<SPAN name="startofbook"></SPAN>
<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%;'>
<SPAN name='INDEX'></SPAN>
<h2>INDEX</h2>
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<ul>
<li><SPAN href="#adishofsnow">A Dish of Snow</SPAN></li>
<li><SPAN href="#allinsonscustard">Allinson's Custard</SPAN></li>
<li><SPAN href="#almondcheesecakes">Almond Cheesecakes</SPAN></li>
<li><SPAN href="#almondchocolatepudding">Almond, Chocolate,
Pudding</SPAN></li>
<li><SPAN href="#almondcustard">Almond Custard</SPAN></li>
<li><SPAN href="#almondpudding1">Almond Pudding (1)</SPAN></li>
<li><SPAN href="#almondpudding2">Almond Pudding (2)</SPAN></li>
<li><SPAN href="#almondricepudding">Almond Rice Pudding</SPAN></li>
<li><SPAN href="#amonthsmenu">A Month's Menu for One Person</SPAN></li>
<li><SPAN href="#analysis">Analysis</SPAN></li>
<li><SPAN href="#APPLE_COOKERY">Apple Cookery—</SPAN>
<ul>
<li><SPAN href="#applecake">Apple Cake</SPAN></li>
<li><SPAN href="#applecharlotte">Apple Charlotte</SPAN></li>
<li><SPAN href="#appledumplings">Apple Dumplings</SPAN></li>
<li><SPAN href="#applefool">Apple Fool</SPAN></li>
<li><SPAN href="#applefritters">Apple Fritters</SPAN></li>
<li><SPAN href="#applejelly">Apple Jelly</SPAN></li>
<li><SPAN href="#applepancakes">Apple Pancakes</SPAN></li>
<li><SPAN href="#applepudding">Apple Pudding</SPAN></li>
<li><SPAN href="#applepuddingnottingham">Apple Pudding
(Nottingham)</SPAN></li>
<li><SPAN href="#applesago">Apple Sago</SPAN></li>
<li><SPAN href="#applesauce2">Apple Sauce</SPAN></li>
<li><SPAN href="#appletartopen">Apple Tart (open)</SPAN></li>
<li><SPAN href="#butteredapples">Apples, Buttered</SPAN></li>
<li><SPAN href="#dryingapples">Apples, Drying</SPAN></li>
<li><SPAN href="#applesrice">Apples (Rice)</SPAN></li>
<li><SPAN href="#evepudding">Eve Pudding</SPAN></li>
</ul>
</li>
<li><SPAN href="#appleandbarleypudding">Apple & Barley (Pearl)
Pudding</SPAN></li>
<li><SPAN href="#applecharlotte">Apple Charlotte</SPAN></li>
<li><SPAN href="#bakedapplecustard">Apple Custard, Baked</SPAN></li>
<li><SPAN href="#applesauce">Apple Sauce</SPAN></li>
<li><SPAN href="#applesouffle">Apple Soufflé</SPAN></li>
<li><SPAN href="#appleandorangecompote">Apple & Orange
Compôte</SPAN></li>
<li><SPAN href="#apricotcream">Apricot Cream</SPAN></li>
<li><SPAN href="#apricotsauce">Apricot Sauce</SPAN></li>
<li><SPAN href="#apricotpudding">Apricot Pudding</SPAN></li>
<li><SPAN href="#artichokesalad">Artichoke Salad</SPAN></li>
<li><SPAN href="#artichokesoup">Artichoke Soup</SPAN></li>
<li><SPAN href="#artichokesalaparmesan">Artichokes À la
Parmesan</SPAN></li>
<li><SPAN href="#artichokesalasauceblanche">Artichokes À la
Sauce Blanche</SPAN></li>
<li><SPAN href="#artichokesauxtomatoes">Artichokes aux Tomato</SPAN></li>
<li><SPAN href="#boiledasparagus">Asparagus, Boiled</SPAN></li>
<li><SPAN href="#A_WEEKS_MENU">A Week's Menu</SPAN></li>
<li> </li>
<li><SPAN href="#bakedapplecustard">Baked Apple Custard</SPAN></li>
<li><SPAN href="#bakedcustard">Baked Custard</SPAN></li>
<li><SPAN href="#bakedcustardpudding">Baked Custard Pudding</SPAN></li>
<li><SPAN href="#wholemealbananapudding">Banana, Wholemeal
Pudding</SPAN></li>
<li><SPAN href="#appleandbarleypudding">Barley (Pearl) and Apple
Pudding</SPAN></li>
<li><SPAN href="#barleysoup">Barley Soup</SPAN></li>
<li><SPAN href="#battercelery">Batter, Celery</SPAN></li>
<li><SPAN href="#jambatterpudding">Batter, Jam Pudding</SPAN></li>
<li><SPAN href="#batterpotato">Batter, Potato</SPAN></li>
<li><SPAN href="#batterpudding">Batter, Pudding</SPAN></li>
<li><SPAN href="#sweetbatter">Batter, Sweet</SPAN></li>
<li><SPAN href="#battervegetable">Batter, Vegetable</SPAN></li>
<li><SPAN href="#frenchbeanomelet">Bean, French, Omelet</SPAN></li>
<li><SPAN href="#beanpie">Bean Pie</SPAN></li>
<li><SPAN href="#butterbeanswithparsley">Beans, Butter, with Parsley
Sauce</SPAN></li>
<li><SPAN href="#belgianpudding">Belgian Pudding</SPAN></li>
<li><SPAN href="#birdsnestpudding">Bird's Nest Pudding</SPAN></li>
<li>Biscuits—
<ul>
<li><SPAN href="#butterbiscuits">Butter</SPAN></li>
<li><SPAN href="#chocolatebiscuits">Chocolate</SPAN></li>
<li><SPAN href="#cocoanutbiscuits">Cocoanut</SPAN></li>
</ul>
</li>
<li><SPAN href="#blackberrycream">Blackberry Cream</SPAN></li>
<li><SPAN href="#blancmange">Blancmange</SPAN></li>
<li><SPAN href="#BLANCMANGES">Blancmanges</SPAN></li>
<li><SPAN href="#chocolateblancmange">Blancmange, Chocolate</SPAN></li>
<li><SPAN href="#eggblancmange">Blancmange, Eggs</SPAN></li>
<li><SPAN href="#lemonblancmange">Blancmange, Lemon</SPAN></li>
<li><SPAN href="#BLANCMANGES">Blancmange—</SPAN>
<ul>
<li><SPAN href="#blancmangeorangemould1">Orange Mould (1)</SPAN></li>
<li><SPAN href="#blancmangeorangemould2">Orange Mould (2)</SPAN></li>
</ul>
</li>
<li><SPAN href="#semolinablancmange">Blancmange, Semolina</SPAN></li>
<li><SPAN href="#blancmangetartlets">Blancmange, Tartlets</SPAN></li>
<li><SPAN href="#boiledonionsauce">Boiled Onion Sauce</SPAN></li>
<li><SPAN href="#BREAD_AND_CAKES">Bread and Cakes—</SPAN>
<ul>
<li><SPAN href="#barleybannocks">Barley Bannocks</SPAN></li>
<li><SPAN href="#buns1">Buns</SPAN></li>
<li><SPAN href="#bunloaf">Bun Loaf</SPAN></li>
<li><SPAN href="#plainbuns">Buns, Plain</SPAN></li>
<li><SPAN href="#chocolatecake1">Chocolate (1)</SPAN></li>
<li><SPAN href="#chocolatecake2">Chocolate (2)</SPAN></li>
<li><SPAN href="#chocolatemacaroons">Chocolate Macaroons</SPAN></li>
<li><SPAN href="#cocoanutbiscuits">Cocoanut Biscuits</SPAN></li>
<li><SPAN href="#cocoanutdrops">Cocoanut Drops</SPAN></li>
<li><SPAN href="#crackers">Crackers</SPAN></li>
<li><SPAN href="#cinnamonmadeiracake">Cinnamon Madeira Cake</SPAN></li>
<li><SPAN href="#doughnuts">Doughnuts</SPAN></li>
<li><SPAN href="#dyspepticsbread">Dyspeptics'</SPAN></li>
<li><SPAN href="#oatmealbannocks">Oatmeal Bannocks</SPAN></li>
<li><SPAN href="#sallylunns">Sally Luns</SPAN></li>
<li><SPAN href="#unfermentedbread">Unfermented</SPAN></li>
<li><SPAN href="#victoriasandwiches">Victoria Sandwiches</SPAN></li>
<li><SPAN href="#wholemealgems">Wholemeal Gems</SPAN></li>
<li><SPAN href="#wholemealrockcakes">Wholemeal Rock Cakes</SPAN></li>
</ul>
</li>
<li><SPAN href="#breadandcheesesavoury">Bread and Cheese
Savoury</SPAN></li>
<li><SPAN href="#breadandjampudding">Bread and Jam Pudding</SPAN></li>
<li><SPAN href="#breadpuddingsteamed">Bread Pudding (steamed)</SPAN></li>
<li><SPAN href="#substantialbreadpuddings">Bread Puddings,
substantial</SPAN></li>
<li><SPAN href="#breadsouffle">Bread Soufflé</SPAN></li>
<li><SPAN href="#breadsoup">Bread Soup</SPAN></li>
<li><SPAN href="#riceandwheatbread">Bread, Wheat & Rice</SPAN></li>
<li><SPAN href="#fermentedwholemealbread">Bread, Wholemeal
Fermented</SPAN></li>
<li><SPAN href="#browncurrysauce">Brown Curry Sauce</SPAN></li>
<li><SPAN href="#browngravy">Brown Gravy</SPAN></li>
<li><SPAN href="#browngravy">Brown Gravy Sauce</SPAN></li>
<li><SPAN href="#brownsauce1">Brown Sauce (1)</SPAN></li>
<li><SPAN href="#brownsauce2">Brown Sauce (2)</SPAN></li>
<li><SPAN href="#stuffedspanishonionsandbrownsauce">Brown Sauce &
Stuffed Spanish Onions</SPAN></li>
<li><SPAN href="#brunak">Brunak</SPAN></li>
<li><SPAN href="#butterbeanswithparsley">Butter Beans with Parsley
Sauce</SPAN></li>
<li><SPAN href="#butterbiscuits">Butter Biscuits</SPAN></li>
<li><SPAN href="#butteredapples">Buttered Apples</SPAN></li>
<li><SPAN href="#buttermilkcake">Buttermilk Cake</SPAN></li>
<li><SPAN href="#buckinghampudding">Buckingham Pudding</SPAN></li>
<li><SPAN href="#bunpudding">Bun Pudding</SPAN></li>
<li> </li>
<li><SPAN href="#cabbage">Cabbage</SPAN></li>
<li><SPAN href="#eggsandcabbage">Cabbage and Eggs</SPAN></li>
<li><SPAN href="#cabbagesoup">Cabbage Soup</SPAN></li>
<li><SPAN href="#cabbagesoupfrench">Cabbage Soup (French)</SPAN></li>
<li><SPAN href="#cabinetpudding1">Cabinet Pudding (1)</SPAN></li>
<li><SPAN href="#cabinetpudding2">Cabinet Pudding (2)</SPAN></li>
<li><SPAN href="#cabinetpudding3">Cabinet Pudding (3)</SPAN></li>
<li><SPAN href="#lunchcake">Cake, Lunch</SPAN></li>
<li><SPAN href="#lunchcake">Cakes—</SPAN>
<ul>
<li><SPAN href="#applecake">Apple (German)</SPAN></li>
<li><SPAN href="#cocoanutrockcakes">Cocoanut Rock</SPAN></li>
<li><SPAN href="#cornflourcake">Cornflower</SPAN></li>
<li><SPAN href="#crispoatmealcakes">Crisp Oatmeal</SPAN></li>
<li><SPAN href="#gingerspongecake">Ginger Sponge</SPAN></li>
<li><SPAN href="#lemoncakes">Lemon</SPAN></li>
<li><SPAN href="#lightcake">Light</SPAN></li>
<li><SPAN href="#madeiracake">Madeira</SPAN></li>
<li><SPAN href="#orangecakes">Orange</SPAN></li>
<li><SPAN href="#plaincake">Plain</SPAN></li>
<li><SPAN href="#potatocakes">Potato</SPAN></li>
<li><SPAN href="#potatoflourcakes">Potato Flour</SPAN></li>
<li><SPAN href="#queensspongecake">Queen's Sponge</SPAN></li>
<li><SPAN href="#ricecakes1">Rice (1)</SPAN></li>
<li><SPAN href="#ricecakes2">Rice (2)</SPAN></li>
<li><SPAN href="#rockseedcakes">Rock Seed</SPAN></li>
<li><SPAN href="#seedcake1">Seed (1)</SPAN></li>
<li><SPAN href="#seedcake2">Seed (2)</SPAN></li>
<li><SPAN href="#seedcake3">Seed (3)</SPAN></li>
<li><SPAN href="#seedcake4">Seed (4)</SPAN></li>
<li><SPAN href="#seedcake5">Seed (5)</SPAN></li>
<li><SPAN href="#seedcake6">Seed (6)</SPAN></li>
<li><SPAN href="#slycakes">Sly</SPAN></li>
<li><SPAN href="#spongecake1">Sponge (1)</SPAN></li>
<li><SPAN href="#spongecake2">Sponge (2)</SPAN></li>
<li><SPAN href="#rolypolyspongecake">Sponge, Roly-poly</SPAN></li>
<li><SPAN href="#tipsycake">Tipsy</SPAN></li>
<li><SPAN href="#wholemealcake">Wholemeal</SPAN></li>
<li><SPAN href="#wholemealrockcakes">Wholemeal Rock</SPAN></li>
</ul>
</li>
<li><SPAN href="#canadianpudding">Canadian Pudding</SPAN></li>
<li><SPAN href="#capersauce">Caper Sauce</SPAN></li>
<li><SPAN href="#capersoup">Caper Soup</SPAN></li>
<li><SPAN href="#caramelcustard">Caramel Custard</SPAN></li>
<li><SPAN href="#caramelcupcustard">Caramel Cup Custard</SPAN></li>
<li><SPAN href="#carrotpudding">Carrot Pudding</SPAN></li>
<li><SPAN href="#carrotsoup1">Carrot Soup (1)</SPAN></li>
<li><SPAN href="#carrotsoup2">Carrot Soup (2)</SPAN></li>
<li><SPAN href="#potatoesandcarrots">Carrots and Potatoes</SPAN></li>
<li><SPAN href="#carrotsandrice">Carrots and Rice</SPAN></li>
<li><SPAN href="#carrotswithparsley">Carrots with Parsley
Sauce</SPAN></li>
<li><SPAN href="#caulifloweraugratin">Cauliflower au Gratin</SPAN></li>
<li><SPAN href="#cauliflowerandpotatopie">Cauliflower and Potato
Pie</SPAN></li>
<li><SPAN href="#cauliflowerpie">Cauliflower Pie</SPAN></li>
<li><SPAN href="#cauliflowersalad">Cauliflower Salad</SPAN></li>
<li><SPAN href="#cauliflowersoup">Cauliflower Soup</SPAN></li>
<li><SPAN href="#cauliflowerwithwhitesauce">Cauliflower with White
Sauce</SPAN></li>
<li><SPAN href="#celeryalaparmesan">Celery à la
Parmesan</SPAN></li>
<li><SPAN href="#battercelery">Celery Batter</SPAN></li>
<li><SPAN href="#clearcelerysoup">Celery Clear Soup</SPAN></li>
<li><SPAN href="#celerycroquettes">Celery Croquettes</SPAN></li>
<li><SPAN href="#italiancelery">Celery, Italian</SPAN></li>
<li><SPAN href="#steamedcelerywithwhitecheesesauce">Celery, Steamed,
with White Cheese Sauce</SPAN></li>
<li><SPAN href="#stewedcelerywithwhitesauce">Celery, Stewed, with
White Sauce</SPAN></li>
<li><SPAN href="#applecharlotteII">Charlotte, Apple</SPAN></li>
<li><SPAN href="#breadandcheesesavoury">Cheese & Bread
Savoury</SPAN></li>
<li><SPAN href="#eggandcheese">Cheese and Eggs</SPAN></li>
<li><SPAN href="#eggandcheesefondu">Cheese & Egg Fondu</SPAN></li>
<li><SPAN href="#spanishonionsandcheese">Cheese and Spanish
Onions</SPAN></li>
<li><SPAN href="#almondcheesecakes">Cheesecakes, Almond</SPAN></li>
<li><SPAN href="#potatocheesecakes">Cheesecakes, Potato</SPAN></li>
<li><SPAN href="#creamcheesesandwiches">Cheese, Cream,
Sandwiches</SPAN></li>
<li><SPAN href="#macaronicheese">Cheese, Macaroni</SPAN></li>
<li><SPAN href="#cheeseomelet">Cheese Omelet</SPAN></li>
<li><SPAN href="#potatocheese">Cheese, Potato</SPAN></li>
<li><SPAN href="#cheesesalad">Cheese Salad</SPAN></li>
<li><SPAN href="#cheesesandwiches">Cheese Sandwiches</SPAN></li>
<li><SPAN href="#cheesesouffle">Cheese Soufflé</SPAN></li>
<li><SPAN href="#chestnutpie">Chestnut Pie</SPAN></li>
<li><SPAN href="#vanillachestnuts">Chestnuts, Vanilla</SPAN></li>
<li><SPAN href="#almondchocolatepudding">Chocolate Almond
Pudding</SPAN></li>
<li><SPAN href="#chocolateblancmange">Chocolate Blancmange</SPAN></li>
<li><SPAN href="#chocolatebiscuits">Chocolate Biscuits</SPAN></li>
<li><SPAN href="#chocolatecake1">Chocolate Cake (1)</SPAN></li>
<li><SPAN href="#chocolatecake2">Chocolate Cake (2)</SPAN></li>
<li><SPAN href="#chocolatecream">Chocolate Cream</SPAN></li>
<li><SPAN href="#frenchchocolatecream1">Chocolate Cream
(French)</SPAN></li>
<li><SPAN href="#whippedchocolatecream">Chocolate Cream,
Whipped</SPAN></li>
<li><SPAN href="#chocolatemacaroons">Chocolate Macaroons</SPAN></li>
<li><SPAN href="#cinnamonmadeiracake">Cinnamon Madeira Cakes</SPAN></li>
<li><SPAN href="#chocolatemould">Chocolate Mould</SPAN></li>
<li><SPAN href="#chocolatepudding">Chocolate Pudding</SPAN></li>
<li><SPAN href="#steamedchocolatepudding">Chocolate Pudding,
Steamed</SPAN></li>
<li><SPAN href="#chocolatesandwiches">Chocolate Sandwiches</SPAN></li>
<li><SPAN href="#chocolatesauce">Chocolate Sauce</SPAN></li>
<li><SPAN href="#chocolatesouffle">Chocolate Soufflé</SPAN></li>
<li><SPAN href="#chocolatetrifle">Chocolate Trifle</SPAN></li>
<li><SPAN href="#chocolatetarts">Chocolate Tarts</SPAN></li>
<li><SPAN href="#christmaspudding1">Christmas Pudding (1)</SPAN></li>
<li><SPAN href="#christmaspudding2">Christmas Pudding (2)</SPAN></li>
<li><SPAN href="#christmaspudding3">Christmas Pudding (3)</SPAN></li>
<li><SPAN href="#christmaspudding4">Christmas Pudding (4)</SPAN></li>
<li><SPAN href="#clearcelerysoup">Clear Celery Soup</SPAN></li>
<li><SPAN href="#clearsoup">Clear Soup</SPAN></li>
<li><SPAN href="#clearsoupwithdumplings">Clear Soup, with
Dumplings</SPAN></li>
<li><SPAN href="#cocoapudding">Cocoa Pudding</SPAN></li>
<li><SPAN href="#cocoanutbiscuits">Cocoanut Biscuits</SPAN></li>
<li><SPAN href="#cocoanutdrops">Cocoanut Drops</SPAN></li>
<li><SPAN href="#cocoanutpudding1">Cocoanut Pudding (1)</SPAN></li>
<li><SPAN href="#cocoanutpudding2">Cocoanut Pudding (2)</SPAN></li>
<li><SPAN href="#cocoanutrockcakes">Cocoanut Rock Cakes</SPAN></li>
<li><SPAN href="#cocoanutsoup">Cocoanut Soup</SPAN></li>
<li><SPAN href="#colcanon">Colcanon</SPAN></li>
<li><SPAN href="#collegepudding">College Pudding</SPAN></li>
<li><SPAN href="#appleandorangecompote">Compôte of Oranges and
Apples</SPAN></li>
<li><SPAN href="#cornpudding">Corn Pudding</SPAN></li>
<li><SPAN href="#cornsoup">Corn Soup</SPAN></li>
<li><SPAN href="#sweetcornfritters">Corn, Sweet, Fritters</SPAN></li>
<li><SPAN href="#cornflourcake">Cornflower Cake</SPAN></li>
<li><SPAN href="#crackers">Crackers</SPAN></li>
<li><SPAN href="#CREAMS">Cream—</SPAN>
<ul>
<li><SPAN href="#apricotcream">Apricot</SPAN></li>
<li><SPAN href="#blackberrycream">Blackberry</SPAN></li>
<li><SPAN href="#creamcheesesandwiches">Cheese Sandwiches</SPAN></li>
<li><SPAN href="#chocolatecream">Chocolate</SPAN></li>
<li><SPAN href="#frenchchocolatecream1">Chocolate (French)</SPAN></li>
<li><SPAN href="#whippedchocolatecream">Chocolate, Whipped</SPAN></li>
<li><SPAN href="#eggcream">Egg</SPAN></li>
<li><SPAN href="#lemoncream">Lemon</SPAN></li>
<li><SPAN href="#lemoncreamforcheesecakes">Lemon Tarts</SPAN></li>
<li><SPAN href="#macarooncream">Macaroon</SPAN></li>
<li><SPAN href="#macaronicream">Macaroni</SPAN></li>
<li><SPAN href="#orangecream">Orange</SPAN></li>
<li><SPAN href="#raspberrycream">Raspberry</SPAN></li>
<li><SPAN href="#russiancream">Russian</SPAN></li>
<li><SPAN href="#strawberrycream">Strawberry</SPAN></li>
<li><SPAN href="#swisscream">Swiss</SPAN></li>
<li><SPAN href="#stewedpearsandvanillacream">Vanilla, and Stewed
Pears</SPAN></li>
<li><SPAN href="#whippedcreams">Whipped</SPAN></li>
</ul>
</li>
<li><SPAN href="#crispoatmealcakes">Crisp Oatmeal Cakes</SPAN></li>
<li><SPAN href="#potatocroquettes">Croquettes, Potato</SPAN></li>
<li><SPAN href="#celerycroquettes">Croquettes, Celery</SPAN></li>
<li><SPAN href="#crustformincepies">Crusts for Mince Pies</SPAN></li>
<li><SPAN href="#cucumbersalad">Cucumber Salad</SPAN></li>
<li><SPAN href="#cupcustard">Cup Custard</SPAN></li>
<li><SPAN href="#blackcurranttea">Currant (Black), Tea</SPAN></li>
<li><SPAN href="#redandwhitecurrantsauce">Currant Sauce, Red and
White</SPAN></li>
<li><SPAN href="#curryballs">Curry Balls</SPAN></li>
<li><SPAN href="#currysandwiches">Curry Sandwiches</SPAN></li>
<li><SPAN href="#currysauce1">Curry Sauce (1)</SPAN></li>
<li><SPAN href="#currysauce2">Curry Sauce (2)</SPAN></li>
<li><SPAN href="#browncurrysauce">Curry Sauce, Brown</SPAN></li>
<li><SPAN href="#currysavoury">Curry Savoury</SPAN></li>
<li><SPAN href="#curriedeggs">Curried Eggs</SPAN></li>
<li><SPAN href="#curriedlentilsandrice">Curried Lentils &
Rice</SPAN></li>
<li><SPAN href="#curriedpotatoes">Curried Potatoes</SPAN></li>
<li><SPAN href="#curriedrice">Curried Rice</SPAN></li>
<li><SPAN href="#curriedlentilsandrice">Curried Rice &
Lentils</SPAN></li>
<li><SPAN href="#curriedriceandtomatoes">Curried Rice and
Tomatoes</SPAN></li>
<li><SPAN href="#CUSTARDS">Custards—</SPAN>
<ul>
<li><SPAN href="#fruitandcustardpudding">And Fruit Puddings</SPAN></li>
<li><SPAN href="#allinsonscustard">Allinson's</SPAN></li>
<li><SPAN href="#almondcustard">Almond</SPAN></li>
<li><SPAN href="#bakedcustard">Baked</SPAN></li>
<li><SPAN href="#bakedapplecustard">Baked Apple</SPAN></li>
<li><SPAN href="#caramelcustard">Caramel</SPAN></li>
<li><SPAN href="#caramelcupcustard">Caramel Cup</SPAN></li>
<li><SPAN href="#cupcustard">Cup</SPAN></li>
<li><SPAN href="#frumenty">Frumenty</SPAN></li>
<li><SPAN href="#gooseberrycustard">Gooseberry</SPAN></li>
<li><SPAN href="#gooseberryfool">Gooseberry Fool</SPAN></li>
<li><SPAN href="#kentishpuddingpie">In Pastry</SPAN></li>
<li><SPAN href="#macaronicustard">Macaroni</SPAN></li>
<li><SPAN href="#macarooncustard">Macaroon</SPAN></li>
<li><SPAN href="#orangecustard">Orange</SPAN></li>
<li><SPAN href="#kentishpuddingpie">Pastry</SPAN></li>
<li><SPAN href="#custardpudding">Pudding</SPAN></li>
<li><SPAN href="#bakedcustardpudding">Pudding, Baked</SPAN></li>
<li><SPAN href="#custardpuddingwithouteggs">Pudding without
Eggs</SPAN></li>
<li><SPAN href="#raspberrycustard">Raspberry</SPAN></li>
<li><SPAN href="#strawberrycustard">Strawberry</SPAN></li>
<li><SPAN href="#savourycustard">Savoury (1)</SPAN></li>
<li><SPAN href="#savourycustardanotherway">Savoury (2)</SPAN></li>
</ul>
</li>
<li><SPAN href="#mushroomcutlets">Cutlets, Mushroom</SPAN></li>
<li> </li>
<li><SPAN href="#devonshiresandwiches">Devonshire Sandwiches</SPAN></li>
<li><SPAN href="#doughnuts">Doughnuts</SPAN></li>
<li><SPAN href="#dryingapples">Dried Apples</SPAN></li>
<li><SPAN href="#appledumplings">Dumplings, Apple</SPAN></li>
<li><SPAN href="#spinachdumplings">Dumplings, Spinach</SPAN></li>
<li><SPAN href="#spongedumplings">Dumplings, Sponge</SPAN></li>
<li><SPAN href="#dyspepticsbread">Dyspeptics' Bread</SPAN></li>
<li> </li>
<li><SPAN href="#EGG_COOKERY">Egg Cookery—</SPAN>
<ul>
<li><SPAN href="#applesouffle">Apple Soufflé</SPAN></li>
<li><SPAN href="#cheesesouffle">Cheese Soufflé</SPAN></li>
<li><SPAN href="#chocolatesouffle">Chocolate Soufflé</SPAN></li>
<li><SPAN href="#curriedeggs">Curried Eggs</SPAN></li>
<li><SPAN href="#eggandcheese">Egg and Cheese</SPAN></li>
<li><SPAN href="#eggandcheesefondu">Egg & Cheese Fondu</SPAN></li>
<li><SPAN href="#eggandtomatosandwiches">Egg and Tomato
Sandwiches</SPAN></li>
<li><SPAN href="#eggandtomatosauce">Egg and Tomato Sauce</SPAN></li>
<li><SPAN href="#eggsaladwithmayo">Egg Salad and Mayonnaise</SPAN></li>
<li><SPAN href="#eggsalmagundiwithjam">Egg Salmagundi with
Jam</SPAN></li>
<li><SPAN href="#eggsavoury">Egg Savoury</SPAN></li>
<li><SPAN href="#eggsalabonnefemme">Eggs à la Bonne
Femme</SPAN></li>
<li><SPAN href="#eggsaladuchesse">Eggs à la Duchesse</SPAN></li>
<li><SPAN href="#eggsaugratin">Eggs au Gratin</SPAN></li>
<li><SPAN href="#eggsandcabbage">Eggs and Cabbage</SPAN></li>
<li><SPAN href="#mushroomandeggs">Eggs and Mushrooms</SPAN></li>
<li><SPAN href="#poachedeggs">Eggs, Poached</SPAN></li>
<li><SPAN href="#scallopedeggs">Eggs, Scalloped</SPAN></li>
<li><SPAN href="#scotcheggs">Eggs, Scotch</SPAN></li>
<li><SPAN href="#stuffedeggs">Eggs, Stuffed</SPAN></li>
<li><SPAN href="#sweetcreamedeggs">Eggs, Sweet Creamed</SPAN></li>
<li><SPAN href="#swisseggs">Eggs, Swiss</SPAN></li>
<li><SPAN href="#tarragoneggs">Eggs, Tarragon</SPAN></li>
<li><SPAN href="#tomatoeggs">Eggs, Tomato</SPAN></li>
<li><SPAN href="#watereggs">Eggs, Water</SPAN></li>
<li><SPAN href="#forcemeateggs">Forcemeat Eggs</SPAN></li>
<li><SPAN href="#frencheggs">French Eggs</SPAN></li>
<li><SPAN href="#mushroomsouffle">Mushroom Soufflé</SPAN></li>
<li><SPAN href="#potatosouffle">Potato Soufflé</SPAN></li>
<li><SPAN href="#ratafiasouffle">Ratafia Soufflé</SPAN></li>
<li><SPAN href="#ricesouffle">Rice Soufflé</SPAN></li>
<li><SPAN href="#savourycreamedeggs">Savory Creamed Eggs</SPAN></li>
<li><SPAN href="#savourysouffle">Savory Soufflé</SPAN></li>
<li><SPAN href="#spinachtortilla">Spinach Tortilla</SPAN></li>
<li><SPAN href="#stirredeggs">Stirred Eggs on Toast</SPAN></li>
<li><SPAN href="#sweetcreamedeggs">Sweet Creamed Eggs</SPAN></li>
<li><SPAN href="#tomatosouffle">Tomato Soufflé</SPAN></li>
</ul>
</li>
<li><SPAN href="#eggandtomatosandwiches">Egg and Tomato
Sandwiches</SPAN></li>
<li><SPAN href="#eggblancmange">Egg Blancmange</SPAN></li>
<li><SPAN href="#eggcapersauce">Egg Caper Sauce</SPAN></li>
<li><SPAN href="#eggcream">Egg Cream</SPAN></li>
<li><SPAN href="#eggmayo">Egg Mayonnaise</SPAN></li>
<li><SPAN href="#eggsauce">Egg Sauce</SPAN></li>
<li><SPAN href="#eggwithsaffronsauce">Egg Sauce with Saffron</SPAN></li>
<li><SPAN href="#empresspudding">Empress Puddings</SPAN></li>
<li><SPAN href="#evepudding">Eve Pudding</SPAN></li>
<li> </li>
<li><SPAN href="#favouritepie">Favourite Pie</SPAN></li>
<li><SPAN href="#featherpudding">Feather Pudding</SPAN></li>
<li><SPAN href="#lentilflourpudding">Flour Lentil Pudding</SPAN></li>
<li><SPAN href="#potatoflourcakes">Flour Potato Cakes</SPAN></li>
<li><SPAN href="#forcemeatballs">Forcemeat Balls</SPAN></li>
<li><SPAN href="#forcemeateggs">Forcemeat Eggs</SPAN></li>
<li><SPAN href="#frenchbeanomelet">French Bean Omelet</SPAN></li>
<li><SPAN href="#frencheggs">French Eggs</SPAN></li>
<li><SPAN href="#frenchomeletwithcheese">French Omelet with
Cheese</SPAN></li>
<li><SPAN href="#frenchsauce">French Sauce</SPAN></li>
<li><SPAN href="#friedonionsauce">Fried Onion Sauce</SPAN></li>
<li><SPAN href="#applefritters">Fritters, Apple</SPAN></li>
<li><SPAN href="#ricefritters">Fritters, Rice</SPAN></li>
<li><SPAN href="#savouryfritters1">Fritters, Savoury (1)</SPAN></li>
<li><SPAN href="#savouryfritters2">Fritters, Savoury (2)</SPAN></li>
<li><SPAN href="#sweetcornfritters">Fritters, Sweet Corn</SPAN></li>
<li><SPAN href="#fruitandcustardpudding">Fruit and Custard
Pudding</SPAN></li>
<li><SPAN href="#stewedfruitpudding">Fruit, Stewed, Pudding</SPAN></li>
<li><SPAN href="#frumenty">Frumenty</SPAN></li>
<li> </li>
<li><SPAN href="#gardenersomelet">Gardener Omelet</SPAN></li>
<li><SPAN href="#giantsagopudding">Giant Sago Pudding</SPAN></li>
<li><SPAN href="#gingerspongecake">Ginger Sponge Cake</SPAN></li>
<li><SPAN href="#goldensyruppudding1">Golden Syrup Puddings</SPAN></li>
<li><SPAN href="#gooseberrycustard">Gooseberry Custard</SPAN></li>
<li><SPAN href="#gooseberryfool">Gooseberry Fool</SPAN></li>
<li><SPAN href="#gooseberrysouffle">Gooseberry Soufflé</SPAN></li>
<li><SPAN href="#greengagesouffle">Greengage Soufflé</SPAN></li>
<li><SPAN href="#riceandgreenpeasoup">Green Pea and Rice Soup</SPAN></li>
<li><SPAN href="#green">Green Vegetables</SPAN></li>
<li><SPAN href="#groundricepancakes">Ground Rice Pancakes</SPAN></li>
<li><SPAN href="#groundricepudding">Ground Rice Pudding</SPAN></li>
<li><SPAN href="#drallinsonsgruel">Gruel</SPAN></li>
<li><SPAN href="#barleygruel">Gruel Barley</SPAN></li>
<li> </li>
<li><SPAN href="#haggis">Haggis</SPAN></li>
<li><SPAN href="#haricotsoup">Haricot Soup</SPAN></li>
<li><SPAN href="#hastymealpudding1">Hasty Meal Pudding (1)</SPAN></li>
<li><SPAN href="#hastymealpudding2">Hasty Meal Pudding (2)</SPAN></li>
<li><SPAN href="#herbomelet">Herb Omelet</SPAN></li>
<li><SPAN href="#herbpie">Herb Pie</SPAN></li>
<li><SPAN href="#herbsauce">Herb Sauce</SPAN></li>
<li><SPAN href="#horseradishsauce">Horseradish Sauce</SPAN></li>
<li><SPAN href="#hotpot">Hot-Pot</SPAN></li>
<li> </li>
<li><SPAN href="#appendix">Index to Advertisements—</SPAN>
<ul>
<li><SPAN href="#brunakad">Brunak</SPAN></li>
<li>Dr. Allinson's—
<ul>
<li><SPAN href="#nfbiscuitsad">Biscuits</SPAN></li>
<li><SPAN href="#blancmangead">Blancmange Powder</SPAN></li>
<li>Books on Health</li>
<li><SPAN href="#oatsad">Breakfast Oats</SPAN></li>
<li><SPAN href="#crushedwheatad">Crushed Wheat</SPAN></li>
<li><SPAN href="#custardad">Custard Powder</SPAN></li>
<li><SPAN href="#crushedwheatad">Fine Ground Wheatmeal</SPAN></li>
<li><SPAN href="#oilad">Finest Nut Oil</SPAN></li>
<li><SPAN href="#naturalfoodad">Food for Babies</SPAN></li>
<li><SPAN href="#powerad">Food "Power"</SPAN></li>
<li>Hair Restorer</li>
<li>Hair Tonic</li>
<li><SPAN href="#cocoaad">Natural Food Cocoa</SPAN></li>
<li><SPAN href="#cocoaad">Natural Food Chocolate</SPAN></li>
<li><SPAN href="#prepbarleyad">Prepared Barley</SPAN></li>
<li><SPAN href="#oilad">Salad Oil</SPAN></li>
<li>Simple Ointment</li>
<li>Specialities</li>
<li>Tar Soap</li>
<li><SPAN href="#vegebutterad">Vege-Butter</SPAN></li>
<li><SPAN href="#crushedwheatad">Wholemeal</SPAN></li>
<li>Wholemeal Lunch Biscuits</li>
<li><SPAN href="#rusksad">Wholemeal Rusks</SPAN></li>
</ul>
</li>
</ul>
</li>
<li><SPAN href="#tapiocaice">Ice, Tapioca</SPAN></li>
<li><SPAN href="#icing">Icing for Cakes</SPAN></li>
<li><SPAN href="#improvedmilkpuddings">Improved Milk Puddings</SPAN></li>
<li><SPAN href="#INVALID_COOKERY">Invalid Cookery—</SPAN>
<ul>
<li><SPAN href="#barleyforbabies">Barley for Babies</SPAN></li>
<li><SPAN href="#barleyforinvalidsandadults">Barley for Invalids and
Adults</SPAN></li>
<li><SPAN href="#barleygruel">Barley Gruel</SPAN></li>
<li><SPAN href="#barleyjelly">Barley Jelly</SPAN></li>
<li><SPAN href="#barleyporridge">Barley Porridge</SPAN></li>
<li><SPAN href="#barleypuddings">Barley Puddings</SPAN></li>
<li><SPAN href="#barleywater">Barley Water</SPAN></li>
<li><SPAN href="#blackcurranttea">Black Currant Tea</SPAN></li>
<li><SPAN href="#brantea">Bran Tea</SPAN></li>
<li><SPAN href="#cocoa">Cocoa</SPAN></li>
<li><SPAN href="#lemonwater">Lemon Water</SPAN></li>
<li><SPAN href="#oatmealporridge">Oatmeal Porridge</SPAN></li>
<li><SPAN href="#oatmealwater">Oatmeal Water</SPAN></li>
<li><SPAN href="#ricepudding">Rice Pudding</SPAN></li>
<li><SPAN href="#italianmacaroni">Italian Macaroni</SPAN></li>
</ul>
</li>
<li> </li>
<li><SPAN href="#breadandjampudding">Jam & Bread Pudding</SPAN></li>
<li><SPAN href="#jambatterpudding">Jam Batter Pudding</SPAN></li>
<li><SPAN href="#applejelly">Jellies, Apple</SPAN></li>
<li><SPAN href="#barleyjelly">Jellies, Barley</SPAN></li>
<li><SPAN href="#jumbles">Jumbles</SPAN></li>
<li> </li>
<li><SPAN href="#kentishpuddingpie">Kentish Pudding Pie</SPAN></li>
<li> </li>
<li><SPAN href="#leekpie">Leek Pie</SPAN></li>
<li><SPAN href="#leeksoup1">Leek Soup (1)</SPAN></li>
<li><SPAN href="#leeksoup2">Leek Soup (2)</SPAN></li>
<li><SPAN href="#leeks">Leeks</SPAN></li>
<li><SPAN href="#lemonblancmange">Lemon Blancmange</SPAN></li>
<li><SPAN href="#lemoncakes">Lemon Cakes</SPAN></li>
<li><SPAN href="#lemoncream">Lemon Cream</SPAN></li>
<li><SPAN href="#lemoncreamforcheesecakes">Lemon Cream Tarts</SPAN></li>
<li><SPAN href="#lemonpudding">Lemon Pudding</SPAN></li>
<li><SPAN href="#lemontart">Lemon Tart</SPAN></li>
<li><SPAN href="#lemontrifle">Lemon Trifle</SPAN></li>
<li><SPAN href="#lentilflourpudding">Lentil Flour Pudding</SPAN></li>
<li><SPAN href="#lentilomelet">Lentil Omelet</SPAN></li>
<li><SPAN href="#lentilpie">Lentil Pie</SPAN></li>
<li><SPAN href="#lentilrissoles">Lentil Rissoles</SPAN></li>
<li><SPAN href="#lentilsoup">Lentil Soup</SPAN></li>
<li><SPAN href="#lentilturnovers">Lentil Turnovers</SPAN></li>
<li><SPAN href="#riceandlentils">Lentils and Rice</SPAN></li>
<li><SPAN href="#curriedlentilsandrice">Lentils, Curried, &
Rice</SPAN></li>
<li><SPAN href="#pottedlentils">Lentils, Potted, for
Sandwiches</SPAN></li>
<li><SPAN href="#lightcake">Light Cakes</SPAN></li>
<li><SPAN href="#londonpudding">London Pudding</SPAN></li>
<li><SPAN href="#lunchcake">Lunch Cake</SPAN></li>
<li> </li>
<li><SPAN href="#macaronicheese">Macaroni Cheese</SPAN></li>
<li><SPAN href="#macaronicream">Macaroni Cream</SPAN></li>
<li><SPAN href="#macaronicustard">Macaroni Custard</SPAN></li>
<li><SPAN href="#italianmacaroni">Macaroni, Italian</SPAN></li>
<li><SPAN href="#macaroniomelet">Macaroni Omelet</SPAN></li>
<li><SPAN href="#macaronipancakes">Macaroni Pancakes</SPAN></li>
<li><SPAN href="#macaronipudding1">Macaroni Pudding (1)</SPAN></li>
<li><SPAN href="#macaronipudding2">Macaroni Pudding (2)</SPAN></li>
<li><SPAN href="#macaronisavoury">Macaroni Savoury</SPAN></li>
<li><SPAN href="#macaronistew">Macaroni Stew</SPAN></li>
<li><SPAN href="#macaroon">Macaroon</SPAN></li>
<li><SPAN href="#macarooncream">Macaroon Cream</SPAN></li>
<li><SPAN href="#macarooncustard">Macaroon Custard</SPAN></li>
<li><SPAN href="#chocolatemacaroons">Macaroon, Chocolate</SPAN></li>
<li><SPAN href="#madeiracake">Madeira Cake</SPAN></li>
<li><SPAN href="#malvernpudding">Malvern Pudding</SPAN></li>
<li><SPAN href="#marlboroughpie">Marlborough Pie</SPAN></li>
<li><SPAN href="#marlboroughpudding">Marlborough Pudding</SPAN></li>
<li><SPAN href="#orangemarmaladepudding">Marmalade (Orange)
Pudding</SPAN></li>
<li><SPAN href="#eggmayo">Mayonnaise Egg</SPAN></li>
<li><SPAN href="#mayosauce">Mayonnaise Sauce</SPAN></li>
<li><SPAN href="#melonpudding">Melon Pudding</SPAN></li>
<li><SPAN href="#milkfrothsauce">Milk Froth Sauce</SPAN></li>
<li><SPAN href="#milkpudding">Milk Pudding</SPAN></li>
<li><SPAN href="#improvedmilkpuddings">Milk Puddings,
Improved</SPAN></li>
<li><SPAN href="#milksoup">Milk Soup</SPAN></li>
<li><SPAN href="#milksoupforchildren">Milk Soup for Children</SPAN></li>
<li><SPAN href="#mincemeat">Mincemeat (1)</SPAN></li>
<li><SPAN href="#anothermincemeat">Mincemeat (2)</SPAN></li>
<li><SPAN href="#mincemeatpancakes">Mincemeat Pancakes</SPAN></li>
<li><SPAN href="#minestra">Minestra</SPAN></li>
<li><SPAN href="#mintsauce">Mint Sauce</SPAN></li>
<li><SPAN href="#mushroomcutlets">Mushroom Cutlets</SPAN></li>
<li><SPAN href="#mushroomandeggs">Mushroom and Eggs</SPAN></li>
<li><SPAN href="#potatoandmushroomstew">Mushroom and Potato
Stew</SPAN></li>
<li><SPAN href="#mushroompie">Mushroom Pie</SPAN></li>
<li><SPAN href="#mushroomsavoury">Mushroom Savoury</SPAN></li>
<li><SPAN href="#mushroomsouffle">Mushroom Soufflé</SPAN></li>
<li><SPAN href="#mushroomtart">Mushroom Tart and Gravy</SPAN></li>
<li><SPAN href="#mushroomtartlets">Mushroom Tartlets</SPAN></li>
<li><SPAN href="#mushroomturnover">Mushroom Turnover</SPAN></li>
<li><SPAN href="#stewedmushrooms">Mushrooms, Stewed</SPAN></li>
<li><SPAN href="#mustardsauce">Mustard Sauce</SPAN></li>
<li> </li>
<li><SPAN href="#forbabies">Natural Food for Babies</SPAN></li>
<li><SPAN href="#forinvalidsandadults">Natural Food for Invalids and
Adults</SPAN></li>
<li><SPAN href="#newcastlepudding">Newcastle Pudding</SPAN></li>
<li><SPAN href="#nurserypudding">Nursery Pudding</SPAN></li>
<li> </li>
<li><SPAN href="#oatmealbannocks">Oatmeal Bannocks</SPAN></li>
<li><SPAN href="#crispoatmealcakes">Oatmeal Cakes (Crisp)</SPAN></li>
<li><SPAN href="#oatmealfingerrolls">Oatmeal Finger Rolls</SPAN></li>
<li><SPAN href="#oatmealpancakes">Oatmeal Pancakes</SPAN></li>
<li><SPAN href="#oatmealpiecrust">Oatmeal Pie Crust</SPAN></li>
<li><SPAN href="#oatmealpudding">Oatmeal Pudding</SPAN></li>
<li><SPAN href="#oatmealsoup">Oatmeal Soup</SPAN></li>
<li><SPAN href="#olivesauce">Olive Sauce</SPAN></li>
<li><SPAN href="#frenchbeanomelet">Omelet, French Bean</SPAN></li>
<li><SPAN href="#frenchomeletwithcheese">Omelet (French) with
Cheese</SPAN></li>
<li><SPAN href="#gardenersomelet">Omelet, Gardener's</SPAN></li>
<li><SPAN href="#herbomelet">Omelet, Herbs</SPAN></li>
<li><SPAN href="#lentilomelet">Omelet, Lentil</SPAN></li>
<li><SPAN href="#macaroniomelet">Omelet, Macaroni</SPAN></li>
<li><SPAN href="#onionomelet">Omelet, Onion</SPAN></li>
<li><SPAN href="#savouryomelet">Omelet, Savoury</SPAN></li>
<li><SPAN href="#omeletsouffle1">Omelet Soufflé (1)</SPAN></li>
<li><SPAN href="#omeletsouffle2">Omelet Soufflé (2)</SPAN></li>
<li><SPAN href="#sweetomeletsouffle">Omelet Soufflé
(Sweet)</SPAN></li>
<li><SPAN href="#sweetomelet1">Omelet, Sweet (1)</SPAN></li>
<li><SPAN href="#sweetomelet2">Omelet, Sweet (2)</SPAN></li>
<li><SPAN href="#sweetomelet3">Omelet, Sweet (3)</SPAN></li>
<li><SPAN href="#tomatoomelet1">Omelet, Tomato (1)</SPAN></li>
<li><SPAN href="#tomatoomelet2">Omelet, Tomato (2)</SPAN></li>
<li><SPAN href="#trappistomelet">Omelet, Trappist</SPAN></li>
<li><SPAN href="#cheeseomelet">Omelets, Cheese</SPAN></li>
<li><SPAN href="#riceandonionsoup">Onion and Rice Soup</SPAN></li>
<li><SPAN href="#onionomelet">Onion Omelet</SPAN></li>
<li><SPAN href="#tomatoandonionpie">Onion Pie & Tomato</SPAN></li>
<li><SPAN href="#onionsalad">Onion Salad</SPAN></li>
<li><SPAN href="#onionsauce">Onion Sauce</SPAN></li>
<li><SPAN href="#frenchonionsoup">Onion Soup (French)</SPAN></li>
<li><SPAN href="#oniontart">Onion Tart</SPAN></li>
<li><SPAN href="#oniontortilla">Onion Tortilla</SPAN></li>
<li><SPAN href="#onionturnover">Onion Turnover</SPAN></li>
<li><SPAN href="#boiledonionsauce">Onion (Boiled) Sauce</SPAN></li>
<li><SPAN href="#friedonionsauce">Onion (Fried) Sauce</SPAN></li>
<li><SPAN href="#braisedonions">Onions (Braised)</SPAN></li>
<li><SPAN href="#queensappleandonionpie">Onions and Queen's Apple
Pie</SPAN></li>
<li><SPAN href="#riceandonions">Onions and Rice</SPAN></li>
<li><SPAN href="#bakedspanishonions">Onions (Spanish) Baked</SPAN></li>
<li><SPAN href="#spanishonionsandcheese">Onions (Spanish) and
Cheese</SPAN></li>
<li><SPAN href="#stewedspanishonions">Onions (Spanish) Stewed</SPAN></li>
<li><SPAN href="#orangecakes">Orange Cakes</SPAN></li>
<li><SPAN href="#appleandorangecompote">Orange & Apple
Compôte</SPAN></li>
<li><SPAN href="#orangecream">Orange Cream</SPAN></li>
<li><SPAN href="#orangecustard">Orange Custard</SPAN></li>
<li><SPAN href="#orangeflowerpuff">Orange Flower Puff</SPAN></li>
<li><SPAN href="#orangeflowersauce">Orange Flower Sauce</SPAN></li>
<li><SPAN href="#orangefrothsauce">Orange Froth Sauce</SPAN></li>
<li><SPAN href="#orangemarmaladepudding">Orange Marmalade
Pudding</SPAN></li>
<li><SPAN href="#orangemould">Orange Mould</SPAN></li>
<li><SPAN href="#blancmangeorangemould1">Orange Mould Blancmange
(1)</SPAN></li>
<li><SPAN href="#blancmangeorangemould2">Orange Mould Blancmange
(2)</SPAN></li>
<li><SPAN href="#orangepudding">Orange Pudding</SPAN></li>
<li><SPAN href="#orangesauce">Orange Sauce</SPAN></li>
<li><SPAN href="#orangesyrup">Orange Syrup</SPAN></li>
<li><SPAN href="#oxfordpudding">Oxford Pudding</SPAN></li>
<li> </li>
<li><SPAN href="#pancakepudding">Pancake Pudding</SPAN></li>
<li><SPAN href="#pancakes">Pancakes</SPAN></li>
<li><SPAN href="#applepancakes">Pancakes, Apple</SPAN></li>
<li><SPAN href="#groundricepancakes">Pancakes, Ground Rice</SPAN></li>
<li><SPAN href="#macaronipancakes">Pancakes, Macaroni</SPAN></li>
<li><SPAN href="#mincemeatpancakes">Pancakes, Mincemeat</SPAN></li>
<li><SPAN href="#oatmealpancakes">Pancakes, Oatmeal</SPAN></li>
<li><SPAN href="#pancakeswithcurrants">Pancakes with Currants</SPAN></li>
<li><SPAN href="#paradisepudding">Paradise Pudding</SPAN></li>
<li><SPAN href="#parsleysauce">Parsley Sauce</SPAN></li>
<li><SPAN href="#parsnipsoup">Parsnip Soup</SPAN></li>
<li><SPAN href="#peasoup">Pea Soup</SPAN></li>
<li><SPAN href="#stewedpearsandvanillacream">Pears (Stewed) and
Vanilla Cream</SPAN></li>
<li><SPAN href="#peasebrose">Pease Brose</SPAN></li>
<li><SPAN href="#pickledwalnutsavoury">Pickled Walnut Savoury</SPAN></li>
<li><SPAN href="#chestnutpie">Pie, Chestnut</SPAN></li>
<li><SPAN href="#piecrusts">Piecrusts</SPAN></li>
<li><SPAN href="#tomatopie">Pie, Tomato</SPAN></li>
<li><SPAN href="#PIES">Pie—</SPAN>
<ul>
<li><SPAN href="#beanpie">Bean</SPAN></li>
<li><SPAN href="#cauliflowerpie">Cauliflower</SPAN></li>
<li><SPAN href="#cauliflowerandpotatopie">Cauliflower and
Potato</SPAN></li>
<li><SPAN href="#favouritepie">Favourite</SPAN></li>
<li><SPAN href="#herbpie">Herb</SPAN></li>
<li><SPAN href="#kentishpuddingpie">Kentish Pudding</SPAN></li>
<li><SPAN href="#leekpie">Leek</SPAN></li>
<li><SPAN href="#lentilpie">Lentil</SPAN></li>
<li><SPAN href="#marlboroughpie">Marlborough</SPAN></li>
<li><SPAN href="#mushroompie">Mushroom</SPAN></li>
<li><SPAN href="#queensappleandonionpie">Onions and Queen's
Apple</SPAN></li>
<li><SPAN href="#potatopie">Potato</SPAN></li>
<li><SPAN href="#cauliflowerandpotatopie">Potato and
Cauliflower</SPAN></li>
<li><SPAN href="#potatoandtomatopie">Potato and Tomato</SPAN></li>
<li><SPAN href="#queensappleandonionpie">Queen's Apple and
Onion</SPAN></li>
<li><SPAN href="#queensonionpie">Queen's Onion</SPAN></li>
<li><SPAN href="#queenstomatopie">Queen's Tomato</SPAN></li>
<li><SPAN href="#savourypie">Savoury</SPAN></li>
<li><SPAN href="#potatoandtomatopie">Tomato and Potato</SPAN></li>
<li><SPAN href="#vegetablepie1">Vegetable (1)</SPAN></li>
<li><SPAN href="#vegetablepie2">Vegetable (2)</SPAN></li>
</ul>
</li>
<li><SPAN href="#PIES">Pies</SPAN></li>
<li><SPAN href="#plaincake">Plain Cake</SPAN></li>
<li><SPAN href="#plumpudding">Plum Pudding</SPAN></li>
<li><SPAN href="#poachedeggs">Poached Eggs</SPAN></li>
<li><SPAN href="#poorepicurespudding">Poor Epicure's Pudding</SPAN></li>
<li><SPAN href="#poppyseedpudding">Poppy-Seed Pudding</SPAN></li>
<li><SPAN href="#porridge">Porridge</SPAN></li>
<li><SPAN href="#barleyporridge">Porridge, Barley</SPAN></li>
<li><SPAN href="#oatmealporridge">Porridge, Oatmeal</SPAN></li>
<li><SPAN href="#portugueserice">Portuguese Rice</SPAN></li>
<li><SPAN href="#portuguesesoup">Portuguese Soup</SPAN></li>
<li><SPAN href="#POTATO_COOKERY">Potato Cookery—</SPAN>
<ul>
<li><SPAN href="#potatoesaladuchesse">Potato à la
Duchesse</SPAN></li>
<li><SPAN href="#potatobirdsnest">Potato, Bird's Nest</SPAN></li>
<li><SPAN href="#potatocakes">Potato Cakes</SPAN></li>
<li><SPAN href="#potatocheese">Potato Cheese</SPAN></li>
<li><SPAN href="#potatocheesecakes">Potato Cheesecakes</SPAN></li>
<li><SPAN href="#potatocroquettes">Potato Croquettes</SPAN></li>
<li><SPAN href="#potatopudding">Potato Pudding</SPAN></li>
<li><SPAN href="#potatopuff">Potato Puff</SPAN></li>
<li><SPAN href="#bakedpotatorolls">Potato Rolls, Baked</SPAN></li>
<li><SPAN href="#spanishpotatorolls">Potato Rolls, Spanish</SPAN></li>
<li><SPAN href="#potatosaladI">Potato Salad (1)</SPAN></li>
<li><SPAN href="#potatosaladII">Potato Salad (2)</SPAN></li>
<li><SPAN href="#mashedpotatosalad">Potato Salad, Mashed</SPAN></li>
<li><SPAN href="#potatosausages">Potato Sausages</SPAN></li>
<li><SPAN href="#potatosavoury">Potato Savoury</SPAN></li>
<li><SPAN href="#potatosnow">Potato Snow</SPAN></li>
<li><SPAN href="#potatosurprise">Potato Surprise</SPAN></li>
<li><SPAN href="#potatowithcheese">Potato with Cheese</SPAN></li>
<li><SPAN href="#potatoesandcarrots">Potatoes and Carrots</SPAN></li>
<li><SPAN href="#brownedpotatoes">Potatoes, Browned</SPAN></li>
<li><SPAN href="#curriedpotatoes">Potatoes, Curried</SPAN></li>
<li><SPAN href="#mashedpotatoes">Potatoes, Mashed</SPAN></li>
<li><SPAN href="#mashedpotatoesanotherway">Potatoes, Mashed (Another
way)</SPAN></li>
<li><SPAN href="#milkpotatoes">Potatoes (Milk)</SPAN></li>
<li><SPAN href="#milkpotatoeswithcapers">Potatoes (Milk) with
Capers</SPAN></li>
<li><SPAN href="#scallopedpotatoes">Potatoes, Scalloped</SPAN></li>
<li><SPAN href="#stuffedpotatoes1">Potatoes, Stuffed (1)</SPAN></li>
<li><SPAN href="#stuffedpotatoes2">Potatoes, Stuffed (2)</SPAN></li>
<li><SPAN href="#stuffedpotatoes3">Potatoes, Stuffed (3)</SPAN></li>
<li><SPAN href="#stuffedpotatoes4">Potatoes, Stuffed (4)</SPAN></li>
<li><SPAN href="#toastedpotatoes">Potatoes, Toasted</SPAN></li>
</ul>
</li>
<li><SPAN href="#batterpotato">Potato, Batter</SPAN></li>
<li><SPAN href="#cauliflowerandpotatopie">Potato and Cauliflower
Pie</SPAN></li>
<li><SPAN href="#potatoandtomatopie">Potato and Tomato Pie</SPAN></li>
<li><SPAN href="#potatoflourcakes">Potato Flour Cakes</SPAN></li>
<li><SPAN href="#potatopie">Potato Pie</SPAN></li>
<li><SPAN href="#potatosaladI">Potato Salad (1)</SPAN></li>
<li><SPAN href="#potatosaladII">Potato Salad (2)</SPAN></li>
<li><SPAN href="#potatosouffle">Potato Soufflé</SPAN></li>
<li><SPAN href="#potatosoup">Potato Soup</SPAN></li>
<li><SPAN href="#potatoandmushroomstew">Potatoes and Mushroom
Stew</SPAN></li>
<li><SPAN href="#prunepudding">Prune Pudding</SPAN></li>
<li><SPAN href="#prunepudding2">Prune Pudding</SPAN></li>
<li><SPAN href="#pudding">Pudding—</SPAN>
<ul>
<li><SPAN href="#almondpudding1">Almond (1)</SPAN></li>
<li><SPAN href="#almondpudding2">Almond (2)</SPAN></li>
<li><SPAN href="#belgianpudding">Belgian</SPAN></li>
<li><SPAN href="#birdsnestpudding">Bird's Nest</SPAN></li>
<li><SPAN href="#breadandjampudding">Bread and Jam</SPAN></li>
<li><SPAN href="#canadianpudding">Canadian</SPAN></li>
<li><SPAN href="#carrotpudding">Carrot</SPAN></li>
<li><SPAN href="#almondchocolatepudding">Chocolate Almond</SPAN></li>
<li><SPAN href="#cocoanutpudding1">Cocoanut</SPAN></li>
<li><SPAN href="#collegepudding">College</SPAN></li>
<li><SPAN href="#cornpudding">Corn</SPAN></li>
<li><SPAN href="#fruitandcustardpudding">Fruit and Custard</SPAN></li>
<li><SPAN href="#giantsagopudding">Giant Sago</SPAN></li>
<li><SPAN href="#goldensyruppudding1">Golden Syrup</SPAN></li>
<li><SPAN href="#hastymealpudding1">Hasty Meal (1)</SPAN></li>
<li><SPAN href="#hastymealpudding2">Hasty Meal (2)</SPAN></li>
<li><SPAN href="#lentilflourpudding">Lentil Flour</SPAN></li>
<li><SPAN href="#londonpudding">London</SPAN></li>
<li><SPAN href="#macaronipudding1">Macaroni</SPAN></li>
<li><SPAN href="#malvernpudding">Malvern</SPAN></li>
<li><SPAN href="#marlboroughpudding">Marlborough</SPAN></li>
<li><SPAN href="#melonpudding">Melon</SPAN></li>
<li><SPAN href="#milkpudding">Milk</SPAN></li>
<li><SPAN href="#newcastlepudding">Newcastle</SPAN></li>
<li><SPAN href="#nurserypudding">Nursery</SPAN></li>
<li><SPAN href="#oatmealpudding">Oatmeal</SPAN></li>
<li><SPAN href="#orangepudding">Orange</SPAN></li>
<li><SPAN href="#orangemarmaladepudding">Orange Marmalade</SPAN></li>
<li><SPAN href="#oxfordpudding">Oxford</SPAN></li>
<li><SPAN href="#pancakepudding">Pancake</SPAN></li>
<li><SPAN href="#potatopudding">Potato</SPAN></li>
<li><SPAN href="#prunepudding">Prune</SPAN></li>
<li><SPAN href="#semolinapudding">Semolina</SPAN></li>
<li><SPAN href="#simplepudding">Simple</SPAN></li>
<li><SPAN href="#simplefruitpudding">Simple Fruit</SPAN></li>
<li><SPAN href="#spanishpudding">Spanish</SPAN></li>
<li><SPAN href="#stewedfruitpudding">Stewed Fruit</SPAN></li>
<li><SPAN href="#tapiocapudding">Tapioca</SPAN></li>
<li><SPAN href="#winifredpudding">Winifred</SPAN></li>
</ul>
</li>
<li>Puddings—
<ul>
<li><SPAN href="#almondricepudding">Almond Rice</SPAN></li>
<li><SPAN href="#applepudding">Apple</SPAN></li>
<li><SPAN href="#applecharlotte">Apple Charlotte</SPAN></li>
<li><SPAN href="#applepuddingnottingham">Apple (Nottingham)</SPAN></li>
<li><SPAN href="#apricotpudding">Apricot</SPAN></li>
<li><SPAN href="#bakedcustard">Baked Custard</SPAN></li>
<li><SPAN href="#jambatterpudding">Baked Jam</SPAN></li>
<li><SPAN href="#barleypuddings">Barley</SPAN></li>
<li><SPAN href="#appleandbarleypudding">Barley (Pearl) and
Apple</SPAN></li>
<li><SPAN href="#batterpudding">Batter</SPAN></li>
<li><SPAN href="#breadpuddingsteamed">Bread (Steamed)</SPAN></li>
<li><SPAN href="#substantialbreadpuddings">Bread
(Substantial)</SPAN></li>
<li><SPAN href="#buckinghampudding">Buckingham</SPAN></li>
<li><SPAN href="#bunpudding">Bun</SPAN></li>
<li><SPAN href="#cabinetpudding1">Cabinet (1)</SPAN></li>
<li><SPAN href="#cabinetpudding2">Cabinet (2)</SPAN></li>
<li><SPAN href="#cabinetpudding3">Cabinet (3)</SPAN></li>
<li><SPAN href="#chocolatepudding">Chocolate</SPAN></li>
<li><SPAN href="#chocolatemould">Chocolate Mould</SPAN></li>
<li><SPAN href="#steamedchocolatepudding">Chocolate (Steamed)</SPAN></li>
<li><SPAN href="#christmaspudding1">Christmas</SPAN></li>
<li><SPAN href="#cocoapudding">Cocoa</SPAN></li>
<li><SPAN href="#custardpudding">Custard</SPAN></li>
<li><SPAN href="#empresspudding">Empress</SPAN></li>
<li><SPAN href="#evepudding">Eve</SPAN></li>
<li><SPAN href="#featherpudding">Feather</SPAN></li>
<li><SPAN href="#forbabies">For Babies</SPAN></li>
<li><SPAN href="#goldensyruppudding1">Golden Syrup</SPAN></li>
<li><SPAN href="#groundricepudding">Ground Rice</SPAN></li>
<li><SPAN href="#kentishpuddingpie">Kentish Pie</SPAN></li>
<li><SPAN href="#lemonpudding">Lemon</SPAN></li>
<li><SPAN href="#improvedmilkpuddings">Milk, Improved</SPAN></li>
<li><SPAN href="#orangemould">Orange Mould</SPAN></li>
<li><SPAN href="#paradisepudding">Paradise</SPAN></li>
<li><SPAN href="#plumpudding">Plum</SPAN></li>
<li><SPAN href="#poorepicurespudding">Poor Epicure's</SPAN></li>
<li><SPAN href="#poppyseedpudding">Poppy-Seed</SPAN></li>
<li><SPAN href="#prunepudding">Prune</SPAN></li>
<li><SPAN href="#ricepudding">Rice</SPAN></li>
<li><SPAN href="#frenchricepudding">Rice (French)</SPAN></li>
<li><SPAN href="#rolledwheatpudding">Rolled Wheat</SPAN></li>
<li><SPAN href="#ruskpudding">Rusk</SPAN></li>
<li><SPAN href="#simplesouffle">Simple Soufflé</SPAN></li>
<li><SPAN href="#spongedumplings">Sponge Dumplings</SPAN></li>
<li><SPAN href="#stuffedsweetrolls">Stuffed Sweet Rolls</SPAN></li>
<li><SPAN href="#vanillachestnuts">Vanilla Chestnuts</SPAN></li>
<li><SPAN href="#wholemealbananapudding">Wholemeal Banana</SPAN></li>
<li><SPAN href="#yorkshirepudding">Yorkshire</SPAN>, <SPAN href="#yorkshirepuddingII">II</SPAN></li>
</ul>
</li>
<li><SPAN href="#potatopuff">Puffs, Potato</SPAN></li>
<li> </li>
<li><SPAN href="#queensappleandonionpie">Queen's Apple and Onion
Pie</SPAN></li>
<li><SPAN href="#queensonionpie">Queen's Onion Pie</SPAN></li>
<li><SPAN href="#queensspongecake">Queen's Sponge Cakes</SPAN></li>
<li><SPAN href="#queenstomatopie">Queen's Tomato Pie</SPAN></li>
<li> </li>
<li><SPAN href="#raspberrycream">Raspberry Cream</SPAN></li>
<li><SPAN href="#raspberrycustard">Raspberry Custard</SPAN></li>
<li><SPAN href="#raspberryfroth">Raspberry Froth</SPAN></li>
<li><SPAN href="#raspberryfrothsauce">Raspberry Froth Sauce</SPAN></li>
<li><SPAN href="#ratafiasauce">Ratafia Sauce</SPAN></li>
<li><SPAN href="#ratafiasouffle">Ratafia Soufflé</SPAN></li>
<li><SPAN href="#carrotsandrice">Rice and Carrots</SPAN></li>
<li><SPAN href="#riceandgreenpeasoup">Rice and Green Pea Soup</SPAN></li>
<li><SPAN href="#riceandlentils">Rice and Lentils</SPAN></li>
<li><SPAN href="#curriedlentilsandrice">Rice & Lentils,
Curried</SPAN></li>
<li><SPAN href="#riceandonions">Rice and Onions</SPAN></li>
<li><SPAN href="#riceandonionsoup">Rice and Onion Soup</SPAN></li>
<li><SPAN href="#riceandwheatbread">Rice and Wheat Bread</SPAN></li>
<li><SPAN href="#ricecakes1">Rice Cakes (1)</SPAN></li>
<li><SPAN href="#ricecakes2">Rice Cakes (2)</SPAN></li>
<li><SPAN href="#curriedrice">Rice, Curried</SPAN></li>
<li><SPAN href="#ricefritters">Rice Fritters</SPAN></li>
<li><SPAN href="#howtocookrice">Rice, How to Cook</SPAN></li>
<li><SPAN href="#groundricepancakes">Rice (Ground) Pancakes</SPAN></li>
<li><SPAN href="#groundricepudding">Rice (Ground) Pudding</SPAN></li>
<li><SPAN href="#italiansavouryrice">Rice (Italian) Savoury</SPAN></li>
<li><SPAN href="#portugueserice">Rice (Portuguese)</SPAN></li>
<li><SPAN href="#frenchricepudding">Rice Pudding (French)</SPAN></li>
<li><SPAN href="#savouryricecroquettes">Rice Savoury
Croquettes</SPAN></li>
<li><SPAN href="#ricesouffle">Rice Soufflé</SPAN></li>
<li><SPAN href="#ricesoup">Rice Soup</SPAN></li>
<li><SPAN href="#spanishrice">Rice (Spanish)</SPAN></li>
<li><SPAN href="#lentilrissoles">Rissoles, Lentil</SPAN></li>
<li><SPAN href="#rockseedcakes">Rock Seed Cakes</SPAN></li>
<li><SPAN href="#rolledwheatpudding">Rolled Wheat Pudding</SPAN></li>
<li><SPAN href="#oatmealfingerrolls">Rolls, Oatmeal Finger</SPAN></li>
<li><SPAN href="#stuffedsweetrolls">Rolls, Stuffed Sweet</SPAN></li>
<li><SPAN href="#unfermentedfingerrolls">Rolls, Unfermented
Finger</SPAN></li>
<li><SPAN href="#rosesauce">Rose Sauce</SPAN></li>
<li><SPAN href="#ruskpudding">Rusk Pudding</SPAN></li>
<li><SPAN href="#russiancream">Russian Cream</SPAN></li>
<li> </li>
<li><SPAN href="#eggwithsaffronsauce">Saffron with Egg Sauce</SPAN></li>
<li><SPAN href="#giantsagopudding">Sago (Giant) Pudding</SPAN></li>
<li><SPAN href="#SALADS">Salads—</SPAN>
<ul>
<li><SPAN href="#artichokesalad">Artichoke</SPAN></li>
<li><SPAN href="#cauliflowersalad">Cauliflower</SPAN></li>
<li><SPAN href="#cheesesalad">Cheese</SPAN></li>
<li><SPAN href="#cucumbersalad">Cucumber</SPAN></li>
<li><SPAN href="#eggsaladwithmayo">Egg and Mayonnaise</SPAN></li>
<li><SPAN href="#eggmayo">Egg Mayonnaise</SPAN></li>
<li><SPAN href="#onionsalad">Onion</SPAN></li>
<li><SPAN href="#potatosalad1">Potato (1)</SPAN></li>
<li><SPAN href="#potatosalad2">Potato (2)</SPAN></li>
<li><SPAN href="#potatosaladI">Potato (1)</SPAN></li>
<li><SPAN href="#potatosaladII">Potato (2)</SPAN></li>
<li><SPAN href="#mashedpotatosalad">Potato, Mashed</SPAN></li>
<li><SPAN href="#spanishsalad">Spanish</SPAN></li>
<li><SPAN href="#wintersalad">Winter</SPAN></li>
</ul>
</li>
<li><SPAN href="#sallylunns">Sally Luns</SPAN></li>
<li><SPAN href="#SANDWICHES">Sandwiches—</SPAN>
<ul>
<li><SPAN href="#cheesesandwiches">Cheese</SPAN></li>
<li><SPAN href="#chocolatesandwiches">Chocolate</SPAN></li>
<li><SPAN href="#creamcheesesandwiches">Cream Cheese</SPAN></li>
<li><SPAN href="#currysandwiches">Curry</SPAN></li>
<li><SPAN href="#devonshiresandwiches">Devonshire</SPAN></li>
<li><SPAN href="#eggandtomatosandwichesII">Egg and Tomato</SPAN></li>
<li><SPAN href="#pottedlentils">Potted Lentil</SPAN></li>
<li><SPAN href="#eggandtomatosandwichesII">Tomato and Egg</SPAN></li>
<li><SPAN href="#tomatoesontoast">Tomatoes on Toast</SPAN></li>
<li><SPAN href="#victoriasandwiches">Victoria</SPAN></li>
</ul>
</li>
<li><SPAN href="#SAUCES">Sauces—</SPAN>
<ul>
<li><SPAN href="#applesauce">Apple</SPAN></li>
<li><SPAN href="#apricotsauce">Apricot</SPAN></li>
<li><SPAN href="#boiledonionsauce">Boiled Onion</SPAN></li>
<li><SPAN href="#brownsauce1">Brown (1)</SPAN></li>
<li><SPAN href="#brownsauce2">Brown (2)</SPAN></li>
<li><SPAN href="#browncurrysauce">Brown Curry</SPAN></li>
<li><SPAN href="#browngravy">Brown Gravy</SPAN></li>
<li><SPAN href="#stuffedspanishonionsandbrownsauce">Brown and Stuffed
Spanish Onion</SPAN></li>
<li><SPAN href="#capersauce">Caper</SPAN></li>
<li><SPAN href="#chocolatesauce">Chocolate</SPAN></li>
<li><SPAN href="#redandwhitecurrantsauce">Currant (Red and
White)</SPAN></li>
<li><SPAN href="#currysauce1">Curry (1)</SPAN></li>
<li><SPAN href="#currysauce2">Curry (2)</SPAN></li>
<li><SPAN href="#eggsauce">Egg</SPAN></li>
<li><SPAN href="#eggcapersauce">Egg Caper</SPAN></li>
<li><SPAN href="#eggwithsaffronsauce">Egg with Saffron</SPAN></li>
<li><SPAN href="#frenchsauce">French</SPAN></li>
<li><SPAN href="#herbsauce">Herb</SPAN></li>
<li><SPAN href="#horseradishsauce">Horseradish</SPAN></li>
<li><SPAN href="#eggmayo">Mayonnaise</SPAN></li>
<li><SPAN href="#milkfrothsauce">Milk Froth</SPAN></li>
<li><SPAN href="#mintsauce">Mint</SPAN></li>
<li><SPAN href="#mustardsauce">Mustard</SPAN></li>
<li><SPAN href="#olivesauce">Olive</SPAN></li>
<li><SPAN href="#onionsauce">Onion</SPAN></li>
<li><SPAN href="#friedonionsauce">Onions, Fried</SPAN></li>
<li><SPAN href="#orangesauce">Orange</SPAN></li>
<li><SPAN href="#orangeflowersauce">Orange Flower</SPAN></li>
<li><SPAN href="#orangefrothsauce">Orange Froth</SPAN></li>
<li><SPAN href="#parsleysauce">Parsley</SPAN></li>
<li><SPAN href="#raspberryfrothsauce">Raspberry Froth</SPAN></li>
<li><SPAN href="#ratafiasauce">Ratafia</SPAN></li>
<li><SPAN href="#rosesauce">Rose</SPAN></li>
<li><SPAN href="#savourysauce">Savoury</SPAN></li>
<li><SPAN href="#sorrelsauce">Sorrel</SPAN></li>
<li><SPAN href="#spicesauce">Spice</SPAN></li>
<li><SPAN href="#tartaresauce">Tartare</SPAN></li>
<li><SPAN href="#tomatosauce1">Tomato (1)</SPAN></li>
<li><SPAN href="#tomatosauce2">Tomato (2)</SPAN></li>
<li><SPAN href="#wheatmealsauce">Wheatmeal</SPAN></li>
<li><SPAN href="#whitesauce1">White (1)</SPAN></li>
<li><SPAN href="#whitesauce2">White (2)</SPAN></li>
<li><SPAN href="#savourywhitesauce">White Savoury</SPAN></li>
<li><SPAN href="#spanishonionsandwhitesauce">White, and Spanish
Onions</SPAN></li>
</ul>
</li>
<li><SPAN href="#potatosausages">Sausages, Potato</SPAN></li>
<li><SPAN href="#SAVOURIES">Savouries—</SPAN>
<ul>
<li><SPAN href="#artichokesauxtomatoes">Artichokes and
Tomatoes</SPAN></li>
<li><SPAN href="#beanpie">Bean Pie</SPAN></li>
<li><SPAN href="#breadandcheesesavoury">Bread and Cheese</SPAN></li>
<li><SPAN href="#butterbeanswithparsley">Butter Beans and Parsley
Sauce</SPAN></li>
<li><SPAN href="#carrotsandrice">Carrots and Rice</SPAN></li>
<li><SPAN href="#cauliflowerpie">Cauliflower Pie</SPAN></li>
<li><SPAN href="#cauliflowerandpotatopie">Cauliflower and Potato
Pie</SPAN></li>
<li><SPAN href="#celeryalaparmesan">Celery à la
Parmesan</SPAN></li>
<li><SPAN href="#celerycroquettes">Celery Croquettes</SPAN></li>
<li><SPAN href="#breadandcheesesavoury">Cheese and Bread</SPAN></li>
<li><SPAN href="#chestnutpie">Chestnut Pie</SPAN></li>
<li><SPAN href="#colcanon">Colcanon</SPAN></li>
<li><SPAN href="#cornpudding">Corn Pudding</SPAN></li>
<li><SPAN href="#currysavoury">Curry</SPAN></li>
<li><SPAN href="#curryballs">Curry Balls</SPAN></li>
<li><SPAN href="#favouritepie">Favourite Pie</SPAN></li>
<li><SPAN href="#forcemeatballs">Forcemeat Balls</SPAN></li>
<li><SPAN href="#savouryfritters1">Fritters, Savoury (1)</SPAN></li>
<li><SPAN href="#savouryfritters2">Fritters, Savoury (2)</SPAN></li>
<li><SPAN href="#haggis">Haggis</SPAN></li>
<li><SPAN href="#hotpot">Hot-Pot</SPAN></li>
<li><SPAN href="#curriedlentilsandrice">Lentil (Curried) and
Rice</SPAN></li>
<li><SPAN href="#lentilrissoles">Lentil Rissoles</SPAN></li>
<li><SPAN href="#lentilturnovers">Lentil Turnover</SPAN></li>
<li><SPAN href="#pottedlentils">Lentils, Potted, for
Sandwiches</SPAN></li>
<li><SPAN href="#minestra">Minestra</SPAN></li>
<li><SPAN href="#mushroomsavoury">Mushroom</SPAN></li>
<li><SPAN href="#mushroomcutlets">Mushroom Cutlets</SPAN></li>
<li><SPAN href="#mushroomtart">Mushroom Tart and Gravy</SPAN></li>
<li><SPAN href="#mushroomtartlets">Mushroom Tartlet</SPAN></li>
<li><SPAN href="#mushroomturnover">Mushroom Turnover</SPAN></li>
<li><SPAN href="#nutroast">Nutroast</SPAN></li>
<li><SPAN href="#oatmealpiecrust">Oatmeal Piecrust</SPAN></li>
<li><SPAN href="#oniontart">Onion Tart</SPAN></li>
<li><SPAN href="#onionturnover">Onion Turnover</SPAN></li>
<li><SPAN href="#potatopie">Potato Pie</SPAN></li>
<li><SPAN href="#potatoandmushroomstew">Potato and Mushroom
Stew</SPAN></li>
<li><SPAN href="#potatoandtomatopie">Potato and Tomato Pie</SPAN></li>
<li><SPAN href="#queensappleandonionpie">Queen's Apple and Onion
Pie</SPAN></li>
<li><SPAN href="#queensonionpie">Queen's Onion Pie</SPAN></li>
<li><SPAN href="#queenstomatopie">Queen's Tomato Pie</SPAN></li>
<li><SPAN href="#savourycustard">Savoury, Custard (1)</SPAN></li>
<li><SPAN href="#savourycustardanotherway">Savoury, Custard
(2)</SPAN></li>
<li><SPAN href="#savourypie">Savoury Pie</SPAN></li>
<li><SPAN href="#pickledwalnutsavoury">Savoury, Pickled
Walnut</SPAN></li>
<li><SPAN href="#savourytartlets">Savoury Tartlets</SPAN></li>
<li><SPAN href="#spaghettiauxtomato">Spaghetti aux Tomato</SPAN></li>
<li><SPAN href="#spanishonionsandcheese">Spanish Onion, and
Cheese</SPAN></li>
<li><SPAN href="#stewedspanishonions">Spanish Onions (Stewed)</SPAN></li>
<li><SPAN href="#spanishonionsandwhitesauce">Spanish Onions and White
Sauce</SPAN></li>
<li><SPAN href="#spanishstew">Spanish Stew</SPAN></li>
<li><SPAN href="#spinachdumplings">Spinach Dumplings</SPAN></li>
<li><SPAN href="#stewedmushrooms">Stewed Mushrooms</SPAN></li>
<li><SPAN href="#stuffedspanishonionsandbrownsauce">Stuffed Spanish
Onions and Brown Sauce</SPAN></li>
<li><SPAN href="#sweetcornfritters">Sweet Corn Fritters</SPAN></li>
<li><SPAN href="#tomatoandonionpie">Tomato and Onion Pie</SPAN></li>
<li><SPAN href="#tomatopie">Tomato Pie</SPAN></li>
<li><SPAN href="#tomatoesalaparmesan">Tomato à la
Parmesan</SPAN></li>
<li><SPAN href="#tomatotortilla">Tomato Tortilla</SPAN></li>
<li><SPAN href="#tomatoesaugratin">Tomatoes au Gratin</SPAN></li>
<li><SPAN href="#vegetableballs">Vegetable Balls</SPAN></li>
<li><SPAN href="#vegetablemould">Vegetable Mould</SPAN></li>
<li><SPAN href="#vegetablepie1">Vegetable Pie (1)</SPAN></li>
<li><SPAN href="#vegetablepie2">Vegetable Pie (2)</SPAN></li>
<li><SPAN href="#vegetablestew">Vegetable Stew</SPAN></li>
<li><SPAN href="#yorkshirepudding">Yorkshire Pudding</SPAN></li>
</ul>
</li>
<li><SPAN href="#savourycreamedeggs">Savoury Creamed Eggs</SPAN></li>
<li><SPAN href="#savourydishesmadewithbatter">Savoury Dishes made with
Batter</SPAN></li>
<li><SPAN href="#eggsavoury">Savoury Egg</SPAN></li>
<li><SPAN href="#macaronisavoury">Savoury Macaroni</SPAN></li>
<li><SPAN href="#savouryomelet">Savoury Omelet</SPAN></li>
<li><SPAN href="#potatosavoury">Savoury Potatoes</SPAN></li>
<li><SPAN href="#italiansavouryrice">Savoury Rice (Italian)</SPAN></li>
<li><SPAN href="#savouryricecroquettes">Savoury Rice
Croquettes</SPAN></li>
<li><SPAN href="#savourysauce">Savoury Sauce</SPAN></li>
<li><SPAN href="#savourysouffle">Savoury Soufflé</SPAN></li>
<li><SPAN href="#savourywhitesauce">Savoury White Sauce</SPAN></li>
<li><SPAN href="#scallopedeggs">Scalloped Eggs</SPAN></li>
<li><SPAN href="#scotchkale">Scotch, or Curly Kale</SPAN></li>
<li><SPAN href="#scotcheggs">Scotch Eggs</SPAN></li>
<li><SPAN href="#seedcake1">Seed Cake (1)</SPAN></li>
<li><SPAN href="#seedcake2">Seed Cake (2)</SPAN></li>
<li><SPAN href="#seedcake3">Seed Cake (3)</SPAN></li>
<li><SPAN href="#seedcake4">Seed Cake (4)</SPAN></li>
<li><SPAN href="#seedcake5">Seed Cake (5)</SPAN></li>
<li><SPAN href="#seedcake6">Seed Cake (6)</SPAN></li>
<li><SPAN href="#rockseedcakes">Seed Cakes, Rock</SPAN></li>
<li><SPAN href="#semolinablancmange">Semolina Blancmange</SPAN></li>
<li><SPAN href="#simplefruitpudding">Simple Fruit Pudding</SPAN></li>
<li><SPAN href="#simplepudding">Simple Pudding</SPAN></li>
<li><SPAN href="#simplesouffle">Simple Soufflé</SPAN></li>
<li><SPAN href="#slycakes">Sly Cakes</SPAN></li>
<li><SPAN href="#snowballs">Snowballs</SPAN></li>
<li><SPAN href="#sorrelsauce">Sorrel Sauce</SPAN></li>
<li><SPAN href="#sorrelsoup1">Sorrel Soup (1)</SPAN></li>
<li><SPAN href="#sorrelsoup2">Sorrel Soup (2)</SPAN></li>
<li><SPAN href="#sorrelsoup3">Sorrel Soup (French) (3)</SPAN></li>
<li><SPAN href="#applesouffle">Soufflé, Apple</SPAN></li>
<li><SPAN href="#breadsouffle">Soufflé, Bread</SPAN></li>
<li><SPAN href="#cheesesouffle">Soufflé, Cheese</SPAN></li>
<li><SPAN href="#chocolatesouffle">Soufflé, Chocolate</SPAN></li>
<li><SPAN href="#gooseberrysouffle">Soufflé,
Gooseberry</SPAN></li>
<li><SPAN href="#greengagesouffle">Soufflé, Greengage</SPAN></li>
<li><SPAN href="#mushroomsouffle">Soufflé, Mushroom</SPAN></li>
<li><SPAN href="#omeletsouffle">Soufflé, Omelet</SPAN></li>
<li><SPAN href="#omeletsouffle1">Soufflé, Omelet (1)</SPAN></li>
<li><SPAN href="#omeletsouffle2">Soufflé, Omelet (2)</SPAN></li>
<li><SPAN href="#potatosouffle">Soufflé, Potatoes</SPAN></li>
<li><SPAN href="#ratafiasouffle">Soufflé, Ratafia</SPAN></li>
<li><SPAN href="#ricesouffle">Soufflé, Rice</SPAN></li>
<li><SPAN href="#savourysouffle">Soufflé, Savoury</SPAN></li>
<li><SPAN href="#simplesouffle">Soufflé, Simple</SPAN></li>
<li><SPAN href="#sweetomeletsouffle">Soufflé, Sweet
Omelet</SPAN></li>
<li><SPAN href="#tomatosouffle">Soufflé, Tomato</SPAN></li>
<li><SPAN href="#SOUPS_AND_STEWS">Soups—</SPAN>
<ul>
<li><SPAN href="#artichokesoup">Artichoke</SPAN></li>
<li><SPAN href="#barleysoup">Barley</SPAN></li>
<li><SPAN href="#breadsoup">Bread</SPAN></li>
<li><SPAN href="#cabbagesoup">Cabbage</SPAN></li>
<li><SPAN href="#cabbagesoupfrench">Cabbage (French)</SPAN></li>
<li><SPAN href="#capersoup">Caper</SPAN></li>
<li><SPAN href="#carrotsoup1">Carrot (1)</SPAN></li>
<li><SPAN href="#carrotsoup2">Carrot (2)</SPAN></li>
<li><SPAN href="#cauliflowersoup">Cauliflower</SPAN></li>
<li><SPAN href="#clearsoup">Clear</SPAN></li>
<li><SPAN href="#clearcelerysoup">Clear Celery</SPAN></li>
<li><SPAN href="#clearsoupwithdumplings">Clear, with
Dumplings</SPAN></li>
<li><SPAN href="#cocoanutsoup">Cocoanut</SPAN></li>
<li><SPAN href="#cornsoup">Corn</SPAN></li>
<li><SPAN href="#haricotsoup">Haricot</SPAN></li>
<li><SPAN href="#leeksoup1">Leek (1)</SPAN></li>
<li><SPAN href="#leeksoup2">Leek (2)</SPAN></li>
<li><SPAN href="#lentilsoup">Lentil</SPAN></li>
<li><SPAN href="#milksoup">Milk</SPAN></li>
<li><SPAN href="#milksoupforchildren">Milk, for Children</SPAN></li>
<li><SPAN href="#oatmealsoup">Oatmeal</SPAN></li>
<li><SPAN href="#riceandonionsoup">Onion and Rice</SPAN></li>
<li><SPAN href="#frenchonionsoup">Onion (French)</SPAN></li>
<li><SPAN href="#parsnipsoup">Parsnip</SPAN></li>
<li><SPAN href="#peasoup">Pea</SPAN></li>
<li><SPAN href="#portuguesesoup">Portuguese</SPAN></li>
<li><SPAN href="#potatosoup">Potato</SPAN></li>
<li><SPAN href="#ricesoup">Rice</SPAN></li>
<li><SPAN href="#riceandgreenpeasoup">Rice and Green Pea</SPAN></li>
<li><SPAN href="#sorrelsoup1">Sorrel (1)</SPAN></li>
<li><SPAN href="#sorrelsoup2">Sorrel (2)</SPAN></li>
<li><SPAN href="#sorrelsoup3">Sorrel (French) (3)</SPAN></li>
<li><SPAN href="#spanishsoup">Spanish</SPAN></li>
<li><SPAN href="#spinachsoup">Spinach</SPAN></li>
<li><SPAN href="#springsoup">Spring</SPAN></li>
<li><SPAN href="#standrewssoup">St. Andrew's</SPAN></li>
<li><SPAN href="#summersoup">Summer</SPAN></li>
<li><SPAN href="#tapiocaandtomatosoup">Tapioca and Tomato</SPAN></li>
<li><SPAN href="#tomatosoup1">Tomato (1)</SPAN></li>
<li><SPAN href="#tomatosoup2">Tomato (2)</SPAN></li>
<li><SPAN href="#tapiocaandtomatosoup">Tomato and Tapioca</SPAN></li>
<li><SPAN href="#vegetablesoup">Vegetable</SPAN></li>
<li><SPAN href="#vegetablemarrowsoup">Vegetable Marrow</SPAN></li>
<li><SPAN href="#whitesoup">White</SPAN></li>
<li><SPAN href="#wholemealsoup">Wholemeal</SPAN></li>
</ul>
</li>
<li><SPAN href="#spaghettiauxtomato">Spaghetti aux Tomato</SPAN></li>
<li><SPAN href="#spanishonionsandcheese">Spanish Onion and
Cheese</SPAN></li>
<li><SPAN href="#spanishonionsandwhitesauce">Spanish Onions and White
Sauce</SPAN></li>
<li><SPAN href="#stuffedspanishonionsandbrownsauce">Spanish Onions,
Stuffed, and Brown Sauce</SPAN></li>
<li><SPAN href="#stewedspanishonions">Spanish Onions, Stewed</SPAN></li>
<li><SPAN href="#spanishpudding">Spanish Pudding</SPAN></li>
<li><SPAN href="#spanishrice">Spanish Rice</SPAN></li>
<li><SPAN href="#spanishsalad">Spanish Salad</SPAN></li>
<li><SPAN href="#spanishstew">Spanish Stew</SPAN></li>
<li><SPAN href="#spicesauce">Spice Sauce</SPAN></li>
<li><SPAN href="#spinach">Spinach</SPAN></li>
<li><SPAN href="#spinachdumplings">Spinach Dumplings</SPAN></li>
<li><SPAN href="#spinachsoup">Spinach Soup</SPAN></li>
<li><SPAN href="#spinachtortilla">Spinach Tortilla</SPAN></li>
<li><SPAN href="#queensspongecake">Sponge Cake, Queen's</SPAN></li>
<li><SPAN href="#spongecake1">Sponge Cake (1)</SPAN></li>
<li><SPAN href="#spongecake2">Sponge Cake (2)</SPAN></li>
<li><SPAN href="#gingerspongecake">Sponge Cakes, Ginger</SPAN></li>
<li><SPAN href="#rolypolyspongecake">Sponge Cake, Roly-poly</SPAN></li>
<li><SPAN href="#spongedumplings">Sponge Dumplings</SPAN></li>
<li><SPAN href="#spongemould">Sponge Mould</SPAN></li>
<li><SPAN href="#springsoup">Spring Soup</SPAN></li>
<li><SPAN href="#stewedfruitpudding">Stewed Fruit Pudding</SPAN></li>
<li><SPAN href="#stewedmushrooms">Stewed Mushrooms</SPAN></li>
<li><SPAN href="#stewedpearsandvanillacream">Stewed Pears and Vanilla
Cream</SPAN></li>
<li><SPAN href="#stewedspanishonions">Stewed Spanish Onions</SPAN></li>
<li><SPAN href="#SOUPS_AND_STEWS">Stews—</SPAN>
<ul>
<li><SPAN href="#macaronistew">Macaroni</SPAN></li>
<li><SPAN href="#potatoandmushroomstew">Mushroom & Potato</SPAN></li>
<li><SPAN href="#potatoandmushroomstew">Potato & Mushroom</SPAN></li>
<li><SPAN href="#spanishstew">Spanish</SPAN></li>
<li><SPAN href="#vegetablestew">Vegetable</SPAN></li>
</ul>
</li>
<li><SPAN href="#stirredeggs">Stirred Eggs on Toast</SPAN></li>
<li><SPAN href="#strawberrycream">Strawberry Cream</SPAN></li>
<li><SPAN href="#strawberrycustard">Strawberry Custard</SPAN></li>
<li><SPAN href="#stuffedeggs">Stuffed Eggs</SPAN></li>
<li><SPAN href="#stuffedpotatoes1">Stuffed Potatoes (1)</SPAN></li>
<li><SPAN href="#stuffedpotatoes2">Stuffed Potatoes (2)</SPAN></li>
<li><SPAN href="#stuffedpotatoes3">Stuffed Potatoes (3)</SPAN></li>
<li><SPAN href="#stuffedpotatoes4">Stuffed Potatoes (4)</SPAN></li>
<li><SPAN href="#stuffedspanishonionsandbrownsauce">Stuffed Spanish
Onions and Brown Sauce</SPAN></li>
<li><SPAN href="#stuffedsweetrolls">Stuffed Sweet Rolls</SPAN></li>
<li><SPAN href="#substantialbreadpuddings">Substantial Bread
Puddings</SPAN></li>
<li><SPAN href="#summersalads">Summer Salads</SPAN></li>
<li><SPAN href="#summersoup">Summer Soup</SPAN></li>
<li><SPAN href="#sweetbatter">Sweet Batter</SPAN></li>
<li><SPAN href="#sweetcornfritters">Sweet Corn Fritters</SPAN></li>
<li><SPAN href="#sweetcreamedeggs">Sweet Creamed Eggs</SPAN></li>
<li><SPAN href="#sweetomelet1">Sweet Omelet (1)</SPAN></li>
<li><SPAN href="#sweetomelet2">Sweet Omelet (2)</SPAN></li>
<li><SPAN href="#sweetomelet3">Sweet Omelet (3)</SPAN></li>
<li><SPAN href="#swisscream">Swiss Cream</SPAN></li>
<li><SPAN href="#swisseggs">Swiss Eggs</SPAN></li>
<li><SPAN href="#orangesyrup">Syrup, Orange</SPAN></li>
<li> </li>
<li><SPAN href="#TARTS">Tarts—</SPAN>
<ul>
<li><SPAN href="#appletartopen">Apple (Open)</SPAN></li>
<li><SPAN href="#blancmangetartlets">Blancmange Tartlets</SPAN></li>
<li><SPAN href="#almondcheesecakes">Cheesecakes, Almond</SPAN></li>
<li><SPAN href="#chocolatetarts">Chocolate</SPAN></li>
<li><SPAN href="#lemontart">Lemon</SPAN></li>
<li><SPAN href="#lemoncreamforcheesecakes">Lemon Cream</SPAN></li>
<li><SPAN href="#oniontart">Onion</SPAN></li>
<li><SPAN href="#treacletart">Treacle</SPAN></li>
</ul>
</li>
<li><SPAN href="#mushroomtartlets">Tartlets, Mushroom</SPAN></li>
<li><SPAN href="#savourytartlets">Tartlets, Savoury</SPAN></li>
<li><SPAN href="#tapiocaandtomatosoup">Tapioca & Tomato
Soup</SPAN></li>
<li><SPAN href="#tapiocaice">Tapioca Ice</SPAN></li>
<li><SPAN href="#tapiocapudding">Tapioca Pudding</SPAN></li>
<li><SPAN href="#tarragoneggs">Tarragon Egg</SPAN></li>
<li><SPAN href="#tartaresauce">Tartare Sauce</SPAN></li>
<li><SPAN href="#blackcurranttea">Tea, Black Currant</SPAN></li>
<li><SPAN href="#brantea">Tea, Bran</SPAN></li>
<li><SPAN href="#tipsycake">Tipsy Cake</SPAN></li>
<li><SPAN href="#toastedpotatoes">Toasted Potatoes</SPAN></li>
<li><SPAN href="#artichokesauxtomatoes">Tomato aux Artichokes</SPAN></li>
<li><SPAN href="#eggandtomatosandwiches">Tomato and Egg
Sandwiches</SPAN></li>
<li><SPAN href="#eggandtomatosandwichesII">Tomato and Egg
Sandwiches</SPAN></li>
<li><SPAN href="#tomatoandonionpie">Tomato & Onion Pie</SPAN></li>
<li><SPAN href="#potatoandtomatopie">Tomato & Potato Pie</SPAN></li>
<li><SPAN href="#tapiocaandtomatosoup">Tomato and Tapioca
Soup</SPAN></li>
<li><SPAN href="#tomatoeggs">Tomato Eggs</SPAN></li>
<li><SPAN href="#tomatoomelet1">Tomato Omelet (1)</SPAN></li>
<li><SPAN href="#tomatoomelet2">Tomato Omelet (2)</SPAN></li>
<li><SPAN href="#tomatopie">Tomato Pie</SPAN></li>
<li><SPAN href="#tomatosauce1">Tomato Sauce (1)</SPAN></li>
<li><SPAN href="#tomatosauce2">Tomato Sauce (2)</SPAN></li>
<li><SPAN href="#eggandtomatosauce">Tomato Sauce and Egg</SPAN></li>
<li><SPAN href="#tomatosouffle">Tomato Soufflé</SPAN></li>
<li><SPAN href="#tomatosoup1">Tomato Soup (1)</SPAN></li>
<li><SPAN href="#tomatosoup2">Tomato Soup (2)</SPAN></li>
<li><SPAN href="#tomatotortilla">Tomato Tortilla</SPAN></li>
<li><SPAN href="#tomatoesalaparmesan">Tomatoes á la
Parmesan</SPAN></li>
<li><SPAN href="#curriedriceandtomatoes">Tomatoes and Curried
Rice</SPAN></li>
<li><SPAN href="#tomatoesaugratin">Tomatoes au Gratin</SPAN></li>
<li><SPAN href="#spaghettiauxtomato">Tomatoes, Spaghetti, aux</SPAN></li>
<li><SPAN href="#tomatoesontoast">Tomatoes on Toast</SPAN></li>
<li><SPAN href="#treacletart">Treacle Tart</SPAN></li>
<li><SPAN href="#chocolatetrifle">Trifle, Chocolate</SPAN></li>
<li><SPAN href="#lemontrifle">Trifle, Lemon</SPAN></li>
<li><SPAN href="#mashedturnips">Turnips, Mashed</SPAN></li>
<li><SPAN href="#onionturnover">Turnover, Onion</SPAN></li>
<li><SPAN href="#lentilturnovers">Turnovers, Lentil</SPAN></li>
<li><SPAN href="#mushroomturnover">Turnovers, Mushroom</SPAN></li>
<li> </li>
<li><SPAN href="#unfermentedbread">Unfermented Bread</SPAN></li>
<li><SPAN href="#unfermentedfingerrolls">Unfermented Finger
Rolls</SPAN></li>
<li> </li>
<li><SPAN href="#vegetableballs">Vegetable Balls</SPAN></li>
<li><SPAN href="#battervegetable">Vegetable Batter</SPAN></li>
<li><SPAN href="#vegetablemarrowsoup">Vegetable Marrow Soup</SPAN></li>
<li><SPAN href="#vegetablemould">Vegetable Mould</SPAN></li>
<li><SPAN href="#vegetablepie1">Vegetable Pie (1)</SPAN></li>
<li><SPAN href="#vegetablepie2">Vegetable Pie (2)</SPAN></li>
<li><SPAN href="#vegetablesoup">Vegetable Soup</SPAN></li>
<li><SPAN href="#vegetablestew">Vegetable Stew</SPAN></li>
<li><SPAN href="#VEGETABLES">Vegetables—</SPAN>
<ul>
<li><SPAN href="#artichokesalaparmesan">Artichokes à la
Parmesan</SPAN></li>
<li><SPAN href="#artichokesalasauceblanche">Artichokes à la
Sauce Blanche</SPAN></li>
<li><SPAN href="#boiledasparagus">Asparagus, Boiled</SPAN></li>
<li><SPAN href="#cabbage">Cabbage</SPAN></li>
<li><SPAN href="#carrotswithparsley">Carrots with Parsley
Sauce</SPAN></li>
<li><SPAN href="#cauliflowerwithwhitesauce">Cauliflower with White
Sauce</SPAN></li>
<li><SPAN href="#italiancelery">Celery (Italian)</SPAN></li>
<li><SPAN href="#steamedcelerywithwhitecheesesauce">Celery, Steamed,
with White Cheese Sauce</SPAN></li>
<li><SPAN href="#stewedcelerywithwhitesauce">Celery, Stewed, with
White Sauce</SPAN></li>
<li><SPAN href="#green">Green</SPAN></li>
<li><SPAN href="#leeks">Leeks</SPAN></li>
<li><SPAN href="#stewedmushrooms">Mushrooms, Stewed</SPAN></li>
<li><SPAN href="#braisedonions">Onions, Braised</SPAN></li>
<li><SPAN href="#oniontortilla">Onion Tortilla</SPAN></li>
<li><SPAN href="#bakedspanishonions">Onions (Spanish) baked</SPAN></li>
<li><SPAN href="#scotchkale">Scotch, or Curly Kale</SPAN></li>
<li><SPAN href="#spinach">Spinach</SPAN></li>
<li><SPAN href="#mashedturnips">Turnips, Mashed</SPAN></li>
</ul>
</li>
<li><SPAN href="#vanillachestnuts">Vanilla Chestnuts</SPAN></li>
<li><SPAN href="#stewedpearsandvanillacream">Vanilla Cream and Stewed
Pears</SPAN></li>
<li><SPAN href="#victoriasandwiches">Victoria Sandwiches</SPAN></li>
<li> </li>
<li><SPAN href="#pickledwalnutsavoury">Walnuts (Pickled),
Savoury</SPAN></li>
<li><SPAN href="#barleywater">Water, Barley</SPAN></li>
<li><SPAN href="#watereggs">Water Eggs</SPAN></li>
<li><SPAN href="#oatmealwater">Water, Oatmeal</SPAN></li>
<li><SPAN href="#wheatmealsauce">Wheatmeal Sauce</SPAN></li>
<li><SPAN href="#whippedcreams">Whipped Cream</SPAN></li>
<li><SPAN href="#spanishonionsandwhitesauce">White Sauce & Spanish
Onions</SPAN></li>
<li><SPAN href="#savourywhitesauce">White Sauce, Savoury</SPAN></li>
<li><SPAN href="#whitesauce1">White Sauce (1)</SPAN></li>
<li><SPAN href="#whitesauce2">White Sauce (2)</SPAN></li>
<li><SPAN href="#whitesoup">White Soup</SPAN></li>
<li><SPAN href="#wholemealbananapudding">Wholemeal Banana
Pudding</SPAN></li>
<li><SPAN href="#fermentedwholemealbread">Wholemeal Bread
(Fermented)</SPAN></li>
<li><SPAN href="#wholemealcake">Wholemeal Cake</SPAN></li>
<li><SPAN href="#WHOLEMEAL_COOKERY">Wholemeal Cookery</SPAN></li>
<li><SPAN href="#wholemealgems">Wholemeal Gems</SPAN></li>
<li><SPAN href="#wholemealrockcakes">Wholemeal Rock Cakes</SPAN></li>
<li><SPAN href="#wholemealsoup">Wholemeal Soup</SPAN></li>
<li><SPAN href="#WHOLESOME_COOKERY">Wholesome Cookery—</SPAN>
<ul>
<li><SPAN href="#breakfasts">Breakfasts</SPAN></li>
<li><SPAN href="#dinners">Dinners</SPAN></li>
<li><SPAN href="#drinks">Drinks</SPAN></li>
<li><SPAN href="#eveningmeal">Evening Meals</SPAN></li>
<li><SPAN href="#middaymeals">Midday Meals</SPAN></li>
<li><SPAN href="#suppers">Suppers</SPAN></li>
</ul>
</li>
<li><SPAN href="#winifredpudding">Winifred Pudding</SPAN></li>
<li><SPAN href="#wintersalad">Winter Salads</SPAN></li>
<li> </li>
<li><SPAN href="#yorkshirepudding">Yorkshire Pudding</SPAN></li>
</ul>
<hr style='width: 65%;'>
<SPAN name='INTRODUCTION'></SPAN>
<h2><!-- Page 9 --><SPAN name='Page_9'></SPAN>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 --><SPAN name='Page_10'></SPAN>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 --><SPAN name='Page_11'></SPAN>
<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<SPAN href='#Footnote_F_6'><sup>[F]</sup></SPAN> 12.5 8.9 31.6 1.7 0.8 44.5
Filberts<SPAN name='FNanchor_F_6'></SPAN><SPAN href='#Footnote_F_6'><sup>[F]</sup></SPAN> 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<SPAN name='FNanchor_A_1'></SPAN><SPAN href='#Footnote_A_1'><sup>[A]</sup></SPAN> 0.9 2.1 -- 0.5 1.1 95.1
<b>FRUITS.</b>
Apples 0.4 12.0 1.0<SPAN name=
'FNanchor_B_2'></SPAN><SPAN href='#Footnote_B_2'><sup>[B]</sup></SPAN> 0.4 3.2 83.0
Pears 0.3 11.6 0.1<SPAN href='#Footnote_B_2'><sup>[B]</sup></SPAN> 0.3 3.7 84.0
Gooseberries 0.4 8.9 1.5<SPAN name=
'FNanchor_C_3'></SPAN><SPAN href='#Footnote_C_3'><sup>[C]</sup></SPAN> 0.5 2.7 86.0
Grapes 0.7 16.1 0.8<SPAN name=
'FNanchor_D_4'></SPAN><SPAN href='#Footnote_D_4'><sup>[D]</sup></SPAN> 0.4 2.0 80.0
Strawberr's K. 1.0 6.8 1.0<SPAN href='#Footnote_B_2'><sup>[B]</sup></SPAN> 0.8 2.3 87.7
Currants, K. 0.5 7.3 2.1<SPAN href='#Footnote_B_2'><sup>[B]</sup></SPAN> 0.7 4.6 84.8
Cherries<SPAN name='FNanchor_E_5'></SPAN><SPAN href='#Footnote_E_5'><sup>[E]</sup></SPAN> K. 0.6 11.4 0.9<SPAN href='#Footnote_B_2'><sup>[B]</sup></SPAN> 0.7 6.1 80.3
Plums<SPAN href='#Footnote_E_5'><sup>[E]</sup></SPAN> K. 0.8 11.0 0.9<SPAN href='#Footnote_B_2'><sup>[B]</sup></SPAN> 0.7 5.4 81.2
Peaches<SPAN href='#Footnote_E_5'><sup>[E]</sup></SPAN> 0.5 9.8 0.7<SPAN href='#Footnote_B_2'><sup>[B]</sup></SPAN> 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<SPAN href='#Footnote_E_5'><sup>[E]</sup></SPAN> 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,<SPAN name='FNanchor_H_8'></SPAN><SPAN href='#Footnote_H_8'><sup>[H]</sup></SPAN> 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<SPAN href='#Footnote_A_1'><sup>[A]</sup></SPAN><SPAN name=
'FNanchor_G_7'></SPAN><SPAN href='#Footnote_G_7'><sup>[G]</sup></SPAN> 14.0 -- 11.0 1.3 -- 71.7</div>
<div class='note'>
<p><SPAN name='Footnote_A_1'></SPAN><SPAN href='#FNanchor_A_1'>[A]</SPAN>
Contains 0.3% oxalic acid.</p>
</div>
<div class='note'>
<p><SPAN name='Footnote_B_2'></SPAN><SPAN href='#FNanchor_B_2'>[B]</SPAN> Malic
acid.</p>
</div>
<div class='note'>
<p><SPAN name='Footnote_C_3'></SPAN><SPAN href='#FNanchor_C_3'>[C]</SPAN>
Citric acid.</p>
</div>
<div class='note'>
<p><SPAN name='Footnote_D_4'></SPAN><SPAN href='#FNanchor_D_4'>[D]</SPAN>
Tartaric acid.</p>
</div>
<div class='note'>
<p><SPAN name='Footnote_E_5'></SPAN><SPAN href='#FNanchor_E_5'>[E]</SPAN>
Without stones.</p>
</div>
<div class='note'>
<p><SPAN name='Footnote_F_6'></SPAN><SPAN href='#FNanchor_F_6'>[F]</SPAN> Fresh
kernels.</p>
</div>
<div class='note'>
<p><SPAN name='Footnote_G_7'></SPAN><SPAN href='#FNanchor_G_7'>[G]</SPAN>
Extractives, &c., 2.0%.</p>
</div>
<div class='note'>
<p><SPAN name='Footnote_H_8'></SPAN><SPAN href='#FNanchor_H_8'>[H]</SPAN> 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 --><SPAN name='Page_12'></SPAN>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%;'>
<SPAN name='SOUPS_AND_STEWS'></SPAN>
<h2><!-- Page 13 --><SPAN name='Page_13'></SPAN><b>SOUPS AND STEWS</b></h2>
<br/>
<div class="recipe"><SPAN name="artichokesoup"></SPAN>
<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/>
<SPAN name="haricotsoup"></SPAN>
<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/>
<SPAN name="barleysoup"></SPAN>
<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/>
<SPAN name="breadsoup"></SPAN>
<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/>
<SPAN name="cabbagesoup"></SPAN>
<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/>
<SPAN name="cabbagesoupfrench"></SPAN>
<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 --><SPAN name='Page_14'></SPAN>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/>
<SPAN name="capersoup"></SPAN>
<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/>
<SPAN name="carrotsoup1"></SPAN>
<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/>
<SPAN name="carrotsoup2"></SPAN>
<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/>
<SPAN name="cauliflowersoup"></SPAN>
<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/>
<SPAN name="clearsoup"></SPAN>
<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/>
<SPAN name="clearsoupwithdumplings"></SPAN>
<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/>
<SPAN name="clearcelerysoup"></SPAN>
<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 --><SPAN name='Page_15'></SPAN>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/>
<SPAN name="cocoanutsoup"></SPAN>
<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/>
<SPAN name="cornsoup"></SPAN>
<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/>
<SPAN name="leeksoup1"></SPAN>
<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/>
<SPAN name="leeksoup2"></SPAN>
<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/>
<SPAN name="lentilsoup"></SPAN>
<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/>
<SPAN name="macaronistew"></SPAN>
<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/>
<SPAN name="milksoup"></SPAN>
<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 --><SPAN name='Page_16'></SPAN>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/>
<SPAN name="milksoupforchildren"></SPAN>
<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/>
<SPAN name="oatmealsoup"></SPAN>
<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/>
<SPAN name="frenchonionsoup"></SPAN>
<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/>
<SPAN name="parsnipsoup"></SPAN>
<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/>
<SPAN name="peasoup"></SPAN>
<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/>
<SPAN name="peasebrose"></SPAN>
<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/>
<SPAN name="portuguesesoup"></SPAN>
<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/>
<SPAN name="potatosoup"></SPAN>
<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 --><SPAN name=
'Page_17'></SPAN>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/>
<SPAN name="ricesoup"></SPAN>
<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/>
<SPAN name="riceandgreenpeasoup"></SPAN>
<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/>
<SPAN name="riceandonionsoup"></SPAN>
<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/>
<SPAN name="standrewssoup"></SPAN>
<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/>
<SPAN name="scarletrunnersoup"></SPAN>
<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/>
<SPAN name="sorrelsoup1"></SPAN>
<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/>
<SPAN name="sorrelsoup2"></SPAN>
<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/>
<SPAN name="sorrelsoup3"></SPAN>
<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/>
<SPAN name="spanishsoup"></SPAN>
<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 --><SPAN name='Page_18'></SPAN>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/>
<SPAN name="spinachsoup"></SPAN>
<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/>
<SPAN name="springsoup"></SPAN>
<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/>
<SPAN name="summersoup"></SPAN>
<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/>
<SPAN name="tapiocaandtomatosoup"></SPAN>
<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/>
<SPAN name="tomatosoup1"></SPAN>
<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/>
<SPAN name="tomatosoup2"></SPAN>
<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/>
<SPAN name="vegetablesoup"></SPAN>
<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 --><SPAN name=
'Page_19'></SPAN>rub through a sieve and add butter and milk. It too
thick, add more milk. Boil up and serve.</p>
<br/>
<SPAN name="vegetablemarrowsoup"></SPAN>
<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/>
<SPAN name="whitesoup"></SPAN>
<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%;'>
<SPAN name='BATTERS'></SPAN>
<h2><!-- Page 20 --><SPAN name='Page_20'></SPAN><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"><SPAN name="battercelery"></SPAN>
<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/>
<SPAN name="batterpotato"></SPAN>
<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/>
<SPAN name="battervegetable"></SPAN>
<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%;'>
<SPAN name='SAVOURIES'></SPAN>
<h2><!-- Page 21 --><SPAN name='Page_21'></SPAN><b>SAVOURIES</b></h2>
<br/>
<div class="recipe"><SPAN name="artichokesauxtomatoes"></SPAN>
<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/>
<SPAN name="beanpie"></SPAN>
<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/>
<SPAN name="breadandcheesesavoury"></SPAN>
<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/>
<SPAN name="butterbeanswithparsley"></SPAN>
<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/>
<SPAN name="carrotsandrice"></SPAN>
<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 --><SPAN name=
'Page_22'></SPAN>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/>
<SPAN name="cauliflowerandpotatopie"></SPAN>
<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/>
<SPAN name="cauliflowerpie"></SPAN>
<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/>
<SPAN name="celeryalaparmesan"></SPAN>
<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/>
<SPAN name="celerycroquettes"></SPAN>
<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/>
<SPAN name="chestnutpie"></SPAN>
<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/>
<SPAN name="colcanon"></SPAN>
<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/>
<SPAN name="cornpudding"></SPAN>
<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/>
<SPAN name="curryballs"></SPAN>
<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 --><SPAN name='Page_23'></SPAN>raspings and fry them a nice
brown in oil or vege-butter.</p>
<br/>
<SPAN name="currysavoury"></SPAN>
<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/>
<SPAN name="favouritepie"></SPAN>
<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/>
<SPAN name="forcemeatballs"></SPAN>
<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/>
<SPAN name="haggis"></SPAN>
<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/>
<SPAN name="herbpie"></SPAN>
<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/>
<SPAN name="hotpot"></SPAN>
<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/>
<SPAN name="leekpie"></SPAN>
<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 --><SPAN name='Page_24'></SPAN><SPAN name="lentilpie"></SPAN>
<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/>
<SPAN name="lentilrissoles"></SPAN>
<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/>
<SPAN name="lentilturnovers"></SPAN>
<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/>
<SPAN name="curriedlentilsandrice"></SPAN>
<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/>
<SPAN name="pottedlentils"></SPAN>
<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/>
<SPAN name="minestra"></SPAN>
<h4>MINESTRA.</h4>
<p>1 breakfastcupful of potatoes cut into small dice, 2
breakfastcupfuls of flagolet beans, onions, carrots, and
<!-- Page 25 --><SPAN name='Page_25'></SPAN>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/>
<SPAN name="mushroomcutlets"></SPAN>
<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/>
<SPAN name="mushroompie"></SPAN>
<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/>
<SPAN name="mushroomsavoury"></SPAN>
<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/>
<SPAN name="mushroomtartlets"></SPAN>
<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/>
<SPAN name="mushroomtart"></SPAN>
<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/>
<SPAN name="mushroomturnover"></SPAN>
<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 --><SPAN name=
'Page_26'></SPAN>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/>
<SPAN name="oatmealpiecrust"></SPAN>
<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/>
<SPAN name="oniontart"></SPAN>
<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/>
<SPAN name="onionturnover"></SPAN>
<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/>
<SPAN name="potatopie"></SPAN>
<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/>
<SPAN name="potatoandtomatopie"></SPAN>
<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/>
<SPAN name="potatoandmushroomstew"></SPAN>
<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/>
<SPAN name="queensappleandonionpie"></SPAN>
<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 --><SPAN name='Page_27'></SPAN>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/>
<SPAN name="queensonionpie"></SPAN>
<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/>
<SPAN name="queenstomatopie"></SPAN>
<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/>
<SPAN name="savourycustard"></SPAN>
<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/>
<SPAN name="savourycustardanotherway"></SPAN>
<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/>
<SPAN name="savouryfritters1"></SPAN>
<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/>
<SPAN name="savouryfritters2"></SPAN>
<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/>
<SPAN name="pickledwalnutsavoury"></SPAN>
<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/>
<SPAN name="savourypie"></SPAN>
<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 --><SPAN name='Page_28'></SPAN>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/>
<SPAN name="savourytartlets"></SPAN>
<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/>
<SPAN name="spaghettiauxtomato"></SPAN>
<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/>
<SPAN name="stewedspanishonions"></SPAN>
<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/>
<SPAN name="spanishonionsandcheese"></SPAN>
<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/>
<SPAN name="spanishonionsandwhitesauce"></SPAN>
<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/>
<SPAN name="spanishstew"></SPAN>
<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 --><SPAN name='Page_29'></SPAN><SPAN name=
"spinachdumplings"></SPAN>
<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/>
<SPAN name="stewedmushrooms"></SPAN>
<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/>
<SPAN name="stuffedspanishonionsandbrownsauce"></SPAN>
<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/>
<SPAN name="sweetcornfritters"></SPAN>
<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/>
<SPAN name="tomatopie"></SPAN>
<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/>
<SPAN name="tomatotortilla"></SPAN>
<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/>
<SPAN name="tomatoesalaparmesan"></SPAN>
<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/>
<SPAN name="tomatoandonionpie"></SPAN>
<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 --><SPAN name='Page_30'></SPAN>gravy, cover with wholemeal
crust, bake 1-1/2 hours; eat with baked potatoes and bread.</p>
<br/>
<SPAN name="tomatoesaugratin"></SPAN>
<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/>
<SPAN name="vegetableballs"></SPAN>
<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/>
<SPAN name="vegetablemould"></SPAN>
<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/>
<SPAN name="vegetablepie1"></SPAN>
<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/>
<SPAN name="vegetablepie2"></SPAN>
<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/>
<SPAN name="vegetablestew"></SPAN>
<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/>
<SPAN name="yorkshirepudding"></SPAN>
<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/>
<SPAN name="nutroast"></SPAN>
<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 --><SPAN name='Page_31'></SPAN><SPAN name="macaroni"></SPAN>
<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"><SPAN name="italianmacaroni"></SPAN>
<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/>
<SPAN name="macaronicheese"></SPAN>
<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/>
<SPAN name="macaronicream"></SPAN>
<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/>
<SPAN name="macaronisavoury"></SPAN>
<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%;'>
<SPAN name='RICE'></SPAN>
<h2><!-- Page 32 --><SPAN name='Page_32'></SPAN><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"><SPAN name="howtocookrice"></SPAN>
<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/>
<SPAN name="curriedrice"></SPAN>
<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/>
<SPAN name="curriedriceandtomatoes"></SPAN>
<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/>
<SPAN name="portugueserice"></SPAN>
<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/>
<SPAN name="riceandlentils"></SPAN>
<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/>
<SPAN name="riceandonions"></SPAN>
<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 --><SPAN name='Page_33'></SPAN>little pepper, salt, and butter. When done,
serve with the onions and eat with a green vegetable.</p>
<br/>
<SPAN name="italiansavouryrice"></SPAN>
<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/>
<SPAN name="savouryricecroquettes"></SPAN>
<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/>
<SPAN name="spanishrice"></SPAN>
<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%;'>
<SPAN name='OMELETS'></SPAN>
<h2><!-- Page 34 --><SPAN name='Page_34'></SPAN><b>OMELETS</b></h2>
<br/>
<div class="recipe"><SPAN name="cheeseomelet"></SPAN>
<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/>
<SPAN name="frenchbeanomelet"></SPAN>
<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/>
<SPAN name="frenchomeletwithcheese"></SPAN>
<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/>
<SPAN name="gardenersomelet"></SPAN>
<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/>
<SPAN name="herbomelet"></SPAN>
<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/>
<SPAN name="lentilomelet"></SPAN>
<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/>
<SPAN name="macaroniomelet"></SPAN>
<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 --><SPAN name='Page_35'></SPAN><SPAN name="onionomelet"></SPAN>
<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/>
<SPAN name="savouryomelet"></SPAN>
<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/>
<SPAN name="omeletsouffle"></SPAN>
<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/>
<SPAN name="sweetomeletsouffle"></SPAN>
<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/>
<SPAN name="tomatoomelet1"></SPAN>
<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/>
<SPAN name="tomatoomelet2"></SPAN>
<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/>
<SPAN name="trappistomelet"></SPAN>
<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/>
<SPAN name="sweetomelet1"></SPAN>
<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/>
<SPAN name="sweetomelet2"></SPAN>
<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 --><SPAN name='Page_36'></SPAN>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/>
<SPAN name="sweetomelet3"></SPAN>
<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%;'>
<SPAN name='VEGETABLES'></SPAN>
<h2><!-- Page 37 --><SPAN name='Page_37'></SPAN><b>VEGETABLES</b></h2>
<br/>
<SPAN name="green"></SPAN>
<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">
<SPAN name="artichokesalasauceblanche"></SPAN>
<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 --><SPAN name='Page_38'></SPAN>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/>
<SPAN name="artichokesalaparmesan"></SPAN>
<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/>
<SPAN name="boiledasparagus"></SPAN>
<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/>
<SPAN name="cabbage"></SPAN>
<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/>
<SPAN name="carrotswithparsley"></SPAN>
<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/>
<SPAN name="cauliflowerwithwhitesauce"></SPAN>
<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/>
<SPAN name="italiancelery"></SPAN>
<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/>
<SPAN name="steamedcelerywithwhitecheesesauce"></SPAN>
<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/>
<SPAN name="stewedcelerywithwhitesauce"></SPAN>
<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 --><SPAN name='Page_39'></SPAN>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/>
<SPAN name="leeks"></SPAN>
<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/>
<SPAN name="oniontortilla"></SPAN>
<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/>
<SPAN name="braisedonions"></SPAN>
<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/>
<SPAN name="bakedspanishonions"></SPAN>
<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/>
<SPAN name="scotchkale"></SPAN>
<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/>
<SPAN name="spinach"></SPAN>
<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/>
<SPAN name="mashedturnips"></SPAN>
<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%;'>
<SPAN name='EGG_COOKERY'></SPAN>
<h2><!-- Page 40 --><SPAN name='Page_40'></SPAN><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>
<p>Hen's egg. Duck's egg.<br/>
Water ........ 74.22 71.11<br/>
Nitrogen ..... 12.55 12.24<br/>
Fat .......... 12.11 15.49<br/>
Mineral matter 1.12 1.16<br/>
------ ------<br/>
100.00 100.00<br/>
====== ======<br/>
<br/></p>
</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"><SPAN name="applesouffle"></SPAN>
<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/>
<SPAN name="cheesesouffle"></SPAN>
<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 --><SPAN name=
'Page_41'></SPAN>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/>
<SPAN name="chocolatesouffle"></SPAN>
<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/>
<SPAN name="curriedeggs"></SPAN>
<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/>
<SPAN name="eggandcheese"></SPAN>
<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/>
<SPAN name="eggandcheesefondu"></SPAN>
<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/>
<SPAN name="eggandtomatosauce"></SPAN>
<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/>
<SPAN name="eggandtomatosandwiches"></SPAN>
<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/>
<SPAN name="eggsaladwithmayo"></SPAN>
<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 --><SPAN name='Page_42'></SPAN>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/>
<SPAN name="eggsalmagundiwithjam"></SPAN>
<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/>
<SPAN name="eggsavoury"></SPAN>
<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/>
<SPAN name="eggsalabonnefemme"></SPAN>
<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/>
<SPAN name="eggsaladuchesse"></SPAN>
<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/>
<SPAN name="eggsandcabbage"></SPAN>
<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/>
<SPAN name="eggsaugratin"></SPAN>
<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/>
<SPAN name="forcemeateggs"></SPAN>
<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 --><SPAN name=
'Page_43'></SPAN>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/>
<SPAN name="frencheggs"></SPAN>
<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/>
<SPAN name="mushroomandeggs"></SPAN>
<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/>
<SPAN name="mushroomsouffle"></SPAN>
<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/>
<SPAN name="poachedeggs"></SPAN>
<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/>
<SPAN name="potatosouffle"></SPAN>
<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/>
<SPAN name="ratafiasouffle"></SPAN>
<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 --><SPAN name='Page_44'></SPAN>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/>
<SPAN name="ricesouffle"></SPAN>
<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/>
<SPAN name="savourycreamedeggs"></SPAN>
<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/>
<SPAN name="savourysouffle"></SPAN>
<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/>
<SPAN name="scallopedeggs"></SPAN>
<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/>
<SPAN name="scotcheggs"></SPAN>
<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/>
<SPAN name="spinachtortilla"></SPAN>
<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/>
<SPAN name="stirredeggs"></SPAN>
<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/>
<SPAN name="stuffedeggs"></SPAN>
<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 --><SPAN name='Page_45'></SPAN>with grated cheese, on a hot
dish, and place the eggs on it. Serve hot.</p>
<br/>
<SPAN name="sweetcreamedeggs"></SPAN>
<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/>
<SPAN name="swisseggs"></SPAN>
<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/>
<SPAN name="tarragoneggs"></SPAN>
<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/>
<SPAN name="tomatoeggs"></SPAN>
<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/>
<SPAN name="tomatosouffle"></SPAN>
<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/>
<SPAN name="watereggs"></SPAN>
<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%;'>
<SPAN name='SALADS'></SPAN>
<h2><!-- Page 46 --><SPAN name='Page_46'></SPAN><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"><SPAN name="artichokesalad"></SPAN>
<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/>
<SPAN name="cauliflowersalad"></SPAN>
<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/>
<SPAN name="cheesesalad"></SPAN>
<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/>
<SPAN name="cucumbersalad"></SPAN>
<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/>
<SPAN name="onionsalad"></SPAN>
<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/>
<SPAN name="eggmayo"></SPAN>
<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/>
<SPAN name="potatosalad1"></SPAN>
<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/>
<SPAN name="potatosalad2"></SPAN>
<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 --><SPAN name=
'Page_47'></SPAN>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/>
<SPAN name="spanishsalad"></SPAN>
<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/>
<SPAN name="summersalad"></SPAN>
<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/>
<SPAN name="summersalads"></SPAN>
<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/>
<SPAN name="wintersalad"></SPAN>
<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%;'>
<SPAN name='POTATO_COOKERY'></SPAN>
<h2><!-- Page 48 --><SPAN name='Page_48'></SPAN><b>POTATO COOKERY</b></h2>
<br/>
<div class="recipe"><SPAN name="potatobirdsnest"></SPAN>
<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/>
<SPAN name="potatocakes"></SPAN>
<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/>
<SPAN name="potatocheese"></SPAN>
<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/>
<SPAN name="potatocheesecakes"></SPAN>
<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/>
<SPAN name="potatocroquettes"></SPAN>
<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/>
<SPAN name="potatopudding"></SPAN>
<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/>
<SPAN name="potatopuff"></SPAN>
<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/>
<SPAN name="bakedpotatorolls"></SPAN>
<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 --><SPAN name='Page_49'></SPAN>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/>
<SPAN name="spanishpotatorolls"></SPAN>
<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/>
<SPAN name="potatosaladI"></SPAN>
<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/>
<SPAN name="potatosaladII"></SPAN>
<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/>
<SPAN name="mashedpotatosalad"></SPAN>
<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/>
<SPAN name="potatosausages"></SPAN>
<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/>
<SPAN name="potatosnow"></SPAN>
<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/>
<SPAN name="potatosurprise"></SPAN>
<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/>
<SPAN name="potatowithcheese"></SPAN>
<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/>
<SPAN name="potatoesaladuchesse"></SPAN>
<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 --><SPAN name='Page_50'></SPAN><SPAN name=
"brownedpotatoes"></SPAN>
<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/>
<SPAN name="potatoesandcarrots"></SPAN>
<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/>
<SPAN name="curriedpotatoes"></SPAN>
<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/>
<SPAN name="mashedpotatoes"></SPAN>
<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/>
<SPAN name="mashedpotatoesanotherway"></SPAN>
<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/>
<SPAN name="milkpotatoes"></SPAN>
<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/>
<SPAN name="milkpotatoeswithcapers"></SPAN>
<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/>
<SPAN name="potatosavoury"></SPAN>
<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/>
<SPAN name="scallopedpotatoes"></SPAN>
<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/>
<SPAN name="stuffedpotatoes1"></SPAN>
<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/>
<SPAN name="stuffedpotatoes2"></SPAN>
<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/>
<SPAN name="stuffedpotatoes3"></SPAN>
<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/>
<SPAN name="stuffedpotatoes4"></SPAN>
<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/>
<SPAN name="toastedpotatoes"></SPAN>
<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%;'>
<SPAN name='SAUCES'></SPAN>
<h2><!-- Page 52 --><SPAN name='Page_52'></SPAN><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"><SPAN name="applesauce"></SPAN>
<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/>
<SPAN name="apricotsauce"></SPAN>
<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/>
<SPAN name="boiledonionsauce"></SPAN>
<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/>
<SPAN name="browngravy"></SPAN>
<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/>
<SPAN name="brownsauce1"></SPAN>
<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/>
<SPAN name="brownsauce2"></SPAN>
<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/>
<SPAN name="capersauce"></SPAN>
<h4>CAPER SAUCE.</h4>
<p>Leave out the onions, otherwise make as "Wheatmeal Sauce." Add
capers, <!-- Page 53 --><SPAN name='Page_53'></SPAN>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/>
<SPAN name="chocolatesauce"></SPAN>
<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/>
<SPAN name="redandwhitecurrantsauce"></SPAN>
<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/>
<SPAN name="currysauce1"></SPAN>
<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/>
<SPAN name="currysauce2"></SPAN>
<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/>
<SPAN name="browncurrysauce"></SPAN>
<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/>
<SPAN name="eggcapersauce"></SPAN>
<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/>
<SPAN name="eggsauce"></SPAN>
<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/>
<SPAN name="eggwithsaffronsauce"></SPAN>
<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/>
<SPAN name="frenchsauce"></SPAN>
<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/>
<SPAN name="friedonionsauce"></SPAN>
<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/>
<SPAN name="herbsauce"></SPAN>
<h4>HERB SAUCE.</h4>
<p>Make like "Brown Gravy," and add mixed herbs a little before
serving.</p>
<br/>
<!-- Page 54 --><SPAN name='Page_54'></SPAN><SPAN name=
"horseradishsauce"></SPAN>
<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/>
<SPAN name="mayosauce"></SPAN>
<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/>
<SPAN name="milkfrothsauce"></SPAN>
<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/>
<SPAN name="mintsauce"></SPAN>
<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/>
<SPAN name="mustardsauce"></SPAN>
<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/>
<SPAN name="olivesauce"></SPAN>
<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/>
<SPAN name="onionsauce"></SPAN>
<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/>
<SPAN name="orangeflowersauce"></SPAN>
<h4>ORANGE FLOWER SAUCE</h4>
<p>Make a sweet white sauce, and flavour it with 2 tablespoonfuls
of orangeflower water.</p>
<br/>
<SPAN name="orangefrothsauce"></SPAN>
<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/>
<SPAN name="orangesauce"></SPAN>
<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/>
<SPAN name="parsleysauce"></SPAN>
<h4>PARSLEY SAUCE.</h4>
<p>This is made as "Wheatmeal Sauce," but some finely chopped
parsley is added five minutes before serving.</p>
<br/>
<SPAN name="raspberryfrothsauce"></SPAN>
<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 --><SPAN name='Page_55'></SPAN><SPAN name="ratafiasauce"></SPAN>
<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/>
<SPAN name="rosesauce"></SPAN>
<h4>ROSE SAUCE.</h4>
<p>Make a sweet white sauce, and flavour with 2 tablespoonfuls of
rosewater.</p>
<br/>
<SPAN name="savourysauce"></SPAN>
<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/>
<SPAN name="sorrelsauce"></SPAN>
<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/>
<SPAN name="spicesauce"></SPAN>
<h4>SPICE SAUCE.</h4>
<p>Make a sweet white sauce, and add 1/2 teaspoonful of mixed spice
before serving.</p>
<br/>
<SPAN name="tartaresauce"></SPAN>
<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/>
<SPAN name="tomatosauce1"></SPAN>
<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/>
<SPAN name="tomatosauce2"></SPAN>
<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/>
<SPAN name="wheatmealsauce"></SPAN>
<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/>
<SPAN name="whitesauce1"></SPAN>
<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/>
<SPAN name="whitesauce2"></SPAN>
<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/>
<SPAN name="savourywhitesauce"></SPAN>
<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 --><SPAN name='Page_56'></SPAN><SPAN name='pudding'></SPAN>
<h2>PUDDINGS</h2>
<br/>
<div class="recipe"><SPAN name="almondpudding1"></SPAN>
<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/>
<SPAN name="almondpudding2"></SPAN>
<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/>
<SPAN name="almondricepudding"></SPAN>
<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/>
<SPAN name="applecharlotte"></SPAN>
<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/>
<SPAN name="apricotpudding"></SPAN>
<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/>
<SPAN name="bakedcustardpudding"></SPAN>
<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/>
<SPAN name="appleandbarleypudding"></SPAN>
<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 --><SPAN name='Page_57'></SPAN>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/>
<SPAN name="jambatterpudding"></SPAN>
<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/>
<SPAN name="batterpudding"></SPAN>
<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/>
<SPAN name="belgianpudding"></SPAN>
<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/>
<SPAN name="birdsnestpudding"></SPAN>
<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/>
<SPAN name="breadandjampudding"></SPAN>
<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/>
<SPAN name="breadpuddingsteamed"></SPAN>
<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/>
<SPAN name="breadsouffle"></SPAN>
<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/>
<SPAN name="buckinghampudding"></SPAN>
<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/>
<SPAN name="bunpudding"></SPAN>
<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 --><SPAN name=
'Page_58'></SPAN>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/>
<SPAN name="cabinetpudding1"></SPAN>
<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/>
<SPAN name="cabinetpudding2"></SPAN>
<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/>
<SPAN name="cabinetpudding3"></SPAN>
<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/>
<SPAN name="canadianpudding"></SPAN>
<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/>
<SPAN name="carrotpudding"></SPAN>
<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/>
<SPAN name="almondchocolatepudding"></SPAN>
<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/>
<SPAN name="chocolatemould"></SPAN>
<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/>
<SPAN name="chocolatepudding"></SPAN>
<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/>
<SPAN name="steamedchocolatepudding"></SPAN>
<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 --><SPAN name='Page_59'></SPAN>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/>
<SPAN name="chocolatetrifle"></SPAN>
<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/>
<SPAN name="christmaspudding1"></SPAN>
<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/>
<SPAN name="christmaspudding2"></SPAN>
<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/>
<SPAN name="christmaspudding3"></SPAN>
<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/>
<SPAN name="christmaspudding4"></SPAN>
<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/>
<SPAN name="cocoapudding"></SPAN>
<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 --><SPAN name='Page_60'></SPAN>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/>
<SPAN name="cocoanutpudding1"></SPAN>
<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/>
<SPAN name="cocoanutpudding2"></SPAN>
<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/>
<SPAN name="collegepudding"></SPAN>
<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/>
<SPAN name="custardpudding"></SPAN>
<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/>
<SPAN name="custardpuddingwithouteggs"></SPAN>
<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/>
<SPAN name="empresspudding"></SPAN>
<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/>
<SPAN name="featherpudding"></SPAN>
<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/>
<SPAN name="fruitandcustardpudding"></SPAN>
<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 --><SPAN name='Page_61'></SPAN>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/>
<SPAN name="giantsagopudding"></SPAN>
<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/>
<SPAN name="goldensyruppudding1"></SPAN>
<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/>
<SPAN name="goldensyruppudding2"></SPAN>
<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/>
<SPAN name="gooseberrysouffle"></SPAN>
<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/>
<SPAN name="greengagesouffle"></SPAN>
<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/>
<SPAN name="groundricepudding"></SPAN>
<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/>
<SPAN name="hastymealpudding1"></SPAN>
<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 --><SPAN name='Page_62'></SPAN><SPAN name=
"hastymealpudding2"></SPAN>
<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/>
<SPAN name="lemonpudding"></SPAN>
<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/>
<SPAN name="lemontrifle"></SPAN>
<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/>
<SPAN name="lentilflourpudding"></SPAN>
<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/>
<SPAN name="londonpudding"></SPAN>
<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/>
<SPAN name="macaronipudding1"></SPAN>
<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/>
<SPAN name="macaronipudding2"></SPAN>
<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/>
<SPAN name="malvernpudding"></SPAN>
<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/>
<SPAN name="marlboroughpudding"></SPAN>
<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/>
<SPAN name="melonpudding"></SPAN>
<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 --><SPAN name='Page_63'></SPAN>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/>
<SPAN name="milkpudding"></SPAN>
<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/>
<SPAN name="mincemeatpancakes"></SPAN>
<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/>
<SPAN name="newcastlepudding"></SPAN>
<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/>
<SPAN name="nurserypudding"></SPAN>
<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/>
<SPAN name="oatmealpancakes"></SPAN>
<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/>
<SPAN name="oatmealpudding"></SPAN>
<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/>
<SPAN name="omeletsouffle1"></SPAN>
<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/>
<SPAN name="omeletsouffle2"></SPAN>
<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 --><SPAN name='Page_64'></SPAN>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/>
<SPAN name="orangemarmaladepudding"></SPAN>
<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/>
<SPAN name="orangemould"></SPAN>
<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/>
<SPAN name="orangepudding"></SPAN>
<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/>
<SPAN name="oxfordpudding"></SPAN>
<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/>
<SPAN name="pancakepudding"></SPAN>
<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/>
<SPAN name="pancakes"></SPAN>
<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/>
<SPAN name="pancakeswithcurrants"></SPAN>
<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/>
<SPAN name="paradisepudding"></SPAN>
<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/>
<SPAN name="plumpudding"></SPAN>
<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 --><SPAN name='Page_65'></SPAN>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/>
<SPAN name="poorepicurespudding"></SPAN>
<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/>
<SPAN name="poppyseedpudding"></SPAN>
<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/>
<SPAN name="prunepudding"></SPAN>
<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/>
<SPAN name="prunepudding2"></SPAN>
<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/>
<SPAN name="frenchricepudding"></SPAN>
<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/>
<SPAN name="rolledwheatpudding"></SPAN>
<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 --><SPAN name='Page_66'></SPAN>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/>
<SPAN name="ruskpudding"></SPAN>
<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/>
<SPAN name="semolinablancmange"></SPAN>
<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/>
<SPAN name="semolinapudding"></SPAN>
<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/>
<SPAN name="simplepudding"></SPAN>
<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/>
<SPAN name="simplefruitpudding"></SPAN>
<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/>
<SPAN name="simplesouffle"></SPAN>
<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/>
<SPAN name="spanishpudding"></SPAN>
<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/>
<SPAN name="spongedumplings"></SPAN>
<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 --><SPAN name='Page_67'></SPAN>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/>
<SPAN name="stuffedsweetrolls"></SPAN>
<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/>
<SPAN name="tapiocapudding"></SPAN>
<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/>
<SPAN name="vanillachestnuts"></SPAN>
<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/>
<SPAN name="wholemealbananapudding"></SPAN>
<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/>
<SPAN name="winifredpudding"></SPAN>
<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/>
<SPAN name="yorkshirepuddingII"></SPAN>
<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%;'>
<SPAN name='PIES'></SPAN>
<h2><b>PIES</b></h2>
<br/>
<!-- Page 68 --><SPAN name='Page_68'></SPAN><SPAN name="piecrusts"></SPAN>
<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%;'>
<SPAN name='TARTS'></SPAN>
<h2><!-- Page 69 --><SPAN name='Page_69'></SPAN><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"><SPAN name="blancmangetartlets"></SPAN>
<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/>
<SPAN name="almondcheesecakes"></SPAN>
<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/>
<SPAN name="chocolatetarts"></SPAN>
<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/>
<SPAN name="marlboroughpie"></SPAN>
<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/>
<SPAN name="lemoncreamforcheesecakes"></SPAN>
<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 --><SPAN name='Page_70'></SPAN><SPAN name="lemontart"></SPAN>
<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/>
<SPAN name="treacletart"></SPAN>
<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%;'>
<SPAN name='BLANCMANGES'></SPAN>
<h2><!-- Page 71 --><SPAN name='Page_71'></SPAN><b>BLANCMANGES</b></h2>
<br/>
<div class="recipe"><SPAN name="blancmange"></SPAN>
<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/>
<SPAN name="chocolateblancmange"></SPAN>
<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/>
<SPAN name="lemonblancmange"></SPAN>
<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/>
<SPAN name="eggblancmange"></SPAN>
<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/>
<SPAN name="blancmangeorangemould1"></SPAN>
<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/>
<SPAN name="blancmangeorangemould2"></SPAN>
<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%;'>
<SPAN name='CREAMS'></SPAN>
<h2><!-- Page 72 --><SPAN name='Page_72'></SPAN><b>CREAMS</b></h2>
<br/>
<div class="recipe"><SPAN name="apricotcream"></SPAN>
<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/>
<SPAN name="blackberrycream"></SPAN>
<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/>
<SPAN name="chocolatecream"></SPAN>
<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/>
<SPAN name="frenchchocolatecream1"></SPAN>
<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/>
<SPAN name="whippedchocolatecream"></SPAN>
<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/>
<SPAN name="eggcream"></SPAN>
<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/>
<SPAN name="lemoncream"></SPAN>
<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/>
<SPAN name="macarooncream"></SPAN>
<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/>
<SPAN name="orangecream"></SPAN>
<h4>ORANGE CREAM.</h4>
<p>6 oranges, 1 lemon, 7 eggs, 4 to 6 oz. of sugar (according to
taste), 1 dessertspoonful <!-- Page 73 --><SPAN name='Page_73'></SPAN>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/>
<SPAN name="raspberrycream"></SPAN>
<h4>RASPBERRY CREAM.</h4>
<p>1 quart of raspberries, sugar to taste, 1/2 pint of cream.
Proceed as in "Blackberry Cream."</p>
<br/>
<SPAN name="russiancream"></SPAN>
<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/>
<SPAN name="strawberrycream"></SPAN>
<h4>STRAWBERRY CREAM.</h4>
<p>1 quart of strawberries, sugar to taste, 1/2 pint of cream.
Proceed as in "Blackberry Cream."</p>
<br/>
<SPAN name="swisscream"></SPAN>
<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/>
<SPAN name="whippedcreams"></SPAN>
<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%;'>
<SPAN name='CUSTARDS'></SPAN>
<h2><!-- Page 74 --><SPAN name='Page_74'></SPAN><b>CUSTARDS</b></h2>
<br/>
<div class="recipe"><SPAN name="almondcustard"></SPAN>
<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/>
<SPAN name="bakedapplecustard"></SPAN>
<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/>
<SPAN name="bakedcustard"></SPAN>
<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/>
<SPAN name="caramelcustard"></SPAN>
<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/>
<SPAN name="caramelcupcustard"></SPAN>
<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/>
<SPAN name="cupcustard"></SPAN>
<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 --><SPAN name='Page_75'></SPAN>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/>
<SPAN name="allinsonscustard"></SPAN>
<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/>
<SPAN name="kentishpuddingpie"></SPAN>
<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/>
<SPAN name="frumenty"></SPAN>
<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/>
<SPAN name="gooseberrycustard"></SPAN>
<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/>
<SPAN name="gooseberryfool"></SPAN>
<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 --><SPAN name='Page_76'></SPAN>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/>
<SPAN name="macaronicustard"></SPAN>
<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/>
<SPAN name="macarooncustard"></SPAN>
<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/>
<SPAN name="orangecustard"></SPAN>
<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/>
<SPAN name="raspberrycustard"></SPAN>
<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/>
<SPAN name="strawberrycustard"></SPAN>
<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%;'>
<SPAN name='APPLE_COOKERY'></SPAN>
<h2><!-- Page 77 --><SPAN name='Page_77'></SPAN><b>APPLE COOKERY</b></h2>
<br/>
<div class="recipe"><SPAN name="butteredapples"></SPAN>
<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/>
<SPAN name="applecake"></SPAN>
<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/>
<SPAN name="applecharlotteII"></SPAN>
<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/>
<SPAN name="dryingapples"></SPAN>
<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 --><SPAN name='Page_78'></SPAN>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/>
<SPAN name="appledumplings"></SPAN>
<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/>
<SPAN name="applefool"></SPAN>
<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/>
<SPAN name="applefritters"></SPAN>
<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/>
<SPAN name="applejelly"></SPAN>
<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/>
<SPAN name="applepancakes"></SPAN>
<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/>
<SPAN name="applepudding"></SPAN>
<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/>
<SPAN name="applepuddingnottingham"></SPAN>
<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/>
<SPAN name="applesago"></SPAN>
<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/>
<SPAN name="applesauce2"></SPAN>
<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 --><SPAN name='Page_79'></SPAN>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/>
<SPAN name="appletartopen"></SPAN>
<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/>
<SPAN name="applesrice"></SPAN>
<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/>
<SPAN name="evepudding"></SPAN>
<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%;'>
<SPAN name='BREAD_AND_CAKES'></SPAN>
<h2><!-- Page 80 --><SPAN name='Page_80'></SPAN><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>
<p>Nitrogen 12<br/>
Carbon 72<br/>
Mineral Matter 4<br/>
Water 12<br/>
---<br/>
100<br/>
===<br/>
<br/></p>
</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 --><SPAN name='Page_81'></SPAN>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"><SPAN name="barleybannocks"></SPAN>
<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/>
<SPAN name="bunloaf"></SPAN>
<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/>
<SPAN name="buns1"></SPAN>
<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/>
<SPAN name="buns2"></SPAN>
<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/>
<SPAN name="plainbuns"></SPAN>
<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/>
<SPAN name="butterbiscuits"></SPAN>
<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/>
<SPAN name="buttermilkcake"></SPAN>
<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/>
<SPAN name="buttermilkcakes"></SPAN>
<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/>
<SPAN name="chocolatebiscuits"></SPAN>
<h4>CHOCOLATE BISCUITS.</h4>
<p>2 oz. of powdered chocolate, 2 oz. of white sugar, 2 whites of
eggs beaten to <!-- Page 82 --><SPAN name='Page_82'></SPAN>a stiff froth.
Mix all together, and drop in biscuits on white or wafer paper.
Bake 16 minutes in a moderate oven.</p>
<br/>
<SPAN name="chocolatecake1"></SPAN>
<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/>
<SPAN name="chocolatecake2"></SPAN>
<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/>
<SPAN name="chocolatemacaroons"></SPAN>
<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/>
<SPAN name="cinnamonmadeiracake"></SPAN>
<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/>
<SPAN name="cocoanutbiscuits"></SPAN>
<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/>
<SPAN name="cocoanutdrops"></SPAN>
<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/>
<SPAN name="cocoanutrockcakes"></SPAN>
<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/>
<SPAN name="cornflourcake"></SPAN>
<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/>
<SPAN name="crackers"></SPAN>
<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/>
<SPAN name="crispoatmealcakes"></SPAN>
<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/>
<SPAN name="dyspepticsbread"></SPAN>
<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 --><SPAN name=
'Page_83'></SPAN>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/>
<SPAN name="doughnuts"></SPAN>
<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/>
<SPAN name="gingerspongecake"></SPAN>
<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/>
<SPAN name="icing"></SPAN>
<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/>
<SPAN name="jumbles"></SPAN>
<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/>
<SPAN name="lemoncakes"></SPAN>
<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/>
<SPAN name="lightcake"></SPAN>
<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/>
<SPAN name="lunchcake"></SPAN>
<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/>
<SPAN name="macaroon"></SPAN>
<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/>
<SPAN name="madeiracake"></SPAN>
<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 --><SPAN name='Page_84'></SPAN>Line a cake tin
with buttered paper, and bake the cake in a moderate oven from 1 to
1-1/2 hours.</p>
<br/>
<SPAN name="oatmealbannocks"></SPAN>
<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/>
<SPAN name="oatmealfingerrolls"></SPAN>
<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/>
<SPAN name="orangecakes"></SPAN>
<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/>
<SPAN name="plaincake"></SPAN>
<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/>
<SPAN name="potatoflourcakes"></SPAN>
<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/>
<SPAN name="queensspongecake"></SPAN>
<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/>
<SPAN name="ricecakes1"></SPAN>
<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/>
<SPAN name="ricecakes2"></SPAN>
<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/>
<SPAN name="riceandwheatbread"></SPAN>
<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/>
<SPAN name="rockseedcakes"></SPAN>
<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 --><SPAN name='Page_85'></SPAN>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/>
<SPAN name="sallylunns"></SPAN>
<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/>
<SPAN name="seedcake1"></SPAN>
<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/>
<SPAN name="seedcake2"></SPAN>
<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/>
<SPAN name="seedcake3"></SPAN>
<h4>SEED CAKE (3).</h4>
<p>The same as "Madeira Cake," adding 1/2 oz. of carraway seeds,
ground fine, as flavouring.</p>
<br/>
<SPAN name="seedcake4"></SPAN>
<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/>
<SPAN name="seedcake5"></SPAN>
<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/>
<SPAN name="seedcake6"></SPAN>
<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/>
<SPAN name="slycakes"></SPAN>
<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/>
<SPAN name="spongecake1"></SPAN>
<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/>
<SPAN name="spongecake2"></SPAN>
<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 --><SPAN name='Page_86'></SPAN><SPAN name=
"rolypolyspongecake"></SPAN>
<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/>
<SPAN name="unfermentedbread"></SPAN>
<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/>
<SPAN name="unfermentedfingerrolls"></SPAN>
<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/>
<SPAN name="victoriasandwiches"></SPAN>
<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/>
<SPAN name="fermentedwholemealbread"></SPAN>
<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/>
<SPAN name="wholemealcake"></SPAN>
<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/>
<SPAN name="wholemealgems"></SPAN>
<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 --><SPAN name='Page_87'></SPAN><SPAN name=
"wholemealrockcakes"></SPAN>
<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%;'>
<SPAN name='MISCELLANEOUS'></SPAN>
<h2><!-- Page 88 --><SPAN name='Page_88'></SPAN><b>MISCELLANEOUS</b></h2>
<br/>
<div class="recipe"><SPAN name="adishofsnow"></SPAN>
<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/>
<SPAN name="caulifloweraugratin"></SPAN>
<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/>
<SPAN name="appleandorangecompote"></SPAN>
<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/>
<SPAN name="crustformincepies"></SPAN>
<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/>
<SPAN name="groundricepancakes"></SPAN>
<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/>
<SPAN name="macaronipancakes"></SPAN>
<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 --><SPAN name=
'Page_89'></SPAN>walnut for each pancake. Sift sugar over the pancakes
and serve them very hot with slices of lemon.</p>
<br/>
<SPAN name="mincemeat"></SPAN>
<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/>
<SPAN name="anothermincemeat"></SPAN>
<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/>
<SPAN name="orangeflowerpuff"></SPAN>
<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/>
<SPAN name="orangesyrup"></SPAN>
<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/>
<SPAN name="orangesinsyrup"></SPAN>
<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/>
<SPAN name="raspberryfroth"></SPAN>
<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/>
<SPAN name="ricefritters"></SPAN>
<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/>
<SPAN name="snowballs"></SPAN>
<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/>
<SPAN name="spongemould"></SPAN>
<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/>
<SPAN name="stewedpearsandvanillacream"></SPAN>
<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 --><SPAN name='Page_90'></SPAN>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/>
<SPAN name="swisscreams"></SPAN>
<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/>
<SPAN name="tapiocaice"></SPAN>
<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/>
<SPAN name="tipsycake"></SPAN>
<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%;'>
<SPAN name='A_WEEKS_MENU'></SPAN>
<h2><!-- Page 91 --><SPAN name='Page_91'></SPAN><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%;'>
<SPAN name='MENU_I'></SPAN>
<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 --><SPAN name='Page_92'></SPAN>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%;'>
<SPAN name='MENU_II'></SPAN>
<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%;'>
<SPAN name='MENU_III'></SPAN>
<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 --><SPAN name='Page_93'></SPAN>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%;'>
<SPAN name='MENU_IV'></SPAN>
<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%;'>
<SPAN name='MENU_V'></SPAN>
<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 --><SPAN name='Page_94'></SPAN>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%;'>
<SPAN name='MENU_VI'></SPAN>
<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%;'>
<SPAN name='MENU_VII'></SPAN>
<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%;'>
<SPAN name='analysis'></SPAN><!-- Page 95 --><SPAN name='Page_95'></SPAN>
<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>
<p><b> Proteid Calories<br/>
per cent. in one lb.</b><br/>
<b>FRUIT--FRESH.</b><br/>
<br/>
Apples .4 290<br/>
Apricots 1.1 270<br/>
Bananas 1.3 460<br/>
Blackberries 1.3 270<br/>
Cherries 1.0 365<br/>
Cranberries .4 215<br/>
Currants 1.5 265<br/>
Figs 1.5 380<br/>
Grapes 1.3 450<br/>
Huckleberries .6 345<br/>
Lemons 1.0 205<br/>
Musk-melons .8 90<br/>
Nectarines .6 305<br/>
Oranges .8 240<br/>
Pears .6 295<br/>
Persimmons .8 630<br/>
Pineapple .4 299<br/>
Plums 1.0 395<br/>
Pomegranates 1.5 460<br/>
Raspberries 1.0 255<br/>
Strawberries 1.0 180<br/>
Water-melons .4 140<br/>
Whortleberries or Wimberries .7 390<br/>
<br/>
<br/>
<b>FRUIT--DRIED.</b><br/>
<br/>
Apples 1.6 1350<br/>
Apricots 4.7 1290<br/>
Citron .5 1525<br/>
Currants 2.4 1495<br/>
Dates 2.1 1615<br/>
Figs 4.3 1475<br/>
Grapes 2.8 1205<br/>
Pears 2.8 1635<br/>
Prunes 2.1 1400<br/>
Raisins 2.6 1605<br/>
Apricots (canned) .9 340<br/>
Marmalade .6 1585<br/>
Pears (canned) .3 355<br/>
Pineapple " .4 715<br/>
<br/>
<br/>
<b>GREEN VEGETABLES</b><br/>
<br/>
Artichoke 2.6 365<br/>
Asparagus 2.1 220<br/>
Beetroot 1.6 215<br/>
Cabbage 1.6 145<br/>
" (Curly) 4.1 215<br/>
" (Sprouts) 4.7 215<br/>
<!-- Page 96 --><SPAN name=<br/>
'Page_96'></SPAN>Carrots 1.1 210<br/>
Cauliflower 1.8 140<br/>
Celery 1.1 85<br/>
Corn (green) 3.1 470<br/>
Cucumber .8 80<br/>
Dandelion 2.4 285<br/>
Egg Plant 1.2 130<br/>
Horseradish 1.4 230<br/>
Kohl Rabi 2.0 145<br/>
Leeks 1.2 150<br/>
Lettuce 1.2 90<br/>
Mushrooms 3.5 210<br/>
Olives (green) 1.1 1400<br/>
" (ripe) 1.7 1205<br/>
Onions 1.6 225<br/>
Parsnips 1.6 300<br/>
Potatoes (boiled) 2.5 440<br/>
" (chipped) 6.8 2675<br/>
" (raw) 2.2 385<br/>
" (sweet) 1.8 570<br/>
Pumpkins 1.3 135<br/>
Radishes 1.0 120<br/>
Rhubarb .6 105<br/>
Spinach 2.1 110<br/>
Tomatoes .9 105<br/>
Turnips 1.3 185<br/>
<br/>
<br/>
<b>NUTS--SHELLED.</b><br/>
<br/>
Acorns 8.1 2620<br/>
Almonds 21.0 3030<br/>
Beechnuts 21.9 3075<br/>
Brazil Nuts 17.0 3265<br/>
Butternuts 27.0 3165<br/>
Chestnuts (dried) 10.7 1875<br/>
" (fresh) 6.2 1125<br/>
Cocoanuts 5.7 2760<br/>
" desiccated 6.3 3125<br/>
Filberts (Hazels) 15.6 3290<br/>
Hickory 15.4 3345<br/>
Peanuts 25.8 2560<br/>
Peanut Butter 29.3 2825<br/>
Pecans 9.6 3435<br/>
Pine Kernels 34.0 2845<br/>
Pistachios 22.3 2995<br/>
Walnuts 18.0 3300<br/>
" Black }<br/>
" Californian} 27.6 3105<br/>
<br/>
<br/>
<b>GRAIN FOODS, ETC.</b><br/>
<br/>
Barley Meal 10.5 1640<br/>
" Pearled 8.5 1650<br/>
Buckwheat Flour 6.4 1620<br/>
Corn Flour 7.1 1645<br/>
Corn Meal (granular) 9.2 1655<br/>
" Popped 10.7 1875<br/>
<!-- Page 97 --><SPAN name=<br/>
'Page_97'></SPAN>Hominy 8.3 1650<br/>
Oatmeal 16.1 1860<br/>
Oats (rolled) 16.7 1850<br/>
Rice 8.0 1630<br/>
Rye Flour 6.8 1630<br/>
" Meal 13.6 1665<br/>
Wheat Flaked 13.4 1690<br/>
" Flour, or Wholemeal 13.8 1675<br/>
" Germs 10.5 1695<br/>
" Gluten 14.2 1665<br/>
" Self-raising 10.2 1600<br/>
Macaroni 13.4 1665<br/>
" Spaghetti 12.1 1660<br/>
" Vermicelli 10.9 1625<br/>
Beans, small White 21.9 1675<br/>
" Lima or Butter 18.1 1625<br/>
Lentils 25.7 1620<br/>
Peas (dried) 24.6 1655<br/>
" (green) 7.0 465<br/>
Arrowroot --- 1815<br/>
Corn-starch --- 1675<br/>
Sago 9.0 1635<br/>
Tapioca --- 1650<br/>
<br/>
<br/>
<b>CAKES.</b><br/>
<br/>
Cake, Fruit 5.9 1760<br/>
" Gingerbread 5.8 1670<br/>
" Sponge 6.3 1795<br/>
<br/>
<br/>
<b>BISCUITS.</b><br/>
<br/>
All kinds, average 10.0 1800<br/>
Water 11.7 1835<br/>
<br/>
<br/>
<b>BREAD.</b><br/>
<br/>
Buns, Currant 6.7 1515<br/>
" Hot Cross 7.9 1275<br/>
Corn, Indian 7.9 1205<br/>
Cheap Bread 10.9 1255<br/>
Gluten 9.3 1160<br/>
Home-made Bread 9.1 1225<br/>
White Bread 9.2 1215<br/>
Whole-wheat Bread 9.7 1140<br/>
Rolls, Plain 9.7 1470<br/>
" Vienna 8.5 1300<br/>
" Water 9.0 1300<br/>
Rye 9.0 1180<br/>
<br/>
<br/>
<b>VARIOUS.</b><br/>
<br/>
Chocolate 12.9 2860<br/>
Cocoa 21.6 2320<br/>
Candy --- 1785<br/>
Honey --- 1520<br/>
Molasses (cane) 2.4 1290<br/></p>
<hr style='width: 65%;'>
<SPAN name='INVALID_COOKERY'></SPAN>
<h2><!-- Page 98 --><SPAN name='Page_98'></SPAN>INVALID COOKERY</h2>
<br/>
<SPAN name="barley"></SPAN>
<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)<SPAN name='FNanchor_A_9'></SPAN><SPAN href='#Footnote_A_9'><sup>[A]</sup></SPAN> 76.0
Mineral matters 2.0
Water 14.5
-----
100.0
=====</div>
<div class='note'><SPAN name='Footnote_A_9'></SPAN><SPAN href='#FNanchor_A_9'>[A]</SPAN> 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"><SPAN name="barleyforbabies"></SPAN>
<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/>
<SPAN name="barleygruel"></SPAN>
<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/>
<SPAN name="barleyforinvalidsandadults"></SPAN>
<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 --><SPAN name='Page_99'></SPAN><SPAN name="barleyjelly"></SPAN>
<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/>
<SPAN name="barleyporridge"></SPAN>
<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/>
<SPAN name="barleypuddings"></SPAN>
<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/>
<SPAN name="barleywater"></SPAN>
<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/>
<SPAN name="blackcurranttea"></SPAN>
<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/>
<SPAN name="brantea"></SPAN>
<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/>
<SPAN name="brunak"></SPAN>
<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/>
<SPAN name="cocoa"></SPAN>
<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/>
<SPAN name="lemonwater"></SPAN>
<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/>
<SPAN name="oatmealporridge"></SPAN>
<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/>
<SPAN name="oatmealwater"></SPAN>
<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 --><SPAN name=
'Page_100'></SPAN>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/>
<SPAN name="ricepudding"></SPAN>
<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 --><SPAN name='Page_101'></SPAN><SPAN name= "drallinsonsnaturalfood"></SPAN><b>DR. ALLINSON'S NATURAL FOOD</b></h2>
<br/>
<div class="recipe"><SPAN name="forbabies"></SPAN>
<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/>
<SPAN name="forinvalidsandadults"></SPAN>
<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/>
<SPAN name="drallinsonsblancmange"></SPAN>
<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/>
<SPAN name="drallinsonsgruel"></SPAN>
<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/>
<SPAN name="improvedmilkpuddings"></SPAN>
<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/>
<SPAN name="porridge"></SPAN>
<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/>
<SPAN name="drallinsonspuddings"></SPAN>
<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%;'>
<SPAN name='WHOLESOME_COOKERY'></SPAN>
<h2><!-- Page 102 --><SPAN name='Page_102'></SPAN><b>WHOLESOME COOKERY</b></h2>
<br/>
<h4>I.</h4>
<SPAN name="breakfasts"></SPAN>
<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 --><SPAN name=
'Page_103'></SPAN>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%;'>
<SPAN name='II'></SPAN>
<h2><b>II.</b></h2>
<SPAN name="middaymeals"></SPAN>
<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%;'>
<SPAN name='III'></SPAN>
<h2><b>III.</b></h2>
<SPAN name="dinners"></SPAN>
<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 --><SPAN name='Page_104'></SPAN>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%;'>
<SPAN name='IV'></SPAN>
<h2><b>IV.</b></h2>
<SPAN name="eveningmeal"></SPAN>
<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 --><SPAN name='Page_105'></SPAN>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%;'>
<SPAN name='V'></SPAN>
<h2><b>V.</b></h2>
<SPAN name="suppers"></SPAN>
<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%;'>
<SPAN name='VI'></SPAN>
<h2><b>VI.</b></h2>
<SPAN name="drinks"></SPAN>
<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%;'>
<SPAN name='WHOLEMEAL_COOKERY'></SPAN>
<h2><!-- Page 106 --><SPAN name='Page_106'></SPAN><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"><SPAN name="savourydishesmadewithbatter"></SPAN>
<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/>
<SPAN name="stewedfruitpudding"></SPAN>
<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 --><SPAN name='Page_107'></SPAN>out when
cold on to a flat dish, pour over it a white sauce, and serve.</p>
<br/>
<SPAN name="substantialbreadpuddings"></SPAN>
<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/>
<SPAN name="sweetbatter"></SPAN>
<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/>
<SPAN name="wholemealsoup"></SPAN>
<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%;'>
<SPAN name="amonthsmenu"></SPAN>
<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 --><SPAN name='Page_108'></SPAN>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 --><SPAN name='Page_109'></SPAN>
<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 --><SPAN name='Page_110'></SPAN>
<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 --><SPAN name='Page_111'></SPAN>
<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 --><SPAN name=
'Page_112'></SPAN>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 --><SPAN name=
'Page_113'></SPAN>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 --><SPAN name='Page_114'></SPAN>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 --><SPAN name='Page_115'></SPAN>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 --><SPAN name=
'Page_116'></SPAN>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%;'>
<SPAN name='SANDWICHES'></SPAN>
<h2><!-- Page 117 --><SPAN name='Page_117'></SPAN><b>SANDWICHES</b></h2>
<br/>
<div class="recipe"><SPAN name="cheesesandwiches"></SPAN>
<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/>
<SPAN name="creamcheesesandwiches"></SPAN>
<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/>
<SPAN name="chocolatesandwiches"></SPAN>
<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/>
<SPAN name="currysandwiches"></SPAN>
<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/>
<SPAN name="devonshiresandwiches"></SPAN>
<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/>
<SPAN name="eggandtomatosandwichesII"></SPAN>
<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/>
<SPAN name="tomatoesontoast"></SPAN>
<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 --><SPAN name='Page_118'></SPAN>
<center><ANTIMG src="images/image02.jpg" width-obs="300" height-obs="157" alt="Decorative image" border="0"></center>
<hr style='width: 65%;'>
<!-- Page 119 --><SPAN name='Page_119'></SPAN><SPAN name="appendix"></SPAN>
<center><ANTIMG src="images/image03.jpg" width-obs="302" height-obs="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><SPAN href="#perfectbreadad">The Perfect Bread</SPAN></td>
<td><SPAN href="#vegebutterad">The Allinson Vegebutter</SPAN></td>
</tr>
<tr>
<td><SPAN href="#wholemealflourad">Wholemeal Flour</SPAN></td>
<td><SPAN href="#oatsad">The Allinson Breakfast Oats</SPAN></td>
</tr>
<tr>
<td><SPAN href="#nfbiscuitsad">"NF" Biscuits</SPAN></td>
<td><SPAN href="#crushedwheatad">The Allinson Crushed Wheat</SPAN></td>
</tr>
<tr>
<td><SPAN href="#rusksad">Allinson Wholemeal Rusks</SPAN></td>
<td><SPAN href="#blancmangead">Allinson Blanc-Mange Powder</SPAN></td>
</tr>
<tr>
<td><SPAN href="#naturalfoodad">The Allinson Natural Food for</SPAN>
</td>
<td><SPAN href="#custardad">Allinson Custard Powder</SPAN></td>
</tr>
<tr>
<td> <SPAN href="#naturalfoodad">Babies and
Invalids</SPAN></td>
<td><SPAN href="#cocoaad">Delicious Cocoa and Chocolate</SPAN></td>
</tr>
<tr>
<td><SPAN href="#powerad">"Power" the Ideal Breakfast</SPAN> </td>
<td><SPAN href="#prepbarleyad">Prepared Barley</SPAN></td>
</tr>
<tr>
<td> <SPAN href="#powerad">Food</SPAN> </td>
<td><SPAN href="#soupad">The Allinson Vegetable Soup</SPAN></td>
</tr>
<tr>
<td><SPAN href="#brunakad">Brunak, the Health Beverage</SPAN></td>
<td><SPAN href="#oilad">Finest Nut Oil</SPAN></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 --><SPAN name='Page_120'></SPAN><SPAN name=
"perfectbreadad"></SPAN>
<center><ANTIMG src="images/image03.jpg" width-obs="302" height-obs="232" alt="windmill" border="0"></center>
<h1>The PERFECT BREAD</h1>
<br/>
<div class="recipe"><ANTIMG src="images/image04.jpg" width-obs="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 --><SPAN name='Page_121'></SPAN>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>
<ANTIMG src="images/image05.jpg" width-obs="509" height-obs="263" alt="Allinson Bread UNADULTERATED WHOLEMEAL" border="0">
<hr style='width: 65%;'>
<!-- Page 122 --><SPAN name='Page_122'></SPAN><SPAN name=
"wholemealflourad"></SPAN>
<center><ANTIMG src="images/image03.jpg" width-obs="302" height-obs="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 --><SPAN name='Page_123'></SPAN>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>
<ANTIMG src="images/image06.jpg" width-obs="122" height-obs="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><ANTIMG src="images/image07.jpg" width-obs="629" height-obs="215" alt="Allinson WHOLEMEAL Flour" border="0"></center>
<hr style='width: 65%;'>
<h1><!-- Page 124 --><SPAN name='Page_124'></SPAN><SPAN name= "nfbiscuitsad"></SPAN><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%;'>
<SPAN name='Allinson_Wholemeal_RUSKS'></SPAN>
<h1><!-- Page 125 --><SPAN name='Page_125'></SPAN><SPAN name= "rusksad"></SPAN>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>
<ANTIMG src="images/image09.jpg" width-obs="213" height-obs="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 --><SPAN name='Page_126'></SPAN><SPAN name=
"naturalfoodad"></SPAN>
<center><ANTIMG src="images/image10.jpg" width-obs="138" height-obs="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 --><SPAN name='Page_127'></SPAN>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<ANTIMG src="images/image11.jpg" width-obs="149" height-obs="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 --><SPAN name='Page_128'></SPAN><SPAN name= "powerad"></SPAN><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<ANTIMG src="images/image12.jpg" width-obs="169" height-obs="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%;'>
<SPAN name='BRUNAK'></SPAN>
<h1><!-- Page 129 --><SPAN name='Page_129'></SPAN><SPAN name= "brunakad"></SPAN><b>BRUNAK</b></h1>
<h2><i>The HEALTH BEVERAGE</i></h2>
<br/>
<div class="recipe"><ANTIMG src="images/image13.jpg" width-obs="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%;'>
<SPAN name='The_Allinson_VEGEBUTTER'></SPAN>
<h1><!-- Page 130 --><SPAN name='Page_130'></SPAN><SPAN name= "vegebutterad"></SPAN><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><ANTIMG src="images/image14.jpg" width-obs="199" height-obs="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%;'>
<SPAN name='The_Allinson_Breakfast_Oats'></SPAN>
<h1><!-- Page 131 --><SPAN name='Page_131'></SPAN><SPAN name= "oatsad"></SPAN><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><ANTIMG src="images/image15.jpg" width-obs="224" height-obs="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%;'>
<SPAN name='The_Allinson_CRUSHED_WHEAT'></SPAN>
<h1><!-- Page 132 --><SPAN name='Page_132'></SPAN><SPAN name= "crushedwheatad"></SPAN><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><ANTIMG src="images/image16.jpg" width-obs="198" height-obs="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%;'>
<SPAN name='Dainty_Dishes'></SPAN>
<h2><!-- Page 133 --><SPAN name='Page_133'></SPAN><SPAN name= "blancmangead"></SPAN>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>. <ANTIMG src="images/image17.jpg" width-obs="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%;'>
<SPAN name='Allinson_Custard_Powder'></SPAN>
<h1><!-- Page 134 --><SPAN name='Page_134'></SPAN><SPAN name= "custardad"></SPAN><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><ANTIMG src="images/image18.jpg" width-obs="224" height-obs="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%;'>
<SPAN name='Delicious_COCOA_amp_CHOCOLATE'></SPAN>
<h1><!-- Page 135 --><SPAN name='Page_135'></SPAN><SPAN name= "cocoaad"></SPAN><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><ANTIMG src="images/image19.jpg" width-obs="438" height-obs="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 --><SPAN name='Page_136'></SPAN><SPAN name="prepbarleyad"></SPAN>
<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 <ANTIMG src="images/image21.jpg" width-obs="143" height-obs="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%;'>
<SPAN name='The_Allinson_Vegetable_SOUP'></SPAN>
<h1><!-- Page 137 --><SPAN name='Page_137'></SPAN><SPAN name= "soupad"></SPAN><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><ANTIMG src="images/image21.jpg" width-obs="143" height-obs="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%;'>
<SPAN name='Finest_NUT_OIL'></SPAN>
<h1><!-- Page 138 --><SPAN name='Page_138'></SPAN><SPAN name= "oilad"></SPAN><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<ANTIMG src="images/image23.jpg" width-obs="139" height-obs="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>
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