oz. of castor sugar, 2 large bars of
chocolate, 6 oz. of the crumb of the bread, and vanilla essence to
taste. Cream the butter, and stir into it gradually the yolks of the
eggs, the sugar, and chocolate. Previously soak the bread in milk or
water. Squeeze it dry, and add to it the other ingredients. Add
vanilla and the whites of the eggs whipped to a stiff froth, and pour
the mixture into a buttered pie-dish or cake tin. Bake 3/4 of an hour,
and serve immediately. If the soufflé is baked in a cake tin, a
serviette should be pinned round it before serving.


CURRIED EGGS.

6 hard-boiled eggs, 1 medium-sized English onion, 1 cooking apple, 1
teaspoonful of curry powder, 1 dessertspoonful of Allinson fine
wheatmeal, 1 oz. of butter, and salt to taste. Prepare the onion and
apple, chop them very fine, and fry them in the butter in a stewpan
until brown. Add 1/2 pint of water and a little salt. Smooth the curry
and wheatmeal with a little cold water, and thicken the sauce with it.
Let it simmer for 10 minutes, then rub through a sieve. Return the
sauce to the stewpan, shell the eggs, and heat them up in the sauce;
serve very hot on a flat dish.


EGG AND CHEESE.

6 eggs, 1 teacupful of milk, thickened with 1 dessertspoonful of
Allinson fine wheatmeal, 2 oz. of grated cheese, pepper and salt to
taste. Butter a pie-dish, pour into it the thickened milk, break the
eggs over it, sprinkle the cheese over them, and season to taste. Bake
in a moderate oven until the eggs are just set.


EGG AND CHEESE FONDU.

To each egg 1/2 its weight in grated cheese and a 1/2 oz. of butter
(if only 1 egg is prepared 1/2 oz. of butter must be used); mustard,
pepper, and salt to taste. Whip up the eggs, add 1 dessertspoonful of
water for each egg, as in the previous recipe; mix in the cheese, a
little made mustard, and pepper and salt. Heat the butter in a
frying-pan or small stewpan. When hot stir in the mixture of egg and
cheese. Keep stirring it with a knife, until it becomes a smooth and
thickish mass. Put on hot buttered toast, and serve. This is an
extremely tasty French dish. The mixture, when cold, is excellent for
sandwiches.


EGG AND TOMATO SAUCE.

4 eggs, 1 teacupful of tomato sauce, and 1/2 oz. of butter. Melt the
butter in a flat dish; break the eggs carefully into it without
breaking the yolks, and place the dish on the stove until the eggs are
set. Heat the tomato sauce, which should be well seasoned, and pour it
over the eggs. Serve very hot, with sippets of Allinson wholemeal
toast.


EGG AND TOMATO SANDWICHES.

4 eggs, 1 teacupful of tinned tomatoes or 1/2 lb. fresh ones, pepper
and salt, 1 oz. of butter. Melt the butter in a frying-pan, and cook
the tomatoes in it until most of the liquid is steamed away; set aside
to cool. If fresh tomatoes are used, they should be scalded and
skinned before cooking. Beat up the eggs and stir them into the cooled
tomatoes, adding seasoning to taste. Stir the eggs and tomatoes with a
knife until set, then turn the mixture into a bowl to get cold, and
use for sandwiches.


EGG SALAD WITH MAYONNAISE.

1 lb. of cold boiled potatoes, 6 hard-boiled eggs, the juice of 1/2 a
lemon, pepper and salt to taste. Cut the potatoes and eggs into
slices, dust them with pepper and salt, add the lemon juice, and mix
all well together. Make the mayonnaise as follows; 1-1/2 gills of good
salad oil, the yolks of 2 eggs, 1 saltspoonful of mustard, lemon
juice, pepper, and salt to taste. Take a clean cold basin, and place
in it the yolks of the eggs beaten up. Drop the oil into them, drop by
drop, stirring with a wooden spoon quickly all the time. Great care
should be taken, especially in the beginning, as the eggs easily
curdle when the oil is stirred in too fast. When the mayonnaise gets
very thick add carefully a little lemon juice to thin it down, then
add again oil and lemon juice alternately until all the oil is used
up. Smooth the mustard with a little lemon juice, and stir it in last
of all with sufficient pepper and salt. Taste the mayonnaise, and add
lemon juice or seasoning as required. Vinegar may be used instead of
lemon juice if the latter is not conveniently had. The mayonnaise
should be made in a cold room, as it may curdle if made in a hot room.
Should an accident happen, beat up another yolk of egg and start
afresh with a little fresh oil, and when going on well stir in, drop
by drop, the curdled mayonnaise. Mix part of it with the eggs and
potatoes, and pour the rest over the salad; garnish with watercress.


EGG SALMAGUNDI WITH JAM.

4 eggs, 1 oz. of butter, the juice of 1/2 a lemon, 1/2 a teacupful of
cream or milk, some apricot or other jam. Melt the butter in a
frying-pan. Beat the eggs, and mix with them the cream or milk and the
lemon juice. Pour the mixture into the butter, and stir it over the
fire until it thickens. Stir in some jam, and serve with lady fingers,
Allinson rusks, or bread fried in butter.


EGG SAVOURY.

6 hard-boiled eggs, shelled and sliced; in summer use 1 large
breakfastcupful of boiled and chopped spinach; in winter Scotch kale
prepared the same way; some very thin slices of bread and butter,
nutmeg, pepper, and salt to taste, 1/2 pint of milk, and some butter.
Butter a pie-dish and line it with slices of bread and butter. Spread
a layer of spinach and a layer of slices of eggs; dust with nutmeg,
pepper, and salt. Repeat the layers, and finish with a layer of bread
well buttered. Pour over the whole the milk, and bake the savoury from
20 to 30 minutes, or until brown.


EGGS À LA BONNE FEMME.

4 eggs, 1 Spanish onion, 1 oz. of butter, 1 teaspoonful of vinegar,
and 2 tablespoonfuls of breadcrumbs; pepper and salt to taste. Peel
and slice the onion, and fry it brown in the butter; add the vinegar
and seasoning when done. Spread the onion on a buttered dish, break
the eggs over them, dust these with pepper and salt, and sprinkle with
breadcrumbs. Place a few bits of butter on the top, and bake until the
eggs are set, which will only take a few minutes.


EGGS À LA DUCHESSE.

1 quart of milk, 6 eggs, 1 tablespoonful of Allinson cornflour, sugar
to taste, a piece of vanilla 2 inches long. Splice the vanilla and let
it boil with the milk and sugar; smooth the cornflour with a spoonful
of water, thicken the milk with it, and let it cook gently for 2 or 3
minutes; remove the vanilla. Have ready the whites of eggs whipped to
a stiff froth, drop it in spoonfuls in the boiling milk; let it simmer
for a few minutes until the egg snow has got set, remove the snowballs
with a slice, and place them in a glass dish. Let the milk cool a
little; beat up the yolks of the eggs, mix them carefully with the
milk, taking care not to curdle them; stir the whole over the fire to
let the eggs thicken, but do not allow it to boil. Let the mixture
cool, pour the custard into the glass dish, but not pouring it over
the snow; serve when quite cold. Half the quantity will make a fair
dishful.


EGGS AND CABBAGE.

1 large breakfastcupful of cold boiled cabbage, 3 eggs, 1 teacupful of
milk, pepper and salt to taste, 1/2 oz. of butter. Warm the cabbage
with the butter and the milk; meanwhile beat up the eggs. Mix all
together and season with pepper and salt. Turn the mixture into a
shallow buttered pie-dish, and bake for 20 minutes. Any kind of cold
vegetables mashed up can be used up this way, and will make a nice
side dish for dinner.


EGGS AU GRATIN.

3 hard-boiled eggs, 1-1/2 oz. of grated cheese, 1 oz. of butter, 2
tablespoonfuls of breadcrumbs, a little nutmeg, and pepper and salt to
taste. Slice the eggs, place them on a well-buttered flat baking dish,
sprinkle them thickly with the grated cheese, and dust with nutmeg,
pepper, and salt. Spread the breadcrumbs over the top, and scatter the
butter in bits over the breadcrumbs. Bake until the breadcrumbs begin
to brown.


FORCEMEAT EGGS.

6 eggs, 1 small English onion, a few leaves of fresh sage, or 1/2
teaspoonful of dried powdered sage, a few sprigs of Parsley, pepper
and salt to taste, and some paste rolled thin, made of 6 oz. of
Allinson fine wheatmeal, 2 oz. of butter or vege-butter, and a little
cold water. Boil the eggs for 10 minutes, set them in cold water, and
take off the shells. Cut them in half lengthways, remove the yolks,
and proceed as follows: Chop up the onion very fine with the sage and
parsley, and season with pepper and salt. Pound the yolks very fine,
and add the onion and herbs; fill the whites of the eggs with the
mixture. Put the halves together, enclose them in paste, brush them
over with the white of egg, and bake until the pastry is done, which
will take about 15 minutes. Serve with vegetables and sauce.


FRENCH EGGS.

6 hard-boiled eggs, 1/2 pint of milk, 1 oz. of butter, 1
dessertspoonful of Allinson fine wheatmeal, 1 dessertspoonful of
finely chopped parsley, nutmeg, pepper, and salt to taste. Boil the
milk with the butter, thicken it with the flour, smoothed previously
with a little cold milk; season to taste. When the milk is thickened
shell the eggs, cut them into quarters lengthways, and put them into
the sauce. Last of all, put in the parsley, and serve with sippets of
toast laid in the bottom of the dish.


MUSHROOM AND EGGS.

4 hard-boiled eggs, 1/4 lb. of mushrooms, 1 teaspoonful of parsley
chopped very fine, 1 oz. of butter, pepper and salt. Stew the
mushrooms in the butter, and season well; chop up the eggs and mix
them with the mushrooms, adding the parsley; heat all well through,
and serve on sippets of toast.


MUSHROOM SOUFFLÉ.

4 eggs, 1 oz. of Allinson fine wheatmeal, 1 oz. of butter, 6 oz. of
mushrooms, pepper and salt to taste. Peel, wash, and cut in small
pieces the mushrooms, and stew them in 3/4 of a teacupful of water.
When the mushrooms have stewed 10 minutes, drain off the liquid, which
should be a teacupful. Melt the butter in a little saucepan, stir into
it the wheatmeal, and when this is well mixed with the butter, add the
mushroom liquor, stirring the mixture well until quite smooth and
thick and coming away from the sides of the saucepan. Then stir in the
mushrooms, and turn all into a basin and let it cool a little.
Separate the yolks from the whites of the eggs, and stir each yolk
separately into the mixture in the basin. Season to taste. Whip up the
whites of the eggs to a stiff froth, and mix them lightly with the
rest. Turn the mixture into a buttered pie-dish or soufflé tin, and
bake the soufflé 15 minutes.


POACHED EGGS.

Unless an egg-poacher is used, eggs are best poached in a large
frying-pan nearly filled with water. A little vinegar and salt should
be added to the water, as the eggs will then set more quickly. Each
egg should first be broken into a separate cup, and then slipped into
the rapidly boiling water; cover them up and allow them to boil only
just long enough to have the whites set, which will take about 2
minutes. Quite newly laid eggs take a little longer. Have ready hot
buttered toast, remove the eggs from the water with an egg-slice, and
slip them on the toast. Always have plates and dishes very hot for all
kinds of egg dishes. Poached eggs are also a very nice accompaniment
to vegetables, like spinach, Scotch kale, &c., when they are served
laid on the vegetables.


POTATO SOUFFLÉ.

2 oz. of butter, 4 eggs, 1/4 lb. of castor sugar, 1/2 oz. of ground
almonds (half bitter and half sweet), 6 oz. of cold boiled and grated
potatoes, and 1-1/2 oz. of sifted breadcrumbs. Cream the butter in a
basin, which is done by stirring it round the sides of the basin until
soft and creamy, when it will make a slight crackling noise. Stir in
the yolks of the eggs, the sugar, and almonds; beat for 10 minutes,
then stir in the potatoes and breadcrumbs, and last of all the whites
of the eggs whipped to a stiff froth. Turn the mixture into a
well-buttered dish, and bake in a moderately hot oven from 3/4 of an
hour to 1 hour.


RATAFIA SOUFFLÉ.

6 eggs, 2 oz. of Allinson fine wheatmeal, 2 oz. of butter, 2 oz. of
castor sugar, the grated rind of 1/2 lemon, 1/2 pint of milk, 3 oz. of
ratafias. Melt the butter in a saucepan, stir in the flour, mix well,
and then add the milk, stirring all until the mixture is quite smooth
and thick and comes away from the sides of the saucepan. Let it cool a
little, then stir in the yolks of the eggs well beaten, the lemon
rind, the sugar, and lastly, the whites of the eggs whipped to a stiff
froth. Turn the mixture into a buttered pie-dish or cake tin, with
alternate layers of ratafias. Bake from 1/2 an hour to 3/4 of an hour
in a moderately hot oven, and serve immediately with stewed fruit.


RICE SOUFFLÉ.

6 eggs, 2 oz. of rice, 1 pint of milk, sugar to taste, vanilla essence
or the peel of 1/2 a lemon, and 1 oz. of butter. Stew the rice in the
milk with the butter, sugar, and the lemon peel, if the latter is used
for flavouring. When the rice is tender remove the peel; or flavour
with vanilla essence, and let all cool. Separate the yolks of the eggs
from the whites, and beat each separately into the rice for 2 or 3
minutes. Whip the whites of the eggs to a stiff froth, and stir them
lightly into the mixture. Have ready a buttered soufflé tin, pour the
mixture into it, and bake the soufflé for 20 minutes in a hot oven.
Sprinkle with castor sugar, and serve at once.


SAVOURY CREAMED EGGS.

To each egg take 2 tablespoonfuls of cream or milk, a little chopped
parsley, nutmeg, pepper, and salt to taste, and a slice of hot
buttered toast. Butter the cups as in the last recipe, sprinkle well
with parsley, beat up the eggs, season with nutmeg, pepper, and salt,
and proceed as in "Sweet Creamed Eggs." Serve hot.


SAVOURY SOUFFLÉ.

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


SCALLOPED EGGS.

1/2 dozen hard-boiled eggs, 1/2 pint of milk, 1 dessertspoonful of
Allinson fine wheatmeal, 1 oz. of cheese, 3 tablespoonfuls of brown
breadcrumbs, and 1 oz. of butter. Shell and quarter the eggs; grease a
shallow dish with part of the butter, and put the eggs in it. Make a
thick sauce of the milk, wheatmeal, and cheese, adding seasoning to
taste. Pour it over the eggs, cover with breadcrumbs; cut the rest of
the butter in little pieces, and scatter them over the breadcrumbs.
Bake till nicely browned.


SCOTCH EGGS.

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


SPINACH TORTILLA.

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


STIRRED EGGS ON TOAST.

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


STUFFED EGGS.

4 hard-boiled eggs, 8 Spanish olives, 1/2 oz. of butter, pepper and
salt to taste. Halve the eggs lengthway, and carefully remove the
yolks. Pound these well, and mix them with the olives, which should be
previously stoned and minced fine; add the butter and pepper and salt,
and mix all well. Fill the whites of the eggs with the mixture. Pour
some thick white sauce, flavoured with grated cheese, on a hot dish,
and place the eggs on it. Serve hot.


SWEET CREAMED EGGS.

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


SWISS EGGS.

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


TARRAGON EGGS.

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


TOMATO EGGS.

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


TOMATO SOUFFLÉ.

4 eggs, 1 oz. of Allinson fine wheatmeal, 1/4 lb. of fresh tomatoes or
a teacupful of tinned tomato, 1 oz. of butter, 1 clove of garlic or 2
shalots, pepper and salt to taste. Pulp the tomatoes through a sieve.
Rub the garlic round a small saucepan, and melt the butter, in it; or
chop up very finely the shalots, and mix them with the butter. When
the butter is hot, stir in the wheatmeal, then the tomato pulp, and
stir until the mixture is thickened and comes away from the sides of
the pan, then proceed as before, stirring in one yolk after the other;
season with pepper and salt, whip up the whites of the eggs, stir them
with the other ingredients, pour into a buttered soufflé pan, and bake
15 minutes.


WATER EGGS.

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



SALADS


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


ARTICHOKE SALAD.

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


CAULIFLOWER SALAD.

A medium-sized boiled cauliflower, 3 boiled potatoes, juice of 1/2 a
lemon, 2 or 3 tablespoonfuls of oil. Cut up finely the cauliflower and
potatoes when cold, mix well with the dressing, and pepper and salt to
taste. A little mayonnaise is an improvement, but makes it rich.


CHEESE SALAD.

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


CUCUMBER SALAD.

Peel and slice a cucumber, mix together 1/2 a teaspoonful of salt, 1/4
of a teaspoonful of white pepper, and 2 tablespoonfuls of olive oil,
stir it well together, then add very gradually 1 tablespoonful of
vinegar, stirring it all the time. Put the sliced cucumber into a
salad dish, and garnish it with nasturtium leaves and flowers.


ONION SALAD.

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


EGG MAYONNAISE.

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


POTATO SALAD (1).

Boil potatoes that are firm and waxy when cooked, and cut them in
slices; let them soak in 1/2 gill of water, grate a small onion and
mix it with these; add pepper, salt, vinegar, and oil to taste. The
quantity of oil should be about three times the amount of the vinegar
used. Eat with Allinson wholemeal bread.


POTATO SALAD (2).

1 lb. of cold boiled potatoes, 1 small beetroot, some spring onions,
olives, 4 tablespoonfuls of vinegar, 2 of salad oil, a little tarragon
vinegar, salt, pepper, minced parsley. Cut the potatoes in small
pieces, put these into a salad bowl, cut up the onions and olives, and
add them to the potatoes. Mix the vinegar, oil, tarragon vinegar,
salt, and pepper well together, pour it into the salad bowl, and stir
it well. Garnish with beetroot and parsley.


SPANISH SALAD.

Put into the centre of the bowl some cold dressed French beans or
scarlet runners, and before serving pour over some good mayonnaise.
Garnish the beans with three tomatoes cut in slices and arranged in a
circle one overlapping the other.


SUMMER SALAD.

1 large lettuce, 1 head endive, mustard and cress, watercress, 2
spring onions, 2 tomatoes, two hard-boiled eggs. Shred the lettuce,
endive, onions, tomatoes, and cress, place in a salad bowl with
mayonnaise dressing, decorate with slices of egg and tomato and tufts
of cress.


SUMMER SALADS.

These are made from mixtures of lettuce, spring onions, cucumber,
tomatoes, or any other raw or cooked green foods, pepper, salt, oil,
and vinegar. Cold green peas, French beans, carrots, turnips, and
lettuce make a good cold salad for the summer.


WINTER SALAD.

Cut up 1 lb. of cold boiled potatoes, grate fine 1 onion and mix with
these, add watercress, or mustard and cress, and boiled and sliced
beetroot; flavour with pepper, salt, oil, and vinegar as above.
Hard-boiled eggs may be cut into slices and added, and sliced apples
or pieces of orange may be advantageously mixed with the other
ingredients.

When oranges are added to a salad the onion must be left out.



POTATO COOKERY


POTATO BIRD'S NEST.

A plateful of mashed potatoes, 2 lbs. of spinach well cooked and
chopped, 3 hard-boiled eggs, 1 oz. of butter. Fry the mashed potatoes
a nice brown in the butter, then place it on a dish in the shape of a
ring. Inside this spread the spinach, and place the eggs, shelled, on
the top of this. Serve as hot as possible.


POTATO CAKES

3 fair-sized potatoes, 1 egg, 2 tablespoonfuls of Allinson fine
wheatmeal, pepper and salt to taste, and a pinch of nutmeg. Peel,
wash, and grate the raw potatoes; beat up the egg and mix it with the
potatoes, flour, and seasoning. Beat all well together, and fry the
mixture like pancakes in oil or butter.


POTATO CHEESE.

6 oz. of mashed potatoes, 2 lemons, 6 oz. of sugar, 2 oz. of butter.
Grate the rind of the lemons and pound it well with the sugar in a
mortar, add the potatoes very finely mashed; oil the butter and mix
this and the lemon juice with the rest of the ingredients; when all is
very thoroughly mixed, fill the mixture in a jar and keep closely
covered.


POTATO CHEESECAKES.

1 lb. of mashed potatoes, 4 oz. of grated cheese, 1 oz. of butter, 2
eggs, some bread raspings, 2 tablespoonfuls of Allinson fine
wheatmeal, 1/2 a teaspoonful of mustard, pepper and salt to taste.
Melt the butter and mix it with the mashed potatoes, add the cheese,
flour, seasoning, mustard, and 1 of the eggs well beaten. Mix all
well, and form the mixture into cakes. Beat up the second egg, turn
the cakes into the beaten egg and raspings, and fry them in oil or
butter until brown. Serve with tomato sauce and green vegetables.


POTATO CROQUETTES.

1/2 lb. of hot mashed potatoes, the yolks of 2 eggs, 1/2 a
saltspoonful of nutmeg, pepper and salt, 1 whole egg, raspings, some
Allinson nut-oil or butter for frying. Beat the potatoes well with the
yolks of the eggs and the seasoning; form the mixture into balls; beat
the egg well, roll the balls in the egg and breadcrumbs, and fry a
nice brown.


POTATO PUDDING.

1 lb. of potatoes well mashed, 1 oz. of butter, 3 eggs, 1-1/2 oz. of
sugar, the rind and juice of 1/2 a lemon, 1 gill of milk. Beat the
butter, mix it with the mashed potatoes, add the eggs well beaten,
also the other ingredients, turn the mixture into a buttered pie-dish,
and bake it 1/2 hour.


POTATO PUFF.

1 pint of mashed potatoes, 2 oz. of butter, 3 eggs, 1/2 pint of milk,
1/2 a saltspoonful of nutmeg, pepper and salt to taste, and a
dessertspoonful of finely chopped parsley. Beat the butter with a fork
until it creams, mix the potatoes with the butter, whip the yolks of
the eggs well with the milk, and stir in the other ingredients. Add
the nutmeg, parsley, and seasoning, and last of all the whites of the
eggs, beaten to a stiff froth. The potatoes, butter, eggs, and milk
should be well beaten separately before being used, as the success of
the dish depends on this. Turn the mixture into a buttered pie-dish,
and bake it for 1 hour in a hot oven.


POTATO ROLLS (BAKED).

2 lbs. of cold mashed potatoes, 1 boiled Spanish onion, 1 oz. of
butter, the yolk of 1 egg, a little nutmeg, pepper and salt to taste,
and a teaspoonful of powdered thyme. Chop up the onion fine, and mix
it with the mashed potatoes. Warm the butter until melted, and add
this, the yolk of egg, and the thyme. Mix all well, make the mixture
into little rolls 3 inches long, brush them over with a pastry brush
dipped in Allinson nut-oil or hot butter and bake them on a floured
tin until brown, which will take from 10 to 20 minutes. Serve with
brown sauce and vegetables.


POTATO ROLLS (Spanish).

3 teacupfuls of mashed potatoes, 3 tablespoonfuls of Allinson fine
wheatmeal, 18 olives, 1 egg well beaten; seasoning to taste. Stone the
olives and chop them up fine, mix the meal, mashed potato, olive, and
egg well together, season with pepper and salt; add a little milk if
necessary, make the mixture into rolls, and proceed as in "Potato
Rolls."


POTATO SALAD (1).

4 medium-sized cold boiled potatoes, 1 small onion minced very fine, 1
dessertspoonful of finely chopped parsley, oil and lemon juice, pepper
and salt to taste. Slice the potatoes, let them soak with 3
tablespoonfuls of water, mix them with the onion and parsley, and
dress like any other salad. Any good salad dressing may be used.


POTATO SALAD (2).

1-1/2 pints of mashed potatoes, 2 hard-boiled eggs, 2 tablespoonfuls
of Allinson salad oil, 1/2 a teacupful of milk, 1 teaspoonful of
mustard, pepper, salt, and lemon juice to taste. Make a dressing of
the oil, milk, mustard, and seasoning. Mash the yolks of the eggs and
mix them with the lemon juice, and add this to the dressing. Chop the
whites of the eggs up fine. Mix the mashed potatoes, dressing, and
chopped whites of eggs well together. Turn the mixture into a salad
bowl or glass dish, and garnish with parsley or watercress and
beetroot.


POTATO SALAD (MASHED).

1/2 pint of mashed potatoes, 2 hard-boiled eggs, 2 tablespoonfuls of
Allinson salad oil, 1 dessertspoonful of sugar, 1 teaspoonful of
mustard, pepper and salt to taste, 2 tablespoonfuls of lemon juice and
seasoning; mash the yolks of the eggs quite fine and mix them smooth
with the lemon juice, and add this to the dressing. Chop the whites of
the eggs up very fine, mix all together; turn the mixture smoothly
into a salad bowl or glass dish, and garnish with watercress and
beetroot.


POTATO SAUSAGES.

1 pint of mashed potato, 2 eggs well beaten, 1 breakfastcupful of
breadcrumbs, 2 oz. of butter (or Allinson nut-oil), 1/2 a saltspoonful
of nutmeg, pepper and salt. Mash the potatoes well with one of the
eggs, add seasoning, form the mixture into sausages, roll them in egg
and breadcrumbs, and fry them brown.


POTATO SNOW (a Pretty Dish).

1-1/2 lbs. of potatoes, 3 hard-boiled eggs, 1 small beetroot. Boil the
potatoes till tender, pass them through a potato masher into a hot
dish, letting the mashed potato fall lightly, and piling it up high.
Slice the eggs and beetroot, and arrange alternate slices of egg and
beetroot round the base of the potato snow. Brown the top with a
salamander, or, if such is not handy, with a coal-shovel made red hot.


POTATO SURPRISE.

1 pint of mashed potatoes, 1 oz. of butter, 4 tomatoes, pepper and
salt, 1 tablespoonful of finely chopped parsley. Mix the butter well
with the mashed potatoes, season with a little pepper and salt. Butter
8 patty pans and line them with a thick layer of potato; place 1/2 a
tomato in each, with a little of the parsley and a dusting of pepper
and salt. Cover with mashed potatoes, and brown the patties in the
oven.


POTATO WITH CHEESE.

1 pint of finely mashed potatoes, 1/2 oz. of butter, 3 oz. of grated
cheese, a little nutmeg, pepper and salt to taste. Mix all well with
the seasoning, grease some patty pans, fill them with the mixture, and
bake them in a moderate oven until golden brown. Serve with vegetables
and any savoury sauce.


POTATOES À LA DUCHESSE.

Prepare potatoes as in "Milk Potatoes," leaving out the parsley; beat
up, 1 egg with the juice of 1 lemon, let the potatoes go off the boil,
add the egg and lemon juice carefully; re-heat the whole again but do
not allow it to boil, to avoid the egg curdling.


POTATOES (BROWNED).

1 pint of mashed potato, 1 large English onion, 1 oz. of butter,
pepper and salt. Mince the onion very fine and fry it a golden brown
in the butter, mix it well with the mashed potato, and add seasoning
to taste; form the mixture into cakes, flour them well, place them in
a greased baking tin, with little bits of butter on the top of the
cakes, and bake them a nice brown.


POTATOES AND CARROTS.

1-1/2 lbs. of boiled potatoes, 3/4 lb. of boiled carrots, 2 eggs, 1
oz. of butter pepper and salt to taste, some Parsley. Mash the
potatoes and carrots together, beat the eggs well and mix them with
the vegetables, add seasoning; butter a mould, fill it with the
mixture, spread the butter on the top, bake the whole for 1/2 hour,
turn out, and garnish with parsley.


POTATOES (CURRIED).

6 good-sized potatoes parboiled, 1 oz. of butter, 1 teaspoonful of
curry powder, 3/4 pint of milk, 1 dessertspoonful of fine wheatmeal,
salt and lemon juice to taste. Slice the potatoes into a saucepan and
pour the milk over them; smooth the curry powder with a little water,
pour this over the potatoes, and add the butter and seasoning. Let the
potatoes cook gently until soft; then thicken with the meal, which
should be previously smoothed with a little milk or water. Let all
simmer for 2 or 3 minutes; add lemon juice, and serve.


POTATOES (MASHED).

To mash potatoes well they should be drained when soft and steamed dry
over the fire; then turn them into a basin and pass them through a
potato masher back into the saucepan; add a piece of butter the size
of a walnut (or more according to quantity of potatoes), and a little
hot milk, and mash all well through over the fire with a wooden spoon,
adding hot milk as required until it is a thick, creamy mass.


POTATOES (MASHED) (another way).

1 finely chopped English onion to 1 pound of potatoes, piece of butter
the size of a walnut, pepper and salt to taste. Fry the onion a nice
brown in the butter, taking care not to burn it. When the potatoes
have been passed through the masher back into the saucepan, add the
fried onion and seasoning and a little hot milk. Mash all well
through, and serve very hot.


POTATOES (MILK).

Boil or steam potatoes in their skins; when soft, peel and slice them.
Make a sauce of milk, thickened with Allinson fine wheatmeal, and
season with pepper and salt. Let the potatoes simmer in the sauce for
10 minutes. Before serving mix into the sauce a spoonful of finely
chopped parsley.


POTATOES (MILK) WITH CAPERS.

1 lb. of potatoes, 3/4 pint of milk, 1 tablespoonful of finely chopped
capers, 1 teaspoonful of vinegar, pepper and salt to taste, 1
tablespoonful of Allinson wholemeal, boil the potatoes till nearly
tender; drain them and cut them in slices. Return them to the
saucepan, add the milk and seasoning, and when the milk boils add the
wheatmeal. Let all simmer until the potatoes are tender, add the
capers and vinegar. Then simmer a few minutes with the capers, and
serve.


POTATOES (SAVOURY).

1-1/2 lbs. of small boiled potatoes, 1 oz. of butter, 1
dessertspoonful of finely chopped onion, 3 eggs, 1 dessertspoonful of
vinegar, pepper and salt to taste, 1 clove of garlic. Slice the
potatoes into the saucepan and let them stew gently for 15 minutes
with the butter, onion, and seasoning, shaking them occasionally to
prevent burning. Rub the inside of a basin with the garlic, break the
eggs into it, beat them well with the vinegar, and pour them over the
potatoes, shake the whole well over the fire until thoroughly mixed,
and serve.


POTATOES (SCALLOPED).

6 medium-sized boiled potatoes, 2 onions chopped fine, and fried
brown, 1 breakfastcupful of milk, 1 oz. of butter, pepper and salt, a
little Allinson wholemeal. Slice the potatoes; butter a pie-dish, put
into it a layer of potatoes, over this sprinkle pepper and salt, some
of the onion, part of the butter, and a little meal. Repeat this until
the dish is full, pour the milk over the whole, and bake for 1 hour.


POTATOES (STUFFED) (1).

6 large potatoes, 1-1/2 breakfastcupfuls of breadcrumbs, 1/2 lb. of
grated English onions, 1 teaspoonful of powdered sage, 1 ditto of
finely chopped parsley, 1 egg well beaten, piece of butter the size of
a walnut, pepper and salt to taste. Halve the potatoes, scoop them
out, leaving nearly 1 inch of the inside all round. Make a stuffing of
the other ingredients, adding a very little milk it the stuffing
should be too dry; fill the potatoes with it, tie the halves together,
and bake them until done. Serve with brown sauce.


POTATOES (STUFFED) (2).

6 large potatoes, 1 Spanish onion, 1 large apple, 1 oz. of butter, 1/2
teaspoonful of allspice, 1 dessertspoonful of sugar, pepper and salt
to taste, a cupful of breadcrumbs. Chop the onion and apple fine and
stew them (without water) with the butter, allspice, sugar, and
seasoning. When quite tender sift in enough breadcrumbs to make a
fairly stiff paste. Scoop the potatoes out as in previous recipe, fill
them with the mixture, tie, bake the potatoes till tender, and serve
them with brown sauce and vegetables.


POTATOES (STUFFED) (3).

6 large boiled potatoes, 1-1/2 ozs. of grated Gruyère or Canadian
cheese, 1 egg well beaten, pepper and salt to taste, a piece of butter
the size of a walnut. Halve the potatoes as before, scoop them out,
leaving 1/2 inch of potato wall all round. Mash the scooped out potato
well up with the cheese, add the egg, butter, and seasoning, also a
little milk if necessary; fill the potatoes, tie them together, brush
over with a little oiled butter, and bake them 10 to 15 minutes. Serve
with vegetables and white sauce.


POTATOES (STUFFED) (4).

6 large boiled potatoes, 1 large English onion, 1/2 oz. of butter, 1
egg well beaten, pepper and salt to taste. Halve the potatoes as
before, scoop out most of the soft part and mash it up. Mince the
onion very finely and fry it a nice brown with the best part of the
butter, mix all up together, adding the egg and seasoning, fill the
potato skins, tie the halves together, brush them over with the rest
of the butter (oiled), and put them in the oven until well heated
through. Serve with vegetables and brown sauce.


POTATOES (TOASTED).

Cut cold boiled potatoes into slices, brush them over with oiled
butter, place them on a gridiron (if not handy, in a wire salad
basket), and put it over a clear fire. Brown the slices on both sides.



SAUCES


Flesh-eaters have the gravy of meat to eat with their vegetables, and
when they give up the use of flesh they are often at a loss for a good
substitute. Sauces may be useful in more ways than one. When not too
highly spiced or seasoned they help to prevent thirst, as they supply
the system with fluid, and when made with the liquor in which
vegetables have been boiled they retain many valuable salts which
would otherwise have been lost. When foods are eaten in a natural
condition no sauces are required, but when food is changed by cooking
many persons require it to be made more appetising, as it is called.
The use of sauces is thus seen to be an aid to help down plain and
wholesome food, and being fluid they cause the food to be more
thoroughly broken up and made into a porridgy mass before it is
swallowed. From a health point of view artificial sauces are not good,
but if made as I direct very little harm will result.

Brown Gravy, Fried Onion Sauce, or Herb Gravy must be used with great
caution, or not at all by those who are troubled with heartburn,
acidity, biliousness, or skin eruptions of any kind.

The water in which vegetables (except cabbage or potatoes) have been
boiled is better for making sauces than ordinary water.


APPLE SAUCE.

1 lb. of apples, 1 gill of water, 1-1/2 oz. of sugar (or more,
according to taste), 1/2 a teaspoonful of mixed spice. Pare and core
the apples, cut them up, and cook them with the water until quite
mashed up, add sugar and spice. Rub the apples through a sieve,
re-heat, and serve. Can also be served cold.


APRICOT SAUCE.

1/2 lb. of apricot jam, 1/2 a teaspoonful of Allinson cornflour.
Dilute the jam with 1/2 pint of water, boil it up and pass it through
a sieve; boil the sauce up, and thicken it with the cornflour. Serve
hot or cold.


BOILED ONION SAUCE.

This is made as "Wheatmeal Sauce," but plenty of boiled and chopped
onions are mixed in it. This goes well with any plain vegetables.


BROWN GRAVY.

Put a tablespoonful of butter or olive oil into a frying-pan or
saucepan, make it hot, dredge in a tablespoonful of Allinson fine
wheatmeal, brown this, then add boiling water, with pepper and salt to
taste. A little mushroom or walnut ketchup may be added it desired.
Eat with vegetables or savouries.


BROWN SAUCE (1).

1 oz. of Allinson fine wheatmeal, 1 oz. of butter, the juice of 1/2 a
lemon, a blade of mace, pepper and salt to taste. Melt the butter in a
frying-pan over the fire, stir into it the meal, and keep on stirring
until it is a brown colour. Stir in gradually enough boiling water to
make the sauce of the thickness of cream. Add the lemon juice, the
mace, and seasoning, and let the sauce simmer for 20 minutes. Remove
the mace, and pour the sauce over the onions. If the sauce should be
lumpy, strain it through a gravy-strainer.


BROWN SAUCE (2).

2 tablespoonfuls of Allinson fine wheatmeal, 1 oz. of butter, 6
eschalots chopped fine, 3 bay leaves, 1/2 a lemon (peeled) cut in
slices, pepper and salt to taste. Brown the meal with the butter; add
water enough to make the sauce the thickness of cream; add the
eschalots, lemon, bay leaves, and seasoning. Let all simmer 15 to 20
minutes; strain, return the sauce to the saucepan, and boil it up
before serving.


CAPER SAUCE.

Leave out the onions, otherwise make as "Wheatmeal Sauce." Add capers,
and cook 10 minutes after adding them. This goes very well with plain
boiled macaroni, or macaroni batter, or macaroni with turnips, &c.


CHOCOLATE SAUCE.

1 bar of Allinson chocolate, 1/2 pint of milk, 1/2 teaspoonful of
cornflour, 1/2 teaspoonful of vanilla essence. Melt the chocolate over
the fire with 1 tablespoonful of water, add the milk, and stir well;
when it boils add the cornflour and vanilla. Boil the sauce up, and
serve.


CURRANT SAUCE (RED & WHITE).

1/2 pint of both white and red currants, 2 ozs. of sugar, 1 gill of
water, 1/2 a teaspoonful of cornflour. Cook the ingredients for 10
minutes, rub the fruit through a sieve, re-heat it, and thicken the
sauce with the cornflour. Serve hot or cold.


CURRY SAUCE (1).

3 English onions, 1 carrot, 1 good cooking apple, 1 teaspoonful of
curry powder, 1/2 oz. of butter, 1 dessertspoonful of Allinson fine
wheatmeal, salt to taste. Chop up the onions, carrot, and apple, and
stew them in 3/4 pint of water until quite tender, adding the curry
and salt. When quite soft rub the vegetables well through a sieve;
brown the meal in the saucepan in the butter, add the sauce to this,
and let it simmer for a few minutes; add a little more water if
necessary.


CURRY SAUCE (2).

1 onion, 1 even teaspoonful of curry, 1/2 pint of water, 1/2 oz. of
butter, 1 teaspoonful of Allinson fine wheatmeal, a little burnt
sugar. Grate the onion into the water, add curry, butter, and salt,
and let these ingredients cook a few minutes. Thicken the sauce with
the meal, and colour with burnt sugar.


CURRY SAUCE (BROWN).

2 tablespoonfuls of Allinson fine wheatmeal, 1 oz. of butter (or oil),
1 teaspoonful of curry powder, 1 English onion chopped fine, 1 good
tablespoonful of vinegar, a pinch of mint and sage, and salt to taste.
Fry the onions in the butter until nearly brown, add the meal, and
brown; add as much water as required to make the sauce the consistency
of cream; add the curry, vinegar, and seasoning. Let the whole simmer
for 5 to 10 minutes, strain the sauce, return to the saucepan, beat it
up, and serve.


EGG CAPER SAUCE.

The same as "Egg Sauce," adding 1 tablespoonful of finely chopped
capers before the egg is stirred in, and which should simmer a few
minutes.


EGG SAUCE.

3/4 pint of half milk and water, 1 egg, 1 teaspoonful of Allinson
cornflour, juice of 1/2 lemon, 1/2 oz. of butter, pepper and salt.
Boil the milk and water, add the butter and seasoning. Thicken the
sauce with the cornflour; beat the egg up with the lemon juice. Let
the sauce go off the boil; add gradually and gently the egg, taking
care not to curdle it. Warm up the sauce again, but do not allow it to
boil.


EGG SAUCE WITH SAFFRON.

1/2 pint of milk and water, 1 egg, 1 teaspoonful of cornflour, a pinch
of saffron, pepper and salt to taste. Boil the milk and water with the
saffron, and see that the latter dissolves thoroughly. Add seasoning,
and thicken with the cornflour; beat up the egg, and after having
allowed the sauce to cool a little, add it gradually, taking care not
to curdle the sauce. Heat it up, but do not let it boil. To easily
dissolve the saffron, it should be dried in the oven and then
powdered.


FRENCH SAUCE.

1 oz. of butter, 2 oz. each of carrot, turnip, onion, or eschalots, 1
tablespoonful of vinegar, 1 dessertspoonful of Allinson fine
wheatmeal, pepper and salt to taste, a little thyme. Chop the
vegetables up fine, and fry them in the butter, adding the thyme. When
slightly browned add 3/4 pint of water, into which the meal has been
rubbed smooth. Stir the sauce until it boils, then add the vinegar and
seasoning. Let all simmer for 1/2 an hour, rub the sauce through a
sieve, return it to the saucepan, boil up, and serve.


FRIED ONION SAUCE.

Chop fine an onion, fry, add Allinson fine wheatmeal, and make into a
sauce like brown gravy.


HERB SAUCE.

Make like "Brown Gravy," and add mixed herbs a little before serving.


HORSERADISH SAUCE.

1/2 pint of water, 2 tablespoonfuls of grated horseradish, 1
dessertspoonful of Allinson fine wheatmeal, 1/2 oz. butter, salt to
taste. Boil the water, butter, and horseradish for a few minutes, add
salt, and thicken the sauce with the meal rubbed smooth in a little
cold water; cook for two minutes, and serve.


MAYONNAISE SAUCE.

1/2 pint of oil, the yolk of 1 egg, the juice of a lemon, 1/2
teaspoonful each of mustard, pepper, and salt. Place the yolks in a
basin, which should be quite cold; work them smooth with a wooden
spoon, add the salt, pepper, and mustard, and mix all well. Stir in
the oil very gradually, drop by drop; when the sauce begins to thicken
stir in a little of the lemon juice, continue with the oil, and so on
alternately until the sauce is finished. Be sure to make it in a cool
place, also to stir one way only. It you follow directions the sauce
may curdle; should this ever happen, do not waste the curdled sauce,
but start afresh with a fresh yolk of egg, stirring in a little fresh
oil first, and then adding the curdled mixture.


MILK FROTH SAUCE.

1/2 pint of milk, 2 eggs, sugar to taste, some essence of vanilla or
any other flavouring, 1 teaspoonful of Allinson fine wheatmeal. Mix
the milk, eggs, flour, and flavouring, and proceed as in "Orange Froth
Sauce."


MINT SAUCE.

1 teacupful of vinegar, 1 teacupful of water, 1 tablespoonful of
sugar, 1 heaped-up tablespoonful of finely chopped mint. Mix all the
ingredients well, and let the sauce soak at least 1 hour before
serving.


MUSTARD SAUCE.

1 good teaspoonful of mustard, 1 dessertspoonful of Allinson fine
wheatmeal, 1 oz. of butter, vinegar and salt to taste, 1 teaspoonful
of sugar, 1/2 pint of water. Brown the wheatmeal with the butter in
the saucepan, add the mustard, vinegar, sugar, and salt, let all
simmer for a few minutes, and then serve.


OLIVE SAUCE.

Make a white sauce, stone and chop 8 Spanish olives, add them to the
sauce, and let it cook a few minutes before serving.


ONION SAUCE.

1 large Spanish onion, 1/2 pint of milk, 1 gill of water, 4 oz. of
butter, 1 dessertspoonful of Allinson fine wheatmeal, pepper and salt
to taste. Chop the onions up fine, and cook them in the water until
tender, add the milk, butter and seasoning. Smooth the meal with a
little water, thicken the sauce, let it simmer for five minutes, and
serve.


ORANGE FLOWER SAUCE

Make a sweet white sauce, and flavour it with 2 tablespoonfuls of
orangeflower water.


ORANGE FROTH SAUCE.

The juice of 2 oranges, 2 eggs, sugar to taste, 1 teaspoonful of white
flour (not cornflour), add to the orange juice enough water to make
1/2 pint of liquid; mix this well with the sugar, the eggs previously
beaten, and the flour smoothed with a very little water; put the
mixture over the fire in an enamelled saucepan, and whisk it well
until quite frothy; do not allow the sauce to boil, as it would then
be spoiled. Serve immediately.


ORANGE SAUCE

2 oranges, 4 large lumps of sugar, 1/2 a teaspoonful of cornflour,
some water. Rub the sugar on the rind of one of the oranges until all
the yellow part is taken off; take the juice of both the oranges and
add it to the sugar. Mix smooth the cornflour in 8 tablespoonfuls of
water, add this to the juice when hot, and stir the sauce over the
fire until thickened; serve at once.


PARSLEY SAUCE.

This is made as "Wheatmeal Sauce," but some finely chopped parsley is
added five minutes before serving.


RASPBERRY FROTH SAUCE.

1/2 pint of raspberries, 1 gill of water, 2 eggs, sugar to taste, 1
teaspoonful of white flour. Boil the raspberries in the water for 10
minutes, then strain through a cloth or fine hair sieve; add a little
more water if the juice is not 1/2 pint; allow it to get cold, then
add the eggs, flour, and sugar, and proceed as for "Orange Froth
Sauce." This sauce can be made with any kind of fruit juice.


RATAFIA SAUCE.

3 oz. of ratafias, 1/2 pint of milk; the yolk of 1 egg. Bruise the
ratafias and put them in a stewpan with the milk; let it boil, remove
from the fire, beat up the yolk of egg, and when the milk has cooled a
little stir it in carefully; stir again over the fire until the sauce
has thickened a little, but do not let it boil.


ROSE SAUCE.

Make a sweet white sauce, and flavour with 2 tablespoonfuls of
rosewater.


SAVOURY SAUCE.

1 onion, 3 carrots, 1 oz. butter, a teaspoonful of Allinson fine
wheatmeal, a little nutmeg, pepper and salt to taste. Chop up the
onion and fry it a nice brown; cut up the carrots into small dice,
cook them gently in 1 pint of water with the onion and seasoning until
quite soft; then rub the sauce through a sieve, return it to the
saucepan, heat it up and thicken it with the meal, if necessary.


SORREL SAUCE.

Make a white sauce, and add to it a handful of finely chopped sorrel;
let it simmer a few minutes, and serve.


SPICE SAUCE.

Make a sweet white sauce, and add 1/2 teaspoonful of mixed spice
before serving.


TARTARE SAUCE.

1 lb. of mushrooms, 1 small onion, 1/2 oz. of butter, 1
dessertspoonful of Allinson fine wheatmeal, pepper and salt to taste,
juice of 1/2 a lemon. Cook the mushrooms and onion, chopped fine, in
1/2 pint of water for 15 minutes; adding the butter and seasoning.
Strain the sauce and return it to the saucepan, thicken it with the
meal, add the lemon juice, let it simmer 2 or 3 minutes, and serve.


TOMATO SAUCE (1).

1/2 a canful of tinned tomatoes or 1 lb. of fresh ones, a
tablespoonful of Allinson fine wheatmeal, 1/2 oz. of butter, pepper
and salt to taste. If fresh tomatoes are used, slice them and set them
to cook with a breakfastcupful of water. For tinned tomatoes a
teacupful of water is sufficient. Let the tomatoes cook gently for 10
minutes, then rub them well through a strainer. Return the liquid to
the saucepan, add the butter, pepper, and salt, and when it boils
thicken the sauce with the meal, which should he smoothed well with a
little cold water. Let the sauce simmer for a minute, and pour it into
a warm sauce-boat.


TOMATO SAUCE (2).

Cut up fresh or tinned tomatoes, cook with water and finely chopped
onions; when done rub through a sieve, boil up again, thicken with
Allinson fine wheatmeal made into a paste with water. Add a little
butter, pepper, and salt. Eat with vegetables or savoury dishes.


WHEATMEAL SAUCE.

Mix milk and water together in equal proportions, add a grated onion,
and boil; rub a little Allinson fine wheatmeal into a paste with cold
water. Mix this with the boiling milk and water, and let it thicken;
add a little pepper and salt to taste. Eat this with vegetables.


WHITE SAUCE (1).

3/4 pint of milk, 1 dessertspoonful of Allinson fine wheatmeal, sugar
to taste. Boil 1/2 pint of the milk with sugar, mix the meal smooth in
the rest of the milk, add this to the boiling milk and keep stirring
until the sauce has thickened, cook for 3 to 4 minutes, strain it
through a gravy strainer, re-heat, and flavour with vanilla or almond
essence.


WHITE SAUCE (2).

1/2 pint of milk, a dessertspoonful of Allinson cornflour or potato
flour, a little vanilla essence, 1 teaspoonful of sugar. Boil the
milk, thicken it with the cornflour previously smoothed with a little
water, add sugar and vanilla, boil up, and serve with the pudding.


WHITE SAUCE (SAVOURY).

3/4 pint of milk, 1 good dessertspoonful of Allinson fine wheatmeal, a
small piece of butter, size of a nut, pepper and salt to taste. Bring
part of the milk to the boil, mix the meal smooth with the rest, add
the butter and seasoning, and thicken the sauce. Let it cook gently a
few minutes after adding the meal, and serve.



PUDDINGS


ALMOND PUDDING (1).

4 eggs, 3 oz. of castor sugar, 4 oz. of ground sweet almonds, 1/2 oz.
of ground bitter almonds. Whip the whites of the eggs to a stiff
froth, mix them lightly with the well-beaten yolks, add the other
ingredients gradually. Have ready a well-buttered pie-dish, pour the
mixture in (not filling the dish more than three-quarters full), and
bake in a moderately hot oven until a knitting needle pushed through
comes out clean. Turn the pudding out and serve cold.


ALMOND PUDDING (2).

1/2 lb. of almond paste, 1/4 lb. of butter, 2 eggs, 2 tablespoonfuls
of sifted sugar, cream, and ratafia flavouring. With a spoonful of
water make the ground almonds into a paste, warm the butter, mix the
almonds with this, and add the sugar and 2 tablespoonfuls of cream or
milk, and the eggs well beaten. Mix well, and butter some cups, half
fill them, and bake the puddings for about 20 minutes. Turn them out
on a dish, and serve with sweet sauce.


ALMOND RICE.

1/2 lb. of rice, 2-1/2 pints of milk, 1 oz. of butter, 3 oz. of ground
sweet almonds and a dozen bitter ground almonds, sugar to taste, 1
teaspoonful of cinnamon, some raspberry jam. Cook the rice, butter,
milk, sugar, and almonds until the rice is quite tender, which will
take from 40 to 50 minutes; butter a mould, sift the cinnamon over it
evenly, pour in the rice, let it get cold, turn out and serve with
sauce made of raspberry jam and water. Dip the mould into hot water
for 1/2 a minute, if the rice will not turn out easily.


APPLE CHARLOTTE.

2 lbs. of cooking apples, 1 teacupful of mixed currants and sultanas,
1 heaped up teaspoonful of ground cinnamon, 2 oz. of blanched and
chopped almonds, sugar to taste, Allinson wholemeal bread, and butter.
Pare, core, and cut up the apples and set them to cook with 1
teacupful of water. Some apples require much more water than others.
When they are soft, add the fruit picked and washed, the cinnamon, and
the almonds and sugar. Cut very thin slices of bread and butter, line
a buttered pie-dish with them. Place a layer of apples over the
buttered bread, and repeat the layers of bread and apples until the
dish is full, finishing with a layer of bread and butter. Bake from
3/4 hour to 1 hour.


APRICOT PUDDING.

1 tin of apricots, 6 sponge cakes, 1/2 pint of milk, 2 eggs. Put the
apricots into a saucepan, and let them simmer with a little sugar for
1/2 an hour; take them off the fire and beat them with a fork. Mix
with them the sponge cakes crumbled. Beat the eggs up with milk and
pour it on the apricots. Pour the mixture into a wetted mould and bake
in a hot oven with a cover over the mould for 1/2 an hour. Turn out;
serve either hot or cold.


BAKED CUSTARD PUDDING.

1 pint of milk, 3 eggs, sugar, vanilla flavouring, nutmeg. Warm the
milk, beat up the eggs with the sugar, pour the milk over, and
flavour. Have a pie-dish lined at the edge with baked paste, strain
the custard into the dish, grate a little nutmeg over the top, and
bake in a slow oven for 1/2 an hour. Serve in the pie-dish with stewed
rhubarb.


BARLEY (PEARL) AND APPLE PUDDING.

1/2 lb. of pearl barley, 1 lb. of apples, 2 oz. of sugar, 1/4 oz. of
butter, the grated rind of a lemon. Soak the barley overnight, and
boil it in 3 pints of water for 3 hours. When quite tender, add the
sugar, lemon rind, and the apples pared, cored, and chopped fine. Pour
the mixture into a buttered dish, put the butter in bits over the top,
and bake for 1 hour.


BATTER JAM PUDDING.

1 pint of milk, 3 oz. of cornflour, 3 oz. of Allinson fine wheatmeal,
2 oz. of butter, 3 eggs, some raspberry or apricot jam. Rub the
cornflour and meal smooth with a little of the milk; bring the rest to
boil with the butter, and stir into it the smooth paste. Stir the
mixture over the fire for about 8 minutes, then turn it into a basin
to cool. Beat up the yolks of the eggs and add them to the cooked
batter; whip the whites of the eggs to a stiff froth and add them to
the rest; butter a pie-dish, pour in a layer of the batter, then
spread a layer of jam, and so on, until the dish is full, finishing
with the batter, and bake the pudding for 1/2 an hour.


BATTER PUDDING.

1/2 lb. of Allinson fine wheatmeal, 1 pint of milk, 3 eggs, 1
dessertspoonful of sugar, 1 teaspoonful of ground cinnamon (or any
other flavouring preferred). Beat the eggs well, mix all thoroughly,
and bake about 3/4 hour.


BELGIAN PUDDING.

Soak a 1d. French roll in 1/2 pint of boiling milk; for 1 hour, then
add 1/4 lb. of sultanas, 1/4 lb. of currants, 3 oz. of sugar, 4
chopped apples, a little chopped peel, the yolks of 3 eggs, a little
grated nutmeg and zest of lemon. Mix in lastly the whites of the 3
eggs whisked to a stiff froth, pour into a mould, and boil for 2
hours. Serve with a sweet sauce.


BIRD-NEST PUDDING.

6 medium-sized apples, 5 eggs, 1 quart of milk, sugar, the rind of 1/2
a lemon and some almond or vanilla essence. Pare and core the apples,
and boil them in 1 pint of water, sweetened with 2 oz. of sugar, and
the lemon rind added, until they are beginning to get soft. Remove the
apples from the saucepan and place them in a pie-dish without the
syrup. Heat the milk and make a custard with the eggs, well beaten,
and the hot milk; sweeten and flavour it to taste, pour the custard
over the apples, and bake the pudding until the custard is set.


BREAD AND JAM PUDDING.

Fill a greased pudding basin with slices of Allinson bread, each slice
spread thickly with raspberry jam; make a custard by dissolving 1
tablespoonful of cornflour in 1 pint of milk well beaten; boil up and
pour this over the jam and bread; let it stand 1 hour; then boil for 1
hour covered with a pudding cloth. Serve either hot or cold, turned
out of the basin.


BREAD PUDDING (STEAMED).

3/4 lb. of breadcrumbs, 1 wineglassful of rosewater, 1 pint of milk, 3
oz. of ground almonds, sugar to taste, 4 eggs well beaten, 1 oz. of
butter (oiled). Mix all the ingredients, and let them soak for 1/2 an
hour. Turn into a buttered mould and steam the pudding for 1-1/2 to 2
hours.


BREAD SOUFFLÉ.

5 oz. of Allinson wholemeal bread, 1 pint of milk, 2 tablespoonfuls of
orange or rosewater, sugar to taste, 4 eggs. Soak the bread in the
milk until perfectly soft; add sugar and the rose or orange water;
beat the mixture up with the yolks of the eggs; beat the whites of the
eggs to a stiff froth, and mix them lightly with the rest; pour the
whole into a well-buttered pie-dish and bake the soufflé for 1/2 an
hour in a brisk oven; serve immediately.


BUCKINGHAM PUDDING.

1/4 lb. of ratafias, 4 or 5 sponge cakes, 3 eggs, 3/4 pint of milk,
sugar to taste, vanilla flavouring. Butter a mould, press the ratafias
all over it, and lay in the sponge cakes cut in slices; then put in
more ratafias and sponge cakes until the mould is almost full. Beat
the yolks of the eggs well together and the whites of 2 eggs. Boil the
milk and pour it on the eggs, let it cool a little, add sugar and
flavouring. Pour into the mould. Cover it with buttered paper and
steam for about 1 hour. Turn it out carefully, and serve with jam or
sauce round it.


BUN PUDDING.

3 stale 1d. buns, 1-1/2 pints milk, 3 eggs, 2 oz. sugar. Cut the buns
in thin slices, put them in a dish, beat the eggs well, add to the
milk and sugar, and pour over the buns; cover with a plate, then
stand for 2 hours; bake for 1 hour in a moderate oven, or steam for
1-1/2 hours, as preferred; serve with lemon sauce.


CABINET PUDDING (1).

1/2 lb. of Allinson bread cut in thin slices, eggs and milk as in Bun
Pudding, 1 breakfastcupful of currants and sultanas mixed, 1 heaped-up
teaspoonful of cinnamon, 2 oz. of butter, 2 oz. of chopped almonds,
and sugar to taste. Soak the bread as directed in above recipe, add
the fruit, which should be previously well washed, picked, and dried,
and the cinnamon, almonds, and sugar. Dissolve part of the butter, add
it to the rest of the ingredients, and mix them all well together.
Butter a pie-dish with the rest of the butter, and bake the pudding in
a moderate oven for 1 hour.


CABINET PUDDING (2).

2 oz. dried cherries, 2 oz. citron peel, 2 oz. ratafias, 8 stale
sponge cakes, 1 pint of milk, 4 eggs, well beaten, a few drops of
almond essence, and some raspberry jam. 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, ratafias, and
jam. When the mould is nearly full, pour over the mixture the custard
of milk and eggs with the flavouring added. Steam the pudding for 1
hour, and serve with sauce.


CABINET PUDDING (3).

Butter a pint pudding mould and decorate it with preserved cherries,
then fill the basin with layers of sliced sponge cakes and macaroons,
scattering a few cherries between the layers. Make a pint of custard
with Allinson custard powder, add to it 2 tablespoonfuls of raisin
wine and pour over the cakes, &c., steam the pudding carefully for
three-quarters of an hour, taking care not to let the water boil into
it; serve with wine sauce.


CANADIAN PUDDING.

To use up cold stiff porridge. Mix the porridge with enough hot milk
to make it into a fairly thick batter. Beat up 1 or 2 eggs, 1 egg to a
breakfastcupful of the batter, add some jam, stirring it well into the
batter, bake 1 hour in a buttered pie-dish.


CARROT PUDDING.

3 large carrots, 3 eggs, 1/2 pint of milk, 4 oz. of Allinson fine
wheatmeal, 2 tablespoonfuls of syrup, 1 teaspoonful of cinnamon.
Scrape and grate the carrots, make a batter of the other ingredients,
add the grated carrots, pour the mixture into a buttered mould, and
steam the pudding for 2-1/2 to 3 hours.


CHOCOLATE ALMOND PUDDING.

1/2 lb. of ground sweet almonds, 7 oz. of castor sugar, 1 oz. of
Allinson cocoa, 8 eggs, the whites beaten up stiffly, 1
dessertspoonful of vanilla essence. Place the yolks of the eggs in the
pan, whip them well, add the vanilla essence, the sugar, the almond
meal, and the cocoa, beating the mixture all the time; add the whites
of the eggs last. Pour the mixture into pie-dishes, taking care not to
fill them to the top, and bake the puddings the same way as almond
puddings.


CHOCOLATE MOULD.

1 quart of milk, 2 oz. of potato flour, 2 oz. of Allinson fine
wheatmeal, 1 heaped-up tablespoonful of cocoa, 1 dessertspoonful of
vanilla essence, and sugar to taste. Smooth the potato flour,
wheatmeal flour, and cocoa with some of the milk. Add sugar to the
rest of the milk, boil it up and thicken it with the smoothed
ingredients. Let all simmer for 10 minutes, stir frequently, add the
vanilla and mix it well through. Pour the mixture into a wetted mould;
turn out when cold, and serve plain, or with cold white sauce.


CHOCOLATE PUDDING.

1/4 lb. of grated Allinson chocolate, 1/4 lb. of flour, 1/4 lb. of
sugar, 1/4 lb. of butter, 1 pint of milk, 3 eggs. Mix the chocolate,
flour, sugar, and butter together. Boil up the milk and stir over the
fire until it comes clean from the sides of the pan, then take it out
and let it cool. Break the eggs, whisk the whites and yolks
separately, first add the yolks to the pudding, and when they are well
stirred in, mix in the whites. Put into a buttered basin, and steam
for 1 hour. Turn out and serve hot.


CHOCOLATE PUDDING (STEAMED).

Three large sticks of chocolate, 1 pint of milk, 3 eggs, 7 oz. of
Allinson fine wheatmeal, piece of vanilla 3 inches long Dissolve the
chocolate in 3/4 of the pint of milk, with the rest of the milk mix
the wholemeal smooth, add it to the boiled chocolate, and stir the
mixture over the fire until it detaches from the sides of the
saucepan; then remove it from the fire and let it cool a little. Beat
up the yolks of the eggs and stir those in, whip the whites to a stiff
froth and mix these well through, turn the whole into a buttered
mould, and steam the pudding 1-1/2 hours. Serve with white sauce
poured round.


CHOCOLATE TRIFLE.

8 sponge cakes, 3 large bars of chocolate, 1/4 pint of cream, white of
1 egg, 3 inches of stick vanilla, 3 oz. of almonds blanched and
chopped, 2 oz. of ratafia, 1/2 pint of milk. Break the sponge cakes
into pieces, boil the milk and pour it over them; mash them well up
with a spoon. Dissolve half the chocolate in a saucepan with 2
tablespoonfuls of water, and flavour it with 1 inch of the vanilla,
split; when the chocolate is quite dissolved remove the vanilla. Have
ready a wetted mould, put into it a layer of sponge cake, next spread
some of the dissolved chocolate, sprinkle with almonds and ratafias,
repeat until you finish with a layer of sponge cake. Grate the rest of
the chocolate, whip the cream with the whites of eggs, vanilla, and 1
teaspoonful of sifted sugar; sift the chocolate into the whipped
cream. Turn the sponge cake mould into a glass dish, spread the
chocolate cream over it evenly, and decorate it with almonds.


CHRISTMAS PUDDING (1).

1 lb. raisins (stoned), 1 lb. chopped apples, 1 lb. currants, 1 lb.
breadcrumbs, 1/2 lb. mixed peel, chopped fine, 1 lb. shelled and
ground Brazil nuts, 1/2 lb. chopped sweet almonds, 1 oz. bitter
almonds (ground), 1 lb. sugar, 1/2 lb. butter, 1/2 oz. mixed spice, 6
eggs. Wash, pick, and dry the fruit, rub the butter into the
breadcrumbs, beat up the eggs, and mix all the ingredients together;
if the mixture is too dry, add a little milk. Fill some greased basins
with the mixture, and boil the puddings from 8 to 12 hours.


CHRISTMAS PUDDING (2).

12 oz. breadcrumbs, 1/2 lb. currants, 1/2 lb. raisins, 1/2 lb. sweet
almonds, 1 doz. bitter almonds, 3/4 lb. moist sugar, 3 oz. of butter,
2 oz. candied peel, 8 eggs, 1 teaspoonful of spice, and 1 teacupful of
apple sauce. Rub the butter into the breadcrumbs, wash, pick, and dry
the fruit, stone the raisins, chop or grind the almonds, beat up the
eggs, mixing all well together, at the last stir in the apple sauce.
Boil the pudding in a buttered mould for 8 hours, and serve with white
sauce.


CHRISTMAS PUDDING (3).

1 lb. each of raisins, currants, sultanas, chopped apples, and Brazil
nut kernels; 1/2 lb. each of moist sugar, wholemeal breadcrumbs,
Allinson fine wheatmeal, and sweet almonds and butter; 1/4 lb. of
mixed peel, 1/2 oz. of mixed spice, 6 eggs, and some milk. Wash and
pick the currants and sultanas; wash and stone the raisins; chop fine
the nut kernels, blanch and chop fine the almonds, and cut up fine the
mixed peel. Rub the butter into the meal and breadcrumbs. First mix
all the dry ingredients, then beat well the eggs and add them. Pour as
much milk as is necessary to moisten the mixture sufficiently to work
it with a wooden spoon. Have ready buttered pudding basins, nearly
fill them with the mixture, cover with pieces of buttered paper, tie
pudding cloths over the basins, and boil for 12 hours.


CHRISTMAS PUDDING (4).

This is a plainer pudding, which will agree with those who cannot take
rich things. 1/2 lb. each of raisins, sultanas, currants, sugar,
butter, and Brazil nuts. 1 lb. each of wholemeal breadcrumbs, Allinson
fine wheatmeal, and grated carrots; 4 beaten-up eggs, 1/2 oz. of
spice, and some milk. Wash and pick the currants and sultanas, wash
and stone the raisins, and chop fine the Brazil nuts. Rub the butter
into the wholemeal flour, mix all the ingredients together, and add as
much milk as is required to moisten the mixture. Fill buttered pudding
basins with it, cover with buttered paper, and tie over pudding
cloths. Boil the puddings for 8 hours.


COCOA PUDDING.

1/2 lb. of stale Allinson bread, 1 pint of milk, 1 oz. of butter, 3
oz. of sifted sugar, 1 tablespoonful of Allinson cocoa, 3 eggs,
vanilla to taste. Boil the bread in the milk until it is quite soft
and mashed up; then add the cocoa, smoothed with a little hot water,
the sugar, and vanilla. Let the mixture cool a little, add the yolks
of the eggs, well beaten, then beat the whites of the eggs to a stiff
froth, add these, mixing all well. Bake the pudding in a buttered dish
of an hour.


COCOANUT PUDDING (1).

1/2 lb. of Allinson bread, 3 eggs, 1 pint of milk, 1 grated fresh
cocoanut, its milk, and sugar to taste. Soak the bread as for the
savouries, add the cocoanut, the milk of it, and sugar, and mix all
well. Butter a pie-dish, pour in the mixture, place a few little
pieces of butter on the top, and bake as above.


COCOANUT PUDDING (2).

10 oz. of fresh grated cocoanut, 8 oz. of Allinson breadcrumbs, 4 oz.
of stoned muscatels, chopped small, 3 oz. of sugar, 3 eggs, 1 pint of
milk. Mix the breadcrumbs, cocoanut; muscatels, sugar, and the butter
(oiled); add the yolks of the eggs, well beaten, whip the whites of
the eggs to a stiff froth, add these to the mixture just before
turning the pudding into a buttered pie-dish; bake until golden brown.


COLLEGE PUDDING.

Twelve sponge fingers, 4 oz. of ratafia biscuits, 2 oz. blanched
almonds, 2 oz. of candied fruit, and 1 pint of custard made with
Allinson custard powder. Butter thickly a pint and a half pudding
basin, decorate the bottom with a few slices of the bright coloured
fruits, split the sponge fingers and arrange them round the sides of
the basin, letting each one overlap the other and cut the tops level
with the basin; break up the remainder of the cakes and mix with the
chopped almonds, the ratafias crushed, and the remainder of the
candied fruits chopped finely; carefully fill the basin with this
mixture, not disturbing the fingers round the edge; prepare 1 pint of
custard according to recipe on page 75, and while still hot pour into
the basin over the cakes, &c., cover with a plate and put a weight on
the top, let stand all night in a cold place; turn out on to a glass
dish to serve.


CUSTARD PUDDING.

1 quart of milk, 2 oz. of cornflour, 2 oz. of Allinson fine wheatmeal,
sugar to taste, and vanilla or other flavouring. Proceed as for a
blancmange; when the ingredients are cooked, let them cool a little,
beat up the eggs, and mix them well with the rest, and bake all for 20
or 30 minutes in a moderate oven.


CUSTARD PUDDING WITHOUT EGGS.

One dessertspoonful of flour, one packet of Allinson custard powder, 1
oz. of butter, 1 pint of milk, and sugar to taste. Mix the flour and
custard powder to a smooth, thin paste, with a few tablespoonfuls of
the milk, boil the rest of the milk with the sugar and butter; when
quite boiling pour it into the powder, &c., in the basin, stir
briskly, then pour into a greased pie-dish and brown slightly in the
oven; before serving decorate the top with some apricot or other jam.


EMPRESS PUDDING.

1/2 lb. of rice, 2-1/2 pints of milk, the rind of 1/2 a lemon, 3 eggs,
some raspberry and currant jam. Gently cook the rice with the lemon
peel in the milk, until quite soft; let it cool a little and mix with
it the eggs, well beaten. Butter a cake tin, place a layer of rice
into it, spread a layer of jam, and repeat until the tin is full,
finishing with the rice. Bake the pudding for 3/4 of an hour, turn
out, and eat with boiled custard, hot or cold.


FEATHER PUDDING.

A teacupful of Allinson fine wheatmeal, a pinch of salt, 1/2 a
teacupful of sifted sugar, and 2 oz. of butter; whisk well together,
and add a teacupful of fresh milk, and 2 well-beaten eggs. Beat
steadily for 15 minutes; fill a well-greased tin about three-parts
full, and bake in a moderate oven for 35 minutes; serve with apricot
sauce poured over and around. To make the sauce, take 1 teacupful of
apricot jam, add to it 1 gill of water, make very hot, and rub through
a heated gravy strainer over and around the pudding; then serve at
once.


FRUIT AND CUSTARD PUDDING.

2 cupfuls of stewed and stoned plums (or the same quantity of any
other fruit), 1 pint of milk, 3 eggs, 1 large cupful of fine
breadcrumbs, sugar to taste, 1 teaspoonful of ground cinnamon, and 1
oz. of butter. Mix the crumbs and fruit in a bowl, oil the butter and
mix it with the other ingredients, adding the sugar and cinnamon; beat
up the eggs with the milk, and mix it with the rest of the pudding;
have ready a greased pie-dish, pour in the mixture, and bake the
pudding until nicely brown.


GIANT SAGO PUDDING.

2 oz. of giant sago, 2 oz. of Allinson fine wheatmeal, 2 oz. of
currants, 2 oz. of sultanas, 1 tablespoonful of sugar, 1 quart of
milk. Soak the sago in cold water, drain, and cook in a double
saucepan, if possible, with 1-1/2 pints of the milk for 2 hours; mix
the meal smooth with the rest of the milk, add this, the fruit and
sugar, and cook it gently for another 15 minutes: then pour the
pudding into a pie-dish, and bake it in the oven until set or slightly
brown on the top.


GOLDEN SYRUP PUDDING (1).

1/2 lb. of golden syrup, 1 teacupful of sago, 1 lb. of Allinson fine
wheatmeal, 1/2 pint of milk, 3 eggs, 2 oz. of citron peel. Soak the
sago with the boiling milk until quite soft, adding a little water, if
necessary; mix it with the meal and golden syrup into a fairly thick
batter; beat up the eggs and mix them well with the other ingredients.
Butter a mould, cut and arrange the citron in the bottom of it into a
star, pour in the batter, tie a cloth over it, and steam the pudding
for 3 hours.


GOLDEN SYRUP PUDDING (2).

This pudding is very much liked and easily made. 10 oz. of Allinson
fine wheatmeal, 3 eggs, 1 pint of milk, 1/2 lb. of golden syrup. Make
a batter with the meal, eggs, and milk; grease a pudding basin, pour
into it first the golden syrup, then the batter without mixing them;
put over the batter a piece of buttered paper, tie up with a cloth,
and steam the pudding in boiling water for 2-1/2 hours, taking care
that no water boils into it. If liked, the juice of 1/2 lemon may be
added to the syrup and grated rind put in the batter. Before turning
the pudding out, dip the pudding basin in cold water for 1 minute.


GOOSEBERRY SOUFFLÉ.

3 pints of gooseberries, castor sugar to taste, 1/2 pint of milk, 4
eggs. Stew the gooseberries with 1/2 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; beat the yolks of the eggs well, mix them
with the milk previously heated, and pour them over the gooseberries,
mixing all well. Bake the mixture in a moderate oven until set;
meanwhile beat the whites of the eggs to a stiff froth, adding a
little castor sugar, lay this over the soufflé‚ a few minutes before
it is quite done, let it set in the oven, and serve quickly.


GREENGAGE SOUFFLÉ.

20 greengages, 4 eggs, 3 tablespoonfuls of ground rice, 1/2 oz. of
butter, 1/2 pint of milk, 1/2 a teacupful of water, sugar to taste.
Skin and stone the fruit; blanch and drop (or grind) the kernels;
gently cook the greengages in the water with the kernels and sugar.
When the fruit has been reduced to a pulp mix in gradually the ground
rice, which should have been smoothed previously with the milk; add
the butter and let the whole mixture boil up; draw the saucepan from
the fire and stir in the yolks of the eggs and then the whites beaten
to a stiff froth. Pour the mixture into a well-greased dish, and bake
the soufflé‚ for 1/2 an hour in a brisk oven. Serve immediately.


GROUND RICE PUDDING.

1 quart of milk, 5 oz. of ground rice, 1 egg, and any kind of jam.
Boil the milk, stir it into the ground rice, previously smoothed with
some of the cold milk. Let the mixture cook gently for 5 minutes, stir
frequently, draw the saucepan to the side, and when it has ceased to
boil add the egg well whipped, and mix well. Pour half of the mixture
into a pie-dish, spread a layer of jam over it, then pour the rest of
the pudding mixture over the jam, and let it brown lightly in the
oven.


HASTY MEAL PUDDING (1).

1 pint of milk, 2 oz. of Allinson fine wheatmeal, sugar to taste, a
few drops of almond flavouring, 3 eggs, well beaten, some marmalade or
other preserve. Boil the milk and meal as for a blancmange, flavour
with the sugar and almond essence; let the mixture cool, add the eggs,
spread a layer of marmalade or preserve in the bottom of the pie-dish,
pour the mixture over, and bake it from 20 to 30 minutes.


HASTY MEAL PUDDING (2).

1-1/2 pints of milk, 4 oz. of Allinson fine wheatmeal, 1 oz. of
butter; some jam or golden syrup. Boil the milk and sift the meal in
gradually, stirring all the time; let it cook for 5 or 6 minutes,
stirring quickly until it is well cooked and a stiff batter; turn it
into a dish, add the butter, and eat the pudding with syrup or jam.


LEMON PUDDING.

1 lb. breadcrumbs, 3 eggs, 3 lemons, 2 oz. of sago, 1 pint of milk, 2
oz. of butter, 8 oz. of sugar. Soak the sago well in the milk over the
fire, add the butter, letting it dissolve, and mix with it the
breadcrumbs, the sugar, the juice of the 3 lemons, and the grated rind
of 2. Beat the eggs well, mix all the ingredients thoroughly, and pour
the mixture into 2 well-greased pudding basins; steam the puddings 2
hours, and serve them with stewed fruit or white sauce.


LEMON TRIFLE.

Prepare over night 1 pint of custard made by using 1 dessertspoonful
of Allinson cornflour and 2 oz. of sugar to 1 pint of milk; let it
boil 1 or 2 minutes and put on one side. Next morning add the strained
juice of 2 lemons and beat together for 5 minutes; when it is
perfectly smooth pour it over slices of Swiss roll which have been
laid close together in a glass dish; let the slices be quite covered
with the cream. Stand in a cold place for 2 or 3 hours. Garnish with
glacé cherries.


LENTIL FLOUR PUDDING.

3 oz. of lentil flour, 1 pint of milk, 3 oz. of sugar, the rind and
juice of 1/2 lemon, 3 eggs, 1 oz. of butter. Boil the milk, smooth the
lentil flour with a little water, and pour the boiling milk gradually
over it, mixing the lentils well with the milk. Add the butter, sugar,
lemon rind, and juice; when the mixture has cooled a little, add the
eggs, well beaten; bake the pudding in a well-greased dish in a
moderate oven until quite set.


LONDON PUDDING.

2 oz. of Allinson steam cooked oats (to be obtained from any grocer in
2 lb. boxes), 1 large tablespoonful of sugar, 1/2 pint of milk, 1 oz.
of butter and 1 pint of custard made with Allinson custard powder.
Boil the milk with the oats, butter, sugar, cook gently for 15
minutes, then pour into a pie-dish and add to the mixture 1 pint of
custard made according to recipe given, stir carefully and bake for
1-1/2 or 2 hours; let it cool for a short time before serving.

N.B.--This is a most delicious pudding.


MACARONI PUDDING (1).

4 oz. of macaroni, 2 pints of milk, butter, sugar, 2 eggs. Break the
macaroni in small pieces and boil it for 20 minutes. Drain off all the
water, pour in the milk, sugar, and a piece of butter. Boil until the
macaroni is quite tender. Let it cool, then add the eggs well beaten
up, and a little grated nutmeg. Put the pudding into a pie-dish and
bake for 1/2 hour.


MACARONI PUDDING (2).

3 oz. macaroni, which should be boiled in milk until quite tender,
place in a buttered pie-dish, and pour over a pint of custard made
with Allinson custard powder, bake for 1/2 hour and serve either hot
or cold.


MALVERN PUDDING.

3/4 lb. Allinson breadcrumbs, 2 oz. of butter, 1 pint of red currants,
1 pint of raspberries, 6 oz. of sugar, 1/2 pint of cream. Butter a
pie-dish well, spread a layer of breadcrumbs, then a layer of the
fruit, washed, picked, and mixed, some sugar and bits of butter;
repeat these layers until the dish is full, finishing with breadcrumbs
and butter; bake the pudding for 3/4 an hour, turn it into a glass
dish, whip the cream, spread it over the pudding, and sift sugar over
all.


MARLBOROUGH PUDDING.

1/2 lb. of Allinson fine wheatmeal, 6 oz. of butter, 4 oz. of sugar,
1/2 lb. of sultanas, 4 oz. of mixed peel, 2 eggs, a little milk. Beat
the butter and sugar to a cream, beat in the eggs one by one until
well mixed, sift the flour and lightly stir it into the butter, add a
little milk if necessary. Then put in the peel cut in very fine strips
and the sultanas. Put into a well-buttered mould, which should be only
three-parts full, and steam for 2 hours. Turn out and serve with
melted butter sauce.


MELON PUDDING.

1 lb. of Allinson breadcrumbs, 3 apples, 1-1/2 lbs. of melon, 12
cloves, 1/2 pint of milk, 1 oz. of butter, 3 eggs, sugar to taste.
Peel and cut up the apples and melon, and stew the fruit 15 minutes,
adding sugar and the cloves tied in muslin. Place a layer of
breadcrumbs in a buttered dish, remove the cloves from the fruit,
place a layer of fruit over the breadcrumbs, and so on until the dish
is full, finishing with a layer of breadcrumbs; beat up the eggs, mix
them with the milk, and pour the mixture over the pudding; spread the
butter in bits over the top, and bake the pudding 1 hour.


MILK PUDDING.

The general rule for milk puddings is to take 4 oz. of farinaceous
food of any kind to 1 quart of milk. The best way to prepare most of
these puddings is to let the ingredients gently cook on the top of the
stove and then to turn them into a pie-dish to finish them in the oven
for 4 hour or a little longer, according to the heat of the oven.
Should eggs be added, they should be beaten well, then mixed with the
pudding before it goes into the oven. Most farinaceous milk puddings
are improved by the use of Allinson fine wheatmeal with the other
ingredients. For instance, use 2 oz. of giant sago and 2 oz. of
wheatmeal to 1 quart of milk; or for semolina pudding, the same
quantities of wheatmeal and semolina; and for vermicelli pudding the
same, with sugar and flavouring to taste.


MINCEMEAT PANCAKES.

4 oz. of Allinson fine wheatmeal, 1/2 pint of milk, 3 eggs, some
butter, and some mincemeat. Make the batter, fry the pancakes, and
place a spoonful of mincemeat on each pancake, fold them up, and serve
with sifted sugar.


NEWCASTLE PUDDING.

1/2 lb. of candied cherries, 3 eggs, Allinson wholemeal bread and
butter in thin slices, sugar to taste, 1 pint of milk, a few drops of
almond flavouring. Butter a pudding mould and line it with the
cherries, fill it with slices of bread and butter; sweeten the milk to
taste, and add the flavouring; beat up the eggs, mix them well with
the milk, pour the custard over the bread and butter, let it soak for
1 hour; steam the pudding for 1-1/2 hours, turn out, and serve with
any kind of sweet sauce.


NURSERY PUDDING.

1/2 lb. of Allinson fine wheatmeal, a pinch of salt, 4 oz. of
vege-butter, and 1/2 lb. of sultana raisins. Mix all lightly together,
then add 4 cupful of golden syrup, the well-beaten yolks of 2 eggs,
and teacupful of milk. Mix again, and finally add the whites of 3 eggs
whisked to a firm froth; use to fill a fancy mould, and steam for 3
hours; turn out carefully, and serve with sauce.


OATMEAL PANCAKES.

1/2 lb. of fine oatmeal, 4 eggs, 1 pint of milk. Make a batter of the
ingredients, and fry the pancakes in butter, oil, or vege-butter in
the usual way. These are very good, and eat very short. Serve with
lemon and castor sugar.


OATMEAL PUDDING.

6 oz. of Allinson breakfast oats, 3 eggs, 2 oz. of soaked sago, 1 gill
of milk, 2 oz. of sultanas, 2 oz. of currants, 1 even teaspoonful of
cinnamon, sugar to taste, 1 oz. of butter. Mix the Allinson breakfast
oats with the soaked sago, add the eggs, well beaten, the fruit,
sugar, butter, cinnamon, and milk; stir all well, butter a mould, pour
the mixture into it, cover with a cloth, and steam the pudding for 3
hours.


OMELET SOUFFLÉ (1).

4 eggs, 6 macaroons, 1 teaspoonful finely minced citron peel, 1
dessertspoonful of cornflour, and sugar to taste. Separate the whites
and yolks of the eggs, crush up finely the macaroons and mix well the
yolks of the eggs, the macaroons, citron, cornflour, and sugar, adding
1 tablespoonful of water. Whip the whites to a stiff froth, mix this
lightly with the rest of the ingredients, butter a mould, large enough
to be only half full when the mixture is turned into it, and bake the
soufflé‚ in a moderate oven until set and lightly browned. Turn out,
sift sugar over it, and serve immediately.


OMELET SOUFFLÉ (2).

6 eggs, 1 teacupful of milk, 1 dessertspoonful of Allinson cornflour,
2 oz. of castor sugar, I tablespoonful of orange water. Mix the yolks
of the eggs with the orange water, the sugar and the cornflour
(previously smoothed with the milk), stirring the whole for 10
minutes; whip up the whites of the eggs to a very stiff froth, and mix
this lightly with the other ingredients; have ready a buttered soufflé
dish, pour the mixture into it, and bake the soufflé about 20 minutes
until it is a golden brown and well risen; sift sugar over it and
serve immediately.


ORANGE MARMALADE PUDDING.

3/4 lb. of Allinson wholemeal bread, some orange marmalade, 1 pint of
milk, 3 eggs, some butter. Butter a mould thoroughly, cut the bread
into slices and butter them, then arrange the bread and butter in the
mould in layers, spreading each layer with marmalade. When the mould
is 3/4 full, beat up the eggs with the milk and pour it over the
layers; let the whole soak for 1 hour; cover the mould tightly, and
steam the pudding for 1-1/2 hours. Dip the mould in cold water for 1
minute before turning it out; serve with white sauce.


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.


ORANGE PUDDING.

4 oranges, 1 pint of milk, 3 eggs, 1 tablespoonful of Allinson
cornflour, sugar to taste. Peel and slice the oranges and remove the
pips, place the fruit in a pie-dish, and sprinkle with sugar; boil the
milk, and thicken it with the cornflour; let the milk cool, beat up
the eggs, and add them carefully to the thickened milk, taking care
not to do so while it is too hot; pour the custard over the fruit, and
bake the pudding in a moderate oven until the custard is set. Serve
hot or cold.


OXFORD PUDDING.

1/2 lb. of Patna rice, 1/4 lb. of sultanas, 2 apples, pared, cored, and
chopped up, 1 teaspoonful of cinnamon, and sugar to taste. Wash the
rice, mix it with the other ingredients, and tie all in a cloth,
allowing plenty of room for swelling. Let the pudding boil sharply in
plenty of boiling water until the rice is soft; time 1-1/2 hours.


PANCAKE PUDDING.

5 or 6 thin cold pancakes, 3 or 3 stale sponge cakes, some jam, 1 pint
of milk, 2 eggs, 2 oz. of Allinson fine wheatmeal, vanilla flavouring.
Spread the pancakes with jam, roll them up and cut them across into
slices. Butter a mould, form a circle of slices round the bottom of
the mould against the sides, overlapping each other, and work these
circles right up the mould, fill the centre with the sponge cakes
broken into pieces. Make a batter of the meal, milk and eggs, adding
vanilla to taste; pour this over the rest and steam the pudding for
1-1/2 hours, turn out, and serve.


PANCAKES.

A 1/4 lb. each of white flour and fine Allinson wheatmeal, 4 eggs, 1
pint of milk, a pinch of salt, some butter, oil, or vege-butter for
frying. Make a batter of the above ingredients. Put a piece of butter
the size of a walnut in the frying-pan, and when boiling pour in
enough batter to make a thin pancake. Fry a golden brown, turn it
over, and when browned on the other side fold the pancake over from
each side and slip it upon a hot dish, and keep hot in the oven while
the other pancakes are being fried. The above quantity will make 6 or
7 pancakes.


PANCAKES WITH CURRANTS.

4 oz. of Allinson fine wheatmeal, 1/2 pint of milk, 3 eggs, 2 oz. of
currants, sugar and cinnamon to taste, butter for frying. Make the
batter the usual way, pick and wash the currants and add them to the
batter. Fry into thin pancakes with vege-butter.


PARADISE PUDDING.

1 teacupful of sago, 1 breakfastcupful of Allinson breadcrumbs, 2
tablespoonfuls of sugar, the grated rind and juice of a lemon, 4 oz.
of sultanas, 6 apples chopped small, 1 teaspoonful of cinnamon, and 8
well-beaten eggs. Soak the sago over the fire with as much hot water
as it will require to soften it, then mix all the ingredients
together. Turn the mixture into a well-buttered mould, and steam the
pudding for 2 hours. Serve with sauce.


PLUM PUDDING.

This is a plain pudding which can be eaten instead of Christmas
pudding by those who are inclined to be dyspeptic 1/2 lb. of
wholemeal breadcrumbs, 1/2 lb. of Allinson fine wheatmeal, 1/2 lb. of
raisins, 2 oz. of small sago, 2 oz. of butter, 3 oz. of sugar, 2 eggs,
1 teaspoonful of cinnamon, and some milk. Wash and stone the raisins.
Rub the butter into the wheatmeal. Mix together the raisins, butter,
wheatmeal, cinnamon, sugar, and breadcrumbs. Boil the sago in 1/2 pint
of milk until soft, adding as much water as the sago will absorb. Mix
it with the other ingredients, beat up the eggs, add them, and mix all
well. If the mixture is too dry add as much milk as is necessary to
moisten all well. Fill a buttered pudding basin with the mixture, tie
over with a pudding cloth, and steam 3 hours. Eat with a sweet white
sauce.


POOR EPICURE'S PUDDING.

1 pint of milk, a stick of cinnamon (4 inches long), 12 blanched and
sliced almonds, the thin rind of 1 lemon, sugar to taste, 3 eggs, some
Allinson wholemeal bread, and 2 oz. of butter. Boil the milk with the
sugar, cinnamon, and almonds; remove the cinnamon, let the milk cool a
little, and then add carefully the eggs well beaten. Pour the mixture
into a wide, rather shallow pie-dish. Butter slices of bread on both
sides, and cover the pie-dish with these; the bread should be free
from crust, and entirely cover the milk. Bake in a moderate oven about
45 minutes.


POPPY-SEED PUDDING.

4 oz. of white poppy-seed, 3 eggs, 3 oz. of sugar, 1-1/2 oz. of
butter, 6 oz. of Allinson fine wheatmeal, 2 tablespoonfuls of
orange-water, and 1/2 pint of milk. Scald the poppy-seed with boiling
water, drain this on and crush the seed in a pestle and mortar, adding
a little of the milk. When the poppy-seed has been crushed fairly
fine, add the yolks of the eggs, well beaten, the sugar, meal, butter,
orange-water, and the rest of the milk; mix all well, beat the whites
of the eggs to a stiff froth, add this to the rest of the mixture,
turn all into a buttered pie-dish, and bake the pudding 1-1/2 hours.


PRUNE PUDDING.

1 lb. of prunes or French plums, 4 eggs, 1 pint of milk, 1 teaspoonful
of Allinson cornflour, sugar and flavouring to taste. Wash the prunes,
remove the stones, and soak the prunes in 1/2 pint of water over
night. Stew them very gently in an enamelled saucepan in the water in
which they soaked, and add a little more if needed; when the prunes
are quite tender, mash them well with a fork or wooden spoon, and let
them cool. Beat the whites of the eggs to a stiff froth, and mix this
with the mashed prunes when quite cold. Meanwhile make a custard with
the milk, cornflour, and the yolks of eggs, adding sugar and a few
drops of almond essence; let it cool. Heap the prunes on a glass dish
and pour the custard round, and serve.


PRUNE PUDDING.

1 lb. of stoned and stewed prunes, 3/4 lb. of thin slices of Allinson
bread and butter, 3 eggs, 1 pint of milk, sugar to taste. Grease a
pie-dish and line it with a layer of bread and butter, then arrange a
layer of prunes, and so alternately until the dish is full, finishing
with bread and butter; pour a little prune juice over, beat up the egg
in the milk, adding a little sugar if liked. Pour the custard over the
mixture, let soak 1 hour, and bake 1 hour. The pudding will be much
improved if all the liquid is poured off once or twice, and poured
over again.


RICE PUDDING (French).

8 oz. of rice, 1 quart of milk, 2 tablespoonfuls of sugar, 4 eggs, 1
teacupful of fine breadcrumbs, the rind of 1/2 a lemon; boil the rice
in the milk with the sugar and lemon rind; let it gently simmer until
quite soft, and until all the milk is absorbed; let the rice cool a
little, beat up the yolks of the eggs, and mix them with the rice.
Thoroughly butter a pudding mould, and sprinkle it all over with the
breadcrumbs. Beat the whites of the eggs to a stiff froth, mix this
well with the rice, and turn the whole gently into the mould, taking
care not to displace the breadcrumbs; bake the pudding 1 hour in a
moderate oven. It should turn out brown and firm, looking like a cake.
Serve with fruit sauce or stewed fruit.


ROLLED WHEAT PUDDING.

4 oz. of Allinson rolled wheat, 1 quart of milk, 1 teacupful of
currants and sultanas, a very little sugar. Soak the rolled wheat in
water for 1 hour. Set the milk over the fire, when boiling add the
wheat from which the water has been strained. Let it cook gently for 1
hour, then add the fruit, turn the mixture into a buttered pie-dish,
and bake the pudding from 1/2 to 1 hour in a moderate oven.


RUSK PUDDING.

6 oz. of Allinson rusks, raspberry jam, 1 pint of milk, 4 eggs, a few
drops of almond flavouring. Spread a little jam between every two
rusks, and press them together. Arrange them neatly in a buttered
mould; beat up the eggs, mix them with the milk, which has been
flavoured with almond essence, and pour the custard over the rusks;
let them soak for 1 hour, then steam the pudding for 1/2 an hour, turn
out, and serve with white sauce.


SEMOLINA BLANCMANGE.

1-1/2 oz. of semolina, 1 pint of milk, 1 oz. of loaf sugar, yolk of 1
egg, a few drops of essence of lemon. Soak semolina in 1/4 pint of the
milk for 10 minutes, then stir it into the remainder of the milk,
which must be boiling; add sugar, and stir over a clear fire for 20
minutes. Take off and mix in quickly the yolk of an egg beaten up with
flavouring. Pour into mould previously dipped in water. Serve cold
with stewed fruit or custard.


SEMOLINA PUDDING.

4 oz. of semolina, 1 quart of milk, the rind of 1/4 a lemon, 1
tablespoonful of sugar, 2 eggs. Mix the semolina smooth with part of
the milk; bring the rest of the milk to the boil with the sugar and
Lemon rind; add the semolina, let all cook for 10 minutes, then remove
the lemon rind, and set the mixture aside to cool; beat up the eggs,
mix them with the boiled semolina when it is fairly cool, pour the
mixture into a buttered pie-dish, and bake until a golden colour.


SIMPLE PUDDING.

4 oz. of Allinson fine wheatmeal, 1/2 pint of milk, 4 eggs, 1 even
teaspoonful of powdered cinnamon, sugar to taste. Mix the milk and
meal perfectly smooth, add the eggs, well beaten, the sugar and
cinnamon. Butter some cups, fill them three-parts full, and bake the
mixture until done, that is, when a knitting-needle passed through
will come out clean. Serve with custard or milk sauce.


SIMPLE FRUIT PUDDING.

Line a plain mould with some slices (about 1/4 inch thick) of Allinson
wholemeal bread, from which the crust has been removed. Then fill the
dish with any kind of hot stewed fruit, and at once cover it with a
layer of bread, gently pressed on to the fruit. When cold, turn out,
and serve with either custard or white sauce.


SIMPLE SOUFFLÉ.

1/2 pint of milk, 4 eggs, 1 tablespoonful of Allinson fine wheatmeal,
sugar to taste, lemon rind or vanilla, any kind of jam. Smooth the
meal in part of the milk, set the rest over the fire with sugar and a
piece of lemon rind or 1-1/2 inch of stick vanilla; when boiling, stir
the smoothed meal into it, and let it gently cook for 5 to 8 minutes,
stirring all the time; remove from the fire to cool; beat up the yolks
of the eggs, and mix them well with the mixture (remove the vanilla or
lemon rind), beat up to a stiff froth the whites of the eggs, and mix
them with the rest. Spread a layer of jam in a pie-dish, turn the
mixture over the jam, and bake the soufflé‚ until risen and brown.
Serve immediately.


SPANISH PUDDING.

8 sponge cakes, 1 pot of apricot jam, 1 pint of milk, 3 eggs, 1/2 oz.
of butter. Slice the sponge cakes lengthways, grease a mould with the
butter; line it neatly with some of the slices of the sponge cakes;
press them to the mould to keep them in position. Next spread a layer
of apricot jam, and fill the mould with alternate layers of sponge
cake and jam. Beat up the yolks of the eggs and mix them with the
milk; pour the mixture over the pudding, and bake it in a slow oven
until set. Let the pudding get cold, and turn it out carefully. Have
ready the whites of the eggs beaten to a stiff froth, with a little
sugar; pile the froth over the pudding, and serve with custard.


SPONGE DUMPLINGS.

2 eggs, 1-1/2 gills of milk, 2 oz. of Allinson fine wheatmeal, 1/2 oz.
of butter, mace, pepper, and salt to taste. Separate the yolks from
the whites of the eggs; mix the wheatmeal with the milk, adding the
whites of the eggs, a little mace, pepper and salt. Stir the mixture
over the fire with the butter until it is quite thick and comes away
from the saucepan; take the mixture from the fire, and when a little
cooled add the yolks. Cut off lumps with a spoon and drop them into
the boiling soup.


STUFFED SWEET ROLLS.

4 Allinson wholemeal rolls, 3 cooking apples, 2 oz. of ground sweet
almonds, 4 oz. of macaroons crushed, 2 oz. of currants, picked and
washed, 2 eggs, a little milk, cinnamon, 1 oz. of butter, sugar to
taste. Halve the rolls lengthways and remove the crumb; soak the
crusts for a few minutes in a little cold milk when the stuffing is
ready. Pare and core the apples, cook them with 1/3 teacupful of
water, 1/2 oz. of the butter, and 1 tablespoonful of sugar, and mash
them up to a pulp with a wooden spoon; then add the currants, almonds,
macaroons, 1 egg well beaten, and the yolk of the other. Mix all well,
and add some of the breadcrumbs to make the whole into a fairly firm
mass. Fill the crusts of the rolls with the mixture, press the two
halves of each roll together, place the rolls into a baking tin,
sprinkle them with sugar and powdered cinnamon, scatter bits of butter
over the crusts, and bake the rolls for 1/2 hour. Serve with white
sauce.


TAPIOCA PUDDING.

1 oz. of tapioca, 1 egg, 1/2 pint of cold milk, 1 gill of cold water,
1/4 oz. of butter, 1/2 oz. of moist sugar, cinnamon to taste. Put the
tapioca into a basin, and cover it with water. Let it soak for 1 hour,
until it has absorbed all the water. Add the milk and sugar. Bring to
a boil, and simmer till quite soft and clear. Draw to the side of the
fire, to cool it a little. Break the egg and beat it slightly; mix
well with the tapioca; pour into a greased dish, and bake in a
moderate oven until it is a golden colour. Serve either hot or cold.


VANILLA CHESTNUTS (for Dessert).

1 lb. of chestnuts, 1/2 lb. of sugar, 1 teacupful of water, vanilla to
taste. Boil the chestnuts in plenty of water until tender, but not too
soft, that they may not break in peeling. Peel them; simmer the sugar
and the teacupful of water for 10 minutes, then add the chestnuts.
Allow all to cook gently until the syrup browns, add vanilla and
remove the chestnuts from the fire; when sufficiently cool, turn the
whole into a glass dish.


WHOLEMEAL BANANA PUDDING.

2 teacupfuls of Allinson fine wheatmeal, 3 oz. of sago, 6 bananas, 1
tablespoonful of sugar, 3 eggs, 1/2 pint of milk. Peel the bananas and
mash them with a fork. Soak the sago with 1/2 pint of water, either in
the oven or in a saucepan. Make a batter with the eggs, meal, and
milk; add the bananas, sugar, and sago, and mix all smoothly. Turn the
mixture into a greased mould and steam the pudding for 2 hours.


WINIFRED PUDDING.

3 oz. of butter, 3 oz. of sugar, 2 eggs, 1 oz. of Allinson
breadcrumbs, the juice of 1 lemon, flavouring, puff paste. Beat the
butter and sugar to a cream, beat in the eggs one at a time. Pour
sufficient boiling milk over the breadcrumbs to soak, and add them to
the mixture, add the strained lemon juice and flavouring, and mix well
together. Border a pie-dish and line with paste; put in the mixture,
and bake for about 30 minutes in a moderate oven. Sift a little white
sugar over, and serve hot or cold.


YORKSHIRE PUDDING.

The old-fashioned way of making it is with white flour. Try this way.
4 oz. each of Allinson breakfast oats and Allinson fine wheatmeal, 4
eggs, 1 pint of milk, pepper and salt to taste. Whip the eggs well,
and make a batter of the eggs, milk, meal and oats, adding pepper and
salt. Pour the mixture into a shallow Yorkshire pudding tin, which has
been previously well buttered. Scatter a few bits of butter on the
top, and bake the pudding for 1 hour. Serve with baked potatoes, green
vegetables, and sauce.



PIES


PIE-CRUSTS.

(1) 1 lb. of Allinson fine wheatmeal, 6 oz. of butter, a little cold
water. Rub the butter into the meal, add enough water to the paste to
keep it together, mixing it with a knife, roll out and use.

(2) 1/2 lb. of Allinson fine wheatmeal, 1/2 lb. of mashed potatoes, 3
oz. of butter, 1 tablespoonful of oil, a little cold milk (about 1
cupful). Mix the meal and mashed potatoes, rub in the butter and the
oil, add enough milk to moisten the paste, mixing with a knife only,
and roll out as required.

(3) 1/2 lb. of Allinson fine wheatmeal, 4 eggs, 2 oz. of butter, some
milk. Rub the butter into the meal, beat the eggs well, mix them with
the meal, adding enough cold milk to make a firm paste, roll out and
use.

(4) 1/2 lb. of Allinson fine wheatmeal, 1/2 lb. of fine breadcrumbs, 2
eggs, 2 oz. of butter, and a little cold milk. Mix the ingredients as
in (3), moisten the paste with milk, and roll it out.

(5) (Puff crust). 1 lb. of Allinson fine wheatmeal, 1 lb. of butter, a
little cold water. Rub 1/2 lb. of butter into the meal, add enough
cold water to make a stiff paste, roll it out, spread the paste with
some of the other butter, and roll the paste up; roll it out again,
spread with more butter, roll up again and repeat about 3 times, until
all the butter is used up. Use for pie-crust, &c., and bake in a quick
oven.

(6) 1/2 lb. of Allinson fine wheatmeal, 3 oz. of sago, 1 oz. of
butter. Let the sago swell out over the fire with milk and water, mix
it with the meal and butter, and roll the paste out and use.

(7) 1 lb. of Allinson fine wheatmeal, 1 gill of cold milk, 5 oz.
vege-butter. Rub the butter well into the meal, moisten with the milk
(taking a little more than 1 gill if necessary), in the usual way.
Roll out and use according to requirements.



TARTS


Special recipes for every kind of fruit tart are not given, as the
same rules apply to all. For the crust either of the recipes given for
pie-crusts may be used, and the fruit tarts can be made either open,
with a bottom crust only, with top and bottom crust, or with a top
crust only. When any dried fruit is used, like prunes, dried apricots,
apple-rings, &c., these should first be stewed till tender, and
sweetened if necessary, and allowed to cool; then place as much of the
fruit as is required into your tart, cover it with a crust, and bake
until the crust is done. If an open tart is made, only very little
juice should be used, as it would make the crust heavy.

Summer fruit, like strawberries, raspberries, currants, cherries, and
gooseberries need not be previously cooked. Mix the fruit with the
necessary sugar, and it the tart is made with a top crust only, 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.


BLANCMANGE TARTLETS.

1 pint of milk, 3 oz. of ground rice, 1 teaspoonful of sugar, a few
drops of almond essence, any kind of jam preferred. Make a blancmange,
of the milk, ground rice, and flavouring; grease some patty pans, fill
them with the blancmange mixture, place a spoonful of jam on every
tartlet, and bake them 10 minutes.


CHEESECAKES (ALMOND).

3 oz. of sweet ground almonds, 1/2 oz. bitter ground almonds, 3 oz.
castor sugar, 1 egg, 1 dessertspoonful of orange-water. Pound the
almonds well together with the orange-water, and the sugar, beat the
egg and mix it well with the almonds. Line 8 or 10 little 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, 1/2 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 1/2 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 1/2 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, 1/4 lb. fresh butter. Put the
ingredients into a double boiler and stir over a slow fire until the
cream is the consistency of honey.


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 3/4 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.


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.


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 1/4 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; whip this with the whites of eggs
until stiff, then remove the vanilla. Place a good teaspoonful of
apricot jam in each custard glass, and fill up with whipped cream.


BLACKBERRY CREAM.

1 quart of blackberries, sugar to taste, 1/2 pint of cream, white of 2
eggs. Mash the fruit gently, put it into a hair-sieve and allow it to
drain. Sprinkle the fruit with sugar to make the juice drain more
freely; whip the cream and mix with the juice.


CHOCOLATE CREAM.

1 quart of milk, 6 oz. of Allinson chocolate, 4 eggs, 1 tablespoonful
of Allinson corn flour, essence of vanilla, sugar to taste. Dissolve
the chocolate in a few tablespoonfuls of water, stirring it over the
fire until a thick, smooth paste; add the milk, vanilla, and sugar.
When boiling thicken the milk with the cornflour; remove the mixture
from the fire to cool slightly, beat the eggs well, stir them into the
thickened chocolate very gradually, and stir the whole over the fire,
taking care not to allow it to boil When well thickened let the cream
cool; serve in custard glasses or poured over sponge cakes or
macaroons.


CHOCOLATE CREAM (French) (1).

Use the whites of 3 eggs to 2 large bars of chocolate; vanilla to
taste. Break the chocolate in pieces, and melt it in a little
enamelled saucepan with very little water; stir it quite smooth, and
flavour with Allinson vanilla essence. Set the chocolate aside until
quite cold, when it should be a smooth paste, and not too firm. Beat
the whites of the eggs to a very stiff froth, and mix the chocolate
with it, stirring both well together until the chocolate is well mixed
with the froth. It the cream is not found sweet enough, add a little
castor sugar. Serve in a glass dish. This is easily made, and very
dainty.


CHOCOLATE CREAM (WHIPPED).

2 oz. of Allinson chocolate to 1/4 pint of cream, white of 1 egg.
Dissolve the chocolate over the fire with 2 tablespoonfuls of water;
let it get quite cold, and then mix it with the cream previously
whipped stiff; this will not require any additional sugar.


EGG CREAM.

The yolks of 6 eggs, 1/2 pint of water, juice of 1 lemon, 2 oz. of
sifted sugar, a little cinnamon. Beat up all the ingredients, put the
mixture into a saucepan over a sharp fire, and whisk it till quite
frothy, taking care not to let it boil; fill into glasses and serve at
once.


LEMON CREAM.

The juice of 3 lemons and the rind of 1, 7 eggs, 6 oz. of sugar, 1
dessertspoonful of cornflour. Proceed exactly as in "Orange Cream."


MACAROON CREAM.

Pound 1-1/2 doz. macaroons, place in a bowl, add 1 or 2 spoonfuls of
milk, and mix all to a smooth paste. Take a 6d. jar of cream, whip to
a stiff froth. Lay a little of the macaroon paste roughly in the
bottom of a glass dish, then 1 or 2 spoonfuls of the cream, more paste
and cream, then cover with 1 spoonful of cream put on roughly.


ORANGE CREAM.

6 oranges, 1 lemon, 7 eggs, 4 to 6 oz. of sugar (according to taste),
1 dessertspoonful of cornflour, some water. Take the juice of the
oranges and the juice and grated rind of the lemon. Add enough water
to the fruit juice to make 1-1/2 pints of liquid; let this get hot,
adding the sugar to it; mix the cornflour smooth with a spoonful of
cold water, and thicken the fruit juice with it, letting it boil up
for a minute, set aside and let it cool a little; beat the eggs well,
and when the liquid has cooled mix them carefully in with it; return
the whole over a gentle fire, keep stirring continually until the
cream thickens, but take care not to let it boil, as this would curdle
it. When cold, serve in custard glasses, or in a glass dish poured
over macaroons.


RASPBERRY CREAM.

1 quart of raspberries, sugar to taste, 1/2 pint of cream. Proceed as
in "Blackberry Cream."


RUSSIAN CREAM.

Lay 6 sponge cakes on a glass dish, and soak them with any fruit
syrup; then add 1 pint of blancmange. When nearly cold cover the top
with ratafia biscuits and decorate with angelica and cherries.


STRAWBERRY CREAM.

1 quart of strawberries, sugar to taste, 1/2 pint of cream. Proceed as
in "Blackberry Cream."


SWISS CREAM.

1/2 pint of cream, 1/2 pint of milk, 1 tablespoonful of Allinson
cornflour, 1/4 lb. of macaroons, 2 oz. of ratafias, vanilla, and sugar
to taste. Put the cream and milk over the fire, adding a piece of
vanilla 2 inches long, and sugar to taste; smooth the cornflour with a
tablespoonful of cold milk, mix it with the milk and cream when nearly
boiling, stir the mixture over the fire until it has thickened and let
it simmer 2 minutes longer, always stirring; remove the vanilla,
arrange the macaroons and ratafias on a shallow glass dish, let the
cream cool a little, then pour it over the biscuits and serve cold.
This makes a delicious dish.


WHIPPED CREAMS.

Quantity of good thick cream according to requirement. The white of 1
egg to 1/4 pint. Whip it well with a whisk or fork until it gets quite
thick; in hot weather it should be kept on ice or standing in another
basin with cold water, as the cream might curdle. Add sugar to taste
and whatever flavouring might be desired, this latter giving the cream
its name. When whipped cream is used to pour over sweets, &c., flavour
it with stick vanilla; a piece 1 inch long is sufficient for 1/2 pint
of cream; it must be split and as much as possible of the little
grains in it rubbed into the cream.



CUSTARDS


ALMOND CUSTARD.

1 quart of milk, 6 eggs, 1 dessertspoonful of Allinson cornflour, 1
wineglassful of rosewater, sugar to taste, 1/2 lb. ground almonds.
Boil the milk with the sugar and almonds; smooth the cornflour with
the rosewater and stir it into the boiling milk, let it boil up for a
minute. Beat up the eggs, leaving out 3 of the whites of the eggs,
which are to be beaten to a stiff froth. Let the milk cool a little,
then stir in the eggs very gradually, taking care not to curdle them;
stir over the fire until the custard is nearly boiling, then let it
cool, stirring occasionally; pour it into a glass dish, and pile the
whipped whites of the eggs on the top of the custard just before
serving.


BAKED APPLE CUSTARD.

8 large apples, moist sugar to taste, half a teacupful of water and
the juice of half a lemon, 1 pint of custard made with Allinson
custard powder. Peel, cut and core the apples and put into a lined
saucepan with the water, sugar, and lemon juice, stew till tender and
rub through a sieve; when cold put the fruit at the bottom of a
pie-dish and pour the custard over, grate a little nutmeg over the
top, bake lightly, and serve cold.


BAKED CUSTARD.

1 quart of milk, 6 eggs, sugar, and flavouring to taste. Heat the milk
until nearly boiling, sweeten it with sugar, and add any kind of
flavouring. Whip up the eggs, and mix them carefully with the hot
milk. Pour the custard into a buttered pie-dish, and bake it in a
moderately hot oven until set. If the milk and eggs are mixed cold and
then baked the custard goes watery; it is therefore important to bear
in mind that the milk should first be heated. Serve with stewed fruit.


CARAMEL CUSTARD.

1-1/2 pints of milk, 4 eggs, 1 dessertspoonful of sugar, 1/2 lemon and
4 oz. of castor sugar for caramel. Put the dry castor sugar into an
enamelled saucepan and let it melt and turn a rich brown over the
fire, stirring all the time. When the sugar is melted and browned stir
into it about 2 tablespoonfuls of hot water, and the juice of 1/2
lemon. Then pour the caramel into a mould or cake-tin, and let it run
all round the sides of the tin. Meanwhile heat the milk near
boiling-point, and add the vanilla and sugar. Whip up the eggs, stir
carefully into them the hot milk, so as not to curdle the eggs. Then
pour the custard into the tin on the caramel and stand the tin in a
larger tin with hot water, place it in the oven, and bake in a
moderately hot oven for about 20 minutes or until the custard is set.
Allow it to get cold, turn out, and serve.


CARAMEL CUP CUSTARD (French).

Make the custard as in the recipe for "Cup Custard." Take 4 oz. of
castor sugar; put it over a brisk fire in a small enamelled saucepan,
keep stirring it until quite melted and a rich brown. Then cautiously
add 2 tablespoonfuls of boiling water, taking care not to be scalded
by the spluttering sugar. Gradually stir the caramel into the hot
custard. Let it cool, and serve in custard glasses.


CUP CUSTARD.

6 whole eggs or 10 yolks of eggs, 1 quart of milk, sugar and vanilla
to taste. Beat the eggs well while the milk is being heated. Use
vanilla pods to flavour--they are better than the essence, which is
alcoholic; split a piece of the pod 3 or 4 inches long, and let it
soak in the milk for 1 hour before it is set over the fire, so as to
extract the flavour from the vanilla. Sweeten the milk and let it
come nearly to boiling-point. Carefully stir the milk into the beaten
eggs, adding only a little at a time, so as not to curdle the eggs.
When all is mixed, pour the custard into a jug, which should be placed
in a saucepanful of boiling water. Keep stirring the custard with a
wooden spoon, and as soon as the custard begins to coat the spoon
remove the saucepan from the fire, and continue stirring the custard
until it is well thickened. In doing as here directed there is no risk
of the custard curdling, for directly the water ceases to boil it
cannot curdle the custard, although it is hot enough to finish
thickening it. If the milk is nearly boiling when mixed with the eggs,
the custard will only take from 5 to 10 minutes to finish. When the
custard is done place the jug in which it was made in a bowl of cold
water, stir it often while cooling to prevent a skin forming on the
top. Remove the vanilla pod and pour the custard into glasses. Should
the custard be required very thick, 8 eggs should be used, or the milk
can first be thickened with a dessertspoonful of Allinson cornflour
before mixing it with the 6 eggs. This is an excellent plan; it saves
eggs, and the custard tastes just as rich as if more eggs were used.
Serve in custard glasses, or in a glass dish.


CUSTARD (ALLINSON).

1 pint of milk or cream, 2 oz. of lump sugar and 1 packet of Allinson
custard powder. Put the contents of the packet into a basin and mix to
a smooth, thin paste with about 2 tablespoonfuls of the milk; boil the
remainder of milk with the sugar, and when quite boiling pour quickly
into the basin, stirring thoroughly; stir occasionally until quite
cold, then pour into custard glasses and grate a little nutmeg on the
top, or put in a glass dish and serve with stewed or tinned fruits, or
the custard can be used with Christmas or plum pudding instead of
sauce.

When the custard has been standing over night, it should be well
stirred before using.


CUSTARD IN PASTRY OR KENTISH PUDDING PIE.

Line a pie-dish with puff paste, prick well with a fork and bake
carefully, then fill the case with a custard made as follows. Mix 1
dessertspoonful of flour with the contents of a packet of Allinson
custard powder, out of a pint of milk take 8 tablespoonfuls and mix
well with the flour, custard powder, &c., boil the remainder of milk
with sugar to taste and 1 oz. of butter and when quite boiling pour on
to the custard powder, stir quickly for a minute, then pour into the
pastry case, grate a little nutmeg on the top and bake till of a
golden brown; serve either hot or cold.


FRUMENTY.

1 quart of milk, 1/2 pint of ready boiled wheat (boiled in water), 1/4
lb. of sultanas and currants mixed, sugar to taste, 4 eggs, a stick of
cinnamon. Mix the milk with the wheat (which should be fresh), the
sugar and fruit, adding the cinnamon, and let all cook gently over a
low fire, stirring frequently; when the mixture is nicely thickened
remove it from the fire and let it cool; beat up the eggs and
gradually mix them with the rest, taking great care not to curdle
them. Stir the frumenty over the fire, but do not allow to boil. Serve
hot or cold. The wheat should be fresh and soaked for 24 hours, and
then cooked from 3 to 5 hours.


GOOSEBERRY CUSTARD.

Make some good puff paste and line a pie-dish with it, putting a
double row round the edge. With 1/2 lb. of castor sugar stew 1 lb. of
green gooseberries until the skins are tender, then rub them through a
sieve. Scald 1 pint of milk, mix 1 tablespoonful of Allinson cornflour
to a smooth paste with cold milk, add it to the milk when boiling, let
it boil for 5 minutes, gently stirring it all the time, then turn it
into a bowl and let it become cool. Add 1/4 lb. of castor sugar, 2 oz.
of butter melted and dropped in gradually whilst the mixture is
beaten, then put in the well-beaten yolks of 6 eggs, add the mashed
gooseberries in small quantities, and lastly the whites of the eggs
whipped to a stiff froth; beat all together for a minute to mix well.
Pour this into the lined pie-dish and bake 25 or 30 minutes; serve in
the pie-dish. This can be made from any kind of acid fruit, and is as
good cold as hot.


GOOSEBERRY FOOL.

Top and tail 1 pint of gooseberries, put into a lined saucepan with
sugar to taste and half a small teacupful of water, stew gently until
perfectly tender, rub through a sieve, and when quite cold add 1 pint
of custard made with Allinson custard powder, which should have been
allowed to become cold before being mixed with the fruit. Serve in a
glass dish with sponge fingers.

N.B.--Apple fool is made in exactly the same way as above,
substituting sharp apples for the gooseberries.


MACARONI CUSTARD.

4 oz. of Allinson macaroni, 3 eggs, 1 tablespoonful of sugar, 1 even
dessertspoonful of Allinson cornflour, vanilla to taste. Boil the
macaroni in 1 pint of milk, and add a little water it needed; when
quite tender place it on a glass dish to cool; make a custard of the
rest of the milk and the other ingredients; flavour it well with
vanilla; when the custard is cool pour it over the macaroni, and serve
with or without stewed fruit.


MACAROON CUSTARD.

1/2 lb. of macaroons, 1 quart of milk, 6 eggs, 1 dessertspoonful of
Allinson cornflour, sugar and vanilla essence to taste. Boil the milk
and stir into it the cornflour smoothed with a little of the milk;
whip up the eggs, and carefully stir in the milk (which should have
been allowed to go off the boil) without curdling it; add sugar and
vanilla to taste, and stir the custard over the fire until it
thickens, placing it in a jug into a saucepan of boiling water.
Arrange the macaroons in a glass dish, and when the custard is cool
enough not to crack the dish, pour it over them and sprinkle some
ground almonds on the top. Serve cold.


ORANGE CUSTARD.

The juice of 6 oranges and of 1/2 a lemon, 6 eggs, 6 oz. of sugar, and
1 dessertspoonful of Allinson cornflour. Add enough water to the fruit
juices to make 1-1/2 pints of liquid. Set this over the fire with the
sugar; meanwhile smooth the cornflour with a little cold water, and
thicken the liquid with it when boiling. Set aside the saucepan,
(which should be an enamelled one) so as to cool the contents a
little. Beat up the eggs, gradually stir into them the thickened
liquid, and then proceed with the custard as in the previous recipe.
This is a German sweet, and very delicious.


RASPBERRY CUSTARD.

1-1/2 pints of raspberries, 1/2 pint of red currants, 6 oz. of sugar,
7 eggs, 1 dessertspoonful of Allinson cornflour. Mix the fruit, and
let it cook from 5 to 10 minutes with 1 pint of water; strain the
juice well through a piece of muslin or a fine hair-sieve. There
should be 1 quart of juice; if necessary add a little more water;
return the juice to the saucepan, add the sugar and reheat the liquid;
when it boils thicken it with the cornflour, then set it aside to
cool. Beat up the eggs, add them carefully after the fruit juice has
somewhat cooled; stir the custard over the fire until it thickens, but
do not allow it to boil, as the eggs would curdle. Serve cold in
custard glasses, or in a glass dish poured over macaroons or sponge
cakes. You can make a fruit custard in this way, with strawberries,
cherries, red currants, or any juicy summer fruit.


STRAWBERRY CUSTARD.

Remove the stalks from 1 lb. of fresh strawberries, place them in a
glass dish and scatter over 2 tablespoonfuls of pounded sugar; prepare
1 pint of custard with Allinson custard powder according to recipe
given above, and while still hot pour carefully over the fruit, set
aside to cool, and just before serving (which must not be until the
custard has become quite cold) garnish the top with a few fine
strawberries.



APPLE COOKERY


APPLES (BUTTERED).

1 lb. of apples, 2 oz. of butter, ground cinnamon and sugar to taste.
Pare, core, and slice the apples; heat the butter in a frying-pan,
when it boils turn in the apples and fry them until cooked; sprinkle
with sugar and cinnamon, and serve on buttered toast.


APPLE CAKE

6 oz. each of Allinson fine wheatmeal and white flour, 4-1/2 oz. of
butter, 1 egg, a little cold water, 1-1/2 lbs. of apples, 1 heaped-up
teaspoonful of cinnamon, and 3 oz. of castor sugar. Rub the butter
into the meal and flour, beat up the egg and add it, and as much cold
water as is required to make a smooth paste; roll out the greater part
of it 1/4 inch thick, and line a flat buttered tin with it. Pare,
core, and cut the apples into thin divisions, arrange them in close
rows on the paste point down, leaving 1 inch of edge uncovered; sift
the sugar and cinnamon over the apples; roll out thinly the rest of
the paste, cover the apples with it, turn up the edges of the bottom
crust over the edges of the top crust, make 2 incisions in the crust,
and bake the cake until brown in a moderately hot oven; when cold sift
castor sugar over it, slip the cake off the tin, cut into pieces, and
serve.


APPLE CHARLOTTE.

2 lbs. of good cooking apples, 2 oz. of chopped almonds, 4 oz. of
currants and sultanas mixed, 1 stick of cinnamon about 3 inches long,
sugar to taste, the juice of 1/2 a lemon, and Allinson bread and
butter cut very thinly. Pare, core, and cut up the apples, and stew
them with a teacupful of water and the cinnamon, until the apples have
become a pulp; remove the cinnamon, and add sugar, lemon juice, the
almonds, and the currants and sultanas, previously picked, washed, and
dried; mix all well and allow the mixture to cool; butter a pie-dish
and line it with thin slices of bread and butter, then place on it a
layer of apple mixture, repeat the layers, finishing with slices of
bread and butter; bake for 3/4 hour in a moderate oven.


APPLES (DRYING).

Those who have apple-trees are often at a loss to know what to do with
the windfalls. The apples come down on some days by the bushel, and it
is impossible to use them all up for apple pie, puddings, or jelly. An
excellent way to keep them for winter use is to dry them. It gives a
little trouble, but one is well repaid for it, for the home-dried
apples are superior in flavour to any bought apple-rings or pippins.
Peel your apples, cut away the cores and all the worm-eaten parts--for
nearly the whole of the windfalls are more or less worm-eaten. The
good parts cut into thin pieces, spread them on large sheets of paper
in the sun. In the evening (before the dew falls), they should be
taken indoors and spread on tins (but with paper underneath), on the
cool kitchen stove, and if the oven is only just warm, placed in the
oven well spread out; of course they require frequent turning about,
both in the sun and on the stove. Next day they may again be spread in
the sun, and will probably be quite dry in the course of the day.
Should the weather be rainy, the apples must be dried indoors only,
and extra care must then be taken that they are neither scorched nor
cooked on the stove. Whilst cooking is going on they will dry nicely
on sheets of paper on the plate-rack. When the apples are quite dry,
which is when the outside is not moist at all, fill them into brown
paper bags and hang them up in an airy, dry place. The apples will be
found delicious in flavour when stewed, and most acceptable when fresh
fruit is scarce. I have dried several bushels of apples in this way
every year.


APPLE DUMPLINGS.

Core as many apples as may be required. Fill the holes with a mixture
of sugar and cinnamon; make a paste for a short crust, roll it out,
and wrap each apple in it. Bake the dumplings about 30 or 40 minutes
in the oven, or boil them the same time in plenty of water, placing
the dumplings in the water when it boils fast. Serve with cream or
sweet white sauce.


APPLE FOOL.

2 lbs. of apples, 1/2 lb. of dates, 3/4 pint of milk, 1/4 pint of
cream, 6 cloves tied in muslin, and a little sugar. Pare, core, and
cut up the apples, stone the dates, and gently stew the fruit with a
teacupful of water and the cloves until quite tender; when
sufficiently cooked, remove the cloves, and rub the fruit through a
sieve; gradually mix in the milk, which should be boiling, then the
cream; serve cold with sponge-cake fingers.


APPLE FRITTERS.

3 good juicy cooking apples, 3 eggs, 6 oz. of Allinson fine wheatmeal,
1/2 pint of milk, and sugar to taste. Pare and core the apples, and
cut them into rounds 1/4 inch thick; make a batter with the milk,
meal, and the eggs well beaten, adding sugar to taste. Have a
frying-pan ready on the fire with boiling oil, vege-butter, or butter,
dip the apple slices into the batter and fry the fritters until golden
brown; drain them on blotting paper, and keep them hot in the oven
until all are done.


APPLE JELLY.

1 pint of water to each 1 lb. of apples. Wash and cut up the apples,
and boil them in the water until tender; then pour them into a jelly
bag and let drain well; take 1 lb. of loaf sugar to each pint of
juice, and the juice of 1 lemon to each quart of liquid. Boil the
liquid, skimming carefully, until the jelly sets when cold if a drop
is tried on a plate. It may take from 2 hours to 3 hours in boiling.


APPLE PANCAKES.

Make the batter as directed in the recipe for "Apple Fritters," peel 2
apples, and cut them in thin slices, mix them with the batter, add
sugar and cinnamon to taste, a little lemon juice if liked, and fry
the pancakes in the usual way.


APPLE PUDDING.

1-1/2 lbs. of apples, 1 teaspoonful of ground cinnamon, sugar to
taste, 1/2 lb. of Allinson fine wheatmeal, and 2-1/2 oz. of butter or
vege-butter. Pare, core, and cut up the apples; make a paste of the
meal, butter and a little cold water; roll the paste out, line a
pudding basin with the greater part of it, put in the apples, and
sprinkle over them the cinnamon and 4 oz. of sugar--a little more
should the apples be very sour; cover the apples with the rest of the
paste, and press the edges together round the sides; tie a cloth over
the basin and boil the pudding for 2-1/2 to 3 hours in a saucepan with
boiling water.


APPLE PUDDING (Nottingham).

6 baking apples, 2 oz. of sugar, 1 heaped up teaspoonful of ground
cinnamon, 3/4 pint of milk, 3 eggs, 6 oz. of Allinson wholemeal, and 1
oz. of butter. Core the apples, mix the sugar and cinnamon, and fill
the hole where the core was with it; put the apples into a buttered
pie-dish; make a batter of the milk, eggs, and meal, melt the butter
and mix it into the batter; pour it over the apples, and bake the
pudding for 2 hours in a moderate oven.


APPLE SAGO.

5 oz. of sago, 1-1/2 lbs. of apples, the juice of a lemon, a
teaspoonful of ground cinnamon, and sugar to taste. Wash the sago and
cook it in 1-1/2 pints of water, to which the cinnamon is added;
meanwhile have the apples ready, pared, cored, and cut up; cook them
in very little water, just enough to keep the apples from burning;
when they are quite soft rub them through a sieve and mix them with
the cooking sago, adding sugar and lemon juice; let all cook gently
for a few minutes or until the sago is quite soft; put the mixture
into a wetted mould, and turn out when cold.


APPLE SAUCE.

1 lb. of good cooking apples, sugar to taste. Pare, core, and cut in
pieces the apples, cook them in a few spoonfuls of water to prevent
them burning; when quite soft rub the apple through a sieve, and
sweeten the sauce to taste. Rubbing the sauce through a sieve ensures
the sauce being free from pieces should the apple not pulp evenly.


APPLE TART (OPEN).

2 lbs. of apples, 1 cupful of currants and sultanas, 2 oz. of chopped
almonds, sugar to taste, 1 teaspoonful of ground cinnamon or the rind
of 1/2 lemon (which latter should be removed after cooking with the
apples), 12 oz. or Allinson fine wheatmeal, and 4-1/2 oz. of butter.
Pare, core, and cut up the apples; stew them in very little water,
only just enough to keep from burning; when nearly done add the
currants, sultanas, almonds, cinnamon, and sugar; let all simmer
together until the apples have become a pulp; let the fruit cool; make
a paste of the meal, butter, and a little water; roll it out and line
a round, flat dish with it, and brush the paste over with white of
eggs; turn the apple mixture on the paste; cut the rest of the paste
into strips 3/8 of an inch wide, and lay them over the apples in
diamond shape, each 1 inch from the other, so as to make a kind of
trellis arrangement of the pastry. If enough paste is left, lay a thin
strip right round the dish to finish off the edge, mark it nicely with
a fork or spoon, and bake the tart for 3/4 hour. Serve with white
sauce or custard.


APPLES (RICE)

2 lbs. of apples, 1/2 lb. of rice, the rind of 1/2 lemon (or a piece
of stick cinnamon if preferred), 4 oz. of sultanas, sugar to taste, 1
oz. of butter, and, if the apples are not sour, the juice of a lemon.
Boil the rice in 3 pints of water with the lemon rind, then add the
apples, pared, cored, and sliced, the sultanas, butter, lemon juice,
and sugar; let all simmer gently for 1/2 hour, or until quite tender;
if too dry add a little more water; remove the lemon rind before
serving.


EVE PUDDING.

1/2 lb. each of apples and breadcrumbs, and 1/2 lb. of currants and
sultanas mixed, 5 eggs well beaten, sugar to taste, the grated rind
and juice of 1 lemon, and 2 oz. of butter. Peel, core, and chop small
the apples, mix them with the breadcrumbs, sugar, currants, and
sultanas (washed and picked), the lemon juice and rind, and the
butter, previously melted; whip up the eggs and mix them well with the
other ingredients; turn the mixture into a buttered mould, tie with a
cloth, and steam the pudding for 3 hours.



BREAD AND CAKES


THE ADVANTAGES OF WHOLEMEAL BREAD.

People are now concerning themselves about the foods they eat, and
inquiring into their properties, composition, and suitability. One
food that is now receiving a good deal of attention is bread, and we
ought to be sure that this is of the best kind, for as a nation we eat
daily a pound of it per head. We consume more of this article of food
than of any other, and this is as it ought to be, for bread is the
staff of life, and many of the other things we eat are garnishings. It
is said we cannot live on bread alone, but this is untrue if the loaf
is a proper one; at one time our prisoners were fed on it alone, and
the peasantry of many countries live on very little else.

Not many years ago books treating of food and nutrition always gave
milk as the standard food, and so it is for calves and babies.
Nowadays we use a grain food as the standard, and of all grains wheat
is the one which is nearest perfection, or which supplies to the body
those elements that it requires, and in best proportions. A perfect
food must contain carbonaceous, nitrogenous, and mineral matter in
definite quantities; there must be from four to six parts of
carbonaceous or heat and force-forming matter to one of nitrogen, and
from two to four per cent. of mineral matter; also a certain bulk of
innutritious matter for exciting secretion, for separating the
particles of food so that the various gastric and intestinal juices
may penetrate and dissolve out all the nutriment, and for carrying off
the excess of the biliary and other intestinal secretions with the
fæces.

A grain of wheat consists of an outer hard covering or skin, a layer
of nitrogenous matter directly under this, and an inner kernel of
almost pure starch. The average composition of wheat is this:--

  Nitrogen             12
  Carbon               72
  Mineral Matter        4
  Water                12
                      ---
                      100


From this analysis we observe that the nitrogenous matter is to the
carbonaceous in the proportion of one-sixth, which is the composition
of a perfect food. Besides taking part in this composition, the bran,
being in a great measure insoluble, passes in bulk through the bowels,
assisting daily laxation--a most important consideration. If wheat is
such a perfect food, it must follow that wholemeal bread must be best
for our daily use. That such is the case, evidence on every side
shows; those who eat it are healthier, stronger, and more cheerful
than those who do not, all other things being equal. Wholemeal bread
comes nearer the standard of a perfect food than does the wheaten
grain, as in fermentation some of the starch is destroyed, and thus
the proportion of nitrogen is slightly increased.

The next question is, 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, and then using the resulting flour for
bread-making. The grain should be first cleaned and brushed, and
passed over a magnet to cleanse it from any bits of steel or iron it
may have acquired from the various processes it goes through, and then
finely ground. To ensure fine grinding, it is always advisable to
kiln-dry it first. When ground, nothing must be taken from it, nor
must anything be added to the flour, and from this bread should be
made. Baking powder, soda, and tartaric acid, or soda and hydrochloric
acid, or ammonia and hydrochloric acid, or other chemical agents,
must never be used for raising bread, as these substances are
injurious, and affect the human system for harm. The only ferment that
should be used is yeast; of this the French variety is best. If
brewer's yeast is used it must be first well washed, otherwise it
gives a bitter flavour to the loaf. A small quantity of salt may be
used, but not much, otherwise it adds an injurious agent to the bread.


BARLEY BANNOCKS.

Put 1/2 pint of milk into a saucepan allow it to boil; then sprinkle
in barley meal, stirring it constantly to prevent lumps till the
mixture is quite thick and almost unstirrable. Turn the mass out on a
meal-besprinkled board and leave to cool. When cool enough to knead,
work it quite stiff with dry meal, take a portion off, roll it as thin
as a wafer, and bake it on a hot girdle; when done on one side, turn
and cook on the other. The girdle is to be swept clean after each
bannock. Eat hot or cold with butter.


BUN LOAF.

1 lb. Allinson wholemeal flour, 1/2 lb. butter, 1/2 lb. brown sugar,
1/4 lb. currants, 1/4 lb. raisins, 1/4 lb. candied peel, 4 eggs, 1/2
teacupful of milk. Mix the flour, sugar, currants, raisins, candied
peel (cut in thin strips), the butter and eggs well together; mix with
the milk; pour into a buttered tin, and bake in a moderate oven for 2
hours.


BUNS (1).

1 lb. flour, 1/4 lb. sugar, 4 oz. currants, 2 oz. butter, or
vege-butter, 1 teacupful of milk, 1 oz. French yeast, 2 eggs, a little
salt. Mix the flour, sugar, salt, and currants in a basin, warm the
butter and milk slightly, mix it smoothly with the yeast, then add the
eggs well beaten; pour this on the flour, stirring well together till
it is all moistened; when thoroughly mixed, set it to rise by the fire
for 1/2 hour; make into buns, set to rise by the fire for 10 minutes,
brush the tops over with egg, and bake from 10 to 15 minutes.


BUNS (2).

1/2 pint water, 1/2 pint milk, 1 oz. yeast, 1 oz. sugar, 6 oz.
Allinson's wholemeal, 1 egg (not necessary). Warm water and milk to
105 degrees, dissolve sugar and yeast in it and stir in the meal,
leave well covered up in a warm place for 45 minutes. Then have ready
1 3/4 lbs. Allinson's wholemeal, 1/4 lb. vege-butter, 5 oz. sugar, 1/2
lb. currants, pinch of salt. Melt down vege-butter to oil, make bay of
meal, sprinkle currants round, stir the sugar and salt with the
ferment till dissolved, then mix in the melted butter and make up into
a dough with the meal and currants. Keep in warm place for 45 minutes,
then knock gas out of dough and leave 1/2 hour more; shape buns, place
on warm greased tin, prove 15 minutes and bake in moderately warm oven
for 20 minutes.


BUNS (PLAIN).

1 lb. flour, 6 oz. butter, or vege-butter, 1/4 lb. sugar, 1 egg, 1/4
pint milk, 15 drops essence of lemon. Warm the butter without oiling
it, beat it with a wooden spoon, stir the flour in gradually with the
sugar, and mix the ingredients well together; make the milk lukewarm,
beat up with it the egg and lemon and stir to the flour; beat the
dough well for 10 minutes, divide into 24 pieces, put into patty pans,
and bake in a brisk oven for from 20 to 30 minutes.


BUTTER BISCUITS.

1/2 lb. butter, 2 lbs. fine wholemeal flour, 1/2 pint milk. Dissolve
the butter in the milk, which should be warmed, then stir in the meal
and make into a stiff, smooth paste, roll it out very thin, stamp it
into biscuits, prick them out with a fork, and bake on tins in a quick
oven for 10 minutes.


BUTTERMILK CAKE.

2 lbs. Allinson wholemeal flour, 2 lbs. currants, 1/2 lb. sugar, 12
oz. butter, 2 oz. candied lemon peel, 1 pint buttermilk. Beat the
butter to a cream, add the sugar, then the meal, fruit, and milk, mix
thoroughly; butter a cake tin, pour in the mixture, and bake in a slow
oven for 3 1/2 hours.


BUTTERMILK CAKES.

2 lbs. wholemeal flour, 1 pint buttermilk, 1 teaspoonful salt. Mix the
meal well with the salt, add the buttermilk and pour on the flour;
beat well together, roll it out, cut into cakes, and bake for from 15
to 20 minutes in a quick oven.


CHOCOLATE BISCUITS.

2 oz. of powdered chocolate, 2 oz. of white sugar, 2 whites of eggs
beaten to a stiff froth. Mix all together, and drop in biscuits on
white or wafer paper. Bake 16 minutes in a moderate oven.


CHOCOLATE CAKE (1).

1/2 lb. of fine wheatmeal, 1/4 lb. of butter, 5 eggs, 1/2 lb. of
castor sugar, 1-1/2 oz. of Allinson cocoa, 1 dessertspoonful of
vanilla essence. Proceed as in recipe of "Madeira Cake," adding the
cocoa and flavouring with vanilla.


CHOCOLATE CAKE (2).

Work 4 oz. of butter to a cream, add a 1/4 lb. of castor sugar, 3
eggs, and a little milk. Mix together 1/2 lb. of Allinson fine
wheatmeal, a heaped tablespoonful of cocoa. Add to the butter mixture,
and bake on a shallow tin or plate in a quick oven. The cake can be
iced when done, and cut, when cold, into diamond-shaped pieces or
triangles.


CHOCOLATE MACAROONS.

1/2 lb. of ground sweet almonds, 1 oz. of cocoa, 1 dessertspoonful of
vanilla essence, 1/2 lb. of castor sugar, the white of 4 eggs. Whip
the white of the eggs to a stiff froth, add the sugar, cocoa, vanilla,
and almond meal, and proceed as in the previous recipe.


CINNAMON MADEIRA CAKE.

1/2 lb. of fine wheatmeal, 1/4 lb. of butter, 1/2 lb. of sugar, 1/4
lb. of currants and sultanas mixed (washed and picked) 5 eggs, 1
dessertspoonful of ground cinnamon. Proceed as in recipe for "Madeira
Cake," adding the fruit, and cinnamon as flavouring.


COCOANUT BISCUITS.

2 breakfastcupfuls of wheatmeal, 2 teacupfuls of grated cocoanut, 3
dessertspoonfuls of sugar, 3 tablespoonfuls of orange water, 2 oz. of
butter, a little milk. Mix the ingredients, adding a little milk to
moisten the paste, mix it well, roll the paste out 1/4 in. thick, cut
out with a biscuit cutter. Prick the biscuits, and bake them in a
moderate oven a pale brown.


COCOANUT DROPS.

1/2 lb. of desiccated cocoanut, 1/2 lb. of castor sugar, the whites of
3 eggs. Beat the whites of the eggs to a stiff froth, add the sugar,
then the cocoanut. Place little lumps of the mixture on the rice wafer
paper, as in recipe for "Macaroons," and bake in a fairly hot oven.


COCOANUT ROCK CAKES.

1 lb. of fine wholemeal flour, 6 oz. of desiccated cocoanut, 3 oz. of
butter, 3 eggs, a little cold milk, 6 oz. castor sugar. Rub the butter
into the meal, add the sugar, cocoanut, and the well-beaten eggs. Mix,
and add only just enough milk to make the mixture keep together. Put
small lumps on a floured baking tin, and bake in a quick oven.


CORNFLOUR CAKE.

1/2 lb. of cornflour, 4 eggs, 6 oz. butter, same of castor sugar;
separate the yolks of eggs from the whites and beat separately for a
1/4 of an hour, cream the butter and sugar, mix with the yolks, then
the whites, and lastly the flour, and whisk all together for 25
minutes, and bake for 1 hour in a moderately hot oven.


CRACKERS.

1 cupful butter, 1 teaspoonful salt, 2 quarts Allinson wholemeal
flour. Rub thoroughly together with the hand, and wet up with cold
water; beat well, and beat in meal to make brittle and hard; then
pinch off pieces and roll out each cracker by itself, if you wish them
to resemble baker's crackers.


CRISP OATMEAL CAKES.

1 lb. of oatmeal, 2 oz. of butter or oil (1 tablespoonful of oil is 1
oz.), 1 gill of cold milk. Make a dough of the butter, meal, and milk;
shake meal plentifully on the board, turn the dough on to it, and
having sprinkled this too with meal, work it a little with the backs
of your fingers. Roll the dough out to the thickness of a crown piece,
cut it in shapes, put the cakes on a hot stove, and when they are a
little brown on the underside, take them off and place them on a
hanger in front of the fire in order to brown the upper side; when
this is done they are ready for use.


DYSPEPTICS' BREAD.

9 oz. of Allinson wholemeal, 1 egg, a scant 1/2 pint of milk and
water. Separate the yolk from the white of the egg. Beat up the yolk
with the milk and water, and mix this with the meal into a thick
batter; whip up the white of the egg stiff, and mix it well into the
batter. Grease and heat a bread tin, turn the mixture into it, and
bake the loaf for 1-1/2 hours in a hot oven. This is very delicious
bread, very light and digestible.


DOUGHNUTS.

1-1/2 lbs. of wheatmeal, 1/4 oz. yeast, 1 egg, 1 teaspoonful of
cinnamon, 3 tablespoonfuls of sugar, enough lukewarm milk to moisten
the dough, some jam and marmalade. Dissolve the yeast in a little warm
milk, mix all the ingredients, adding the dissolved yeast and enough
milk to make the dough sufficiently moist to handle. Let it rise 1-1/2
hours in front of the stove. When risen roll it out 1/2 in. thick, cut
out round pieces, place a little jam or marmalade in the middle, close
up the dough, forming the dough nuts, and cook them in boiling oil or
vege-butter until brown and thoroughly done. Eat warm.


GINGER SPONGE CAKE (a nice Cake for Children who do not like
Gingerbread).

3 breakfast cups of Allinson wholemeal flour, 1 breakfast cup of
sugar, 3 eggs, 6 oz. of butter or vege-butter, 2 heaped teaspoonfuls
of ground ginger, 1 saltspoonful of salt, 1/2 gill milk. Beat the
butter, sugar, and eggs to a cream, mix all the dry ingredients
together; add gradually to the butter, &c., lastly the milk. Put into
a well-greased tin, bake about 20 minutes in a quick oven. When cold
cut into finger lengths or squares.


ICING FOR CAKES.

To 8 oz. of sugar take 2 whites of eggs, well beaten, and 1
tablespoonful of orange-or rosewater. Whisk the ingredients
thoroughly, and when the cake is cold cover it with the mixture. Set
the cake in the oven to harden, but do not let it remain long enough
to discolour.


JUMBLES.

1 lb. of wheatmeal, 1 lb. of castor sugar, 1/2 pint of milk, 1/4 lb.
of butter, 1 lb. ground almonds. Cream the butter, add the other
ingredients, and moisten with a little rosewater. Roll out and cut the
jumbles into any shape desired. Bake in a gentle oven.


LEMON CAKES.

1/2 lb. of castor sugar, 1/2 lb. of wheatmeal, sifted fine, the grated
rind of a lemon, 2 oz. of butter, and 2 well-beaten eggs. Rub the
butter into the meal, and mix all the ingredients well together; roll
the mixture out thin, lay it on a tin, and when baked cut into diamond
squares.


LIGHT CAKE.

2 lbs. of brown breadcrumbs, 1/2 lb. of sultanas, 3 eggs, yolks and
whites beaten separately; 2 oz. of butter, as much milk as required to
moisten 1/4 lb. of sugar. Rub the butter into the breadcrumbs, add the
fruit, sugar, yolks, and lukewarm milk. At the last add the whites
beaten to a stiff froth. Put the mixture in a well-greased tin, and
bake 1 hour in a moderate oven.


LUNCH CAKE.

A good lunch cake may be made by rubbing 6 oz. of butter into 1-1/4
lbs. of Allinson wholemeal flour, 6 oz. of sugar. Beat up the yolks of
4 eggs with a teacupful of milk, and work into the flour so as to make
a stiff batter. Add 2 oz. of mixed peel cut small, and 1/2 lb. of
mixed sultanas. Lastly, add the beaten white of the eggs, whisk well,
and pour the mixture into a greased cake tin. Bake for 1-1/2 to 2
hours.


MACAROON.

1/2 lb. of ground sweet almonds, 1 oz. of ground bitter almonds, a few
sliced almonds, the whites of 4 eggs, and 1/2 lb. of castor sugar.
Whip the whites of the eggs to a stiff froth, add the sugar, then the
almond meal, and mix all well; if the mixture seems very stiff add one
or two teaspoonfuls of water. Lay sheets of kitchen paper on tins,
over this sheets of rice wafers (or, as it is also called, "wafer
paper"), which can be obtained from confectioners and large stores;
drop little lumps of the mixture on the wafers, allowing room for the
spreading of the macaroons, place a couple of pieces of sliced almond
on each, and bake them in a quick oven until they are set and don't
feel wet to the touch. If the macaroons brown too much, place a sheet
of paper lightly over them.


MADEIRA CAKE.

1/2 lb. of fine wheatmeal, 1/2 lb. of castor sugar, 1/2 lb. of butter,
5 eggs, flavouring to taste. Beat the butter to a cream, add the
sugar, then the eggs well beaten, the meal and the flavouring. Line a
cake tin with buttered paper, and bake the cake in a moderate oven
from 1 to 1-1/2 hours.


OATMEAL BANNOCKS.

Cold porridge, Allinson fine wheatmeal. Stir sufficient of the meal
into any cold porridge that may be left over to form a dough just firm
enough to roll out. Well grease and sprinkle with flour some baking
sheets, roll the dough to the thickness of 1/2 an inch, cut into
triangular shapes, and bake until brown on both sides. Butter and
serve hot.


OATMEAL FINGER-ROLLS.

Use equal parts of medium oatmeal and Allinson fine wheatmeal, and add
a good 1/2 pint of milk and water to 1 pound of the mixed meal. Knead
into a dough, make it into finger-rolls about 3 inches long, and bake
them in a quick oven from 30 to 40 minutes.


ORANGE CAKES.

6 oz. of Allinson wholemeal flour, 3 oz. butter, 4 oz. sugar, grate in
the rind of 1 small orange, and mix all well together. Beat 1 egg, and
stir in with the juice of the orange and sufficient buttermilk to make
a smooth, thick batter. Half fill small greased tins with this
mixture, and bake 15 minutes in a moderate oven.


PLAIN CAKE.

2-1/2 lbs. meal, 1 breakfastcupful sultanas, 1 oz. ground bitter
almonds, 3 oz. chopped sweet almonds, 2 eggs, 3 oz. butter or 1/2
teacupful of oil, 6 oz. sugar and 1 teaspoonful cinnamon, 1/4 oz.
yeast, milk to moisten the cake. Dissolve the yeast in a cup of warm
water, 100 degrees Fahrenheit in winter, 85 degrees in summer; make a
batter of the yeast and water, with two spoonfuls of the meal, and
stand it on a cool place of the stove to rise; do not let it get hot,
as this will spoil the yeast. Meanwhile prepare the fruit and almonds,
mix the meal, fruit, butter (or oil), sugar, cinnamon and eggs; then
add the yeast and as much lukewarm milk as is required to moisten the
cake. The dough should be fairly firm and wet. Let the dough rise in
front of the fire. Fill into greased cake tins and bake for 1-1/2
hours.


POTATO FLOUR CAKES.

A 1/4 lb. of potato flour, the same quantity of very fine wheatmeal
(sift the latter through a sieve if not very fine), 4 oz. of castor
sugar, 4 oz. of butter, the juice of 1/2 a lemon, 1 dessertspoonful of
ground bitter almonds, and 1 egg. Cream the butter, which is done by
beating the butter round the sides of the pan with a wooden spoon
until it is quite creamy, add the egg well beaten, the lemon juice,
then the sugar, meal, potato flour, and bitter almonds. Beat the
mixture from 20 minutes to 1/2 an hour, then drop small lumps of it on
floured tins, and bake the little cakes from 10 to 15 minutes.


QUEEN'S SPONGE CAKE.

1/4 lb. cornflour, 1/4 lb. wheatmeal, 1/2 lb. sifted sugar, 10 eggs,
rind and juice of a lemon, some vanilla. Separate the yolks of the
eggs from the whites; stir the yolks well, then sift in gradually,
stirring all the time, the sugar and cornflour; add the lemon juice
and rind; beat the whites of the eggs to a firm froth, mix it well
with the rest; place the mixture in one or more greased cake tins and
bake at once in a quick oven.


RICE CAKES (1).

1 lb. of ground rice, 1/4 lb. of castor sugar, 6 eggs, 2 oz. of sweet
and bitter ground almonds mixed. Mix the almonds with the ground rice,
adding the sugar, and the eggs, well beaten; beat all together and
bake the cake in a buttered mould, in a moderately hot oven.


RICE CAKES (2).

4 eggs, 1/2 lb. sugar, 6 oz. ground rice, lemon or almond flavouring.
Beat the eggs a little, add the sugar and flour, and beat well; pour
into a tin mould, greased and warmed, only half filling it, and bake
in a moderate oven 1 hour.


RICE AND WHEAT BREAD.

Simmer 1 lb. of rice in 2 quarts of water until quite soft. Let it
cool sufficiently to handle, and mix it thoroughly with 4 lbs. of
wheatmeal; work in also 1/2 oz. of yeast dissolved in a very little
lukewarm water or milk. Add a teaspoonful of salt. Knead well and set
to rise before the fire 1-1/2 hours. Bake in a good hot oven.


ROCK SEED CAKES.

1 lb. of wholemeal, 4 oz. of sugar, 4 oz. of butter, 1 oz. of ground
carraway seeds, about 3/4 of a cupful of milk, and 3 eggs. Rub the
butter into the meal, add sugar, seeds, the eggs well beaten, and the
milk. Place the mixture in lumps on floured tins, and bake the cakes
for half an hour in a hot oven.


SALLY LUNN.

3/4 of lb. of Allinson wholemeal flour, 2 oz. salt butter, 1 egg,
1-1/2 gills of milk, 1/4 an ounce of German yeast. Warm the milk and
butter in a pan together, rub the yeast smooth with 1/2 a teaspoonful
of sugar, add the milk and butter. Stir this mixture gradually into
the flour, add the egg slightly beaten, mix till quite smooth. Divide
into two, put into well-greased tins, set these in a warm place for 1
hour to rise. Put into a quick oven, and bake about 15 minutes.


SEED CAKE (1).

1/2 lb. fine wholemeal flour, 6 oz. butter, 6 oz. castor sugar, 2
eggs, 1/4 oz. carraway seeds. Beat the butter and sugar to a cream,
add the eggs well beaten, and dredge in the flour, add a little cold
water it too dry. Bake for 1/2 an hour.


SEED CAKE (2).

1-1/2 lbs. of wholemeal, 1/2 lb. of butter, 3/4 lb. of castor sugar, 1
oz. of ground carraway seeds, the yolks of 10 eggs, and the whites of
5 beaten to a stiff froth. Cream the butter, mix all the ingredients
well together, adding the whites of the eggs last; line one or more
tins with buttered paper, turn the mixture into them, and bake the
cake or cakes from 1 to 1-1/2 hours, according to the size of the
cakes and the heat of the oven. If a bright knitting needle passed
through the cake comes out clean, the cake is done.


SEED CAKE (3).

The same as "Madeira Cake," adding 1/2 oz. of carraway seeds, ground
fine, as flavouring.


SEED CAKE (4).

2 lbs. of meal, 6 oz. of sugar, 1 oz. of seed (crushed), 1/4 oz. of
yeast, 4 eggs, 3 oz. of butter, and a little milk. Rub the butter into
the meal, add the sugar, seed, and eggs; dissolve the yeast in warm
milk and add to it the other ingredients. Moisten the dough with
sufficient warm milk not to make it stick to your pan. Let the dough
rise 1-1/2 hours in a warm place, fill into greased cake tins and bake
the cakes 1-1/2 to 2 hours.


SEED CAKE (5).

4 eggs, their weight in sugar, meal and butter, 1/2 oz. of seed. Rub
the butter to cream, then stir in gradually the other ingredients,
first the eggs well beaten, then the sugar, the seed, and last the
flour. Put in a greased tin and bake 1 to 1-1/2 hours.


SEED CAKE (6).

4 eggs, their weight in sugar, 1/2 their weight in butter, twice their
weight in meal, 1/2 oz. of seed, a little lukewarm milk. Cream the
butter first, then add the yolks of eggs, the sugar, seed, and meal,
and enough milk to moisten the mixture; lastly, add the whites of the
eggs beaten to a froth, and bake at once in a fairly quick oven.


SLY CAKES.

1 lb. Allinson wholemeal flour, 8 oz. butter, 8 oz. currants, 2 oz.
sugar, and 6 drops essence of lemon; mix the flour and sugar, and make
it into a smooth paste with water, but do not make it very wet. Roll
out 3 times, and spread in the butter as for pastry; roll it very
thin, and cut into rounds or square cakes. Spread half of them very
thickly with currants, press the others very gently on the top, so as
to form a sandwich, and bake in a quick oven till a light brown.


SPONGE CAKE (1).

6 oz. fine wheatmeal, 1/2 lb. castor sugar, 4 eggs, any flavouring to
taste. Beat up the eggs, sift in the sugar, then the flour, and bake
the mixture in a well-greased cake tin in a moderate oven from 1 to
1-1/2 hours.


SPONGE CAKE (2).

4 eggs, the weight of 3 in fine wheatmeal, and the weight of 4 in
castor sugar, any flavouring to taste. Beat the eggs, sift in the
sugar and meal, stirring all the time, add the flavouring, and pour
the mixture into one or two greased cake tins, only filling them half
full. Bake in a moderate oven for about an hour, until a knitting
needle comes out clean.


SPONGE CAKE ROLY-POLY.

3 eggs, the weight of 2 in fine wheatmeal, of 8 in castor sugar, some
raspberry and currant jam. Mix the ingredients as directed in "Sponge
Cake," line a large, square, flat baking tin with buttered paper, pour
the mixture into it, and bake it in a fairly hot oven from 7 to 12
minutes, or until baked through. Have a sheet of white kitchen paper
on the kitchen table, on which sprinkle some white sugar. Turn the
cake out of the tin on to the paper, spread the cake with jam, and
roll up. This should be done quickly, for if the cake is allowed to
cool it will not roll.


UNFERMENTED BREAD.

This is as sweet and pure a bread as the finger-rolls, and keeps fresh
for several days, as it has to be mixed fairly moist. 2 lbs. of
Allinson wholemeal, 1-1/2 pints of milk and water; mix these to a
thick paste, and put the mixture into some small greased bread tins.
Loaves the size of the twopenny loaves will want 1-1/2 hours in a hot
oven.


UNFERMENTED FINGER-ROLLS.

These are bread in the simplest and purest form, and liked by most. 1
lb. of Allinson wholemeal, a good 1/2 pint of milk and water mixed;
mix the meal and the milk and water into a dough, knead it a few
minutes, then make the dough into finger-rolls on a floured
pastry-board, rolling the finger-rolls about 3 inches long with the
flat hand. Place them on a floured baking-tin, and bake them in a
sharp oven from 1/2 an hour to 1 hour. The time will depend on the
heat of the oven. In a very hot oven the rolls will be well baked in
1/2 an hour.


VICTORIA SANDWICH.

Proceed the same as in "Sponge Cake Roly-Poly," but bake the mixture
in 2 round, flat tins; spread jam on one, and cover with the other
cake.


WHOLEMEAL BREAD (FERMENTED).

This will be found useful where a large family has to be provided for,
or where it is desirable to bake bread for several days. 7 lbs. of
Allinson wholemeal, 2-1/2 pints of warm water (about 85° Faht.), 1
teaspoonful salt, 1/2 oz. of yeast; dissolve the yeast in the water,
add the salt, put the meal into a pan, make a hole in the centre of
the meal, pour in the water with the yeast and salt, and mix the whole
into a dough. Allow it to stand, covered with a cloth, 1-1/2 hours in
front of the fire, turning the pan sometimes, so that the dough may
get warm evenly. Then knead the dough well through, and if necessary
add a little more warm water. Make the dough into round loaves, or
fill it into greased tins, and bake it for 1-1/2 hours. The oven
should be fairly hot. To know whether the bread is done, a clean
skewer or knife should be passed through a loaf. It it comes out clean
the bread is done; if it sticks it not sufficiently baked. When it is
desired to have a soft crust, the loaves may be baked under tins in
the oven.


WHOLEMEAL CAKE.

1 lb. of wholemeal, 4 oz. of sugar, 1 teaspoonful of cinnamon, 1
breakfastcupful of currants and sultanas mixed, well-washed and picked
over, 3 oz. of chopped sweet almonds, 1 dozen ground bitter almonds, 3
eggs, 1/4 oz. of German yeast, 1/4 lb. Vegebutter, and some warm milk.
Rub the butter into the meal, add the fruit, cinnamon, almonds and
sugar, and the eggs well beaten. Dissolve the yeast in a cupful of
warm milk (not hot milk) add it to the other ingredients, and make all
into a moist dough, adding as much more milk as is required to make
the dough sufficiently moist for the spoon to beat all together. Cover
the pan in which you mix the cake with a cloth, place it in front of
the fire, and allow the dough to rise 1-1/2 hours, turning the pan
round occasionally that the dough may be equally warm. Then fill the
dough into one or several well-greased tins, and bake the cake or
cakes from 1 to 1-1/2 hours (according to the size) in a hot oven. If
the cake browns too soon, cover it over with a sheet of paper.


WHOLEMEAL GEMS.

Mix Allinson wholemeal flour with cold water into a batter, pouring
this into greased and hot gem pans, and baking for 3/4 of an hour. All
bread should be left for a day or two to set before it is eaten,
otherwise it is apt to lie heavy on the stomach and cause a feeling of
weight and uncomfortableness.


WHOLEMEAL ROCK CAKES.

1 lb. of meal, 3 oz. of butter or vege-butter, 1/4 lb. of sugar, a
cupful of currants and sultanas mixed, 3 oz. of blanched almonds,
chopped fine, 1 teaspoonful of cinnamon, or the grated rind of half a
lemon, 3 eggs, and very little milk (about 3/4 of a teacup). Rub the
butter into the meal, add the fruit, almonds, sugar, and cinnamon,
beat up the eggs with the milk, and mix the whole to a stiff paste.
Flour 1 or 2 flat tins, place little lumps of the paste on them, and
bake the cakes in a quick oven 25 to 35 minutes. Particular care must
be taken that the paste should not be too moist, as in that case the
cakes would run. Vege-butter is a vegetable butter, made from the oil
which is extracted from cocoanuts and clarified. It can be obtained
from some of the larger stores, also from several depôts of food
specialities. It is much cheaper than butter, and being very rich,
goes further.



MISCELLANEOUS


A DISH OF SNOW.

1 pint of thick apple sauce, sweetened and flavoured to taste (orange
or rosewater is preferable), the whites of 3 eggs, beaten to a stiff
froth. Mix both together, and serve.


CAULIFLOWER AU GRATIN.

A fair-sized cauliflower, 1 pint of milk, 1-1/2 oz. of dried Allinson
breadcrumbs, 3 oz. of cheese, 1-1/2 oz. of butter, 1 heaped-up
tablespoonful of Allinson wholemeal flour, a little nutmeg, and pepper
and salt to taste. Boil the cauliflower until half cooked, cut it into
pieces, and place them in a pie-dish. Boil the milk, adding the
seasoning, 1/2 oz. of the butter, and 1/2 a saltspoonful of the
nutmeg. Thicken with the wholemeal smoothed in a little cold milk or
water. Stir in the cheese and pour the sauce over the cauliflower.
Shake the breadcrumbs over the top, cut the rest of the butter in
bits, and place them over the breadcrumbs. Bake for 20 minutes to 1/2
an hour, or until the cauliflower is soft.


COMPÔTE OF ORANGES AND APPLES.

6 oranges, 8 fine sweet apples, 1 oz. of ground sweet almonds, syrup
as in "Orange Syrup." Peel the oranges and the apples, cut them across
in thin slices, coring the apples and removing the pips from the
oranges. Arrange the fruit into alternate circles in a glass dish,
sprinkling the ground almonds between the layers. Pour over the whole
the syrup. Serve when cold.


CRUST FOR MINCE PIES.

1/2 lb. of Allinson fine wheatmeal, 1/2 lb. of medium oatmeal, 6 oz.
of butter or vege-butter, 1 cupful of cold water. Rub the butter into
the flour, add the water, and mix all into a paste with a knife. Roll
the paste out thin on a floured board, cut pieces out with a tumbler
or biscuit cutter. Line with them small patty pans, and fill them with
mincemeat; cover with paste, moisten the edges and press them
together, and bake the mince pies in a quick oven; they will be done
in 15 to 20 minutes.


GROUND RICE PANCAKES.

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, 1/2 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, 1/2 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, 1/2 lb. of butter, 1/2
lb. of blanched and chopped almonds, 1/2 lb. of moist sugar, the juice
of 4 lemons, and 1/2 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.

1/2 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, 1/2 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 1/2 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 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 1/2 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 1/2 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, arrange them in a
buttered mould, and soak them with 1/2 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, 1/2 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.


TIPSY CAKE.

12 small sponge cakes, 1/2 lb. jam, 1 pint of custard made with
Allinson custard powder. Soak the sponge cakes in a little raisin
wine, arrange them on a deep glass dish in four layers, spread a
little jam on each layer and pour the custard round, decorate the top
with candid cherries and almonds blanched and split.



A WEEK'S MENU


I have written the following menus to help those who are beginning
vegetarianism. When first starting, most housewives do not know what
to provide, and this is a source of anxiety. I occasionally meet some
who have been vegetarians a long time, but confess that they do not
know how to provide a nice meal. They usually eat the plainest foods,
because they know of no tasty dishes. When visitors come, we like to
provide tempting dishes for them, and show them that appetising meals
can be prepared without the carcases of animals. I only give seven
menus, that is, one for each day of the week; but our dishes can be so
varied that we can have a different menu daily for weeks without any
repetition. The recipes here written give a fair idea to start with.
Instead of always using butter beans, or haricot beans, as directed in
one of these menus, lentils or split peas can be substituted. I have
not included macaroni cheese in these menus, because this dish is so
generally known; it can be introduced into any vegetarian dinner. I
have allowed three courses at the dinner, but they are really not
necessary. I give them to make the menus more complete. A substantial
soup and a pudding, or a savoury with vegetables and sauce and a
pudding, are sufficient for a good meal. In our own household we
rarely have more than two courses, and often only one course. This
article will be of assistance to all those who are wishing to try a
healthful and humane diet, and to those meat eaters who wish to
provide tasty meals for vegetarian friends.

Anna P. Allinson.

4, Spanish Place,
Manchester Square,
London, W.



_MENU I._


TOMATO SOUP.

1 tin of tomatoes or 2 lbs. of fresh ones, 1 large Spanish onion or
1/2 lb. of smaller ones, 2 oz. of butter, pepper and salt to taste, 1
oz. of vermicelli and 2 bay leaves. Peel the onions and chop up
roughly; brown them with the butter in the saucepan in which the soup
is made. When the onion is browned, add the tomatoes (the fresh ones
must be sliced) and 3 pints of water. Let all cook together for 1/2 an
hour. Then drain the liquid through a sieve without rubbing anything
through. Return the liquid to the saucepan, add the seasoning and the
vermicelli; then allow the soup to cook until the vermicelli is soft,
which will be in about 10 minutes. Sago, tapioca, or a little dried
julienne may be used instead of the vermicelli.


VEGETABLE PIE.

1/2 lb. each of tomatoes, turnips, carrots, potatoes, 1 tablespoonful
of sago, 1 teaspoonful of mixed herbs, 3 hard-boiled eggs, 2 oz. of
butter, and pepper and salt to taste. Prepare the vegetables, scald
and skin the tomatoes, cut them in pieces not bigger than a walnut,
stew them in the butter and 1 pint of water until nearly tender, add
the pepper and salt and the mixed herbs. When cooked, pour the
vegetables into a pie-dish, sprinkle in the sago, add water to make
gravy if necessary. Cut the hard-boiled eggs in quarters and place
them on the top of the vegetables, cover with a crust made from
Allinson wholemeal, and bake until it is brown.


SHORT CRUST.

10 oz. of Allinson wholemeal, 8 oz. of butter or vege-butter, 1
teacupful of cold water. Rub the butter into the meal, add the water,
mixing the paste with a knife. Roll it out, cut strips to line the rim
of the pie-dish, cover the vegetable with the crust, decorate it, and
bake the pie as directed.


GOLDEN SYRUP PUDDING.

10 oz. of Allinson wholemeal, 3 eggs, 1 pint of milk, and 1/2 lb. of
golden syrup. Grease a pudding basin, and pour the golden syrup into
it; make a batter with the milk, meal, and eggs, and pour this into
the pudding basin on the syrup, but do not stir the batter up with the
syrup. Place a piece of buttered paper on the top of the batter, tie a
cloth over the basin unless you have a basin with a fitting metal lid,
and steam the pudding for 2 1/2 hours in boiling water. Do not allow
any water to boil into the pudding. Dip the basin with the pudding in
it for 1 minute in cold water before turning it out, for then it comes
out more easily.



_MENU II._


CLEAR CELERY SOUP.

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


BUTTER BEANS WITH PARSLEY SAUCE.

Pick the beans, wash them and steep them over night in boiling water,
just covering them. Allow 2 or 3 oz. of beans for each person. In the
morning let them cook gently in the water they are steeped in, with
the addition of a little butter, until quite soft, which will be in
about 2 hours. The beans should be cooked in only enough water to keep
them from burning; therefore, when it boils away, add only just
sufficient for absorption. The sauce is made thus: 1 pint of milk, 1
tablespoonful of Allinson wholemeal, a handful of finely chopped
parsley, the juice of 1/2 a lemon, pepper and salt to taste. Boil the
milk and thicken it with the meal, which should first be smoothed with
a little cold milk, then last of all add the lemon juice, the
seasoning, and the parsley. This dish should be eaten with potatoes
and green vegetables.


GROUND RICE PUDDING.

1 quart of milk, 6 oz. of ground rice, 1 egg, and any kind of jam.
Boil the milk, stir into it the ground rice previously smoothed with
some of the cold milk. Let the mixture gook gently for 5 minutes, stir
frequently, draw the saucepan to the side, and when it has ceased to
boil add the egg well whipped, and mix well. Pour half of the mixture
into a pie-dish, spread a layer of jam over it, then pour the rest of
the pudding mixture over the jam, and let it brown lightly in the
oven.



_MENU III._


CARROT SOUP.

4 good-sized carrots, 1 small head of celery, 1 fair sized onion, a
turnip, 3 oz. of Allinson breadcrumbs, 1-1/2 oz. of butter, 1 blade of
mace, pepper and salt to taste. Scrape and wash the vegetables, and
cut them up small; set them over the fire with 3 pints of water, the
butter, bread, and mace. Let all boil together until the vegetables
are quite tender, and then rub them through a sieve. Return the
mixture to the saucepan, season with pepper and salt, and if too thick
add water to the soup, which should be as thick as cream. Boil the
soup up, and serve.


CURRIED RICE AND TOMATOES.

1/2 lb. of Patna rice, 1 dessertspoonful of curry powder, salt to
taste, and 1 oz. of butter. Wash the rice, put it over the fire in
cold water, let it just boil up, then drain the water off. Mix 1 pint
of cold water with the curry powder, put this over the fire with the
rice, butter, and salt. Cover the rice with a piece of buttered paper
and let it simmer gently until the water is absorbed. This will take
about 20 minutes. Rice cooked this way will have all the grains
separate. For the tomatoes proceed as follows: 1 lb. of tomatoes and a
little butter, pepper, and salt. Wash the tomatoes and place them in a
flat tin with a few spoonfuls of water; dust them with pepper and
salt, and place little bits of butter on each tomato. Bake them from
15 to 20 minutes, according to the size of the tomatoes and the heat
of the oven. Place the rice in the centre of a hot flat dish, put the
tomatoes round it, pour the liquid over the rice, and serve.


APPLE CHARLOTTE.

2 lbs. of cooking apples, 1 teacupful of mixed currants and sultanas,
1 heaped-up teaspoonful of ground cinnamon, 2 oz. of blanched and
chopped almonds, sugar to taste, Allinson wholemeal bread, and butter.
Pare, core, and cut up the apples and set them to cook with a
teacupful of water. Some apples require much more water than others.
When they are soft add the fruit picked and washed, the cinnamon, and
the almonds and sugar. Cut very thin slices of bread and butter, line
a buttered pie-dish with them. Place a layer of apples over the
buttered bread, and repeat the layers of bread and apples until the
dish is full, finishing with a layer of bread and butter. Bake from
3/4 of an hour to 1 hour.



_MENU IV._


RICE SOUP.

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


HOT-POT.

2 lbs. of potatoes, 3/4 lb. of onions, 1 breakfastcupful of tinned
tomatoes or 1/2 lb. of sliced fresh ones, 1 teaspoonful of mixed
herbs, 1-1/2 oz. butter, pepper and salt to taste. Those who do not
like tomatoes can leave them out, and the dish will still be very
savoury. The potatoes should be peeled, washed, and cut into thin
slices, and the onions peeled and cut into thin slices. Arrange the
vegetables and tomatoes in layers; dust a little pepper and salt
between the layer, and finish with a layer of potatoes. Cut the butter
into little bits, place them on the top of the potatoes, fill the dish
with hot water, and bake the hot-pot for 2 hours or more in a hot
oven. Add a little more hot water if necessary while baking to make up
for what is lost in the cooking.


CABINET PUDDING.

4 slices of Allinson bread toasted, 1-1/4 pints of milk, 8 eggs, 1 oz.
of butter, sugar to taste, 2 oz. of chopped almonds, 1 teacupful of
mixed currants and sultanas and any kind of flavouring--cinammon,
lemon, vanilla, or almond essence. Crush the toast in your hands, and
soak it in the milk. Whip the eggs up, melt the butter, and add both
to the soaked toast. Thoroughly mix all the various ingredients
together. Butter a pie-dish and pour the pudding mixture into it; put
a few bits of butter on the top, and bake the pudding for 1 hour in a
moderately hot oven.



_MENU V._


LEEK SOUP.

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


MUSHROOM SAVOURY.

4 slices Allinson bread toast, 8 eggs, 1 pint of milk, 3 oz. of butter,
1 lb. of mushrooms, 1 small onion chopped fine, and pepper and salt to
taste. Crush the toast with your hand and soak it in the milk; add the
eggs well whipped. Peel, wash, and out up the mushrooms, and fry them
and the onion in the butter. When they have cooked in the butter for
10 minutes add them to the other ingredients, and season with pepper
and salt. Pour the mixture into a greased pie-dish and bake the
savoury for 1 hour. Serve with green vegetables, potatoes, and tomato
sauce.


CHOCOLATE MOULD.

1 quart of milk, 2 oz. of potato flour, 2 oz. of Allinson fine
wheatmeal, 1 heaped-up tablespoonful of cocoa, 1 dessertspoonful of
vanilla essence, and sugar to taste. Smooth the potato flour,
wheatmeal, and cocoa with some of the milk. Add sugar to the rest of
the milk, boil it up and thicken it with the smoothed ingredients. Let
all simmer for 10 minutes, stir frequently, add the vanilla, and mix
it well through. Pour the mixture into a wetted mould; turn out when
cold, and serve plain or with cold white sauce.



_MENU VI._


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 it
the soup is too thick. Serve with small dice of bread fried crisp in
butter or vege-butter.


YORKSHIRE PUDDING.

4 eggs, 1/2 lb. of Allinson fine wheatmeal, 1 pint of milk, pepper and
salt to taste, 1 oz. of butter. Thoroughly beat the eggs, make a
batter of them with the flour and milk, and season it. Well butter a
shallow tin, pour in the batter, and cut the rest of the butter in
bits. Scatter them over the batter and bake it 3/4 of an hour. Serve
with vegetables, potatoes, and sauce. To use half each of Allinson
breakfast oats and wheatmeal flour will be found very tasty.


BAKED CARAMEL CUSTARD.

1-1/2 pints of milk, 5 eggs, vanilla essence, 4 oz. of castor sugar
for the caramel, and a little more sugar to sweeten the custard. Heat
the milk, whip up the eggs, and carefully stir the hot milk into the
beaten eggs; flavour with vanilla and sugar to taste. Meanwhile put
the castor sugar into a small enamelled saucepan and stir it over a
quick fire until it is quite melted and brown. Add about 2
tablespoonfuls of hot water to the caramel, stir thoroughly, and pour
it into a tin mould or a cake tin. Let the caramel run all round the
sides of the tin; pour in the custard, and bake it in a moderate oven,
standing in a larger tin of boiling water, until the custard is set.
Let it get cold, turn out, and serve. This is a very dainty sweet
dish.



_MENU VII._


POTATO SOUP.

2 lbs. of potatoes, 1/2 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.

1/2 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 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 3/4 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                         .4           290
Apricots                      1.1           270
Bananas                       1.3           460
Blackberries                  1.3           270
Cherries                      1.0           365
Cranberries                    .4           215
Currants                      1.5           265
Figs                          1.5           380
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                        1.6          1350
Apricots                      4.7          1290
Citron                         .5          1525
Currants                      2.4          1495
Dates                         2.1          1615
Figs                          4.3          1475
Grapes                        2.8          1205
Pears                         2.8          1635
Prunes                        2.1          1400
Raisins                       2.6          1605
Apricots (canned)              .9           340
Marmalade                      .6          1585
Pears (canned)                 .3           355
Pineapple "                    .4           715


GREEN VEGETABLES

Artichoke                     2.6           365
Asparagus                     2.1           220
Beetroot                      1.6           215
Cabbage                       1.6           145
  "  (Curly)                  4.1           215
  "  (Sprouts)                4.7           215
Carrots                       1.1           210
Cauliflower                   1.8           140
Celery                        1.1            85
Corn (green)                  3.1           470
Cucumber                       .8            80
Dandelion                     2.4           285
Egg Plant                     1.2           130
Horseradish                   1.4           230
Kohl Rabi                     2.0           145
Leeks                         1.2           150
Lettuce                       1.2            90
Mushrooms                     3.5           210
Olives (green)                1.1          1400
  "    (ripe)                 1.7          1205
Onions                        1.6           225
Parsnips                      1.6           300
Potatoes (boiled)             2.5           440
  "      (chipped)            6.8          2675
  "      (raw)                2.2           385
  "      (sweet)              1.8           570
Pumpkins                      1.3           135
Radishes                      1.0           120
Rhubarb                        .6           105
Spinach                       2.1           110
Tomatoes                       .9           105
Turnips                       1.3           185


NUTS--SHELLED.

Acorns                        8.1          2620
Almonds                      21.0          3030
Beechnuts                    21.9          3075
Brazil Nuts                  17.0          3265
Butternuts                   27.0          3165
Chestnuts (dried)            10.7          1875
  "       (fresh)             6.2          1125
Cocoanuts                     5.7          2760
  "        desiccated         6.3          3125
Filberts (Hazels)            15.6          3290
Hickory                      15.4          3345
Peanuts                      25.8          2560
Peanut Butter                29.3          2825
Pecans                        9.6          3435
Pine Kernels                 34.0          2845
Pistachios                   22.3          2995
Walnuts                      18.0          3300
  "     Black      }
  "     Californian}         27.6          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
 " Germs                     10.5          1695
 " Gluten                    14.2          1665
 " Self-raising              10.2          1600
Macaroni                     13.4          1665
 " Spaghetti                 12.1          1660
 " Vermicelli                10.9          1625
Beans, small White           21.9          1675
 " Lima or Butter            18.1          1625
Lentils                      25.7          1620
Peas (dried)                 24.6          1655
 " (green)                    7.0           465
Arrowroot                     ---          1815
Corn-starch                   ---          1675
Sago                          9.0          1635
Tapioca                       ---          1650


CAKES.

Cake, Fruit                   5.9          1760
 " Gingerbread                5.8          1670
 " Sponge                     6.3          1795


BISCUITS.

All kinds, average           10.0          1800
Water                        11.7          1835


BREAD.

Buns, Currant                 6.7          1515
 " Hot Cross                  7.9          1275
Corn, Indian                  7.9          1205
Cheap Bread                  10.9          1255
Gluten                        9.3          1160
Home-made Bread               9.1          1225
White Bread                   9.2          1215
Whole-wheat Bread             9.7          1140
Rolls, Plain                  9.7          1470
 " Vienna                     8.5          1300
 " Water                      9.0          1300
Rye                           9.0          1180


VARIOUS.

Chocolate                    12.9          2860
Cocoa                        21.6          2320
Candy                         ---          1785
Honey                         ---          1520
Molasses (cane)               2.4          1290



INVALID COOKERY


BARLEY.

The plants _Hordeum Distichon_ and _Hordeum Vulgare_ supply most of
the barley used in this country. Barley has been used as a food from
time out of mind. We find frequent mention of it in the Bible, and in
old Latin and Greek books. According to Pliny, an ancient Roman
writer, the gladiators were called Hordearii, or "barley eaters,"
because they were fed on this grain whilst training. These Hordearii
were like our pugilists, except that they often fought to the death.
Barley has been used from very ancient days for making an intoxicating
drink. In Nubia, the liquor made from barley was called Bouzah, from
which we get our English word "booze," meaning an intoxicating drink.
The first intoxicant drink made in this country was ale, and it was
made from barley. Hops were not used for beer or ale in those days.
Barley is a good food, and was the chief food of our peasantry until
the beginning of the nineteenth century. Barley contains about 7 per
cent. of sugar, and its flesh-forming matter is in the form of casin
the same as is found in cheese. This casin is not elastic like the
gluten of wheat, so that one cannot make a light bread from barley.
Here is the chemical composition of barley meal:--

  Flesh formers                        7.5
  Heat and force formers (carbon)[A]  76.0
  Mineral matters                      2.0
  Water                               14.5
                                     -----
                                     100.0


[Footnote A: There is 2.5 per cent. of fat in barley, and 7 per cent.
of sugar.]

From this analysis we can judge that barley contains all the
constituents of a good food. In it we find casin and albumen for our
muscles; starch, sugar, and fat to keep us warm and give force; and
there is a fair percentage of mineral matter for our bones and teeth.

Allinson's prepared barley may be eaten as porridge or pudding (see
directions), and is much more nourishing than rice pudding; it is also
good for adding to broth or soup, and to vegetable stews, and is most
useful for making gruel and barley water. Barley water contains a
great deal of nourishment, more than beef tea, and it can be drunk as
a change from tea, coffee, and cocoa. During illness I advise and use
barley water and milk, mixed in equal parts, and find this mixture
invaluable.


BARLEY FOR BABIES.

Put 1 teaspoonful of Allinson's barley into a breakfast cup; mix this
perfectly smooth with cold milk and cold water in equal parts, until
the cup is full. Pour into a saucepan and bring to the boil, stirring
all the time to prevent it getting lumpy.


BARLEY GRUEL.

Mix 1 large tablespoonful of Allinson's barley with a little cold
water, add to this 1 pint of boiling milk and water, boil together a
few minutes, take from the fire, let cool, then eat. A little nutmeg
gives a pleasant flavour.


BARLEY FOR INVALIDS AND ADULTS.

Use 3 teaspoonfuls of Allinson's barley to 1/2 pint of milk and water,
and prepare as "Barley for Babies."


BARLEY JELLY.

Wash, then steep, 6 oz. of pearl barley for 6 hours, pour 31/2 pints
of boiling water upon it, stew it quickly in a covered jar in a hot
oven till perfectly soft and the water absorbed. When half done, add 6
oz. of sugar and a few drops of essence of lemon. 21/2 hours is the
correct time for stewing the barley, and it is then a better colour
than if longer in preparation. Pour it into a mould to set.


BARLEY PORRIDGE.

Take 3 tablespoonfuls of Allinson's barley, mix smoothly with 1/2 pint
of cold water, add 1/2 pint of boiling milk, and boil 5 to 10 minutes.
Pour on shallow plates to cool, then eat with Allinson wholemeal
bread, biscuits, rusks, or toast, or stewed fruits.


BARLEY PUDDINGS.

Take 2 tablespoonfuls of Allinson's barley, mix smoothly with a little
milk, pour upon it the remainder of 1 pint of milk, flavour and
sweeten to taste, boil 2 or 3 minutes, then add 2 eggs lightly beaten,
pour into a pie-dish, and bake to a golden brown. Eat with stewed,
fresh, or dried fruits.


BARLEY WATER.

Mix smoothly 2 tablespoonfuls of Allinson's barley with a little cold
water, then add it to 1 quart of water in a saucepan, and bring to the
boil. Pour into a jug, and when cool add the juice of 1 or 2 oranges
or lemons. A little sugar may be added when permissible.


BLACK CURRANT TEA.

1 large tablespoonful of black currant jam, 1 pint boiling water. Stir
well together, strain when cold, and serve with a little crushed ice
if allowed.


BRAN TEA.

Mix 1 oz. of bran with 1 pint of water, boil for 1/2 hour, strain, and
drink cool. A little orange or lemon juice is a pleasant addition.
When this is used as a drink at breakfast or tea, a little sugar may
be added to it.


BRUNAK.

Take 1-1/2 or 2 teaspoonfuls of Brunak for each large cupful required,
mix it with sufficient water, and boil for 2 or 3 minutes to get the
full flavour, then strain and add hot milk and sugar to taste. Can be
made in a coffee-pot, teapot, or jug if preferred. May be stood on the
hob to draw; or if you have any left over from a previous meal it can
be boiled up again and served as freshly made.


COCOA.

Put 1 teaspoonful of N.F. cocoa into a breakfast cup; make into a
paste with a little cold milk. Fill the cup with milk and water in
equal parts, pour into lined saucepan, and boil for 1 minute, stirring
carefully. This is best without sugar, and should be given cool.


LEMON WATER.

Squeeze the juice of 1/2 a Lemon into a tumbler of warm or cold water;
add just sufficient sugar to take off the tartness. Or the lemon may
be peeled first, then cut in slices, and boiling water poured over
them; a little of the peel grated in, and sugar added to taste.


OATMEAL PORRIDGE.

Most people, I think, may know how to make porridge; but it is useful
to know that if you take 1 pint of water to each heaped-up
breakfastcupful of Allinson breakfast oats, you have just the amount
of water for a fairly firm porridge. When the water has boiled, and
you have stirred in the oats, place the saucepan on the side of the
stove on an asbestos mat. Only an occasional stirring will be
required, and there is no fear of burning the porridge. If the
porridge is preferred thinner, 1 even cupful to 1 pint of water will
be found the proportion.


OATMEAL WATER.

This is very useful in cases of illness, and is a most pleasant drink
in hot weather, when it can be flavoured with lemon juice and
sweetened a little. To 1 quart of water take 3 oz. of coarse oatmeal
or Allinson breakfast oats. Let it simmer gently on the stove for
about 2 hours. Then rub it through a fine sieve or gravy strainer; rub
it well through, adding a little more hot water when rubbed dry, so as
to get all the goodness out of the oatmeal. If it is thick when it has
been rubbed through sufficiently, thin it down with water or hot
milk--half oatmeal water and half milk is a good mixture. Nothing
better can be given to adults or children in cases of colds or
feverish attacks. It is nourishing and soothing, and in cases of
diarrhoea remedial.


RICE PUDDING.

Wash the rice, put it into a pie-dish, cover with cold water, and bake
until the rice is nearly soft throughout. Beat up 1 egg with milk, mix
with this a little cinnamon or other flavouring, and pour it over the
rice; add sugar to taste, and bake until set.

Sago, tapioca, semolina, and hominy puddings are made after the manner
of rice pudding.



DR. ALLINSON'S NATURAL FOOD


FOR BABIES.

(_To Prepare the Food_.)

Put 1 teaspoonful of the food into a breakfast cup; mix this perfectly
smooth with 2 parts milk to 1 of water until the cup is full. Pour
into a saucepan and bring to the boil, stirring all the time to
prevent it getting lumpy. It is best without sugar, and should be
given cool.


FOR INVALIDS AND ADULTS.

Use 3 teaspoonfuls of the food to 1/2 a pint of milk and water, and
prepare as above.


BLANCMANGE.

Mix 6 large tablespoonfuls of the food to a thin paste with a little
cold milk, then add 1 quart of milk, flavour with vanilla, lemon or
almonds, sweeten to taste; boil 2 or 3 minutes, and pour into wetted
mould. Eat with stewed, fresh, or dried fruits, and you have a most
nutritious and satisfying dish.


GRUEL.

Mix 1 large tablespoonful of the food with a little cold water, add to
this 1 pint of boiling milk and water, boil together a few minutes,
take from the fire, let cool, and then eat. A little nutmeg gives a
pleasant flavour.


IMPROVED MILK PUDDINGS.

Mix 1 tablespoonful of the food with 1 of rice, sago, tapioca, or
hominy, and make as above.

N.B.--The food nicely thickens soups, gravies, &c.


PORRIDGE.

Take 3 tablespoonfuls of the food, mix smoothly, with 1/2 pint of cold
water, add 1/2 pint boiling milk, and boil 5 or 10 minutes. Pour on
shallow plates to cool, then eat with Allinson wholemeal bread,
biscuits, rusks, toast, or stewed fruits.


PUDDINGS.

Take 2 tablespoonfuls of the food, mix smoothly with a little milk,
pour upon it the remainder of 1 pint of milk, flavour and sweeten to
taste; boil 2 or 3 minutes, then add 2 eggs lightly beaten, pour into
a pie-dish, and bake to a golden brown. Eat with stewed, fresh, or
dried fruits.



WHOLESOME COOKERY


I.

BREAKFASTS.


As breakfast is the first meal of the day, it must vary in quantity
and quality according to the work afterwards to be done. The literary
man will best be suited with a light meal, whilst those engaged in
hard work will require a heavier one. The clerk, student, business
man, or professional man, will find one of the three following
breakfasts to suit him well:--

No. I.--Allinson wholemeal bread, 6 to 8 oz., cut thick, with a scrape
of butter; with this take from 6 to 8 oz. of ripe, raw fruit, or
seasonable green stuff; at the end of the meal have a cup of cool,
thin, and not too sweet cocoa, or Brunak, or a cup of cool milk and
water, bran tea, or even a cup of water that has been boiled and
allowed to go nearly cold. An egg may be taken at this meal by those
luxuriously inclined, and if not of a costive habit. The fruits
allowed are all the seasonable ones, or dried prunes if there is a
tendency to constipation. The green stuffs include watercress,
tomatoes, celery, cucumber, and salads. Lettuce must be eaten
sparingly at this meal, as it causes a sleepy feeling. Sugar must be
used in strict moderation; jam, or fruits stewed with much sugar must
be avoided, as they cause mental confusion and disinclination for
brain work.

No. II.--3 to 4 oz. of Allinson wholemeal or crushed wheat, coarse
oatmeal or groats, hominy, maize or barley meal may be boiled for 1/2
an hour with milk and water, a very little salt being taken by those
who use it. When ready, the porridge should be poured upon platters or
soup-plates, allowed to cool, and then eaten with bread. Stewed fruits
may be eaten with the porridge, or fresh fruit may be taken
afterwards. When porridge is made with water, and then eaten with
milk, too much fluid enters the stomach, digestion is delayed, and
waterbrash frequently occurs. Meals absorb at least thrice their
weight of water in cooking, so that 4 oz. of meal will make at least
16 oz. of porridge. Sugar, syrup, treacle, or molasses should not be
eaten with porridge, as they are apt to cause acid risings in the
mouth, heartburn, and flatulence. In summer, wholemeal and barleymeal
make the best porridges, and they may be taken cold; in autumn,
winter, and early spring, oatmeal or hominy are the best, and may be
eaten lukewarm. When porridges are eaten, no other course should be
taken afterwards, but the entire meal should be made of porridge,
bread, and fruit. Neither cocoa nor any other fluids should be taken
after a porridge meal, or the stomach becomes filled with too much
liquid, and indigestion results. To make the best flavoured porridge,
the coarse meal or crushed grain should be stewed in the oven for an
hour or two; it may be made the day before it is required, and just
warmed through before being brought to the table. This may be eaten
with Allinson wholemeal bread and a small quantity of milk, or fresh
or stewed fruit.

No. III.--Cut 4 to 6 oz. of Allinson wholemeal bread into dice, put
into a basin, and pour over about 1/2 a pint of boiling milk, or milk
and water; cover the basin with a plate, let it stand ten minutes, and
then eat slowly. Sugar or salt should not be added to the bread and
milk. An apple, pear, orange, grapes, banana, or other seasonable
fruit may be eaten afterwards. No other foods should be eaten at this
meal, but only the bread, milk, and fruit.

Labourers, artisans, and those engaged in hard physical work may take
any of the above breakfasts. If they take No. I., they may allow
themselves from 8 to 10 oz. of bread, and should drink a large cup of
Brunak afterwards, 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. If No. II. breakfast is taken, 6 to 8 oz. of meal
may be allowed. If No. III. breakfast is eaten, then 6 or 8 oz. of
bread and 2 pint of milk may be taken.

N.B.--Women require about a quarter less food than men do, and must
arrange the quantity accordingly.



II.

MIDDAY MEALS.


The meal in the middle of the day must vary according to the work to
be done after it. If much mental strain has to be borne or business
done, the meal must be a light one, and should be lunch rather than
dinner. Those engaged in hard physical work should make their chief
meal about midday, and have a light repast in the evening.

LUNCH.--One of the simplest lunches is that composed of Allinson
wholemeal bread and fruit. From 6 to 8 oz. of bread may be eaten, and
about 1/2 lb. of any raw fruit that is in season; afterwards a glass
of lemon water or bran tea, Brunak, or a cup of thin, cool, and not
too sweet cocoa may be taken, or a tumbler of milk and water slowly
sipped. The fruit may be advantageously replaced by a salad, which is
a pleasant change from fruit, and sits as lightly on the stomach.
Wholemeal biscuits and fruit, with a cup of fluid, form another good
lunch. A basin of any kind of porridge with milk, but without sugar,
also makes a light and good midday repast; or a basin of thin
vegetable soup and bread, or macaroni, or even plain vegetables. The
best lunch of all will be found in Allinson wholemeal bread, and salad
or fruit, as it is not wise to burden the system with too much cooked
food, and one never feels so light after made dishes as after bread
and fruit.

Labouring men who wish to take something with them to work will find
12 oz. of Allinson wholemeal bread, 1/2 lb. fresh fruit, and a large
mug of Brunak or cocoa satisfy them well; or instead of cocoa they may
have milk and water, lemon water, lemonade, oatmeal water, or some
harmless non-alcoholic drink. Another good meal is made from 1/2 lb.
of the wholemeal bread and butter, and a 1/4 lb. of peas pudding
spread between the slices. The peas can be flavoured with a little
pepper, salt, and mustard by those who still cling to condiments. 12
oz. of the wholemeal bread, 2 or 3 oz. of cheese, some raw fruit, or
an onion, celery, watercress, or other greenstuff, with a large cup of
fluid, form another good meal. 1/2 lb. of coarse oatmeal or crushed
wheat made into porridge the day before, and warmed up at midday, will
last a man well until he gets home at night. Or a boiled bread pudding
may be taken to work, warmed and eaten. This is made from the
wholemeal bread, which is soaked in hot water until soft, then crushed
or crumbled, some currants or raisins are then mixed with this, a
little soaked sago stirred in; lastly, a very little sugar and spice
are added as a flavouring. This mixture is then tied up in a pudding
cloth and boiled, or it may be put in a pudding basin covered with a
cloth, and boiled in a saucepan. A pleasing addition to this pudding
is some finely chopped almonds, or Brazil nuts.



III.

DINNERS.


As dinner is the chief meal of the day it should consist of
substantial food. It may be taken in the middle of the day by those
who work hard; but if taken at night, at least five hours must elapse
before going to bed, so that the stomach may have done its work before
sleep comes on.

A dinner may consist of many courses or different dishes, but the
simpler the dishes and the less numerous the courses the better. A
person who makes his meal from one dish only is the wisest of all. He
who limits himself to two courses does well, but he who takes more
than three courses lays up for himself stomach troubles or disorder of
the system. When only one course is had, then good solid food must be
eaten; when two courses are the rule, a moderate amount of each should
be taken; and it three different dishes are provided, a
proportionately lighter quantity of each. Various dishes may be served
for the dinner meal, such as soups, omelettes, savouries, pies,
batters, and sweet courses.

The plainest dinner any one can eat is that composed of Allinson
wholemeal bread and raw fruit. A man in full work may eat from 12 to
16 oz. of the wholemeal bread, and about the same quantity of ripe raw
fruit. The bread is best dry, the next best is when a thin scrape of
butter is spread on it. If hard physical work has to be done, a cup of
Brunak, cocoa, milk and water, or lemon water, should be drunk at the
end of the meal. In winter these fluids might be taken warmed, but in
summer they are best cool or cold. This wholesome fare can be varied
in a variety of ways; some might like a salad instead of the fruit,
and others may prefer cold vegetables. A few Brazil nuts, almonds,
walnuts, some Spanish nuts, or a piece of cocoanut may be eaten with
the bread in winter. Others not subject to piles, constipation, or
eczema, &c., may take 2 oz. of cheese and an onion with their bread,
or a hard-boiled egg. This simple meal can be easily carried to work,
or on a journey. Wholemeal biscuits or Allinson rusks may be used
instead of bread if one is on a walking tour, cycling trip, or boating
excursion, or even on ordinary occasions for a change.

Of cooked dinners, the simplest is that composed of potatoes baked,
steamed, or boiled in their skins, eaten with another vegetable,
sauce, and the wholemeal bread. Baked potatoes are the most wholesome,
and their skins should always be eaten; steamed potatoes are next;
whilst boiled ones, especially if peeled, are not nearly so good. Any
seasonable vegetable may be steamed and eaten with the potatoes, such
as cauliflower, cabbage, sprouts, broccoli, carrot, turnip, beetroot,
parsnips, or boiled celery, or onions. Recipes for the sauces used
with this course will be found in another part of the book; they may
be parsley, onion, caper, tomato, or brown gravy sauce. This dinner
may be varied by adding to it a poached, fried, or boiled egg. As a
second course, baked apples, or stewed fresh fruit and bread may be
eaten; or Allinson bread pudding, or rice, sago, tapioca, or macaroni
pudding with stewed fruit. Persons troubled with piles, varicose
veins, varicocele, or constipation must avoid this dinner as much as
possible. If they do eat it they must be sure to eat the skins of the
potatoes, and take the Allinson bread pudding or bread and fruit
afterwards, avoiding puddings of rice, sago, tapioca, or macaroni.



IV.

EVENING MEAL.


Evening meal or tea meal should be the last meal at which solid food
is eaten. It should always be a light one, and the later it is eaten
the less substantial it should be. Heavy or hard work after tea is no
excuse for a supper. This meal must be taken at least three hours
before retiring. From 4 to 6 oz. of Allinson wholemeal bread may be
allowed with a poached or lightly boiled egg, a salad, or fruit, or
some kind of green food. The fluid drunk may be Brunak, cocoa, milk
and water, bran tea, or even plain water, boiled and taken cool. Those
who are restless at night, nervous, or sleepless must not drink tea at
this meal. Fruit in the evening is not considered good, and when taken
it should be cooked rather than raw. Boiled celery will be found to be
lighter on the stomach at this meal than the raw vegetable. When it is
boiled, as little water as possible should be used; the water that the
celery is boiled in may be thickened with Allinson fine wheatmeal,
made into sauce, and poured over the cooked celery; by this means we
do not loose the valuable salts dissolved out of the food by boiling.
Mustard and cress, watercress, radishes, and spring onions may be
eaten if the evening meal is taken 4 or 5 hours before going to bed.
Those who are away from home all day, and who take their food to their
work may have some kind of milk pudding at this meal. Wheatmeal
blancmange, or cold milk pudding may occasionally be eaten those who
are costive will find a boiled onion or some braized onions very
useful. Boil the onion in as little water as possible and serve up
with the liquor it is boiled in. To prepare braized onions, fry them
first until nicely brown, using butter or olive oil, then add a cupful
of boiling water to the contents of the frying pan, cover with a
plate, and let cook for an hour. This is not really a rich food, but
one easy of digestion and of great use to the sleepless. Those who
want to rise early must make their last meal a light one. Those
troubled with dreams or restlessness must do the same. Very little
fluid should be taken last thing at night, as it causes persons to
rise frequently to empty the bladder.



V.

SUPPERS.


Hygienic livers will never take such meals, even if tea has been
early, or hard work done since the tea meal was taken. No solid food
must be eaten. The most that should be consumed is a cup of Brunak,
cocoa, lemon water, bran tea, or even boiled water, but never milk. In
winter warm drinks may be taken, and in summer cool ones.



VI.

DRINKS.


LEMON WATER is made by squeezing the juice of 1/2 a lemon into a
tumbler of warm or cold water; to this is added just enough sugar to
take off the tartness. Some peel the lemon first, then cut in slices,
pour boiling water over the slices, grate in a little of the peel, and
add sugar to taste.

BRUNAK.--Take 1-1/2 to 2 teaspoonfuls of Brunak for each large cupful
required, mix it with sufficient water, and boil for 2 or 3 minutes to
get the full flavour, then strain and add hot milk and sugar to taste.
Can be made in a coffee-pot, teapot, or jug if preferred. May be stood
on the hob to draw; or it you have any left over from a previous meal
it can be boiled up again and served as freshly made.

COCOA.--This is best made by putting a teaspoonful of any good cocoa,
such as Allinson's, into a breakfast cup; boiling water is then poured
upon this and stirred; 1 tablespoonful of milk must be added to each
cup, and 1 teaspoonful of sugar where sugar is used, or 1 or 2
teaspoonfuls of condensed milk and no extra sugar.

BRAN TEA.--Mix 1 oz. of bran with 1 pint of water; boil for 1/2 an
hour, strain, and drink cool. A little orange or lemon juice is a
pleasant addition. When this is used as a drink at breakfast or tea, a
little milk and sugar may be added to it.

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



WHOLEMEAL COOKERY


Most of my readers have received great benefit from eating wholemeal
bread instead of white, and they may all gain further good it they
will use Allinson wholemeal flour in place of white for all cooking
purposes. Those who are at all constipated, or who suffer from piles,
varicose veins, varicocele, back pain, &c., should never use white
flour in cooking. Those who are inclined to stoutness should use
wholemeal flour rather than white. Hygienists and health-reformers
should not permit white flour to enter their houses, unless it is to
make bill-stickers' paste or some like stuff. Toothless children must
not be given any food but milk and water until they cut at least two
teeth.

Every kind of cookery can be done with wholemeal flour. In making
ordinary white sauce or vegetable sauce, this is how we make it; Chop
fine some onion or parsley; boil in a small quantity of water, stir in
wholemeal flour and milk, add a little pepper and salt, thin with hot
water, and thus produce a sauce that helps down vegetables and
potatoes. In making a brown sauce we put a little butter or olive oil
in the frying-pan; let it bubble and sputter, dredge in Allinson
wholemeal flour, stir it round with a knife until browned, add boiling
water, pepper, salt, a little ketchup, and you then have a nice brown
sauce for many dishes. If we wish to make it very tasty we fry a
finely chopped onion first and add that to it. White sweet sauce is
made from wholemeal flour, milk, sugar, and a little cinnamon, cloves,
lemon juice, vanilla, or other flavouring. Yorkshire puddings, Norfolk
dumplings, batter puddings, and such puddings can all be made with
wholemeal flour, and are more nourishing and healthy, and do not lie
so heavy as those made from white flour. Pancakes can be made from
wholemeal flour just as well as from white.

All kinds of pastry, pie-crusts, under crusts, &c., are best made from
Allinson wholemeal, and if much butter, lard, or dripping is used they
will lie just as heavy, and cause heartburn just as much as those made
with white flour. There is a substitute for pie-crusts that is very
tasty, and not at all harmful. We call it "batter," and it can be used
for savoury dishes as well as sweet ones.


SAVOURY DISHES MADE WITH BATTER.

Fry some potatoes, then some onions, put them in layers in a pie-dish;
next make a batter of Allinson wholemeal flour, 1 or 2 eggs, milk, and
a little pepper with salt; pour over the fried vegetables as they lie
in the dish, bake in the oven from 1/2 an hour to 1 hour, until, in
fact, the batter has formed a crust; eat with the usual vegetables. Or
chop fine cold vegetables of any kind, fry onions and add to them, put
in a pie-dish, pour some of the batter as above over them, and bake.
All kinds of cold vegetables, cold soup, porridge, &c., can go into
this, and tinned or fresh tomatoes will make it more savoury. Tomatoes
may be wiped, put in a pie-dish, batter poured over, and then baked,
and are very tasty this way. Butter adds to the flavour of these
dishes, but does not make them more wholesome or more nourishing.


STEWED FRUIT PUDDING.

Cut Allinson wholemeal bread into slices a little over a 1/4 of an
inch thick, line a pie-dish with these, having first cut off the hard
crusts. Then fill the dish with hot stewed fruit of any kind, and at
once cover it with a layer of bread, gently pressed on the hot fruit.
Turn out when cold on to a flat dish, pour over it a white sauce, and
serve.


SUBSTANTIAL BREAD PUDDINGS.

Soak crusts or slices of Allinson bread in hot water, then break fine
in a pie-dish, add to this soaked currants, raisins, chopped nuts or
almonds, a beaten-up egg, and milk, with sugar and spice, and bake in
the oven. Or tie the whole up in a pudding-cloth and boil. Serve with
white sauce or eat with stewed fresh fruit. These puddings can be
eaten hot or cold; labourers can take them to their work for dinner,
and their children cannot have a better meal to take to school.


SWEET BATTER.

Mix Allinson wholemeal flour, milk, 1 or 2 eggs together, and a little
sugar and cinnamon, and it is ready for use. Stew ripe cherries,
gooseberries, currants, raspberries, plums, damsons, or other ripe
fruit in a jar, pour into a pie-dish; pour into the batter named
above, bake, and this is a good substitute for a fruit pie. Prunes can
be treated the same way, or the batter can be cooked in the saucepan,
poured into a mould, allowed to go cold and set; then it forms
wholemeal blancmange, and may be eaten with stewed fresh fruit. Rusks,
cheesecakes, buns, biscuits, and other like articles as Madeira cake,
pound cake, wedding cake, &c., can all be made of wholemeal flour.


WHOLEMEAL SOUP.

Chop fine any kinds of greens or vegetables, stew in a little water
until thoroughly done, then add plenty of hot water, with pepper and
salt to taste, and a 1/4 of an hour before serving, pour in a cupful
of the "Sweet Batter," and you get a thick, nourishing soup. To make
it more savoury, fry your vegetables before making into soup.



_A MONTH'S MENUS FOR ONE PERSON_.


No. 1.


CAULIFLOWER SOUP.

1/2 small cauliflower, 1/2 pint milk and water, small piece of butter,
1 teaspoonful of fine wholemeal, pepper and salt to taste. Wash and
cut up the cauliflower, cook till tender with the milk and water, add
butter and seasoning; smooth the meal with a little water, thicken the
soup with it, boil up for a minute and serve.


WHOLEMEAL BATTER.

2 oz. wholemeal, 1 gill of milk, 1 egg, seasoning to taste. Make a
batter of the ingredients, butter a flat tin or a small pie-dish, turn
the batter into it, and bake it from 20 to 30 minutes. Eat with
vegetables.


BLANCMANGE.

1 even dessertspoonful of wheatmeal, 1 ditto cornflour, 1/4 pint milk,
sugar and vanilla to taste. Smooth the meal and cornflour with a
little of the milk, bring the rest to the boil, stir in the mixture,
add flavouring, let it all simmer for 5 to 8 minutes, stirring all the
time. Pour into a wetted mould, and turn out when cold.



No. 2.


ARTICHOKE SOUP.

1/4 lb. artichokes, 1/4 lb. potatoes, 3/4 pint milk and water (equal
parts), 1/4 oz. butter, pepper and salt to taste. Peel, wash, and cut
up small the vegetables, and cook them in the milk and water, until
tender. Rub them through a sieve, return to saucepan, add butter and
seasoning, boil up and serve.


FLAGOLETS.

3 oz. of flagolets, 1/4 pint parsley sauce. Cook the flagolets till
tender, season with pepper and salt, and serve with the sauce. Make it
as follows; 1 gill of milk, 1 teaspoonful of cornflour, 1 teaspoonful
of finely chopped parsley, pepper and salt, and a small bit of butter.
Boil up the milk, thicken with the cornflour, previously smoothed with
a spoonful of water; boil up, season, and mix with the parsley before
serving.


WHEATMEAL PUDDING.

2 oz. of fine wheatmeal, 1 egg, 1/2 gill of milk, 1 tablespoonful
sultanas washed and picked, 1/2 oz. of oiled butter, a little grated
lemon peel, sugar to taste. Beat up the egg and mix well all
ingredients; butter a small pie-dish, and bake the pudding about 1/2
hour.



No. 3.


CARROT SOUP.

1 carrot, 1 potato, and 1 small onion cut up small, 1 pint of water, a
little butter, and pepper and salt to taste. Cook the vegetables in
the water till quite tender, rub them through a sieve, adding a little
water if necessary; return to saucepan, add seasoning and butter, boil
up and serve.


LENTIL CAKES.

2 oz. of picked and washed Egyptian lentils, 1 small finely chopped
and fried onion, 1 dessertspoonful of cold boiled vermicelli, 1 egg,
some breadcrumbs, seasoning to taste. Stew the lentils with the onion
in just enough water to cover them; when cooked, they should be a
thick purée. Season to taste, add the vermicelli, and form into 1 or 2
cakes, dip in egg and breadcrumb, and fry in vege-butter, or butter.
Serve with potatoes and green vegetables.


TAPIOCA PUDDING.

1 oz. small tapioca, 1/2 pint of milk, sugar to taste. Put the tapioca
into a small pie-dish, let it soak in a very little water for half an
hour, pour off any which has not been absorbed. Pour the milk over the
soaked tapioca, and bake it in the oven until thoroughly cooked. Eat
with or without stewed fruit.



No. 4.


CLEAR SOUP (Julienne).

3/4 pint vegetable stock, 1 tablespoonful dried Julienne (vegetables),
a little butter, pepper and salt to taste. Cook the Julienne in the
stock until tender, add butter and seasoning and serve.


HAGGIS.

2 oz. of wheatmeal, 1 oz. of rolled oatmeal, 1 egg, 1/4 oz. of oiled
butter, 1/2 gill milk, a teaspoonful of grated onion, a pinch of
herbs, pepper and salt to taste. Beat up the egg, mix it with the
milk, and add the other ingredients. Turn the mixture into a small
greased basin, and steam the haggis 1-1/2 hours. Serve with
vegetables.


GROUND RICE PUDDING.

1 oz. of ground rice, a scanty 1/2 pint of milk, sugar and flavouring
to taste, 1/2 egg. Boil the milk, stir the ground rice into it; let it
simmer for 10 minutes, then add sugar and flavouring and the 1/2 egg
well beaten; turn the mixture into a small pie-dish, and bake in the
oven until a golden colour.



No. 5.


CLEAR TOMATO SOUP.

2 tablespoonfuls of tinned tomatoes, or 1 fair-sized fresh one, 1
small finely chopped and fried onion, a teaspoonful of vermicelli,
pepper and salt to taste, 1/2 pint of water. Boil the tomatoes with
the onion and water for 5 to 10 minutes, then drain all the liquid;
return to the saucepan, season and sprinkle in the vermicelli, let the
soup cook until the vermicelli is soft, and serve.


MACARONI WITH CHEESE.

2 oz. of macaroni or Spaghetti, a little grated cheese, pepper and
salt to taste. Boil the macaroni in as much water as it will absorb
(about 1/2 pint). Season to taste. When tender serve with grated
cheese and vegetables.


WHEATMEAL BATTER.

2 oz. of meal, 1 oz. of desiccated cocoanut, 1 gill of milk, 1 egg,
sugar to taste, 1/4 oz. of oiled butter. Make a batter of the egg,
milk, and meal, add the other ingredients, and bake the batter in a
small buttered pie-dish.



No. 6.


LENTIL SOUP.

2 oz. of Egyptian lentils, 2 oz. each of carrots and turnips cut up
small, 1/2 oz. of onion chopped fine, 1/2 oz. of butter, seasoning to
taste, 1 pint of water. Cook the vegetables and lentils in the water
until quite tender, then rub them through a sieve. Return to the
saucepan, add butter and seasoning, boil up, and serve with sippets of
toast.


RICE AND TOMATOES.

1/4 lb. rice, 1/2 pint water, 1/4 oz. of butter, pepper and salt to
taste, 1 large tomato or two small ones. Set the rice over the fire
with the water (cold) and the butter and seasoning; let it simmer
until the water is absorbed and the rice fairly tender. It will take
20 minutes. Meanwhile place the tomatoes in a small dish, sprinkle
with pepper and salt, place a little bit of butter on each, a few
spoonfuls of water in the dish, and bake them from 15 to 25 minutes.
Spread the rice on a flat dish, place the tomatoes in the middle, pour
the juice over, and serve.


WHEATMEAL AND SAGO PUDDING.

1 dessertspoonful of sago, 1 ditto of wheatmeal, 1/2 pint milk, sugar
and flavouring to taste. Boil the sago and wheatmeal in the milk until
the sago is well swelled out. Flavour to taste, pour the mixture into
a little pie-dish, and bake the pudding until a golden colour.



No. 7.


POTATO SOUP.

1/2 lb. of potatoes, 1 pint of water, 1 small onion, a piece of
celery, a little piece of butter, a teaspoonful of chopped parsley,
pepper and salt to taste. Peel, wash, and cut up small the vegetables,
and cook them in the water till quite tender. Rub the mixture through
a sieve, add the butter and seasoning, boil up, mix in the parsley,
and serve.


CAULIFLOWER AU GRATIN.

1 small cauliflower, 1 oz. of grated cheese, 1 tablespoonful of
breadcrumbs, 1/2 oz. of butter, pepper and salt. Boil the cauliflower
until tender, cut it up and arrange it in a small pie-dish; sprinkle
over the cheese and breadcrumbs, dust with pepper and salt, place the
butter in little bits over the top, and bake the cauliflower until
golden brown. Serve with white sauce. (See "Sauces.")


APPLE PIE.

2 medium-sized cooking apples, sugar and cinnamon or lemon peel to
taste. Some paste for short crust. Pare, core, and cut up the apples,
and fill a small pie-dish with them; add sugar and cinnamon to taste,
and a little water. Cover with paste, and bake in a fairly quick oven
until brown, then let cook gently for another 1/4 hour in a cooler
part of the oven.



No. 8.


POTATO SOUP (2).

2 medium-sized potatoes, 1 small onion chopped fine, and fried a nice
brown in butter or vege-butter, 1/4 pint milk, 3/4 pint water, 1 piece
of celery, pepper and salt to taste. Peel, wash, and cut up the
potatoes, and cut up the celery. Boil with the water until tender. Rub
the vegetables through a sieve, return the soup to the saucepan, add
seasoning, milk, and onion; boil up and serve.


SWEET CORN TART.

2 tablespoonfuls of tinned sweet corn, 1/4 oz. of butter, pepper and
salt to taste, 1 egg, some paste for crust. Beat up the egg and mix
with the sweet corn, season to taste. Roll out the paste and line a
plate with it, turn the sweet corn mixture on to the paste, and bake
the tart until a light brown. Serve with brown sauce or tomato sauce.


RICE PUDDING.

1 oz. of rice, 1/2 pint of milk, sugar and flavouring to taste. Wash
the rice and put it into a pie-dish. Bring the milk to the boil, pour
it over the rice, add the sugar and any kind of flavouring, and bake
the pudding till the rice is tender.



No. 9.


RICE CHEESE SOUP.

1 dessertspoonful of rice, 3/4 pint water, 1/4 pint milk, 1 oz. grated
cheese, 1/4 oz. butter, seasoning to taste. Cook the rice in the milk
and water until tender, then add the cheese, butter, and seasoning,
and let the soup boil up until the cheese is dissolved.


VEGETABLE PIE.

2 oz. each of potato, carrot, turnip, celery, tomato (or any other
vegetable in season), a small onion, 1/2 oz. of butter, pepper and
salt to taste, 1 teaspoonful of sago. Chop fine the onion and fry it.
Boil all the vegetables, previously washed and cut up, in 1/2 pint of
water. When they are quite tender, put all in a pie-dish, adding
seasoning to taste. Add enough water for gravy, and sprinkle in the
sago. Cover with short crust, and bake in a moderately hot oven.


STEWED PRUNES AND GRATED COCOANUT.

Stew some Californian plums in enough water to cover them well. If
possible, they should be soaked over night. Grate some fresh cocoanut,
after removing the brown outer skin, and serve separately.



No. 10.


ASPARAGUS SOUP.

1/2 dozen sticks of asparagus, 1/2 pint water, 1/4 pint milk, 1 level
dessertspoonful of cornflour, 1/4 oz. of butter, pepper and salt to
taste. Boil the asparagus in the water till tender, add the seasoning,
and the cornflour smoothed in the milk, boil up and serve.


MACARONI WITH CAPER SAUCE.

2 oz. macaroni, 1/4 pint white sauce (see "Sauces"); 1 teaspoonful
capers chopped small, enough of the caper vinegar to taste. Boil the
macaroni in 1/2 pint of water until tender. Make the white sauce, then
add the capers and vinegar. Serve with vegetables.


PRUNE BATTER.

8 or 10 well-cooked Californian plums, with a little of the juice, 2
oz. of fine wheatmeal, 1/2 oz. of butter, 1 gill of milk, and 1 egg.
Make a batter of the milk, meal, and egg, oil the butter, and stir it
in. Place the prunes in a little pie-dish, pour the batter over, and
bake until a nice brown.



No. 11.


TOMATO SOUP.

1 teacupful of tinned tomatoes, or 6 oz. of fresh ones, 1 teaspoonful
of cornflour, 1 small onion, pepper and salt to taste, and a little
butter. Chop the onion up fine, and cook the tomatoes and onion in
enough water to make 1/2 pint of soup. When cooked 15 minutes rub the
vegetables through a sieve; return to the saucepan, boil up, thicken
with the cornflour smoothed with a spoonful of water, and add a little
piece of butter; serve with sippets of toast.


BREAD STEAK.

One slice of Wholemeal bread, a small finely chopped onion, a little
milk, half an egg beaten up, pepper and salt, a little piece of
butter. Dip the bread in milk, then in egg; melt the butter in a
frying pan, fry the bread and onion a nice brown, sprinkle with
seasoning and serve with potato and greens.


SEMOLINA PUDDING.

1 oz. of semolina, 1/2 pint of milk, sugar and vanilla to taste. Boil
the semolina in the milk until well thickened, add sugar and
flavouring, pour the mixture into a little pie-dish, and bake until a
golden colour.



No. 12.


BREAD SOUP.

1 slice of Allinson bread, 1 small finely chopped onion fried brown, a
pinch of nutmeg, pepper and salt to taste. Boil the bread in 3/4 pint
of water and milk in equal parts, adding the onion and seasoning. When
the bread is quite tender, rub all through a sieve, return soup to the
saucepan, boil up, and serve.


RICE AND MUSHROOMS.

1/4 lb. of rice, 1/4 lb. of mushrooms, a little butter and seasoning.
Cook the rice in 1/2 pint of water, as directed in recipe for "Rice."
Peel and wash the mushrooms, place them in a flat tin with a few
spoonfuls of water, a dusting of pepper and salt and a bit of butter
on each. Bake them from 15 to 20 minutes, spread the rice on a flat
dish, place the mushrooms in the middle, pour over the gravy, and
serve.


BREAD PUDDING.

3 oz. of bread, 1 oz. sultanas, 1/2 doz. sweet almonds chopped fine, 1
well-beaten egg, cinnamon and sugar to taste, 1/2 oz. of butter, a
little milk. Soak the bread in milk, and squeeze the surplus out with
a spoon. Mix all the ingredients together, add the butter oiled, pour
the mixture into a buttered pie-dish, and bake the pudding from 30 to
45 minutes.



No. 13.


ONION SOUP.

1 small Spanish onion, 1 medium-sized potato, 1/4 oz. of butter,
pepper and salt and a pinch of mixed herbs, a little milk. Cut up the
vegetables and cook them in 1/2 pint of water, adding a little herbs.
When tender, rub the vegetables through a sieve, return the soup to
the saucepan, add the butter and seasoning, and serve.


MACARONI AND TOMATOES.

2 oz, of macaroni, 1/2 teacupful tinned tomatoes, 1-1/2 gills of
water, a little grated cheese. Cook the rice in the water and tomatoes
until tender, add seasoning, and serve with grated cheese and
vegetables.


STEAMED PUDDING.

2 oz. wheatmeal, 1 oz. of sago, 1 egg, 1/2 oz. of oiled butter, 1 oz.
sultanas, 1/2 saltspoonful of cinnamon, sugar to taste. Soak the sago
over the fire in a little water; when almost tender drain off any
water that is not absorbed, mix it with the other ingredients, pour
the mixture into a soup-or small basin, tie with a cloth, and steam
the pudding for an hour. Serve with white sauce.



No. 14.


GREEN PEA SOUP.

1/2 teacupful green peas, 1/4 oz. of butter, 1 spray of mint, a
teaspoonful of fine meal, a little milk, pepper and salt to taste.
Boil the green peas in 1/2 pint of water, adding seasoning and the
mint. When the peas are tender, take out the mint, add the butter,
smooth the meal with a little milk, and thicken the soup. Let it cook
for 2 to 3 minutes, and serve.


VERMICELLI RISSOLES.

2 ozs. of vermicelli, 1 oz. of grated cheese, 1 egg well beaten, a few
breadcrumbs, seasoning to taste, 1 gill of water, a little butter, or
vege-butter. Boil the vermicelli in the water until tender and all the
water absorbed. Then add seasoning, the egg, the cheese, and a few
breadcrumbs, if the mixture is too moist. Form into 2 or 3 little
cakes, place little bits of butter on each, and bake them a golden
brown.


TRIFLE.

2 sponge cakes, 1 gill of custard, a little jam, a few ratafias, 1/2
oz. of chopped almond. Cut the sponge cakes in half, spread them with
jam, arranging them in a little pie-dish, sprinkling crumbled ratafias
and the almonds between the pieces of cake. Pour the custard over, let
it all soak for half an hour, and serve.



No. 15.


SPLIT PEA SOUP.

2 oz. of split peas cooked overnight, 3 oz. of potatoes cut into
pieces, a piece of celery, a slice of Spanish onion chopped up,
seasoning to taste. Soak the peas in water overnight, after picking
them over and washing them. Set them over the fire in the morning, and
cook them with the vegetables till quite tender. Then rub all through
a sieve. Return to the saucepan, add pepper and salt, and a little
water if necessary; boil up, and serve with sippets of toast.


HOT-POT.

1/2 lb. potatoes, 3 oz. Spanish onion peeled and sliced, 1/2 teacupful
tomatoes, 1/2 oz. of butter, pepper and salt to taste. Arrange the
potatoes, onions, and tomatoes in layers in a small pie-dish, and
sprinkle pepper and salt between the vegetables. Cut the butter in
little bits, and scatter them over the top. Fill the dish with boiling
water, and boil the hot-pot for 1 to 1-1/2 hours, adding a little hot
water if needed.


BAKED APPLES AND WHITE SAUCE.

Wash and core a good-sized apple, fill the core with 1 or 2 stoned
dates, and bake it in the oven in a dish or tin with a few spoonfuls
of water until well done. Serve with sauce.



No. 16.


LEEK SOUP.

1 leek, 1/4 lb. potatoes, 1/2 pint water, 1 gill of milk, 1/4 oz. of
butter, pepper and salt to taste. Peel, wash, and cut up the leek and
potatoes, and cook them till tender in the water. Then rub the
vegetables through a sieve. Return to the saucepan, add the milk,
butter, and seasoning, boil up, and serve.


SAVOURY CUSTARD.

1-1/2 gills of milk, 1 egg, 1 oz. of grated cheese, a pinch of nutmeg,
pepper and salt to taste. Proceed as in savoury custard, and serve
with potatoes and greens.


CHOCOLATE BLANCMANGE.

1/2 pint of milk, 1 teaspoonful N.F. cocoa, 1 oz. of half cornflour
and fine wheatmeal, sugar and vanilla essence to taste. Bring the
milk to the boil, mix cocoa, flour, and wheatmeal, and smooth them
with a little water. Stir the mixture into the boiling milk, sweeten
and flavour, keep stirring, and allow to cook 5 minutes. Pour into a
wetted mould, and allow to get cold. Turn out, and serve.



No. 17.


TURNIP SOUP.

1/4 lb. turnip, a small onion, and 2 oz. of potato, a little butter
and seasoning, 1/2 pint water. Wash, peel, and cut up the vegetables,
and cook them in the water until tender. Rub them through a sieve,
return the mixture to the saucepan, add butter and seasoning, boil up,
and serve.


POTATO BATTER.

1 gill of milk, 1 egg, 2 oz. wheatmeal, 1 oz. of vege-butter, 6 oz.
cold boiled potatoes. Fry the potatoes in the butter, make a batter of
the milk, meal, and egg, mix it with the potatoes, add seasoning, pour
the mixture in a little pie-dish, and bake the savoury for half an
hour.


LEMON MOULD.

1 oz. of tapioca, 1/2 pint of water, juice and rind of 1/4 lemon, 1
large tablespoonful of golden syrup. Boil the tapioca until quite
tender, with the Lemon rind, in the water. Take out the rind, add the
syrup and lemon juice, mix well, pour the mixture into a wetted mould,
turn out when cold, and serve.



No. 18.


APPLE SOUP.

1 large cooking apple, 1 small finely chopped onion, seasoning and
sugar to taste, a little butter, 1 teaspoonful of cornflour, 1/2 pint
of water. Peel and cut up the apple, and cook with the onion in the
water till quite tender. Rub the mixture through a sieve, return to
the saucepan, add the butter, seasoning and sugar, thicken the soup
with the cornflour, and serve.


RICE CHEESECAKES.

2 oz. rice, 1 gill water, 1 oz. of grated cheese, seasoning, a pinch
of nutmeg, 1 egg, a little wheatmeal, and some vege-butter, or butter.
Cook the rice in the water until quite dry and soft, mix the egg--well
beaten--seasoning, and cheese with the rice, and form the mixture into
small cakes. Roll in wheatmeal, and fry them a golden brown. Serve
with vegetables and brown sauce.


PLUM PIE.

1/2 lb. ripe plums, sugar to taste, some paste. Wash the plums and put
them in a small pie-dish, pour 1/2 teacupful of water over them, add
sugar, cover the plums with a short crust, and bake the pie a golden
brown.



No. 19.


CELERY SOUP.

1/2 stick celery, 1/2 small onion, 1/4 oz. butter, 1 potato, pepper
and salt. Wash, peel, and cut up the vegetables, and cook them in 1/2
pint of water till tender. Rub through a sieve, return to the
saucepan, season with pepper and salt, add the butter, boil up, and
serve.


APPLE AND ONION PIE.

6 oz. apples, 1/4 lb. Spanish onions, 1 hard-boiled egg, a little
butter, pepper and salt to taste, some paste for a short crust. Peel
and cut up the apples and onion, stew gently with a little water. When
nearly tender, season and add the butter, turn the mixture into a
small pie-dish, quarter the egg, and place the pieces on the mixture,
cover with a crust, and bake the pie 1/2 hour.


MACARONI PUDDING.

2 oz. macaroni, 1/2 pint milk, 6 eggs, sugar and flavouring to taste.
Boil the macaroni in water until tender. Cut into little pieces and
place in a little pie-dish; beat the milk, add the egg, well beaten,
carefully with it, add sugar and flavouring, pour the custard over the
macaroni, and bake until set. Serve with stewed fruit.



No. 20.


BUTTER BEAN SOUP.

2 oz. of butter beans soaked overnight in 1 pint of water, 1/2 small
onion cut up small, 2 oz. carrot, 2 oz. celery, 1/2 oz. butter. Cook
all the vegetables until tender, adding water as it boils away. When
all is tender, rub the vegetables through a sieve, return to the
saucepan, season with pepper and salt, add the butter, boil up the
soup, and serve.


SAUSAGES.

1 teacupful of breadcrumbs, 1 egg well beaten, 1/2 small onion chopped
fine, 1/2 saltspoonful of herbs, 1/2 oz. butter, seasoning to taste.
Oil the butter and mix it with the breadcrumbs, egg, onion, herbs, and
seasoning. Make the mixture into sausages, roll them into a little
breadcrumb, and fry them brown in a little vege-butter.


ROLLED WHEAT PUDDING.

1 oz. rolled wheat, 1/2 pint milk, 1 tablespoonful of currants and
sultanas mixed, sugar to taste. Cook the rolled wheat in the milk for
fifteen minutes, then add the fruit, and let simmer another 15
minutes. Pour the mixture into a small pie-dish, and bake in the oven
until golden brown.



No. 21.


FRENCH SOUP.

1 small onion chopped fine, 1 oz. of cheese shredded fine, 1 slice of
dry toast, 3/4 pint of water, a little milk, pepper and salt to taste.
Break up the toast, and set all the ingredients over the fire; cook
till the onion is tender, add 1/2 gill of milk, and serve.


VEGETABLE PIE.

1/2 lb. potatoes, peeled and cut in pieces, 1/2 Spanish onion chopped
up, 1 tomato, 1/2 oz. butter, pepper and salt, some paste for crust.
Stew the potatoes and onion in a little water; when tender, cut up the
tomato and mix it in, season and add the butter; place the vegetables
in a small pie-dish, cover with paste, and bake 1/2 hour or until
golden brown.


CHOCOLATE PUDDING.

1/2 oz. ground rice, 1/2 pint milk, 1 teaspoonful N.F. cocoa, a little
vanilla, sugar to taste, and 1 egg. Boil the rice in the milk for 5
minutes, let it cool a little, mix in the egg, well-beaten, cocoa,
sugar, and vanilla. Pour the mixture into a small pie-dish, and bake
for 20 to 30 minutes.



No. 22.


SORREL SOUP.

1 potato, 1 small onion, 1 good handful of sorrel washed and chopped
fine, a little butter, pepper and salt, 1/2 pint water, 1 gill milk.
Peel, wash, and cut up the potatoes and onion, boil in the water till
tender, and rub through a sieve. Return the mixture to the saucepan,
add the milk, sorrel, butter, and seasoning. Simmer gently for 10
minutes, and serve.


SAVOURY BATTER.

2 oz. fine wheatmeal, 1 gill of milk, 1 egg, 1 teaspoonful finely
chopped parsley, 1/2 small grated onion, 1/4 oz. butter, pepper and
salt. Make a batter of the meal, egg, and milk, mix in the other
ingredients, pour the mixture into a buttered pie-dish, and bake the
batter 1/2 hour.


STEWED FRUIT AND CUSTARD.

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



No. 23.


GREEN PEA SOUP.

1/2 teacupful green peas, 1 or 2 finely chopped spring onions, a
little butter, pepper and salt, a dessertspoonful of meal, and 1 gill
of milk. Cook the green peas and spring onions in 1/2 pint of water
until quite tender. Add the butter and seasoning, thicken the soup
with the meal (which should be smoothed with the milk), and boil the
soup for a minute or two before serving.


MUSHROOM TARTLETS.

1/4 lb. mushrooms, 1/2 oz. butter, pepper and salt, 1/2 oz.
vermicelli, cooked and cold, a little paste for short crust. Stew the
mushrooms in the butter, after having dried them and cut into pieces.
When they are cooked mix them well with the vermicelli. Line a couple
of patty pans with the paste, and bake the tartlets until golden
brown. Serve with vegetables.


EVE PUDDING.

1 teacupful of breadcrumbs, 1 small apple, peeled, cored, and chopped
fine, 1/2 oz. citron peel chopped fine, 1 oz. sultanas, 1/2 oz. oiled
butter, 1 egg well beaten, the juice and rind of a small half-lemon,
sugar to taste, and a few finely chopped almonds. Mix all the
ingredients, pour the mixture into a small buttered basin, cover and
steam for 1 hour. Serve with sweet sauce.



No. 24.


MUSHROOM SOUP.

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


BUTTER BEANS RISSOLES.

2 oz. butter beans, 1 tablespoonful of cold mashed potatoes, 1/2 small
onion chopped fine, a pinch of herbs, 1/2 oz. of butter, seasoning to
taste. Soak the beans in butter over night, fry the onion in the
butter. Boil the beans in as much water as they absorb until quite
tender. Then pass them through a nut-mill or mash them up, and mix
with the fried onion, mashed potatoes, herbs, and seasoning; form into
little rissoles, roll in breadcrumbs, place them on a buttered tin,
place a few bits of butter on the top, and bake in the oven until a
nice brown. Serve with vegetables.


RATAFIA CUSTARD.

1/2 pint hot milk, 1 egg well beaten, 1 oz. ratafia broken up, sugar
and flavouring to taste. Mix the ingredients, pour the mixture into a
small buttered pie-dish, and bake the custard in a moderate oven until
set.



No. 25.


CLEAR SOUP WITH DROPPED DUMPLINGS.

Make 3/4 pint of clear soup, and proceed for dumplings as follows: 1
egg, 1 tablespoonful of milk, 1 teaspoonful of fine wheatmeal. Beat up
the egg, add the milk and smooth the meal with it, flavour with
nutmeg. Gradually drop the mixture into the boiling soup, let cook for
a minute, and serve.


SAVOURY SAUSAGES.

1/2 teacupful of breadcrumbs, 1 well-beaten egg, 1/2 teacupful cold
lentil purée 1 small finely chopped onion tried brown. Mix the
ingredients, adding seasoning. Form into sausages, roll them in a
little wheatmeal, and bake them a nice brown in the oven. Serve with
vegetables and sauce.


BAKED CUSTARD.

1/2 pint hot milk, 1 egg, a little sugar and flavouring. Beat the egg,
mix it with the milk, sweeten and flavour to taste; pour the custard
into a small pie-dish, and bake until set.



No. 26.


PARSNIP SOUP.

1/2 lb. parsnip, 1/4 lb. potato, 1/2 small onion, 1/4 oz. butter,
pepper and salt, a little milk. Cut up the vegetables, cook them until
tender, then rub through a sieve, return the mixture into a saucepan,
add butter and seasoning, and as much milk as needed to make up the
quantity of soup. Boil up and serve.


GROUND RICE CUTLETS.

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


FRUIT TART.

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



No. 27.


CHESTNUT SOUP.

1/2 lb. chestnuts, 1/2 small grated onion, pepper and salt to taste,
1/4 oz. butter, 1/4 pint milk, 1 teaspoonful of cornflour. Boil, peel,
and mash the chestnuts, and set them over the fire with the onion,
milk, 1/2 pint of water, and the butter. When it has boiled up, bind
the soup with the cornflour, boil up, and serve.


MACARONI SAVOURY.

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


APPLE PUDDING.

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



No. 28.


SEMOLINA SOUP.

1/2 gill of milk, 1 gill water, 1/2 oz. semolina, a very small piece
of mace, 1/4 oz. butter, 1/2 oz. grated cheese, pepper and salt to
taste. Bring the milk and water to the boil with the mace, thicken
with the semolina; cook gently for 10 minutes, remove the mace, add
cheese, butter, and seasoning, and serve.


MACARONI CUTLETS.

2 oz. cold boiled macaroni, 1 egg, a pinch of herbs, halt a small
grated onion, pepper and salt, breadcrumbs, and butter, or
vege-butter. Beat the egg well, and mix it with the macaroni cut in
small pieces. Add the herbs, onion, seasoning, and as much breadcrumb
as needed to keep the mixture together. Shape into cutlets, dip in egg
and breadcrumb, and fry a nice brown. Serve with vegetables.


GOOSEBERRY POOL.

6 oz. gooseberries, 1 tablespoonful of cream, sugar to taste. Cook the
goose-berries in 1/2 gill of water; when soft enough to pulp, add
sugar to taste; rub the fruit through a sieve, let get cold, and mix
the gooseberries with the cream. Serve with rusks.



No. 29.


CURRY RICE SOUP.

1 oz. rice, 1 pint milk and water (equal parts), 1 saltspoonful of
curry, 1/4 oz. butter, 1 oz. finely chopped onion, salt to taste. Cook
the rice with the onion, curry, and seasoning in the milk and water,
until the rice is quite tender; add the butter, and serve.


SWEET CORN AND TOMATOES.

1 teacupful of sweet corn, 1/2 teacupful tinned tomatoes, 1/2 oz.
butter, seasoning to taste. Stew together, and serve with baked
potatoes.


PUMPKIN TART.

3/4 lb. pumpkin, juice of 1/2 a lemon, sugar to taste, some paste for
short crust. Line a plate with paste. Meanwhile, stew the pumpkin, cut
into dice, with a little water until tender. Add sugar and Lemon
juice, and cover the paste, which should have been previously brushed
over with white of egg, and bake the tart until the crust is done.



No. 30.


CELERY SOUP.

1/2 stick celery, 1/2 gill milk, 1 dessertspoonful of meal, pepper and
salt, a little piece of butter. Cut the celery into pieces, set it
over the fire with 4 pint of water, let it cook until quite tender,
rub it through a sieve; return to the saucepan, add pepper and salt
to taste; smooth the meal with part of the milk, add the rest and
thicken the soup; boil it up for a few minutes before serving.


BEETROOT FRITTERS.

1 small beet, 1 egg, 2 tablespoonfuls of meal, 1 gill of milk, pepper
and salt, a little Lemon juice. Cut the beetroot into small dice, make
a batter with the milk, meal, and egg, mix the beet with it, adding
seasoning to taste. Let some butter or oil boil in the frying-pan,
drop the batter by spoonfuls into the boiling fat; fry a golden brown,
and serve the fritters with vegetables and brown sauce.


BANANA PUDDING.

3 bananas, 1 gill of milk, 1 egg, a teaspoonful of lemon juice. Peel
and slice the bananas, and cook in the milk until they will mash up
well. Rub them through a sieve, add the egg, well beaten, and the
lemon juice; pour the mixture into a small pie-dish, and bake in a
moderate oven until the custard is set.



SANDWICHES


CHEESE SANDWICHES.

Cut some slices of rich cheese and place them between some slices of
wholemeal bread and butter, like sandwiches. Put them on a plate in
the oven, and when the bread is toasted serve on a napkin.


CREAM CHEESE SANDWICHES.

Spread some thin brown bread thickly with cream cheese, then put any
kind of jam between the slices; sift with powdered sugar and serve.


CHOCOLATE SANDWICHES.

1/4 pint cream, 2 bars of good chocolate. Grate the chocolate, whip
the cream, adding a piece of vanilla 1/2 in. long; slit the latter and
remove it when the cream is whipped firmly. Mix the chocolate with the
cream and spread the mixture on thin slices of bread; make into
sandwiches. If desired sweeter add a little sugar to the cream.


CURRY SANDWICHES.

Pound together the yolks of 8 hard-boiled eggs, a piece of butter the
size of an egg, a little salt, a teaspoonful of curry powder, and a
tablespoonful of fine breadcrumbs. Pound to a smooth paste and moisten
with a little tarragon vinegar.


DEVONSHIRE SANDWICHES.

Cut some slices of new bread into squares, spread each piece with
golden syrup and over this with clotted cream.


EGG AND TOMATO SANDWICHES.

2 eggs, 1/4 lb. tomatoes, 1/2 oz. butter, pepper and salt. Skin and
slice the tomatoes, melt the butter in a saucepan, add the tomatoes
and pepper and salt to taste, and let them simmer for 10 minutes,
mashing them well with a wooden spoon; set the saucepan aside and
allow the tomatoes to cool. Beat up the eggs, mix them with the
tomatoes and stir the mixture well over the fire until it is well set,
then turn it out and let it get cold; make into sandwiches in the
usual way.


TOMATOES ON TOAST.

Cut in slices 1 or 2 ripe red tomatoes, after having removed the
seeds. Arrange in a single layer in a baking tin, sprinkle with fine
breadcrumbs seasoned with pepper and salt. Put a little bit of butter
on each slice, bake 15 minutes, and serve on hot buttered toast; pour
the gravy from it round the dish. A few drops of lemon juice are an
improvement.

[Illustration]



[Illustration]

APPENDIX

Some ALLINSON Specialities


INDEX

The Perfect Bread
Wholemeal Flour
"NF" Biscuits
Allinson Wholemeal Rusks
The Allinson Natural Food for Babies and Invalids
"Power" the Ideal Breakfast Food
Brunak, the Health Beverage
The Allinson Vegebutter
The Allinson Breakfast Oats
The Allinson Crushed Wheat
Allinson Blanc-Mange Powder
Allinson Custard Powder
Delicious Cocoa and Chocolate
Prepared Barley
The Allinson Vegetable Soup
Finest Nut Oil

PRICES ARE SUBJECT TO ALTERATION WITHOUT NOTICE

THE NATURAL FOOD CO., LIMITED. 210, Cambridge Road, E.



[Illustration]

The PERFECT BREAD


The Perfect Bread and the Perfect _Food_ is the best description of
Allinson Wholemeal Bread, which combines the maximum of nutriment at a
minimum cost. Other essentials of perfection are amply proved by the
following facts:--

Palatability. Allinson Bread retains to the full the delicious
flavour of fresh-gleaned wheat.

Nourishment. Containing the whole of the grain, it consistently
affords that 100% of Brain, Bone and Muscle building qualities
provided by unadulterated wheat.

--Which wheat is so scientifically cleaned and ground by a patented
stone mill process that Allinson Bread is perfectly digestible under
all conditions.

Economy. In view of recent advice tendered by the Government on food
economy, the _Fact_ that a 2 lb. (approx.) Allinson loaf contains as
much real nutriment as a pound of beef (costing nearly three times as
much) is a point of economy that none can afford to overlook.

[Illustration: ALLINSON Bread]

Apart from the questions of economy and nourishment, Allinson
Wholemeal Bread is undoubtedly the ideal diet when eaten with fresh
fruit or salads.

In Addition, Allinson Bread is unique as the health-maintaining diet
because it retains those essentials of the wheat expressly designed by
Nature as a Natural and all sufficient corrective.


Free Sample 2 lb. Loaf.

Send 4d. stamps (to pay carriage) for free 2 lb. sample loaf and N.F.
Biscuits, together with free illustrated booklet on "Bread and
Health," name and address of nearest Allinson Baker, and particulars
of monthly prize distribution of 23 cash prizes and 100 Bread
Trenchers and Knives. For 1/2 a 3-1/2 lb. trial bag of Allinson
Wholemeal will be sent in addition to above. Allinson Wholemeal Flour
is packed in 3-1/2 lb., 7 lb., and 14 lb. bags, containing useful
recipes for making all kinds of fancy cakes, pastries, and bread.

THE NATURAL FOOD CO., LTD. 210 Cambridge Road, LONDON, E.

[Illustration: Allinson Bread UNADULTERATED WHOLEMEAL]



[Illustration]

Wholemeal

..FLOUR..


Allinson Gold Medal Wholemeal Flour has been rightly termed the
"Flour of Health." The importance of pure unadulterated flour for
domestic cookery cannot be exaggerated, and of the purity and
nutritive quality of _Allinson_ there is no question.

It contains the full 100% nourishment of unadulterated wheat in a form
so perfectly digestible that it is the ideal flour for all possible
Baking purposes. Many people who wisely use Wholemeal Flour for baking
bread fail to realize that it can be used with equal success when
making puddings, cakes, and pastry, giving to each extra nourishment
and retaining all the delicious flavour of fresh-gleaned wheat.

MONTHLY COMPETITION.

£20 Monthly Prize Scheme.

The Proprietors of Allinson Gold Medal Wholemeal Flour, realizing the
immense value of genuine wholemeal as an economic and nourishing
factor of our national diet, have arranged a series of monthly
competitions for "Allinson" Housewives in order to stimulate a wider
and more general use of Wholemeal Flour in the making of Pastry,
Cakes, Puddings, and home-made Bread.

Each month ladies will be invited to compete in making one or other of
the delicious recipes found in the Handy recipe book enclosed with
each bag of Allinson Flour. There will be no entrance fee, and cash
prizes to the value of £20 will be awarded in each competition for the
best "dainties" sent in according to the decision of our cookery
expert whose award must be accepted as final.

1st Prize will be £5 in Cash.
2nd   "        "  £2    "
3 of 20/- will be £3 in Cash.
10 " 10/-    "    £5    "
20 of 5/- will be £5 in War Loan Vouchers.

[Illustration]

Each cake must be made in strict accordance with the directions given
as to the quantities of the ingredients. Allinson Wholemeal Flour
alone must be used.

Pack the cake carefully and forward it, together with your name and
address, in time to reach us by the time indicated on the particulars
enclosed with each bag flour.

This competition will run until further notice.

Sold only in sealed bags 3-1/2 lbs., 7 lbs., 14 lbs. of all Health
Food Stores, Grocers, Bakers, etc. _Sole Proprietors_:

THE NATURAL CO., LTD.
210 Cambridge Road,
LONDON, E.

[Illustration: Allinson WHOLEMEAL Flour]



"NF" Biscuits.


Allinson _Wholemeal_ Biscuits are at one and the same time the most
delicious and nourishing biscuits sold at a popular price. They are
guaranteed free from all chemicals and are made from the celebrated
Allinson Gold Medal Wholemeal Flour. As with Allinson Bread, these
biscuits are most easily digestible and wholesome.

[Illustration: DR. ALLINSON'S GINGER BISCUITS]

There are four distinct kinds each sold at the same price.

LUNCH BISCUITS (Plain)
LUNCH BISCUITS (Sweet)
GINGER BISCUITS
COCOANUT BISCUITS
OATEN BISCUITS (Plain)
OATEN BISCUITS (Sweet)

Be sure that Dr. Allinson's Autograph is stamped on each biscuit, and
refuse all substitutes.

Sold by all Allinson Bakers, Health Food Stores, Grocers, etc., or 3
lbs. post paid for 2/6, or a family tin containing 6 lbs. carriage
paid for 5/-to any address in the United Kingdom direct from--

THE NATURAL FOOD CO., LTD.
210 Cambridge Road,
LONDON, E.



Allinson Wholemeal RUSKS


These delicious rusks contain no chemicals and are consequently far
superior to the ordinary kind which contain so much harmful chemical
rising material.

[Illustration: THE ALLINSON Wholemeal RUSKS]

They can be eaten by the most delicate and are excellent for Babies.
They contain all the nourishment of pure unadulterated wholemeal and
are made both sweet and plain. They are perfectly digestible and form
a splendid change of diet for dyspeptics and other sufferers.

None genuine without the signature, T.R. Allinson, Ex-L.R.C.P., Edin.

Of all Allinson Bakers, Grocers, Health Food Stores, etc.

8d. per lb., or 2 lbs. 1/6 post paid direct from--

THE NATURAL FOOD CO., LTD.
210 Cambridge Road,
LONDON, E.



[Illustration: TRADE MARK Dr. ALLINSON'S NATURAL FOOD]

The Allinson NATURAL FOOD for Babies & Invalids

A Note by Dr. ALLINSON, Ex-L.R.C.P, Edin.


No artificial food, nor the milk of any other animal, is equal to a
mother's milk. Usually the milk of the cow is given as a substitute
for mother's milk. It takes the place of mother's milk fairly well,
but it has its drawbacks, the chief one is that it curdles in heavy
cheese-like masses, which lie heavy on the stomach, are long in
digesting, and cause discomfort. The aim of the scientific and
practical physician is to prevent this heavy curdling while allowing
cow's milk to be taken.

Some Doctors Advise lime water to be added to the milk; this causes
the milk to curdle in flakes, but it hinders digestion, gives rise to
constipation, and may lead to stone in the bladder. Some advise
barley, wheat, oatmeal or rice Water, etc., to be added to the cow's
milk. These often answer the purpose, but they have their drawbacks.
They all are a trouble to make; barley and rice water are
constipating, and oatmeal water is heating.

Knowing these Drawbacks I invented Natural Food. This, when added to
cow's milk, will prevent it curdling in heavy masses, is easily
prepared, and besides this, it contains all that the growing baby
needs, and thus is a valuable addition to the milk; it nourishes all
the organs but clogs none. Nine-tenths of the foods made for babies
are made on wrong lines. They either contain too much sugar, or they
are too starchy, or they are deficient in bone-forming materials, or
in laxative principles, or else they contain injurious chemicals.

When Inventing Natural Food I tried to overcome every obstacle and
make it the best Food for infants in the market; the success that has
followed its use justifies me in saying that it is second to none. I
am a practical physician, and it is my boast that I rarely lose a
child in illness, and when babies are reared as I advise they are
usually the admiration of all, and live to be a source of delight to
their parents.

This is the Way to prepare the food for babies. One part of water is
added to two parts of fresh milk, and to each half-pint of this
mixture is added a fairly heaped-up teaspoonful of Natural Food; mix
well, put on the fire, bring to the boil, and when cool the food is
ready. All food should be given cool, or not warmer than the
temperature of the human blood. In place of a thermometer, the tip of
the little finger is a good tester; if the food does not feel hot to
this test it will be of the right temperature. Sugar should not be
added to the food, nor should tinned or condensed milk be ordinarily
used. Only under exceptional circumstances should tinned milk be used,
as on board ship, or when fresh milk cannot be had. Also quite as
invaluable for nursing mothers and invalids.

[Illustration: DR. ALLINSON'S Food FOR BABIES]

Mothers should send a post-card for free booklet, "Healthy Babies and
how to Rear Them," by T.R. Allinson, Ex-L.R.C.P.


Prices

Natural Food in tins, 3d., 6d., 1/-; 2/6, and 5/-of all Health Food
Stores, Grocers, Chemists, etc.; or 1/-or 2/6 tin (containing 4 lbs.
of Food) carriage paid from--

THE NATURAL FOOD CO., LTD.
210 Cambridge Road, LONDON, E.



"POWER"

THE IDEAL BREAKFAST FOOD


Mankind is eternally searching for the best form of food. The rational
man wants something that will satisfy the cravings of hunger, be
tasty, nourish every organ and tissue of the body, and not be too
bulky. We have many foods that will fulfil one or two of these
conditions, but it is rare to find all combined in one, as in "Power."
Power is pleasant to the taste--nutritious and most _sustaining_. It
contains everything necessary for supporting the human frame. It
combines proteid elements for building up the muscles; hydro-carbons
and carbo-hydrates for heating the body and suppyling the requisite
energy for work; mineral matters for bone and teeth; and lastly, a
certain amount of "filling" material to occupy the stomach and bowels,
cause daily laxation, and so carry away the bile and various other
digestive juices, the retention of which means disease.

[Illustration: Dr. ALLINSON says: "POWER" is The Food]

It is made in the form of crisp pellets, gives exercise to the teeth,
keeps them in good order, and stimulates the salivary glands. Further,
Power is a Natural Corrective of inestimable worth. It may form the
correct diet for young children and the aged. It is perfectly
digestible and will prove a tower of strength and a standby under all
conditions of life and work.

Sold in Packets only at 7d by all Health Food Stores, Grocers, Bakers,
etc., or 3 lbs. for 2/-direct from--

THE NATURAL FOOD CO., LTD., 210 Cambridge Road, LONDON, E.



BRUNAK

_The HEALTH BEVERAGE_


"It is as refreshing as TEA, as tasty as COFFEE, as comforting as
COCOA, and as harmless as WATER. Is as easily made as either of them,
and can be taken at any meal or at supper-time. There is not a
headache in a barrel of it, and no nervousness in a ton of it. May be
drunk by young and old, weak and strong, the brainy man and the
athlete; also by invalids, even in diabetes."

[Illustration]

"All who suffer from Nervousness and Palpitation and Headache,
Wakefulness, Loss of Memory, Low Spirits, Flushing, Trembling, and all
who cannot or should not take tea, coffee, or cocoa, may take BRUNAK
with perfect safety."

Sold by all Stores and Chemists at 1/2 per lb. packet, or direct
from--

THE NATURAL FOOD CO., LTD.
210 Cambridge Road,
LONDON, E.



_The Allinson_ VEGEBUTTER


Not only Vegetarians but many others agree that the Allinson
Vegebutter is the ideal fat for cooking purposes.

It does not contain animal fat whatever, being a pure vegetable
product both healthful and economical. It is never rancid and is far
more digestible than Cow Butter or any other animal Fat. For cooking
and frying it is used in the same manner as Butter or Lard. For Pastry
it should be softened slightly before rubbing into the flour, and a
little more water used in making the paste than if Lard or Butter were
being used.

[Illustration]

Of Health Stores 1/6 and 7/-per Tin, or a sample 2 lb. tin for 1/6,
or 10 lbs. for 7/-post free from--

THE NATURAL FOOD CO., LTD.
210 Cambridge Road,
LONDON, E.



_The Allinson_ Breakfast Oats


The Allinson Breakfast oats are made solely from finest Oats grown in
our own country--and no country can grow Oats equal to ours. Being
steam-cooked by a patented process, perfectly digestible, and
thoroughly relished by men, women, and children alike, always retain
the same delicious flavour. Equally suited to rich or poor, produce
healthy skins, good complexions, and form bone and muscle. One pound
weight will go as far as three pounds of butcher's meat, and not cost
one-sixth of the price.

[Illustration]

MAKE SPLENDID PORRIDGE FOR THE WINTER MONTHS

THE NATURAL FOOD CO., LTD.
210 Cambridge Road, LONDON, E.



The Allinson CRUSHED WHEAT

THE ALLINSON CRUSHED WHEAT is also just splendid for porridge,
containing all the 100% nourishment of the celebrated Allinson
Wholemeal, with all its delicious flavour. It is perfectly digestible
and especially suitable for growing children, as without impairing
their delicate digestive systems. It builds up Brain, Bone, and
Muscle.

[Illustration: THE ALLINSON CRUSHED WHEAT]

Nothing is nicer than Allinson Crushed Wheat in Savouries and
Puddings.

Sold everywhere in 7 lb. bags or direct from--

THE NATURAL FOOD CO., LTD.
210 Cambridge Road,
LONDON, E.



Dainty Dishes

Allinson BLANC-MANGE

---POWDER---


ALLINSON BLANC-MANGE POWDER makes the most dainty puddings in six
distinct flavours: ALMOND--RASPBERRY--LEMON--STRAWBERRY--VANILLA and
PINEAPPLE. As with all other Allinson specialities, these Blanc-Mange
Powders are composed of the purest and most healthful ingredients.
They supply nourishment and delicacy of flavour at the same time, and
make excellent sweets for both children and "grown-ups."

[Illustration: BLANC-MANGE & PUDDING POWDER ASSORTED FLAVORS]

Sold in 6d. Boxes containing 6 packets each, sufficient to make 1 pint
of delicious Blanc-Mange.

Of all Health Stores, Grocers, etc., or two 6d. Boxes post free for
1/-direct from--

THE NATURAL FOOD CO., LTD.
210 Cambridge Road,
LONDON, E.



_Allinson_ Custard Powder


Is as delicious as it is economical to use. One penny packet is
sufficient to make a pint of thick creamy Custard, in every respect as
pure and equal in flavour to home-made custard prepared with new eggs.
Nothing is nicer in summer-time than Allinson Custard and Fresh Fruit,
or in Winter with Stewed Prunes or Tinned Fruit, Tarts and Puddings.

[Illustration]

Sold by all Grocers and Stores in 6d. Boxes containing 6 Packets. Two
Boxes for 1/-post free from--

[Note: Stamped, PRICE ADVANCED]

THE NATURAL FOOD CO., LTD.
210 Cambridge Road,
LONDON, E.



Delicious COCOA & CHOCOLATE


NF Cocoa forms a most healthful and nutritious food-beverage combining
with pure Cocoa a portion of Cocoa Butter and Allinson Natural Food
with all its additional nourishment. Nothing is more delicious or so
capable of building up the body when run down or recovering from an
illness, for it is perfectly digestible.

NF Chocolate is as delicious as the Cocoa and equally nourishing for
travellers and athletes.

[Illustration: DR. ALLINSON'S PREPARED NF-COCOA NF Cocoa in 1/-and
2/6 Tins.]

[Illustration: Dr. ALLISON'S NF-CHOCOLATE NF Chocolate in 1/4 lb.
packets 6d.]

The 2/6 Tins of NF Cocoa or 1 lb. of Chocolate 2/-sent post free
from--

THE NATURAL FOOD CO., LTD.
210 Cambridge Road,
LONDON, E.



[Illustration]

PREPARED BARLEY an ideal DRINK


Allinson Prepared Barley may be eaten as porridge or pudding, and is
much more nourishing than rice pudding for children, and more
palatable.

[Illustration: ALLINSON'S PREPARED BARLEY]

It greatly improves both the flavour and nourishing qualities of Soup,
Broth and Vegetable Stews, at little extra cost.

Especially suitable is it for making Barley Water, one of the most
healthful and refreshing drinks for both summer and winter. Properly
prepared Barley Water contains far more nourishment than Beef Tea, and
during illness is the ideal drink, either plain or mixed with equal
parts of milk. Ask for _Allinson_ Prepared Barley, and be sure the
signature is on every tin.

Of all Chemists, Grocers, and Stores, in 6d., 1/-, and 2/6 Tins; the
1/-and 2/6 Tins are sent post free by

THE NATURAL FOOD CO., LTD.
210 Cambridge Road,
LONDON, E.



_The Allinson_ Vegetable SOUP


Here is one of the most useful and economical additions to the
Housewife's Larder. Sold in convenient packets, this delicious Soup
can be instantly made and served either as a separate course or as a
sauce with a wholesome vegetable dinner, adding, at the small cost of
2d. per pint, much actual nourishment and a delicious flavour.

[Illustration]

Sold in 2d., 6d., and 1/-Packets, by all Food Stores; or 1/-Packet
direct, post free, from--

THE NATURAL FOOD CO., LTD.
210 Cambridge Road,
LONDON, E.



_Finest_ NUT OIL

NUT OIL is far preferable to any other kind for use in salads, pastry,
and for frying and cooking of every description.

[Illustration: DR. ALLINSON'S FINEST NUT OIL (Absolutely Pure)]

"Salads are not used sufficiently by English people, for very few know
the value of them. All may use these foods with benefit, and two
dinners each week of them with wholemeal bread will prevent many a
serious illness. They are natural food in a plain state, and supply
the system with vegetable salts and acids in the best form. Salads
should be eaten with wholemeal bread, and the QUANTITY OF OIL SHOULD
BE ABOUT THREE TIMES THE AMOUNT OF THE VINEGAR USED."

Sold with Dr. Allinson's signature on every bottle at 1/-per bottle
by all Health Food Stores, Grocers, etc.--

THE NATURAL FOOD CO., LTD.
210 Cambridge Road, LONDON, E.





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