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diff --git a/old/13887-8.txt b/old/13887-8.txt new file mode 100644 index 0000000..f36be59 --- /dev/null +++ b/old/13887-8.txt @@ -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-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 ******* + + +This and all associated files of various formats will be found in: +https://www.gutenberg.org/dirs/1/3/8/8/13887 + + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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Allinson</title> +<style type="text/css"> +/*<![CDATA[ XML blockout */ + + P { margin-top: .75em; + text-align: justify; + margin-bottom: .75em; + } + H1,H2,H3,H4,H5,H6 { + text-align: center; /* all headings centered */ + } + HR { width: 33%; + margin-top: 1em; + margin-bottom: 1em; + } + BODY{margin-left: 10%; + margin-right: 10%; + } + .linenum {position: absolute; top: auto; left: 4%;} /* poetry number */ + .note {margin-left: 2em; margin-right: 2em; margin-bottom: 1em; font-size: smaller;} /* footnote */ + .blkquot {margin-left: 4em; margin-right: 4em;} /* block indent */ + .pagenum {position: absolute; left: 92%; font-size: smaller; text-align: right;} /* page numbers */ + .sidenote {width: 20%; margin-bottom: 1em; margin-top: 1em; padding-left: 1em; font-size: smaller; float: right; clear: right;} + + .poem {margin-left:10%; margin-right:10%; text-align: left;} + .poem br {display: none;} + .poem .stanza {margin: 1em 0em 1em 0em;} + .poem span {display: block; margin: 0; padding-left: 3em; text-indent: -3em;} + .poem span.i2 {display: block; margin-left: 2em;} + .poem span.i4 {display: block; margin-left: 4em;} + .poem .caesura {vertical-align: -200%;} + .smallcaps { font-variant: small-caps } + UL {list-style-type:none;} + .recipe {margin-left:20%; margin-right:20%; text-align: left;} + + div#prepbarley { + background-image: url(images/image20.jpg); + background-repeat: no-repeat; + height: auto; + width: auto; + padding-top: 200px; + padding-left: 160px; +} + + hr.full { width: 100%; + height: 5px; } + a:link {color:blue; + text-decoration:none} + link {color:blue; + text-decoration:none} + a:visited {color:blue; + text-decoration:none} + a:hover {color:red} + pre.pg {font-size: 85%;} + + .monopre {font-family: monospace; white-space:pre; font-size: .90em} + +</style> +</head> +<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—</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 & 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 Soufflé</a></li> + +<li><a href="#appleandorangecompote">Apple & Orange +Compôte</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 À la +Parmesan</a></li> + +<li><a href="#artichokesalasauceblanche">Artichokes À 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> </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— + +<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—</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—</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 Soufflé</a></li> + +<li><a href="#breadsoup">Bread Soup</a></li> + +<li><a href="#riceandwheatbread">Bread, Wheat & 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 & +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> </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—</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 à 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 & Bread +Savoury</a></li> + +<li><a href="#eggandcheese">Cheese and Eggs</a></li> + +<li><a href="#eggandcheesefondu">Cheese & 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 Soufflé</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 Soufflé</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">Compôte 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—</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 & +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 & +Lentils</a></li> + +<li><a href="#curriedriceandtomatoes">Curried Rice and +Tomatoes</a></li> + +<li><a href="#CUSTARDS">Custards—</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> </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> </li> + +<li><a href="#EGG_COOKERY">Egg Cookery—</a> + +<ul> +<li><a href="#applesouffle">Apple Soufflé</a></li> + +<li><a href="#cheesesouffle">Cheese Soufflé</a></li> + +<li><a href="#chocolatesouffle">Chocolate Soufflé</a></li> + +<li><a href="#curriedeggs">Curried Eggs</a></li> + +<li><a href="#eggandcheese">Egg and Cheese</a></li> + +<li><a href="#eggandcheesefondu">Egg & 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 à la Bonne +Femme</a></li> + +<li><a href="#eggsaladuchesse">Eggs à 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 Soufflé</a></li> + +<li><a href="#potatosouffle">Potato Soufflé</a></li> + +<li><a href="#ratafiasouffle">Ratafia Soufflé</a></li> + +<li><a href="#ricesouffle">Rice Soufflé</a></li> + +<li><a href="#savourycreamedeggs">Savory Creamed Eggs</a></li> + +<li><a href="#savourysouffle">Savory Soufflé</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 Soufflé</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> </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> </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 Soufflé</a></li> + +<li><a href="#greengagesouffle">Greengage Soufflé</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> </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> </li> + +<li><a href="#appendix">Index to Advertisements—</a> + +<ul> +<li><a href="#brunakad">Brunak</a></li> + +<li>Dr. Allinson's— + +<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—</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> </li> + +<li><a href="#breadandjampudding">Jam & 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> </li> + +<li><a href="#kentishpuddingpie">Kentish Pudding Pie</a></li> + +<li> </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, & +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> </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 Soufflé</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> </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> </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 Soufflé (1)</a></li> + +<li><a href="#omeletsouffle2">Omelet Soufflé (2)</a></li> + +<li><a href="#sweetomeletsouffle">Omelet Soufflé +(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 & 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 & Apple +Compôte</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> </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—</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—</a> + +<ul> +<li><a href="#potatoesaladuchesse">Potato à 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 Soufflé</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—</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— + +<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 Soufflé</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> </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> </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 Soufflé</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 & 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 Soufflé</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> </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—</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—</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—</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—</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 à 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 à 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 Soufflé</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 Soufflé</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">Soufflé, Apple</a></li> + +<li><a href="#breadsouffle">Soufflé, Bread</a></li> + +<li><a href="#cheesesouffle">Soufflé, Cheese</a></li> + +<li><a href="#chocolatesouffle">Soufflé, Chocolate</a></li> + +<li><a href="#gooseberrysouffle">Soufflé, +Gooseberry</a></li> + +<li><a href="#greengagesouffle">Soufflé, Greengage</a></li> + +<li><a href="#mushroomsouffle">Soufflé, Mushroom</a></li> + +<li><a href="#omeletsouffle">Soufflé, Omelet</a></li> + +<li><a href="#omeletsouffle1">Soufflé, Omelet (1)</a></li> + +<li><a href="#omeletsouffle2">Soufflé, Omelet (2)</a></li> + +<li><a href="#potatosouffle">Soufflé, Potatoes</a></li> + +<li><a href="#ratafiasouffle">Soufflé, Ratafia</a></li> + +<li><a href="#ricesouffle">Soufflé, Rice</a></li> + +<li><a href="#savourysouffle">Soufflé, Savoury</a></li> + +<li><a href="#simplesouffle">Soufflé, Simple</a></li> + +<li><a href="#sweetomeletsouffle">Soufflé, Sweet +Omelet</a></li> + +<li><a href="#tomatosouffle">Soufflé, Tomato</a></li> + +<li><a href="#SOUPS_AND_STEWS">Soups—</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—</a> + +<ul> +<li><a href="#macaronistew">Macaroni</a></li> + +<li><a href="#potatoandmushroomstew">Mushroom & Potato</a></li> + +<li><a href="#potatoandmushroomstew">Potato & 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> </li> + +<li><a href="#TARTS">Tarts—</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 & 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 & Onion Pie</a></li> + +<li><a href="#potatoandtomatopie">Tomato & 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 Soufflé</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 á 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> </li> + +<li><a href="#unfermentedbread">Unfermented Bread</a></li> + +<li><a href="#unfermentedfingerrolls">Unfermented Finger +Rolls</a></li> + +<li> </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—</a> + +<ul> +<li><a href="#artichokesalaparmesan">Artichokes à la +Parmesan</a></li> + +<li><a href="#artichokesalasauceblanche">Artichokes à 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> </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 & 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—</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> </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. &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, &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, &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:—J.B., James Bell; W.B., A.W. Blyth; K., König, +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 +& 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 À 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 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.</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 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.</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 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.</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.—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—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.</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 À 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, &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, 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.</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—fried mushrooms chopped up, some +olives chopped fine and mixed with hard-boiled yolks of eggs, +&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 (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.</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, &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 SOUFFLÉ.</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 +Soufflé in a moderately hot oven from 10 to 15 minutes. +Serve immediately.</p> + +<br> + <a name="sweetomeletsouffle"></a> +<h4>OMELET SOUFFLÉ (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, +&c., &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, &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 À 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 À 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 à 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:—</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 SOUFFLÉ.</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 Soufflé tin. Bake for 20 minutes in a +moderately hot oven, and serve at once.</p> + +<br> + <a name="cheesesouffle"></a> +<h4>CHEESE SOUFFLÉ.</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 Soufflé tin, and bake the Soufflé for 15 +minutes.</p> + +<br> + <a name="chocolatesouffle"></a> +<h4>CHOCOLATE SOUFFLÉ.</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 Soufflé 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 À 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 À 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 SOUFFLÉ.</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 Soufflé tin, and bake the +Soufflé 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, &c., when they are served laid on the +vegetables.</p> + +<br> + <a name="potatosouffle"></a> +<h4>POTATO SOUFFLÉ.</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 SOUFFLÉ.</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 SOUFFLÉ.</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 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.</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 SOUFFLÉ.</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 Soufflé, 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—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 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.</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 croûtons 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 SOUFFLÉ.</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 Soufflé 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 À 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 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.</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, &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 & 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 SOUFFLÉ.</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 Soufflé 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, &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, &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, +&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 SOUFFLÉ.</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 +Soufflé‚ 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 SOUFFLÉ.</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 +Soufflé‚ 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 glacé 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.—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 SOUFFLÉ (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 Soufflé‚ 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 SOUFFLÉ (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 Soufflé dish, pour the mixture <!-- Page 64 --><a +name='Page_64'></a>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.</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 SOUFFLÉ.</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 Soufflé‚ 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, &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, &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—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, &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—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, &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.—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—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—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 fæces.</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:—</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—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, &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° 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 depôts 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>COMPÔTE 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—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—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:—</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—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.—The food nicely thickens soups, gravies, &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:—</p> + +<p>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.</p> + +<p>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.</p> + +<p>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.</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.—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.—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, &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.—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.—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.—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.—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, &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, &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, &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, &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 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.</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—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.</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 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.</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> <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> <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:—</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>—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>£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 £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 £5 in Cash.<br> +2nd " " + £2 "<br> +3 of 20/- will be £3 in Cash.<br> +10 " 10/- " + £5 "<br> +20 of 5/- will be £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—</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—</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>& 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—</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: "POWER" 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—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—</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—</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—</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—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—</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—RASPBERRY—LEMON—STRAWBERRY—VANILLA</b> +and <b>PINEAPPLE</b>. <img src="images/image17.jpg" width="208" +height="155" alt= +"BLANC-MANGE & 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—</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—</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 & 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—</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—</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.—</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> +<p>Updated editions will replace the previous one--the old editions +will be renamed.</p> + +<p>Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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0000000..81e168e --- /dev/null +++ b/old/13887-h/images/image19.jpg diff --git a/old/13887-h/images/image20.jpg b/old/13887-h/images/image20.jpg Binary files differnew file mode 100644 index 0000000..7ecdb7e --- /dev/null +++ b/old/13887-h/images/image20.jpg diff --git a/old/13887-h/images/image21.jpg b/old/13887-h/images/image21.jpg Binary files differnew file mode 100644 index 0000000..884ac57 --- /dev/null +++ b/old/13887-h/images/image21.jpg diff --git a/old/13887-h/images/image22.jpg b/old/13887-h/images/image22.jpg Binary files differnew file mode 100644 index 0000000..1607fdc --- /dev/null +++ b/old/13887-h/images/image22.jpg diff --git a/old/13887-h/images/image23.jpg b/old/13887-h/images/image23.jpg Binary files differnew file mode 100644 index 0000000..67dc8b6 --- /dev/null +++ b/old/13887-h/images/image23.jpg diff --git a/old/13887.txt b/old/13887.txt new file mode 100644 index 0000000..e5c0309 --- /dev/null +++ b/old/13887.txt @@ -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 ******* + + +This and all associated files of various formats will be found in: +https://www.gutenberg.org/dirs/1/3/8/8/13887 + + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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