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+The Project Gutenberg eBook, The Allinson Vegetarian Cookery Book, by
+Thomas R. Allinson
+
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+
+
+
+Title: The Allinson Vegetarian Cookery Book
+
+Author: Thomas R. Allinson
+
+Release Date: October 28, 2004  [eBook #13887]
+Most recently updated: January 21, 2009
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+
+***START OF THE PROJECT GUTENBERG EBOOK THE ALLINSON VEGETARIAN COOKERY
+BOOK***
+
+
+E-text prepared by Feòrag NicBhrìde, Leah Moser, and the Project Gutenberg
+Online Distributed Proofreading Team
+
+
+
+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 if 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.
+
+
+
+***END OF THE PROJECT GUTENBERG EBOOK THE ALLINSON VEGETARIAN COOKERY
+BOOK***
+
+
+******* This file should be named 13887-8.txt or 13887-8.zip *******
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+<head>
+<meta http-equiv="Content-Type" content="text/html; charset=ISO-8859-1">
+<title>The Project Gutenberg eBook of The Allinson Vegetarian Cookery Book, by Thomas R. Allinson</title>
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+    .smallcaps { font-variant: small-caps }
+    UL {list-style-type:none;}
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+<body>
+<h1>The Project Gutenberg eBook, The Allinson Vegetarian Cookery Book, by
+Thomas R. Allinson</h1>
+<pre class="pg">
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at <a href = "https://www.gutenberg.org">www.gutenberg.org</a></pre>
+<p>Title: The Allinson Vegetarian Cookery Book</p>
+<p>Author: Thomas R. Allinson</p>
+<p>Release Date: October 28, 2004  [eBook #13887]<br>
+Most recently updated: January 21, 2009</p>
+<p>Language: English</p>
+<p>Character set encoding: ISO-8859-1</p>
+<p>***START OF THE PROJECT GUTENBERG EBOOK THE ALLINSON VEGETARIAN COOKERY BOOK***</p>
+<br><br><h3>E-text prepared by Feòrag NicBhrìde, Leah Moser,<br>
+            and the Project Gutenberg Online Distributed Proofreading Team</h3><br><br>
+<hr class="full" noshade>
+<!-- Page 0 --><a name='Page_0'></a>
+
+<center><img src="images/image01.jpg" width="286" height="415" alt=
+"T.R. Allinson Ex. L.R.C.P. Edin." border="0"></center>
+
+<!-- Page 1 --><a name='Page_1'></a>
+<h1>DR. ALLINSON'S</h1>
+
+<h1>COOKERY BOOK</h1>
+
+<br>
+
+
+<h3>Comprising many valuable</h3>
+
+<div class="smallcaps">
+<h3>Vegetarian Recipes</h3>
+</div>
+
+<br>
+
+
+<center><small><b>1915</b>
+</small></center>
+
+<hr style='width: 65%;'>
+<a name='INDEX'></a>
+<h2>INDEX</h2>
+
+<!-- Page 2 --><a name='Page_2'></a><!-- Page 3 --><a name=
+'Page_3'></a>
+
+<ul>
+<li><a href="#adishofsnow">A Dish of Snow</a></li>
+
+<li><a href="#allinsonscustard">Allinson's Custard</a></li>
+
+<li><a href="#almondcheesecakes">Almond Cheesecakes</a></li>
+
+<li><a href="#almondchocolatepudding">Almond, Chocolate,
+Pudding</a></li>
+
+<li><a href="#almondcustard">Almond Custard</a></li>
+
+<li><a href="#almondpudding1">Almond Pudding (1)</a></li>
+
+<li><a href="#almondpudding2">Almond Pudding (2)</a></li>
+
+<li><a href="#almondricepudding">Almond Rice Pudding</a></li>
+
+<li><a href="#amonthsmenu">A Month's Menu for One Person</a></li>
+
+<li><a href="#analysis">Analysis</a></li>
+
+<li><a href="#APPLE_COOKERY">Apple Cookery&mdash;</a>
+
+<ul>
+<li><a href="#applecake">Apple Cake</a></li>
+
+<li><a href="#applecharlotte">Apple Charlotte</a></li>
+
+<li><a href="#appledumplings">Apple Dumplings</a></li>
+
+<li><a href="#applefool">Apple Fool</a></li>
+
+<li><a href="#applefritters">Apple Fritters</a></li>
+
+<li><a href="#applejelly">Apple Jelly</a></li>
+
+<li><a href="#applepancakes">Apple Pancakes</a></li>
+
+<li><a href="#applepudding">Apple Pudding</a></li>
+
+<li><a href="#applepuddingnottingham">Apple Pudding
+(Nottingham)</a></li>
+
+<li><a href="#applesago">Apple Sago</a></li>
+
+<li><a href="#applesauce2">Apple Sauce</a></li>
+
+<li><a href="#appletartopen">Apple Tart (open)</a></li>
+
+<li><a href="#butteredapples">Apples, Buttered</a></li>
+
+<li><a href="#dryingapples">Apples, Drying</a></li>
+
+<li><a href="#applesrice">Apples (Rice)</a></li>
+
+<li><a href="#evepudding">Eve Pudding</a></li>
+</ul>
+</li>
+
+<li><a href="#appleandbarleypudding">Apple &amp; Barley (Pearl)
+Pudding</a></li>
+
+<li><a href="#applecharlotte">Apple Charlotte</a></li>
+
+<li><a href="#bakedapplecustard">Apple Custard, Baked</a></li>
+
+<li><a href="#applesauce">Apple Sauce</a></li>
+
+<li><a href="#applesouffle">Apple Souffl&eacute;</a></li>
+
+<li><a href="#appleandorangecompote">Apple &amp; Orange
+Comp&ocirc;te</a></li>
+
+<li><a href="#apricotcream">Apricot Cream</a></li>
+
+<li><a href="#apricotsauce">Apricot Sauce</a></li>
+
+<li><a href="#apricotpudding">Apricot Pudding</a></li>
+
+<li><a href="#artichokesalad">Artichoke Salad</a></li>
+
+<li><a href="#artichokesoup">Artichoke Soup</a></li>
+
+<li><a href="#artichokesalaparmesan">Artichokes &Agrave; la
+Parmesan</a></li>
+
+<li><a href="#artichokesalasauceblanche">Artichokes &Agrave; la
+Sauce Blanche</a></li>
+
+<li><a href="#artichokesauxtomatoes">Artichokes aux Tomato</a></li>
+
+<li><a href="#boiledasparagus">Asparagus, Boiled</a></li>
+
+<li><a href="#A_WEEKS_MENU">A Week's Menu</a></li>
+
+<li>&nbsp;</li>
+
+<li><a href="#bakedapplecustard">Baked Apple Custard</a></li>
+
+<li><a href="#bakedcustard">Baked Custard</a></li>
+
+<li><a href="#bakedcustardpudding">Baked Custard Pudding</a></li>
+
+<li><a href="#wholemealbananapudding">Banana, Wholemeal
+Pudding</a></li>
+
+<li><a href="#appleandbarleypudding">Barley (Pearl) and Apple
+Pudding</a></li>
+
+<li><a href="#barleysoup">Barley Soup</a></li>
+
+<li><a href="#battercelery">Batter, Celery</a></li>
+
+<li><a href="#jambatterpudding">Batter, Jam Pudding</a></li>
+
+<li><a href="#batterpotato">Batter, Potato</a></li>
+
+<li><a href="#batterpudding">Batter, Pudding</a></li>
+
+<li><a href="#sweetbatter">Batter, Sweet</a></li>
+
+<li><a href="#battervegetable">Batter, Vegetable</a></li>
+
+<li><a href="#frenchbeanomelet">Bean, French, Omelet</a></li>
+
+<li><a href="#beanpie">Bean Pie</a></li>
+
+<li><a href="#butterbeanswithparsley">Beans, Butter, with Parsley
+Sauce</a></li>
+
+<li><a href="#belgianpudding">Belgian Pudding</a></li>
+
+<li><a href="#birdsnestpudding">Bird's Nest Pudding</a></li>
+
+<li>Biscuits&mdash;
+
+<ul>
+<li><a href="#butterbiscuits">Butter</a></li>
+
+<li><a href="#chocolatebiscuits">Chocolate</a></li>
+
+<li><a href="#cocoanutbiscuits">Cocoanut</a></li>
+</ul>
+</li>
+
+<li><a href="#blackberrycream">Blackberry Cream</a></li>
+
+<li><a href="#blancmange">Blancmange</a></li>
+
+<li><a href="#BLANCMANGES">Blancmanges</a></li>
+
+<li><a href="#chocolateblancmange">Blancmange, Chocolate</a></li>
+
+<li><a href="#eggblancmange">Blancmange, Eggs</a></li>
+
+<li><a href="#lemonblancmange">Blancmange, Lemon</a></li>
+
+<li><a href="#BLANCMANGES">Blancmange&mdash;</a>
+
+<ul>
+<li><a href="#blancmangeorangemould1">Orange Mould (1)</a></li>
+
+<li><a href="#blancmangeorangemould2">Orange Mould (2)</a></li>
+</ul>
+</li>
+
+<li><a href="#semolinablancmange">Blancmange, Semolina</a></li>
+
+<li><a href="#blancmangetartlets">Blancmange, Tartlets</a></li>
+
+<li><a href="#boiledonionsauce">Boiled Onion Sauce</a></li>
+
+<li><a href="#BREAD_AND_CAKES">Bread and Cakes&mdash;</a>
+
+<ul>
+<li><a href="#barleybannocks">Barley Bannocks</a></li>
+
+<li><a href="#buns1">Buns</a></li>
+
+<li><a href="#bunloaf">Bun Loaf</a></li>
+
+<li><a href="#plainbuns">Buns, Plain</a></li>
+
+<li><a href="#chocolatecake1">Chocolate (1)</a></li>
+
+<li><a href="#chocolatecake2">Chocolate (2)</a></li>
+
+<li><a href="#chocolatemacaroons">Chocolate Macaroons</a></li>
+
+<li><a href="#cocoanutbiscuits">Cocoanut Biscuits</a></li>
+
+<li><a href="#cocoanutdrops">Cocoanut Drops</a></li>
+
+<li><a href="#crackers">Crackers</a></li>
+
+<li><a href="#cinnamonmadeiracake">Cinnamon Madeira Cake</a></li>
+
+<li><a href="#doughnuts">Doughnuts</a></li>
+
+<li><a href="#dyspepticsbread">Dyspeptics'</a></li>
+
+<li><a href="#oatmealbannocks">Oatmeal Bannocks</a></li>
+
+<li><a href="#sallylunns">Sally Luns</a></li>
+
+<li><a href="#unfermentedbread">Unfermented</a></li>
+
+<li><a href="#victoriasandwiches">Victoria Sandwiches</a></li>
+
+<li><a href="#wholemealgems">Wholemeal Gems</a></li>
+
+<li><a href="#wholemealrockcakes">Wholemeal Rock Cakes</a></li>
+</ul>
+</li>
+
+<li><a href="#breadandcheesesavoury">Bread and Cheese
+Savoury</a></li>
+
+<li><a href="#breadandjampudding">Bread and Jam Pudding</a></li>
+
+<li><a href="#breadpuddingsteamed">Bread Pudding (steamed)</a></li>
+
+<li><a href="#substantialbreadpuddings">Bread Puddings,
+substantial</a></li>
+
+<li><a href="#breadsouffle">Bread Souffl&eacute;</a></li>
+
+<li><a href="#breadsoup">Bread Soup</a></li>
+
+<li><a href="#riceandwheatbread">Bread, Wheat &amp; Rice</a></li>
+
+<li><a href="#fermentedwholemealbread">Bread, Wholemeal
+Fermented</a></li>
+
+<li><a href="#browncurrysauce">Brown Curry Sauce</a></li>
+
+<li><a href="#browngravy">Brown Gravy</a></li>
+
+<li><a href="#browngravy">Brown Gravy Sauce</a></li>
+
+<li><a href="#brownsauce1">Brown Sauce (1)</a></li>
+
+<li><a href="#brownsauce2">Brown Sauce (2)</a></li>
+
+<li><a href="#stuffedspanishonionsandbrownsauce">Brown Sauce &amp;
+Stuffed Spanish Onions</a></li>
+
+<li><a href="#brunak">Brunak</a></li>
+
+<li><a href="#butterbeanswithparsley">Butter Beans with Parsley
+Sauce</a></li>
+
+<li><a href="#butterbiscuits">Butter Biscuits</a></li>
+
+<li><a href="#butteredapples">Buttered Apples</a></li>
+
+<li><a href="#buttermilkcake">Buttermilk Cake</a></li>
+
+<li><a href="#buckinghampudding">Buckingham Pudding</a></li>
+
+<li><a href="#bunpudding">Bun Pudding</a></li>
+
+<li>&nbsp;</li>
+
+<li><a href="#cabbage">Cabbage</a></li>
+
+<li><a href="#eggsandcabbage">Cabbage and Eggs</a></li>
+
+<li><a href="#cabbagesoup">Cabbage Soup</a></li>
+
+<li><a href="#cabbagesoupfrench">Cabbage Soup (French)</a></li>
+
+<li><a href="#cabinetpudding1">Cabinet Pudding (1)</a></li>
+
+<li><a href="#cabinetpudding2">Cabinet Pudding (2)</a></li>
+
+<li><a href="#cabinetpudding3">Cabinet Pudding (3)</a></li>
+
+<li><a href="#lunchcake">Cake, Lunch</a></li>
+
+<li><a href="#lunchcake">Cakes&mdash;</a>
+
+<ul>
+<li><a href="#applecake">Apple (German)</a></li>
+
+<li><a href="#cocoanutrockcakes">Cocoanut Rock</a></li>
+
+<li><a href="#cornflourcake">Cornflower</a></li>
+
+<li><a href="#crispoatmealcakes">Crisp Oatmeal</a></li>
+
+<li><a href="#gingerspongecake">Ginger Sponge</a></li>
+
+<li><a href="#lemoncakes">Lemon</a></li>
+
+<li><a href="#lightcake">Light</a></li>
+
+<li><a href="#madeiracake">Madeira</a></li>
+
+<li><a href="#orangecakes">Orange</a></li>
+
+<li><a href="#plaincake">Plain</a></li>
+
+<li><a href="#potatocakes">Potato</a></li>
+
+<li><a href="#potatoflourcakes">Potato Flour</a></li>
+
+<li><a href="#queensspongecake">Queen's Sponge</a></li>
+
+<li><a href="#ricecakes1">Rice (1)</a></li>
+
+<li><a href="#ricecakes2">Rice (2)</a></li>
+
+<li><a href="#rockseedcakes">Rock Seed</a></li>
+
+<li><a href="#seedcake1">Seed (1)</a></li>
+
+<li><a href="#seedcake2">Seed (2)</a></li>
+
+<li><a href="#seedcake3">Seed (3)</a></li>
+
+<li><a href="#seedcake4">Seed (4)</a></li>
+
+<li><a href="#seedcake5">Seed (5)</a></li>
+
+<li><a href="#seedcake6">Seed (6)</a></li>
+
+<li><a href="#slycakes">Sly</a></li>
+
+<li><a href="#spongecake1">Sponge (1)</a></li>
+
+<li><a href="#spongecake2">Sponge (2)</a></li>
+
+<li><a href="#rolypolyspongecake">Sponge, Roly-poly</a></li>
+
+<li><a href="#tipsycake">Tipsy</a></li>
+
+<li><a href="#wholemealcake">Wholemeal</a></li>
+
+<li><a href="#wholemealrockcakes">Wholemeal Rock</a></li>
+</ul>
+</li>
+
+<li><a href="#canadianpudding">Canadian Pudding</a></li>
+
+<li><a href="#capersauce">Caper Sauce</a></li>
+
+<li><a href="#capersoup">Caper Soup</a></li>
+
+<li><a href="#caramelcustard">Caramel Custard</a></li>
+
+<li><a href="#caramelcupcustard">Caramel Cup Custard</a></li>
+
+<li><a href="#carrotpudding">Carrot Pudding</a></li>
+
+<li><a href="#carrotsoup1">Carrot Soup (1)</a></li>
+
+<li><a href="#carrotsoup2">Carrot Soup (2)</a></li>
+
+<li><a href="#potatoesandcarrots">Carrots and Potatoes</a></li>
+
+<li><a href="#carrotsandrice">Carrots and Rice</a></li>
+
+<li><a href="#carrotswithparsley">Carrots with Parsley
+Sauce</a></li>
+
+<li><a href="#caulifloweraugratin">Cauliflower au Gratin</a></li>
+
+<li><a href="#cauliflowerandpotatopie">Cauliflower and Potato
+Pie</a></li>
+
+<li><a href="#cauliflowerpie">Cauliflower Pie</a></li>
+
+<li><a href="#cauliflowersalad">Cauliflower Salad</a></li>
+
+<li><a href="#cauliflowersoup">Cauliflower Soup</a></li>
+
+<li><a href="#cauliflowerwithwhitesauce">Cauliflower with White
+Sauce</a></li>
+
+<li><a href="#celeryalaparmesan">Celery &agrave; la
+Parmesan</a></li>
+
+<li><a href="#battercelery">Celery Batter</a></li>
+
+<li><a href="#clearcelerysoup">Celery Clear Soup</a></li>
+
+<li><a href="#celerycroquettes">Celery Croquettes</a></li>
+
+<li><a href="#italiancelery">Celery, Italian</a></li>
+
+<li><a href="#steamedcelerywithwhitecheesesauce">Celery, Steamed,
+with White Cheese Sauce</a></li>
+
+<li><a href="#stewedcelerywithwhitesauce">Celery, Stewed, with
+White Sauce</a></li>
+
+<li><a href="#applecharlotteII">Charlotte, Apple</a></li>
+
+<li><a href="#breadandcheesesavoury">Cheese &amp; Bread
+Savoury</a></li>
+
+<li><a href="#eggandcheese">Cheese and Eggs</a></li>
+
+<li><a href="#eggandcheesefondu">Cheese &amp; Egg Fondu</a></li>
+
+<li><a href="#spanishonionsandcheese">Cheese and Spanish
+Onions</a></li>
+
+<li><a href="#almondcheesecakes">Cheesecakes, Almond</a></li>
+
+<li><a href="#potatocheesecakes">Cheesecakes, Potato</a></li>
+
+<li><a href="#creamcheesesandwiches">Cheese, Cream,
+Sandwiches</a></li>
+
+<li><a href="#macaronicheese">Cheese, Macaroni</a></li>
+
+<li><a href="#cheeseomelet">Cheese Omelet</a></li>
+
+<li><a href="#potatocheese">Cheese, Potato</a></li>
+
+<li><a href="#cheesesalad">Cheese Salad</a></li>
+
+<li><a href="#cheesesandwiches">Cheese Sandwiches</a></li>
+
+<li><a href="#cheesesouffle">Cheese Souffl&eacute;</a></li>
+
+<li><a href="#chestnutpie">Chestnut Pie</a></li>
+
+<li><a href="#vanillachestnuts">Chestnuts, Vanilla</a></li>
+
+<li><a href="#almondchocolatepudding">Chocolate Almond
+Pudding</a></li>
+
+<li><a href="#chocolateblancmange">Chocolate Blancmange</a></li>
+
+<li><a href="#chocolatebiscuits">Chocolate Biscuits</a></li>
+
+<li><a href="#chocolatecake1">Chocolate Cake (1)</a></li>
+
+<li><a href="#chocolatecake2">Chocolate Cake (2)</a></li>
+
+<li><a href="#chocolatecream">Chocolate Cream</a></li>
+
+<li><a href="#frenchchocolatecream1">Chocolate Cream
+(French)</a></li>
+
+<li><a href="#whippedchocolatecream">Chocolate Cream,
+Whipped</a></li>
+
+<li><a href="#chocolatemacaroons">Chocolate Macaroons</a></li>
+
+<li><a href="#cinnamonmadeiracake">Cinnamon Madeira Cakes</a></li>
+
+<li><a href="#chocolatemould">Chocolate Mould</a></li>
+
+<li><a href="#chocolatepudding">Chocolate Pudding</a></li>
+
+<li><a href="#steamedchocolatepudding">Chocolate Pudding,
+Steamed</a></li>
+
+<li><a href="#chocolatesandwiches">Chocolate Sandwiches</a></li>
+
+<li><a href="#chocolatesauce">Chocolate Sauce</a></li>
+
+<li><a href="#chocolatesouffle">Chocolate Souffl&eacute;</a></li>
+
+<li><a href="#chocolatetrifle">Chocolate Trifle</a></li>
+
+<li><a href="#chocolatetarts">Chocolate Tarts</a></li>
+
+<li><a href="#christmaspudding1">Christmas Pudding (1)</a></li>
+
+<li><a href="#christmaspudding2">Christmas Pudding (2)</a></li>
+
+<li><a href="#christmaspudding3">Christmas Pudding (3)</a></li>
+
+<li><a href="#christmaspudding4">Christmas Pudding (4)</a></li>
+
+<li><a href="#clearcelerysoup">Clear Celery Soup</a></li>
+
+<li><a href="#clearsoup">Clear Soup</a></li>
+
+<li><a href="#clearsoupwithdumplings">Clear Soup, with
+Dumplings</a></li>
+
+<li><a href="#cocoapudding">Cocoa Pudding</a></li>
+
+<li><a href="#cocoanutbiscuits">Cocoanut Biscuits</a></li>
+
+<li><a href="#cocoanutdrops">Cocoanut Drops</a></li>
+
+<li><a href="#cocoanutpudding1">Cocoanut Pudding (1)</a></li>
+
+<li><a href="#cocoanutpudding2">Cocoanut Pudding (2)</a></li>
+
+<li><a href="#cocoanutrockcakes">Cocoanut Rock Cakes</a></li>
+
+<li><a href="#cocoanutsoup">Cocoanut Soup</a></li>
+
+<li><a href="#colcanon">Colcanon</a></li>
+
+<li><a href="#collegepudding">College Pudding</a></li>
+
+<li><a href="#appleandorangecompote">Comp&ocirc;te of Oranges and
+Apples</a></li>
+
+<li><a href="#cornpudding">Corn Pudding</a></li>
+
+<li><a href="#cornsoup">Corn Soup</a></li>
+
+<li><a href="#sweetcornfritters">Corn, Sweet, Fritters</a></li>
+
+<li><a href="#cornflourcake">Cornflower Cake</a></li>
+
+<li><a href="#crackers">Crackers</a></li>
+
+<li><a href="#CREAMS">Cream&mdash;</a>
+
+<ul>
+<li><a href="#apricotcream">Apricot</a></li>
+
+<li><a href="#blackberrycream">Blackberry</a></li>
+
+<li><a href="#creamcheesesandwiches">Cheese Sandwiches</a></li>
+
+<li><a href="#chocolatecream">Chocolate</a></li>
+
+<li><a href="#frenchchocolatecream1">Chocolate (French)</a></li>
+
+<li><a href="#whippedchocolatecream">Chocolate, Whipped</a></li>
+
+<li><a href="#eggcream">Egg</a></li>
+
+<li><a href="#lemoncream">Lemon</a></li>
+
+<li><a href="#lemoncreamforcheesecakes">Lemon Tarts</a></li>
+
+<li><a href="#macarooncream">Macaroon</a></li>
+
+<li><a href="#macaronicream">Macaroni</a></li>
+
+<li><a href="#orangecream">Orange</a></li>
+
+<li><a href="#raspberrycream">Raspberry</a></li>
+
+<li><a href="#russiancream">Russian</a></li>
+
+<li><a href="#strawberrycream">Strawberry</a></li>
+
+<li><a href="#swisscream">Swiss</a></li>
+
+<li><a href="#stewedpearsandvanillacream">Vanilla, and Stewed
+Pears</a></li>
+
+<li><a href="#whippedcreams">Whipped</a></li>
+</ul>
+</li>
+
+<li><a href="#crispoatmealcakes">Crisp Oatmeal Cakes</a></li>
+
+<li><a href="#potatocroquettes">Croquettes, Potato</a></li>
+
+<li><a href="#celerycroquettes">Croquettes, Celery</a></li>
+
+<li><a href="#crustformincepies">Crusts for Mince Pies</a></li>
+
+<li><a href="#cucumbersalad">Cucumber Salad</a></li>
+
+<li><a href="#cupcustard">Cup Custard</a></li>
+
+<li><a href="#blackcurranttea">Currant (Black), Tea</a></li>
+
+<li><a href="#redandwhitecurrantsauce">Currant Sauce, Red and
+White</a></li>
+
+<li><a href="#curryballs">Curry Balls</a></li>
+
+<li><a href="#currysandwiches">Curry Sandwiches</a></li>
+
+<li><a href="#currysauce1">Curry Sauce (1)</a></li>
+
+<li><a href="#currysauce2">Curry Sauce (2)</a></li>
+
+<li><a href="#browncurrysauce">Curry Sauce, Brown</a></li>
+
+<li><a href="#currysavoury">Curry Savoury</a></li>
+
+<li><a href="#curriedeggs">Curried Eggs</a></li>
+
+<li><a href="#curriedlentilsandrice">Curried Lentils &amp;
+Rice</a></li>
+
+<li><a href="#curriedpotatoes">Curried Potatoes</a></li>
+
+<li><a href="#curriedrice">Curried Rice</a></li>
+
+<li><a href="#curriedlentilsandrice">Curried Rice &amp;
+Lentils</a></li>
+
+<li><a href="#curriedriceandtomatoes">Curried Rice and
+Tomatoes</a></li>
+
+<li><a href="#CUSTARDS">Custards&mdash;</a>
+
+<ul>
+<li><a href="#fruitandcustardpudding">And Fruit Puddings</a></li>
+
+<li><a href="#allinsonscustard">Allinson's</a></li>
+
+<li><a href="#almondcustard">Almond</a></li>
+
+<li><a href="#bakedcustard">Baked</a></li>
+
+<li><a href="#bakedapplecustard">Baked Apple</a></li>
+
+<li><a href="#caramelcustard">Caramel</a></li>
+
+<li><a href="#caramelcupcustard">Caramel Cup</a></li>
+
+<li><a href="#cupcustard">Cup</a></li>
+
+<li><a href="#frumenty">Frumenty</a></li>
+
+<li><a href="#gooseberrycustard">Gooseberry</a></li>
+
+<li><a href="#gooseberryfool">Gooseberry Fool</a></li>
+
+<li><a href="#kentishpuddingpie">In Pastry</a></li>
+
+<li><a href="#macaronicustard">Macaroni</a></li>
+
+<li><a href="#macarooncustard">Macaroon</a></li>
+
+<li><a href="#orangecustard">Orange</a></li>
+
+<li><a href="#kentishpuddingpie">Pastry</a></li>
+
+<li><a href="#custardpudding">Pudding</a></li>
+
+<li><a href="#bakedcustardpudding">Pudding, Baked</a></li>
+
+<li><a href="#custardpuddingwithouteggs">Pudding without
+Eggs</a></li>
+
+<li><a href="#raspberrycustard">Raspberry</a></li>
+
+<li><a href="#strawberrycustard">Strawberry</a></li>
+
+<li><a href="#savourycustard">Savoury (1)</a></li>
+
+<li><a href="#savourycustardanotherway">Savoury (2)</a></li>
+</ul>
+</li>
+
+<li><a href="#mushroomcutlets">Cutlets, Mushroom</a></li>
+
+<li>&nbsp;</li>
+
+<li><a href="#devonshiresandwiches">Devonshire Sandwiches</a></li>
+
+<li><a href="#doughnuts">Doughnuts</a></li>
+
+<li><a href="#dryingapples">Dried Apples</a></li>
+
+<li><a href="#appledumplings">Dumplings, Apple</a></li>
+
+<li><a href="#spinachdumplings">Dumplings, Spinach</a></li>
+
+<li><a href="#spongedumplings">Dumplings, Sponge</a></li>
+
+<li><a href="#dyspepticsbread">Dyspeptics' Bread</a></li>
+
+<li>&nbsp;</li>
+
+<li><a href="#EGG_COOKERY">Egg Cookery&mdash;</a>
+
+<ul>
+<li><a href="#applesouffle">Apple Souffl&eacute;</a></li>
+
+<li><a href="#cheesesouffle">Cheese Souffl&eacute;</a></li>
+
+<li><a href="#chocolatesouffle">Chocolate Souffl&eacute;</a></li>
+
+<li><a href="#curriedeggs">Curried Eggs</a></li>
+
+<li><a href="#eggandcheese">Egg and Cheese</a></li>
+
+<li><a href="#eggandcheesefondu">Egg &amp; Cheese Fondu</a></li>
+
+<li><a href="#eggandtomatosandwiches">Egg and Tomato
+Sandwiches</a></li>
+
+<li><a href="#eggandtomatosauce">Egg and Tomato Sauce</a></li>
+
+<li><a href="#eggsaladwithmayo">Egg Salad and Mayonnaise</a></li>
+
+<li><a href="#eggsalmagundiwithjam">Egg Salmagundi with
+Jam</a></li>
+
+<li><a href="#eggsavoury">Egg Savoury</a></li>
+
+<li><a href="#eggsalabonnefemme">Eggs &agrave; la Bonne
+Femme</a></li>
+
+<li><a href="#eggsaladuchesse">Eggs &agrave; la Duchesse</a></li>
+
+<li><a href="#eggsaugratin">Eggs au Gratin</a></li>
+
+<li><a href="#eggsandcabbage">Eggs and Cabbage</a></li>
+
+<li><a href="#mushroomandeggs">Eggs and Mushrooms</a></li>
+
+<li><a href="#poachedeggs">Eggs, Poached</a></li>
+
+<li><a href="#scallopedeggs">Eggs, Scalloped</a></li>
+
+<li><a href="#scotcheggs">Eggs, Scotch</a></li>
+
+<li><a href="#stuffedeggs">Eggs, Stuffed</a></li>
+
+<li><a href="#sweetcreamedeggs">Eggs, Sweet Creamed</a></li>
+
+<li><a href="#swisseggs">Eggs, Swiss</a></li>
+
+<li><a href="#tarragoneggs">Eggs, Tarragon</a></li>
+
+<li><a href="#tomatoeggs">Eggs, Tomato</a></li>
+
+<li><a href="#watereggs">Eggs, Water</a></li>
+
+<li><a href="#forcemeateggs">Forcemeat Eggs</a></li>
+
+<li><a href="#frencheggs">French Eggs</a></li>
+
+<li><a href="#mushroomsouffle">Mushroom Souffl&eacute;</a></li>
+
+<li><a href="#potatosouffle">Potato Souffl&eacute;</a></li>
+
+<li><a href="#ratafiasouffle">Ratafia Souffl&eacute;</a></li>
+
+<li><a href="#ricesouffle">Rice Souffl&eacute;</a></li>
+
+<li><a href="#savourycreamedeggs">Savory Creamed Eggs</a></li>
+
+<li><a href="#savourysouffle">Savory Souffl&eacute;</a></li>
+
+<li><a href="#spinachtortilla">Spinach Tortilla</a></li>
+
+<li><a href="#stirredeggs">Stirred Eggs on Toast</a></li>
+
+<li><a href="#sweetcreamedeggs">Sweet Creamed Eggs</a></li>
+
+<li><a href="#tomatosouffle">Tomato Souffl&eacute;</a></li>
+</ul>
+</li>
+
+<li><a href="#eggandtomatosandwiches">Egg and Tomato
+Sandwiches</a></li>
+
+<li><a href="#eggblancmange">Egg Blancmange</a></li>
+
+<li><a href="#eggcapersauce">Egg Caper Sauce</a></li>
+
+<li><a href="#eggcream">Egg Cream</a></li>
+
+<li><a href="#eggmayo">Egg Mayonnaise</a></li>
+
+<li><a href="#eggsauce">Egg Sauce</a></li>
+
+<li><a href="#eggwithsaffronsauce">Egg Sauce with Saffron</a></li>
+
+<li><a href="#empresspudding">Empress Puddings</a></li>
+
+<li><a href="#evepudding">Eve Pudding</a></li>
+
+<li>&nbsp;</li>
+
+<li><a href="#favouritepie">Favourite Pie</a></li>
+
+<li><a href="#featherpudding">Feather Pudding</a></li>
+
+<li><a href="#lentilflourpudding">Flour Lentil Pudding</a></li>
+
+<li><a href="#potatoflourcakes">Flour Potato Cakes</a></li>
+
+<li><a href="#forcemeatballs">Forcemeat Balls</a></li>
+
+<li><a href="#forcemeateggs">Forcemeat Eggs</a></li>
+
+<li><a href="#frenchbeanomelet">French Bean Omelet</a></li>
+
+<li><a href="#frencheggs">French Eggs</a></li>
+
+<li><a href="#frenchomeletwithcheese">French Omelet with
+Cheese</a></li>
+
+<li><a href="#frenchsauce">French Sauce</a></li>
+
+<li><a href="#friedonionsauce">Fried Onion Sauce</a></li>
+
+<li><a href="#applefritters">Fritters, Apple</a></li>
+
+<li><a href="#ricefritters">Fritters, Rice</a></li>
+
+<li><a href="#savouryfritters1">Fritters, Savoury (1)</a></li>
+
+<li><a href="#savouryfritters2">Fritters, Savoury (2)</a></li>
+
+<li><a href="#sweetcornfritters">Fritters, Sweet Corn</a></li>
+
+<li><a href="#fruitandcustardpudding">Fruit and Custard
+Pudding</a></li>
+
+<li><a href="#stewedfruitpudding">Fruit, Stewed, Pudding</a></li>
+
+<li><a href="#frumenty">Frumenty</a></li>
+
+<li>&nbsp;</li>
+
+<li><a href="#gardenersomelet">Gardener Omelet</a></li>
+
+<li><a href="#giantsagopudding">Giant Sago Pudding</a></li>
+
+<li><a href="#gingerspongecake">Ginger Sponge Cake</a></li>
+
+<li><a href="#goldensyruppudding1">Golden Syrup Puddings</a></li>
+
+<li><a href="#gooseberrycustard">Gooseberry Custard</a></li>
+
+<li><a href="#gooseberryfool">Gooseberry Fool</a></li>
+
+<li><a href="#gooseberrysouffle">Gooseberry Souffl&eacute;</a></li>
+
+<li><a href="#greengagesouffle">Greengage Souffl&eacute;</a></li>
+
+<li><a href="#riceandgreenpeasoup">Green Pea and Rice Soup</a></li>
+
+<li><a href="#green">Green Vegetables</a></li>
+
+<li><a href="#groundricepancakes">Ground Rice Pancakes</a></li>
+
+<li><a href="#groundricepudding">Ground Rice Pudding</a></li>
+
+<li><a href="#drallinsonsgruel">Gruel</a></li>
+
+<li><a href="#barleygruel">Gruel Barley</a></li>
+
+<li>&nbsp;</li>
+
+<li><a href="#haggis">Haggis</a></li>
+
+<li><a href="#haricotsoup">Haricot Soup</a></li>
+
+<li><a href="#hastymealpudding1">Hasty Meal Pudding (1)</a></li>
+
+<li><a href="#hastymealpudding2">Hasty Meal Pudding (2)</a></li>
+
+<li><a href="#herbomelet">Herb Omelet</a></li>
+
+<li><a href="#herbpie">Herb Pie</a></li>
+
+<li><a href="#herbsauce">Herb Sauce</a></li>
+
+<li><a href="#horseradishsauce">Horseradish Sauce</a></li>
+
+<li><a href="#hotpot">Hot-Pot</a></li>
+
+<li>&nbsp;</li>
+
+<li><a href="#appendix">Index to Advertisements&mdash;</a>
+
+<ul>
+<li><a href="#brunakad">Brunak</a></li>
+
+<li>Dr. Allinson's&mdash;
+
+<ul>
+<li><a href="#nfbiscuitsad">Biscuits</a></li>
+
+<li><a href="#blancmangead">Blancmange Powder</a></li>
+
+<li>Books on Health</li>
+
+<li><a href="#oatsad">Breakfast Oats</a></li>
+
+<li><a href="#crushedwheatad">Crushed Wheat</a></li>
+
+<li><a href="#custardad">Custard Powder</a></li>
+
+<li><a href="#crushedwheatad">Fine Ground Wheatmeal</a></li>
+
+<li><a href="#oilad">Finest Nut Oil</a></li>
+
+<li><a href="#naturalfoodad">Food for Babies</a></li>
+
+<li><a href="#powerad">Food "Power"</a></li>
+
+<li>Hair Restorer</li>
+
+<li>Hair Tonic</li>
+
+<li><a href="#cocoaad">Natural Food Cocoa</a></li>
+
+<li><a href="#cocoaad">Natural Food Chocolate</a></li>
+
+<li><a href="#prepbarleyad">Prepared Barley</a></li>
+
+<li><a href="#oilad">Salad Oil</a></li>
+
+<li>Simple Ointment</li>
+
+<li>Specialities</li>
+
+<li>Tar Soap</li>
+
+<li><a href="#vegebutterad">Vege-Butter</a></li>
+
+<li><a href="#crushedwheatad">Wholemeal</a></li>
+
+<li>Wholemeal Lunch Biscuits</li>
+
+<li><a href="#rusksad">Wholemeal Rusks</a></li>
+</ul>
+</li>
+</ul>
+</li>
+
+<li><a href="#tapiocaice">Ice, Tapioca</a></li>
+
+<li><a href="#icing">Icing for Cakes</a></li>
+
+<li><a href="#improvedmilkpuddings">Improved Milk Puddings</a></li>
+
+<li><a href="#INVALID_COOKERY">Invalid Cookery&mdash;</a>
+
+<ul>
+<li><a href="#barleyforbabies">Barley for Babies</a></li>
+
+<li><a href="#barleyforinvalidsandadults">Barley for Invalids and
+Adults</a></li>
+
+<li><a href="#barleygruel">Barley Gruel</a></li>
+
+<li><a href="#barleyjelly">Barley Jelly</a></li>
+
+<li><a href="#barleyporridge">Barley Porridge</a></li>
+
+<li><a href="#barleypuddings">Barley Puddings</a></li>
+
+<li><a href="#barleywater">Barley Water</a></li>
+
+<li><a href="#blackcurranttea">Black Currant Tea</a></li>
+
+<li><a href="#brantea">Bran Tea</a></li>
+
+<li><a href="#cocoa">Cocoa</a></li>
+
+<li><a href="#lemonwater">Lemon Water</a></li>
+
+<li><a href="#oatmealporridge">Oatmeal Porridge</a></li>
+
+<li><a href="#oatmealwater">Oatmeal Water</a></li>
+
+<li><a href="#ricepudding">Rice Pudding</a></li>
+
+<li><a href="#italianmacaroni">Italian Macaroni</a></li>
+</ul>
+</li>
+
+<li>&nbsp;</li>
+
+<li><a href="#breadandjampudding">Jam &amp; Bread Pudding</a></li>
+
+<li><a href="#jambatterpudding">Jam Batter Pudding</a></li>
+
+<li><a href="#applejelly">Jellies, Apple</a></li>
+
+<li><a href="#barleyjelly">Jellies, Barley</a></li>
+
+<li><a href="#jumbles">Jumbles</a></li>
+
+<li>&nbsp;</li>
+
+<li><a href="#kentishpuddingpie">Kentish Pudding Pie</a></li>
+
+<li>&nbsp;</li>
+
+<li><a href="#leekpie">Leek Pie</a></li>
+
+<li><a href="#leeksoup1">Leek Soup (1)</a></li>
+
+<li><a href="#leeksoup2">Leek Soup (2)</a></li>
+
+<li><a href="#leeks">Leeks</a></li>
+
+<li><a href="#lemonblancmange">Lemon Blancmange</a></li>
+
+<li><a href="#lemoncakes">Lemon Cakes</a></li>
+
+<li><a href="#lemoncream">Lemon Cream</a></li>
+
+<li><a href="#lemoncreamforcheesecakes">Lemon Cream Tarts</a></li>
+
+<li><a href="#lemonpudding">Lemon Pudding</a></li>
+
+<li><a href="#lemontart">Lemon Tart</a></li>
+
+<li><a href="#lemontrifle">Lemon Trifle</a></li>
+
+<li><a href="#lentilflourpudding">Lentil Flour Pudding</a></li>
+
+<li><a href="#lentilomelet">Lentil Omelet</a></li>
+
+<li><a href="#lentilpie">Lentil Pie</a></li>
+
+<li><a href="#lentilrissoles">Lentil Rissoles</a></li>
+
+<li><a href="#lentilsoup">Lentil Soup</a></li>
+
+<li><a href="#lentilturnovers">Lentil Turnovers</a></li>
+
+<li><a href="#riceandlentils">Lentils and Rice</a></li>
+
+<li><a href="#curriedlentilsandrice">Lentils, Curried, &amp;
+Rice</a></li>
+
+<li><a href="#pottedlentils">Lentils, Potted, for
+Sandwiches</a></li>
+
+<li><a href="#lightcake">Light Cakes</a></li>
+
+<li><a href="#londonpudding">London Pudding</a></li>
+
+<li><a href="#lunchcake">Lunch Cake</a></li>
+
+<li>&nbsp;</li>
+
+<li><a href="#macaronicheese">Macaroni Cheese</a></li>
+
+<li><a href="#macaronicream">Macaroni Cream</a></li>
+
+<li><a href="#macaronicustard">Macaroni Custard</a></li>
+
+<li><a href="#italianmacaroni">Macaroni, Italian</a></li>
+
+<li><a href="#macaroniomelet">Macaroni Omelet</a></li>
+
+<li><a href="#macaronipancakes">Macaroni Pancakes</a></li>
+
+<li><a href="#macaronipudding1">Macaroni Pudding (1)</a></li>
+
+<li><a href="#macaronipudding2">Macaroni Pudding (2)</a></li>
+
+<li><a href="#macaronisavoury">Macaroni Savoury</a></li>
+
+<li><a href="#macaronistew">Macaroni Stew</a></li>
+
+<li><a href="#macaroon">Macaroon</a></li>
+
+<li><a href="#macarooncream">Macaroon Cream</a></li>
+
+<li><a href="#macarooncustard">Macaroon Custard</a></li>
+
+<li><a href="#chocolatemacaroons">Macaroon, Chocolate</a></li>
+
+<li><a href="#madeiracake">Madeira Cake</a></li>
+
+<li><a href="#malvernpudding">Malvern Pudding</a></li>
+
+<li><a href="#marlboroughpie">Marlborough Pie</a></li>
+
+<li><a href="#marlboroughpudding">Marlborough Pudding</a></li>
+
+<li><a href="#orangemarmaladepudding">Marmalade (Orange)
+Pudding</a></li>
+
+<li><a href="#eggmayo">Mayonnaise Egg</a></li>
+
+<li><a href="#mayosauce">Mayonnaise Sauce</a></li>
+
+<li><a href="#melonpudding">Melon Pudding</a></li>
+
+<li><a href="#milkfrothsauce">Milk Froth Sauce</a></li>
+
+<li><a href="#milkpudding">Milk Pudding</a></li>
+
+<li><a href="#improvedmilkpuddings">Milk Puddings,
+Improved</a></li>
+
+<li><a href="#milksoup">Milk Soup</a></li>
+
+<li><a href="#milksoupforchildren">Milk Soup for Children</a></li>
+
+<li><a href="#mincemeat">Mincemeat (1)</a></li>
+
+<li><a href="#anothermincemeat">Mincemeat (2)</a></li>
+
+<li><a href="#mincemeatpancakes">Mincemeat Pancakes</a></li>
+
+<li><a href="#minestra">Minestra</a></li>
+
+<li><a href="#mintsauce">Mint Sauce</a></li>
+
+<li><a href="#mushroomcutlets">Mushroom Cutlets</a></li>
+
+<li><a href="#mushroomandeggs">Mushroom and Eggs</a></li>
+
+<li><a href="#potatoandmushroomstew">Mushroom and Potato
+Stew</a></li>
+
+<li><a href="#mushroompie">Mushroom Pie</a></li>
+
+<li><a href="#mushroomsavoury">Mushroom Savoury</a></li>
+
+<li><a href="#mushroomsouffle">Mushroom Souffl&eacute;</a></li>
+
+<li><a href="#mushroomtart">Mushroom Tart and Gravy</a></li>
+
+<li><a href="#mushroomtartlets">Mushroom Tartlets</a></li>
+
+<li><a href="#mushroomturnover">Mushroom Turnover</a></li>
+
+<li><a href="#stewedmushrooms">Mushrooms, Stewed</a></li>
+
+<li><a href="#mustardsauce">Mustard Sauce</a></li>
+
+<li>&nbsp;</li>
+
+<li><a href="#forbabies">Natural Food for Babies</a></li>
+
+<li><a href="#forinvalidsandadults">Natural Food for Invalids and
+Adults</a></li>
+
+<li><a href="#newcastlepudding">Newcastle Pudding</a></li>
+
+<li><a href="#nurserypudding">Nursery Pudding</a></li>
+
+<li>&nbsp;</li>
+
+<li><a href="#oatmealbannocks">Oatmeal Bannocks</a></li>
+
+<li><a href="#crispoatmealcakes">Oatmeal Cakes (Crisp)</a></li>
+
+<li><a href="#oatmealfingerrolls">Oatmeal Finger Rolls</a></li>
+
+<li><a href="#oatmealpancakes">Oatmeal Pancakes</a></li>
+
+<li><a href="#oatmealpiecrust">Oatmeal Pie Crust</a></li>
+
+<li><a href="#oatmealpudding">Oatmeal Pudding</a></li>
+
+<li><a href="#oatmealsoup">Oatmeal Soup</a></li>
+
+<li><a href="#olivesauce">Olive Sauce</a></li>
+
+<li><a href="#frenchbeanomelet">Omelet, French Bean</a></li>
+
+<li><a href="#frenchomeletwithcheese">Omelet (French) with
+Cheese</a></li>
+
+<li><a href="#gardenersomelet">Omelet, Gardener's</a></li>
+
+<li><a href="#herbomelet">Omelet, Herbs</a></li>
+
+<li><a href="#lentilomelet">Omelet, Lentil</a></li>
+
+<li><a href="#macaroniomelet">Omelet, Macaroni</a></li>
+
+<li><a href="#onionomelet">Omelet, Onion</a></li>
+
+<li><a href="#savouryomelet">Omelet, Savoury</a></li>
+
+<li><a href="#omeletsouffle1">Omelet Souffl&eacute; (1)</a></li>
+
+<li><a href="#omeletsouffle2">Omelet Souffl&eacute; (2)</a></li>
+
+<li><a href="#sweetomeletsouffle">Omelet Souffl&eacute;
+(Sweet)</a></li>
+
+<li><a href="#sweetomelet1">Omelet, Sweet (1)</a></li>
+
+<li><a href="#sweetomelet2">Omelet, Sweet (2)</a></li>
+
+<li><a href="#sweetomelet3">Omelet, Sweet (3)</a></li>
+
+<li><a href="#tomatoomelet1">Omelet, Tomato (1)</a></li>
+
+<li><a href="#tomatoomelet2">Omelet, Tomato (2)</a></li>
+
+<li><a href="#trappistomelet">Omelet, Trappist</a></li>
+
+<li><a href="#cheeseomelet">Omelets, Cheese</a></li>
+
+<li><a href="#riceandonionsoup">Onion and Rice Soup</a></li>
+
+<li><a href="#onionomelet">Onion Omelet</a></li>
+
+<li><a href="#tomatoandonionpie">Onion Pie &amp; Tomato</a></li>
+
+<li><a href="#onionsalad">Onion Salad</a></li>
+
+<li><a href="#onionsauce">Onion Sauce</a></li>
+
+<li><a href="#frenchonionsoup">Onion Soup (French)</a></li>
+
+<li><a href="#oniontart">Onion Tart</a></li>
+
+<li><a href="#oniontortilla">Onion Tortilla</a></li>
+
+<li><a href="#onionturnover">Onion Turnover</a></li>
+
+<li><a href="#boiledonionsauce">Onion (Boiled) Sauce</a></li>
+
+<li><a href="#friedonionsauce">Onion (Fried) Sauce</a></li>
+
+<li><a href="#braisedonions">Onions (Braised)</a></li>
+
+<li><a href="#queensappleandonionpie">Onions and Queen's Apple
+Pie</a></li>
+
+<li><a href="#riceandonions">Onions and Rice</a></li>
+
+<li><a href="#bakedspanishonions">Onions (Spanish) Baked</a></li>
+
+<li><a href="#spanishonionsandcheese">Onions (Spanish) and
+Cheese</a></li>
+
+<li><a href="#stewedspanishonions">Onions (Spanish) Stewed</a></li>
+
+<li><a href="#orangecakes">Orange Cakes</a></li>
+
+<li><a href="#appleandorangecompote">Orange &amp; Apple
+Comp&ocirc;te</a></li>
+
+<li><a href="#orangecream">Orange Cream</a></li>
+
+<li><a href="#orangecustard">Orange Custard</a></li>
+
+<li><a href="#orangeflowerpuff">Orange Flower Puff</a></li>
+
+<li><a href="#orangeflowersauce">Orange Flower Sauce</a></li>
+
+<li><a href="#orangefrothsauce">Orange Froth Sauce</a></li>
+
+<li><a href="#orangemarmaladepudding">Orange Marmalade
+Pudding</a></li>
+
+<li><a href="#orangemould">Orange Mould</a></li>
+
+<li><a href="#blancmangeorangemould1">Orange Mould Blancmange
+(1)</a></li>
+
+<li><a href="#blancmangeorangemould2">Orange Mould Blancmange
+(2)</a></li>
+
+<li><a href="#orangepudding">Orange Pudding</a></li>
+
+<li><a href="#orangesauce">Orange Sauce</a></li>
+
+<li><a href="#orangesyrup">Orange Syrup</a></li>
+
+<li><a href="#oxfordpudding">Oxford Pudding</a></li>
+
+<li>&nbsp;</li>
+
+<li><a href="#pancakepudding">Pancake Pudding</a></li>
+
+<li><a href="#pancakes">Pancakes</a></li>
+
+<li><a href="#applepancakes">Pancakes, Apple</a></li>
+
+<li><a href="#groundricepancakes">Pancakes, Ground Rice</a></li>
+
+<li><a href="#macaronipancakes">Pancakes, Macaroni</a></li>
+
+<li><a href="#mincemeatpancakes">Pancakes, Mincemeat</a></li>
+
+<li><a href="#oatmealpancakes">Pancakes, Oatmeal</a></li>
+
+<li><a href="#pancakeswithcurrants">Pancakes with Currants</a></li>
+
+<li><a href="#paradisepudding">Paradise Pudding</a></li>
+
+<li><a href="#parsleysauce">Parsley Sauce</a></li>
+
+<li><a href="#parsnipsoup">Parsnip Soup</a></li>
+
+<li><a href="#peasoup">Pea Soup</a></li>
+
+<li><a href="#stewedpearsandvanillacream">Pears (Stewed) and
+Vanilla Cream</a></li>
+
+<li><a href="#peasebrose">Pease Brose</a></li>
+
+<li><a href="#pickledwalnutsavoury">Pickled Walnut Savoury</a></li>
+
+<li><a href="#chestnutpie">Pie, Chestnut</a></li>
+
+<li><a href="#piecrusts">Piecrusts</a></li>
+
+<li><a href="#tomatopie">Pie, Tomato</a></li>
+
+<li><a href="#PIES">Pie&mdash;</a>
+
+<ul>
+<li><a href="#beanpie">Bean</a></li>
+
+<li><a href="#cauliflowerpie">Cauliflower</a></li>
+
+<li><a href="#cauliflowerandpotatopie">Cauliflower and
+Potato</a></li>
+
+<li><a href="#favouritepie">Favourite</a></li>
+
+<li><a href="#herbpie">Herb</a></li>
+
+<li><a href="#kentishpuddingpie">Kentish Pudding</a></li>
+
+<li><a href="#leekpie">Leek</a></li>
+
+<li><a href="#lentilpie">Lentil</a></li>
+
+<li><a href="#marlboroughpie">Marlborough</a></li>
+
+<li><a href="#mushroompie">Mushroom</a></li>
+
+<li><a href="#queensappleandonionpie">Onions and Queen's
+Apple</a></li>
+
+<li><a href="#potatopie">Potato</a></li>
+
+<li><a href="#cauliflowerandpotatopie">Potato and
+Cauliflower</a></li>
+
+<li><a href="#potatoandtomatopie">Potato and Tomato</a></li>
+
+<li><a href="#queensappleandonionpie">Queen's Apple and
+Onion</a></li>
+
+<li><a href="#queensonionpie">Queen's Onion</a></li>
+
+<li><a href="#queenstomatopie">Queen's Tomato</a></li>
+
+<li><a href="#savourypie">Savoury</a></li>
+
+<li><a href="#potatoandtomatopie">Tomato and Potato</a></li>
+
+<li><a href="#vegetablepie1">Vegetable (1)</a></li>
+
+<li><a href="#vegetablepie2">Vegetable (2)</a></li>
+</ul>
+</li>
+
+<li><a href="#PIES">Pies</a></li>
+
+<li><a href="#plaincake">Plain Cake</a></li>
+
+<li><a href="#plumpudding">Plum Pudding</a></li>
+
+<li><a href="#poachedeggs">Poached Eggs</a></li>
+
+<li><a href="#poorepicurespudding">Poor Epicure's Pudding</a></li>
+
+<li><a href="#poppyseedpudding">Poppy-Seed Pudding</a></li>
+
+<li><a href="#porridge">Porridge</a></li>
+
+<li><a href="#barleyporridge">Porridge, Barley</a></li>
+
+<li><a href="#oatmealporridge">Porridge, Oatmeal</a></li>
+
+<li><a href="#portugueserice">Portuguese Rice</a></li>
+
+<li><a href="#portuguesesoup">Portuguese Soup</a></li>
+
+<li><a href="#POTATO_COOKERY">Potato Cookery&mdash;</a>
+
+<ul>
+<li><a href="#potatoesaladuchesse">Potato &agrave; la
+Duchesse</a></li>
+
+<li><a href="#potatobirdsnest">Potato, Bird's Nest</a></li>
+
+<li><a href="#potatocakes">Potato Cakes</a></li>
+
+<li><a href="#potatocheese">Potato Cheese</a></li>
+
+<li><a href="#potatocheesecakes">Potato Cheesecakes</a></li>
+
+<li><a href="#potatocroquettes">Potato Croquettes</a></li>
+
+<li><a href="#potatopudding">Potato Pudding</a></li>
+
+<li><a href="#potatopuff">Potato Puff</a></li>
+
+<li><a href="#bakedpotatorolls">Potato Rolls, Baked</a></li>
+
+<li><a href="#spanishpotatorolls">Potato Rolls, Spanish</a></li>
+
+<li><a href="#potatosaladI">Potato Salad (1)</a></li>
+
+<li><a href="#potatosaladII">Potato Salad (2)</a></li>
+
+<li><a href="#mashedpotatosalad">Potato Salad, Mashed</a></li>
+
+<li><a href="#potatosausages">Potato Sausages</a></li>
+
+<li><a href="#potatosavoury">Potato Savoury</a></li>
+
+<li><a href="#potatosnow">Potato Snow</a></li>
+
+<li><a href="#potatosurprise">Potato Surprise</a></li>
+
+<li><a href="#potatowithcheese">Potato with Cheese</a></li>
+
+<li><a href="#potatoesandcarrots">Potatoes and Carrots</a></li>
+
+<li><a href="#brownedpotatoes">Potatoes, Browned</a></li>
+
+<li><a href="#curriedpotatoes">Potatoes, Curried</a></li>
+
+<li><a href="#mashedpotatoes">Potatoes, Mashed</a></li>
+
+<li><a href="#mashedpotatoesanotherway">Potatoes, Mashed (Another
+way)</a></li>
+
+<li><a href="#milkpotatoes">Potatoes (Milk)</a></li>
+
+<li><a href="#milkpotatoeswithcapers">Potatoes (Milk) with
+Capers</a></li>
+
+<li><a href="#scallopedpotatoes">Potatoes, Scalloped</a></li>
+
+<li><a href="#stuffedpotatoes1">Potatoes, Stuffed (1)</a></li>
+
+<li><a href="#stuffedpotatoes2">Potatoes, Stuffed (2)</a></li>
+
+<li><a href="#stuffedpotatoes3">Potatoes, Stuffed (3)</a></li>
+
+<li><a href="#stuffedpotatoes4">Potatoes, Stuffed (4)</a></li>
+
+<li><a href="#toastedpotatoes">Potatoes, Toasted</a></li>
+</ul>
+</li>
+
+<li><a href="#batterpotato">Potato, Batter</a></li>
+
+<li><a href="#cauliflowerandpotatopie">Potato and Cauliflower
+Pie</a></li>
+
+<li><a href="#potatoandtomatopie">Potato and Tomato Pie</a></li>
+
+<li><a href="#potatoflourcakes">Potato Flour Cakes</a></li>
+
+<li><a href="#potatopie">Potato Pie</a></li>
+
+<li><a href="#potatosaladI">Potato Salad (1)</a></li>
+
+<li><a href="#potatosaladII">Potato Salad (2)</a></li>
+
+<li><a href="#potatosouffle">Potato Souffl&eacute;</a></li>
+
+<li><a href="#potatosoup">Potato Soup</a></li>
+
+<li><a href="#potatoandmushroomstew">Potatoes and Mushroom
+Stew</a></li>
+
+<li><a href="#prunepudding">Prune Pudding</a></li>
+
+<li><a href="#prunepudding2">Prune Pudding</a></li>
+
+<li><a href="#pudding">Pudding&mdash;</a>
+
+<ul>
+<li><a href="#almondpudding1">Almond (1)</a></li>
+
+<li><a href="#almondpudding2">Almond (2)</a></li>
+
+<li><a href="#belgianpudding">Belgian</a></li>
+
+<li><a href="#birdsnestpudding">Bird's Nest</a></li>
+
+<li><a href="#breadandjampudding">Bread and Jam</a></li>
+
+<li><a href="#canadianpudding">Canadian</a></li>
+
+<li><a href="#carrotpudding">Carrot</a></li>
+
+<li><a href="#almondchocolatepudding">Chocolate Almond</a></li>
+
+<li><a href="#cocoanutpudding1">Cocoanut</a></li>
+
+<li><a href="#collegepudding">College</a></li>
+
+<li><a href="#cornpudding">Corn</a></li>
+
+<li><a href="#fruitandcustardpudding">Fruit and Custard</a></li>
+
+<li><a href="#giantsagopudding">Giant Sago</a></li>
+
+<li><a href="#goldensyruppudding1">Golden Syrup</a></li>
+
+<li><a href="#hastymealpudding1">Hasty Meal (1)</a></li>
+
+<li><a href="#hastymealpudding2">Hasty Meal (2)</a></li>
+
+<li><a href="#lentilflourpudding">Lentil Flour</a></li>
+
+<li><a href="#londonpudding">London</a></li>
+
+<li><a href="#macaronipudding1">Macaroni</a></li>
+
+<li><a href="#malvernpudding">Malvern</a></li>
+
+<li><a href="#marlboroughpudding">Marlborough</a></li>
+
+<li><a href="#melonpudding">Melon</a></li>
+
+<li><a href="#milkpudding">Milk</a></li>
+
+<li><a href="#newcastlepudding">Newcastle</a></li>
+
+<li><a href="#nurserypudding">Nursery</a></li>
+
+<li><a href="#oatmealpudding">Oatmeal</a></li>
+
+<li><a href="#orangepudding">Orange</a></li>
+
+<li><a href="#orangemarmaladepudding">Orange Marmalade</a></li>
+
+<li><a href="#oxfordpudding">Oxford</a></li>
+
+<li><a href="#pancakepudding">Pancake</a></li>
+
+<li><a href="#potatopudding">Potato</a></li>
+
+<li><a href="#prunepudding">Prune</a></li>
+
+<li><a href="#semolinapudding">Semolina</a></li>
+
+<li><a href="#simplepudding">Simple</a></li>
+
+<li><a href="#simplefruitpudding">Simple Fruit</a></li>
+
+<li><a href="#spanishpudding">Spanish</a></li>
+
+<li><a href="#stewedfruitpudding">Stewed Fruit</a></li>
+
+<li><a href="#tapiocapudding">Tapioca</a></li>
+
+<li><a href="#winifredpudding">Winifred</a></li>
+</ul>
+</li>
+
+<li>Puddings&mdash;
+
+<ul>
+<li><a href="#almondricepudding">Almond Rice</a></li>
+
+<li><a href="#applepudding">Apple</a></li>
+
+<li><a href="#applecharlotte">Apple Charlotte</a></li>
+
+<li><a href="#applepuddingnottingham">Apple (Nottingham)</a></li>
+
+<li><a href="#apricotpudding">Apricot</a></li>
+
+<li><a href="#bakedcustard">Baked Custard</a></li>
+
+<li><a href="#jambatterpudding">Baked Jam</a></li>
+
+<li><a href="#barleypuddings">Barley</a></li>
+
+<li><a href="#appleandbarleypudding">Barley (Pearl) and
+Apple</a></li>
+
+<li><a href="#batterpudding">Batter</a></li>
+
+<li><a href="#breadpuddingsteamed">Bread (Steamed)</a></li>
+
+<li><a href="#substantialbreadpuddings">Bread
+(Substantial)</a></li>
+
+<li><a href="#buckinghampudding">Buckingham</a></li>
+
+<li><a href="#bunpudding">Bun</a></li>
+
+<li><a href="#cabinetpudding1">Cabinet (1)</a></li>
+
+<li><a href="#cabinetpudding2">Cabinet (2)</a></li>
+
+<li><a href="#cabinetpudding3">Cabinet (3)</a></li>
+
+<li><a href="#chocolatepudding">Chocolate</a></li>
+
+<li><a href="#chocolatemould">Chocolate Mould</a></li>
+
+<li><a href="#steamedchocolatepudding">Chocolate (Steamed)</a></li>
+
+<li><a href="#christmaspudding1">Christmas</a></li>
+
+<li><a href="#cocoapudding">Cocoa</a></li>
+
+<li><a href="#custardpudding">Custard</a></li>
+
+<li><a href="#empresspudding">Empress</a></li>
+
+<li><a href="#evepudding">Eve</a></li>
+
+<li><a href="#featherpudding">Feather</a></li>
+
+<li><a href="#forbabies">For Babies</a></li>
+
+<li><a href="#goldensyruppudding1">Golden Syrup</a></li>
+
+<li><a href="#groundricepudding">Ground Rice</a></li>
+
+<li><a href="#kentishpuddingpie">Kentish Pie</a></li>
+
+<li><a href="#lemonpudding">Lemon</a></li>
+
+<li><a href="#improvedmilkpuddings">Milk, Improved</a></li>
+
+<li><a href="#orangemould">Orange Mould</a></li>
+
+<li><a href="#paradisepudding">Paradise</a></li>
+
+<li><a href="#plumpudding">Plum</a></li>
+
+<li><a href="#poorepicurespudding">Poor Epicure's</a></li>
+
+<li><a href="#poppyseedpudding">Poppy-Seed</a></li>
+
+<li><a href="#prunepudding">Prune</a></li>
+
+<li><a href="#ricepudding">Rice</a></li>
+
+<li><a href="#frenchricepudding">Rice (French)</a></li>
+
+<li><a href="#rolledwheatpudding">Rolled Wheat</a></li>
+
+<li><a href="#ruskpudding">Rusk</a></li>
+
+<li><a href="#simplesouffle">Simple Souffl&eacute;</a></li>
+
+<li><a href="#spongedumplings">Sponge Dumplings</a></li>
+
+<li><a href="#stuffedsweetrolls">Stuffed Sweet Rolls</a></li>
+
+<li><a href="#vanillachestnuts">Vanilla Chestnuts</a></li>
+
+<li><a href="#wholemealbananapudding">Wholemeal Banana</a></li>
+
+<li><a href="#yorkshirepudding">Yorkshire</a>, <a href=
+"#yorkshirepuddingII">II</a></li>
+</ul>
+</li>
+
+<li><a href="#potatopuff">Puffs, Potato</a></li>
+
+<li>&nbsp;</li>
+
+<li><a href="#queensappleandonionpie">Queen's Apple and Onion
+Pie</a></li>
+
+<li><a href="#queensonionpie">Queen's Onion Pie</a></li>
+
+<li><a href="#queensspongecake">Queen's Sponge Cakes</a></li>
+
+<li><a href="#queenstomatopie">Queen's Tomato Pie</a></li>
+
+<li>&nbsp;</li>
+
+<li><a href="#raspberrycream">Raspberry Cream</a></li>
+
+<li><a href="#raspberrycustard">Raspberry Custard</a></li>
+
+<li><a href="#raspberryfroth">Raspberry Froth</a></li>
+
+<li><a href="#raspberryfrothsauce">Raspberry Froth Sauce</a></li>
+
+<li><a href="#ratafiasauce">Ratafia Sauce</a></li>
+
+<li><a href="#ratafiasouffle">Ratafia Souffl&eacute;</a></li>
+
+<li><a href="#carrotsandrice">Rice and Carrots</a></li>
+
+<li><a href="#riceandgreenpeasoup">Rice and Green Pea Soup</a></li>
+
+<li><a href="#riceandlentils">Rice and Lentils</a></li>
+
+<li><a href="#curriedlentilsandrice">Rice &amp; Lentils,
+Curried</a></li>
+
+<li><a href="#riceandonions">Rice and Onions</a></li>
+
+<li><a href="#riceandonionsoup">Rice and Onion Soup</a></li>
+
+<li><a href="#riceandwheatbread">Rice and Wheat Bread</a></li>
+
+<li><a href="#ricecakes1">Rice Cakes (1)</a></li>
+
+<li><a href="#ricecakes2">Rice Cakes (2)</a></li>
+
+<li><a href="#curriedrice">Rice, Curried</a></li>
+
+<li><a href="#ricefritters">Rice Fritters</a></li>
+
+<li><a href="#howtocookrice">Rice, How to Cook</a></li>
+
+<li><a href="#groundricepancakes">Rice (Ground) Pancakes</a></li>
+
+<li><a href="#groundricepudding">Rice (Ground) Pudding</a></li>
+
+<li><a href="#italiansavouryrice">Rice (Italian) Savoury</a></li>
+
+<li><a href="#portugueserice">Rice (Portuguese)</a></li>
+
+<li><a href="#frenchricepudding">Rice Pudding (French)</a></li>
+
+<li><a href="#savouryricecroquettes">Rice Savoury
+Croquettes</a></li>
+
+<li><a href="#ricesouffle">Rice Souffl&eacute;</a></li>
+
+<li><a href="#ricesoup">Rice Soup</a></li>
+
+<li><a href="#spanishrice">Rice (Spanish)</a></li>
+
+<li><a href="#lentilrissoles">Rissoles, Lentil</a></li>
+
+<li><a href="#rockseedcakes">Rock Seed Cakes</a></li>
+
+<li><a href="#rolledwheatpudding">Rolled Wheat Pudding</a></li>
+
+<li><a href="#oatmealfingerrolls">Rolls, Oatmeal Finger</a></li>
+
+<li><a href="#stuffedsweetrolls">Rolls, Stuffed Sweet</a></li>
+
+<li><a href="#unfermentedfingerrolls">Rolls, Unfermented
+Finger</a></li>
+
+<li><a href="#rosesauce">Rose Sauce</a></li>
+
+<li><a href="#ruskpudding">Rusk Pudding</a></li>
+
+<li><a href="#russiancream">Russian Cream</a></li>
+
+<li>&nbsp;</li>
+
+<li><a href="#eggwithsaffronsauce">Saffron with Egg Sauce</a></li>
+
+<li><a href="#giantsagopudding">Sago (Giant) Pudding</a></li>
+
+<li><a href="#SALADS">Salads&mdash;</a>
+
+<ul>
+<li><a href="#artichokesalad">Artichoke</a></li>
+
+<li><a href="#cauliflowersalad">Cauliflower</a></li>
+
+<li><a href="#cheesesalad">Cheese</a></li>
+
+<li><a href="#cucumbersalad">Cucumber</a></li>
+
+<li><a href="#eggsaladwithmayo">Egg and Mayonnaise</a></li>
+
+<li><a href="#eggmayo">Egg Mayonnaise</a></li>
+
+<li><a href="#onionsalad">Onion</a></li>
+
+<li><a href="#potatosalad1">Potato (1)</a></li>
+
+<li><a href="#potatosalad2">Potato (2)</a></li>
+
+<li><a href="#potatosaladI">Potato (1)</a></li>
+
+<li><a href="#potatosaladII">Potato (2)</a></li>
+
+<li><a href="#mashedpotatosalad">Potato, Mashed</a></li>
+
+<li><a href="#spanishsalad">Spanish</a></li>
+
+<li><a href="#wintersalad">Winter</a></li>
+</ul>
+</li>
+
+<li><a href="#sallylunns">Sally Luns</a></li>
+
+<li><a href="#SANDWICHES">Sandwiches&mdash;</a>
+
+<ul>
+<li><a href="#cheesesandwiches">Cheese</a></li>
+
+<li><a href="#chocolatesandwiches">Chocolate</a></li>
+
+<li><a href="#creamcheesesandwiches">Cream Cheese</a></li>
+
+<li><a href="#currysandwiches">Curry</a></li>
+
+<li><a href="#devonshiresandwiches">Devonshire</a></li>
+
+<li><a href="#eggandtomatosandwichesII">Egg and Tomato</a></li>
+
+<li><a href="#pottedlentils">Potted Lentil</a></li>
+
+<li><a href="#eggandtomatosandwichesII">Tomato and Egg</a></li>
+
+<li><a href="#tomatoesontoast">Tomatoes on Toast</a></li>
+
+<li><a href="#victoriasandwiches">Victoria</a></li>
+</ul>
+</li>
+
+<li><a href="#SAUCES">Sauces&mdash;</a>
+
+<ul>
+<li><a href="#applesauce">Apple</a></li>
+
+<li><a href="#apricotsauce">Apricot</a></li>
+
+<li><a href="#boiledonionsauce">Boiled Onion</a></li>
+
+<li><a href="#brownsauce1">Brown (1)</a></li>
+
+<li><a href="#brownsauce2">Brown (2)</a></li>
+
+<li><a href="#browncurrysauce">Brown Curry</a></li>
+
+<li><a href="#browngravy">Brown Gravy</a></li>
+
+<li><a href="#stuffedspanishonionsandbrownsauce">Brown and Stuffed
+Spanish Onion</a></li>
+
+<li><a href="#capersauce">Caper</a></li>
+
+<li><a href="#chocolatesauce">Chocolate</a></li>
+
+<li><a href="#redandwhitecurrantsauce">Currant (Red and
+White)</a></li>
+
+<li><a href="#currysauce1">Curry (1)</a></li>
+
+<li><a href="#currysauce2">Curry (2)</a></li>
+
+<li><a href="#eggsauce">Egg</a></li>
+
+<li><a href="#eggcapersauce">Egg Caper</a></li>
+
+<li><a href="#eggwithsaffronsauce">Egg with Saffron</a></li>
+
+<li><a href="#frenchsauce">French</a></li>
+
+<li><a href="#herbsauce">Herb</a></li>
+
+<li><a href="#horseradishsauce">Horseradish</a></li>
+
+<li><a href="#eggmayo">Mayonnaise</a></li>
+
+<li><a href="#milkfrothsauce">Milk Froth</a></li>
+
+<li><a href="#mintsauce">Mint</a></li>
+
+<li><a href="#mustardsauce">Mustard</a></li>
+
+<li><a href="#olivesauce">Olive</a></li>
+
+<li><a href="#onionsauce">Onion</a></li>
+
+<li><a href="#friedonionsauce">Onions, Fried</a></li>
+
+<li><a href="#orangesauce">Orange</a></li>
+
+<li><a href="#orangeflowersauce">Orange Flower</a></li>
+
+<li><a href="#orangefrothsauce">Orange Froth</a></li>
+
+<li><a href="#parsleysauce">Parsley</a></li>
+
+<li><a href="#raspberryfrothsauce">Raspberry Froth</a></li>
+
+<li><a href="#ratafiasauce">Ratafia</a></li>
+
+<li><a href="#rosesauce">Rose</a></li>
+
+<li><a href="#savourysauce">Savoury</a></li>
+
+<li><a href="#sorrelsauce">Sorrel</a></li>
+
+<li><a href="#spicesauce">Spice</a></li>
+
+<li><a href="#tartaresauce">Tartare</a></li>
+
+<li><a href="#tomatosauce1">Tomato (1)</a></li>
+
+<li><a href="#tomatosauce2">Tomato (2)</a></li>
+
+<li><a href="#wheatmealsauce">Wheatmeal</a></li>
+
+<li><a href="#whitesauce1">White (1)</a></li>
+
+<li><a href="#whitesauce2">White (2)</a></li>
+
+<li><a href="#savourywhitesauce">White Savoury</a></li>
+
+<li><a href="#spanishonionsandwhitesauce">White, and Spanish
+Onions</a></li>
+</ul>
+</li>
+
+<li><a href="#potatosausages">Sausages, Potato</a></li>
+
+<li><a href="#SAVOURIES">Savouries&mdash;</a>
+
+<ul>
+<li><a href="#artichokesauxtomatoes">Artichokes and
+Tomatoes</a></li>
+
+<li><a href="#beanpie">Bean Pie</a></li>
+
+<li><a href="#breadandcheesesavoury">Bread and Cheese</a></li>
+
+<li><a href="#butterbeanswithparsley">Butter Beans and Parsley
+Sauce</a></li>
+
+<li><a href="#carrotsandrice">Carrots and Rice</a></li>
+
+<li><a href="#cauliflowerpie">Cauliflower Pie</a></li>
+
+<li><a href="#cauliflowerandpotatopie">Cauliflower and Potato
+Pie</a></li>
+
+<li><a href="#celeryalaparmesan">Celery &agrave; la
+Parmesan</a></li>
+
+<li><a href="#celerycroquettes">Celery Croquettes</a></li>
+
+<li><a href="#breadandcheesesavoury">Cheese and Bread</a></li>
+
+<li><a href="#chestnutpie">Chestnut Pie</a></li>
+
+<li><a href="#colcanon">Colcanon</a></li>
+
+<li><a href="#cornpudding">Corn Pudding</a></li>
+
+<li><a href="#currysavoury">Curry</a></li>
+
+<li><a href="#curryballs">Curry Balls</a></li>
+
+<li><a href="#favouritepie">Favourite Pie</a></li>
+
+<li><a href="#forcemeatballs">Forcemeat Balls</a></li>
+
+<li><a href="#savouryfritters1">Fritters, Savoury (1)</a></li>
+
+<li><a href="#savouryfritters2">Fritters, Savoury (2)</a></li>
+
+<li><a href="#haggis">Haggis</a></li>
+
+<li><a href="#hotpot">Hot-Pot</a></li>
+
+<li><a href="#curriedlentilsandrice">Lentil (Curried) and
+Rice</a></li>
+
+<li><a href="#lentilrissoles">Lentil Rissoles</a></li>
+
+<li><a href="#lentilturnovers">Lentil Turnover</a></li>
+
+<li><a href="#pottedlentils">Lentils, Potted, for
+Sandwiches</a></li>
+
+<li><a href="#minestra">Minestra</a></li>
+
+<li><a href="#mushroomsavoury">Mushroom</a></li>
+
+<li><a href="#mushroomcutlets">Mushroom Cutlets</a></li>
+
+<li><a href="#mushroomtart">Mushroom Tart and Gravy</a></li>
+
+<li><a href="#mushroomtartlets">Mushroom Tartlet</a></li>
+
+<li><a href="#mushroomturnover">Mushroom Turnover</a></li>
+
+<li><a href="#nutroast">Nutroast</a></li>
+
+<li><a href="#oatmealpiecrust">Oatmeal Piecrust</a></li>
+
+<li><a href="#oniontart">Onion Tart</a></li>
+
+<li><a href="#onionturnover">Onion Turnover</a></li>
+
+<li><a href="#potatopie">Potato Pie</a></li>
+
+<li><a href="#potatoandmushroomstew">Potato and Mushroom
+Stew</a></li>
+
+<li><a href="#potatoandtomatopie">Potato and Tomato Pie</a></li>
+
+<li><a href="#queensappleandonionpie">Queen's Apple and Onion
+Pie</a></li>
+
+<li><a href="#queensonionpie">Queen's Onion Pie</a></li>
+
+<li><a href="#queenstomatopie">Queen's Tomato Pie</a></li>
+
+<li><a href="#savourycustard">Savoury, Custard (1)</a></li>
+
+<li><a href="#savourycustardanotherway">Savoury, Custard
+(2)</a></li>
+
+<li><a href="#savourypie">Savoury Pie</a></li>
+
+<li><a href="#pickledwalnutsavoury">Savoury, Pickled
+Walnut</a></li>
+
+<li><a href="#savourytartlets">Savoury Tartlets</a></li>
+
+<li><a href="#spaghettiauxtomato">Spaghetti aux Tomato</a></li>
+
+<li><a href="#spanishonionsandcheese">Spanish Onion, and
+Cheese</a></li>
+
+<li><a href="#stewedspanishonions">Spanish Onions (Stewed)</a></li>
+
+<li><a href="#spanishonionsandwhitesauce">Spanish Onions and White
+Sauce</a></li>
+
+<li><a href="#spanishstew">Spanish Stew</a></li>
+
+<li><a href="#spinachdumplings">Spinach Dumplings</a></li>
+
+<li><a href="#stewedmushrooms">Stewed Mushrooms</a></li>
+
+<li><a href="#stuffedspanishonionsandbrownsauce">Stuffed Spanish
+Onions and Brown Sauce</a></li>
+
+<li><a href="#sweetcornfritters">Sweet Corn Fritters</a></li>
+
+<li><a href="#tomatoandonionpie">Tomato and Onion Pie</a></li>
+
+<li><a href="#tomatopie">Tomato Pie</a></li>
+
+<li><a href="#tomatoesalaparmesan">Tomato &agrave; la
+Parmesan</a></li>
+
+<li><a href="#tomatotortilla">Tomato Tortilla</a></li>
+
+<li><a href="#tomatoesaugratin">Tomatoes au Gratin</a></li>
+
+<li><a href="#vegetableballs">Vegetable Balls</a></li>
+
+<li><a href="#vegetablemould">Vegetable Mould</a></li>
+
+<li><a href="#vegetablepie1">Vegetable Pie (1)</a></li>
+
+<li><a href="#vegetablepie2">Vegetable Pie (2)</a></li>
+
+<li><a href="#vegetablestew">Vegetable Stew</a></li>
+
+<li><a href="#yorkshirepudding">Yorkshire Pudding</a></li>
+</ul>
+</li>
+
+<li><a href="#savourycreamedeggs">Savoury Creamed Eggs</a></li>
+
+<li><a href="#savourydishesmadewithbatter">Savoury Dishes made with
+Batter</a></li>
+
+<li><a href="#eggsavoury">Savoury Egg</a></li>
+
+<li><a href="#macaronisavoury">Savoury Macaroni</a></li>
+
+<li><a href="#savouryomelet">Savoury Omelet</a></li>
+
+<li><a href="#potatosavoury">Savoury Potatoes</a></li>
+
+<li><a href="#italiansavouryrice">Savoury Rice (Italian)</a></li>
+
+<li><a href="#savouryricecroquettes">Savoury Rice
+Croquettes</a></li>
+
+<li><a href="#savourysauce">Savoury Sauce</a></li>
+
+<li><a href="#savourysouffle">Savoury Souffl&eacute;</a></li>
+
+<li><a href="#savourywhitesauce">Savoury White Sauce</a></li>
+
+<li><a href="#scallopedeggs">Scalloped Eggs</a></li>
+
+<li><a href="#scotchkale">Scotch, or Curly Kale</a></li>
+
+<li><a href="#scotcheggs">Scotch Eggs</a></li>
+
+<li><a href="#seedcake1">Seed Cake (1)</a></li>
+
+<li><a href="#seedcake2">Seed Cake (2)</a></li>
+
+<li><a href="#seedcake3">Seed Cake (3)</a></li>
+
+<li><a href="#seedcake4">Seed Cake (4)</a></li>
+
+<li><a href="#seedcake5">Seed Cake (5)</a></li>
+
+<li><a href="#seedcake6">Seed Cake (6)</a></li>
+
+<li><a href="#rockseedcakes">Seed Cakes, Rock</a></li>
+
+<li><a href="#semolinablancmange">Semolina Blancmange</a></li>
+
+<li><a href="#simplefruitpudding">Simple Fruit Pudding</a></li>
+
+<li><a href="#simplepudding">Simple Pudding</a></li>
+
+<li><a href="#simplesouffle">Simple Souffl&eacute;</a></li>
+
+<li><a href="#slycakes">Sly Cakes</a></li>
+
+<li><a href="#snowballs">Snowballs</a></li>
+
+<li><a href="#sorrelsauce">Sorrel Sauce</a></li>
+
+<li><a href="#sorrelsoup1">Sorrel Soup (1)</a></li>
+
+<li><a href="#sorrelsoup2">Sorrel Soup (2)</a></li>
+
+<li><a href="#sorrelsoup3">Sorrel Soup (French) (3)</a></li>
+
+<li><a href="#applesouffle">Souffl&eacute;, Apple</a></li>
+
+<li><a href="#breadsouffle">Souffl&eacute;, Bread</a></li>
+
+<li><a href="#cheesesouffle">Souffl&eacute;, Cheese</a></li>
+
+<li><a href="#chocolatesouffle">Souffl&eacute;, Chocolate</a></li>
+
+<li><a href="#gooseberrysouffle">Souffl&eacute;,
+Gooseberry</a></li>
+
+<li><a href="#greengagesouffle">Souffl&eacute;, Greengage</a></li>
+
+<li><a href="#mushroomsouffle">Souffl&eacute;, Mushroom</a></li>
+
+<li><a href="#omeletsouffle">Souffl&eacute;, Omelet</a></li>
+
+<li><a href="#omeletsouffle1">Souffl&eacute;, Omelet (1)</a></li>
+
+<li><a href="#omeletsouffle2">Souffl&eacute;, Omelet (2)</a></li>
+
+<li><a href="#potatosouffle">Souffl&eacute;, Potatoes</a></li>
+
+<li><a href="#ratafiasouffle">Souffl&eacute;, Ratafia</a></li>
+
+<li><a href="#ricesouffle">Souffl&eacute;, Rice</a></li>
+
+<li><a href="#savourysouffle">Souffl&eacute;, Savoury</a></li>
+
+<li><a href="#simplesouffle">Souffl&eacute;, Simple</a></li>
+
+<li><a href="#sweetomeletsouffle">Souffl&eacute;, Sweet
+Omelet</a></li>
+
+<li><a href="#tomatosouffle">Souffl&eacute;, Tomato</a></li>
+
+<li><a href="#SOUPS_AND_STEWS">Soups&mdash;</a>
+
+<ul>
+<li><a href="#artichokesoup">Artichoke</a></li>
+
+<li><a href="#barleysoup">Barley</a></li>
+
+<li><a href="#breadsoup">Bread</a></li>
+
+<li><a href="#cabbagesoup">Cabbage</a></li>
+
+<li><a href="#cabbagesoupfrench">Cabbage (French)</a></li>
+
+<li><a href="#capersoup">Caper</a></li>
+
+<li><a href="#carrotsoup1">Carrot (1)</a></li>
+
+<li><a href="#carrotsoup2">Carrot (2)</a></li>
+
+<li><a href="#cauliflowersoup">Cauliflower</a></li>
+
+<li><a href="#clearsoup">Clear</a></li>
+
+<li><a href="#clearcelerysoup">Clear Celery</a></li>
+
+<li><a href="#clearsoupwithdumplings">Clear, with
+Dumplings</a></li>
+
+<li><a href="#cocoanutsoup">Cocoanut</a></li>
+
+<li><a href="#cornsoup">Corn</a></li>
+
+<li><a href="#haricotsoup">Haricot</a></li>
+
+<li><a href="#leeksoup1">Leek (1)</a></li>
+
+<li><a href="#leeksoup2">Leek (2)</a></li>
+
+<li><a href="#lentilsoup">Lentil</a></li>
+
+<li><a href="#milksoup">Milk</a></li>
+
+<li><a href="#milksoupforchildren">Milk, for Children</a></li>
+
+<li><a href="#oatmealsoup">Oatmeal</a></li>
+
+<li><a href="#riceandonionsoup">Onion and Rice</a></li>
+
+<li><a href="#frenchonionsoup">Onion (French)</a></li>
+
+<li><a href="#parsnipsoup">Parsnip</a></li>
+
+<li><a href="#peasoup">Pea</a></li>
+
+<li><a href="#portuguesesoup">Portuguese</a></li>
+
+<li><a href="#potatosoup">Potato</a></li>
+
+<li><a href="#ricesoup">Rice</a></li>
+
+<li><a href="#riceandgreenpeasoup">Rice and Green Pea</a></li>
+
+<li><a href="#sorrelsoup1">Sorrel (1)</a></li>
+
+<li><a href="#sorrelsoup2">Sorrel (2)</a></li>
+
+<li><a href="#sorrelsoup3">Sorrel (French) (3)</a></li>
+
+<li><a href="#spanishsoup">Spanish</a></li>
+
+<li><a href="#spinachsoup">Spinach</a></li>
+
+<li><a href="#springsoup">Spring</a></li>
+
+<li><a href="#standrewssoup">St. Andrew's</a></li>
+
+<li><a href="#summersoup">Summer</a></li>
+
+<li><a href="#tapiocaandtomatosoup">Tapioca and Tomato</a></li>
+
+<li><a href="#tomatosoup1">Tomato (1)</a></li>
+
+<li><a href="#tomatosoup2">Tomato (2)</a></li>
+
+<li><a href="#tapiocaandtomatosoup">Tomato and Tapioca</a></li>
+
+<li><a href="#vegetablesoup">Vegetable</a></li>
+
+<li><a href="#vegetablemarrowsoup">Vegetable Marrow</a></li>
+
+<li><a href="#whitesoup">White</a></li>
+
+<li><a href="#wholemealsoup">Wholemeal</a></li>
+</ul>
+</li>
+
+<li><a href="#spaghettiauxtomato">Spaghetti aux Tomato</a></li>
+
+<li><a href="#spanishonionsandcheese">Spanish Onion and
+Cheese</a></li>
+
+<li><a href="#spanishonionsandwhitesauce">Spanish Onions and White
+Sauce</a></li>
+
+<li><a href="#stuffedspanishonionsandbrownsauce">Spanish Onions,
+Stuffed, and Brown Sauce</a></li>
+
+<li><a href="#stewedspanishonions">Spanish Onions, Stewed</a></li>
+
+<li><a href="#spanishpudding">Spanish Pudding</a></li>
+
+<li><a href="#spanishrice">Spanish Rice</a></li>
+
+<li><a href="#spanishsalad">Spanish Salad</a></li>
+
+<li><a href="#spanishstew">Spanish Stew</a></li>
+
+<li><a href="#spicesauce">Spice Sauce</a></li>
+
+<li><a href="#spinach">Spinach</a></li>
+
+<li><a href="#spinachdumplings">Spinach Dumplings</a></li>
+
+<li><a href="#spinachsoup">Spinach Soup</a></li>
+
+<li><a href="#spinachtortilla">Spinach Tortilla</a></li>
+
+<li><a href="#queensspongecake">Sponge Cake, Queen's</a></li>
+
+<li><a href="#spongecake1">Sponge Cake (1)</a></li>
+
+<li><a href="#spongecake2">Sponge Cake (2)</a></li>
+
+<li><a href="#gingerspongecake">Sponge Cakes, Ginger</a></li>
+
+<li><a href="#rolypolyspongecake">Sponge Cake, Roly-poly</a></li>
+
+<li><a href="#spongedumplings">Sponge Dumplings</a></li>
+
+<li><a href="#spongemould">Sponge Mould</a></li>
+
+<li><a href="#springsoup">Spring Soup</a></li>
+
+<li><a href="#stewedfruitpudding">Stewed Fruit Pudding</a></li>
+
+<li><a href="#stewedmushrooms">Stewed Mushrooms</a></li>
+
+<li><a href="#stewedpearsandvanillacream">Stewed Pears and Vanilla
+Cream</a></li>
+
+<li><a href="#stewedspanishonions">Stewed Spanish Onions</a></li>
+
+<li><a href="#SOUPS_AND_STEWS">Stews&mdash;</a>
+
+<ul>
+<li><a href="#macaronistew">Macaroni</a></li>
+
+<li><a href="#potatoandmushroomstew">Mushroom &amp; Potato</a></li>
+
+<li><a href="#potatoandmushroomstew">Potato &amp; Mushroom</a></li>
+
+<li><a href="#spanishstew">Spanish</a></li>
+
+<li><a href="#vegetablestew">Vegetable</a></li>
+</ul>
+</li>
+
+<li><a href="#stirredeggs">Stirred Eggs on Toast</a></li>
+
+<li><a href="#strawberrycream">Strawberry Cream</a></li>
+
+<li><a href="#strawberrycustard">Strawberry Custard</a></li>
+
+<li><a href="#stuffedeggs">Stuffed Eggs</a></li>
+
+<li><a href="#stuffedpotatoes1">Stuffed Potatoes (1)</a></li>
+
+<li><a href="#stuffedpotatoes2">Stuffed Potatoes (2)</a></li>
+
+<li><a href="#stuffedpotatoes3">Stuffed Potatoes (3)</a></li>
+
+<li><a href="#stuffedpotatoes4">Stuffed Potatoes (4)</a></li>
+
+<li><a href="#stuffedspanishonionsandbrownsauce">Stuffed Spanish
+Onions and Brown Sauce</a></li>
+
+<li><a href="#stuffedsweetrolls">Stuffed Sweet Rolls</a></li>
+
+<li><a href="#substantialbreadpuddings">Substantial Bread
+Puddings</a></li>
+
+<li><a href="#summersalads">Summer Salads</a></li>
+
+<li><a href="#summersoup">Summer Soup</a></li>
+
+<li><a href="#sweetbatter">Sweet Batter</a></li>
+
+<li><a href="#sweetcornfritters">Sweet Corn Fritters</a></li>
+
+<li><a href="#sweetcreamedeggs">Sweet Creamed Eggs</a></li>
+
+<li><a href="#sweetomelet1">Sweet Omelet (1)</a></li>
+
+<li><a href="#sweetomelet2">Sweet Omelet (2)</a></li>
+
+<li><a href="#sweetomelet3">Sweet Omelet (3)</a></li>
+
+<li><a href="#swisscream">Swiss Cream</a></li>
+
+<li><a href="#swisseggs">Swiss Eggs</a></li>
+
+<li><a href="#orangesyrup">Syrup, Orange</a></li>
+
+<li>&nbsp;</li>
+
+<li><a href="#TARTS">Tarts&mdash;</a>
+
+<ul>
+<li><a href="#appletartopen">Apple (Open)</a></li>
+
+<li><a href="#blancmangetartlets">Blancmange Tartlets</a></li>
+
+<li><a href="#almondcheesecakes">Cheesecakes, Almond</a></li>
+
+<li><a href="#chocolatetarts">Chocolate</a></li>
+
+<li><a href="#lemontart">Lemon</a></li>
+
+<li><a href="#lemoncreamforcheesecakes">Lemon Cream</a></li>
+
+<li><a href="#oniontart">Onion</a></li>
+
+<li><a href="#treacletart">Treacle</a></li>
+</ul>
+</li>
+
+<li><a href="#mushroomtartlets">Tartlets, Mushroom</a></li>
+
+<li><a href="#savourytartlets">Tartlets, Savoury</a></li>
+
+<li><a href="#tapiocaandtomatosoup">Tapioca &amp; Tomato
+Soup</a></li>
+
+<li><a href="#tapiocaice">Tapioca Ice</a></li>
+
+<li><a href="#tapiocapudding">Tapioca Pudding</a></li>
+
+<li><a href="#tarragoneggs">Tarragon Egg</a></li>
+
+<li><a href="#tartaresauce">Tartare Sauce</a></li>
+
+<li><a href="#blackcurranttea">Tea, Black Currant</a></li>
+
+<li><a href="#brantea">Tea, Bran</a></li>
+
+<li><a href="#tipsycake">Tipsy Cake</a></li>
+
+<li><a href="#toastedpotatoes">Toasted Potatoes</a></li>
+
+<li><a href="#artichokesauxtomatoes">Tomato aux Artichokes</a></li>
+
+<li><a href="#eggandtomatosandwiches">Tomato and Egg
+Sandwiches</a></li>
+
+<li><a href="#eggandtomatosandwichesII">Tomato and Egg
+Sandwiches</a></li>
+
+<li><a href="#tomatoandonionpie">Tomato &amp; Onion Pie</a></li>
+
+<li><a href="#potatoandtomatopie">Tomato &amp; Potato Pie</a></li>
+
+<li><a href="#tapiocaandtomatosoup">Tomato and Tapioca
+Soup</a></li>
+
+<li><a href="#tomatoeggs">Tomato Eggs</a></li>
+
+<li><a href="#tomatoomelet1">Tomato Omelet (1)</a></li>
+
+<li><a href="#tomatoomelet2">Tomato Omelet (2)</a></li>
+
+<li><a href="#tomatopie">Tomato Pie</a></li>
+
+<li><a href="#tomatosauce1">Tomato Sauce (1)</a></li>
+
+<li><a href="#tomatosauce2">Tomato Sauce (2)</a></li>
+
+<li><a href="#eggandtomatosauce">Tomato Sauce and Egg</a></li>
+
+<li><a href="#tomatosouffle">Tomato Souffl&eacute;</a></li>
+
+<li><a href="#tomatosoup1">Tomato Soup (1)</a></li>
+
+<li><a href="#tomatosoup2">Tomato Soup (2)</a></li>
+
+<li><a href="#tomatotortilla">Tomato Tortilla</a></li>
+
+<li><a href="#tomatoesalaparmesan">Tomatoes &aacute; la
+Parmesan</a></li>
+
+<li><a href="#curriedriceandtomatoes">Tomatoes and Curried
+Rice</a></li>
+
+<li><a href="#tomatoesaugratin">Tomatoes au Gratin</a></li>
+
+<li><a href="#spaghettiauxtomato">Tomatoes, Spaghetti, aux</a></li>
+
+<li><a href="#tomatoesontoast">Tomatoes on Toast</a></li>
+
+<li><a href="#treacletart">Treacle Tart</a></li>
+
+<li><a href="#chocolatetrifle">Trifle, Chocolate</a></li>
+
+<li><a href="#lemontrifle">Trifle, Lemon</a></li>
+
+<li><a href="#mashedturnips">Turnips, Mashed</a></li>
+
+<li><a href="#onionturnover">Turnover, Onion</a></li>
+
+<li><a href="#lentilturnovers">Turnovers, Lentil</a></li>
+
+<li><a href="#mushroomturnover">Turnovers, Mushroom</a></li>
+
+<li>&nbsp;</li>
+
+<li><a href="#unfermentedbread">Unfermented Bread</a></li>
+
+<li><a href="#unfermentedfingerrolls">Unfermented Finger
+Rolls</a></li>
+
+<li>&nbsp;</li>
+
+<li><a href="#vegetableballs">Vegetable Balls</a></li>
+
+<li><a href="#battervegetable">Vegetable Batter</a></li>
+
+<li><a href="#vegetablemarrowsoup">Vegetable Marrow Soup</a></li>
+
+<li><a href="#vegetablemould">Vegetable Mould</a></li>
+
+<li><a href="#vegetablepie1">Vegetable Pie (1)</a></li>
+
+<li><a href="#vegetablepie2">Vegetable Pie (2)</a></li>
+
+<li><a href="#vegetablesoup">Vegetable Soup</a></li>
+
+<li><a href="#vegetablestew">Vegetable Stew</a></li>
+
+<li><a href="#VEGETABLES">Vegetables&mdash;</a>
+
+<ul>
+<li><a href="#artichokesalaparmesan">Artichokes &agrave; la
+Parmesan</a></li>
+
+<li><a href="#artichokesalasauceblanche">Artichokes &agrave; la
+Sauce Blanche</a></li>
+
+<li><a href="#boiledasparagus">Asparagus, Boiled</a></li>
+
+<li><a href="#cabbage">Cabbage</a></li>
+
+<li><a href="#carrotswithparsley">Carrots with Parsley
+Sauce</a></li>
+
+<li><a href="#cauliflowerwithwhitesauce">Cauliflower with White
+Sauce</a></li>
+
+<li><a href="#italiancelery">Celery (Italian)</a></li>
+
+<li><a href="#steamedcelerywithwhitecheesesauce">Celery, Steamed,
+with White Cheese Sauce</a></li>
+
+<li><a href="#stewedcelerywithwhitesauce">Celery, Stewed, with
+White Sauce</a></li>
+
+<li><a href="#green">Green</a></li>
+
+<li><a href="#leeks">Leeks</a></li>
+
+<li><a href="#stewedmushrooms">Mushrooms, Stewed</a></li>
+
+<li><a href="#braisedonions">Onions, Braised</a></li>
+
+<li><a href="#oniontortilla">Onion Tortilla</a></li>
+
+<li><a href="#bakedspanishonions">Onions (Spanish) baked</a></li>
+
+<li><a href="#scotchkale">Scotch, or Curly Kale</a></li>
+
+<li><a href="#spinach">Spinach</a></li>
+
+<li><a href="#mashedturnips">Turnips, Mashed</a></li>
+</ul>
+</li>
+
+<li><a href="#vanillachestnuts">Vanilla Chestnuts</a></li>
+
+<li><a href="#stewedpearsandvanillacream">Vanilla Cream and Stewed
+Pears</a></li>
+
+<li><a href="#victoriasandwiches">Victoria Sandwiches</a></li>
+
+<li>&nbsp;</li>
+
+<li><a href="#pickledwalnutsavoury">Walnuts (Pickled),
+Savoury</a></li>
+
+<li><a href="#barleywater">Water, Barley</a></li>
+
+<li><a href="#watereggs">Water Eggs</a></li>
+
+<li><a href="#oatmealwater">Water, Oatmeal</a></li>
+
+<li><a href="#wheatmealsauce">Wheatmeal Sauce</a></li>
+
+<li><a href="#whippedcreams">Whipped Cream</a></li>
+
+<li><a href="#spanishonionsandwhitesauce">White Sauce &amp; Spanish
+Onions</a></li>
+
+<li><a href="#savourywhitesauce">White Sauce, Savoury</a></li>
+
+<li><a href="#whitesauce1">White Sauce (1)</a></li>
+
+<li><a href="#whitesauce2">White Sauce (2)</a></li>
+
+<li><a href="#whitesoup">White Soup</a></li>
+
+<li><a href="#wholemealbananapudding">Wholemeal Banana
+Pudding</a></li>
+
+<li><a href="#fermentedwholemealbread">Wholemeal Bread
+(Fermented)</a></li>
+
+<li><a href="#wholemealcake">Wholemeal Cake</a></li>
+
+<li><a href="#WHOLEMEAL_COOKERY">Wholemeal Cookery</a></li>
+
+<li><a href="#wholemealgems">Wholemeal Gems</a></li>
+
+<li><a href="#wholemealrockcakes">Wholemeal Rock Cakes</a></li>
+
+<li><a href="#wholemealsoup">Wholemeal Soup</a></li>
+
+<li><a href="#WHOLESOME_COOKERY">Wholesome Cookery&mdash;</a>
+
+<ul>
+<li><a href="#breakfasts">Breakfasts</a></li>
+
+<li><a href="#dinners">Dinners</a></li>
+
+<li><a href="#drinks">Drinks</a></li>
+
+<li><a href="#eveningmeal">Evening Meals</a></li>
+
+<li><a href="#middaymeals">Midday Meals</a></li>
+
+<li><a href="#suppers">Suppers</a></li>
+</ul>
+</li>
+
+<li><a href="#winifredpudding">Winifred Pudding</a></li>
+
+<li><a href="#wintersalad">Winter Salads</a></li>
+
+<li>&nbsp;</li>
+
+<li><a href="#yorkshirepudding">Yorkshire Pudding</a></li>
+</ul>
+
+<hr style='width: 65%;'>
+<a name='INTRODUCTION'></a>
+<h2><!-- Page 9 --><a name='Page_9'></a>INTRODUCTION</h2>
+
+<br>
+
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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
+<!-- Page 10 --><a name='Page_10'></a>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<div class="monopre">
+<b>BUTCHERS' MEAT AND FISH.
+
+                    Flesh F.
+100 Parts   Albuminoids. Gristle,    Fat. Extractives, Mineral  Water.
+Contain                  Ossein, etc.       &amp;c.        Matter.</b>
+
+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
+
+
+
+
+ <b>                        Heat-producers
+100 Parts  Flesh-   Starch,      Fat.    Mineral Indigestible  Water.
+Contain    formers. Sugar, &amp;c.           Matter.   Fibre.</b>
+
+<b>GRAINS.</b>
+
+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
+
+<!-- Page 11 --><a name='Page_11'></a>
+
+<b>PULSE.</b>
+
+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
+
+
+<b>NUTS.</b>
+
+Walnuts<a href=
+'#Footnote_F_6'><sup>[F]</sup></a>     12.5      8.9        31.6     1.7     0.8           44.5
+Filberts<a name='FNanchor_F_6'></a><a href=
+'#Footnote_F_6'><sup>[F]</sup></a>     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
+
+
+<b>ROOTS AND TUBERS.</b>
+
+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
+
+
+<b>LEAVES, STEMS, STALKS, AND WHOLE PLANTS.</b>
+
+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 name='FNanchor_A_1'></a><a href=
+'#Footnote_A_1'><sup>[A]</sup></a>      0.9      2.1         --      0.5     1.1           95.1
+
+
+<b>FRUITS.</b>
+
+Apples         0.4     12.0         1.0<a name=
+'FNanchor_B_2'></a><a href=
+'#Footnote_B_2'><sup>[B]</sup></a>  0.4     3.2           83.0
+Pears          0.3     11.6         0.1<a href=
+'#Footnote_B_2'><sup>[B]</sup></a>  0.3     3.7           84.0
+Gooseberries   0.4      8.9         1.5<a name=
+'FNanchor_C_3'></a><a href=
+'#Footnote_C_3'><sup>[C]</sup></a>  0.5     2.7           86.0
+Grapes         0.7     16.1         0.8<a name=
+'FNanchor_D_4'></a><a href=
+'#Footnote_D_4'><sup>[D]</sup></a>  0.4     2.0           80.0
+Strawberr's K. 1.0      6.8         1.0<a href=
+'#Footnote_B_2'><sup>[B]</sup></a>  0.8     2.3           87.7
+Currants, K.   0.5      7.3         2.1<a href=
+'#Footnote_B_2'><sup>[B]</sup></a>  0.7     4.6           84.8
+Cherries<a name='FNanchor_E_5'></a><a href=
+'#Footnote_E_5'><sup>[E]</sup></a> K.  0.6     11.4         0.9<a
+href='#Footnote_B_2'><sup>[B]</sup></a>  0.7     6.1           80.3
+Plums<a href=
+'#Footnote_E_5'><sup>[E]</sup></a> K.     0.8     11.0         0.9<a
+ href=
+'#Footnote_B_2'><sup>[B]</sup></a>  0.7     5.4           81.2
+Peaches<a href=
+'#Footnote_E_5'><sup>[E]</sup></a>      0.5      9.8         0.7<a
+href='#Footnote_B_2'><sup>[B]</sup></a>  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<a href=
+'#Footnote_E_5'><sup>[E]</sup></a>        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
+
+
+<b>MILK AND DAIRY PRODUCE.</b>
+
+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,<a name='FNanchor_H_8'></a><a href=
+'#Footnote_H_8'><sup>[H]</sup></a>     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 href='#Footnote_A_1'><sup>[A]</sup></a><a name=
+'FNanchor_G_7'></a><a href=
+'#Footnote_G_7'><sup>[G]</sup></a> 14.0  --            11.0     1.3     --           71.7
+</div>
+
+<div class='note'>
+<p><a name='Footnote_A_1'></a><a href='#FNanchor_A_1'>[A]</a>
+Contains 0.3% oxalic acid.</p>
+</div>
+
+<div class='note'>
+<p><a name='Footnote_B_2'></a><a href='#FNanchor_B_2'>[B]</a> Malic
+acid.</p>
+</div>
+
+<div class='note'>
+<p><a name='Footnote_C_3'></a><a href='#FNanchor_C_3'>[C]</a>
+Citric acid.</p>
+</div>
+
+<div class='note'>
+<p><a name='Footnote_D_4'></a><a href='#FNanchor_D_4'>[D]</a>
+Tartaric acid.</p>
+</div>
+
+<div class='note'>
+<p><a name='Footnote_E_5'></a><a href='#FNanchor_E_5'>[E]</a>
+Without stones.</p>
+</div>
+
+<div class='note'>
+<p><a name='Footnote_F_6'></a><a href='#FNanchor_F_6'>[F]</a> Fresh
+kernels.</p>
+</div>
+
+<div class='note'>
+<p><a name='Footnote_G_7'></a><a href='#FNanchor_G_7'>[G]</a>
+Extractives, &amp;c., 2.0%.</p>
+</div>
+
+<div class='note'>
+<p><a name='Footnote_H_8'></a><a href='#FNanchor_H_8'>[H]</a> Mean
+of 13 analyses, 7 brands. Milk sugar, 13.1%; cane sugar, 41.7%.</p>
+</div>
+
+<p>The letters refer to the authorities for the
+analyses:&mdash;J.B., James Bell; W.B., A.W. Blyth; K., K&ouml;nig,
+mean of 70 analyses; C., Cameron; H., Otto Hehner; J.,
+Johnstone.</p>
+
+<p>The other analyses are nearly all taken from Professor Church's
+useful work on "Food" (published for three shillings by Chapman
+&amp; Hall), to which the inquirer is referred.</p>
+
+<hr style='width: 65%;'>
+<p><!-- Page 12 --><a name='Page_12'></a>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.</p>
+
+<hr style='width: 65%;'>
+<a name='SOUPS_AND_STEWS'></a>
+<h2><!-- Page 13 --><a name='Page_13'></a><b>SOUPS AND
+STEWS</b></h2>
+
+<br>
+
+
+<div class="recipe"><a name="artichokesoup"></a>
+<h4>ARTICHOKE SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="haricotsoup"></a>
+<h4>HARICOT SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="barleysoup"></a>
+<h4>BARLEY SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="breadsoup"></a>
+<h4>BREAD SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="cabbagesoup"></a>
+<h4>CABBAGE SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="cabbagesoupfrench"></a>
+<h4>CABBAGE SOUP (French).</h4>
+
+<p>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
+<!-- Page 14 --><a name='Page_14'></a>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.</p>
+
+<br>
+ <a name="capersoup"></a>
+<h4>CAPER SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="carrotsoup1"></a>
+<h4>CARROT SOUP (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="carrotsoup2"></a>
+<h4>CARROT SOUP (2).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="cauliflowersoup"></a>
+<h4>CAULIFLOWER SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="clearsoup"></a>
+<h4>CLEAR SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="clearsoupwithdumplings"></a>
+<h4>CLEAR SOUP (with Dumplings).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="clearcelerysoup"></a>
+<h4>CLEAR CELERY SOUP.</h4>
+
+<p>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
+<!-- Page 15 --><a name='Page_15'></a>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.</p>
+
+<br>
+ <a name="cocoanutsoup"></a>
+<h4>COCOANUT SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="cornsoup"></a>
+<h4>CORN SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="leeksoup1"></a>
+<h4>LEEK SOUP (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="leeksoup2"></a>
+<h4>LEEK SOUP (2).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="lentilsoup"></a>
+<h4>LENTIL SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="macaronistew"></a>
+<h4>MACARONI STEW.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="milksoup"></a>
+<h4>MILK SOUP.</h4>
+
+<p>2 onions, 2 turnips, 1 head of celery, 3 pints of milk, 1 pint
+of water, 2 tablespoonfuls <!-- Page 16 --><a name='Page_16'></a>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.</p>
+
+<br>
+ <a name="milksoupforchildren"></a>
+<h4>MILK SOUP (suitable for Children).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="oatmealsoup"></a>
+<h4>OATMEAL SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="frenchonionsoup"></a>
+<h4>ONION SOUP (French).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="parsnipsoup"></a>
+<h4>PARSNIP SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="peasoup"></a>
+<h4>PEA SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="peasebrose"></a>
+<h4>PEASE BROSE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="portuguesesoup"></a>
+<h4>PORTUGUESE SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="potatosoup"></a>
+<h4>POTATO SOUP.</h4>
+
+<p>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 <!-- Page 17 --><a name=
+'Page_17'></a>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.</p>
+
+<br>
+ <a name="ricesoup"></a>
+<h4>RICE SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="riceandgreenpeasoup"></a>
+<h4>RICE AND GREEN-PEA SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="riceandonionsoup"></a>
+<h4>RICE AND ONION SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="standrewssoup"></a>
+<h4>ST. ANDREW'S SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="scarletrunnersoup"></a>
+<h4>SCARLET RUNNER SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="sorrelsoup1"></a>
+<h4>SORREL SOUP (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="sorrelsoup2"></a>
+<h4>SORREL SOUP (2).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="sorrelsoup3"></a>
+<h4>SORREL SOUP (French) (3).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="spanishsoup"></a>
+<h4>SPANISH SOUP.</h4>
+
+<p>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, <!-- Page 18 --><a name='Page_18'></a>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.</p>
+
+<br>
+ <a name="spinachsoup"></a>
+<h4>SPINACH SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="springsoup"></a>
+<h4>SPRING SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="summersoup"></a>
+<h4>SUMMER SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="tapiocaandtomatosoup"></a>
+<h4>TAPIOCA AND TOMATO SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="tomatosoup1"></a>
+<h4>TOMATO SOUP (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="tomatosoup2"></a>
+<h4>TOMATO SOUP (2).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="vegetablesoup"></a>
+<h4>VEGETABLE SOUP.</h4>
+
+<p>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 <!-- Page 19 --><a name=
+'Page_19'></a>rub through a sieve and add butter and milk. It too
+thick, add more milk. Boil up and serve.</p>
+
+<br>
+ <a name="vegetablemarrowsoup"></a>
+<h4>VEGETABLE MARROW SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="whitesoup"></a>
+<h4>WHITE SOUP.</h4>
+
+<p>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.</p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='BATTERS'></a>
+<h2><!-- Page 20 --><a name='Page_20'></a><b>BATTERS</b></h2>
+
+<br>
+
+
+<p>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.</p>
+
+<br>
+
+
+<div class="recipe"><a name="battercelery"></a>
+<h4>BATTER CELERY.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="batterpotato"></a>
+<h4>BATTER POTATO.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="battervegetable"></a>
+<h4>BATTER VEGETABLE.</h4>
+
+<p>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.</p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='SAVOURIES'></a>
+<h2><!-- Page 21 --><a name='Page_21'></a><b>SAVOURIES</b></h2>
+
+<br>
+
+
+<div class="recipe"><a name="artichokesauxtomatoes"></a>
+<h4>ARTICHOKES AUX TOMATOES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="beanpie"></a>
+<h4>BEAN PIE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="breadandcheesesavoury"></a>
+<h4>BREAD AND CHEESE SAVOURY.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="butterbeanswithparsley"></a>
+<h4>BUTTER BEANS WITH PARSLEY SAUCE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="carrotsandrice"></a>
+<h4>CARROTS AND RICE.</h4>
+
+<p>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, <!-- Page 22 --><a name=
+'Page_22'></a>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.</p>
+
+<br>
+ <a name="cauliflowerandpotatopie"></a>
+<h4>CAULIFLOWER AND POTATO PIE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="cauliflowerpie"></a>
+<h4>CAULIFLOWER PIE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="celeryalaparmesan"></a>
+<h4>CELERY &Agrave; LA PARMESAN.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="celerycroquettes"></a>
+<h4>CELERY CROQUETTES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="chestnutpie"></a>
+<h4>CHESTNUT PIE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="colcanon"></a>
+<h4>COLCANON.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="cornpudding"></a>
+<h4>CORN PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="curryballs"></a>
+<h4>CURRY BALLS.</h4>
+
+<p>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
+<!-- Page 23 --><a name='Page_23'></a>raspings and fry them a nice
+brown in oil or vege-butter.</p>
+
+<br>
+ <a name="currysavoury"></a>
+<h4>CURRY SAVOURY.</h4>
+
+<p>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 if 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.</p>
+
+<br>
+ <a name="favouritepie"></a>
+<h4>FAVOURITE PIE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="forcemeatballs"></a>
+<h4>FORCEMEAT BALLS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="haggis"></a>
+<h4>HAGGIS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="herbpie"></a>
+<h4>HERB PIE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="hotpot"></a>
+<h4>HOT-POT.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="leekpie"></a>
+<h4>LEEK PIE.</h4>
+
+<p>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.</p>
+
+<!-- Page 24 --><a name='Page_24'></a><a name="lentilpie"></a>
+<h4>LENTIL PIE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="lentilrissoles"></a>
+<h4>LENTIL RISSOLES.</h4>
+
+<p>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 pure&eacute;
+(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.</p>
+
+<br>
+ <a name="lentilturnovers"></a>
+<h4>LENTIL TURNOVERS.</h4>
+
+<p>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 pure&eacute;. 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.</p>
+
+<br>
+ <a name="curriedlentilsandrice"></a>
+<h4>LENTILS (CURRIED), AND RICE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="pottedlentils"></a>
+<h4>LENTILS (POTTED), FOR SANDWICHES.</h4>
+
+<p>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 pur&eacute;e. 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.</p>
+
+<br>
+ <a name="minestra"></a>
+<h4>MINESTRA.</h4>
+
+<p>1 breakfastcupful of potatoes cut into small dice, 2
+breakfastcupfuls of flagolet beans, onions, carrots, and
+<!-- Page 25 --><a name='Page_25'></a>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.</p>
+
+<br>
+ <a name="mushroomcutlets"></a>
+<h4>MUSHROOM CUTLETS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="mushroompie"></a>
+<h4>MUSHROOM PIE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="mushroomsavoury"></a>
+<h4>MUSHROOM SAVOURY.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="mushroomtartlets"></a>
+<h4>MUSHROOM TARTLETS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="mushroomtart"></a>
+<h4>MUSHROOM TART AND GRAVY.</h4>
+
+<p>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.</p>
+
+<p>The Gravy.&mdash;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.</p>
+
+<br>
+ <a name="mushroomturnover"></a>
+<h4>MUSHROOM TURNOVERS.</h4>
+
+<p>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 <!-- Page 26 --><a name=
+'Page_26'></a>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.</p>
+
+<br>
+ <a name="oatmealpiecrust"></a>
+<h4>OATMEAL PIE-CRUST.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="oniontart"></a>
+<h4>ONION TART.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="onionturnover"></a>
+<h4>ONION TURNOVER.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="potatopie"></a>
+<h4>POTATO PIE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="potatoandtomatopie"></a>
+<h4>POTATO AND TOMATO PIE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="potatoandmushroomstew"></a>
+<h4>POTATOES AND MUSHROOM STEW.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="queensappleandonionpie"></a>
+<h4>QUEEN'S APPLE AND ONION PIE.</h4>
+
+<p>3 breakfastcupfuls of Allinson breadcrumbs, 3 eggs, 1-1/2 lbs.
+of apples, 2 lbs. <!-- Page 27 --><a name='Page_27'></a>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.</p>
+
+<br>
+ <a name="queensonionpie"></a>
+<h4>QUEEN'S ONION PIE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="queenstomatopie"></a>
+<h4>QUEEN'S TOMATO PIE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="savourycustard"></a>
+<h4>SAVOURY CUSTARD.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="savourycustardanotherway"></a>
+<h4>SAVOURY CUSTARD (Another way).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="savouryfritters1"></a>
+<h4>SAVOURY FRITTERS (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="savouryfritters2"></a>
+<h4>SAVOURY FRITTERS (2).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="pickledwalnutsavoury"></a>
+<h4>SAVOURY PICKLED WALNUT.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="savourypie"></a>
+<h4>SAVOURY PIE.</h4>
+
+<p>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
+<!-- Page 28 --><a name='Page_28'></a>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.</p>
+
+<br>
+ <a name="savourytartlets"></a>
+<h4>SAVOURY TARTLETS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="spaghettiauxtomato"></a>
+<h4>SPAGHETTI AUX TOMATOES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="stewedspanishonions"></a>
+<h4>SPANISH ONIONS (Stewed).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="spanishonionsandcheese"></a>
+<h4>SPANISH ONIONS AND CHEESE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="spanishonionsandwhitesauce"></a>
+<h4>SPANISH ONIONS AND WHITE SAUCE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="spanishstew"></a>
+<h4>SPANISH STEW.</h4>
+
+<p>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.</p>
+
+<br>
+ <!-- Page 29 --><a name='Page_29'></a><a name=
+"spinachdumplings"></a>
+<h4>SPINACH DUMPLINGS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="stewedmushrooms"></a>
+<h4>STEWED MUSHROOMS.</h4>
+
+<p>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&mdash;if big, quarter them&mdash;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.</p>
+
+<br>
+ <a name="stuffedspanishonionsandbrownsauce"></a>
+<h4>STUFFED SPANISH ONIONS WITH BROWN SAUCE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="sweetcornfritters"></a>
+<h4>SWEET CORN FRITTERS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="tomatopie"></a>
+<h4>TOMATO PIE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="tomatotortilla"></a>
+<h4>TOMATO TORTILLA.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="tomatoesalaparmesan"></a>
+<h4>TOMATOES &Agrave; LA PARMESAN.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="tomatoandonionpie"></a>
+<h4>TOMATOES AND ONION PIE.</h4>
+
+<p>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
+<!-- Page 30 --><a name='Page_30'></a>gravy, cover with wholemeal
+crust, bake 1-1/2 hours; eat with baked potatoes and bread.</p>
+
+<br>
+ <a name="tomatoesaugratin"></a>
+<h4>TOMATOES AU GRATIN.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="vegetableballs"></a>
+<h4>VEGETABLE BALLS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="vegetablemould"></a>
+<h4>VEGETABLE MOULD.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="vegetablepie1"></a>
+<h4>VEGETABLE PIE (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="vegetablepie2"></a>
+<h4>VEGETABLE PIE (2).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="vegetablestew"></a>
+<h4>VEGETABLE STEW.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="yorkshirepudding"></a>
+<h4>YORKSHIRE PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="nutroast"></a>
+<h4>NUTROAST.</h4>
+
+<p>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.</p>
+
+<br>
+</div>
+
+<hr style='width: 65%;'>
+<!-- Page 31 --><a name='Page_31'></a><a name="macaroni"></a>
+<h2>MACARONI</h2>
+
+<br>
+<p>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, &amp;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.</p>
+
+<p>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.</p>
+
+<br>
+
+
+<div class="recipe"><a name="italianmacaroni"></a>
+<h4>MACARONI (Italian).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="macaronicheese"></a>
+<h4>MACARONI CHEESE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="macaronicream"></a>
+<h4>MACARONI CREAM.</h4>
+
+<p>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, Gruy&egrave;re, 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.</p>
+
+<br>
+ <a name="macaronisavoury"></a>
+<h4>MACARONI SAVOURY.</h4>
+
+<p>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.</p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='RICE'></a>
+<h2><!-- Page 32 --><a name='Page_32'></a><b>RICE</b></h2>
+
+<br>
+
+
+<p>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.</p>
+
+<br>
+
+
+<div class="recipe"><a name="howtocookrice"></a>
+<h4>RICE, HOW TO COOK.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="curriedrice"></a>
+<h4>CURRIED RICE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="curriedriceandtomatoes"></a>
+<h4>CURRIED RICE AND TOMATOES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="portugueserice"></a>
+<h4>PORTUGUESE RICE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="riceandlentils"></a>
+<h4>RICE AND LENTILS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="riceandonions"></a>
+<h4>RICE AND ONIONS.</h4>
+
+<p>Boil whole onions in water until done quite through, remove them
+from the water, and put in it washed rice with a <!-- Page 33 --><a
+name='Page_33'></a>little pepper, salt, and butter. When done,
+serve with the onions and eat with a green vegetable.</p>
+
+<br>
+ <a name="italiansavouryrice"></a>
+<h4>SAVOURY RICE (Italian).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="savouryricecroquettes"></a>
+<h4>SAVOURY RICE CROQUETTES.</h4>
+
+<p>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&mdash;fried mushrooms chopped up, some
+olives chopped fine and mixed with hard-boiled yolks of eggs,
+&amp;c.</p>
+
+<br>
+ <a name="spanishrice"></a>
+<h4>SPANISH RICE.</h4>
+
+<p>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.</p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='OMELETS'></a>
+<h2><!-- Page 34 --><a name='Page_34'></a><b>OMELETS</b></h2>
+
+<br>
+
+
+<div class="recipe"><a name="cheeseomelet"></a>
+<h4>CHEESE OMELET.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="frenchbeanomelet"></a>
+<h4>FRENCH BEAN OMELET.</h4>
+
+<p>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 (Gruy&egrave;re 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.</p>
+
+<br>
+ <a name="frenchomeletwithcheese"></a>
+<h4>FRENCH OMELET WITH CHEESE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="gardenersomelet"></a>
+<h4>GARDENER'S OMELET.</h4>
+
+<p>1 breakfastcupful of cold boiled vegetables, minced fine (green
+peas, carrots, turnips, potatoes, &amp;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.</p>
+
+<br>
+ <a name="herbomelet"></a>
+<h4>OMELET HERB.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="lentilomelet"></a>
+<h4>OMELET LENTIL.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="macaroniomelet"></a>
+<h4>OMELET MACARONI.</h4>
+
+<p>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.</p>
+
+<!-- Page 35 --><a name='Page_35'></a><a name="onionomelet"></a>
+<h4>OMELET ONION.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="savouryomelet"></a>
+<h4>OMELET SAVOURY.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="omeletsouffle"></a>
+<h4>OMELET SOUFFL&Eacute;.</h4>
+
+<p>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
+Souffl&eacute; in a moderately hot oven from 10 to 15 minutes.
+Serve immediately.</p>
+
+<br>
+ <a name="sweetomeletsouffle"></a>
+<h4>OMELET SOUFFL&Eacute; (SWEET).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="tomatoomelet1"></a>
+<h4>OMELET TOMATO (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="tomatoomelet2"></a>
+<h4>OMELET TOMATO (2).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="trappistomelet"></a>
+<h4>OMELET TRAPPIST.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="sweetomelet1"></a>
+<h4>SWEET OMELET (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="sweetomelet2"></a>
+<h4>SWEET OMELET (2).</h4>
+
+<p>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 <!-- Page 36 --><a name='Page_36'></a>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.</p>
+
+<br>
+ <a name="sweetomelet3"></a>
+<h4>SWEET OMELET (3).</h4>
+
+<p>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.</p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='VEGETABLES'></a>
+<h2><!-- Page 37 --><a name='Page_37'></a><b>VEGETABLES</b></h2>
+
+<br>
+<a name="green"></a>
+<h4>GREEN VEGETABLES (General Remarks).</h4>
+
+<p>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
+<i>Cabbages, Savoys, Brussel sprouts, Scotch kail, turnip-tops,
+&amp;c., &amp;c.</i>, can be prepared this way.</p>
+
+<p>In the case of vegetables like <i>asparagus, cauliflower, sea
+kale, parsnips, artichokes, carrots</i> or <i>celery</i>, 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.</p>
+
+<p><i>Spinach</i> 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.
+<i>Potatoes</i> 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, <i>cabbage, sprouts, turnips, parsnips, swedes,
+Scotch kail, &amp;c.</i> 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.</p>
+
+<br>
+<div class="recipe">
+ <a name="artichokesalasauceblanche"></a>
+<h4>ARTICHOKES &Agrave; LA SAUCE BLANCHE.</h4>
+
+<p>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 <!-- Page 38 --><a
+name='Page_38'></a>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.</p>
+
+<br>
+ <a name="artichokesalaparmesan"></a>
+<h4>ARTICHOKES &Agrave; LA PARMESAN.</h4>
+
+<p>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 &agrave; la Parmesan," add the cheese to the
+sauce, and serve the same with sauce as above.</p>
+
+<br>
+ <a name="boiledasparagus"></a>
+<h4>ASPARAGUS (BOILED).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="cabbage"></a>
+<h4>CABBAGE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="carrotswithparsley"></a>
+<h4>CARROTS WITH PARSLEY SAUCE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="cauliflowerwithwhitesauce"></a>
+<h4>CAULIFLOWER WITH WHITE SAUCE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="italiancelery"></a>
+<h4>CELERY (ITALIAN).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="steamedcelerywithwhitecheesesauce"></a>
+<h4>CELERY (STEAMED) WITH WHITE CHEESE SAUCE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="stewedcelerywithwhitesauce"></a>
+<h4>CELERY (STEWED) WITH WHITE SAUCE.</h4>
+
+<p>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 <!-- Page 39 --><a
+name='Page_39'></a>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.</p>
+
+<br>
+ <a name="leeks"></a>
+<h4>LEEKS.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>MUSHROOMS (STEWED).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="oniontortilla"></a>
+<h4>ONION TORTILLA.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="braisedonions"></a>
+<h4>ONIONS (BRAISED).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="bakedspanishonions"></a>
+<h4>ONIONS (SPANISH) (BAKED).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="scotchkale"></a>
+<h4>SCOTCH OR CURLY KAIL.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="spinach"></a>
+<h4>SPINACH.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="mashedturnips"></a>
+<h4>TURNIPS (MASHED).</h4>
+
+<p>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.</p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='EGG_COOKERY'></a>
+<h2><!-- Page 40 --><a name='Page_40'></a><b>EGG COOKERY.</b></h2>
+
+<br>
+
+
+<p>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:&mdash;</p>
+
+<center>
+<pre>
+                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
+                  ======   ======
+
+</pre>
+</center>
+
+<p>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.</p>
+
+<br>
+
+
+<div class="recipe"><a name="applesouffle"></a>
+<h4>APPLE SOUFFL&Eacute;.</h4>
+
+<p>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 Souffl&eacute; tin. Bake for 20 minutes in a
+moderately hot oven, and serve at once.</p>
+
+<br>
+ <a name="cheesesouffle"></a>
+<h4>CHEESE SOUFFL&Eacute;.</h4>
+
+<p>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. <!-- Page 41 --><a name=
+'Page_41'></a>Whip the whites of the eggs to a stiff froth, mix it
+lightly with the other ingredients; turn the mixture into a
+buttered Souffl&eacute; tin, and bake the Souffl&eacute; for 15
+minutes.</p>
+
+<br>
+ <a name="chocolatesouffle"></a>
+<h4>CHOCOLATE SOUFFL&Eacute;.</h4>
+
+<p>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 Souffl&eacute; is baked
+in a cake tin, a serviette should be pinned round it before
+serving.</p>
+
+<br>
+ <a name="curriedeggs"></a>
+<h4>CURRIED EGGS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="eggandcheese"></a>
+<h4>EGG AND CHEESE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="eggandcheesefondu"></a>
+<h4>EGG AND CHEESE FONDU.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="eggandtomatosauce"></a>
+<h4>EGG AND TOMATO SAUCE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="eggandtomatosandwiches"></a>
+<h4>EGG AND TOMATO SANDWICHES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="eggsaladwithmayo"></a>
+<h4>EGG SALAD WITH MAYONNAISE.</h4>
+
+<p>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
+<!-- Page 42 --><a name='Page_42'></a>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.</p>
+
+<br>
+ <a name="eggsalmagundiwithjam"></a>
+<h4>EGG SALMAGUNDI WITH JAM.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="eggsavoury"></a>
+<h4>EGG SAVOURY.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="eggsalabonnefemme"></a>
+<h4>EGGS &Agrave; LA BONNE FEMME.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="eggsaladuchesse"></a>
+<h4>EGGS &Agrave; LA DUCHESSE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="eggsandcabbage"></a>
+<h4>EGGS AND CABBAGE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="eggsaugratin"></a>
+<h4>EGGS AU GRATIN.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="forcemeateggs"></a>
+<h4>FORCEMEAT EGGS.</h4>
+
+<p>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 <!-- Page 43 --><a name=
+'Page_43'></a>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.</p>
+
+<br>
+ <a name="frencheggs"></a>
+<h4>FRENCH EGGS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="mushroomandeggs"></a>
+<h4>MUSHROOM AND EGGS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="mushroomsouffle"></a>
+<h4>MUSHROOM SOUFFL&Eacute;.</h4>
+
+<p>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 Souffl&eacute; tin, and bake the
+Souffl&eacute; 15 minutes.</p>
+
+<br>
+ <a name="poachedeggs"></a>
+<h4>POACHED EGGS.</h4>
+
+<p>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, &amp;c., when they are served laid on the
+vegetables.</p>
+
+<br>
+ <a name="potatosouffle"></a>
+<h4>POTATO SOUFFL&Eacute;.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="ratafiasouffle"></a>
+<h4>RATAFIA SOUFFL&Eacute;.</h4>
+
+<p>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
+<!-- Page 44 --><a name='Page_44'></a>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.</p>
+
+<br>
+ <a name="ricesouffle"></a>
+<h4>RICE SOUFFL&Eacute;.</h4>
+
+<p>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 Souffl&eacute; tin, pour the mixture into it, and bake the
+Souffl&eacute; for 20 minutes in a hot oven. Sprinkle with castor
+sugar, and serve at once.</p>
+
+<br>
+ <a name="savourycreamedeggs"></a>
+<h4>SAVOURY CREAMED EGGS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="savourysouffle"></a>
+<h4>SAVOURY SOUFFL&Eacute;.</h4>
+
+<p>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 Souffl&eacute;, adding (instead of
+cheese) the parsley and onion.</p>
+
+<br>
+ <a name="scallopedeggs"></a>
+<h4>SCALLOPED EGGS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="scotcheggs"></a>
+<h4>SCOTCH EGGS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="spinachtortilla"></a>
+<h4>SPINACH TORTILLA.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="stirredeggs"></a>
+<h4>STIRRED EGGS ON TOAST.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="stuffedeggs"></a>
+<h4>STUFFED EGGS.</h4>
+
+<p>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
+<!-- Page 45 --><a name='Page_45'></a>with grated cheese, on a hot
+dish, and place the eggs on it. Serve hot.</p>
+
+<br>
+ <a name="sweetcreamedeggs"></a>
+<h4>SWEET CREAMED EGGS.</h4>
+
+<p>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&mdash;time from 8 to 10 minutes. Turn the
+eggs out on the buttered toast, and serve hot or cold.</p>
+
+<br>
+ <a name="swisseggs"></a>
+<h4>SWISS EGGS.</h4>
+
+<p>4 eggs, 3 oz. of Gruy&egrave;re 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.</p>
+
+<br>
+ <a name="tarragoneggs"></a>
+<h4>TARRAGON EGGS.</h4>
+
+<p>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 cro&ucirc;tons round.</p>
+
+<br>
+ <a name="tomatoeggs"></a>
+<h4>TOMATO EGGS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="tomatosouffle"></a>
+<h4>TOMATO SOUFFL&Eacute;.</h4>
+
+<p>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 Souffl&eacute; pan, and bake 15
+minutes.</p>
+
+<br>
+ <a name="watereggs"></a>
+<h4>WATER EGGS.</h4>
+
+<p>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.</p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='SALADS'></a>
+<h2><!-- Page 46 --><a name='Page_46'></a><b>SALADS</b></h2>
+
+<br>
+
+
+<p>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.</p>
+
+<br>
+
+
+<div class="recipe"><a name="artichokesalad"></a>
+<h4>ARTICHOKE SALAD.</h4>
+
+<p>Boil potatoes and artichokes separately, cut into slices; mix,
+add pepper, salt, oil, and vinegar; eat with Allinson wholemeal
+bread.</p>
+
+<br>
+ <a name="cauliflowersalad"></a>
+<h4>CAULIFLOWER SALAD.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="cheesesalad"></a>
+<h4>CHEESE SALAD.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="cucumbersalad"></a>
+<h4>CUCUMBER SALAD.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="onionsalad"></a>
+<h4>ONION SALAD.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="eggmayo"></a>
+<h4>EGG MAYONNAISE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="potatosalad1"></a>
+<h4>POTATO SALAD (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="potatosalad2"></a>
+<h4>POTATO SALAD (2).</h4>
+
+<p>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, <!-- Page 47 --><a name=
+'Page_47'></a>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.</p>
+
+<br>
+ <a name="spanishsalad"></a>
+<h4>SPANISH SALAD.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="summersalad"></a>
+<h4>SUMMER SALAD.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="summersalads"></a>
+<h4>SUMMER SALADS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="wintersalad"></a>
+<h4>WINTER SALAD.</h4>
+
+<p>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.</p>
+
+<p>When oranges are added to a salad the onion must be left
+out.</p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='POTATO_COOKERY'></a>
+<h2><!-- Page 48 --><a name='Page_48'></a><b>POTATO
+COOKERY</b></h2>
+
+<br>
+
+
+<div class="recipe"><a name="potatobirdsnest"></a>
+<h4>POTATO BIRD'S NEST.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="potatocakes"></a>
+<h4>POTATO CAKES</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="potatocheese"></a>
+<h4>POTATO CHEESE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="potatocheesecakes"></a>
+<h4>POTATO CHEESECAKES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="potatocroquettes"></a>
+<h4>POTATO CROQUETTES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="potatopudding"></a>
+<h4>POTATO PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="potatopuff"></a>
+<h4>POTATO PUFF.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="bakedpotatorolls"></a>
+<h4>POTATO ROLLS (BAKED).</h4>
+
+<p>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
+<!-- Page 49 --><a name='Page_49'></a>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.</p>
+
+<br>
+ <a name="spanishpotatorolls"></a>
+<h4>POTATO ROLLS (Spanish).</h4>
+
+<p>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."</p>
+
+<br>
+ <a name="potatosaladI"></a>
+<h4>POTATO SALAD (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="potatosaladII"></a>
+<h4>POTATO SALAD (2).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="mashedpotatosalad"></a>
+<h4>POTATO SALAD (MASHED).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="potatosausages"></a>
+<h4>POTATO SAUSAGES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="potatosnow"></a>
+<h4>POTATO SNOW (a Pretty Dish).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="potatosurprise"></a>
+<h4>POTATO SURPRISE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="potatowithcheese"></a>
+<h4>POTATO WITH CHEESE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="potatoesaladuchesse"></a>
+<h4>POTATOES &Agrave; LA DUCHESSE.</h4>
+
+<p>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.</p>
+
+<br>
+ <!-- Page 50 --><a name='Page_50'></a><a name=
+"brownedpotatoes"></a>
+<h4>POTATOES (BROWNED).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="potatoesandcarrots"></a>
+<h4>POTATOES AND CARROTS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="curriedpotatoes"></a>
+<h4>POTATOES (CURRIED).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="mashedpotatoes"></a>
+<h4>POTATOES (MASHED).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="mashedpotatoesanotherway"></a>
+<h4>POTATOES (MASHED)(another way).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="milkpotatoes"></a>
+<h4>POTATOES (MILK).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="milkpotatoeswithcapers"></a>
+<h4>POTATOES (MILK) WITH CAPERS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="potatosavoury"></a>
+<h4>POTATOES (SAVOURY).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="scallopedpotatoes"></a>
+<h4>POTATOES (SCALLOPED).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="stuffedpotatoes1"></a>
+<h4>POTATOES (STUFFED) (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="stuffedpotatoes2"></a>
+<h4>POTATOES (STUFFED)(2).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="stuffedpotatoes3"></a>
+<h4>POTATOES (STUFFED) (3).</h4>
+
+<p>6 large boiled potatoes, 1-1/2 ozs. of grated Gruy&egrave;re 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.</p>
+
+<br>
+ <a name="stuffedpotatoes4"></a>
+<h4>POTATOES (STUFFED) (4).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="toastedpotatoes"></a>
+<h4>POTATOES (TOASTED).</h4>
+
+<p>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.</p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='SAUCES'></a>
+<h2><!-- Page 52 --><a name='Page_52'></a><b>SAUCES</b></h2>
+
+<br>
+
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>The water in which vegetables (except cabbage or potatoes) have
+been boiled is better for making sauces than ordinary water.</p>
+
+<br>
+
+
+<div class="recipe"><a name="applesauce"></a>
+<h4>APPLE SAUCE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="apricotsauce"></a>
+<h4>APRICOT SAUCE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="boiledonionsauce"></a>
+<h4>BOILED ONION SAUCE.</h4>
+
+<p>This is made as "Wheatmeal Sauce," but plenty of boiled and
+chopped onions are mixed in it. This goes well with any plain
+vegetables.</p>
+
+<br>
+ <a name="browngravy"></a>
+<h4>BROWN GRAVY.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="brownsauce1"></a>
+<h4>BROWN SAUCE (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="brownsauce2"></a>
+<h4>BROWN SAUCE (2).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="capersauce"></a>
+<h4>CAPER SAUCE.</h4>
+
+<p>Leave out the onions, otherwise make as "Wheatmeal Sauce." Add
+capers, <!-- Page 53 --><a name='Page_53'></a>and cook 10 minutes
+after adding them. This goes very well with plain boiled macaroni,
+or macaroni batter, or macaroni with turnips, &amp;c.</p>
+
+<br>
+ <a name="chocolatesauce"></a>
+<h4>CHOCOLATE SAUCE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="redandwhitecurrantsauce"></a>
+<h4>CURRANT SAUCE (RED &amp; WHITE).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="currysauce1"></a>
+<h4>CURRY SAUCE (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="currysauce2"></a>
+<h4>CURRY SAUCE (2).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="browncurrysauce"></a>
+<h4>CURRY SAUCE (BROWN).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="eggcapersauce"></a>
+<h4>EGG CAPER SAUCE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="eggsauce"></a>
+<h4>EGG SAUCE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="eggwithsaffronsauce"></a>
+<h4>EGG SAUCE WITH SAFFRON.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="frenchsauce"></a>
+<h4>FRENCH SAUCE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="friedonionsauce"></a>
+<h4>FRIED ONION SAUCE.</h4>
+
+<p>Chop fine an onion, fry, add Allinson fine wheatmeal, and make
+into a sauce like brown gravy.</p>
+
+<br>
+ <a name="herbsauce"></a>
+<h4>HERB SAUCE.</h4>
+
+<p>Make like "Brown Gravy," and add mixed herbs a little before
+serving.</p>
+
+<br>
+ <!-- Page 54 --><a name='Page_54'></a><a name=
+"horseradishsauce"></a>
+<h4>HORSERADISH SAUCE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="mayosauce"></a>
+<h4>MAYONNAISE SAUCE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="milkfrothsauce"></a>
+<h4>MILK FROTH SAUCE.</h4>
+
+<p>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."</p>
+
+<br>
+ <a name="mintsauce"></a>
+<h4>MINT SAUCE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="mustardsauce"></a>
+<h4>MUSTARD SAUCE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="olivesauce"></a>
+<h4>OLIVE SAUCE.</h4>
+
+<p>Make a white sauce, stone and chop 8 Spanish olives, add them to
+the sauce, and let it cook a few minutes before serving.</p>
+
+<br>
+ <a name="onionsauce"></a>
+<h4>ONION SAUCE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="orangeflowersauce"></a>
+<h4>ORANGE FLOWER SAUCE</h4>
+
+<p>Make a sweet white sauce, and flavour it with 2 tablespoonfuls
+of orangeflower water.</p>
+
+<br>
+ <a name="orangefrothsauce"></a>
+<h4>ORANGE FROTH SAUCE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="orangesauce"></a>
+<h4>ORANGE SAUCE</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="parsleysauce"></a>
+<h4>PARSLEY SAUCE.</h4>
+
+<p>This is made as "Wheatmeal Sauce," but some finely chopped
+parsley is added five minutes before serving.</p>
+
+<br>
+ <a name="raspberryfrothsauce"></a>
+<h4>RASPBERRY FROTH SAUCE.</h4>
+
+<p>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.</p>
+
+<!-- Page 55 --><a name='Page_55'></a><a name="ratafiasauce"></a>
+<h4>RATAFIA SAUCE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="rosesauce"></a>
+<h4>ROSE SAUCE.</h4>
+
+<p>Make a sweet white sauce, and flavour with 2 tablespoonfuls of
+rosewater.</p>
+
+<br>
+ <a name="savourysauce"></a>
+<h4>SAVOURY SAUCE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="sorrelsauce"></a>
+<h4>SORREL SAUCE.</h4>
+
+<p>Make a white sauce, and add to it a handful of finely chopped
+sorrel; let it simmer a few minutes, and serve.</p>
+
+<br>
+ <a name="spicesauce"></a>
+<h4>SPICE SAUCE.</h4>
+
+<p>Make a sweet white sauce, and add 1/2 teaspoonful of mixed spice
+before serving.</p>
+
+<br>
+ <a name="tartaresauce"></a>
+<h4>TARTARE SAUCE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="tomatosauce1"></a>
+<h4>TOMATO SAUCE (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="tomatosauce2"></a>
+<h4>TOMATO SAUCE (2).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="wheatmealsauce"></a>
+<h4>WHEATMEAL SAUCE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="whitesauce1"></a>
+<h4>WHITE SAUCE (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="whitesauce2"></a>
+<h4>WHITE SAUCE (2).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="savourywhitesauce"></a>
+<h4>WHITE SAUCE (SAVOURY).</h4>
+
+<p>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.</p>
+
+<br>
+</div>
+
+<hr style='width: 65%;'>
+<!-- Page 56 --><a name='Page_56'></a><a name='pudding'></a>
+
+<h2>PUDDINGS</h2>
+
+<br>
+
+
+<div class="recipe"><a name="almondpudding1"></a>
+<h4>ALMOND PUDDING (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="almondpudding2"></a>
+<h4>ALMOND PUDDING (2).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="almondricepudding"></a>
+<h4>ALMOND RICE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="applecharlotte"></a>
+<h4>APPLE CHARLOTTE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="apricotpudding"></a>
+<h4>APRICOT PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="bakedcustardpudding"></a>
+<h4>BAKED CUSTARD PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="appleandbarleypudding"></a>
+<h4>BARLEY (PEARL) AND APPLE PUDDING.</h4>
+
+<p>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, <!-- Page 57 --><a name='Page_57'></a>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.</p>
+
+<br>
+ <a name="jambatterpudding"></a>
+<h4>BATTER JAM PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="batterpudding"></a>
+<h4>BATTER PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="belgianpudding"></a>
+<h4>BELGIAN PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="birdsnestpudding"></a>
+<h4>BIRD-NEST PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="breadandjampudding"></a>
+<h4>BREAD AND JAM PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="breadpuddingsteamed"></a>
+<h4>BREAD PUDDING (STEAMED).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="breadsouffle"></a>
+<h4>BREAD SOUFFL&Eacute;.</h4>
+
+<p>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 Souffl&eacute; for 1/2 an hour in a brisk oven; serve
+immediately.</p>
+
+<br>
+ <a name="buckinghampudding"></a>
+<h4>BUCKINGHAM PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="bunpudding"></a>
+<h4>BUN PUDDING.</h4>
+
+<p>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 <!-- Page 58 --><a name=
+'Page_58'></a>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.</p>
+
+<br>
+ <a name="cabinetpudding1"></a>
+<h4>CABINET PUDDING (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="cabinetpudding2"></a>
+<h4>CABINET PUDDING (2).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="cabinetpudding3"></a>
+<h4>CABINET PUDDING (3).</h4>
+
+<p>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, &amp;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.</p>
+
+<br>
+ <a name="canadianpudding"></a>
+<h4>CANADIAN PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="carrotpudding"></a>
+<h4>CARROT PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="almondchocolatepudding"></a>
+<h4>CHOCOLATE ALMOND PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="chocolatemould"></a>
+<h4>CHOCOLATE MOULD.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="chocolatepudding"></a>
+<h4>CHOCOLATE PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="steamedchocolatepudding"></a>
+<h4>CHOCOLATE PUDDING (STEAMED).</h4>
+
+<p>Three large sticks of chocolate, 1 pint of milk, 3 eggs, 7 oz.
+of Allinson fine wheatmeal, piece of vanilla 3 inches long
+<!-- Page 59 --><a name='Page_59'></a>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.</p>
+
+<br>
+ <a name="chocolatetrifle"></a>
+<h4>CHOCOLATE TRIFLE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="christmaspudding1"></a>
+<h4>CHRISTMAS PUDDING (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="christmaspudding2"></a>
+<h4>CHRISTMAS PUDDING (2).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="christmaspudding3"></a>
+<h4>CHRISTMAS PUDDING (3).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="christmaspudding4"></a>
+<h4>CHRISTMAS PUDDING (4).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="cocoapudding"></a>
+<h4>COCOA PUDDING.</h4>
+
+<p>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 <!-- Page 60 --><a name='Page_60'></a>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.</p>
+
+<br>
+ <a name="cocoanutpudding1"></a>
+<h4>COCOANUT PUDDING (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="cocoanutpudding2"></a>
+<h4>COCOANUT PUDDING (2).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="collegepudding"></a>
+<h4>COLLEGE PUDDING.</h4>
+
+<p>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, &amp;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.</p>
+
+<br>
+ <a name="custardpudding"></a>
+<h4>CUSTARD PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="custardpuddingwithouteggs"></a>
+<h4>CUSTARD PUDDING WITHOUT EGGS.</h4>
+
+<p>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,
+&amp;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.</p>
+
+<br>
+ <a name="empresspudding"></a>
+<h4>EMPRESS PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="featherpudding"></a>
+<h4>FEATHER PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="fruitandcustardpudding"></a>
+<h4>FRUIT AND CUSTARD PUDDING.</h4>
+
+<p>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
+<!-- Page 61 --><a name='Page_61'></a>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.</p>
+
+<br>
+ <a name="giantsagopudding"></a>
+<h4>GIANT SAGO PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="goldensyruppudding1"></a>
+<h4>GOLDEN SYRUP PUDDING (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="goldensyruppudding2"></a>
+<h4>GOLDEN SYRUP PUDDING (2.)</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="gooseberrysouffle"></a>
+<h4>GOOSEBERRY SOUFFL&Eacute;.</h4>
+
+<p>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
+Souffl&eacute;&sbquo; a few minutes before it is quite done, let it
+set in the oven, and serve quickly.</p>
+
+<br>
+ <a name="greengagesouffle"></a>
+<h4>GREENGAGE SOUFFL&Eacute;.</h4>
+
+<p>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
+Souffl&eacute;&sbquo; for 1/2 an hour in a brisk oven. Serve
+immediately.</p>
+
+<br>
+ <a name="groundricepudding"></a>
+<h4>GROUND RICE PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="hastymealpudding1"></a>
+<h4>HASTY MEAL PUDDING (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <!-- Page 62 --><a name='Page_62'></a><a name=
+"hastymealpudding2"></a>
+<h4>HASTY MEAL PUDDING (2).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="lemonpudding"></a>
+<h4>LEMON PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="lemontrifle"></a>
+<h4>LEMON TRIFLE.</h4>
+
+<p>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 glac&eacute; cherries.</p>
+
+<br>
+ <a name="lentilflourpudding"></a>
+<h4>LENTIL FLOUR PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="londonpudding"></a>
+<h4>LONDON PUDDING.</h4>
+
+<p>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.</p>
+
+<p>N.B.&mdash;This is a most delicious pudding.</p>
+
+<br>
+ <a name="macaronipudding1"></a>
+<h4>MACARONI PUDDING (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="macaronipudding2"></a>
+<h4>MACARONI PUDDING (2).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="malvernpudding"></a>
+<h4>MALVERN PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="marlboroughpudding"></a>
+<h4>MARLBOROUGH PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="melonpudding"></a>
+<h4>MELON PUDDING.</h4>
+
+<p>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
+<!-- Page 63 --><a name='Page_63'></a>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.</p>
+
+<br>
+ <a name="milkpudding"></a>
+<h4>MILK PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="mincemeatpancakes"></a>
+<h4>MINCEMEAT PANCAKES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="newcastlepudding"></a>
+<h4>NEWCASTLE PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="nurserypudding"></a>
+<h4>NURSERY PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="oatmealpancakes"></a>
+<h4>OATMEAL PANCAKES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="oatmealpudding"></a>
+<h4>OATMEAL PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="omeletsouffle1"></a>
+<h4>OMELET SOUFFL&Eacute; (1).</h4>
+
+<p>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 Souffl&eacute;&sbquo; in a moderate oven
+until set and lightly browned. Turn out, sift sugar over it, and
+serve immediately.</p>
+
+<br>
+ <a name="omeletsouffle2"></a>
+<h4>OMELET SOUFFL&Eacute; (2).</h4>
+
+<p>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 Souffl&eacute; dish, pour the mixture <!-- Page 64 --><a
+name='Page_64'></a>into it, and bake the Souffl&eacute; about 20
+minutes until it is a golden brown and well risen; sift sugar over
+it and serve immediately.</p>
+
+<br>
+ <a name="orangemarmaladepudding"></a>
+<h4>ORANGE MARMALADE PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="orangemould"></a>
+<h4>ORANGE MOULD.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="orangepudding"></a>
+<h4>ORANGE PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="oxfordpudding"></a>
+<h4>OXFORD PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="pancakepudding"></a>
+<h4>PANCAKE PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="pancakes"></a>
+<h4>PANCAKES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="pancakeswithcurrants"></a>
+<h4>PANCAKES WITH CURRANTS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="paradisepudding"></a>
+<h4>PARADISE PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="plumpudding"></a>
+<h4>PLUM PUDDING.</h4>
+
+<p>This is a plain pudding which can be eaten instead of Christmas
+pudding by those who are inclined to be dyspeptic
+<!-- Page 65 --><a name='Page_65'></a>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.</p>
+
+<br>
+ <a name="poorepicurespudding"></a>
+<h4>POOR EPICURE'S PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="poppyseedpudding"></a>
+<h4>POPPY-SEED PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="prunepudding"></a>
+<h4>PRUNE PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="prunepudding2"></a>
+<h4>PRUNE PUDDING</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="frenchricepudding"></a>
+<h4>RICE PUDDING (French).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="rolledwheatpudding"></a>
+<h4>ROLLED WHEAT PUDDING.</h4>
+
+<p>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
+<!-- Page 66 --><a name='Page_66'></a>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.</p>
+
+<br>
+ <a name="ruskpudding"></a>
+<h4>RUSK PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="semolinablancmange"></a>
+<h4>SEMOLINA BLANCMANGE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="semolinapudding"></a>
+<h4>SEMOLINA PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="simplepudding"></a>
+<h4>SIMPLE PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="simplefruitpudding"></a>
+<h4>SIMPLE FRUIT PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="simplesouffle"></a>
+<h4>SIMPLE SOUFFL&Eacute;.</h4>
+
+<p>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 Souffl&eacute;&sbquo; until risen and brown. Serve
+immediately.</p>
+
+<br>
+ <a name="spanishpudding"></a>
+<h4>SPANISH PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="spongedumplings"></a>
+<h4>SPONGE DUMPLINGS.</h4>
+
+<p>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 <!-- Page 67 --><a name='Page_67'></a>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.</p>
+
+<br>
+ <a name="stuffedsweetrolls"></a>
+<h4>STUFFED SWEET ROLLS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="tapiocapudding"></a>
+<h4>TAPIOCA PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="vanillachestnuts"></a>
+<h4>VANILLA CHESTNUTS (for Dessert).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="wholemealbananapudding"></a>
+<h4>WHOLEMEAL BANANA PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="winifredpudding"></a>
+<h4>WINIFRED PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="yorkshirepuddingII"></a>
+<h4>YORKSHIRE PUDDING.</h4>
+
+<p>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.</p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='PIES'></a>
+<h2><b>PIES</b></h2>
+
+<br>
+ <!-- Page 68 --><a name='Page_68'></a><a name="piecrusts"></a>
+<h4>PIE-CRUSTS.</h4>
+
+<div class="recipe">
+<p>(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.</p>
+
+<p>(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.</p>
+
+<p>(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.</p>
+
+<p>(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.</p>
+
+<p>(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, &amp;c., and bake in a quick oven.</p>
+
+<p>(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.</p>
+
+<p>(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.</p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='TARTS'></a>
+<h2><!-- Page 69 --><a name='Page_69'></a><b>TARTS</b></h2>
+
+<br>
+
+
+<p>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, &amp;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.</p>
+
+<p>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.</p>
+
+<br>
+
+
+<div class="recipe"><a name="blancmangetartlets"></a>
+<h4>BLANCMANGE TARTLETS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="almondcheesecakes"></a>
+<h4>CHEESECAKES (ALMOND).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="chocolatetarts"></a>
+<h4>CHOCOLATE TARTS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="marlboroughpie"></a>
+<h4>MARLBOROUGH PIE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="lemoncreamforcheesecakes"></a>
+<h4>LEMON CREAM (for Cheesecakes).</h4>
+
+<p>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.</p>
+
+<br>
+ <!-- Page 70 --><a name='Page_70'></a><a name="lemontart"></a>
+<h4>LEMON TART.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="treacletart"></a>
+<h4>TREACLE TART.</h4>
+
+<p>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.</p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='BLANCMANGES'></a>
+<h2><!-- Page 71 --><a name='Page_71'></a><b>BLANCMANGES</b></h2>
+
+<br>
+
+
+<div class="recipe"><a name="blancmange"></a>
+<h4>BLANCMANGE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="chocolateblancmange"></a>
+<h4>BLANCMANGE (CHOCOLATE).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="lemonblancmange"></a>
+<h4>BLANCMANGE (LEMON) (a very good Summer Pudding).</h4>
+
+<p>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&mdash;1/2 pint of milk, a little sugar,
+and essence of lemon; whisk in the yolks of the eggs. This makes an
+excellent custard.</p>
+
+<br>
+ <a name="eggblancmange"></a>
+<h4>BLANCMANGE EGGS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="blancmangeorangemould1"></a>
+<h4>ORANGE MOULD (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="blancmangeorangemould2"></a>
+<h4>ORANGE MOULD (2).</h4>
+
+<p>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.</p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='CREAMS'></a>
+<h2><!-- Page 72 --><a name='Page_72'></a><b>CREAMS</b></h2>
+
+<br>
+
+
+<div class="recipe"><a name="apricotcream"></a>
+<h4>APRICOT CREAMS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="blackberrycream"></a>
+<h4>BLACKBERRY CREAM.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="chocolatecream"></a>
+<h4>CHOCOLATE CREAM.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="frenchchocolatecream1"></a>
+<h4>CHOCOLATE CREAM (French) (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="whippedchocolatecream"></a>
+<h4>CHOCOLATE CREAM (WHIPPED).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="eggcream"></a>
+<h4>EGG CREAM.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="lemoncream"></a>
+<h4>LEMON CREAM.</h4>
+
+<p>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."</p>
+
+<br>
+ <a name="macarooncream"></a>
+<h4>MACAROON CREAM.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="orangecream"></a>
+<h4>ORANGE CREAM.</h4>
+
+<p>6 oranges, 1 lemon, 7 eggs, 4 to 6 oz. of sugar (according to
+taste), 1 dessertspoonful <!-- Page 73 --><a name='Page_73'></a>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.</p>
+
+<br>
+ <a name="raspberrycream"></a>
+<h4>RASPBERRY CREAM.</h4>
+
+<p>1 quart of raspberries, sugar to taste, 1/2 pint of cream.
+Proceed as in "Blackberry Cream."</p>
+
+<br>
+ <a name="russiancream"></a>
+<h4>RUSSIAN CREAM.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="strawberrycream"></a>
+<h4>STRAWBERRY CREAM.</h4>
+
+<p>1 quart of strawberries, sugar to taste, 1/2 pint of cream.
+Proceed as in "Blackberry Cream."</p>
+
+<br>
+ <a name="swisscream"></a>
+<h4>SWISS CREAM.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="whippedcreams"></a>
+<h4>WHIPPED CREAMS.</h4>
+
+<p>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, &amp;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.</p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='CUSTARDS'></a>
+<h2><!-- Page 74 --><a name='Page_74'></a><b>CUSTARDS</b></h2>
+
+<br>
+
+
+<div class="recipe"><a name="almondcustard"></a>
+<h4>ALMOND CUSTARD.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="bakedapplecustard"></a>
+<h4>BAKED APPLE CUSTARD.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="bakedcustard"></a>
+<h4>BAKED CUSTARD.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="caramelcustard"></a>
+<h4>CARAMEL CUSTARD.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="caramelcupcustard"></a>
+<h4>CARAMEL CUP CUSTARD (French).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="cupcustard"></a>
+<h4>CUP CUSTARD.</h4>
+
+<p>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&mdash;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 <!-- Page 75 --><a name='Page_75'></a>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.</p>
+
+<br>
+ <a name="allinsonscustard"></a>
+<h4>CUSTARD (ALLINSON).</h4>
+
+<p>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.</p>
+
+<p>When the custard has been standing over night, it should be well
+stirred before using.</p>
+
+<br>
+ <a name="kentishpuddingpie"></a>
+<h4>CUSTARD IN PASTRY OR KENTISH PUDDING PIE.</h4>
+
+<p>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, &amp;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.</p>
+
+<br>
+ <a name="frumenty"></a>
+<h4>FRUMENTY.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="gooseberrycustard"></a>
+<h4>GOOSEBERRY CUSTARD.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="gooseberryfool"></a>
+<h4>GOOSEBERRY FOOL.</h4>
+
+<p>Top and tail 1 pint of gooseberries, put into a lined saucepan
+with sugar to taste and half a small teacupful of
+<!-- Page 76 --><a name='Page_76'></a>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.</p>
+
+<p>N.B.&mdash;Apple fool is made in exactly the same way as above,
+substituting sharp apples for the gooseberries.</p>
+
+<br>
+ <a name="macaronicustard"></a>
+<h4>MACARONI CUSTARD.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="macarooncustard"></a>
+<h4>MACAROON CUSTARD.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="orangecustard"></a>
+<h4>ORANGE CUSTARD.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="raspberrycustard"></a>
+<h4>RASPBERRY CUSTARD.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="strawberrycustard"></a>
+<h4>STRAWBERRY CUSTARD.</h4>
+
+<p>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.</p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='APPLE_COOKERY'></a>
+<h2><!-- Page 77 --><a name='Page_77'></a><b>APPLE COOKERY</b></h2>
+
+<br>
+
+
+<div class="recipe"><a name="butteredapples"></a>
+<h4>APPLES (BUTTERED).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="applecake"></a>
+<h4>APPLE CAKE</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="applecharlotteII"></a>
+<h4>APPLE CHARLOTTE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="dryingapples"></a>
+<h4>APPLES (DRYING).</h4>
+
+<p>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&mdash;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 <!-- Page 78 --><a name='Page_78'></a>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.</p>
+
+<br>
+ <a name="appledumplings"></a>
+<h4>APPLE DUMPLINGS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="applefool"></a>
+<h4>APPLE FOOL.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="applefritters"></a>
+<h4>APPLE FRITTERS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="applejelly"></a>
+<h4>APPLE JELLY.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="applepancakes"></a>
+<h4>APPLE PANCAKES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="applepudding"></a>
+<h4>APPLE PUDDING.</h4>
+
+<p>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&mdash;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.</p>
+
+<br>
+ <a name="applepuddingnottingham"></a>
+<h4>APPLE PUDDING (Nottingham).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="applesago"></a>
+<h4>APPLE SAGO.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="applesauce2"></a>
+<h4>APPLE SAUCE.</h4>
+
+<p>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; <!-- Page 79 --><a name='Page_79'></a>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.</p>
+
+<br>
+ <a name="appletartopen"></a>
+<h4>APPLE TART (OPEN).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="applesrice"></a>
+<h4>APPLES (RICE)</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="evepudding"></a>
+<h4>EVE PUDDING.</h4>
+
+<p>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.</p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='BREAD_AND_CAKES'></a>
+<h2><!-- Page 80 --><a name='Page_80'></a><b>BREAD AND
+CAKES</b></h2>
+
+<br>
+
+
+<h4>THE ADVANTAGES OF WHOLEMEAL BREAD.</h4>
+
+<p>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.</p>
+
+<p>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 f&aelig;ces.</p>
+
+<p>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:&mdash;</p>
+
+<center>
+<pre>
+  Nitrogen             12
+  Carbon               72
+  Mineral Matter        4
+  Water                12
+                      ---
+                      100
+                      ===
+
+</pre>
+</center>
+
+<p>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&mdash;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.</p>
+
+<p>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
+<!-- Page 81 --><a name='Page_81'></a>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.</p>
+
+<br>
+
+
+<div class="recipe"><a name="barleybannocks"></a>
+<h4>BARLEY BANNOCKS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="bunloaf"></a>
+<h4>BUN LOAF.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="buns1"></a>
+<h4>BUNS (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="buns2"></a>
+<h4>BUNS (2).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="plainbuns"></a>
+<h4>BUNS (PLAIN).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="butterbiscuits"></a>
+<h4>BUTTER BISCUITS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="buttermilkcake"></a>
+<h4>BUTTERMILK CAKE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="buttermilkcakes"></a>
+<h4>BUTTERMILK CAKES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="chocolatebiscuits"></a>
+<h4>CHOCOLATE BISCUITS.</h4>
+
+<p>2 oz. of powdered chocolate, 2 oz. of white sugar, 2 whites of
+eggs beaten to <!-- Page 82 --><a name='Page_82'></a>a stiff froth.
+Mix all together, and drop in biscuits on white or wafer paper.
+Bake 16 minutes in a moderate oven.</p>
+
+<br>
+ <a name="chocolatecake1"></a>
+<h4>CHOCOLATE CAKE (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="chocolatecake2"></a>
+<h4>CHOCOLATE CAKE (2).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="chocolatemacaroons"></a>
+<h4>CHOCOLATE MACAROONS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="cinnamonmadeiracake"></a>
+<h4>CINNAMON MADEIRA CAKE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="cocoanutbiscuits"></a>
+<h4>COCOANUT BISCUITS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="cocoanutdrops"></a>
+<h4>COCOANUT DROPS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="cocoanutrockcakes"></a>
+<h4>COCOANUT ROCK CAKES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="cornflourcake"></a>
+<h4>CORNFLOUR CAKE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="crackers"></a>
+<h4>CRACKERS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="crispoatmealcakes"></a>
+<h4>CRISP OATMEAL CAKES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="dyspepticsbread"></a>
+<h4>DYSPEPTICS' BREAD.</h4>
+
+<p>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 <!-- Page 83 --><a name=
+'Page_83'></a>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.</p>
+
+<br>
+ <a name="doughnuts"></a>
+<h4>DOUGHNUTS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="gingerspongecake"></a>
+<h4>GINGER SPONGE CAKE (a nice Cake for Children who do not like
+Gingerbread).</h4>
+
+<p>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, &amp;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.</p>
+
+<br>
+ <a name="icing"></a>
+<h4>ICING FOR CAKES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="jumbles"></a>
+<h4>JUMBLES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="lemoncakes"></a>
+<h4>LEMON CAKES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="lightcake"></a>
+<h4>LIGHT CAKE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="lunchcake"></a>
+<h4>LUNCH CAKE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="macaroon"></a>
+<h4>MACAROON.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="madeiracake"></a>
+<h4>MADEIRA CAKE.</h4>
+
+<p>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. <!-- Page 84 --><a name='Page_84'></a>Line a cake tin
+with buttered paper, and bake the cake in a moderate oven from 1 to
+1-1/2 hours.</p>
+
+<br>
+ <a name="oatmealbannocks"></a>
+<h4>OATMEAL BANNOCKS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="oatmealfingerrolls"></a>
+<h4>OATMEAL FINGER-ROLLS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="orangecakes"></a>
+<h4>ORANGE CAKES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="plaincake"></a>
+<h4>PLAIN CAKE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="potatoflourcakes"></a>
+<h4>POTATO FLOUR CAKES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="queensspongecake"></a>
+<h4>QUEEN'S SPONGE CAKE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="ricecakes1"></a>
+<h4>RICE CAKES (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="ricecakes2"></a>
+<h4>RICE CAKES (2).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="riceandwheatbread"></a>
+<h4>RICE AND WHEAT BREAD.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="rockseedcakes"></a>
+<h4>ROCK SEED CAKES.</h4>
+
+<p>1 lb. of wholemeal, 4 oz. of sugar, 4 oz. of butter, 1 oz. of
+ground carraway <!-- Page 85 --><a name='Page_85'></a>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.</p>
+
+<br>
+ <a name="sallylunns"></a>
+<h4>SALLY LUNN.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="seedcake1"></a>
+<h4>SEED CAKE (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="seedcake2"></a>
+<h4>SEED CAKE (2).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="seedcake3"></a>
+<h4>SEED CAKE (3).</h4>
+
+<p>The same as "Madeira Cake," adding 1/2 oz. of carraway seeds,
+ground fine, as flavouring.</p>
+
+<br>
+ <a name="seedcake4"></a>
+<h4>SEED CAKE (4).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="seedcake5"></a>
+<h4>SEED CAKE (5).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="seedcake6"></a>
+<h4>SEED CAKE (6).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="slycakes"></a>
+<h4>SLY CAKES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="spongecake1"></a>
+<h4>SPONGE CAKE (1).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="spongecake2"></a>
+<h4>SPONGE CAKE (2).</h4>
+
+<p>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.</p>
+
+<br>
+ <!-- Page 86 --><a name='Page_86'></a><a name=
+"rolypolyspongecake"></a>
+<h4>SPONGE CAKE ROLY-POLY.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="unfermentedbread"></a>
+<h4>UNFERMENTED BREAD.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="unfermentedfingerrolls"></a>
+<h4>UNFERMENTED FINGER-ROLLS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="victoriasandwiches"></a>
+<h4>VICTORIA SANDWICH.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="fermentedwholemealbread"></a>
+<h4>WHOLEMEAL BREAD (FERMENTED).</h4>
+
+<p>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&deg; 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.</p>
+
+<br>
+ <a name="wholemealcake"></a>
+<h4>WHOLEMEAL CAKE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="wholemealgems"></a>
+<h4>WHOLEMEAL GEMS.</h4>
+
+<p>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.</p>
+
+<br>
+ <!-- Page 87 --><a name='Page_87'></a><a name=
+"wholemealrockcakes"></a>
+<h4>WHOLEMEAL ROCK CAKES.</h4>
+
+<p>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 dep&ocirc;ts of food specialities. It is
+much cheaper than butter, and being very rich, goes further.</p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='MISCELLANEOUS'></a>
+<h2><!-- Page 88 --><a name='Page_88'></a><b>MISCELLANEOUS</b></h2>
+
+<br>
+
+
+<div class="recipe"><a name="adishofsnow"></a>
+<h4>A DISH OF SNOW.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="caulifloweraugratin"></a>
+<h4>CAULIFLOWER AU GRATIN.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="appleandorangecompote"></a>
+<h4>COMP&Ocirc;TE OF ORANGES AND APPLES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="crustformincepies"></a>
+<h4>CRUST FOR MINCE PIES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="groundricepancakes"></a>
+<h4>GROUND RICE PANCAKES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="macaronipancakes"></a>
+<h4>MACARONI PANCAKES.</h4>
+
+<p>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 <!-- Page 89 --><a name=
+'Page_89'></a>walnut for each pancake. Sift sugar over the pancakes
+and serve them very hot with slices of lemon.</p>
+
+<br>
+ <a name="mincemeat"></a>
+<h4>MINCEMEAT.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="anothermincemeat"></a>
+<h4>MINCEMEAT (another).</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="orangeflowerpuff"></a>
+<h4>ORANGE FLOWER PUFF.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="orangesyrup"></a>
+<h4>ORANGE SYRUP.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="orangesinsyrup"></a>
+<h4>ORANGES IN SYRUP.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="raspberryfroth"></a>
+<h4>RASPBERRY FROTH.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="ricefritters"></a>
+<h4>RICE FRITTERS.</h4>
+
+<p>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&mdash;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.</p>
+
+<br>
+ <a name="snowballs"></a>
+<h4>SNOWBALLS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="spongemould"></a>
+<h4>SPONGE MOULD.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="stewedpearsandvanillacream"></a>
+<h4>STEWED PEARS AND VANILLA CREAM.</h4>
+
+<p>Get 1 tin of pears, open it, and turn the contents into an
+enamelled stewpan, <!-- Page 90 --><a name='Page_90'></a>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.</p>
+
+<br>
+ <a name="swisscreams"></a>
+<h4>SWISS CREAMS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="tapiocaice"></a>
+<h4>TAPIOCA ICE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="tipsycake"></a>
+<h4>TIPSY CAKE.</h4>
+
+<p>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.</p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='A_WEEKS_MENU'></a>
+<h2><!-- Page 91 --><a name='Page_91'></a><b>A WEEK'S MENU</b></h2>
+
+<br>
+
+
+<p>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.</p>
+
+<p>Anna P. Allinson.</p>
+
+<p>4, Spanish Place,<br>
+Manchester Square,<br>
+London, W.</p>
+
+<hr style='width: 65%;'>
+<a name='MENU_I'></a>
+<h2><i><b>MENU I.</b></i></h2>
+
+<br>
+
+
+<div class="recipe">
+<h4>TOMATO SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>VEGETABLE PIE.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>SHORT CRUST.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>GOLDEN SYRUP PUDDING.</h4>
+
+<p>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
+<!-- Page 92 --><a name='Page_92'></a>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.</p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='MENU_II'></a>
+<h2><i><b>MENU II.</b></i></h2>
+
+<br>
+
+
+<div class="recipe">
+<h4>CLEAR CELERY SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>BUTTER BEANS WITH PARSLEY SAUCE.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>GROUND RICE PUDDING.</h4>
+
+<p>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.</p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='MENU_III'></a>
+<h2><i><b>MENU III.</b></i></h2>
+
+<br>
+
+
+<div class="recipe">
+<h4>CARROT SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>CURRIED RICE AND TOMATOES.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>APPLE CHARLOTTE.</h4>
+
+<p>2 lbs. of cooking apples, 1 teacupful of mixed currants and
+sultanas, 1 <!-- Page 93 --><a name='Page_93'></a>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.</p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='MENU_IV'></a>
+<h2><i><b>MENU IV.</b></i></h2>
+
+<br>
+
+
+<div class="recipe">
+<h4>RICE SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>HOT-POT.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>CABINET PUDDING.</h4>
+
+<p>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&mdash;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.</p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='MENU_V'></a>
+<h2><i><b>MENU V.</b></i></h2>
+
+<br>
+
+
+<div class="recipe">
+<h4>LEEK SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>MUSHROOM SAVOURY.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>CHOCOLATE MOULD.</h4>
+
+<p>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,
+<!-- Page 94 --><a name='Page_94'></a>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.</p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='MENU_VI'></a>
+<h2><i><b>MENU VI.</b></i></h2>
+
+<br>
+
+
+<div class="recipe">
+<h4>ARTICHOKE SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>YORKSHIRE PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>BAKED CARAMEL CUSTARD.</h4>
+
+<p>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.</p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='MENU_VII'></a>
+<h2><i><b>MENU VII.</b></i></h2>
+
+<br>
+
+
+<div class="recipe">
+<h4>POTATO SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>BREAD AND CHEESE SAVOURY.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>ORANGE MOULD.</h4>
+
+<p>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.</p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='analysis'></a><!-- Page 95 --><a name='Page_95'></a>
+<h3>A WEEK'S MENU</h3>
+
+<h3>Nutritive Value and Chemical Composition of Various Fruits,
+Nuts, Grains, and Vegetables.</h3>
+
+<h3>(Analysis of the <i>edible portion</i>.)</h3>
+
+<h5>PROFESSOR ATWATER'S ANALYSIS.</h5>
+
+<pre>
+<b>                           Proteid      Calories
+                            per cent.    in one lb.</b>
+<b>FRUIT--FRESH.</b>
+
+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
+
+
+<b>FRUIT--DRIED.</b>
+
+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
+
+
+<b>GREEN VEGETABLES</b>
+
+Artichoke                     2.6           365
+Asparagus                     2.1           220
+Beetroot                      1.6           215
+Cabbage                       1.6           145
+  "  (Curly)                  4.1           215
+  "  (Sprouts)                4.7           215
+<!-- Page 96 --><a name=
+'Page_96'></a>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
+
+
+<b>NUTS--SHELLED.</b>
+
+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
+
+
+<b>GRAIN FOODS, ETC.</b>
+
+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
+<!-- Page 97 --><a name=
+'Page_97'></a>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
+
+
+<b>CAKES.</b>
+
+Cake, Fruit                   5.9          1760
+ " Gingerbread                5.8          1670
+ " Sponge                     6.3          1795
+
+
+<b>BISCUITS.</b>
+
+All kinds, average           10.0          1800
+Water                        11.7          1835
+
+
+<b>BREAD.</b>
+
+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
+
+
+<b>VARIOUS.</b>
+
+Chocolate                    12.9          2860
+Cocoa                        21.6          2320
+Candy                         ---          1785
+Honey                         ---          1520
+Molasses (cane)               2.4          1290
+</pre>
+
+<hr style='width: 65%;'>
+<a name='INVALID_COOKERY'></a>
+<h2><!-- Page 98 --><a name='Page_98'></a>INVALID COOKERY</h2>
+
+<br>
+ <a name="barley"></a>
+<h4>BARLEY.</h4>
+
+<p>The plants <i>Hordeum Distichon</i> and <i>Hordeum Vulgare</i>
+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:&mdash;</p>
+
+<center>
+<div class="monopre">
+  Flesh formers                        7.5
+  Heat and force formers (carbon)<a name='FNanchor_A_9'></a><a
+href='#Footnote_A_9'><sup>[A]</sup></a>   76.0
+  Mineral matters                      2.0
+  Water                               14.5
+                                     -----
+                                     100.0
+                                     =====
+
+</div>
+
+<div class='note'><a name='Footnote_A_9'></a><a href=
+'#FNanchor_A_9'>[A]</a> There is 2.5 per cent. of fat in barley,
+and 7 per cent. of sugar.</div>
+</center>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<br>
+
+
+<div class="recipe"><a name="barleyforbabies"></a>
+<h4>BARLEY FOR BABIES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="barleygruel"></a>
+<h4>BARLEY GRUEL.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="barleyforinvalidsandadults"></a>
+<h4>BARLEY FOR INVALIDS AND ADULTS.</h4>
+
+<p>Use 3 teaspoonfuls of Allinson's barley to 1/2 pint of milk and
+water, and prepare as "Barley for Babies."</p>
+
+<br>
+ <!-- Page 99 --><a name='Page_99'></a><a name="barleyjelly"></a>
+<h4>BARLEY JELLY.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="barleyporridge"></a>
+<h4>BARLEY PORRIDGE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="barleypuddings"></a>
+<h4>BARLEY PUDDINGS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="barleywater"></a>
+<h4>BARLEY WATER.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="blackcurranttea"></a>
+<h4>BLACK CURRANT TEA.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="brantea"></a>
+<h4>BRAN TEA.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="brunak"></a>
+<h4>BRUNAK.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="cocoa"></a>
+<h4>COCOA.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="lemonwater"></a>
+<h4>LEMON WATER.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="oatmealporridge"></a>
+<h4>OATMEAL PORRIDGE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="oatmealwater"></a>
+<h4>OATMEAL WATER.</h4>
+
+<p>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&mdash;half oatmeal water and half milk is a
+good mixture. Nothing better <!-- Page 100 --><a name=
+'Page_100'></a>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.</p>
+
+<br>
+ <a name="ricepudding"></a>
+<h4>RICE PUDDING.</h4>
+
+<p>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.</p>
+
+<p>Sago, tapioca, semolina, and hominy puddings are made after the
+manner of rice pudding.</p>
+</div>
+
+<hr style='width: 65%;'>
+<h2><!-- Page 101 --><a name='Page_101'></a><a name=
+"drallinsonsnaturalfood"></a><b>DR. ALLINSON'S NATURAL
+FOOD</b></h2>
+
+<br>
+
+
+<div class="recipe"><a name="forbabies"></a>
+<h4>FOR BABIES.</h4>
+
+<center>(<i>To Prepare the Food</i>.)</center>
+
+<p>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.</p>
+
+<br>
+ <a name="forinvalidsandadults"></a>
+<h4>FOR INVALIDS AND ADULTS.</h4>
+
+<p>Use 3 teaspoonfuls of the food to 1/2 a pint of milk and water,
+and prepare as above.</p>
+
+<br>
+ <a name="drallinsonsblancmange"></a>
+<h4>BLANCMANGE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="drallinsonsgruel"></a>
+<h4>GRUEL.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="improvedmilkpuddings"></a>
+<h4>IMPROVED MILK PUDDINGS.</h4>
+
+<p>Mix 1 tablespoonful of the food with 1 of rice, sago, tapioca,
+or hominy, and make as above.</p>
+
+<p>N.B.&mdash;The food nicely thickens soups, gravies, &amp;c.</p>
+
+<br>
+ <a name="porridge"></a>
+<h4>PORRIDGE.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="drallinsonspuddings"></a>
+<h4>PUDDINGS.</h4>
+
+<p>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.</p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='WHOLESOME_COOKERY'></a>
+<h2><!-- Page 102 --><a name='Page_102'></a><b>WHOLESOME
+COOKERY</b></h2>
+
+<br>
+
+
+<h4>I.</h4>
+
+<a name="breakfasts"></a>
+<h4>BREAKFASTS.</h4>
+
+<br>
+
+
+<p>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:&mdash;</p>
+
+<p>No. I.&mdash;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.</p>
+
+<p>No. II.&mdash;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.</p>
+
+<p>No. III.&mdash;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.</p>
+
+<p>Labourers, artisans, and those engaged <!-- Page 103 --><a name=
+'Page_103'></a>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.</p>
+
+<p>N.B.&mdash;Women require about a quarter less food than men do,
+and must arrange the quantity accordingly.</p>
+
+<hr style='width: 65%;'>
+<a name='II'></a>
+<h2><b>II.</b></h2>
+
+<a name="middaymeals"></a>
+<h4>MIDDAY MEALS.</h4>
+
+<br>
+
+
+<p>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.</p>
+
+<p>LUNCH.&mdash;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.</p>
+
+<p>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.</p>
+
+<hr style='width: 65%;'>
+<a name='III'></a>
+<h2><b>III.</b></h2>
+
+<a name="dinners"></a>
+<h4>DINNERS.</h4>
+
+<br>
+
+
+<p>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.</p>
+
+<p>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 <!-- Page 104 --><a
+name='Page_104'></a>meal, such as soups, omelettes, savouries,
+pies, batters, and sweet courses.</p>
+
+<p>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, &amp;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.</p>
+
+<p>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.</p>
+
+<hr style='width: 65%;'>
+<a name='IV'></a>
+<h2><b>IV.</b></h2>
+
+<a name="eveningmeal"></a>
+<h4>EVENING MEAL.</h4>
+
+<br>
+
+
+<p>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 <!-- Page 105 --><a name='Page_105'></a>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.</p>
+
+<hr style='width: 65%;'>
+<a name='V'></a>
+<h2><b>V.</b></h2>
+
+<a name="suppers"></a>
+<h4>SUPPERS.</h4>
+
+<br>
+
+
+<p>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.</p>
+
+<hr style='width: 65%;'>
+<a name='VI'></a>
+<h2><b>VI.</b></h2>
+
+<a name="drinks"></a>
+<h4>DRINKS.</h4>
+
+<br>
+
+
+<p>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.</p>
+
+<p>BRUNAK.&mdash;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.</p>
+
+<p>COCOA.&mdash;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.</p>
+
+<p>BRAN TEA.&mdash;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.</p>
+
+<p>CHOCOLATE.&mdash;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.</p>
+
+<hr style='width: 65%;'>
+<a name='WHOLEMEAL_COOKERY'></a>
+<h2><!-- Page 106 --><a name='Page_106'></a><b>WHOLEMEAL
+COOKERY</b></h2>
+
+<br>
+
+
+<p>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, &amp;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.</p>
+
+<p>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.</p>
+
+<p>All kinds of pastry, pie-crusts, under crusts, &amp;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.</p>
+
+<br>
+
+
+<div class="recipe"><a name="savourydishesmadewithbatter"></a>
+<h4>SAVOURY DISHES MADE WITH BATTER.</h4>
+
+<p>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, &amp;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.</p>
+
+<br>
+ <a name="stewedfruitpudding"></a>
+<h4>STEWED FRUIT PUDDING.</h4>
+
+<p>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 <!-- Page 107 --><a name='Page_107'></a>out when
+cold on to a flat dish, pour over it a white sauce, and serve.</p>
+
+<br>
+ <a name="substantialbreadpuddings"></a>
+<h4>SUBSTANTIAL BREAD PUDDINGS.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="sweetbatter"></a>
+<h4>SWEET BATTER.</h4>
+
+<p>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, &amp;c.,
+can all be made of wholemeal flour.</p>
+
+<br>
+ <a name="wholemealsoup"></a>
+<h4>WHOLEMEAL SOUP.</h4>
+
+<p>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.</p>
+</div>
+
+<hr style='width: 65%;'>
+<a name="amonthsmenu"></a>
+<h2><i><b>A MONTH'S MENUS FOR ONE PERSON</b></i>.</h2>
+
+<br>
+
+
+<div class="recipe">
+<h3>No. 1.</h3>
+
+<h4>CAULIFLOWER SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>WHOLEMEAL BATTER.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>BLANCMANGE.</h4>
+
+<p>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.</p>
+
+<br>
+<br>
+<br>
+<h3>No. 2.</h3>
+
+<h4>ARTICHOKE SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>FLAGOLETS.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>WHEATMEAL PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+<br>
+<br>
+
+
+<h3>No. 3.</h3>
+
+<br>
+
+
+<h4>CARROT SOUP.</h4>
+
+<p>1 carrot, 1 potato, and 1 small onion cut up small, 1 pint of
+water, a little <!-- Page 108 --><a name='Page_108'></a>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.</p>
+
+<br>
+
+
+<h4>LENTIL CAKES.</h4>
+
+<p>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 pur&eacute;e. 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.</p>
+
+<br>
+
+
+<h4>TAPIOCA PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+<br>
+<br>
+
+
+<h3>No. 4.</h3>
+
+<br>
+
+
+<h4>CLEAR SOUP (Julienne).</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>HAGGIS.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>GROUND RICE PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+<br>
+<br>
+
+
+<h3>No. 5.</h3>
+
+<br>
+
+
+<h4>CLEAR TOMATO SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>MACARONI WITH CHEESE.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>WHEATMEAL BATTER.</h4>
+
+<p>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.</p>
+
+<br>
+<br>
+<br>
+
+
+<h3>No. 6.</h3>
+
+<br>
+
+
+<h4>LENTIL SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>RICE AND TOMATOES.</h4>
+
+<p>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.</p>
+
+<!-- Page 109 --><a name='Page_109'></a>
+<h4>WHEATMEAL AND SAGO PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+<br>
+<br>
+
+
+<h3>No. 7.</h3>
+
+<br>
+
+
+<h4>POTATO SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>CAULIFLOWER AU GRATIN.</h4>
+
+<p>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.")</p>
+
+<br>
+
+
+<h4>APPLE PIE.</h4>
+
+<p>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.</p>
+
+<br>
+<br>
+<br>
+
+
+<h3>No. 8.</h3>
+
+<br>
+
+
+<h4>POTATO SOUP (2).</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>SWEET CORN TART.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>RICE PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+<br>
+<br>
+<h3>No. 9.</h3>
+
+<br>
+
+
+<h4>RICE CHEESE SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>VEGETABLE PIE.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>STEWED PRUNES AND GRATED COCOANUT.</h4>
+
+<p>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.</p>
+
+<br>
+<br>
+<br>
+ <!-- Page 110 --><a name='Page_110'></a>
+<h3>No. 10.</h3>
+
+<br>
+
+
+<h4>ASPARAGUS SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>MACARONI WITH CAPER SAUCE.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>PRUNE BATTER.</h4>
+
+<p>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.</p>
+
+<br>
+<br>
+<br>
+
+
+<h3>No. 11.</h3>
+
+<br>
+
+
+<h4>TOMATO SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>BREAD STEAK.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>SEMOLINA PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+<br>
+<br>
+
+
+<h3>No. 12.</h3>
+
+<br>
+
+
+<h4>BREAD SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>RICE AND MUSHROOMS.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>BREAD PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+<br>
+<br>
+
+
+<h3>No. 13.</h3>
+
+<br>
+
+
+<h4>ONION SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+ <!-- Page 111 --><a name='Page_111'></a>
+<h4>MACARONI AND TOMATOES.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>STEAMED PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+<br>
+<br>
+
+
+<h3>No. 14.</h3>
+
+<br>
+
+
+<h4>GREEN PEA SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>VERMICELLI RISSOLES.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>TRIFLE.</h4>
+
+<p>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.</p>
+
+<br>
+<br>
+<br>
+<h3>No. 15.</h3>
+
+<br>
+
+
+<h4>SPLIT PEA SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>HOT-POT.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>BAKED APPLES AND WHITE SAUCE.</h4>
+
+<p>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.</p>
+
+<br>
+<br>
+<br>
+
+
+<h3>No. 16.</h3>
+
+<br>
+
+
+<h4>LEEK SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>SAVOURY CUSTARD.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>CHOCOLATE BLANCMANGE.</h4>
+
+<p>1/2 pint of milk, 1 teaspoonful N.F. cocoa, 1 oz. of half
+cornflour and fine <!-- Page 112 --><a name=
+'Page_112'></a>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.</p>
+
+<br>
+<br>
+<br>
+
+
+<h3>No. 17.</h3>
+
+<br>
+
+
+<h4>TURNIP SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>POTATO BATTER.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>LEMON MOULD.</h4>
+
+<p>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.</p>
+
+<br>
+<br>
+<br>
+
+
+<h3>No. 18.</h3>
+
+<br>
+
+
+<h4>APPLE SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>RICE CHEESECAKES.</h4>
+
+<p>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&mdash;well beaten&mdash;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.</p>
+
+<br>
+
+
+<h4>PLUM PIE.</h4>
+
+<p>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.</p>
+
+<br>
+<br>
+<br>
+
+
+<h3>No. 19.</h3>
+
+<br>
+
+
+<h4>CELERY SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>APPLE AND ONION PIE.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>MACARONI PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+<br>
+<br>
+
+
+<h3>No. 20.</h3>
+
+<br>
+
+
+<h4>BUTTER BEAN SOUP.</h4>
+
+<p>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 <!-- Page 113 --><a name=
+'Page_113'></a>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.</p>
+
+<br>
+
+
+<h4>SAUSAGES.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>ROLLED WHEAT PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+<br>
+<br>
+
+
+<h3>No. 21.</h3>
+
+<br>
+
+
+<h4>FRENCH SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>VEGETABLE PIE.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>CHOCOLATE PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+<br>
+<br>
+
+
+<h3>No. 22.</h3>
+
+<br>
+
+
+<h4>SORREL SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>SAVOURY BATTER.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>STEWED FRUIT AND CUSTARD.</h4>
+
+<p>Any kind of stewed fruit. <i>Custard</i>: 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.</p>
+
+<br>
+<br>
+<br>
+
+
+<h3>No. 23.</h3>
+
+<br>
+
+
+<h4>GREEN PEA SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>MUSHROOM TARTLETS.</h4>
+
+<p>1/4 lb. mushrooms, 1/2 oz. butter, pepper <!-- Page 114 --><a
+name='Page_114'></a>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.</p>
+
+<br>
+
+
+<h4>EVE PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+<br>
+<br>
+
+
+<h3>No. 24.</h3>
+
+<br>
+
+
+<h4>MUSHROOM SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>BUTTER BEANS RISSOLES.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>RATAFIA CUSTARD.</h4>
+
+<p>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.</p>
+
+<br>
+<br>
+<br>
+
+
+<h3>No. 25.</h3>
+
+<br>
+
+
+<h4>CLEAR SOUP WITH DROPPED DUMPLINGS.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>SAVOURY SAUSAGES.</h4>
+
+<p>1/2 teacupful of breadcrumbs, 1 well-beaten egg, 1/2 teacupful
+cold lentil pur&eacute;e 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.</p>
+
+<br>
+
+
+<h4>BAKED CUSTARD.</h4>
+
+<p>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.</p>
+
+<br>
+<br>
+<br>
+
+
+<h3>No. 26.</h3>
+
+<br>
+
+
+<h4>PARSNIP SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>GROUND RICE CUTLETS.</h4>
+
+<p>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 <!-- Page 115 --><a name='Page_115'></a>into
+pieces, dish up, and serve with vegetables and tomato sauce.</p>
+
+<br>
+
+
+<h4>FRUIT TART.</h4>
+
+<p>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.</p>
+
+<br>
+<br>
+<br>
+
+
+<h3>No. 27.</h3>
+
+<br>
+
+
+<h4>CHESTNUT SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>MACARONI SAVOURY.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>APPLE PUDDING.</h4>
+
+<p>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.</p>
+
+<br>
+<br>
+<br>
+
+
+<h3>No. 28.</h3>
+
+<br>
+
+
+<h4>SEMOLINA SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>MACARONI CUTLETS.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>GOOSEBERRY POOL.</h4>
+
+<p>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.</p>
+
+<br>
+<br>
+<br>
+
+
+<h3>No. 29.</h3>
+
+<br>
+
+
+<h4>CURRY RICE SOUP.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>SWEET CORN AND TOMATOES.</h4>
+
+<p>1 teacupful of sweet corn, 1/2 teacupful tinned tomatoes, 1/2
+oz. butter, seasoning to taste. Stew together, and serve with baked
+potatoes.</p>
+
+<br>
+
+
+<h4>PUMPKIN TART.</h4>
+
+<p>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.</p>
+
+<br>
+<br>
+<br>
+
+
+<h3>No. 30.</h3>
+
+<br>
+
+
+<h4>CELERY SOUP.</h4>
+
+<p>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 <!-- Page 116 --><a name=
+'Page_116'></a>soup; boil it up for a few minutes before
+serving.</p>
+
+<br>
+
+
+<h4>BEETROOT FRITTERS.</h4>
+
+<p>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.</p>
+
+<br>
+
+
+<h4>BANANA PUDDING.</h4>
+
+<p>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.</p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='SANDWICHES'></a>
+<h2><!-- Page 117 --><a name='Page_117'></a><b>SANDWICHES</b></h2>
+
+<br>
+
+
+<div class="recipe"><a name="cheesesandwiches"></a>
+<h4>CHEESE SANDWICHES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="creamcheesesandwiches"></a>
+<h4>CREAM CHEESE SANDWICHES.</h4>
+
+<p>Spread some thin brown bread thickly with cream cheese, then put
+any kind of jam between the slices; sift with powdered sugar and
+serve.</p>
+
+<br>
+ <a name="chocolatesandwiches"></a>
+<h4>CHOCOLATE SANDWICHES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="currysandwiches"></a>
+<h4>CURRY SANDWICHES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="devonshiresandwiches"></a>
+<h4>DEVONSHIRE SANDWICHES.</h4>
+
+<p>Cut some slices of new bread into squares, spread each piece
+with golden syrup and over this with clotted cream.</p>
+
+<br>
+ <a name="eggandtomatosandwichesII"></a>
+<h4>EGG AND TOMATO SANDWICHES.</h4>
+
+<p>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.</p>
+
+<br>
+ <a name="tomatoesontoast"></a>
+<h4>TOMATOES ON TOAST.</h4>
+
+<p>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.</p>
+</div>
+
+<!-- Page 118 --><a name='Page_118'></a>
+
+<center><img src="images/image02.jpg" width="300" height="157" alt=
+"Decorative image" border="0"></center>
+
+<hr style='width: 65%;'>
+<!-- Page 119 --><a name='Page_119'></a><a name="appendix"></a>
+
+<center><img src="images/image03.jpg" width="302" height="232" alt=
+"windmill" border="0"></center>
+
+<h1>APPENDIX</h1>
+
+<h2>Some</h2>
+
+<h2>ALLINSON Specialities</h2>
+
+<br>
+
+
+<center>
+<table summary="Index of Appendix" cellpadding="2">
+<tr>
+<td colspan="2" align="center"><b>INDEX</b></td>
+</tr>
+
+<tr>
+<td></td>
+</tr>
+
+<tr>
+<td><a href="#perfectbreadad">The Perfect Bread</a></td>
+<td><a href="#vegebutterad">The Allinson Vegebutter</a></td>
+</tr>
+
+<tr>
+<td><a href="#wholemealflourad">Wholemeal Flour</a></td>
+<td><a href="#oatsad">The Allinson Breakfast Oats</a></td>
+</tr>
+
+<tr>
+<td><a href="#nfbiscuitsad">"NF" Biscuits</a></td>
+<td><a href="#crushedwheatad">The Allinson Crushed Wheat</a></td>
+</tr>
+
+<tr>
+<td><a href="#rusksad">Allinson Wholemeal Rusks</a></td>
+<td><a href="#blancmangead">Allinson Blanc-Mange Powder</a></td>
+</tr>
+
+<tr>
+<td><a href="#naturalfoodad">The Allinson Natural Food for</a>
+</td>
+<td><a href="#custardad">Allinson Custard Powder</a></td>
+</tr>
+
+<tr>
+<td>&nbsp;&nbsp;&nbsp;&nbsp;<a href="#naturalfoodad">Babies and
+Invalids</a></td>
+<td><a href="#cocoaad">Delicious Cocoa and Chocolate</a></td>
+</tr>
+
+<tr>
+<td><a href="#powerad">"Power" the Ideal Breakfast</a> </td>
+<td><a href="#prepbarleyad">Prepared Barley</a></td>
+</tr>
+
+<tr>
+<td>&nbsp;&nbsp;&nbsp;&nbsp;<a href="#powerad">Food</a> </td>
+<td><a href="#soupad">The Allinson Vegetable Soup</a></td>
+</tr>
+
+<tr>
+<td><a href="#brunakad">Brunak, the Health Beverage</a></td>
+<td><a href="#oilad">Finest Nut Oil</a></td>
+</tr>
+</table>
+</center>
+
+<br>
+<br>
+<center>PRICES ARE SUBJECT TO ALTERATION WITHOUT NOTICE</center>
+
+<br>
+<center>THE NATURAL FOOD CO., LIMITED.<br>
+ 210, Cambridge Road, E.</center>
+
+<hr style='width: 65%;'>
+<!-- Page 120 --><a name='Page_120'></a><a name=
+"perfectbreadad"></a>
+
+<center><img src="images/image03.jpg" width="302" height="232" alt=
+"windmill" border="0"></center>
+
+<h1>The PERFECT BREAD</h1>
+
+<br>
+
+
+<div class="recipe"><img src="images/image04.jpg" width="302"
+height="259" alt="Allinson loaf" border="0" align="left">
+
+<p>The Perfect Bread and the Perfect <i>Food</i> 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:&mdash;</p>
+
+<p><b>Palatability.</b> Allinson Bread retains to the full the
+delicious flavour of fresh-gleaned wheat.</p>
+
+<p><b>Nourishment.</b> Containing the whole of the grain, it
+consistently affords that 100% of Brain, Bone and Muscle building
+qualities provided by unadulterated wheat.</p>
+
+<p>&mdash;Which wheat is so scientifically cleaned and ground by a
+patented stone mill process that Allinson Bread is perfectly
+digestible under all conditions.</p>
+
+<p><b>Economy.</b> In view of recent advice tendered by the
+Government on food economy, the <i>Fact</i> that a 2 lb. (approx.)
+Allinson loaf contains as much real nutriment as a pound of beef
+(costing <!-- Page 121 --><a name='Page_121'></a>nearly three times
+as much) is a point of economy that none can afford to
+overlook.</p>
+
+<p>Apart from the questions of economy and nourishment, Allinson
+Wholemeal Bread is undoubtedly the ideal diet when eaten with fresh
+fruit or salads.</p>
+
+<p><b>In Addition</b>, 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.</p>
+
+<br>
+
+
+<p><b>Free Sample 2 lb. Loaf.</b></p>
+
+<p>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.</p>
+
+<p><b>THE NATURAL CO., LTD.<br>
+210 Cambridge Road,<br>
+LONDON, E.</b></p>
+</div>
+
+<img src="images/image05.jpg" width="509" height="263" alt=
+"Allinson Bread UNADULTERATED WHOLEMEAL" border="0">
+
+<hr style='width: 65%;'>
+<!-- Page 122 --><a name='Page_122'></a><a name=
+"wholemealflourad"></a>
+
+<center><img src="images/image03.jpg" width="302" height="232" alt=
+"windmill" border="0"></center>
+
+<h1>Wholemeal</h1>
+
+<h1>..FLOUR..</h1>
+
+<br>
+<div class="recipe">
+<p>Allinson Gold Medal <b>Wholemeal</b> 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 <i>Allinson</i> there is no question.</p>
+
+<p>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.</p>
+
+<p><b>MONTHLY COMPETITION.</b></p>
+
+<p><b>&pound;20 Monthly Prize Scheme.</b></p>
+
+<p>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 <!-- Page 123 --><a name='Page_123'></a>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.</p>
+
+<p>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 &pound;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.</p>
+
+<p>1st Prize will be &pound;5 in Cash.<br>
+2nd " &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;"
+&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &pound;2 "<br>
+3 of 20/- will be &pound;3 in Cash.<br>
+10 " 10/- "
+&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&pound;5 "<br>
+20 of 5/- will be &pound;5 in War Loan Vouchers.</p>
+
+<img src="images/image06.jpg" width="122" height="182" alt=
+"Bag of Allinson Flour" border="0" align="left">
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>This competition will run until further notice.</p>
+
+<p>Sold only in sealed bags 3-1/2 lbs., 7 lbs., 14 lbs. of all
+Health Food Stores, Grocers, Bakers, etc. <i>Sole
+Proprietors</i>:</p>
+
+<p><b>THE NATURAL CO., LTD.<br>
+210 Cambridge Road,<br>
+LONDON, E.</b></p>
+</div>
+
+<center><img src="images/image07.jpg" width="629" height="215" alt=
+"Allinson WHOLEMEAL Flour" border="0"></center>
+
+<hr style='width: 65%;'>
+<h1><!-- Page 124 --><a name='Page_124'></a><a name=
+"nfbiscuitsad"></a><b>"NF" Biscuits.</b></h1>
+
+<br>
+
+
+<div class="recipe">
+<p>Allinson <i>Wholemeal</i> Biscuits are at one and the same <img
+src="images/image08.jpg" width="340" height="211" alt=
+"DR. ALLINSONS GINGER BISCUITS" border="0" align="right">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.</p>
+
+<p>There are four distinct kinds each sold at the same price.</p>
+
+<p>LUNCH BISCUITS (Plain)<br>
+LUNCH BISCUITS (Sweet)<br>
+GINGER BISCUITS<br>
+COCOANUT BISCUITS<br>
+OATEN BISCUITS (Plain)<br>
+OATEN BISCUITS (Sweet)</p>
+
+<p>Be sure that Dr. Allinson's Autograph is stamped on each
+biscuit, and refuse all substitutes.</p>
+
+<p>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&mdash;</p>
+
+<p><b>THE NATURAL CO., LTD.<br>
+210 Cambridge Road,<br>
+LONDON, E.</b></p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='Allinson_Wholemeal_RUSKS'></a>
+<h1><!-- Page 125 --><a name='Page_125'></a><a name=
+"rusksad"></a>Allinson</h1>
+
+<h1>Wholemeal</h1>
+
+<h1>RUSKS</h1>
+
+<br>
+<div class="recipe">
+<p>These delicious rusks contain no chemicals and are consequently
+far superior to the ordinary kind which contain so much harmful
+chemical rising material.</p>
+
+<img src="images/image09.jpg" width="213" height="318" alt=
+"THE ALLINSON Wholemeal RUSKS" border="0" align="right">
+
+<p>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.</p>
+
+<p>None genuine without the signature, T.R. Allinson, Ex-L.R.C.P.,
+Edin.</p>
+
+<p><b>Of all Allinson Bakers, Grocers, Health Food Stores,
+etc.</b></p>
+
+<p>8d. per lb., or 2 lbs. 1/6 post paid direct from&mdash;</p>
+
+<p><b>THE NATURAL CO., LTD.<br>
+210 Cambridge Road,<br>
+LONDON, E.</b></p>
+
+<br>
+<br>
+</div>
+
+<hr style='width: 65%;'>
+<!-- Page 126 --><a name='Page_126'></a><a name=
+"naturalfoodad"></a>
+
+<center><img src="images/image10.jpg" width="138" height="254" alt=
+"TRADE MARK Dr. ALLINSON'S NATURAL FOOD" border="0"></center>
+
+<h1>The</h1>
+
+<h1>Allinson</h1>
+
+<h1>NATURAL</h1>
+
+<h1>FOOD</h1>
+
+<h3>for</h3>
+
+<h1>Babies</h1>
+
+<h1>&amp; Invalids</h1>
+
+<center><b>A Note by Dr. ALLINSON, Ex-L.R.C.P, Edin.</b></center>
+
+<br>
+
+
+<div class="recipe">
+<p>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.</p>
+
+<p><b>Some Doctors Advise</b> 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.</p>
+
+<p><b>Knowing these Drawbacks</b> I invented Natural Food. This,
+when added to cow's milk, will prevent it curdling in heavy masses,
+<!-- Page 127 --><a name='Page_127'></a>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.</p>
+
+<p><b>When Inventing Natural Food</b> 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.</p>
+
+<p><b>This is the Way</b> 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<img src="images/image11.jpg" width="149" height="185"
+alt="DR. ALLINSON'S Food FOR BABIES" border="0" align="left">
+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.</p>
+
+<p>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.</p>
+
+<br>
+
+
+<p>Prices</p>
+
+<p>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&mdash;</p>
+
+<p><b>THE NATURAL CO., LTD.<br>
+210 Cambridge Road,<br>
+LONDON, E.</b></p>
+</div>
+
+<hr style='width: 65%;'>
+<h1><!-- Page 128 --><a name='Page_128'></a><a name=
+"powerad"></a><b>"POWER"</b></h1>
+
+<h2>THE IDEAL BREAKFAST FOOD</h2>
+
+<br>
+<div class="recipe">
+<p>Mankind is eternally searching for the best form of food. The
+rational man wants something that will satisfy the cravings of
+hunger, be<img src="images/image12.jpg" width="169" height="245"
+alt=" Dr. ALLINSON says: &quot;POWER&quot; is The Food" border="0"
+align="right"> 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&mdash;nutritious
+and most <i>sustaining</i>. 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.</p>
+
+<p>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.</p>
+
+<p>Sold in Packets only at 7d by all Health Food Stores, Grocers,
+Bakers, etc., or 3 lbs. for 2/-direct from&mdash;</p>
+
+<p><b>THE NATURAL CO., LTD.<br>
+210 Cambridge Road,<br>
+LONDON, E.</b></p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='BRUNAK'></a>
+<h1><!-- Page 129 --><a name='Page_129'></a><a name=
+"brunakad"></a><b>BRUNAK</b></h1>
+
+<h2><i>The HEALTH BEVERAGE</i></h2>
+
+<br>
+
+
+<div class="recipe"><img src="images/image13.jpg" width="190"
+height="264" alt="Brunak" border="0" align="left">
+
+<p>"It is as refreshing as <b>TEA</b>, as tasty as <b>COFFEE</b>,
+as comforting as <b>COCOA</b>, and as harmless as <b>WATER</b>. 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."</p>
+
+<p>"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
+<b>BRUNAK</b> with perfect safety."</p>
+
+<p>Sold by all Stores and Chemists at 1/2 per lb. packet, or direct
+from&mdash;</p>
+
+<p><b>THE NATURAL CO., LTD.<br>
+210 Cambridge Road,<br>
+LONDON, E.</b></p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='The_Allinson_VEGEBUTTER'></a>
+<h1><!-- Page 130 --><a name='Page_130'></a><a name=
+"vegebutterad"></a><b><i>The Allinson</i> VEGEBUTTER</b></h1>
+
+<br>
+<div class="recipe">
+<p>Not only Vegetarians but many others agree that the Allinson
+Vegebutter is the ideal fat for cooking purposes.</p>
+
+<p>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.</p>
+
+<center><img src="images/image14.jpg" width="199" height="234" alt=
+"Vegebutter" border="0"></center>
+
+<p>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&mdash;</p>
+
+<p><b>THE NATURAL CO., LTD.<br>
+210 Cambridge Road,<br>
+LONDON, E.</b></p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='The_Allinson_Breakfast_Oats'></a>
+<h1><!-- Page 131 --><a name='Page_131'></a><a name=
+"oatsad"></a><b><i>The Allinson</i> Breakfast Oats</b></h1>
+
+<br>
+
+
+<div class="recipe">
+<p>The Allinson Breakfast oats are made solely from finest Oats
+grown in our own country&mdash;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.</p>
+
+<center><img src="images/image15.jpg" width="224" height="311" alt=
+"Allinson Breakfast oats" border="0"></center>
+
+<p><b>MAKE SPLENDID PORRIDGE FOR THE WINTER MONTHS</b></p>
+
+<p><b>THE NATURAL CO., LTD.<br>
+210 Cambridge Road,<br>
+LONDON, E.</b></p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='The_Allinson_CRUSHED_WHEAT'></a>
+<h1><!-- Page 132 --><a name='Page_132'></a><a name=
+"crushedwheatad"></a><b>The Allinson CRUSHED WHEAT</b></h1>
+
+<div class="recipe">
+<p><b>THE ALLINSON CRUSHED WHEAT</b> 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.</p>
+
+<center><img src="images/image16.jpg" width="198" height="327" alt=
+"THE ALLINSON CRUSHED WHEAT" border="0"></center>
+
+<p>Nothing is nicer than Allinson Crushed Wheat in Savouries and
+Puddings.</p>
+
+<p>Sold everywhere in 7 lb. bags or direct from&mdash;</p>
+
+<p><b>THE NATURAL CO., LTD.<br>
+210 Cambridge Road,<br>
+LONDON, E.</b></p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='Dainty_Dishes'></a>
+<h2><!-- Page 133 --><a name='Page_133'></a><a name=
+"blancmangead"></a>Dainty Dishes</h2>
+
+<h1>Allinson BLANC-MANGE</h1>
+
+<h1>---POWDER---</h1>
+
+<br>
+
+
+<div class="recipe">
+<p><b>ALLINSON BLANC-MANGE POWDER</b> makes the most dainty
+puddings in six distinct flavours:
+<b>ALMOND&mdash;RASPBERRY&mdash;LEMON&mdash;STRAWBERRY&mdash;VANILLA</b>
+and <b>PINEAPPLE</b>. <img src="images/image17.jpg" width="208"
+height="155" alt=
+"BLANC-MANGE &amp; PUDDING POWDER ASSORTED FLAVORS" border="0"
+align="left">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."</p>
+
+<p>Sold in 6d. Boxes containing 6 packets each, sufficient to make
+1 pint of delicious Blanc-Mange.</p>
+
+<p>Of all Health Stores, Grocers, etc., or two 6d. Boxes post free
+for 1/-direct from&mdash;</p>
+
+<p><b>THE NATURAL CO., LTD.<br>
+210 Cambridge Road,<br>
+LONDON, E.</b></p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='Allinson_Custard_Powder'></a>
+<h1><!-- Page 134 --><a name='Page_134'></a><a name=
+"custardad"></a><b><i>Allinson</i> Custard Powder</b></h1>
+
+<br>
+
+
+<div class="recipe">
+<p>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.</p>
+
+<center><img src="images/image18.jpg" width="224" height="204" alt=
+"Allinson Custard Powder" border="0"></center>
+
+<p>Sold by all Grocers and Stores in 6d. Boxes containing 6
+Packets. Two Boxes for 1/-post free from&mdash;</p>
+
+<p>[Note: Stamped, PRICE ADVANCED]</p>
+
+<p><b>THE NATURAL CO., LTD.<br>
+210 Cambridge Road,<br>
+LONDON, E.</b></p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='Delicious_COCOA_amp_CHOCOLATE'></a>
+<h1><!-- Page 135 --><a name='Page_135'></a><a name=
+"cocoaad"></a><b>Delicious COCOA &amp; CHOCOLATE</b></h1>
+
+<br>
+
+
+<div class="recipe">
+<p>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.</p>
+
+<p>NF Chocolate is as delicious as the Cocoa and equally nourishing
+for travellers and athletes.</p>
+
+<center><img src="images/image19.jpg" width="438" height="272" alt=
+"DR. ALLINSONS PREPARED NF-COCOA NF Cocoa in 1/-and 2/6 Tins. and NF-CHOCOLATE NF Chocolate in 1/4 lb. packets 6d."
+ border="0"></center>
+
+<p>The 2/6 Tins of NF Cocoa or 1 lb. of Chocolate 2/-sent post free
+from&mdash;</p>
+
+<p><b>THE NATURAL CO., LTD.<br>
+210 Cambridge Road,<br>
+LONDON, E.</b></p>
+</div>
+
+<hr style='width: 65%;'>
+<!-- Page 136 --><a name='Page_136'></a><a name="prepbarleyad"></a>
+
+
+<div id="prepbarley">
+<h1>PREPARED BARLEY</h1>
+
+<h2>an ideal DRINK</h2>
+
+<br>
+</div>
+
+<div class="recipe">
+<p>Allinson Prepared Barley may be eaten as porridge or pudding,
+and is <img src="images/image21.jpg" width="143" height="185" alt=
+"ALLINSON'S PREPARED BARLEY" border="0" align="left">much more
+nourishing than rice pudding for children, and more palatable.</p>
+
+<p>It greatly improves both the flavour and nourishing qualities of
+Soup, Broth and Vegetable Stews, at little extra cost.</p>
+
+<p>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 <i>Allinson</i> Prepared
+Barley, and be sure the signature is on every tin.</p>
+
+<p>Of all Chemists, Grocers, and Stores, in 6d., 1/-, and 2/6 Tins;
+the 1/-and 2/6 Tins are sent post free by</p>
+
+<p><b>THE NATURAL CO., LTD.<br>
+210 Cambridge Road,<br>
+LONDON, E.</b></p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='The_Allinson_Vegetable_SOUP'></a>
+<h1><!-- Page 137 --><a name='Page_137'></a><a name=
+"soupad"></a><b><i>The Allinson</i> Vegetable SOUP</b></h1>
+
+<br>
+
+
+<div class="recipe">
+<p>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.</p>
+
+<center><img src="images/image21.jpg" width="143" height="185" alt=
+"Allinson Vegetable SOUP" border="0"></center>
+
+<p>Sold in 2d., 6d., and 1/-Packets, by all Food Stores; or
+1/-Packet direct, post free, from&mdash;</p>
+
+<p><b>THE NATURAL CO., LTD.<br>
+210 Cambridge Road,<br>
+LONDON, E.</b></p>
+</div>
+
+<hr style='width: 65%;'>
+<a name='Finest_NUT_OIL'></a>
+<h1><!-- Page 138 --><a name='Page_138'></a><a name=
+"oilad"></a><b><i>Finest</i> NUT OIL</b></h1>
+
+<div class="recipe">
+<p><b>NUT OIL</b> is far preferable to any other kind for use in
+salads, pastry, and for frying and cooking of every
+description.</p>
+
+<p>"Salads are not used sufficiently by English people, for very
+few know<img src="images/image23.jpg" width="139" height="243" alt=
+"DR. ALLINSON'S FINEST NUT OIL (Absolutely Pure)" border="0" align=
+"right"> 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 <b>QUANTITY OF
+OIL SHOULD BE ABOUT THREE TIMES THE AMOUNT OF THE VINEGAR
+USED</b>."</p>
+
+<p>Sold with Dr. Allinson's signature on every bottle at 1/-per
+bottle by all Health Food Stores, Grocers, etc.&mdash;</p>
+
+<p><b>THE NATURAL CO., LTD.<br>
+210 Cambridge Road,<br>
+LONDON, E.</b></p>
+</div>
+<br>
+<br>
+<hr class="full" noshade>
+<p>***END OF THE PROJECT GUTENBERG EBOOK THE ALLINSON VEGETARIAN COOKERY BOOK***</p>
+<p>******* This file should be named 13887-h.txt or 13887-h.zip *******</p>
+<p>This and all associated files of various formats will be found in:<br>
+<a href="https://www.gutenberg.org/dirs/1/3/8/8/13887">https://www.gutenberg.org/1/3/8/8/13887</a></p>
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+filed in a different way.  The year of a release date is no longer part
+of the directory path.  The path is based on the etext number (which is
+identical to the filename).  The path to the file is made up of single
+digits corresponding to all but the last digit in the filename.  For
+example an eBook of filename 10234 would be found at:
+
+https://www.gutenberg.org/dirs/1/0/2/3/10234
+
+or filename 24689 would be found at:
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+
+An alternative method of locating eBooks:
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+
+*** END: FULL LICENSE ***
+</pre>
+</body>
+</html>
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@@ -0,0 +1,11030 @@
+The Project Gutenberg eBook, The Allinson Vegetarian Cookery Book, by
+Thomas R. Allinson
+
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+
+
+
+Title: The Allinson Vegetarian Cookery Book
+
+Author: Thomas R. Allinson
+
+Release Date: October 28, 2004  [eBook #13887]
+Most recently updated: January 21, 2009
+
+Language: English
+
+Character set encoding: ISO-646-US (US-ASCII)
+
+
+***START OF THE PROJECT GUTENBERG EBOOK THE ALLINSON VEGETARIAN COOKERY
+BOOK***
+
+
+E-text prepared by Feorag NicBhride, Leah Moser, and the Project Gutenberg
+Online Distributed Proofreading Team
+
+
+
+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 Souffle
+Apple & Orange Compote
+Apricot Cream
+Apricot Sauce
+Apricot Pudding
+Artichoke Salad
+Artichoke Soup
+Artichokes a la Parmesan
+Artichokes a 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 Souffle
+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 a 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 Souffle
+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 Souffle
+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
+Compote 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 Souffle
+  Cheese Souffle
+  Chocolate Souffle
+  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 a la Bonne Femme
+  Eggs a 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 Souffle
+  Potato Souffle
+  Ratafia Souffle
+  Rice Souffle
+  Savory Creamed Eggs
+  Savory Souffle
+  Spinach Tortilla
+  Stirred Eggs on Toast
+  Sweet Creamed Eggs
+  Tomato Souffle
+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 Souffle
+Greengage Souffle
+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 Souffle
+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 Souffle (1)
+Omelet Souffle (2)
+Omelet Souffle (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 Compote
+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 a 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 Souffle
+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 Souffle
+  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 Souffle
+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 Souffle
+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 a 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 a 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 Souffle
+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 Souffle
+Sly Cakes
+Snowballs
+Sorrel Sauce
+Sorrel Soup (1)
+Sorrel Soup (2)
+Sorrel Soup (French) (3)
+Souffle, Apple
+Souffle, Bread
+Souffle, Cheese
+Souffle, Chocolate
+Souffle, Gooseberry
+Souffle, Greengage
+Souffle, Mushroom
+Souffle, Omelet
+Souffle, Omelet (1)
+Souffle, Omelet (2)
+Souffle, Potatoes
+Souffle, Ratafia
+Souffle, Rice
+Souffle, Savoury
+Souffle, Simple
+Souffle, Sweet Omelet
+Souffle, 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 Souffle
+Tomato Soup (1)
+Tomato Soup (2)
+Tomato Tortilla
+Tomatoes a 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 a la Parmesan
+  Artichokes a 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., Koenig, 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 A 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 if 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 puree (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 puree. 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 puree. 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 A 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, Gruyere, 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 (Gruyere 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 SOUFFLE.
+
+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 souffle in a
+moderately hot oven from 10 to 15 minutes. Serve immediately.
+
+
+OMELET SOUFFLE (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 A 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 A 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 a 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 SOUFFLE.
+
+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 souffle
+tin. Bake for 20 minutes in a moderately hot oven, and serve at once.
+
+
+CHEESE SOUFFLE.
+
+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
+souffle tin, and bake the souffle for 15 minutes.
+
+
+CHOCOLATE SOUFFLE.
+
+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 souffle 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 A 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 A 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 SOUFFLE.
+
+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 souffle tin, and
+bake the souffle 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 SOUFFLE.
+
+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 SOUFFLE.
+
+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 SOUFFLE.
+
+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 souffle tin, pour the
+mixture into it, and bake the souffle 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 SOUFFLE.
+
+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 Souffle, 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 Gruyere 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 croutons 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 SOUFFLE.
+
+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 souffle 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 A 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 Gruyere 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 SOUFFLE.
+
+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 souffle 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 SOUFFLE.
+
+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 souffle, a few minutes before
+it is quite done, let it set in the oven, and serve quickly.
+
+
+GREENGAGE SOUFFLE.
+
+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 souffle, 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
+glace 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 SOUFFLE (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
+souffle, in a moderate oven until set and lightly browned. Turn out,
+sift sugar over it, and serve immediately.
+
+
+OMELET SOUFFLE (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 souffle
+dish, pour the mixture into it, and bake the souffle 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 SOUFFLE.
+
+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 souffle, 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
+faeces.
+
+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 deg. 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 depots 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.
+
+
+COMPOTE 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 puree. 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 puree 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.
+
+L20 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 L20 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 L5 in Cash.
+2nd   "        "  L2    "
+3 of 20/- will be L3 in Cash.
+10 " 10/-    "    L5    "
+20 of 5/- will be L5 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.
+
+
+
+***END OF THE PROJECT GUTENBERG EBOOK THE ALLINSON VEGETARIAN COOKERY
+BOOK***
+
+
+******* This file should be named 13887.txt or 13887.zip *******
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